Holiday Brisket Recipe

Chef Tom trims up a whole Creekstone Farms brisket and then smokes it up with a savory flavor profile for the holidays.
Full Recipe: www.atbbq.com/...
Products featured:
Butcher BBQ Prime Dust www.atbbq.com/...
Cattleman's Grill California Tri-Tip Seasoning www.atbbq.com/...
Wusthof Classic 6" Flexible Boning Knife - www.atbbq.com/...
ATBBQ Injection Mixer Bottle www.atbbq.com/...
Victorinox 12" Granton Edge Slicing Knife www.atbbq.com/...
Yoder Smokers YS640 Pellet Grill www.atbbq.com/...

[@GaShooter1]

Best explanation of how to pick, trim and cook a brisket that I have ever seen. My mouth literally started watering when you cut it at the end. I have learned so much from watching you the last few months. Thanks for not just showing the cook but on educating us on how and why you do what you do. Please keep it up.

[@allthingsbbq]

Jerral, Thanks!!! If you keep watching and learning we'll keep kicking them out. Over the past couple years we've really seen this channel grow into more of an avenue for teaching cooking skills than just a simple recipe channel. The recipes are the vehicle for the teaching! Thanks for watching!

[@jerryg2k]

Tried this brisket recipe for Christmas this year and it was delicious! My family really enjoyed it, no leftovers today! Thanks again!

[@danielramirez4264]

Very thoughtful comments at the end Chef! Thank you and your whole team for some great videos this year. You guys truly motivate me to grill it up.

[@allthingsbbq]

Thank you! Our goal is to motivate and help elevate... even our own skills! Happy New Year & thanks for watching!

[@vancesmith4743]

I now know what I’ll be making for Christmas Dinner.

[@allthingsbbq]

Do it!!!

[@christianwood8744]

Your videos are informative as they are soothing. Top notch as always mate.

[@allthingsbbq]

Thanks for watching!

[@runbabyrunrun2912]

Chef Tom is simply “the best”

[@redindian7833]

I'm having a hard time putting words together for this. It's just so awesome I can almost taste it from here in Canada! Beautifully done!

[@allthingsbbq]

When you've cleaned the slobber up tell us how yours turns out!

[@mkejdo]

I think I'm finally going to get over my brisket nerves and try this. Another great video, Chef Tom and the ATBBQ team. Thank you!

[@allthingsbbq]

For sure, this is Justin (the camera operator), I've always said that brisket is a really nerve-racking cut of meat to tackle. It's pricey, then you trim a lot, and you certainly don't want to mess it up! If you follow any of the brisket videos on this channel I guarantee you'll blow your own mind with the result! Go do it!!! I did it and did not regret it! Thanks for watching!

[@alexanderh2981]

Not one single dislike yet. On a BBQ video as well! That's rare - that's quality right there. Nice video, thanks for the upload.

[@modenajon]

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!

[@born_to_chef]

Chef Tom you sir nailed this one! You're one of my biggest BBQ inspirations. I do full start to finish cooks on Instagram here and there and one day hope to have them on pars with yours. You and your team do an amazing job with the high quality and how informative every video is. Thank you! I know it is hard work for sure.

[@allthingsbbq]

Thanks Josh! Best of luck to you! It's a lot of work but the payoff is so great. We love reading these comments and hearing about experiences from people that cook from the channel. It's super gratifying! Thanks for watching! Keep it up!

[@sevenmile24]

Great video. The butchering on the brisket was very enlightening.

[@joshwinters6249]

Making this to take to a NYE party and hope to steal the show!

[@mariogzz7715]

Great video I'm from Mexico and your videos are really helpful for me you are one of the best thank you

[@trajik78]

I'm trying this for xmas day. 5am start! yay!

[@Michaelbartleyward]

You are the best. Thank you for all your deliciousness

[@fedex405]

Another fantastic video Chef Tom! Thank you!

[@goffgeo]

That is an amazing way to do it. This one is my fav. Thank Tom!! You are the best.

[@DelightfulTravellers]

Awesome video. Well done! We really liked it!

[@mgalan16]

The best part of this video is seriously what to do with the fat. I've always wondered that. I think using it for sausage would be awesome.

[@allthingsbbq]

Thanks! We try and address most of the major issues in a video... what to do with fat is definitely a hot topic in the comments! Thanks for watching!

[@acefrehley35]

Awesome sent me a Slice.Merry Christmas

[@kstdww]

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?

[@skipsterz]

Wow! I'm soooooo hungry now!

[@gravis00]

Veg under the brisket!!!! Mind blowwwwnnnnnnnn!!!

[@033randy]

I put the chop the trimmings up and put them in a pan. Place them in the smoker with everything else to make some tallow.

[@WitchySerious]

That looks so good

[@Darreninnyc]

Awesome!! I’m hungry!

[@PenikmatNasi]

Chef you so know what u doing , great job

[@MidSouthFlavor]

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.

[@BillDotsonPers]

Looks amazing. Congrats on the results!

[@DerickZ28]

I wish I could like this video more than once. Wait, I have two youtube channels, I can!!!

[@allthingsbbq]

HAHAHAHA!!! Thanks for watching (twice).

[@matthewduerksen3586]

Chef Tom! Can you do a video of the must have 3-5 Wustof knives to have in our kitchen? Just picked up the Classic 8", and want to put together a nice set.

[@allthingsbbq]

These are the 3 we recommend every cook has in their kitchen to start! www.atbbq.com/wusthof-three-piece-barbecue-cutlery-set.html Thanks for watching!!!

[@superninjaderek]

I've been watching your vids for the last year or so and I love how much you've upped your game Chef Tom. The explanations of not just what to do but why you're doing it makes ATBBQ one of the best cooking channels on YT. Here's to another great year of delicious bbq vids!

[@allthingsbbq]

Thanks a lot. There's a lot of time and effort and some times debate on how much detail to go into with some of this stuff. We love that you all are learning something more than just "how-to" cook a certain recipe! Keep watching and we'll keep kicking them out! Seriously. Thanks for comment!

[@joshyxz]

Couldn’t agree more Amazing video’s!!!!

[@modenajon]

FroMonk 100% agree man.

[@virus5915]

ฟทฟส วสมมบบ

[@drewguysick1119]

That 19 crimes man i love that wine

[@ladybugfunk13]

looks amazing! Love your work!!

[@kdoran709]

Came for the trimming

[@CentralTexasGrilling]

Great video! Well done!

[@cookingwithalittlespice]

Oh man...yummy Thank you for this one

[@TheMerriell]

Awesome Sauce!!

[@aaronkarr9430]

Awesome Chef Tom! Do you think Montreal Steak seasoning would be a close substitute for the rub you used?

[@Anonymous-xg1xq]

Wow..you did It great bro

[@alchemist6497]

Dude, I want that knife!^^

[@allthingsbbq]

Here you go! www.atbbq.com/wusthof-classic-6-inch-curved-boning-knife.html Thanks for watching!

[@alchemist6497]

Aaaw thanks!!

[@designed4yous]

Time to do a tour of the US with a stop in the SF Bay Area

[@allthingsbbq]

We agree! Crowd funding??? :)

[@TheFlatlander440]

Nice job there Chef. I really like the recipe and the way it turned out looked delicious. I have a question Chef: what brand of Knives were you using to trim the brisket and process the veggies? The trimming knive looks like a mini scimatar. Thanks and Happy Holidays.

[@adaywithevan]

I think it's a wusthof deboning knife. Tom uses wusthof knives and has done reviews on them before.

[@TheFlatlander440]

I was thinking the same thing. I've been using Wustof Knives for over 20 years and love the fact they hold an edge extremely well. I like that boning knife. Thanks.

[@tperiodjackson]

That's correct, it's a Wusthof Classic 6" Curved Boning Knife. Love that knife! Thanks for watching! www.atbbq.com/wusthof-classic-6-inch-curved-boning-knife.html

[@TheFlatlander440]

Thanks Tom.

[@lafinitryder]

Dat smoke ring doh😍 This looks amazing!!

[@evilreddog]

just a question, ever made a brisket without trimming it? Or have you always trimmed it because everyone say you should trim it?

[@cjhayes7666]

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

[@eatingcheating1193]

wow, the recipe is *delicious* !

[@jonathanroth5297]

Another great video. I’m doing a brisket this weekend and want to try this. I️ don’t have prime dust and can’t get it in time. Any suggestions on substitutions - straight up beef stock, 50/50 with veggie stock? Will make my own rub as well. Love the idea of roasting the veggies and getting the jus at the end. Can’t wait, thanks Tom!

[@hillbilly224]

looks good thumbs up

[@crizz6397]

That looked incredible. Could this recipe be used for a prime rib roast?

[@gflores0503]

What knife are you cutting the potatoes with

[@ilfacone]

"lets be good to one another" LOL This is KZbin...... Where the trolls pour hate like a caustic acid over anyone who has an opinion even slightly different from theirs. Great video amigo. Keep 'em comin. Im a big fan of BBQ shows, despite in being too cold here to cook any for myself. :D

[@tremaynemyles8276]

What kind of red wine was that? I tried to Google it but couldn't find it lol

[@steve121758]

where do you keep the damper please?

[@kylebarnhart1998]

These videos are fantastic, one thing that would be really helpful is if you guys would put links to the items he uses in the description. I ordered a FireBoard after watching one of the videos the other day. High quality video and keep up the good work!

[@tperiodjackson]

Thanks for the suggestion. You can always find links to the products used in each video within the full recipe. Link is always in the video description, but we'll be glad to include the direct links in the description, as well. Thanks for watching and supporting what we're doing! thesauce.atbbq.com/smoked-holiday-brisket/

[@kylebarnhart1998]

No problem, most of the time I don't necessarily care about cooking the recipe that's in the video but I like the sauces, rubs, utensils or gear he is using and a quick link would be awesome. That said now that I know they're in the recipe I can look there.

[@sharkcitywarrior5485]

Excellent!!! Would that same technique work with a Chuck roast ?

[@AlergicToSnow]

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.

[@MatabVlogs]

can you do "Lechon Belly" its a Filipino roast pork known with a crispy skin on it.

[@allthingsbbq]

We'll add it to the list. Thanks for watching!

[@paulford9285]

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?

[@jim6682]

Chef Tom great video as always. Just a question, wouldn't it have been easier to have put the brisket and vegetables into one of those large throw away aluminum pans and cover with foil instead of using just foil? Thanks for your great videos!

[@ixlzz]

Jim, as Tom explained, he wanted the absolute minimum free-space around the brisket. This, so that the bark would not be compromised by the generation of steam. Minimal space = maximum bark.

[@tperiodjackson]

Easier, yes. But it would have cost us the bark formed on the outside of the brisket. If you check out the part of the video where I'm getting ready to slice, you can see that there is still a nice bark on the surface. That bark was formed in the hours the brisket spent smoking open on the grill, and it remains in tact at the end because I wrapped it as tight as possible in foil. If I was to place the brisket in a pan and cover the pan with foil, it would allow steam to form in the area between the meat and foil, and that steam would soften the bark to where it wipes right off when you go to slice. Thanks for the question, and thanks for watching!

[@thenward]

Well I know what I'm doing this weekend.

[@seagee845]

great video but adding that one bayleaf added absolutely nothing to the dish, what is the point?

[@allthingsbbq]

Leave it out! Thanks for watching. Let us know how yours turns out!

[@mattnunnimaker6833]

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

[@ehzcolorado6593]

Amazing. :) :p

[@ChuckRiley]

The recipe link doesn’t work. Can you update it?

[@tLouisvilleman6608]

A phone went off

[@codysett1]

Anyone do this?! Howd it turn out???

[@OneShotWunder]

What kind of red wine r u using just got in to trying different wines so just woundering what u like.

[@allthingsbbq]

This was a bottle of 19 Crimes Shiraz. Thanks for watching!

[@OneShotWunder]

allthingsbbq thank you

[@09jamesfamily]

Semi dry or dry?

[@allthingsbbq]

Incredibly moist.

[@sr175]

You mentioned smokey flavor. I use another major brand pellet smoker and i dont actually get a lot of smoke flavor out of it. I never noticed til i went to friends house with side smoker and wow great smoke flavor. You have the same experience with that yoder? Any ideas for adding smoke in pellet other than smokin tube? This brisket looks fantastic!

[@allthingsbbq]

The Yoder Smokers YS series produces more smoke than any pellet grill we've used. They are the only manufacturer of offset pits that designed a pellet pit from the ground up paying attention to smoke flow and flavor. It gets closer to the color, flavor and texture of a properly run wood pit than any pellet grill on the market.

[@sr175]

allthingsbbq Thanks! Maybe I can trade up for one lol:)

[@Devon5010]

Hey Chef, this looks awesome! Quick question, why did you use vegetable stock instead of beef stock?

[@tperiodjackson]

Good question. Beef stock would work, as well, but my thought was that with the extra beefiness we're getting out of the Prime Dust, why not round out the flavor with some more veggies. In the end, it's a fairly subtle difference. Thanks for watching!

[@Devon5010]

T. Jackson that makes perfect sense. Thanks for showing us this one!

[@m60hein]

CFT!

[@timmartinez135]

AWESOME! This is gonna be our Christmas Dinner!!

[@BarBQ22]

Tim Martinez. So Cal Tim.. Chef Tom is the bomb... Brian Guerrero BarBQ22 from Amazing Ribs. Ya its going to be our Christmas dinner as well.

[@LesterEdwards]

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.

[@marathon1951]

Great Job. Your rub, similar to Montreal steak seasoning?

[@LangFitness]

His knife skills. 100

[@allthingsbbq]

Yeah... he's pretty amazing. I feel completely safe and I'm inches away shooting them skills! - Justin (camera op)

[@ericorange6662]

Mouth is a water factory right now. You are killing it homie.

[@SousVideTV]

Wow, incredible brisket. Suddenly I want brisket for lunch, and possibly dinner too, lol!

[@Kboss979]

Sous Vide TV brisket, egg and cheese tacos in the morning???

[@GunnySGT1911]

I love taking thin slices of brisket and frying it up like bacon for Brisket Egg and Cheese breakfast sandwiches.

[@Angel283]

@@GunnySGT1911 Ooo Ooo Ooo good idea!!! I will be trying that!!

[@GunnySGT1911]

@@Angel283 If you love Texas style Brisket, you love it as breakfast sandwiches. Happy Grilling to you.

[@chrisburke7823]

Try making a brisket hash! Absolutely fantastic. A house favorite. Add some of that juice for some extra flavor

[@DeusExMachina0000000]

DAMN!!! THAT WAS GOOD!! I love to have this channel on when I'm doing hw. Encourages me to finish school so I can afford to learn all this stuff when working at a real job! Keep it up!

[@jaxmon21]

Tom, Is there a reason that you placed the point side AWAY from the firepot? When I have smoked full packers on the YS640 my thought was to place the point side near the firepot thinking that this area would be hotter than the exhaust side...What are your thoughts on this? Do you think it really matters?

[@rtlamb]

Very well done Tom!! Happy Holidays dude and yeah let's all be nice to each other! I REALLY want to leap through my computer screen and help you devour that!! Cheers

[@allthingsbbq]

Happy Holidays! Thanks for watching!

[@BarBQ22]

Chef Tom ... Just when we think it couldn't get any better you hit us with 150 mph fast ball. Very very well done chef... My hats off to you. Thank you so much for what you do. Merry Christmas and Happy New Year Stud!!

[@Forbold1]

Looks Great!!!

[@Gquebbqco]

Awesome cook chef Tom!

[@allthingsbbq]

Thanks!

[@AK_Vortex]

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!!!

[@TheTimeFlyzShow]

I know his wife is happy.

[@m.r.baldwin4002]

ATBBQ: When do you expect to have Prime Dust back in stock?

[@philipgallagher69420]

Realized while watching MNF last night you bear a striking to Patriots D Coordinator Matt Patricia. Great work as always also.

[@3870TheDad]

Thanks Chef Tom, if began looking for a Holiday Brisket recipe that was a little different than normal.

[@fglend73]

Nothing says Christmas like red wine and prime dust!

[@mikalmoore3480]

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....

[@michaelmele3932]

Look at that dark brown color on that "Jew"... Just a drizzle of that "Jew"...oh yeah gimme that Jew

[@TardRepellent]

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.

[@Caffeine.And.Carvings]

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 :)

[@RichSQ5]

Great video! Job well done. Thank for sharing.

[@camboselecta1]

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.

[@marcsannicolas4074]

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.

[@bday318877]

I wonder if it would work if you made the Au Jus into a gravy and cut the point into burnt ends. Then toss those together and back on the grill for a smooth 30?

[@321rudyp]

Another video im watching about 10 times before the days done