Print

Flavorful Keto Smoked Brisket Lettuce Wraps Recipe with Easy Chipotle Mayo

keto smoked brisket lettuce wraps - featured image
Print Recipe

These keto-friendly smoked brisket lettuce wraps combine smoky, tender brisket with a creamy, spicy chipotle mayo, wrapped in crisp lettuce leaves for a low-carb, flavorful meal.

Ingredients

Scale
  • 3–4 pounds beef brisket (preferably flat cut for even cooking)
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil or avocado oil (for rub)
  • Wood chips for smoking (hickory or oak recommended)
  • 1/2 cup mayonnaise
  • 1–2 chipotle peppers in adobo sauce, finely chopped
  • 1 tablespoon fresh lime juice
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1 head of butter lettuce or iceberg lettuce
  • Optional garnishes: sliced red onion, fresh cilantro, diced avocado

Instructions

  1. Prepare the Brisket Rub: In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Drizzle olive oil over the brisket and massage the spice rub evenly all over the meat. Let it rest at room temperature for 30 minutes.
  2. Set Up Your Smoker: Preheat your smoker to 225°F (107°C). Add wood chips—hickory or oak—to the smoker box or directly on the coals to create steady smoke.
  3. Smoke the Brisket: Place the brisket fat side up on the smoker grate. Smoke until the internal temperature reaches 195°F (90°C), about 5-6 hours.
  4. Rest the Brisket: Remove the brisket from the smoker and wrap it tightly in aluminum foil. Let it rest for about 1 hour to redistribute juices.
  5. Make the Chipotle Mayo: Mix mayonnaise, chopped chipotle peppers, lime juice, minced garlic, salt, and pepper in a bowl. Refrigerate until ready to serve.
  6. Slice and Assemble: Slice the brisket thinly against the grain. Wash and dry lettuce leaves. Build each wrap with brisket slices, a drizzle of chipotle mayo, and optional garnishes.

Notes

If you don’t have a smoker, use oven-roasted brisket with smoked paprika and liquid smoke as a substitute. Keep smoker temperature steady at 225°F. Resting the brisket after smoking is crucial for moist meat. Slice against the grain for tenderness. Adjust chipotle mayo heat by adding more mayo or lime juice if too spicy. Leftover brisket can be stored wrapped in foil in the fridge for up to 4 days.

Nutrition

Keywords: keto, smoked brisket, lettuce wraps, low-carb, chipotle mayo, BBQ, keto recipe, smoked meat, healthy wraps

Find it online: https://goldensimmer.com/flavorful-keto-smoked-brisket-lettuce-wraps-recipe-with-easy-chipotle-mayo/