There is no denying that a properly smoked brisket is one of the best pieces of meat you can eat in this crazy world but if you don't have a smoker (and a lot of people don't) Then this oven brisket is the next best thing, my friends!! HAPPY COOKING!!!
My grandmother did brisket this way 50 years ago when brisket wasn't popular. We were poor. She used foil and added BBQ sauce. It wasn't Goldee's Texas brisket by any means but it was pretty dam good.Great cook. Everyone should try this!
It's all about the technique and the love. "the greatest generation" was always the home cooks who put in the time and effort for those tasty meals that made memories to last a lifetime. Thank you grandma's everywhere!
I give this a 5-star review. I don't have a smoker and I got a hold of a brisket. I followed the recipe (total cook time was 19hrs, my brisket was small) and I honestly thought it was gonna be tough as leather but in fact, it was so moist and tender, even my husband was surprised. Thank you for this recipe and the instructions!
hey how many pounds was your brisket?? Making some for thxgiving and never have before, also don’t have a smoker and Brisket is too expensive to waste so I really want it to be good!
Made this for a Memorial Day party yesterday and OH MY. SO GOOD! It was a total hit. I had a 9.6lb brisket (flat cut). Started it in the oven at 250 with a leave-in thermometer (it’s an absolute must for this cooking style) and brought it up to temp of 160. It took about 6.5 hours. From there, wrapped it and put back in the oven to cook for about another 10 hours. At that point, took it out, checked to make sure it was done, with a 203 internal temp, by picking it up (was a bit soft with some bend), then let it sit on the counter for about 45 min where the temp dropped to about 170. From there, I then popped it back into the 175-degree oven to start the resting process for 12 hours. It came out freaking beautiful!!! It literally had a soft “bark” on the exterior and was so tender and juicy. Just incredible. One thing I did change though, was I used a Texas-inspired dry rub on the outside.That was: 4 tbs dark brown sugar, 4 tbs smoked paprika, 2 tbs kosher salt, 1 tbs fresh cracked pepper, 2 tsp onion powder, 2 tsp garlic powder, 1 tsp coriander, 1 tsp cumin, 1 tsp cayenne pepper. The flavor was SO good. Savory, salty, smokey, a tiny hint of sweetness, and a true Texas-like spice. And I live in Austin and have had some true Texas brisket, so that’s saying a lot! If you’re gonna make this, I suggest starting it VERY early in the first day so you’re not waiting up on it in the middle of the night. Cheers!
Thank you for the detailed reply, it really helped me with the timing of each step. I used this method last year but couldn't remember how long it took to reach that first and second intervals. This is a perfect meat and recipe for my enchilada's, there's nothing worse than tough meat in an enchilada, and this method is full-proof.
I just love the fact that he admitted his mistake with the trimming and kept on with the video. It's refreshing and wholesome and shows us that it's okay to mess up especially when doing some home cooking.
I know right? There have been some bbq videos that demonstrated trimming and I was so frustrated with the process. It took a couple go throughs to figure out that it doesn’t really matter all that much!
Sonny I love you man. I’m a Texan and I used to own a bbq catering business. I love that you did this for people who may not have a smoker. I’d know I would love to hang out with you, drink a beverage and cook some meat outside. I hope in the future you will do more outside cooking. I know it’s not necessarily your niche but some of the things you do in the kitchen would be awesome on a grill/smoker. Have a great day.
I made this brisket (a 15 pounder) as you taught for my Super Bowl party yesterday and to say the least it was AWESOME!! Two variances. One I did not trim it at all. The fat content was too good to pass up and kept the brisket so very juicy it was, and todays leftovers still are amazing. Two, I used foil instead of butcher paper because that is what I had. From the prep time to the cooking time at the first temp to the second temp to the two hours of sitting time to get back to 150 it took 15 hours. Totally worth every minute. Thank you for the lesson it was so much fun and my family and friends loved it!!
At first I was gonna make fun of this video for the sad trimming and not knowing the names of the points of the brisket. I run offset smokers for hours to do this. However after I watched this I can appreciate the honesty of this video and showing people how to do it in an over that don’t have a smoker. So I applaud you sir for showing people other ways to do things. Keep doing what your doing man.
I’m so grateful this channel exists. It’s just all around awesome. Funny, informative and top tier entertainment. I’ve become such an outstanding cook because of you man. Thanks for being so rad.
This Dude knows what he's doing...... I tried this last year to use for the meat in my enchiladas and it was THE BEST!!!! At first I thought it was a joke to cook it for 24 hours, but it is no laughing matter.....Tender, Juicy, Mouth Watering, Best Best Best, I'm doing it again this year. Thank you Dude who really can cook.
Texas here: That's probably the best that can be done without live fire cooking of some sort. If you would have used liquid smoke then we'd have to come after you but we know by now you're an awesome cook. If you're going to be doing this more often I'd really recommend buying a much more flexible blade of some sort to trim with. It's needs to be very thin and flexible but longer than what it usually used to bone and fillet fish.
@@ir0nfist447 First of all I didn't say that but personally I would have left more on I'll agree to disagree on that one. Honestly like I said this is probably as good as most folks could do indoors.
@@ir0nfist447 yea same, I've never done a brisket myself. But from seeing others do it, they usually leave more fat on especially on the skinnier side. Which I would think it's the reason it looked Grey unlike the rest of it which is pink
@@ir0nfist447 OK look I'm sorry. In my opinion he did trim off more fat than I would but honestly through experience you'll learn how to trim to get the result you want. It's good he chose a full packer brisket and although you didn't see it, full packer briskets come packaged in shrink plastic and are untrimmed. They contain both muscles of the brisket which are the point and the flat. He didn't say the grade of the beef but my guess is that it wasn't Prime but probably Choice which will still have a very good amount of intramuscular fat which will render well during any kind of long cook. I think he has a convection oven which makes me question why he wanted to use steam which is a 'bark' killer for any kind of big roast no matter what the animal. I can't really get on board with the seasoning but that could just be a regional thing. If you're going to smoke a brisket for 12-18 hours with that dry heat like in a smoker then you want to leave more fat on at the start of the cook. And the lower the USDA Grade of your brisket the more fat you should not trim off. To a certain extent the actual Grade of the brisket after it's correctly seasoned, smoked and rested before eating doesn't really matter that much. I'm sure some folks will disagree with me but honestly if you do it the right way the difference will be negligible.
Cooked it for the first time using this method in the oven, the result tastes better than most smoke/bbq joints I've been at. Instant family favorite! Thank you for sharing this great technique with us!
I have been forced on a couple of occasions to oven cook brisket in a very similar fashion. Before Rosemary salt was a thing, but did have hickory smoked salt and lots of cracked black and some W sauce. Was delicious, like way better than pot roast, but still held onto its brisket characteristics.
Made this over the last couple days. It was a success, mostly. My bark was excellent, but it was all burnt ends. I used the rosemary salt and fresh coarse black pepper, some smoked paprika and some coffee grounds over liquid smoke for my rub. I used the really burnt tip with bbq sauce over loaded baked potatoes. Will make again, but lower & slower next time.
Dude u literally followed exactly to the tee EXACTLY what pitmasters do except for smoking it!! But that's what all the great pitmasters do!! U clearly do ur research..... Bravo sir!!
It looks amazing. I’ve done pork butt overnight in a low oven for pulled pork (really good), and I did an enormous turkey overnight last Thanksgiving the same way (it got raves for tenderness and flavor, and freed up the oven next day for other dishes) but I’ve always wanted to try a brisket this way, and your video has me salivating now. ❤
Looks really great. I want to bake it tomorrow, and the special meal is day after tomorrow. How is it recommended to heat? Should I slice before heating? Thanks!!!
I followed this recipe for Christmas and it turned out amazing!!! Only issue was I couldn’t find butcher paper, so I had to use parchment paper. For some reason, it kept the brisket too moist and when i finally took it off, it seemed like the bark was washed-off. Didn’t hurt the flavor however as it was incredibly delicious.
I believe parchment paper contains silicone, and is essentially waterproof, so you probably had a steam situation going on, effectively washing off the "bark".
Great tip on freezing the tallow! Gotta tell ya when I watch other cooking videos and they zest the lemon in small bursts, l want to yell at the screen they’re doing it wrong...then I hit my frig.
As an ex-Traeger user, I've been using Asmoke for a while now, and I must say, the results are impressive. The precise temperature control, consistency, and versatility of Asmoke are commendable. The flavors that the wood pellets infuse into the food are remarkable, it's like having a professional smokehouse in your backyard. The compact design and portability make it perfect for outings. And I love that it's environmentally friendly, using recycled wood materials for the pellets. The best part? The Asmoke app - getting temperature adjustments and monitoring food temperature remotely is a game-changer. Not to mention the recipe sharing feature, it's like a community of grill enthusiasts at your fingertips. Asmoke has truly transformed my grilling experience. #Asmoke
100/100. Absolutely Epic Recipe and guaranteed success for even the most novice brisket cook including dramatic off shoots with thermometer placement, power outages and what not - yes that was my story this long weekend. Since I'm not able to upload videos neither attach photos I'll do my best to detail my story that I recorded. I had the most amazing culinary adventure trying to follow this rabbit hole all the way. Let's begin. Thursday evening >> 11 lbs (5 kg) Brisket purchased from Quality Meats, Lonsdale Ave, North Vancouver, BC, Canada - for a whopping $130. Original piece was a 15 lbs delivered full brisket, but I wanted smaller close to 10 lbs - so had the butcher cut down a bit from the 'flat' portion, so basically I got the full 'point' portion that I preferred and some extra. At home, unpackaged brisket, pat dry, trimmed some fat off along with that soft meat patch that Sonny also finds (@ 1:36 mins), set them aside in pot to render for later, then prepared dry rub* in a separate bowl. I'd say trimmings amounted to ~1 lb. With a drizzle of olive oil on brisket, applied dry rub all over. Thursday evening @ 7:30 pm >> Brisket goes into refrigerator, fat side up, uncovered, positioned on a disposable alum rectangular tray, set over a more rigid shallow cookie baking alum tray. Friday morning >> Brisket taken out of fridge, a full bottle of liquid smoke (173ml) lathered all over it's surface, then set out on counter to thaw. And here on I'll summarize with process & timings only. Process & Temperature follows exactly as per Sonny's instructions unless otherwise noted. Fri 09:30 >> Thaw = 2.5 hrs Fri 12:00 >> Bake Phase 1 = 6 hrs 18 mins (basically the total time it took to reach 160 F. Took out first when initial thermometer placement read 160 but upon a secondary placement falling short of the mark, we put it back in again) Fri ~12:30 >> set fat pot with cold water to render, strained to filter out fat and repeated process a few times. Fri 18:18 >> Intermission 1 = 2 hrs (while brisket resting, got the butcher paper ready, proceeded with the wrappings, inserted thermometer, then ready for back to oven) Fri 20:18 >> Bake Phase 2 = 13 hrs ?!? (first 5 hrs 50 mins uneventful, middle of night happen to check in I find temperature already at 190 F, then right that moment, power goes out ; took executive decision taken to NOT touch anything and keep oven door closed ; 3 hrs 32 mins later power is back, thermometer reading now hovering somewhere around 160 F. Simply put oven back on at 250 F and that took another 3 hrs 42 mins to hit 190 F again. Also it was in this phase 2 that I realized my dollar store meat thermometer only went upto 190 F max) Sat 09:00 >> Intermission 2 =38 mins (the brisket, now at 190 F or possibly higher, already feels dangerously tender. Unable to do a proper bend test - feels like meat will off of if tried to lift from middle. Thermometer pokings very smooth. Temperature most locations 190 F but 188 F in the middle, deemed ignorable. Took off the trays, turned upside down, i.e. now fat side down, had to wrap another layer butcher paper since old ones showing some tears. Size shrunk enough now to fit my toaster oven so re-positioned to that, set oven to 160 F and in goes brisket). Sat 09:38 >> Oven Rest Phase = 6 hrs 24 mins (last few hours switched oven to 150 F since toaster oven settings allowed to go that low, once temp down to around 155 F mark, took it out to rest outside). Sat 16:02 >> Outside Rest Phase = 37 mins (just kept on counter but wrapped). Sat 16:40 >> Cooked Brisket uncovered and sliced to reveal pure heaven. Total time = 29 hrs 06 mins. So at this point, we started with dinner knife only on right hand and plastic glove on left, no forks - coz brisket felt way too tender to use a proper knife. Halfway through, reverted to pulling apart just using fingers - easier & faster. There's way too many youtube videos out there calling 'Fork-Tender' but then shows firm carving & slicing going on in the end. Today I learnt perhaps the term 'fork-tender' should mean one where you simply can't use a fork coz it's so damn fall apart - period ! Bark was amazing, rich dark but not hard or crunchy. Meat was chewable yet slides down your throat easy. Fat was drool worthy. Words don't do justice - you have to try it ! And yes I saw Ant's BBQ Cookout review on this video but did not incorporate the improvisations suggested yet turned out amazing - not sure how they will turn out if you do. Things to improve for next time >> will try without using foil boat and maybe just rest outside instead of long in the oven to see if that makes any difference. Economics Metric : From that 5 Kg brisket, we estimated around 2.3 Kg meat was harvested a the end. You can do the math but I think 'point' cut being fattier does lower the financial score a bit but of course the extra flavors from fat will always compensate if you love & respect your meal enough. Dry rub* = Basically followed @taylorchambers5464 's prescription but without the sugar and all quantities eyeballed instead of accurate (don't think makes huge difference for big cuts of meat to be precise with the measures, just be careful with salt). Also threw in some dried oregano & rosemary.
Texan here. Nice to see the love for our state bird :-) Love the tip on rendering the fat for tallow. Kicking myself for not doing this sooner! Great video, Sonny
I do this minus the rosemary salt will start that soon. It improves your texture if you allow the brisket to sit in the refrigerator uncovered for 12 to 24 hours.
Ive been waiting for this video becuse at my apartment were not allowed smokers on patio guess cus the smoke but ive been anxious to see how I could do it in oven..thank u so much imma try this
I had the fatty end of a brisket I got on sale sitting in my refrigerator uncooked because I wasn’t sure what to do with it… Thank you so so much. It’s in the oven at a low temperature right now!
I grew up in Texas, and my mom often made awesome brisket in the oven. One of my regrets is not copying her recipe before she died. I *do* remember that she always used liquid smoke -- IIRC it was not used on the brisket but in the pan with water. It might be worth an experiment!
Ok 2 questions how did you put the brisket after the paper fat side up on fat side down? 2 how long was it took ? How big was your brisket at this point? I have a 9lb before trimming it what you think?
How long after the brisket comes out of the oven for the final time, does it take to rest? I want to serve it with your brussel sprouts, but I don't have a double oven.
Hi, Texan here, done many briskets... You can let a brisket rest for a very, very long time. Get a cooler and put a few towels in it, then the brisket (wrapped in butcher paper), then more towels. It will stay hot for many, many hours. Brisket will only improve as it rests. I know a few pitmasters that rest their briskets 12-16 hours. Good luck!
And if you have a smoker, you can use that until the wrap and then finish in the oven just like your process. Works great and you get the smoke ring too.
i do mine in the oven at 350* 8# to 15 # ones - just S & P - make sure you have liquid in the roaster - start with broth when it starts going down add hot water - make sure you have a meat thermometer - when it hits 203 * - done comes out right you juice for mash potatoes keep this or thicken
this looks amazing! I really wanna try this but I'm always at work and then just wanna sleep on the weekends! ERGH! LOOKS AMAZING!! ahhh screw it maybe I'll try it tonight
Your right Sonny, that was crazy! And looked crazy good. I've smoked dozens of briskets in my life, as I've almost always had a smoker. Kind of a necessity for me. However next brisket will be smoked for 3 hours, then finished in the oven per your technique. Defeat the stall! Kinda been searching through your videos to find out what kind of yellow mustard you use as I want to order some. I think you said it was from the UK, or Europe. Thought you might use it as a binder on the brisket. Some do, some don't. I do occasionally. Anyhow, I'll keep looking if you don't have the time to respond. Love your sense of humor. Very dry, just like us Bubens humor. Buenos tardes! Adios amigo!
I'm sure this tastes excellent, but I would have to do dried smoked paprika powder or some other manner of powdered smoked peppers. I love doing ribs like that, at a very low temp all day. You get the smokiness and the tenderness. God bless and Merry Christmas!
I have an offset smoker but I sure don't want to look after a fire for 16+ hours. After trimming & seasoning with a liberal dosing of 50/50 S&P,, I cold-smoke a brisket for maybe 3 hours using foil packets with hickory or oak pellets over a small bed of coals. Then pretty much followed this recipe. Delicious and you get a real smoke-ring and great bark. If you have one of those vacuum things,,, the leftover point lasts forever in the freezer,, just don't slice it before your freeze it.
Does it matter the LBs of the brisket when cooking this length of time? I bought a 13 lb but I trim it, and cut the brisket into three parts as we are a small family and freeze the other two portions for later.
Your videos are so helpful and I love to watch them and learn something new along the way! I’m still learning how to cook so your videos help me a lot! Keep up the good work Sonny!
@@thatdudecancook You deserve all the attention and more, honestly. Teaching people how to cook better and in such an entertaining fashion. You and chef Jean Pierre are my favorites by miles. 🙏
Mr.Dude, YOU... are a complete MANIAC! But boy, can you cook! I'm convinced. And furthermore, I checked out at least 6 or 7 other brisket recipes at length, and I gotta admit, yours appears to be the best and most practical for people who don't have a smoker. I'm going to do my best to replica your brisket masterpiece for my wife between today and tomorrow night. Thursday is our 6th wedding Anniversary, and this is my gift to her; along with her favorite dessert - carrot cake. Btw, we do have fresh rosemary in our container garden, so I'm really looking forward to trying your unique rosemary salt rub. I've got my work cut out for me, but I just hope it comes as good as yours LOOKS. You Crazy Kook... I mean COOK! 😉😊😁😏
@@goldsbym Excellent! I might have used a little too much salt in the rosemary rub, but otherwise it was perfect. I also had a beef bone broth that I made a few days before, and that turned out to be an excellent gravy. Just thickened it with a little corn starch slurry, and voila!
@@christopherbellore3511 that sounds delicious. I've asked a few people who have tried this brisket and everyone is very satisfied with the results. I am definitely going to try it myself. Thanks for responding.
I love cooking in the oven, I do a lot of rib’s and pork butts, I’m going to do the brisket next, I have done a half one b4 but I’m going to do a whole thing, I really enjoy your videos and I have learned a lot of cooking techniques to put towards my cooking skills
I have a question?....I was taught put the probe in the flat or thin part so as not to over cook the thinest part. Should I be putting it in the point?
I love brisket! This looks delicious. How much did it weigh? Personally, I wouldn't buy a piece of brisket that size as it's just the two of us, and I'd probably buy something half that size. Would I literally half the time at the end for resting in the warm oven? I know you go by temperature, but it would be good to have an idea of the time as a guide.
NSF:... well he was above 140 for the total time of the resting period. Great video bud Love that you just follow the rules to get the job done Don't need to act all proper when you are writing the book on it. Cheers.
Just popped mine in the oven. Different rub. Local farmer trimmed it well so I haven't enough trimmings to bother reducing beef tallow. Will use melted ghee instead. No butchers paper either. I considered running out to get some, or maybe using aluminum foil, but I decided a paper bag or two will substitute nicely. I want to keep it dry! This is my first brisket (4.5 lb'er), and I have no smoker. Should be ready for midnight dinner and especially Sunday football. Not for nothing, but when I was skating around youtube looking at brisket preps for the oven, I realized brisket people are among the pickiest! I saw one headline "12 brisket mistakes everyone should avoid." Twelve? Really! At that point, I decided a rookie such as myself just needs to plow through without mucking it up too badly 🤪
There is no denying that a properly smoked brisket is one of the best pieces of meat you can eat in this crazy world but if you don't have a smoker (and a lot of people don't) Then this oven brisket is the next best
thing, my friends!! HAPPY COOKING!!!
Much appreciated!
Always anticipating the "now let's go"....
YOU KNOW I LOVE YOU
I miss the days when “if you know you you know” was said after the appearance of the rosemary salt 😔
Stop taking the Lords name in Vain .
My grandmother did brisket this way 50 years ago when brisket wasn't popular. We were poor. She used foil and added BBQ sauce. It wasn't Goldee's Texas brisket by any means but it was pretty dam good.Great cook. Everyone should try this!
Thanks for sharing!
Beautiful
That's what my mom did 50 years ago also. Loved it.
Isn't amazing until a cut of meat becomes popular (before it's popular it's inexpensive) but then it's expensive, like short ribs.
It's all about the technique and the love. "the greatest generation" was always the home cooks who put in the time and effort for those tasty meals that made memories to last a lifetime.
Thank you grandma's everywhere!
I give this a 5-star review. I don't have a smoker and I got a hold of a brisket. I followed the recipe (total cook time was 19hrs, my brisket was small) and I honestly thought it was gonna be tough as leather but in fact, it was so moist and tender, even my husband was surprised. Thank you for this recipe and the instructions!
I liked ur video, but why would you dent ur large nice frig???
hey how many pounds was your brisket?? Making some for thxgiving and never have before, also don’t have a smoker and Brisket is too expensive to waste so I really want it to be good!
Made this for a Memorial Day party yesterday and OH MY. SO GOOD! It was a total hit. I had a 9.6lb brisket (flat cut). Started it in the oven at 250 with a leave-in thermometer (it’s an absolute must for this cooking style) and brought it up to temp of 160. It took about 6.5 hours. From there, wrapped it and put back in the oven to cook for about another 10 hours. At that point, took it out, checked to make sure it was done, with a 203 internal temp, by picking it up (was a bit soft with some bend), then let it sit on the counter for about 45 min where the temp dropped to about 170. From there, I then popped it back into the 175-degree oven to start the resting process for 12 hours. It came out freaking beautiful!!! It literally had a soft “bark” on the exterior and was so tender and juicy. Just incredible. One thing I did change though, was I used a Texas-inspired dry rub on the outside.That was: 4 tbs dark brown sugar, 4 tbs smoked paprika, 2 tbs kosher salt, 1 tbs fresh cracked pepper, 2 tsp onion powder, 2 tsp garlic powder, 1 tsp coriander, 1 tsp cumin, 1 tsp cayenne pepper. The flavor was SO good. Savory, salty, smokey, a tiny hint of sweetness, and a true Texas-like spice. And I live in Austin and have had some true Texas brisket, so that’s saying a lot! If you’re gonna make this, I suggest starting it VERY early in the first day so you’re not waiting up on it in the middle of the night. Cheers!
so, 28 hours total?
Thanks for this review! Wanted to see more times from people so I get a better idea on how often to check the oven.
Do you think it's better than a smoked brisket? I'm planning on doing one for xmas this year.
not at all...@@nczechowicz
Thank you for the detailed reply, it really helped me with the timing of each step. I used this method last year but couldn't remember how long it took to reach that first and second intervals. This is a perfect meat and recipe for my enchilada's, there's nothing worse than tough meat in an enchilada, and this method is full-proof.
I just love the fact that he admitted his mistake with the trimming and kept on with the video. It's refreshing and wholesome and shows us that it's okay to mess up especially when doing some home cooking.
Waiting for your perfect brisket trimming video
Yes! I'm not perfect so seeing how little mistakes happen and don't ruin things was very empowering
I know right? There have been some bbq videos that demonstrated trimming and I was so frustrated with the process. It took a couple go throughs to figure out that it doesn’t really matter all that much!
Sonny I love you man. I’m a Texan and I used to own a bbq catering business. I love that you did this for people who may not have a smoker. I’d know I would love to hang out with you, drink a beverage and cook some meat outside. I hope in the future you will do more outside cooking. I know it’s not necessarily your niche but some of the things you do in the kitchen would be awesome on a grill/smoker. Have a great day.
What part of texas are you from?
@@hiphopinducedstupidity9195 Florida
i like you honesty, you dont know the parts of the brisket just like 99% the people that watch this, Im subbing to you
Sunny is so blessed with so many people admiring and loving what he does. You deserve it, you seem to be a very nice guy and a great chef
I made this brisket (a 15 pounder) as you taught for my Super Bowl party yesterday and to say the least it was AWESOME!! Two variances. One I did not trim it at all. The fat content was too good to pass up and kept the brisket so very juicy it was, and todays leftovers still are amazing. Two, I used foil instead of butcher paper because that is what I had. From the prep time to the cooking time at the first temp to the second temp to the two hours of sitting time to get back to 150 it took 15 hours. Totally worth every minute. Thank you for the lesson it was so much fun and my family and friends loved it!!
JUST FOUND OUT I WAS NOT SUBSCRIBED!!! BEEN FOLLOWING YOU OVER A YEAR ON TIK TOK AND NOW SHORTS AND NOW NOW IM SUBSCRIBED!!!! MAN, THAT DUDE CAN COOK.
Sonny's the best!
Welcome to the family!
At first I was gonna make fun of this video for the sad trimming and not knowing the names of the points of the brisket. I run offset smokers for hours to do this. However after I watched this I can appreciate the honesty of this video and showing people how to do it in an over that don’t have a smoker. So I applaud you sir for showing people other ways to do things. Keep doing what your doing man.
I’m so grateful this channel exists. It’s just all around awesome. Funny, informative and top tier entertainment. I’ve become such an outstanding cook because of you man. Thanks for being so rad.
Wondering if parchment paper would be ok?
This Dude knows what he's doing...... I tried this last year to use for the meat in my enchiladas and it was THE BEST!!!! At first I thought it was a joke to cook it for 24 hours, but it is no laughing matter.....Tender, Juicy, Mouth Watering, Best Best Best, I'm doing it again this year. Thank you Dude who really can cook.
Texas here:
That's probably the best that can be done without live fire cooking of some sort.
If you would have used liquid smoke then we'd have to come after you but we know by now you're an awesome cook.
If you're going to be doing this more often I'd really recommend buying a much more flexible blade of some sort to trim with.
It's needs to be very thin and flexible but longer than what it usually used to bone and fillet fish.
He did not trim off too much fat off? Looked delicius but still?
@@ir0nfist447 First of all I didn't say that but personally I would have left more on I'll agree to disagree on that one.
Honestly like I said this is probably as good as most folks could do indoors.
@@christianoliver3572 that was a genuine question, im am not a sessoned cook by any means dude. I Just though id ask for an opinion 😘
@@ir0nfist447 yea same, I've never done a brisket myself.
But from seeing others do it, they usually leave more fat on especially on the skinnier side.
Which I would think it's the reason it looked Grey unlike the rest of it which is pink
@@ir0nfist447 OK look I'm sorry.
In my opinion he did trim off more fat than I would but honestly through experience you'll learn how to trim to get the result you want.
It's good he chose a full packer brisket and although you didn't see it, full packer briskets come packaged in shrink plastic and are untrimmed.
They contain both muscles of the brisket which are the point and the flat.
He didn't say the grade of the beef but my guess is that it wasn't Prime but probably Choice which will still have a very good amount of intramuscular fat which will render well during any kind of long cook.
I think he has a convection oven which makes me question why he wanted to use steam which is a 'bark' killer for any kind of big roast no matter what the animal.
I can't really get on board with the seasoning but that could just be a regional thing.
If you're going to smoke a brisket for 12-18 hours with that dry heat like in a smoker then you want to leave more fat on at the start of the cook.
And the lower the USDA Grade of your brisket the more fat you should not trim off.
To a certain extent the actual Grade of the brisket after it's correctly seasoned, smoked and rested before eating doesn't really matter that much.
I'm sure some folks will disagree with me but honestly if you do it the right way the difference will be negligible.
Cooked it for the first time using this method in the oven, the result tastes better than most smoke/bbq joints I've been at. Instant family favorite! Thank you for sharing this great technique with us!
What function did you use in oven?
I've always had a fresh batch of Rosemary Salt in my fridge for a few months now. I use it all the time. Everyone should try this!
Man, I love your channel you make everything so much simpler versus adding 10,000 ingredients. I did your tuna which came out awesome
I have been forced on a couple of occasions to oven cook brisket in a very similar fashion. Before Rosemary salt was a thing, but did have hickory smoked salt and lots of cracked black and some W sauce. Was delicious, like way better than pot roast, but still held onto its brisket characteristics.
Made this over the last couple days. It was a success, mostly. My bark was excellent, but it was all burnt ends. I used the rosemary salt and fresh coarse black pepper, some smoked paprika and some coffee grounds over liquid smoke for my rub. I used the really burnt tip with bbq sauce over loaded baked potatoes. Will make again, but lower & slower next time.
I tried this recipe exactly as you said and I cant believe it turned out so good, and now i am mad but so happy.
Dude u literally followed exactly to the tee EXACTLY what pitmasters do except for smoking it!! But that's what all the great pitmasters do!! U clearly do ur research.....
Bravo sir!!
Aim for the edges when seasoning, what a simple yet incredibly useful piece of advice!
It looks amazing. I’ve done pork butt overnight in a low oven for pulled pork (really good), and I did an enormous turkey overnight last Thanksgiving the same way (it got raves for tenderness and flavor, and freed up the oven next day for other dishes) but I’ve always wanted to try a brisket this way, and your video has me salivating now. ❤
My Mother used to cook brisket similarly when I was a little shaver- she'd use liquid smoke as well, which gave it that smokey flavour! A++
Finally he posts!! Just stopped in to say the Jerky was bomb my guy. Really like Sergeant Gilbert's and the Chili Adobe 😋
Thanks man! I love your picks
@@thatdudecancook love ur tips ibe saved aloooot of ur content can we gat a prime rib tutorial or is there one already ?? Love the channel legit sir
Ribs come out really good with the in-the-oven-slow-as-hell method, too.
Looks really great.
I want to bake it tomorrow, and the special meal is day after tomorrow.
How is it recommended to heat?
Should I slice before heating?
Thanks!!!
I for one do not have a smoker and I have wanted to Prepare brisket for sometime now. I cannot thank you enough for this method/recipe.
I followed this recipe for Christmas and it turned out amazing!!! Only issue was I couldn’t find butcher paper, so I had to use parchment paper. For some reason, it kept the brisket too moist and when i finally took it off, it seemed like the bark was washed-off. Didn’t hurt the flavor however as it was incredibly delicious.
I believe parchment paper contains silicone, and is essentially waterproof, so you probably had a steam situation going on, effectively washing off the "bark".
Did you do it the same amount of time he did? So basically it takes 2-3 days?
Outside of this cooked brisket being in an oven, it was extremely juicy and very flavorful. Thanks for the video!!!
I member when brisket was the best and cheapest cut of meat. Dang I'm getting old🤣. Great Job Sonny! Thank you
.39 cents a lbs early 90s😝
Know of any cheaper cuts today that can be transformed like this? 🙃
Costco has this for a decent price
Outstanding mate. Thanks for this. I’ve tried it in a smoker and buggered it every time. I’d given up on brisket
Great tip on freezing the tallow! Gotta tell ya when I watch other cooking videos and they zest the lemon in small bursts, l want to yell at the screen they’re doing it wrong...then I hit my frig.
This is the way
So true. One of the best things I've learned from That Dude! And he said he learned it from a pastry chef!
I just reallized... I can't use my rosemary salt quick enough - maybe I could freeze it 🤔
@@Eupolemos hmm, beef fat and rosemary salt ice cubes?
You are an excellent presenter. I am going for it. The first 6 hours starting now.
As an ex-Traeger user, I've been using Asmoke for a while now, and I must say, the results are impressive. The precise temperature control, consistency, and versatility of Asmoke are commendable. The flavors that the wood pellets infuse into the food are remarkable, it's like having a professional smokehouse in your backyard. The compact design and portability make it perfect for outings. And I love that it's environmentally friendly, using recycled wood materials for the pellets. The best part? The Asmoke app - getting temperature adjustments and monitoring food temperature remotely is a game-changer. Not to mention the recipe sharing feature, it's like a community of grill enthusiasts at your fingertips. Asmoke has truly transformed my grilling experience. #Asmoke
100/100. Absolutely Epic Recipe and guaranteed success for even the most novice brisket cook including dramatic off shoots with thermometer placement, power outages and what not - yes that was my story this long weekend. Since I'm not able to upload videos neither attach photos I'll do my best to detail my story that I recorded. I had the most amazing culinary adventure trying to follow this rabbit hole all the way. Let's begin.
Thursday evening >> 11 lbs (5 kg) Brisket purchased from Quality Meats, Lonsdale Ave, North Vancouver, BC, Canada - for a whopping $130. Original piece was a 15 lbs delivered full brisket, but I wanted smaller close to 10 lbs - so had the butcher cut down a bit from the 'flat' portion, so basically I got the full 'point' portion that I preferred and some extra.
At home, unpackaged brisket, pat dry, trimmed some fat off along with that soft meat patch that Sonny also finds (@ 1:36 mins), set them aside in pot to render for later, then prepared dry rub* in a separate bowl. I'd say trimmings amounted to ~1 lb.
With a drizzle of olive oil on brisket, applied dry rub all over.
Thursday evening @ 7:30 pm >> Brisket goes into refrigerator, fat side up, uncovered, positioned on a disposable alum rectangular tray, set over a more rigid shallow cookie baking alum tray.
Friday morning >> Brisket taken out of fridge, a full bottle of liquid smoke (173ml) lathered all over it's surface, then set out on counter to thaw.
And here on I'll summarize with process & timings only. Process & Temperature follows exactly as per Sonny's instructions unless otherwise noted.
Fri 09:30 >> Thaw = 2.5 hrs
Fri 12:00 >> Bake Phase 1 = 6 hrs 18 mins (basically the total time it took to reach 160 F. Took out first when initial thermometer placement read 160 but upon a secondary placement falling short of the mark, we put it back in again)
Fri ~12:30 >> set fat pot with cold water to render, strained to filter out fat and repeated process a few times.
Fri 18:18 >> Intermission 1 = 2 hrs (while brisket resting, got the butcher paper ready, proceeded with the wrappings, inserted thermometer, then ready for back to oven)
Fri 20:18 >> Bake Phase 2 = 13 hrs ?!? (first 5 hrs 50 mins uneventful, middle of night happen to check in I find temperature already at 190 F, then right that moment, power goes out ; took executive decision taken to NOT touch anything and keep oven door closed ; 3 hrs 32 mins later power is back, thermometer reading now hovering somewhere around 160 F. Simply put oven back on at 250 F and that took another 3 hrs 42 mins to hit 190 F again. Also it was in this phase 2 that I realized my dollar store meat thermometer only went upto 190 F max)
Sat 09:00 >> Intermission 2 =38 mins (the brisket, now at 190 F or possibly higher, already feels dangerously tender. Unable to do a proper bend test - feels like meat will off of if tried to lift from middle. Thermometer pokings very smooth. Temperature most locations 190 F but 188 F in the middle, deemed ignorable. Took off the trays, turned upside down, i.e. now fat side down, had to wrap another layer butcher paper since old ones showing some tears. Size shrunk enough now to fit my toaster oven so re-positioned to that, set oven to 160 F and in goes brisket).
Sat 09:38 >> Oven Rest Phase = 6 hrs 24 mins (last few hours switched oven to 150 F since toaster oven settings allowed to go that low, once temp down to around 155 F mark, took it out to rest outside).
Sat 16:02 >> Outside Rest Phase = 37 mins (just kept on counter but wrapped).
Sat 16:40 >> Cooked Brisket uncovered and sliced to reveal pure heaven.
Total time = 29 hrs 06 mins.
So at this point, we started with dinner knife only on right hand and plastic glove on left, no forks - coz brisket felt way too tender to use a proper knife. Halfway through, reverted to pulling apart just using fingers - easier & faster. There's way too many youtube videos out there calling 'Fork-Tender' but then shows firm carving & slicing going on in the end. Today I learnt perhaps the term 'fork-tender' should mean one where you simply can't use a fork coz it's so damn fall apart - period !
Bark was amazing, rich dark but not hard or crunchy. Meat was chewable yet slides down your throat easy. Fat was drool worthy. Words don't do justice - you have to try it !
And yes I saw Ant's BBQ Cookout review on this video but did not incorporate the improvisations suggested yet turned out amazing - not sure how they will turn out if you do.
Things to improve for next time >> will try without using foil boat and maybe just rest outside instead of long in the oven to see if that makes any difference.
Economics Metric : From that 5 Kg brisket, we estimated around 2.3 Kg meat was harvested a the end. You can do the math but I think 'point' cut being fattier does lower the financial score a bit but of course the extra flavors from fat will always compensate if you love & respect your meal enough.
Dry rub* = Basically followed @taylorchambers5464 's prescription but without the sugar and all quantities eyeballed instead of accurate (don't think makes huge difference for big cuts of meat to be precise with the measures, just be careful with salt). Also threw in some dried oregano & rosemary.
You're not just a chef, you are an artist.
You know he had to learn that, or got it from someone.
I got a smoker recently and I can tell we've been watching the same videos for research. This is great work!
Texan here. Nice to see the love for our state bird :-) Love the tip on rendering the fat for tallow. Kicking myself for not doing this sooner!
Great video, Sonny
This looks great. I had no idea the cooking time involved, but I can plan ahead for that. And I do look forward to him doing battle with the fridge.
I do this minus the rosemary salt will start that soon. It improves your texture if you allow the brisket to sit in the refrigerator uncovered for 12 to 24 hours.
Ive been waiting for this video becuse at my apartment were not allowed smokers on patio guess cus the smoke but ive been anxious to see how I could do it in oven..thank u so much imma try this
I had the fatty end of a brisket I got on sale sitting in my refrigerator uncooked because I wasn’t sure what to do with it… Thank you so so much. It’s in the oven at a low temperature right now!
excellent trim video
excellent hold technique demonstrated
I think the beef fat on the paper is spot on
I grew up in Texas, and my mom often made awesome brisket in the oven. One of my regrets is not copying her recipe before she died. I *do* remember that she always used liquid smoke -- IIRC it was not used on the brisket but in the pan with water. It might be worth an experiment!
I agree. To get smoky flavor in the oven, use liquid smoke.
I made this, and will do it again. It was EXCELLENT...
@@matthewbramer7654 I'm not sure. I just followed the directions....
Ok 2 questions how did you put the brisket after the paper fat side up on fat side down? 2 how long was it took ? How big was your brisket at this point? I have a 9lb before trimming it what you think?
what do you put in the drip pan to make it easy to clean?
how do you clean the grate?
they seem to take a million years of scrubbing
How long after the brisket comes out of the oven for the final time, does it take to rest? I want to serve it with your brussel sprouts, but I don't have a double oven.
Hi, Texan here, done many briskets... You can let a brisket rest for a very, very long time. Get a cooler and put a few towels in it, then the brisket (wrapped in butcher paper), then more towels. It will stay hot for many, many hours. Brisket will only improve as it rests. I know a few pitmasters that rest their briskets 12-16 hours.
Good luck!
And if you have a smoker, you can use that until the wrap and then finish in the oven just like your process. Works great and you get the smoke ring too.
i do mine in the oven at 350* 8# to 15 # ones - just S & P - make sure you have liquid in the roaster - start with broth when it starts going down add hot water - make sure you have a meat thermometer - when it hits 203 * - done comes out right you juice for mash potatoes keep this or thicken
Way to go Sonny 👍🏽my favorite cut
Dude I swear I was just looking for a video just like this ..
you must be magic.
Hi. Love your recipe. Just wondering if I wanted to incorporate wood chips into this recipe, how would I do it? Any ideas?
Will be doing this on the cold winter days when I need an excuse to heat up the house
Love your content. Another smashing hit. While I can respect the skill of this recipe, nothing beats the added smoke flavor a smoker provides.
It looks delicious. I’m hungry just by watching this video.
this looks amazing! I really wanna try this but I'm always at work and then just wanna sleep on the weekends! ERGH! LOOKS AMAZING!! ahhh screw it maybe I'll try it tonight
Your right Sonny, that was crazy! And looked crazy good. I've smoked dozens of briskets in my life, as I've almost always had a smoker. Kind of a necessity for me. However next brisket will be smoked for 3 hours, then finished in the oven per your technique. Defeat the stall!
Kinda been searching through your videos to find out what kind of yellow mustard you use as I want to order some. I think you said it was from the UK, or Europe. Thought you might use it as a binder on the brisket. Some do, some don't. I do occasionally. Anyhow, I'll keep looking if you don't have the time to respond. Love your sense of humor. Very dry, just like us Bubens humor.
Buenos tardes! Adios amigo!
He uses Savora Mustard. It's a french brand
I'm sure this tastes excellent, but I would have to do dried smoked paprika powder or some other manner of powdered smoked peppers. I love doing ribs like that, at a very low temp all day. You get the smokiness and the tenderness.
God bless and Merry Christmas!
I made a pastrami the same way. Absolutely works 100% also, you can cheat and add liquid smoke for that flavor
I have an offset smoker but I sure don't want to look after a fire for 16+ hours. After trimming & seasoning with a liberal dosing of 50/50 S&P,, I cold-smoke a brisket for maybe 3 hours using foil packets with hickory or oak pellets over a small bed of coals. Then pretty much followed this recipe. Delicious and you get a real smoke-ring and great bark. If you have one of those vacuum things,,, the leftover point lasts forever in the freezer,, just don't slice it before your freeze it.
Made this for thanksgiving and it was incredible. Thanks!
Does it matter the LBs of the brisket when cooking this length of time? I bought a 13 lb but I trim it, and cut the brisket into three parts as we are a small family and freeze the other two portions for later.
Sonny everything you do is gold. Great video. I was gonna pick up a smoker but I’ll try this first.
Your videos are so helpful and I love to watch them and learn something new along the way! I’m still learning how to cook so your videos help me a lot! Keep up the good work Sonny!
Gotta use some of that tallow for fries for sure! Awesome video! My doctor uses that same probe technique.
Hell yeah... I have to try your fresh ingredient salt. Awesome looking brisket.
Hi I just found your channel great video why do you beat up your refrigerator God bless you be safe 👍😊❤️
Sonny just stays winning. Remember us when you fully explode! (:
I shall never forget the god of Pez!
@@thatdudecancook You deserve all the attention and more, honestly. Teaching people how to cook better and in such an entertaining fashion. You and chef Jean Pierre are my favorites by miles. 🙏
Like Ricky and Reese Bobbie used to say, "If you're not first, you're last."XD
Your recipe is Amazing!!!!!!!! Thank you so much!
Always a pleasure! And beautiful pup😻😻😻
Love the full on Spartan attack of the fridge! "Do not ask how many refrigerators there are! Ask WHERE they are"
Holy shit, I'm definately gonna try this, The meat looks so Good! Didn't know it's possible to Cook brisket without smoker
EPIC video! Love the '00s nu-metal band: Stiff Brisket
Mr.Dude, YOU... are a complete MANIAC! But boy, can you cook! I'm convinced. And furthermore, I checked out at least 6 or 7 other brisket recipes at length, and I gotta admit, yours appears to be the best and most practical for people who don't have a smoker.
I'm going to do my best to replica your brisket masterpiece for my wife between today and tomorrow night. Thursday is our 6th wedding Anniversary, and this is my gift to her; along with her favorite dessert - carrot cake.
Btw, we do have fresh rosemary in our container garden, so I'm really looking forward to trying your unique rosemary salt rub.
I've got my work cut out for me, but I just hope it comes as good as yours LOOKS.
You Crazy Kook... I mean COOK! 😉😊😁😏
Hey Christopher, did you cook the brisket? If so how did it turn out?
@@goldsbym
Excellent! I might have used a little too much salt in the rosemary rub, but otherwise it was perfect.
I also had a beef bone broth that I made a few days before, and that turned out to be an excellent gravy. Just thickened it with a little corn starch slurry, and voila!
@@christopherbellore3511 that sounds delicious. I've asked a few people who have tried this brisket and everyone is very satisfied with the results. I am definitely going to try it myself. Thanks for responding.
Would I be able to use one of those big aluminum turkey pans ?
Finally someone understand home cooks
Would you use convection oven setting for this?
I love cooking in the oven, I do a lot of rib’s and pork butts, I’m going to do the brisket next, I have done a half one b4 but I’m going to do a whole thing, I really enjoy your videos and I have learned a lot of cooking techniques to put towards my cooking skills
Remember when probing something go past the point you need to be and then pull back. Classic!
What temperature was the meat internally during the 170 F, after you reached 203 F and how many Lbs was the brisket after trimming?
I did this. It was awesome. Thank you.
I have a question?....I was taught put the probe in the flat or thin part so as not to over cook the thinest part. Should I be putting it in the point?
Can you use parchment paper if you don't have butcher paper?
Sneaky Pete does brisket! Love it!
I love brisket! This looks delicious. How much did it weigh? Personally, I wouldn't buy a piece of brisket that size as it's just the two of us, and I'd probably buy something half that size. Would I literally half the time at the end for resting in the warm oven? I know you go by temperature, but it would be good to have an idea of the time as a guide.
Hands down one of THE BEST cooking shows of ALL TIME, my friend !!!!!🤍🤍🤍
Thank you for this!!
Do you have another rub you can recommend, as I’m trying to avoid buying the $6-7 in fresh herbs? Thank you!!
Do you think adding some liquid smoke to the tallow you are brushing everywhere would add that "smoked" flavour or would it do anything?
Holy shit did anyone else see the battle scars his fridge has endured from past videos? LMAO. Great video btw, will definitely try this!
After you wrap it in butcher paper and put in the foil boat, do you put it back in the oven at 250•?
What brand of knives do you reccomend?
I will try this winter when we are out of 105 degree temps in texas
NSF:... well he was above 140 for the total time of the resting period.
Great video bud
Love that you just follow the rules to get the job done
Don't need to act all proper when you are writing the book on it. Cheers.
It's in the vault! A true keeper.
Just popped mine in the oven. Different rub. Local farmer trimmed it well so I haven't enough trimmings to bother reducing beef tallow. Will use melted ghee instead. No butchers paper either. I considered running out to get some, or maybe using aluminum foil, but I decided a paper bag or two will substitute nicely. I want to keep it dry! This is my first brisket (4.5 lb'er), and I have no smoker. Should be ready for midnight dinner and especially Sunday football.
Not for nothing, but when I was skating around youtube looking at brisket preps for the oven, I realized brisket people are among the pickiest! I saw one headline "12 brisket mistakes everyone should avoid." Twelve? Really! At that point, I decided a rookie such as myself just needs to plow through without mucking it up too badly 🤪
You should have tried liquid smoke pecan in the paper wrap...Try it, it's Amazing..
I can't seem to locate the written description. Can't wait to do this!! Can you please help? Thank you!
Mine came out perfect. Thanks for this video sir.