Chopped Brisket Recipe

Trim and season

Pat the brisket dry with paper towels. Trim excess hard fat, leaving about 1/8–1/4 inch fat cap. In a small bowl combine kosher salt, coarse black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Rub the spice mix evenly over all surfaces of the brisket. Let rest at room temperature for 30 minutes or refrigerate up to overnight (if refrigerating, bring back to room temperature for 1 hour before cooking).

Sear (optional but recommended)

Preheat a heavy skillet or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When shimmering, sear the brisket 3–4 minutes per side until a deep brown crust forms. Transfer the brisket to a roasting pan or keep in the Dutch oven.

Prepare aromatics and liquid

In the bottom of the Dutch oven or roasting pan spread the sliced onion and smashed garlic. Pour in 2 cups beef stock, 2 tablespoons apple cider vinegar, and 1 tablespoon Worcestershire sauce. Use a spatula to scrape any brown bits from the skillet into the liquid.

Braise

Nestle the brisket fat-side up into the liquid and onions. Cover tightly with a lid or heavy foil. Preheat oven to 300°F (150°C). Braise in the oven until the brisket is fork-tender, about 3 to 3 1/2 hours for a 4 lb brisket (time will vary with size and thickness). Check after 2 hours: if liquid is evaporating, add up to 1/2 cup more stock. The internal temperature should reach about 195–205°F (90–96°C) for easy shredding/chopping.

Rest

Remove the brisket from the oven and let it rest, covered, for 30 minutes. This helps the juices redistribute and makes slicing or chopping cleaner.

Separate and chop

Transfer the brisket to a cutting board. Using two forks or a sharp knife, slice across the grain into 1/4–1/2-inch strips. Then chop the strips into bite-sized pieces (about 1/2 inch). Reserve any good pan juices; skim off and discard excess fat if desired.

Combine with pan juices

Place the chopped brisket back into the Dutch oven or a skillet. Add 1 cup barbecue sauce if using (or 1/4–1/2 cup reserved pan juices if skipping sauce) and 1/4 cup reserved cooking liquid. Gently warm over medium-low heat, stirring, until the meat is heated through and the sauce clings to the pieces, 5–8 minutes. Adjust seasoning with salt and pepper to taste.

Garnish and serve

Sprinkle chopped fresh parsley over the chopped brisket. Serve hot on toasted rolls, over mashed potatoes, in tacos, or on a platter. Leftovers keep in an airtight container in the refrigerator for up to 4 days.