I almost didn't watch this video because it's an hour long and I've already seen many how-to brisket videos . . . but WOW, I'm glad I watched it! Joe Yim is THE MAN! What an awesome in-depth tutorial!
The "How to trim brisket" chapter could be a two videos series anywhere! So detailed explanation. So, the "How to slice a brisket" deserves an Oscar, of all the brisket videos I've seen, they always cut in half, some slices from the point, some from the fat and burnt ends. This dude went aaaall the way through, hot to, how not to, what and how can some parts be used.
Holy crap, that was phenomenal. What an incredible amount of information. I subscribed to Joe's channel and look forward to watching more of his teachiing.
This was really a great video. A lot of thought went into this. If I had this video from my first brisket?? I still would have good cooks and bad cooks. This is a great tutorial. Every brisket is different. I had a 12 pound brisket that took me 20 hrs to cook. It came out great. It just took 20 hours for it to get tender. At first I thought I over cooked it. I also cook at 220 Fahrenheit.
I recently started following Joe's channel too. He's great! I foil-boat and do a 15 hr hold when time permits. I learn something new each time I watch a new vid. great co-Lab!
@lcglazer I get it. I'm just being a dumbass/smartass. I'm pretty brisketed out myself. At least this one didn't need to be done on a $2k-3k offset. Probably still needs to be a $300 wagyu brisket.
Wow, what a great video with tons of information. One question I have is, do you find any benefit to dry brining the brisket a day before. If so, would you also add salt and pepper to the outside just before the cook, as you did here. Or would that be too much salt? I have yet to cook a brisket however I do dry brine other cuts before putting them on the smoker. ChefSteps, you are knocking it out of the park with content. Please keep it coming
I actually get surgical and cut that part he called the “ Mohawk” out. Their is a gap but, I don’t lose any meat. The heal part Gets the same treatment. Those parts of the meat that was cut off could be snacks for the cook during the brisket cook. Instead of making it into sausage.
Joe, I've watched you across 4 channels at least on youtube. I appreciate your knowledge and content. Question, one thing I missed was fat towards the fire or not? Then with a Weber kettle, when doing indirect like you are doing, where do you think the hot surface is?
Love this content. Can't wait to dive into the deeper stuff on Chefs Pass. But am so sick of the cliche 'slide acoustic' music on BBQ. It's so beyond cliche after decades. C'mon. Rise above the easy crap.
Am I crazy or is this an under seasoned brisket? That was an extremely light coat of salt and pepper from what I've seen from others and certainly much less than I typically go for. If we compare this to other sous vide recipes where we're salting by percent weight, this feels like it's less than 1% for sure.
Kind of surprising to see someone cooking “Texas style” brisket without wood (let alone post oak). Definitely not going to taste like it actually does here in Austin.
What is the issue with too much salt? Unless you have very particular cardiovascular issues and your eating a principly a very high sugar or vegan diet their is no evidence that Salt can cause an issue, and a lot of evidence that we don't eat enough salt. If you hace GERD or gastric reflux, this happens because the top of your stomach is not closing because its PH is too Low! Your stomach should be at a PH of 0.5 to 1 max. The way to move your stomach towards 0.5 is to eat more salt. This closes of the top of your stomach. A fast solution to a low a PH stomach is to drink vinegar. It will A. Close off the stomach B. Tell the body its overproducing acid and needs to cut its production This is a rather more contensious view. I believe we are not evolved from Savanah apes but from river/sea shore apes who used to live off either fresh or rotting sea vegetables (think kimichi, Sauerkraut) fresh crustaceans, oily fish etc, sumplemented by scavenged meat & bones that had been killed a month or more earlier by an apex predator. This is because we like meat to be left to hang (rot) for a month to gain flavour. And similarly we break bones to get the fat out or cook them to make stocks or broth. Even when we cook land derived vegetables they are from sea/river derived vegetables and they do best if cooked in water with sea levels of salt in it. So altogether salt is not bad its very useful, imho
Brisket is blue collar food. Such food is cooked to maximize the product. So, has the brisket always been trimmed of its mohawk and other islands of fat? After all, trimming the fat reduces the brisket by 20% and the smoking of it by another 20%. This does not appear to be the most economical use of the meat.
Coming from a texan, thats some very mid brisket at best, iffy smoke ring and not anywhere juicy enough to be anything beyond just a run of the mill b teir bbq place in every town
@@borrago i mean its a possibility im a snob about bbq living nears multiple top 10 in tx places, but honestly any church cookout or family get together has better brisket imo😬. I'm happy you got to experience some of the amazing food we had to offer friend😁
@@coreyward the key to any quality brisket is wood choice, there is a reason you don't often see charcoal at any proper bbq place, its just an inferior cooking tool. If you don't use oak or mesquite your losing out on a huge amount of flavor. Its important to do everything you can right when there are so few variables, and using charcoal over wood is the biggest mistake you can make.
Joe is such an excellent teacher. Honestly just blown away by not only the brisket but the pure teaching technique on display
appreciate it! please check out my youtube channel for more bbq videos!
I almost didn't watch this video because it's an hour long and I've already seen many how-to brisket videos . . . but WOW, I'm glad I watched it! Joe Yim is THE MAN! What an awesome in-depth tutorial!
Glad you enjoyed it! Joe is the best!
The "How to trim brisket" chapter could be a two videos series anywhere! So detailed explanation.
So, the "How to slice a brisket" deserves an Oscar, of all the brisket videos I've seen, they always cut in half, some slices from the point, some from the fat and burnt ends. This dude went aaaall the way through, hot to, how not to, what and how can some parts be used.
I've been backyard smoking briskets with great success for at least 15 years and this is by far the best detailed explanation of cutting.
I've watched a lot of Brisket videos - this is the Masterclass!
Joe Yim is the best. As is chefsteps. Great job as always guys.
appreciate! thanks for watching!
Thanks for watching!
Dang man! A Mighty Joe Yim Master Class!
appreciate it! means alot
This is an excellent video. Thank you so much, saving this to rewatch next time I'm trimming
Holy crap, that was phenomenal. What an incredible amount of information. I subscribed to Joe's channel and look forward to watching more of his teachiing.
This was really a great video. A lot of thought went into this. If I had this video from my first brisket?? I still would have good cooks and bad cooks. This is a great tutorial. Every brisket is different. I had a 12 pound brisket that took me 20 hrs to cook. It came out great. It just took 20 hours for it to get tender. At first I thought I over cooked it. I also cook at 220 Fahrenheit.
Joe Yim is a master at his craft yall, nice video
This was one of the best videos I’ve ever seen. The detail and explanations of every step were awesome.
You guys always do such an amazing job. Thanks for putting out killer content
This was excellent instruction for a home griller! Plenty of tips. Thanks Joe!
appreciate it! please check out my youtube channel for more bbq videos!
@@knoxavebbq I will!
I recently started following Joe's channel too. He's great! I foil-boat and do a 15 hr hold when time permits. I learn something new each time I watch a new vid. great co-Lab!
I'm here for the MIGHTY JOE YIM! Nailed it!
ChefSteps just keeps crushing the content. Amazing tutorial again. I continue to learn so much from you guys.
This is the World's definitive video on how to prepare and cook a brisket!
This dude has a PhD in brisket. Amazing video.
Thanks! I’ve ruined many many briskets before I knew what I was doing. Also had to work in Texas for a few years to figure it out. Lol
yeah except this is the same as any of his 30 other brisket videos he's done
@@lcglazer and yet here you are.
@@jt5747 I respected the video and came for a look, but after skipping around, I saw nothing different in this video.
@lcglazer I get it. I'm just being a dumbass/smartass. I'm pretty brisketed out myself. At least this one didn't need to be done on a $2k-3k offset. Probably still needs to be a $300 wagyu brisket.
Great job Joe!
Wow, what a great video with tons of information. One question I have is, do you find any benefit to dry brining the brisket a day before. If so, would you also add salt and pepper to the outside just before the cook, as you did here. Or would that be too much salt? I have yet to cook a brisket however I do dry brine other cuts before putting them on the smoker. ChefSteps, you are knocking it out of the park with content. Please keep it coming
BRAVO!! Excellent video👍
Thank you! Cheers!
Post the Ribs and Burgers ASAP!!!
Coming soon! We promise!
Love this 🤌
Go Joe! Great video!
Thanks for watching!
This guy is my bbq yoda. Not to be confused with yoder. Unless he is
nice, great info
I actually get surgical and cut that part he called the “ Mohawk” out. Their is a gap but, I don’t lose any meat. The heal part Gets the same treatment. Those parts of the meat that was cut off could be snacks for the cook during the brisket cook. Instead of making it into sausage.
Y’all have done it again 🤘🏼
Great video! I don't know if I missed it but did he talk about doing a hot hold?
After having this brisket, do you have any ideas on how you'd update the apartment smoked brisket?
Joe, I've watched you across 4 channels at least on youtube. I appreciate your knowledge and content. Question, one thing I missed was fat towards the fire or not? Then with a Weber kettle, when doing indirect like you are doing, where do you think the hot surface is?
My worlds just collided
Ahem…..*to the tune of Jolene*
JOE YIM, JOE YIM, JOE YIM, JOE YIIIIIIIIIIIIM
ha! that's funny. thanks for watching.
Excellent input from the crow in the background.
How could I replicate this in a natural gas BBQ?
I want to know how many people are standing off camera with plates.
Oh, and Joe, What happened to the use of a proper fire starter?? ;
This is a mic drop video. Everyone else should just give up and not bother anymore.
If you're gonna do it ... do it all the way!
❤👍👨🍳🔪
where is Aaron Franklin when you need him??
علي موحان😘❤😘❤😘❤😘❤😘❤😘❤😘❤😘❤😘❤😘🤝😘🤝😘❤😘❤😘🤝💗🤝💗🤝💗🤝💗🤝💗🤝💗🤝🤝💗💗🤝💗🤝💗🤝💗🤝
At 28:45 I knew this was going to taste like crap. He didn't use Korean newspaper to light that fire so the rest is a complete waste of time.
It was used to light the coals. 🤫
i really appreciate everyody's effort but 1h for a brisket cooking video is really too much
That's A LOT of fat 😂
Sure was. Never seen a brisket like that. Haha
Love this content. Can't wait to dive into the deeper stuff on Chefs Pass. But am so sick of the cliche 'slide acoustic' music on BBQ. It's so beyond cliche after decades. C'mon. Rise above the easy crap.
First!
who cares?
The classic Texas BBQ book, Legends of Texas Barbecue, does not trim its briskets.
Am I crazy or is this an under seasoned brisket? That was an extremely light coat of salt and pepper from what I've seen from others and certainly much less than I typically go for. If we compare this to other sous vide recipes where we're salting by percent weight, this feels like it's less than 1% for sure.
Kind of surprising to see someone cooking “Texas style” brisket without wood (let alone post oak). Definitely not going to taste like it actually does here in Austin.
@@knoxavebbq Any reason you didn't put the wood in sooner?
@@coreyward honestly, I forgot. Haha. But we did off camera.
What is the issue with too much salt?
Unless you have very particular cardiovascular issues and your eating a principly a very high sugar or vegan diet their is no evidence that Salt can cause an issue, and a lot of evidence that we don't eat enough salt. If you hace GERD or gastric reflux, this happens because the top of your stomach is not closing because its PH is too Low! Your stomach should be at a PH of 0.5 to 1 max. The way to move your stomach towards 0.5 is to eat more salt. This closes of the top of your stomach. A fast solution to a low a PH stomach is to drink vinegar. It will
A. Close off the stomach
B. Tell the body its overproducing acid and needs to cut its production
This is a rather more contensious view. I believe we are not evolved from Savanah apes but from river/sea shore apes who used to live off either fresh or rotting sea vegetables (think kimichi, Sauerkraut) fresh crustaceans, oily fish etc, sumplemented by scavenged meat & bones that had been killed a month or more earlier by an apex predator. This is because we like meat to be left to hang (rot) for a month to gain flavour. And similarly we break bones to get the fat out or cook them to make stocks or broth.
Even when we cook land derived vegetables they are from sea/river derived vegetables and they do best if cooked in water with sea levels of salt in it.
So altogether salt is not bad its very useful, imho
Brisket is blue collar food. Such food is cooked to maximize the product. So, has the brisket always been trimmed of its mohawk and other islands of fat? After all, trimming the fat reduces the brisket by 20% and the smoking of it by another 20%. This does not appear to be the most economical use of the meat.
You can use those trimmed parts to make other stuff such as tallow and ground beef so it's not wasted.
Coming from a texan, thats some very mid brisket at best, iffy smoke ring and not anywhere juicy enough to be anything beyond just a run of the mill b teir bbq place in every town
@@borrago i mean its a possibility im a snob about bbq living nears multiple top 10 in tx places, but honestly any church cookout or family get together has better brisket imo😬. I'm happy you got to experience some of the amazing food we had to offer friend😁
The color is probably partly due to the fact that he cooked it with charcoal primarily, not wood. Charcoal doesn’t smoke much.
a visible smoke ring doesn't actually indicate a quality brisket
@@coreyward the key to any quality brisket is wood choice, there is a reason you don't often see charcoal at any proper bbq place, its just an inferior cooking tool. If you don't use oak or mesquite your losing out on a huge amount of flavor. Its important to do everything you can right when there are so few variables, and using charcoal over wood is the biggest mistake you can make.
Joe has worked at several top bbq spots including terry blacks as well as truth bbq, ranked #3 in Texas.