Sliced Beef Brisket
Discover how to make tender, juicy sliced beef brisket with bold flavor and simple steps. A must-try recipe for BBQ lovers and meat enthusiasts alike!
Ingredients
Beef Brisket (3–4 lb)
- Ask your butcher for a trimmed brisket flat or point. The flat is often leaner; the point has more marbling.
- Trim excess fat if it’s thicker than ¼ inch but leave some layer of fat for flavor.
Spice Rub
- 2 tablespoons salt
- 1 tablespoon black pepper coarse ground
- 1 tablespoon garlic powder
- 2 teaspoons paprika adds color and subtle sweetness
- 1 teaspoon onion powder optional
- 1 teaspoon chili powder or cayenne if you want a spicy kick
Liquid (optional if smoking)
- 1 cup beef broth or stock for oven or slow-cooker
- If you want a more bbq-style sauce mix ½ cup bbq sauce with ½ cup broth
Oil (1 tablespoon)
- For searing if you choose to brown the brisket first on the grill or stovetop.
Instructions
1 Oven-Roasted Brisket Method
- Preheat your oven to 300°F (150°C).
- Season the brisket: Pat the meat dry with paper towels. Rub the spice blend all over, ensuring even coverage.
- (Optional) Sear: Heat a grill pan or skillet over high heat with a tablespoon of oil. Brown the brisket for about 2 minutes per side, creating a flavorful crust. This step is optional but adds depth of flavor.
- Place the brisket in a roasting pan or baking dish with a lid (or cover tightly with foil). If using broth, pour it around the sides, not directly on top of the rub.
- Cook for about 3–4 hours, or until the internal temperature reaches 195–205°F (90–96°C). This range ensures the brisket’s connective tissue breaks down, making it tender.
- Rest the brisket in the pan, tented with foil, for about 30 minutes. This helps retain moisture.
- Slice the brisket against the grain into thin or thicker pieces, depending on your preference. Slicing against the grain keeps each bite tender.
2 Smoking Method
- Preheat your smoker to 225–250°F (107–121°C).
- Choose your wood: hickory, oak, or pecan for a classic smoke flavor.
- Rub the brisket as described above.
- Place the brisket in the smoker. Smoke for about 1–1½ hours per pound, or until the internal temperature hits 195–205°F.
- (Optional) Wrap the brisket in butcher paper or foil partway through cooking—often called the “Texas crutch”—to shorten cooking time and preserve moisture.
- Let the brisket rest for 30 minutes to an hour before slicing. This rest helps all the juices redistribute.