American · Dinner
BBQ Beef Brisket (High-Protein)
Slow-smoked beef brisket rubbed with paprika, brown sugar, black pepper, and cayenne, then glazed with tomato-based barbecue sauce. Served with a side of black beans for extra protein and fibre. The brisket smokes low and slow until the bark sets and the meat pulls apart tenderly.
$8
20 minsPrep
360 minsCook
380 minsTotal
MediumLevel
Nutrition per serving
655Calories
51.3gProtein
30.8gFat
49.4gCarbs
20.4gSugar
13.9gFiber
2712mgSodium
147mgChol
12.1gSat Fat
892mgPotassium
98mgCalcium
3.8mgIron
1.4mcgVitamin B12
8mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Combine paprika, brown sugar, black pepper, cayenne, and salt. Rub all over the brisket until fully coated and tacky.
2
Rest
Leave the rubbed brisket uncovered on a rack for 45 minutes until the surface turns wet.
3
Smoke
Smoke the brisket fat-cap up at 225°F for about 5 hours until a dark bark forms and internal temperature reaches 165°F.
4
Braise
Wrap the brisket in foil with beef stock and return to smoker at 225°F for 1 hour until it reaches 203°F.
5
Plate
Warm the black beans over medium heat for 4 minutes, glaze the brisket with barbecue sauce under broiler for 2 minutes, slice, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef brisket, trimmed
- 2 tbsp2 tbsp paprika
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp black pepper
- 1 tsp1 tsp cayenne
- 2 tsp2 tsp salt
- 6 tbsp96g barbecue sauce
- 11 oz311g cooked black beans, drained
- 4 tbsp60ml beef stock
