1 corned beef brisket  - 3-4 lbs

Barbecue Sauce: (Makes 2 Quarts)
2 tbsp. soy sauce
3/4 cup low carb ketchup
4 cups beef stock
3 tbsp. cider vinegar
5 cloves minced garlic
1 stalk chopped celery
2 small onions, chopped
juice of a lemon
zest of one lemon
1/4 cup steak sauce low carb
2 small red peppers- chopped
1 bunch of scallions-diced
1 tbsp. grated ginger - finely grated

Dry herbs: 
2 ground mulatto chilies (grind fresh in coffee grinder)
1 tsp. black pepper
1 tsp. white pepper
1 tsp. cayenne pepper
1 tbsp. salt
1 tsp. dry mustard
1 tsp. dry oregano
1 bay leaf
1/2 tsp. cumin
2 tbsp. - barbecue spice
1 tsp. savory
1 tbsp. Paprika
3 tbsp. low carb sweetener
1 tsp. dry Basil
1 tsp. xanthum gum
1 lb. bacon- diced and cooked in 350 degree oven for 30 minutes- reserve drippings

Sauce Preparation:(1/4 cup sauce per serving - approximate total net carbs 1.6)
Chop celery, onion, pepper, and scallion. Mince garlic and grate ginger. Add all dry ingredients except xanthum gum. Sweat ingredients until tranclucent with 2 tablespoons olive oil over low-med heat, 5-7 min(with lid on 4 qt sauce pot). Add all dry ingredients and cook an additional 1-2 minutes. Then, add lemon juice, soy sauce, steak sauce, ketchup, beef stock, vinegar, lemon zest and rendered fat from cooked bacon. Simmer 1 hour then remove bay leaf. Add xanthum gum to sauce then emulsify sauce with stick blender. Mince bacon and add to sauce. Refrigerate until ready to use. 

Brisket Preparation:
Boil brisket with spices from packet about 3 hrs until tender. Then, brush brisket with barbecue sauce and grill over charcoals or medium high gas grill about 6-8 minutes each side. Make sure you brush beef with barbecue sauce continuously.

Yields about 6 servings - approximately 9 net carbs per serving