Sliced Beef Brisket: The Ultimate Guide to Juicy Flavorful Results

Turn tough beef into melt-in-your-mouth steaks, learn professional cooking techniques for restaurant-quality results, and save money while creating a masterpiece for any gathering.

This comprehensive guide reveals the secrets to creating perfectly tender beef steaks that rival the best barbecue restaurants. You’ll discover the precise techniques, timing, and tools needed to achieve the desired smoke ring and buttery texture that makes brisket legendary.

What is Sliced Beef Brisket

A common cut of beef that comes from the cow’s breast or lower chest is sliced beef brisket. It’s a tough, flavorful piece of meat that becomes tender and juicy when cooked low and slow, often smoked, braised, or slow-roasted

To Make Sliced Beef Brisket You’ll Need

For the Brisket

• 5-7 lb beef brisket (whole packer cut preferred)
• 3 tbsp kosher salt (creates the perfect crust)
• 2 tbsp freshly cracked black pepper (adds bold flavor)
• 2 tbsp smoked paprika (for that signature color and smoky depth)
• 1 tbsp garlic powder (enhances the beefy richness)
• 1 tbsp onion powder (adds savory complexity)
• 1 tsp cayenne pepper (optional heat kick)

For the Mop Sauce:

• 1 cup beef broth (keeps moisture locked in)
• 3 tbsp apple cider vinegar (tenderizes and adds tang)
• 2 tbsp Worcestershire sauce (umami boost)
• 1 tbsp brown sugar (balances acidity)

Time Needed to Make Sliced Beef Brisket

How to Make Sliced Beef Brisket

Step 1: Preparation (Night Before)

1. Trim excess fat, leaving ¼ inch fat cap
2. Score the fat cap in a crosshatch pattern
3. Apply dry rub generously, massaging into meat
4. Wrap in plastic wrap and refrigerate 12-24 hours
5. Remove from fridge 1 hour before cooking

Pro Tip: The overnight rest allows the salt to penetrate deeply, creating better flavor throughout your sliced beef brisket.

Step 2: Initial Cooking Phase

1. Preheat smoker or oven to 225°F
2. Place brisket fat-side up on cooking grate
3. Insert probe thermometer into thickest part
4. Cook undisturbed for first 6 hours
5. Spray with mop sauce every 2 hours after hour 6

Visual Aid Note: Look for the bark to develop a deep mahogany color – this indicates proper surface cooking.

Step 3: The Texas Crutch (Wrapping Phase)

1. When internal temperature reaches 165°F, remove brisket
2. Wrap tightly in butcher paper or foil
3. Return to cooker, continue cooking to 200-205°F internal
4. Test doneness: probe should slide in like butter

Pro Tip: Butcher paper allows better bark retention than foil while still speeding up cooking.

Step 4: Resting and Slicing

1. Rest wrapped brisket for 2 hours minimum
2. Unwrap and locate the grain direction
3. Slice against the grain, ¼ inch thick
4. Serve immediately for best texture

Critical Slicing Technique: Always slice perpendicular to the muscle fibers – this is what transforms tough brisket into tender sliced beef brisket.

Tips for the Best Sliced Beef Brisket

Temperature Control:

• Maintain steady 225°F throughout cooking
• Use water pan for humidity control

Doneness Indicators:

• Internal temperature: 200-205°F
• Probe test: Should slide in with minimal resistance

Key Techniques:

• Never skip the 2-hour resting period
• Keep sliced beef brisket warm in au jus
• If it stalls, increase temperature to 250°F

What to Serve Sliced Beef Brisket

Classic Presentations:

• Traditional Platter: Arrange sliced beef brisket with pickles, onions, and white bread
• Loaded Sandwich: Pile high on brioche buns with coleslaw
• Comfort Bowl: Serve over mashed potatoes with pan gravy

Modern Twists:

• Brisket Tacos: Soft tortillas with fresh salsa and avocado
• Asian Fusion: Over steamed rice with kimchi
• Breakfast Hash: Chopped with potatoes and fried eggs

Similar Brisket recipes you’ll want to try

• Smoke Brisket At 180 Or 225
• smoked corned beef brisket
• How to Smoke a Brisket on a Pellet Grill
• Pikes Peak Roast Beef recipe
• Brisket Mac and Cheese
• Chopped Brisket: Easy Sandwich Recipe
• How and When to Wrap a Brisket

Nutritional Information

Nutritional Breakdown (Per 4 oz serving):

Sliced Beef Brisket: The Ultimate Guide to Juicy Flavorful Results

By Nancy

Wondering how to cook Sliced Beef Brisket like a pro? Learn the best methods, slicing tips, and flavor tricks in one simple post. Discover more now!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 45 minutes mins

Course Main Course

Cuisine American, BBQ

Servings 4

Calories 290 kcal

Ingredients

  

• For the Brisket
• 5-7 lb beef brisket whole packer cut preferred
• 3 tbsp kosher salt creates the perfect crust
• 2 tbsp freshly cracked black pepper adds bold flavor
• 2 tbsp smoked paprika for that signature color and smoky depth
• 1 tbsp garlic powder enhances the beefy richness
• 1 tbsp onion powder adds savory complexity
• 1 tsp cayenne pepper optional heat kick
• For the Mop Sauce:
• 1 cup beef broth keeps moisture locked in
• 3 tbsp apple cider vinegar tenderizes and adds tang
• 2 tbsp Worcestershire sauce umami boost
• 1 tbsp brown sugar balances acidity

Instructions

 

Step 1: Preparation (Night Before)

• Trim excess fat, leaving ¼ inch fat cap
• Score the fat cap in a crosshatch pattern
• Apply dry rub generously, massaging into meat
• Wrap in plastic wrap and refrigerate 12-24 hours
• Remove from fridge 1 hour before cooking

Step 2: Initial Cooking Phase

• Preheat smoker or oven to 225°F
• Place brisket fat-side up on cooking grate
• Insert probe thermometer into thickest part
• Cook undisturbed for first 6 hours
• Spray with mop sauce every 2 hours after hour 6

Step 3: The Texas Crutch (Wrapping Phase)

• When internal temperature reaches 165°F, remove brisket
• Wrap tightly in butcher paper or foil
• Return to cooker, continue cooking to 200-205°F internal
• Test doneness: probe should slide in like butter

Step 4: Resting and Slicing

• Rest wrapped brisket for 2 hours minimum
• Unwrap and locate the grain direction
• Slice against the grain, ¼ inch thick
• Serve immediately for best texture

Notes

Nutritional Breakdown (Per 4 oz serving):

• Calories: 290
• Protein: 28g (56% DV)
• Total Fat: 19g
• Saturated Fat: 7g
• Cholesterol: 85mg
• Sodium: 380mg (varies by rub)
• Iron: 3.2mg (18% DV)
• Zinc: 5.8mg (39% DV)

Keyword sliced beef brisket, smoked brisket, summer BBQ, holiday dinner, beef recipe, slow cooked, easy brisket

FAQ About Sliced Beef Brisket