Chef Tom grabs a small brisket flat from the grocery store and cooks up some pulled brisket sandwiches with pickled red onions and a scratch made aioli. All on our Kamado Joe Classic II Ceramic Grill. Full recipe here: www.atbbq.com/...
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allthingsbbq try this marinade, 2 tbsp of honey 2 tbsp of BBQ sauce 1 tbsp of soy sauce 2 cloves of garlic, salt and pepper to taste. To make more just double the recipe. It's great on pork ribs. I would love to see you make a video with it please, oh and your videos are awesome, cheers from Australia.
I can't believe the people complaining about the egg... Please keep making videos. You're recipes awesome. Thanks for sharing. You are upping my BBQ game
I’ve learned more about barbecuing and brisket cooking from this one video than I have every other video on the topic. I liked the fact that you didn’t just show, you explained why you did things alongside them. Look forward to more content
There's awesome BBQ videos all over. But there is something about yours that is just right. I'm new to smoking and you've been tremendously helpful. Thank you!
Simply awesome! I just finished a BBQ comp and got 2nd place. I've got close to a year to perfect this dish and present it to the judges and the masses!
Thank you for putting to rest the cap up / down using some actual facts and explanation. I get so tired of hearing people say "cap up cause thats how we always do it"
Thanks so much, I’ve smoked a lot of briskets and always sliced or cubed them…now I want to shred (pull) one…this was very helpful and that meat looked incredible…👍🏻
Ahhhh man, I was trying to cut back on red meat then as soon as I get a notification I come over here to watch this stuff lol. I guess I can watch and fantasize for my next brisket.
Chef Tom, I’m curious to know...why you didn’t let this small cut of brisket rest in the foil after you took it off the kamado? Looks great and as a Kamado Joe owner, I’m doing this straight away! Love your videos.
I never saw these 3lb briskets before, only the full sized ones. Since moving to TN I saw some of these 3lbs at my local store so I grabbed one. Gona get the smoker going in a bit and make some brisket sandwiches
Great video Chef Tom! 2 things...I ordered some of that Plowboys Bovine Bold and put it on my brisket this past weekend and wow!...I used it with killer hogs AP rub as a pre rub then hit it hard with he plowboys. best brisket I've done yet. And the 2nd thing was I scored the fat cap as u recommended in one of ur brisket videos and I noticed the fat cap had way more flavor so thanks for all u do! I actually try some of the things u recommend and my Bbq comes out amazing! Best Bbq channel on RU-vid! Oh and these sandwiches looked amazing!
thanks for this! I always wondered if those small cuts of brisket were worth cooking. Nice to know I don't have to babysit a packer if I'm looking for a quicker brisket fix!
Hey tom great video! I watch you everyday at least 5 times a day mostly same vids when I'm hungry! Lol I think I've seen you wrap in butcher paper before but now notice you wrap in foil? Which is better and why?
Man y'all are killing it, love the videos. I'm so use to letting my brisket sit wither it's a huge packer or personal. Why did you not let it rest? Also I'd love to learn how to bbq some seafood such as shrimp. Thanks!
Thanks for all of the great videos -- quick question/thing I noticed: any particular reason you didn't let the brisket rest for 30minutes or longer foiled up? I found that makes a big difference with it re-absorbing the juices and for my briskets and shoulders makes them a lot more tender after they've had a chance to rest.
Fantastic, I've been wanting to do a brisket but don't really want all the leftovers. Was looking at a small piece the other day and I think I'll go buy a chunk tomorrow.
Amazingly well. I'm in Australia and I don't get the rub selections you guys have, unless I want to pay through the roof for them. So I just had a basic S&P style rub, buns with pickled onions, garlic aioli, lettuce and tomato. Will be doing them regularly from now on.
Tommy!! Your killing it my man. I'd eat a bowl of ROCKS if you prepped it. I'm sure it would be as amazing as everything else coming from your fire 👍🏾👏🏾👏🏾👏🏾👏🏾🙌🏾🙌🏾😬
Hello Chef Tom.. I have been an avid viewer of your recipes for quite some time. I have a question. In this video you opted out from adding any sauce/touchup post taking out the meat. So, on what basis do you segregate when & when not to add any liquid?
You mention how you love cooking on your yoder. If you were in the market for a new smoker and had to choose between this and the yoder ys640 which one would you recommend? Thanks for the great videos!!
If we could only have one grill it would be the Yoder Smokers YS640. The color, flavor and texture are nearly perfect and it can cook for a massive crowd (1,070 square inches of cooking space). Thanks for watching!
Not sure if was not captured bc of editing but I didn't notice you allowing this smaller brisket rest after coming to your desired finishing point. Was that bc of the size?
The brisket and sandwich turned out great! Do you recommend wrapping a choice cut, especially the flat, and do you wrap all your brisket weather choice or prime? Thanks : )
Another awesome video. I thought you would want to let it rest a bit...no? Also, what's your opinion on YS640 vs Wichita? Seems to be a consensus that pellet smokers don't infuse much smoke. Thanks
The very, very best brisket I've ever had was from BJs--cheapest, lots of fat and so so tasty. Leave a lot of fat on. You can remove it later but it adds sooooo much flavor to the meat!
you should cook venezuelan arepas filled with shredded meat and edam cheese, thas a venezuelan classic called Arepa Pelua, I can give a lot of tips before you make the dish
I"m old enough to remember when butchers could barely give away brisket and now Dillon's is getting $7 a pound for that. Crazy times. Great video, though. Can't wait to head back out to Wichita and check out the store.
I have a Char-Griller Akorn - similar in shape to this, but instead of ceramic body is is double-walled steel with insulation in between (not to mention a lot more affordable for a beginner like me). I smoked a 9 lb pork butt for the Fourth of July - it was on the Akorn for about 11 hours and I still had a lot of charcoal left after I took the butt off. These types of smoker/grills are incredibly efficient with charcoal.
Nice video, did you encounter a stall at all? I just did a 5 lb brisket the other day at 250 degress and had a 3 hour stall?? The only difference is that I wrapped mine in butcher paper. Do you find that wrapping it butcher paper lets too much air out? Are you aloud to tape it close for a tighter seal? I use a pellet grill if that makes a difference.
The brisket will stall more with butcher paper than foil, but still less than not wrapping at all. I wouldn't worry about it... the stall is a part of cooking. If you really want it to go quickly wrap in foil. It's beefier that way too!
Oh I didn't realize that the stall is more with butcher paper, in fact I had "heard" the opposite. Thanks for the tip! I know stalls are part of cooking, it just seemed 3 hours on a 5lb brisket was a bit strange.
When you're pulling it really doesn't matter, you'll just going to shred it up and drag it back into the juice. If we were slicing we would let it rest for a while.
The beautiful thing about the Kamado Joe is how crazy efficient it is. The charcoal you saw at the beginning of the video is the charcoal we ended with. In order to cook hotter you would just adjust airflow... same thing for cooking cooler. The wood chunks are for flavor, they're important while the meat is "unwrapped" but once you wrap, the smoke can't find it's way to the meat and is pretty unnecessary at that point in the cook. Thanks for watching!
Literally the same way. Just follow the time and temperatures laid out in this recipe. If you want to add smoke flavor you can try brining in a water/salt combo with some liquid smoke added. It's not the same, but it can be effective.
Oven on low wrapped in foil. You won't get good as good of a bark/smoke ring, but it will be just fine for sandwiches. I know purists will flame me for this, but a crockpot is also a fine option for an easy weeknight meal with a ton of leftovers.
You could, but you would be missing out on the smoked flavor. If you want to do something like this in a slow cooker we suggest getting a cast iron pan nice and hot and searing the meat on all sides and then cooking it in a slow cooker. You'll get much better flavor in the end that way. Thanks for watching!
