Keto Saucy BBQ Brisket
In moderation, anyone can enjoy some delicious BBQ on a Keto diet. This Keto BBQ brisket recipe is made with whole beef brisket that marinates in a dry rub for hours. After marinating, you’ll make a homemade BBQ sauce from scratch. The BBQ sauce is sweet with a little heat. If you’re sensitive to spicy foods, you can omit the chili powder from the dry rub. You can also omit the chipotle peppers used in the BBQ sauce. Broil the brisket to give it an outer crust, then roast it in your oven until the meat falls apart. All the pulled, tender brisket is smothered in the BBQ sauce before it’s served. Since brisket usually comes in large portions, this is a great recipe for meal prepping or feeding a family or group.
How to Make It
Step 1
Prior to cooking the brisket, use your hand to massage olive oil into the raw flesh of the meat. Massaging the meat will help tenderize the flesh. Next, blend together a seasoning of salt, pepper, paprika, chili powder, cumin, onion powder, and garlic powder. Sprinkle the seasoning over the top of the brisket, and gently press it into the flesh with your fingers.
Step 2
Place the seasoned brisket in a large Ziploc bag and marinate it in your refrigerator for a minimum of 6-12 hours. Next, start making your barbecue sauce by combining whole tomatoes from a can, beef broth, red wine vinegar, and whole canned chipotle peppers in a large pot on the stove. Cover the pot, and bring the ingredients to a boil. Boil the ingredients for about 10 minutes to soften the tomatoes and rehydrate the chipotle peppers.
Step 3
Remove the pot from the stove, and let the ingredients cool down for a minute or two before adding them to a blender. Add dijon mustard and Worcestershire sauce to the blender, then blend the ingredients until they’re all smooth. After blending, pour the liquid through a sieve back into your large pot to strain out any seeds and pulp.
Step 4
Stir the remaining ingredients into the pot of BBQ sauce. Bring the pot to a boil, then let the sauce simmer over medium heat until it reduces and thickens. The sauce should be able to stick to the back of a metal or wooden spoon. Taste the sauce and adjust any seasonings as needed. Once the sauce is done, it will need to cool down for at least an hour before it’s used.
Step 5
When the brisket is done marinating, turn your oven broiler on high heat. Spray a large sheet pan with pan spray, then arrange the brisket in the center of the pan. Cook the brisket under your broiler on a center rack in the oven for about 20 minutes. Every oven is different, so check that your brisket does not burn under the broiler.
Step 6
Remove the brisket from the broiler, and change your oven temperature to 325 F (160 C). Use a marinade brush to sweep a layer of BBQ sauce across the top and sides of the brisket. Next, cover the tray with aluminum foil, then place it back in the oven. Cook the covered brisket for approximately 3 hours or until it’s tender enough to pull apart into shreds.
Step 7
While the shredded brisket is hot on the tray, pour the remaining BBQ sauce over all the meat. Use a pair of tongs to fold the brisket and sauce over until all the meat is covered. Serve hot as is or in your favorite BBQ style. Add your favorite Carb Manager Keto side dishes to make a complete meal.
Ingredients
- Beef Brisket Whole Separable Lean Only All Grades Raw
36 oz
- Olive Oil
1 tbsp
- Salt
1 tsp
- Black pepper
1 tsp
- Paprika
2 tsp
- Chili powder
0.5 tsp
- Cumin, ground
1.5 tsp
- Onion powder
0.75 tsp
- Garlic powder
0.75 tsp
- Tomato, canned
14 oz
- Beef broth
0.5 cup
- Red wine vinegar
2.25 tsp
- Chipotle Peppers in Adobo Sauce (Canned)
0.5 oz
- Dijon mustard
0.5 tbsp
- Worcestershire sauce
1 tsp
- Brown Sugar Replacement
1.5 tbsp
- Salt
0.5 tsp
- Black pepper
0.5 tsp
- Paprika
0.5 tbsp
- Cumin, ground
0.75 tsp
- Onion powder
0.5 tsp
- Garlic powder
0.25 tsp