I was at the ATBBQ store picking up some seasonings last Friday when you filmed this. Been watching for years and really appreciate how much you’ve taught me. It was a bucket list kinda moment for me. Thanks for sharing all your knowledge with us. Salute.
Ive made MANY briskets over the years using this recipe. My family loves this brisket recipe and its good year round and not just for the holidays. Seriously Ive made briskets using this recipe so much that I have it memorized. Thanks Chef Tom!
Crazy how briskets are trimmed more aerodynamic now a days. Also crazy there was no mention of making tallow with the beef fat. 2 trends that have taken off since this video. Love the channel.
That's quite the endorsement, thank you! It has been one of our favorites since we were introduced to it nearly 15-years ago, it's great on so many things. Thanks for watching!
Oh my goodness that was beautiful.. I mean .. excellent work but my favorite part dude was what you said at the end..let’s be good to one another ❤️🫶🏼 perfect ending!
Everything I learned about cooking brisket, I learned from Chef Tom👍🏼 Been watching, learning and after some time had (what my tastebuds considered), a major success on my first cook. All thanks to Chef Tom and his great teaching skills. And of course, also thanks to the farmer who raised that delicious beef too (it was sooo good)! It’s awesome to be able to see a knowledgeable person share tips & techniques. All we have to do is pay attention and listen to him. And we can create the same at home. And this brisket is my new favorite by far. Definitely giving it a go after xmass though as that menu is already set. But soon. Looks so good and those vegetables look sooo good. I can only imagine how good they are with that brisket happily braising away on top. After watching this the only thing my brain can register is melt in your mouth deliciousness 😋😋 Merry Christmas Chef Tom and everyone behind the scenes at ATBBQ. You guys all rock!!🤘🏼👏🏼🖖🏼🎄🤶
One of your future cookouts might consider two or three whole chickens stuff with cut naval oranges. On a rotisserie the orange juices combine with the chicken juices and baste them 100% of the time adding a slightly clean, unfat flavor that is so tender. It's really an eye opener but the flavor is tremendous.
When I got my first place at age 17, I bought brisket at 89¢/lb at Aldi in '07. I ruined it but wasn't pissed because I didn't need to mortgage it like today
Curious why you used vegetable stock versus a beef broth for the injection. Would that be too beefy? Would you ever use something like a canned beef consommé as the liquid, or again would that be too overpowering?
I dont care where you from, the way you trimmed that brisket is criminal. Thank god you ain’t in Texas, maybe that’s why nobody has ever herd of kansas bbq
I consider you one of the best ambassadors of American cuisine.
Thank you very much for your videos
Nice to see them using his younger brother. He deserves a shot.
Bring back more throwbacks !!!!!!!!!! 🔥🔥🔥
Chef Tom is the real OG!!!
Definitely like the non robot Tom we’ve seen transition from years past. Thank you chef Tom!
I was at the ATBBQ store picking up some seasonings last Friday when you filmed this. Been watching for years and really appreciate how much you’ve taught me. It was a bucket list kinda moment for me. Thanks for sharing all your knowledge with us. Salute.
Chef Tom getting a remaster edition, i love it and im here for it
Ive made MANY briskets over the years using this recipe. My family loves this brisket recipe and its good year round and not just for the holidays. Seriously Ive made briskets using this recipe so much that I have it memorized. Thanks Chef Tom!
Love brisket! Especially for the holidays
Oh man that looks delicious and just the sort of food I crave this time of year 😋
Crazy how briskets are trimmed more aerodynamic now a days. Also crazy there was no mention of making tallow with the beef fat. 2 trends that have taken off since this video. Love the channel.
Looks amazing
GREAT VIDEO! And a great idea to change things up for Christmas. I'm going to do this for our family Christmas Party!
That tri-tip seasoning is probably the best one I have bought in the last 3 years.
That's quite the endorsement, thank you! It has been one of our favorites since we were introduced to it nearly 15-years ago, it's great on so many things. Thanks for watching!
Definitely one of the best! I've used most of the Cattleman's Grill blends, and with the exception of the Ranchero, I've enjoyed them all.
@@allthingsbbqI’ll be buying it. UA-cam hasn’t been giving me the notifications
so you smoke it for 4 hours at 250 and bake it for 1 hour at 325?
nice job buddy. Loved it. Im gonna make one for my family thiss year.
Thank you so much! It’s gonna be delicious! 🤩
Love your show.. Both educative and entertaining
Patience you must have - well done my young padawan 👍🙏
Oh my goodness that was beautiful.. I mean .. excellent work but my favorite part dude was what you said at the end..let’s be good to one another ❤️🫶🏼 perfect ending!
We're all about spreading goodness and good food this holiday season! 🫶
Everything I learned about cooking brisket, I learned from Chef Tom👍🏼
Been watching, learning and after some time had (what my tastebuds considered), a major success on my first cook. All thanks to Chef Tom and his great teaching skills. And of course, also thanks to the farmer who raised that delicious beef too (it was sooo good)! It’s awesome to be able to see a knowledgeable person share tips & techniques. All we have to do is pay attention and listen to him. And we can create the same at home. And this brisket is my new favorite by far. Definitely giving it a go after xmass though as that menu is already set. But soon. Looks so good and those vegetables look sooo good. I can only imagine how good they are with that brisket happily braising away on top. After watching this the only thing my brain can register is melt in your mouth deliciousness 😋😋
Merry Christmas Chef Tom and everyone behind the scenes at ATBBQ. You guys all rock!!🤘🏼👏🏼🖖🏼🎄🤶
That brisket looks great!
One of your future cookouts might consider two or three whole chickens stuff with cut naval oranges. On a rotisserie the orange juices combine with the chicken juices and baste them 100% of the time adding a slightly clean, unfat flavor that is so tender. It's really an eye opener but the flavor is tremendous.
Apples go well with the oranges too! And it works with chicken and turkey!
Hell yeah!
Thx! Remembered almost every line dxD
A yeah back when brisket on average was about 26 bucks compared to 78 now, same size brisket 😢
I bought my Weber Smokey Mountain cooker in 1990 and it's the 18 inch and I remember buying choice briskets for 79 cents per pound at Walmart😂
When I got my first place at age 17, I bought brisket at 89¢/lb at Aldi in '07. I ruined it but wasn't pissed because I didn't need to mortgage it like today
Curious why you used vegetable stock versus a beef broth for the injection. Would that be too beefy? Would you ever use something like a canned beef consommé as the liquid, or again would that be too overpowering?
I'd assume the vegetable stock since it's a holiday brisket and it'll add more herb and spice flavoring than just beef stock.
NICE!!
Hey whats with that Santa Monica Grill sporting a Yoder label?
They make both a 36" and 42" Santa Maria style grill called the El Dorado.
What brand of knives do you use?
cool
Hey chef Tom, really enjoy this channel. You think you could mention some metric numbers and degrees Celsius? I am losing watchtime recalculating 😂
Have you made a smoked venison ring bologna yet?
ATBBQ Does a Clip Show
15:26 yeesssss embace the South African method mwuahahaha
Requesting your take on a Christmas Goose ... check out Adam Ragusea recipe on it!
This brisket ain't no limp bisket!
Shout out to everyone who watched this video 6 years ago
What time should we all come over?❤️
STOP SQUEEZING YOUR MEAT!
Well you broke your promise, I'm disappointed. Where's the smoker!?
I dont care where you from, the way you trimmed that brisket is criminal. Thank god you ain’t in Texas, maybe that’s why nobody has ever herd of kansas bbq
Haha. Herd. Like a bunch of cattle. I get it.
What did he do wrong in your opinion?
@@keithbertschin1213cut too much fat