I made my first brisket your way a few months ago and it was perfection. I tried it again but couldn't find this video because I forgot to save it and it was awful. Now I have another one to make and after searching through hundreds of vids on TH-cam, finally I found you and I feel like I just won the lottery! None of the other channels make it this way and I am ever so grateful you made this video. Thank you so much and I am saving this to several lists to make sure I can find it for next time!
Made this and I loved the brisket though I thought it had too much salty/peppery crust. I would NOT remove the fat as this makes a succulent crust on the brisket…ours had a minimal amount of fat crust. I did add the red wine, then chicken stock and then water so the brisket would not dry out. I’m going to make this baked brisket again in my oven. I’ll tone down the salt and the pepper and some of the herbs to still have a good crust on the brisket. I really appreciate this video! It gave me the confidence to bake my brisket and it was delicious!
Most welcome,but a little known fact that I didn't know prior to making this video is that this brisket was corned. So it's really a baked corned beef brisket. (Pink curing salt)
@@LarocksCookingAdventures prepared this dish per your instruction- turned out beautifully and delicious! Thanks for sharing your expertise-including goin' after fascia with a filet knife!😄 I'll be back for more of your Culinary teachings! God bless you💖👐
Great recipe looks delicious but not sold on your temp yet. Your brisket looked pretty dry and can only imagine its even more dry with the leftovers. Still like the recipe and going to try it to your recomendations. I'll have to see for myself lol😊
Thank you very much. This comment makes me feel good. Cause I get a lot of Hate comments on this video from the "others" but I delete it. I don't warrent or need that negative energy anywhere around me page. Thank you kind sir.
Insane!!! I can't believe that after watching so many videos about oven brisket I never gave up because I knew that I saw wasn't enough! And in the end, I found you! Its a perfect video, exactly my style, the fact that you put the meat over the carrot etc is brilliant, but the best part is the fact that you used cooking paper then the toxic one. Sorry for my english, but you have a 10/10 from me!
I will be trying your recipe, made me so Hungary watching it. My mom use to make it in the oven which made it tough, so I cooked it in a beef broth which was good, but now watching you cooking it the oven I’m willing to try it that way hoping it comes out tender. Thanks so much.
I've always had this wrong. I was cooking at 225F for several hours and never achieving what I tasted today. I followed your directions and made possibly the best brisket I have ever tasted! Bark + tenderness was incomparable. YOU are to be commended.
Cant wait to try this recipe for my Christmas dinner.I make brisket every Christmas but decided i need to marinate and spice it up.Hope it comes out the way yours looks,delicious looking.Thanks for sharing
Thank you so much for the demo and recipe. I'm baking my first brisket this weekend. It's only a 4.5 pounder. It's the smallest they had and the only small one. But, it's for a single guy. Me!! It will do.
That right there makes me happy. Thank you for watching and commenting. Please read description in the video. I can't wait to see the end results. Larockscooking@gmail.com
Finally have access to actual named cuts of reasonably good meats and was looking for basic how-to things for things I've not had access to before and this is my favorite one I've come across. Btw, with the sauce thing and floating the fat off it, if you use a roasting bag for smaller cuts you can cut the corner off it and drain the juice out from under the fats. Have had pretty good luck doing that when I'm slow roasting lamb.
Had me near tears removing all that fat! I try to keep 1/4-1/3 inch on the meat myself And I know you said you’re not a wine guy - but that Alamos Malbec wine is one of the best values out there. A fantastic Malbec at a very VERY reasonable price. One of my favs. You’re wife has great taste bro! Just got myself a 15lb brisket which I plan on smoking next weekend. 👍
Thanks! That sure looks tasty, but I couldn't ever toss out all of those delicious veggies.😢 I'm hoping you added them to some rice or made some soup. "Waste not want not".
I will be serving 10 folks or more for thanksgiving. I have served prime rib but never brisket. I’m nervous yet excited. I have a 16 pounder and an 18 qt roaster. I’m thinking 220 over 24 hours. That’s how I have fixed my prime rib. Thanks for the video.🦋
This looks amazing. Love your style. I’m going to make this for thanksgiving instead of turkey. Thank you for sharing with us. Look forward to more of your cooking
Please take a second....wait.... first let me say thank you for your very kind words. Please take a minute to read the write up in description. (Pink salt) any questions you may have simply send me a email at Larockscooking@gmail.com Thank you much 🙏
Looks great. you do opposite what most people do. I like this cause you do not have to spend your whole day watching a piece of meat.. Also you trimmed off most of all the fat. most leave it on. But yours worked.
I've always cooked outside of the box methods and styles. As far as the fat goes I have a major problem when timing meat unless that meat is paid for. I can't stop cutting/trimming.....lol Most people prefer heaps of fat on their meat, but I'm not that guy. I get plenty of complaints about it from certain Viewer's . Well they can kick rocks I made that brisket for my house...lol. I thank you for the very nice words you expressed to me. Thank you 😊
I was surprised when you said to heat the oven to 425F. Almost everytime I've had brisket, the chef has always said that they roasted it "low and slow". The brisket you showed (the colour of the slices) looked great
I make a briskit the same way you do. I roast it in an electric roaster at 250 degrees with onions and vegies in it . I do use salt and pepper on it but not much. Trimming is important so it isnt real fatty. and when it is almos fall apart done is ready too serve. I dont like the dry ends that smoking produces so I dont miss them. Total cook time is usually about 4 too 5 hours depending if I leave the cap- on or off .
I know how to make this I’m making this braised brisket when I was 19 years old way back 2019 ., in famous Dave’s., but I wanna try this recipe. Thanks 😊
Thank you First Blessed. I hope you enjoy this channel and my family and friend's. Please subscribe and look forward to more videos from the Larocks and company. Thank you for your 3 comments across this channel 🙏
I was about to do a low and slow method i saw on TH-cam but they said 5-6 hours. I have an event later today and other things that have to go into the oven so I’m glad i came across your video with a lower cooking time
Fabulous! Makes me want to buy another briscut...I mutilated the first one I made. You did one heck of a job...thanks so very much. Katherine in Farmington, WA.
Wow! Neither of us have ever cooked a brisket before, but got 2 this summer - on sale for $1.99/lb! I cut each into 3rds bc I couldn't get it into freezer bags and wouldn't be able to get it into my slow cooker. And there are just 2 of us. That's how we thought we would have to cook it, low and slow. I'm going to make it your way first. Then I will slow cook some for Italian Beef. Then on to beef stew. Can't afford chuck roasts anymore. Happy I came across your channel - Thank you!
Just found you and became a subber thanks for your videos. And you are cute too hahaa 😆 but I'm old woman who just enjoys cooking channels. Thank you for this video again.
Time, temperature, and weight... it is suggested 30 minutes to an hour at a very low heat per pound. I personally don't follow any rules when cooking. But I've been cooking professionally about 22 years. I stopped cooking professionally about 11 years ago.
@@LarocksCookingAdventures How long at 425° would you personally bake a 6 to 7 lb brisket with your method? Which is about half the weight as the one in your video. Thanks!
@scottgood7888 2/2.5 hours at that high of a temperature . I highly recommend not cooking it at that temp. Drop the temperature at least 50 degrees and let it rock out slowly.
@LarocksCookingAdventures Thanks buddy but I'm not a pro like you. I need more specific parameters. So for a 6-7 lb brisket, are you saying I should do it to 400° for about to hours total? Please give me some specific instructions. I won't hold you to it. I just need the extra help. In fact, I'll do it and let you know how it went. Cuz when you say rock it slowly, I don't know what the hell you mean! 😆 Specifics Larock! My man!
@scottgood7888 for you, my friend. I would want you to cook that brisket at 375 degrees preheated oven. Make sure not to trim all of the fat off as I did in my video. Leave a layer of fat on it. After seasoning it, place in oven for 1.5 hours covered. After 1.5 hours, check the temperature and remove the cover for crispness. If it is not to your personal preference of meat doneness, keep checking it every 15 minutes. A small brisket like the one you have should not cook longer than 2.5 hours. My biggest concern is you over cooking that brisket. PLEASE DO NOT DO THAT. I hope you much success on this project. Side note after cooking, wrap it in parchment paper, then foil to retain the juices and moisture inside for atleast 20 minutes. Keep in mind that once wrapping the brisket, it will continue to cook. So, in this case, you might want to slightly under cook to whatever temp you prefer. I hope this makes sense to you. If not. Let me know. ~Larock
After all the work in seasoning brisket, roasting & making a great saucy sauce...bland steamed broccoli & frozen corn!? I get it - suggestions for side dishes are frequently requested, but even a pot of beans & cornbread seems more in-line? That said, brisket looks AMAZING :)
I would add - kudos for using baking paper v plastic wrap. Non-chemically treated baking paper is available, bringing one closer to a 'clean' cooking method - many plastic wraps will literally dissolve during long cooking methods, leaving one to assume it's integrated into the meat & juices.
I came across this video too late for the brisket I currently have sitting in the oven but next I'm trying this method, gonna chuck some red wine in the juices to make a jus
Why do you want it to cook in its own grease? Do you have to? Or can't you cook it for 4 hours like that then finish it covered on a bakers rack where the grease can drain?
In the event you don't have parchment paper, you can use plastic wrap under the foil to prevent the foil from cooking into your meat. Thank you for your comments. And watching.~Larock
@bobgregorchuk93 I don't remember, I made this video so long ago, but I'm sure that I did say that and would stand behind that 1000%. You can use a good amount of plastic wrap to bake with.
I made my first brisket your way a few months ago and it was perfection. I tried it again but couldn't find this video because I forgot to save it and it was awful. Now I have another one to make and after searching through hundreds of vids on TH-cam, finally I found you and I feel like I just won the lottery! None of the other channels make it this way and I am ever so grateful you made this video. Thank you so much and I am saving this to several lists to make sure I can find it for next time!
As long as I can still make reuben sandwiches...
Donated or not a real cook takes pride on what he or she is gifted to do you don’t rush you take your time it’s a reflection of YOU
Thank you much for your kind words~Larock
Never made brisket...have to give it a try....i'm seasoned cook....looks easy...thank you for video
Thank you very much for watching and commenting. I do advise you to leave some fat on the brisket. I went over board trimming.
Made this and I loved the brisket though I thought it had too much salty/peppery crust. I would NOT remove the fat as this makes a succulent crust on the brisket…ours had a minimal amount of fat crust. I did add the red wine, then chicken stock and then water so the brisket would not dry out. I’m going to make this baked brisket again in my oven. I’ll tone down the salt and the pepper and some of the herbs to still have a good crust on the brisket. I really appreciate this video! It gave me the confidence to bake my brisket and it was delicious!
I really appreciate you. Thank you so much for leaving feedback ~Larock
Will make it looks amazing,
Thanks for sharing
You are very welcome. Thank you for watching and commenting. I most appreciate it 🙏 ~Larock
Awesome video. Great closeup shots to get clear understanding of what to do and excellent tips and narration. Thank you for sharing. 🙏
Thank you for watching and leaving excellent feedback. I appreciate you ~Larock
@@LarocksCookingAdventures ❤️
I WILL DEFINITELY TRY THIS FOR OUR XMAS DINNER ILL SHARE THIS ON MY FACEBOOK PAGE Thank you
Thank you,im going to make this for Christmas lunch
Thank you so much. Be sure to read the description. There is a trick in this video.
This is beautiful. Good job Larock... YOU made a believer out of me. I think I can do this.
Most welcome,but a little known fact that I didn't know prior to making this video is that this brisket was corned. So it's really a baked corned beef brisket. (Pink curing salt)
It looks good delicious
Thank you
I really liked how you explained everything you did 😊😊😊 !
I most appreciate your comment. Thank you
Amazing super good
Thank you
Larock, you the man! That beef brisket looks like a real winner and I'm heading to the kitchen to try your recipe. Thank you for sharing my brother.
Thank you
Like this, will do it with my first ever brisket on xmas. thx
I hope it turned out well for you. Thank you for taking your valuable time to watch and comment this video. Ty ~Larock
Yes it is beautifully cooked
Thanks I made your recipe last week. The family loved it.
@@denisecarter7261 Thank you, and the family. ~Larock
Brisket perfection. Definitely the best oven cooked brisket on TH-cam. Cannot wait to try this.
Thank you so much. Be sure to read the description
I tried this recipe this Christmas. Smashing success. Perfectly cooked meat. It was amazingly juicy. Thank you so much for sharing.
You are very very welcome, and it makes me feel good to hear those compliments. Thank you sooooo much. ~Larock
Magnifique indeed! Can't wait to try this❣ Thank you...💖
❤️ thank you ~Larock
@@LarocksCookingAdventures prepared this dish per your instruction- turned out beautifully and delicious! Thanks for sharing your expertise-including goin' after fascia with a filet knife!😄
I'll be back for more of your
Culinary teachings! God bless you💖👐
@suzannedoyle5100 May God bless you, and thank you again.
Great recipe looks delicious but not sold on your temp yet. Your brisket looked pretty dry and can only imagine its even more dry with the leftovers. Still like the recipe and going to try it to your recomendations. I'll have to see for myself lol😊
Exactly, start low and slow
Your video was amazing. I am going to have to try this recipe asap. Thank you so much.
Most welcome
Very tasty and delicious 👍
Thank you Larock, I have enjoyed this way of doing a brisket,
Beautiful!
All I can say is WOW 👌 😊
Thank you ~Larock
Great technique! You’re a great teacher- thanks for sharing:)
Brother, you put the Soul in that Brisket!
Keep up the great work!
Thank you very much. This comment makes me feel good. Cause I get a lot of Hate comments on this video from the "others" but I delete it. I don't warrent or need that negative energy anywhere around me page. Thank you kind sir.
Insane!!! I can't believe that after watching so many videos about oven brisket I never gave up because I knew that I saw wasn't enough!
And in the end, I found you! Its a perfect video, exactly my style, the fact that you put the meat over the carrot etc is brilliant, but the best part is the fact that you used cooking paper then the toxic one.
Sorry for my english, but you have a 10/10 from me!
Thank you so much. Larock!
Really good video can’t wait to try it tomorrow
Thank you ~Larock
Straight to the point! Thanks for the tutorial!
Most welcome ~Larock
Thanks for sharing. | learned a lot about braising and cooking brisket from this video.
Thank you very much.
I will be trying your recipe, made me so Hungary watching it. My mom use to make it in the oven which made it tough, so I cooked it in a beef broth which was good, but now watching you cooking it the oven I’m willing to try it that way hoping it comes out tender. Thanks so much.
Looks absolutely delicious
Thank you so much~Larock
Looks amazing! Thanks so much for sharing your techniques with us! Wow!
Well I certainly appreciate your kind words. Please subscribe, like, and share with family , and friends.
I just made it. It’s unbelievable delicious. THANK YOU!
❤️❤️❤️ Thank you. That makes .e feel good to hear that.
Nice
Thank you
Very impressive thanks for the aujour gonna do it for st pats on Sunday thanks bro! Your a true professional
Thank you very much. ~Larock
Very good chef baked brisket simply beautiful I like how you prepare and explain I’ll be cooking this for st pats day and thank you
That final plate looked beautiful my friend. Excellent video
I appreciate those kind words of encouragement. Thank you.
I've always had this wrong. I was cooking at 225F for several hours and never achieving what I tasted today. I followed your directions and made possibly the best brisket I have ever tasted! Bark + tenderness was incomparable. YOU are to be commended.
Thank you very much for your kind words.
425 degree?
Looks yummy. TFS
@@fjeinca Thank you~Larock
. very well done. i never cooked brisket, but i will now! i'm goin all in with cabbage and soda bread too! OH my-damn ..
Mmmmmmm you making me hungry. What's the address.....lol enjoy and thank you for your comment. ~Larock
Looks delicious!
Thank you 😀
Plan on making this next weekend thanks so much!
Excellent. Thank you for watching and commenting.
My guy knows what he’s doin!!👍🏼✊🏼
Thank you very much.
Cant wait to try this recipe for my Christmas dinner.I make brisket every Christmas but decided i need to marinate and spice it up.Hope it comes out the way yours looks,delicious looking.Thanks for sharing
Most welcome. I am excited to see you try this.
Wow. Looks great!
Thank you much
Thank you so much for the demo and recipe. I'm baking my first brisket this weekend. It's only a 4.5 pounder. It's the smallest they had and the only small one. But, it's for a single guy. Me!! It will do.
Nice.... thank you for your comments.~Larock
Thank you it looks great!! I’m cooking one now!! Thank you💕💕
Great work. Thanks
Thank you very much
Absolutely Gorgeous! I have mines in the oven now after marinating it overnight using your recipe. I'll put some picture. Thank You!
That right there makes me happy. Thank you for watching and commenting. Please read description in the video. I can't wait to see the end results. Larockscooking@gmail.com
@@LarocksCookingAdventurestj
Mines?.😂😂😂😂
Mines ???
Great job
Finally have access to actual named cuts of reasonably good meats and was looking for basic how-to things for things I've not had access to before and this is my favorite one I've come across.
Btw, with the sauce thing and floating the fat off it, if you use a roasting bag for smaller cuts you can cut the corner off it and drain the juice out from under the fats. Have had pretty good luck doing that when I'm slow roasting lamb.
Thank you. I appreciate your comments and dialog~Larock
Wow that looks Mouth
watering
Wish I can have that plate. Looks fantastic.
Boy looks so delicious your making me hungry
😆 ,Thank you! ~Larock
Had me near tears removing all that fat! I try to keep 1/4-1/3 inch on the meat myself
And I know you said you’re not a wine guy - but that Alamos Malbec wine is one of the best values out there. A fantastic Malbec at a very VERY reasonable price. One of my favs. You’re wife has great taste bro!
Just got myself a 15lb brisket which I plan on smoking next weekend. 👍
She's from 🇮🇹. They are all about drinks. ...lol. thank you so much for the comments. And definitely over trimmed.
Kirkland malbec goes even better.... but good choice
Thanks! That sure looks tasty, but I couldn't ever toss out all of those delicious veggies.😢 I'm hoping you added them to some rice or made some soup. "Waste not want not".
looks incredible thanks.
I am cooking your brisket tonight for my family thats sauce looks delicious thank you
Yay, please let me know how it turns out for you. Also if you dont mind to send me a picture of it to larockscooking@gmail.com
@@LarocksCookingAdventures sure I will
Really good cook
Thank you very much 😊
I cook this today, it was the best recipe. I got lots of compliments.
Very happy to hear that.
I will be serving 10 folks or more for thanksgiving. I have served prime rib but never brisket. I’m nervous yet excited. I have a 16 pounder and an 18 qt roaster. I’m thinking 220 over 24 hours. That’s how I have fixed my prime rib. Thanks for the video.🦋
This looks amazing. Love your style. I’m going to make this for thanksgiving instead of turkey. Thank you for sharing with us. Look forward to more of your cooking
Thank you very much ~Larock
I'm assuming because of the quick cooking time it won't be as tender as those that ppl cook for 6 hours?
Or such as a flavor
Looks great 👍 👌
Thank you. Nice comment!! ~Larock
going to try it
Awesome. Please read description as I found out a secret after making the video.
425 degree?
Doing my first brisket tomorrow and I'm so happy I came across your video. Very informative and to the point.
Please take a second....wait.... first let me say thank you for your very kind words. Please take a minute to read the write up in description. (Pink salt) any questions you may have simply send me a email at Larockscooking@gmail.com
Thank you much 🙏
It looks very good,l can do that 😄
Walter littlerock
LOOKS GOOD 👍
@ALISTENT Thank you much, ~Larock
Thanks boss
Most welcome ~Larock
That gold blue face Invicta is killer, my man.
No lie detected ~Larock
Looks great. you do opposite what most people do. I like this cause you do not have to spend your whole day watching a piece of meat.. Also you trimmed off most of all the fat. most leave it on. But yours worked.
I've always cooked outside of the box methods and styles. As far as the fat goes I have a major problem when timing meat unless that meat is paid for. I can't stop cutting/trimming.....lol
Most people prefer heaps of fat on their meat, but I'm not that guy. I get plenty of complaints about it from certain Viewer's . Well they can kick rocks I made that brisket for my house...lol. I thank you for the very nice words you expressed to me. Thank you 😊
I was surprised when you said to heat the oven to 425F. Almost everytime I've had brisket, the chef has always said that they roasted it "low and slow". The brisket you showed (the colour of the slices) looked great
I make a briskit the same way you do. I roast it in an electric roaster at 250 degrees with onions and vegies in it . I do use salt and pepper on it but not much. Trimming is important so it isnt real fatty. and when it is almos fall apart done is ready too serve. I dont like the dry ends that smoking produces so I dont miss them. Total cook time is usually about 4 too 5 hours depending if I leave the cap- on or off .
Can I use foil instead of butcher's paper if I can not get one?
Looks amazing
Thank you very much
I know how to make this I’m making this braised brisket when I was 19 years old way back 2019 ., in famous Dave’s., but I wanna try this recipe. Thanks 😊
Lol I did too tho...Nice good day, thank you! Larock
larock man !!...outasight! my mouth is watering
Thank you Philip, that comment just made my day. I appreciate you.
hi may i know you use the measurement cup is how big ya
@keanmengchin605 the measuring cup was 1/2 cup size.
It looks good though tender and juicy
Thank you First Blessed. I hope you enjoy this channel and my family and friend's. Please subscribe and look forward to more videos from the Larocks and company. Thank you for your 3 comments across this channel 🙏
I was about to do a low and slow method i saw on TH-cam but they said 5-6 hours. I have an event later today and other things that have to go into the oven so I’m glad i came across your video with a lower cooking time
Thank you very much for watching and leaving a positive message. ~Larock
Congratulations!
Thank you for the kind comment. I really appreciate it.
Out of everyone that I watched on TH-cam you are the most realistic down to earth,honest person !thank you for showing me how you cook a brisket!!!!
You are very very welcome. Thank you for your nice comment.
Wow!!! You added butter !!! Yeah !!!!
Fabulous! Makes me want to buy another briscut...I mutilated the first one I made. You did one heck of a job...thanks so very much. Katherine in Farmington, WA.
I tried this today because I love brisket, I wanted to do it on the smoker but hate the time, but anyway it turned out great even the gravy
That's awesome to hear. Thank you 😊
Wow! Neither of us have ever cooked a brisket before, but got 2 this summer - on sale for $1.99/lb! I cut each into 3rds bc I couldn't get it into freezer bags and wouldn't be able to get it into my slow cooker. And there are just 2 of us. That's how we thought we would have to cook it, low and slow. I'm going to make it your way first. Then I will slow cook some for Italian Beef. Then on to beef stew. Can't afford chuck roasts anymore. Happy I came across your channel - Thank you!
Most welcome and Thank You! Read up in the description...
Just found you and became a subber thanks for your videos. And you are cute too hahaa 😆 but I'm old woman who just enjoys cooking channels. Thank you for this video again.
How do you determine cook times for smaller brisket? Is there a formula?
Time, temperature, and weight... it is suggested 30 minutes to an hour at a very low heat per pound. I personally don't follow any rules when cooking. But I've been cooking professionally about 22 years. I stopped cooking professionally about 11 years ago.
@@LarocksCookingAdventures How long at 425° would you personally bake a 6 to 7 lb brisket with your method? Which is about half the weight as the one in your video. Thanks!
@scottgood7888 2/2.5 hours at that high of a temperature . I highly recommend not cooking it at that temp. Drop the temperature at least 50 degrees and let it rock out slowly.
@LarocksCookingAdventures Thanks buddy but I'm not a pro like you. I need more specific parameters. So for a 6-7 lb brisket, are you saying I should do it to 400° for about to hours total? Please give me some specific instructions. I won't hold you to it. I just need the extra help. In fact, I'll do it and let you know how it went. Cuz when you say rock it slowly, I don't know what the hell you mean! 😆 Specifics Larock! My man!
@scottgood7888 for you, my friend. I would want you to cook that brisket at 375 degrees preheated oven. Make sure not to trim all of the fat off as I did in my video. Leave a layer of fat on it. After seasoning it, place in oven for 1.5 hours covered. After 1.5 hours, check the temperature and remove the cover for crispness. If it is not to your personal preference of meat doneness, keep checking it every 15 minutes. A small brisket like the one you have should not cook longer than 2.5 hours. My biggest concern is you over cooking that brisket. PLEASE DO NOT DO THAT. I hope you much success on this project.
Side note after cooking, wrap it in parchment paper, then foil to retain the juices and moisture inside for atleast 20 minutes. Keep in mind that once wrapping the brisket, it will continue to cook. So, in this case, you might want to slightly under cook to whatever temp you prefer. I hope this makes sense to you. If not. Let me know. ~Larock
I'm doing this today! I'll let you know how it turns out. New subscriber!!
After all the work in seasoning brisket, roasting & making a great saucy sauce...bland steamed broccoli & frozen corn!? I get it - suggestions for side dishes are frequently requested, but even a pot of beans & cornbread seems more in-line?
That said, brisket looks AMAZING :)
I would add - kudos for using baking paper v plastic wrap. Non-chemically treated baking paper is available, bringing one closer to a 'clean' cooking method - many plastic wraps will literally dissolve during long cooking methods, leaving one to assume it's integrated into the meat & juices.
Thank you for your comments. I like and appreciate them. -Larock
The video is not about the sides at all. The sides are just random stuff I found in the fridge.....lol
Is there an alternative for the red wine?
Absolutely. You can use a beef stock as an alternative, and Or a white wine 🍷
I came across this video too late for the brisket I currently have sitting in the oven but next I'm trying this method, gonna chuck some red wine in the juices to make a jus
Thank you!
Most welcome ☺
@@LarocksCookingAdventures I'm cooking a large brisket for Easter and using your recipe/method. Thanks again!
That's awesome, could you please send us a picture of that brisket to Larockscooking@gmail.com?
@@LarocksCookingAdventures I will do! 😉
Larocks' the man!
Lol, thank you for the love.
The garlic you use is from China & they bleach it I have always smoked mine comes out tender & so much flavor
Why do you want it to cook in its own grease? Do you have to? Or can't you cook it for 4 hours like that then finish it covered on a bakers rack where the grease can drain?
I didn't cook this brisket in grease at all. I'm confused with your comment.
I thought you put tin foil over it before the oven but then you said plastic wrap so I was a bit confused. By the way, nice watch you have on.😊❤️😊❤️
In the event you don't have parchment paper, you can use plastic wrap under the foil to prevent the foil from cooking into your meat. Thank you for your comments. And watching.~Larock
Luv your style and commentary! Just about to emulate your recipe myself. Hope it turns out like yours fingers crossed 🤞🤞🤞
Thank you for your comments and watching. I most appreciate you. ~Larock
You did that 😋
Cool video my friend 😎
Thank you very much.
OK! Saran wrap in the fridge, just to clarify. Not in the oven! Sounds like you said in the oven?
@bobgregorchuk93 I don't remember, I made this video so long ago, but I'm sure that I did say that and would stand behind that 1000%.
You can use a good amount of plastic wrap to bake with.