Beef Brisket Platter Recipe

Prep brisket

Pat the brisket dry with paper towels. Trim any excessively thick hard fat, leaving about 1/4" of fat on top for flavor and moisture. Bring the brisket to room temperature for 30 minutes.

Make rub

In a small bowl combine kosher salt, black pepper, paprika, garlic powder, onion powder and brown sugar. Mix thoroughly to form an even rub.

Season brisket

Rub the vegetable oil all over the brisket to help the seasoning adhere. Generously apply the dry rub on all sides, pressing it into the meat.

Sear (optional for extra color)

Preheat a large heavy-bottomed oven-safe roasting pan or skillet over medium-high heat. Sear the brisket fat-side down for 4–6 minutes until browned, then sear the other sides for 2–3 minutes each to develop color.

Roast low and slow

Preheat the oven to 275°F (135°C). Place the seared brisket in a roasting pan fat-side up. Pour beef broth and apple cider vinegar into the pan (this provides steam and flavor). Cover tightly with foil or a lid and roast for about 1 hour per pound, approximately 4 hours for a 4 lb brisket, until internal temperature reaches 195–203°F (90–95°C) and a probe meets little resistance.

Rest and slice

Remove the brisket from the oven and let it rest, covered, for 30–45 minutes. Reserve pan juices. Slice brisket thinly against the grain. If the brisket has a flat and point, separate them and slice each against its grain for best tenderness.

Finish with pan jus

Skim excess fat from the reserved pan juices. Spoon warm pan juices over sliced brisket when plating (or serve on the side). Keep warm until serving.

Combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, hot sauce, salt, and black pepper in a small saucepan. Whisk to combine.

Bring the sauce to a gentle simmer over medium heat, stirring frequently. Reduce heat to low and simmer 6–8 minutes until slightly thickened. Taste and adjust seasoning (add more vinegar for tang, sugar for sweetness, or hot sauce for heat). Remove from heat and let cool slightly before serving in a ramekin alongside the brisket.

Heat the chosen prepared sides according to their package or your recipe instructions (typically 15–20 minutes for casseroles, 10 minutes for pre-cooked potato salad or coleslaw keep chilled). Portion two sides per platter: about 2 cups each for a platter serving 4. If using cornbread, warm briefly in a 350°F oven for 8–10 minutes.

Arrange the platter: place a generous portion of sliced brisket (about 1 lb per serving if serving 4 total portions across platters—adjust according to menu portioning) on the center/back of the platter; add two sides in separate piles; place a 2–3 oz ramekin of the prepared sauce on the side. Spoon a little pan jus over the brisket and sprinkle chopped parsley over the meat for garnish.

Service note: Check availability before preparing; hold brisket warm (covered) and reheat pan jus if necessary. Offer extra sauce on the side.