How To Make The Perfect Texas Brisket On An Offset Smoker

Smoking Texas Style Brisket on a wood-fired offset smoker is a right of passage for amateur and pro pitmasters alike. Chef Tom shows you how to trim, season, and smoke this fantastic cut of meat from start to finish on the Yoder Smokers Wichita Offset Smoker.
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[@bastgojira8072]

Gonna need a min before I can afford to do another brisket. I'll just archive this for down the road when the economy allows us all to make our neighborhoods smell like heaven again.

[@andrewsbbq]

No need to buy an entire brisket for $$$.

[@matthewkesterson]

Your best bet is to find a farmer and a locker. We get 1/2 or even a 1/4 cow every 6-8 months and all cuts, ground to brisket to ribeye cost us 2.90 a pound, all costs included. It's the way to go

[@cfnquan]

@@matthewkestersonbest thing i’ve learned living down in Georgia is finding a farmer, it’s amazing the guys i go to for my meats are amazing, i used to pay $70+ for briskets up in connecticut, now i moved to Georgia live in a nice rural area and have great neighbors and farmers around me! now i buy my meats especially briskets for 30 bucks or less

[@beardedbros7215]

Just do a pork butt. They’re super cheap, but still make great barbecue food.

[@FlossinBBQ]

Warming a split next to the fire is a game changer. Instant combustion, less temperatures fluctuation. Thank you

[@adamstevenson2485]

I’ve been smoking briskets for 40 years now and this is very close to how I do it. Which I learned from a man who started smoking briskets in 1928 from his father. 👍

[@johnnymann5679]

I think I have a brisket video addiction! Never gets old watching great bbq/brisket vids!

[@SmokinJoesPitBBQ]

This might be the best brisket I've sever seen you cook Tom. Great job! #teamtexas

[@GorillaJoesBBQ]

Not gonna lie, I was hoping he was about to drop some mayo on that brisket hahah

[@allthingsbbq]

Thanks for watching!

[@dfresh4130]

Need to see you both doing some cooks together!

[@neilrecords29]

Looks absolutely delicious, going to have to do this!

[@calebwhitehouse5061]

I was about to make this same comment.

[@bradymcphail9690]

Thank you for the trimming expectations. The entire video was so informative and excellent. I’ve been making briskets for a long time, your video brought my experience level up exponentially! My friends and family thank you for that!

[@Josh-ly9mi]

I could watch you make one of these every week. Amazing cook as usual. Thanks Chef Tom!

[@allthingsbbq]

Thanks for watching!

[@r1chard077]

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.

[@JVitoux89]

Thank you for the extremely detailed instructions! Looks amazing as usual! 🤤

[@allthingsbbq]

Thanks for watching!

[@williamparker6649]

Super job explaining trimming and cooking. I have a prime Snake Rivers Brisket ready to be cooked👍

[@jeffvaughnmedia]

Keep the offset smoker recipes coming! Love my Loaded Wichita!

[@floyd4311]

My YS640S gets here Monday!!! I've been coveting that thing for years, watching Chef Tom...now...ITS ON BABY YEAH!

[@zenjamin6262]

Chef Toms work ethic is second to none

[@ToneysBBQ]

Definitely a yummy-looking brisket - great job Tom!

[@tromoo47]

Wow! Thank you so much for this video! Now I feel a lot better about my brisket

[@HESS302]

Not only did the brisket turn out great, but the video production was awesome as well. From a fellow "self-proclaimed" Texas barbeque pit master, this is a perfect example of a Texas brisket! I also love how you are helping to teach people to pull a brisket when it's done (probes like butter) and not some magical 203deg F!!!

[@robertgoidel]

Looks absolutely wonderful, directly delicious. Hope it does taste as good as it looks to the presentation. Thanks for your videos. Lot to learn.

[@Capt.Ryan_A]

Wonderful how to video. Really informative and put together well. Thanks

[@ggoss4563]

What a great video! You have explained your technique very well through the video and had us drooling with the first cut of the brisket!

[@allthingsbbq]

Thanks for watching!

[@succotash66]

Awesome video Chef Tom, I'm doing the same thing tomorrow on my Yoder Loaded Wichita and this got me extra excited. Loved the idea of using beef tallow as a binder for the rub, as well as the notes on warming the log in the firebox

[@allthingsbbq]

Thanks for watching!

[@michaelreeder188]

Probably the best cook of a brisket I have seen. From trimming to seasoning to the cook and finished product. Thanks

[@allthingsbbq]

Thanks for watching!

[@Jeffdoeswhat]

Always enjoy some texas brisket

[@DarkStarStudios]

I've been binge watching all of your videos, they are fantastic! I've seen Chef Toms face more than my own family recently.

[@allthingsbbq]

Thanks for watching!

[@dannypeters9688]

As a Texan living in Kansas, I love your approach to brisket. I cook my similar to you with the exception of when I wrap. I found All Things BBQ about 5 years ago and stop for items every time I'm in Wichita. Thanks for all the good work ya'll do.

[@allthingsbbq]

Thanks for watching!

[@robpla]

Looks fantastic!!!!! I made my first Brisket earlier this year but did not add the wagu tallow. I read about that afterwards. I will add it next time. Great video!

[@sspower1234]

Bet your crew eats good all the time chef Tom! Great as always!

[@johnnyringo0018]

The best video on the Tube for learning how to make a brisket. Thanks for making such a great video.

[@allthingsbbq]

Thanks for watching!

[@edsiebert5986]

Hey Tom, please can I thank you and your team for such interesting, enjoyable and informative videos. I live in Bristol UK and BBQ like yours is the stuff of dreams if i'm honest! Can I also say that you come across as such a warm and kind individual (not just come across as, i thoroughly suspect that you actually are) and that's very much appreciated.

[@allthingsbbq]

Hi Ed! Thanks for watching and taking the time to comment!

[@KrisV385]

Chef Tom being the classic that he is doing the classic that Texas brisket is!!!

[@williamscarberry1200]

May not be practical if you are making several briskets, but I always put my briskets in the freezer for about 45-60 min. before I trim. It firms everything up and makes cutting through the fat and stringy bits easier. Great video!!!

[@whiteryno4]

Amazing as always, Chef Tom. I have a wagyu brisket in the freezer waiting for me. Can't wait to spend a weekend cooking it.

[@Space_Cowboi]

I don't even want to know how much that ran you lol

[@ZmannR2]

Dry brining it overnight before the smoke is amazing way to season the meat all the way thru. Also I like to rest my brisket still in the paper in a warmer for 8 hours, I’ve done 12 and even 16 and didn’t notice a difference, but 8 is perfect.

[@fasbos3]

I bought a ys640 a couple of months ago and I’ll try this method on my brisket! Thanks for the video!

[@allthingsbbq]

Thanks for watching!

[@ssippishark]

Chef Tom builds meat airplanes as a hobby. Great job! I just did close to this same procedure a few weeks ago, and it was awesome.

[@davidhill2444]

Flawless! Well done. I'm still working on getting my red ring.

[@thefoleys2515]

Some really good trimming tips! The Wet age thing is cool to learn

[@kevinmcsweeney6560]

Great video, looks fantastic.

[@andre456valtra]

Thanks for All your great an amazing Videos do yo make ! I love to watch it all the time ! Best wishes from Germany 😋👨‍🍳

[@allthingsbbq]

Thanks for watching!

[@opwave79]

I’m brand new to smoking brisket, but your video demystified a lot of the process. After watching, I’m convinced it’s really not that complicated a process as I thought it would be. It’s more a labor of love and I’m willing to put the time and effort into it. Thanks so much!

[@allthingsbbq]

As a team, this means a lot to us. Thanks so much and thanks for watching!

[@jamesobrien2369]

Excellent recipe. I followed your exact methods and it turned out great. I ended up feeding about 400 people and they raved about the brisket. Thank you very much

[@Calicaveman]

Chef Tom you make it look so easy I’ve only cooked a few briskets in my lifetime and I truly know where I made some mistakes Trimming, Time Management and Fire control in glad to have a very Good Outstanding instructor to help me Critic my Brisket cook and all my bbq Techniques. Thank You Chef Tom and the ATBBQ Teammates 👍🏾✌🏾🙏🏾

[@allthingsbbq]

Thanks for watching!

[@marcoveronese2932]

Amazing video chef Tom! My mouth is watering for your brisket!😩🤤 Greetings from Italy 🇮🇹!

[@allthingsbbq]

Thanks for watching!

[@superturboawesome1]

Texas style is about all I know. My pops has been in TX for most of the last 23 years. I fell in love with post oak, S&P, and no apologies- simple, but honest.

[@zonatimetraveler5019]

Love you Brother, wow looks awesome! Thank you for helping us learn to grill great brisket!

[@allthingsbbq]

Thanks for watching!

[@markwilson9652]

Love your vids, you've helped my brisket game 100000 fold....

[@allthingsbbq]

Glad to hear it! Thanks for watching!

[@MosesFalconi]

We get to see a lot of different and cool recipes that aren’t “traditional bbq” but videos like this is why I’m such a fan of ATBBQ. @21:00 are you kidding me! Gorgeous

[@allthingsbbq]

Thanks for watching!

[@LLCoolRaaYY]

Thank you, man! I've smoked only 2 briskets thus far (both turned out fairly great), however, I have been overly trim-conscious while cutting my meat. Your end result was FIRE, and the trim looked solid before smoking the meat. Great learning for me!

[@ronkropf3280]

BROTHER!!!! You have got me drooling 🤤 😋 🤩🤩😍😍

[@darrellkaczynski7531]

Thank You Chef Tom. I need to thank you for teaching us your skills. Your step by step process makes smoking fun. Most of all you are great to watch!! Thanks again. Ps I use and support your cattleman ‘s grill rubs are soo soo good!!

[@allthingsbbq]

Thanks for watching!

[@glennvaughn5276]

Looks amazing!

[@lancenichols9365]

Man got my mouth watering I could eat brisket 7 days a week nice job Tom

[@thames_music1219]

Love spending 30 minutes of my morning with Tommy Meats :D

[@jerwin2804]

Now I gotta go get some brisket... thanks a lot, Chef.

[@andreajunyent5066]

una bellesa el brisket saludos desde Argentina

[@70ckore]

Great tutorial. Thanks!

[@allthingsbbq]

Glad you enjoyed it! Stay tuned, lots of great recipes on tap for '23. Thanks for watching!

[@SixDaysOTR]

Probably the best lookin brisket I've seen in awhile

[@jaystaats1551]

Texas style brisket is awesome!

[@arthurhusein4661]

When he started lathering beef tallow on the brisket, I think I started having meat sweats... Chef Tom, I love you.

[@johnnunez17]

Absolutely awesome 😎👍🔥 nice cook.

[@allthingsbbq]

Thanks for watching!

[@justinglisson3793]

You sir are awesome. So informative

[@allthingsbbq]

We really appreciate the great compliment! Thanks for Watching.

[@joe62845]

Wow beautiful. I just bought an offset smoker and I really want to smoke a brisket.

[@bmeclipse]

Whoa baby. We just moved so gotta wait a couple of months for the smoker to show up but I’m gonna do a brisket for my neighbors for thanksgiving. You definitely inspire me to keep working at it.

[@allthingsbbq]

Thanks for watching!

[@trooperjoe73]

New to your channel. Enjoyed the video and overall presentation, I'm subbed.

[@CravingsWithCarlos]

You nailed it. I’m locked in ❤ 🛎️

[@markstopkey4085]

I did this exact cook (per one of your videos) minus the tallow 2 weeks ago. In place of tallow, I spritzed a little every hour with 50/50 apple cider vinegar and water. Folks, I can't stress enough the importance of quality meat to begin with . That brisket was outstanding. Thank you Tom for teaching me how to smoke a brisket. It does take practice

[@allthingsbbq]

That's awesome! Thanks for watching!

[@markstopkey4085]

Oh Lord! My kids just told me they want me to smoke a brisket and baby back ribs for the weekend! I need a deal on meat!

[@Ja2808R]

Oh boy, classic ATBBQ!

[@allthingsbbq]

Thanks for watching!

[@paulk782]

Thanks for sharing Chef, I would suggest that whoever does brisket only change one or two things at a time until they have their cooking dialed in. Like different Temps on the cooker or when deciding to wrap. I normally wrap after 4 hours. I have heard one of the newer ways Texans are smoking brisket is cutting mustard with pickle juice and using only seasoned salt (Lawerys). Maybe you could try that sometime? Also could you explain what beef tallow is? Some new to bbq might not be familiar with it. Thanks

[@4wolverines]

Great cook chef. I like smoking my tallow with the brisket. Let it cool a little & pour it on for the rest period. Thanks chef T!!

[@allthingsbbq]

Thanks for watching!

[@pmchamlee]

If that wasn't a $100 platter, you're missin' the boat! Well done, Chef Tom!

[@scottsong20]

That brisket looks so gooooooooooooood!

[@allthingsbbq]

Thanks for watching!

[@martinpaz7638]

Aerodynamic this aerodynamic that ..

[@ericgalvan3027]

Texas brisket is King👑

[@crystallazzara1197]

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?

[@RumandCook]

If you want more smoke on your 640 I'd go a few hours lower, but it will add more time to your cook. 250 will work though, I've used it on mine.

[@crystallazzara1197]

@@RumandCook thanks!!

[@kylewilliams7675]

Got me a black angus 13 pounder at sams club the other day. Rubbed it with hardcore carnivore black and cattleman’s tri tip. Smoked at 185 for 12 hours. Pulled off and smothered with Japanese A5 wagyu tallow and then wrapped in paper Back on for 3 hours at 225 pulled at 185 and it was perfect!!!!!!

[@GorillaJoesBBQ]

Where do we sign up to be the taste testers for these cooks?! Haha looked amazing! I really need to get some tallow for wrapping to give it a try.

[@ratha8665]

My mouth is watering

[@danny19201]

Great video. How long can the meat sit in the fridge for the wet age?

[@FLEETWOOD575]

Haven’t found a thing that I haven’t LOVED , CHEF TOMS THE SHIT

[@allthingsbbq]

Thanks for watching!

[@thatmexican7317]

Mouth is watering

[@bb2726366]

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!

[@bigstevessmokemchokembbq8746]

Very nice...thx...👍🏿

[@kennybaumann2117]

Great video Tom!! I am building an order right now so will definitely add that rub to it. I do have 1 question though, what happened to the Texas Twinkies?

[@allthingsbbq]

kzbin.info/www/bejne/paqqoKyLjq6IkJY&lc=UgyeVUr6fGe-tOuEruh4AaABAg

[@cj2282es]

Great vid and tutorial! Love the details provided. I was wondering what the size was of that brisket and what was the total time for the cook? I thought I heard you say you smoked it at 250* until you wrapped and then you pushed it up to 27-300* -- is that correct? Thanks again!

[@walterkopriva9735]

Nice cook! Come on down to Texas anytime.

[@allthingsbbq]

Thanks for watching!

[@brianboe3774]

Come to Montana !!! We’ll show ya how to smoke a brisket !!!

[@xzeroxskater101]

Hey i was on your guys website amd theres soooo many different knifes. Can you guys make a video showing the basic/starter knifes to have and show us which each knife is meant to do. Hope you see this!

[@ebockb6512]

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.

[@allthingsbbq]

Shoot us an email at [e-mail] and we can get you in touch.

[@aaronphillips6746]

in texas we do not use bbq sauce with our brisket but looks amazing my friend

[@danielludwig4376]

Also, would you recommend doing a dry brine?

[@RumandCook]

You know the problem with watching your vids? I see a new spice or seasoning I want to try. It always costs me money 😂 🍻

[@donh789]

25:41 Chef Tom “let’s build a little plate” Pulls out full size cookie sheet. That’s my kind of little plate Chef! 😂

[@andylong6589]

just about identical to how I've been doin it. cooler rests work really well for me.

[@homeplans2004]

Same here

[@nickgreeko1718]

Do you use the trimmings for things like sausage ect for no waste

[@HowGodDoesit]

Question: Do you think that you could duplicate those awesome results/ intense smoke flavor using your skills on a Yoder640?

[@chefphillipdellpresents]

(25:14) Tom had an out of body experience...lol. Brisket looks spot on, my friend.

[@DerickZ28]

Great video! Appreciate a little bit longer form with all the details.

[@allthingsbbq]

Thanks for watching!

[@steelheadpizzaradiofuzzmud9841]

Chef Tom, how do you feel about the Texas style seasoning (salt n pepper) vs other general styles, like I use SPG and smoked paprika… I’ve never tried only salt and pepper…

[@alestrada7041]

I wish I was related to Chef Tom so I could attend all his gatherings and eat his bbq.

[@gregwilliams2066]

do you take off smoker when point probes tender, or the flat, or both? if waiting for one, wont the other dry out some? do you anticipate carryover rise in temp?

[@vrudy2004]

Great video and amazing looking brisket. So you smoked it at 250 F until the wrap and then bumped it up to 275-300? Also, anything wrong with putting it in the oven to finish after the wrap? Saves a lot of valuable fuel. Thanks again.