Anyone Can Make This 24 Hour OVEN Brisket (Surprising Results)
Brisket is one of my favorite cuts of beef and with a little patience and some techniques taken from the savvy culinary world of smoking meats you can end up with the most amazing melt-in-your-mouth brisket cooked 100% in your oven at home.
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Brisket Direction:
1. trim your brisket all the way around leaving a 1/4-1/3 inch layer of fat.
2. season your brisket with desired seasoning (rosemary salt recipe below)
3. bake your brisket at 250 f (120 c) until it reaches around 160 f (71 c)
4. wrap your brisket in butchers paper that's been brushed with beef tallow and return
to the oven at 250 f (120 c) until it reaches 203 f (95 c)
5. remove the brisket from the oven and perform doneness tests until finally resting the brisket down
until it hits 160-170 f (71-76 c)
6. set your oven as low as it goes to match the temperate of the brisket at 160-170 f (71-76 c) and
place your brisket back into the warm oven for 10-12 hours
7. remove the brisket from the oven and let cool down to 150 f (65 c) before slicing and serving
Rosemary salt video • The One Recipe I'll Ne...
Rosemary salt recipe:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs of sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt weighted recipe:
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams of fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
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There is no denying that a properly smoked brisket is one of the best pieces of meat you can eat in this crazy world but if you don't have a smoker (and a lot of people don't) Then this oven brisket is the next best thing, my friends!! HAPPY COOKING!!!
Much appreciated!
Always anticipating the "now let's go"....
YOU KNOW I LOVE YOU
I miss the days when “if you know you you know” was said after the appearance of the rosemary salt 😔
Stop taking the Lords name in Vain .
My grandmother did brisket this way 50 years ago when brisket wasn't popular. We were poor. She used foil and added BBQ sauce. It wasn't Goldee's Texas brisket by any means but it was pretty dam good.Great cook. Everyone should try this!
Thanks for sharing!
Beautiful
That's what my mom did 50 years ago also. Loved it.
Isn't amazing until a cut of meat becomes popular (before it's popular it's inexpensive) but then it's expensive, like short ribs.
It's all about the technique and the love. "the greatest generation" was always the home cooks who put in the time and effort for those tasty meals that made memories to last a lifetime. Thank you grandma's everywhere!
I give this a 5-star review. I don't have a smoker and I got a hold of a brisket. I followed the recipe (total cook time was 19hrs, my brisket was small) and I honestly thought it was gonna be tough as leather but in fact, it was so moist and tender, even my husband was surprised. Thank you for this recipe and the instructions!
I liked ur video, but why would you dent ur large nice frig???
I just love the fact that he admitted his mistake with the trimming and kept on with the video. It's refreshing and wholesome and shows us that it's okay to mess up especially when doing some home cooking.
Waiting for your perfect brisket trimming video
Yes! I'm not perfect so seeing how little mistakes happen and don't ruin things was very empowering
I know right? There have been some bbq videos that demonstrated trimming and I was so frustrated with the process. It took a couple go throughs to figure out that it doesn’t really matter all that much!
Made this for a Memorial Day party yesterday and OH MY. SO GOOD! It was a total hit. I had a 9.6lb brisket (flat cut). Started it in the oven at 250 with a leave-in thermometer (it’s an absolute must for this cooking style) and brought it up to temp of 160. It took about 6.5 hours. From there, wrapped it and put back in the oven to cook for about another 10 hours. At that point, took it out, checked to make sure it was done, with a 203 internal temp, by picking it up (was a bit soft with some bend), then let it sit on the counter for about 45 min where the temp dropped to about 170. From there, I then popped it back into the 175-degree oven to start the resting process for 12 hours. It came out freaking beautiful!!! It literally had a soft “bark” on the exterior and was so tender and juicy. Just incredible. One thing I did change though, was I used a Texas-inspired dry rub on the outside.That was: 4 tbs dark brown sugar, 4 tbs smoked paprika, 2 tbs kosher salt, 1 tbs fresh cracked pepper, 2 tsp onion powder, 2 tsp garlic powder, 1 tsp coriander, 1 tsp cumin, 1 tsp cayenne pepper. The flavor was SO good. Savory, salty, smokey, a tiny hint of sweetness, and a true Texas-like spice. And I live in Austin and have had some true Texas brisket, so that’s saying a lot! If you’re gonna make this, I suggest starting it VERY early in the first day so you’re not waiting up on it in the middle of the night. Cheers!
so, 28 hours total?
Thanks for this review! Wanted to see more times from people so I get a better idea on how often to check the oven.
Do you think it's better than a smoked brisket? I'm planning on doing one for xmas this year.
not at all...@@nczechowicz
Thank you for the detailed reply, it really helped me with the timing of each step. I used this method last year but couldn't remember how long it took to reach that first and second intervals. This is a perfect meat and recipe for my enchilada's, there's nothing worse than tough meat in an enchilada, and this method is full-proof.
Sunny is so blessed with so many people admiring and loving what he does. You deserve it, you seem to be a very nice guy and a great chef
People will always love the high energy. Don't discredit the love! Definitely doing this recipe.
That looks delicious! Definitely will be trying this recipe. Thank you and keep up the great work!
Cooked it for the first time using this method in the oven, the result tastes better than most smoke/bbq joints I've been at. Instant family favorite! Thank you for sharing this great technique with us!
I've always had a fresh batch of Rosemary Salt in my fridge for a few months now. I use it all the time. Everyone should try this!
I’m so grateful this channel exists. It’s just all around awesome. Funny, informative and top tier entertainment. I’ve become such an outstanding cook because of you man. Thanks for being so rad.
Wondering if parchment paper would be ok?
I have been forced on a couple of occasions to oven cook brisket in a very similar fashion. Before Rosemary salt was a thing, but did have hickory smoked salt and lots of cracked black and some W sauce. Was delicious, like way better than pot roast, but still held onto its brisket characteristics.
Aim for the edges when seasoning, what a simple yet incredibly useful piece of advice!
Sonny I love you man. I’m a Texan and I used to own a bbq catering business. I love that you did this for people who may not have a smoker. I’d know I would love to hang out with you, drink a beverage and cook some meat outside. I hope in the future you will do more outside cooking. I know it’s not necessarily your niche but some of the things you do in the kitchen would be awesome on a grill/smoker. Have a great day.
What part of texas are you from?
@@hiphopinducedstupidity9195 Florida
I tried this recipe exactly as you said and I cant believe it turned out so good, and now i am mad but so happy.
It looks amazing. I’ve done pork butt overnight in a low oven for pulled pork (really good), and I did an enormous turkey overnight last Thanksgiving the same way (it got raves for tenderness and flavor, and freed up the oven next day for other dishes) but I’ve always wanted to try a brisket this way, and your video has me salivating now. ❤
My Mother used to cook brisket similarly when I was a little shaver- she'd use liquid smoke as well, which gave it that smokey flavour! A++
Texan here. Nice to see the love for our state bird :-) Love the tip on rendering the fat for tallow. Kicking myself for not doing this sooner! Great video, Sonny
Sonny everything you do is gold. Great video. I was gonna pick up a smoker but I’ll try this first.
Outside of this cooked brisket being in an oven, it was extremely juicy and very flavorful. Thanks for the video!!!
I made this brisket (a 15 pounder) as you taught for my Super Bowl party yesterday and to say the least it was AWESOME!! Two variances. One I did not trim it at all. The fat content was too good to pass up and kept the brisket so very juicy it was, and todays leftovers still are amazing. Two, I used foil instead of butcher paper because that is what I had. From the prep time to the cooking time at the first temp to the second temp to the two hours of sitting time to get back to 150 it took 15 hours. Totally worth every minute. Thank you for the lesson it was so much fun and my family and friends loved it!!
This was absolutely incredible!
JUST FOUND OUT I WAS NOT SUBSCRIBED!!! BEEN FOLLOWING YOU OVER A YEAR ON TIK TOK AND NOW SHORTS AND NOW NOW IM SUBSCRIBED!!!! MAN, THAT DUDE CAN COOK.
Sonny's the best!
Welcome to the family!
Made this for thanksgiving and it was incredible. Thanks!
I got a smoker recently and I can tell we've been watching the same videos for research. This is great work!
Texas here: That's probably the best that can be done without live fire cooking of some sort. If you would have used liquid smoke then we'd have to come after you but we know by now you're an awesome cook. If you're going to be doing this more often I'd really recommend buying a much more flexible blade of some sort to trim with. It's needs to be very thin and flexible but longer than what it usually used to bone and fillet fish.
He did not trim off too much fat off? Looked delicius but still?
@@ir0nfist447 First of all I didn't say that but personally I would have left more on I'll agree to disagree on that one. Honestly like I said this is probably as good as most folks could do indoors.
@@christianoliver3572 that was a genuine question, im am not a sessoned cook by any means dude. I Just though id ask for an opinion 😘
@@ir0nfist447 yea same, I've never done a brisket myself. But from seeing others do it, they usually leave more fat on especially on the skinnier side. Which I would think it's the reason it looked Grey unlike the rest of it which is pink
@@ir0nfist447 OK look I'm sorry. In my opinion he did trim off more fat than I would but honestly through experience you'll learn how to trim to get the result you want. It's good he chose a full packer brisket and although you didn't see it, full packer briskets come packaged in shrink plastic and are untrimmed. They contain both muscles of the brisket which are the point and the flat. He didn't say the grade of the beef but my guess is that it wasn't Prime but probably Choice which will still have a very good amount of intramuscular fat which will render well during any kind of long cook. I think he has a convection oven which makes me question why he wanted to use steam which is a 'bark' killer for any kind of big roast no matter what the animal. I can't really get on board with the seasoning but that could just be a regional thing. If you're going to smoke a brisket for 12-18 hours with that dry heat like in a smoker then you want to leave more fat on at the start of the cook. And the lower the USDA Grade of your brisket the more fat you should not trim off. To a certain extent the actual Grade of the brisket after it's correctly seasoned, smoked and rested before eating doesn't really matter that much. I'm sure some folks will disagree with me but honestly if you do it the right way the difference will be negligible.
This Dude knows what he's doing...... I tried this last year to use for the meat in my enchiladas and it was THE BEST!!!! At first I thought it was a joke to cook it for 24 hours, but it is no laughing matter.....Tender, Juicy, Mouth Watering, Best Best Best, I'm doing it again this year. Thank you Dude who really can cook.
Man, I love your channel you make everything so much simpler versus adding 10,000 ingredients. I did your tuna which came out awesome
Made this over the last couple days. It was a success, mostly. My bark was excellent, but it was all burnt ends. I used the rosemary salt and fresh coarse black pepper, some smoked paprika and some coffee grounds over liquid smoke for my rub. I used the really burnt tip with bbq sauce over loaded baked potatoes. Will make again, but lower & slower next time.
I for one do not have a smoker and I have wanted to Prepare brisket for sometime now. I cannot thank you enough for this method/recipe.
Your videos are so helpful and I love to watch them and learn something new along the way! I’m still learning how to cook so your videos help me a lot! Keep up the good work Sonny!
This looks great. I had no idea the cooking time involved, but I can plan ahead for that. And I do look forward to him doing battle with the fridge.
That looked amazing my dude! I'm gonna use it for my friends birthday. Thanks
excellent trim video excellent hold technique demonstrated I think the beef fat on the paper is spot on
That looks fantastic Chef.
Mine came out perfect. Thanks for this video sir.
looks tender and delicious. nice job
I love cooking in the oven, I do a lot of rib’s and pork butts, I’m going to do the brisket next, I have done a half one b4 but I’m going to do a whole thing, I really enjoy your videos and I have learned a lot of cooking techniques to put towards my cooking skills
Wow need to try cooking this as had it for the first time at a wedding reception and it was banging mmmm🤗
Love your content. Another smashing hit. While I can respect the skill of this recipe, nothing beats the added smoke flavor a smoker provides.
I did this. It was awesome. Thank you.
Ive been waiting for this video becuse at my apartment were not allowed smokers on patio guess cus the smoke but ive been anxious to see how I could do it in oven..thank u so much imma try this
i like you honesty, you dont know the parts of the brisket just like 99% the people that watch this, Im subbing to you
Whoa, that looks wonderful!
Hands down one of THE BEST cooking shows of ALL TIME, my friend !!!!!🤍🤍🤍
Gotta use some of that tallow for fries for sure! Awesome video! My doctor uses that same probe technique.
Way to go Sonny 👍🏽my favorite cut
I member when brisket was the best and cheapest cut of meat. Dang I'm getting old🤣. Great Job Sonny! Thank you
.39 cents a lbs early 90s😝
Know of any cheaper cuts today that can be transformed like this? 🙃
I just watched a video where they show how they make their briskets at Terry Blacks. The majority is just salt with a little pepper. A lot of pitmasters think you need lots of pepper to get a good bark but it’s actually the salt. Which your brisket was mostly salt, done in an over, and still got decent bark. Salt is your friend if you want a nice bark. Great video and great way to cook a brisket if you don’t have a smoker. I’m going to try smoking salt to use in the rosemary salt to see how that tastes.
I made this. Fantastic!
Dude I swear I was just looking for a video just like this .. you must be magic.
Job well done Dudie! ❤️
I'm sure this tastes excellent, but I would have to do dried smoked paprika powder or some other manner of powdered smoked peppers. I love doing ribs like that, at a very low temp all day. You get the smokiness and the tenderness. God bless and Merry Christmas!
Always a pleasure! And beautiful pup😻😻😻
I had the fatty end of a brisket I got on sale sitting in my refrigerator uncooked because I wasn’t sure what to do with it… Thank you so so much. It’s in the oven at a low temperature right now!
This is my favorite way to cook brisket!
Outstanding mate. Thanks for this. I’ve tried it in a smoker and buggered it every time. I’d given up on brisket
EPIC video! Love the '00s nu-metal band: Stiff Brisket
Youre crazy! Love you!♥️ Thanx for the posts...
that looks insanely good
Great tip on freezing the tallow! Gotta tell ya when I watch other cooking videos and they zest the lemon in small bursts, l want to yell at the screen they’re doing it wrong...then I hit my frig.
This is the way
So true. One of the best things I've learned from That Dude! And he said he learned it from a pastry chef!
I just reallized... I can't use my rosemary salt quick enough - maybe I could freeze it 🤔
@@Eupolemos hmm, beef fat and rosemary salt ice cubes?
Hell yeah... I have to try your fresh ingredient salt. Awesome looking brisket.
Dude u literally followed exactly to the tee EXACTLY what pitmasters do except for smoking it!! But that's what all the great pitmasters do!! U clearly do ur research..... Bravo sir!!
Thank you so much man for this! You're AWESOME
Ribs come out really good with the in-the-oven-slow-as-hell method, too.
I made this, and will do it again. It was EXCELLENT...
@@matthewbramer7654 I'm not sure. I just followed the directions....
At first I was gonna make fun of this video for the sad trimming and not knowing the names of the points of the brisket. I run offset smokers for hours to do this. However after I watched this I can appreciate the honesty of this video and showing people how to do it in an over that don’t have a smoker. So I applaud you sir for showing people other ways to do things. Keep doing what your doing man.
It's in the vault! A true keeper.
You're not just a chef, you are an artist.
You know he had to learn that, or got it from someone.
Thank you for this peice of heaven
I followed this recipe for Christmas and it turned out amazing!!! Only issue was I couldn’t find butcher paper, so I had to use parchment paper. For some reason, it kept the brisket too moist and when i finally took it off, it seemed like the bark was washed-off. Didn’t hurt the flavor however as it was incredibly delicious.
I believe parchment paper contains silicone, and is essentially waterproof, so you probably had a steam situation going on, effectively washing off the "bark".
Did you do it the same amount of time he did? So basically it takes 2-3 days?
It looks delicious. I’m hungry just by watching this video.
Wow i was gonna make brisket this weekend
I do this minus the rosemary salt will start that soon. It improves your texture if you allow the brisket to sit in the refrigerator uncovered for 12 to 24 hours.
I will try this winter when we are out of 105 degree temps in texas
Your right Sonny, that was crazy! And looked crazy good. I've smoked dozens of briskets in my life, as I've almost always had a smoker. Kind of a necessity for me. However next brisket will be smoked for 3 hours, then finished in the oven per your technique. Defeat the stall! Kinda been searching through your videos to find out what kind of yellow mustard you use as I want to order some. I think you said it was from the UK, or Europe. Thought you might use it as a binder on the brisket. Some do, some don't. I do occasionally. Anyhow, I'll keep looking if you don't have the time to respond. Love your sense of humor. Very dry, just like us Bubens humor. Buenos tardes! Adios amigo!
He uses Savora Mustard. It's a french brand
Finally he posts!! Just stopped in to say the Jerky was bomb my guy. Really like Sergeant Gilbert's and the Chili Adobe 😋
Thanks man! I love your picks
@@thatdudecancook love ur tips ibe saved aloooot of ur content can we gat a prime rib tutorial or is there one already ?? Love the channel legit sir
I can't wait to try this.....
Incredible
I grew up in Texas, and my mom often made awesome brisket in the oven. One of my regrets is not copying her recipe before she died. I *do* remember that she always used liquid smoke -- IIRC it was not used on the brisket but in the pan with water. It might be worth an experiment!
I agree. To get smoky flavor in the oven, use liquid smoke.
I have an offset smoker but I sure don't want to look after a fire for 16+ hours. After trimming & seasoning with a liberal dosing of 50/50 S&P,, I cold-smoke a brisket for maybe 3 hours using foil packets with hickory or oak pellets over a small bed of coals. Then pretty much followed this recipe. Delicious and you get a real smoke-ring and great bark. If you have one of those vacuum things,,, the leftover point lasts forever in the freezer,, just don't slice it before your freeze it.
Thank you for this recipe. This really give me the confidence to try making brisket without smoker. Now i just gotta find a way to stop that cheap toaster oven auto timer
Looks really great. I want to bake it tomorrow, and the special meal is day after tomorrow. How is it recommended to heat? Should I slice before heating? Thanks!!!
Ohh my god! 🤩 I’m doing this!
Sneaky Pete does brisket! Love it!
Sonny you are a legend. Can't wait to try this, gonna show off at the family summer BBQ and bring this beauty. Keep being a psycho dude, we love it!
Finally someone understand home cooks
Interesting technique and thanks for sharing, although not a huge fan of when you were probing it several times as this releases a lot of the moisture.
You should have tried liquid smoke pecan in the paper wrap...Try it, it's Amazing..
Been there, done that, came out great! I did cheat and sear it a little on the Jenn-Air indoor grill top. Edit: and olive oil as a binder is OK, it would block smoke, but ain't no smoke!!! Personally I have never used a binder.
You said "stiff brisket" ... lol. Great video buddy. Thank you. Happy cooking, UB
Thank you!
you are very helpful because you focus on meat 🍖 and I like to bbq, and adapt what you teach to my bbq pursuit
Hi I just found your channel great video why do you beat up your refrigerator God bless you be safe 👍😊❤️
I've been trying to do this and failed. You are a fu@#in genius my friend.
Will be doing this on the cold winter days when I need an excuse to heat up the house
Holy shit, I'm definately gonna try this, The meat looks so Good! Didn't know it's possible to Cook brisket without smoker
Congrats on 1 mln subs my dude
Thank you for the video! What did this brisket weigh? I am trying to estimate cook times if I cook a 4lb brisket this way. I may have to reduce to 225f too?
Gonna do this when fall hits.