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

Beef brisket slow-smoked over oak wood until the bark is crackling and the meat is incredibly tender, served with crisp roasted asparagus.

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NUTRITION

411kcal
Protein
47.6g
Fat
18.9g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Beef brisket flat

1 tbsp Coarse black pepper

1.25 tsp Sea salt

1 tsp Garlic powder

1 tbsp Apple cider vinegar

1.5 cups Asparagus spears

0.5 tsp Extra virgin olive oil

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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 brisket flat, leaving a consistent 1/4 inch fat cap to ensure the meat stays juicy during the long cook.

  • 3

    In a small bowl, combine the coarse black pepper, 1 teaspoon of sea salt, and the garlic powder.

  • 4

    Apply the dry rub generously to all sides of the beef, pressing it firmly into the surface to help form the bark.

  • 5

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

  • 6

    Spritz the meat with apple cider vinegar every hour after the first 3 hours of smoking to maintain surface moisture.

  • 7

    Wrap the brisket tightly in peach butcher paper and return to the smoker until the internal temperature reaches 203°F.

  • 8

    Remove the brisket and let it rest in a cooler or warm oven for at least 1 hour before slicing against the grain.

  • 9

    While the meat rests, toss the asparagus spears with olive oil and the remaining 0.25 teaspoon of sea salt, then roast at 400°F for 10 minutes 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

Beef brisket slow-smoked over oak wood until the bark is crackling and the meat is incredibly tender, served with crisp roasted asparagus.

NUTRITION

411kcal
Protein
47.6g
Fat
18.9g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Beef brisket flat

1 tbsp Coarse black pepper

1.25 tsp Sea salt

1 tsp Garlic powder

1 tbsp Apple cider vinegar

1.5 cups Asparagus spears

0.5 tsp Extra virgin 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 brisket flat, leaving a consistent 1/4 inch fat cap to ensure the meat stays juicy during the long cook.

  • 3

    In a small bowl, combine the coarse black pepper, 1 teaspoon of sea salt, and the garlic powder.

  • 4

    Apply the dry rub generously to all sides of the beef, pressing it firmly into the surface to help form the bark.

  • 5

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

  • 6

    Spritz the meat with apple cider vinegar every hour after the first 3 hours of smoking to maintain surface moisture.

  • 7

    Wrap the brisket tightly in peach butcher paper and return to the smoker until the internal temperature reaches 203°F.

  • 8

    Remove the brisket and let it rest in a cooler or warm oven for at least 1 hour before slicing against the grain.

  • 9

    While the meat rests, toss the asparagus spears with olive oil and the remaining 0.25 teaspoon of sea salt, then roast at 400°F for 10 minutes until tender-crisp.