Відео

There needs to be a documentary about Goldee's journey to where they are today.

This video when referring to seasoning completely contradicts the video he did with meat church about doing beef ribs. In this he says he uses way more pepper than brisket in the meat church he says he uses a lot less than the brisket.

No secret, you love what you do! Great video

Can this method be broke down into smaller pieces and used on a old country pit and what size splits would you use want to use maybe a 12x2 or 12x3 or should I use smaller

I freaking love your comment about the dirty smoke. People get crazy with that clean smoke only.

Deafheaven shirt goes so hard

Uhhhh

This may be a dumb question, but does the brand of Pepper used matter and if so what brand of 16 mesh pepper is recommended?

Martin here from South Africa. We have an idea to put the fire box below the smoke chamber and then connect with a pipe like yours. Do you think the smoke chamber will be compromised in our design? Obviously we cant get your smoker here by us so we have to build our own

Love the content and the vibe! Legit eats @ Goldee’s! 😎

Top notch video check! So much experience at such a young as is truly amazing.

Thank you for the great content Jirby!

Thank you,, you are so kind to share your knowledge and expertise

What tye of wood are you using? Oak?

Great video. Will definitely be making some changes to how I slice the point. That method looks perfect

Can you use the mustard and pickle juice mixture on both sides? Why you only put it on onside?

Where do I get those large jars of seasonings from

Nice video. I like that you sl3nt some time talking about keeping it moist

Very informative!.. the dance at the end or it didn’t happen 🫵

Thanks for all the info! What warmers do you use?

I used salt, pepper, and Lawry's on my last brisket. Same order of application (pepper, salt, Lawry's) as the video. Man, it was outstanding. I'll be doing this again.

Y’all must be balling cause I saw 35$ for a full Dino rack, that shit is 90$ in Cali

Uuuuuuummmmmmmmmmmm

Is it ok to leave the fat and Silverskin? Looks like you left it in this trim

Super informative. Good teacher w/ easy personality to listen to. End every video w a dance yes. what cutting knife r us using?

Great work! Help me out, is 16mesh pepper the same as Costcos Kirkland Course black pepper?

How would you apply this with the Goldee's foil rest method? Same basic idea and internal temps based on tenderness / doneness?

OK, this is awesome. So many of the BBQ channels out there say to start the rest right after you pull it. There's only I've seen that recommends first letting it drop to 185 internally. But you're saying 130, 140, or 160 based on how done and tender they are. I've been perpetually frustrated. My briskets taste awesome, but they're just shredding and falling apart when I try and slice them. Now I think I know why. I have 2 briskets in the frig right now and I can't wait to make this adjustment. Thanks for the great material!

This is really good. I don't mind the more scaled down production because the content is great. One thing I would vote for is seeing a video on doing a brisket on a kettle grill (weber, sns, etc.). Keep up the good work!

Love how he encourages people to do their own thing. It takes 1 million racks of ribs to get great at it that’s the secret. Make mistakes and find your own way

You famous yet ?

wow, pro tips flowing throughout... thanks so much from Georgetown TX

The brisket was great don't get me wrong...but the pork hash or I think you called it Kennedale stew when I was there...omg it's what I smelt when I walked up and by far the best side I've ever tasted. Do a video on that please!?!

Just got a goldees pit

Agree that a little dirty smoke is no big deal. Disagree that 4 hours worth is only a little bit. We each do what works for us 👍

Id like to see it with an off-road weel package.. its my biggest hesitation and probably why im ginna go with the volunteer as i really need some larger wheels .. also im curious why no smoke chamber ?? Most of the others out there in this size and price range all have some sort of smoke chamber or what ever on the stack side ?? Was there a reason for just going straight from the cook surfface to the stack ?? Or was it just to try to keep the cost down as much as possible??

why does one have 4 bones?

One of the best beef rib techniques I’ve seen. Going to try it for first time. You explain it very well

isn't there coffee in the 3rd sauce? not on the list in the description.

This is an extremely insightful video. I’ve been allowing the juice boil to occur for quite some time can’t wait to experiment on avoiding that. I saw your flat was probing like 170 when middle was 195. Is it ok to have the lean that low or does it carry through during the hold?

Excellent well done 💯

Not sure if this video is too old to say thanks for all your videos and teachings?? Thanks Jonny

What size turkeys you buy

Wow Chuck en Jirby mooie video,zeer leerrijk voor beginners al ik😊 ik ben helemaal verslaaft aan jullie you tube filmpjes en natuurlijk aan de briskets. Zelf heb ik een weber kettle en oefen elke week. Jammer dat jullie zo ver zitten anders kwam ik welke elke week bij jullie eten.😂 Ik deel hier veel in Belgie over jullie lekkere manier van roken en lekker eten te maken. Ik hoop dat heel Europe de smaak te pakken krijgt zoals bij jullie in Texas. 👌 Ik ben gewoon in het verkeerde land geboren 😢 Grtjes Bruno en veel filmpjes maken he 💪💪💪

How do you control the temperature?

You literally say "uh" more than Obama. It's painful to listen to. With that said, good show.

Appreciate the video - Quick Question. You mention Lawrys of course, but I know they have a ton. Are you talking the standard seasoning salt or something else that is Salt Free? Thanks Jirby!

Why does the Lawry’s in this video is orange and the Lawry’s season salt around my way is red?

Very cool. Thank you.

Thank you for sharing your recipes and techniques! You rock, brother!