Oven Texas Style Brisket Recipe
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Date: 2020-05-15
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Comments and reviews: 9
Balloons
Ok I'm baffled folks I took a 4 1/2 brisket & did everything according to directions. I even used a meat thermometer so I wouldn't over cook it. After 3 hours it was already at 175 degrees. Took it out of oven & wrapped it in tin foil again & let set for 2 hours. Then when I cut it & taste tested it, the meat was tough & chewy. I don't know went wrong as I was assuming cooking it low at 250 degrees that the meat would come out super tender falling apart like others said theirs was, but it wasn't. I'm very disappointed & wondering what could have gone wrong, as I've cooked plenty of stuff in a slow cooker & have the meat fall apart when it's done & I assumed that shd have been the case with the brisket, but it didn't happen. Color me confused.
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Ok I'm baffled folks I took a 4 1/2 brisket & did everything according to directions. I even used a meat thermometer so I wouldn't over cook it. After 3 hours it was already at 175 degrees. Took it out of oven & wrapped it in tin foil again & let set for 2 hours. Then when I cut it & taste tested it, the meat was tough & chewy. I don't know went wrong as I was assuming cooking it low at 250 degrees that the meat would come out super tender falling apart like others said theirs was, but it wasn't. I'm very disappointed & wondering what could have gone wrong, as I've cooked plenty of stuff in a slow cooker & have the meat fall apart when it's done & I assumed that shd have been the case with the brisket, but it didn't happen. Color me confused.
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Sexy
This Texan approves; one of the benefits my Italian husband reaps is my texas chili and BBQ, and all the fixins that go along with it. Oh, and the TexMex. Some of the BEST BBQ brisket I ever made was one of those giant SAMs club brisket cuts with rub (and onions cut in half in the bottom of a large aluminum turkey pan) wrapped with foil. I put it on a charcoal pit - the kind with a lid. I started it one afternoon, and literally forgot about it until about 5AM, when I boinked awake and thought ooooh shiiiit. ran out to grab it (it was still very hot, stuck it on the stove top and went back to bed. Got up at 7 but figured the thing was ruined. Instead we ate the whole damn thing in 2 days
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This Texan approves; one of the benefits my Italian husband reaps is my texas chili and BBQ, and all the fixins that go along with it. Oh, and the TexMex. Some of the BEST BBQ brisket I ever made was one of those giant SAMs club brisket cuts with rub (and onions cut in half in the bottom of a large aluminum turkey pan) wrapped with foil. I put it on a charcoal pit - the kind with a lid. I started it one afternoon, and literally forgot about it until about 5AM, when I boinked awake and thought ooooh shiiiit. ran out to grab it (it was still very hot, stuck it on the stove top and went back to bed. Got up at 7 but figured the thing was ruined. Instead we ate the whole damn thing in 2 days
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Youtube
7 hours lady. You don't need to cook for 7 hours though there other videos saying the samething and that is 7 hours. Thats the most idiotic thing i've heard. You just put it at 350 degrees for an hour to 2 hours and it comes out the same. You are not going to get different results by cooking at different temperatures for different amount of time in the oven. Its an oven where everything cooks the either slowly or fast evenly because its an oven a device that traps heat inside. Its like saying cook your chicken wings at 200 for 7 hours because they will come out softer. This would only apply if you were sauting your beef/steak. A brisket isn't as big as a turkey.
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7 hours lady. You don't need to cook for 7 hours though there other videos saying the samething and that is 7 hours. Thats the most idiotic thing i've heard. You just put it at 350 degrees for an hour to 2 hours and it comes out the same. You are not going to get different results by cooking at different temperatures for different amount of time in the oven. Its an oven where everything cooks the either slowly or fast evenly because its an oven a device that traps heat inside. Its like saying cook your chicken wings at 200 for 7 hours because they will come out softer. This would only apply if you were sauting your beef/steak. A brisket isn't as big as a turkey.
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CORINNA
Hello Angie how are you doing on this fine day? I just wanted to wish you a very Happy Mother's Day. and I know this video is a little over a year old or so. But I just wanted you to know that I made this rub and I just got thru taste testing it and it is out of this world. I was trying to figure out a way to taste it and my cousin suggested that I try it on a chicharon. girl let me tell you. toss some of that rub over some plain pork skins and oh my you have a snack that you will want to keep eating. anyways thanks for the great recipes keep up the great work
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Hello Angie how are you doing on this fine day? I just wanted to wish you a very Happy Mother's Day. and I know this video is a little over a year old or so. But I just wanted you to know that I made this rub and I just got thru taste testing it and it is out of this world. I was trying to figure out a way to taste it and my cousin suggested that I try it on a chicharon. girl let me tell you. toss some of that rub over some plain pork skins and oh my you have a snack that you will want to keep eating. anyways thanks for the great recipes keep up the great work
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SK
I cooked my first whole brisket using your recipe. It was a great success. I especially liked the sauce with the pan onions. I ve tried cooking flats using a sous vide precision cooker in the past and was disappointed. A quick two hour smoke right out of the refrigerator before proceeding with the browning step was the only modification I made. My 8. 5 lb. brisket was super tender with just 6 hours in the oven. Thank you for this recipe!
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I cooked my first whole brisket using your recipe. It was a great success. I especially liked the sauce with the pan onions. I ve tried cooking flats using a sous vide precision cooker in the past and was disappointed. A quick two hour smoke right out of the refrigerator before proceeding with the browning step was the only modification I made. My 8. 5 lb. brisket was super tender with just 6 hours in the oven. Thank you for this recipe!
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James
I normally use just salt and pepper. Learned that from Aaron Franklin. Turns out great. I used to put a lot on but now I go a bit light. The smoke does a lot so a little of salt and pepper is better. today i'm trying something different though. salt and pepper half and half. Garlic powder, powdered ancho chili, oregano, rosemary, cummin and well that's it. The spices other than salt and pepper I use very little. Less is more.
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I normally use just salt and pepper. Learned that from Aaron Franklin. Turns out great. I used to put a lot on but now I go a bit light. The smoke does a lot so a little of salt and pepper is better. today i'm trying something different though. salt and pepper half and half. Garlic powder, powdered ancho chili, oregano, rosemary, cummin and well that's it. The spices other than salt and pepper I use very little. Less is more.
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TheConvivium
Hey Mama, this is comfort food on steroids! !! Going to try and cook this for my girlfriend here in Melbourne Australia. More than likely will listen to a bit of Guy Clark while we eat it ( A great songwriter originally from Texas) and drink some ice cold beer
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Hey Mama, this is comfort food on steroids! !! Going to try and cook this for my girlfriend here in Melbourne Australia. More than likely will listen to a bit of Guy Clark while we eat it ( A great songwriter originally from Texas) and drink some ice cold beer
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Jacquelyn
It looks great Angelica, and I applaud you for saying worcestershire sauce like a grown up even if I can't spell it like a grown up. I hate it when people mangle up words like scabetty for spagetti. Excellent Brisket dinner. I'm hungry now and I just had dinner.
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It looks great Angelica, and I applaud you for saying worcestershire sauce like a grown up even if I can't spell it like a grown up. I hate it when people mangle up words like scabetty for spagetti. Excellent Brisket dinner. I'm hungry now and I just had dinner.
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izzthatright00
Third time i make this and it is delicious. Thank you, great video. I dont have all the ingredients but i make it work with what i have. Still comes out very good. Even the bbq sauce. I spike it with a little jack daniels, and also add 2 TBL of heinz 57.
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Third time i make this and it is delicious. Thank you, great video. I dont have all the ingredients but i make it work with what i have. Still comes out very good. Even the bbq sauce. I spike it with a little jack daniels, and also add 2 TBL of heinz 57.
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