Smoked Brisket & Burnt Ends 

Chef Tom you are the man. I love all your videos but as a Texan I’m partial to the brisket videos. Thanks for your effort to show normal people like me how to cook like a pro.

"Ooo baby, that's a sweet little dangle!" My wife says that all the time.

I'd love to see all the knives Chef Tom has and have him put them through the paces.

"That's a sweet little dangle!" lol - Chef Tom you are a hoot!

I will never get tired of watching Chef Tom cook brisket.

For my brisket fat trimmings, I put them in a crock pot and let them slow cook. Drain off the solids and the liquid goes in mason jars. Put in the fridge, then you’ve got beef tallow! It’s great for cooking steaks!

Just finished spatchcocking my first turkey this morning, following your recent video. I removed the backbone before brining, but I finished trimming out the ribs and everything after pulling it out of the brine. Got it airing out now until Thursday morning. It's my first time ever prepping a turkey at all, but it looks great so far. Thanks for all you do, Chef Tom!

Chef Tom ....... many thanks ..... I do appreciate every video you make and post. I always learn. Thanks again.

New to your channel and am loving the recipes and especially the techniques you use. I'm learning a lot here. Great work you do, thank you for putting out quality videos. Loving it and can't wait to try your recipes myself.😋

Thank you Chef Tom! Can't wait to try this method tomorrow 😊

This looks absolutely amazing, another great video.

Appreciate the updated brisket cook. Have one in the fridge for thanksgiving. Have done a few on the Yoder but always looking at other ways to go. Was hesitant to separate first thinking it may yield beef jerky. Yours came out well. And easier to separate before cooking! Thanks again!!

I've been waiting for this video since he teased it in a previous brisket video. Looks great!

Chef Tom, you have become my "go to" for recipe ideas. I love your approach and how you conduct yourself on the videos. I've been cooking BBQ for 30 years and love everything about it. Thanks for sharing your knowledge and skill with the rest of us and being from Wichita, I am assuming you are a Chiefs fan! Go Chiefs!

Respect from Kuwait 🇰🇼 big fan of your smoking master piece 💯👍🏼

Starting the brine on my turkey tonight with the savory kit from ATBBQ! Brisket looks amazing as always.

Love your videos man! Keep up the good work!! 🤙🏻

Delicious looking recipe. BBQ people are a super positive an encouraging audience. Happy to see it.

Another chef tom brisket upload? I'm in! Always my favorite brisket recipes. Great videos man. Best wishes!

Chef Tom is a savage, burnt end right off the yoder! Great job Chef, looking forward to ordering the new seasoning!

Love watching the story you tell in your videos. Thanks for sharing, brother.

You are the absolute best, what an incredible cook. Your videos are amazing and so informative. Thank you!

Most underrated RU-vid food channel 🙌🏽. What do you end up doing with all the trimmed fat?

Just loving your bbq legendaries

Looks awesome as always. Thank you

I've never seen the two separated to smoke. I like the idea of thr extra surface area for smoke, and the different cook times, although you did end up pulling them at the same time. I will be trying this technique, since I'm always trying to learn and up my game. Thanks.

Tom makes this look easy, it’s very difficult to separate the point and flat like that. Also should probably note this is a backyard bbq technique, competition bbq you have to smoke the muscles together.

The next impressive version of a brisket and again looking amazing. I would love to see your version of a Buckboard Bacon 👍👍👍

Love your work man 🇦🇺

Chef Tom is an artist!

I really dont mind alot of brisket videos tbh, you guys can do 10 of thes and im gonna watch all of them

I have never seen point meat look so flat!! By separating them; the extra smoke ring, and seasoning, on both pieces of meat will be perfect. That is my only complaint when doing a whole Packer Brisket is that when you take it apart, there is meat that has been hidden away from all the goodness!! 10/10 Chef Tom & ATBBQ!!!! Happy Thanks Giving too!!!

I live just blocks away from Creekstone Farms it's cool to see their products on here

Chef Tom KILLS it once again! It's too early brother, my stomach is howling!

Really pulled out all of the techniques for this one.

Good stuff

Now I’m wishing I was having brisket on Thursday and not turkey!?! Have a great holiday, everyone!!

I have been making brisket for over 25 years but I have never tried separating the point from the flat. Now I am going to have to try it.

Ive noticed that this video is very similar to a video you did about 5 years ago called Competition Brisket. Guess that video finally needed a refresh?

I see Chef Tom, I click.

I would like to see the savory bean recipe you mentioned in the ribs and sweet bean video

Filleting the point is a good idea.. I'm thinking that would work well for boston butt too

Having lived in the Rio Grande Valley, I enjoyed the real fajitas, the underbelly of the cow cooked in drum smokers over mesquite wood. Most restaurants cook fajitas all sliced up thin and they are dry and way over cooked. The best beef fajitas are cooked whole & then cut into 1” or 1 1/4” wide strips of beef. Have you ever tried to smoking this cut of meat? Doing it low & slow for a better flavor & moisture?

Tom, do some more offset videos please.

Not sure if you’re doing a video tomorrow or not. So, have a great Thanksgiving!!

Crekstone RULE 👍👍

Eeey chef Tom, #ArjanKeijzer here from the Netherlands, loves youre video's🔥👍 and what a A-class brisket😍 keep up the good work and hope to visit the shop some time. Im trying to make some (short) video's to as an amature

What are your thoughts on wet brining the flat instead of injecting it? Is one method better/worse than the other, or would they both give the same result?

Do you see a difference in flat quality with the separated point? Does leaning it out by removing the point affect it at all? Also, does scoring the fat cap have any pros/cons? I never see that in brisket like say pork butts or pork belly.

So Tom when you are cubing up the point this way, is your first cut with or against the grain, or does it even matter?

Chef Tom is the mutha f#*king man!!!

Can you do a sous vide brisket?

I don't understand the wrapping or the sauce for burnt ends. The best part is the crispy bark. It defeats the purpose when you wrap it and sauce it

@allthingsbbq Chef Tom, I'm smoking a brisket for Thanksgiving. Full packer brisket weighing in at 13 pounds and I trimmed her down to about 11.5 lbs. What time should i put her on the smoker (will be preheated to 250) if we plan on eating at 2pm. I plan on following this video's directions and splitting up the point and the flat. Any advice would be a life saver! Hope you are doing well and keep the amazing content coming!

I'd like to see you make a Beef Wellington

Chef Tom- this is such a timely video. I had my local butcher separate the flat and point, and just bought the flat for our smaller group. Next time, I’m doing it myself. Regarding brisket rest, I am planning on cooking my brisket the night before and anticipate it will be finished early Thanksgiving morning. I plan on keeping it wrapped in the tinfoil, wrapping it in towels, and putting it in a cooler and letting it sit for 6 to 7 hours until our meal. Should I still cook to 203°, or should I pull it off at a lower temp (say 195°), anticipating the brisket will be cooking while wrapped in the cooler? I’m worried that the brisket will turn into more of a pulled brisket texture if I let it rest too long. Should I let it rest at room temp for an hour before wrapping in towels and putting in cooler?

Tom, in 2018 you separated the point and flat before you wrapped. In this one, you separate in the beginning. Which way is best? Does it depend on the brisket? On your confidence in seating the pieces? Love your videos.

How about a 'brisket leftovers' video? Love your work!!

I’m cooking this right now and followed all the steps. But, I’m doing mine on a Traeger and 250° seems to be cooking my similarly sized brisket WAY faster. I think I’ll do 220-225° next time.

Great video. Where did you get the injector Gun?

I think this year I need to make brisket tamales with mole

Can you use the point for burnt ends

Where can I get those orange gloves

saddle of lamb(tied loin chops in a circle)

I've been watching on your videos, do you not put a water pan in when you're doing beef in the smoker? I don't ever recall seeing it.

How do people feel about injecting and seasoning the night before the cook and leaving in the in the fridge overnight? Any potential downside to that?

What cutting boards do you use, and how do you clean them?

I thought 45 degree angles were your favorite?

Mmm brisket! I feel like homer simpson lol

Hey Chef Tom, I love living in ICT and having access to ATB. I know at the end of this video you mentioned your preferred brisket method is to wrap in foil. I cook on a YS1500 and was planning on doing a naked brisket cook this week. I have always wrapped my briskets but want to try one from start to finish at 225 with no wrap, low and slow. Any recommendations? Do you suggest spritzing or mopping to keep them moist? Love to see you do a brisket video without a wrap.

Looked pretty darn tasty from this monitor.

Looks delicious (as always)! I have to say, though, I'm rather tired of everything being done on the pellet smoker... It's gone quite stale for me. I can't even remember the last time you used the offset, honestly. You are literally the reason why I ordered the Loaded Wichita (been waiting since July), but it seems you don't use it anymore, which is definitely a bummer... Your content is always legit, and I still enjoy watching and learning from you, but I think it's time to show the offset some love again. Just saying... 😏

Haha! “That’s a sweet little dangle”. I’ll see myself out.

Instead of wrapping in foil, how about boiling in beef broth until tender?

SMOKED whole leg of goat or any part of goat.. if possible... 🙏

I was able to start the video, take a shower, get dressed and start breakfast before even getting to the injection! That's a lot of indepth trimming!

So you're telling me that's not a skirt steak for fajitas?

Love the channel love the cooks love the store but when you do these cooks I need options on no msg alternatives, and please please don't tell me these don't have it in them, if you don't know all the alternative names for msg... I get massive migraines if I eat it and have had to learn all names and codes for it lol

I watch all these videos but that trim job :/

You cut half of it off of there that was good eating

Looks like that brisket had been "cooked" too long during the packaging process. Nevertheless, your videos are always enjoyable. Keep it up, Tom!

If it’s white, you’re cuttin’ right

This guy always gets carried away

Interesting method separating that Flat from the Point. Seems like a great way if your soul purpose is burnt-ends. Now I get why you had to separate them though. that flat was thin. when I cook a brisket I cut off the flat till it is at least 2" thick. Thinner than that runs a good chance of drying out. So usually I have at least a 1lbs of brisket meat to the side. I was amazed. though that after trimming all that fat, you left the silverskin on. You definitely could have left a little under a 1/4 inch of fat on the point. The end results though looked good. But that is NOT a TX brisket. That is the right way...🤠First.. 1/4 inch fat on cap side and trim the silver skin. 2) NO injections... if you have to inject you already screwed up. The only time that is OK is during comps and that is because everyone is doing it and you need that extra flavor bump to stand out. 3) the only thing you need to use as a Rub is 50/50 S&P and if you feeling a little whimsy add Garlic. 4) Use real wood. Post Oak, or Pecan, if not those Hickory. You have a Kamodo right there. Why bother with a pellet. You are going to get a better smoke profile with the Kamado. But best Results will ALWAYS be with an offset. you can go down to your local Home Depot spend less than 200$ and get a better smoke profile from a cheap offset than the pellet smoker. 5) just because it is called the TX crutch does not mean Texan use it. Wrap after the stall, if you wrap at all use Butcher paper. 6) start checking tenderness at 195. And usually, 203 is the magic temp. 7) Resting. The best way is wrapped in butcher paper with a towel on top in a cooler with the lid cracked open. Next time Try the Texas way. And I promise it will be the best brisket you ever had.

These pellet vids are getting old. Time to show some real "skill" and showcase the benefits and pleasures of running an offset.

If you trimmed enough briskets, then you’d know youre trimming it wrong.

90 degree angle... think I just had some luck passing math in school =)