How to Cook BRISKET in the OVEN, Texas Style

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They said I couldn't cook Texas Brisket in the oven. They were WRONG.
You can cook a Texas style brisket in the oven with plenty of smoke flavor! Learn how to cook a juicy, smokey, barky, Texas style brisket that will leave you wondering why you even need a smoker (But seriously, you should get a smoker).
Get SMOKE TRAILS BBQ BRISKET RUB here: www.amazon.com...
Activated Charcoal Powder: amzn.to/2A48IJa
Oven Gloves: amzn.to/2LSy6Et
Liquid Smoke: amzn.to/2TvyQDD
Morton's Tender Quick (Nitrites for smoke ring): amzn.to/3bXICoG
My BBQ Essentials Buying Guide:
ChefsTemp Thermometer: shareasale.com...
Smoke Trails BBQ Brisket Rub: www.amazon.com...
Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ):
Meater website: www.jdoqocy.co...
Get the MEATER on Amazon: amzn.to/3e7Dz7E
Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe): amzn.to/37ROmSi
Marinade Injector (needed to inject brisket, pork, turkey etc. to retain moisture and add flavor): amzn.to/3jFfSVq
Tongs (click click! I like the silicon ones because they don't mess up the bark as much): amzn.to/2HR80Tq
Set of Good BBQ Knives: amzn.to/34HQoTk
Bread Knife (Your workhorse for slicing brisket): amzn.to/3kHSkke
Cutting board (get a big one with juice channels, trust me): amzn.to/2JesAhj
Cotton and black nitrile gloves (use them both for heat + liquid protection): amzn.to/31Vly7Y amzn.to/31WPIaO
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): amzn.to/37RXEOa
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): amzn.to/2HMsYDe
Butcher paper (also for wrapping): amzn.to/2HQUgbl
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): amzn.to/35Kc00x
Wood chips (for electric smokers): amzn.to/2TBG2xL
Pellets (for pellet grills): amzn.to/3mAnk6i

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1 окт 2024

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Комментарии : 733

@SmokeTrailsBBQ Год назад

Try Smoke Trails BBQ BRISKET RUB on your next oven brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F

@bertiestclr 4 дня назад

I have a question right below!

@joanvoorhees272 Год назад

I was in a bind, $700 budget for food for my daughter's wedding. I watched the video and read the comments and decided to make this for her reception. Wow!!!! People didn't think I made it. My nephew told me this was better than the brisket he's had at a restaurant in South Carolina. I had to use apple cider vinegar, lemon juice, course salt and water for the 2 hour brining. Didn't receive the Morton product in enough time to use it. I also put 2 teaspoons of garlic powder in the dry rub. He's right... at least 2 hours resting time, 4 would be best. Thanks for making the wedding dinner memorable, in a good way.

@mojodojocasahousei Год назад

do you remember what proportions you used for the brining? i don't have the morton product either.

@TheChrisPereira Год назад

I would also like to know

@joanvoorhees272 Год назад

Here is the update... I've made this recipe two more times since October. More lessons learned. DO NOT use a pre-trimmed brisket. Trim your own! I bought just the flat brisket (trimmed way too much) the second time and I thought it wasn't as juicy as the first time I made this. Third time I bought a full packer and trimmed it. If you don't have the MORTON product use this as a substitute -1/2 Cup Lemon juice 1/2 Cup Apple Cider Vinegar and 1/3 Cup course salt, cover brisket with water in a 5 gallon plastic pail with a brining bag inside.

@mimostoikov3441 Год назад

@@joanvoorhees272 this is so helpful thank you!

@joanvoorhees8676 11 месяцев назад

You're welcome.@@mimostoikov3441

@rickbalderas7153 3 года назад

instructions: 1. put the brisket in a pot with 1/4 cup of sodium nitrite and 1 gallon of water for 2 hours 2. rinse the brisket and pat it down dry 3. apply liquid smoke on both sides 4. apply rub (1 teaspoon of food-grade charcoal powder, 1/3 cup of coarse black pepper, 1/3 cup of kosher salt) on the bottom side 1st, flip, then apply on top. 5. set the oven to 275 degrees Fahrenheit and insert brisket on a rack (place pan under to catch liquids) 6. cook for 4-6 hours until internal temperature reaches 165 degrees Fahrenheit 7. remove the brisket from the oven and wrap it in butcher's paper 8. set in an aluminum pan and place it back in the oven at 325 degrees Fahrenheit until the point muscle (largest part) reaches an internal temperature of 195-203 degrees Fahrenheit Extra: 1. grab the pan that collected the juices from the brisket in the oven and set it on your stove 2. add water to the pan and heat it until you can mix the drippings with the water well 3. strain into a bowl to get rid of the chunks 4. apply to brisket for rehydration and flavor

@charonvanth5166 2 года назад

🙏🏻

@crystolite5 2 года назад

Thanks!!

@oldgamer49 2 года назад

Worth pinning. Good job.

@relaxwithscriptures Год назад

Thank you!!!

@SmackxDaddy Год назад

And let it rest for 2-4 hrs

@ScubaManji 3 года назад

I can vouch for this recipe, tender, buttery soft, really nice bark, I reduce the charcoal powder to half a tsp and added 2 tbsp smoked paprika and 1 tbsp garlic powder to the rub. Delicious

@shirleyballard3554 Год назад

Thanks for sharing

@zaphodbeeblebrocks7514 4 года назад

I would double like this if I could, I love this video. Bought all the products you used in this video. Have oven smoked two briskets so far, fantastic results.

@SmokeTrailsBBQ 4 года назад

Thanks Dave! Here's hoping for a 3/3 on your next one

@cyborgpb6100 3 года назад

Hello Dave, how about the taste?? How much difference does it make from the actual offset smoker brisket?

@abnersangalang3849 3 года назад

@@SmokeTrailsBBQ hi, why you didnt put hickory smoke on the top side? Is it only applied on the bottom side?

@offthetop1993 3 года назад

Where did you buy the curing salt?

@colonelcrush88 3 года назад

@@offthetop1993 amazon

@williamalexander1863 4 года назад

I'm a Texan who has won his fair share of bbq cook offs. I would say yours looks good enough to pass for an authentic smoked texas brisket. But you didn't use near enough salt or pepper. But I have never seen an oven brisket look so good. Nice job!

@norhadi6448 3 года назад

Ive never eaten a brisket. Does it really melt in the mouth?

@nastyeddi3 3 года назад

@@norhadi6448 its amazing if its done right the taste is so unique its hard to explain and yea its melts in your mouth one of the best thinks ive eaten and i come from middle east!

@AhadJan. 3 года назад

@@nastyeddi3 is it like hunter beef?

@QueIncorporated 3 года назад

@@AhadJan. what the hell is hunter beef?

@Ricky_Spanishh 2 года назад

@@QueIncorporated bro you don't know what hunter beef is??? I don't either...

@mikefrisch3467 3 года назад

This came out great! My 12-pounder cooked so quickly (it hit 165 F in 2.5 hours and 195 F in 1.75 hours)! I recommend 1/4 to 1/2 the amount of salt, replacing reduced salt volume with finely ground pepper or other finely ground rub spices. Carbon is not necessary unless you really want super black bark...I got a nice deep brown/black bark with some ground black pepper. If you need to rest for a long period, I recommend stopping at lowest-acceptable final cook temp. and holding it in a 170 F oven to keep it nice and warm, continuing to melt the fat and reabsorb the juices. In my case, I stopped second stage cook at 195 F, and rested for 6.5 hours in a 170 F oven. It came out sooo good!!! Dude, I'll never order BBQ for a party again!!

@nikhutchison9666 2 года назад

Did you cover it while resting in the oven? I'm making this tonight so I hope you get this reply soon haha

@Cuteaspi Год назад

Did you add the charcoal stuff? I was grossed out by it and it ruined it for me.

@redbone7040 Год назад

Thanks was wanting to try that warm final long wait 6 hrs👀👌💯😁

@Flyy1 3 года назад

Thank you! I used this video to prepare my first brisket, and it was amazing!!! I recreated it several times after, so thank you so much for posting this!

@SmokeTrailsBBQ 3 года назад

Awesome! Glad itvhelped erik

@TheFinalElegy 3 года назад

Making right now! Starts 4 hrs ago! Warning my house smells delicious! Lol

@devildogg2003 3 года назад

How did it turn out? I’m really wanting to try this.

@quincylockett7846 3 года назад

Mine marinating start @ 3am first time cooking for me and wife ...Happy Memorial Day!

@marleymarz2907 3 года назад

After watching this about 5 times I've finally done it. The brisket is resting now. Smells great! 👍🏽 Edit: Turned out great. Easy to follow, great taste, strongly recommend. Best recipe I've found.

@lencarter1460 10 месяцев назад

Of all the oven baked brisket recipes on RU-vid. This one is the very best. I have used your recipe more than a few times, and the brisket is spectacular

@henryarias9607 2 года назад

OMG dude! I did it! This turned out to be the best brisket I and my family have ever tasted. My family loved it. Thanks for sharing your recipe. The only thing I changed.was the rub I used a Rudys rub.

@catgamers2773 3 года назад

Texan here! I tweaked this recipe just a little, adding a few tablespoons of Stubbs Hatch marinade to the pre-rub prep with the liquid smoke to give it a little kick, but cooked just the same. omg, so good!

@stkbloc9717 2 года назад

How much liquid smoke did you use in the marinade

@catgamers2773 Год назад

@Stk bloc I didn't measure it, just poured it on. I would say about 3 regular to 1 hatch.

@grambottle033 3 года назад

A bit ironic, I only found this recipe now. I don't have a smoker and cooked my first-ever brisket less than a month ago. I think I had used one of your smoker videos as a template but I did what I could to convert the recipe to an oven recipe and reached the conclusion that I should have used higher temperatures, which you did! While my bend wasn't great, the brisket turned out pretty tasty overall! Now I'm excited to try it again with some adjustments from this video.

@oldwestcreative83 3 года назад

I used your technique about 6 months ago to make my first brisket. Turned out amazing. You’re a lifesaver. I’m doing my next one today so right back here to make sure I got all the steps down. Thanks again!

@SmokeTrailsBBQ 3 года назад

Good luck Jon! When are you going to get a smoker?

@herward1047 Год назад

My son and I tried this recipe specifically after watching so many videos. Followed it to the tee with a 16 lb brisket and it was so incredible. We ordered from a local barbecue place and two lbs of brisket was over $60 bucks, it was awesome, but wanted to recreate the flavor with our own at equal price for 8x the quantity and succeeded with your instructions. My husband was so happy and in love with it, so good we had to share with our in laws, but regretting it now, we are almost out.

@SmokeTrailsBBQ Год назад

Amazing!

@rickbalderas7153 3 года назад

I'm barely 10 minutes in, but did he forget to put liquid smoke on the presentation side?? :0

@EvilBonsai 2 года назад

Noticed that, too. Probably just lost in editing.

@angel3839 4 года назад

OmG you save my day . Your amazing ! Greatings from Switzerland 🤗🤩

@michaelscales1210 3 года назад

were you able to find the charcoal powder in Switzerland? I live here as well, near Montreux, not sure where they might sell food grade powder

@WanderCampesino 2 года назад

Brine for 1-2 hours in quick cure. 275 degrees for 4-6 hours or when the Brisket comes to 165-170 take out and wrap in butcher's paper (i used parchment paper) put in pan 325 F in oven internal temp 195-203F = done while it is in there make a Jous test for doneness by touching to see if it bends, check temp 195-203, and finally check to see if prodding it creates resistance.

@ChristophfromSchwiiz Год назад

2 hrs in brine (water, tenderizing salt) at room temperature Liquid smoke Rub - 1/3rd cup Black pepper, 1/3rd cup salt, 1 teaspoon charcoal powder Oven 275 F, rack brisket with a drip tray, middle of oven, 4-6hr until internal temp 165 F Wrap brisket in butchers paper, set oven to 325 F, internal temp 195 F (roughly 3.5 hrs)

@oldgamer49 2 года назад

I have been a professional chef for over twenty years, still learning new things. Great job. It was the charcol idea that made me smile. Smart.

@richardleslie339 2 года назад

I have been following this recipe/cook method for almost 18 months. As I cook brisket maybe once every 6 weeks, I have to review this video each time.. These briskets come out so juicy. One thing I have added, is after the liquid smoke to bind, I add yellow mustard smearing the brisket, then add the pepper/salt. Seems like the vinegar in the mustard breaks the meat down make it very tender.

@Ryan-yi6su 3 года назад

Another great video! What I just realized is I could cook the brisket on my cheap Brinkmann gourmet charcoal smoker until it's time to wrap then once wrapped with tallow I can leave it in the oven and do something else! Instead of tending the fire for several hours

@SmokeTrailsBBQ 3 года назад

For sure. Just get the bark set and then finish in the oven

@Pat19997 4 года назад

I am surprised the brisket is still that hot after resting 2 hours.

@AutumnPeck-zy8hs 5 месяцев назад

I’m so glad I found this video my boyfriend came home one night from work saying brisket sounds good because he had a brisket sandwich for lunch so I said challenge accepted! And now I’m almost 5 hours into cooking it. I put the rub on it last night wrapped it in plastic wrap let it sit in the fridge over night then took it out and let it sit for an hour before starting to cook it at 9am!

@JM-vj7we 4 месяца назад

🤩☺️🩷

@DimlyAwareHUmAn 3 года назад

Looks good! Funny side note, at 20:08 you mention the bark, and "crispiness". Lardy lardy, Google's closed captions say, "Chris Penis". I have a noisy bird here in my office and often end up using the captions while wearing gun range noise protectors. That parrot can SCREAM, (Moluaccan cockatoo). I had to take them off for to see what you said! Definitely not what Google thought.

@SmokeTrailsBBQ 3 года назад

LOL! that's funny. Hopefully that's not why everyone is coming to watch the video.

@AV-je5ic 3 года назад

Update: I made the brisket today for New Years dinner and followed what you did as much as possible and it turned out to be the most flavorful, juicy and tender brisket I have ever tasted. My local grocery store surprised me with an 18.5 lb packer brisket which I had to cut in half to able to fit in my toaster oven. After trimming I ended up baking a 7.5 lb cut of mostly the point. I did use Prague Powder for the brine which worked great. It took just under 4.5 hours to get to 165 degrees at which point I wrapped it with butcher paper and baked it until it got to 203 degrees, about 2.5 hours. Thank you for facilitating a great experience. That brisket looks amazing. Thank you for this video. Dang COVID has forced me to become a home chef so I will be attempting this and making my first brisket ever for New Years using a Breville Smart Oven Air. I couldn’t get a hold of Tender Quick so I will be using Prague Powder for the brine. Hopefully it works out.

@loganj338 4 года назад

OMG I love this guy’s style “the quintessential domain of the modern woman” “thought that was my wife few!” 😂

@Nana-Opa 3 года назад

OMG 😱 we made the brisket and it was delicious 😋. Resting ha. We keep snitching. It’ll be gone before it’s time to slice! I wish I could send a picture! Gorgeous, even without the charcoal!!

@amandaancira9484 4 года назад

GREAT TRAINING VIDEO I JUST MADE MY FIRST BRISKET EVER AND IT CAME OUT PERFECT THANK YOU SO MUCH FOR MAKING THE VIDEO I LEARNED ALOT FROM IT THANK YOU THANK YOU

@ron2823 4 года назад

He's Canadian. I can tell

@SmokeTrailsBBQ 4 года назад

Canadian? What are you talking aboot?

@christik9138 4 года назад

I heard it too! 😂

@justinnapolitano1382 3 года назад

Used this recipe yesterday on a 17 pounder and it was a smash hit!!! Highly recommend

@SmokeTrailsBBQ 3 года назад

Yessssss!

@tomderosa4882 Год назад

You sound like a Canadian. I don't trust no Canadians to cook my brisket. The only thing you guys can do is play hockey.

@FinnGerbang 2 года назад

Used a different recipe but followed the same cooking method. Best Brisket ever!

@princeherdle4872 3 года назад

Thank you for the recipe I’ll be getting everything I need to have my own brisket this weekend!

@Wellspring213 Год назад

Followed this recipe to a T for a Friendsgiving yesterday and became a hero amongst my friends. Sent some home with everyone. It’s tender juicy while still maintaining a bark on the outside that holds it all together and is delicious. nobody needed BBQ sauce. Love it. Can vouch 100% this is a great recipe thank you sir I will drop a follow

@danielfoisy2688 Год назад

Can sulfurized paper be used instead of butcher paper?

@SmokeTrailsBBQ Год назад

I don't know what that is

@danielfoisy2688 Год назад

@@SmokeTrailsBBQ It is also called parchment baking paper (Kirkland Culinary Parchment)

@rbanister100 3 месяца назад

I CAN NOT believe you did NOT take off your rings, before doing any of this. BAD PRACTICE, COOKING WHILE WEARING JEWELRY

@thomaswhitten2537 4 года назад

Wow! Never heard of charcoal powder. Interesting. Might have to try that.

@slos78 4 года назад

Finally somebody on the internet who knows what he is doing with brisket in the oven. Good job!

@MartinsBrew 3 года назад

He made corned beef.

@jaredpalmer1557 3 года назад

13:49 asmr moment brought to you by one beefy boi.

@bertiestclr 4 дня назад

Can someone answer this for me? Can I brine the brisket the night before for the 2 hours, dry it out, then finish cooking in the morning? I am cooking for a large group of people and trying to crunch some time! Thank yall from Texas!😊

@ByrdMan314 4 года назад

Did you put liquid smoke on top side before you added the rub?

@SmokeTrailsBBQ 4 года назад

Good catch Alfonso! I should have but forgot to! The liquid smoke should go on both sides before applying the rub

@dariocatra4053 2 года назад

I followed all steps, except for the dry rub which was different. The result is AMAZING! Thanks!!!

@josephbolognone6014 2 года назад

I live in a city house, no room for a smoker. This recipe worked perfect. Came out better than expected.

@FishGawd 2 года назад

After your kitchen joke. Did you purposely take that shot with your wife in the background folding laundry lol. Thanks for the video

@SmokeTrailsBBQ 2 года назад

No lol!

@wfodavid 3 года назад

My grandmother used to cook brisket this way. Matter of fact it was the only way I ever had it until I went to college and visited some places in Austin Texas.

@wfodavid 3 года назад

@@davehart7943 Dont need charcoal powder when you have pepper and a roasting pan but nice try.

@chetsjug 3 года назад

Go to the auto parts store or ebay/Amazon... Look for "BLACK NITRILE GLOVES,POWDER FREE,LATEX FREE 4MIL,". I use them for housework and some cooking. I paid $12/400 at a truck stop. Shop around for best price.

@michaelbrown5326 4 года назад

Man just finished a brisket following your steps she looks beautiful can't wait to cut into it thanks and keep making new videos

@SmokeTrailsBBQ 4 года назад

Thanks Mike, glad it turned out well. I'll keep the videos coming!

@scottdavidson7274 4 года назад

why would you not wait until you tasted it to post a comment smh

@DeaPeaJay 3 года назад

Lol. Good point Scott 😆

@sk8rat121791 3 года назад

Do not use waxed butchers paper! Go grab some regular brother

@SmokeTrailsBBQ 3 года назад

I learned from my error and got some unlined stuff recently! Good catch!

@dennarddancer1960 Год назад

Today, I tried your brisket baking technique ( minus the charcoal powder) and it turned out great! Instead of using the charcoal powder, I used liquid smoke and a BBQ rub, which I used VERY generously. So, thanks to you, now I can oven bake BBQ brisket...😉😁👍

@SleeplessInDallas 3 года назад

Smoke ring !! Amazing, like SpringCreek BBQ brisket

@dallaswood4117 4 года назад

I don't know about the charcoal powder if all it ads is color I think I'd skip it

@charonvanth5166 2 года назад

It’s used to color food often also people drink it and used it as teeth whitener

@mikejones-nd6ni 3 года назад

Damn, You did that. my grill broke and i wanted to cook some brisket so im definitely gonna give this a shot

@flier72 Год назад

Just did this brisket recipe. Came out awesome. Not gonna lie. It cooked I cooked it at odd times so I didn't exactly un wrap it after the 2 hours. But when I cut into it, it was beautiful 😢. The smoke ring was there and everything. My wife was nervous because of the seasoning I used, but I gave her a piece, and she loved it. Definitely a recipe I'd use again.

@pt2618 3 года назад

Great video! Looks delicious, and the bark is so impressive.

@AriesAreAmazing 4 месяца назад

Can I use wax paper if I don’t have butchers paper or what substitute would you recommend for butchers paper if you dont have it?

@wesleyholland5747 3 года назад

I never thought of using charcoal for an inside cooked brisket

@RobeeBarrera 3 года назад

Waking up early tomorrow to make this! Can’t wait to see how it turns out.

@SmokeTrailsBBQ 3 года назад

Nice!

@basbosaize 3 года назад

how it turns out

@RobeeBarrera 3 года назад

@@basbosaize turned out good for my first time! Flavor was nice but I feel I might have over cooked it a bit. I pulled it out at 199 internal temp.

@desviaciion 5 месяцев назад

thank so much for this video! anyone have any advice for how long i should put it in the oven if im just doing pieces of 300-400grams at a time? thank you!!

@speedbuggy7240 9 месяцев назад

What about using a regular kitchen oven with smoking chips/pellets in the bottom? I have an old one that I want try it with. The top part of the stove is no good, so I'm thinking of drilling a couple small holes in the top and use it as an electric smoker. The oven has a heating element in the top & bottom. If put a metal tray with chips/pellets directly onto the bottom element that would create the smoke and top element would do most of the cooking. 🤔

@ozman1966 Год назад

So the smoke we always thought caused the smoke ring is a myth, NO smoke in an oven and you have a nice smoke ring. My sister said I want you to cook some meat without smoking it this time because she does not like all the wood smoked meat, so this would be perfect, but I'm still going to cook it outside in my MB Gravity 560 w/ just charcoal and no wood, on a higher heat for a couple hours to get a good bark on it and then finish it in the oven on a very low heat for several hours, I've done it before in a pan with extremely tight tin foil over the brisket and around the pan so NO steam can escape and it was most tender and juicy brisket we ever had ( course salt & pepper rub).

@SmokeTrailsBBQ Год назад

Nice! You might get a natural smoke ring from the gravity fed

@myssdaisy2009 Год назад

I made a practice brisket last weekend and it turned out so delicious, it's true you wouldn't know it wasn't smoked. Today I'm making a 15 lb brisket for Easter and it's in the oven now, I'm excited for the end results and I can't wait to see what everyone thinks of oven smoked brisket. Thanks for this awesome recipe, I really appreciate it!

@PA_hunter Год назад

How did it go?

@myssdaisy2009 Год назад

@@PA_hunter everyone loved it! It turned out a little dryer than my practice brisket. I ended up pouring buttery beef broth on the brisket slices and it was delicious. I would do it again this way, but I just found an electric smoker that I will be using. Good luck if you decide to go this route!

@tangoleong 2 года назад

Hi! This is a Singaporean attempt at brisket! 😅. Is it possible to use alum foil instead of butcher paper for the wrapping? Thx in advance for your guidance.

@steveboone7390 27 дней назад

Hi Steve, any tips to how to adapt this cooking method to beef short ribs? Thanks.

@La_La_La3 2 года назад

This looks great! I am going to make this for thanksgiving. I also have a stovetop smoker and woodchips, you got any recipe recommendation on how to cook a brisket in it? I use it to do smoke bbq ribs often then finish it off in the oven.

@SmokeTrailsBBQ 2 года назад

Never used one! What's a stove top smoker?

@winniechilton3553 3 года назад

I always just cleaned the pan. Now I know I can make the juice of it. Thank you so much

@SmokeTrailsBBQ 3 года назад

Get some!

@jamesgabel7219 Год назад

I'm absolutely loving your videos. Thank you. I have a 15# choice brisket in the fridge. The C Powder and morton's cure are on their way. I'm using your method for a birthday party next weekend. Quick question. I will need to serve this around 3 PM. I don't want to wake up super early. If I make this the day before would you recommend holding it in an oven at low temp or placing it in the refrigerator and reheating? Or should I man up and wake up super early? If reheating, how long and at what temp? I assume in the butcher's paper that it cooked in? Thanks

@SmokeTrailsBBQ Год назад

If your oven can go down to 150 yes. Otherwise just reheat from the fridge

@garyhaley5008 2 года назад

Excellent video! I'm thawing a brisket now. Gonna cook it your way! Bon Appétit!

@traceyjackson7563 2 месяца назад

How did the drippings get on the bottom pan if it’s wrapped in butchers paper and sitting in a aluminum pan?

@melaniedebagheera7082 3 года назад

So, the charcoal can be found at any health food store under the name "activated charcoal". For those of you who are looking at that like a puppy listening to high pitched sounds, it is perfectly fine. Activated charcoal is used internally for many things. You get worse from eating a few charred hot dogs on the bbq. Lol. Also, it is not critical to the recipe, so use it or don't, he is just trying to accomplish the best copy of smoker done brisket for those of us poor souls who don't have the meat cooking holy gr(a)ill.

@SmokeTrailsBBQ 3 года назад

This!

@melaniedebagheera7082 3 года назад

Btw, best oven brisket I've ever made. Thanks for the fundamentals, its all about the temps!

@ronjaime3493 3 года назад

Dang that's better than some of the brisket I've seen cooked in the pit.

@ronjaime3493 3 года назад

I have a brisket in the oven rt now. I start mine in the pit for 4 hrs at 250 then wrap and finish in the oven at 250 till I hit 195 internal temp. Yours look way better than mine do lol I'm gonna try yours next time. Lol

@ruthdwiwiedyanti5185 2 года назад

I made it yesterday with 4 lbs brisket, only the flat. But the result turn out it was so dry. I use all the temp guide. Wondering what did I did wrong

@lifeontheranch1020 Год назад

Great video, getting ready to try this tomorrow. Did you set your oven for convection at 275 degrees? until meat reaches 165? Then 350 degrees until it reaches 200 ? Thanks Tom

@SmokeTrailsBBQ Год назад

No convection

@abudesai3762 4 года назад

Hey what setting was your oven on? Bake, broil or roast?

@twizack22 4 года назад

275 F

@isaachuerta1077 4 года назад

Bake

@oldgamer49 2 года назад

I made this with a couple personal changes. It workef great. Fantastic video and one hell of a oven brisket.

@KSlayZZ Год назад

Used this recipe for Thanksgiving last year. I was shocked at how well this turned out. Great bark, smoke ring and quite most.

@WI-FI_GOD 3 года назад

I’m 23 about to make my first brisket Pray for me Is the charcoal powder necessary? Because I don’t have any and can’t get any

@SmokeTrailsBBQ 3 года назад

Good luck! Not really it just makes the bark look better

@charonvanth5166 2 года назад

How did Ut turn out?

@WI-FI_GOD 2 года назад

@@charonvanth5166 My grandmother hated it because (her words not mine) it’s white people food (she piss me off sometimes 😒) Everyone else’s in the house loved it

@amberdecamp8581 Год назад

Wait after a few hours u took the pan off. Do u ahve to do that or can u keep the brisket in the pan the whole time???

@mattsrodrig Год назад

Hi Steve. Great video! I’m planning to try this tomorrow but unfortunately I don’t have access to butcher paper. Was wondering if it’s possible to do the second cook unwrapped or maybe in a foil boat? If so, would I have to modify the cook time in some way? Thanks!

@SmokeTrailsBBQ Год назад

Yes you can wrap it on foil

@scottthehazy-haymaker3705 Год назад

I followed your recipe with the exception of temperature. I started at 250 and it reached 165 in about 6 hours. I then raised it to 300 and it came to 200 F in only 2 more hours. I haven't opened the package yet but I'm worried about it being overdone. Any reason this would happen? Its a 12lb brisket.

@SmokeTrailsBBQ Год назад

It cooks faster when you wrap it. Maybe it's not overcooked though? Go till it's probe tender. Let me know

@scottthehazy-haymaker3705 Год назад

@@SmokeTrailsBBQ it came out juicy with the exception of the thinner places and on some of the thicker bark areas. I think I'll keep it at low temp next time. Otherwise, great recipe

@SteveNashs13thfan 3 года назад

Just wanted to say thanks so much for this video! I cooked a brisket in my oven yesterday (skipping the brine part) and it came out amazing - watched your video through probably 6 or 7 times through. Subscribed - thanks again!

@SmokeTrailsBBQ 3 года назад

Thats awesome kurtis! Glad it turned out

@robdawg1017 2 года назад

My gawd that looks sooo good for being cooked in the oven!

@davidreevees3912 Год назад

I love your videos, thanks so much for the great instructions and tips! I tried this with a much smaller brisket and reduced the cooking times accordingly. Everything worked great, except much of the bark, which was looking great before going in the butchers paper, melted away with the juices whilst within it getting up to 196F. And tips or advice on what I did wrong? Thanks again!!!!!!

@SmokeTrailsBBQ Год назад

Just needs more time before wrapping to set the bark

@Krieghandt 2 года назад

My oven does smoke and fire quite readily. I'm sure it's not manufacturer approved, but whose telling.

@SmokeTrailsBBQ 2 года назад

Is it a wood oven?

@Krieghandt 2 года назад

@@SmokeTrailsBBQ sadly, it's electric, luckily, it's self cleaning.

@jon0111387 3 года назад

Can I use parchment paper instead of butcher paper? My thinking that the silicone on the parchment paper will prevent the paper from absorbing some of the juices. But, I'm not sure if the silicone will affect the cooking time.

@SmokeTrailsBBQ 3 года назад

People have tried it and said it worked but I never have.

@green_alien2241 3 года назад

Amazing how well this came out, ofc nothing beats true smoke but man, this cook was impressive. I found in the electric oven I had to cook a little longer

@SmokeTrailsBBQ 3 года назад

Yea it was surprising!

@juliokc 3 года назад

How much longer per pound? I'll be trying this in an electric roaster oven. Thanks in advance

@green_alien2241 3 года назад

@@juliokc set the temp 20degrees higher, I cooked 1.5 hours longer...but it was tender and juicy as ever

@omahacheeks764 3 года назад

cuz if it's not cooked outside with the bones of your enemies....hahaha! Too funny!

@evanlieber4839 3 года назад

I’m thinking about making this recipe, but I have a much smaller brisket, about 3.5 pounds. What should I change from this recipe?

@carlastewart7519 3 года назад

I'm so bummed I'm going to have to make this another time cause tender quick only available online. I'm making my hubby wubby a brisket for his birthday in the next 2 days 🎂 I'm so sad 😞 😔

@SmokeTrailsBBQ 3 года назад

Maybe call a few grocery stores or local hunting/sausage making supply stores. Worst case you can just make the brisket without the "smoke ring"

@barnold62 5 месяцев назад

It's like using Claud's brisket marinade.

@kw4jm699 2 года назад

Do you do the poke test on the flat too? Should the flat poke like butter too? Thx!

@SmokeTrailsBBQ 2 года назад

It should be pretty tender but a bit more tug than the point. It's never going to be as tender as the point.

@ginap189 3 года назад

This recipe nailed it. I tried it and everyone loved it. I just need to get better at preparing the brisket. Even after trimming, I left too much fat. But the flavor was awesome!

@abdulmajidzubailah9576 2 года назад

I'm gonna try using this method soon as i have only tried cooking brisket in a slow cooker , problem is there isn't enough space to fit a proper cut in a slow cooker . just a question though, which heat option do you pick in the oven ? top and bottom? fans on or off ? . thanks a lot

@SmokeTrailsBBQ 2 года назад

Just bake. No convection

@jhoanajonson1093 Год назад

Can i use aluminum foil instead of butcher paper?

@andrewkalydy6108 2 года назад

One thing I’ve always wondered is, why don’t I ever see anyone using liquid smoke for oven bbq cheats?? Is there something I’m missing??

@andrewkalydy6108 2 года назад

Lol. I should have finished watching the video…

@kolddk 3 года назад

This... will take place in Denmark shortly!!!

@DanFuzz2009 2 месяца назад

Great recipe, can the brisket be freeked after cooking

@coachmckee1347 Год назад

Have you ever tried the foil boat method in the oven instead of the butcher paper in the pan?

@SmokeTrailsBBQ Год назад

Nope!

@jrmitchell12 Год назад

Thanks for this video! I had never made brisket before and I followed this almost exactly for our Thanksgiving meal. I didn't trust the amount of tender quick you put in your water so I doubled it, but I think my pink ring was a little thick, so your amount is probably better for a more natural looking smoke ring. After cranking up the temp with the butcher paper, I went all the way to 205 degrees and then placed it in a cooler for 2 hours before cutting and serving. I think I might add a little garlic powder to the rub next time as well. It was tender and juicy. Again, I appreciate your great instructions!