Texas-Style Beef Brisket
Texas-style beef brisket is a cornerstone of barbecue, featuring a tough cut of beef that's transformed through a low-and-slow smoking process, typically over post oak wood, for many hours until it becomes incredibly tender and flavorful. The seasoning is famously simple, relying heavily on a coarse salt and black pepper rub, known as 'dalmatian rub,' to let the quality of the beef and the smoke shine through.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, providing a substantial amount of iron and B vitamins, particularly B12. A typical serving (around 4 ounces of cooked meat) can range from 300 to 500 calories, depending on the fattiness of the specific slice.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 32 g |
| Carbs | 2 g |
| Fat | 35 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 900 mg |
| Potassium | 350 mg |
| Phosphorus | 250 mg |
| Zinc | 6 mg |
| Iron | 3 mg |
| Niacin (B3) | 8 mg |
| Vitamin B12 | 2.5 mcg |
| Selenium | 30 mcg |
| Choline | 100 mg |
Per 1 serving (170 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Texas-style brisket is a point of immense pride and regional identity, with specific techniques and flavor profiles being fiercely debated among pitmasters. Nutritionally, while high in fat, the long smoking process helps render much of the intramuscular fat, making it more digestible and concentrating the beefy flavor.
