NUTRITION

SERVINGS

INGREDIENTS

6 oz Beef brisket

0.5 tsp Sea salt

0.5 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Onion powder

1 cup Green cabbage

0.5 cup Carrots

1 tbsp Apple cider vinegar

0.25 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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 about a quarter-inch of the fat cap to keep the meat moist during the long cook.

• 3

  In a small bowl, combine the first portions of sea salt, black pepper, garlic powder, and onion powder to create the dry rub.

• 4

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

• 5

  Place the brisket in the smoker, fat side up, and smoke until the internal temperature reaches 165°F, which usually takes several hours.

• 6

  Wrap the brisket tightly in butcher paper or foil to preserve moisture and return it to the smoker until the internal temperature reaches 202°F.

• 7

  Remove the meat from the smoker and let it rest for at least 30 minutes to allow the juices to redistribute.

• 8

  While the meat rests, prepare the slaw by whisking together the apple cider vinegar, olive oil, and the remaining salt and pepper in a large bowl.

• 9

  Toss the shredded cabbage and carrots into the dressing until well-coated and crisp.

• 10

  Slice the rested brisket against the grain into thin strips and serve immediately alongside the fresh slaw.