Slow-Smoked Texas Beef Brisket

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Smoked Texas Beef Brisket

YOUR SOLIN GENERATED RECIPE

Slow-Smoked Texas Beef Brisket

Slow-smoked beef brisket rubbed with a savory spice blend and cooked until it reaches a melt-in-your-mouth tenderness that pairs perfectly with a crisp vinegar slaw.

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NUTRITION

521kcal
Protein
31.7g
Fat
39.7g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

6 oz beef brisket

0.5 tsp sea salt

0.5 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

2 tbsp apple cider vinegar

1 cup green cabbage

1 tbsp apple cider vinegar

0.13 tsp sea salt

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PREPARATION

  • 1

    Prepare the brisket by trimming any excess fat to a uniform 1/4 inch thickness.

  • 2

    Combine 0.5 tsp sea salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl to create the dry rub.

  • 3

    Apply the rub generously to all sides of the brisket, pressing it firmly into the meat to ensure it adheres.

  • 4

    Pre-heat your smoker to 225°F using a clean-burning wood like oak or hickory.

  • 5

    Place the brisket on the smoker and cook until the internal temperature reaches 165°F, spritzing with 2 tbsp apple cider vinegar every hour to maintain moisture.

  • 6

    Wrap the brisket tightly in butcher paper and return it to the smoker until the internal temperature reaches 203°F and the meat feels tender.

  • 7

    Remove the brisket from the smoker and let it rest in a cooler or warm oven for at least 1 hour before slicing against the grain.

  • 8

    While the meat rests, toss the shredded green cabbage with 1 tbsp apple cider vinegar and 0.125 tsp sea salt to serve as a fresh, tangy side.

Slow-Smoked Texas Beef Brisket

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Smoked Texas Beef Brisket

YOUR SOLIN GENERATED RECIPE

Slow-Smoked Texas Beef Brisket

Slow-smoked beef brisket rubbed with a savory spice blend and cooked until it reaches a melt-in-your-mouth tenderness that pairs perfectly with a crisp vinegar slaw.

NUTRITION

521kcal
Protein
31.7g
Fat
39.7g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

6 oz beef brisket

0.5 tsp sea salt

0.5 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

2 tbsp apple cider vinegar

1 cup green cabbage

1 tbsp apple cider vinegar

0.13 tsp sea salt

PREPARATION

  • 1

    Prepare the brisket by trimming any excess fat to a uniform 1/4 inch thickness.

  • 2

    Combine 0.5 tsp sea salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl to create the dry rub.

  • 3

    Apply the rub generously to all sides of the brisket, pressing it firmly into the meat to ensure it adheres.

  • 4

    Pre-heat your smoker to 225°F using a clean-burning wood like oak or hickory.

  • 5

    Place the brisket on the smoker and cook until the internal temperature reaches 165°F, spritzing with 2 tbsp apple cider vinegar every hour to maintain moisture.

  • 6

    Wrap the brisket tightly in butcher paper and return it to the smoker until the internal temperature reaches 203°F and the meat feels tender.

  • 7

    Remove the brisket from the smoker and let it rest in a cooler or warm oven for at least 1 hour before slicing against the grain.

  • 8

    While the meat rests, toss the shredded green cabbage with 1 tbsp apple cider vinegar and 0.125 tsp sea salt to serve as a fresh, tangy side.