YOUR SOLIN GENERATED RECIPE
Slow-Smoked Texas Beef Brisket
Slow-smoked beef brisket rubbed with a savory spice blend, yielding tender, melt-in-your-mouth slices with a deep, smoky bark.
INGREDIENTS
6 oz beef brisket
0.5 tsp sea salt
0.5 tsp black pepper
0.25 tsp garlic powder
0.25 tsp onion powder
1 tsp apple cider vinegar
1 tsp water
PREPARATION
Preheat your smoker to 225°F using oak or hickory wood for an authentic Texas flavor profile.
Trim the brisket of excess fat, leaving about a 1/4-inch fat cap to keep the meat moist during the long cook.
In a small bowl, combine the sea salt, black pepper, garlic powder, and onion powder to create the dry rub.
Generously coat all sides of the brisket with the rub, pressing it firmly into the meat to ensure it adheres.
Place the brisket on the smoker grates, fat side up, and close the lid to begin the slow-smoking process.
Mix the apple cider vinegar and water in a spray bottle and spritz the meat every hour after the first 3 hours to maintain moisture.
Smoke until the internal temperature reaches 165°F, then wrap the brisket tightly in butcher paper to preserve the bark.
Continue smoking until the internal temperature reaches 203°F and the meat feels tender when probed with a thermometer.
Remove the brisket from the smoker and let it rest in a cooler or warm oven for at least 1 hour before slicing against the grain.