This is so very easy and simple! I love easy meals, especially when they turn out as yummy and crowd pleasing as this did. My husband loved this (as did I) and our two little boys ate it up so quickly we couldn't keep enough meat on their plates.
I made this on Valentine's day. We are in the middle of doing a huge cleaning out of our house, so I didn't do much to celebrate the day, but I made a good meal with brisket, green beans with bacon and smothered in bacon grease, and some homemade pink jello. It made everyone happy and full. :-)
So back to how easy this meal is. It's almost as easy as a roasted chicken, but there is a little measuring and mixing for the sauce. However, you don't have to de-bone the meat at the end, so that makes up for it.
This sauce is super yummy...and you can vary the amount of honey in it if you want it less or more sweet. Also, you can opt to leave the honey out for the cooking portion and then just drizzle it over the meat on plates. That way your raw honey can retain it's wonderful raw properties instead of being cooked away. I put a little in the sauce and then drizzled more over our portions at the table.
This is great to use on brisket or short ribs, and I think it would be great with a pork roast or ribs as well, but I haven't tried that yet. I do think the sauce would be fantastic with a little blackstrap molasses in it, but as that is not GAPS friendly, I decided to make a sauce without it. Let me know how it is if you add some!
Enjoy! I can't wait to make this again...
Brisket or Ribs with GAPS/Paleo Barbeque Sauce {Recipe} Ingredients:
- 1 jar (7oz) tomato paste
- 1 tbsp mustard (I buy a brand made with ACV)
- 1/2 cup ACV (Bragg's Raw apple cider vinegar)
- 2 tbsp - 1/2 cup raw honey (can be put in sauce to your sweetness liking or drizzled over meat after cooking to retain raw properties. I put 2 tbsp in the sauce then drizzled some on plates at the table.)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cinnamon
- pinch of ground cloves and allspice
- 1 heaping tsp cumin
- 1 1/2 tsp salt
- 1/8-1/4 tsp chipotle pepper powder (or more if you like spice - remember, I can't handle spice :-) )
- 1 brisket OR some short ribs, grass fed
Process:
- Place brisket (fat side up) or ribs in dutch oven (or crock pot!).
- Mix all ingredients for sauce together, spread over brisket or ribs.
- Cover and cook:
- In oven, if pressed for time (I put this in the oven around 2 pm), cook at 350* until sauce/liquid begins bubbling (I began to smell it in the house and checked on it and it was bubbling). Then reduce oven temperature to 225* or 250* and cook for about 3-4 hours.
- In oven, if you begin it before lunchtime, simply cook at 225*-250* for 6-7 hours.
- In crock pot, just put on low and cook 6-8 hours.
- This is what it looks like after cooking...
- Then, I flipped the brisket over to get all the sauce on top off the brisket into the juices in the pot. Remove the entire brisket (but not the sauce/juices) to a plate or platter and slice against the grain. Stir the sauce to combine it with the meat juices, and then add the sliced brisket back into the yummy sauce in the dutch oven or crock pot. Get the meat all surrounded and covered with the sauce. Mmmm...
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- At this point, you can serve OR you can do what I did - place it back in the oven with the lid OFF at about 350* for 10-20 minutes before serving. It is a step you can totally skip.
- Now, go eat it! Wasn't that so easy?
We ate this with some green beans cooked in lard and bacon grease with broken up pastured bacon. Drool. I love my Le Creuset casserole dish for this kind of dish.
Finished dinner off with homemade jello. Mmm....made with fresh juice and grass fed beef gelatin. Served on nice paper plates. :-) I might have not wanted to do any more dishes at this point...
Hope you enjoy this! Nothing says love like brisket and green beans with lard and bacon grease, right? :-)
This is part of Real Food Wednesday and Fight Back Friday and Fat Tuesday.
FAQs
While smoked brisket is often served without any particular sauce, it's even better paired with a barbecue sauce that has true depth of flavor. Even if you're not usually a fan of the barbecue sauces you can buy in the store, you might just like this one.
What is brisket sauce made of? ›
In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling. Pour sauce over meat slices in pan.
What is shoop sauce? ›
Shop Sauce is their North Carolina BBQ sauce, perfectly blending together a secret mix of spices to produce a tangy and spicy sauce. Shop Sauce is wonderful as a glaze or marinade for chicken, pork, and beef on the grill. It also is a great tool to have as an ingredient in other dishes.
What kind of BBQ sauce for brisket? ›
Texas-style sauce: This sauce is thinner than Kansas City-style sauce and is made with a mix of tomato sauce, vinegar, and spices. It's a great choice for beef ribs or brisket. Carolina-style sauce: This sauce is made with vinegar, mustard, and spices, and is a tangy alternative to the sweeter sauces.
Do you put BBQ sauce on before or after cooking meat? ›
Focus on searing the meat and then cooking it until it reaches a safe inside temperature at the thickest part. Sauces are best applied near the end of cooking to prevent burning. Only baste it with sauce during the final five minutes of cooking. The taste will blow you away without any burned mess on your grill.
What is the tastiest part of brisket? ›
Now, coming to the point (jokes aside), the point is where almost all of the fat resides. This is a small and thick visible piece of connective tissue. Off the bat, the point consists of more flavor due to the amount of fat present. However, once the fat is cooked down, there's still a lot of meat leftover.
Why is brisket so expensive? ›
Now, post-pandemic, the U.S. cattle supply is at its lowest in decades due to recent droughts impacting cattle feed like corn and hay. As a result, the cattle that are being sold are smaller in size. In addition, many ranchers are holding on to their cattle longer to build back their herds.
Why is brisket so cheap? ›
Quality and Grade: The quality and grade of the brisket play a significant role in its price. Higher-quality or graded meats, such as USDA Prime, are often more expensive than lower-quality cuts like choice or select. Cut and Trim Level: The way the brisket is cut and trimmed can affect its price.
What is hillbilly sauce? ›
Hillbilly Hot BBQ Sauce – The proper BBQ sauce you've all been looking for. It's flavorsome, smokey and hot with a subtle sweetness. The sauce's main ingredient is the Ghost Pepper, which was the first chilli tested to hit over 1 million Scoville Heat Units... It's not longer in the top spot but it still a belter!
What is Ricky Bobby sauce? ›
"The Ricky Bobby" Pizza: 1/2 BBQ sauce and 1/2 Chicago sauce, pepperoni, ham, sausage, bacon, mo - Picture of Pizza Junkiez, Kokomo - Tripadvisor.
Buzzard Sauce Bottle. Red Robin Buzzard Sauce is a spicy wing sauce that works with your favorite sides as well.
What is the best liquid to put on brisket before smoking? ›
As long as your rub doesn't have a high salt content, Worcestershire Sauce is another good liquid option for a brisket spritz. It will give you a strong but delicious extra layer of flavor on the brisket. If you find the flavor of the sauce too heavy on its own, just add some water to thin it out.
Do you have brisket with or without sauce? ›
We glaze our slices with a really thin sauce for comps. It keeps the meat from drying out and is a good vehicle to add some extra flavor. At home, I usually don't sauce the slices until they get in the sandwich.
How do you make brisket more flavorful? ›
Common go-to rubs include seasonings like garlic, herbs, and spices. Just be sure to take it easy on the rub so that your brisket doesn't come out too salty. If you plan to mop or baste your brisket while smoking, be sure to coordinate the flavors properly with your rub. Marinating is another option for smoked brisket.
Can you put BBQ sauce on meat while smoking? ›
Barbecue world champion Melissa Cookston advised Food & Wine to only apply sauce during the final stages of cooking, stating that the sauce should be considered "an accompaniment — never cooked on the meat." Since smoking can take up to 24 hours, as mentioned above, applying sauce too early can result in burning (via ...
