Why The Goldee's Method to Brisket Is Number One

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In this video I smoke a brisket using the Goldee's method. Goldee's BBQ is a BBQ restaurant in Fort Worth Texas. It was voted the number 1 BBQ joint in Texas.
They recently have gone on video showing their method of cooking a brisket. So that is what I try to replicate in this video.
I also show you how you have to adjust your cook if you are doing an overnight rest or hot hold on a brisket.
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Опубликовано:

27 дек 2022

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Комментарии : 721

@oneweak8938 11 месяцев назад

Legend has it he’s still trimming that brisket but it’s looking pretty good

@SmokestackJoes 11 месяцев назад

Haha this is great, thanks for the comment!

@atx1722 Год назад

The trim had me yelling at the screen to stop!!!!

@parker1ray 10 месяцев назад

I have been smoking Texas brisket since 1980 when I moved to Texas and built a smoker! A bit of history, on brisket and skirt steak, in the early 80's both of those meats were considered garbage meat and were usually ground into burger meat or made into corned beef. It was not until the home smoker craze took off that the retailers began price gouging people for these cuts. The American way LOL!

@SmokestackJoes 10 месяцев назад

Haha you are so right about The American Way. That’s some really good info I appreciate the comment. I wish the prices would have stayed low, I’d have skirt steak every night lol.

@jriff79guitar 8 месяцев назад

I did my first brisket on Friday night using my pellet grill. The smoke setting rolls smoke between 155 and 170f. So that is what I did for 12 hours. At 7am I checked the internal temp, it was 145 on the point and 160f on the flat. I then bumped the temp to 250 for one more hour, checked the internal temp, and it was 180f. I then wrapped it in butcher paper with some beef tallow and continued cooking for another 2 hours at 250f. It was barked heavy with 1/4 inch smoke ring, and it tasted absolutely delicious.

@SmokestackJoes 8 месяцев назад

That is a great method for doing brisket on a pellet grill. Thank you for the comment

@ChrisMcClain2011 11 месяцев назад

Turned a brisket to a tri tip real quick lol

@rubenestrada3004 19 дней назад

Those gonna be some big burgers! Damm!

@DD-xx8wh 6 месяцев назад

wow great helpful ep !!! and a major thanks for taking so much time to add thoughtful details to everyones comments...few do this !!

@SmokestackJoes 6 месяцев назад

Thanks a lot I appreciate it. I am very glad you found it helpful! I try my best to keep up with all the comments and answer everyone's questions as best as I can.

@Amocoru Год назад

To new people: Save some time and don't bother trimming quite as much unless you're looking for it to be extra pretty and just toss those overcooked bits in a chilli or some baked beans. Massive flavor.

@SmokestackJoes Год назад

This is a great option. Thanks for the comment

@cfuzzkennedy Год назад

I love making chili with my leftover brisket. Great idea

@1flash3571 Год назад

Yeah.....He over trimmed it.......

@bigbadlobo4109 Год назад

Thanks, I'm new to this and trying to learn. In my mind, i felt like it was a lot trimmed off, but I don't have the knowledge/experience to confirm that he was taking off a lot

@Mmafanufc12 Год назад

@@bigbadlobo4109 trimming changes the way it cooks. it does need to be trimmed a certain way IMO some people feel like u are wasting some but if u dont trim it right it doesnt taste as good.

@MtnBadger 9 месяцев назад

Wait... *"Shranken??"* Losing half the brisket is bad enough... 😆 Finally, someone who gets it about binders. 95% of your brisket are wet enough to not need a binder. Something very thin like water/vinegar if needed *because* mustard and Sriracha and all that other stuff renders *no* noticeable extra flavor *but,* it does provide yet another *barrier* for the smoke to penetrate. So many people have never tried it without putting on mustard, etc. that they have no idea that it usually works just fine with nothing at all! 😊 As for "lifting and pooling," instead of dumping it out, outsmart the brisket and put something underneath (a Pyrex cup, a stick, anything that won't burn) and create a bit of a domed shape, just a little, to let the extra fat/juices run off so you don't have to mess with it *at all.* Novel concept! 203° is *done.* that's your very end goal temp, pull and wrap @ 175°f - 185°f and then return to heat or "hot box" (I often use the oven @ 300° - 325° depending upon my time restraints, as no more smoke penetrates after about 150°. I repeat... *smoke doesn't penetrate past about 150°f!!* anyway) and it's wrapped so, heat is heat at this point. 😉

@SmokestackJoes 9 месяцев назад

Thanks for the comment! I appreciate all the input and agree with everything here. As someone who has tried different binders I will never understand why people still use it. Like you said vinegar/water is fine if for some reason the brisket is too dry for the seasoning. I also like your idea of using something under the brisket to stop the pooling. I will definitely be doing this, Thanks for the tip!

@oscargarza1858 12 дней назад

@MtnBadger how long do you put it in oven at 300 for.

@Catechuman23 Год назад

That final product looked 🤌🏼🤌🏼 that bark was BEAUTIFUL

@SmokestackJoes Год назад

Thanks a lot!

@smitty8350 4 месяца назад

Very good insight. Thank you

@SmokestackJoes 4 месяца назад

Thank you, I appreciate the comment!

@magnoliasmoke Год назад

Great tips on the different methods, thanks again for the amazing content👍‼

@SmokestackJoes Год назад

Anytime! Thanks for the comment.

@sharttank5999 Год назад

As a BBQ snob I approve, I use as different method but this makes sense. The long warm rest makes so much difference and your crust is amazing.

@SmokestackJoes Год назад

Thanks! It’s the long rest that really makes the difference but the no wrap gives the brisket a great bark

@paulneale988 11 месяцев назад

That was one damned good looking brisket. I have never smoked a big brisket like that before. My largest was 6lbs and that was some years ago. I'm going to re-watch your video a few more times to build up my courage to try it. Great vid; from the trimming tutorial to the final cut. Keep them coming....

@SmokestackJoes 11 месяцев назад

Thank you very much I appreciate the comment! I am very glad you found the video helpful. Learning to smoke brisket just takes a lot of experience with cooking them. As long as its not undercooked you should be fine.

@adrianlouviere7650 Год назад

I sure enjoyed your video. Very nice instruction. Thanks!

@SmokestackJoes Год назад

Thanks! I'm glad you enjoyed it.

@mattmayse4148 Год назад

We get it dude, your saving all your trimmings 😂

@megamike00712 Год назад

Well great video, and excellent comments! Now I'm gonna have to go home and do another brisket using this method.

@SmokestackJoes Год назад

Thank you I appreciate it. Definitely give this method a shot

@ToneysBBQ Год назад

Great video .. thanks for sharing!

@SmokestackJoes Год назад

Thanks for watching!

@seanm7002 10 месяцев назад

Loving your work - you’ll be a big channel in no time. ❤

@SmokestackJoes 10 месяцев назад

Thanks I appreciate it!

@oxclan3149 Год назад

Have to comment every time hear this 🎵. 1 of the greatest.

@krystalklearwater Год назад

Dude that looks amazing!

@SmokestackJoes Год назад

Thank you, I was very happy with how this one came out

@wadewerenka9905 Год назад

Pull at 190....then wrap and hold for at least 6 hours....best best best advice I have seen yet...great trim...I find if you do not trim the flat on thin end gets hot too fast and saps moisture out of flat where you need the moisture........great great video!!!

@SmokestackJoes Год назад

Thank you very much I appreciate the comment!

@michaelp9238 11 месяцев назад

Thank you for showing the trim. I was trimming brisket and thought i must be doing it wrong. But i agree, better to make burgers than dry unappetizing brisket.

@SmokestackJoes 10 месяцев назад

After all the comments about how bad my trim was on this I was thinking the same thing lol but thank you for the comment! It’s definitely better to have the meat for ground meat

@dougiesakurai3386 Год назад

The first brisket I ever did I did it this method by accident. Turned out fantastic. As I started studying BBQ, videos and online articles, I tried to use tricks that all the "famous" people did to make great brisket and it never came out as good as my first one. I think I'm going back to the original method.

@SmokestackJoes Год назад

The KISS method never fails

@shroomspls Год назад

same, sorta. I pull it 195 and wrap it foil and towels and rest it in a cooler for a couple hours. It's always perfect.

@petergriffinson1907 11 месяцев назад

Did you spritz it at all?

@dougiesakurai3386 11 месяцев назад

@@petergriffinson1907 nope.

@petergriffinson1907 11 месяцев назад

@@dougiesakurai3386 what was the temp you were cooking at?

@THE.MICHAEL.ANGELO Год назад

Awesome video Brotha! Definitely going to try this method!!! Thank you for sharing! New Subscriber here!!!

@SmokestackJoes Год назад

Thanks a lot! I appreciate it. definitely give this a try, it works great.

@carlminorsr2634 Год назад

Looks good,and it's fully cooked 😋

@SmokestackJoes Год назад

It was!

@Wowreally42 Год назад

ohhh when you cut off half the point i almost cried! but I also don't have a meat grinder yet 🤣

@SmokestackJoes Год назад

Yeah that was tough to do lol. The best advice I can give anyone for trimming a brisket is to get a meat grinder.

@mvanalst2003 Год назад

Excellent content, sir! Thank you for creating and posting. My first one of yours. You now have a new sub. I’d love to see you grind that extra meat and your process to make the burgers from grind to finish.

@SmokestackJoes Год назад

I am glad you are a sub now, thank you. Grinding the extra meat for burgers is a video I have been thinking of making for awhile. I am going to work on that soon. If you had to choose would you want to see a smashburger video or a smoked burger?

@mvanalst2003 Год назад

@@SmokestackJoes for me, I’d love to see a smash burger video! Very exciting stuff here. Thank you so much!

@texfx4405 Год назад

Good video, thanks

@SmokestackJoes Год назад

Glad you liked it!

@wfodavid Год назад

The Goldee's class is a once in a lifetime opportunity. There is a reason they are #1. They do go by feel which is something you can only learn by experience.The 4th slice! Make sure you have plenty of those juices on your gloves and pat each side of your slices for that great presentation. Sauce on the side so you get that pure brisket taste.

@SmokestackJoes Год назад

Great info here, thanks for the comment!

@MattRowland Год назад

This is 100% spot on. I cook KCBS competitions and also am a judge, and you will never move to the next level until you learn to cook by look and feel. And like you said, that only happens by lots of experience. I separate the point and flat each time though. I learned how to effectively cook hot and fast when I started competing 7 years ago, and have never went back. Everyone has their own style, and no style is wrong!

@horacejones5226 Год назад

@@MattRowland I’’ll be cooking my first brisket soon. The thought of separating the flat from the point is interesting. Do you know if there are any videos out there that show you how to properly do this?

@carlwilson8589 5 месяцев назад

Nice job.

@SmokestackJoes 5 месяцев назад

Thanks!

@coreysmith1972 8 месяцев назад

Great video, my only recommendation is to let it rest in ambient temp to allow the cooking process to stop before wrapping in foil. Here's a good rule I try to use. It depends on the length of the cook. 1. Cook lasts 8 hrs or less - place in holding oven/cooler and let it come down in temp 2. Cook lasts 8 - 12 hrs - allow to cool to 180, then place in holding oven/cooler 3. Cook lasts 12+ hrs - allow to cool to 165 - 170, then place in holding oven/cooler 4. Serving temp about 145 (you shouldn't see any steam)

@SmokestackJoes 8 месяцев назад

Thank you for the great comment! I really like those rules. I should have let it come down to at least 170 but I was in a rush

@bryantaiyanyi2274 3 месяца назад

I made this mistake. As soon as I pulled the brisket. I wrapped it in foil and it kept cooking.

@robertorosselini Год назад

Yes, seems good ! Cheers from Austria 🍻

@SmokestackJoes Год назад

From Austria, that's awesome! thanks for the comment

@robertorosselini Год назад

I like to invite up to 70 friends to my homemade BBQ, so i like to make big pieces of meat with my rubs, grills and smokers. Thats nearly the same recipe i prepare slow cooked beef, using beech wood. Cheers from Burgenland, Austria. 🍻

@SmokestackJoes Год назад

@@robertorosselini Now that sounds like a fun time!

@scottterril8203 Год назад

Wonderful video! I second separating the point and the flat before cooking. It seems like on about 50% of my briskets the point and flat vary wildly on temps so being able to pull them at different times is a plus. And you get the bonus of no bark bald spots.

@BrosGrimPunk Год назад

When “they” say pull by feel, I’m positive they are pulling their briskets at about 190 as well. Great video!

@SmokestackJoes Год назад

Thanks a lot. I definitely think you are right about that. Most brisket I have done recently has been done around that 190 mark

@purpleheartbbq576 Год назад

It’s so much more convenient with this method. I don’t like wrapping then opening everything up to feel and check temps. With this you get a ton of bark, fat render and it stays juicy. The only downside I see when I do it is timing when to pull and how long to hold as you can start to overcook it similar to what happened with yours.

@SmokestackJoes Год назад

You are dead on with everything. It is so much more convenient to cook this way! such a pain to pull the brisket halfway then get it all wrapped up. Plus the bark you get is fantastic! But like you said it is all about the timing of when to pull to avoid it overcooking.

@dozer9272 Год назад

@@SmokestackJoes Did you let the brisket come down to 150°-160° before wrapping in foil for its rest? That step would in theory stop the brisket from overcooking yes?

@SmokestackJoes Год назад

@@dozer9272 That step definitely is important for it to not overcook. I didn't let this one come down as low as I usually do. I prefer to get it to around 140-150 but I put this one in at around 165-170

@adeelio Год назад

10hr smoke uncovered but with water pan and (spray dry spots every hr or so after 5hr mark). Pull at around 190. Beef tallow on butchers paper, wrap it up and throw it in a foil pan with 1/4 cup water and double foil close the top. 12hr slow hold at 150 and you are done. Comes out very juicy every time.

@SmokestackJoes Год назад

That sounds like a pretty good method

@horacejones5226 Год назад

I want to try this method. Do you put a roasting rack in the foil pan for the brisket? Just seems like the 1/4 cup of water may soak the butcher paper.

@adeelio Год назад

@@horacejones5226 Yes you can definitely do that, however, I haven't had any issues without one. The water is insurance to keep things moist inside as some will evaporate/escape. That being said the butchers paper will be soaked regardless due to the moisture built up/steaming effect.

@spiroskakkos3455 Год назад

Do you put the water pan right under the brisket or on the sides of the smoker? Furthermore, if you put it right under, is there any implication with the distance of the water pan to the brisket? ( bottom tray is gonna be like 3-4cm apart from water pan)

@adeelio Год назад

@@spiroskakkos3455 I use a flatter wide water pan on the bottom tray and cook the brisket on the middle tray, about 5in separation vertically. This works nicely for catching fat from the brisket. Grill I use is the masterbuilt 1050.

@iloveconcrete1550 Год назад

Nice brisket. Liked and subscribed

@SmokestackJoes Год назад

Thanks I appreciate it!

@jimmyblair7597 Год назад

nice job Joe!

@SmokestackJoes Год назад

Thank you! Cheers!

@damonwhite5693 Год назад

Thank you. I'm fairly new at smoking meat, especially brisket, and no disrespect to any of the tutorials out there but this is in layman's terms, one that I can follow and understand! Keep up the good work!

@SmokestackJoes Год назад

Thanks a lot! I appreciate the comment. I am very glad that the video is resourceful.

@mikeh9949 Год назад

I agree with you, I've yet to smoke a brisket yet but that will be this year.

@HankGrill 2 месяца назад

Wow Goldee's has amazing social media team. Everybody is giving them tons of free publicity.

@iamcraiggentry Год назад

Good video, dude. I tried the foil boat and loved it. I'll try the Goldee's method next.

@SmokestackJoes Год назад

I actually still have not tried the foil boat but I want to do it soon

@iamcraiggentry Год назад

@@SmokestackJoes highly recommend

@David-uy6ch Год назад

Awesome

@SmokestackJoes Год назад

Thanks!

@stevesherwin1255 Год назад

I think the trick to not overcooking it is to let is cool for about an hour before you wrap it in foil. Let it get down to around 150 before you wrap it and put it in the warmer. Now I want brisket for breakfast.

@SmokestackJoes Год назад

Brisket for breakfast is not a bad idea! But I think you are right about letting it cool. I let mine cool but I don't think it was long enough. I should of stuck it with the probe to see what temp it was at before wrapping.

@Chig232 Год назад

This is exactly what I do. I will pull my brisket off, it's usually wrapped in butcher paper, and I'll set out on the counter until it gets to 165, I figure if it starts to cook again after I stick it in the cooler it's got some range before it gets to the danger zone (above 205 IT). I will typically keep the butcher paper on, wrap in saran wrap then with old towels and place in a pre-heated cooler....

@derricktyler3577 Год назад

W/ the Goldees method, they pull off and wrap in foil immediately, but let it rest down to 150 before putting it in their warmer. Their warmer is either 140 or 150 as well.

@havalopez 11 месяцев назад

You didn’t let it cool so it continued to cook. That won’t happen if you let it cool, so you can’t pull it early.

@PhilRaso 5 месяцев назад

YES! Pull at 204 and let is sit open and cool to 150/160. Then put in 160 warmer and rest. It will never get back to 200 again.

@RaceviceSmokehouse Год назад

Great job!! New sub here!! Cheers!

@SmokestackJoes Год назад

Thanks for the sub!

@CautionFranco Год назад

Good video! Do you have an info like make/model for your warming cabinet?

@SmokestackJoes Год назад

Thank you! Yes I use the Cambro UPCH400110

@terrygeer3089 Год назад

Pickle Juice + Mustard is what I typically use as a binder. I have zero problems forming bark on my kamado.

@SmokestackJoes Год назад

This is something I have wanted to try out. Thanks for the comment.

@ronnoneya7323 8 месяцев назад

I like that. Will give it a try. Ty!

@SmokestackJoes 8 месяцев назад

Definitely give it a try! You will be happy with the results

@harrythehorsebbq Год назад

Dude, great video! Just found your channel and had to hit that subscribe button! I did a very similar cook in my most recent video too! That Goldee's method is legit! Definitely try out that Goldee's brisket rub though!

@SmokestackJoes Год назад

Thanks man! This method is definitely legit. I don't think I will do it any other way. I've been wanting to try there rub, ill have to grab some and give it go.

@harrythehorsebbq Год назад

@@SmokestackJoes That rub is so legit! I'll have to test out the one you used in this video too. That bark you created looked amazing!

@derekreed8366 Год назад

Kind of like what I do. But I only go low for the first hour. That's when smoke is most important...IMO. Then turn heat up to build bark. Much less time. Still pull at 190ish though. Great video!!

@SmokestackJoes Год назад

Thanks a lot! I usually try and keep it low in the beginning but sometimes my smoker decides it wants to run a little hot, but you are right about getting more smoke early with the low temps.

@ScottysBackYardBBQ Год назад

how this guy not have a million subs by now, great job man. i also do my briskets like this if i have the time..

@SmokestackJoes Год назад

Thanks a lot I really appreciate the support 👍 time is the big issue with this method but it is nice knowing the brisket is ready whenever you want to serve it.

@wardad5628 Год назад

Good stuff but needs to work on the lighting and focus, specifically on the brisket cutting and presentation portion.

@SmokestackJoes Год назад

@@wardad5628 Thank you for the feedback I really do appreciate it. Lighting has always been a problem with my videos because of the location. it is very frustrating. Focus seems to be an issue as well, and I don't realize until editing which is frustrating. I have moved to a new location to film in since this video and I think the lighting and focusing issues will be resolved.

@shaggygoooxide Год назад

@@SmokestackJoes Thanks for your content. Can never have too many brisket vids!

@jamesg8246 Год назад

Worcestershire sauce is a fantastic binder if you feel you need it, but honestly I stopped using binders a decade ago and never turned back. If your meat is that dry something isn't right. Like you said. A splash of water is all you need. Mustard will just block smoke. I've also been having good luck in the last couple years smoking fat side down until the wrap, then add some rendered hot beef tallow before wrapping in peach paper and then set the wrapped brisket back in the smoker fat side up. You get better bark on the meat side with it on top. Getting crazy good results this way. Also salt, pepper and a little lawrys seasoned salt for rub is working wonders for me.

@SmokestackJoes Год назад

I have used worcestershire sauce before and it does work very well. All the binders that are more thin are the way to go, but no binder is ideal for most cooks. That fat side down method actually sounds very interesting. I am going to give that a shot. I have thought about doing that for awhile, It just makes sense. I have done fat side down when using my Pit Barrel Cooker but that's a direct heat cooker.

@jamesg8246 Год назад

@@SmokestackJoes It protects the meat from direct heat and let's the smoke settle on the meat side. It sounds counter productive based on old mentality but if you cook really low n slow it works.

@wadewerenka9905 Год назад

Yes yes yes

@davo912 Год назад

mustard will block the smoke lol

@jamesg8246 Год назад

@@davo912 anything you cover the meat with is a layer between the meat and the smoke. Mustard is absolutely unnecessary. You don't need a binder at all. Worcestershire sauce soaks into the meat because it's a liquid, mustard has oil and ground solids that will sit on top and cover the meat. Trust me. Stop using mustard or any binder. Especially any kind of oil or anything with oil in it. Oil wll create a layer air and thus smoke can't penetrate as well as naked meat.

@H0L1DAY1 Год назад

I'm 5 minutes and Noooooooooooooooooooo... lol but to each it's own. You live and learn. It came out beautiful in the end. It looked delicious 🤤🤤🤤.

@SmokestackJoes Год назад

Thanks, and trust me I was saying the same thing to myself as I was trimming. This was not the greatest brisket I have gotten to say the least so I tried to make the best of it.

@ctokirio Год назад

I really enjoyed your video especially the time you took to fully trim your brisket and how you used tallow with your wrapping stage. Question: Would an ice chest serve as a good substitute for a warming container in the holding stage? Thank you!

@SmokestackJoes Год назад

Glad you enjoyed it! You can use an ice chest but I wouldn't leave it in there for more then 6 hours.

@wardad5628 Год назад

A large turkey roaster works beautifully. I hold mine at around 150*.

@libertyforamericanow 11 месяцев назад

I cooked a brisket the other day. Pulled it off around 180 and put in aluminum foil tray and covered with foil. In the oven at 250 until it reached a little over 200. Let it rest an hour. I use mostly hickory when smoking something but added some jack oak for brisket. Was delicious

@SmokestackJoes 11 месяцев назад

Finishing in the oven is a very underrated method. once it is wrapped you aren't going to get anymore smoke flavor anyway.

@stevenvicijan4338 9 месяцев назад

Went there last month, from out of state, and got pieces, instead of slices and still was amazing...

@SmokestackJoes 9 месяцев назад

Yeah there food must be incredible

@JohnCarleyeg Год назад

Fantastic. What you're doing is so similar to how I do my Briskets, and I love it. Here's my method that I'd love to compare side-by-side to your method. Instead of a hot hold in a warming box, vaccuum pack it and put it into a sous vide bath overnight. 1. I smoke my brisket on a cold smoke for 5 hours. It barely heats up. I do this to increase the smoke ring & smoke flavour. 2. Then I regular smoke it to about 150f. At 150-155 I will wrap it in butchers paper. I include some butter and brown sugar for sweetness and to add to the juiciness. The goal is to get it wrapped before the stall. At 190f I pull it from the smoker and vacuum pack it with more butter and brown sugar. (I want to try a bbq sauce some day) I double wrap it to make 100% sure there's no leak. It then goes into the Sous Vide bath at 160f until I'm ready to slice it up. Like you I do this the day before. It stays in the sous vide overnight and throughout the day until I serve it at supper. The sous vide gets the heat consistent through the entire piece of meat. I think it's much more consistent to do sous vide than a hot hold; thereby stabilizing the cook through the entire piece of meat. Thoughts?

@SmokestackJoes Год назад

I love this idea and actually thought about doing something similar soon. I just picked up a sous vide a few months back and have started using it more often. I have done some beef ribs and beef cheeks using a method similar to what you described and they came out ridiculously tender. Thanks for the comment

@edwincoates9999 2 месяца назад

Ha! I wondered if I was the only heathen who did the sous vide thing! I agree, it is incomparable and the vacuum pack holds all the juice in.

@bluecollarcook Год назад

Looks yummy to me!

@SmokestackJoes Год назад

Thanks it came out great

@PNW_Wolfpack_Adventures Год назад

Nice video. Sounded like you were going to fall asleep though. I like the foil boat but i might give this a try

@SmokestackJoes Год назад

Thanks. Depending what part of the video I may actually have been falling asleep lol This cook went a little later then I wanted

@PNW_Wolfpack_Adventures Год назад

@@SmokestackJoes haha been there!

@richardaristeo8394 Год назад

I saw the Mad scientist video with the 3 cooking styles, the unwrapped and the foil boat were the best, I'm trying both styles !

@SmokestackJoes Год назад

That was a great video. You will like those styles, especially the unwrapped. It is so nice not having to take the brisket off during the cook to wrap. but good luck with your cooks!

@richardaristeo8394 Год назад

@@SmokestackJoes thank you for the recipes and teaching us, keep up the good work ! 🍻

@SmokestackJoes Год назад

@@richardaristeo8394 Thanks a lot I appreciate the comment, Cheers!

@ptpitbbq Год назад

You can thin your mustard down with apple cider vinegar or pickle juice. But I don’t really use a binder on my briskets as well.

@SmokestackJoes Год назад

I've never had a reason for a binder, the rub always sticks to the brisket fine. I would definitely give some pickle juice a try though because its a lot thinner.

@ptpitbbq Год назад

@@SmokestackJoes like I said I don’t really use a binder, same mind set I don’t think the brisket needs it. But thinning out some mustard with pickle juice or apple cider vinegar works well.

@mguerramd Год назад

I often split the flat and the point before cooking. You can then take that really thin end of the flat, fold it back and pin it with a skewer to a more even thickness and not trim so much off. Same with the point, once you have it separated it will have a thinner end, fold it back and pin it with a bamboo skewer. Now both muscles have a more consistent thickness and you don’t trim so much. Also once they are separated you can get the fat trimmed to your precise thickness on both muscles AND get rub on both sides of both muscles . Try it once.

@SmokestackJoes Год назад

Thank you for the comment. I will definitely be giving this a try, maybe I will do a video on it.

@jimdavis1566 Год назад

My wife keeps telling me to cut the brisket. I tell her nobody says to do it that way. Now that you said it, it sounds like a good idea😅

@sidneyvalmain9997 8 месяцев назад

By doing this method, does it cut the cooking time down? If so by how much?

@mguerramd 8 месяцев назад

@@sidneyvalmain9997 I cook in a Kamado and they always cook quicker than in other types of cookers, at the same temp. But splitting the muscles doesn’t really speed it up much

@dwigamaniac 10 месяцев назад

I do the Goldee’s method and have had great results.

@SmokestackJoes 10 месяцев назад

This has been my go to way of cooking briskets since I tried it

@cj2282es Год назад

Thanks for the insights and things to avoid! You mentioned that you might give it a spritz after about 4 hours... did you end up spritzing at all? If so, what's your preferred liquid for spritzing?

@SmokestackJoes Год назад

Yes I did spritz, I like to use a 50-50 mixture of apple cider vinegar and water

@martinreynaud895 Год назад

@@SmokestackJoes when did you start your spritz and how often did you spritz?

@terrycavaness8259 Год назад

After you’ve pulled the brisket from the smoker and your waiting to wrap and place in the warmer ... what do you believe the IT temps should cool to before you wrap and place in the warmer? In regards to the trim...... Damn.... you were dealt with 1 difficult/mean piece of beef to sculpture ultimately into....A master piece ! Hats Off To Ya!! Awesome Vid! I just smashed the subscriber button! Moral Of This Post: Keep those knives sharp and don’t be scared to make some brisket burgers/tacos!!!! Ultimately Your Brisket Will Be Better For It! Cheers!

@SmokestackJoes Год назад

Awesome comment! I appreciate the post. I have been getting a lot of backlash regarding the trim on this brisket but it was in rough shape. Once I learned to just trim as much off as I needed it really helped me make some better briskets in the end. Plus like you mentioned, you get some awesome burger/taco meat. I also will sometimes use the leftovers for sausages and I always end up with a bunch of beef tallow after rendering down the fat I trimmed. As for the question about the IT temp, I would say you should let it come down to at least the temp of whatever you are holding it in. probably around 150-160 would be good. Thanks for the sub and I'm glad you enjoyed the video.

@benpierce2202 Год назад

I think Jirby from Goldee's has said he pulls at about 195F. Don't they allow to cool down to 140-145F before putting in the warming cabinet and wrap in butcher paper rather than foil? Anyway, I've also heard him say they change things up periodically. :) Good vid.

@SmokestackJoes Год назад

Thanks a lot! He may very well pull his brisket at about 195F. Like you said I think they are always changing things up too. I was going by one of @madscientestbbq videos. Its called Top 10 Brisket Showdown and they show in that video how they wrap and they were using foil.

@terrycavaness8259 Год назад

Be interesting to substitute the foil for butcher paper next time... Also Jirby is championing the dreaded “dirty” smoke. Placing your meat on the smoker during the startup phase.....

@daveemhere4064 10 месяцев назад

Someone mentioned breakfast. I take brisket, cut it into about half inch cubes, slow warm briefly, scramble, eggs, and add a little mild cheddar, salsa optional, and wrap it in a large flour tortilla.

@SmokestackJoes 10 месяцев назад

That sounds like an amazing breakfast! I usually use mine for chili but I will be trying this. Thanks for the comment.

@rigoparra5540 9 дней назад

Nice bread knife

@jerryoconnor9227 Год назад

Great video! When you cut into the point you looked at it and said "a little over cooked". What did you see, what visually indicated that?

@SmokestackJoes Год назад

Yeah you cant really notice it on the video but you can see the meat kind of just tears instead of being a nice smooth slice.

@duanehenicke6602 Год назад

Texas here. If you've never tried mustard, you need to. If you're going to get some seasoning from Texas and haven't tried Goldees brisket rub, you need to. That's a bit warm for holding temp. Be interesting to see the results @150. And like i tell all the new kids on the block. True brisket slicing is a lost art. Try separating the point from the flat after your next cook and rest. Then slice each muscle across the grain. It's not difficult, and i think you will like the results. Or just cut it down the middle and declare one side the flat and other the point. Like every other cook I've ever watched on here.....

@SmokestackJoes Год назад

Great points here. Thanks for the excellent comment. You sold me on the brisket slicing technique, I am definitely going to give it a try

@duanehenicke6602 Год назад

@Smokestack Joe's one more thing i forgot. Try seasoning the day before. I don't care for open air dry brining. I keep mine covered. But i think there's a lot to be said about letting a brisket marinate. Not just the salt, the whole kit and kabootle. I watched a guy season a competition brisket one time in the middle of July in Texas. Stayed coverd (not refrigerated) all night, and went on the pit the next morning. Won the competition. I in no way endorse, nor would i ever do it unrefrigerated, but nevertheless. I think marinating brisket at least over night is a good idea. Couple days will not hurt. If you have the time and space.

@SmokestackJoes Год назад

@@duanehenicke6602 Yeah I'm not sure about the whole not being refrigerated thing, especially in July in Texas lol. But I think seasoning the day before is helpful. Like you said, having the space is the big issue. I always do it with ribs though. Ill season the day before and put them into a vac seal bag. Then when I am very to cook them I can just pull them out and throw them on. They always seem to come out a little better when I do this.

@datrumpet5 Год назад

If you are not doing the warming method at the end, then wrapping is still a really good idea but maybe later around 180 or 190 instead of like people used to say around 160

@SmokestackJoes Год назад

Yes, I agree with this

@jimmyscott3597 Месяц назад

I cook the whole time at 215 to 235. Last brisket took 23 hrs but well worth it.

@SmokestackJoes 25 дней назад

Now thats a long cook

@Danman1972 Год назад

Been not wrapping them forever. Worked at a mom and pop BBQ shop for several years cooking briskets. We never wrapped jack! I defiantly don't trim as much. Looks pretty if you do. Flavor is still good. Depends on serving time. I like to finish a few hours early and just toss them in a cooler until served. I don't wrap them. Interesting to figure the difference between resting in a cooler wrapped vs. no for myself. I pull mine shy (195 to 198ish) and let them come up to temp and finish cooking while resting.

@MattRowland Год назад

When mine hit 190, I start probing for tenderness. Every brisket is different. I've had some perfectly tender at 190, others I've had to take to 215.

@SmokestackJoes Год назад

I'll have to give that method a try. Thanks for the comment, that's some great info you provided

@SmokestackJoes Год назад

@@MattRowland I've notice the same thing that each brisket will finish at different temps. I will do the same thing and start checking for tenderness around 185-190

@Prairiebbq Год назад

Great video. I'm wondering what you're using for a warming oven, specifically. Something expensive, but stable and gentle like Alto Shaam?

@gimmebbq Год назад

I am also wondering this as I don't own or want to buy a Yeti and not sure it would hold for that long of a time period.

@SmokestackJoes Год назад

Thank you. Yes, I am using a more expensive warmer. I use the Cambro UPCH400110

@SmokestackJoes Год назад

I am using the Cambro UPCH400110

@jackkavanagh4705 Год назад

i use a 18 quart roaster, you will have to take some time getting temp adjusted (temp range starts at 200 degrees which is to high)pull the briskit from smoker let it cool down to 150 wrap in heavy towel put a meat in briskit and then an ambient probe in side of roaster....once you get temp adjusted and then take ink marker and mark where the pointer is on the roaster temp scale for future use

@Icipher4 Год назад

Wow that looks perfect. I don't have a "warming cabinet". I would be curious to try the same method, but with a slight variation. Smoke until flat is around 190 degrees, then pull and wrap, and put into oven on "warm" setting for 3-4 hours, and then slice. Wonder how similar that would be.

@SmokestackJoes Год назад

I think that would work perfect. I would just let the brisket rest to about 150-160 before wrapping and putting in the oven. Also double check with a thermometer what the actually temp of your oven is on "warming"

@brianpreston5206 10 месяцев назад

Gotta try this method.

@curtispennington1050 9 месяцев назад

Our oven goes to down to 170. I've wrapped with tallow and then left in oven at 170 for 5-6 hours then towel wrapped and held in a Yeti clone cooler for another 4-8 hours depending on when we wanted to eat. Worked great.

@colinrcampbell Год назад

What warming cabinet do you use?

@SmokestackJoes Год назад

I use the Cambro UPCH400110

@Roaring.On.Carnivore. 9 месяцев назад

Yes sir

@Railroad_Bbq Год назад

Nice briske! What brand of warming oven do you have?

@SmokestackJoes Год назад

Thanks! I use the Cambro UPCH400110

@jimmyjames6118 Год назад

Awesome! Out of all the Amazon links I am not seeing your trimming knife...unless I am missing it...which knife are you using?

@SmokestackJoes Год назад

Thank you. The link for the trimming knife is in the comments under boning knife. But here is the link for it amzn.to/40OuiJM

@jimmyjames6118 Год назад

@@SmokestackJoes Excellent! Thanks buddy! Just an FYI The one under boning knife is a link to a slicing knife which is the Dexter-Russell one not the actual trimming knife you gave me.

@SmokestackJoes Год назад

@@jimmyjames6118 Thanks for letting me know

@leocarlos74 Год назад

My samsung oven has a warm bottom. It's set at 170. Going to try it.

@SmokestackJoes Год назад

Nice, you might want to put a thermometer in your oven and test that warm setting out first. sometimes they say 170 but the oven will fluctuate between 170 and 210.

@jhwk9575 Год назад

I don’t have a holding oven. What do you recommend? Thanks.

@SmokestackJoes Год назад

If you have a regular oven you can check and see how low it goes but I've tried that method and I found at least with my oven, it was very inconsistent with temps and got hotter then I wanted. My opinion would be to try and cook the brisket just a little bit longer then I did. Pull it off, and wrap it in foil with tallow. Then wrap it up in a towel and put it into a cooler to rest for 6 hours. It should maintain temp for at least 6 hours but probably longer. Another tip is before putting the brisket in the cooler fill it with a bunch of hot water and let it sit for awhile then dump it out. This will pre warm your cooler. Hope this helps.

@fogstain 11 месяцев назад

Shranken... Hahaha yea , thats the word.

@twys124 Год назад

What kind of warming cabinet are you using?

@SmokestackJoes Год назад

I use the Cambro UPCH400110

@stevo5459 Год назад

what a great vid! Can you use your oven for a hot hold? What do you use?

@SmokestackJoes Год назад

Thank you, You can use an oven for a hot hold but you need to make sure it will maintain around 160F. I have an electric Cambro hot holding cabinet that I use

@rdw670 Год назад

nice

@SmokestackJoes Год назад

Thanks

@brucegrimmett367 7 месяцев назад

A difficult brisket to trim for sure. Probably not a good one to purchase, but hard to tell when packaged. You kept calm and did a good job. I would have been too frustrated and ground the whole thing.

@SmokestackJoes 7 месяцев назад

Thanks! I was sweating there for awhile especially dealing with it on camera. I have a hard time sourcing briskets where I am and they are always a mess. I’ve learned to always buy a larger brisket then I want and do a more aggressive trim.

@scrscr3246 5 месяцев назад

Beautiful! How long did you let it rest after coming out of the warming cabinet?

@SmokestackJoes 5 месяцев назад

Thank you. I probably only let it rest about 15 min after pulling it out of the warmer. It wont need any rest at all though

@praetorxyn 7 месяцев назад

I'll be trying this method for my next brisket, except I plan to let it rest at ambient temperature until it cooks down to 170-180 before wrapping. The problem is I ordered all the Goldee's rubs and their sauce to try the Goldee's method with the Goldee's rub, and it's been 4 days without any shipping updates, so I may have to just do something else. Brisket is good until the 30th though, so I've got a couple weeks.

@SmokestackJoes 7 месяцев назад

Yes I would suggest letting it rest until it gets to about 160

@IAMCorung 11 месяцев назад

The real trick is the tallow. Basically, when you smoke Brisket you are cooking out most of the fat leaving only tender lean meat. When you wrap it with tallow you are putting the fat back in and preventing it from escaping. You can call it moisture, but, it's fat. The wrap is the most important step for tender MOIST Brisket. Aluminum is a cumulative neurotoxin so I wrap mine in paper first and then use foil to seal the deal.

@SmokestackJoes 11 месяцев назад

I don't really like the aluminum foil either and I think I will do your method with the paper then foil from now on. Thanks for the comment!

@ignoranceisnotatrend4669 Год назад

Good video, brisket looks awesome 👍🏽👍🏽does it taste like a pot roast after removing it from foil?

@SmokestackJoes Год назад

Thanks a lot! No this did not taste like a pot roast at all, which is something I was concerned about with the foil

@dadboddamien Год назад

I've always waited til after to wrap... I'll cook stupid low and slow (205-220) until i reach internal of 195 (usually about 2.5-3 hours per lb) then I'll pull it and wrap in foil or paper (doesn't really matter since I'm resting in an insulated box, either cooler or oven)... Resting for a minimum of 2 hours but 3-4 is ideal.

@SmokestackJoes Год назад

It is definitely the way to go with brisket, I love how the bark comes out.

@AmishStud98 Год назад

I smoke briskets in the same manner, but I do pull mine off a little earlier. Also I figure that since the proper way to cook a brisket is to cook to tenderness, not temperature, why not use the warming chamber to cook for tenderness? The meat will tenderize under 160F warming, given enough time.

@SmokestackJoes Год назад

That is an interesting idea, I may have to experiment with that thanks

@2Bdivin Год назад

Hi, what do you use for a Warming, Holding box? I am looking for something that isn't too expensive. Yes, I know the cooler trick but looking for an inexpensive Warmer/Holding Box that uses electricity.

@SmokestackJoes Год назад

I use the Cambro UPCH400110 which is around $1k. It is very hard to find a cheap warmer that works well. Your best bet might be to try and find an air fryer/toaster oven that is big enough for a brisket and has the option to go as low as 150F

@leoingle 11 месяцев назад

Ha! I almost ate lunch at Pinkertons today.

@SmokestackJoes 11 месяцев назад

My friend said it was great! I hope to be able to try it sometime

@Bob-ou7uq Год назад

What warning cabinet do you have? I have looked at the commercial cabinets and they are pricey! So anyone have any safe ideas? Thanks I like your thinking

@SmokestackJoes Год назад

I have the Cambro UPCH400110 which is on the expensive side

@davemarshall9925 Год назад

Excellent video - did you allow the brisket to cool to 150/160 before the warm hold?

@SmokestackJoes Год назад

Thank you! Yes it was cooled to 160 before the hold

@willhernandez8334 Год назад

What holding oven to you use??

@SmokestackJoes Год назад

I use the Cambro UPCH400110

@jefff4926 Год назад

Usually let it go until 170 and wrap with beef talo in butcher paper. Take of around 198-200 and let sit out wrapped until the temp gets down to 140. Then put in the cooler for about 3-4 hours. Perfectly tender from the flat to the point!

@SmokestackJoes Год назад

This is exactly what I used to do before I got my warmer. It works great

@jtsra7 Год назад

@@SmokestackJoes what do you recommend for an oven hold for those doing brisket with no cooler or warmer? Oven at below 200 or just wrap up and put in oven while off? Thanks!

@grillinkevin Год назад

Great walk through of cooking a Texas brisket. Being a native Texan love the video

@SmokestackJoes Год назад

I appreciate it! That means a lot coming from a native Texan

@imranawan993 Год назад

Did you let the brisket come down in temp for a little before wrapping it or straight from pit to wrap?

@SmokestackJoes Год назад

You should let it come down to around 160F

@bakerbro4055 Год назад

Hot sauce or pickled pepper juice for a binder works well

@SmokestackJoes Год назад

I've used hot sauce on ribs and it worked really well. As for the pickled pepper juice, it sounds like an intriguing option that's definitely worth trying. I appreciate the suggestion and am looking forward to giving it a shot. Thank you for taking the time to share your thoughts!"