Brisket (sliced) Recipe

Prepare the brine

In a large pot, combine 1 cup kosher salt, 1 cup granulated sugar, smashed garlic, peppercorns and bay leaves with 4 liters of water. Bring to a simmer just until salt and sugar dissolve. Remove from heat and chill completely in the refrigerator (at least 4 hours, preferably overnight).

Brine the brisket

Place the 4 lb brisket in a nonreactive container or a large resealable bag. Pour the chilled brine over the brisket, ensuring it is fully submerged. Refrigerate for 6–12 hours to season and help retain moisture. After brining, remove brisket, rinse thoroughly under cold water and pat dry with paper towels.

Make the rub

In a bowl combine cracked black pepper, 2 tablespoons kosher salt, paprika, brown sugar, garlic powder, onion powder and ground mustard; mix until uniform.

Apply the rub

Using your hands, coat the entire surface of the brisket with the rub, pressing it into any crevices. Allow the rubbed brisket to rest at room temperature for 30–45 minutes while you preheat the oven or smoker.

Preheat and sear (optional)

Preheat oven to 300°F (150°C) or prepare smoker to 250–275°F (120–135°C). Heat a large heavy skillet or griddle over medium-high heat with 1 tablespoon neutral oil. Sear the brisket fat-side down and then the other sides until golden-brown, about 2–3 minutes per side. This step is optional but improves crust and flavor.

Low-and-slow braise

Place the brisket fat-side up in a large roasting pan or braising dish. Add 2 cups beef stock, 2 tablespoons apple cider vinegar and 1 tablespoon Worcestershire sauce to the pan (liquid should come no higher than 1 inch up the sides of the brisket). Cover tightly with a lid or heavy-duty foil. Roast in the oven at 300°F (150°C) for about 4–5 hours, or until the internal temperature reaches 195–205°F (90–96°C) and the meat is fork-tender. If using a smoker, maintain 250–275°F and plan on 1.25–1.5 hours per pound until the same internal temp is reached; wrap in foil when the exterior reaches your desired bark color (optional) and continue until tender.

Resting and slicing

Remove brisket from the oven or smoker and transfer to a cutting board. Tent loosely with foil and rest for 30–45 minutes to allow juices to redistribute. Reserve the braising liquid in the pan; skim fat and reduce over medium heat until slightly thickened (about 5–8 minutes). Stir in 2 tablespoons unsalted butter to finish the sauce and adjust seasoning with salt and pepper to taste.

Slice and finish

Trim any large fat caps if desired. Slice the brisket against the grain into 1/8–1/4-inch thick slices for tender pieces. Arrange slices on a warmed platter, spoon some of the reduced braising liquid over the top and sprinkle with chopped fresh parsley. Serve remaining sauce on the side.