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 aromatic spices and served with a tangy vinegar slaw for a meal that is incredibly tender.

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NUTRITION

582kcal
Protein
39.5g
Fat
42.4g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

7 oz beef brisket

1 tsp coarse sea salt

1 tsp cracked black pepper

0.5 tsp garlic powder

0.5 tsp onion powder

1 cup shredded green cabbage

0.25 cup shredded carrots

1 tbsp apple cider vinegar

1 tsp extra virgin olive oil

0.25 cup sliced dill pickles

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PREPARATION

  • 1

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

  • 2

    Trim the beef brisket of excess fat, leaving a very thin layer for moisture, and pat the exterior completely dry with paper towels.

  • 3

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

  • 4

    Generously coat all sides of the brisket with the spice mixture, pressing it firmly into the meat to ensure a thick bark forms during cooking.

  • 5

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

  • 6

    Wrap the brisket tightly in pink 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 smoker and allow it to rest in an insulated cooler for at least one hour before slicing.

  • 8

    While the meat rests, whisk together the apple cider vinegar and extra virgin olive oil in a large bowl.

  • 9

    Toss the shredded green cabbage and carrots into the dressing to create a bright and crunchy vinegar-based slaw.

  • 10

    Slice the brisket against the grain into thin strips and serve with the fresh slaw and dill pickles.

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 aromatic spices and served with a tangy vinegar slaw for a meal that is incredibly tender.

NUTRITION

582kcal
Protein
39.5g
Fat
42.4g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

7 oz beef brisket

1 tsp coarse sea salt

1 tsp cracked black pepper

0.5 tsp garlic powder

0.5 tsp onion powder

1 cup shredded green cabbage

0.25 cup shredded carrots

1 tbsp apple cider vinegar

1 tsp extra virgin olive oil

0.25 cup sliced dill pickles

PREPARATION

  • 1

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

  • 2

    Trim the beef brisket of excess fat, leaving a very thin layer for moisture, and pat the exterior completely dry with paper towels.

  • 3

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

  • 4

    Generously coat all sides of the brisket with the spice mixture, pressing it firmly into the meat to ensure a thick bark forms during cooking.

  • 5

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

  • 6

    Wrap the brisket tightly in pink 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 smoker and allow it to rest in an insulated cooler for at least one hour before slicing.

  • 8

    While the meat rests, whisk together the apple cider vinegar and extra virgin olive oil in a large bowl.

  • 9

    Toss the shredded green cabbage and carrots into the dressing to create a bright and crunchy vinegar-based slaw.

  • 10

    Slice the brisket against the grain into thin strips and serve with the fresh slaw and dill pickles.