Why The Goldee's Method to Brisket Is Number One
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- เผยแพร่เมื่อ 23 ส.ค. 2024
- 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.
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Legend has it he’s still trimming that brisket but it’s looking pretty good
Haha this is great, thanks for the comment!
😂😂😂😂 - it definitely is "Looking pretty prettyyyy good" 🎉
😂😂😂😂😂. I just woke up. Still trimming
In TX we are 2 to 1 on salt to pepper
The trim had me yelling at the screen to stop!!!!
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.
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!
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.
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
Did you put fat side down towards the heat source and the flat towards the pelletbox or the smoke stack? I didn't arrange it that way on my first cook, but thinking that's an adjustment I need to make. Thanks for any info you can share!
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.
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?
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.
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
We get it dude, your saving all your trimmings 😂
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.
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.
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.
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?
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.
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.
I've got a prime packer brisket from Costco in my freezer just waiting to be smoked. The butcher had just put it out and it looks like its already perfectly trimmed. I'll be trying the Goldee's method once I decide when to smoke it. Enjoyed your video.
Thank you I appreciate it. My suggestion is try to keep it unwrapped as long as you can. if the bark is very very dark but the internal temp isnt high enough youll have to wrap.
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.
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!
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
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.
Wow Goldee's has amazing social media team. Everybody is giving them tons of free publicity.
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.
That final product looked 🤌🏼🤌🏼 that bark was BEAUTIFUL
Thanks a lot!
Instructional video on how to turn an 18 pound brisket into an 8 pound brisket. Looking pretty good!
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
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.
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
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!
@MtnBadger how long do you put it in oven at 300 for.
Here's another fact: most that seasoning barely even gets into the meat and a water smoker will even tend to steam-clean the seasoning off even more! In the end, it's about meat, heat, smoke & seasoning but more than anything it's the quality of the meat and it's natural flavor. And injection just makes a bunch of ports and holes for juices to flow out, about the only lasting effect of injection is salt-salt-salt. Eat an injected brisket and plan to drink a LOT of water and wake up in the middle of the night parched with dry mouth. These injections often have 12,000mg of sodium in them!
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!
Turned a brisket to a tri tip real quick lol
Those gonna be some big burgers! Damm!
Lmao
Went there last month, from out of state, and got pieces, instead of slices and still was amazing...
Yeah there food must be incredible
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.
Bro you nailed it, good job a new subscriber!
Thank you so much for subscribing, I'm glad you enjoyed the content!
@@SmokestackJoes yeah of course brother!
Nice job cleaning and cooking the brisket.
I'm a Master Chef and go to BBQ cookouts for fun. So many people cooking lousy BBQ out there.
Let's get cooking.
Thanks for the comment, I appreciate it
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
Have to comment every time hear this 🎵. 1 of the greatest.
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.
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.
I have cooked hundreds of briskets different ways. That brisket he cooked is overcooked and dry. Need to wrap it after the first 5-6 hrs. Also the smoke ring will develop the same in only 5-6 hrs. 12 hrs not needed unwrapped !
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
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
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
At this point might as well just turn the whole thing into burger 😂
My smoker wasn’t burning so i tried cold smoking and the brisket turned out better than I expected
That's interesting, I'm sure it must've had great smoke flavor
@@SmokestackJoes yes straight 5 hrs of cold smoking. And i mean cold! No heat period. The smoke flavor was great!
Mustard does not cause any issue with the bark. You’re not covering it in a quarter inch, it’s just a small amount and you slather it around
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.
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.
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
Very good insight. Thank you
Thank you, I appreciate the comment!
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!
No issues with mustard.
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
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.
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.....
Great video. So it looks like you put it on at 225 then check it at 3 - 4 hours (not exactly sure what the criteria is) then likely increase to about 275 and, in this case, left it for 12 total hours at 275 then the hot hold at 160 was another 12 hours. So if you want to serve for dinner you could start it at or just after planned serving time the day before?
Yeah thats about right. You can always hot hold it longer if you want to start it earlier. I like to go with a low temperature in the beginning to get good smoke flavor so its just a time thing, 3-4 hours is usually plenty time to get good smoke flavor then you can ramp the heat up
Goldee's can't lay claim to the "method" of not wrapping brisket. Not wrapping brisket was the only way to smoke a brisket before the invention of aluminum foil or butcher paper. Lots of places don't wrap their briskets. Try leaving 1/4" of fat on the top. People enjoy that. Not the hard fat that will never render, just a bit of the softer fat. It won't prevent the smoke ring from forming. An editorial note, if you're saying you're going to focus on this "method" do just that. Lots of time was spent on the overnight warming thing which btw was completely wrapped, so it was actually still a wrapped brisket. The additional overnight warming didn't really have anything to do with your showing the unwrapped method. Also, it really made it a 24 hour cook - which if someone can't get a brisket tender in 24 hours, you know... Keep on pursuing your passions and continued success to you.
Thanks a lot for comment, lots of great information here. I appreciate it.
I’m always smoking something good when I’m smoking something good.
Yes sir, its a must!
Good information. But the whole brisket was over cooked. You can tell by the way you handle the flat 18:04. But hey it happens. Try letting it cool down to 160° or so before closing the wrap. Still a good video.
Edit: I did like the tip on using feel to help tell how thick the fat layer is.
Thanks a lot I appreciate the comment. Not letting it come down in temp enough before wrapping was definitely why it got overcooked. It was very late at night and decided to be impatient
I agree. You could tell it in his voice when he pulled it apart. he was clearly confused or embarrassed or both
I believe you said you have not used mustard as a binder. I have used mustard, thinned out mustard, water, apple cider vinegar, even no binder. No issues with any of those methods, results are all the same. Good bark.
I think I did say that but I remember now I did use mustard on a brisket flat a long time ago. Like you said, bark is always the same. That’s why I don’t even bother unless the seasoning isn’t sticking.
I cook the whole time at 215 to 235. Last brisket took 23 hrs but well worth it.
Now thats a long cook
What is tallow and where do you get it or make it?
Amazon sells beef tallow for cooking, or you can put those tallow trimmings into a pan, and smoke it with the brisket, then pour the rendered tallow liquid into a mason jar, and use it for cooking, or pour some into the aluminum foil wrap, and hold the wrapped brisket at low temperature for 3 to 15 hours, moisturizing in that liquid fat.😋😋😋😋😋😋😋😋😋😋
Tallow is beef fat that has been rendered down until it is liquid. I have a link in the description for tallow that you can order on Amazon. Or you can make it by grinding up a bunch of beef fat and cooking in a pot over medium heat until the fat has fully rendered
Damn when you took the whole brisket out of the foil at the end, the bark looked like candy
Thanks, This brisket definitely came out really good
Loving your work - you’ll be a big channel in no time. ❤
Thanks I appreciate it!
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!
Water as a binder ONLY IF you need it? I like this guy
I cant remember the last time I used a binder on a brisket. maybe one of the first times I cooked one, and it was just the flat
4:35 "You don't really want to go in [the fat pocket] and scoop too much." Why not? I tend to dig out all the fat I can, because I reason it's not going to really melt down anyway, and anything I leave in there I'll just have to cut out later. Is there a good reason to not scoop out the fat?
You are correct. What I was trying to say was just don’t take so much out that you start splitting the point and flat because that is the fat that runs between the 2 muscles
Is the brisket pat down equivalent to the bbq tong two click thing, or the tie down strap "That ain't going anywhere?"
Exactly
Very nice job, man.
Thank you very much, I appreciate the comment
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.
Question: In the earlier part of your video you said to smoke for 3-4 hours at 225-300, then bump it of to 275-30 for 2-3 hours. Fast forward, you pulled and said that this was 12 hours later. Can you please clarify, is is unwrapped 5-7 hours or let it ride for 12? I realize it's not an exact science, but I hear conflicting numbers. You also said the point was overcooked (thank you for the honesty). Can you help me with some simple guidelines, there is a huge difference between 7 and 12 hours. Thank you, it really is an excellent video.
Thanks a lot I appreciate it. I had it cooking around 225-250 for about 3 hours then I tried to keep it around 275 for the remainder of the cook which ended up being 9 more hours. So, the total cook time on the smoker was 12 hours unwrapped the whole time. I do apologize for the confusion, I hope this helped.
@@SmokestackJoes thank you for responding. FYI: I followed your steps with a 10Lb wagyu (first time with wagyu) and the cook time was obviously shorter and the flat was tougher than I hoped, because it was a leaner cut. I’d like to try it again only with a fatty prime grade. Thanks again! Cheers!
@@mikeregan2353 That's funny that you said that. I had almost the same thing happen to me with the wagyu brisket I did in last weeks video. The flat on the wagyu was actually a little more tough and dry then the choice grade brisket I cooked.
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
Looks good,and it's fully cooked 😋
It was!
Ok so I’m doing my very first ever brisket TODAY, in about 1/2 hour it begins. I’m 51 and have grilled and smoked every type of meat on my old school Traeger but never a brisket. Why is that? Let me tell everybody many many years I tried brisket and it was dry, very dry and now I know it was very over cooked. I actually had to spit the bite out because it was so dry. I simply thought this is what brisket is and I didn’t understand everybody’s love of this smoked cut of meat. When I tried it back then everybody that was there was raving on and on about how great it was and I thought they were all insane. Well fast forward 40 years and I happened to see a dude, Les BBQ Sandwiches LLC here on TH-cam few days back and let me tell everybody holy sheeeeeeee his BBQ oxtail (NEVER would of thought smoking oxtail, EVER) look so amazing when he breaks them open and taste test on camera! Holy sheeeee everything this dude throws on his massive trailer smoker pit looks freaking amazing and must taste great because his business exploded online recently and he ships out orders every day all over the country. Personally I think the man needs a brick and mortar location and a crew to help him but oh man his brisket is juicy and looked so freaking amazing. I lost track of time and wound up watch probably an hour of his TH-cam shorts and now I’m trying a brisket myself 🤩🤩. I will also be trying oxtail, Les calls them delicious red candy apples and I have to try them. I have to say that his channel has the BEST delicious looking meats, juicy, perfection and I’m hooked now and must try brisket and oxtail. I’ve now watched probably 30 different channels to learn to smoke a brisket and I like this one here, straight to the point with excellent advice on trimming. And dude very smart to put that blocker wood to redirect the heat around that hot spot and not burn the end, smart. I have a hot spot on my older Traeger that comes right up the back right corner so I’m gong to throw a blocker in there as well, don’t know why but I’ve never cared or even thought about it as I simply avoid that corner 😂. I might be getting a little to serious now with this smoking business 😂😂. Key word - BARK 😂 that’s what I’ve learned, all about the bark
Great video, dude! Thank you 🤩
Thanks for the comment! I have been wanting to do ox tail for some time now it always looks amazing when I see a video on it. Ill have to check out that guys channel and see him smoke the ox tail.
Thank you for all the kind words and good luck with your brisket cook today! I am sure it will be a lot more moist then the one you had 40 years ago.
The Michael Jackson of butchers. Cant resist cutting and cutting. Bet his dog is laying around saying no mas no mas.
I have cats...
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.
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.
What is the purpose of the beef tallow? Can you use something else as a substitute? Butter? Other? What do you recommend as a substitute for tallow? Thanks.
The beef tallow is used to keep the brisket moist. Butter would work fine as an alternative or even lard if you can get some
If you hold at 145 it won’t keep cooking and should be safe. Also. Let it come down to 145 before putting it in holding oven.
145F is probably a better holding temp but my warmer only goes down to 160F that is the reason I had it at that temp. Thanks for the comment.
You want the best quality brisket? Try American Criollo beef. It cooks similar to wild game, but there's a lot less fat to trim!
Thanks for the comment I'll have to check them out.
Read the "Ingredients" list on the bottle. It says " Grand Champion Beef Rub: Ingredients: Spices, Salt, Dehydrated Garlic, Dehydrated Onion, Natural Butter Flavor (contains Milk), Dried Porcini Mushrooms, Chili Powder (Chili Pepper, Salt, Cumin, Oregano, Silicon Dioxide to prevent caking, Garlic), Celery, & Corn Starch. CONTAINS: MILK.
All in all not bad, Don't know what Natural butter flavor is and the first ingredient is a little vague "Spices", well that could be most anything I suppose. I think I'll stick to Salt and Pepper. Thank you for taking the time and making this video. Big thumbs up and and a sub!
Thanks for the sub! the first ingredient being "spice" is very vague, so we don't really know what's in it. I can tell they use black pepper for sure, and a good amount of it, but you wouldn't know from the ingredients.
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.
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
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
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 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.
you forgot one part of the Goldees method letting it rest but great job
Thanks, yeah I got a little impatient with the rest lol
Great tips on the different methods, thanks again for the amazing content👍‼
Anytime! Thanks for the comment.
I have what may be a silly question...after you pull it and let it cool you wrapped it and put it in the warming cabinet. Why not let your smoker cool down at the same time as the meat and just wrap and put it back in there? I've only done 2 briskets on a big green egg so I'm a bit of a novice. Thanks for the video!
You could definitely do that. It gets hard to maintain such a low temperature though. Definitely on my large offset it would be an issue but you may be able to do something like that on a BGE. Thanks for the question
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.
Just keep in mind... they got #1 for butchers paper (Franklin's method) and changed to the Ohio method (current method) after.
I did not know that, thank you for the comment. The last few briskets I have done I have had to wrap in paper because the bark was getting a little too dark but the brisket was still not close to being done.
My samsung oven has a warm bottom. It's set at 170. Going to try it.
Nice, you might want to put a thermometer in your oven and test that warm setting out first. sometimes they say 170 but the oven will fluctuate between 170 and 210.
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.
What kind of warmer do you have? I am a firm believer in the long, controlled rest.
I use the Cambro UPCH400110
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!
Hot sauce or pickled pepper juice for a binder works well
I've used hot sauce on ribs and it worked really well. As for the pickled pepper juice, it sounds like an intriguing option that's definitely worth trying. I appreciate the suggestion and am looking forward to giving it a shot. Thank you for taking the time to share your thoughts!"
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!
I sure enjoyed your video. Very nice instruction. Thanks!
Thanks! I'm glad you enjoyed it.