1 Lb Brisket With 2 Sides, 1qt Each Recipe

Prepare brisket

Trim excess fat from the brisket leaving about 1/4" of fat cap. If the brisket is a whole 2–3 lb piece, trim to roughly 1.75 lb raw to yield ~1 lb cooked (accounts for shrinkage). Pat the meat dry with paper towels.

Make rub

In a small bowl combine 2 tbs kosher salt, 1 tbs black pepper, 1 tbs paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1 tbs brown sugar. Stir to evenly distribute. Rub 1 tbs vegetable oil over the brisket surface, then apply the rub evenly on all sides, pressing so it adheres. Let rest at room temperature 30–45 minutes or refrigerate up to overnight (bring to room temp before smoking).

Prepare smoker or grill

Preheat smoker or set up charcoal/indirect gas grill to maintain 225–250°F (107–121°C). Add 2 cups wood chips/chunks (soaked if using chips) to the firebox or coals for a steady mild smoke.

Smoke brisket

Place brisket fat-side up on the grate away from direct heat. Insert a probe thermometer into the thickest part. Smoke until internal temperature reaches 150–160°F (65–71°C), roughly 3–4 hours depending on size, spritzing every 45–60 minutes with a 1:3 mixture of apple cider vinegar and beef broth (or use beef broth alone) to maintain surface moisture.

Wrap (Texas crutch)

When the brisket reaches about 155–160°F and has a dark bark, tightly wrap it in heavy-duty foil or butcher paper with the remaining 1 cup beef broth added inside the wrap to keep moisture. Return to smoker and continue cooking until internal temperature reaches 200–203°F (93–95°C), about 1–2 more hours.

Rest and slice

Remove brisket from smoker and rest, wrapped, in a warm cooler or oven for at least 1 hour (up to 2 hours) to allow juices to redistribute. Unwrap and slice across the grain into 1/8–1/4" slices. Trim and discard excessive fat. Reserve any juices from the wrap for serving or to moisten slices.

Finish and serve

Arrange enough slices to equal 1 lb cooked per order (about the whole cooked piece if starting weight above). If desired, briefly briefly sear slices on a hot grill or pan for 30–45 seconds per side to refresh bark. Spoon reserved juices over slices.

Cook potatoes

Place 2 lb peeled and chunked potatoes in a large pot and cover with cold water by 1". Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, 15–20 minutes.

Heat dairy

While potatoes cook, warm 1 cup whole milk and 4 tbsp butter together in a small saucepan or microwave until butter is melted and milk is warm (do not boil). Stir in 1/4 cup sour cream if using.

Mash

Drain potatoes well and return to the pot over low heat for 1 minute to evaporate excess moisture. Use a potato masher or ricer to mash to desired texture. Gradually stir in warm milk-butter mixture until creamy. Season with 1.5 tsp salt and 1/2 tsp black pepper, adjusting to taste.

Finish

Transfer mashed potatoes to a serving container (about 1 quart). Garnish with 2 tbsp chopped chives if desired and keep warm until serving.

Prepare bacon and aromatics

In a large skillet over medium heat, add 4 slices diced bacon. Cook until the fat renders and bacon is crisp, about 6–8 minutes. Remove bacon with a slotted spoon and drain on paper towels, leaving ~1–2 tbsp fat in the skillet. If skillet becomes too dry, add 1 tbsp olive oil.

Sauté garlic

Add 3 minced garlic cloves to the pan fat and sauté 30–60 seconds until fragrant but not browned.

Add green beans and braise

Add 1 lb trimmed green beans to the skillet and toss to coat in fat. Pour in 1/2 cup chicken or vegetable broth, bring to a simmer, then cover and cook until beans are tender-crisp, about 6–8 minutes (longer if you prefer softer beans).

Finish and season

Uncover and increase heat to reduce any remaining liquid for 1–2 minutes if needed. Stir in the reserved crisped bacon, season with 3/4 tsp salt and 1/4 tsp black pepper, and finish with 1 tsp fresh lemon juice if using. Taste and adjust seasoning. Transfer to a serving dish (about 1 quart).