YOUR SOLIN GENERATED RECIPE
Slow-Smoked Texas Beef Brisket
Beef brisket rubbed with cracked pepper and sea salt, slow-smoked until the bark is perfectly crusty and the meat is incredibly tender.
INGREDIENTS
6 oz beef brisket
1 tsp coarse black pepper
0.5 tsp sea salt
0.25 tsp garlic powder
0.25 tsp onion powder
1 cup shredded green cabbage
1 tbsp apple cider vinegar
0 tsp olive oil
0.5 tsp dijon mustard
0.25 tsp celery seed
PREPARATION
Preheat your smoker to 225°F using hardwood like oak or hickory for an authentic Texas flavor profile.
Trim the brisket to remove excess hard fat, leaving a thin layer of the fat cap to keep the meat moist during the long cook.
Combine the coarse black pepper, sea salt, garlic powder, and onion powder in a small bowl to create a classic dry rub.
Coat the entire surface of the beef with the rub, pressing it firmly into the meat to ensure a thick bark forms.
Place the brisket on the smoker and cook undisturbed until the internal temperature reaches 165°F and a dark crust has developed.
Wrap the meat tightly in peach butcher paper and continue smoking until the internal temperature hits 203°F and it feels tender.
Allow the brisket to rest for at least 45 minutes to let the juices redistribute before slicing thinly against the grain.
Whisk the apple cider vinegar, olive oil, Dijon mustard, and celery seed in a bowl, then toss with the shredded cabbage for a tangy side.