Texas Barbecued Beef Brisket Recipe | @Atkins

Texas Barbecued Beef Brisket Recipe

Atkins Texas Barbecued Beef Brisket
Net Carbs
Prep Time: 390 Minutes
Cook Time: 180 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 8 Chili-Barbecue Sauce
  • 2 tablespoon Extra Virgin Olive Oil
  • 2 tbsp Black Pepper
  • 1 tbsp Chili Powder
  • 0 1/2 tsp Cumin
  • 1 tbsp Yellow Mustard Seed
  • 3 clove Garlic
  • 0 1/2 tsp Coriander Leaf (Dried)
  • 2 tsp Paprika
  • 1 tsp Dry Mustard
  • 80 oz Beef Brisket
  • 4 1/2 oz Light Beer


Use the Atkins recipe to make Chili-Barbecue Sauce for this recipe, you will need the full recipe.  Use a 5 pound roast (80 oz = 5 lbs); once it cooks down it will serve about 8 people at 1/2 lb per serving.

  1. In a small bowl, combine the olive oil, pepper, chili powder, cumin, 1 tablespoon mustard seeds (or coarse grained prepared mustard), minced garlic, coriander, paprika and 1 teaspoon dry mustard. Mix well to form a thick paste.
  2. Place brisket in a shallow dish. Rub paste on both sides of brisket. Cover with plastic wrap, and marinate in the refrigerator for at least 6 hours or overnight.
  3. Heat grill to medium-high, following manufacturers instructions for indirect cooking (stacking coals on both sides of grill, if using charcoal).
  4. Place brisket, fat side up, on a wire rack in a large disposable aluminum baking pan. Place in center of grill. Cover, and cook until tender and an instant-read meat thermometer inserted in center registers 180°F, 2 1/2 to 3 hours.
  5. Turn brisket every 1/2 hour, and baste with 3 tablespoons low-carb beer every 45 minutes. Remove from grill, tent with aluminum foil, and let stand for 15 minutes before cutting.
  6. Thinly slice brisket across the grain. Serve with 1/4 cup Chili-Barbecue Sauce per serving.

Alternate directions for the oven:

  1. Season the brisket as directed in the instructions.  The longer it is marinated the better – so overnight works great too.
  2. Once seasoned, wrap in tin foil with the fat side up.  Seal at the top as tightly as possible.  Place on a roasting pan or something to catch any juices that may seep out.  You will need these for step 3.
  3. Cook at 300°F for 45 minutes per pound.  Once done remove any excess fat (if you prefer not to eat it) and then slice the meat against the grain and place the pieces in a baking dish (helpful to line with tinfoil for easy cleaning).  Pour about ½ cup of the drippings from the pan over the top along with the Chili-Barbecue sauce.  Bake for another hour; cover the top with tinfoil.  Once baked, turn oven to lowest setting to keep warm until ready to serve.




Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.