I “smoked” a brisket in my crockpot by using Liquid Smoke and I think it came out pretty good 😅 a bit dry, but considering it was my first time I thought it was okay.
Until I get a traeger I’m using one of those mini Walmart grills and I’m able to “smoke” tri tip just using a hadfull of coals. After 4 hours on low adding a couple coals and chips every hour it comes out exactly like brisket
Warning to anyone who uses this recipe: Activated charcoal is used in detoxification protocols because it can absorb things like poisons and medications! If you are on any medications that are especially important to you, skip out on the activated charcoal
Not in such dosing. You should take Tens of Grams to have such an effect. If you are still full of concerns, Just take your pills an hour before tasting the meal.
This video will definitely be shared with my family who have the time and equipment to try this out. I will need to try this over a weekend, but worth the effort!! Thanks Max
My fiancé and i turned one of your lines into a running joke where we'd just get a bowl of cereal and put it in the oven and say "Now we're gonna smoke this badboy over applewood low and slow"
I'd HATE having to wait that long for some brisket...I'd have to start making this the day BEFORE my cravings kicked in. If I was ALREADY craving it, that'd be a torturous wait 😳
I smoked two Pork Tenderloins a few years ago in the oven. Bacon wrapped too. Two deep aluminum pans stacked on it each other, top with poked holes throughout the bottom and the meat inside, the bottom with wood chips you wet a bit to prevent fire, and wrap in aluminum foil and cook. However long you’re cooking you may have to replace your wood chips once or twice. But makes a smoke ring and everything.
Baby back ribs just use your favorite rub, with liquid smoke as a binder. Put on a foil lined cookie sheet and bake for 10 hours at 200 degrees, 6 hours covered, 4 uncovered. Simple.
Depends in which curing salt your using actually. PCS #1 (nitrite) is used for cooking and shorter "cure" times while PCS #2 (nitrate) is more of your lengthy cures like sausages and stuff.
@Stephen-br5hd cure #1 needs at least 12 hours to convert. It can't be consumed immediately. Cure #2 is used for things that need to cure for more than a month and would be absurd to use in this application.
I live in a college apartment, I made ribs in my pressure cooker not too long ago and they were so good. I didn’t have liquid smoke so that definitely took away from the flavor, oh, and I also kinda cheated by taking them to a friends apartment who had a grill to finish cooking them
HOLY MOLY... This is an EXCELLENT IDEA When I had my Cafe... I used a Pressure Cooker every day... wow did it save time and money... How long did you leave it in the pressure cooker?
@@JudiChristopher I believe it was 6 hours of slow cooking, I have an instant pot so I have the option to slow cook or pressure cook. I did it another time and did 20 minutes on high pressure and let it naturally release. The first time with slow cook only turned out more tender, but it only takes an hour if you pressure cook and they still turn out pretty good. I finished them on the grill for another 15 minutes to develop some texture on both methods.
@@JudiChristopher instant pot is a name brand but you can get one for under $100. It’s just a multi purpose pressure/slow cooker. Ninja makes a version of it, crockpot, and aroma does as well. The one I have is the instant pot duo crisp so it also has an air fryer attachment and it is fantastic.
Great video... Making the oven baked brisket today, I just modified the binder with soya, Worcestershire and musturd. Just my humble opinion, 3/4 tsp of sodium nitrite may be undersalted for the volume/weight of meat.
I just use a crockpot for indoor BBQ. I cook ribs almost weekly using my wife's crockpot. I've also made pulled pork in it too. Always good. I'll try adding liquid smoke next time.
Hey max, i heard about not going to culinary school, so if not how can i begin a culinary career, i'm willing to listen to even some obscure tips and pointers to begin a path i always want to pursue, since i love cooking so much and wish to make it my life job. Love your videos and editing that comes with it ❤
@@realjfk5350 When working inside a restaurant, watch what the cooks and chefs are doing. When watching ask questions. Ask plenty of questions and see if the cook/chef will show and teach you. If the cook/chef doesn't want to teach you, find another workplace. Even if it's a busboy position it'll work. Just get your feet in the door at an upscale restaurant it's in the door. Try and be a sponge for knowledge and work hard. If they see you working hard it'll be much easier to ask questions and start to learn. Even if your question sounds stupid a good teacher will be willing to answer and teach you
3:25 .. Am I the only one who laughed when he slapped the brisket and it made a squeaky toy sound? I had to watch it like 3 times. 🤣I guess I'm easily amused sometimes.
I'm curious, since the collagen of the brisket renders at 160f, if a brisket was treated like the sous-vied pork butt and cooked long enough until it measures 165f all the way through, it would technically fall between a medium & well done cook temp. The question is, how well would it turn out after reaching this point & then resting?
I actually did the brisket today. Came out perfect. I can't believe I achieved a smoke ring. I have never did anything like this. It tastes amazing too. Will definitely do again and going to try the ribs next after I eat all this meat lol 😅 thank you @maxthemeatguy
I will try the oven method next week, I got both a brisket and sorra. Dunno what the name is in English but it's basically a shoulder piece between the shoulder top and bottom muscles. Relatively lean, has a thin fat line, and lots of connective tissue inbetween, cuz it's used for slow roasts
Searing sous vide protein with a torch is sooooo much better, and faster. The oven will dry out the protein a certain extent. Next time, for the pulled pork, reduce those juices by half.
I’ve cooked brisket in the oven with the curing salt and didn’t let it sit before and I still got the smoke ring leaving for 2 hours hopefully brings it further in
Thank you, Max. This is very helpful. I live in a small apartment. I'm definitely going to try the Smoky Stovetop Grillmaster 3000 method this Saturday. Wish me luck. Hopefully I won't be stopped by firefighters 😂 what kind of note should I leave for my neighbors so they won't call them?🤔
Max, I need to know the pot you used for Smokey Stovetop grillmaster 3000. All the pots I have seen are thin sheets of metal. also what F did you put those ribs in?
Subscribed and liked. Dude, you're stick'n to the BBQ cartel (lol!).....BRAVO, BRAVO!! rocket (p.s. I googled the Grillmates you used here. I dig the chunky textures....I'm ordering me some on Amazon, absolutely)
instant pot ribs with oven finisher in under 1h 30 mins fall off the bone season day before apple juice and apple cider vingear instant pot 32 mins on high then 20 mins in oven with favourite bbq sauce
There's no way ide waist that much power cooking a brisket in the oven nor would 90 percent of people who have a job wouldn't waist that much time cooking
Dear Max, so can you use spud vide method on the brisket? What would be the things to note there? I don’t necessarily care about the visual bark or ring, just want that nice taste and texture from indoor comfort. Also running the oven for that long can create much too heat IMO. If I can do it in soups vide I would love to try. Any advice?
Check out the GE Profile Smart Indoor Smoker (aka Arden Electric Smoker). It was an Indiegogo campaign from last year. The first batch of units shipped last month and I love mine.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
Made sous-vide beef ribs for company BBQ. 72 hrs at 145😮. Finished over charcoal, and juices reduced with cola for glaze. Yeah, they were amazing.
Even oven ribs finished on the grill is fantastic
That's an awfully long time for ribs.
I “smoked” a brisket in my crockpot by using Liquid Smoke and I think it came out pretty good 😅 a bit dry, but considering it was my first time I thought it was okay.
Hmm 🤔... Thanks for sharing! I MAY have to try something like that 😀👍🏽
Until I get a traeger I’m using one of those mini Walmart grills and I’m able to “smoke” tri tip just using a hadfull of coals. After 4 hours on low adding a couple coals and chips every hour it comes out exactly like brisket
Great stuff Max. Everyone should be able to enjoy tasty BBQ!
max I binge all your videos when I play games and my only complaint is that there arent enough. 10/10 as always
Ventilation is essential for the 3rd method. Not doing so could be really bad if there is too much smoke. Like lethal.
I can hear the smoke detecters going off already😂😂
Warning to anyone who uses this recipe:
Activated charcoal is used in detoxification protocols because it can absorb things like poisons and medications! If you are on any medications that are especially important to you, skip out on the activated charcoal
Not in such dosing.
You should take Tens of Grams to have such an effect.
If you are still full of concerns,
Just take your pills an hour before tasting the meal.
Stuff like HRT, Birth control, ADHD meds, etcetera
@@lextatertotsfromhell7673 its great for getting poison out of your body then lol
@@garfreld which of those are poison?
@@lextatertotsfromhell7673 all of the above
This video will definitely be shared with my family who have the time and equipment to try this out. I will need to try this over a weekend, but worth the effort!! Thanks Max
My fiancé and i turned one of your lines into a running joke where we'd just get a bowl of cereal and put it in the oven and say "Now we're gonna smoke this badboy over applewood low and slow"
I love that so much haha
I'd HATE having to wait that long for some brisket...I'd have to start making this the day BEFORE my cravings kicked in. If I was ALREADY craving it, that'd be a torturous wait 😳
That bark and smoke ring on the oven brisket is crazy 🔥
Great indoor methods. It all look so similar. Thanks for sharing
this is how discord mods aspire to cook
Underrated
@@thanosduckpleasenah, it's moderated
Yes
I don't even get the joke here
Do you mean with non aged meat?
I appreciate this video! I don't have a smoker and 2 briskets in my freezer. I finally know how to cook them in my oven!!! Thank you!!!
I smoked two Pork Tenderloins a few years ago in the oven. Bacon wrapped too. Two deep aluminum pans stacked on it each other, top with poked holes throughout the bottom and the meat inside, the bottom with wood chips you wet a bit to prevent fire, and wrap in aluminum foil and cook. However long you’re cooking you may have to replace your wood chips once or twice. But makes a smoke ring and everything.
Damn it, boy! Just when I think that you couldn’t get any better recipe, you throw a delicious and mouth watering hit!! 😊😊
Baby back ribs just use your favorite rub, with liquid smoke as a binder. Put on a foil lined cookie sheet and bake for 10 hours at 200 degrees, 6 hours covered, 4 uncovered. Simple.
Curing salt needs time to convert into nitric oxide to become safe. At least 12 hours. Cooking and eating immediately after applying is dangerous.
Automatically a concern I had.
Depends in which curing salt your using actually. PCS #1 (nitrite) is used for cooking and shorter "cure" times while PCS #2 (nitrate) is more of your lengthy cures like sausages and stuff.
@Stephen-br5hd cure #1 needs at least 12 hours to convert. It can't be consumed immediately. Cure #2 is used for things that need to cure for more than a month and would be absurd to use in this application.
@Stephen-br5hd cure #2 can be used for sausage but usually only long cure sausages such as salami/pepperoni
I live in a college apartment, I made ribs in my pressure cooker not too long ago and they were so good. I didn’t have liquid smoke so that definitely took away from the flavor, oh, and I also kinda cheated by taking them to a friends apartment who had a grill to finish cooking them
HOLY MOLY... This is an EXCELLENT IDEA
When I had my Cafe... I used a Pressure Cooker every day... wow did it save time and money...
How long did you leave it in the pressure cooker?
@@JudiChristopher I believe it was 6 hours of slow cooking, I have an instant pot so I have the option to slow cook or pressure cook. I did it another time and did 20 minutes on high pressure and let it naturally release. The first time with slow cook only turned out more tender, but it only takes an hour if you pressure cook and they still turn out pretty good. I finished them on the grill for another 15 minutes to develop some texture on both methods.
@@chrismarston4266
Thank YOU
Thank YOU
Thank YOU
This way is sooooo SMART.
@@chrismarston4266
My Pressure Cooker was 1954... LOL
I have never used a Instant Pot... is that the name brand?
@@JudiChristopher instant pot is a name brand but you can get one for under $100. It’s just a multi purpose pressure/slow cooker. Ninja makes a version of it, crockpot, and aroma does as well.
The one I have is the instant pot duo crisp so it also has an air fryer attachment and it is fantastic.
Thank you, I am so happy to see I can still eat brisket during the winter in my home. Will definetly give it a try!
Wife: "Honey, you spend too much time outdoors. Come cook inside!"
Husband: "Okay, but then I'm going to need the oven for the next 2 days straight."
Great video... Making the oven baked brisket today, I just modified the binder with soya, Worcestershire and musturd. Just my humble opinion, 3/4 tsp of sodium nitrite may be undersalted for the volume/weight of meat.
Thank you so much for this video! I always wanted to make brisket but I can’t afford a smoker. Will be trying this in December and tagging you! ❤❤❤
I just use a crockpot for indoor BBQ. I cook ribs almost weekly using my wife's crockpot. I've also made pulled pork in it too. Always good. I'll try adding liquid smoke next time.
improvement suggestion for the sous-vide method, cool down in the fridge overnight and blast in the oven on the highest setting. better bark
"Anytime, except 1am"
😂😂
Look for me, I am always down to try out BBQ. My closing time is 3am though lol
8:07 "it might not look good right now but watch this" oh wait wrong channel
Hey max, i heard about not going to culinary school, so if not how can i begin a culinary career, i'm willing to listen to even some obscure tips and pointers to begin a path i always want to pursue, since i love cooking so much and wish to make it my life job. Love your videos and editing that comes with it ❤
Step 1: get a job
@@jonathancormack done.
@@realjfk5350 any questions?
@@jonathancormack waiting for step 2
@@realjfk5350 When working inside a restaurant, watch what the cooks and chefs are doing. When watching ask questions. Ask plenty of questions and see if the cook/chef will show and teach you. If the cook/chef doesn't want to teach you, find another workplace. Even if it's a busboy position it'll work. Just get your feet in the door at an upscale restaurant it's in the door. Try and be a sponge for knowledge and work hard. If they see you working hard it'll be much easier to ask questions and start to learn. Even if your question sounds stupid a good teacher will be willing to answer and teach you
9:58
That pot is well protected from mind control
Bro the editing of ur vids is genuinely amazing
3:25 .. Am I the only one who laughed when he slapped the brisket and it made a squeaky toy sound? I had to watch it like 3 times. 🤣I guess I'm easily amused sometimes.
"BRAVO DARLINGS... BRAVO"
Thanks man I live in a small apartment I hope this is handy
Your long vids are underrated bro i love it
I'm curious, since the collagen of the brisket renders at 160f, if a brisket was treated like the sous-vied pork butt and cooked long enough until it measures 165f all the way through, it would technically fall between a medium & well done cook temp. The question is, how well would it turn out after reaching this point & then resting?
I actually did the brisket today. Came out perfect. I can't believe I achieved a smoke ring. I have never did anything like this. It tastes amazing too. Will definitely do again and going to try the ribs next after I eat all this meat lol 😅 thank you @maxthemeatguy
I will try the oven method next week, I got both a brisket and sorra. Dunno what the name is in English but it's basically a shoulder piece between the shoulder top and bottom muscles. Relatively lean, has a thin fat line, and lots of connective tissue inbetween, cuz it's used for slow roasts
Searing sous vide protein with a torch is sooooo much better, and faster. The oven will dry out the protein a certain extent. Next time, for the pulled pork, reduce those juices by half.
definitely using this during the winter
the pot smoke method is awesome
Bro can literally cook anything anywhere💀
Sophia and Kyle look so alike i could be convinced they were siblings. anyways, great video as always!
I’ll watch this… even though I don’t have a grill 😅
This is the perfect video, Max!
Love binging your videos bro keep up the great work
I’ve cooked brisket in the oven with the curing salt and didn’t let it sit before and I still got the smoke ring leaving for 2 hours hopefully brings it further in
Wow r😮 you're insane, the best I've seen vy a long shot. Thank you so much All of the meats that was prepared was on point ☝️ 💯% amazing!!!❤❤😅
That oven brisket looked good from the outside but there was a lot of unrendered fat compared to the smoked one.
Yes, didn’t even look close. Way to much unrendered fat. And the ribs also looked unrendered as well. Yuck looked fatty
Personally my favorite rubs for brisket and many other things I cook is kinders I think you would love it and should try it.
I asked for this video in the last vid, cant believe u listened, papa Max
Smoke until 130 then sousvide… could be a winner
I know my pork doesn't look that good right now, but watch this!
Max is like a mad scientist of the culinary world
You should try "scrapple" smoked or dry aged, that would be interesting..
Looks amazing!!!
I was just planning out my ribs for Thanksgiving. Thanks for doing this one!
Thank you, Max. This is very helpful. I live in a small apartment. I'm definitely going to try the Smoky Stovetop Grillmaster 3000 method this Saturday. Wish me luck. Hopefully I won't be stopped by firefighters 😂 what kind of note should I leave for my neighbors so they won't call them?🤔
Max, I need to know the pot you used for Smokey Stovetop grillmaster 3000. All the pots I have seen are thin sheets of metal. also what F did you put those ribs in?
awesome vid max love bbq looks delicious!
Thx Max great video! One question do you use convection or just regular bake in oven for the Brisket?
Thanks Max!
WOW! Thanks!
To be fair, most smoking doesn't require continuous monitoring, and you can stay inside a lot. Wireless thermometers are great.
That will not pass in Texas, but try it
I think pork is very good.
Did the curing salt do that much for the flavor?
hey max thanks for emailing me back just wanna say it made my week!!
Subscribed and liked. Dude, you're stick'n to the BBQ cartel (lol!).....BRAVO, BRAVO!!
rocket
(p.s. I googled the Grillmates you used here. I dig the chunky textures....I'm ordering me some on Amazon, absolutely)
My dad is so pessimistic about the pot smoking idea but I need to try it and prove him wrong.
instant pot ribs with oven finisher in under 1h 30 mins fall off the bone season day before apple juice and apple cider vingear instant pot 32 mins on high then 20 mins in oven with favourite bbq sauce
Bro you are actually Shilling for mccormick? Good, get that bag. 😊
I liked the preparation
What about doing a whole chicken my friend? Have you done that with the pot method?
There's no way ide waist that much power cooking a brisket in the oven nor would 90 percent of people who have a job wouldn't waist that much time cooking
I'd waste
Well, know what I'm doing this weekend
I thought you're gonna put Pink Sauce in there when you show that Pink Salt. It almost gave me a heart attack
8:55 chazer!!
Dear Max, so can you use spud vide method on the brisket? What would be the things to note there? I don’t necessarily care about the visual bark or ring, just want that nice taste and texture from indoor comfort. Also running the oven for that long can create much too heat IMO. If I can do it in soups vide I would love to try. Any advice?
I was looking for a video like this :o
Your voice reminds me of Grant RIP ❤ TKOR
Damn they all look good
Max!!!! 😳😳 How can I apply to be a taste tester? 😅😅😅
this that keygen music in the background
Love it Great Content
Smoky and succulent
Funny that there’s 3 inches of snow where I am when this video came out
I wish I had snow.
Funny enough I’m in Minnesota,The snow capital of the US.
Your Wife Says Your Too Much Outside?! Where Did That Angel Fall From!?!?!?!😭😭😭
just bring the smoker inside
Check out the GE Profile Smart Indoor Smoker (aka Arden Electric Smoker). It was an Indiegogo campaign from last year. The first batch of units shipped last month and I love mine.
GOod way to get carbon monoxide poisoning
IMO the bark isn't an issue in the oven, smoke however, is.
Heyo, I started picking those seasonings up not a month ago
hey, max what do you think about Arden indoor smokers?
Wow amazing video!
He said living room then it got corrected to kitchen but the thing is he lives in his kitchen😂
Pls make a video on the topic "BEST VEGAN STEAK IN MY LIFE "
I love your vids so much
Think of this as the chamber of secrets.
I just spent $1,000 on a GE indoor smoker 😭 I should of watched this first
That electric bill or gas bill is going to be HIGH!!!!! hahahaha but it does look good
Would you get a normal ring in the stove top 3000? As well as wood smoke flavour?
Hey you always do wagyu A5 but can you try a wagyu A1 ?
This made me so hungry even though I only ate less than 30 minutes ago🗿