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Processed with VSCO with f2 preset

VIBES: Frankie Beverly and Maze “Before I Let Go”


For Brisket Base 

  • 3 lbs Beef Brisket, trimmed
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons paprika
  • 2 teaspoons kosher Salt
  • 1 teaspoon fresh cracked black pepper
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 teaspoons olive oil

For BBQ Sauce 

  • 2 cups Organic BBQ Sauce (I use low sugar keto friendly, use your preferred brand, or you can also make your own)
  • 3 tablespoons minced garlic
  • 2 tablespoons brown sugar (I used Lakanto Monkfruit this time to make it sugar free)
  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon cayenne pepper
  • 1 teaspoon kosher salt


  1. Preheat your oven to 350º
  2. Combine all of dry rub – garlic powder, onion powder, paprika , salt, pepper, cumin, chili powder and olive oil to make a paste.
  3. Coat one side of brisket  with the spice mixture, and rub in with hands and repeat on back side. place in the dutch oven, Turn fat side up.
  4. Combine BBQ sauce in a separate bowl and spread 1 cup on top of brisket save the rest for broiling later.
  5. Place lid on dutch oven, put it in the oven and cook approximately 3 hours.
  6. Once done spread bbq sauce in a thick layer on top (fat side up) of brisket. Broil on high till a nice dark brown crust forms on top.
  7. Remove from broiler and let rest 10 minutes prior to slicing.
  8. Mine was falling apart and had a pulled pork texture. If you want it less done I suggest checking after 2 hours. It really depends how you like your brisket.
  9. Serve with pickled cucumbers, pickled fresno peppers, pickled red onion and a cabbage slaw.


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