What cut of brisket should I buy?
Look for flat cut if you want neat slices and easier trimming. The point has more fat and can be extra juicy but slices are less uniform. Either works here.
Do I have to use peanut butter?
No. Peanut butter adds body and nutty richness, but you can swap in tahini for a more sesame-forward flavor. Want it peanut-free? Use tahini or sunflower seed butter. Note: sesame is a common allergen, and this recipe also contains soy.
How do I know when brisket is done?
You are looking for probe tenderness more than a magic number. A fork or skewer should slide into the thickest part with little resistance, like softened butter. If you like temperature targets, brisket often turns tender around 195°F to 205°F, but it can happen a bit lower or higher depending on the cut. If it still feels tight or tough, it usually needs more time, not less.
Why did my brisket turn out dry?
Common reasons are slicing with the grain, not enough resting time, or cooking too hot. Also, brisket can be stubborn. If it is tough, put it back in the oven covered with sauce for another 30 to 60 minutes. If the pan looks dry at any point, add a splash of broth or water and seal the foil tight.
Can I make this in a slow cooker?
Yes. Cook on low for 8 to 10 hours until tender. Slow cooker sauce can be thinner because there is less evaporation, so for a thicker glaze: pour the sauce into a saucepan and simmer 5 to 10 minutes, or transfer brisket and sauce to a baking dish and broil a bit longer, watching closely.
Any allergy notes?
This brisket uses soy and either peanut or sesame (tahini, sesame oil). If you are cooking for allergies, double-check labels and choose substitutions accordingly.
