This is the best presentation for a brisket I’ve ever seen. Thank you very much! You’re perfectly transparent, precisely detailed, concise and your explanations from start to finish was meticulously highlighted. If you’re available to do a one-on-one, I’d make the trip. I’ve never wanted brisket more so than after watching your video!
I'm a Kansas City native who grew up on KC BBQ. In recent years I've favored Texas-style BBQ. This video makes me want to try cooking KC-style myself. BTW, I'm a long-time viewer of ATBBQ videos (and purchaser of products) and have tried many of Tom's recipes. He is one of the most prolific and varied outdoor cooking creators on TH-cam. I really appreciate his work. I would also like to compliment him for morphing from a rather formal "culinary school" method of presentation to a "just folks" style. It is much more enjoyable to watch and learn from.
You cook choice grade the same way. Doesn’t change the way you cook them, the marbling is just better. Your heat source doesn’t matter, as long as you monitor temps. All you need is a kettle grill. There are thousands of vids on here, cooking every protein. Some people only use Weber kettles. TH-cam is your friend
Love this - getting back to the longer videos. This is what first attracted me to the channel - in depth videos with good explanations of cooking techniques and twists on old recipes. This was a fun watch
Tom, that looks fantastic!!!! I was planning on having the family over later this summer for brisket, I just found out how I'm going to do it. YOU ROCK MAN!!!! Keep the great videos coming & I'll keep watching from up here in Canada.
Great video as always but I have 2 observations/ questions. Normally I season with the larger seasoning 1st as my view is when you season with fine 1st the larger will bounce off. Second I would like to understand the reason for separating and then wrapping. I could understand if you left uncovered to max the bark but if they finish at the same time surely you are just losing moisture? Thanks Al
idk if using a digital pellet grill could be considered old school but turned out great. Maybe worth mentioning the pellets won't give off as much smoke flavor as chunks, splits or logs but does make cooks easier.
Any chance you could show us how to smoke a small brisket? There really isn't any point in my trying to smoke a full brisket to feed my small family but I can't find any decent videos on how to smoke a smaller, "supermarket" brisket - something sized for a single family meal. If anyone can find a way to make a small brisket taste like the full version, it's Chef Tom!
Great question, have you seen the brisket wrap test video - th-cam.com/video/vxMUiA5UCQM/w-d-xo.html. It's really a matter of preference. Thanks for watching!
One day ill have the balls to do this... At the moment i have a master built electric smoker.. and I get so nervous because some it's hard for my smoker to get up to temp
Sorry, Chef Tom, I did not understand why cutting the brisket into two pieces and let both of them in the smoker the same time. That makes no sense to me. The reason for cutting is the different cooking time for both pieces of the brisket. Did I understood something wrong?
He explains that within the first seconds of the video, bud. He's cooking this brisket like the old Kansas City pitmasters did it. A brisket is two different cuts of meat and are offered as fatty (point meat) or lean (flat meat) at barbecue joints. He cut it in half because he used the point meat to make burnt ends, which is another way to serve the point meat and also because it wasn't fully done yet. He smoked overnight at a low temp (200F), pulled it in the morning and separated the flat from the point, wrapped it, then raised the temp to 250F until both pieces were tender. This usually happens at an internal temperature of 203 to 207F. You wrap the pieces because big cuts like brisket can stall, meaning the internal temp won't rise after a certain point in the cooking process anymore without intervention. That's where butcher's paper or aluminum foil come in to trap the heat of the brisket and push through the stall. You also don't smoke brisket to an internal temp-you smoke to doneness, meaning the intramuscular fat is rendered effectively and is tender.
To add to your point. It's easier to separate while it's not done. It's to tender to try and separate once it's over 200. Better to do it before wrapping it while it still has some tug@@driftspecs13
@@quetimporta213 I understand, but in the video it seems to me that he took both parts of the brisket off the smoker at same time. If there are different cooking times for the flat and the point that make imho no sense because the should have different cooking times.
Man I appreciate most all of your videos but I don't know how you can call it a "old school" with a pellet smoker. That wouldn't taste like traditional BBQ at all. Needs to be on an offset.
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The little nugget of happiness is an old school style ATBBQ brisket video lol
This is the best presentation for a brisket I’ve ever seen. Thank you very much! You’re perfectly transparent, precisely detailed, concise and your explanations from start to finish was meticulously highlighted. If you’re available to do a one-on-one, I’d make the trip. I’ve never wanted brisket more so than after watching your video!
I'm a Kansas City native who grew up on KC BBQ. In recent years I've favored Texas-style BBQ. This video makes me want to try cooking KC-style myself. BTW, I'm a long-time viewer of ATBBQ videos (and purchaser of products) and have tried many of Tom's recipes. He is one of the most prolific and varied outdoor cooking creators on TH-cam. I really appreciate his work. I would also like to compliment him for morphing from a rather formal "culinary school" method of presentation to a "just folks" style. It is much more enjoyable to watch and learn from.
“A Little Nugget of Happiness”❤
You should do a series where you cook foods on a budget for people that can't get prime grade meats or even can't afford a smoker, would be cool
Cook a choice brisket on a gas powered grill with a smoke tube
Costco choice brisket and a Weber kettle. Done.
You cook choice grade the same way. Doesn’t change the way you cook them, the marbling is just better. Your heat source doesn’t matter, as long as you monitor temps. All you need is a kettle grill. There are thousands of vids on here, cooking every protein. Some people only use Weber kettles. TH-cam is your friend
There's a thousand other channels of people cooking inside. This is primarily a bbq channel. Hence the use of smokers and grills.
@@shawnbowen6833 But there are affordable grills that can be used to make excellent brisket.
Love this - getting back to the longer videos. This is what first attracted me to the channel - in depth videos with good explanations of cooking techniques and twists on old recipes. This was a fun watch
Love the video Chef Tom, felt like the old ATTB vids....my favorites
Brisket mastery by Chef Tom.....amazing!!!!
I really like how that brisket and the burnt ends turned out. Looks awesome. Cheers, Chef Tom! 👍🏻👍🏻✌️
Cheers!
Looks like a Memorial Day recipe to me
As soon as you slice it you have to take a bite, I am screaming at the TV, that looked awesome
Sure was!
You're looking good Chef. Brisket is on point too.
True KC style is running the flat through a meat slicer. Not that I'm a fan, but that's how many old school KC BBQ places do it
Tom, that looks fantastic!!!! I was planning on having the family over later this summer for brisket, I just found out how I'm going to do it. YOU ROCK MAN!!!! Keep the great videos coming & I'll keep watching from up here in Canada.
When you cut that brisket in half and the juices ran out my soul cried out in pain. But seeing the end product healed it.
Another great brisket recipe from you guys. That Bovine Bold goes super well on steaks too!
✌😋😎
Looks so good . Thank you for sharing your happiness !!
Thank you for watching!
Great job chef, a lot of time and a lot of money but you did it justice
Jeeezzz! That looks so beautiful, I really need to get myself to the States to feast. Thank's for this 👍
🔥🔥🔥
Finally a banger Video again ❤🎉
✌✌
Looks great. What I do is just put in the tinfoil tray and cover it with a tinfoil lid. Works amazing!!
Love the camera quality! 😊
Looking super tasty! 🍻
😋
Thanks shef Tom.
OMG, I'm gonna do a brisket this weekend.
Amazing! Let us know how it goes
Great video as always but I have 2 observations/ questions. Normally I season with the larger seasoning 1st as my view is when you season with fine 1st the larger will bounce off. Second I would like to understand the reason for separating and then wrapping. I could understand if you left uncovered to max the bark but if they finish at the same time surely you are just losing moisture? Thanks Al
In California its around $90 for a brisket that size.
That one was probably closer to $200. They are pricey here in Cali though. Hard to find prime.
daim its a monster !
That's what you're wife said
idk if using a digital pellet grill could be considered old school but turned out great. Maybe worth mentioning the pellets won't give off as much smoke flavor as chunks, splits or logs but does make cooks easier.
Any chance you could show us how to smoke a small brisket? There really isn't any point in my trying to smoke a full brisket to feed my small family but I can't find any decent videos on how to smoke a smaller, "supermarket" brisket - something sized for a single family meal. If anyone can find a way to make a small brisket taste like the full version, it's Chef Tom!
They take the same amount of tony time.
Looks great! What flavor pellets were used?
Silly question...why foil instead of butcher paper for the wrap?
Great question, have you seen the brisket wrap test video - th-cam.com/video/vxMUiA5UCQM/w-d-xo.html. It's really a matter of preference. Thanks for watching!
One day ill have the balls to do this... At the moment i have a master built electric smoker.. and I get so nervous because some it's hard for my smoker to get up to temp
I have a brisket flat. What is the recommended why of cooking a flat only?
i call them meat pillows.
Looked good, but that's not what I'm looking for in a brisket. It's so hard to beat those old style central Texas briskets, in fact it can't be beat.
Crap. Now I have to make a brisket
Old school using a pellet grill, foil and bbq sauce? 😮
It really is pointless to season fat, but if fats your thing I guess you might as well flavor it
Remember he’s selling cookers not food
Brunt ends are like eating popcorn,I always over do it and those look devine...not to much sauce.
Sorry, Chef Tom, I did not understand why cutting the brisket into two pieces and let both of them in the smoker the same time. That makes no sense to me. The reason for cutting is the different cooking time for both pieces of the brisket. Did I understood something wrong?
He explains that within the first seconds of the video, bud. He's cooking this brisket like the old Kansas City pitmasters did it.
A brisket is two different cuts of meat and are offered as fatty (point meat) or lean (flat meat) at barbecue joints. He cut it in half because he used the point meat to make burnt ends, which is another way to serve the point meat and also because it wasn't fully done yet. He smoked overnight at a low temp (200F), pulled it in the morning and separated the flat from the point, wrapped it, then raised the temp to 250F until both pieces were tender. This usually happens at an internal temperature of 203 to 207F.
You wrap the pieces because big cuts like brisket can stall, meaning the internal temp won't rise after a certain point in the cooking process anymore without intervention. That's where butcher's paper or aluminum foil come in to trap the heat of the brisket and push through the stall. You also don't smoke brisket to an internal temp-you smoke to doneness, meaning the intramuscular fat is rendered effectively and is tender.
To add to your point. It's easier to separate while it's not done. It's to tender to try and separate once it's over 200. Better to do it before wrapping it while it still has some tug@@driftspecs13
Could you just cut the deckel off the top and do the entire flat separate?
@@quetimporta213 I understand, but in the video it seems to me that he took both parts of the brisket off the smoker at same time. If there are different cooking times for the flat and the point that make imho no sense because the should have different cooking times.
Creakstone. Isn't from Texas
Man I appreciate most all of your videos but I don't know how you can call it a "old school" with a pellet smoker. That wouldn't taste like traditional BBQ at all. Needs to be on an offset.
This gave me a semi
You cut a beautiful brisket in half for no reason. SMH. Bye bye juice.