American · Dinner
Texas Smoked Beef Brisket (Dairy-Free)
Beef brisket rubbed with salt, black pepper, and paprika, then smoked low and slow over indirect heat until the bark sets and the meat pulls apart. Finished with a wrap and a long rest, the sliced brisket is served with dill pickles and a dairy-free barbecue sauce.
$7
20 minsPrep
360 minsCook
380 minsTotal
MediumLevel
Nutrition per serving
581Calories
40.6gProtein
41.5gFat
6.7gCarbs
5.3gSugar
0.9gFiber
1607mgSodium
147mgChol
Instructions
1
Prep
Pat the brisket dry, trim the fat cap to a quarter inch, then press salt, black pepper, and paprika over every surface.
2
Rest
Leave the rubbed brisket uncovered at room temperature for 30 minutes until tacky.
3
Smoke
Smoke the brisket fat side up at 250F over indirect heat for about 4 hours until a dark bark forms and it reaches 165F internally.
4
Wrap
Wrap tightly in butcher paper, return to the smoker at 250F, and cook a further 2 hours until it reaches 203F and probes tender.
5
Plate
Rest 45 minutes, slice against the grain, spoon over the dairy-free barbecue sauce, and serve the dill pickle slices alongside.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.4 oz210g beef brisket, point end, trimmed
- 1 tbsp1 tbsp coarse salt
- 1 tbsp1 tbsp coarsely ground black pepper
- 1 tsp1 tsp paprika
- 2 tbsp30ml dairy-free barbecue sauce
- 1.4 oz40g dill pickle slices