American · Dinner
Texas Smoked Beef Brisket (High-Protein)
Beef brisket rubbed with salt, black pepper, and smoked paprika, then slow-smoked over indirect heat until the bark darkens and fat renders. Served with smoky pinto beans for protein and fibre alongside cornbread. Defining flavours run deep with wood smoke, peppery bark, and rendered beef fat.
$10
20 minsPrep
480 minsCook
500 minsTotal
HardLevel
Nutrition per serving
918Calories
52.1gProtein
56.5gFat
38.2gCarbs
9.8gSugar
11.5gFiber
1812mgSodium
95mgChol
21.9gSat Fat
742mgPotassium
98mgCalcium
3.8mgIron
1.3mcgVitamin B12
4.2mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the brisket dry and trim the fat cap to a thin even layer, coating all over with salt, black pepper, and smoked paprika.
2
Rest
Leave the rubbed brisket uncovered on a rack for 60 minutes until the surface turns tacky.
3
Smoke
Cook the brisket fat-side up at 250°F over indirect heat for 8 hours until a probe slides through and internal temperature reaches 203°F.
4
Warm
Heat the pinto beans with BBQ sauce over medium-low heat for 5 minutes until the sauce coats them and they glisten.
5
Plate
Rest the brisket in foil for 30 minutes, then slice against the grain and serve with beans and cornbread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz509g beef brisket, point and flat
- 4 tsp4 tsp coarse salt
- 4 tsp4 tsp coarsely ground black pepper
- 2 tsp2 tsp smoked paprika
- 11 oz311g cooked pinto beans
- 3.6 oz100g cornbread
- 4 tsp4 tsp BBQ sauce
