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Danny Su, the smoke ring is a chemical reaction in the meat. A couple tips... make sure you don't put too much rub on the outside of the meat, and don't let it sit overnight (it will start to cure from the salt which will limit smoke penetration). Also, cold meat is good for making sure you have a nice smoke ring as well. Thanks for watching!
I have to say, I've been smoking briskets for 15 years and never separated the point from the flat like this. It's brilliant, just did one today, the cook time plummets and you get more smoke ring. Nice!
I never said that he was ! I don't know where he's from BUT That is NOT the way we do Briskets in Tx ! We NEVER cut a Brisket in half like he is doing !!!
Every place has their own method - Tom's method here is practiced routinely on the KCBS circuit. Tom is from Wichita, KS. Separating the point from the flat helps in the cooking process. And you're not turning in pieces from the deckle in your turn in box. If you're cooking at home, do whatever you feel like doing though.
I can't begin to describe how much confidence Chef Tom instills in me as I start on my Yoder YS640 smoker journey. Vids are concise, to the point, without fluff. Who has time for fluff? I certainly don't. Keep on smokin'
I'm just astonished by the quality and the handling of this the pieces of beef cut came out to a very high perfection level you guys are doing a fantastic job you definitely earned my subscription to this awesome channel... absolutely mind blown
Last summer, after my son burned a brisket on my Traeger, I must have watched 20 plus videos on smoking brisket before trying this one. I have followed this recipe 4 times since and all have been incredible with the burnt ends drawing the most raves. I then tried the St Louis style ribs recipe and was equally impressed. Having such success, I moved on to the bbq chicken thighs. I'm a native Kansan retired in Idaho having lived most of my life in Pratt and Hutchinson. I started watching "The Sauce" and finally put two and two together and realized that the All things BBQ store I have shopped at in Wichita is where these videos are filmed. I have learned so much from Chef Tom that I'm improvising with some success. Can't wait to try more recipes.
Chef Tom! I bought a pellet smoker a couple years ago and have really only relied on your videos to prepare and cook things on it. I have done the Dr. Pepper Ribs, Seared Steak, Boston Pork Butt (which I love) and this Competition Brisket. I had never done one and was a little nervous. I followed the instructions to the letter and it was the BEST brisket I have ever eaten. Beautiful smoke ring, perfect temp, and passed the finger hang test. We almost ate it all in one sitting with 4 of us. Keep posting these great videos for beginners like me. Carl Parks-Petersburg, IL
Hello, Chef Tom! My brisket is in the smoker, as I type. This is the first time I've ever separated the flat from the point. I watched your video, twice, and I felt pretty confident. You're an excellent teacher! Being a female, I haven't really had much experience at any kind of butchering, and I got through it with relative ease, and it looks gorgeous! That's because of your excellent tutorial. Can't thank you enough! Thank you!!
It turned out so good that I barely have words for it, Chef Tom! My husband was in awe! I have always loved, loved, loved brisket and I always wanted to try making our own. He was skeptical because he lived in Texas and tried it when he was in his early twenties and it didn't come out well. He's always told me it was too hard, a waste of money because it comes out tough, etc. etc. I finally decided to just buy a brisket from our butcher, without his knowledge, because I am a risk taker! I spent time carefully listening to you as you described what to look for and how to know you're on the right track, and how to cook it. I dove in and did it and it came out AH-MAY-ZING!! The flavor was incomparable to ANY brisket that I've bought at any restaurant. And the burnt ends!!!! Pure, indescribably GOOD heaven!! My husband was in heaven and now he brags about me breaking down the meat, making the best brisket he's ever had and he's anxious for me to make another one. I feel so proud and so pleased. I send everyone to your video and tell them of my experience with trying my hand at it with your excellent tutorial, and I will send them your way from this day forward. You really are gifted at teaching! (I'm a world class nuclear professional who knows a thing or two about teaching and you're damned good!) Again, my most sincere thanks! I will photograph the finished brisket the next time I make one! Such pride and gratitude! Thank you!
I have read all the comments from the bbq purists bashing this recipe and wonder if how the brisket tastes is not the best measuring stick. I have used this recipe a dozen times and have always been told that it is the best brisket they have ever tasted. What is more important than that. Chef Tom is the bomb. I've amazed many into thinking I'm a bbq genius using his videos.
Best narrated demonstration on breaking down the meat into separate mussels, then prepping for injection all the way down to proper slicing the product. You are a true talent, thank you. D Oktim
I'm just gettin started in smoking meat. I have purchased an offset smoker pit. Your video was very informative with excellent tips. Your brisket was the best looking I've seen on video. Mouth was watering at the end. Thanks agian
That is NOT the way that we do Briskets in TEXAS !!! First , We DON'T separate the Flat from the Point and we DON"T cut off any of the Fat Cap on the Topside of the Brisket We season our Briskets with only Salt and Ground Black Pepper !! NO Fancy Rubs of any kind !!! AND we ALWAYS have the Fat Cap UP on the Grill while the Brisket is Smoking in the Pit Smoker ! The Fat Cap helps the Brisket stay basted . It's 1 hour to 1 hour and a half hours per pound at 225 degrees to 250 degrees F . And We DON'T inject anything into the Briskets !!! Injection is for Poultry such as Chickens, Ducks, or Turkeys ,... BUT NEVER BRISKETS !!!!
Well if YOU really are a Texan, as you claim to be, then You would know that I'm Right 100%! I worked in the Federal Fire Service for 30 years and have Pit Smoked many Briskets to feed the Firefighters and their familes and I have assisted other Firefighter '' Chefs '' in the process of Pit smoking Briskets and always the way and method that I mentioned above is the way that we did it ! AND most BBQ Restaurants do them the same way !!! Never heard of anyone ever cutting a Brisket into and Injecting it and cooking it with the Fat Cap down !!! That's Not how it is done !! Some good friends of mine have owned a German & BBQ Restaurant for years and they also do their Briskets the same way as I have mentioned !!
BearStar, actually, it's your opinion. You like it a certain way, that's great. But not everyone likes it like you do in Texas, and BBQ judges especially are picky about what they're looking for. It is ALL about adding layers and layers of flavor.
Just made a brisket using this method, but transferred to the oven for braising at 330F instead of back to the smoker. Best brisket we have had so far. The shorter cook time is amazing. Thanks for the great method!
This was an OUTSTANDING video. Very informative and well produced. I've smoked numerous briskets that turned out great, but I learned a LOT from this video and am looking forward to applying your techniques. Thanks for posting it.
I referenced this video each time so far. First time was not too bad, but I couldn't separate the point and flat correctly. Got it right this time. I love your videos. BBQ is my favorite thing to do. Thanks for your videos. There is a lot of material to go through.
Props. You are the only one of many I've seen who separates the muscle from the flat end, which is so much more precise than starting from the thick side. I also haven't seen the thick end of the point butterflied. Everybody else just lops off the top to even it
Wow, just wow. I've braised a LOT of brisket - because it is super cheap. Makes great 'pulled beef' to top nachos, pizzas, whatever. What you have done here elevates brisket to prime rib. Kudos.
This is the best presentation I have seen! This guy knows his job and can explain exactly how to handle the trimming...I am impressed!! Can't wait to try i my self!! Not my first brisket though!!
+allthingsbbq thx bro! my owner bought me a southern pride DH 65 smoker. I was wondering if there is a way to cut the smoke time down... just enough to be tender... the restaurant is open for 10 hrs a day and I can't leave it to smoke all night while nobody is there. thx
Honestly, if you increase the temp, you decrease the time. It is really a myth that you need to cook at a low temp for many hours to break down the connective tissue in a brisket. You should be able to do a flat in five or six hours. I would try cooking at 275º to 300º and see how you like it. If you have any more questions just let us know. Thanks!
i really was skeptical about the lenght of this video, BUT, i was wrong. You took my newby self through the process, so as that i could grasp this. I appreciate you spending the time needed. not everyone is a seasoned pitmaster. this video is my favorite on this subject. Bravo , now its time to sharpen a knife and cut the point from the flat..
Diabetic here... any kind of refined sugar in a rub or marinade is out for me... can only use fruit juices, powdered fruit, (or fruit extracts for flavor), and even then, in very small doses.
That was the BEST brisket video I've seen. I've separated the flat and point like you. Thanks for the tip about butterflying the thick end of the flat...Makes sense.
The juice that you can collect in foil is just pure gold. I use it as a base for sauces and it’s just insane. I never tried in butcher paper, but i suppose tou dont really collect much liquid in it, right?
Just wanted to let you know that this served as a valuable reference while I made my first brisket this weekend, thank you! This video, Meathead's book, and some videos from Aaron Franklin were my chief sources of info. *I didn't inject, because it didn't seem like a good first time protocol. I dry brined the separated cuts for 24 hrs uncovered in the fridge before applying rub. I use a Weber kettle, with a slow n sear-the meat was incredibly moist. Bark was crisp. 👍
LMAO!! something I've spent half my life learning and this guy shows you how to knock it out the park your first go around.. How does he sleep at night IDK!! Great video Great info The only thing he don't tell you is you get what you pay for with brisket.. don't use cheap brisket! Even your first time.. it will come out dry no matter what..
@@michaelscalese4656 Watch the video called "IBCA competition brisket trim". It's a much cleaner trim, looks better, probably less risk of drying the meat out and get better slices and burnt ends. Not sure why everyone is hell bent on this abortion style trim.
Thank you for the BEST video I have seen so far on how to cook a Brisket. As someone who has not done one yet, you have given me some confidence. Really appreciate the detailed explanation.
I recently purchased a box of beef and inadvertently purchased a "competition" brisket not realizing what that meant. When the box arrived, I was completely overwhelmed by the 9# brisket!! 😱 I'm so glad I found this video! We do not have a smoker but I will be buying my husband one for Christmas as he's been wanting one, and I'm now looking forward to preparing the brisket. I feel confident now, thanks to your video, that the brisket will turn out great!! Thank you for posting this!!
And you lost the competition without barbecue sauce... :) Barbecue sauce is used as a layer of flavor that hits lightly on top of the brisket, and is of course instrumental in the preparation of burnt ends. In this style of brisket, it is necessary. If you're looking for a brisket recipe without it, check out our Texas Style Brisket here: th-cam.com/video/K5rtd7GITlg/w-d-xo.html
These slices would fit a standard 9" box. We may do a box building set of videos in the future with some of our favorite teams breaking down different techniques.
That's interesting and great news. I'm an MBN Judge and newly certified KCBS judge. The guy giving the KCBS class said there was no separation allowed. As a cook I'm not disputing your word, I compete as well and separating the brisket is key! As for the whole pork shoulder or just the butt its fantastic as well, you can focus more on the money/tiger muscle separating it from the rest of the shoulder when cooking hot and fast. The issue of of when is it cooked to my way of thinking would be set at at USDA specifications or at least a 145 degree internal temperature. That seems pretty rare to me but allowable for a whole muscle with at least a 160 degree external temperature. I think the external temperature is a mute point but Immdown with separating at 145 degrees. I normally wrap my shoulders at 150 degrees, what a great time to separate!
I feel like every bbq brisket is immediately ruined when a restaurant/cook adds sauce. It should be a condiment on the side, not a main ingredient added. I cannot enjoy a really great brisket when it has a tomato/sweet sauce on top of it. I want to taste the meat, not the crappy sauce...
This is a competition brisket method, a well executed sauce can mean the difference between winning and not even placing depending on the execution. I understand that restaurants can do that, and it doesn't always work but hey, that's why I go to a different restaurant 😂
I definitely understand where your coming from, when I make brisket for my self and family at home I don’t use any sauce what so ever on the brisket WHEN COOKING, but on the side when I’m done, however for competition cooking almost everyone that’s competing and wining is using some kinda sauce on their brisket
I really respect how much effort been in the competition briskets, but for me. I prefer the regular style, both parts attached together with a layer of fat between them, that's perfection.
That was an awesome video Chef Tom! I'm a home cook from Bangalore, India, and I enjoy your videos and the way you take the viewer through your process. Cheers Chef, and keep 'em coming!
Fantastic guide on how to separate the point from the flat on the brisket. You went into really great detail and gave some really helpful tips. Thanks so much for sharing. :)
Timestamps (Put everything below into the description to add it to the video) 0:00 Intro 0:17 Trimming the brisket 2:00 Separating the point and flat 7:27 Injection 9:46 Adding rubs 11:38 Putting it on the smoker 12:19 Wrap 14:28 Back on the smoker 14:41 Probe, pull, and rest 15:10 Making burnt ends from the point 16:04 Cutting slices from the flat 16:49 Outro
You sir, are a master of art. I hate when people butcher meat like they can't wait to eat whatever junk they just made. Appreciation is key and this was perfect. Bravo!
Excellent video! I could not have explained the brisket cooking process better myself. Loved the video so please keep them coming. One of these days, months, years, you guys should set up a virtual online cooking class for those of us who can't come to your location.
+Craig Framer We have thought about it and have the broadcasting equipment to make it happen, it's just about staffing it with extra camera operators to make it worthwhile.
Tried this over the holiday weekend. Could only find a flat locally, but fortunately it was cut with a bit of point on there. Used this technique and came out with some mighty fine brisket. And the burnt ends? Let's just say there was nearly a fight over them in the house. Great stuff, great presentation, great videos. Keep it up, and thanks!
Solid step-by-step instructional video; particularly with the attention paid to separating the two muscles. Also appreciated throughout the video were the reasonings for taking actions; helpful for remembering, testing and customizing. Excellent video!
Another great quality video. I especially like how you walked through the separation of the flat and the point. Interesting technique in that most videos show starting up at the other end and slicing through the deckle. I *always* have a lot of trouble with this separation, but your method looks a lot more precise and idiot proof. The end product looked magnificent. I also really liked the concept of butterflying the point for even cooking. I've had really good luck with my briskets in spite of myself. Enjoyed.
Wasn't sure about this method, but did want to try it. I bought a wal mart brisket just to give it a shot. WOW!! Cooked great, cooked faster, came out moist and tasty. Gonna get a better grade of brisket to practice one more time before I take this method to competition.
Fantastic cooking. Love it. But as it's a competition recipe, I think total presentation should be added to the video. Thanks for all mouth watering recipes.
This type of video really helps you appreciate the pit masters who let the meats speak for themselves, and end up with amazing flavor without the injections and sauce. I'm not dogging on the cooking methods here because it looks incredibly tasty, but I have to say I'm damn lucky to live in Texas who are more inclined to present the meat as it is.
This is what many people (not just you, so don't worry about it) don't seem to understand... competition style is not the same as what someone serves at a restaurant or in their backyard (we have recipes for that too of course). Competition is about one bite. That's all you get. KCBS comps are huge in Texas and trust me when I say... they inject, use sauce, mop, use Rib Candy (in fact, Craig Sherry is the Texas pitmaster who invented Rib Candy), etc. So just understand that this isn't the every day thing... it's about walking and getting that call. That's what it's about.
Not the method I usually use or see people use but that looks really good! That's the great thing about smoking meat. So many methods and ways to do it. Thanks for making this video. I'll have to try it sometime.
This technique is pretty amazing, Andy Groneman (Smoke on Wheels Competition Team out of Kansas City) has won two brisket world championships with this technique. Let us know how you like it if you try it!
Nicely done.........both the brisket and the video on the prep and the cook. I’ve learned a lot about the entire process and looking forward to getting a brisket on my Weber. But.......I’m in Eastern Canada.......it’s April.......and it’s just below freezing. So I’ll have to wait ‘til the temp gets up a bit. Plus.......we’re self-isolating as we all should be so no trips to the butcher. As Archie Bunker said.......’Patience is a virgin’. Thanks for the lesson!
Thanks for the master class! Your description of trimming is the best I’ve ever seen (trimming is my weak point). I will be trying this method once the snow goes away.
Man...this is so on point. Great tutorial from the trimming process to the finished product. Outstanding! The quality of the vid and the editing are perfect. Sub'd and shared.
I've smoked many a brisket but never thought to remove the point from the flat and cook separately. This is something I'll try in the next couple of weeks. Thanks for the demo. Burnt ends are awfully tasty!
I love the way you explain this stuff man, so thorough, but you don't waste any time either. Excellent video. I've never made a brisket like this before, but I want to try, maybe for Christmas this year. Thanks for the video! =)
Wanted to say thanks for this I used your Recipe and just won 2nd place Brisket out of 25 teams and our Team won Grand champion reserve, this Video helped Thanks from 225 Mafia :)
+Bobby O Thank you for watching... the point and flat separation isn't an easy process so we wanted to make sure the trimming and separating was incredibly easy to understand. Glad you enjoyed it!
This is great! I enjoyed the cutting lesson. I just made my first brisket this past weekend and learned some valuable lessons. I am looking forward to developing my skills and this helped! Thank you
The our butts are smokin rub is fantastic; our entire family loves it. Chef Tom have you ever considered doing a video just on burnt ends, various ways to prepare them?
+Creat Edits Share it with everyone you know who loves to cook and we'll do the same... let's see if we can get it there! Also, thank you for watching.
I'm officially a fan and subscribed. I've always wondered if I can remove the point from flat. All "pitmasters" I've talked to give me a look of death when I mention this tactic. Apparently, the brisket must be cooked whole otherwise I'm destroying the meat. Love your channel. This makes so much sense. Will do this next time. Thanks for the video!!
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Hi, how do you get smoke rings into the brisket?
use a bit of pink salt
Danny Su, the smoke ring is a chemical reaction in the meat. A couple tips... make sure you don't put too much rub on the outside of the meat, and don't let it sit overnight (it will start to cure from the salt which will limit smoke penetration). Also, cold meat is good for making sure you have a nice smoke ring as well. Thanks for watching!
Can you tell me where I can order some of those rubs you use from
Are you all base from Kansas City ?
I have to say, I've been smoking briskets for 15 years and never separated the point from the flat like this. It's brilliant, just did one today, the cook time plummets and you get more smoke ring. Nice!
but those cuts with the deckle are some of the best bites on a packer.
BearStar1 when does he say it's from texas?
I never said that he was ! I don't know where he's from
BUT That is NOT the way we do Briskets in Tx !
We NEVER cut a Brisket in half like he is doing !!!
LOL, another internet tough guy!
Every place has their own method - Tom's method here is practiced routinely on the KCBS circuit. Tom is from Wichita, KS.
Separating the point from the flat helps in the cooking process. And you're not turning in pieces from the deckle in your turn in box. If you're cooking at home, do whatever you feel like doing though.
I can't begin to describe how much confidence Chef Tom instills in me as I start on my Yoder YS640 smoker journey. Vids are concise, to the point, without fluff. Who has time for fluff? I certainly don't.
Keep on smokin'
I'm just astonished by the quality and the handling of this the pieces of beef cut came out to a very high perfection level you guys are doing a fantastic job you definitely earned my subscription to this awesome channel... absolutely mind blown
Thank you very much for watching! We appreciate it, have a great day.
allthingsbbq thank you guys for this awesome production and you too have a great day
Last summer, after my son burned a brisket on my Traeger, I must have watched 20 plus videos on smoking brisket before trying this one. I have followed this recipe 4 times since and all have been incredible with the burnt ends drawing the most raves. I then tried the St Louis style ribs recipe and was equally impressed. Having such success, I moved on to the bbq chicken thighs. I'm a native Kansan retired in Idaho having lived most of my life in Pratt and Hutchinson. I started watching "The Sauce" and finally put two and two together and realized that the All things BBQ store I have shopped at in Wichita is where these videos are filmed. I have learned so much from Chef Tom that I'm improvising with some success. Can't wait to try more recipes.
I really like how you took your time and break it down step by step, I learn a lot, one day I will cook my first Brisket🙏🏽
I wouldn't try this one for your first. Watch his Texas style brisket video. Much more simple and in my opinion, better. Gotta rep Texas
Chef Tom! I bought a pellet smoker a couple years ago and have really only relied on your videos to prepare and cook things on it. I have done the Dr. Pepper Ribs, Seared Steak, Boston Pork Butt (which I love) and this Competition Brisket. I had never done one and was a little nervous. I followed the instructions to the letter and it was the BEST brisket I have ever eaten. Beautiful smoke ring, perfect temp, and passed the finger hang test. We almost ate it all in one sitting with 4 of us. Keep posting these great videos for beginners like me. Carl Parks-Petersburg, IL
Hello, Chef Tom!
My brisket is in the smoker, as I type. This is the first time I've ever separated the flat from the point. I watched your video, twice, and I felt pretty confident. You're an excellent teacher! Being a female, I haven't really had much experience at any kind of butchering, and I got through it with relative ease, and it looks gorgeous! That's because of your excellent tutorial. Can't thank you enough! Thank you!!
Awesome! Let us know how it all turns out... and thanks for watching!
It turned out so good that I barely have words for it, Chef Tom! My husband was in awe! I have always loved, loved, loved brisket and I always wanted to try making our own. He was skeptical because he lived in Texas and tried it when he was in his early twenties and it didn't come out well. He's always told me it was too hard, a waste of money because it comes out tough, etc. etc.
I finally decided to just buy a brisket from our butcher, without his knowledge, because I am a risk taker! I spent time carefully listening to you as you described what to look for and how to know you're on the right track, and how to cook it. I dove in and did it and it came out AH-MAY-ZING!! The flavor was incomparable to ANY brisket that I've bought at any restaurant. And the burnt ends!!!! Pure, indescribably GOOD heaven!! My husband was in heaven and now he brags about me breaking down the meat, making the best brisket he's ever had and he's anxious for me to make another one.
I feel so proud and so pleased. I send everyone to your video and tell them of my experience with trying my hand at it with your excellent tutorial, and I will send them your way from this day forward. You really are gifted at teaching! (I'm a world class nuclear professional who knows a thing or two about teaching and you're damned good!)
Again, my most sincere thanks! I will photograph the finished brisket the next time I make one! Such pride and gratitude! Thank you!
I have read all the comments from the bbq purists bashing this recipe and wonder if how the brisket tastes is not the best measuring stick. I have used this recipe a dozen times and have always been told that it is the best brisket they have ever tasted. What is more important than that. Chef Tom is the bomb. I've amazed many into thinking I'm a bbq genius using his videos.
This recipe worked great!! Smoked my first brisket today and it turned out perfect! Thanks and keep the videos coming!!!
Best narrated demonstration on breaking down the meat into separate mussels, then prepping for injection all the way down to proper slicing the product. You are a true talent, thank you. D Oktim
I'm just gettin started in smoking meat. I have purchased an offset smoker pit. Your video was very informative with excellent tips. Your brisket was the best looking I've seen on video. Mouth was watering at the end. Thanks agian
Thank you for watching!
That is NOT the way that we do Briskets in TEXAS !!! First , We DON'T separate the Flat from the Point and we DON"T cut off any of the Fat Cap on the Topside of the Brisket We season our Briskets with only Salt and Ground Black Pepper !! NO Fancy Rubs of any kind !!! AND we ALWAYS have the Fat Cap UP on the Grill while the Brisket is Smoking in the Pit Smoker ! The Fat Cap helps the Brisket stay basted . It's 1 hour to 1 hour and a half hours per pound at 225 degrees to 250 degrees F . And We DON'T inject anything into the Briskets !!! Injection is for Poultry such as Chickens, Ducks, or Turkeys ,... BUT NEVER BRISKETS !!!!
BearStar1 what you all excited for? This is competition brisket, not Texas style. You’re making us Texans look bad.
Well if YOU really are a Texan, as you claim to be, then You would know that I'm Right 100%! I worked in the Federal Fire Service for 30 years and have Pit Smoked many Briskets to feed the Firefighters and their familes and I have assisted other Firefighter '' Chefs '' in the process of Pit smoking Briskets and always the way and method that I mentioned above is the way that we did it ! AND most BBQ Restaurants do them the same way !!! Never heard of anyone ever cutting a Brisket into and Injecting it and cooking it with the Fat Cap down !!! That's Not how it is done !! Some good friends of mine have owned a German & BBQ Restaurant for years and they also do their Briskets the same way as I have mentioned !!
BearStar, actually, it's your opinion. You like it a certain way, that's great. But not everyone likes it like you do in Texas, and BBQ judges especially are picky about what they're looking for. It is ALL about adding layers and layers of flavor.
Just made a brisket using this method, but transferred to the oven for braising at 330F instead of back to the smoker. Best brisket we have had so far. The shorter cook time is amazing. Thanks for the great method!
This was an OUTSTANDING video. Very informative and well produced. I've smoked numerous briskets that turned out great, but I learned a LOT from this video and am looking forward to applying your techniques. Thanks for posting it.
I referenced this video each time so far. First time was not too bad, but I couldn't separate the point and flat correctly. Got it right this time. I love your videos. BBQ is my favorite thing to do. Thanks for your videos. There is a lot of material to go through.
Awesome, thanks Harry!
Top shelf video here. Great explanation, great video quality, clear narration. Definitely subscribing.
Thanks for watching! Let us know if there is something you'd like to see us cook.
Props. You are the only one of many I've seen who separates the muscle from the flat end, which is so much more precise than starting from the thick side. I also haven't seen the thick end of the point butterflied. Everybody else just lops off the top to even it
you just got a new subscriber buddy, your channel is very informative and awesome!
keep it up! Greetings from Germany
Thanks!!
Wow, just wow. I've braised a LOT of brisket - because it is super cheap. Makes great 'pulled beef' to top nachos, pizzas, whatever. What you have done here elevates brisket to prime rib. Kudos.
Thank you very much!
I love your technique. Thanks for taking time. Im new to pellet grilling and I really enjoyed this video.
This is the best presentation I have seen! This guy knows his job and can explain exactly how to handle the trimming...I am impressed!! Can't wait to try i my self!! Not my first brisket though!!
Thank you for watching, and let us know how it goes when you try out this recipe!
About as thorough and informative as a video recipe can be, great work guys!
Thanks, and thank you for watching!
+allthingsbbq thx bro! my owner bought me a southern pride DH 65 smoker. I was wondering if there is a way to cut the smoke time down... just enough to be tender... the restaurant is open for 10 hrs a day and I can't leave it to smoke all night while nobody is there. thx
Honestly, if you increase the temp, you decrease the time. It is really a myth that you need to cook at a low temp for many hours to break down the connective tissue in a brisket. You should be able to do a flat in five or six hours. I would try cooking at 275º to 300º and see how you like it. If you have any more questions just let us know. Thanks!
i really was skeptical about the lenght of this video, BUT, i was wrong. You took my newby self through the process, so as that i could grasp this. I appreciate you spending the time needed. not everyone is a seasoned pitmaster. this video is my favorite on this subject. Bravo , now its time to sharpen a knife and cut the point from the flat..
Nice I am going to have to try this on my channel
Southern Coastal Cooking ™ love the vids also my dude!
You are the smartest person i‘ve ever watched cook a brisket, thanks. Was hoping to share the moment when someone tried this too but no luck :)
looks awesome. but I still stand true to salt and pepper rub. Apple juice and Worcestershire injection. no wrap. and no sauce.
I agree with the no sauce, maybe a little more bbq flavour in the rub, where I live, no prime brisket so gotta wrap unfortunately
fatmanvidz you stand true to salt and pepper but you inject?! (lmao)
fatmanvidz you don't add sweetness to beef you fucking rookie, who taught you to cook?
Steve Mcqueen lol shush rookied
Diabetic here... any kind of refined sugar in a rub or marinade is out for me... can only use fruit juices, powdered fruit, (or fruit extracts for flavor), and even then, in very small doses.
That was the BEST brisket video I've seen. I've separated the flat and point like you. Thanks for the tip about butterflying the thick end of the flat...Makes sense.
Why do you wrap it in foil instead of butcher paper? Everything I've heard is that wrapping in foil ruins your bark that you just worked to get
The juice that you can collect in foil is just pure gold. I use it as a base for sauces and it’s just insane. I never tried in butcher paper, but i suppose tou dont really collect much liquid in it, right?
Just wanted to let you know that this served as a valuable reference while I made my first brisket this weekend, thank you! This video, Meathead's book, and some videos from Aaron Franklin were my chief sources of info. *I didn't inject, because it didn't seem like a good first time protocol. I dry brined the separated cuts for 24 hrs uncovered in the fridge before applying rub. I use a Weber kettle, with a slow n sear-the meat was incredibly moist. Bark was crisp. 👍
LMAO!! something I've spent half my life learning and this guy shows you how to knock it out the park your first go around.. How does he sleep at night IDK!! Great video Great info
The only thing he don't tell you is you get what you pay for with brisket.. don't use cheap brisket! Even your first time.. it will come out dry no matter what..
He din't knock it out of the park. He ruined it.
Where's "your" channel? Love to see it!
@@SOLDOZER Explain how, for a competition this is how you do it. I do not know why Texans are so easily offended.
@@michaelscalese4656 Watch the video called "IBCA competition brisket trim". It's a much cleaner trim, looks better, probably less risk of drying the meat out and get better slices and burnt ends. Not sure why everyone is hell bent on this abortion style trim.
Thank you for the BEST video I have seen so far on how to cook a Brisket. As someone who has not done one yet, you have given me some confidence. Really appreciate the detailed explanation.
and here I am... eating a pear =[
Fruit is important, don't forget it! :)
pineco74
Rick Ross? Is that you?
Chocolate and fucken curry... Not hitting the spot at all. My sympathy for the pear..
I recently purchased a box of beef and inadvertently purchased a "competition" brisket not realizing what that meant. When the box arrived, I was completely overwhelmed by the 9# brisket!! 😱
I'm so glad I found this video! We do not have a smoker but I will be buying my husband one for Christmas as he's been wanting one, and I'm now looking forward to preparing the brisket. I feel confident now, thanks to your video, that the brisket will turn out great!! Thank you for posting this!!
Sometimes accidents are the best surprises! We're so glad you feel confident and we can't wait to hear how your Brisket turns out! 😃
@@allthingsbbq - This is true!! I'll be sure to let you know, but it won't be till closer to Christmas when my hubby gets his smoker. ☺️
This looks extremely different that what we got in Texas, wanna try this cause im tired of just black pepper and salt flavor
Let us know how it goes, and thanks for watching!
One of the best videos on BBQ brisket I've seen...very thorough, concise and a solid technique.
injecting beef with concentrated beef? na man. love your content, i just love keeping it " middle road" when it comes to seasoning stuff.
I've seen this and all of your videos, but I still have to come back to watch this video every once in a while.
You lost me at BBQ sauce....lol...to each his own.
And you lost the competition without barbecue sauce... :)
Barbecue sauce is used as a layer of flavor that hits lightly on top of the brisket, and is of course instrumental in the preparation of burnt ends. In this style of brisket, it is necessary. If you're looking for a brisket recipe without it, check out our Texas Style Brisket here: th-cam.com/video/K5rtd7GITlg/w-d-xo.html
I'm from Texas so that may explain my prejudice against sauce. I will definitely check out your other video..
Speaking of competition, I'm curious as to why you didn't cut the flat down to fit a turn in box since after it's cooked you won't be able to.
These slices would fit a standard 9" box. We may do a box building set of videos in the future with some of our favorite teams breaking down different techniques.
allthingsbbq looks fucken good!
That's interesting and great news. I'm an MBN Judge and newly certified KCBS judge. The guy giving the KCBS class said there was no separation allowed. As a cook I'm not disputing your word, I compete as well and separating the brisket is key! As for the whole pork shoulder or just the butt its fantastic as well, you can focus more on the money/tiger muscle separating it from the rest of the shoulder when cooking hot and fast. The issue of of when is it cooked to my way of thinking would be set at at USDA specifications or at least a 145 degree internal temperature. That seems pretty rare to me but allowable for a whole muscle with at least a 160 degree external temperature. I think the external temperature is a mute point but Immdown with separating at 145 degrees. I normally wrap my shoulders at 150 degrees, what a great time to separate!
Yeah, most people assume that 145º is safe to remove the money muscle and finish separate per the rules. Thanks for watching and commenting!
I feel like every bbq brisket is immediately ruined when a restaurant/cook adds sauce. It should be a condiment on the side, not a main ingredient added. I cannot enjoy a really great brisket when it has a tomato/sweet sauce on top of it. I want to taste the meat, not the crappy sauce...
This is a competition brisket method, a well executed sauce can mean the difference between winning and not even placing depending on the execution.
I understand that restaurants can do that, and it doesn't always work but hey, that's why I go to a different restaurant 😂
I definitely understand where your coming from, when I make brisket for my self and family at home I don’t use any sauce what so ever on the brisket WHEN COOKING, but on the side when I’m done, however for competition cooking almost everyone that’s competing and wining is using some kinda sauce on their brisket
I have learned more from this guy than any 10 other people, love his videos
Weakest brisket I’ve seen no type of bark 😂
Bark is so overrated, focus on the meat bruh
deathsagaXX um no bark isnt ovetrsted
@@wisewisdomtooth if you call it a competition brisket it has to have bark
I really respect how much effort been in the competition briskets, but for me. I prefer the regular style, both parts attached together with a layer of fat between them, that's perfection.
All this is too much, just smoke the damn thing
blunt knife
Good spot
That was an awesome video Chef Tom! I'm a home cook from Bangalore, India, and I enjoy your videos and the way you take the viewer through your process. Cheers Chef, and keep 'em coming!
Wrapping ruins the bark,and sauce ruins it too,this ain't Texas brisket.
Try this one on for size: th-cam.com/video/K5rtd7GITlg/w-d-xo.html
Fantastic guide on how to separate the point from the flat on the brisket. You went into really great detail and gave some really helpful tips. Thanks so much for sharing. :)
I have never prepared or cook a brisket ever I did a whole one and did exactly as you showed and it turned out fantastic!
Love to hear it!!
Great stuff been getting a buncha folks telling me to compete and wow at the learning curve from backyard bbq to competition. Thanks!
Watch our four KCBS videos and talk to a few teams about timelines and box prep and you'll be set to start competing!
Timestamps (Put everything below into the description to add it to the video)
0:00 Intro
0:17 Trimming the brisket
2:00 Separating the point and flat
7:27 Injection
9:46 Adding rubs
11:38 Putting it on the smoker
12:19 Wrap
14:28 Back on the smoker
14:41 Probe, pull, and rest
15:10 Making burnt ends from the point
16:04 Cutting slices from the flat
16:49 Outro
You sir, are a master of art. I hate when people butcher meat like they can't wait to eat whatever junk they just made. Appreciation is key and this was perfect. Bravo!
Thank you!
Excellent video! I could not have explained the brisket cooking process better myself. Loved the video so please keep them coming. One of these days, months, years, you guys should set up a virtual online cooking class for those of us who can't come to your location.
+Craig Framer We have thought about it and have the broadcasting equipment to make it happen, it's just about staffing it with extra camera operators to make it worthwhile.
My first ever brisket came out perfect and the best I’ve ever had thanks to your video. Thank you. Carl Parks - Petersburg, IL
Tried this over the holiday weekend. Could only find a flat locally, but fortunately it was cut with a bit of point on there. Used this technique and came out with some mighty fine brisket. And the burnt ends? Let's just say there was nearly a fight over them in the house. Great stuff, great presentation, great videos. Keep it up, and thanks!
We're glad you enjoyed the recipe! Thanks for watching!
Solid step-by-step instructional video; particularly with the attention paid to separating the two muscles. Also appreciated throughout the video were the reasonings for taking actions; helpful for remembering, testing and customizing. Excellent video!
Another great quality video. I especially like how you walked through the separation of the flat and the point. Interesting technique in that most videos show starting up at the other end and slicing through the deckle. I *always* have a lot of trouble with this separation, but your method looks a lot more precise and idiot proof. The end product looked magnificent. I also really liked the concept of butterflying the point for even cooking. I've had really good luck with my briskets in spite of myself. Enjoyed.
We're glad you enjoyed the video! Thanks for watching.
Absolutely OUTSTANDING video! You make it so easy for a movie barbecue person to do. Thank you!
Thanks for watching!
Wasn't sure about this method, but did want to try it. I bought a wal mart brisket just to give it a shot. WOW!! Cooked great, cooked faster, came out moist and tasty. Gonna get a better grade of brisket to practice one more time before I take this method to competition.
Awesome! Let us know how it goes in competition, and thank you very much for watching!
probably the best bbq videos on TH-cam
Been watching brisket vids all morning. This is the best one so far. Looks amazing!
Some of the best BBQ vids on the web right here! Dang!
I've cooked a few brisket. Never achieved the tenderness desired. Thank you for this. My mouth watered just watching.🤤🤤
I'm sitting here, 4am, not drooling everywhere because of this video. I swear I could smell it. Beautiful
Thank you for watching!
I don't have a Yoder yet, but I have to say that this is probably the best brisket video I've ever seen. Thanks so much!
Thank you!
Very informative. Thx Chef Tom the lesson in separating the muscles. Enjoyed the video.
Fantastic cooking. Love it. But as it's a competition recipe, I think total presentation should be added to the video. Thanks for all mouth watering recipes.
This type of video really helps you appreciate the pit masters who let the meats speak for themselves, and end up with amazing flavor without the injections and sauce. I'm not dogging on the cooking methods here because it looks incredibly tasty, but I have to say I'm damn lucky to live in Texas who are more inclined to present the meat as it is.
This is what many people (not just you, so don't worry about it) don't seem to understand... competition style is not the same as what someone serves at a restaurant or in their backyard (we have recipes for that too of course). Competition is about one bite. That's all you get.
KCBS comps are huge in Texas and trust me when I say... they inject, use sauce, mop, use Rib Candy (in fact, Craig Sherry is the Texas pitmaster who invented Rib Candy), etc. So just understand that this isn't the every day thing... it's about walking and getting that call. That's what it's about.
Not the method I usually use or see people use but that looks really good! That's the great thing about smoking meat. So many methods and ways to do it. Thanks for making this video. I'll have to try it sometime.
This technique is pretty amazing, Andy Groneman (Smoke on Wheels Competition Team out of Kansas City) has won two brisket world championships with this technique. Let us know how you like it if you try it!
Nicely done.........both the brisket and the video on the prep and the cook. I’ve learned a lot about the entire process and looking forward to getting a brisket on my Weber.
But.......I’m in Eastern Canada.......it’s April.......and it’s just below freezing. So I’ll have to wait ‘til the temp gets up a bit.
Plus.......we’re self-isolating as we all should be so no trips to the butcher.
As Archie Bunker said.......’Patience is a virgin’.
Thanks for the lesson!
If you close your eyes it’s Alan from the hang over. Food looks incredible.
Mark Gray, I’ve been sitting here trying to figure out the voice. Thanks heaps-you nailed it!!!
JOSHnTRINA Botham it took me a few minutes 😂😂
Thanks for the master class! Your description of trimming is the best I’ve ever seen (trimming is my weak point). I will be trying this method once the snow goes away.
I love this channel. So much information. Great details throughout. Step by step instruction. Thank you for your efforts
The way you trimmed the point looks awesome. I would certainly buy it just like that to braise it lol.
Man...this is so on point. Great tutorial from the trimming process to the finished product. Outstanding! The quality of the vid and the editing are perfect. Sub'd and shared.
Thank you very much!
You are the hero for smok food 🥺👍
I've smoked many a brisket but never thought to remove the point from the flat and cook separately. This is something I'll try in the next couple of weeks. Thanks for the demo. Burnt ends are awfully tasty!
Thank you, and let us know how you like this technique!
Y'all rock , keep up the good work , We'll be buying our new YS 640 from y'all , really like this guy , not cocky or loud just informative.
Why are there so many dislikes on this? Top knowledge, top skill, and I feel like I could actually smell it.
I love the way you explain this stuff man, so thorough, but you don't waste any time either. Excellent video. I've never made a brisket like this before, but I want to try, maybe for Christmas this year. Thanks for the video! =)
Wanted to say thanks for this I used your Recipe and just won 2nd place Brisket out of 25 teams and our Team won Grand champion reserve, this Video helped Thanks from 225 Mafia :)
That was a next level brisket cook! One day I hope to be there.
Thank you Chef Tom. Lot's of detailed knowledge and really grateful for the illustrated separation of the point and flat.
+Bobby O Thank you for watching... the point and flat separation isn't an easy process so we wanted to make sure the trimming and separating was incredibly easy to understand. Glad you enjoyed it!
It's not cooking it's science ! Thanx so much Doctor cookologist
You are right! Cooking is science and then it is art. Thanks so much for watching!
Men I'm from Colombia and I can understand you completely.Thank you so much for this videos
Wow man that's some detailed awesome brisket. Very nice job.
Looks outstanding!
This is great! I enjoyed the cutting lesson. I just made my first brisket this past weekend and learned some valuable lessons. I am looking forward to developing my skills and this helped! Thank you
The our butts are smokin rub is fantastic; our entire family loves it. Chef Tom have you ever considered doing a video just on burnt ends, various ways to prepare them?
We have thought about that... we have some plans for different burnt ends recipes in the future for sure, so stay tuned!
@allthingsbbq you guys make awesome videos. the resolution is crispy and the directions are straight to the point w/ no filler. keep it up
Thanks!
This video deserves at least a million views
+Creat Edits Share it with everyone you know who loves to cook and we'll do the same... let's see if we can get it there!
Also, thank you for watching.
That is a PERFECTLY smoked brisket, buddy! Great job!!!!!!
Thanks, and thank you for watching!
It deserves more Viewers! Great Video.
Thank you, and thanks for watching!
Great video....thanks for sharing. Very helpful for the newbie smoker.
that is one incredible looking brisket, perfectly cooked
Loving your work Tom, all the way from Australia mate. Keep up the great work. Can't wait for the competition pork video. Cheers 👍
+Moss U Thanks! We are shooting the competition pork video as I type this, so you'll be seeing it soon!
+allthingsbbq
Can't wait mate. A quick question, what flavoured pellets did you use?
+Moss U 50/50 blend of pecan and cherry... always BBQr's Delight.
love the way you clean it. Precise and expertly.
I'm officially a fan and subscribed. I've always wondered if I can remove the point from flat. All "pitmasters" I've talked to give me a look of death when I mention this tactic. Apparently, the brisket must be cooked whole otherwise I'm destroying the meat. Love your channel. This makes so much sense. Will do this next time. Thanks for the video!!
Separating is the way to go. It just produces a better product. Let us know how your next cook goes, and thanks for watching!
You are a Frikkin' Rock Star, buddy!!!! I love your content!!!
Thanks for watching!
Wow!! This is art . I would love to try some of that brisket !! 👌
Thank you!
Thank you for taking the time to post this wonderful video. Like they say. You learn something new everyday. I surely did. : )
Thanks for watching!
Cool. I went from not having a clue about brisket prep to being a near expert in 17+ minutes. Great video.
PS--can you do a video on knife sharpening and care? Just got a high-end set of Henckels knives.