Umami Bomb Brisket
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- čas přidán 9. 12. 2019
- Everyone knows about sweet, salty, sour and bitter, but have you met your new best friend, UMAMI?! It's that fifth sense of taste that your brain associates with savory, delicious roasted meats, and it's the star of the show in this recipe for Umami Bomb Brisket!
Click here for the Umami Bomb Brisket Kit: www.atbbq.com/sauces-and-rubs...
Full recipe: www.atbbq.com/thesauce/umami-...
You're the KING of Kindness. Not many will stop and show you how to do a FLAT. Your detail is amazing. Thank you - I THINK I undercooked my first flat once thinking I'd overcooked it...
Ok right but hear me out. Why are you randomly capitalizing entire words
@@CrispLettuce eMpHaSiS?
Everytime time I watch these videos I think, damn my knife is dull lol.
That can easily be remedied. Here's a link to some of Chef Tom's favorite Boning Knives: www.atbbq.com/instantsearchplus/result/?q=boning%20knife&page_num=2. Also, here's a link to a great Universal Knife Sharpener: www.atbbq.com/accessories/cutlery/knife-sharpening/wusthof-four-stage-universal-manual-knife-sharpener.html. Hope that helps. Thanks for watching!
Funny you say that because I paused the video and started searching for a new knife. ha
@@allthingsbbq thanks!
@@michaelskipworth6433 haha
@@allthingsbbq , those are the links I was hoping for, thank you!
You have done it again sir,thx for another nice video. I luv the way you explain and break down what and why you are doing something.
Will have to give this one a try . Looked very nice, thanks for posting.
What an awesome video and you do an excellent job of clearly explaining every step.
Dude could be earning millions in a Michelin starred restaurant in NYC, London, Paris. His understanding of flavour is unbelievable
Chief Tom I love used so many of your tips and tricks to create so amazing food your my inspiration
Chef Tom, have mercy 😵😵 I am in awe, looks amazing!!
You’re a genius and i have learnt so much. Thanks
What I need is that brisket serving dish. PERFECT ! I did not see one at the ATBBQ site.
That is looking awesome and great. Perfect job Chef Tom 👍👍👍
My wife just came in here and asked me why I'm breathing hard. I had to tell her I was watching porn so she wouldn't think I was weird.
Hail Trump! Let's keep Michigan red!
Poe,🤣🤣🤣🤣🤣
@@437765513 Hail Trump? Like as in Hail Hilter?! Hmmm makes sense.
@@jjimenez8430 "hail Hillary"lol jk fuck that bitch I'm glad that evil bitch didn't win the office
Trump2020
How in the absolute fuck, did this turn political. You guys need to get a life forreal,on both "sides"!
Harry Soo would be proud of this video. Great bend and tug on that brisket slice. Another high-quality cook!
One of your best recipes yet
Great job Chef!
If I had never seen y’all’s videos before and I just closed my eyes and listened.. I could swear I was listening to Paul Walker teach me how to prepare and smoke a brisket flat 😂 love it!
One of the best brisket videos I have seen.
You’re a freakin legend Chef Tom! This is awesome! I’m doing this!
dude....i don't think i have ever seen you make something that didn't look absolutely amazing!!!!
Hey Chef Tom! I’ve followed quite a few of your recipes now and they’ve all been a hit. I just pulled my brisket off at 160 and WOW does this thing smell good!! I cannot wait for this to finish! Thanks for the great videos!
Thanks for following us & for the encouraging word!
allthingsbbq it’s resting in my cooler now. 30mins and counting.
Love the content! 👍
I love your videos. I've tried multiple recipes with my most recent being the bacon wrapped turkey roulade which came out fantastic. One question though, how do you rest your brisket? I've seen wrapped in a towel and stored in a cooler. Thanks.
Amazing as always.
I'm making this Brisket right now here in So Cal.. Injected, rubbed and placed on the pellet grill. Can't wait. Thanks Chef Tom.
Hope you enjoy!
Looks great. Nice addition of using Miso, Used it on Salmon with a bit of Brown Sugar and made some great salmon steaks that will blow your socks off! Will be trying with a brisket now!
Love this looks delicious
That looks fantastic brother.
Work of art!!!!excelent
just a great job love your vids and tell me what kind of knife are you using for cleaning that meat?
Awesome again Chef Tom👍👍
How about a tutorial on how to choose what cutlery to use in what situation. I seem to struggle there.
Love the channel, cheers from Buffalo NY 🍻
Good tip on putting it back in the sauce.
As soon as you slice a brisket it drys out so fast. I will apply this tip in the future.
Great video man, keep it up...you got something here
Never considered using miso for binder. Awesome recipe!
One more way to an amazing brisket...!!!
Your going to make me go broke. I just ordered everything for the prime rib you made last week. And now I gotta buy more for the brisket I have in the freezer.
Respect from Egypt chief
Chef Tom, you guys are producing amazing content. Keep it up! Do you guys usually use prime or choice brisket?
Our preference is always Prime. Thank you for watching and being a fan of what we do.
Fantastic!
👍🏽👍🏽 great video!!
Good Lord that looks amazing 😍😍😍 Who gets to eat all of your cooks? If it's your crew, where can I apply to join?! Haha
Killer ! I’m coming down for some of that perfection🇨🇦🇨🇦♥️👍
I think you garner the label of Professor as well as Chef. It just doesn't get any better than this! In Texas we Say this is how the Cow Ate the Cabbage!
Giddy-up ;-)
I need to try those flavor combinations minus the soy bean spread. I've been wanting to try David's injections anyway so what better time than now. The only improvement I would've like to see is a good bark but I guess that's hard to achieve when you're braising. Thanks for the video. Thumbs up.
My thought process is that since he did this in roughly half the time of an average packer, maybe if you bumped the temp down to 250 and cooked over a period of ten hours, you'd get a better bark. Wrapping in foil might still be key since you want the liquid. But you could always opt for butcher's paper and see how that turns out. If you did that, I'd say have a drip pan larger than your flat to catch those juices.
Impeccable timing, as I have a Brisket to cook. I have a tub of Miso in the fridge. Though I use it in soups n stews, it has never occurred to me to use it as a binder. Great idea. Thanks so much, Tom!
How does this have any dislikes??? My tummy is screaming😂😂😂 looks amazing!!!
Chef Tom I have 2 ideas for a video. 1st, we are traveling this Christmas and our dinner is going to be "heavy ore durves". I would be interested in things you can prepare ahead of time. I will have access to an oven once we arrive. And 2nd, I would love to know how you warm up leftovers, pulled pork, brisket, and ribs. Thanks for all of the great videos you do.
Now I have to go knock the snow off my pellet grill. Damn U Chef Tom … lol!
You deserve more subs and views
mouth watering
You can also buy Takii Umami Powder which is shiitake mushroom powder essentially, I use it all the time in stews, roasts, stir fry and anything I want to add some of them umami to
The bar, is in orbit. Incredible.
One of ur most educating episode, awesome shit boys!
I'm a newbie with brisket,cooked one flat before and it took 9+ hrs(too long,but was good)on a Traeger ,going to do one tomorrow ,any suggestions on temp for smoker
I cooked a brisket got it out at about 210 rested it for about 3 hours the brisket falles apart do you think was the resting time that made it to tender ?
Bravo!
Miso on brisket!!! I love this guy!
I did red miso/soy on a brisket it was the most amazing brisket I ever smoked. Hands down better than the normal Texas style
Another amazing video Tom. Question for you though, when you're talking about cooking temps on the Yoder would it be possible to get a similar temp for smokers that don't have a top shelf? From what I know a lot of pellet smokers (especially the really popular ones) don't have a top shelf, traager, green mountain, even the new Weber. I find on my Green Mountain I have to use a much lower temp but its hard to know what that temp conversion is.
If you don't have a top rack buy chicken and cook it . Buy 3 and put them from left to right. cheap and you can find the sweet spot on your pit. you can also buy legs or thigh. good luck
@@josem7290 I wasn't so much thinking about hot spots, I was wondering what the temp. Should be without a rack since you're closer to the heat source.
ok. well I us to cook at 225 f. it took long. 10 -14 hrs. now I cook at 325-350 for 3 hrs dry rub and injected with beef stock. then I wrap it up. keep at 325-350. check 3 hrs later if it gets to 190. I'm good if not I keep in in check every hr till I get 190 f . put in in a cooler for 45 min then serve. now I can cook it at 5-7 hrs.
Chef Tom,
Some great tips (miso, celery seed, using juices once sliced); thanks for that!
One question though: I wrap in butchers paper so as not to "braise" as such, why did you choose foil? was it because this is a flat and not a packer? Thanks again for any info.
NYMJK I suspect with the leaner flat, he’s saving as much juice as possible since there is not much fat.
Butcher paper sweats, foil doesn't. Hence the braise juice at the finish. Looks yummy, don't it?
Add fish sauce! Thats where the umami is!
I NEED A CHEF TOM CHRISTMAS TAMALES VIDEO UNDER MY CHRISTMAS TREE STAT
Hi chef Tom, I had to freeze my brisket because I got called away to work so I was unable to to cook it before I went, do you think this will affect the texture or flavour if so is there any way to remedy this? Many thanks.
Do you feel low and slow 225-250f give a moister more tender product compared to 300f range?
Very cool
used to be that I would see someone trim too liberally, I would get angry that they are wasting meat. Now I get excited for the sausage I could make with that trim.
I honestly do every brisket this way. I’m not sure why this hasn’t caught on?!?
You look exactly like a straight edge version of Action Bronson. Nice
Full man bbq crush going on.
Take a shot every time he says Umami
who is game to count how many times chef Tom uses the word UMAMI!!!
What type of Miso should be used (white, yellow, red...)? Thanks in advance!
Do you think you can do a shoulder clod someday?
What a dream!!! 🤩
Sweet
Link to where I can get that knife you’re using?
that's how it's done!
the point was sliced from the thicker part of the meat that’s why the clean cut is there
Did he say what flavor wood to use? I didn't catch it lol :) (too mesmerized by the art & beauty of the craft). What wood flavor?
I’m sure it’s great but the bark kind of went away when you opened it back up. You think the way it was wrapped was the reason it steamed it?
Some mustard seed would be a great add!!
Nice
that's a nice knife
Big fan
You mentioned braising the brisket as you wrapped it in foil. Foil produces a softer bark than wrapping in paper. I wonder how soft the bark would be if you actually braised the meat instead of wrapping in foil? Good video, thanks
Was there a strong celery taste?
Why did you not add mushroom powder to the rub on the outside? I do that occasionally but never injected it. Works pretty well. You would never know I used shiitake powder if I diddnt tell you.
gr8 video tom
Making my mouth water 💦
Can you make an oooohhh daddy brisket next?
Is it salty ?
Umami?!?? Ooooh mommy!!!
Ahhh ATB, it’s been a while my dude.
What knife are you using?
Awesome recipe. It seems like you were being slightly passive aggressive towards the butcher where are you got your flat. Ha ha. I’ve been there before. All you can do is turn it into the best deal possible and you did a great job!
Would you normally want to rest the flat with this method of cook? That was a lot of steam coming off, and I always thought that was moisture escaping?
He did for 45 minutes
I'm wondering whether he rested it wrapped or unwrapped. In the video, he took it off the grill unwrapped, showed it post-resting unwrapped, and it was still steaming hot. I'm not sure how he managed to rest his brisket 45 minutes, unwrapped, outdoors in cold temps, and stay steaming hot...
You could ad a liltle bit of fish sauce to the liquid for the next cook
I don't know how this tastes like but i like my brisket with salt and papper
I have a request. Smoked fried brisket. Or just fried brisket!!! Can it be done??? Is it edible???
try red miso and gochujang rub :) oishi
Think of it this way that brine that’s leaking out would make for a decent binder for a dry rub.
recipe looks great but why didn't you let the crust set before wrapping? Lot of unset bark there still - just curious!