Competition Brisket Recipe
Full Recipe + Ingredients: https://www.atbbq.com/thesauce/competition-style-brisket-recipe/
Shop @ ATBBQ: https://www.atbbq.com/
Chef Tom breaks down our recipe for Competition Brisket. This technique has been honed over time as we have cooked with barbecue geniuses like Andy Groneman of Smoke on Wheels Competition BBQ and “BBQ Brian” Misko of the House of Q.
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Victorinox Boning Knife – https://www.atbbq.com/victorinox-6-inch-semi-stiff-curved-boning-knife.html
Marinade Injector – https://www.atbbq.com/nsearch/?q=marinade+injector
Butcher BBQ Prime Brisket Injection – https://www.atbbq.com/butcher-bbq-prime-brisket-injection.html
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Instant Read Thermometer – https://www.atbbq.com/yoder-smokers-maverick-pt75-instant-read-thermometer.html
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Can you smoke pork bones?
Oh come on man it's just fat and meat ..why so much lecture for just to cut the meat …u r cooking not curing leprosy for the cow.
I respect what you do; But in my opinion, too much of chemicals used( sauces).
Can you please do a whole chicken ^_^ ?
The meat ("finished product" lol) looks mouth watering – but I´m most jealous of the apron 😀 Where can I get it?
You already messed up by peeling away the fat.
Dammit. I wish I was there to destroy all that meat. Looks amazing. I'm so hungry right now
What meat thermometer do you use? Or recommend
You might consider adding the umami trio: Equal parts fish sauce, soy sauce, and Worcestershire sauce. I find this add a deep meaty flavor to any dish.
Bro.. you the man!!!
Men I'm from Colombia and I can understand you completely.Thank you so much for this videos
Separating a brisket worth trying out. Too much sauce, injections, rub IMHO. Don't want sound as critic or anything like that, but if you want to taste all that sauce, just eat the sauce 🙂
Tom you are the man on the grill….
im curious. what wood did you use?
самое сочное порно что я видел в своей жизни
tin foil producers love this guy
I never tried injections but only did a small Tri Tip Sirloin Cap and I marinaded for 12 hrs and smoked for 5 hrs ,at 225 , it was really good !! I seen no one marinates and everyone trims too much Fat off . That's Flavor, cut off later or while eating or am I worn about not trimming and marinating???
Looks outstanding!
Looks amazing brother!
Amazing how pros don’t care about temp…terrifies me.
You make it seem so easy. I just tried to separate the point and flat today. Pretty much mangled it lol. Oh well. It was a cheap brisket.
At 6:40 the Audio gets swapped turn up the volume ????
Dude… maybe try to work up your own rubs and sauces from scratch, it’s not that hard and you can feel better about your cooking rather than just combining other peoples products to achieve “your flavor” best of luck bro
Very informative!! Definitely going to try this next time I do a brisket!!
i know this is an old video, but in one you did butcher paper, and this and another foil. is there a difference?
My cholesterol has gone up since I started smoking brisket.
Totally worth it!
Wrapping ruins the bark,and sauce ruins it too,this ain't Texas brisket.
How much liquid in the foil without ruining the bark?
Awesome vid…surprised that you and Harry Soo both use store bought beef stock thou..making your own beef stock isn't difficult and it tastes so much better…regards….Brent
Is there a difference in using aluminium foil rather than butchers paper? I think alu foil is more handy, but some say that it is not good for health because of the contact from the meat to the aluminium. What do you think ?
Dude im calling the cops that's illegal