Great video for a first-time smoking brisket guy. I've watched quite a few, but this one is the best.
@peteymils6018
4 ай бұрын
I’ve watched numerous videos on smoking a brisket and I really appreciate this one. Definitely the right one for my preference!
@jamesonearth8331
Жыл бұрын
A suggestion. After you wake up, bump it up to 250 for a couple of hours. When I wake up it is usually only around 140-ish. When I go 250 I get a better bark than what you have. After 2 hours at 250, bump her up to 290/300 and by then you will be around 180 in the meat. Much better bark then I think. You can really get the fat rendered when hitting it with 290-300 and the bark gets better too:-). I took many ideas from your video, thank you! Crank up the temps IMHO. Thanks again! OMG, who am I to tell you how to cook a brisket... there are so many ways to cook a good brisket... thanks again. The over night method rocks!
@ThrowawaySauce
2 ай бұрын
This! It also helps get those heavier packers at temp quicker. I've found if my brisket is 16+ lbs there's no chance it gets to 203 at 250 within a reasonable time
@jennifermcmillan9518
24 күн бұрын
Thanks for the advice!
@guy420man
3 ай бұрын
Wife just got me a Traeger for an early Father's day gift so can't wait to try this method out.
@robertrobinson1135
3 ай бұрын
I just picked up a Traeger too, just picked up a brisket. I'm going to dry brine mine over night, then smoke tomorrow night. I'll post my results here, let me know how yours goes!
@guy420man
3 ай бұрын
@@robertrobinson1135 will do man, good luck.
@robertrobinson1135
3 ай бұрын
@@guy420man Brisket turned out pretty good, I should have started it earlier though, I didn't give it enough time to rest before people came over. Once trimmed it was a 19lb brisket, and the stall went way longer than I had accounted for. Rookie mistake, but all things considered I'm pleased with the results and the lessons learned! Think I'm going to use a water pan underneath next time, the bottom was a litte overcooked compared to the rest.
@guy420man
3 ай бұрын
@@robertrobinson1135 nice, I’m trying mine tomorrow night, it’s 11.5 lbs before trimming so hopefully no issues with stalling.
@FrostedSentry
Жыл бұрын
First time ever smoking, and followed this recipe to the T with a new Masterbuilt Gravity Smoker. Took just over 18 hours (+4 hours rest). It was so dang good. A pal that's smoked a lot said it was some of the best brisket he's ever had. Thanks Chef, that was fun!
@Bloodstryke
4 ай бұрын
dang, I bet you used a ton of charcoal to smoke on the gravity for 18 hours
@LazyGrilling52
Жыл бұрын
I’m a simple guy. I see brisket, i click on video
@RockstarAwesome1
Жыл бұрын
Smoked meats... here's a like button.
@davidmyers6478
Жыл бұрын
Same
@joshsinglefooter
Жыл бұрын
Fat cap up or down?
@antoniomari2730
Жыл бұрын
Me too ahahah
@LazyGrilling52
Жыл бұрын
@@joshsinglefooter down. But honestly I don’t think there’s a huge difference
@jbschroll
Жыл бұрын
This was an excellent method, Ive always struggled with getting the bark to set properly when doing brisket. The overnight lower temp plus having a small water pan to keep humidity up yielded the best brisket Ive ever cooked this afternoon. Great timing on this video and thank you for making it!
@allthingsbbq
Жыл бұрын
We really appreciate you taking the time to comment. Best brisket ever!, now that is great news. I've shared this with the team. Thanks for watching!
@robertsatterfield8873
11 ай бұрын
Great video. I also like the overnight smoke, and water in a pan for sure.. I also like to add apple cider vinegar to the water.. only thing I'm surprised about is how many people still wrap foil directly on any foods now that we know it leeches into the food.. other than the aluminum, loved everything I saw here!
@nickshuler6633
10 ай бұрын
Use more pepper. That will get a better bark
@scottyplug
26 күн бұрын
@@allthingsbbq Were you able to run this entire cook on one hopper full of pellets or did you have to refill? Just picked up a whole packer today. . . It's about to go down 8 )
@dannyfrog
25 күн бұрын
I'm a brisket junkie and watch any video about smoking a brisket. A little bit of knowledge from different perspectives gives a general idea of what to do.
@arte1650
Жыл бұрын
The most helpful part was the 'debrief' talking about what didn't go perfect and how to improve- thanks for including that! I'd love to see a video dedicated to serving the brisket. What's the best way to get it from the rest to people's plates at a bbq in the juiciest way possible.
@juanallen2897
Ай бұрын
Great explanation of what and why things are happening. A lot of videos just say do this for 12 hours and this is your outcome. Love the “this is why I’m doing it this way.” Cooking brisket is an art. So many variables that can change what you may need to do. Outside temp, condition of the wood/pellets/charcoal, meat quality/size/trim, etc.
@lendog725
5 ай бұрын
Everyone has a “suggestion “ but this man has the video!
@kennyboy6325
Жыл бұрын
Chef, I want to send a sincere thank you, your way. I've been watching your videos for over a year now, and the things that stand out are always the "minor techniques" that your share. More than once, I've seen the title of a video, knowing full-well, the recipe, my spin on it, and the traditions that I've picked up on the way. I have NEVER seen an atbbq video that didn't teach me something new. Never! I'm currently working on building an outdoor BBQ setup, and seeing your methods have influenced my choices. Thank you, from my entire family! (They reap the benefits of BBQ, the way you BBQ!) 😄😎 Thanks Brotha!
@huckinator
Жыл бұрын
I am team foil boat all the way. Learned of it first from Chud’s bbq and tried it and don’t think I will ever do it another way again!
@todddaniels115
Жыл бұрын
Same here. Love the bark, also love Bradley lol
@RCW-Designs
Жыл бұрын
Just bought a Pit Boss for Father's day, and my first Brisket is going on it tomorrow night. Using this method for sure.
@markorkarenhanes1354
Жыл бұрын
Great video. Brisket looked delicious. Also want to give you props for shooting in 4k. Some things just look so much better in 4k, and food is definitely one of them. Thanks
@thebigksmoosey
Жыл бұрын
I've made a lot of briskets over the years, and a simple whole brisket is always my favorite. No crazy trimming, no wacky rubs, no competition tricks. Just salt, pepper, garlic, chili powder, and beef. This looks great Tom. Thanks for the video!
@stevejensen6210
Жыл бұрын
Never tried the garlic and chili powder. I do Texas style with just course ground black pepper and sea salt mixed 50/50 in an empty shaker. Apply liberally with a mustard and pickle juice binder.
@TB--1
Жыл бұрын
What is your ratio?
@stevejensen6210
Жыл бұрын
It's 50/50 for S&P and 50/50 mustard and pickle juice.
@pedrocano1566
11 ай бұрын
Pickle juice for a binder? Might try that somewhere down the line
@scottterril8203
Жыл бұрын
Always love Chef Tom videos. Would like to see a side-by-side comparison of the foil boat method in this video compared to the Goldee's method of no wrap followed by a 12 hour warm hold.
@bradymcphail9690
Жыл бұрын
Mad Scientist BBQ did just that this week!
@singkaroake
8 ай бұрын
I used your method from this video, turned out excellent!!! Thank you. This will be my forever go to way to smoke brisket
@M63Tod
Жыл бұрын
Thanks for the great video. The stall is, I believe, caused by evaporative cooling.
@TOCBass31
Жыл бұрын
I know this cook didn’t end perfectly but I’m happy to see it. I cooked on a 36 Lang for decades and loved to pellet 4 years ago. I have gotten my briskets down to an almost 95% success rate. However some briskets just want to be difficult. It was nice to see even guys I admire and love their videos have the occasional cook just come up a tad shy of perfection. Loving the foil boat method, coming from a texas guy I never thought I’d use anything but butcher paper or running naked and afraid like we did in the 90’s. I have found using g a cold smoke generator in my pellet (recteq) helps me produces a great bark. It’s not as great as running a stick but I’ve been able to fool even the most purest stick burner guys over the years. Again love the videos and how you break everything down. Can’t wait to watch the next.
@ryanr6240
9 ай бұрын
How are you using the cold smoke box on the RecTec with brisket? I have an RT-700 and a smoke box video popped up in my feed yesterday and was interested in how people use those smoke boxes
@TOCBass31
8 ай бұрын
@@ryanr6240 So I use a smoke daddy PIG cold smoke generator. I had to drill a hole in the side of my RT-700 under the left side table (where the control board is). I use some chips and pellets to build a coal bed and then add in large chunks of wood to get smoke. Typically I get around 2hrs of smoke so I'll reload it once or twice to get to around 6hrs of smoke. It is perfect for cold smoking cheese, spices, and veggies. I have also built a top shelf for the RT-700 which I feel I get better smoke profiles when im cooking yup there.
@stevejensen6210
Жыл бұрын
Chef Tom makes everything look so easy.
@DNN88
Жыл бұрын
Yes true! But a pellet grill is also much easier than a charcoal/kamado tho
@gcampos5150
Жыл бұрын
Finally, a man after my own heart. I start my prep about 10 pm, and cook about 12 am. Using the smoke setting on my Pitboss at about 180°. I can get some great sleep and adjust Temps when I get up to feed the dogs. My goal is foil boat to 200, and rest in 150 oven till serving time.
@KrisV385
Жыл бұрын
The taste then the lean back says it all! Thanks Chef Tom!!
@roeifarhi8940
6 ай бұрын
Chef Tom is a genius
@bpekarek1986
Жыл бұрын
I just watched 5 videos on cooking a brisket on a Traeger and by far yours looks the most amazing! I was on the fence buying a Traeger because they just did not look as good as more standard smokers. Must have been the foil boat method! Wow great job! I am bought into getting the Traeger again!
@melvingibson4525
Жыл бұрын
He used the best brisket money can buy so that biases this a little
@dangibson4240
10 ай бұрын
Depending on the money you can throw at it, I went with the Yoder after saving up for a bit as it's fairly equivalent with the higher-end Traegers and is made with REALLY thick US-made steel. Part of how I got into this channel was directly related to learning how to cook on it. Good luck with whatever you wind up getting!
@dilenaking4746
Жыл бұрын
Your videos have me wet aging a nice brisket for Father's Day😊
@mattc7311
Жыл бұрын
That lonestar rub is a game changer. Best rub I've ever used and it's from the main man chef Tom!
@MJA6995
Жыл бұрын
Love you videos Chef Tom. I found a miss marked Angus full brisket at my local Fry's last weekend for 29 bucks!! I am going to use this method on my Pit Boss smoker tomorrow. Will let you know how it goes.
@mg_mayers
Жыл бұрын
Would love to see you do a reverse seared London Broil. It’s a cheap cut that I tend to use a lot for quick weeknight dinners. Would like to see your take on it! Cheers
@tommyplante4850
5 ай бұрын
I'll try your way! First attemp was a disaster!! New to smoker altogether! Not much of smoker experts around here!
@patrishaEtoyce
9 ай бұрын
I’m about to make my first brisket this year and this is the best video I found. The step by step is great. Happy Holidays! Wish me luck!! 😅
@gmania69
3 ай бұрын
Excellent. I just got a 19lb choice packer brisket from Costco to smoke on my GMG Daniel Boone. I’m a little concerned with the size but it gives me room to trim.
@calebpeterson2061
Жыл бұрын
I’ve seen the numerous other brisket videos from Chef Tom and I still look forward to new ones. I learn something new every time.
@allthingsbbq
Жыл бұрын
That's a great compliment!! Thanks for being part of our community!
@hoosiermamabbq
Жыл бұрын
My first smoked Turkey that I did last year for Thanksgiving was all thanks to Tom!!! I learned everything about it from him!! It turned out perfect!!!
@stephenadams5349
Жыл бұрын
Lovely video. I have been making pastrami for a while. Pressure cooking though. This weekend the Treager is coming out. Thank you.
@SinisterMD
2 ай бұрын
It's interesting that you put the finer rub on first. I've seen others say to put the coarse on first because if you put the finer stuff on first then the coarse stuff won't stick.
@kelleyhrabe4810
6 ай бұрын
My Sunday brisket on the Yoder. Thanks for the instructions.
@kenn.8496
Жыл бұрын
And now I'm hungry and having a hankering for brisket.. thank you Chef looked great!
@dredez74
8 ай бұрын
Man, you really got these videos and cooks down! Thank you so much for your outstanding content. Another delicious looking cook!
@BigKiwiBBQ
Жыл бұрын
Great video! I like the way you broke everything down!
@zimmy1958
Жыл бұрын
A little bite of heaven, Thanks Chef Tom.
@stevengarza5316
Жыл бұрын
Great video. Can’t wait to try this. If I wanted to pull this off the smoker and keep warm for 6 hours, how would I do this? I’m wanting to take it to a party and eat it at dinner time
@luvallofyourself
6 ай бұрын
You are SOOOO GOOD at explaining everything- thankyou so much😊🙌🏻👍🏻
@glennmcdonald4557
Жыл бұрын
I'm no way a pitmaster so this is an amateur comment. Brisket is my nemesis. Always has been. My last one I took to 203IT and removed my brisket. Then i lowered my temp to 165. When temp settle in put my brisket back on till fuel ran out. Several hours. Fat rendered perfectly. Best one yet. Again amateur backyard comment.
@todddaniels115
Жыл бұрын
Love the content! I learned the foil boat from ChudsBBQ a few years back and it’s definitely the way to go for maximum barkage.
@eddier9921
Жыл бұрын
Now that, was some damn good looking brisket.
@DomBogey94
Жыл бұрын
Excellent video. I just cooked my first brisket yesterday, turned out pretty well for my first time. Solid bark, juicy for the most part (edges got pretty dry, just need to work on trimming) I used a bullet smoker, so not ideal but got the job done Cant wait to upgrade to pellet smoker 😊
@tweetztwitchtv8215
Жыл бұрын
Awesome video! One question, what temp did you put it back into the smoker in the foil boat?
@DeltaOscarDelta03
3 ай бұрын
” that's happiness right there” just sirens and chaos going on in the background
@robertolg634
Жыл бұрын
I love the video bruh. Simple steps. Can’t wait to start cooking a brisket. Yoy have a subscriber
@saskiapanter
Жыл бұрын
Yumyumyum, had my first Brisket 2 months ago, the son in law of my partner made it, my goodness, so tasty, especially the barkpart. And did you hear around 17 minutes into the video? They found you, and were coming to get you😂😉
@jeremyrfk
Жыл бұрын
My only recommendation, give it a nice 12 hour rest at 150 degrees. It makes a world of difference
@nickmartin812
Жыл бұрын
Thats ridiculous, meat is in the critical zone for way way to long.
@jeremyrfk
Жыл бұрын
@@nickmartin812 all the Texas BBQ joints do it. Danger zone is below 140. Check out some videos with CHUD or mad scientist
8-14 hour rest is the only way I do it now. 2 main reasons to do it is you can take your brisket out just 15-30 min prior to serving so it's easier to plan and the most important reason is because the brisket is at it's most tender after that rest.
@madrizz01
10 ай бұрын
Thanks for sharing this. such an informative video. im going to do one of these tonight.
@michaelw2304
Жыл бұрын
Tripped me out. I was like that brisket looks different then the one that went in
@robwilkie5382
Жыл бұрын
Mouthwatering deliciousness!!! When you foil boat the brisket, do you leave the temp running at 250??
@stevejensen6210
Жыл бұрын
I'm sure you do, otherwise you'll have a difficult time reaching target temp.
@scottyplug
27 күн бұрын
About how many pounds of pellets would you go through on a long cook like this? Is the YS640S hopper large enough to hold a full cook's worth? I just got mine 2 days ago and I've already made the best fast smoked Tri Tip and the best smoked/roasted chicken I've ever done on a grill!! This thing is a BEAST (actually what I named it in the Fireboard App :D ) and it does everything just live you've been saying all along. I absolutely love it.
@Dave-jc6ky
7 күн бұрын
Great video! Plan on doing a prime brisket some time soon. Can I ask approximately what the weight of the brisket was prior to trimming off the fat?
@JC-hf8yr
Жыл бұрын
How would the brisket turn out if u don't trim it? I think that would be a good vid to do.
@sergioreyes5678
Жыл бұрын
You do make it look easy. I'm itching to buy a pellet smoker.
@isaacaken2297
Ай бұрын
Hell yeah dude...hell yeah!!!
@quietflite7648
Жыл бұрын
Just wow… looks incredible
@slarsonq
3 ай бұрын
ive always wrapped in paper... may try this boat method
@MrsRanchoFiesta
4 ай бұрын
Never knew my brisket needed to be aerodynamic 👍
@nftfisherman9863
Жыл бұрын
Great video man. Learning some great tricks
@jeffrivers4457
20 күн бұрын
Looks tasty
@chrisjohns5877
Жыл бұрын
I don’t know if I’m ready to jump back into a brisket. I tried one a while back and completely destroyed it. Now I’m scared to do it again. 😂 maybe I’ll give it another shot soon.
@Dapper422
Жыл бұрын
I heard the Rick Flair "WOOO" when you took that bite of the point.
@RumandCook
Жыл бұрын
Fine looking brisket! 🍻
@allthingsbbq
Жыл бұрын
Thanks Jake!
@MParko1977
4 ай бұрын
Ok, I am very excited to try an overnight brisket; I will have a brisket that is about half the weight you have in your video. So, I am thinking of going down to 180f to give the low and slow before it hits 170f. However, when you place it in its rest in your Ali tray, do you cover or keep it expose
@CynthiaClark-c5f
4 сағат бұрын
When he goes to the foil boat, is the temp still at 250?
@JC-hf8yr
Жыл бұрын
How long do u let the seasoning set in before u put it on the grill? Also, I don't have a raised grate. Can I do it on the lower/original grate? If so , what tips/advice can u give me? I have a treager 575.
@BassFishing8247
Жыл бұрын
Great video. I never really did see was this fat up or meat up on the grill
@theScienceLabLive
Жыл бұрын
I've made zero briskets on my yoder. I think it's time. Perfect timing on this video.
@stephensahaj729
15 күн бұрын
I always see you using black rubber gloves. Are they anything special to keep them from melting? They look like they have cloth gloves underneath them?
@addisoncarver1392
Жыл бұрын
Thank you Chef Tom looks Delicious
@doctormidnight
Жыл бұрын
So does the brisket.
@whitejesus5091
Жыл бұрын
Thanks Tom.
@presidentgas4980
6 ай бұрын
3 questions .... what was the weight of this brisket? How long was the total cook? Why did it come out "overdone" and what could have prevented that?
@darrylwayne8948
Ай бұрын
If I start my brisket on a Wednesday afternoon , cook it and say it finishes Thursday morning and rests what would you do to it if you plan to eat on Friday at supper time. I need to transport it overnight to a party. Thanks DL
@kingNidasBBQ
Жыл бұрын
need to see chud and chef tom have a beer while smoking some meats !
@rynely1
Жыл бұрын
Great video !
@joelabc
Жыл бұрын
Thanks for sharing dear friend 😊✌️
@kellyhay79
Жыл бұрын
The stall is the fat/collagen melting, cooling the brisket from the inside out. When it’s done melting, temp goes up
@DonGebhardRealtor
Жыл бұрын
Darn fine video tutorial @AllThingsBbq ..I have been skittish about doing a Brisket (doing it wrong and being shamed) . Thank you so much Chef Tom for this video my friend!. . #BrokerDon
@Justobserving9291
Жыл бұрын
Don, this is a simple recipe. Find a choice brisket follow the process. Keep it simple first salt/pepper. Know what pellets you want and go for it. Even if it’s not perfect it will be pretty good.
@staconcrete2140
Жыл бұрын
Great video
@warrendinCLE
Жыл бұрын
Damnyou Chef Tom!!!! Now I have to make this too!😂😂😂 Love it! Thanks!
@ChaimKleerekoper-eb8gv
4 ай бұрын
In middle of smoking or grilling do you spray it with something
@harrymiller1834
Ай бұрын
How can you smoke brisket on pitboss 3series electric smoker 30inch use small wood chips my temperature is lower and higher and medium temperature
@alans6767
Жыл бұрын
Makes me hungry for brisket
@allthingsbbq
Жыл бұрын
Now that you mention it ... me too! Brisket makes breakfast, linch and dinner better! Thanks for watching.
@sfdanceron1
Жыл бұрын
I'd love to see you do that on a weber. Most peope don't have pellet grills.
@danielle2400
4 ай бұрын
Is the fat cap up the whole time? And what temperature is the smoker with the foil boat? Looks amazing!
@YNGPADRE
2 ай бұрын
So would a foil pan work instead of the boat?
@jonphillips_27
Жыл бұрын
Great video! What is the best way to preserve and reheat brisket that isn’t eaten? Can it be frozen and eaten later? Thanks
@markorkarenhanes1354
Жыл бұрын
Invest in a Seal-a-Meal. Slice up your brisket, vacuum pack the slices and freeze. To thaw out, drop the the sealed bag of slices in very hot water for about 20 to 30 minutes. Remove, slice open the bag and serve. Comes out as fresh as it went in. Works great for pulled pork too.
@morrisgraeme
9 ай бұрын
Hey chef Tom, can we stop before wrapping, refrigerate and then when we are ready start over at the wrap stage?
@alansunshinemd
10 ай бұрын
I put a probes in point and the flat on my YS640 and cooked my brisket on the top shelf in the middle. The point was on the right near the chimney. I noticed a big temp discrepancy between the two areas. How do you manage the cook? Do you rotate the brisket to prevent one area finishing before the other?
@Username-es1iy
4 ай бұрын
How about a Mexican brisket aka barbacoa
@tctan61
11 ай бұрын
Does it make a difference if you put the fatty part down when cooking on a pellet grill? And what happens if it stalls, is there something that I need to do to push it through?
@jmomiller8499
2 ай бұрын
Was this brisket cooked fat side up or down?
@lucasamick7940
Жыл бұрын
Looking back at my trim, I’ve come to the profound realization that i probably over trimmed both of mine that I’ve done for Memorial Day here in 2024
@Pats_Monster
4 ай бұрын
Do you ever run a water pan?
@lukeedwards8260
28 күн бұрын
How long does it rest after cook?
@danshort10
Жыл бұрын
Would a foil pan work the same? Or because they are a bit thicker would it change the way the brisket heats?
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