I KNOW it has been forever (1 week) since I last posted. Some of you are probably like “Cmon guy, step your game up.” Well, what happened to me last week is what happens to ALL of us – my life got out of control with teaching CF classes, working the regular day job, and completing my second CrossFit Certification in three weeks (I’m now officially CrossFit Level 1 AND CrossFit Football certified!). So, I’ve been subsisting on Whole Foods prepared chicken breasts/kale salads, a major batch of paleo chili and mashed sweet potatoes that Forrest whipped up, and of course jerky/dried mango/almonds/chocolate Zico.
Needless to say, I was happy when this weekend was over and I knew I could get back to making some solid meals. My friend Gus had tipped me off that Whole Foods was doing a 2-day sale on grass-fed, grass-finished beef brisket – for only $4.45/lb. I mean, I would be tempting the Paleo Gods to kill me if I DIDN’T go buy 3 lbs of that as soon as I heard the news.
I whipped up this EASY, one-step, crockpot recipe for a very smoky, tasty BBQ brisket. We served ours with some paleo onion rings, which was a new experiment I’ll post about tomorrow. I MEANT to serve it with a kale salad as well, but we were just too hungry and tore into this the minute we got home from the gym.
BBQ BEEF BRISKET
2.5 – 3lb beef brisket
1/2 large red onion, diced
8 garlic cloves, diced
3/4 -1 cup of fire roasted diced tomatoes (from a can, or you can do fresh)
1.5 tsp liquid hickory smoke (yes, this exists. I didn’t think it did either. It’s at any normal grocery store and is actually cheap)
2 T chili powder
1 T smoked paprika
2 T olive oil
2 T apple cider vinegar
2 T Dijon mustard
1 tsp sea salt
DIRECTIONS: Mix all of your ingredients besides the red onion into a large mixing bowl. Score your beef brisket on both sides – meaning take a sharp knife, and cut a diagonal pattern in the meat, not all the way through, but just making deep cuts that you will be able to stuff the sauce into. Here’s a video on how to score meat (it’s really easy). Now, place your scored brisket in the crockpot, lean side up (one side should be super fatty). Pour 3/4 of your BBQ sauce on top, and rub it into the brisket with your hands. Get down into those cuts you just made in the meat. Flip it over, pour the rest on, and keep rubbing it in. Flip it BACK over so your lean side is on top. Then, once you’ve thoroughly rubbed all the mixture into the brisket, spread the red onions evenly on top. Let your brisket cook in the crockpot on low for about 6, 6 1/2 hours.
When you take the brisket out, the meat will be easily shredded with a fork and melt in your mouth. It might smell so good that you start eating it out of the crockpot (Forrest). Grab a plate, savor and enjoy
Peace love and paleo –