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Mouth watering Kansas City Brisket & Burnt Ends! From separating the point and flat muscles (for maximum bark & smoke on your burnt ends), to injecting and foil boating the lean meat, Chef Tom shares all of his secrets! It's KC Barbecue done right on the Yoder Smokers YS640s Pellet Grill
► FULL RECIPE: (www.atbbq.com/thesauce/recipe...)
RECIPE COOKED ON: (www.atbbq.com/grills-and-smok...)
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CREEKSTONE FARMS USDA PRIME WHOLE BRISKET: shop.creekstonefarms.com/coll...
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** PRODUCTS FEATURED**
CATTLEMAN'S GRILL BUTCHER HOUSE BRINE: bit.ly/3UWeJvD
PLOWBOYS BBQ BOVINE BOLD RUB: bit.ly/3VmS7Fd
YODER SMOKERS BEEF RUB : bit.ly/3OMVAdT
YODER SMOKERS YS640S PELLET GRILL WITH ACS: bit.ly/3ua2HDh
SMOKE ON WHEELS BOOTLEG BOURBON INFUSED BBQ SAUCE: bit.ly/2SqE4na
PLOWBOYS BBQ KC CROSSROADS SAUCE: bit.ly/3QU9ewc
KITCHEN TOOLS: bit.ly/3ytztRe
GET THE GEAR: bit.ly/3v8gE3Z
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0:00 Intro the recipe
1:15 Trimming the brisket
3:39 Separate the flat meat from the point meat
7:40 Trim up the flat
9:49 Mix the injection
10:53 Begin injecting the meat
11:57 Season the meat
13:54 Begin the cooking process
14:58 Put the meat on the YS640s
16:02 Wrap in foil
18:42 Let the point meat rest
20:23 Cube up the point meat
21:26 Add BBQ sauce to the ends
22:21 Slice into the lean meat
24:18 Add BBQ sauce to the lean meat
24:53 Get a taste