Sliced Brisket Recipe
Make Sliced Brisket 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
Cooking liquid and finish
Optional garnish / serving
Method
Prepare and season
- 1
Trim and pat dry
Remove the brisket from the refrigerator and, on a clean cutting board, trim any extremely large hard fat deposits but leave a thin fat cap (~3–6 mm) to protect and flavor the meat. Pat the brisket dry with paper towels.
- 2
Make rub and apply
In a small bowl combine kosher salt, coarsely ground black pepper, garlic powder, onion powder, and paprika. Rub the brisket evenly with olive oil, then coat thoroughly with the spice mixture on all sides, pressing the rub into the meat. Let sit at room temperature 30 minutes (or cover and refrigerate up to overnight).
Cook the brisket
- 3
- 4
- 5
Add cooking liquid and roast
Transfer the brisket to a roasting pan or keep in the skillet fat-side up. In a measuring cup whisk together beef broth, apple cider vinegar, Worcestershire sauce, and brown sugar. Pour the liquid into the pan around (not over) the brisket to maintain the rub. Cover tightly with foil or a lid. Roast or smoke until an internal temperature of 90–95°C (195–203°F) is reached and the meat is tender when probed, about 4–6 hours depending on size and temperature (approximate estimatedTime accounts for this). Check after 3 hours and add more hot water or broth if the pan is dry.
- 6
Rest the brisket
When the brisket reaches the target temperature and a skewer or probe meets little resistance, remove from oven/smoker. Transfer brisket to a cutting board and loosely tent with foil. Let rest undisturbed for 45–60 minutes to allow juices to redistribute and for easier slicing.
Slice and finish
- 7
Prepare finishing sauce
While the brisket rests, pour pan juices into a fat separator or skim fat from the top. Place juices in a small saucepan and add the butter; simmer gently for 3–5 minutes to melt and slightly reduce. Stir in chopped parsley. Taste and adjust seasoning with salt or a splash more vinegar if desired.
- 8
Slice brisket
Using a sharp slicing or chef's knife, locate the grain of the meat. For the flat, slice thinly (about 3–5 mm) against the grain for tender slices. The point can be sliced against the grain or torn/shredded if preferred. Maintain even pressure and long strokes for clean slices.
- 9
Serve
Arrange slices on a platter, spoon a little of the finished pan jus over the top, garnish with chopped parsley and optional pickles or pickled onions. Serve with rolls for sandwiches or alongside mashed potatoes. Pass extra jus at the table.