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 BBQ glaze for a tender, melt-in-your-mouth texture.

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NUTRITION

561kcal
Protein
35.7g
Fat
39.6g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef brisket

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 Sugar-free BBQ sauce

1.5 cup Broccoli florets

0 tsp Avocado oil

2 tbsp Pickled red onions

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PREPARATION

  • 1

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

  • 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 brisket dry with paper towels and apply the spice rub generously over all sides of the meat.

  • 4

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

  • 5

    Remove the brisket and wrap it tightly in un-waxed butcher paper to preserve the crust while softening the connective tissue.

  • 6

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

  • 7

    Remove the meat from the smoker and allow it to rest for at least 30 to 60 minutes to ensure the juices redistribute.

  • 8

    While the meat rests, steam the broccoli florets until tender-crisp and toss them with avocado oil.

  • 9

    Slice the brisket against the grain into thin strips and drizzle with the sugar-free BBQ glaze.

  • 10

    Serve the sliced brisket alongside the steamed broccoli and garnish with pickled red onions for a bright acidic finish.

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 BBQ glaze for a tender, melt-in-your-mouth texture.

NUTRITION

561kcal
Protein
35.7g
Fat
39.6g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef brisket

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 Sugar-free BBQ sauce

1.5 cup Broccoli florets

0 tsp Avocado oil

2 tbsp Pickled red onions

PREPARATION

  • 1

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

  • 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 brisket dry with paper towels and apply the spice rub generously over all sides of the meat.

  • 4

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

  • 5

    Remove the brisket and wrap it tightly in un-waxed butcher paper to preserve the crust while softening the connective tissue.

  • 6

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

  • 7

    Remove the meat from the smoker and allow it to rest for at least 30 to 60 minutes to ensure the juices redistribute.

  • 8

    While the meat rests, steam the broccoli florets until tender-crisp and toss them with avocado oil.

  • 9

    Slice the brisket against the grain into thin strips and drizzle with the sugar-free BBQ glaze.

  • 10

    Serve the sliced brisket alongside the steamed broccoli and garnish with pickled red onions for a bright acidic finish.