A 10 lb (4.54 kg) whole beef brisket usually needs about 6 to 8 hours covered in a 300°F (149°C) oven, plus at least 45 minutes to rest. This recipe braises the brisket with onions, broth, and simple seasonings until tender, then serves it sliced across the grain with its savory pan juices.
Ingredients
- 1 whole beef brisket, about 10 lb (4.54 kg), preferably point and flat together
- 2 tbsp kosher salt (about 30 g; weight varies by brand)
- 1 tbsp coarsely ground black pepper (about 7 g)
- 2 tsp smoked paprika (about 5 g)
- 3 medium-large yellow onions, about 1¾ lb (800 g), peeled and sliced
- 2 medium carrots, about 200 g, cut into thick pieces
- 6 garlic cloves (about 18 g), smashed or roughly chopped
- 2 tbsp tomato paste (32 g)
- 2 cups beef broth (475 ml)
- 2 tbsp apple cider vinegar (30 ml)
- 2 tbsp Worcestershire sauce (30 ml)
- 2 bay leaves
Instructions
- Heat the oven and prepare the brisket. Set a rack in the lower-middle of the oven and heat it to 300°F (149°C). Pat the brisket dry. If the fat cap is very thick, trim it to about ¼ inch (6 mm), leaving enough fat to help protect the meat during the long braise. Sprinkle the salt, pepper, and smoked paprika over all sides, pressing the seasoning on. If the brisket is too large for your roasting pan, fold the thinner end under slightly rather than cutting the brisket into small pieces.
- Make the braising base. Arrange the onions and carrots in a large, deep roasting pan or oven-safe pot that can hold the brisket. Scatter the garlic and bay leaves over the vegetables. Whisk the tomato paste, broth, cider vinegar, and Worcestershire sauce together, then pour the mixture around—not over—the vegetables. The liquid should cover the bottom of the pan, not submerge the meat. If your pan is unusually wide and the bottom is nearly dry, add up to ½ cup (120 ml) water.
- Set up for a covered braise. Place the brisket on top of the vegetables, fat side up. Cover the pan tightly with its lid or two layers of heavy-duty foil, crimping the edges so steam stays inside. A tight seal matters: a loose cover lets liquid evaporate and can leave the edges dry. Put the pan on a sturdy baking sheet if it is heavy or close to the oven’s capacity.
- Braise until tender. Cook for an estimated 6 to 8 hours; plan on about 7 hours for this 10 lb brisket, but begin checking at 6 hours. Keep the cover on during cooking. The brisket is ready when a thermometer inserted into the thickest part reads roughly 195–205°F (91–96°C) and a thin skewer or thermometer probe slides in with little resistance. Brisket can be safe before it is tender: USDA FSIS sets 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef, while this low-and-slow recipe cooks beyond that temperature to soften connective tissue. Temperature is a guide to begin checking, not a substitute for the tenderness test.
- Rest the meat. Transfer the brisket to a board or warm platter and loosely tent it with foil. Rest for 45 to 60 minutes before slicing. This gives the juices time to settle and makes the large piece easier to cut neatly. While it rests, spoon excess fat from the surface of the pan juices. Taste the juices and adjust with a little salt or pepper if needed; the broth and Worcestershire already contribute salt.
- Slice and serve. Look for the direction of the grain before cutting; the point and flat muscles may run in different directions. Slice the flat across the grain into pieces about ¼ inch (6 mm) thick. Turn the point as needed and slice it across its grain too. Spoon the onions, carrots, and pan juices over the meat or serve them alongside. If the brisket feels firm or slices stringily, cut thinner slices across the grain rather than with it.
Tips
- Use the clock as a planning tool, not a finish signal. Briskets vary in thickness, fat, and shape, so two 10 lb pieces may finish at different times. Start checking at 6 hours, keep the pan covered, and allow extra time if the probe still meets resistance. If it finishes early, leave it covered in its juices in a warm oven set around 150–170°F (66–77°C) for a short hold; do not let it sit out for hours.
- Choose the right pan. A snug roasting pan, Dutch oven, or covered braiser helps retain moisture. If you do not have a lid, seal heavy-duty foil firmly around the rim. Avoid a pan so small that the brisket has to be tightly wedged in, since the cover may not seal well and handling hot liquid will be difficult.
- Season simply, then adjust the juices. Kosher salt crystals differ in size and weight, so the gram measure is approximate; if using fine table salt, use less by volume. Worcestershire sauce can be replaced with an equal amount of soy sauce, though it will taste less tangy and may be saltier. For a milder, less smoky result, use sweet paprika instead of smoked paprika.
- Plan for the grain. Before cooking, note which way the grain runs on each muscle, or take a quick photo. The two muscles of a whole packer brisket do not necessarily share the same grain direction. Cutting across it is one of the simplest ways to make each serving easier to chew.
Serving Suggestions
Serve the slices hot with the soft onions, carrots, and a ladle of strained or unstrained pan juices. Mashed potatoes, roasted potatoes, buttered noodles, or crusty bread all work well for catching the juices; a crisp green salad or simply dressed cabbage adds a fresh contrast. For a casual meal, pile slices into rolls with a spoonful of onions and a little sauce. Keep the brisket on a warmed platter and add only enough juice to moisten it, so the slices stay intact rather than swimming in liquid.
Variations
- More barbecue-like: Add 1 tbsp (12 g) brown sugar and 1 tsp (5 ml) liquid smoke to the braising mixture, then brush the finished brisket with barbecue sauce. The oven braise stays moist, but it will not have the firm bark or smoke ring of a true smoked brisket.
- Red-wine braise: Replace 1 cup (240 ml) of the broth with dry red wine. The result is deeper and more wine-forward; use broth instead if you prefer to avoid alcohol.
- Tomato-free: Leave out the tomato paste and add another ½ cup (120 ml) broth. The sauce will be lighter and less rounded, but the covered cooking method and timing remain the same.
- Flat-only brisket: A 10 lb cut is often a whole brisket, but if using a large flat alone, follow the same tenderness checks and start checking early. A lean flat can dry more easily, so keep it covered and make sure there is liquid across the bottom of the pan.
Storage and Reheating
Refrigerate cooked brisket within 2 hours of cooking. For faster cooling, divide it into smaller portions and store it in shallow, covered containers with some of the pan juices. It keeps for 3 to 4 days in the refrigerator. You can also freeze portions with enough juice to coat them; use within about 2 to 3 months for best quality, and thaw in the refrigerator before reheating. Store the meat whole or sliced according to how you plan to serve it.
Reheat covered in a 300°F (149°C) oven with a few spoonfuls of broth or reserved pan juices until hot throughout; smaller portions may take about 20 to 30 minutes, while a larger piece takes longer. Stir or turn slices once so they warm evenly. USDA FSIS recommends reheating leftovers to 165°F (74°C), checked with a food thermometer. A microwave also works for individual portions: cover loosely, add a little liquid, and heat in short intervals. Avoid repeatedly reheating the whole batch; warm only what you expect to serve.
Frequently Asked Questions
How many hours does a 10 lb brisket take in the oven?
At 300°F (149°C), allow about 6 to 8 hours covered, with roughly 7 hours as a useful planning estimate, followed by a 45- to 60-minute rest. A particularly thick or cold brisket may take longer. Check tenderness rather than relying only on elapsed time, and begin testing at 6 hours so you can catch it when the probe starts to slide in easily.
Should I cook brisket at 250°F or 300°F?
Both temperatures can work, but they take different amounts of time. This recipe uses 300°F (149°C) for a covered braise; at 250°F (121°C), expect the cook to take longer and check the meat by feel, not by applying the 300°F timing. Keep the pan tightly covered at either temperature. Do not raise the oven temperature sharply just to force the brisket to finish by a particular hour.
What temperature should a brisket reach to be tender?
Begin checking around 195°F (91°C), with many briskets becoming tender between 195 and 205°F (91–96°C). Insert the probe in several thick spots; it should enter with little resistance. A brisket can reach a number in that range and still feel tight, so continue cooking, covered, in 20- to 30-minute increments if needed. The higher tenderness range is about texture, not the USDA safe minimum.
Can I cook a 10 lb brisket from frozen?
Thaw it fully in the refrigerator before following this timing. A large frozen brisket cooks unevenly, and the outside can spend too long heating while the center remains frozen, so the recipe’s time estimate will not apply. Thawing a large cut can take several days; keep it in a leakproof tray on a low refrigerator shelf and allow enough time before seasoning and cooking.
Can I make the brisket a day ahead?
Yes. Cook it until tender, cool and refrigerate it promptly in shallow containers with the juices, then reheat the next day to 165°F (74°C). Chilling makes it easier to remove a layer of solidified fat and slice the meat neatly. You can reheat slices covered in the sauce, or warm the brisket as a larger piece and slice it just before serving.