One of the perks of joining our Keto 2.0 Plus Club will be access to things like our rubs from our My Perfect Spices line of rubs and seasonings which we will be bringing out soon. It will make this the best brisket you have ever eaten. I can almost guarantee that because when that seasoning combo comes out I will bring out the update to this Bricuit, which will be how I fixed it years ago. I just have to get a distributor for the seasonings and our line of sweeteners and flours which we are working on.

KETO 2.0 PLUS WORLD’S BEST SMOKED BRISKET

Brisket is the cut of meat from the chest of the cow. Brisket is a tough cut of meat because the muscles are used a lot as the cow walks. This is why brisket is always cooked slowly, to break down the muscle and fat for a tender result. When choosing a brisket, you’re going to want to go with the best quality you can afford, with plenty of marbling.

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Servings

Ingredients

OPTION 1
1 – 12 to 14 lb Brisket
Worcestershire Sauce Lea & Perrins is the only one I ever use, all others have fallen way short
1/4 cup Lakanto Brown Sugar
1/4 cup My Perfect Spices All Purpose Rub See Notes
OPTION 2:
1 – 12 to 14 lb Brisket
RUB:
1/4 cup Salt reduce if you don't like your meat salty (Optional if you use My Perfect Spices All Purpose Rub)
1/4 cup FRESH GROUND Black Pepper
1/4 cup Espresso or Coffee Grounds
2 tbsp Paprika
1/4 cup Lakanto Brown Sugar
2 tbsp Chipotle Powder
2 tbsp Onion Powder

Instructions

OPTION 1:
In a medium bowl, add all Option #1 rub ingredients and mix to combine.
Using gloves, squeeze a thin layer of mustard on the brisket and spread it throughout the surface. This will help the rub stick to the meat.
Season brisket liberally.
Repeat on the other side.
Wrap the brisket in plastic wrap and let the rub marinade the meat for at least an hour, overnight is ideal.
Preheat your smoker to 225 degrees F.
Smoke for 75 minutes per pound
OPTION 2:
In a medium bowl add al non Option #2 rub ingredients and combine
Season brisket liberally.
Repeat on the other side.
Wrap the brisket in plastic wrap and let the rub marinade the meat for at least an hour, overnight is ideal.
Preheat your smoker to 225 degrees F.
Smoke for 75 minutes per pound

Notes

Once you’ve taken out the brisket from the smoker, it is important to let it rest for 30-45 minutes. As the brisket slowly cools, the cells start to pull the juices back in. If you slice the brisket too soon, all the juices will pour out.

If you’re worried about the brisket cooling too quickly, you can keep it in a cooler (without the ice).

NUTRITION INFORMATION
Yield
16 Servings
Serving Size
2 Slices (4-6 oz)
Amount Per Serving
Calories 813
Total Fat 64g
Saturated Fat 0g
Trans Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrates 7g
Fiber 1g
Sugar 0g
Protein 48g

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