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 flat; 1 tsp coarse black pepper; 0.5 tsp sea salt; 0.5 tsp garlic powder; 1 cup green cabbage; 0.25 cup carrots; 0.5 tbsp extra virgin olive oil; 2 tbsp apple cider vinegar

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 peppery spice blend, served alongside a crisp and tangy vinegar-based coleslaw for a refreshing crunch.

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NUTRITION

Protein

52.8g

Fat

28.2g

Carbs

10.9g

SERVINGS

1 serving

INGREDIENTS

6 oz beef brisket flat

1 tsp coarse black pepper

0.5 tsp sea salt

0.5 tsp garlic powder

1 cup green cabbage

0.25 cup carrots

0.5 tbsp extra virgin olive oil

2 tbsp apple cider vinegar

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PREPARATION

1
In a small bowl, combine the coarse black pepper, sea salt, and garlic powder to create the dry rub.
2
Apply the dry rub generously to all sides of the beef brisket flat, pressing it into the meat to ensure it adheres.
3
Preheat your smoker to 225°F using oak or hickory wood and place the brisket inside.
4
Smoke the brisket until the internal temperature reaches 165°F, then spritz with half of the apple cider vinegar.
5
Wrap the brisket in butcher paper and return it to the smoker until the internal temperature reaches 203°F.
6
Remove the brisket and let it rest for at least 45 minutes to allow the juices to redistribute.
7
While the meat rests, whisk the olive oil and the remaining apple cider vinegar together, then toss with the shredded cabbage and carrots.
8
Slice the brisket against the grain into thin strips and serve immediately with the fresh coleslaw.