Search

Team Zellner’s BBQ Brisket

This recipe is from Jeff’s mom Debbie (::ahem:: DBZ), who I believe I have mentioned before

Ingredients

• ½ or whole Beef brisket
• Worcestershire Sauce – enough to coat outside of brisket
• Liquid Smoke – 1 tsp to ¼ of bottle (you can omit this, but it is better with it)
• Garlic – several cloves crushed, or 1 TBS dried
• Pepper – ½ – 1 tsp.

Method

Place all above items in a 1 gallon zip lock bag (for ½ brisket) or new plastic trash sack (for whole)
Place in fridge over night to marinate.

Next day, take brisket from bag, save the marinate for the BBQ sauce below, place meat fat side up in a large casserole pan that you have lightly oiled. Cover tightly with foil, making sure foil DOES NOT touch the meat. Bake at 275° for 4 – 5 hours. Leave it alone while cooking – opening the foil just slows the process down! The “trick” for brisket is “Long and Slow” meaning cook a long time at a low temperature.

If you care to, add BBQ sauce the last 30 minutes of cooking. Uncover the meat, add the sauce (about ½ bottle or some/all of sauce from recipe below), replace foil and return to oven. (Sometimes I cook the meat completely, slice it thin, return it to the pan, add BBQ sauce to cover, cover with foil and cook 15 minutes.)

When done, let the meat rest for about 10 minutes before cutting. Cut it in slices about 1/8 – 1/4” thick against the grain. If you cut it with the grain, you just have long chewy strands of meat. One quarter inch thick is the thickest you want this meat.

Team Zellner’s BBQ Sauce

This recipe does include some ‘iffy’ paleo ingredients, but overall it is a SLAMMIN’ BBQ sauce. When I first started making it I was unsure about the recipe but OH MY GOD it was good by the end. Yes, it’s a bit high in sugars, so don’t eat the entire jar of it in once sitting. But, if you’re gonna do BBQ, this is a high fructose corn syrup free alternative to what’s usually available. Plus, it’s fun to make your own BBQ sauce!

Ingredients

• 4 ripe plum tomatoes, de-seeded and chopped
• 1 large onion, chopped
• 3 cloves garlic, pressed
• 1/2 cup tomato puree
• 1/3 cup apple cider vinegar
• 1/2 tsp cloves
• 1/2 tsp all spice
• 1/2 tsp chili powder
• 1 cup of the above leftover marinade
• 3 tbsp blackstrap molasses (replace with honey if you’re not into molasses)
• 1/2 cup maple syrup
• 1/2 cup water
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp liquid smoke
• 1 tbsp fish sauce

Simmer for about 30 minutes, or until everything has started to become a chunky style sauce.

Add everything from the pot into a blender and blend until smooth.

Return to the pot and simmer until it is the thickness you like.

This sauce will stay good in the refrigerator for a few weeks and in the freezer for a long time. Enjoy it on the above brisket recipe, baby back ribs, or BBQ Chicken!

Tags: 2012 Paleo Challenge, BBQ, beef, brisket, great for leftovers, paleo potluck

• Comments Leave a Comment
• Categories Dinner, Sauces Dips & Dressings
• Author Lana

Brooklyn Paleo is a paleo food blog with a focus on urban life, and more specifically Brooklyn life!

Have a restaurant to review, a CSA to recommend, or a recipe to submit? Email Lana at: lana@groundupdesigners.com