Low carb beef brisket in crockpot

Low carb beef brisket dry version

I was tempted by a great price on a few pounds of beef brisket and brought some home from our local wholesale store.  I only wanted to cook about a pound of this brisket so cooking outside in the smoker would not be worth the effort of stoking the fire all day.  It was also a nice 85F outside so having the oven on all night did not seem like a good option either.  This led me to the solution of using a crockpot. 

For my first brisket I wanted a nice rub and crust on my brisket so I went with an alternate method, which I explain in the “dry version” below.  But for completeness I also did another brisket using the more classic crockpot technique in what I like to call the “wet version”

Brisket with dry rub

Low carb beef brisket recipe (dry version)

Ingredients

  • 1/2 tablespoon smoked paprika
  • 1/2 teaspoon chipotle pepper (smoked jalapeno pepper)
  • 1/2 tablespoon cumin
  • 1/2 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • 1 tablespoon Splenda

Directions

Combine all ingredients into a bowl and pat onto your beef brisket the night before and place covered in refrigerator.

  1. Add one medium onion (sliced), 3 cloves of garlic (crushed), and a handful of baby carrots into the bottom of the crockpot.  This will provide some great aromatics, but also provide a base to prevent the brisket from sitting in its own juices causing the dry rub to wash away losing that great crust.

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  2. Top with dry rubbed brisket and set to lowest temperature and check the temperature inside the crockpot.  My crockpot on low runs about 280F…which is way too hot for slow and low, so I used some aluminum foil to vent out some of the heat and after a little of manipulation was able to achieve a much more desired temperature bouncing between 200-225F.

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  3. After about 8 hours in the crockpot using a baster to reapply some of the juices from the bottom on top of the meat. 
  4. Once the meat gets to a temperature of 175F, turn off the heat and remove aluminum wedge, close the lid and cover with a towel to allow the meat to continue to cook while equalizing the temperature.  After about 30 minutes of resting it is ready to cut up.
  5. Cut the meat against the grains and mix strained juices from the bottom of the crockpot with some low carb BBQ sauce and enjoy.

     

    Low carb brisket recipe (wet version)

    Low carb beef brisket wet version

    Ingredients

    • Brisket (2-5 pounds)
    • 8 oz. can of tomato sauce
    • 1 dried chipotle pepper (smoked jalapeno pepper)
      • Substitute: 1 tsp. paprika + additional teaspoon of liquid smoke
    • 1/2 tablespoon cumin
    • 4 bay leaves teaspoon cinnamon
    • 1 teaspoon kosher salt
    • 1/2 teaspoon sage
    • 3 cloves garlic
    • 1/2 teaspoon of freshly cracked black pepper
    • 1/2 teaspoon of red cayenne pepper
    • 1 teaspoon liquid smoke

    Directions

    1. Drop brisket into crockpot and set to low
    2. Add all ingredients to crockpot and mix best you can and place lid on top.  Add water as needed to keep brisket covered with liquid.
    3. Cover and cook for 6-7 hours and when meat begins to fall apart turn off crockpot and let sit for 30 minutes.  Note; after about 5 hours you should be able to pull off the fat cap from the top if you desire a little leaner piece of meat.
    4. Roughly chop/slice or simply pull pieces off and enjoy with “gravy’ in crockpot.

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