YOUR SOLIN GENERATED RECIPE
Slow-Smoked Texas Beef Brisket
Slow-smoked beef brisket rubbed with cracked black pepper and sea salt, served with a crisp, tangy vinegar slaw that cuts through the rich meat.
INGREDIENTS
4 oz Beef brisket (flat cut)
1 tsp Coarse sea salt
1 tsp Coarse black pepper
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.5 tsp Smoked paprika
2 tbsp Apple cider vinegar
1.5 cup Shredded green cabbage
0.25 cup Shredded carrots
0.25 tbsp Extra virgin olive oil
1 tsp Yellow mustard
PREPARATION
Trim the beef brisket flat of excess fat, leaving a thin 1/4-inch layer to maintain moisture during the long smoke.
In a small bowl, whisk together the sea salt, black pepper, garlic powder, onion powder, and smoked paprika.
Apply the spice rub generously to all sides of the brisket, pressing the seasoning into the meat to create a crust.
Preheat your smoker or oven to 225°F using oak or hickory wood for an authentic smoky profile.
Place the brisket on the rack and smoke until the internal temperature reaches 165°F, spritzing with 1 tablespoon of apple cider vinegar every hour.
Wrap the brisket tightly in butcher paper or foil and return to the heat until it reaches an internal temperature of 203°F.
Remove the meat from the heat and let it rest for at least 30 minutes to allow the juices to redistribute.
Prepare the slaw by whisking the remaining apple cider vinegar, olive oil, and yellow mustard in a large mixing bowl.
Toss the shredded cabbage and carrots into the dressing until thoroughly coated and slightly softened.
Slice the brisket against the grain into thin strips and serve alongside the fresh vinegar slaw.