How to Cook BRISKET in the OVEN, Texas Style

They said I couldn't cook Texas Brisket in the oven. They were WRONG.
You can cook a Texas style brisket in the oven with plenty of smoke flavor! Learn how to cook a juicy, smokey, barky, Texas style brisket that will leave you wondering why you even need a smoker (But seriously, you should get a smoker).
Get SMOKE TRAILS BBQ BRISKET RUB here: www.amazon.com...
Activated Charcoal Powder: amzn.to/2A48IJa
Oven Gloves: amzn.to/2LSy6Et
Liquid Smoke: amzn.to/2TvyQDD
Morton's Tender Quick (Nitrites for smoke ring): amzn.to/3bXICoG
My BBQ Essentials Buying Guide:
ChefsTemp Thermometer: shareasale.com...
Smoke Trails BBQ Brisket Rub: www.amazon.com...
Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ):
Meater website: www.jdoqocy.co...
Get the MEATER on Amazon: amzn.to/3e7Dz7E
Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe): amzn.to/37ROmSi
Marinade Injector (needed to inject brisket, pork, turkey etc. to retain moisture and add flavor): amzn.to/3jFfSVq
Tongs (click click! I like the silicon ones because they don't mess up the bark as much): amzn.to/2HR80Tq
Set of Good BBQ Knives: amzn.to/34HQoTk
Bread Knife (Your workhorse for slicing brisket): amzn.to/3kHSkke
Cutting board (get a big one with juice channels, trust me): amzn.to/2JesAhj
Cotton and black nitrile gloves (use them both for heat + liquid protection): amzn.to/31Vly7Y amzn.to/31WPIaO
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): amzn.to/37RXEOa
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): amzn.to/2HMsYDe
Butcher paper (also for wrapping): amzn.to/2HQUgbl
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): amzn.to/35Kc00x
Wood chips (for electric smokers): amzn.to/2TBG2xL
Pellets (for pellet grills): amzn.to/3mAnk6i

[@SmokeTrailsBBQ]

Try Smoke Trails BBQ BRISKET RUB on your next oven brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F

[@bertiestclr]

I have a question right below!

[@joanvoorhees272]

I was in a bind, $700 budget for food for my daughter's wedding. I watched the video and read the comments and decided to make this for her reception. Wow!!!! People didn't think I made it. My nephew told me this was better than the brisket he's had at a restaurant in South Carolina. I had to use apple cider vinegar, lemon juice, course salt and water for the 2 hour brining. Didn't receive the Morton product in enough time to use it. I also put 2 teaspoons of garlic powder in the dry rub. He's right... at least 2 hours resting time, 4 would be best. Thanks for making the wedding dinner memorable, in a good way.

[@mojodojocasahousei]

do you remember what proportions you used for the brining? i don't have the morton product either.

[@TheChrisPereira]

I would also like to know

[@joanvoorhees272]

Here is the update... I've made this recipe two more times since October. More lessons learned. DO NOT use a pre-trimmed brisket. Trim your own! I bought just the flat brisket (trimmed way too much) the second time and I thought it wasn't as juicy as the first time I made this. Third time I bought a full packer and trimmed it. If you don't have the MORTON product use this as a substitute -1/2 Cup Lemon juice 1/2 Cup Apple Cider Vinegar and 1/3 Cup course salt, cover brisket with water in a 5 gallon plastic pail with a brining bag inside.

[@mimostoikov3441]

@@joanvoorhees272 this is so helpful thank you!

[@joanvoorhees8676]

You're welcome.@@mimostoikov3441

[@rickbalderas7153]

instructions: 1. put the brisket in a pot with 1/4 cup of sodium nitrite and 1 gallon of water for 2 hours 2. rinse the brisket and pat it down dry 3. apply liquid smoke on both sides 4. apply rub (1 teaspoon of food-grade charcoal powder, 1/3 cup of coarse black pepper, 1/3 cup of kosher salt) on the bottom side 1st, flip, then apply on top. 5. set the oven to 275 degrees Fahrenheit and insert brisket on a rack (place pan under to catch liquids) 6. cook for 4-6 hours until internal temperature reaches 165 degrees Fahrenheit 7. remove the brisket from the oven and wrap it in butcher's paper 8. set in an aluminum pan and place it back in the oven at 325 degrees Fahrenheit until the point muscle (largest part) reaches an internal temperature of 195-203 degrees Fahrenheit Extra: 1. grab the pan that collected the juices from the brisket in the oven and set it on your stove 2. add water to the pan and heat it until you can mix the drippings with the water well 3. strain into a bowl to get rid of the chunks 4. apply to brisket for rehydration and flavor

[@charonvanth5166]

🙏🏻

[@crystolite5]

Thanks!!

[@oldgamer49]

Worth pinning. Good job.

[@relaxwithscriptures]

Thank you!!!

[@SmackxDaddy]

And let it rest for 2-4 hrs

[@ScubaManji]

I can vouch for this recipe, tender, buttery soft, really nice bark, I reduce the charcoal powder to half a tsp and added 2 tbsp smoked paprika and 1 tbsp garlic powder to the rub. Delicious

[@shirleyballard3554]

Thanks for sharing

[@williamalexander1863]

I'm a Texan who has won his fair share of bbq cook offs. I would say yours looks good enough to pass for an authentic smoked texas brisket. But you didn't use near enough salt or pepper. But I have never seen an oven brisket look so good. Nice job!

[@norhadi6448]

Ive never eaten a brisket. Does it really melt in the mouth?

[@nastyeddi3]

@@norhadi6448 its amazing if its done right the taste is so unique its hard to explain and yea its melts in your mouth one of the best thinks ive eaten and i come from middle east!

[@AhadJan.]

@@nastyeddi3 is it like hunter beef?

[@QueIncorporated]

@@AhadJan. what the hell is hunter beef?

[@Ricky_Spanishh]

@@QueIncorporated bro you don't know what hunter beef is??? I don't either...

[@lencarter1460]

Of all the oven baked brisket recipes on KZbin. This one is the very best. I have used your recipe more than a few times, and the brisket is spectacular

[@oldgamer49]

I have been a professional chef for over twenty years, still learning new things. Great job. It was the charcol idea that made me smile. Smart.

[@mikefrisch3467]

This came out great! My 12-pounder cooked so quickly (it hit 165 F in 2.5 hours and 195 F in 1.75 hours)! I recommend 1/4 to 1/2 the amount of salt, replacing reduced salt volume with finely ground pepper or other finely ground rub spices. Carbon is not necessary unless you really want super black bark...I got a nice deep brown/black bark with some ground black pepper. If you need to rest for a long period, I recommend stopping at lowest-acceptable final cook temp. and holding it in a 170 F oven to keep it nice and warm, continuing to melt the fat and reabsorb the juices. In my case, I stopped second stage cook at 195 F, and rested for 6.5 hours in a 170 F oven. It came out sooo good!!! Dude, I'll never order BBQ for a party again!!

[@nikhutchison9666]

Did you cover it while resting in the oven? I'm making this tonight so I hope you get this reply soon haha

[@Cuteaspi]

Did you add the charcoal stuff? I was grossed out by it and it ruined it for me.

[@redbone7040]

Thanks was wanting to try that warm final long wait 6 hrs👀👌💯😁

[@oldwestcreative83]

I used your technique about 6 months ago to make my first brisket. Turned out amazing. You’re a lifesaver. I’m doing my next one today so right back here to make sure I got all the steps down. Thanks again!

[@SmokeTrailsBBQ]

Good luck Jon! When are you going to get a smoker?

[@catgamers2773]

Texan here! I tweaked this recipe just a little, adding a few tablespoons of Stubbs Hatch marinade to the pre-rub prep with the liquid smoke to give it a little kick, but cooked just the same. omg, so good!

[@stkbloc9717]

How much liquid smoke did you use in the marinade

[@catgamers2773]

​@Stk bloc I didn't measure it, just poured it on. I would say about 3 regular to 1 hatch.

[@herward1047]

My son and I tried this recipe specifically after watching so many videos. Followed it to the tee with a 16 lb brisket and it was so incredible. We ordered from a local barbecue place and two lbs of brisket was over $60 bucks, it was awesome, but wanted to recreate the flavor with our own at equal price for 8x the quantity and succeeded with your instructions. My husband was so happy and in love with it, so good we had to share with our in laws, but regretting it now, we are almost out.

[@SmokeTrailsBBQ]

Amazing!

[@zaphodbeeblebrocks7514]

I would double like this if I could, I love this video. Bought all the products you used in this video. Have oven smoked two briskets so far, fantastic results.

[@SmokeTrailsBBQ]

Thanks Dave! Here's hoping for a 3/3 on your next one

[@cyborgpb6100]

Hello Dave, how about the taste?? How much difference does it make from the actual offset smoker brisket?

[@abnersangalang3849]

@@SmokeTrailsBBQ hi, why you didnt put hickory smoke on the top side? Is it only applied on the bottom side?

[@offthetop1993]

Where did you buy the curing salt?

[@colonelcrush88]

@@offthetop1993 amazon

[@henryarias9607]

OMG dude! I did it! This turned out to be the best brisket I and my family have ever tasted. My family loved it. Thanks for sharing your recipe. The only thing I changed.was the rub I used a Rudys rub.

[@grambottle033]

A bit ironic, I only found this recipe now. I don't have a smoker and cooked my first-ever brisket less than a month ago. I think I had used one of your smoker videos as a template but I did what I could to convert the recipe to an oven recipe and reached the conclusion that I should have used higher temperatures, which you did! While my bend wasn't great, the brisket turned out pretty tasty overall! Now I'm excited to try it again with some adjustments from this video.

[@Flyy1]

Thank you! I used this video to prepare my first brisket, and it was amazing!!! I recreated it several times after, so thank you so much for posting this!

[@SmokeTrailsBBQ]

Awesome! Glad itvhelped erik

[@AV-je5ic]

Update: I made the brisket today for New Years dinner and followed what you did as much as possible and it turned out to be the most flavorful, juicy and tender brisket I have ever tasted. My local grocery store surprised me with an 18.5 lb packer brisket which I had to cut in half to able to fit in my toaster oven. After trimming I ended up baking a 7.5 lb cut of mostly the point. I did use Prague Powder for the brine which worked great. It took just under 4.5 hours to get to 165 degrees at which point I wrapped it with butcher paper and baked it until it got to 203 degrees, about 2.5 hours. Thank you for facilitating a great experience. That brisket looks amazing. Thank you for this video. Dang COVID has forced me to become a home chef so I will be attempting this and making my first brisket ever for New Years using a Breville Smart Oven Air. I couldn’t get a hold of Tender Quick so I will be using Prague Powder for the brine. Hopefully it works out.

[@myssdaisy2009]

I made a practice brisket last weekend and it turned out so delicious, it's true you wouldn't know it wasn't smoked. Today I'm making a 15 lb brisket for Easter and it's in the oven now, I'm excited for the end results and I can't wait to see what everyone thinks of oven smoked brisket. Thanks for this awesome recipe, I really appreciate it!

[@PA_hunter]

How did it go?

[@myssdaisy2009]

@@PA_hunter everyone loved it! It turned out a little dryer than my practice brisket. I ended up pouring buttery beef broth on the brisket slices and it was delicious. I would do it again this way, but I just found an electric smoker that I will be using. Good luck if you decide to go this route!

[@dennarddancer1960]

Today, I tried your brisket baking technique ( minus the charcoal powder) and it turned out great! Instead of using the charcoal powder, I used liquid smoke and a BBQ rub, which I used VERY generously. So, thanks to you, now I can oven bake BBQ brisket...😉😁👍

[@marleymarz2907]

After watching this about 5 times I've finally done it. The brisket is resting now. Smells great! 👍🏽 Edit: Turned out great. Easy to follow, great taste, strongly recommend. Best recipe I've found.

[@Wellspring213]

Followed this recipe to a T for a Friendsgiving yesterday and became a hero amongst my friends. Sent some home with everyone. It’s tender juicy while still maintaining a bark on the outside that holds it all together and is delicious. nobody needed BBQ sauce. Love it. Can vouch 100% this is a great recipe thank you sir I will drop a follow

[@AutumnPeck-zy8hs]

I’m so glad I found this video my boyfriend came home one night from work saying brisket sounds good because he had a brisket sandwich for lunch so I said challenge accepted! And now I’m almost 5 hours into cooking it. I put the rub on it last night wrapped it in plastic wrap let it sit in the fridge over night then took it out and let it sit for an hour before starting to cook it at 9am!

[@JM-vj7we]

🤩☺️🩷

[@flier72]

Just did this brisket recipe. Came out awesome. Not gonna lie. It cooked I cooked it at odd times so I didn't exactly un wrap it after the 2 hours. But when I cut into it, it was beautiful 😢. The smoke ring was there and everything. My wife was nervous because of the seasoning I used, but I gave her a piece, and she loved it. Definitely a recipe I'd use again.

[@Ryan-yi6su]

Another great video! What I just realized is I could cook the brisket on my cheap Brinkmann gourmet charcoal smoker until it's time to wrap then once wrapped with tallow I can leave it in the oven and do something else! Instead of tending the fire for several hours

[@SmokeTrailsBBQ]

For sure. Just get the bark set and then finish in the oven

[@justinnapolitano1382]

Used this recipe yesterday on a 17 pounder and it was a smash hit!!! Highly recommend

[@SmokeTrailsBBQ]

Yessssss!

[@ChristophfromSchwiiz]

2 hrs in brine (water, tenderizing salt) at room temperature Liquid smoke Rub - 1/3rd cup Black pepper, 1/3rd cup salt, 1 teaspoon charcoal powder Oven 275 F, rack brisket with a drip tray, middle of oven, 4-6hr until internal temp 165 F Wrap brisket in butchers paper, set oven to 325 F, internal temp 195 F (roughly 3.5 hrs)

[@dariocatra4053]

I followed all steps, except for the dry rub which was different. The result is AMAZING! Thanks!!!

[@lifeontheranch1020]

Great video, getting ready to try this tomorrow. Did you set your oven for convection at 275 degrees? until meat reaches 165? Then 350 degrees until it reaches 200 ? Thanks Tom

[@SmokeTrailsBBQ]

No convection

[@josephbolognone6014]

I live in a city house, no room for a smoker. This recipe worked perfect. Came out better than expected.

[@TheFinalElegy]

Making right now! Starts 4 hrs ago! Warning my house smells delicious! Lol

[@devildogg2003]

How did it turn out? I’m really wanting to try this.

[@quincylockett7846]

Mine marinating start @ 3am first time cooking for me and wife ...Happy Memorial Day!

[@KSlayZZ]

Used this recipe for Thanksgiving last year. I was shocked at how well this turned out. Great bark, smoke ring and quite most.

[@WanderCampesino]

Brine for 1-2 hours in quick cure. 275 degrees for 4-6 hours or when the Brisket comes to 165-170 take out and wrap in butcher's paper (i used parchment paper) put in pan 325 F in oven internal temp 195-203F = done while it is in there make a Jous test for doneness by touching to see if it bends, check temp 195-203, and finally check to see if prodding it creates resistance.

[@jamesgabel7219]

I'm absolutely loving your videos. Thank you. I have a 15# choice brisket in the fridge. The C Powder and morton's cure are on their way. I'm using your method for a birthday party next weekend. Quick question. I will need to serve this around 3 PM. I don't want to wake up super early. If I make this the day before would you recommend holding it in an oven at low temp or placing it in the refrigerator and reheating? Or should I man up and wake up super early? If reheating, how long and at what temp? I assume in the butcher's paper that it cooked in? Thanks

[@SmokeTrailsBBQ]

If your oven can go down to 150 yes. Otherwise just reheat from the fridge

[@deanmacy8291]

Used this recipe on a 19lbs brisket from Costco. I had my sister's boyfriends over both of which are from Texas born and raised eating BBQ their whole lives, they both said it's the best brisket they have ever had. The curing salt and charcoal powder are key, thank you so much for this awesome recipe! Having the fiance's family over in 2 weeks and making it again.

[@matthew5403]

BoyfriendS?

[@FinnGerbang]

Used a different recipe but followed the same cooking method. Best Brisket ever!

[@SteveNashs13thfan]

Just wanted to say thanks so much for this video! I cooked a brisket in my oven yesterday (skipping the brine part) and it came out amazing - watched your video through probably 6 or 7 times through. Subscribed - thanks again!

[@SmokeTrailsBBQ]

Thats awesome kurtis! Glad it turned out

[@wfodavid]

My grandmother used to cook brisket this way. Matter of fact it was the only way I ever had it until I went to college and visited some places in Austin Texas.

[@wfodavid]

@@davehart7943 Dont need charcoal powder when you have pepper and a roasting pan but nice try.

[@steveboone7390]

Hi Steve, any tips to how to adapt this cooking method to beef short ribs? Thanks.

[@michaelbrown5326]

Man just finished a brisket following your steps she looks beautiful can't wait to cut into it thanks and keep making new videos

[@SmokeTrailsBBQ]

Thanks Mike, glad it turned out well. I'll keep the videos coming!

[@scottdavidson7274]

why would you not wait until you tasted it to post a comment smh

[@DeaPeaJay]

Lol. Good point Scott 😆

[@speedbuggy7240]

What about using a regular kitchen oven with smoking chips/pellets in the bottom? I have an old one that I want try it with. The top part of the stove is no good, so I'm thinking of drilling a couple small holes in the top and use it as an electric smoker. The oven has a heating element in the top & bottom. If put a metal tray with chips/pellets directly onto the bottom element that would create the smoke and top element would do most of the cooking. 🤔

[@ginap189]

This recipe nailed it. I tried it and everyone loved it. I just need to get better at preparing the brisket. Even after trimming, I left too much fat. But the flavor was awesome!

[@amandaancira9484]

GREAT TRAINING VIDEO I JUST MADE MY FIRST BRISKET EVER AND IT CAME OUT PERFECT THANK YOU SO MUCH FOR MAKING THE VIDEO I LEARNED ALOT FROM IT THANK YOU THANK YOU

[@chrisjenkins80]

I tried this recipe, brisket looked and smelled amazing. Unfortunately, it was dry. I'm going to try again for New Years brunch and thinking I should lower the cooking temperature. Thoughts?

[@jrmitchell12]

Thanks for this video! I had never made brisket before and I followed this almost exactly for our Thanksgiving meal. I didn't trust the amount of tender quick you put in your water so I doubled it, but I think my pink ring was a little thick, so your amount is probably better for a more natural looking smoke ring. After cranking up the temp with the butcher paper, I went all the way to 205 degrees and then placed it in a cooler for 2 hours before cutting and serving. I think I might add a little garlic powder to the rub next time as well. It was tender and juicy. Again, I appreciate your great instructions!

[@Nana-Opa]

OMG 😱 we made the brisket and it was delicious 😋. Resting ha. We keep snitching. It’ll be gone before it’s time to slice! I wish I could send a picture! Gorgeous, even without the charcoal!!

[@oldgamer49]

I made this with a couple personal changes. It workef great. Fantastic video and one hell of a oven brisket.

[@johnyisfunny1]

This is my project for today wish me luck fellas 🤞🤞🤞🤞🤞 Want to have this ready for Easter Sunday I'm glad I stumbled upon your video stay healthy and God bless

[@AriesAreAmazing]

Can I use wax paper if I don’t have butchers paper or what substitute would you recommend for butchers paper if you dont have it?

[@green_alien2241]

Amazing how well this came out, ofc nothing beats true smoke but man, this cook was impressive. I found in the electric oven I had to cook a little longer

[@SmokeTrailsBBQ]

Yea it was surprising!

[@juliokc]

How much longer per pound? I'll be trying this in an electric roaster oven. Thanks in advance

[@green_alien2241]

@@juliokc set the temp 20degrees higher, I cooked 1.5 hours longer...but it was tender and juicy as ever

[@RobeeBarrera]

Waking up early tomorrow to make this! Can’t wait to see how it turns out.

[@SmokeTrailsBBQ]

Nice!

[@basbosaize]

how it turns out

[@RobeeBarrera]

@@basbosaize turned out good for my first time! Flavor was nice but I feel I might have over cooked it a bit. I pulled it out at 199 internal temp.

[@reductivefall3]

Used this recipe to make some brisket for a work function, brisket didn’t stay around to long lol. Loved the result thanks for sharing

[@SmokeTrailsBBQ]

Nice!

[@braydenyonts3758]

Lucky coworkers, I'm sure. :)

[@dalghak62]

Amazing recipe! Thanks! Got great results on an 11 lb brisket. Planning to experiment it on Costco's (boneless) leg of lamb. Any recommendation on the temps?

[@davidreevees3912]

I love your videos, thanks so much for the great instructions and tips! I tried this with a much smaller brisket and reduced the cooking times accordingly. Everything worked great, except much of the bark, which was looking great before going in the butchers paper, melted away with the juices whilst within it getting up to 196F. And tips or advice on what I did wrong? Thanks again!!!!!!

[@SmokeTrailsBBQ]

Just needs more time before wrapping to set the bark

[@slos78]

Finally somebody on the internet who knows what he is doing with brisket in the oven. Good job!

[@MartinsBrew]

He made corned beef.

[@amberdecamp8581]

Wait after a few hours u took the pan off. Do u ahve to do that or can u keep the brisket in the pan the whole time???

[@winniechilton3553]

I always just cleaned the pan. Now I know I can make the juice of it. Thank you so much

[@SmokeTrailsBBQ]

Get some!

[@jayryan7473]

The first how-to I've come across that mentions how to test doneness by checking tenderness. I've come across quite a few web pages and videos, that somehow received fantastic reviews, telling you it's done cooking once the internal temperature is approx 165° and that is absolutely FALSE! Like he says, it needs to be tender before it's done cooking. The fork or probe should easily slide into your roast. I actually cooked a brisket in my crock pot once, without the charcoal, and it turned out very similar to this one. No brine, no setting out on the counter for 2 hours, just a bunch of seasoning on the outside and about a quarter inch of water on the bottom. It wasn't as dark but it had a wonderful, thin bark. Great video!

[@stevieg4201]

I just ordered a 30” Masterbuilt electric smoker, I got the one with the glass front and I got the legs and a cover, I’m going to put it up on cinder blocks and try to get it up closer to eye level, I’m excited because I’ve been trying to take various pit masters techniques and adapt them to my oven, then I saw this video. So my question is, with the point at 165*, what’s the approximate temp for the flat, my alarm just went off and the point is now 165, but the flat is 180, so at about 155* the flat was at 172, so I covered the flat only with foil, it stopped the rapid rise of temp.

[@DanFuzz2009]

Great recipe, can the brisket be freeked after cooking

[@coachmckee1347]

Have you ever tried the foil boat method in the oven instead of the butcher paper in the pan?

[@SmokeTrailsBBQ]

Nope!

[@larrychung999]

Hi Steve, I’m from HK, it’s hard to find Morton tender quick here, can I use curing salt instead? Want to try the recipe this weekend.🙏🏻🙏🏻🙏🏻 thank you

[@SmokeTrailsBBQ]

Yes but I'd cut it by 50%

[@larrychung999]

@@SmokeTrailsBBQ 👍🏻👍🏻 Thanks!!!

[@Dannerz303]

Looks great, I’m trying this tomorrow brisket has been purchased. Greetings from Melbourne australia!

[@traceyjackson7563]

How did the drippings get on the bottom pan if it’s wrapped in butchers paper and sitting in a aluminum pan?

[@princeherdle4872]

Thank you for the recipe I’ll be getting everything I need to have my own brisket this weekend!

[@angel3839]

OmG you save my day . Your amazing ! Greatings from Switzerland 🤗🤩

[@michaelscales1210]

were you able to find the charcoal powder in Switzerland? I live here as well, near Montreux, not sure where they might sell food grade powder

[@ser4920]

Great video, I followed your recipe and it came out great. The only issue I had was the smoke ring - I used a quarter cup of Prague Powder Curing Salt in one gallon of water but the ring came out thicker than expected. What do you suggest to adjust the smoke ring thickness - Using less salt for the same 2 hrs or using the same salt amount for 1 hr ?

[@SmokeTrailsBBQ]

I would half the amount of curing salt used in that case.

[@ser4920]

@@SmokeTrailsBBQ Thanks - Im planning to make another brisket next week.

[@charlieswindle7360]

I used this video and made a few tweaks. I was super surprised on how great the brisket turned out. I used just stuff I had at home so I was surprised how my bark turned out not using charcoal powder. I also used foil instead of butcher paper. I used a lot of different seasoning than what you used in the video. After 5 hours at 275 for some reason when I pulled it out it was at 203. I’m now typing this comment while it’s resting for about 30 minutes before I put it back in. I used my pit boss to probe it when I pulled it out after 5 hours. I’m going to throw it back in at 275 with the foil for about an hour to make it juicy. It’s actually already surprisingly juicy after the first 5 hours.

[@jackl3714]

My oven is on 275 and it reached 170 degrees in 2 hours fifteen minutes. You said yours is 4 to six hours to reach 165. Where does this put me when I and getting 165 that quick and what should I do. Enjoyed the video.

[@alfredoalarcon9153]

Never made a brisket in my life much less in an oven watched this video step by step and made my own couldn’t have ever imagined to ever make an amazing brisket my first try but thanks to you making it easy for me keep up the good work 🎉

[@mattsrodrig]

Hi Steve. Great video! I’m planning to try this tomorrow but unfortunately I don’t have access to butcher paper. Was wondering if it’s possible to do the second cook unwrapped or maybe in a foil boat? If so, would I have to modify the cook time in some way? Thanks!

[@SmokeTrailsBBQ]

Yes you can wrap it on foil

[@abdulmajidzubailah9576]

I'm gonna try using this method soon as i have only tried cooking brisket in a slow cooker , problem is there isn't enough space to fit a proper cut in a slow cooker . just a question though, which heat option do you pick in the oven ? top and bottom? fans on or off ? . thanks a lot

[@SmokeTrailsBBQ]

Just bake. No convection

[@desviaciion]

thank so much for this video! anyone have any advice for how long i should put it in the oven if im just doing pieces of 300-400grams at a time? thank you!!

[@tangoleong]

Hi! This is a Singaporean attempt at brisket! 😅. Is it possible to use alum foil instead of butcher paper for the wrapping? Thx in advance for your guidance.

[@scottthehazy-haymaker3705]

I followed your recipe with the exception of temperature. I started at 250 and it reached 165 in about 6 hours. I then raised it to 300 and it came to 200 F in only 2 more hours. I haven't opened the package yet but I'm worried about it being overdone. Any reason this would happen? Its a 12lb brisket.

[@SmokeTrailsBBQ]

It cooks faster when you wrap it. Maybe it's not overcooked though? Go till it's probe tender. Let me know

[@scottthehazy-haymaker3705]

@@SmokeTrailsBBQ it came out juicy with the exception of the thinner places and on some of the thicker bark areas. I think I'll keep it at low temp next time. Otherwise, great recipe

[@blueterrace]

So I have to ask. I made this tonight following all the instructions. But in my case, it was nice and tender, but it was on the dry side even after using the Ajou sauce. It rested a little longer than two hours. Maybe that’s the reason I’m not sure.

[@garyhaley5008]

Excellent video! I'm thawing a brisket now. Gonna cook it your way! Bon Appétit!

[@kiwisquaw23]

Just wondering if I can use parchment paper for wrapping, or does it need to be Butcher paper?

[@SmokeTrailsBBQ]

I would use butcher paper or foil

[@kiwisquaw23]

Thank you@@SmokeTrailsBBQ

[@Epheshians6.10-19]

A method I use when wrapping for smoking is I'll take 3 sheets of paper and fold one 3" on both sides folded down and 3" on one side folded up on the other 2, all long ways then interlock the 3 sheets together. Really easy way too wrap and hold together great.

[@mikejones-nd6ni]

Damn, You did that. my grill broke and i wanted to cook some brisket so im definitely gonna give this a shot

[@WI-FI_GOD]

I’m 23 about to make my first brisket Pray for me Is the charcoal powder necessary? Because I don’t have any and can’t get any

[@SmokeTrailsBBQ]

Good luck! Not really it just makes the bark look better

[@charonvanth5166]

How did Ut turn out?

[@WI-FI_GOD]

@@charonvanth5166 My grandmother hated it because (her words not mine) it’s white people food (she piss me off sometimes 😒) Everyone else’s in the house loved it

[@shenlun]

What do i need to different when cooking ribs in this fashion

[@SmokeTrailsBBQ]

Alot?

[@sciencelabvideosl7558]

Question #1 Can I make this without using charcoal? I am assuming I can , but I want to make sure. Question # 2 are you Canadian by chance? This brisket looks so delicious. I am a lifelong Texan. But embarrassingly , I own no smoker and have never made a brisket in my life. Today at work , we were told we were going to have brisket and to my disappointment , there was spinach and mushrooms on top of it. That’s not a brisket! Lol. My boss said she called Rudy’s BBQ and they told her brisket was like $20 a pound if I’m not mistaken and she would have had to order 20 pounds for us so she went with a caterer. Right Now I am craving a Texas BBQ brisket . It looks so delicious . Congratulations!

[@jhoanajonson1093]

Can i use aluminum foil instead of butcher paper?

[@kw4jm699]

Do you do the poke test on the flat too? Should the flat poke like butter too? Thx!

[@SmokeTrailsBBQ]

It should be pretty tender but a bit more tug than the point. It's never going to be as tender as the point.

[@joannaj74]

I just bought a brisket last night and saw this recipe today. Unfortunately I don’t have the Morton’s Tender cure stuff you used for the brine. If I skip that part, will it be noticeably less tender or taste different? I’m wanting it to taste as close to one cooked in a smoker as I can. Love the video, going to watch others you did. Take care!

[@SmokeTrailsBBQ]

It will taste exactly the same without it.

[@jennifergrady622]

@@SmokeTrailsBBQ piggybacking off that Q/A: if I can't find the curing salt, would I just skip the brine step altogether or still brine with a large grain salt?

[@SmokeTrailsBBQ]

@@jennifergrady622 skip it

[@madeonearth6506]

“Over the bones of your enemies” lmao!! Nice video btw! Badass brisket

[@SmokeTrailsBBQ]

Thanks!

[@ruthdwiwiedyanti5185]

I made it yesterday with 4 lbs brisket, only the flat. But the result turn out it was so dry. I use all the temp guide. Wondering what did I did wrong

[@bertiestclr]

Can someone answer this for me? Can I brine the brisket the night before for the 2 hours, dry it out, then finish cooking in the morning? I am cooking for a large group of people and trying to crunch some time! Thank yall from Texas!😊

[@aliciafoster6141]

can you wrap it in aluminum foil instead of butcher paper if you don't have it

[@ByrdMan314]

Did you put liquid smoke on top side before you added the rub?

[@SmokeTrailsBBQ]

Good catch Alfonso! I should have but forgot to! The liquid smoke should go on both sides before applying the rub

[@jon0111387]

Can I use parchment paper instead of butcher paper? My thinking that the silicone on the parchment paper will prevent the paper from absorbing some of the juices. But, I'm not sure if the silicone will affect the cooking time.

[@SmokeTrailsBBQ]

People have tried it and said it worked but I never have.

[@monsterslayer4317]

First attempt to smoke on a gas grill was a disaster. I'm going to try this for second try. Thanks!

[@michaelgibsontv]

It looked great. But couldn’t you add more seasonings to the rub? If you did what else would you use? Red pepper flakes? Dried jalapeños? Dried mustard?

[@SmokeTrailsBBQ]

Galic powder if anything

[@MrRae7231]

Revisiting this video for Xmas

[@SmokeTrailsBBQ]

Hope it turns out great. Merry Christmas!

[@piouswhale]

Would aluminum foil work the aame as butcher paper? Seems it could wrap tighter to the meat and keep more juices inside the package. Either way im defenitely doing this

[@tannerbryant9364]

Would the curing salt work with ribs to make a smoke ring?

[@SmokeTrailsBBQ]

Yes

[@owlinmak3962]

did u wrap the brisket with aluminim foil the first time and when do you take the foil out?

[@evanlieber4839]

I’m thinking about making this recipe, but I have a much smaller brisket, about 3.5 pounds. What should I change from this recipe?

[@jeffturner2868]

I tried this early this morning. I guess there is a reason for all the positive post. Really good.

[@sambond3487]

Is this oven on bake or convection?

[@knoni]

Where did you get the charcoal