Slow-Smoked Texas Beef Brisket

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Smoked Texas Beef Brisket

YOUR SOLIN GENERATED RECIPE

Slow-Smoked Texas Beef Brisket

Tender beef brisket slow-smoked over oak wood until it develops a peppery bark, served with a side of crisp roasted Brussels sprouts.

Try 7 days free, then $12.99 / mo.

NUTRITION

530kcal
Protein
31.7g
Fat
41.1g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

5.75 oz beef brisket

0.5 tsp sea salt

0.5 tsp black pepper

0.25 tsp garlic powder

1 cup Brussels sprouts

0 tsp olive oil

0.25 tsp smoked paprika

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Trim the beef brisket of excess hard fat, leaving about a quarter-inch of the fat cap to keep the meat moist during the long smoke.

  • 2

    In a small bowl, combine the sea salt, black pepper, and garlic powder to create a classic Texas-style dry rub.

  • 3

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

  • 4

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

  • 5

    Place the brisket on the smoker and cook until the internal temperature reaches 165°F and a dark, crusty bark has formed.

  • 6

    Wrap the brisket tightly in butcher paper and return it to the smoker until the internal temperature reaches 203°F and the meat is probe-tender.

  • 7

    Remove the brisket from the heat and let it rest for at least one hour in an insulated cooler to allow the juices to redistribute.

  • 8

    While the meat rests, toss the halved Brussels sprouts with olive oil and smoked paprika, then roast at 400°F for 20 minutes until charred and tender.

  • 9

    Slice the brisket against the grain into thin strips and serve alongside the roasted vegetables.

Slow-Smoked Texas Beef Brisket

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Smoked Texas Beef Brisket

YOUR SOLIN GENERATED RECIPE

Slow-Smoked Texas Beef Brisket

Tender beef brisket slow-smoked over oak wood until it develops a peppery bark, served with a side of crisp roasted Brussels sprouts.

NUTRITION

530kcal
Protein
31.7g
Fat
41.1g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

5.75 oz beef brisket

0.5 tsp sea salt

0.5 tsp black pepper

0.25 tsp garlic powder

1 cup Brussels sprouts

0 tsp olive oil

0.25 tsp smoked paprika

PREPARATION

  • 1

    Trim the beef brisket of excess hard fat, leaving about a quarter-inch of the fat cap to keep the meat moist during the long smoke.

  • 2

    In a small bowl, combine the sea salt, black pepper, and garlic powder to create a classic Texas-style dry rub.

  • 3

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

  • 4

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

  • 5

    Place the brisket on the smoker and cook until the internal temperature reaches 165°F and a dark, crusty bark has formed.

  • 6

    Wrap the brisket tightly in butcher paper and return it to the smoker until the internal temperature reaches 203°F and the meat is probe-tender.

  • 7

    Remove the brisket from the heat and let it rest for at least one hour in an insulated cooler to allow the juices to redistribute.

  • 8

    While the meat rests, toss the halved Brussels sprouts with olive oil and smoked paprika, then roast at 400°F for 20 minutes until charred and tender.

  • 9

    Slice the brisket against the grain into thin strips and serve alongside the roasted vegetables.