I Tried Smoke Trails BBQ's INDOOR BRISKET RECIPE

[@AntsBBQCookout]

Hope you guys enjoy this one! Big thank you to Smoke Trails BBQ. I learned a lot from this recipe and can't wait to apply that knowledge regarding oven temps, liquid smoke, and charcoal powder. Ill be working on perfecting my recipe and hope to have my own oven brisket video done and uploaded in the next few weeks. In the meantime, i am now going to be uploading weekly (every thursday) so i will see you guys again very soon! Take care ✌️😁

[@zoulzopan]

Have you ever thought of using coffee instead of charcoal powder to get the black effect? I know I use coffee on my dry rub for steak sometimes, you don't taste any of the coffee but you do get a noticeable darker steak

[@mlseg5143]

please note that activated charcoal can mess with any medication you might be taking. charcoal binds incredibly easy with chemicals in your body which can change how much medication is left to bind with your body.

[@AntsBBQCookout]

Wow i never knew this.. thanks for sharing 😳

[@QU1KS1LVAR]

This is true, but it is also the reason why activated charcoal is prescribed by doctors in Asia when you have food poisoning, bloating or an upset stomach. (Source: I live in Thailand).

[@Platonic_fish]

​@@QU1KS1LVARAlways gotta have a pack of carbon on you in TH 😁

[@africanec1984]

Cooked brisket for New Year's Party and followed this recipe minus the Liquid smoke and charcoal as I couldn't get it in time however the results were just amazing. Mind you this was my 1st brisket ever. You were right about times variation due to difference in size but simply following temperature guides, pushing past the stall and most importantly resting for few hours in the oven made huge difference. Thank you for making my New Years meal a huge success!!!

[@karlshereif4689]

I love when one chef use another chef method and give honest opinion and give the credit to that chef . Great video

[@SmokeTrailsBBQ]

Great video man! Charcoal powder is where it's at for oven briskets. There's alot of haters out there but it's already used in tons of commercial rubs like hard-core carnivore black and I'd argue it's healthier than the carcinogen-laden smoke we're all exposing our briskets to on an offset. I've been planning to make an oven and offset brisket and seeing if my friends can taste the difference.

[@AntsBBQCookout]

thanks for watching and sharing your recipe online! would love to see you do that video! take care 😄

[@Wi_Yeti_Official]

Another tip, most warming drawers set to low will be 100-140 degrees. So if your oven can only go down to 170, throw it in the drawer

[@jacobflores8666]

I find that the trick to knowing when to wrap a brisket is to wrap it once the fat cap starts to give and become sticky. I believe this is because the fat cap really starts to render down once it's passed "the stall", which happens when the brisket begins to sweat out all of its internal water content in an attempt to cool itself. This method works for any size or grade of brisket.

[@KingBaowser]

I can’t wait till you have compiled all of the techniques and come out with your completed recipe. Looking forward to more content, but I know there is only so much brisket one man can eat at once. Keep up the good work!

[@AntsBBQCookout]

it'll be out in the coming weeks!

[@davidklein2056]

@@AntsBBQCookout so pumped for this!

[@dragonkid365]

I love your choice of music in your vids. It's always a treat to listen to.

[@sayhelllotomylittlefriends]

Maaan the music in this video is on another level! Thank you for adding the playlist

[@dennisbower]

Fun video! Love Steve, he’s been a huge help with fire management on my OKJ.

[@PlasticBagable]

God I love this channel. Keep up the good work man

[@gusguerrero9675]

I dig the CvS2 and MvC 2 music during the video, sounds like you like fighting games. Great Brisket btw.

[@pyrom3744]

I love that you used the MVC2 theme music! Lol

[@ghamelin23]

Am I the only one picking up on the Marvel vs. Capcom music? Lol loving it! Keep up the good work Ant!

[@Metal_Auditor]

So once you finish testing these, are you going to make a final video taking all the things you've learned to come up with the perfect indoor brisket recipe?

[@AntsBBQCookout]

coming soon!

[@Doinkison]

Best aprons on BBQ YT, love your videos btw 💯

[@AntsBBQCookout]

Hahaha thanks, man!

[@johnshultz9557]

@@AntsBBQCookout Ant did you send out a message about prize

[@Pruflas-Watts]

Hehehe, I caught that catchy Windmill Stage Music from Capcom VS SNK 2 at the 3:49 mark.

[@jboy856]

your channels awesome ant thanks for everything you do!

[@michaelcarufel7496]

If you want to experiment further... substitute Smoke seasoning for Wrights liquid smoke. Also here is a thought....if you brine a Brisket it then technically is Corned Beef... if you smoke corned Beef it becomes Pastrami. Guess we could say this is a Hybrid Brisket.

[@zimzim7]

Does the smoke ring add anything other than color?

[@bradleyhannen3507]

Mine stalled at 163° hasn’t moved for a little. Should I raise temp a tad to get past the stall? Or just let it go until 173 then wrap?

[@AntsBBQCookout]

You can raise it. The stall is good because that moisture is releasing from the brisket. Ride it out, once the top fat is nice and soft, sticky and yellow wrap it up. Its usually around 170 when that happens. If you went 275 the while way through it may be a little crunchy on one side like mine was.

[@bradleyhannen3507]

@@AntsBBQCookout okay riding it out and it’s starting to go back up, about to pull it and wrap around 170-173°. I know it’s not really necessary in the oven but been spritzing every hour to keep the top moist and it’s looking good. Thanks for replying!

[@WarChortle]

I'm wondering if just adding a little bit of charcoal powder would be good on a pellet smoker to get the darker appearance.

[@Chevsilverado]

There are some rubs that have it included already and people do use them on the grill

[@calebgreenlee8056]

How long was it between the wrap and it finishing cooking?

[@allieandbo]

Moral of the story (and I think we knew this going in) is you just can't beat an offset smoked brisket. This is an interesting option for folks who don't have a smoker though so I'll give you that. Thx for sharing Ant.

[@georgemitchell1705]

Great video. I may have missed it but did you say that this is a video from 2 years ago? Some of the things such as wrapping and resting have changed in how SmokeTrails tells his viewers how to do things these days.

[@tonystobb8364]

Instead of the powder, can you use black lava salt?

[@mwr3699]

oven using fan only or bottom heat?

[@RussRoss]

Has anyone done a good pellet grill/oven hybrid? My understanding is that the meat only takes on smoke for the first few hours, so starting it at a low temp on the pellet grill (for the flavor) and then moving to the oven (for simplicity and control) could be a great way to cheat and still get good flavor.

[@mrsoccergod5001]

What charcoal powder do i need theres a million of them on amazon

[@brentmcginn1732]

What if you seasoned it with smoked salt and smoked pepper? Both exist.

[@thewantedconnman]

This video is great. I’d love to see you make and improve Adam ragusea’s oven brisket

[@beski1981]

Love the MW2 music. You have gained a subscriber!

[@michaelstewart9366]

I wonder that when you recalibrate your oven to go to a lower temp when you are cooking at 275 it’s actually lower.

[@myssdaisy2009]

When you let your brisket rest for 8 hrs in the oven, just to be clear you had your oven on at 145 degrees fahrenheit?

[@AntsBBQCookout]

Yes

[@henryverniz7852]

Perhaps doing all the steps except using the liquid smoke concentrate instead (maybe not just as a binder but injecting it too and letting sit for a certain time) would give the necessary smoke flavor. Just a hunch here Ant.

[@Avarice93]

So is the pink curing salt only for aesthetics? Can that step be skipped?

[@AntsBBQCookout]

absolutely.. it will taste the same and less things to clean and less time for the recipe.

[@fenixa2z936]

I don’t want it to look like a Texas brisket I want it to TASTE like a smoked Texas brisket. Guys, just buy a Pellet smoker. It’s your next best bet if all you can do is oven. Lol

[@averagejoesbbq]

Great vid

[@rampage_x027]

Pls pls pls tell me where you got that apron!!!!!!!!!!!!❤

[@AntsBBQCookout]

Amazon!

[@rampage_x027]

@@AntsBBQCookout is it called something different I couldn’t find it on Amazon):

[@rampage_x027]

Nvm lol found it 😂god bless ya

[@corey1845]

I wouldve appreciated a summary and detailed recipe in the video caption though :)

[@internetshaquille]

NICE PLATE

[@monsterslayer4317]

Yeah, I'm not eating charcoal powder just to turn my meat black. I've seen so many great barks on oven and grill briskets without that. Will be trying this without that though.

[@uzih]

How do you eat so much brisket

[@retro_pollo]

MvC2 music was an unexpected touch to this video. Subbed

[@AntsBBQCookout]

Thank you 🙏

[@khaldounal-nuaimi3594]

absolutely love your apron 😂

[@MattsArchive]

I use Hardcore Carnivore Black to cover any brisket bald spots from pooling. Its kind of cheating but saves an otherwise perfect presentation if that matters to you.

[@thisisger]

yami's theme plays Lmao

[@bastiat691]

Activated charcoal is also used in hospital if someone takes too many pills, they make you drink a bottle of it dissolved in water.

[@Terraburn]

You got a subscribe out of me just for the FF8 music at 4:34

[@SamIAm254]

The Parappa the Rapper transitions 😍

[@elliotkim2349]

i like that idea instead of sous viding it for the first time

[@johnshultz9557]

Good video Ant I just wished I had 1/2 the money u spend on the meats to do your experiments lol

[@sirsomebody1453]

Does anyone know what song plays when he tastes the brisket?

[@AntsBBQCookout]

kzbin.info/www/bejne/g2a5n5uojK6tlZI

[@sirsomebody1453]

@@AntsBBQCookout Thanks!

[@parkerlesueur431]

You should look at Kent Rollins brisket. also I loved the Luigi's mansion music 🤣

[@AntsBBQCookout]

haha i have a video coming out this thursday and Kent's brisket will make an appearance!

[@parkerlesueur431]

@@AntsBBQCookout yussss

[@alexflo6840]

First , best bbq channel ever !

[@jac1011]

note that people who take *medication* should *not consume activated charcoal powder* at all. I'm not sure if such a small amount would do anything, but medication that come in contact with activated charcoal powder lose all their effects.

[@ripfrickingben]

damn ive really enjoyed your pursuit for a decent oven brisket since i know damn well its gonna be years until i can get a smoker. i think this recipe is the best copium so far for some BBQ brisket

[@CoolJay77]

It seems like you are on your way to combine everything you have learned from the different methods to make your final version. One thing you may want to experiment with is to combine some fenugreek into the liquid smoke to take it a step closer to smoked brisket, by adding some depth to the smoke flavor. However, just like it is easy to overdo on liquid smoke, adding too much fenugreek will make your BBQ taste like Indian food.

[@YouCallThataKnife253]

God, my mouth is watering so hard 🤤

[@CoyoteDen]

dat music playlist tho

[@MasonMena]

Why not copy their way to a 'T' and THEN try it again with your own spin? That way there is room for comparison. Just my .02 Great video nonetheless!

[@AntsBBQCookout]

Thanks for sharing! I see this comment has a few likes already, so ill consider that especially if more people agree. Its a balancing act using these different recipes but trying to make them different from the originals so people still find value watching the original creator of the recipes. Thanks again for sharing your opinion and watching!

[@guinea_horn]

Feels like a waste of brisket honestly, but would be good for comparison. I don't think that there's any harm in not making obvious mistakes

[@MasonMena]

@@guinea_horn that’s fair. Could also cut the brisket long ways down the middle and do both ways for less waste. Keeping same amount of point and flat with both halves

[@MasonMena]

@@AntsBBQCookout you’re welcome! You definitely know your stuff when it comes to brisket. Just like Guga knows his steaks. It’s really engaging to see him cook up a bunch of different kind of steaks and have a control to compare the methods. You could totally do that with Brisket. I look forward to your continued success!

[@sheldonedmunds4295]

Shoutout to the MvC2 music

[@neilomac]

I didn't expect to be taken for a ride when I started watching, but I'll allow it.

[@tonybermeo5214]

Final fantasy 8 music lol love it

[@drewbc32]

Isn’t sodium nitrite linked to heart disease and diabetes? Is there a substitute for it?

[@allcapsboy9139]

Smoke flavor is easily accomplished with f22s and sidewinder missiles. trust me!

[@Phoenixryu]

TBH regular salt or sea salt would be better if you were just going to brine. The salt used is typically used from what I've seen as a way of preservation rather than flavoring. In addition, nitrites are not good for you in any capacity. If nitrates/nitrites are added it's usually a sign of cheap or old meat being used in the product.

[@Venzynt]

bro i thought chefsteps was bout to be a sponsor lol

[@pandabosch]

All right so we had the Sailor Moon apron and now the Naruto apron. So Ant I've gotta ask. What anime are you watching atm?

[@AntsBBQCookout]

I'm not watching anything atm but I read OP, BNHA, and Black Clover weekly

[@pandabosch]

@@AntsBBQCookout I see you. Keep on repping the community cause you're a classy dude Ant.

[@pieking4]

mannn if you don't get yourself a damn funnel 😂

[@PoliticalPluralist]

Sounds strangely like dealing city.

[@DannyDevito887]

"I'll have a link to this and all the other ingredients I use in this recipe in the description box"

[@michaelstewart9366]

Use the rest of the power for a facial charcoal mask.

[@brentwinkelman1990]

Definatly intrested in the indoor series...not intrested in messing with smokers

[@icecee2000247]

I've noticed this channel always cooks the recipes for way longer or at a higher temperature than recommended and overcooks it. It's every video at this point.

[@saamo1423]

bs

[@dondiesel1100]

Wagu

[@Jebusjoose]

This channel is going to give you heart disease bro

[@pozmarciv]

I’m so confused

[@dennarddancer1960]

That is WAY to much of a hassle just for some brisket. The average person is not that serious about a slice of bbq brisket. The only people who get THAT critical about a brisket would be a person who likes critiquing other people bbq...🤨

[@randyhogan3071]

Love your channel bro, but this all seems kind of gross😆 But I don't cook brisket in an oven

[@augurcybernaut4785]

So annoying watching someone that moves their hands more than their mouth when they talk.

[@saamo1423]

You'll get over it

[@keithhobbs]

that looks bad

[@BCorey-ln9se]

Sweet, looks like garbage

[@ReoL_17]

What the doctor said to your mother when you were born...

[@socomon69]

if Steve re-made his video today, he would cook to 190 and do a 10-12 hour rest. he had evolved his technique over the years.