Sugar-Free BBQ Brisket

Sugar-Free BBQ Brisket

A Keto-Friendly, Low-Carb Masterpiece

KEY INFO:

• Prep Time: 45 minutes
• Cook Time: 4-6 hours
• Total Time: 5-6.5 hours
• Servings: 8-10
• Difficulty: Moderate
• Dietary: Keto, Paleo, Sugar-Free, Low-Carb

Equipment Needed:

• Large slow cooker or smoker (or oven as alternative)
• Sharp knife and cutting board
• Large mixing bowl
• Whisk
• Meat thermometer
• Aluminum foil

Ingredients:

For the Brisket:

• 1 whole beef brisket (5-6 lbs/2.2-2.7 kg)
• 2 tablespoons kosher salt (30g)
• 2 tablespoons black pepper (30g)
• 1 tablespoon garlic powder (15g)
• 1 tablespoon smoked paprika (15g)

For the Sugar-Free BBQ Sauce:

• ¾ cup tomato paste (170g)
• ¾ cup balsamic vinegar (180ml)
• ½ teaspoon salt (2.5g)
• ½ teaspoon black pepper (2.5g)
• 1 teaspoon garlic powder (5g)
• 1 teaspoon smoked paprika (5g)
• 2 tablespoons liquid sugar-free sweetener (30ml)
• [Substitute: monk fruit sweetener or erythritol]

Method:

1. Trim excess fat from brisket, leaving about ¼ inch fat cap.
2. Mix dry rub ingredients: salt, pepper, garlic powder, and paprika.
3. Massage rub thoroughly into brisket, covering all sides.
4. Heat smoker or slow cooker to 225°F (107°C).
5. Place brisket fat side up in cooking vessel.
6. Prepare BBQ sauce:
   • Whisk all sauce ingredients in a bowl until smooth.
   • Taste and adjust seasonings as needed.
7. Cook brisket for 4-6 hours or until internal temperature reaches 160°F (71°C).
8. Brush with BBQ sauce every hour after the first 3 hours.
9. Rest meat for 30 minutes before slicing against the grain.

Crucial Tips:

• Never slice brisket immediately after cooking.
• Keep temperature steady throughout cooking.
• Always use a meat thermometer.
• Slice against the grain for maximum tenderness.

Storage:

• Refrigerate: for up to 3 days.
• Freeze: for up to 2 months.
• Store sauce separately in an airtight container.

Scaling:

• For every pound of meat, adjust rub ingredients by ¼.
• Double sauce recipe for extra servings.

Common Mistakes:

• Cooking too hot and fast.
• Not letting meat rest.
• Slicing with the grain.
• Over-trimming the fat cap.

Variations:

1. Spicy: Add chipotle powder to sauce.
2. Smoky: Increase smoked paprika.
3. Herb-infused: Add fresh rosemary and thyme.
4. Asian-fusion: Add five-spice powder to rub.

Final Thoughts:

Remember: Low and slow is the key to perfect brisket. Be patient, and you’ll be rewarded with tender, flavorful meat that’s completely sugar-free!