Name: Slow-Smoked Texas Beef Brisket
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Beef brisket flat; 1 tsp Sea salt; 1 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 1 cup Green cabbage; 1 tbsp Apple cider vinegar; 1 tsp Honey; 0.5 tsp Mustard seed; 0.25 cup 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 a savory salt-and-pepper crust, served alongside a crisp vinegar-based cabbage slaw for a perfect balance of smoky and bright flavors.

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NUTRITION

Protein

39.3g

Fat

19.4g

Carbs

16.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Beef brisket flat

1 tsp Sea salt

1 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Onion powder

1 cup Green cabbage

1 tbsp Apple cider vinegar

1 tsp Honey

0.5 tsp Mustard seed

0.25 cup Pickles

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PREPARATION

1
Preheat your smoker to 225°F using oak or hickory wood for an authentic Texas profile.
2
Trim the beef brisket flat of excess surface fat, leaving about a quarter-inch layer to maintain moisture during the long cook.
3
In a small bowl, combine the sea salt, black pepper, garlic powder, and onion powder to create a dry rub.
4
Apply the rub generously to all sides of the brisket, pressing it firmly into the meat.
5
Place the brisket in 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 brisket and let it rest in a cooler or warm oven for at least 60 minutes to allow the juices to redistribute.
8
While the meat rests, thinly shred the cabbage and toss it with apple cider vinegar, honey, and mustard seeds.
9
Slice the brisket against the grain into thin strips and serve with the fresh slaw and pickles.