YOUR SOLIN GENERATED RECIPE
Slow-Smoked Black Pepper Brisket
Savor the deep, smoky flavors of brisket accented with freshly ground black pepper, garlic, and smoked paprika. This dish is slow-smoked to perfection and paired with a medley of roasted red bell peppers, onions, and sweet potato cubes, creating a comforting and satisfying meal.
INGREDIENTS
6 ounces Beef Brisket (Lean, Flat Cut)
1/2 cup chopped Red Bell Pepper
1/4 cup diced Yellow Onion
1/2 cup cubed Sweet Potato
1/4 tsp Black Pepper
1/4 tsp Garlic Powder
1/4 tsp Smoked Paprika
Pinch of Salt
PREPARATION
Preheat your smoker or oven to a low temperature of 225°F to 250°F to allow for that slow smoke effect.
In a small bowl, combine black pepper, garlic powder, smoked paprika, and a pinch of salt to create the dry rub.
Pat the brisket dry and generously coat it with the spice mixture, ensuring all sides are covered.
Place the brisket in the smoker and let it slowly cook for approximately 3 to 4 hours, or until tender and infused with smoky flavor. If using an oven, place the brisket on a rack over a baking sheet and slow roast to achieve a similar result.
While the brisket is smoking, toss the cubed sweet potato, chopped red bell pepper, and diced onion in a light layer on a baking tray. Roast them in a 400°F oven for about 20-25 minutes or until tender and slightly caramelized.
Once the brisket has reached your desired tenderness, remove it from the smoker and let it rest for a few minutes.
Slice the brisket thinly and serve alongside the roasted vegetables. Enjoy the robust flavors and balanced textures of this slow-smoked black pepper brisket dish.