I Tried ChefSteps Incredible INDOOR BBQ BRISKET!
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- Опубликовано: 12 сен 2024
- Check out the full recipe guide on the ChefSteps website in the link below.
Original Video
• Indoor Smoked Brisket
Ingredient List:
The Brine
16 cups Water
240g smoked salt
160g brown sugar
120g liquid smoke
20g pink curing salt (optional)
The Glaze
60g molasses
30g liquid smoke
60g soy sauce (mushroom soy sauce) amzn.to/3J4hUyN (affiliate link)
The Rub
25g smoked salt (optional)
50g brown sugar
30g chile powder
25g black pepper
15g onion powder
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Music Credits:
Intro/ Outro and All Other Music not listed below was produced by @ChrisDoughtyMusic
/ chrisdoughtymusic
Super Dragon Ball Z - Kami's Lookout
Phoenix Wright - Marvin Grossberg
SF 3rd Strike - Sean & Oro Theme
Dust Devil - D-Code
Capcom vs SNK 2 - Fight with the Wind
Yugioh Anime OST - Various
Sonic Adventure 2 - Wild Canyon Inst.
Sonic Adventure 2 - Unknown from M.E.
Sonic Heroes - Unexpected Encounter
Super Mario Sunshine - File Select Screen
Pokemon Battle Revolution - Reception Desk
Yugioh Forbidden Memories OST - Various
Parappa the Rappa OST - Various
Sonic Adventure 2 - The Base
Final Fantasy VIII - Martial Law
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#BBQ #antsbbqcookout #reaction
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Hope you guys enjoy this one! I learned a lot from this recipe, and with the knowledge I've gained, I'm one big step closer to my own indoor bbq brisket recipe. Let me know what you guys think, I am always trying to evolve and improve the content so any feedback on pace, music, sfx etc. is much appreciated! Take care, y'all ✌😁
Have you ever heard Ketcap Manis? The best brand is Bango
Good job with the cook Ant! We're big fans of your work here in the test kitchen!
We also published an oven brisket earlier this year which is much more streamlined. Hopefully you'll give that a try and let us know what you think? Either way, feedback received and we'll be relaying to the team.
Keep up the amazing work!
-CS Team
Thanks for watching and taking the time to comment, as well. I'll have to check that out for sure!
Wow this interaction is blowing my mind!!! Good stuff Ant!!!
hot damn your social media guy is fast
Wow, I didn't think you guys were still around.
Smoker: "Look what they need to mimic a fraction of our power"
Haha
Not even close brother. Smokehousebbq.ldn
Before I learned how to bbq I sous vide briskets and then throw it on my weber kettle for 2 hours from the fridge. Now that you have a sous vide maybe it’s something you’d try as well. I found the cold temperature of the fridge allowed it to get a smoke ring without overcooking. My process was sous vide -> fridge -> smoke.
now that I have a sous vide, I'm gonna have to give it a try for sure!
@Ant's BBQ Cookout now that youve got a sous vide you can be on both of guga channels 😉
@@AntsBBQCookoutdid you try it yet?
Jesus man, a recipe that takes over a week. You have more patience and will power than I do, even with the shortcut of injecting. Props to you
Most immersion circulators can easily deal with 35 liters of water. So instead of some kind of tiny ‘custom sous vide container’ just get s large cooler instead. You can either drill a hole in the top for the circulator or you can remove the cover and use a large plastic bag to keep the water from evaporating covered by silver-colored bubble foam insulation board.
Loving the channel bro I'm learning a'lot from watching you, also dope yugioh and street fighter 3rd strike sound track. I can tell this channel will hit 1 million subs one day the quality is insane keep up the good work.
thanks so much, i try to really share the experience with these videos, and I'm always trying to improve my content every upload. Glad you're finding value!
@@AntsBBQCookout Thats whats up , also if you can one day you should try to do a brisket marinated in Frontera Ancho grilling glaze( you can buy it at any major grocery store). I marinate my chicken and steaks in it all the time and the flavor is really good.
Couple things.
1: Love your content. I've learned a lot from watching your videos. You're an inspiration.
2: Sean/Oro music from 3rd Strike works really well for B-Roll. I love to hear fighting game music in videos from creators who don't make FGC content.
3: The only issue I have here is in the beginning when you say all the equipment to make the recipe costs $500, so the question is if it's worth the time and money or not.
Sous vide is not perfect. I prefer traditional BBQ, and will admit other indoor BBQ cooking methods might have more desirable results, but it doesn't have to cost anywhere near $500 for the proper equipment. Sure, it's not necessary at all for indoor BBQ, but getting an immersion circulator is a worth while investment because indoor BBQ is just 1 of literally thousands of applications.
As a professional chef who has used this technique (and about 6 different circulators, including own personal Joule) for over 12 years, I feel the conclusion is a bit disingenuous. If you're buying sous vide for JUST making indoor BBQ, then you're not utilizing the tool and technique to its full potential, even as a home cook.
It can seem like your money is going to waste if you're only trying to make brisket or ribs, but I would argue this is a user-error rather than a flaw with the tool and technique themselves. It's not a one-purpose tool like a rice cooker.
You wouldn't get a PS5 with a disk drive and use it like a roku, to stream digital-only content, but never play any games or watch 4K Bluerays.
With Sous Vide I can poach eggs right in their shells, make savory sauces like hollandaise, or sweet sauces like lemon or orange curd, which are both difficult and messy (especially citrus curd), I can make yogurt, pickle veggies, make desserts like Crème Brûlée, poach a whole chicken, make the best thanksgiving turkey my family has ever had, make my own delicously melty american cheese, make the perfect pot roast, and thousands of other applications, and it's all basically fool proof.
I've made ribs with my Joule dozens of times and my dad has said the way I do it is as good as any ribs he's ever had.
The cost for the tools are $200 for Joule, $140 for an Anova circulator.
$50 for a large enough cambro that holds a brisket. Less than that if you get a cambro that's smaller for all other applications besides cooking an 18 pound hunk of meat, or free of you use pots that you already have in the kitchen.
Chefsteps use Dutch ovens all the time in most of their videos. I use stainless steel pots all the time that are cheap, and I already have them in the kitchen.
Pack of 2 rolls of foodsaver expandable bags is $30 on amazon. You don't actually have to vacuum seal the food, even the brisket, so the sealer isn't necessary in the slightest
So $220 if you buy Anova, $290 if you buy Joule, which is made by Chefsteps.
Or $170 - $240 if you use existing pots in the kitchen and don't get a massive cambro.
I'm not saying $290 isn't a lot of money, but I'd spend that much on a smoker plus the other misc tools I'd need, and I can only smoke with it. You don't need the $400 Anova Pro for this recipe. The Precision Cooker for $140 is powerful enough.
At that point, the only other cost is based on the ingredients you're using for what you make.
Sous Vide is great, and I hate thinking someone who could potentially discover a new cooking technique that changes their lives would watch this and decide not to get one because the brisket in this video isn't perfect, and they have incorrect expectations on what it costs to get started.
Thanks so much for watching and your response. My intention was not to deter people from getting a sous vide, but rather not to get one if their only intention is to make this specific recipe. So i really appreciate you saying this because if my message wasn't clear in the video it gives me the opportunity to clear that up here! Thanks again for watching 🙂
Love the addition of the Forbidden Memories OST 😍
i spent so much time playing that game in middle school lol
Thanks for trying this out. I’ve looked at this video from Chefs Steps for a while because of living in an apartment. Now that I live in a townhouse it’s just much easier to use a smoker. Your finished product looks legit.
thanks bro!
Perhaps inject with tallow at some point, maybe after sous vide and before the oven. Harry Soo has done tallow injection on some of his briskets with good results (on a regular smoker).
I caught those Sonic Adventure 2 beats in the background of the video.
Absolute banger songs for an even bigger banger of a video.
Bro! The akatsuki towel you had laying under your sous vide made me an insta fan.
Thanks! its actually my mousepad 🙂
For sous vide brisket, an ice chest works pretty well since it's insulated.
For the lid, you can either use foil or cut a hole in the lid to slide the sous vide into.
I've done a few sous vide briskets where I smoke for 3-4 hours then finish in water.
Note that the temperature you sous vide at will vastly change the texture.
Great tip! Thank you!
Insulate a cooler and you can cook the full brisket (assuming you can get a bag to seal that big). The sous vide doesn't need to heat the water all the way to the correct temperature it just needs to make sure it remains there. I always start my sous vide with hot water then put my circulator in .
Thanks for buying all that equipment and trying this! I use a 12x18x6 (3 gallon) translucent container from Cambro for brining my brisket. Although it won’t fit extra large briskets, I felt it was the best compromise when having limited refrigerator space.
Better me than you haha hope you found the video helpful. Great tip! I don't know anything about sous vide so the info is super valuable to me. thanks!
An added benefit to using this method is you can then freeze it once sealed. Allowing you to save brisket Jr for another night.
Pretty interesting work. The 3rd Strike and CvS2 tracks were like fish hooks in my brain, great call on those!
Woww! I am blown away! I am currently meal prepping for week lunches and fitness.
I was looking into adding brisket flat halves into my routine since they're relatively lean and I got tired of chicken. I like that you can basically eat this often since it's not smoked! I will definitely give it a try and a few modifications! Would you recommend steaming it or adding water to the pan below?
Wow, this video absolutely sold me on the traditional method of putting it in a smoker for about 16hrs. 😂👍
Hahahaha
You should try Harry Soo's hot and fast method. its ALMOST just as good in a third of the time.
I would honestly go with like an 8th of the sugar and try to get a more delicate bark
One of the best food RUclipsrs out there. Keep it up bro.
Great video. Im always surprised whenever I hear Street Fighter 3S and other video game music in non-video game content.
This is the best food review and maybe food channel in general. Your pretty darn good at speaking to a camera and your informative and it's just quality and nice to look at. How is this channel not more popular.
Thanks so much! Glad you're enjoying it!
@@AntsBBQCookout also the plastic wrap had me dying lol
2 things. First, you don't have to use the container that the sous vide machine comes with. As long as you have the sous vide machine, then with just a few simple cuts, you can use just about any container you want.
Second, yes, that's a long cook, and yes, the fat will render. But one of the benefits of sous vide is that since the brisket is trapped in a vacuum sealed bag, the rendered fat doesn't really have anywhere to go. So you don't have to worry that much about the brisket drying out.
After seeing this video, I’m gonna try the oven brisket recipe you made. It’s just overall more simple and easier but the results also look really good.
Go for it, man! You got this!
Happy to see this vid finally! Interesting results... Was hoping for a "damn near the same thing" result. Can't wait til you get it nailed fish
5:30 made me laugh so hard
the meat man has arrive
mujst be a SF3 Third Strike fan. I am too! lovin this!
It’s a good option for people who don’t have a smoker or live in an apartment.
you put so much effort in this video!
Just dropping by to say that after seeing your takes on this recipe and ThatDudeCanCook's indoor brisket, I am eagerly looking forward to your indoor brisket recipe!
Have a brisket in the oven right now for the last recipe i try before i make my own 👀
Papa! Now that you got a sous vide, and after learning from you a lot, I must say that you can use it for an overnight rest like Brad over at chud. What I do is smoke the brisket hot and fast (bark set and dark and fat sticky) , then bag it and then throw it in the water at 165 for like 15 hours (change it to 150 an hour before serving) to let it iron out the problems from a hot and fast brisket, (165 renders the fat and collagen a lot better) it’s only my second time smoking a brisket but it came out great, only things was the flat dried out a bit from me not know how to control my wsm temps😂 Good luck!
And ommmmgg he's an old school Toonami fan! Hell yeah!
Damn man how did I just wake up and you upload a video lol!
the grind doesn't sleep 👁👁
@@AntsBBQCookout 👀
your hilarious the plastic wrap part 😂😂😂
Love the new editing and videoagraphy. Keep up the awesome content
Thank you, I really appreciate the feedback!
That sf3 sound track tho... great video
I've done Sous Vide Brisket a few times, one time following the Chef Steps recipe and another time following the serious eats one and than taking techniques I liked from both.
IMO I'm not a fan of the brine as I think it makes the brisket more pastrami/corned beef like than like brisket. I much prefer seasoning right before cooking like serious eats recommends and using 10 g of pink salt to every 65-70 grams of salt in the rub works great at giving a smoke ring.
I didn't know that about the liquid smoke, I kept buying that colgin liquid smoke instead of the wrights. I love that smoked salt, tastes really good.
Just thoughts at this point, I wonder if it would be better to season simply(simple rub) at the beginning and than finish with a complex rub if sticking with the sous vide method? Would the approach have to change for an oven brisket?
I'm guessing the Chef Steps rub uses too much brown sugar if you cut down on the salt? I know Lawry's rub does have some sugar in it. Not sure what the Goldee's rub is composed of.
Just going off by appearance, those slices from the flat look great. I agree with you about the point being "tight" and may have needed more time to sous vide to break down the connective tissue/fat than brisket jr.
great insight, man! it's great to hear from someone else who has also tried this recipe. I am curious too on a lot of what you brought up.
I wonder if the process could be sped up a bit by doing the brine injection and going straight into the sous vide. I might try getting a small brisket to test that out, but also go much more simple with everything. Beef broth injection (and maybe a little MSG), shorten the sous vide to maybe 12 hours, smoked salt, pepper, smoked paprika rub, oven roast, rest. Could work.
I use a buss bucket. Easily sous vide a whole packer
Love the anova though. thanks for putting all that work in!
i'm a complete noob haha this is my first time using a sous vide. So I just bought the biggest container on the website with the machine. Gonna see if i can find something similar for bigger cooks like this. Thanks!
@Ant's BBQ Cookout Basically you can use any container you can attach the sous vide to the side of and still have it covered to the minimum line of the sous vide. The real limiting factor is how much water the sous vide is rated for. My 900 watt Anova will work for ~5 gallons, but if using an insulated container with insulated lid (For example a cooler that you've modified the lid for the sous vide to fit, you could probably get away with more.
Also, adding hot water instead of making the sous vide warm up from cold will strain the sous vide less.
Had to rewind, was too busy grooving to the Wild Canyon music to hear anything 🥰
Interesting cook! SF: Third strike music ftw! Lol
I think the bark separation is more from the lack of amino acids that leak out when you smoke a brisket normally.
Maybe try using mayo or similar as a binder instead of the glaze?
okay, I did not expect that saran wrap on the face bit 🤣
hahaha
11:27 Adult Swim… ALL KIDS OUT OF THE POOL!
I recognize that OG soundtrack
omg the final fantasy 8 music. Subscribed.
Would you recommend using the liquid smoke brine? or a version of it? Sonny's brisket version (the one you did) looked really good but I do want to incorporate some type of smokey flavor if possible. In other words, is the liquid smoke adding anything significant enough to be worth the brine?
Did you get the bark like that because of the altered cooking time on high for an hour?
Maybe it would’ve been different on a low heat for four hours…
Also the main question to ask you is couldn’t you have sous-vide around 18-19 hours and proceeded with the method? And it wouldn’t have been fryed out??
If you wanna have fun being a home cook, a SV circulator is a great investment. The price has come way down for many reliable models. It's worth it get one for cooking steaks and smaller roasts.
A big brisket is ambitious. I remember being impressed with Chef Steps video when they first released it but knowing I would never try that. IF I WERE to attempt it, I'd want to do it whole. And that would require a larger container. I've cooked a whole turkey SV Circulator and a cooler before. I'd go that route, though maybe a second circulator?
The bark that ChefSteps had seemed superficial. And I was skeptical. After this video it is apparent that the bark is just show. I'm just an armature home cook, I have no idea what would make it better.
No shot that is sonic adventure 2 background music lmao. have a like
Awesome work ant! I been using my sous vide for ribs and pork shoulders by smoking then doing sous vide. You should try out more recipes sous vide and possibly reheating bbq. I shared your stuff on the sous vide sub Reddit to get it out 😁.
that was my first time I used a sous vide (and the second time I used a vacuum sealer haha) i want to use it more often for sure now! I appreciate you sharing it!!
love the sonic adventure 2 music
That sonic adventure 2 battle music!
Can you try doing a brisket rest with the sous vide to see how effective this method is ?.
5:37 Made my day lol
Love your videos man keep up the great work if u ever want to send me some brisket let me know 😂
All this video game music is so good!
I'm appreciating the Timber music, lol
is that a parappa beat i hear in the background??
Definitely! Great ear, also great plates! I picked up two of them for my thumbnails and plating practice. They just came in and look great 👌
i would use flametourch to get crust
How about cooler box? I think the biggest box will fit any brisket
BBQ flavors are 1.Salt, 2.Pepper, and 3.Smoke. You can add some pepper flavors such as Cayenne if you’re really feeling like it but those 3 are all you need for beef BBQ. Pork is a bit different. It would probably do better with this recipe than brisket.
Actually you should modify the recipe to do a pork picnic roast.
i'm so glad you're leaning into more comedy in your videos, you're hilarious!
Was it as tender and moist?! Lien they said? All you said was some parts got dry but what about The rest?
it's a trip hearing 3rd strike GOAT music in a BBQ video.
Rather than cutting the brisket you could have used a larger container, once up to temp the immersion heater only has to maintain the temp which isn't hard for a decent one, I personally use a cooler for sous vide, literally a cheap cooler Walmart, the insulation the cooler provides works just as well for keeping things warm, within reason of course, and keeps the temps even more stable that the silly little containers labeled as being "for sous vide" do anyway.
Another great video.
Could the liquid smoke be added to the wet brine to add a more intense smoke flavor as well as the used as the binder as Ant showed? Would using a convection oven aid in getting thru the stall? Also would convection instead of direct heat from the oven elements tighten up the bark?
Why is your sous vide water murky? Did the bags leak?
I don't understand why none of these sous vide vids (of large preps) aren't using a cooler... one hole saw and p00f: perfect brisket sous vide (trust me, it works great and because it's sealed ~decently there is no need to add water during a multi-day cook).
It's not floppy. Nothing beats time vs all these gimmicks.
One tip I could think of would be to marinate the brisket in a 5 gallon bucket. I do this when I am curing to make pastrimi. Also, they stack really well. You just need fridge space, of course.
Ayoo time to experiment
absolutely beautiful vid
Look on Amazon. I can fit an 18 pounder in the one I us off amazing.
Love the street fighter music heheh
“Crack Crack Crack the egg into the bowel” 😀😀😀
Sous vide very rarely dries things out. I have cooked chuck roasts for 2 days at 131 f and it was not Dr. Things like short ribs, chuck roast and eye round needs to be cooked for at least 36 hours
I was shocked how juicy it was still! This was my first time using the sous vide, so im learning as i go. Appreciate the info!
@@AntsBBQCookout guga has another channel called sous vide everything
10:50 since you only used 1/3 of the salt the ratio probably went off and it was too much sugar and spices.. should have accounted for the sugar atleast or just make the whole batch 1/3 and. it would have been plenty because the amount of rub was probably too much anyway
That change is actually suggested by chefs steps in the recipe on their website. They actually state you can completely omit salt in the rub
Liked and subbed!
Great explanation...
Something occurred to me on this: The reduction in the smoked salt for the rub would have contributed to the sweet pop-off crust, I think that reduction would have contributed to that weirdness and if you had not changed it, the rub would have crusted the meat itself better. I use a lot of salt on my chicken and pork to reduce the fat and crisp it up when roasting, don't see why it would be different on beef.
Try this again, but instead of that glaze, get a bark by searing it with a flamethrower. I’ve seen Guga and Mad Scientist BBQ do that for steaks.
yeah sugar + molasses glaze x2 was way too sweet for me. I think the broiler feature of an oven would do a great job too! But would be fun to torch a brisket like Guga haha
Collagen break down occurs at 160 that's why your brisket cooked the way it did because you were under temp
That FF8 music though
Hot and fast brisket on a can is the only way to do brisket
I'm gonna quit my job and try this one out!
I'd definitely smoke one, but that brisket looks good tho. 👍 🍺
Can i do this with just using salt only?
You could get a pretty nice smoker for that $500. I guess if you live in an apartment it would make some sense if you need that smoked BBQ flavor at home.
Sonic music, i like your videos now
Sorry to be random but what are those red stickers under you machine I see those emblems all over the place
When is your indoor brisket video coming out??
I'm trying one more recipe very soon and then I'll come out with mine.. estimate is early March!
So, I'm curious since you have bus tubs (as seen in the video) why you didn't use one for your sous vide cooking instead of the "Anova" brand cooking tub? then you could have kept the brisket whole
haha im a sous vide noob haha i should have done that
I thought it might have been due to you getting the tub as a sponcered item to promote. After all, it is a good looking item.
No this wasn’t a sponsorship but I got a pretty good deal on black Friday
The random FF8 music always throws me off. What a soundtrack.
did you know you can use what ever container for sous vide :D it only needs to hold water :D :D
That 3rd strike music though oof 🎼
So which would be better, the Chef Steps method or ThatDudeCanCook’s?
he clearly says thatdudecancook is a better choice
@@seagee845 absolutely, my bad for not watching the last minute.
Dude I like that luffy hat
1:30 is that music from Final Fantasy? 😀
yeah! 7 😄