Is the Goldee's method to brisket really that good | 36 Hours Start-Finish |

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Is the Goldee's method to brisket really that good | 36 Hours Start-Finish
Today's show is all about the Goldee's method in smoking a brisket. Start to finish we go 36 Hours. Is it worth it!
Stay tuned and find out!
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Развлечения

Опубликовано:

24 мар 2023

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Комментарии : 93

@NorthTexasBBQAddicts Год назад

I'm not surprised at all man, you nailed that Brisket cook brotha man! Great collabing together 🔥

@thegalleryBBQ Год назад

Cheers my brother.

@bobbicatton Год назад

Awesome! That method worked great👍😊

@thegalleryBBQ Год назад

Thanks-

@dwaynewladyka577 Год назад

That's a very awesome looking brisket. Cheers, Tommy! 👍👍✌️

@thegalleryBBQ Год назад

Check out Kenneth here ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1qdwZJ7Pcrc.html

@PAPATexas Год назад

Going to Goldee's is on my list. Them Boys are doing awesome! Turned out awesome Hot Tommy! Kenny is my Buddy, lives around the corner!

@thegalleryBBQ Год назад

Very cool... This brisket was killer. One of the best.

@jaybooth4815 Год назад

Awesome cook Tommy! Really nice collaboration with Kenneth! Two different methods of smoking that brisket and both had insanely great results! That bark was amazing! Cheers brother!

@thegalleryBBQ Год назад

Thanks brother!

@waynewayne377 Год назад

..Tommy just wanted to comment on the 36 hours .. doing it right now .. your cook is the most innovative thing I've seen in a long time .. have told my boys of your success and anyone else who'll listen .. only one question Tommy > what was the finishing internal temp ? thanks again Tommy ...ww...

@thegalleryBBQ Год назад

Thanks WW... The finished temp is hard to say because resting in in the oven at 160f or so will lower the temp of the meat. That said. It will continue to render that fat. Important is to pull it about 99% finished. Enjoy and of course LMK..

@doublej963 Год назад

Very nice work buddy 💯👍

@thegalleryBBQ Год назад

Thanks for the visit

@JoaquinRyan Год назад

I can't wait to try this method. I haven't cooked a brisket yet so it'll be a good way to start

@thegalleryBBQ Год назад

I got beef ribs going now on a 24 hour hold. Will see

@JoaquinRyan Год назад

@@thegalleryBBQ dang! Thatll be interesting

@HellYeahKimballsBBQ Год назад

Great intro brother and looked great! That up and early cooking and birds chirping, can't wait for those mornings, it's just starting here. Cheers!

@thegalleryBBQ Год назад

Can't wait!

@mamaandpapajoe Год назад

Good cook Tommy!

@thegalleryBBQ Год назад

Thanks 👍

@Mankitchenrecipes Год назад

That is one delicious looking brisket, Tommy! The hot hold for that long works great! 😋👍

@thegalleryBBQ Год назад

You got that right!

@bigpapam109 Год назад

Been doing them unwrapped to 190 for a while now. You mentioned the bark and the way to handle that is when you pull it off, let the temp come down to 170. then wrap in butchers paper first. Then, wrap that in foil but before you close the foil, pour in a 1/4 cup of warm water. Then seal it up and hold at 150. Nice job.

@thegalleryBBQ Год назад

Good points. Thanks-

@ROJO25 Год назад

That brisket looks FIRE! Did you use a water pan? That bark was outstanding.

@thegalleryBBQ Год назад

No water pan, just spritz!

@Jeeptj1300 Год назад

GREAT COOK TOMMY , I AM DIGGIN THE LOANSTAR OFFSET

@thegalleryBBQ Год назад

Heck yeah

@charlessims2021 Год назад

give that dog a big bite, we love our dogs!!!!

@thegalleryBBQ Год назад

She gets so much. lol

@jeremybrockington6494 Год назад

❤ awesome tommy 👍🏾

@thegalleryBBQ Год назад

Thank you 😁

@SmokingDadBBQ Год назад

I believe it…. It looks amazing

@thegalleryBBQ Год назад

This was pretty great. If you've not done it. Do it!!

@Rbouch Год назад

Now that looked amazing Tommy I will definitely be giving this method a try! Cheers 🍻

@thegalleryBBQ Год назад

Please do Robert. It was awesome.

@ScottysBackYardBBQ Год назад

Nice job. Tommy.

@thegalleryBBQ Год назад

Thanks Scotty.

@bradcampbell624 Год назад

I can almost smell that from here! Funny, I have an 8 lb pork butt that i put on the Weber this morning and it started going fast. So, i now have it wrapped in a pan with broth, going to keep it in the oven overnight at 170. Since I have insomnia, I'll probably get up every 2-3 hours and cycle the oven 😅. Still hoping for perfection by 11:45a

@thegalleryBBQ Год назад

Brad if you can LMK how it turned out. gallerybbq@gmail.com

@bradcampbell624 Год назад

@@thegalleryBBQ Just sent an email with pics. The family absolutely loved it. And looking forward to leftover dishes.

@gharv1313 Год назад

That looks awesome Tommy , Lonestar rides again and again and again lol 😆 . Cheers brother 🍻

@thegalleryBBQ Год назад

Oh yeah!

@jeffreytaylor6257 Год назад

Spectacular Tommy. Cooking one in 2 weeks. Thanks for the ideas. JT

@thegalleryBBQ Год назад

Hope you enjoy

@FritzFrank Год назад

Looks awesome. Love the early morning cook starts! 🌑🔥🍻

@thegalleryBBQ Год назад

FF. Thanks brother

@chrism5455 Год назад

Tommy this looks amazing!

@thegalleryBBQ Год назад

It was off the charts.

@troyv8302 Год назад

Probably a great way to space out a cook when having multiple meats and limited space. Looked amazing. Nice cook!

@thegalleryBBQ Год назад

Definitely!

@brianveestrom6784 Год назад

That makes meal planning way easier. Nice one Tommy.

@thegalleryBBQ Год назад

Thanks B.... Cheers

@johnmbell4642 Год назад

Hey, Tommy came out absolutely perfect looked fantastic. The Lonestar is the shit glad you got a hold of one of those and awesome with the 12 to 15 hour hang time method that could come in really handy have a great one as always🇺🇸🇺🇸🇺🇸👍

@thegalleryBBQ Год назад

Cheers

@bbqmamag8287 Год назад

Bet the neighbors love all the cooking scents….I know M&K’s sure do🤣🤣🤣😅 That looks great Tommy…..love the spritzing action and that bark looks delectable!! The juiciness….beautiful smoke ring!! Great job once again HT!! Def gonna go over to Kenneth’s to check out his too!!👏🏻👏🏻🫶🏻❤️‍🔥❤️‍🔥

@thegalleryBBQ Год назад

Thanks so much

@brentscott933 Год назад

Should have used Goldee’s Barbecue Brisket Rub.

@thegalleryBBQ Год назад

Wish I had it. Thanks for the tip.

@HardinProuductionsOriginal 5 месяцев назад

Shouldve used butcher paper, but damn thats some black gold rigjt there

@thegalleryBBQ 5 месяцев назад

I hate wrapping briskets and would rather boat. Have you tried to boat?? Have you seen this video? ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-gquSW40d8aU.html

@toddstone9727 Год назад

That looked awesome Tommy! Hope Molly got a bite or 2 for the taste test as well.

@thegalleryBBQ Год назад

Always

@BLACKFLASH186 Год назад

Y’all did a good job

@thegalleryBBQ Год назад

Much appresation!

@philipdimakis8414 Год назад

Congrats on 50k Tommy !

@thegalleryBBQ Год назад

Coming soon. Thanks-

@cocinaconbrasas Год назад

Hola me encanto el vídeo, me quedo apoyando tu canal 🔔👍saludos de cocina con brasas 👋👋👋

@thegalleryBBQ Год назад

Cheers

@frankmarullo228 Год назад

Good video Tommy, you made me HURNGY. But it's only 9 : 30 am in montana so gotta wait THANK YOU FRANK FROM MONTANA......

@thegalleryBBQ Год назад

My man Frank. I hope your doing well.

@stevegrieb6596 Год назад

Really interesting video. I'm not a BBQ pro, but I tend to lean toward more traditional styles. Goldees, in spite of all the awards, seems too contrived to me. Especially adding tallow. Again, that's my prejudices showing. I admit it's hard to argue with success. I was interested in your choice of wood for this cook. Why cherry instead of say, post oak or pecan?

@thegalleryBBQ Год назад

Hi Steve. I love everything cherry on the smoke. Oak would also be awesome. Make sure you check out the beef ribs i just did. AMAZING

@lyleswavel320 Год назад

What I like about gobs of beef tallow is, that a person can make a black Angus choice meat taste juicy like a waygu type brisket, just insane how putting tallow on the outside can make a cheaper brisket taste so good and juicy

@thegalleryBBQ Год назад

Good point

@HardinProuductionsOriginal 5 месяцев назад

Okay. Wow you know nothing about meat. First off, it's Angus, not Black Angus, the term "Black Angus" is a lie. They market it as that in America yo trick consumers into spending more. It's just Aberdeen Angus, which is the Angus breeds ORIGINATION, from Scotland. Secondly, Aberdeen is infinitely better than Wagyu. Wagyu is literal garbage 😂😂😂, those cows are fed to be UNNATURALLY over fatty, and thus the meat quality is actually poorer. If you want real meat, get a proper Angus Steak. Not "red angus" that's fake, not "Black Angus" that's a branding charge, just flat out real Angus from somewhere that isn't a supermarket. But what do I expect from the average person, you people won't even bother to go out of your own hometown. Don't know nothing about anything cept your little bubble.

@RGsFood Год назад

Bro you killed it on that cook! Insanely juicy 🔥🔥🔥

@thegalleryBBQ Год назад

Dude. I loved this method for its no fuss smoking. Just smoke it and store it till its time to chow it.

@keneric Год назад

If you are going to give a shout-out for this method you better give it to Smoke Trails BBQ. www.youtube.com/@SmokeTrailsBBQ He started experimenting with the 190 remove and then hold at 150 for 12 to 15 hours method over a year ago and perfected it with his multiple holding experiments.

@thegalleryBBQ Год назад

Don’t tell me what I better do and who I need to shout out. I don’t even know who smoke trails is.

@georgejacobi6846 Год назад

What size cutting board is that?

@thegalleryBBQ Год назад

The black one?

@joeyg29jgjg Год назад

Shit that looks so good.

@thegalleryBBQ Год назад

Joe. It was Killer!

@ryanbramich6951 Год назад

Oven was 150 or 170?

@thegalleryBBQ Год назад

Setting was 170. It would cycle on off. When the flame was on it would hit 170f. The flame then would pop off and it would slowly fall into the 150s. Then the flame would pop back on and so forth. I had a temp gauge inside to monitor ikt.