American · Dinner
BBQ Beef Brisket
Beef brisket rubbed with smoked paprika, brown sugar, cumin, and cayenne, then slow-smoked at low temperature until fork-tender. Sliced against the grain and brushed with a gluten-free barbecue sauce made from ketchup, molasses, apple cider vinegar, and Dijon mustard. Served with dill pickle spears and a gluten-free roll.
$7
20 minsPrep
360 minsCook
380 minsTotal
MediumLevel
Nutrition per serving
789Calories
44.1gProtein
43.3gFat
49.5gCarbs
25.8gSugar
3.8gFiber
3110mgSodium
147mgChol
16.8gSat Fat
485mgPotassium
89mgCalcium
3.2mgIron
1.8mcgVitamin B12
3.1mgVitamin C
Goes well with
Cold-brewed sweet iced tea
local
Lone Star Lager
international
protein-rich
gluten-free
gluten-free
Instructions
1
Prep
Pat the brisket dry and combine the smoked paprika, brown sugar, cumin, cayenne, salt, and black pepper to make the rub.
2
Rub
Massage the spice rub over every surface of the brisket by hand until fully coated with no dry patches remaining.
3
Rest
Leave the rubbed brisket uncovered at room temperature for 40 minutes so the rub adheres.
4
Smoke
Set a smoker to 250F and smoke the brisket fat-side up for about 6 hours until it reaches 200F internal temperature and is probe-tender.
5
Simmer
Combine the ketchup, molasses, apple cider vinegar, and Dijon mustard in a saucepan over medium-low heat for 5 minutes until it darkens and coats a spoon.
6
Plate
Rest the brisket 15 minutes, slice against the grain, arrange with pickle spears and the roll, and spoon the sauce over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef brisket, trimmed
- 2 tbsp2 tbsp smoked paprika
- 2 tbsp2 tbsp brown sugar
- 4 tsp4 tsp ground cumin
- 1 tsp1 tsp cayenne
- 2 tsp2 tsp salt
- 1 tsp1 tsp black pepper
- 6 tbsp6 tbsp ketchup
- 2 tbsp2 tbsp molasses
- 2 tbsp2 tbsp apple cider vinegar
- 2 tsp2 tsp Dijon mustard
- 22 gluten-free bread roll (120g)
- 44 dill pickle spears (80g)
