BBQ brisket and chicken made with liquid smoke
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To make a smokey barbecue-style beef brisket in the oven, just rub it down with straight liquid smoke, season (use a curing salt with sodium nitrite if you want a pink smoke ring), bake uncovered at 225ºF / 107ºC convection (go a little hotter if you don’t have a fan) for a few hours until brown all over. Try to keep a little water in the
Take the brisket out, splash on some more liquid smoke (if you like it really smokey), cover it tightly with foil, put it back on the rack and bake at the same oven temperature until the core of the meat reads 195ºF / 91ºC — this will probably take at least 12 hours, like a real smoked barbecue brisket. Let it rest in the foil for a half hour before slicing.
To make smokey barbecue-style chicken, go with bone-in, skin-on dark meat pieces. Season them with as much salt as you’d normally use, pour on enough straight liquid smoke to generously coat everything, and let the chicken sit for an hour or two to brine/marinate.
After the chicken has brined, season it with any additional herbs and spices you want, and bake the same way as the brisket, except you won’t need to wrap the chicken in foil and it’ll probably take half the time. It’s done when it’s soft enough to pull (shred).
To make a simple BBQ sauce, combine stuff like ketchup, molasses, mustard, hot sauce, vinegar and Worcestershire until you like how it tastes. BBQ is also good with pickles, and maybe on a bun.
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Awesome, thank you!
Please go back to the method where your audio is recorded – that’s one of the components of your channel that allows you to stand out
I love Adam and Kenji because they're not afraid to make enemies in the traditionalist culinary corners.
Using a reducing sugar e.g. maltose (present in malt and molasses) instead of table sugar (fructose + glucose -also a reducing sugar but in a 50/50 ratio) in the the meat rub would promote the maillard reaction more readily which should inhance the browning and theoretically give off a deeper brown color. Plus maybe the molasses could lend its deep brown color to the meat.
Not sure if this would make a distinguished difference to the end results but maybe it's worth trying out.
Would this type of smoking process work for making pastrami?
With the rise of these irritating clickbait thumbnail mugging YouTube food clowns, it’s great that you and Kenji keep it classy. Top work 👍
I much more prefer the now Live commentary from Adam as he cooks instead of the voice-overs, just adds more of a way to understand as it all happens live and he talks about it live.
If you did that with Wright's it would taste like an ash tray.
I gotta try this.
I got into wannabe smoking recently, just using a smoke gun on my food both before and after cooking it.
Granted that burns wood and uses real smoke but I figure if I'm already not doing it authentic I might as well make it easier on myself.
I'm already using an electric grill. Might as well use liquid smoke.
Good thing almost no one has a convection oven statistically speaking. A little out of touch assuming everyone has access to one my dude.
Nah on the sugar
Adam is going there ripped up by BBQ you tubwes for this video 😂
My favorite Guilty Gear character
This video is RIFE with mental illness. Save it for when you're off camera, the apathy and the selfish lack of concern for your viewers is really showing here. Adam, not everything is about you and I don't care what's going on with your 'mental health'; entertain me or stop making videos. This entire production was low effort and cringe, you make me sick. If you've given up, give up; this video should be humiliating for you.
Love this vid style! Big old school Food Network vibes
when can we expect the homemade marmite video? great video btw!
Can someone explain what the end card means? I can't figure it out. Bottle wing finger? Sauce meat hand? Is it a play on words? halp plz
I dont care how objectively good this liquid smoke thing is, it will never replace sitting outside next to delicious smelling burning trees while drinking a beer
I hate to say this, but I like the old video version better. (the voice overs)
Finally repping Penn State!
liquid smoke what the hell
12 hours in the oven huh. Adam, you think we're all millionaires here lol?
Love the different camera shots with live audio as opposed to the voice overs
adam just hopped into the thunderdome omg
I kind of like this style of more casual, more personal videos. Almost like im just standing next to you as you explain what youre doing in the kitchen. Awesome
…Meat videos because buff Adam needs his protein!
Enjoyed the casual matter of fact tone
Can anybody provided more info on BBQed tri-tip?? I just googled and was unable to find any legit recipes—I would be really surprised if it worked, so I'm curious if anyone's tried it
No.
This is heresy.
I'm calling the bbq inquisition.
Yes pitmaster, this video right here. This is the one.
Shall we burn the heretic?
Pitmaster: yes, definitely…right after lunch…err and dinner…tommorrrr, well, eventually. Probably.
hey adam, great video as always! One minor criticism and its just my opinion but I prefer the old style you filmed your videos, felt more professional and more like a video than say a cooking show but amazing recipe as always!