I Tried Making Texas Brisket Without a Smoker
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🎬 Filmed & edited by Erica Yoder
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In an amziningly nice way. you described the lipstick on a pig delema. Shortcuts rarely produce the same results. However, I loved the math!
What if you seasoned it with smoked salt and smoked black pepper? Do you think it would give it a little more smoke flavor?
All that studying in chemistry class paid off for you! I was wondering: what if you cut the brisket into two muscles, brined it with the sodium nitrite and liquid smoke added to the brine and then oven cooked it? Would that result in more smoke flavor?
I really appreciate this video! I have wondered in the past what it might be like to cook it in the oven. Now we all know. Thank you!
Why are you wearing a down-filled jacket, dude? It's 35 here and I'm still in a t-shirt.
I bet if your guests were sauce fiends, they wouldn’t know the difference
https://youtu.be/NnzADfbBBFo?si=3urv4jhvZlG5bZ1L
I saw a video of someone doing this with Ribs and feeding it to Knox and Leeroy…….
Stolen video idea without any credit is CRAZY work LOL
What if you used smoked salt amd pepper?
Don't forget the sides, rookie move
It's so disappointing in 2025 to hear anyone, especially a professional, talk about a smoke ring being anything in regards to quality BBQ and faking someone out. Even saying it's an aesthetic is a stretch. It's barely even that these days, it means and proves absolutely nothing and no one even talks about them anymore.
A nice sneeze to finish off the seasoning at 3:46. That's the secret right there.
Is that a song ? At 1:49 if so can someone help with the song name
Didn't Chris Young do this same thing a few months ago?
Such a cool video! ❤ For my picky Swedish family that’s always complaining about that smoke tastes like a literal fire, this might be good way to go about it. Also keeps me from getting out in the snow and cook 😅
smoke does not taste good
Another great video. i will say I have $300 snap on mats in my kitchen, life savers. The mats are great and make chopping and prepping food for large family meals a much better experience.
You should have got Scott Steiner to help explain the math.
How about if you mix the offset smoker to generate the smoke ring and flavor and finish the cook in the oven? Would you need to wrap it? At what temperature would you transfer it to the oven?
@MADSCIENTIST
Do you always smoke like that….200 for 2 250 for 2 275 for 2 and 300 …?
O.G Walt Tendernizme from @DestinationSmokeHouse ❤😂😂😂
😂😂 you must hate your in-laws
Nice to see your take on Chris Young's oven recipe.
Would there be a way to inject the liquid smoke?
Obviously you wouldn’t want to mix the liquid smoke with the sodium nitrate and inject, as that would change the look of the faux smoke ring. But doing just liquid smoke into it, then spraying your same mixture on the outside might yield better results.
"The most special thing about it is that it's almost as expensive as Wagyu brisketss that I bought in 2019.."
I feel this – And honestly, its kind of why ive stopped buying beef almost entirely now. I refuse to pay 120~ bucks for a brisket. I refuse to pay 50-60~ bucks for a couple of steaks. I refuse to buy ground fkn beef for like 8-10~ bucks a pound.
Id like to get mad at the companies for greed – But as long as people are willing to pay those prices, I dont blame them for selling things at those prices. Brisket was great because it was a "cheap" cut, but now that beef in general is expensive, and cooking brisket is "popular", they can and do get more.
alpaca meat
Not the legal pad 😂
I just smoosh W sauce over the whole thing until is sticky
As expensive as a brisket from costco is nowadays plus everything else needed to make this product, If I didn’t have a smoker I think Id just cater a brisket. To get one from franklins is only $215.
What watch are you wearing Jeremy?
I watched this with much trepidation. I was very afraid you were going to say it was as good as an offset smoked brisket. I know you have scientific cooking skills more than us mere mortals and I was afraid you might be able to pull it off. But watching you when you took your first bite of that brisket I knew it was a fail. I was relieved…
Do you think doing a very light injection of liquid smoke would help?
You could benefit from some sound treatment in your office.
Could you inject the liquid smoke little by little as well as spray it to achieve that smoke flavor? If I try a brisket completely cooked in the oven I would try to inject it
Lol. Say what?
“Jeremy, what do you think about a follow-up hybrid cook video? Smoke it until you get the flavor you want, then finish it in the oven for convenience.”
If its not smoked I don't want it
I finish my brisket in the oven. I used an offset with hickory and apple splits until it stalled just before 90 degrees. I then wrapped it in paper with tallow and uncured butter put in the oven and finish it off. The key to not loosing bark in the oven is the brisket should be off the pan. Using an oven grate at an angle allows drainage. I really don't think it's necessary to babysit your offset for twelve + hours. Once the smoke no longer penetrates the meat the oven can take over. But there's no way I'd try using an oven only unless it's to make a video for YouTube.
Hey looks great😊
So.. (cold) smoke tubes in a kettle for 2 or 3 hours then this process? I smoke my steaks and ribs in a Weber kettle with smoke tubes and love the outcome, the 24" kettle keeps the smoke very concentrated. Highly recommend for anyone with limited space and/or budget. I finish on a charcoal wood blend
Looks like I need a math degree in oven brisket
🤯😵💫🤔🧐🫡
According to the administration so many of you voted for grocery prices have never been lower!
Maybe try some naturally smoked salt in the rub
Chris Young has an excellent video on this method as well. Thanks Jeremy
Respect for using a fountain pen
make another video like this without the fake smoke ring or the charcoal bark just to maximize flavor in the oven.
That was one fatty brisket!
Jeremy, what if you were to use a smoked salt? Would that give a smokier flavor?
Where can I get that sweet “Yoder Law” jacket????? On the website soon?