Brisket Sliced Recipe
Make Brisket Sliced Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket and Marinade
Cooking Liquid and Aromatics (for oven, smoker or braise)
Finishing and Serving
Method
Brisket and Marinade
- 1
Trim and pat dry
Preheat oven or smoker to 275°F (135°C). Pat the brisket dry with paper towels. Trim excess hard fat leaving about 1/4" of fat cap for flavor and moisture.
- 2
Make rub and apply
In a small bowl combine kosher salt, coarse black pepper, paprika, garlic powder, onion powder and brown sugar. Rub brisket all over with olive oil, then evenly coat with the dry rub, pressing so it adheres. Let rest at room temperature 30–45 minutes or refrigerate up to overnight covered.
Cooking (Oven or Smoker or Braise)
- 3
Prepare cooking vessel
If smoking: place brisket fat-side up on the smoker grates and set smoker to maintain 225–275°F (107–135°C). If oven-braising: place quartered onion, smashed garlic, bay leaves and thyme in bottom of a large roasting pan or Dutch oven. Pour in beef broth, apple cider vinegar and Worcestershire sauce.
- 4
Low and slow cook
Place brisket on top of aromatics in the pan (fat-side up). Cover tightly with a lid or aluminum foil (if smoking, cook uncovered). Cook until internal temperature reaches 195–205°F (90–96°C). Expect roughly 1 to 1.25 hours per pound in an oven or smoker; for a 4 lb brisket plan ~4–5 hours. Check after 3 hours for tenderness and add a splash of broth if pan is dry.
- 5
Wrap (Texas Crutch - optional)
If brisket stalls or you want faster, more tender results, wrap brisket tightly in foil or butcher paper when internal temp reaches ~160°F (71°C), then continue cooking until 195–205°F (90–96°C).
- 6
Rest
When brisket hits target temperature and a probe slides in like softened butter, remove from heat and keep wrapped. Let rest at least 45–60 minutes (up to 2 hours in an insulated cooler) to allow juices to redistribute.
Finishing and Serving
- 7
Slice
Unwrap and transfer brisket to a cutting board. Reserve pan juices. Identify the grain of the meat and using a sharp knife slice brisket thinly across the grain into 1/8–1/4" slices. For a point/flat with varying grain, rotate sections as needed to keep slices across the grain.
- 8
Finish with pan juices
Place sliced brisket in a warm shallow pan, add 2 tbs butter and 1/2 cup reserved pan juices (or more to taste). Warm gently over low heat just to coat slices and melt butter; do not boil. Stir in chopped parsley. Taste and season with salt and pepper if needed. Serve with optional barbecue sauce on the side or lightly brushed on slices.