I'm from Texas and Houston Texas, we have a cook off here every year, briskets, briskets briskets everywhere lol, while the smoked taste is totally delicious let me tell you lady, I made this last weekend at a family gathering and it was delicious everyone loved it so much, thank you for all your recipes and forget all the haters and trolls, you do so much by sharing this awesome recipes with us ;-)
5 років тому+11
Thank you! Yes! I'm from Houston too and I have so many in my family that can smoke a brisket wonderfully. I just thought this was a different way to braise a brisket. Thank again! 😊
After watching every beef brisket video I could find, I decided to use yours for today's lunch. It was amazing. I cooked the nine pound brisket eleven hours. After the eleven hours I wrapped it up in foil and put it in a Styrofoam cooler. It rested three hours. When I took it out it was as hot as it was when I took it out of the oven. The brisket was so tender we could have cut it with a spoon. Wonderful spices made it just delicious. I can't wait to do it again. I am subscribing to your channel. Great teaching.
I’ve never made a brisket before. I’m a Texan, born and raised, but my brothers have always been the ones to make a brisket (outdoors). It’s such a big hunk of meat, it’s a little intimidating! But I figured if it’s done in an oven, I can do it. And I did! I’m a picky bar que sauce person, but this one is delicious!!! The brisket came out so juicy! My brothers aren’t the only ones with brisket skills now! Thanks so much for sharing! You made it easy!
6 років тому+32
Thank you so much for the feed back. Yes! I actually would love to smoke a brisket low and slow on a pit, but right now, the oven is where I turn to. I appreciate you for trying this and taking the time to comment. Thanks again! 😁
Girl, same here! I have always thought I couldn't "handle" making a brisket in the oven. Plus, I hate having to "babysit" the smoker outside during the heat and bug-bites of Summer. But heck.. I'm gonna try it out now for sure! :P
I've tried countless times to make brisket in the oven - being in an apartment in Australia, smoking a brisket for countless hours outdoors isn't an option! - and this is the first recipe that has lived up to expectations. Every time I make it, it delivers fall apart, fork tender brisket. I love the fact it works regardless of size too - I only get half briskets and most recipes assume and seem to rely on a whole brisket is being used. Even my father, who has been fairly nonplussed by earlier attempts, has been converted to a brisket lover! I now make this a day before and slice it cold so I can divide it up into multiple meals - it freezes really well too! The onion gravy/bbq sauce that comes from this recipe is almost more popular than the brisket in my household!!!
“The Lord is not slow in keeping his promise, as some understand slowness. Instead he is patient with you, not wanting anyone to perish, but everyone to come to repentance.” 2 Peter 3:9 NIV ROMANS 10:9-11 “If you declare with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved. For it is with your heart that you believe and are justified, and it is with your mouth that you profess your faith and are saved. As Scripture says, “Anyone who believes in him will never be put to shame” “Come to me, all you who are weary and burdened, and I will give you rest.” Matthew 11:28 “For the Son of Man came to seek and to save the lost.”” Luke 19:10 God wants us to believe in His One and Only Son, Jesus Christ our Lord and Savior, who died for our sins :D When we truly believe in our hearts that Jesus is the Son of God, who died for our sins so we could have eternal life with God, we are saved from the eternal fire and have eternal life in Christ Jesus!! 💖 May God bless y’all!!!
@@choose2bekindd not at all related to the comment. Please refrain from tossing out random religious comments like this. This is exactly what gives Christians a bad name regardless of good intentions and makes people think we are coo coo for cocoa puffs. There's definitely a time and place. Please also understand I'm saying this will love and respect. Bless up!
Just cooked this a few hours ago. I have a smoker, slow cooker and BBQ and have cooked a wide variety of meats by these methods. This just literally fell apart after an hours rest time. I switched out the BBQ recipe for some bisto gravy with the onions. Absolutely delicious. The rub is just so balanced and very flavorful. Vacuum sealed 3 bags for the Scottish mafia in Nor Cal. There are many brisket recipes out there, each with their own virtues. This was just crazy moist, balanced seasoning, a dinner winner. Thank you so much for the thought and effort in posting this video. Absolutely delicious!!!!!!!!!
I made this last year and keep coming back to this recipe. My partner of 7 years says this was the most delicious meal I have ever made him. I was happy when he said that. Thank you Mamá!
I am a BBQ guy... have done hundreds of KCBC BBQ competitions. I have cooked at the American Royal many times and the Jack Daniels World Championships twice. I promise you that I know what I am doing, but I also promise you this looks fantastic, and you obviously know what you are doing. I can't wait to try this inside, although it won't be the same as smoked, it's not supposed to be. Very nice. I love your channel. Subscribed. Thanks vs
Just made this, following closely to your recipe and it turned out great, the brisket is so tender. I had 11 lb brisket and it took me from 9am to 6-7pm at oven 250F, to get it to 200F, I meant to take it off at 175F internal temp, but when I checked the the temp it was already 200-205F Thebbq sauce was pretty good too! Thank you for your recipe
I have always wanted to try to cook a whole beef brisket roast but was afraid I'd mess it up, this looks fool proof, thanks so much!
6 років тому+4
This method of cooking the brisket has the texture of a pot roast and less like a pit smoked brisket. Its tender and moist none the less, but 30 percent of the brisket will shred while cutting. It's still delicious. 😊
Thank you!!! I have been wanting to make a brisket for years but didn't really know how. After watching this video I finally got the courage to do it. I didn't follow the rub exactly. I kinda made it my own. I put it in the bag for about 24 hours. And I knew that the next day I wouldn't have the time to cook it and let it sit, so I put it in the oven overnight at 225° and took it out in the morning. Let it sit for about 6 hours wrapped. Was still warm too. Didn't make a sauce but did thicken the pan juices and onions. Was a huge hit. Everyone loved it. I barely had enough for 6 people. And we had sides. Thanks so much!!!
This is hands down, the best brisket recipe.. I’ve been searching for a good brisket recipe since my dad passed & i think this recipe is the closest I’m going to get and I’m so happy with that.. followed the recipe without the onions and bbq sauce and I did add drops of liquid smoke & Worcestershire sauce, & I love it.. I’m tired of the charred brisket from bbq spots, i preferred my brisket slow cooked like this one.. it was so good! Thank you, thank you!
it's been ten years since I've roasted a brisket...and a few years since I've done a dish in the kitchen...thanks to you, I am trying it again... my wife is thrilled. LOL
I cooked my first whole brisket using your recipe. It was a great success. I especially liked the sauce with the pan onions. I’ve tried cooking flats using a sous vide precision cooker in the past and was disappointed. A quick two hour smoke right out of the refrigerator before proceeding with the browning step was the only modification I made. My 8.5 lb. brisket was super tender with just 6 hours in the oven. Thank you for this recipe!
Everytime I watch one of your videos, I want to give you a high five! Texas = Beef! I tried a method once where I put a small container, add one teaspoon of liquid smoke and fill the rest with water. Add it beside the brisket and as it cooks, the liquid smoke will boil and the vaper will smoke the meat. It works pretty good, but your method will be just as good!
Your recipe is amazing! Attempted brisket for the first time and everyone LOVED it. Better than the restaurant! One tweak I made to bring that Smokey flavor: I don’t like the smell of liquid smoke, so instead I took a piece of charcoal, lit it in the stove fire until it was really hot. Then, when the brisket was almost done resting, I placed the charcoal in a little foil bowl, placed that bowl inside the tray with the brisket, and poured a little oil on the hot charcoal. Then I immediately wrapped the brisket tray in foil again, making sure no smoke could get out. I let the brisket sit in the smoke for about 10 mins, then took the charcoal out and let the brisket continue to rest (while it was tightly wrapped in foil) for another 20-30 mins. It brings SUCH a big difference to the flavor!
omg I'm saving this video for the after holiday get together. I love the one hand rub the other sprinkle method. I am absolutely grateful for this tutorial!
I've only cooked brisket in a smoker, and only within the last year have I decided to try using an oven to cook. My best was some fresh NM caught rainbow trout with lemon. I was so impressed with how it turned out, it gave me the drive to attempt other meals in the oven. I was raised that Men cooked outside and the women cooked in the kitchen, so all oven and stove cooking was off limits.
Thank you! I will be making this for New Years Day dinner for the first time. My brother has been smoking brisket at family gatherings for the last three years and God love him but they turn out horrible each year. I just retired so time is not a issue for me. Looking forward to this new adventure 😁
Look no further, this was awesome ! Thanks so much for the recipe & method. I made this today with a few differences. The brisket was double the size so I doubled up on the ingredients. I didn’t have a braising pan big enough so I braised first briefly on the Weber gas BBQ a few minutes each side, then spiced , left overnight. I decided to continue on the BBQ covered today and to my surprise this 13.2 lb brisket cooked to 200 degrees internal in 3 hours. I let it rest for 2 hours and it was more tender and juicy then those I make on my Traeger smoker all summer long. To top it all the outdoor temperature at my home in Canada is -4 deg F today and that made no difference. This is a keeper !
I cooked this exact recipe few months ago. Despite how much I like to experiment and try different recipes, this Saturday I’ll be making my third brisket according to your recipe. Thank you for the clear and easy video and of course a very delicious brisket.
Today I'm starting the second run. First time my guest's directly wanted to come back once. Nothing on this recipe needs to be changed. It is just perfect. Thank you very much! ;-) Greetings from Amsterdam, Netherlands
I've never done a brisket in an oven, always smoked for 12 to 16 hours. Gotta say that this one looks pretty darn good. So, if the weather outside is frightful and the fire inside is delightful, I'll be trying something like this. I'll keep an eye out for the mac-n-cheese w/ green chilies. Thanks much.
6 років тому
Thank you! :) I think a low and slow smoked brisket trumps all, but the oven braised is mighty tasty. I put the mac n cheese video this morning btw.
A great video presenting excellent food. The meat rub is a take-away that I can use elsewhere in addition to the brisket. Thanks so much for the info and cooking techniques.
I normally find American style cooking of especially beef tends to look raw on the inside but your's is cooked thru and thru. Nice! We Caribbean people like our meats well done. I will be following your channel.
About 20 years ago my I lucked up on a good 50 pieces or more of untrimmed brisket. The kind meant for a butcher’s market. Needless to say, I became an expert at brisket cooking by force. It’s been 25 years at least and I’m ready for brisket again. Yours look pretty good.
I follow your channel and have viewed this recipe about a dozen times. Brisket was always intimidating but you made it look so easy. So I gave it a go this July 4th , omg it was soooo good ❤️ my family loved it. My mother and father inlaw loved it. This is definitely a win. Thanks girl!
Try this one: Marinate brisket in worchestire sauce and liquid smoke Pat brisket dry Rub stone ground mustard into both sides of brisket Seasonings: pit boss lone star brisket rub, cumin, nutmeg, cinamon, chipotle powder (light), black pepper, sea salt (light), oregano, celery salt, onion powder, garlic powder (both sides of meat) Cook at 275F uncovered until middle reaches 165F Drain grease and Apply bbq sauce of choice and brown sugar and cook until bark develops at 275F At this point we are going to wrap the brisket and add a stick of butter to the pan. Cook at 275F until middle of brisket reaches 200-205F At this point we are going to unwrap brisket and add sauce brown sugar and a light sprinkle of our seasoning mix and rebark the brisket At this point we are going to rewrap the brisket and let it rest for 2 hrs at least
Just finished eating brisket,using your recipe....there are only 2 of us ,so we cut our piece of meat in half .we enjoyed it a lot . Next time I might tweet the rub a bit .but I liked your instructions.well done !
I just saw the whole video & since I haven't eaten yet, this has made my mouth water & my stomach scream 'has your throat been cut???? Where's my food'! Sigh, I wished I lived a few a couple hundred miles south, I'd come visit 😁
I made this yesterday OMG my family is going crazy request second diner later on 🤣🤣🤣😍😍 this is a MUST try recipe. I had 8.5 lb brisket I cooked it in oven on 250 F for 6.5 hours I guess it depends on the oven my is crazy. Thanks for this amazing video 💞💞💞
Move over my friend, I'm coming to your home! That looks so WONDERFUL! I will definitely give it a try. Thank you for expanding my recipes and food choices. Making your Salsa Verde chicken tonight. Gale Flowers
I'm from Texas, too. And sometimes it's just too dang hot outside, even for smoking brisket. That's why I'm here looking for a good indoor recipe. I always rub, wrap, and refrigerate my brisket overnight beforehand...and yesterday I almost added lemon pepper to my rub but wasn't quite sure about it. And here you are adding to it to your rub!! Great minds think alike 😂 Another flavor enhancer ive learned..after cooking the onions and adding the broth, also add some white or red wine to deglaze the pan and OMG! The end results to the flavor in the onions and the meat is absolutely incredible! Let me know if you try this. Id like to hear your thoughts. Happy cooking Mama!!
It's cold in Texas today, so I'm baking my brisket in the oven. I'd rather smoke it, but I don't feel like being out in the cold lol. You are 100% correct about letting the seasoning permeating the meat over night. It's a must for peak flavor.
I have to say I love how you use starting seasoning, but also what you used and why in your listed recipe. It makes it so convenient. Love your recipes and how easy it is do follow your directions, with having to goingnto a web site and search and never find what you want. Job well done.
Thank you so much for this. I'm making my first brisket and the other videos were really graphic and scary imo. Yours was so soothing and made me feel comfortable during this process. Just wanted you to know you are veryyyy much appreciated
I have never bought or ate brisket in my life. Watching your video got me ready to order a stainless steel pan just to make this. I feel like I have been missing out on something major in my life. Great job 👍👍👍👍👍👍👍👍 TFS sweetie
Hi im originally from San Antonio, live in Atlanta Ga. There aren't many authentic TexMex restuarants here. Watching your videos bring back so many delicious memories!
I give that brisket 2 thumbs way up. I cook alot of briskets indoors and I'm going to do mine that way. You have some very good pointers and love the bbq sauce recipe as well. Thank you Mrs. Angelica once again for sharing your recipes with us. You are an amazing chef.
This looks so good, I've just marinated the brisket and can't wait to cook it tomorrow for the family. I think my hubby was salivating when he saw me putting on the dry rub lol
@ from what I see you're a good cook. You seem to know what you're doing. I'm not a chef but I can cook. But I guess it's yours a practice and a few mistakes along the way that makes people the way they are when they're good Cooks. But you seem to be a very good cook in my opinion.
@ Oh, I hear you on the chef thing, but you got some crazy awesome skills! Much appreciated recipe here, my smoker is looking pretty cold and snowy on my back deck here in Montana, so I've always wanted to try a brisket (or Tri-tip) in the oven! Thanks for sharing! Best to you and yours! :)
Absolutely brilliant. Easy to follow, no frills, great focus on this brisket. I have never been brave enough to try cooking one, until recently having an oven-roasted brisket that was really tasty. I found your video insightful, and I will do my best to emulate your technique soon. Also mad kudos for the extras, I have tried a green chili mac and it really wowed me too. You definitely have a passion for this, and for sharing with us, I want to thank you. 😃
Such a bad idea, watching this at 12am! and in the UK no less, I love Amercian food I just want to eat the whole table! looks like everything was made with love...which, we both know means patience and the generous high-grade seasoning. well done and thank you for sharing
Now I am going to try making a brisket; I have been wanting to for a long time but didn't have the nerve. My husband and I both thank you for new recipe.
This was my first time cooking a beef brisket and after watching several videos I decided to go with your recipe, oh my goodness I’m so glad I did my brisket came out so juicy so tender that when I went to pick it up with a fork after slicing it, it fell apart. I so appreciate your video, thank you. Definitely sub.
Yum. Thank you. This will be a great method in case there is a total fire ban in my area in Australia and can't smoke my brisket on the BBQ. Going to try your sauce, as I failed to get BBQ Sauce for my Australia Day cook out.
I’ve been watching different oven backed briskets cause I don’t have a smoker and out of the ones I watched yours looked the best. You kept the fat where a lot of people usually trim it out and I agree keep the fat in!!!! Lol yours looked moist tender, soft melt in your mouth brisket wow! I’m subscribing lol good job!!!
I was flojo yesterday and didn't bother marinating my brisket after I applied my own (sugarfree) rub. But it came out great anyway. And you're totally right- this is not something someone short on time should bother with.
It looks great Angelica , and I applaud you for saying worcestershire sauce like a grown up even if I can't spell it like a grown up . I hate it when people mangle up words like scabetty for spagetti . Excellent Brisket dinner . I'm hungry now and I just had dinner .
I'm.pjtting it to the test I've never made pork brisket bones trying it on that and thank you for your easy to follow video all the personal touches and all.much thx
this is great. another way you can do it is just put it in the oven straight on the rack at maybe 400 for about 1.5 hrs then wrap it in butcher paper and let it go low and slow without steaming so you can get the bark on top, if you like it that way
6 років тому
Thank you! I will definitely try that out and see how it goes. I appreciate the tip. 😁👍
I have tried many of your delicious recipes. I have a large piece of brisket marinating overnight. Will give it a try tomorrow. So looking forward to the results.
This looks amazing! I was especially pleased to see it was "well done". I knowww.... some people think you ruin steaks and such by cooking well done but I love it.
This is going to be my first brisket and I have faith that after watching your video... I can do this! Thank you so much. Well done video. Right on. Muchas gracias.
You are one of my favorite CHEFS. You should have your own TV show. Your personality is so cool. Your recipes are "delicioso" and you have it all going on Ladybug. Thanks and GOD keep you and yours.😃
I bought a prime brisket, trimmed it... absolutely massacred the flat in the oven... totally inedible... but I made burnt ends from the tip & they were awesome. I'm definitely giving your brisket recipe a go. I make a KILLER pork butt using a Texas hill country rub (includes coffee grounds) similar to yours in the oven...low and slow. If you want the recipe, let me know a method to get it to you... makes great Cubano sandwiches & carnitas. Also, I use brewed coffee, guajillo chilis & molasses in my bbq sauce. It's a nice complement. I avoid brown sugar in the sauce. I'm not a huge fan of sauce on good Texas bbq either, but some fam want it, so I indulged them. Everyone raves about this recipe...I mean everyone. And I'm with you...I cannot stand ketchup in bbq sauce. The molasses with tomato puree is a perfect substitute. Do you separate the fat from au jus? I save the au jus from my pork roasts... it makes a great reduction that is perfect for infusing moisture when reheating in a pan later.
My brisket was all bloody. If you need all the supplies in this video now and today you can go to Central Market in Houston. I've definitely seen the roasting pan there, I go there to look at it, take pictures of it, and I dream about one day owning it. I've seen that impressive butcher's block also!
I'm from Texas and Houston Texas, we have a cook off here every year, briskets, briskets briskets everywhere lol, while the smoked taste is totally delicious let me tell you lady, I made this last weekend at a family gathering and it was delicious everyone loved it so much, thank you for all your recipes and forget all the haters and trolls, you do so much by sharing this awesome recipes with us ;-)
Thank you! Yes! I'm from Houston too and I have so many in my family that can smoke a brisket wonderfully. I just thought this was a different way to braise a brisket. Thank again! 😊
H-town!
@@valenciasanchez93 Damn right!!! Nothing like some good Bayou City brisket
After watching every beef brisket video I could find, I decided to use yours for today's lunch. It was amazing. I cooked the nine pound brisket eleven hours. After the eleven hours I wrapped it up in foil and put it in a Styrofoam cooler. It rested three hours. When I took it out it was as hot as it was when I took it out of the oven. The brisket was so tender we could have cut it with a spoon. Wonderful spices made it just delicious. I can't wait to do it again. I am subscribing to your channel. Great teaching.
Thank you! I am so glad you liked the recipe. 😊
Thank you for sharing
This sounds amazing. What if you don’t have a styrofoam cooler? Any recommendations?
My husband and I just followed this recipe to cook a brisket that's been sitting in our deep freezer for 4 years... and it turned out divinely!
4yrs wow 😮
I’ve never made a brisket before. I’m a Texan, born and raised, but my brothers have always been the ones to make a brisket (outdoors). It’s such a big hunk of meat, it’s a little intimidating! But I figured if it’s done in an oven, I can do it. And I did! I’m a picky bar que sauce person, but this one is delicious!!! The brisket came out so juicy! My brothers aren’t the only ones with brisket skills now! Thanks so much for sharing! You made it easy!
Thank you so much for the feed back. Yes! I actually would love to smoke a brisket low and slow on a pit, but right now, the oven is where I turn to. I appreciate you for trying this and taking the time to comment. Thanks again! 😁
Tiffany you fine,and can cook too! Girl I think I'm in love! You rock!
Girl, same here! I have always thought I couldn't "handle" making a brisket in the oven. Plus, I hate having to "babysit" the smoker outside during the heat and bug-bites of Summer. But heck.. I'm gonna try it out now for sure! :P
Yeah but putting brisket in an oven us easier than smoking meat properly for 16 hours, soooooo no, u got no skills lol
Great story to read. Good for you!
I've tried countless times to make brisket in the oven - being in an apartment in Australia, smoking a brisket for countless hours outdoors isn't an option! - and this is the first recipe that has lived up to expectations. Every time I make it, it delivers fall apart, fork tender brisket. I love the fact it works regardless of size too - I only get half briskets and most recipes assume and seem to rely on a whole brisket is being used. Even my father, who has been fairly nonplussed by earlier attempts, has been converted to a brisket lover! I now make this a day before and slice it cold so I can divide it up into multiple meals - it freezes really well too! The onion gravy/bbq sauce that comes from this recipe is almost more popular than the brisket in my household!!!
“The Lord is not slow in keeping his promise, as some understand slowness. Instead he is patient with you, not wanting anyone to perish, but everyone to come to repentance.”
2 Peter 3:9 NIV
ROMANS 10:9-11 “If you declare with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved. For it is with your heart that you believe and are justified, and it is with your mouth that you profess your faith and are saved. As Scripture says, “Anyone who believes in him will never be put to shame”
“Come to me, all you who are weary and burdened, and I will give you rest.” Matthew 11:28
“For the Son of Man came to seek and to save the lost.””
Luke 19:10
God wants us to believe in His One and Only Son, Jesus Christ our Lord and Savior, who died for our sins :D When we truly believe in our hearts that Jesus is the Son of God, who died for our sins so we could have eternal life with God, we are saved from the eternal fire and have eternal life in Christ Jesus!! 💖 May God bless y’all!!!
@@choose2bekindd not at all related to the comment. Please refrain from tossing out random religious comments like this. This is exactly what gives Christians a bad name regardless of good intentions and makes people think we are coo coo for cocoa puffs. There's definitely a time and place. Please also understand I'm saying this will love and respect. Bless up!
**zzz(kax""z‡
What size brisket did you use?
Did you try this recipe in the smoker?
Just cooked this a few hours ago.
I have a smoker, slow cooker and BBQ and have cooked a wide variety of meats by these methods. This just literally fell apart after an hours rest time. I switched out the BBQ recipe for some bisto gravy with the onions. Absolutely delicious. The rub is just so balanced and very flavorful. Vacuum sealed 3 bags for the Scottish mafia in Nor Cal.
There are many brisket recipes out there, each with their own virtues. This was just crazy moist, balanced seasoning, a dinner winner.
Thank you so much for the thought and effort in posting this video.
Absolutely delicious!!!!!!!!!
I made this last year and keep coming back to this recipe. My partner of 7 years says this was the most delicious meal I have ever made him. I was happy when he said that. Thank you Mamá!
I am a BBQ guy... have done hundreds of KCBC BBQ competitions. I have cooked at the American Royal many times and the Jack Daniels World Championships twice. I promise you that I know what I am doing, but I also promise you this looks fantastic, and you obviously know what you are doing. I can't wait to try this inside, although it won't be the same as smoked, it's not supposed to be. Very nice. I love your channel. Subscribed.
Thanks
vs
Just made this, following closely to your recipe and it turned out great, the brisket is so tender. I had 11 lb brisket and it took me from 9am to 6-7pm at oven 250F, to get it to 200F, I meant to take it off at 175F internal temp, but when I checked the the temp it was already 200-205F
Thebbq sauce was pretty good too! Thank you for your recipe
You are not only an accomplished cook, but a great teacher.
I love how you talk to us rather than holler at us like some UA-camrs
This is my Go To recipe for family gatherings. It comes out perfect each and every time. Family loves it.
I just tried this recipe with a 2 lb piece of brisket with a partial cap and it was excellent. This will be my “ go to” recipe. Thank you.
I've never been so mad that I watched something at bed time. I want that brisket and Mac& cheese so bad I can taste them!
me currently ;(
This is the best recipe for brisket I recall ever seeing: It is the way I’ve imagined doing it!!!
During this time of the Covid-19 virus with shelter-in-place, this was the most fun I have ever had cooking. Thank you.
covid-19 is not a virus
jakke8 wtf of course it’s a virus😂
I’m going to try this it looks so good.
If this is the most fun you had divorce your husband
That looked great. Going to try your recipe. Thank you 😊
I have always wanted to try to cook a whole beef brisket roast but was afraid I'd mess it up, this looks fool proof, thanks so much!
This method of cooking the brisket has the texture of a pot roast and less like a pit smoked brisket. Its tender and moist none the less, but 30 percent of the brisket will shred while cutting. It's still delicious. 😊
Thank you!!! I have been wanting to make a brisket for years but didn't really know how. After watching this video I finally got the courage to do it. I didn't follow the rub exactly. I kinda made it my own. I put it in the bag for about 24 hours. And I knew that the next day I wouldn't have the time to cook it and let it sit, so I put it in the oven overnight at 225° and took it out in the morning. Let it sit for about 6 hours wrapped. Was still warm too. Didn't make a sauce but did thicken the pan juices and onions. Was a huge hit. Everyone loved it. I barely had enough for 6 people. And we had sides. Thanks so much!!!
This is hands down, the best brisket recipe.. I’ve been searching for a good brisket recipe since my dad passed & i think this recipe is the closest I’m going to get and I’m so happy with that.. followed the recipe without the onions and bbq sauce and I did add drops of liquid smoke & Worcestershire sauce, & I love it.. I’m tired of the charred brisket from bbq spots, i preferred my brisket slow cooked like this one.. it was so good! Thank you, thank you!
I made my first brisket today following your recipe; SO GOOD! Took forever, but totally worth it!
it's been ten years since I've roasted a brisket...and a few years since I've done a dish in the kitchen...thanks to you, I am trying it again... my wife is thrilled. LOL
I cooked my first whole brisket using your recipe. It was a great success. I especially liked the sauce with the pan onions. I’ve tried cooking flats using a sous vide precision cooker in the past and was disappointed. A quick two hour smoke right out of the refrigerator before proceeding with the browning step was the only modification I made. My 8.5 lb. brisket was super tender with just 6 hours in the oven. Thank you for this recipe!
Everytime I watch one of your videos, I want to give you a high five! Texas = Beef! I tried a method once where I put a small container, add one teaspoon of liquid smoke and fill the rest with water. Add it beside the brisket and as it cooks, the liquid smoke will boil and the vaper will smoke the meat. It works pretty good, but your method will be just as good!
Your recipe is amazing! Attempted brisket for the first time and everyone LOVED it. Better than the restaurant! One tweak I made to bring that Smokey flavor: I don’t like the smell of liquid smoke, so instead I took a piece of charcoal, lit it in the stove fire until it was really hot. Then, when the brisket was almost done resting, I placed the charcoal in a little foil bowl, placed that bowl inside the tray with the brisket, and poured a little oil on the hot charcoal. Then I immediately wrapped the brisket tray in foil again, making sure no smoke could get out. I let the brisket sit in the smoke for about 10 mins, then took the charcoal out and let the brisket continue to rest (while it was tightly wrapped in foil) for another 20-30 mins. It brings SUCH a big difference to the flavor!
omg I'm saving this video for the after holiday get together. I love the one hand rub the other sprinkle method. I am absolutely grateful for this tutorial!
I just made this and wow so freaking good!! Thank you for teaching me how!
I CAN'T BELIEVE I MISSED THIS VIDEO I'VE BEEN WATCHING YOU FOR A FEW YEARS NOW GREAT LOOKIN BRISKET THE WHOLE THING SIDE'S INCLUDED OUTSTANDING
I've only cooked brisket in a smoker, and only within the last year have I decided to try using an oven to cook.
My best was some fresh NM caught rainbow trout with lemon. I was so impressed with how it turned out, it gave me the drive to attempt other meals in the oven.
I was raised that Men cooked outside and the women cooked in the kitchen, so all oven and stove cooking was off limits.
Thank you! I will be making this for New Years Day dinner for the first time. My brother has been smoking brisket at family gatherings for the last three years and God love him but they turn out horrible each year. I just retired so time is not a issue for me. Looking forward to this new adventure 😁
Look no further, this was awesome ! Thanks so much for the recipe & method. I made this today with a few differences. The brisket was double the size so I doubled up on the ingredients. I didn’t have a braising pan big enough so I braised first briefly on the Weber gas BBQ a few minutes each side, then spiced , left overnight. I decided to continue on the BBQ covered today and to my surprise this 13.2 lb brisket cooked to 200 degrees internal in 3 hours. I let it rest for 2 hours and it was more tender and juicy then those I make on my Traeger smoker all summer long. To top it all the outdoor temperature at my home in Canada is -4 deg F today and that made no difference. This is a keeper !
I cooked this exact recipe few months ago. Despite how much I like to experiment and try different recipes, this Saturday I’ll be making my third brisket according to your recipe. Thank you for the clear and easy video and of course a very delicious brisket.
Today I'm starting the second run. First time my guest's directly wanted to come back once. Nothing on this recipe needs to be changed. It is just perfect. Thank you very much! ;-) Greetings from Amsterdam, Netherlands
I like the way she did the Brisket, she didn't seem to RUSH things and that's the way I like to cook!
I've never done a brisket in an oven, always smoked for 12 to 16 hours. Gotta say that this one looks pretty darn good. So, if the weather outside is frightful and the fire inside is delightful, I'll be trying something like this. I'll keep an eye out for the mac-n-cheese w/ green chilies. Thanks much.
Thank you! :) I think a low and slow smoked brisket trumps all, but the oven braised is mighty tasty. I put the mac n cheese video this morning btw.
What a clear, concise and interesting video. You had me on the palm of your hand all throughout.... not TMI at all
I’m definitely going to make this for Christmas! It’s something different and tasty 😋! Thank you !
You have such a pleasant voice. Thank you for being so clear with the recipe and directions!
A great video presenting excellent food. The meat rub is a take-away that I can use elsewhere in addition to the brisket. Thanks so much for the info and cooking techniques.
I normally find American style cooking of especially beef tends to look raw on the inside but your's is cooked thru and thru. Nice! We Caribbean people like our meats well done. I will be following your channel.
About 20 years ago my I lucked up on a good 50 pieces or more of untrimmed brisket. The kind meant for a butcher’s market. Needless to say, I became an expert at brisket cooking by force. It’s been 25 years at least and I’m ready for brisket again. Yours look pretty good.
I follow your channel and have viewed this recipe about a dozen times. Brisket was always intimidating but you made it look so easy. So I gave it a go this July 4th , omg it was soooo good ❤️ my family loved it. My mother and father inlaw loved it. This is definitely a win. Thanks girl!
It's amazing what you can do in an oven on a low temperature with some foil and or a lid. Better yet both. Looks great.
Ma'am you did so much. I hope your family appreciated that meal, because it looks amazing.
You’re such a good cook. I’ve been looking for a recipe for brisket and checked with you and I’m not disappointed can’t wait to try this.
Try this one:
Marinate brisket in worchestire sauce and liquid smoke
Pat brisket dry
Rub stone ground mustard into both sides of brisket
Seasonings: pit boss lone star brisket rub, cumin, nutmeg, cinamon, chipotle powder (light), black pepper, sea salt (light), oregano, celery salt, onion powder, garlic powder (both sides of meat)
Cook at 275F uncovered until middle reaches 165F
Drain grease and Apply bbq sauce of choice and brown sugar and cook until bark develops at 275F
At this point we are going to wrap the brisket and add a stick of butter to the pan. Cook at 275F until middle of brisket reaches 200-205F
At this point we are going to unwrap brisket and add sauce brown sugar and a light sprinkle of our seasoning mix and rebark the brisket
At this point we are going to rewrap the brisket and let it rest for 2 hrs at least
Just finished eating brisket,using your recipe....there are only 2 of us ,so we cut our piece of meat in half .we enjoyed it a lot .
Next time I might tweet the rub a bit .but I liked your instructions.well done !
I made this from your recipe and it was absolutely "the best" tender and juicy. thank you!
I just saw the whole video & since I haven't eaten yet, this has made my mouth water & my stomach scream 'has your throat been cut???? Where's my food'! Sigh, I wished I lived a few a couple hundred miles south, I'd come visit 😁
I made this yesterday OMG my family is going crazy request second diner later on 🤣🤣🤣😍😍 this is a MUST try recipe. I had 8.5 lb brisket I cooked it in oven on 250 F for 6.5 hours I guess it depends on the oven my is crazy. Thanks for this amazing video 💞💞💞
Move over my friend, I'm coming to your home! That looks so WONDERFUL! I will definitely give it a try. Thank you for expanding my recipes and food choices. Making your Salsa Verde chicken tonight. Gale Flowers
I'm from Texas, too. And sometimes it's just too dang hot outside, even for smoking brisket. That's why I'm here looking for a good indoor recipe. I always rub, wrap, and refrigerate my brisket overnight beforehand...and yesterday I almost added lemon pepper to my rub but wasn't quite sure about it. And here you are adding to it to your rub!! Great minds think alike 😂
Another flavor enhancer ive learned..after cooking the onions and adding the broth, also add some white or red wine to deglaze the pan and OMG! The end results to the flavor in the onions and the meat is absolutely incredible! Let me know if you try this. Id like to hear your thoughts. Happy cooking Mama!!
I love the way you explain and teach so clearly. I enjoyed watching. Professional chef here and I am going to make this . Thank you for sharing this
Yum! that looks amazing! anyone who gets an invite to your house to eat is Blessed!
Best wishes to you from Rolland in Scotland
It's cold in Texas today, so I'm baking my brisket in the oven. I'd rather smoke it, but I don't feel like being out in the cold lol. You are 100% correct about letting the seasoning permeating the meat over night. It's a must for peak flavor.
I have to say I love how you use starting seasoning, but also what you used and why in your listed recipe. It makes it so convenient. Love your recipes and how easy it is do follow your directions, with having to goingnto a web site and search and never find what you want. Job well done.
Thank you so much for this. I'm making my first brisket and the other videos were really graphic and scary imo. Yours was so soothing and made me feel comfortable during this process. Just wanted you to know you are veryyyy much appreciated
I have never bought or ate brisket in my life. Watching your video got me ready to order a stainless steel pan just to make this. I feel like I have been missing out on something major in my life. Great job 👍👍👍👍👍👍👍👍 TFS sweetie
Hi im originally from San Antonio, live in Atlanta Ga. There aren't many authentic TexMex restuarants here. Watching your videos bring back so many delicious memories!
I usually don’t comment on UA-cam videos. But OMG 🤤🤤🤤🤤. My type of holiday food. Defiantly definitely making this tomorrow
I give that brisket 2 thumbs way up. I cook alot of briskets indoors and I'm going to do mine that way. You have some very good pointers and love the bbq sauce recipe as well. Thank you Mrs. Angelica once again for sharing your recipes with us. You are an amazing chef.
This looks so good, I've just marinated the brisket and can't wait to cook it tomorrow for the family. I think my hubby was salivating when he saw me putting on the dry rub lol
I’m making this tomorrow, how was it?
@@CWall-tv7gm it was great!
@@micky8034 thanks for replying! Going to put it in the oven in a few hours🤞
You need your own show on Food network, seriously. I know it would be a hit!
Thank you! 😊 I'm not a chef and I make lots of mistakes, so If they need an amateur home cook, then I'm all for it. 🙋😂
I would watch you on TV! You cook food that we can cook! That’s the kind of shows we need! ❤️
So would I
@ from what I see you're a good cook. You seem to know what you're doing. I'm not a chef but I can cook. But I guess it's yours a practice and a few mistakes along the way that makes people the way they are when they're good Cooks. But you seem to be a very good cook in my opinion.
@ Oh, I hear you on the chef thing, but you got some crazy awesome skills! Much appreciated recipe here, my smoker is looking pretty cold and snowy on my back deck here in Montana, so I've always wanted to try a brisket (or Tri-tip) in the oven! Thanks for sharing! Best to you and yours! :)
Absolutely brilliant. Easy to follow, no frills, great focus on this brisket. I have never been brave enough to try cooking one, until recently having an oven-roasted brisket that was really tasty. I found your video insightful, and I will do my best to emulate your technique soon.
Also mad kudos for the extras, I have tried a green chili mac and it really wowed me too. You definitely have a passion for this, and for sharing with us, I want to thank you. 😃
Jad.
Claude's vx
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Omg looks so delicious thank you for sharing this video 💯🤤🤤🤤🤤🤤
Such a bad idea, watching this at 12am! and in the UK no less, I love Amercian food I just want to eat the whole table! looks like everything was made with love...which, we both know means patience and the generous high-grade seasoning. well done and thank you for sharing
Now I am going to try making a brisket; I have been wanting to for a long time but didn't have the nerve. My husband and I both thank you for new recipe.
I live in Arkansas. Texas BBQ is my favorite. I will definitely give this a try. Thanks for sharing.
This was my first time cooking a beef brisket and after watching several videos I decided to go with your recipe, oh my goodness I’m so glad I did my brisket came out so juicy so tender that when I went to pick it up with a fork after slicing it, it fell apart. I so appreciate your video, thank you. Definitely sub.
Yum. Thank you.
This will be a great method in case there is a total fire ban in my area in Australia and can't smoke my brisket on the BBQ.
Going to try your sauce, as I failed to get BBQ Sauce for my Australia Day cook out.
I’ve been watching different oven backed briskets cause I don’t have a smoker and out of the ones I watched yours looked the best. You kept the fat where a lot of people usually trim it out and I agree keep the fat in!!!! Lol yours looked moist tender, soft melt in your mouth brisket wow! I’m subscribing lol good job!!!
I was flojo yesterday and didn't bother marinating my brisket after I applied my own (sugarfree) rub. But it came out great anyway. And you're totally right- this is not something someone short on time should bother with.
yay! weeee! very nice alternative to not having a firebox grill!
Congratulations....on a great recipe and maybe the only one on the Internet who knows how to properly pronounce "worcestershire" sauce!!!!
❤I made this today!! It came out delicious!! I cooked if for 6 hours!! Perfect!!😊
It looks great Angelica , and I applaud you for saying worcestershire sauce like a grown up even if I can't spell it like a grown up . I hate it when people mangle up words like scabetty for spagetti . Excellent Brisket dinner . I'm hungry now and I just had dinner .
Actually it's pronounced pisgetty, and what's dis here sauce....LOL !
My brisket is thawing and I’m glad I found you, I was just gonna throw it in the oven. Wrong! I’ll marinate overnight for sure
I'm.pjtting it to the test I've never made pork brisket bones trying it on that and thank you for your easy to follow video all the personal touches and all.much thx
Brisket in Doors😳😏never knew it could be done...going to have to give it a try💖
Great job keep em coming it looks so delicious definitely trying ths thanks
this is great.
another way you can do it is just put it in the oven straight on the rack at maybe 400 for about 1.5 hrs then wrap it in butcher paper and let it go low and slow without steaming so you can get the bark on top, if you like it that way
Thank you! I will definitely try that out and see how it goes. I appreciate the tip. 😁👍
@ foil sweats and makes it soggy but butcher paper soaks up the steam juice before the foil does
All of those briskets look. good
Was sick of turkey, tried this video, loved it, turned out great. Thanks for the vid
I thank God for this video. I'm going to try to make this hopefully tomorrow if the Lord's will. ❤️
I have tried many of your delicious recipes. I have a large piece of brisket marinating overnight. Will give it a try tomorrow. So looking forward to the results.
From all of the videos about brisket yours is the only one that looks delicious. Great job! And thanks for sharing.
I’ve used your recipe before and am using it again, 4th of July! It is so delicious! Ty! 🇺🇸
This looks amazing! I was especially pleased to see it was "well done". I knowww.... some people think you ruin steaks and such by cooking well done but I love it.
Dafoq you on about
That Brisket is beautiful... good job! I'm salavating
This is very interesting for you are the first in all the videos I watched to sear the brisket and also putting it on a bed of onions, very different!
Thank you 😊
I'm making this soon for my Grandsons Tracey
I used this to make the most tender juicy and delicious brisket!! Thank you Thank you!
this sounds like a perfect holiday dinner!!! Thanks
I have cooked 3 dinners for my family off your channel!!! 👏🏼👏🏼👏🏼
This is going to be my first brisket and I have faith that after watching your video... I can do this! Thank you so much. Well done video. Right on. Muchas gracias.
You are one of my favorite CHEFS. You should have your own TV show. Your personality is so cool. Your recipes are "delicioso" and you have it all going on Ladybug. Thanks and GOD keep you and yours.😃
You out did yourself, woow I will make that,Looks soo delicious. Thanks.
I bought a prime brisket, trimmed it... absolutely massacred the flat in the oven... totally inedible... but I made burnt ends from the tip & they were awesome. I'm definitely giving your brisket recipe a go.
I make a KILLER pork butt using a Texas hill country rub (includes coffee grounds) similar to yours in the oven...low and slow. If you want the recipe, let me know a method to get it to you... makes great Cubano sandwiches & carnitas. Also, I use brewed coffee, guajillo chilis & molasses in my bbq sauce. It's a nice complement. I avoid brown sugar in the sauce. I'm not a huge fan of sauce on good Texas bbq either, but some fam want it, so I indulged them.
Everyone raves about this recipe...I mean everyone.
And I'm with you...I cannot stand ketchup in bbq sauce. The molasses with tomato puree is a perfect substitute.
Do you separate the fat from au jus? I save the au jus from my pork roasts... it makes a great reduction that is perfect for infusing moisture when reheating in a pan later.
My brisket was all bloody. If you need all the supplies in this video now and today you can go to Central Market in Houston. I've definitely seen the roasting pan there, I go there to look at it, take pictures of it, and I dream about one day owning it. I've seen that impressive butcher's block also!
I am so glad you are doing this in the oven. It is so ho outside can't take the heat. Looks delicious. Thank you. ❤❤😂😂
Beef is my go to for Christmas. And this is one i will love as much as my prime rib!!
Nice work. Thank you so much. I can't wait to try it. Also, excellent accompanying dishes. Ooohwee!