Sliced Beef Brisket
A perfectly sliced beef brisket can turn an ordinary meal into something memorable. With its melt-in-your-mouth tenderness and bold, savory flavor, brisket shines whether you’re serving a weeknight dinner or a full backyard feast. Whether oven-baked or smoked to perfection, this recipe covers it all.
Why You’ll Love This Recipe
- Simple Process: You don’t need a smoker or fancy tools. This guide breaks things down into easy steps.
- Incredible Texture: Slow-cooking ensures soft, juicy slices in every bite.
- Two Ways to Cook: Choose the oven or the smoker depending on your tools and taste.
- Great Leftovers: Brisket slices can be reused in sandwiches, tacos, or rice bowls.
- Flavor Options: Adjust seasonings from classic to bold BBQ style.
- Feeds Many: Perfect for gatherings or batch cooking.
Ingredients
Here’s everything you need to make delicious sliced brisket:
Beef Brisket (3–4 lb)
- Ask for a flat or point cut.
- Trim fat to about ¼ inch for balanced flavor and moisture.
Spice Rub
- 2 tbsp salt
- 1 tbsp coarse black pepper
- 1 tbsp garlic powder
- 2 tsp paprika
- 1 tsp onion powder (optional)
- 1 tsp chili powder or cayenne (optional, for heat)
Liquid (optional if smoking)
- 1 cup beef broth or stock (for oven version)
- Optional mix: 1/2 cup broth + 1/2 cup BBQ sauce
Oil (1 tablespoon)
- For searing before roasting or smoking
Instructions
1: Oven-Roasted Brisket Method
- Preheat oven to 300°F (150°C).
- Pat the brisket dry and coat with the spice rub.
- (Optional) Sear brisket on all sides in a hot pan with oil.
- Place in a covered roasting dish with broth around (not on) the brisket.
- Roast for 3–4 hours until internal temp reaches 195–205°F.
- Let rest 30 minutes, then slice against the grain.
2: Smoking Method
- Preheat smoker to 225–250°F (107–121°C).
- Rub brisket with seasoning.
- Place in smoker using wood chips (oak, hickory, or pecan).
- Smoke 1–1.5 hours per pound until 195–205°F inside.
- Wrap in foil/butcher paper at 160°F if desired.
- Let rest before slicing against the grain.
Pro Tips and Variations
- Overnight Rub: Let it sit overnight for stronger flavor.
- Moisture Mop: Baste every hour with broth or vinegar mix while smoking.
- Leftover Uses: Add brisket to sandwiches, chili, or tacos.
- Style It Up: Marinate post-cook in soy, garlic, and sugar for a Korean twist.
- Flat vs. Point Cut: Flat is leaner; point has more fat and flavor.
Serving Suggestions
- Classic BBQ: Brisket with coleslaw, cornbread, or beans.
- Tex-Mex: Serve with tortillas, grilled veggies, and hot sauce.
- Comfort Meal: With mashed potatoes and steamed greens.
- Picnic Style: Brisket sandwich with pickles and slaw.
- Veggie Pairings: Roasted corn, potato salad, or grilled asparagus.
Sliced Beef Brisket
Learn how to make flavorful, melt-in-your-mouth sliced beef brisket with easy-to-follow steps. Perfect for anyone who loves BBQ or hearty meat dishes!
Ingredients
Beef Brisket (3–4 pounds)
- Choose either a brisket flat or point cut your butcher can help. The flat cut is typically leaner, while the point has more fat marbling for extra richness. Trim off any fat thicker than ¼ inch, but leave a thin layer for flavor during cooking.
Spice Rub
- 2 tablespoons kosher salt
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon garlic powder
- 2 teaspoons paprika (for color and a hint of sweetness)
- 1 teaspoon onion powder (optional)
- 1 teaspoon chili powder or cayenne pepper (for a spicier version)
Liquid (Optional, for Oven or Slow Cooker Use)
- 1 cup beef broth or stock
- For a BBQ-style flavor, mix ½ cup of your favorite barbecue sauce with ½ cup broth
Oil (1 tablespoon)
- Use this to sear the brisket before smoking, roasting, or slow cooking, either on the stovetop or grill.
Instructions
1. Oven-Roasted Brisket Method
- Preheat the oven to 300°F (150°C).
- Pat the brisket dry and evenly coat it with your spice rub.
- (Optional) For added flavor, sear both sides of the brisket in a hot skillet with oil for 2 minutes per side.
- Place the brisket in a baking dish or roasting pan. If using broth, pour it around the meat—not over the top. Cover with a lid or tightly seal with foil.
- Roast for 3 to 4 hours, or until the internal temp is between 195–205°F (90–96°C) for perfect tenderness.
- Let it rest in the pan, loosely covered, for 30 minutes to retain moisture.
- Slice against the grain into your preferred thickness for juicy, tender bites.
2. Smoking Method
- Preheat your smoker to 225–250°F (107–121°C).
- Pick your preferred wood (hickory, oak, or pecan) for classic smoke flavor.
- Season the brisket as you would for the oven method.
- Smoke the meat for 1 to 1½ hours per pound, aiming for an internal temp of 195–205°F.
- (Optional) Wrap the brisket in butcher paper or foil partway through for faster cooking and juicier results (known as the “Texas crutch”).
- Let the smoked brisket rest for 30–60 minutes before slicing, so the juices settle in.
- Slice across the grain and serve.
Notes
Nutrition Information (Per Serving):
- Calories: 410 kcal
- Total Fat: 28g
- Saturated Fat: 11g
- Protein: 35g
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 0.5g
- Sodium: 480mg
- Cholesterol: 110mg
Conclusion
Sliced beef brisket is flavorful, satisfying, and easier than you might think. With a little time and patience, you can create juicy, tender meat that everyone will remember. Whether you’re keeping it classic or experimenting with seasonings and sauces, brisket is always a hit.
FAQs
Can you fry brisket?
Yes, after it’s cooked. Thin slices can be crisped in a pan.
Can I stir fry beef brisket?
Yes, if it’s already cooked. Slice thin and reheat with stir-fry sauce.
Can I cook brisket like a steak?
No, brisket is too tough for quick grilling. It needs slow cooking.
What is the best way to cook brisket?
Smoking for classic flavor, oven-roasting for simplicity.
Is brisket high in protein?
Yes, it’s rich in protein. Choose lean cuts if watching fat intake.
