Brisket (chopped Or Sliced) Recipe
Make Brisket (chopped Or Sliced) Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Brisket
Cooking Liquid & Aromatics (for braising or oven method)
Finishing & Serving
Method
Beef Brisket
- 1
Trim and dry
Pat the brisket dry with paper towels. Trim excess hard fat so about 1/4 inch of fat remains on the fat cap to keep the meat moist as it cooks.
- 2
Make the rub
In a small bowl combine kosher salt, coarsely ground black pepper, garlic powder, onion powder, smoked paprika, and brown sugar (if using). Mix thoroughly.
- 3
Season
Generously and evenly rub the spice mixture all over the brisket, coating both the flat and point. Press the rub into the meat so it adheres. Let rest 30 minutes at room temperature or refrigerate up to overnight uncovered for deeper flavor.
Cooking Liquid & Aromatics (for braising or oven method)
- 4
Preheat
Preheat your oven to 300°F (150°C). If using a smoker, preheat to 225–250°F (107–121°C) and prepare for indirect smoking.
- 5
Arrange aromatics
In a large Dutch oven or deep roasting pan, spread the sliced onion and smashed garlic cloves across the bottom. Add bay leaves.
- 6
Add liquid
Pour beef stock, apple cider vinegar, and Worcestershire sauce into the pan around the brisket (do not pour over the rub). The liquid should come up about 1/3 of the brisket height; it will keep the meat moist during braise.
- 7
Braise (oven method)
Place the seasoned brisket, fat cap up, on top of the aromatics in the pan. Cover tightly with a lid or heavy-duty foil. Cook in the preheated oven until the brisket is fork-tender, about 3 to 4 hours for a 4-lb brisket. Check at 3 hours: a probe or fork should meet little resistance and the meat should register around 195–205°F (90–96°C) in the thickest part for slicing or chopping. If temperature is lower, continue cooking and check every 20–30 minutes.
- 8
Smoker option
If smoking, place the seasoned brisket fat side up on the smoker grates and smoke until the bark is set and internal temperature reaches about 160–165°F (71–74°C). At that point, wrap the brisket tightly in butcher paper or foil with a splash of beef stock (Texas crutch) and continue smoking until 195–205°F (90–96°C) and probe tender, about 1–2 additional hours depending on smoker heat and brisket size.
- 9
Rest
When the brisket reaches desired tenderness, remove it from the oven or smoker. Keep it wrapped and let it rest for at least 30–45 minutes (up to 1 hour). Resting lets juices redistribute and makes slicing easier.
Finishing & Serving
- 10
Decant juices
Carefully transfer the rested brisket to a cutting board. Pour the pan juices through a fine sieve into a bowl; skim excess fat if desired. Reserve a small amount of the strained juices to moisten the sliced or chopped brisket.
- 11
Slice or chop
For sliced brisket: identify the grain of the meat and slice across the grain into 1/4-inch to 1/2-inch slices with a long sharp knife. For chopped brisket: trim away any large pockets of fat and chop the meat across the grain into bite-sized pieces. If you prefer moist chopped brisket, toss with a few tablespoons of the reserved braising liquid and/or barbecue sauce.
- 12
Warm the sauce (optional)
If serving with barbecue sauce, warm the sauce in a small saucepan over low heat while resting the meat.
- 13
Assemble sandwiches / plate
If making sandwiches, toast buns lightly, pile on sliced or chopped brisket, spoon warm barbecue sauce on top if desired, and garnish with pickles and chopped parsley. Serve any remaining reserved juices on the side.