What Side Dish Goes with Brisket?

You spent 12 hours smoking a brisket. Don’t blow it with boring sides.

Figuring out what side dish goes with brisket matters more than most people think. The right pairing balances all that rich, smoky beef with something fresh, tangy, or creamy. The wrong one just sits on the plate untouched.

After years of hosting backyard BBQs and testing dozens of combinations, I’ve narrowed it down. Some sides cut through the fat. Others soak up the juices. A few do both.

Below you’ll find the best brisket side dishes, from classic southern picks like coleslaw and baked beans to comfort food favorites like mac and cheese and cornbread. Each one includes how to make it, the best variation for smoked brisket, and tips for serving it right.

Best Side Dishes for Brisket

Coleslaw

Why It Works with Brisket

Brisket is rich, fatty, and heavy. You need something cold and crunchy to cut through all that smoke and grease. Coleslaw does exactly that.

The tangy dressing and crisp cabbage act like a palate cleanser between bites. Took me years to figure out that a vinegar-based slaw works better with smoked brisket than a creamy one. The acidity just hits different.

How to Make It

Shred green and red cabbage, grate some carrots, and toss everything in a bowl. For the dressing, whisk together mayo, apple cider vinegar, a pinch of sugar, Dijon mustard, salt, and black pepper.

Mix the dressing into the cabbage. Refrigerate for at least 30 minutes before serving. That resting time lets the flavors come together properly.

Best Variation for Brisket

Southern-style coleslaw with a mix of creamy and tangy. Add celery seed for depth. Some people throw in jalapenos for heat, which pairs well with Texas BBQ seasoning on the brisket.

Serving Tips

Serve it ice cold. Pile it on top of brisket sandwiches or keep it as a side on the plate. Make the slaw the day of, not the day before. Nobody wants soggy cabbage.

Mac and Cheese

Why It Works with Brisket

There is a reason mac and cheese shows up at every barbecue joint in Texas, Kansas City, and Memphis. The creamy, cheesy richness pairs with smoky beef like nothing else.

It fills the starch gap on the plate. And honestly, a forkful of mac and cheese followed by a bite of slow cooked brisket is one of the best flavor combinations in comfort food.

How to Make It

Cook elbow macaroni until just al dente. Make a roux with butter and flour, then slowly add whole milk. Stir in sharp cheddar and smoked gouda until melted and smooth.

Pour the cheese sauce over the pasta. For baked mac and cheese, transfer to a cast iron skillet, top with extra cheese and panko breadcrumbs, then bake at 375F for about 15 minutes until golden and bubbly.

Best Variation for Brisket

Smoked mac and cheese. If you already have the smoker going for brisket, throw your mac and cheese in there for the last 30-45 minutes. The smoky flavor in the cheese sauce matches the meat perfectly.

Serving Tips

Serve hot, straight from the oven or smoker. Don’t let it sit too long or the sauce gets thick and pasty. A sprinkle of paprika on top adds color and a little kick. If you’re also curious about pairing sides with mac and cheese as a main dish, that’s a whole separate rabbit hole.

Baked Beans

Why It Works with Brisket

Baked beans and brisket are a classic southern BBQ pairing. The sweet, smoky, savory flavor profile of well-made beans mirrors and complements the meat.

Good baked beans soak up brisket drippings on the plate. That alone makes them worth the effort.

How to Make It

Start with dried navy or pinto beans soaked overnight. Combine with ketchup, brown sugar, mustard, Worcestershire sauce, and a splash of apple cider vinegar. Add diced onion, garlic, and smoked bacon.

Bake at 350F for about 45-55 minutes until thick and bubbling. If you have leftover brisket, chop it up and fold it into the beans for an even richer result.

Best Variation for Brisket

Cowboy beans with multiple bean varieties, bacon, and a bit of chipotle in adobo sauce. The smokiness from the chipotle ties everything back to the brisket.

Serving Tips

Serve hot in a Dutch oven right at the table. Beans get better as they sit, so make them a day ahead if you want deeper flavor. They reheat beautifully.

Potato Salad

Why It Works with Brisket

Creamy potato salad brings a cool, starchy contrast to hot smoked brisket. It’s one of those traditional bbq sides that just belongs on the plate.

The soft texture and tangy dressing balance out the chewiness and smokiness of the beef. A BBQ plate without potato salad feels incomplete, at least in my experience.

How to Make It

Boil red or Yukon Gold potatoes until fork-tender. Let them cool. Mix with mayo, Dijon mustard, diced celery, hard-boiled eggs, chopped onion, salt, and pepper.

Fold everything together gently. You don’t want mashed potatoes. You want chunky, creamy bites with distinct pieces of egg and celery.

Best Variation for Brisket

Smoked potato salad. Cook your potatoes on the smoker for about an hour before making the salad. That extra layer of smoke flavor makes this side dish match the brisket even better. Or try a German-style version with a warm mustard vinaigrette instead of mayo.

Serving Tips

Make it the night before so the flavors have time to develop. Serve it cold or at room temperature. Keep it covered and refrigerated until ready to eat, especially in summer.

Cornbread

Why It Works with Brisket

Cornbread soaks up brisket juices and BBQ sauce better than any other bread on the table. The slight sweetness contrasts with the savory, smoky meat.

It’s also dead simple to make, which is great when you’ve already spent 12 hours babysitting a smoker.

How to Make It

Combine cornmeal, flour, sugar, baking powder, and salt. Mix in eggs, buttermilk, and melted butter. Pour into a preheated cast iron skillet with a little extra butter coating the bottom.

Bake at 400F for about 20-25 minutes. The cast iron gives you that crispy, golden crust on the bottom and edges. That’s the best part.

Best Variation for Brisket

Jalapeno cheddar cornbread. Fold diced jalapenos and shredded sharp cheddar into the batter before baking. The heat and cheese add another dimension. If you want to go sweet, drizzle honey over warm slices.

Serving Tips

Serve warm with butter. Cut into wedges straight from the skillet. Cornbread dries out fast, so eat it the same day. Leftovers work great crumbled into chili the next day.

Roasted Brussels Sprouts

Why It Works with Brisket

You need a vegetable on the plate. Roasted Brussels sprouts earn their spot because they get crispy, caramelized, and slightly bitter, all of which cut through the richness of brisket.

People who say they hate Brussels sprouts usually haven’t had them roasted properly at high heat. That changes everything.

How to Make It

Trim the ends, cut in half, and toss with olive oil, kosher salt, and ground pepper. Spread them cut-side down on a baking sheet in a single layer. Don’t crowd the pan.

Roast at 425F for 20-25 minutes until the edges are dark and crispy. Toss with balsamic glaze or a squeeze of lemon juice right before serving.

Best Variation for Brisket

Bacon Brussels sprouts. Toss chopped smoked bacon in with the sprouts before roasting. The bacon fat renders and coats everything. A drizzle of balsamic vinegar at the end ties it together.

Serving Tips

Serve immediately. They lose their crispiness fast. If your smoker is already running, you can roast them in there too, though the oven gives more consistent results. These also pair well with pork chops and lamb if you’re cooking something other than brisket.

Corn on the Cob

Why It Works with Brisket

Sweet, juicy grilled corn brings a freshness that heavy smoked meats desperately need. The natural sweetness of corn contrasts with the salty, smoky bark on a brisket.

Plus it’s fun to eat. At a backyard cookout or summer BBQ, corn on the cob just feels right.

How to Make It

Pull back the husks, remove the silk, then fold the husks back up. Soak in water for about 15 minutes. Grill over medium-high heat for 15-20 minutes, turning occasionally.

Or go husk-off and grill directly on the grates for charred kernels. Brush with butter while grilling.

Best Variation for Brisket

Elote style. Brush grilled corn with mayo, roll in cotija cheese, sprinkle with chili powder (Tajin works great), and squeeze lime juice on top. The tangy, spicy, creamy combination is incredible next to smoked brisket. If you enjoy Mexican-inspired sides, you might also like exploring sides that go with tacos.

Serving Tips

Serve hot, right off the grill. Have butter, salt, and pepper ready on the table so people can season their own. Aluminum foil works for keeping ears warm if you’re grilling in batches.

Collard Greens

Why It Works with Brisket

Slow-braised collard greens bring a deep, savory, slightly bitter flavor that rounds out a brisket plate. This is a soul food classic for a reason.

The tender, silky texture of properly cooked greens provides contrast to the chewy, smoky meat. And the pot liquor at the bottom? That’s liquid gold.

How to Make It

Strip the leaves from the tough stems and chop roughly. Saute diced onion and garlic in bacon fat or butter. Add the greens with chicken stock (or smoked turkey stock if you have it), a splash of apple cider vinegar, and red pepper flakes.

Simmer low and slow for about an hour until the greens are tender. Season with salt, pepper, and a pinch of sugar to balance the bitterness.

Best Variation for Brisket

Cook them with smoked turkey necks or ham hocks. The smoky pork flavor infuses the greens and mirrors the smokiness of the brisket. Some folks add a splash of hot sauce, which I personally think is the move. This same technique works when you’re making sides for ham too.

Serving Tips

Serve in a bowl with some of that cooking liquid. A piece of cornbread on the side for dipping into the pot liquor is non-negotiable, at least in my kitchen. Greens reheat well and honestly taste even better the next day.

Baked Sweet Potatoes

Why It Works with Brisket

Baked sweet potatoes add natural sweetness and a creamy texture that plays well against salty, smoky brisket. The flavor pairing is similar to why people love sweet BBQ sauce on meat.

They’re also hearty enough to make the meal feel complete without needing three or four other sides.

How to Make It

Poke holes in sweet potatoes with a fork. Rub with olive oil and kosher salt. Bake at 400F for 45-60 minutes until soft all the way through.

Split them open, add butter, a sprinkle of brown sugar and cinnamon if you like, and let the butter melt in. That’s it.

Best Variation for Brisket

Hasselback sweet potatoes. Slice thin cuts across the top without cutting all the way through. Brush with butter and brown sugar between the slices. Roast until caramelized. The crispy edges and soft interior make this a real crowd-pleaser at a pot roast dinner or brisket feast alike.

Serving Tips

Serve hot. If your smoker has room, throw the sweet potatoes in there during the last hour of the brisket cook. The smoke adds an extra layer of flavor you can’t get from the oven alone.

Green Bean Casserole

Why It Works with Brisket

Green bean casserole brings a different texture to the brisket plate. The creamy mushroom sauce and crispy fried onion topping give you something to break up all the meat and heavier starches.

It’s not just a Thanksgiving side. I’ve been making this for BBQ dinners for years and it always disappears fast.

How to Make It

Blanch fresh green beans in boiling water for about 5 minutes, then shock them in ice water. Make a quick mushroom cream sauce with butter, sliced mushrooms, garlic, flour, chicken stock, and heavy cream.

Combine the beans and sauce in a baking dish. Top with crispy fried onions. Bake at 350F for about 25-30 minutes until bubbling.

Best Variation for Brisket

Skip the canned soup. A homemade mushroom cream sauce with fresh mushrooms makes a huge difference. Add a handful of shredded Parmesan and some smoked paprika for extra depth. The results are nothing like that stuff from a can. This side works great with meatloaf too, if you want a weeknight option.

Serving Tips

Serve right out of the oven when the topping is still crunchy. If you make it ahead, add the fried onions just before baking so they don’t get soggy. Leftovers reheat fine in the oven at 325F for about 15 minutes.

FAQ on What Side Dish Goes With Brisket

What is the best side dish for smoked brisket?

Coleslaw is hard to beat. The cold, tangy crunch cuts through the rich, smoky beef perfectly. Mac and cheese and baked beans are close seconds. Your best bet is serving at least one creamy side and one fresh one.

What vegetables go well with brisket?

Roasted Brussels sprouts, grilled corn on the cob, collard greens, and roasted carrots all work. The key is picking vegetables that can hold up against bold, smoky flavors without getting lost on the plate.

What starch pairs best with brisket?

Cornbread baked in a cast iron skillet is the classic pick. Potato salad, mashed potatoes, and baked sweet potatoes are all strong options too. You want something that soaks up juices and BBQ sauce.

Can you serve brisket with pasta?

Yes. Mac and cheese is the most popular choice at barbecue joints across Texas and Kansas City. Pasta salad also works for summer cookouts. Just keep the pasta dish simple so it doesn’t compete with the meat.

What side dishes go with brisket for a crowd?

Stick with make-ahead sides like potato salad, baked beans, and coleslaw. These feed a lot of people cheaply and can be prepped the day before. Add cornbread and you’ve got a full brisket dinner menu covered.

What bread goes with brisket?

Cornbread is the top choice for most BBQ meals. Dinner rolls, Texas toast, and garlic bread also work. The bread’s job is to soak up drippings and sauce, so pick something soft with a bit of structure.

What healthy sides go with brisket?

A cucumber salad, roasted vegetables, or a simple green bean side dish keeps things lighter. Braised cabbage with apple cider vinegar is another good option. You don’t need heavy sides if the brisket is already rich enough.

What side dishes pair with brisket for holidays?

Green bean casserole, mashed potatoes, roasted sweet potatoes, and collard greens all fit holiday tables. These comfort food sides match the richness of slow cooked brisket while still feeling like a special occasion meal.

What do Texas BBQ restaurants serve with brisket?

Most Texas BBQ joints serve brisket with coleslaw, potato salad, baked beans, pickles, onion rings, and white bread. Some add jalapeno poppers or elote. Simplicity is the whole point of a traditional Texas style brisket plate.

How many side dishes should you serve with brisket?

Two to three sides is the sweet spot. Pick one starchy side, one vegetable, and one cold or tangy option like coleslaw or a fruit salad. That gives you enough variety without overloading the plate.

Conclusion

Picking what side dish goes with brisket comes down to balance. You’ve got a heavy, smoky main course. Your sides need to push back against that richness with acidity, crunch, or sweetness.

Coleslaw and pickles handle the tangy side. Cornbread and mashed potatoes cover the starchy comfort food angle. Roasted vegetables and collard greens bring color and nutrition to the plate.

Don’t overthink it. Two or three well-made sides beat six mediocre ones every time.

The best brisket dinner is one where every dish on the plate earns its spot. Whether you’re doing a full Texas BBQ spread or a simple weeknight meal, these southern side dishes will make your smoked brisket taste even better.

Now fire up that smoker and get cooking.