12 Irresistible Side Dishes Every Smoked Brisket Needs

If you’re going to invest 12–16 hours into smoking a brisket, you can’t just toss a sad bowl of lettuce next to it and call it a meal.

A brisket that rich, that smoky, that melt-in-your-mouth good deserves side dishes that actually show up to work.

As a chef who’s cooked more briskets than I care to admit (my smoke-stained aprons are basically a résumé at this point), I can tell you one thing: great side dishes for smoked brisket don’t try to outshine the meat – they make the whole plate sing.

Some sides bring comfort. Some bring crunch. Some cut the richness like a culinary chainsaw – politely, of course.

Below are 12 irresistible sides that never fail, whether you’re feeding family, friends, or that neighbor who “smelled smoke from across the street.”

1. Creamy Mac and Cheese

A brisket’s best friend? A bowl of unapologetically creamy mac and cheese.

Mac and cheese works because it hits the opposite end of the texture spectrum: brisket is soft and smoky; mac is lush and silky.

The two together make your palate feel like it’s lying on a velvet couch.

Chef’s Note:

Use sharp cheddar for depth, gruyère for luxury, and just a whisper of smoked paprika so it doesn’t become “smoked cheese + smoked meat = overkill.”

Balance is the name of the game.

Bonus tip: Bake it until the top gets those crunchy brown corners. People will fight for them. I’ve seen it.

Recipe

Ingredients:

• 12 oz elbow pasta
•  2 cups milk
• 2 cups shredded sharp cheddar
• 1 cup shredded gruyère
• 2 tbsp butter
• 2 tbsp flour
• ½ tsp smoked paprika
• Salt & pepper

Instructions:

1. Cook pasta until al dente.
2. In a pot, melt butter → whisk in flour → cook 1 min.
3. Add milk, whisk until thick.
4. Stir in cheeses + paprika.
5. Add pasta and season.
6. (Optional) Bake at 375°F (190°C) for 15 min for a crispy top.

2. Southern-Style Coleslaw

You need something crisp, cool, and tangy on the plate – coleslaw does all three without breaking a sweat.

A creamy slaw softens the brisket’s smoky edges, while a vinegar-based slaw gives that bright acidity that cuts right through the fat. Either way, it brings refreshing contrast, and trust me, your brisket will appreciate the company.

Try adding apple matchsticks or purple cabbage for color and crunch. This is the side your brisket invites to every party.

Recipe

Ingredients:

• 4 cups shredded cabbage
• 1 cup shredded carrots
• ½ cup mayo
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• Salt & pepper

Instructions:

1. Whisk mayo, vinegar, sugar, salt, and pepper.
2. Toss with cabbage + carrots.
3. Chill 30 minutes so flavors settle.
4. Serve cold with brisket.

3. Baked Beans with Bacon

This is a BBQ classic for a reason: sweet + smoky + bold = instant harmony with brisket.

Good baked beans soak up the meat’s juices like they were designed for it.

Bacon adds an extra layer of smoke – because one smoky thing at the table is good, two is better, and three is a BBQ flex.

Add a splash of bourbon or a spoon of molasses if you want deeper, darker flavor. If your beans don’t smack you with sweetness and richness, they’re not done yet.

Recipe

Ingredients:

• 2 cans baked beans
• 4 slices bacon, chopped
• 1 tbsp brown sugar
• 1 tbsp mustard
• 1 tbsp BBQ sauce
• Optional: splash of bourbon

Instructions:

1. Cook bacon until crisp.
2. Mix beans + sugar + mustard + BBQ sauce + bacon.
3. Bake at 350°F (175°C) for 45–55 minutes.
4. Beans should be thick and bubbling.

4. Garlic Mashed Potatoes

If mac and cheese is brisket’s soulmate, mashed potatoes are the long-term partner who always shows up.

The secret? Roasted garlic. Raw garlic punches you in the face; roasted garlic gives you a warm hug. Mash it with butter, cream, and a little black pepper, and suddenly you’re serving a grown-up version of a childhood favorite.

Mashed potatoes also perform the very important duty of catching all the brisket drippings, one of life’s greatest sauces.

Recipe

Ingredients:

• 2 lbs potatoes, peeled & chopped
• 4 tbsp butter
• ½ cup heavy cream (or milk)
• 4 cloves roasted garlic

Instructions:

1. Boil potatoes until tender.
2. Mash with butter + roasted garlic.
3. Add cream until smooth.
4. Season generously.

5. Grilled Corn on the Cob

Simple. Sweet. Smoky. If brisket had a summer fling, it would be grilled corn.

Corn brings a freshness that balances heavy smoked meat. Brush it with butter, sprinkle chili-lime seasoning, or go full elote with mayo, cotija, and Tajín.

The best part? You can grill the corn right alongside the brisket while it rests. Efficient and delicious.

Recipe

Ingredients:

•  4 corn cobs
• 3 tbsp butter
• Salt
• Optional: chili-lime seasoning

Instructions:

1. Brush corn with butter + salt.
2. Grill over medium-high heat 8–10 minutes, turning until charred.
3. Add seasoning of choice.

6. Smoked Potato Salad

Yes, we’re doubling up on potatoes. Potatoes understand brisket on an emotional level.

This version adds a smoky twist by lightly smoking the potatoes before mixing them. Combine with mayo or mustard, pickles, celery, or a spoon of smoked paprika, and you’ve got a BBQ powerhouse side.

And the best thing? It’s even better the next day. Leftovers? Absolutely intentional.

Recipe

Ingredients:

• 2 lbs baby potatoes
• ½ cup mayo
• 2 tbsp mustard
• ¼ cup diced pickles
• 2 celery stalks, minced
• Smoked paprika

Instructions:

1. Lightly smoke whole potatoes at 225°F (107°C) for 45 minutes.
2. Boil until fork-tender and cool.
3. Halve and toss with mayo, mustard, pickles, celery, paprika.
4. Chill before serving.

7. Texas Toast or Homemade Cornbread

Your brisket needs a carb to sit on. Call it a throne.

Texas toast brings thickness, garlic butter, and a perfect way to mop up sauce.

Cornbread brings sweetness and texture – plus, skillet cornbread with a crisp golden edge is basically edible applause.

Add jalapeños for heat or honey for sweetness. Bread is never “just bread” when brisket is involved.

Recipe

Ingredients:

• Thick-cut bread slices
• 4 tbsp butter
• 2 minced garlic cloves
• Parsley (optional)

Instructions:

1. Mix butter + garlic + parsley.
2. Spread thick on bread.
3. Grill 1–2 minutes per side or bake at 400°F (205°C) for 8 minutes.

8. Roasted Brussels Sprouts

You need a vegetable, right? No, beer does not count.

Roasted Brussels sprouts are the grown-up version of greens – crispy, caramelized, savory, and just bitter enough to balance the brisket. Toss with balsamic glaze or bacon (or both) to make them irresistible.

People who claim they “don’t like Brussels sprouts” typically change their minds after trying them roasted properly. Welcome to adulthood.

Recipe

Ingredients:

• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• Salt & pepper
• Optional: balsamic glaze

Instructions:

1. Toss Brussels in oil, salt, pepper.
2. Roast at 425°F (220°C) for 20–25 minutes until crispy.
3. Drizzle with balsamic if you’re fancy.

9. Pickles & Quick Pickled Veggies

Here’s the secret weapon of every great BBQ plate: acid.

Pickles slice through brisket’s richness like a tiny, tangy ninja. Whether it’s dill pickles, pickled red onions, jalapeños, or carrots, these little bites reset your palate so you can eat more brisket – which is the real goal.

Plus, they take almost no effort to make: vinegar, sugar, salt, and anything crunchy.

Recipe

Ingredients:

• 1 cup sliced cucumbers (or onions, carrots, jalapeños)
• ½ cup vinegar
• ½ cup water
• 1 tbsp sugar
• 1 tsp salt

Instructions:

1. Heat vinegar + water + sugar + salt until dissolved.
2. Pour over veggies in a jar.
3. Chill 30 minutes (or overnight).

10. Caesar Salad or Garden Salad

Look, I love comfort food as much as the next chef, but even I need something green on my plate after a few bites of brisket.

A Caesar salad brings umami, crunch, and a creamy dressing that stands up to smoked meat.

A garden salad brings freshness, citrusy vinaigrette, and a much-needed break from heavy sides.

Either one is the “I’m being responsible” dish that also happens to taste great.

Recipe

Ingredients:

• Romaine, chopped
• Croutons
• Parmesan
• Caesar dressing

Instructions:

1. Toss lettuce with dressing.
2. Add parmesan + croutons.
3. Serve immediately so it stays crisp.

11. Smoked or Roasted Sweet Potatoes

Sweet potatoes are nature’s way of saying, “Here, have a side dish that makes you look like you know what you’re doing.”

Their natural sweetness pairs beautifully with brisket’s smoky fat. Serve them sliced, mashed, or loaded with butter and cinnamon. They also double as a dessert if you squint hard enough.

Pro tip: A quick drizzle of maple syrup transforms them into something otherworldly.

Recipe

Ingredients:

• Whole sweet potatoes
• Butter
• Salt
• Optional: cinnamon, maple syrup

Instructions:

1. Roast at 400°F (205°C) for 50–60 minutes

OR smoke at 250°F (121°C) for 2–3 hours.

2. Slice open, add butter, salt, and any extras.

12. Cheesy Jalapeño Corn Casserole

This one is dangerous. Once you serve it, people will request it every time you make brisket. Maybe even when you don’t make brisket.

It’s creamy, cheesy, slightly spicy, and deeply comforting – basically comfort food in casserole form. The jalapeños add heat that contrasts beautifully with smoky meat, and the corn adds sweetness for balance.

This dish also reheats beautifully, which is always a bonus when you have a fridge full of brisket leftovers calling your name.

Recipe

Ingredients:

1. 1 can creamed corn
2. 1 can whole corn (drained)
3. 1 cup shredded cheddar
4. 1 jalapeño, diced
5. 1 egg
6. ½ cup sour cream
7. ½ cup cornmeal

Instructions:

1. Mix everything in a bowl.
2. Pour into greased baking dish.
3. Bake at 350°F (175°C) for 45 minutes.
4. Top should be golden and set in the center.

How to Choose the Best Side Dishes for Smoked Brisket

Not all sides are created equal, and not all sides belong on the same plate. When choosing the best side dishes for smoked brisket, keep these principles in mind:

Balance Rich + Refreshing

If you’ve got heavy sides like mac and cheese or mashed potatoes, balance them with lighter options like slaw or pickles.

Add Variety

You want:

• Something creamy
• Something crunchy
• Something acidic
• Something fresh
• Something indulgent 

Trust me, your guests will notice.

Plan Smart

Make-ahead sides (slaw, salads, casseroles) save your sanity on brisket day, especially when you’re already babysitting a smoker.

Think Color

A plate that’s all brown and beige is… well… accurate for brisket, but not exciting. Throw in greens, oranges, and purples.

Final Thoughts

Great brisket is a labor of love. The smoke ring, the bark, the tenderness – it’s cooking at its finest. But the best side dishes for smoked brisket are what transform the meal from “great meat” into a full BBQ experience.

Mix a few classic sides with something new, balance the richness with brightness, and don’t be afraid to experiment. Brisket doesn’t need much – but it appreciates a well-curated supporting cast.

Now grab your carving knife, fire up your smoker, and let these 12 irresistible sides help you build the kind of meal people talk about for months.

Featured image credit: @edleysbbq