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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Keep caressing that meat and you're going to need to turn down the lights and play some Barry White….
I'm sensing some Chud's influence to this video! 😉
white balance is terrible in this video for me, I can't tell fat from meat in most shots
25:41 Chef Tom “let’s build a little plate” Pulls out full size cookie sheet. That’s my kind of little plate Chef! 😂
Looks amazing!
As always, amazing and very detail oriented video Chef Tom! Can’t wait to try this method. Can I follow the same temps using my 640?
This process can be translated to a regular home bullet type smoker?
The best video on the Tube for learning how to make a brisket. Thanks for making such a great video.
This is making me hungry! I need an offset in the worst way. My pits make a great product, but nothing like a stick burner.
Thanks for All your great an amazing Videos do yo make ! I love to watch it all the time ! Best wishes from Germany 😋👨🍳
Man, I feel so conflicted… when I see all that meat being trimmed off I’m like NOOOO
Look at the jiggle
Now I gotta go get some brisket… thanks a lot, Chef.
Just to confirm,. He is recommending a 30-40 days in the regular refrigerator.(on it's bag)..
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
I bought a ys640 a couple of months ago and I’ll try this method on my brisket! Thanks for the video!
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.
Real talk from Chef Tom. I usually read and watch a lot about BBQ. So sometimes I mix and match until I find what’s best. It’s fun experimenting.
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!
I totally agree with your comments on the trim, but the silver skin has to go for me.👍
Bet your crew eats good all the time chef Tom! Great as always!
Tom, do you ever need to add more charcoal during the cook ?
Man got my mouth watering I could eat brisket 7 days a week nice job Tom
Also, would you recommend doing a dry brine?