NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef brisket

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Chipotle powder

0.5 tsp Sea salt

0.5 tsp Black pepper

1 tbsp Tomato paste

1.5 tsp Maple syrup

1 tbsp Apple cider vinegar

1 whole Sprouted grain bun

1 cup Shredded green cabbage

1 tsp Apple cider vinegar

0.5 tsp Yellow mustard

1 tbsp Water

PREPARATION

• 1

  Preheat your smoker to 225°F using a clean-burning hardwood like oak or hickory.

• 2

  Trim the excess fat cap from the beef brisket to about one-quarter inch thickness and pat the meat dry.

• 3

  In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, chipotle powder, sea salt, and black pepper.

• 4

  Apply the spice rub generously to all sides of the brisket, pressing it into the meat to ensure it adheres.

• 5

  Place the brisket on the smoker and cook until the internal temperature reaches 165°F and a dark bark has formed.

• 6

  Wrap the brisket tightly in butcher paper and return it to the smoker until the internal temperature reaches 203°F.

• 7

  Remove the meat from the smoker and let it rest in a cooler or room temperature for at least 45 minutes to retain juices.

• 8

  While the meat rests, simmer the tomato paste, maple syrup, one tablespoon of apple cider vinegar, and water in a pan until thickened.

• 9

  Chop the rested brisket into bite-sized pieces and toss with the warm sweet and smoky sauce.

• 10

  Combine the shredded cabbage with the remaining vinegar and yellow mustard to create a bright, crunchy slaw.

• 11

  Lightly toast the sprouted grain bun and pile the chopped brisket high, finishing with a scoop of slaw.