YOUR SOLIN GENERATED RECIPE
Slow-Smoked Texas Beef Brisket
Beef brisket slow-smoked over oak wood with a savory salt and pepper crust, paired with a crisp vinegar-based slaw for a balanced Texas-style plate.
INGREDIENTS
6.5 oz Beef brisket
1 tsp Sea salt
1 tsp Black pepper
0.5 tsp Garlic powder
1 cup Shredded green cabbage
1 tbsp Apple cider vinegar
0 tsp Extra virgin olive oil
0.25 tsp Yellow mustard seeds
PREPARATION
Preheat your smoker to 225°F using oak or hickory wood chunks for authentic flavor.
In a small bowl, combine the sea salt, black pepper, and garlic powder to create a simple Texas-style dry rub.
Trim any excess hard fat from the brisket and apply the dry rub generously to all sides of the meat.
Place the brisket on the smoker grate and cook until the internal temperature reaches 165°F.
Remove the brisket and wrap it tightly in unlined butcher paper, then return it to the smoker.
Continue smoking until the internal temperature reaches 203°F and the meat feels tender when probed.
Allow the brisket to rest in its paper for at least 45 minutes to ensure the juices redistribute.
While the meat rests, whisk the apple cider vinegar and olive oil together, then toss with the shredded cabbage and mustard seeds.
Slice the brisket against the grain into thin strips and serve alongside the fresh vinegar slaw.