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Photo: Mitch Mandel
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Don't mess with Texas, they say, and we try not to. But it's hard not to fall in love with some of their more inspired culinary treasures like fajitas, nachos, and smoked brisket. They all share one thing in common, though: a need for nutritional improvement. We deliver that here with a leaner cut of beef, a light sauce, and a modest portion size.
|Cook: 2hr 10min
|Total: 2hr 30min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Preheat the oven to 325Â°F. Rub the brisket all over with the chili powder, paprika, and plenty of salt and pepper. Place the brisket in a baking dish, pour in half of the beer and cover tightly with foil. Bake for 2 hours, until the brisket is very tender.
At this point, you can eat the brisket and be really happy with the results. But to add that authentic char and smoky flavor, you'll need to heat a gas or charcoal grill (if using charcoal, add a handful of soaked hickory or oak chips for great smoky flavor).
Combine half of the remaining beer with the vinegar, ketchup, and honey and brush over the brisket. Place on the coolest part of the grill and cook until lightly charred all over, brushing with more of the beer mixture along the way. After the meat rests for 10 minutes, carve and serve with a bit more sauce or on a warm roll for a mean brisket sandwich.
While a lean brisket is critical to keep the calories down, you'll want at least a thin layer of milky white fat on top, which helps naturally baste the meat and keep it moist while it cooks.
Smoked paprika adds a deep smoky note to the crust of the meat without actually having to fire up the wood chunks.
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