Oven Braised BBQ Brisket with Pickle Rice

Preheat the oven to 325°F. Heat the vegetable oil over medium-high heat in a 5-quart lidded braiser or Dutch oven. Season the brisket evenly with the salt and pepper. Sear until deeply browned, 4–5 minutes per side. Transfer to a plate and cover loosely to keep warm.

Reduce the heat to medium-low. Add the onions and Thai chili flakes to the pot and cook, stirring, until softened and translucent, 9–10 minutes, scraping up any browned bits from the bottom.

Stir in the BBQ sauce and water until combined. Nestle the brisket into the sauce and spoon some of the onions and sauce over the top.

Cover the pot with a piece of parchment paper, then a layer of heavy-duty foil, and secure with the lid. Transfer to the oven and braise until the brisket is fork-tender, about 3½ hours.

Remove from the oven, uncover, flip the brisket, and let cool in the sauce for at least 30 minutes. Skim off and discard excess fat. Remove the brisket, slice against the grain, then return it to the sauce. Warm gently over low heat if needed.

Heat the olive oil and butter in a large skillet over medium heat. Add the garlic, scallion whites, and jalapeño and cook, stirring, until golden and fragrant, about 3 minutes.

Add the rice and fish sauce and cook, stirring, until warmed through, about 2 minutes.

Stir in the scallion greens, chopped pickles, and cilantro until evenly combined.

Spoon the pickle rice onto plates and top with sliced brisket and plenty of sauce. Serve warm.