Anyone Can Make This 24 Hour OVEN Brisket (Surprising Results)
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Brisket is one of my favorite cuts of beef and with a little patience and some techniques taken from the savvy culinary world of …
There is no denying that a properly smoked brisket is one of the best pieces of meat you can eat in this crazy world but if you don't have a smoker (and a lot of people don't) Then this oven brisket is the next best
thing, my friends!! HAPPY COOKING!!!
So much for leaving a quarter inch of fat on top of the brisket.
The meat looked really dry. Don’t be fooled by the melted fatty layer. The real moisture comes from the rendered fat embedded in the meat.
7:08 what a cool lil doggo.
how you get the smoke ring without smoking it
I feel like there was a missed opportunity for a 'limp briskit' joke.
Sunny is so blessed with so many people admiring and loving what he does. You deserve it, you seem to be a very nice guy and a great chef
Kinda pointless to spend more money on gas than on the meat you're eating.
Anyway… to each its own…
I'm a bit confused with the cooking time, before you set the oven as low as it can go it's still cooking for around 6 hours, then on low for around 12 hours?
Omfg. I did not expect this guy to start attacking his fridge. XD
how make smoke ring without smoking
At first I was gonna make fun of this video for the sad trimming and not knowing the names of the points of the brisket. I run offset smokers for hours to do this. However after I watched this I can appreciate the honesty of this video and showing people how to do it in an over that don’t have a smoker. So I applaud you sir for showing people other ways to do things. Keep doing what your doing man.
Im making this now. THIS BETTER HE GOOD SONNY
I wrap before the stall, usually around 140. The stall phenomenon occurs because moisture leaving the meat has a cooling effect. Wrapping right before the stall helps to conserve that moisture, making a better finished product.
I bought a 1/2 a cow and ended up with a HUGE and I mean HUGE brisket. I’ve never cooked one… here we go! Thanks!!
What about that flat?
Every time I try cooking brisket (following the recipes 100%), it releases all of its juices around the 5 to 6 hour mark.
After you wrap it in butcher paper and put in the foil boat, do you put it back in the oven at 250•?
On the part where you expose the meat by mistake could you put a thin slice the fat back on?
Over cooked
I'm 100% going to do this Psycho. OMG I love your food, show, and personality. This one is gonna be epic in my house! My wife may slap me it's gonna be so good! I'll let you know… And I'm out!!!!!!!!!!!!!!!!!!!!!!!!!!!
Wtf…why is this dude smashing his refrigerator with cooking utensils?
Aim for the edges when seasoning, what a simple yet incredibly useful piece of advice!
Trying the recipe right now, don't know, maybe my oven is strange, but when I put 120 celcius, and use prob at the middle of the oven, it's about 90… So I move the temp up to 160, and at the middle of the oven is 120 now… But meat reached 73 in 3 hours, not 6.5… Something strange…