Oven Brisket
{Low Carb, Ketogenic, THM:S, Sugar Free}
Smoked brisket is seen as the gold standard, but for those that do not have a smoker, slow cooking an oven brisket is a convenient and delicious way to prepare it. Use my spice rub or create your own – either way this oven brisket will come out tender and delicious.
I'm from St. Louis, and while my locale may not seem like a destination for BBQ, we actually have a thriving, delicious, award-winning barbecue around here.
St. Louis barbecue is different from Texas or Memphis Barbecue, but I think our spin on it is amazing.
I've been asking for a smoker for a couple of years now, but we haven't quite pulled the trigger on one yet. I'm still holding out hope, but in the meantime I'm not going to keep getting my brisket fix at restaurants.
So I decided to figure out how to make Oven Brisket.
Notes on preparing Oven Brisket:
The Rub: first, the rub matters. Whether you have a recipe of your own, have picked up a paleo/keto friendly rub, or use my recipe, the way you apply and let the rub soak in matters.
You'll first mix it up, rub it into the brisket, then let it rest before cooking. This ensures that the rub stays with the brisket and penetrates it as much as possible.
Temperature: Really, making an Oven Brisket boils down to cooking it low and slow until it reaches certain temperature benchmarks.
So if you don't have one, invest in a meat thermometer.
I got mine super cheap from IKEA and it works great, or you can invest in a nicer, bluetooth device {I want one SO bad}
The Brisket: If you can, I always recommend purchasing a brisket in the 12-14 pound range, with the top fat cap. Avoid the “flat” cut. It is more expensive per pound, and since it is missing a lot of the fat found in the cap, it will dry out easier.
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At 12-14 pounds, a brisket this size will sit on a large roasting pan. If it's a bit too big, you can shoehorn it in, and the brisket will shrink during cooking.
What To Serve Oven Brisket with:
Keto Baked Cauliflower Mac ‘n Cheese
Keto Coleslaw
Keto Tater Tot Casserole
Keto Broccoli Salad
Blackberry Bliss Bars
Ingredients for Oven Brisket
Sea Salt
Black Pepper
Paprika
Chili Powder
Dried Garlic
Dried Mustard
Tbsp. Onion Powder
12-14 pound Brisket {with fat cap}
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Oven Brisket
Smoked brisket is seen as the gold standard, but for those that do not have a smoker, slow cooking an oven brisket is a convenient and delicious way to prepare it. Use my spice rub or create your own - either way this oven brisket will come out tender and delicious.
Ingredients
- 2 Tbsp. Sea Salt
- 1 tsp. Black Pepper
- 1 Tbsp. Paprika
- 1 Tbsp. Chili Powder
- 1 Tbsp. Dried Garlic
- 1 Tbsp. Dried Mustard
- 1 Tbsp. Onion Powder
- 12-14 pound Brisket {with fat cap}
Instructions
- Make your dry rub with the dry ingredients listed above.
- Take the brisket out of the package and blot it dry with paper towels.
- Spread the top of the brisket with half of the dry rub. Massage the dry rub into the meat, then flip and repeat on the bottom. Rub the sides with the excess rub from your fingers.
- Wrap the brisket in foil and let it rest in the refrigerator overnight or up to 12 hours.
- After rest, but before cooking, take the brisket out of the refrigerator to warm up to room temperature.
- Preheat your oven to 300. Line a large roasting pan with enough foil to wrap the brisket once it's on the rack, then place the roasting rack over the foil.
- Place more foil over the rack, if desired, then situate the brisket in the pan, fat cap up, and loosely close the foil around it.
- Place the brisket in the oven and cook until the internal temperature reaches 185 {or about 15 minutes per pound}
- Open up the foil and bake for an additional 45 minutes, or until the internal temperature reaches 200-205.
- Remove the brisket from the oven, loosely close the foil around it, and let it rest for 30 minutes,
- After rest, slice again the grain, and serve with keto BBQ sauce, keto coleslaw, and keto broccoli salad!
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 770Total Fat: 49gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 280mgSodium: 718mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 0gProtein: 76g
xoxo,
Gretchen
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