Carnivore Recipes
Real meals with real photos, macros, and step-by-step instructions — from the CarnivoreX app.
209 recipes
Smoked Beef Brisket
12 hrs680 cal56g protein50g fat8 oz
Not rated yetRate this recipe
Salt heavily, smoke at 225°F for 12 hours until 203°F internal. Rest 1 hour wrapped.
Ingredients
- Beef Brisket8 oz
- Salt2 tbsp
Steps
- 1Salt brisket heavily on all sides — use a full 2 tbsp. Refrigerate uncovered overnight.
- 2Set smoker to 225°F using your preferred wood (oak or hickory work best).
- 3Smoke fat-side up for 6–8 hours until bark forms and internal temp hits 165°F (the stall).
- 4Wrap tightly in butcher paper. Return to smoker until internal temp reaches 203°F — about 4–6 more hours.
- 5Rest wrapped in a cooler for at least 1 hour before slicing against the grain.