Sliced Brisket (per Lb.) Recipe
Make Sliced Brisket (per Lb.) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket and Seasoning (per 1 lb. cooked brisket serving)
Finishing & Serving
Method
Prepare, Slice, and Serve
Check brisket readiness
If starting from already-cooked whole brisket: confirm the internal temperature reached 195–205°F (90–96°C) while cooking and that the meat is rested for at least 30–60 minutes wrapped in foil or butcher paper. If you are smoking or braising raw brisket first, follow your preferred full-cook method until it reaches that temperature, then rest as above.
Trim and weigh
If you have a whole brisket, trim any excessive hard fat from the cap, leaving about 1/4 inch of fat for moisture. Weigh out 1 lb. portions (for menu pricing) and set aside the portion you will slice now. Keep remaining brisket wrapped and warm.
Bring to slicing temperature
If the brisket portion is cold from refrigeration, reheat gently to serving temperature: place wrapped brisket portion in a 250°F (120°C) oven for 20–30 minutes or until the center reaches about 140°F (60°C). Do not overheat — brisket is easier to slice warm but not piping hot.
Prepare seasoning
Combine kosher salt (0.75 tbs), coarsely ground black pepper (0.5 tbs), garlic powder (0.5 tsp), and onion powder (0.5 tsp) in a small bowl. This is a simple finishing rub to enhance each 1 lb. portion; adjust amounts proportionally for larger quantities.
Slice against the grain
Place the brisket on a large cutting board with a stable grip. Identify the grain direction. Using a very sharp slicing knife (or electric slicer if available) slice the brisket across the grain into 1/8–1/4 inch thick slices. For lean flat portions slice thinner (1/8 in); for fattier point slices you can slice slightly thicker (1/4 in). Aim for an even stack to yield the equivalent of 1 lb. sliced.
Season and finish
Lightly sprinkle the prepared seasoning mix evenly over the sliced brisket. If using a glaze or jus, toss the slices gently with about 2 tablespoons of optional BBQ glaze or drizzle with 1/4 cup beef au jus/pan drippings to keep moist. For a restaurant-style finish, briefly arrange slices in a hotel pan, cover with foil, and hold at 140–150°F (60–65°C) for up to 1 hour.