Now, this isn’t a smoking meat channel, but keto sure does partner well with grilling and smoking. If you watched my tallow rendering video, you had to have known that I’d be doing something with the brisket — and here it is: a low effort smoked flat. As basic as this particular approach is, the flavor is still fantastic.
I don’t have a printable recipe with macros for this one, as cooking time will vary based on the size of your brisket. Here is a summary of my recommendations, though:
– Before smoking, “notch” a corner of your brisket so that you can see which way the grain is running.
– Smoke your brisket at a temp between 225F and 250F until it reaches an internal temperature of 205F.
– Expect the cooking time to be between 1 hour and 1.25 hours per pound of brisket.
– Smoke with a strong flavored wood – hickory or mesquite are both good choices.
– I smoke with the fat cap facing up.
– Expect the cooking temp to stall somewhere between 150F and 180F. You can either wait it out, or wrap the brisket in foil to push it out of the plateau.
– I typically remove the brisket from the smoker at around 200F, wrap it in a towel (or foil, then a towel) and put it in a “cooler” for at least 30 minutes. You definitely want to let the brisket rest for this period and the “carry-over cooking” should bring the temp up to 205F.
– Slice the brisket perpendicular (or against) the grain of the meat for the most tender, fall apart slices.
Link to my keto-friendly BBQ rub: https://seriousketo.com/condiments/keto-bbq-rub/
Link to my keto-friendly BBQ sauce: https://seriousketo.com/condiments/keto-bbq-sauce/
Products used in this video:
Masterbuilt Smoker: https://amzn.to/2Jp6W7b
Thermometer: https://amzn.to/3bllyQL
Wood Chip Bundle: https://amzn.to/2QKnnyG
Serious Keto Amazon Store (where you can find the tools and ingredients I use): https://www.amazon.com/shop/seriousketo
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Original of the video here
BBQ Sause Recipes
BBQ Chicken Recipes
BBQ Pork Recipes
BBQ Beef Recipes
BBQ Turkey Recipes
Video Transcription
hey there it’s Steve from serious Quitoand in this video we are gonna smoke abrisket flat now some people get reallyhardcore when it comes to smoking meatsin terms of what they think is the onetrue way when it comes to techniquetemperature etc now I don’t get realhung up on thatI understand there’s lots of differentways to smoke a brisket this is just oneway and it’s really pretty lowmaintenance now I fully expect thatsomeone is gonna ask in the comments canI do this in an oven the answer is yesyou can slow cook a brisket in the ovenat 250 degrees it’s not gonna be smokyif any of you have done some sort ofsmoking in an oven and have a tip ortechnique that you can share please doso down in the comments but we’re gonnause a smoker so let’s get to making itwe have here a brisket flat that’s justa couple ounces shy of 8 pounds intothis we’re gonna apply some of my ketofriendly barbecue rub which I’ll link toright hereget this well coated on both sides gotto make sure we get these edges here todo that I just gonna Pat down on all thestuff that’s falling off and get ourends that’s looking pretty good off tothe smoker we go late March in Wisconsingotta love it so one of the things thatyou’re gonna want to do with yourbrisket because you want to cut itagainst the grain what I do is I willnotch out one of the corners before Ismoke it that way I know which way thegrain is going so this would be againstthe grain right here you want to smoke abrisket between 225 and 250 I’m settingit at 240 just kind of feels like I’msplitting the differencenow some people debate whether youshould do the fat camp up or down Ialways go up I figure the more moistnessand fat that kind of drips down throughmy meat the better in terms of wood I’mgoing with mesquite now I’m gonna letthis go for a couple of hours before Ieven bother putting a probe thermometerin a common occurence when cooking abrisket is the stall this is a pointwhere the temperature just quits goingup and can usually happen anywherebetween 150 and 180 degrees if you findthat your brisket installing the wayaround this is to wrap it in foil andthen return it to the smoker most peopleconsider 205 degrees Fahrenheit to bethe ideal temperature to cook a brisketto I typically take the brisket out ofthe smoker somewhere between 195 and 200wrap it a towel and put it in a coolerand let the carryover cook and bring itup to 205 right now we are at 198 whichis good enough for methen we’ll let it sit for about a halfan hour it’ll carve it up and let’scarve this up taste-test without anysauce okay first off this is so tender Imean you just pull it apart it’s sosmoky so goodlet’s search them up for the family ohso goodall right that’s like your over end yeahthis is really soft I love itbumper what do you think good eat somemore all right what do you think Coltonbrisket first time small what do youthink yay brisket so there you go justone of many possible ways to make abrisket who knows at some point in thissummer I may do another video anotherversion I may do some corned beefbrisket if you enjoyed this video hitthat thumbs up click that subscribebutton if you want to be notifiedwhenever I release a new video hit thatBell and if you’re interested insupporting serious keto and would likesome behind-the-scenes perks click thatjoin button no obligation just take alook at what we have to offer thanks forwatching
