Smoky Low-Carb Beef Brisket

1.Preheat your oven to 300°F (150°C).

2.In a small bowl, mix together the smoked paprika, garlic powder, onion powder, ground cumin, chili powder, cayenne pepper, salt, and black pepper to create a dry rub.

3.Rub the spice mixture all over the beef brisket, ensuring it is evenly coated on all sides.

4.In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.

5.Add the brisket to the pot and sear it on all sides until it is browned, about 3-4 minutes per side.

6.Remove the brisket from the pot and set it aside.

7.In the same pot, add the sliced onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

8.Add the apple cider vinegar, Worcestershire sauce, and beef broth to the pot, stirring to combine and deglaze the bottom of the pot.

9.Return the brisket to the pot, placing it on top of the onions and garlic.

10.Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.

11.Cook the brisket in the oven for 3-4 hours, or until it is tender and easily pulls apart with a fork.

12.Once cooked, remove the brisket from the oven and let it rest for 15 minutes before slicing.

13.Serve the brisket with the onions and pan juices drizzled over the top.