American · Dinner
BBQ Beef Brisket (Keto)
Beef brisket rubbed with smoked paprika, garlic and pepper, then slow-smoked over indirect heat until the bark sets and the meat pulls apart. Finished with a sugar-free tomato and vinegar barbecue glaze and served with a crisp coleslaw of shredded cabbage in creamy dressing.
$8
20 minsPrep
360 minsCook
380 minsTotal
MediumLevel
Nutrition per serving
636Calories
41.4gProtein
45.5gFat
11.1gCarbs
4.7gSugar
3.2gFiber
1740mgSodium
163mgChol
18.1gSat Fat
520mgPotassium
68mgCalcium
3.2mgIron
1.7mcgVitamin B12
8.2mgVitamin C
low-carb
protein-rich
keto
Instructions
1
Prep
Pat the beef brisket dry, mix the smoked paprika, garlic powder, black pepper and salt, then press the rub firmly over every surface.
2
Rest
Leave the rubbed brisket uncovered on a rack in the fridge for 30 minutes.
3
Smoke
Set a covered grill to 225°F indirect heat and cook the beef brisket fat side up about 5 hours until the internal temperature reads 165°F and a dark bark forms.
4
Glaze
Whisk the tomato paste, apple cider vinegar and Worcestershire sauce together, brush over the brisket, then smoke at 225°F another hour until it reaches 200°F and probes tender.
5
Plate
Toss the shredded cabbage with heavy cream and sour cream, slice the rested beef brisket against the grain, and serve alongside the slaw.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef brisket, fat cap on
- 2 tbsp2 tbsp smoked paprika
- 4 tsp4 tsp garlic powder
- 2 tsp2 tsp black pepper
- 1 1/2 tsp1 1/2 tsp salt
- 3 tbsp50g tomato paste
- 2 tbsp2 tbsp apple cider vinegar
- 2 tsp2 tsp Worcestershire sauce
- 5.6 oz160g cabbage
- 2 tbsp28g heavy cream
- 2 tbsp30ml sour cream
