Buffalo brisket, about 2-3 lbs (I use a beef brisket)
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
. 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!