Why The Goldee's Method to Brisket Is Number One
In this video I smoke a brisket using the Goldee's method. Goldee's BBQ is a BBQ restaurant in Fort Worth Texas. It was voted the number 1 BBQ joint in Texas.
They recently have gone on video showing their method of cooking a brisket. So that is what I try to replicate in this video.
I also show you how you have to adjust your cook if you are doing an overnight rest or hot hold on a brisket.
Pinkerton's Seasoning pinkertonsbarbecue.com/produc...
Stock Media provided by studiocat / Pond5
--------------------------------------------------------------------------------------------------------------------------------------------------------------
🔴 Subscribe for more BBQ videos / @smokestackjoes
--------------------------------------------------------------------------------------------------------------------------------------------------------------
📽️ Seasoning Video • Super Simple Seasoning...
📽️ Z Grills Review Video • Watch This Before Buyi...
📽️ Memorial Day Ribs Video • Super Simple RIBS, WIN...
--------------------------------------------------------------------------------------------------------------------------------------------------------------
🧂Salt Grass Seven Steak Spice Seasoning
➡️ amzn.to/3MOb54G ⬅️
--------------------------------------------------------------------------------------------------------------------------------------------------------------
🪙 Z Grills Product Link-
➡️ www.zgrills.com/products/zpg-... ⬅️
--------------------------------------------------------------------------------------------------------------------------------------------------------------
🪙The MeatStick Product LINK
➡️ themeatstick.rfrl.co/m8o4o ⬅️
--------------------------------------------------------------------------------------------------------------------------------------------------------------
THERMOPRO TEMPSPIKE
➡️ buythermopro.com/smokestackjo...
--------------------------------------------------------------------------------------------------------------------------------------------------------------
➡️Pit Barrel Cooker- amzn.to/3PqcmPl
--------------------------------------------------------------------------------------------------------------------------------------------------------------
🔔 Support me through Patreon here
www.patreon.com/user?u=87237858
--------------------------------------------------------------------------------------------------------------------------------------------------------------
STUFF I USE
⬇️⬇️⬇️⬇️⬇️⬇️
Warming Cabinet- amzn.to/3nCjfE8
Sous Vide- amzn.to/3jTqsxO
Seasoning Containers- amzn.to/3rOFaao
Butcher Paper- amzn.to/3aREkob
Gloves- amzn.to/3cis5kT
Glove Liners- amzn.to/3PEJzGA
Chefs Knife- amzn.to/3aR7LGY
Boning Knife- amzn.to/3zm1GM7
Slicing Knife- amzn.to/3cxswb2
Fire Starters- amzn.to/3RTuQd0
Spritz Bottle- amzn.to/3v5Gac9
Hot Honey- amzn.to/3BHd3iY
Beef Tallow- amzn.to/3PGYYpN
Pit Barrel Cooker- amzn.to/3PqcmPl
--------------------------------------------------------------------------------------------------------------------------------------------------------------
🪙PORTER ROAD FREE SHIPPING on orders over $125
➡️ www.shareasale.com/u.cfm?d=66... ⬅️
--------------------------------------------------------------------------------------------------------------------------------------------------------------
MEATER + ➡️ amzn.to/3KasB3e ⬅️
--------------------------------------------------------------------------------------------------------------------------------------------------------------
Monument Grills link ➡️ monumentgrills.com/?ref=ttGbAt6C ⬅️
🪙5% OFF with coupon code - SMOKESTACK
some links are affiliate links so if you buy something we will receive a small commission that helps support the channel.
Legend has it he’s still trimming that brisket but it’s looking pretty good
Haha this is great, thanks for the comment!
The trim had me yelling at the screen to stop!!!!
To new people: Save some time and don't bother trimming quite as much unless you're looking for it to be extra pretty and just toss those overcooked bits in a chilli or some baked beans. Massive flavor.
This is a great option. Thanks for the comment
I love making chili with my leftover brisket. Great idea
Yeah.....He over trimmed it.......
Thanks, I'm new to this and trying to learn. In my mind, i felt like it was a lot trimmed off, but I don't have the knowledge/experience to confirm that he was taking off a lot
@@bigbadlobo4109 trimming changes the way it cooks. it does need to be trimmed a certain way IMO some people feel like u are wasting some but if u dont trim it right it doesnt taste as good.
I have been smoking Texas brisket since 1980 when I moved to Texas and built a smoker! A bit of history, on brisket and skirt steak, in the early 80's both of those meats were considered garbage meat and were usually ground into burger meat or made into corned beef. It was not until the home smoker craze took off that the retailers began price gouging people for these cuts. The American way LOL!
Haha you are so right about The American Way. That’s some really good info I appreciate the comment. I wish the prices would have stayed low, I’d have skirt steak every night lol.
wow great helpful ep !!! and a major thanks for taking so much time to add thoughtful details to everyones comments...few do this !!
Thanks a lot I appreciate it. I am very glad you found it helpful! I try my best to keep up with all the comments and answer everyone's questions as best as I can.
I think the trick to not overcooking it is to let is cool for about an hour before you wrap it in foil. Let it get down to around 150 before you wrap it and put it in the warmer. Now I want brisket for breakfast.
Brisket for breakfast is not a bad idea! But I think you are right about letting it cool. I let mine cool but I don't think it was long enough. I should of stuck it with the probe to see what temp it was at before wrapping.
This is exactly what I do. I will pull my brisket off, it's usually wrapped in butcher paper, and I'll set out on the counter until it gets to 165, I figure if it starts to cook again after I stick it in the cooler it's got some range before it gets to the danger zone (above 205 IT). I will typically keep the butcher paper on, wrap in saran wrap then with old towels and place in a pre-heated cooler....
W/ the Goldees method, they pull off and wrap in foil immediately, but let it rest down to 150 before putting it in their warmer. Their warmer is either 140 or 150 as well.
You didn’t let it cool so it continued to cook. That won’t happen if you let it cool, so you can’t pull it early.
YES! Pull at 204 and let is sit open and cool to 150/160. Then put in 160 warmer and rest. It will never get back to 200 again.
As a BBQ snob I approve, I use as different method but this makes sense. The long warm rest makes so much difference and your crust is amazing.
Thanks! It’s the long rest that really makes the difference but the no wrap gives the brisket a great bark
The first brisket I ever did I did it this method by accident. Turned out fantastic. As I started studying BBQ, videos and online articles, I tried to use tricks that all the "famous" people did to make great brisket and it never came out as good as my first one. I think I'm going back to the original method.
The KISS method never fails
same, sorta. I pull it 195 and wrap it foil and towels and rest it in a cooler for a couple hours. It's always perfect.
Did you spritz it at all?
@@petergriffinson1907 nope.
@@dougiesakurai3386 what was the temp you were cooking at?
I did my first brisket on Friday night using my pellet grill. The smoke setting rolls smoke between 155 and 170f. So that is what I did for 12 hours. At 7am I checked the internal temp, it was 145 on the point and 160f on the flat. I then bumped the temp to 250 for one more hour, checked the internal temp, and it was 180f. I then wrapped it in butcher paper with some beef tallow and continued cooking for another 2 hours at 250f. It was barked heavy with 1/4 inch smoke ring, and it tasted absolutely delicious.
That is a great method for doing brisket on a pellet grill. Thank you for the comment
Wait... *"Shranken??"* Losing half the brisket is bad enough... 😆 Finally, someone who gets it about binders. 95% of your brisket are wet enough to not need a binder. Something very thin like water/vinegar if needed *because* mustard and Sriracha and all that other stuff renders *no* noticeable extra flavor *but,* it does provide yet another *barrier* for the smoke to penetrate. So many people have never tried it without putting on mustard, etc. that they have no idea that it usually works just fine with nothing at all! 😊 As for "lifting and pooling," instead of dumping it out, outsmart the brisket and put something underneath (a Pyrex cup, a stick, anything that won't burn) and create a bit of a domed shape, just a little, to let the extra fat/juices run off so you don't have to mess with it *at all.* Novel concept! 203° is *done.* that's your very end goal temp, pull and wrap @ 175°f - 185°f and then return to heat or "hot box" (I often use the oven @ 300° - 325° depending upon my time restraints, as no more smoke penetrates after about 150°. I repeat... *smoke doesn't penetrate past about 150°f!!* anyway) and it's wrapped so, heat is heat at this point. 😉
Thanks for the comment! I appreciate all the input and agree with everything here. As someone who has tried different binders I will never understand why people still use it. Like you said vinegar/water is fine if for some reason the brisket is too dry for the seasoning. I also like your idea of using something under the brisket to stop the pooling. I will definitely be doing this, Thanks for the tip!
Well great video, and excellent comments! Now I'm gonna have to go home and do another brisket using this method.
Thank you I appreciate it. Definitely give this method a shot
That was one damned good looking brisket. I have never smoked a big brisket like that before. My largest was 6lbs and that was some years ago. I'm going to re-watch your video a few more times to build up my courage to try it. Great vid; from the trimming tutorial to the final cut. Keep them coming....
Thank you very much I appreciate the comment! I am very glad you found the video helpful. Learning to smoke brisket just takes a lot of experience with cooking them. As long as its not undercooked you should be fine.
The Goldee's class is a once in a lifetime opportunity. There is a reason they are #1. They do go by feel which is something you can only learn by experience.The 4th slice! Make sure you have plenty of those juices on your gloves and pat each side of your slices for that great presentation. Sauce on the side so you get that pure brisket taste.
Great info here, thanks for the comment!
This is 100% spot on. I cook KCBS competitions and also am a judge, and you will never move to the next level until you learn to cook by look and feel. And like you said, that only happens by lots of experience. I separate the point and flat each time though. I learned how to effectively cook hot and fast when I started competing 7 years ago, and have never went back. Everyone has their own style, and no style is wrong!
@@MattRowland I’’ll be cooking my first brisket soon. The thought of separating the flat from the point is interesting. Do you know if there are any videos out there that show you how to properly do this?
Pull at 190....then wrap and hold for at least 6 hours....best best best advice I have seen yet...great trim...I find if you do not trim the flat on thin end gets hot too fast and saps moisture out of flat where you need the moisture........great great video!!!
Thank you very much I appreciate the comment!
10hr smoke uncovered but with water pan and (spray dry spots every hr or so after 5hr mark). Pull at around 190. Beef tallow on butchers paper, wrap it up and throw it in a foil pan with 1/4 cup water and double foil close the top. 12hr slow hold at 150 and you are done. Comes out very juicy every time.
That sounds like a pretty good method
I want to try this method. Do you put a roasting rack in the foil pan for the brisket? Just seems like the 1/4 cup of water may soak the butcher paper.
@@horacejones5226 Yes you can definitely do that, however, I haven't had any issues without one. The water is insurance to keep things moist inside as some will evaporate/escape. That being said the butchers paper will be soaked regardless due to the moisture built up/steaming effect.
Do you put the water pan right under the brisket or on the sides of the smoker? Furthermore, if you put it right under, is there any implication with the distance of the water pan to the brisket? ( bottom tray is gonna be like 3-4cm apart from water pan)
@@spiroskakkos3455 I use a flatter wide water pan on the bottom tray and cook the brisket on the middle tray, about 5in separation vertically. This works nicely for catching fat from the brisket. Grill I use is the masterbuilt 1050.
Great tips on the different methods, thanks again for the amazing content👍‼
Anytime! Thanks for the comment.
Thank you for showing the trim. I was trimming brisket and thought i must be doing it wrong. But i agree, better to make burgers than dry unappetizing brisket.
After all the comments about how bad my trim was on this I was thinking the same thing lol but thank you for the comment! It’s definitely better to have the meat for ground meat
I sure enjoyed your video. Very nice instruction. Thanks!
Thanks! I'm glad you enjoyed it.
That final product looked 🤌🏼🤌🏼 that bark was BEAUTIFUL
Thanks a lot!
It’s so much more convenient with this method. I don’t like wrapping then opening everything up to feel and check temps. With this you get a ton of bark, fat render and it stays juicy. The only downside I see when I do it is timing when to pull and how long to hold as you can start to overcook it similar to what happened with yours.
You are dead on with everything. It is so much more convenient to cook this way! such a pain to pull the brisket halfway then get it all wrapped up. Plus the bark you get is fantastic! But like you said it is all about the timing of when to pull to avoid it overcooking.
@@SmokestackJoes Did you let the brisket come down to 150°-160° before wrapping in foil for its rest? That step would in theory stop the brisket from overcooking yes?
@@dozer9272 That step definitely is important for it to not overcook. I didn't let this one come down as low as I usually do. I prefer to get it to around 140-150 but I put this one in at around 165-170
Loving your work - you’ll be a big channel in no time. ❤
Thanks I appreciate it!
Excellent content, sir! Thank you for creating and posting. My first one of yours. You now have a new sub. I’d love to see you grind that extra meat and your process to make the burgers from grind to finish.
I am glad you are a sub now, thank you. Grinding the extra meat for burgers is a video I have been thinking of making for awhile. I am going to work on that soon. If you had to choose would you want to see a smashburger video or a smoked burger?
@@SmokestackJoes for me, I’d love to see a smash burger video! Very exciting stuff here. Thank you so much!
When “they” say pull by feel, I’m positive they are pulling their briskets at about 190 as well. Great video!
Thanks a lot. I definitely think you are right about that. Most brisket I have done recently has been done around that 190 mark
We get it dude, your saving all your trimmings 😂
Have to comment every time hear this 🎵. 1 of the greatest.
I often split the flat and the point before cooking. You can then take that really thin end of the flat, fold it back and pin it with a skewer to a more even thickness and not trim so much off. Same with the point, once you have it separated it will have a thinner end, fold it back and pin it with a bamboo skewer. Now both muscles have a more consistent thickness and you don’t trim so much. Also once they are separated you can get the fat trimmed to your precise thickness on both muscles AND get rub on both sides of both muscles . Try it once.
Thank you for the comment. I will definitely be giving this a try, maybe I will do a video on it.
My wife keeps telling me to cut the brisket. I tell her nobody says to do it that way. Now that you said it, it sounds like a good idea😅
By doing this method, does it cut the cooking time down? If so by how much?
@@sidneyvalmain9997 I cook in a Kamado and they always cook quicker than in other types of cookers, at the same temp. But splitting the muscles doesn’t really speed it up much
Thank you. I'm fairly new at smoking meat, especially brisket, and no disrespect to any of the tutorials out there but this is in layman's terms, one that I can follow and understand! Keep up the good work!
Thanks a lot! I appreciate the comment. I am very glad that the video is resourceful.
I agree with you, I've yet to smoke a brisket yet but that will be this year.
Fantastic. What you're doing is so similar to how I do my Briskets, and I love it. Here's my method that I'd love to compare side-by-side to your method. Instead of a hot hold in a warming box, vaccuum pack it and put it into a sous vide bath overnight. 1. I smoke my brisket on a cold smoke for 5 hours. It barely heats up. I do this to increase the smoke ring & smoke flavour. 2. Then I regular smoke it to about 150f. At 150-155 I will wrap it in butchers paper. I include some butter and brown sugar for sweetness and to add to the juiciness. The goal is to get it wrapped before the stall. At 190f I pull it from the smoker and vacuum pack it with more butter and brown sugar. (I want to try a bbq sauce some day) I double wrap it to make 100% sure there's no leak. It then goes into the Sous Vide bath at 160f until I'm ready to slice it up. Like you I do this the day before. It stays in the sous vide overnight and throughout the day until I serve it at supper. The sous vide gets the heat consistent through the entire piece of meat. I think it's much more consistent to do sous vide than a hot hold; thereby stabilizing the cook through the entire piece of meat. Thoughts?
I love this idea and actually thought about doing something similar soon. I just picked up a sous vide a few months back and have started using it more often. I have done some beef ribs and beef cheeks using a method similar to what you described and they came out ridiculously tender. Thanks for the comment
Ha! I wondered if I was the only heathen who did the sous vide thing! I agree, it is incomparable and the vacuum pack holds all the juice in.
ohhh when you cut off half the point i almost cried! but I also don't have a meat grinder yet 🤣
Yeah that was tough to do lol. The best advice I can give anyone for trimming a brisket is to get a meat grinder.
Awesome video Brotha! Definitely going to try this method!!! Thank you for sharing! New Subscriber here!!!
Thanks a lot! I appreciate it. definitely give this a try, it works great.
I cooked a brisket the other day. Pulled it off around 180 and put in aluminum foil tray and covered with foil. In the oven at 250 until it reached a little over 200. Let it rest an hour. I use mostly hickory when smoking something but added some jack oak for brisket. Was delicious
Finishing in the oven is a very underrated method. once it is wrapped you aren't going to get anymore smoke flavor anyway.
Kind of like what I do. But I only go low for the first hour. That's when smoke is most important...IMO. Then turn heat up to build bark. Much less time. Still pull at 190ish though. Great video!!
Thanks a lot! I usually try and keep it low in the beginning but sometimes my smoker decides it wants to run a little hot, but you are right about getting more smoke early with the low temps.
Very good insight. Thank you
Thank you, I appreciate the comment!
Wonderful video! I second separating the point and the flat before cooking. It seems like on about 50% of my briskets the point and flat vary wildly on temps so being able to pull them at different times is a plus. And you get the bonus of no bark bald spots.
Great video .. thanks for sharing!
Thanks for watching!
Great video, my only recommendation is to let it rest in ambient temp to allow the cooking process to stop before wrapping in foil. Here's a good rule I try to use. It depends on the length of the cook. 1. Cook lasts 8 hrs or less - place in holding oven/cooler and let it come down in temp 2. Cook lasts 8 - 12 hrs - allow to cool to 180, then place in holding oven/cooler 3. Cook lasts 12+ hrs - allow to cool to 165 - 170, then place in holding oven/cooler 4. Serving temp about 145 (you shouldn't see any steam)
Thank you for the great comment! I really like those rules. I should have let it come down to at least 170 but I was in a rush
I made this mistake. As soon as I pulled the brisket. I wrapped it in foil and it kept cooking.
Worcestershire sauce is a fantastic binder if you feel you need it, but honestly I stopped using binders a decade ago and never turned back. If your meat is that dry something isn't right. Like you said. A splash of water is all you need. Mustard will just block smoke. I've also been having good luck in the last couple years smoking fat side down until the wrap, then add some rendered hot beef tallow before wrapping in peach paper and then set the wrapped brisket back in the smoker fat side up. You get better bark on the meat side with it on top. Getting crazy good results this way. Also salt, pepper and a little lawrys seasoned salt for rub is working wonders for me.
I have used worcestershire sauce before and it does work very well. All the binders that are more thin are the way to go, but no binder is ideal for most cooks. That fat side down method actually sounds very interesting. I am going to give that a shot. I have thought about doing that for awhile, It just makes sense. I have done fat side down when using my Pit Barrel Cooker but that's a direct heat cooker.
@@SmokestackJoes It protects the meat from direct heat and let's the smoke settle on the meat side. It sounds counter productive based on old mentality but if you cook really low n slow it works.
Yes yes yes
mustard will block the smoke lol
@@davo912 anything you cover the meat with is a layer between the meat and the smoke. Mustard is absolutely unnecessary. You don't need a binder at all. Worcestershire sauce soaks into the meat because it's a liquid, mustard has oil and ground solids that will sit on top and cover the meat. Trust me. Stop using mustard or any binder. Especially any kind of oil or anything with oil in it. Oil wll create a layer air and thus smoke can't penetrate as well as naked meat.
Good video, dude. I tried the foil boat and loved it. I'll try the Goldee's method next.
I actually still have not tried the foil boat but I want to do it soon
@@SmokestackJoes highly recommend
I really enjoyed your video especially the time you took to fully trim your brisket and how you used tallow with your wrapping stage. Question: Would an ice chest serve as a good substitute for a warming container in the holding stage? Thank you!
Glad you enjoyed it! You can use an ice chest but I wouldn't leave it in there for more then 6 hours.
A large turkey roaster works beautifully. I hold mine at around 150*.
Turned a brisket to a tri tip real quick lol
Those gonna be some big burgers! Damm!
Been not wrapping them forever. Worked at a mom and pop BBQ shop for several years cooking briskets. We never wrapped jack! I defiantly don't trim as much. Looks pretty if you do. Flavor is still good. Depends on serving time. I like to finish a few hours early and just toss them in a cooler until served. I don't wrap them. Interesting to figure the difference between resting in a cooler wrapped vs. no for myself. I pull mine shy (195 to 198ish) and let them come up to temp and finish cooking while resting.
When mine hit 190, I start probing for tenderness. Every brisket is different. I've had some perfectly tender at 190, others I've had to take to 215.
I'll have to give that method a try. Thanks for the comment, that's some great info you provided
@@MattRowland I've notice the same thing that each brisket will finish at different temps. I will do the same thing and start checking for tenderness around 185-190
Pickle Juice + Mustard is what I typically use as a binder. I have zero problems forming bark on my kamado.
This is something I have wanted to try out. Thanks for the comment.
I think Jirby from Goldee's has said he pulls at about 195F. Don't they allow to cool down to 140-145F before putting in the warming cabinet and wrap in butcher paper rather than foil? Anyway, I've also heard him say they change things up periodically. :) Good vid.
Thanks a lot! He may very well pull his brisket at about 195F. Like you said I think they are always changing things up too. I was going by one of @madscientestbbq videos. Its called Top 10 Brisket Showdown and they show in that video how they wrap and they were using foil.
Be interesting to substitute the foil for butcher paper next time... Also Jirby is championing the dreaded “dirty” smoke. Placing your meat on the smoker during the startup phase.....
Good video! Do you have an info like make/model for your warming cabinet?
Thank you! Yes I use the Cambro UPCH400110
Dude that looks amazing!
Thank you, I was very happy with how this one came out
Went there last month, from out of state, and got pieces, instead of slices and still was amazing...
Yeah there food must be incredible
how this guy not have a million subs by now, great job man. i also do my briskets like this if i have the time..
Thanks a lot I really appreciate the support 👍 time is the big issue with this method but it is nice knowing the brisket is ready whenever you want to serve it.
Good stuff but needs to work on the lighting and focus, specifically on the brisket cutting and presentation portion.
@@wardad5628 Thank you for the feedback I really do appreciate it. Lighting has always been a problem with my videos because of the location. it is very frustrating. Focus seems to be an issue as well, and I don't realize until editing which is frustrating. I have moved to a new location to film in since this video and I think the lighting and focusing issues will be resolved.
@@SmokestackJoes Thanks for your content. Can never have too many brisket vids!
Looks good,and it's fully cooked 😋
It was!
The real trick is the tallow. Basically, when you smoke Brisket you are cooking out most of the fat leaving only tender lean meat. When you wrap it with tallow you are putting the fat back in and preventing it from escaping. You can call it moisture, but, it's fat. The wrap is the most important step for tender MOIST Brisket. Aluminum is a cumulative neurotoxin so I wrap mine in paper first and then use foil to seal the deal.
I don't really like the aluminum foil either and I think I will do your method with the paper then foil from now on. Thanks for the comment!
Dude, great video! Just found your channel and had to hit that subscribe button! I did a very similar cook in my most recent video too! That Goldee's method is legit! Definitely try out that Goldee's brisket rub though!
Thanks man! This method is definitely legit. I don't think I will do it any other way. I've been wanting to try there rub, ill have to grab some and give it go.
@@SmokestackJoes That rub is so legit! I'll have to test out the one you used in this video too. That bark you created looked amazing!
Thanks for the insights and things to avoid! You mentioned that you might give it a spritz after about 4 hours... did you end up spritzing at all? If so, what's your preferred liquid for spritzing?
Yes I did spritz, I like to use a 50-50 mixture of apple cider vinegar and water
@@SmokestackJoes when did you start your spritz and how often did you spritz?
I've always waited til after to wrap... I'll cook stupid low and slow (205-220) until i reach internal of 195 (usually about 2.5-3 hours per lb) then I'll pull it and wrap in foil or paper (doesn't really matter since I'm resting in an insulated box, either cooler or oven)... Resting for a minimum of 2 hours but 3-4 is ideal.
It is definitely the way to go with brisket, I love how the bark comes out.
You can thin your mustard down with apple cider vinegar or pickle juice. But I don’t really use a binder on my briskets as well.
I've never had a reason for a binder, the rub always sticks to the brisket fine. I would definitely give some pickle juice a try though because its a lot thinner.
@@SmokestackJoes like I said I don’t really use a binder, same mind set I don’t think the brisket needs it. But thinning out some mustard with pickle juice or apple cider vinegar works well.
Texas here. If you've never tried mustard, you need to. If you're going to get some seasoning from Texas and haven't tried Goldees brisket rub, you need to. That's a bit warm for holding temp. Be interesting to see the results @150. And like i tell all the new kids on the block. True brisket slicing is a lost art. Try separating the point from the flat after your next cook and rest. Then slice each muscle across the grain. It's not difficult, and i think you will like the results. Or just cut it down the middle and declare one side the flat and other the point. Like every other cook I've ever watched on here.....
Great points here. Thanks for the excellent comment. You sold me on the brisket slicing technique, I am definitely going to give it a try
@Smokestack Joe's one more thing i forgot. Try seasoning the day before. I don't care for open air dry brining. I keep mine covered. But i think there's a lot to be said about letting a brisket marinate. Not just the salt, the whole kit and kabootle. I watched a guy season a competition brisket one time in the middle of July in Texas. Stayed coverd (not refrigerated) all night, and went on the pit the next morning. Won the competition. I in no way endorse, nor would i ever do it unrefrigerated, but nevertheless. I think marinating brisket at least over night is a good idea. Couple days will not hurt. If you have the time and space.
@@duanehenicke6602 Yeah I'm not sure about the whole not being refrigerated thing, especially in July in Texas lol. But I think seasoning the day before is helpful. Like you said, having the space is the big issue. I always do it with ribs though. Ill season the day before and put them into a vac seal bag. Then when I am very to cook them I can just pull them out and throw them on. They always seem to come out a little better when I do this.
Great video! When you cut into the point you looked at it and said "a little over cooked". What did you see, what visually indicated that?
Yeah you cant really notice it on the video but you can see the meat kind of just tears instead of being a nice smooth slice.
After you’ve pulled the brisket from the smoker and your waiting to wrap and place in the warmer ... what do you believe the IT temps should cool to before you wrap and place in the warmer? In regards to the trim...... Damn.... you were dealt with 1 difficult/mean piece of beef to sculpture ultimately into....A master piece ! Hats Off To Ya!! Awesome Vid! I just smashed the subscriber button! Moral Of This Post: Keep those knives sharp and don’t be scared to make some brisket burgers/tacos!!!! Ultimately Your Brisket Will Be Better For It! Cheers!
Awesome comment! I appreciate the post. I have been getting a lot of backlash regarding the trim on this brisket but it was in rough shape. Once I learned to just trim as much off as I needed it really helped me make some better briskets in the end. Plus like you mentioned, you get some awesome burger/taco meat. I also will sometimes use the leftovers for sausages and I always end up with a bunch of beef tallow after rendering down the fat I trimmed. As for the question about the IT temp, I would say you should let it come down to at least the temp of whatever you are holding it in. probably around 150-160 would be good. Thanks for the sub and I'm glad you enjoyed the video.
A difficult brisket to trim for sure. Probably not a good one to purchase, but hard to tell when packaged. You kept calm and did a good job. I would have been too frustrated and ground the whole thing.
Thanks! I was sweating there for awhile especially dealing with it on camera. I have a hard time sourcing briskets where I am and they are always a mess. I’ve learned to always buy a larger brisket then I want and do a more aggressive trim.
I saw the Mad scientist video with the 3 cooking styles, the unwrapped and the foil boat were the best, I'm trying both styles !
That was a great video. You will like those styles, especially the unwrapped. It is so nice not having to take the brisket off during the cook to wrap. but good luck with your cooks!
@@SmokestackJoes thank you for the recipes and teaching us, keep up the good work ! 🍻
@@richardaristeo8394 Thanks a lot I appreciate the comment, Cheers!
If you are not doing the warming method at the end, then wrapping is still a really good idea but maybe later around 180 or 190 instead of like people used to say around 160
Yes, I agree with this
Usually let it go until 170 and wrap with beef talo in butcher paper. Take of around 198-200 and let sit out wrapped until the temp gets down to 140. Then put in the cooler for about 3-4 hours. Perfectly tender from the flat to the point!
This is exactly what I used to do before I got my warmer. It works great
@@SmokestackJoes what do you recommend for an oven hold for those doing brisket with no cooler or warmer? Oven at below 200 or just wrap up and put in oven while off? Thanks!
what a great vid! Can you use your oven for a hot hold? What do you use?
Thank you, You can use an oven for a hot hold but you need to make sure it will maintain around 160F. I have an electric Cambro hot holding cabinet that I use
Great video. I'm wondering what you're using for a warming oven, specifically. Something expensive, but stable and gentle like Alto Shaam?
I am also wondering this as I don't own or want to buy a Yeti and not sure it would hold for that long of a time period.
Thank you. Yes, I am using a more expensive warmer. I use the Cambro UPCH400110
I am using the Cambro UPCH400110
i use a 18 quart roaster, you will have to take some time getting temp adjusted (temp range starts at 200 degrees which is to high)pull the briskit from smoker let it cool down to 150 wrap in heavy towel put a meat in briskit and then an ambient probe in side of roaster....once you get temp adjusted and then take ink marker and mark where the pointer is on the roaster temp scale for future use
Yes, seems good ! Cheers from Austria 🍻
From Austria, that's awesome! thanks for the comment
I like to invite up to 70 friends to my homemade BBQ, so i like to make big pieces of meat with my rubs, grills and smokers. Thats nearly the same recipe i prepare slow cooked beef, using beech wood. Cheers from Burgenland, Austria. 🍻
@@robertorosselini Now that sounds like a fun time!
Good video, brisket looks awesome 👍🏽👍🏽does it taste like a pot roast after removing it from foil?
Thanks a lot! No this did not taste like a pot roast at all, which is something I was concerned about with the foil
Wow Goldee's has amazing social media team. Everybody is giving them tons of free publicity.
I smoke briskets in the same manner, but I do pull mine off a little earlier. Also I figure that since the proper way to cook a brisket is to cook to tenderness, not temperature, why not use the warming chamber to cook for tenderness? The meat will tenderize under 160F warming, given enough time.
That is an interesting idea, I may have to experiment with that thanks
Good video, thanks
Glad you liked it!
Excellent video - did you allow the brisket to cool to 150/160 before the warm hold?
Thank you! Yes it was cooled to 160 before the hold
I'll be trying this method for my next brisket, except I plan to let it rest at ambient temperature until it cooks down to 170-180 before wrapping. The problem is I ordered all the Goldee's rubs and their sauce to try the Goldee's method with the Goldee's rub, and it's been 4 days without any shipping updates, so I may have to just do something else. Brisket is good until the 30th though, so I've got a couple weeks.
Yes I would suggest letting it rest until it gets to about 160
Awesome! Out of all the Amazon links I am not seeing your trimming knife...unless I am missing it...which knife are you using?
Thank you. The link for the trimming knife is in the comments under boning knife. But here is the link for it amzn.to/40OuiJM
@@SmokestackJoes Excellent! Thanks buddy! Just an FYI The one under boning knife is a link to a slicing knife which is the Dexter-Russell one not the actual trimming knife you gave me.
@@jimmyjames6118 Thanks for letting me know
I go by 190 all the time. Then hold in oven wrapped in foil overnight 8-12 hours or longer. Works for shoulders and brisket. Comes out like jelly every time. The reason is fat connective tissue and collegen continue to render at any temperature above 160
I have had the same results with this method as well. If you have the time and a way to keep it warm, this is the way to do it.
Nice briske! What brand of warming oven do you have?
Thanks! I use the Cambro UPCH400110
Nice brisket. Liked and subscribed
Thanks I appreciate it!
With all due respect to Joe, this is not what you want to do for your own trim. This is like a competition trim. If you aren't worried about winning $100k prize money, you are just wasting your money like this. Yes he is going to smoke some brisket burgers here, but if I am doing a 12 hr smoke, I want as much brisket as possible....not as much burger as possible.
Thank you for the comment but I respectfully disagree with this. My opinion is that I would much rather trim off everything I did because it will end up getting overcooked and dry. If I had not trimmed off that meat, in the end it would almost be inedible and not really appetizing. The same goes for all the fat I trimmed off. Fat is good in a brisket but when you have huge areas of fat, it is not too good, at least for me. So my point is that I would much rather enjoy the brisket meat ground up and cooked as a burger then I would if it were left on and overcooked. but to each there own.
Unfortunately I think Joe is right here, at least according to my last brisket cook he is right. I got the big idea of trimming as little as possible and left a bunch of edges/pieces that overcooked, so I had very little of that million dollar bite of barkey point meat. I about died when he lopped off so much of the point in this video, but it probably would not have cooked well with the shape and angles of it.
Grind the trim into burgers and it’s a win/win.
Nothing about this trim is competition, this is a fairly common restaurant style trim that you'll see in all the top bbq places in Texas. This is basically the step by step trim that goldees and LR use in their shops. All that extra meat will just dry up anyway, better off in burgers
@gabester It was definitely tough to cut that big chunk of point off and I knew it might get some backlash but it needed to be done. It made for some delicious burgers and tacos though!
Nice video. Sounded like you were going to fall asleep though. I like the foil boat but i might give this a try
Thanks. Depending what part of the video I may actually have been falling asleep lol This cook went a little later then I wanted
@@SmokestackJoes haha been there!
Beautiful! How long did you let it rest after coming out of the warming cabinet?
Thank you. I probably only let it rest about 15 min after pulling it out of the warmer. It wont need any rest at all though
nice job Joe!
Thank you! Cheers!
Short version: I only trim the deckle out and leave the rest of the flavor - I mean fat. Rub the whole thing with lard. I season with equal salt, pepper and onion powder. Put it in my Pit Barrel cooker for a total of 6 hours flipping once at 3 hours after mopping twice. Once at 45 minutes once at 90. Mop again when flipped and then 2 hours later. Last mop at an hour. Take it off. Wrap in butcher paper with a little mop and hold it in a 160 degree oven for 10 hours. Never overcooked and it comes out like butter. Best brisket I've had anywhere and honestly, I'm ultra critical of my food. The mop is only for flavor. Pit Barrel doesn't dry anything out. Oh - mop is 50-50 apple cider vinegar and water, a tablespoon of lard, 2 lemons squeezed for juice, 1 handful crushed red pepper. I heat it on the lid of the Pit Barrel.
Man this sounds like such an awesome method! I love cooking on the pit barrel because its cooking right over the coals, so when all the fat renders out it drips into the coals and steams back up into the meat. This adds tremendous flavor you dont get on a traditional offset. I am a huge fan of mopping, and that mop recipe sounds perfect, the addition of the lemon juice and crushed red pepper is great! I am 100% going to give this a try, it sounds like a winner! 1 question, Do you start it fat side up or down? Thank you so much for the comment, I really appreciate it!
@@SmokestackJoes Fat side down.
Interesting. So putting in the wood log next to the brisket like that gives it good smoke flavor? I haven't tried it that way. I normally put it in the ash box either in it or above it so the charcoal drops on it and lights it up (have a masterbult 1050). So have to add more during the cook. Do you get enough smoke from it that way? I could save a lot of wood if this works! lol.
I actually just put the wood there as a blocker so the meat doesn't get the direct blast from the heat. If I don't put it there I find the brisket starts to get overcooked on that side
@@SmokestackJoes oh yea duh 😆😂😆😂. I wasn't even thinking. Lol. Anyways great video!
@@LegendaryOldwarrior Thanks a lot I appreciate it
Nice job.
Thanks!
What warming cabinet do you use?
I use the Cambro UPCH400110
Someone mentioned breakfast. I take brisket, cut it into about half inch cubes, slow warm briefly, scramble, eggs, and add a little mild cheddar, salsa optional, and wrap it in a large flour tortilla.
That sounds like an amazing breakfast! I usually use mine for chili but I will be trying this. Thanks for the comment.
Nice brisket! What kind of holder are you using? Brand? Model?
Thank you! I use a Cambro UPCH400110
I do the Goldee’s method and have had great results.
This has been my go to way of cooking briskets since I tried it
What kind of warmer do you have? I am a firm believer in the long, controlled rest.
I use the Cambro UPCH400110
Hi, what do you use for a Warming, Holding box? I am looking for something that isn't too expensive. Yes, I know the cooler trick but looking for an inexpensive Warmer/Holding Box that uses electricity.
I use the Cambro UPCH400110 which is around $1k. It is very hard to find a cheap warmer that works well. Your best bet might be to try and find an air fryer/toaster oven that is big enough for a brisket and has the option to go as low as 150F
I'm 5 minutes and Noooooooooooooooooooo... lol but to each it's own. You live and learn. It came out beautiful in the end. It looked delicious 🤤🤤🤤.
Thanks, and trust me I was saying the same thing to myself as I was trimming. This was not the greatest brisket I have gotten to say the least so I tried to make the best of it.
Did you let the brisket come down in temp for a little before wrapping it or straight from pit to wrap?
You should let it come down to around 160F
Great job!! New sub here!! Cheers!
Thanks for the sub!
I don’t have a holding oven. What do you recommend? Thanks.
If you have a regular oven you can check and see how low it goes but I've tried that method and I found at least with my oven, it was very inconsistent with temps and got hotter then I wanted. My opinion would be to try and cook the brisket just a little bit longer then I did. Pull it off, and wrap it in foil with tallow. Then wrap it up in a towel and put it into a cooler to rest for 6 hours. It should maintain temp for at least 6 hours but probably longer. Another tip is before putting the brisket in the cooler fill it with a bunch of hot water and let it sit for awhile then dump it out. This will pre warm your cooler. Hope this helps.
What kind of warming cabinet are you using?
I use the Cambro UPCH400110
Wow that looks perfect. I don't have a "warming cabinet". I would be curious to try the same method, but with a slight variation. Smoke until flat is around 190 degrees, then pull and wrap, and put into oven on "warm" setting for 3-4 hours, and then slice. Wonder how similar that would be.
I think that would work perfect. I would just let the brisket rest to about 150-160 before wrapping and putting in the oven. Also double check with a thermometer what the actually temp of your oven is on "warming"
Gotta try this method.
Our oven goes to down to 170. I've wrapped with tallow and then left in oven at 170 for 5-6 hours then towel wrapped and held in a Yeti clone cooler for another 4-8 hours depending on when we wanted to eat. Worked great.
I heard they let them cool down before throwing them in the warmers. Do you know when they're cooling them, if they're in the foil or not?
It should be cooled before going in the warmer but I am not sure if they let it cool in the foil or not, good question.
Great walk through of cooking a Texas brisket. Being a native Texan love the video
I appreciate it! That means a lot coming from a native Texan
I have a question, please share your opinions. So i’m getting ready to smoke a brisket for the first time, i have a small char-griller grill with a side fire box attachment, the whole brisket won’t fit in my grill, would it be possible to cut the brisket in half, flat/point and would the results be the same? Also would the results come out the same as a regular smoker with my type of grill? My grill isn’t super long, i’d say it’s about 2 1/2ft
You could try and separate the point and flat. I would try and see if you can purchase just a flat somewhere. I used to only just cook flats because that's all I could get at the time. It tends to be a little more dry though, so you have to be more careful when cooking it.
What warning cabinet do you have? I have looked at the commercial cabinets and they are pricey! So anyone have any safe ideas? Thanks I like your thinking
I have the Cambro UPCH400110 which is on the expensive side
I like that. Will give it a try. Ty!
Definitely give it a try! You will be happy with the results
When I try this method the tenderness is on point. But I feel like the tallow kind of washes the seasoning away? It feels like it washes the salt away. Should I be seasoning the tallow as well?
It may be washing some of the seasoning away, I have not found this to be the case but you could definitely throw some salt on with the tallow to help.
Is the brisket pat down equivalent to the bbq tong two click thing, or the tie down strap "That ain't going anywhere?"
Exactly
I cook the whole time at 215 to 235. Last brisket took 23 hrs but well worth it.
Now thats a long cook