Leaner. Tenderer. Better.

Brisket from Circle M Meats is super-trimmed for pure protein and aged to unlock next-level tenderness—no excess, no shortcuts, just elite beef.

Our Brisket isn’t just delicious—it’s a nutrient-dense cornerstone of the carnivore diet. Sourced from the lower chest of the cow, brisket offers a rich mix of protein, fat, connective tissue, and micronutrients—exactly the combo your body craves on a zero-carb, animal-based protocol. It is super-trimmed and 60 Day Wet Aged for tenderness. It is brisket at its best.

What Makes Our Brisket Pure Carnivore Gold?

Protein & Fat in Ideal Balance

• ~28g of protein and ~14g of fat per 3 oz cooked

• Great for satiety, hormonal function, and sustained energy

• Naturally contains both glycine (from collagen) and methionine—complementary amino acids for tissue repair and detox

Connective Tissue = Collagen + Gelatin

• When slow-cooked, brisket’s cartilage and tendons break down into gelatin

• Supports joint health, gut lining, and skin elasticity

• This makes brisket a great counterbalance to leaner muscle meats

B Vitamins (esp. B12, B3, B6)

• Essential for energy, mood, and neurological health

• B12 is only found in animal foods—brisket is loaded with it

Zinc, Iron, Selenium

• Zinc fuels testosterone production and immune function

• Heme iron supports red blood cell health and oxygen delivery

• Selenium boosts thyroid and antioxidant defense

Creatine, Carnosine, and Taurine

• Compounds unique to animal flesh—brisket delivers them in abundance

• Enhance mental clarity, muscle endurance, and cellular protection

Brisket: Three Different Ways

Brisket is a primal cut with infinite depth—transforming based on how it’s tamed by fire, smoke, or time. Whether it’s the fork-tender richness of a classic oven-braised brisket, the bold bark and smoke ring of Texas-style smoked brisket, or the effortless, fall-apart tenderness of a slow cooker brisket, each method unlocks a different side of this collagen-rich cut. One beast, three traditions—each delivering pure carnivore satisfaction.

Classic Oven-Braised Beef Brisket

Ingredients:

• 4–5 lb beef brisket (first cut or flat cut)

• 2 tablespoons kosher salt

• 1 tablespoon black pepper

• 2 tablespoons paprika (optional: smoked paprika)

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 2 tablespoons olive oil

• 2 large onions, sliced

• 4 cloves garlic, minced

• 2 cups beef broth

• 1 cup red wine (or more broth)

• 2 tablespoons Worcestershire sauce

• 1 tablespoon tomato paste (optional)

• Fresh thyme or rosemary (optional)

Instructions:

1. Preheat Oven to 300°F (150°C).

2. Season the Brisket:

   • Mix salt, pepper, paprika, garlic powder, and onion powder in a small bowl.

   • Rub the mixture all over the brisket. Let it sit at room temp for 30–60 minutes if possible.

3. Sear the Brisket:

   • In a large Dutch oven or roasting pan, heat olive oil over medium-high heat.

   • Sear the brisket on both sides until browned (4–5 minutes per side). Remove and set aside.

4. Sauté Aromatics:

   • In the same pot, add sliced onions and sauté until golden (5–8 minutes).

   • Add garlic, tomato paste (if using), Worcestershire sauce, and cook another minute.

5. Deglaze & Add Liquid:

   • Pour in wine and scrape the bottom of the pan.

   • Add beef broth and herbs (if using). Bring to a simmer.

6. Return Brisket to Pot:

   • Place brisket fat-side up in the liquid. The liquid should come halfway up the meat.

   • Cover tightly with a lid or foil.

7. Braise:

   • Transfer to the oven and cook for 3.5–4.5 hours, or until fork-tender.

8. Rest and Slice:

   • Remove brisket from the pan and let rest 15–20 minutes.

   • Slice against the grain for best tenderness.

9. Optional – Make Gravy:

   • Simmer pan juices on the stove to reduce or blend into a smooth sauce.

Smoked Brisket (Texas Style)

Ingredients:

Same basic dry rub as the oven version, or you can use a traditional Texas rub:

• ¼ cup kosher salt

• ¼ cup coarse black pepper

• (Optional: add paprika, garlic powder, or cayenne for a custom rub)

Instructions:

1. Trim the Brisket:

   • Trim excess fat, leaving about ¼ inch on the fat cap.

2. Season:

   • Apply a generous coat of the rub on all sides.

   • Let it sit uncovered in the fridge overnight (optional but recommended).

3. Preheat Smoker:

   • Preheat to 225–250°F (107–121°C). Use oak, hickory, or mesquite wood for classic flavor.

4. Smoke:

   • Place brisket fat-side up in the smoker.

   • Smoke until internal temperature reaches about 165°F (usually 6–8 hours depending on size).

5. Wrap (Texas Crutch – optional):

   • Wrap the brisket tightly in butcher paper or foil to retain moisture.

   • Return to smoker until internal temp reaches 200–205°F (usually another 3–5 hours).

6. Rest:

   • Let rest (still wrapped) in a cooler or warm oven for 1–2 hours before slicing.

Slow Cooker Brisket

Ingredients:

Same as oven version.

Instructions:

1. Season & Sear:

   • Season brisket with the rub.

   • Optional but recommended: sear in a pan on both sides for extra flavor.

2. Add to Slow Cooker:

   • Place sliced onions and garlic at the bottom of the slow cooker.

   • Lay brisket on top, fat-side up.

   • Add broth, wine (or more broth), Worcestershire sauce, and tomato paste.

3. Cook:

4. Low for 8–10 hours or High for 5–6 hours, until very tender.

5. Rest & Slice:

   • Remove brisket and let rest 15 minutes before slicing against the grain.

6. Optional Sauce:

   • Strain and reduce the juices on the stovetop for a delicious sauce.

Meal Prep and Storage Tips

• To store: Cool completely, then slice and store in an airtight container with some of the cooking juices. Keeps in fridge 4–5 days.

• To freeze: Slice and wrap tightly in foil or vacuum-seal. Freeze up to 3 months.

• To reheat: Reheat gently in the oven at 300°F with some broth or sauce, covered with foil until warmed through (~30 min).

602 N 17th Street, Monett, MO 65708  | 417.405.1112