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 & 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 milage 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. Buy the Kansas City Burnt Ends Flavor Kit today: https://www.atbbq.com/sauces-and-rubs/flavor-kits/kansas-city-burnt-ends-kit.html
Chef Tom puts together a delicious Brisket Quiche, featuring leftover Umami Bomb Brisket, baked on the Yoder Smokers Pellet Grill.
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 the star of the show in this recipe for Umami Bomb Brisket!
Chef Tom fires up the Kamado Joe Classic III Ceramic Charcoal Grill to share his version Texas Chili. Homemade chile base, no beans, and best of all… smoked brisket! It’s Texas Brisket Chili!
Fresh ground beef brisket patties, American and pepper jack cheeses, bacon, smoky mustard grilled onions & cowboy sauce on a brioche bun. Giddy up! This is the Cowboy Brisket Burger!
Brisket. Coffee. Chipotle. Ancho. Red wine. Smoke. This Coffee Crusted Brisket recipe features all of the above AND MORE! It’s not just brisket. It’s a full meal! If you’re ready for a truly down to earth brisket with incredible flavors, read on!
If you’re looking for a go-to brisket recipe, then look no further! This Smoked BBQ Brisket recipe doesn’t fuss with the bells and whistles involved in a competition style brisket, but boasts great flavors, the smoke-factor you love and most importantly, produces the best gift a brisket can give… burnt ends!
Chef Eric Gephart is back with another amazing recipe. This time he takes the classic BLT (bacon, lettuce, tomato) sandwich and takes it up a notch by replacing the bacon with brisket. Enjoy!
Spring is upon us, so hopefully everyone who hasn’t been grilling and smoking all winter long is dusting off the smoker and ready to kick out some killer tacos! This is a recipe that you’ll want to try now, because it’s gonna be a hit all Spring and Summer long! Check out these Brisket Tacos
Chef Tom trims up a whole Creekstone Farms brisket and then smokes it up with a savory flavor profile for the holidays.
Chef Tom smokes up one of our most requested recipes, pastrami! He cures it for six days and then smokes it on the Yoder Smokers Loaded Wichita. Enjoy.
Chef Tom grabs a small brisket flat from the grocery store and cooks up some pulled brisket sandwiches with pickled red onions and a scratch made aioli. All on our Kamado Joe Classic II Ceramic Grill.
Chef Tom takes some fresh ground brisket and makes classic diner style cheeseburgers on the Le Griddle with some crisp bacon and sautéed onions.
Pitmaster Josh Cary and Chef Tom Jackson break down the history of Texas Style Brisket and give you a recipe to create perfect brisket at home.
World Champion Pitmaster (American Royal 2009) Todd Johns of Plowboys Barbecue joins us today to show us how to cook his famous Burnt Ends Pot Pie. Todd’s restaurant, Plowboys Barbecue, just won the “Best Burnt Ends Sandwich in Kansas City” from USA Today’s 10best.com, and he shows you what he does with the leftovers.
Chef Tom tackles another brisket, Texas style. Instead of trimming out the point and flat and cooking them separate, we cook the full packer brisket and instead of foil we use butcher paper to wrap the brisket to help retain moisture and maintain our color.