NUTRITION

SERVINGS

INGREDIENTS

6 oz beef brisket

1 tsp black pepper

1 tsp sea salt

0.5 tsp garlic powder

0.5 tsp onion powder

2 tbsp tomato paste

1 tbsp apple cider vinegar

0.75 tsp maple syrup

0.25 tsp smoked paprika

1 cup green beans

0 tsp olive oil

PREPARATION

• 1

  Preheat your smoker to 225°F using oak or hickory wood for an authentic Texas flavor profile.

• 2

  Trim the excess fat from the beef brisket, leaving approximately a quarter-inch fat cap to keep the meat moist.

• 3

  In a small bowl, combine the sea salt, black pepper, garlic powder, and onion powder to create a dry rub.

• 4

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

• 5

  Place the brisket in the smoker and cook until the internal temperature reaches 165°F and a dark crust has formed.

• 6

  Remove the brisket and wrap it tightly in peach butcher paper before returning it to the smoker.

• 7

  Continue smoking until the internal temperature reaches 203°F and the meat feels tender when probed.

• 8

  While the meat rests, whisk together the tomato paste, apple cider vinegar, maple syrup, and smoked paprika in a saucepan over low heat.

• 9

  Sauté the green beans in olive oil over medium heat for 5-7 minutes until they are bright green and tender-crisp.

• 10

  Allow the brisket to rest for at least 30 minutes, then slice against the grain and serve with a drizzle of the glaze.