Indoor Smoked Brisket

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Behold: the best dang barbecue brisket recipe you're liable to try on either side of the Mason-Dixon. No smoker necessary-you can make it in the climate-controlled comforts of your own kitchen. Get the recipe at chfstps.co/1SoMZxz
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Опубликовано:

16 июл 2024

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Комментарии : 527

@599chaos 9 лет назад

Made this brisket tonight. Here are my afterthoughts: - I only made 1/2 the rub and it was WAY more than I needed. However, I only used a flat cut brisket whereas they mad a whole one. 1/4 would be ample for a flat cut brisket. - I wish I'd chosen a better molasses. The flavor was present but muted. Next time, I'm going to use blackstrap molasses. - The rub is VERY peppery. I like spicy but I will be less liberal with the rub and more generous with the glaze next time. - This was a fantastic brisket. It was juicy and tender as promised. I will definitely make it again with a few personal adjustments. Thanks for the recipe/technique.

@leot9534 2 года назад

Thanks, I'll try with these adjustments.

@primedirective00 Год назад

I've had every regional style BBQ at some point over many many road trips, and consistently central Texas style BBQ is the best in this country. They only use salt and a lot of black pepper.

@MassEffectFan113 Год назад

it's been 7 years, you still got some of that brisket?

@Wheres-my-toes-bro Год назад

After refining it for the last 7 years how is your recipe now.

@DJponkthispartay 9 лет назад

I actually enjoy the videos with you guys talking more so than the ones with just the instructions and background tracks. Keep 'em coming!

@jaydeveas2930 2 года назад

You guys deserve medals! I have been researching 100’s of recipes. You blew my mind!

@mellotronn 7 лет назад

I've been cooking brisket in the oven a long time. I cook it covered about 8 hrs on 200F, then I put it on an outdoor grill using mesquite for however long I think it needs depending on the temp of the grill. I get really tender brisket and the great taste of mesquite without slaving over a grill for many hours.

@andremares 8 лет назад

I have made many a good brisket in the smoker. They never came out this good. I was cooking for just my wife and I so only made the flat first time out. Wow is it tasty. Was really worried when I saw the liquid in the bag at end of smoke. But brisket would have been fine then to eat. I still added the rub to make some bark. Just did not use all the rub at once. The drippings in the bag made some great au jus! Great recipe!

@MokaBeesCoffee 9 лет назад

Loved the outtakes at the end.

@MarielaRamos 9 лет назад

Hey guys I'm an old fan of yours and I was wondering if you could do a video showing how you clean your dishes, the way you do it, the tricks, products, etc. I would like to see a "behind the scenes" too of how you record, where you install cameras, recomendations, gear. I really like the way you can capture cooking in the artistic way, everything looks so good. Ps: Today I tried out the chocolate chip cookies, BEST COOKIES I've ever tried, except that I think I overcooked them... Twice (I'll get better) (sorry if I messed up with my english)

@ryantaylor6530 5 лет назад

I tried this for a dinner party the other night and it was amazing. I did not bother with the initial brine as my brisket came pre-marinated but other than that followed your recipe and it was amazing, as close as you could possibly get to proper low and slow smoking.

@FuriousCheddar 2 года назад

The comment I was looking for since I had a premarinated one in the freezer lol

@michael98277 7 лет назад

I did it. An Inkbird temperature controller and a cheap crock pot was all it took. I skipped the liquid smoke and smoked salts in favor of 2 hours of real hickory smoking (first time doing it) after a 38 hour, 156 degree bath. The result was pretty awesome, but next time I'm going large cooler, immersion heater, and giant hunk of brisket- for 72 hours.

@thedr00 9 лет назад

This just reminded me of Franklin and Bash for some reason. Great recipe guys!

@AlexanderMirvis 9 лет назад

Oh my God that looks beautiful. i'm salivating here waiting for my lunch break lol

@MrJbalza 8 лет назад

Excelent procedure and explanation......CONGRATULATIONS...................

@dindinmooshi1356 9 лет назад

this is so good and super easy

@isketchout 9 лет назад

I have been waiting for you guys to do brisket!! thank you, i will be trying this soon

@foshastajones 9 лет назад

When I first started watching these videos I would watch them to hate on them for the guys always sous viding everything. Now, the more of these videos I watch, I find myself inching ever closer to buying a sous vide thing a ma bob.

@jamesren4665 9 лет назад

foshastajones It's really a great tool and technique to add to your arsenal of skills and tools!

@bmartin2949 9 лет назад

foshastajones They are great tools to have. Unfortunately, they are still a little on the pricey side of things. If you're handy with tools and such, there are plans on the internet that will show you how to build your own for significantly less money. I build mine about 3 years ago, still working like a champ. They are invaluable tools.

@MrAndreGodoi 9 лет назад

foshastajones I know the feeling...

@GaviLazan 9 лет назад

foshastajones grumble grumble why do they make all this food sous vide? grumble stupid water baths grumble... oh hey, that looks pretty delicious!

@pbindulgence 9 лет назад

foshastajones I've been wanting to buy one recently, but a chef I know told me not to get the at home ones like Sur La Table has because they don't circulate that well. So I'm holding out to drop the coin on a real one.

@Giatros89 9 лет назад

This looks amazing. Any way to do it without a sous vide set up?

@chuock 8 лет назад

I'm impressed! I just mastered (Self proclaimed) smoking Brisket on my huge smoker I built and now I find this? This looks unbelievable awesome, I got to try this.

@devil5954992 3 года назад

Did u try it?

@rondagoodlet5588 8 лет назад

Your Brisket recipe looks amazing! Thanks for sharing your time and recipe!

@chefsteps 8 лет назад

+Ronda Goodlet Thanks for dropping by and checking it out Ronda! All the best from Seattle.

@rondagoodlet5588 8 лет назад

Had to leave my beautiful coastal Mountain home in Upper Oregon, in order to be near to my first grandchild in the Midwest, Indiana. I miss the Pacific Northwest more than I can say! Loved your Recipe and am envious of your Seattle Home place LOL

@joopsmiranda9219 8 лет назад

that glasses guy looks like the kid from meet the robinsons

@lisam2332 4 года назад

Wow guys. Looks amazing! I’ve decided too make brisket for Christmas and this is absolutely what I’d love to do, but I don’t have all of the equipment. So, sad.

@evonkong.611 9 лет назад

Liked the video especially for the, "let's make a juicy one." Truly iconic.

@gabby80 7 лет назад

Tryed it but changed a few things. I did nit have the containers or bag. But it Cameout so delicious abd juicy. It was a hit at the party! Thanks

@gctbob 7 лет назад

love the sous vide addition

@ahmedgaafar5369 8 лет назад

hey guys ...thanx a lot for this awesome video, i tried to replicate it with a smaller brisket, however mine turned out to be more like a well done than a medium...but still it was quite delicious. may be i'll try to sous vide it next time @140F instead of 150F. thanx again.

@mundospunky 8 лет назад

This looks amazing, I'm so looking forward to try it, the only thing is that I never saw liquid smoke...Amazon!

@poloshmolo 7 лет назад

Great video! I'll try it soon. Question, what is the internal temp after its been in the oven? I hear that traditional briskets go to 203 degrees. How does the collagen break down at 155? Is the length of time enough to do it? Thanks!

@MosesJrLin 3 года назад

It is the length of time.

@Goodwithwood69 8 лет назад

There's an interesting "how it's made" on RU-vid some where on making charcoal, one of the by products is liquid smoke!

@Amerox725 9 лет назад

They're both so nerdy i love them

@WAGNLOADDOGWASTEBAGS 2 года назад

absolutely the best brisket ever!!!!!! Next time i make it (and it will be soon) I will slowly add the soy sauce into the glaze so i can adjust the saltiness. THANK YOU, THANK YOU!!!!!!!!!!!!!!!!!!!

@TheCocoYouKnow 9 лет назад

Loving these presentator style videos you guys are doing recently, feels much more personal, keep it going!

@jeffward1106 8 лет назад

Awesome technique. Even the freestyle rap at the end... lol

@fuzzydany 9 лет назад

looks amazing but i dunno how to sous vide without the fancy thingy you put it in.

@albertlopez85 6 лет назад

Looks good. I would definitely like to try this method. Sometimes you just don't wanna be tending a firebox for 14 hours lol. And yes this is coming from a Texan that barbecues a lot. Would it take the place of my smoking method probably not. But definitely interested in trying.

@fmauricea 9 лет назад

You guys got Meathead on here! YES. I love this channel even more

@atomicpunk523 7 лет назад

Would a pressure cooker work just as well to replace the water bath sous vide method for smaller briskets?

@JamesMilliganJr 9 лет назад

Excellent!

@p1nkUn1c0rn 9 лет назад

Would love to see a foraging + recipe video - I think it'd be interesting! Suggestion aside, great video.

@mikehawk2148 7 лет назад

Can you do a flash it in the oven on a really high heat at the end or does it have to go low and slow?

@GeorgeLockwood 8 лет назад

+ChefSteps what gauge needle do you use for injecting the brine. is it an IV needle or dispensing

@2Much2lose 5 лет назад

“The tip is so thick”. I have a feeling he uses that line often and in strange situations.

@danbogard 9 лет назад

Great video as always chaps

@derekerhart8184 4 года назад

"Let's make a juicy one." SLAP! You guys crack me tf up.

@mark-angelofamularcano237 7 лет назад

I guess this is practical indoors, and also during a cold weather. But nothing beats spending the whole day smoking meats on the smoker outside. Nice!

@johnscopelitis3284 5 лет назад

PERFECT !!!

@fancypantsdance 9 лет назад

ChefSteps nice video, where do you buy your chefcoats?

@JACKSONVILLE1200 7 лет назад

How big is the sous vide container you guys are using in this video? It looks huge like say 45ltr?? Plus what sous vide calculator are you using in this thanks?

@MrMooshroom 9 лет назад

Awesome

@utibraim2597 9 лет назад

everytime i go out adn get drunk, i come home and you have uploaded a new video, love itn

@cooperpontelandolfo601 6 лет назад

If I’m just Making this for my family and I don’t need a huge brisket Can I use this same recipe with the same Cooke time but just a small brisket?

@MC-gj8fg 6 лет назад

Does a brisket of a smaller size need to be sous vide for less time? Mine is just under 8 lbs. I know a sues vide is forgiving but I think my brisket is half the weight of the one in the video so I didn't know if I should go less than 24 hours.

@danielholmberg1875 5 лет назад

1:42 why does the brisket look so dry in this shot?

@genzyzz8849 3 года назад

Because it is

@valenj.9307 3 года назад

Its dry af, did you see ANY juice on that cutting board when they were eating it?

@kane6529 3 года назад

The one at 3:34 was gushy gushy ?

@genzyzz8849 3 года назад

@@kane6529 check guga foods and then you can see the real deal

@dalahast06 3 года назад

Temperature and time should be set by the weight and density. They had it in to low temperature for to long. Easiest way to get around this is to use a meat temperature measurement. If you have a modern oven you can set the oven to operate on inner meat temperature rather than oven temperature. Inner temp should be 195F \ 90C. Regardless if they messed up the last step, they did manage to help allot of people to BBQ despite all the smoke&fire regulations.

@marcoalcantara2663 9 лет назад

espectacular

@CRazyMOzo 9 лет назад

love you guys love all u r videos... keep it i hope to make beef beacon

@JJCateringChannel 9 лет назад

I have smoke powder what ratio would you suggest using?

@ignatiusl.7478 4 года назад

Meathead sold me! I'm a BBQ enthusiast. I have to cook a brisket in three days. I will try this method and report back.

@BbqspitrotisseriesAu 6 лет назад

Awesome Video!

@littlebearschannel 7 лет назад

What if I am only making 1kg brisket? How long do I sous vide for with my Joule? Do I still brine for 5-7 days? Thanks!

@marciocattini12 9 лет назад

Jesus you guys are amazing, I'm speachless. Unfortunately many of the ingredients you guys use are not commonly found here in Brazil, but I might try soaking the garlic/onion rub used for the ribs recipe in water instead of liquid smoke, who knows? It might just work :P Keep up the good work guys!

@Mjansen77 5 лет назад

From an avid bbqer I will prefer my way of doing things but I won't hate on you guys at all. It's all about eating good food and it looks like everyone enjoys it. Cheers!

@Arose2011 2 года назад

What is the suggested cooking times for the sous vide and over per lbs? I want to cook it again first one came out dry, but I'm cooking for two so 13 lbs would go to waste.

@Criminal.Lawyer 3 года назад

Can this be done by omitting/replacing the sous code step

@MosesJrLin 3 года назад

The entire point of this... Is the another way of cooking it... It produces consistent results which anyone can do. No problem with the conventional way but you have to babysit it... Constantly attending to the flames

@ktktktktktktkt 9 лет назад

Wow just looking at you guys putting that fork through the brisket made my mouth water. Too much effort for me tho lol. I'll just stick to watching you guys do it :)

@philipmontera3092 4 года назад

Which liquid smoke do you prefer? Hickory, mesquite pecan? Great video, thanks

@kenweller2032 6 лет назад

More and longer with the Prague powder, plus some tweaks to the brine and you'd have some awesome pastrami!!

@learntobbq 6 лет назад

I assume if you have a smoker then you would eliminate the liquid smoke and oven and then put it on the smoker for at 250F for 3 hours. I have my Sous Vide cooker being delivered today and will run over to Sam's to get a brisket and see if I can duplicate your success using the smoker to finish the brisket. Will try and have the video up in a week.

@takaditakadang 8 лет назад

I saw in another video on your facebook page that you guys add vegetable ash to your bark to give it an element of smokiness, is there a video on there that shows you applying that technique?

@Billy_B 6 лет назад

Hey honey I’m starving when’s dinner? “About 8 days from now”

@gregg48 5 лет назад

Even "real" brisket on a smoker is gonna take 10 hours...so it's not getting "whipped up" regardless

@LOLLYPOPPE 4 года назад

Greg G yeah you start in the morning so what

@gman9035 3 года назад

You might wanna get a snack

@DoctorMcHerp 9 лет назад

I can see all the so-called BBQ enthusiasts now. They're readying their pitchforks.

@pertaterful 9 лет назад

Franzapanz If the AmazingRibs guys like it, then the BBQ enthusiasts should be satisfied. They know all things BBQ.

@tdylan 9 лет назад

Franzapanz Readying their pitchforks...to dig into some indoor brisket

@DoctorMcHerp 9 лет назад

Sierra Silver Yeah but keyboard-chefs and keyboard-foodies know more than actual professionals. You can never count these people out!

@day-me-inmoodley3283 6 лет назад

Znapaznarf Once saw a youtube comment section in which they criticized a 3 star michelin chef . . . Many of them

@Sabumnim666 4 года назад

Each to their own I guess I think you would prefer an essence whisky to traditional whisky. As for their rub I would stick with the Texas Rub it is the simplest and easiest and the taste is spot on.

@ardhyh5576 2 года назад

If i brining half of the weight of the brisket, will brining time need to be considered as well? Thanks

@katzsteel 4 года назад

I challenge you to do an instant pot cook of ribs or brisket the same way and have the product done in an hour or so! I’ve tried ribs and they were decent but need to perfect them. I’ve been doing real BBQ for a long time but the speed is enticing.

@DUMPOFTHEWEEK 9 лет назад

If I were to use a 2 pound brisket, how would I adjust the cook time?

@ebinkley1 7 лет назад

Looks awesome...please tell me more about the water cooking method....was it Sies Vie (?...spelling)

@MS-bc4dy 8 лет назад

It's pretty difficult to find brisket with the point on around here. Is this worth trying on the other piece or is it all about the point?

@LaCroixCreative Год назад

Can you use these same techniques to make smoked pork butt for pulled pork?

@fordhouse8b 9 лет назад

Would freezing it after the sou vide step, and finishing it in the oven at a later date work? I'm thinking specifically of having less sous vide equipment than oven capacity for banquet set-ups.

@MeatheadGoldwyn 9 лет назад

fordhouse8b It might!

@kcheong00 8 лет назад

I have a question, my brisket isn't that thick maybe 2 inches, do i still cook it for 24 hours? Also, is it fan forced oven?

@Sun_travel83 9 лет назад

U the best guys. Chef Steps rules

@kylepomalley 9 лет назад

Mad props to ChefSteps for always using the metric system (despite being filmed in America) - It is honnestly my second favorite part of these videos (the food is #1, obviously). Fellow 'merican

@emulsion_ 9 лет назад

that meat slap 4:10 made me climax.

@fitrianhidayat 6 лет назад

Tucker Morrent they're beating their meat together! *i'm gonna show myself out.

@jaytorr6701 5 лет назад

I used their glaze, no brining, did a salt and pepper rub Franklin style and put in 250f oven for 8 hours in tinfoil. It's the best thing I ate in my life.

@devil5954992 3 года назад

Why did you cocked it that long and how long u rest it after?

@devil5954992 3 года назад

U did not sous vide it?

@MandalorianFanboy 7 лет назад

Greetings! I want to try this for a Thanksgiving Brisket but I need to buy the equipment. What size sous vide container do I need to fit a whole packer brisket?

@elifenn476 6 лет назад

Tron I have a 4.75 gallon container and it fits well

@mjcg90 8 лет назад

If I plan on finishing a sous vide cooked brisket on a smoker and therefore don't use liquid smoke are there any other changes I should make to your procedure? I want to try the sous vide process because it would sure be easier than having to maintain a fire for 16 hours.

@mjcg90 8 лет назад

Also what was the internal temp of the brisket when y'all pulled it out of the oven?

@crisstiannearevalo2693 9 лет назад

Yey!

@izziam 4 года назад

if I don't have liquid salt will this still work?

@henrytran38 6 лет назад

What are those bags called you cooked the brisket in, PLEASE I cant find any that is considered safe

@deadlyassassin4742 5 лет назад

This is chemistry lmao

@improvisewitme 3 года назад

Can this technique be applied to a Tri-Tip cut of beef?

@scottpastry 7 лет назад

I have just ended my 7 day brine period. I have not yet bought a sous vide, so instead i am glazing and wrapping the brisket in foil lined with baking paper, and baking in the oven at 100c for around 8 hours. Hopefully this best mimics the sous vide method!!

@incic3489 7 лет назад

so... how did it go?

@scottpastry 7 лет назад

AliceLuna :3 It was good for a non sous vide product. I ended up cooking it at 90c for 8 hours wrapped in foil (although it was a relatively small 1/2 piece which should be taken into account). I allowed it to cool somewhat before the next steps because i had, as one might expect, a higher internal temp from covered baking, than one would be able to achieve with the sous vide method. I didnt want to kill it with the higher second bake!! Then I added a second glaze and the rub, roasted it uncovered at 150 for 1.5 hours. Wife said it was the best flavoured brisket she had tasted. I was concerned with how much liquid smoke is used throughout the recipe, but it really permeated the whole piece of meat without ever being overpowering.

@mesmer1218 7 лет назад

If I skip the nitrates, will that effect it much?

@madpuss427 8 лет назад

Y'all must be going to the wrong region for brisket. Come to Austin Tx and you won't regret it

@meroguasa 8 лет назад

I was about to post a similar reply.. They need a tour to the mighty Franklin BBQ to name the most famous.

@mark-angelofamularcano237 7 лет назад

Well, they live in Seattle. Not exactly the BBQ region of America.

@nick755 7 лет назад

But also, they've worked all over the world in many of the world's most renowned restaurants... and Meathead Goldwyn is one of the foremost authorities on smoked and barbequed meats..............I think there's a fair chance they've visited austin at least once in their lives and had their meats

@iisleila7354 7 лет назад

Black's in Lockhart or City Market in Luling, TX 😋

@nyquilnu2221 7 лет назад

I wouldn't exactly trust Meathead on videos where he's promoting something. There's one video where he completely undercooks a brisket and pretends it's the best thing ever while trying to sell a cooker. He is pretty much a shill at this point. If you think this sous-vide brisket can rival Central Texas style done correctly, you probably haven't had it.

@lloydjarm 6 лет назад

The shortness of the hipster section/attitude in this video is very much appreciated.

@Jeffdachefz 8 лет назад

This is the answer I've been looking for. I hate setting up the grill for every goddamn time i want meat. Sure i appreciate old style traditions but this scientific style cooking just clicks with me right away.

@Stewdo 9 лет назад

Wicked video, but.... Needs more Riley :P

@DavidFSloneEsq 7 лет назад

So... if the pink smoke ring is simply a visually aesthetic matter... can you create smoke rings in other colors, or even patterns? For today (for example), might I be able to create brisket with a rainbow smoke ring, peppered with four leaf clovers and pots of gold?

@Pongoboy64 6 лет назад

I cannot find smoke salt. Any acceptable alternative?

@EatOffTop 5 лет назад

Wow

@ssent1 9 лет назад

3:54 "This is absolutely one of the most extraordinary briskets that I've ever tasted!" +Meathead Goldwyn

@dacs67 7 лет назад

I'm wondering? Can you smoke then Sous vide? Then finish up to the optimal temp for brisket at 200 in a smoker again? Might be over kill but just wondering? Thanks

@gmanz5 7 лет назад

possibly since sous vide methods usually cook inside out

@jfdd43 8 лет назад

I have a smoker. I wonder if I can do this at home, but leave out the liquid smoke, and just hit smoke it opposes to putting it in the oven.

@ernestcervantes696 7 лет назад

Question: How would this recipe be effected if I finished it off on the grill instead of the oven? Serious question! I've got my brisket in the brine right now for Easter Sunday! I want to make sure I wow my family. Thanks in advance for the advice.