Brisket

Chef Tom utilizes leftover brisket, smoked turkey and sausage for a Barbecue Lasagna, cooked on the Yoder Smokers YS640s Pellet Grill.

Chef Tom fires up the Big Green Egg and smokes a whole Creekstone Farms Prime Brisket using the Kamado Joe SloRoller.

Chef Tom breaks down a whole Creekstone Farms Prime Brisket and turns it into Brisket & Cheddar Smoked Sausage, smoked on the Yoder Smokers Loaded Wichita Offset Smoker.

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and smokes a whole Creekstone Farms prime brisket using the foil boat method. Juicy braised brisket with a smoky, crunchy bark... is the Foil Boat Brisket the best of both worlds?!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for these mouth watering Oklahoma Onion Smash Burger, cooked on the griddle inside the grill.

Chef Tom fires up the Kamado Joe Pellet Joe to smoke a whole packer brisket!

Chef Tom fires up the Le Griddle flattop and utilizes leftover Beef Tallow Smoked Brisket to answer the question, Will it Taco? The Brisket Breakfast Taco features Caramelo tortillas with toasted queso Chihuahua, a slab of brisket, sunny side egg and scratch-made potatoes O'Brien topped with salsa de arbol.

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Beef Tallow Smoked Brisket, cooked utilizing the Foil Boat Method.

Chef Tom shares his technique for turning brisket trimmings into valuable beef tallow.

Chef Tom brings together two of our favorite indulgences with these ground brisket Cheeseburger Egg Rolls, cooked on the Napoleon Prestige 500 gas grill.

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.

Chef Tom fires up the Yoder Smokers Pellet Grill for some chopped brisket & homemade fries. Piled high with sauces & toppings, it's Loaded Brisket Fries!

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!

Chef Tom puts three brisket smoking techniques to the test with The Brisket Wrap Test. We’ll uncover the differences between cooking briskets wrapped in foil, wrapped in butcher paper or completely unwrapped, and what it means for your next brisket cook.

Nothing says “Fall” like a bowl of chili and a football game. Today Chef Tom fires up the Kamado Joe Ceramic Charcoal Grill for a charcoal and wood smoked Classic Beef Chili with ground brisket.

So you've got leftover brisket... On occasion, it happens. Could you reheat it and throw it on a bun with some sauce? Sure. You could. Or you could go the extra mile and make a batch of these Brisket Nachos with Smoked Queso and your life will be forever changed. Do the right thing!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to smoke a delicious KC Cattle Company whole wagyu brisket. For this cook we let the brisket smoke open and unwrapped from start to finish, creating an impressive bark and smoke ring. Couple this technique with the injection and the fat content of the wagyu brisket and you get a juicy brisket with incredible texture and flavor with very little effort!

Brisket & Buffalo Sliders are the perfect way to combine the lean, earthy flavors of buffalo with the fatty, beefiness of brisket! Chef Britt ties it all together with tangy shallot marmalade and a creamy combo sauce!

We all want to get the most mileage out of our smoking sessions, and now more than ever we’re utilizing the ingredients we have on hand over running out for ingredients. This Brisket & Dumplings recipe is a great way to do just that!

How do we celebrate a big win? With amazing food! Chef Tom channeled his excitement for the Chiefs with this recipe for Kansas City Brisket Burnt Ends.