How did the brisket turn out Jasmine!? Hopefully tasty and delicious 😋 I subscribed to your channel too. I don’t think I’ll ever wear makeup but always down to support a fellow RUclipsr!
DMurph & Pri-Pri omg it was so delicious and tender!! I only broiled it for about 5 minutes at the end and let me tell you it was PERFECT 👌🏽 My husband ate all of it 😆 Thank you sooooo much for sharing this video and making it simple to follow! Lol thanks for subscribing 🤣
Straight out the kitchen here to say yooooooooo I MADE IT lol. Thank you for sharing. I couldn't find dale products in my local supermarket so I used another brand which has almost the same ingredient. do a little dance Kaboom lol.
Thanks for the tutorial. I am going to try your recipe for this upcoming Thanksgiving. Also, I will take your advice and do the final step by broiling for 8 mins rather than 10. Really looks delicious!
Everybody's going to love it! And it makes quite a bit of food which is a must =) If you can, try making it one time before to make sure this dish is what you're looking for. Cheers!
It would be nice if you could give an alternative to the marinade or something close to it. We don’t have that where I live and I am sure I don’t live near you. It looks delicious and will be looking for a marinade.
Ok, I used to work in a BBQ restaurant. Google brisket. It looks pretty similar to how mine is cooked. Some places may leave some red or pink in but that is not the standard. Juicy yes, brown most of the time. You're just hating.
Hey, nice job. Pretty simple to do, too! I'm about to try an oven brisket, so I appreciate the tips. I'm adding some brown sugar to mine and some smoked paprika, but pretty similar to yours. The broil at the end is crucial for that crust. I love it. Without a grill/smoker, this is about as good as you can get it.
Thank you Jonathan! Smoked paprika and brown sugar will boost the flavor profile nicely. I baked brisket without the broil in the past and felt like it wasn't really close to a true bbq brisket. That broil seals the deal! The next thing I want to try is a long low temp cook. I've seen recipes for 10 hour baked brisket. I'll probably try that next to see if it makes it more tender/juicy. How did your brisket come out?
Me and my mom made a smaller brisket took 4-5 hours to cook it and for christmas she was thinking of making it again and this time it's the whole slab instead of a quarter piece
I did try a slower cook of 220 for 7 hours. I had a fatty piece so it ended up cooking in its juices. Flavor was great, nice and juicy but tender like a pot roast, not really the normal brisket experience. Next time, I’m going to elevate it above the juices on a rack and see how that goes.
So I tested a few different options. This recipe had one of the best turnouts. The only thing I would change is set the oven to 500, sear the outside of the briskit without foil wrapping for 10-15 minutes. Let the temp drop to what it is in this recipe (leaving the door open) and then finish off according to recipe with a reduced broil time. That would help keep most of the juices in. I think the long and slow works best for the larger briskets. Not thrilled with my other tests. I did like the one cooked in its juices like a pot roast though lol
@@savorwithdmurph1113 about to do it. I meant about putting 1 tsp in the beef broth before putting into the oven. I already used 3 like you to marinate. You mentioned at the end some of the smoke got lost a bit so i also reduced the soy ginger to 1/3 cup to marinate.
It’s roughly half of a small brisket (fatty side). I think it was 4-5 lbs. I let it sit for about 5 minutes not long though. It wouldn’t hurt to let it sit longer. I think a tin foil pan would work well for this recipe. I’ve also grabbed another pan and gave it a tin foil lining for the broiling part. You use 2 pans but much easier to clean.
Not to be critical but if you had wrapped the whole brisket, after you broiled your bark on it in some butchers paper & aluminum foil and let it rest for at least an hour, you would’ve ended up with a more juicy & tender product. Just ten foil will work, but you have to make sure that it’s wrapped up tight & sealed good. 2hrs of testing is even better
Dude you got to get you a better knife for slicing that beautiful brisket! You could use an electric knife or a knife specifically meant for slicing meat. A very good one that doesn't break the bank is the Victorinox Slicing Knife with a Granton Edge and Fibrox handle.
Totally agree! I actually bought a sharper knife after this video because the one I had was embarrassingly dull. I’ll look at the one you recommend as well. Thanks!
We go hard on flavor in the Dmurph household lol! Dale's is pretty intense but I don't mind it on the bigger pieces. Wouldn't do that with a small steak.
It looks good but brisket should be cooked low and slow and I prefer mine to be on the medium side I don't want it to be overcooked will dry it up the next day
This one wasn't bad as leftovers, but I am looking into longer recipes and techniques to make it more juicy. I'll prob post some more brisket videos in spring.
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Right on. Gonna try this. I was sort of hoping you would pass us a small piece through the screen, but I guess that's not gonna happen lol!
Haha thank you! Appreciate it Kimchiman
Looks delicious!!! I’m going to follow your steps for my brisket right now 🤗
Thanks for sharing!
Just subscribed!!!!
How did the brisket turn out Jasmine!? Hopefully tasty and delicious 😋 I subscribed to your channel too. I don’t think I’ll ever wear makeup but always down to support a fellow RUclipsr!
DMurph & Pri-Pri omg it was so delicious and tender!! I only broiled it for about 5 minutes at the end and let me tell you it was PERFECT 👌🏽 My husband ate all of it 😆 Thank you sooooo much for sharing this video and making it simple to follow!
Lol thanks for subscribing 🤣
Let me cook it for you lol 🙋🏾♂️
I’m going to do one for New Year’s Day! Yep! Thank you!
Happy New Year! I hope this turned out great!
Straight out the kitchen here to say yooooooooo I MADE IT lol. Thank you for sharing. I couldn't find dale products in my local supermarket so I used another brand which has almost the same ingredient. do a little dance Kaboom lol.
Hahaha, sounds like you liked how the brisket turned out? What did you use for a substitute? You’re comment is awesome! Cheers 😁👍🎉 🍖
x10e11 what did you use?
Thanks for the tutorial. I am going to try your recipe for this upcoming Thanksgiving. Also, I will take your advice and do the final step by broiling for 8 mins rather than 10. Really looks delicious!
Everybody's going to love it! And it makes quite a bit of food which is a must =) If you can, try making it one time before to make sure this dish is what you're looking for. Cheers!
It would be nice if you could give an alternative to the marinade or something close to it. We don’t have that where I live and I am sure I don’t live near you. It looks delicious and will be looking for a marinade.
Mmmm mouth watering deep brown dry brisket
If you go to a BBQ spot in Texas it’s going to be brown but very tender. It’s our style.
DMurph & Pri-Pri I live in Texas ...no it’s not
Ok, I used to work in a BBQ restaurant. Google brisket. It looks pretty similar to how mine is cooked. Some places may leave some red or pink in but that is not the standard. Juicy yes, brown most of the time. You're just hating.
Brisket is smoked in the 180-220 range for half a day plus. well done is 160 that = brown
Hey, nice job. Pretty simple to do, too! I'm about to try an oven brisket, so I appreciate the tips. I'm adding some brown sugar to mine and some smoked paprika, but pretty similar to yours. The broil at the end is crucial for that crust. I love it. Without a grill/smoker, this is about as good as you can get it.
Thank you Jonathan! Smoked paprika and brown sugar will boost the flavor profile nicely. I baked brisket without the broil in the past and felt like it wasn't really close to a true bbq brisket. That broil seals the deal! The next thing I want to try is a long low temp cook. I've seen recipes for 10 hour baked brisket. I'll probably try that next to see if it makes it more tender/juicy. How did your brisket come out?
Me and my mom made a smaller brisket took 4-5 hours to cook it and for christmas she was thinking of making it again and this time it's the whole slab instead of a quarter piece
That sounds awesome! The longer they cook the more tender and juicy they are, yum! How did the whole brisket turn out?
I’ll always prefer to smoke mine low and slow, but this looks great to do if I needed to do it in a lot less time
Yes, this recipe is quick and tasty! I prefer the low and smoked versions as well. Hope to try a few of those in the near future.
Mouth watering!
So good!!! 👍 I made a bbq brisket and bacon sandwich to finish off the leftovers.
Did you ever try the slower cook at 250 like you mentioned you would do at the end of this video? If so how did it work out?
I did try a slower cook of 220 for 7 hours. I had a fatty piece so it ended up cooking in its juices. Flavor was great, nice and juicy but tender like a pot roast, not really the normal brisket experience. Next time, I’m going to elevate it above the juices on a rack and see how that goes.
So I tested a few different options. This recipe had one of the best turnouts. The only thing I would change is set the oven to 500, sear the outside of the briskit without foil wrapping for 10-15 minutes. Let the temp drop to what it is in this recipe (leaving the door open) and then finish off according to recipe with a reduced broil time. That would help keep most of the juices in. I think the long and slow works best for the larger briskets. Not thrilled with my other tests. I did like the one cooked in its juices like a pot roast though lol
Would you think that putting a tsp of hickory with the beef broth might help give more smokey flave? I am cooking mine up tomorrow
Hey Mike, sorry to reply a little late. I think you'd be safe adding a tsp. I used three teaspoons in my recipe. How did the brisket turn out?
@@savorwithdmurph1113 about to do it. I meant about putting 1 tsp in the beef broth before putting into the oven. I already used 3 like you to marinate. You mentioned at the end some of the smoke got lost a bit so i also reduced the soy ginger to 1/3 cup to marinate.
and maybe some smoked paprika in the rub might help, too
So thats like a 1/4 of a brisket flat? Did you let it sit before cutting, and would a tin foil pan work?
It’s roughly half of a small brisket (fatty side). I think it was 4-5 lbs. I let it sit for about 5 minutes not long though. It wouldn’t hurt to let it sit longer. I think a tin foil pan would work well for this recipe. I’ve also grabbed another pan and gave it a tin foil lining for the broiling part. You use 2 pans but much easier to clean.
DMurph & Pri-Pri ah, just bought a brisket and put the marinade on it. Hopin it comes out good tomorrow!
Not to be critical but if you had wrapped the whole brisket, after you broiled your bark on it in some butchers paper & aluminum foil and let it rest for at least an hour, you would’ve ended up with a more juicy & tender product. Just ten foil will work, but you have to make sure that it’s wrapped up tight & sealed good. 2hrs of testing is even better
“Resting”
Dude you got to get you a better knife for slicing that beautiful brisket! You could use an electric knife or a knife specifically meant for slicing meat. A very good one that doesn't break the bank is the Victorinox Slicing Knife with a Granton Edge and Fibrox handle.
Totally agree! I actually bought a sharper knife after this video because the one I had was embarrassingly dull. I’ll look at the one you recommend as well. Thanks!
Holy crap man dales overnight?? Haha might as well drink it with the meal. That stuff is great but no more than 2-3 hours. Dales is so strong!
We go hard on flavor in the Dmurph household lol! Dale's is pretty intense but I don't mind it on the bigger pieces. Wouldn't do that with a small steak.
chaserGB is dales that bad?
i really liked this, im combining your video with a gordon ramsey video for brisket too.
Ooh! Let me know how it goes! I need to watch his brisket video. Haven't seen it yet.
Can you smack your lips a little more while you're eating the brisket? (I can still understand what you're saying.)
Sorry Philip, it was sooo good I couldn’t help myself!
It looks good but brisket should be cooked low and slow and I prefer mine to be on the medium side I don't want it to be overcooked will dry it up the next day
This one wasn't bad as leftovers, but I am looking into longer recipes and techniques to make it more juicy. I'll prob post some more brisket videos in spring.
Looks dry 😒
Looks amazing, but I could not handle the smacking.
Sorry the flavor overwhelmed me, not standard in my videos. I plan to make a few more baked brisket videos in 2020 and will leave out the smacking.
The brisket looks so good but sorry you need to improve your cutting skill
Haha yes my knife sucks! I bought a new one but now that is dull too.
)
It looks dry...brisket comes out dry without fat at all....
It was cooked about an hour too long. Should be more like 280* for 3 hours.
That looks dry asf.it's dry that it's falling apart