Paleo BBQ Brisket
Tender, smoky, and bursting with bold flavors, this Paleo BBQ Brisket is a healthier twist on a classic comfort food. Perfectly seasoned with a smoky dry rub featuring paprika, garlic, and thyme, the brisket is slow-cooked to perfection, ensuring it’s irresistibly juicy and fork-tender. The homemade paleo-friendly BBQ sauce, made with coconut aminos, apple cider vinegar, and a touch of honey, infuses every bite with a robust, tangy-sweet kick. Ideal for the oven or smoker, this recipe is gluten-free, refined-sugar-free, and packed with smoky goodness. Serve this crowd-pleaser at your next gathering or enjoy it as a hearty centerpiece for weeknight dinners. It pairs beautifully with roasted veggies or crispy sweet potato fries for a wholesome and satisfying paleo meal.
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Recipe Information
Ingredients
- 4 pounds Beef brisket
- 2 tablespoons Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 teaspoons Black pepper
- 1 tablespoon Sea salt
- 1 teaspoon Dried thyme
- 1 cup Coconut aminos
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Tomato paste
- 1 tablespoon Honey
- 1 teaspoon Chipotle powder
- 1 teaspoon Liquid smoke
Instructions
Preheat your oven to 300°F (150°C) or set your smoker to 225°F (110°C) if smoking the brisket.
In a small bowl, combine the smoked paprika, garlic powder, onion powder, black pepper, sea salt, and dried thyme. Rub this spice mixture evenly over the entire brisket, ensuring all sides are coated.
Place the brisket in a large baking dish if using the oven, or directly on the grill if smoking.
In another bowl, mix together the coconut aminos, apple cider vinegar, tomato paste, honey, chipotle powder, and liquid smoke to form the BBQ sauce.
Pour half of the BBQ sauce over the brisket, coating it evenly. Reserve the other half for basting during cooking and serving.
If using the oven, cover the baking dish tightly with aluminum foil. If smoking, place the brisket in the smoker without covering.
Oven: Cook the brisket for about 4-5 hours until it is tender and can be pulled apart easily with a fork. Baste the brisket with reserved BBQ sauce every hour. Smoker: Smoke the brisket for about 6-7 hours, maintaining a consistent temperature, and baste with the BBQ sauce every hour.
Check for doneness by inserting a fork into the brisket; it should be tender. If not, continue cooking for an additional 30 minutes, checking every 15 minutes thereafter.
Once done, allow the brisket to rest for at least 20 minutes before slicing.
Slice the brisket against the grain and serve with the remaining BBQ sauce drizzled on top or on the side.
Nutrition Facts
Calories |
4639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.3 g | 282% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 18129 mg | 788% | |
| Total Carbohydrate | 95.9 g | 35% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 70.5 g | ||
| Protein | 539.9 g | 1080% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 300 mg | 23% | |
| Iron | 56.3 mg | 313% | |
| Potassium | 6102 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
