Is any cut of meat as versatile and revered as brisket? Probably not. Below are 10 of our favorite brisket recipes, each offering a distinct approach—braised, smoked, baked, and transformed into classics like pastrami and corned beef. Whether you want something to feed a crowd or a comforting weeknight meal, these recipes showcase brisket’s rich, beefy flavor and melt-in-your-mouth texture.
Sang An
1 of 10
Braised Brisket with Red Wine and Honey
A sweet-and-tangy braise of red wine and honey produces fall-apart tender brisket that’s rich and balanced. It’s an impressive main—large enough for a gathering and elegant enough for a special dinner.
David Leite
2 of 10
Nach Waxman’s Beef Brisket
This clever method partially cooks the brisket, slices it, then finishes it in the oven. The result is juicy, deeply flavored, and remarkably tender—an inspired technique for consistent results.
Jody Horton
3 of 10
Barbecue Beef Brisket
A true Texas-style barbecue brisket seasoned with a coffee-and-chile rub and slow-smoked until tender. This classic showcases the deep, smoky beef flavor that defines great barbecue.
Weldon Owen
4 of 10
Texas Brisket
Texas brisket is celebrated for its simplicity: a perfectly smoked piece of beef with minimal rub. When executed well, it needs no accompaniment—just pure, beefy perfection.
Nuno Correia
5 of 10
Edna Lewis’s Oven Brisket
A classic and economical Sunday supper, this oven brisket keeps things simple—brisket, onions, and time. The gentle oven braise yields tender meat and comforting flavors.
Renee Brock
6 of 10
Coca Cola Brisket
An unexpectedly tender, hands-off favorite: brisket braised with Coca-Cola, onion soup mix, and chili sauce in the oven or slow cooker. The sweet-savory braising liquid yields fall-apart meat.
Leigh Beisch
7 of 10
Smoked Coffee Brisket
Coffee-rubbed and smoked brisket combines bold, aromatic flavors with deep smokiness. The coffee accentuates the beef’s richness, creating a spicy, complex crust and tender interior.
David Leite
8 of 10
Homemade Pastrami
Start with brisket brined (or corned) in a pickling mix for several days, then coat it with a pepper, coriander, and smoked paprika rub and bake or smoke it. The technique yields classic pastrami flavor and a tender slice.
David Leite
9 of 10
Homemade Corned Beef
Making corned beef at home is straightforward: brisket soaks in a flavorful brine before a slow braise that produces tender, falling-apart meat. It’s simple, economical, and deeply satisfying.
Matt Taylor-Gross
10 of 10
French Onion Brisket
Inspired by French onion soup, this braise uses caramelized onions, garlic, and a splash of apple brandy to create a deeply savory, slightly sweet sauce that complements brisket’s richness.