Texas BBQ Brisket Salad

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

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 smoky, tender brisket salad topped with tangy slaw and crispy onions, inspired by Lone Star barbecue traditions. This Tex-Mex-inspired salad recipe, ready in about 100 minutes, pairs trimmed brisket, buttermilk, chili powder into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 480 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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: 40 min Cook: 60 min Serves 4 Tex-Mex cuisine 480 cal/serving

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Ingredients

2 lbs trimmed brisket
1/2 cup buttermilk
2 tbsp chili powder
1 tbsp smoked paprika
1 cup red onion slices
3 tbsp apple cider vinegar
1/2 cup, diced celery
1/4 cup mayonnaise
1/2 cup grated cheddar cheese
1/3 cup crispy fried onions

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Instructions

Step 1: Combine 2 lbs trimmed brisket, 1/2 cup buttermilk, 2 tbsp chili powder, 1 tbsp smoked paprika, and 1 tsp salt in a bowl. Marinate for 4 hours.
Step 2: Preheat grill to 225°F. Smoke brisket for 6-8 hours until tender, then let rest 15 minutes.
Step 3: Whisk 3 tbsp apple cider vinegar, 1/4 cup mayonnaise, 1/2 tsp garlic powder, and 1/2 tsp sugar for the slaw.
Step 4: Toss 1/2 cup diced celery, 1 cup red onion slices, and 1/2 cup grated cheddar in the slaw dressing.
Step 5: Slice brisket and arrange on plates. Top with slaw, 1/3 cup crispy fried onions, and a drizzle of barbecue sauce.