Brisket in the Storm

Hi All, it’s Foodie Friday! The day of the week where I share some of my favorite recipes and tips for eating an elevated blood sugar beating diet! I prefer the keto diet from the number of different low carb variants as I believe it is one of the most effective for burning all the stored energy (fat!) I’ve been carrying around. Last week I shared how to Have an Eggcellent Morning! Today, I wanted to share how you can find your brisket in the storm.

No, that isn’t some metaphor for seeking out enlightenment or peace in your life. (Although, maybe it should be!) Living in South Texas, we know that there few things better than brisket you can put in your belly. We’ve not only advocated for it being its own food group, but have also proposed replacing the entire food pyramid with a triangle shaped brisket slab! Texas has become the mecca for travelers around the world to come experience Black’s BBQ in Lockhart or Franklin Barbecue in Austin. However, correctly smoking your brisket in a pit or offset cooker like Aaron Franklin recommends on the first episode of his PBS show, BBQ with Franklin, takes 12 hours or more of careful heat management.

Today, we have Hurricane Harvey breathing down our necks. Definitely not a time to spend your full Saturday outdoors tending to your cooker. So what can you do to ensure you don’t go through brisket withdrawals and miss out on the delicious blend of protein and fat that is going to fuel your health and fitness? I’ve got a Slow Cooker Smoked Brisket recipe to come to your rescue. I’ve been making this for awhile and it is always a crowd pleaser. (In fact, I get to smell the delicious scents all day today as I work from home 🙂

First, you’ll need to pick up brisket that will either fit in your slow cooker (my favorite comes from Trader Joe’s where my daughter works – nicely trimmed and packaged) or cut down and trim a larger packer style slab to fit. Then you’ll need to ensure you have the rest of the ingredients below. Remember to set your timer the night before you put it on so you can marinate it in the liquid smoke along with the garlic and celery salts!


1 (4 – 6 pound) trimmed brisket

1 (4 ounce) bottle of liquid smoke

Garlic Salt

Celery Salt

Worcestershire sauce

1 onion, chopped

1 (6 ounce) bottle barbecue sauce (see another recommendation below)

  • Place brisket in large shallow dish and pour liquid smoke over top. Sprinkle with garlic salt and celery salt. Cover and refrigerate overnight.
  • Before cooking, drain liquid smoke and douse brisket with Worcestershire sauce. Place chopped onion in slow cooker and place brisket on top of onion. Cover and cook on LOW for 6 to 8 hours.
  • Pour barbecue sauce over brisket and cook for additional 1 hour. Serves 6 to 8.

This is a pretty painless recipe and pairs great with a shaved brussel sprout side dish (likely coming on an upcoming Foodie Friday post 😉

For a unique take on the barbecue sauce, you may consider trying this new Sugar Free BBQ sauce I found at H-E-B from G Hughes Smokehouse. It has a relatively clean ingredient list with a little sucralose (Splenda) used as a sweetener. Their Maple Brown Sauce is delicious and has two flavors you aren’t likely to get in many other foods on a low carb diet / keto diet. Amazon linked provided for all those not lucky enough to have an H-E-B close by (it is considerably cheaper there.)

Maple Brown BBQ Sauce

Thanks so much for checking my blog out. Please like and share it with others who are fighting to take back their health from the threats of Type 2 diabetes!

Oh and for all my South Texas brothers and sisters, I pray that you, your property and your loved ones will be safe from the impending storm. Stay Dry, my friends!


*Recipe excerpted from book, Easy Slow Cooker Recipes from cookbook resources LLC, ISBN 978-1-59769-043-0



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