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Sliced Beef Brisket

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!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine American
Servings 7 Servings
Calories 410 kcal

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
Keyword BBQ Brisket, Beef Brisket Recipe, Sliced Beef Brisket, Tender Brisket