Ingredients
- 1 batch Bourbon Spiked BBQ Sauce
- 1 3 to 4 lb Beef Brisket
- 1 onion, sliced
- salt, pepper, granulated garlic
- 1 tbs coconut oil, to sear the brisket
Instructions
- Make a batch of this Bourbon Spiked BBQ Sauce and set aside.
- Heat up your coconut oil in a large heavy bottomed skillet over medium heat.
- Season your brisket on each side with salt, pepper and granulated garlic.
- Sear your brisket for a couple minutes on each side, or until the meat develops a nice brown crust.
- Once you've seared your brisket, add the onions to the bottom of your crock pot and place the seared piece of meat on top of the onions.
- Pour your batch of BBQ sauce over your brisket and onions so that everything is coated well.
- Put the lid on your slow cooker and cook on low for six to eight hours. Your meat should be cooked through and very tender.
- Shred your beef with a fork and serve!
Ingredients
- 2 cups plain tomato sauce
- 1/2 cup coconut sugar
- 1 tbs tamari (or coconut aminos for paleo)
- 1/4 cup apple cider vinegar
- 1 garlic clove, crushed
- 1/2 cup bourbon (I used Bulleit)
- 1/4 tsp. liquid smoke
- 3 tsp chili powder
Instructions
- Place a medium sized sauce pan over medium heat.
- Add in your crushed garlic clove, tomato sauce and coconut sugar. Stir together until your coconut sugar dissolves completely.
- Add in your apple cider vinegar, bourbon, liquid smoke, tamari and chili powder. Stir together well. Bring the mixture to a boil and then turn down to a simmer.
- Simmer your mixture for at least 15-20 minutes. Your mixture will appear slightly thicker than when you started. It is going to thicken up even further as it cools.
- Remove your sauce from heat and allow to cool. Store in an airtight container in your refrigerator. This sauce should stay fresh for about two weeks.
- Use it as you would use any other BBQ sauce!