THAT DUDE CAN COOK'S OVEN BRISKET IS AMAZING!

[@thatdudecancook]

Thanks for the semi positive review my man! You’ve got some great tips for next time I try one of these. I remember it being surprisingly good!! Yours also looked absolutely great with that refined recipe.

[@AntsBBQCookout]

Yooo thanks for watching, man!!

[@hrockoff]

Semi positive review. LOL. Sonny is the freakin GOAT!!!

[@nunyabiznass8258]

Sonny you're one of the best cooking channels I've come across. Much appreciated🖖

[@jasongaleria5300]

Give 'em the fridge treatment, Sonny!

[@james2156]

Wtf bro he basically just shat on your brisket video and then used your name in the title for views 😂 Then made his own brisket “better than yours” and raves about his own lol.

[@sgrug4]

You should totally make a dedicated video to oven brisket -- I'm sure many of us home cooks would love to attempt it

[@JayGarcia303]

Harry Soo has a few nice over recipes / experiments. No offense to Ants but you should check him out on KZbin.

[@AntsBBQCookout]

this was my first time making an oven brisket haha this is the only way I know how to do it as of now. i am going to try a few more interesting recipes over the next few weeks and then make my own recipe after.. but in the meantime i have the recipe in the pinned comment so you can replicate my results, make sure to read the notes before the recipe though!

[@theecstatic9686]

Uh, he just did...

[@walleye306]

@@AntsBBQCookout anxious to see. Cuz...uhh....my pellet smoker is buried in snow....

[@kevngu7256]

Yes please

[@AntsBBQCookout]

*PLEASE READ* Couldnt believe how good that brisket was, so good in fact i forgot to mention a couple of things. The rosemary salt smelled great but was absolutely worthless for this recipe, after 18 hours of cooking there was no flavor left in the salt. Just use regukar salt or lawrys or brisket rub. I also, i did not cook 250 the whole way like Sonny. I raised the temp to 280 after wrapping so that it could finish without drying out. I wrapped at 170F Here's the run down of the recipe i used: FIRST THING USED A PRIME BRISKET IF YOU CAN! The fat will help with this long and hot cook.. Choice should be fine too. 1.Trim it and Season it Salt and Pepper 2. Cook on a rack over a deep pan to collect the fat drippings (prevent a fire in your oven) at 250F 3. Put the beef trimmings on the bottom rack to melt them (you could skip this, the trimmings will release more water and steam which wreck the bark) 4. Cook until the fat is soft and the internal is at least 170F (the bark wont look super dark on the fat) 5. Wrap it in butcher paper with your melted tallow on the lean side of the brisket (you can skip the tallow if you want) and put in oven at 280F to finish. 6. It's finished when you can feel the brisket loose in your hand when you pick it up. Should be around 202F - 210F internal. 7 Rest at room temp for an hour before putting it in an oven at 170F or a cooler for at least 4 hours. 8. Slice and eat! Hope this helps, and please give this a try! Its so good and any home kitchen can do it! Peace y'all ✌️😁

[@littlebumgorf]

Edit you wrote it down. Legend If you could make a standalone vid of how to cook brisket in an oven, for novices, I would be all over that. Written instructions would work too. I just need it in one place; going back and forth between the original and the revised recipes make me nervous that I’m gonna get something confused. Keep up the good work man.

[@acethekid999]

kzbin.info/www/bejne/l2KUl3ivlKt0m7M Try this one, made it twice and cooked alot of people that it wasn't a true smoked brisket

[@DarkRooster112]

Bruh why does your youtube channel feel like a 1-2 million sub youtube channel when you are only at 19.4k subs. Crazy we need you to get popular!!! Love your content keep it up!

[@cooldud7071]

@@DarkRooster112 Not to rag on him, but he's adopted other people's editing styles. The sound effects, snappy editing, he's basically just like any other popular youtuber editing-wise, he just doesn't have the platform. KZbin is a platform where exponential growth will come to those looking to fulfill their niche. I would bet he'll explode sometime soon.

[@richardh.1600]

How long did the entire cook take?

[@banksta3]

Nice video. Take a look at Harry Soo's competition style oven brisket if you haven't already seen it. Obviously there won't be much to critique, but it looked great.

[@ihadaface]

You need to definitely give us a video on how to prepare smaller briskets for the regular kitchen without smoking. I bet you'd deliver a true S rank course.

[@AntsBBQCookout]

i think for an oven brisket, a bigger brisket is best (15-20lbs before trim). Ovens cook hot and fast so the size will help it survive. but def possible! I'd probably cook it faster (maybe like 275F-300F and then just hold it longer at 150F in an oven or cooler.

[@aaronpetrossian9673]

Looking to try this out today! A couple quick questions: 1) you said ovens go hot and fast not low and slow. How long should I aim for the oven cook to go for? 2) what’s temps should I work with during the cook since this isn’t a smoker? 3) any spritzing/mop? Thanks!

[@bryceg5709]

I have a "resting" oven. It's a chest freezer that I use for home brewing so I have a temp controller that can control a heating element and the fridge component. For brewing it will hold the fridge down like a keggerator or if I'm doing lagering it will hold coolish temps like 40 degrees. But also I have an engine block heater connected to a big block of metal that I can plug in and bring the whole thing to temps as high as 250F and since it turns it on and off I can go as low as about 20F and as high as 250 in the same unit

[@nach000x]

I see your videos starting to blow up, its hapenning real fast (been here before the 1000s). Keep it going bro!

[@louisito7951]

I was looking this video back at christmas :p glad to see you're reviewing an oven brisket the tallow with water didnt render easy for me so glad to know i can just the trimmings in the oven

[@DanielAnchondo]

What do you think about using stuff like smoked salt, chipotle peppers or good smoked paprika, liquid smoke to emulate a smoked brisket for those who don't have a smoker?

[@AntsBBQCookout]

I think its a great idea. Im posting a video late next week where i use smoked salt and liquid smoke in an indoor brisket recipe, so ill share my thoughts in depth then!

[@NicoNicoSmiles]

I always appreciate the SA2 music

[@leechrec]

To lower the oven temp to somewhere around 140 - 150 F, can I just open the oven door slightly?

[@blzt3206]

What’s your monthly brisket bill bro 😅

[@YouCallThataKnife253]

Pretty sure his ad revenue goes exclusively to purchasing brisket

[@jaymjacinto]

"Help brisket bro, my meats stuck!"

[@Thewesmen67]

@@YouCallThataKnife253pretty sure you are just assuming instead of actually knowing. Stop acting like you know what you’re talking about

[@charliekrengel1344]

@@Thewesmen67 Whoa bro chill

[@obscuredictionary3263]

@@Thewesmen67 😂

[@bradleyjordan5365]

What are cooking times without the thermometer? Unwrapped and wrapped times? Thanx.

[@kevinm5898]

Loved the Uncle Roger impression.

[@giovannitapia2113]

Man I love your videos you brought out a love for BBQ that I had before but now have a much deeper respect and appreciation for it.

[@PWNHUB]

I think you can improve your version of the recipe by doing 1 thing. You need the roasting pan further down, as high as you have it under the brisket you're actually creating a pocket of lower air movement. Put that thing on the lower rack and I'd bet you'd get even better results on even cooking.

[@Slayer_BP]

YO 20K SUBS THATS IT??? I fully expected to see ATLEAST 500K at a BARE Minimum. Been watching a few vids and I might just try to make a gosh darn BRISKET BROTHER. Keep it up my man!

[@allisonzuber2011]

Do you have a step by step for this one so I can do it better? Please

[@rasmustagu]

3:06 got a good chuckle out of that Uncle Roger impesonation 😂😂

[@AllMad111]

My man Sonny did not rub the rub. 🕺🎉

[@andrewalba336]

The “react” videos are fun and from a quick scan of your videos, they CLEARLY perform the best. But I am looking forward to when you throw in a recipe or technique video into the mix, every so often. You’re incredibly talented with a great hosting personality and that makes your “react” videos do so well. But you’re incredibly knowledgeable and would love to see you share more of that knowledge amongst the “react” videos you’ve been doing, lately

[@jjhill001]

That channel is awesome, I've actually made several recipes of his and they all slap.

[@olyasorokina3780]

I made Sonny’s brisket. It was to die for, no kidding.

[@Aaron5571]

Really appreciate the content. Good stuff.

[@punkem733]

I smoke my briskets to around 193-196, then tick it ovrnight in a 170 degree oven, it comes out perfect. If you take it to around 203-207 that can dry out a brisket in a 170 oven. Goldee's BBQ has several warmers set up for 140 -170. They stick briskets in the 170 one when it is in the mid 190's. Others that are more done get put in the 140 warmer, I think it's goldee's. There are home ovens that go to 140 or so. If you want an oven that goes 130-150 and not want to buy a $1500-2000+ oven, you can always buy a turket roaster from hamilton beach.

[@Patriotsfan12345]

Would you suggest not using a water pan in a Weber Smokey mountain for the same humidity reasons? Great vid

[@fallingwickets]

would like to know this too!

[@jousteighnsaldivar7212]

Man I really like your videos, I've been watching them all day, you got a new subscriber.

[@banksta3]

Nice. Have you seen Harry Soo's competition style oven brisket? Looks pretty good.

[@wes3764]

Great stuff, I have actually been following this guy for a good year now and he has become one of my favourite youtube cooks. I'll be sure to try this one out now knowing how you feel about it.

[@aaronbailey23]

Would you recommend using convection setting for this or would it dry out the brisket?

[@Billypopfinger]

Whats the music used when you mad the brisket?

[@Anteater23]

What do you think of the pit barrel cooker?

[@anthonyshelley6083]

I'm not a huge brisket...eer? but I will do an oven brisket with salt, pepper, and liquid smoke and just let it go at 200 overnight, about 20 hours. Put a tray underneath to catch the drippings and add them to bbq sauce and reduce or use the drippings as a base for my own sauce. Don't get a bark like that since I just wrap in foil the whole time, but when it's super tender I don't see much issue 🤷🏻‍♂️

[@nbkw6ma]

noob question: how did you get you oven to go lower than your refrigerator?

[@Anteater23]

People use water pans all the time in BBQ. Why is that if it prevents bark? Is it different because it’s a smoker and not an oven?

[@RockyHoward]

I peeped The Longshoreman (Sean & Oro) from SF3: 3rd Strike at around 4:05 and some other video game tunes. Nice way to get background music without beefing with the RIAA.

[@trainguy4798]

Thanks for the refined recipe. Definitely much easier to try an oven recipe at home in a big city. love the work dude.

[@AbulKasam]

How to add smoke to this version? Liquid smoke ? Wood smoker cloche? Pan and wood and coals?

[@jppanda4780]

Really enjoying your content! 7:20 loving the Pokémon battle revolution music choice 👌

[@Dracsbest]

Hey Ant! Would you say a foil boat would be more beneficial than paper in an oven? Might render the fat more and get a darker bark. Speaking of bark… I thought it got dark from smoke?

[@digitalranger4259]

I'm wondering how adding liquid smoke to the tallow would improve the flavor.

[@lc9991x]

Does wrapping with fat ruin the bark?

[@AntsBBQCookout]

it can, that's why i pour it on the lean side not the fat cap :)

[@frankpeter6851]

My question is why no pre sear before oven?

[@saamo1423]

Why would you do that

[@meow-meow-beans]

I would lovee to see you try the oven brisket of chefsteps

[@AntsBBQCookout]

Litterally next 👀

[@meow-meow-beans]

@@AntsBBQCookout I absolutely cannot wait

[@sigmablock]

Honestly at some point a collab between you and Guga would be epic. Cheers to you and your channel!

[@valvenator]

I'm curious if you or anyone else here has ever tried smoking a brisket to 170, than freezing it for a few months and finally finishing in the oven a few months later. Just wondering if that would beat cooking the brisket fully and than freezing it and just reheating later. A smoked brisket or two during the cold snowy months would be such a treat.

[@orang3819]

7:10 pokemon battle revolution music is very nice

[@jacobsparks2175]

6:06 did you just say you turned your oven into a freezer?

[@MWC888]

Looks damn nice. Mind sharing the revised/refined video soon with more details please

[@yuuji8447]

I WAS WAITING FOR YOU TO MAKE THIS. Man you truly never disappoint. You are slowly becoming my favorite BBQ channel if not already on KZbin.

[@shaurya7692]

That uncle roger impression was on point

[@thebadger9302]

New sub here. How did you know I needed this video? I've been contemplating oven brisket today!

[@davidfarmer]

I did the rest overnight on my last brisket, and it was the best yet. I didnt look up the method for recalibrating the oven, but it worked out fine. Also I'm pretty sure he had some amazing brisket cut.

[@MereZen]

Your Uncle Roger impression was hilarious haha

[@almightysanchez4565]

I wonder if doing the first part of the cook with the oven cracked open might help with setting the bark

[@kunjapper]

Smoke Trails BBQ has a pretty intriguing oven brisket recipe. He adds liquid smoke and has some tricks to build a bark and try and replicate a smoked one

[@tlwayman]

You didn’t explain how you did it? Like temp and how long?

[@valvenator]

At 250 to a temp of 170 than wrapped and cooked at 280 to a temp of 205. It's in the first pinned comment.

[@jondan3798]

Wow that looked fantastic

[@sirdukedh]

Yeah, I would love to try this. But I'm gonna wait to see if you tune the process...hehe...

[@popemon7608]

Pokemon Revolution reception desk music? I would have never expected that in a Brisket video

[@yessssir4581]

can you make a video on how you made your oven brisket! thank you

[@theresas.3109]

After 6 hours the roast is wrapped. is it ok to lower the temperature for the next 6 hours?

[@peepeestorm3187]

I hit subscribe when the Knuckles beat kicked on. Lmao

[@Maplecook]

I may do a video in the future that incorporates an oven brisket. If I do -- and that's a big if -- may I have your permission to use a clip of this video inside mine, so my viewers have some context, please? And OF COURSE, I would never just rip you off, so you can rest assured that I would totally credit your channel, and tell my viewers to come here. Cheers, Ant! =)

[@demoneyeslaharl]

Would appreciate a more dedicated video of an oven brisket from you, dude!

[@navyvet05]

First time cooking brisket? Had me fooled, bc it looks great.

[@AntsBBQCookout]

First time using *an oven* to cook a brisket 😅 haha

[@caneskretteburg6340]

Looove that guy

[@TexasNationalist1836]

No refrigerators where harmed in the making of this video

[@chubakka03]

Ant, I know this vid is over a month old but what do you think about starting / developing exterior bark in the oven then -> bagging it and sous vide the rest of the way to finish the interior.

[@saamo1423]

Terrible idea

[@chubakka03]

@@saamo1423 How is it different, in concept, than this. kzbin.info/www/bejne/d6DLh5qlq7B8aqM

[@KristofferYiFredriksson]

Have you reviewed America's Test kitchen kettle grill brisket?

[@damienmansfield3308]

This is quickly becoming my favorite barbecue channel. You avoid a lot of the dogmatism that plagues other channels.

[@fraserlaidlaw7358]

Ant’s oven is actually just a freezer. -35°F, impressive.

[@TheRambler]

Yeah, I'm completely confused about this. -35F is equal to -37C, it just doesn't make sense.

[@AntsBBQCookout]

Its set to -35. So when i set it to 170F its really at 135F. Hope that helps!

[@GOOFFYMUNK]

Watching these at 6 in the morning is wild my stomach is hungry 😞

[@volkswagenginetta]

wasnt expecting that pokemon battle revolution music during brisket b-roll

[@colinoconnor2917]

I THOUGHT THAT WAS BATTLE REVOLUTION MUSIC!!! I have even more respect for you.

[@carsgunsandguitars]

I'm going to try this

[@matthewchow4991]

You should review Franklin's brisket videos

[@nou-jn6uz]

dayum, that dude can cook

[@quentin6669]

We’re all still waiting for your in depth oven brisket recipe video 😁

[@Dr.Octogon]

Thermador ovens will hold at 150 exactly. I am sure wolf and others will as well. Those are higher end but if you have one your golden.

[@l4so102]

you should check out adam ragusea's oven rib video, i'm curious what you'd think of it

[@mclovin6537]

Why does that music at the end make me hungry

[@zeta9981]

THAT POKEMON BATTLE REVOLUTION MUSIC THO

[@corban123100]

Have you found any recipes for a gas grill that you thought were worth the effort?

[@albimazzone2347]

We need an oven brisket video

[@thereccher8746]

The secret being a good cook -- learn how to abuse your fridge.

[@luiswen4503]

You should review La capital, Óscar a friend of Guga

[@Taffthat]

Thanks for not posting your recipe. Super helpful.

[@AntsBBQCookout]

E

[@georginalenoel2081]

I was having trouble reading the thumbnail for a bit tbh then i realized "that dude can cook" is his yt channel name💀💀💀

[@thealandude9146]

That dude can cook

[@james__anna_burns4885]

that dude can brisket

[@jonvill2898]

Love the Pokémon game song❤

[@coolguy2162000]

Something I have never seen or tasted add wood chips to the water!!! That he cooked in the oven!

[@riorio5713]

Sunny is the man, that is all.

[@raw1039]

Commenting for the algo. Liked and subbed. I'll get around to cooking brisket one day.

[@cglan]

I'm personally looking forward to understanding how you made your oven go to -35°F......

[@nickolaslannes1915]

Sonny is very professional... I think he is going into no conventional but trying to stay loyal to the original recipe...

[@saamo1423]

That makes no sense

[@Vision6800]

For reasons I don't understand, an oven set at 170f will hold meat around 150f, even a little lower. Before reprogramming your oven confirm this for yourself so you don't risk food poisoning. At least test with a probe.

[@DJackson747]

Just needed to punch a fridge to cap this video