Beef Bowl Recipe with BBQ Brisket (2024)

FAQs

What to serve with barbecue beef brisket? ›

The right side dishes for brisket can bring out the best in your savory meat, creating an unforgettable barbecue experience. For those who prefer traditional favorites, coleslaw, baked beans, mac and cheese, classic potato, and corn are all great options to complement your brisket.

Brown brisket in a small amount of oil over medium-high heat. Or sear fat side up in a heated 500 ˚F oven for 20 minutes to develop flavor. Add a small amount of liquid (water, broth, or wine) to a Dutch oven, cover tightly, and simmer gently over low heat or in a 275 ˚F oven for 3 to 4 hours, or until tender.

Potato salad, coleslaw, and pinto beans have long been the foundation of Texas barbecue side offerings. But smoked-meat fans now expect greater variety from the supporting players.

Slow cook it. Tough cuts of meat with lots of connective tissue, like brisket, chuck roast, and bottom round, are some of the best choices for the slow cooker. Cooked low and slow for many hours, the collagen in these tough cuts eventually breaks, leaving you with shreds of tender, juicy meat.

The day before you plan to cook the brisket, apply a generous amount of brisket rub on all sides of meat and refrigerate overnight. The rub will not only enhance the flavor of the meat, but tenderize it as well. Similar to rubs, the meat should soak overnight in the marinade for maximum flavor absorption.

Marinating helps tenderize tough cuts by breaking up the muscle fibers. But low, slow cooking does that, too, so no need to marinate when you're smoking brisket. Brown and Ayala start with high-grade brisket from a ranch in Iowa, and season it with nothing more than a dry rub of equal parts salt and pepper.

The temperature of the meat begins to rise again -- which you want because brisket gets more tender the longer you cook it.

That's why you will most often see recipes that indicate a low temperature for a long cooking time. But it doesn't need as much time as most people think. Three hours on 325 F will tenderize plenty, as long as your brisket is a flatter cut and doesn't weigh much more than three pounds.

To set things straight, we're here to put an end to the confusion, so you can get back to the grill with confidence. For brisket cooked to flavorful perfection, fat-side-down is the way to go. This is the only way to achieve a brisket that is perfectly moist with a perfect bark on both sides.

How to season a brisket? ›

To season your brisket for smoking and for Brisket Burnt Ends, simply rub generously with kosher salt, black pepper, and optional garlic powder. Place the seasoned brisket into the fridge and allow it to dry brine overnight. Now, it's time to cook!

Add the brisket and let soak in the brine solution for up to 3 hours in the refrigerator. For the rub: Combine the salt, paprika, pepper, sugar, and onion powder together in a bowl. For the sauce: Add all the ingredients to a saucepan and simmer for 5 minutes so the butter can melt and the flavors can marry.

This brisket is delicious served with mashed potatoes, with the jus spooned over the top of both. Brisket is a meat that must be cooked slowly over many, many hours.

The brisket is made up of two different muscles: the point and the flat. The point cut is the fatty part of the brisket, which is called the deckle. The flat cut, also known as "first cut", has the deckle removed, which makes it leaner and causes it to lay flat.

The traditional Texas way to serve brisket is with BBQ sauce on the side. Slices of white bread, pickles and raw or pickled red onions are also served with the brisket. For side dishes, mac and cheese, potato salad, pasta salad and corn are all popular sides found at BBQ restaurants, served with smoked brisket.