Pellet Joe Brisket | Kamado Joe Pellet Joe
Chef Tom fires up the Kamado Joe Pellet Joe to cook a whole packer brisket.
► FULL RECIPE: https://www.atbbq.com/thesauce/recipes/pellet-joe-brisket
RECIPE COOKED ON: https://www.atbbq.com/grills-and-smokers/pellet/kamado-joe-pellet-joe-thermostat-controlled-ceramic-grill.html
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Use butcher paper and do an 8 hour rest and it will BLOW YOUR MIND….the rest is super important!
Felt this was just a paid push for the Pellet Joe.
Do a bbq competition
excellent analogy between the pie crust and the brisket bark
Great video
North Carolina livermush…pleaseeeeeeeeee make this! I'll provide the pork if you need it
Am I crazy or did chef tom say he was only going to inject the flat and then proceeded to inject the entire brisket?
TBH, wanted to see how a pellet ceramic grill operated more than the brisket.
This video questions the reason why I'm watching this video based off your brisket selection. Typically youtubers select a good brisket for a how to video. That brisket I wouldn't even cook for catering, much less a competition. Sorry for harping on you, your videos are good. I cant fault you for not living in texas where damn near every other family knows how to bbq brisket.
Great video, as always, Chef Tom. What’s your opinion on wrapping in foil vs butcher paper? I’ve seen you do both and am curious if you prefer one over the other.
PS, I usually have tacos in mind too lol
Chef Tom, let's see some wok videos on the KJ!
"I kind of usually have tacos in mind" good to hear it's not just me ?
Tom fantastic job. I’d do 321 Cumin Black Pepper and salt. Classic spice rub
always making me hungry!!
"we're doing salt, pepper and cumin"
…why…?
Yes! It will taco! I can just imagine an upcoming video: “Hey everybody I’m chef Tom with ATBBQ.com and this…is gumbo!” Kshhh, blop, bloop (the sauce sound effects…see what I did there?) Thanks again ATBBQ crew for another great video.
I was all set for a packer for Memorial Day till I looked at the price, ouch. Its been a while that I bought one. This fixed income old guy ended up with an 8 pound pork butt instead. I'll save up for the 4th of July for my brisket. Thanks Chef Tom, great looking cook.
Always great videos, can you do a whole brisket on a Weber kettle with a vortex using the snake method?
Great brisket again and nice Video as always ???
Something about training meat is really relaxing.
8:55 if that happened to me I would've lost my temper and started cursing in Latin.
Chef Tom is it true that you always have tacos in mind?
Chef Tom: I don’t want to taco bout it.
Chef Tom, have you written any books on bbq, grilling or techniques for cooking on fire or hot coals. Just cooking in general with a few of your favorite recipes thrown in would be great. I'd definitely buy a book(s) or books you've written.
It's all about "the more ya know", and you're so good at what you do, a book would be wonderful to keep that knowledge at ones finger tips. Half the time I can't get a signal for online service and end up playing the waiting game a lot. Books are wonderful things. I've been all over the atbbq website and haven't seen any. I could have missed them if you have any though.
Chef Tom did you rest that brisket??
I want that meat in and around my mouth?
Ironic that yall posted this today… I kist threw on my own brisket at 3am
First and for most here for the cooking…that said would have like to see more of the grill setup.
Thanks for showing how to trim and prep. Big help!
And the best comment of 2021:
“I usually have tacos on mind….”
I recently purchased a pork brisket. Have you ever cooked this before?
Can you give your thoughts on why you prefer foil wrap versus paper? Also I noticed you didn't use any tallow, I thought from your tests that was the way to go.
Great video Chef Tom! Love your creative touch when it comes to injections, seasonings, etc. Thanks for another great video!
What is best Weber pellets grill or Joe pellets grill???