Christmas Smoked Brisket
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- Äas pĆidĂĄn 11. 12. 2023
- Christmas Brisket đđ„âš
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Chef Tom is here to teach you an old holiday brisket classic recipe that'll have your guests coming back for seconds and thirds.
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Whether you're a seasoned holiday host or trying your hand at a festive feast for the first time, this brisket will have your home brimming with holiday cheer. đWe recommend a glass of splice cider for the ultimate holiday dining experience. đ„ Link below for the full video tutorial. đ
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#ATBBQ
Nice to see them using his younger brother. He deserves a shot.
I consider you one of the best ambassadors of American cuisine.
Thank you very much for your videos
Definitely like the non robot Tom weâve seen transition from years past. Thank you chef Tom!
A yeah back when brisket on average was about 26 bucks compared to 78 now, same size brisket đą
I bought my Weber Smokey Mountain cooker in 1990 and it's the 18 inch and I remember buying choice briskets for 79 cents per pound at Walmartđ
Chef Tom getting a remaster edition, i love it and im here for it
I was at the ATBBQ store picking up some seasonings last Friday when you filmed this. Been watching for years and really appreciate how much youâve taught me. It was a bucket list kinda moment for me. Thanks for sharing all your knowledge with us. Salute.
Bring back more throwbacks !!!!!!!!!! đ„đ„đ„
Chef Tom is the real OG!!!
Oh man that looks delicious and just the sort of food I crave this time of year đ
Love brisket! Especially for the holidays
Ive made MANY briskets over the years using this recipe. My family loves this brisket recipe and its good year round and not just for the holidays. Seriously Ive made briskets using this recipe so much that I have it memorized. Thanks Chef Tom!
I done seent this vidya once before, but I just seent it again. Worth the rewatch, Chef Tom.
One of your future cookouts might consider two or three whole chickens stuff with cut naval oranges. On a rotisserie the orange juices combine with the chicken juices and baste them 100% of the time adding a slightly clean, unfat flavor that is so tender. It's really an eye opener but the flavor is tremendous.
That tri-tip seasoning is probably the best one I have bought in the last 3 years.
That's quite the endorsement, thank you! It has been one of our favorites since we were introduced to it nearly 15-years ago, it's great on so many things. Thanks for watching!
Definitely one of the best! I've used most of the Cattleman's Grill blends, and with the exception of the Ranchero, I've enjoyed them all.
@@allthingsbbqIâll be buying it. CZcams hasnât been giving me the notifications
Patience you must have - well done my young padawan đđ
That brisket looks great!
GREAT VIDEO! And a great idea to change things up for Christmas. I'm going to do this for our family Christmas Party!
Crazy how briskets are trimmed more aerodynamic now a days. Also crazy there was no mention of making tallow with the beef fat. 2 trends that have taken off since this video. Love the channel.
Thx! Remembered almost every line dxD
Love your show.. Both educative and entertaining
Everything I learned about cooking brisket, I learned from Chef TomđđŒ
Been watching, learning and after some time had (what my tastebuds considered), a major success on my first cook. All thanks to Chef Tom and his great teaching skills. And of course, also thanks to the farmer who raised that delicious beef too (it was sooo good)! Itâs awesome to be able to see a knowledgeable person share tips & techniques. All we have to do is pay attention and listen to him. And we can create the same at home. And this brisket is my new favorite by far. Definitely giving it a go after xmass though as that menu is already set. But soon. Looks so good and those vegetables look sooo good. I can only imagine how good they are with that brisket happily braising away on top. After watching this the only thing my brain can register is melt in your mouth deliciousness đđ
Merry Christmas Chef Tom and everyone behind the scenes at ATBBQ. You guys all rock!!đ€đŒđđŒđđŒđđ€¶
Hell yeah!
NICE!!
cool
ATBBQ Does a Clip Show
Curious why you used vegetable stock versus a beef broth for the injection. Would that be too beefy? Would you ever use something like a canned beef consommé as the liquid, or again would that be too overpowering?
I'd assume the vegetable stock since it's a holiday brisket and it'll add more herb and spice flavoring than just beef stock.
What brand of knives do you use?
Requesting your take on a Christmas Goose ... check out Adam Ragusea recipe on it!
Have you made a smoked venison ring bologna yet?
Hey whats with that Santa Monica Grill sporting a Yoder label?
They make both a 36" and 42" Santa Maria style grill called the El Dorado.
Hey chef Tom, really enjoy this channel. You think you could mention some metric numbers and degrees Celsius? I am losing watchtime recalculating đ
This brisket ain't no limp bisket!
Great job Tom. Look up the autobiography Within Heaven's Gates by Rebecca Springer. Page 64.đ Christmas gift for your family.
Shout out to everyone who watched this video 6 years ago
What time should we all come over?â€ïž
STOP SQUEEZING YOUR MEAT!
Well you broke your promise, I'm disappointed. Where's the smoker!?
I dont care where you from, the way you trimmed that brisket is criminal. Thank god you ainât in Texas, maybe thatâs why nobody has ever herd of kansas bbq
Haha. Herd. Like a bunch of cattle. I get it.
What did he do wrong in your opinion?
â@@keithbertschin1213cut too much fat