Harlan Kilstein’s Keto Overnight Brisket
1. Selecting The Meat
The key to overnight Brisket is fat. The fattier the cut of meat, the juicier this will be.
Make sure to choose an inexpensive cut of meat. I usually look for second cut.
For brisket, do NOT chose a first cut or top of the rib.
If all they have are lean cuts of meat, talk to the butcher.
2. Preparing The Meat
Rinse off the meat.
Add 8 minced cloves of garlic
2 medium onion chopped.
1/4 cup extra virgin olive oil, divided
1 bunch of celery, peeled and sliced
1 large can tomatoes – diced, or crushed
1/2 cup lakanto sweetener
1/4 apple cider vinegar
Salt and pepper
3. Fill Your House With Deliciousness
Assemble all ingredients in an aluminum pan.
Add water in the pan until it’s 3/4 up the side of the meat.
Turn the oven on to 250 degrees and GO TO SLEEP.
When you wake up, the house will smell delicious and your brisket will be done.
It should cook for a minimum of six hours.
Let the meat sit for one hour.
Thinly slice the meat.
Please make sure your crockpot cooks on a very low heat. The meat may fall apart. If that happens, take the meat out and mix in some of my barbecue sauce and tell everyone that was the idea.