YOUR SOLIN GENERATED RECIPE
Slow-Smoked Texas Beef Brisket
Low-and-slow smoked beef brisket seasoned with a peppery Texas-style rub, served with a crisp and tangy vinegar slaw that cuts through the rich, savory meat.
INGREDIENTS
6 oz Beef brisket
1 tsp Sea salt
1 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Onion powder
1.5 cup Shredded green cabbage
0.25 cup Shredded carrots
1 tbsp Apple cider vinegar
0.25 tsp Extra virgin olive oil
0.5 tsp Raw honey
PREPARATION
Preheat your smoker to 225°F using oak or hickory wood for an authentic Texas flavor profile.
Trim the beef brisket of excess external fat, leaving about a quarter-inch cap to ensure the meat stays moist during the long cook.
In a small bowl, whisk together the sea salt, black pepper, garlic powder, and onion powder to create the dry rub.
Apply the spice mixture generously to all sides of the brisket, pressing it firmly into the surface of the meat.
Place the brisket on the smoker grate and cook until the internal temperature reaches 165°F.
Wrap the brisket tightly in peach butcher paper and return it to the smoker until the internal temperature reaches 203°F.
Remove the brisket from the smoker and let it rest, still wrapped, for at least 30 minutes to allow the juices to redistribute.
While the meat rests, whisk the apple cider vinegar, olive oil, and honey in a large bowl.
Toss the shredded cabbage and carrots into the dressing until well coated to create a crunchy vinegar slaw.
Slice the rested brisket against the grain into thin strips and serve immediately alongside the fresh slaw.