Slow-Smoked Texas Beef Brisket with Tangy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Smoked Texas Beef Brisket with Tangy Slaw

YOUR SOLIN GENERATED RECIPE

Slow-Smoked Texas Beef Brisket with Tangy Slaw

Beef brisket slow-smoked with a peppery dry rub until tender, served with a crisp apple cider vinegar slaw that provides a bright and zesty crunch.

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NUTRITION

568kcal
Protein
32.3g
Fat
44.6g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Beef brisket

1 tsp Coarse sea salt

1 tsp Coarse black pepper

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Smoked paprika

1.5 cups Shredded green cabbage

1 tbsp Apple cider vinegar

0 tbsp Extra virgin olive oil

1 tsp Yellow mustard

0.25 tsp Celery seed

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PREPARATION

  • 1

    Preheat your smoker to 225°F using clean-burning oak or hickory wood.

  • 2

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

  • 3

    Pat the beef brisket dry with paper towels and apply the rub generously to all sides, pressing it firmly into the meat to ensure a good crust forms.

  • 4

    Place the brisket on the smoker grate and cook until the internal temperature reaches approximately 165°F.

  • 5

    Wrap the brisket tightly in un-waxed butcher paper or aluminum foil and return it to the smoker.

  • 6

    Continue cooking until the internal temperature reaches 203°F and a thermometer probe slides into the meat with no resistance.

  • 7

    Remove the brisket from the smoker and let it rest, still wrapped, for at least 30 to 60 minutes to allow the juices to redistribute.

  • 8

    While the meat rests, whisk together the olive oil, apple cider vinegar, mustard, and celery seed in a medium bowl.

  • 9

    Toss the shredded cabbage into the dressing until thoroughly coated.

  • 10

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

Slow-Smoked Texas Beef Brisket with Tangy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Smoked Texas Beef Brisket with Tangy Slaw

YOUR SOLIN GENERATED RECIPE

Slow-Smoked Texas Beef Brisket with Tangy Slaw

Beef brisket slow-smoked with a peppery dry rub until tender, served with a crisp apple cider vinegar slaw that provides a bright and zesty crunch.

NUTRITION

568kcal
Protein
32.3g
Fat
44.6g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Beef brisket

1 tsp Coarse sea salt

1 tsp Coarse black pepper

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Smoked paprika

1.5 cups Shredded green cabbage

1 tbsp Apple cider vinegar

0 tbsp Extra virgin olive oil

1 tsp Yellow mustard

0.25 tsp Celery seed

PREPARATION

  • 1

    Preheat your smoker to 225°F using clean-burning oak or hickory wood.

  • 2

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

  • 3

    Pat the beef brisket dry with paper towels and apply the rub generously to all sides, pressing it firmly into the meat to ensure a good crust forms.

  • 4

    Place the brisket on the smoker grate and cook until the internal temperature reaches approximately 165°F.

  • 5

    Wrap the brisket tightly in un-waxed butcher paper or aluminum foil and return it to the smoker.

  • 6

    Continue cooking until the internal temperature reaches 203°F and a thermometer probe slides into the meat with no resistance.

  • 7

    Remove the brisket from the smoker and let it rest, still wrapped, for at least 30 to 60 minutes to allow the juices to redistribute.

  • 8

    While the meat rests, whisk together the olive oil, apple cider vinegar, mustard, and celery seed in a medium bowl.

  • 9

    Toss the shredded cabbage into the dressing until thoroughly coated.

  • 10

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