Good Brisket without a Smoker?

Can we make good brisket without a smoker? How close can we get with a sous vide 'smoked' brisket?
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TOOLS
The Anova Sous Vide Cooker: amzn.to/30sfyBW
INGREDIENTS
- BRISKET!
Try this recipe and let me know how it turns out below in the comments! Also, let me know any recipes you'd like to see!
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[@irenejung9273]

Humour + Cooking = Quality Content. You are literally my favorite cooking youtuber.

[@BlackTieKitchen]

Dang, that means a lot! There are a lot of really good KZbin cooking channels! Thanks! 😄

[@irenejung9273]

@@BlackTieKitchen Thank you for your content! I have been doing keto/ lower carb diet for years and I am glad to find your channel. Keep up the great work!👍👍

[@RCThis]

@@irenejung9273 I 2nd this appreciation

[@goodnewsketo178]

I put you, Dennis, right up there with my other favorite, Steve, from Serious Keto. If y'all ever collaborated, I don't think I could stand it!! 🙃

[@BlackTieKitchen]

Its not out of the realm of possibilities 😅

[@peacemaker00]

I love the way you have chosen to present these videos, real joy to watch, and supremely useful recipes. Id love to see your take on low carb Carnitas.

[@BlackTieKitchen]

Thanks! And... That's on my short list!

[@hollyhobby1038]

I love how he turns every mishap into an angle for humor. Kinda of like what I do with the majority of my life 🙄 I mean if you can’t laugh...

[@BlackTieKitchen]

'my life is not a tragedy, it's a comedy' 😂

[@njcranes]

@@BlackTieKitchen I guess mine is a tragic comedy.

[@wakemiamigreatagain]

I'm happy to see you getting into Sous Vide. There are so many sous vide keto options I would do a series on sous vide alone not necessarily just sticking to brisket. I might also suggest that you get a sous vide container with a lid. I wouldn't get one smaller than 18 quarts so you can do some larger cuts and you can buy a lid that has a hole precut to fit your Anova, you won't have to worry about evaporation really at all with a lid. Porchetta might be something that people would like to see a video on and there are so many different things you can do with a pork belly.

[@BlackTieKitchen]

Agreed! Pork belly to me is somewhat sacred. I need to show how my family typically cooks it for xmas eve. I took full charge of it recently and started adding secret ingredients that have been absolutely 🔥

[@justinchan1846]

High quality video! Keep up the amazing work!!

[@BlackTieKitchen]

Thanks!

[@seangt1]

Fantastic videos I'm a new subscriber and just love your sartorial style and great commentary

[@BlackTieKitchen]

Thanks! I appreciate it that you enjoy my humor 😄

[@SheEsq]

I'm so happy to see the mishaps! Just yesterday it took me 3 hours to fiddle with spray bottles to spray cayenne for garden pest control - clogging, sticking, finding funnels. its always something in my life and nice to see that part NOT skipped on a video. I subscribed because of that! and the recipe.

[@BlackTieKitchen]

Thanks Sharon! I aim to be real in my videos!

[@claudiacolin7292]

I love all of your videos, and obviously all if your recipes. Thank you for your channel and for this recipe with peanut butter. I love it! 🥰🥰

[@BlackTieKitchen]

Thanks and thanks for watching!

[@AngieO68]

Another great video. I love learning different tips from you.

[@BlackTieKitchen]

Thanks Angela!

[@ROCKNROLLTlDE]

Love the video, great content and the humor was a welcome addition.

[@BlackTieKitchen]

Thanks!

[@andremares]

I have a wood and pellet smoker....made me many a brisket. Even though I love the taste of the traditional smoked brisket, this method is my go to lately. Much easier in my opinion and taste is damn close. Only change I make is setting temp to 150 and going 48 hours. But follow your method for everything else. Love your videos keep up the amazing work!

[@BlackTieKitchen]

Thanks! Yeah, it's not the same, but for a fraction of the work - it's phenomenal. It's better than 90% of the restaurant brisket Ive ever had (which is sad to say)

[@douglaskan]

Thank you so much for your video. Made me feel better

[@BlackTieKitchen]

Thanks again for watching =)

[@IronicallyAlive]

0:07 That's a nice transition

[@BlackTieKitchen]

Thanks 😂 it took some planning to pull off lol

[@Drainoboy1974]

You have outdone yourself once again between you and binging with babish I may never purchase another cookbook ever again in my life internet gold internet gold. #becauseants

[@BlackTieKitchen]

Haha, but cookbooks are so much fun!

[@goodnewsketo178]

You are hilarious! I truly enjoy your channel and wit!

[@BlackTieKitchen]

Thanks Lana!

[@johnbushur6080]

Using the pulverizer to produce freshly ground black pepper is an excellent kitchen hack! Grinding that by hand with a pepper mill sucks, but does build character 😂

[@BlackTieKitchen]

This is true lol. Ive since procured a pepper grinder that helps

[@judithk7644]

Oh Well Done! My jewish grandmother would be proud of you! Texas Smoked Brisket! To Die for!!! My one son lives in Dallas... We have partaken of this delectable dish a few times...It was worth the trip from Tampa to see him and eat Texas Smoked Brisket.... Being you and in Tampa proper...I hope you have a balcony or patio....Get a smoker! Think of it...Smoked Cheese....oh yeah buddy! Another of my sons lives over here in Largo. I am just south and west in Seminole, Indian Rocks..unincorporated. Not because of ants, but because of lower taxes. 😐🤔😉! Now I am hungry. Good job. Thanks👍👍👍👍💖

[@BlackTieKitchen]

Thanks! I def have room for a smoker - but as you know... It rains everyday now. Puts a huge damper on smoking :(

[@quelizabeth2]

Love 💕 your channel! Thank you 🙏🏻

[@BlackTieKitchen]

Thanks! 😄

[@polarisjq]

This was hilarious. Loved it. Made me drool

[@BlackTieKitchen]

Haha it IS drool worthy! Although its not like a full smoked brisket, it definitely hits the spot, ESPECIALLY if you dont have a smoker or good bbq near!

[@Freakinweirdo]

I've never laughed this much at a brisket video. Good show.

[@rancancookcanoy9768]

There is nothing like a good smoked brisket. I have done this on my smoker, but will have to try the Sous Vide method. Thank you,

[@BlackTieKitchen]

Smoked brisket: the only food id wait in line for 😂

[@djmaurog]

This was really funny and educational at The same time.

[@BlackTieKitchen]

Thanks!

[@renee2685]

I just found this guy and within one minute I SUBSCRIBED LOL!!

[@BlackTieKitchen]

Glad youre here 😄

[@BiteandChiu]

Wonderful channel! So glad to discover it. Very engaging, entertaining and informative. The brisket looks so tender and I agree, you can't mimic the qualities of what I smoker can offer. Looking forward to more videos! Cheers from Canada 🇨🇦

[@BlackTieKitchen]

Thanks! I have a few BBQ ideas in the works. Def some more brisket stuff. Gotta get that smoke tho 🤔

[@BiteandChiu]

@@BlackTieKitchen I really like the Maguyver technique where you make a foil cup, place it with the meat, add a hot coal, pour some oil on it and cover. Maybe an adaptation of this will work?

[@BlackTieKitchen]

There are a couple of things you could do. You could technically smoke something in the oven - but that's going to make your place smokey and set off all the alarms lol

[@BiteandChiu]

@@BlackTieKitchen Lol, absolutely. I can tell you from experience it isn't worth the effort!

[@BlackTieKitchen]

Sounds like a funny story 😂

[@crazycroney]

Omg! A full metal jacket reference!!! Uh mazing!!!!

[@BlackTieKitchen]

An amazing movie! RIP R Lee Ermey

[@crazycroney]

@@BlackTieKitchen 😢😢😢his series on history channel was epic!

[@BlackTieKitchen]

That was a classic. We havent had anyone fill the void he created :(

[@ahealthierkirk2558]

Still gave you a thumbs up even though I come from a family of Texas BBQ/Kansas BBQ pitbosses. I myself live in between the two I smoke the whole brisket with a mustard slather and equal parts kosher salt/black pepper/granulated garlic/chili powder for 16-20 hours at about 275 f. We only trim the super thick fat piece along the side edge where the two halves meet because fat in flavor. I have a smoker but have smoked a whole brisket on a round weber grill using a "snake" of charcoal and hickory with a wide water bath in the center under the brisket. I always buy CHOICE cuts. After 20 hours it is hard to tell the difference.

[@BlackTieKitchen]

I have a few experiments planned that are going to take this to the next level! I look forward to trying real brisket in Texas after the pandemic settles down

[@ahealthierkirk2558]

@@BlackTieKitchen If you make it to Texas in the Dallas Fort worth area you have to go to Pecan Lodge BBQ or Hard 8 BBQ. If you get to Kansas City, MO you gotta try Arthur Bryant's BBQ as well. For chain Texas style BBQ I would go to Rudy's BBQ Which are in a number of states including Florida.

[@BlackTieKitchen]

Ill add them to my list!

[@Seoulsearch616]

I really appreciate that you show your fails along the way, whether it's with the recipe itself or the equipment. There have been several things I think I would have been much less discouraged with if people showed the process more realistically.. 👍

[@BlackTieKitchen]

I agree - nothing is ever perfect in the kitchen!

[@struanhay2194]

May I ask, what temp in the oven for the last two hours ??

[@bilalayub6333]

Stumble upon your channel. Enjoyed your video. Subscribed. 👌

[@BlackTieKitchen]

Awesome! Glad to have you!

[@cathyrivera5103]

5:36. I’m laughing OUT LOUD!! HAHAHAHAHAHAHA.

[@thecorbettchronicles]

That vacuum beat! 👌🏽🤌🏾🔥

[@BlackTieKitchen]

😂😂😊

[@Back2SquareOne]

Looks good. I, however, usually finish my sous vide meats with a propane torch to get the seared crust. I wonder how that would have worked compared to the 2 hour oven finishing.

[@BlackTieKitchen]

Its be too hot. You dont want a sear on a brisket - you want to dry it out so that it creates a nice bark!

[@peterjansen5498]

Gday Dennis from Australia. Since I saw my first Black Tie Kitchen vid a few days ago I have been binging on them. Not only great recipes but lots of fun to watch. Love the format, Love the pulveriser, but don't like ants lol

[@BlackTieKitchen]

Thanks Peter- I appreciate it! How are things down under? Staying safe?

[@peterjansen5498]

@@BlackTieKitchen All good here sir. I am on the island state. No Co-vid here for over 60 days now. hoping it stays that way. Hope all is well in your area. Stay safe and keep up the awesome vids :)

[@acarzt]

Make a trip out here to Austin! I'll tell you the spots to get some excellent brisket!

[@BlackTieKitchen]

If the world werent in such a crazy state of affairs, I'd be on a plane!

[@markc1894]

All your videos are ⭐️⭐️⭐️⭐️⭐️

[@BlackTieKitchen]

Thanks!

[@wakemiamigreatagain]

Oh, I forgot to mention you could also try dry aging. You have a vacuum sealer so you could use the Umai dry aging bags. I bought some recently but have not had a chance to use them yet. By the way, I happen to be moving to Tampa this week to be closer to family.

[@BlackTieKitchen]

Dry aging scares me to an extent. You'll see how humid it is here in Tampa - so you'd have to dry age it in a a temperature controlled environment indoors. It'd be difficult to keep the Black Guardian away from it, even tho he's more of a chicken fan. DM on IG if you need any tips/recommendations here in Tampa

[@Boo-nj1ex]

Can you link that rack used in SV cooking?

[@BlackTieKitchen]

It was just a dish rack - nothing special!

[@gregpuzzovio7053]

What temp was your oven.

[@SrdjanPavlovic11080]

Best cooking channel on YT

[@BlackTieKitchen]

Thanks! There are a LOT of really great channels, Im honoured you place me up there with them 😁

[@NancyTroutman]

I found a way to add the liquid smoke without it being sucked out. Measure & freeze it. Then add the smoke cube to the bag & suck away. Now, can you come up with a use for all that fat I cut off?

[@BlackTieKitchen]

That extra fat - you can freeze it then render it all together to make beef tallow!

[@pamelasuccaw7214]

I love your sense of humor! Sometimes, things don't go as planned, and such is the spice of life (albeit slightly bitter at times). I do have a question, though. I have some "bacon salt" or just smoked salt, to sound less fancy. Do you suppose that would work for the smoke flavoring? I want to try my new instant pot's sous vide feature. It's really little, so I might be able get away with a 2 lb. roast.

[@BlackTieKitchen]

It should work, but you might not get as deep a smoke flavor!

[@RockoTheBigEaredWienerDog]

So did you get a smoker BBQ? I got one last summer and used it a few times... It was amazing : )

[@BlackTieKitchen]

I have access to one, but I havent utilized it yet!

[@CarbageMan]

I sous vide my meats and torch them with a weed torch after patting with paper towel to reduce the surface moisture. Works great, especially for steaks. You put them in and forget them, then pull 'em out, finish in moments, and eat.

[@BlackTieKitchen]

Agreed - sous vide is peeeeerfect for steaks. No need to think about thermometers or 'knowing' when it feels right

[@CarbageMan]

@@BlackTieKitchen Ironically, keto and sous vide made chicken breast edible. Can't miss. Season a chicken breast with sea salt, green onions, garlic and ginger and throw it in the bag with a teaspoon of olive oil and a few drops of sesame oil @ 140ºF for 90 minutes to two hours. Smoked paprika or cajun seasoning can be good, too. I just hit it briefly with the torch. You can slice it up and put it into a salad with or without torching it, or it makes a great entree. Just don't leave out the oil, or it's awful. Haven't tried it but butter, or better, ghee, probably works great.

[@BlackTieKitchen]

I'll have to try that! I absolutely hate dealing with raw chicken, so I usually just make eggs 😂

[@CarbageMan]

@@BlackTieKitchen Oh, man, I just buy the frozen ones, put them in the bag, and let the water do the work (I do rinse off any frost and pat them down, though.) It's a game-changer!

[@BlackTieKitchen]

Ahhh gotcha!

[@EpicSamurai]

What should I do with my drippings ? Anyone got any good ideas or recipis ?

[@BlackTieKitchen]

You could reduce it down and potentially make a gravy with it, but I dont know any gravy that's used with brisket 🤔

[@nancycurtis3964]

A few months ago I bought a stovetop smoker (condo dweller here) after having watched several badly produced KZbin videos on how to do the technique. Ribs were my first endeavor. OMG. So good! Actually, it can be done with your "Disney sized" pot and a rack for your meat, with wood chips or pellets distributed in the bottom. Prepare the pot and set it on a burner set on high. Once the smoking medium starts doing its thing, put the meat inside and cook for ten minutes. Then put the whole pot into the oven at 225 for a couple of hours - more or less, depending on the protein you are smoking. If you're doing salmon, it can be done on the stovetop in 20 minutes. It's the next best thing to having a Traeger. I'm jonesing for some brisket, so it will be my next project!

[@BlackTieKitchen]

That sounds really interesting! Did it give off a lot of smoke smell? I just imagine your neighbors salivating lol

[@nancycurtis3964]

@@BlackTieKitchen my smoker has a very tight lid, so not much smoke escapes. Doing it in a "chewing gum and bailing twine" fashion may require aluminum foil to seal the lid. My first attempt was in a Le Crueset Dutch oven with a vegetable steamer. I smoked a ribeye, then seared it in cast iron. Here's a link you might enjoy: kzbin.info/www/bejne/jmG7opyFbd-WidE

[@BlackTieKitchen]

Sweet! Thanks

[@anthonylipke7754]

I like my reusable vacuum bags with the little suction valve in them. I said that about a minute in when he ran out of bags on the roll. Oh my. I bought a small smoker from asmoke but there are other small smokers like it. If you think such smokers can do the job your going for I'd like to see what you can do with something like it.

[@BlackTieKitchen]

Lol thanks. I actually have a small smoker now and am working on some exciting stuff! Stay tuned 😄

[@pstack5401]

I love using my sous vide, this is the first time doing a brisket in the sous vide. Why might I ask? Would you do the temperature at 1:55 and not a lower temperature?

[@ReviewRapido]

Is a very weird video! I loved it!

[@BlackTieKitchen]

Haha, thanks!

[@RRW_HomeGrown.Keto.Cookin]

Steve/Serious Keto turned me on to your channel. I've really enjoyed watching your videos! On this one... trust me, I'm a fairly recent Central Texas transplant... get a smoker & learn to use it! I suggest watching Chuds BBQ & Aaron Franklin's channels on exactly how to do Central Texas Style 'cue. Have it once, & you'll never look back! It's a thing unto itself.♡

[@ShivaServer2009]

I was quietly giggling watching this video, until the slow mo seasoning with humour. Then I woke my sister up with my laughter.

[@BlackTieKitchen]

😂😂

[@ShaneZettelmier]

I love brisket. Texas brisket is pretty easy. The easiest way would be to get a pellet smoker with a PID controller so the temperatures are accurate. Texas brisket is pretty basic. They’ll tell you it’s just salt and pepper but the truth is they usually use garlic salt and pickle juice and mustard as a binder but they like to not talk about these things and pretend they’re just using salt and pepper pretending they’re purest but it’s sort of like trying to protect your secret. The sous vide method is pretty good though I would smoke it first and let it tenderize in the sous vide. That way at least you get some kind of crust and flavor. I’m sure you’re familiar with the Mayard reaction where meat caramelizes. That’s half your flavor and smoking your brisket for that first few hours gives it that flavor. You can’t do that inside in your kitchen but a pellet smoker doesn’t take much room and purist will tell you have to have a stick smoker but you don’t a pellet smoker works great and you can get to 98% of perfection with that and it’s very easy because you get to kind of set it and walk away. You do it for a few hours depending on the size of your brisket and then you wrap it in butchers paper. You can do ribs in foil but the briskets gonna be in there for a long time and you wanna keep some of the texture so butcher paper is much better it won’t soak it in fluid. Some people use a foil boat method or they basically make a dish out of foil so you’re still getting a brazing affect put the top is left open so it remains a little dryer with some crust on it. That seems to be the preferred for the Texas method recently but I think it’s all in the rest. You cook it for about 12 or 13 hours. And you want to rest for at least a few hours. Some people will cook it eight or 10 hours and then they’ll just let it rest in the oven at 170° overnight for another 10 or 1115 hrs. and that’s when you get that incredibly tender brisket. You can just make it straight in the oven and it’s very good but the best brisket I’ve had in generally considered by barbecue and smoking aficionados is going to be cooked generally that way, smoked for several hours then wrapped and Cooks for several hours more eight 212 hours more, generally 13 to 16 hours cooking time with five or more hours of rest. Most people like to preserve the crust. I also like to play with spices and brining like a pastrami or a corn beef. I particularly love pastrami and kind of mixing the two doing a light brining with pastrami spices gives it some great flavored. Texas brisket is pretty basic it’s meat flavored with salt pepper. They say that’s all they use but usually they throw in a little garlic powder and some pickle juice seems to be fairly common I am a flavor guy so the marinating and brining I think it makes it amazing

[@rosalindolson8688]

Texas BBQ is AMAZING! Oh man... Mouth watering now. Seriously, devine!

[@BlackTieKitchen]

Ive heard, but never been. It something I hope to do sooner than later!

[@Burt_Sampson]

Wow what a great channel!

[@BlackTieKitchen]

Thanks!

[@1997LT1Camaro]

Good video. I’m a native Texan and we are very picky about methods. I prefer to use a combo of mesquite wood and red oak. Most people screw up and over smoke it. Also the flat and the point cook at different rates. You won’t get one right without compromising on the other. I like to separate them. Once smoked I wrap it with butcher paper or foil move to the oven at 225. Cook until it is soft enough. Too little and it is too tough. Too long and the slices fall apart into roast. Hope this helps.

[@StuartOden]

Found you in the Video Creators group. Your production quality is awesome. Are you editing these yourself or do you pay an editor?

[@BlackTieKitchen]

It's a one-man team 😅

[@chriscaudill5694]

We got to figure this out i live in a apt in Texas and can’t have smokers or bbq pits and brisket is my favorite I’m experimenting so if u need idea or bottom line please help lol

[@BlackTieKitchen]

Working on it!

[@COOKINGFROMTHELOFT]

That was brilliantly informative. And I agree with your recap. Did you eat well? Hell yeah you did. Was it as good as a slow smoked? Nope! But not everyone has access to a smoker (as you indicated) and sometimes you just have to "squint your eyes." Well done!

[@BlackTieKitchen]

Haha, it was really good. Ive done some experiments since and I have some good stuff planned 😄

[@COOKINGFROMTHELOFT]

@@BlackTieKitchen Totally looking forward to that! Sous Vide is on my list of "things to do" but I've not quite built up the courage.

[@BlackTieKitchen]

You will after the series of videos I have planned 👍😄

[@collinaitcheson728]

Its on my bucket list to go and try Texas bbq

[@BlackTieKitchen]

My buddy has travelled the world quite a bit and had a lot of food - he said the BBQ in Texas is worth the trip 😄

[@misscindyna9220]

Great effort! I wondered if one could cook brisket without a smoker and I can see it's too much for me. I'll stick to the food truck supplier. Thanks so much.

[@BlackTieKitchen]

Haha yeah, even without a smoker it's still a decent amount of work. Buuuuut if you want *a lot* of brisket, it might be cost effective to make it at home 😂

[@amberhines3979]

YES!!! You need to come to Texas!!! I always get the "marbled" brisket, which means they left the fat on. It's AMAZING!

[@BlackTieKitchen]

Now... I am hungry lol

[@MikeKilo1969]

@@BlackTieKitchen please relocate to Texas, we have plenty of room and you can bring your British narrator with you!

[@monty-365]

If it’s prepared correctly…the fat is deeelious!

[@RRW_HomeGrown.Keto.Cookin]

I order "moist" at the good joints....I had no idea what that meant when I landed in ATX in 2016. Now I don't want it any other way. I MUST have that delicious, slow rendered fat cap & ribbon through the point. YUM!

[@BlackTieKitchen]

Aaaaaand im officially hungry 😂

[@alamhussain4055]

How do I get rid of the brisket juice ?

[@BlackTieKitchen]

The juice?

[@camerongunn7906]

Holy cow that is some funny shiot! Several times during a this video I laughed so hard I cried.🤣

[@BlackTieKitchen]

Never thought Id be happy to make someone cry 😂

[@AS-fj7ox]

That was a wonderful content. Was going to say could be shorter.. but naah.. i actually wanted it to be longer. Thanks!

[@BlackTieKitchen]

Haha thanks

[@donuts0101]

I'm digging your videos more and more Dennis. Voice over and all. If you decide to go down the brisket/bbq rabbit hole, maybe consider or experiment wet or dry brines. Maybe give it a hint of smoky flavor with a smoke gun? I like that in this video you just stayed to a basic fundamental recipe with Salt and pepper. If you get that smoker, maybe pellet smoker is something to look into. Looking forward to your next video.

[@BlackTieKitchen]

Thanks! If i go the smoker route... The experiments that exist... Would last a lifetime. I would also likely go broke though, considering how expensive brisket is lol

[@donuts0101]

@@BlackTieKitchen hahaha that's true. Well, I guess we'll have to wait for your indoor "smoke" ribs 😋

[@BlackTieKitchen]

Mmmm ribs

[@wendisidel1597]

There is NOTHING like a great brisket!

[@BlackTieKitchen]

This is very true. Ill wait in line for brisket and rollercoasters. Not much else lol

[@wendisidel1597]

Black Tie Kitchen , agreed!

[@Gumdrops8739]

You crack me up 😂

[@BlackTieKitchen]

Haha glad I can bring a laugh 😄

[@SoulStitch1111]

Okay. So, not many basements in Texas. I can introduce you to some of the best BBQ here in Texas. Did I mention, I'm in Texas? LOL. You really should do a road trip and check out a few here. I'll happily give you a list to try out. Thank you so very much for your entertaining show. Now I might try that with my Sous Vide. Bought one, never have used it. Inspiration!!

[@BlackTieKitchen]

Id love to take some trips once we get in the clear from this virus. Texas is definitely on my short list! The sous vide cooker works really well for meats - they always come out perfect. There's even a trick for cooking steaks where you submerse it in ice water when you remove it from the sous vide and before you sear... It leads to an end to end perfectly cooked steak!

[@SoulStitch1111]

@@BlackTieKitchen I love my meat rare-medium rare. Can you get that with the sous vide? I'll make you a list for your escape road trip. You could even doc it! On the Road Black tie Kitchen! Smashin!

[@BlackTieKitchen]

Yes and yes!

[@christophera-realone9834]

Best thing ever 🙌🙌🙌🔥🙌🙌

[@BlackTieKitchen]

The brisket? If so, yes!

[@christophera-realone9834]

Brisket, production, entertainment. Very well done 👍

[@BlackTieKitchen]

Thanks!

[@hollyhobby1038]

Bwahaha full metal jacket reference.

[@susiesanchez5956]

Texas !!

[@VenerableBede2510]

You don’t necessarily have to make a good smoked brisket, to make a good brisket. It’s not as good as smoked, but it’s still delicious, all I do is put salt on mine, wrap it on a broiler tray, airtight with aluminum foil and put it in the oven for 12 to 14 hours at whatever the lowest setting is (-170°F) uncover it for the last hour. It’s not smoke, but it is delicious.

[@DinnyM051]

This looked like so much work! 😩 But you pulled it off so nicely and how can I miss the funny weird parts 🤣🤣🤣🤣 Mister Chef/VideoGrapher/Filmmaker with slick B-Roll/Comedian/Storyteller/Narrator and and and 😂❤️❤️ and I love the combination of talking and and narrating. Quite interesting. Please show us how to make Keto dumpling.

[@BlackTieKitchen]

Hmm... Dumplings. And yeah, this video took me a whiiiiile lol. Thanks!

[@SoulStitch1111]

Brisket is a lot of work.

[@km3268]

Love this video. How about sugar free barbecue sauces?

[@BlackTieKitchen]

I need to get around to it (along with some other sauces!)

[@Hotcoolshubhamhot]

Well done chef...try to teach us almond bread without egg vegan one

[@BlackTieKitchen]

🤔 that's an adventure for sure lol

[@Hotcoolshubhamhot]

@@BlackTieKitchen yes it is...but this gives lot of vegan people a new way to fulfill their cravings...

[@bobmam784]

I agree that you should get a smoker. And next time put butcher paper in between the meat and foil. It should help. Also it been two years from this video and you could have already done what I have said. Either way thanks for the video.

[@BlackTieKitchen]

Still havent gotten a smoker 😂

[@bobmam784]

@@BlackTieKitchen well I think in a few weeks there might be a sale if you're interested.

[@ElmoTinker]

that dry rub was quite sensual lol

[@BlackTieKitchen]

Oooooh yeaaaah 😎

[@rickhoupt6933]

I know what you mean about Mission's brisket 😍😋. I think your method would be awesome finished on a grille. I'm not a huge fan of over smoked which Texas seems to be.

[@BlackTieKitchen]

Dont know about Texas BBQ since Ive never been, but ive always heard amazing things about their brisket though!

[@rickhoupt6933]

@@BlackTieKitchen there's a place in Brooklyn New York at all places called Hill country BBQ that is authentic Texas barbecue and per their staff Texas doesn't do pork, I had their brisket, sausage, short ribs. It was all good but heavy on the smoke for my taste, the one time I was in Texas I had steak, shrimp, and gumbo all amazing, I do love the brisket at mission BBQ especially the lean. Their turkey is also amazing the best I've ever had, love your channel

[@maryharper9321]

Definitely get a smoker 😃

[@BlackTieKitchen]

DONE!

[@Wasur1959]

Smoker if you want to go the easy route go electric with pellets. FYI I went to Texas on a 2 week vacation had the BBQ and the Chicken Fried Steak and stayed 21 years. IKR long vacay! Love your vids btw. hmm 2020 you probably already own a smoker lol.

[@BlackTieKitchen]

Haha youre on a permanent vacation 😂 And no... No smoker yet 😂

[@tsubameimnida4498]

The Jason method. 😂 I also do this with my coffee... And chili sauce... And salad dressing... And...

[@BlackTieKitchen]

I use it all the time lol. It's an inside joke with a friend of mine... I saw him once try to stir protein powder in water - using a chopstick. Total disaster lol

[@Midnightmeatrain88]

@@BlackTieKitchen and here I was thinkin it was a Jason Bourne reference for some reason

[@BlackTieKitchen]

Haha it's a good guess 😂

[@poorpuritan8480]

I know this is late, but, yah, get a smoker. I can personally vouch for the Weber Smokey Mountain 22”. Culinary life-changer. Also, if you’re ever in DFW, look up Hutchins in McKinney and ask for the burnt ends. Good chance I’ll be ordering them too. Hahaha

[@BlackTieKitchen]

For sure! I have a few more smoker recipes planned (one was procured 😄)

[@poorpuritan8480]

@@BlackTieKitchen Looking forward to it (though, currently I am restricted to Apartment living, so no smoker)! I will enjoy it vicariously through your videos. Ha ha ha

[@BlackTieKitchen]

That was my initial reasoning! We'll figure out how without smoking the joint up 😂

[@Kribymain]

It creeps me out that i know where that mission bbq is sense i live in tampa

[@BlackTieKitchen]

Well, there's like three of them in the Tampa area. Could be any of the three 😉

[@PerdPienaar]

Your content is up there with Babish and Joshua's!

[@BlackTieKitchen]

Thanks. I know people say Babish and I look alike... But Im waaaay fatter than he is 😂

[@michellemartinov6267]

Holy crap - you probably live near where I used to live for like a 100 years! Hell we might know the same people. I might have taken care of you at Mease Countryside Hospital! Yes I lived in Oldsmar, Florida forever! Yes I moved to the mountains because hot and humid were the 2 temperatures of Florida and my dogs would go to the dog park and look at me and say “yup we’ve had our 5 minutes it’s time to go back home to our A/C. You might even know my dog Snickers, my 17 year old Husky Shepard who I got from the Humane Society in Clearwater. He’s still my baby! Seriously- awesome cooking program from the entertainment element to the food.

[@BlackTieKitchen]

Thanks! Luckily, I havent had to go to the hospital much... and it seems like youre a few years ahead of me of picking up and moving to the mountains. That's my dream spot

[@michellemartinov6267]

We moved to Kingsport, Tn about 12 years ago. Now I’m between Atlanta where I’m working as a covid travel nurse, Bean Station, Tn where I’m working on building another cabin on my boyfriends land so we can start working towards our dream of building several cabins, renting them out and moving to, shall we say, a bluer state, say maybe Oregon. I also have a house I rent in Loyall, Ky, Boyfriend has 5 dogs and I have 4 dogs so we’ve got to slowly integrate them. It’s a process. I also work 5 12 hour shifts a week.

[@tripaffleck]

Tampa! My home town. As a teenager in the late 70s and early 80s, we would hit Fat Man's BBQ at least twice a week, after work at The Embassy Restaurant on Busch Blvd. Not the best, not the worst, and it was open 24 hours then. I live in Austin now, and a lot of the bbq is muddied under tons of sauce; County Line is the 'big room' bbq restaurant here, with a couple of locations. but as soon as i get out of the car, in their parking lot, i smell that sauce they use on everything. Not a fan. it's not all Franklin Barbecue or Black's Barbecue in Texas, that's for sure. i prefer New York style brisket. "Moist" brisket just means "leave the fat on".

[@BlackTieKitchen]

Small world! Tampa has changed a loooot (just in the past five years). Brisket itself has so many variations- corned beef, pastrami, etc

[@dexburwell]

Mission BBQ brisket ❤️

[@BlackTieKitchen]

Haha yup! Although, I always feel like they give me less brisket than they should :'(

[@tomfips4682]

Pretty much enjoy everything you do. But I'd vote for more fun keto stuff since I just started keto 2 months ago and have already tried many of your recipes. But anything you do will be great!

[@BlackTieKitchen]

What sort of fun stuff do you have in mind? And thanks for the support 😁

[@tomfips4682]

@@BlackTieKitchen Keto breakfast burrito, apple pie, pizza rolls, jello shooters, baileys & coffee, french fries. As your channel evolves, your video content gets better and better all the time. This one with part nariation, part live commentary, funny fails, being goofy in general, adding in skits in the wait time, narrator making fun of your mistakes or just picking on you for no reason and that damned chicken always staring you down. No matter what food you cook up or cocktails you stir up, it will be fun.

[@brianalexander4084]

Bruh…this is a phenomenal video This is a 2.5 million + video It saddens me so that more of the world doesn’t know about you One day…..one day…..

[@BlackTieKitchen]

Thanks Brian! Fingers crossed 😂

[@putnutskitchen9342]

I don't know what you should do next for your channel but yes, get a smoker (Personally I recommend a gas smoker because of the temp control but if money is no object, get a Smokaroma pressure smoker. I used to use one all the time when I ran a meat dept 20 years ago and they work GREAT! )....Applewood is the best smoke I believe. It looked wonderful, I pity you for having to eat all that. As always, thumbs up.

[@BlackTieKitchen]

Smoking is such a crazy beast of a world... Im somewhat apprehensive about dipping my toes into that deep abyss 😂

[@putnutskitchen9342]

@@BlackTieKitchen Do it for yourself, it is nice to have a smoker... After some practice, then do it for the channel.

[@49Roadmaster]

Watched the Master Class by Aaron Franklin. Wanted to do a brisket after watching, but all I have available is a Bradley Smoker. My friends lied and said they loved it. It was tasty, but hated it as it was way too dry on the bottom. Can you think Smoked Brisket Jerky? Ugh. Doing a Brisket in a Bradley Smoker to get it cooked evenly, smoked, and moist could be an idea. PS. Love your Keto items.

[@BlackTieKitchen]

You could try doing sous vide and finishing it off in the smoker

[@49Roadmaster]

@@BlackTieKitchen Great idea! After watching your video it got the wheels turning. Here in Canada it is a $150 failure or 8kg of chili meat. LOL

[@BlackTieKitchen]

Oof. Yeah - brisket has gotten really expensive here too. It's really unfortunate that all these cuts of meat that used to be 'hidden gems' are now the hipster thing to cook! (E.g. pork belly, ox tail, etc)

[@49Roadmaster]

@@BlackTieKitchen Yeah, my girlfriend does beef cheeks in a Sous vide. Pricey, hard to find, and expensive. But tender as all get out.

[@BlackTieKitchen]

That sounds suuuper tasty 🤤

[@elizabethfaulkner1891]

Well did you get a smoker? This looks like so much work not sure I would have the patience

[@BlackTieKitchen]

Haven't fully gotten a smoker. This may seem like some work, but a lot of people dont have room for a smoker - nor the 13-16 hours to sit in front of a smoker!

[@toxichammertoe8696]

You should flip the meat in the oven half way through so that Juices can be distributed evenly

[@BlackTieKitchen]

i didnt find that it mattered

[@Bohanan23]

I believe on the finishing portion of the cook you do not want to exceed the temp you cooked at. so in this case, 155. thats what i’ve always gone by

[@BlackTieKitchen]

On a traditional smoker, that'd be ideal. However, we cant get that traditional bark doing sous vide unless we cook it at a temp that will create that nice outer bark but not dry out the meat!

[@HaZe_Da_PiTBuLL]

2:15 Yuk I hate peppercorns I only use super fine black pepper

[@EugeneNeilBreen]

You should definitely get a smoker!

[@BlackTieKitchen]

My roommate got one after the video! However, it's been really crappy weather here in Florida (rain, heat, cant determine weather patterns, etc). Im planning some smoker videos for when the weather gets chilly... I am however, a complete noob at smoking food 😂

[@deehermione943]

I don't have a smoker but my bro in law does and long story short it's worth it! Smoked turkey breast is the only way I will eat turkey breast. Period.

[@BlackTieKitchen]

100% - I had a smoked turkey a few months ago and thought "my entire life... I thought i hated turkey. This is phenomenal"

[@matthewrivas7832]

As a man from Texas IMPOSSIBLE

[@BlackTieKitchen]

Haha! I havent been to Texas, but from what I hear from people I trust... your smoked brisket is... from another world 🤤

[@matthewrivas7832]

Black Tie Kitchen oh yes! You could go to 30 different barbecues and just about each one will have their own “secret” rub that gives their bark an amazing flavor. It’s amazing haha

[@BlackTieKitchen]

I can't even imagine. I had a conversation with my buddy and we came to the conclusion that brisket is way better than steak based on the premise of: would you wait in line for steak? No. Would you wait in line for brisket? Yes. Lol

[@dougmcfee8351]

I have a very nice pellet smoker, very easy however the smoke is way too lite. Get an offset smoker.

[@BlackTieKitchen]

Or just a big ol weber!

[@SkynetT800]

I think that the ideas are unique and you should continue conducting experiments.👍😂

[@BlackTieKitchen]

I plan to! It's just been raining torrentially on the daily here :(

[@B38pooljunky]

Next time you try that, coat the brisket with melted tallow then wrap it before putting it in the oven.

[@BlackTieKitchen]

or the better option - get a smoker =)

[@B38pooljunky]

@@BlackTieKitchen most especially if you have a smoker, coat your brisket in tallow before wrapping and returning to the smoker to finish cooking. Slicing into a brisket cook that way it's like a waterfall of juices. Yummy!!!

[@BlackTieKitchen]

Ive posed a few questions to Steve over at Smoke Trails BBQ about using other fats.... E.g. duck fat. Dont know if anyone has considered that, but it could be an absolute mind boggle

[@B38pooljunky]

@@BlackTieKitchen good barbecue is a skill and an art form. I recommend looking up Franklin barbecue. Or barbecue with Franklin. Get some information from a master of smoke.

[@BlackTieKitchen]

Oh, ive watched it all. It's why he's called the BBQ Jesus 😂