Chopped Brisket Recipe

Prepare and Chop

Slice chilled smoked brisket against the grain into 1/4- to 1/2-inch slices. Using two forks or a sharp chef's knife, chop the slices into bite-sized pieces (roughly 1/2-inch). Transfer chopped brisket to a bowl; season with 1 tablespoon kosher salt and 1 teaspoon black pepper, tossing gently to combine. Let rest while you prepare sauce and onions.

Heat a large cast-iron skillet over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat. Add half of the chopped brisket in an even layer (don’t overcrowd—work in batches). Sear for 1–2 minutes without moving to get a crust, then toss and sear another 1–2 minutes until pieces are sizzling and edges caramelize. Transfer to a warm plate and repeat with remaining brisket.

Make the Sauce

In a small saucepan over medium heat combine 1 cup ketchup, 2 tablespoons apple cider vinegar, 2 tablespoons light brown sugar, 1 tablespoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon minced chipotle in adobo, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoons water, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk to combine.

Bring the sauce to a gentle simmer, stirring frequently. Reduce heat to medium-low and simmer gently for 6–8 minutes until slightly thickened and glossy. Taste and adjust heat/sweetness: add more hot sauce for heat or a touch more sugar for sweetness. Keep warm.

If you prefer an extra-sizzling finish, reserve 2–3 tablespoons of the sauce to finish in the skillet with the brisket (see assembly).

Caramelize Onions

In a large skillet (can be the same cast-iron after brisket), melt 1 tablespoon unsalted butter with 1 teaspoon olive oil over medium-low heat. Add the thinly sliced onions (about 2 cups) and 1/2 teaspoon salt, stirring to coat.

Cook onions low and slow, stirring every 2–3 minutes so they brown evenly. After 10 minutes, sprinkle 1/2 teaspoon granulated sugar over the onions to encourage browning. Continue cooking for another 15–20 minutes until deep golden brown and very soft. If pan becomes dry or onions stick, add 1–2 tablespoons water to deglaze.

When onions are deeply browned, stir in 1 tablespoon balsamic vinegar (optional) and cook 1 more minute. Transfer onions to a bowl and keep warm.

Combine Brisket and Sauce

Return the seared chopped brisket to the hot skillet over medium heat. Add the warm BBQ sauce (reserve a small amount for serving if desired). Toss brisket in the sauce, stirring and cooking for 2–3 minutes until sauce is bubbling and brisket is thoroughly coated and heated through. If you reserved sauce for extra sizzle, add that in the last 30 seconds and let it caramelize on the meat.

Toast Buns

Heat a small nonstick pan or griddle over medium. Butter cut sides of 4 buns with the 2 teaspoons butter and toast, cut side down, until golden, 1–2 minutes.

Pile sauced chopped brisket onto bottom bun or roll, top generously with caramelized onions and a sprinkle of chopped fresh parsley if using. Serve immediately with extra sauce on the side.

Leftovers: store brisket and onions separately in airtight containers in the refrigerator for up to 3–4 days. Reheat brisket gently in a skillet with a splash of water or reserved sauce to keep moist.