Fall-apart tender and full of rich, beefy flavor, brisket makes for the ultimate carnivore comfort food. In this recipe, a generous cut of brisket is slowly roasted to perfection with nothing more than a sprinkling of salt to bring out its natural flavors.

As the meat cooks low and slow, it becomes incredibly tender while releasing plenty of juices that baste the brisket from within. With just a few simple ingredients and steps, you’ll enjoy mouthwatering homemade brisket with melt-in-your-mouth texture and savory beef flavor.

This recipe shows how satisfying and flavorful meat on its own can be when prepared properly. So read on for an easy method for flawlessly prepared carnivore brisket.

👍 Why You’ll Love This Recipe

Tender and Flavorful Meat– This simple recipe produces incredibly tender and flavorful meat. The long, slow cooking breaks down the meat’s tough connective tissue, ensuring every bite is melt-in-your-mouth tender. And the salt deeply seasons the meat, enhancing its rich, beefy flavor.

So Easy to Make- With its short ingredient list and easy instructions, this recipe couldn’t be simpler to make. Just season, pop it in the oven, and let the oven work its magic. No complicated techniques or fancy kitchen tools required.

Nutritious and Nourishing- As a carnivore recipe, this brisket provides high-quality protein and bioavailable nutrients to nourish your body. And without any inflammatory vegetable oils, sugars or chemical additives, it avoids ingredients that cause inflammation or digestive issues.

✨ Recipe Ingredients

For this carnivore brisket recipe you will need:

3-4 lb Beef Brisket
Salt (I recommend this smoked salt blend – amazon link)
Water

👨‍🍳 How To Make

Follow this easy carnivore brisket recipe:

Step 1

Start by preheating the oven to 275°F (135°C) and placing the brisket in a large pan.

Step 2

Salt the brisket on all sides and put it into the oven.

Step 3

Fill an 8×8 glass dish with water (about halfway). Place it on a rack underneath the brisket. This will keep the meat tender and not dry.

Step 4

Bake the brisket for 5-7 hours. Once the internal temperature reaches 200°F, the meat should already be tender. You can cover the brisket with aluminum foil after a few hours to speed up the process.

Step 5

Take the brisket out of the oven and let it rest for 30 minutes before slicing. Enjoy this delicious carnivore brisket!

💡Tips

1. Selecting the Perfect Brisket

You’ll want to look for a brisket that has a good amount of marbling, which are the thin lines of fat running through the meat. This fat is key to flavor and moisture, ensuring that the brisket remains succulent throughout the long cooking process.

A brisket with a thick fat cap on one side is ideal; however, you don’t want it to be too thick, as an excessive amount of fat can be wasteful and may not render down entirely during cooking.

Aim for a fat cap that’s about ¼ to ½ inch thick. Additionally, when possible, opt for a brisket that’s been grass-fed and finished, as this can contribute to a richer flavor profile and a higher quality of meat.

2. The Role of Water in the Cooking Process

Placing a dish of water in the oven underneath the brisket serves a dual purpose. Firstly, it helps to maintain a moist environment within the oven, reducing the risk of the brisket drying out over the many hours of cooking.

Secondly, the steam generated from the water helps to regulate the temperature, making the oven’s heat more even and gentle on the meat. To maximize the benefits of this method, check the water level every couple of hours to ensure it hasn’t all evaporated, adding more as needed.

This simple step can make a significant difference in the texture of the final product.

3. Wrap Brisket if cooking too Fast

If the brisket’s top exterior seems to be over-browning before the interior is finished, lightly tent some foil over the top to shield it from the direct oven heat.

This allows the inside to finish cooking through without the outside drying out. Monitor for doneness by temperature.

4. The Importance of Resting the Meat

Once the brisket has reached the desired internal temperature, the temptation to cut into it immediately can be overwhelming. However, allowing it to rest is crucial for a couple of reasons.

Resting the meat for at least 30 minutes allows the juices to redistribute throughout the brisket, ensuring that every slice is moist and flavorful. It also gives the brisket time to finish the cooking process, as the residual heat will continue to gently cook the meat to perfection.

Cover the brisket loosely with foil during this time to keep it warm and to prevent it from drying out.

Variations

1. Coffee-Rubbed Brisket: The deep, earthy flavors of freshly ground coffee beans pair beautifully with rich, fatty brisket in this inventive take on classic barbecue. Simply coat the seasoned meat liberally with coarse ground coffee before roasting low and slow.

The coffee imparts subtle fruited notes while forming a crispy, salty-sweet crust. Sliced thin against the grain, this singular brisket treat literally melts on the tongue.

2. Smoky Brisket- For deep smoky flavor without actual smoking, use liquid smoke. Simply brush the brisket lightly with liquid smoke before roasting in the oven.

The resulting brisket will have the same intensity of smoked meat from a barbecue pit. Slice the fork-tender brisket against the grain and savor the smokey richness.

Storage

This carnivore brisket can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, slice the brisket and place it into freezer bags or airtight containers. It will keep for 2-3 months in the freezer.

When ready to eat, thaw the frozen brisket overnight in the refrigerator. Then, briefly warm it up in the oven or on the stovetop before serving. Enjoy!

You’ll Love These Recipes Too

If you liked my carnivore brisket recipe, make sure to check out these carnivore recipes too:

Frequently Asked Questions

1. Can I speed up the cooking time by using a higher oven temperature?

It’s best not to cook the brisket above 275°F. The low and slow method is key for proper tenderizing. If you rush it, the brisket may turn out tough and dry. Just be patient for maximum tenderness!

2. Do I really need to let the brisket rest for 30 minutes after cooking?

Yes, it’s highly recommended to let the brisket rest before slicing. This allows the juices to redistribute evenly throughout the meat. Skipping this step can result in a drier brisket.

3. What’s the best way to slice the brisket after cooking?

Always slice brisket against the grain. Look for the lines of muscle fiber running through the meat and slice across them. This will make your brisket more tender and easier to chew.

Slow Cooked Meats on Carnivore Diet

The carnivore diet, as its name suggests, centers around eating only animal foods like meat, fish, eggs, and certain dairy products. When it comes to meat, those following a carnivore lifestyle often prefer cooking methods that tenderize tougher cuts while retaining moisture and flavor. This makes slow-cooking an ideal preparation technique for carnivorous eaters.

Slow-cooking meats using methods like braising, stewing, or pot roasting breaks down tough collagen fibers over several hours, resulting in fork-tender deliciousness. This extended cook time also allows the meat to bathe in its own juices, keeping it incredibly succulent.

Fattier cuts like brisket, chuck roast, pork shoulder, lamb shanks, and oxtails are especially well-suited to low and slow cooking.

Beyond tenderness, slow-cooked meats offer nutritional benefits tailored to the carnivore dieter. When simmered for hours, otherwise tough cuts give up bountiful collagen – a satiating protein that supports gut health and integrity.

The amount of collagen in stewed brisket or braised short ribs far exceeds that found in chicken breast or steak. Slow-cooking also renders fat from well-marbled meat, providing a concentrated dose of energy-dense calories.

The simplicity of preparing slow-cooked dishes allows the natural flavor of the meat to shine through. With just a protein, aromatic veggies, and seasonings, the savory beefiness, lamb-iness, or porkiness takes center stage – no masking from sugary sauces or complex sides. This makes slow-cooked carnivore meals both comforting and crave-worthy.

Whether it’s falling-off-the-bone ribs, spoon-tender pot roast, or beefy chili, long-cooked meat dishes check all the boxes for the carnivore dieter. Satisfyingly tender protein? Check. Abundant collagen? Check. Plenty of beneficial fat? Check. Straightforward, meat-focused flavor? Check.

It’s no wonder this cooking technique pairs so perfectly with an all-meat lifestyle. Carnivores who incorporate slow cooking into their regimen will enjoy all the benefits of their chosen way of eating, with none of the chewing fatigue.

This simple recipe produces a tender and irresistibly flavorful brisket perfect for any carnivore diet plan. Want to explore even more delicious and easy carnivore recipes? Visit my website for a fantastic selection.

If you have any questions or tips about brisket preparation, don’t hesitate to leave a comment below!

4.89 from 9 votes