Slow Cooker Brisket (Carnivore) - For the Carnivore Diet

Tender, salty beef brisket cooked low and slow in its own juices with a touch of beef broth and tallow. Pure carnivore comfort with minimal prep.

This slow cooker brisket keeps things strictly carnivore: just beef, salt, tallow, and optional beef bone broth. Long, gentle heat renders the fat and breaks down the collagen so the meat turns buttery and tender without any plant-based seasonings.

For the best texture and flavor, salt the brisket ahead of time to dry-brine. A quick sear in beef tallow is optional but adds deep beefy notes. Set it fat-cap up in the slow cooker with a little bone broth to bathe the meat as it cooks. Low heat for several hours does the rest.

Cook until the brisket is probe-tender, then rest before slicing across the grain. Spoon the cooking juices over the meat, or return the slices to the pot to soak up more flavor. It’s excellent fresh, and leftovers reheat beautifully in their own jus.

Use the flat cut for neater slices or the point for a fattier, richer result. If you prefer shredded brisket, extend the cook slightly until it pulls apart with little resistance. Save the rendered fat and jus for reheating or for cooking eggs and other meats.

Ingredients

• 3.5 to 4 lb beef brisket (flat for leaner slices, point for richer)
• 2 tsp fine salt (about 1.5% of meat weight, more to taste)
• 1 cup unsalted beef bone broth (optional but recommended)
• 1–2 tbsp beef tallow (optional, for searing)

Instructions

1. Trim the brisket, leaving about a 1/4-inch fat cap; pat dry.
2. Season all sides evenly with salt (aim for roughly 1.5% of the brisket’s weight). For best results, refrigerate uncovered 4–24 hours to dry-brine.
3. Optional sear: Heat tallow in a large skillet over medium-high and brown the brisket 2–3 minutes per side.
4. Pour the bone broth into the slow cooker. Place the brisket fat-cap up (add any pan drippings if you seared).
5. Cook on LOW for 8–10 hours (preferred) or on HIGH for 5–6 hours, until probe-tender. Internal temp will typically read 195–205°F, but tenderness is the true guide.
6. Transfer to a board, tent loosely, and rest 20–30 minutes. Skim excess fat from the cooking liquid if desired.
7. Slice against the grain into 1/4-inch slices for serving, or cook a bit longer and shred if you prefer.
8. Return slices to the warm juices or spoon the jus over the meat. Taste and add a pinch more salt if needed.

Time: 8 hr 30 min (mostly unattended) Servings: