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- What Is Brisket?
- How To Cook Brisket In The Oven Recipe card
- Roasted Beef Brisket FAQs
- Brisket Prep & Storage Instructions
- What To Eat With Brisket
- Tools To Make Perfect Beef Brisket In The Oven
- How To Cook Brisket In The Oven Recipe card
- Recipe Reviews
Cooking beef brisket for the holidays is almost like a rite of passage of entertaining, don’t you think? It’s not the cut of beef that I would normally choose, but for certain occasions, it’s hard to beat. And since it’s such a staple in Jewish cuisine, it seemed fitting that I should have a tutorial for how to cook brisket in the oven. This simple beef brisket recipe is seasoned with a classic Texas brisket rub that gives it a smoky and savory flavor, seared to create a crust on the outside, and then slowly roasted.
This method for roasting brisket was inspired by how to cook sirlon steak – seared first and then roasted. However, unlike sirloin steak which cooks quickly at high temperature – and instead, more like short ribs or barbacoa – beef brisket is best roasted low and slow.
The low temperature is one of the reasons many people make it in a smoker, but since I don’t have one, I’ll show you how to cook brisket in the oven instead. At low temperature, it’s just as delicious! And, one benefit of my method – sear it first! – is that the total cook time is faster than it would be with roasting alone, without sacrificing tenderness, and you get that nice, browned crust.
What Is Brisket?
Brisket is a cut of meat from beef or veal. It’s a tough, fatty cut of meat, which makes it ideal for the slow cooker, the smoker, or roasting slowly in the oven, giving the meat a chance to tenderize.
What part of the cow is brisket?
What cut of meat is brisket? Brisket comes from the chest or lower chest of beef, located near the legs.
Which cut is best: point vs flat cut brisket?
- The point cut from brisket is the fatty part of the brisket, which is actually called the deckle.
- The flat cut has the deckle removed, so it’s leaner and flatter than a brisket cut that contains the point.
So which is best? It sort of depends! A flat cut works really well for dishes like corned beef, but the point is thicker and more marbled, with less lean meat. It does work well for hamburger meat or shredded into sandwiches.
I prefer a flat cut for standalone beef brisket recipes like this one.
How To Cook Brisket In The Oven
There are a few simple steps to take when making the best beef brisket. It comes down to trimming, seasoning, and cooking properly!
Step 1: How to trim a brisket
Brisket typically has a thick layer of fat on it. You’ll want to trim some of it to make it uniform, but don’t trim all the fat! The main benefit to this is that the seasoning penetrates the meat better if there isn’t a thick layer of fat, but you still want to leave some for flavor. A general rule of thumb is to leave 1/4-inch.
Lift up the fat with your hands and slice the brisket between the meat and the fat, leaving a thin layer of fat on the meat.
Step 2: How to season a brisket
In this beef brisket recipe, we’re seasoning the meat the night before cooking. Season generously with dry rub and massage the rub into the meat. Place the brisket onto a rack nestled over a baking sheet.
Step 3: How long to rest brisket before cooking
One of the best brisket tips that I have for you is to let your brisket “marinate” in the dry rub brine overnight, or up to 24 hours . This accomplishes 2 things:
- The dry rub brine penetrates the meat for more flavor.
- Dry brining overnight dries out the outside of the meat, allowing it to sear better the next day. (Don’t worry, it will still be tender inside!)
Step 4: How to make beef brisket in the oven
Now it’s time to go over brisket cooking instructions!
- Sear beef brisket. Heat a stovetop-safe roasting pan over two burners on the stovetop over medium-high heat. Once it’s hot, add the brisket and sear for 2-3 minutes, until browned on the bottom. Use tongs and a turner to carefully flip the brisket, then repeat on the other side.
- Roast brisket. Remove brisket from pan, add bone broth (this will keep the brisket moist during roasting) and use a wooden spoon to de-glaze (remove the browned bits from the bottom). Place the rack over the roasting pan, add the brisket on top (fat side up), and pierce the temperature probe into the center of the brisket. Cover the pan tightly with foil and roast until the brisket internal temp reaches 200 degrees F .
Step 5: How long to cook brisket in the oven
Brisket cook time will vary depending on the size and shape of your meat. A 4-pound brisket cook time is about 2.5 to 4 hours , but you really need to use a temperature probe to ensure proper cooking temperature.
When is brisket done?
Because cooking beef brisket time will vary depending on the size of the brisket, it’s best to check the internal temperature so that you can feel confident that your brisket is cooked perfectly.
TIP: If you want a test other than temperature, you can gently lift the brisket over the roasting pan with tongs. The right doneness is when it bends in the middle, but doesn’t break.
What should the internal temperature of brisket be?
While some brisket recipes say to cook to 180 degrees, I find that the optimal brisket temperature is 200 degrees F . Keep in mind that this will rise further during the next, resting step.
If you’re wondering where to check brisket temperature, you’ll want to insert the probe into the middle of the thickest section of the brisket .
Step 6: How long to let brisket rest after cooking
Once the internal temperature reaches 200 degrees, remove it from the oven, keep it covered with foil, and rest for 20 minutes before slicing .
The resting step is important! It helps keep the juices in the meat, and also the internal temperature will continue to rise during this time.
Step 7: How to slice a brisket
After the brisket rests, it’s time to slice. The key is to cut brisket against the grain , so that you’re shortening the connective tissues running through the cut of meat. It will be easier-to-eat and more tender when sliced properly.
Questions on how to prepare brisket or beef brisket in general? Read on.
Is brisket healthy?
Yes, brisket is a protein-rich meat, and while it’s a fattier cut, that’s not a bad thing when you season it with my natural Texas brisket rub and serve with some low carb vegetables .
What does it mean when a brisket stalls and what to do about it?
A brisket stall is when the brisket stops increasing in temperature while cooking. Often times, this happens once it reaches about 150 degrees F. There are several theories for why this happens, and you can read about them here if you’re curious.
If you notice it happening to your brisket, you could wait it out… or you could wrap the brisket in foil as soon as you notice it happening, which will help the brisket continue cooking and increasing in temperature.
How much brisket per person is recommended?
Butchers will often recommend 1/2 pound per person, which is what I have as a serving size. Since the meat shrinks during cooking, 1/2 pound of raw meat will actually yield 1/3 pound cooked brisket for a serving size .
If you’d like to have extra or leftovers, increase the amount of servings. It’s stores really well.
Where to buy brisket?
If you have access to a butcher, I would recommend getting your beef brisket directly from the butcher. Alternatively, many grocery stores carry brisket in the meat department.
TIP: Ask for the flat cut with a uniform fat cap , so there’s less trimming work for you.
Brisket Prep & Storage Instructions
Can you make it ahead?
Yes, you can make brisket in advance. Because making brisket takes a few hours, it’s best to plan ahead and make it ahead.
What to do with leftover brisket
If you have leftover brisket, store it in the refrigerator for 2-3 days. Wondering how to serve leftover brisket? I’ve got you covered!
- Sandwich – Sliced brisket on a keto roll is one of the best ways to eat leftover brisket. Top with sugar-free bbq sauce .
- Hash – Saute with some onions and peppers, and top with a fried egg.
- Tacos – Stuff sliced brisket into taco shells and add your favorite toppings.
- Pizza – Use the brisket as a pizza topping. Try my popular keto fathead pizza recipe !
- Quesadillas – Leftover brisket and shredded cheese are amazing between almond flour tortillas .
Can you freeze cooked brisket?
Yes, you can also freeze cooked brisket. Store in a freezer-safe container for 2-3 months.
Let thaw in the fridge overnight before reheating.
How to reheat brisket in the oven
Reheat the brisket in the oven at 300 degrees F. For best results, add a little broth to the pan and cover with foil before heating, which will keep it moist and tender.
The microwave works in a pinch, but is more drying.
What To Eat With Brisket
Now that our delicious brisket recipe is done, it’s time to eat and you may be wondering, what sides go with brisket ? First of all, be sure you have pickles and onions on hand – they go together so well!
Here are a few healthy side dish recipes for you:
- Keto Mashed Cauliflower – Get the secret to smooth and creamy cauliflower mash that tastes just like potatoes!!!
- Cauliflower Mac & Cheese – Mac & cheese is a classic BBQ side and this healthy version pairs perfectly with this easy beef brisket recipe.
- Cauliflower Potato Salad – Potato salad is a common pairing for briskey, but I make mine like this!
- Roasted Mushrooms – Mushrooms and beef are an ideal combination.
- Coleslaw – This healthy coleslaw is delicious as a side to this easy brisket recipe or piled on top of sliced brisket on a sandwich.
- Roasted Broccolini Recipe – Pairing roasted broccolini with brisket brings a fresh, earthy balance to the rich, tender flavors of the slow-cooked meat.
Want to try a different method for cooking brisket? Instant Pot brisket is a faster way.
Tools To Make Perfect Beef Brisket In The Oven
Tap the links below to see the items used to make this recipe.
- Roasting pan – You’ll use this roasting pan for brisket in the oven, turkey , and more.
- Meat thermometer – This thermometer will give you a reading in just 2-3 seconds! It’s the best in speed and accuracy.
- Probe thermometer – Another great option, this one has a probe so that it can alert you when your brisket in the oven reaches the desired internal temperature.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 4 lb Beef brisket (flat cut, preferably USDA Choice) ▢
- 4 tbsp Brisket dry rub (or 1 tbsp per pound of meat) ▢
- 3 cups Beef bone broth ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Trim the fat cap on the brisket to 1/4-inch thickness. (Do not remove all the fat!)
- Season both sides of the brisket with dry rub. Massage the rub into the meat. Place the brisket onto a rack nestled over a baking sheet .
- Cover tightly with foil and place in the fridge to dry brine overnight, or up to 24 hours.
- The next day, preheat the oven to 300 degrees F (148 degrees C).
- Heat a stovetop-safe roasting pan over two burners on the stovetop over medium-high heat (the pan needs to have a rack for later, but remove the rack for this step). Once hot (a drop of water added will sizzle), add the brisket and sear for 2-3 minutes , until browned on the bottom. Use tongs and a turner to carefully flip the brisket and sear for 2-3 minutes again, until browned on the other side.
- Remove the brisket from the pan. Add the broth and use a wooden spoon to scrape and browned bits from the bottom of the pan. Add the rack. Place the brisket onto the rack, fat side up. If using a probe thermometer , add the probe to the center of the brisket now. Cover the pan tightly with foil.
- Roast in the oven for 2.5-4 hours (or 38 to 60 minutes per pound of meat), until fork-tender and internal temperature reaches 200 degrees F (93 degrees C). (If possible, use a probe thermometer to monitor temperature, to avoid opening the oven and uncovering the sealed foil.)
- Remove the brisket from the oven, keep it covered with foil, and rest for 20 minutes before slicing. Slice thinly against the grain.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/3 lb cooked brisket (equivalent to ~1/2 lb raw)
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
How To Cook Brisket In The Oven
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
How To Cook Brisket In The Oven
Don’t have a smoker? Learn how to cook brisket in the oven instead! This EASY beef brisket recipe is quick to prep and pefectly tender.
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/how-to-cook-brisket-in-the-oven/
Ingredients
- 4 lb Beef brisket (flat cut, preferably USDA Choice)
- 4 tbsp Brisket dry rub (or 1 tbsp per pound of meat)
- 3 cups Beef bone broth
Instructions
- Trim the fat cap on the brisket to 1/4-inch thickness. (Do not remove all the fat!)
- Season both sides of the brisket with dry rub. Massage the rub into the meat. Place the brisket onto a rack nestled over a baking sheet .
- Cover tightly with foil and place in the fridge to dry brine overnight, or up to 24 hours.
- The next day, preheat the oven to 300 degrees F (148 degrees C).
- Heat a stovetop-safe roasting pan over two burners on the stovetop over medium-high heat (the pan needs to have a rack for later, but remove the rack for this step). Once hot (a drop of water added will sizzle), add the brisket and sear for 2-3 minutes , until browned on the bottom. Use tongs and a turner to carefully flip the brisket and sear for 2-3 minutes again, until browned on the other side.
- Remove the brisket from the pan. Add the broth and use a wooden spoon to scrape and browned bits from the bottom of the pan. Add the rack. Place the brisket onto the rack, fat side up. If using a probe thermometer , add the probe to the center of the brisket now. Cover the pan tightly with foil.
- Roast in the oven for 2.5-4 hours (or 38 to 60 minutes per pound of meat), until fork-tender and internal temperature reaches 200 degrees F (93 degrees C). (If possible, use a probe thermometer to monitor temperature, to avoid opening the oven and uncovering the sealed foil.)
- Remove the brisket from the oven, keep it covered with foil, and rest for 20 minutes before slicing. Slice thinly against the grain.
Maya’s Recipe Notes
Serving size: 1/3 lb cooked brisket (equivalent to ~1/2 lb raw)
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
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