Beef Brisket
Braise 300°F, 4-5 hrs covered with liquid.
Even heat surrounds the meat — no hot spots means consistent collagen breakdown. Set and forget for hours. Note: neither oven nor stovetop matches smoked brisket.
Step-by-Step
1. Season generously night before (salt, pepper, garlic powder). Refrigerate uncovered.
2. Next day: pat dry, sear in Dutch oven on stovetop — all sides deeply browned.
3. Remove meat. Build aromatics: onions, garlic, carrots.
4. Deglaze with broth/wine.
5. Place brisket fat-cap UP in pot.
6. Add liquid to come halfway up the meat.
7. Cover tightly. Braise 300°F, 4-5 hours.
8. Done when fork slides in with zero resistance.
9. Rest 20 min. Slice against the grain.
Size & Portion Guide
Flat cut (3-5 lb, leaner): 3.5-4.5 hrs.
Whole packer (10-15 lb): 6-8 hrs (or cut in half).
Point cut (fattier): 4-5 hrs.
If it's not fork-tender, it's not done — keep cooking.
Low simmer 4-5 hrs.
Don't Have Cast Iron?
Any oven-safe heavy pot with a lid. The searing step (stovetop) can be done in any heavy pan — then transfer to the oven pot.
Pro Tip
Slice against the grain. Fat cap up while braising.