You're the KING of Kindness. Not many will stop and show you how to do a FLAT. Your detail is amazing. Thank you - I THINK I undercooked my first flat once thinking I'd overcooked it...
Hey Chef Tom! I’ve followed quite a few of your recipes now and they’ve all been a hit. I just pulled my brisket off at 160 and WOW does this thing smell good!! I cannot wait for this to finish! Thanks for the great videos!
If I had never seen y’all’s videos before and I just closed my eyes and listened.. I could swear I was listening to Paul Walker teach me how to prepare and smoke a brisket flat 😂 love it!
That can easily be remedied. Here's a link to some of Chef Tom's favorite Boning Knives: www.atbbq.com/instantsearchplus/result/?q=boning%20knife&page_num=2. Also, here's a link to a great Universal Knife Sharpener: www.atbbq.com/accessories/cutlery/knife-sharpening/wusthof-four-stage-universal-manual-knife-sharpener.html. Hope that helps. Thanks for watching!
You can also buy Takii Umami Powder which is shiitake mushroom powder essentially, I use it all the time in stews, roasts, stir fry and anything I want to add some of them umami to
I think you garner the label of Professor as well as Chef. It just doesn't get any better than this! In Texas we Say this is how the Cow Ate the Cabbage!
Chef Tom I have 2 ideas for a video. 1st, we are traveling this Christmas and our dinner is going to be "heavy ore durves". I would be interested in things you can prepare ahead of time. I will have access to an oven once we arrive. And 2nd, I would love to know how you warm up leftovers, pulled pork, brisket, and ribs. Thanks for all of the great videos you do.
Looks great. Nice addition of using Miso, Used it on Salmon with a bit of Brown Sugar and made some great salmon steaks that will blow your socks off! Will be trying with a brisket now!
Awesome again Chef Tom👍👍 How about a tutorial on how to choose what cutlery to use in what situation. I seem to struggle there. Love the channel, cheers from Buffalo NY 🍻
I need to try those flavor combinations minus the soy bean spread. I've been wanting to try David's injections anyway so what better time than now. The only improvement I would've like to see is a good bark but I guess that's hard to achieve when you're braising. Thanks for the video. Thumbs up.
My thought process is that since he did this in roughly half the time of an average packer, maybe if you bumped the temp down to 250 and cooked over a period of ten hours, you'd get a better bark. Wrapping in foil might still be key since you want the liquid. But you could always opt for butcher's paper and see how that turns out. If you did that, I'd say have a drip pan larger than your flat to catch those juices.
You mentioned braising the brisket as you wrapped it in foil. Foil produces a softer bark than wrapping in paper. I wonder how soft the bark would be if you actually braised the meat instead of wrapping in foil? Good video, thanks
Chef Tom, Some great tips (miso, celery seed, using juices once sliced); thanks for that! One question though: I wrap in butchers paper so as not to "braise" as such, why did you choose foil? was it because this is a flat and not a packer? Thanks again for any info.
I'm a newbie with brisket,cooked one flat before and it took 9+ hrs(too long,but was good)on a Traeger ,going to do one tomorrow ,any suggestions on temp for smoker
Impeccable timing, as I have a Brisket to cook. I have a tub of Miso in the fridge. Though I use it in soups n stews, it has never occurred to me to use it as a binder. Great idea. Thanks so much, Tom!
I cooked a brisket got it out at about 210 rested it for about 3 hours the brisket falles apart do you think was the resting time that made it to tender ?
Your going to make me go broke. I just ordered everything for the prime rib you made last week. And now I gotta buy more for the brisket I have in the freezer.
used to be that I would see someone trim too liberally, I would get angry that they are wasting meat. Now I get excited for the sausage I could make with that trim.
Why did you not add mushroom powder to the rub on the outside? I do that occasionally but never injected it. Works pretty well. You would never know I used shiitake powder if I diddnt tell you.
I love your videos. I've tried multiple recipes with my most recent being the bacon wrapped turkey roulade which came out fantastic. One question though, how do you rest your brisket? I've seen wrapped in a towel and stored in a cooler. Thanks.
Hi chef Tom, I had to freeze my brisket because I got called away to work so I was unable to to cook it before I went, do you think this will affect the texture or flavour if so is there any way to remedy this? Many thanks.
Another amazing video Tom. Question for you though, when you're talking about cooking temps on the Yoder would it be possible to get a similar temp for smokers that don't have a top shelf? From what I know a lot of pellet smokers (especially the really popular ones) don't have a top shelf, traager, green mountain, even the new Weber. I find on my Green Mountain I have to use a much lower temp but its hard to know what that temp conversion is.
If you don't have a top rack buy chicken and cook it . Buy 3 and put them from left to right. cheap and you can find the sweet spot on your pit. you can also buy legs or thigh. good luck
ok. well I us to cook at 225 f. it took long. 10 -14 hrs. now I cook at 325-350 for 3 hrs dry rub and injected with beef stock. then I wrap it up. keep at 325-350. check 3 hrs later if it gets to 190. I'm good if not I keep in in check every hr till I get 190 f . put in in a cooler for 45 min then serve. now I can cook it at 5-7 hrs.
Tom, Love the videos but noticed you never do anything on a drum smoker ( upright pit). Also noticed that you dont sell any conversion kits on your site. I probably wouldn't either if I had access to the equipment you do, but how about a good UDS video for us common folk!
If you were concerned about salt, you could have added a tablespoon of MSG to your rub and your injection. Despite popular belief, MSG does not cause any health issues whatsoever. If somebody says they have any reaction to MSG, it's the placebo effect. MSG is completely natural and used in EVERYTHING, Kraft mac n cheese, McDonalds fries, EVERYTHING!!!!! But, it decreases the perceived saltiness in food, as well as it's basically PURE umami. Try putting a bit of MSG in a stock and notice the difference in flavor.
You're the KING of Kindness. Not many will stop and show you how to do a FLAT. Your detail is amazing. Thank you - I THINK I undercooked my first flat once thinking I'd overcooked it...
Ok right but hear me out. Why are you randomly capitalizing entire words
@@CrispLettuce eMpHaSiS?
Hey Chef Tom! I’ve followed quite a few of your recipes now and they’ve all been a hit. I just pulled my brisket off at 160 and WOW does this thing smell good!! I cannot wait for this to finish! Thanks for the great videos!
Thanks for following us & for the encouraging word!
allthingsbbq it’s resting in my cooler now. 30mins and counting.
What I need is that brisket serving dish. PERFECT ! I did not see one at the ATBBQ site.
Harry Soo would be proud of this video. Great bend and tug on that brisket slice. Another high-quality cook!
Dude could be earning millions in a Michelin starred restaurant in NYC, London, Paris. His understanding of flavour is unbelievable
I'm making this Brisket right now here in So Cal.. Injected, rubbed and placed on the pellet grill. Can't wait. Thanks Chef Tom.
Hope you enjoy!
My wife just came in here and asked me why I'm breathing hard. I had to tell her I was watching porn so she wouldn't think I was weird.
Hail Trump! Let's keep Michigan red!
Poe,🤣🤣🤣🤣🤣
@@437765513 Hail Trump? Like as in Hail Hilter?! Hmmm makes sense.
@@jjimenez8430 "hail Hillary"lol jk fuck that bitch I'm glad that evil bitch didn't win the office
Trump2020
How in the absolute fuck, did this turn political. You guys need to get a life forreal,on both "sides"!
If I had never seen y’all’s videos before and I just closed my eyes and listened.. I could swear I was listening to Paul Walker teach me how to prepare and smoke a brisket flat 😂 love it!
Will have to give this one a try . Looked very nice, thanks for posting.
What an awesome video and you do an excellent job of clearly explaining every step.
One of the best brisket videos I have seen.
dude....i don't think i have ever seen you make something that didn't look absolutely amazing!!!!
You have done it again sir,thx for another nice video. I luv the way you explain and break down what and why you are doing something.
Everytime time I watch these videos I think, damn my knife is dull lol.
That can easily be remedied. Here's a link to some of Chef Tom's favorite Boning Knives: www.atbbq.com/instantsearchplus/result/?q=boning%20knife&page_num=2. Also, here's a link to a great Universal Knife Sharpener: www.atbbq.com/accessories/cutlery/knife-sharpening/wusthof-four-stage-universal-manual-knife-sharpener.html. Hope that helps. Thanks for watching!
Funny you say that because I paused the video and started searching for a new knife. ha
@@allthingsbbq thanks!
@@michaelskipworth6433 haha
@@allthingsbbq , those are the links I was hoping for, thank you!
One of your best recipes yet
Great job Chef!
You can also buy Takii Umami Powder which is shiitake mushroom powder essentially, I use it all the time in stews, roasts, stir fry and anything I want to add some of them umami to
Chief Tom I love used so many of your tips and tricks to create so amazing food your my inspiration
I think you garner the label of Professor as well as Chef. It just doesn't get any better than this! In Texas we Say this is how the Cow Ate the Cabbage!
Giddy-up ;-)
That is looking awesome and great. Perfect job Chef Tom 👍👍👍
Never considered using miso for binder. Awesome recipe!
You’re a genius and i have learnt so much. Thanks
Chef Tom, you guys are producing amazing content. Keep it up! Do you guys usually use prime or choice brisket?
Our preference is always Prime. Thank you for watching and being a fan of what we do.
Good tip on putting it back in the sauce.
As soon as you slice a brisket it drys out so fast. I will apply this tip in the future.
Respect from Egypt chief
Chef Tom I have 2 ideas for a video. 1st, we are traveling this Christmas and our dinner is going to be "heavy ore durves". I would be interested in things you can prepare ahead of time. I will have access to an oven once we arrive. And 2nd, I would love to know how you warm up leftovers, pulled pork, brisket, and ribs. Thanks for all of the great videos you do.
Looks great. Nice addition of using Miso, Used it on Salmon with a bit of Brown Sugar and made some great salmon steaks that will blow your socks off! Will be trying with a brisket now!
Chef Tom, have mercy 😵😵 I am in awe, looks amazing!!
That looks fantastic brother.
Awesome again Chef Tom👍👍
How about a tutorial on how to choose what cutlery to use in what situation. I seem to struggle there.
Love the channel, cheers from Buffalo NY 🍻
I need to try those flavor combinations minus the soy bean spread. I've been wanting to try David's injections anyway so what better time than now. The only improvement I would've like to see is a good bark but I guess that's hard to achieve when you're braising. Thanks for the video. Thumbs up.
My thought process is that since he did this in roughly half the time of an average packer, maybe if you bumped the temp down to 250 and cooked over a period of ten hours, you'd get a better bark. Wrapping in foil might still be key since you want the liquid. But you could always opt for butcher's paper and see how that turns out. If you did that, I'd say have a drip pan larger than your flat to catch those juices.
Do you feel low and slow 225-250f give a moister more tender product compared to 300f range?
How does this have any dislikes??? My tummy is screaming😂😂😂 looks amazing!!!
You mentioned braising the brisket as you wrapped it in foil. Foil produces a softer bark than wrapping in paper. I wonder how soft the bark would be if you actually braised the meat instead of wrapping in foil? Good video, thanks
Chef Tom,
Some great tips (miso, celery seed, using juices once sliced); thanks for that!
One question though: I wrap in butchers paper so as not to "braise" as such, why did you choose foil? was it because this is a flat and not a packer? Thanks again for any info.
NYMJK I suspect with the leaner flat, he’s saving as much juice as possible since there is not much fat.
Butcher paper sweats, foil doesn't. Hence the braise juice at the finish. Looks yummy, don't it?
Great video man, keep it up...you got something here
I'm a newbie with brisket,cooked one flat before and it took 9+ hrs(too long,but was good)on a Traeger ,going to do one tomorrow ,any suggestions on temp for smoker
Did he say what flavor wood to use? I didn't catch it lol :) (too mesmerized by the art & beauty of the craft). What wood flavor?
Impeccable timing, as I have a Brisket to cook. I have a tub of Miso in the fridge. Though I use it in soups n stews, it has never occurred to me to use it as a binder. Great idea. Thanks so much, Tom!
What type of Miso should be used (white, yellow, red...)? Thanks in advance!
I cooked a brisket got it out at about 210 rested it for about 3 hours the brisket falles apart do you think was the resting time that made it to tender ?
Your going to make me go broke. I just ordered everything for the prime rib you made last week. And now I gotta buy more for the brisket I have in the freezer.
Love this looks delicious
Work of art!!!!excelent
used to be that I would see someone trim too liberally, I would get angry that they are wasting meat. Now I get excited for the sausage I could make with that trim.
👍🏽👍🏽 great video!!
recipe looks great but why didn't you let the crust set before wrapping? Lot of unset bark there still - just curious!
The bar, is in orbit. Incredible.
You’re a freakin legend Chef Tom! This is awesome! I’m doing this!
One more way to an amazing brisket...!!!
Good Lord that looks amazing 😍😍😍 Who gets to eat all of your cooks? If it's your crew, where can I apply to join?! Haha
I honestly do every brisket this way. I’m not sure why this hasn’t caught on?!?
Link to where I can get that knife you’re using?
What knife are you using?
Do you think you can do a shoulder clod someday?
Amazing as always.
Add fish sauce! Thats where the umami is!
Miso on brisket!!! I love this guy!
I did red miso/soy on a brisket it was the most amazing brisket I ever smoked. Hands down better than the normal Texas style
Why did you not add mushroom powder to the rub on the outside? I do that occasionally but never injected it. Works pretty well. You would never know I used shiitake powder if I diddnt tell you.
You look exactly like a straight edge version of Action Bronson. Nice
just a great job love your vids and tell me what kind of knife are you using for cleaning that meat?
I love your videos. I've tried multiple recipes with my most recent being the bacon wrapped turkey roulade which came out fantastic. One question though, how do you rest your brisket? I've seen wrapped in a towel and stored in a cooler. Thanks.
I NEED A CHEF TOM CHRISTMAS TAMALES VIDEO UNDER MY CHRISTMAS TREE STAT
the point was sliced from the thicker part of the meat that’s why the clean cut is there
Hi chef Tom, I had to freeze my brisket because I got called away to work so I was unable to to cook it before I went, do you think this will affect the texture or flavour if so is there any way to remedy this? Many thanks.
I have a request. Smoked fried brisket. Or just fried brisket!!! Can it be done??? Is it edible???
Fantastic!
Was there a strong celery taste?
Full man bbq crush going on.
Now I have to go knock the snow off my pellet grill. Damn U Chef Tom … lol!
Is it salty ?
What kind of knife is that?
the one he used for trimming is a shun.
I’m sure it’s great but the bark kind of went away when you opened it back up. You think the way it was wrapped was the reason it steamed it?
Another amazing video Tom. Question for you though, when you're talking about cooking temps on the Yoder would it be possible to get a similar temp for smokers that don't have a top shelf? From what I know a lot of pellet smokers (especially the really popular ones) don't have a top shelf, traager, green mountain, even the new Weber. I find on my Green Mountain I have to use a much lower temp but its hard to know what that temp conversion is.
If you don't have a top rack buy chicken and cook it . Buy 3 and put them from left to right. cheap and you can find the sweet spot on your pit. you can also buy legs or thigh. good luck
@@josem7290 I wasn't so much thinking about hot spots, I was wondering what the temp. Should be without a rack since you're closer to the heat source.
ok. well I us to cook at 225 f. it took long. 10 -14 hrs. now I cook at 325-350 for 3 hrs dry rub and injected with beef stock. then I wrap it up. keep at 325-350. check 3 hrs later if it gets to 190. I'm good if not I keep in in check every hr till I get 190 f . put in in a cooler for 45 min then serve. now I can cook it at 5-7 hrs.
Can you make an oooohhh daddy brisket next?
who is game to count how many times chef Tom uses the word UMAMI!!!
mouth watering
Love the content! 👍
I would like to see your process for curing and smoking bacon from pork belly.
You could ad a liltle bit of fish sauce to the liquid for the next cook
Some mustard seed would be a great add!!
How about doing a smoked tandoori chicken?
that's a nice knife
You deserve more subs and views
Bravo!
Take a shot every time he says Umami
I'd like to see you use YS480. I'm looking to buy one after the holidays.
Killer ! I’m coming down for some of that perfection🇨🇦🇨🇦♥️👍
that's how it's done!
Umami?!?? Ooooh mommy!!!
Think of it this way that brine that’s leaking out would make for a decent binder for a dry rub.
Tom,
Love the videos but noticed you never do anything on a drum smoker ( upright pit). Also noticed that you dont sell any conversion kits on your site. I probably wouldn't either if I had access to the equipment you do, but how about a good UDS video for us common folk!
I don't know how this tastes like but i like my brisket with salt and papper
Sweet
If you were concerned about salt, you could have added a tablespoon of MSG to your rub and your injection. Despite popular belief, MSG does not cause any health issues whatsoever. If somebody says they have any reaction to MSG, it's the placebo effect. MSG is completely natural and used in EVERYTHING, Kraft mac n cheese, McDonalds fries, EVERYTHING!!!!! But, it decreases the perceived saltiness in food, as well as it's basically PURE umami. Try putting a bit of MSG in a stock and notice the difference in flavor.
One of ur most educating episode, awesome shit boys!
Very cool
gr8 video tom
Lots of good vids from you brother but, I’m no fan of the Texas Crutch.. To each their own but I will soon make something like this.
Like you said, "to each their own." Thanks for watching!
*Did you take it out and re wrap it in foil off camera? That's not how it was wrapped when you put it in.* 🤷🏻♂️🤔