NUTRITION

SERVINGS

INGREDIENTS

6 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

0.5 tsp Maple syrup

0.5 tsp Dijon mustard

1 tbsp Water

1.5 cups Broccoli florets

0.25 tbsp Avocado oil

PREPARATION

• 1

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

• 2

  Trim any excess hard fat from the brisket flat, leaving about a quarter-inch of the fat cap intact.

• 3

  In a small bowl, combine the sea salt, black pepper, garlic powder, onion powder, and smoked paprika.

• 4

  Rub the spice mixture evenly over all sides of the brisket, pressing it firmly into the meat.

• 5

  Place the brisket in the smoker and cook until the internal temperature reaches 165°F, usually taking several hours.

• 6

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

• 7

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

• 8

  Toss the broccoli florets with avocado oil and roast in a 400°F oven for 15 minutes until the edges are crispy.

• 9

  Remove the brisket from the smoker and let it rest in the paper for at least 30 minutes before slicing against the grain.

• 10

  Serve the sliced brisket drizzled with the warm BBQ glaze alongside the roasted broccoli.