NUTRITION

SERVINGS

INGREDIENTS

7 oz Beef brisket flat

0.5 tsp Sea salt

0.5 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Onion powder

1.5 cup Green cabbage

1 tsp Extra virgin olive oil

1 tbsp Apple cider vinegar

0.25 tsp Smoked paprika

PREPARATION

• 1

  Preheat your smoker to 225°F using high-quality wood like oak or hickory.

• 2

  Trim the beef brisket flat of any excess hard fat, leaving about a quarter-inch of the fat cap for moisture.

• 3

  In a small bowl, whisk together the sea salt, black pepper, garlic powder, and onion powder.

• 4

  Apply the spice rub generously to all sides of the brisket, pressing it firmly into the meat.

• 5

  Place the brisket in the smoker and cook until the internal temperature reaches 165°F, which typically takes 4 to 5 hours.

• 6

  Wrap the brisket tightly in butcher paper or foil and return it to the smoker until the internal temperature reaches 203°F.

• 7

  Remove the brisket from the heat and let it rest for at least 30 minutes to allow the juices to redistribute.

• 8

  While the meat rests, heat the olive oil in a large skillet over medium heat and add the shredded cabbage, vinegar, and smoked paprika.

• 9

  Sauté the cabbage for 5-7 minutes until tender but still slightly crisp.

• 10

  Slice the brisket against the grain into thin strips and serve alongside the warm cabbage.