Directions: |
Directions:Remove brisket from fridge and allow to sit out for couple hours.
Preheat oven to 250
Remove from package and pat dry with paper towels
Score the fat cap with a sharp knife
Rub the brisket all over with salt and pepper (or whatever spices you are using)
You can sear the brisket if you prefer to sear ahead of baking.
Place brisket in pan and seal the pan with foil
Bake at 250 for 1 hour per pound
Remove brisket and drain off most of the fat into a large container (I drained about 2 cups from this 4lb brisket today). Keep the fat, it is tallow!
Place brisket under the broiler for 2-5 minutes (if you didn't sear it)
Remove, cover with foil and allow to rest while you prepare rest of meal.
Melt in your mouth brisket is the result! |
Personal
Notes: |
Personal
Notes: Make sure your brisket is completely defrosted on the day before the meal will be served. Depending on size, this could mean taking it out of the freezer 2 days before this day.
Use a dry spice rub of your choosing. You will need about 1/2 cup dry rub seasoning, again depending on the size of your brisket. I usually make my own because it’s way more economical and it’s so hard to find one without sugar. My last brisket was made using this dry rub recipe from Serious Keto, to which I added 2 tsp cumin powder, just because. You can also just sprinkle liberally all over with salt, pepper, garlic powder, celery salt, paprika, whatever your favorite spices are!
The day before the meal, rub the brisket all over with the seasoning mix, place in the roasting pan and leave in your fridge overnight.
Time your baking by working backwards from serving time . If your brisket is 7 lbs, you will need 8-9 hours. I like to take the brisket out of the fridge an hour before baking, then it needs to bake an hour per pound, then you need another hour to caramelize the sauce and carve.
If you want to plan ahead you can definitely stop here and freeze your fully cooked baked brisket! Allow it to cool down, cover the pan tightly with foil and freeze until the night before serving. Then carry on with the final cooking instructions.
Which brings me to needing a sugar free BBQ sauce for the final part of cooking the meat. I always use GH Hughes sauce but you can also make your own. If you can get a sugar free mesquite or hickory flavor, even better. You will be using this sauce in the last half hour of baking.
Note for Carnivore Recipe: If you are doing carnivore, you can rub the brisket with salt and pepper only. I used to pour broth over top but forgot to do it once and realize there was absolutely no need! Just cover and bake it for the required time! Skip the bbq sauce part. This is just as amazing!
When the brisket is fully done, slice the meat against the grain and enjoy!
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This recipe for beef - brisket is from