Smoked Brisket & Burnt Ends

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for everyone’s favorite big barbecue meat. Follow along as we walk you through everything you need to know to prepare some killer Smoked Brisket & Burnt Ends!
Full recipe: www.atbbq.com/...

[@dallascowboyfanforlife7402]

Chef Tom you are the man. I love all your videos but as a Texan I’m partial to the brisket videos. Thanks for your effort to show normal people like me how to cook like a pro.

[@johntoves9015]

I'd love to see all the knives Chef Tom has and have him put them through the paces.

[@allthingsbbq]

This is a great idea. We'll add it to the list! Thanks for watching!

[@benslease]

I will never get tired of watching Chef Tom cook brisket.

[@etherealdimension0013]

Same

[@dorianboone9757]

For my brisket fat trimmings, I put them in a crock pot and let them slow cook. Drain off the solids and the liquid goes in mason jars. Put in the fridge, then you’ve got beef tallow! It’s great for cooking steaks!

[@jaepereira21]

How long do you slow cook them?

[@heavyq]

"Ooo baby, that's a sweet little dangle!" My wife says that all the time.

[@yopasjim]

"That's a sweet little dangle!" lol - Chef Tom you are a hoot!

[@adventureswithjack5813]

Chef Tom, you have become my "go to" for recipe ideas. I love your approach and how you conduct yourself on the videos. I've been cooking BBQ for 30 years and love everything about it. Thanks for sharing your knowledge and skill with the rest of us and being from Wichita, I am assuming you are a Chiefs fan! Go Chiefs!

[@allthingsbbq]

Thanks for watching!

[@joncorv]

Delicious looking recipe. BBQ people are a super positive an encouraging audience. Happy to see it.

[@shamlanalhasawi9812]

Respect from Kuwait 🇰🇼 big fan of your smoking master piece 💯👍🏼

[@1ronhall]

Chef Tom ....... many thanks ..... I do appreciate every video you make and post. I always learn. Thanks again.

[@jrs1986]

Tom makes this look easy, it’s very difficult to separate the point and flat like that. Also should probably note this is a backyard bbq technique, competition bbq you have to smoke the muscles together.

[@nickholman5086]

We separate for KCBS comps. Obviously it will depend on the rules of the sanctioning bodies rules.

[@jrs1986]

@@nickholman5086 oh ok, american royal and lenexa bbq use to not allow this, maybe it's ok now.

[@olliewild1610]

Love your videos man! Keep up the good work!! 🤙🏻

[@JVitoux89]

Starting the brine on my turkey tonight with the savory kit from ATBBQ! Brisket looks amazing as always.

[@SmokedReb]

Love watching the story you tell in your videos. Thanks for sharing, brother.

[@allthingsbbq]

Thanks for watching! What's a cook without a story throughout the process???

[@annagackle5159]

Thank you Chef Tom! Can't wait to try this method tomorrow 😊

[@GaurdianAzzar]

I've been waiting for this video since he teased it in a previous brisket video. Looks great!

[@fobsRwe]

Most underrated KZbin food channel 🙌🏽. What do you end up doing with all the trimmed fat?

[@runtels]

Last time I made a briaket, I cooked it up for the dogs. It made a nice treat for them.

[@pandapalace11]

If you grind your own burgers or sausages that fat would come in real handy

[@RobertS122]

brisket fat ground into burgers is really good, don't throw it out!

[@jaketheevans]

you can also cook the fat and render it all down to pure beef tallow, then use it for cooking

[@saltycrow]

New to your channel and am loving the recipes and especially the techniques you use. I'm learning a lot here. Great work you do, thank you for putting out quality videos. Loving it and can't wait to try your recipes myself.😋

[@serjicalforce]

Another chef tom brisket upload? I'm in! Always my favorite brisket recipes. Great videos man. Best wishes!

[@FGUK1973]

I have never seen point meat look so flat!! By separating them; the extra smoke ring, and seasoning, on both pieces of meat will be perfect. That is my only complaint when doing a whole Packer Brisket is that when you take it apart, there is meat that has been hidden away from all the goodness!! 10/10 Chef Tom & ATBBQ!!!! Happy Thanks Giving too!!!

[@allthingsbbq]

Oh yeah. There's something to separating the two muscles! Best of both worlds. Thanks for the kind words Lucas!

[@justaddwata]

Appreciate the updated brisket cook. Have one in the fridge for thanksgiving. Have done a few on the Yoder but always looking at other ways to go. Was hesitant to separate first thinking it may yield beef jerky. Yours came out well. And easier to separate before cooking! Thanks again!!

[@mattc7311]

Chef Tom is a savage, burnt end right off the yoder! Great job Chef, looking forward to ordering the new seasoning!

[@TheDortmunderJungs]

I really dont mind alot of brisket videos tbh, you guys can do 10 of thes and im gonna watch all of them

[@allthingsbbq]

We'll keep em coming!

[@ViceCityLiving]

You are the absolute best, what an incredible cook. Your videos are amazing and so informative. Thank you!

[@allthingsbbq]

Thank you! So glad you're enjoying the content!

[@wmbrice]

Chef Tom is an artist!

[@allthingsbbq]

Why thank you :-)

[@bradleverton3233]

I've never seen the two separated to smoke. I like the idea of thr extra surface area for smoke, and the different cook times, although you did end up pulling them at the same time. I will be trying this technique, since I'm always trying to learn and up my game. Thanks.

[@ivse9696]

The next impressive version of a brisket and again looking amazing. I would love to see your version of a Buckboard Bacon 👍👍👍

[@guns4funfreedomkeeper999]

I have been making brisket for over 25 years but I have never tried separating the point from the flat. Now I am going to have to try it.

[@allthingsbbq]

Man... we love hearing comments like this. We like to keep an open mind about cooking which is why we try new things all the time! Let us know how it comes out!

[@cXtm]

This looks absolutely amazing, another great video.

[@lukewise8296]

I live just blocks away from Creekstone Farms it's cool to see their products on here

[@Namesi]

Chef Tom KILLS it once again! It's too early brother, my stomach is howling!

[@anttiarokoski6255]

Just loving your bbq legendaries

[@tomd.benjamin762]

Now I’m wishing I was having brisket on Thursday and not turkey!?! Have a great holiday, everyone!!

[@myockey]

Really pulled out all of the techniques for this one.

[@lazzar1903]

Love your work man 🇦🇺

[@g3tth3moffy4]

I see Chef Tom, I click.

[@philwomackmhbc]

Having lived in the Rio Grande Valley, I enjoyed the real fajitas, the underbelly of the cow cooked in drum smokers over mesquite wood. Most restaurants cook fajitas all sliced up thin and they are dry and way over cooked. The best beef fajitas are cooked whole & then cut into 1” or 1 1/4” wide strips of beef. Have you ever tried to smoking this cut of meat? Doing it low & slow for a better flavor & moisture?

[@richarddexter7641]

I'm with you. I've started grilling whole flank steaks for my fajitas, setting my Yoder at 450F and getting the really great char marks on both sides. Let them rest, then slice into strips on the bias.

[@TMac0925]

Looks awesome as always. Thank you

[@dustingober5002]

Tom, do some more offset videos please.

[@MrPort]

Ive noticed that this video is very similar to a video you did about 5 years ago called Competition Brisket. Guess that video finally needed a refresh?

[@omarvillarreal3215]

Chef Tom is the mutha f#*king man!!!

[@allthingsbbq]

We think so too :) Thanks Omar!

[@4wolverines]

Not sure if you’re doing a video tomorrow or not. So, have a great Thanksgiving!!

[@blink555]

Filleting the point is a good idea.. I'm thinking that would work well for boston butt too

[@txfenix9008]

I would like to see the savory bean recipe you mentioned in the ribs and sweet bean video

[@dave22r2]

How about a 'brisket leftovers' video? Love your work!!

[@allthingsbbq]

Here's one of my favorites: www.atbbq.com/thesauce/recipes/brisket-nachos-with-smoked-queso/ Thanks!

[@dave22r2]

@@allthingsbbq I'm sure there's more... quit sandbagging hahahaha!

[@allthingsbbq]

@@dave22r2 Our favorite brisket leftover is breakfast tacos. Feel free to substitute the brisket for the steak in this video and you'll start your day with a happy belly: kzbin.info/www/bejne/g5PYaaqMfLesiJI

[@brettkuykendall2485]

I’m cooking this right now and followed all the steps. But, I’m doing mine on a Traeger and 250° seems to be cooking my similarly sized brisket WAY faster. I think I’ll do 220-225° next time.

[@DrewFroman]

What are your thoughts on wet brining the flat instead of injecting it? Is one method better/worse than the other, or would they both give the same result?

[@arjankeijzer5033]

Eeey chef Tom, #ArjanKeijzer here from the Netherlands, loves youre video's🔥👍 and what a A-class brisket😍 keep up the good work and hope to visit the shop some time. Im trying to make some (short) video's to as an amature

[@limpanskok]

Crekstone RULE 👍👍

[@christie0129]

Can you do a sous vide brisket?

[@brenttemple9991]

I'd like to see you make a Beef Wellington

[@Jpreed1990]

kzbin.info/www/bejne/eqWwZIuagrZpd80 Well you are in luck.

[@brenttemple9991]

@@Jpreed1990 Thanks!

[@allthingsbbq]

Thanks Jensen. Got our back on this one ;)

[@horacejones5647]

Great video. Where did you get the injector Gun?

[@allthingsbbq]

From our online store! www.atbbq.com/accessories/tools-and-utensils/injectors-and-marinators/all-things-barbecue-meat-injector-with-pistol-grip.html

[@lowdownone]

So Tom when you are cubing up the point this way, is your first cut with or against the grain, or does it even matter?

[@92bagder]

I think this year I need to make brisket tamales with mole

[@MrRatFinkster]

Do you see a difference in flat quality with the separated point? Does leaning it out by removing the point affect it at all? Also, does scoring the fat cap have any pros/cons? I never see that in brisket like say pork butts or pork belly.

[@backyardq1850]

Good stuff

[@MrCapri26]

Tom, in 2018 you separated the point and flat before you wrapped. In this one, you separate in the beginning. Which way is best? Does it depend on the brisket? On your confidence in seating the pieces? Love your videos.

[@allthingsbbq]

There is no best, only preferred. I prefer to separate before smoking, if I'm going to separate. This provides a even bark around all of the meat, and more bark and flavor overall. Thanks! -Tom

[@mikesiefer7902]

Can you use the point for burnt ends

[@Stlmgnolia]

saddle of lamb(tied loin chops in a circle)

[@RumandCook]

Looked pretty darn tasty from this monitor.

[@allthingsbbq]

That's a darn sharp monitor, it was tasty indeed.

[@RumandCook]

@@allthingsbbq Sony 4k haha

[@andrewcullinane8112]

I don't understand the wrapping or the sauce for burnt ends. The best part is the crispy bark. It defeats the purpose when you wrap it and sauce it

[@erictournet494]

Looks delicious (as always)! I have to say, though, I'm rather tired of everything being done on the pellet smoker... It's gone quite stale for me. I can't even remember the last time you used the offset, honestly. You are literally the reason why I ordered the Loaded Wichita (been waiting since July), but it seems you don't use it anymore, which is definitely a bummer... Your content is always legit, and I still enjoy watching and learning from you, but I think it's time to show the offset some love again. Just saying... 😏

[@allthingsbbq]

We work the offset into our rotation from time to time - remember, you can ABSOLUTELY do these recipes on your offset! Just because it was prepared on a pellet grill doesn't mean you can't cook it on another device. Thanks for watching. Here's a cook on the offset from 28 days ago ;) kzbin.info/www/bejne/oH7CpKp4is-GeNU

[@TheKneipenhocker1337]

90 degree angle... think I just had some luck passing math in school =)

[@jriser1352]

@allthingsbbq Chef Tom, I'm smoking a brisket for Thanksgiving. Full packer brisket weighing in at 13 pounds and I trimmed her down to about 11.5 lbs. What time should i put her on the smoker (will be preheated to 250) if we plan on eating at 2pm. I plan on following this video's directions and splitting up the point and the flat. Any advice would be a life saver! Hope you are doing well and keep the amazing content coming!

[@christopherwilloughby9353]

@Joey I know this is late but maybe for the future. The best rule of thumb is about an hour per lbs + 2 hours in case you have an unusual stubborn brisket that likes to hang out in the stall and giving you at least an hour to rest. If using an offset or Kamodo add another hour to that for getting things up and running, locked into temp, and burning clean smoke. If I were you I would have started at 11 then had the brisket on by 12/12:30 prob pull about 12/12:30pm and just let it rest... longer rest times are not going to hurt it at all. 2-3 hours of rest and things will still be awesome. Good luck with future Briskets.

[@falconejo]

Where can I get those orange gloves

[@au4stree]

Haha! “That’s a sweet little dangle”. I’ll see myself out.

[@allthingsbbq]

It was a sweeeeet little dangle. Thanks for watching John!

[@christopherblock8291]

How do people feel about injecting and seasoning the night before the cook and leaving in the in the fridge overnight? Any potential downside to that?

[@allthingsbbq]

I do it often. 8 hours, no big deal. Overly salty rubs may start to cure the meat and change the texture, but an overnight rest is nothing to worry about. Thanks, Tom

[@es0terra]

Chef Tom- this is such a timely video. I had my local butcher separate the flat and point, and just bought the flat for our smaller group. Next time, I’m doing it myself. Regarding brisket rest, I am planning on cooking my brisket the night before and anticipate it will be finished early Thanksgiving morning. I plan on keeping it wrapped in the tinfoil, wrapping it in towels, and putting it in a cooler and letting it sit for 6 to 7 hours until our meal. Should I still cook to 203°, or should I pull it off at a lower temp (say 195°), anticipating the brisket will be cooking while wrapped in the cooler? I’m worried that the brisket will turn into more of a pulled brisket texture if I let it rest too long. Should I let it rest at room temp for an hour before wrapping in towels and putting in cooler?

[@allthingsbbq]

I'd still take it over 200. The temp will continue to rise, but only to an extent.

[@TailEndCustoms]

Mmm brisket! I feel like homer simpson lol

[@beowulfschmidt6031]

What cutting boards do you use, and how do you clean them?

[@allthingsbbq]

We use the Boos Block Cutting Boards: www.atbbq.com/accessories/cutlery/cutting-boards/boos-block-r02-maple-cutting-board.html in the product thumbnails there is a video that shows how to use their Board Cream and Mystery Oil to clean, season, and sanitize the board between use.

[@jlee8348]

I thought 45 degree angles were your favorite?

[@blink555]

Instead of wrapping in foil, how about boiling in beef broth until tender?

[@allthingsbbq]

Not something we've ever tried before... maybe we'll test it, although you'd lose every bit of bark you worked so hard to create in the first half of the cook. Thanks for watching!

[@trykersaurus9082]

I've been watching on your videos, do you not put a water pan in when you're doing beef in the smoker? I don't ever recall seeing it.

[@allthingsbbq]

Never need to unless you're cooking in a gas or electric smoker. It's all about the fuel type. Wood pellets, split wood and charcoal add moisture to the cooking environment when they are burned, whereas gas and electric suck the moisture out of the air. Good question!

[@trykersaurus9082]

@@allthingsbbq Awesome thanks! On that same vein, my electric smoker is on its last leg. I do a lot of bulk smoking (20-30 lbs of sausage) but also want to do pork belly bacon and briskets which don't come close to fitting. Would a pellet smoker be able to do larger volume smoking? I know it will fit the bellies and briskets much easier. I've looked at large gas smokers too but have seen the heat isn't as stable to control as pellet or electric. Thanks for what you guys do. Keep the ideas coming

[@allthingsbbq]

@@trykersaurus9082 You can add a 3-tier wire smoking rack to a YS640s to increase your smoking surface area. All three racks are removable so you can configure the space as you need. The bottom rack adds - 479 square inches, middle rack - 405 square inches, and the top rack - 241, here is a link to the rack so you can check it out: www.atbbq.com/accessories/bbq-and-grilling-cookware/baskets-toppers-racks/yoder-smokers-3-tier-wire-smoking-rack.html

[@jmac240sx]

I was able to start the video, take a shower, get dressed and start breakfast before even getting to the injection! That's a lot of indepth trimming!

[@allthingsbbq]

That's a quick shower :) Every once in a while we like to take our time and show a little more detail for the new subs around here! Thanks for watching!

[@jaikarvirk402]

SMOKED whole leg of goat or any part of goat.. if possible... 🙏

[@WLEE2012]

So you're telling me that's not a skirt steak for fajitas?

[@jhancock13]

Hey Chef Tom, I love living in ICT and having access to ATB. I know at the end of this video you mentioned your preferred brisket method is to wrap in foil. I cook on a YS1500 and was planning on doing a naked brisket cook this week. I have always wrapped my briskets but want to try one from start to finish at 225 with no wrap, low and slow. Any recommendations? Do you suggest spritzing or mopping to keep them moist? Love to see you do a brisket video without a wrap.

[@allthingsbbq]

You can really play around with this method. Mopping is a great option to add an even darker bark, assuming there's sugar in your mop. Be aware that a naked brisket at 225º will take a very long time to cook. So, settle in and start early!

[@theblevinsfamily3317]

I watch all these videos but that trim job :/

[@msruth7629]

Greeting to you and may thy lord be your strength, I’m Ruth Anderson. A converted born again Christian suffering from coronavirus disease in New York City Hospital, an aging widow and childless to late Anderson who died 2years ago.I inherited all his business and wealth which is too much for me. but my doctors has advised me that i may not live for more than few weeks due to the symptoms of the disease.So i now decided to divide part of this wealth to the development of the church and poor ones,or to any good person who can use the money for the good work of God ! Consider it a divine wish and accept it with a deep sense of humility. May thy lord safe us from this Covid-19 pandemic happening in this world! Surely goodness, mercy and divine favour shall envelope you today and always. ❤😢😢 Email: [e-mail]

[@TheIpaking]

Love the channel love the cooks love the store but when you do these cooks I need options on no msg alternatives, and please please don't tell me these don't have it in them, if you don't know all the alternative names for msg... I get massive migraines if I eat it and have had to learn all names and codes for it lol

[@allthingsbbq]

Have you tried the Cattleman's Grill seasonings? They contain NO MSG, we have several people on staff that are MSG sensitive and have not had issues.

[@deanvoss7098]

You cut half of it off of there that was good eating

[@allthingsbbq]

We didn't lose it, we're gonna eat it in our burger grind! Thanks for watching!

[@SKID187]

Looks like that brisket had been "cooked" too long during the packaging process. Nevertheless, your videos are always enjoyable. Keep it up, Tom!

[@ugursenturk5860]

This guy always gets carried away

[@rneustel388]

If it’s white, you’re cuttin’ right

[@christopherwilloughby9353]

Interesting method separating that Flat from the Point. Seems like a great way if your soul purpose is burnt-ends. Now I get why you had to separate them though. that flat was thin. when I cook a brisket I cut off the flat till it is at least 2" thick. Thinner than that runs a good chance of drying out. So usually I have at least a 1lbs of brisket meat to the side. I was amazed. though that after trimming all that fat, you left the silverskin on. You definitely could have left a little under a 1/4 inch of fat on the point. The end results though looked good. But that is NOT a TX brisket. That is the right way...🤠First.. 1/4 inch fat on cap side and trim the silver skin. 2) NO injections... if you have to inject you already screwed up. The only time that is OK is during comps and that is because everyone is doing it and you need that extra flavor bump to stand out. 3) the only thing you need to use as a Rub is 50/50 S&P and if you feeling a little whimsy add Garlic. 4) Use real wood. Post Oak, or Pecan, if not those Hickory. You have a Kamodo right there. Why bother with a pellet. You are going to get a better smoke profile with the Kamado. But best Results will ALWAYS be with an offset. you can go down to your local Home Depot spend less than 200$ and get a better smoke profile from a cheap offset than the pellet smoker. 5) just because it is called the TX crutch does not mean Texan use it. Wrap after the stall, if you wrap at all use Butcher paper. 6) start checking tenderness at 195. And usually, 203 is the magic temp. 7) Resting. The best way is wrapped in butcher paper with a towel on top in a cooler with the lid cracked open. Next time Try the Texas way. And I promise it will be the best brisket you ever had.

[@allthingsbbq]

Hey Christopher! Thanks for the breakdown. We've certainly done our fair share of briskets around here, even cook em up really similar to how you described. Always down to try new things here in the test kitchen. "Never one way to do anything" - that's our motto! Thanks for watching!

[@drillsgtlangdon]

These pellet vids are getting old. Time to show some real "skill" and showcase the benefits and pleasures of running an offset.

[@allthingsbbq]

Oh, we run offsets. The only "real skill" in cooking is great tasting food. We agree that offsets are an amazing tool to get a great smoke profile on your food, but there's nothing to building a coal base & chucking logs on a fire... Sure, we can set a temp on the YS640s and go about the rest of our day being super productive while churning out great food, but what's the fun in that? Thanks for watching - offset vids coming out on the regular!

[@drillsgtlangdon]

Not dogging you bro, just saying that there is nothing like what you get from a true wood fired pit, offset, or even a cinder block pit etc. One thing that I can assure you is, Franklins bbq in Tx, and Fat Max's here in the Atl, didnt get to be two of the biggest names in the biz by using pellets. Cheers brother :)

[@stevenfraczak8374]

If you trimmed enough briskets, then you’d know youre trimming it wrong.