Central Time Smoked Brisket

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A slow-smoked beef brisket with a smoky-sweet rub and tangy barbecue glaze, embodying the soul of Texas Central Time hospitality. This beef recipe, ready in about 275 minutes, pairs Beef brisket (flat cut), Brown sugar, Smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 255 min Serves 8 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat the 4 lbs beef brisket dry with paper towels, then rub the entire surface with 3 tbsp brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp black pepper, and 1 tsp salt until evenly coated.
  2. Step 2: Place the brisket fat-side up in a roasting pan, pour 1 cup beef broth around the edges, and nestle 2 sliced yellow onions and 4 minced garlic cloves into the pan.
  3. Step 3: Cover the pan tightly with aluminum foil and bake at 275°F for 4 hours, until the brisket is fork-tender and easily pulls apart.
  4. Step 4: Remove the brisket and let it rest for 30 minutes while straining the pan juices into a bowl, then skim off the surface fat from the juices.
  5. Step 5: Slice the rested brisket against the grain into 1/4-inch thick pieces, return to the pan, and stir in 1/4 cup apple cider vinegar and 1 cup barbecue sauce until evenly coated.
  6. Step 6: Reheat at 350°F for 15 minutes until the sauce bubbles and coats the meat, then serve with reserved pan juices.

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