THE BRISKET! (from Lillie Kane's blog)

This is the Brisket I made for the Wired4Healing retreat last November.
So many guests told me it was the best brisket they'd ever had!
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[@Carnivorelion]

THE BEST brisket I've ever had and many people from our retreats would attest to that!

[@carnivorehippie8071]

Thank you, Sweetie!

[@KetogenicWoman]

💗oh yes! I have a 15 pounder in my freezer and houseful of grandsons next week, I am so making this!

[@carnivorehippie8071]

Hi everyone! I hope you enjoy this video!

[@33MattyIce__]

😋 yum

[@juanitabedingfield3821]

Absolutely beautiful!!

[@juanitabedingfield3821]

This was so good! My family could not get over how melt-in-your-mouth tender this is. And the jus was the icing on the cake. Thank you Chef Patty for this recipe.

[@carnivorehippie8071]

Thanks for commenting! I love hearing about people's experiences with my recipes!

[@lortarn]

I love that smoked salt so good

[@ritakaye]

Thank you so much for this video! 🤩 So good for those of us who fear cooking a brisket. And, I especially loved the tutorial on how to make a DELICIOUS au jus!!! 👍 Can’t hardly wait to try this - on a much smaller scale for the two of us - but will be perfect to share with neighbors! ❤ 👍

[@carnivorehippie8071]

You're so welcome! If you try it please let me know how it goes!

[@peggyfitzmaurice4100]

Looks so tasty. Now to hunt down a good sale price

[@RV-there-Yet]

Yum! Love making reductions for sauce. This is such a great explanation of process & outcome too Patty~ well done on this. I can remember thinking how difficult these special au jus/sauces must be, yet they're really not. Just takes patience & love, imho~ which you clearly have in abundance dear oneSammy

[@carnivorehippie8071]

Thank you for the lovely compliment!

[@dotstrange]

I like to cut all but a 1/4 inch fat off, I save the fat and render it down for cooking eggs

[@user-ep7qs3ps5t]

Yummy!

[@danimullen3457]

Hey Chef Patty!!!

[@carnivorehippie8071]

Hello there!

[@danimullen3457]

@@carnivorehippie8071 loved the brisket video, definitely going to give this a try. So glad Anita (ketogenic woman) Introduced you to me.

[@usus-eo9il]

Great channel!

[@carnivorehippie8071]

Thank you!

[@sallymoffit3751]

I'm absolutely going to cook this. I missed Lilly's video. With yours I get the gravy too!

[@apace903]

Ive never made this but I will very soon😊❤

[@nanmaco]

Did you put the rest of the brisket juices into the pan? You added water but why not add the rest of the beef juices, maybe with water.

[@carnivorehippie8071]

No, I didn't add the rest of the brisket juices. I just used plain water because the juices were seasoned with salt. If I had reconstituted the reduced juices with more juices it would have been inedibly salty. You could do it that way only if the brisket had been cooked without salt. There was also much more juice than I needed for that purpose, so I just saved the rest for other uses.

[@nanmaco]

@@carnivorehippie8071 Makes sense. Looks like an easy way to cook a brisket. I've always cut most of the fat off and then cook it while rendering the fat in a pan. Your way looks really good and easier so I'll give it a try. Before carnivore diet I'd cut the fat off and throw it away making this meat real expensive considering how heavy the fat is on these. Glad I wised up!