Made this today for the Chiefs game and wow, what a great sandwich! I used an Ancho chile instead of the Chipotle and I used Carne Asada seasoning in place of the Mexican. Turned out great!
I made this recipe yesterday and it came out delicious! only thing the reduced sauce was quite salty. Nest time I make it I'll probably use unsalted beef stock. Thanks for the recipe Chef Tom!
Love this idea / recipe and how you cook/prep differently when the end goal is chopped brisket. This would be great for when the lower grades of brisket go on sale
I was just thinking about another way to smoke the brisket that has been sitting in my freezer. This looks like the ticket for something different and delicious. Thanks.
Hey have you tried coarse rub first, fine rub second? I think Bradley Robinson of Chud's BBQ channel recommended that and it made sense to me - coarse sticks and leaves space in between where fine can stick too
I love these types of cooks its great to be able to cook a huge piece of meat and make several meals out of it in the coming days. Also probably one of the better uses for the flat.
Very interesting. I could see doing the smoking on Saturday, then bringing the the chopped meat to a tailgate on Sunday in a pan to simply warm up. I'm thinking we gotta try it with a home made Manwich sauce... got a recipe for that?!?!
Chef Tom, question for you, I have an Egg and have been debating if I want to try something. What are your thoughts on separating a whole packer and trimming all of the fat cap? I’d flip the flat and point sometime in the cook. My reasoning is reducing my fat intake.
I was planning on doing a chopped brisket somewhat like this and got a little 4 lbs flat. Only gonna go halves on it instead of cubes. Also smoking it with cubed pineapples in moonshine. Maybe add jalapeños. I was worried about how it would cook, but this has given me confidence. Great minds must think alike if we had similarities in cooking!
@@allthingsbbq my library is full of ATBBQ stuff... you have some of the most delightful, fun to do and enjoyable recipes I ever see...!!! So Pura Vida 🇨🇷 to you all!!!!
Thank you for staying away from the shorts to just raise your views. I appreciate the quality and information on your full length videos!
Made this today for the Chiefs game and wow, what a great sandwich! I used an Ancho chile instead of the Chipotle and I used Carne Asada seasoning in place of the Mexican. Turned out great!
It is like a brisket adobado (minus the vinegar), and it looks absolutely delicious. Awesome job, chef and thanks for the inspiration.
We love to hear it!
Y’all rly popped off with this one
Yes! Love to hear it! 🔥
Nice! No one is better than Chef Tom!
I made this recipe yesterday and it came out delicious! only thing the reduced sauce was quite salty. Nest time I make it I'll probably use unsalted beef stock. Thanks for the recipe Chef Tom!
Looks good
Cooking this all afternoon. Smells amazing. Thanks Chef Tom!
"Cooking this all afternoon." Now that's music to Chef Tom's ears. Thanks for sharing!
Great take Chef.
Might have to try this weekend, looks amazing!
Let us know how it goes!
This is not granny’s sloppy joe that’s for sure! Looks excellent 👌🏾
Thank you! 😆
I don't think that a can of sloppy joe's would hurt this recipe at all. Good suggestion.
God bless, chef Tom. He has a knack for making me hungry even when I'm full. 😊
Truly a special talent! 🔥
Chef Tom you are definitely the man. Great video thanks for sharing.
Sharing inspiration is what he does best! 🙌
Best tacos I’ve ever made. Topped with some fresh pickled red onion and cojita cheese.
Love this idea / recipe and how you cook/prep differently when the end goal is chopped brisket.
This would be great for when the lower grades of brisket go on sale
Perfect when you find a good deal at the market!
Thanks Chef Tom! I never knew a flat could look soooo yummy, so fast!!!!
how about a rib tip recipe
Yes, it's delicious and not a huge time commitment!
@@paigepolgar2031 We will let the team know!
Need to make this!
Absolutely!
That's a great idea! I'll be doing this soon. Thanks for sharing.
For sure! Hope you enjoy the food to come!
That looks absolutely awesome... Thanks Chef Tom!
Love to hear it! Enjoy!
I was just thinking about another way to smoke the brisket that has been sitting in my freezer. This looks like the ticket for something different and delicious. Thanks.
Give it a try and let us know how it tastes!
Is there any reason you did the flat instead of the point? I have a packer, and can separate and do either. @@allthingsbbq
Pretty easy and it looks good
Yea not to bad, definitely a shorter time commitment!
Hey have you tried coarse rub first, fine rub second? I think Bradley Robinson of Chud's BBQ channel recommended that and it made sense to me - coarse sticks and leaves space in between where fine can stick too
Looking good
That looks delicious
Could not agree more! 💯
Love seeing the stick burners in action
🔥🔥🔥
That looks amazing, but with that short cook I'd probably go with mesquite. Ah, who am I kidding, I always use mesquite. Lol. Looks amazing!
I just got inspired to do tortas
Let us know how it goes!
Hey Chef Tom - I’m using a Yoder YS640s - what’s the right temp when doing the braise?
Nice recipe and nice new styled beard 👍
Appreciate it! 😎
If I complete the braising portion in the oven, 350 degrees or higher to maintain an approximate 2 cook time?
I love these types of cooks its great to be able to cook a huge piece of meat and make several meals out of it in the coming days. Also probably one of the better uses for the flat.
Yes, the flat is great and quick to cook if time is short!
Seems like a good thing to use a flat for
That looks amazing, love using the braising ingredients as a sauce
At what temp was the dutch oven placed in the ofset?
Where do I get that Collapsable basin?
Great idea! Seems like you could create 'burnt ends' by cutting the meat a bit smaller.
Thanks for sharing your idea! We will let the team know. ✌
Very interesting. I could see doing the smoking on Saturday, then bringing the the chopped meat to a tailgate on Sunday in a pan to simply warm up. I'm thinking we gotta try it with a home made Manwich sauce... got a recipe for that?!?!
Chef Tom, question for you, I have an Egg and have been debating if I want to try something. What are your thoughts on separating a whole packer and trimming all of the fat cap? I’d flip the flat and point sometime in the cook. My reasoning is reducing my fat intake.
It will still be delicious and if its better for you give it a shot and let us know how it goes!
How would this be with pork butt? What might change?
U could use a whole brisket if u wanted too for this?
I was planning on doing a chopped brisket somewhat like this and got a little 4 lbs flat. Only gonna go halves on it instead of cubes. Also smoking it with cubed pineapples in moonshine. Maybe add jalapeños. I was worried about how it would cook, but this has given me confidence. Great minds must think alike if we had similarities in cooking!
looks awesome but had I not seen it I wouldn't believe a brisket in under 4
Man thank you for firing up some real wood again
How were you smoking the brisket if you dumped the coals after? Did I miss something?
Would love to see Chef Tom do a twist on the cola braised short ribs featured in The Bear.
We will let the team know! 🙌
Now do it as just standard sloppy joes!!
Already saved into my "Parrilla" list.!!!! Delicioso
Thanks for saving our video! 🔥🔥🔥
@@allthingsbbq my library is full of ATBBQ stuff... you have some of the most delightful, fun to do and enjoyable recipes I ever see...!!! So Pura Vida 🇨🇷 to you all!!!!
1:35 What you talking bout Chef Tom! I trust you but my heart stopped when you grabbed the knife and started cutting it up.
I have only 2 words to add: sweet jalapenos.
Yes! A flavorful addition! 🙌
But.... what about making a chili this way???
i think im lost can someone point me to the nearest houseplant pls hurry im terrified 😰
Guac?! Ruined a great sandwich. Looks delicious though. Will have to try as I have peppers to spare.
There’s a Mexican way to chop food? 😂
Sloppy Jose 🤣
This brisket ain't no limp biskit.
😆
Not to dissimilar to your Barbacoa video you did a while back.
Except you chopped it
FIRST FOR MY MEXICANS
Let's go!!! 🙌
Runza