NUTRITION

SERVINGS

INGREDIENTS

6.5 oz beef brisket

1 tsp sea salt

1 tsp black pepper

0.5 tsp garlic powder

1 cup green cabbage

1 tbsp apple cider vinegar

0 tsp extra virgin olive oil

0.25 tsp celery seed

PREPARATION

• 1

  Trim the beef brisket of excess fat, leaving a thin quarter-inch layer to keep the meat moist during the long cook.

• 2

  Whisk together the sea salt, black pepper, and garlic powder in a small bowl to create a classic Texas-style dry rub.

• 3

  Apply the dry rub generously to all sides of the brisket, pressing it firmly into the meat to ensure a good crust forms.

• 4

  Preheat your smoker to 225°F using oak or hickory wood for a clean, authentic smoke flavor.

• 5

  Place the brisket on the smoker and cook until the internal temperature reaches 165°F, typically taking several hours.

• 6

  Remove the brisket and wrap it tightly in peach butcher paper, then return it to the smoker to finish cooking.

• 7

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

• 8

  Allow the brisket to rest in a room-temperature cooler for at least one hour to let the juices redistribute.

• 9

  While the meat rests, whisk the apple cider vinegar, olive oil, and celery seed together and toss with the shredded cabbage.

• 10

  Slice the rested brisket against the grain into thin strips and serve immediately alongside the fresh slaw.