American · Dinner
Texas BBQ Brisket
A Central Texas pit house classic, slow-smoked beef brisket with a black pepper and salt bark, served with pickles, white onion, and white bread.
$
15 minsPrep
3 hrs 30 minsCook
3 hrs 45 minsTotal
HardLevel
Nutrition per serving
680Calories
52gProtein
32gFat
38gCarbs
2gSugar
2gFiber
1240mgSodium
110mgChol
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Instructions
1
1. Mix 2 tbsp black pepper, 1 tbsp sea salt, and 1 tsp garlic powder. Rub over the 900g brisket, pressing firmly. Thinly slice 0.5 onion; set aside with pickles and bread.
2. Heat 1 tbsp vegetable oil in a large heavy Dutch oven over high heat. Sear brisket 3-4 minutes each side until a dark crust forms.
3. Preheat oven to 150°C (300°F). Braise brisket uncovered 3-3.5 hours until internal temperature reaches 93°C (200°F) and a skewer meets no resistance.
4. Rest loosely covered with foil for 20 minutes. Slice against the grain into 1cm slices. Serve with pickles, onion, and white bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 900g (31.7 oz) beef brisket, flat cut
- 2 tbsp coarse black pepper
- 1 tbsp coarse sea salt
- 1 tsp garlic powder
- 2 tbsp vegetable oil
- 6 dill pickle slices
- 0.5 small white onion
- 4 slices white bread