I Tried ChefSteps Incredible INDOOR BBQ BRISKET!
Check out the full recipe guide on the ChefSteps website in the link below.
Original Video
Ingredient List:
The Brine
16 cups Water
240g smoked salt
160g brown sugar
120g liquid smoke
20g pink curing salt (optional)
The Glaze
60g molasses
30g liquid smoke
60g soy sauce (mushroom soy sauce) (affiliate link)
The Rub
25g smoked salt (optional)
50g brown sugar
30g chile powder
25g black pepper
15g onion powder
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Camp Chef WOODWIND PRO:
Camp Chef Apex:
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* Other Cooking Accessories & Video Equipment *
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Music Credits:
Intro/ Outro and All Other Music not listed below was produced by @ChrisDoughtyMusic
Super Dragon Ball Z – Kami’s Lookout
Phoenix Wright – Marvin Grossberg
SF 3rd Strike – Sean & Oro Theme
Dust Devil – D-Code
Capcom vs SNK 2 – Fight with the Wind
Yugioh Anime OST – Various
Sonic Adventure 2 – Wild Canyon Inst.
Sonic Adventure 2 – Unknown from M.E.
Sonic Heroes – Unexpected Encounter
Super Mario Sunshine – File Select Screen
Pokemon Battle Revolution – Reception Desk
Yugioh Forbidden Memories OST – Various
Parappa the Rappa OST – Various
Sonic Adventure 2 – The Base
Final Fantasy VIII – Martial Law
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#BBQ #antsbbqcookout #reaction
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Hope you guys enjoy this one! I learned a lot from this recipe, and with the knowledge I've gained, I'm one big step closer to my own indoor bbq brisket recipe. Let me know what you guys think, I am always trying to evolve and improve the content so any feedback on pace, music, sfx etc. is much appreciated! Take care, y'all ✌😁
Woww! I am blown away! I am currently meal prepping for week lunches and fitness.
I was looking into adding brisket flat halves into my routine since they're relatively lean and I got tired of chicken. I like that you can basically eat this often since it's not smoked! I will definitely give it a try and a few modifications! Would you recommend steaming it or adding water to the pan below?
Collagen break down occurs at 160 that's why your brisket cooked the way it did because you were under temp
i would use flametourch to get crust
500 £ nope 🤣🤣🤣
Does anyone recognize the song he uses during the taste test? Its so damn catchy!
Yeah, I don't do sugar on my beef!
I don't understand why none of these sous vide vids (of large preps) aren't using a cooler… one hole saw and p00f: perfect brisket sous vide (trust me, it works great and because it's sealed ~decently there is no need to add water during a multi-day cook).
It’s a good option for people who don’t have a smoker or live in an apartment.
Make your brisket on a Weber kettle at minimum. That’s just my opinion.
Great video. Im always surprised whenever I hear Street Fighter 3S and other video game music in non-video game content.
Want pot roast? Make this recipe. Want a real smoked brisket? Go outside and make one
mujst be a SF3 Third Strike fan. I am too! lovin this!
Rather than cutting the brisket you could have used a larger container, once up to temp the immersion heater only has to maintain the temp which isn't hard for a decent one, I personally use a cooler for sous vide, literally a cheap cooler Walmart, the insulation the cooler provides works just as well for keeping things warm, within reason of course, and keeps the temps even more stable that the silly little containers labeled as being "for sous vide" do anyway.
Good & Gather spices are trash to me. I have some chili powder that has a weird flavor to it. I can't use it for chili. I can use it for other things that just need flavor, but it doesn't have a "real" chili powder flavor.
Could the liquid smoke be added to the wet brine to add a more intense smoke flavor as well as the used as the binder as Ant showed? Would using a convection oven aid in getting thru the stall? Also would convection instead of direct heat from the oven elements tighten up the bark?
get a 150 dollar smoker and get it over with!!
I caught those Sonic Adventure 2 beats in the background of the video.
Absolute banger songs for an even bigger banger of a video.
Most immersion circulators can easily deal with 35 liters of water. So instead of some kind of tiny ‘custom sous vide container’ just get s large cooler instead. You can either drill a hole in the top for the circulator or you can remove the cover and use a large plastic bag to keep the water from evaporating covered by silver-colored bubble foam insulation board.
Just dropping by to say that after seeing your takes on this recipe and ThatDudeCanCook's indoor brisket, I am eagerly looking forward to your indoor brisket recipe!
Bro! The akatsuki towel you had laying under your sous vide made me an insta fan.
The equipment to do it may have been $500, but good smokers are normally even more than that.
why not cook it exactly the same as on the BBQ temps and all? Season heavily with course salt and course black pepper maybe some garlic. Cook at 275 wrap when it gets to the stall and cook till internal temp is 190-200.