Brisket is Bomb. Low carb/paleoish recipe included!

Brisket is awesome. If you’re  not down with it, you’re  probably also not down w sunshine, freedom or dunkaroos. Stop reading now 🙂

This is a paleo-ish recipe using a rub from Emeril. I used a brown sugar blend that uses a sugar alternative and thus has half the sugar.  As for a brisket, I’m  not terribly picky as my local grocer is average at best. I’ve used a cut of brisket intended for corned beef and have always had good results.

Brisket ready for wrapping and marinating
Brisket ready for wrapping and marinating 

As for time and temp: 250 degrees and 1.5hr per pound of meat.  This guy was just under 3 lbs and I did 4.5 hrs.  An internal temp should be 185-195 if you like to be sure.

As for a rub, see below. Ensure you pat the meat dry before applying the rub. If you’ve  got the time, wrap in plastic and marinate for 6 hrs. It’s not the end of the world if you don’t have time to marinate it, but it will certainly come better.

  • 2 tablespoons dark brown sugar (Used Truvia brown sugar blend)
  • 2 tablespoons chili powder
  • 2 tablespoons paprika (I didn’t have it)
  • 2 tablespoons salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder (I didn’t have it)
  • 1 tablespoon black pepper
  • 1 tablespoon cayenne
  • 2 teaspoons dry mustard (I didn’t have it)
  • 2 teaspoons ground cumin

I simply put the brisket in a large pan and cover w aluminum foil.  You need a braising liquid.  I used coffee that I had sitting around from the morning.  It basically just needs to come up halfway on the meat.

Don’t do this:

Fail.  If you do it this way, none of the braising liquid stays in.  Doh.  Just cover the whole thing tightly.
Fail. If you do it this way, none of the braising liquid stays in. Doh. Just cover the whole thing tightly.

I don’t know what the fuck I was thinking with that move.

Here’s the final product:

Boomtown.
Boomtown.

 

 

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