Brisket is an amazing cut of meat. However, if you don’t know how to cook it properly, it can quickly become a nightmare. You spend good money on it and have awesome intentions, but it turns out dry, tough and stringy. Has anyone been there?
Well, today, I teach you a very easy, entry level preparation involving your slow cooker. While I prefer my brisket smoked with a juicy fat cap and a nice layer of bark (as seen below), it takes a bit more time and experience to get there. So, let’s start with the slow cooker…
Three keys to today’s recipe are:
- Make sure to sear off your brisket as this will provide depth of flavor.
- Make sure you cook it long enough for the connective tissue to break down, but not so long that it dries out.
- Make sure to allow it time to rest and, when you cut it, cut it across the grain as this will provide a tender experience.
We pulled the camper up to Sardine Lake for Father’s Day and it was an awesome experience. We were in the high Sierra where in the upper left corner of your cell phone it says NO SERVICE. If you ever get the chance to visit the area, I highly recommend it. We were in Plumas County, which was the epicenter of the California Gold Rush of 1849.
I started Father’s Day with Jessie, “The Jo!” and “The Bro!” in what is possibly my favorite place on earth; infront of a campfire.
After a little breakfast cooked on my Camp Chef Pro 90 (if you don’t have one get one), my trainer put me through 100 burpees for time. If you look closely, you can see “The Jo!” playing on his island in the middle of Berger Creek in the background.
Alright guys, suffice it to say that I enjoy stepping back in time where cell phones have NO SERVICE. The weekend was refreshing for me and much needed as I prepare for this week’s shoot of videos for the site.
Thanks for tuning in, get out there and make some brisket, be thankful for all that you have and remember to…
“Keep It Paleo!”
(Making the boys earn their ice cream…)
“It’s Not Gourmet, Bro!” – Beef Brisket with Raisin Sauce
“Keep It Paleo!”
We have 4.5 pounds of brisket. Fatty beef is 1.5 ounces per block (cooked weight). We’ll say it cooks down by 8 ounces, so once cooked, we have a total of 64 ounces protein. At 1.5 ounces per block, that gives us 42 protein blocks.
We have 2 cups of raisins. Raisins are one tablespoon per block. So, we have 32 carb blocks from raisins.
We have one large onion which yield approximately 2 cups. Onions are one cup per block, so 2 carb blocks from onions.
We have 1 cup of apple cider vinegar. Fruit juices and vinegars are ~1/3 cup per block, so 3 blocks from the vinegar.
We have 1/2 cup worcestershire, which is 1/4 cup per block, so 2 carb blocks.
We have 1 cup of whole garlic cloves. Garlic is 1/2 cup per block, so 2 carb blocks.
We have 3 tablespoons of olive oil. Olive oil is 1/3 tsp (1.5 grams fat) or 2/3 tsp (3 grams fat) per block, so 27 fat blocks or 13.5 fat blocks depending on your prescription.
This meal is conveniently balanced between protein and carbohydrate. However, you’ll need to add a bit more fat. I would recommend drizzling it with a bit of flavored oil at the time of serving or eating it with some avocado or mac nuts.