Smoked Barbecue Brisket with Burnt Ends
ฝัง
- เผยแพร่เมื่อ 30 ก.ค. 2018
- Chef Tom cooks Smoked Barbecue Brisket with Burnt Ends because there’s really no such thing as smoked barbecue brisket without burnt ends. Using a Yoder Smokers YS640 pellet grill, Chef cooks a butter soft backyard brisket for family and friends with the point and the flat separated halfway through. What he ends up with is a succulently smoked, terrifically tender brisket with beautiful honey glazed burnt ends.
After a relatively brief 8-hour cook time, you’ll end up with perfectly hanging pencil thin slices that melt in your mouth. Along the way, Chef Tom teaches you how to use a knife to remove the fat cap, how to inject your brisket, discusses whether to place the fat cap side up or down on the grill, and goes over the importance of wrapping your brisket in foil.
► PRINT RECIPE: www.atbbq.com/thesauce/smoked...
RECIPE COOKED ON: www.atbbq.com/yoder-smokers-y...
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This is how you make good videos. No annoying sound effects or music! Lovey shots!
it's all about the food!
@@allthingsbbq This is a great video. However my one complaint is that I don't think we need to see the whole process of every injection and rubbing every inch of the meat.
I also have to say, I love that you use smokers from my hometown.
@@Tomfoolertfarley I actually enjoy the entire process. To each his own I guess
@@frankdunn1813 Same here! everybody has their different techniques. Love seeing others, keep the details please :)
@@frankdunn1813 for sure. That's fair.
Gave a thumbs up for saying there is no right or wrong way it is your way.
A true gentleman and professional .
Once again Chef Tom killing it week after week. I'm cooking for 60 people in two weeks and have all the confidence in the world in learning from a master!
That knife's sharpness is legit.
Dude, you need your own TV show.
He pretty much has his own TV show right here.
Shawn Mitcham I agree with you
Only thing I would not like is if the corporate powers that be on said TV network would not allow him to do what he wants and ruins the whole thing for him. But at the same time, the success he would have if they did allow him creative freedom, would be awesome to see.
Speaking of being himself, my favorite is when he jokes about bacon bits on the smoked deviled eggs video. You’re right TV producers may ruin it. Let’s keep Chef Tom just like he is. 👌
NO. We dont need anymore idiots who don't know how to make BBQ teaching people "how to make BBQ".
Love watching your cooks! Smoke On brother!
No mixed words, no personal commentary , just straight bar b que info!Great video
Something I like about Chef Tom is that he makes cooking fun. Thank you for the great video! Doing this brisket tonight for a group of friends!
You don't make barbecue. This is something else. This is pure magic.
It's pure garbage. Nasty boiled brisket.
Every joint in Texas and and Texan worth their salt can cook a whole brisket evenly. This guy can't. LOL Silly Californians. Stick to tri tip or something.
The BBQ Jerk lets see yours?! Copy a link here cause you sound like a lil bitch ass hater. I’m in Cali and bet I will do anything better on a smoker or a grill better than you! No matter the cut… name it and let’s go champ!
Not, a hater. I just know Texas brisket (the best in the US). This video is crap and not how it's done. It might pass in California. Californians know NOTHING about BBQ. They think tri tip is BBQ. Hahaha....
The restaurant I work at has lines out the door. I think that tells me all I need to know. I don't need approval from TH-cam BBQers with pellet smokers.
My mouth was watering. That looked fabulous. Can't wait to try some of you techniques to perfect my brisket. Love watching your videos. They are all done so well and lots of useful information. Keep them coming!
This is one of the greatest BBQ videos on brisket online. Awesome job Chef Tom!!!
I have to tell you it's not just cooking an entire planet is coming together over food your techniques and use of spice is phenomenal it takes a great deal of practice and skill to get to your level thank you for sharing.
Why haven't Food Network picked this guy up yet. I could easily binge watch this BBQ goodness.
They'd want to change his whole style. I can imagine Food Network producers wanting to add some graphics, voice-over, music, and sound effects. I think they'd ruin a really great show! Unfortunately :(
I agree his channel is great! However, the food network would just screw it up.
Thanks Chef Tom! I'm on my 6th brisket and today is Thanksgiving 2020! My briskets are now being demanded at all family gatherings thanks to you! Happy Thanksgiving!
Incredibly well explained. You’re one of the few people on TH-cam that takes the time to explain exactly what you’re doing in down to Earth human terms. Job well done!
One of the best videos out there. Chef Tom is simply awesome at his presentation
Love the angle of the dangle 😉 Spot on, simple, no fuss and to the point, awesome work, and thanks for sharing🔥😍🍻
all about the heat of the meat!
21:45 "Check out the angle of the dangle!" 😂
Man I love the cooks from the perspective of the backyard chef!
Hands down the best brisket video on TH-cam, and think I've watched them all!
Burnt ends are one of the best dishes done right. This is how it's done right.
"Do what's in your heart." (21:38)
Your passion in this video is what allows food to transcend physical sustenance and become nourishment for the soul.
Thanks for this video. My hubby wanted brisket for his bday. I had never made it before. I watched many videos but went with your technique. So glad I did. Turned out just spectacular. Best burnt ends I have ever had! My TX hubby was so thrilled. I had not seen anyone separate the point and the flat before wrapping. I think that was the ticket!
My mouth was watering watching him slice that beautiful brisket!
"Check out the angle of the dangle" I lost it lol Great video tom!
Great video, one of my favourites of yours, I'll be sure to try this method soon, burnt ends have been on my to do list for a while
try it out and let us know how it goes!
will we ever know how it went?
Love your brisket videos! It's great to see the differences on how people cook brisket. Thanks for putting up quality content. Keep it up!
After reading dozens of articles and watching a score of videos, I thought I'd heard everything useful about smoking brisket. Then I came across your video. Almost didn't watch it, but the burnt ends plug made me curious. Probably the best brisket video I've ever seen! You just got another subscriber my friend. Thanks!
We got ourselves a smoker recently thanks for the video from Barcelona (Spain)
Chef Tom, you’re my spirit animal! 😂
The Brisket of course looked perfect a meal to share with the world, and be nice to each other I love that...
Another amazing video! Keep it up Tom!
This is definitive a video i like how it´s made!
No interupting unneccesery way to load music.
He shows the steps to step howto verry well.
But one thing makes me wonder,how is that possible an american guy dont like fat everywhere and cut it off.
Thats a new thing and pretty nice to see an american guy reducing fat!
Thumbs up & you have a new sub.
well done
I subscribed after watching one video. Damn good cook my man! 👌🏽
Love your videos, man. Quality content. Keep up the good work!
My wife and I really enjoyed watching this video as we prepare our brisket for our family feast.
I must say chef tom... You have balls of steel my man. Seperating point and flat at wrap stage. Now I know your just showing off. Awesome, Awsome cook my man.
I mean, he did a fantastic job that much is clear. What is so balsy about what he did though? Just separate, then wrap.
@@seanmckenzie4221 Separating can be an intimidating process for inexperienced or first time cooks.
That platter at the end is straight out of a fantasy I once had
You've only had that fanatsy once? That's my daily fantasy!
This video allowed me to cook several of the best briskets I have ever had. Thank you so much for your fantastic videos
Looks so Good !!! THanks for sharing that one !!
you deserve more subscribers
Really Enjoyed...I shall now call you The BBQ Surgeon General!!!
Great footage, great editing, great cook! Very informative. Looks really delicious. Excellent video!
By far, the best BBQ/cooking videos on the whole internet!
Swear to god I opened TH-cam looking for a brisket recipe and this is the first video showed up. I really appreciate what you do keep’t up .
Thanks for watching!
Don't follow it. He doesn't know what he's doing.
^ This guy! 🤔🙄🤣
Agreed
Hahahaha. Man just ignore him as we ignore the male in porn videos
😂😂😂😂😂😂😂😂😂😂😂😂😂😂
outtakes were awesome! Brisket wasn't bad either ;-) /drooling/
Engaging, no bull shit, perfectly presented, no over plays, lovely camera angles! Awesome man! Sending some respect your way from India!
This guy makes incredible videos. Has a beautiful voice. Very knowledgeable... and his methods work! No crazy head banging music. Just great information. He has changed the way I cook brisket. Thank you, Chef Tom.
Thanks for watching!
Angle of the dangle🔥👍💥🤠
Very pro loved the video thanks for the info and the technique dude.
ok you had me drooling with that beautiful brisket....nicely done Chef.....
a tutor expert. very easy to follow along and understand. Very nice video.
Why does this channel only have 170k subs? I just can't believe how this guy's passion for food is being ignored.
Tell a few friends
Malcom reed has the Bbq subscribers and Bbq pit boys
It’s vids like these that make me want to fly halfway around the world and go to Texas and have me some fine flavor brisket, right there! Damn! :-)
Texas dosnt know real BBQ, travel to a true southern state. Texas likes to think they are the south... or the west.... which ever title fits them at the time. Florida, Georgia, The Carolinas, any state but Texas.
Pssssh. Whatever you say buddy. Don’t hate
Thanks for this video. It looks like the real deal and is making my mouth water. Can't wait to try it.
the techinicality is 100% this dude is like a scientist of brisket! respect!
Check out the angle of the dangle! Hahaha
He had to fold it by hand.
Did you see how he wrangled that dangle? He's "experienced."
The angle of the dangle is inversely proportionate to the heat of the meat.
Kevin Taylor dont forget moisture and tenderness!
@@TOMVUTHEPIMP noticed that. is that bad?
"GOT IT!" Lmao that tickled me
If you want to know about grilling and learning how then this clip from Chef Tom is your best bet, he teaches as he cooks, what a great man he is, I'll eat at his business or place any day of the year....GO CHEF TOM...L9VE YOUR SHOW BROTHER❤😇🙏🏽👍🏾
Another awesome video!! Well done and looks great!
That flat brisket looks incredible. Can you fly to New Jersey so I can try :p
As long as he hops up to Maine next.
“Angle of the Dangle” lmao
Put it on a shirt and I’ll buy it!!
You’re the best Chef Tom! Keep up the great videos!
OMG, I got a Yoder smoker for my birthday and your brisket was my first cook last night. It was perfect! So tasty. Thanks for teaching us how get such great results! I made the beef broth for injection from Veal Demi-glace. Worked beautifully.
This is a great example of temp not dictating doneness. Feel is the name of the game and if the temp says 195, 200, 205 etc. but the meat is not probe tender than the train needs to keep on rolling. Making BBQ is like fingerprints, every one is unique.
Exactly. When you cook low and slow at 225 your meat will usually be tender by 195-200, but when you cook at 275-300 like he did your meat won’t be ready until much higher. The connective tissue takes heat and time to break down and so many different variables can effect it along the way. Use temperature as a reference, but always resort to feel to tell when your meat is ready.
Nobody cooks @225 besides morons.
@@TOMVUTHEPIMP lots of people do
Because they don't know what they are doing.
The BBQ Jerk what do you cook at?
Wow, in central Texas we do this way different.
Aaron here - I grew up in TX before moving here to KS 7 yrs ago - you're exactly right. I had NO clue what Burnt Ends were when I arrived. Now, they're my favorite part of a brisket. Give it go if you've never tired - it might take a few attempts, but it's well worth it once you master the technique.
@@allthingsbbq I've never heard of or had burnt ends until I went to KC. Now my favorite part of the brisket!
Bought these two rubs in the store the other day and thought “Wonder what I should make next” thanks for giving me the answer!
Good stuff Tom, never seen cooking like this
Can you do more smoking on the Kamado Joe? Especially how you guys set it up for a low and slow
The angle of the dangle, is directly proportional to the heat of the meat.
Outstanding!!!!! I love Chef Tom's Vid's!!!!!
Perfect!!!!!! This will be my reference vid for my first smoked brisket. Great job!
And here I am. Eating water for breakfast.
Dude! I need details on your knives, especially the large one you're using to slice the brisket
raz0r00 The Wusthof 14” Brisket Slicer... simply, “the Beast”, around here.
www.atbbq.com/wusthof-gourmet-14-brisket-slicer.html
Thanks for watching!
One of the best bbq video’s I’ve seen by far! Good step by step instructions and no annoying music in the background! Brisket looks like it could melt in your mouth! New subscriber here 👍🏾
Tom,you are a BBQ hero,big kudos for an excellent no frills video, love the enthusiasm bro!
Hey Chef Tom, my girlfriends aunt, uncle and I dropped into ATBBQ today, they stopped in to say hi where as I stayed back due to me having really bad social anxiety. They carried on the message of you saying “What’s up” to me so I just wanted to say what’s up back! I’ll be back in soon and maybe we’ll get to talk then.
Check out the angle of the dangle. 🤣
Awesome Tom one of the best videos on this mate
I’ve watched this video a few times. I have a huge smile every time.
Can you pleeeeease do some breakfast food on the grill
th-cam.com/video/KMB2Ycpz4FI/w-d-xo.html
Can you do a video of a foil wrapped Brisket vs Butcher paper wrapped Brisket to see which is best.
I would love to see it done again, but Franklin has a video comparing it as well as T-Roy Cooks did one about a year ago I believe. They all had pros and cons (unwrapped/paper/foil)
pitmasterX does a video on this
we do it in foil as a we dont have butcher paper easily available on the island, it raises the temps a lot more than paper, but if you watch you timings you can easily get a fast consistent result without having to worry too much about temps.
Great take on brisket and burnt ends.
Outstanding job on this video!
Good gawd...I was literally sniffing my monitor.
This was painful to watch. Regardless if it's fat side up or down, from trail n error I always leave the fat cap. At least 1/4 or 1/2 inch of cap. The flat n point were removed when it was piping hot thus all the juice ran out.
Another great video! Brisket burnt ends are by far my favorite part when I get a brisket! Amazing cook!
Thank you for including all the links for where you got your injector from! you're a bloody legend mate!
Tom, will you be my Dad?
I'm a 33years old chef and I'm in on your idea too budy😂😂😂👊🏾.
Man
No wonder your not known in BBQ circles,
Learn to make a brisket, because you are not making a Brisket
This is a joke right? I’m really hoping so
Apachie 1 Get the stick out of your ass man.
The Angle of the Dangle. Pure gold.
Beautiful, I agree with you 100%. So many people want to argue but I love everything you said. Some people demand BBQ be cooked "this way or that way". There are MANY ways to cook your meat...it's ok to experiment.
This channels always been so addicting. top shelf.
Great job. Very educational!
Heck yeah! That was a fantastic presentation! Excellent explanation. I did my first 11.33 lbs brisket today @ 225 for almost 10 hours.... i didnt like it. Was a tad bit dry. I separated the point and flat first. I'm going to do another with your method. Thanks for the awesome video!
Dude that yoder puts out excellent product. Amazing looking brisket brother! Great job.
I used this method on my Traeger yesterday. It was the 4th time I've done brisket at home and this was hands down the best one I've done. I'll be doing them this way moving forward, it was as perfect as it gets. Thanks for the great videos; love watching you guys!
I did it how he describes in the video, during the cook. It was about 160 internal.
So happy...have found you!!! Thank you very much!
Looks absolutely amazingly delicious
I'd like to make these... Thanks for the thorough explanation and easiest way of doing it.