How to Make the #1 Brisket in Texas on the Goldee's Smoker
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- เผยแพร่เมื่อ 24 ต.ค. 2023
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Testing out the new Goldees Backyard Offset by smoking a brisket! I share my entire cooking process and the cooking experience on this new pit!
Really excited for this new Goldees Pit! It fixes the problem with radiant heat that most backyard pits struggle with, while maintaining a true backyard sized pit foot print.
I'm hoping to get one when they drop on Goldees Website and the MM website here
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I literally took my smoker to a friend who is a metal fabricator and had him close the original hole from the fire box to the cook chamber and install a pipe like the Goldie’s smoker and it works better than I could have imagined!
That is incredible hahaha congrats!
3 things i’m happy about. 1, I have off today, 2, I’m currently cooking up a pork butt, and 3, now get to watch this while tending the fire! seriously Ant, your video production is top!
Appreciate that, man! Hope the cook went well 🙏
Additional Notes:
First part of cook - i dont normally cook that long in the low stages but i was in and out running errands and the coal bed died a couple times lol you could kinda see it in some of the clips.
Later stages: Cook took 15 hours but could have easily got it done in like 13. Really should have too, because I would have gotten better fat render if I went 300+ to finish. After this brisket cooked i did 24 half chickens and ran the fire like i do in my 250 offset (3 -4 splits burning at a time) and it was great. I could have done that for the majority of the cook but i was afraid of burning the food.
Im still learning on this pit but so far i think its fantastic! Hope you guys enjoyed this one, next video will likely be the Bar A BBQ Story so stay tuned for that. Take care ✌️😁
what the heck do you do with 24 half chickens? haha
I had an event to cook for used my 250 too think there was like 60 half chickens had to use the top racks in my 250 to fit them all
New secret to a perfect brisket cook: "let the fire die a couple of times"...
@@craigjohnchronicles2504 hahah there are so many ways to cook a brisket right and only a few ways to do it wrong lol
@@AntsBBQCookout - right? lol
Thank you for the the great info...this video was extremely helpful! I ordered my Goldee's smoker a few months ago, and it should be arriving very soon. I can't wait to start smoking meats on it!
You're gonna love it!
Ordered my Goldees offset last week. Pumped to get it, really looking forward to some more videos explaining some of the intricacies on how to use it, fire management, etc.
make sure you sub to jonny (jirbybbq) he will def have a fire management video coming out in the future. I have changed my way since this brisket video. When I get back from Texas I'll shoot a rib cook and go over that
Great video! Brisket looked amazing
🙏🙏
Just got mine this morning!
CONGRATS!!! 🥳
INB4 Jirby reacts
LOL
Good point at quality. No doubt.
💯💯
Another great video
🤠🙏
Thank you for this video!!
np!
Thank you for all that you do! I discovered you via one of my other subscriptions, and I can't believe the algorithm disses you the way it does! Trying plan a trip from Barstow to SJC for a Heritage Holiday dinner!
Love this smoker, and adding to my Wish List! I subscribe to Jirby BBQ as well and I love his reactions to vids like this (and, just maybe, he'll take pity on a disabled, fucked-up longhair in Barstow and donate a smoker to an internet rando) like this!
Since I've been disabled 3.5 years, I realize how precious every moment is. Tryna arrange a trip to Heritage BBQ for my friends where they don't have to worry about paying for anything. Our family of 3 is coming from Barstow, but others from Long Beach and have trouble taking time off from work and worrying about gas money... but I cannot let such bullspit materialistic costs affect our true family. I'm off on a tangent because food, especially something like barbecue, has such a social dynamic. It sucks moving from Torrance to Barstow, abandoning close friends and family, because you can't afford to live. My family has gone through so much to get to where we are (including commuting from Barstow to Anaheim and back for 1.5 years) that I do my best to not take shtuff for granted.
This has been a long, roundabout way to say that all of the work you do makes an impact on those who live vicariously through your experiences before they can arrange something legendary like buying their friends some awesome barbecue and epic memories. Thank you.
Wow thanks for sharing this. Love that the videos are making impact like this. More to come!
Had brisket at Heritage this last week. Came away very depressed at why my offset briskets come nowhere close to what they cook.
Every video I see it makes me wish more and more to have one for my channel , ¡great pit!
It's a great pit, love it!
Awesome video, as always 👌 I have been using table salt recently, and as you say' be mindful of it, and it works really well 😋 I can't wait to get cooking over in the uk on my offset. I hadn't thought about the bonus of not getting ash all over the protein 😊 an added bonus to an already awesome pit!!
What offset did you get? Excited for you!
I'm building an offset just like goldees with the 90 bend on the fire box. I'm going to be putting a collector the other side through. It will be interesting to see how much difference it will make rather than having the 90 coming out.
@@BrothersoftheGrill im curious too, lmk!
@@AntsBBQCookout will do 😃😉
Definitely your best brisket cook so far Ant! That brisket looked killer and that Goldee's backyard pit is not horsing around! Hoping I can cook on one at some point. Attempting to replicate the Goldee's style pork belly as we speak 🤙
Thanks bro! The pork belly is 🔥 They updated their recipe with a peach tea glaze. I had it last time I was there, and that eat more vegans guy on YT was there too by chance hahaha
@@AntsBBQCookout that’s awesome man! I appreciate that update. Did you talk with Eat More Vegans at all?
I think I'm gonna be in his next video or the one after lol he asked me to film something with him real quick
@@AntsBBQCookout Nice man! I'll keep an eye out for it
Fat cap render was perfect. Getting a golden brown fat cap can be tough on a backyard smoker.
Thank you!
I got to see one work during the Goldees class. I’m getting one.
That's awesome! You went this last week?
@@AntsBBQCookout I went this Monday
That's awesome
Looks amazing Ant - you can cook brisket for me on that Goldee’s smoker any time. As a matter of fact - what time’s dinner????
Hey nice cutting board!
I miss you solo cooking brisket🥳🥳
I missed this too, gotta do it more often
Good video as always sir ! BUT can’t wait for Jonny to chime in (or do a react vid) to correct you on logs placement and fan to ignite the wood 😂
Lol its all love. It's weird because most of my experience is on big pits vs backyard (which is the opposite for most people). I have no idea how much wood a backyard pit uses. But I learned you can run this thing like a bigger pit. I made a pinned comment on this video talking about it when I cooked chickens shortly after I shot this brisket cook.
Nice Bar-A-BBQ hat 🔥🔥🔥🔥
🤠🤠🤠
How is the fuel consumption compared to a 250gal pit?
So what is the impact on the sales of other backyard smokers of a similar size like the Franklin?
I get that the Porter Road part was an ad but I really don't like buying trimmed briskets. I'd much rather trim it myself and have the leftover scraps for burgers, sausage, and tallow. In that sense, nothing ever goes to waste. However, I do live in Texas so I can get high quality beef pretty easily so I understand if this is some people's only option.
You ever tried Rosewood Wagyu? My butcher in Webster, Tx sells it
Yeah you have HEB you are chilling hahaha
@@ForceRecon112 No, I haven't. I've tried Akuashi and been really impressed.
I’m blanking on where I saw the specifics of how Goldee’s does their brisket during the cook, but if I remember correctly, they don’t spritz at all, right? It just stays unwrapped during the whole cook without any spritzing? I plan to use this brisket method on my woodwind pro and wanted to make sure I wasn’t going to destroy my brisket during that process since i plan to pull it off as an overnight cook
Would be cool to see you review and or compare offset smokers in the under $3k price range. Like the Blue Smoke Smoker, Bell Fabrications, Murillo Metalworks, Workhorse 1975 etc...
Really want to do one on the 1975!
Very well done video. The brisket looks awesome. Is the brisket Prime or Choice?
It doesn't say but if I had to make a guess based on the marbling and how it came out at the end. I'd say prime or really high choice.
@@AntsBBQCookoutThank you. I'll give their briskets and steaks a try.
any reason why you did use lighter fluid? Better taste?
Hey Ant! Are the briskets from Porter Road choice or prime? I’m planning on ordering one for Thanksgiving
it looks like prime to me, I've had probably 6 or 7 briskets from PR and the marbling looks like prime or really high choice
Ok great, good to know. Thanks for your response.
Ant, do you notice any difference with the firebox being lower? I feel like my back would kill me
Havent really thought about it, which is surprising since i have back issues. I usually get in that low squat I was talking in. That's a pretty natural position for me, so I don't really notice it I guess
is that hill top zone?
Can you explain the rest ant. Did you let it drop down in temp before wrapping it? And do you prefer foil over paper?
Sorry forgot to say. Yeah i let it drop to 145F. Foil is easier and holds the tallow better, doesn't seep through. Paper works well too, don't get me wrong haha
Wrap immediately when it’s 195ish in the middle and let drop to 145ish before resting in warmer/oven
@gwine7084 yeah wrap immediately. I'm looking more at the feel of the flat and the fat on top and the sides more than the temp to know when to pull.
OMG!! The blur out had my dying laughing!!!! Well played!
Hahahaha gottem
I had to order one of these briskets. They're dry aged so I'm curious what the taste will be. Should be more tender too..
yeah PR briskets are legit, I get them whenever i can!
Maybe I missed it but at what temperature did you pull the brisket and wrapped it?
It was like 200 in the point and high 180s in the flat
Sailor moon 😂
I love the design of this pit. Some day I hope my back yard pit grows up to be like this one lol. The ash not getting in the cook chamber is reason enough for this design.
hahaha make sure your pit eats its vegetables and drinks its milk
How is it with colder temperatures outside?
It's been fairly warm everytime I fired it up. I hope to get a snow cook in. Our snow fall is usually January
Have you had snake river farms brisket? Are you saying this brisket is better than a snake River farms one?
No I've never had snake river farms. They do wagyu right?
@@AntsBBQCookout they have choice, prime, and American wagyu which I assume is a black Angus and jappenese wagu cross breed. i haven't had any of them but been wanting one, I would like to get a vevor hot holding Cabnit first
Ant,
Excellent video! Loved the “censored for sensitive viewers”!😂 Jirby just said in his review of your last video that you were getting a lot of bad feedback for using kerosene, as he originally showed, but you want to start your fire and for such a long cook it apparently makes no difference. Besides, as you mentioned previously, you wear a pink hat and a tuxedo apron, so your tastes and preferences may be different!😂 Do you really taste a difference between the table salt and coarse kosher salt? I asked a famous pitmaster, who you often cite, about this and he said the real reason is cost (table salt is much cheaper). Finally, looks like your brisket turned out great! However, why does your brisket have what appears to be a larger smoke ring that Goldee’s briskets? I remember Jirby and Mad Scientist once saying something about noticing how the Goldee’s brisket renders the fat so well that there is hardly a smoke ring. Is this really the case?
Keep up the great videos!
Yeah I think it's the same thing lol just coarse vs finer. It'd way easier to control table when you're putting it on, I always thought the Mortons container seasoned a little clunky. I went super smoky for like the first 5 hours. I usually will do that for the first 2 or 3 but lost track of time (see pinned comment). Could have also been that I'm using hickory which is a stronger wood flavor than white oak but I'm completely just guessing hahaha I have no idea.
What temp was it when you wrapped?
Don't remember exactly I think flat was in the high 180s and the point was like 200
Hello, I would like to know if there is an online deformation course, I live in Brazil, I would like to learn this art
I'm actually currently working on an online course. I'll be posting about it in the next few weeks
Don't have an oven that goes down to 145deg. Do you think if it rested down to 145degIT then went into a 170deg oven it would be a good, or better off resting in a sousvide at that lower temp? Have cooler rested mine for like 6hrs but haven't gone overnight yet. Looks killer
I had to set mine to -35. So whenever I use my oven at 180F it's actually set to 145
Awesome review. You know jirby is gonna tear you up on your video but I love it. He gets kinda butt hurt it seems but any feedback is good!! Maybe it is the generation gap but dude you are #1 right now and you do an amazing job. Suck up the info and roll with it. Rant over. Lol
Hahahha jirby is awesome, love that guy. I really appreciate that, man!
Quality Meat, Qualitu Pitmaster, Quality smoker, what could go wrong?
you live in TN?
Yep :)
Is Porter Road "grass fed" ?? Their website says pasture raised? I am one who does not like grass fed. I smoked one and that was enough!
It's grass fed then grain finished. Which is the same as creekstone beef (the place most texas joints use)
Thanks! I really appreciate it!
I like you're paying for a trimmed brisket. May have to order one!
Start with a couple charcoal chimneys and, boom
Many ways to start a fire :)
Will Walmart be carrying the Seasoned Salt soon?? I haven’t seen it in my Walmart yet and I’m near Austin. “I neeeeeeed iiiiit” -SpongeBob
I goofed it. It's not at Walmart right now. From what I've been told Walmart might pick it up next season (springtime). But I went to goldees a couple weeks ago and bought em
“Censored for sensitive viewers” 🤣🤣🤣
Love the channel
lol glad you do
You already stared bad by using Hickory
I found the hickory denier 🚓
Just use mustard and Goldees brisket rub. All you need.
Yeah brisket rub is all premixed pepper and all
@AntsBBQCookout yup. I've used it on four different brisket cooks now. I season and let sit in refrigerator overnight before smoking. No issues with any seasoning falling off. Salt is spot on, and plenty pepper. 👌
Hickory? On a Texas brisket ? No way
All about that yellow rendered fat and like I said before it looks amazing.
Such a rich almost sweet taste to it. That brisket was really good. That was the first time in a while me and my family were able to eat a whole brisket ourselves.
@@AntsBBQCookout that’s awesome!! Happy eating to you and your family. We have a spot in Tampa called the Brisket Shoppe that gets their fat cap tasting like that as well.
But is this the current Goldees method?? Jirby said the way he showed isn’t how they do it anymore. Or maybe it’s just Jedi mind tricks
I have no idea lol I think the seasoning is the same. But the cook is very likely different. I cook the way I do from learning from a bunch of different places and also I tried to be mindful that I was using a backyard pit not a 1k
@@AntsBBQCookout ah ok. That makes sense. Love your videos, you have a great ability to make these videos.
table salt? that goes against everything every other yt channel says
Salt is sodium chloride. The advantage of Kosher salt, being coarse, it is easier to spread evenly, specially in a commercial setting when salting many briskets. At Goldee's, they use table salt. I've seen others do the same.
Just be mindful of the amount used.
Yeah there's a lot of dos and don'ts in "youtube bbq" that I find out through my travels are just untrue. Stuff that I bought into and shared on this channel in the past no doubt
Censored 😂
Can't believe people got angry about that.
Lol I see a couple mad boys in the comments for that little joke 😂
Aw snap brought the lighter fluid heck yeah
😂😂
This guy blew up..literally 😂 relax on the meat. CAD is gonna catch up to you.
Chill 😂😂😂
why does jirby hate franklin
Ask jirby 🤷♂️
I am a new viewer, although I have you around on other BBQ You Tubes. I love your pink hat and your outrageous apron. What worries me is that you use lighter fluid to start your firebox. Yuck, why would you add that nastiness to your flavor. Please pick up a chimney and some wax coated fires starters. I mean, you can get those from Target, or from Chuds. Just and old guy's thoughts. Keep the smoke clean and the beer cold. Here's to BBQ!
Thanks for looking out man! You seem very chill, welcome to the channel 🤠
😂 censored the lighter fluid.
😂😂😂
loved the video, hated the weird whiny music in the background
lol not a gamer?
What took you so long to cook a brisket on this? You know the whole world was waiting on this. This should have been the first video. Even before the review. Now we have to stop two wars. Because you took your time. Somebody tell Hamas and Israel that it’s ok, the video is up. Make sure Ukraine and Russia is notified. Damn you Ant!!!! LOL
Lol man bbq could totally be the key to world peace
Lighter fluid!? For shame.
🤷♂️
Your beef fat isn't white. Render it slower. Good video.
Porter Road briskets aren’t worth the hype. Their steaks are good and worth it
They're a lot better than what I find at the stores. Been a PR customer for like 2 years, so I was really happy to partner with them in this!
😂 “Censored for sensitive viewers*” Awesome!
Hehe gottem
I hate it when you show me finished brisket and reaction at the start of the video...Feels like spoilers...Feels like watching a movie and you see the ending at the start of the film...
Interesting, I'm honored you see it that way
@@AntsBBQCookout Maybe just show the whole brisket not after slicing it or maybe show how you try it, but without the reaction.
While cutting the flat end cap he states "Theoretically, right" and the video cuts. "This is supposed to be . . . again, there's no camera tricks here." If there are no camera tricks then the video should not have cut out. There may not have been any camera tricks but you lost all credibility when the camera cut out. The rest of the video was pretty good even with the included promotions. The brisket looked great. Just that part about "no camera tricks" right after a camera trick makes me not want to come back. It is shady.
Lol I just messed up my words so i cut it out. I would have just taken that bit out altogether if it looked terrible. That was my first time seeing the piece when I picked it up.
lighter fluid ..... bro..... cmon
I have no idea what you're talking about 😂