Low Sodium BBQ Brisket
Get ready to savor the mouthwatering flavors of Low Sodium BBQ Brisket, a guilt-free twist on a classic barbecue favorite. This tender, slow-cooked beef brisket is coated with a bold, smoky spice rub made from paprika, cumin, garlic, and smoked paprika, delivering all the flavor without the excess salt. Infused with a tangy, slightly sweet sauce crafted from low-sodium tomato paste, apple cider vinegar, honey, and a touch of liquid smoke, this recipe ensures juicy perfection after 8 hours of low-and-slow roasting. Perfect for anyone seeking a heart-healthy alternative to traditional BBQ, this dish pairs beautifully with roasted vegetables or a fresh, no-salt-added coleslaw. Whether you're hosting a backyard gathering or enjoying a comforting family meal, this Low Sodium BBQ Brisket is sure to impress while keeping your sodium intake in check!
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Ingredients
- 4 pounds beef brisket
- 2 tablespoons paprika
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon ground mustard
- 1 teaspoon liquid smoke
- 2 cups unsalted beef stock
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 can (6 ounces) tomato paste (low sodium)
Directions
Step 1
Trim excess fat from the brisket, leaving about 1/4 inch to ensure the meat remains moist during cooking.
Step 2
In a small bowl, combine paprika, black pepper, garlic powder, onion powder, cumin, smoked paprika, and ground mustard. Mix well to create a dry rub.
Step 3
Generously apply the dry rub to the entire brisket, pressing it onto the meat to create a solid coating. Let the brisket sit at room temperature for 20 minutes to absorb the flavors.
Step 4
Preheat your oven to 275°F (135°C).
Step 5
In a roasting pan, combine unsalted beef stock, apple cider vinegar, honey, and liquid smoke. Whisk in tomato paste until fully integrated.
Step 6
Place the brisket in the roasting pan, fat side up, and cover tightly with aluminum foil.
Step 7
Insert the brisket into the preheated oven and let it cook for approximately 8 hours, or until the internal temperature reaches 195°F (90°C) for perfect tenderness.
Step 8
Once cooked, remove from the oven, and let it rest, still covered, for at least 30 minutes to allow juices to redistribute.
Step 9
Slice against the grain just before serving for maximum tenderness and flavor. Serve with your favorite low-sodium side dishes.
Nutrition Facts
| Serving size | (2594.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4667.6 |
| Total Fat 224.5g | 0% |
| Saturated Fat 84.5g | 0% |
| Polyunsaturated Fat 8.5g | |
| Cholesterol 1705.5mg | 0% |
| Sodium 6984.6mg | 0% |
| Total Carbohydrate 104.0g | 0% |
| Dietary Fiber 21.9g | 0% |
| Total Sugars 57.7g | |
| Protein 552.6g | 0% |
| Vitamin D 145.1IU | 0% |
| Calcium 462.6mg | 0% |
| Iron 68.4mg | 0% |
| Potassium 7737.3mg | 0% |
Source of Calories