Is this the first officially confirmed demonstration on UA-cam about how (beep) uses paper and tallow in their wrap? No more rumors or eyewitness accounts; this is literally the workflow.
Pretty crazy seeing how far Jeremy has come in the last few years. He went from making humble videos in his backyard, and now he’s working with the absolute top players in the BBQ game. Kudos to him!
Seems Goldee's owners were very open about how they cook, and were willing to go head to head with other types of cooking. Honest and no fear. Well done!
He's pretty honest. Even says the Rub is essentially 2 parts 16 mesh pepper, 1 part kosher salt and 1 part Lawreys. They've changed it a bit, but it's likely still just a lawreys inspired seasoning changed a bit. Plenty of videos of their whole cooks at the restaurant.
I've been smoking briskets for 30 years, but I've uped my my game so much in the last two years with the UA-cam videos of these two guys! Texas bbq will always be the best for me!
This is incredibly helpful! I am seriously impressed by the fact that you pulled together such a powerhouse of pit masters and BBQ experts in the same place AND that they were willing to share so much with all of us. Much respect and appreciation for everyone involved!
Jeremy, could you clarify a few questions for me, please? (1) Did y’all wrap the Goldees brisket at 195° or when it was probe-tender? (2) How long did you let the Goldees brisket rest and cool down before sticking it in the warmer to rest? Thanks in advance!
This might be my favorite video of all time. Everyone involved are collectively my favorite. Also - I really appreciate Goldees being so open about how they do things and working with content creators.
I just tried the foil rest method yesterday, for he first time. It stalled out around 190 for quite a while. Then it would drop a few degrees, go back up, drop again, etc. But it finally made it. The flat end probed tender around 195 degrees. I wrapped in foil with some tallow that I had smoked, and let it rest in the oven (140-150 F) overnight. This morning, my son and I both sampled the finished product. Wow...it was fantastic. Great fat render, bark, texture, tenderness, flavor, etc. Very impressive and easier to clean up. I'm planning on doing this method again!
@@ZmannR2 I'm thinking it was tender because it hovered around 190 for so long. I've heard that the connective tissue breaks down really quickly around 203. It'll still break down at lower temperatures, but it just takes longer. Mine won't officially go lower than 170. But there's a feature where you can offset the temperature up to 35 degrees in either direction. It's in the manual and there's no way I would have figured it out otherwise. Yours might have the same option.
@@alfromtx245 Same here. If you don't have the original manual, you can look up the make, model & serial number on the internet. After setting it 25 degrees lower than the lowest temp read-out (that's my method) and resting your brisket don't forget to set it back to zero offset or your wife will be very upset when she uses the oven while not aware of the offset temp you left it on. Don't ask me how I know !!
I attempted to go to college in Austin and I didn't think that there would be a BBQ place that could out-do any of the places in Austin. I went to the Goldee's BBQ class and found out why they are #1. These are The Young Guns! They are the Real Deal!
Hey Dave, Jeremy said they let them cool down a little before they placed them in the warmer. Since you took the class, did they mention how long, or at what temp they are looking for before they place it in the warmer? Thank you
@@realpiece4082 These guys go by feel but I think the final temp was in the 190's and rested until about 140 then into warmer. It seemed that most of the folks there were going to open their own BBQ place or looking to in the future. I'm just a backyard guy that wants to learn.
Great video! Two questions: did you say what temp was used for this cook? And what can home cooks who don’t have a warming oven do - does rendering continue in the warmer for 12 hours? I’ve had a lot of success with a large cooler with the brisket wrapped and in a towel, but want feedback on how long to do that.
Jeremy, I met you at Windy City Smokeout this year, (motor boat guy 😂), thanks for taking time out of your busy day to discuss offset smoking and methods with me. This is the best video you’ve done yet, was so excited to watch it and hear comments at the end. I’ve always wrapped in paper but think I will be trying foil boat and then maybe the Goldies way. Starting at 200- 225 first couple hours to get that smoke locked in like we talked about, then bump it up. Thanks for the awesome vids!
The tallow isn't smoked on the foil rest and doesn't permiate through the boat. Smoke permiates the paper and so it's essentially being cooked with smoked tallow regardless of whether the tallow was presmoked or not. That's potentially why the paper one had a bigger smoke punch.
This is a great experiment. I've tried various forms of the paper and no wrap methods myself, but not side by side. I have to say my personal best brisket cooked on mesquite for 20 hours unwrapped and rested overnight in foil & towels in a cooler. Keep up the great work, love seeing shootouts like this.
This was solid gold! I love following all of you and this was the coolest collaboration in BBQ! Something special going on down there at Goldee’s folks. Hope you catch it!
Seriously the best barbecue video I have ever seen. This video was just so informative. I am planning on trying the foil rest method on my next brisket.
The panel discussion here is incredible. The best chefs I've ever worked with think they are the best, but are also massively open to being proven wrong, and you could see that here. Great video, thanks! I'm doing my first brisket for the 4th next week and I'm going foil rest - if I can figure out a 150 degree warmer between now and Tuesday!
What a great video! Kudos to the team at Goldee's for participating and allowing this to happen. And full appreciation to everyone's honest and unbiased thoughts. Like Harry Soo would say, this is about sharing BBQ love!
I use the foil boat, chiefly because I cook on a kamado style grill (Kamado Joe Big Joe). With the heat coming from below, even with dual layers of heat deflectors, it has made the most logical sense. I will readily admit that I haven't experimented because of the expense and time. But I think the method will vary depending on what we are all using for our cooks.
I do love a foil boat and I do love a paper wrap so I thought to try an 8 hour smoke naked with 4 hour in a boat. First 2 hours at 185 then 2 hours at 200 and then 4 hours at 225. Tallow at the bottom of the boat and a little on top. 4 to 6 hours at 250 running strong. Then I retallow in paper and rest for 24 hours in an old school foam cooler and that is the most tender brisket with a super crispy bark and gives you that breathability in the rest to allow the smoke to retain without washing off the bark in the foil hold from Goldies. I THINK this is my favorite method and that is the one where my chef friends say is the best brisket they've ever had. Super crunchy bark with amazing fat render and yet that difference between flat and point is so miniscule that people don't care what part of the muscle you cut. I would try this for a cook and see what it gives you.
I also use white oak for all but the last two hours. The last two I use cherry wood. Great flavor and even better color and if you monitor extra close to ensure you don't go above or below that 250 mark (above that the smoke gets super acrid to me and ruins a lot of time and money). I have ruined more briskets than I care to admit but this seems to be the secret sauce for great smoke flavor, super crispy bark, and juicy tenderness. Warning the magic is in the first two and last two hours. You screw that up there is no return.
The proof's in. Brisket, and it's in a dozen variables proteins. A funny thing. Here's an idea. Take the biggest chuck roast. You can get your hands on and cook it like a brisket. It's unbelievable and wrap it in paper❤
@thefalcon9536 I have been told to try that. I also have been told to smoke a chuck shoulder roll which I can't wait to try. Beef shanks are awesome to smoke but I recommend smoking it naked for as long as you can and then using foil. I love it. Smoked a leg of lamb as well which I thought was gonna be way too gamey but I wrapped in paper with tallow and that thing came out beautiful. Made a smoked pepper and mint jelly with it and it killed.
I like brisket so much that I wouldn't turn down any of those ways to cook a brisket if I was offered it. All great ways to cook brisket, I use them all just depends on the mood I'm in at wrap time. Awesome collaboration with everyone, I thoroughly enjoys those.
I love how Brad comes into his ultimate comic relief in collab videos. He’s genuinely really funny, and that’s hard to reproduce in a scripted solo video.
That's how I was taught for most any roast when I was a kid. Go by the squiggle. Thermometers were all crap back then unless you could afford a real pro model.
I have never met Jirby, but I know he used to work at Franklin. That is why Jirby has the creds and the guts to call BS on Franklin's book and state that Franklin never followed the methods in his own book. Jirby follows his own rules. He uses lighter fluid to start fires. He does not follow the "clean smoke" rule. And he exposes the lie that most Texas pitmasters use only salt, pepper, and garlic. Jirby even mocks Franklin's "If you're lookin', you ain't cookin'" rule with his own rule, "If you ain't lookin', good luck cookin'." I congratulate Jirby for having the courage to call BS on the false information that still controls the Internet BBQ world today. Jirby marches to his own tune, and that is why he has marched all the way to the top of the BBQ world.
Great video! What I've been doing is wrap in paper to finish it off and then I wrap in another layer with foil when it comes off. I shoot for a 4hr rest. I like my results but I might just have to try that foil boat method. Cheers!
Awesome video of some of my favorite BBQ UA-camrs. I'm gonna try the Goldie's methods next and see how it goes. The foil boat method has worked the best for me so far.
Hey Jeremy, I’m watching your videos from Iraq and have been applying what I learn out here on a smoker my buddy made me. This is one of my favorite videos yet of yours! I look forward to trying Goldee’s method along with the foil boat method, as I’m pretty familiar with how the paper wrapped briskets come out. My 2 questions are: 1) why was the unwrapped one done around 195°? Obviously the goal is probe tender, but I often hear 200-203° is a good general rule of thumb. Reason I’m asking is because the other 2 stayed on longer to “finish up”. We’re they all pulled around that 195° internal temp or did the paper and foil boat go longer? 2) did you learn any good tips on resting a foil boat method? I’m thinking to wrap it in cling wrap or even butchers paper for the rest, but don’t know if that would mess with the results negatively. Thanks bro!
I'm only taking a guess here, but he more than likely said "around 195" because a brisket is done when it feels done. It could be done at 195, it could be done at 205.. every piece of meat is different. Going by temp is just a gauge, always go by feel.. if the probe slides in like butter... it's done. They were all likely pulled when they were probe tender, then placed into the meat warmer to stay warm until serving time. But again, just a guess here.. If you were to do this at home, there's no meat warmer process to worry about regardless. So basically smoke it no wrap the entire time, then serve. Franklins also does it this way as well as paper wrap.. check out his older videos and he talks about it.
You don’t go by temperate with brisket. Brisket technically can be done by 180. 195-203 is when it TYPICALLY finishes but you’re cooking until the feel. Going by temperature alone can mess up briskets. If you probe and it comes out like it’s tender out like spooning from a jar of peanut butter, it’s done. There’s also jiggle, etc. but this is the basics of it. Happy smoking, hope it helps answer your question :)
Sorry if its a dumb question but what was the consensus? Has anything changed about how you will make brisket in the future? I felt like it was all a bit indecisive
Most people preferred the goldees unwrapped until finished, then into foil method. Brad obviously preferred the foil boat. There was love given for all of them, though the paper was probably the least loved. Feels like thats a bit of a dig against Franklin though tbh... Given my love for crunchy bark and the fact that I never need to stack briskets to rest as I only ever do 1 at a time, I'll stick to the foil boat.
I wrap in paper then do the foil boat. When cooking choice briskets, the foil boat prevents the meat from drying out after wrapping. I have done hundreds like this and they are awesome!
Cook to stall (if choice lowere temp of 165, if prime then 185) wrap in Butcher paper, when done, add tallow, wrap in foil, vaccuum seal, rest at 155 for 12 hours in sous-vide bath -- constant temp - super tender and juicy.
Not sure if I missed it, but what was the temp and rough cook time? Watching some of Goldee's videos I know they slowly increase the temps throughout the cook
I’m curious what you guys think.. first off, I’m speaking only of a family brisket. So I have a nice charcoal grill, I can add wood chips aka smoke, plus the lump charcoal I can get a Smokey flavor easily. But I’ve noticed that cooking 100% on that grill tends to dry out the meat as it cooks.. my plan is to get the brisket started on the grill, add that Smokey flavor, then transfer to a foil pan and add some onion soup + carrots potatoes onions and celery, then bake it until it’s done. Pull it out, let it rest, let the veggies cook, serve when the veggies are done.
Awesome video. Love the feedback from people that clearly know what they're talking about. With that being said the moral of the story is that you can use any of those methods and you can make some world class brisket. I have not tried the Goldie's method myself, but I'm certainly going to give it a try.
@@AntsBBQCookout hey man dont knock on light fluid, i feel like the bbq community has shunned light fluid and it never made sense to me lol if you let it burn off your not gonna get any bad taste what so ever much easier then using a charcoal chimney
@@jacobevans273 I'm def not against it. But Jeremy has been historically more on the bbq purist side, and I think they added in that bit at the beginning as a nod to that. I thought it was hilarious lol
@@jacobevans273 I have no problem with lighter fluid and yes it all burns off before you start cooking. I don’t like to use it simply because it just feels wrong. It’s 100% ok to use
Man great video overall, so much info in it, can't wait to go outside and cook this weekend. I'm trying the goldees sauces and Rubs so this video came at a perfect time!
I follow a lot of BBQ channels on UA-cam. Jirby truly is living the dream. Number one Texas Monthly BBQ joint, ran by guys in their 20s. Their dedication to their craft is truly inspiring. And I'm looking forward to Chuck's restaurant. I've enjoyed watching her over on Jirby's channel.
I'd love to see a similar "challenge" using a Traeger or another wood pellet smoker... I always use paper, but it'd be cool to see what an expert delivers on!
Such a great video!! Snow's pitmaster also told me that they DO NOT rest their brisket. Pull it at temp, and when they get to it, they get to it (so some will be rested more than others). Found that interesting.
I see a move to Texas in your future. Amazing how you have incorporated some of the best in the business. Congratulations on bringing the best in bbq together. One guy missing is Matt Pitman from Meat Church BBQ
Great info. I foil rest with tallow but I smoke my tallow. I only rest a few hours in a cooler though because I don’t have the luxury of a warmer since I’m just a backyard hack. Still awesome to see the collaboration with some other pit masters!! Thanks
I have found a long rest helps...get a 22 quart turkey roaster (I bought an Aroma from Walmart for $60)...it holds the temp great, fluctuating only a few degrees...I keep a temp probe in the roaster for an overnight rest to confirm on each cook. I pull my brisket at 195, cool to 160, then rest in the roaster at 150
If you aren't using your oven to cook with during that time you could wrap and put the brisket in there on the lowest setting for an overnight hold, that's what I do.
@Jeremy, I can’t find the video you have (I think it was you) where you recommended using foil boat specifically for pellet smokers. Which video was it?
Do you keep spraying every 30 minutes the Goldee’s and foil boat ways? My rule so far has been that once you’ve got good smoke flavor/bark started (after initial 3-5 hours) you need to spray to keep from drying out.
With the foil boat, the fat is exposed and the meat is protected so you dont want to spray the fat and cool it down. Just let it render, UNLESS the bark is getting too too crunchy (it shouldnt at decent temps). Controlling your temps will be key.
Now that you've admitted to liking the paper wrap the least, does this mean we'll start seeing more "full cooks with no wrap; foil wrap at the end", in your future videos?
This confirms what I've been finding on my own. Wrapping is an important step, but only after the cooking is done. Otherwise, wrapping during the cook will STEAM the meat. And steamed meat is bad. It can not only ruin your bark, it also changes the flavor of the meat. Wrapping in the warmer allows moisture deep in the meat to equalize and tenderize the entire cut. Without that step, the end result is often dry and undesirable. I've been doing this with ribs, brisket, and pulled pork, etc. Works like a charm.
I’d like to know this too. It seems like you could possibly overcook the brisket if you put it straight in the warmer in foil at 195. (Which is interesting too, most people pull around 200-203). Maybe the 195 is for margin not to overcook. )
I've gone foil boat this year, I was not wrapping for a while and that was how I liked it till the boat.. Tired paper and wasn't sold on it. Started out foil wrapping way to early for a long long time. Goes to show there is always a different style to try and learn from. Will be trying a foil rest at some point for sure.
I really enjoy your videos. A couple of questions. One, where can you buy the rub? Two, I have ALS and can no longer move. My son and I have been cooking and BBQing for several years now. However, this disease has basically limited me to only being able to participate laying in bed and texting him. It sucks, but I really enjoy the time with him and teaching him everything I know. But I would like him to have more hands on teachings. We live in Mansfield and are about 20 minutes from Goldees. I have heard that they offer a class. I would love to send my son to it. I worry that it is very expensive. I am limited cause I can no longer work. How do I get information on the class, and I would like to see if they offer a payment plan in order to attend? Any information would greatly be appreciated. Thanks to all you guys for great videos!!
Man this was one of the most enjoyable bbq videos I’ve seen in a really long time. I love that experimentation is always happening to benefit us all! I’m a fan!
The "right way" is subjective and there are is a wide range of very good with this cut and processes. IF I suddenly had a year to live, I am embarking on a BBQ tour of America, to enjoy every BBQ meat prepared in the myriad of ways. Clearly I would die in less than a year, but what a way to go!
Bradley did a video recently cooking a beef rib unwrapped and resting it wrapped in butcher paper covered with tallow. You should have added cooked unwrapped and paper rested. I'd like to see a side-by-side comparison of foil rested and paper rested.
The paper traps the tallow but breathes the moisture, the boat crisps the top but washes the smoke off the bottom and braises it. The goldies method is a good way to trap the moisture and the tallow in the bottom of the foil collects alot of the smoke carbon that drips down as it rests.
hey ya- all brisket beeatches - i love you all - -- crispy bark is being created in some circumstnce by over enzyme action in the m33t! specifically i've found by pineapple like enzyme.. bromelain enzyme - it makes super crispitus on the bark. - hold back on it at first but then spritz in after late stage smoking- crisp and soft bark mixed together
It’s the same ingredients as the restaurant, we do them separately. That’s the only difference. If we could sell you 3 rub bottles all separated for 3x the price we would buddy!
"This is exactly how I used to do it at F(beeeeep)" ....I WONDER what he said 😂
😂😂😂
@@MadScientistBBQ Fudruckers
Is this the first officially confirmed demonstration on UA-cam about how (beep) uses paper and tallow in their wrap? No more rumors or eyewitness accounts; this is literally the workflow.
Probably Dickey’s lol
Arby’s 💯% guaranteed 😂
Pretty crazy seeing how far Jeremy has come in the last few years. He went from making humble videos in his backyard, and now he’s working with the absolute top players in the BBQ game. Kudos to him!
Very true
And he still makes humble videos in his backyard.
They grow up so fast..
Doesn’t hurt that jirby is part owner of the #1 bbq in Texas.
You’re living proof that every “youtuber” has a butt-sniffing suck-up.
Seems Goldee's owners were very open about how they cook, and were willing to go head to head with other types of cooking. Honest and no fear. Well done!
When you have the best product no need for fear.
He's pretty honest. Even says the Rub is essentially 2 parts 16 mesh pepper, 1 part kosher salt and 1 part Lawreys. They've changed it a bit, but it's likely still just a lawreys inspired seasoning changed a bit. Plenty of videos of their whole cooks at the restaurant.
I've been there and it's outstanding!
That tasting panel segment was insanely engaging. Maybe one of the best 14 minutes of barbecue UA-cam I've watched to date.
I agree. Best bbq UA-cam I’ve watched in a long time!!!
yep, spot on
"Foil Boat Advocate" made me spit out my drink laughing. So good.
😂😂
Recovering Foil Advocate
I think what’s even crazier is he picked the foil boat one. I mean tell me you love foil boat and then pick it blindly
I've been smoking briskets for 30 years, but I've uped my my game so much in the last two years with the UA-cam videos of these two guys! Texas bbq will always be the best for me!
This is incredibly helpful! I am seriously impressed by the fact that you pulled together such a powerhouse of pit masters and BBQ experts in the same place AND that they were willing to share so much with all of us. Much respect and appreciation for everyone involved!
"You got my letter." Too funny 😂
He had impeccable timing with it too
Jeremy, could you clarify a few questions for me, please? (1) Did y’all wrap the Goldees brisket at 195° or when it was probe-tender? (2) How long did you let the Goldees brisket rest and cool down before sticking it in the warmer to rest? Thanks in advance!
Watch at 12:36ish. He says.
I too would like to know about the rest period pre warmer.
Love to see Badger from Breaking Bad doing well for himself, super kind of him to teach Jeremy his secret methods.
😂😂😂
Love seeing the collabs. Thanks for doing this everyone!
It was fun!
These guys make a great effort to educate the BBQ community. Thanks!!!
This might be my favorite video of all time. Everyone involved are collectively my favorite. Also - I really appreciate Goldees being so open about how they do things and working with content creators.
I just tried the foil rest method yesterday, for he first time. It stalled out around 190 for quite a while. Then it would drop a few degrees, go back up, drop again, etc. But it finally made it. The flat end probed tender around 195 degrees. I wrapped in foil with some tallow that I had smoked, and let it rest in the oven (140-150 F) overnight. This morning, my son and I both sampled the finished product. Wow...it was fantastic. Great fat render, bark, texture, tenderness, flavor, etc. Very impressive and easier to clean up. I'm planning on doing this method again!
So wild only taking it to 195. I’d be so scared doing that. How did you get your oven that low? My warning feature on mine is at 170
@@ZmannR2 I'm thinking it was tender because it hovered around 190 for so long. I've heard that the connective tissue breaks down really quickly around 203. It'll still break down at lower temperatures, but it just takes longer.
Mine won't officially go lower than 170. But there's a feature where you can offset the temperature up to 35 degrees in either direction. It's in the manual and there's no way I would have figured it out otherwise. Yours might have the same option.
@@alfromtx245 Same here. If you don't have the original manual, you can look up the make, model & serial number on the internet. After setting it 25 degrees lower than the lowest temp read-out (that's my method) and resting your brisket don't forget to set it back to zero offset or your wife will be very upset when she uses the oven while not aware of the offset temp you left it on. Don't ask me how I know !!
@@brisketwizard8004 Yep! I made the same mistake the first time. :)
Great. What was your smoker temp and time?
I attempted to go to college in Austin and I didn't think that there would be a BBQ place that could out-do any of the places in Austin. I went to the Goldee's BBQ class and found out why they are #1. These are The Young Guns! They are the Real Deal!
Hey Dave, Jeremy said they let them cool down a little before they placed them in the warmer. Since you took the class, did they mention how long, or at what temp they are looking for before they place it in the warmer? Thank you
@@realpiece4082 These guys go by feel but I think the final temp was in the 190's and rested until about 140 then into warmer. It seemed that most of the folks there were going to open their own BBQ place or looking to in the future. I'm just a backyard guy that wants to learn.
Great video! Two questions: did you say what temp was used for this cook? And what can home cooks who don’t have a warming oven do - does rendering continue in the warmer for 12 hours?
I’ve had a lot of success with a large cooler with the brisket wrapped and in a towel, but want feedback on how long to do that.
Use your regular oven at 155-170 to keep warm.
Chud is such a boss. Thanks for doing this Jeremy. Very informative and fun!
Lol'ed at that cut after Jeremy said "oooh, what's the deal between you and Brad?"
😂
💯
Now I need to know more!
@@thorshumate3859 me too
All that smoke indeed lol!
Jeremy, I met you at Windy City Smokeout this year, (motor boat guy 😂), thanks for taking time out of your busy day to discuss offset smoking and methods with me. This is the best video you’ve done yet, was so excited to watch it and hear comments at the end. I’ve always wrapped in paper but think I will be trying foil boat and then maybe the Goldies way. Starting at 200- 225 first couple hours to get that smoke locked in like we talked about, then bump it up. Thanks for the awesome vids!
The tallow isn't smoked on the foil rest and doesn't permiate through the boat. Smoke permiates the paper and so it's essentially being cooked with smoked tallow regardless of whether the tallow was presmoked or not. That's potentially why the paper one had a bigger smoke punch.
One of the only channels that makes me hungry for brisket,, while I'm eating brisket.
What a wonderful gift to the bbq community!! The formulas all there! Appreciate all of you willing to bless us with this freebie!!!
By far my favorite video! This is a “New School” bbq heavy hitter list of people.
This is a great experiment. I've tried various forms of the paper and no wrap methods myself, but not side by side. I have to say my personal best brisket cooked on mesquite for 20 hours unwrapped and rested overnight in foil & towels in a cooler. Keep up the great work, love seeing shootouts like this.
Yikes. 20 hours on mesquite seems it would be crazy overpowering with smoke
Ha!! "oh, you got my letter" Brad seems like a fun dude to hang around. You too.
This was solid gold! I love following all of you and this was the coolest collaboration in BBQ! Something special going on down there at Goldee’s folks. Hope you catch it!
Seriously the best barbecue video I have ever seen. This video was just so informative. I am planning on trying the foil rest method on my next brisket.
How long do you let them cool before resting them in the warmer?
Great video. Did you let the meat temp come down before placing in holding oven, if so down to what temp? Thanks
Yes and let it cool to 160 I think
@@MadScientistBBQ so what I’m getting is - pull when Almost done (loosening up/ 190-195 ish) then counter rest unti 160 ish, then warmer next 10 hrs.
@@2005Pilotwarmer then eat on day 3. Ssooo tender /s but yeah, rest for 8 or 10 or 12 hours.
The panel discussion here is incredible. The best chefs I've ever worked with think they are the best, but are also massively open to being proven wrong, and you could see that here. Great video, thanks! I'm doing my first brisket for the 4th next week and I'm going foil rest - if I can figure out a 150 degree warmer between now and Tuesday!
What a great video! Kudos to the team at Goldee's for participating and allowing this to happen. And full appreciation to everyone's honest
and unbiased thoughts. Like Harry Soo would say, this is about sharing BBQ love!
16:16
What Temp. is that warmer?
140* ... I just now saw it... LOL
I use the foil boat, chiefly because I cook on a kamado style grill (Kamado Joe Big Joe). With the heat coming from below, even with dual layers of heat deflectors, it has made the most logical sense. I will readily admit that I haven't experimented because of the expense and time. But I think the method will vary depending on what we are all using for our cooks.
I use a green egg. Was thinking of trying the foil boat next. Unwrapped tends to burn the bottom even with the deflector and water pan.
@@tennesseetodd9996 it’s because they are using offset smokers not like an egg that is direct heat
You own a Kamado Joe Big Joe... You haven't experimented because it's expensive.. what logic is this?! You obviously have dough!
I do love a foil boat and I do love a paper wrap so I thought to try an 8 hour smoke naked with 4 hour in a boat. First 2 hours at 185 then 2 hours at 200 and then 4 hours at 225. Tallow at the bottom of the boat and a little on top. 4 to 6 hours at 250 running strong. Then I retallow in paper and rest for 24 hours in an old school foam cooler and that is the most tender brisket with a super crispy bark and gives you that breathability in the rest to allow the smoke to retain without washing off the bark in the foil hold from Goldies. I THINK this is my favorite method and that is the one where my chef friends say is the best brisket they've ever had. Super crunchy bark with amazing fat render and yet that difference between flat and point is so miniscule that people don't care what part of the muscle you cut. I would try this for a cook and see what it gives you.
I also use white oak for all but the last two hours. The last two I use cherry wood. Great flavor and even better color and if you monitor extra close to ensure you don't go above or below that 250 mark (above that the smoke gets super acrid to me and ruins a lot of time and money). I have ruined more briskets than I care to admit but this seems to be the secret sauce for great smoke flavor, super crispy bark, and juicy tenderness. Warning the magic is in the first two and last two hours. You screw that up there is no return.
The proof's in. Brisket, and it's in a dozen variables proteins. A funny thing. Here's an idea. Take the biggest chuck roast. You can get your hands on and cook it like a brisket. It's unbelievable and wrap it in paper❤
@thefalcon9536 I have been told to try that. I also have been told to smoke a chuck shoulder roll which I can't wait to try. Beef shanks are awesome to smoke but I recommend smoking it naked for as long as you can and then using foil. I love it. Smoked a leg of lamb as well which I thought was gonna be way too gamey but I wrapped in paper with tallow and that thing came out beautiful. Made a smoked pepper and mint jelly with it and it killed.
I like brisket so much that I wouldn't turn down any of those ways to cook a brisket if I was offered it. All great ways to cook brisket, I use them all just depends on the mood I'm in at wrap time. Awesome collaboration with everyone, I thoroughly enjoys those.
👍🏻
What were the temps and times for cooking these briskets? Did I miss that information?
Anything with you and Chud together, I’m all in. Great videos every time.
I love how Brad comes into his ultimate comic relief in collab videos. He’s genuinely really funny, and that’s hard to reproduce in a scripted solo video.
Just about the time I think I have my brisket process down, I find a video like this and now have to try something new. Thanks for the good info.
Chud nailed his own method. They all looked great. The Goldie's method surprised me. Chuck really impressed me with going by touch. That blew me away.
No doubt .. I just feel the brisket and know when it's DONE ... Boss Man
That's how I was taught for most any roast when I was a kid. Go by the squiggle. Thermometers were all crap back then unless you could afford a real pro model.
This is why I love your videos. The in depth research is why I watch.
Not sure if I missed it, but what temp were you cooking these at and when did you decide to pull and hold them?
That was great! Thank you everyone!!!
I have never met Jirby, but I know he used to work at Franklin. That is why Jirby has the creds and the guts to call BS on Franklin's book and state that Franklin never followed the methods in his own book. Jirby follows his own rules. He uses lighter fluid to start fires. He does not follow the "clean smoke" rule. And he exposes the lie that most Texas pitmasters use only salt, pepper, and garlic. Jirby even mocks Franklin's "If you're lookin', you ain't cookin'" rule with his own rule, "If you ain't lookin', good luck cookin'." I congratulate Jirby for having the courage to call BS on the false information that still controls the Internet BBQ world today. Jirby marches to his own tune, and that is why he has marched all the way to the top of the BBQ world.
“You may all go to hell and I’ll go to Goldees” is the most legendary quote ever
The best video out on UA-cam PERIOD.
Great video! What I've been doing is wrap in paper to finish it off and then I wrap in another layer with foil when it comes off. I shoot for a 4hr rest. I like my results but I might just have to try that foil boat method. Cheers!
"What's the deal with you and Brad?" Quick cut before the answer 🤔
Awesome video of some of my favorite BBQ UA-camrs. I'm gonna try the Goldie's methods next and see how it goes. The foil boat method has worked the best for me so far.
Hey Jeremy, I’m watching your videos from Iraq and have been applying what I learn out here on a smoker my buddy made me. This is one of my favorite videos yet of yours! I look forward to trying Goldee’s method along with the foil boat method, as I’m pretty familiar with how the paper wrapped briskets come out.
My 2 questions are:
1) why was the unwrapped one done around 195°? Obviously the goal is probe tender, but I often hear 200-203° is a good general rule of thumb. Reason I’m asking is because the other 2 stayed on longer to “finish up”. We’re they all pulled around that 195° internal temp or did the paper and foil boat go longer?
2) did you learn any good tips on resting a foil boat method? I’m thinking to wrap it in cling wrap or even butchers paper for the rest, but don’t know if that would mess with the results negatively.
Thanks bro!
Excellent questions. I hope he answers these.
I'm only taking a guess here, but he more than likely said "around 195" because a brisket is done when it feels done. It could be done at 195, it could be done at 205.. every piece of meat is different. Going by temp is just a gauge, always go by feel.. if the probe slides in like butter... it's done. They were all likely pulled when they were probe tender, then placed into the meat warmer to stay warm until serving time. But again, just a guess here.. If you were to do this at home, there's no meat warmer process to worry about regardless. So basically smoke it no wrap the entire time, then serve. Franklins also does it this way as well as paper wrap.. check out his older videos and he talks about it.
You don’t go by temperate with brisket. Brisket technically can be done by 180. 195-203 is when it TYPICALLY finishes but you’re cooking until the feel. Going by temperature alone can mess up briskets. If you probe and it comes out like it’s tender out like spooning from a jar of peanut butter, it’s done. There’s also jiggle, etc. but this is the basics of it.
Happy smoking, hope it helps answer your question :)
Thank you so much. I really enjoyed the levity you and all the hearts had in filming this.
GREATS!
Sorry if its a dumb question but what was the consensus? Has anything changed about how you will make brisket in the future? I felt like it was all a bit indecisive
Most people preferred the goldees unwrapped until finished, then into foil method. Brad obviously preferred the foil boat. There was love given for all of them, though the paper was probably the least loved. Feels like thats a bit of a dig against Franklin though tbh...
Given my love for crunchy bark and the fact that I never need to stack briskets to rest as I only ever do 1 at a time, I'll stick to the foil boat.
I wrap in paper then do the foil boat. When cooking choice briskets, the foil boat prevents the meat from drying out after wrapping. I have done hundreds like this and they are awesome!
For me it was the “get it son” lol. I’ll be trying the unwrapped for the whole cook the next brisket I cook.
the country boy showed for a moment
Cook to stall (if choice lowere temp of 165, if prime then 185) wrap in Butcher paper, when done, add tallow, wrap in foil, vaccuum seal, rest at 155 for 12 hours in sous-vide bath -- constant temp - super tender and juicy.
Not sure if I missed it, but what was the temp and rough cook time? Watching some of Goldee's videos I know they slowly increase the temps throughout the cook
I had same questions. Big miss for me.
Dont think they did, anyone ever happen to find out? Would love to know
Love the subtle looks from Chud when they were talkin about the foil boat…. Lol
This is one of the best BBQ videos I have seen and really enjoyed watching. Thanks Jeremy!
I’m curious what you guys think.. first off, I’m speaking only of a family brisket. So I have a nice charcoal grill, I can add wood chips aka smoke, plus the lump charcoal I can get a Smokey flavor easily. But I’ve noticed that cooking 100% on that grill tends to dry out the meat as it cooks.. my plan is to get the brisket started on the grill, add that Smokey flavor, then transfer to a foil pan and add some onion soup + carrots potatoes onions and celery, then bake it until it’s done. Pull it out, let it rest, let the veggies cook, serve when the veggies are done.
maybe add a pan of water,broth ornwhatever liquid you choose and set it in the grill for some humidity
Awesome video. Love the feedback from people that clearly know what they're talking about. With that being said the moral of the story is that you can use any of those methods and you can make some world class brisket. I have not tried the Goldie's method myself, but I'm certainly going to give it a try.
my main take away is that this is all great bbq and execution is key.
Why do they put the tallow under the point in the foil wrap when the flat is where is needs more moisture and fat?
It's so surreal seeing Jeremy and Jonny together in the intro 😂 this is awesome!
Lighter fluid in a mad scientist video!!!! 😂😂
@@AntsBBQCookout hey man dont knock on light fluid, i feel like the bbq community has shunned light fluid and it never made sense to me lol if you let it burn off your not gonna get any bad taste what so ever much easier then using a charcoal chimney
@@jacobevans273 I'm def not against it. But Jeremy has been historically more on the bbq purist side, and I think they added in that bit at the beginning as a nod to that. I thought it was hilarious lol
@@jacobevans273 I have no problem with lighter fluid and yes it all burns off before you start cooking. I don’t like to use it simply because it just feels wrong. It’s 100% ok to use
Man great video overall, so much info in it, can't wait to go outside and cook this weekend. I'm trying the goldees sauces and Rubs so this video came at a perfect time!
Good job putting this together. Love Chud...."Oh, you got my letter!" lol
Love the Chud and Jirby beef. I asked Chud once on a live chat about Jirby and he told me I was an a-hole lol
Why the beef? What happened?
I noticed a piece of wood on the grill to the right of the last brisket on the right. Was that placed there to block it from radiated heat?
I follow a lot of BBQ channels on UA-cam. Jirby truly is living the dream. Number one Texas Monthly BBQ joint, ran by guys in their 20s. Their dedication to their craft is truly inspiring. And I'm looking forward to Chuck's restaurant. I've enjoyed watching her over on Jirby's channel.
This was the most fun i have had watching ant smoking video.The panel was fun and engaging and love what they do. go Texas!
I'd love to see a similar "challenge" using a Traeger or another wood pellet smoker... I always use paper, but it'd be cool to see what an expert delivers on!
Such a great video!! Snow's pitmaster also told me that they DO NOT rest their brisket. Pull it at temp, and when they get to it, they get to it (so some will be rested more than others). Found that interesting.
I see a move to Texas in your future. Amazing how you have incorporated some of the best in the business. Congratulations on bringing the best in bbq together. One guy missing is Matt Pitman from Meat Church BBQ
Jeremy can't answer why he hasn't been to Black's BBQ oldest BBQ briskets sine 1932. I have asked two times now awaiting an answer.
I was surprised to see him use lighter fluid in his pit to start the fire.
All of you guys are an inspiration, not only for BBQ but for life. Wonderful you see such great people do great things!
Great collaboration videos! Keep them coming! Can't get enough of you and Chud!
Great info. I foil rest with tallow but I smoke my tallow. I only rest a few hours in a cooler though because I don’t have the luxury of a warmer since I’m just a backyard hack. Still awesome to see the collaboration with some other pit masters!! Thanks
I have found a long rest helps...get a 22 quart turkey roaster (I bought an Aroma from Walmart for $60)...it holds the temp great, fluctuating only a few degrees...I keep a temp probe in the roaster for an overnight rest to confirm on each cook. I pull my brisket at 195, cool to 160, then rest in the roaster at 150
If you aren't using your oven to cook with during that time you could wrap and put the brisket in there on the lowest setting for an overnight hold, that's what I do.
Great stuff. Love how everyone shares recipes and ways to cook.
@Jeremy, I can’t find the video you have (I think it was you) where you recommended using foil boat specifically for pellet smokers. Which video was it?
Do you keep spraying every 30 minutes the Goldee’s and foil boat ways? My rule so far has been that once you’ve got good smoke flavor/bark started (after initial 3-5 hours) you need to spray to keep from drying out.
With the foil boat, the fat is exposed and the meat is protected so you dont want to spray the fat and cool it down. Just let it render, UNLESS the bark is getting too too crunchy (it shouldnt at decent temps). Controlling your temps will be key.
I run foil boat method these days. However I’ve also pushed past the stall without any wrap at all and prefer to run unwrapped at that point.
This was great! I don't think I've ever cooked a brisket or anything on the smoker the same way more than once. Love experimenting!
Quick question did he allow the brisket to cool down around 150-160 before wrapping in aluminum foil an putting it in the warming cabinet?
Now that you've admitted to liking the paper wrap the least, does this mean we'll start seeing more "full cooks with no wrap; foil wrap at the end", in your future videos?
This confirms what I've been finding on my own. Wrapping is an important step, but only after the cooking is done. Otherwise, wrapping during the cook will STEAM the meat. And steamed meat is bad. It can not only ruin your bark, it also changes the flavor of the meat.
Wrapping in the warmer allows moisture deep in the meat to equalize and tenderize the entire cut.
Without that step, the end result is often dry and undesirable.
I've been doing this with ribs, brisket, and pulled pork, etc. Works like a charm.
Man they all look amazing even before the wrap. My goodness!!! I wish my briskets looked like that
I’d like to know this too. It seems like you could possibly overcook the brisket if you put it straight in the warmer in foil at 195. (Which is interesting too, most people pull around 200-203). Maybe the 195 is for margin not to overcook. )
Agree with Dan here
I've gone foil boat this year, I was not wrapping for a while and that was how I liked it till the boat.. Tired paper and wasn't sold on it. Started out foil wrapping way to early for a long long time. Goes to show there is always a different style to try and learn from. Will be trying a foil rest at some point for sure.
I really enjoy your videos. A couple of questions. One, where can you buy the rub? Two, I have ALS and can no longer move. My son and I have been cooking and BBQing for several years now. However, this disease has basically limited me to only being able to participate laying in bed and texting him. It sucks, but I really enjoy the time with him and teaching him everything I know. But I would like him to have more hands on teachings. We live in Mansfield and are about 20 minutes from Goldees. I have heard that they offer a class. I would love to send my son to it. I worry that it is very expensive. I am limited cause I can no longer work. How do I get information on the class, and I would like to see if they offer a payment plan in order to attend? Any information would greatly be appreciated. Thanks to all you guys for great videos!!
“You got my letter…” haha. Awesome vid. Great seeing y’all together like this.
Chuck threw Jirby under the bus!!! And Chud was bought!
4:26 That sliding the brisket down the table top to season one side was so ghetto, I love that crap. It was work smarter, not harder.
Man this was one of the most enjoyable bbq videos I’ve seen in a really long time. I love that experimentation is always happening to benefit us all! I’m a fan!
When cooling after they come off the pit, is there a target internal temperature that you’re looking for? 155-160 then into the warmer?
lol chud's "you got my letter!"
Cracked me the fuck up
The "right way" is subjective and there are is a wide range of very good with this cut and processes. IF I suddenly had a year to live, I am embarking on a BBQ tour of America, to enjoy every BBQ meat prepared in the myriad of ways. Clearly I would die in less than a year, but what a way to go!
Awesome video. Definitely need to try Goldee’s method soon. As always, thanks for the quality content Jeremy
Love the collaborations.... However,.... You can't start off by saying TX #1... Just sayn
Great video! How long did it take to smoke the brisket before wrapping at the end? Golds version. Ty,
Resting over night is the key……alto shamm at 140 degrees?
Yep
$20 holding oven - nice but expensive!
Bradley did a video recently cooking a beef rib unwrapped and resting it wrapped in butcher paper covered with tallow. You should have added cooked unwrapped and paper rested. I'd like to see a side-by-side comparison of foil rested and paper rested.
"What's the deal with you and Brad?"
{crickets}
😂
What's the joke there? I'm guessing there isn't anything between the two since Brad was just there recently
The paper traps the tallow but breathes the moisture, the boat crisps the top but washes the smoke off the bottom and braises it. The goldies method is a good way to trap the moisture and the tallow in the bottom of the foil collects alot of the smoke carbon that drips down as it rests.
This could very well turn into the most viewed Brisket video in history... 😎
hey ya- all brisket beeatches - i love you all - -- crispy bark is being created in some circumstnce by over enzyme action in the m33t! specifically i've found by pineapple like enzyme.. bromelain enzyme - it makes super crispitus on the bark. - hold back on it at first but then spritz in after late stage smoking- crisp and soft bark mixed together
Rub "Pretty much identical..." code for "hell no, this isn't what we use, Bwahahaahah!".
It’s the same ingredients as the restaurant, we do them separately. That’s the only difference. If we could sell you 3 rub bottles all separated for 3x the price we would buddy!
Haha I can verify that it’s the same stuff