THAT DUDE CAN COOK'S OVEN BRISKET IS AMAZING!
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Sonny’s Oven Brisket BLEW MY MIND, I couldn’t believe how good it turned out! Original Video @thatdudecancook …
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Smoke Trails BBQ has a pretty intriguing oven brisket recipe. He adds liquid smoke and has some tricks to build a bark and try and replicate a smoked one
YO 20K SUBS THATS IT??? I fully expected to see ATLEAST 500K at a BARE Minimum. Been watching a few vids and I might just try to make a gosh darn BRISKET BROTHER. Keep it up my man!
Hey Ant! Would you say a foil boat would be more beneficial than paper in an oven? Might render the fat more and get a darker bark. Speaking of bark… I thought it got dark from smoke?
Love the Pokémon game song❤
Putting lotion on ya mommas ashy elbows 🤣 lol 😂
Does wrapping with fat ruin the bark?
That dude can cook
Due to the carbs and proteins?
No carbs in brisket.
You are criminally underated in the youtube cooking seen keep it up I reckon your on the verge of a blow up!
Now while you do good reviews I would like to see you do your own recipy for some popular cut of meat as well as all the tips you have accumulated throughout the years! Good shit im waiting for the next video.
This video should be called 'how to moan and complain about every aspect of someone else's cooking'.
Would you recommend using convection setting for this or would it dry out the brisket?
Have you found any recipes for a gas grill that you thought were worth the effort?
dashie
Hey Ant! Love your videos dude, your channel is definitely way too small for how good the content is. Just had a question, whenever you say "Lawry's" in your videos, do you mean the seasoned salt? Because I notice you usually already put regular salt on whatever you're putting the Lawry's on, so I was just a little confused if you're doubling up on the salt, or using their seasoned pepper?
Wait until you try guga’s microwaved brisket
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as a person that has no footing in the brisket community this title confused me
Great video! & Fantastic looking brisket at the end. I’m definitely trying this!
Is this for women ? As a dude. Wtf get to the point. You didn’t really show anything. You just kept yapping your mouth.
Uhmm… extracting fat with water is like… standard cooking practice. It prevents burning and allows you to get as much fat out as possible.
Why does that music at the end make me hungry
Sonny is very professional… I think he is going into no conventional but trying to stay loyal to the original recipe…
i don't trim my briskets because i will eat everything on it
Love this
That Asian accent was so cringe
New sub here.
How did you know I needed this video?
I've been contemplating oven brisket today!
Appreciate seeing a pro expose these YouTube cooks’ bad methods. Good stuff.
Really appreciate the content. Good stuff.
You should review Franklin's brisket videos
You definitely deserve more subscribers dude informative and funny
I see your videos starting to blow up, its hapenning real fast (been here before the 1000s). Keep it going bro!
Thanks for the semi positive review my man! You’ve got some great tips for next time I try one of these. I remember it being surprisingly good!! Yours also looked absolutely great with that refined recipe.
Whats the music used when you mad the brisket?
Sunny is the man, that is all.
dayum, that dude can cook
you should check out adam ragusea's over rib video, i'm curious what you'd think of it
I feel like I’m watching a chubby Christian Guzman, of alphalete 😂
Watching these at 6 in the morning is wild my stomach is hungry 😞
I smoke my briskets to around 193-196, then tick it ovrnight in a 170 degree oven, it comes out perfect. If you take it to around 203-207 that can dry out a brisket in a 170 oven. Goldee's BBQ has several warmers set up for 140 -170. They stick briskets in the 170 one when it is in the mid 190's. Others that are more done get put in the 140 warmer, I think it's goldee's. There are home ovens that go to 140 or so. If you want an oven that goes 130-150 and not want to buy a $1500-2000+ oven, you can always buy a turket roaster from hamilton beach.
Looove that guy
To the untrained wannabe brisket maker, watching two "how to make great brisket" videos yields two entirely different sets of instructions, and it's really hard to know who is right (or if they both are!). That's what makes your videos so great. Question for you, if you have time: Could you do a video on backyard v. competition briskets? I see some people say one difference is injections, but then I see creators like MadScientistBBQ recommend injecting backyard briskets! I see some say the difference is spices (where backyard usually uses just salt and pepper), but then I see people making backyard barbecues using rubs that are way more complex than just salt and pepper. I do know competition bbq is trimmed much more aggressively … but is that it?
His rosemary salt is disgusting