Is brisket allowed on a carnivore diet?

Yes, it’s actually one of the top cuts used in a carnivore brisket recipe . Brisket provides a high-fat, high-protein balance and cooks beautifully with only salt and slow heat. It's naturally free from carbs and loaded with nutrients like collagen and iron.

Can you use the 3-2-1 rule in a carnivore brisket recipe?

While the 3-2-1 method is popular in barbecue culture, it was created for ribs and usually involves sugary sauces. In a carnivore-style cook, you can still apply the wrapping stage (at around 160°F) but skip the final uncovered hour to retain more moisture. This helps preserve fat and tenderness in your brisket without breaking carnivore principles.

What is the 4-2-10 brisket technique and how does it help?

The 4-2-10 rule involves four hours of smoking, two hours wrapped, and a long rest of ten hours. It’s useful in any slow-cooked carnivore brisket recipe , especially when working with large cuts overnight. The extended rest time lets the meat relax and absorb all its juices for a soft, rich finish.

What is poor man’s brisket, and is it suitable for carnivore meals?

“Poor man’s brisket” refers to chuck roast , a more affordable alternative with similar texture. It’s ideal for a carnivore brisket recipe when you're shopping on a budget or need a smaller cut. Cooked properly, it delivers excellent results — especially when combined with beef tallow or cooked in a pressure cooker.

Carnivore Brisket Recipe: The Best 4 Cooking Methods for Juicy Results -

Name: Carnivore Brisket Recipe
Prep time: 10 min
Cook time: PT-486225H7M9S
Total time: PT-486225H7M9S
Cuisine: Carnivore
Ingredients: 3–4 lb beef brisket (point cut or packer brisket); 1 tbsp Redmond’s real salt Optional: 2 tbsp beef tallow or suet

Description

This carnivore brisket recipe is tender, juicy, and packed with rich beefy flavor — made with only three ingredients. It’s the ultimate zero-carb comfort meal for anyone following an all-meat or keto lifestyle.

Ingredients

Scale

3–4 lb beef brisket (point cut or packer brisket)

1 tbsp Redmond’s real salt Optional: 2 tbsp beef tallow or suet

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Instructions

1. Preheat oven, smoker, or pressure cooker according to method.

2. Place brisket fat side up in pan or on rack.

3. Season generously with salt; add tallow over the top if desired.

4. For oven/smoker: Cook at 275°F until internal temperature reaches 195–205°F (about 6–8 hours). Wrap during stall if needed.

5. For pressure cooker: Cook on high pressure for 75–90 minutes, then allow natural release.

6. For sous vide: Seal brisket in vacuum bag and cook at 155°F for 24–36 hours. Finish with hot sear.

7. Let brisket rest for 30–60 minutes before slicing. 8. Slice against the grain and serve warm.

Notes

Store leftover brisket in an airtight container in the fridge for up to 4 days. Freeze sliced portions with a spoon of tallow to retain moisture. Reheat using oven, stovetop, or sous vide to avoid drying out. Point cut brisket delivers a higher fat-to-protein ratio ideal for high-fat carnivore eaters.

Prep Time: 10 minutes
Cook Time: 6–8 hours
Category: Beef, Carnivore
Method: Oven, Smoker, Sous Vide, Pressure Cooker
Cuisine: Carnivore, Zero-Carb

Nutrition

Serving Size: 1 slice (approx. 150g)
Calories: 310
Sugar: 0g
Sodium: 70mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 0g
Fiber: 0g
Protein: 28g
Cholesterol: 100mg