How to Cook BRISKET in the OVEN, Texas Style

ah the oven the quintessential domain of the domestic female real barbecue has no place in here neither do real men because if it's not cooked outside over the bones of your enemies then you're not a real man and it ain't real barbecue right sorry i thought that was my wife no guys it's 20 20 and it's okay to cook barbecue in the oven in fact it's actually a pretty good way to do it so in this video i'm going to use all of my magics all of my skills and knowledge to show you how to cook the perfect texas style brisket in an everyday average normal oven so stick around let's get smoking this is a 12 pound usda choice brisket and it's got a lot of intramuscular fat in it which is extremely important if i had to give you guys the most important tip of this video it's get the highest quality brisket that you can afford it's okay to get a select grade brisket that'll work fine but if you have the money then definitely spend it on getting a choice or a usda prime or if you want to spend a lot of money get a wagyu brisket with a ton of fat in it for a really special occasion so let's look at this choice brisket now and open up this cryovac bag with a knife here i'm just going to use the knife side up so i don't slice into the brisket and i'll get i'll pinch it so that i can get somewhere to insert in here and i'm just going to slice it all along this side here [Applause] all right there we go so i'll take this out and my counter's already been disinfected so i'm just going to put it directly on my counter now what we're looking at is called the fat cap on the top and this has already been pre-trimmed by my butcher so usually you'd want to carve quite a bit of this fat off in fact it looks like the butcher carved a little bit too much fat off the point than i'd like so definitely keep a little bit more on the point to protect that point throughout the cook but the flat is nicely covered with some fat which is good and if we flip it over you can see that there's a ton of intramuscular marbling all of that fat within these muscle fibers that tells you that this is going to be a really good brisket and if you look at the point muscle here which is on this side there's even more fat all inside there so that's really good for those of you that don't know this is called the flat muscle and it runs all the way over here and underneath this point and you can actually see where the two muscles connect on this particular brisket and this is called the point muscle here which sits on top of the flat these are different muscles usually this one cooks a lot slower than the flat because the flat is thinner and usually the point is a lot more tender this is where we typically get our slices from and then this is where you can also get your slices from but you can also make burnt ends if you guys want a full tutorial about how to trim a brisket properly then check out that link in the top right of your screen that video is going to tell you everything you need to know to trim a full packer brisket which is what this is this is a packer brisket because it has both the point muscle and the flat muscle attached now there's a little bit of prep work to do before we put this brisket in the oven the first thing we're going to do is we're going to brine it in a solution of water and some curing salts so i've got some morton tender quick here and this has some sodium nitrite and sodium nitrate in it i'm going to put this in a brine solution and soak the brisket in it for about two hours and that is going to create what's called the smoke ring now the smoke ring is the thin pink layer on the outside of the meat when you cut into it and it just screams barbecue you look at it and it's that nice thin pink smoke ring on the outside of the meat we've got nice black bark and that's what we're going for because we want to get as close to the authentic texas-style brisket as possible in the oven the problem with the oven is that it doesn't produce any smoke or flame and it doesn't create the chemical reaction that you need to make that pink smoke ring so that's why we got to cheat and use this little hack or trick in order to get that pink smoke ring on the outside so i'm going to mix a quarter of a cup of this morton's tender quick with a gallon of water and then i'm going to submerge this brisket into this metal pot here if you have a brine bag it's a lot easier but i'm just going to use a heavy pot just to press it down and make sure that it's fully submerged so now i'm going to leave this to brine at room temperature for two hours it's okay to leave it at room temperature because i just took this brisket out of the fridge and we want to bring it up in temperature a little bit anyway before we put it in the oven that's going to speed up the cooking process so it's more than okay to leave this thing at room temperature on the counter in fact this thing to come up to room temperature would probably take six to seven hours so don't worry about food safety issues because this thing is gonna retain that cold even at room temperature for a long time so let's leave this and come back in two hours all right it's been about two hours now and we're going to take this brisket out of the brine solution the first thing we're going to do is we're going to rinse off this brine because we don't want those nitrites to continue to do their work well the brisket's cooking we want to make sure we're stopping the process because that smoke ring is probably already formed on the inside of this from the nitrites so i'll take this to the sink and i'll rinse it off and i'll be right back now the next phase is to prepare your rub so for this recipe i'm going to use some black pepper coarse ground i'm going to use some kosher salt very coarse grain salt that matches up nicely with the grain of this coarse black pepper and secret ingredient this is trick number two to getting an authentic looking texas style brisket this is charcoal powder it's food grade charcoal powder and people use it to whiten their teeth they use it to detoxify and put it in drinks so it's safe to consume in small quantities and what we're going to do is we're going to add a teaspoon of it into our rub to add a nice black looking bark texture to the outside because it's really hard to get black bark in the oven because you're not producing smoke and fire so that's why we're getting a little help from this charcoal powder just to add a little bit of that black color so let's mix this up now i have my handy little shaker bottle here and we're going to mix a third of a cup of coarse black pepper into our shaker and we'll do a third of a cup of our kosher salt so half and half there we go and now i'm going to add a teaspoon of our charcoal powder [Applause] it doesn't need a lot of this charcoal powder it goes a long way so i'll do a heaping teaspoon and we'll just put that in now i'm going to tighten this up and i'll just give it a shake and as you can see it's getting really black already you don't need a lot of that charcoal powder to go a long way all right so we've got our rub ready to go i'm gonna clean that up a little bit and now we're gonna pat dry our brisket because we're gonna be using something else as a binding agent so we don't want a ton of water on this brisket so we'll just give that a pat give it a little bit of massage a little shiatsu there we go so you'll notice that the brisket is now top side down so the fat cap is on the bottom and the bottom is facing me and this is important because we want to prep the bottom first because this isn't the presentation side you don't want to be in a situation where you're prepping the top first and then you flip the top onto the cutting board and ruin that nice consistency of the rub you just applied and then have to flip it over again so that's why we're doing it this way and now we're going to talk about the third trick that we're going to use to get an authentic texas style brisket in the oven we're going to use some liquid smoke now this is colgan liquid smoke it is natural hickory you can use any type of flavor you want of wood so you could use mesquite you could use apple i like hickory because it's got a good flavor and i use it on all my barbecue so we're going to apply this to the outside of the brisket as a binder so we're adding the liquid on and rubbing it in and as i said this is going to act as a binder for when we put our rub on and it's going to help it stick to the brisket more it's also going to add that nice smoke flavor it's going to seep into all those muscle fibers it's going to be tasty all right now we're going to apply our rub so we'll just go pretty high up so we can get an even consistency and we'll just go nice and easy back and forth you can really apply a lot of rub to this brisket because it's a big piece of meat and it can take all that salt and that pepper because you're only going to get a little thin piece of bark on each slice so don't worry about over spicing it you can pretty much put as much spice or rub on the outside of this thing as you want and it's not going to be too salty usually i don't pat my rub very much when i'm doing barbecue but in this case it really helps the charcoal to even out and dissolve into that liquid smoke so i like to kind of rub it in a little and you can see already that just from me patting it down that charcoal is now dissolving with the moisture that's on the brisket and it's making that nice black consistency in color all right let's flip this guy over oh it's a heavy boy that's a big boy all right and now we'll start doing our presentation side so this is the side that is going to be facing up in the oven so we want it to look nice and pretty so we'll try to be a bit more careful on this side and be a bit more even with how we're doing our rub and i like to do a couple passes from up high because i find that it just results in a much even evener consistency all right there we go now again i'm just lightly padding this side i don't want to mess the bark up too much just want to make sure that charcoal powder is getting evenly distributed it's getting sucked up in that liquid smoke all right this brisket is rubbed nice and simple recipe salt pepper keeping it simple i'm a simple guy actually i'm not really i tend to overthink everything but there's charcoal powder in here as well to add a little bit of color and it looks great it almost looks like it's finished and we haven't even put in the oven so now we're going to set our oven to 275 degrees fahrenheit we're going to put our brisket in the middle rack of the oven over top of a pan just to catch the drippings and we're gonna put it on a rack so that we get some more air flow and heat underneath the brisket so it cooks more evenly and faster we're gonna cook this for four to six hours until the internal temperature comes up to 165 degrees fahrenheit when it hits 165 degrees fahrenheit that's when you want to take it out of the oven and you move on to the next step all right guys so we're sitting at around 165 degrees fahrenheit and this is my pug reggie he's just ruining my shot that's great hey buddy you want some brisket you want some brisket yes yes i know you do you want some brisket get out of here now i just checked the temperature in this brisket we're sitting at 165 degrees fahrenheit we just got past the stall it's lost a lot of moisture but the bark is looking good so let's take a look at this now there we go nice so pull this out a little bit all right so you can see that there's a nice bark forming you can see that in this divot on the flat flat has actually started to curl up a little bit here and the water is starting to pool right here and that's perfect that's the that's a good sign because it tells you that you're in the stall and you're probably just getting past the stall right now because the rest of the brisket's looking pretty dry and this is kind of the last hold out of moisture so what i'm going to do is i'm just going to drip this onto the pan below just to get it off there we go and now i'm going to take this out and i'm going to put it on the counter at this point we're going gonna wrap the brisket in butcher's paper and this does two things it retains moisture within the brisket and it also helps it to cook faster so if you just go the whole oven cook without wrapping it you risk getting a pretty dry brisket so let's wrap this up now this is the way that i do it just put that to the side for now we'll get a section of the butcher's paper put it like that and we'll get another section [Applause] put in the middle and one more [Applause] there we go [Applause] so i'll put this in the middle of these two here [Applause] so it's all overlapping and now the brisket is going to lie right here so that when we fold it up it's going to create a bowl for all of that moisture to soak into so it doesn't lose all of that moisture that's coming out of the brisket so let's move this over here and now we're going to start from this end [Applause] and you can kind of press down on it gently and that's going to keep the butcher paper in place because all that moisture in the brisket is going to really hold it in place after it soaks into the butcher paper so we'll do another v shape here and then i'll pull this up and put that underneath so there we go it's wrapped in butcher's paper and now i'm going to put it inside of a large aluminum foil pan because this thing is still going to lose a lot of moisture so you don't want to put it in your oven without anything to catch the drippings underneath it so let's transfer this to the pan and now this goes back in the oven we're going to crank the heat up to 325 degrees fahrenheit so we're coming up 50 degrees fahrenheit because now that it's wrapped in the butcher's paper it can handle a lot more heat and we want this thing to cook faster so let's crank the temperature up to 325 when the internal temperature of the point muscle the largest part of the brisket according to your leave-in thermometer reads about 195 to 203 degrees fahrenheit then that means your brisket is probably done but we're going to go through a couple of tests before we know that it's actually done so let's get this in the oven it's going to need a few more hours probably two to three more hours until it reaches that temperature zone so we'll check back on it in a few hours now while we're waiting for the brisket to finish i'm going to make a simple zhu using all of the drippings that came off of the brisket into the pan really easy to make all you do is you just put put your burners on low here and we'll dump a little bit of clean water onto this pan and we're just deglazing all of that fond or juices that's dripped down and baked onto the bottom of this pan all you got to do is heat up the water a little bit scrape it with a wooden spoon here and eventually it'll all come off and it'll mix into a nice mixture [Music] and this is really going to elevate your brisket it's going to add a ton of flavor it's going to reclaim all of those juices that this brisket lost during the cooking process and a lot of those juices that drip onto the bottom of the pan are really tasty all right there we go so now we're going to transfer this onto a pot here make sure we scoop up all that deliciousness the final phase is we just need to strain this into a bowl to get rid of those large chunkies in there [Music] and there's our simple joue from brisket drippings all right guys we just took this brisket out of the oven it has hit an internal temperature of 203 degrees fahrenheit i've done a couple tests to ensure that it's done the first one is you want to get your fingers under it gloved hands are good something that is uh not permeable so what i like to do is usually i put latex gloves on and then i put cotton gloves underneath it to protect my hands from burns can't get latex gloves right now due to the global health pandemic so i'm just using these grill heat aid gloves but you can put your hands underneath and you can test for doneness by lifting it up if it wants to bend over itself and it's really wobbly is the only way i can describe it then that's the first test complete the second test is the temperature test you want to make sure it reaches around 195 to 203 degrees fahrenheit i went all the way to 203 in this cook because this is a pretty thick brisket the third test to ensure that it's done is you want to poke it and probe it to make sure it's tender it should feel like you're inserting the probe into like a bag of butter there's no resistance involved so when i put the probe into the point muscle you can barely feel any resistance which means that it's done so what we're gonna do now is we're gonna leave it to rest at room temperature for about two hours and then we're gonna come back and we're gonna slice into it very important that you let it rest because the meat needs a chance to reabsorb all those juices otherwise if you cut into it all those juices are going to shoot out and it's going to be really dry so make sure that you rest for at least two hours all right it's been two hours so it's time to cut into this thing and i'm really excited about this because this is gonna be good so we'll take this temperature probe out put that to the side we'll open up the butcher's paper this is my favorite part it's like unwrapping a christmas present oh man look at this still steam coming off of it lots of juices soaking into the butcher paper look at that bark though wow that looks amazing dang that looks good all right let's dig into this thing see if i can lift it out here set this guy down wow that is looking nice all right guys i'll give you a close-up of this brisket you can see that awesome smoke ring nice pink smoke ring all along the outside we got that from brining it in the sodium nitrate solution the morton's tender quick for two hours before we did anything we got a nice black bark on the outside the charcoal powder has helped a lot with that coloring but we've also formed some nice bark and crispiness in the oven as well so this is looking nice we're nice and juicy if you squish it you can see all those juices coming out it's beautiful that is great all right let's keep cutting into this i'm gonna slice it into quarter inch thick slices oh wow that looks good and as i'm doing this you're exposing the brisket to the air and it starts to oxidize you can see this one has been exposed to the air for a little bit and it's actually turning brown and oxidizing so what i like to do is i take the ju that we prepared and i like to spread it onto the exposed surface of the brisket as i'm slicing it and this also serves as a little bit of added moisture which is good and it's just going to make it a heck of a lot tastier look at how tender that is that's really nice i'm gonna take a bite of this let's go from this side here yeah nice smoke ring nice bark on this that's how i like it mmm oh man so good pulls apart super easily you can see that it's like nothing there's no resistance to it you a better shot just pulls apart like nothing that means it's perfectly cooked i'm really happy how this turned out and guys if you're looking for another video about how to cook a brisket in an actual smoker then you should check this video out in the top left hand corner that's going to tell you how to cook a brisket in a masterbuilt electric smoker if you don't have a smoker yet highly recommend you get one it's your destiny and you need to get one so check out this video that's going to inspire you and see you in that video because if it's not cooked over the bones of your enemy outside nope needs more time

Channel: Smoke Trails BBQ

Views: 243,206

Rating: 4.7950277 out of 5

Keywords: brisket, how to cook brisket in the oven, how to smoke brisket in the oven, brisket recipe, texas brisket, smoked brisket, beef brisket, how to make brisket, how to get bark on brisket, brisket smoke ring, charcoal bark brisket, liquid smoke brisket, nitrite smoke ring brisket, brisket in oven, oven smoked brisket, oven roasted brisket, smoking a brisket in the oven, bbq in oven, brisket in the oven recipe, can you make brisket in the oven

Id: a11fEy_FAeQ

Length: 22min 5sec (1325 seconds)

Published: Fri May 22 2020