How to Cook a Texas Brisket with just a Kitchen Oven
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- เผยแพร่เมื่อ 28 เม.ย. 2023
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After months of testing, I finally finished the oven Brisket Recipe. As I mentioned in the video, the majority of the recipe was made by one of my subscribers, Donovan Gibson. I couldn't have done it without him! I had completely different recipe before I started talking to him and my recipe was greatly improved as a result.
Shout out to @SmokeTrailsBBQ @chefsteps and @thatdudecancook because trying out their recipes really helped me develop my own and also practice cooking briskets in the oven. Make sure to check out their channels!
Ingredients (Hard to Find)
o Dark Mushroom Soy Sauce amzn.to/41NxOUP
o Lapsang Tea amzn.to/3LFNEuU
o Activated Charcoal Powder amzn.to/3nmRkbD
o Black Cardamom amzn.to/44h7u72
o Smoked Hickory Salt amzn.to/3nj11YH
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Music Credits:
All Other Music not listed below was produced by @ChrisDoughtyMusic
/ chrisdoughtymusic
Super Dragon Ball Z - Kami's Lookout
Doug OST - Al and Moo
Lugi's Mansion OST - Prof E. Gadd Theme
Capcom vs SNK2 - Fight with the Wind
MvC2 - Character Select Music
FFVIII - Martial Law
Yugioh Forbidden Memories - Egyptian Duel (Chris Doughty Music Remix)
Sonic Adventure 2 - Wild Canyon Inst.
Sonic Adventure 2 - Pumpkin Hill
Sonic Adventure 2 - Unknown From M.E. Instrumental
Various Instrumental from Parapa the Rapper OST
Various from Cave Story OST
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#BBQ #antsbbqcookout - แนวปฏิบัติและการใช้ชีวิต
Recipe Notes:
-Make sure the Lapsang tea is cold before you pour it on your brisket! I forgot to mention that.. Sorry.
-If you do not like the MSG you can take it out of the recipe, with the dark soysauce glaze it gets a lot of that “full mouth” taste even without the MSG.
-If you use a choice brisket like me, go for a one on the small side (like 12-13 lbs) that way it will cook faster and you don’t have to worry about the brisket drying out. My brisket only took about 6.5 hours before I wrapped it, and it finished with a 6 hour rest after 14 hours.
-Shoutout to Smoke Trails BBQ for the idea to use Activated Charcoal Powder in the rub. I’ve been told it may have an adverse effect if you take medication, but honestly at such a small dose in the rub, I doubt it will do anything, but just FYI.
-I didn’t notice I had schmutz on my lens until after I put the brisket in the oven. I’m pretty sure it happened when I was recording Jalen saucing ribs when I was at Goldees a couple of weeks ago lol so I hope it’s not too distracting.
If you guys try out the recipe let me know how it turns out! Warning: It doesn’t taste exactly like a brisket that was actually smoked with real wood fire (obviously), but it has a delicious smoky, savory flavor that is amazing. Hope you guys like it as much as I did! Take care, y’all!
Thank you thank you thank you! I tried to make my own Frankenstein combination of the previous recipes that you had reviewed... and while my friends were impressed, I felt that it was lacking something.. can't wait to try this one!!
Can you clarify the total time from start to actually eating the brisket?
It will depend on the size of the brisket so dont go off of times. Itll be done when its done. But for mine it was like 6.5 hours unwrapped at 260F oven, 1.5-2 hours wrapped at 300F oven, counter top 1.5hours, holding oven at 145F 5.5 hours.
Ant, my oven only goes down to 175F. Can I perhaps leave the oven open a big crack and hope?
What do you recommend?
Thank you!!
@@AntsBBQCookout Thanks! I was just curious to get a sense of when to start, sounds like early morning is a good bet.
Even if it's based on a subscriber's recipe (kudos to you too), just pursuing this line of thinking in the first place is itself such a big deal from a guy like you who really understands the ins and outs of real BBQ brisket. Finally having an oven brisket recipe that covers as many bases as possible really feels like a great stride for the community!
Appreciate that! I tested at least 6 oven briskets before i settled on this recipe, so i think its really solid!
@@AntsBBQCookout that's a good looking oven brisket homie. I don't have the ingredients tho. anyway if you wanna marry me and cook this brisket for me you can do whatever you want to me every friday. but saturday is GURLS NIGHT. (btw i am a straight Indian male)
dude thats an INSANE looking brisket for an oven, especially compared to all the other experiments. kudos to the dude that came up with the recipe. also fantastic music choices as always lol
i been waiting on this video that brisket looked fire , good job Ant. Im def gonna try this recipe one day.
Time to give this a go! After watching all your reviews of people's oven briskets I'm 100% ready to try yours! Will update soon
Would love to hear your results and any tips after you make it. I'm going to try it in a couple days
Waiting on yall feedback never made a brisket, dont have a smoker, so want to try this one
so what did you think 👁️👄👁️
The SA2 OST in the background was a nice touch. Excited to try this one out! Thanks!
Best one yet I've seen oven baked. Good job ant
Love the video!! Your production quality is off the hook now. In your taste test at the end, it would be informative to compare it to other recipes you tried
Amazing video! The recipe of course is amazing, but the editing, music, pacing. Just perfect!
May not be a smoked brisket but it still looked tender, juicy, and delicious regardless of the smoke ring, or lack thereof. Great job as always, Ant. Made me hungry.
Thank you! 🙏🙏
I tried it! The results were great and it's amazing that this came out an oven. A couple notes from my cook:
- My oven heats from the bottom so the flat got super dry, and the bottom half of the point cuts were also bone dry. Maybe cooking the brisket fat side down would help prevent this?
- The flat curled quite a bit in the oven leading to pooling. Make sure to leave some time for your meat come up to temp after taking out of the fridge.
- The rub/bark is nice and savory but none of the smoke sticks. I even marinated with 1/4 cup Wrights concentrated smoke with the lapsang tea, but it wasn't very smokey.
Just finished and I have to say I was apprehensive about how the cardamom was going to taste because I didn’t love the smell of the rub. I was pleasantly surprised how amazing my flat turned out.
Mad respect for the Final Fantasy 8 music
Sounded like marvel capcom 2
No it’s street fighter 3
pumpkin hill makes this video an automatic 10/10
That looks amazing 👏
Hey Ant, what do you have for sauces? I always see a number of different sauces at restaurants, curious to see what you can do at home.
hi man!
i'm going to cook a brisket according to your nice recipe but i have a question.
is it possible to put it in a vacuum with lapsang tea for a long time, for example for a day or two?
of course it"ll be in the fridge.
thanks a lot !
I used curing pink salt before when i made indoor smoked ribs
I made a rack of beef ribs with this recipe turned out literally beautiful.
oh man i gotta try that!
when you put the brisket back into the oven after the rest. What temp does it need to cook to? 145 for 4-8 hours, but whats the desired final temp, and how long to rest after that?
thanks!
Thanks for the shout out!
No, thank you man! My recipe was locked and loaded before i got your message and after i tried it, i adopted a lot from it. You are awesome, thanks again for sharing!
I love your apron! I’m making a $60 dollar brisket tonight! Never done it before! Idk the pounds just know how much I paid lol it’s HUGE tho … I ordered my groceries online. I went by the picture 😅
Good job as usual. Now i gotta try this one too. Im still getting request for the lemon pepper ribs. 😂😂😂
My tiny 500 square-foot apartment is about as far away from a backyard BBQ as you can get, so this recipe is a godsend. Can't wait to cook this up.
Let me know what you think of it and if you tweek it!
When Marvel VS Capcom 2 "I wanna take you for a ride" drops at the 7:15 mark.
/chefs kiss
Great recipe to be tried 🙂
Can we do a dry brine and/or use a different kind of tea if it’s not available in our area?
Your content is way too good man. Remember me when you hit a million subs.
Probably the best oven brisket I’ve seen ngl
I have about a 3lb brisket.
I’m certain I adjust the cooking time based off the weight/size so I was wondering do you have a general recommendation for weight to cook time ratio I should go by based of the 3lbs.
Instantly saved on my cooking playlist
W
Airship is local to me! Love seeing it here.
Would love to see you do chicken and turkey bbq/grill too
This is tempting to try. You can use ground celery seeds as well in order to add some smoke ring.
Try it out, and use celery seed!
At what stage would you add the celery seed? Im assuming with the tea? Gonna try this next week
@@geofflambshead3325 Grind the celery seeds and add them to your rub mix. I use them often even when smoking because of the mild earthy undertone flavor that it gives.
Awesome will definitely try this next week, it adds that depth to a lot of dishes but really excited to try it with smoking/ bbq and the like, thank u so much!
And ant if u see this thank u so much for sharing ur expertise!
Wait, so how many hours all together will this take?
Great video.
What would you suggest for a faster cook time?
Good vid, let me watch it now.
😂😂😂
How long did the second cook take
If only I had this recipe back in college when I was playing Parapa the Rapper nonstop 5:43
Love Knuckles' themes from Sonic Adventure 2, that OST is so good
The knuckles theme music was nice touch
Looks nice, seen a guy use sumac that makes bark dark
I saw a video on that too! Very interesting
This is the craziest BBQ video i've ever seen. So skeptical that this is good but really want to try to confirm/deny....
question the final oven step where you put it in for 145 for 4 hours whats this step for? cant i skip this? just wondering.
I feel like some of these tricks could be used on pellet smoked brisket to get some more smoke flavor to try to get it closer to an offset
Yeah perhaps! Would be worth a shot!
Anything you’d change for those with a gas convection range? I’m excited to try this
No I think it would be about the same, just be really careful with the trim. The convection + radiant heat from the oven will really crisp up any hard edges (just guessing here).
@@AntsBBQCookout thank you!!!
Beautiful...Though my gas/energy bill for the month about to be through the roof with all that oven time lol
Yo the music from "Doug" goes hard tho
Nice choice 👍🏻
Just gave this recipe a shot today, but with a flat instead of a whole brisket (my grocery store only sells flats, and I didn't want to shell out for a whole brisket somewhere for my first-ever attempt at a brisket while learning. Also I don't have a huge crowd to feed, so a smaller cut made more sense to me). It actually came out pretty good! Obviously the cook time ended up being faster, but the bark was great, had a wonderful color, and the meat wasn't completely dry, though it wasn't extremely juicy either. I think my main issue was that the intramuscular fibers didn't have enough time to break down into gelatin with the shorter cook time, making it a bit tough. Does that mean I didn't let it rest long enough, or should I have gone lower and slower for just a flat to give the collagen more time to break down?
"You don't want the brisket to braise" Lol what do you think happens when you wrap it? The whole point is to braise it
How can I adjust the times for a 2lb brisket?
Ant should we use convection if our oven has it? My oven can even do only convection.
More convection is better imo, will probably cook faster though
As someone that doesn't drink coffee could I get an easy to find recommendation for the recipe?
You can just use lapsang tea leaf. Just sub out the coffee with 1 or 2 bags eptied into the rub
Can I use black tea or earl grey?
I am bookmarking this recipe, but I have a point of feedback which might make viewing the videos a bit better:
While it's self-explanatory and I like the way you react just by eating the final product (if it's good, it's good!), it would help to understand the impact of the rub/binder ingredients on the overall flavour, especially when you are using rare, unfamiliar or atypical ingredients for such a cook. In some videos, you do that, like with the rosemary salt, but not everytime.
Also, can you make a similar recipe, but with more easy to find ingredients? How about cooking an oven brisket and smoking it with a smoke gun? Which scenario would be better for such a large piece of meat - smoking before cooking it or during resting time? I am living in an apartment and planning to buy my first brisket in the near future, so I am very curious about as many variables as possible. And since I live in Romania, it might be impossible to find some of the listed ingredients or would be too expensive.
I wasn't ready to get Pumpkin Hilled.
How long do I leave it in the oven after wrapping? I don’t have a thermometer
Leaving a reply because I don't have a thermometer and I need to know too 🤣
Are there any modifications you’d make for a prime or Wagyu brisket?
No, itll be easier though. Less likely to dry it out with prime or wagyu!
One thing I would add is that you used Chinese black cardamom (aka tsaoko/caoguo) which is different from Indian black cardamom.
I think they are both dried with wood fires so they would both add a smokey taste. I didnt try any indian cardamom though so i really dont know, just looked it up online 😅 appreciate you sharing theres a difference though. I didnt know
What did you do with the cut off meat and fat?
Hi, i have a question on timing bu these are high level steps with time
1. Bring brisket to room temp and trim ~1hr
2. Brine 6-8hrs (i don't have a large sue vide bag)
3. cook @ 260F before wrap ~6hrs
4. cook @ 300F wrapped ~6hrs
5. rest @ 145F
how long does step 4 need to be?
Sorry i meant, how long step 5 need to be?
@@altugsahin-lu5tg 5-8 hrs, he said it in his video
Absolutly Amazing!
I will need to do quite a bit of online shopping for those rare items too.
What was that Goop you you put down on the Butcher Paper before placing the Brisket on it and wrapping it?
Can i use Tamari sauce instead of mushroom soy sauce?
How hot was your kitchen after baking for 6-8hrs?
I am out of questions. Thanks for your amazing effort in a better than a Jewish Moms brisket!
-CK-
I just updated the description with links for the rarer items. That goop was the tallow. It had cooled down so it hardened a bit. Yeah tamari will work or regular soy sauce. Brisket may not come out as dark though especially if you opt out of the charcoal powder. Wasn't too bad, my living room and kitchen are the same room so a lot of air circulating.
Excelent work man !
(4:57) Is it after 8 hours total? Or after the 4 hours it’s an additional 8 hours for a total of 12?
Cooking AND ANIME APRONS!? A win!
Bro instantly went to tea like tf
Can I use foil paper if I don’t have butcher paper?
Not sure if it's just me or if I've missed something along the way. I see experts trim but never explain. Cut off the mohawk. What exactly is the mowhawk and what am I looking for? Same with the deckle fat. How do I get it out? A very detailed trim video would be awesome.
Got you th-cam.com/video/jtF4yRs6HOI/w-d-xo.html
To fake the pink smoke ring, I’m thinking rubbing it with some beets blended to a paste with a touch of achiote (anatto) powder added and leaving it overnight in the fridge, then rinsing it clean in the morning, patting dry, and starting your recipe?
I don't think Lapsang tea is making or breaking any Brisket ever in the History of Meat.
You can get black cardamom easily at any Indian grocery store :)
I may have missed it, but do you run the oven on convection or normal?
Just normal im sure convection would prob get the crust set faster though. But might have to adjust the cooking temp
Lower temp for convection you think? Honestly just asking out of curiosity…I have 2 smokers lol.
Yeah exactly maybe like 240-250? Lol right on
Hey I'm sorry I may have missed it but in the last step when you're leaving it in at lowest oven setting, you said 4-8 hours but I didn't catch what the end temp should be? Thanks...it's in oven now if anyone knows I would really appreciate the help
As low as your oven can go. I calibrated mine to go to 150F (what I recommend) but most can only go to 170F
Thanks very much but I think I'm asking it wrong. My oven only goes to 170 so I got that but I'm cooking to the temp as you suggested so I'm looking for when to pull it out as in what should internal temp be. Thanks again you may be saving my Thanksgiving tomorrow...
@@AntsBBQCookout
I would say when the bottom of the brisket doesn't feel tight anymore. Usually, be between
Mid 180s and low 200s. Every brisket is different so I can't give you a specific temp, sorry
What could you replace the lapsang tea with
I would probably do the chef steps smoke brine www.chefsteps.com/activities/smokerless-smoked-brisket
Is there a Lapsang Tea substitute?
could make a marinade with liquid smoke
So I made a brisket. Marinated it over night in fridge. Put marinade on it and the packed it with dry rub mix I made myself. Pre heated oven to 275. Took said brisket out of fridge and then put it preheated oven x 4 hrs. Barked form but I did have a large area where it was wet. (Why?) never did bark set. What did I do wrong??
275 is too high
@@Kyle-vc2olyes ….. 2nd one was lower 220 and a whole lot slower. Much better bark
How wide is your butcher paper?
🎶check and turn the signal to the left🎶
How much cofeee I put on it
This recipe is super helpful, after someone stole my BBQ pit 😢
What is the total hours of cooking ?
alright we're here just sitting in the car i want you to show me if you can go far
I just rub my brisket with salt, pepper, Tony's, paprika, sugar, garlic powder, and a little bit of brown sugar. I then put it in a Dutch oven with 4 cups of beef broth, oregano, parsley, basil, diced garlic, and some rosemary. Then I bake it at 280 for 4 hours plus an extra hour for every pound over 6 pounds. It is always very juicy, flavorful, and just falls apart. I prefer it over normal smoked brisket.
Do you bake it covered or uncovered?
@@shimalovespeaks3472 Covered. Otherwise it will dry out in the first few hours.
You put the 4 cups of beef broth in the bottom of the roasting pan?
@@Msandelis I use a small enough pot to submerge it completely. It then cooks in its own fat and the broth helps retain the flavor.
Mvc2 🔥
I let it play in the background, and doing somethings; but from what I understand this is a easy way to make brisket without a smoker. While still keeping the integrity of the brisket you are going for. I’m definitely going to watch this a few more times, great video!!!
Hope you try it so you can let me know what you think! Thanks for watching 😁
How long was it in the oven total?
Like 14 or 15 hours with rest included. Check out the pinned comment, i have that note along with some others that will be helpful if you try out this recipe
1:14 so is this your final own oven brisket recipe or just the one from your subscriber? WIll you make one your own then?
This is a combination of the subscriber's recipe, smoke trails, chefs steps, that dude can cook and some touches from my own testing and preferences. And from all my testing this is the best i came up with. So yeah this is it :)
🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
the sailor moon apron with this big muscular man is great lol
I wonder how much it weighs
is it burnt, did you drop it in dirt?
grow up 👴
When I saw this video I was like.... could you do this recipe, but also smoke it? O_o
Hahaha would be worth a try! Let me know how it turns out!
I must have an entire different idea of what "simple" means 🙂.
Living in Austin, I promise you that Texas Brisket does not have any TEA, Coffee or most of the other things you put in your rub.
Damn. Briskets were on sale a couple weeks ago 😔 this is karma from being able to stock up on discount rib roasts
I didn't know msg was still around...cool
I'm on my 2nd brisket. Someone I met told me , don't trim it, don't put salt on it. Season meat sans salt. Wrap in plastic. Wrap in foil. Cook at 250 for 10hrs?
thats wild
Akatsuki? Doug? Marvel V Capcom? My kinda channel!
Based mvc music,BASED MVC MUSIC