Good Brisket without a Smoker? 

Humour + Cooking = Quality Content. You are literally my favorite cooking youtuber.

I love the way you have chosen to present these videos, real joy to watch, and supremely useful recipes. Id love to see your take on low carb Carnitas.

I have a wood and pellet smoker....made me many a brisket. Even though I love the taste of the traditional smoked brisket, this method is my go to lately. Much easier in my opinion and taste is damn close. Only change I make is setting temp to 150 and going 48 hours. But follow your method for everything else. Love your videos keep up the amazing work!

I'm happy to see you getting into Sous Vide. There are so many sous vide keto options I would do a series on sous vide alone not necessarily just sticking to brisket. I might also suggest that you get a sous vide container with a lid. I wouldn't get one smaller than 18 quarts so you can do some larger cuts and you can buy a lid that has a hole precut to fit your Anova, you won't have to worry about evaporation really at all with a lid. Porchetta might be something that people would like to see a video on and there are so many different things you can do with a pork belly.

I love how he turns every mishap into an angle for humor. Kinda of like what I do with the majority of my life 🙄 I mean if you can’t laugh...

You have outdone yourself once again between you and binging with babish I may never purchase another cookbook ever again in my life internet gold internet gold. #becauseants

0:07 That's a nice transition

Oh Well Done! My jewish grandmother would be proud of you! Texas Smoked Brisket! To Die for!!! My one son lives in Dallas... We have partaken of this delectable dish a few times...It was worth the trip from Tampa to see him and eat Texas Smoked Brisket.... Being you and in Tampa proper...I hope you have a balcony or patio....Get a smoker! Think of it...Smoked Cheese....oh yeah buddy! Another of my sons lives over here in Largo. I am just south and west in Seminole, Indian Rocks..unincorporated. Not because of ants, but because of lower taxes. 😐🤔😉! Now I am hungry. Good job. Thanks👍👍👍👍💖

Omg! A full metal jacket reference!!! Uh mazing!!!!

Still gave you a thumbs up even though I come from a family of Texas BBQ/Kansas BBQ pitbosses. I myself live in between the two I smoke the whole brisket with a mustard slather and equal parts kosher salt/black pepper/granulated garlic/chili powder for 16-20 hours at about 275 f. We only trim the super thick fat piece along the side edge where the two halves meet because fat in flavor. I have a smoker but have smoked a whole brisket on a round weber grill using a "snake" of charcoal and hickory with a wide water bath in the center under the brisket. I always buy CHOICE cuts. After 20 hours it is hard to tell the difference.

Good video. I’m a native Texan and we are very picky about methods. I prefer to use a combo of mesquite wood and red oak. Most people screw up and over smoke it. Also the flat and the point cook at different rates. You won’t get one right without compromising on the other. I like to separate them. Once smoked I wrap it with butcher paper or foil move to the oven at 225. Cook until it is soft enough. Too little and it is too tough. Too long and the slices fall apart into roast. Hope this helps.

Fantastic videos I'm a new subscriber and just love your sartorial style and great commentary

Using the pulverizer to produce freshly ground black pepper is an excellent kitchen hack! Grinding that by hand with a pepper mill sucks, but does build character 😂

I've never laughed this much at a brisket video. Good show.

I love brisket. Texas brisket is pretty easy. The easiest way would be to get a pellet smoker with a PID controller so the temperatures are accurate. Texas brisket is pretty basic. They’ll tell you it’s just salt and pepper but the truth is they usually use garlic salt and pickle juice and mustard as a binder but they like to not talk about these things and pretend they’re just using salt and pepper pretending they’re purest but it’s sort of like trying to protect your secret. The sous vide method is pretty good though I would smoke it first and let it tenderize in the sous vide. That way at least you get some kind of crust and flavor. I’m sure you’re familiar with the Mayard reaction where meat caramelizes. That’s half your flavor and smoking your brisket for that first few hours gives it that flavor. You can’t do that inside in your kitchen but a pellet smoker doesn’t take much room and purist will tell you have to have a stick smoker but you don’t a pellet smoker works great and you can get to 98% of perfection with that and it’s very easy because you get to kind of set it and walk away. You do it for a few hours depending on the size of your brisket and then you wrap it in butchers paper. You can do ribs in foil but the briskets gonna be in there for a long time and you wanna keep some of the texture so butcher paper is much better it won’t soak it in fluid. Some people use a foil boat method or they basically make a dish out of foil so you’re still getting a brazing affect put the top is left open so it remains a little dryer with some crust on it. That seems to be the preferred for the Texas method recently but I think it’s all in the rest. You cook it for about 12 or 13 hours. And you want to rest for at least a few hours. Some people will cook it eight or 10 hours and then they’ll just let it rest in the oven at 170° overnight for another 10 or 1115 hrs. and that’s when you get that incredibly tender brisket. You can just make it straight in the oven and it’s very good but the best brisket I’ve had in generally considered by barbecue and smoking aficionados is going to be cooked generally that way, smoked for several hours then wrapped and Cooks for several hours more eight 212 hours more, generally 13 to 16 hours cooking time with five or more hours of rest. Most people like to preserve the crust. I also like to play with spices and brining like a pastrami or a corn beef. I particularly love pastrami and kind of mixing the two doing a light brining with pastrami spices gives it some great flavored. Texas brisket is pretty basic it’s meat flavored with salt pepper. They say that’s all they use but usually they throw in a little garlic powder and some pickle juice seems to be fairly common I am a flavor guy so the marinating and brining I think it makes it amazing

I'm so happy to see the mishaps! Just yesterday it took me 3 hours to fiddle with spray bottles to spray cayenne for garden pest control - clogging, sticking, finding funnels. its always something in my life and nice to see that part NOT skipped on a video. I subscribed because of that! and the recipe.

High quality video! Keep up the amazing work!!

This was really funny and educational at The same time.

You are hilarious! I truly enjoy your channel and wit!

Wonderful channel! So glad to discover it. Very engaging, entertaining and informative. The brisket looks so tender and I agree, you can't mimic the qualities of what I smoker can offer. Looking forward to more videos! Cheers from Canada 🇨🇦

5:36. I’m laughing OUT LOUD!! HAHAHAHAHAHAHA.

I just found this guy and within one minute I SUBSCRIBED LOL!!

Love the video, great content and the humor was a welcome addition.

Gday Dennis from Australia. Since I saw my first Black Tie Kitchen vid a few days ago I have been binging on them. Not only great recipes but lots of fun to watch. Love the format, Love the pulveriser, but don't like ants lol

I love all of your videos, and obviously all if your recipes. Thank you for your channel and for this recipe with peanut butter. I love it! 🥰🥰

That vacuum beat! 👌🏽🤌🏾🔥

Another great video. I love learning different tips from you.

I really appreciate that you show your fails along the way, whether it's with the recipe itself or the equipment. There have been several things I think I would have been much less discouraged with if people showed the process more realistically.. 👍

Make a trip out here to Austin! I'll tell you the spots to get some excellent brisket!

Thank you so much for your video. Made me feel better

Steve/Serious Keto turned me on to your channel. I've really enjoyed watching your videos! On this one... trust me, I'm a fairly recent Central Texas transplant... get a smoker & learn to use it! I suggest watching Chuds BBQ & Aaron Franklin's channels on exactly how to do Central Texas Style 'cue. Have it once, & you'll never look back! It's a thing unto itself.♡

Found you in the Video Creators group. Your production quality is awesome. Are you editing these yourself or do you pay an editor?

A few months ago I bought a stovetop smoker (condo dweller here) after having watched several badly produced RU-vid videos on how to do the technique. Ribs were my first endeavor. OMG. So good! Actually, it can be done with your "Disney sized" pot and a rack for your meat, with wood chips or pellets distributed in the bottom. Prepare the pot and set it on a burner set on high. Once the smoking medium starts doing its thing, put the meat inside and cook for ten minutes. Then put the whole pot into the oven at 225 for a couple of hours - more or less, depending on the protein you are smoking. If you're doing salmon, it can be done on the stovetop in 20 minutes. It's the next best thing to having a Traeger. I'm jonesing for some brisket, so it will be my next project!

Looks good. I, however, usually finish my sous vide meats with a propane torch to get the seared crust. I wonder how that would have worked compared to the 2 hour oven finishing.

I sous vide my meats and torch them with a weed torch after patting with paper towel to reduce the surface moisture. Works great, especially for steaks. You put them in and forget them, then pull 'em out, finish in moments, and eat.

I was quietly giggling watching this video, until the slow mo seasoning with humour. Then I woke my sister up with my laughter.

I love using my sous vide, this is the first time doing a brisket in the sous vide. Why might I ask? Would you do the temperature at 1:55 and not a lower temperature?

There is nothing like a good smoked brisket. I have done this on my smoker, but will have to try the Sous Vide method. Thank you,

You don’t necessarily have to make a good smoked brisket, to make a good brisket. It’s not as good as smoked, but it’s still delicious, all I do is put salt on mine, wrap it on a broiler tray, airtight with aluminum foil and put it in the oven for 12 to 14 hours at whatever the lowest setting is (-170°F) uncover it for the last hour. It’s not smoke, but it is delicious.

Is a very weird video! I loved it!

Best cooking channel on YT

I found a way to add the liquid smoke without it being sucked out. Measure & freeze it. Then add the smoke cube to the bag & suck away. Now, can you come up with a use for all that fat I cut off?

I like my reusable vacuum bags with the little suction valve in them. I said that about a minute in when he ran out of bags on the roll. Oh my. I bought a small smoker from asmoke but there are other small smokers like it. If you think such smokers can do the job your going for I'd like to see what you can do with something like it.

I agree that you should get a smoker. And next time put butcher paper in between the meat and foil. It should help. Also it been two years from this video and you could have already done what I have said. Either way thanks for the video.

YES!!! You need to come to Texas!!! I always get the "marbled" brisket, which means they left the fat on. It's AMAZING!

I'm digging your videos more and more Dennis. Voice over and all. If you decide to go down the brisket/bbq rabbit hole, maybe consider or experiment wet or dry brines. Maybe give it a hint of smoky flavor with a smoke gun? I like that in this video you just stayed to a basic fundamental recipe with Salt and pepper. If you get that smoker, maybe pellet smoker is something to look into. Looking forward to your next video.

All your videos are ⭐️⭐️⭐️⭐️⭐️

This was hilarious. Loved it. Made me drool

Oh, I forgot to mention you could also try dry aging. You have a vacuum sealer so you could use the Umai dry aging bags. I bought some recently but have not had a chance to use them yet. By the way, I happen to be moving to Tampa this week to be closer to family.

Texas BBQ is AMAZING! Oh man... Mouth watering now. Seriously, devine!

Great effort! I wondered if one could cook brisket without a smoker and I can see it's too much for me. I'll stick to the food truck supplier. Thanks so much.

That was brilliantly informative. And I agree with your recap. Did you eat well? Hell yeah you did. Was it as good as a slow smoked? Nope! But not everyone has access to a smoker (as you indicated) and sometimes you just have to "squint your eyes." Well done!

So did you get a smoker BBQ? I got one last summer and used it a few times... It was amazing : )

I love your sense of humor! Sometimes, things don't go as planned, and such is the spice of life (albeit slightly bitter at times). I do have a question, though. I have some "bacon salt" or just smoked salt, to sound less fancy. Do you suppose that would work for the smoke flavoring? I want to try my new instant pot's sous vide feature. It's really little, so I might be able get away with a 2 lb. roast.

There is NOTHING like a great brisket!

Wow what a great channel!

May I ask, what temp in the oven for the last two hours ??

Its on my bucket list to go and try Texas bbq

Smoker if you want to go the easy route go electric with pellets. FYI I went to Texas on a 2 week vacation had the BBQ and the Chicken Fried Steak and stayed 21 years. IKR long vacay! Love your vids btw. hmm 2020 you probably already own a smoker lol.

Love 💕 your channel! Thank you 🙏🏻

Stumble upon your channel. Enjoyed your video. Subscribed. 👌

Holy crap - you probably live near where I used to live for like a 100 years! Hell we might know the same people. I might have taken care of you at Mease Countryside Hospital! Yes I lived in Oldsmar, Florida forever! Yes I moved to the mountains because hot and humid were the 2 temperatures of Florida and my dogs would go to the dog park and look at me and say “yup we’ve had our 5 minutes it’s time to go back home to our A/C. You might even know my dog Snickers, my 17 year old Husky Shepard who I got from the Humane Society in Clearwater. He’s still my baby! Seriously- awesome cooking program from the entertainment element to the food.

2:15 Yuk I hate peppercorns I only use super fine black pepper

Definitely get a smoker 😃

That was a wonderful content. Was going to say could be shorter.. but naah.. i actually wanted it to be longer. Thanks!

What temp was your oven.

What should I do with my drippings ? Anyone got any good ideas or recipis ?

Bruh…this is a phenomenal video This is a 2.5 million + video It saddens me so that more of the world doesn’t know about you One day…..one day…..

You should flip the meat in the oven half way through so that Juices can be distributed evenly

I don't know what you should do next for your channel but yes, get a smoker (Personally I recommend a gas smoker because of the temp control but if money is no object, get a Smokaroma pressure smoker. I used to use one all the time when I ran a meat dept 20 years ago and they work GREAT! )....Applewood is the best smoke I believe. It looked wonderful, I pity you for having to eat all that. As always, thumbs up.

I know this is late, but, yah, get a smoker. I can personally vouch for the Weber Smokey Mountain 22”. Culinary life-changer. Also, if you’re ever in DFW, look up Hutchins in McKinney and ask for the burnt ends. Good chance I’ll be ordering them too. Hahaha

Traeger is the best, simple solution

Tampa! My home town. As a teenager in the late 70s and early 80s, we would hit Fat Man's BBQ at least twice a week, after work at The Embassy Restaurant on Busch Blvd. Not the best, not the worst, and it was open 24 hours then. I live in Austin now, and a lot of the bbq is muddied under tons of sauce; County Line is the 'big room' bbq restaurant here, with a couple of locations. but as soon as i get out of the car, in their parking lot, i smell that sauce they use on everything. Not a fan. it's not all Franklin Barbecue or Black's Barbecue in Texas, that's for sure. i prefer New York style brisket. "Moist" brisket just means "leave the fat on".

Okay. So, not many basements in Texas. I can introduce you to some of the best BBQ here in Texas. Did I mention, I'm in Texas? LOL. You really should do a road trip and check out a few here. I'll happily give you a list to try out. Thank you so very much for your entertaining show. Now I might try that with my Sous Vide. Bought one, never have used it. Inspiration!!

I have a very nice pellet smoker, very easy however the smoke is way too lite. Get an offset smoker.

I don't have a smoker but my bro in law does and long story short it's worth it! Smoked turkey breast is the only way I will eat turkey breast. Period.

We got to figure this out i live in a apt in Texas and can’t have smokers or bbq pits and brisket is my favorite I’m experimenting so if u need idea or bottom line please help lol

Wrap the meat in cling wrap before bagging and always double bag, because ...... leaks.

Bwahaha full metal jacket reference.

Your content is up there with Babish and Joshua's!

Well done chef...try to teach us almond bread without egg vegan one

Holy cow that is some funny shiot! Several times during a this video I laughed so hard I cried.🤣

Watched the Master Class by Aaron Franklin. Wanted to do a brisket after watching, but all I have available is a Bradley Smoker. My friends lied and said they loved it. It was tasty, but hated it as it was way too dry on the bottom. Can you think Smoked Brisket Jerky? Ugh. Doing a Brisket in a Bradley Smoker to get it cooked evenly, smoked, and moist could be an idea. PS. Love your Keto items.

This looked like so much work! 😩 But you pulled it off so nicely and how can I miss the funny weird parts 🤣🤣🤣🤣 Mister Chef/VideoGrapher/Filmmaker with slick B-Roll/Comedian/Storyteller/Narrator and and and 😂❤️❤️ and I love the combination of talking and and narrating. Quite interesting. Please show us how to make Keto dumpling.

Well did you get a smoker? This looks like so much work not sure I would have the patience

Wife sent me this video as we have a massive brisket and no smoker. I was watching on the couch when she came down stairs. She said “video is kind of annoying, but looks good” I said, through a chuckle “what are you talking about, this guy is hilarious. I subscribed immediately” You’re hitting the target audience, and that’s what counts haha😂

How do I get rid of the brisket juice ?

You should definitely get a smoker!

Next time you try that, coat the brisket with melted tallow then wrap it before putting it in the oven.

Mission BBQ brisket ❤️

I know what you mean about Mission's brisket 😍😋. I think your method would be awesome finished on a grille. I'm not a huge fan of over smoked which Texas seems to be.

Pretty much enjoy everything you do. But I'd vote for more fun keto stuff since I just started keto 2 months ago and have already tried many of your recipes. But anything you do will be great!

Texas !!

that dry rub was quite sensual lol

I believe on the finishing portion of the cook you do not want to exceed the temp you cooked at. so in this case, 155. thats what i’ve always gone by

Can you link that rack used in SV cooking?

Alton Brown would be proud

Damn you're handsome.

Love this video. How about sugar free barbecue sauces?

I vote that you get a smoker if you are going to keep going down the BBQ journey. I built my own and nothing can beat fresh slow smoked BBQ. Especially if you use mesquite, it's top tier for smoking. (don't get one of those pellet smokers, they're poop, imo.)