Chef Tom whips up a batch of scratch-made Brisket Hot Links, utilizing brisket scraps and big flavors to produce juicy, smokey, all-beef sausages smoked on the Yoder Smokers YS640s Pellet Grill.
Chef Tom fires up the Kamado Joe Classic III ceramic charcoal grill for Red Chile Brisket Tamales featuring smoked-then-braised shredded beef filling wrapped in beef tallow masa and corn husks, steamed until perfectly tender!
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?!