Name: Slow-Smoked Texas Brisket with BBQ Glaze
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz beef brisket; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 1 tbsp tomato paste; 1 tbsp apple cider vinegar; 1 tbsp coconut aminos; 1 tsp honey; 1 cup shredded cabbage; 1 tsp extra virgin olive oil; 1 tsp yellow mustard

Slow-Smoked Texas Brisket with BBQ Glaze

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 Brisket with BBQ Glaze

Beef brisket slow-smoked with a savory dry rub and finished with a tangy, honey-sweetened glaze for a melt-in-your-mouth texture.

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NUTRITION

Protein

40.2g

Fat

58.0g

Carbs

18.0g

SERVINGS

1 serving

INGREDIENTS

8 oz beef brisket

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tbsp tomato paste

1 tbsp apple cider vinegar

1 tbsp coconut aminos

1 tsp honey

1 cup shredded cabbage

1 tsp extra virgin olive oil

1 tsp yellow mustard

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PREPARATION

1
Rub the beef brisket evenly with sea salt, black pepper, garlic powder, and smoked paprika.
2
Preheat your smoker to 225°F and smoke the brisket until the internal temperature reaches 165°F.
3
In a small bowl, whisk together the tomato paste, apple cider vinegar, coconut aminos, honey, and mustard to create the BBQ glaze.
4
Brush the glaze onto the brisket, wrap it tightly in butcher paper, and return it to the smoker.
5
Continue smoking until the meat reaches an internal temperature of 203°F for a tender, pull-apart consistency.
6
Allow the brisket to rest for at least 30 minutes before slicing thin against the grain.
7
Toss the shredded cabbage with extra virgin olive oil to serve as a fresh, crunchy accompaniment.