Real talk! I've noticed the transition from informative content to everyone becoming a salesman. I'm not judging just things I've noticed. Keep knocking your videos out of the park good stuff.
The funniest part of every Brisket video I watch is them telling me to make Burgers, Sausage Etc etc. My Guy, this is a Weber kettle Brisket video...What makes you think i have a $300+ grinder for that??!? 🤣Good video as always!
I thought I was the only one who thought that lol I barely have time to smoke meats and learning to making sausage or buy a grinder ain’t a priority. I just throw the trimmings away 😂 it’s cheaper that way.
I worked at a BBQ shack, and that's how he served his brisket. He said this way maxed his production. His chopped brisket was always my at work little snack. Looks like the perfect cook to serve on game day.
Excellent video Joe. You've somehow managed to give us a new BBQ meal to try. I love how you used the whole brisket. I really feel that you should try not to waste any of an animal that was sacrificed for us to eat. I also agree with the other comments.
This is a great idea. Super approachable and probably pretty forgiving on small cookers too, webers set up indirect etc, due to the confit step. Awesome
What a great idea if you're craving brisket and your local stores only have some janky-looking choice ones. And that sauce is exactly what I like...thin, good pepper notes and just a hint of sweet. Wish I could give you more than one like Joe.
One of my favorite things to do is vac seal my leftover brisket with some tallow, and then sous vide it back to temp. If you don’t go to long slices will stay pretty well together and tastes dam good still.
I love the simplicity of this cook. I feel this also may be a better way to start smoking more beef and understanding how your smoker cooks. Thank you for the inspiration and taking us along for this cook!
More Bark = More Flavor. I butterfly all my pork butts and they cook quicker, more surface area for seasonings and have more bark. I notice you are using a Victorinox knife. I have about 25 of them from my days as a butcher from 1980-2006. Best knives for the money in my book. Most real butchers use them. They used to go by Forschner knives. BTW, that sandwich looks awesome. Keep it up Joe.
That is a great technique and a yummy looking sandwich! I like to take leftover pulled pork or brisket while it is still slightly warm and moist and freeze it in a vacuum seal bag. And then the day before company shows up or a game thaw it out place the whole bag in hot water to reheat. It is always moist and delicious. It is a time-saver and can still enjoy the game.
nice price!!! try this. my mom would make French dip sandwiches. crock pot your brisket. rub brisket with lemon pepper and sear. crock pot it. water to cover. 1 bottle of bv sauce,(beef and vegetable sauce) and 3/4 bottle of kitchen bouquet. salt and pepper to taste. 8 to 10 hrs in the crock pot. butter and toast some bread. serve sandwiches with aju. wife likes swiss on it. ty for the post.
Great video.2 questions. 1. How long did you simmer the beef chunks for to get the beef stock ready? 2. With brisket prices at an all time high, what would be another good option to use to get large amounts of sandwiches ready? Shoulder clods, inside / outside rounds? Thanks.
I simmered it for about 5 hrs??? and for the cut of meat, I would depends on what type of prep you’ll do for it. If you’re gonna shred it, go for something with more fat. If you’re gonna slice it thinly, go for something that’s a lean working muscle
I haven’t done this with chuck before, but I think the inter muscular fat and the fat cap is really important in a good chopped sandwich in my opinion. But I don’t know for sure. Good question
Joe - Ry (Cooking with Ry) did something similar but he cut the brisket more like the size of country ribs. Anyway, most of the time I have way too much left and no one to eat it - I’d like to cut and cook “bricks” like you did, then maybe freeze the rest. Do you have a preferred way to reheat without over cooking or drying it out? Thanks!
Joe, This was great! Wonderful ideas of cutting the brisket in 4. Also using the meat scraps and fat for the sandwich recognizing that many people do not have fancy meat grinders and sausage stuffers. We will not tell Bradley Robinson that you used store bought buns and pickles! Ha! Looking forward to see your other cooks for football games, but the way your Bears are playing, maybe you should just put the time back into the cooks! Ha!🤣 Who needs Embers TV when we have KnoxAveBBQ with Joe Yim!👍
So happy I found your channel, can’t wait to try some of these experimental techniques! New to bbq, when you say you rest it over night just sitting on the stove. Did you reheat it or does a brisket hold heat for that long when wrapped up?
170 should be fine. Just let your brisket cook down enough before you put it in. I probably rested it for about 10-12 hours or so. It was a late shoot, but you don’t have to do it that long. Once it’s cooled down enoufh to slice, you should be good to go
I love your content! I have a Yoder, which I like. If I wanted an offset, what would you recommend a look at for backayrd BBQ understanding I don't need something big. My apologies if you addressed somewhere else.
You said you rested brisket overnight after cooking. Did you put in fridge or warming oven? when you chopped was it cold or wamr? Thanks for all the great videos
1. creative way to deal with brisket (like your pulled pork video) 2.accent on the meat rather than the hardware 3. the truth about trimmings plus creative use of trimmed meat 3. the 'confit' surprise
I recently did this method. what I did slightly different was cut it in quarters first and then trim and make it sort of arrow dynamic, then season, then on the smoker. thanks for the video sir @@knoxavebbq
1. I agree, when someone asks me to make brisket but casual mentions to pre slice it beforehand, i shed 1 tear. 2. How many sandwiches are you getting out of that 1 brisket? Asking for a friend.
Looks great!!! Finally!! Someone acknowledging the "use the trim to make sausage, burgers etc" seems so scripted as you mentioned. I make tallow from the fat then with the meaty pieces...a tasty snack a few hours into the cook (surely I'm not the only person to do this yet no one mentions it)
I'm going to call this the "Knox Ave BBQ method." Any protein I do this way tastes insane, and the time saved is a no brainer. Good stuff my dude, thanks.
Super tits brisket quarters buddy!! Would have liked to see the process of next day game time quickie get together from cold. I get it, but some wouldn't. Reheat process on brisket is crucial.
I took it out of the oven to cool down to about 160. And then put it back in the oven with it set at 160 degrees and let it rest in a warm oven overnight.
I always do this whwn the brisket diesnt tuen out the way i like it LOL. Rule 65: if your brisket is shit, chop it for sandwiches and people will love you LOL always have a plan B
Real talk! I've noticed the transition from informative content to everyone becoming a salesman. I'm not judging just things I've noticed. Keep knocking your videos out of the park good stuff.
Thanks for watching
The funniest part of every Brisket video I watch is them telling me to make Burgers, Sausage Etc etc. My Guy, this is a Weber kettle Brisket video...What makes you think i have a $300+ grinder for that??!? 🤣Good video as always!
Haha. Just trying to be real with you all. 🤷♂️
I thought I was the only one who thought that lol I barely have time to smoke meats and learning to making sausage or buy a grinder ain’t a priority. I just throw the trimmings away 😂 it’s cheaper that way.
@DerbyBandit same here but keeping the fat and rending it is easy and can be done while cooking your main protein
Just make Italian beef with the scraps minus the fat and use those for tallow 👍🏾
@@DerbyBandit haha. well this is for you!
Great techniques for Texas brisket in a different format. Thanks for an excellent video!
Appreciate you watching
I worked at a BBQ shack, and that's how he served his brisket. He said this way maxed his production. His chopped brisket was always my at work little snack. Looks like the perfect cook to serve on game day.
Awesome. Glad to hear others are doing it! Thanks for watching
Excellent video Joe. You've somehow managed to give us a new BBQ meal to try. I love how you used the whole brisket. I really feel that you should try not to waste any of an animal that was sacrificed for us to eat. I also agree with the other comments.
Yup, but not always easy to do. Thanks for watching
This is a great idea. Super approachable and probably pretty forgiving on small cookers too, webers set up indirect etc, due to the confit step. Awesome
Yup. You can definitely mess it up by cooking it too hot though, but I’m glad it came out great for the video. Haha
Excellent stuff Joe. Great idea on how to save time and not waste anything. Looked delicious!
Thanks. Appreciate you watching
Good content, looks yummy and appreciate you being honest and thorough
Just trying to spread truth.
Awesome video! First brisket burgers I made from scraps made it hard to go back to store ground beef.
Fresh ground beef is a game changer. Thanks for watching!
Nice application Joe. You can take this tallow/broth process and use it in lots of ways in BBQ.
Agree
Looks amazing! Perfect for football season
For sure. Thanks for watching
I am literally drooling. That is an absolutely awesome looking chopped brisket sammich...😋😋😋
Haha. Well luckily it’s not too difficult to make! Thanks for watching
This looks amazing I cant wait to try it!
Thanks! Give it a go!
At 2:26, you mentioned knowing how to pick out vacuum packed brisket. Do you have a video showing what you look for when choosing your meats?
I don’t. But I don’t often buy briskets from Costco anymore. I usually go through a trusted purveyor
Wow that looks so good!! Definitely need to try it out soon
Definitely give it a shot! Let me know how it goes
What a great idea if you're craving brisket and your local stores only have some janky-looking choice ones. And that sauce is exactly what I like...thin, good pepper notes and just a hint of sweet. Wish I could give you more than one like Joe.
Definitely. Glad you enjoyed it!
Great video! Question; when you say let it rest overnight, do you mean in a food warmer?
That looks Amazing Joe! Good Job on cutting the cook time and getting extra bark!
Thanks man!
One of my favorite things to do is vac seal my leftover brisket with some tallow, and then sous vide it back to temp. If you don’t go to long slices will stay pretty well together and tastes dam good still.
Yup. I think that’s what most people do
I love the simplicity of this cook. I feel this also may be a better way to start smoking more beef and understanding how your smoker cooks. Thank you for the inspiration and taking us along for this cook!
Definitely agree. Yea, I tried to make this super easy, but not sacrificing flavor. Thanks for watching!
Love it! I’ve been talking about trying to confit a brisket. That brisket looked phenomenal.
It came out great, but I wouldn’t wanna do this method with a whole brisket it.
great video on several levels
Much appreciated. What did you like about the video, that way I can make keep those things in mind for future videos? Thanks for watching
More Bark = More Flavor. I butterfly all my pork butts and they cook quicker, more surface area for seasonings and have more bark. I notice you are using a Victorinox knife. I have about 25 of them from my days as a butcher from 1980-2006. Best knives for the money in my book. Most real butchers use them. They used to go by Forschner knives. BTW, that sandwich looks awesome. Keep it up Joe.
It’s the best knife. Thanks so much for watching!
That is a great technique and a yummy looking sandwich! I like to take leftover pulled pork or brisket while it is still slightly warm and moist and freeze it in a vacuum seal bag. And then the day before company shows up or a game thaw it out place the whole bag in hot water to reheat. It is always moist and delicious. It is a time-saver and can still enjoy the game.
Perfect plan.
Keep up the great work Mighty Joe!!!! For the algorithms 🎉🎉🎉
Appreciate it
Excellent as always! Thanks for reaffirming why I mainly do chopped Brisket for events LoL
Lol. As long as ppl enjoy who cares.
Looks GREAT!! Great Job!!
Appreciate it!
I’m def going to try this in Oct!
Let me know how it is!
@@knoxavebbq judging by how the Bears have been playing, this chop brisket sandwich will be the highlight of my football Sunday.
nice price!!! try this. my mom would make French dip sandwiches. crock pot your brisket. rub brisket with lemon pepper and sear. crock pot it. water to cover. 1 bottle of bv sauce,(beef and vegetable sauce) and 3/4 bottle of kitchen bouquet. salt and pepper to taste. 8 to 10 hrs in the crock pot. butter and toast some bread. serve sandwiches with aju. wife likes swiss on it. ty for the post.
Sounds delicious
Looks amazing Joe, will definitely try!
Let me know how it goes!
great video ill have to try it this weekend
Let me know how it goes
Great video.2 questions.
1. How long did you simmer the beef chunks for to get the beef stock ready?
2. With brisket prices at an all time high, what would be another good option to use to get large amounts of sandwiches ready? Shoulder clods, inside / outside rounds?
Thanks.
I simmered it for about 5 hrs??? and for the cut of meat, I would depends on what type of prep you’ll do for it. If you’re gonna shred it, go for something with more fat. If you’re gonna slice it thinly, go for something that’s a lean working muscle
Awesome video Joe, very efficient. Your point about other videos making brisket trim sausage look easy is spot on. Your process is super approachable.
Awesome. I’m glad to hear.
Delicious, that and a couple of beers 🍻
Definitely. Thanks for watching
Loved your video Joe. The cooked brisket looked so good. Next time I smoke one, I may try the quartered method.
Give it a shot! Definitely gonna need to practice this method a bit more myself, but it was great. Thanks for watching
That looks bloody amazing!
It was so much better than I thought it would be. Haha. Thanks for watching!
Tried this out on a Traeger (it's all I have, sorry) and it came out better than expected. Good job, Joe!
Haha. No need to apologize. Cook with what you got. Thanks for watching!
What was the IT of the brisket after braising in the oven at 300 for an hour, even when you pulled at 200 from the smoker?
When I was slicing it? About 160
Nice video Joe! I love to confit roasts for the last couple hours, did it with oxtails recently. So good!
Nice. Oxtail is money
This seems a lot like a chuck roast. Will there be much appreciable difference in flavor?
I haven’t done this with chuck before, but I think the inter muscular fat and the fat cap is really important in a good chopped sandwich in my opinion. But I don’t know for sure. Good question
Great video dude. The chopped brisket sandwich doesn’t get enough love, despite the fact that it’s a Texas BBQ staple.
Agree. It has its place
Great video. I made pulled pork using smaller chunks of the pork butt, per your earlier video. Now I'm inspired to do the same with brisket!
Rough measurements for the sauce?
Sorry. I don’t usually measure stuff for sauces. At the moment I’m just play around with different styles. Someday I’ll have some recipes.
Awesome man 💯 trying this
Give it a shot and let me know how it turns out.
When you said you let it sit over night did you let in sit in that pan on the stove or did you but it in the oven at a low temp?
low temp at 145
@@knoxavebbq Thank you! where at in TX do you work at or make bbq?
Great looking chop! I prefer mine chopped, better bite, thanks for sharing!
Thanks for watching!
my goodness that looks amazing
Appreciate it. It was great.
Joe - Ry (Cooking with Ry) did something similar but he cut the brisket more like the size of country ribs. Anyway, most of the time I have way too much left and no one to eat it - I’d like to cut and cook “bricks” like you did, then maybe freeze the rest. Do you have a preferred way to reheat without over cooking or drying it out? Thanks!
Pan wrapped in foil and then in the oven at 275 until internal is about 160-170
Another great vid, Joe! That sandwich looks delicious :)
It was definitely was. Thanks for watching!
Joe,
This was great! Wonderful ideas of cutting the brisket in 4. Also using the meat scraps and fat for the sandwich recognizing that many people do not have fancy meat grinders and sausage stuffers. We will not tell Bradley Robinson that you used store bought buns and pickles! Ha!
Looking forward to see your other cooks for football games, but the way your Bears are playing, maybe you should just put the time back into the cooks! Ha!🤣
Who needs Embers TV when we have KnoxAveBBQ with Joe Yim!👍
Haha. I’ll get to baking eventually.
So happy I found your channel, can’t wait to try some of these experimental techniques! New to bbq, when you say you rest it over night just sitting on the stove. Did you reheat it or does a brisket hold heat for that long when wrapped up?
No. In the oven at 150-170
A fantastic looking sandwich. Cheers, Joe! 👍🏻👍🏻✌️
Hope you enjoy
Awesome video man, how did you rest the brisket? My oven only goes down to 170 so i dont think i can rest in there.
170 should be fine. Just let your brisket cook down enough before you put it in. I probably rested it for about 10-12 hours or so. It was a late shoot, but you don’t have to do it that long. Once it’s cooled down enoufh to slice, you should be good to go
great job joe
Thanks for watching!
Great content sir
Thanks! I appreciate it.
So the meat is cold or room temp?
It’s still a hot sandwich. It’s held in an oven like I do with brisket
I love your content! I have a Yoder, which I like. If I wanted an offset, what would you recommend a look at for backayrd BBQ understanding I don't need something big. My apologies if you addressed somewhere else.
I used to cook on a Yoder kingman for years. I think it works great
@@knoxavebbqthank you. not there yet, but anything else I should consider?
Love this!
Appreciate you watching
7 hours for a quartered brisket makes me want to just try and slice it up if I’m in a time crunch. Great vid!!
In a time crunch yes, but I don’t think it’s better than a whole brisket cooked longer.
I have to do this
Do it! Let me know how it goes. Haha
Seems like a great option for cooking on a kettle. Go Bucs
Yea. If you got a kettle, egg, or WSM I think this would work great. Good win
You said you rested brisket overnight after cooking. Did you put in fridge or warming oven? when you chopped was it cold or wamr? Thanks for all the great videos
It was resting warm overnight. Always chop it hot, even if you’re gonna store it cold. It’s much easier.
@@knoxavebbqthanks so much. I have 5 briskets for Saturday. May do one your way Wednesday and see how it comes out. Then rest Thu or fri.
@knoxavebbq when you rested did you leave in pan with the tallow or clean pan?
Do you think there would be a huge difference if you swapped beef broth for the tallow? Great video for tailgate/ football party season
It would definitely not be as rich, and also might taste really bland if you don’t season the broth properly.
Wow nice video. Do you teach privately? I am interested in learning more about BBQ. Live on the north shore.
I do offer consulting. If you’re interested you can email me at knoxavebbq@gmail.com
1. creative way to deal with brisket (like your pulled pork video) 2.accent on the meat rather than the hardware 3. the truth about trimmings plus creative use of trimmed meat 3. the 'confit' surprise
I hope this means you enjoyed the video. Lol
Did you spray your smoker with a high gloss clear coat? That’s the shiniest smoker I’ve ever seen!😁
great video
Thanks for watching!
I recently did this method. what I did slightly different was cut it in quarters first and then trim and make it sort of arrow dynamic, then season, then on the smoker. thanks for the video sir @@knoxavebbq
Freaking genius!!!! I love your pork butt method and Im going to try this on a brisket ASAP!
Let me know how it turns out
Dang bro. Definitely trying this. Just subbed.
awesome! welcome to the club.
@@knoxavebbq I did this a couple of weekends ago and it came out awesome. Everyone was blown away. Nice collab with Mad Scientist and Guga too bro!
@@OrionsAnvil aye! awesome. so had to hear. it makes for a killer sandwich.
That's a good idea. Make brisket sandwiches and some chopped brisket nachos with that on game day
For sure. Brisket nachos are great
i always question a bbq joint that offers chopped beef sandwiches but have no brisket options on the menu, but this sandwich looks legit!
As long as it’s done right I have no problem with it
1. I agree, when someone asks me to make brisket but casual mentions to pre slice it beforehand, i shed 1 tear.
2. How many sandwiches are you getting out of that 1 brisket? Asking for a friend.
Not sure. Don’t know what the weight was, but I put about 1/3 lb on a sandwich
I actually like brisket for chop beef sandwiches more than I like just eating brisket cut and I’m from Texas
You can beat a good sandwich. A well made sandwich is like a composed dish on a plate.
Looks great!!!
Finally!! Someone acknowledging the "use the trim to make sausage, burgers etc" seems so scripted as you mentioned. I make tallow from the fat then with the meaty pieces...a tasty snack a few hours into the cook (surely I'm not the only person to do this yet no one mentions it)
Everyone does it but it’s never that great. Good flavor but super tough. Haha.
Good bbq video brosian🎉
👍
Gold
Thanks for watching!
Lol I use it for me atleast it's bang for buck getting multiple clips out of one protein..heck even left over can make a worthy clip or two
yum
👍
Just take my $14 for a sandwich now.(Chicago needs a place selling these for sure) I would definitely order a couple. Nailed that Joe.
Lol! Maybe I’ll do a pop up in chicago. 👀
Heck Yeah. Next time you do a pop up, I’m down.
I'm going to call this the "Knox Ave BBQ method." Any protein I do this way tastes insane, and the time saved is a no brainer. Good stuff my dude, thanks.
Haha. I like it. Thanks for watching. Share it with your friends!
Fire
🔥🔥
Looking good Joe....definitely don't want a long cook on GameDay although the way this season is going it might not be a bad thing 🤦♂️😂🐻⬇️
It’s so awful….. but I’m loyal. And there are other games to watch too. 😂 thanks for watching!
Yeah buddy got to stay with them love that redzone 🤘
This with gaucolme and chesse
That sounds delicious!
I now subscribed
Fontane sauce
I’ve never heard of it. I’ll have to look it up
@@knoxavebbq Fred Fountaine' sauce. Sorry I miss spelled it before
@@chrisades669 Spot on. It's also what John Mueller used to prepare at his various joints.
한국일보🤣 nice one!
😁
Super tits brisket quarters buddy!! Would have liked to see the process of next day game time quickie get together from cold. I get it, but some wouldn't. Reheat process on brisket is crucial.
Wait what? Let it rest over night? Out in the open? Not too safe buddy. Just caught that.
I took it out of the oven to cool down to about 160. And then put it back in the oven with it set at 160 degrees and let it rest in a warm oven overnight.
I always do this whwn the brisket diesnt tuen out the way i like it LOL. Rule 65: if your brisket is shit, chop it for sandwiches and people will love you LOL always have a plan B
Definitely. A good chop beef sandwich is 🔥🔥🔥
Or get your homies to cook for you for once
I only eat chopped brisket! I don’t like it sliced
Perfect. This is for you.
Stop talking so much!!!!!
Ok