Lots of helpful info man I appreciate it. Did Zavala's class couple weeks ago and was such a great class. Think I made one of my best briskets yet thanks to that info. Looking forward to coming out soon to try your stuff man. 👍
Got a prime wagyu on the offset now. Can’t tell you how many times I’ve watched and rewatched your vids. Brisket truly is an art. That’s part of what makes it so great though. 😄
What a great video! I’ve watched most of them you have up and they are all super helpful and impressive! Great work!! Keep em coming! Looking forward to the next one that you put out!
I think it would be cool if you did a "pulling / holding process" series for each cut of meat you cook at Goldees. I'd love to know how you pull and hold ribs and pork shoulder!
Just watched the video, great info thanks! Could you do one that talks more on the warning cabinet and holding meat over night like the brisket as well as pulled pork ribs etc?
at first I thought you meant you had 3 holding units at diff temps for them. Then you said, when the briskets are at that temp they go in. Awesome technique tip. Lol, typed that before you clarified at the end... good stuff.
Jirby, thank you for this video. I don't think backyard pitmasters understand that the long controlled rest that BBQ joints use is more than just storing briskets for the next day. It is an important finishing step that maximizes a brisket's tenderness and taste, and it can also be an important healing therapy for a tight brisket. P.S. Please get a microphone so we can hear every word of your important teaching.
When u wrap your briskets, do u put them back on the smoker meat side up, fat side down so you can check them easily for doneness at the end of the cook?
I see your process is constantly changing/evolving. What are the major differences between how you pulled briskets when this video was made vs. how it's done at Goldee's now?
I always learn something new when you upload. I always wondered how the briskets can all come off for a restaraunt at the same time and be ready for open.. but please cut one of those briskets open next vid 🙏
I don't cry when I'm doing brisket. Here are my simple secrets: 1. I am only pulling one because I can only afford one. 2. My smoker isn't large enough for me to crawl inside to get that last brisket...
Awesome video…thank you for sharing. When cooking at home without a warmer, what would be the best way to hold and rest a brisket after it comes off the cooker? I usually throw it in a yeti but never quite sure how long to leave it resting. Thank you
OK, this is awesome. So many of the BBQ channels out there say to start the rest right after you pull it. There's only I've seen that recommends first letting it drop to 185 internally. But you're saying 130, 140, or 160 based on how done and tender they are. I've been perpetually frustrated. My briskets taste awesome, but they're just shredding and falling apart when I try and slice them. Now I think I know why. I have 2 briskets in the frig right now and I can't wait to make this adjustment. Thanks for the great material!
Never put them in a cooler or oven right away after cooking. The temp when you pull them is still increasing, and if it’s continuing to increase and you put them in an enclosed container, it will continue to cook and over cook which is why your briskets are shredding. I would advise against rapidly cooling them in a fridge. Instead, set them out at room temp for an hour, then throw them in a pellet smoker at 140, or a cooler, oven, etc. you will have much better results and your meat shouldn’t shred if you cook to tenderness. Never cook to time, or temperature. Cook to feel. The easiest way for me to “feel” is using a thermometer probe, and when sticking it in it is like butter in the point and flat, I know it’s done. I don’t look at the temp, I’ve had briskets done at 195, and 205, so never solely base it on temp.
When you are cooking the briskets are you running a low temperature during the first 4 hours of the cook, then bumping up the temp the next few hours and once wrapped increasing the temperature again?
First off, thanks for the info dude, really appreciate it. I'm trying to get better so cooked one yesterday. Smoked, wrapped and finished in the oven until probe tender, about 205, felt nice. Let it sit out and put it in the oven overnight at 170 (lowest it goes) foe ab 10 hours. Go to slice it and its too tender, breaks apart. You think the oven over cooked it? I let it cool out to like 160s and I know you say lower.
Thank you for the great video! I bought a used small holding cabinet. It has the option for added humidity. Do you use humidity or just holding temps set to 140? Ballpark, how long are trying to hold briskets, beef ribs, for the best result? Appreciate the help.
I’ve never really used the humidity setting. Maybe just start experimenting with it at it’s lowest setting then go from there! I just set it at 140 and no humidity
Do you raise the temp after wrapping in butcher paper? I haven’t had luck with butcher paper wrap. I usually smoke around 250 first 4 hours then 275ish the next 8, then wrap in foil for about and 1- 1.5 hours at about 285-300. Should I do the same with butcher paper?
Wait. I think I missed something. If you're taking them out not quite at the feel you're looking for, then how are you getting them to the temp you want before putting them in the warmer? Are you putting them a higher temp warmer or oven until they reach 160°? Sorry for the dumb question
I think I got it. I thought resting meant an oven temp different based on the feel. You meant resting outside of the warmer until reaching a 130, 140 or even 160 temp internal and then putting them into the warmer at 140 for overnight rest.
Hey man great videos! Appreciate all that information and how you keep it real! 2 questions, My oven only goes down to 170. How long can I hold at that temperature before it messes things up? Second question, if I find a warmer that goes down to 140, how long can I rest a brisket at that temp?
Wow. This is great stuff. Just subscribed. So I'm still learning - I've done less than 10 briskets. I've been pulling them from the smoker, setting in a cooler for a few hours, and then slicing and eating. Sounds like you have a different (and I'm sure far better) process. So you pull them when tender and let them rest wrapped at room temp, and then stick in a warmer at 140 overnight?
Hey bro!! I smoked a angus choice brisket on my offset at 275. My issue was the flat cooked too fast and dried out. How could I prevent that happening in the future? Thanks
Did you have the flat towards the fire?if not, maybe smoke at 250 or maybe you trimmed off too much fat on your flat 🤔. One thing you have to understand is that backyard pitmasters such as ourselves want to trim as much as we can, but we also want to have enough brisket to go around for the family 👍🏽👍🏽😜,if I'm just doing 1 brisket I don't trim to aggressive, that's why I will smoke about 3 to 4 racks of ribs when smoking 1 brisket, and you have to understand that restaurant pitmasters are cooking more briskets than us, so they can afford to be aggressive with trimming.👍🏽👍🏽👍🏽👍🏽
I'm surprised we don't see more people wearing goggles or something when pulling meat or dealing with smokers. That smoke burns your eyes and is unpleasant and yeah you may look stupid but at least you don't have smoke in your eyes for hours a day
I appreciate the way you explain yourself and what you’re trying to accomplish
Dude, I love your mentoring style. You rock!
Your my favorite guy to watch. Appreciate all your tips!
Very well done! Easy to follow and you clearly love what you do, thank you!
Lots of helpful info man I appreciate it. Did Zavala's class couple weeks ago and was such a great class. Think I made one of my best briskets yet thanks to that info. Looking forward to coming out soon to try your stuff man. 👍
Got a prime wagyu on the offset now. Can’t tell you how many times I’ve watched and rewatched your vids.
Brisket truly is an art. That’s part of what makes it so great though. 😄
As a guy doing this backyard cooking for awhile, your vids are awesome!
Thanks Jirby. You are a gift to the BBQ community. Every vid I learn so much! Keep ‘em coming!!
What a great video! I’ve watched most of them you have up and they are all super helpful and impressive! Great work!! Keep em coming! Looking forward to the next one that you put out!
Thank you so much! Glad you enjoyed them!
Great (and different) tips and tricks. Every video has a golden nugget of BBQ info. Thanks, man!
Thank you! That’s exactly what I’m trying to do!
I learn something new every time I watch this.
You got a new sub thanks for the great info keep it coming!
Thanks so much for the honesty about bbq.So much bad info out there.keep it coming.
Keep em coming brother👍🏻👍🏻
I think it would be cool if you did a "pulling / holding process" series for each cut of meat you cook at Goldees. I'd love to know how you pull and hold ribs and pork shoulder!
Hell yeah! That’s a great idea
@@jirbybbq you need to do this video!
Agreed!
good job brother!!!!
Great vid!!
My man doing god's work here!
Just watched the video, great info thanks! Could you do one that talks more on the warning cabinet and holding meat over night like the brisket as well as pulled pork ribs etc?
Awesome technique 👍 I also rest my briskets to 130 at home when before I cut them they have the jelly bounce 😅
at first I thought you meant you had 3 holding units at diff temps for them. Then you said, when the briskets are at that temp they go in. Awesome technique tip. Lol, typed that before you clarified at the end... good stuff.
Great video
Never get enough of knowledge Brother! When are you starting your Brisket cook? How much time for resting in warmer? ty
Jirby, thank you for this video. I don't think backyard pitmasters understand that the long controlled rest that BBQ joints use is more than just storing briskets for the next day. It is an important finishing step that maximizes a brisket's tenderness and taste, and it can also be an important healing therapy for a tight brisket. P.S. Please get a microphone so we can hear every word of your important teaching.
Thanks for the video. How long can you hold the briskets in the cooler at 140 for,12 hours+ ? Thanks again for these vids man, they really do help.
When u wrap your briskets, do u put them back on the smoker meat side up, fat side down so you can check them easily for doneness at the end of the cook?
I see your process is constantly changing/evolving. What are the major differences between how you pulled briskets when this video was made vs. how it's done at Goldee's now?
This is Prime Jirby!
Thanks for the heat, young king
Appreciate you watching!
This is brilliant next brisket cook I'm resting in tallow trimmings
Thank you very good info
I always learn something new when you upload. I always wondered how the briskets can all come off for a restaraunt at the same time and be ready for open.. but please cut one of those briskets open next vid 🙏
Hahaha I feel ya! It’s so hard to get a video cutting but I saved one from this cook and made the video! Coming soon!
@Jirby BBQ 🙌🙌
Is there really a difference in the different brand of briskets?
Thanks for all the info! What warmers do you use?
when did yall, switch to wrapping in foil at the end for them to rest in with the tallow?
Any recommendation on resting brisket in your oven and if the oven only goes down to 170?
Jirbs, do you let it rest down outside of a warmer to the desired temp and then throw it in?
I don't cry when I'm doing brisket. Here are my simple secrets:
1. I am only pulling one because I can only afford one.
2. My smoker isn't large enough for me to crawl inside to get that last brisket...
You r duein wonderful (awesome)
Awesome video…thank you for sharing. When cooking at home without a warmer, what would be the best way to hold and rest a brisket after it comes off the cooker? I usually throw it in a yeti but never quite sure how long to leave it resting. Thank you
Mmm without warmer I would just recommend resting down to 130 and then putting in your oven at lowest temp until you’re ready to slice it
I thought I’d heard that you no longer do the tallow during hood! Is that true? Or do you still tallow on the rest?
How would you apply this with the Goldee's foil rest method? Same basic idea and internal temps based on tenderness / doneness?
How long hours are the briskets in the warmer overnight
Cool video.. why not use spray oil instead of tallow - besides cost?
OK, this is awesome. So many of the BBQ channels out there say to start the rest right after you pull it. There's only I've seen that recommends first letting it drop to 185 internally. But you're saying 130, 140, or 160 based on how done and tender they are.
I've been perpetually frustrated. My briskets taste awesome, but they're just shredding and falling apart when I try and slice them. Now I think I know why. I have 2 briskets in the frig right now and I can't wait to make this adjustment. Thanks for the great material!
Never put them in a cooler or oven right away after cooking. The temp when you pull them is still increasing, and if it’s continuing to increase and you put them in an enclosed container, it will continue to cook and over cook which is why your briskets are shredding.
I would advise against rapidly cooling them in a fridge. Instead, set them out at room temp for an hour, then throw them in a pellet smoker at 140, or a cooler, oven, etc. you will have much better results and your meat shouldn’t shred if you cook to tenderness. Never cook to time, or temperature. Cook to feel. The easiest way for me to “feel” is using a thermometer probe, and when sticking it in it is like butter in the point and flat, I know it’s done. I don’t look at the temp, I’ve had briskets done at 195, and 205, so never solely base it on temp.
Why the change from butcher paper wrap to the current foil wrap?
Do you slice and serve at `140F?
I thought goldee wraps it in foil with tallow when it’s complete?
I thought you guys tested in foil with a scoop of tallow?
Jirby, what temp are you smoking overnight at ?
Great information! What kind of warmer do you use at the restaurant? Thanks!
Alto-Shamm
Do you recommend closing the exhaust stack some if I'm not getting enough smoke flavor? Running 225 degrees, I still wasn't getting enough.
Yeah for sure! It’ll trap more smoke and heat inside so the brisket will finish faster too! Win win
The meat should not taste like burned liquorice sticks either.
When you are cooking the briskets are you running a low temperature during the first 4 hours of the cook, then bumping up the temp the next few hours and once wrapped increasing the temperature again?
First 4 hours are anywhere from 200-250
Then yeah 275-300 rest of the way
@@jirbybbq thank you.
First off, thanks for the info dude, really appreciate it. I'm trying to get better so cooked one yesterday. Smoked, wrapped and finished in the oven until probe tender, about 205, felt nice. Let it sit out and put it in the oven overnight at 170 (lowest it goes) foe ab 10 hours. Go to slice it and its too tender, breaks apart. You think the oven over cooked it? I let it cool out to like 160s and I know you say lower.
The 170 in the oven overcooked it, their is a setting on your oven to lower it down to 150
Thank you for the great video! I bought a used small holding cabinet. It has the option for added humidity. Do you use humidity or just holding temps set to 140? Ballpark, how long are trying to hold briskets, beef ribs, for the best result? Appreciate the help.
I’ve never really used the humidity setting. Maybe just start experimenting with it at it’s lowest setting then go from there! I just set it at 140 and no humidity
@@jirbybbq Thank you for taking the time to answer my question!
@@ericf1843 hey did u experiment with the humidity settings? Did it help or make a difference? Would love to get your opinion
@@abudesai3762 Hey abu. Sorry, I have not played with the humidity settings as of yet to compare. When I do I will update you.
Do you raise the temp after wrapping in butcher paper? I haven’t had luck with butcher paper wrap. I usually smoke around 250 first 4 hours then 275ish the next 8, then wrap in foil for about and 1- 1.5 hours at about 285-300. Should I do the same with butcher paper?
If you’re doing fine with foil don’t switch. Foil is great too. But I think paper should work too based on temps yours cooking at
I do raise temps after wrapping tho yes
Wait. I think I missed something. If you're taking them out not quite at the feel you're looking for, then how are you getting them to the temp you want before putting them in the warmer? Are you putting them a higher temp warmer or oven until they reach 160°? Sorry for the dumb question
I think I got it. I thought resting meant an oven temp different based on the feel. You meant resting outside of the warmer until reaching a 130, 140 or even 160 temp internal and then putting them into the warmer at 140 for overnight rest.
Hey man great videos! Appreciate all that information and how you keep it real! 2 questions, My oven only goes down to 170. How long can I hold at that temperature before it messes things up? Second question, if I find a warmer that goes down to 140, how long can I rest a brisket at that temp?
Wow. This is great stuff. Just subscribed. So I'm still learning - I've done less than 10 briskets. I've been pulling them from the smoker, setting in a cooler for a few hours, and then slicing and eating. Sounds like you have a different (and I'm sure far better) process. So you pull them when tender and let them rest wrapped at room temp, and then stick in a warmer at 140 overnight?
1855 the Sysco brand 👍🏽👍🏽👍🏽
Hey bro!! I smoked a angus choice brisket on my offset at 275. My issue was the flat cooked too fast and dried out. How could I prevent that happening in the future? Thanks
Did you have the flat towards the fire?if not, maybe smoke at 250 or maybe you trimmed off too much fat on your flat 🤔. One thing you have to understand is that backyard pitmasters such as ourselves want to trim as much as we can, but we also want to have enough brisket to go around for the family 👍🏽👍🏽😜,if I'm just doing 1 brisket I don't trim to aggressive, that's why I will smoke about 3 to 4 racks of ribs when smoking 1 brisket, and you have to understand that restaurant pitmasters are cooking more briskets than us, so they can afford to be aggressive with trimming.👍🏽👍🏽👍🏽👍🏽
I'd cry too if they my briçy's came out feeling that good🥲
Happens every time 😭
What humidity do you rest the briskets in the warmer at?
He answers your question in the comments
Hi Jonny, do u still consult or teach classes? I DM'ed you on instagram
You need to comment, “What’s with 14 probes stuck in your meat? Just cook it!”
Wear a microphone. Have trouble hearing u on ur vids
I'm surprised we don't see more people wearing goggles or something when pulling meat or dealing with smokers. That smoke burns your eyes and is unpleasant and yeah you may look stupid but at least you don't have smoke in your eyes for hours a day
Makes no sense