Brisket Bowl Recipe
smoked brisket, mexican rice, borracho or black beans, bbq sauce, pico
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Ingredients
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Brisket
Mexican Rice
Beans
Sauce
Pico de Gallo
Method
Brisket Preparation
- 1
Smoke the Brisket
Season the brisket with salt and pepper. Smoke it in a smoker at 225°F for about 1.5 hours per pound or until it reaches an internal temperature of 195°F to 205°F. Let it rest for 30 minutes before slicing.
Mexican Rice Preparation
- 2
Cook the Rice
In a large pot, heat olive oil over medium heat. Add diced onion and sauté until transparent, about 5 minutes. Stir in minced garlic and cook for an additional minute. Add rice, chicken broth, diced tomatoes, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is cooked and liquid is absorbed.
Beans Preparation
- 3
Prepare the Beans
If using canned borracho or black beans, drain and rinse them. Heat in a small saucepan over medium heat until warmed through. Season with salt to taste.
Pico de Gallo Preparation
- 4
Make Pico de Gallo
In a bowl, combine diced tomatoes, red onion, chopped cilantro, lime juice, and salt. Mix well and set aside to let the flavors meld.
Assemble the Brisket Bowl
- 5
Assemble the Bowl
In individual serving bowls, layer the Mexican rice, followed by a generous serving of sliced smoked brisket. Add a scoop of borracho or black beans, drizzle BBQ sauce on top, and finish with a spoonful of pico de gallo.