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, date-sweetened glaze for a melt-in-your-mouth texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

575kcal
Protein
31.4g
Fat
39.9g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Beef brisket

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

0.75 whole Medjool date

1 tbsp Apple cider vinegar

0.25 tsp Mustard powder

1 cup Broccoli florets

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your smoker to 225°F using a clean-burning wood like oak or hickory.

  • 2

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

  • 3

    Pat the beef brisket dry and apply the rub generously to all sides, pressing it into the meat.

  • 4

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

  • 5

    While the meat smokes, prepare the glaze by blending the pitted medjool date, tomato paste, apple cider vinegar, and mustard powder with two tablespoons of water until smooth.

  • 6

    Remove the brisket from the smoker, wrap it tightly in unlined butcher paper, and return it to the smoker until the internal temperature reaches 203°F.

  • 7

    Let the brisket rest in the paper for at least 45 minutes to allow the juices to redistribute.

  • 8

    Steam the broccoli florets for 5 minutes until vibrant green and tender-crisp.

  • 9

    Slice the brisket thinly against the grain and serve alongside the broccoli, drizzling the date BBQ glaze over the meat.

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, date-sweetened glaze for a melt-in-your-mouth texture.

NUTRITION

575kcal
Protein
31.4g
Fat
39.9g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Beef brisket

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

0.75 whole Medjool date

1 tbsp Apple cider vinegar

0.25 tsp Mustard powder

1 cup Broccoli florets

PREPARATION

  • 1

    Preheat your smoker to 225°F using a clean-burning wood like oak or hickory.

  • 2

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

  • 3

    Pat the beef brisket dry and apply the rub generously to all sides, pressing it into the meat.

  • 4

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

  • 5

    While the meat smokes, prepare the glaze by blending the pitted medjool date, tomato paste, apple cider vinegar, and mustard powder with two tablespoons of water until smooth.

  • 6

    Remove the brisket from the smoker, wrap it tightly in unlined butcher paper, and return it to the smoker until the internal temperature reaches 203°F.

  • 7

    Let the brisket rest in the paper for at least 45 minutes to allow the juices to redistribute.

  • 8

    Steam the broccoli florets for 5 minutes until vibrant green and tender-crisp.

  • 9

    Slice the brisket thinly against the grain and serve alongside the broccoli, drizzling the date BBQ glaze over the meat.