@michaelnance5236 actually no - and not just because that was a brisket lol. This method is both colder and hotter - colder at the beginning and hotter to finish. I’m going to be testing this on the Traeger this week - watch for that video in a few weeks. And thanks for watching my videos!
Great videos on a genius yet simple method! In my smoking experience, dirty nasty tasting smoke generally comes from wood with a lot of tight bark or wood that has not been seasoned(dried) at least 1 Central Texas summer or 2 years north of the Red River. lol Great content! I’ll be visiting Coopers place soon and calling out Coach on his promise for sure!
Back to Back straight hitters. Another amazing video. Very interesting to use the cold smoking method to add more smoke, I may try it next time with pecan or oak. My main wood to use is Mesquite because I like more of that smoke flavor and other woods tend to be too mild for my taste. Wonder how this cook would compare to a Mesquite cook? 🤔
I'm doing short ribs next week over here in the UK , you simply can't knock them , Juicy , rich , beefy as hell , and even come fitted on a handle for ease of enjoyment
The taste test at the end felt rushed. I would like to see closeups of the beef ribs and more about how these ribs are different. Thanks for showing us this method.
I loved both of your videos, Goldies & Bar a BBQ. I don't know if this will work for my grill? I have a Masterbuilt Gravity 1050 so don't know if I can recreate this with just charcoal? I actually like Goldies Smoker, so I might get one, we'll see 👀? Thanks for sharing 💪👍🤝🍖
ever thought of combining the cold smoking with what barrett taught about resting in the refrigerator fo 24-48 hours...when you cold smoke cheese I vacuum seal it and put it in the fridge for at least a week to allow the smoke to penetrate
Absolutely. One of these days we are going to make a “brisket to end all briskets” video combining the best of what I’ve learned from Barrett, Johnny at Goldee’s, Cooper, Harry Soo, Nick Dampf and more. That’s going to be a long week of filming though!
@@BehindTheFoodTV I did a cold smoke test run on my LSG...just how dirty should the smoke be because mine was very dirty and lasted about 6 hours - I had fewer logs than you
@joseywales9726 it’s going to stay pretty dirty because you’re choking off the airflow. I have a brand new (filming the seasoning tomorrow) LSG 48” that I will be testing this method on soon on my other channel so stay tuned over there to see what I discover.
@@BehindTheFoodTV You will love the LSG. It just holds the temps and it is built like a tank. I got the 24x40. When I tested the cold smoke I took everything out of the firebox except the ash pan. I just built the lump charcoal bed inside the ash pan. I had room for 3 logs on the bottom and I had two logs on top. I had to open the vent to about 1.5 - 2 inches to get to 160. The smoke was so thick I would not have been able to see the meat if I had any in the pit. It will be interesting to see your experience.
@joseywales9726 that sounds like the right setup. What did you do for the firebox door vent? I have found that in general on offsets increasing available air by opening the door vents a little while choking down air demand by closing the stack more produces higher quality smoke and a more stable fire. I can’t wait to finally cook on my LSG this week. I’ve had it almost a month and it’s been under cover waiting for me to get the team ready to film the burn-in!
@@Thetattedrep they came out great and even cooking them normally the entire time at 275 on the LSG they come out nice and smoky. So the only way I would know for sure is to cook both of them and compare. I am not sure if you know there is a group on Facebook just for the LSG Pellet
Makes sense that you can add so much extra smoke to beef ribs and not have it be overwhelming considering it's such a rich cut and that it probably balances out with that richness. I'll have to give this a go myself next time I get enough Sam's Club bucks to get a couple racks.
I haven't - but I don't know how well a sweet rib glaze would do on that monster beef rib. Only one way to find out I guess! Thanks for all the support!
Al, Great job! I do remember an early Jirby video in which he puts the meat on before the smoker has built up any heat, but this was much longer. I guess we all still need some type of scientific explanation as to why some smoke makes the meat good and some bad. At what point is dirtier smoke helpful and when does it become harmful. Keep up great content. Can’t wait to see the other food you did!👍
Need to do a test run on my XL BGE w/ a Flame Boss to see if I can hold 160 degrees. What temp was your warmer set at? I have a Smokin It 2 electric smoker (don't use anymore) with a PID, thinking I can use that as a warmer.
Al, those beef ribs look absolutely amazing! I have a question I was hoping you could answer. I don't have a ton of money to buy all the cool toys that you have. I'm super jealous! I got into bbq a few years ago, and I use a weber kettle. I want to take the next step and get an offset, but again I don't have a ton of money to spend. I'm limited to buying a cheap one from a big box store. A friend of mine suggested that if I do that, that I should go for wide vertical offset as they are easier to maintain temps than a regular stick burner because you're not fighting against the heat's natural tendency to rise as opposed to trying to force it horizontally across a cooking chamber to the stack. My question is, can you get the same results (same meteorite bark, flavor, juice) as you can get on a regular stick burner when using a vertical stick burner? I would imagine that I would have to cook briskets upside down as the heat would come from below.
Hey @tdtommy196 - I think you answered your own question at the end. If the airflow and heat are different, the results will be different. I'd say go to Academy Sports and pick up an OCB Brazos or G2 and you'll be happy. Good luck!
@@BehindTheFoodTV ok cool. I'm glad you're in agreement with me. Now I need to plan a trip to academy. I live in Buffalo. I think there's one in Ohio, but I might go to one in Kentucky instead because there's a Buc-ees in Kentucky and I can kill 2 birds with one stone! I love that place!
Not too shabby Mr . Didn’t see where you mentioned the type of wood used, whether kiln dried or green wood or ballpark moisture content of the wood. Other than that a big fat thumb up on that one.👍🏼
Considering getting another stick burner however are all Yoders rust buckets like I see here? That is awful to see pitted rust on the firebox for what you probably shelled out for it. Anyhow I do have a Komodo Kamado ceramic cooker...think it can produce the same results?
I haven't yet started testing this recipe in Kamado style cookers - but my theory is that they won't handle the dirty cold smoke portion of this cook well. (KK i an amazing cooker though - congrats). As for your question about my Yoder - if you'd like an introduction to the folks making the stick burner that will replace it so you can make a smarter choice, DM me on IG or FB 🙂
Well you guys pulled it off! Let me know when the house next door goes up for sale. So I not sure what to say about dirty smoke now, maybe have to wait for the turkey and pork ribs to see what that smoke tastes like. I will buy some beef ribs to try on my Green Egg to see what happens with a very low fire.
@@KarnivoreKaren I tried using pellet tube to make cold smoked cheese that turned out really bad, way too much smoke that might of been just too long for cheese. I see what my fire controller can do for a low temp and also try the pellet tube again on meat.
How does this mitigate botulism? I know when you cold smoke sausage you use curing salt to prevent it but there’s nothing on the meat that would stop it here.
Botulism spores are heat resistant but botulism toxins are killed when held at 185 degrees for 10 minutes. Cold smoking sausage, the temp doesnt get that high so they have to use curing salt to prevent it.
It would appear, at least with offset smokers, that dirty smoke is not a thing. I haven't tested this yet with other types of smokers but yeah this is mindblowing!
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
So? Are YOU going to try this? Watch th-cam.com/video/ALsxh2P1Tq0/w-d-xo.html (The Best NY Pastrami @ Home - Did Joe Carroll Teach Me Well?) next!
I’m trying this on my Weber kettle. Wish me luck!
How do I make cold smoke on a Green Egg? Using a pellet tube or maybe a controller?
Beef ribs are my absolute favorite so...yes!
Isn't this basically the same cook that you did on the Traeger a couple weeks ago? How did this compare to that cook?
@michaelnance5236 actually no - and not just because that was a brisket lol. This method is both colder and hotter - colder at the beginning and hotter to finish. I’m going to be testing this on the Traeger this week - watch for that video in a few weeks. And thanks for watching my videos!
Unlike other bbq places, it appears they shared the actual procedure to achieve their ribs. Well Done!
That vid with Bar A was most heartwarming… a great episode. Hope these ribs work out.
Thanks!
Dang Al, you're churning out these videos. another great one brotha! Cooper was true to his word and held back no secrets. looks great
Great videos on a genius yet simple method!
In my smoking experience, dirty nasty tasting smoke generally comes from wood with a lot of tight bark or wood that has not been seasoned(dried) at least 1 Central Texas summer or 2 years north of the Red River. lol
Great content!
I’ll be visiting Coopers place soon and calling out Coach on his promise for sure!
I did the Ribs on Sunday...Best Ribs I've ever had cant believe how easy it was!
What temp did you "cold" smoke them at and for how long?
Bro that might be the best looking beef rib I’ve ever seen. Kudos. Texas BBQ is King
I did order some of that seasoning after your first video. Nice work Al
it's just about 12:30 A M here.... and now I'm drooling - that looks amazing
well done boys
That is so cool! It looked identical. Your attention to detail paid off!
You knocked it out of the park! Those ribs looked amazing!
I do bbq here in Georgia! Wow I'm definitely bringing this Texas style brisket here! My flavors but definitely this cold smoke method
Where in Georgia? Tell me about your place!
@@BehindTheFoodTV Hartwell, I don't have a restaurant yet I'm just getting started. Saving up for a food truck.
Back to Back straight hitters. Another amazing video. Very interesting to use the cold smoking method to add more smoke, I may try it next time with pecan or oak. My main wood to use is Mesquite because I like more of that smoke flavor and other woods tend to be too mild for my taste. Wonder how this cook would compare to a Mesquite cook? 🤔
I'm doing short ribs next week over here in the UK , you simply can't knock them , Juicy , rich , beefy as hell , and even come fitted on a handle for ease of enjoyment
Al! Love the video, do they use the same method for the briskets?
The taste test at the end felt rushed. I would like to see closeups of the beef ribs and more about how these ribs are different. Thanks for showing us this method.
They both acknowledge too much smoke.
I can't believe you did it Al! What a performance. That must have been a fun day of filming.
I loved both of your videos, Goldies & Bar a BBQ. I don't know if this will work for my grill? I have a Masterbuilt Gravity 1050 so don't know if I can recreate this with just charcoal? I actually like Goldies Smoker, so I might get one, we'll see 👀? Thanks for sharing 💪👍🤝🍖
Congrats on nailing the cook!! Those looked amazing!
ever thought of combining the cold smoking with what barrett taught about resting in the refrigerator fo 24-48 hours...when you cold smoke cheese I vacuum seal it and put it in the fridge for at least a week to allow the smoke to penetrate
Absolutely. One of these days we are going to make a “brisket to end all briskets” video combining the best of what I’ve learned from Barrett, Johnny at Goldee’s, Cooper, Harry Soo, Nick Dampf and more. That’s going to be a long week of filming though!
@@BehindTheFoodTV I did a cold smoke test run on my LSG...just how dirty should the smoke be because mine was very dirty and lasted about 6 hours - I had fewer logs than you
@joseywales9726 it’s going to stay pretty dirty because you’re choking off the airflow. I have a brand new (filming the seasoning tomorrow) LSG 48” that I will be testing this method on soon on my other channel so stay tuned over there to see what I discover.
@@BehindTheFoodTV You will love the LSG. It just holds the temps and it is built like a tank. I got the 24x40. When I tested the cold smoke I took everything out of the firebox except the ash pan. I just built the lump charcoal bed inside the ash pan. I had room for 3 logs on the bottom and I had two logs on top. I had to open the vent to about 1.5 - 2 inches to get to 160. The smoke was so thick I would not have been able to see the meat if I had any in the pit. It will be interesting to see your experience.
@joseywales9726 that sounds like the right setup. What did you do for the firebox door vent? I have found that in general on offsets increasing available air by opening the door vents a little while choking down air demand by closing the stack more produces higher quality smoke and a more stable fire.
I can’t wait to finally cook on my LSG this week. I’ve had it almost a month and it’s been under cover waiting for me to get the team ready to film the burn-in!
Is cold smoking that long without nitrates safe?
As you know I've been to Goldees class and I AM trying this. Thanks for the vid........
Yes I know - and this is going to blow your mind. And I'm testing it on other foods as well. Have fun!
Gonna try this tonight on my LSG Pellet after seeing you and Ballistic BBQ. I’m gonna mix my pellets with the hickory wood chips.
How did they turn out? I just ordered my 20x42 LSG pellet! Planning on this being my 1st cook!
@@Thetattedrep they came out great and even cooking them normally the entire time at 275 on the LSG they come out nice and smoky. So the only way I would know for sure is to cook both of them and compare. I am not sure if you know there is a group on Facebook just for the LSG Pellet
I have joined the LSG pellet FB group. I’ve been on there checking out all the posts. I’m crazy excited to eventually get this smoker!
@@Thetattedrep awesome I have some pics and vids of the cook on there. Plus a ton of other cooks as well.
Congrats on the successful smoke! Looks perfect!
Makes sense that you can add so much extra smoke to beef ribs and not have it be overwhelming considering it's such a rich cut and that it probably balances out with that richness. I'll have to give this a go myself next time I get enough Sam's Club bucks to get a couple racks.
Have you tried the Bar A rib glaze on the beef rib? I just watched your Frankinrib hybrid Goldee seasoning and Bar A glaze. Great videos!
I haven't - but I don't know how well a sweet rib glaze would do on that monster beef rib. Only one way to find out I guess! Thanks for all the support!
From where I'm sitting, the color of the meat when you cut into those ribs looks better than the ones at Bar-A- BBQ.
I’ll take it!
Al,
Great job! I do remember an early Jirby video in which he puts the meat on before the smoker has built up any heat, but this was much longer. I guess we all still need some type of scientific explanation as to why some smoke makes the meat good and some bad. At what point is dirtier smoke helpful and when does it become harmful.
Keep up great content. Can’t wait to see the other food you did!👍
Thanks Ben. I'm wondering how much of this is just a fallacy created by Aaron Franklin back in the day. Lots of tests to find out!
Man that looks awesome!!
Need to do a test run on my XL BGE w/ a Flame Boss to see if I can hold 160 degrees. What temp was your warmer set at? I have a Smokin It 2 electric smoker (don't use anymore) with a PID, thinking I can use that as a warmer.
I bet you can - I was able to pull it off in a test with the Signals from Thermoworks a few years ago. I run the warmer at 150F. Good luck!
Al, those beef ribs look absolutely amazing! I have a question I was hoping you could answer. I don't have a ton of money to buy all the cool toys that you have. I'm super jealous! I got into bbq a few years ago, and I use a weber kettle. I want to take the next step and get an offset, but again I don't have a ton of money to spend. I'm limited to buying a cheap one from a big box store. A friend of mine suggested that if I do that, that I should go for wide vertical offset as they are easier to maintain temps than a regular stick burner because you're not fighting against the heat's natural tendency to rise as opposed to trying to force it horizontally across a cooking chamber to the stack. My question is, can you get the same results (same meteorite bark, flavor, juice) as you can get on a regular stick burner when using a vertical stick burner? I would imagine that I would have to cook briskets upside down as the heat would come from below.
Hey @tdtommy196 - I think you answered your own question at the end. If the airflow and heat are different, the results will be different. I'd say go to Academy Sports and pick up an OCB Brazos or G2 and you'll be happy. Good luck!
@@BehindTheFoodTV ok cool. I'm glad you're in agreement with me. Now I need to plan a trip to academy. I live in Buffalo. I think there's one in Ohio, but I might go to one in Kentucky instead because there's a Buc-ees in Kentucky and I can kill 2 birds with one stone! I love that place!
@@tdtommy196 hard to argue with that logic!
yum!! can you educate on dirty vs clean smoke in a future vid pls!
Yummy‼️ Brisket on a Stick
Yes ma'am!
Outstanding brother! Looks dynamite! I’m sure it tastes like that too!
Thanks - it was SO GOOD!
Not too shabby Mr . Didn’t see where you mentioned the type of wood used, whether kiln dried or green wood or ballpark moisture content of the wood. Other than that a big fat thumb up on that one.👍🏼
🤤 for sure am trying this technique,😇 as I am looking forward in opening my own barbecue joint And get off from trucking.😎
I love the plan! When you open let me know ow where it is!
@EatMoreVegans for sure brother God bless you 🙏
Considering getting another stick burner however are all Yoders rust buckets like I see here? That is awful to see pitted rust on the firebox for what you probably shelled out for it. Anyhow I do have a Komodo Kamado ceramic cooker...think it can produce the same results?
I haven't yet started testing this recipe in Kamado style cookers - but my theory is that they won't handle the dirty cold smoke portion of this cook well. (KK i an amazing cooker though - congrats). As for your question about my Yoder - if you'd like an introduction to the folks making the stick burner that will replace it so you can make a smarter choice, DM me on IG or FB 🙂
Great video that beef rib looks delicious
Thanks and thanks!
Eye opening stuff.
Probably next week if I can find beef ribs up here.
Nice job Al! I'd love to see you try and replicate something similar on the Kamado Joe!
Thanks, Chris - it's on the list!
Where did you get the beef ribs?
On Bar A Cooper said put everything in the warmer? What temp is the warmer set to?
Food safe temperatures start at 140°F - so most restaurants keep them at 150°F so there's some margin for error. That's what I do with mine as well.
Good job!!
Nice job Al. But where are the tallow smoked chocolate chip cookies?
Haha they are coming! Next week pork ribs, after that the turkey, and then the cookies for dessert!
This proofs: no such thing as dirty smoke. Only less or more smoke. :)
Cold smoking seems to work for the Eskimos for 2k years so yeah I think the whole concept of dirty smoke is questionable
Nice Work. Looks Great. Love Your HAIR.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Thanks :-)
Please send your leftovers to the dealership lol!
Well you guys pulled it off! Let me know when the house next door goes up for sale. So I not sure what to say about dirty smoke now, maybe have to wait for the turkey and pork ribs to see what that smoke tastes like. I will buy some beef ribs to try on my Green Egg to see what happens with a very low fire.
I'm wondering if a pellet maze would recreate the cold smoke flavor in the BGE. I haven't had success with keeping the temperature that low in my egg.
@@KarnivoreKaren I tried using pellet tube to make cold smoked cheese that turned out really bad, way too much smoke that might of been just too long for cheese. I see what my fire controller can do for a low temp and also try the pellet tube again on meat.
Was the brisket a secret?
I did not see what temp you are cooking at?
Cold smoke all night then 275 the rest of the way.
How does this mitigate botulism? I know when you cold smoke sausage you use curing salt to prevent it but there’s nothing on the meat that would stop it here.
Botulism spores are heat resistant but botulism toxins are killed when held at 185 degrees for 10 minutes.
Cold smoking sausage, the temp doesnt get that high so they have to use curing salt to prevent it.
Looks great. I can't wait to try this. Can you elaborate on the amount of wood you used? How many times did you have to add more wood? Thanks
@travis759 thanks man. For the cold smoke it was one load with seven decent sized splits.
Wait so dirty smoke is not a thing?
It would appear, at least with offset smokers, that dirty smoke is not a thing. I haven't tested this yet with other types of smokers but yeah this is mindblowing!
I don't think there's such thing as "dirty smoke".
Isn't that fatty enough to put it on a high heat rotisserie? It's basically just fat
I haven’t tried. I do like them over direct head like the Argentines do it don’t could work well. Time to try it!
Meh. I like the documentary videos, but the how to videos aren't so great...