Indoor BBQ Brisket - How to Slow-Cook Texas-Style Without a Grill
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- Опубликовано: 8 фев 2025
- No grill? No smoker? No problem! Learn how to create a rich, smoky Texas-style BBQ brisket right in your oven. Using katsuobushi for subtle smokiness, a precise dry brine, and smoked streaky bacon for that extra layer of flavour, this method delivers tender, juicy brisket with a beautiful bark-all without stepping outside. Perfect for brisket lovers with limited outdoor access! 🍖 Try this step-by-step recipe for a BBQ experience, reimagined.
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This is the most interesting indoor bbq brisket recipe I've seen, I can't wait to try it out! Thank you for sharing :)
Great video Evan! I like how forward you are in telling us what the method will and will not achieve
As one other commenter mentioned, that looks a bit dry. But I don't think that's necessarily the fault of your cooking technique. Moreso, I think the brisket you used is extremely lean. The katsuboshi technique is really interesting and sounds delicious, and I like all the seasoning, but I probably would have foil wrapped it sooner. Also, moisture getting trapped in the oven isn't necessarily a bad thing, since when I smoke brisket, I like to have a water pan next to the meat to prevent drying the meat out entirely, which also helps keep a constant temperature. ALSO, a cool technique is to wrap the meat in butcher paper, which allows some moisture to permeate, but still helps a crust form. Also also, spritzing the meat with water, apple juice, and Worcestershire sauce is something that my friend loves doing.
Really, the key is to keep the meat from going over 160ish Fahrenheit, which is the point where the meat starts squeezing the moisture out. I saw this forum post where they said that spritzing the meat and wrapping with butcher paper once you reach that point is a good technique to keep the meat from drying out.
Maybe retry this technique with less aversion to moisture. Get it to that "stall" point around 160, spritz it, wrap with butcher paper. I'm definitely going to try this for myself though, since I think you're onto something with this process.
Thank you so much for such a detailed and constructive comment! I agree that the brisket used in this video was too lean for my liking, and I would have liked more of the fat cap to be left on top to give it a bit of a self-basting effect during cooking. I would probably have used corn-fed brisket to have a bit more inter-muscular fat.
In terms of moisture in the oven, I find it to be a trade-off between bark (or at least whatever bark-like thing I managed to create here) and achieving the best meat texture. Since there is no real smoke, the only way to have a meaningful crust with complex flavours is for the surface moisture to evaporate, and moisture from the meat itself to slowly rise to the surface, mixing with the katsuobushi and black pepper, then evaporating. For the size of the brisket in the video, it took at least 4 hours for the crust to start forming and close to 5 hours for it to set, with the oven door briefly opened quite frequently, especially in the first 4 hours. That’s partly why I resisted the urge to spritz. So if bark formation (both in terms of aesthetics and complex flavour development) is what one is aiming for, the risk of the brisket being ‘dry’ is the potential cost. The best remedy, like you said, would be to avoid using a grass-fed joint, like I did. But even though it appeared on the drier side, I would say after resting, I certainly did not find it remotely chewy.
While researching for this video, I tried taking it to the other extreme and wrapped it with bacon and butcher paper from the get-go, just to see what the other side of the spectrum was like, and I must say it yielded a very tasty and juicy brisket. I could taste the bark, but just couldn’t see it. 😂
Thanks again for sharing such insightful techniques! I really appreciate it, and I’d love to hear how yours turns out.
@w2kitchen it looked like it turned out pretty tasty, so that's all that matters
@@allegedkurd @w2kitchen It's possible that upping the moisture in the oven and therefore increasing wet bulb temperature of the brisket in effect dries the brisket out further - by pushing the temp to 160 f even faster. Yes humid air would be better at keeping the brisket moist but at the detriment of bark formation. IF you desire bark, I think you'll have to reduce the humidity (when doing in home oven cooking). Brisket and brisket bark are complicated! I agree that a fattier brisket would help juiciness. In Texas we usually use choice or prime rated beef.
@@w2kitchen I think one big reason for this (I'm assuming you're in the UK or somewhere with similar meat) is that British beef in general is much leaner than the mainstream beef sold in the US. Ordinary supermarket steak in the US has so much intermuscular fat compared to here, the difference is quite astonishing.
Fascinating, will definitely do this!
insane idea, i gotta try this
Maybe I missed it . . .Katsuobushi on both sides?
Yes, both sides! I edited that part out to keep the video shorter but should have clarified. Thanks for catching that!
Time to get a pepper cannon :) Interesting recipe!
the "MAN" branding is a bit too cringe for me on the pepper cannon.
I went with the Unicorn Magnum Pepper Mill - about £60 incl shipping instead of £200 too.
possible to get it in the UK, too!
I had to message them on the popular green encrypted messaging app (I assume auto-mod would block the name of the service bc of s¢ams) to get outside-of-USA shipping, but it was very worth it!
love it and I know at least one of my flatmates is going to buy their own when they move out after using mine haha
(I have heard that peugeot is decent too and you don't have to pay quite as much, but I like my Unicorn)
这么美味，应该吃给我们看看！😊
I would first dry brine till much of the juices have gone back into the meat and then add the shavings to the top the help season and dry it.
I think maybe adding the shavings added at the same time as the salt pulls too much moisture from the meat.
I love the idea! You’re absolutely right-adding the shavings too early likely interfered with the full benefits of dry brining by pulling out excess moisture prematurely.
Bloody lovely, will try soon!
Does the bacon have to be naturally smoked? Many store bought bacon brands have liquid smoke seasoning if I'm not mistaken, would it differ a lot?
I would say so, as naturally smoked bacon provides a more nuanced and complex smokiness that can impart those fat-soluble flavours to the crust. If you’re using bacon with liquid smoke seasoning, I’d recommend opting for liquid smoke directly instead, as it gives you better control over the strength.
Love your channel, and this looks fantastic amd i totally get what your saying about umami but I cant shake the feeling if you told a texan not to grill a brisket and instead put dashi on it they would be very confused and angry
instead of wrapping in foil could I put it in a covered dutch oven for a similar effect?
Interesting idea! I haven’t tried that yet, but my concern is that it might trap too much steam, which could soften the crust. If you do try it, please do let me know how it turns out!
@@w2kitchen I tried it and the texture was great. I cut a few corners with the recipe though, I didnt use bonito flakes or the bacon, so the flavor might have been less than what it could have been, but the brine and cook times worked perfectly to get the texture right.
Do you turn off fan-only the second time?
It was still fan-only the second time, but now you’ve got me thinking-maybe top and bottom heat would have been a better choice!
Did I miss the temperature you put the meat in the oven?
Thanks.
120C
Generally with big cuts on meat low and slow, maybe higher at first to get a bark (crunchy skin) on it but over all low and slow
the music is a little repetitive in this one, but a very cool concept! Would do it if there wasnt always a veggie/vegan at my dinners haha
That's, a bit dry bro. I mean yea there's some juices at the fat cap but on the meat itself it looks a tiny bit dry to me.