#1 Brisket In Texas - I Tried The Goldees Brisket Method - Smokin' Joe's Pit BBQ 

I render the fat trimmings on the smoker while the brisket is on. I take it off after it’s rendered to cool down and use it as my “liquid gold” and pour it over my brisket prior to wrapping it. It’s a game changer to me.

There's a handful of you guys on RU-vid that are killing it. Mich appreciated.

I learned so much just by watching you trim it...that's the thing I struggle with. Thanks for taking the time to share the trimming technique.

Thank you for sharing all your Wisdoms Joe!!

Love your calm delivery style Joe!

Hear is an Idea: Mop with tallow after bark is formed and don't wrap until done with a temp of 205. Wrap for resting in oven at 180 degrees for a hour soak and turn off oven . Leave in oven until oven cools off naturally. I made a cheap choice grade brisket taste good that way.

I appreciate your videos! Thank you for sharing!

Joe, another fantastic video, keep them coming! I cant wait to try this method on my next brisket on the 4th of July. Love you man, your brother in Minnesota, born in the great state of Texas!!

U can render ur trimmings from ur brisket for the tallow, smoking them in a foil pan and using the drippings from that will work too.

I see tons of people making brisket videos, and the huge majority aren't very good... But this was a good one. Great work, Smokin' Joe! There are only two things I'd do differently for personal preferences. 1. I prefer butchers paper over foil because it allows the brisket to breathe better and not just steam/boil internally, plus some smoke still gets in. 2. Salt and pepper, nothing but salt and pepper. Both of these are solely what I've found works best for my palette, not necessarily better or worse, just how I like it as a Texan. Great video!

Thanks Joe. This was a perfect good morning video. It’s good to see someone right here in El Paso doing their thing. Keep it up brother.

Great video, I was just at Goldie’s last week for the 2nd time, bought some of that rub and can’t wait to try it on my next cook…I tried doing a no wrap cook last week but the weather had different plans…next time with the Goldee’s rub and no rain, hopefully…

Your trim work is spot on. That damn brisket was VERY aerodynamic. WOW!!!

I think you'll need to make a comparison video and cook both methods at the same time. Seems like a good video idea!

I don’t really know the history of when brisket was first smoked in TX, but I’ve wondered if back in the day they used foil or paper and my hunch is they didn’t, but who knows. Seems like the No wrap is just an old method that is being revisited and people are realizing it’s a solid method. I’ve tried butcher paper and also found a slight “taste” from the paper so I just stopped doing it and it’s worked great. Good to see different styles introduced as at the end of the day, it’s all preference.

Did my 1st brisket this past xmas using the smoke and long hold and it was perfect!

Insane. Loved this video. Talk about the best thing to watch on Father's day.

Wow, Joe! Sure does look incredible!👍😊Kudos to Goldees for making changes to their already award winning method!

Looks absolutely amazing

That looks bonkers insane good. Can't wait to try this next time I cook brisket.

One thing that might help is he puts the liquid tallow on the bottom and sets the brisket on the tallow. Then the bark won’t soften as much.

Great video. Seems like Goldees was trying to be different from the pack and saw others using the foil boat method which works really well and now their new method is quite the same. Keeps the bark on top in tact nice and crispy, renders fat at the bottom and stays moist.

Great Brisket!!! I went to Goldees a few weeks ago, and the brisket was awesome. The kiln dried wood is pretty good, however Goldees actually uses really wood not kiln dried. ✌🏿✌🏿✌🏿.

I did the Goldee's method using the Goldee's brisket rub a few weeks ago. First time unwrapped for me. It was amazing. Best brisket I've ever done for sure. I will be doing this way from now on.

Masterful, thank you for this video.

15:39 Joe, your videos are the best! Thanks for doing you like you do!

I sitting here watching and salivating! Going to try one for father's day. Thanks for sharing with us Joe.

I just tried Goldee’s BBQ yesterday. That was some of the best BBQ I’ve had.

This man isn't shortcutting any of his taste test bites. Bravo, sir. Appreciate your sharing of the info.

Beautiful job trimming.

Another way of doing this is to put it into a foil pan and put foil on top. Just put rendered tallow from your trimmings in there and a shallow layer of beef broth made from the trimmings and beef short rib bone marrow. You’ll end up with a very intense rich beefy flavor that stays moist and is perfect for catering since it’s already in a foil pan. All you have to do is take it out of the food warmer when your ready. The key is the long hold, Panther City BBQ also does the long hold in food warmers. All of them do as it helps to continue rendering fat without making the meat tough. A lot of high end restaurants use these warmers and factor them into how they cook stuff. Honestly though the real key to some of Goldee’s good food is how they do ribs. All the best rib restaurants regardless if they are Texas Style or KC Style use a rotisserie smoker that has a separate fire box with a lot of separation between the meat and the direct heat. Think M&M and Old Hickory rotisserie smokers, don’t believe me check the videos and pictures. Goldee’s uses that big M&M rotisserie for ribs and Slaps in KC uses a half dozen Old Hickory rotisserie smokers. Problem is it’s very out of price range of a common man to buy these so everyone pushes these backyard offsets on us because there is so much money to be made off these. Yes they cook on them but only for videos or small things like Turkey. Goldee’s cooks briskets on the big Millscales and they are usually far from the firebox.

I used to wrap my brisket, but the crust would never become the bark that I wanted. I found the perfect way to do it now. For a 7lb cut, I use my pellet smoker @130F for 6-7 hours, then roast it uncovered in the oven for 8-10 hours @225F. For tangy, I use mustard as the binder and a hint of cayenne in my rub. For sweet, I use maple syrup as the binder and brown sugar in my rub. Either way, when I move it to the oven I always glaze it with the tallow. This method always gives me a beautiful crust and has always been moist and delicious. I only wrap it when it goes to the fridge or freezer, but usually there isn't any left.

I've been eyeballing this method for my pellet vertical smoker (a pit boss). I held a brisket at 175 and that was fantastic (8 hours). I've done the foil boat, butcher paper (I don't like butcher paper), and the foil wrap is my go to. I want to try this method now.

I like to use the foil boat, while cooking initially on the top shelf i use a pan to catch all the drippings under. When i put it in the boat i pour all the tallow into the boat until its probe tender. Then wrap in foil using the same tallow , let it rest in my oven for at least 4 hours if i end up short on time for whatever reason. At best try to do an overnight rest, 8 - 12 hours. I do use the Goldee's rub, that stuff really is good. This method is just what i prefer, comes out perfect for me and have never had a complaint, even from my kids!! Plus they ACTUALLY eat the left overs if there is any left the next day or 2!

I have an issue at times and don’t know how to solve it: I do brisket cooks generally 12h unwrapped @ 200, wrap with tallow till hit 203, rest in cooler till eat. This produces a decent brisket but at time there is a GIANT fat pocket inside of the meat that I then have to cut off the slices. The outer fat cap fat is rendered, but this is inside and doesn’t seem to render much. Any ideas what I can tweak or do?

You are an artist sir! Great video

Excellent brisket! My son and I showed up at Goldee’s over Memorial Day weekend. He classified the fatty part of the brisket as a liquid. It just melts in your mouth. Definitely worth the trip!

Love brisket, my uncle makes it often for family gatherings and it’s easily my favorite thing to eat. Haven’t attempted one myself tho, some day haha. Great video !

You definitely hit a home run with this smoke 💨. Man it makes me hungry seein’ those slices.

you absolutely knocked this brisket out of the park! wow!

That looks amazing. Congrats on the Texas Monthly review by Daniel Vaughn!! I wish you could bring the food truck up to North Carolina!

Nice work! I’m definitely gonna try this.

Absolutely a must to do it this way, I can't wait

In a pinch I have used a stick of unsalted butter to hold in the foil. Really does the trick on that that bark. I agree it just feels right holding in tallow tho.

Man you kill it every time. Thanks for sharing

Great video as always, I'll try this method the next time. Keep makin the video's, they're awesome.

WOW!! Great video. I will give this a try. Thanks for sharing.

You seem like a really nice guy. I enjoy your videos. Keep up the good work.

Great info! Brisket looks perfect 👌

Omg that looks amazing

What a fantastic looking brisket. Cheers, Joe!👍🏻👍🏻✌️

Great video Joe! Always very informative.

Another great video, Joe. I guess I'll have to put tallow and that awesome fillet knife on my wish list.

Man this looks good, gonna have to give it a try. Great content, liked & subbed! 👍👍

Thanks Joe for another great video

Once the bark is done and its not gonna take any more smoke, I wrap in foil and finish in the oven to soften the bark it and get the brisket to temperature

I agree, the Goldee's rub is outstanding but it's very hard to find now. I used to get it al Wally World but the last time I went, I couldn't even find a spot on the shelf for it and it's out of stock online. I want to try their BBQ sauce but haven't done it yet.

Love the rub! Very delicious

Thanks for letting us know all the products your using

Dang I’m craving that brisket- great video 🤙🏾🤙🏾🤙🏾

It seems to be a different way to get the same result on the outside in regards to texture. I can see the advantage of the beef tallow at the end rather than mustard at the start taste wise. I don't get the use of warm water rather than mustard. Might as well just put the brisket somewhere warm to "sweat" and make, if it is just to make the fat sticky, before applying the rub.

Oh man that looks amazing jefe!!!

Probably one of the best briskets I’ve ever seen done.

Ive be doing a no wrap smoke, once its done. I let it drop to 170, then I throw it in my oven for 12 hours, wrapped in foil. No fat, just what ever i used to spray it during the cook. So good every time

OMG!!! Joe you KILLED IT!!! I'm your neighbor 1 state over in Arkansas...ain't nuthin like that being smoked here. Goldees rub, but your expertise bro! I'm hoping to get over your way soon and also to get over to Goldees to try their stuff this summer. Great video. Keep the excellence Smokin' Joe!!!

Wrapping a brisket is just weird to me. I didnt start seeing that until I moved to Texas. Kind of the same with using post oak and/or white oak for smoking. I generally prefer red oak and pecan for smoking beef and no wrap. I'm anxious to try this method, thank you for showing all the detail.

Whoaa!!!! I love that you are using a Dalstrong knife! I have the "big" set and looked at getting some nice singles. I had some Cutco and gave those away to family that has Cutco, love Dalstrong.

Great video and VERY informative!! :)- Keep up the GREAT work!!! Kudos to you for your efforts to the channel!!! :)-

Great video Joe. El Paso born and raised but in Dallas now.

crushed it bro, looks friggin' incredible !!!

Awesome looking, brisket, bro. I just got in some Goldies rub recently. Can't wait to try it.

I am sorry but Goldees……. THE BEST FREAKING BRISKET I EVER TRIED. Not only that, but everything on their menu is freaking fireeeeeeeee!!!!!! THEIR HOMEMADE FREE BREAD IS EVEN AMAZING. Nothing tops Goldees and i’m sticking with that opinion 110% of the way.

So a few things quickly if you could answer. What temp an for how long is the brisket in for? what point do you take it out to wrap it and add tallow? Once that is done how much longer does it go in for until out for rest?

Great cook ! 🔥

Goldees cooks at 200-225 for the first 3 hrs then 250 for 3hrs then 275 tell done and they only put tallow on the tinfoil then put the brisket on top of the tallow not put tallow on top tell they unwrap to slice then they dump the tallow and juices on top of brisket.

I have found for me I get the best results when resting a brisket if I wrap it in butcher paper first then foil

keep'em coming....

No clue how the YT algorithm sent me this video but you're quite the culinary craftsman and I'm hungry AF right now.

This was one of the best fat cutting videos. Thank you.

Great video! I am so hungry right now. 🤤 I typically don’t use foil but I think I will try this on my next brisket.

I'm curious if instead of putting in foil and back in the oven for 12 hours at 150, how would a souvide work for that final stretch? Might need to try next weekend, thanks for the video

that tallow wrap after cooking is def a game changer

Where are you finding these Creekstone Master Chef briskets? I check their website and all they have is the competition prime briskets at about $175 a pop. I took a Goldees brisket class and my memory is that they said they were using choice briskets because the primes were just a bit too fatty. What am I missing?

Nice cook, I haven’t held a brisket in foil over night. I usually use butcher paper. I also want to try Foil Boat hold and see best results. Always trial and error.

Nice work. Goldees rests the brisket at 140 temp for 12 hours or so.

So would it be thst the cost of the paper has gone up and foil is cheaper and to make up for it they add tallow?

I was one of the crazy's that waited in line at Goldies. Was it worth the wait? NO, but I had a good time. Maybe I had a bad brisket, but the pieces i got were super dry (and I ordered the point). Your brisket looks way better then I had at Goldies.

Their method is a pretty good method. Looked really good

Great Video! Can you please tell me the Size of that wood your using? Length and width Thank You

Hey Joe, another great cook. Do you remember how long it took for it to hit 165 internally before throwing it on the PK. I know you can you a thermometer just curious if you remember the time it took.

What temp is the Brisket when you begin to trim and Season? I feel this is important. I like to Season my Brisket, wrap it, place in the Fridge fir a few days then pull it out and let it sit out for a couple of hours before Smoking.

headed there this week.

Nice! I'm pretty sure you wouldn't have to hold it for 12hrs once wrapped though. I'll have to try it. Not sure how many people have that much patience 🤣. Also I thought of when wrapping and letting cool a little to then put it in an ice chest to hold for a few hours instead of using more wood or whatever. Definitely gonna try it out. Thanks for the content!

You put some love in that Brisket!

It looks great Joe.

Warm water makes sense, similar to before you shave or wash your face use warm water to open the pores or soften the skin.

Looks very good.

I wonder if you used beef kidney suet instead of tallow, if it would impart the slight sweetness to the meat during the holding time that suet seems to carry?

that looks super good!

Thank you for the video, I am trying this method right now on a New Zealand grass fed wagyu brisket. Will let you know how it goes.