This is the best presentation for a brisket I’ve ever seen. Thank you very much! You’re perfectly transparent, precisely detailed, concise and your explanations from start to finish was meticulously highlighted. If you’re available to do a one-on-one, I’d make the trip. I’ve never wanted brisket more so than after watching your video!
Love this - getting back to the longer videos. This is what first attracted me to the channel - in depth videos with good explanations of cooking techniques and twists on old recipes. This was a fun watch
I'm a Kansas City native who grew up on KC BBQ. In recent years I've favored Texas-style BBQ. This video makes me want to try cooking KC-style myself. BTW, I'm a long-time viewer of ATBBQ videos (and purchaser of products) and have tried many of Tom's recipes. He is one of the most prolific and varied outdoor cooking creators on RU-vid. I really appreciate his work. I would also like to compliment him for morphing from a rather formal "culinary school" method of presentation to a "just folks" style. It is much more enjoyable to watch and learn from.
You cook choice grade the same way. Doesn’t change the way you cook them, the marbling is just better. Your heat source doesn’t matter, as long as you monitor temps. All you need is a kettle grill. There are thousands of vids on here, cooking every protein. Some people only use Weber kettles. RU-vid is your friend
Tom, that looks fantastic!!!! I was planning on having the family over later this summer for brisket, I just found out how I'm going to do it. YOU ROCK MAN!!!! Keep the great videos coming & I'll keep watching from up here in Canada.
Great video as always but I have 2 observations/ questions. Normally I season with the larger seasoning 1st as my view is when you season with fine 1st the larger will bounce off. Second I would like to understand the reason for separating and then wrapping. I could understand if you left uncovered to max the bark but if they finish at the same time surely you are just losing moisture? Thanks Al
idk if using a digital pellet grill could be considered old school but turned out great. Maybe worth mentioning the pellets won't give off as much smoke flavor as chunks, splits or logs but does make cooks easier.
Any chance you could show us how to smoke a small brisket? There really isn't any point in my trying to smoke a full brisket to feed my small family but I can't find any decent videos on how to smoke a smaller, "supermarket" brisket - something sized for a single family meal. If anyone can find a way to make a small brisket taste like the full version, it's Chef Tom!
Great question, have you seen the brisket wrap test video - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vxMUiA5UCQM.html. It's really a matter of preference. Thanks for watching!
One day ill have the balls to do this... At the moment i have a master built electric smoker.. and I get so nervous because some it's hard for my smoker to get up to temp
Sorry, Chef Tom, I did not understand why cutting the brisket into two pieces and let both of them in the smoker the same time. That makes no sense to me. The reason for cutting is the different cooking time for both pieces of the brisket. Did I understood something wrong?
He explains that within the first seconds of the video, bud. He's cooking this brisket like the old Kansas City pitmasters did it. A brisket is two different cuts of meat and are offered as fatty (point meat) or lean (flat meat) at barbecue joints. He cut it in half because he used the point meat to make burnt ends, which is another way to serve the point meat and also because it wasn't fully done yet. He smoked overnight at a low temp (200F), pulled it in the morning and separated the flat from the point, wrapped it, then raised the temp to 250F until both pieces were tender. This usually happens at an internal temperature of 203 to 207F. You wrap the pieces because big cuts like brisket can stall, meaning the internal temp won't rise after a certain point in the cooking process anymore without intervention. That's where butcher's paper or aluminum foil come in to trap the heat of the brisket and push through the stall. You also don't smoke brisket to an internal temp-you smoke to doneness, meaning the intramuscular fat is rendered effectively and is tender.
To add to your point. It's easier to separate while it's not done. It's to tender to try and separate once it's over 200. Better to do it before wrapping it while it still has some tug@@driftspecs13
@@quetimporta213 I understand, but in the video it seems to me that he took both parts of the brisket off the smoker at same time. If there are different cooking times for the flat and the point that make imho no sense because the should have different cooking times.
Man I appreciate most all of your videos but I don't know how you can call it a "old school" with a pellet smoker. That wouldn't taste like traditional BBQ at all. Needs to be on an offset.
