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#1 Brisket In Texas - I Tried The Goldees Brisket Method - Smokin' Joe's Pit BBQ

Smokin' Joe's Pit BBQ
2024 ж. 4 Мам.
644 304 Рет қаралды
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Thank you for watching my #1 brisket in Texas video. On this video, I tried the new Goldees brisket rub along with their new way of holding briskets. Does this new method work or is it a fad? All I can say is the rub is so darn good and their ne way of holding briskets works so good!
Thanks for watching
Smokin' Joe
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Пікірлер

  • I render the fat trimmings on the smoker while the brisket is on. I take it off after it’s rendered to cool down and use it as my “liquid gold” and pour it over my brisket prior to wrapping it. It’s a game changer to me.

    @willdockery1829@willdockery18299 ай бұрын

    • That’s a great idea! Thank you for sharing!

      @Texanrider76465@Texanrider76465Ай бұрын

    • That sounds excellent & add some beer & wiskeeyyy to the mix make Ur own sauce makes U content & horny 😂

      @oskarkarrera@oskarkarreraАй бұрын

    • I just did one this weekend and added tallow before wrapping. It was amazing.

      @FH-cn3mg@FH-cn3mgАй бұрын

    • I do that. Of course Joe has more videos with trying something different than I have total briskets cooked. I saw Jeremy Yoder do it, and I wasn't going to buy beef fat while throwing trimmings away at the same time. Adding Lawrys to the SPG also made a noticeable difference in each bite.

      @nickma71@nickma71Ай бұрын

    • Man, I just assumed this was wide spread. I've been doing it the same way for years.

      @SystemLost@SystemLost29 күн бұрын

  • There's a handful of you guys on KZhead that are killing it. Mich appreciated.

    @davy1972@davy197210 ай бұрын

  • Thank you for sharing all your Wisdoms Joe!!

    @guillermorivas9473@guillermorivas94737 ай бұрын

  • I appreciate your videos! Thank you for sharing!

    @stanmoffitt9297@stanmoffitt92978 ай бұрын

  • I see tons of people making brisket videos, and the huge majority aren't very good... But this was a good one. Great work, Smokin' Joe! There are only two things I'd do differently for personal preferences. 1. I prefer butchers paper over foil because it allows the brisket to breathe better and not just steam/boil internally, plus some smoke still gets in. 2. Salt and pepper, nothing but salt and pepper. Both of these are solely what I've found works best for my palette, not necessarily better or worse, just how I like it as a Texan. Great video!

    @JoshChristiane@JoshChristiane14 күн бұрын

  • I learned so much just by watching you trim it...that's the thing I struggle with. Thanks for taking the time to share the trimming technique.

    @brentturner7232@brentturner723210 ай бұрын

    • Trimming is just one those things you have to keep on learning more and keep on Trimming more brisket. In time you will have a feel for it and you just do it.

      @tiffanygamez6375@tiffanygamez637510 ай бұрын

    • @@tiffanygamez6375 The other thing that has to be learned is a mindset when trimming. Gotta know that you need to trim freely and use those trimmings for other things. It's ok to cut off meat in order to shape it.

      @ghankghank@ghankghank10 ай бұрын

    • That trim was legit af.

      @ericparker163@ericparker1632 ай бұрын

  • Hear is an Idea: Mop with tallow after bark is formed and don't wrap until done with a temp of 205. Wrap for resting in oven at 180 degrees for a hour soak and turn off oven . Leave in oven until oven cools off naturally. I made a cheap choice grade brisket taste good that way.

    @44240xtp@44240xtp7 ай бұрын

  • Great video, I was just at Goldie’s last week for the 2nd time, bought some of that rub and can’t wait to try it on my next cook…I tried doing a no wrap cook last week but the weather had different plans…next time with the Goldee’s rub and no rain, hopefully…

    @alonzoluna8586@alonzoluna858610 ай бұрын

  • Love your calm delivery style Joe!

    @tonypiperato2944@tonypiperato29444 ай бұрын

  • I don’t really know the history of when brisket was first smoked in TX, but I’ve wondered if back in the day they used foil or paper and my hunch is they didn’t, but who knows. Seems like the No wrap is just an old method that is being revisited and people are realizing it’s a solid method. I’ve tried butcher paper and also found a slight “taste” from the paper so I just stopped doing it and it’s worked great. Good to see different styles introduced as at the end of the day, it’s all preference.

    @antoniobravo520@antoniobravo52010 ай бұрын

  • Masterful, thank you for this video.

    @3257bm@3257bm8 ай бұрын

  • Joe, another fantastic video, keep them coming! I cant wait to try this method on my next brisket on the 4th of July. Love you man, your brother in Minnesota, born in the great state of Texas!!

    @jimmyblair7597@jimmyblair759711 ай бұрын

    • Thank you Jimmy!🤘

      @SmokinJoesPitBBQ@SmokinJoesPitBBQ10 ай бұрын

  • U can render ur trimmings from ur brisket for the tallow, smoking them in a foil pan and using the drippings from that will work too.

    @SoonerStoneAI@SoonerStoneAI10 ай бұрын

  • Your trim work is spot on. That damn brisket was VERY aerodynamic. WOW!!!

    @CarlosHernandez-ey3yd@CarlosHernandez-ey3yd11 ай бұрын

  • Did my 1st brisket this past xmas using the smoke and long hold and it was perfect!

    @LakerTriangle@LakerTriangle10 ай бұрын

  • I did the Goldee's method using the Goldee's brisket rub a few weeks ago. First time unwrapped for me. It was amazing. Best brisket I've ever done for sure. I will be doing this way from now on.

    @pgski13@pgski1310 ай бұрын

    • What made it so much better? The flavor? Tenderness? Color?

      @DirectusVeritas@DirectusVeritas10 ай бұрын

    • ​@@DirectusVeritasand why do people trim the fat off for 🤔 that's the best part nomnom🍽️🍺

      @fabiankawau3362@fabiankawau33629 ай бұрын

    • ​@@fabiankawau3362too much and it wont render and it will no longer be the best part nomnom

      @artemthetrain14@artemthetrain146 ай бұрын

  • Thanks Joe. This was a perfect good morning video. It’s good to see someone right here in El Paso doing their thing. Keep it up brother.

    @jbutts72@jbutts7211 ай бұрын

    • Thank you!

      @SmokinJoesPitBBQ@SmokinJoesPitBBQ10 ай бұрын

  • That looks bonkers insane good. Can't wait to try this next time I cook brisket.

    @thorenx69@thorenx697 ай бұрын

  • Insane. Loved this video. Talk about the best thing to watch on Father's day.

    @Treyshadow@Treyshadow10 ай бұрын

    • It'd be nice to enjoy a plate of brisket on Father's Day, without all the work! Lol 🍺🤠🇺🇲

      @Kjellmclean@Kjellmclean2 ай бұрын

  • I think you'll need to make a comparison video and cook both methods at the same time. Seems like a good video idea!

    @RemnantsOfBeauty@RemnantsOfBeauty11 ай бұрын

  • Great Brisket!!! I went to Goldees a few weeks ago, and the brisket was awesome. The kiln dried wood is pretty good, however Goldees actually uses really wood not kiln dried. ✌🏿✌🏿✌🏿.

    @oreanbrown7741@oreanbrown774110 ай бұрын

  • Looks absolutely amazing

    @matthewmiller7527@matthewmiller752710 ай бұрын

  • Great video. Seems like Goldees was trying to be different from the pack and saw others using the foil boat method which works really well and now their new method is quite the same. Keeps the bark on top in tact nice and crispy, renders fat at the bottom and stays moist.

    @user_01986@user_0198611 ай бұрын

    • LOVE the foil boat method. I won't do mine any other way anymore

      @frcShoryuken@frcShoryuken3 ай бұрын

  • I just tried Goldee’s BBQ yesterday. That was some of the best BBQ I’ve had.

    @poplarfire5434@poplarfire543427 күн бұрын

  • Wow, Joe! Sure does look incredible!👍😊Kudos to Goldees for making changes to their already award winning method!

    @bobbicatton@bobbicatton11 ай бұрын

    • Thank you Bobbi! Hope you're doing well 👍

      @SmokinJoesPitBBQ@SmokinJoesPitBBQ10 ай бұрын

  • You are an artist sir! Great video

    @adekmezian@adekmezian7 ай бұрын

  • I sitting here watching and salivating! Going to try one for father's day. Thanks for sharing with us Joe.

    @stevecastro22@stevecastro2211 ай бұрын

    • Thank you Steve!

      @SmokinJoesPitBBQ@SmokinJoesPitBBQ10 ай бұрын

  • WOW!! Great video. I will give this a try. Thanks for sharing.

    @MetalDetectingwithRandy1@MetalDetectingwithRandy111 ай бұрын

    • Thanks for watching Randy. 👍

      @SmokinJoesPitBBQ@SmokinJoesPitBBQ11 ай бұрын

  • 15:39 Joe, your videos are the best! Thanks for doing you like you do!

    @toddbaird5938@toddbaird593810 ай бұрын

    • Thank you for watching 👍

      @SmokinJoesPitBBQ@SmokinJoesPitBBQ10 ай бұрын

  • Omg that looks amazing

    @ryankursehuston@ryankursehuston7 ай бұрын

  • Love brisket, my uncle makes it often for family gatherings and it’s easily my favorite thing to eat. Haven’t attempted one myself tho, some day haha. Great video !

    @deadbythirty4254@deadbythirty42548 ай бұрын

    • Do it! 🤗 I was intimidated and nervous smoking my 1st brisket 6 months ago but holy heck, I got hooked and now smoke a brisket every month! First one wasn't fantastic But, it was still pretty yummy... It's not intimidating at all anymore, in fact, I look forward to the process and, of course, eating it! 😁 🍺🤠🇺🇲

      @Kjellmclean@Kjellmclean2 ай бұрын

    • @@Kjellmclean I cook about 3 whole briskets a month.

      @HappyBuddhaBoyd@HappyBuddhaBoydАй бұрын

  • One thing that might help is he puts the liquid tallow on the bottom and sets the brisket on the tallow. Then the bark won’t soften as much.

    @igotJesus88@igotJesus8811 ай бұрын

  • Probably one of the best briskets I’ve ever seen done.

    @benvasilinda9729@benvasilinda97292 ай бұрын

    • Thank you Ben 👍

      @SmokinJoesPitBBQ@SmokinJoesPitBBQ2 ай бұрын

    • Low and slow wins the race.

      @HappyBuddhaBoyd@HappyBuddhaBoydАй бұрын

  • This man isn't shortcutting any of his taste test bites. Bravo, sir. Appreciate your sharing of the info.

    @ghankghank@ghankghank10 ай бұрын

    • 🤘🤣

      @SmokinJoesPitBBQ@SmokinJoesPitBBQ10 ай бұрын

    • ​@@SmokinJoesPitBBQ6j glgjgll

      @seanbeattie6752@seanbeattie67529 ай бұрын

    • Definitely bit into it with purpose... Like we do without the camera! 😉

      @Kjellmclean@Kjellmclean2 ай бұрын

  • That looks amazing. Congrats on the Texas Monthly review by Daniel Vaughn!! I wish you could bring the food truck up to North Carolina!

    @smokingtarheel3003@smokingtarheel300310 ай бұрын

    • Thank you buddy 👍

      @SmokinJoesPitBBQ@SmokinJoesPitBBQ10 ай бұрын

    • 😅

      @adc94597guy@adc94597guy6 ай бұрын

  • In a pinch I have used a stick of unsalted butter to hold in the foil. Really does the trick on that that bark. I agree it just feels right holding in tallow tho.

    @bourbonbrewque9433@bourbonbrewque94339 ай бұрын

  • Nice work! I’m definitely gonna try this.

    @larrymansfield9393@larrymansfield9393Ай бұрын

  • Whoaa!!!! I love that you are using a Dalstrong knife! I have the "big" set and looked at getting some nice singles. I had some Cutco and gave those away to family that has Cutco, love Dalstrong.

    @timriley1501@timriley15015 ай бұрын

  • You seem like a really nice guy. I enjoy your videos. Keep up the good work.

    @fredstevens129@fredstevens1295 ай бұрын

  • Beautiful job trimming.

    @ruthlessgoat3702@ruthlessgoat37022 ай бұрын

  • I like to use the foil boat, while cooking initially on the top shelf i use a pan to catch all the drippings under. When i put it in the boat i pour all the tallow into the boat until its probe tender. Then wrap in foil using the same tallow , let it rest in my oven for at least 4 hours if i end up short on time for whatever reason. At best try to do an overnight rest, 8 - 12 hours. I do use the Goldee's rub, that stuff really is good. This method is just what i prefer, comes out perfect for me and have never had a complaint, even from my kids!! Plus they ACTUALLY eat the left overs if there is any left the next day or 2!

    @iR3J3CT_@iR3J3CT_7 ай бұрын

    • Love it. 👍

      @SmokinJoesPitBBQ@SmokinJoesPitBBQ7 ай бұрын

  • You definitely hit a home run with this smoke 💨. Man it makes me hungry seein’ those slices.

    @christopherhobby8391@christopherhobby83919 ай бұрын

  • Another great video, Joe. I guess I'll have to put tallow and that awesome fillet knife on my wish list.

    @DogwoodRicky049@DogwoodRicky0499 ай бұрын

  • I agree, the Goldee's rub is outstanding but it's very hard to find now. I used to get it al Wally World but the last time I went, I couldn't even find a spot on the shelf for it and it's out of stock online. I want to try their BBQ sauce but haven't done it yet.

    @Mike-in-Texas@Mike-in-Texas11 ай бұрын

  • Another way of doing this is to put it into a foil pan and put foil on top. Just put rendered tallow from your trimmings in there and a shallow layer of beef broth made from the trimmings and beef short rib bone marrow. You’ll end up with a very intense rich beefy flavor that stays moist and is perfect for catering since it’s already in a foil pan. All you have to do is take it out of the food warmer when your ready. The key is the long hold, Panther City BBQ also does the long hold in food warmers. All of them do as it helps to continue rendering fat without making the meat tough. A lot of high end restaurants use these warmers and factor them into how they cook stuff. Honestly though the real key to some of Goldee’s good food is how they do ribs. All the best rib restaurants regardless if they are Texas Style or KC Style use a rotisserie smoker that has a separate fire box with a lot of separation between the meat and the direct heat. Think M&M and Old Hickory rotisserie smokers, don’t believe me check the videos and pictures. Goldee’s uses that big M&M rotisserie for ribs and Slaps in KC uses a half dozen Old Hickory rotisserie smokers. Problem is it’s very out of price range of a common man to buy these so everyone pushes these backyard offsets on us because there is so much money to be made off these. Yes they cook on them but only for videos or small things like Turkey. Goldee’s cooks briskets on the big Millscales and they are usually far from the firebox.

    @888HUSKERS@888HUSKERS10 ай бұрын

    • Thanks for watching 👍

      @SmokinJoesPitBBQ@SmokinJoesPitBBQ10 ай бұрын

  • Man you kill it every time. Thanks for sharing

    @pete91671@pete9167111 ай бұрын

    • Did I really win

      @pete91671@pete9167110 ай бұрын

  • Great video as always, I'll try this method the next time. Keep makin the video's, they're awesome.

    @robert30_mav62@robert30_mav6211 ай бұрын

    • Thank you Robert!🤘

      @SmokinJoesPitBBQ@SmokinJoesPitBBQ10 ай бұрын

  • I used to wrap my brisket, but the crust would never become the bark that I wanted. I found the perfect way to do it now. For a 7lb cut, I use my pellet smoker @130F for 6-7 hours, then roast it uncovered in the oven for 8-10 hours @225F. For tangy, I use mustard as the binder and a hint of cayenne in my rub. For sweet, I use maple syrup as the binder and brown sugar in my rub. Either way, when I move it to the oven I always glaze it with the tallow. This method always gives me a beautiful crust and has always been moist and delicious. I only wrap it when it goes to the fridge or freezer, but usually there isn't any left.

    @HappyBuddhaBoyd@HappyBuddhaBoydАй бұрын

  • Great video Joe! Always very informative.

    @bbqbourbonblues3257@bbqbourbonblues325710 ай бұрын

    • Thank you buddy!👍

      @SmokinJoesPitBBQ@SmokinJoesPitBBQ10 ай бұрын

  • Excellent brisket! My son and I showed up at Goldee’s over Memorial Day weekend. He classified the fatty part of the brisket as a liquid. It just melts in your mouth. Definitely worth the trip!

    @nskimn8r884@nskimn8r88410 ай бұрын

    • Nice buddy. Goldees is definitely on my go to list. 👍

      @SmokinJoesPitBBQ@SmokinJoesPitBBQ10 ай бұрын

  • you absolutely knocked this brisket out of the park! wow!

    @HBeretta@HBeretta10 ай бұрын

  • OMG!!! Joe you KILLED IT!!! I'm your neighbor 1 state over in Arkansas...ain't nuthin like that being smoked here. Goldees rub, but your expertise bro! I'm hoping to get over your way soon and also to get over to Goldees to try their stuff this summer. Great video. Keep the excellence Smokin' Joe!!!

    @Joeskee68@Joeskee6810 ай бұрын

    • @Dm-M1E yeah guy. Nice spam

      @Joeskee68@Joeskee6810 ай бұрын

  • Awesome looking, brisket, bro. I just got in some Goldies rub recently. Can't wait to try it.

    @THEREALSHOWBBQ@THEREALSHOWBBQ10 ай бұрын

  • Man this looks good, gonna have to give it a try. Great content, liked & subbed! 👍👍

    @davehoward2791@davehoward279110 ай бұрын

  • I've been eyeballing this method for my pellet vertical smoker (a pit boss). I held a brisket at 175 and that was fantastic (8 hours). I've done the foil boat, butcher paper (I don't like butcher paper), and the foil wrap is my go to. I want to try this method now.

    @thenext9537@thenext953710 ай бұрын

    • Did you try this method? I have the same smoker and want to try it.

      @mikemoore2692@mikemoore26924 ай бұрын

  • Love the rub! Very delicious

    @richarddaley6403@richarddaley640311 ай бұрын

  • Absolutely a must to do it this way, I can't wait

    @mikegriffiths4300@mikegriffiths43005 ай бұрын

  • What a fantastic looking brisket. Cheers, Joe!👍🏻👍🏻✌️

    @dwaynewladyka577@dwaynewladyka57711 ай бұрын

  • Great info! Brisket looks perfect 👌

    @GritsGrooves@GritsGroovesАй бұрын

  • Thanks Joe for another great video

    @CraigRogner@CraigRogner10 ай бұрын

  • Great video Joe. El Paso born and raised but in Dallas now.

    @jpstoehner@jpstoehner8 ай бұрын

  • Dang I’m craving that brisket- great video 🤙🏾🤙🏾🤙🏾

    @jhosoi808@jhosoi8089 ай бұрын

  • Nice! I'm pretty sure you wouldn't have to hold it for 12hrs once wrapped though. I'll have to try it. Not sure how many people have that much patience 🤣. Also I thought of when wrapping and letting cool a little to then put it in an ice chest to hold for a few hours instead of using more wood or whatever. Definitely gonna try it out. Thanks for the content!

    @lastmanstanding5117@lastmanstanding5117Ай бұрын

  • Oh man that looks amazing jefe!!!

    @JRod979@JRod97911 ай бұрын

  • Thanks for letting us know all the products your using

    @tomg6286@tomg6286Ай бұрын

  • Great video and VERY informative!! :)- Keep up the GREAT work!!! Kudos to you for your efforts to the channel!!! :)-

    @lorenl9262@lorenl92623 ай бұрын

  • Great video! I am so hungry right now. 🤤 I typically don’t use foil but I think I will try this on my next brisket.

    @texyat7388@texyat73882 ай бұрын

  • Goldie’s doesn’t start their smoker at 250. They start between 200-225 running a little dirty. Then after 3 hours or so they go to 250 and clean smoke. Then they finish at 275.

    @JewManGuru@JewManGuru10 ай бұрын

  • Great cook ! 🔥

    @grillingaddictionwithnick4982@grillingaddictionwithnick498211 ай бұрын

  • Boy oh boy! That's a gorgeous looking cow!

    @willisratcliff2285@willisratcliff22857 ай бұрын

  • Wrapping a brisket is just weird to me. I didnt start seeing that until I moved to Texas. Kind of the same with using post oak and/or white oak for smoking. I generally prefer red oak and pecan for smoking beef and no wrap. I'm anxious to try this method, thank you for showing all the detail.

    @Pinion512@Pinion5123 ай бұрын

  • Once the bark is done and its not gonna take any more smoke, I wrap in foil and finish in the oven to soften the bark it and get the brisket to temperature

    @JBrooksNYS@JBrooksNYS2 ай бұрын

  • Ive be doing a no wrap smoke, once its done. I let it drop to 170, then I throw it in my oven for 12 hours, wrapped in foil. No fat, just what ever i used to spray it during the cook. So good every time

    @malabirb@malabirb10 ай бұрын

    • What temp in the oven?

      @horacejones5226@horacejones52269 ай бұрын

    • @@horacejones5226that’s what I’m trying to figure out lol

      @SiLKvL@SiLKvL9 ай бұрын

    • @@horacejones5226hold bake button on your oven, give it a negative offset… now you can use your oven to hold at 150,160, etc

      @privateusername2222@privateusername22225 ай бұрын

    • @@SiLKvL hold bake button on your oven, give it a negative offset… now you can use your oven to hold at 150,160, etc

      @privateusername2222@privateusername22225 ай бұрын

  • keep'em coming....

    @testtube7404@testtube740411 ай бұрын

  • I was one of the crazy's that waited in line at Goldies. Was it worth the wait? NO, but I had a good time. Maybe I had a bad brisket, but the pieces i got were super dry (and I ordered the point). Your brisket looks way better then I had at Goldies.

    @joekorte5401@joekorte54019 ай бұрын

  • Great lessons! Loved the trimming info. What's the trimming knife?

    @huahingolfer9624@huahingolfer96242 ай бұрын

  • crushed it bro, looks friggin' incredible !!!

    @blanecurry9090@blanecurry90903 ай бұрын

  • Nice cook, I haven’t held a brisket in foil over night. I usually use butcher paper. I also want to try Foil Boat hold and see best results. Always trial and error.

    @reuben5570@reuben557011 ай бұрын

    • im here in Texas and have friends that do competitions and use foil

      @beerman9807@beerman980711 ай бұрын

  • I am sorry but Goldees……. THE BEST FREAKING BRISKET I EVER TRIED. Not only that, but everything on their menu is freaking fireeeeeeeee!!!!!! THEIR HOMEMADE FREE BREAD IS EVEN AMAZING. Nothing tops Goldees and i’m sticking with that opinion 110% of the way.

    @JN-53@JN-5310 ай бұрын

    • 1000% agreed!

      @cbravo1081@cbravo108110 ай бұрын

    • Have you tried burnt bean in Seguin?

      @felipemata2960@felipemata296010 ай бұрын

  • Thank you for the video, I am trying this method right now on a New Zealand grass fed wagyu brisket. Will let you know how it goes.

    @FloridaEgyptian@FloridaEgyptian4 ай бұрын

    • Very nice!👍

      @SmokinJoesPitBBQ@SmokinJoesPitBBQ4 ай бұрын

    • I like how the bark came out and the flavor. However, this method did dry out the brisket compared to my go to 4-2-10 method. I think this is because 12 hours uncovered really allows the moisture to excape. I think what I will try different next time is to mop the brisket with tallow hourly after the 6 hour mark, to allow more moisture to spread in the brisket. I saw this once on the Goldees beef short ribs video. Will let you know how that turns out when I get to it.

      @FloridaEgyptian@FloridaEgyptian4 ай бұрын

  • It seems to be a different way to get the same result on the outside in regards to texture. I can see the advantage of the beef tallow at the end rather than mustard at the start taste wise. I don't get the use of warm water rather than mustard. Might as well just put the brisket somewhere warm to "sweat" and make, if it is just to make the fat sticky, before applying the rub.

    @zakelwe@zakelwe11 ай бұрын

    • You can definitely let the brisket come to room temp but if you don't have that time, this method works. 👍

      @SmokinJoesPitBBQ@SmokinJoesPitBBQ10 ай бұрын

  • I have an issue at times and don’t know how to solve it: I do brisket cooks generally 12h unwrapped @ 200, wrap with tallow till hit 203, rest in cooler till eat. This produces a decent brisket but at time there is a GIANT fat pocket inside of the meat that I then have to cut off the slices. The outer fat cap fat is rendered, but this is inside and doesn’t seem to render much. Any ideas what I can tweak or do?

    @barddzen@barddzen8 ай бұрын

  • This was one of the best fat cutting videos. Thank you.

    @hodr1000@hodr10003 ай бұрын

  • God Bless Texas

    @-ZIO@-ZIO9 ай бұрын

  • that looks super good!

    @eksine@eksine7 ай бұрын

    • Thank you!

      @SmokinJoesPitBBQ@SmokinJoesPitBBQ7 ай бұрын

  • I have found for me I get the best results when resting a brisket if I wrap it in butcher paper first then foil

    @davek3726@davek372610 ай бұрын

  • Yoder makes the nicest smokers in the game, That thing just looks high quality.

    @Edward135i@Edward135i10 ай бұрын

    • Yes sir. 👍

      @SmokinJoesPitBBQ@SmokinJoesPitBBQ10 ай бұрын

    • Guess you haven't seen M&M smokers.

      @jamesmartinez1980@jamesmartinez19806 ай бұрын

  • that tallow wrap after cooking is def a game changer

    @1969MARKETING@1969MARKETING5 ай бұрын

  • Looks Amazing, 1st on I cooked went for 9hrs, could have used another 5hrs...

    @lucascady4992@lucascady499210 ай бұрын

  • You put some love in that Brisket!

    @williamsalin3509@williamsalin35099 ай бұрын

  • Their method is a pretty good method. Looked really good

    @takeflight4666@takeflight466610 ай бұрын

  • headed there this week.

    @gopackgo1412@gopackgo14122 ай бұрын

  • Looks perfect 👌🔥🔥

    @RGsFood@RGsFood10 ай бұрын

    • Thanks my man. Hope all is well for you in LV.🤘

      @SmokinJoesPitBBQ@SmokinJoesPitBBQ10 ай бұрын

  • I'm curious if instead of putting in foil and back in the oven for 12 hours at 150, how would a souvide work for that final stretch? Might need to try next weekend, thanks for the video

    @chris415-a@chris415-a2 ай бұрын

  • Nice work. Goldees rests the brisket at 140 temp for 12 hours or so.

    @paulheier@paulheier10 ай бұрын

  • It looks great Joe.

    @BBQROCKSTAR178@BBQROCKSTAR17811 ай бұрын

  • That is a thing of beauty!!

    @fredschaffer7330@fredschaffer733011 ай бұрын

    • Thank you!

      @SmokinJoesPitBBQ@SmokinJoesPitBBQ10 ай бұрын

  • Warm water makes sense, similar to before you shave or wash your face use warm water to open the pores or soften the skin.

    @TheUnorthodoxx@TheUnorthodoxx6 күн бұрын

  • Thats a damn near perfect brisket dude! Sweet.

    @notaliberalfromcali6245@notaliberalfromcali624511 ай бұрын

    • Thank you for watching 👍

      @SmokinJoesPitBBQ@SmokinJoesPitBBQ10 ай бұрын

  • My brother fantastic looking Brisket definitely a winner right there. Cheers!

    @CookingwithStephennJacklyn@CookingwithStephennJacklyn11 ай бұрын
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