Carnivore Beef Brisket (Slow-Roasted or Smoked)
🧾 Ingredients:
4–6 lb beef brisket (flat, point, or whole packer cut)
Coarse salt (Redmond Real Salt or sea salt)
Optional: beef tallow or suet for added moisture/fat
❗️Strict carnivore: No pepper, no spices, no sauces — just meat and salt.
🔥 Method 1: Oven-Roasted Brisket (Easy Indoor Version)
🕰 Total Time: ~6–8 hours (mostly unattended)
Instructions:
Prep the Brisket:
Pat the brisket dry.
Generously salt all sides.
Let it sit at room temp for ~30 minutes (optional but improves results).
Sear for Flavor (Optional):
Sear brisket in a hot pan with beef tallow until browned on all sides. Optional but adds a crust.
Slow Roast:
Preheat oven to 275°F (135°C).
Place brisket fat-side up in a roasting pan or Dutch oven.
Add 1/2 cup water or beef bone broth (optional) for moisture.
Cover tightly with foil or a lid.
Cook Low & Slow:
Roast for 6–8 hours, depending on thickness.
Internal temp should reach 200–205°F (93–96°C) for shreddable texture.
Rest:
Let rest covered for 30–60 minutes before slicing against the grain.
🔥 Method 2: Smoked Brisket (Classic Style)
Salt generously.
Smoke at 225°F (107°C) over indirect heat for ~10–14 hours.
Wrap in butcher paper once internal temp hits ~165°F (74°C) to retain moisture.
Finish smoking until it hits 203°F (95°C) internal.
Rest at least 1 hour in a cooler or wrapped in a towel before slicing.
🍽 Serving Suggestions (Carnivore Style):
Spoon rendered fat or tallow over slices.
Serve with beef bone marrow, poached eggs, or seared liver for nutrient density.
Save the juices to sip or use as “gravy.”
Would you like a slow cooker, pressure cooker, or sous vide version too?
