Thank you Helix Sleep for sponsoring! Click here helixsleep.com/ragusea to get 25% off your Helix mattress (plus two free pillows!) during their Memorial Day Sale, now until June 5th. If you miss this limited-time offer, you can still get 20% off using my link! Offers subject to change. #helixsleep
Hey Adam, nitrates don't give you cancer, vegetables are full of them. The processed meat on the other hand, they're used on to preserve it, is what gives you the cancer.
Idk if it’s cause I’m high, but I’m really digging this “podcast” type episode. Idk why it feels like that, or if it’s cause I just listened to the liquid smoke video. Anyway, thanks for the 10 minute distraction!
From all the food channels I've watched, Adam is the one I'll mostly likely make. Mostly because he adapts it so well to normal live. It really makes his recipes seem doable, even for a guy like me who's nearly Burned the kitchen down twice with a microwave.
Adam approaches his recipes from the lens of an inexperienced cook. Once you get comfortable cooking, most of the recipes from the food channels you'll watch online are more than doable. It's the trending foods on YT shorts like max the meat guy that make cooking seem unrealistic
He's the only channel that I actually have used. I've made his sodium citrate mac and cheese repeatedly, gave a shot at his beef kalbi, which was a little unsuccessful but still pretty good, and his mousse was killer.
I have yet to make a "recipe"(technique) that Adam pitches that hasn't turned out excellently. The single pan roasted veggie pasta dish is a standard in this house!!
There are definitely going to be reviews. Ant's BBQ Cookout is surely going to, he's reviewed other of Adam's BBQ related videos. I'm sure Ant will disagree, but this looks pretty good!
The BBQ redemption!!! Thank you for repping liquid smoke and being the advocate for the home cook! Also love to see another 'stand and deliver' style video like the dry ice cream one :)
Really want to see a pit master try and replicate the liquid smoke experiment Adam is trying here; with some tweaking and some barbecue expertise, I think you really *could* get to a place where it could match the quality of properly barbecued brisket
Wasnt planning on doing a video on it, i think Adams version looks great and for an oven brisket it looks incredible. He killed it! I like liquid smoke, i use it in my oven recipes like my own oven brisket video i did about a month ago. The "off taste" doesnt bother me. Also, the brand Adam used in this video is a marinade so its diluted and not just pure smoke concentrate. So his application is totally fine!
I know you've asked in the last video, but this new more ""wide"" way of filming is SO nice, it really does wonders to make us feel like we're in the kitchen with you!
I completely disagree. I miss the old voiceover and editing style of the old videos. It feels like he is just trying to cut down on time it takes to make the videos by cutting that out entirely. It can be ok and this wasn’t bad, but there is just kind of a “live chef on a Today Show segment” feel to this style that is kinda offputting every video.
I still like and look for the other style but I do enjoy that he’s more relaxed and so the video is as well. I still want the old style but if he wants to add in these kind of videos I don’t mind.
The new style is chill! I would say I do prefer the original one, but I absolutely understand that this is probably easier on your workload. Good stuff.
I love the current iteration of the shooting style here. A little more plausibly impromptu, a little more "cable television" in the angles and edits, a bit more of a chill hang-out vibe than a FOCUSED LESSON. I love this.
I was just recounting how we run a full brisket, untrimmed, bagged or wrapped, for 12 hours at 225. Took us a while to convince our stores up in Washington to stop halving and trimming, but enough Texans got up here that it's now a thing. Way more smokers in use now, too, for more than just salmon...though smoked salmon...mmmmm....
"There's an order of crazy ... At the top of the crazy list is the big cat people, and directly followed behind the big cat people are the barbeque people with their $2000 smokers and their bullshit" -- Ordinary Sausage
Loving this format. Feels like a quick class lecture, clearly laying out what you're doing, and a quick run through what actually doing it entails. I think this is the perfect balance between cuts/sped up and live talking/working.
195 is a fairly low temp compared to many recopies out there, but that was the juiciest brisket shot I've seen in quite some time. Will need to give it a try.
I've done liquid smoke, salt, and pepper. 200 degree oven and let it go overnight for like 20 hours. Been told its the best people have had 🤣. Take the drippings and mix with bbq sauce and reduce until back to sauce consistency 😊
I've been experimenting with liquid smoke for the past few years too. FWIW I've found that I prefer Wright's to Colgin. Wright's doesn't have added vinegar (so it is more versatile), and to me it tastes more like "natural" smoke. I've even tried adding it to scrambled eggs, tuna salad, and other random things, with (generally) great results.
I kind of like this style of more casual, more personal videos. Almost like im just standing next to you as you explain what youre doing in the kitchen. Awesome
I love the casual approach to this video. It's not rushed or anything. I have a bigger bottle of the same brand of liquid smoke and I'm not exactly sure how much to use and was surprised how much Adam used. I'll try using more liquid smoke next time I use it. That brisket looks so good, I'm tempted to buy some brisket and do the same.
God! I said it on the dry ice vid and will say it again here! This feels like SUCH an evolution style-wise compared to past videos. The audio even feels better, haha. I feel like we're right there in the kitchen with you and this is already one of my favorite videos!!! Bravo Adam, looking forward to more in this 'new era' of stand & deliver :)
After watching your last video about liquid smoke I have since baked chicken in a marinade/brine with it after which I used the same brine on a rack of pork ribs that I baked this morning. 3.5 hrs @ 285F and then 40ish min @ 385F basting with bbq sauce every 10 - 15 min. I have to say they were the best ribs I've ever eaten, and I have had slow smoked ribs on an offset before many times. I don't know why I turned my nose up at it as an inferior method for so long.
Chefsteps posted a video a long time ago on how to make smoked brisket at home without a smoker. Great video because the quality of their brisket was able to fool one of US top pittmaster and he didn’t know it was made indoors
We have made some improvements to that recipe, you should check it out! I also have a feeling you're going to love what we have coming up the summer ;).
Liquid smoke works great with chicken pinwheels sous vide; from a ChefSteps recipe, I use 10 g (~2 t) Liquid smoke, 30 g (~2 T) molasses, and salt and pepper in the bag with the chicken, cooked ~3 hr at ~150 F. Finish it on the grill, and it's the best BBQ chicken I've yet made. -Tom
Purists will turn their nose up at it but how many people don’t have a smoker, or a backyard even. A comparable product through more accessible means. Bravo, Adam. Also, I dig the new chill “low-effort” style. It reminds me a bit of Marco’s I don’t give a fuck energy
big fan of the different format in this one, talking directly to the camera instead of a voice over. a blend of the two really makes for a more engaging viewing experience, awesome stuff :)
Gotta say, I really love this new live narration format in this video. Can't quite put my finger on it, but that, coupled with the lack of music in your videos, it just makes them feel a lot more personal and engaging. Good stuff!
@Adam Ragusea The reason that everyone doesn't just let Brisket smoke without being covered the entire time is that during the cooking process, there is a point in which the rising temperature stalls, usually around 160f or so. The point of wrapping it is to get it past that hump and into the higher temperatures quicker, as the quicker it cooks at that point, the more moisture it will retain. Without that stall in temperature increasing, the evaporation wouldn't be as big of an issue and you could get an even deeper smoke flavor in the brisket
This is the type of video I subscribed for. Awesome food in a manageable way, learning things along the way, and learning from the mistakes you make in the development process 👏
2:35 Appreciate keeping this bit--gave me a chuckle. Also, I used to be in the camp of liquid smoke-hate, but after watching your last video on it I realize my bias was unfounded. I'm looking forward to trying some home BBQ soon, thanks for the video!
I think telling people "don't even bother if u cant get a smoker its not the same" is elitist bull-crap. Not everyone has room for a smoker or can afford one, and this is a much, much cheaper and approachable option!
This new "cooking show" style of filming (see also: the dry-ice ice cream video) really gives off a Counter-Signalling vibe, like Adam's gotten so self-assured in his content that he doesn't feel the need to "rely" on the really focused editing and dubbed-in narration that smooths over whatever rough edges come about in making audiovisual content. It feels like a real sea change for the channel as a Brand™ and I welcome it.
The live commentary makes it feel like a cooking show. I'm not sure it's better than the usual scripted, but i do like it a lot. Good to see you experiment Adam!
I've been longing to make that for so long, but I've never had a smoker or even a garden to put it at. This is just what I've been waiting for. Thank you. As always, your videos are insightful, realistic and practically applicable.
Loved the change in style in this video, editing felt the same as your usual content but the presentation definitely brought a different vibe that I like. Mixes things up a bit. Keep up the good work!
I'm liking these more casual, talk as you film videos like this one and the dry ice cream one from a couple weeks ago. These are fun, keep up the good work Adam!
Adam, you CAN do juicy moist BBQ chicken breasts, you just need to wrap it with a couple pads of butter after you've smoked it, and you need to keep the temps really low at first (when doing it on a real smoker). If you do it properly with the butter (or substitute duck fat if you want it to be especially delicious and don't want to use butter), it'll come out just as good as any other juicy breast. Now, I'm personally not a fan of white meat, so I just do thighs or whole haunches normally, but I've done it a couple of times for people and it worked out pretty well. It's not a good bbq item IMO because it doesn't have the necessary fat, but it still works well enough lol
Adding fat indeed does this well. That's the same reason the bbq'ed beef or pork is "juicy" - it's actually not, in that by the time it's cooked 13 hours and is nearly 200 degrees any water that was in that meat is _long gone_, but it's been replaced with fat from all that intermuscular fat rendering down.
I can't really tell you why, but this video felt way more casual and I really liked that. For some reason. It felt really personable and made it a lot more enjoyable to watch than usual, which is crazy to say because I love your videos in general no matter how you do that, but this video just felt different
I really like the new video style here compared to the other recipe videos. Not just voiceovers, but also informal, direct talking to the camera. Changes it up nicely!
I made a sous-vide bbq beef belly the other week. I used a little liquid smoke in the bag but I did finish it on the gas grill with a smoker accessory thing for a couple of hours... but wow. Beef belly, what a revelation
Liquid smoke is great if you want to smoke something and not really pay attention to it. I’ve cooked briskets in a oven bag the same way with a little water and the liquid smoke and it honestly seems like the same thing. Super moist and is gone within a couple hours usually.
The most important note is, that you should follow the dosage recommendation on the bottle at all times and not be me and use 10x as much, because "it ain't much".
I use "Wrights Liquid Smoke" Which is highly concentrated. I diluted three parts water to one part liquid smoke, or else it is much too strong. There doesn't seem to be any other ingredients except water and natural hickory smoke. I think it is a superior product rather than the one shown in this video. But then again, that's just my opinion.
Something about seeing the camera set up during your to-camera parts of this video, gave me a rather strong welcoming feeling. I think it's a reminder that, this is just a dude in his kitchen, made the process seem more approachable (even as someone who's not shy in the kitchen). Have to find me some liquid smokes to test some fake-bq myself. I love the taste, but prefer it in the food rather than in my clothes and hair.
You just made me make an order. Been meaning to try making brisket at home as I've never done it. It's super difficult to find a brisket where I live, but until then I'll make sure I have all the remaining ingredients. Thanks for the video!
I picked up a packer brisket from Costco a while back. I did burnt ends with the point in the oven for Super bowl, they were amazing. I then cured my own corned beef for St. Patrick's day, and with the remainder of the flat I'm going to make Pastrami. Earlier this month I smoked a 16lb (pre-trim weight) packer brisket on my Weber kettle for my birthday, it took 16hrs, Texas style rub of S&P, it was amazing. I want to make an oven and a kettle smoked version to compare at the same time, temperature control was obviously easier in the oven, but it wasn't difficult in the kettle, it just varied more, or at least I think it did. I just need more friends than I currently have as the 16lb brisket had leftovers, I can't imagine what two of them would net for leftovers. Maybe it's not fair to compare burnt ends to a whole brisket, but the bark on the kettle smoked brisket was texturally better & more flavorful. If your plan is to slather it in BBQ sauce afterwards I don't think it matters though. If someone offers me BBQ they made in an oven with liquid smoke, I am not going to turn it down, if someone cooks me food I will be grateful.
Living in an NYC apartment, I really appreciate this video because the concept of having access to a smoker is... not a thing for me. I'm going to have to give this a shot the next time I have a weekend with no plans to dedicate to babysitting it.
Looks great! I mean I’m sure it isn’t quite as good as a real smoked brisket, but “low and slow” is more important to the final result than the form the smoke takes. It gets a deal of approval from this central Texan - I mean, I’ve seen far, far worse from places that used a real smoker after all
To improve on this recipe, leave a pan of water on the bottom rack to increase humidity and improve even heat transfer. Also use a thermometer and wait until at least 170 to wrap. To improve on the wrap, leave the top fat cap exposed so the fat renders better (foil boat). For the better resting, put in a prewarmed cooler for several hours, or better a toaster oven with a quarter cup of water in the wrap holding temps at 150F.
As Adam mentioned, some liquid smokes are concentrated so you wouldn't want to put it directly onto the meat. Check the directions on the bottle and it'll usually indicate how you should cut it with other things before applying to foods. Wright's is a common brand, and it suggests 1 part smoke to 2 parts water before applying to meat. You can also mix it with yellow mustard, which helps it and the your spices stick a bit better, but doesn't really add much extra flavor. You could also put some beef tallow (or butter) on the bottom of your foil before wrapping, which is something Goldee's barbecue does, then they let it rest in a 155f smoker (or oven) for 6-12 hours. Some briskets do like to go up to 203f, so you should check how easily your temperature probe pierces the brisket. It should be like stabbing it into gelatin. You can add celery seed powder to your rub to get that "smoke ring" as well, since it's naturally high in nitrates (which do convert into nitrites in your body). For some reason people believe celery powder/juice is a healthy alternative to adding nitrates/nitrites directly :P.
I dont care how objectively good this liquid smoke thing is, it will never replace sitting outside next to delicious smelling burning trees while drinking a beer
Oh, gee! Adam letting the Liquid Smoke secret outta the bag. My Mother turned me on to it in the ‘70’s. It is (was!) our secret weapon. Next up, please……smoked fish dip. Especially Mullet (the fish, not the hair style). Wondering if Mullet is a regional fish to my area. Will need to Google that now to see. Thanks for posting such good recipes and techniques.
The "Texas Crutch" was originally done with foil to deal with "The Stall". I *think* it was Franklin BBQ who first did it with the butcher paper, specifically because it was semi-permeable (unlike foil) so could still accept smoke, while trapping enough moisture to allow it to not stall. I could be wrong, but that's from my memory.
Liking the new style of video shown here and in the dry ice ice cream video. Shows how to do things like this without making a gigantic mess of your kitchen.
Your timing sir is impeccable because I have chicken leg quarters in a brine as I watched this video, waiting for tomorrow! I'm doing mine overnight because it's a much "weaker" brine than what you have here, but the tips about temperature and timing are going to come in VERY handy for me! I've not done chicken slow-cooked like this, but I'm trusting you haha! Really, it's less trust and more that I've tried your advice before this and it's worked out fine. So I feel you've proven your points and I feel pretty confident that this'll come out great. There are so many things that I can't pull off these days, that something like barbecue feels extra special, because for once we don't have to change ANYTHING for my husband's diet.
It's super smokey outside right now so I decided to try this. I really love your attitude in this video, much more laid back and casual, maybe with a hint of IDGAF. Thanks and cheers mate, hope you read this and you're doing well
the most peaceful 11 minutes and 2 seconds of somebody swinging a baseball bat at a hornets nest. great work as always. gives me something else to play with in the kitchen!
In general you want to pull brisket based on feel rather than temperature. Start checking once you've hit a little over 190, by just sticking your meat thermometer in in a few spots and see how it feels. If the meat is still pulling at the thermometer as you stick it in and out, leave it for another 30-45 minutes and check again. It's not as recipe-friendly as a specific temperature to hit, but I find it's much more reliable for hitting the right spot of tender but not too overdone. For example, I can believe that 195 worked out for the relatively leaner and thinner flat, but I would guess it would not be enough for a point or a whole brisket for most cuts. I learned this technique making whole briskets on a smoker, but I now also use it for things like pot roasts or any other application of slow cooked big fatty beef.
You made this video in Summer. Prepare for the wrath of BBQ Enthusiasts when their power is strongest! They can’t be reasoned with! The pressure of a $3000 pit compels them!
I like these less-edited videos (or at least, videos that feel less edited.) Your usual style is great and what I came for initially, but this feels like we're in the kitchen with you.
Going to the butcher now so I can try this with my homemade liquid smoke starting Saturday morning. Should be ready in time for our Memorial Day party. :)
I really like the more informal nature of this video Adam. It feels more personal. But I also really enjoy your more structured educational videos! Keep doing what you do!
I was just planning to do this for the first time this weekend. I'm glad I have a video for reference now. The thing I had found said to cover it for the entire time cooking.
That looks great, and like something I could almost imagine making. Only problem is I don't get up 13 hours before dinnertime. Certainly a lot easier than prepping a BBQ/smoker and keeping it going all day.
Also easier if you don't have the space for a smoker. People living in apartments would, I feel, get a _lot_ of mileage out of this style of barbecue. Will the final product ever be as good as pit barbecue? Probably not without help from the Devil. Will it be "good enough" to hold you over until you can get to an actual pit? Almost certainly.
The nice thing about these large pieces of meat is that they really benefit from a long rest period. You could put make it quite a bit ahead of time and rest it for hours and it will only improve. If you have an insulated container like a cooler you can rest a brisket all day and it will still be warm when you are ready to serve it.
Great video! It’s interesting to see the different filming and editing style on this video. It feels more casual than the regular video style, I like it though!
Is anyone else loving these more “casual” shot videos from Adam? The dry ice ice cream video and now this barbeque just feel more summery? Great work as always Adam gotta try this one
Liking the new presentation for the cooking videos. I never tried making BBQ brisket cause I don't have a smoker or anything, plus we don't really have that culture here so accessing the same tools and ingredients might be difficult (no applewood and hickory wood pellets where I live), but I'm sure ill try that brisket recipe in the near future. Seems like the perfect dish to prepare the night before and then have lunch the next day.
Really love this new way of editing and filming. It’s really personable and has less production. Thoughtful presentation and great alternatives for the home cook as always. Appreciate it!!
Hey Adam love your content! I live above a BBQ restaurant and it makes me want to try this so bad. I only have a bog standard electric oven without convection. Do you have any tips to make this recipe with a normal oven? Would it work in a slow cooker? Thanks!
Slow cooker would be trickier; since it traps almost all the moisture, you're likely to end up with a stew (albeit a delicious one). Don't let the lack of a convection don't stop you; even without it, electric ovens tend to heat more evenly than gas ovens, so it might actually be to your benefit. The main things to remember are that it might take longer, and the heat in an electric oven comes from the top target than the bottom: To work with that, line a rack with aluminum foil, and put it in the second from top position; this will protect the meat from getting direct heat and allow it to cook more like a pit than a broiler. Will probably still take a couple tries to find the right method, so if results aren't great the first time, don't give up.
Thank you Helix Sleep for sponsoring! Click here helixsleep.com/ragusea to get 25% off your Helix mattress (plus two free pillows!) during their Memorial Day Sale, now until June 5th. If you miss this limited-time offer, you can still get 20% off using my link! Offers subject to change. #helixsleep
Thanks Adam! Love your videos!❤❤❤
BBQ redemption
Hey Adam, nitrates don't give you cancer, vegetables are full of them. The processed meat on the other hand, they're used on to preserve it, is what gives you the cancer.
Hi from Knoxville. Could you please tell us the brand of liquid smoke you use? Thanks
Idk if it’s cause I’m high, but I’m really digging this “podcast” type episode. Idk why it feels like that, or if it’s cause I just listened to the liquid smoke video. Anyway, thanks for the 10 minute distraction!
From all the food channels I've watched, Adam is the one I'll mostly likely make. Mostly because he adapts it so well to normal live. It really makes his recipes seem doable, even for a guy like me who's nearly Burned the kitchen down twice with a microwave.
Adam approaches his recipes from the lens of an inexperienced cook. Once you get comfortable cooking, most of the recipes from the food channels you'll watch online are more than doable. It's the trending foods on YT shorts like max the meat guy that make cooking seem unrealistic
third time's the charm, good luck!
That’s been the exact intent of his channel since the beginning. He’s said it himself
He's the only channel that I actually have used. I've made his sodium citrate mac and cheese repeatedly, gave a shot at his beef kalbi, which was a little unsuccessful but still pretty good, and his mousse was killer.
I have yet to make a "recipe"(technique) that Adam pitches that hasn't turned out excellently. The single pan roasted veggie pasta dish is a standard in this house!!
I love Adam's willingness to charge into the heated world of barbecue!!
Yep as a pitmaster myself he’s making a bold move posting this but I’m a fan so I’ll still watch! 😂
There are definitely going to be reviews. Ant's BBQ Cookout is surely going to, he's reviewed other of Adam's BBQ related videos. I'm sure Ant will disagree, but this looks pretty good!
well it's only 225f, compared to the heated world of fine pastries at 400f (and with hundred year old french bakeries), that might as well be tepid
BBQ nerds are almost as bad as italians online. such babies over every facet
Bbq nerds seething rn because he used an oven instead the smokemaster 3000 at 218.8 degrees for 17229 hours
He put the chicken leg on the left because it has no vinegar. This man is consistent
Didn’t he say the liquid smoke had vinegar in it?
not many will get this joke 😭
"Vinegar leg is on the right."
@@JJamahJamerson He didn't add vinegar on top of it. Very important distinction.
Deserves a heart
I love that he has such a realistic process and not shy to show errors made and the diligence he has for doing the viewer good.
Normally I prefer a more edited video, but this format has the perfect balance of casual commentary and well edited sequences.
Yeah - but the camera position isn't right. Adam has to bend down to lean into the right position. Didn't look very comfortable!
yeah, I miss the older videos. Not into these types of videos.
It gives a quarantine Alton brown feel
This video really captures the “I’m just a guy in my kitchen” vibe while keeping the quality I expect from Adam at this point
The BBQ redemption!!! Thank you for repping liquid smoke and being the advocate for the home cook!
Also love to see another 'stand and deliver' style video like the dry ice cream one :)
¡Óralé!
@@wompastompa3692 Kuh-jones
I like it too but don't forget that he mostly does it this way because it's less effort.
@@Memotag exactly, that's what we love about Adam.
That’s great because who has time for unnecessary effort?
wow that looks so much better than the last brisket! well done 👏
Hey ant you gonna do a response video to this one and or try doing a liquid smoke topic video?
You’ve got to make a video on this one!
I was wondering what you were going to think about this
Really want to see a pit master try and replicate the liquid smoke experiment Adam is trying here; with some tweaking and some barbecue expertise, I think you really *could* get to a place where it could match the quality of properly barbecued brisket
Wasnt planning on doing a video on it, i think Adams version looks great and for an oven brisket it looks incredible. He killed it! I like liquid smoke, i use it in my oven recipes like my own oven brisket video i did about a month ago. The "off taste" doesnt bother me. Also, the brand Adam used in this video is a marinade so its diluted and not just pure smoke concentrate. So his application is totally fine!
I know you've asked in the last video, but this new more ""wide"" way of filming is SO nice, it really does wonders to make us feel like we're in the kitchen with you!
Nice work Adam!
he might have seen your video on liquid smoke and gotten inspired
Fancy seeing you here :D love your vids and techniques, Chef Steps team!
I like this live narration format. It fits the informal yet practical ethos of this channel very well. And the brisket looks great!
I completely disagree. I miss the old voiceover and editing style of the old videos. It feels like he is just trying to cut down on time it takes to make the videos by cutting that out entirely. It can be ok and this wasn’t bad, but there is just kind of a “live chef on a Today Show segment” feel to this style that is kinda offputting every video.
Hard disagree.
I still like and look for the other style but I do enjoy that he’s more relaxed and so the video is as well. I still want the old style but if he wants to add in these kind of videos I don’t mind.
I prefer the old narrated ones tbh
I completely disagree, I didn’t like this video as much as I usually like his videos and now I know why. I’m a fan of the voiceover.
The new style is chill! I would say I do prefer the original one, but I absolutely understand that this is probably easier on your workload. Good stuff.
already the brisket looks a lot better than the last time, well done adam
I love the current iteration of the shooting style here. A little more plausibly impromptu, a little more "cable television" in the angles and edits, a bit more of a chill hang-out vibe than a FOCUSED LESSON. I love this.
I love Adam’s videos and the personality he brings to them.
Adam, you're going to make the BBQ purists from Texas very upset, but I love it
Typically, if Texas is upset about something, it means you're doing something right.
I was just recounting how we run a full brisket, untrimmed, bagged or wrapped, for 12 hours at 225. Took us a while to convince our stores up in Washington to stop halving and trimming, but enough Texans got up here that it's now a thing. Way more smokers in use now, too, for more than just salmon...though smoked salmon...mmmmm....
@@SimuLord probably less so this time around now that the brisket is actually moist and not as dry as a desert
"There's an order of crazy ... At the top of the crazy list is the big cat people, and directly followed behind the big cat people are the barbeque people with their $2000 smokers and their bullshit" -- Ordinary Sausage
BBQ elitists
The color correction is much better this time Adam!!!! The blue is finally normal! Good job!!
Loving this format. Feels like a quick class lecture, clearly laying out what you're doing, and a quick run through what actually doing it entails. I think this is the perfect balance between cuts/sped up and live talking/working.
195 is a fairly low temp compared to many recopies out there, but that was the juiciest brisket shot I've seen in quite some time. Will need to give it a try.
I always pull mine off around 200 F° maybe 205 but you run the risk of it being too dry at that point.
Took a bit of a cooking UA-cam break and I'm digging the casual mood here. I wouldn't mind this pace from time to time.
I've done liquid smoke, salt, and pepper. 200 degree oven and let it go overnight for like 20 hours. Been told its the best people have had 🤣. Take the drippings and mix with bbq sauce and reduce until back to sauce consistency 😊
Directly into the oven? No wraping?
@@hsanper usually wrap in foil
Love the minimally editted format. Raw, unadulterated BBQ Adam. 😎
Me too, really enjoyed this format
I've been experimenting with liquid smoke for the past few years too. FWIW I've found that I prefer Wright's to Colgin. Wright's doesn't have added vinegar (so it is more versatile), and to me it tastes more like "natural" smoke. I've even tried adding it to scrambled eggs, tuna salad, and other random things, with (generally) great results.
How much would you use for a 2kg brisket flat?
I kind of like this style of more casual, more personal videos. Almost like im just standing next to you as you explain what youre doing in the kitchen. Awesome
love this new format, but hope you also will do some old-school ragusea!
I think he said in a comment on the ice cream video that he'll probably do whatever format suits the topic most. So probably a mix of both.
I love the casual approach to this video. It's not rushed or anything.
I have a bigger bottle of the same brand of liquid smoke and I'm not exactly sure how much to use and was surprised how much Adam used. I'll try using more liquid smoke next time I use it.
That brisket looks so good, I'm tempted to buy some brisket and do the same.
God! I said it on the dry ice vid and will say it again here!
This feels like SUCH an evolution style-wise compared to past videos. The audio even feels better, haha. I feel like we're right there in the kitchen with you and this is already one of my favorite videos!!!
Bravo Adam, looking forward to more in this 'new era' of stand & deliver :)
It's totally fine... I didn't even notice he was doing something different.
After watching your last video about liquid smoke I have since baked chicken in a marinade/brine with it after which I used the same brine on a rack of pork ribs that I baked this morning.
3.5 hrs @ 285F and then 40ish min @ 385F basting with bbq sauce every 10 - 15 min.
I have to say they were the best ribs I've ever eaten, and I have had slow smoked ribs on an offset before many times.
I don't know why I turned my nose up at it as an inferior method for so long.
What's your recipe for the brine?
the same reason which fosters all prejudice, it is taught.
Chefsteps posted a video a long time ago on how to make smoked brisket at home without a smoker. Great video because the quality of their brisket was able to fool one of US top pittmaster and he didn’t know it was made indoors
They also put out a bark builder a few months ago. There really REALLY nailing it down!
We have made some improvements to that recipe, you should check it out!
I also have a feeling you're going to love what we have coming up the summer ;).
@@chefsteps looking forward to it!!!
Liquid smoke works great with chicken pinwheels sous vide; from a ChefSteps recipe, I use 10 g (~2 t) Liquid smoke, 30 g (~2 T) molasses, and salt and pepper in the bag with the chicken, cooked ~3 hr at ~150 F. Finish it on the grill, and it's the best BBQ chicken I've yet made. -Tom
Purists will turn their nose up at it but how many people don’t have a smoker, or a backyard even. A comparable product through more accessible means. Bravo, Adam.
Also, I dig the new chill “low-effort” style. It reminds me a bit of Marco’s I don’t give a fuck energy
big fan of the different format in this one, talking directly to the camera instead of a voice over. a blend of the two really makes for a more engaging viewing experience, awesome stuff :)
Gotta say, I really love this new live narration format in this video. Can't quite put my finger on it, but that, coupled with the lack of music in your videos, it just makes them feel a lot more personal and engaging. Good stuff!
@Adam Ragusea
The reason that everyone doesn't just let Brisket smoke without being covered the entire time is that during the cooking process, there is a point in which the rising temperature stalls, usually around 160f or so.
The point of wrapping it is to get it past that hump and into the higher temperatures quicker, as the quicker it cooks at that point, the more moisture it will retain. Without that stall in temperature increasing, the evaporation wouldn't be as big of an issue and you could get an even deeper smoke flavor in the brisket
This is the type of video I subscribed for. Awesome food in a manageable way, learning things along the way, and learning from the mistakes you make in the development process 👏
Love your chill, laid-back attitude in this one.
2:35 Appreciate keeping this bit--gave me a chuckle. Also, I used to be in the camp of liquid smoke-hate, but after watching your last video on it I realize my bias was unfounded. I'm looking forward to trying some home BBQ soon, thanks for the video!
I really like your approach with filming on this episode. Feels less scripted and more personal/direct.
I think telling people "don't even bother if u cant get a smoker its not the same" is elitist bull-crap. Not everyone has room for a smoker or can afford one, and this is a much, much cheaper and approachable option!
This new "cooking show" style of filming (see also: the dry-ice ice cream video) really gives off a Counter-Signalling vibe, like Adam's gotten so self-assured in his content that he doesn't feel the need to "rely" on the really focused editing and dubbed-in narration that smooths over whatever rough edges come about in making audiovisual content.
It feels like a real sea change for the channel as a Brand™ and I welcome it.
The live commentary makes it feel like a cooking show. I'm not sure it's better than the usual scripted, but i do like it a lot. Good to see you experiment Adam!
I've been longing to make that for so long, but I've never had a smoker or even a garden to put it at. This is just what I've been waiting for. Thank you. As always, your videos are insightful, realistic and practically applicable.
I hope you don’t stop with the old format videos, I could binge those for days! Still loved this one but it did feel a little off.
Loved the change in style in this video, editing felt the same as your usual content but the presentation definitely brought a different vibe that I like. Mixes things up a bit. Keep up the good work!
Adam's energy in this video reminds me of kids on the last day of school.
To me, he sounded more like someone who's tired of dealing with the IRS, or been filing divorce papers for three weeks in a row, LOL.
I'm liking these more casual, talk as you film videos like this one and the dry ice cream one from a couple weeks ago. These are fun, keep up the good work Adam!
Adam, you CAN do juicy moist BBQ chicken breasts, you just need to wrap it with a couple pads of butter after you've smoked it, and you need to keep the temps really low at first (when doing it on a real smoker). If you do it properly with the butter (or substitute duck fat if you want it to be especially delicious and don't want to use butter), it'll come out just as good as any other juicy breast. Now, I'm personally not a fan of white meat, so I just do thighs or whole haunches normally, but I've done it a couple of times for people and it worked out pretty well. It's not a good bbq item IMO because it doesn't have the necessary fat, but it still works well enough lol
Adding fat indeed does this well. That's the same reason the bbq'ed beef or pork is "juicy" - it's actually not, in that by the time it's cooked 13 hours and is nearly 200 degrees any water that was in that meat is _long gone_, but it's been replaced with fat from all that intermuscular fat rendering down.
I can't really tell you why, but this video felt way more casual and I really liked that. For some reason. It felt really personable and made it a lot more enjoyable to watch than usual, which is crazy to say because I love your videos in general no matter how you do that, but this video just felt different
Ah, the liquid smoke video was pursued.
He always does this. The science videos usually directly connect with a soon to come recipe video that uses what we learned from the science video.
I really like the new video style here compared to the other recipe videos. Not just voiceovers, but also informal, direct talking to the camera. Changes it up nicely!
I made a sous-vide bbq beef belly the other week. I used a little liquid smoke in the bag but I did finish it on the gas grill with a smoker accessory thing for a couple of hours... but wow. Beef belly, what a revelation
After hearing so many podcast episodes it's really nice to hear I'm speaking of more casual manner ☺️
Really loving these more off the cuff styles of narration
Liquid smoke is great if you want to smoke something and not really pay attention to it. I’ve cooked briskets in a oven bag the same way with a little water and the liquid smoke and it honestly seems like the same thing. Super moist and is gone within a couple hours usually.
The most important note is, that you should follow the dosage recommendation on the bottle at all times and not be me and use 10x as much, because "it ain't much".
on a first use for sure, but after you can decide if its too smokey or not enough for you though
I use "Wrights Liquid Smoke" Which is highly concentrated. I diluted three parts water to one part liquid smoke, or else it is much too strong. There doesn't seem to be any other ingredients except water and natural hickory smoke. I think it is a superior product rather than the one shown in this video. But then again, that's just my opinion.
excited for the grumpy responses by barbecue purists to this one
Something about seeing the camera set up during your to-camera parts of this video, gave me a rather strong welcoming feeling. I think it's a reminder that, this is just a dude in his kitchen, made the process seem more approachable (even as someone who's not shy in the kitchen).
Have to find me some liquid smokes to test some fake-bq myself. I love the taste, but prefer it in the food rather than in my clothes and hair.
I was intimidated by liquid smoke's potency when I first bought it. But after so many uses I can say that I definitely like using it when I can.
Adams recipies are the best on the internet purely due to their focus on easy of prep/cleanup and his erudite personality.
You just made me make an order. Been meaning to try making brisket at home as I've never done it. It's super difficult to find a brisket where I live, but until then I'll make sure I have all the remaining ingredients. Thanks for the video!
An independent butcher should be able to get you one.
I picked up a packer brisket from Costco a while back. I did burnt ends with the point in the oven for Super bowl, they were amazing. I then cured my own corned beef for St. Patrick's day, and with the remainder of the flat I'm going to make Pastrami. Earlier this month I smoked a 16lb (pre-trim weight) packer brisket on my Weber kettle for my birthday, it took 16hrs, Texas style rub of S&P, it was amazing. I want to make an oven and a kettle smoked version to compare at the same time, temperature control was obviously easier in the oven, but it wasn't difficult in the kettle, it just varied more, or at least I think it did. I just need more friends than I currently have as the 16lb brisket had leftovers, I can't imagine what two of them would net for leftovers. Maybe it's not fair to compare burnt ends to a whole brisket, but the bark on the kettle smoked brisket was texturally better & more flavorful. If your plan is to slather it in BBQ sauce afterwards I don't think it matters though. If someone offers me BBQ they made in an oven with liquid smoke, I am not going to turn it down, if someone cooks me food I will be grateful.
I defiitely prefer the post-narration videos, but if this way works better and results in you not getting burnt out making videos, it works
I didn't even notice, to be honest. This is fine.
Living in an NYC apartment, I really appreciate this video because the concept of having access to a smoker is... not a thing for me. I'm going to have to give this a shot the next time I have a weekend with no plans to dedicate to babysitting it.
Really curious to see how the BBQ experts react to this video and the claim that you can even approximate real BBQ with liquid smoke
the purists shall seethe, but seethe they shall in vain
I was thinking the same thing. Those people can get real uppity about barbeque
They are going to be upset lol but it looks good to me haha
It's great. Everyone has had had corned beef or a Jewish baked brisket.
But it ain't BBQ. I'd still eat it.
Looks great! I mean I’m sure it isn’t quite as good as a real smoked brisket, but “low and slow” is more important to the final result than the form the smoke takes. It gets a deal of approval from this central Texan - I mean, I’ve seen far, far worse from places that used a real smoker after all
I do miss the old style. Now the information goes so much slower, as it is dictated by how long the step takes, not how difficult it is.
Love the different camera shots with live audio as opposed to the voice overs
To improve on this recipe, leave a pan of water on the bottom rack to increase humidity and improve even heat transfer. Also use a thermometer and wait until at least 170 to wrap. To improve on the wrap, leave the top fat cap exposed so the fat renders better (foil boat). For the better resting, put in a prewarmed cooler for several hours, or better a toaster oven with a quarter cup of water in the wrap holding temps at 150F.
As Adam mentioned, some liquid smokes are concentrated so you wouldn't want to put it directly onto the meat. Check the directions on the bottle and it'll usually indicate how you should cut it with other things before applying to foods. Wright's is a common brand, and it suggests 1 part smoke to 2 parts water before applying to meat. You can also mix it with yellow mustard, which helps it and the your spices stick a bit better, but doesn't really add much extra flavor.
You could also put some beef tallow (or butter) on the bottom of your foil before wrapping, which is something Goldee's barbecue does, then they let it rest in a 155f smoker (or oven) for 6-12 hours. Some briskets do like to go up to 203f, so you should check how easily your temperature probe pierces the brisket. It should be like stabbing it into gelatin. You can add celery seed powder to your rub to get that "smoke ring" as well, since it's naturally high in nitrates (which do convert into nitrites in your body). For some reason people believe celery powder/juice is a healthy alternative to adding nitrates/nitrites directly :P.
I dont care how objectively good this liquid smoke thing is, it will never replace sitting outside next to delicious smelling burning trees while drinking a beer
I like the new video format. Mote like a chat with you rather than getting to experience what you cook second hand (which is still fun to watch 😉)
Oh, gee! Adam letting the Liquid Smoke secret outta the bag. My Mother turned me on to it in the ‘70’s. It is (was!) our secret weapon. Next up, please……smoked fish dip. Especially Mullet (the fish, not the hair style). Wondering if Mullet is a regional fish to my area. Will need to Google that now to see. Thanks for posting such good recipes and techniques.
Absolutely love the new video format! So much more relaxing and cozier.
The "Texas Crutch" was originally done with foil to deal with "The Stall". I *think* it was Franklin BBQ who first did it with the butcher paper, specifically because it was semi-permeable (unlike foil) so could still accept smoke, while trapping enough moisture to allow it to not stall. I could be wrong, but that's from my memory.
Liking the new style of video shown here and in the dry ice ice cream video. Shows how to do things like this without making a gigantic mess of your kitchen.
Adam with no voiceover? This is certainly a new thing but I kinda like it.
Your timing sir is impeccable because I have chicken leg quarters in a brine as I watched this video, waiting for tomorrow! I'm doing mine overnight because it's a much "weaker" brine than what you have here, but the tips about temperature and timing are going to come in VERY handy for me! I've not done chicken slow-cooked like this, but I'm trusting you haha! Really, it's less trust and more that I've tried your advice before this and it's worked out fine. So I feel you've proven your points and I feel pretty confident that this'll come out great. There are so many things that I can't pull off these days, that something like barbecue feels extra special, because for once we don't have to change ANYTHING for my husband's diet.
What are your tips if we don't have convection in our oven?
It's super smokey outside right now so I decided to try this. I really love your attitude in this video, much more laid back and casual, maybe with a hint of IDGAF. Thanks and cheers mate, hope you read this and you're doing well
the most peaceful 11 minutes and 2 seconds of somebody swinging a baseball bat at a hornets nest.
great work as always. gives me something else to play with in the kitchen!
In general you want to pull brisket based on feel rather than temperature. Start checking once you've hit a little over 190, by just sticking your meat thermometer in in a few spots and see how it feels. If the meat is still pulling at the thermometer as you stick it in and out, leave it for another 30-45 minutes and check again. It's not as recipe-friendly as a specific temperature to hit, but I find it's much more reliable for hitting the right spot of tender but not too overdone. For example, I can believe that 195 worked out for the relatively leaner and thinner flat, but I would guess it would not be enough for a point or a whole brisket for most cuts. I learned this technique making whole briskets on a smoker, but I now also use it for things like pot roasts or any other application of slow cooked big fatty beef.
You made this video in Summer. Prepare for the wrath of BBQ Enthusiasts when their power is strongest!
They can’t be reasoned with! The pressure of a $3000 pit compels them!
I like these less-edited videos (or at least, videos that feel less edited.) Your usual style is great and what I came for initially, but this feels like we're in the kitchen with you.
Going to the butcher now so I can try this with my homemade liquid smoke starting Saturday morning. Should be ready in time for our Memorial Day party. :)
I really like the more informal nature of this video Adam. It feels more personal. But I also really enjoy your more structured educational videos! Keep doing what you do!
very much like this light edited format - very natural, kinda like chilling together in the kitchen and you just showing us some cooking
I was just planning to do this for the first time this weekend. I'm glad I have a video for reference now. The thing I had found said to cover it for the entire time cooking.
Liquid smoke is a god-send ingredient!😊😊😊
That looks great, and like something I could almost imagine making. Only problem is I don't get up 13 hours before dinnertime. Certainly a lot easier than prepping a BBQ/smoker and keeping it going all day.
Also easier if you don't have the space for a smoker. People living in apartments would, I feel, get a _lot_ of mileage out of this style of barbecue. Will the final product ever be as good as pit barbecue? Probably not without help from the Devil. Will it be "good enough" to hold you over until you can get to an actual pit? Almost certainly.
The nice thing about these large pieces of meat is that they really benefit from a long rest period. You could put make it quite a bit ahead of time and rest it for hours and it will only improve. If you have an insulated container like a cooler you can rest a brisket all day and it will still be warm when you are ready to serve it.
Great video! It’s interesting to see the different filming and editing style on this video. It feels more casual than the regular video style, I like it though!
Is anyone else loving these more “casual” shot videos from Adam? The dry ice ice cream video and now this barbeque just feel more summery? Great work as always Adam gotta try this one
this format is lazy and shitty, adam shillgusea is losing it
Keep it as considerate number honestly.
I dislike them.
I love these kind of "more casual" videos.
Liking the new presentation for the cooking videos.
I never tried making BBQ brisket cause I don't have a smoker or anything, plus we don't really have that culture here so accessing the same tools and ingredients might be difficult (no applewood and hickory wood pellets where I live), but I'm sure ill try that brisket recipe in the near future.
Seems like the perfect dish to prepare the night before and then have lunch the next day.
I've used liquid smoke for a smoked salmon dip but I've never cooked with it before. I'm going to give this a try and see how it turns out.
Props to you, Adam, for not shying away from topics that are sure to strike a nerve online. Great video!
Really love this new way of editing and filming. It’s really personable and has less production. Thoughtful presentation and great alternatives for the home cook as always. Appreciate it!!
its lazy and shitty
@@mahzorimipodkeep it to yourself
Hey Adam love your content! I live above a BBQ restaurant and it makes me want to try this so bad. I only have a bog standard electric oven without convection. Do you have any tips to make this recipe with a normal oven? Would it work in a slow cooker? Thanks!
Slow cooker would be trickier; since it traps almost all the moisture, you're likely to end up with a stew (albeit a delicious one).
Don't let the lack of a convection don't stop you; even without it, electric ovens tend to heat more evenly than gas ovens, so it might actually be to your benefit. The main things to remember are that it might take longer, and the heat in an electric oven comes from the top target than the bottom: To work with that, line a rack with aluminum foil, and put it in the second from top position; this will protect the meat from getting direct heat and allow it to cook more like a pit than a broiler. Will probably still take a couple tries to find the right method, so if results aren't great the first time, don't give up.
I'm enjoying this new style of video, the almost cooking show-style which almost seems impromptu but in a way that I like.