@@allthingsbbq This is a great video. However my one complaint is that I don't think we need to see the whole process of every injection and rubbing every inch of the meat. I also have to say, I love that you use smokers from my hometown.
This guy makes incredible videos. Has a beautiful voice. Very knowledgeable... and his methods work! No crazy head banging music. Just great information. He has changed the way I cook brisket. Thank you, Chef Tom.
Once again Chef Tom killing it week after week. I'm cooking for 60 people in two weeks and have all the confidence in the world in learning from a master!
I’ve made about 5 briskets now, so new to the game of BBQ. Just did the pastrami and it was awesome! Chef Tom has the best tips and his recipes come out better than other BBQ methods. He’s the main one I follow now. Keep it going brother!
Every joint in Texas and and Texan worth their salt can cook a whole brisket evenly. This guy can't. LOL Silly Californians. Stick to tri tip or something.
The BBQ Jerk lets see yours?! Copy a link here cause you sound like a lil bitch ass hater. I’m in Cali and bet I will do anything better on a smoker or a grill better than you! No matter the cut… name it and let’s go champ!
Not, a hater. I just know Texas brisket (the best in the US). This video is crap and not how it's done. It might pass in California. Californians know NOTHING about BBQ. They think tri tip is BBQ. Hahaha....
The restaurant I work at has lines out the door. I think that tells me all I need to know. I don't need approval from UA-cam BBQers with pellet smokers.
I'm new to smoking and i must have watched 100 different videos about smoking brisket. Not only was this easy to follow along with, its by far the best looking brisket I've seen in all the videos I've watch, except MAYBE a couple Competition BBQ Videos i watched. Most of them have come out looking like a lump of charcoal. While some may like that, I don't. Thank you for this video, I will definitely be trying this method.
Thanks Chef Tom! I'm on my 6th brisket and today is Thanksgiving 2020! My briskets are now being demanded at all family gatherings thanks to you! Happy Thanksgiving!
Thanks for this video. My hubby wanted brisket for his bday. I had never made it before. I watched many videos but went with your technique. So glad I did. Turned out just spectacular. Best burnt ends I have ever had! My TX hubby was so thrilled. I had not seen anyone separate the point and the flat before wrapping. I think that was the ticket!
I used this method on my Traeger yesterday. It was the 4th time I've done brisket at home and this was hands down the best one I've done. I'll be doing them this way moving forward, it was as perfect as it gets. Thanks for the great videos; love watching you guys!
Only thing I would not like is if the corporate powers that be on said TV network would not allow him to do what he wants and ruins the whole thing for him. But at the same time, the success he would have if they did allow him creative freedom, would be awesome to see.
Speaking of being himself, my favorite is when he jokes about bacon bits on the smoked deviled eggs video. You’re right TV producers may ruin it. Let’s keep Chef Tom just like he is. 👌
After reading dozens of articles and watching a score of videos, I thought I'd heard everything useful about smoking brisket. Then I came across your video. Almost didn't watch it, but the burnt ends plug made me curious. Probably the best brisket video I've ever seen! You just got another subscriber my friend. Thanks!
They'd want to change his whole style. I can imagine Food Network producers wanting to add some graphics, voice-over, music, and sound effects. I think they'd ruin a really great show! Unfortunately :(
My mouth was watering. That looked fabulous. Can't wait to try some of you techniques to perfect my brisket. Love watching your videos. They are all done so well and lots of useful information. Keep them coming!
Incredibly well explained. You’re one of the few people on UA-cam that takes the time to explain exactly what you’re doing in down to Earth human terms. Job well done!
I must say chef tom... You have balls of steel my man. Seperating point and flat at wrap stage. Now I know your just showing off. Awesome, Awsome cook my man.
This is how it's done folks. I'm still relatively new to the world of smoking brisket. I recently did one that turned out really well, but I did not separate the tip from the flat. I'll give that a try next time! Thank you very much for such a great video!
Separating the point from the flat can be daunting - it just takes multiple reps to get comfortable with the technique. Best thing to do: take the plunge! And then smoke, eat & repeat!
"Do what's in your heart." (21:38) Your passion in this video is what allows food to transcend physical sustenance and become nourishment for the soul.
I have to tell you it's not just cooking an entire planet is coming together over food your techniques and use of spice is phenomenal it takes a great deal of practice and skill to get to your level thank you for sharing.
This is definitive a video i like how it´s made! No interupting unneccesery way to load music. He shows the steps to step howto verry well. But one thing makes me wonder,how is that possible an american guy dont like fat everywhere and cut it off. Thats a new thing and pretty nice to see an american guy reducing fat! Thumbs up & you have a new sub. well done
I enjoy his videos. He has a mineable personality and the environment is very relaxed and subdued with no crappy music and filler added. I've never seen people try some of the techniques he does like separating and brisket halfway through a cook (interesting.) Too bad he had to bend the meat around his finger to get it to hang. But his videos are real fun to watch and he does make some good looking barbecue.
Texas dosnt know real BBQ, travel to a true southern state. Texas likes to think they are the south... or the west.... which ever title fits them at the time. Florida, Georgia, The Carolinas, any state but Texas.
I am trying this method this weekend, looking forward to cooking without all the fat to start with. Never cut 90% off prior to smoking but I saw you do it a lot and your cooks look better than any others. Thanks for doing you Buddy I’m happy I found you on YT.
I want to try this too. How did it go trimming all the fat off the point? I’m scared to try it. But it makes total sense. So much more fat in the meat compared to the flat that needs that protection and moisture.
If you want to know about grilling and learning how then this clip from Chef Tom is your best bet, he teaches as he cooks, what a great man he is, I'll eat at his business or place any day of the year....GO CHEF TOM...L9VE YOUR SHOW BROTHER❤😇🙏🏽👍🏾
Aaron here - I grew up in TX before moving here to KS 7 yrs ago - you're exactly right. I had NO clue what Burnt Ends were when I arrived. Now, they're my favorite part of a brisket. Give it go if you've never tired - it might take a few attempts, but it's well worth it once you master the technique.
OMG, I got a Yoder smoker for my birthday and your brisket was my first cook last night. It was perfect! So tasty. Thanks for teaching us how get such great results! I made the beef broth for injection from Veal Demi-glace. Worked beautifully.
My wife got me a smoker last month. I love cooking with charcoal and this is my first time smoking food. I tried my first brisket yesterday and well I was a bit to impatient. I pulled the brisket to early and it is very tough. 😂. Gotta start somewhere😉. Didn’t think it would take so long to smoke a brisket. Much love to u bbq guys/gals. I will get there. Thanks for the video.
This is a great example of temp not dictating doneness. Feel is the name of the game and if the temp says 195, 200, 205 etc. but the meat is not probe tender than the train needs to keep on rolling. Making BBQ is like fingerprints, every one is unique.
Exactly. When you cook low and slow at 225 your meat will usually be tender by 195-200, but when you cook at 275-300 like he did your meat won’t be ready until much higher. The connective tissue takes heat and time to break down and so many different variables can effect it along the way. Use temperature as a reference, but always resort to feel to tell when your meat is ready.
Whoa! GREAT stuff! I have watched tons of videos, but REALLY enjoyed yours. Very informative! You did not try to rush through the video to keep it short, but you did not bore me with too much info. And... I have not seen anyone explain the brisket like you just did! (I did not first brisket last weekend...before I watched your video). Now I know what I could have done different! Wow!
Hey Chef Tom, my girlfriends aunt, uncle and I dropped into ATBBQ today, they stopped in to say hi where as I stayed back due to me having really bad social anxiety. They carried on the message of you saying “What’s up” to me so I just wanted to say what’s up back! I’ll be back in soon and maybe we’ll get to talk then.
A friend sent me this video and I tried it today. It was outstanding! I used a Kroger brand smoked chili sauce instead of the Flavolcano. I also used Traeger Saskatchewan and Coffee rubs. My second time smoking a brisket and I will continue to follow this method. Thanks!
"Check out the angle of the dangle", so awesome, that needs to be on a t-shirt. As a Canuck living in the cold white north, I am very happy to have come across your vids (and subscribed) so I can get some real BBQ happening up here! Cheers!
Dude. I love this guy! Totally to the point and totally practical. He helped me trim a pork shoulder the first time and it was spectacular! Give this guy some money and his own show (although they probably wouldn't let him do what he wants to do or how he wants to do it and they would ruin him). Either way this guy effing rocks!
I would love to see it done again, but Franklin has a video comparing it as well as T-Roy Cooks did one about a year ago I believe. They all had pros and cons (unwrapped/paper/foil)
we do it in foil as a we dont have butcher paper easily available on the island, it raises the temps a lot more than paper, but if you watch you timings you can easily get a fast consistent result without having to worry too much about temps.
Absolute best brisket video I've ever seen start to finish, and I've watched a lot even just watched one with qmyron Mixon. Yours was very very detailed, i feel like I'm ready to do my first Brisket. Now all i need is a smoker...lol Saving for the weber Smokey Mountain Smoker. GREAT JOB, AND GREAT TEACHING.
Well explained process.. Another style for me to use when i dont have 12-18 hours but i still want to do a brisket.. I may experiment with this and try a hybrid, I like a good bark.. Thanks for sharing.
This was painful to watch. Regardless if it's fat side up or down, from trail n error I always leave the fat cap. At least 1/4 or 1/2 inch of cap. The flat n point were removed when it was piping hot thus all the juice ran out.
Heck yeah! That was a fantastic presentation! Excellent explanation. I did my first 11.33 lbs brisket today @ 225 for almost 10 hours.... i didnt like it. Was a tad bit dry. I separated the point and flat first. I'm going to do another with your method. Thanks for the awesome video!
Gave a thumbs up for saying there is no right or wrong way it is your way.
A true gentleman and professional .
No mixed words, no personal commentary , just straight bar b que info!Great video
This is how you make good videos. No annoying sound effects or music! Lovey shots!
it's all about the food!
@@allthingsbbq This is a great video. However my one complaint is that I don't think we need to see the whole process of every injection and rubbing every inch of the meat.
I also have to say, I love that you use smokers from my hometown.
@@Tomfoolertfarley I actually enjoy the entire process. To each his own I guess
@@frankdunn1813 Same here! everybody has their different techniques. Love seeing others, keep the details please :)
@@frankdunn1813 for sure. That's fair.
This guy makes incredible videos. Has a beautiful voice. Very knowledgeable... and his methods work! No crazy head banging music. Just great information. He has changed the way I cook brisket. Thank you, Chef Tom.
Thanks for watching!
Once again Chef Tom killing it week after week. I'm cooking for 60 people in two weeks and have all the confidence in the world in learning from a master!
I’ve made about 5 briskets now, so new to the game of BBQ. Just did the pastrami and it was awesome! Chef Tom has the best tips and his recipes come out better than other BBQ methods. He’s the main one I follow now. Keep it going brother!
That is so kind of you to say! We appreciate your support! 💞
You don't make barbecue. This is something else. This is pure magic.
It's pure garbage. Nasty boiled brisket.
Every joint in Texas and and Texan worth their salt can cook a whole brisket evenly. This guy can't. LOL Silly Californians. Stick to tri tip or something.
The BBQ Jerk lets see yours?! Copy a link here cause you sound like a lil bitch ass hater. I’m in Cali and bet I will do anything better on a smoker or a grill better than you! No matter the cut… name it and let’s go champ!
Not, a hater. I just know Texas brisket (the best in the US). This video is crap and not how it's done. It might pass in California. Californians know NOTHING about BBQ. They think tri tip is BBQ. Hahaha....
The restaurant I work at has lines out the door. I think that tells me all I need to know. I don't need approval from UA-cam BBQers with pellet smokers.
I'm new to smoking and i must have watched 100 different videos about smoking brisket. Not only was this easy to follow along with, its by far the best looking brisket I've seen in all the videos I've watch, except MAYBE a couple Competition BBQ Videos i watched. Most of them have come out looking like a lump of charcoal. While some may like that, I don't. Thank you for this video, I will definitely be trying this method.
Thanks Chef Tom! I'm on my 6th brisket and today is Thanksgiving 2020! My briskets are now being demanded at all family gatherings thanks to you! Happy Thanksgiving!
Thanks for this video. My hubby wanted brisket for his bday. I had never made it before. I watched many videos but went with your technique. So glad I did. Turned out just spectacular. Best burnt ends I have ever had! My TX hubby was so thrilled. I had not seen anyone separate the point and the flat before wrapping. I think that was the ticket!
That knife's sharpness is legit.
I used this method on my Traeger yesterday. It was the 4th time I've done brisket at home and this was hands down the best one I've done. I'll be doing them this way moving forward, it was as perfect as it gets. Thanks for the great videos; love watching you guys!
I did it how he describes in the video, during the cook. It was about 160 internal.
Dude, you need your own TV show.
He pretty much has his own TV show right here.
Shawn Mitcham I agree with you
Only thing I would not like is if the corporate powers that be on said TV network would not allow him to do what he wants and ruins the whole thing for him. But at the same time, the success he would have if they did allow him creative freedom, would be awesome to see.
Speaking of being himself, my favorite is when he jokes about bacon bits on the smoked deviled eggs video. You’re right TV producers may ruin it. Let’s keep Chef Tom just like he is. 👌
NO. We dont need anymore idiots who don't know how to make BBQ teaching people "how to make BBQ".
After reading dozens of articles and watching a score of videos, I thought I'd heard everything useful about smoking brisket. Then I came across your video. Almost didn't watch it, but the burnt ends plug made me curious. Probably the best brisket video I've ever seen! You just got another subscriber my friend. Thanks!
Why haven't Food Network picked this guy up yet. I could easily binge watch this BBQ goodness.
They'd want to change his whole style. I can imagine Food Network producers wanting to add some graphics, voice-over, music, and sound effects. I think they'd ruin a really great show! Unfortunately :(
I agree his channel is great! However, the food network would just screw it up.
the techinicality is 100% this dude is like a scientist of brisket! respect!
My mouth was watering. That looked fabulous. Can't wait to try some of you techniques to perfect my brisket. Love watching your videos. They are all done so well and lots of useful information. Keep them coming!
Incredibly well explained. You’re one of the few people on UA-cam that takes the time to explain exactly what you’re doing in down to Earth human terms. Job well done!
I must say chef tom... You have balls of steel my man. Seperating point and flat at wrap stage. Now I know your just showing off. Awesome, Awsome cook my man.
I mean, he did a fantastic job that much is clear. What is so balsy about what he did though? Just separate, then wrap.
@@seanmckenzie4221 Separating can be an intimidating process for inexperienced or first time cooks.
a tutor expert. very easy to follow along and understand. Very nice video.
We got ourselves a smoker recently thanks for the video from Barcelona (Spain)
This is how it's done folks. I'm still relatively new to the world of smoking brisket. I recently did one that turned out really well, but I did not separate the tip from the flat. I'll give that a try next time! Thank you very much for such a great video!
Separating the point from the flat can be daunting - it just takes multiple reps to get comfortable with the technique. Best thing to do: take the plunge! And then smoke, eat & repeat!
"Do what's in your heart." (21:38)
Your passion in this video is what allows food to transcend physical sustenance and become nourishment for the soul.
I have to tell you it's not just cooking an entire planet is coming together over food your techniques and use of spice is phenomenal it takes a great deal of practice and skill to get to your level thank you for sharing.
This is definitive a video i like how it´s made!
No interupting unneccesery way to load music.
He shows the steps to step howto verry well.
But one thing makes me wonder,how is that possible an american guy dont like fat everywhere and cut it off.
Thats a new thing and pretty nice to see an american guy reducing fat!
Thumbs up & you have a new sub.
well done
I enjoy his videos. He has a mineable personality and the environment is very relaxed and subdued with no crappy music and filler added. I've never seen people try some of the techniques he does like separating and brisket halfway through a cook (interesting.) Too bad he had to bend the meat around his finger to get it to hang. But his videos are real fun to watch and he does make some good looking barbecue.
Swear to god I opened UA-cam looking for a brisket recipe and this is the first video showed up. I really appreciate what you do keep’t up .
Thanks for watching!
Don't follow it. He doesn't know what he's doing.
^ This guy! 🤔🙄🤣
Agreed
Hahahaha. Man just ignore him as we ignore the male in porn videos
😂😂😂😂😂😂😂😂😂😂😂😂😂😂
Hands down the best brisket video on UA-cam, and think I've watched them all!
That platter at the end is straight out of a fantasy I once had
You've only had that fanatsy once? That's my daily fantasy!
My mouth was watering watching him slice that beautiful brisket!
It’s vids like these that make me want to fly halfway around the world and go to Texas and have me some fine flavor brisket, right there! Damn! :-)
Texas dosnt know real BBQ, travel to a true southern state. Texas likes to think they are the south... or the west.... which ever title fits them at the time. Florida, Georgia, The Carolinas, any state but Texas.
Pssssh. Whatever you say buddy. Don’t hate
You are a master! You need your own TV Show. Excellent! I'm making this for the Super Bowl today.
Great video, one of my favourites of yours, I'll be sure to try this method soon, burnt ends have been on my to do list for a while
try it out and let us know how it goes!
will we ever know how it went?
This is one of the greatest BBQ videos on brisket online. Awesome job Chef Tom!!!
Burnt ends are one of the best dishes done right. This is how it's done right.
My wife and I really enjoyed watching this video as we prepare our brisket for our family feast.
Love watching your cooks! Smoke On brother!
I am trying this method this weekend, looking forward to cooking without all the fat to start with. Never cut 90% off prior to smoking but I saw you do it a lot and your cooks look better than any others. Thanks for doing you Buddy I’m happy I found you on YT.
I want to try this too. How did it go trimming all the fat off the point? I’m scared to try it. But it makes total sense. So much more fat in the meat compared to the flat that needs that protection and moisture.
"Check out the angle of the dangle" I lost it lol Great video tom!
Nice presentation. A lot of useful information. Well thought out commentary.
Why does this channel only have 170k subs? I just can't believe how this guy's passion for food is being ignored.
Tell a few friends
Malcom reed has the Bbq subscribers and Bbq pit boys
Awesome Tom one of the best videos on this mate
Love the angle of the dangle 😉 Spot on, simple, no fuss and to the point, awesome work, and thanks for sharing🔥😍🍻
all about the heat of the meat!
If you want to know about grilling and learning how then this clip from Chef Tom is your best bet, he teaches as he cooks, what a great man he is, I'll eat at his business or place any day of the year....GO CHEF TOM...L9VE YOUR SHOW BROTHER❤😇🙏🏽👍🏾
Wow, in central Texas we do this way different.
Aaron here - I grew up in TX before moving here to KS 7 yrs ago - you're exactly right. I had NO clue what Burnt Ends were when I arrived. Now, they're my favorite part of a brisket. Give it go if you've never tired - it might take a few attempts, but it's well worth it once you master the technique.
@@allthingsbbq I've never heard of or had burnt ends until I went to KC. Now my favorite part of the brisket!
I’ve watched this video a few times. I have a huge smile every time.
Dude! I need details on your knives, especially the large one you're using to slice the brisket
raz0r00 The Wusthof 14” Brisket Slicer... simply, “the Beast”, around here.
www.atbbq.com/wusthof-gourmet-14-brisket-slicer.html
Thanks for watching!
By far, the best BBQ/cooking videos on the whole internet!
21:45 "Check out the angle of the dangle!" 😂
The Brisket of course looked perfect a meal to share with the world, and be nice to each other I love that...
you deserve more subscribers
Can I subscribe twice? Chef Tom's videos are ridiculously good! Who gets to eat all this delicious food?
That flat brisket looks incredible. Can you fly to New Jersey so I can try :p
As long as he hops up to Maine next.
OMG, I got a Yoder smoker for my birthday and your brisket was my first cook last night. It was perfect! So tasty. Thanks for teaching us how get such great results! I made the beef broth for injection from Veal Demi-glace. Worked beautifully.
Really Enjoyed...I shall now call you The BBQ Surgeon General!!!
I would definitely pay for an onsite, in person, hands on master class for smoking. Love these videos!
I subscribed after watching one video. Damn good cook my man! 👌🏽
Engaging, no bull shit, perfectly presented, no over plays, lovely camera angles! Awesome man! Sending some respect your way from India!
Very pro loved the video thanks for the info and the technique dude.
My wife got me a smoker last month. I love cooking with charcoal and this is my first time smoking food. I tried my first brisket yesterday and well I was a bit to impatient. I pulled the brisket to early and it is very tough. 😂. Gotta start somewhere😉. Didn’t think it would take so long to smoke a brisket. Much love to u bbq guys/gals. I will get there. Thanks for the video.
Chef Tom, you’re my spirit animal! 😂
Tom, you make an awesome, MOST INFORMATIVE video! I look for more of them in the future!! THANK YOU SO VERY MUCH!!
Thanks Ronald!
Can you do more smoking on the Kamado Joe? Especially how you guys set it up for a low and slow
Something I like about Chef Tom is that he makes cooking fun. Thank you for the great video! Doing this brisket tonight for a group of friends!
This is a great example of temp not dictating doneness. Feel is the name of the game and if the temp says 195, 200, 205 etc. but the meat is not probe tender than the train needs to keep on rolling. Making BBQ is like fingerprints, every one is unique.
Exactly. When you cook low and slow at 225 your meat will usually be tender by 195-200, but when you cook at 275-300 like he did your meat won’t be ready until much higher. The connective tissue takes heat and time to break down and so many different variables can effect it along the way. Use temperature as a reference, but always resort to feel to tell when your meat is ready.
Nobody cooks @225 besides morons.
@@SOLDOZER lots of people do
Because they don't know what they are doing.
The BBQ Jerk what do you cook at?
One of the best videos out there. Chef Tom is simply awesome at his presentation
“Angle of the Dangle” lmao
Put it on a shirt and I’ll buy it!!
Whoa! GREAT stuff! I have watched tons of videos, but REALLY enjoyed yours. Very informative! You did not try to rush through the video to keep it short, but you did not bore me with too much info. And... I have not seen anyone explain the brisket like you just did! (I did not first brisket last weekend...before I watched your video). Now I know what I could have done different! Wow!
Angle of the dangle🔥👍💥🤠
I wish if this can be set up in India.. Super delicious it looks.. Keep it up bro
Hey Chef Tom, my girlfriends aunt, uncle and I dropped into ATBBQ today, they stopped in to say hi where as I stayed back due to me having really bad social anxiety. They carried on the message of you saying “What’s up” to me so I just wanted to say what’s up back! I’ll be back in soon and maybe we’ll get to talk then.
A friend sent me this video and I tried it today. It was outstanding! I used a Kroger brand smoked chili sauce instead of the Flavolcano. I also used Traeger Saskatchewan and Coffee rubs. My second time smoking a brisket and I will continue to follow this method. Thanks!
Nice! thanks for watching!
"GOT IT!" Lmao that tickled me
"Check out the angle of the dangle", so awesome, that needs to be on a t-shirt. As a Canuck living in the cold white north, I am very happy to have come across your vids (and subscribed) so I can get some real BBQ happening up here! Cheers!
Check out the angle of the dangle! Hahaha
He had to fold it by hand.
Did you see how he wrangled that dangle? He's "experienced."
The angle of the dangle is inversely proportionate to the heat of the meat.
Kevin Taylor dont forget moisture and tenderness!
@@SOLDOZER noticed that. is that bad?
Dude. I love this guy! Totally to the point and totally practical. He helped me trim a pork shoulder the first time and it was spectacular! Give this guy some money and his own show (although they probably wouldn't let him do what he wants to do or how he wants to do it and they would ruin him). Either way this guy effing rocks!
Can you pleeeeease do some breakfast food on the grill
ua-cam.com/video/KMB2Ycpz4FI/v-deo.html
Nice video, bory! Brisket is brisket no matter where it is, there or here in Brazil. Tks for sharing.
Can you do a video of a foil wrapped Brisket vs Butcher paper wrapped Brisket to see which is best.
I would love to see it done again, but Franklin has a video comparing it as well as T-Roy Cooks did one about a year ago I believe. They all had pros and cons (unwrapped/paper/foil)
pitmasterX does a video on this
we do it in foil as a we dont have butcher paper easily available on the island, it raises the temps a lot more than paper, but if you watch you timings you can easily get a fast consistent result without having to worry too much about temps.
Nice work trimming a brisket that was really too warm to trim. Pretty work!
outtakes were awesome! Brisket wasn't bad either ;-) /drooling/
Best video on brisket I've ever watched.
The angle of the dangle, is directly proportional to the heat of the meat.
Absolute best brisket video I've ever seen start to finish, and I've watched a lot even just watched one with qmyron Mixon. Yours was very very detailed, i feel like I'm ready to do my first Brisket. Now all i need is a smoker...lol Saving for the weber Smokey Mountain Smoker. GREAT JOB, AND GREAT TEACHING.
And here I am. Eating water for breakfast.
I'd like to make these... Thanks for the thorough explanation and easiest way of doing it.
God bless Murica. Nowhere else Id rather be.
Outstanding!!!!! I love Chef Tom's Vid's!!!!!
Check out the angle of the dangle. 🤣
Well explained process.. Another style for me to use when i dont have 12-18 hours but i still want to do a brisket.. I may experiment with this and try a hybrid, I like a good bark.. Thanks for sharing.
Good gawd...I was literally sniffing my monitor.
Another great video! Brisket burnt ends are by far my favorite part when I get a brisket! Amazing cook!
This was painful to watch. Regardless if it's fat side up or down, from trail n error I always leave the fat cap. At least 1/4 or 1/2 inch of cap. The flat n point were removed when it was piping hot thus all the juice ran out.
such a project to get brisket to come out right. great channel.
makes me wonder how brisket joints carry out such consistent perfection every day
Tom, will you be my Dad?
I'm a 33years old chef and I'm in on your idea too budy😂😂😂👊🏾.
Man
No wonder your not known in BBQ circles,
Learn to make a brisket, because you are not making a Brisket
This is a joke right? I’m really hoping so
Apachie 1 Get the stick out of your ass man.
The Angle of the Dangle. Pure gold.
Heck yeah! That was a fantastic presentation! Excellent explanation. I did my first 11.33 lbs brisket today @ 225 for almost 10 hours.... i didnt like it. Was a tad bit dry. I separated the point and flat first. I'm going to do another with your method. Thanks for the awesome video!
This video allowed me to cook several of the best briskets I have ever had. Thank you so much for your fantastic videos
Best bbq channel I have seen ... Iwould love to taste that brisket :P Greets from Germany