BEST OVEN BRISKET you will ever eat | BBQ Champion Harry Soo SlapYoDaddyBBQ.com

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, and water + bouillon is a cost-effective substitute.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine reduces alcohol intake, while grape juice provides sweetness.

Introduce the video topic about cooking brisket in the oven for those without a smoker or grill.

Measure out 0.1 ounces of pink curing salt for a 12-pound brisket, explaining the ratio of pink salt to meat.

Inject the brisket with a mixture of beef broth and liquid smoke using a syringe.

Prepare a spray bottle with liquid smoke to apply on the surface of the brisket.

Mix the rub using three parts coffee powder, two parts cocoa powder, and one part brown sugar.

Remove the brisket from packaging, ensuring to discard any liquid and not wash the meat.

Trim excess fat and silver skin from the brisket using a 60-inch boning knife, explaining the importance of not washing the meat.

Carefully remove any scalding or undesirable parts from the brisket during trimming.

Discuss the importance of achieving a crust through the Maillard reaction at around 275 degrees Fahrenheit.

Trim any ligaments or sinews from the brisket, feeling the meat to determine where to cut.

Explain the structure of the brisket, identifying the point and flat muscles, and how to slice them after cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens