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, sugar-free glaze for a melt-in-your-mouth texture and deep wood-fired flavor.

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NUTRITION

564kcal
Protein
33.7g
Fat
42.0g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Beef brisket

1 tsp Sea salt

1 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Onion powder

1 tsp Smoked paprika

1 tbsp Tomato paste

3 tbsp Apple cider vinegar

1 tsp Monk fruit sweetener

1 cup Shredded cabbage

0 tbsp Avocado oil

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PREPARATION

  • 1

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

  • 2

    Combine the sea salt, black pepper, garlic powder, and onion powder in a small bowl to create the dry rub.

  • 3

    Season the beef brisket evenly on all sides with the spice mixture, pressing it firmly into the meat to ensure a good crust.

  • 4

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

  • 5

    In a small saucepan, whisk together the tomato paste, two tablespoons of the apple cider vinegar, smoked paprika, and monk fruit sweetener over low heat to create the glaze.

  • 6

    Brush the glaze over the brisket, wrap it tightly in butcher paper, and return it to the smoker.

  • 7

    Continue smoking until the internal temperature reaches 203°F and the meat is tender enough to pull apart easily.

  • 8

    Allow the brisket to rest for at least 30 minutes before slicing thinly against the grain to maintain juiciness.

  • 9

    Toss the shredded cabbage with the remaining tablespoon of apple cider vinegar and the avocado oil to serve as a fresh, crunchy side.

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, sugar-free glaze for a melt-in-your-mouth texture and deep wood-fired flavor.

NUTRITION

564kcal
Protein
33.7g
Fat
42.0g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Beef brisket

1 tsp Sea salt

1 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Onion powder

1 tsp Smoked paprika

1 tbsp Tomato paste

3 tbsp Apple cider vinegar

1 tsp Monk fruit sweetener

1 cup Shredded cabbage

0 tbsp Avocado oil

PREPARATION

  • 1

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

  • 2

    Combine the sea salt, black pepper, garlic powder, and onion powder in a small bowl to create the dry rub.

  • 3

    Season the beef brisket evenly on all sides with the spice mixture, pressing it firmly into the meat to ensure a good crust.

  • 4

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

  • 5

    In a small saucepan, whisk together the tomato paste, two tablespoons of the apple cider vinegar, smoked paprika, and monk fruit sweetener over low heat to create the glaze.

  • 6

    Brush the glaze over the brisket, wrap it tightly in butcher paper, and return it to the smoker.

  • 7

    Continue smoking until the internal temperature reaches 203°F and the meat is tender enough to pull apart easily.

  • 8

    Allow the brisket to rest for at least 30 minutes before slicing thinly against the grain to maintain juiciness.

  • 9

    Toss the shredded cabbage with the remaining tablespoon of apple cider vinegar and the avocado oil to serve as a fresh, crunchy side.