Man, figuring out what to serve with beef brisket. That was a whole thing for me, you know? For the longest time, I’d just, like, throw whatever I had in the fridge onto the plate next to this amazing piece of meat I’d spent hours on. Sometimes it clicked, but mostly? It was just… okay. And “okay” isn’t what you want when you’ve babied a brisket all day.
My Early Brisket Side Dish Disasters
I remember this one time, I made this brisket, smoked it for like 12 hours, perfect bark, super juicy. And what did I serve with it? Some sad, freezer-burned corn on the cob and a plain baked potato. My friends were nice about it, said the brisket was amazing, but I knew. I knew the sides let it down. It kinda haunted me, to be honest. All that effort on the main event, and the supporting cast was just phoning it in. I decided I had to get this sorted.
So, I started trying stuff. Really thinking about it. I went through all the usual suspects you hear about.
- Mashed potatoes: Yeah, I did those. Made ’em creamy, buttery. They’re alright, you know? But sometimes, with a really rich brisket, it just felt like a bit much. Heavy on heavy. People ate ’em, no complaints, but it wasn’t, like, “Wow!”
- Green beans: Tried ’em every which way. Steamed ’em, roasted ’em, threw some garlic in. They’re… green. A bit of freshness, sure, but kinda boring if I’m being real. Felt like a duty, not a pleasure.
- Cornbread: Now we’re talking a bit more. I found a decent recipe, not too sweet, a little bit of a crust. That started to feel right. Especially if you got some good melted butter. Yeah, cornbread was an early win for me. I spent a while perfecting my cornbread game after that.
Hitting My Stride with Sides
Then I started to think, okay, what really works with that smoky, fatty, delicious brisket? What cuts through it, or stands up to it in a good way?
Coleslaw. This was a big one for me. But not that super sweet, soupy stuff you get from a tub. No way. I started making my own, more vinegar-based, with a good crunch. Man, that tang just slices through the richness of the brisket. That was a real “aha!” moment. I make a big batch now every time.
Potato salad. Similar idea to the coleslaw, I guess. But again, it’s gotta be the right kind. I tried the heavy mayo kind, and nope, too much. But a good German-style one, or one with a mustardy dressing? That’s the ticket. Adds a bit of creaminess but also that tang. I actually had a few disasters with potato salad before I landed on a version I liked. Some were just… mush.
Baked beans. You can’t really go wrong with baked beans and BBQ, can you? But I stopped just opening a can and heating it up. That’s just lazy. I started doctoring them up. A bit of molasses, some smoked paprika, maybe some onions and peppers. Sometimes I’d even chop up some of the brisket trimmings and throw them in there. Now that takes it up a notch. Those take a while to simmer and get right, but totally worth it.
Getting a Bit More Adventurous
Once I had those basics down, I started getting a bit braver. I’d be at the store and think, “Hmm, what if…?”
Roasted Brussels sprouts. Okay, hear me out. I used to HATE these things as a kid. Boiled, mushy, yuck. But then I tried roasting them. High heat, bit of olive oil, salt, pepper. They get all crispy and kinda sweet. Sometimes I’ll toss them with a tiny bit of balsamic glaze at the end. Seriously good with brisket. My wife thought I was crazy the first time I made them, but now she asks for them.
Sweet potato fries. Instead of regular fries, which can be a bit plain. Sweet potato fries, baked until they’re crispy, offer a nice sweetness that plays well with the smoky meat. I like to toss ’em with a bit of chili powder and cumin before baking. That was a good discovery. Way better than those limp fries I served that one time.
Grilled asparagus. This one’s super easy if I’m already outside with the smoker or grill. Just toss some asparagus with olive oil, salt, and pepper, and throw it on the grill for a few minutes. Gets a nice char, stays a bit crisp. Simple, fresh, and doesn’t compete too much with the main event.
So, What’s the Secret? (If There Is One)
After all that trial and error, and a few meals where the sides were definitely the weak link, I think I’ve figured out my approach. It’s all about balance, really. That brisket is rich, it’s smoky, it’s the star. The sides need to either cut through that (like a good tangy slaw, or even just some good pickles – can’t forget the pickles!), or offer a different texture (crunchy vs. soft), or bring some freshness to the plate. You don’t want everything to be heavy. You don’t want everything to be mushy. That’s what I learned the hard way.
These days, if I’m doing a brisket, my go-to spread is usually my tangy coleslaw, those doctored-up baked beans, and a skillet of cornbread. If I’m feeling fancy, I’ll throw in those roasted Brussels sprouts or maybe some grilled corn if it’s in season. It’s not rocket science, but it took me a while to get there. Lots of eating, lots of thinking. And a few sighs of “well, the brisket was good” from my guests in the early days!
