Slow Cooker BBQ Beef Brisket (Whole30, Paleo, Keto optional)

The slow cooker and the Instant pot are both my best friends in the kitchen. They make really delicious meals with little to no work or preparation – you literally just set it and forget it. This slow cooker BBQ Beef Brisket is so simple that you could make it with your eyes closed, and that includes making your own BBQ sauce as well! The sauce is both sweet and tangy, and after a few hours of roasting in the slow cooker, the beef is literally falling apart. You won’t believe how tasty this simple recipe can be!

There are many people who give up red meat for personal reasons, but beef takes a lot of heat when it comes to the realm of sustainability. While I personally eat all meats in moderation, I specifically moderate my intake of red meat even more, and try to make healthy and (more) sustainable choices when buying meat.

Buying sustainable meat

I really personally do not buy into the idea that meat is necessary in all diets. I do believe that we live in an age where we can ship food stuffs from around the globe to meat our dietary needs – something that is very new in the history of human kind. For some people (like myself), being vegan is not really in the cards due to dietary restrictions. Between struggling to digest both soy and legumes and having limited grain choices, my protein sources are limited to animal products. That doesn’t meant that while planning meals or shopping at the grocery store that you can’t make better choices about where your meat comes from.

Many people are critical of the meat industry in general, whether it is because of the poor conditions the animals are kept in, the quality of the meat, whether or not the animals receive antibiotics as a routine, or the food that the animals are eating. There’s a lot to be picky about, and there are many people who simply don’t care. This portion of this recipe’s post is not dedicated to the problems within the meat industry, but rather to the solutions that many people have found who may not be so keen on buying their meat from the huge meat companies.

You can’t get around some of the facts: roughly 2 pounds of beef needs about 4000 gallons of water. That number comes from two places: the water that goes to the crops that feed the cows, and to the cows themselves. There’s also the fact that many farmers grow food just for livestock, while much of that land could be used to sustainably grow food for more local regions. The World Wildlife Fund even has a page dedicated to the growing global impact the dairy industry has had, They are urging people to reduce their dairy intake due to the dairy industry’s impact on delicate ecosystems, such as the Chihuahuan Desert, the Coast of East Africa, the Yangtze River, and the Eastern Himalayas.

So what are your options if you still want to occasionally indulge in something like this tasty recipe? One organization, Foodprint, offers a number of suggestions. One simple solution is to eat less meat overall, and to buy pasture-raised meats when possible. I know that this blog is about saving money on food, so the next time if you go to the grocery store and see that price tag on pasture-raised meat and gawk, I get it. It’s a lot more money than your typical grocery store meat selection. Only you can make the choice of what you should buy with both your budget.

But, I cannot go without saying that pasture-raised meats taste infinitely better than the stuff you buy in bulk at Costco or at the grocery store. You don’t need to do much thinking about it to understand why it tastes better: the animals are usually living in better conditions, they usually eat more natural foods, and most likely they came from a more local farm. More local means that the meat you are eating took a much shorter journey from the cow to your plate, and is definitely more fresh than what lines the meat section of the grocery store. And even better? Most smaller farms use more sustainable practices in their farming, reducing waste.

Choosing what type of meat is right for both your budget and for the environment is a tricky choice. There are many factors that contribute to climate change, and other lifestyle choices you make can help make a positive impact on the environment. My personal favorite is to buy from companies that have pledged to reduce their own carbon footprint (in seriousness, not just as a marketing ploy); no matter how dedicated you are to personally reducing your own personal contributions to climate change, corporations around the world are the real players in tipping the scales towards the Earth healing, or not. So, give your money to companies that are making a real difference in the Climate Change game. There are a number of websites that can help you determine how a company is or is not contributing to climate change, but you can always investigate each company yourself.

How to make Slow Cooker BBQ Beef Brisket

The ingredients for this recipe are simple and the instructions are even easier!

To make this tangy and sweet BBQ Beef Brisket, you’ll need:

• beef brisket
• garlic powder
• onion powder
• salt
• pepper
• chili powder
• dates (omit if keto)
• tomato paste
• coconut aminos
• balsamic vinegar
• water

Place your brisket fat side up in your slow cooker. Rub the brisket with the garlic powder, onion powder, salt, pepper, and chili powder. Next, place your dates, tomato paste, coconut aminos, balsamic vinegar, and water in the slow cooker. Mix everything around so that it mixes well. If you prefer to combine the tomato paste, coconut aminos, balsamic vinegar, and water separately before placing in the slow cooker, that’s totally okay, but it honestly is not necessary for this juicy recipe.

Put the lid on. Turn the slow cooker on slow and cook for about 8 hours. I’ve also had success just adding in the water at the beginning of the day and You can also cook it on high for 3-4 hours, but I personally love the low and slow option for this recipe.

Once the brisket has cooked, remove it from the slow cooker and allow it to rest for about 15-20 minutes. Then, cutting against the grain, slice and serve with the sauce left in the slow cooker. Serve with my tangy and delicious Brussel Sprout, Broccoli, and Red Cabbage Coleslaw for some amazing superfood greens with this tasty meal!

Enjoy!