WebSet slow cooker on low for 9 hours. When brisket is cooked, carefully remove it from the slow cooker and place it in a large roasting pan. If using, sprinkle …
Preview
See Also: Beef Recipes, Brisket RecipesShow details
WebPreheat the oven, trim fat off brisket if needed and season it. Add brisket, fat side up, to a large roasting pan with rack. Add water to the bottom of the pan. Cover …
See Also: Brisket RecipesShow details
Lay the brisket on top and rub all sides with the dry rub. Pour the bottled smoke and Worcestershire over the meat. SEAL the foil around the meat. Carefully place the foil pack in a large roasting pan. Roast the brisket for 7 to 9 hours, until the internal temperature is at least 190°F and the meat is pull-apart tender.
Mix the garlic powder, onion powder, paprika, salt and pepper in a small bowl and sprinkle over the brisket, patting it down all over the meat. Heat the avocado oil over medium high heat in a Dutch oven.
Place the brisket in a large bowl and cover the top and bottom with ⅔rds of the onion mixture. Place brisket, fat side up, in the slow cooker. Spread the dijon mustard over the top of the brisket and sprinkle the remaining ⅓rd of onion mixture over the top. Set slow cooker on low for 9 hours.
The fattier the brisket, the better the fat to protein ratio, and the better it is for keto. See below for recipe. One day, on my search to find a good keto brisket recipe, I couldn’t help but notice every recipe called for sugar.