Smoked Barbecue Brisket with Burnt Ends

Рет қаралды 2,063,885

5 жыл бұрын

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.
► PRINT RECIPE: www.atbbq.com/thesauce/smoked...
RECIPE COOKED ON: www.atbbq.com/yoder-smokers-y...
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Пікірлер: 1 000

@worthdoss8043 5 жыл бұрын

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

@mattc7311 5 жыл бұрын

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!

@alkingham 4 жыл бұрын

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

@RS-xd9zj 5 жыл бұрын

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

@allthingsbbq 4 жыл бұрын

it's all about the food!

@Tomfoolertfarley 4 жыл бұрын

@@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 жыл бұрын

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

@paulcreamer9781 4 жыл бұрын

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

@Tomfoolertfarley 4 жыл бұрын

@@frankdunn1813 for sure. That's fair.

@7judas77 5 жыл бұрын

That knife's sharpness is legit.

@blue08harley 5 жыл бұрын

Love watching your cooks! Smoke On brother!

@MrRich-yp7eu 2 жыл бұрын

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 жыл бұрын

Thanks for watching!

@SirGrogg 5 жыл бұрын

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

@jeffreyshafer0414 5 жыл бұрын

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!

@TheArtpimp36 5 жыл бұрын

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

@behindthewallsleepin 3 жыл бұрын

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 жыл бұрын

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

@radiocranium 5 жыл бұрын

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

@par5ntoo 5 жыл бұрын

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

@jagrdwoodfired2828 5 жыл бұрын

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

@robertdeull 4 жыл бұрын

all about the heat of the meat!

@pilotlang1 3 жыл бұрын

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!

@floyd4311 5 жыл бұрын

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!

@gabnlee 3 жыл бұрын

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!

@Goianoesmeraldino 5 жыл бұрын

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

@TOMVUTHEPIMP 5 жыл бұрын

It's pure garbage. Nasty boiled brisket.

@TOMVUTHEPIMP 5 жыл бұрын

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 жыл бұрын

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 жыл бұрын

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 жыл бұрын

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 KZfaq BBQers with pellet smokers.

@GrillSergeant 4 жыл бұрын

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

@robertbritton9674 5 жыл бұрын

My mouth was watering watching him slice that beautiful brisket!

@crimsonflyer 5 жыл бұрын

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.

@smcdermott181 5 жыл бұрын

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 жыл бұрын

try it out and let us know how it goes!

@hyunsunzhong3302 3 жыл бұрын

will we ever know how it went?

@pcowan13 5 жыл бұрын

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

@myownperfectdisaster 4 жыл бұрын

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

@ExpertOfNil 5 жыл бұрын

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

@shawnmitcham9824 5 жыл бұрын

Dude, you need your own TV show.

@JakeLovesSteak 5 жыл бұрын

He pretty much has his own TV show right here.

@MarioGarcia-tk1cn 5 жыл бұрын

Shawn Mitcham I agree with you

@kevinbosquez6728 5 жыл бұрын

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 жыл бұрын

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 жыл бұрын

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

@d.c.c9936 5 жыл бұрын

"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.

@robertphillips760 5 жыл бұрын

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

@rustylane2284 5 жыл бұрын

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

@Wildboy0001 4 жыл бұрын

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

@toniokin83 5 жыл бұрын

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

@Kou901 5 жыл бұрын

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!

@GeeDeeBird 4 жыл бұрын

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!

@kaydee2037 5 жыл бұрын

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

@sfmgolf 5 жыл бұрын

Chef Tom, you’re my spirit animal! 😂

@66chubbs 4 жыл бұрын

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❤😇🙏🏽👍🏾

@NallaDlanorGomez 3 жыл бұрын

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

@ramymounir 5 жыл бұрын

you deserve more subscribers

@BarBQ22 5 жыл бұрын

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 жыл бұрын

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 жыл бұрын

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

@BiT2LowW 5 жыл бұрын

Another amazing video! Keep it up Tom!

@louischavez 5 жыл бұрын

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

@machio97 5 жыл бұрын

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

@chevojke 5 жыл бұрын

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

@allthingsbbq 5 жыл бұрын

Thanks for watching!

@TOMVUTHEPIMP 5 жыл бұрын

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

@allthingsbbq 5 жыл бұрын

^ This guy! 🤔🙄🤣

@kareems7524 5 жыл бұрын

Agreed

@chevojke 5 жыл бұрын

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

@GallaghersGrub 5 жыл бұрын

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

@charlestompkins8431 3 жыл бұрын

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

@tomcleveland7973 5 жыл бұрын

Angle of the dangle🔥👍💥🤠

@E-A-Z-Y 5 жыл бұрын

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

@CanyoneroTimbo 5 жыл бұрын

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

@JaydeAsh 5 жыл бұрын

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

@brianbreuner4608 5 жыл бұрын

I used this method on my Traeger yesterday. It was the 4th time I've done brisket at home and this was hands down the best one I've done. I'll be doing them this way moving forward, it was as perfect as it gets. Thanks for the great videos; love watching you guys!

@brianbreuner4608 5 жыл бұрын

I did it how he describes in the video, during the cook. It was about 160 internal.

@TimSheets 5 жыл бұрын

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

@ososanity7118 5 жыл бұрын

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 жыл бұрын

Tell a few friends

@toddobs 5 жыл бұрын

Malcom reed has the Bbq subscribers and Bbq pit boys

@gvc56100 5 жыл бұрын

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

@yettifpv4866 3 жыл бұрын

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

@lastditchtherapy 5 жыл бұрын

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

@saulypopsxx 5 жыл бұрын

"GOT IT!" Lmao that tickled me

@TangoDownProduction 4 жыл бұрын

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 жыл бұрын

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!

@r.j.lee.3028 4 жыл бұрын

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

@LaCokaNostrazGR 5 жыл бұрын

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

@GeertDelmulle 5 жыл бұрын

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 жыл бұрын

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 жыл бұрын

Pssssh. Whatever you say buddy. Don’t hate

@Mspurrier88 3 жыл бұрын

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.

@TNGrillinSmokin 3 жыл бұрын

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

@rustykc 5 жыл бұрын

Check out the angle of the dangle! Hahaha

@TOMVUTHEPIMP 5 жыл бұрын

He had to fold it by hand.

@ThereIsNoGodOnlyUs 5 жыл бұрын

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

@kevintaylor6064 5 жыл бұрын

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

@ChuckBeefOG 5 жыл бұрын

Kevin Taylor dont forget moisture and tenderness!

@jrok96 4 жыл бұрын

@@TOMVUTHEPIMP noticed that. is that bad?

@whowasthat 5 жыл бұрын

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

@busyend 5 жыл бұрын

As long as he hops up to Maine next.

@paulfordahl5479 5 жыл бұрын

Another awesome video!! Well done and looks great!

@jefftallent1492 4 жыл бұрын

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

@Meegalito 5 жыл бұрын

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

@natetrout1 4 жыл бұрын

Wow, in central Texas we do this way different.

@allthingsbbq 4 жыл бұрын

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 жыл бұрын

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

@fazerchef 5 жыл бұрын

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

@MrEclay2 4 жыл бұрын

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 👍🏾

@blink808ya 5 жыл бұрын

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

@clnorris82 5 жыл бұрын

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 жыл бұрын

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 жыл бұрын

Nobody cooks @225 besides morons.

@haybale4242 5 жыл бұрын

@@TOMVUTHEPIMP lots of people do

@TOMVUTHEPIMP 5 жыл бұрын

Because they don't know what they are doing.

@RaffyMaBoi 5 жыл бұрын

The BBQ Jerk what do you cook at?

@sfmgolf 5 жыл бұрын

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

@magic3400 5 жыл бұрын

Beautiful, I agree with you 100%. So many people want to argue but I love everything you said. Some people demand BBQ be cooked "this way or that way". There are MANY ways to cook your meat...it's ok to experiment.

@pepengmahapon 5 жыл бұрын

And here I am. Eating water for breakfast.

@WeldyBoi 5 жыл бұрын

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.

@williamhinchey2809 5 жыл бұрын

Good stuff Tom, never seen cooking like this

@ogvisionquest09 4 жыл бұрын

Looks absolutely amazingly delicious

@raz0r00 5 жыл бұрын

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

@allthingsbbq 5 жыл бұрын

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

@TheFox0137 5 жыл бұрын

Check out the angle of the dangle. 🤣

@DonielleKG 4 жыл бұрын

The Angle of the Dangle. Pure gold.

@fb510m 4 жыл бұрын

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

@Bluemilk92 5 жыл бұрын

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

@Bigudey 5 жыл бұрын

Can you pleeeeease do some breakfast food on the grill

@joshuasmith6950 5 жыл бұрын

kzfaq.info/get/bejne/gbNyZbyU1eCYdn0.html

@ER-me1ii 5 жыл бұрын

Great take on brisket and burnt ends.

@MikeJKeator 5 жыл бұрын

Great job. Very educational!

@marlonward758 5 жыл бұрын

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

@donf3058 5 жыл бұрын

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 жыл бұрын

pitmasterX does a video on this

@lifeistooshortforshtefood6661 5 жыл бұрын

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.

@rokstarwannabe 5 жыл бұрын

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

@johnnyvudu 5 жыл бұрын

This channels always been so addicting. top shelf.

@kyleblake1273 4 жыл бұрын

Dude. I love this guy! Totally to the point and totally practical. He helped me trim a pork shoulder the first time and it was spectacular! Give this guy some money and his own show (although they probably wouldn't let him do what he wants to do or how he wants to do it and they would ruin him). Either way this guy effing rocks!

@kyleflicker 5 жыл бұрын

Tom, will you be my Dad?

@tukzaro1959 5 жыл бұрын

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

@bobsandman4821 4 жыл бұрын

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.

@pilotlang1 4 жыл бұрын

Outstanding!!!!! I love Chef Tom's Vid's!!!!!

@kellyhay79 3 жыл бұрын

I’ve watched this video a few times. I have a huge smile every time.

@apachie1297 5 жыл бұрын

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

@bradreif995 5 жыл бұрын

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

@terrellma 5 жыл бұрын

Apachie 1 Get the stick out of your ass man.

@imorganic2 4 жыл бұрын

Outstanding job on this video!

@ericousleyjr9119 5 жыл бұрын

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

@tonyc416 3 жыл бұрын

Heck yeah! That was a fantastic presentation! Excellent explanation. I did my first 11.33 lbs brisket today @ 225 for almost 10 hours.... i didnt like it. Was a tad bit dry. I separated the point and flat first. I'm going to do another with your method. Thanks for the awesome video!