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 maple-vinegar glaze for a melt-in-your-mouth texture.

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NUTRITION

576kcal
Protein
43.9g
Fat
36.9g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Beef brisket (trimmed)

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 Maple syrup

0.5 tsp Yellow mustard

1 cup Brussels sprouts

0.5 tsp Extra virgin olive oil

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PREPARATION

  • 1

    Preheat your oven to 300°F (150°C).

  • 2

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

  • 3

    Rub the spice mixture thoroughly over all sides of the beef brisket to ensure even seasoning.

  • 4

    Place the brisket in a roasting pan or Dutch oven, cover tightly with foil or a lid, and roast for 3.5 hours until the meat is tender.

  • 5

    While the meat roasts, whisk together the tomato paste, apple cider vinegar, maple syrup, and yellow mustard in a small bowl to create the BBQ glaze.

  • 6

    Toss the Brussels sprouts with the olive oil and a pinch of salt, then roast on a separate sheet pan at 400°F (200°C) for the final 20 minutes of the brisket's cooking time.

  • 7

    Remove the brisket from the oven, discard the foil, and brush the BBQ glaze generously over the top of the meat.

  • 8

    Increase the oven heat to a broil and place the brisket back in for 3-5 minutes until the glaze is bubbling and slightly charred.

  • 9

    Allow the brisket to rest for at least 10 minutes before slicing thinly against the grain to serve.

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 maple-vinegar glaze for a melt-in-your-mouth texture.

NUTRITION

576kcal
Protein
43.9g
Fat
36.9g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Beef brisket (trimmed)

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 Maple syrup

0.5 tsp Yellow mustard

1 cup Brussels sprouts

0.5 tsp Extra virgin olive oil

PREPARATION

  • 1

    Preheat your oven to 300°F (150°C).

  • 2

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

  • 3

    Rub the spice mixture thoroughly over all sides of the beef brisket to ensure even seasoning.

  • 4

    Place the brisket in a roasting pan or Dutch oven, cover tightly with foil or a lid, and roast for 3.5 hours until the meat is tender.

  • 5

    While the meat roasts, whisk together the tomato paste, apple cider vinegar, maple syrup, and yellow mustard in a small bowl to create the BBQ glaze.

  • 6

    Toss the Brussels sprouts with the olive oil and a pinch of salt, then roast on a separate sheet pan at 400°F (200°C) for the final 20 minutes of the brisket's cooking time.

  • 7

    Remove the brisket from the oven, discard the foil, and brush the BBQ glaze generously over the top of the meat.

  • 8

    Increase the oven heat to a broil and place the brisket back in for 3-5 minutes until the glaze is bubbling and slightly charred.

  • 9

    Allow the brisket to rest for at least 10 minutes before slicing thinly against the grain to serve.