📝 About This Recipe
This low-carb masterpiece transforms a humble cut of beef into a melt-in-your-mouth delicacy through the magic of low-and-slow heat. Our signature dry rub features earthy espresso powder and smoked paprika, creating a 'bark' so rich and savory you won't believe it's keto-friendly. Perfect for Sunday family dinners or meal prep, this brisket delivers deep, pit-master quality flavors right from your home oven.
🥗 Ingredients
The Beef
- 5-6 pounds Beef Brisket (packer cut with a 1/4 inch fat cap intact)
- 2 tablespoons Yellow Mustard (used as a binder, will not affect final flavor)
The Signature Keto Dry Rub
- 3 tablespoons Kosher Salt (coarse grain is best)
- 2 tablespoons Coarse Black Pepper (16-mesh 'butcher's grind' preferred)
- 2 tablespoons Smoked Paprika (provides a deep red color and smoky aroma)
- 1 tablespoon Instant Espresso Powder (adds depth and enhances the beefy flavor)
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Chili Powder (use Ancho for mild or Chipotle for extra heat)
- 1/2 teaspoon Ground Cumin
- 1 teaspoon Dried Thyme (crushed between palms)
For the Roasting Pan
- 1 cup Beef Bone Broth (unsalted or low-sodium)
- 2 tablespoons Apple Cider Vinegar (helps tenderize the muscle fibers)
👨🍳 Instructions
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1
Remove the brisket from the refrigerator 45-60 minutes before cooking to take the chill off, ensuring more even roasting.
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2
In a small mixing bowl, combine the kosher salt, black pepper, smoked paprika, espresso powder, garlic powder, onion powder, chili powder, cumin, and dried thyme. Mix thoroughly until the color is uniform.
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3
Pat the brisket completely dry with paper towels. Trim any excess fat thicker than 1/4 inch, but leave the main fat cap to baste the meat as it cooks.
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4
Lightly coat the entire surface of the brisket with yellow mustard. This acts as a binder for the spices and will dissolve during the long cook.
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5
Generously apply the dry rub to all sides of the meat, pressing it firmly with your hands to ensure it adheres. Do not be afraid to use all of the seasoning.
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6
Preheat your oven to 275°F (135°C). Position the oven rack in the lower-middle position.
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7
Place the brisket in a large, heavy roasting pan or Dutch oven, fat-side up. Pour the beef broth and apple cider vinegar into the bottom of the pan, being careful not to wash the rub off the meat.
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8
Cover the pan tightly with a heavy lid or two layers of heavy-duty aluminum foil. It is vital that no steam escapes.
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9
Roast for approximately 1 hour and 15 minutes per pound. For a 5lb brisket, check it at the 6-hour mark.
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10
Check for 'probe tenderness' by inserting a skewer or thermometer into the thickest part of the flat. It should slide in like room-temperature butter. The internal temperature should be between 200°F and 205°F.
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11
Once tender, remove the cover and turn the oven up to 425°F (220°C) for 10-15 minutes to crisp up the 'bark' on top.
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12
Remove the brisket from the oven and transfer to a cutting board. Tent loosely with foil and let it rest for at least 30-45 minutes. This is the most important step for juicy meat!
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13
Slice the brisket against the grain into 1/4 inch thick slices. If you see the grain change direction between the 'point' and the 'flat', adjust your slicing angle accordingly.
💡 Chef's Tips
Don't skip the rest time; cutting too early will cause all the precious juices to run out onto the board. Always slice against the grain to ensure the shortest muscle fibers, which results in a tender bite. If you have time, rub the meat 24 hours in advance and keep it uncovered in the fridge for an even better crust. Use a meat thermometer rather than just a timer; every brisket is unique and 'done' is a texture, not just a time. Save the pan drippings! Strain them and use as a 'jus' for dipping or to pour over the sliced meat.
🍽️ Serving Suggestions
Serve alongside a creamy cauliflower mash to soak up the savory pan juices. Pair with a crisp, vinegar-based coleslaw to cut through the richness of the beef fat. A side of buttery roasted green beans with slivered almonds adds a lovely crunch. For a drink, a bold, tannic Cabernet Sauvignon or a sparkling mineral water with lime works beautifully. Leftovers are incredible served over a fresh arugula salad with a blue cheese dressing.