American · Dinner
Texas Smoked Beef Brisket (Gluten-Free)
Beef brisket rubbed with salt, black pepper, and smoked paprika, then slow-smoked over low heat until the collagen renders into a tender, bark-crusted slab. Sliced against the grain and served with a gluten-free tomato barbecue sauce, gherkin pickles, and white onion alongside.
$8
20 minsPrep
600 minsCook
620 minsTotal
MediumLevel
Nutrition per serving
592Calories
41.4gProtein
40.7gFat
18.7gCarbs
13.6gSugar
2gFiber
3363mgSodium
147mgChol
Instructions
1
Prep
Pat the brisket dry, then press a rub of black pepper, salt, and smoked paprika over every surface until evenly coated.
2
Rest
Leave the brisket uncovered on a fridge rack for 1 hour to dry.
3
Smoke
Set a covered grill to 250F with wood smoldering, smoke the brisket fat-side up 9 hours until it probes tender at 203F.
4
Simmer
Combine tomato paste, apple cider vinegar, brown sugar, and Worcestershire-style sauce with water over medium-low heat, cooking 8 minutes until glossy and slightly thickened.
5
Plate
Slice brisket against the grain into pencil-thick strips, arranging with sliced white onion, gherkin pickles, and a spoon of barbecue sauce.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.4 oz210g beef brisket, trimmed
- 1 tbsp1 tbsp coarse black pepper
- 2 tsp2 tsp salt
- 1 tsp1 tsp smoked paprika
- 2 tbsp32g tomato paste
- 1 tbsp15ml apple cider vinegar
- 1 tbsp15g brown sugar
- 1 tsp1 tsp gluten-free Worcestershire-style sauce (or extra vinegar)
- 1/41/4 white onion (30g)
- 66 gherkin pickle slices (30g)