Offset Brisket Test | Goldee's vs. Franklin vs. TMG
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- เผยแพร่เมื่อ 25 ต.ค. 2023
- In this video I test out smoking briskets on three premium offset smokers. The Franklin pit, the Goldee's pit, and the TMG Volunteer. Check out the results!
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This video was filmed and edited by Erica Yoder / ericacyoder
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TMG Volunteer!! All the way - already purchased 💯 ❤🙌🏽🙌🏽
Kudos for simultaneously running three separate offsets that all run differently. That had to make for a long day of filming for certain. Bravo, sir! 👏
I would love to see the workhorse pits added into this mix. That's the pit I am leaning towards
Me too I really want to see a workhorse review/compare
@@NuttyElfhe has a review of the 1975t and he did a comparison between the workhorse, fat stack and Franklin pits 👍 His Beef rib video was also done on the 1975
A long-distance friend has a Workhorse 1969, and it’s a phenomenal pit with a exceptional build quality. And it’s beautifully crafted.
Of all the higher-end pits, if I was buying a new offset, I’d go with the workhorse and not bat an eye. The build quality and aesthetics is as good as the others. I also love the cowboy grill option for the fire box. The pricing is much easier on the wallet, than the other pits.
Plenty of YT reviews to be found.
As it is, I’m going with a Smokeslinger Direct Heat pit. Versatility is just too good to pass up.
I’m betting on the 1975. 3/8” steel on the cooking chamber and fire box. Larger firebox on the 1975. Scoot the fire back to the door if you want to hide your food from
the flames. Upper rack on 1975 with more useable cooking area. The 1975 is designed by an engineer using computational
fluid dynamics. You also have the option to open fire cook with the cowboy option with the firebox. The 1975 is $1000 less expensive and better designed and built. I could be wrong but unlikely. Cheers!
Plus their shipping is night and day better than anyone else. I’m in SoCal and their economical shipping was a fraction of everyone else plus they are further away.
Love the vid Mad Scientist!!
I have a Volunteer…super easy to run in my opinion. 2 small logs every 30 minutes. You’re right plenty of cooking space. I’m sure the other pits are nice pits as well but I can’t imagine smoking on anything but my TMG Volunteer‼️
love these vids mate, its become my happy place. keep up the awesome content
Jirby will surely have something to say.
I hope so. It’s always good to get a pit master’s \ designer perspective
Can't wait *Bart Scott voice*
@erickwalsh9258 for sure..a little sensitive last video I would say...
Golden brown
the biggest baby in bbq
Great job, they all look great!
Nice video. Great test of the 3 smokers. It looks like you prefer more the TMG brisket. Looking forward to see more videos like this.
I have the TMG Heritage 48 straight-through. Just slightly smaller than the Volunteer; I find it runs very clean. Almost too clean. I found myself choking her back a little to ensure I get a decent smoke on the food.
Great video I like the way you left it open for the consumer to make up their mind based on what they visually see. I understand you did it that way and kept it neutral on your part so the big manufacturers won't bicker and cry to you behind the scenes.
I think we all looking for more info like: damper setting, temp of smoker, what temp each brisket was wrapped, did you increase smoker temp after wrap, were all briskets pulled at same temp, and were all briskets rested the same amount of time?
Stop becoming friends with the pit makers. You're scared to hurt someone's feelings. Lol
I love this channel and dont wanna make any accusations, but i agree to an extent. So many of these content creators need that inside access to these places to make more content. But then when it comes time to judge them, they may hesitate so as to not burn any bridges. Once they start rubbing elbows, u may start to see a bit of back scratching unfortunately. One of the only big channels that i know that doesnt appear to do this is Project Farm. Still love this channel, but i had a similar thought as u.
These comparison videos are always a lot of fun...thanks for posting!
Why the log on the grate given the results of the biscuit test?
I would love to see something like... maybe... Webber Smoky Mountain VS 1975/millscale VS 1000 gallon brisket and porkbutt
Jeremy,
I think by using that wood log to block the heat that you reduced the effectiveness of the Goldee’s pit but helped the Franklin pit and possibly the TMG. You also did not mention how you used the dampers in the Goldee’s and TMG pit. That is an important part. If they produce the same quality product then going for the ones with the greater capacity and better price makes sense (Goldee’s and TMG). I also get the sense that while the Franklin pit may be easier to use that it becomes quite limiting as one gains skills and needs a damper and a fire box with more control.
Thanks for your videos! I am always afraid that you will disappear and only do Embers TV and your other more lucrative endeavors!
My choice off of the 2 video you have done would be the Goldee’s pit. Seems easy to run lots of cooking space. And the ability to adjust the airflow is a must in my opinion.
I think Goldee’s pit is innovative and probably best bang for the 💰. I think Jeremy has climbed the ladder too high to say which one he likes one way or another. He couldn’t even pick a favorite brisket out of the three.
You would think Mad Scientist BBQ would dig into the innovative design of the Goldee’s pit and dissect that. Would make for more appropriate content.
for the money (just still a long wait time) Workhorse is a great value, if you can get your order in and still it not take 6 months to build
@@rgcast He didn't discuss his Workhorse 1975t in this. Where do you think that would fall?
Jeremy - excellent video as always. I was wondering if you can give your thoughts on the Smoke North off set pits. Not much out there as far as reviews
I love my LSG 20x42!
Loved this !!! ❤
You guys should try 1075 Metalworks. Small start up. Incredible pit. Made in Texas. Would stand up to any of these.
I want a goldees just catches my eye
Would love to see u compare these smoker to like a academy old country pit
I mean, at that level all pits are great, but for the price and the space the Goldee's is the winner here.
Have you looked into loan star grille? They seem pretty great.
I built a Goldee’s style pit, using a 125 gal propane tank, for less than $1,000 in materials. Building your own pit is the way to go and it makes exceptional BBQ! 😋
Heck ya I’m about to do the same, did you use a 6” elbow on fire box?
@@Uncle.J.32 yes I did. Bought 2 of them at a plumbers supply shop
I saw the Goldee’s pit last week. Amazing the amount of space on the pit. Would definitely be my choice amongst the three. Also, not sure that a blocking log is needed on this pit.
I want to see a Lsg hopefully you can get a hold of one.😁
Can you please do a review on the Arden Indoor Smoker?
Would love to see you do one in a Weber Smokey Mountain 22"
Surely you had a preference.
Understanding from the start they are all good pits, but to do a video and not choose suggests you have more concern your gonna piss off someone than give an honest review.
I understand not burning bridge's with affiliations and friends but honest critical reviews help future development of each pit pros and improving their cons.
Amen
He’s too busy catching a flight to Texas. 😬
It feels like you’re getting less honest about these experiments when it comes to giving your opinion.
Also, frankly, it seems like you’re a little too upfront with how little time you want to spend making TH-cam videos lately. we all know that you’re busy and you have more important things to do but you don’t have to keep telling us that in every video.
Its all about future revenue, the BBQ business, and all these influencers have gone south just like Chuds. But hey, he won we watched the video
Have you ever used a Lone Star Grillz offset?
I’d like to see a video comparing different throat damper positions. So one would direct the heat/smoke into the bottom of the cook chamber and another would direct the heat/smoke into the upper part of the cook chamber.
Gotta try burnt bean in Seguin when u come to Texas
Traveling to Texas? Have a safe trip, the weather this weekend is going to be wacky cold so bring a coat. As you would say " ask me how I know." (Key word : Vernon, Tx.)
A real comparison really needs the workhorse 75 if you are giving information for anyone who is thinking of buying as it is $1000’s cheaper.
were is your workhorse and want to see the compairson
Well I think your worst Brisket would be far better than my best one keep cooking and teaching you are a good one
Love your cooking area what little I can see I want to build an out door Kitchen /eating area any hints about the smoke
Wish you would have tried the Franklin point and the other 2 flats for a good comparison. Maybe you did but I didn’t get to see it on video. Get stuff keep it up.
Goldees all the way since they cook with them at the restaurant.
Space and flexibility with airflow. Plus I love the look of it
But I would cook with any of them if they sent me one lol.
I want to see you deliver that TMG to my house in TN ;)
Can you do a new fire management on any of these pits?
Holy Hollywood! You got some color! How about a review of the Mill Scale 94, I might make the 5000 mile drive for one of those babies !
Jeremy i think you did a very good video with these pits .. but i am intersted to purshase one for me question please could you help me with that. I tend to the workhorse 1975 very much , but also tmg and goldees confuse me ? Which one do you think is good for me
If you know how to cook, then any of those cookers should work. In my opinion, the Goldees method gives the best results.
Jeremy.
Love your channel and really like y I your style but .
I've been thinking of getting or making a barrel smoker because it's cheap and east to adjust and it can do all the things I need to do.
But I was thinking about direct heat cooking and was curious.
I know direct heat cooking is like the chud box.
How can I set up my barrel to do direct heat?
I've seen Bradley do this pieces of pork but on his chud box. Maybe you could try this?
Thanks for all you do for bbq.
Which one did Erica like the best?
Can you please tell me if the Franklin gives a really good smoke flavor minus the bitterness. Regards, Tony
How does the old country Brazos compare to those more expensive pits in cooking results?
Like driving a Ferrari compared to a Hyundai. Thats a fair comparison. Cheers!
The Brazos is a good pit for a commercialy available one you can find at a store. But it is NO comparison to better pits, I promise. I have one, and I also had a Lang, and now I have a Big Phil pit. I thought I would still use the Brazos every now and then, but I don't. It just collets rust. It's junk in comparison (with or without mods).
Much different. If you remove the baffle plate, and extend the stack on the brazo you can get a little better results. But still not like these.
I had the same question. How do these compare with an affordable "everyman" smoker like the old country.
@@ballhard365 Removing the baffle definitely helped. And putting it backwards into the firebox got me a little more control. But the stack extension just made it rise over 500 in a matter of seconds, literally. The moment I took the extension off it calmed back down to around 250-300 range. It was instant. I tried a few times. Ultimately, it was water pan far to the right, no baffle, no extension; gave me the best results with it.
Only way I would not have my Big Phil is if I got something bigger.
However, I did produce some pretty good BBQ with the Brazos. Can't hold a candle to the Big Phil.
Are those Walmart choice or creekstone farms choice? Big difference there to me.
How does the Brazos compare now that it's smoke stack is larger
I’ll take all 3!! 😂🔥
Have you seen the new old country offset smoker? It’s an offset with an insulated firebox you should compare it to the brazos
Old country pits has second generation Brazos I believe. Can you also do a review on this one
Any reason you haven’t reviewed a Millscale smoker yet? Seems like it’s in the conversation when talking about high end setups.
Would be interested to see you compare or review some cheaper options. Offsets with a price tag under $3k. Like the Blue Smoke Smoker, Bell Fabrications, Murillo Metalworks, Workhorse 1975 etc...
Murillo Metalworks? You local to NorCal? I haven’t seen too many people outside of here that know about Pedro’s awesome smokers!
In my opinion, if you want an offset with easy fire management then maybe an offset is not the best choice for you. Nothing wrong with other types of pits, just that when you go offset all the variables come into play. Be prepared to babysit and figure out your pit. I go offset for the results (some great some not so great) and the difficulty. I enjoy the fire management challenge. When I nail it the reward is so satisfying. When I don’t I rethink the cook and try to figure out where I went wrong. Just my opinion…smoke on my friends.
Where's the workhorse that you ordered?
Would like to see the new Old Country insulated smoker
Are these anywhere close to a brisket you’d get at Franklin or Goldees?
Even if the cuts of meat are same grade. Could the differences you mentioned be related the meat? Not a professional, so I ask.
Can you run come comparisons with a mil-spec
Out of Goldees or Workhorse pits would you purchase?
good video, BUT when is Randy going to show up for a guest appearance?????
Why haven't you ever done a review on lone start grillz?
Pretty much just like bbq not all cooks are the same. You have similar out comes but each cook always has something.
Jeremy as always great review. Question- When you cut a brisket at the points line arent you getting part of the flat?? Doesnt that grain run perpendicular to the points? Would it be better to just swaprate the point from the flat then smoke them? Thanks brother.
After a few times, it's easy to separate the two after the cook. Then slice the two muscles correctly. Also a good time to trim the fat from between the two, that doesn't render. None of the big names on TH-cam will show you the correct way to slice a brisket.
The answer to your question. Absolutely you can separate the two before the cook.
Just out of curiosity, what do you do with all the leftover meat after a video? I cant imagine yall could eat all of that on your own lol
I’d be interested to see if you can come up with a homemade damper for the Franklin pit and see if it makes it cook worse or better?
Agree, that it would be good to see if the pit could be tamped down to hold more smoke. The challenge will be that it's a smaller diameter offset and that I believe that will make fire management with that smoker all the more difficult.
I don’t think you could go wrong with any one of these pits.
Let’s get Shirley Fabrication in there. Please and thank you.
His brother could have had any pit he wanted to start his bbq business. He didn’t want fatstack, Goldie’s, TMG, or Franklin. His brother with deep consultation with mad scientist decided on the 1975. It doesn’t matter what they say. It’s way more important what they do. Cheers!
I have my eye on a Millscale.
I'm going to spam this comment, but I scrolled through all your videos and I didn't see any content for standard vertical smokers. Fire managent tips would be great! Whether using the propane to help control heat or using adding charcoal, to burning wood splits. Thanks boss
Interesting take. The Franklin pit has no dampers. It runs best with the firebox door open. So this means virtually all the temp and smoke regulation happens with how you run / manage the fire itself. You can’t walk away from that firebox for long. IMO, that pit needs active fire mgt.
I would agree with you, however, my 1975 runs the best with the damper 100% open and the intake wide open. I would’ve assumed this method would use the most fuel. But actually, doing it this way, I can walk away from my pit for over 40 minutes before the temp gauge starts to move
@@LigglesHoneycut I think it depends on what one's ideas or running best means. Many 1975 owners like it damped down to get more smoker flavor. If you like running a clean fire with max air flow, then wide open is the way to go.
@@T_Man-mm9sz I do wide open but I also use very dense, damn near green wood. And I limit the space between splits in the firebox so the flame stays low and doesn’t burn out of control. You can get rich smoke with a wide open damper
Judging from your reaction to taste and juicy, As for flavor, i'm going to say you would actually prefer the TMG brisket. It was also the juiciest. I think you didnt want to say because your friends with Goldies and Franklin. Lol. 🤷
I’ll take a Shirley fab over any of these and I did, only other pit I’ll get is a moberg or jambo
I'd give anything to afford anyone of them! If your having a problem of choosing, good for you!
Nice video. Your expression said the tmg was the winner.
What ever happened to your Fatstack 120? Is that not a smoker that can keep up with the Franklin or Workhorse 1975? I’d love to get a comparison of the Fatstack with all these models
Presuming they ever make any……
@@briannelson8386😂😂😂
The real question is - if one were able to get the unicorn that is the Fat Stack smoker (yes I’m part of the presale debacle) - how would that rate?
Me too. Same question.
So what your saying is you like to pull them off at 185?
I understand the block on the frankilns pit and TMG but on the Goldee's there is no need.
Lonestar grillz offset 42 x 20. How's that compair
Do you think you should compare exactly the same cut from each brisket? -To be a fair taste test?
You didn't take the "end cut" from the Franklin.
Having said that - They all look excellent! - Cheers!
I remember when this channel was about more than showing off expensive pits
Really, or trying to raffle off one by buying a coffee cup. SMH
@@tpack670 I barbecue because I enjoy it and want to make the best stuff I can to share with my friends and family
@@tpack670 Honest question--what are you looking for in Jeremy's videos? We want to make content that the viewers want to watch. So any feedback on the types of videos you want to see is greatly appreciated :)
In one of his videos the Franklin was being raffled. I feel sorry for all the suckers that bought a mug.
@@ericayoder2436ask him to bring the Brazos back out, never heard about it again after he did the mods. Most of us aren’t using $5000 smokers
I know that you have done one test with the Primitive Pits 1975, however, I would like to see it perform with these other three pits and compared once again. Please sir. Erica, tell Jeremy to do it, he will listen to you. please madam. 🙂
Honestly the particular brisket chosen will have more of an impact than anything. I’ve chosen crap briskets and cooked em perfect and they turn out mid. Then incredibly marbled ones and they turn out fantastic. All prime briskets aren’t created equal
Queue up the Jirby reaction... Probably made this just for that?
Why no Workhorse 1975?
goldee"s all day
Mr mad bbq scientist, what do you do with all this meat? Surely you aren't eating brisket every day? Would be interesting, if you don't mind, to see your lipid panel. Do you have any dyslipidemia from consuming so much meat? Don't get me wrong, I appreciate the prolific release of informative videos almost as much as I appreciate a delicious brisket or rib, just curious :)
Scared to make a decision
Why is there a piece of wood inside each smokers next to the brisket?
To protect the brisket from the direct heat.
$1,500 budget....what do you buy? Brazos?
heck ya!
What happened to your favorite off set? The fat stack smoker.
Finally a new episode.
Noooiceeeeeee
From Texas: Make a Beef Cheek next (barbacoa)
Wish you would have put that 120 fatstack up to the challenge too! Probably would have blown the competition outta the water
probably no point in reviewing the fs 120 because no one can get one anyway. fatstacks doesnt make smokers anymore.
@@toohugegw2921 still the best smoker... hope Eric can recover and start making them again....