Smoky BBQ Brisket

Smoky BBQ Brisket

Hands On Time: 15 minutes

Total Time: 8.5 hours

Serves: 8


Nutritional Information: 

Campfire BBQ Sauce: 

Calories – 23.4 kcal

Net Carbs – 3.5g

Fat – 0.17g

Protein –  0.47g

BBQ Brisket: 

Calories – 355 kcal

Net Carbs – 0.53g

Fat – 16.8g

Protein – 47.2g


Imagine tender, fall-apart brisket with a sweet and smoky flavor and caramelized crust.

Pity you need a smoker and a BBQ to make it, right?

Nope! All you need to make this crazy good BBQ Brisket is a slow cooker, oven, and some AMAZING Campfire BBQ Sauce.

Rich and deep in flavor, with a wisp of smoke throughout, this BBQ sauce is fabulous with any grilled meat but also as a marinade or BBQ baste.

I highly recommend buying some liquid smoke, not just for the BBQ sauce but to use on EVERYTHING, but if you don’t any to you could double the smoked paprika recipe and still achieve a delicious flavor.

Come on. The perfect BBQ is on its way – even if you live in an apartment.




Campfire BBQ Sauce

2 cups tomato passata

6 ounces tomato paste

1/3 cup apple cider vinegar

6 tablespoons Sukrin Maple Syrup

2 tablespoons molasses

4 tablespoons coconut aminos

1 teaspoon garlic powder

2 teaspoons smoked paprika

2 teaspoons mustard powder

0.5 teaspoon onion powder

1 teaspoon salt

0.5 teaspoon ground pepper

1 teaspoon liquid smoke

¼ teaspoon chili flakes (optional)


BBQ Brisket

4-pound beef brisket

2 teaspoons of Sukrin Gold

2 teaspoons of smoked paprika

½ teaspoon of onion powder

1 teaspoon of garlic powder

1 teaspoon of mustard powder

½ teaspoon of salt

¼ teaspoon of ground black pepper




Campfire BBQ Sauce:

Place all of the ingredients into a saucepan and bring to the boil, stirring to combine.

Reduce heat and simmer for 30 minutes until reduced and thickened.

Store in jars in the fridge for one month.


Smoky BBQ Brisket:

Combine the dry spices.

Pat the brisket dry, and sprinkle the spice rub all over it, rubbing in well.

Pour the BBQ sauce into the slow cooker and place the brisket on top.

Cook on low for 8 hours, or overnight.

Carefully remove the brisket and pour the sauce into a pot.

Bring to the boil and reduce by half on the stove.

Pre-heat your oven to 400⁰F, conventional.

Place the brisket on a tray, brush with the sauce and cook for 15 minutes, until it starts to brown.

Baste again and cook for a further 15 minutes.

The glaze should start to caramelize, but you can also broil it if you want more color.

Slice the brisket across the grain and serve drizzled with the sauce.

Store, wrapped, in the fridge for up to one week.


This recipe was created by the talented Naomi Sherman, creator of

Click HERE for PDF version of this recipe.