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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We are busy. We are overbooked. We are traveling. We are unmotivated. We are tired. We are agitated. We are unproductive. We are overweight. We are unhappy. We are why. I'm a pharmacist, I travel regionally for work and have been all of these things. What elevates me from these emotional ditches? Good health. My nearly 100 year-old Italian grandmother "Nana" said a long time ago: "If you don't have your health, you don't have nothing." Considering she still rakes leaves and gives me hell for, well, just about everything, I think she's pretty damn sharp and fit. On the other end of the spectrum: My dad died at 65 from a heart attack. He was a diabetic, a previous smoker, a recovered drug addict, a food addict, hypertensive, arthritic, immobile nearing amputation and, simply, wasn't living. For all intensive purposes, I'm fit and healthy. Armed with degrees in biology and pharmacy (read: loans) and these two family stories, you'd think staying on track is easy. Newsflash: it's not. Traveling / Working / Fathering / Mothering / fill-in-the-blanking are obstacles we all have to overcome. So, how do we do it? Suitcase Fitness was born from the hope that by sharing my small health and fitness victories while traveling, others may be inspired to find new ways to stay engaged with their health. My vision is that others will use this venue to share their "baggage" and small steps taken to overcome health challenges. I get by with a little help from my friends. - The Beetles The things that last, never happen overnight. - Slaves

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