Name: Slow-Smoked Texas Beef Brisket
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Beef brisket; 1 tsp Coarse black pepper; 0.5 tsp Sea salt; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.5 cup Sweet potato; 0.25 tsp Olive oil; 1 cup Green cabbage; 0.25 cup Carrots; 1 tbsp Apple cider vinegar; 0.5 tsp Dijon mustard

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

Tender beef brisket slow-smoked with a peppery crust, served alongside a crisp vinegar slaw and roasted sweet potatoes for a balanced Texas-style feast.

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NUTRITION

Protein

40.7g

Fat

26.0g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef brisket

1 tsp Coarse black pepper

0.5 tsp Sea salt

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.5 cup Sweet potato

0.25 tsp Olive oil

1 cup Green cabbage

0.25 cup Carrots

1 tbsp Apple cider vinegar

0.5 tsp Dijon mustard

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PREPARATION

1
Trim the beef brisket of excess fat and pat dry with paper towels.
2
Combine the coarse black pepper, sea salt, garlic powder, and onion powder in a small bowl, then rub the mixture evenly over all sides of the brisket.
3
Preheat your smoker to 225°F using oak or hickory wood. Place the brisket on the grates and smoke until the internal temperature reaches 165°F.
4
Wrap the brisket tightly in butcher paper and return to the smoker until the internal temperature reaches 203°F and the meat is probe-tender.
5
Remove the brisket and let it rest for at least 1 hour before slicing against the grain into thin strips.
6
While the meat rests, toss cubed sweet potatoes with olive oil and roast at 400°F for 20 minutes, then whisk the vinegar and mustard together to toss with the shredded cabbage and carrots.