Keto is like a Smoked Brisket

(Dan Howard ) #1

Ok, this may seem like a strange post but bear with me! I post this for two reasons, one, smoked brisket is one of my favorite keto foods, especially when I smoke a “full packer” which includes the fattier “point,” and two, I see some amazing parallels between smoking a brisket and losing weight on keto/fasting. Really! Trust me!

One of the banes of the backyard BBQ cook in smoking a brisket is something known as “the stall” or “the plateau.” (See where am going here?) There is a good article on this phenomenon at:

https://amazingribs.com/more-technique-and-science/more-cooking-science/understanding-and-beating-barbecue-stall-bane-all.

(Admins, I tried to delete the link preview since it has pics of brisket, if it still comes across please delete and I’ll try again.)

The goal of smoking a brisket is to use a low temperature (around 225 F) and cook for a long time until the brisket internal temperature reaches 200-205 F. When you place your brisket in the smoker, the internal temperature will start to increase steadily and fairly rapidly… until after a few hours when the temperature reaches around 160 F. Then the dreaded “stall” will start. Even though your smoker remains at the same cooking temperature, the brisket stays at 160… for hours. (See the article for a VERY detailed explanation of why this happens.)

At this point many BBQers panic, lose patience, give up and either crank up their smoker temperature or bring their brisket in to their oven and try to accelerate the cook. In doing so they usually screw up an otherwise succulent brisket! However, if you are patient, after a few more hours at the stall temperature, the internal temperature will start to rise once again and eventually reach the target of 200-205 F.

So…

  1. Like a smoking brisket, initial results on a keto diet are generally rapid and steady during the initial months.

  2. Eventually, many will hit a “stall” or “plateau.” This phase can last a long time.

  3. Be patient and don’t panic! You are much better off than where you started! Eventually the stall will pass and you will see more fat loss.

  4. Set realistic goals and expectations. You can control your actions but you can’t always control the results! Even though you faithfully maintain your smoker temperature, stalls happen and you can’t control how long! Don’t start your cook 12 hours before guests are arriving for dinner if the cook could take 15 hours! Keto and IF is a way of life. If you treat it as a short term “diet” your brisket may turn out dry!

Happy 4th of July!

(Eric - The patient needs to be patient!) #2

@Dhoward54

I’m smiling. This afternoon I will dry rub (no sugar) 4 pork butts for a Saturday smoke.

The parallels are there and as well, individual results will vary.

Smoke on, go LCHF

(TJ Borden) #3

Nice analogy, and you definitely had my attention with brisket

And now I need to go to Costco and fire up the smoker, because I really want brisket

(Kaiden) #4

Brisket is a mystery. I’m still trying to figure out why, between three Whole Foods Markets in the Columbus area, one has very fatty brisket, one has brisket with almost no fat on it, and one has brisket drenched in canola oil.

I guess it’s like keto, with the high protein, high fat, and OMGWTFBBQ factions all saying “THIS is real keto.”

(LeeAnn Brooks) #5

I got two phone calls today asking about our brisket.

Must be a brisket kind of day.

(Michelle) #6

Food analogies are my favorite!

(Dan) #7

Smoke on! Btw, www.amazingtibs.com is a great bbq/grilling resource!

(Dan) #8

Yes, outside of the Texas BBQ area most stores don’t really understand brisket terminology. A full brisket is actually two different muscles, the “flat” which is pretty lean, and the “point” which is quite a bit fattier. Many of the briskets in the grocery store are the “flat” only. For smoking you really want a “full packer” which is both parts and is usually untrimmed so you can trim yourself and leave a bit thicker layer of fat than non-ketoers! (Apology in advance if this is stuff you already knew!)

(TJ Borden) #9

Yep, that’s become my go to.

(Kaiden) #10

If I ask for “brisket points,” will I sound like an idiot or be given a lump of delicious beef fat?

(Dan) #11

Can’t hurt to ask! I never see a brisket point sold separately in my area. Either it is a whole brisket or just the flats.

(Dan) #12

Can’t hurt to ask! I never see a brisket point sold separately in my area. Either it is a whole brisket or just the flats.

(Kaiden) #13

Well, at least I know the origen of the term “pointless.”

(Mike W.) #14

FYI the Prime is usually cheaper than the choice/select. I just bought two!

(Mike W.) #15

Brisket and eggs is my favorite kinda breakfast.

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(Doug) #16

:star2: Wow, Mike, looks like it could not be better…

Because of the prejudice against fat?

I made cooked a full brisket earlier this year - broiled a little, then roasted/braised in the oven with a little red wine, beef stock, etc., and it was delicious. Didn’t trim any fat at all - :smile: - man, there was a lot of good fat in that pan.

(Dan) #17

Breaking a 42 hour fast in the morning… I know what I’m having!