Name: Slow-Smoked Texas Beef Brisket
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.75 oz Beef brisket; 1 tsp Coarse black pepper; 0.5 tsp Sea salt; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 2 tbsp Apple cider vinegar; 1.5 cup Green cabbage; 0.25 cup Carrots; 0.25 tsp Extra virgin olive oil; 1 tsp Dijon mustard

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

Tender beef brisket slow-smoked with a coarse pepper rub, paired with a crisp vinegar slaw for a punchy, refreshing contrast.

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NUTRITION

Protein

31.2g

Fat

42.6g

Carbs

14g

SERVINGS

1 serving

INGREDIENTS

5.75 oz Beef brisket

1 tsp Coarse black pepper

0.5 tsp Sea salt

0.25 tsp Garlic powder

0.25 tsp Onion powder

2 tbsp Apple cider vinegar

1.5 cup Green cabbage

0.25 cup Carrots

0.25 tsp Extra virgin olive oil

1 tsp Dijon mustard

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PREPARATION

1
Trim the brisket of excess fat, leaving a thin quarter-inch layer for moisture.
2
Combine the coarse black pepper, sea salt, garlic powder, and onion powder in a small bowl.
3
Rub the spice mixture generously over all sides of the beef, pressing it in to adhere.
4
Preheat your smoker to 225°F using high-quality oak or hickory wood chunks.
5
Place the brisket on the grates and smoke until the internal temperature reaches 165°F.
6
Spritz the meat with 1 tablespoon of apple cider vinegar to maintain a moist surface.
7
Wrap the brisket tightly in peach butcher paper and return to the smoker until it reaches 203°F.
8
Allow the meat to rest for at least 60 minutes to ensure the juices redistribute.
9
Whisk the remaining vinegar, olive oil, and mustard, then toss with cabbage and carrots.
10
Slice the brisket against the grain and serve immediately with the tangy slaw.