I cooked this today and let me tell you, this recipe is LEGIT! The brisket was full of spice, heat, and flavor and by far made the best brisket I’ve ever cooked and I consider myself to be pretty good at em. I did change some things like using corn tortillas instead but the main thing I replaced was creme for some homemade cilantro/jalepeno ranch dressing to go with it. Will be one of my go to recipes now and won’t be as afraid next time especially after buying the spices online.
Killed it Chef Tom! I was recently making brisket tacos, our spin was to use a housemade green chimichurri, brisket, housemade flour tortilla, and topped with a cider vinegar based cumin lime and cilantro slaw and pickled red onion. These look great! that smokey salsa I have to try!!
As a lover of tacos wow these look so good. That salsa is great (for good salsa keep it simple) and the crema touch, ohh yeah!! You'd have these selling out in the San Antonio (the city with the best tacos in the nation)
I made brisket today, but it was dry and stringy. ☹️ cooked a smaller piece than yours for over 7 hours and didn’t want to risks taking it further It’s sitting I juiced overnight, still warm, so I hope it does it’s thing. I wish I’d seen your video before I started. Thanks, the video was very entertaining
The point of smoking a tough piece of meat, low and slow, is to render the fat and make it tender. The entire process essentially results in a lot of the internal liquid content to come out. Wouldn't most of the injection come out with it? I'm guessing there's no stall since there's no brisket point either, cause otherwise an injection would also increase internal water content which would increase the chances of a stall too. Just curious what the point of the injection was, when you could go with a dry rub alone and be potentially better off. (I usually avoid injections cause it's extra work and extra mess, and haven't noticed a difference in juiciness. Just want to hear your opinions and experiences. Maybe I might be doing something different.)
Loved this video as always! I've smoked lots of meat but I haven't had the balls to try a brisket due to the time investment and risk of things turning out bad. Any chance you could do a video on general smoker maintenance? Like how to clean the inside and how often? Thanks mate!
May i suggest? I like everything your doing but instead of wrapping put in a crock pot to finish. It will retain more liquid and serve better for tacos.
Hey chef tom. I'm new to smoking bbq and I ha e to say I go to your videos for my first try on meats. Thanks for all you do. Was curious if you guys would try a suckling pig or maybe a full grown one? Would love to see it.
Awesome cook as always! Can you explain a bit more your technique on pressing down on the brisket and could tell the direction of the grain so you cut it properly?
Hey Chef Tom! I'd like to see your take on Authentic Carnitas, cooked in lard, with evaporated milk and coke. I think your viewers would find this very interesting. I've made them and my family loved them even though they're your basic meat and potatoes kind of family.
nice video brisket is rly tough to cook u made it look ez like sunday morning nice i like it. gona try this recipe soon wen i get a lot of time,,, nice
At the point where you foil wrap, you could do your braise sous vide rather than in the foil. You wouldn't have to worry about loosing all your juices and collagen.
Chef Tom! Loving your videos my guy! Awesome video quality and great information from you. Mad respect! Looking into upgrading my bbq equipment soon. What is the bbq/grill you are using for the brisket in this video. Looks like a good size for me. Thanks Bro! Keep up the awesome videos!! -Tony
Sounds good , but that would make it a different taco . Food is about trying different things like this video . Eating the same stuff all the time is boring .
Lovin the channel, im curious on the salsa, you suggest 3 lbs of tomatoes but it looks like you only actually used 1lb when you blended. I want to try it with just 1. Am I right?
David K best way is to add some beef broth to a pan and slowly bring the brisket up to temp. If you use an oven set it to 250 and cover it with the broth, on the smoker same thing. Always yields good results for me.
+1 to what Justin said. Even better than purchased broth would be if you had leftover of those juices from the foil/cook process reserved. Use those to rehydrate slowly to recapture the flavors that you were incorporating in the original cook. I also rehydrate on a stove top with a lid, too, with decent results.
I cooked this today and let me tell you, this recipe is LEGIT! The brisket was full of spice, heat, and flavor and by far made the best brisket I’ve ever cooked and I consider myself to be pretty good at em. I did change some things like using corn tortillas instead but the main thing I replaced was creme for some homemade cilantro/jalepeno ranch dressing to go with it.
Will be one of my go to recipes now and won’t be as afraid next time especially after buying the spices online.
So you could say the angle of the dangle is proportional to the heat of the meat.
it's not the size of the boat, but the motion of the ocean
That is just too funny, just spray painted my living room with a cup of coffee!
You want a little tug to your meat. It's not good when it comes apart on its own and loses all its juices.
Divided by the triangulation of the grill on the deck.
The angle of the dangle is directly proportional to the heat of the meat, and the mass od the ass
Most underrated TH-cam cooking channel BY FAR
I literally just finished lunch before watching this and I'm suddenly hungry again.
Your knowledge of cooking bbq is priceless. I use your techniques often... but I use a good old charcoal Webber kettle.
I just ate 3 plates of supper, with a huge cookie, sat down to watch this and feel like I need to start all over. With brisket tacos. Till I die.
Killed it Chef Tom!
I was recently making brisket tacos, our spin was to use a housemade green chimichurri, brisket, housemade flour tortilla, and topped with a cider vinegar based cumin lime and cilantro slaw and pickled red onion.
These look great! that smokey salsa I have to try!!
in Mexico those tacos are called Caprichos de suadero great tacos and the brisket is pit smoked
god bless the next person who makes a protein shake using that shaker
Have you considered to use some Swiss Raclette cheese? Also melts beautifully and has a great taste!
I’m Mexican and I approve of this salsa! Exactly how I would make it. Good shit!
Made these tacos using a 13 pound prime brisket and they turned out amazing. Thanks for the awesome recipe!
As a lover of tacos wow these look so good. That salsa is great (for good salsa keep it simple) and the crema touch, ohh yeah!! You'd have these selling out in the San Antonio (the city with the best tacos in the nation)
The best tacos in the world are in pomona california behind a 7 eleven in an alley
David M G a lot of San Antonio tacos are trash cuz it’s Tex mex. Cali has some of the best
I made brisket today, but it was dry and stringy. ☹️ cooked a smaller piece than yours for over 7 hours and didn’t want to risks taking it further It’s sitting I juiced overnight, still warm, so I hope it does it’s thing. I wish I’d seen your video before I started. Thanks, the video was very entertaining
I'm loving how that salsa looks, but i'm wondering what it would be like if it was kept a bit chunkier? Either way, you can't lose.
He is very good at waiting!
This is some of the most beautiful BBQ photography ever! I want to drive to Wichita, I live a few hours away!
tbh one of the best bbq channels out there
The point of smoking a tough piece of meat, low and slow, is to render the fat and make it tender. The entire process essentially results in a lot of the internal liquid content to come out. Wouldn't most of the injection come out with it?
I'm guessing there's no stall since there's no brisket point either, cause otherwise an injection would also increase internal water content which would increase the chances of a stall too.
Just curious what the point of the injection was, when you could go with a dry rub alone and be potentially better off.
(I usually avoid injections cause it's extra work and extra mess, and haven't noticed a difference in juiciness. Just want to hear your opinions and experiences. Maybe I might be doing something different.)
dude every recipe ive tried rocked you make me look like a hero!
Reacently tried these... Soo great and kids loved it too. Thnx man, keep up the good work.
Seeing this I just wanna be invited to Chef Tom's for Dinner.
Brisket tacos are my personal favorite.
Awesome videos. I’m working on a food truck company and I’ve learned a lot of techniques watching your videos. Great work!
Darn!!!! Mouth is drooooooling!! Good job, very detailed..
Wichita! I used to live on Kellog, Love you guys!
You're an excellent instructor
This guy needs to open a restaurant. All his food looks amazing
bro. you beard is my spirit animal.
great video, what Brand of knife is that?
Subbed 5 minutes into this gem of a video!!! Now I'm going to binge you like a Netflix original. Who needs sleep when there's bbq to learn about!
Heck ya! That's what I'm talk about. Good video, good info, good bite. Great job
Mad respect, we gotta boost each other up in the culinary world!
I’m trying this on the weekend
Can you please make an oxtail or a turkey chop dish,thank you chef!
Donny Brown Mmmm ox tail 👌🏻
Your videos and you are great!
I'm waiting for the next !!!
Frank from Bo-Be-Q barbecue, from Bremerhaven - Germany
By the looks of it, you nailed every element and process to perfection. Great job!
I could watch your videos all day long!! Those tacos look amazing!!!
Glad you like them!
Loved this video as always! I've smoked lots of meat but I haven't had the balls to try a brisket due to the time investment and risk of things turning out bad.
Any chance you could do a video on general smoker maintenance? Like how to clean the inside and how often? Thanks mate!
how you could wait to put that amazing brisket into a taco was beyond me .... I would have just eaten it !!!! love ya vids dude ... inspiring ; )
the squirt at 2:50 made me lol
May i suggest? I like everything your doing but instead of wrapping put in a crock pot to finish. It will retain more liquid and serve better for tacos.
GREAT looking taco Tom!
You did a top notch job on these tacos. Awesome!
This channel kicks ass
I've made brisket breakfast tacos with eggs and cheese. This is a new twist!
Hey chef tom. I'm new to smoking bbq and I ha e to say I go to your videos for my first try on meats. Thanks for all you do. Was curious if you guys would try a suckling pig or maybe a full grown one? Would love to see it.
That's what I call a show stopper.
Awesome cook as always! Can you explain a bit more your technique on pressing down on the brisket and could tell the direction of the grain so you cut it properly?
Looks fantastic!! Always looking forward to the new videos. Just bought a whole bunch of spices from your store!!
How would you do Smoked Beef Tongue Tacos?
I live in park city, low 30s in April, just great
Great video! Looks great! All your videos are so well done! Always look forward to the next one!
You know what GOOD Food is 🤤
That was a serious cook right there. Thanks!
Wish you could buy from your store here in the UK, its hard to get stuff here. Would also love some more weber cooks :)
I love to see your Videos. That is such a nice and amazing dish. WOW - again a great Job Chef Tom - you are the Best 👍👍👍
Great cook great instructions. Thanks for this.
Bro the outtakes when he just looks at the camera kill me
Excellent. You’ve explained everything I need to know
Hey Chef Tom! I'd like to see your take on Authentic Carnitas, cooked in lard, with evaporated milk and coke. I think your viewers would find this very interesting. I've made them and my family loved them even though they're your basic meat and potatoes kind of family.
fred stone He can’t really do that cocaine is illegal their
You know my dangle is on point 😂
Awesome tacos!
Off the grid, amazing!! Love your stuff
Great video CT!, microgreens that's a new one for me. ✌
3:57
Your videos always make me hungry for some reason lol
nice video brisket is rly tough to cook u made it look ez like sunday morning nice i like it. gona try this recipe soon wen i get a lot of time,,, nice
I'm so hungry now.
Could you try to cook Tacos Al Pastor?
I recommend a smoked salsa recipe a while back. Thanks for making it happen. Did you make the Mexican Crema if so do you have a recipe?
Another great cook Chef!
You should do barbacoa with beef cheeks next. Or any thing with beef cheeks
At the point where you foil wrap, you could do your braise sous vide rather than in the foil. You wouldn't have to worry about loosing all your juices and collagen.
I would work for free if you ever need a taste tester 😋
Im looking for someone to taste test diffrent kind of sausages around the world. θ======>
Taco Tuesday!
I'd like to see your twist to Turkish food like kaşarlı köfte or Lahmajoun
looks incredible!
You are the Man mi amigo!!
Hello! Its necesary to keep smoking after wrap the brisket? Or just keep the heat? Thanks!
What kind of knife are you trimming the brisket with? Bonding or breaking? Or something else? Thanks!
Chef Tom! Loving your videos my guy! Awesome video quality and great information from you. Mad respect! Looking into upgrading my bbq equipment soon. What is the bbq/grill you are using for the brisket in this video. Looks like a good size for me. Thanks Bro! Keep up the awesome videos!! -Tony
WOW!!! Great cook, I need to do this.
If I want my brisket to be pulled pork texture, should I be looking at cooking for longer or at a higher temp?
Excellent as always. Like to put some sugar in my salsa. 👍
You needed red pickled unions and a squeeze of lime.
Sounds good , but that would make it a different taco . Food is about trying different things like this video . Eating the same stuff all the time is boring .
My thoughts exactly but lemon
Hell yeah
never pickled a union before...
That's because they are generally against unfair labor practices.
Yo, what knife do you use for trimming fat and prepping your briskets?
What gloves are you wearing under your rubber gloves?
Nice bite
Please keep up the excellent work
Lovin the channel, im curious on the salsa, you suggest 3 lbs of tomatoes but it looks like you only actually used 1lb when you blended. I want to try it with just 1. Am I right?
Omg. That looks awesome.
excellent recipe and not too fat like many.
Love that dangle
The 'ol Texas crutch
Awesome thank you 😊
Genius, thanks
What kind of knife were you using to chop the brisket?
11:10 I kept repeating this part lol
Man that looks good!
man that huge slice in the meat side of the brisket during prep was painful to look at for my OCD, but it came out amazing regardless
Yum! I will make this once it warm ups... How would you reheat the brisket to make these for multiple meals?
David K best way is to add some beef broth to a pan and slowly bring the brisket up to temp. If you use an oven set it to 250 and cover it with the broth, on the smoker same thing. Always yields good results for me.
+1 to what Justin said. Even better than purchased broth would be if you had leftover of those juices from the foil/cook process reserved. Use those to rehydrate slowly to recapture the flavors that you were incorporating in the original cook. I also rehydrate on a stove top with a lid, too, with decent results.
Great vid.......By the way were did you get that mixing cup?