A smoked brisket is the absolute best kind of brisket, hands down. It adds a whole new level of flavor. Did you know it's possible to make amazing smoked brisket without sugar, spices, or BBQ sauce? Here's how.
This recipe is carnivore diet, lion diet, and keto diet approved (though of course, it can be enjoyed by anyone). It is NOT a low-histamine recipe.
When I first started learning about how to smoke brisket, I felt a bit intimidated. All the recipes and videos I looked at made it seem really complicated. I have a secret for you: It's not hard at all. It's almost impossible to go wrong with a smoked brisket that's kept moist throughout the smoking process. Low and slow is the key to success.
Carnivore Diet Smoked Brisket
Ingredients & Supplies
Smoker (I use a camp chef)
Meat thermometer (if your smoker doesn't have one built in)
Pan to put water in
Take brisket out of the fridge and salt it generously on all sides (I always use kosher redmond's real salt). Let it sit for about 20-30 minutes so it can come up to room temperature.
Set your smoker to 225 degrees (Fahrenheit), and place your brisket in with the fat cap down. If you're looking to cook it faster, it'll still turn out great at 250 or even 275 (but 225 is best). The total cook time depends greatly on the size/thickness of the brisket, what temp you cook it at. It's best to start it really early in the morning (or once you get the hang of smoking briskets, start right before you go to bed).
Add a pan full of water underneath or beside your brisket. This is an important step for making sure your brisket stays moist and tender. We use aluminum drip pans.
After 2 hours, flip the brisket. Spray it thoroughly with water. Put temperature probe into the thickest part of the brisket so you can start monitoring it.
Every hour or two, spray the brisket with water. This step isn't as crucial if you have the water pan. We have left briskets smoking overnight with the water pan in and they have turned out great (without getting up to spray it).
Once the brisket is at 165 internal temp, raise the temperature on the smoker to 250 (this isn't necessary, but helps speed up the process).
At this point you can wrap the brisket in butcher paper to speed up the end of the cook. This step is completely optional. Keep the probe in the brisket so you can monitor the temperature.
When the brisket reaches 205, go ahead and probe it in several other places to make sure there aren't any significantly lower readings. Once the brisket hits 195 (Fahrenheit), that's when it really starts to get very tender. Personally, I think it gets much better if you wait to take it off until it gets to the 205-208 range.
Take it off and let it rest for 30 minutes to 2 hours. My favorite method for resting a brisket is in a cooler.
Enjoy & devour! There's nothing like a smoked brisket.
*I don't trim any fat off of my briskets. In fact, its my favorite part of the brisket! If you'd like to trim the fat, you can. But I'd recommend trying it without trimming, especially if you are looking to up your healthy fat intake.
Histamine Intolerance Tips
Another thing to consider is getting un-aged beef. This can make a huge difference from store-bought meats that are typically aged for around 30 days. I use unaged beef from White Oak Pastures (use "RIBEYERACH" for 15% off), Northstar Bison, or BillyDoe Meats and that makes a big difference in my reactions.
Don't give up on healing your histamine intolerance, but of course be very careful if your reactions are severe. Things like meditation, eating outside, and reducing stress/anxiety can greatly reduce reactions (as our bodies produce histamines, too).
Hope you love your brisket! Let me know how it goes in the comments below.
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