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 aromatic spices and served with a crisp, tangy vinegar slaw that cuts through the rich, savory meat.

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NUTRITION

365kcal
Protein
32.4g
Fat
19.6g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef brisket

1 tsp Coarse black pepper

0.5 tsp Sea salt

0.5 tsp Garlic powder

0.5 tsp Onion powder

1 cup Green cabbage

0.25 cup Carrots

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

0.5 tsp Raw honey

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PREPARATION

  • 1

    Trim the excess fat from the beef brisket, leaving about a quarter-inch cap for moisture.

  • 2

    In a small bowl, combine the coarse black pepper, sea salt, garlic powder, and onion powder to create the Texas-style dry rub.

  • 3

    Generously coat all sides of the brisket with the dry rub, pressing it into the meat to ensure it adheres.

  • 4

    Preheat your smoker to 225°F using oak or hickory wood. Place the brisket on the grates and smoke until the internal temperature reaches 165°F.

  • 5

    Wrap the brisket tightly in peach butcher paper or foil and return it to the smoker until the internal temperature reaches 203°F and the meat is probe-tender.

  • 6

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

  • 7

    While the meat rests, whisk together the apple cider vinegar, Dijon mustard, and raw honey in a medium bowl.

  • 8

    Add the shredded green cabbage and carrots to the dressing, tossing well to combine into a bright, crunchy slaw.

  • 9

    Slice the rested brisket against the grain into pencil-thin slices.

  • 10

    Serve the warm, smoky brisket alongside the chilled vinegar slaw for a balanced, clean-eating Texas meal.

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 aromatic spices and served with a crisp, tangy vinegar slaw that cuts through the rich, savory meat.

NUTRITION

365kcal
Protein
32.4g
Fat
19.6g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef brisket

1 tsp Coarse black pepper

0.5 tsp Sea salt

0.5 tsp Garlic powder

0.5 tsp Onion powder

1 cup Green cabbage

0.25 cup Carrots

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

0.5 tsp Raw honey

PREPARATION

  • 1

    Trim the excess fat from the beef brisket, leaving about a quarter-inch cap for moisture.

  • 2

    In a small bowl, combine the coarse black pepper, sea salt, garlic powder, and onion powder to create the Texas-style dry rub.

  • 3

    Generously coat all sides of the brisket with the dry rub, pressing it into the meat to ensure it adheres.

  • 4

    Preheat your smoker to 225°F using oak or hickory wood. Place the brisket on the grates and smoke until the internal temperature reaches 165°F.

  • 5

    Wrap the brisket tightly in peach butcher paper or foil and return it to the smoker until the internal temperature reaches 203°F and the meat is probe-tender.

  • 6

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

  • 7

    While the meat rests, whisk together the apple cider vinegar, Dijon mustard, and raw honey in a medium bowl.

  • 8

    Add the shredded green cabbage and carrots to the dressing, tossing well to combine into a bright, crunchy slaw.

  • 9

    Slice the rested brisket against the grain into pencil-thin slices.

  • 10

    Serve the warm, smoky brisket alongside the chilled vinegar slaw for a balanced, clean-eating Texas meal.