Check out the Typhur Instaprobe with the links below: Get it from Typhur: www.typhur.com/instaprobe Get it on Amazon: amzn.to/3Miqag1 For those interested, I used a Choice Brisket from Kroger for this cook. Again all of this information can be found on Jirby’s channel and the other’s I linked in the description. But after going to Goldees myself and seeing the full process of how they make their briskets, I can attest that Jirby is not lying lol that’s really how they do it. The beauty of the “Goldees Method” to Brisket is it is very simple and makes an incredible brisket (#1 according to Texas monthly). This method works best on a big offset like Goldees uses, but as you can see in the video it works really well with a backyard cooker too. Hope you guys give it a try and let me know what you think! Links to Goldees Rubs and the other equipment I used in the video can be found in the description box. Take care y’all!
My oven shows a -30deg option just like this, but I tested the air temp with a thermoworks dot and it was 170 with or without the -30deg choice. I got a whirlpool gas oven, so maybe it never goes below 170 regardless?
I've cooked a lot of briskets. I will say that the trimming tutorial is textbook perfect. Everyone take note. OBVIOUSLY this is the best way to trim it.
Thank you for taking out the eating noises that all the other bbq channels leave in. I didnt come here for ASMR! Also, the info is very helpful and I appreciate you sharing
I've become a big fan of doing the overnight oven hold, except I pull the brisket when the internal temp is 185-190F. It gets immediately wrapped in butcher paper with tallow, and that goes into a pan which is then sealed with two layers of foil. It lets the brisket do some carry over cooking to completely tenderize, and it avoids the pot roasty texture you often encounter by going over 200F internal.
It is sort of what Smoke Trails bbq does. It is not a widespread technique. Ant is eager to experiment with different ideas. I hope that he gives it a try and give us his reaction on the texture and juiciness.
Thats interesting. I am always hesitant to hold my brisket in the oven because I tested my oven and it goes anywhere from 160-185 on the lowest setting (170f)
Bought a Traeger this spring and it’s great! However, I have ruined more brisket watching other videos than I care to mention here. Yours was the first step by step that I followed and the brisket came out amazing. Will use this method from now on. Thank you.
Thanks for your comment. I ruined my first two briskets using a Traeger and have been reluctant for two years to give it another try. Until now. Gonna try this method but I’m not clear on the total cook time. The six to 12 hours in the oven threw me off. What was the total time of your brisket using this method?
Thanks for your comment. I ruined my first two briskets using a Traeger and have been reluctant for two years to give it another try. Until now. Gonna try this method but I’m not clear on the total cook time. The six to 12 hours in the oven threw me off. What was the total time of your brisket using this method?
Seriously, I've seen A LOT of bbq videos but you're one of the few that really explains things soo perfectly and simply. Keep up the great work. You earned a sub from me.
I think this is a sign I need to do a brisket here soon. The fact you went through the trim which is the thing i struggle with the most and cooked on a pellet smoker which is what i have helps so much. Briskets have definitely got better but still not at the level i want it yet
It's been a pleasure watching you grow...not just as a youtuber but as a cook. I am a big fan that you not only show what you've learned by compiling different knowledge you learn from different people, but also giving them credit. Very few channels do that unfortunately and I am trying very hard to do that myself in my videos now and got you to thank for that. "always cite your sources!" as you say, lol. Brisket looks incredible. I need to turn up my trimming game a few notches so def going to use yours as reference.
Hey bro, I just smoked my first brisket today. I've been watching your videos and I finally mustered up enough courage to do it. My brother bought me a bullet smoke, no ideal but gets the job done. It turned out pretty damn good, solid bark, juicy, and smoke ring was there! Some dry spots though, but trimming was pretty tricky as it was my first time. Cant wait to upgrade smokers and get better. Thanks for the vids man!
Been trying to get better smoke from my PIT BOSS pellet grill Tried smoke tubes with pellets/chips with some success. Now using a CAST IRON LOAF PAN with a couple charcoal briquets + wood CHUNKS for smoke---simulating the smoke box feature of the Woodwind Pro. Regular loaf pans are only rated for around 400 degrees. Cast iron loaf pans are available at camping supply stores with the dutch ovens designed to sit right on the coals. Best smoke and easy clean up: wash out pan (NO SOAP), oil, and store in smoker.
That's a great idea. Where to you put the loaf pan? Down by the fire pot? I have the Austin XL. I wish the top rack was bigger so I could cook the brisket on that instead of the main grate.
Great video! You literally streamlined brisket on a pellet grill for everyone. I love this channel. I literally had to learn all of this through piece meal!
So I fallowed your instructions step by step and can honestly say the brisket came out stellar! The hold in the oven makes the difference from home smoked to BBQ restaurant quality (I'd even say better). Very pleased with the results. I'm hyped for the weekend to smoke another brisket but with Goldee's rub. Thank you for this video!!
Great video! I appreciate that you acknowledge the contributions of others and then add your own. Chud and Jirby were my go to for trimming tips, but I learned a lot here. Bookmarking for later 🤘
I stink at briskets. I’ve ruined 2 then gave up on brisket because of the time involved. This is the best trimming instruction I have ever seen . I own a pellet now and I am going to give a 3rd brisket a shot.
Great video! Thank you very much for showing the complete process. Thank you very much for explaining what the stall is cause I was always a little confused about when and what that was. I’ve been watching videos about how to make a brisket for about a year now, and I have my smoker for about the same time. I didn’t want to buy a large piece of meat and mess it up so I’ve been watching various grill Masters and videos basically through the same thing. Your video to me was the most thorough and easiest understand. The others were good, but I found this video to be much more concise. I think I’m ready to do it!
Found your channel a couple months ago and appreciate your stuff, especially for someone that is new to BBQ. Going to try my first brisket, also on a camp chef pellet grill (no smoke box unfortunately), and this video will be a huge help. I've watched a ton of videos from you plus Jirby, Jeremy and Joe Yim and appreciate that you have a one-stop-shop video for beginners as a reference esp for those of us using a pellet grill.
@@AntsBBQCookouthey Ant I'm a football coach and your explaining how to smoke a brisket is on point. You hit every detail I've been looking for. From the typurh and the tallow as well as the hours smoked. Again, great explaining the brisket breakdown.
Thank you, bro! I tried out something different in this video. Way less scripted and it was much easier to edit. Going to keep this format for a bit to see how it performs!
Enjoyed the video man. I truely appreciate the video game soundtrack, Pa Rappa and some Snes DK country, beautiful. The smoking was great too. Well done.
Good to see how much your channel has grown. I remember when you were still pretty new and I was giving you (friendly) crap about your pink beanie. I enjoy your content, man. Keep it coming.
Can we just give props to the Donkey Kong and Banjo Kazooie soundtrack towards the end. At 37 yo, this took me right back and made the video all the more enjoyable. Oh… also fantastic brisket!
I did this same cook using the woodwind pro. I didn’t have a curl and had moist brisket. I used the high smoke setting with post oak chunks. Came out amazing! I, too, could have trimmed more fat cap. I used an American Waygu brisket from HEB. Amazing thanksgiving meal
Followed you guide almost exactly (i foolishly threw away my fat trimmings instead of rendering them down and therefore didnt have tallow when wrapping). The result was STELLAR. I've never had or made BBQ Brisket before but damn do I want more now. My friends and family loved it. This is definitely gonna be my guide when cooking them
I smoked a flat unwrapped in Masterbuilt 30 at 225* F, lowest for wood chips to smoke, until it was 200* F internal. Then rested at ambient for an hour. Then wrapped in foil with tallow in a warmer set to 150*, the meat stayed at 150* for like 4 hours. It was super dry. 🤷🏼♂️
4:36 "Step on the gas, step on the gas. Now step on brakes, step on the brakes. When I say boom boom boom, you say bam bam bam. No pause in between, come on, let's jam!"
You cut the flat of the brisket just fine. But when you reach the start of the point, turn the point 90 degrees to cut it against the grain. Your point slices will be more tender.
To season a Goldee's brisket, start with heavy coat 16 mesh black pepper, then a heavy coat of Lawry's seasoned salt, then a dusting of beef bullion (reduced sodium).
good taste test dude. that was some mukbang shit. you know it's good when you dont' stop with a single bite and down the whole piece before moving on to the next one.
Hahaha had to do it for the first bite gang, quick time guys 😂😂 the flat end piece is my favorite bite on the brisket lol that piece had no chance to get back on the cutting board
I've actually had the best luck getting smoke and bark by going 12 hours on my pellet smoker on it's lowest setting and then going up to 200 and increasing slowly until the finish and hold.
I followed this last night. The results *look* amazing. I definitely think leaving it unwrapped is nicer for smoke rings etc. I think the next time I do this will wrapped and hold in paper. I feel like the foil holds the rendered fat in the meat too much. It feel like a stick of butter and is very heavy. I'd rather the fat render and melt out of the paper as it did in my previous cook. It might not be as "moist" or glistening when you cut it but less fat retained is better to me. I don't want to feel so weighed down by eating this.
Check out the Typhur Instaprobe with the links below:
Get it from Typhur: www.typhur.com/instaprobe
Get it on Amazon: amzn.to/3Miqag1
For those interested, I used a Choice Brisket from Kroger for this cook.
Again all of this information can be found on Jirby’s channel and the other’s I linked in the description. But after going to Goldees myself and seeing the full process of how they make their briskets, I can attest that Jirby is not lying lol that’s really how they do it.
The beauty of the “Goldees Method” to Brisket is it is very simple and makes an incredible brisket (#1 according to Texas monthly). This method works best on a big offset like Goldees uses, but as you can see in the video it works really well with a backyard cooker too. Hope you guys give it a try and let me know what you think!
Links to Goldees Rubs and the other equipment I used in the video can be found in the description box.
Take care y’all!
Is that a woodwind pro 24 or 36?
@@ramennoodleking 24
Dude that oven calibration hack for the hold was worth every minute I spent watching this video!
Hahahaha glad you git something out of it, because this is way longer than my usual stuff 😅
Hell yeah someone actually explained it and man I do a ton of briskets but haven't done the hold at 155 but 170 a few times I'm excited
I second this! Thank you!!
My oven shows a -30deg option just like this, but I tested the air temp with a thermoworks dot and it was 170 with or without the -30deg choice. I got a whirlpool gas oven, so maybe it never goes below 170 regardless?
Bro changed my life with this trick swear to god.
I've cooked a lot of briskets. I will say that the trimming tutorial is textbook perfect. Everyone take note. OBVIOUSLY this is the best way to trim it.
Hello! Even tho i'm 13 and haven't had Brisket or ribs in the smoker in my life, I just love your content!
Hahaha itll change your life! Thanks so much for watching, i appreciate it 😁
Dude!!! You need some grade A brisket in your life
@@jacoblaw23 i dont live in the us i live in israel, so pretty hard to find meats like that but one day.
@@zevelgamer. ohhh man…. Hope you get out here one day! Brisket really will change your life!
@@jacoblaw23 sure hope so! Thank you so much!
Thank you for taking out the eating noises that all the other bbq channels leave in. I didnt come here for ASMR! Also, the info is very helpful and I appreciate you sharing
Np! Glad you found it helpful
I'm new to briskets and this is the best trimming guide I've ever seen.
Super happy to hear that! Thanks for the feedback
I've become a big fan of doing the overnight oven hold, except I pull the brisket when the internal temp is 185-190F. It gets immediately wrapped in butcher paper with tallow, and that goes into a pan which is then sealed with two layers of foil. It lets the brisket do some carry over cooking to completely tenderize, and it avoids the pot roasty texture you often encounter by going over 200F internal.
It is sort of what Smoke Trails bbq does. It is not a widespread technique. Ant is eager to experiment with different ideas. I hope that he gives it a try and give us his reaction on the texture and juiciness.
Thats interesting. I am always hesitant to hold my brisket in the oven because I tested my oven and it goes anywhere from 160-185 on the lowest setting (170f)
@@ratking948 that’s why you do the oven hack that Smoke Trails & Ant show
Do you let it come down to 160 before the 150 long hold?
Bought a Traeger this spring and it’s great! However, I have ruined more brisket watching other videos than I care to mention here. Yours was the first step by step that I followed and the brisket came out amazing. Will use this method from now on. Thank you.
Thanks for your comment. I ruined my first two briskets using a Traeger and have been reluctant for two years to give it another try. Until now. Gonna try this method but I’m not clear on the total cook time. The six to 12 hours in the oven threw me off. What was the total time of your brisket using this method?
Thanks for your comment. I ruined my first two briskets using a Traeger and have been reluctant for two years to give it another try. Until now. Gonna try this method but I’m not clear on the total cook time. The six to 12 hours in the oven threw me off. What was the total time of your brisket using this method?
Seriously, I've seen A LOT of bbq videos but you're one of the few that really explains things soo perfectly and simply. Keep up the great work. You earned a sub from me.
Mad Scientists is very detailed too as well as How tobbqright .
@@anthonyz5671 Def agree but sometimes Jerremy Yoder goes a little overboard on the explaining lol. I do love Malcom Reed tho.
I've watched A LOT of brisket trimming tutorials and this was probably the easiest to understand for me.
I think this is a sign I need to do a brisket here soon. The fact you went through the trim which is the thing i struggle with the most and cooked on a pellet smoker which is what i have helps so much. Briskets have definitely got better but still not at the level i want it yet
It's been a pleasure watching you grow...not just as a youtuber but as a cook. I am a big fan that you not only show what you've learned by compiling different knowledge you learn from different people, but also giving them credit. Very few channels do that unfortunately and I am trying very hard to do that myself in my videos now and got you to thank for that. "always cite your sources!" as you say, lol. Brisket looks incredible. I need to turn up my trimming game a few notches so def going to use yours as reference.
Appreciate it, Sal! Thanks for the kind words, brother
Hey bro, I just smoked my first brisket today. I've been watching your videos and I finally mustered up enough courage to do it. My brother bought me a bullet smoke, no ideal but gets the job done. It turned out pretty damn good, solid bark, juicy, and smoke ring was there!
Some dry spots though, but trimming was pretty tricky as it was my first time. Cant wait to upgrade smokers and get better. Thanks for the vids man!
I plan on taking a trip down in a few weeks from Kansas to eat at Goldee's and hangout in the city for the weekend. I'm pretty excited.
Been there and it was Amazing!!! Although… being from Louisiana, we have alot more bananas in our banana pudding.
Honestly one of the best brisket trim videos I've seen. I feel like a lot of times they rush it too much or don't explain it well enough.
Been trying to get better smoke from my PIT BOSS pellet grill
Tried smoke tubes with pellets/chips with some success.
Now using a CAST IRON LOAF PAN with a couple charcoal briquets + wood CHUNKS for smoke---simulating the smoke box feature of the Woodwind Pro.
Regular loaf pans are only rated for around 400 degrees.
Cast iron loaf pans are available at camping supply stores with the dutch ovens designed to sit right on the coals.
Best smoke and easy clean up: wash out pan (NO SOAP), oil, and store in smoker.
That's a great idea. Where to you put the loaf pan? Down by the fire pot? I have the Austin XL. I wish the top rack was bigger so I could cook the brisket on that instead of the main grate.
Great video! You literally streamlined brisket on a pellet grill for everyone. I love this channel. I literally had to learn all of this through piece meal!
Bro the streets of rage two music is so elite! Kudos to you!
First time seeing your content. The SoR music in the background will most certainly have me coming back, love that!!!
So I fallowed your instructions step by step and can honestly say the brisket came out stellar! The hold in the oven makes the difference from home smoked to BBQ restaurant quality (I'd even say better). Very pleased with the results. I'm hyped for the weekend to smoke another brisket but with Goldee's rub. Thank you for this video!!
That brisket looks absolutely nuts man, awesome!!
Great video! I appreciate that you acknowledge the contributions of others and then add your own. Chud and Jirby were my go to for trimming tips, but I learned a lot here. Bookmarking for later 🤘
I stink at briskets. I’ve ruined 2 then gave up on brisket because of the time involved. This is the best trimming instruction I have ever seen . I own a pellet now and I am going to give a 3rd brisket a shot.
How did it turn out?
Thankyou! The absolute best brisket video on UA-cam! I love how you explained the trimming the meat!
Love the SA2 Knuckles music in the background. Nice touch
Holy shit that oven calibration thing changed my life thank you so much.
Great video, thanks for sharing! So cool that Goldee’s and you were able to let us all in to see behind the scenes and allowing you to share.
Great video! Thank you very much for showing the complete process. Thank you very much for explaining what the stall is cause I was always a little confused about when and what that was. I’ve been watching videos about how to make a brisket for about a year now, and I have my smoker for about the same time. I didn’t want to buy a large piece of meat and mess it up so I’ve been watching various grill Masters and videos basically through the same thing. Your video to me was the most thorough and easiest understand. The others were good, but I found this video to be much more concise. I think I’m ready to do it!
I randomly skipped around this vid, heard SF 3rd Srike music and I instantly subscribed.
Found your channel a couple months ago and appreciate your stuff, especially for someone that is new to BBQ. Going to try my first brisket, also on a camp chef pellet grill (no smoke box unfortunately), and this video will be a huge help. I've watched a ton of videos from you plus Jirby, Jeremy and Joe Yim and appreciate that you have a one-stop-shop video for beginners as a reference esp for those of us using a pellet grill.
Thats awesome! And great channels you listed out for BBQ resources. Glad you found the video helpful and goodluck on your first brisket!
@@AntsBBQCookouthey Ant I'm a football coach and your explaining how to smoke a brisket is on point. You hit every detail I've been looking for. From the typurh and the tallow as well as the hours smoked. Again, great explaining the brisket breakdown.
I can't tell you how happy I am that you're using knuckles SA2 instrumentals for the backmusic.
That oven hack was neat, brisket looks amazing well done
Thanks a lot, I already have a Thermapen but here I am buying a slick looking probe I don’t need.
😂
Your editing is next level man
Thank you, bro! I tried out something different in this video. Way less scripted and it was much easier to edit. Going to keep this format for a bit to see how it performs!
Thanks man for condensing all of the instructions down.
To those talking down about pellet cookers, not everyone has the time for stick burners. Some people, as myself, just need something simple and quick.
I've never done pellet, but it is tempting .
Enjoyed the video man. I truely appreciate the video game soundtrack, Pa Rappa and some Snes DK country, beautiful. The smoking was great too. Well done.
Awesome information. Thank you.
Also, I love the background music.
PaRappa the Rapper
Doug
Donkey Kong.
Sweet
Congrats on another sponsor dude! Gonna grab one of those thermapens whenever I get the chance.
Have to say - dig the music, felt like I was looking for master emerald shards. Nostalgia hit hard
best trimming video I've ever watched. thanks!
You’re a talented teacher. Great video !!
Great video for backyard cooks - especially for the first time
Good to see how much your channel has grown. I remember when you were still pretty new and I was giving you (friendly) crap about your pink beanie. I enjoy your content, man. Keep it coming.
Soundtrack on point!! Thought I had my OST playlist playing in the background.
Brooo. 1) I love your channel. It just keeps improving. 2) Brisket looked AMAZING!!! 3) I absolutely loved the DK and Mario Kart music lolol!
Just came across this video and the content is amazing. Can't wait to give this a go on my next brisket. Def subbing!
8:17 dang the numbers even flip over! That's a cool thermometer for sure, I may have to grab one.
That Doug background music was hitting pretty hard
Some excellent music choice this video. Your editing is on its A game
Appreciate it!
Awesome video Ant!!
Dude... your using streets of rage bg music. Thnx for the nostalgic moment from my childhood
Never thought I'd hear the cave story ost on a brisket video, but I'm all for it. Good stuff mate
Wow...Im blown away you did not have wrap the brisket in paper or foil to push through stall? I did not know that was even possible, great upload!
Can we just give props to the Donkey Kong and Banjo Kazooie soundtrack towards the end. At 37 yo, this took me right back and made the video all the more enjoyable.
Oh… also fantastic brisket!
Haha thanks man! Glad to see it's appreciated by a fellow mid 30 year old hahaha
I’ve done brisket in my oven n 4 hours n everybody thought I smoked it all night lol looks n tastes great
the Parappa music is killing me. "cut, and trim, the brisket to the right!"
This is KNUCKLES, and I'm back! Kudos to the Sonic Adventure 2 background music! 🤣
I did this same cook using the woodwind pro. I didn’t have a curl and had moist brisket. I used the high smoke setting with post oak chunks. Came out amazing! I, too, could have trimmed more fat cap. I used an American Waygu brisket from HEB. Amazing thanksgiving meal
Followed you guide almost exactly (i foolishly threw away my fat trimmings instead of rendering them down and therefore didnt have tallow when wrapping). The result was STELLAR. I've never had or made BBQ Brisket before but damn do I want more now. My friends and family loved it. This is definitely gonna be my guide when cooking them
Thats awesome, man! Thanks for sharing
Very well done on the video! Explanations were great
DK Country vibes. Love it!
Great video. That thermometer looks pretty good
Love the Doug Funny music. Thanks for the vid
That was the best trimming guide I've seen. Thanks!
Awesome, glad it was helpful!
Nice explanation on the Brisket trim !
The donkey kong country bonus level music is a nice touch
Loved the Donkey Kong music in the background.
When I heard all the video game music, you earned a sub lol.
I smoked a flat unwrapped in Masterbuilt 30 at 225* F, lowest for wood chips to smoke, until it was 200* F internal. Then rested at ambient for an hour. Then wrapped in foil with tallow in a warmer set to 150*, the meat stayed at 150* for like 4 hours. It was super dry. 🤷🏼♂️
New here. First video I’ve watched of yours. Really appreciated the production quality and how informative you are. Keep up the good work bud
Best I have seen re: this method.
4:36 "Step on the gas, step on the gas. Now step on brakes, step on the brakes. When I say boom boom boom, you say bam bam bam. No pause in between, come on, let's jam!"
You cut the flat of the brisket just fine. But when you reach the start of the point, turn the point 90 degrees to cut it against the grain. Your point slices will be more tender.
I like your probe like Peanut butter analogy. Great video!
I like you, think its a few hours from 160F, then wait for 4-6 to hit that magic number. Great video and nice looking brisket!!
Lol the parapper kitchen songs was lit
Instantly subscribed when I saw that apron👍
streets of rage 2 character select music, really!? thats so cool!!
Great video the one step I was missing is letting my brisket cool THEN place it in a warmer … thank you
Bro 🤤 looks delicious! Good job!
Love the ridge racer soundtrack
Ok the pink hat was a nice touch😅
To season a Goldee's brisket, start with heavy coat 16 mesh black pepper, then a heavy coat of Lawry's seasoned salt, then a dusting of beef bullion (reduced sodium).
Another nice video from Ant's Goldee's advertising services! Liked the tips!
Hahahaha love those guys
I appreciated the donkey kong country music at 14minsish
I know you’re going to love the new Adam Ragusea video lol
The Akatsuki apron is what made me watch this video
That was the lightest dusting of seasoning on a brisket I have ever seen! 😅😉
Excellent Vid!!! Loved it!!
What alternatives are there for the "oven hold"? Cooler? Leave it in my smoker at the lowest setting?
Man that flat piece you showed at the end is goals. Mine always turns out dry so I usually use it for other dishes
thanks man! yeah its one of my favorite bites on the brisket
Just drag it through all the tallow like he did and it'll look great on camera, too.
@@ghankghank if its dry its dry tallow wont fix it unfortunately. Might trick a few though. So you do you 👍
Great job!!!
good taste test dude. that was some mukbang shit. you know it's good when you dont' stop with a single bite and down the whole piece before moving on to the next one.
Hahaha had to do it for the first bite gang, quick time guys 😂😂 the flat end piece is my favorite bite on the brisket lol that piece had no chance to get back on the cutting board
I've actually had the best luck getting smoke and bark by going 12 hours on my pellet smoker on it's lowest setting and then going up to 200 and increasing slowly until the finish and hold.
so enjoyable to watch.
Did anyone else catch around the 5 min mark the background music? Playstation's Parappa the Rapper. Just amazing.
I followed this last night. The results *look* amazing. I definitely think leaving it unwrapped is nicer for smoke rings etc. I think the next time I do this will wrapped and hold in paper. I feel like the foil holds the rendered fat in the meat too much. It feel like a stick of butter and is very heavy. I'd rather the fat render and melt out of the paper as it did in my previous cook. It might not be as "moist" or glistening when you cut it but less fat retained is better to me. I don't want to feel so weighed down by eating this.
this the magic i needed
I got you, fam
I'm just here for the SOR track.