Slow-Smoked Texas Brisket with BBQ Glaze

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

Slow-Smoked Texas Brisket with BBQ Glaze

YOUR SOLIN GENERATED RECIPE

Slow-Smoked Texas Brisket with BBQ Glaze

Slow-roasted beef brisket rubbed with aromatic spices and finished with a tangy, honey-infused glaze that creates a succulent bark.

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NUTRITION

572kcal
Protein
34.7g
Fat
40.5g
Carbs
19.3g

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

1 tbsp tomato paste

1 tbsp apple cider vinegar

1 tsp honey

0.5 tsp yellow mustard

1 cup Brussels sprouts

0 tbsp extra virgin olive oil

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PREPARATION

  • 1

    Preheat your oven to 300°F or prepare your smoker for indirect low heat.

  • 2

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

  • 3

    Season the beef brisket on all sides with the dry rub, pressing the spices firmly into the meat to ensure they adhere.

  • 4

    Wrap the brisket tightly in a layer of parchment paper followed by a layer of heavy-duty aluminum foil.

  • 5

    Place the wrapped brisket on a baking sheet and roast for 3 to 4 hours, or until the internal temperature reaches 195°F.

  • 6

    While the brisket cooks, whisk together the tomato paste, apple cider vinegar, honey, and yellow mustard in a small saucepan over low heat to thicken the glaze.

  • 7

    During the last 25 minutes of cooking, toss the halved Brussels sprouts with olive oil and roast at 400°F on a separate tray until charred and tender.

  • 8

    Carefully unwrap the brisket, brush the top generously with the prepared BBQ glaze, and broil for 3-5 minutes until the glaze is bubbling.

  • 9

    Allow the meat to rest for 15 minutes before slicing thinly against the grain and serving with the roasted sprouts.

Slow-Smoked Texas Brisket with BBQ Glaze

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

Slow-Smoked Texas Brisket with BBQ Glaze

YOUR SOLIN GENERATED RECIPE

Slow-Smoked Texas Brisket with BBQ Glaze

Slow-roasted beef brisket rubbed with aromatic spices and finished with a tangy, honey-infused glaze that creates a succulent bark.

NUTRITION

572kcal
Protein
34.7g
Fat
40.5g
Carbs
19.3g

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

1 tbsp tomato paste

1 tbsp apple cider vinegar

1 tsp honey

0.5 tsp yellow mustard

1 cup Brussels sprouts

0 tbsp extra virgin olive oil

PREPARATION

  • 1

    Preheat your oven to 300°F or prepare your smoker for indirect low heat.

  • 2

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

  • 3

    Season the beef brisket on all sides with the dry rub, pressing the spices firmly into the meat to ensure they adhere.

  • 4

    Wrap the brisket tightly in a layer of parchment paper followed by a layer of heavy-duty aluminum foil.

  • 5

    Place the wrapped brisket on a baking sheet and roast for 3 to 4 hours, or until the internal temperature reaches 195°F.

  • 6

    While the brisket cooks, whisk together the tomato paste, apple cider vinegar, honey, and yellow mustard in a small saucepan over low heat to thicken the glaze.

  • 7

    During the last 25 minutes of cooking, toss the halved Brussels sprouts with olive oil and roast at 400°F on a separate tray until charred and tender.

  • 8

    Carefully unwrap the brisket, brush the top generously with the prepared BBQ glaze, and broil for 3-5 minutes until the glaze is bubbling.

  • 9

    Allow the meat to rest for 15 minutes before slicing thinly against the grain and serving with the roasted sprouts.