The Z-Man Brisket Sandwich

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Kansas City BBQ classic, the Z-Man Brisket Sandwich from Joe's Kansas City.
► PRINT RECIPE: www.atbbq.com/thesauce/z-man-...
Creekstone Farms Prime Brisket: www.creekstonefarms.com/colle...
RECIPE COOKED ON: www.atbbq.com/yoder-smokers-y...
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** TIME STAMPS **
00:00 Intro
00:49 Injecting the Brisket
03:19 Seasoning the Brisket
04:54 Smoking the Brisket
05:39 Wrapping the Brisket
08:06 Making the Onion Rings
10:57 Slicing the Brisket
12:44 Building the Sandwich
15:24 Let's Have a Taste
16:11 Outro

[@zakelwe]

I read that as "2 Man Brisket Sandwich" which also sounds excellent! Really like those onion rings too.

[@noareastaynorthcrew4686]

Fun fact: when Chef Tom dangles his meat we all look in amazement .

[@jernigan007]

meat gazer

[@jon4589]

He had to cut it in half to fit on a sandwich.

[@tommybertken3600]

If you go, you gotta go to the original Joe's location in the gas station. 👌

[@tommybertken3600]

@JEFF SHAW 👋

[@morton6485]

The Z-Man is a must have if you're new to KC bbq. You guys should make more sandwiches and specialties from bbq places around the country. I think that would be awesome.

[@longhunter5935]

KC is my adopted 2nd home. I hear so many people go on about Gates and Bryant’s. To each their own I’d rather go to Oklahoma Joes’, Borbecks’, or if I have the Wife along Jack Stacks. Honorable mention to Q39. Love KC BBQ.

[@JayDoc895]

@@longhunter5935 Jack Stacks baked beans! Best I’ve ever had. Hands down.

[@longhunter5935]

@@JayDoc895 - have you had their beef burnt ends? Incredible!

[@JayDoc895]

@@longhunter5935 oh yea, they are really good. I used to live down the street from the crossroads location 🤤 made weekly visits!

[@elitelawn9547]

OMG!! Brisket Baby!! That sandwich looks amazing. I must try. CT thanks for another amazing recipe.

[@Puffzilla777]

Rocket Pig next?? 😍😍

[@chadwilliams2206]

The Rocket Pig is my go to nowadays when I go to Joe's.

[@samuelhansbro5460]

Stop using emojis. NOW.

[@nickcutler3802]

George Motz from the Burger Scholar talked about a legendary regional smash burger from a place in MO that is no longer in business due to highway expansion. It's called the Goober. Maybe you could give that burger an ATBBQ flair.

[@chadwilliams2206]

Believe that must have been the Goober Burger from the Wheel Inn that was located in Sedalia, MO. It had peanut butter on it.

[@nickcutler3802]

@@chadwilliams2206 the very one

[@Kevin_747]

@@chadwilliams2206 Yep, thats what I remember. Used to stop on the way to Lake of the Ozarks.

[@chadwilliams2206]

@@Kevin_747 same

[@mike7568]

As a native Texan, I always cook a whole packer, and generally shy away from anything but salt and pepper (I use a little garlic powder and paprika if I want to get crazy), but your videos make compelling arguments as to why I should expand my horizons.

[@MrMrsregor]

you should never be afraid to try something new while cooking, especially if you think you think you have already "perfected" the dish. there is no room for improvement if you just stick to the exact same thing every time you toss something on the smoker... enjoy the cook, not just them meat ;)

[@mike7568]

@@MrMrsregor It's definitely a regional preference/nostalgia for what I know - living outside DC now, there are no good BBQ joints, and absolutely zero that know how to make a proper whole brisket - so I bought a YS Cheyenne and made what I knew. I've used a lot of ATBBQ's rubs mentioned in the team's videos and have shared many great meals with friends and neighbors - brisket just seems sacred to me. I'm not afraid of trying something new - I explore a different continent/country once a month for a few meals (I've been trying to find decent regional African cookbooks lately) - Tom and team...smoked lamb merguez - I'm doing it with the pre-made sausage my next cook - would love to get your perspective on this lamby little meat bomb.

[@benborsa8266]

i need to stop what your channel before bed🤣....🤤🤤🤤🤤🤤

[@thomasgates7852]

Nice call on the Cowtown BBQ sauce its probably my all time favorite

[@calescapee9642]

Man! Your killing me! I'm gonna go on a BBQ rampage!

[@scottsong20]

Brah I've used several of your brisket techniques and they came out AMAZING! You one bad ass chef!!!

[@pablojpadilla9460]

Cmon KC!!! Love the Chiefs and the Food from this city!!

[@davidstrohmeier9433]

You made my day. What a wonderful and delicious dish🤩

[@nicklasandersen7785]

The amount of mouth watering going on every time I see these videos is nuts. God damn that looks amazing.

[@pflick13]

I have to remember to eat before watching your videos! Looks so good!!!

[@LRogers2806]

Chef Tom, let's see some "left over" videos. I need some inspiration for left over pulled pork/chuck roast/brisket etc.

[@google_must_die]

burritos with baked beans, cheese, bbq sauce

[@qrool138]

You can make birria with the left overs from brisket and chuck roast and with the pulled pork you could make some chilaquiles

[@robservice2433]

That looks amazing!

[@TMac0925]

Awesome as always. Thank you

[@Syphyllchris]

Bbbbrrrruuuuhhhhhh..... Made my day with this one. Loved it! That brisket was spot on

[@ChiefMoonChunks]

I'm not drooling, you're drooling.

[@RumandCook]

Looks like a fine meal that any BBQ fan is going to like.

[@williamparker6649]

Yum my mother is watering!

[@karltonbuisch5074]

A perfect combination the ZMan sandwich and Boulevard beer. The best of KC.

[@NepGangster]

My god. Salivating here

[@pattwomey981]

That looks awesome. I could almost taste it...

[@kylecollins6835]

Dang that looks amazing!

[@chrisbrennan2208]

Why do I watch this at work lol. That looks amazing

[@carlcameron3524]

I couldn’t miss this video❤️💯

[@JayDoc895]

Great video! Makes me miss KC! Definitely will be making this when I get my smoker in a couple of months!! Question, can you do a review of the meater probe? I have a fireboard 2 pro, but curious about the wireless capabilities of the meater.

[@manogalaviz4749]

"Oh yeah, Brisket Baby!" 'nuff said...

[@longhunter5935]

Love the Z-Man. It’s a must get on my way through KC.

[@BadAccentHD]

i have been waiting so long for this video

[@Kevin_747]

I like the Z man but only get it occasionally. My first BBQ sandwich memories were at Russ Fiorella's Smoke Stack BBQ (south KC) in the early '60s. He had a sandwich called the 69er, 'cause it was 69 cents. Choice of two meats, shredded lettuce and tomato. His family carries on his legacy with the same sandwich called the Jack Stack, now about 14 bucks. Thanks for featuring KC BBQ Chef Tom.

[@kirkabarca5687]

I bet during that era the 69er was not because his sandwich was 69 cents...

[@pablojpadilla9460]

Gorgeous!!

[@christopherday210]

Looks good!

[@mikeharry2509]

I’m full from dinner but I’d eat that entire sandwich right now. Damn that looks awesome.

[@BBQSchwabe]

Like always great video, pretty interesting 👍

[@alucardalex]

Man you are so much next level 🤯

[@scott729]

Hell yeah Tom

[@worldbfree4u]

OMG, now that is a 'real' smoked brisket sandwich!!

[@Naemamnam]

Thumbnail ,, oh my god... 😳😳 it looks really good !

[@corygoodale9768]

Its a smoother pour it you have the nozzle of the carton at the top!

[@tristanmefford2609]

chef tom, our dillons and walmarts both carry Oklahoma city Joes kc bbq sauce :) fellow Wichitan

[@troygreen9321]

awesome

[@MrRatFinkster]

I had a brisket that was near to that for thinness and the edges got a bit too dry so they shredded on cutting - should I be injecting as a rule when dealing with such thin briskets?

[@hambycm]

Please consider doing the Badwich from Elmer’s in Tulsa.

[@juangarcia4283]

I m humble o, Z- man is good, but, Gates and Son's is excelent. Their rub and sauce is the bomb (as we used to say.)

[@andrewtindal1433]

Could you make the Skokie Joe? It's from Joe's Kansas City BBQ. It's pulled pork, and chopped brisket and pickles.

[@scottcline87]

ZZZZ maaan!!

[@bencavanagh5425]

Fantastic !!! Where buy your products from? I’m a Weber kettle fan but looking upgrade , what is your recommendation on bbqs? 👍🏻👍🏻

[@allthingsbbq]

atbbq.com It all depends on what fuel you wanna good with! Pellet, Charcoal, Split Wood, etc. Go check out the website - we have something for every style of cooking!

[@ivse9696]

WOW - this is an absolutely impressive sandwich again, it looks so delicious 👍👍👍

[@AzizMeshal]

Any similar product or recipe of fries seasoning of Joe's?

[@pitbossross2542]

11:34 "that's a beautiful dangle"

[@sam.vloemans]

Hi Tom, I'm a big fan off the channel located in Belgium. In 2015 I was diagnosed with MMA (mammalian meat allergy) caused by a tick bite. As I understand this is also getting more and more common in the central and southern US. Long story short, your briskets look so delicious but unfortunately they are out of the question for me. Poultry tough is no problem and I found that ostrich is a good alternative for beef since it almost tastes the same. The only difference is that it is much leaner. Do you think it would be possible to prepare a brisket inspired piece of ostrich on the channel? That would be so awesome. Cheers, Sam.

[@allthingsbbq]

We'll look into it! Sorry to hear about your situation. We'll see what we can do. Also, we love cooking poultry on the channel so there's some options there.

[@bretkoesser]

@@allthingsbbq Joe's Lean 'n' Mean is a great one for this

[@Stlmgnolia]

brisket baby,panko onion rings baby!!! Chef Tom how about doing a Bomeless saddle of lamb onb the yoder 640

[@PatentlyRidiculous]

Do you ever score the fat cap prior to seasoning?

[@allthingsbbq]

All the time! Skipped that step this time around, but if you watch our other brisket recipes you'll see CT scoring the cap. Thanks for watching!

[@zercool6]

Great vid! Now do the Rocket Pig from KC Joe’s.

[@byrny111]

Why do you never use the stick burner??

[@CPTTango30]

I would like more info about that Red grill in the back of the intro.

[@allthingsbbq]

That's the new Kamado Joe "Kettle Joe". Super slick kettle grill! It has some of the amenities of the ceramic built into it for heat retention & regulation. The charcoal is further away from the grates than a Weber and ships with a diffuser so smoking on it is pretty effortless. Chef Tom cooked on it a couple vids ago. The Butterflied BBQ Pork. www.atbbq.com/grills-and-smokers/ceramic/kamado-joe-kettle-joe-charcoal-grill-with-cart.html

[@kylehamburg4571]

if your in KC you have to stop at Joes to have a legendary z man

[@HobiesGarageBBQ]

Dayum!!!!!

[@BerryMcCaulkiner300]

Tom stop touching the probe!! 🤣

[@chaseh2371]

Doesn’t the Z-Man also have some crispy pickles on it? Just adding another flavor blast in with the combo of sweet bbq sauce (I love OK Joes Spicy sauce even more), Smokey brisket, and Crispy Onion Rings

[@davidsnapp3145]

They serve the pickles on the side - I always put them on though!

[@brandonwhetstone1489]

You missed another celebrity endorsement of the Z-Man: Anthony Bourdain!

[@IsaiahHoerauf]

Do you not put binders on a brisket?

[@allthingsbbq]

The excess injection liquid is spread across the surface of the brisket to act as a binder.

[@rogerrtewwr4723]

damn that looks good, needs some pickle action though

[@HerbRasta]

Good night sweet baby brisket sammich...

[@SycoPhan7]

This made me realize that I don't know much about KC BBQ. I know Texas, Carolina, Memphis, but it seems KC has been forgotten amongst the trends lately. You should fix this Chef Tom!

[@bretkoesser]

Burnt ends...absolutely can't forget about burnt ends

[@fleshwelder82]

God bless

[@steveself5429]

@15:15 that's what she said

[@kevinmckenna2559]

Where can I get that injector you used????

[@allthingsbbq]

Here ya go: www.atbbq.com/accessories/tools-and-utensils/injectors-and-marinators/all-things-barbecue-meat-injector-with-pistol-grip.html

[@tomm5780]

Is it me, but does the KZbin format not share sponsored links. I am interest in buying some spice

[@e.matthewmorris7469]

Double Z-man add sausage

[@mtb_landin]

As a dane I envy you guys.. we just don't see stuff like that.. only ever get it if I make it myself..

[@JoeTheDIY]

You're welcome to come to KC anytime. Kansas City is primarily in Missouri, and there's a smaller bit of Kansas City on the Kansas side of the line. The people here are friendly, and the BBQ is legendary. You could spend a month here, and have BBQ for lunch and dinner every day, and never hit the same place twice. The largest BBQ competition in the world takes place here.

[@aaronguerrette]

The only Z Man is Tom Zenk!

[@jon4589]

Everything looks great, but I covet those onion rings.

[@johnwhite1475]

Give us a tour of your man cave. And outside we keep hearing cars. Next to highway?

[@gtieszen]

They're on Douglas, main EW street through Wichita. Check out Google street view. You'll see they have a large covered/open air patio where they can demo the smokers an film YT videos.

[@neilrecords29]

😍😍

[@bencavanagh5425]

What we do with out tin foil 😂😂

[@jeffwreckz2254]

Anybody else come in for the "2" man brisket sandwich?? Lol

[@rogerrtewwr4723]

hmm that broiled cheese

[@irlshrek]

hey if youre not going to eat that other half can I have it?

[@YummyFoodSecrets1]

❤❤💓❣👍

[@kamj6607]

what's up with youtube chefs mixing stuff in the smallest possible bowl

[@KingOfAshesMusic]

If all the cows and pigs that Chef Tom has cooked were still alive, they could sue him for sexual harassment for the way he always molests the meat before he cooks it lol.

[@jackcambridge]

please can you put a warning at the start of your videos please. 'do not watch while hungry' Man im english and now want to move to kansas/ texas and anywhere they do great BBQ.

[@joshualaird5303]

why don't you just sell these on a street corner? do you not wanna be a billionaire?

[@ELLUNCHBOX99]

im not really a germaphobe but the dirt under the nails made me cringe

[@kyleaujay9482]

That looks amazing!