✔ Updated · grown to 30 sides, grouped by type, with a plate-building rule and make-ahead plan
Brisket is rich, smoky and peppery, so it needs sides that either cut through the fat or soak up the juices. Here are my 30 favorite brisket sides, from Texas joint classics to bright, crunchy salads.
The best sides for brisket are mac and cheese, coleslaw, potato salad, pinto or baked beans, cornbread and pickles with sliced onion. For a balanced plate, pick one creamy or starchy side, one tangy or crunchy side and one vegetable, such as green beans, collard greens or roasted Brussels sprouts. Texas barbecue joints keep it simple: white bread, pickles, onions, beans and slaw.
Classic BBQ Sides for Brisket
These are the sides you see next to brisket at nearly every barbecue joint. In my Austin years I learned the best places keep it simple and let the meat be the star, and that's still how I plate it at home.
1. Mac and Cheese
Creamy, cheesy and mild, it balances a peppery bark. A crunchy breadcrumb or bacon topping makes it even better.
Get the recipe →2. Pinto or Charro Beans
Texas-style pinto beans simmered with bacon, onion, jalapeno and tomato. Brothy, smoky and great for spooning over sliced brisket.
3. Coleslaw
Crisp, tangy cabbage slaw cuts right through the fat. A vinegar slaw stays crunchy longer on a hot day than a creamy one.
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4. Potato Salad
Cold, creamy potato salad with mustard, pickle and egg is the classic Texas partner for warm brisket.
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5. Cornbread
Sweet or savory, baked in a hot cast-iron skillet for crisp edges. Perfect for mopping up brisket juices.
Get the recipe →6. Baked Beans
Sweet, smoky beans baked with bacon, molasses and brown sugar. Stir in chopped brisket ends for burnt-end style beans.
7. Corn on the Cob
Sweet, buttery corn on the cob is a summer barbecue staple. Grill it next to the smoker or boil and roll it in butter.
Get the recipe →8. Pickles, Onions and White Bread
The Texas joint trio: dill pickle chips, raw white onion slices and soft white bread. Sharp, crunchy and almost no work.
9. Collard Greens
Collards braised low and slow with smoked turkey or ham hock, then finished with a splash of cider vinegar to cut the richness.
10. Buttermilk Biscuits
Tall, flaky biscuits make great brisket sliders the next day, or split them warm and add a little honey butter.
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Potato Sides for Brisket
Potatoes are the easiest way to stretch a brisket dinner for a crowd. Pick one creamy option and one crispy one if you are feeding a big group.
11. Scalloped Potatoes
Thin potato slices, about 1/8 inch thick, baked in cream and garlic until tender and bubbly. A good pick for oven-braised brisket.
12. Mashed Potatoes
Fluffy, buttery mashed potatoes are perfect for braised brisket with lots of gravy or pan juices.
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13. Hasselback Potatoes
Thinly fanned potatoes roasted until the edges are crisp and the middles are soft. They look impressive on a holiday table.
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14. Loaded Potato Skins
Crispy potato skins filled with cheddar, bacon and green onion. Great for game-day brisket spreads.
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15. French Fries
Crispy, well-seasoned fries for a brisket sandwich or a casual brisket basket.
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16. Potato Wedges
Seasoned, crisp-edged wedges hold up to barbecue sauce better than thin fries.
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17. Cheesy Potato Casserole
Hash browns baked with sour cream and cheddar under a crunchy cornflake topping. Easy to make ahead.
Get the recipe →Crispy and Fried Sides
Tender brisket loves a little crunch next to it. I fry these while the brisket rests, so they hit the table hot.
18. Onion Rings
Golden, crunchy onion rings are a classic with brisket sandwiches and pile nicely on top of one, too.
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19. Fried Pickles
Tangy, battered pickle chips with ranch for dipping. The pickle acid is a great match for fatty brisket point.
Get the recipe →20. Hush Puppies
Cornmeal batter with grated onion and buttermilk, dropped by the spoonful into 350°F oil and fried for 3 to 4 minutes until golden.
21. Jalapeno Poppers
Creamy, cheesy stuffed jalapenos with a little heat. Bake them in the oven or tuck them on the smoker for the last 30 minutes.
Get the recipe →Vegetables and Fresh Salads for Brisket
A bright vegetable side keeps a heavy brisket plate from feeling like too much. Acid, char and crunch are what you are after here.
22. Southern Green Beans
Green beans simmered with bacon and onion until tender. Simple, cheap and always welcome next to brisket.
Get the recipe →23. Roasted Brussels Sprouts
Halved sprouts tossed with olive oil, salt and pepper and roasted at 400°F for 20 to 25 minutes until caramelized. A drizzle of balsamic is lovely.
24. Glazed Carrots
Tender carrots in a buttery brown sugar glaze. Their sweetness works well with braised holiday brisket.
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25. Creamed Spinach
Rich, steakhouse-style creamed spinach for a dressed-up brisket dinner.
Get the recipe →26. Grilled or Steamed Asparagus
Trimmed asparagus grilled for 4 to 6 minutes or steamed until crisp-tender, then finished with lemon, black pepper and a little browned butter.
27. Corn Pudding
A soft, spoonable corn casserole. Keep the sugar low and add onion and thyme so it stays savory next to the beef.
28. Mexican Street Corn
Grilled corn brushed with mayo, then rolled in cotija, chili powder and cilantro with a squeeze of lime. Great with Texas-style brisket.
29. Brazilian Tomato Vinaigrette Salad
Diced tomato, onion, bell pepper and parsley in a sharp vinegar dressing (molho a campanha). Make it a few hours ahead so the flavors combine.
30. Cucumber Onion Salad
Thin cucumber and red onion slices in vinegar, a little sugar and dill. Cold, crunchy and refreshing against smoky meat.
How to Build the Perfect Brisket Plate
My rule is simple: one side that cuts the fat, one that soaks up the juices and one green thing. For a crowd, three or four sides are plenty, and most of them can be made the day before.
| Tangy and crunchy | Starchy and comforting | Green and fresh |
|---|---|---|
| Coleslaw | Mac and cheese | Southern green beans |
| Pickles and onions | Pinto or baked beans | Collard greens |
| Fried pickles | Cornbread or biscuits | Roasted Brussels sprouts |
| Cucumber onion salad | Potato salad | Grilled asparagus |
| Tomato vinaigrette salad | Mashed or scalloped potatoes | Glazed carrots |
Best Sides for Smoked vs Braised Brisket
- Texas smoked brisket: keep it classic with potato salad, pinto beans, coleslaw, pickles, sliced onion and white bread or cornbread. If you're smoking your own, my brisket injection recipe keeps the flat juicy.
- Oven-braised or slow cooker brisket: there is plenty of gravy, so serve mashed potatoes, egg noodles, scalloped potatoes or crusty bread with glazed carrots or green beans. Try slow cooked brisket for a braised version.
- Jewish holiday brisket: the traditional plate includes potato kugel, latkes, roasted carrots or tzimmes, green beans and a fresh salad.
- Brisket sandwiches: fries, onion rings, potato chips, coleslaw (on the sandwich or beside it) and pickles.
Make-Ahead Plan and Food Safety
A brisket cook is a long day, so I get almost every side done before the smoker even goes on.
- The day before: make the potato salad, slaw dressing, cucumber salad, beans and any casseroles, then refrigerate them covered.
- On the day: toss the slaw about an hour before serving, reheat the beans until steaming and bake the cornbread or mac and cheese while the brisket rests.
- Just before serving: fry the hush puppies, onion rings or fried pickles so they stay crisp.
- Keep it safe: keep cold sides at 40°F or below and don't leave food out for more than 2 hours (1 hour above 90°F outdoors). Reheat leftover brisket and hot sides to 165°F.
More Barbecue Side Dish Ideas
Cooking for a bigger cookout? Browse our BBQ sides, the best sides for ribs and what to serve with pulled pork. Most of those sides work with brisket too.
Frequently Asked Questions
What is traditionally served with brisket?
In Texas barbecue, brisket is traditionally served with white bread, dill pickles, sliced raw onion, pinto or baked beans, potato salad and coleslaw. Braised Jewish holiday brisket is usually served with potato kugel, latkes, roasted carrots and green beans.
What vegetables go well with brisket?
Green beans, collard greens, roasted Brussels sprouts, glazed carrots, grilled asparagus and corn on the cob all go well with brisket. Choose vegetables with a little acid or char, like greens finished with cider vinegar, to balance the rich, fatty beef.
How many sides should I serve with brisket?
Three sides is plenty for a family dinner: one creamy or starchy side, one tangy side and one vegetable. For a party, add a fourth side and a bread such as cornbread or biscuits. Plan about 1/2 to 3/4 cup of each side per person.
What goes with brisket for a holiday dinner?
For Hanukkah, Passover or Christmas brisket, serve potato latkes or kugel, roasted root vegetables, glazed carrots, green beans and a crisp green salad. Mashed potatoes or egg noodles are great for soaking up the braising gravy.
Can I make brisket sides ahead of time?
Yes. Potato salad, coleslaw dressing, beans, cucumber salad and casseroles can all be made a day ahead and kept in the fridge. Toss slaw shortly before serving, reheat hot sides until steaming, and fry anything crispy just before eating.
