NUTRITION

SERVINGS

INGREDIENTS

6 oz Beef brisket flat

0.5 tsp Sea salt

0.5 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

1 tbsp Tomato paste

0.5 tsp Maple syrup

1 tsp Apple cider vinegar

0.5 tsp Dijon mustard

1 cup Broccoli florets

0.25 cup Sweet potato cubes

0.25 tsp Olive oil

PREPARATION

• 1

  Preheat your smoker or oven to 225 degrees Fahrenheit.

• 2

  In a small bowl, combine the sea salt, black pepper, garlic powder, onion powder, and smoked paprika to create the dry rub.

• 3

  Apply the spice rub evenly over all sides of the beef brisket flat, pressing it into the meat to ensure it adheres.

• 4

  Place the brisket in the smoker or on a wire rack set over a baking sheet and cook until the internal temperature reaches 190 degrees Fahrenheit.

• 5

  While the meat cooks, whisk together the tomato paste, maple syrup, apple cider vinegar, and Dijon mustard in a small saucepan over low heat to create the glaze.

• 6

  Brush the BBQ glaze over the brisket during the final thirty minutes of the cooking process.

• 7

  Toss the sweet potato cubes with olive oil and roast at 400 degrees Fahrenheit for twenty minutes until tender and slightly caramelized.

• 8

  Steam the broccoli florets for five minutes until they are bright green and tender-crisp.

• 9

  Remove the brisket from the heat and let it rest for fifteen minutes before slicing thinly against the grain to serve with the roasted potatoes and steamed broccoli.