Paleo Smoked BBQ Buffalo Brisket
Son of Grok has a fantastic paleo BBQ sauce, but it’s more of a saucy sauce, meaning, you pour it right over you’re going to cook, or use it to marinate your delicious pasture raised meats.
I tend to need it more for crockpottery, so I modified it just a tiny bit for my purposes here.
BBQ Sauce:
Ingredients:
Buffalo brisket, about 2-3 lbs
1/2 large red onion, diced
3/4 cup tomatoes, diced, or tomato sauce
6 cloves of garlic, diced
2 tbsp avocado oil (olive oil works, too)
2 tbsp chili powder
2 tbsp dijon mustard
2 tbsp organic apple cider vinegar (balsamic vinegar works in a pinch)
1 tsp kosher or sea salt
1 tsp hickory liquid smoke
Directions:
- To prep, mix all the ingredients EXCEPT for the onion in a medium sized bowl until it gets a nice, thick consistency. I opted out of the beef stock used in the original sauce recipe because cooking brisket in a crockpot does wonders in terms of bringing out the natural juices in the meat. Buffalo tends to be an especially lean meat, but have to fear, this might be some of the best paleo brisket you’ll ever have.
- Score the two flat sides of your brisket in a diagonal criss-crossing pattern, with each score being about 2-3 inches apart. You don’t have to be perfect about scoring all the meat, but you do want to be able to really get the sauce into the meat.
- Place the brisket into your crockpot, lean side up. Pour half of your BBQ sauce over your brisket, rubbing in the sauce for just a few seconds until your brisket is fairly well covered.
- Turn over your brisket, and pour the remainder of the sauce on your brisket, and repeat rubbing in the sauce until you get pretty good coverage.
- Cover your BBQ-ified brisket with all the diced red onion, and spread evenly.
- Cook for 5-6 hours. Your brisket should be lean, tender, and pull apart with a fork. BAM!
Where did you purchase the meat from?
Check out the Falls Church Farmer’s Market on Saturday mornings. There’s that particular vendor, who sells a lot of high quality, grass fed pork and buffalo meats, albeit at a premium price. There’s also Valentine’s Farms, who have a vendor tent all year around, and have the best prices I’ve seen for Pasture Raised Meats and Eggs. I usually go in with an empty insulated bag, fill it up, and have enough pasture raised meats for about one or two weeks.
This brisket was AWESOME.
Glad you liked it!
This looks so delicious! I have a large london broil from Valentine’s in my freezer right now. Do you think I could use that in place of the brisket?
I’m honestly not quite sure. It’d be an interesting experiment. The sauce is crucial, and I’m guessing that the meat will be tender and tear easily after the proteins break down from being cooked for so many hours. Give it a shot!
This looks so awesome, making it tomorrow!