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This video changed my life and I'm not even joking! I never and I mean never cooked! I've never enjoyed cooking and on the rare occasion I decide to make something I ruin it it or it tastes plain awful. It was my boyfriends birthday and we were self isolating due to Covid and had to cancel our restaurant reservations sadly. We were going to get a takeaway but my boyfriend said he was craving a Sunday roast dinner. No takeaway place does that so it meant if he wanted a roast dinner id have to make it myself from scratch but I decided to go for it. It was the day before his birthday so I was doing my homework and checking recipes and ordering a food delivery. He said he wanted brisket and luckily I came across this video and decided I would do EXACTLY what he said to do and I would follow his instructions, recipe and his method without fail. I have a habit of doing my own thing and adding ingredients that I think will taste good and that's how I ruin everything. All I can say is that the final result was incredible! My partner said it was the best roast dinner he had ever had and went on and on about how good it was! He was right, it tasted amazing and I couldn't believe I'd actually made it myself! To be fair the slow cooker did the hard work really. It was easy and simple to make and I can't believe you can make something so tasty with such little effort! I've made this brisket countless times now! I'm famous for it and was even asked to make it for Christmas dinner for the whole family and it was a major hit! Making this brisket and seeing how easy it is and how good it tastes gave me the confidence to try new slow cooker recipes and they have all turned out quite well. Growing in confidence I moved on to making meals without a slow cooker and again I've surprised myself because I end up making meals from scratch that are delicious and popular with everyone. I can now say I enjoy cooking and I'm actually quite good at it. I wouldn't be here if I hadn't watched this man's video about making brisket. Thank you so much for this video and for helping me become a confident cook and for a giving me a new hobby that I really really enjoy! Xxx
Thank you Todd. This is a wonderful video. I’ve wanted to slow-cook a brisket; now i will. I’ll read through the description and the comments to see the weight of the brisket you purchased before placing it in the cooker. Also, thanks to your vid i purchased the Kamikoto Kanpeki set from Amazon. I needed a good set anyway. This presentation gave great presentation to do that this day. So i’ll be doing getting and cooking the brisket as soon as this lingering cold let’s up. Thank you again, Todd. Good on ya, mate. [From my 2 years living in Guildford NSW. :))). ]
I made your recipe yesterday it is truly delicious I used some of the brisket and sauce this evening on a wrap with some potato wedges..thanks for you recipe I will definitely be cooking it again soon ...
This is an amazing recipe, I’ve used it 3 times now, I’m about to make it for the 4th time, it’s so tender, I like to leave it in the slow cooker on low for 12hours+, it’s the tastiest pulled beef ever like that 🤣😋
I feel like I am the only person on the planet that wishes people would just say Lea and Perrins. I think there is only one other company that makes the sauce, and I don't know anybody who remembers their name. And it's grouped together at the grocery store, if they even carry both.
@@Snozzer73 if my friend from Sheffield heard you say Henderson's is the same as Lea & Perrin's they'd have a fit. He'd have you believe it's FAR better. 😂
I tried this and it was absolutely lovely! I did cook mine for 11hrs on 'low' however, feel it would have been better at around 9hrs as my 1.5kg brisket was not thick and began to taste a bit on the burnt side. Other than that, it would have been perfect! Also great marinade etc.! Thanks Todd!!
Glad to find out that Brisket can be cooked with a slow cooker, and doesn't need to be smoked. I don't have a way to smoke any foods, but I do have access to a slow cooker. I also appreciate that the incredients for both the rub and the BBQ sauce are clearly stated in the video. I'm pretty sure I have those things in my spice cabinet already. Do you remember what you used the extra fat for? Or how you'd recommend people using extra thick cuts of fat? I think that when I had extra fat to remove from roasts, I ended up slicing them up into very small pieces and putting a few of them onto a cold pan before pre-heating it in order to oil the pan for something like eggs, or re-heating leftovers.
Sorry if I’m repeating what you already know, but you can get smoke powder and smoke liquid if you are looking for that smoky flavour without having to smoke. 👍
I'm not sure I follow the "moisture adds air" theory. As I understand it, the molasses not being able to fully crystallize into a solid, and the resulting viscosity that makes the grains stick to each other makes more sense.
I went per instructions and the brisket was to vinegary. Next time I'm going to leave out the apple cider vinegar. Also, the bbq sauce was burnt and full of grease. The instructions do say cook for 8 hours on low but my friend wanted me to cook it for 11 hours on low. I don't know if the extended cooking time caused the bbq sauce to burn.
Ok Todd, this looked delicious, but,,, I am still waiting for the invites for us to come and sample some of those darn delicious looking Christmas desserts you made for Christmas...
Great recipe ! Thanks for sharing ! Doing it today as we speak ! (this is the best one I found - "I'm not getting paid to say this" LOL) Cheers from USA mate !
Heyo, Love this recipe and love the BBQ sauce... I had a question, if you were gonna say, make up some Meatballs and have hem in the BBQ sauce what would be your measurments, I did meatballs last week and I tried to just make it 7 times the ingredients but it ended up as treacle, it tasted nice, but very very spicy so not really something I wanna serve to a group... I'm a bit of a newb to cooking and was thinking maybe it needs to a better ratio as I noticed with some recipes they dont' just multiply the ingredients but multiply certain ingredients and leave some relatively the same. The pan I'm using is quite a lot bigger than as low cooker, when I put in the BBQ sauce as is it was roughly 95% of the base of the pan, after making it about 7 times it was the right height (halfway up the meatballs). Sorry if this is all a bit vague, I suck at measurements.
I cooked this yesterday, followed it exactly rubbed night before so ready to go in the morning made sause, cooked on low for 11 hours, house smelt good for about 8 hours, then started to smell like a beer left in a solo cup over night. 11th hour took it out, soft juicy, thinking perfect, tasted it and tasted like a copper penny strong. So didn't use the homemade sauce, I had BBQ sauce in fridge used that to kill the copper taste. Then pretty good.
What cut is this called in Australia? I can not find it in woolies? Also Todd if you can --- when doing a slow cooker receipe could you mention how to do it on pressure cook too? I am so tempted to buy one of these Phillips cookers. Thanks for the code for the knives. $50 off sounds amazing. Sadly I can not afford the difference
Todd, your ingredients say 3-4lb beef brisket, however, I'm using a 2.1lb brisket. Do I need to cut my rub and bbq sauce ingredients in half? I didn't cut ingredients in half on the rub. I hope that's okay.
Giving that you are cooking it in the slow cooker and adding more or less the same ingredients as the rub into the cooker, you can skip the rub. I would only do the rub if I was oven roasting or BBQing the brisket. The slowcooker and the moisture in sauce will do what the rub is intended to do. Otherwise it a nice simple straight forward recipe.
Hey Todd.. just prepped everything to throw in the slow cooker before heading out to work tomorrow morning.. made it all up based on the written recipe in the description.. then watched the video after just to check it was all looking right.. and it looked spot on.. but then I realised something... Written recipe says 1tbsp of Worcestershire sauce.. and your video says 1tsp.. I’ve now put a tbsp in.. reckon it’ll make much difference?
Thats just how you cut the meat, yes of course im cutting back and forth but it truly was so easy to cut that it was like butter. Again i wasn't paid a cent to talk about them so im just being honest about my opinion :)
Seeing as how it was invented in America, it's called ketchup or tomato ketchup. Tomato sauce is something we make our spaghetti sauce with. Totally different.
Honestly thats what BBQ sauce it. Next time you're shopping look at the sugar content, you will be shocked! I would recommend a completely different sauce if you like, maybe a gravy?
I’m watching like, Yuum. Considering this recipe for my family’s Christmas eve dinner!! Hello from Texas, and praying for Australia and their tyrannical government. 🙏🏼
Check out all my slow cooker, cook pot recipes: th-cam.com/play/PLhdMsfLqJN02hWS_Zo76Abtov_6pR_8B6.html
*Check out the Kamikoto Knife Collections:*
www.kamikoto.com/store
Use this code: "TODD50" to get $50 discount for any knife collection and FREE SHIPPING!
*Tap the bell to get notifications on my latest videos '🔔'*
Merchandise Store: toddskitchen.com/
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This video changed my life and I'm not even joking! I never and I mean never cooked! I've never enjoyed cooking and on the rare occasion I decide to make something I ruin it it or it tastes plain awful. It was my boyfriends birthday and we were self isolating due to Covid and had to cancel our restaurant reservations sadly. We were going to get a takeaway but my boyfriend said he was craving a Sunday roast dinner. No takeaway place does that so it meant if he wanted a roast dinner id have to make it myself from scratch but I decided to go for it. It was the day before his birthday so I was doing my homework and checking recipes and ordering a food delivery. He said he wanted brisket and luckily I came across this video and decided I would do EXACTLY what he said to do and I would follow his instructions, recipe and his method without fail. I have a habit of doing my own thing and adding ingredients that I think will taste good and that's how I ruin everything.
All I can say is that the final result was incredible! My partner said it was the best roast dinner he had ever had and went on and on about how good it was! He was right, it tasted amazing and I couldn't believe I'd actually made it myself! To be fair the slow cooker did the hard work really. It was easy and simple to make and I can't believe you can make something so tasty with such little effort! I've made this brisket countless times now! I'm famous for it and was even asked to make it for Christmas dinner for the whole family and it was a major hit! Making this brisket and seeing how easy it is and how good it tastes gave me the confidence to try new slow cooker recipes and they have all turned out quite well. Growing in confidence I moved on to making meals without a slow cooker and again I've surprised myself because I end up making meals from scratch that are delicious and popular with everyone. I can now say I enjoy cooking and I'm actually quite good at it. I wouldn't be here if I hadn't watched this man's video about making brisket. Thank you so much for this video and for helping me become a confident cook and for a giving me a new hobby that I really really enjoy! Xxx
Thank you so much! You have no idea how big a smile this has put on my face :)
This looks great,´doing it today, so like your cooking pot , and knives look great too
Thank you Todd. This is a wonderful video.
I’ve wanted to slow-cook a brisket; now i will.
I’ll read through the description and the comments to see the weight of the brisket you purchased before placing it in the cooker.
Also, thanks to your vid i purchased the Kamikoto Kanpeki set from Amazon. I needed a good set anyway. This presentation gave great presentation to do that this day.
So i’ll be doing getting and cooking the brisket as soon as this lingering cold let’s up.
Thank you again, Todd.
Good on ya, mate. [From my 2 years living in Guildford NSW. :))). ]
I made your recipe yesterday it is truly delicious I used some of the brisket and sauce this evening on a wrap with some potato wedges..thanks for you recipe I will definitely be cooking it again soon ...
My go to recipe! This must be my 5th time making it… gonna memorize this soon haha 🙌👍🏼
This is an amazing recipe, I’ve used it 3 times now, I’m about to make it for the 4th time, it’s so tender, I like to leave it in the slow cooker on low for 12hours+, it’s the tastiest pulled beef ever like that 🤣😋
How did it tested?
I feel like I am the only person on the planet that wishes people would just say Lea and Perrins. I think there is only one other company that makes the sauce, and I don't know anybody who remembers their name. And it's grouped together at the grocery store, if they even carry both.
Henderson’s relish sauce
@@Snozzer73 if my friend from Sheffield heard you say Henderson's is the same as Lea & Perrin's they'd have a fit.
He'd have you believe it's FAR better. 😂
Doing this for Christmas and although it hasn't been cooked yet, that sauce is amazing! Looking forward to getting stuck into it on Chrissy day :)
I tried this and it was absolutely lovely! I did cook mine for 11hrs on 'low' however, feel it would have been better at around 9hrs as my 1.5kg brisket was not thick and began to taste a bit on the burnt side. Other than that, it would have been perfect! Also great marinade etc.! Thanks Todd!!
Glad to find out that Brisket can be cooked with a slow cooker, and doesn't need to be smoked. I don't have a way to smoke any foods, but I do have access to a slow cooker. I also appreciate that the incredients for both the rub and the BBQ sauce are clearly stated in the video. I'm pretty sure I have those things in my spice cabinet already.
Do you remember what you used the extra fat for? Or how you'd recommend people using extra thick cuts of fat? I think that when I had extra fat to remove from roasts, I ended up slicing them up into very small pieces and putting a few of them onto a cold pan before pre-heating it in order to oil the pan for something like eggs, or re-heating leftovers.
Sorry if I’m repeating what you already know, but you can get smoke powder and smoke liquid if you are looking for that smoky flavour without having to smoke. 👍
3rd year in a row that I make this recipe 💯 thanks!!
Fine, u did it Todd, i will get a slowcooker. you got me
lol i knew my persistence would ware you down :P
Good looking brisket and knives! Amazing work Todd!
Thank you my friend :)
Best way of explaing why 2 pack down brown sugar I've ever heard. Perfect!
Thank you, its a question i get allot :)
I'm not sure I follow the "moisture adds air" theory. As I understand it, the molasses not being able to fully crystallize into a solid, and the resulting viscosity that makes the grains stick to each other makes more sense.
I went per instructions and the brisket was to vinegary. Next time I'm going to leave out the apple cider vinegar. Also, the bbq sauce was burnt and full of grease. The instructions do say cook for 8 hours on low but my friend wanted me to cook it for 11 hours on low. I don't know if the extended cooking time caused the bbq sauce to burn.
Cooked this today todd 12 hours probably the best meat ive had and got plenty left over for sangas tomorrow will be doing more of this mate 😁
Do you think 12 hours is more suitable than 8?
I rekon it is 🤙 @@mittensthehousecat4114
Ok Todd, this looked delicious, but,,, I am still waiting for the invites for us to come and sample some of those darn delicious looking Christmas desserts you made for Christmas...
lol i sent them in the mail! You sure they didn't get lost? :P
What would you suggest for me to use since I'm not much into barbecue sauce as far as making a seasoning
Great recipe ! Thanks for sharing ! Doing it today as we speak ! (this is the best one I found - "I'm not getting paid to say this" LOL) Cheers from USA mate !
Great video, Todd. Cheers!
It looks fantastic.
Thank you :)
Heyo,
Love this recipe and love the BBQ sauce... I had a question, if you were gonna say, make up some Meatballs and have hem in the BBQ sauce what would be your measurments, I did meatballs last week and I tried to just make it 7 times the ingredients but it ended up as treacle, it tasted nice, but very very spicy so not really something I wanna serve to a group... I'm a bit of a newb to cooking and was thinking maybe it needs to a better ratio as I noticed with some recipes they dont' just multiply the ingredients but multiply certain ingredients and leave some relatively the same.
The pan I'm using is quite a lot bigger than as low cooker, when I put in the BBQ sauce as is it was roughly 95% of the base of the pan, after making it about 7 times it was the right height (halfway up the meatballs).
Sorry if this is all a bit vague, I suck at measurements.
You’ve earned a subscriber here, fantastic
I cooked this yesterday, followed it exactly rubbed night before so ready to go in the morning made sause, cooked on low for 11 hours, house smelt good for about 8 hours, then started to smell like a beer left in a solo cup over night.
11th hour took it out, soft juicy, thinking perfect, tasted it and tasted like a copper penny strong. So didn't use the homemade sauce, I had BBQ sauce in fridge used that to kill the copper taste. Then pretty good.
your recipes make my mouth water great work and thanks
Thank you Todd another great recipe as always have a great week 💁🏻👍🏼🌹✨😍
Thank you and you to :)
Tod what is the pepper gadget your using
Cooking overnight was the easiest part 😋 👌. Super easy /turned out very tender.
Looks mighty tasty, Todd.
Thank you :)
Looks so delicious!
"Wooster" sauce :)
How long should you pressure cook it for??
Oh man that looks delicious thanks
What cut is this called in Australia? I can not find it in woolies?
Also Todd if you can --- when doing a slow cooker receipe could you mention how to do it on pressure cook too? I am so tempted to buy one of these Phillips cookers.
Thanks for the code for the knives. $50 off sounds amazing. Sadly I can not afford the difference
No pressure cooker
I have a small piece of rump, around 1.2kg. What changes, if any, would I need to change?
Looks delicious 💛
Now that is very tender and enjoyable
Thank you :)
Yaaaasssss! I'm totally drooling. I love brisket.
Thank you :)
Todd, your ingredients say 3-4lb beef brisket, however, I'm using a 2.1lb brisket. Do I need to cut my rub and bbq sauce ingredients in half? I didn't cut ingredients in half on the rub. I hope that's okay.
To slow cook I need to add the temp, what temp do I cook this at please?
Khub valo laglo
I love Brisket I will definitely be making this it looks delish Thank you, Todd, for another great recipe :-)
You're welcome :)
Todd should read audio books. I could listen to this guy all day.
nnnaaawww thank you :)
He has a unique voice, certainly. I imagine him in the film industry!
Looks simply delish !
Thank you :)
I left mine for 24 hours! was so tender afterwards, fell right apart. :D
oh yeah yum! Thats pull apart stage! #Drools
Looks delush
I like to place a kitchen towel over the slow cooker to maximize cooking.
in the ingredients it says 1 tbsp olive oil i didnt see the part where u added it
Giving that you are cooking it in the slow cooker and adding more or less the same ingredients as the rub into the cooker, you can skip the rub. I would only do the rub if I was oven roasting or BBQing the brisket. The slowcooker and the moisture in sauce will do what the rub is intended to do. Otherwise it a nice simple straight forward recipe.
More and more people are saying it's not a good idea to leave slow cookers on when you aren't home.
Todd you are the best. Can you make McDonalds fries?
I can look into it :)
Have a look at the cooking with shotgun red channel, there’s a recipe there for them
Have you ever tried Dry-age meat before?
I wanna see what you gonna do with it, Seems like interesting content too
Hi todd,can i use wine instead of apple cider vinegar?
Nice looking recipe, but fyi in Aus Tomato Sauce is different different to Ketchup I believe (ketchup has more vinegar flavour I think?)
Yum.
Going with this recipe and my own bbq sauce as it is sans onion and garlic. How would you cope being allergic to onion and garlic Tod! 😱😆
Not so cheap cut now in Aus cause everyone is into it lol
Yeah buddy that sauce is it fixing to put it on some pulled pork right now.
Yumm!
Thank you :)
Hey Todd.. just prepped everything to throw in the slow cooker before heading out to work tomorrow morning.. made it all up based on the written recipe in the description.. then watched the video after just to check it was all looking right.. and it looked spot on.. but then I realised something...
Written recipe says 1tbsp of Worcestershire sauce.. and your video says 1tsp.. I’ve now put a tbsp in.. reckon it’ll make much difference?
No thats fine, it will still turn out wonderful :)
It looks delicious 👍🏼👍🏼😍
Love the fat on a brisket. I then put it in the airfryer for 10 min to get a crust on the meat, then rest.
What a mighty fine looking beef brisket, buddy. What makes beef brisket different from other beef?
Its cheaper to buy and takes much longer to cook, but worth it
Just like buttaaaa. Love it.
What about the tomatoes seeds? Cooked then for 8h?
You're saying "like butter" as you saw through the meat. Is the problem the meat or the knife?
Thats just how you cut the meat, yes of course im cutting back and forth but it truly was so easy to cut that it was like butter. Again i wasn't paid a cent to talk about them so im just being honest about my opinion :)
No he didn't. He said "like buddah". Butter contains the letter "t", -- -as in "tea" :-)
@@MrAcook61798 Todd said, "yes of course im cutting back and forth but it truly was so easy to cut that it was like butter." So yes, he meant butter.
@@RSV4JeffA Then say so, not "budder"
Alexander Cook Who do you have a problem with, me or Todd? Some people pronounce butter like buddah for effect.
Everyone apart from America calls it tomato sauce.
Seeing as how it was invented in America, it's called ketchup or tomato ketchup. Tomato sauce is something we make our spaghetti sauce with. Totally different.
I paid $30 for mine!!!
Any substitute for sugar ?
Honestly thats what BBQ sauce it. Next time you're shopping look at the sugar content, you will be shocked! I would recommend a completely different sauce if you like, maybe a gravy?
Its not cheap anymore!
I like the look of those knives...too bad the code doesn't work any more :(
Now, wine or Rum with that ?
Lea and Perrins.
Ketchup and tomato sauce are two different sauces as tomato sauce has a lot more vinegar and is tart compared with ketchup being mild.
Those knives cut through like co2 frozen butter
lol
Who else said "that's not a knife!"
This is a noaaifff
Never cut the fat off a brisket lol
$6 LB for brisket is a cheaper cut. I must shop the ultra-cheap cut$.
Never rub a rub, you pat
Free promo on knives....
I accidentally seared too large of one and umm not sure wtf to do with it:(
Are you Kiwi or Aussie?
Aussie
Nasty! That's a waste of Brisket. You basically boiled it! Not to mention the wasting of the fat. Damn!
ketchup and tomato sauce are very different as tomato sauce has a lot more vinegar and is really tart.
That fat will be amazing for roast potatoes waste nothing 😜
Still a kinda paid promotion when you are advertising a product you got for free, good or bad review
I’m watching like, Yuum. Considering this recipe for my family’s Christmas eve dinner!! Hello from Texas, and praying for Australia and their tyrannical government. 🙏🏼
Skow cooker high for 4 hours is not good :( 😞???
12 hours?
The meat looks too dry 🤔 it should fall apart. 🙈
oy mate. you cut off the best bits.
Im not a big fan of beef
I prefer chicken or lamb
Check out my slow cooker please list as i have chicken recipes as well :)
dudes voice is a pain
Slicing on glass with a kamikoto... whyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy
Or any knife for that matter
oh the plate!, it was only twice and didn't really touch the plate but for a second :P Just made it easier when filming :)
@@simpleeasycooking lol i just wanted to be a snob.
Noooooo dude your cutting away all the flavour that fat will render into the meat giving a a good flavour whilst basting it at the same time .....
Too much sugar in your recipe, mate.
Kamikoto knives are a scam
Sugar... No thanks! I'm out of here...
Constant use of our’ more than annoying.