Thursday, May 1, 2014

Paleo Smokin Hot Brisket

This meal has been my life saver when it is time to have guests over.  It is always a hit and super easy to make!! Everyone one that has had my brisket dinner has begged for the recipe so I thought what a better place to get it out to everyone than on my blog.  The number of people you are having over will determine the size of the brisket needed.  The smaller briskets actually come out a little more tender and tasty then the huge ones but they are all good.  I'm able to prep the meat while the kids are watching a short show and when I get it in the oven I'm ready to play with the boys for the next 2 hours plus while it cooks.

Where can you get a good Brisket???  The Fruit bowl in St Thomas just got them in and the meat is AMAZING!!  Thanks Dave you truly do have THE BEST meat selection on Island!  We had this last night and wow it was by far the best one I have ever had and I've been making this dish for years.  Enjoy!
  • 1 Brisket (2 to 5 lbs) Try to find a cut that has a nice thick layer of fat on one side, no joke!
  • 3 tsp sea salt
  • 1 Tbsp coconut sugar crystals
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp granulated garlic
  • 1 tsp ground black pepper
  • 1 large oven bag
  1. Mix ingredients from sea salt to black pepper in a small bowl.  This is the magic spice that makes just about anything taste good so feel free to double or triple the recipe to have extra for tomorrow night's tuna or salmon steaks.
  2. Line an 11x17 pyrex or casserole dish with one large oven bag.
  3. Place the rinsed and dried brisket in the bag.
  4. Rub the spice rub on both sides of meat and place the meat with the fat side facing up.  If there is room you can throw in some small red potatoes and sliced carrots and onions if you want to have a full meal in the bag.  But sometime the brisket is just too big for extra veggies.
  5. Tie off the bag and cut 6 small slits in the top.
  6. Bake at 325 deg F for 2.5 to 3 hours for a 2-3 lb brisket or 3 to 3.5 hours for a 3-5 lb brisket.  The longer you cook the better....don't rush this one otherwise the meat will not be tender enough!
  7. Slice and serve hot with your favorite veggie.
This can be prepared the night before and placed in the refrigerator until you are ready to cook it.  The longer the spice rub marinates the meat, the better!

Print Recipe.

1 comment:

  1. This dinner is super good folks. One of my favorites. Make sure you keep all the juice that collects in the bag and pour it back over the meat. It's basically liquified fat so it's not exactly good for you but it is delicious. And that spice rub is incredible. Good on just about any kind of meat or fish.

    - The Husband