Smoked Barbecue Brisket with Burnt Ends
Chef Tom smokes up a classic smoked barbecue brisket with burnt ends on the Yoder Smokers YS640 Pellet Grill.
Full Recipe: http://thesauce.atbbq.com/smoked-barbecue-brisket/
Featured products:
Yoder Smokers YS640 Pellet Grill – https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html
Flavolcano Smoky Red Pepper Sauce – https://www.atbbq.com/flavolcano-smoky-red-pepper-sauce-by-pancheros-mexican-grill.html
Plowboys BBQ Bovine Bold Rub – https://www.atbbq.com/plowboys-bbq-bovine-bold-rub.html
Cattleman’s Grill California Tri-Tip Seasoning – https://www.atbbq.com/cattlemans-grill-california-tri-tip-seasoning.html
Firebug Grilling Sauce Mild BBQ Sauce – https://www.atbbq.com/firebug-grilling-sauce-mild-bbq-sauce.html
Reida Honey Farm Raw Wildflower Honey – https://www.atbbq.com/reida-honey-farm-raw-wildflower-honey.html
Wusthof Classic 6″ Curved Boning Knife – https://www.atbbq.com/wusthof-classic-6-inch-curved-boning-knife.html
Wusthof Gourmet 14″ Brisket Slicer – https://www.atbbq.com/wusthof-gourmet-14-brisket-slicer.html
Butcher BBQ Pistol Grip Injector – https://www.atbbq.com/butcher-bbq-pistol-grip-injector-50-cc.html
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Love your videos mate I have only just found your channel and have picked up heaps of tips. Could the prep rub and injection be done the night before ??
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up
Pp33
I’ve tried cooking brisket so many times following your vids but it keeps getting tough. I smoke it at 275f for a couple hours until I see the crust form, take it off, wrap, put back on at around 250f, remove when the brisket internal temp is at 195f, leave it to rest for a couple hours but EVERYTIME, it’s tough. It’s not great at the bend test either…
I only get about 2kg (4lb) from the point so should I be cooking it at a lower temperature and cooking it for a shorter period?
Any advice would really help please!
I’ve tried cooking brisket so many times following your vids but it keeps getting tough. I smoke it at 275f for a couple hours until I see the crust form, take it off, wrap, put back on at around 250f, remove when the brisket internal temp is at 195f, leave it to rest for a couple hours but EVERYTIME, it’s tough. It’s not great at the bend test either…
I only get about 2kg (4lb) from the point so should I be cooking it at a lower temperature and cooking it for a shorter period?
Any advice would really help please!
How big a brisket was this? It's my understanding that the rule of thumb is 90 minutes per pound. So you were at what, 8-1/2 hours? So that came out to be a 5-6 pound brisket?
I have a 13 pound full packer brisket. So my total cook should be around 19-20 hours?
Oh myyy. This made me sooooo hungry. I am definitely trying this in the near future.
He gay af
I'd definitely Facebook friend this guy, and crash every BBQ !
You sir have earned a subscriber! ??
Chef I must say, Bro you are a hell of a cooker!! Congrats from Brasil!
Noone in Australia makes bbq like that, i would pay for that to be posted here ><
Angle of the dangle lol
Pellet smokers? Isn't that cheating tradition?
I've seen some inject with the grain and others (like yourself) inject across the grain. Which method is better, and why?
Jusss too much fat
Why take away all the fat? Aaron Franklin does not approve.
LITTLE SMOKE RING FLAVORLESS BULLSHIT
Two questions: 1) if you separated the point and flat at the start, does that change anything on the timing, and 2) Any reason why I couldn't do the second phase cook in the oven rather than on the barbecue?
Love the channel, I'm envious of your amazing barbecue set up. Can't do that in London!
Thinking “f..k you” … binge watching and super jealous 😀
Great video thanks.
Can you cook a shredded beef brisket like the pulled pork on a pellet smoker.
You shouldn't have let it warm up trimming would have been easier and looking ain't cooking! Franklin would dissapprove hahaha looks amazing though
Looked amazing
“The Angle of the dangle” dude I totally thought I coined that phrase! ? Great Minds Think Alike!
By far, the best BBQ/cooking videos on the whole internet!
I love ur videos.I have never done a brisket before but I'm gonna try.gonba follow what you did
Man. I am SO HUNGRY NOW 🙂
Do you let the Point or Flat rest before you slice them up? If so how long?
You separated the point and the flat by time , color, and experience I’m guessing, could you attach a good temp. for that separation?
Hell Ya, well done sir!
HAVE YOU TRIED DOING A BRISKET ON BOTTOM GRATE AT A LOWER TEMP? I'VE BEEN CONSIDERING TRYING ON MY YS640.
What’s the knife used to separate the point from the flat? And about how long was the overall cooking process? Thanks.
Your rubbing that like your wife hasn't given you any in a while.
thats fucking filet knife ! use a chef knife so the bottom doesn't look like freddie Krugers face. Its looks yood done tho id eat it.
Burnt ends are one of the best dishes done right. This is how it's done right.