For all of you asking about a smaller cut of brisket like 2 or 3 pounds, this is a slow cooking method and this kind of meat will take time in the oven. For a 2 pound for example you’re going to cook for 4 and a half to 5 hours. Internal temperature should be between 190 and 200 degrees F. I hope this helps 😊
@@daintybite Thank you! I just made your brisket recipe and it came out amazing!! I never had much success previously and this was a real treat for everyone! 💛
Using your recipe for the second time today! They first time I tried it, it was so amazing I barely got any! This time, I’m making it again and hiding half right away from the family so I can have it all week 😅
Your recipe for oven baked Brisket is amazing! I made one today and it turned out mouth watering. The meat so tender and pulled off like pulled pork. I made my own BBQ sauce which also turned out well. My wife loves it! I am uploading a video to my channel and mentioned you and gave your channel a plug. I subbed to your channel and I will share my video with you when it is finished uploading. Time to eat the brisket. Cheers to you
Today is Christmas, 2023 at 1am. I just put a brisket (12lbs!) in the oven for Christmas dinner today, per your instructions. Thank you for such an easy method. I'll let you know how it turns out.
There is a Couple of steps I do in home to make a great brisket in the oven I have a smoker but if it is too cold or Raining any way I take two 1 pound packs of celery and juice it add 2 cups of cold water and 1 tablespoon liquid smoke your favorite flavor let the brisket soak in this mixture for 3 hours there are Nitrates/Nitrites in the celery the same as Pink curing salt so soaking it will allow some pink color to mimic the smoke ring the second thing is dry brine coat the brisket in a healthy amount of salt place on a sheet pan with a rack let sit un covered in the fridge over night then proceed with these steps this brisket recipe alone is Fantastic but the extra steps put it over the top
Made this recipe yesterday and it was amazing!! Will def be bookmarking this one for the future and adding it to the rotation. Just next time I will make sure to crank up the heat and uncover for the last hour or 30 min or so to crisp up the top. Thank you!!
Thank you for sharing this phenomenal recipe. My family was ravings about it and said it was a lot t like the ones we would get a BBQ restaurants. This was a Huge compliment. We moved to Texas recently and love the BBQ. This is my first brisket ever. I did add some liquid smoke to mine because I love the taste. Followed your recipe and it was absolutely Delicious!! 💖💖Blessings
I made this exactly how you showed me. My family was over the moon! Thank you. This is the best recipe yet!!!! FYI I am taking 100% credit though... lol
That looks amazing! I just bought a big slab of brisket, and am going to try this tomorrow. Thanks for listing the ingredients to the powder too! Good video.
Lol I'm not cooking 5.5 + hrs indoors this time a year even with my vent fan. I do that in the winter months. Clearly this video is probably the best video online about doing the brisket or one of them as it was my first search result and thats usually the case. I'm not super picky about getting smoke even tho its not worth all that mess just for a slightly improved taste. I got a big toaster oven I'll just put it outside I got a good size brisket going to do everything same as this video. I love my panasonic toaster oven it cooks no less good than my samsung range and so efficient because only heating the area I need plus can take outside in long summer cooks. Can't wait for the brisket thanks so much for the cooking video!!!
@@daintybite so i did it your way. I havent had meat this good in a very long time. i got this piece of meat super cheap under 12 dollars for like 3.6 pounds and it was already seasoned but added some more. . incredible good this is the best one i think ive ever done. ive never done a brisket before tho. it was so worth the wait and the smell from it was crazy good. i didnt use bbq sauce but with the bbq sauce itd be so good i think id faint.
This was MORE than FANTASTIC! It was so easy, too…I’m from Texas and had never done a dry rub before. But I’m never going back! I didn’t even need the bbq sauce and the heat in the meat was just perfect…I love it spicy but my family nut so much…but this was absolutely perfect for everyone! Thank you!!
I did this recipe at the weekend for the first time. The rub is nice. A little bit of heat at the end when eating it. Make sure you use a deepish tray as my brisket produced a lot of liquid so you need to be able to contain that so it doesn't go all over the oven. But this was a nice asy recipe and the beef was really tender. I will be doing it again. Maybe reduce some juices down to glaze it before serving for a bit of extra moistness in the beef.
Could you make a video on how to BBQ spam using ketchup packets from McDonald's, I don't think people will be able to afford a brisket anytime soon. 😁.. Thank you for sharing your recipe, I got me a 12 pounder.
If it’s a flat trimmed piece as thin as the one in the video it might take 6 hours to cook properly. I cooked a 10 pound piece the other day and it was ready in 5 1/2 hours . I would definitely go by internal temperature, use a thermometer it should read 200 degrees F for a perfectly cooked brisket. Good luck 👍🏻 . It might take more time if the pice is thicker 🙏🏻
@@daintybite It is in the oven right now. I will let you know how it turns out. I put it in at 11 am Pacific Time and I will take it out just after 4 pm
Thank you for sharing your recipe! I noticed in the description box you have for the barbecue seasoning salt two times? In total 2 and 1/2 tablespoons? Thank you!
My golly gosh! Amazing recipe! But I suggest you coat it in some beer after the cooking is done but if your kids have the brisket too maybe save some without the beer 😂
Finally a short video how to make one in a couple of hours compare to the other ones I just saw.....ima try it and if it doesn't comes out good ill just chop it and make tacos😁🤷♂️
Thinking of cooking a brisket for Christmas Eve dinner, and this method sounds easy enough! May I ask how you determined the time of 5-6 hours to cook your brisket @ 280 degrees?
@@josierobles3064 make sure to cover well and bake at 285 degrees F. Check on it after five and half hours. It might be done at this point or needs a little more time. I would definitely check internal temperature, it should be between 195 and 200 degrees F. Good luck 👍🏻
I made a 10 pound brisket earlier same thickness as the video, didn’t take more than 6 hours in the oven. I would check on it after 5 1/2 hours. A thermometer is recommended, temperature of 200 degrees F is the perfect internal temperature. I hope this helps 🙏🏻
@@abbyhillman769 just cook at the same temperature, same thing. I tried both ways. Check at 5 1/2 to six hours. It’s ready when Internal temperature is 200 degrees F. Good luck 👍🏻
You either use a store bought barbecue seasoning or mix the spices I listed in the ingredients/ description section. Either or not both. You can serve with barbecue sauce at the end/ optional. I hope this helps
@@grubzboyz3764 I did a 10 pound flat cut piece and it took 6 1/2 to 7 hours. I would go by internal temperature, should be at about 200 degrees F and I would check the progress after 6 hours.
It might take 4-5 hours in the oven. I would check the internal temperature and it should be between 198- 200 degrees F. Check on it at hours and go from there
@@daintybite great! Thank you for the fast replies ma'am. Let's see how the family likes it. I used Grill Master Applewood rub and brisket rub 50/50 mixture along with the other ingredients. Should turn out great.
@@daintybite it turned out amazing. My brisket was 6.44lbs and I cooked it for exactly 5 hours and it was perfect, tender, juicy and the rub combo I made was on point. No sauce was even needed. Honestly I have never had a better tasting and more tender brisket in my life. I think I will gladly cook my brisket this way from now on seeing how this was my first time trying it in the oven. Thanks for the "how to" and keep up the good work.
@@daintybite Oh my goodness! You are so kind to, actually, reply to me. I'm just old and don't do well with technology. I apologize for bothering you so late. I'll try to find it. Thank you so much!
I grew up in Kansas City, where delicious brisket grows on trees. I haven't lived there for some time, and I have always missed my brisket ☹... until I found your recipe! 🙂This is as good as anything I ate back in KC. Bravo ma'am, and thank you so much for sharing!
I made this amazing brisket today for my family! It was absolutely amazing and everyone loved it. I had to adjust it just a little bit, but came out outstanding!! Thank you for sharing this video and I will always make it like this. Thank you and greetings from Austin, Texas!
I love videos with NO human faces, shows you are serious about sharing the recipe not your ego. Love the simplicity of this, and will make it in a few days.. I usually use smoked paprika for most meats and sauces.. thanks..
Thank you for voicing what I have always thought but never found the words to voice. I appreciated this video too. Indeed it is a the age of the ego. Everyone seems to want to exibit an unrealistic filtered, strategically lit "flawless" image.
I made this for Christmas and nobody believes me that it’s my first time making brisket! It was a total hit! I’m definitely making this again for new years and very occasion.
I use this recipe the last time I make brisket and it was super juicy. I’m cooking brisket again today doing the same exact thing in hopes that it turns out the same. Thank you for the video.
I followed this cooking process and the brisket came out fantastic. I used my temperature probe to determine temperature, so when the meat reaches the desired temp, the oven just shuts off. The brisket came out moist and flavorful without any BBQ sauce. The next time I will set the temp to 190 and see where things land. Thank you for the process. How do you feel about using liquid smoke or mustard as the binding agent? BTW, I used the brisket seasoning from HEB and things came out really well!
Brisket seasoning @heb is great. You can use mustard instead of oil and liquid smoke is optional if you like. Thanks for trying the recipe, so glad you love it 🙏🏻
I have an 11lb unleveled brisket, using a regular oven. I set my oven to 10 hours, 285. I understand it’s 1 hour per pound and to check after 9 hours. Once I check it I will add 30 minds or so. However, my question is, do I uncover to check the internal temp? I’m nervous since it’s for a family gathering. Thank you for your recipe
@@lizzieDriguez please check it after 6 hours, don’t be nervous and open to check the internal temperature. It should be good at 200 degrees F internal temp.
@@lizzieDriguez please don’t leave it for 9 hours without checking. It might be done at 6 hours or so. It also depends on the cut, if it’s flat cut, it won’t need a lot more. Good luck 👍🏻
I love it, so Much thank You. I did cook it for 1hr per pound in A Conventional oven and it was too long it was lil over cooked but still Edible. It was So Tender. Also I would cover it to rest When I did it brung a Lil Moisture back. Will try it again At 5 hrs for 6 pound. I love this recipe. Thanks again For Sharing.
Thank you that looks good! For all the people that said.you should have said convection oven at the beginning.....listen closely she did say a standard oven would work but adjust.the times!
Made this for dinner at the firehouse today, first time doing a brisket but it turned out amazing! Didn’t even need the bbq sauce, there was so much flavor from the rub. Thank you!
I made this yesterday and it rocked! Thank you for the recipe and the instructions. It didn’t need extra sauce. Love your cooking style and will try some of your other recipes!
For all of you asking about a smaller cut of brisket like 2 or 3 pounds, this is a slow cooking method and this kind of meat will take time in the oven. For a 2 pound for example you’re going to cook for 4 and a half to 5 hours. Internal temperature should be between 190 and 200 degrees F. I hope this helps 😊
Yeah
Is there a link to your BBQ sauce?
@@quiet_please_in_the_back for the barbecue sauce link:
ua-cam.com/video/UmrkUikcT78/v-deo.html
@@daintybite Thank you! I just made your brisket recipe and it came out amazing!! I never had much success previously and this was a real treat for everyone! 💛
@@quiet_please_in_the_back great, so happy you liked it
Using your recipe for the second time today! They first time I tried it, it was so amazing I barely got any! This time, I’m making it again and hiding half right away from the family so I can have it all week 😅
Thank you so glad to hear you like it
great video - thanks....I do recommend letting brisket rest covered for 2 hours before slicing. Resting is just as important as cooking. Thanks again.
Your recipe for oven baked Brisket is amazing! I made one today and it turned out mouth watering. The meat so tender and pulled off like pulled pork. I made my own BBQ sauce which also turned out well. My wife loves it! I am uploading a video to my channel and mentioned you and gave your channel a plug. I subbed to your channel and I will share my video with you when it is finished uploading. Time to eat the brisket. Cheers to you
So glad you like the recipe 🙏🏻
Today is Christmas, 2023 at 1am.
I just put a brisket (12lbs!) in the oven for Christmas dinner today, per your instructions.
Thank you for such an easy method.
I'll let you know how it turns out.
How long did you cook it for and at what temp? I just bought a 12lb as well
There is a Couple of steps I do in home to make a great brisket in the oven I have a smoker but if it is too cold or Raining any way I take two 1 pound packs of celery and juice it add 2 cups of cold water and 1 tablespoon liquid smoke your favorite flavor let the brisket soak in this mixture for 3 hours there are Nitrates/Nitrites in the celery the same as Pink curing salt so soaking it will allow some pink color to mimic the smoke ring the second thing is dry brine coat the brisket in a healthy amount of salt place on a sheet pan with a rack let sit un covered in the fridge over night then proceed with these steps this brisket recipe alone is Fantastic but the extra steps put it over the top
In what order do you add your two extra steps to her seasoned brisket recipe? Sounds interesting, thanks in advance!
I made this on Sunday for my bbq, it was amazing it didn’t last long, I had loads of compliments on how tasty it was! Thanks so much
Yay, love to hear that and thanks for the kind comment 👍🏻🙏🏻
Made this recipe yesterday and it was amazing!! Will def be bookmarking this one for the future and adding it to the rotation. Just next time I will make sure to crank up the heat and uncover for the last hour or 30 min or so to crisp up the top. Thank you!!
Great, I’m thrilled you like it 👍🏻
Thank you for sharing this phenomenal recipe. My family was ravings about it and said it was a lot t like the ones we would get a BBQ restaurants. This was a Huge compliment. We moved to Texas recently and love the BBQ. This is my first brisket ever. I did add some liquid smoke to mine because I love the taste. Followed your recipe and it was absolutely Delicious!! 💖💖Blessings
I’m so glad you love it. Thanks for sharing your experience 🙏🏻
I made this exactly how you showed me. My family was over the moon! Thank you. This is the best recipe yet!!!! FYI I am taking 100% credit though... lol
Glad you guys like it 🙏🏻
Can someone help me find the measurements in comments? I’ve scrolled, to no avail
That looks amazing! I just bought a big slab of brisket, and am going to try this tomorrow. Thanks for listing the ingredients to the powder too! Good video.
Glad you like it
285 F 5 to 6 hours. Your welcome
Lol I'm not cooking 5.5 + hrs indoors this time a year even with my vent fan. I do that in the winter months. Clearly this video is probably the best video online about doing the brisket or one of them as it was my first search result and thats usually the case. I'm not super picky about getting smoke even tho its not worth all that mess just for a slightly improved taste. I got a big toaster oven I'll just put it outside I got a good size brisket going to do everything same as this video. I love my panasonic toaster oven it cooks no less good than my samsung range and so efficient because only heating the area I need plus can take outside in long summer cooks. Can't wait for the brisket thanks so much for the cooking video!!!
Thank you for the kind comment, and good luck with the brisket 👍🏻
@@daintybite so i did it your way. I havent had meat this good in a very long time. i got this piece of meat super cheap under 12 dollars for like 3.6 pounds and it was already seasoned but added some more. . incredible good this is the best one i think ive ever done. ive never done a brisket before tho. it was so worth the wait and the smell from it was crazy good. i didnt use bbq sauce but with the bbq sauce itd be so good i think id faint.
@@hvacdr I’m so glad you love it. Thank you for the kind comment 🙏🏻
This was MORE than FANTASTIC! It was so easy, too…I’m from Texas and had never done a dry rub before. But I’m never going back! I didn’t even need the bbq sauce and the heat in the meat was just perfect…I love it spicy but my family nut so much…but this was absolutely perfect for everyone! Thank you!!
You’re so welcome. I really appreciate the wonderful comment 👌🏻
May I please have the amount for you to each ingredient?
@@denisecarter3612 the ingredients are listed in the description box below the video
I was gifted a brisket from my aunt yesterday, and followed your instructions and my first time making a brisket was amazing thank you
Great, glad you liked it 👍🏻
That looks more like a flat instead of a brisket
I only cook my briskets with this method. No more dry beef brisket. Outstanding results. Thank you very much!
Nice gift aunt
Hey, a fellow first timer! 😁👍 I just bought my first brisket today. This will be my first time cooking one, and this will be the recipe I’m gonna use.
I did this recipe at the weekend for the first time. The rub is nice. A little bit of heat at the end when eating it.
Make sure you use a deepish tray as my brisket produced a lot of liquid so you need to be able to contain that so it doesn't go all over the oven.
But this was a nice asy recipe and the beef was really tender. I will be doing it again. Maybe reduce some juices down to glaze it before serving for a bit of extra moistness in the beef.
Sounds great!
I'll try this tomorrow first time cooking brisket in the oven thanks for your friendly instructions 😍👌🏼
Absolutely 👍🏻
How did it come out?
This recipe is so beautiful, I can’t wait to try it this weekend,,,🎉🎉🎉
Great 👍🏻
Will be cooking brisket for the first time by using your rub recipe. Hope for the best.
Good luck 👍🏻
This looks good. I just ordered a brisket from work and seriously want to give cooking a brisket a try.
Absolutely
I love brisket. But it takes sooooo loooong to cook.😊
My family and I love brisket
We made it for NEW YEAR🥳
THANKS FOR YOUR RECIPE.
HAPPY NEW YEAR 2023🍾🥳
Great and Happy New Year 🎆
Happy New Year 🎆🎊
@@daintybite 😊
Could you make a video on how to BBQ spam using ketchup packets from McDonald's, I don't think people will be able to afford a brisket anytime soon. 😁.. Thank you for sharing your recipe, I got me a 12 pounder.
😂😂😂
God job my dear. Looks amazing. I will try this weekend. Wish me luck❤
Good luck 👍🏻
What would be your directions for a 16 lb brisket?
If it’s a flat trimmed piece as thin as the one in the video it might take 6 hours to cook properly. I cooked a 10 pound piece the other day and it was ready in 5 1/2 hours . I would definitely go by internal temperature, use a thermometer it should read 200 degrees F for a perfectly cooked brisket. Good luck 👍🏻 .
It might take more time if the pice is thicker 🙏🏻
Excited to try this tomorrow! Expectations are high :) comments seem to be all super positive!
Good luck 👍🏻
Thank you. Looks amazing and I will try this tomorrow
Great 👍🏻
@@daintybite It is in the oven right now. I will let you know how it turns out. I put it in at 11 am Pacific Time and I will take it out just after 4 pm
Thank you for sharing your recipe! I noticed in the description box you have for the barbecue seasoning salt two times? In total 2 and 1/2 tablespoons? Thank you!
Thank for letting me know 🙏🏻
Looks excellent! I'll try it tomorrow. Thanks!!
Great 👍🏻
My golly gosh! Amazing recipe! But I suggest you coat it in some beer after the cooking is done but if your kids have the brisket too maybe save some without the beer 😂
I'm going to try your recipe here in just a few minutes
Thanks for trying 🙏🏻
Looks great Mona I will try it
Great
Was so good.
Will do again.
Thank you so happy to hear 🙏🏻
What temperature is it ready?
gonna try this tomorrow!
Good luck
Great video, thank you
Finally a short video how to make one in a couple of hours compare to the other ones I just saw.....ima try it and if it doesn't comes out good ill just chop it and make tacos😁🤷♂️
Good luck 👍🏻
Hi, can i partially cook the brisket and finish it the next day?
great recipe looking forward to trying it out :-)
I like your style: appreciate the class lesson
Thank you so much 🙏🏻
Looks good vegetable oil substitute butter can I use butter instead ?
You can or brush with mustard instead
Looks delicious 😋
Thank you
You don't use a Thermometer?
Thinking of cooking a brisket for Christmas Eve dinner, and this method sounds easy enough! May I ask how you determined the time of 5-6 hours to cook your brisket @ 280 degrees?
How many pounds do you have?
@@daintybite
I have a 7 lb brisket.
@@josierobles3064 make sure to cover well and bake at 285 degrees F. Check on it after five and half hours. It might be done at this point or needs a little more time. I would definitely check internal temperature, it should be between 195 and 200 degrees F. Good luck 👍🏻
Thank you
@@Diamond88keyz you’re welcome 👍🏻
Right On! Mona. I will use your recipe tomorrow. Thank you where do I get that paper? What is the proper name?
Thank you 🙏🏻
I hope it comes out well, parchment paper for easy clean up. You can find in any grocery store.
Looks yummy
Thank you
after you take it out of the oven, to make it juicer would you wrap in when you leave in on the bench?m to rest?
You can but you don’t have to wrap it. Just make sure to let it rest at least 15 minutes before slicing against the grain and good luck 👍🏻
Mmmm. Thank you
You’re welcome ☺️
Awesome technique 👌🏾
thank you
You can put wet wood chips inside as well…
My brisket is 10#. Do I just double everything, including cook time?
I made a 10 pound brisket earlier same thickness as the video, didn’t take more than 6 hours in the oven. I would check on it after 5 1/2 hours. A thermometer is recommended, temperature of 200 degrees F is the perfect internal temperature. I hope this helps 🙏🏻
But what if I don't have a convection oven? Don't you have the temperature and length of cooking for a conventional oven?
@@abbyhillman769 just cook at the same temperature, same thing. I tried both ways. Check at 5 1/2 to six hours. It’s ready when Internal temperature is 200 degrees F. Good luck 👍🏻
So do you mix all the spices including the bbq seasoning?
You either use a store bought barbecue seasoning or mix the spices I listed in the ingredients/ description section. Either or not both. You can serve with barbecue sauce at the end/ optional. I hope this helps
I live in Malaysia and I am confused with the difference between garlic powder and onion powder
How long for 12 lbs???
@@grubzboyz3764 I did a 10 pound flat cut piece and it took 6 1/2 to 7 hours. I would go by internal temperature, should be at about 200 degrees F and I would check the progress after 6 hours.
@@daintybite wow thanks so much for replying!!!!! I really appreciate it!!! I have smoke and bbq but….. lazy lol.
What internal temperature are you cooking the brisket to?
Thanks!
190- 200 F
The recipe is great but seed oils( vegetable oil)are no good. Use tallow instead, then you get the health benefits as well.
Cook it at 5,130,000 for one second
Will this work in cast iron dutch oven?
Yes of course
No liquid smoke, yes!!!
Is it good to allow time to marinate or doesn’t matter?
It’s good to allow an hour before placing in the the oven. If you can’t it’s not a huge deal.
I have gone with the long marinate hah.. I’ve opted to marinate 24 hours. Thanks
285F or 140° C for 1hr/lb
Yes absolutely but please check on it an hour before it’s supposed to cook and go from there
What happens if i use regular paprika??
You can use regular paprika, smoked paprika just gives it a nice smoked barbecue flavor.
Hi is this a flat cut or point cut?
Flat cut
Like everything except the "vegetable" seed oil. Thanks!
@@Zizzyyzz you can choose a different oil melted butter or mustard if you prefer
@@daintybite It's already in the oven! Skipped the foil, as well. Thanks! 🥩😋😄
Nice job.
Thank you
How long do u keep it in the oven?
One hour per pound but check on it one hour before because every oven is different. For six pounds I would check on it after 5 hours
How long and what temp for 4lb???
It might take 4-5 hours in the oven. I would check the internal temperature and it should be between 198- 200 degrees F. Check on it at hours and go from there
@@daintybite should I bake it at the same temp you did ?
@@monicagallegos2111 bake at 285 degrees f the whole period
I cant find the rub recipe here? where to find it?
The rub recipe is listed in the description box below the video under the name barbecue seasoning
So is it 1 cup of rub on each side or 1 cup will cover both sides?
1 cup is enough for both sides for a 6 pound brisket
@@daintybite is it ok if I don't have parchment paper to just use foil?
@@ls4.8frank absolutely, you can just use foil, but please cover well. If foil paper is thin double up.
@@daintybite great! Thank you for the fast replies ma'am. Let's see how the family likes it. I used Grill Master Applewood rub and brisket rub 50/50 mixture along with the other ingredients. Should turn out great.
@@daintybite it turned out amazing. My brisket was 6.44lbs and I cooked it for exactly 5 hours and it was perfect, tender, juicy and the rub combo I made was on point. No sauce was even needed. Honestly I have never had a better tasting and more tender brisket in my life. I think I will gladly cook my brisket this way from now on seeing how this was my first time trying it in the oven. Thanks for the "how to" and keep up the good work.
She did
I cheated a brisket this way. Smoked it for 4 hours... finished it like this
Could someone please give me the dry rub recipe here?
Could I do even parts of salt pepper smoked paprika and haf part garlic powder?
Rub mix is listed in the description box below the video
@@daintybite
Oh my goodness!
You are so kind to, actually, reply to me.
I'm just old and don't do well with technology.
I apologize for bothering you so late.
I'll try to find it.
Thank you so much!
So a 3lb takes 4hrs at 285f?
What BBQ sauce was used
I make my own barbecue sauce, I’ll be uploading the recipe very soon
I just posted a video for 2 kinds of barbecue sauce. Check it out
what do you call that white paper?
Parchment paper
Thank you. This recipe has made me a legend in my household.
great, i'm so glad you love the recipe
I grew up in Kansas City, where delicious brisket grows on trees. I haven't lived there for some time, and I have always missed my brisket ☹... until I found your recipe! 🙂This is as good as anything I ate back in KC. Bravo ma'am, and thank you so much for sharing!
Thank you for the kind comment, I truly appreciate you 🙏🏻
Vegetable oil is terrible. May as was put machine oil on it instead. That stuff causes so much inflammation in your body
Then use whatever oil you like.
That's a myth, vegetable oil is fine.
@@Jo3Mlol myth??
I made this amazing brisket today for my family! It was absolutely amazing and everyone loved it. I had to adjust it just a little bit, but came out outstanding!! Thank you for sharing this video and I will always make it like this. Thank you and greetings from Austin, Texas!
Great glad you like it 👍🏻
I love videos with NO human faces, shows you are serious about sharing the recipe not your ego. Love the simplicity of this, and will make it in a few days.. I usually use smoked paprika for most meats and sauces.. thanks..
Thanks for the kind comment 🙏🏻
Thank you for voicing what I have always thought but never found the words to voice.
I appreciated this video too.
Indeed it is a the age of the ego.
Everyone seems to want to exibit an unrealistic filtered, strategically lit "flawless" image.
Oh no, not vegetable oil 😢
That's a killer, highly inflammatory.
Love the recipe minus the horrible seed oil used to get the rub to stick. Seed oils are horrible for your health, they are rancid.
You can use olive oil or mustard instead if you prefer 👍🏻
Making this now. Wish me luck!🤞
@@Banana-lk7tf good luck 👍🏻
I made this for Christmas and nobody believes me that it’s my first time making brisket! It was a total hit! I’m definitely making this again for new years and very occasion.
Love to hear, glad you like the recipe 🙏🏻
Well id definitely let it rest for 1-2 hours before cutting it. Besides that id follow the recipe like she said
I use this recipe the last time I make brisket and it was super juicy. I’m cooking brisket again today doing the same exact thing in hopes that it turns out the same. Thank you for the video.
Great, good luck and thanks for the kind comment 🙏🏻
This recipe is very helpful. Will try this in the next holiday. Sending love from the Philippines!
I made a corn beef brisket today using ur cooking instructions and it was delicious and easy!!
Thank you for sharing 🙂
Glad you like it
I followed this cooking process and the brisket came out fantastic. I used my temperature probe to determine temperature, so when the meat reaches the desired temp, the oven just shuts off. The brisket came out moist and flavorful without any BBQ sauce. The next time I will set the temp to 190 and see where things land. Thank you for the process. How do you feel about using liquid smoke or mustard as the binding agent? BTW, I used the brisket seasoning from HEB and things came out really well!
Brisket seasoning @heb is great. You can use mustard instead of oil and liquid smoke is optional if you like.
Thanks for trying the recipe, so glad you love it 🙏🏻
I have an 11lb unleveled brisket, using a regular oven. I set my oven to 10 hours, 285. I understand it’s 1 hour per pound and to check after 9 hours. Once I check it I will add 30 minds or so. However, my question is, do I uncover to check the internal temp? I’m nervous since it’s for a family gathering. Thank you for your recipe
@@lizzieDriguez please check it after 6 hours, don’t be nervous and open to check the internal temperature. It should be good at 200 degrees F internal temp.
@@lizzieDriguez please don’t leave it for 9 hours without checking. It might be done at 6 hours or so. It also depends on the cut, if it’s flat cut, it won’t need a lot more. Good luck 👍🏻
@@daintybite I appreciate your response. It is helpful! I will check it at 6 hours and go from there. The brisket is not flat. One side is thicker
@@lizzieDriguez good luck, check it if internal temp is not 200 degrees F, cover it very well and put back in the oven until so.
I love it, so Much thank You. I did cook it for 1hr per pound in A Conventional oven and it was too long it was lil over cooked but still Edible. It was So Tender. Also I would cover it to rest When I did it brung a Lil Moisture back. Will try it again At 5 hrs for 6 pound. I love this recipe. Thanks again For Sharing.
Love to hear your feedback, so glad it worked out
That shrunk a LOT!
Wtf happen to the brisket
Lol....beef shrinks alot even though it's expensive as hell
5-6 hours is way too long
@@malfaroangel3896 It is only at 285 degrees temp
@@malfaroangel3896 slow cooking is the best method for tender meat.
San Antonio Texas, we never need a reason or excuse for great BBQ 😋
Thank you and may Jesus Christ bless you
🙏🏻🙏🏻
Thank you !
I followed your directions ; and i made for the 1 st time a perfect brisket . Good teacher and chef!🙏
Thank you so much 😊
Thank you that looks good! For all the people that said.you should have said convection oven at the beginning.....listen closely she did say a standard oven would work but adjust.the times!
Thank you 🙏🏻
Thanks to you, my first time cooking a brisket was a success! Thx from Michigan!❤️
Yay love to hear that
Made this for dinner at the firehouse today, first time doing a brisket but it turned out amazing! Didn’t even need the bbq sauce, there was so much flavor from the rub. Thank you!
Thank you so much, love to hear that 👍🏻
I made this yesterday and it rocked! Thank you for the recipe and the instructions. It didn’t need extra sauce. Love your cooking style and will try some of your other recipes!
Great, and thank you so much for the kind comment 🙏🏻
I am baking mine right now. I am slow baking it for 5 hours. I can't wait to see how it turned out.
@@junglejoecvideogates9705 how did it come out?????
@@tracyburgesslevy7101 It turned out amazing! Soaked that Brisket in beer for 20 hours. Melt in your mouth tender
@@junglejoecvideogates9705 that’s a great idea! I may try that too!
Thank you!
Convection oven doesn’t matter much when the food is covered😎