Keto Recipe: Texas-Style Lean Smoked Brisket

Cooking Information

• Prep Time: 1 hour
• Cook Time: 12-14 hours
• Rest Time: 2 hours
• Total Time: 15-17 hours
• Calories: 290 per serving
• Protein: 43g
• Fat: 15g
• Net Carbs: 0g
• Servings: 12-15
• Difficulty: Advanced

Ingredients

For the Brisket:

• 12-14 lb whole packer brisket, choice grade
• 1/4 cup kosher salt
• 1/4 cup coarse black pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder

For the Spritz:

• 1 cup beef bone broth
• 1/4 cup apple cider vinegar
• 1/4 cup Worcestershire sauce

Instructions

Preparation:

1. Trim fat cap to exactly 1/4 inch
2. Remove hard fat and silver skin
3. Mix salt and spices for rub
4. Apply rub generously, pressing into meat
5. Let sit at room temperature 1 hour

Smoker Setup:

1. Preheat smoker to 225°F
2. Add preferred wood chunks (oak/hickory)
3. Fill water pan
4. Place probe thermometer

Smoking Process:

1. Place brisket fat side up
2. Smoke until internal temp hits 165°F (about 6-8 hours)
3. Spritz every hour after first 4 hours
4. Wrap in butcher paper when bark forms
5. Continue until internal temp reaches 203°F
6. Check tenderness with probe

Resting:

1. Remove at target temp
2. Keep wrapped
3. Place in cooler for 2 hours
4. Slice against grain when ready

Pro Tips

• Choose a brisket with a flat that's equal thickness throughout
• Smoke at 225°F until internal temperature reaches 165°F
• Wrap in butcher paper, not foil, to maintain bark
• Let rest in a cooler for maximum moisture retention