Smoked BBQ Brisket & Garlic Butter Shrimp Rice Plate

Few meals make a stronger impression than a perfectly cooked brisket paired with buttery shrimp. This recipe brings together two favorite proteins into one hearty plate that feels like restaurant-quality comfort food. The smoky richness of slow-cooked brisket contrasts beautifully with tender garlic butter shrimp, while seasoned yellow rice absorbs every flavorful drop of juice.Brisket is one of the most rewarding cuts of beef to prepare. Although it requires patience, the result is incredibly tender meat with a flavorful bark that develops during the smoking process. A simple seasoning blend of salt, black pepper, garlic powder, onion powder, and smoked paprika allows the natural beef flavor to shine while creating a delicious crust.The shrimp cooks in just minutes, making it the perfect companion to brisket. Fresh garlic, butter, parsley, and a splash of lemon juice create a rich sauce that coats every shrimp without overpowering its natural sweetness. Because shrimp cooks quickly, it’s best prepared right before serving to keep it juicy and tender.Seasoned yellow rice acts as the perfect base for this dish. Long-grain rice cooked with chicken broth, turmeric, and a touch of butter develops both flavor and vibrant color. It balances the richness of the meat and seafood while soaking up all the delicious juices.To complete the plate, a fresh tomato salsa adds brightness and acidity, while creamy coleslaw offers a cool, crunchy contrast. Together, these simple sides transform the meal into a balanced dinner that’s both comforting and visually impressive.This recipe is perfect for backyard BBQ parties, family dinners, or special occasions when you want to serve something memorable. Leftover brisket can also be used for sandwiches, tacos, or loaded baked potatoes, making it a versatile investment for meal prep.While smoking brisket requires time, the actual preparation is straightforward. The secret lies in maintaining a steady smoker temperature and allowing the brisket to rest before slicing. Resting redistributes the juices, ensuring every slice remains moist and flavorful.Serve this platter with extra barbecue sauce, lemon wedges, and chopped fresh chives for an attractive finish. Every bite combines smoky beef, buttery shrimp, fluffy rice, tangy salsa, and creamy slaw into a satisfying meal that’s guaranteed to impress guests and family alike.

Print Recipe

0 Add to Favorites

Smoked BBQ Brisket & Garlic Butter Shrimp Rice Plate

Author: Nikil Tudu Cuisine: American Courses: Main Course

Difficulty: Intermediate Prep Time 30 mins Cook Time 540 mins Rest Time 60 mins Total Time 10 hrs 30 mins

Cooking Temp: 107  C Estimated Cost: $ 40 Calories: 890

Best Season: All Seasons

Description

This Smoked BBQ Brisket & Garlic Butter Shrimp Rice Plate combines slow-smoked beef brisket with juicy garlic butter shrimp for an unforgettable surf-and-turf meal. Served on fluffy seasoned yellow rice with fresh salsa and creamy coleslaw, every bite delivers smoky, savory, buttery, and refreshing flavors. It's an impressive dinner perfect for BBQ lovers, family gatherings, or weekend cookouts.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 lb beef brisket trimmed
• 2 tbsp olive oil
• 2 tbsp BBQ seasoning divided
• 1 tsp kosher salt
• 1 tsp black pepper freshly ground
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup BBQ sauce for glazing
• 1 ½ cup long grain rice uncooked
• 3 cup chicken broth for cooking rice
• 1 tsp turmeric for color
• 2 tbsp butter for rice
• 1 lb large shrimp peeled and deveined
• 2 tbsp butter for shrimp
• 4 cloves garlic minced
• 1 tbsp lemon juice freshly squeezed
• 2 tbsp fresh parsley chopped
• 1 cup coleslaw prepared
• ½ cup fresh salsa for serving
• 2 tbsp chives chopped for garnish

Instructions

1. Preheat your smoker to 225°F (107°C). Rub the brisket with olive oil, BBQ seasoning, salt, black pepper, garlic powder, and onion powder. Smoke the brisket for 8 to 9 hours, or until the internal temperature reaches 200 to 205°F and the meat is tender. During the last 30 minutes, brush with BBQ sauce. Remove from the smoker and let it rest for 1 hour before slicing against the grain.
2. While the brisket cooks, rinse the rice. In a saucepan, combine rice, chicken broth, turmeric, and butter. Bring to a boil, reduce heat to low, cover, and cook for 18 to 20 minutes until tender. Fluff with a fork and keep warm.
3. Heat butter in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add the shrimp, season lightly with BBQ seasoning, and cook for 2 to 3 minutes per side until pink and opaque. Stir in lemon juice and chopped parsley.
4. Prepare the coleslaw and fresh salsa if using homemade versions. Slice the rested brisket into thick pieces.
5. To serve, place a generous portion of yellow rice on each plate. Arrange sliced smoked brisket and garlic butter shrimp on top. Add a scoop of creamy coleslaw and fresh salsa on the side. Garnish with chopped chives and serve immediately with extra BBQ sauce if desired.

Note

For the juiciest brisket, allow it to rest for at least one hour before slicing against the grain. Cook the shrimp only until pink to avoid toughness. Fresh salsa and coleslaw add brightness that balances the rich smoked meat. Leftover brisket stores well for sandwiches and tacos.