Recipe: Paleo BBQ Brisket.

November 12, 2014

This is kind of a guest post, kind of not. One of my biggest inspirations for dinner comes from the advice of my friends. My best friend Coti recently started eating paleo and it's been so fun to share all of our recipes together. The other day I needed an easy (cold-weather) recipe and she supplied me with BBQ Brisket. My 2 favorite things about brisket are (1) its so delicious and (2) you put it in a crockpot and let it cook. Because I did this before work, I didn't have time to pre-cook onions, cook it on high and then change it to low. So, instead I threw everything in the crockpot, put it on low and 7 hours later, here it is. It was amazingly delicious and so very flavorful, and totally paleo. Coti revamped this recipe for her liking. I cooked mine per Coti's recommendations. But for all of you, I left the original recipe in black, and Coti's additions in red. Therefore you can pick which one you'd like to cook! I think either one would be good. Enjoy! 

  • 1 Brisket (6 lbs, trimmed by the butcher) They only had 2.5 lbs so that’s how much I used)
  • 2 Medium-Sized Yellow Onions
  • 6 Cloves of Garlic
  • 1 Can Organic Tomato Sauce
  • 1/3 cup Raw Honey – ½ cup raw honey
  • 1/4 tsp (or capful) of Liquid Smoke
  • 1 tsp Chili Powder (nice and spicy)
  • 1 cup Apple Cider VinegarI used 1/2 cup
  • 1/2 tsp Cracked Black Pepper – I used more, probably around 1 teaspoon
  • 1/2 tsp Kosher Salt – I used more, probably around 1 teaspoon
  •  2 cups of water
  • 3 tablespoons tomato Paste
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Maple sugar crystals (Or 2 tablespoons maple syrup)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cumin
  • 5 shakes of Worcestershire – (Technically not paleo)
How to make: 
When I (Kristen - not Coti) made this recipe, I put everything in the crock pot at once, (still salt and peppered the brisket) and turned it on low and cooked for around 7 hours. Then I completed the brisket by following the oven instructions. Here are the original and Coti's instructions: 
  1. Roughly chop the onions and add them in a pot over medium/high heat. 
  2. Brown the onions for about 3 minutes(This took closer to 8 minutes)
  3. Chop the garlic and add to the pot.
  4. Add the tomato sauce, honey, liquid smoke, chili powder, and vinegar. Stir it all together until melted. (I added all my extra ingredients after it had been cooking for 3 hours. I tasted the (original) sauce and didn’t love the flavor, if you go off of my recipe add the extra stuff now)
  5. Add in the water. 
  6. Wash, pat dry, and place your brisket in the crockpot. Cover in the black pepper and salt.
  7. Pour the sauce over the brisket and cook on high for about 2 hours.
  8. Reduce the heat to low for the next 6 hours.
  9. Pull out the brisket and set it aside on a cutting board.
  10. Using two forks, start pulling the tender brisket apart. 
  11. Meanwhile, pour the remaining sauce from the crockpot back into the pot you were using earlier. Using an immersion blender {or an actual blender}, blend the sauce until it’s smooth. 
  12. Simmer the sauce on medium/low to help some of the extra moisture evaporate off. Note that this is not a thick BBQ sauce because of the extra water added to help cook the brisket. If you want it thicker, simmer it longer or add some arrowroot. (I didn’t do this step. I just added the sauce to the glass pan (It was an 8x8). I put the brisket in after I shredded it and completely covered the meat with the sauce)
  13. Put your shredded brisket into a 9 x 13” baking dish and ladle about 1/3 of the BBQ sauce over the brisket. (I used almost all of the sauce)
  14. Cover with aluminum foil and bake at 350 for about 15 minutes. (I did 375 for 20 minutes)
  15. Top with your favorite fresh herbs/veggies {I used cilantro} and enjoy! (I sliced up green onions and sprinkled on top of meat and also slices of avocado on top. At first we tried it in a butter lettuce cups but it’s so hot and very juicy. 
again, all ingredients, one pot. 
your house will literally start smelling the second you turn the crockpot on
i decided against shredding the meat and just cut into slices
slices, in 9x13 dish.
cover with all the delicious sauce/onions ext and put it in the oven!
again, the smell is intoxicating. 
eat. enjoy. put whatever your heart desires on top. 
co, thanks for the recipe! one of my new favorites! 


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I love hearing from all of you and greatly appreciate all your feedback and comments! xx Kristen