American · Dinner
Texas Smoked Beef Brisket (Dairy-Free)
Beef brisket rubbed with salt, black pepper, paprika, and garlic powder, then smoked low and slow over post oak until a dark bark forms and the interior reaches probe-tender doneness. Sliced against the grain and served with dairy-free barbecue sauce, dill pickles, and rye bread in the classic Central Texas style.
$8
20 minsPrep
600 minsCook
620 minsTotal
HardLevel
Nutrition per serving
698Calories
44.3gProtein
45.1gFat
23.1gCarbs
11.2gSugar
3.3gFiber
3089mgSodium
146mgChol
17.2gSat Fat
412mgPotassium
48mgCalcium
3.2mgIron
1.8mcgVitamin B12
2.1mgVitamin C
egg-free
protein-rich
low-carb
dairy-free
Instructions
1
Prep
Pat the brisket dry with paper towels and trim the fat cap to a quarter inch so smoke penetrates evenly.
2
Dredge
Mix the salt, black pepper, paprika, and garlic powder in a bowl, then coat every surface of the brisket in a thick even layer.
3
Rest
Leave the rubbed brisket uncovered on a rack for 45 minutes until the surface turns tacky.
4
Roast
Smoke fat-side up at 250°F over post oak for approximately 8 hours until a dark bark forms and internal temperature reaches 165°F.
5
Braise
Wrap tightly in butcher paper and return to smoker at 250°F for about 2 hours until internal temperature hits 203°F and probe-tender.
6
Plate
Slice the brisket against the grain into pencil-thick slices, lay them over the rye bread with the pickles, and spoon the dairy-free barbecue sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef brisket, point end, fat cap trimmed to 1/4 inch
- 2 tbsp2 tbsp coarse kosher salt
- 2 tbsp2 tbsp coarsely ground black pepper
- 2 tsp2 tsp paprika
- 1 tsp1 tsp garlic powder
- 6 tbsp90ml dairy-free barbecue sauce
- 2.8 oz80g dill pickle slices
- 2 slice56g rye bread
