Brisket Tacos with Smoked Salsa
Chef Tom cooks up some Brisket Tacos with a Smoked Salsa. Enjoy!
Full recipe: http://thesauce.atbbq.com/brisket-tacos-smoked-salsa/
Featured products:
Sweetwater Spice Tres Chilies Fajita Bath – https://www.atbbq.com/sweetwater-spice-tres-chilies-fajita-bath-brine-concentrate.html
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning – https://www.atbbq.com/cattlemans-grill-8-second-ride-carne-asada-seasoning-rub.html
Noble Saltworks Smoked Flaked Finishing Salt – https://www.atbbq.com/noble-saltworks/
Flavolcano Smoky Red Pepper Sauce – https://www.atbbq.com/flavolcano-smoky-red-pepper-sauce-by-pancheros-mexican-grill.html
Yoder Smokers YS640 Pellet Grill – https://www.atbbq.com/yoder-smokers-ys640-pellet-grill.html
Vitamix A2500 Blender – https://www.atbbq.com/vitamix-a2500-ascent-series-blender.html
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Foil wrap? not paper? not being a BBQ snob, i'm legit asking
Great video! Looks great! All your videos are so well done! Always look forward to the next one!
Bro the outtakes when he just looks at the camera kill me
love the video bro
Esos son unos pinches tacos de suaderos sin grasa
The point of smoking a tough piece of meat, low and slow, is to render the fat and make it tender. The entire process essentially results in a lot of the internal liquid content to come out. Wouldn't most of the injection come out with it?
I'm guessing there's no stall since there's no brisket point either, cause otherwise an injection would also increase internal water content which would increase the chances of a stall too.
Just curious what the point of the injection was, when you could go with a dry rub alone and be potentially better off.
(I usually avoid injections cause it's extra work and extra mess, and haven't noticed a difference in juiciness. Just want to hear your opinions and experiences. Maybe I might be doing something different.)
I'm so hungry now.
I made brisket today, but it was dry and stringy. ☹️ cooked a smaller piece than yours for over 7 hours and didn’t want to risks taking it further It’s sitting I juiced overnight, still warm, so I hope it does it’s thing. I wish I’d seen your video before I started. Thanks, the video was very entertaining
Dang!
Put sone cerranos peppers instread of the hot sauce next time .
Have you considered to use some Swiss Raclette cheese? Also melts beautifully and has a great taste!
i like how you have the charcoal grill going in the background to provide smoke look. These 2K dollar smokers dont smoke meat worth a damn.
great video, what Brand of knife is that?
god bless the next person who makes a protein shake using that shaker
Reacently tried these… Soo great and kids loved it too. Thnx man, keep up the good work.
Chef Tom! Loving your videos my guy! Awesome video quality and great information from you. Mad respect! Looking into upgrading my bbq equipment soon. What is the bbq/grill you are using for the brisket in this video. Looks like a good size for me. Thanks Bro! Keep up the awesome videos!! -Tony
I'm loving how that salsa looks, but i'm wondering what it would be like if it was kept a bit chunkier? Either way, you can't lose.
That's what I call a show stopper.
Buddy. They look yummy..
Yo, what knife do you use for trimming fat and prepping your briskets?
That brisket meat deserves hand made tortillas
How many hours total on the grill?
This channel kicks ass
Nice and dry brisket .. amature
Can I come work for you? I'll do anything, even clean the bathroom. I just want to cook food for people.
Awesome videos. I’m working on a food truck company and I’ve learned a lot of techniques watching your videos. Great work!
A good cut of beef only needs salt and pepper.
Who spends 7 hrs cooking a taco…? The people that know its worth it.
Your videos and you are great!
I'm waiting for the next !!!
Frank from Bo-Be-Q barbecue, from Bremerhaven – Germany
What gloves are you wearing under your rubber gloves?
what type of knife is that?
the squirt at 2:50 made me lol
never had brisket
Darn!!!! Mouth is drooooooling!! Good job, very detailed..
Awesome thank you ?