Name: Slow-Smoked Texas Beef Brisket
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz beef brisket; 1 tsp black pepper; 1 tsp sea salt; 0.5 tsp garlic powder; 1 cup cabbage; 0.25 cup carrots; 1 tbsp apple cider vinegar; 0.5 tsp extra virgin olive oil; 0.25 tsp celery seed; 2 slices dill pickles

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 cracked black pepper and sea salt, served with a crisp, tangy vinegar slaw for a bright and smoky Texas-style experience.

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NUTRITION

Protein

32.1g

Fat

38.8g

Carbs

11.8g

SERVINGS

1 serving

INGREDIENTS

6 oz beef brisket

1 tsp black pepper

1 tsp sea salt

0.5 tsp garlic powder

1 cup cabbage

0.25 cup carrots

1 tbsp apple cider vinegar

0.5 tsp extra virgin olive oil

0.25 tsp celery seed

2 slices dill pickles

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PREPARATION

1
Trim excess fat from the beef brisket and rub all sides thoroughly with sea salt, black pepper, and garlic powder.
2
Preheat your smoker to 225°F using oak wood and smoke the brisket until the internal temperature reaches 165°F.
3
Wrap the brisket tightly in peach butcher paper and return to the smoker until the internal temperature hits 203°F.
4
Allow the meat to rest in a cooler or warm oven for at least 60 minutes to ensure the juices redistribute.
5
In a small bowl, whisk the apple cider vinegar, extra virgin olive oil, and celery seed until well combined.
6
Toss the shredded cabbage and carrots with the dressing and serve alongside the thinly sliced brisket and pickles.