Indoor Smoked Brisket

[@599chaos]

Made this brisket tonight. Here are my afterthoughts: - I only made 1/2 the rub and it was WAY more than I needed. However, I only used a flat cut brisket whereas they mad a whole one. 1/4 would be ample for a flat cut brisket. - I wish I'd chosen a better molasses. The flavor was present but muted. Next time, I'm going to use blackstrap molasses. - The rub is VERY peppery. I like spicy but I will be less liberal with the rub and more generous with the glaze next time. - This was a fantastic brisket. It was juicy and tender as promised. I will definitely make it again with a few personal adjustments. Thanks for the recipe/technique.

[@leot9534]

Thanks, I'll try with these adjustments.

[@primedirective00]

I've had every regional style BBQ at some point over many many road trips, and consistently central Texas style BBQ is the best in this country. They only use salt and a lot of black pepper.

[@MassEffectFan113]

it's been 7 years, you still got some of that brisket?

[@Wheres-my-toes-bro]

After refining it for the last 7 years how is your recipe now.

[@jaydeveas2930]

You guys deserve medals! I have been researching 100’s of recipes. You blew my mind!

[@DJponkthispartay]

I actually enjoy the videos with you guys talking more so than the ones with just the instructions and background tracks. Keep 'em coming!

[@mellotronn]

I've been cooking brisket in the oven a long time. I cook it covered about 8 hrs on 200F, then I put it on an outdoor grill using mesquite for however long I think it needs depending on the temp of the grill. I get really tender brisket and the great taste of mesquite without slaving over a grill for many hours.

[@andremares]

I have made many a good brisket in the smoker. They never came out this good. I was cooking for just my wife and I so only made the flat first time out. Wow is it tasty. Was really worried when I saw the liquid in the bag at end of smoke. But brisket would have been fine then to eat. I still added the rub to make some bark. Just did not use all the rub at once. The drippings in the bag made some great au jus! Great recipe!

[@michael98277]

I did it. An Inkbird temperature controller and a cheap crock pot was all it took. I skipped the liquid smoke and smoked salts in favor of 2 hours of real hickory smoking (first time doing it) after a 38 hour, 156 degree bath. The result was pretty awesome, but next time I'm going large cooler, immersion heater, and giant hunk of brisket- for 72 hours.

[@WAGNLOADDOGWASTEBAGS]

absolutely the best brisket ever!!!!!! Next time i make it (and it will be soon) I will slowly add the soy sauce into the glaze so i can adjust the saltiness. THANK YOU, THANK YOU!!!!!!!!!!!!!!!!!!!

[@kylepomalley]

Mad props to ChefSteps for always using the metric system (despite being filmed in America) - It is honnestly my second favorite part of these videos (the food is #1, obviously). Fellow 'merican

[@ryantaylor6530]

I tried this for a dinner party the other night and it was amazing. I did not bother with the initial brine as my brisket came pre-marinated but other than that followed your recipe and it was amazing, as close as you could possibly get to proper low and slow smoking.

[@FuriousCheddar]

The comment I was looking for since I had a premarinated one in the freezer lol

[@joseadriano4515]

Sad this isn’t on the website that I could find anymore. I’m making the one on the site though fingers crossed it comes out perfect.

[@Mjansen77]

From an avid bbqer I will prefer my way of doing things but I won't hate on you guys at all. It's all about eating good food and it looks like everyone enjoys it. Cheers!

[@foshastajones]

When I first started watching these videos I would watch them to hate on them for the guys always sous viding everything. Now, the more of these videos I watch, I find myself inching ever closer to buying a sous vide thing a ma bob.

[@jamesren4665]

foshastajones It's really a great tool and technique to add to your arsenal of skills and tools!

[@bmartin2949]

foshastajones They are great tools to have. Unfortunately, they are still a little on the pricey side of things. If you're handy with tools and such, there are plans on the internet that will show you how to build your own for significantly less money. I build mine about 3 years ago, still working like a champ. They are invaluable tools.

[@MrAndreGodoi]

foshastajones I know the feeling...

[@GaviLazan]

foshastajones grumble grumble why do they make all this food sous vide? grumble stupid water baths grumble... oh hey, that looks pretty delicious!

[@pbindulgence]

foshastajones I've been wanting to buy one recently, but a chef I know told me not to get the at home ones like Sur La Table has because they don't circulate that well. So I'm holding out to drop the coin on a real one.

[@chefsteps]

Behold: the best dang barbecue brisket recipe you're liable to try on either side of the Mason-Dixon. No smoker necessary-you can make it in the climate-controlled comforts of your own kitchen. Get the recipe at chfstps.co/1SoMZxz

[@BangChief_AllIsOne]

Oh that is Dope! Great vid! Love y'all!

[@YourFriendJeff]

ChefSteps Hey ChefSteps! this is such a great video! Is it possible to get the same juiciness without the sous vide water oven? Let me know please because I love smoked meat but live in an apartment :(

[@crcurran]

Jeffrey Houng You need to watch the video to know your question makes no sense. They don't use a smoker; that's why its called "Indoor"

[@germanaguirre2620]

ChefSteps Hey guys! when will appears yours videos in spanish? sorry for my english, is not very good, I do my best jajaj. You're amazing!

[@jushharris5978]

Chris Curran Jeffrey wasn't asking about a smoker, he asked about the sous vide step.

[@MarielaRamos]

Hey guys I'm an old fan of yours and I was wondering if you could do a video showing how you clean your dishes, the way you do it, the tricks, products, etc. I would like to see a "behind the scenes" too of how you record, where you install cameras, recomendations, gear. I really like the way you can capture cooking in the artistic way, everything looks so good. Ps: Today I tried out the chocolate chip cookies, BEST COOKIES I've ever tried, except that I think I overcooked them... Twice (I'll get better) (sorry if I messed up with my english)

[@poloshmolo]

Great video! I'll try it soon. Question, what is the internal temp after its been in the oven? I hear that traditional briskets go to 203 degrees. How does the collagen break down at 155? Is the length of time enough to do it? Thanks!

[@MosesJrLin]

It is the length of time.

[@chuock]

I'm impressed! I just mastered (Self proclaimed) smoking Brisket on my huge smoker I built and now I find this? This looks unbelievable awesome, I got to try this.

[@devil5954992]

Did u try it?

[@jaytorr6701]

I used their glaze, no brining, did a salt and pepper rub Franklin style and put in 250f oven for 8 hours in tinfoil. It's the best thing I ate in my life.

[@devil5954992]

Why did you cocked it that long and how long u rest it after?

[@devil5954992]

U did not sous vide it?

[@Billy_B]

Hey honey I’m starving when’s dinner? “About 8 days from now”

[@gregg48]

Even "real" brisket on a smoker is gonna take 10 hours...so it's not getting "whipped up" regardless

[@LOLLYPOPPE]

Greg G yeah you start in the morning so what

[@gman9035]

You might wanna get a snack

[@fmauricea]

You guys got Meathead on here! YES. I love this channel even more

[@mark-angelofamularcano237]

I guess this is practical indoors, and also during a cold weather. But nothing beats spending the whole day smoking meats on the smoker outside. Nice!

[@ignatiusl.7478]

Meathead sold me! I'm a BBQ enthusiast. I have to cook a brisket in three days. I will try this method and report back.

[@dindinmooshi1356]

this is so good and super easy

[@chefsteps]

Subscribe to our channel for more tips, tricks, and recipe ideas! Thanks for watching! chfstps.co/1GrexGm

[@utibraim2597]

everytime i go out adn get drunk, i come home and you have uploaded a new video, love itn

[@evonkong.611]

Liked the video especially for the, "let's make a juicy one." Truly iconic.

[@Giatros89]

This looks amazing. Any way to do it without a sous vide set up?

[@DoctorMcHerp]

I can see all the so-called BBQ enthusiasts now. They're readying their pitchforks.

[@pertaterful]

Franzapanz If the AmazingRibs guys like it, then the BBQ enthusiasts should be satisfied. They know all things BBQ.

[@tdylan]

Franzapanz Readying their pitchforks...to dig into some indoor brisket

[@DoctorMcHerp]

Sierra Silver Yeah but keyboard-chefs and keyboard-foodies know more than actual professionals. You can never count these people out!

[@day-me-inmoodley3283]

Znapaznarf Once saw a youtube comment section in which they criticized a 3 star michelin chef . . . Many of them

[@Sabumnim666]

Each to their own I guess I think you would prefer an essence whisky to traditional whisky. As for their rub I would stick with the Texas Rub it is the simplest and easiest and the taste is spot on.

[@MC-gj8fg]

Does a brisket of a smaller size need to be sous vide for less time? Mine is just under 8 lbs. I know a sues vide is forgiving but I think my brisket is half the weight of the one in the video so I didn't know if I should go less than 24 hours.

[@eastwardExpansion]

+ChefSteps what gauge needle do you use for injecting the brine. is it an IV needle or dispensing

[@Criminal.Lawyer]

Can this be done by omitting/replacing the sous code step

[@MosesJrLin]

The entire point of this... Is the another way of cooking it... It produces consistent results which anyone can do. No problem with the conventional way but you have to babysit it... Constantly attending to the flames

[@learntobbq]

I assume if you have a smoker then you would eliminate the liquid smoke and oven and then put it on the smoker for at 250F for 3 hours. I have my Sous Vide cooker being delivered today and will run over to Sam's to get a brisket and see if I can duplicate your success using the smoker to finish the brisket. Will try and have the video up in a week.

[@isketchout]

I have been waiting for you guys to do brisket!! thank you, i will be trying this soon

[@AlexanderMirvis]

Oh my God that looks beautiful. i'm salivating here waiting for my lunch break lol

[@JACKSONVILLE1200]

How big is the sous vide container you guys are using in this video? It looks huge like say 45ltr?? Plus what sous vide calculator are you using in this thanks?

[@gabby80]

Tryed it but changed a few things. I did nit have the containers or bag. But it Cameout so delicious abd juicy. It was a hit at the party! Thanks

[@danielholmberg1875]

1:42 why does the brisket look so dry in this shot?

[@genzyzz8849]

Because it is

[@valenj.9307]

Its dry af, did you see ANY juice on that cutting board when they were eating it?

[@kane6529]

The one at 3:34 was gushy gushy ?

[@genzyzz8849]

@@kane6529 check guga foods and then you can see the real deal

[@dalahast06]

Temperature and time should be set by the weight and density. They had it in to low temperature for to long. Easiest way to get around this is to use a meat temperature measurement. If you have a modern oven you can set the oven to operate on inner meat temperature rather than oven temperature. Inner temp should be 195F \ 90C. Regardless if they messed up the last step, they did manage to help allot of people to BBQ despite all the smoke&fire regulations.

[@joopsmiranda9219]

that glasses guy looks like the kid from meet the robinsons

[@Goodwithwood69]

There's an interesting "how it's made" on KZbin some where on making charcoal, one of the by products is liquid smoke!

[@Arose2011]

What is the suggested cooking times for the sous vide and over per lbs? I want to cook it again first one came out dry, but I'm cooking for two so 13 lbs would go to waste.

[@MrJbalza]

Excelent procedure and explanation......CONGRATULATIONS...................

[@rondagoodlet5588]

Your Brisket recipe looks amazing! Thanks for sharing your time and recipe!

[@chefsteps]

+Ronda Goodlet Thanks for dropping by and checking it out Ronda! All the best from Seattle.

[@rondagoodlet5588]

Had to leave my beautiful coastal Mountain home in Upper Oregon, in order to be near to my first grandchild in the Midwest, Indiana. I miss the Pacific Northwest more than I can say! Loved your Recipe and am envious of your Seattle Home place LOL

[@LaCroixCreative]

Can you use these same techniques to make smoked pork butt for pulled pork?

[@scottpastry]

I have just ended my 7 day brine period. I have not yet bought a sous vide, so instead i am glazing and wrapping the brisket in foil lined with baking paper, and baking in the oven at 100c for around 8 hours. Hopefully this best mimics the sous vide method!!

[@incgamc]

so... how did it go?

[@scottpastry]

AliceLuna :3 It was good for a non sous vide product. I ended up cooking it at 90c for 8 hours wrapped in foil (although it was a relatively small 1/2 piece which should be taken into account). I allowed it to cool somewhat before the next steps because i had, as one might expect, a higher internal temp from covered baking, than one would be able to achieve with the sous vide method. I didnt want to kill it with the higher second bake!! Then I added a second glaze and the rub, roasted it uncovered at 150 for 1.5 hours. Wife said it was the best flavoured brisket she had tasted. I was concerned with how much liquid smoke is used throughout the recipe, but it really permeated the whole piece of meat without ever being overpowering.

[@gctbob]

love the sous vide addition

[@fordhouse8b]

Would freezing it after the sou vide step, and finishing it in the oven at a later date work? I'm thinking specifically of having less sous vide equipment than oven capacity for banquet set-ups.

[@MeatheadGoldwyn]

fordhouse8b It might!

[@ktktktktktktkt]

Wow just looking at you guys putting that fork through the brisket made my mouth water. Too much effort for me tho lol. I'll just stick to watching you guys do it :)

[@albertlopez85]

Looks good. I would definitely like to try this method. Sometimes you just don't wanna be tending a firebox for 14 hours lol. And yes this is coming from a Texan that barbecues a lot. Would it take the place of my smoking method probably not. But definitely interested in trying.

[@kenweller2032]

More and longer with the Prague powder, plus some tweaks to the brine and you'd have some awesome pastrami!!

[@philipmontera3092]

Which liquid smoke do you prefer? Hickory, mesquite pecan? Great video, thanks

[@fancypantsdance]

ChefSteps nice video, where do you buy your chefcoats?

[@thedr00]

This just reminded me of Franklin and Bash for some reason. Great recipe guys!

[@lloydjarm]

The shortness of the hipster section/attitude in this video is very much appreciated.

[@ebinkley1]

Looks awesome...please tell me more about the water cooking method....was it Sies Vie (?...spelling)

[@katzsteel]

I challenge you to do an instant pot cook of ribs or brisket the same way and have the product done in an hour or so! I’ve tried ribs and they were decent but need to perfect them. I’ve been doing real BBQ for a long time but the speed is enticing.

[@ahmedgaafar5369]

hey guys ...thanx a lot for this awesome video, i tried to replicate it with a smaller brisket, however mine turned out to be more like a well done than a medium...but still it was quite delicious. may be i'll try to sous vide it next time @140F instead of 150F. thanx again.

[@mjcg90]

If I plan on finishing a sous vide cooked brisket on a smoker and therefore don't use liquid smoke are there any other changes I should make to your procedure? I want to try the sous vide process because it would sure be easier than having to maintain a fire for 16 hours.

[@mjcg90]

Also what was the internal temp of the brisket when y'all pulled it out of the oven?

[@JJCateringChannel]

I have smoke powder what ratio would you suggest using?

[@chefdevon]

ChefSteps What did you guys use for your fryer set up on your deep fried glassy nuts?

[@christjan08]

Devon Roberts Any deep fryer should do. As long as it's at the right temp, you'll probably get the same result with an electric bench top fryer as you would with a commercial gas lit one.

[@chefdevon]

Christian Heinze-Rowney I was looking for their specific set up because it looked interesting. Thank you for your answer though!

[@christjan08]

I agree with that. To me it looked like some sort of bucket.

[@atomicpunk523]

Would a pressure cooker work just as well to replace the water bath sous vide method for smaller briskets?

[@ardhyh5576]

If i brining half of the weight of the brisket, will brining time need to be considered as well? Thanks

[@MandalorianFanboy]

Greetings! I want to try this for a Thanksgiving Brisket but I need to buy the equipment. What size sous vide container do I need to fit a whole packer brisket?

[@elifenn476]

Tron I have a 4.75 gallon container and it fits well

[@2Much2lose]

“The tip is so thick”. I have a feeling he uses that line often and in strange situations.

[@takaditakadang]

I saw in another video on your facebook page that you guys add vegetable ash to your bark to give it an element of smokiness, is there a video on there that shows you applying that technique?

[@Amerox725]

They're both so nerdy i love them

[@dacs67]

I'm wondering? Can you smoke then Sous vide? Then finish up to the optimal temp for brisket at 200 in a smoker again? Might be over kill but just wondering? Thanks

[@gmanz5]

possibly since sous vide methods usually cook inside out

[@derekerhart8184]

"Let's make a juicy one." SLAP! You guys crack me tf up.

[@lisam2332]

Wow guys. Looks amazing! I’ve decided too make brisket for Christmas and this is absolutely what I’d love to do, but I don’t have all of the equipment. So, sad.

[@TokiWartooth6666]

is molasses something you buy or make? and is there another way to cook the brisket in water without that water cooker- thing so that the temp stays the same?

[@koalanub1406]

There are a ton of videos on KZbin of how to cook sou vide with a beer cooler. Its cheap and works.

[@mundospunky]

This looks amazing, I'm so looking forward to try it, the only thing is that I never saw liquid smoke...Amazon!

[@mikehawk2148]

Can you do a flash it in the oven on a really high heat at the end or does it have to go low and slow?

[@littlebearschannel]

What if I am only making 1kg brisket? How long do I sous vide for with my Joule? Do I still brine for 5-7 days? Thanks!

[@madpuss427]

Y'all must be going to the wrong region for brisket. Come to Austin Tx and you won't regret it

[@meroguasa]

I was about to post a similar reply.. They need a tour to the mighty Franklin BBQ to name the most famous.

[@mark-angelofamularcano237]

Well, they live in Seattle. Not exactly the BBQ region of America.

[@nick755]

But also, they've worked all over the world in many of the world's most renowned restaurants... and Meathead Goldwyn is one of the foremost authorities on smoked and barbequed meats..............I think there's a fair chance they've visited austin at least once in their lives and had their meats

[@iisleila7354]

Black's in Lockhart or City Market in Luling, TX 😋

[@nyquilnu2221]

I wouldn't exactly trust Meathead on videos where he's promoting something. There's one video where he completely undercooks a brisket and pretends it's the best thing ever while trying to sell a cooker. He is pretty much a shill at this point. If you think this sous-vide brisket can rival Central Texas style done correctly, you probably haven't had it.

[@danbgrd]

Great video as always chaps

[@stevecox2157]

Followed this video and ended up with an extremely dry Brisket with no wubawuba. Is it possible that I made too many holes when I injected the brine? All the juice ended up in the SV bag and not in the meat.

[@michaelc7631]

Steve Cox Same results here. This has been the only ChefSteps sous vide recipe that didn't work for me.

[@kakagonzalez]

Same for me. So dry and salty was disastrous

[@RumbleFish69]

I can, somewhat, understand why these guys get shot, but I think this is genius. These guys figured out a way to get smoked brisket from your indoor oven. You're welcome!

[@AsfaltPhysician]

Made this brisket for 4th of July, 2016. Followed the directions exactly. I asked how it was, and was told, "Holy F*ck, Jesus" Woba-Woba confirmed. Thanks Chefsteps

[@devil5954992]

How do you compare it to traditional bbq. Better equal or less?

[@cooperpontelandolfo601]

If I’m just Making this for my family and I don’t need a huge brisket Can I use this same recipe with the same Cooke time but just a small brisket?

[@ernestcervantes696]

Question: How would this recipe be effected if I finished it off on the grill instead of the oven? Serious question! I've got my brisket in the brine right now for Easter Sunday! I want to make sure I wow my family. Thanks in advance for the advice.

[@iothomas]

So what happened? Its been two years so presumably you got over that brisket! How did it tur out?

[@ssent1]

3:54 "This is absolutely one of the most extraordinary briskets that I've ever tasted!" +Meathead Goldwyn

[@henrytran38]

What are those bags called you cooked the brisket in, PLEASE I cant find any that is considered safe

[@DavidFSloneEsq]

So... if the pink smoke ring is simply a visually aesthetic matter... can you create smoke rings in other colors, or even patterns? For today (for example), might I be able to create brisket with a rainbow smoke ring, peppered with four leaf clovers and pots of gold?

[@bryan69420]

How does this compare to Joe Yim's brisket he made recently?

[@fuzzydany]

looks amazing but i dunno how to sous vide without the fancy thingy you put it in.

[@emulsion_]

that meat slap 4:10 made me climax.

[@fitrianhidayat]

Tucker Morrent they're beating their meat together! *i'm gonna show myself out.

[@sonnyjim7579]

I have a smoker and was thinking of doing something similar, although perhaps instead of the liquid smoke I would smoke it for 1-2 hours in my smoker before putting it in the sous vide. What do you think? Would be a lot easier than watching a smoker for 16 hours!

[@kwyjibofusion]

sous vide, then smoke...otherwise, how will you get the dry bark?

[@eaturk1]

I've made this brisket before and followed these exact steps, and it was incredible. However...someone skilled on a smoker that knows how to properly cook brisket, I'm sorry but it beats this brisket. But it is still very good.

[@Jeffdachefz]

This is the answer I've been looking for. I hate setting up the grill for every goddamn time i want meat. Sure i appreciate old style traditions but this scientific style cooking just clicks with me right away.

[@improvisewitme]

Can this technique be applied to a Tri-Tip cut of beef?

[@MokaBeesCoffee]

Loved the outtakes at the end.

[@jayjaymerritt2785]

fat cap helping brisket retain moister IS necessarily true, as well as adding TONS of flavor. im not saying to not trim it, but you DEFINATELY need a bit of a fat cap fellas

[@DUMPOFTHEWEEK]

If I were to use a 2 pound brisket, how would I adjust the cook time?

[@TheCocoYouKnow]

Loving these presentator style videos you guys are doing recently, feels much more personal, keep it going!

[@JamesMilliganJr]

Excellent!

[@jjajajajuajauajaua5592]

El rubio es la nena. Y al otro le gusta la carne ahumada, que parejita por dios. Mandingo y Ramon se estan preparando para mostrarles a estos dos lo que es una brochette

[@nich9339]

What knife is he using at 0:46 ?

[@saifmanman]

Nicholson Fermin they have a page with all their favorite knives on their website you should check out: www.chefsteps.com/knife-collection it looks kinda like the Yoshikane Gyouto, but it's probably not on the list.

[@nich9339]

Janks thanks!

[@Juanchomancho]

Amazing. One question: can you replace the pink salt by smoking the brisket instead of using the oven?

[@kwyjibofusion]

Yes, finishing on bbq or in a smoker is very common. Make sure your smoker doesn't get too hot as it will dry it out. I find starting the smoking with fridge temp meat works well. apparently the smoke clings onto cold meats better.

[@tobytoby4490]

hi, are you using boneless brisket. can you do it with bones left? cheers, toby

[@AC-gw4qu]

If your brisket has bones you're not using brisket. There are no bones in a brisket.

[@BbqspitrotisseriesAu]

Awesome Video!

[@Pongoboy64]

I cannot find smoke salt. Any acceptable alternative?

[@jeffward1106]

Awesome technique. Even the freestyle rap at the end... lol