Recipe of the week PALEO BBQ beef brisket

Macros: 4oz Brisket C: 1.2g  F: 12.5g  P: 35.4g



2.5 lb beef brisket or Chicken Breasts This will give you 10, 4oz servings! 


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




Mix all of your ingredients besides the red onion into a large mixing bowl, creating sauce.


Score your beef brisket or chicken breasts 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. Place your scored brisket in the crockpot, lean side up (one side should be super fatty).

Pour 3/4 of your 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.

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 6-7 hours, or on high for 3-4 hours.


Categories: WOD