In the heart of Texas, where brisket is king and barbecue a religion, there lived a pitmaster named Joe. Known for his legendary all-night barbecue gatherings under the stars, Joe was on a quest to create the ultimate keto-friendly brisket that would not only adhere to his new dietary lifestyle but also stand up to the rigorous taste standards of his barbecue-loving friends.
Armed with his trusty smoker and a selection of the finest cuts of meat, Joe meticulously crafted a recipe that would become known as the Perfect Keto Overnight Brisket. He started with a generous rub of salt and pepper, massaging it into the meat alongside minced garlic to infuse the brisket with flavor from the outset. Chopped onions and sliced celery were nestled around the meat, their aromatic qualities enhancing the brisket as it cooked slowly, enveloped in smoke.
Joe’s secret weapon was a mixture of virgin olive oil, diced tomatoes, and a splash of apple cider vinegar, creating a marinade that not only tenderized the brisket but also added a rich, tangy flavor profile that complemented the smokiness perfectly. As the brisket cooked overnight, the low and slow process allowed the flavors to meld together, transforming the simple ingredients into a masterpiece of keto barbecue.
By morning, the aroma of Joe’s Perfect Keto Overnight Brisket had drawn a crowd, eager to taste the fruit of his labors. The brisket, tender and juicy, with a perfectly rendered fat cap and a deep, smoky bark, was a revelation. It was not just a triumph of keto cooking, but a testament to the art of barbecue itself.
Joe’s brisket became the talk of the town, a symbol of his commitment to his craft, and proof that with patience, passion, and a bit of creativity, even the most traditional dishes could be adapted to fit any lifestyle.
Ingredients
Preparing The Meat
- meat
- garlic
- 2 onion
- 1/4 cup virgin oil divided
- 1 celery peeled and sliced
- 1 tomatoes – diced or crushed
- 1/2 cup lakanto sweetener
- 1/4 apple cider vinegar
- Salt and pepper
Instructions
Selecting The Meat
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The key to overnight Brisket is fat. The fattier the cut of meat, the juicier this will be.
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Make sure to choose an inexpensive cut of meat. I usually look for second cut.
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For brisket, do NOT chose a first cut or top of the rib.
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If all they have are lean cuts of meat, talk to the butcher.
Preparing The Meat
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Rinse off the meat.
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Add 8 minced cloves of garlic
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2 medium onion chopped.
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1/4 cup extra virgin olive oil, divided
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1 bunch of celery, peeled and sliced
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1 large can tomatoes – diced, or crushed
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1/2 cup lakanto sweetener
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1/4 apple cider vinegar
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Salt and pepper
Fill Your House With Deliciousness
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Assemble all ingredients in an aluminum pan.
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Add water in the pan until it’s 3/4 up the side of the meat.
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Turn the oven on to 250 degrees and GO TO SLEEP.
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When you wake up, the house will smell delicious and your brisket will be done.
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It should cook for a minimum of six hours.
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Let the meat sit for one hour.
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Thinly slice the meat.
