Name: Slow-Smoked Texas Beef Brisket
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Beef brisket; 1 tsp Coarse black pepper; 0.5 tsp Sea salt; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika; 1 cup Green cabbage; 1 tbsp Apple cider vinegar; 0.5 tsp Avocado oil; 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

Slow-smoked beef brisket rubbed with a savory pepper-garlic crust, served with a crisp apple cider vinegar slaw for a bright, tangy finish.

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NUTRITION

Protein

32.7g

Fat

23.1g

Carbs

12.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef brisket

1 tsp Coarse black pepper

0.5 tsp Sea salt

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1 cup Green cabbage

1 tbsp Apple cider vinegar

0.5 tsp Avocado oil

0.25 cup Red onion

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PREPARATION

1
Preheat your smoker to 225°F using oak or hickory wood for an authentic Texas flavor profile.
2
In a small bowl, combine the coarse black pepper, sea salt, garlic powder, and smoked paprika to create the dry rub.
3
Trim any excess hard fat from the brisket, then apply the dry rub generously to all sides of the meat.
4
Place the brisket in the smoker and cook until the internal temperature reaches 165°F, usually taking several hours.
5
Wrap the brisket tightly in butcher paper and return it to the smoker until the internal temperature reaches 203°F.
6
Remove the brisket from the smoker and let it rest in a cooler or warm oven for at least 30 minutes to allow the juices to redistribute.
7
While the meat rests, whisk together the apple cider vinegar and avocado oil, then toss with the shredded cabbage and sliced red onion.
8
Slice the rested brisket against the grain into thin strips and serve immediately with the fresh slaw.