Name: Slow-Smoked Texas Beef Brisket
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz beef brisket flat; 1 tsp sea salt; 1 tsp coarse black pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 cup shredded green cabbage; 1 tbsp apple cider vinegar; 1 tsp yellow mustard; 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 a savory salt and pepper crust, served with a tangy, crisp vinegar slaw for a bright finish.

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NUTRITION

Protein

42.4g

Fat

16.5g

Carbs

8.8g

SERVINGS

1 serving

INGREDIENTS

7 oz beef brisket flat

1 tsp sea salt

1 tsp coarse black pepper

0.5 tsp garlic powder

0.5 tsp onion powder

1 cup shredded green cabbage

1 tbsp apple cider vinegar

1 tsp yellow mustard

0.25 tsp celery seed

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PREPARATION

1
Preheat your smoker to 225°F using oak wood for an authentic Texas flavor profile.
2
Trim the beef brisket flat to remove thick fat caps, leaving about a quarter-inch layer for moisture.
3
In a small bowl, combine the sea salt, coarse black pepper, garlic powder, and onion powder.
4
Apply the dry rub generously to all sides of the beef, pressing it firmly into the meat to ensure it adheres.
5
Place the brisket on the smoker grates and cook until the internal temperature reaches 165°F.
6
Wrap the meat tightly in peach butcher paper and return it to the smoker until the internal temperature reaches 203°F.
7
Remove the brisket from the smoker and allow it to rest for at least 45 minutes before slicing against the grain.
8
Whisk the apple cider vinegar, mustard, and celery seed together in a bowl, then toss with the shredded cabbage to serve.