Smoked Barbecue Brisket with Burnt Ends
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- Опубликовано: 2 окт 2024
- 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.
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That knife's sharpness is legit.
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.
Swear to god I opened RUclips 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
😂😂😂😂😂😂😂😂😂😂😂😂😂😂
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❤😇🙏🏽👍🏾
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.
The Brisket of course looked perfect a meal to share with the world, and be nice to each other I love that...
I subscribed after watching one video. Damn good cook my man! 👌🏽
One of the best videos out there. Chef Tom is simply awesome at his presentation
21:45 "Check out the angle of the dangle!" 😂
I’ve watched this video a few times. I have a huge smile every time.
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!
@@SOLDOZER noticed that. is that bad?
I'd like to make these... Thanks for the thorough explanation and easiest way of doing it.
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.
Great take on brisket and burnt ends.
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".
Would love to see you do a brisket on a drum smoker. Thx Chef Tom.
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!
Well done! I'm now starving for brisket and need to go out and buy one so I can use those methods
Thanks for watching!
And here I am. Eating water for breakfast.
ok you had me drooling with that beautiful brisket....nicely done Chef.....
Angle of the dangle🔥👍💥🤠
This guy is on his own level.
Gave a thumbs up for saying there is no right or wrong way it is your way.
A true gentleman and professional .
You really know how to do juicy brisket! Awesome job. Most brisket I get in NC at BBQ places is dry and bland. I prefer making my own.
"GOT IT!" Lmao that tickled me
21:52 Good catch! Great video. Thanks Tom!
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!
He has this down to an art
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?
“Gather up your goodness!” man alive…looks good. Thanks!
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.
The Angle of the Dangle! lol Going to use that test on my next brisket!
"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.
One of the Best BBQ I seen, ngl
thanks!
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 RUclips BBQers with pellet smokers.
You did an excellent job taking us through step by step. Nice work. Doing my first brisket on my new Pit Boss smoker. I have watched a lot of videos. Found yours and feel the difference of knowledge and care. Nice work again Take care and god bless! Also, do you have a video on Boston butt
Great to hear! yes we do: www.atbbq.com/thesauce/bbq-boston-butt-pulled-pork-shoulder/
Love watching your cooks! Smoke On brother!
Just beautiful Q brother.
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!
Chef Tom you did it
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
That dangle has perfect angle!
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!
What are you timing increments for smoking the brisket. Like how long before you cut it in half? How long do you wait to cut off the burnt ends? How long do you smoke cut halfs before you take them off when they are done? Or is it all temperature based?
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.
Slow clap...just awesome.
Can you do more smoking on the Kamado Joe? Especially how you guys set it up for a low and slow
Chef Tom you're my fucking hero.
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.
How about cooking the point and flat separately from the start? That way you could season the entire cut of meat. Thanks!
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!
You sir have earned a subscriber! 🤤🤟
We got ourselves a smoker recently thanks for the video from Barcelona (Spain)
Not criticizing, but I probably wouldn’t foil the brisket to hurry the cook. Brisket is like your 401k. Time is part of the recipe.
Wrapping it keeps it from stalling out - When moisture evaporates from the surface, it has a cooling effect. Wrapping stops that process and allows the brisket to hit the required temps.
I’ll wrap mine too, just not in foil. I use butcher paper.
Check out the angle of the dangle. 🤣
shiiiiiiit this looks so awesome!!! i love your video and your style! greetings from Germany
you deserve more subscribers
This worked out fantastic. Wondering if Chef Tom has a recipe for Apple Pie Spice Thick Pork Chops
Not apple pie spice but here are some other pork chop recipes: www.atbbq.com/thesauce?ss360Query=pork%20chops
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
Awesome video!
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.
Wow! Looks so yummy!!!
"Check out the angle of the dangle" I lost it lol Great video tom!
Nice work
Burnt ends are one of the best dishes done right. This is how it's done right.
Looks good from here... 👏🏾👏🏾👏🏾🤙🏾
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.
You are a freakin Jedi master man....omg beautiful style....
outtakes were awesome! Brisket wasn't bad either ;-) /drooling/
Good gawd...I was literally sniffing my monitor.
So perfect
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.
@@SOLDOZER lots of people do
Because they don't know what they are doing.
The BBQ Jerk what do you cook at?
I just did a batch of poor mans burnt ends (pot roast low and slow) came out insane in the brain! I need to get the whole brisket to continue my education.
Murl Harmon I am looking to do that this weekend. Have smoked several roast but never for burn ends. How did you cook them?
Salt. pepper , onion powder ad garlic powder rub. 5 hours smoke 3 hours wrapped and then cut into cubes, sauced and put back onto the grill for about 1 hour.
The angle of the dangle, is directly proportional to the heat of the meat.
fantastic video
God bless Murica. Nowhere else Id rather be.
Chef Tom, you legend, that looks so damn tasty! I was wondering if you could maybe do a recipe for a home-made BBQ sauce that we could use. Would be definitely keen to see that! Cheers man
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!
I always say "the angle of the dangle is inversely proportioned to the heat of the meat"
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 was extremely painful to watch. The trimming was not clean, neat and uniform. There were huge divots all over the brisket which cause an uneven cook. Second mistake was separating the point from the flat - especially in the middle of the cook! A ton of juice aka moisture, bled out on the table. Lastly, any good BBQ should never require a sauce...the same rule applies to steak. The flavor should all come from the bark and the smoke. I will give props on your knowledge of the anatomy of the meat plus great presence on camera but this is not how brisket should ever be “smoked”. Come to Texas, we’ll show you how its done✌🏽
Can you pleeeeease do some breakfast food on the grill
ruclips.net/video/KMB2Ycpz4FI/видео.html
Great 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
"Check out the angle of the dangle", so awesome, that needs to be on a t-shirt. As a Canuck living in the cold white north, I am very happy to have come across your vids (and subscribed) so I can get some real BBQ happening up here! Cheers!
“Angle of the Dangle” lmao
Put it on a shirt and I’ll buy it!!
Great video - I've watched it 4 times - preparing myself for brisket Saturday (tomorrow). Just one question - is that brisket cook a 7 1/2 hr cook, or, a 13 hr cook? (after the initial whole brisket cook of 5 1/2 hrs - the wrapped flat and point are put back on, then you say we are 7 1/2 hrs into this cook when you took the wrapped point off) Is it 5 1/2 +2 = 7 1/2 hrs or 5 1/2 + 7 1/2 = 13 hrs ?
Here is the written recipe: www.atbbq.com/thesauce/smoked-barbecue-brisket/
This should help assist with cook times and temperatures.
Really Enjoyed...I shall now call you The BBQ Surgeon General!!!
Mate just wondering, do you have to rest the brisket before separating the two muscles? Or when you are cubing the point?
Love the videos keep em coming 🤙🇦🇺
The flat and point are almost completely separated by a layer of fat so there is no need to rest. The point does not need to rest before cubing since it will immediately be reconstituted with additional liquids (bbq sauce). It will be hella hot though so if you want to let it cool down a little it won't hurt anything.
Tom, will you be my Dad?
I'm a 33years old chef and I'm in on your idea too budy😂😂😂👊🏾.
What’s the knife used to separate the point from the flat? And about how long was the overall cooking process? Thanks.
Looks like a filet knife.
Very pro loved the video thanks for the info and the technique dude.
Can you share how you sharpen your knife?
Chef Tom, you’re my spirit animal! 😂
I would definitely pay for an onsite, in person, hands on master class for smoking. Love these videos!
The only time I cooked a brisket to 210 like you just did it crumbled when I cut it. It was a nice prime packer and I got distracted after it got to 200. I'm usually done at 205. maybe the injection is the difference?
Incredibly well explained. You’re one of the few people on RUclips that takes the time to explain exactly what you’re doing in down to Earth human terms. Job well done!
Love your videos, man. Quality content. Keep up the good work!
Engaging, no bull shit, perfectly presented, no over plays, lovely camera angles! Awesome man! Sending some respect your way from India!
@allthingsbbq, EXCELLENT vid. thank you. Question, at what temp did you pull off the meat and seperate the flat and point?
Hi Kevin, thanks for watching! One of the important things about smoking large cuts of meat is to learn how to feel for when they're done. It will likely be in the neighborhood of 200-210 degrees F. But what you want to feel for is little to no resistance when an instant read thermometer probe is inserted - it should feel like a hot knife going through room temperature butter. Each piece of meat can behave slightly differently, so its best to avoid hard & fast rules. Make sense?
I hope this answers your question, I usually pull it off and separate the two muscles when the internal temp reaches 160 in the thickest part of the flat.