Name: Slow-Smoked Texas Beef Brisket
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.25 oz Beef brisket; 1 tsp Coarse black pepper; 1 tsp Sea salt; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 1 cup Green beans; 0.25 tbsp Extra virgin olive oil; 0.25 tsp Smoked paprika

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

YOUR SOLIN GENERATED RECIPE

Slow-Smoked Texas Beef Brisket

Slow-smoked beef brisket seasoned with a savory black pepper rub, yielding tender slices with a deep, woody aroma and a melt-in-your-mouth texture.

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NUTRITION

Protein

31.5g

Fat

45.3g

Carbs

11.2g

SERVINGS

1 serving

INGREDIENTS

6.25 oz Beef brisket

1 tsp Coarse black pepper

1 tsp Sea salt

0.5 tsp Garlic powder

0.5 tsp Onion powder

1 cup Green beans

0.25 tbsp Extra virgin olive oil

0.25 tsp Smoked paprika

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PREPARATION

1
Preheat your smoker to 225°F (107°C) using oak or hickory wood to ensure a clean, consistent smoke profile.
2
Pat the beef brisket flat dry with paper towels and combine the coarse black pepper, sea salt, garlic powder, and onion powder in a small bowl.
3
Apply the dry rub generously to all sides of the meat, pressing the spices firmly into the surface to develop a beautiful crust.
4
Place the brisket on the smoker grate and cook until the internal temperature reaches 165°F (74°C), then wrap tightly in pink butcher paper.
5
Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 203°F (95°C) and the meat feels like soft butter when probed.
6
Remove the brisket from the heat and allow it to rest in an insulated cooler for at least 30 minutes to redistribute the juices.
7
While the meat rests, toss the green beans with olive oil and smoked paprika, then roast at 400°F (204°C) for 12 minutes until tender and slightly charred.