How To Make The Perfect Texas Brisket On An Offset Smoker
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- Опубликовано: 25 июл 2022
- Smoking Texas Style Brisket on a wood-fired offset smoker is a right of passage for amateur and pro pitmasters alike. Chef Tom shows you how to trim, season, and smoke this fantastic cut of meat from start to finish on the Yoder Smokers Wichita Offset Smoker.
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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.
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!
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.
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. 👍
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!!!
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 could watch you make one of these every week. Amazing cook as usual. Thanks Chef Tom!
Thanks for watching!
Thank you for the extremely detailed instructions! Looks amazing as usual! 🤤
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.
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!!!
Keep the offset smoker recipes coming! Love my Loaded Wichita!
Wow! Thank you so much for this video! Now I feel a lot better about my brisket
My YS640S gets here Monday!!! I've been coveting that thing for years, watching Chef Tom...now...ITS ON BABY YEAH!
Always enjoy some texas brisket
Super job explaining trimming and cooking. I have a prime Snake Rivers Brisket ready to be cooked👍
Definitely a yummy-looking brisket - great job Tom!
Chef Toms work ethic is second to none
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.
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!
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!
Awesome video Chef Tom, I'm doing the same thing tomorrow on my Yoder Loaded Wichita and this got me extra excited. Loved the idea of using beef tallow as a binder for the rub, as well as the notes on warming the log in the firebox
Thanks for watching!
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
Chef Tom being the classic that he is doing the classic that Texas brisket is!!!
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!
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!
Probably the best cook of a brisket I have seen. From trimming to seasoning to the cook and finished product.
Thanks
Thanks for watching!
Bet your crew eats good all the time chef Tom! Great as always!
Looks amazing!
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.
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!
Wonderful how to video. Really informative and put together well. Thanks
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!
Looks absolutely wonderful, directly delicious. Hope it does taste as good as it looks to the presentation. Thanks for your videos. Lot to learn.
Great video, looks fantastic.
Flawless! Well done. I'm still working on getting my red ring.
Some really good trimming tips! The Wet age thing is cool to learn
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!
Now I gotta go get some brisket... thanks a lot, Chef.
una bellesa el brisket saludos desde Argentina
The best video on the Tube for learning how to make a brisket. Thanks for making such a great video.
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!
Great tutorial. Thanks!
Glad you enjoyed it! Stay tuned, lots of great recipes on tap for '23. Thanks for watching!
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
Man got my mouth watering I could eat brisket 7 days a week nice job Tom
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.
When he started lathering beef tallow on the brisket, I think I started having meat sweats... Chef Tom, I love you.
Texas style brisket is awesome!
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!
You sir are awesome. So informative
We really appreciate the great compliment! 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!
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!
Amazing video chef Tom! My mouth is watering for your brisket!😩🤤
Greetings from Italy 🇮🇹!
Thanks for watching!
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!
Love your vids, you've helped my brisket game 100000 fold....
Glad to hear it! Thanks for watching!
Probably the best lookin brisket I've seen in awhile
Love you Brother, wow looks awesome! Thank you for helping us learn to grill great brisket!
Thanks for watching!
You nailed it. I’m locked in ❤ 🛎️
BROTHER!!!!
You have got me drooling 🤤 😋 🤩🤩😍😍
Love spending 30 minutes of my morning with Tommy Meats :D
Absolutely awesome 😎👍🔥 nice cook.
Thanks for watching!
Aerodynamic this aerodynamic that ..
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 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
Wow beautiful. I just bought an offset smoker and I really want to smoke a brisket.
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!
New to your channel. Enjoyed the video and overall presentation, I'm subbed.
Very nice...thx...👍🏿
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!
Texas brisket is King👑
Oh boy, classic ATBBQ!
Thanks for watching!
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!!!!!!
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!
That brisket looks so gooooooooooooood!
Thanks for watching!
My mouth is watering
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! 😂
If that wasn't a $100 platter, you're missin' the boat! Well done, Chef Tom!
Nice cook! Come on down to Texas anytime.
Thanks for watching!
Haven’t found a thing that I haven’t LOVED , CHEF TOMS THE SHIT
Thanks for watching!
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.
just about identical to how I've been doin it. cooler rests work really well for me.
Same here
Come to Montana !!! We’ll show ya how to smoke a brisket !!!
in texas we do not use bbq sauce with our brisket
but looks amazing my friend
As always, amazing and very detail oriented video Chef Tom! Can’t wait to try this method. Can I follow the same temps using my 640?
If you want more smoke on your 640 I'd go a few hours lower, but it will add more time to your cook. 250 will work though, I've used it on mine.
@@RumandCook thanks!!
(25:14) Tom had an out of body experience...lol. Brisket looks spot on, my friend.
I think the only thing I would add to this is to make a cut in the flat against the grain before seasoning - that way you know how to get the best slices. Other than that (and the rest in the cooler with blankets), this is pretty much how I do all my briskets, and I've not once gotten a complaint from family/friends/neighbors.
You know the problem with watching your vids? I see a new spice or seasoning I want to try. It always costs me money 😂 🍻
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!
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!
Great video! Appreciate a little bit longer form with all the details.
Thanks for watching!
Where do we sign up to be the taste testers for these cooks?! Haha looked amazing! I really need to get some tallow for wrapping to give it a try.
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!
I wish I was related to Chef Tom so I could attend all his gatherings and eat his bbq.
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?
ruclips.net/video/oyGoyUYIUZ4/видео.html&lc=UgyeVUr6fGe-tOuEruh4AaABAg
That fat just oozing out when you took it off to wrap…… 😙👌 like a natural spring. Of beefy goodness.
Great video as always Chef 👏👏👏
Thanks for watching!
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 - ruclips.net/video/KZbNHkedL0Q/видео.html. We have quite the list of brisket videos to choose from - www.youtube.com/@allthingsbbq/search?query=brisket. Thanks for watching.
This is my number 1 favorite video. But I have a question. How do you keep the rust off the firebox. Give me how n best way to take it off and keep it off
It’s a big ol hunk of steel sitting outside. We just hit it with some sand paper and spray it down with high heat black. Keeps it looking nice!
Great video. How long can the meat sit in the fridge for the wet age?
do you take off smoker when point probes tender, or the flat, or both? if waiting for one, wont the other dry out some? do you anticipate carryover rise in temp?