American · Dinner
Texas Smoked Beef Brisket (Keto)
Beef brisket rubbed with salt, black pepper, and paprika, then smoked low and slow over indirect heat until a dark bark forms and the meat pulls apart. Sliced and served with a sugar-free Dijon mustard sauce and buttered charred cabbage for a low-carb Texas plate.
$8
20 minsPrep
360 minsCook
380 minsTotal
MediumLevel
Nutrition per serving
651Calories
40.8gProtein
50.1gFat
6.9gCarbs
3.4gSugar
3.1gFiber
3050mgSodium
174mgChol
21.5gSat Fat
485mgPotassium
52mgCalcium
3.2mgIron
1.8mcgVitamin B12
18mgVitamin C
low-carb
gluten-free
egg-free
protein-rich
keto
Instructions
1
Prep
Pat the brisket dry, mix black pepper, salt, and paprika, and coat every side evenly until fully covered with rub.
2
Smoke
Set a covered grill to low indirect heat at 250°F, place brisket fat-side up over the cool zone, smoking 6 hours until bark forms and it reads 203°F internal temperature.
3
Grill
Toss cabbage wedges with butter over medium-high direct heat for 6 minutes, turning once, until edges char and leaves soften at the core.
4
Rest
Tent the brisket loosely with foil and leave 45 minutes until juices settle.
5
Plate
Whisk Dijon mustard with apple cider vinegar, slice brisket against the grain beside the cabbage, and spoon the sauce over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g beef brisket, trimmed
- 4 tsp4 tsp coarse black pepper
- 3 tsp3 tsp salt
- 2 tsp2 tsp paprika
- 7 oz200g green cabbage, cut into wedges
- 2 tbsp28g butter
- 2 tbsp2 tbsp Dijon mustard
- 2 tsp2 tsp apple cider vinegar
