NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Beef brisket

1 tsp Coarse sea salt

1 tsp Coarse black pepper

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Smoked paprika

1 cup Green cabbage

1 tbsp Apple cider vinegar

0.25 tsp Extra virgin olive oil

0.25 tsp Mustard powder

PREPARATION

• 1

  Trim the beef brisket flat of excess fat, leaving about a quarter-inch cap for moisture.

• 2

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

• 3

  Rub the spice blend evenly over all sides of the brisket, pressing it firmly into the meat.

• 4

  Preheat your smoker to 225°F using hardwood like oak or hickory for a traditional Texas flavor.

• 5

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

• 6

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

• 7

  Remove the brisket and let it rest in a cooler or warm oven for at least 60 minutes to lock in juices.

• 8

  In a medium bowl, whisk together the apple cider vinegar, olive oil, and mustard powder.

• 9

  Toss the shredded cabbage with the dressing and let it sit for 10 minutes to soften.

• 10

  Slice the rested brisket against the grain into thin strips and serve with the vinegar slaw.