For BBQ enthusiasts and keto dieters alike, achieving that perfect smoked brisket is a culinary dream. This article provides a comprehensive guide to crafting a keto-friendly brisket rub that will elevate your BBQ game. This rub accentuates the natural flavors of the beef, ensuring a mouthwatering experience every time.
Why a Homemade Brisket Rub?
Store-bought rubs often contain hidden sugars and unnecessary additives. Creating your own rub allows you to control the ingredients, ensuring it aligns with your dietary preferences while delivering a superior taste. This keto brisket rub is a delicious blend of smoky, sweet, and savory spices that works for all your favorite meats and vegetables. It takes just a few minutes to make and will infuse your food with a delicious flavor, no matter the cooking method.
Key Ingredients for a Keto Brisket Rub
The foundation of any great brisket rub lies in the quality and balance of its ingredients. Here's a breakdown of the essential components:
- Salt and Pepper: The quintessential base for any brisket rub. For best results, use coarse grind or restaurant grind black pepper and coarse salt (Morton kosher salt). It is a flat, almost flaky salt with a nice, clean flavor. This simple mixture is often called a Dalmatian rub by Texas pit masters.
- Smoked Paprika: Adds a smoky depth and vibrant color to the brisket.
- Garlic Powder and Onion Powder: These provide earthy, aromatic elements that enhance the overall flavor profile.
- Coriander: Introduces a slightly acidic, almost citrusy note that balances the richness of the beef.
- Keto-Friendly Sweetener: To replicate the sweetness of traditional BBQ rubs without the carbs, a golden granulated monkfruit sweetener with allulose is recommended. This is a favorite low-carb sweetener to use because the mix of monkfruit and allulose give it a clean flavor with no aftertaste. You can use your own favorite brown sugar substitute as long as it's a 1:1 sugar replacement.
- Chili Powder and Cayenne Pepper: These ingredients add a touch of heat, creating a more complex and exciting flavor.
- Ground Mustard: A often overlooked spice that adds a unique tang.
Keto Brisket Rub Recipes
Classic Keto Brisket Rub
This recipe provides a balanced flavor profile, perfect for those who appreciate a traditional BBQ taste.
Ingredients:
- Equal parts coarse ground black pepper and coarse kosher salt
- Smoked paprika
- Garlic powder
- Onion powder
- Coriander
Instructions:
- Combine all ingredients in a small bowl.
- Mix well to ensure even distribution of spices.
- Store in an airtight container for up to a month.
Sweet and Spicy Keto BBQ Rub
For those who enjoy a bit of sweetness and heat, this variation is sure to please.
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Ingredients:
- Kosher salt
- Black pepper
- Smoked paprika
- Golden granulated monkfruit sweetener with allulose
- Garlic powder
- Cayenne pepper
- Chili powder
- Ground mustard
Instructions:
- In a small bowl, combine all of the ingredients.
- Whisk well. You can taste it if you'd like, and adjust if needed, adding any extra salt or other spices to get the blend you like.
- Store in an airtight container.
Big Bad Brisket Rub
This rub is designed for low and slow cooks, delivering maximum flavor.
Ingredients:
- Brisket rub
- Morton’s Tender Quick (optional, for smoke ring)
Instructions:
- Trim the brisket fat down to a 1/4” and save the fat for tallow.
- Cut the brisket into large chunks that will fit into a foodsaver bag.
- Cover the brisket with brisket rub but reserve 2 Tbsp for the finishing stage.
- Seal meat in a foodsaver bag.
- Drop into preheated water for 24 hours. Weigh the bag down to the bottom with a weight on top.
- Cut the corner off the foodsaver bag and reserve the beef juices for an outstanding finishing sauce.
- Sprinkle fresh rub over the surface.
- Cook over indirect heat to firm up the fat and bark.
Step-by-Step Guide to Making a Brisket
Preparing the Brisket
- Get a Nice Piece of Meat: Go to your local butcher or nicer grocery store if you can! You want the fat! The brisket should be trimmed, but you want the fat cap to make sure it stays juicy and moist while it cooks. We trim it down to about 1/4 inch thick. You can also ask your butcher to do this if it isn’t done already.
- Apply the Rub: Liberally coat the brisket with your chosen rub, ensuring an even layer on all sides.
- Marinate: For the best flavor, wrap it up in butcher paper or parchment paper and let it sit overnight in the fridge. This allows the flavors to penetrate the meat.
Smoking the Brisket
- Preheat Your Smoker: Set your Traeger or wood pellet grill per the instructions and set on smoke. For wood smoking, hickory or oak pellets are recommended.
- Smoke Low and Slow: Place brisket fat side up on the grates and smoke for 4 hours, spraying every 45 minutes to an hour with a broth/ACV (apple cider vinegar) mixture. Set temperature to 225 degrees Fahrenheit and cook for an additional 4-8 hours, until an instant read thermometer reads 180 degrees in the thickest part of the meat.
- Be Patient: The time it takes to smoke a brisket depends on how big it is. For this recipe, I suggest at least 9-10 hours. You can even go longer from 10-12 hours. The longer it is in there, the more tender it becomes! Just make sure to check the temperature of the brisket so you don’t overcook it. Brisket is done when it reaches the internal temperature of at least 180 degrees Fahrenheit.
- Rest: Remove meat and let rest for at least 30 minutes. I like place foil loosely over it or we have wrapped it in parchment paper, wrapped in in a towel, and placed in a cooler to rest. The cooler allows it to stay warm.
Alternative Cooking Methods
If you don’t have a smoker, don’t worry!
- Gas Grill: You can make brisket on a gas grill.
- Slow Cooker: For a low-carb dinner that is simple to make and oh-so-satisfying, make this Keto Brisket recipe in your slow cooker.
- Instant Pot: You can cook in an instant pot at High Pressure for 75 minutes. When the time is up, allow the pressure to naturally release for about 20 minutes.
Serving Suggestions
Classic BBQ sides consist of potato salad, baked beans, and coleslaw.
- Serve with creamy brisket sauce. Mince a clove of garlic and add 2 Tbsp diced onion to a saucepan. Add 2 Tbsp butter and sauté till light brown. Pour in 2 cups of brisket broth and simmer till reduced by half.
Tips and Tricks
- Trim the Fat: The brisket should be trimmed, but you want the fat cap to make sure it stays juicy and moist while it cooks. We trim it down to about 1/4 inch thick.
- Smoke with Fat Side Up: Smoke it with the fat side up so it stays tender.
- Use a Meat Thermometer: Smoked brisket will continue to cook even after it is removed the the smoker, so keep that in mind. To test that it is done, simply use a meat thermometer and pierce the brisket in the thickest part.
- Render the Trimmed Fat: Place the fat pieces on a grate over a foil pan, sprinkle with salt and pepper. Place on the grill beside the brisket and cook to render the fat into dripping called tallow. Tallow is great for frying, it has a high smoke point and great flavour. The crisp fat can be served with the brisket. They also make a great Keto Fat Bomb.
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