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 peppery spice blend, served alongside charred green beans for a tender and savory Texas-style feast.

Try 7 days free, then $12.99 / mo.

NUTRITION

564kcal
Protein
40.1g
Fat
40.5g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Beef brisket

1 tsp Sea salt

1 tsp Black pepper

1 tsp Garlic powder

1 cup Green beans

1 tsp Olive oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat smoker to 225°F using oak or hickory wood.

  • 2

    Trim excess fat from the brisket, leaving a thin layer for moisture.

  • 3

    Combine sea salt, black pepper, and garlic powder to create a simple Texas rub.

  • 4

    Coat the beef thoroughly with the rub on all sides.

  • 5

    Place brisket in the smoker and cook until the internal temperature reaches 165°F.

  • 6

    Wrap the brisket in butcher paper and continue smoking until it reaches an internal temperature of 203°F.

  • 7

    Let the meat rest for at least 30 minutes before slicing against the grain.

  • 8

    Toss green beans with olive oil and a pinch of salt, then roast or smoke until tender-crisp.

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 peppery spice blend, served alongside charred green beans for a tender and savory Texas-style feast.

NUTRITION

564kcal
Protein
40.1g
Fat
40.5g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Beef brisket

1 tsp Sea salt

1 tsp Black pepper

1 tsp Garlic powder

1 cup Green beans

1 tsp Olive oil

PREPARATION

  • 1

    Preheat smoker to 225°F using oak or hickory wood.

  • 2

    Trim excess fat from the brisket, leaving a thin layer for moisture.

  • 3

    Combine sea salt, black pepper, and garlic powder to create a simple Texas rub.

  • 4

    Coat the beef thoroughly with the rub on all sides.

  • 5

    Place brisket in the smoker and cook until the internal temperature reaches 165°F.

  • 6

    Wrap the brisket in butcher paper and continue smoking until it reaches an internal temperature of 203°F.

  • 7

    Let the meat rest for at least 30 minutes before slicing against the grain.

  • 8

    Toss green beans with olive oil and a pinch of salt, then roast or smoke until tender-crisp.