Recipe Notes: -Make sure the Lapsang tea is cold before you pour it on your brisket! I forgot to mention that.. Sorry. -If you do not like the MSG you can take it out of the recipe, with the dark soysauce glaze it gets a lot of that “full mouth” taste even without the MSG. -If you use a choice brisket like me, go for a one on the small side (like 12-13 lbs) that way it will cook faster and you don’t have to worry about the brisket drying out. My brisket only took about 6.5 hours before I wrapped it, and it finished with a 6 hour rest after 14 hours. -Shoutout to Smoke Trails BBQ for the idea to use Activated Charcoal Powder in the rub. I’ve been told it may have an adverse effect if you take medication, but honestly at such a small dose in the rub, I doubt it will do anything, but just FYI. -I didn’t notice I had schmutz on my lens until after I put the brisket in the oven. I’m pretty sure it happened when I was recording Jalen saucing ribs when I was at Goldees a couple of weeks ago lol so I hope it’s not too distracting. If you guys try out the recipe let me know how it turns out! Warning: It doesn’t taste exactly like a brisket that was actually smoked with real wood fire (obviously), but it has a delicious smoky, savory flavor that is amazing. Hope you guys like it as much as I did! Take care, y’all!
Thank you thank you thank you! I tried to make my own Frankenstein combination of the previous recipes that you had reviewed... and while my friends were impressed, I felt that it was lacking something.. can't wait to try this one!!
It will depend on the size of the brisket so dont go off of times. Itll be done when its done. But for mine it was like 6.5 hours unwrapped at 260F oven, 1.5-2 hours wrapped at 300F oven, counter top 1.5hours, holding oven at 145F 5.5 hours.
Even if it's based on a subscriber's recipe (kudos to you too), just pursuing this line of thinking in the first place is itself such a big deal from a guy like you who really understands the ins and outs of real BBQ brisket. Finally having an oven brisket recipe that covers as many bases as possible really feels like a great stride for the community!
@@AntsBBQCookout that's a good looking oven brisket homie. I don't have the ingredients tho. anyway if you wanna marry me and cook this brisket for me you can do whatever you want to me every friday. but saturday is GURLS NIGHT. (btw i am a straight Indian male)
Seasoning is great but 260 for 8-9 hrs is too hot. I just overcooked my Christmas brisket. Other videos are saying 225. Dammit. Store-bought ham to the rescue.
@@Mothball_man he mentions in another video he recalibrated his oven by -35F. He briefly mentions it again in this one, but he fails to make it explicitly enough.
dude thats an INSANE looking brisket for an oven, especially compared to all the other experiments. kudos to the dude that came up with the recipe. also fantastic music choices as always lol
No, thank you man! My recipe was locked and loaded before i got your message and after i tried it, i adopted a lot from it. You are awesome, thanks again for sharing!
Great recipe, thanks! I did it with a few modifications and it came out great. The modifications I did: -After lapsang tea marinade, I did a dry rub of smoked paprika, ground cardamom, chili powder, garlic powder, unsweetened cocoa powder, hickory salt, and dried minced onion and let the rub sit for 24 hours. I skipped the glaze -I cooked it for ~12 hours at 200, then 2-3 hours at 250, then another hour at 275 to finish it -Throughout the cook I basted with a mop sauce of liquid smoke, Worcestershire sauce, and beef broth It turned out super well. The lapsang tea and black cardamom are game changers. Thanks again!
Just finished and I have to say I was apprehensive about how the cardamom was going to taste because I didn’t love the smell of the rub. I was pleasantly surprised how amazing my flat turned out.
I tried it! The results were great and it's amazing that this came out an oven. A couple notes from my cook: - My oven heats from the bottom so the flat got super dry, and the bottom half of the point cuts were also bone dry. Maybe cooking the brisket fat side down would help prevent this? - The flat curled quite a bit in the oven leading to pooling. Make sure to leave some time for your meat come up to temp after taking out of the fridge. - The rub/bark is nice and savory but none of the smoke sticks. I even marinated with 1/4 cup Wrights concentrated smoke with the lapsang tea, but it wasn't very smokey.
when you put the brisket back into the oven after the rest. What temp does it need to cook to? 145 for 4-8 hours, but whats the desired final temp, and how long to rest after that? thanks!
May not be a smoked brisket but it still looked tender, juicy, and delicious regardless of the smoke ring, or lack thereof. Great job as always, Ant. Made me hungry.
Love the video!! Your production quality is off the hook now. In your taste test at the end, it would be informative to compare it to other recipes you tried
@@geofflambshead3325 Grind the celery seeds and add them to your rub mix. I use them often even when smoking because of the mild earthy undertone flavor that it gives.
Awesome will definitely try this next week, it adds that depth to a lot of dishes but really excited to try it with smoking/ bbq and the like, thank u so much!
Hi, i have a question on timing bu these are high level steps with time 1. Bring brisket to room temp and trim ~1hr 2. Brine 6-8hrs (i don't have a large sue vide bag) 3. cook @ 260F before wrap ~6hrs 4. cook @ 300F wrapped ~6hrs 5. rest @ 145F how long does step 4 need to be?
Pretty good to specify "non-negotiables" so it's clear that if you leave it out, the results are on YOU 😄 - using a specific tea for smoking like that is actually an "ancient Chinese secret," i.e. tea-smoking ducks is an age-old tradition. Smart to use a proven method in a different context!
I have about a 3lb brisket. I’m certain I adjust the cooking time based off the weight/size so I was wondering do you have a general recommendation for weight to cook time ratio I should go by based of the 3lbs.
Hey I'm sorry I may have missed it but in the last step when you're leaving it in at lowest oven setting, you said 4-8 hours but I didn't catch what the end temp should be? Thanks...it's in oven now if anyone knows I would really appreciate the help
Thanks very much but I think I'm asking it wrong. My oven only goes to 170 so I got that but I'm cooking to the temp as you suggested so I'm looking for when to pull it out as in what should internal temp be. Thanks again you may be saving my Thanksgiving tomorrow... @@AntsBBQCookout
I would say when the bottom of the brisket doesn't feel tight anymore. Usually, be between Mid 180s and low 200s. Every brisket is different so I can't give you a specific temp, sorry
So I made a brisket. Marinated it over night in fridge. Put marinade on it and the packed it with dry rub mix I made myself. Pre heated oven to 275. Took said brisket out of fridge and then put it preheated oven x 4 hrs. Barked form but I did have a large area where it was wet. (Why?) never did bark set. What did I do wrong??
hi man! i'm going to cook a brisket according to your nice recipe but i have a question. is it possible to put it in a vacuum with lapsang tea for a long time, for example for a day or two? of course it"ll be in the fridge. thanks a lot !
Not sure if it's just me or if I've missed something along the way. I see experts trim but never explain. Cut off the mohawk. What exactly is the mowhawk and what am I looking for? Same with the deckle fat. How do I get it out? A very detailed trim video would be awesome.
I just rub my brisket with salt, pepper, Tony's, paprika, sugar, garlic powder, and a little bit of brown sugar. I then put it in a Dutch oven with 4 cups of beef broth, oregano, parsley, basil, diced garlic, and some rosemary. Then I bake it at 280 for 4 hours plus an extra hour for every pound over 6 pounds. It is always very juicy, flavorful, and just falls apart. I prefer it over normal smoked brisket.
I love your apron! I’m making a $60 dollar brisket tonight! Never done it before! Idk the pounds just know how much I paid lol it’s HUGE tho … I ordered my groceries online. I went by the picture 😅
No I think it would be about the same, just be really careful with the trim. The convection + radiant heat from the oven will really crisp up any hard edges (just guessing here).
To fake the pink smoke ring, I’m thinking rubbing it with some beets blended to a paste with a touch of achiote (anatto) powder added and leaving it overnight in the fridge, then rinsing it clean in the morning, patting dry, and starting your recipe?
I'm confused about the entire length of time it takes from start to finish. At one point in the video you said "within 3-4hrs" and then you said "8-9hrs" I'm so confused...
I think they are both dried with wood fires so they would both add a smokey taste. I didnt try any indian cardamom though so i really dont know, just looked it up online 😅 appreciate you sharing theres a difference though. I didnt know
Like 14 or 15 hours with rest included. Check out the pinned comment, i have that note along with some others that will be helpful if you try out this recipe
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Recipe Notes:
-Make sure the Lapsang tea is cold before you pour it on your brisket! I forgot to mention that.. Sorry.
-If you do not like the MSG you can take it out of the recipe, with the dark soysauce glaze it gets a lot of that “full mouth” taste even without the MSG.
-If you use a choice brisket like me, go for a one on the small side (like 12-13 lbs) that way it will cook faster and you don’t have to worry about the brisket drying out. My brisket only took about 6.5 hours before I wrapped it, and it finished with a 6 hour rest after 14 hours.
-Shoutout to Smoke Trails BBQ for the idea to use Activated Charcoal Powder in the rub. I’ve been told it may have an adverse effect if you take medication, but honestly at such a small dose in the rub, I doubt it will do anything, but just FYI.
-I didn’t notice I had schmutz on my lens until after I put the brisket in the oven. I’m pretty sure it happened when I was recording Jalen saucing ribs when I was at Goldees a couple of weeks ago lol so I hope it’s not too distracting.
If you guys try out the recipe let me know how it turns out! Warning: It doesn’t taste exactly like a brisket that was actually smoked with real wood fire (obviously), but it has a delicious smoky, savory flavor that is amazing. Hope you guys like it as much as I did! Take care, y’all!
Thank you thank you thank you! I tried to make my own Frankenstein combination of the previous recipes that you had reviewed... and while my friends were impressed, I felt that it was lacking something.. can't wait to try this one!!
Can you clarify the total time from start to actually eating the brisket?
It will depend on the size of the brisket so dont go off of times. Itll be done when its done. But for mine it was like 6.5 hours unwrapped at 260F oven, 1.5-2 hours wrapped at 300F oven, counter top 1.5hours, holding oven at 145F 5.5 hours.
Ant, my oven only goes down to 175F. Can I perhaps leave the oven open a big crack and hope?
What do you recommend?
Thank you!!
@@AntsBBQCookout Thanks! I was just curious to get a sense of when to start, sounds like early morning is a good bet.
Even if it's based on a subscriber's recipe (kudos to you too), just pursuing this line of thinking in the first place is itself such a big deal from a guy like you who really understands the ins and outs of real BBQ brisket. Finally having an oven brisket recipe that covers as many bases as possible really feels like a great stride for the community!
Appreciate that! I tested at least 6 oven briskets before i settled on this recipe, so i think its really solid!
@@AntsBBQCookout that's a good looking oven brisket homie. I don't have the ingredients tho. anyway if you wanna marry me and cook this brisket for me you can do whatever you want to me every friday. but saturday is GURLS NIGHT. (btw i am a straight Indian male)
Seasoning is great but 260 for 8-9 hrs is too hot. I just overcooked my Christmas brisket. Other videos are saying 225. Dammit. Store-bought ham to the rescue.
@@Mothball_man he mentions in another video he recalibrated his oven by -35F. He briefly mentions it again in this one, but he fails to make it explicitly enough.
@ 🤦🏽♂️
dude thats an INSANE looking brisket for an oven, especially compared to all the other experiments. kudos to the dude that came up with the recipe. also fantastic music choices as always lol
Thanks for the shout out!
No, thank you man! My recipe was locked and loaded before i got your message and after i tried it, i adopted a lot from it. You are awesome, thanks again for sharing!
Great recipe, thanks! I did it with a few modifications and it came out great. The modifications I did:
-After lapsang tea marinade, I did a dry rub of smoked paprika, ground cardamom, chili powder, garlic powder, unsweetened cocoa powder, hickory salt, and dried minced onion and let the rub sit for 24 hours. I skipped the glaze
-I cooked it for ~12 hours at 200, then 2-3 hours at 250, then another hour at 275 to finish it
-Throughout the cook I basted with a mop sauce of liquid smoke, Worcestershire sauce, and beef broth
It turned out super well. The lapsang tea and black cardamom are game changers. Thanks again!
Was the cocoa powder a replacement for activated charcoal or did it add flavor??
pumpkin hill makes this video an automatic 10/10
When Marvel VS Capcom 2 "I wanna take you for a ride" drops at the 7:15 mark.
/chefs kiss
i been waiting on this video that brisket looked fire , good job Ant. Im def gonna try this recipe one day.
Just finished and I have to say I was apprehensive about how the cardamom was going to taste because I didn’t love the smell of the rub. I was pleasantly surprised how amazing my flat turned out.
Time to give this a go! After watching all your reviews of people's oven briskets I'm 100% ready to try yours! Will update soon
Would love to hear your results and any tips after you make it. I'm going to try it in a couple days
Waiting on yall feedback never made a brisket, dont have a smoker, so want to try this one
so what did you think 👁️👄👁️
Mad respect for the Final Fantasy 8 music
Sounded like marvel capcom 2
No it’s street fighter 3
It's all of the above lol. Check the description.
And the knuckles theme too lol
The SA2 OST in the background was a nice touch. Excited to try this one out! Thanks!
Im extremely impressed with how it looked in the end. I think I’m going to try this…
I tried it! The results were great and it's amazing that this came out an oven. A couple notes from my cook:
- My oven heats from the bottom so the flat got super dry, and the bottom half of the point cuts were also bone dry. Maybe cooking the brisket fat side down would help prevent this?
- The flat curled quite a bit in the oven leading to pooling. Make sure to leave some time for your meat come up to temp after taking out of the fridge.
- The rub/bark is nice and savory but none of the smoke sticks. I even marinated with 1/4 cup Wrights concentrated smoke with the lapsang tea, but it wasn't very smokey.
Best one yet I've seen oven baked. Good job ant
Back in the oven on lowest setting until...
Time?
Internal temp?
question the final oven step where you put it in for 145 for 4 hours whats this step for? cant i skip this? just wondering.
when you put the brisket back into the oven after the rest. What temp does it need to cook to? 145 for 4-8 hours, but whats the desired final temp, and how long to rest after that?
thanks!
May not be a smoked brisket but it still looked tender, juicy, and delicious regardless of the smoke ring, or lack thereof. Great job as always, Ant. Made me hungry.
Thank you! 🙏🙏
My hubs and I are making this for Christmas dinner. It's our first time making brisket, ever. 🤞 Hope we do it justice!
So how was it?
Love the video!! Your production quality is off the hook now. In your taste test at the end, it would be informative to compare it to other recipes you tried
Can I find this recipe in print somewhere? Thanks!
This saved my saturday, went to go set up the electric smoker, but we had a sudden down pour, so using oven method. Hope it turns out as good as yours
How was you brisket? Was it as good as the electric smoker brisket?
@@twinkiesify argueably i would say better, I find it really hard to control the meat temp in the electric, but the oven one came out great.
I made a rack of beef ribs with this recipe turned out literally beautiful.
oh man i gotta try that!
This is tempting to try. You can use ground celery seeds as well in order to add some smoke ring.
Try it out, and use celery seed!
At what stage would you add the celery seed? Im assuming with the tea? Gonna try this next week
@@geofflambshead3325 Grind the celery seeds and add them to your rub mix. I use them often even when smoking because of the mild earthy undertone flavor that it gives.
Awesome will definitely try this next week, it adds that depth to a lot of dishes but really excited to try it with smoking/ bbq and the like, thank u so much!
And ant if u see this thank u so much for sharing ur expertise!
How long did the second cook take
Good vid, let me watch it now.
😂😂😂
Probably the best oven brisket I’ve seen ngl
What did you do with the cut off meat and fat?
I used curing pink salt before when i made indoor smoked ribs
That Marvel vs Capcom 2 banger and thanks for the brisket tips
Wait, so how many hours all together will this take?
Hi, i have a question on timing bu these are high level steps with time
1. Bring brisket to room temp and trim ~1hr
2. Brine 6-8hrs (i don't have a large sue vide bag)
3. cook @ 260F before wrap ~6hrs
4. cook @ 300F wrapped ~6hrs
5. rest @ 145F
how long does step 4 need to be?
Sorry i meant, how long step 5 need to be?
@@happy_robot 5-8 hrs, he said it in his video
If only I had this recipe back in college when I was playing Parapa the Rapper nonstop 5:43
Amazing video! The recipe of course is amazing, but the editing, music, pacing. Just perfect!
So 6.5 cook time, then a wrap for another 6hr cook time with a 3hr rest?
Thanks for my daily chuckle.
I have used lapsang in rubs but never lapsang brine. Genius.
Bro that Sonic advance 2 lnuckles pumpkin hills track is great!!!!
why not soak using liquid smoke
Recommend dry roasted onion or dried roasted Filipino eggplant in place of MSG to give a safe natural flavor.
MSG is safe. It was originally derived from seaweed (kombu). It is just another salt.
msg is the same chemical in a cow that gives umami. thats like saying salt isnt safe while sea salt is, both are chemically the same.
What was the total cook time on it?
What if the oven's lowest temperature is 170°F?
No coffee liquid smoke, Lipton onion soup mix, salt, pepper, garlic. Slow cook all night. Bingo Bango
Pretty good to specify "non-negotiables" so it's clear that if you leave it out, the results are on YOU 😄 - using a specific tea for smoking like that is actually an "ancient Chinese secret," i.e. tea-smoking ducks is an age-old tradition. Smart to use a proven method in a different context!
🙄p.s. Is there a link to a written version of this recipe??
is it burnt, did you drop it in dirt?
grow up 👴
Are there any modifications you’d make for a prime or Wagyu brisket?
No, itll be easier though. Less likely to dry it out with prime or wagyu!
How can I adjust the times for a 2lb brisket?
Hey Ant, what do you have for sauces? I always see a number of different sauces at restaurants, curious to see what you can do at home.
So it takes 2 days to cook a brisket in the oven?
I have about a 3lb brisket.
I’m certain I adjust the cooking time based off the weight/size so I was wondering do you have a general recommendation for weight to cook time ratio I should go by based of the 3lbs.
What is the total hours of cooking ?
How long do I leave it in the oven after wrapping? I don’t have a thermometer
Leaving a reply because I don't have a thermometer and I need to know too 🤣
Lol how does cooking brisket turn folks to fighting in the comments about what makes a brisket Texan or not? 😂😂😂 thx for sharing your recipe!
What would you suggest for a faster cook time?
Your content is way too good man. Remember me when you hit a million subs.
PARRAPPAA BEAT GOT ME HYPED LMAO
I wonder how much it weighs
(4:57) Is it after 8 hours total? Or after the 4 hours it’s an additional 8 hours for a total of 12?
The knuckles theme music was nice touch
Hey I'm sorry I may have missed it but in the last step when you're leaving it in at lowest oven setting, you said 4-8 hours but I didn't catch what the end temp should be? Thanks...it's in oven now if anyone knows I would really appreciate the help
As low as your oven can go. I calibrated mine to go to 150F (what I recommend) but most can only go to 170F
Thanks very much but I think I'm asking it wrong. My oven only goes to 170 so I got that but I'm cooking to the temp as you suggested so I'm looking for when to pull it out as in what should internal temp be. Thanks again you may be saving my Thanksgiving tomorrow...
@@AntsBBQCookout
I would say when the bottom of the brisket doesn't feel tight anymore. Usually, be between
Mid 180s and low 200s. Every brisket is different so I can't give you a specific temp, sorry
Love Knuckles' themes from Sonic Adventure 2, that OST is so good
So I made a brisket. Marinated it over night in fridge. Put marinade on it and the packed it with dry rub mix I made myself. Pre heated oven to 275. Took said brisket out of fridge and then put it preheated oven x 4 hrs. Barked form but I did have a large area where it was wet. (Why?) never did bark set. What did I do wrong??
275 is too high
@@Kyle-vc2olyes ….. 2nd one was lower 220 and a whole lot slower. Much better bark
Good job as usual. Now i gotta try this one too. Im still getting request for the lemon pepper ribs. 😂😂😂
hi man!
i'm going to cook a brisket according to your nice recipe but i have a question.
is it possible to put it in a vacuum with lapsang tea for a long time, for example for a day or two?
of course it"ll be in the fridge.
thanks a lot !
What could you replace the lapsang tea with
I would probably do the chef steps smoke brine www.chefsteps.com/activities/smokerless-smoked-brisket
Ant should we use convection if our oven has it? My oven can even do only convection.
More convection is better imo, will probably cook faster though
Only 3 days to cook it?
A mere 3 days 😂
Im gotta tweak this
Can we do a dry brine and/or use a different kind of tea if it’s not available in our area?
Not sure if it's just me or if I've missed something along the way. I see experts trim but never explain. Cut off the mohawk. What exactly is the mowhawk and what am I looking for? Same with the deckle fat. How do I get it out? A very detailed trim video would be awesome.
Got you ruclips.net/video/jtF4yRs6HOI/видео.html
I feel like some of these tricks could be used on pellet smoked brisket to get some more smoke flavor to try to get it closer to an offset
Yeah perhaps! Would be worth a shot!
As someone that doesn't drink coffee could I get an easy to find recommendation for the recipe?
You can just use lapsang tea leaf. Just sub out the coffee with 1 or 2 bags eptied into the rub
"The world will know pain" nice brisket!!
That looks good!!
How much cofeee I put on it
Is there a Lapsang Tea substitute?
could make a marinade with liquid smoke
Airship is local to me! Love seeing it here.
I just rub my brisket with salt, pepper, Tony's, paprika, sugar, garlic powder, and a little bit of brown sugar. I then put it in a Dutch oven with 4 cups of beef broth, oregano, parsley, basil, diced garlic, and some rosemary. Then I bake it at 280 for 4 hours plus an extra hour for every pound over 6 pounds. It is always very juicy, flavorful, and just falls apart. I prefer it over normal smoked brisket.
Do you bake it covered or uncovered?
@@shimalovespeaks3472 Covered. Otherwise it will dry out in the first few hours.
You put the 4 cups of beef broth in the bottom of the roasting pan?
@@Msandelis I use a small enough pot to submerge it completely. It then cooks in its own fat and the broth helps retain the flavor.
All I have to do is take a trip to Madagascar to get a few of these ingredients and will be good
Lmao
Loving that Marvel vs Capcom 2 background music 😏
I love your apron! I’m making a $60 dollar brisket tonight! Never done it before! Idk the pounds just know how much I paid lol it’s HUGE tho … I ordered my groceries online. I went by the picture 😅
"You don't want the brisket to braise" Lol what do you think happens when you wrap it? The whole point is to braise it
Cooking AND ANIME APRONS!? A win!
This is the craziest BBQ video i've ever seen. So skeptical that this is good but really want to try to confirm/deny....
I have to sub just for the music alone jeeeeez!
Anything you’d change for those with a gas convection range? I’m excited to try this
No I think it would be about the same, just be really careful with the trim. The convection + radiant heat from the oven will really crisp up any hard edges (just guessing here).
@@AntsBBQCookout thank you!!!
Looks nice, seen a guy use sumac that makes bark dark
I saw a video on that too! Very interesting
Yo the music from "Doug" goes hard tho
Nice choice 👍🏻
Instantly saved on my cooking playlist
W
That looks amazing 👏
Beautiful...Though my gas/energy bill for the month about to be through the roof with all that oven time lol
To fake the pink smoke ring, I’m thinking rubbing it with some beets blended to a paste with a touch of achiote (anatto) powder added and leaving it overnight in the fridge, then rinsing it clean in the morning, patting dry, and starting your recipe?
I'm confused about the entire length of time it takes from start to finish. At one point in the video you said "within 3-4hrs" and then you said "8-9hrs" I'm so confused...
How wide is your butcher paper?
Why do you take it out at 190 instead of 205?
Carryover and heated rest
Ahh thanks for the reply. I’m currently trying this recipe out. Resting as we speak waiting for it to hit 155. Thanks for sharing the recipe!
One thing I would add is that you used Chinese black cardamom (aka tsaoko/caoguo) which is different from Indian black cardamom.
I think they are both dried with wood fires so they would both add a smokey taste. I didnt try any indian cardamom though so i really dont know, just looked it up online 😅 appreciate you sharing theres a difference though. I didnt know
Indian cardamom is supposedly even smokier than Chinese.
I wasn't ready to get Pumpkin Hilled.
How long was it in the oven total?
Like 14 or 15 hours with rest included. Check out the pinned comment, i have that note along with some others that will be helpful if you try out this recipe
Would love to see you do chicken and turkey bbq/grill too