BEST OVEN BRISKET you will ever eat | BBQ Champion Harry Soo SlapYoDaddyBBQ.com

[@Necrodoxious]

Absolutely love that you give back to fire responders and emergency responders, major respect and thank you.

[@SlapYoDaddyBBQ]

Always happy to help out kzbin.info/www/bejne/n2LUaKCDp7WKras

[@makisp.1428]

I have a patio but not allowed to have a grill. Baking my first brisket this weekend and scouting for some recipes. Ran into your channel and I thank you for sharing.

[@SlapYoDaddyBBQ]

Give it a try and let me know how it came out. I have BBQ students who live in apartments and get great results.

[@pamelaarras7908]

This was the best thing to find last Christmas. My grill was frozen, just wouldn't keep running with the sub zero Temps and freezing rain then snow with strong winds. It turned out perfect and I have made several this way since. I have yet to actually smoke one. Thanks so much. Guess what I'm making this year? Lol, this one again. I just stopped by to say Thanks and Merry Christmas!!

[@SlapYoDaddyBBQ]

Merry Christmas! Stay warm and safe! I'm fortunate the weather is 70F when I cook the Christmas meal. Yes, the family always asks for barbecue!

[@dpinkham]

Harry, did you cook 8 hours at 275 degrees in the oven total, or before you foil wrapped it? After you foil boat wrapped the brisket, how much longer do you cook (in hours/minutes)? And what was your total cook time? And how long did you let it rest before cutting it up? These cooking time details would be really great in the comments section. Thanks again Harry. Great job as always!

[@SlapYoDaddyBBQ]

about 7-8 uncovered, about 2-3 foiled. Use the bamboo method and not internal temps. There is no cooking time nor internal temps in my classes. I teach my students to lock their thermapen and watch before they start cooking. All you need is your eyes, hands, and knowledge. Follow my 3-steps 1) cook until crust sets regardless of time or internal temp, 2) wrap and oven, 3) remove when bamboo skewer feels like going into cold peanut butter.

[@camelshark69]

@@SlapYoDaddyBBQ Holy crap this guy is a JEDI cook!

[@no.1_2u32]

@@SlapYoDaddyBBQSpoken like a real BBQ 🍖 god.

[@bradleyjordan5365]

Really annoys me when people use thermapens! Especially if I'm looking for recipes/cooking methods.

[@musclesmouse]

So the covered foil brisket is also at 275F?

[@Shane-Singleton]

I'm going to have to try this and see how it compares. I've got a lot of friends in apartments that either don't have patios or aren't allowed to grill on them. Thanks for this one, Harry!

[@SlapYoDaddyBBQ]

Please do Shane!

[@tonyjaquez3595]

Awesome Video! Had to Sub and like this one! I was going to smoke one for Saturday for a Easter gathering...but it's 80+% rain in my area for the entire weekend....so gotta do the oven route.....

[@SlapYoDaddyBBQ]

Spray on some liquid smoke and you'll have a great Easter!

[@user1233002]

Hi Harry, for my oven cooks, I use Hickory Salt I bought on Amazon. It's smoked sea salt and tastes great, and leaves a delicious flavor. I do an overnight salt brine. You don't need to be heavy-handed. Good cook, Harry.

[@SlapYoDaddyBBQ]

Great tip!

[@carolyncoleman7786]

I am going to try your messenger cooking I'll be my first time cooking and brisket in the oven thank you for sharing your video to all of us God bless you have a wonderful day

[@SlapYoDaddyBBQ]

You are very welcome Carolyn!

[@shutupandeatMTL]

Thank you for this Harry! You're absolutely right not everyone has access to a smoker or even a grill and that doesn't mean that they should be shunned for trying to make bbq at home. Not enough people advocate this and thank you for saying it!

[@SlapYoDaddyBBQ]

I will do more oven BBQ if there is enough interest!

[@lolot.5813]

@@SlapYoDaddyBBQ there is interest. Please Harry do it!

[@TheJokesterSCR]

It's just purists and gatekeepers. I made a rack of ribs in my oven that were falling off of the bone and tasted delicious. You don't NEED a smoker or grill to make good meat.

[@truthonly1467]

hey harry , thanks for all your good videos , i have a 15 pound brisket that has been dry brining for 26 hours i’m waiting for 48 hours but this is my 2nd brisket cooking 1st in the oven, i’m looking to cook overnight , can you give me any suggestions? time and temp ,

[@SlapYoDaddyBBQ]

I like 250F for brisket. If you have a convection oven, use a lower temp due to the fan. Don't use time nor temp. Cook until crust sets, wrap, remove when bamboo skewer probe tender. Good luck! 😊

[@michaelespinoza9618]

Harry! Thank you! I'm one of those apartment people. I tried to cook one in the oven once and it almost drowned in all the moisture that was in the brisket. I'll be making one this weekend

[@SlapYoDaddyBBQ]

Happy to help. Let me know how it came out!

[@lavendergirl5809]

How long did you bake it uncovered, and how long after adding broth and wrapping in foil? Thank you!!

[@SlapYoDaddyBBQ]

Takes 5-6 hours to crust at 275F depending on oven and size of brisket. Don't rely on time. Cook until crust sets, then wrap, then remove when probe tender. Figure about 8 - 9 hours total cook time for a 12 lb

[@josepaez9086]

Hey buddy I’m from Texas and i made this yesterday for the 4th it was so tender and smoke ring was on point. There should be no reason for fat to taste so damn good ! Thank you so much 😊

[@SlapYoDaddyBBQ]

Happy to hear Jose. Guns up from a Red Raider! I have more videos on Snows, Hays Co BBQ, and Burnt Bean BBQ coming soon!

[@glenncollins9442]

how many hours did u put in oven? or what was internal temp of the brisket?

[@XDMarine]

Ok! I liked and subscribed when you gave your dog a taste test! Awesome job on this video. I am going to try a oven brisket. Semper Fi

[@SlapYoDaddyBBQ]

Thanks for the sub Dave! Feel free to browse my 600 videos and 35 playlists when you have time. Semper Fi

[@MichaelRei99]

Harry, I think it’s fantastic that you apply your championship technique for people that aren’t fortunate enough to have BBQ facilities. Let the BBQ snobs eat cake!!! I’m going to try this even though I love cooking on my pit!

[@SlapYoDaddyBBQ]

I appreciate that Mike!

[@jessedevilbiss8436]

It's freezing outside, and I have a brisket to cook. So, I found this video. Thank you

[@jessedevilbiss8436]

It's too cold outside right now. Thanks for the video!

[@Waywaters22]

How long do u cook brisket before putting it in the foil please helpppp I’m making a brisket as we speak

[@SlapYoDaddyBBQ]

It takes about 6-8 hours at 250F depending on whether you have a regular or convection oven

[@mikejones-nd6ni]

As for the second phase of cooking when it was wrapped in foil how long did it go back in the oven for ? and was that at the same temperature?

[@SlapYoDaddyBBQ]

about 2-3 hours @ 275F

[@thomasclendening2664]

Mr. Beans is livin his best life. My little guy is the same...loves his BBQ. God bless them all. Thanks for the video Harry!

[@SlapYoDaddyBBQ]

You're very welcome. Give your pup a hug for me and Mr. Beans!

[@frankvento1826]

Also when you cover the brisket do you raise the temperature, or keep it the same?

[@SlapYoDaddyBBQ]

275F entire cook

[@aromero2464]

@@SlapYoDaddyBBQ for how long. I didn’t catch the timing

[@tyl4045]

@@aromero2464 I would say until probe tender, (somewhere around 203 internal temp) timing isn't always the same on briskets

[@SlapYoDaddyBBQ]

@@aromero2464 5-7 hours @275F to crust depending on your oven. Another 2-3 hours wrapped until bamboo skewer probe tender

[@dr.pastrami5272]

This man is a true Texan. Thank you for guiding me on my first brisket cook this weekend. Gonna serve people who've never had brisket before.

[@SlapYoDaddyBBQ]

Guns up from a Red Raider class of 86'

[@cp9ofwcww]

How long was it in the oven

[@Paulk305]

He liked your comment but did not answer 😅

[@mrskennethadams2692]

What sauce did you put the Wrights smoke sauce in? I didn't hear that part.

[@SlapYoDaddyBBQ]

KC Masterpiece

[@AkersTimothy]

Wow! Great job! Just picked up a whole brisket the other day, and am limited to the oven at this time. Thank you for this style of cooking. Gonna give Myron a run for his money! 😁

[@SlapYoDaddyBBQ]

Hope it came out well Tim!

[@MonstroInLA]

Hey Harry love the channel can I use butcher paper instead of aluminum foil and does that effect the time to cook

[@SlapYoDaddyBBQ]

Paper is fine if you don't use a liquid during the wrap phase as it's not watertight. I like foil because I like to add 10 oz beef broth when I wrap. Either method works. Just go with the method that brings you most joy!

[@MonstroInLA]

@@SlapYoDaddyBBQ you the man! I I wanted to try Golds method with the oven method where they leave it in an aluminum boat but uncovered in the oven

[@MonstroInLA]

One more question I’m making two briskets your way for 4th if I make them in advance how would you reheat?

[@jeffmcglone3539]

Wow! I made this yesterday using my own SPG for the rub. I did not inject, but did add an au ju packet to the drippings for the wrap. I added dales and beef broth to coat the bottom of the pan while cooking uncovered at 275. Excellent tutorial for a tasty oven brisket. Best advice was to lock the thermometer and watch in the drawer. So hard to not probe temp or cook to time/temp. Thank you, I will be making this again. There were no left-overs. o.O

[@SlapYoDaddyBBQ]

Awesome. Glad to hear Jeff!

[@habitatelneil]

How many hours

[@garyredmond9275]

I am planning to cook a brisket 1st time but I noticed you didn't put a time limit on how long in the oven at 275 uncovered..is this until you get a nice bark? then wrap it ? I also notice you had a pan below does that have water in it ? once wrapped how long in the oven ..until skewer goes through smoothly i watched one vid you recommended cerlery seed(I think) for a smoke ring vs pink salt which I have

[@SlapYoDaddyBBQ]

Hey Gary, the pan is to catch drippings. No water in pan. It will take about 5-7 hours to crust @ 275F depending on your oven (regular or convection). Some celery salt will help you get a smoke ring. Thanks for stopping by.

[@scottbenson4818]

Thanks for sharing and including all people in bbq without judgement. This will help many people without a true pit to work with. Beansy is no dum dum, lol. He knows the real deal from the imposter!! Regardless of Beans opinion, I’m sure the result was good for the technique used in oven. Be safe Harry.

[@SlapYoDaddyBBQ]

Glad it was helpful!

[@tammylynn0205]

I just found your channel, thank you for sharing your knowledge. I have a question, I have a 20lbs brisket - how long should I cook it for? Thank you

[@SlapYoDaddyBBQ]

At 275F should take about 8 hours to reach wrap and about 2 to 4 hours after wrap. Thanks for stopping by. Feel free to browse my 600 videos and 35 Playlists 😇

[@shelleyferraro2287]

Harry, this looks wonderful. How long did you cook this or how many hours per pound? Love your sweet taster puppy!!

[@SlapYoDaddyBBQ]

Hi Shelly, reckon about 5-7 hours to crust depending on your oven (regular or convection). One crust/bark sets, wrap, and put it back into 275F and it should be another 2-3 hours. Remove when bamboo probe tender in the flat. Do not use a watch or internal temp

[@shelleyferraro2287]

Thank you so much Harry. Love your videos. Have a wonderful Christmas.

[@2005Pilot]

ROFL!!!! Mr. Beans did a polite walk away and had a slight disappointed look!!! GREAT JOB HARRY on making The Best Oven Brisket I have ever seen!! 👍👍. Thanks for Sharing and spreading The Love!

[@1u5t1n]

Harry, you always amaze me.

[@MaddieandKiki]

Hi Harry!!! Remember us, your favourite Canadian BBQ sisters from the North! Love your video and love your channel!! We just subscribed, how have we not subscribed already?! We’re happy we’re here now!!! :D What an informative video, BBQ brisket in the oven, if anyone can make this happen, it’s you!!! :D

[@SlapYoDaddyBBQ]

Awesome! Thank you Maddie and Kiki my fav Canadian BBQ sisters! Hope you and your family are staying safe. We are having a raging pandemic in California. Super bummed about the Weber Chicago class cancelled. Oh well. maybe next year!

[@MaddieandKiki]

Harry Soo yes we have seen on the news how California is faring in this pandemic. We hope you are staying home and staying safe, Harry! What a world we’re living in today! Thank goodness we can show some love to our barbecues during this time! Looking forward to seeing you again when the world returns to normal! Until then, grill on, bbq master!!!!!🔥👏☀️💪💃🏻

[@wineitfoods]

Sir, what is the internal temp at the time you wrap it in foil?

[@SlapYoDaddyBBQ]

I go by look 100% and wrap when the crust sets. I require my students to lock their watch and Thermapen in the drawer before the start cooking using my techniques.

[@HB-yk4ut]

Hey Mr. Harry! Do you do pork belly? This video looks delicious! Thank you🦋

[@SlapYoDaddyBBQ]

Here you go HB - kzbin.info/www/bejne/gpO8aH6Gf6-pf6s

[@HB-yk4ut]

@ Thanks a lot! I’m checking your seasonings out as well. Can’t wait to try some😋😋😋

[@paulsingh8628]

Thanks Harry. How long to cook in the oven and how long wrapped or to what temps?

[@SlapYoDaddyBBQ]

275F for 8 hours ish. Wrap at 5 hour mark

[@cornbread2u2]

@@SlapYoDaddyBBQ so you suggest wrapping before it goes into its stall?

[@SlapYoDaddyBBQ]

@@cornbread2u2 There is no concept of stall in my methods as no internal temp or clock is used. Wrap as soon as crust sets. To be a brisket whisperer, you must cook with your eyes and your touch my Paduan! Ignore the watch and Thermapen, you must

[@cornbread2u2]

@@SlapYoDaddyBBQ lesson of the stall much appreciated sir. What’s my estimated total cook time in my proven temperature oven for this brisket at 275°

[@SlapYoDaddyBBQ]

@@cornbread2u2 275F for 8 hours ish. Wrap at 5 hour mark

[@SThomas3791]

so do you let it rest 2-3 hours in its pouch with all the juices or do you remove it first then let it do its resting? thanks in advance!

[@SlapYoDaddyBBQ]

Rest in foil and let it cook down until you can handle without burning. Brisket tastes best and served after it has rested.

[@CastlesLaw1911]

This is incredibly close to how I did one about six months ago. I was super excited to see if it would work out respectably in the oven. A brine will pull that smoke into the meat. I dont have the equips to inject yet so it was a good trick for me.

[@SlapYoDaddyBBQ]

That's awesome!

[@Stephs2xPawsUp]

How long did you put it in the oven (aprox) before you made the foil boat & placed the beef broth on it? I am wanting to make a oven Brisket for the first time & want to make sure I get it right.

[@SlapYoDaddyBBQ]

About 5-7 hours to crust at 275F depending on size of your brisket and oven convection flow.

[@Stephs2xPawsUp]

Thanks. I appreciate the response. I'm going to give it a try & see how it goes@@SlapYoDaddyBBQ

[@kylerdad123]

Soo Sifu: Hoping all is great with you and the family! Thank for for this great demo! Your oven-cooked brisket looked really good! I was amazed at the smoke-ring and tenderness! Loved that Mr. Beans got to do a taste-test of your creations. Looking forward to your next great blog! Best wishes and much 🧧, Sifu!

[@SlapYoDaddyBBQ]

Best wishes Bill. Stay safe. This pandemic is seriously bad and does not seem to be going away!

[@jewelm1042]

Hello! Did you let the brisket rest after the final roasting in the oven? Please please reply. I’m quite confused about it. Thank you!

[@SlapYoDaddyBBQ]

Let it cool down before you slice

[@gerryluna2914]

Great video Harry. Thank u for reaching out to ur audience and showing your skills /knowledge to everyone .

[@SlapYoDaddyBBQ]

My pleasure Gerry!

[@curtishinkle7885]

Can I cold smoke my brisket, smoker tube for a couple hrs first then cook in oven, like I Was using pellet grill,I'm not able to run pellet grill overnite,

[@SlapYoDaddyBBQ]

Yes, and I suggest you ensure you have 100% crust formed before you wrap and place in oven if you want flavor and smoke penetration

[@LiveOnCarnivore]

Currently on hour 4 of this with my own rub. Smells so good🔥🔥

[@SlapYoDaddyBBQ]

Hope it came out well!

[@LiveOnCarnivore]

@@SlapYoDaddyBBQ awesome flavor, but should have went by feel. Bit too tough this round.

[@disegnosys]

Harry, this is perfect for me and I’m in the same situation living in a condo. Thanks so much!!!!👍😁

[@SlapYoDaddyBBQ]

You are so welcome!

[@mikej3584]

I definitely appreciate this video, I live in New England and although if its not too bad out ill go put something on the pit outside in the winter but when there is 18 inches of snow and arctic winds, THIS is a fantastic alternative! Thank you for sharing! Merry Christmas!

[@SlapYoDaddyBBQ]

Stay warm and dry Mike!

[@TheZekeZeke1]

LoL.. Same here. I live on Ohio and I damn sure ain't venturing outside in the middle of January to the smoker. This was an amaizing recipe and my little one loved thsi

[@mikejones-nd6ni]

i appreciate this. its by Far the best looking oven brisket on KZbin

[@SlapYoDaddyBBQ]

I appreciate that Mike!!

[@navysealninja85]

Please keep making vids for people who don’t have access to a smoker ima try this while on lockdown. Thanks 🙏 for the vid.

[@SlapYoDaddyBBQ]

More to come!

[@joninfect8681]

I'm going out to buy a brisket it right now!

[@georgeavalon7773]

Good for you. I remember seeing you in bbq competitions where you went home empty handed. Glad it's working for you now

[@SlapYoDaddyBBQ]

George you win some and lose some. They key is to keep trying u til something works! 😀

[@jerryaguilar5736]

You must have not been around in 2008, 2009, 2010, 2011, 2012 when Harry was winning everything. He dominated the west coast

[@SlapYoDaddyBBQ]

@@jerryaguilar5736 LOL! Jerry, I don't know how your body is able to take the beating every weekend to win all your championships!. I used to be OK by Monday after a Sat contest but now, I'm still sore and tired the week after! I guess I have to do more lower energy sapping efforts like making videos in my backyard versus travelling 22,000 miles a year doing 35 events!!!

[@IceCold-zy1oz]

I love how honest he was with the judging phase. All the other channels just say mmmm this is good.

[@SlapYoDaddyBBQ]

Gotta call it the way you see it! Thanks for watching

[@AshyLarryTM]

Awesome video Harry! Im making an oven brisket tomorrow and I actually have The Polite Pig Coffee rub I picked up in Orlando. I’ve been dying to use it. I actually have everything but curing salt. I’ve been using Wrights Liquid Smoke for a couple of decades now. I have 3 different kinds. Probably going with Hickory because it’s my favorite. I’m glad I found you. Subscribed!

[@SlapYoDaddyBBQ]

Thanks for stopping by. Feel free to browse my 700 videos 35 playlists when you have time!

[@josueayala9460]

Not sure if I am just missing it but, how long do you cook it for?

[@SlapYoDaddyBBQ]

About 10 hours

[@trevorthompson9509]

@@SlapYoDaddyBBQ So that's 2-3 hours at 275 just on the rack and then 7-8 hours more at 275 inside a boat/tent of foil? Maybe these details are reserved for your Patreon subscribers, I'm new here, first video I've watched of yours.

[@SlapYoDaddyBBQ]

@@trevorthompson9509 try 5 hours on the rack first until crust sets. Wrap, and then remove when bamboo probe tender 2-3 hours later

[@traceymartin35]

How long did you cook? what temp on the over or what's the internal temp please

[@SlapYoDaddyBBQ]

7-8 hours. Remove when probe tender w bamboo skewer. I don't use internal temps to determine doneness

[@sunjianyuan1041]

How many hours for oven may I ask? Thks!!

[@SlapYoDaddyBBQ]

275F about 8 hours

[@sunjianyuan1041]

Even for a wagu brisket?

[@sunjianyuan1041]

Thank You !! Dor ur reply Master!!

[@harsoo]

@@sunjianyuan1041 see my many Wagyu brisket videos for details please

[@pattiwhite9575]

@@SlapYoDaddyBBQ How many hours uncovered cook? How many hours wrapped cook???

[@JCThr3]

Thanks Harry for the tips and tricks. How long did you let it sit before you began to carve it? Thanks again.

[@SlapYoDaddyBBQ]

Internal below 170F

[@jeromehahaha118]

hello do you recommend adding more salt to the brisket before you cook it since you needed more salt later or does that mess up the process?

[@SlapYoDaddyBBQ]

Sure, adjust to your taste

[@reedbaylor2210]

i guess Im randomly asking but does someone know a tool to log back into an instagram account?? I somehow forgot my password. I would love any tips you can give me

[@maisonterrence3177]

@Reed Baylor Instablaster :)

[@rickyfitness252]

@@reedbaylor2210 give me your bank account number and your routing number and I'll have you back there in a jiffy

[@yenghoaulee3613]

Hey Henry, just found your channel and love how informative your contents are! Hopefully, you'll see this and will be able to answer my question. I live an apt and am planning on attempting to make my very first brisket using the oven. Since it'll be my first brisket I plan to just use salt and pepper to keep it simple. I see you used pink salt on your brisket to give the smoke ring effect. If I use a little bit of pink salt and then rub the meat with salt and pepper, how likely will my brisket turn out super salty? Of course, since it's my first attempt I know that the brisket may be flop but ever since I lived on my own I have been experimenting with recipes and learning how to cook which I have come to love! Thanks in advance!

[@SlapYoDaddyBBQ]

Lee, if you follow my techniques, you'll get a great result in your oven. Remember that Rome was not built in one day and the only way to get better is to not watch LeBron shoot free throws but to shoot 10,000 free throws yourself. Do not believe anyone, especially me. Best to Know for yourself. To know, cook you must, my Paduan. May the Force be with you! Obi-Wan-Harry

[@colleenlahna7697]

Can I trim & inject it the night before to cut down on prep time in the morning? I'm looking forward to trying this recipe for my first Texas style brisket, but I like my sleep!

[@SlapYoDaddyBBQ]

Sure you can

[@allenaltis6073]

Looks awesome

[@SlapYoDaddyBBQ]

It was!

[@CarolynPollard]

Definitely trying this. Thank you so much for taking time to share with us. Love your videos !!

[@SlapYoDaddyBBQ]

Thanks Carolyn for stopping by!

[@scottdan8097]

Very impressive Harry! That smoke ring is outstanding! 👍

[@SlapYoDaddyBBQ]

Thank you! Cheers!

[@taniaritter2415]

I want to try this for Thanksgiving... never have made a brisket! How long in the oven? I plan on making a small brisket for 4-6 people.. and suggestions?

[@SlapYoDaddyBBQ]

About 5-7 hour to bark, wrap and about another 2 -3 hours to get tender

[@burtwwong]

Thank you, Thank you, Thank you! This is a really great technique. Just a couple questions. 1) After wrapping, what was the oven temp or did you keep it at 275? 2) Is there a reason for foil wrapping the meat separately rather than just having a foil seal covering the baking pan?

[@SlapYoDaddyBBQ]

You're welcome Burt. 275F is good. You can wrap the baking pan also. I prefer the tight papoose wrap so the liquid is touching the meat in the foil phase.

[@ivanne0]

I have a small flat brisket (less than 4 lbs$ - can I use this method?

[@SlapYoDaddyBBQ]

Yes, I prefer lower temps like 225F on smaller briskets. Wrap as soon as the crust sets so the smaller brisket does not dry out.

[@55AmericanDad]

This is just pure awesomeness

[@SlapYoDaddyBBQ]

Thanks for watching

[@annajackson7054]

ẞ s

[@rodneybough9164]

Absolutely fantastic video Harry. Thank You sooo much for sharing this information. Your the best. Oh one thing. What was the cook time? Thanks again.

[@SlapYoDaddyBBQ]

About 8 hours give or take

[@gollem148]

That looks absolutely amazing! I cant wait to give this a go.

[@SlapYoDaddyBBQ]

Thanks. Let me know how it comes out

[@robdigman7596]

I like the fat layer for self basting. Your take looks delicious too. I like that you injected too. It really is about preference and technique.

[@SlapYoDaddyBBQ]

Thanks for stopping by Rob. I always suggest to cook with the method that brings you most joy! I like to inject as it give more flavor!

[@juanmartinez-ts2bg]

How long in the oven?

[@SlapYoDaddyBBQ]

5-7 hours to crust and 3-4 hours wrapped 275F oven. It depends on your oven and whether it's convection or not

[@oopoopppp]

Thank you for sharing your technique. The oven Brisket looks 👍 great.

[@SlapYoDaddyBBQ]

Thanks for watching

[@cccantrell27]

you could also add some smoked salt. Maybe that would add a little bit smoke flavor on top of the injection.

[@pattiwhite9575]

Now that would taste very good.

[@Waya420]

Thank you, we live in an apartment and I've always wanted to make a brisket.

[@SlapYoDaddyBBQ]

You can do it!

[@jeromehahaha118]

how long is it in the oven

[@SlapYoDaddyBBQ]

7 hours plus 3 hours wrapped

[@julioalbertoaguirre7319]

Damm you make my mouth water so much , which part of restaurant can I go and eat that ..??

[@jlistetson]

Mr Beans look afterwards was priceless hahaha

[@SlapYoDaddyBBQ]

He loved it!

[@mrgee7059]

A chocolate coffee rub sounded very unusual to me, but it looks really good! i'm going to try it

[@SlapYoDaddyBBQ]

Hope you like it!

[@dartanzalw]

I’d assume it can be Cooked in the oven but you knocked it out of the park

[@SlapYoDaddyBBQ]

Oven is fine and sear on cast iron pan

[@OpticalAntenna]

The smoke ring was a real surprise. After trimming what do you estimate was the weight? Guns up, class of '98 & '00.

[@SlapYoDaddyBBQ]

Figure 15% loss after trim and another 50% after cooking. So a 20 lb brisket yields about 45% net cooked weght

[@randomcrap763]

Ok let's be honest, Mr Beans is the real star of the show LOL :)

[@SlapYoDaddyBBQ]

Hey Marc, Mr. Beans sends love and hugs!

[@johnpinckard6008]

Btu is btu I heard a great bbq man say that!!! You my friend are an exceptional bbq master!!!

[@SlapYoDaddyBBQ]

Thanks for stopping by 😁

[@TheMerriell]

Hmmm..Mr Beans is spoiled..hahaha..i think this a great way to semi-smoke a brisket..thanks Mr. Soo..love you Mr Beans

[@SlapYoDaddyBBQ]

Mr. Beans sends love and hugs!

[@captainobvious7877]

That is so important that you tell us not to wash the meat. I really appreciate the reminder. Growing up I was taught to always wash the meat. Ever since I started watching your videos, I have made the change. Thanks for the information.👍🏾👍🏾😎 🤯🤯 Amazing!! Smoke ring and all in the oven 🤯🤯.

[@josephmarciano4761]

Don't know what I'm missing, but I think I've clicked on every link here, but still can't find the actual recipe. Is it here, or am I supposed to take notes during the video?

[@SlapYoDaddyBBQ]

Sorry Joe that I don't have time to write the recipes as I'm an OPO (one person operation) and made 330 videos in 2 years. I have a full time job building data centers for a living

[@josephmarciano4761]

@@SlapYoDaddyBBQ Totally understand. When you write a cookbook, I'll buy it.

[@arsulaksono881]

How long did you put it in the oven ? I've been longing for this for quite long, but dont know how to cook the meat in the oven. That alu foil is a great idea

[@SlapYoDaddyBBQ]

275F for about 2-3 hours. Don't follow time. Probe w bamboo skewer and remove when probe tender

[@dantethunderstone2118]

Finally someone who says to NOT wash meat

[@SlapYoDaddyBBQ]

Dante, happy to share some food science with the world!

[@PunkPunkMerc]

Question: are you using a water bath in oven while cooking? Also, how often do you spray the ICBINB? Thank you!

[@SlapYoDaddyBBQ]

No water bath in oven. You can start spraying ICBINB when you see crust starting to form

[@PunkPunkMerc]

Thank you so much for replying!

[@qgeorgeb]

This video was great until I had to watch Harry eat. E-mail me a piece. lol

[@SlapYoDaddyBBQ]

Sorry!

[@rickhoupt6933]

Cooking my first brisket today Harry, it is a 7# flat. I buy beef 1/2 cow at a time. Looks like I can cut pink salt amount in half compared to your 12# packer. Should I place fat cap side down? Or up? Thanks for great video. Can’t wait to to taste coffee rub. Got your love rub too.

[@SlapYoDaddyBBQ]

I suggest you skip the pink salt. I'm trying to reduce my consumption of nitrites for health reasons and I think it will taste just as good. My current brisket fav combo is my Texas Brisket Magic + Umami Bomb 😊

[@foreverfeefee5594]

Hello Harry, What was in the can? Looked like soup as I could not see. Thank you!

[@SlapYoDaddyBBQ]

Campbell's beef broth

[@TheEmiliodiaz]

Awesome video sir, How long did you end up cooking your brisket for? Also about what time do you build the boat and cover. God bless you and your family.

[@SlapYoDaddyBBQ]

7 hours uncovered and 3 hours wrapped

[@TheEmiliodiaz]

@@SlapYoDaddyBBQ first time cooking a brisket and it was a hit!!!

[@danielediluca3507]

Hi Harry, great recipe, can't wait to try it. Quick question, what if I used butcher paper instead of aluminum foil to cover it? Does it affect the result? Thanks in advance for the response, keep up the good work! :)

[@SlapYoDaddyBBQ]

Yes you can! If you use a 10 oz liquid mop, the foil works better

[@danielediluca3507]

@@SlapYoDaddyBBQ Awesome, thanks for the info. Also, do you suggest waiting a few hours before cutting it or it can be cut right after the cooking?

[@michaelleal8190]

Cooking a 10 pounder, how long should i cook it in the oven? I know you go by looks when done but how would you know if it’s undercooked?

[@SlapYoDaddyBBQ]

5-6 hour to crust, wrap, another 2-3 hour until probe tender

[@vicbad4116]

hey harry what's the choc and coffee mix ? is it sweet choc. ? great video. thanks

[@SlapYoDaddyBBQ]

Regular unsweetened cocoa for baking

[@jenniferyanez9048]

Hi Harry I don't know if I missed it in the video but how long do I cook it for Sir .

[@SlapYoDaddyBBQ]

8-10 hours

[@pamelaarras7908]

How much coffee and chocolate did you use? I have 2- 8 pound choice briskets to make.

[@SlapYoDaddyBBQ]

add 1 TBS instant coffee and 1 TBS chocolate unsweetened to about 3 TBS of rub

[@stevieg4201]

Hello Harry, with the pink salt, is it #1 or #2 curing salt? I tried to find it when you showed the bag, but I couldn’t see it.. great video, I’m going to mix some of your methods with some of mine. Making a 15-1/2 pound brisket tomorrow, so I’m prepping everything today. Thanks again. 🇮🇹😎🇮🇹

[@SlapYoDaddyBBQ]

Insta Cure #2 (Prague Powder 2) - Curing Salt for Meat and Sausage - 1 lb. - The Sausage Maker a.co/d/80rXhcK

[@stevieg4201]

@@SlapYoDaddyBBQ thanks Harry, I have #1 and #2, I just wanted to make sure which one you were using, #2 makes more sense to me than #1 if it’s the Nitrates that we’re looking for. Thanks for taking the time for me. 🇮🇹😎🇮🇹

[@wavion2]

This apartment resident thanks you. Looking forward to trying this. I might make a rub with some smoked paprika for a little extra smoke flavor. Also, is there any benefit to the pink curing salt if I don't care about the pink ring? Does it taste any different?

[@SlapYoDaddyBBQ]

It will be fine without the pink salt. You just won't get a smoke ring. If you can find some ground celery seed, that works also. Don't use too much as the celery seed flavor is strong

[@mooresmoke3543]

I got 3 of your rubs in the mail yesterday. I can't wait to use them this week. Planning on using them in a few months in a KCBS backyard competition

[@SlapYoDaddyBBQ]

Thanks so much for your support 🙏 and best of luck in your comps! Be sure to watch my many comp coaching videos!

[@mooresmoke3543]

@@SlapYoDaddyBBQ I have watched i think almost all of them. They are amazing and very informative. Keep it up!

[@maguerdz]

Looks delicious. But did I miss where you said how long to cook for and at what point it get wrapped and for how long ??

[@SlapYoDaddyBBQ]

I teach my students to cook until crust sets, wrap, remove when probe tender. Also, to lock their watch and Thermapen in the drawer before they start cooking using my teachings. As a guide, you'll wrap after about 5 - 7 hours @275F depending on the size and weight.

[@kilesampson4391]

Thankyou so much that was a really great video and I'm researching now for my first oven brisket. I got most of what I need from your video alone. I have my own concept for a rub but I will use Wrights liquid smoke and beef broth injection and the butter spray

[@SlapYoDaddyBBQ]

Have fun! Once you have a few cooks under your belt, you'll be a brisket whisperer!

[@blaynemacpherson8519]

You said probe tender but what temperature do you go until? good video looks fantastic

[@SlapYoDaddyBBQ]

I teach using a bamboo skewer to probe for doneness and tenderness. My viewers are admonished to lock away their watch and Thermapen before they start cooking using my methods.