How To Make The Perfect Texas Brisket On An Offset Smoker
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- Опубліковано 25 лип 2022
- Smoking Texas Style Brisket on a wood-fired offset smoker is a right of passage for amateur and pro pitmasters alike. Chef Tom shows you how to trim, season, and smoke this fantastic cut of meat from start to finish on the Yoder Smokers Wichita Offset Smoker.
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Gonna need a min before I can afford to do another brisket. I'll just archive this for down the road when the economy allows us all to make our neighborhoods smell like heaven again.
No need to buy an entire brisket for $$$.
Your best bet is to find a farmer and a locker. We get 1/2 or even a 1/4 cow every 6-8 months and all cuts, ground to brisket to ribeye cost us 2.90 a pound, all costs included. It's the way to go
@@matthewkestersonbest thing i’ve learned living down in Georgia is finding a farmer, it’s amazing the guys i go to for my meats are amazing, i used to pay $70+ for briskets up in connecticut, now i moved to Georgia live in a nice rural area and have great neighbors and farmers around me! now i buy my meats especially briskets for 30 bucks or less
Just do a pork butt. They’re super cheap, but still make great barbecue food.
Warming a split next to the fire is a game changer. Instant combustion, less temperatures fluctuation. Thank you
I think I have a brisket video addiction! Never gets old watching great bbq/brisket vids!
I’ve been smoking briskets for 40 years now and this is very close to how I do it. Which I learned from a man who started smoking briskets in 1928 from his father. 👍
This might be the best brisket I've sever seen you cook Tom. Great job! #teamtexas
Not gonna lie, I was hoping he was about to drop some mayo on that brisket hahah
Thanks for watching!
Need to see you both doing some cooks together!
Looks absolutely delicious, going to have to do this!
I was about to make this same comment.
Not only did the brisket turn out great, but the video production was awesome as well. From a fellow "self-proclaimed" Texas barbeque pit master, this is a perfect example of a Texas brisket! I also love how you are helping to teach people to pull a brisket when it's done (probes like butter) and not some magical 203deg F!!!
Keep the offset smoker recipes coming! Love my Loaded Wichita!
My YS640S gets here Monday!!! I've been coveting that thing for years, watching Chef Tom...now...ITS ON BABY YEAH!
May not be practical if you are making several briskets, but I always put my briskets in the freezer for about 45-60 min. before I trim. It firms everything up and makes cutting through the fat and stringy bits easier. Great video!!!
Definitely a yummy-looking brisket - great job Tom!
Wow! Thank you so much for this video! Now I feel a lot better about my brisket
Chef Toms work ethic is second to none
Thank you for the trimming expectations. The entire video was so informative and excellent. I’ve been making briskets for a long time, your video brought my experience level up exponentially! My friends and family thank you for that!
Real talk from Chef Tom. I usually read and watch a lot about BBQ. So sometimes I mix and match until I find what’s best. It’s fun experimenting.
I've been binge watching all of your videos, they are fantastic! I've seen Chef Toms face more than my own family recently.
Thanks for watching!
Always enjoy some texas brisket
Chef Tom being the classic that he is doing the classic that Texas brisket is!!!
Super job explaining trimming and cooking. I have a prime Snake Rivers Brisket ready to be cooked👍
Thank you for the extremely detailed instructions! Looks amazing as usual! 🤤
Thanks for watching!
I could watch you make one of these every week. Amazing cook as usual. Thanks Chef Tom!
Thanks for watching!
Chef Tom builds meat airplanes as a hobby.
Great job! I just did close to this same procedure a few weeks ago, and it was awesome.
Wonderful how to video. Really informative and put together well. Thanks
When he started lathering beef tallow on the brisket, I think I started having meat sweats... Chef Tom, I love you.
What a great video! You have explained your technique very well through the video and had us drooling with the first cut of the brisket!
Thanks for watching!
Looks absolutely wonderful, directly delicious. Hope it does taste as good as it looks to the presentation. Thanks for your videos. Lot to learn.
Bet your crew eats good all the time chef Tom! Great as always!
Amazing as always, Chef Tom. I have a wagyu brisket in the freezer waiting for me. Can't wait to spend a weekend cooking it.
I don't even want to know how much that ran you lol
Awesome video Chef Tom, I'm doing the same thing tomorrow on my Yoder Loaded Wichita and this got me extra excited. Loved the idea of using beef tallow as a binder for the rub, as well as the notes on warming the log in the firebox
Thanks for watching!
Texas style is about all I know. My pops has been in TX for most of the last 23 years. I fell in love with post oak, S&P, and no apologies- simple, but honest.
The best video on the Tube for learning how to make a brisket. Thanks for making such a great video.
Thanks for watching!
Hey Tom, please can I thank you and your team for such interesting, enjoyable and informative videos. I live in Bristol UK and BBQ like yours is the stuff of dreams if i'm honest!
Can I also say that you come across as such a warm and kind individual (not just come across as, i thoroughly suspect that you actually are) and that's very much appreciated.
Hi Ed! Thanks for watching and taking the time to comment!
Thanks for All your great an amazing Videos do yo make ! I love to watch it all the time ! Best wishes from Germany 😋👨🍳
Thanks for watching!
Love spending 30 minutes of my morning with Tommy Meats :D
Thank You Chef Tom. I need to thank you for teaching us your skills. Your step by step process makes smoking fun. Most of all you are great to watch!!
Thanks again. Ps I use and support your cattleman ‘s grill rubs are soo soo good!!
Thanks for watching!
Chef Tom you make it look so easy I’ve only cooked a few briskets in my lifetime and I truly know where I made some mistakes Trimming, Time Management and Fire control in glad to have a very Good Outstanding instructor to help me Critic my Brisket cook and all my bbq Techniques.
Thank You
Chef Tom and the ATBBQ Teammates 👍🏾✌🏾🙏🏾
Thanks for watching!
Great video, looks fantastic.
BROTHER!!!!
You have got me drooling 🤤 😋 🤩🤩😍😍
We get to see a lot of different and cool recipes that aren’t “traditional bbq” but videos like this is why I’m such a fan of ATBBQ. @21:00 are you kidding me! Gorgeous
Thanks for watching!
Some really good trimming tips! The Wet age thing is cool to learn
Probably the best cook of a brisket I have seen. From trimming to seasoning to the cook and finished product.
Thanks
Thanks for watching!
Texas style brisket is awesome!
Now I gotta go get some brisket... thanks a lot, Chef.
Love you Brother, wow looks awesome! Thank you for helping us learn to grill great brisket!
Thanks for watching!
Looks amazing!
Excellent recipe. I followed your exact methods and it turned out great. I ended up feeding about 400 people and they raved about the brisket. Thank you very much
Amazing video chef Tom! My mouth is watering for your brisket!😩🤤
Greetings from Italy 🇮🇹!
Thanks for watching!
Man got my mouth watering I could eat brisket 7 days a week nice job Tom
Looks fantastic!!!!! I made my first Brisket earlier this year but did not add the wagu tallow. I read about that afterwards. I will add it next time. Great video!
Probably the best lookin brisket I've seen in awhile
Flawless! Well done. I'm still working on getting my red ring.
Thank you, man!
I've smoked only 2 briskets thus far (both turned out fairly great), however, I have been overly trim-conscious while cutting my meat. Your end result was FIRE, and the trim looked solid before smoking the meat. Great learning for me!
Love your vids, you've helped my brisket game 100000 fold....
Glad to hear it! Thanks for watching!
As a Texan living in Kansas, I love your approach to brisket. I cook my similar to you with the exception of when I wrap. I found All Things BBQ about 5 years ago and stop for items every time I'm in Wichita. Thanks for all the good work ya'll do.
Thanks for watching!
I bought a ys640 a couple of months ago and I’ll try this method on my brisket! Thanks for the video!
Thanks for watching!
You nailed it. I’m locked in ❤ 🛎️
You sir are awesome. So informative
We really appreciate the great compliment! Thanks for Watching.
Great tutorial. Thanks!
Glad you enjoyed it! Stay tuned, lots of great recipes on tap for '23. Thanks for watching!
una bellesa el brisket saludos desde Argentina
I’m brand new to smoking brisket, but your video demystified a lot of the process. After watching, I’m convinced it’s really not that complicated a process as I thought it would be. It’s more a labor of love and I’m willing to put the time and effort into it. Thanks so much!
As a team, this means a lot to us. Thanks so much and thanks for watching!
Oh boy, classic ATBBQ!
Thanks for watching!
Absolutely awesome 😎👍🔥 nice cook.
Thanks for watching!
New to your channel. Enjoyed the video and overall presentation, I'm subbed.
Dry brining it overnight before the smoke is amazing way to season the meat all the way thru. Also I like to rest my brisket still in the paper in a warmer for 8 hours, I’ve done 12 and even 16 and didn’t notice a difference, but 8 is perfect.
If that wasn't a $100 platter, you're missin' the boat! Well done, Chef Tom!
Texas brisket is King👑
Aerodynamic this aerodynamic that ..
That brisket looks so gooooooooooooood!
Thanks for watching!
Whoa baby. We just moved so gotta wait a couple of months for the smoker to show up but I’m gonna do a brisket for my neighbors for thanksgiving. You definitely inspire me to keep working at it.
Thanks for watching!
Wow beautiful. I just bought an offset smoker and I really want to smoke a brisket.
My mouth is watering
Mouth is watering
Got me a black angus 13 pounder at sams club the other day. Rubbed it with hardcore carnivore black and cattleman’s tri tip. Smoked at 185 for 12 hours. Pulled off and smothered with Japanese A5 wagyu tallow and then wrapped in paper Back on for 3 hours at 225 pulled at 185 and it was perfect!!!!!!
Great cook chef. I like smoking my tallow with the brisket. Let it cool a little & pour it on for the rest period. Thanks chef T!!
Thanks for watching!
(25:14) Tom had an out of body experience...lol. Brisket looks spot on, my friend.
Very nice...thx...👍🏿
Haven’t found a thing that I haven’t LOVED , CHEF TOMS THE SHIT
Thanks for watching!
I grew up around Wichita on KC bbq then moved to Austin. I always went with KC style burnt ends. One day I forced myself to go Texas style, and had an identity crisis when I realized it liked it more. KC ribs can’t be beat though!
I did this exact cook (per one of your videos) minus the tallow 2 weeks ago. In place of tallow, I spritzed a little every hour with 50/50 apple cider vinegar and water. Folks, I can't stress enough the importance of quality meat to begin with . That brisket was outstanding. Thank you Tom for teaching me how to smoke a brisket. It does take practice
That's awesome! Thanks for watching!
Oh Lord! My kids just told me they want me to smoke a brisket and baby back ribs for the weekend! I need a deal on meat!
25:41 Chef Tom “let’s build a little plate” Pulls out full size cookie sheet. That’s my kind of little plate Chef! 😂
You know the problem with watching your vids? I see a new spice or seasoning I want to try. It always costs me money 😂 🍻
just about identical to how I've been doin it. cooler rests work really well for me.
Same here
Thanks for sharing Chef, I would suggest that whoever does brisket only change one or two things at a time until they have their cooking dialed in. Like different Temps on the cooker or when deciding to wrap. I normally wrap after 4 hours. I have heard one of the newer ways Texans are smoking brisket is cutting mustard with pickle juice and using only seasoned salt (Lawerys). Maybe you could try that sometime?
Also could you explain what beef tallow is? Some new to bbq might not be familiar with it. Thanks
Come to Montana !!! We’ll show ya how to smoke a brisket !!!
Nice cook! Come on down to Texas anytime.
Thanks for watching!
I wish I was related to Chef Tom so I could attend all his gatherings and eat his bbq.
Chef Tom, great again. I've been farming and ranching in Nebraska for 28 years with a good following of local people buying our Angus beef in quarters, halves and full. My brother and I have a passion for cattle that we turned into a registered slash commercial heard. In short we have evolving genetics that we sell to local people who turn into good friends. Tom, what's the best way to contact you personally to learn about cooking.
PS: I bought a YS640 three years ago because of your videos and never looked back.
Shoot us an email at info@atbbq.com and we can get you in touch.
Chef Tom. You are killing me. How Can grown man salivate due to a YT video?!!!?!??!
I'm sensing some Chud's influence to this video! ;)
in texas we do not use bbq sauce with our brisket
but looks amazing my friend
Where do we sign up to be the taste testers for these cooks?! Haha looked amazing! I really need to get some tallow for wrapping to give it a try.
Terrific video. As gojira said, beef is on the high side right now, but there is angus choice brisket at Sam’s Club. Again, a beautiful presentation covering everything in a relaxed manner.
We really appreciate the great compliment. Thanks for watching!
Another Texas not so secret ingredient: Lawry's seasoning salt.
Many of the award-winning barbecue joints in Texas use it, but few will admit it.
Oh yes! We only use salt and pepper! Really, where's the hint of garlic coming from? But that's OK. Hey Mr. Franklin, what's really on your brisket? We'll keep guessing as we line up for hours for a serving. Thanks for the insight and for watching!
I think the only thing I would add to this is to make a cut in the flat against the grain before seasoning - that way you know how to get the best slices. Other than that (and the rest in the cooler with blankets), this is pretty much how I do all my briskets, and I've not once gotten a complaint from family/friends/neighbors.
I’ve never ever trimmed a brisket and they turn out fantastic but I’m also not cooking for judges so makes sense lol
That fat just oozing out when you took it off to wrap…… 😙👌 like a natural spring. Of beefy goodness.
Great video as always Chef 👏👏👏
Thanks for watching!
If that doesn't make you want brisket, you better check to see if you have a pulse! Great job as always Chef!
Thanks for watching!
In a world now where, thanks to tiktok and shorts and peoples attention span is less than a goldfish, it is refreshing to see a 30 minute instructional video done with such joy and technique.
Totally bib worthy!
Hey i was on your guys website amd theres soooo many different knifes. Can you guys make a video showing the basic/starter knifes to have and show us which each knife is meant to do. Hope you see this!
As always, amazing and very detail oriented video Chef Tom! Can’t wait to try this method. Can I follow the same temps using my 640?
If you want more smoke on your 640 I'd go a few hours lower, but it will add more time to your cook. 250 will work though, I've used it on mine.
@@RumandCook thanks!!