Brisket Plate Recipe
½ pound of sliced or chopped brisket, served with your choice of two sides, sub both sides for baked potato for additional cost.
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Ingredients
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Brisket
BBQ Sauce (optional, to serve)
Sides (choose two; recipe lists common sides and baked potato option)
Plating & Finish
Method
Brisket
Prepare brisket
If using a whole brisket, trim excess hard fat leaving about 1/4 inch of fat. Pat brisket dry with paper towels and let sit at room temperature 30 minutes before seasoning.
Make rub
In a bowl combine kosher salt, coarsely ground black pepper, paprika, smoked paprika (if using), garlic powder, onion powder and brown sugar. Mix thoroughly.
Rub yellow mustard evenly over all surfaces of the brisket as a binder. Press the dry rub into the meat so it adheres, coating all sides.
For best results, wrap the seasoned brisket in plastic and refrigerate 4–12 hours (optional). Remove from fridge 30 minutes before cooking.
Low-and-slow oven method (approx. 3–4 hours active prep, 4–7 hours cook)
Preheat oven to 300°F (150°C). Place brisket fat-side up in a large roasting pan or Dutch oven. Add beef broth and apple cider vinegar to the pan (they will keep the environment moist). Cover tightly with a lid or heavy-duty foil.
Bake until an instant-read thermometer inserted into the thickest part registers 195–205°F (90–96°C) and the meat is fork-tender. For a 3 lb brisket expect 4–6 hours depending on thickness. Check at 3.5–4 hours; if the surface is browning too much, reduce temp to 275°F (135°C) and keep covered.
Rest and slice/chop
Remove brisket to a cutting board, tent with foil and rest 30–45 minutes. Reserve pan juices. Slice brisket thinly across the grain for sliced brisket, or chop into bite-sized pieces for chopped brisket. If desired, skim fat from pan juices and mix a few tablespoons with chopped meat to keep it moist.
BBQ Sauce (optional)
For a simple sauce: combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, hot sauce and salt in a small saucepan. Simmer on low 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Keep warm until serving.
Sides & Baked Potato Options
Prepared sides
Reheat prepared sides (coleslaw served cold) as appropriate: mac and cheese warmed on stovetop or oven to 350°F (175°C) until heated through (10–15 minutes); braised greens warmed gently on stovetop; cornbread served at room temp or warmed 5–7 minutes in oven.
Baked potato (if substituting both sides)
Preheat oven to 400°F (200°C). Scrub potatoes and pierce each several times with a fork. Rub with oil and sprinkle with salt. Bake directly on the oven rack 45–60 minutes until tender when pierced. Serve split open with butter, sour cream and chives.
Plating & Finish
Serve immediately while brisket and hot sides are warm.
