Coffee Crusted Brisket
Chef Tom fires up the Yoder Smokers YS640 Pellet Grill to smoke a delicious Coffee Crusted Brisket, finished over a bed of veggies with a red wine braise, and saves back all the amazing liquids as a flavor packed jus.
Full recipe: https://www.atbbq.com/thesauce/coffee-crusted-brisket/
source
Looks like a 45 degree angle
This is total decadence ???!
This MUST have tasted amazing!!!
Thank you so much Chef Tom ?
Any thoughts on smoking a flat only? looking to not have a 14 hour start to finish on a full brisket on vacation 🙂
What type and size knife is that?
Great video! An amazing recipe and brisket! Love watching your vids, new subscriber here!
Wow man. Great idea and recipe. I'm going to do this for my parents in law that came by all the way from Mongolia… Meat country will learn a lesson 🙂
I'm a novice BUT….you are doing some serious trimming on the fat. I watched another program that said it's better to cheat to the safe side and lave a little more than less. They recommended about the same size as a persons index finger and/or larger french fry. I'd appreciate your response. Thanks!
Anyone tried these flavors to pork butt? I’m wanting to do it and wanted to see if it will be a train wreck.
I need help with my brisket. First time was a fail. Anyone want to check my video and let me know what I did wrong and how to fix it. Any tip will help
Would you please do some stir fries?
When y’all do big meals like this, do the families come in and eat after the store closes?
Any advice for compatition on brisket and chicken as far as injections and rub
Made this last Christmas along with your caramel glazed bread pudding using a homemade brioche. A drastic change from our traditional Sicilian Christmas, but I heard no one complain. Well worth the effort.
I wish I could give you the 5 likes from me and my kids watching this together!!! Stealing this recipe!
Why don’t you use butcher paper to wrap up the brisket ?
Have you tried to cook a duck a'lorange on a BBQ yet?
Tom sounds like Allan from the hangover for the first few minutes while he’s trimming ???
Hi Chef Tom,
Thanks for all the great recipes. Could you let us know what are the specs of the knife you use for trimming? I am shopping for one.
Thanks,
Great birsket but….How are the veggies cooking for 9 hrs at 300F not completely turned to mush??
Mmmm, flavor packed Jews. Tasty
personally i like the traffic noise
Wow. Very good Brisket. ???. Greetings from us
Something I’d enjoy seeing, is how you go about preparing and cooking a piece of game. Maybe a cut of venison of some kind.
Thanks, and keep it up!
Could this be finished in the oven after its wrapped?
Looking delicious! Chef Tom, what glove products do you use for handling hot brisket?
I’ve never seen wine in a can! That’s awesome! The brisket looks good too!
Hi chef Tom from Brooklyn NY. Huge fan! Being from Brooklyn your pastrami recipe hit close to home. Bbq is a newcomer to NY and taking off. We have a place here called Home Town BBQ. They are the only place I’ve been to that makes a pastrami bacon(it is Brooklyn man). It’s out of this world. I used your pastrami brine recipe and brined a pork belly. Smoked it in cherry to 165. Sliced thick and browned. Best blt I’ve ever had. Served it on rye with tomato, arugula and smoked cheddar with a chipotle mustard. Would love to see you share your own version of that with your followers.
Brother you know what i love? Those little Kuerig coffee pods. It's got a nice fine grind within and I've been popping those open and using them in my rubs for years.
Chef Tom, the hard fat that you are removing, would that work okay as a ground mix in burger, specifically added in venison ground?
That looks awesome, I am going to have to try a brisket this way. Any chance for a chicken fried steak video in the future? Keep up the great videos and recipes.
Hey Chef, earlier this year I sent you a Big Green Egg hoodie. Wonder of you actually received it.
Can you do a injection turkey crown vid Christmas style. Looking for inspiration. Love your vids
Thanks Chef Tom! Your recipes are amazing!!