Smoked brisket is rich, beefy and smoky, so the best sides do one of two things. Some add something cool, tangy or crisp to cut through the richness. Others are hearty comfort foods that make the meal feel complete. A good brisket spread usually includes a little of both.
The most popular sides for smoked brisket are coleslaw, potato salad, mac ’n’ cheese, BBQ beans and cornbread. For a balanced plate, pair one cool and tangy side with one hearty side, and add pickles, onions and bread.
The Traditional Texas Plate
In Central Texas, brisket is often served very simply. Sliced brisket comes on butcher paper with a few slices of plain white bread, dill pickles, raw white onion and sometimes sliced jalapeños. Pinto beans are a common side in Texas, along with potato salad and coleslaw. The pickles and onion add crunch and acidity, and the bread is there for building a quick sandwich or soaking up the juices.
Our meat plates follow the same idea. Each plate comes with your choice of meat, two sides and white bread, with pickles and onions on request. Our guide to Texas-style barbecue explains more about the tradition.
Cool and Tangy Sides
These sides balance the fat and smoke in brisket.
- Coleslaw adds crunch and a little acidity. Many people pile it right on a brisket sandwich.
- Potato salad is a cold, creamy classic at Texas barbecue restaurants.
- Texas caviar is a corn and bean salad with a bright, tangy dressing. Our Texas caviar is a southwest corn and bean salsa.
- Pickles and onions are the traditional Texas pairing. A slice of pickle and raw onion between bites keeps the brisket tasting fresh.
- Quick pickled red onions are easy to make at home and add color and acidity to the plate.
Hearty Comfort Sides
- Mac ’n’ cheese is the most requested side at many barbecue meals, especially with kids.
- BBQ beans are sweet and savory and hold up well next to smoked meat.
- Mashed potatoes with gravy work well when brisket is part of a sit down dinner.
- Creamed corn adds a little sweetness.
- Fries or sweet potato fries are a casual choice, especially with brisket sandwiches.
Lighter and Vegetable Sides
If the rest of the meal is heavy, one or two lighter sides keep the plate from feeling like too much.
- Green beans are a simple vegetable side that goes with almost any barbecue.
- A green salad with a tangy dressing balances the richness of the meat. Our salads come with fresh greens, your choice of meat, Texas caviar and a house-made BBQ vinaigrette.
- Corn on the cob, grilled vegetables or a cucumber and tomato salad are good choices in the summer.
- Applesauce adds a little sweetness and is a favorite with kids. We make ours in house.
Bread
In Texas, brisket is often served with plain white bread for making a quick sandwich or soaking up juices. Cornbread and hush puppies are also popular, and soft rolls are a good choice for a crowd. Our meat plates come with white bread, and cornbread and hush puppies are on our restaurant menu.
What Sauce Goes With Brisket
Well smoked brisket does not need sauce, and many Texas barbecue restaurants serve it without any. Many people still like a little on the side. A tangy, tomato based barbecue sauce is the most common choice, and a thinner, less sweet sauce lets the flavor of the beef and smoke come through. Serve the sauce on the side so everyone can decide for themselves.
What to Serve With Brisket Sandwiches
A brisket sandwich needs very little. Pickles, onions, jalapeños and a spoonful of coleslaw are the most common toppings, and a little sauce on the side works well. For sides, fries, coleslaw and potato salad are easy choices. Our Brisket Sandwich comes with pickles, onions or jalapeños on request, and you can add cheddar cheese or coleslaw.
Sides for a Holiday or Dinner Party
Brisket also works as the main dish for a holiday dinner. For a more formal meal, pair it with mashed potatoes and gravy, green beans, creamed corn and warm rolls. Many of these sides can be made a day ahead and reheated, which leaves more time for slicing and serving the brisket.
Serving Brisket at a Party
- Slice it close to serving time. Brisket dries out quickly once it is sliced, so slice it against the grain just before the meal if you can.
- Keep it warm and covered. Hold the meat in a covered pan with a little of its own juice or some beef broth. The USDA recommends keeping hot food at 140 degrees or warmer.
- Set up the buffet in order. Put the plates first, then bread, then the meat, then the sides and sauces, so the line keeps moving.
- Plan the amounts. Plan on about one third to one half pound of cooked meat per adult and about four to five ounces of each side per guest. Our guides to how much BBQ to order per person and how much BBQ to order for 50 people have more detail.
Drinks
Sweet tea is the classic barbecue drink, and we serve it fresh brewed, sweet or unsweet, at both of our locations. For beer, a malty ale or an amber goes well with smoked beef. At our restaurant in Mohnton, we pour cask-conditioned ales and a farmhouse cider from our own wood-fired brewery. Our food truck in Glenmoore also carries Reading Draft Soda.
Dessert
After a rich meal, a slice of pie is the traditional finish. Our signature dessert is the Chocolate Peanut Butter Pie, and the rest of our homemade dessert menu changes with the seasons.
How Many Sides to Serve
For a family dinner, two or three sides is plenty. For a party, plan on three or four sides, with at least one cold side and one hearty side. If you are serving brisket to a crowd, our catering packages include two or three sides, dinner rolls and our BBQ sauce.
Brisket and Sides at Stampede
Our brisket is slow smoked in the Texas style and sold by the pound, on meat plates with two sides and on the Brisket Sandwich. The sides in this guide, along with cornbread and hush puppies, are on our restaurant menu in Mohnton, and our food truck menu in Glenmoore has many of the same sides. For leftovers, see how to reheat brisket.