My Dad used to make a great beef brisket, with a dry rub and barbecue sauce. Unfortunately, he took the recipe to the grave. Any fellow Doper have one the I might be able to convert to an Atkins-friendly version?
I don’t know how Atkins-friendly this is, although I don’t see why it wouldn’t be.
I use brisket rub, and apply it liberally to top, bottom, and sides of the brisket.
Put the required amount of flour in a baking bag, and shake it around to lightly coat the inside of the bag. Then put your brisket in the baking bag, fatty-side up. Bake at 200-250 until it’s done.
I assume it’s the combination of the baking bag and the long, slow cooking time, but I’ve never had a brisket come out anything less than wonderfully delicious. I always scrape off the fat and then shred the meat. You can then serve it as-is, or with bbq sauce, or however you want it.
Well, what’s in the rub? None of the spice racks I’ve seen in Indiana or Virginia have a bottle named ‘Brisket Rub’.
I belive Dad let slip that he roasted his briskets all day at a temp of 200F…?..