NUTRITION

SERVINGS

INGREDIENTS

7 oz Beef brisket

1 tsp Coarse black pepper

0.5 tsp Sea salt

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

1 tbsp Tomato paste

2 tbsp Apple cider vinegar

1 tsp Pure maple syrup

0.25 tsp Liquid smoke

1 cup Shredded cabbage

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 275°F or prepare your smoker for indirect heat.

• 2

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

• 3

  Rub the spice mixture evenly over all sides of the beef brisket, pressing it into the meat to ensure it adheres.

• 4

  Wrap the brisket tightly in parchment paper followed by a layer of aluminum foil, then place it on a baking sheet and roast for 3 to 4 hours until tender.

• 5

  While the meat cooks, whisk together the tomato paste, one tablespoon of the apple cider vinegar, maple syrup, and liquid smoke in a small bowl to make the glaze.

• 6

  Remove the brisket from the oven, carefully unwrap the foil and parchment, and brush the glaze generously over the top of the meat.

• 7

  Place the brisket back in the oven under the broiler for 3 to 5 minutes until the glaze is bubbling and slightly caramelized.

• 8

  In a medium bowl, toss the shredded cabbage with the remaining tablespoon of apple cider vinegar and the extra virgin olive oil.

• 9

  Allow the brisket to rest for 10 minutes before slicing thinly against the grain and serving with the crisp vinegar slaw.