Harlan Kilstein’s Perfect Keto Brisket

Many years ago I spoke with the owner of Corky’s BBQ. It’s the largest BBQ place in Memphis.

He told me the real secret to great ‘Q is the meat. Make sure to choose an inexpensive cut of meat.

For brisket, do NOT chose a first cut or top of the rib.

I buy second cut brisket. If all they have are lean cuts of meat, talk to the butcher.

You want a fatty cut of meat.

24 hours in advance take out the meat and rinse it off. Rub olive oil all over the meat.

Then cover the meat with my BBQ Rub and leave it in the refrigerator for 24 hours.

Make sure to get both sides of the meat.

Turn on your grill. If like most folks, you have a 3 burner gas brill, turn on only the front burner and let the grill warm up.

If you can cook with wood chips, add them before you turn on the grill.

Place the meat the grill AWAY from the flame.

Now close the grill and go away for 1 hour. No peeking. After an hour flip the meet over.

It’s 2 hours, put the meat in an aluminum pan. Cover the pan so the meat doesn’t dry out.

Some people prefer to double wrap the meat in aluminum foil. (Double wrap to prevent ripping).

Leave the meat on the grill a total of six hours.

Take the meat off the grill and upwrap. Coat the meat with my BBQ sauce.

Wrap the meat up again and let it sit for one hour.

You want to take the meat off the grill at 190 degrees.

Thinly slice the meat.