Brisket Half Pound Recipe

Name: Treehouse BBQs Brisket Half Pound Recipe
Cook time: 3 h
Total time: 3 h
Yield: 1 servings
Cuisine: American
Ingredients: 0.5 lb beef brisket, trimmed; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp smoked paprika; 1 tbs brown sugar, packed; 3 cups beef stock (low sodium preferred); 2 tbs apple cider vinegar; 1 tbs Worcestershire sauce; 0.5 cup yellow onion, sliced into 1/2-inch rounds; 2 each garlic cloves, smashed; 1 each bay leaf; 2 tbs bbq sauce (optional); 1 tbs fresh parsley, chopped (optional); 2 slices pickles or pickled onions (optional)

Inspired by Treehouse BBQ

Time3h

Serves1

Make Brisket Half Pound Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Brisket (serves 1, ~½ lb cooked)

1/2 lb beef brisket, trimmed

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1/4 tsp Smoked paprika

1 tbs brown sugar, packed

Braising liquid & aromatics

3 cups beef stock (low sodium preferred)

2 tbs Apple cider vinegar

1 tbs Original Worcestershire Sauce

1/2 cup yellow onion, sliced into 1/2-inch rounds

2 each garlic cloves, smashed

1 each bay leaf

Finishing & serving

2 tbs bbq sauce (optional)

1 tbs fresh parsley, chopped (optional)

2 slices pickles or pickled onions (optional)

Method

Brisket (serves 1, ~½ lb cooked)

Prep and rub

Pat the brisket dry with paper towels. Combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika and brown sugar in a small bowl. Rub the seasoning mix evenly over all surfaces of the brisket and let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Sear (optional, for flavor)

Heat a heavy oven-safe skillet or Dutch oven over medium-high heat and add 1 tablespoon neutral oil (not listed — use pan oil as needed). When shimmering, sear the brisket, fat-side down first, 2–3 minutes per side until browned. Do not overcrowd; use tongs to turn.

Braising liquid & aromatics

Build braise

Lower heat to medium. Add the sliced onion and smashed garlic to the pan and cook 1–2 minutes to soften and brown slightly. Pour in the beef stock, apple cider vinegar and Worcestershire sauce, scraping up browned bits from the bottom of the pan. Add the bay leaf and bring the liquid to a gentle simmer.

Braise

Cover the brisket partially with a tight-fitting lid (or foil) so liquid comes about halfway up the meat but not fully submerged. Transfer the covered pan to a preheated oven at 300°F (150°C). Braise until fork-tender, about 2 to 2½ hours for a ½ lb portion that has been trimmed (time can vary with thickness). Check at 90 minutes — if liquid is evaporating too quickly, add up to ½ cup more stock and re-cover.

Rest and slice

Remove the pan from the oven and transfer the brisket to a cutting board. Let rest 10–15 minutes, tented loosely with foil, to allow juices to redistribute. Meanwhile, skim fat from the braising liquid and, if desired, simmer the liquid on the stovetop until reduced to a sauce consistency (about 5–8 minutes). Slice the brisket thinly across the grain for maximum tenderness.

Finishing & serving

To serve, place sliced brisket on a plate, spoon some reduced braising liquid over the meat and finish with 1–2 tablespoons of bbq sauce if using. Garnish with chopped parsley and serve with pickles or pickled onions on the side. Adjust seasoning with salt and pepper to taste. Leftovers can be refrigerated up to 3–4 days.