Perfect Keto Brisket

In the heart of Texas, where the art of barbecue is a legacy passed down through generations, there resided a pitmaster named Hank. Known far and wide for his legendary brisket, Hank’s recipes were a closely guarded secret, the result of years of trial, error, and triumphant success. However, Hank’s world changed when his daughter, Lily, adopted a ketogenic lifestyle for health reasons. Determined to support her and ensure she could still enjoy the family tradition, Hank set out to craft the Perfect Keto Brisket.

Hank’s approach was methodical, respecting the low-carb, high-fat principles of the keto diet while refusing to compromise on the rich, smoky flavor and tender texture that had made his brisket famous. He began with a prime cut of beef brisket, carefully trimmed and rubbed with a blend of spices that omitted the usual sugar but doubled down on flavor, using the Keto BBQ Rub and Keto BBQ sauce

The brisket was then slow-cooked over a low fire, a process that required patience and an expert eye, until it reached melt-in-your-mouth perfection. Hank’s dedication paid off at the family barbecue, where the Perfect Keto Brisket was unveiled. Lily was moved by her father’s effort, and the brisket became the highlight of the meal, its rich flavors and tender texture winning over even those unfamiliar with keto.

Hank’s Perfect Keto Brisket was more than just a dish; it was a testament to a father’s love, a symbol of adaptability, and proof that traditions could evolve without losing their essence. It reinforced the family bonds and ensured that everyone, regardless of dietary choices, could partake in the joy of a shared meal. Hank’s brisket was not only perfect in taste but perfect in spirit, embodying the heart and soul of Texas barbecue.


Harlan Kilstein’s Perfect Keto Brisket

Course: Main Course
Cuisine: American
Servings: 6


Selecting The Meat

  1. Many years ago I spoke with the owner of Corky’s BBQ. It’s the largest BBQ place in Memphis.
  2. He told me the real secret to great ‘Q is the meat. Make sure to choose an inexpensive cut of meat.
  3. For brisket, do NOT chose a first cut or top of the rib.
  4. I buy second cut brisket. If all they have are lean cuts of meat, talk to the butcher.
  5. You want a fatty cut of meat.

Preparing The Meat

  1. 24 hours in advance take out the meat and rinse it off. Rub olive oil all over the meat.
  2. Then cover the meat with my BBQ Rub and leave it in the refrigerator for 24 hours.
  3. Make sure to get both sides of the meat.

Getting the grill ready and putting the brisket on the grill

  1. 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.
  2. If you can cook with wood chips, add them before you turn on the grill.
  3. Place the meat the grill AWAY from the flame.
  4. Now close the grill and go away for 1 hour. No peeking. After an hour flip the meet over.
  5. It’s 2 hours, put the meat in an aluminum pan. Cover the pan so the meat doesn’t dry out.
  6. Some people prefer to double wrap the meat in aluminum foil. (Double wrap to prevent ripping).
  7. Leave the meat on the grill a total of six hours.


  1. Take the meat off the grill and upwrap. Coat the meat with my BBQ sauce.
  2. Wrap the meat up again and let it sit for one hour.
  3. You want to take the meat off the grill at 190 degrees.
  4. Thinly slice the meat.

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

This is my thermometer.

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