I MAY NEVER WRAP ANOTHER BRISKET | Is Goldees "No Wrap" Method The Best Way? | Fatty's Feasts
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- Опубліковано 14 тра 2024
- Ever since I started smoking meats, I've ALWAYS wrapped my briskets. However, Goldees BBQ in Texas is paving the way for a new norm with their way of wrapping. Instead of wrapping in butcher paper after the brisket goes through the stall, they wrap in foil once the cook is complete and they are putting the brisket to wrest. I decided to give this method a try, as these guys know a thing or two about BBQ. It's not like they keep making Texas Monthly #1 for no reason right? 😂 If you've been curious about trying the "no wrap" method, you'll want to watch this cook. It may be a life changer!
Chapters:
00:00 Intro
00:35 Why Do We Wrap Briskets?
02:24 What We Are Trying Today
03:13 My Disclaimers
04:23 About This Brisket
05:20 3 Hour Check In
06:10 My Recent Brisket Problems
07:25 6 Hour Check In
09:56 9 Hour Check In
13:16 13 Hour Check In
14:21 Pulling and Resting
18:37 Taste Test
21:52 Final Thoughts
Here is the link to Part 1 of my "How To Cook a Brisket" Series:
• HOW TO SMOKE A BRISKET...
Here is the super secret rub I used for this brisket:
8pts Course Ground Black Pepper
3pts Kosher Salt
3pts Lawry's Seasoned Salt
1pt Garlic Powder
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Here is the link to Part 1 of my "How To Cook a Brisket" Series:
ua-cam.com/video/kEm7qHC7YF4/v-deo.html
What other experiments should I do on the smoker? Let me know!
24 pound shoulder clod
Never thought of that...I'll add it to my list!
Please do a video where you cook a brisket with only sp, no binder, no spritz, no mopping or anything else and where you don't ever open the smoker, not even once. You cook it at 275 F hot and fast from start till end using the wire thermometer to check internal for doneness. No wrapping or taking it off, you only rest it on the bbq by letting that fire burn out and slowly sinking the temperature till it is warm enough to eat. Again only checking via thermometer, no opening of the lid, no checking turning or twisting, than take it of and eat it right away. I would really like to see if the difference is that big and all the extra steps that modern bbq came up with are not just general overthinking it and in some cases pretentious. You seem like the right guy to do this test since you objected this test pretty open minded, so you will not be bias. Thx for the great video and please link me if you decide to go for this cook.
@@philippreuter5192 I'm going to be honest, this idea is making me kind of nervous. Mainly due to the reasons of no trimming prep, no checking and no resting. When it comes to the prep, there are just so many things I take off because of stuff I don't want in the finished product, such as extra inedible fat, especially around the deckle. I'd have to probably get a fresh brisket that would cost a bit extra. The checking thing would just really piss me off if an area was burning or pooling up. Not looking at it for that long would really make me anxious. Also, how quick do you mean by "eat it right away?" Resting is soooo essential with any meat, especially one that's been part of a long cook. The shortest I've ever rested my brisket was 2 hours and I've definitely noticed a difference between those shorter rests and the longer rests. Let me know your thoughts!
@@FattysFeastsyou can definetly trimm it a bit, where there is too much fat, the smoke cannot penetrate. But to use only salt and pepper without binder and just rub it on there 15min before you chuck it on the smoker. I would personally be interested if the resting in the smoker till the fire is out and it comes down to optimal internal temp for eating wouldn't be enough resting. If you slice a little piece of and you don't like the result you can simply sear it in a hot pan and rest the rest of it afterwards, so nothing will be completely ruined. I thought it would be an interesting experiment to cook it that way hot and fast and unwrapped without checking it and without openening the lit and after 10000 videos on UA-cam of people cooking a brisket it would definitely be a new approach, but bbq is about fun and if it makes you anxious than it's probably not for you. Anyways take care, all the best wishes for you and your family and Thx for the reply, I really appreciate it.
I've been smoking briskets for some 50 years, started helping my dad and his buddies when I was a little kid. Nobody ever heard of wrapping a brisket until recently. Kinda interesting that the "new" thing is not wrapping briskets. What goes around comes around, I guess.
So true!
Same. Sounds like the wrap method came around when BBQ became more commercialized. They'd have to wrap the brisket and use rendered fat to maintain consistency and juiciness because they were cooking at higher temps (275 - 300 degrees). A good brisket takes a minimum of 12 hours to cook (low and slow 225 degrees ideally), and it's best after about 4 hours of rest. If you need something same day, smoke some sausages and a pork butt. Good brisket takes about a day.
@@charlesrockswrapping briskets started in the 1950’s so…..
John do you have any videos on your barbecuing about things? I would love to know plus look up barbecue southern style. This gentleman makes a brisket in a vertical barrel smoker. I can’t remember the brand but he cook this brisket right over the coals at like 250° he said this is the old school southern style. The video Has gotten over 1 million views His UA-cam channel is barbecue, southern style
About 35 years ago I would q brisket on a Weber, charcoal and pecan for 6 hrs...
Gulf Coast Brisket Enjoyer here....I am staunchly in the unwrapped crew. The key to a great unwrapped brisket is how well you trim and prep the brisket. I trim my brisket to the point where there is an 1/8th inch or less thickness on the fat cap, and I generously remove the thiccc fat where the point meets the flat. I always cook low and slow, 225 - 240 degrees, for at least 12 hours. The stall, on average, lasts about an hour. Pure fatty juicy crust with complete rendering of ligaments and fat. Wrap in tin foil, and place in the microwave to rest for a minimum of 4 hours (usually overnight) and enjoy the next day.
THICCC fat! Love that LOL. Our methods are pretty similar. I leave a little more fat on top.
thiccccC HAHAHA
Great content as always dude. Keep it up!
Thanks! Glad you enjoyed it!!
Great vid. Love trying different methods.
Glad you enjoyed it!
Just subbed. Like your vibe and cooks. Waiting for my offset to get here, 10ish more weeks. Been watching Goldee method for some time. Can’t wait to try it! Thanks for the great content!!
Thanks for the sub and appreciate your kind words! What smoker did you order? It’s a great method. You won’t be disappointed!
@@FattysFeasts I looked into them all. Almost pulled the trigger on Workhorse 1975 but ended up going with Big Phil at Blue Smoke Smokers. Basically the same specs as all the higher priced ones but saved a little with Phil. I’ve heard great things. Yours looks sweet too, I read about those also. If I get proficient I may bump it up to a 250 or so for the next one who knows. Take care up in the UConn
The way i always did mine before I started watching all the different ways to smoke a brisket. Enjoyed the video. Keep it up
It's amazing how much information there is out there. I think this is the way I'm gonna stick to for now. Glad you enjoyed the video!
Perfect display. Loved every minute of video.
Glad you enjoyed it!
Love the video. Been thinking about doing a video for the same idea. Appreciate your info! Cheers!
Glad you enjoyed it! Post the link when you do it and I'll check it out!
This was so informative. I'm not going to wrap the next brisket I make. I've been smoking my briskets at 250ﾟ for 8 hours, and then I put them in the oven to finish them. I've been wrapping them in butcher paper prior to putting them in the oven.
Definitely give it a try and let me know your results! Just curious as to why the 8 hours? Is that a dead set time for you or are you taking into account other factors such as internal temp and bark formation?
I smoke at 250 until bark is good and internal temp is 180 which is usually about 8-10 hours. Once at that point, in butcher paper soaked with. Wagyu tallow. Into oven at 150-160 for 8+ hours. Comes our perfect every time.
Nobody wraps brisket around here.
Way back in the late '80's, I owned a couple of smokers that we set up in front of a couple of bars in Austin, TX. Each smoker would cook 5 or 6 briskets, some turkey legs, some chicken breasts, and some Elgin (Southside Market) sausage. It was a blast to do, and with all of those briskets, I never wrapped them. In fact, I never wrapped a brisket until I watched the masterclass that Aaron Franklin did, about smoking meat, and my son was really stoked about wrapping them, so that's what we did for a while. I have probably only done 5 or 6 of them wrapped, and I always go back to leaving them unwrapped. I don't know if maybe I'm a bit on the lazy side so wrapping them just adds another step to the process. OK, so I do know that is the reason, but my briskets have never failed me. Thanks for this video.
Funny you say that, as that's where I learned that wrapping was "normal" as well. I mean as a beginner, why would I question one of the best in the business? Turns out, not wrapping is definitely the way to go!
Thanks Rob, for making a real brisket video!
It's Josh, but I'll forgive you 😁 Glad you enjoyed it!!
I think I might have to make it a tradition of making that sound @14:21 every time I bring out the meat to my family table. Great video!
It's really the only way to present your meat 😂
Great job. As an FYI, Goldees lets the brisket sit for about 2 hours before putting in the warmer to help stop the cooking process which may be why you had "soupy" point cuts. If you have never heard the story of Goldees its worth checking out. They were all friends dating back to school then they all went their separate ways and working for most if not all of the top BBQ joints in Texas to include Franklins.
Good point. I unfortunately was ready for bed (as I preach being patient in bbq), but I will keep that in mind next time. I have heard their story. It really is pretty cool!
I took the family to Goldees last summer after hearing all they hype about their brisket and my family was really disappointed. They said the meat was like a pot roast, even the samples they brought us while waiting in line. I thought it was meh, I've had better. One place that blew me away was CorkScrew in Spring TX. now that was hands down the best I've ever had. Good video keep up the good work.
@@acon7846 Glad you enjoyed the vid! I'll add that place to my list!
Smoke Trails has a good video about the science of this, basically if you get it to around 190F and hold it for long enough, you'll achieve the right amount of tenderness without it being overcooked or too tender.
@@shuikai272 I'll have to check that out!
17:04 "I just burned my hands, that's pretty much ok, I don't care..."
Lmao. Amazing brisket too.
It happens 😂😂 My sense of feeling is slowly starting to go away. Glad you enjoyed it!
Great backyard BBQ brisket video. Looks like you learning your stuff.
Hell yes! Thing turned out great!
dude I laughed out loud, I have been there at 3 am and have been BUZZED....and, the cops were at my near neighbors telling them to, " come out with your hands in the air!'
loved the video, great job.
I can only imagine that scene...Sitting there drunk and tired from smoking all day and then....wtf is happening over there??? 😂 Glad you enjoyed the video!
Before Franklin bbq, it was all "no wrap" method. The newest technique of wrapping after complete and then keeping it in an oven at 150 degrees for 10 or 12 hours is a great method for super tenderness
It's amazing when one person does something with credibility, everyone thinks it's the new thing. I I don't know if I'll ever go back to wrapping.
I have never wrapped. Always rested for four hours (time allowing) unwrapped in a cooler, which is then wrapped with a packing blanket. I need to try the long rest method.
Definitely no wrap until complete,pulling it at 190 in the flat then rest 15 hours
@@Jaba207 I'm going to do a video soon to see how long you can wrap in a cooler. It's been ages since I've used a cooler.
@@charlieellenburg3465 Do you rest in a cooler or a warmer?
I continue to be amazed at these UA-camrs who can put a brisket away to rest without cutting off a little corner for a mandatory quality check. Dang I don't have that kinda will power. 🤣
Oh come on, I don't want to ruin the product until it's completely done! 😂😂
That's called "Chef's Bonus."
Dude I got to say, I am impressed with that meteorite bark, tenderness!! Gonna try this method myself!!
Thanks! Let me know how it turns out!!
I have used the foil boats and it has been perfect. On a pan with a wire rack for the long hold.
Great to hear that! I still need to give it a try.
Something I’ve found is that, if you’re doing a super long heated rest, you can pull it once you’ve got the bark and fat render you want, even if it’s not quite tender, and it will continue to tenderize during the rest.
True! The problem I had in this specific case is that section of the flat was no where near tender as the rest of the brisket. When I pulled it, I had that same thought of it is good enough and will get there with rest.
@@FattysFeasts I am beginning to think that I should cut off the part of the flat that has no point on it just as soon as it is ready, about 200-205F. (I go by feel when probed by the temperature probe, not by temperature.) Just let the thicker point-plus-flat remain in the smoker/oven until it is cooked all the way through, which takes another 60-90 minutes. Otherwise it is too easy to dry out or even burn the unprotected part of the flat. This is true of Prime brisket and even the "American Wagyu" that I cooked recently (Thanks for carrying those high-end briskets, CostCo!) I guess if I wrapped the meat in paper then it would resist burning the unprotected flat, but that also makes the meat come out feeling like it was steamed and not smoked. By the way, that "American Wagyu" was very tender. The marbling in the flat was similar to the point on lesser brisket! But flavor was much like the CostCo Prime brisket. For the money, CostCo Prime is the sweet spot, in my opinion.
This is very true.
Goldee’s was actually just named the #1 BBQ Joint in Texas by Texas Monthly last year. That list comes out every four years which is why it’s such a big deal when they release it. Goldee’s just started during the pandemic so they were brand new, another big thing. I was able to visit a couple times with only living about 5 minutes away before they got named #1 and it’s amazing brisket. Can’t go now unless you want to line up at 5am, lol.
I can't wait to try it! I'm hoping I can plan a trip during the days they are open and experience the wait! 😀
@@FattysFeasts the limited days open also makes it challenging but Goldees is worth it. They make their own bread which is also great and the bread pudding is another thing you have to try. One time I was able to try their ribs….. omg lol. If you make it to Fort Worth also check out Daynes BBQ. He’s my favorite BBQ and really thought he should have been higher in the Texas monthly list.
@@DrKevron Yeah, I'll have to plan a trip specific to the days they are open. I've heard all of their sides are to die for! I'll add Daynes to my list too. Thanks for the recommendation!
@@FattysFeasts Don’t let anyone from weird Austin fool you, Fort Worth IS the new king of BBQ in Texas now.
@@DrKevron I got that impression the last time I went to Austin 😁😁
Okay, I watched it even a second time to analyze how you did everything. Honestly, how you produced this video (time stamps and all the detail) is exactly how I would do things. Granted, I am not on UA-cam, but I do this stuff and take notes where I can REPRODUCE EXACTLY my prior cooks: every single time. So, I love your methodology. That's only way to perfect things.
Thanks for your kind words! I try to really explain things so, like you said, you can replicate the same thing at home. I'll add a wrapped and no wrapped brisket to my list of comparisons to try! And I love how you mentioned Covid. I definitely became a better cook during that period. That's mostly the reason I made this channel!
I only wrap when I'm in a hurry. Then only with the correct paper. Never ever let aluminum touch your food. So says Martha Steward. 55 years smoking briskets in Texas.
Why no aluminum?
Aluminum definitely has its place, but I don't prefer it, especially with briskets.
Aluminum has its place for sure, but the reason to avoid it with briskets is because it holds all the moisture in. This is especially true if you're wrapping it during the cook. The one thing that will help with though is a softer bark, if you're a fan of that.
Quoting that dingbat Martha Stewart is a good way to lose all credibility 😂
Okay, I subbed primarily due to your style and delivery so kudos. I am PASSIONATE about how I smoke my briskets, methodology, documentation, etc --- I almost screamed at my monitor when I saw you tilting the brisket to drain off the rendered fat. If you leave that rendered fat sitting on there, during the process of your smoke it will be reabsorbed into your brisket which is what you want (my opinion) for flavor and tenderness. This eliminates having to spritz, too, further, I do not wrap my brisket at all. Once I pull it at 205^ OR if it has a good wobble (or giggle) then I know I have a good brisket. I wrap it in food-grade paper and put it in a cooler to continue to seep so those juices that get released by the brisket as it sweats then as it cools . . . it reabsorbs those juices. If you wrap in foil - that CANNOT happen. A post-smoke paper wrap allows the bark to stay firm, and if done well, a strong smoke flavor permeates (good fire management is needed for clean smoke) which is the measure of good Texas brisket. If you know, you know. I look forward to catching up on more of your videos as there is more than 1 way to skin a cat. Keep up the great work! One of these days I will visit Goldee's as they are 30 mins from my house but you'll have to get there early. LOL!
Glad you are like me and enjoy watching the different methods! I do tip it because in my experience, I get terrible spots of no bark if I don't. I've really been avoiding spritzing since I realized it was also destroying my bark. Definitely gonna wrap in paper next time because I'm a fan of crispier bark. I'm totally jealous of you living so close to some of the best BBQ 😐😐 I gotta plan another trip to Texas soon!
@@FattysFeasts I am not sure what is occurring during your smoke to NOT bark due to liquidated fat. Do you "Franklin" trim your brisket or so you simply season and go? I have NEVER had a smoke where a brisket has no bark in spots. I highly recommend watching Franklin's videos on trimming if you have not done so. There are so many BBQ places near me it is ridiculous. Discovered a new one this Friday called 407 BBQ. First smoke on my new Old Country Brazos smoker on Saturday . . . Not my best but new rig as I figure out everything.
@@tex64 Oh yes I've watched many videos on trimming. It used to be such a process but now its almost second nature. My main concern is if I see pooling in spots that may be trimmed too low. That's why I tip it. If it looks good, I don't. How was the new place? And what were you using to smoke before? The video I put out today was me back on my Brazos. Not as easy to run as the Patriot Pits, but I still love the thing!!
@@FattysFeasts I was originally using a cheap backyard smoker for the family but a large commercial smoker my church has for some work gigs (150-175 people). Haven't been to Goldies yet but next week we are heading to Tyler and hope to check out Stanley's BBQ and their pits.
@@tex64 That's awesome. I want to try cooking on a bigger pit. Just gotta find a place around me with one. Let me know how that trip turns out!
Great video. I have been doing no wrap until the end for a few years. Next time, try this method and you might find you like it more. We do exactly what you did but I pull it when the flat is around 190. I then let it sit until it comes down to 170 and then I put tallow down and wrap in butcher's paper and hold at 150 for up to 16 hours. The remaining fat renders down and you get pure juicy brisket, but you don't risk ever overcooking it.
Sounds like a cool way to do it. I’ll definitely give it a try! So you’re solely basing it off temp in the flat?
Yep. I don't care about the point as that usually ends up around 196 to 197 which is perfect and guaranteed to not be overdone. Then I hold for no less than 8 hours and up to 16 or even 18 if needed. I only do this on prime. With less fat in choice I am not sure how it would turn out. I hear good but can't say personally. Fyi I Switched back to my non business user on here.
@@bigpapam109 Got it. I'll definitely try that out. I've noticed more prime around me lately, which I obviously prefer, but I'm definitely curious how it would turn out on choice.
@@FattysFeasts me too. Ironically I have a decent supplying of prime at Costco for good prices and they are cheaper than their choice which I don't understand. I tend to stay away from choice just for that reason. I watched a video last night and he did choice and it came out great this way. I think select would be the issue due to such limited marbling.
@@bigpapam109 For sure. I don't think I'll ever do select unless it's for experimental purposes only.
Thank you for this video. Subscribed.
Awesome, thank you!
The Thermoworks "Smoke" set is the most useful tool for grilling and smoking since fire.
Seriously though...You can't beat the convenience and range of that thing!
My first time at this channel. The brisket looks amazing. You know your stuff. Most people don't realize that one of the reasons for wrapping is to control smoke flavor. I've heard Aaron Franklin state that he prefers not to wrap when running clean smoke. He was not referring to the restaurant operation though. Just one observation, Jonny White at Goldee's prefers to pull the brisket when still a bit bit tight, before a long hold in a warmer. However I'd say that is a matter of preference. Great work.
Glad you discovered the channel! Welcome! I've heard those same things as well. I do wish I maybe pulled it a little sooner, but that part of the point just wouldn't get tender for the longest time. Next time I'll probably try that, along with wrapping in butcher paper for the rest.
I've noticed my briskets are taking a lot longer to cook recently, I cooked a 12 lb last Saturday and it took 18 hours. It was 12 lbs before trimming.
What grade meat are you using? Seeing as I was having the same issue, I really wonder if it is just a case with choice meat specifically. The longest brisket cook I've ever had was also 12lbs prior to trimming. Makes no sense.
@@FattysFeasts This particular one was prime and I did freeze it for a month but that shouldn't be an issue. I don't know, for me it's just more time I have to drink beer!
@@joe7917 Nothing wrong with that! My problem is trying not to get shithoused while filming videos! 😂😂 But sometimes, when the beers are flowing, they are just too good to put down!
It may have had more moisture in in than usual, making the stall longer. You didn't mention temperature, I've gone 15 hours routinely at 225.
Impressive video, thank you!
Glad you liked it!
I am going to try this with my next brisket
One of my favorite passions is cooking and this looks amazing and so good. I wish I had the money to afford a smoker and a nice brisket. As of right now I've only heard of the legendary smoked brisket after watching these brisket videos I'd say the hype is real because that looked like the most delicious piece of beef I've ever seen. I just wish I had the chance to try it. This looks absolutely phenomenal and has my mouth watering 😂 I love it I'm no brisket professional but I'd say you nailed it 9/10 (I say 9 only because I couldn't try it lol)
I'll take the A- for good reason 😂 The brisket is absolutely king! If you need advice on smokers that are more affordable, message me on Instagram. I'd be happy to point you in some different directions!
If you can't afford smoker or to buy brisket, then you must be having a hard time financially. I hope that changes for you this year. I really do. Because to type that, you must really be in a tight spot with money. I'll send some good vibes your way, and hopefully this is the year you get your first smoker. Lowes has some electric smokers under $300. I started with manual smokers, then competed for a long time in the Florida BBQ circuit with a 14 foot smoker trailer. Now, I use an electric smoker because it's less work and cleaner. I keep it out by my pool, so it's less messy. Hopefully you can squirrel away a little extra money each month and get a smoker this year. Good luck!
@@Rob-dp3vr I have a family of six that I struggle to take care of money is beyond tight I'm so broke it's normal for me to struggle as sad as it may sound to some people but poverty is real some people don't understand how lucky they are to be able to celebrate holidays or buy there kids gifts or birthday presents. I've never been on a vacation and I've never been able to have money saved because I don't make enough money. Years ago I had hopes and dreams that one day I would be well off and my kids wouldn't struggle but that's not the case. I feel like no matter what I do this is my life. Some people are just poor and don't have the same opportunity as people who are more fortunate. Things are alot better for me now than they were when I was a child. Back then I got free food from food shelter or got food from out of grocery store dumpsters. My clothes were hand me down clothes that were picked out of the trash. Unfortunately I didn't have parents for long my dad went to prison when I was a just a little boy 7or8 and my mom died just a couple years later when I was 10. since then I've managed to burry 3 my siblings none of which made it out of there thirties. I was in and out of the system being adopted by some messed up people who did messed up things to me and then dropped off at school and told me and my principal i wasn't getting picked up that I had to find somewhere else to live. Life has been difficult and yet I still manage to try and keep a positive attitude about life. Living a lavish life would be nice but it's just not in my deck of cards. Maybe in the next life I will be dealt a better hand. Sorry for going on a huge rant idk why but I just needed to talk about it.
Just kind of curious...i have a small little off set that i recued and cleaned up. Looks like it will just fit a brisket in it. Since it is so small will 250 be to high of a temp to cook it at or should i go lower like 225?
It's more about where your hot spot is on the smoker and where the heat is beginning to rise. Have you done a test burn or a biscuit test?
I cook my Costco Prime brisket with the fat side down, since the highest heat is from below in my Traeger Texas. This makes it easy to brush some bacon fat over the meat at around the 5 hour point, after the bark is set. I don't wrap at all. The fat on the outside of the meat seals in the water and powers through the stall. 20 pound briskets that normally take 14+ hours to cook without the bacon fat only take 10 or 11 hours (225F for the whole cook.) Rendered tallow can be used instead of bacon fat. Some people swear by Wagyu beef tallow, which is available online. Depending on the pellets, I might augment the smoke with a tube smoker for the first 5 hours. I recently discovered Knotty Wood almond and plum pellets. A 50/50 mix of the two is amazing with beef. Otherwise Black Bear pecan, oak, or a mixture of the two are also wonderful. Wine infused pellets and pellets made from whisky barrels are also great with beef.
My friend just got a Traeger and he wants me to borrow it to cook him a brisket. Good to know the heat comes from the bottom, as I'm not an expert on pellet smokers. I told him about the Knotty Wood and apparently he found something else, so we will see, but I have heard they are amazing!
I never wrapped it when I cooked it and people begged me to make it. The bark is what it's all about.
Absolutely!
You can always get your bark crusty again with foil... you just need to immediately uncover your brisket and let it sit for a few hours on the counter.
This is true, but with the way I cook briskets, I want to go to bed right away and not worry about that.
What type of warming trays do you use, to hold your brisket?
I actually have built in Toastmaster warming trays in my kitchen. They work amazing!
Thanks for this video i was wondering about the Goldees method. What kind of warming trays do you have?
Glad I could help. I definitely recommend trying it. As far as the warming trays go, I have some old school toastmaster brand that are build into my cabinets. My kitchen is very retro and the funniest thing is that I bought this house before I was even thinking about BBQ, so these just came in handy ironically!
its so hilarious when people do a "pull test". It means nothing outside of a competition. In fact, i've never seen a "failed" pull test where the brisket was terrible.
So true. However, I have had both overcooked and undercooked brisket which is just disappointing. Especially here in the Northeast, people tend to be inpatient when it comes to finishing their briskets and allowing proper rest and tenderness.
Sure it means something. You can tell if its tender enough if it just breaks apart and if theres a tug to it then it wasnt done enough
@@Daniel-zv4to that happens in my mouth not my fingers!
@@CB-nd9ki for video recording purposes your test isnt viable. That works to show you, it doesnt show others
@@Daniel-zv4to huh?
Awesome video thank you. Lots of info. Do you think you would get the same results with a different type of smoker? Like an egg or pellet smoker?
Thank you! I don't see why not. Actually, since those provide less of a smoke flavor compared to an offset, you'd probably be better off not wrapping. That is unless you notice the brisket is really drying out.
If you smell brisket up at Snipsic Lake it’s me, just got my Goldee’s rub in the mail can’t wait to try once winter#2 ends 😂
I've been seeing that stuff everywhere! Let me know how it turns out. Or just invite me over😂
What kind of warming tray setup do you have. Great video.
My warming trays are actually built into my kitchen. They are old school thermador trays.
@@FattysFeasts got it. Thanks for the reply. My oven can calibrate to +&-30, but will not go below 170. I’m looking for a oven the will go to 140 and hold a couple few briskets.
@@BobBobSquared If you wanted to, you could always purchase a small warming tray. I know they can be kind of expensive, but if you're cooking regularly, it may be worth it.
After preparing my Brisket, I smoke it for 10 to 12 hours, depending on the black bark I get. I wrapped it in foil for about 30 minutes and then took it to rest. My pink smoke ring was about 2/3 of an inch into the meat and my bark was black. All I can say is everyone loved it, called it tender and smokey. By the way, I smoke with a combo of 50/50 Mesquite and Hickory. Low and slow my friends!
I just want to add that I never used a meat thermometer in all the years I have smoked meat since the early 90's. A lot of trial and error for sure! Dry smoked turkeys, briskets, but not pork buts. Hard to mess up a pork butt. Now I am trying my lack of skills wirh a Pellet smoker. My first pork butt for Ed pork turned on great on my Z Grils smoker. Hope others go as well.
Can't rush things at all in BBQ 😁 The meat thermometer use (or lack of) is a tough concept for people sometimes, especially with briskets. I've seen so many people stick a probe in right in the beginning and really, if you're going to use a probe, you don't need it for at least 9 hours. Keep me updated on your other smokes!!!
Looking forward to you growing in detailed content in your videos and catching up to the other UA-camrs cooking brisket methodology.
Thanks so much for sharing
Glad you enjoyed it!
Just found ya here on You Tube, Video is great! I’ll check in later! Thanks for the video!
Glad you enjoyed it!
That brisket looked awesome what is your warming tray does it have temp control does it go to 140
It was amazing! My warming tray is an old school toastmaster that's built into my cabinets. Got lucky as it came with the house! It can go to 140 but I usually just keep it at 150 to be safe. I'm not looking forward to giving the smoker back 😥 but hopefully I'll have my own in no time!
Ha ha, at the 14min area when you come in, and say you can't believe it... I do that every time! they always seem to get better :) yum!
Hell yes! Gotta love when something works out better than before!
That stick burner looks awesome
The thing is a beast! Link is in the description if you wanna check it out!
i never wrapped a brisket, tell i started doing comps in 2003 before that all unwrapped. new sub. in the 70s i covered mine with a brown grocery bag. ,,
That's some old school stuff right there! Love it!
Looks awesome
Thanks man!
Holy Cow! It could be the extra stuff that is put into the cow. I too am experiencing the same times on a Pellet smoker.
Interesting...Is it with Costco briskets?
Good job dude
Thank you!
What are you using to hold it that long? I’m assuming some type of warming oven but I’d be interested in specific models? The cooler is good but not for that amount of time. Thanks in advance.
I have some old school Toastmaster warming trays that are built into my cabinets. My kitchen is extremely retro, but they work great. Perfect size for holding a brisket too! They have various setting for crispiness vs moistness which is pretty cool.
Just dis a 14lbs brisket without wrapping. Cooked it on pellet smoker. Set temp and 200F and pit stayed right at 220F for the whole cook. Took brisket off grill when internal reached 195f. Set it in pan, covered with olf t shirt and then covered pan with foil. Set pan in ice chest with a little hot water in bottom of chest. Watched internal temp raise to 206F while in chest. Removed brisket when internals dropped to 167F. Began alicing and eating, recovering after every slicing. Was awesome! Family said it was my best one ever.
Sounds delicious! How long did the cook take?
@@FattysFeasts I put it on at 7 pm on Friday evening. Pulled it off smoker 7am Saturday. Was slicing around 10:45
Damn for 14 pounds that ain't bad at all!@@74alfano1
I have never wrapped my briskets and I have done a lot of briskets in my day. I can’t bring myself to wrapping during the cook just to accelerate through the stall. Great video. Now, what is this warming tray you speak of?
Yeah neither can I now 😂 Glad you enjoyed the video! My warming trays are toastmaster brand. Built into my kitchen. Funny thing is I bought the house before I even started BBQ, so that worked out to my advantage!
Great looking brisket
Thank you! Tasted as good as it looked 😃
I thought the overnight rest was BS but i had a brisket come out at 9pm and had to put it in the oven on keep warm overnight and holy shit it turned out really really good
I thought the same until I tried it also! The longer the rest, the better!!
Full disclosure, this is the first video of yours I’ve seen, but I enjoyed it. You ask what else you should feature, I would love to see smoking of meats like rabbit and goat.
Glad you found me and enjoyed the video! That's an interesting idea that I will add to my list!
Awesome video! When you say warming tray do you mean your oven? Because I was going to hold a brisket for a long time in my home oven and I used my thermometer to test it. Apparently the lowest setting 170f means anywhere from 160-spikes even close to 200f! 😢
Yeah that's pretty typical with ovens. They sell some that go lower or you can modify yours to go lower to 150, but that's kind of a pain. I actually have built in warming trays, as my kitchen is extremely old school. Got lucky buying the house I did before I was even into BBQ 😂
I've done wrapped, no wrap, and foil-boat. I like foil-boat the best I think. Haven't ever brought myself to full foil wrap. Pretty sure I already know how that'll go
I still need to try foil boat on a brisket. Yeah, I would never do a complete foil wrap on a brisket!
I like foil boat too
Just did the foil boat, best brisket I've done. PitBoss pellet smoker. The crust was crazy
Dial your warming drawer down to 140. Thats the word on the street right now. Great video. Keep'em coming!
I just like to aim on the safe side is all. 145 is the lowest I'll go, because I'm weird LOL
You're not weird bud, but from what I have learned is that 140 is the neutral holding temp for briskets. Anything above that, you are still cooking the meat. Don't know if it's wrong or right but it works for me! Like I said, word on the street. Thanks for the video!@@FattysFeasts
@@txpitmaster6127I have a gas stove and it's stupid inconsistent on the low sude so I set it at 150. Could be at 145, 140. Who knows? So I figured 150 is good.
Looks like you did a pretty good job for a Connecticut boy. 👍
Don't know if you've tried using the wagyu tallow or not, but I definitely recommend.
😂😂 I tried my best. I've been thinking about getting some!
@FattysFeasts it's a totally different mouth feel than the rendered fat from a choice or prime tallow. Taking the wagyu tallow and smoking it is what I would call a game changer. Try it sometime. Of course it's a bit more expensive, but I believe worth it.
@@t-reyh5937 Good to know. I'll give it a try!
Never heard you say it was a delicious Texas Brisket !!
I thought I did but maybe not. It was a long day!
Good job of that I'm thinking of doing that that looks awesome can you let me know how many hours did you leave it rap
I didn't wrap it
I've been wondering about this bc about a month ago I was cooking a brisket and I had a fairly good size piece of trimming that I had to cut off the flat so it would fit on my kettle. I just let that piece of trimming ride the whole 10 hours of the cook uncovered. When I was done I let it rest for about 30 minutes. The bark was nice and crunchy and the meat was as tender as could be. I'll definitely have to give no wrap a try. Great vid.
That's pretty interesting. Definitely give it a try. I don't think you can go wrong!
What do you use for warming tray? My oven doesn't go down to 150°. Curious on what you use.
I have some old school Toastmaster warming trays that are built into my kitchen. They came with the house, which I purchased way before I even thought about BBQ. I know you can do something to bypass an oven to make it go lower, but I'm no expert on that!
Been telling this to people for many yrs. Even here in Texas most will look at you like you're crazy. I make a sop mop and start applying when parts start getting a little crispy. Just don't bump the heat up to much and trust the process. I have a friend that brings me select briskets to smoke for functions he has. Definitely was more than a little nervous the first time i tried it. But they come out good. Prime is easier to cook and oddly enough shrink less. Once you've mastered selects, primes are a walk in the park. BTW. I smoke them on pellet grills from start to finish. Never any complaints about lack of smoke flavor. I do flip and rotate throughout the cook for faster cook.
That's surprising considering the whole "Texas crutch" idea. Patience is what it's all about! What kind of pellets do you use? And when you say flip, you're actually flipping it from fat side up to fat side down?
@Fatty's Feasts My favorite for some time has been B&B mesquite. If i want to add a deeper smoke ring with a little zing I'll mix in some cherry. Yes sir. Flip, flop, and rotate through out the cook. Always did when i was younger. Wasn't until i started watching UA-cam that i thought maybe i was putting in to much effort. Didn't like the results, so i started turning again.
@@duanehenicke6602 Hey, it's all about what works for you and your smoker! And I'm sure the mesquite pellets add that flavor!
"trust the process" exactly!
I use a camp chef pellet and still fairly new to cooking brisket. I can only get that level of bark letting it go the whole time unwrapped, so I am excited to see that foiling after the cook won't ruin the bark or flavor.
Going to try this very soon!
For anyone who can answer - where does one find a hold oven? I use the cooler method, and a normal ovem normally diesnt go that low. Without getting some commercial unit, is there a way to make one or buy one?
You could re-program your oven to go below 170 or whatever the lowest setting is. Just keep in mind if you do that, you'll always have to take into account that you're off by 40 degrees when cooking something. Kind of a pain, and I'm not sure what kind of oven you have.
@@FattysFeasts and the resulting flack from the wife!! Thank you for the info and great content!
Good video!!
Glad you enjoyed it!
Awesome 😁
Thanks 🤗
Wrapping a brisket is mainly done to push through the stall but is not a necessity, if you have the time, cook it without wrapping or do the foil boat method.
Absolutely!
I don't wrap it in my Pit Barrel and I cook hot and fast anyway.
6 hours in the PBC then it goes in the oven at 150 for 10 hours or so wrapped in butcher paper with a warm mixture of 50/50 AC vinegar, 1 fresh squeezed lemon, a handful of crushed red pepper and a tablespoon of lard.
Usually just put it on top of the PBC for a half hour to warm it up before the brisket goes in the oven.
Comes out wonderful. Might experiment but if it's working probably should leavecwell enough alone.
Oh, no trimming either. Goes on as I take it out of the wrapper. Renders just fine.
That sounds like an awesome technique. I may try that!
@@FattysFeasts I forgot to say that I rub the whole brisket with lard before putting it on.
Ohhhh that's a thing of beauty, making me HUNGRY !!!!!
Should have tried it. It was DELICIOUS!
What do you use to spray?
I have Never wrapped a Brisket during cooking and I have smoked a Lot of Briskets in the last 40+ years. Everyone who has eaten Brisket at my house has always raved about them & wanted to take some home. Goldee's is doing it right, I may have to take a trip to TX & give them a try. Good video, btw. One more thing, I do MINIMAL trimming to a Brisket.
I don't think I'll ever wrap one again honestly. I still need to visit them also! When you say minimal...how minimal??
@@FattysFeasts VERY minimal. I used to just take it out of the bag, season it & on the smoker it went. Now I take a little, very little, of the bulge of fat off the point to allow smoke to flow around it better and it's good to go.
@@pbford71 Interesting. Do you notice a lot of unrendered fat? How long do you smoke it for?
@@FattysFeasts not that I have noticed. I usually smoke about 1hr 10m per pound. when i lived in TX 30 yrs ago a lot of ppl I knew did it the same way, no trim "just smoke the damn thing" as they would say. Now, I wouldn't do this at a competition since judges can be a little anal about their fat intake. LOL
@@pbford71 Interesting...Now you got me thinking! I know not trimming was popular a while back, but I've never tried it myself.
How did the tallow affect it?
This is the first time I've watched this channel and for some reason this guy reminds me a little of another UA-camr named Brandon Herrera.
Never heard of him lol
How dare you, Aaron Franklin, is the barbecue Messiah!
😂😂😂😂 I know, I suck!
How does spritzing the outside keep the inside meat moist?
BBQ is like beer, wine and whiskey. Everyone has different palate’s and preferences. I don’t judge, you do you. That being said I have tried every method and I personally prefer butcher paper wrapped. My wife and I are planning to run the Texas BBQ gauntlet next year and Goldees is on the list so we will see.
Definitely. I like a crispier bark, but some people just don't, and that's perfectly ok! Let me know how it goes. I want to do that at some point soon also! I didn't visit nearly enough places when I last went because I got sick during the trip 😑
Nice end results! Love that bark! What warming trays are you referring to in your video for holding the brisket for so long? Are you using your oven on a Keep Warm setting or a commercial grade food warmer? And if so, what brand and type? Thanks!
Thanks! The bark was definitely killer! I used toastmaster warming trays that were from the 70s built into my kitchen. I have since moved and now have an oven that has a keep warm feature that gets down to 145, so I'll be using that going forward. Either one will work great!
@@FattysFeasts Nice! I used my oven at its lowest setting of 170 degrees, with a water pan, to hold a prime brisket for 12 hours last night. It worked quite well. Brisket was super tender and moist. Would love to get a dedicated warming cabinet at some point in the future without having to spend a small fortune for it. lol.
Awesome! I know home depot has some. I have done ZERO research on them, so I can't speak to if they are good. My assumption would be they are average, but may get the job done without spending a fortune.@@coreym3675
@@FattysFeasts thanks, I’ll check that out. I’m also looking at trying a different method by only smoking the brisket until it hits 190 degrees internal, set it wrapped on the stovetop and let the temp drop to 150 internal, THEN put it into the 170 degree oven with a water pan and hold for 12 to 14 hours. This last brisket was really good, but was a little over done. It was falling apart and couldn’t even attempt a bend or pull test. lol.
I hear that. Have had that happen before. I wouldn't let the temp drop then raise it again. I would just only let it air out to around 180 then rest it in the oven if anything@@coreym3675
I tried no-wrap for a 12 lb brisket this weekend on my WSM, and it took so long to get to finish temp after the stall, even after I bumped up the temp to 280-290. FLAT completely dry and overcooked, and i pulled it at 199. Rested for 10hrs @150. Point was perfect tho
What grade meat was it? And do you cook fat side up or down?
@@FattysFeasts Prime grade. Used empty bowl as deflector w/ no water. fat side up
@@chubakka03 Hmmm...I'm surprised that the flat was dry. Maybe just try it fat side down and see if you get any better result.
@@FattysFeasts
I wrap in the cool down process. When I pull it off the smoker, I wrap then wrap a towel around it and place it in an ice chest “no ice” lol , for about two to three hours. Come out warm and juicy
Honestly, if you're resting for only 2-3 hours, you really shouldn't need to worry about a cooler. I would just replace the wrap and let it sit. If it gets down to 170, then stick it in a cooler for the remaining time. I've put it in a cooler immediately after pulling like you have before and it ended up overcooking, so I shy away from that now.
damn, if I had an electric stove like you, i'd be grilling and smoking everything. Very well down on the brisket.. inspiring :)
Glad you enjoyed it and it inspired you! 😁
Last was a 6lbs and I cook at the suggested temperature 225
160 internal wrap till 205
Was it just a flat?
My friends and our girlfriends are going on a trip and we want to smoke a brisket but we are attempting on a propane grill. Where exactly do you get the beef stuff you put down on the tinfoil?
It's just the fat that I trimmed off the brisket prior to cooking. If you can take those trimmings and throw them in a pan in the chamber, you can render them down during the cook to make the tallow. If you don't have the space for that, you can also render it down on a stove top. Won't be smokey, but will still get the job done!
Next brisket I won’t wrap till it’s time to rest.and give it a go. Thanks for the video.
Let me know how it turns out!
@@FattysFeastsI am looking into building my own pit based on the Goldee’s design. I can’t afford to buy and have one shipped to Aussie and no one here make one of that design.
So I am going to get taught how to weld and I will try to build my own.
@@PubRunner Let me know how it turns out! I wish I had the skill to build my own, but everything I touch breaks LOL
I may have missed this but how long in the warning tray?? I saw a similar video where the guy wrapped it after cooking and placed in 150 deg oven/grill but he never said how long?? Thanks
I say no less than 8 hours, but I try to go between 12-14. The longer the better! I would also say no more than 16.
@@FattysFeasts yes, sir and thank you very much for the quick reply. So, you’re technically not cooking it anymore. Once you get it into the 150° warmer. Obviously, it’s just a glorified rest, I figure. Anyway, the physics of cooking food still fascinate me.
@@markhooton2569 Correct. That added rest time really helps break down everything and allow the meat to relax after that long cook! Just trying to keep it food safe at that point. Food is very fascinating, especially meat!
I love to bbq, never have had a smokr (but love brisket!)Couple weeks ago my brother in law shoves a brisket at me and says "Make this for lunch tomorrow, guy next door is letting you use his pellet smoker!" I slapped seasoning on it, set it to 225, pulled it out at 195. Rested 3 hrs wrapped in foil. Was delicious!!
Glad it came out amazing!!
Perfect fat render! Been doing the foil boat on my last few briskets, but I'll go this route on my next cook.
I want to try that method too, but I have a hard time believing it will beat this, especially if you like a crispy bark. Let me know how it turns out!
What did you rest the brisket in, for 14 or so hours? Thanks!
I have a very retro kitchen that came with built in warming trays!
I've got a guess on the reason for Choice briskets having a longer stall. Prime beef will have more intramuscular fat, and fat is a great conductor of heat. The stall is caused by evaporative cooling, and the fat inside the meat most likely heats up the moisture more quickly to create a shorter stall. Dry aged beef will also have a shorter stall due to less moisture. A test of adding more fat to shorten the stall could be done with an injector or with a Wagyu brisket.
Interestingly enough, that's what I've been thinking as well. Plus in the end, you get a worse product unless, as you said, you inject. Next time I get a choice brisket, which I'm honestly trying to avoid, I may do that!
@@FattysFeasts I’m in an apartment, so my only bbq that I can do is not really bbq, I just have to fake it in an oven. Someday we’ll get a house and I’ll start figuring it out. I hope to have a nice offset like yours someday. Baby steps though, probably going to start with a WSM and make a few mods to it.
I just wrapped a cook up of a 14 pound brisket a couple hours ago. i noticed 2 key things screaming at me as i watch your video. You handle and open the smoker a lot. I know you're filming but my best ribs and brisket. I don't open the smoker till I'm at my stall. A brisket, 160-170 range. I run a Meater + with a wifi bridge through a ipad. I put a probe in the flat and a point. This helps me keep a check on my temps without heat loss. I run a pellet at 225. My brisket is done in about 10-11 hours. 2 things. you want to trim the brisket as evenly and square as possible. This helps keep a even cook. you can wrap at the stall and just finish it off in the oven vs burning wood. As you said, smokes all absorbed at that point. A note on pooling, you get pooling when temps are being run hot. but left alone, the pooling will go away on its own. hope that helps. I'm also curious if you ever do the "biscuit test" to know your pits hot spots. I know my left side favors a few degrees hotter so my point goes there and i leave more fat on the point for a cushion to get my flat and point temps to even out.
Yeah it may seem like I screw with it a lot, but in reality, it's really due to the filming. It is amazing how much opening the smoker constantly can bog down the cook. I'm not sure what you mean about keeping the brisket square? I trim to make it aerodynamic so the heat can go over and around the brisket. If it's square, you risk getting burnt edges. I did do the biscuit test on this guy and filmed a video on it. Pretty even all around with some control of the dampers. If you run it wide open, the draw is absolutely insane. My new pit is the most even pit I've ever run. Hot spot is about 6 inches from the firebox, even with the dampers wide open.
Thanks for the clarification, "Square" meaning to even up. my sides are cut flush like a piece of bacon. removing those hard fat pockets. the edges I round as well on the point and flat like a half moon. But if you rotated my cut of Brisket. it would almost resemble a rectangle. I used to split my flat and point but got tough results. I also tried going whole but trimming less fat. Still a tough cut. My go to is to get the fat layer carved down to. A brisket with a quarter inch to 3 quarter of a inch of fat on top as one smooth even layer. I try to use a wide flat continuous cut to avoid any saw like motions that would leave a wavy dip up and down effect. Lastly, I go fat side up, 250F with a Meater+ probe. One in the Point one in the Flat. I aim my point in my hottest spot of the smoker. I close my smoker and let it untouched till I hit my stall. Quickly go smoker to plate, close my smoker, Then wrap in tinfoil and punch my probes through the foil. I put my brisket back on and aim for just shy of 200. The on key detail i've noticed it when deciding to rest. I used to pull meats dead on the second it it target temp. however that's not enough time to render like i want and get my brisket tender. So I keep it on another 30 min. I'll see the degree just start to go up by a factor of one. I'll pull it for my rest. This has been the only way outside of a 12 hour Sousvide. That I've gotten Choice briskets to tender fall apart levels without full on dry. Pork btw has gotten so bad for me in jersey here. I only buy prime pork no exceptions. I've seen Choice ribeye steaks go down hill in tenderness since mid summer too. I usually get 2 inch thick ribeyes and Sousvide them. I've had to move to prime cuts.@@FattysFeasts
Ok that makes more sense now! All good points. Yeah I've seen a few people on here say "you must split it" but literally no one I know does that and you definitely get better results not doing that. I don't understand what's going on with the choice stuff lately. I got some 2 inch ribeyes I'll be doing on the grill soon though, video to come!!@@keitha2003
Texas monthly awards once every four years. So Goldees keeps the title for four years. Also when Goldees was awarded the title they were wrapping in butcher paper only with no tallow.
This foil method is somewhat new and occured after the title and is anticipation for next Texas monthly.
Nice job sir.
Thanks for the info. Glad you enjoyed it!
Dont u have to wrap ur brisket if it stalls mid cook?
Good video
Thank you!
LMAO "im not shit-housed!" - that was funny. Also could not tell it was 3AM at that point in filming cause the lighting in your house. I probably wouldve been shithoused by then
Right?? For once I was not. I actually was pretty proud of myself 😂
Hey Fatty, when you say resting tray at 150, how long did you leave it there? Or did I miss understand. Additionally, does this step cause it to continue to cook?
I left it in there for 14 or so hours, which is typically what I do. I usually go between 10 and 16. If you let it rest out of the tray for say 30 min to an hour, it will stop the cooking process on top. However, the inside will continue to cook, sort of, and get the inside super tender. The longer you go, the better the results!
@@FattysFeasts Gotcha, thanks for the info!!