Carnivore Beef Brisket

 Ingredients:

• 4–6 lb beef brisket (flat, point, or whole packer cut)

• Coarse salt (Redmond Real Salt or sea salt)

• Optional: beef tallow or suet for added moisture/fat

  Instructions:

  1. Prep the Brisket:

     • Pat the brisket dry.

     • Generously salt all sides.

     • Let it sit at room temp for ~30 minutes (optional but improves results).

  2. Sear for Flavor (Optional):

     • Sear brisket in a hot pan with beef tallow until browned on all sides. Optional but adds a crust.

  3. Slow Roast:

     • Preheat oven to 275°F (135°C).

     • Place brisket fat-side up in a roasting pan or Dutch oven.

     • Add 1/2 cup water or beef bone broth (optional) for moisture.

     • Cover tightly with foil or a lid.

  4. Cook Low & Slow:

     • Roast for 6–8 hours, depending on thickness.

     • Internal temp should reach 200–205°F (93–96°C) for shreddable texture.

  5. Rest:

     • Let rest covered for 30–60 minutes before slicing against the grain.

       Method 2: Smoked Brisket (Classic Style)

       1. Salt generously.

       2. Smoke at 225°F (107°C) over indirect heat for ~10–14 hours.

       3. Wrap in butcher paper once internal temp hits ~165°F (74°C) to retain moisture.

       4. Finish smoking until it hits 203°F (95°C) internal.

       5. Rest at least 1 hour in a cooler or wrapped in a towel before slicing.

          Serving Suggestions (Carnivore Style):

          • Spoon rendered fat or tallow over slices.

          • Serve with beef bone marrow, poached eggs, or seared liver for nutrient density.

          • Save the juices to sip or use as “gravy.”