Smoked Brisket (Carnivore Style) - For the Carnivore Diet
This brisket keeps things purely carnivore: just beef, salt, smoke, and a touch of beef tallow to keep the bark supple and the slices juicy. The method is simple and repeatable—steady pit temp, wrap through the stall, rest well, and slice across the grain.
Choose a whole packer brisket so you get both the lean flat and the fatty point. Trim to an even shape, salt thoroughly, and let time and smoke do the work. Brushing with tallow instead of sugary spritzes keeps the bark moist without introducing non-carnivore ingredients. Wrapping when the bark is set helps push through the stall and protects the meat so it finishes tender.
Don’t rush the rest; it’s crucial for juiciness. When it’s probe-tender, hold it warm to relax the fibers and reabsorb juices. Slice the flat thin against the grain and the point slightly thicker. Serve with the rendered drippings or a warm spoonful of tallow for a clean, beef-forward finish.
Ingredients
- 1 whole packer beef brisket (10–14 lb)
- Coarse kosher or sea salt (about 0.5–0.75% of meat weight)
- Beef tallow (about 1/4 cup, plus more for brushing)
Instructions
- Trim: Chill the brisket slightly for easier trimming. Square off thin edges, remove hard surface fat and silverskin, and leave an even 1/4 inch fat cap. Pat dry.
- Salt and dry brine: Season all sides generously with salt (roughly 0.5–0.75% of the brisket’s weight). For best results, refrigerate uncovered 4–24 hours.
- Preheat smoker: Heat to 250°F with clean, steady smoke (oak or hickory work well). Place a drip pan to catch fat. If heat comes from below, cook fat cap down; if from above, fat cap up.
- Start the cook: Place the brisket on the smoker and insert a probe into the thickest part of the flat. Smoke until the bark is set and the internal temperature reaches about 160–170°F, 4–7 hours. Brush a thin layer of melted tallow over the surface every 2–3 hours if desired.
- Wrap: When the bark is firm and doesn’t scrape off easily, wrap tightly in unwaxed butcher paper or foil. Add 2–3 tablespoons of tallow before sealing.
- Finish: Return to the smoker at 250°F and cook until probe-tender in the flat (the probe slides in with little resistance) and internal temperature is typically 200–205°F, about 3–5 more hours.
- Rest: Vent the wrap for 5 minutes to stop carryover, then rewrap and rest in a warm cooler or low oven (150–160°F) for 1–2 hours, up to 4 for maximum juiciness.
- Slice and serve: Separate the point from the flat. Slice the flat across the grain into 1/4-inch slices; slice the point slightly thicker. Spoon over drippings or warm tallow and serve.