Texas Lean Brisket Plate
Sliced smoked brisket served Texas-style with burnt ends, pickles, and onions. Minimal prep, maximum flavor—perfect for a hearty dinner.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 52g
Ingredients
- 2 lbs beef brisket, trimmed
- 1.5 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion, sliced into thin rings
- ½ cup dill pickle spears
Instructions
- 1
Pat brisket dry with paper towels. Season all sides generously with salt and pepper.
- 2
Heat oil in a large cast iron skillet over medium-high until it shimmers, about 2 minutes.
- 3
Sear brisket 5 minutes per side without moving—until deep brown crust forms on each side.
- 4
Transfer to a 325°F oven. Roast uncovered 30–35 minutes until a meat thermometer reads 160°F.
- 5
Remove from oven and rest 10 minutes. Slice against the grain into 1/4-inch pieces.
- 6
Arrange sliced brisket on a plate. Top with pickles and raw onion rings. Serve at once.
Tools you’ll need
- 12-inch cast iron skillet
- meat thermometer
- knife
- cutting board
- paper towels
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