YOUR SOLIN GENERATED RECIPE
Slow-Smoked Texas Beef Brisket
Slow-smoked beef brisket rubbed with cracked pepper and sea salt, served alongside a crisp vinegar slaw for a melt-in-your-mouth Texas BBQ experience.
INGREDIENTS
6 oz beef brisket flat
1 tsp coarse black pepper
1 tsp sea salt
1 cup shredded green cabbage
1 tbsp apple cider vinegar
0.5 tsp extra virgin olive oil
0.25 cup black beans
0.25 tsp garlic powder
0.25 tsp onion powder
PREPARATION
Preheat your smoker to 225°F using oak or hickory wood for an authentic flavor profile.
Trim the excess fat from the brisket flat, leaving approximately a quarter-inch fat cap to keep the meat moist.
In a small bowl, combine the coarse black pepper and sea salt to create a traditional Texas dalmatian rub.
Apply the rub generously to all sides of the beef brisket, pressing it into the meat to ensure it adheres.
Place the brisket in the smoker and cook until the internal temperature reaches 165°F and a dark crust has formed.
Wrap the brisket tightly in 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 in a cooler or warm oven for at least 30 minutes.
While the meat rests, whisk apple cider vinegar and olive oil together, then toss with the shredded cabbage.
Warm the black beans in a small saucepan over medium heat, seasoning them with garlic powder and onion powder.
Slice the rested brisket against the grain into thin strips and serve immediately with the slaw and beans.