Name: Slow-Smoked Texas Beef Brisket
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz beef brisket; 1 tsp sea salt; 1 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 cup shredded cabbage; 1 tbsp apple cider vinegar; 0.25 cup red onion

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

Beef brisket rubbed with a savory salt and pepper blend then slow-smoked until the bark is crusty and the meat is incredibly tender.

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NUTRITION

Protein

35.4g

Fat

36.6g

Carbs

12.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz beef brisket

1 tsp sea salt

1 tsp black pepper

0.5 tsp garlic powder

0.5 tsp onion powder

1 cup shredded cabbage

1 tbsp apple cider vinegar

0.25 cup red onion

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PREPARATION

1
Preheat your smoker to 225°F using clean-burning oak or hickory wood for authentic Texas flavor.
2
Trim the beef brisket of excess hard fat, leaving about a quarter-inch of the fat cap to keep the meat moist during the long cook.
3
In a small bowl, combine the sea salt, black pepper, garlic powder, and onion powder to create a dry rub.
4
Apply the rub generously to all sides of the brisket, pressing it firmly into the meat to ensure it adheres.
5
Place the brisket in the smoker and cook until the internal temperature reaches 165°F and a dark, mahogany bark has formed.
6
Wrap the brisket tightly in peach butcher paper and return it to the smoker until the internal temperature reaches 203°F.
7
Remove the brisket and allow it to rest in an insulated cooler for at least 1 hour to let the juices redistribute.
8
While the meat rests, toss the shredded cabbage and sliced red onion with apple cider vinegar and a pinch of salt for a bright, tangy side.
9
Slice the brisket against the grain into thin strips and serve alongside the vinegar slaw.