Competition Brisket Recipe
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- čas přidán 25. 04. 2016
- This Competition Brisket Recipe truly has no equal, and with the help of the Yoder Smokers YS640, Chef Tom will show you how to grill a blue ribbon brisket every circuit judge will fall in love with.
The sweet Plowboys BBQ Bovine Bold and the garlic-tinged R Butts R Smokin’ R Beef rubs make a perfect seasoning pair for this recipe, and Chef Tom foil wraps both point and flat midway through to quickly reach the cooking time finish line. Along the way he discusses how to trim your brisket to impress the judges and goes over how the hang test can help you choose the best slice for turn in. The result is a perfectly tender, juicy brisket that will have you searching for places to put a trophy. This technique has been honed over time as we have cooked with barbecue geniuses like Andy Groneman of Smoke on Wheels Competition BBQ and "BBQ Brian" Misko of the House of Q.
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Hi, how do you get smoke rings into the brisket?
use a bit of pink salt
Danny Su, the smoke ring is a chemical reaction in the meat. A couple tips... make sure you don't put too much rub on the outside of the meat, and don't let it sit overnight (it will start to cure from the salt which will limit smoke penetration). Also, cold meat is good for making sure you have a nice smoke ring as well. Thanks for watching!
Can you tell me where I can order some of those rubs you use from
Are you all base from Kansas City ?
I really like how you took your time and break it down step by step, I learn a lot, one day I will cook my first Brisket🙏🏽
I wouldn't try this one for your first. Watch his Texas style brisket video. Much more simple and in my opinion, better. Gotta rep Texas
Chef Tom! I bought a pellet smoker a couple years ago and have really only relied on your videos to prepare and cook things on it. I have done the Dr. Pepper Ribs, Seared Steak, Boston Pork Butt (which I love) and this Competition Brisket. I had never done one and was a little nervous. I followed the instructions to the letter and it was the BEST brisket I have ever eaten. Beautiful smoke ring, perfect temp, and passed the finger hang test. We almost ate it all in one sitting with 4 of us. Keep posting these great videos for beginners like me. Carl Parks-Petersburg, IL
This recipe worked great!! Smoked my first brisket today and it turned out perfect! Thanks and keep the videos coming!!!
I can't begin to describe how much confidence Chef Tom instills in me as I start on my Yoder YS640 smoker journey. Vids are concise, to the point, without fluff. Who has time for fluff? I certainly don't.
Keep on smokin'
Last summer, after my son burned a brisket on my Traeger, I must have watched 20 plus videos on smoking brisket before trying this one. I have followed this recipe 4 times since and all have been incredible with the burnt ends drawing the most raves. I then tried the St Louis style ribs recipe and was equally impressed. Having such success, I moved on to the bbq chicken thighs. I'm a native Kansan retired in Idaho having lived most of my life in Pratt and Hutchinson. I started watching "The Sauce" and finally put two and two together and realized that the All things BBQ store I have shopped at in Wichita is where these videos are filmed. I have learned so much from Chef Tom that I'm improvising with some success. Can't wait to try more recipes.
This was an OUTSTANDING video. Very informative and well produced. I've smoked numerous briskets that turned out great, but I learned a LOT from this video and am looking forward to applying your techniques. Thanks for posting it.
I'm just astonished by the quality and the handling of this the pieces of beef cut came out to a very high perfection level you guys are doing a fantastic job you definitely earned my subscription to this awesome channel... absolutely mind blown
Thank you very much for watching! We appreciate it, have a great day.
allthingsbbq thank you guys for this awesome production and you too have a great day
I really respect how much effort been in the competition briskets, but for me. I prefer the regular style, both parts attached together with a layer of fat between them, that's perfection.
All this is too much, just smoke the damn thing
My first ever brisket came out perfect and the best I’ve ever had thanks to your video. Thank you. Carl Parks - Petersburg, IL
I have to say, I've been smoking briskets for 15 years and never separated the point from the flat like this. It's brilliant, just did one today, the cook time plummets and you get more smoke ring. Nice!
but those cuts with the deckle are some of the best bites on a packer.
BearStar1 when does he say it's from texas?
I never said that he was ! I don't know where he's from
BUT That is NOT the way we do Briskets in Tx !
We NEVER cut a Brisket in half like he is doing !!!
LOL, another internet tough guy!
Every place has their own method - Tom's method here is practiced routinely on the KCBS circuit. Tom is from Wichita, KS.
Separating the point from the flat helps in the cooking process. And you're not turning in pieces from the deckle in your turn in box. If you're cooking at home, do whatever you feel like doing though.
I love your technique. Thanks for taking time. Im new to pellet grilling and I really enjoyed this video.
Props. You are the only one of many I've seen who separates the muscle from the flat end, which is so much more precise than starting from the thick side. I also haven't seen the thick end of the point butterflied. Everybody else just lops off the top to even it
Best narrated demonstration on breaking down the meat into separate mussels, then prepping for injection all the way down to proper slicing the product. You are a true talent, thank you. D Oktim
Top shelf video here. Great explanation, great video quality, clear narration. Definitely subscribing.
Thanks for watching! Let us know if there is something you'd like to see us cook.
About as thorough and informative as a video recipe can be, great work guys!
Thanks, and thank you for watching!
+allthingsbbq thx bro! my owner bought me a southern pride DH 65 smoker. I was wondering if there is a way to cut the smoke time down... just enough to be tender... the restaurant is open for 10 hrs a day and I can't leave it to smoke all night while nobody is there. thx
Honestly, if you increase the temp, you decrease the time. It is really a myth that you need to cook at a low temp for many hours to break down the connective tissue in a brisket. You should be able to do a flat in five or six hours. I would try cooking at 275º to 300º and see how you like it. If you have any more questions just let us know. Thanks!
One of the best videos on BBQ brisket I've seen...very thorough, concise and a solid technique.
Been watching brisket vids all morning. This is the best one so far. Looks amazing!
I'm just gettin started in smoking meat. I have purchased an offset smoker pit. Your video was very informative with excellent tips. Your brisket was the best looking I've seen on video. Mouth was watering at the end. Thanks agian
Thank you for watching!
That is NOT the way that we do Briskets in TEXAS !!! First , We DON'T separate the Flat from the Point and we DON"T cut off any of the Fat Cap on the Topside of the Brisket We season our Briskets with only Salt and Ground Black Pepper !! NO Fancy Rubs of any kind !!! AND we ALWAYS have the Fat Cap UP on the Grill while the Brisket is Smoking in the Pit Smoker ! The Fat Cap helps the Brisket stay basted . It's 1 hour to 1 hour and a half hours per pound at 225 degrees to 250 degrees F . And We DON'T inject anything into the Briskets !!! Injection is for Poultry such as Chickens, Ducks, or Turkeys ,... BUT NEVER BRISKETS !!!!
BearStar1 what you all excited for? This is competition brisket, not Texas style. You’re making us Texans look bad.
Well if YOU really are a Texan, as you claim to be, then You would know that I'm Right 100%! I worked in the Federal Fire Service for 30 years and have Pit Smoked many Briskets to feed the Firefighters and their familes and I have assisted other Firefighter '' Chefs '' in the process of Pit smoking Briskets and always the way and method that I mentioned above is the way that we did it ! AND most BBQ Restaurants do them the same way !!! Never heard of anyone ever cutting a Brisket into and Injecting it and cooking it with the Fat Cap down !!! That's Not how it is done !! Some good friends of mine have owned a German & BBQ Restaurant for years and they also do their Briskets the same way as I have mentioned !!
BearStar, actually, it's your opinion. You like it a certain way, that's great. But not everyone likes it like you do in Texas, and BBQ judges especially are picky about what they're looking for. It is ALL about adding layers and layers of flavor.
you just got a new subscriber buddy, your channel is very informative and awesome!
keep it up! Greetings from Germany
Thanks!!
I've seen this and all of your videos, but I still have to come back to watch this video every once in a while.
This is great! I enjoyed the cutting lesson. I just made my first brisket this past weekend and learned some valuable lessons. I am looking forward to developing my skills and this helped! Thank you
Nice I am going to have to try this on my channel
Southern Coastal Cooking ™ love the vids also my dude!
Fantastic guide on how to separate the point from the flat on the brisket. You went into really great detail and gave some really helpful tips. Thanks so much for sharing. :)
Looks amazing!!
Perfect step by step instructions.
Thank you!
LMAO!! something I've spent half my life learning and this guy shows you how to knock it out the park your first go around.. How does he sleep at night IDK!! Great video Great info
The only thing he don't tell you is you get what you pay for with brisket.. don't use cheap brisket! Even your first time.. it will come out dry no matter what..
He din't knock it out of the park. He ruined it.
Where's "your" channel? Love to see it!
@@TOMVUTHEPIMP Explain how, for a competition this is how you do it. I do not know why Texans are so easily offended.
@@michaelscalese4656 Watch the video called "IBCA competition brisket trim". It's a much cleaner trim, looks better, probably less risk of drying the meat out and get better slices and burnt ends. Not sure why everyone is hell bent on this abortion style trim.
injecting beef with concentrated beef? na man. love your content, i just love keeping it " middle road" when it comes to seasoning stuff.
You are the smartest person i‘ve ever watched cook a brisket, thanks. Was hoping to share the moment when someone tried this too but no luck :)
That was the BEST brisket video I've seen. I've separated the flat and point like you. Thanks for the tip about butterflying the thick end of the flat...Makes sense.
This looks extremely different that what we got in Texas, wanna try this cause im tired of just black pepper and salt flavor
Let us know how it goes, and thanks for watching!
Why do you wrap it in foil instead of butcher paper? Everything I've heard is that wrapping in foil ruins your bark that you just worked to get
The juice that you can collect in foil is just pure gold. I use it as a base for sauces and it’s just insane. I never tried in butcher paper, but i suppose tou dont really collect much liquid in it, right?
Thank you for the BEST video I have seen so far on how to cook a Brisket. As someone who has not done one yet, you have given me some confidence. Really appreciate the detailed explanation.
Thanks for the master class! Your description of trimming is the best I’ve ever seen (trimming is my weak point). I will be trying this method once the snow goes away.
and here I am... eating a pear =[
Fruit is important, don't forget it! :)
pineco74
Rick Ross? Is that you?
Chocolate and fucken curry... Not hitting the spot at all. My sympathy for the pear..
looks awesome. but I still stand true to salt and pepper rub. Apple juice and Worcestershire injection. no wrap. and no sauce.
I agree with the no sauce, maybe a little more bbq flavour in the rub, where I live, no prime brisket so gotta wrap unfortunately
fatmanvidz you stand true to salt and pepper but you inject?! (lmao)
fatmanvidz you don't add sweetness to beef you fucking rookie, who taught you to cook?
Steve Mcqueen lol shush rookied
Diabetic here... any kind of refined sugar in a rub or marinade is out for me... can only use fruit juices, powdered fruit, (or fruit extracts for flavor), and even then, in very small doses.
Wow this looked amazing! now I want to try it thank you.
Solid step-by-step instructional video; particularly with the attention paid to separating the two muscles. Also appreciated throughout the video were the reasonings for taking actions; helpful for remembering, testing and customizing. Excellent video!
blunt knife
Good spot
Weakest brisket I’ve seen no type of bark 😂
Bark is so overrated, focus on the meat bruh
deathsagaXX um no bark isnt ovetrsted
@@deathsagaXX if you call it a competition brisket it has to have bark
I have read all the comments from the bbq purists bashing this recipe and wonder if how the brisket tastes is not the best measuring stick. I have used this recipe a dozen times and have always been told that it is the best brisket they have ever tasted. What is more important than that. Chef Tom is the bomb. I've amazed many into thinking I'm a bbq genius using his videos.
love the way you clean it. Precise and expertly.
You lost me at BBQ sauce....lol...to each his own.
And you lost the competition without barbecue sauce... :)
Barbecue sauce is used as a layer of flavor that hits lightly on top of the brisket, and is of course instrumental in the preparation of burnt ends. In this style of brisket, it is necessary. If you're looking for a brisket recipe without it, check out our Texas Style Brisket here: czcams.com/video/K5rtd7GITlg/video.html
I'm from Texas so that may explain my prejudice against sauce. I will definitely check out your other video..
Speaking of competition, I'm curious as to why you didn't cut the flat down to fit a turn in box since after it's cooked you won't be able to.
These slices would fit a standard 9" box. We may do a box building set of videos in the future with some of our favorite teams breaking down different techniques.
allthingsbbq looks fucken good!
I feel like every bbq brisket is immediately ruined when a restaurant/cook adds sauce. It should be a condiment on the side, not a main ingredient added. I cannot enjoy a really great brisket when it has a tomato/sweet sauce on top of it. I want to taste the meat, not the crappy sauce...
This is a competition brisket method, a well executed sauce can mean the difference between winning and not even placing depending on the execution.
I understand that restaurants can do that, and it doesn't always work but hey, that's why I go to a different restaurant 😂
I definitely understand where your coming from, when I make brisket for my self and family at home I don’t use any sauce what so ever on the brisket WHEN COOKING, but on the side when I’m done, however for competition cooking almost everyone that’s competing and wining is using some kinda sauce on their brisket
I've cooked a few brisket. Never achieved the tenderness desired. Thank you for this. My mouth watered just watching.🤤🤤
I have learned more from this guy than any 10 other people, love his videos
Wrapping ruins the bark,and sauce ruins it too,this ain't Texas brisket.
Try this one on for size: czcams.com/video/K5rtd7GITlg/video.html
Very informative. Thx Chef Tom the lesson in separating the muscles. Enjoyed the video.
I love this channel. So much information. Great details throughout. Step by step instruction. Thank you for your efforts
You did a wonderful job. Your video was interesting and very informative. I am looking forward to incorporating several of your suggestions on my next brisket cook!
Great explanation of pre treating and breaking down this cut of meat. Thank you!
subbed
Thanks so much for this video! That us the best brisket instructional I have seen. Awesome!
Really I just came upon this and watched the whole program you did. Amazing job you did on showing and explaining doing the cuts, on the two muscles.
Wish I was able to get a plate of it lol, sooo I think I'm going to have and try it your way. Plus I had to subscribe to your channel. A good BBQ'er always leaves his options open for other opinions.
This is the best presentation I have seen! This guy knows his job and can explain exactly how to handle the trimming...I am impressed!! Can't wait to try i my self!! Not my first brisket though!!
Thank you for watching, and let us know how it goes when you try out this recipe!
Amazingly in depth ! It's obvious how much knowledge the chef has
Great video....thanks for sharing. Very helpful for the newbie smoker.
Those ASMR knife cuts
Hello, Chef Tom!
My brisket is in the smoker, as I type. This is the first time I've ever separated the flat from the point. I watched your video, twice, and I felt pretty confident. You're an excellent teacher! Being a female, I haven't really had much experience at any kind of butchering, and I got through it with relative ease, and it looks gorgeous! That's because of your excellent tutorial. Can't thank you enough! Thank you!!
Awesome! Let us know how it all turns out... and thanks for watching!
It turned out so good that I barely have words for it, Chef Tom! My husband was in awe! I have always loved, loved, loved brisket and I always wanted to try making our own. He was skeptical because he lived in Texas and tried it when he was in his early twenties and it didn't come out well. He's always told me it was too hard, a waste of money because it comes out tough, etc. etc.
I finally decided to just buy a brisket from our butcher, without his knowledge, because I am a risk taker! I spent time carefully listening to you as you described what to look for and how to know you're on the right track, and how to cook it. I dove in and did it and it came out AH-MAY-ZING!! The flavor was incomparable to ANY brisket that I've bought at any restaurant. And the burnt ends!!!! Pure, indescribably GOOD heaven!! My husband was in heaven and now he brags about me breaking down the meat, making the best brisket he's ever had and he's anxious for me to make another one.
I feel so proud and so pleased. I send everyone to your video and tell them of my experience with trying my hand at it with your excellent tutorial, and I will send them your way from this day forward. You really are gifted at teaching! (I'm a world class nuclear professional who knows a thing or two about teaching and you're damned good!)
Again, my most sincere thanks! I will photograph the finished brisket the next time I make one! Such pride and gratitude! Thank you!
I referenced this video each time so far. First time was not too bad, but I couldn't separate the point and flat correctly. Got it right this time. I love your videos. BBQ is my favorite thing to do. Thanks for your videos. There is a lot of material to go through.
Awesome, thanks Harry!
Wow this was a great video. I’m learning how to use my Traeger and this video was very helpful. Thanks from a new cook.
Excellent video! I could not have explained the brisket cooking process better myself. Loved the video so please keep them coming. One of these days, months, years, you guys should set up a virtual online cooking class for those of us who can't come to your location.
+Craig Framer We have thought about it and have the broadcasting equipment to make it happen, it's just about staffing it with extra camera operators to make it worthwhile.
i really was skeptical about the lenght of this video, BUT, i was wrong. You took my newby self through the process, so as that i could grasp this. I appreciate you spending the time needed. not everyone is a seasoned pitmaster. this video is my favorite on this subject. Bravo , now its time to sharpen a knife and cut the point from the flat..
Thank you for your shared knowledge!
Thanks so much for the great video. Love it
That is awesome. I am salivating that is the best process I’ve seen.
Thank you Chef Tom. Lot's of detailed knowledge and really grateful for the illustrated separation of the point and flat.
+Bobby O Thank you for watching... the point and flat separation isn't an easy process so we wanted to make sure the trimming and separating was incredibly easy to understand. Glad you enjoyed it!
That was an awesome video Chef Tom! I'm a home cook from Bangalore, India, and I enjoy your videos and the way you take the viewer through your process. Cheers Chef, and keep 'em coming!
Very good explanation. Thank you.
Looks outstanding!
I love the way you explain this stuff man, so thorough, but you don't waste any time either. Excellent video. I've never made a brisket like this before, but I want to try, maybe for Christmas this year. Thanks for the video! =)
Excellent video - thank you
Very informative and clean process; I look forward to more BBQ insights. :)
That looks awesome thanks for the tips...
Wow! Que buena preparación! Felicidades!
Very informative!! Definitely going to try this next time I do a brisket!!
Looks awesome.
Great stuff been getting a buncha folks telling me to compete and wow at the learning curve from backyard bbq to competition. Thanks!
Watch our four KCBS videos and talk to a few teams about timelines and box prep and you'll be set to start competing!
Y'all rock , keep up the good work , We'll be buying our new YS 640 from y'all , really like this guy , not cocky or loud just informative.
I went to a bbq class not long ago.Tom makes things easy & to the point.And it didnt cost me $500.00
Wow man that's some detailed awesome brisket. Very nice job.
Really enjoy your videos, thank you...!
Beautiful, well done!
that looks freaking awesome. can't wait to try this 👌
Best brisket video, thanks 👍👍
Just made a brisket using this method, but transferred to the oven for braising at 330F instead of back to the smoker. Best brisket we have had so far. The shorter cook time is amazing. Thanks for the great method!
Best competition brisket video hands down!
You make awesome videos man thank you!
thanks for all the good recipes Tom!!!!
Glad you're enjoying the videos!
Wow, am blown away just like any competitors who will ever go against this PERFECTION carnivore. 🤤🤯😈
Very professional and informative. Thank you.
Just wanted to let you know that this served as a valuable reference while I made my first brisket this weekend, thank you! This video, Meathead's book, and some videos from Aaron Franklin were my chief sources of info. *I didn't inject, because it didn't seem like a good first time protocol. I dry brined the separated cuts for 24 hrs uncovered in the fridge before applying rub. I use a Weber kettle, with a slow n sear-the meat was incredibly moist. Bark was crisp. 👍
Awesome cook Tom ..Great information...Thank you
@allthingsbbq you guys make awesome videos. the resolution is crispy and the directions are straight to the point w/ no filler. keep it up
Thanks!
Wow!! This is art . I would love to try some of that brisket !! 👌
Thank you!
Excellent
I'm sitting here, 4am, not drooling everywhere because of this video. I swear I could smell it. Beautiful
Thank you for watching!
It's not cooking it's science ! Thanx so much Doctor cookologist
You are right! Cooking is science and then it is art. Thanks so much for watching!
Can't wait to try this
Very nice video with great tips. Damn. Now I am hungry. LOL. Thanks
outfreakingstanding excellent job sir. I will give this a go very soon. Very detailed information. Thanks so much for taking the time. See you guys soon.
Thanks! You'll love this recipe... it's worth the work.
great video! great job explaining all your techniques, good detail.
Thanks for watching!
Best i've ever seen! Absolutely great work.
Greetings from Munich