Holiday Brisket Recipe
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- Опубликовано: 12 сен 2024
- Chef Tom trims up a whole Creekstone Farms brisket and then smokes it up with a savory flavor profile for the holidays.
Full Recipe: www.atbbq.com/...
Products featured:
Butcher BBQ Prime Dust www.atbbq.com/...
Cattleman's Grill California Tri-Tip Seasoning www.atbbq.com/...
Wusthof Classic 6" Flexible Boning Knife - www.atbbq.com/...
ATBBQ Injection Mixer Bottle www.atbbq.com/...
Victorinox 12" Granton Edge Slicing Knife www.atbbq.com/...
Yoder Smokers YS640 Pellet Grill www.atbbq.com/...
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I've been watching your vids for the last year or so and I love how much you've upped your game Chef Tom. The explanations of not just what to do but why you're doing it makes ATBBQ one of the best cooking channels on YT. Here's to another great year of delicious bbq vids!
Thanks a lot. There's a lot of time and effort and some times debate on how much detail to go into with some of this stuff. We love that you all are learning something more than just "how-to" cook a certain recipe! Keep watching and we'll keep kicking them out!
Seriously. Thanks for comment!
Couldn’t agree more Amazing video’s!!!!
FroMonk 100% agree man.
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Best explanation of how to pick, trim and cook a brisket that I have ever seen. My mouth literally started watering when you cut it at the end. I have learned so much from watching you the last few months. Thanks for not just showing the cook but on educating us on how and why you do what you do. Please keep it up.
Jerral, Thanks!!! If you keep watching and learning we'll keep kicking them out. Over the past couple years we've really seen this channel grow into more of an avenue for teaching cooking skills than just a simple recipe channel. The recipes are the vehicle for the teaching!
Thanks for watching!
Tried this brisket recipe for Christmas this year and it was delicious! My family really enjoyed it, no leftovers today! Thanks again!
I now know what I’ll be making for Christmas Dinner.
Do it!!!
Your videos are informative as they are soothing. Top notch as always mate.
Thanks for watching!
Not gonna lie since I first used this brisket recipe last Christmas I have made it twice since then. Got a brisket on the smoker now using this recipe. It's a great recipe year round! Thank you!
Very thoughtful comments at the end Chef! Thank you and your whole team for some great videos this year. You guys truly motivate me to grill it up.
Thank you! Our goal is to motivate and help elevate... even our own skills! Happy New Year & thanks for watching!
Chef Tom ... Just when we think it couldn't get any better you hit us with 150 mph fast ball. Very very well done chef... My hats off to you. Thank you so much for what you do. Merry Christmas and Happy New Year Stud!!
it's 2am in the morning and I'm starving now!!! Thanks! Seriously, this video is amazing. The tips are awesome and with the coming holidays, you know I've got to try this!!!
I just smoked two flats following this video for a Friendsgiving gathering and they were amazing! Many thanks & happy thanksgiving!! 🍽
Did this today for thanksgiving...I was a hero. Great recipe!!
I think I'm finally going to get over my brisket nerves and try this. Another great video, Chef Tom and the ATBBQ team. Thank you!
For sure, this is Justin (the camera operator), I've always said that brisket is a really nerve-racking cut of meat to tackle. It's pricey, then you trim a lot, and you certainly don't want to mess it up! If you follow any of the brisket videos on this channel I guarantee you'll blow your own mind with the result! Go do it!!! I did it and did not regret it!
Thanks for watching!
I'm having a hard time putting words together for this. It's just so awesome I can almost taste it from here in Canada! Beautifully done!
When you've cleaned the slobber up tell us how yours turns out!
DAMN!!! THAT WAS GOOD!! I love to have this channel on when I'm doing hw. Encourages me to finish school so I can afford to learn all this stuff when working at a real job! Keep it up!
They need a button for love instead of just like!! Absolutely beautiful looking dish
Looks like another recipe to add to the list. Everything I've cooked from this channel has been a complete hit. Seems my house is always picked to host get together's now. Great Job as always Chef!
Nah. Great job to you! Thanks for watching! We'll keep the recipes coming!
AWESOME! This is gonna be our Christmas Dinner!!
Tim Martinez. So Cal Tim.. Chef Tom is the bomb... Brian Guerrero BarBQ22 from Amazing Ribs. Ya its going to be our Christmas dinner as well.
Chef Tom is simply “the best”
Not one single dislike yet. On a BBQ video as well! That's rare - that's quality right there. Nice video, thanks for the upload.
Chef Tom you sir nailed this one! You're one of my biggest BBQ inspirations. I do full start to finish cooks on Instagram here and there and one day hope to have them on pars with yours. You and your team do an amazing job with the high quality and how informative every video is. Thank you! I know it is hard work for sure.
Thanks Josh! Best of luck to you! It's a lot of work but the payoff is so great. We love reading these comments and hearing about experiences from people that cook from the channel. It's super gratifying!
Thanks for watching! Keep it up!
Learned about you guys for the first time last night, subscribed this afternoon. It's so good to see true competence in cooking competition-quality food. Thanks for elevating the craft, folks!
Thank you! Appreciate the sub! Plenty of recipes coming your way in the future!
Great video man. Great dish. Before smoking briskets, I would braise them in a heavy Dutch pot with TONS of onions and carrots. This video shows the perfect combination of smoke and sophistication!
Great video. The butchering on the brisket was very enlightening.
Nice job chef Tom ! 👌👏Your the best ! 👍👍👍👍
Mate. This guy is a legend, the entire production too
Watching him trim the fat is therapeutic! 😁
Thanks Chef Tom, if began looking for a Holiday Brisket recipe that was a little different than normal.
I really enjoyed your brisket holiday video.. I'm goin to giv that a try... Never thought of adding veggies to bottom brisket & let steam/ smoulder all together....CLEVER IDEA 💡💡
Great video I'm from Mexico and your videos are really helpful for me you are one of the best thank you
Awesome!!! I love how you turned up the temp to 325.
That looks OFF THE CHAIN!!!!!
I'm trying this for xmas day. 5am start! yay!
Perfect timing! Smoking one this weekend and this is a nice little change
His knife skills. 100
Yeah... he's pretty amazing. I feel completely safe and I'm inches away shooting them skills! - Justin (camera op)
Making this to take to a NYE party and hope to steal the show!
Mouth is a water factory right now. You are killing it homie.
You are the best. Thank you for all your deliciousness
Very well done Tom!! Happy Holidays dude and yeah let's all be nice to each other! I REALLY want to leap through my computer screen and help you devour that!! Cheers
Happy Holidays! Thanks for watching!
This is exactly how I'm going to do my next Brisket. Nice technique. Looks amazing!
Cute and smart! Thank you for explaining why, not just how.
That is an amazing way to do it. This one is my fav. Thank Tom!! You are the best.
Very nice! I wanted a recipe of brisket i could serve like a ''roast'' instead of a reuben. Thank you very much all your work!
Awesome idea using the veggies in the wrap, Chef Tom! Turned out great. Thanks for sharing and hope you have a great holiday season!
Thanks for watching. It was super delicious!
Thanks for all the vídeos, Tom! Awesome Bbq's Channel!
Awesome video. Well done! We really liked it!
Alright, you have officially become my second favorite food RUclips Channel. Love your foods and presentations :)
Another fantastic video Chef Tom! Thank you!
Jesus Christ I’m at work right now and just went from 6 to midnight. Lol, things looks amazing.
I am going to try that one! Looks incredible.
The best part of this video is seriously what to do with the fat. I've always wondered that. I think using it for sausage would be awesome.
Thanks! We try and address most of the major issues in a video... what to do with fat is definitely a hot topic in the comments!
Thanks for watching!
Nothing says Christmas like red wine and prime dust!
Wow, incredible brisket. Suddenly I want brisket for lunch, and possibly dinner too, lol!
Sous Vide TV brisket, egg and cheese tacos in the morning???
I love taking thin slices of brisket and frying it up like bacon for Brisket Egg and Cheese breakfast sandwiches.
@@GunnySGT1911 Ooo Ooo Ooo good idea!!! I will be trying that!!
@@Angel283 If you love Texas style Brisket, you love it as breakfast sandwiches. Happy Grilling to you.
Try making a brisket hash! Absolutely fantastic. A house favorite. Add some of that juice for some extra flavor
Awesome cook chef Tom!
Thanks!
Great video! Awesome idea with the roasted veggies
So much restraint not to just hammer that platter right then and there. Just awesome.
THAT WAS GREAT CHEF.
That looks amazing! I might have to try that for Christmas! Thanks for the great videos.
Do it! It WILL NOT disappoint!
Thanks for watching!
Great job Chef really like the series you explain things well thanks
Awesome sent me a Slice.Merry Christmas
Wow! I'm soooooo hungry now!
We had a winner with this one. Killer recipe. My brisket wasnt as pretty on delivery, however it didn't matter much.
Another video im watching about 10 times before the days done
This channel deserves more subs
We'll take them! Thanks for watching!
Damn that looked good. My mouth was watering just looking at it. Great video.
Great video! Job well done.
Thank for sharing.
Looks Great!!!
Veg under the brisket!!!! Mind blowwwwnnnnnnnn!!!
Nice work man!
Chef you so know what u doing , great job
Saving the fat for susage. Great tip.
Awesome. I will be having this for New Year's eve.
Not a bad life decision! We concur.
Thanks for watching!
That looks so good
I put the chop the trimmings up and put them in a pan. Place them in the smoker with everything else to make some tallow.
Just amazing!!!!
Man, that looks incredible!! I am going to try that, for sure!
This looks good! I have 16 lb round tip roast to cook, I think I'm gonna try using pecan and cherry for it as well.
Great Video Tom!!! You should make a Special Video with all the Rubs you are using. Cheers!
Great idea. We appreciate the feedback. We'll add that to the list!
I do believe more of your viewers are from the US and might know where to get the best NON COMMERCIAL rubs but for people like me (Buenos Aires - Argentina) it will be great to know where to get those prime rubs! Cheers and Happy Holidays!
That looks absolutely amazing! Love your channel.
Awesome job and Merry Christmas!
Awesome!! I’m hungry!
Chef Tom for the Christmas win!!!
Boom!
Looks amazing!
It twas! Thanks for watching!
Looks amazing. Congrats on the results!
wow....that looks great
Looks AWESOME !! Great Video
I wish I could like this video more than once. Wait, I have two youtube channels, I can!!!
HAHAHAHA!!! Thanks for watching (twice).
Wow - I think I have a lot to learn- I usually pull my briskets off at 140-145. Looks like I need to just let it keep going until the meat just falls apart and don't worry about the high temp.
Chef, In many of your videos you put whatever you are smoking on the top rack. Do you have a video that talks through where to put what, when, while using the YS640? Perhaps also cover how to use the variable displacement dampner?
this came out PERFECT !
Excellent!
looks perfect !
Awesome stuff! Would love to see a video on smoked pork belly or making homemade bacon.
Realized while watching MNF last night you bear a striking to Patriots D Coordinator Matt Patricia. Great work as always also.
keep up the amazing work! I'm always watching and i'll always be. Hope you have a really great 2018 chef!
Cheers! Thanks for the support!
looks amazing! Love your work!!
Oh man...yummy Thank you for this one
Dude..omg.. those veggies
How do you source your meats? Could you do an episode on where you source all your ingredients from? Meat, spices etc that would be really helpful as I’m looking to do this in the new year.
Great video! Well done!
Another amazing creation for Chef Tom! I'm wanted to make this recipe for Christmas Dinner but because of the timing of our holiday schedule I won't be able to use this cooking technique. I still would like to use this flavor profile but with a Texas style brisket technique.
My question for Chef Tom (or anyone else who would like to share an opinion) is whether you can add a braising liquid to the butcher paper wrap for the last part of the cook? Want to make sure I don't ruin an expensive piece of meat.
Thanks for all of your great work and looking forward to seeing you in Miami Beach this February.