How to Cook Beef Brisket Strips To Perfection

Beef brisket strips can be an intimidating cut of meat to cook, but with the right techniques, they can come out incredibly tender and delicious. This flavorful cut taken from the breast section of the cow deserves a bit of patience and attention, but the results are well worth the effort. In this article, I’ll walk you through all my tips and tricks for cooking beef brisket strips perfectly every time.

Selecting Your Brisket Strips

The first step is choosing high-quality brisket strips. Look for ones with good marbling, which means thin veins of fat running throughout the meat. This fat keeps the brisket moist during cooking. I recommend choosing brisket strips that are 1-2 pounds each so they are a manageable size. Plan for about 1⁄2 pound of meat per person. Angus beef tends to have excellent marbling and flavor.

When shopping, inspect the color. It should be bright red with some white fat marbling rather than brown or gray. Also, give the brisket a sniff – it should have a fresh beef aroma without any sourness. Once home, trim off any large hard pieces of fat for better texture after cooking.

Preparing the Meat

There are a few steps I like to take to prepare the brisket strips before cooking:

  • Create a rub Making your own dry rub adds so much flavor Try mixing together 2 tablespoons each of paprika, brown sugar, garlic powder, onion powder, salt, and pepper. Generously coat the brisket strips on all sides with the rub

  • Marinate overnight: For even more flavor infusion, cover the rubbed brisket strips and let them marinate in the fridge overnight. The salt in the rub will help tenderize the meat.

  • Pat dry Before cooking, pat the brisket strips dry with paper towels to remove any excess moisture

Starting with properly trimmed and seasoned brisket strips prevents them from drying out and really boosts the flavor.

Cooking Methods

There are several good options for cooking brisket strips. The key is using moist heat and cooking them low and slow. Here are some techniques to try:

Oven Roast

  • Preheat oven to 275°F
  • Place brisket strips fat-side up in roasting pan and cover tightly with foil
  • Roast for about 1 hour 15 minutes per pound until fork tender
  • Remove foil and roast another 30 minutes to brown outside

Slow Cooker

  • Sear brisket strips in skillet on all sides
  • Place in slow cooker and add onion, garlic, broth, and spices
  • Cook on low setting for 6-8 hours until fall-apart tender


  • Create a hot and cool side on your grill
  • Cook brisket strips over direct heat just until browned
  • Move to indirect heat, close lid, and grill for 2-3 hours until 195°F internal temp


  • Brown brisket strips all over in Dutch oven
  • Add broth, onions, carrots, celery, garlic, and seasonings
  • Simmer covered on stovetop or in 300°F oven for 3-4 hours until tender

No matter which cooking method you choose, always let the brisket strips rest at least 15-20 minutes before slicing so the juices can reabsorb into the meat.

Ensuring Tenderness

Cooking brisket strips properly comes down to two key factors: temperature and time. Brisket contains a lot of collagen that needs to break down, which requires cooking at around 200°F-210°F to melt those tough connective tissues into gelatin. This gives the meat its succulent texture.

Depending on thickness, plan on cooking the brisket strips for 1-2 hours per pound. Use a meat thermometer to check for doneness, aiming for 195°F-205°F in the thickest part of the meat. When done, it will feel very tender when poked with a fork. The meat should shred easily along the natural grain.

Flavoring Ideas

Beyond just salt and pepper, there are so many ways to add flavor to brisket strips. Consider injecting with a marinade, mopping on a homemade barbecue sauce during cooking, or adding aromatics to the pan like onions, garlic, spices, citrus, and fresh herbs.

Some ideas for sauces and marinades:

  • Sweet BBQ Sauce – ketchup, brown sugar, Worcestershire sauce, vinegar
  • Savory Dry Rub – chili powder, cumin, paprika, garlic, oregano
  • Asian Marinade – soy sauce, lime, ginger, sesame oil, garlic
  • Wine & Herb Marinade – red wine, rosemary, thyme, Worcestershire
  • Chipotle Marinade – adobo sauce, orange juice, lime juice, cilantro

The seasoning possibilities are endless for making these brisket strips truly mouthwatering. Brush on glazes and sauces during the last 30 minutes of cooking so they caramelize slightly on the meat.

Serving Suggestions

Once the brisket strips are perfectly cooked, you’ll want sides and toppings that complement the meat well. Here are some ideas:

  • Sandwiches with BBQ sauce, pickle chips, and coleslaw on brioche buns
  • Tacos with pico de gallo, guacamole, and lime crema
  • Baked potatoes loaded with shredded brisket and cheese
  • On top of macaroni and cheese or baked beans
  • Chopped brisket over garden salad with ranch dressing
  • With roasted vegetables like Brussels sprouts and sweet potatoes

Slicing the brisket strips against the grain before serving makes them incredibly tender and easy to chew. Leftovers also make fantastic sandwiches and hearty additions to soups and stews.

The BEST Chinese Beef Brisket (卜牛腩 ) you can make yourself! | Braised Dishes


What is the best cooking method for beef brisket?

The point brisket is the classic cut that’s cooked in barbecue. All brisket, no matter which cut you choose, is a tough cut of meat that needs to be cooked low and slow: think oven, slow cooker or indirect heat on a grill.

What is a brisket strip?

The brisket meat cut is one of the eight primary cuts of beef. It comes from the steer’s breast, specifically from the area beneath the first five ribs and below the shoulder. Each animal has two briskets. The brisket cut includes the pectoral muscles, so it contains a fair amount of connective tissue.

How long to cook brisket in the oven?

Cover the brisket and cook for 6 hours or until the brisket reaches 180°F. If you covered the brisket completely the night before, you can set the whole brisket, pan, cooling rack and all, right in the oven and leave it covered, cooking for 6 hours.

How do you cut a brisket?

Pat the brisket dry and place it flat-side up on a cutting surface. Trim the brisket of any hanging fat and slice it across the grain into 1/4- to 1/3-inch-wide strips. Season the strips liberally with kosher salt and freshly ground black pepper. Place the strips on a plate and let them reach room temperature.

Brisket flat vs Point: Which is healthier?

Brisket is the cut of meat from the chest or breast. A flat cut is much leaner cut with a layer of fat at the bottom. Usually in the super markets flat cuts are seen. The point cut has a lot of fat running through it when cooked the meat comes out to be more juicy. If you are looking for a brisket that will slice up nicely flat cut is your best bet.

How do you cook brisket in a frying pan?

Add 1-2 tablespoon of broth or water to loosen it up if needed. Scatter the garlic and carrots around the edges of the pot. Place the brisket, fatty side up, and any accumulated juices on top of the onions. Cover the pan tightly with aluminum foil or a lid if you’re using a braiser. Cook brisket for 1½ hours.

How do you cook a brisket in the fridge?

Moisten the meat by dousing it with some worcestershire sauce. Then sprinkle it evenly on both sides with a brisket rub made from salt, celery salt, garlic powder, onion powder, and a little sugar. We always stick the brisket in the fridge overnight at this point to let the salt draw some of the moisture out of the brisket.

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