NUTRITION

SERVINGS

INGREDIENTS

8 oz Beef brisket flat

0.5 tsp Sea salt

0.5 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

1 tbsp Tomato paste

1 tbsp Apple cider vinegar

1 tsp Maple syrup

0.5 tsp Yellow mustard

1 cup Shredded cabbage

0.5 tsp Olive oil

PREPARATION

• 1

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

• 2

  Trim the beef brisket flat of any thick silver skin, leaving a very thin layer of fat to ensure the meat stays succulent during the long cook.

• 3

  In a small bowl, combine the sea salt, black pepper, garlic powder, onion powder, and smoked paprika to create a classic dry rub.

• 4

  Apply the dry rub generously to all sides of the brisket, pressing it into the meat to form a crust.

• 5

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

• 6

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

• 7

  Remove the meat from the smoker and let it rest, still wrapped, for at least 30 minutes to allow the juices to redistribute.

• 8

  While the meat rests, whisk together the tomato paste, apple cider vinegar, maple syrup, and yellow mustard in a small saucepan over low heat to create the BBQ glaze.

• 9

  Toss the shredded cabbage with the olive oil and a splash of extra vinegar to create a crisp, clean side slaw.

• 10

  Slice the rested brisket against the grain into thin strips and serve immediately with a light brush of the warm BBQ glaze.