Hey y'all! Hope you enjoyed the video, and make sure to check out www.goldeesbbq.com/ to get your rubs and sauces today. I am not an affiliate or sponsored by Goldees in any way. I just like their product and they are good people! If you missed my reaction to Alvin Zhou's Goldees video, then you can check it out here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-6uN9SD6FQeM.html Take care, y'all ✌😁
I learned a lot in the Goldees class. The young guns really break a lot of the old rules in BBQ and its refreshing. They had a plan and they deserve to be where they are.
You’re production of these videos is amazing Make them a joy to watch, laugh and learn! I love that you’re not always patting your own back once you try you’re bbq. Very refreshing as opposed to some of others Im sure people watch.
I started using Goldee’s rub on beef within the last 2 weeks. I have to say it is defiantly impressive. I also put my meat on the cooker while its warming up and that has made a pretty big difference in the amount of smoke into the meat. I run 225-235 or where the cooker decides to settle lol. there is a pop that comes with the goldee’s rub and everyone that tasted it as what it was. I just told them to research Goldee’s Q. I used the foil wrap rested for 12ish or more hours. I am impressed with the brisket rub. I have not tried the all purpose rub, but i like you review over it.
My wife bought me a cheapo offset for fathers day. I put the Goldee's all purpose rub on them, then smoked them up, then used some Goldee's sauce in the foil when I rested them. By far the best ribs I've ever eaten. I had a friend and his little daughter over. She ate 6 bones....lol. He raved about them as well. Not bad for a first cook.
Bro enjoyed your video and loved that you provided multiple types of meat in one short video. I like your presentation style and humility to use other products for your video presentations. Keep up the good work churning out these instructional BBQ videos for us 'backyard wanna-be BBQ pitmasters' 😊
Haha glad you liked it! Depending how mini your weber is you could do most if not all of the cooks. My buddy sjcooks has a video where he modded his mini kettle to be an indirect cooker. And he's made ribs, chicken, beef ribs and brisket I believe!
Their rubs and sauce really are fantastic! Their brisket method had produced my favorite briskets so far. I’ve done it twice and both were incredible. But since I’m on a backyard pit I smoke at 200 for a long long time. Maybe 6-8 hours before I bump to 225-250. I’ve been doing turkey breast their way for a long time but I have used their rub twice and it’s crazy good!
you're FS could def do the no wrap tallow rest no problem! never tried using an offset to cook that low, do you notice any differences? Yeah I messed up the turkey breast haha I need to try it again!
@@AntsBBQCookout I don’t know if your 250 would like 200 or not, or even need it. Close the damper about 2/3 and barely crack the door and the 80 loves it. Turkey really low and slow is amazing. I cook mine at 200 the whole time. Takes on smoke amazingly well for the amount of time it cooks
I dont think there is good news on turkey this year apparently there is already a sizable shortage (i forget why) but there were reports to expect higher prices than normal this year. I wish you luck as it seems like your just getting to put huge smiles on peoples faces and belly !
I use the same turkey breast, I can’t find those massive ones they use, and it always cooks in 2ish hours even when I’m 250 or lower. It has become my favorite to smoke.
awesome video as always! The spare ribs link to jirbys' channel is broken. do you happen to know which of the 2 spare rib videos he has you were following? thanks
I really enjoy your videos. Please don’t take what I’m about to say the wrong way, you have to stop shaking your head so much. You bring enough excitement and energy to your videos that you don’t need that extra movement to emphasize what you are saying. Thanks for putting out the great content.
@@AntsBBQCookout I’m glad I was not the only one noticing. I was worried I was just being an ass. 😂 either way I’ll keep watching. Right now you are one of the few guys cooking on a 250 on you tube. Im in the process of gathering all the materials to build a 250. Gonna be a really well insulated pit with a 3” insulated tank for the fire box. A 24” tank inside a 30” tank. Cooking in the cold Alaska winter is gonna be interesting.
Bro speaking of Walmart ribs, the last three pork items I've bought from Walmart have been rancid, like the vacuum seal had been compromised or they were sealed rancid. You could smell the stank through the packaging.
I've bought quite a few racks of spares from Kroger, and I have once gotten one with a hole in it. My guess is a butcher screwed up and then figured that they could hide it in the packaging and by the time the customer got home and found out there'd be no way for it to be traced back to that employee.
He told me about the long trim, but didn't mention the pepper I don't think.. but in his other of his vids and I think in the one with Chuck he did pepper with lawrys so I did the same here
I used to do that in my old videos because I like watching it too (Quang Tran was one of my favorites) but man people would always comment about how they hated it and I saw the drop off too in the data 😢
Ant, the food looks so good. Do you know how the BBQ Sauce differs from traditional Texas style sauce based on the taste or ingredients? It looks more orange than a lot of TX style sauces I've seen in the past.
Hey Ant- with the goldees brisket method, what is the approx internal temp before the overnight rest you want to target? Is it closer to 200-205 or 190?
Hey! I actually didn't rest it overnight, I rested it for about an hour and a half. And because I knew that, I just cooked it a little longer than if I was going to do a long overnight rest. If you're cooking in an offset with great convection (like a workhorse pits backyard pit - 250 offset) it really depends on the feel. Some briskets just have a bigger band of deckle fat than others and when that breakdown will be different for every brisket. So there's no set temp. If you're using any other cooker, it seems like clockwork that this happens at around 200-205. I think it's because it cooks so hot and there's not enough evaporative cooling to really do a low and slow cook. But I'm just guessing here, don't quote me on that.
Hey Ant, my mother-in-law bought this tiny 2lb brisket flat from the store and wants me to smoke it. Not sure if it will work because it’s so small. Should I cook lower than 250 since it needs more time to get some bark on it? Any tips for it would be much appreciated. Thanks!
Ive never cooked a brisket that small but id do exactlt what your suggesting. Id cook it at like 190 -200 so itd come up slow to breakdown the collagen and develop the bark
@@AntsBBQCookout it stalled at 172 so I foiled it with tallow and finished at 202. It was pretty tough but amazing flavor with the Goldee’s rub. Next time I’ll tell my mother-in-law that she’s on her own lol. Whole briskets only.
Yo ant I have a question my Goldees brisket and all purpose rub just came in, did you only season with the brisket rub or did you use anything else?? Just want to make sure using just the rub it's going to be salty enough. Thanks for any feed back!!
@@jittcrazy1882 yeah, I can see how it’s the same. I wouldn’t cook a brisket start to finish in a wrap though, hence the Dutch oven pot roast style brisket recipes form the 70’s. Unrelated note, I know Guga boiled a brisket in beer.
All I can find are the bone-in turkey breasts, but Mojo BBQ had a great video about trimming it down to one of those beautiful Jirby BBQ style boneless breasts.
I came in hoping to see you try Jirby's sauce recipe with the mushroom soy, but sounds like the bottled stuff is on the same level. Might have to pick some up... when it's in stock again lol
I actually have another video on my channel where I did all three of his sauces a little over a year ago. Yeah the sauce was so good on ribs, blew my mind
