American · Dinner
Texas Smoked Beef Brisket (Low-Chol)
Lean beef brisket rubbed with paprika, black pepper, and garlic powder, then smoked low and slow over hardwood until a dark bark forms and the interior turns tender. Sliced against the grain and served with pickles, raw onion, and a vinegar-based mop for a classic Central Texas plate.
$7
20 minsPrep
420 minsCook
440 minsTotal
MediumLevel
Nutrition per serving
195Calories
27.2gProtein
6.8gFat
7.5gCarbs
2.4gSugar
1.9gFiber
1418mgSodium
64mgChol
2.4gSat Fat
328mgPotassium
42mgCalcium
2.1mgIron
0.9mcgVitamin B12
4.2mgVitamin C
low-carb
gluten-free
egg-free
low-cholesterol
low-calorie
low-chol
Instructions
1
Prep
Pat the beef brisket dry, then rub paprika, black pepper, garlic powder, and salt evenly over all sides until fully coated.
2
Char
Preheat the smoker to 250F with hardwood chunks until thin blue smoke streams steadily rather than thick white, about 20 minutes.
3
Roast
Smoke the brisket fat-side up at 250F for about 5 hours until a dark bark forms and the interior reads 165F.
4
Braise
Wrap tightly in butcher paper and smoke at 250F for about 2 hours until the interior reads 203F and probe slides easily.
5
Rest
Allow the brisket to rest undisturbed for 60 minutes before slicing.
6
Plate
Slice against the grain, brush with simmered apple cider vinegar mop, and serve with sliced onion and pickles.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8 oz226g lean beef brisket, trimmed of surface fat
- 4 tsp4 tsp paprika
- 3 tsp3 tsp coarse black pepper
- 2 tsp2 tsp garlic powder
- 1 tsp1 tsp salt
- 1/2 cup120ml apple cider vinegar
- 4 tbsp60ml water
- 11 onion (160g)
- 1212 dill pickle slices (60g)
