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!!
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
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)
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.
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!
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
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
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?
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.)
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.
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?
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 .
Most underrated TH-cam cooking channel BY FAR
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.
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
You're an excellent instructor
I could watch your videos all day long!! Those tacos look amazing!!!
Glad you like them!
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.
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!!
Darn!!!! Mouth is drooooooling!! Good job, very detailed..
Your knowledge of cooking bbq is priceless. I use your techniques often... but I use a good old charcoal Webber kettle.
Great video! Looks great! All your videos are so well done! Always look forward to the next one!
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
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!
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.
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!
That was a serious cook right there. Thanks!
Great cook great instructions. Thanks for this.
I literally just finished lunch before watching this and I'm suddenly hungry again.
Awesome tacos!
I’m trying this on the weekend
Awesome videos. I’m working on a food truck company and I’ve learned a lot of techniques watching your videos. Great work!
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!
By the looks of it, you nailed every element and process to perfection. Great job!
He is very good at waiting!
Looks fantastic!! Always looking forward to the new videos. Just bought a whole bunch of spices from your store!!
This channel kicks ass
Have you considered to use some Swiss Raclette cheese? Also melts beautifully and has a great taste!
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 👍👍👍
Brisket tacos are my personal favorite.
Your videos always make me hungry for some reason lol
You did a top notch job on these tacos. Awesome!
Your videos and you are great!
I'm waiting for the next !!!
Frank from Bo-Be-Q barbecue, from Bremerhaven - Germany
in Mexico those tacos are called Caprichos de suadero great tacos and the brisket is pit smoked
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
Another great cook Chef!
looks incredible!
Wichita! I used to live on Kellog, Love you guys!
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 ; )
god bless the next person who makes a protein shake using that shaker
Nice bite
Please keep up the excellent work
Excellent. You’ve explained everything I need to know
Seeing this I just wanna be invited to Chef Tom's for Dinner.
great video, what Brand of knife is that?
You are the Man mi amigo!!
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
Off the grid, amazing!! Love your stuff
bro. you beard is my spirit animal.
This guy needs to open a restaurant. All his food looks amazing
You know what GOOD Food is 🤤
GREAT looking taco Tom!
Great video CT!, microgreens that's a new one for me. ✌
Omg. That looks awesome.
love the video bro
WOW!!! Great cook, I need to do this.
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.
Wish you could buy from your store here in the UK, its hard to get stuff here. Would also love some more weber cooks :)
Man that looks good!
Genius, thanks
the squirt at 2:50 made me lol
Can you please make an oxtail or a turkey chop dish,thank you chef!
Donny Brown Mmmm ox tail 👌🏻
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!
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
Awesome thank you 😊
Nice one
Great vid.......By the way were did you get that mixing cup?
Excellent as always. Like to put some sugar in my salsa. 👍
I live in park city, low 30s in April, just great
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.
I've made brisket breakfast tacos with eggs and cheese. This is a new twist!
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?
that hat is awesome!! you all selling those soon?
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?
Could you try to cook Tacos Al Pastor?
Nice one man
That's what I call a show stopper.
Yo, what knife do you use for trimming fat and prepping your briskets?
What kind of knife are you trimming the brisket with? Bonding or breaking? Or something else? Thanks!
excellent recipe and not too fat like many.
Love that dangle
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.)
Hello! Its necesary to keep smoking after wrap the brisket? Or just keep the heat? Thanks!
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.
Which knife is that on 14:17?
What kind of knife were you using to chop the brisket?
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?
Bro the outtakes when he just looks at the camera kill me
Nice
Taco Tuesday!
I'd like to see your twist to Turkish food like kaşarlı köfte or Lahmajoun
You know my dangle is on point 😂
What gloves are you wearing under your rubber gloves?
I'm so hungry now.
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.
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======>
11:10 I kept repeating this part lol
You should do barbacoa with beef cheeks next. Or any thing with beef cheeks
3:57
If I want my brisket to be pulled pork texture, should I be looking at cooking for longer or at a higher temp?