Posted on by Information Seekers

BBQ brisket and chicken made with liquid smoke

Thank you Helix Sleep for sponsoring! Click here https://helixsleep.com/ragusea to get 25% off your Helix mattress (plus two free pillows!) during their Memorial Day Sale, now until June 5th. If you miss this limited-time offer, you can still get 20% off using my link! Offers subject to change. #helixsleep

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.

24 Replies to “BBQ brisket and chicken made with liquid smoke”

  1. Thank you Helix Sleep for sponsoring! Click here https://helixsleep.com/ragusea to get 25% off your Helix mattress (plus two free pillows!) during their Memorial Day Sale, now until June 5th. If you miss this limited-time offer, you can still get 20% off using my link! Offers subject to change. #helixsleep

  5. I picked up a packer brisket from Costco a while back. I did burnt ends with the point in the oven for Super bowl, they were amazing. I then cured my own corned beef for St. Patrick's day, and with the remainder of the flat I'm going to make Pastrami. Earlier this month I smoked a 16lb (pre-trim weight) packer brisket on my Weber kettle for my birthday, it took 16hrs, Texas style rub of S&P, it was amazing. I want to make an oven and a kettle smoked version to compare at the same time, temperature control was obviously easier in the oven, but it wasn't difficult in the kettle, it just varied more, or at least I think it did. I just need more friends than I currently have as the 16lb brisket had leftovers, I can't imagine what two of them would net for leftovers. Maybe it's not fair to compare burnt ends to a whole brisket, but the bark on the kettle smoked brisket was texturally better & more flavorful. If your plan is to slather it in BBQ sauce afterwards I don't think it matters though. If someone offers me BBQ they made in an oven with liquid smoke, I am not going to turn it down, if someone cooks me food I will be grateful.

  6. Anyone else notice that his voice is a lot less confident than it is in other videos. Like hes just kinda improvising

  7. I love this format of video! Amazing work as always and my god that brisket looks good

  8. They call it a "rub", but you don't actually rub it! Just pat it into the meat — rubbing will make your seasonings clump.
    I am going to try this, though.

  9. I don't have a Convection oven.. just a regular Gas oven…

    Will this still work for me? Or do I need a expensive Convection Oven??

  10. Interesting blend of A roll and B Roll here. Not bad per se, but a jarring difference to the B Roll and voice over approach. Just adding as I know you like feedback on changes

  11. This video seems bit different from Adam’s other ones.
    Don’t know what it is.. is it editing?
    Or is it just me?

  12. Something about seeing the camera set up during your to-camera parts of this video, gave me a rather strong welcoming feeling. I think it's a reminder that, this is just a dude in his kitchen, made the process seem more approachable (even as someone who's not shy in the kitchen).

    Have to find me some liquid smokes to test some fake-bq myself. I love the taste, but prefer it in the food rather than in my clothes and hair.

  13. I really like the new video style here compared to the other recipe videos. Not just voiceovers, but also informal, direct talking to the camera. Changes it up nicely!

  14. there are stovetop smokers… or for the more creative, a wok.
    though you are limited to thinner cuts or fish/chicken

  15. Made the awful mistake of watching this at 3am ( insomnia) with a very empty stomach. There’s simply no way I can get something this tasty at this hour

  16. I like this style with two cameras. It’s nice to see the food being prepared but I also feel more engaged when I’m being talked at

  17. That looks great, and like something I could almost imagine making. Only problem is I don't get up 13 hours before dinnertime. Certainly a lot easier than prepping a BBQ/smoker and keeping it going all day.

  19. Hey Adam, great video as always! Just wanted to say I liked the more television-like style in this video with the wider shots of you and the whole countertop.

    Edit – forgot to mention the more casual live commentary! That was a nice touch as well.

  22. It may not taste exactly like proper smoked brisket, but who's to say what's proper? In another universe this might be the 'correct' way to smoke meats

Comments are closed.