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@stevenemes5039

6 жыл бұрын

allthingsbbq try this marinade, 2 tbsp of honey 2 tbsp of BBQ sauce 1 tbsp of soy sauce 2 cloves of garlic, salt and pepper to taste. To make more just double the recipe. It's great on pork ribs. I would love to see you make a video with it please, oh and your videos are awesome, cheers from Australia.

You've got the best job in the world dude. Love your videos to keep them coming. Thanks for sharing.

@allthingsbbq

7 жыл бұрын

Thank you, and thanks for watching!

Love how you incorporated the pickled onions and aioli from past videos. I like the "more about color". Learning a lot. Thank you.

There's awesome BBQ videos all over. But there is something about yours that is just right. I'm new to smoking and you've been tremendously helpful. Thank you!

Chef Tom, I love every one of your videos! Thanks!

@allthingsbbq

7 жыл бұрын

Thanks for watching!

What a beautifully sharp knife! Awesome recipe!!!

I’ve learned more about barbecuing and brisket cooking from this one video than I have every other video on the topic. I liked the fact that you didn’t just show, you explained why you did things alongside them. Look forward to more content

@allthingsbbq

3 жыл бұрын

Wow, that's a great compliment! Thank you for being a part of our community. Look for new videos every Tuesday and Friday.

Amazing video! I can't get enough of these vids.

@allthingsbbq

7 жыл бұрын

Thank you!

Thank you chef tom keep the videos Coming

Simply awesome! I just finished a BBQ comp and got 2nd place. I've got close to a year to perfect this dish and present it to the judges and the masses!

Nice 😎 Merry Christmas and grettings from Austria.

Thanks so much, I’ve smoked a lot of briskets and always sliced or cubed them…now I want to shred (pull) one…this was very helpful and that meat looked incredible…👍🏻

I can't believe the people complaining about the egg... Please keep making videos. You're recipes awesome. Thanks for sharing. You are upping my BBQ game

Gonna try this one out soon. Love the channel, keep it up Chef

@allthingsbbq

7 жыл бұрын

Thanks for watching!

This looks delicious. I am new here but love ur videos. Definitely gonna try this.

Another winner from Chef Tom

As always... great how to video. This one is a keeper

@allthingsbbq

7 жыл бұрын

Thanks for watching!

Hi, I am loving your videos man! They are awesome! Iwas wondering if you have any good recipes for buns, rolls or ciabattas!

We're gonna try it!

I did not know how much my mouth watered until I opened it.

WOW! Looking forward to making this one. Ill post photos.

Man love all your videos! i can see uou love doing what you do keep it up! best job ever! should come down to San antonio!

@allthingsbbq

7 жыл бұрын

If we're in San Antonio in the future we'll let everyone here know!

I love this channel

Ahhhh man, I was trying to cut back on red meat then as soon as I get a notification I come over here to watch this stuff lol. I guess I can watch and fantasize for my next brisket.

excellent paring of the different items.... picked red onions what a classy tutch... good recipe..

@allthingsbbq

7 жыл бұрын

Thank you!

thanks for this! I always wondered if those small cuts of brisket were worth cooking. Nice to know I don't have to babysit a packer if I'm looking for a quicker brisket fix!

Great work dude 👍🇦🇺

Thank you for putting to rest the cap up / down using some actual facts and explanation. I get so tired of hearing people say "cap up cause thats how we always do it"

@allthingsbbq

7 жыл бұрын

It's one that never seems to go away, so we decided to go ahead and put solid info out there. Thanks for watching!

Great video Chef Tom! 2 things...I ordered some of that Plowboys Bovine Bold and put it on my brisket this past weekend and wow!...I used it with killer hogs AP rub as a pre rub then hit it hard with he plowboys. best brisket I've done yet. And the 2nd thing was I scored the fat cap as u recommended in one of ur brisket videos and I noticed the fat cap had way more flavor so thanks for all u do! I actually try some of the things u recommend and my Bbq comes out amazing! Best Bbq channel on KZread! Oh and these sandwiches looked amazing!

@allthingsbbq

7 жыл бұрын

Thank you very much! Glad you're enjoying the recipes!

I really need to try a brisket!

That is truly one of the sexiest looking bbq sandwiches I've ever seen, good job.

you've done it again, great video thanks for sharing

@allthingsbbq

7 жыл бұрын

Thank you!

Awesome - I will copy this 👍👍👍

Your vids are awesome.

I never saw these 3lb briskets before, only the full sized ones. Since moving to TN I saw some of these 3lbs at my local store so I grabbed one. Gona get the smoker going in a bit and make some brisket sandwiches

Once you started pulling apart the brisket I was sold!

i like your channel i am from Nicaragua Central America here is hard to find a seasoning, you should make a video about home made seasoning. Thanks

Best Channel ever

Man y'all are killing it, love the videos. I'm so use to letting my brisket sit wither it's a huge packer or personal. Why did you not let it rest? Also I'd love to learn how to bbq some seafood such as shrimp. Thanks!

@allthingsbbq

7 жыл бұрын

No need to rest when pulling... we're just going to drag it back into the juices, so it's all good. Thanks!

Love the idea of doing videos with your everyday, supermarket grade ingredients. Could be a new series of videos?

@allthingsbbq

7 жыл бұрын

We'll try and get easily accessible cuts for more videos. Thanks for watching!

God that looks delicious.

Fantastic, I've been wanting to do a brisket but don't really want all the leftovers. Was looking at a small piece the other day and I think I'll go buy a chunk tomorrow.

@allthingsbbq

7 жыл бұрын

Let us know how it goes!

@mmmBax

7 жыл бұрын

Amazingly well. I'm in Australia and I don't get the rub selections you guys have, unless I want to pay through the roof for them. So I just had a basic S&P style rub, buns with pickled onions, garlic aioli, lettuce and tomato. Will be doing them regularly from now on.

Hey tom great video! I watch you everyday at least 5 times a day mostly same vids when I'm hungry! Lol I think I've seen you wrap in butcher paper before but now notice you wrap in foil? Which is better and why?

I'd like to see a video showcasing that huge BBQ facility that you have all of those smokers in.

You mention how you love cooking on your yoder. If you were in the market for a new smoker and had to choose between this and the yoder ys640 which one would you recommend? Thanks for the great videos!!

@allthingsbbq

7 жыл бұрын

If we could only have one grill it would be the Yoder Smokers YS640. The color, flavor and texture are nearly perfect and it can cook for a massive crowd (1,070 square inches of cooking space). Thanks for watching!

Tommy!! Your killing it my man. I'd eat a bowl of ROCKS if you prepped it. I'm sure it would be as amazing as everything else coming from your fire 👍🏾👏🏾👏🏾👏🏾👏🏾🙌🏾🙌🏾😬

I’m trying to find your video on how to trim up a brisket in competition BBQ

great video once again... loved the Aioli. How about the bread, need a video about those (from scratch!)

@allthingsbbq

7 жыл бұрын

We'll add it to our list... Chef Tom is a great baker, so we should be able to put our a great recipe. Thanks!

Great video, so if this was a pork frorequarter would you still foil it? Cheers

Chef Tom, I’m curious to know...why you didn’t let this small cut of brisket rest in the foil after you took it off the kamado? Looks great and as a Kamado Joe owner, I’m doing this straight away! Love your videos.

Mouth still watering 3 min after the video as I type this.

Another awesome video. I thought you would want to let it rest a bit...no? Also, what's your opinion on YS640 vs Wichita? Seems to be a consensus that pellet smokers don't infuse much smoke. Thanks

Thanks for all of the great videos -- quick question/thing I noticed: any particular reason you didn't let the brisket rest for 30minutes or longer foiled up? I found that makes a big difference with it re-absorbing the juices and for my briskets and shoulders makes them a lot more tender after they've had a chance to rest.

@allthingsbbq

7 жыл бұрын

We would if we weren't pulling it. We drag it back into the juices, so nothing to redistribute, we're doing that by hand. Thanks!

@embecmom5863

4 жыл бұрын

havent done a pulled brisket but I find my pork is better left to rest rather than trying to pull hot off the smoker...

To attempt do do the same thing on a pellet grill would I cook it at the same temp of 275?

FantastiK!

Any advice on how to use a temp probe, like an iGrill mini, when wrapping in foil. Still a beginner and making sure I hit the safe temps. Thank you

@allthingsbbq

7 жыл бұрын

Just push it right through the foil, no need to worry. Thanks!

The brisket and sandwich turned out great! Do you recommend wrapping a choice cut, especially the flat, and do you wrap all your brisket weather choice or prime? Thanks : )

@allthingsbbq

7 жыл бұрын

We wrap it all most of the time. We like the beefier flavor that way.

Nice!

@allthingsbbq

7 жыл бұрын

Thanks!

You guys need to do a behind the scenes and bloopers video!

@allthingsbbq

7 жыл бұрын

We have actually thought about that... thanks for the request, it may push us to do it!

At what IT do you pull it at. I smoked my brisket flat today to 210it and it did not shred like that?

omg this just made my ribs hurt because I got so hungry.

@allthingsbbq

7 жыл бұрын

Haha... we know the feeling.

nom nom nom. Love Bovine Bold!

@allthingsbbq

7 жыл бұрын

Us too, it's amazing! Thanks for watching as always.

Would love to see you make a smoked beef cheeks

Hello Chef Tom.. I have been an avid viewer of your recipes for quite some time. I have a question. In this video you opted out from adding any sauce/touchup post taking out the meat. So, on what basis do you segregate when & when not to add any liquid?

do you cook longer to make it more tender when pulling vs slicing? or is the exact same cook?

Hey tom I don't know if you have done it before but can you do a video on how to smoke a turkey using coal and wood chunks?

@allthingsbbq

7 жыл бұрын

We'll add it to our list.

Can you use a whole packer brisket for the pulled beef?

i havent used one of these cookers before but they seem very efficient. how long the the charcoal last during the cook?

@allthingsbbq

7 жыл бұрын

It lasted the entire cook and we shut it down and still have charcoal left over for the next cook.

@gaiblerosu

7 жыл бұрын

I have a Char-Griller Akorn - similar in shape to this, but instead of ceramic body is is double-walled steel with insulation in between (not to mention a lot more affordable for a beginner like me). I smoked a 9 lb pork butt for the Fourth of July - it was on the Akorn for about 11 hours and I still had a lot of charcoal left after I took the butt off. These types of smoker/grills are incredibly efficient with charcoal.

One question, in order to keep the temperature you want would you add on more coal or wood chunks?

@allthingsbbq

7 жыл бұрын

The beautiful thing about the Kamado Joe is how crazy efficient it is. The charcoal you saw at the beginning of the video is the charcoal we ended with. In order to cook hotter you would just adjust airflow... same thing for cooking cooler. The wood chunks are for flavor, they're important while the meat is "unwrapped" but once you wrap, the smoke can't find it's way to the meat and is pretty unnecessary at that point in the cook. Thanks for watching!

Do you have a Cole Slaw recipe for the Brisket sandwich?

hi chef tom, can i do this with a whole brisket?

Never seen scoring the fat on a brisket. would you recommend trying that on full brisket?

I am looking for a good process for this to make BBQ Brisket pizzas on my truck

Since I stay in a apartment how would I do this since I can't have a smoker? Could I do this in stove low and slow? Any advice would help!!

@adlantian6334

7 жыл бұрын

Oven on low wrapped in foil. You won't get good as good of a bark/smoke ring, but it will be just fine for sandwiches. I know purists will flame me for this, but a crockpot is also a fine option for an easy weeknight meal with a ton of leftovers.

Drove to Wichita for a hockey tournament, chef Tom wasn't working that day. 😒. Maybe next time.

The very, very best brisket I've ever had was from BJs--cheapest, lots of fat and so so tasty. Leave a lot of fat on. You can remove it later but it adds sooooo much flavor to the meat!

hell yeah! do sun bass

Great video. What is the knife that you use to trim?

@allthingsbbq

7 жыл бұрын

Thanks! That's the Wüsthof Classic 6" Curved Boning Knife: www.atbbq.com/wusthof-classic-6-inch-curved-boning-knife.html Thank you for watching.

How would you cook this in an oven? would really helpful if you could reply to this question thank you

@allthingsbbq

6 жыл бұрын

Literally the same way. Just follow the time and temperatures laid out in this recipe. If you want to add smoke flavor you can try brining in a water/salt combo with some liquid smoke added. It's not the same, but it can be effective.

omg... ship some to the Netherlands pls... :-o

Nice cook... what do you all think about butcher paper? Any difference in outcome ?

Nice video, did you encounter a stall at all? I just did a 5 lb brisket the other day at 250 degress and had a 3 hour stall?? The only difference is that I wrapped mine in butcher paper. Do you find that wrapping it butcher paper lets too much air out? Are you aloud to tape it close for a tighter seal? I use a pellet grill if that makes a difference.

@allthingsbbq

7 жыл бұрын

The brisket will stall more with butcher paper than foil, but still less than not wrapping at all. I wouldn't worry about it... the stall is a part of cooking. If you really want it to go quickly wrap in foil. It's beefier that way too!

@chrisl1637

7 жыл бұрын

Oh I didn't realize that the stall is more with butcher paper, in fact I had "heard" the opposite. Thanks for the tip! I know stalls are part of cooking, it just seemed 3 hours on a 5lb brisket was a bit strange.

Chance 3 hat..

You guys are criminally undersubscribed.

@allthingsbbq

7 жыл бұрын

Thank you!

I"m old enough to remember when butchers could barely give away brisket and now Dillon's is getting $7 a pound for that. Crazy times. Great video, though. Can't wait to head back out to Wichita and check out the store.

yummy

@allthingsbbq

7 жыл бұрын

Thank you.

@joonoho

7 жыл бұрын

np

Chicks Dig Pulled Brisket Sandwiches!

@allthingsbbq

7 жыл бұрын

#truth

I never leave my grill open for the length of time he does while wrapping.

Breathing asmr

Looks fantastic Tom. No need to let the brisket rest at all?

@allthingsbbq

7 жыл бұрын

When you're pulling it really doesn't matter, you'll just going to shred it up and drag it back into the juice. If we were slicing we would let it rest for a while.

I'm so hungry now...

I'd like to see you make anticuchos (Peruvian dish)

@allthingsbbq

7 жыл бұрын

We'll add it to our list. Thanks!

Or chopped (cubed) them

you should cook venezuelan arepas filled with shredded meat and edam cheese, thas a venezuelan classic called Arepa Pelua, I can give a lot of tips before you make the dish

@allthingsbbq

Жыл бұрын

Send the tips to info@atbbq.com. Thanks for the suggestion!

Dunk in pickle juice and a dash of soy or Worcestershire sauce a day or overnight... then next day....Pat dry... then sprinkle less salt seasoning....

@allthingsbbq

Жыл бұрын

That's interesting, suggestion has been passed along! Thanks for watching!

Could I do this with a full packer?

@allthingsbbq

7 жыл бұрын

Absolutely!

Not sure if was not captured bc of editing but I didn't notice you allowing this smaller brisket rest after coming to your desired finishing point. Was that bc of the size?

@JB-vd8bi

6 жыл бұрын

Jimmy the King its because its pulled and not sliced

Does anyone know which high temp gloves he is using??

@daronjacobs

7 жыл бұрын

Summit Glove Tracers Nitrile Gloves over summit knit gloves from atbbw

@clnorris82

7 жыл бұрын

Nitrile gloves with cotton liner underneath. www.atbbq.com/summit-glove-tracers-nitrile-gloves-multi-color.html www.atbbq.com/summit-knit-gloves-dozen.html

@allthingsbbq

7 жыл бұрын

Daron is correct! Links: www.atbbq.com/summit-knit-gloves-dozen.html & www.atbbq.com/summit-glove-tracers-nitrile-gloves-multi-color.html

Yo Chef Tom, how much to hire you? Asking for a friend. Thanks

@allthingsbbq

7 жыл бұрын

If you're in Wichita, KS we can host at our teaching kitchen. We cook private events here all the time!

Excellent...."fat side down"...thanks for embracing science! :-)

@allthingsbbq

7 жыл бұрын

Always. :)