Chef Tom - Nice looking results. So, I'm a watcher of BBQ videos from a number of sources and always enjoy yours alot. What I'm beginning to see creep into too many is cooking gadgetry. I have stopped buying some of this just because storage is an issue. I'm asking from more videos with basic grilling/smoking with basic ingredients and let's have less complexity and more simplicity. Remember grilling and smoking was really good before all the gadgetry..... What you think Chef Tom?
This is what I like about your channel...FAITH ... FAMILY AND FOOD!!! I'm a Harley rider too and graduating from HS in 1972 and drafted into the Marine I too was Vietnam bound but didn't make it (praise the Lord)...I love your ENTIRE concept ... I'm in West Virginia about 3 hours from your shop... I hope to make it there some day to meet you guys... I watch your videos over and over again... I believe in supporting Christian businesses and have bought Bearded Butcher blend rubs from a butcher shop in Pennsylvania where my cousins live... Once again THANK YOU for your channel...
in my opinion the drum is the way to go for a nice in between when comparing pellet and stick burner grill. Get that proper smoke flavour comparable to a stick burner yet you also get the ease of use you get from a pellet grill where you can walk away for hours. Heaps versatile for room aswell especially if you run hangers and multiple levels of racks.
I really appreciate seeing a BGE for the first time at ATBBQ. It would be nice to see how you can make a small brisket on a smaller egg, like the medium, which I grill on 👍👍👍
A ceramic does a great job on big cuts like a brisket. Over time, we have discovered that we like to let the renderings and the coal base drive the flavor. If adding wood, keep them small and be sure that has been seasoned, to minimize white smoke during the cook. Thanks for watching.
You Rock !! Both in your delivery and substance with a dash of personal notes on how you tweak your cooking tips. very much appreciated! I own a Primo XL any thoughts comparatively to BGE, KJ etc…? Do you think “Over all” on what’s available that I would get a better smoke or taste difference out of any appliance? Thank you in advance Tom
As always another great and informative video! Honest question, with the amount of insulation in a kamado style smoker why not just lite one fire starter farthest away from the lower vent and just let the charcoal burn towards the vent? I'd bet a person could cook almost 18 hours that way.
The only con of using a BGE/KJ is that ceramic cookers don’t have the convective properties that offsets or pellet grills do. However, I think the slo-roller changes that and makes it about as convective as you can for a Kamado.
Thanks chef tom one day i will get one of your whole stone briskets and knock it out-- I just nailed one of the BEST BRISKETS EVER TODAY !! i would like to thank you on some tips-- YEP got me one of those expensive knifes wink wink-- don't be scared check out my Brisket !! Have a Great Weekend Everyone !! __
You make such great vids! Next brisket I do I'll try this method. But I only have a Masterbuilt electric, any suggestions for me to get close to this recipe? Thanks
You can do it! Try working in that 225-275 range, whatever works best for your smoker, and monitor the pit temp and the temperature of the brisket. If your smoker has a wood chip loading system, try a mix of Pecan and Cherry, love that on brisket. You are wrapping once you get the bark that you want, in the 170° - 185° range. At the end, Tom isn't overly concerned with the temp, it's the feel when he probes. As a guide, the brisket temp will be around 205°, maybe a little higher. Make sure to wrap it tight at the end in foil or butcher paper and then cover with a towel and put it in an empty cooler to rest. The resting phase is important, one hour is the minimum, I try to let mine rest in a sealed cooler for three to four hours. Good Luck, and enjoy!
Here is a link: www.atbbq.com/thesauce/recipes/smoked-cajun-turkey/ We have others on The Sauce (www.atbbq.com/thesauce) that are cooked on pellet grills.
im trying to build a Texas style BBQ PIT here in ireland , not the weather for it i know but i lived in texas for a bit and just cant get food like that anywhere
So I noticed that the bottom when cutting was pretty crispy and you had a hard time getting the knife through it. I have a KJ and I run into the same problem. How do you prevent the brisket getting torched on the bottom?
I run into this too. Wrapping a bit earlier helps, and I've also been experimenting with a metal pizza pan with water in it on top of the heat deflector to mitigate the radiant heat coming off it. Also, check out the foil boat method, you basically just wrap the bottom half and leave the top exposed.
Tom I’d prefer a double boat of foil AND butcher paper. I Do NOT cover the top because the steam will ruin the texture of the bark. Also try Montreal Steak Seasoning and mccormicks hamburger seasoning with 10, 12, 14, 16 mesh black pepper garlic powder and onion powder. Simple and easy to do
Great question! It's the Tappecue AirProbe 2. Uses Bluetooth or WiFi connectivity to communicate temperature data to your smartphone, Google Home, Alexa, or Apple Watch. Letting you keep an eye on your pit temperature and internal meat temperature while you are away from the grill. Here is the link: www.atbbq.com/accessories/tools-and-utensils/digital-thermometers/tappecue-airprobe-2-wireless-meat-probe-with-charging-dock.html
@@allthingsbbq thank you! I like how it takes ambient temp plus core temp. I'll check it out. I use a thermo pro but lacks the convenience obviously. Good look !
Looks great. Gumbo recipe from Chef Tom??? 🦗 🦗 🦗
Love you guys!
Chef Tom - Nice looking results. So, I'm a watcher of BBQ videos from a number of sources and always enjoy yours alot. What I'm beginning to see creep into too many is cooking gadgetry. I have stopped buying some of this just because storage is an issue. I'm asking from more videos with basic grilling/smoking with basic ingredients and let's have less complexity and more simplicity. Remember grilling and smoking was really good before all the gadgetry..... What you think Chef Tom?
Fatty nugget...My rapper name. 😎
Finally a BGE video! 🙌🙌🙌
Good job! I am doing brisket on my BGE tomorrow. Pretty much follow this recipe. Turns out great each time!
This is what I like about your channel...FAITH ...
FAMILY AND FOOD!!! I'm a Harley rider too and graduating from HS in 1972 and drafted into the Marine I too was Vietnam bound but didn't make it (praise the Lord)...I love your ENTIRE concept ... I'm in West Virginia about 3 hours from your shop... I hope to make it there some day to meet you guys... I watch your videos over and over again... I believe in supporting Christian businesses and have bought Bearded Butcher blend rubs from a butcher shop in Pennsylvania where my cousins live... Once again THANK YOU for your channel...
With all the types of cooking pits that you use, is there one that serves as your all-purpose always go to pit?
in my opinion the drum is the way to go for a nice in between when comparing pellet and stick burner grill. Get that proper smoke flavour comparable to a stick burner yet you also get the ease of use you get from a pellet grill where you can walk away for hours. Heaps versatile for room aswell especially if you run hangers and multiple levels of racks.
@@RaditzAus thank you
I absolutely love my @kickash basket
This is exactly what I needed. I’m getting my kamado joe big joe 2 in a few days and one of the first things I want to make is a smoked brisket
Great! We will have more Kamado Joe videos in the upcoming weeks also.
Honestly over the past few cooks I've done I actually like the hot and fast method as opposed to low and slow. Great cook as always Tom!
I really appreciate seeing a BGE for the first time at ATBBQ. It would be nice to see how you can make a small brisket on a smaller egg, like the medium, which I grill on 👍👍👍
It would be the exact same process, just using a smaller brisket instead
Any reason you didnt tallow and butcher paper wrap at the end?
Great bark injecting the Brisket always pays off. Great job as usual Chef Tom👍
LOL... KJ SloRoller and Kick Ash basket -- might as well start out with a real KJ Classic or Big Joe and get all those accessories included.
Good morning from the handicapped ♿ friend ! Always great to get a great recipe 😋 👍
Thank you !
Well done chef, as always!!
Great looking brisket, love the Cattlemans and the Big Green Egg.
Fantastic brisket friend
Damn bro mouth watering like crazy !!! Keep up the awesome content !!!
Just bought a Yoder 24x48 flat top from you guys! Would love to see more videos showing its versatility as a smoker/grill combo!
that bark looked insane, I never had a ceramic cooker brisket but this looked really good!
Thanks for watching!
That looked dry my friend!🤦🏻♂️
I love your Videos :) your Brisket looks like very Good :)
Tom was this fat side down? I think you said both? Cheers
The thermometer placement was in the point and not the flat correct?
You had me at BRISKET! 👍
I'd have to mortgage that cut in the UK.
I hear the slo roller is Teflon coated. F that
"The tug is jusssssst right!"
Great video thank you for sharing, my concern with a ceramic cooker is lack of air flow is it gonna taste like been cooked in an oven .
A ceramic does a great job on big cuts like a brisket. Over time, we have discovered that we like to let the renderings and the coal base drive the flavor. If adding wood, keep them small and be sure that has been seasoned, to minimize white smoke during the cook. Thanks for watching.
You Rock !! Both in your delivery and substance with a dash of personal notes on how you tweak your cooking tips. very much appreciated! I own a Primo XL any thoughts comparatively to BGE, KJ etc…? Do you think “Over all” on what’s available that I would get a better smoke or taste difference out of any appliance? Thank you in advance Tom
I like that you’re cooking it in the Egg and I’m trying your trim tomorrow. My first brisket. I have a rub on overnight
Great chef👍🏻
I am wondering if you ever put a brisket in a Briner bucket like with a Turkey?
Make Canadian bacon
Oval Primo is much better shape for smoking ribs and briskets.
Awesome video how about a recipe and cook of AL PASTOR
Looks amazing! G'day from Western Australia!
As always another great and informative video! Honest question, with the amount of insulation in a kamado style smoker why not just lite one fire starter farthest away from the lower vent and just let the charcoal burn towards the vent? I'd bet a person could cook almost 18 hours that way.
I enjoy your channel Chef Tom, love your recipes. Why did you put the slo roller in the green egg?
Putting an aluminum drip pan under the brisket really helps with keeping your grill clean
My dog heard the siren in the background at the 14 minute mark and started barking… 😂
Chef Tom always with the thickest brisket slices ever! lol Brisket steak. Looks great
What thermo probe?
Beautiful Video Share/ New member
Stay safe, stay happy,
stay connected🔔🔔 Full ⌚
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Hello enjoyed your video. I love your recipes. Thanks for sharing this. Have a great day, lisa@moneypit homestead
Thanks for watching!
I wish you guys had a shop in Malága so I could buy from you :-D
The only con of using a BGE/KJ is that ceramic cookers don’t have the convective properties that offsets or pellet grills do. However, I think the slo-roller changes that and makes it about as convective as you can for a Kamado.
You're right, the Slo-roller improves the airflow in the cooker. Thanks for watching!
Amazing Chef Tom. I have learned so much from watching your videos too.
Thanks chef tom one day i will get one of your whole stone briskets and knock it out-- I just nailed one of the BEST BRISKETS EVER TODAY !! i would like to thank you on some tips-- YEP got me one of those expensive knifes wink wink-- don't be scared check out my Brisket !! Have a Great Weekend Everyone !! __
Awesome!
I have the older Big Joe. C a n you get a slow roller for those?
YouTude needs a ❤️ button! 👍 just isn’t enough for Chef Tom and ATBBQ! Would the SloRoller up work on a Louisiana Kamado style grill too?
Not 100% sure. The SloRoller fits most 18" or 24" cookers.
You edged that brisket like a barber…. Clean
The best brisket I've ever made I let rest for six hours.
You make such great vids! Next brisket I do I'll try this method. But I only have a Masterbuilt electric, any suggestions for me to get close to this recipe? Thanks
You can do it! Try working in that 225-275 range, whatever works best for your smoker, and monitor the pit temp and the temperature of the brisket. If your smoker has a wood chip loading system, try a mix of Pecan and Cherry, love that on brisket. You are wrapping once you get the bark that you want, in the 170° - 185° range. At the end, Tom isn't overly concerned with the temp, it's the feel when he probes. As a guide, the brisket temp will be around 205°, maybe a little higher. Make sure to wrap it tight at the end in foil or butcher paper and then cover with a towel and put it in an empty cooler to rest. The resting phase is important, one hour is the minimum, I try to let mine rest in a sealed cooler for three to four hours. Good Luck, and enjoy!
Nice job Chef Tom!! I always watch, and I always learn ….. so THANK YOU!
Thanks for watching!
Like “brisket candy”…
Do a video on temp control in a egg/kamado
Can u demonstrate a smoke turkey on ceramic grill if possible?
Here is a link:
www.atbbq.com/thesauce/recipes/smoked-cajun-turkey/
We have others on The Sauce (www.atbbq.com/thesauce) that are cooked on pellet grills.
I was just considering doing a brisket on my Akorn over the weekend and lo and behold, this video pops up...
I think that was the most informative video of yours I have watched! Awesome!
Thanks for watching!
Meester ,do you ever get the meat sweats?
omg my mouth is watering i cant wait to finish building my bbq pit
im trying to build a Texas style BBQ PIT here in ireland , not the weather for it i know but i lived in texas for a bit and just cant get food like that anywhere
You sir are the man..
FINALLY! Yes!
Thing of beauty, Chef Tom!!
Thanks for watching!
So I noticed that the bottom when cutting was pretty crispy and you had a hard time getting the knife through it. I have a KJ and I run into the same problem. How do you prevent the brisket getting torched on the bottom?
I run into this too. Wrapping a bit earlier helps, and I've also been experimenting with a metal pizza pan with water in it on top of the heat deflector to mitigate the radiant heat coming off it. Also, check out the foil boat method, you basically just wrap the bottom half and leave the top exposed.
@@RuleOWrist I cook fat cap down always on my kamado. Never had an issue and i've cooked as high as 300.
Try the foil boat method. Smoking dad has a few videos on it, and so does mad scientist bbq. Tom has one too I think.
Thank you
You are welcome! Glad to have you on the channel, and of course, thanks for watching!
Soooo good! Killer video I enjoyed it.
Thanks for watching!
Awesome cook, All the Best!!!
Thanks for watching!
Great video as usual! Love the recipes and show of cooker versatility. Would love to see some type of cook on the masterbuilt gravity series.
Tom I’d prefer a double boat of foil AND butcher paper. I Do NOT cover the top because the steam will ruin the texture of the bark. Also try Montreal Steak Seasoning and mccormicks hamburger seasoning with 10, 12, 14, 16 mesh black pepper garlic powder and onion powder. Simple and easy to do
It says a lot that you use KJ accessories on the big green turd. Can’t stand how they nickel and dime you for every single accessory. KJ all the way!!
What's the story on that probe? Maker?
Great question! It's the Tappecue AirProbe 2. Uses Bluetooth or WiFi connectivity to communicate temperature data to your smartphone, Google Home, Alexa, or Apple Watch. Letting you keep an eye on your pit temperature and internal meat temperature while you are away from the grill. Here is the link: www.atbbq.com/accessories/tools-and-utensils/digital-thermometers/tappecue-airprobe-2-wireless-meat-probe-with-charging-dock.html
@@allthingsbbq thank you! I like how it takes ambient temp plus core temp. I'll check it out. I use a thermo pro but lacks the convenience obviously. Good look !