NUTRITION

SERVINGS

INGREDIENTS

6 oz Beef brisket

1 tsp Sea salt

1 tsp Coarse black pepper

0.5 tsp Garlic powder

1 cup Green cabbage

1 tbsp Apple cider vinegar

1 tsp Yellow mustard

0.25 tsp Celery seed

PREPARATION

• 1

  Preheat your smoker to 225°F using oak or hickory wood for an authentic Texas flavor profile.

• 2

  Trim the beef brisket of excess hard fat, leaving a consistent 1/4-inch layer on the fat cap to keep the meat moist.

• 3

  In a small bowl, mix the sea salt, coarse black pepper, and garlic powder to create a traditional Dalmatian rub.

• 4

  Apply the rub generously to all sides of the brisket, pressing it into the meat so it adheres well.

• 5

  Place the brisket on the smoker grates, fat side up, and smoke until the internal temperature reaches 165°F.

• 6

  Remove the brisket and wrap it tightly in peach butcher paper to preserve the bark while tenderizing the meat.

• 7

  Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 203°F.

• 8

  While the meat rests for at least 45 minutes, whisk together the apple cider vinegar, yellow mustard, and celery seed.

• 9

  Toss the dressing with the shredded green cabbage in a medium bowl and refrigerate until ready to serve.

• 10

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