YOUR SOLIN GENERATED RECIPE
Slow-Smoked Texas Beef Brisket
Tender beef brisket rubbed with aromatic spices and slow-smoked until it develops a succulent, peppery bark, served with a crisp vinegar-based slaw.
INGREDIENTS
6 oz beef brisket
0.5 tsp sea salt
0.5 tsp coarse black pepper
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp smoked paprika
1 cup shredded green cabbage
1 tsp extra virgin olive oil
1 tbsp apple cider vinegar
0.13 tsp celery seed
PREPARATION
Preheat your smoker or oven to 225°F (107°C) using oak or hickory wood for authentic flavor.
Pat the brisket dry with paper towels and trim any excess surface fat to about a quarter-inch thickness.
In a small bowl, whisk together the sea salt, coarse black pepper, garlic powder, onion powder, and smoked paprika.
Apply the dry rub generously to all sides of the beef, pressing it firmly into the meat to ensure it adheres.
Place the brisket in the smoker, fat side up, and cook until the internal temperature reaches 165°F.
Remove the meat and wrap it tightly in butcher paper or foil, then return to the smoker until the internal temperature reaches 203°F.
Remove from heat and let the brisket rest for at least 30 minutes to allow the juices to redistribute.
While the meat rests, whisk together the olive oil, apple cider vinegar, and celery seed in a large bowl.
Toss the shredded cabbage with the dressing until evenly coated.
Slice the brisket against the grain into thin strips and serve immediately alongside the vinegar slaw.