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aaron franklin’s butcher paper brisket - keto - lchf

4.4

(7)

learntobbq.com
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Prep Time: 60 minutes

Cook Time: 600 minutes

Total: 660 minutes

Servings: 12

Cost: $0.54 /serving

Ingredients

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Instructions

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Step 1

Sprinkle the brisket on both sides with salt and pepper. Combine the Worcestershire sauce and water in a mister.Prepare a fire for indirect-heat cooking in your smoker (the coals on one side only) with a water pan. Use oak wood chips, chunks or logs and keep up a good level of smoke. The smoker is ready when the temperature is between 275 and If you have a pellet smoker then use oak pellets, water pan and set the temperature to Remove the brisket from the smoker. Spray it with some of the Worcestershire solution (there will be a lot leftover), wrap it in butcher paper and return it to the smoker. Let it cook in the paper for 2 hours longer.

Step 2

Put the brisket in the smoker on the cool side of the grate and close the lid. Cook for 6 hours, adding wood as needed to keep the fire burning evenly. At this point, test the brisket with an instant-read thermometer; the internal temperature should read Remove the brisket from the smoker. Spray it with some of the Worcestershire solution (there will be a lot leftover), wrap it in butcher paper and return it to the smoker. Let it cook in the paper for 2 hours longer.Remove the wrapped brisket from the smoker and place it in an empty cooler or a 200F degree oven for 3 or 4 hours. The brisket is done when a toothpick passes effortlessly through the fat or an instant-read thermometer inserted into the center registers at least 185 but preferably as high as 203.

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