I MAY NEVER WRAP ANOTHER BRISKET | Is Goldees "No Wrap" Method The Best Way? | Fatty's Feasts

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Ever since I started smoking meats, I've ALWAYS wrapped my briskets. However, Goldees BBQ in Texas is paving the way for a new norm with their way of wrapping. Instead of wrapping in butcher paper after the brisket goes through the stall, they wrap in foil once the cook is complete and they are putting the brisket to wrest. I decided to give this method a try, as these guys know a thing or two about BBQ. It's not like they keep making Texas Monthly #1 for no reason right? 😂 If you've been curious about trying the "no wrap" method, you'll want to watch this cook. It may be a life changer!
Chapters:
00:00 Intro
00:35 Why Do We Wrap Briskets?
02:24 What We Are Trying Today
03:13 My Disclaimers
04:23 About This Brisket
05:20 3 Hour Check In
06:10 My Recent Brisket Problems
07:25 6 Hour Check In
09:56 9 Hour Check In
13:16 13 Hour Check In
14:21 Pulling and Resting
18:37 Taste Test
21:52 Final Thoughts
Here is the link to Part 1 of my "How To Cook a Brisket" Series:
• HOW TO SMOKE A BRISKET...
Here is the super secret rub I used for this brisket:
8pts Course Ground Black Pepper
3pts Kosher Salt
3pts Lawry's Seasoned Salt
1pt Garlic Powder
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20 май 2024

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@FattysFeasts Год назад

Here is the link to Part 1 of my "How To Cook a Brisket" Series: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kEm7qHC7YF4.html What other experiments should I do on the smoker? Let me know!

@davelawrence8488 Год назад

24 pound shoulder clod

@FattysFeasts Год назад

Never thought of that...I'll add it to my list!

@philippreuter5192 Год назад

Please do a video where you cook a brisket with only sp, no binder, no spritz, no mopping or anything else and where you don't ever open the smoker, not even once. You cook it at 275 F hot and fast from start till end using the wire thermometer to check internal for doneness. No wrapping or taking it off, you only rest it on the bbq by letting that fire burn out and slowly sinking the temperature till it is warm enough to eat. Again only checking via thermometer, no opening of the lid, no checking turning or twisting, than take it of and eat it right away. I would really like to see if the difference is that big and all the extra steps that modern bbq came up with are not just general overthinking it and in some cases pretentious. You seem like the right guy to do this test since you objected this test pretty open minded, so you will not be bias. Thx for the great video and please link me if you decide to go for this cook.

@FattysFeasts Год назад

@@philippreuter5192 I'm going to be honest, this idea is making me kind of nervous. Mainly due to the reasons of no trimming prep, no checking and no resting. When it comes to the prep, there are just so many things I take off because of stuff I don't want in the finished product, such as extra inedible fat, especially around the deckle. I'd have to probably get a fresh brisket that would cost a bit extra. The checking thing would just really piss me off if an area was burning or pooling up. Not looking at it for that long would really make me anxious. Also, how quick do you mean by "eat it right away?" Resting is soooo essential with any meat, especially one that's been part of a long cook. The shortest I've ever rested my brisket was 2 hours and I've definitely noticed a difference between those shorter rests and the longer rests. Let me know your thoughts!

@philippreuter5192 Год назад

@@FattysFeastsyou can definetly trimm it a bit, where there is too much fat, the smoke cannot penetrate. But to use only salt and pepper without binder and just rub it on there 15min before you chuck it on the smoker. I would personally be interested if the resting in the smoker till the fire is out and it comes down to optimal internal temp for eating wouldn't be enough resting. If you slice a little piece of and you don't like the result you can simply sear it in a hot pan and rest the rest of it afterwards, so nothing will be completely ruined. I thought it would be an interesting experiment to cook it that way hot and fast and unwrapped without checking it and without openening the lit and after 10000 videos on RU-vid of people cooking a brisket it would definitely be a new approach, but bbq is about fun and if it makes you anxious than it's probably not for you. Anyways take care, all the best wishes for you and your family and Thx for the reply, I really appreciate it.

@johnvweber 8 месяцев назад

I've been smoking briskets for some 50 years, started helping my dad and his buddies when I was a little kid. Nobody ever heard of wrapping a brisket until recently. Kinda interesting that the "new" thing is not wrapping briskets. What goes around comes around, I guess.

@FattysFeasts 8 месяцев назад

So true!

@charlesrocks 7 месяцев назад

Same. Sounds like the wrap method came around when BBQ became more commercialized. They'd have to wrap the brisket and use rendered fat to maintain consistency and juiciness because they were cooking at higher temps (275 - 300 degrees). A good brisket takes a minimum of 12 hours to cook (low and slow 225 degrees ideally), and it's best after about 4 hours of rest. If you need something same day, smoke some sausages and a pork butt. Good brisket takes about a day.

@DemocracyOfficer2485 6 месяцев назад

@@charlesrockswrapping briskets started in the 1950’s so…..

@joecummings9662 6 месяцев назад

John do you have any videos on your barbecuing about things? I would love to know plus look up barbecue southern style. This gentleman makes a brisket in a vertical barrel smoker. I can’t remember the brand but he cook this brisket right over the coals at like 250° he said this is the old school southern style. The video Has gotten over 1 million views His RU-vid channel is barbecue, southern style

@jesusamaya8943 5 месяцев назад

About 35 years ago I would q brisket on a Weber, charcoal and pecan for 6 hrs...

@RodStiffinton Год назад

Just subbed. Like your vibe and cooks. Waiting for my offset to get here, 10ish more weeks. Been watching Goldee method for some time. Can’t wait to try it! Thanks for the great content!!

@FattysFeasts Год назад

Thanks for the sub and appreciate your kind words! What smoker did you order? It’s a great method. You won’t be disappointed!

@RodStiffinton Год назад

@@FattysFeasts I looked into them all. Almost pulled the trigger on Workhorse 1975 but ended up going with Big Phil at Blue Smoke Smokers. Basically the same specs as all the higher priced ones but saved a little with Phil. I’ve heard great things. Yours looks sweet too, I read about those also. If I get proficient I may bump it up to a 250 or so for the next one who knows. Take care up in the UConn

@RaceviceSmokehouse Год назад

Love the video. Been thinking about doing a video for the same idea. Appreciate your info! Cheers!

@FattysFeasts Год назад

Glad you enjoyed it! Post the link when you do it and I'll check it out!

@charlesrocks 7 месяцев назад

Gulf Coast Brisket Enjoyer here....I am staunchly in the unwrapped crew. The key to a great unwrapped brisket is how well you trim and prep the brisket. I trim my brisket to the point where there is an 1/8th inch or less thickness on the fat cap, and I generously remove the thiccc fat where the point meets the flat. I always cook low and slow, 225 - 240 degrees, for at least 12 hours. The stall, on average, lasts about an hour. Pure fatty juicy crust with complete rendering of ligaments and fat. Wrap in tin foil, and place in the microwave to rest for a minimum of 4 hours (usually overnight) and enjoy the next day.

@FattysFeasts 7 месяцев назад

THICCC fat! Love that LOL. Our methods are pretty similar. I leave a little more fat on top.

@192dot Месяц назад

thiccccC HAHAHA

@jaycustard4711 3 дня назад

You better tell them not to turn on microwave 😂😂😂😂😂😂

@raycalvert3689 Год назад

The way i always did mine before I started watching all the different ways to smoke a brisket. Enjoyed the video. Keep it up

@FattysFeasts Год назад

It's amazing how much information there is out there. I think this is the way I'm gonna stick to for now. Glad you enjoyed the video!

@OliviasBBQ 4 месяца назад

Great content as always dude. Keep it up!

@FattysFeasts 4 месяца назад

Thanks! Glad you enjoyed it!!

@rlv3180 Год назад

Great vid. Love trying different methods.

@FattysFeasts Год назад

Glad you enjoyed it!

@wpc6608 Год назад

This was so informative. I'm not going to wrap the next brisket I make. I've been smoking my briskets at 250ﾟ for 8 hours, and then I put them in the oven to finish them. I've been wrapping them in butcher paper prior to putting them in the oven.

@FattysFeasts Год назад

Definitely give it a try and let me know your results! Just curious as to why the 8 hours? Is that a dead set time for you or are you taking into account other factors such as internal temp and bark formation?

@wantapgt Год назад

I smoke at 250 until bark is good and internal temp is 180 which is usually about 8-10 hours. Once at that point, in butcher paper soaked with. Wagyu tallow. Into oven at 150-160 for 8+ hours. Comes our perfect every time.

@trimwix9944 Месяц назад

Nobody wraps brisket around here.

@rohlfing63 Год назад

I continue to be amazed at these RU-vidrs who can put a brisket away to rest without cutting off a little corner for a mandatory quality check. Dang I don't have that kinda will power. 🤣

@FattysFeasts Год назад

Oh come on, I don't want to ruin the product until it's completely done! 😂😂

@JohnShalamskas Год назад

That's called "Chef's Bonus."

@ronducote8564 Год назад

Perfect display. Loved every minute of video.

@FattysFeasts Год назад

Glad you enjoyed it!

@tim78723 11 месяцев назад

Way back in the late '80's, I owned a couple of smokers that we set up in front of a couple of bars in Austin, TX. Each smoker would cook 5 or 6 briskets, some turkey legs, some chicken breasts, and some Elgin (Southside Market) sausage. It was a blast to do, and with all of those briskets, I never wrapped them. In fact, I never wrapped a brisket until I watched the masterclass that Aaron Franklin did, about smoking meat, and my son was really stoked about wrapping them, so that's what we did for a while. I have probably only done 5 or 6 of them wrapped, and I always go back to leaving them unwrapped. I don't know if maybe I'm a bit on the lazy side so wrapping them just adds another step to the process. OK, so I do know that is the reason, but my briskets have never failed me. Thanks for this video.

@FattysFeasts 11 месяцев назад

Funny you say that, as that's where I learned that wrapping was "normal" as well. I mean as a beginner, why would I question one of the best in the business? Turns out, not wrapping is definitely the way to go!

@Mike-in-Texas Год назад

Great job. As an FYI, Goldees lets the brisket sit for about 2 hours before putting in the warmer to help stop the cooking process which may be why you had "soupy" point cuts. If you have never heard the story of Goldees its worth checking out. They were all friends dating back to school then they all went their separate ways and working for most if not all of the top BBQ joints in Texas to include Franklins.

@FattysFeasts Год назад

Good point. I unfortunately was ready for bed (as I preach being patient in bbq), but I will keep that in mind next time. I have heard their story. It really is pretty cool!

@acon7846 Год назад

I took the family to Goldees last summer after hearing all they hype about their brisket and my family was really disappointed. They said the meat was like a pot roast, even the samples they brought us while waiting in line. I thought it was meh, I've had better. One place that blew me away was CorkScrew in Spring TX. now that was hands down the best I've ever had. Good video keep up the good work.

@FattysFeasts Год назад

@@acon7846 Glad you enjoyed the vid! I'll add that place to my list!

@shuikai272 Год назад

Smoke Trails has a good video about the science of this, basically if you get it to around 190F and hold it for long enough, you'll achieve the right amount of tenderness without it being overcooked or too tender.

@FattysFeasts Год назад

@@shuikai272 I'll have to check that out!

@CB-nd9ki Год назад

Before Franklin bbq, it was all "no wrap" method. The newest technique of wrapping after complete and then keeping it in an oven at 150 degrees for 10 or 12 hours is a great method for super tenderness

@FattysFeasts Год назад

It's amazing when one person does something with credibility, everyone thinks it's the new thing. I I don't know if I'll ever go back to wrapping.

@Jaba207 Год назад

I have never wrapped. Always rested for four hours (time allowing) unwrapped in a cooler, which is then wrapped with a packing blanket. I need to try the long rest method.

@charlieellenburg3465 Год назад

Definitely no wrap until complete,pulling it at 190 in the flat then rest 15 hours

@FattysFeasts Год назад

@@Jaba207 I'm going to do a video soon to see how long you can wrap in a cooler. It's been ages since I've used a cooler.

@FattysFeasts Год назад

@@charlieellenburg3465 Do you rest in a cooler or a warmer?

@inmyopinion651 Год назад

Great backyard BBQ brisket video. Looks like you learning your stuff.

@FattysFeasts Год назад

Hell yes! Thing turned out great!

@jackwritter1302 7 месяцев назад

Thanks Rob, for making a real brisket video!

@FattysFeasts 6 месяцев назад

It's Josh, but I'll forgive you 😁 Glad you enjoyed it!!

@qweqwe1324 Год назад

17:04 "I just burned my hands, that's pretty much ok, I don't care..." Lmao. Amazing brisket too.

@FattysFeasts Год назад

It happens 😂😂 My sense of feeling is slowly starting to go away. Glad you enjoyed it!

@tex64 11 месяцев назад

Okay, I subbed primarily due to your style and delivery so kudos. I am PASSIONATE about how I smoke my briskets, methodology, documentation, etc --- I almost screamed at my monitor when I saw you tilting the brisket to drain off the rendered fat. If you leave that rendered fat sitting on there, during the process of your smoke it will be reabsorbed into your brisket which is what you want (my opinion) for flavor and tenderness. This eliminates having to spritz, too, further, I do not wrap my brisket at all. Once I pull it at 205^ OR if it has a good wobble (or giggle) then I know I have a good brisket. I wrap it in food-grade paper and put it in a cooler to continue to seep so those juices that get released by the brisket as it sweats then as it cools . . . it reabsorbs those juices. If you wrap in foil - that CANNOT happen. A post-smoke paper wrap allows the bark to stay firm, and if done well, a strong smoke flavor permeates (good fire management is needed for clean smoke) which is the measure of good Texas brisket. If you know, you know. I look forward to catching up on more of your videos as there is more than 1 way to skin a cat. Keep up the great work! One of these days I will visit Goldee's as they are 30 mins from my house but you'll have to get there early. LOL!

@FattysFeasts 11 месяцев назад

Glad you are like me and enjoy watching the different methods! I do tip it because in my experience, I get terrible spots of no bark if I don't. I've really been avoiding spritzing since I realized it was also destroying my bark. Definitely gonna wrap in paper next time because I'm a fan of crispier bark. I'm totally jealous of you living so close to some of the best BBQ 😐😐 I gotta plan another trip to Texas soon!

@tex64 11 месяцев назад

@@FattysFeasts I am not sure what is occurring during your smoke to NOT bark due to liquidated fat. Do you "Franklin" trim your brisket or so you simply season and go? I have NEVER had a smoke where a brisket has no bark in spots. I highly recommend watching Franklin's videos on trimming if you have not done so. There are so many BBQ places near me it is ridiculous. Discovered a new one this Friday called 407 BBQ. First smoke on my new Old Country Brazos smoker on Saturday . . . Not my best but new rig as I figure out everything.

@FattysFeasts 11 месяцев назад

@@tex64 Oh yes I've watched many videos on trimming. It used to be such a process but now its almost second nature. My main concern is if I see pooling in spots that may be trimmed too low. That's why I tip it. If it looks good, I don't. How was the new place? And what were you using to smoke before? The video I put out today was me back on my Brazos. Not as easy to run as the Patriot Pits, but I still love the thing!!

@tex64 11 месяцев назад

@@FattysFeasts I was originally using a cheap backyard smoker for the family but a large commercial smoker my church has for some work gigs (150-175 people). Haven't been to Goldies yet but next week we are heading to Tyler and hope to check out Stanley's BBQ and their pits.

@FattysFeasts 11 месяцев назад

@@tex64 That's awesome. I want to try cooking on a bigger pit. Just gotta find a place around me with one. Let me know how that trip turns out!

@jimmynickels6248 2 месяца назад

I think I might have to make it a tradition of making that sound @14:21 every time I bring out the meat to my family table. Great video!

@FattysFeasts 2 месяца назад

It's really the only way to present your meat 😂

@BBQDad463 10 месяцев назад

Thank you for this video. Subscribed.

@FattysFeasts 10 месяцев назад

Awesome, thank you!

@Metal_Auditor Год назад

Something I’ve found is that, if you’re doing a super long heated rest, you can pull it once you’ve got the bark and fat render you want, even if it’s not quite tender, and it will continue to tenderize during the rest.

@FattysFeasts Год назад

True! The problem I had in this specific case is that section of the flat was no where near tender as the rest of the brisket. When I pulled it, I had that same thought of it is good enough and will get there with rest.

@JohnShalamskas Год назад

@@FattysFeasts I am beginning to think that I should cut off the part of the flat that has no point on it just as soon as it is ready, about 200-205F. (I go by feel when probed by the temperature probe, not by temperature.) Just let the thicker point-plus-flat remain in the smoker/oven until it is cooked all the way through, which takes another 60-90 minutes. Otherwise it is too easy to dry out or even burn the unprotected part of the flat. This is true of Prime brisket and even the "American Wagyu" that I cooked recently (Thanks for carrying those high-end briskets, CostCo!) I guess if I wrapped the meat in paper then it would resist burning the unprotected flat, but that also makes the meat come out feeling like it was steamed and not smoked. By the way, that "American Wagyu" was very tender. The marbling in the flat was similar to the point on lesser brisket! But flavor was much like the CostCo Prime brisket. For the money, CostCo Prime is the sweet spot, in my opinion.

@usa91787 4 месяца назад

This is very true.

@DrKevron Год назад

Goldee’s was actually just named the #1 BBQ Joint in Texas by Texas Monthly last year. That list comes out every four years which is why it’s such a big deal when they release it. Goldee’s just started during the pandemic so they were brand new, another big thing. I was able to visit a couple times with only living about 5 minutes away before they got named #1 and it’s amazing brisket. Can’t go now unless you want to line up at 5am, lol.

@FattysFeasts Год назад

I can't wait to try it! I'm hoping I can plan a trip during the days they are open and experience the wait! 😀

@DrKevron Год назад

@@FattysFeasts the limited days open also makes it challenging but Goldees is worth it. They make their own bread which is also great and the bread pudding is another thing you have to try. One time I was able to try their ribs….. omg lol. If you make it to Fort Worth also check out Daynes BBQ. He’s my favorite BBQ and really thought he should have been higher in the Texas monthly list.

@FattysFeasts Год назад

@@DrKevron Yeah, I'll have to plan a trip specific to the days they are open. I've heard all of their sides are to die for! I'll add Daynes to my list too. Thanks for the recommendation!

@DrKevron Год назад

@@FattysFeasts Don’t let anyone from weird Austin fool you, Fort Worth IS the new king of BBQ in Texas now.

@FattysFeasts Год назад

@@DrKevron I got that impression the last time I went to Austin 😁😁

@BobBobSquared 9 месяцев назад

What kind of warming tray setup do you have. Great video.

@FattysFeasts 9 месяцев назад

My warming trays are actually built into my kitchen. They are old school thermador trays.

@BobBobSquared 9 месяцев назад

@@FattysFeasts got it. Thanks for the reply. My oven can calibrate to +&-30, but will not go below 170. I’m looking for a oven the will go to 140 and hold a couple few briskets.

@FattysFeasts 9 месяцев назад

@@BobBobSquared If you wanted to, you could always purchase a small warming tray. I know they can be kind of expensive, but if you're cooking regularly, it may be worth it.

@PoeLemic Месяц назад

Okay, I watched it even a second time to analyze how you did everything. Honestly, how you produced this video (time stamps and all the detail) is exactly how I would do things. Granted, I am not on RU-vid, but I do this stuff and take notes where I can REPRODUCE EXACTLY my prior cooks: every single time. So, I love your methodology. That's only way to perfect things.

@FattysFeasts Месяц назад

Thanks for your kind words! I try to really explain things so, like you said, you can replicate the same thing at home. I'll add a wrapped and no wrapped brisket to my list of comparisons to try! And I love how you mentioned Covid. I definitely became a better cook during that period. That's mostly the reason I made this channel!

@dwmcever Год назад

I only wrap when I'm in a hurry. Then only with the correct paper. Never ever let aluminum touch your food. So says Martha Steward. 55 years smoking briskets in Texas.

@artvandelay1099 Год назад

Why no aluminum?

@FattysFeasts Год назад

Aluminum definitely has its place, but I don't prefer it, especially with briskets.

@FattysFeasts Год назад

Aluminum has its place for sure, but the reason to avoid it with briskets is because it holds all the moisture in. This is especially true if you're wrapping it during the cook. The one thing that will help with though is a softer bark, if you're a fan of that.

@rohlfing63 8 месяцев назад

Quoting that dingbat Martha Stewart is a good way to lose all credibility 😂

@lhcycles1301 Год назад

Great video. I have been doing no wrap until the end for a few years. Next time, try this method and you might find you like it more. We do exactly what you did but I pull it when the flat is around 190. I then let it sit until it comes down to 170 and then I put tallow down and wrap in butcher's paper and hold at 150 for up to 16 hours. The remaining fat renders down and you get pure juicy brisket, but you don't risk ever overcooking it.

@FattysFeasts Год назад

Sounds like a cool way to do it. I’ll definitely give it a try! So you’re solely basing it off temp in the flat?

@bigpapam109 Год назад

Yep. I don't care about the point as that usually ends up around 196 to 197 which is perfect and guaranteed to not be overdone. Then I hold for no less than 8 hours and up to 16 or even 18 if needed. I only do this on prime. With less fat in choice I am not sure how it would turn out. I hear good but can't say personally. Fyi I Switched back to my non business user on here.

@FattysFeasts Год назад

@@bigpapam109 Got it. I'll definitely try that out. I've noticed more prime around me lately, which I obviously prefer, but I'm definitely curious how it would turn out on choice.

@bigpapam109 Год назад

@@FattysFeasts me too. Ironically I have a decent supplying of prime at Costco for good prices and they are cheaper than their choice which I don't understand. I tend to stay away from choice just for that reason. I watched a video last night and he did choice and it came out great this way. I think select would be the issue due to such limited marbling.

@FattysFeasts Год назад

@@bigpapam109 For sure. I don't think I'll ever do select unless it's for experimental purposes only.

@raynone6248 Год назад

Thanks for this video i was wondering about the Goldees method. What kind of warming trays do you have?

@FattysFeasts Год назад

Glad I could help. I definitely recommend trying it. As far as the warming trays go, I have some old school toastmaster brand that are build into my cabinets. My kitchen is very retro and the funniest thing is that I bought this house before I was even thinking about BBQ, so these just came in handy ironically!

@michaellebu4312 Год назад

Awesome video thank you. Lots of info. Do you think you would get the same results with a different type of smoker? Like an egg or pellet smoker?

@FattysFeasts Год назад

Thank you! I don't see why not. Actually, since those provide less of a smoke flavor compared to an offset, you'd probably be better off not wrapping. That is unless you notice the brisket is really drying out.

@joe7917 Год назад

I've noticed my briskets are taking a lot longer to cook recently, I cooked a 12 lb last Saturday and it took 18 hours. It was 12 lbs before trimming.

@FattysFeasts Год назад

What grade meat are you using? Seeing as I was having the same issue, I really wonder if it is just a case with choice meat specifically. The longest brisket cook I've ever had was also 12lbs prior to trimming. Makes no sense.

@joe7917 Год назад

@@FattysFeasts This particular one was prime and I did freeze it for a month but that shouldn't be an issue. I don't know, for me it's just more time I have to drink beer!

@FattysFeasts Год назад

@@joe7917 Nothing wrong with that! My problem is trying not to get shithoused while filming videos! 😂😂 But sometimes, when the beers are flowing, they are just too good to put down!

@terryrichardson59 Год назад

It may have had more moisture in in than usual, making the stall longer. You didn't mention temperature, I've gone 15 hours routinely at 225.

@CoolJay77 Год назад

My first time at this channel. The brisket looks amazing. You know your stuff. Most people don't realize that one of the reasons for wrapping is to control smoke flavor. I've heard Aaron Franklin state that he prefers not to wrap when running clean smoke. He was not referring to the restaurant operation though. Just one observation, Jonny White at Goldee's prefers to pull the brisket when still a bit bit tight, before a long hold in a warmer. However I'd say that is a matter of preference. Great work.

@FattysFeasts Год назад

Glad you discovered the channel! Welcome! I've heard those same things as well. I do wish I maybe pulled it a little sooner, but that part of the point just wouldn't get tender for the longest time. Next time I'll probably try that, along with wrapping in butcher paper for the rest.

@jimmyblair7597 Год назад

dude I laughed out loud, I have been there at 3 am and have been BUZZED....and, the cops were at my near neighbors telling them to, " come out with your hands in the air!' loved the video, great job.

@FattysFeasts Год назад

I can only imagine that scene...Sitting there drunk and tired from smoking all day and then....wtf is happening over there??? 😂 Glad you enjoyed the video!

@StitchJones Год назад

Impressive video, thank you!

@FattysFeasts Год назад

Glad you liked it!

@masterbruce8107 Год назад

One of my favorite passions is cooking and this looks amazing and so good. I wish I had the money to afford a smoker and a nice brisket. As of right now I've only heard of the legendary smoked brisket after watching these brisket videos I'd say the hype is real because that looked like the most delicious piece of beef I've ever seen. I just wish I had the chance to try it. This looks absolutely phenomenal and has my mouth watering 😂 I love it I'm no brisket professional but I'd say you nailed it 9/10 (I say 9 only because I couldn't try it lol)

@FattysFeasts Год назад

I'll take the A- for good reason 😂 The brisket is absolutely king! If you need advice on smokers that are more affordable, message me on Instagram. I'd be happy to point you in some different directions!

@Rob-dp3vr Год назад

If you can't afford smoker or to buy brisket, then you must be having a hard time financially. I hope that changes for you this year. I really do. Because to type that, you must really be in a tight spot with money. I'll send some good vibes your way, and hopefully this is the year you get your first smoker. Lowes has some electric smokers under $300. I started with manual smokers, then competed for a long time in the Florida BBQ circuit with a 14 foot smoker trailer. Now, I use an electric smoker because it's less work and cleaner. I keep it out by my pool, so it's less messy. Hopefully you can squirrel away a little extra money each month and get a smoker this year. Good luck!

@masterbruce8107 Год назад

@@Rob-dp3vr I have a family of six that I struggle to take care of money is beyond tight I'm so broke it's normal for me to struggle as sad as it may sound to some people but poverty is real some people don't understand how lucky they are to be able to celebrate holidays or buy there kids gifts or birthday presents. I've never been on a vacation and I've never been able to have money saved because I don't make enough money. Years ago I had hopes and dreams that one day I would be well off and my kids wouldn't struggle but that's not the case. I feel like no matter what I do this is my life. Some people are just poor and don't have the same opportunity as people who are more fortunate. Things are alot better for me now than they were when I was a child. Back then I got free food from food shelter or got food from out of grocery store dumpsters. My clothes were hand me down clothes that were picked out of the trash. Unfortunately I didn't have parents for long my dad went to prison when I was a just a little boy 7or8 and my mom died just a couple years later when I was 10. since then I've managed to burry 3 my siblings none of which made it out of there thirties. I was in and out of the system being adopted by some messed up people who did messed up things to me and then dropped off at school and told me and my principal i wasn't getting picked up that I had to find somewhere else to live. Life has been difficult and yet I still manage to try and keep a positive attitude about life. Living a lavish life would be nice but it's just not in my deck of cards. Maybe in the next life I will be dealt a better hand. Sorry for going on a huge rant idk why but I just needed to talk about it.

@mes181 9 месяцев назад

What type of warming trays do you use, to hold your brisket?

@FattysFeasts 8 месяцев назад

I actually have built in Toastmaster warming trays in my kitchen. They work amazing!

@danblacksher6289 Год назад

I have used the foil boats and it has been perfect. On a pan with a wire rack for the long hold.

@FattysFeasts Год назад

Great to hear that! I still need to give it a try.

@id10t98 Год назад

I never wrapped it when I cooked it and people begged me to make it. The bark is what it's all about.

@FattysFeasts Год назад

Absolutely!

@benh580 Год назад

You can always get your bark crusty again with foil... you just need to immediately uncover your brisket and let it sit for a few hours on the counter.

@FattysFeasts Год назад

This is true, but with the way I cook briskets, I want to go to bed right away and not worry about that.

@addielborras9523 2 месяца назад

Dude I got to say, I am impressed with that meteorite bark, tenderness!! Gonna try this method myself!!

@FattysFeasts 2 месяца назад

Thanks! Let me know how it turns out!!

@PubRunner 8 дней назад

I am going to try this with my next brisket

@CB-nd9ki Год назад

its so hilarious when people do a "pull test". It means nothing outside of a competition. In fact, i've never seen a "failed" pull test where the brisket was terrible.

@FattysFeasts Год назад

So true. However, I have had both overcooked and undercooked brisket which is just disappointing. Especially here in the Northeast, people tend to be inpatient when it comes to finishing their briskets and allowing proper rest and tenderness.

@Daniel-zv4to Год назад

Sure it means something. You can tell if its tender enough if it just breaks apart and if theres a tug to it then it wasnt done enough

@CB-nd9ki Год назад

@@Daniel-zv4to that happens in my mouth not my fingers!

@Daniel-zv4to Год назад

@@CB-nd9ki for video recording purposes your test isnt viable. That works to show you, it doesnt show others

@CB-nd9ki Год назад

@@Daniel-zv4to huh?

@raytrout8272 Год назад

That brisket looked awesome what is your warming tray does it have temp control does it go to 140

@FattysFeasts Год назад

It was amazing! My warming tray is an old school toastmaster that's built into my cabinets. Got lucky as it came with the house! It can go to 140 but I usually just keep it at 150 to be safe. I'm not looking forward to giving the smoker back 😥 but hopefully I'll have my own in no time!

@jonkirkwood469 Год назад

The Thermoworks "Smoke" set is the most useful tool for grilling and smoking since fire.

@FattysFeasts Год назад

Seriously though...You can't beat the convenience and range of that thing!

@mikeyvisser8740 9 месяцев назад

Just kind of curious...i have a small little off set that i recued and cleaned up. Looks like it will just fit a brisket in it. Since it is so small will 250 be to high of a temp to cook it at or should i go lower like 225?

@FattysFeasts 9 месяцев назад

It's more about where your hot spot is on the smoker and where the heat is beginning to rise. Have you done a test burn or a biscuit test?

@jaysonkirsch1937 8 месяцев назад

After preparing my Brisket, I smoke it for 10 to 12 hours, depending on the black bark I get. I wrapped it in foil for about 30 minutes and then took it to rest. My pink smoke ring was about 2/3 of an inch into the meat and my bark was black. All I can say is everyone loved it, called it tender and smokey. By the way, I smoke with a combo of 50/50 Mesquite and Hickory. Low and slow my friends! I just want to add that I never used a meat thermometer in all the years I have smoked meat since the early 90's. A lot of trial and error for sure! Dry smoked turkeys, briskets, but not pork buts. Hard to mess up a pork butt. Now I am trying my lack of skills wirh a Pellet smoker. My first pork butt for Ed pork turned on great on my Z Grils smoker. Hope others go as well.

@FattysFeasts 8 месяцев назад

Can't rush things at all in BBQ 😁 The meat thermometer use (or lack of) is a tough concept for people sometimes, especially with briskets. I've seen so many people stick a probe in right in the beginning and really, if you're going to use a probe, you don't need it for at least 9 hours. Keep me updated on your other smokes!!!

@stanmoffitt9297 4 месяца назад

Just found ya here on You Tube, Video is great! I’ll check in later! Thanks for the video!

@FattysFeasts 4 месяца назад

Glad you enjoyed it!

@stephenadams5241 Год назад

Looking forward to you growing in detailed content in your videos and catching up to the other RU-vidrs cooking brisket methodology. Thanks so much for sharing

@FattysFeasts Год назад

Glad you enjoyed it!

@fishingwithsam7526 5 месяцев назад

Good job of that I'm thinking of doing that that looks awesome can you let me know how many hours did you leave it rap

@FattysFeasts 5 месяцев назад

I didn't wrap it

@padres0705 День назад

I want to try it your way. I once smoked a brisket and wrapped it in foil and got soggy as you said. I absolutely hated it tasted great but I didn't like the way it was soggy

@melvingibson4525 7 месяцев назад

I thought the overnight rest was BS but i had a brisket come out at 9pm and had to put it in the oven on keep warm overnight and holy shit it turned out really really good

@FattysFeasts 7 месяцев назад

I thought the same until I tried it also! The longer the rest, the better!!

@jimpalmer4061 9 месяцев назад

For anyone who can answer - where does one find a hold oven? I use the cooler method, and a normal ovem normally diesnt go that low. Without getting some commercial unit, is there a way to make one or buy one?

@FattysFeasts 9 месяцев назад

You could re-program your oven to go below 170 or whatever the lowest setting is. Just keep in mind if you do that, you'll always have to take into account that you're off by 40 degrees when cooking something. Kind of a pain, and I'm not sure what kind of oven you have.

@jimpalmer4061 9 месяцев назад

@@FattysFeasts and the resulting flack from the wife!! Thank you for the info and great content!

@davidchapamusicofficial 9 месяцев назад

I have never wrapped my briskets and I have done a lot of briskets in my day. I can’t bring myself to wrapping during the cook just to accelerate through the stall. Great video. Now, what is this warming tray you speak of?

@FattysFeasts 9 месяцев назад

Yeah neither can I now 😂 Glad you enjoyed the video! My warming trays are toastmaster brand. Built into my kitchen. Funny thing is I bought the house before I even started BBQ, so that worked out to my advantage!

@ratking948 11 месяцев назад

Awesome video! When you say warming tray do you mean your oven? Because I was going to hold a brisket for a long time in my home oven and I used my thermometer to test it. Apparently the lowest setting 170f means anywhere from 160-spikes even close to 200f! 😢

@FattysFeasts 11 месяцев назад

Yeah that's pretty typical with ovens. They sell some that go lower or you can modify yours to go lower to 150, but that's kind of a pain. I actually have built in warming trays, as my kitchen is extremely old school. Got lucky buying the house I did before I was even into BBQ 😂

@martin5.036 Год назад

If you smell brisket up at Snipsic Lake it’s me, just got my Goldee’s rub in the mail can’t wait to try once winter#2 ends 😂

@FattysFeasts Год назад

I've been seeing that stuff everywhere! Let me know how it turns out. Or just invite me over😂

@JohnShalamskas Год назад

I cook my Costco Prime brisket with the fat side down, since the highest heat is from below in my Traeger Texas. This makes it easy to brush some bacon fat over the meat at around the 5 hour point, after the bark is set. I don't wrap at all. The fat on the outside of the meat seals in the water and powers through the stall. 20 pound briskets that normally take 14+ hours to cook without the bacon fat only take 10 or 11 hours (225F for the whole cook.) Rendered tallow can be used instead of bacon fat. Some people swear by Wagyu beef tallow, which is available online. Depending on the pellets, I might augment the smoke with a tube smoker for the first 5 hours. I recently discovered Knotty Wood almond and plum pellets. A 50/50 mix of the two is amazing with beef. Otherwise Black Bear pecan, oak, or a mixture of the two are also wonderful. Wine infused pellets and pellets made from whisky barrels are also great with beef.

@FattysFeasts Год назад

My friend just got a Traeger and he wants me to borrow it to cook him a brisket. Good to know the heat comes from the bottom, as I'm not an expert on pellet smokers. I told him about the Knotty Wood and apparently he found something else, so we will see, but I have heard they are amazing!

@damienwhite1883 10 месяцев назад

That stick burner looks awesome

@FattysFeasts 10 месяцев назад

The thing is a beast! Link is in the description if you wanna check it out!

@fkk19706 Год назад

What are you using to hold it that long? I’m assuming some type of warming oven but I’d be interested in specific models? The cooler is good but not for that amount of time. Thanks in advance.

@FattysFeasts Год назад

I have some old school Toastmaster warming trays that are built into my cabinets. My kitchen is extremely retro, but they work great. Perfect size for holding a brisket too! They have various setting for crispiness vs moistness which is pretty cool.

@74alfano1 9 месяцев назад

Just dis a 14lbs brisket without wrapping. Cooked it on pellet smoker. Set temp and 200F and pit stayed right at 220F for the whole cook. Took brisket off grill when internal reached 195f. Set it in pan, covered with olf t shirt and then covered pan with foil. Set pan in ice chest with a little hot water in bottom of chest. Watched internal temp raise to 206F while in chest. Removed brisket when internals dropped to 167F. Began alicing and eating, recovering after every slicing. Was awesome! Family said it was my best one ever.

@FattysFeasts 9 месяцев назад

Sounds delicious! How long did the cook take?

@74alfano1 9 месяцев назад

@@FattysFeasts I put it on at 7 pm on Friday evening. Pulled it off smoker 7am Saturday. Was slicing around 10:45

@FattysFeasts 9 месяцев назад

Damn for 14 pounds that ain't bad at all!@@74alfano1

@stephanarizona9094 16 часов назад

I do No Wrap Brisket now because I love the bark, wrapping them softens the outside too much.

@raytrout8272 Год назад

Looks awesome

@FattysFeasts Год назад

Thanks man!

@ScottysBackYardBBQ Год назад

i never wrapped a brisket, tell i started doing comps in 2003 before that all unwrapped. new sub. in the 70s i covered mine with a brown grocery bag. ,,

@FattysFeasts Год назад

That's some old school stuff right there! Love it!

@chaiveyreid Год назад

Great looking brisket

@FattysFeasts Год назад

Thank you! Tasted as good as it looked 😃

@CoD_Maj3st1k Год назад

What do you use for warming tray? My oven doesn't go down to 150°. Curious on what you use.

@FattysFeasts Год назад

I have some old school Toastmaster warming trays that are built into my kitchen. They came with the house, which I purchased way before I even thought about BBQ. I know you can do something to bypass an oven to make it go lower, but I'm no expert on that!

@mmmbarrett 15 дней назад

How does spritzing the outside keep the inside meat moist?

@markacinense3195 Год назад

Holy Cow! It could be the extra stuff that is put into the cow. I too am experiencing the same times on a Pellet smoker.

@FattysFeasts Год назад

Interesting...Is it with Costco briskets?

@coreym3675 3 месяца назад

Nice end results! Love that bark! What warming trays are you referring to in your video for holding the brisket for so long? Are you using your oven on a Keep Warm setting or a commercial grade food warmer? And if so, what brand and type? Thanks!

@FattysFeasts 3 месяца назад

Thanks! The bark was definitely killer! I used toastmaster warming trays that were from the 70s built into my kitchen. I have since moved and now have an oven that has a keep warm feature that gets down to 145, so I'll be using that going forward. Either one will work great!

@coreym3675 3 месяца назад

@@FattysFeasts Nice! I used my oven at its lowest setting of 170 degrees, with a water pan, to hold a prime brisket for 12 hours last night. It worked quite well. Brisket was super tender and moist. Would love to get a dedicated warming cabinet at some point in the future without having to spend a small fortune for it. lol.

@FattysFeasts 3 месяца назад

Awesome! I know home depot has some. I have done ZERO research on them, so I can't speak to if they are good. My assumption would be they are average, but may get the job done without spending a fortune.@@coreym3675

@coreym3675 3 месяца назад

@@FattysFeasts thanks, I’ll check that out. I’m also looking at trying a different method by only smoking the brisket until it hits 190 degrees internal, set it wrapped on the stovetop and let the temp drop to 150 internal, THEN put it into the 170 degree oven with a water pan and hold for 12 to 14 hours. This last brisket was really good, but was a little over done. It was falling apart and couldn’t even attempt a bend or pull test. lol.

@FattysFeasts 3 месяца назад

I hear that. Have had that happen before. I wouldn't let the temp drop then raise it again. I would just only let it air out to around 180 then rest it in the oven if anything@@coreym3675

@jaquellhawthorne8206 Год назад

Good job dude

@FattysFeasts Год назад

Thank you!

@t-reyh5937 Год назад

Looks like you did a pretty good job for a Connecticut boy. 👍 Don't know if you've tried using the wagyu tallow or not, but I definitely recommend.

@FattysFeasts Год назад

😂😂 I tried my best. I've been thinking about getting some!

@t-reyh5937 Год назад

@FattysFeasts it's a totally different mouth feel than the rendered fat from a choice or prime tallow. Taking the wagyu tallow and smoking it is what I would call a game changer. Try it sometime. Of course it's a bit more expensive, but I believe worth it.

@FattysFeasts Год назад

@@t-reyh5937 Good to know. I'll give it a try!

@PubRunner 3 месяца назад

That beef tallow is that from the fat you had in yeh aluminium tray in the start of the video?😊

@FattysFeasts 3 месяца назад

It is!

@PubRunner 3 месяца назад

@@FattysFeasts I never thought of doing that. But it’s pretty obvious I guess next brisket I am definitely doing it.

@cfox109 Год назад

I've done wrapped, no wrap, and foil-boat. I like foil-boat the best I think. Haven't ever brought myself to full foil wrap. Pretty sure I already know how that'll go

@FattysFeasts Год назад

I still need to try foil boat on a brisket. Yeah, I would never do a complete foil wrap on a brisket!

@T2_Sug Год назад

I like foil boat too

@johnogden1020 10 месяцев назад

Just did the foil boat, best brisket I've done. PitBoss pellet smoker. The crust was crazy

@duanehenicke6602 Год назад

Been telling this to people for many yrs. Even here in Texas most will look at you like you're crazy. I make a sop mop and start applying when parts start getting a little crispy. Just don't bump the heat up to much and trust the process. I have a friend that brings me select briskets to smoke for functions he has. Definitely was more than a little nervous the first time i tried it. But they come out good. Prime is easier to cook and oddly enough shrink less. Once you've mastered selects, primes are a walk in the park. BTW. I smoke them on pellet grills from start to finish. Never any complaints about lack of smoke flavor. I do flip and rotate throughout the cook for faster cook.

@FattysFeasts Год назад

That's surprising considering the whole "Texas crutch" idea. Patience is what it's all about! What kind of pellets do you use? And when you say flip, you're actually flipping it from fat side up to fat side down?

@duanehenicke6602 Год назад

@Fatty's Feasts My favorite for some time has been B&B mesquite. If i want to add a deeper smoke ring with a little zing I'll mix in some cherry. Yes sir. Flip, flop, and rotate through out the cook. Always did when i was younger. Wasn't until i started watching RU-vid that i thought maybe i was putting in to much effort. Didn't like the results, so i started turning again.

@FattysFeasts Год назад

@@duanehenicke6602 Hey, it's all about what works for you and your smoker! And I'm sure the mesquite pellets add that flavor!

@ronderushe Год назад

"trust the process" exactly!

@kenmaunder Год назад

I use a camp chef pellet and still fairly new to cooking brisket. I can only get that level of bark letting it go the whole time unwrapped, so I am excited to see that foiling after the cook won't ruin the bark or flavor. Going to try this very soon!

@updog4ever Год назад

I've been wondering about this bc about a month ago I was cooking a brisket and I had a fairly good size piece of trimming that I had to cut off the flat so it would fit on my kettle. I just let that piece of trimming ride the whole 10 hours of the cook uncovered. When I was done I let it rest for about 30 minutes. The bark was nice and crunchy and the meat was as tender as could be. I'll definitely have to give no wrap a try. Great vid.

@FattysFeasts Год назад

That's pretty interesting. Definitely give it a try. I don't think you can go wrong!

@usa91787 4 месяца назад

I don't wrap it in my Pit Barrel and I cook hot and fast anyway. 6 hours in the PBC then it goes in the oven at 150 for 10 hours or so wrapped in butcher paper with a warm mixture of 50/50 AC vinegar, 1 fresh squeezed lemon, a handful of crushed red pepper and a tablespoon of lard. Usually just put it on top of the PBC for a half hour to warm it up before the brisket goes in the oven. Comes out wonderful. Might experiment but if it's working probably should leavecwell enough alone. Oh, no trimming either. Goes on as I take it out of the wrapper. Renders just fine.

@FattysFeasts 4 месяца назад

That sounds like an awesome technique. I may try that!

@usa91787 4 месяца назад

@@FattysFeasts I forgot to say that I rub the whole brisket with lard before putting it on.

@rondent2879 Год назад

Wrapping a brisket is mainly done to push through the stall but is not a necessity, if you have the time, cook it without wrapping or do the foil boat method.

@FattysFeasts Год назад

Absolutely!

@Astral_Dusk 17 дней назад

15:05 beer at 3am 🔥🔥🔥

@BakersBBQ Год назад

Good video!!

@FattysFeasts Год назад

Glad you enjoyed it!

@stevejackson8892 Год назад

Awesome 😁

@FattysFeasts Год назад

Thanks 🤗

@joelhasrouny801 10 месяцев назад

What do you use to spray?

@chris415-a Год назад

Ha ha, at the 14min area when you come in, and say you can't believe it... I do that every time! they always seem to get better :) yum!

@FattysFeasts Год назад

Hell yes! Gotta love when something works out better than before!

@ronderushe Год назад

Hey Fatty, when you say resting tray at 150, how long did you leave it there? Or did I miss understand. Additionally, does this step cause it to continue to cook?

@FattysFeasts Год назад

I left it in there for 14 or so hours, which is typically what I do. I usually go between 10 and 16. If you let it rest out of the tray for say 30 min to an hour, it will stop the cooking process on top. However, the inside will continue to cook, sort of, and get the inside super tender. The longer you go, the better the results!

@ronderushe Год назад

@@FattysFeasts Gotcha, thanks for the info!!

@markhooton2569 Год назад

I may have missed this but how long in the warning tray?? I saw a similar video where the guy wrapped it after cooking and placed in 150 deg oven/grill but he never said how long?? Thanks

@FattysFeasts Год назад

I say no less than 8 hours, but I try to go between 12-14. The longer the better! I would also say no more than 16.

@markhooton2569 Год назад

@@FattysFeasts yes, sir and thank you very much for the quick reply. So, you’re technically not cooking it anymore. Once you get it into the 150° warmer. Obviously, it’s just a glorified rest, I figure. Anyway, the physics of cooking food still fascinate me.

@FattysFeasts Год назад

@@markhooton2569 Correct. That added rest time really helps break down everything and allow the meat to relax after that long cook! Just trying to keep it food safe at that point. Food is very fascinating, especially meat!

@chrisbrown2731 11 месяцев назад

My friends and our girlfriends are going on a trip and we want to smoke a brisket but we are attempting on a propane grill. Where exactly do you get the beef stuff you put down on the tinfoil?

@FattysFeasts 11 месяцев назад

It's just the fat that I trimmed off the brisket prior to cooking. If you can take those trimmings and throw them in a pan in the chamber, you can render them down during the cook to make the tallow. If you don't have the space for that, you can also render it down on a stove top. Won't be smokey, but will still get the job done!

@Justin-ow3yr 2 месяца назад

Hi, I love brisket. Is there a way to start a cook late at night so it's ready around dinner time the next day? I really don't want to mess up my sleep if I don't have to.

@FattysFeasts 2 месяца назад

That's hard to say with a true offset smoker. If you want it done for dinner, you will probably end up staying awake until 4 am if you plan on letting it rest for 12 hours. If you don't, which I always reccomend a long rest, you can throw it on around 3/4 am and let it rest for 2-3 hours until it comes down to 140 internal. I would not serve it anytime previous to that temp, as you really want to take the time to let it rest.

@Justin-ow3yr 2 месяца назад

@@FattysFeasts Ahh. I'm using a pellet grill. Does this make it easier?

@FattysFeasts 2 месяца назад

@@Justin-ow3yr Oh for sure. But you still may get a little lack of sleep. I would say you could throw it on at a lower temp when you go to bed, maybe around 200. Get a solid 6 hours sleep then bump it up to 250ish. The pro is you won't need to be babysiting it, as long as you trust your pellet smoker.

@southpaww Год назад

What did you rest the brisket in, for 14 or so hours? Thanks!

@FattysFeasts Год назад

I have a very retro kitchen that came with built in warming trays!

@brandonbigford8837 3 месяца назад

What would pooling of the juices indicate or do to the cook?

@FattysFeasts 3 месяца назад

In my experience, it will affect the bark. I've had weird spots in my cooks where there are bare spots due to the pooling of juices. Some people disagee and say it will evaporate, but I haven't had that happen.

@greddy09sc 2 месяца назад

When you say warming tray? What is that. Can you rest it in the oven at 150? Will it dry it out ?

@FattysFeasts 2 месяца назад

It serves the same purpose. Warming trays are just specifically designed to hold foods at safe temps, rather than cook them. If you have an oven that can go to 150, you can definitely use that. I keep it wrapped to hold the juices in while resting.

@jasongleason6252 Год назад

Curious as to what warming cabinet you have?

@FattysFeasts Год назад

It's an old school toastmaster that came built into my kitchen when I bought my house. Sort of funny I didn't really care at the time, until I started doing BBQ a year or two later!

@astew518 19 дней назад

How did the tallow affect it?

@irvwander8756 11 месяцев назад

Never heard you say it was a delicious Texas Brisket !!

@FattysFeasts 11 месяцев назад

I thought I did but maybe not. It was a long day!

@user-qh7rj9wj4p 16 дней назад

Dont u have to wrap ur brisket if it stalls mid cook?

@txpitmaster6127 4 месяца назад

Dial your warming drawer down to 140. Thats the word on the street right now. Great video. Keep'em coming!

@FattysFeasts 4 месяца назад

I just like to aim on the safe side is all. 145 is the lowest I'll go, because I'm weird LOL

@txpitmaster6127 4 месяца назад

You're not weird bud, but from what I have learned is that 140 is the neutral holding temp for briskets. Anything above that, you are still cooking the meat. Don't know if it's wrong or right but it works for me! Like I said, word on the street. Thanks for the video!@@FattysFeasts

@usa91787 4 месяца назад

@@txpitmaster6127I have a gas stove and it's stupid inconsistent on the low sude so I set it at 150. Could be at 145, 140. Who knows? So I figured 150 is good.

@RobertS122 Год назад

Josh, what do you use to keep the brisket warm and foodsafe overnight?

@FattysFeasts Год назад

I have some old school toastmaster warming trays that are built into my kitchen. Funny thing is when I bought the house, I didn't even know what to do with the things. Now that I do BBQ, I couldn't be more happy!

@RobertS122 Год назад

@@FattysFeasts Wow, lucky for you!

@FattysFeasts Год назад

@@RobertS122 I don't know what I'm gonna do when I sell this house!

@matthewfears5064 9 месяцев назад

Texas monthly awards once every four years. So Goldees keeps the title for four years. Also when Goldees was awarded the title they were wrapping in butcher paper only with no tallow. This foil method is somewhat new and occured after the title and is anticipation for next Texas monthly. Nice job sir.

@FattysFeasts 9 месяцев назад

Thanks for the info. Glad you enjoyed it!

@pbford71 Год назад

I have Never wrapped a Brisket during cooking and I have smoked a Lot of Briskets in the last 40+ years. Everyone who has eaten Brisket at my house has always raved about them & wanted to take some home. Goldee's is doing it right, I may have to take a trip to TX & give them a try. Good video, btw. One more thing, I do MINIMAL trimming to a Brisket.

@FattysFeasts Год назад

I don't think I'll ever wrap one again honestly. I still need to visit them also! When you say minimal...how minimal??

@pbford71 Год назад

@@FattysFeasts VERY minimal. I used to just take it out of the bag, season it & on the smoker it went. Now I take a little, very little, of the bulge of fat off the point to allow smoke to flow around it better and it's good to go.

@FattysFeasts Год назад

@@pbford71 Interesting. Do you notice a lot of unrendered fat? How long do you smoke it for?

@pbford71 Год назад

@@FattysFeasts not that I have noticed. I usually smoke about 1hr 10m per pound. when i lived in TX 30 yrs ago a lot of ppl I knew did it the same way, no trim "just smoke the damn thing" as they would say. Now, I wouldn't do this at a competition since judges can be a little anal about their fat intake. LOL

@FattysFeasts Год назад

@@pbford71 Interesting...Now you got me thinking! I know not trimming was popular a while back, but I've never tried it myself.

@dgoyk Год назад

Nice bark on that briskie! tallow looks a little dark though?

@FattysFeasts Год назад

Thanks! One of the best barks I’ve had for sure. The tallow looked a little darker on camera I think. It’s a nice golden color now once hardened.

@keitha2003 6 месяцев назад

I just wrapped a cook up of a 14 pound brisket a couple hours ago. i noticed 2 key things screaming at me as i watch your video. You handle and open the smoker a lot. I know you're filming but my best ribs and brisket. I don't open the smoker till I'm at my stall. A brisket, 160-170 range. I run a Meater + with a wifi bridge through a ipad. I put a probe in the flat and a point. This helps me keep a check on my temps without heat loss. I run a pellet at 225. My brisket is done in about 10-11 hours. 2 things. you want to trim the brisket as evenly and square as possible. This helps keep a even cook. you can wrap at the stall and just finish it off in the oven vs burning wood. As you said, smokes all absorbed at that point. A note on pooling, you get pooling when temps are being run hot. but left alone, the pooling will go away on its own. hope that helps. I'm also curious if you ever do the "biscuit test" to know your pits hot spots. I know my left side favors a few degrees hotter so my point goes there and i leave more fat on the point for a cushion to get my flat and point temps to even out.

@FattysFeasts 6 месяцев назад

Yeah it may seem like I screw with it a lot, but in reality, it's really due to the filming. It is amazing how much opening the smoker constantly can bog down the cook. I'm not sure what you mean about keeping the brisket square? I trim to make it aerodynamic so the heat can go over and around the brisket. If it's square, you risk getting burnt edges. I did do the biscuit test on this guy and filmed a video on it. Pretty even all around with some control of the dampers. If you run it wide open, the draw is absolutely insane. My new pit is the most even pit I've ever run. Hot spot is about 6 inches from the firebox, even with the dampers wide open.

@keitha2003 6 месяцев назад

Thanks for the clarification, "Square" meaning to even up. my sides are cut flush like a piece of bacon. removing those hard fat pockets. the edges I round as well on the point and flat like a half moon. But if you rotated my cut of Brisket. it would almost resemble a rectangle. I used to split my flat and point but got tough results. I also tried going whole but trimming less fat. Still a tough cut. My go to is to get the fat layer carved down to. A brisket with a quarter inch to 3 quarter of a inch of fat on top as one smooth even layer. I try to use a wide flat continuous cut to avoid any saw like motions that would leave a wavy dip up and down effect. Lastly, I go fat side up, 250F with a Meater+ probe. One in the Point one in the Flat. I aim my point in my hottest spot of the smoker. I close my smoker and let it untouched till I hit my stall. Quickly go smoker to plate, close my smoker, Then wrap in tinfoil and punch my probes through the foil. I put my brisket back on and aim for just shy of 200. The on key detail i've noticed it when deciding to rest. I used to pull meats dead on the second it it target temp. however that's not enough time to render like i want and get my brisket tender. So I keep it on another 30 min. I'll see the degree just start to go up by a factor of one. I'll pull it for my rest. This has been the only way outside of a 12 hour Sousvide. That I've gotten Choice briskets to tender fall apart levels without full on dry. Pork btw has gotten so bad for me in jersey here. I only buy prime pork no exceptions. I've seen Choice ribeye steaks go down hill in tenderness since mid summer too. I usually get 2 inch thick ribeyes and Sousvide them. I've had to move to prime cuts.@@FattysFeasts

@FattysFeasts 6 месяцев назад

Ok that makes more sense now! All good points. Yeah I've seen a few people on here say "you must split it" but literally no one I know does that and you definitely get better results not doing that. I don't understand what's going on with the choice stuff lately. I got some 2 inch ribeyes I'll be doing on the grill soon though, video to come!!@@keitha2003

@markuspfammatter2801 Год назад

Full disclosure, this is the first video of yours I’ve seen, but I enjoyed it. You ask what else you should feature, I would love to see smoking of meats like rabbit and goat.

@FattysFeasts Год назад

Glad you found me and enjoyed the video! That's an interesting idea that I will add to my list!

@AdamFloro 2 месяца назад

I've got a guess on the reason for Choice briskets having a longer stall. Prime beef will have more intramuscular fat, and fat is a great conductor of heat. The stall is caused by evaporative cooling, and the fat inside the meat most likely heats up the moisture more quickly to create a shorter stall. Dry aged beef will also have a shorter stall due to less moisture. A test of adding more fat to shorten the stall could be done with an injector or with a Wagyu brisket.

@FattysFeasts Месяц назад

Interestingly enough, that's what I've been thinking as well. Plus in the end, you get a worse product unless, as you said, you inject. Next time I get a choice brisket, which I'm honestly trying to avoid, I may do that!

@AdamFloro Месяц назад

@@FattysFeasts I’m in an apartment, so my only bbq that I can do is not really bbq, I just have to fake it in an oven. Someday we’ll get a house and I’ll start figuring it out. I hope to have a nice offset like yours someday. Baby steps though, probably going to start with a WSM and make a few mods to it.

@dccoaching2867 4 месяца назад

Last was a 6lbs and I cook at the suggested temperature 225 160 internal wrap till 205

@FattysFeasts 4 месяца назад

Was it just a flat?

@bryanhayes9728 10 месяцев назад

I love to bbq, never have had a smokr (but love brisket!)Couple weeks ago my brother in law shoves a brisket at me and says "Make this for lunch tomorrow, guy next door is letting you use his pellet smoker!" I slapped seasoning on it, set it to 225, pulled it out at 195. Rested 3 hrs wrapped in foil. Was delicious!!

@FattysFeasts 10 месяцев назад

Glad it came out amazing!!