carnivore Brisket Recipe
✨ Recipe Ingredients
For this carnivore brisket recipe you will need:
3-4 lb Beef Brisket
Salt
Water
💡Tips
1. Keep That Water Pan Full
The water pan is crucial for this recipe – it’s what keeps your brisket moist during the long cooking time.
Check the water level every couple of hours and refill if needed. Hot ovens can evaporate water quickly, and if the pan runs dry, your brisket might end up too dry. Use hot water when refilling to avoid lowering the oven temperature.
Place the water pan on a lower rack than the brisket to allow the steam to rise and surround the meat evenly.
2. The Foil Trick
After about 3-4 hours of cooking, check your brisket. If the outside is getting darker than you’d like, that’s the time to cover it with foil.
This prevents the outside of the meat from becoming too dark while allowing the inside to continue cooking to the perfect temperature.
3. Slice It Right
Always slice against the grain (perpendicular to the lines you see in the meat). If you slice with the grain, the meat will be chewy and tough, no matter how perfectly you cooked it.
Look for the lines in the meat and cut across them, not parallel to them. Try to keep your slices uniform, about 1/4 to 1/2 inch thick.
