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We Deep Fried BBQ Brisket… You have to Try This!
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Jun 27, 2025
Printable recipe below! Looking for a bbq appetizer or side dish to wow a crowd? Put together this bbq brisket recipe. #bbq Used in this video: Cowboy Apron https://www.kentrollins.com/shop 🔥Chefstemp FinalTouchX10: https://bit.ly/47U5XEt 💰use code: cowboykent25 for 25% off sitewide Camp stove https://amzn.to/2MG9vo9 12-inch Lodge Dutch oven https://amzn.to/2WIThgZ Kent Rollins strainer https://www.kentrollins.com/shop Rode wireless Go 2 mic: https://amzn.to/3seAQ7X Cowboy Hat: Chazhatz.com For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/bbq-brisket-bombs/
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0:00
[Music]
0:04
did y'all see that cheesy pool there
0:06
we've got these loaded brisket bobs
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barbecue sauce jalapenos mozzarella
0:11
cheese and a crunch in every bite
0:15
[Music]
0:27
it is so good to be back at the wagon
0:29
and this recipe we're doing today I seen
0:31
it on the internet i did i'm thinking
0:33
"Oo I think I'm going to like them."
0:35
Well I tried it just the way they doing
0:37
it didn't work out for me so I made some
0:40
changes added a little things to it made
0:42
it even crispier than it was and folks
0:45
you can have these in your backyard
0:47
barbecue they make an appetizer good at
0:50
tailgates you can cook them at the lake
0:52
at the park this is a full meal deal and
0:55
it is a happy meal now for the meat in
0:59
this little deal here you can use
1:01
brisket you can use pulled pork now I
1:04
have recipes and we have videos on both
1:06
of these loaded up there for y'all to
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watch but I'm talking about making this
1:10
easy what am I talking about i went to
1:12
the store and bought me a pound of
1:14
barbecue brisket already got the sauce
1:16
in it already chopped up now I will tell
1:19
you if you've got a brisket that you've
1:21
cooked and you've got some leftovers
1:23
there and it's just slices hey that's
1:24
fine just chop it or shred it and mix
1:28
barbecue sauce with it lightly and I'll
1:30
show you why here in just a minute same
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thing with pulled pork you got some
1:33
leftover chop it shred it get to going
1:35
so let's dump this meat in there and
1:38
folks you need to warm it cuz it's
1:39
coming from the cold section so I set it
1:42
out here and let mother nature warm it
1:43
up a little i did so let me get it all
1:46
in there one pound of meat exactly now
1:49
let me get a spoon so we can mix this up
1:52
a little
1:54
that looks like a good spoon that was my
1:56
mama's spoon it was now you can see in
1:58
this bowl this is pretty pretty wet and
2:02
that's what I'm telling you if you've
2:03
got your own and you're going to mix
2:05
barbecue sauce with it and you need to
2:08
go lightly just enough to hold it
2:10
together we're going to have to thicken
2:11
that up a little to where it will
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actually make a ball and hold together
2:16
so we going to start out with what I
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think with about a half a cup of
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breadrumbs these are not seasoned
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they're just regular old breadrumbs give
2:24
it a mix always start on the light side
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of it cuz we can add more if we need it
2:29
but we'd have to go get the barbecue
2:31
sauce out if we needed to make it wetter
2:33
so I'm thinking a half a cup is going to
2:35
be pretty close we'll see here in just a
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minute i think that might hold together
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right there all right so when we've got
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this with that half a cup of cup of
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breadrumbs in there I just want it to
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stay on the spoon i don't want it to be
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so dry that it's going to be mealy when
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you take a bite of it but I don't want
2:52
it to fall off there either so I think
2:53
we're in pretty good shape so I'm
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thinking we're going to start out with a
2:59
four of a cup pretty leveled out here
3:02
about like and so put that over in your
3:05
hand and let's just roll it up and see
3:07
will it make a ball i think it will be
3:10
just right
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well there it is our first brisket bomb
3:15
rolled up and ready to load
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[Music]
3:42
well this particular brand of little
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barbecue meat here made six of these
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little brisket balls now I've changed
3:49
brands the other day and used a
3:50
different one it was a little wetter so
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I had to add more breadcrumbs and it got
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about eight so you just go accordingly
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mostly you just want this texture but I
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got me some diced pickled jalapenos here
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you know you get in that jar them to
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give you the most flavor in these bombs
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they do some panko breadrumbs and what
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two cackleberries cuz we got to have
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something to give them a little bath in
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so everything will be together here
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and I just want Shan to really recognize
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here lou is sporting a brand new collar
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today i mean she looking so sharp ain't
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you Lou so let me get these eggs whisked
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together
4:35
that was on high speed it was Look here
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mozzarella cheese now you need to let
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this come to room temperature it'll work
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better to me this even melts better but
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you can use some shredded cheddar
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jalapeno jack whatever you want to do
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but folks right now it is time to be
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real quiet and listen and be real
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careful cuz we need to load a bomb so
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first you're going to do is poke your
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little hole down in here right in the
5:01
center of it
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that's what we're talking about you can
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go in any order you want but I'm going
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to put a few jalapenos right down there
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at the bottom get me some cheese
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go to poking it down in there y'all ever
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load a muzzle loader you take that stick
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you got to tamp that powder down there
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to make sure everything's going to go
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off when your primer hits but load it
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full of cheese i mean make sure you got
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plenty of cheese in there and then we're
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going to go right back up here on top
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with a few jalapenos
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and then we're just going to crimp that
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together to try to close the bomb up to
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where nothing explodes before we get
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ready for it and if you have a little
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cheese showing you're all right this one
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is locked and loaded it is let me get
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the rest of them loaded then we'll go on
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with the business
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[Music]
5:59
hey I got a tip for you when you're
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making them brisket bombs try to keep
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that outside wall as thin as possible
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that way you can stuff as much cheese
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and jalapeno as you can get in there and
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make sure that your brisket is really
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warm and your cheese is at room
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temperature so when you pull that apart
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there's all that ooey gooey cheesy
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goodness
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[Music]
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[Music]
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last one to load now I'm going to tell
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you folks don't spare on the cheese load
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that thing up to where you think "Hey I
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can't get no cheese poked in there all
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the sidewalls is busting out." Cuz that
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cheesy goodness when it breaks apart to
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me that's some of the best stuff now if
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you don't want to use jalapenos either
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take you some of them little sweet bell
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peppers anything like that but I think
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this needs a little bite to it and when
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we get all these done and they are
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we got panko
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we got egg wash so in the egg wash first
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make sure they are coated well wet
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everywhere let the excess drip off
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now give them a good rolling around in
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there and since y'all really like y'all
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we going to double dip double baptize
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here we go things are going to have a
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good crispy crust on them and if you're
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doing this in the house and you got a
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deep fryer go ahead and preheat that oil
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to about 345 because we want to fry
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these sort of on the slower side rather
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than at 350 that is a loaded complete
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brisket bomb full of flavor
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[Music]
8:13
you know when you get ready to fry these
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and I'm using a cast iron Dutch oven
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here or maybe you're doing it in the
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house in a deep fryer remember preheat
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that oil to 345°
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but use a good high temp oil today I'm
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using peanut oil i know a lot of folks
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are allergic to peanut oil get you some
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kind of oil that you can really get up
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there at that temperature and it not
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smoke now I like to check mine and I'm
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using the chef's temp to check the
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temperature on my oil there'll be a code
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down there below to where y'all can get
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to this but it is frying time i do not
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like to overcrowd the swimming pool here
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so we're going to put two at a time in
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there there's one
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and the next one is coming right along
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behind him
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when you get overcrowded and they get to
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get in there if everything's frying
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pretty good they may try to come
9:00
together and some of that estate you
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lose some of that crunch so don't
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overcrowd the boat and it's all right to
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flip them when you think that maybe so
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you have got a little action going on
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there and you can see these are done
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beginning to brown don't take long but
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we're trying to leave them in there at
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that 345 to where everything reheats and
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it melts that cheese now we're going to
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fry these up probably I'd say no more
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than two to 3 minutes roll them around
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in there so you make sure all sides are
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really crispy and golden brown that's
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what we're after then we're going to put
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them on a wire rack let them drain then
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we're going to eat them
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[Music]
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[Applause]
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[Music]
9:46
[Applause]
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[Music]
9:51
oh yeah
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[Music]
10:01
oh
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[Music]
10:12
[Music]
10:21
[Music]
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cheesy
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goodness
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thresh are hot and that's a crunch I
10:32
like
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[Music]
10:38
angie them things are good them
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jalapenos got a little bite now you
10:42
could pair these with some more barbecue
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sauce some ranch whatever you want to
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dip them in hey I don't care but the
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biggest tip I got for you is to make
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sure that your brisket that you're using
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or your pulled pork make sure it is warm
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nearly just warm enough that you can
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hold it that it's not too hot because
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it's going to help that cheese melt in
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the middle but make sure that that
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cheese is room temperature also hey
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can't go wrong with this it's easy to do
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easy to put together and you will be the
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hit of the backyard for sure hey
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remember now all these videos that we do
11:17
all the recipes are on our website and
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remember we still got them three
11:21
cookbooks out there but folks give us a
11:24
thumbs up give us a like and share the
11:26
video with your neighbors whatever
11:27
platform you be on because it just helps
11:29
our channel grow but it is with great
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pride honor and privilege that I tip my
11:34
hat to all the servicemen and women and
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all the veterans that have kept that old
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flag of flying over camp i commend you
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all y'all come on in here sneak up
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quietly cuz we're in a minefield one of
11:44
these bombs might go off it might god
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bless you each and everyone i'm going to
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give you a big old hug and I'll see you
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down the brisket bomb trail
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[Music]
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