Street-Fusion BBQ Beef Brisket Burrito Bowl

Allergens

Dairy (sour cream), Gluten (optional, depending on BBQ rub)

Ingredients

• 2 lbs beef brisket
• 1/4 cup BBQ dry rub (containing paprika, brown sugar, chili powder, garlic, onion, cumin, salt, black pepper)
• 1 cup BBQ sauce
• 1 cup long grain white rice
• 1 can (15 oz) black beans
• 1 lime
• 2 avocados
• 1/4 cup red onion, diced
• 1/4 cup cilantro, chopped
• 1 cup sour cream
• Salt and pepper, to taste

Instructions

1. Preheat your grill or smoker to 250°F (120°C).
2. Generously season the beef brisket with the BBQ dry rub, ensuring it's evenly coated on all sides.
3. Place the brisket on the preheated grill and cook for 4 6 hours, basting with BBQ sauce every hour until tender and internal temperature reaches 205°F (96°C). Remove from heat and let rest for 15 minutes before slicing against the grain.
4. Cook the rice according to package instructions, adding the juice of half a lime and fluffing with a fork.
5. In a separate pot, warm the black beans on low heat until heated through.
6. For guacamole, dice avocados, combine with diced red onion, chopped cilantro, salt, and pepper to taste. Prep: 20 minutes Cook: 4 6 hours Total: 4 hours 20 minutes

Chef’s Insight

Use the best quality beef brisket you can find to ensure tender, succulent results. A well-marbled cut is ideal.

Notes

Be sure to let the brisket rest before slicing, as this allows the juices to redistribute throughout the meat for a more tender result.