The Best Oven Brisket You'll Ever Make (On Sale, It's Cheaper Than Ground Beef)

This fall a whole brisket went on sale for as little as five dollars and twenty nine cents a pound. The small packs of ground beef right next to it were around six fifty. On sale, the cut barbecue places sell by the slice was cheaper than hamburger. In 2012, when our grandson was born, I cooked a whole brisket for twenty people in my own oven. I did everything right for seven hours. Then I did one thing wrong in the last few minutes, in front of all of them, and it fell apart on the board into dry strings. I am Earl. Thirty one years behind the meat counter. Seven steps, in a plain home oven, no smoker at all. Why you buy the whole brisket and not the flat, and the bend test at the meat case. How to split the point from the flat, the butcher part. Salt and pepper the night before. Low and uncovered at 275. The stall, when the number stops moving for hours, and why. When to wrap it. How to tell it is done by feel, not by the clock. And step seven, the one hour at the end that decides whether it slices or crumbles. Last Sunday my grandson, fourteen now, was the one holding the timer. If you have not seen the chili video, watch it next: the best chili I ever ate had no ground beef in it, and the one spoonful a steakhouse chef made me guess for three Fridays in a row. Nobody paid me for this. There is nothing here to buy. I do not work for any store or any brand. Your homework: next time you are at the meat case, find a whole brisket and do the bend test. Just pick it up and see if it droops. Then tell me in the comments what it cost a pound at your store. --- About this channel: this is a fully owned and operated media property. All scripts are written and researched by our team, all voiceover and visuals are produced in house, and every video is edited by hand. We are not an aggregator and we do not republish other people's work.