Which BRISKET method is BEST? | Foil Boat v Goldee's Secret v 190 & Hold
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- Опубліковано 25 вер 2022
- Which of these brisket methods is better? Let's find out.
Videos cited in this video:
Mad Scientist BBQ: / madscientistbbq
- Comparison Video: • Texas Top 10 Brisket S...
Chud's BBQ: / chudsbbq
Jirby BBQ: / @jirbybbq
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Foil Boat For the Win!!
Can't beat the bark that's for sure.
It’s a top 5-6 technique for sure!
It is the only way I do my brisket, I add some talow on top and melts as it cooks.
I sense some competitive vibes between Jirby and Bradley 😏
Just so Bradley will see this, what if you'd smoke it till 175, foilboat it till 190 and do an overnight rest afterwards?
I enjoyed the video! Kudos to you for trying new methods and grading them fairly.
I knew you were gonna do this video based on your past video explaining the over night hold. Was waiting for this! Thanks
I love this video but wish you would have used a larger smoker that would have allowed all three briskets to cook the same. Because of that, there were differences in the cooks that can't be fairly compared.
I learned so much in this video. Like how to evaluate my brisket, bark, fat, smoke ring, and meat tenderness. Thanks.
No words; I can simply appreciate your honesty.
Excellent video! We need a Part 2 for this, a sudden death between the Foil Boat and Foil Hold. Keep up the good work, been learning a lot from your channel.
I appreciate how thorough your review is.
Thanks!
Your commitment to quality and complete and total devotion to BBQ nerdery is quite impressive and most commendable.
I really enjoy your videos.
Thank you so much for doing this . Always wondered but never had the time .
Plus a big investment
I’ve done 8 briskets in the last 6 weeks testing all these methods, so this was perfect timing! I agree if you can cook it evenly by rotating it so the point doesn’t get mushy, you can have the best results cooking it to completely done. I really thought it was helpful how you described what’s over cooked vs. the prime rib taste.
That's awesome! Yes I'm starting to form a really contrarion opinion about brisket. The lower its finished (below 190) the more I seem to like it. I'm sick of pot roasty bland brisket.
Are you cooking your brisket all the way to the 185 to 195 degrees before you wrap it and put it in the pan, or do you wrap it at some point during the cooking process, and then take it off and rewrap it and put it in the pan?
@@SmokeTrailsBBQ Collagen and fat render from 160 to 185, Water begins to steam (known as a slow simmer on a stove top) at 185. so theoretically, one could pull and wrap any meat at 185, and stick it in a 185 oven for hours to finish. I guess one could even overcook the meat if left long enough
How did you hold the foil boat brisket until noon the next day? It looks like you take it out of the foil boat directly to the cutting board. Did you rest it in the sous vide holding chamber in the boat? At what temp?
A couple of weeks ago, I met a friend for lunch at Goldee's. I was very impressed. Probably in my top 2 for the Dallas/Fort Worth area. If you're even in the area, you should definitely check it out.
About a week later, I tried the Goldee's method on a brisket. It was a select brisket, so I didn't push the temperature too high. Maybe around 225-240 for most of the time. It stalled out around 190 for maybe 3 hours, then finally began to increase. Both ends were tender when the flat reached 195. I'm not used to a brisket feeling crispy on the outside, but still having that "jiggle." But this one did. After the rest, it was amazing. It would melt in your mouth.
I think having it set up to where the heat was flowing across the fat cap really helped. Anyway, thanks for the video!
What a thorough experiment, very nice work
Well done! I've definitely enjoyed the foil boat method as well recently.
You just can’t beat the foil boat method for the bark. Just incredible results for me.
First time trying it on an offset and I was impressed. Things I noticed are that it cooked slower in terms of temp but got more tender faster in the flat anyway, probably from braising in its own juices.
great video as always!!
learning heaps off this channel thanks!
Thanks for sharing! Stay healthy and happy
Great comparison cook, that foil boat is definitely a game changer , thanks for sharing brother!👍🍻😁
Great approach to this video. You definitely made me want to cook up a brisket.
Thanks man!
Best look briskets! Thank you.
BEST VIDEO EVER .............
There is no way possible to sum it up better then this 👍👍👍👍👍👍👍👍👍👍👍
I did kind of a hybrid version between the foil boat and your method. I foil boat wrapped it about 170° and pulled it at 190°. I let the brisket in the foil boat come down to 165°, put it in a pan, poured half my drippings (from the pan underneath) pit a shear of butchers paper on top of foil boat and crimped it back up (so top is butchers paper on top is crimped up with the foil on the bottom), and then poured rest of drippings on top of butchers paper. I then did the 1/2 cup water and double foiled wrapped and did 16 hr rest at 150° in my oven. It was awesome. I am loving your method. It takes the guess work out of the equation. Thank you for all your experiments. You are my go to guy on brisket for sure.
Best flat of the whole Packer I have done yet. Very moist.
Well I'm sure Brad at ChudsBBQ loves you now! I like your honest evaluation and results summation for the three methods. For me, because I'm no pit master as I only cook one or two briskets a year, I'd go with the easiest. Your notes of the prime rib flavor and tenderness won me over.
Same for me, as well. It seems that there is a balance between having a perfect bark with having a perfect texture and tenderness. I haven't made a brisket yet, but I have two sitting in the freezer just waiting to be cooked. Only difference is that I'll be separating the point and the flat because my smoker is too small to put a whole packer brisket in it, which I think is a far better idea from what I've been researching, as it ends up covering the whole of each piece, so getting more bark out of it, while also being able to not have to worry about the two separate pieces of muscle cooking differently. Never heard of the 190 and hold method, and I'll def be doing this first.
I been smoking on a Kamado joe the last few months and also really appreciate the foil boat method. I ramp up my temps at the end of the cook to help render the fat cap nicely. Great video!
Same, I jack it up to 300 last couple hrs and pull it at 195 or so then rest it.
Great, thorough video as expected. Now I need the hookup on the 10 year special reserve Crown Royal that's only available in Canada. Grabbed some when I went to London, Ontario, just didn't grab enough!
Haha! Yea it's pretty good. I like the northern harvest edition too
Nice comparison of the three different methods
This is a fantastic video. I wonder if you took the foil boat brisket off at 190 then started your 12 hr heated rest if that would get you the more ideal tenderness.
That's what I'm thinking. If there's a way to get the bark of the foil boat but pull it earlier in temp and holding. Worth trying
I wonder also if for the foil rested methods, particularly for the method when you take it off early, if maybe a nice torching at the end might be worth a try to see if it helps the bark.
For a pellet smoker, do you go to 190 on the flat or the point? I cook it fat side down on the pellet grill, but the difference between the flat and the point can be as much as 15 to 20 degrees. I always want to pull it when the flat his 190 but then the point isn’t up to temp. Thoughts? Thanks!
I just tried foil and hold last weekend
What was the bass pro cabinet you are holding in? I’m looking for a holding unit. Thanks in advance. God bless from WV
Changed up my Method a year or so ago that is a hybrid of these.
1) Smoke at 180 for the first 2 hrs (Dirty Smoke)
2) Smoke at 255 until brisket comes out of stall in a foil Boat
3) Wrap in Butcher Paper with Wagyu Beef Tallow top and bottom Until right feel and temp (Usually this is 198-202 degrees)
4) Pull from paper 9Save Dripping and let rest for 15 min then wrap in Foil and pour juice over brisket before closing and rest it at 160 degree's for 10 hrs
Lots of steps yes but IMO you get the best of all of these and worth the effort
Your best video to date,
Nice video. Little confused though. Why did the foil boat have more smokiness than Goldees? Weren't they in for the same amount of time in smoker? Also how did you keep the foil boat one from midnight till noon the next day where you ate it? Thank you
I tried the foil boat method and the bottom half was too pot roasty. I then tried the 190 wrap and hold and that one came out awesome. Granted it was a wagyu brisket so I don't know if that was the reason or not. Want to try the 190 again with a prime and see how it turns out
I think you should have consider the look of the slice cross section into your appearance scale. it was great video! Thank you
I use the Foil Boat method and I get great feedback every time. Chud's Foil Boat method is a winner IMHO.
I was just watching “ are you making these 100 Brisket mistakes”. I had an idea earlier for myself to start a UA-cam channel. You did exactly what I thought of in that video. It is to show people how to use each type of cooker and talk about the strength and weaknesses of each while cooking. I will give you until the end of the year to start making videos. I only know how to maintain a in ground pit and a slow N Sear. Never used a vertical smoker or stick burner. I also know temperature inside out and cooker thickness along with space plays a part. You have more toys than me and experience. That’s why I think it would be better if you do it. I’m going to copy this and put it on Jeremy, Guda, harry, baby back maniac channels and see if they make it happen.
Great video!! Why not try your 190 hold method but instead of wrapping..foil boat and hold in your oven in the foil boat? Perhaps it will carry the cook over while still leaving the integrity of the bark? Or perhaps 195 since you're not covering the whole brisket
Do you ever trim the fat cap off the top of the point so you can get seasoning onto the meat?
Ok Steve, I don't know if you will see this, but thanks for introducing me to this hold method. I watched your video on it a few weeks ago, and in that time I have gone to work with it. After watching the ghee video where you brother liked the hold brisket, but thought it was dry, I wanted to truly make this a perfect method for all. I believe I have done it. Mixing the hold method with my juicy juicy method. Tonight my friend, my family ate what I can only describe as the perfect brisket. I would like to discuss it with you let you test it and see what you think. Let me know best way to contact you if you are interested. Thanks again for all your videos. Keep up the great work. 👍
You have to let us know what the double juicy method is
I built a warming oven from a Igloo cooler and a Anova Sous Vide. My briskets have come out great - great info - thanks! I was using the butcher paper/tallow method in a foil pan tightly covered. Considerable condensation builds up the inside of my cooler and drips down - foil pan cover is needed to prevent water intrusion. Question: in the video above, when you rested the foil boat brisket, was it in a tightly covered foil pan or open to the elements? Do you get condensation build up and drips in your resting cooler? Thanks for the great info👍👍
Do you keep your pan fully above the water line or in the water but keeping the water below the edge of the foil pan? At what temp?
I really enjoyed this video. The level of detail and honesty (regarding not getting the cook quite right) speaks volume about you as a creator and someone who is seeking to help other learn 🫡. Clearly the next video is the Foil Boat vs the Goldee (cooked perfectly). The only thing I missed (apologies if you did say it) was at what temp were you running your smoker & did you adjust it during the cook or run it constaint?
225 until it sweats then 275-290. Thanks man! Yes will need to do some more experiments.
I’ve been eating/bbqing brisket for a LONG time and I just miss the days when I would go to the store and would get fajitas and brisket at an affordable price before they became so popular - hi from Texas.
Great video Steve! Quick question, how did you hold the foil boat brisket? Did you re-wrap it in butcher paper with tallow (I've seen Bradley do that on the Chudd's channel) or did you just put it in the warmer as is boated with aluminum foil (which I've also seen Bradley do)? Many thanks for all your testing and advice!!
Thanks Chad! It went straight in the warmer (an electric smoker) at 150 uncovered. Still in the boat
Great video! What’s that electric smoker you use to rest? I’ve been looking for one that goes that low… bass pro shop brand electric smoker?
It's a masterbuilt 30 inch. Called the sportsman elite at bass pro
I cooked my first brisket ever a couple weeks ago on my OKJ Highland and used the foil boat. It was delicious, with the carmel color fat, but almost too fall apart - one step away from shredded beef. I think I’ll try your wrap and hold next, looks more forgiving. Thanks for a great video!
If you overcook they tend to fall apart.
What is that bass pro warmer your using in the video is it just an electric smoker?
Enjoyed the watching the 3 methods. I may have missed it, but I think another variable is whether these briskets were choice or prime. I believe these variables impact which method works best. thanks
They were all choice.
I am a foil boat fan myself.
I do foil boat with paper, but, since I'm not able to rest for long periods of time, I do what you say in other video. As soon my brisket is probe tender, it goes directly to the fridge, the next day gets reheated low and slow.
Do you ever separate the pointe and the flat before smoking?
After watching your 190 & hold video and mad scientist’s recent shootout video, I’ve decided to try a hybrid of the foil boat and 190 & hold methods. The reason being I think the foil boat will help protect the edges and pulling it off at 190 will avoid pot roast territory. I’ll let you know how it turns out!
Good idea. I think that could work well.
I literally did this last weekend. I boated it around 160, moved it to the oven until 191, then foil wrapped at 150 for 9 hours. Came out excellent.
@@amiradib1007 awesome that’s great to hear!
Exactly what I'm doing, pulling 190-195 to cool and then rest in the boat.
I really struggle with the flat with my pellet grill, I always wonder if I shouldn't cut the brisket in half and cook them separately and use the flat for a sandwich instead. The Canadian cold seems to not help my fire pit to stay that warm for a perfect cook. Anyway!! I like the idea of a beginner brisket thanks for the video
There’s really no downside to separating the point and the flat. Like you said it will help you cook each one to the correct doneness. If you do that you might finally end up with a brisket that has a flat cooked to perfection. I’d say give it a go! There’s also videos out there where folks have done this as well. Good luck!
What if you used the same paper and foil hold but pulled higher than 190 to get better bark? Maybe pull at 195 or even 200? And perhaps hold for less time
I really respect your critique of your smoking methods. That is only way one can get batter. Growing up here in Texas in 1960's there was an old BBQ place called Linemans. We would drive up to it all dirt driveway. Get out and order by the pound at window. Go home and be in heaven. I don't know if it was because i was 112-4 then or what, but that was the best brisket i ever had. I remember it had a beer-onion taste. The bark was amazing. Anyway it was awesome
Great head to head
If I cook thru the stall an hits 195 but not poke tinder. Should I pull wrap an let sit or continue cooking until tender?
I remember over at mad scientist he did a “hybrid” foil boat where he wrapped in butcher paper in a foil boat. Need to go back and watch. Maybe that’s a “happy medium” between the great flavor with foil boat and tenderness of the 190 and hold.
Great video. I just found your channel. I've been looking for a better way (than my oven on lowest 170 setting, or a cooler) to rest briskets a long time, say 6 to 8 hours. The oven seems too hot, and the cooler doesn't hold temp long enough. I'm intrigued by the sous vide "holding chest". Is that something you fabricated or is it available from Anova?
It's a diy build.
What is a lump of taro? I’m a newbie and 2 of 3 cooks were pot roast. The first went off at 190-195 due to lack of time and finished in oven at 300 for 45 min and rested an hour. It was better than the others 203 pull rest 2 hours butcher paper (pot roast)
I would like to see you try rendering the 190 degree fat cap a bit extra once it is taken off the grill. Perhaps a broiler for a couple of minutes or a searzal or grill gun at a distance would do the trick? I think you could get that caramel color without overcooking it.
Do you have a heating element in the freezer to hold at 140?
My question. What do you do with all the briskets you cook? Appreciate the channel and knowledge. Love the testing and trials. And science behind it. Keep up the awesome experiments.
Neighbors, family etc. I hang with friends every other wed and feed them bbq. Thanks!
@@SmokeTrailsBBQ Damn. I’d love to be your neighbor. I cook my briskets to about 165ish. Paper rap them to 203ish. Vacuum seal them. And sou vide them at 165 for 12 to 15 hours. Absolutely amazing. Love to see your take on that.
@@Draft2win I've done something similar. Really amazing results. The bark isn't stellar though
@@SmokeTrailsBBQ No. not the crunchy crusty bark. But flavor and tenderness. Spot on. And the tallow that forms. Pour that on top. No one seems to mind the crunchy crust. But love your work and would love to do a completion beside you if your ever in NC.
@@Draft2win maybe one day!
Awesome video. Also, anyone else get nervous over the right cut brisket looking like it would tip over and fall? 😆
Have you tried say 200 n hold in wrapped tallow paper in aluminum foil?….if so how did it come out? Any preference?
Awesome video. I do the butcher paper with smoked wagyu tallow method...super satisfying
I've never tried smoking tallow. Great idea
@@SmokeTrailsBBQ dude the flavor is too amazing. I vacuum sealed it and froze it. My entire freezer smells like incredible smoked bbq!
@@SmokeTrailsBBQ Jeremy Yoder preaches it.
@@WHSuperman2005 I'll go check out his videos on it
Best I've ever had was with Wagyu tallow
Good on Goldees bbq and Chuds to share their process to the community. We all want to get better. Find newer & better methods to produce better bbq. It will push others to get better. It also brings the expectation bar up in texas bbq. All goods things.
Yea! I love when people share because it levels the playing field and raises everyone's game.
Suggestion. Cut the point off when it’s ready. Leave the flat on til ready. Don’t have to remove the whole thing at once
Im building a holding chest , like yours do i need to have a secondary temperature gauge for as the water with the sous vide will be a different temp to the meat sitting above it ? do you have a vid which explains how to make this please ? thanks so much
Monitor the meat internal temp
Great video? Does fat continue to render / turn yellow/caramel during the long heated overnight rest?
Good question. I have no idea. Something to test out but my gut feeling is that it needs the higher temps to get like that.
Been to Goldees. Those Pitmasters have it down! They smoke about 50 briskets a day and they are all consistent and unbelievable. Also Goldees said the foil boat method they couldn't stack them that way while resting....they are a restaurant. Bottom line there is more than one method to get the same results.
so how long do you rest it at 140?
I tried the complete foil wrap and think it was overcooked after off of smokers and was pot roast texture
What do you do with all that cooked brisket? Hope it doesnt go to waste
Where did you buy the souse vide holding device? Or how did you make it and how does it work?
I briefly explained it in my texas brisket secret video last year and the full tutorial on how to make one is on my patreon.
so foil boat method, theres no resting for hours ? just cook it until 203 & let rest on counter & eat ? and was foil boat fat down or up ?
How about doing foil boat AND the 190 & Hold?
Thank you for your video! Very helpful. What I don’t understand with the Goldees method is why the tallow is placed at the bottom instead of smearing it on top? 🤷♂️ any ideas?
I'm not sure. You could ask Jirby on his channel. I think many things a restaurant does are for efficiency and consistency. It could just be its inneficient and messy to keep tallow in liquid form and pour it over a ton of briskets. If there is a reason behind it, it could be they feel the tallow on top messes with the bark they want or mutes/dilutes the flavor. All speculation though.
@@SmokeTrailsBBQ ah protecting the bark would make sense. Thanks
Definitely all three look good
Redo redo! I suppose ideally, you'd have three of the same smokers to do thus but... That just sounds fiscally unreasonable! Great video!
The yellow rendered fat adds so much flavor
How did you make your sous vide freezer? I have an old freezer I would love to try to do that
it's easier and cheaper to get a large cooler and turn it into a sous vide
I do a hybrid version where I put it directory on the smoker until the bark is where I want it then I wrap it completely in foil for a few hrs then open the foil like the boat until its ready to rest. I've never done this but i know people who just smoke uncovered til the bark is done then wrap til its ready to rest. When you take it off let it sit on the counter with the foil open for 20-30 min (til it stops steaming) then put in your cooler or oven to hold.
I was surprised the boat one that you said was headed towards the pot roast y spectrum won.
When you put in foil boat are you doing fat cap up or down into the foil?
Up
Has anyone tried using a store-bought foil pan instead of a custom-shaped foil boat for the foil-boat method? If so, how did it turn out?
Keep up the great work. More smoke trails original music please.
Would the same 190 and hold method work for pork shoulder? Or would it be better to bring to at least 195.? Thoughts?
Yep it works great
I appreciate your honesty in your journey to perfecting your brisket cooking method. I almost wonder if you combined some of these methods into one. What if you cooked the brisket to around 175 internal temp for great bark formation, then foil boat it until it hits 190-195 internal temp for the extra smoke and fat render, then place the brisket in tallow soaked butcher paper with your 1/2 cup of water method at 150 degrees for 10-12 hours?
FYI - I tried this over the weekend and had incredible success with a basic USDA Choice brisket. I definitely recommend you try this!
@@billcole1124 Thanks man!
What is the brand name of the holding oven (chest) you used in this video
General overview of how to make it: ua-cam.com/video/-6ocRbEU7io/v-deo.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
Do you plan to do a video on your holding device? I was planning on buying a cheap electric smoker to use as a holding oven but curious what you’re using.
The electric smoker is the way to go unless you need a really high capacity holding device for cheap
@@SmokeTrailsBBQ thanks for the reply!
What if I don’t have a souvey holding device
Hey, do you think I could do the hold part of the 190f method vac sealed and fully immersed in a water bath at 150f, or do you think the bark would wash off in the bag? Also, could this method be applied to other cuts requiring a long cook time? Pork shoulder, beef ribs, beef shin e.t.c - would be nice to trim off a few hours tending a fire all day.
I did this recently with a brisket, and it worked quite well. Just make sure you get significant bark because it softens in the sous vide.
@@cmaterick Good to know! I guess you could stick it under a grill for a few minutes to help crisp the bark back up post soud-vide?
Was the foil boat brisket covered during the overnight hold? What internal temp did you let it drop to before u started the rest period?
No rest before holding. Uncovered.
Greetings from Ulaanbattor another great video Dad
Thanks Dad!
How about separating the point and the flat 1st? I do it all the time.
Not a huge fan. I like cooking it whole.
great video, recently discovered your channels and learned a lot, what do you use to hold brisket overnight? I see Bass Proshops but dont know what it is? tThanks
Masterbuilt electric smoker
@@SmokeTrailsBBQ thanks
@@SmokeTrailsBBQ another question, what temperature do you hold brisket at in the master built? can you keep temperature without putting wood chips? just like an oven? Most channels say they hold at 140. Thanks again for the great content
@@JorgeValdesPhD no you don't need Chips. It's an electric heating element. I go with 150. Never experimented with 140.
@@SmokeTrailsBBQ thanks so much that is what I will do, I do not want it for smoking the brisket just for holding it over night. Blessings