Braised BBQ Pork Brisket

By - James Peisker

Don’t worry if you don’t have a smoker.

Pork Brisket is one of our all time favorite cuts for smoking, but it also makes an awesome braising cut thanks to its intramuscular fat. 

This is so easy to make that it almost feels silly to call it a “recipe”. We simply followed the standard steps for braising and let our pasture-raised Pork Brisket cook slowly in a mix of cheap beer and barbecue sauce. 

Braising in 3 Easy Steps:

  1. Sear — this is the step that will take the most attention, but it’s worth the 20 minutes it takes to sear your cuts on all sides over medium-high heat.
  2. Layer Flavors — add stocks, herbs, sauces, and aromatics.
  3. Wait — make sure your cut is ⅔ submerged in liquid and put it in the oven covered, or over extra low heat on the stove. Cook until fork tender. 

For this recipe, we pulled it to rest when the Brisket was ready for slicing, but you can keep going for pulled pork without any downside. 

Use this same recipe for Pork Wings, Pork Butt, Pork Short Ribs, or any of your other favorite braising cuts. 

BBQ Pork Sandwich

Braised BBQ Pork Brisket

Pork Brisket Ingredients

2 T Grape Seed Oil

1 Pork Brisket

1 Bottle (18oz) of BBQ Sauce - We like Sweet Baby Ray’s

1 Medium Yellow Onion, Chopped

1 12oz Beer (cheap is fine, maybe ideal)

Salt + Pepper to Taste

Buns

Slaw Ingredients

1 Head of Green Cabbage, Sliced Thin

1 Cup Shredded Carrot

2/3  Cup Mayo

3 T Apple Cider Vinegar

Juice of Half Lemon

Salt + Pepper to Taste

Sliced Scallion Optional

Preparation

Step 1

Preheat the oven to 325℉.

Step 2

Heat a dutch-over on the stove over medium-high heat and add 2 T of grape seed oil. Sear salted Pork Brisket on all sides, until dark brown. Don’t be scared — some borderline burnt edges will just add to that classic bbq flavor.

Step 3

Add chopped onions, and cook for an additional 2-3 minutes. Pour in your beer and barbecue sauce, then cover and put in the oven.

Step 4

Cook 2-3 hours for sliceable meat. A fork should be inserted easily, but not shred the meat when removed. Take out of the oven and rest for 30 minutes. For pulled pork, cook 3-4 hours, then shred and stir into the leftover liquid.

Step 5

While the pork is braising, combine all slaw ingredients and store in the refrigerator.

Step 6

Slice and serve with homemade slaw, and your favorite barbecue sides.

 

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