Main dishes
Texas-Inspired Smoked Brisket
Beef brisket smokes slowly under a peppery spice rub, then rests in its juices before serving with roasted potatoes and green beans.
Serves 4
Directions
Heat the smoker to 250°F. Trim hard surface fat from the brisket, leaving about ¼ inch of the fat cap.
Mix the salt, pepper, garlic powder, and paprika and rub over the meat. Place in the smoker with the fat cap facing the main heat source.
Smoke for roughly 5 to 6 hours, until a dark crust forms and the internal temperature is around 165°F.
Transfer to a foil pan. Pour the broth and Worcestershire around the meat, cover tightly, and return to the smoker.
Cook for about 2 to 4 hours more, until a probe slides easily into the thickest part. Continue cooking if it still feels tight.
Rest in the covered pan for 45 to 60 minutes. Meanwhile, heat the oven to 425°F.
Halve the potatoes, toss with half the oil, and spread on a sheet pan. Roast for 20 minutes.
Toss the green beans with the remaining oil and add to the pan. Roast for 15 to 20 minutes more, until the potatoes are tender.
Slice the rested brisket thinly across the grain. Skim the pan juices, spoon over the meat, and serve with the vegetables.
