Feed: Grass, what else?
Ah, the humble brisket. This rather large and thankfully cheap cut comes from the front shoulder of the cow, or bull, or whatever. Being used a lot, by the whatever, for walking, jumping, maybe some beach vollyball, it gets tough and sinewy. Consequently, it needs to be slow cooked, at a low heat, over a long, long time. Like 7-9 hours long, depending on how bloody you like it.
Now season that big bastard. Lots, and I mean lots, of sea salt, freshly ground black pepper, garlic powder, and the dry rub of your choice. I used a blend euphemistically called "Mexican". Since I was neither stoned nor kidnapped after using it, I'm not sure how authentically Mexican it is.
On a high heat, in a big ass pan, pour a few splashes of coconut oil, or any paleo approved oil that can take the heat, and sear the shit out of that meaty bastard. Really, sear it like you've never seared before. Show no mercy. Let the brisket cook on all sides until dark brown. You need to almost burn it. Don't burn it, but almost burn it. I said almost!