Not only did the brisket turn out great, but the video production was awesome as well. From a fellow "self-proclaimed" Texas barbeque pit master, this is a perfect example of a Texas brisket! I also love how you are helping to teach people to pull a brisket when it's done (probes like butter) and not some magical 203deg F!!!
I’ve been smoking briskets for 40 years now and this is very close to how I do it. Which I learned from a man who started smoking briskets in 1928 from his father. 👍
May not be practical if you are making several briskets, but I always put my briskets in the freezer for about 45-60 min. before I trim. It firms everything up and makes cutting through the fat and stringy bits easier. Great video!!!
Thank you for the trimming expectations. The entire video was so informative and excellent. I’ve been making briskets for a long time, your video brought my experience level up exponentially! My friends and family thank you for that!
I’m brand new to smoking brisket, but your video demystified a lot of the process. After watching, I’m convinced it’s really not that complicated a process as I thought it would be. It’s more a labor of love and I’m willing to put the time and effort into it. Thanks so much!
Texas style is about all I know. My pops has been in TX for most of the last 23 years. I fell in love with post oak, S&P, and no apologies- simple, but honest.
As a Texan living in Kansas, I love your approach to brisket. I cook my similar to you with the exception of when I wrap. I found All Things BBQ about 5 years ago and stop for items every time I'm in Wichita. Thanks for all the good work ya'll do.
We get to see a lot of different and cool recipes that aren’t “traditional bbq” but videos like this is why I’m such a fan of ATBBQ. @21:00 are you kidding me! Gorgeous
Excellent recipe. I followed your exact methods and it turned out great. I ended up feeding about 400 people and they raved about the brisket. Thank you very much
Hey Tom, please can I thank you and your team for such interesting, enjoyable and informative videos. I live in Bristol UK and BBQ like yours is the stuff of dreams if i'm honest! Can I also say that you come across as such a warm and kind individual (not just come across as, i thoroughly suspect that you actually are) and that's very much appreciated.
Gonna need a min before I can afford to do another brisket. I'll just archive this for down the road when the economy allows us all to make our neighborhoods smell like heaven again.
Your best bet is to find a farmer and a locker. We get 1/2 or even a 1/4 cow every 6-8 months and all cuts, ground to brisket to ribeye cost us 2.90 a pound, all costs included. It's the way to go
@@matthewkestersonbest thing i’ve learned living down in Georgia is finding a farmer, it’s amazing the guys i go to for my meats are amazing, i used to pay $70+ for briskets up in connecticut, now i moved to Georgia live in a nice rural area and have great neighbors and farmers around me! now i buy my meats especially briskets for 30 bucks or less
Thank you, man! I've smoked only 2 briskets thus far (both turned out fairly great), however, I have been overly trim-conscious while cutting my meat. Your end result was FIRE, and the trim looked solid before smoking the meat. Great learning for me!
Thank You Chef Tom. I need to thank you for teaching us your skills. Your step by step process makes smoking fun. Most of all you are great to watch!! Thanks again. Ps I use and support your cattleman ‘s grill rubs are soo soo good!!
Chef Tom you make it look so easy I’ve only cooked a few briskets in my lifetime and I truly know where I made some mistakes Trimming, Time Management and Fire control in glad to have a very Good Outstanding instructor to help me Critic my Brisket cook and all my bbq Techniques. Thank You Chef Tom and the ATBBQ Teammates 👍🏾✌🏾🙏🏾
Dry brining it overnight before the smoke is amazing way to season the meat all the way thru. Also I like to rest my brisket still in the paper in a warmer for 8 hours, I’ve done 12 and even 16 and didn’t notice a difference, but 8 is perfect.
Whoa baby. We just moved so gotta wait a couple of months for the smoker to show up but I’m gonna do a brisket for my neighbors for thanksgiving. You definitely inspire me to keep working at it.
I did this exact cook (per one of your videos) minus the tallow 2 weeks ago. In place of tallow, I spritzed a little every hour with 50/50 apple cider vinegar and water. Folks, I can't stress enough the importance of quality meat to begin with . That brisket was outstanding. Thank you Tom for teaching me how to smoke a brisket. It does take practice
Looks fantastic!!!!! I made my first Brisket earlier this year but did not add the wagu tallow. I read about that afterwards. I will add it next time. Great video!
Got me a black angus 13 pounder at sams club the other day. Rubbed it with hardcore carnivore black and cattleman’s tri tip. Smoked at 185 for 12 hours. Pulled off and smothered with Japanese A5 wagyu tallow and then wrapped in paper Back on for 3 hours at 225 pulled at 185 and it was perfect!!!!!!
Terrific video. As gojira said, beef is on the high side right now, but there is angus choice brisket at Sam’s Club. Again, a beautiful presentation covering everything in a relaxed manner.
Thanks for sharing Chef, I would suggest that whoever does brisket only change one or two things at a time until they have their cooking dialed in. Like different Temps on the cooker or when deciding to wrap. I normally wrap after 4 hours. I have heard one of the newer ways Texans are smoking brisket is cutting mustard with pickle juice and using only seasoned salt (Lawerys). Maybe you could try that sometime? Also could you explain what beef tallow is? Some new to bbq might not be familiar with it. Thanks
Chef Tom, great again. I've been farming and ranching in Nebraska for 28 years with a good following of local people buying our Angus beef in quarters, halves and full. My brother and I have a passion for cattle that we turned into a registered slash commercial heard. In short we have evolving genetics that we sell to local people who turn into good friends. Tom, what's the best way to contact you personally to learn about cooking. PS: I bought a YS640 three years ago because of your videos and never looked back.
Tom, I just watched a video about a restaurant style method translated for home cooks, the 4-2-10 method as I've heard it called. The cook consists of four hours at 225-250 for smoke, two hours at 300-325 wrapped to reach 170+ internal, and then a ten plus hour hold at around 170-180 (I assume this is to denature the collagen for tenderness). I'm curious what your thought on this cooking method is and if you'd be willing to try it, and what kind of smoker you feel would best compliment this technique.
I often use what I refer to as the 'cheat' method and most people cannot tell the difference...I'm not in a cooking competition ever and it has worked well for 10+ years. Brisket and pork shoulder work well for this method. Smoke at 230-250°F at least 4 hours, 6 hours is even better for bark development. Wrap in butcher paper, then place in a foil pan, wrap tightly with aluminum foil. Place in oven at 225-230°F until the meat reaches around 200-210°F or is tender. I've tried many smokers and grills through the years as well as instructional videos or recipes, while the 'cheat' method isn't pure, traditional bbq, it can still be pretty damn good. Side note: the best brisket I ever cooked was in an offset smoker using pecan wood splits, unwrapped, spraying/ misting with water every 30-45 minutes when I added a split of wood. It was about 16 hours cook time.
Phillie B. said it right, cook until probe tender. We regularly refer to this video, it really tackles brisket basics, trimming, the muscles, flavoring (which is completely subjective), cooking until you achieve the bark you want and then wrapping - th-cam.com/video/KZbNHkedL0Q/w-d-xo.html. We have quite the list of brisket videos to choose from - www.youtube.com/@allthingsbbq/search?query=brisket. Thanks for watching.
I grew up around Wichita on KC bbq then moved to Austin. I always went with KC style burnt ends. One day I forced myself to go Texas style, and had an identity crisis when I realized it liked it more. KC ribs can’t be beat though!
Hey i was on your guys website amd theres soooo many different knifes. Can you guys make a video showing the basic/starter knifes to have and show us which each knife is meant to do. Hope you see this!
Hey chef Tom, great video just have one question. When you are aging your brisket in the bag, do you have to worry about the ‘use or freeze’ before X date, or just put 30-40 more days on it?
I was curious about this too. So I just spent a few minutes scanning the other comments and I saw yours first, then found a reply. There's reply on one that says 30 days after the pack date on the brisket.
Great video Tom!! I am building an order right now so will definitely add that rub to it. I do have 1 question though, what happened to the Texas Twinkies?
Warming a split next to the fire is a game changer. Instant combustion, less temperatures fluctuation. Thank you
I think I have a brisket video addiction! Never gets old watching great bbq/brisket vids!
Not only did the brisket turn out great, but the video production was awesome as well. From a fellow "self-proclaimed" Texas barbeque pit master, this is a perfect example of a Texas brisket! I also love how you are helping to teach people to pull a brisket when it's done (probes like butter) and not some magical 203deg F!!!
I’ve been smoking briskets for 40 years now and this is very close to how I do it. Which I learned from a man who started smoking briskets in 1928 from his father. 👍
This might be the best brisket I've sever seen you cook Tom. Great job! #teamtexas
Not gonna lie, I was hoping he was about to drop some mayo on that brisket hahah
Thanks for watching!
Need to see you both doing some cooks together!
Looks absolutely delicious, going to have to do this!
I was about to make this same comment.
My YS640S gets here Monday!!! I've been coveting that thing for years, watching Chef Tom...now...ITS ON BABY YEAH!
May not be practical if you are making several briskets, but I always put my briskets in the freezer for about 45-60 min. before I trim. It firms everything up and makes cutting through the fat and stringy bits easier. Great video!!!
Thank you for the trimming expectations. The entire video was so informative and excellent. I’ve been making briskets for a long time, your video brought my experience level up exponentially! My friends and family thank you for that!
Probably the best cook of a brisket I have seen. From trimming to seasoning to the cook and finished product.
Thanks
Thanks for watching!
Keep the offset smoker recipes coming! Love my Loaded Wichita!
I could watch you make one of these every week. Amazing cook as usual. Thanks Chef Tom!
Thanks for watching!
I’m brand new to smoking brisket, but your video demystified a lot of the process. After watching, I’m convinced it’s really not that complicated a process as I thought it would be. It’s more a labor of love and I’m willing to put the time and effort into it. Thanks so much!
As a team, this means a lot to us. Thanks so much and thanks for watching!
Real talk from Chef Tom. I usually read and watch a lot about BBQ. So sometimes I mix and match until I find what’s best. It’s fun experimenting.
Chef Toms work ethic is second to none
Texas style is about all I know. My pops has been in TX for most of the last 23 years. I fell in love with post oak, S&P, and no apologies- simple, but honest.
una bellesa el brisket saludos desde Argentina
As a Texan living in Kansas, I love your approach to brisket. I cook my similar to you with the exception of when I wrap. I found All Things BBQ about 5 years ago and stop for items every time I'm in Wichita. Thanks for all the good work ya'll do.
Thanks for watching!
We get to see a lot of different and cool recipes that aren’t “traditional bbq” but videos like this is why I’m such a fan of ATBBQ. @21:00 are you kidding me! Gorgeous
Thanks for watching!
The best video on the Tube for learning how to make a brisket. Thanks for making such a great video.
Thanks for watching!
Looks absolutely wonderful, directly delicious. Hope it does taste as good as it looks to the presentation. Thanks for your videos. Lot to learn.
Excellent recipe. I followed your exact methods and it turned out great. I ended up feeding about 400 people and they raved about the brisket. Thank you very much
Wonderful how to video. Really informative and put together well. Thanks
Love your vids, you've helped my brisket game 100000 fold....
Glad to hear it! Thanks for watching!
Always enjoy some texas brisket
Probably the best lookin brisket I've seen in awhile
Yesss! you definitely know how to season a good meat.
Super job explaining trimming and cooking. I have a prime Snake Rivers Brisket ready to be cooked👍
(25:14) Tom had an out of body experience...lol. Brisket looks spot on, my friend.
Wow! Thank you so much for this video! Now I feel a lot better about my brisket
Hey Tom, please can I thank you and your team for such interesting, enjoyable and informative videos. I live in Bristol UK and BBQ like yours is the stuff of dreams if i'm honest!
Can I also say that you come across as such a warm and kind individual (not just come across as, i thoroughly suspect that you actually are) and that's very much appreciated.
Hi Ed! Thanks for watching and taking the time to comment!
Some really good trimming tips! The Wet age thing is cool to learn
BROTHER!!!!
You have got me drooling 🤤 😋 🤩🤩😍😍
Thank you for the extremely detailed instructions! Looks amazing as usual! 🤤
Thanks for watching!
When he started lathering beef tallow on the brisket, I think I started having meat sweats... Chef Tom, I love you.
Chef Tom being the classic that he is doing the classic that Texas brisket is!!!
Texas style brisket is awesome!
Gonna need a min before I can afford to do another brisket. I'll just archive this for down the road when the economy allows us all to make our neighborhoods smell like heaven again.
No need to buy an entire brisket for $$$.
Your best bet is to find a farmer and a locker. We get 1/2 or even a 1/4 cow every 6-8 months and all cuts, ground to brisket to ribeye cost us 2.90 a pound, all costs included. It's the way to go
@@matthewkestersonbest thing i’ve learned living down in Georgia is finding a farmer, it’s amazing the guys i go to for my meats are amazing, i used to pay $70+ for briskets up in connecticut, now i moved to Georgia live in a nice rural area and have great neighbors and farmers around me! now i buy my meats especially briskets for 30 bucks or less
Just do a pork butt. They’re super cheap, but still make great barbecue food.
Man the economy will have you cooking bologna. Sack up and get a decent brisket you cheapskate. Lol
Love spending 30 minutes of my morning with Tommy Meats :D
You sir are awesome. So informative
We really appreciate the great compliment! Thanks for Watching.
I've been binge watching all of your videos, they are fantastic! I've seen Chef Toms face more than my own family recently.
Thanks for watching!
Thank you, man!
I've smoked only 2 briskets thus far (both turned out fairly great), however, I have been overly trim-conscious while cutting my meat. Your end result was FIRE, and the trim looked solid before smoking the meat. Great learning for me!
Thank You Chef Tom. I need to thank you for teaching us your skills. Your step by step process makes smoking fun. Most of all you are great to watch!!
Thanks again. Ps I use and support your cattleman ‘s grill rubs are soo soo good!!
Thanks for watching!
Great tutorial. Thanks!
Glad you enjoyed it! Stay tuned, lots of great recipes on tap for '23. Thanks for watching!
What a great video! You have explained your technique very well through the video and had us drooling with the first cut of the brisket!
Thanks for watching!
Love you Brother, wow looks awesome! Thank you for helping us learn to grill great brisket!
Thanks for watching!
Great video, looks fantastic.
Chef Tom builds meat airplanes as a hobby.
Great job! I just did close to this same procedure a few weeks ago, and it was awesome.
Chef Tom you make it look so easy I’ve only cooked a few briskets in my lifetime and I truly know where I made some mistakes Trimming, Time Management and Fire control in glad to have a very Good Outstanding instructor to help me Critic my Brisket cook and all my bbq Techniques.
Thank You
Chef Tom and the ATBBQ Teammates 👍🏾✌🏾🙏🏾
Thanks for watching!
Dry brining it overnight before the smoke is amazing way to season the meat all the way thru. Also I like to rest my brisket still in the paper in a warmer for 8 hours, I’ve done 12 and even 16 and didn’t notice a difference, but 8 is perfect.
Whoa baby. We just moved so gotta wait a couple of months for the smoker to show up but I’m gonna do a brisket for my neighbors for thanksgiving. You definitely inspire me to keep working at it.
Thanks for watching!
Thanks for All your great an amazing Videos do yo make ! I love to watch it all the time ! Best wishes from Germany 😋👨🍳
Thanks for watching!
Definitely a yummy-looking brisket - great job Tom!
Amazing as always, Chef Tom. I have a wagyu brisket in the freezer waiting for me. Can't wait to spend a weekend cooking it.
I don't even want to know how much that ran you lol
Bet your crew eats good all the time chef Tom! Great as always!
I did this exact cook (per one of your videos) minus the tallow 2 weeks ago. In place of tallow, I spritzed a little every hour with 50/50 apple cider vinegar and water. Folks, I can't stress enough the importance of quality meat to begin with . That brisket was outstanding. Thank you Tom for teaching me how to smoke a brisket. It does take practice
That's awesome! Thanks for watching!
Oh Lord! My kids just told me they want me to smoke a brisket and baby back ribs for the weekend! I need a deal on meat!
I bought a ys640 a couple of months ago and I’ll try this method on my brisket! Thanks for the video!
Thanks for watching!
Wow beautiful. I just bought an offset smoker and I really want to smoke a brisket.
Flawless! Well done. I'm still working on getting my red ring.
Texas brisket is King👑
Oh boy, classic ATBBQ!
Thanks for watching!
Great cook chef. I like smoking my tallow with the brisket. Let it cool a little & pour it on for the rest period. Thanks chef T!!
Thanks for watching!
Amazing video chef Tom! My mouth is watering for your brisket!😩🤤
Greetings from Italy 🇮🇹!
Thanks for watching!
Looks fantastic!!!!! I made my first Brisket earlier this year but did not add the wagu tallow. I read about that afterwards. I will add it next time. Great video!
That brisket looks so gooooooooooooood!
Thanks for watching!
Now I gotta go get some brisket... thanks a lot, Chef.
Come to Montana !!! We’ll show ya how to smoke a brisket !!!
Aerodynamic this aerodynamic that ..
Man got my mouth watering I could eat brisket 7 days a week nice job Tom
just about identical to how I've been doin it. cooler rests work really well for me.
Same here
If that wasn't a $100 platter, you're missin' the boat! Well done, Chef Tom!
You nailed it. I’m locked in ❤ 🛎️
Nice cook! Come on down to Texas anytime.
Thanks for watching!
Looks amazing!
Mouth is watering
25:41 Chef Tom “let’s build a little plate” Pulls out full size cookie sheet. That’s my kind of little plate Chef! 😂
Got me a black angus 13 pounder at sams club the other day. Rubbed it with hardcore carnivore black and cattleman’s tri tip. Smoked at 185 for 12 hours. Pulled off and smothered with Japanese A5 wagyu tallow and then wrapped in paper Back on for 3 hours at 225 pulled at 185 and it was perfect!!!!!!
Terrific video. As gojira said, beef is on the high side right now, but there is angus choice brisket at Sam’s Club. Again, a beautiful presentation covering everything in a relaxed manner.
We really appreciate the great compliment. Thanks for watching!
My mouth is watering
Absolutely awesome 😎👍🔥 nice cook.
Thanks for watching!
Thanks for sharing Chef, I would suggest that whoever does brisket only change one or two things at a time until they have their cooking dialed in. Like different Temps on the cooker or when deciding to wrap. I normally wrap after 4 hours. I have heard one of the newer ways Texans are smoking brisket is cutting mustard with pickle juice and using only seasoned salt (Lawerys). Maybe you could try that sometime?
Also could you explain what beef tallow is? Some new to bbq might not be familiar with it. Thanks
Very nice...thx...👍🏿
New to your channel. Enjoyed the video and overall presentation, I'm subbed.
Chef Tom, great again. I've been farming and ranching in Nebraska for 28 years with a good following of local people buying our Angus beef in quarters, halves and full. My brother and I have a passion for cattle that we turned into a registered slash commercial heard. In short we have evolving genetics that we sell to local people who turn into good friends. Tom, what's the best way to contact you personally to learn about cooking.
PS: I bought a YS640 three years ago because of your videos and never looked back.
Shoot us an email at info@atbbq.com and we can get you in touch.
Haven’t found a thing that I haven’t LOVED , CHEF TOMS THE SHIT
Thanks for watching!
Great video! Appreciate a little bit longer form with all the details.
Thanks for watching!
in texas we do not use bbq sauce with our brisket
but looks amazing my friend
You know the problem with watching your vids? I see a new spice or seasoning I want to try. It always costs me money 😂 🍻
Tom, I just watched a video about a restaurant style method translated for home cooks, the 4-2-10 method as I've heard it called. The cook consists of four hours at 225-250 for smoke, two hours at 300-325 wrapped to reach 170+ internal, and then a ten plus hour hold at around 170-180 (I assume this is to denature the collagen for tenderness). I'm curious what your thought on this cooking method is and if you'd be willing to try it, and what kind of smoker you feel would best compliment this technique.
I often use what I refer to as the 'cheat' method and most people cannot tell the difference...I'm not in a cooking competition ever and it has worked well for 10+ years. Brisket and pork shoulder work well for this method.
Smoke at 230-250°F at least 4 hours, 6 hours is even better for bark development. Wrap in butcher paper, then place in a foil pan, wrap tightly with aluminum foil. Place in oven at 225-230°F until the meat reaches around 200-210°F or is tender. I've tried many smokers and grills through the years as well as instructional videos or recipes, while the 'cheat' method isn't pure, traditional bbq, it can still be pretty damn good.
Side note: the best brisket I ever cooked was in an offset smoker using pecan wood splits, unwrapped, spraying/ misting with water every 30-45 minutes when I added a split of wood. It was about 16 hours cook time.
Phillie B. said it right, cook until probe tender. We regularly refer to this video, it really tackles brisket basics, trimming, the muscles, flavoring (which is completely subjective), cooking until you achieve the bark you want and then wrapping - th-cam.com/video/KZbNHkedL0Q/w-d-xo.html. We have quite the list of brisket videos to choose from - www.youtube.com/@allthingsbbq/search?query=brisket. Thanks for watching.
New drinking game. Every time Tom says aerodynamic, take a shot.
🍻🤪😂
Can vegetable oil be used like tallow and a binder, good job on the brisket 👌🏾👌🏾👌🏾
Absolutely, choose your oil, mustard or any common binders. Thanks for watching!
Chef Tom. You are killing me. How Can grown man salivate due to a YT video?!!!?!??!
Do you use the trimmings for things like sausage ect for no waste
I grew up around Wichita on KC bbq then moved to Austin. I always went with KC style burnt ends. One day I forced myself to go Texas style, and had an identity crisis when I realized it liked it more. KC ribs can’t be beat though!
Hey i was on your guys website amd theres soooo many different knifes. Can you guys make a video showing the basic/starter knifes to have and show us which each knife is meant to do. Hope you see this!
Not familiar with a Carolina style brisket, would you consider demonstrating in the near future?
I believe he said Kansas City-style brisket - difference there is KC uses sauce to tack up the burnt ends.
Do you cook the brisket with the meat side up throughout the entire cook? Thank you.
I'm sensing some Chud's influence to this video! ;)
Hey chef Tom, great video just have one question. When you are aging your brisket in the bag, do you have to worry about the ‘use or freeze’ before X date, or just put 30-40 more days on it?
That's actually a really good question. I hope to come back and hopefully you'll have gotten an answer.
I was curious about this too. So I just spent a few minutes scanning the other comments and I saw yours first, then found a reply. There's reply on one that says 30 days after the pack date on the brisket.
Great video Tom!! I am building an order right now so will definitely add that rub to it. I do have 1 question though, what happened to the Texas Twinkies?
th-cam.com/video/oyGoyUYIUZ4/w-d-xo.html&lc=UgyeVUr6fGe-tOuEruh4AaABAg
If that doesn't make you want brisket, you better check to see if you have a pulse! Great job as always Chef!
Thanks for watching!