GREAT vid Tom. Can't wait to make this one. Looking for a good meat injector like yours. Any recommendations? Thx
Awesome sent me a Slice.Merry Christmas
Wow – I think I have a lot to learn- I usually pull my briskets off at 140-145. Looks like I need to just let it keep going until the meat just falls apart and don't worry about the high temp.
Look at that dark brown color on that "Jew"… Just a drizzle of that "Jew"…oh yeah gimme that Jew
Where do I get one of your ratcheting injectors and what is it called the one that you squeeze and retracts with a pistol grip
Amazing. 🙂 :p
You should turn yourself into the authorities for the raping and desecration of a good brisket
no cooking videos ever have prices… I understand it varies area to area but I'm always curious what a hunk of beautiful meat like that set you back. I'm guessing that's about $100+ piece.
Hey Tom got a question on smokers I was going between the loaded Wichita and the YS 640 will I get the same smoke flavor or close to the loaded Wichita on the pellet smoker love the videos keep up the great BBQ
god damn I love you and all your food
Got any duck or goose bbq recipes?
wow, looks amazing. You've inspired me to tackle a big brisket on the Kamado Joe. Is this the brisket we got to taste when we were there?
Jesus Christ I’m at work right now and just went from 6 to midnight. Lol, things looks amazing.
I’ve been buying my briskets at Costco, USDA Prime. I hardly have to do ANY trimming and I guarantee I paid a heck-of-a lot less then you paid, ($80) YIKES!!!
Incredible recipe, Chef! How do you feel about moving the brisket and veggies to an oven set to 325 to finish off? My kettle grill set up may not have enough clearance to fit the veggies and brisket all wrapped up.
Great Job. Your rub, similar to Montreal steak seasoning?
Looks fucking wild
The recipe link doesn’t work. Can you update it?
What knife are you cutting the potatoes with
That looks so good
My only question is if I have to pay that much for the meat and I have to cut that much off why am I paying for trash is there something I can do with it
Well shit I should have kept watching before I spoke
This is a horrible video to watch an hour before lunch; I'm super hungry and have soup for lunch 🙁
stop jeu it makes me unconferrtable
Awesome!! I’m hungry!
Another amazing creation for Chef Tom! I'm wanted to make this recipe for Christmas Dinner but because of the timing of our holiday schedule I won't be able to use this cooking technique. I still would like to use this flavor profile but with a Texas style brisket technique.
My question for Chef Tom (or anyone else who would like to share an opinion) is whether you can add a braising liquid to the butcher paper wrap for the last part of the cook? Want to make sure I don't ruin an expensive piece of meat.
Thanks for all of your great work and looking forward to seeing you in Miami Beach this February.
Semi dry or dry?
That 19 crimes man i love that wine
Great video I'm from Mexico and your videos are really helpful for me you are one of the best thank you
Awesome Chef Tom! Do you think Montreal Steak seasoning would be a close substitute for the rub you used?
I'm trying this for xmas day. 5am start! yay!
80$ for that huge amount of Beef?? If I would look for something like this in Germany I'd be down at least 200€, at least. 80$ is what you pay for a reasonable sized goose or turkey 🙂
Orgasmic.food porn .I just came .God damn it
This looks good! I have 16 lb round tip roast to cook, I think I'm gonna try using pecan and cherry for it as well.
Great video, how do you tell which side is the top / bottom?
How do you source your meats? Could you do an episode on where you source all your ingredients from? Meat, spices etc that would be really helpful as I’m looking to do this in the new year.
Chef Tom is simply “the best”
We had a winner with this one. Killer recipe. My brisket wasnt as pretty on delivery, however it didn't matter much.
Tried this brisket recipe for Christmas this year and it was delicious! My family really enjoyed it, no leftovers today! Thanks again!
Idk why but seeing that fat being trimmed is really satisfying
Awesome video. Well done! We really liked it!
Making this to take to a NYE party and hope to steal the show!
The wine that you used 19 crimes that is my moms favorite
Damn that looked good. My mouth was watering just looking at it. Great video.
Best video I’ve seen. I’m starving now lol
Do you save the fat for basting and sauce?
IDK but i felt really uncomfortable ehwn he said 'heat up the jue0' XD
That is an amazing way to do it. This one is my fav. Thank Tom!! You are the best.
Great job Chef really like the series you explain things well thanks
Chef, You mind if I crash your Christmas party this coming year??? I'll bring a libation of your choice from the commonwealth of Kentucky to sweeten the deal… Looks amazing….
looks amazing! Love your work!!
Alright, you have officially become my second favorite food YouTube Channel. Love your foods and presentations 🙂
It not hard, but there are a lot of parts and as I stated earlier, I dont have experience doing this type of thing. I have a more expensive grill for home use >>>t.co/LFIp6yMX2V and this one is really comparable.
Chef, In many of your videos you put whatever you are smoking on the top rack. Do you have a video that talks through where to put what, when, while using the YS640? Perhaps also cover how to use the variable displacement dampner?
Didn't you kind of steam the brisket the way it was wrapped? Im sure it was still delicious I just know steaming is something you guys usually try to stay away from.
Great video. The butchering on the brisket was very enlightening.
this came out PERFECT !
Another fantastic video Chef Tom! Thank you!
If the meat is double wrapped in foil, how does it get ANY smoke flavor at all?
Dip it in that jew
Mate. This guy is a legend, the entire production too
I remember when butchers could barely give brisket away. Now it's cool to cook brisket and everyone wants to try so prices have gone way up.
Saving the fat for susage. Great tip.
every time you swung the knife towards the camera I backed up… I’m too stoned
This recipe looks great Chef Tom, but now I'm confused. I wish I could make this recipe and the spatchcock turkey recipe for Thanksgiving (first time I'm hosting at my house), but there is no way I can make them both on my small little Traeger pellet grill. I guess the solution is to pick up a YS640 too… but, my wife would kill me if I bought another grill.
That looked incredible. Could this recipe be used for a prime rib roast?
Lol "Marinade shaker" it's just a blender bottle
what knife are you using
Looks great i have also have the same bbq set up i looked into the prime dust chef tom but its got a lot of MSG in it i think i will stick with my own injection
Could you drag this video out a little longer please?
Why wait till Christmas , how about tonight!!! I have a Lang reverses air smoker .
You lost me at injection. absolutely not necessary
it's 2am in the morning and I'm starving now!!! Thanks! Seriously, this video is amazing. The tips are awesome and with the coming holidays, you know I've got to try this!!!
Today we're smoking these jews in the yoder YS
where do you keep the damper please?
Brisket + Bacon = 🌎 Creekstone, Nationals, and Greater Omaha are my dogs in the brisket game. https://www.youtube.com/channel/UCWZIWtG9F5ual8OGHJH-d4w
Wow..you did It great bro
looks good thumbs up
Cute and smart! Thank you for explaining why, not just how.
Anyone do this?! Howd it turn out???
Chef tom whats your ABSOLUTE favorite recipe?
Veg under the brisket!!!! Mind blowwwwnnnnnnnn!!!
Great video man. Great dish. Before smoking briskets, I would braise them in a heavy Dutch pot with TONS of onions and carrots. This video shows the perfect combination of smoke and sophistication!
Thanks for all the vídeos, Tom! Awesome Bbq's Channel!
Looks amazing. Congrats on the results!
Good explanation as to why the US BBQ guys are always using pre-made dry rubs. Im still unsure why you don’t make your own sauces though.
What kind of red wine was that? I tried to Google it but couldn't find it lol
ATBBQ: When do you expect to have Prime Dust back in stock?
Hey Chef Tom, you never mention where you position the heat baffle… I'm having a hard time finding the right place to put it to not create hot spots in the pit… I'm up in Canada and the temps here are way below freezing in the winter months…. I tried 6 inches in…all the way open and I always get hot spots? ant tips?
That looks OFF THE CHAIN!!!!!
51 people have to be vegans!
i just jerked off to brisket
What pellets do you use? Do you blend them yourself? If so what is the ratio? Thanks!
yo man, where are you based from that you can get creekstone beef, i actually worked at a creekstone factory once and now since have moved pnw
I sure like your style Tom. Maybe you’re not as entertaining as others but I get a ton more useful information. I need to understand why so I can know when to branch out and how not to. You fill in the details everyone else glosses over.
You are the best. Thank you for all your deliciousness
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