Barbeque Bob's Beef Brisket

Barbeque Bob knows what he’s doing, and it starts with keeping things simple.

Four pounds of brisket get rubbed down with canola oil, black pepper, rosemary, and thyme, then chill overnight so those herbs can really get acquainted with the meat.

The next day, coarsely chopped onion, carrots, and celery go on top, water goes halfway up the sides, and the whole thing braises covered until the brisket is fall-apart tender.

Here’s where Bob’s technique shines: the brisket gets sliced paper-thin against the grain, then layered in a roasting pan with barbecue sauce between every layer. A quick warm-up in a low oven lets each slice soak up that sauce from both sides.

Kitchen Tips

• Slice against the grain. This is non-negotiable with brisket. Cutting with the grain gives you stringy, chewy slices instead of tender ones.
• The vegetables on top aren’t just for flavor during braising. They create steam that bastes the meat as it cooks. You can discard them after, or eat them. They’ll be soft and beefy.
• Use your favorite bottled barbecue sauce or make your own. Bob leaves this choice to you, and it’s the right call since different sauces let you customize the final flavor.
• Thin slices are key. The thinner the slice, the more sauce it absorbs in that final layering step.