Smoked Barbecue Brisket with Burnt Ends

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Chef Tom cooks Smoked Barbecue Brisket with Burnt Ends because there’s really no such thing as smoked barbecue brisket without burnt ends. Using a Yoder Smokers YS640 pellet grill, Chef cooks a butter soft backyard brisket for family and friends with the point and the flat separated halfway through. What he ends up with is a succulently smoked, terrifically tender brisket with beautiful honey glazed burnt ends.
After a relatively brief 8-hour cook time, you’ll end up with perfectly hanging pencil thin slices that melt in your mouth. Along the way, Chef Tom teaches you how to use a knife to remove the fat cap, how to inject your brisket, discusses whether to place the fat cap side up or down on the grill, and goes over the importance of wrapping your brisket in foil.
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Опубликовано:

30 июл 2018

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Комментарии : 1 тыс.

@worthdoss8043 5 лет назад

Gave a thumbs up for saying there is no right or wrong way it is your way. A true gentleman and professional .

@RS-xd9zj 5 лет назад

This is how you make good videos. No annoying sound effects or music! Lovey shots!

@allthingsbbq 4 года назад

it's all about the food!

@Tomfoolertfarley 4 года назад

@@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.

@frankdunn1813 4 года назад

@@Tomfoolertfarley I actually enjoy the entire process. To each his own I guess

@paulcreamer9781 4 года назад

@@frankdunn1813 Same here! everybody has their different techniques. Love seeing others, keep the details please :)

@Tomfoolertfarley 4 года назад

@@frankdunn1813 for sure. That's fair.

@alkingham 4 года назад

No mixed words, no personal commentary , just straight bar b que info!Great video

@mattc7311 5 лет назад

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!

@7judas77 5 лет назад

That knife's sharpness is legit.

@blue08harley 5 лет назад

Love watching your cooks! Smoke On brother!

@MrRich-yp7eu 2 года назад

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.

@allthingsbbq 2 года назад

Thanks for watching!

@NallaDlanorGomez 3 года назад

the techinicality is 100% this dude is like a scientist of brisket! respect!

@TheArtpimp36 5 лет назад

Why haven't Food Network picked this guy up yet. I could easily binge watch this BBQ goodness.

@behindthewallsleepin 3 года назад

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 :(

@dsbrbl 3 года назад

I agree his channel is great! However, the food network would just screw it up.

@jeffreyshafer0414 5 лет назад

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!

@Kou901 5 лет назад

Love your brisket videos! It's great to see the differences on how people cook brisket. Thanks for putting up quality content. Keep it up!

@ExpertOfNil 5 лет назад

Man I love the cooks from the perspective of the backyard chef!

@pcowan13 5 лет назад

"Check out the angle of the dangle" I lost it lol Great video tom!

@jagrdwoodfired2828 5 лет назад

Love the angle of the dangle 😉 Spot on, simple, no fuss and to the point, awesome work, and thanks for sharing🔥😍🍻

@robertdeull 4 года назад

all about the heat of the meat!

@floyd4311 5 лет назад

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!

@SirGrogg 5 лет назад

Incredibly well explained. You’re one of the few people on RU-vid that takes the time to explain exactly what you’re doing in down to Earth human terms. Job well done!

@smcdermott181 5 лет назад

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

@allthingsbbq 4 года назад

try it out and let us know how it goes!

@hyunsunzhong3302 3 года назад

will we ever know how it went?

@shawnmitcham9824 5 лет назад

Dude, you need your own TV show.

@JakeLovesSteak 5 лет назад

He pretty much has his own TV show right here.

@MarioGarcia-tk1cn 5 лет назад

Shawn Mitcham I agree with you

@kevinbosquez6728 5 лет назад

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.

@shawnmitcham9824 5 лет назад

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. 👌

@TOMVUTHEPIMP 5 лет назад

NO. We dont need anymore idiots who don't know how to make BBQ teaching people "how to make BBQ".

@gabnlee 3 года назад

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!

@charlestompkins8431 3 года назад

My wife and I really enjoyed watching this video as we prepare our brisket for our family feast.

@Goianoesmeraldino 5 лет назад

You don't make barbecue. This is something else. This is pure magic.

@TOMVUTHEPIMP 5 лет назад

It's pure garbage. Nasty boiled brisket.

@TOMVUTHEPIMP 5 лет назад

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.

@truslvdrn 5 лет назад

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!

@TOMVUTHEPIMP 5 лет назад

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....

@TOMVUTHEPIMP 5 лет назад

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 RU-vid BBQers with pellet smokers.

@pilotlang1 3 года назад

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!

@louischavez 5 лет назад

Love your videos, man. Quality content. Keep up the good work!

@par5ntoo 5 лет назад

This is one of the greatest BBQ videos on brisket online. Awesome job Chef Tom!!!

@BarBQ22 5 лет назад

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.

@seanmckenzie4221 4 года назад

I mean, he did a fantastic job that much is clear. What is so balsy about what he did though? Just separate, then wrap.

@MattRowland 4 года назад

@@seanmckenzie4221 Separating can be an intimidating process for inexperienced or first time cooks.

@GrillSergeant 4 года назад

21:45 "Check out the angle of the dangle!" 😂

@radiocranium 5 лет назад

Hands down the best brisket video on RU-vid, and think I've watched them all!

@robertbritton9674 5 лет назад

My mouth was watering watching him slice that beautiful brisket!

@toniokin83 5 лет назад

We got ourselves a smoker recently thanks for the video from Barcelona (Spain)

@d.c.c9936 5 лет назад

"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.

@DonielleKG 4 года назад

The Angle of the Dangle. Pure gold.

@GallaghersGrub 5 лет назад

Great footage, great editing, great cook! Very informative. Looks really delicious. Excellent video!

@kaydee2037 5 лет назад

I subscribed after watching one video. Damn good cook my man! 👌🏽

@E-A-Z-Y 5 лет назад

That platter at the end is straight out of a fantasy I once had

@CanyoneroTimbo 5 лет назад

You've only had that fanatsy once? That's my daily fantasy!

@BiT2LowW 5 лет назад

Another amazing video! Keep it up Tom!

@crimsonflyer 5 лет назад

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.

@sfmgolf 5 лет назад

Chef Tom, you’re my spirit animal! 😂

@machio97 4 года назад

Burnt ends are one of the best dishes done right. This is how it's done right.

@rustylane2284 5 лет назад

One of the best videos out there. Chef Tom is simply awesome at his presentation

@gingerbeardman73 4 года назад

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.

@Wildboy0001 4 года назад

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

@chevojke 5 лет назад

Swear to god I opened RU-vid looking for a brisket recipe and this is the first video showed up. I really appreciate what you do keep’t up .

@allthingsbbq 5 лет назад

Thanks for watching!

@TOMVUTHEPIMP 5 лет назад

Don't follow it. He doesn't know what he's doing.

@allthingsbbq 5 лет назад

^ This guy! 🤔🙄🤣

@kareems7524 5 лет назад

Agreed

@chevojke 5 лет назад

Hahahaha. Man just ignore him as we ignore the male in porn videos 😂😂😂😂😂😂😂😂😂😂😂😂😂😂

@MrEclay2 4 года назад

One of the best bbq video’s I’ve seen by far! Good step by step instructions and no annoying music in the background! Brisket looks like it could melt in your mouth! New subscriber here 👍🏾

@JaydeAsh 5 лет назад

Looks so Good !!! THanks for sharing that one !!

@ramymounir 5 лет назад

you deserve more subscribers

@TimSheets 5 лет назад

outtakes were awesome! Brisket wasn't bad either ;-) /drooling/

@gvc56100 5 лет назад

ok you had me drooling with that beautiful brisket....nicely done Chef.....

@66chubbs 3 года назад

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❤😇🙏🏽👍🏾

@lastditchtherapy 5 лет назад

Really Enjoyed...I shall now call you The BBQ Surgeon General!!!

@tomcleveland7973 5 лет назад

Angle of the dangle🔥👍💥🤠

@jefftallent1492 4 года назад

The Brisket of course looked perfect a meal to share with the world, and be nice to each other I love that...

@ericousleyjr9119 5 лет назад

Dude that yoder puts out excellent product. Amazing looking brisket brother! Great job.

@saulypopsxx 5 лет назад

"GOT IT!" Lmao that tickled me

@GeertDelmulle 5 лет назад

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! :-)

@darmikela 5 лет назад

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.

@fsuphan1240 4 года назад

Pssssh. Whatever you say buddy. Don’t hate

@paulfordahl5479 5 лет назад

Another awesome video!! Well done and looks great!

@yettifpv4866 3 года назад

This video allowed me to cook several of the best briskets I have ever had. Thank you so much for your fantastic videos

@ososanity7118 5 лет назад

Why does this channel only have 170k subs? I just can't believe how this guy's passion for food is being ignored.

@iambobby3537 5 лет назад

Tell a few friends

@toddobs 5 лет назад

Malcom reed has the Bbq subscribers and Bbq pit boys

@LaCokaNostrazGR 5 лет назад

Very pro loved the video thanks for the info and the technique dude.

@williamhinchey2809 5 лет назад

Good stuff Tom, never seen cooking like this

@Dina_tankar_mina_ord 3 года назад

a tutor expert. very easy to follow along and understand. Very nice video.

@rustykc 5 лет назад

Check out the angle of the dangle! Hahaha

@TOMVUTHEPIMP 5 лет назад

He had to fold it by hand.

@ThereIsNoGodOnlyUs 5 лет назад

Did you see how he wrangled that dangle? He's "experienced."

@kevintaylor6064 5 лет назад

The angle of the dangle is inversely proportionate to the heat of the meat.

@ChuckBeefOG 4 года назад

Kevin Taylor dont forget moisture and tenderness!

@jrok96 4 года назад

@@TOMVUTHEPIMP noticed that. is that bad?

@Meegalito 5 лет назад

“Angle of the Dangle” lmao Put it on a shirt and I’ll buy it!!

@myownperfectdisaster 4 года назад

Engaging, no bull shit, perfectly presented, no over plays, lovely camera angles! Awesome man! Sending some respect your way from India!

@RTD121276 5 лет назад

"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!

@whowasthat 5 лет назад

That flat brisket looks incredible. Can you fly to New Jersey so I can try :p

@busyend 5 лет назад

As long as he hops up to Maine next.

@natetrout1 4 года назад

Wow, in central Texas we do this way different.

@allthingsbbq 4 года назад

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.

@jedi36mindtricks 4 года назад

@@allthingsbbq I've never heard of or had burnt ends until I went to KC. Now my favorite part of the brisket!

@muratk.1472 4 года назад

The video is pretty professional made, really enjoyed watching it. Thanks for sharing

@GeeDeeBird 3 года назад

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!

@clnorris82 5 лет назад

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.

@IT3XM3XI 5 лет назад

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.

@TOMVUTHEPIMP 5 лет назад

Nobody cooks @225 besides morons.

@haybale4242 5 лет назад

@@TOMVUTHEPIMP lots of people do

@TOMVUTHEPIMP 5 лет назад

Because they don't know what they are doing.

@RaffyMaBoi 5 лет назад

The BBQ Jerk what do you cook at?

@blink808ya 5 лет назад

Can you do more smoking on the Kamado Joe? Especially how you guys set it up for a low and slow

@fazerchef 5 лет назад

Tom,you are a BBQ hero,big kudos for an excellent no frills video, love the enthusiasm bro!

@barfyspitz 5 лет назад

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.

@raz0r00 5 лет назад

Dude! I need details on your knives, especially the large one you're using to slice the brisket

@allthingsbbq 5 лет назад

raz0r00 The Wusthof 14” Brisket Slicer... simply, “the Beast”, around here. www.atbbq.com/wusthof-gourmet-14-brisket-slicer.html Thanks for watching!

@pepengmahapon 5 лет назад

And here I am. Eating water for breakfast.

@robertphillips760 4 года назад

By far, the best BBQ/cooking videos on the whole internet!

@sfmgolf 5 лет назад

You’re the best Chef Tom! Keep up the great videos!

@TheFox0137 5 лет назад

Check out the angle of the dangle. 🤣

@WeldyBoi 5 лет назад

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.

@ER-me1ii 5 лет назад

Great take on brisket and burnt ends.

@TNGrillinSmokin 3 года назад

Another great video! Brisket burnt ends are by far my favorite part when I get a brisket! Amazing cook!

@Bluemilk92 4 года назад

The angle of the dangle, is directly proportional to the heat of the meat.

@marlonward758 5 лет назад

Can you do a video of a foil wrapped Brisket vs Butcher paper wrapped Brisket to see which is best.

@donf3058 5 лет назад

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)

@aus2k480 5 лет назад

pitmasterX does a video on this

@lifeistooshortforshtefood6661 5 лет назад

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.

@res18baj 3 года назад

I would definitely pay for an onsite, in person, hands on master class for smoking. Love these videos!

@twistedsphere 5 лет назад

Man... I'd love to fly down there and spend a day or two just watching you work and absorbing what I can. I bought a YS640 and followed your competition brisket video and notes to the letter for my annual summer bbq (and first brisket ever). It was such a resounding success that I've been forcefully voluntold that I'm on the hook for my team's September BBQ. I can't wait to try this method next!

@Bigudey 5 лет назад

Can you pleeeeease do some breakfast food on the grill

@joshuasmith6950 5 лет назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KMB2Ycpz4FI.html

@rokstarwannabe 5 лет назад

Good gawd...I was literally sniffing my monitor.

@imorganic2 4 года назад

Outstanding job on this video!

@timothythornton6968 4 года назад

Thank you for including all the links for where you got your injector from! you're a bloody legend mate!

@kyleflicker 5 лет назад

Tom, will you be my Dad?

@tukzaro1959 5 лет назад

I'm a 33years old chef and I'm in on your idea too budy😂😂😂👊🏾.

@bobsandman4821 4 года назад

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.

@r.j.lee.3028 4 года назад

Thanks for this video. It looks like the real deal and is making my mouth water. Can't wait to try it.

@Mspurrier88 3 года назад

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.

@apachie1297 5 лет назад

Man No wonder your not known in BBQ circles, Learn to make a brisket, because you are not making a Brisket

@bradreif995 5 лет назад

This is a joke right? I’m really hoping so

@terrellma 5 лет назад

Apachie 1 Get the stick out of your ass man.

@Averthith 4 года назад

You are a master! You need your own TV Show. Excellent! I'm making this for the Super Bowl today.

@caleballeman8779 5 лет назад

Bought these two rubs in the store the other day and thought “Wonder what I should make next” thanks for giving me the answer!

@fb510m 4 года назад

Perfect!!!!!! This will be my reference vid for my first smoked brisket. Great job!

@TangoDownProduction 4 года назад

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!

@allthingsbbq 4 года назад

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!

@ChrisJones-nf4hf 4 года назад

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.