Tender BBQ Beef Brisket Delight

I legit can’t wait to spill all the deets on this insanely amazing tender beef brisket recipe.

I have been low-key obsessing over! Like, seriously-my kitchen has literally become BBQ heaven, and I am not mad about it one bit.

You know those moments when you bite into something so perfect it makes your eyes roll back?

That’s exactly what we’re creating here! And get this – it’s actually healthy too! I mean, how often does THAT happen with BBQ?

So picture this: I’m standing in my kitchen, surrounded by these incredible smoky aromas, and my mouth is literally watering as this gorgeous piece of meat is doing its thing.

The whole house smells divine, and I’m just like, “Is this real life?”

Here’s the crazy part – Beef brisket totally works with keto and low-carb diets!

Like, who knew being healthy could taste THIS good? I’m seriously doing a happy dance just thinking about it.

What You’ll Need:

Here’s your list of essentials to whip up this tasty brisket:

• Brisket: A 4-5 lb beef brisket with a good layer of fat cap.
• Dry Rub Ingredients:
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp chili powder
  • 1 tbsp ground black pepper
  • 2 tsp sea salt
  • 1 tsp cayenne pepper (optional, for a spicy kick)
  • 2 tbsp brown erythritol (for a keto-friendly sweet touch)
• BBQ Sauce (Optional): A sugar-free BBQ sauce for basting.
• Cooking Essentials:
  • Meat thermometer
  • Aluminum foil or butcher paper
  • A smoker, grill, or oven

Why You’ll Love This Recipe:

1. Mouthwatering Flavor: The smoky, spiced crust pairs beautifully with the tender, juicy meat.
2. Nutritious and Filling: High in protein and perfect for low-carb and keto diets.
3. Meal Prep Magic: Make it ahead and enjoy it all week long in salads, wraps, or as a standalone dish.
4. Customizable: Adjust the spice level and sweetness to suit your taste.

Let’s face it-a well-cared-for brisket is a little magical. It’s the ultimate comfort food that is actually healthy. Who says you can’t have it all?

Step-by-Step Instructions

1. Prepare the Brisket

Trim your brisket, leaving about ¼ inch of fat to keep the meat juicy. Pat it dry with paper towels to help the rub stick. Trust me, this step is worth the effort-it’s like giving your brisket a spa day!

2. Make the Dry Rub

In a bowl, mix together all the dry rub ingredients. Slather the rub all over the brisket, making sure every nook and cranny is covered in that sweet, sweet spice.

Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, or overnight. Consider this as marinating on steroids—this is where the magic happens.

3. Preheat and Prep

• Smoker/Grill: Preheat to 225°F. Add wood chips (hickory or mesquite are great choices for that BBQ flavor).
• Oven: Preheat to 250°F and prepare a baking sheet with a wire rack.

Low and slow is the name of the game here. We’re not in a rush—good things take time.

4. Low and Slow Cooking

Place the brisket fat-side up on the smoker, grill, or rack. Cook for about 1 to 1.5 hours per pound, maintaining the temperature at 225-250°F. You’re aiming for an internal temperature of 165°F.

You’ll know it’s working when the smell has everyone wandering into the kitchen asking, “Is it ready yet?” Spoiler: It’s not. But it’s going to be worth the wait.

5. Wrap It Up

Once the brisket hits 165°F, wrap it tightly in aluminum foil or butcher paper. This traps the moisture inside and helps to break down connective tissue. Return it to the heat source. It’s like tucking it in for a cozy nap.

6. Finish Cooking

Continue cooking until the internal temperature reaches 200-205°F. This is the sweet spot for tender, pull-apart brisket.

7. Rest and Slice

Remove the brisket from the heat and let it rest for 30 minutes. This allows the juices to redistribute. Slice against the grain for the best texture. You’ve officially reached brisket heaven—congratulations!

Storage Tips & Meal Prep Ideas

• Refrigeration: Store slices in an airtight container for up to 5 days.
• Freezing: Wrap individual portions in plastic wrap and store in a freezer-safe bag for up to 3 months.
• Meal Ideas:
  • Serve over cauliflower rice with roasted veggies for a low-carb meal.
  • Chop and toss into a hearty salad for a keto-friendly lunch.
  • Use in lettuce wraps or as the filling in keto tortillas.

Seriously, beef brisket leftovers are the gift that keeps on giving. You’ll find yourself looking forward to meals all week long.

Nutritional Information (Per Serving):

• Calories: 350
• Protein: 33g
• Fat: 29g
• Net Carbs: 0g
• Fiber: 0g

FAQ

Q: Can I make this without a smoker?
A: Absolutely! Use your oven and add a small tray of water on the bottom rack to mimic the smoker’s moist environment.

Q: What’s the best cut for this recipe?
A: A whole packer brisket (with both the point and flat sections) works best for a juicy and tender result.

Q: Is sugar-free BBQ sauce necessary?
A: It’s optional but adds an extra layer of flavor. Ensure it’s keto-friendly to keep it low-carb.

Q: Can I cook this faster?
A: You can increase the temperature slightly, but the best brisket is cooked low and slow for maximum tenderness.

Midnight Brisket Cravings

Random confession time: I may or may not have eaten it straight from the container at midnight. No regrets! Because let’s be real – is there such a thing as too much BBQ beef brisket? (Spoiler alert: nope!)

BTW, if you’re vibing with this recipe, you absolutely HAVE to try my Beef Stroganoff with Egg Noodles recipe too.

It’s another simple game-changer recipe that’ll keep your low carb or keto goals in check.

Trust me, whether you’re cooking for a fancy dinner party or just treating yourself on a random weeknight (because YOU DESERVE IT!), this recipe is going to be your new BFF.

The slow-cooking process might test your patience, but OMG, it’s SO worth the wait!

Yield: 8 Servings

BBQ Beef Brisket

Print

Indulge in the rich, smoky taste of our Tender BBQ Beef Brisket.

Perfectly suited for keto and low-carb diets, this mouthwatering brisket is slow-cooked to achieve the ultimate tenderness and flavor.

Enjoy a delicious BBQ meal without compromising your dietary goals.

It’s the best of both worlds.

Prep Time 30 minutes

Cook Time 10 hours

Additional Time 1 day

Total Time 1 day 10 hours 30 minutes

Ingredients

• Brisket: A 4-5 lb beef brisket with a good layer of fat cap.
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp chili powder
• 1 tbsp ground black pepper
• 2 tsp sea salt
• 1 tsp cayenne pepper (optional)
• 2 tbsp brown erythritol (optional)
• Sugar-free BBQ Sauce for basting (optional)

Instructions

Prepare the Brisket

1. Trim your brisket, leaving about ¼ inch of fat to keep the meat juicy.
2. Pat it dry with paper towels to help the rub stick. Trust me, this step is worth the effort-it's like giving your brisket a spa day!

Make the Dry Rub

1. In a bowl, mix together all the dry rub ingredients.
2. Slather the rub all over the brisket, making sure every nook and cranny is covered in that sweet, sweet spice.
3. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, or overnight. Consider this as marinating on steroids—this is where the magic happens.

Preheat and Prep

1. Smoker/Grill: Preheat to 225°F. Add wood chips (hickory or mesquite are great choices for that BBQ flavor).
2. Oven: Preheat to 250°F and prepare a baking sheet with a wire rack. Low and slow is the name of the game here. We’re not in a rush—good things take time.

Low and Slow Cooking

1. Place the brisket fat-side up on the smoker, grill, or rack.
2. Cook for about 1 to 1.5 hours per pound, maintaining the temperature at 225-250°F.
3. You’re aiming for an internal temperature of 165°F. You’ll know it’s working when the smell has everyone wandering into the kitchen asking, “Is it ready yet?” Spoiler: It’s not. But it’s going to be worth the wait.

Wrap It Up

1. Once the brisket hits 165°F, wrap it tightly in aluminum foil or butcher paper. This traps the moisture inside and helps to break down connective tissue.
2. Return it to the heat source. It's like tucking it in for a cozy nap.

Finish Cooking

1. Continue cooking until the internal temperature reaches 200-205°F. This is the sweet spot for tender, pull-apart brisket.

Rest and Slice

1. Remove the brisket from the heat and let it rest for 30 minutes. This allows the juices to redistribute.
2. Slice against the grain for the best texture. You’ve officially reached brisket heaven—congratulations!

Notes

Prep Time:
20-30 minutes (for trimming, seasoning the brisket and making the dry rub)

Cooking Time:
8-10 hours (for cooking the brisket low and slow, depending on the size and weight of your brisket)

Additional Time:
4-24 hours (for refrigerating the brisket with the dry rub to maximize flavor)
30 minutes (for resting the brisket before slicing)

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 330Total Fat: 29gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 120mgSodium: 120mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 33g

This data was provided and calculated by Nutritionix