Chef Tom is THE best. Met him 2 years ago, very gracious with his time. He is the absolute best at teaching and explaining how to smoke. I have learned so much from him over 7 years. I would not be as good of a pitmaster without Chef Tom.
Fabulous looking brisket!! My wife and I stopped at ATBBQ Monday on our way back to OKC from Kansas City. Left with literally one of everything!! Keep up the great work!
YOUR KNIFE SKILLS ARE SECOND TO NONE, I HAVE ONLY SMOKED ABOUT FOUR BRISKETS IN MY LIFETIME IT IS DEFINITELY A "FOOD OF LOVE THING" BUT YOUR TEACHING TECHNIQUES MAKES COOKING ANYTHING MORE SIMPLISTIC I HOPE TO SHARE A BRISKET WITH SOMEONE WHO WANTS TO FOLLOW THROUGH WITH THIS RECIPE. THANKS CHEF TOM I HAVE ONE OF THE BEST HOMEMADE VIDEO BBQ COOKBOOKS EVER!!! I IMPRESS ALL MY FRINDS EVERYTIME. 🔥🤝✌🏾🤝🏽
Hey dude, the ends of that brisket is absolutely perfect to put into an Australian meat pie with a bit of onion and gravy. Would love to see your take on it
I’m a huge fan of your videos, products, and recipes. I prefer to use Rumble rather than RUclips, so I won’t be using RUclips much longer. When do you expect to post your videos to Rumble? Thanks for your terrific work!
If i didnt know better.. u definitely have surgical skill with your knife. Separating the layers of meat n then the fat.. and ur explanation is what a surgical resident is taught. U really did it in probably the most realistic and understandable way. Cheers
I just want to clarify... You can leave the brisket unfrozen in the sealed cryovac it came with from the store for up to 40 days, and it will not spoil?
You need to know the pack date. Ask the butcher if it's not on the label. If you can't verify the pack date go 30 days later n the cryovac. But it needs to stay in the bottom of the fridge where it's colder and less likely to have temp changes for the door being opened and closed all the time.
Hey Tom, so if i pick up a whole brisket and i leave it in the vac bag it came in, i can leave it in the fridge for up to 40 days before it goes bad as long as there are no leaks in the bag?
Sorry there's more than salt and pepper to a bark and full thru flavor. Kc born and raised but I have to admit it doesn't get much better than gates for the sauce
Awesome! I'm in the process of purchasing me a Yoder YS640S Pellet Grill and will begin making some bbq meats for the family. Where is the best place to purchase some of those boning knives you used for trimming the brisket? Thank You!!
I never thought I'd be watching a video of a man playing with his meat haha, but I'm talking all this advice and will try to not mess up the Christmas eve dinner bahaha.
I watch a ton of these videos and I love the content, but the camera angle is always so low that it makes it difficult to see the color and texture present on the board. I don't think an overhead camera is necessary, but something just a little bit higher would be great...allowing us to look down on the board instead seeing everything from the side.
Stating the slightly obvious to most I guess, but to help trimming you need a razor sharp curved boning knife. You won’t believe how much easier it makes it. Just make sure your careful about your other hand. It isn’t nice when you don’t and you end up trimming your fingers instead.
We have not. We've cooked on the Roccbox, Ooni Pro + gas, and the Ooni Koda 12 and 16. The Ooni Koda cooks well. Alfa has a gas-fired new portable that'll be launching soon. Like any cooking device, knowing what you want from the oven will help guide your purchase.
Chef Tom I love your videos but you seem to use a lot of salt. What about those of us who should be limiting our salt intake? Do you have suggestions? Thanks
You lost me at separating the two muscles from one another. It’s just…against everything we know about traditional bbq. HOWEVER, there is a benefit that we can all see in the end product with bark all around. So it’s permissible. 😆 Chef Tom definitely keeps dishing out (see what I did) must watch and MUST TRY recipes! Cairn wait for the Mac!
It would seem the flavor of a Kansas City style brisket depends more on the rubs and sauces than the smoke and meat. Pellet smokers do not get that deep, rich, smokey flavor compared to an offset. So using an oven with the same method of injecting and saucing would probably achieve the same result.
Injecting liquid into the meat doesn’t actually make the meat fibres juicier - as soon as you slice into the whole cut of meat, all that injected liquid just runs out. Better option is to marinate overnight, so the brine actually penetrates throughout the meat - injections of liquid add flavour yes but mostly its just for show on RUclips hahaha
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Going to be a good day with another brisket and burnt end recipe
Having you as a neighbour would be my no.1 perk in life
Yours is a masterclass in BBQ. I have learned so much from watching your videos. Thank you!
+1
Thanks for watching and taking the time to comment!
Bro after seeing this process I don’t mind paying a lot for brisket. It’s an art!!!
Tom, you are the master of trimming brisket! Thank you!
Thanks for watching!
One of the best explained brisket videos I've seen yet. Will definitely be my go to recommendation for when people ask me how I do a brisket.
Thanks for watching!
This made me go out and buy a brisket!! It's on!
Chef Tom is THE best. Met him 2 years ago, very gracious with his time. He is the absolute best at teaching and explaining how to smoke. I have learned so much from him over 7 years. I would not be as good of a pitmaster without Chef Tom.
My next smoke!!
I drooled during the whole video. Thx Chef!
Smoking my first brisket in a couple of weeks. Pretty nervous, but I've got a good teacher. Thanks, Tom!
What I've grown fond of doing is separating two briskets, and making burnt ends with the points. Then brine the flats for pastrami.
Love to see smoke leg of lamb ... Great video and a tasty meal ...
We'll add it to the list! Here are some previous lamb recipes: www.atbbq.com/thesauce?ss360Query=lamb
I grew up in KC, and that was a damn fine job on that brisket!!
I just received my first SRF wagyu 17lb brisket. I am going to do it this way, and hold it until my guests arrive.
Even after such a long time, there is always something new to learn from Chef Tom and everything looks delicious again 👍👍👍
Thanks for watching!
Just wanna say thank you for all your videos.
Thanks for watching!
Fabulous looking brisket!! My wife and I stopped at ATBBQ Monday on our way back to OKC from Kansas City. Left with literally one of everything!! Keep up the great work!
Glad you were able to make it in! Thanks for watching!
Thanks Chef Tom from Perth in Australia. Been watching for years and continue to try your recipes on the Big Joe. Keep ‘em comin!
thank you chuds bbq for the foil boat
Brisket mac and cheese? Oh hell yes please!
Well done. Thanks for the inspiration
Thanks for watching!
YOUR KNIFE SKILLS ARE SECOND TO NONE, I HAVE ONLY SMOKED ABOUT FOUR BRISKETS IN MY LIFETIME IT IS DEFINITELY A "FOOD OF LOVE THING" BUT YOUR TEACHING TECHNIQUES MAKES COOKING ANYTHING MORE SIMPLISTIC I HOPE TO SHARE A BRISKET WITH SOMEONE WHO WANTS TO FOLLOW THROUGH WITH THIS RECIPE.
THANKS CHEF TOM I HAVE ONE OF THE BEST HOMEMADE VIDEO BBQ COOKBOOKS EVER!!! I IMPRESS ALL MY FRINDS EVERYTIME.
🔥🤝✌🏾🤝🏽
Thanks for watching!
Legend has it Chef Tom’s still probing a brisket somewhere 😅
Hey dude, the ends of that brisket is absolutely perfect to put into an Australian meat pie with a bit of onion and gravy. Would love to see your take on it
Man! I am so impressed with your methods and professionalism. I can almost taste that!! Thankyou for the video. And videos😉👍
Thanks for watching!
Great butchering tutorial video! As always, two big thumbs up!
Thanks for watching!
I’m a huge fan of your videos, products, and recipes. I prefer to use Rumble rather than RUclips, so I won’t be using RUclips much longer. When do you expect to post your videos to Rumble? Thanks for your terrific work!
I'd love to see a vid where you take all those scraps and do something with them :D
Thanks for the butterfly tip!
Such a good demo as always Tom!
Thanks for watching!
Some recipe ideas chef Tom :
Beef and chicken espetada
Beef pinwheels ( stuffed steak rolls)
Guide to steak sauces ( mushroom - peppercorns - entrecote - Béarnaise)
If i didnt know better.. u definitely have surgical skill with your knife. Separating the layers of meat n then the fat.. and ur explanation is what a surgical resident is taught. U really did it in probably the most realistic and understandable way. Cheers
Thanks for watching and taking the time to comment!
KC BABY!!
That was good but you have me so looking forward to the brisket mac & cheese! Because of you I bought one of those injectors, It works great.
I just want to clarify... You can leave the brisket unfrozen in the sealed cryovac it came with from the store for up to 40 days, and it will not spoil?
You need to know the pack date. Ask the butcher if it's not on the label. If you can't verify the pack date go 30 days later n the cryovac. But it needs to stay in the bottom of the fridge where it's colder and less likely to have temp changes for the door being opened and closed all the time.
Thank you for all the butchery tips, Chef. I rarely get large cuts like this, but your advice is making me reconsider trying!
Thanks for watching!
Love your channel!
Thank you so much!
Mouth watering video my friend!
Thanks for watching!
Incredible video!! Do you have any safety tips for overnight smoking on an offset?
Don't drink all night
😮Wooooweeee!!!😮 good video sir
Thanks for watching!
Thank You for this video..
Thanks for watching!
Awesome job
Thank you.
Hey Tom, so if i pick up a whole brisket and i leave it in the vac bag it came in, i can leave it in the fridge for up to 40 days before it goes bad as long as there are no leaks in the bag?
You need to go from the pack date. Not just when you pick it up from the store.
Love KC BBQ. 🔥🍖🍗🥩🍻🐮🐷
The most Missouri sauce would consist of Mountain Dew, tobacco, high fructose corn syrup, and the crud that comes off scratch-off lottery tickets.
😄
LOL, I grew up in KC but on the Kansas side. I missed the lottery ticket spices 😂
LMFAO!!!!!!!
😂😂😂😂😂😂
Sorry there's more than salt and pepper to a bark and full thru flavor. Kc born and raised but I have to admit it doesn't get much better than gates for the sauce
How's it goin chef Tom, commented on a previous video about burnt ends on a gas grill. Would like to see a video as I have a gas grill at the moment
Hey Chef Tom. Can you show us a breakfast pizza recipe??
Here is an older recipe: www.atbbq.com/thesauce/pizza/recipes-breakfast-pizza/ Might be time for a revamp!
Looks delicious. Now try some pork belly burt ends
Always down for pork belly burnt ends. I'm sure we'll do another video on those again someday.
Never separated my brisket but this is definitely going to happen soon
Awesome! I'm in the process of purchasing me a Yoder YS640S Pellet Grill and will begin making some bbq meats for the family. Where is the best place to purchase some of those boning knives you used for trimming the brisket? Thank You!!
yeah, i really like my atbbq injector.
Great video. Any preference to foil over butcher paper for the wrap?
What knife are you using? and what method of sharpening to you employ? Thanks
I never thought I'd be watching a video of a man playing with his meat haha, but I'm talking all this advice and will try to not mess up the Christmas eve dinner bahaha.
Burnt ends 🤤🤤
I need to stop watching this, before I go to sleep
I watch a ton of these videos and I love the content, but the camera angle is always so low that it makes it difficult to see the color and texture present on the board. I don't think an overhead camera is necessary, but something just a little bit higher would be great...allowing us to look down on the board instead seeing everything from the side.
Stating the slightly obvious to most I guess, but to help trimming you need a razor sharp curved boning knife. You won’t believe how much easier it makes it.
Just make sure your careful about your other hand. It isn’t nice when you don’t and you end up trimming your fingers instead.
You let the brisket rest all day wrapped? Do you put it in a cooler for 8+ hours?
Can you make burnt ends in oven if you dont have a smoker
Have you used the bertello grand
We have not. We've cooked on the Roccbox, Ooni Pro + gas, and the Ooni Koda 12 and 16. The Ooni Koda cooks well. Alfa has a gas-fired new portable that'll be launching soon. Like any cooking device, knowing what you want from the oven will help guide your purchase.
Chef Tom I love your videos but you seem to use a lot of salt. What about those of us who should be limiting our salt intake? Do you have suggestions? Thanks
You lost me at separating the two muscles from one another. It’s just…against everything we know about traditional bbq. HOWEVER, there is a benefit that we can all see in the end product with bark all around. So it’s permissible. 😆 Chef Tom definitely keeps dishing out (see what I did) must watch and MUST TRY recipes! Cairn wait for the Mac!
When I’m gonna do burnt ends I don’t separate the two but almost. I leave very little attached and achieve bark all around
Thanks for watching!
i injected my pulled pork first time last weekend. thats the only way im gonna do pp anymore, injected.
Anybody else wince when he was wrapping the foil?
You guys prefer brisket or pork belly burnt ends??!
Come on. That's like asking which one of your kids you love the most. Haha!
@@allthingsbbq I could rank my kids in the order that I love them
@@allthingsbbq lolloll. just kidding 😅😅😅
This comment won't make any friends for me at ATTBQ, but that pistol grip injector is really hard to set up and use. Hard to clean too.
It would seem the flavor of a Kansas City style brisket depends more on the rubs and sauces than the smoke and meat.
Pellet smokers do not get that deep, rich, smokey flavor compared to an offset.
So using an oven with the same method of injecting and saucing would probably achieve the same result.
Chud Boat!!!
yee yee
Injecting liquid into the meat doesn’t actually make the meat fibres juicier - as soon as you slice into the whole cut of meat, all that injected liquid just runs out. Better option is to marinate overnight, so the brine actually penetrates throughout the meat - injections of liquid add flavour yes but mostly its just for show on RUclips hahaha
If you were smoking 10 or 20 or a hundred briskets this finicky method won't fly.
Lol obviously?? That’s not the purpose of this video..
My g-d just cook it,.
10 minutes of intro and trimming
Delicious, Delicioso
Indeed. Thanks!