Texas Style Brisket




Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker for Texas Style Brisket! 

► FULL RECIPE: (https://www.atbbq.com/thesauce/recipes/texas-style-brisket-22)
RECIPE COOKED ON: (https://www.atbbq.com/grills-and-smokers/pellet-grills/yoder-smokers-ys640s-pellet-grill-with-acs.html)
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CREEKSTONE FARMS PRIME BRISKET: https://shop.creekstonefarms.com/collections/briskets/products/usda-prime-whole-brisket

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24 replies
  1. G. Florez
    G. Florez says:

    This is my number 1 favorite video. But I have a question. How do you keep the rust off the firebox. Give me how n best way to take it off and keep it off

    Reply
  2. Ebock B
    Ebock B says:

    Chef Tom, great again. I've been farming and ranching in Nebraska for 28 years with a good following of local people buying our Angus beef in quarters, halves and full. My brother and I have a passion for cattle that we turned into a registered slash commercial heard. In short we have evolving genetics that we sell to local people who turn into good friends. Tom, what's the best way to contact you personally to learn about cooking.
    PS: I bought a YS640 three years ago because of your videos and never looked back.

    Reply
  3. Brandon Brunner
    Brandon Brunner says:

    I grew up around Wichita on KC bbq then moved to Austin. I always went with KC style burnt ends. One day I forced myself to go Texas style, and had an identity crisis when I realized it liked it more. KC ribs can’t be beat though!

    Reply

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