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-smoked beef brisket rubbed with aromatic spices and finished with a tangy, sugar-free glaze for a tender, melt-in-your-mouth texture.

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NUTRITION

438kcal
Protein
50.7g
Fat
19.2g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Beef brisket flat

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Tomato paste

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

1 cup Brussels sprouts

1 tsp Olive oil

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PREPARATION

  • 1

    Preheat your smoker or oven to 225°F (107°C).

  • 2

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

  • 3

    Pat the beef brisket dry with paper towels and apply the dry rub evenly over all sides, pressing it into the meat.

  • 4

    Place the brisket in the smoker or on a wire rack over a baking sheet in the oven and cook until the internal temperature reaches 195°F (90°C).

  • 5

    While the meat cooks, whisk together the tomato paste, apple cider vinegar, and Dijon mustard in a small saucepan over low heat to create the BBQ glaze.

  • 6

    Toss the halved Brussels sprouts with olive oil and roast at 400°F (200°C) for 20 minutes until the edges are crispy and charred.

  • 7

    Brush the BBQ glaze over the brisket during the last 15 minutes of cooking, then remove from heat and let rest for at least 15 minutes.

  • 8

    Slice the brisket thinly against the grain and serve immediately with the roasted Brussels 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-smoked beef brisket rubbed with aromatic spices and finished with a tangy, sugar-free glaze for a tender, melt-in-your-mouth texture.

NUTRITION

438kcal
Protein
50.7g
Fat
19.2g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Beef brisket flat

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Tomato paste

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

1 cup Brussels sprouts

1 tsp Olive oil

PREPARATION

  • 1

    Preheat your smoker or oven to 225°F (107°C).

  • 2

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

  • 3

    Pat the beef brisket dry with paper towels and apply the dry rub evenly over all sides, pressing it into the meat.

  • 4

    Place the brisket in the smoker or on a wire rack over a baking sheet in the oven and cook until the internal temperature reaches 195°F (90°C).

  • 5

    While the meat cooks, whisk together the tomato paste, apple cider vinegar, and Dijon mustard in a small saucepan over low heat to create the BBQ glaze.

  • 6

    Toss the halved Brussels sprouts with olive oil and roast at 400°F (200°C) for 20 minutes until the edges are crispy and charred.

  • 7

    Brush the BBQ glaze over the brisket during the last 15 minutes of cooking, then remove from heat and let rest for at least 15 minutes.

  • 8

    Slice the brisket thinly against the grain and serve immediately with the roasted Brussels sprouts.