Carnivore Beef Brisket

Carnivore Beef Brisket (Slow-Roasted or Smoked)

🧾 Ingredients:

• 4–6 lb beef brisket (flat, point, or whole packer cut)

• Coarse salt (Redmond Real Salt or sea salt)

• Optional: beef tallow or suet for added moisture/fat

❗️Strict carnivore: No pepper, no spices, no sauces — just meat and salt.

---

🔥 Method 1: Oven-Roasted Brisket (Easy Indoor Version)

🕰 Total Time: ~6–8 hours (mostly unattended)

Instructions:

1. Prep the Brisket:

   • Pat the brisket dry.

   • Generously salt all sides.

   • Let it sit at room temp for ~30 minutes (optional but improves results).

2. Sear for Flavor (Optional):

   • Sear brisket in a hot pan with beef tallow until browned on all sides. Optional but adds a crust.

3. Slow Roast:

   • Preheat oven to 275°F (135°C).

   • Place brisket fat-side up in a roasting pan or Dutch oven.

   • Add 1/2 cup water or beef bone broth (optional) for moisture.

   • Cover tightly with foil or a lid.

4. Cook Low & Slow:

   • Roast for 6–8 hours, depending on thickness.

   • Internal temp should reach 200–205°F (93–96°C) for shreddable texture.

5. Rest:

   • Let rest covered for 30–60 minutes before slicing against the grain.

---

🔥 Method 2: Smoked Brisket (Classic Style)

1. Salt generously.

2. Smoke at 225°F (107°C) over indirect heat for ~10–14 hours.

3. Wrap in butcher paper once internal temp hits ~165°F (74°C) to retain moisture.

4. Finish smoking until it hits 203°F (95°C) internal.

5. Rest at least 1 hour in a cooler or wrapped in a towel before slicing.

---

🍽 Serving Suggestions (Carnivore Style):

• Spoon rendered fat or tallow over slices.

• Serve with beef bone marrow, poached eggs, or seared liver for nutrient density.

• Save the juices to sip or use as “gravy.”

Would you like a slow cooker, pressure cooker, or sous vide version too?