This simple BBQ brisket recipe uses a homemade, tangy sauce that’s both paleo and whole30 compliant. Brisket is usually made on the barbecue but this tough yet delicious cut of meat is also perfect for the low & slow cooking method of the slow cooker.
For this recipe, you’ll need a batch of my Slow Cooker Tangy BBQ Sauce. Of course you can substitute your favorite or preferred BBQ sauce. Will it be paleo and/or whole30? Depends on what you use but maybe not.
Cue all the BBQ fanatics telling me that brisket shouldn’t be cooked in the slow cooker. No joke, whenever I post a slow cooker brisket recipe, there’s always at least 1 person out there in social media that hates on it. I stand my ground; brisket is perfect for the slow cooker because it’s a tough meat.
Tough meats are best cooked low & slow. This is a recipe here the meat will be extremely tender (falling apart tender) when it’s done cooking.
You know I normally like to make my own spice blends but to simplify things, this time I used Primal Palate’s Barbecue Rub. Of course I do have my own barbecue blend so if you’re looking for one, use this:
Homemade Barbecue Rub (approx 1 cup)
1/3 cup chili powder
1 tbsp garlic powder
1 tbsp paprika
1 tbsp thyme
2 tsp pepper
2 tsp red pepper flakes
2 tsp salt
1 tsp cumin
1/2 tsp cayenne
- 3 lbs brisket, fat trimmed
- 1 small onion, sliced
- 2 tbsp barbecue rub
- 2 cups Slow Cooker Tangy BBQ Sauce (Paleo/Whole30)
- 1 cup low-sodium beef broth
- Season brisket generously with barbecue rub.
- Add onion and broth to the slow cooker.
- Add seasoned brisket on top.
- Cover brisket with BBQ sauce.
- Cook HIGH 4-6 hours, LOW 8-10.
Slice your meat against the grain or shred it. However you want to serve this brisket, that’s up to you the taste will still be the same. I sliced my meat then put it back in the slow cooker to warm in the juices until I’m ready to serve it.
To keep this whole30/paleo and fairly low-carb, I served this over mashed cauliflower.
How will you serve this? Have you ever made brisket in the slow cooker?
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