# Beef brisket recipe? **URL:** \ **Category:** Cafe Society\ **Created:** [February 12, 2004, 12:45pm UTC](https://boards.straightdope.com/t/beef-brisket-recipe/228822 "2004-02-12T12:45:38Z")\ **Posts on this page:** 3\ **Page:** 1
**Author:** ![VunderBob](https://avatars.discourse-cdn.com/v4/letter/v/839c29/32.png) [@VunderBob](https://boards.straightdope.com/u/VunderBob)\ **Post date:** [February 12, 2004, 12:45pm UTC](https://boards.straightdope.com/t/beef-brisket-recipe/228822/1 "2004-02-12T12:45:38Z")
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? ---
**Author:** ![N.Sane](https://avatars.discourse-cdn.com/v4/letter/n/f19dbf/32.png) [@N.Sane](https://boards.straightdope.com/u/N.Sane)\ **Post date:** [February 12, 2004, 1:47pm UTC](https://boards.straightdope.com/t/beef-brisket-recipe/228822/2 "2004-02-12T13:47:19Z")
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. ---
**Author:** ![VunderBob](https://avatars.discourse-cdn.com/v4/letter/v/839c29/32.png) [@VunderBob](https://boards.straightdope.com/u/VunderBob)\ **Post date:** [February 13, 2004, 12:16am UTC](https://boards.straightdope.com/t/beef-brisket-recipe/228822/3 "2004-02-13T00:16:08Z")
> [@N. Sane](#): > > I use brisket rub, and apply it liberally to top, bottom, and sides of the brisket. 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…?..