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Smoky brisket, sweet cornbread, saucy beans. This Southern plate is a high calorie post workout feast that refuels everything you burned and then some.
Preheat oven to 300°F. Rub brisket evenly with kosher salt, black pepper, paprika, and garlic powder.
Heat olive oil in a large Dutch oven on medium-high. Sear brisket on all sides for 4–5 minutes per side until well-browned.
Transfer seared brisket to a roasting pan. Top with sliced onion and pour 1/2 cup of BBQ sauce over. Cover tightly with foil and roast for 4–5 hours until fork-tender.
Meanwhile, in a large bowl, whisk together cornmeal, flour, baking powder, and brown sugar. In another bowl, whisk milk, melted butter, and eggs. Combine wet and dry ingredients, stirring until just mixed.
Pour batter into a greased 9-inch skillet. Bake at 400°F for 20–25 minutes until golden and a toothpick comes out clean. Rest for 10 minutes before slicing.
For beans, combine pinto beans with the remaining BBQ sauce in a saucepan. Simmer gently on low heat for 20 minutes, stirring occasionally.
Once brisket is done, let rest 15 minutes before slicing across the grain. Serve with wedges of cornbread and saucy beans. Drizzle extra pan juices over meat as desired.
