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

Slow-smoked beef brisket rubbed with a savory blend of black pepper and sea salt, served with a crisp vinegar-based cabbage slaw for a tangy crunch.

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NUTRITION

527kcal
Protein
50.5g
Fat
31.8g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef brisket flat

1 tsp Coarse sea salt

1 tsp Coarse black pepper

0.5 tsp Garlic powder

1 tsp Yellow mustard

1 cup Shredded green cabbage

1 tbsp Apple cider vinegar

0.25 tbsp Extra virgin olive oil

0.5 tsp Maple syrup

0.25 tsp Celery seed

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PREPARATION

  • 1

    Preheat your smoker to 225°F using a clean-burning hardwood like oak or hickory.

  • 2

    Trim the beef brisket flat to remove excess surface fat, leaving a thin layer of about 1/4 inch on the fat cap.

  • 3

    Apply the yellow mustard in a very thin layer over the entire surface of the meat to serve as a binder for the spices.

  • 4

    Whisk together the sea salt, black pepper, and garlic powder, then coat the brisket generously on all sides.

  • 5

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

  • 6

    Wrap the brisket tightly in peach butcher paper and return it to the smoker until the internal temperature reaches 203°F and the meat feels tender when probed.

  • 7

    Remove the brisket from the smoker and let it rest in an insulated cooler for at least 30 to 60 minutes.

  • 8

    While the meat rests, whisk the apple cider vinegar, olive oil, maple syrup, and celery seed in a bowl, then toss with the shredded cabbage.

  • 9

    Slice the rested brisket against the grain into thin strips and serve alongside the fresh cabbage slaw.

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

Slow-smoked beef brisket rubbed with a savory blend of black pepper and sea salt, served with a crisp vinegar-based cabbage slaw for a tangy crunch.

NUTRITION

527kcal
Protein
50.5g
Fat
31.8g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef brisket flat

1 tsp Coarse sea salt

1 tsp Coarse black pepper

0.5 tsp Garlic powder

1 tsp Yellow mustard

1 cup Shredded green cabbage

1 tbsp Apple cider vinegar

0.25 tbsp Extra virgin olive oil

0.5 tsp Maple syrup

0.25 tsp Celery seed

PREPARATION

  • 1

    Preheat your smoker to 225°F using a clean-burning hardwood like oak or hickory.

  • 2

    Trim the beef brisket flat to remove excess surface fat, leaving a thin layer of about 1/4 inch on the fat cap.

  • 3

    Apply the yellow mustard in a very thin layer over the entire surface of the meat to serve as a binder for the spices.

  • 4

    Whisk together the sea salt, black pepper, and garlic powder, then coat the brisket generously on all sides.

  • 5

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

  • 6

    Wrap the brisket tightly in peach butcher paper and return it to the smoker until the internal temperature reaches 203°F and the meat feels tender when probed.

  • 7

    Remove the brisket from the smoker and let it rest in an insulated cooler for at least 30 to 60 minutes.

  • 8

    While the meat rests, whisk the apple cider vinegar, olive oil, maple syrup, and celery seed in a bowl, then toss with the shredded cabbage.

  • 9

    Slice the rested brisket against the grain into thin strips and serve alongside the fresh cabbage slaw.