YOUR SOLIN GENERATED RECIPE
Slow-Smoked Texas Brisket
Beef brisket rubbed with a peppery spice blend and slow-smoked until the bark is dark and the meat is incredibly tender.
INGREDIENTS
8 oz Beef brisket (trimmed)
1 tsp Coarse sea salt
1 tsp Black pepper
0.5 tsp Garlic powder
1 cup Green cabbage
1 tbsp Apple cider vinegar
0 tbsp Extra virgin olive oil
0.25 tsp Celery seed
PREPARATION
Preheat your smoker to 225°F using clean-burning oak or hickory wood to establish a steady temperature.
Trim the beef brisket of excess fat, leaving roughly a quarter-inch cap to ensure the meat stays juicy during the long cook.
Combine the coarse sea salt, black pepper, and garlic powder in a small bowl to create a classic Texas-style dry rub.
Apply the rub generously to all sides of the brisket, pressing it firmly into the meat to help form a flavorful crust.
Place the brisket on the smoker grate and cook until the internal temperature reaches 165°F and a dark bark has formed.
Wrap the brisket tightly in un-waxed 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 an insulated cooler for at least 60 minutes to allow the juices to redistribute.
While the meat rests, whisk together the apple cider vinegar and olive oil, then toss with the shredded cabbage and celery seed.
Slice the rested brisket against the grain into thin strips and serve immediately alongside the crisp vinegar slaw.