Print

Flavorful Paleo Smoked Brisket Recipe with Easy Sugar-Free Dry Rub

paleo smoked brisket - featured image
Print Recipe

A paleo-friendly smoked brisket recipe featuring a sugar-free dry rub that delivers tender, juicy, and flavorful meat with a perfect smoky crust.

Ingredients

Scale
  • 4–5 pounds whole beef brisket, trimmed of excess fat but leaving a thin layer for moisture
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground black pepper, freshly cracked
  • 1 tablespoon kosher salt
  • 1 teaspoon chili powder (optional)
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Hickory or oak wood chips for smoking
  • 2 tablespoons olive oil or avocado oil

Instructions

  1. Trim the brisket: Remove any thick fat caps but leave about 1/4 inch (6 mm) layer for moisture. Pat dry with paper towels. (10 minutes)
  2. Prepare the dry rub: In a medium bowl, combine smoked paprika, garlic powder, onion powder, black pepper, kosher salt, chili powder, dried thyme, cumin, and cayenne pepper. Mix thoroughly. (5 minutes)
  3. Apply oil and rub: Lightly coat the brisket with olive or avocado oil. Generously apply the dry rub all over the brisket, rubbing it into the meat. (10 minutes)
  4. Preheat smoker: Heat smoker to a steady 225°F (107°C). Add hickory or oak wood chips to generate smoke. (15 minutes)
  5. Smoke the brisket: Place brisket fat side up on smoker rack. Maintain 225°F (107°C) and smoke for 6-8 hours until internal temperature reaches 165°F (74°C). Add wood chips as needed.
  6. Wrap the brisket: Wrap tightly in butcher paper or aluminum foil once it hits 165°F (74°C). Return to smoker and continue cooking until internal temperature reaches 203°F (95°C), about 2-3 hours.
  7. Rest the brisket: Remove from smoker and let rest wrapped for at least 1 hour at room temperature to redistribute juices.
  8. Slice and serve: Slice thinly against the grain and serve warm with paleo-friendly sides.

Notes

Keep a spray bottle with apple cider vinegar or water to spritz the brisket every hour before wrapping to keep it moist and enhance smoke absorption. Do not rush the resting phase to ensure juicy, tender meat. Maintain consistent smoker temperature at 225°F (107°C).

Nutrition

Keywords: paleo, smoked brisket, sugar-free dry rub, BBQ, gluten-free, low-carb, paleo BBQ, smoked meat

Find it online: https://coracooks.com/flavorful-paleo-smoked-brisket-recipe-with-easy-sugar-free-dry-rub/