Beef Brisket

An instant-read thermometer inserted into the thickest part should read 203–205°F, but the best test is the fork-tender feel: a fork inserted into the flat should slide through like butter with almost no resistance. This usually takes 4–5 hours depending on the size and oven accuracy.

Absolutely. Brisket is actually better the next day after the flavors meld. Cool completely, wrap tightly, and refrigerate for up to 4 days or freeze for 3 months. Reheat gently in a low oven (300°F) covered with foil for 45 minutes, or slice and warm in a skillet over medium heat with a little broth for 5 minutes.

Cooking the brisket at too high a temperature, which toughens the exterior and causes it to dry out before the interior becomes tender. Maintain a gentle simmer (300°F is correct); if the liquid is rolling boiling, lower your oven to 275°F. Also, do not skip the initial sear; the crust is part of the flavor.

Yes. Sear the brisket as directed, then place it in a 6-quart slow cooker with the broth, onion, garlic, and bay leaves. Cover and cook on low for 8–10 hours until fork-tender. The slow cooker method produces equally tender meat but less caramelized crust, so the pan sear is even more important.

Serve sliced with coleslaw and cornbread, or shredded on toasted buns with pickles and onions for sandwiches. Creamed corn, baked beans, or mashed potatoes are classic sides that complement the rich meat.

Slice the cold brisket and warm it gently in a covered skillet over medium heat with a splash of broth or au jus for 3–5 minutes until heated through. Alternatively, wrap slices in foil with a spoon of broth and warm in a 325°F oven for 15 minutes. Never microwave, which will toughen the meat.