Coffee Crusted Brisket

[@floyd4311]

I followed the Holiday Brisket recipe as best as I could this year for Thanksgiving. It turned out amazing! My family was sooooooo satisfied! You can bet your biscuits I'll be trying this one soon! Thanks Chef!

[@allthingsbbq]

This is awesome and great to hear! Hope the holiday was amazing! Thanks for watching!

[@sylwiavaclavekphotography]

OMG, I'm drooling over the keyboard. Well it looks like I have my recipe for Christmas Dinner, no need to look for anything else. Thank you so much!!! I really enjoy your videos and all the knowledge you share! Amazeballs!

[@allthingsbbq]

Thank you!!! That means a lot. Let us know how it turns out!

[@josephlugo8338]

Awesome video! Ur the first cook I follow that didn’t preach “prime is the only way to go” I’m a budget cook and only use choice and it comes out tender every time! Thanks for this video ATBBQ!!!

[@andrewmetcalf2971]

Totally agree...we all can't buy prime everyday...too many KZbin shows use prime every single time.

[@josephlugo8338]

Andrew Metcalf just goes to show how talented Chef Tom is and all the ATBBQ team!

[@lesellis6845]

I don’t know why I watch these videos they always make me hungry....lol

[@jon4589]

Thank you. That is a pretty cookup. Everything looks just right. And I appreciate someone cooking a brisket just a little bit differently.

[@4MEStudios]

Good god!! 10 AM on the east coast and all I want is Brisket!!! Guess I know what I'll be doing this weekend. Your doing gods work over there Chef Tom, gods work.

[@allthingsbbq]

Thanks for watching!!!

[@williephillips925]

Awesome video thank you for sharing.

[@Lawnvolution]

Chef Tom- you really keep amazing all of us👌

[@jeber21]

Costco bound for me! Brisket is happening this weekend!

[@52chevy3100]

Made this last Christmas along with your caramel glazed bread pudding using a homemade brioche. A drastic change from our traditional Sicilian Christmas, but I heard no one complain. Well worth the effort.

[@CentralTexasGrilling]

Great looking brisket Tom!

[@karinecarde1254]

This is total decadence 😮👌🥰! This MUST have tasted amazing!!! Thank you so much Chef Tom 💗

[@chrisryan8863]

very cool recipe. I used my pellet grill for thanksgiving turkey this year for the first time. I brined it and injected it. It came out very good. I love your channel.

[@lando5101]

following your instructions to a tee. Its gonna happen this weekend. Thank you for the vid.

[@thatbobusguy]

Brother you know what i love? Those little Kuerig coffee pods. It's got a nice fine grind within and I've been popping those open and using them in my rubs for years.

[@chrisbrennan2208]

Wow that looks amazing. Great for the cold weather.

[@hadleystewart8283]

Man you blew my mind with the coffee Chipotle, that's why I clicked and had to watch, love the channel, great videos, great camera work(Salute to the camera man or woman).

[@JVitoux89]

Hadley Stewart I second that!

[@allthingsbbq]

Thanks from the chef and camera(man)!

[@Kaioken1130]

Just Drippin! Someone needs to make you that into a shirt! Good cook man. Looks amazing!

[@michaelflores9778]

Coffee pairs so well with beef! I have used coffee in my brisket rubs for over a decade.

[@fedex405]

Another great video chef Tom! Thank you!!

[@Tywithay]

If I drive by there and see smoke rolling out, I'm walking right into one of these videos...

[@robmetzger9955]

I’ve never seen wine in a can! That’s awesome! The brisket looks good too!

[@darringuiter]

Hi chef Tom from Brooklyn NY. Huge fan! Being from Brooklyn your pastrami recipe hit close to home. Bbq is a newcomer to NY and taking off. We have a place here called Home Town BBQ. They are the only place I’ve been to that makes a pastrami bacon(it is Brooklyn man). It’s out of this world. I used your pastrami brine recipe and brined a pork belly. Smoked it in cherry to 165. Sliced thick and browned. Best blt I’ve ever had. Served it on rye with tomato, arugula and smoked cheddar with a chipotle mustard. Would love to see you share your own version of that with your followers.

[@allthingsbbq]

www.atbbq.com/thesauce/recipes-pork-belly-pastrami/ This sounds amazing! Maybe we'll have to take a trip to taste it first! We'll put this on the list of things we HAVE to make. Thanks for the idea and for watching!

[@James-xg5rh]

I’m so glad I live in Texas. I get $45 prime briskets from Costco all year.

[@stevenfischer9525]

JP Ag08 same in ca. 2.99$/ lb at Costco for prime.

[@MrBIGBRY7]

Thanks Chef Tom! Your recipes are amazing!!

[@51rwyatt]

Chef Tom for POTUS! A brisket in every smoker!

[@timober6295]

Chef Tom, you just made my morning. Thanks😁

[@oscargarcia-rr4ee]

You are true!! Thanks for sharing your knowledge and love of BBQ.

[@johnnyvudu]

I feel like the people that hit "thumbs down" on these videos should be required to state why they disliked the content. As always another great vid, thx!

[@delvesdg]

I downvoted because I hurt my mouth when I bit the screen. And for Chef Tom being inconsiderate and not shooting the video in 10K smell-o-vision. j/k

[@bl8991]

You are an artist. Well done sir!

[@eastcoasttony836]

nice twist! making for x mas dinner

[@SimonZimmermann82]

Wow man. Great idea and recipe. I'm going to do this for my parents in law that came by all the way from Mongolia... Meat country will learn a lesson :)

[@4wolverines]

Awesome cook! Making me hungry

[@ivse9696]

Wonderful brisket 👍👍👍

[@honkytonka2194]

For me the traffic noise just goes with the outdoor feel of bbq and these videos. Kinda pleasant. Don’t apologize for it!

[@allthingsbbq]

Appreciate that. It's all we got at the moment ;)

[@maynardmiller7663]

Wow. Def trying this out!!

[@stevelitteral]

Another great cook chef. Working up the nerve to do a brisket. Maybe this spring?

[@robhimself79]

Greatest day of this year was a phone call from my brother who was checking prices on Brisket at his Costco. 16LB prime for $36.00 meanwhile the choice was priced at the prime price! Unfortunately I couldn't convince him to buy them all.

[@MikeTrieu]

I'm loving that clicky trigger handle injector! 😍

[@jlunde35]

Great recipe. Thank you.

[@ganjajohn5748]

This will be my next smoke. Cheers!!!

[@jons4247]

Great video! An amazing recipe and brisket! Love watching your vids, new subscriber here!

[@waltertx.6020]

I wish you would cook a much smaller brisket because some of us will not want to feed an army. Enjoyed your video 👍

[@laurants]

My wife and I have four kids. That size brisket would be a great dinner and a lunch for the next day.

[@MrJoshcc600]

So use the same method but smaller portions and time. Bbq isn't rocket science its by feels, literally in this case its meat jiggles tells you when it's done you can't time it

[@OscarOlar]

Hey Chef Tom, do you have a recipe for a crispy skin pork loin?

[@joeolivo3904]

Check out the Porchetta video from a few days back

[@OscarOlar]

@@joeolivo3904 Thanks, that was a nice crisp!

[@ChickenFriedBBQ]

looks very legit!! great job!!

[@ettadunlap5411]

That looks delish!!! 😍😍😍

[@jonathandumas6506]

Have you ever thought about smoking dry aged ribeye or brisket. I would love to see you cook something like that or may get your thoughts on it. Thanks! Love the channel and all the recipes you guys do.

[@Cwrigh25]

I like the way you think. I second this.

[@allthingsbbq]

We've tossed around the idea of testing a dry aged brisket... we'll see what comes of it. Thanks for watching!

[@jonathandumas6506]

allthingsbbq awesome! I can’t wait to see what Chef Tom and the rest of the crew come up with. Thanks

[@pheflin526]

Something I’d enjoy seeing, is how you go about preparing and cooking a piece of game. Maybe a cut of venison of some kind. Thanks, and keep it up!

[@n612ua]

That looks awesome, I am going to have to try a brisket this way. Any chance for a chicken fried steak video in the future? Keep up the great videos and recipes.

[@zoticxx]

2nd the motion on chicken fried steak

[@allthingsbbq]

We'll add CFS to the list! Thanks for watching!

[@29floridaguy]

So I got a once abd a lifetime deal. On my 3rd brisket I ever cooked I found that one for a sale price for $1.89 no lie. Wal-Mart priced it wrong. I went to self check out and left. Felt so wrong but OMG it tasted so good lmao

[@lukewise8296]

"It's on point" A+ dad joke

[@allthingsbbq]

Thank you, thank you... I'll be here every Tuesday ;)

[@tomd.benjamin762]

Beautiful! 👍

[@d.l.bearden3937]

I live in France and cannot easily find the products you use and recommend. Maybe you could do a video with some recipes.

[@MrJoshcc600]

Sorry they gotta sell products or they can't make videos. Could have another job and we would be out of luck

[@Vilecosmos]

Hey great work. Could you make home made bbq seasonings. These seasonings are not available where I live.thanks.

[@MrJoshcc600]

No the channel like most exist to sell rubs

[@crizz6397]

Would this work with a Prime Rib. I love the idea of the vegetables and aus.

[@ryanlilly198463]

I got an Australian Wagyu brisket that's waiting for my new Camp Chef pellet smoker.

[@scottcoombe9979]

Getting my Yoder in 20 days!!!

[@cobrajoe2001]

Scott Coombe congrats!!! You gonna love her

[@martinarroyo1870]

Do u think that a cow tongue could be treated just as a brisket? I referring to cooking low and slow to about 160 degrees then wrapping until it reaches 195-200 degrees? You u could try this on ur channel? Maybe do a side by side with a tongue that’s boiled first to remove the skin and tongue that isn’t (just put on a smoker as is)

[@handcannon1388]

Finger lickin' good?

[@louisharleyaguilar6453]

Yo thats how we make orininal mexican barbacoa and i gotta say one of the best things you will ever taste....we have it every other weekend for breakfast with some cilantro and onion with a nice salsa...its to die for

[@martinarroyo1870]

Louis Harley Aguilar would u mind sharing the recipe of how u guys make it? 😬

[@louisharleyaguilar6453]

@@martinarroyo1870 first we cook it in a crockpot for 90% of the cook then finish it off in the smoker to add that kick heres the recipie..you dont really need the smoker for long i just put it there for about 15 min. www.mexicoinmykitchen.com/beef-tongue-barbacoa-tacos-recipe/#wprm-recipe-container-2460

[@neighborhoodbbq3253]

Wow. Very good Brisket. 👍👍👍. Greetings from us

[@brinedtomato]

This cook looks amazing Tom. One question though, with cooking over a bed of veggies, do you get any "pot-roast" flavor in the brisket? I can't help but wonder. I've had briskets coming out tasting like pot roast and it was disappointing. Thanks!!

[@RGsFood]

Looks friggin amazing 🤘🤘

[@Dennis-gu1kw]

Any thoughts on smoking a flat only? looking to not have a 14 hour start to finish on a full brisket on vacation :)

[@JohnnyChingon85]

Solid! Incredible.... I can go on and on ..... 🤘

[@solman93]

Chef Tom, how about ravioli filled with leftover smoked brisket in a horseradish laced Alfredo sauce?

[@allthingsbbq]

What's "leftover smoked brisket"? ;) Thanks for watching!

[@rickygarcia0611]

Looks delicious!!!! Bring back some Uuni recipes Tom!

[@wrightfarmshoffman8663]

Great video yum

[@1313blahblah]

As always thanks, are you still coming up to Minnesota this February?

[@lansoncolaco9033]

Incredible stuff!!!! I'm drooling here! Just a question for viewers, do people in the US spend 9 hours cooking a meal at home or are these dishes only served at restaurants?

[@Aloumun1]

Lanson Colaco mainly a weekend project. Starting Friday or Saturday night and having people over the following afternoon.

[@Finite-Tuning]

I LOVE to cook, so yes I'll spend every second of daylight to cook what you see above. I just spent 6 hours on a Thanksgiving Turkey rotisserie using my Weber kettle grill. That bird was also in a homemade brine for 2 days prior to cooking. But normally, I only cook about twice a week and live on leftovers. If I'm cooking a large hunk of meat then yes, I'll spend all day (or night) to get it right, but usually only once a week for something like that. The rest of the week will be grilled chicken breasts or a bunch of pork chops, ya know, things that don't take a day but still provide quantity enough for leftovers.

[@Biosynthnut]

My days off during summer, or winter if it isn't horrible out. I will make something tasty.

[@chrisbrennan2208]

For a weekend cook, I will get up early to do a 9 hr cook for the family. Always a big hit.

[@robhimself79]

"It's on point" I see what you did there

[@allthingsbbq]

HA... HA... HA... :)

[@patrickgagnon3168]

Hi Chef Tom, Thanks for all the great recipes. Could you let us know what are the specs of the knife you use for trimming? I am shopping for one. Thanks,

[@cuziamthewalrus]

Tom sounds like Allan from the hangover for the first few minutes while he’s trimming 😂😂😂

[@Trd2020]

I’ve always wondered about coffee crust.

[@ausratliff9571]

I’ve been using ground coffee in my homemade beef rubs for years and it is always a winner!

[@patrickcrist9586]

Another great video, I've watched them all from the beginning. I'd like to see a crossover cook with howtobbqright's Malcolm Reed. You guys are my two favorite bbq chef's I'd love to see that collaboration.

[@allthingsbbq]

We're gonna see if we can make this happen. Thanks for watching! Both channels!

[@patrickcrist9586]

@@allthingsbbq I can't wait

[@joedavila8706]

Any advice for compatition on brisket and chicken as far as injections and rub

[@2skulls415]

Tom when you rested your brisket did you keep it covered with foil???

[@aus2k480]

definitely

[@JoePhillips360]

Can you do a injection turkey crown vid Christmas style. Looking for inspiration. Love your vids

[@MHix63]

Another good vid. What kind of wine did you use that comes out of a can??

[@Hunter12546]

Amazing

[@oliviakrushell6707]

Looks awesome! Why don’t you make any of you’re own rubs/injections? I’d love to make it at home, but can’t get ahold of all the seasonings you use.

[@gerdsfargen6687]

He's a hack chef

[@MrJoshcc600]

They sell the rubs & seasoning. Same as all the bbq youtubers they don't work and make these videos for free

[@brian-jessicafugatt6735]

Question: Is there a reason you favor the Yoder YS640 vs the Yoder YS1500?

[@DongLabUTHSCSA]

Hey Chef Tom, great recipe! I had a side question about smoking briskets: I have seen other videos im which they spray down the brisket with apple cider vinegar or some liquid every so often during the uncovered smoking (to prevent drying out?). Do you have any thoughts on this? Thanks!

[@aus2k480]

once he wrapped it and sat it on the vegetable mix, it makes spraying/spritzing redundant due to the moisture coming out if the mushrooms, onions, potato, carrots and garlic

[@roberttschaefer]

Looking delicious! Chef Tom, what glove products do you use for handling hot brisket?

[@allthingsbbq]

Here ya go! Cottons go under the nitriles when handling hot food! www.atbbq.com/hantover-knit-gloves-white-60-40-blend.html www.atbbq.com/hantover-nitrile-gloves-black.html

[@jeffr0]

Amazing.

[@RobbDizzl]

Ok, everyone knows wine in cartons, but in a can? America, fuck yeah!

[@irondog7024]

I’ve been trying to locate a Buffalo brisket ?! Any thoughts ? Checked from Sioux City Ia to Belle Fourche Sd

[@XxninailsxX]

personally i like the traffic noise

[@slayer45670]

XxninailsxX okay thank you because I thought I was the only one lol

[@dangerkc87]

What knife did you use to trim?

[@MidwestFilmCo]

Danger Danny www.atbbq.com/wusthof-classic-6-inch-curved-boning-knife.html

[@rneustel388]

When y’all do big meals like this, do the families come in and eat after the store closes?

[@johnscott9748]

Absolute FIRE!!

[@keithwilmoth136]

Chef Tom, can you make a apple crisp??

[@keithkamps77]

I have one question, can I do a Brisket in 32 degree weather on a WSM? I have never done it that cold out.

[@turtlehead2]

Keith Kamps i used a lesser smoker last week and did two turkeys on it back to back. I live in Chicago. You should be fine. I wouldn’t want to sit out there and listen to music and all of that. Main thing you have to keep an eye on is wind. The drafts could spike your temperature after you dial it in. I was worried about that too. But those were the best turkeys ever. Even with the conditions I was able to cook for close to 8 hours without having to touch anything.

[@keithkamps77]

@@turtlehead2 Thanks for the reply, I will give it a go.

[@matt4393]

Going to give this a go

[@EpicGifted]

how did it turn out

[@hairyfishcakes]

He got ran over by a car... didn’t end well. Turns out he was also a banana inserter so all in all it was a bit embarrassing

[@matt4393]

EpicGifted just seen your message mate. It went really well

[@Suprdave123]

Could this be finished in the oven after its wrapped?

[@gregg48]

Without a doubt. Especially if you have a pellet grill and want to save on burning through them.

[@KevinjHiggs]

Do what you want to do bruh

[@juanvargas4325]

How can some one reach the pit mastah?

[@--onewheelskyward--]

Wow, very impressive and inspiring. I roast my own coffee, what do you think the percentage of the rub is coffee based? I'd love to make my own.

[@allthingsbbq]

That is a great question, I would put it at 10 to 15%. Thanks for watching!

[@--onewheelskyward--]

@@allthingsbbq Finally got around to this. Brined the brisket on the 2nd, smoked on the 3rd for the 4th and made a custom rub with coffee I roasted (my dog ate the coffee rub you mentioned :D ) and it was, to be honest, the best brisket I ever made. And I didn't even inject it. Thank you for the information and the inspiration.

[@MsFrankGS]

Fantastico

[@neilkirkley1500]

Hi there quick question, if you were making a rub with coffee at home would you use ground coffee or instant?

[@RS-xd9zj]

Neil Kirkley never use instant. It’s too concentrated and bitter I would assume.

[@neilkirkley1500]

@@RS-xd9zj great thanks.

[@braveulysses2000]

instant coffee goes into the garbage can

[@Elnyne]

Chef Tom, who makes your trim knife, and where can I get one?

[@ShaneWalta]

Not sure on that one specifically, but he uses Wüsthof knives a lot of the time

[@MidwestFilmCo]

www.atbbq.com/wusthof-classic-6-inch-curved-boning-knife.html

[@timmartinez135]

Hey Chef, earlier this year I sent you a Big Green Egg hoodie. Wonder of you actually received it.

[@chrisewers]

What probe is that?