Smoky Mountain Majesty: Brisket with Balsamic Glaze

BBQ season is officially upon us! It’s time to dust off the grill—or breakout that smoker if you have one. There’s nothing quite like the ritual of a low-and-slow cook to kick off the warmer months. Whether you're a seasoned pitmaster or just learning to use your BBQ for indirect heat, our 'Smoky Mountain Majesty' takes that classic outdoor experience and adds a sophisticated twist with a tangy-sweet balsamic glaze.

Brisket is a fantastic source of protein, essential for muscle building and repair. Pairing it with a medley of roasted vegetables not only adds vibrant color and flavor but also boosts your intake of fiber, vitamins, and minerals. Roasting the vegetables enhances their natural sweetness and provides a delicious contrast to the savory, smoky brisket. This recipe is designed to be a balanced meal that nourishes your body while delighting your taste buds.

Pro Tip: No smoker? No problem. Set your BBQ to indirect heat (aiming for approx. 110°C) and use a foil pouch of wood chips over the burners to get that authentic smoky flavor right on your standard grill.

Ingredients

• 3 lbs Beef Brisket, trimmed
• 2 tbsp Smoked Paprika
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tsp Black Pepper
• 1 tsp Salt
• 1 cup Beef Broth
• 1/2 cup Balsamic Vinegar
• 2 tbsp Honey
• 1 lb Broccoli florets
• 1 lb Carrots, peeled and chopped
• 1 large Red Onion, quartered
• 2 tbsp Olive Oil
• 1/2 tsp Dried Thyme

Instructions

1. Prepare the Brisket: In a small bowl, combine smoked paprika, garlic powder, onion powder, pepper, and salt. Rub the mixture evenly over the brisket.
2. Smoke the Brisket: Smoke the brisket at 225°F (107°C) for 6-8 hours, or until it reaches an internal temperature of 195-205°F (90-96°C). Use a meat thermometer to ensure accuracy. Wrap in butcher paper or foil after the first 4 hours to retain moisture.
3. Prepare the Balsamic Glaze: While the brisket is smoking, combine beef broth, balsamic vinegar, and honey in a saucepan. Bring to a simmer over medium heat and cook for 15-20 minutes, or until the glaze has thickened.
4. Roast the Vegetables: Preheat oven to 400°F (200°C). Toss broccoli, carrots, and red onion with olive oil and dried thyme. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
5. Rest and Slice the Brisket: Once the brisket is cooked, remove it from the smoker and let it rest for at least 30 minutes before slicing against the grain.
6. Serve: Slice the brisket and serve with the balsamic glaze drizzled over the top, alongside the roasted vegetables.

Nutrition Per Serving

Makes 6 servings