I am glad to see you posted again. Seen you on Church, watched all your stuff on the Tube after those videos, and I am down with Chuds to. Almost... kinda got a little battle (ish) there... I have a small number of people I love tuning into, to learning this trade we call BBQ, you and Bradly are two of them. I have learned so much from all of you. Thank You!
Appreciate the straight, unfiltered instructions and opinions, and not just your opinion, you actually give your reasons why that is your opinion, Really do learn alot more with your videos compared to some other content on youtube. Great Stuff!
Great stuff Jirby! We all owe you a huge thank you for teaching us amateurs how Goldee's became number one. It shows your complete unselfishness and love for your craft. Thank you for the videos and your help!
My man Jirby. This is amazing. Just show us straight up what Goldee’s does, because I just had it, you deserve #1, and it’s the bomb. We peons aren’t replicating it anyway. I’ll be back every year.
Jirby I just saw meat church Texas Twinkie video looking for superbowl food ideas and never realized you were a Georgia native and falcons fan!! So am I!! Originally born and raised in northeast Georgia.. moved to metro Detroit 6 years ago. Falcons have been breaking my heart consistently my whole life but thank god kirby and them dawgs are winning!! God bless you brother and keep up the great work! About to try your brisket recipe next weekend can’t wait!!
Glad you're posting videos again, thank you! :) Quick question on your current preferred method at Goldee's, are you wrapping them right as you pull, or resting down (to say 140) first? Same question on when you stick them in the warmer? Thanks!
Great video, white board was a laugh! Also loved your Q and A. Saw your big I think Southern Pride in the background, would love to hear what you use it for and some comparisons to your other smokers.
Great cook, Foil boat was actually in the comp circuit for many years before people claimed to have invented it. Good looking Brisket! I'll be making a road trip to come up and eat there soon
Thanks for the video. Really appreciated not having to listen to you trying to sell me some junk I don't want halfway through your video. Will fire up the bbq in New Zealand for you this weekend!! 🔥
Thank you jirby👍🏽👍🏽@ 10.19 for the backyard pitmasters such as myself 👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾it probably is best to get up early the following morning put the brisket on maintain temperature until done ,let it rest for 1 or 2 hours slice and enjoy👍🏽for some reason I tend to struggle with a brisket when I put them on going into the late hours of night😔😔
That is the best explanatiion I have seen on the pros and cons of the foil boat method. I always prefer to smoke unwrapped. I don't see any pros of the foil over naked, unless one enjoys a pot roast like braised flavor.
Great info! Jirbs is the real deal, I trust his opinion more than pretty much anyone on the Tube. Goldees has the best BBQ in the DFW area and I’d put it up against any BBQ anywhere 👊🏼👊🏼
Major shout out to you Jirby! Thanks for your insights. One question: would wrapping the brisket in butcher paper (with a scoop of tallow) for a lengthy hold, after using the foil boat on the grill, help the brisket from dying on the board (rapid oxidation) as you point out as Con #1?
This is really good. I don't mind the more scaled down production because the content is great. One thing I would vote for is seeing a video on doing a brisket on a kettle grill (weber, sns, etc.). Keep up the good work!
Another classic Jirby gem. Thanks for the tutoral and taking the time to put together the pros and cons of the boat. Worth giving it a try this weekend.
This is an extremely insightful video. I’ve been allowing the juice boil to occur for quite some time can’t wait to experiment on avoiding that. I saw your flat was probing like 170 when middle was 195. Is it ok to have the lean that low or does it carry through during the hold?
By far the best channel out here. The truth hurts. It’s nice to get all the info on bbq without hiding anything. I wish I could go back and save the $90 on barran tranklins MasterClass which made me screw up countless briskets. Hopefully you find the time to keep pushing out videos. Because they’re amazing
I'm perplexed by something: when do you know that your brisket is "done?" Temp doesn't seem to matter, yet "feel" can be a very tender flat, but still yield a rubbery point when sliced. Thoughts?
Thank you sir!! I foil boated a brisket 2 days ago. Wrapped in the boat at 180 then pulled it off smoker at 200° loosly covered top with foil and put in warmer at 170 for 6 hours then lowered to 150 for 11 more hours and it was great ,juicy, had crunchy bark and wasn't pot roasty
Jirby's vids upped my brisket game 200%, I'm a no wrapper fo life now! Also, I can vouch for the rubs, great on brisket and the All Purpose goes with damn near anything. I even use it on steamed veggies. Looking forward to new vids
@@ignoranceisnotatrend4669 I still haven’t tried the foil boat method but will soon. What I meant was that I don’t wrap at all, only wrap in foil when I pull it to rest. I may cap the ends with foil sometimes if I think they are getting to crusty but that’s all.
@@RustyShakelford781 I honestly like no wrap at all also, just seems to take longer, here lately I been smoking brisket were its going into the night and end up pulling them to early after or in the stall hoping they would finish cooking with the rest carry over heat in hopes for doness but it wouldn't have that jiggle 😔😔😔so I'm doing one in the morning starting early so it can be done for dinner including with a 2 to 3 hour rest, THIS TIME IM ON A PITMASTERS JOURNEY TO SMOKE UNTIL ITS PROBE TENDER. 👍🏽👍🏽👍🏽
@@ignoranceisnotatrend4669 I don’t even plan for eating on the same day anymore, so no rushing. I start pretty early and once it’s done it gets wrapped and into the Turkey roaster for 12 hours or so for a meal the next day.
Tremendous video. You are entertaining, educational and funny as always...If you weren't already such a good pit master, you could have easily been a teacher....👍
It's a great workaround for smaller catering operations. Smoke till you're past the stall then wrap and refrigerate until the night before you serve with no loss of quality. That said, it's a little odd for a legacy BBQ institution to primarily cook this way...imo.
@@ryangies4798 that makes sense. I was thinking like 50-60 briskets a day and how I would have to move them around and schedule cooking other meats around that
I like the foil boat a lot, but I rest in it the cooker itself. I use a Kamado and just dial down the heat to 150-170 for the rest period. I’ve never had an oxidation issue
Do you happen to have an idea of replicating the sauce from Hickory Stick BBQ in Everman a little down the road from y’all? Thanks for all the knowledge and experience you share here.
Can anyone help me with resting a brisket properly? Last time I made a brisket I pulled at 195 and rested it for 30 mins then put it in an oven at 150 for 12 hours. Should I put it straight in the oven or rest it a bit longer before putting it in the oven?
When you discussed cons, you mentioned “do not use juices” but did not really explain what you meant or why. Can you explain a little more? Great video!
Jirb, you've really helped me make my bbq infinitely better through the fire management information you've shared on your channel. Can you elaborate on the different types of fires, such as the bundle fire you mentioned in this video?
@jirbybbq might be a stupid question but what would happen if you poked a tiny drain hole in the foilboat? you could even tune it by choosing the height where you put the hole if you want to keep some of the liquid
Once I'm happy with my bark, I wrap in paper for the stall and finish the brisket in the oven to save on wood. Can you do a pros and cons breakdown for that method?
Hey Jirby, how do I get one of those sick Barbs-B-Q sweatshirts? Would love to be able to rep what Chuck's doing down in Lockhart! Was super happy I got to meet her and eat at her pop-up at Nickel City in Austin - it kicked ass!
I used your fire management advice because my briskets came out with not much smoke flavor. Your method on this channel worked like a charm! I do have to ask if you aren't too busy, on the meat church video, does the choking off the entire smoker work really well? I mean I'm sure it does, just nervous about trying it is all.
I like your style and to the point delivery. I would love to see if you could do a Sous Vide/BBQ Brisket and ribs. I have been experimenting and it all comes out pretty good but not great. Could be that Great is just not possible but if anyone could do its you.
Trick I started recently is to put a wire rack in the foil boat to prevent that pot roast risk when foil boating. Downside is that this will slow down the cook, so I also add a bit of water into the bottom of the boat to act as a steamer. Note that I'm still fine tuning this process :)
@@nevermore311 I put the combo on top of a tray to help reduce the aluminum from ripping, but you have to be gentle when moving it because foil rips too easily.
What about wrapping in foil after, or butcher paper after it’s done. Not like you’re asking lol And I’m sure a ton a work but maybe for the backyard bbq not a bad idea it’ll help with oxidation I’ve been foil boating but I’ve never wrapped after for the rest. I’m trying that next
I think its just taste preference. I like the crunchy bark so I prefer the foil boat method. But its not everyone's preference. Some like to wrap a brisket in foil, other butcher paper, others no wrap. So I guess it just comes down to how you like tge texture of your food.
I definitely agree with you on the oxidation with foil boats. I boated one probably too early once and it oxidized soooo fast when I cut in…even with a little extra tallow. Could be my smoker but I have found that boating sped up the cook for me more than paper or not wrapping. But that’s just me. I do love your video with Chuck doing brisket! Followed that method with the seasoning and it was really damn delicious! Gotta make it up to Goldees soon!
Why would you even rest the briskets for long hours without wrapping? When you are cooking just one or two briskets, it is not a big chore to fully wrap the briskets before putting them to rest. I wonder whether on very long rests, foil wrap protects against oxidation even more than paper wrap? Jonny's approach makes sense, cook unwrapped in order to develop a crip bark throughout the brisket, then wrap in foil for holding in the warmer.
@@TreegzbbqI see. Your experience is quite intriguing. I assumed you foil boated and rested in foil boat. Jonny is trying to explain that the time that the brisket is left uncovered , in a foil boat, for long resting hours in a warmer causes oxidation. I have never before heard of foil boat, or naked, for just the cooking period would cause oxidation. Oxidation comes thru exposure to air for long hours, rather than from the foil itself.
@@CoolJay77I’ll put it this way…when I cut into it after cooking in a boat and then resting in butcher paper for 10 hours at 160, I cut in, the slice looked like a rainbow of colors and drier than the Sahara. That was only one time though. It was weird. Never used a boat after that, though I respect the technique.
Any interest in trying out some of the salt lick bbq methods? They do some interesting things, such as mopping their briskets, and slicing up the flat for burnt ends (I assume they also get burnt ends on the point too, but idk). For such old school texas bbq, they actually have some pretty unique methods. There's also not too much stuff online on how they bbq briskets. They also chill their briskets after one cook, then finish them off at a later date. I believe Blacks BBQ does the same thing. I would be most curious on your thoughts about mopping briskets. Which doesn't seem to be very common.
can you try the method that Black's uses...cook the brisket till about 80% done, take it out and let it sit in the refrigerator for 24 to 72 hours, take it back out and finish the cook
Hard pass on foil boat. The lean DOES taste weird. What are you guys doing at Goldee's now? I wrap in pink butcher paper after the stall. I'd like to figure out a way to avoid wrapping at all so I can sell it for less.
Thanks so much for doing this video! I have a question tho, would the foil boat method work on a pellet grill? Last time I did paper wrap and the lean was still a bit dry. Brisket was prime too. Thanks!
Thanks for doing this Pros/Cons video! How long did the brisket rest prior to cutting into it? And.....did you rest it on the table or in a cooler? Nice work. Cheers!
For holding what about closing the foil boat (as you did after you cut it) so its protected? the hold like all others? I guess only difference from your Goldies brisket process then would be protection of the bottom of brisket for an hour or so.david at Angey Bull BBQ
Nice video. I like how with all your experience and obvious success. It still kinda feels like your winging it. Just laid back it is what it is. As God intended bbq to be
Cool vid man! I have been wanting to try the Goldees method, but I don't have a warmer or oven at home for that super long rest after being (almost). Any idea I can tweak it a little bit given this issue?
Used the foil boat then rested and held in butcher paper. Didn’t notice a pot roast taste. The method really worked for me. Will the top crispy bark ruin resting in paper?
Thanks for working through the foil boat for us, despite the shady bits. I appreciate how you keep it real about your processes and thoughts about things you try. For those of us cooking at home and wanting to try the Goldee's method, should we be resting briskets overnight with the foil and tallow, or can that be done for the shorter 1-2 hour rests, as well, if we want to cook and eat the same day?
@@jirbybbq Seemed like you were taking veiled shots at Evan LeRoy (and/or Bradley Robinson?) about not pouring the juices on and taking credit for the foil boat. Is Diego the guy that accidentally left the top of the brisket open? If so, everyone seems to give him credit for that. Either way, not sweating it, as I appreciate learning from you and them. The foil boat helped me (just a backyard guy) with fat rendering, and I'm going to try the Goldee's method this weekend for that reason, as well. Thanks!
@@masashiohira347 hell yeah let me know how the goldees method works out for you! And nah I don’t even knows what goes on with them. I just stated my opinions. Yeah they go against there’s but not everything is shade. Just different opinions
@@jirbybbq Circling back because I tried the Goldee's method, and it was one of the best (if not the best) briskets I've made. I got great fat render without overcooking it, and I really like the pepper, salt, Lawry's seasoning approach. Thanks for sharing your methods and tips, and I'll keep practicing so I can be a better bbq cook, since there are no gimmicks and shortcuts, haha!
I can never get over how much trimming is involved. For those of us not preparing an entire menu at a BBQ restaurant, what is the easiest use for the brisket trimmings?
Okay, so I was bouncing back and forth between doing no wrap and using foil boat method on briskets that got too crispy on the edges. Well, focusing on good fire management fixed those “crispy” edges. So after finding out that it was my fire management that was scaring me into using a foil boat I did a true side by side with foil boat and no wrap but still did a full foil wrap for rest. No wrap did end up taking an extra hour but that extra hour allowed me to render more fat and hands down made a better brisket for three weeks in a row. The Jirby fire management video changed my life.
You can tell your videos don't sacrifice sound BBQ advice for UA-cam views.
I am glad to see you posted again. Seen you on Church, watched all your stuff on the Tube after those videos, and I am down with Chuds to. Almost... kinda got a little battle (ish) there... I have a small number of people I love tuning into, to learning this trade we call BBQ, you and Bradly are two of them. I have learned so much from all of you. Thank You!
The king is back!! 👑 so appreciative of your honesty and willingness to help others improve their brisket game.
Never cease to amaze me with your beautiful cooks. Been loving on the Goldees method with my briskets but I might need to give this a try.
Ate at LeRoy & Lewis over the weekend. Crispy bark on top of their brisket. I liked it. They use the foil boat.
Ol'Jorb being super careful with his words, not trying to piss off anyone. haha
Appreciate the straight, unfiltered instructions and opinions, and not just your opinion, you actually give your reasons why that is your opinion, Really do learn alot more with your videos compared to some other content on youtube. Great Stuff!
Definitely planning a weekend trip from Bama just to have some Goldees!! Learned a ton from you, man. Thank you!!
Haven't tried the foil boat but you gave a lot of insight into that method. I get that pot roast thing you're trying to avoid. Great video.
Great stuff Jirby! We all owe you a huge thank you for teaching us amateurs how Goldee's became number one. It shows your complete unselfishness and love for your craft. Thank you for the videos and your help!
these videos are key for everyone , always nice to see the pros do their thangggg
My man Jirby. This is amazing. Just show us straight up what Goldee’s does, because I just had it, you deserve #1, and it’s the bomb. We peons aren’t replicating it anyway. I’ll be back every year.
Great talking at goldees Friday, thanks for the input on the smoker build!! We enjoyed the food! See y’all next week!
Jirby I just saw meat church Texas Twinkie video looking for superbowl food ideas and never realized you were a Georgia native and falcons fan!! So am I!! Originally born and raised in northeast Georgia.. moved to metro Detroit 6 years ago. Falcons have been breaking my heart consistently my whole life but thank god kirby and them dawgs are winning!! God bless you brother and keep up the great work! About to try your brisket recipe next weekend can’t wait!!
Glad you're posting videos again, thank you! :) Quick question on your current preferred method at Goldee's, are you wrapping them right as you pull, or resting down (to say 140) first? Same question on when you stick them in the warmer? Thanks!
Always learnin sum new wit yo videos strait 💯wit it
Great video, white board was a laugh! Also loved your Q and A.
Saw your big I think Southern Pride in the background, would love to hear what you use it for and some comparisons to your other smokers.
Great cook, Foil boat was actually in the comp circuit for many years before people claimed to have invented it. Good looking Brisket! I'll be making a road trip to come up and eat there soon
Oh yeah I’ve heard about that too! I wonder who did it first🧐
The best explained foil method on UA-cam. Thank you jirby.
Thanks for the video it’s always great to get wisdom and info on different methods.
Thanks for the video. Really appreciated not having to listen to you trying to sell me some junk I don't want halfway through your video. Will fire up the bbq in New Zealand for you this weekend!! 🔥
Thank you jirby👍🏽👍🏽@ 10.19 for the backyard pitmasters such as myself 👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾it probably is best to get up early the following morning put the brisket on maintain temperature until done ,let it rest for 1 or 2 hours slice and enjoy👍🏽for some reason I tend to struggle with a brisket when I put them on going into the late hours of night😔😔
That is the best explanatiion I have seen on the pros and cons of the foil boat method. I always prefer to smoke unwrapped. I don't see any pros of the foil over naked, unless one enjoys a pot roast like braised flavor.
Found a Creekstone prime brisket in Canada, got some Goldee's rub. It's going down this weekend on my 94 gallon offset, I'm stoked!!
I’ve learned more from watching your videos than all the other bbq channels I follow combined. Plus your videos never seem fake or gimmicky 🤙🏼
Yea, right Plug.
Great info! Jirbs is the real deal, I trust his opinion more than pretty much anyone on the Tube. Goldees has the best BBQ in the DFW area and I’d put it up against any BBQ anywhere 👊🏼👊🏼
Awesome video! I would love to see a video dedicated to building every type of fire you use in different size pits and how they affect temperature.
got your back ! Keep grinding and pumping out that content my man! #RealOne
I did the goldies method cooked until 190-195 no wrap the whole cook but rested with the foil boat came out very good
what temp do you put briskets in the warmer after taking it off and wrapping in foil with tallow?
When using Goldies rub what is the salt to Goldies ratio you prefer...weight or volume?
Major shout out to you Jirby! Thanks for your insights. One question: would wrapping the brisket in butcher paper (with a scoop of tallow) for a lengthy hold, after using the foil boat on the grill, help the brisket from dying on the board (rapid oxidation) as you point out as Con #1?
This is really good. I don't mind the more scaled down production because the content is great. One thing I would vote for is seeing a video on doing a brisket on a kettle grill (weber, sns, etc.). Keep up the good work!
Another classic Jirby gem. Thanks for the tutoral and taking the time to put together the pros and cons of the boat. Worth giving it a try this weekend.
Thanks for the video! Trying this tonight/tomorrow. Is it possible to get a brisket that juicy on a traeger?
This is an extremely insightful video. I’ve been allowing the juice boil to occur for quite some time can’t wait to experiment on avoiding that. I saw your flat was probing like 170 when middle was 195. Is it ok to have the lean that low or does it carry through during the hold?
Can you please teach us about intake and outtake vents and how to adjust them to get different temperatures ?
By far the best channel out here. The truth hurts. It’s nice to get all the info on bbq without hiding anything. I wish I could go back and save the $90 on barran tranklins MasterClass which made me screw up countless briskets. Hopefully you find the time to keep pushing out videos. Because they’re amazing
I bought the Franklin book. 😢
I'm perplexed by something: when do you know that your brisket is "done?" Temp doesn't seem to matter, yet "feel" can be a very tender flat, but still yield a rubbery point when sliced. Thoughts?
Thank you sir!! I foil boated a brisket 2 days ago. Wrapped in the boat at 180 then pulled it off smoker at 200° loosly covered top with foil and put in warmer at 170 for 6 hours then lowered to 150 for 11 more hours and it was great ,juicy, had crunchy bark and wasn't pot roasty
170 is not a resting temp. That's still cooking.
Jirby's vids upped my brisket game 200%, I'm a no wrapper fo life now! Also, I can vouch for the rubs, great on brisket and the All Purpose goes with damn near anything. I even use it on steamed veggies. Looking forward to new vids
When you stated that your a no wrapper for life in your comment do you mean no wrap at all or you don't mind the foil boat method?👍🏽
@@ignoranceisnotatrend4669 I still haven’t tried the foil boat method but will soon. What I meant was that I don’t wrap at all, only wrap in foil when I pull it to rest. I may cap the ends with foil sometimes if I think they are getting to crusty but that’s all.
@@RustyShakelford781 I honestly like no wrap at all also, just seems to take longer, here lately I been smoking brisket were its going into the night and end up pulling them to early after or in the stall hoping they would finish cooking with the rest carry over heat in hopes for doness but it wouldn't have that jiggle 😔😔😔so I'm doing one in the morning starting early so it can be done for dinner including with a 2 to 3 hour rest, THIS TIME IM ON A PITMASTERS JOURNEY TO SMOKE UNTIL ITS PROBE TENDER. 👍🏽👍🏽👍🏽
@@ignoranceisnotatrend4669 I don’t even plan for eating on the same day anymore, so no rushing. I start pretty early and once it’s done it gets wrapped and into the Turkey roaster for 12 hours or so for a meal the next day.
Hi from Wylie, Tx...maybe a brisket cook using the most commonly purchased smoker. Covering fire management, etc. ?
Tremendous video. You are entertaining, educational and funny as always...If you weren't already such a good pit master, you could have easily been a teacher....👍
I'd be interested in seeing you test the Black's BBQ method where they smoke, refrigerate, and then smoke again for super smokey bark.
Hahaha okay I’ll check this out
@jirbybbq eat more vegans interviewed the owner and he talked about the method
@@SmokeTrailsBBQ I’ll check that out, the method sounds like a pain in the ass to me haha
It's a great workaround for smaller catering operations. Smoke till you're past the stall then wrap and refrigerate until the night before you serve with no loss of quality. That said, it's a little odd for a legacy BBQ institution to primarily cook this way...imo.
@@ryangies4798 that makes sense. I was thinking like 50-60 briskets a day and how I would have to move them around and schedule cooking other meats around that
I like the foil boat a lot, but I rest in it the cooker itself. I use a Kamado and just dial down the heat to 150-170 for the rest period. I’ve never had an oxidation issue
Awesome, dropping everything and watching now!
Did you bump up the temperature around the 4-5 hour mark and let ride at 275-300 for the rest of your cook?
Shoutout to Cuatro! Absolute Austin legend. I would not have made it through college without Cuatro’s.
Great video, keep them coming. Can you do a backyard brisket on a Weber Smokey Mountain for us apartment folk with limited space. Thanks
I remember seeing a weber smokey mountain somewhere behind the smokehouse at Goldee's
Do you happen to have an idea of replicating the sauce from Hickory Stick BBQ in Everman a little down the road from y’all? Thanks for all the knowledge and experience you share here.
Can anyone help me with resting a brisket properly? Last time I made a brisket I pulled at 195 and rested it for 30 mins then put it in an oven at 150 for 12 hours. Should I put it straight in the oven or rest it a bit longer before putting it in the oven?
When you discussed cons, you mentioned “do not use juices” but did not really explain what you meant or why. Can you explain a little more? Great video!
Jirb, you've really helped me make my bbq infinitely better through the fire management information you've shared on your channel. Can you elaborate on the different types of fires, such as the bundle fire you mentioned in this video?
Yes I could 100 fire management videos hahah I’ll work on more
@@jirbybbq please do
@jirbybbq might be a stupid question but what would happen if you poked a tiny drain hole in the foilboat? you could even tune it by choosing the height where you put the hole if you want to keep some of the liquid
Lol Jonny, I do the "chicken wing, chicken wing, hot dog and bologna" bit all the time!
Once I'm happy with my bark, I wrap in paper for the stall and finish the brisket in the oven to save on wood. Can you do a pros and cons breakdown for that method?
Hey Jirby, how do I get one of those sick Barbs-B-Q sweatshirts? Would love to be able to rep what Chuck's doing down in Lockhart! Was super happy I got to meet her and eat at her pop-up at Nickel City in Austin - it kicked ass!
how long can you get in between adding more logs to the fire ?
I would like to know what does it mean for the brisket to get oxidized and how does it effect the brisket?
Why’d y’all land on wrapping in foil at the end rather than paper when doing the Goldee’s method?
I used your fire management advice because my briskets came out with not much smoke flavor. Your method on this channel worked like a charm! I do have to ask if you aren't too busy, on the meat church video, does the choking off the entire smoker work really well? I mean I'm sure it does, just nervous about trying it is all.
Finally a jirby video, imma wear my jirby shirt today!
I like your style and to the point delivery. I would love to see if you could do a Sous Vide/BBQ Brisket and ribs. I have been experimenting and it all comes out pretty good but not great. Could be that Great is just not possible but if anyone could do its you.
Has there been a unwrapped from start to finish video done by Jirby?
Good vid sir! Ty. Would be cool if you did a series on pellet smoker bbq. Help us Suburban normies out!
I love your videos. Can you do a video with a Chuck Roast
Appreciate the vids! I would be interested in how you make some of your sides particularly the coleslaw & potato salad.
The whole point of BBQ is to use your imagination. Not copy everyone.
Great video thanks for the content. I noticed your shirt, did Bbq Rat open her own place?
Not yet!
Jonny, could I see you do an all mesquite cook, like Valentina’s? Get your thoughts on mesquite for a whole cook.
Could you foil boat but rest in paper? Would that cut down on the rapid oxidation you talked about?
Good to see you again! Mill Scale!
Trick I started recently is to put a wire rack in the foil boat to prevent that pot roast risk when foil boating.
Downside is that this will slow down the cook, so I also add a bit of water into the bottom of the boat to act as a steamer.
Note that I'm still fine tuning this process :)
Nice that’s a good idea! I like it
So foil on bottom, wire rack on foil, brisket on rack, wrap the whole shebang? Worth trying. Got a feeling I’ll rip the foil though.
@@nevermore311 I put the combo on top of a tray to help reduce the aluminum from ripping, but you have to be gentle when moving it because foil rips too easily.
What about wrapping in foil after, or butcher paper after it’s done.
Not like you’re asking lol
And I’m sure a ton a work but maybe for the backyard bbq not a bad idea it’ll help with oxidation
I’ve been foil boating but I’ve never wrapped after for the rest. I’m trying that next
I think its just taste preference. I like the crunchy bark so I prefer the foil boat method. But its not everyone's preference. Some like to wrap a brisket in foil, other butcher paper, others no wrap. So I guess it just comes down to how you like tge texture of your food.
I definitely agree with you on the oxidation with foil boats. I boated one probably too early once and it oxidized soooo fast when I cut in…even with a little extra tallow. Could be my smoker but I have found that boating sped up the cook for me more than paper or not wrapping. But that’s just me. I do love your video with Chuck doing brisket! Followed that method with the seasoning and it was really damn delicious! Gotta make it up to Goldees soon!
Why would you even rest the briskets for long hours without wrapping? When you are cooking just one or two briskets, it is not a big chore to fully wrap the briskets before putting them to rest. I wonder whether on very long rests, foil wrap protects against oxidation even more than paper wrap? Jonny's approach makes
sense, cook unwrapped in order to develop a crip bark throughout the brisket, then wrap in foil for holding in the warmer.
@@CoolJay77I wasn’t really discussing resting, but ok man 😳
@@TreegzbbqI see. Your experience is quite intriguing. I assumed you foil boated and rested in foil boat. Jonny is trying to explain that the time that the brisket is left uncovered , in a foil boat, for long resting hours in a warmer causes oxidation. I have never before heard of foil boat, or naked, for just the cooking period would cause oxidation. Oxidation comes thru exposure to air for long hours, rather than from the foil itself.
@@CoolJay77I’ll put it this way…when I cut into it after cooking in a boat and then resting in butcher paper for 10 hours at 160, I cut in, the slice looked like a rainbow of colors and drier than the Sahara. That was only one time though. It was weird. Never used a boat after that, though I respect the technique.
Any interest in trying out some of the salt lick bbq methods? They do some interesting things, such as mopping their briskets, and slicing up the flat for burnt ends (I assume they also get burnt ends on the point too, but idk). For such old school texas bbq, they actually have some pretty unique methods. There's also not too much stuff online on how they bbq briskets. They also chill their briskets after one cook, then finish them off at a later date. I believe Blacks BBQ does the same thing.
I would be most curious on your thoughts about mopping briskets. Which doesn't seem to be very common.
can you try the method that Black's uses...cook the brisket till about 80% done, take it out and let it sit in the refrigerator for 24 to 72 hours, take it back out and finish the cook
Amazing video as always
Lol rappers have diss tracks Jirby got briskets 😂 🔥
Hard pass on foil boat. The lean DOES taste weird. What are you guys doing at Goldee's now? I wrap in pink butcher paper after the stall. I'd like to figure out a way to avoid wrapping at all so I can sell it for less.
Thanks so much for doing this video! I have a question tho, would the foil boat method work on a pellet grill? Last time I did paper wrap and the lean was still a bit dry. Brisket was prime too. Thanks!
I think mad scientist says it’s best on there. I’m not too sure though. I need to do a pellet smoker video
@@jirbybbq I’d love to see that
@@jirbybbq that would be awesome. Thanks!
Works just fine on a pellet grill. Put it on the top rack and keep the fat side up. 🍻
@@jirbybbq and a drum smoker video please!
Thanks for doing this Pros/Cons video! How long did the brisket rest prior to cutting into it? And.....did you rest it on the table or in a cooler? Nice work. Cheers!
Just right on the table for like 11/2 hours maybe 2
@@jirbybbq Thanks!
I don't see choice brisket as an option on creekstone farms website.
For holding what about closing the foil boat (as you did after you cut it) so its protected? the hold like all others? I guess only difference from your Goldies brisket process then would be protection of the bottom of brisket for an hour or so.david at Angey Bull BBQ
Awesome video per usual. If like to see Fire management for full brisket cook for fat render.
OG inventor of the foil boat
Thanks for the vid. You seem to be getting more comfortable in front of the camera. 👍
this was awesome! i missed these cooking videos man, would love to see more!
You got it!
Nice video. I like how with all your experience and obvious success. It still kinda feels like your winging it. Just laid back it is what it is. As God intended bbq to be
I don't know why they taught us in Law School using the Socratic Method. The OKAAAY Method provides me with so much more retention. OKAAAY? hahahaha
Awesome video, nice sweatshirt! Can you tell me when you guys open goldees's bbq class??
Very soon!
@@jirbybbq I got your guys sauce today! I'm Sooooo Happyyyyyy~~~~
Cool vid man!
I have been wanting to try the Goldees method, but I don't have a warmer or oven at home for that super long rest after being (almost). Any idea I can tweak it a little bit given this issue?
Maybe just take it to 200
Toaster ovens aren't that expensive
Just use a Walmart turkey roaster. Super cheap
Used the foil boat then rested and held in butcher paper. Didn’t notice a pot roast taste. The method really worked for me. Will the top crispy bark ruin resting in paper?
Mmm I don’t think so it’s you’re just resting in it.
Awesome video Jirby!!!
Glad you enjoyed it!!
What wholesaler do y’all use for the creekstone choice?
Ben e Keith
Thanks for working through the foil boat for us, despite the shady bits. I appreciate how you keep it real about your processes and thoughts about things you try. For those of us cooking at home and wanting to try the Goldee's method, should we be resting briskets overnight with the foil and tallow, or can that be done for the shorter 1-2 hour rests, as well, if we want to cook and eat the same day?
You can do either way. Rest for 2 hours and eat or rest over night.
What shady bits? 😩
@@jirbybbq Seemed like you were taking veiled shots at Evan LeRoy (and/or Bradley Robinson?) about not pouring the juices on and taking credit for the foil boat. Is Diego the guy that accidentally left the top of the brisket open? If so, everyone seems to give him credit for that. Either way, not sweating it, as I appreciate learning from you and them. The foil boat helped me (just a backyard guy) with fat rendering, and I'm going to try the Goldee's method this weekend for that reason, as well. Thanks!
@@masashiohira347 hell yeah let me know how the goldees method works out for you!
And nah I don’t even knows what goes on with them. I just stated my opinions. Yeah they go against there’s but not everything is shade. Just different opinions
@@jirbybbq Thanks! I'll let you know how the Goldee's method (and "pepper, salt, Lawry's") works out.
@@jirbybbq Circling back because I tried the Goldee's method, and it was one of the best (if not the best) briskets I've made. I got great fat render without overcooking it, and I really like the pepper, salt, Lawry's seasoning approach. Thanks for sharing your methods and tips, and I'll keep practicing so I can be a better bbq cook, since there are no gimmicks and shortcuts, haha!
I can never get over how much trimming is involved. For those of us not preparing an entire menu at a BBQ restaurant, what is the easiest use for the brisket trimmings?
Sausage or burgers for sure
Render the fat to get beef tallow and use it to sear burgers and steaks.
Smoked Beef tallow. Huge flavor booster
How about doing a brisket cook like they do at Black's Bbq in Lockhart.
Good Video Jirb!
Okay, so I was bouncing back and forth between doing no wrap and using foil boat method on briskets that got too crispy on the edges. Well, focusing on good fire management fixed those “crispy” edges. So after finding out that it was my fire management that was scaring me into using a foil boat I did a true side by side with foil boat and no wrap but still did a full foil wrap for rest. No wrap did end up taking an extra hour but that extra hour allowed me to render more fat and hands down made a better brisket for three weeks in a row. The Jirby fire management video changed my life.