I made this over the weekend, it turned out absolutely fantastic!!!!! my friends and neighbors were actually asking if I will be making another soon. This recipe is the gold standard for me. Thank you!
Season the brisket exactly the same, seal it in a skillet with butter then put in the slow cooker over night with bbq sauce onions garlic and honey. Magnificent!
Lovely video. Trying this today. PS Aaron Franklin sez 203 degrees is the ideal internal temp for finished brisket. It's what we like best. Thanks so much!!
I just did your prep work and she's plastic wrapped in the fridge now for cooking tomorrow. I bought a new meat probe w/Bluetooth to ensure I get to 195degrees. Super excited!
@@cambeaukitchen I don't know what I did wrong but it came out really tough and not tender at all. I'm sure it wasn't your recipe but I pulled it out the oven when it hit 195. I even verified the temp with an analog stick-in thermometer and it was correct.
@@Rock65xah man that sucks. I think you have to look at this as a learning experience. How many hours did you cook it for? It has to cook for 10-12 hours minimum. Also sometimes oven temps can be inaccurate (I know mine is off by 25 degrees) so that can add a layer of difficulty too. A fantastic plan B for the meat is to chop it up and turn it into a delicious chili. Beans, chili powder, canned tomato and paste, garlic, spices- slowly simmer for an hour or two until thick and tender.
@@cambeaukitchen Oh I'm still eating it LOL Beef if too expensive to throw away. I had the oven set for 250F degrees. Brisket was 3.5lbs. I had a meat probe in the whole time and it only cooked for 3.5 hours when it hit 195 degrees. Maybe I needed to put it at 200?
@@Rock65x Ok now we're getting somewhere. Did you insert the probe into the thickest part of the point? I apologize if I didn't state this clearly in the video but a whole brisket is going to take a good 10-12 or even 14 hours at 250F until it's tender. Was your brisket roughly the same size as mine? If the internal temp of the thickest part of the whole brisket (approx. 10-15lb piece of meat) reached 195 at 250F in 3.5 hours then I suspect either your probe or oven temps are way off. As I've made this cook dozens of times and never seen such a thing. What do you think went wrong?
been looking for a really good oven baked brisket recipe, used my dry rib rub that has paprika, chili's, ground mustard and brown sugar in it, low and slow for that 12 hours on 210...practically melted. Thanks so much!
My first time doing this since watching this video, turned so good . So so vwry good. It was spot on. Very delicious! I did it a 2nd time and over cooked it. But it was still pretty tender w/a hard outer layer. Now doing a 3rd time right now.... Butchered a beef during g Christamas, so I have plenty of meat....
@@cambeaukitchen 3rd time came out just wonderful! As soon as it hit 195, I pulled it and let it sit several hrs.... I have ruin a lot of brisket and rib meats. The 195 degree temp, for me is a complete game changer. Not I just need to get my Ah Jus down.... Thanks aguan. Yeah, wife thanks you as well as our neighbors.... hahaha.
Correct, it is absolutely up to you at the end of the day, assuming you are just cooking at home and not a restaurant. If you like or dislike a technique or ingredient, change it to your liking.
Have you tried this without wrapping the meat before you put in fridge? Typically you want to leave it unwrapped while it sits in fridge. It draws moisture out and helps create that crust you crave in a brisket.
You mention a great point. I have only done that with pork butt. But I have definitely heard that the dry brine is superlative to many seasoning methods. For some reason, call me old school, I'm just so attached to a wet brine. Probably just me turning into an old codger
Good question. No there is not. 225-250F should almost always yield juicy and flavorful results. Provided you keep it moist by spritzing roughly every hour, wrapping when it gets too dark, and cooking until its nice and soft and tender (usually around 195F internal temp but this is just a rough guideline, sometimes just feeling it will give you a better idea). I hope this helps, thanks for watching.
Did you try using liquid smoke seasoning to make the brisket? I noticed some people cook brisket with beer. Is that for flavor or to tenderize the beef?
I have tried it before, and I'm cool with liquid smoke. The beer would probably be to keep it juicy while it cooks and to add flavor. That would work well too. Thanks for watching
I’m new to cooking meat like this. But if you let it rest that long won’t it be cold? What do I do if I want to eat it hot? And can I use anything else besides butcher paper. I never even heard of that before.
Great questions. My answers; as long as you keep your cooked brisket somewhere moderately warm like 70 degrees F or warmer, if you wrap it in foil it will stay hot inside literally for hours. You will be surprised. I once placed a cooked brisket in my room temp oven, wrapped in butchers paper and cut into it 4 hours later and it was steaming hot and juicy in the center. So I would suggest at the vary least rest it for an hour, and I would always cover it with foil or parchment paper to keep the outside warm. The answer to your second question is absolutely. You can just use plain old foil or parchment paper. Foil will speed up the cooking as it conducts more heat than parchment or butcher paper. But all will work well. At the end of the day all these decisions are completely up to you. My recipes and videos are just guides and I encourage everyone to improvise and change things as they see fit. Have fun with it. Thanks for watching and thanks for the comment.
I love your recipe but I just had a few questions and I would really appreciate if you’d answer them 1) I’ve seen a few recipes where they wrap the entire tray with foil and then bake it. Do you know the difference between covering and leaving it uncovered in the oven and what difference does it make? 2) my brisket only weighs 2 pounds so would 1 and a half hour at 275 be enough or should I cook it a lower temp? Thank you so much I’m going to try this recipe out tomorrow!
Thank's for your interest. I would say wrapped in foil would keep it juicier and would prevent coloring. Non-foil would give you color but a little bit dryer final product. If you had a 2lb brisket, I would say season it up really well and cook it at 250 for a couple hours then wrap it until it's tender. It will still take 4 or 5 hours to become tender at 250
Thank you. Once it hits the proper temperature and also keep in mind, it needs to be tender, jiggly, and soft to the touch, take it out of the oven and let it rest somewhere warm. This will take around 8-10 hours for a large brisket. You cannot rush this, even if you can get the proper internal temp in 3 hours that doesn't mean the meat will be tender;It takes time for larger pieces of meat to become tender. If you let perfectly cooked meat rest in a hot oven right after being turned off, it will most probably overcook. I find a large empty igloo or other brand of cooler works perfectly. Let it rest for as long as you have time for.
@@cambeaukitchen Thank you, I erred on the side of caution and took it out at about 8 hours, and put it in a cooler for about 3 hours. It wasn't bad for a first go, next time I'll cook it at 110c and leave it in there a little longer, your tips are greatly appreciated ;)
Yes absolutely. Apple juice or Apple Cider Vinegar mixed with water would be great, beer great. I haven't tried liquid smoke but Im' sure that would be great. I like the way you think
@@cambeaukitchen sweet thanks, I’m thinking about putting beer and liquid smoke in the bottom let the pan catch the drippings then using it as an sauce
@@tjwilliams9571 yes that would work. Note that I cook the brisket on an elevated rack to allow air flow underneath the meat the same way a smoker would. If you are cooking it in beer and drippings it'll be more of a braise, which is delicious too, just different. It may also pay to give it a hefty trim of excess fat to ensure a less fatty final sauce. Either way I'm sure it'll be delicious. Feel free to leave a comment and let me know how it turns out
What did the brisket weigh in that video? I only have a Walmart to shop at, and the largest brisket they sell is around 5lb. At 45 minutes per pound it should take a 5 pounder less than 4 hours to cook. That doesn't sound all that slow for a brisket. But is that right?
I believe my brisket was about 12 pounds. I think it depends on what part of the brisket they are selling. The point or the flat. You might actually be able to get a 5lb piece of brisket tender in 4 or 5 hours
@cambeaukitchen It says "beef brisket flat." Unfortunately, it has 27 1-star reviews out of 42. The consensus being that it's too tough. There's also a whole brisket available now that must have been out of stock when I first looked. It’s much too big for two people, though. It has 85 1-star reviews out of 182, with most reviewers agreeing that the brisket is 50% fat. My only other option is a small affiliate store owned by Kroger. The only description is the it's Angus. Reviews say that the cut is just whatever the store receives. It comes already coated in salt and pepper. I prefer seasoning my own food because I'm supposed to keep my salt intake low. I guess I could try brushing it off.
When I cook brisket in my smoker at 250F it takes about 10-12 hours. So I would say cook it overnight, check it after 8 hours. You may need to wrap it to avoid the meat from getting too dark. Then continue to cook at 250F until internal temp of thickest part is about 195F and meat feels jiggly and soft. So in other words a very long time, but totally worth it if you can pull it off. Excellent alternative to ribeye for the holidays.If you can make sure to spray it ever couple hours with a mixture of water and apple juice or even just water to keep it moist.
So, if cooking a small brisket say 3-4 pounds? Still cook at 275 until internal temp. reaches around 135 degrees and color is good. Wrap and put back in oven still at 275 degrees until internal temp. reaches 195 degrees? And then rest. Thanks.
Thanks for watching and the question. I would focus more on how the meat feels as opposed to temperature. It's going to take hours and hours to become tender. It should feel soft, it should wiggle freely, should be soft or shred easy when a fork, knife or cake tester is inserted. Long story long, what I'm trying to say is I think with a smaller piece you may reach that 195 degrees before the meat is tender. I would guess for 3-4 lbs @ 275 it would take about 4 or 5 hours and you may not need to wrap it
it was tender but dry. When I wrapped it it wasn't secure and a lot of the juices leaked out. I think that made it dry. Maybe next time I'll also put water in the pan underneath the brisket and spritz it.?@@cambeaukitchen
just for the final couple hours. It will be different for each brisket. The main takeaway is to wrap the brisket once it has enough color. Thanks for watching
I actually bought some rub online. It was Mild Bill's BBQ rub. It's kinda sweet but not bad. You can use salt and pepper and keep it simple or you can buy something online or from your local butcher store. Good luck and thanks for watching
Good question. I don't know to be honest. If I were to guess I would probably say 60 minutes-ish. I think it would depend a lot on the oven and the size/cut of meat.
@Cambeau Kitchen well I did it! Ran it at 250 for 4 or 5 hrs until I got the "bark" I wanted then wrapped in parchment paper (didn't have butcher paper) and bumped it up to 275 for another 4 to 5 hrs and it is awesome! 12 pounder before trimming. I am very surprised how very good this turned out with no smoke! Your one of the youtubers that actually have a good purpose to be on here! Thanks man! Subbing to u now sir!
@@chrissmith7730 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-gLYuos-hvNM.html This one is pretty tasty. Feel free to omit any ingredients you don't have or you can substitute. Also you can skip the browning of the meat part if you are using chopped cooked brisket. Good luck!
Of course it's completely up to you when deciding how much fat to leave on; my recommendation is not to leave more than a quarter to a half inch. There is a lot of fat that does not render out leaving the sliced meat extremely fatty.
I would highly recommend against that. I think you want to stick to food grade products (butchers paper, bpa free plastic wrap, foil). But I suppose if you were in some sort of zombie apocalypse and your choices were to starve or cook the brisket in a grocery bag. I'd chose the bag in a heart beat.
To each his own. I always find the flat part of the brisket to be a little dry. Even at the top places in TX, delicious, but still a little dry. The point side on the other hand...As juicy as the day is long.
@@cambeaukitchen true the flat does tend to be on the dry side compared to the point but I think if the collagen breaks down properly it still has a little juicy look to it. Proper BBQ is hard and takes years to perfect
@akbarmohabbat4166 Yes, that's a good observation. I actually had to rush the brisket in the video seeing as how I cooked it too low at first. It ended up yielding a flat that had collagen that wasn't slowly broken down but rapidly. Which is what you noticed, impressive. That being said even eating at Franklin's BBQ the flat wasn't all that much juicier and better tasting IMO. To me, it's all about the point. Thanks for the interesting dialog
