Goldee's Texas #1 Brisket at Home - Game Changer!
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- เผยแพร่เมื่อ 7 ธ.ค. 2023
- Join me as I attempt to recreate Goldee's famous brisket at home using the secret techniques @jirbybbq taught me in • I got Schooled by Gold... . I'll be using all the insider tips I learned at Goldee's - will I be able to achieve that melt-in-your-mouth perfection? Tune in to find out! Next watch • Goldee's Ribs & Pork B... to see how I made Goldee’s Ribs and Pork Belly!
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How do you think I did? What do you think I should change next time? Watch the video where I learned how to do this: th-cam.com/video/K0EejEN1r04/w-d-xo.html or the video where I make Goldee's Ribs and Pork Belly: th-cam.com/video/ZwJFtgma5qQ/w-d-xo.html
Looks absolutely amazing !! Can you come to the U.K. please !! lol 🤤
Can I cook in your backyard if I do?
It would be a honor ! can't guarantee the weather though ! lol @@EatMoreVegans
Damn, you come to the Uk let me know. I’ve got a yard for you. That point looked spot on.
I can guarantee it will be grey and overcast and likely raining lol. We should do it!
Great video! Jirby helped me learn to perfect my brisket cooks. His trim video is one of my favorites. I meet him in person and he graciously gave me a bunch of tips too.
@smokescouts Love your channel! Jirby is the 🐐
@@erickwalsh9258 thank you!
He really is very talented and generous with his time. Welcome to the channel!
Great job!!
Great video! That brisket looked fantastic guys!Al, how do you like the new knives?
That's a good looking brisket. Great video guys.
Just found you and love the Goldees videos. Excited to see all of the follow up testing! Keep up the great work.
Thanks and welcome!
Fantastic results! Your follow up video sounds like a great idea👍😊
Sorry I missed this comment the first time Bobbi! The first follow-up (Jirby vs Bradley on the sides) drops in a couple of weeks. Doing more experiments (resting, etc.) too. Lots of brisket to eat!
I think you did great Al. Definitely worth giving it a go. Well done!!!!
Thanks 👍
That is the best bbq I’ve seen you cook so far! Shoutout Johnny for the tips. Keep up the good work, you’ve been improving and it shows.
Thanks, Colin!
Brisket needs to be falling apart. The point was on point.
definitely something going on with the tallow not being absorbed into the meat. But with only 1 1/2 hours of time for that to happen, it doesn't surprise me. The meat isn't a sponge that can sop up the tallow in such short time. If you think about it, bringing the meat down to 140 degrees is dependent on how quickly it is allowed to cool. Maybe your pizza oven isn't a good enough insulator to slow down the cooling process and therefore extend the resting time.....Surely, the absorption of the tallow is the key. How long to rest and possibly also, at what temps does the meat absorb the most tallow, come into play.
Incredible work team, that looked amazing and how much simpler was the cooking process
I’ll admit I’m not that much of a brisket fan, but that caught my eye for sure
Can’t wait to see the A vs B video
Thanks Andrew! We have a couple of tests to do now - seasoning the sides vs not, long rest vs not, Goldee's meets Black's......you're going to have to learn to love brisket my friend!
Me too this should be good
Thanks Al, guess it’s one of those things where until you’ve had a good one, you don’t really know what you’re missing out on
The sides kinda makes sense in that the piece in the middle of a slice doesn’t have rub on “the sides”, just more meat, and rub above & below. It was also 1.15am when watching, but did the meat look more “pink” inside than the usual greyish colour - I’ll need to rewatch … that’s what really caught my eye. Same with the sides on lots of other things too
Love the experimenting, always interesting 👍👍
Ive done the same cook, and also notice the flat to be a little hard, still came out good.
Also i started with corse pepper then the goldies as per Jerbys cook. Looks like they change it up every so often .
Do you start your cook point towards firebox? When it comes to wrap, then flat towards fire? Not sure what you're cooking on but works great on my 250g offset.
That brisket looks amazing! I want to see the long rest test!
Thanks, Steve! Can you get to Raleigh by Wednesday to film it with me?
Man that looks great and thanks for showing how to use the meater . I've been hesitant but I'll test it out on my next cook finally
Thanks for the kind words! The MEATER is a game changer for me. Let me know how it works out for you when you try it!
Michael Buffer just called...He's ready to MC the Black's vs Goldies Battle! Looks amazing Al - well done!
LOL thanks :-)
Great idea! I’m for it Al!
Can't wait for the follow up videos! One in particular to answer, especially before your many fans go out and purchase a holding oven. You're on to something with the Goldee's series.
Thanks man. Holding oven is here and I'm testing with it. Filming the long rest test this weekend - maybe this is the one you come to Raleigh for?
@@EatMoreVegans That would be awesome. I need to check with my wife. My Sunday is booked, but my Saturday might well be open.
@@smokingtarheel3003 DM me on IG when you know more!
Did you wrap it when it just came off instead of letting it cool to ~160? 7:18
@eatmorevegans trying to find the video with the link to the European company that did customized shot glasses etc. which one was that in?
Great job on the video, thank you for making it! What was the temperature of the cooker?
Thanks Tim! We ran at 275F the whole way
Al great job I have a cook on the 30 for family I’m definitely gonna cook my brisket that way🇺🇸🥃
Nice! Now what times dinner on the 30th?
Interesting that more tallow wasn't brought back into the meat, so maybe overnight is key. I think you should try to get both at your place to do the test with both using the same smoker, wood and meat source. This test should make it all about technique and seasoning. Always good to see you two's cooks.
Thanks Keith. Nick and I will be doing several tests (including the long vs short rest) soon - watch for them in January!
There’s no secrets. can we stop using this word?
People overcomplicate it. It’s all about look and feel and adjusting. I see so many people wrap even though there’s no bark formed yet just because it passed an arbitrary time mark
@@schnitzel_crumbs hahaha ye, those ppl wrapping to temp at 165-170, and not look and feel, then complain about no BARK xD
No. Secret…It’s a good word.
Point looks amazing. Come to the UK, do some cookouts. Can you do some video’s on the side dishes, struggle to find the step by steps on these and they are not part of UK food culture to guess at.
Thanks! I wish my viewers would watch side dish videos. They always fast forward over everything but mushrooms. Get more people to come who will watch!
Nice job!
Thanks!
Looks great. What temp was your smoker and what wood did you use.
Thanks! Post Oak at 275 the whole way.
Thanks for sharing these golden secret nuggets to up my brisket game 😊 beef talk makes all the difference and I also used bacon grease which was equally fantastic just with the added bacon flavor aftertaste. 😅
Bacon fat on brisket……..#mindblown
What kind of wood where you using?
That brisket looked awesome!!!
It was!
I would love to see you use the el patron from lone star. They need to donate one to you just to get a true test of what it can do.
I didnt hear you mention a temp for the grill, but the external probed looked to read 275f...?? also, how big was the brisket to cook in just 9.5 hrs??
Hi Andrea! Yes we were at 275 the whole way. This was a 17lb brisket before trimming - probably 13lbs after trim. Cooking at 275 really does shorten a cook - that's why you should start experimenting with double-indirect on your KJ!
First of all my boys at Goldees deserve respect nobody needs to knock them down Funkytown represent
Born and raised
#madrespect Jared.
Only had the honor of eating there a couple of times nobody can touch them super nice and the best BBQ
looks delicious. i need a smoker next, been loving my santa maria but cant smoke a brisket on it.
Brisket on a Santa Maria - now that would be cook wouldn't it? Something to try when I'm in a mood lol
@@EatMoreVegans I've been thinking of trying it on the rotisserie on the santa maria. Prime rib is delicious that way. But I think I'd go through a ton of wood doing brisket
Looks like Johnny was pretty spot on with his method. Think you can see if this is possible on a pellet smoker for those of us that don't have an off-set Al?
Great news, Paul - I have a pellet smoker on the way so I can do this very test for you! So stay tuned!
Al,
Great cook! What exactly does Jonny mean when he says you can take off more of the deckle on the board. I didn’t see him or you take anything else off. Next, your slicing up of the brisket didn’t look typical-the pieces looked very thick.
Do you think you got too involved with reaching a temp on the flat? It probably would have just got more tender after pulling it and resting it. Jonny has said he has never pulled a brisket in the 200 range that was not overcooked.
Can’t wait to see your old school meets new school video.
Keep the great videos coming!
Hi Ben! If I was serving at a restaurant, I would have cut out the unrendered deckle fat between the point and flat on the board before plating - that's what Jonny and the team do at Goldee's. I don't worry about that for home briskets. As for temp/rest - my theory (and it's only a theory at this point) is that Jonny is wrong about the value of the long rest. I'll be filming that test soon - watch for it to drop in January! I'm going to try to get that one, the old meets new and the "who's right about seasoning the sides" all in the coming weeks.
Al,
Great ideas for your future videos!
Jonny and others have said that the main reason they rest for so long is practical since they are trying to make room for ribs and other food that cooks faster and goes on after the brisket. They also have those special warmers that swim in moisture. When do they have time to cut off extra fat when they are slicing so fast through those briskets to keep the line moving? That doesn’t make sense.
If you watch Chuck’s brisket video when she was the head brisket cook at Goldee’s she was seasoning the sides, at least some. Finally, there really could be a difference in the air flow and fire management of their smokers compared to your smokers.
In any case, you did a great job!👍
I watched this video (Copy Johnny's Brisket technique), and Johnny vs Chud's BBQ Brisket recipe video, back-to-back. I did not see where either video stated finish temperature "AFTER" brisket reached probe tender status. I am curious what the brisket finish temperature was after the added 30 minutes of cook required to reach probe tender.
Hi again. This one finished at 206. But again just for anyone else reading this - it doesn’t matter at that point. Only prove tenderness matters at the end. We never cook to time or temp.
The continued break down of collagen is what happens to answer his initial question. You can literally cook to how you like your bark, not probe or check the temp, wrap and hold over night at 155 and it be perfect the next day.
Say it with me everyone 📣meat doesn’t absorb tallow. Ever. It’s basic physics.
Great cook Al. That bark was outstanding.
To be honest Johnie knows all this, he isn’t stupid by any means. He does know how to rile people up on social media though and he likes it. lol.
Thanks man - the test will be filmed next week and published in January so I guess we'll see!
@@EatMoreVegans can’t wait!
What temp did you use for the cook?
He told me the ribs were 275 give or take,i can imagine the brisket being the same
Would this method work on a pellet grill please let me know I’m new at this thank you
Great question! I’m doing a test video cooking one on a Kamado Joe this week that will drop in a few weeks, and right behind that I will be testing it on a pellet grill. I know waiting is hard, but stay tuned and I will give you a solid and tested answer soon!
do you have a hot box to hold the brisket at 140F overnight? give it more time to absorb that tallow
I do - and I'll be filming that side-by-side test next week. Watch for it in January!
Long holds don’t help absorb tallow, tallow doesn’t absorb into meat. But it does help the richness and texture of the bark. Long holds allow collagen to continue to break down without turning the protein to mush.
What temp did you cook at?
275 the whole way.
Nice video al!! The longer rest will help it get more tender over night. Rest it at 155 to 160 for 10 to 16 hours.
Hi Mike! We're filming the long rest test this coming weekend - we'll be resting at 140 overnight like Goldee's does. I can't wait to taste the difference!
@EatMoreVegans really it all depends on how tight the brisket is when you pull it, if it's tender, then rest at 140, if it's tight let it come down to 170 IT then rest over night at 160 and it'll be tender by the time you cut it the next day.
What was your cooking temperature?
275 the whole way
Looks great! Just one suggestion...cut it with a serrated carving knife.
Thanks! I don't hate that idea - especially coming from a guy named Al!
mmmm makes me hungry😋😋😋😋😋🐺🐺
Come on over I have extra!
I thought he was crazy saying the long hot hold doesn't make a difference. Basically everyone starts out with a two hour rest, and when they try the long hot hold they're sold.
I'm filming that side-by-side test next week - watch for it in January!
I don’t 100% agree. While the primary benefit is having brisket ready for service essentially finishing sous vide with a long time at temp widens out the margins for pulling at the exact right moment from my experience
Editing is great
Thanks! The editor’s name is Greg and he’s really good!
New to cooking Briskets. did you cook the brisket The entire cook with the fat side up thank you
Always
@@EatMoreVegans Thank you for the reply.
Fun cook. So first off there are soooo many ways to cook brisket ( or dammed near anything) that are all right. It comes down to compromise. Not in quality but in method. If you cook at a lower temperature it's going to take more time. OK. But if it takes more time there is more potential for loosing more moisture, etc. etc. Or put this way " for every action there is a opposite and equal reaction. So if you change a way you smoke something there will be something else you will need to adjust to. The folks at Goldies ( I believe it's the young lady who's name currently escapes me) worked at Franklin's. So they are doing something similar to what Franklin's does. I believe that is something that is no secret but something few people notice or understand. It's the "rest". I won't go into this fully but folks are confusing " resting" with "finishing ". Al if you want a more detailed explanation just give me a call, there's to much for this. But it's something Myron Mixon also uses and what I started to do a few years ago. Call. In the meantime great video. Looking forward to seeing your follow up. 🔥😋👍🎅
What temp did you run?
275 the whole way.
What wood are you using?
Post oak for all of my TX-style cooks to keep it authentic
Morning 😂🤣 sorry Al I had to
@@BrisketMedic good one
@@charlesdarden1631 I couldn’t help myself 😂
Whoop 🙌 ❤
Howdy Mr. H and the whole H Family!
According to Johnny
What temp did you cook at for 9 hrs ???
We were about 275 the whole way.
Excellent....only comment......it's imperative to use SHARP knives.....everytime!!!!!
Thanks for watching!
Please do a brisket in the kamado.
That point looks incredible even when you were cutting it, no teeth needed
Wondering where you got that ex-large cutting board…I want to get one!
This is the one: amzn.to/493YAvd
Dont forget the sides folks, rookie move.
Solid home brisket. Trim needs a bit work for service ie mohawk is thick, protruding flap over the side of the point, flat is sharp. After the cook and rest, the point is obviously overcooked and shreddy. All the bullshit I just said aside, your brisket would've made for good eats at a backyard bbq. Good job.
Thank you I think.
jonny is like the joel osteen of bbq
LOL
Bruhhhh 😂😂
Where’s the picanha? 😂
Right? Maybe I should teach Goldee’s how to make Picanha!
Looks overcooked.
I find taking it to 195 and holding it in a warming oven from 14-16 hours yields a superior result
It wasn't overcooked - but it didn't get the warming oven either based on what Jonny told me. But I'll be doing a side-by-side long rest vs short to see if he's right - watch for that in January!
@@EatMoreVegans I’ll be keeping my eyes peeled for sure!!
Thank you for making such great content, keep up the great work kind sir!
There is a reason they do a heated rest overnight, it matters.
I will be doing that test this weekend - stay tuned!
Not brave enough to cook brisket ! Ps love the Star Wars references to your smokers !
You can cook brisket Mr. H...........just use the force!
you here for the brisket?
@@EatMoreVegans I may have a new technique- force lightening a brisket ? 😂
@@-EchoesIntoEternity- bloody love brisket !! Not long come back from Texas to try Gokdees / coopers and Terry blacks !!! 🤤 for the first time !!
@@Mrhandfriends lmao
The boys at Goldees have a little chud you tube envy. The jirby brisket seasoning video at 4:50 he tells you to do the sides. But Chud has a tag line he is known for…‘don’t forget the sides, rookie move.’ Oh and he used mustard and pickle juice for a binder. Lmao
The one from 2 years ago? Things have obviously evolved since then. But don’t worry - next week I’m filming a “who’se right about the sides?” test that will drop in January - so we will know once and for all.
@@EatMoreVegans no doubt things change. But two years ago is when they got top spot on Texas Monthly top 50. So there’s that. Great job with the channel.
@@garycaouette4778 thanks. Stay tuned for the side by side tests. You’re going to see seasoning the sides vs not & long rest vs not in January. Also watch for a Goldee’s / Black’s hybrid method where I combine the best of old and new. I’m having fun with this one!
Thats the best looking point you have done. Brisket should be cooked to death. None of that bend test garbage, This aint a competition
Amen brother!
so.....the key to a great brisket is to use the secret sauce (water) out of JORDAN LAKE !!! ???
LOL I don't remember that being part of the discussion :-)
You have to let it rest way longer, 12 hours, I’ve done the same and the game changer is the 12 hour rest. It absorbs all the tallow. Your tallow was still too wet, it didn’t absorb.
Filming that side by side test this weekend - stay tuned!
Maybe rest on both sides,just sayin
Interesting idea!
looks a tad over cooked. not much of a smoke ring.
To be honest , btw good video , but honestly you put that much animal fat on anything it’s going to b delicious. The fat is the best part of the brisket. I don’t know why people cut it off. Gotta die someday.
Talo trend is nothing new. Been doing that since 1775
I can’t remember what I did yesterday. You remember how you cooked brisket 248 years ago?
This guy is weird.