Brisket Platter Recipe

Trim and bring to room temperature

Trim excess hard fat from the brisket, leaving a thin 1/8–1/4 inch fat cap for flavor. Pat the meat dry with paper towels and let rest at room temperature while you prepare the rub, about 30 minutes.

Prepare the dry rub

In a small bowl combine kosher salt, coarsely ground black pepper, paprika, garlic powder, onion powder, and brown sugar. Stir to combine. Rub the brisket all over with the vegetable oil, then massage the dry rub evenly over both sides, pressing it into the meat.

Sear the brisket (optional but recommended)

Preheat a large ovenproof skillet or Dutch oven over medium-high heat. Add a thin film of oil. When shimmering, sear the brisket fat-side down 3–4 minutes until browned, then sear the other side 2–3 minutes. Use tongs to turn and brown the edges briefly. Remove the brisket to a plate.

Prepare braising liquid

In the Dutch oven (or in a bowl for slow cooker) combine beef stock, apple cider vinegar, Worcestershire sauce, soy sauce, and the additional brown sugar. Add the sliced onion, crushed garlic, and bay leaf. Stir to dissolve the sugar.

Braise in oven

Preheat oven to 300°F (150°C). Place the seared brisket into the Dutch oven fat-side up. Pour the braising liquid around (not over) the meat to keep the rub intact — liquid should come about 1/3 up the sides of the brisket. Cover tightly with a lid or heavy-duty foil. Transfer to the oven and cook until fork-tender and internal temperature reaches about 195–205°F (90–96°C), about 3.5–4.5 hours for a 4 lb brisket. Check at 3 hours; if liquid is low, add up to 1/2 cup more stock or water.

Slow cooker option

Alternatively, place the seared brisket in a slow cooker, pour the braising liquid around the meat, tuck in onions and garlic, cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours until tender.

Rest and slice

When the brisket is tender, remove from oven/slow cooker and transfer to a cutting board. Let rest, covered loosely with foil, for 20–30 minutes to redistribute juices. Meanwhile, skim fat from the braising liquid and reserve a few tablespoons of the pan juices for service. Slice the brisket against the grain into 1/4-inch to 1/2-inch slices for the flat or as appropriate for your cut. If the brisket has a lean flat and a fattier point, slice each section across its grain.

Warm accompaniments

If serving bread or rolls warm, wrap in foil and place in a 300°F (150°C) oven for 10–12 minutes or microwave briefly. Keep coleslaw chilled until serving.

Arrange the platter

On a large serving platter, fan the sliced brisket across the center. Drizzle a couple tablespoons of reserved braising juices over the meat to keep it moist. Place barbecue sauce in a small bowl or ramekin on the platter. Add pickles, coleslaw, and the bread or rolls around the meat. Garnish with chopped parsley.

Serve

Serve the brisket warm with extra pan juices and barbecue sauce on the side so guests can add more. Leftovers keep well refrigerated for up to 4 days; reheat gently with a splash of beef stock to avoid drying out.