Name: Slow-Smoked Texas Beef Brisket
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Beef brisket; 1 tsp Black pepper; 1 tsp Sea salt; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 1.5 cups Green cabbage; 1 tbsp Apple cider vinegar; 1 tsp Extra virgin olive oil; 0.25 tsp Celery seed

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 rubbed with aromatic spices and served with a zesty, crisp vinegar slaw for a punch of brightness.

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NUTRITION

Protein

31.9g

Fat

44.8g

Carbs

9.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef brisket

1 tsp Black pepper

1 tsp Sea salt

0.5 tsp Garlic powder

0.5 tsp Onion powder

1.5 cups Green cabbage

1 tbsp Apple cider vinegar

1 tsp Extra virgin olive oil

0.25 tsp Celery seed

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PREPARATION

1
Preheat your smoker to 225°F using a clean-burning hardwood like oak or hickory.
2
Trim the beef brisket to remove excess hard fat, leaving about a quarter-inch cap to keep the meat moist.
3
In a small bowl, whisk together the sea salt, black pepper, garlic powder, and onion powder.
4
Apply the dry rub generously to all sides of the brisket, pressing it firmly into the meat to form a crust.
5
Place the brisket in the smoker and cook until the internal temperature reaches 165°F and a dark bark has formed.
6
Wrap the brisket tightly in peach butcher paper and return to the smoker until the internal temperature reaches 203°F.
7
Remove the meat from the smoker and allow it to rest for at least 30 minutes before slicing against the grain.
8
While the meat rests, whisk the apple cider vinegar, olive oil, and celery seed together and toss with the shredded cabbage.