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 a savory salt and pepper crust, served alongside a crisp vinegar slaw and hearty black beans.

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NUTRITION

541kcal
Protein
32.1g
Fat
34.0g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef brisket

1 tsp Coarse sea salt

1 tsp Black pepper

0.5 tsp Garlic powder

1 cup Green cabbage

1 tbsp Apple cider vinegar

0 tsp Extra virgin olive oil

0.33 cup Black beans

0.25 cup Red onion

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PREPARATION

  • 1

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

  • 2

    Trim the beef brisket of excess hard fat, leaving a consistent quarter-inch layer on the fat cap to keep the meat moist.

  • 3

    In a small bowl, mix the coarse sea salt, black pepper, and garlic powder until well combined.

  • 4

    Apply the spice rub generously to all sides of the brisket, pressing it into the meat to ensure it adheres.

  • 5

    Place the brisket in the smoker fat-side up and smoke until the internal temperature reaches 165°F.

  • 6

    Wrap the brisket tightly in peach butcher paper to preserve the crust while allowing the meat to breathe.

  • 7

    Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 203°F and it feels tender.

  • 8

    Remove the brisket from the smoker and let it rest in a dry cooler or a warm oven for at least 1 hour.

  • 9

    While the meat rests, whisk the olive oil and apple cider vinegar together, then toss with the shredded cabbage and sliced red onion.

  • 10

    Slice the rested brisket against the grain into thin strips and serve 6 ounces with the fresh vinegar slaw and warmed black beans.

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 a savory salt and pepper crust, served alongside a crisp vinegar slaw and hearty black beans.

NUTRITION

541kcal
Protein
32.1g
Fat
34.0g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef brisket

1 tsp Coarse sea salt

1 tsp Black pepper

0.5 tsp Garlic powder

1 cup Green cabbage

1 tbsp Apple cider vinegar

0 tsp Extra virgin olive oil

0.33 cup Black beans

0.25 cup Red onion

PREPARATION

  • 1

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

  • 2

    Trim the beef brisket of excess hard fat, leaving a consistent quarter-inch layer on the fat cap to keep the meat moist.

  • 3

    In a small bowl, mix the coarse sea salt, black pepper, and garlic powder until well combined.

  • 4

    Apply the spice rub generously to all sides of the brisket, pressing it into the meat to ensure it adheres.

  • 5

    Place the brisket in the smoker fat-side up and smoke until the internal temperature reaches 165°F.

  • 6

    Wrap the brisket tightly in peach butcher paper to preserve the crust while allowing the meat to breathe.

  • 7

    Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 203°F and it feels tender.

  • 8

    Remove the brisket from the smoker and let it rest in a dry cooler or a warm oven for at least 1 hour.

  • 9

    While the meat rests, whisk the olive oil and apple cider vinegar together, then toss with the shredded cabbage and sliced red onion.

  • 10

    Slice the rested brisket against the grain into thin strips and serve 6 ounces with the fresh vinegar slaw and warmed black beans.