That’s SSSOOO LEGIT!!! Definitely you got a new subscriber!! Thanks for sharing!! I’m going to make this!

Delicious!!!! Thank you for your recipe!!!! ❤❤❤❤

Looks delicious 🤤 Thanks for sharing your recipe. 👍

Mmmm, looks delicious!!! Thanks for sharing!!! ☮️🖖🏽

Looks Great I’m goona try it at home se mira bueno!!!❤️saludos desde Dallas Texas

Looks great. I will try this some day. Thanks.

Thanks for the recipe Chef Alex!!! Your rock Good Sir.

Looks amazing. Thanks for the class in brisket.

I'm trying your recipe right now 👌👌😋😋 Gracias

This guy really knows what he is doing in the kitchen. Very impressed, and I’m not that easily impressed.

Very cool. Thanks for sharing your tips.

Good stuff bro. Honestly felt like I was in a kitchen back in the day. Keep it up brother.

Looks delicious 😋 Can't wait to try this recipe. New Subbie 🤗 & thanks for sharing.

That looks amazing!

Looks great! Thank you.

Quvole chef alex, for the past 2 years ive been coming by this video of yours for pointers 😏 and there is always something new i take from it! GRACIAS ✌🏼

Went out , bought a brisket , it's now in the oven 🙏

Currently working on mine marinating. Gracias compa!

That’s awesome man. I was going to make one of the Weber tomorrow but there’s thunderstorms and severe weather here in San Antonio so now I gotta make it in the oven lol. Good video man! Saludos!

Looks great!

Damn son!! Ok this guy works as a chef somewhere guaranteed! Going to try this out.

Looks Delicious!!!

Great video!

I used to smoke briskets for years until my smoker burned down recently. Time to try your oven recipe. I did not marinade overnight, added 18lbs straight out the pack (we like the fat) on top of 2 cut onions and 10 garlic knots. 350F for 4 hours until internal temp was 195, then 15 minutes roast, finishing 1 hours at 200F (i like to pull apart my brisket, if you like to slice, aim for a final temp of under 195F). My wife said this was better than the local BBQ place and the famous Texas BBQ we visited last week. Turned out better than on our smoker. Thank you! Subscribed

Looks good !!!!

Looks amazing. God bless.

I have a brisket in my fridge. Going to try this recipe. I just found your channel looking for brisket recipes and I noticed that you an English and Spanish version for each recipe? That's pretty cool. Sounds like work...lol

Looks delicious 🤤

That’s so genius indeed 👏🏼👍🏼

Great video

Much respect, obvious skill.

Excellent

Thank you so much for your video I did exactly what you said and it came out delicious......Keep making videos....

Great job dude👏🏾

For a oven roast that is looking really legit.

Muy chingon!!

Delicious recipe! I watched many videos but yours is by far the one that called my attention. Making brisket this weekend FOR SURE! . Just 1 question, what is the point of the plastic film? Thanks again.

Ok but can you tell us where you get your knives please!! Been looking for some good ones like that and haven’t been able to find any

Looks good. I’m going to try this next weekend. Do you have the link to the seasoning?

super bueno

Nice knife work

I wish I could show a picture of how beautiful it turned out! Yummy

Subscribed

I used this to make this years Christmas brisket… whoot whoot 🎉

Like it shit I'm saving this. Lol I'm trying this today. Got my Brisket soaking in salt water as we speak.

Hi bro just wanted to ask when u check to see if it is cooked if the knife doesn't go thru do u out it back in for a little while longer covered back up or with no foil.

Looks great. To clarify couple things. Cut type? Looked like a mostly flat cut with a very small point? Cooking: 1Hr middle rack @ 400 covered, 1hr lower rack @ 400 covered, 30 min top rack covered @ 400 and then 30 Min open top rack @455? Final temp you were shooting for of the meat end of hour 2 if you recall? Thx!

This is my first time cooking a brisket. Do I need to separate the point and the flat if I'm getting it whole? I'm not sure the whole brisket would fit in my oven so can I cut it in 4 parts or would that mess it up? I'm getting the 5kg brisket from Costco.

Brilliant result

I bought a brisket for 1st time in my life. Gonna try to smoke it on grill but if I can't maintain the temp of fire/smoke its good to know I can put it in oven. Great recipe, I may just do oven this way next time.

I'm good, you can get a great bark from cooking it in the oven and finish it off with indirect heat from the grill

Not shore about a true bark but have been doing it the same way fore years as you do i get avery good result all the best

Nice!

wow my brother the sauce

I’m surprised at the high temperature. But it is juicy and tender. Good job.

Thanks for sharing! Looks great. Was that totally cooking with the fat side up?

How would you feel about instead of wine or beer, do a reposado tequila or a mezcal? Could I still use that to make a demi after it is done cooking?

Fabulous

Delicioso, buena técnica, Pero por favor traducido en español. Un abrazo desde Tuxpan Veracruz México

Your cutting all the good parts

is it possible to have the same outcome on a convection oven? I.e Turbo Broiler?

Is commercial plastic wrap different than saran wrap? Is saran wrap safe in the oven?

Do you ladle all the grease/fat off the top of that broth it cooked in before you bring it to boil? For the sauce...

Do you have the recipe for us? The cooking times and temperatures were all over the place and a bit confusing. I have my brisket marinated and ready to go for today and really wanted to try your method. Thanks!

And what was the liquid in your pan with the veggies before you put the wine in to marinade?

Alex fabuloso tu brisquet, podrás realizar un video en español por favor la comunidad que no hablamos inglés te lo agradeceríamos mucho, un abrazo desde México

Cool video I see you are a Bears fan 🐻🏈 that's even better 😉

YUM!!! How about instead of me making my own I just come buy one from you LOL

So it's 400 degrees for 3 hours total? Rotating it to the bottom of the oven, to the top of the oven every hour?

Trying it as we speak!

What are the 20 spices mixed that you used to season it please ?

What are the seasonings u used on the brisket

Overcoocked!!

400 or 350? When you first put it in?

Greta looking brisket. What was it medium?

Pro tip from sp. One who Ca. Just cook nicely. Slow roasted is awesome saves time. Guarantee you tender. Works on anything really.

How long did you marinate for?

Can I have the link for your seasoning video please, also what can I use I stead of wines/non alcoholic drinks? Thanks

What is the liquid in the pan before you place the brisket in it?

HOw long should i bake a 2 pound brisket on 375?

I noticed that you have an electric oven I have a gas oven is there a difference between the temperatures??

This brisket has Latino heat

💓

So 3 hours total? 2 1/2 hours at 385f then 1/2 hr at 455 on sheet tray then broil til char, right?

Where can I get the link for the seasoning?

Great video brother . You make it look easy. now that I am stuck at home with this covid 19 I thing I am gonna try it out. Thanks

He looks like a bears fan. #ChiCity

Looks great but steps are missing..seasoning? cook temp?

This is so confusing. Do we start at 350 on a low rack for three hours and then raise the temp to 400 for the last hour and move to top rack and for last 15 (or 25?) minutes we broil? Or we don't broil? Or is it 425 to start? And then broil?

Is it 3 hours in total, or 3 hours + 35 Minutes at 445?

can you confirm temperatures and lengths again for me please? did you say 400 degrees F for 3 hours? it seems high rather than long, low temp that i've read other places

What temperature are you saying 350 or 150 I’m sorry I just I’m bad with accents

How long do you let rest?

😋😍

Going to do a Brisket today for New Years. Mine is already trimmed and marinated. Going to do the rest your way. Wish me luck. And HAPPY New years 2020.

How many pounds was the brisket.

Bear down , Chicago Bears !!!!

I feel like if you put it on the BBQ pit on indirect heat and smoke it for 30 mins and then do everything else the way you say would make it even better

I've got brisket for Sunday but it's a small one. Do you have weight/time instructions or should I just go for the standard hour per kilo?

His shoes is coming clear no blood lol