There is no denying that a properly smoked brisket is one of the best pieces of meat you can eat in this crazy world but if you don't have a smoker (and a lot of people don't) Then this oven brisket is the next best thing, my friends!! HAPPY COOKING!!!

My grandmother did brisket this way 50 years ago when brisket wasn't popular. We were poor. She used foil and added BBQ sauce. It wasn't Goldee's Texas brisket by any means but it was pretty dam good.Great cook. Everyone should try this!

I give this a 5-star review. I don't have a smoker and I got a hold of a brisket. I followed the recipe (total cook time was 19hrs, my brisket was small) and I honestly thought it was gonna be tough as leather but in fact, it was so moist and tender, even my husband was surprised. Thank you for this recipe and the instructions!

Made this for a Memorial Day party yesterday and OH MY. SO GOOD! It was a total hit. I had a 9.6lb brisket (flat cut). Started it in the oven at 250 with a leave-in thermometer (it’s an absolute must for this cooking style) and brought it up to temp of 160. It took about 6.5 hours. From there, wrapped it and put back in the oven to cook for about another 10 hours. At that point, took it out, checked to make sure it was done, with a 203 internal temp, by picking it up (was a bit soft with some bend), then let it sit on the counter for about 45 min where the temp dropped to about 170. From there, I then popped it back into the 175-degree oven to start the resting process for 12 hours. It came out freaking beautiful!!! It literally had a soft “bark” on the exterior and was so tender and juicy. Just incredible. One thing I did change though, was I used a Texas-inspired dry rub on the outside.That was: 4 tbs dark brown sugar, 4 tbs smoked paprika, 2 tbs kosher salt, 1 tbs fresh cracked pepper, 2 tsp onion powder, 2 tsp garlic powder, 1 tsp coriander, 1 tsp cumin, 1 tsp cayenne pepper. The flavor was SO good. Savory, salty, smokey, a tiny hint of sweetness, and a true Texas-like spice. And I live in Austin and have had some true Texas brisket, so that’s saying a lot! If you’re gonna make this, I suggest starting it VERY early in the first day so you’re not waiting up on it in the middle of the night. Cheers!

I just love the fact that he admitted his mistake with the trimming and kept on with the video. It's refreshing and wholesome and shows us that it's okay to mess up especially when doing some home cooking.

I’m so grateful this channel exists. It’s just all around awesome. Funny, informative and top tier entertainment. I’ve become such an outstanding cook because of you man. Thanks for being so rad.

Sunny is so blessed with so many people admiring and loving what he does. You deserve it, you seem to be a very nice guy and a great chef

Sonny I love you man. I’m a Texan and I used to own a bbq catering business. I love that you did this for people who may not have a smoker. I’d know I would love to hang out with you, drink a beverage and cook some meat outside. I hope in the future you will do more outside cooking. I know it’s not necessarily your niche but some of the things you do in the kitchen would be awesome on a grill/smoker. Have a great day.

I have been forced on a couple of occasions to oven cook brisket in a very similar fashion. Before Rosemary salt was a thing, but did have hickory smoked salt and lots of cracked black and some W sauce. Was delicious, like way better than pot roast, but still held onto its brisket characteristics.

I made this brisket (a 15 pounder) as you taught for my Super Bowl party yesterday and to say the least it was AWESOME!! Two variances. One I did not trim it at all. The fat content was too good to pass up and kept the brisket so very juicy it was, and todays leftovers still are amazing. Two, I used foil instead of butcher paper because that is what I had. From the prep time to the cooking time at the first temp to the second temp to the two hours of sitting time to get back to 150 it took 15 hours. Totally worth every minute. Thank you for the lesson it was so much fun and my family and friends loved it!!

I've always had a fresh batch of Rosemary Salt in my fridge for a few months now. I use it all the time. Everyone should try this!

Texan here. Nice to see the love for our state bird :-) Love the tip on rendering the fat for tallow. Kicking myself for not doing this sooner! Great video, Sonny

It looks amazing. I’ve done pork butt overnight in a low oven for pulled pork (really good), and I did an enormous turkey overnight last Thanksgiving the same way (it got raves for tenderness and flavor, and freed up the oven next day for other dishes) but I’ve always wanted to try a brisket this way, and your video has me salivating now. ❤

My Mother used to cook brisket similarly when I was a little shaver- she'd use liquid smoke as well, which gave it that smokey flavour! A++

JUST FOUND OUT I WAS NOT SUBSCRIBED!!! BEEN FOLLOWING YOU OVER A YEAR ON TIK TOK AND NOW SHORTS AND NOW NOW IM SUBSCRIBED!!!! MAN, THAT DUDE CAN COOK.

People will always love the high energy. Don't discredit the love! Definitely doing this recipe.

Made this over the last couple days. It was a success, mostly. My bark was excellent, but it was all burnt ends. I used the rosemary salt and fresh coarse black pepper, some smoked paprika and some coffee grounds over liquid smoke for my rub. I used the really burnt tip with bbq sauce over loaded baked potatoes. Will make again, but lower & slower next time.

Aim for the edges when seasoning, what a simple yet incredibly useful piece of advice!

I tried this recipe exactly as you said and I cant believe it turned out so good, and now i am mad but so happy.

At first I was gonna make fun of this video for the sad trimming and not knowing the names of the points of the brisket. I run offset smokers for hours to do this. However after I watched this I can appreciate the honesty of this video and showing people how to do it in an over that don’t have a smoker. So I applaud you sir for showing people other ways to do things. Keep doing what your doing man.

This Dude knows what he's doing...... I tried this last year to use for the meat in my enchiladas and it was THE BEST!!!! At first I thought it was a joke to cook it for 24 hours, but it is no laughing matter.....Tender, Juicy, Mouth Watering, Best Best Best, I'm doing it again this year. Thank you Dude who really can cook.

Sonny everything you do is gold. Great video. I was gonna pick up a smoker but I’ll try this first.

I got a smoker recently and I can tell we've been watching the same videos for research. This is great work!

Your videos are so helpful and I love to watch them and learn something new along the way! I’m still learning how to cook so your videos help me a lot! Keep up the good work Sonny!

Texas here: That's probably the best that can be done without live fire cooking of some sort. If you would have used liquid smoke then we'd have to come after you but we know by now you're an awesome cook. If you're going to be doing this more often I'd really recommend buying a much more flexible blade of some sort to trim with. It's needs to be very thin and flexible but longer than what it usually used to bone and fillet fish.

Outside of this cooked brisket being in an oven, it was extremely juicy and very flavorful. Thanks for the video!!!

This was absolutely incredible!

Man, I love your channel you make everything so much simpler versus adding 10,000 ingredients. I did your tuna which came out awesome

Cooked it for the first time using this method in the oven, the result tastes better than most smoke/bbq joints I've been at. Instant family favorite! Thank you for sharing this great technique with us!

i like you honesty, you dont know the parts of the brisket just like 99% the people that watch this, Im subbing to you

Made this for thanksgiving and it was incredible. Thanks!

I member when brisket was the best and cheapest cut of meat. Dang I'm getting old🤣. Great Job Sonny! Thank you

That looked amazing my dude! I'm gonna use it for my friends birthday. Thanks

Great tip on freezing the tallow! Gotta tell ya when I watch other cooking videos and they zest the lemon in small bursts, l want to yell at the screen they’re doing it wrong...then I hit my frig.

Way to go Sonny 👍🏽my favorite cut

I for one do not have a smoker and I have wanted to Prepare brisket for sometime now. I cannot thank you enough for this method/recipe.

Wow need to try cooking this as had it for the first time at a wedding reception and it was banging mmmm🤗

Gotta use some of that tallow for fries for sure! Awesome video! My doctor uses that same probe technique.

Ribs come out really good with the in-the-oven-slow-as-hell method, too.

This looks great. I had no idea the cooking time involved, but I can plan ahead for that. And I do look forward to him doing battle with the fridge.

That looks fantastic Chef.

I love cooking in the oven, I do a lot of rib’s and pork butts, I’m going to do the brisket next, I have done a half one b4 but I’m going to do a whole thing, I really enjoy your videos and I have learned a lot of cooking techniques to put towards my cooking skills

Whoa, that looks wonderful!

Love your content. Another smashing hit. While I can respect the skill of this recipe, nothing beats the added smoke flavor a smoker provides.

I had the fatty end of a brisket I got on sale sitting in my refrigerator uncooked because I wasn’t sure what to do with it… Thank you so so much. It’s in the oven at a low temperature right now!

excellent trim video excellent hold technique demonstrated I think the beef fat on the paper is spot on

Ive been waiting for this video becuse at my apartment were not allowed smokers on patio guess cus the smoke but ive been anxious to see how I could do it in oven..thank u so much imma try this

Dude I swear I was just looking for a video just like this .. you must be magic.

Hands down one of THE BEST cooking shows of ALL TIME, my friend !!!!!🤍🤍🤍

Outstanding mate. Thanks for this. I’ve tried it in a smoker and buggered it every time. I’d given up on brisket

Sonny you are a legend. Can't wait to try this, gonna show off at the family summer BBQ and bring this beauty. Keep being a psycho dude, we love it!

That looks delicious! Definitely will be trying this recipe. Thank you and keep up the great work!

Finally he posts!! Just stopped in to say the Jerky was bomb my guy. Really like Sergeant Gilbert's and the Chili Adobe 😋

Always a pleasure! And beautiful pup😻😻😻

EPIC video! Love the '00s nu-metal band: Stiff Brisket

Job well done Dudie! ❤️

100/100. Absolutely Epic Recipe and guaranteed success for even the most novice brisket cook including dramatic off shoots with thermometer placement, power outages and what not - yes that was my story this long weekend. Since I'm not able to upload videos neither attach photos I'll do my best to detail my story that I recorded. I had the most amazing culinary adventure trying to follow this rabbit hole all the way. Let's begin. Thursday evening >> 11 lbs (5 kg) Brisket purchased from Quality Meats, Lonsdale Ave, North Vancouver, BC, Canada - for a whopping $130. Original piece was a 15 lbs delivered full brisket, but I wanted smaller close to 10 lbs - so had the butcher cut down a bit from the 'flat' portion, so basically I got the full 'point' portion that I preferred and some extra. At home, unpackaged brisket, pat dry, trimmed some fat off along with that soft meat patch that Sonny also finds (@ 1:36 mins), set them aside in pot to render for later, then prepared dry rub* in a separate bowl. I'd say trimmings amounted to ~1 lb. With a drizzle of olive oil on brisket, applied dry rub all over. Thursday evening @ 7:30 pm >> Brisket goes into refrigerator, fat side up, uncovered, positioned on a disposable alum rectangular tray, set over a more rigid shallow cookie baking alum tray. Friday morning >> Brisket taken out of fridge, a full bottle of liquid smoke (173ml) lathered all over it's surface, then set out on counter to thaw. And here on I'll summarize with process & timings only. Process & Temperature follows exactly as per Sonny's instructions unless otherwise noted. Fri 09:30 >> Thaw = 2.5 hrs Fri 12:00 >> Bake Phase 1 = 6 hrs 18 mins (basically the total time it took to reach 160 F. Took out first when initial thermometer placement read 160 but upon a secondary placement falling short of the mark, we put it back in again) Fri ~12:30 >> set fat pot with cold water to render, strained to filter out fat and repeated process a few times. Fri 18:18 >> Intermission 1 = 2 hrs (while brisket resting, got the butcher paper ready, proceeded with the wrappings, inserted thermometer, then ready for back to oven) Fri 20:18 >> Bake Phase 2 = 13 hrs ?!? (first 5 hrs 50 mins uneventful, middle of night happen to check in I find temperature already at 190 F, then right that moment, power goes out ; took executive decision taken to NOT touch anything and keep oven door closed ; 3 hrs 32 mins later power is back, thermometer reading now hovering somewhere around 160 F. Simply put oven back on at 250 F and that took another 3 hrs 42 mins to hit 190 F again. Also it was in this phase 2 that I realized my dollar store meat thermometer only went upto 190 F max) Sat 09:00 >> Intermission 2 =38 mins (the brisket, now at 190 F or possibly higher, already feels dangerously tender. Unable to do a proper bend test - feels like meat will off of if tried to lift from middle. Thermometer pokings very smooth. Temperature most locations 190 F but 188 F in the middle, deemed ignorable. Took off the trays, turned upside down, i.e. now fat side down, had to wrap another layer butcher paper since old ones showing some tears. Size shrunk enough now to fit my toaster oven so re-positioned to that, set oven to 160 F and in goes brisket). Sat 09:38 >> Oven Rest Phase = 6 hrs 24 mins (last few hours switched oven to 150 F since toaster oven settings allowed to go that low, once temp down to around 155 F mark, took it out to rest outside). Sat 16:02 >> Outside Rest Phase = 37 mins (just kept on counter but wrapped). Sat 16:40 >> Cooked Brisket uncovered and sliced to reveal pure heaven. Total time = 29 hrs 06 mins. So at this point, we started with dinner knife only on right hand and plastic glove on left, no forks - coz brisket felt way too tender to use a proper knife. Halfway through, reverted to pulling apart just using fingers - easier & faster. There's way too many youtube videos out there calling 'Fork-Tender' but then shows firm carving & slicing going on in the end. Today I learnt perhaps the term 'fork-tender' should mean one where you simply can't use a fork coz it's so damn fall apart - period ! Bark was amazing, rich dark but not hard or crunchy. Meat was chewable yet slides down your throat easy. Fat was drool worthy. Words don't do justice - you have to try it ! And yes I saw Ant's BBQ Cookout review on this video but did not incorporate the improvisations suggested yet turned out amazing - not sure how they will turn out if you do. Things to improve for next time >> will try without using foil boat and maybe just rest outside instead of long in the oven to see if that makes any difference. Economics Metric : From that 5 Kg brisket, we estimated around 2.3 Kg meat was harvested a the end. You can do the math but I think 'point' cut being fattier does lower the financial score a bit but of course the extra flavors from fat will always compensate if you love & respect your meal enough. Dry rub* = Basically followed @taylorchambers5464 's prescription but without the sugar and all quantities eyeballed instead of accurate (don't think makes huge difference for big cuts of meat to be precise with the measures, just be careful with salt). Also threw in some dried oregano & rosemary.

Mine came out perfect. Thanks for this video sir.

I did this. It was awesome. Thank you.

looks tender and delicious. nice job

I made this. Fantastic!

This is my favorite way to cook brisket!

It's in the vault! A true keeper.

You're not just a chef, you are an artist.

Youre crazy! Love you!♥️ Thanx for the posts...

Hell yeah... I have to try your fresh ingredient salt. Awesome looking brisket.

I made this, and will do it again. It was EXCELLENT...

I'm sure this tastes excellent, but I would have to do dried smoked paprika powder or some other manner of powdered smoked peppers. I love doing ribs like that, at a very low temp all day. You get the smokiness and the tenderness. God bless and Merry Christmas!

Love the full on Spartan attack of the fridge! "Do not ask how many refrigerators there are! Ask WHERE they are"

Dude u literally followed exactly to the tee EXACTLY what pitmasters do except for smoking it!! But that's what all the great pitmasters do!! U clearly do ur research..... Bravo sir!!

Thank you so much man for this! You're AWESOME

this looks amazing! I really wanna try this but I'm always at work and then just wanna sleep on the weekends! ERGH! LOOKS AMAZING!! ahhh screw it maybe I'll try it tonight

It looks delicious. I’m hungry just by watching this video.

Holy shit did anyone else see the battle scars his fridge has endured from past videos? LMAO. Great video btw, will definitely try this!

You said "stiff brisket" ... lol. Great video buddy. Thank you. Happy cooking, UB

I do this minus the rosemary salt will start that soon. It improves your texture if you allow the brisket to sit in the refrigerator uncovered for 12 to 24 hours.

Will be doing this on the cold winter days when I need an excuse to heat up the house

Your right Sonny, that was crazy! And looked crazy good. I've smoked dozens of briskets in my life, as I've almost always had a smoker. Kind of a necessity for me. However next brisket will be smoked for 3 hours, then finished in the oven per your technique. Defeat the stall! Kinda been searching through your videos to find out what kind of yellow mustard you use as I want to order some. I think you said it was from the UK, or Europe. Thought you might use it as a binder on the brisket. Some do, some don't. I do occasionally. Anyhow, I'll keep looking if you don't have the time to respond. Love your sense of humor. Very dry, just like us Bubens humor. Buenos tardes! Adios amigo!

Ohh my god! 🤩 I’m doing this!

Wow i was gonna make brisket this weekend

I can't wait to try this.....

What temperature was the meat internally during the 170 F, after you reached 203 F and how many Lbs was the brisket after trimming?

I followed this recipe for Christmas and it turned out amazing!!! Only issue was I couldn’t find butcher paper, so I had to use parchment paper. For some reason, it kept the brisket too moist and when i finally took it off, it seemed like the bark was washed-off. Didn’t hurt the flavor however as it was incredibly delicious.

Thank you for the video! What did this brisket weigh? I am trying to estimate cook times if I cook a 4lb brisket this way. I may have to reduce to 225f too?

Thank you for this peice of heaven

Lol I love the end of the videos 😂 he is gonna need a new fridge soon

Holy shit, I'm definately gonna try this, The meat looks so Good! Didn't know it's possible to Cook brisket without smoker

what do you put in the drip pan to make it easy to clean? how do you clean the grate? they seem to take a million years of scrubbing

I made a pastrami the same way. Absolutely works 100% also, you can cheat and add liquid smoke for that flavor

Looks really great. I want to bake it tomorrow, and the special meal is day after tomorrow. How is it recommended to heat? Should I slice before heating? Thanks!!!

I will try this winter when we are out of 105 degree temps in texas

Finally someone understand home cooks

How long after the brisket comes out of the oven for the final time, does it take to rest? I want to serve it with your brussel sprouts, but I don't have a double oven.

Thank you for this recipe. This really give me the confidence to try making brisket without smoker. Now i just gotta find a way to stop that cheap toaster oven auto timer

I grew up in Texas, and my mom often made awesome brisket in the oven. One of my regrets is not copying her recipe before she died. I *do* remember that she always used liquid smoke -- IIRC it was not used on the brisket but in the pan with water. It might be worth an experiment!

Remember when probing something go past the point you need to be and then pull back. Classic!

Gonna do this when fall hits.

This is awesome, I was literally so discouraged this morning that I didn’t have the money to smoke one

I have an offset smoker but I sure don't want to look after a fire for 16+ hours. After trimming & seasoning with a liberal dosing of 50/50 S&P,, I cold-smoke a brisket for maybe 3 hours using foil packets with hickory or oak pellets over a small bed of coals. Then pretty much followed this recipe. Delicious and you get a real smoke-ring and great bark. If you have one of those vacuum things,,, the leftover point lasts forever in the freezer,, just don't slice it before your freeze it.

Sonny just stays winning. Remember us when you fully explode! (: