Smoky Oven Brisket

[@Robert-lx1tx]

Loved your recipe. I'm opting to cook with fat on top and flip the brisket later fat down . This way the melting fat soaked the meat... Thank you. Ribert

[@TastefullyGrace]

Glad you liked the recipe!!

[@2ktalk]

Proud new england er. I am falling in love. Anyway I have a 15lb bruskett in the oven now. Great video. Gave me lots of ideas

[@TastefullyGrace]

So glad you liked the video and hi to my fellow New Englander! ☺️

[@2ktalk]

@@TastefullyGrace ;)

[@cacanjacowans540]

Nice execution... outside of smoking it for 5-6 hrs *FIRST* I was very pleased with your results. Might I recommend a couple tips tho. Try cooking it *FAT SIDE UP* then crank up the broiler for the last 5-10mins to crisp up the *FAT CAP* before pulling it out to rest before you actually slice it. 👍🏽❤

[@TastefullyGrace]

Thanks! Love the tips!

[@gman9035]

Excellent

[@TastefullyGrace]

☺️☺️

[@josephpolite3007]

Hi from Michigan. Keep up the good work🎀🎊🙂

[@TastefullyGrace]

Aw thank you so much! It really means a lot.

[@faithcox2886]

First time cooking brisket in the oven ! Ive bought your rub but im not adding the tomato paste ... but i bought the liquid smoke !😊

[@TastefullyGrace]

Let me know how it goes!!

[@faithcox2886]

​@TastefullyGrace I didn't wrap my brisket but once it gets to the 6 hour mark I will wrap it and I didnt set my oven to 250 I set it 225 but whenever I get to that 6 hour mark I will raise the temp 250 and cook for another 5

[@ntlineman]

You have to add some ground coriander and crushed juniper berries to this recipe or better still check out Montreal rub

[@JosephOlsovi]

Mmmm I love it ❤

[@TastefullyGrace]

I'm glad!

[@mizzy412]

Why didn't you use a binder to keep so much season from falling off

[@TastefullyGrace]

The seasoning sticks well 😊

[@simbagato1980]

Link for the thermometer Please and thank you

[@TastefullyGrace]

@@simbagato1980 I use this one! www.thermoworks.com/dot/?srsltid=AfmBOorEyQmXgVn12TUavBeR1KRM3hnpusDaixldOXdRbB7qWtee3YHq

[@ntlineman]

Don’t worry about the stall-time, it’s worth the wait!

[@dragmorian6347]

Interesting. I’ve only done it on a smoker. I think I’ll try your way here in the summer. Beats tending a fire in the 100+ Texas heat

[@TastefullyGrace]

Definitely let me know how it goes! 😊

[@dragmorian6347]

@@TastefullyGrace went well. I marinated the brisket in my chipotle-lime sauce first. Cooked it per your recommendation. Then, shredded it for tacos. I guess it was good, cause the meat got all eaten up

[@TastefullyGrace]

@@dragmorian6347 yay!! Thanks for letting me know. So glad it came out well 🎉

[@kingcruze1]

115+ degree Phoenix heat. Bummer. I'll start on the smoker wrap and finish in the oven. Kinda the same thing. Good stuff, enjoy brother.

[@cathydelacruz2704]

How moist is it

[@TastefullyGrace]

You’d be surprised how well the oven method seals in moisture! You won’t be missing the smoker.

[@15halerobert]

As Zappa said Rub it, in a circular motion.

[@PomazeBog1389]

Judging from the clock on your oven, this took about 7 1/2 - 8 hours? Definitely worth it, though!

[@TastefullyGrace]

Hi! I had 2 stall times which caused the total time to bump up. The first time I made this it took about 4.5 hours, second time about 7 hours! I definitely recommend going by internal temperature and not time, because look at that difference!

[@HermanMeyers-nj2jr]

Try mixing your brazing liquid with your dry seasoning. This way the fl avor is consistent. 😢. It works 😅!!!!!!❤❤❤

[@TastefullyGrace]

@@HermanMeyers-nj2jr thanks for the tip!

[@kendalrandal31]

This is perfect and juicy!!

[@TastefullyGrace]

@@kendalrandal31 aw thanks so much!!

[@jeffreycollier1805]

I get that this is supposed to "replicate" a smoked brisket but its always a mistake to "fake out" aka "replicate" real BBQ. Think about it, salt, pepper, real wood fire, and some time (for BBQ flavor and color it takes typically about 4 hours for a whole brisket) the balance of time is spent rendering fat and tenderness (typically about 8 more hours). Yet the replica or fake out BBQ has a lot of ingredients and still is a long way from matching all the great things that makes great BBQ. My opinion is that you should just keep it simple and go salt and pepper oven roasted brisket and let it be what it is. The point is that It can still be a great piece of meat without the fake out. Even just going with a hybrid cook with 4hrs of real smoking the brisket and then transition to the oven would be considered and taste like authentic smoked BBQ brisket. Give it a try 😉😁 You get an A+ for effort!

[@carlbeatty6654]

Ok video but being a brisket cooker i never had a stall from cooing in a convection oven usually you get a stall from a smoker where a brisket should be cooked lol

[@HermanMeyers-nj2jr]

Try mixing your brazing liquid with your dry seasoning. This way the fl avor is consistent. 😢. It works 😅!!!!!!

[@Maplecook]

Happy November! =)

[@TastefullyGrace]

Happy November and happy cooking!!

[@Maplecook]

@@TastefullyGrace My pleasure!

[@bongmea03]

❤❤❤

[@allenwalsh8264]

You're my kinda cook. Everyone else trims theirs all the way down

[@TastefullyGrace]

@@allenwalsh8264 why thank you 🙏🏻 ☺️ appreciate it!!

[@mohammedalim7958]

Woos ta sheer

[@TastefullyGrace]

😃🙌

[@mohammedalim7958]

@@TastefullyGrace I'm just teasing. Great video!

[@TastefullyGrace]

@@mohammedalim7958 haha I know! Aw thank you!!

[@SnowHunter44]

wheresyoursister

[@pondhopper24]

Whose your sister sauce!😅😅

[@joanstone6740]

What a cutie

[@TastefullyGrace]

You're the sweetest!

[@dannybrack7422]

Wuh tuh sure

[@pitbull1026]

22K views, and only 24 comments. Yeah, I'm guessing my comment will get deleted too.

[@rosenia5409]

What are you on about

[@JT-sk3mg]

That bad boy was dry as hell.

[@Owls-Toads]

?

[@mblais213]

@@JT-sk3mgtrue

[@charitytracey385]

BTW She did wash her hands. Kinda petty, be kind. Especially when it’s her cooking in her own home. She is sharing her way. Not yours.

[@zenchristafarian4404]

Fat side down?

[@TastefullyGrace]

here's the full recipe: tastefullygrace.com/oven-smoked-brisket/

[@ameliam7898]

Of course not - always up

[@Scarlet99977]

Why did you not wash your hands, nor wash the meat? Then you put your hands all over the meat. You also mentioned the meat being done once it reached a certain temperature, but I would like to know how long, or many hours to cook it. I notice that you did not use any veggies. Interesting. It looks delicious though.

[@TastefullyGrace]

There’s no need to wash the meat! And I of course, washed my hands. The full recipe is linked in the caption. I hope this helps!

[@Scarlet99977]

@@TastefullyGrace Yes, it helps and thank you. However, why do you say that there is no reason to wash the meat? We are warned all the time about the transfer of salmonella from raw meat. Maybe that is your practice, not mine.

[@Oklaoz]

​@@Scarlet99977 Here in the US, the CDC recommends NOT washing meat as it can contaminate surfaces and other food. Properly cooking meat to a safe temperature without washing is what the CDC recommends as the safest practice. I'm not knocking your methods, and you should do what you're comfortable with. But studies show that washing meat is more likely to transfer salmonella.

[@Scarlet99977]

@@Oklaoz Well you go ahead and not wash your meat. I shall always wash everything I touch in the kitchen and use gloves. I am not putting m fingers all down in salads and things like dressing, then start scratching and touching my nose and petting the dog. Some people are so nasty in the kitchen. Good luck with not washing your meat.

[@jacquelynbujtas3632]

​@@Scarlet99977 when you wash your meat bloody water splashes around and makes you more likely to spread the disease on yourself and around your kitchen. Simply cooking your meat to an internal temp of 145 degrees kills the bacteria you are worried about. You should always wear gloves if you have any damage to your skin where pathogens could possibly enter your body but if you don't have any damage to your skin you don't need gloves, thoroughly washing your hands with soap and water after handling the meat will suffice to kill any bacteria.

[@mtnshow1]

Is this a parody or skit? This isn't a serious cooking show right? I honestly can't tell.

[@TastefullyGrace]

I believe this is a compliment? Thank you!😊