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.
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!
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!
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 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.