Most cuts of meat taste delicious when they are pan-fried. However, brisket is a tough cut of meat.
It takes time to cook thoroughly. So, can you pan-fry brisket?
Best Ways to Cook Brisket
Brisket is meat that comes from the breast section of the cow. This area is rich in connective tissue.
So, the meat is not tender, and it doesn’t cook easily.
Pan-frying is not the ideal way to cook brisket because it takes time to soften. The brisket needs slow cooking on low heat to soften completely. However, you can pan-fry brisket as the first step before cooking it in a slow cooker or oven.
Let’s now look at the best ways to cook this tough cut of meat.
How to Cook Brisket?
Brisket isn’t the easiest cut of meat to cook.
It’s a tough red meat that needs a long time to cook and become tender.
Nonetheless, it tastes delicious and meaty when cooked properly.
Here are four cooking methods and two optional brining preparations to use before cooking.
1. Oven-Cooking
One of the best ways to bring out the rich and intense beefy flavors of brisket is to cook it in an oven.
Oven braising uses a covered pan and cooking liquid. Follow a brisket recipe for the cut’s weight and your equipment.
Do not wash raw brisket: splashing can spread germs. Pat it dry with paper towels if needed, then season it and clean your hands and work surfaces.
An additional step that some recipes suggest is to pan-fry it first. However, it’s optional.
Your brisket will cook well even if you skip this step.
Use the recipe’s amount of liquid; braising does not always require fully submerging the meat.
Place the brisket in an oven-safe Dutch oven or deep pan with the specified braising liquid.
Use the recipe’s oven temperature and treat its time as an estimate. Brisket thickness and weight affect how long it takes.
Check temperature with a food thermometer. USDA’s minimum for a whole beef roast is 145°F followed by at least a three-minute rest; brisket generally needs further cooking to become tender.
2. Braising on The Stovetop
Cooking brisket on the stove produces similar results to baking it in the oven.
Start with prepared brisket; do not rinse raw meat in the sink.
Then, season it with salt and pepper. Simultaneously prepare the liquid for braising.
You can use different recipes for the braising liquid, with wine, herbs, sauces, or even broth.
The main purpose of the liquid is to keep the meat moist during cooking.
However, the beef will turn out extra-flavorful when you use wine or herbs to flavor the cooking liquid.
Place the beef in a Dutch oven or deep pan with the recipe’s amount of liquid.
Use a tight-fitting lid.
Once the liquid boils, reduce the heat and let it simmer.
Simmer for the recipe’s estimated time, then check internal temperature and fork-tenderness. Time alone does not establish safety.
3. Slow Cooking
Cooking brisket is very convenient because it’s mostly hands-off.
Nonetheless, you would have to stick around when cooking it on the stove.
If you prefer to step away, it’s better to choose the slow cooker method.
The equipment and cooking schedule both matter.
Use a recipe written for your slow cooker’s size and settings rather than transferring oven instructions unchanged.
Thaw frozen brisket safely before slow cooking. Add the seasoned meat, vegetables and liquid as the recipe and appliance instructions direct.
Choose the recipe’s heat setting and cooking time. Keep the lid closed and check temperature and tenderness before serving.
You can also add vegetables alongside the meat if you prefer.
They will cook and infuse their flavors into the beef.
You can serve them with brisket for a wholesome and balanced meal.
4. Smoking on The Grill
Another way to cook brisket is to smoke it on the grill. Interestingly, cooking it on the grill isn’t too complicated.
It’s also one of the best ways to add a distinct smoky flavor to the meat.
One important factor to consider while smoking brisket is that you should stick around during the process.
Use an indirect-heat smoking method approved for your gas or charcoal grill. Follow a brisket recipe for placement, wrapping and estimated time rather than using one four-to-five-hour schedule for every cut.
Monitor both the cooking chamber and the meat. USDA advises keeping the smoker or grill between 225°F and 300°F throughout smoking. A separate food thermometer checks the brisket’s internal temperature.
A whole beef roast must reach at least 145°F and rest for at least three minutes. Brisket often needs more cooking for tenderness, so follow the recipe’s finishing guidance and slice across the grain.
5. Brining and Smoking
Wet brining is an optional preparation before cooking. Use a tested recipe for your brisket and the exact salt type and quantity; do not use an arbitrary salt-to-water ratio or assume brining preserves meat at room temperature.
Cool the prepared brine before adding raw meat. Keep the brisket and brine in a food-safe container in the refrigerator at 40°F or below for the recipe’s stated time. Brining does not reset the meat’s storage life.
Discard used brine. Follow the recipe’s draining instructions and avoid splashing raw-meat juices. Smoke or braise the brisket fully afterward; brining does not guarantee faster cooking or establish doneness.
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6. Dry Brining
Dry brining means salting the meat ahead of cooking without a liquid brine. Use a recipe’s measured amount for the cut and salt type; do not saturate the meat with an uncontrolled layer.
Put the salted brisket on a rack in a rimmed tray and refrigerate it immediately at 40°F or below. Keep it away from ready-to-eat food and contain any drips. Never leave it on the counter overnight before refrigerating it.
Follow the recipe’s refrigerated timing within the meat’s safe storage period. FoodSafety.gov lists three to five refrigerated days for fresh beef roasts; preparation time counts within that period. Cook the brisket afterward using a suitable method and thermometer.
Sources: Beef. It’s What’s For Dinner. braising guide, brisket recipe and slow-cooker variation, USDA smoking and temperature guidance, safe preparation and refrigeration and cold-storage limits.
See also USDA’s slow-cooker guidance and FoodSafety.gov’s advice against washing raw meat.
