Why The Goldee's Method to Brisket Is Number One

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  • Опубліковано 23 гру 2024

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  • @oneweak8938
    @oneweak8938 Рік тому +176

    Legend has it he’s still trimming that brisket but it’s looking pretty good

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +11

      Haha this is great, thanks for the comment!

    • @WhittierBlvdTv
      @WhittierBlvdTv 5 місяців тому +1

      😂😂😂😂 - it definitely is "Looking pretty prettyyyy good" 🎉

    • @joey8567
      @joey8567 4 місяці тому +1

      😂😂😂😂😂. I just woke up. Still trimming

    • @joey8567
      @joey8567 4 місяці тому +1

      In TX we are 2 to 1 on salt to pepper

    • @ronmertz5178
      @ronmertz5178 2 місяці тому +1

      a family of five could eat off the trimmings way over trimmed

  • @parker1ray
    @parker1ray Рік тому +49

    I have been smoking Texas brisket since 1980 when I moved to Texas and built a smoker! A bit of history, on brisket and skirt steak, in the early 80's both of those meats were considered garbage meat and were usually ground into burger meat or made into corned beef. It was not until the home smoker craze took off that the retailers began price gouging people for these cuts. The American way LOL!

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +6

      Haha you are so right about The American Way. That’s some really good info I appreciate the comment.
      I wish the prices would have stayed low, I’d have skirt steak every night lol.

    • @chuckkillawood8229
      @chuckkillawood8229 3 місяці тому

      Yeah remember when a brisket was .59 cents a pound. Social media contributes to inflation.

    • @brianr3699
      @brianr3699 2 місяці тому

      The Canadian way is to not make packer cut brisket available for years after the US has it figured out. Then when they do put it in grocery stores and Costco, they start off selling it at ridiculous prices.

    • @markbartlett5049
      @markbartlett5049 2 місяці тому +1

      Chicken wings, same thing

    • @Mike-zx7lq
      @Mike-zx7lq Місяць тому

      Sounds like "price gouging" here just means "pricing signals following increased demand". If prices didn't rise, like anywhere you see price controls enforced, you would simply see no brisket anywhere :)

  • @vaticanjesuitNWO
    @vaticanjesuitNWO 4 місяці тому +26

    Instructional video on how to turn an 18 pound brisket into an 8 pound brisket. Looking pretty good!

  • @Amocoru
    @Amocoru Рік тому +174

    To new people: Save some time and don't bother trimming quite as much unless you're looking for it to be extra pretty and just toss those overcooked bits in a chilli or some baked beans. Massive flavor.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +26

      This is a great option. Thanks for the comment

    • @cfuzzkennedy
      @cfuzzkennedy Рік тому +7

      I love making chili with my leftover brisket. Great idea

    • @1flash3571
      @1flash3571 Рік тому +24

      Yeah.....He over trimmed it.......

    • @bigbadlobo4109
      @bigbadlobo4109 Рік тому +2

      Thanks, I'm new to this and trying to learn. In my mind, i felt like it was a lot trimmed off, but I don't have the knowledge/experience to confirm that he was taking off a lot

    • @Mmafanufc12
      @Mmafanufc12 Рік тому +4

      @@bigbadlobo4109 trimming changes the way it cooks. it does need to be trimmed a certain way IMO some people feel like u are wasting some but if u dont trim it right it doesnt taste as good.

  • @IAMCorung
    @IAMCorung Рік тому +28

    The real trick is the tallow. Basically, when you smoke Brisket you are cooking out most of the fat leaving only tender lean meat. When you wrap it with tallow you are putting the fat back in and preventing it from escaping. You can call it moisture, but, it's fat. The wrap is the most important step for tender MOIST Brisket. Aluminum is a cumulative neurotoxin so I wrap mine in paper first and then use foil to seal the deal.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +5

      I don't really like the aluminum foil either and I think I will do your method with the paper then foil from now on. Thanks for the comment!

    • @brianpreston5206
      @brianpreston5206 2 місяці тому

      Gotta try that method

    • @sabakunogaara6865
      @sabakunogaara6865 19 днів тому +1

      sir, you might be on to something here, very interesting. will try.

  • @jriff79guitar
    @jriff79guitar Рік тому +33

    I did my first brisket on Friday night using my pellet grill. The smoke setting rolls smoke between 155 and 170f. So that is what I did for 12 hours. At 7am I checked the internal temp, it was 145 on the point and 160f on the flat. I then bumped the temp to 250 for one more hour, checked the internal temp, and it was 180f. I then wrapped it in butcher paper with some beef tallow and continued cooking for another 2 hours at 250f. It was barked heavy with 1/4 inch smoke ring, and it tasted absolutely delicious.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +3

      That is a great method for doing brisket on a pellet grill. Thank you for the comment

    • @Whosyourdaddy3759
      @Whosyourdaddy3759 5 місяців тому

      Did you put fat side down towards the heat source and the flat towards the pelletbox or the smoke stack? I didn't arrange it that way on my first cook, but thinking that's an adjustment I need to make. Thanks for any info you can share!

  • @atx1722
    @atx1722 Рік тому +124

    The trim had me yelling at the screen to stop!!!!

    • @Bowhunter777
      @Bowhunter777 3 місяці тому +6

      He traded brisket for Burger way too much trimming

    • @timwest2512
      @timwest2512 3 місяці тому +3

      His burger was as big as his brisket 😢

    • @susiehill7316
      @susiehill7316 3 місяці тому +1

      @@Bowhunter777 I’m kinda new to smoking brisket and I’m cringing at how much he trimmed off.

    • @devinnewman2397
      @devinnewman2397 2 місяці тому +2

      I was wondering what you guys were talking about, then he cut off HALF of the point 😭

    • @MarvinHall-dg3bv
      @MarvinHall-dg3bv День тому +1

      😂lol me too just mines should be juicier

  • @coreysmith1972
    @coreysmith1972 Рік тому +14

    Great video, my only recommendation is to let it rest in ambient temp to allow the cooking process to stop before wrapping in foil. Here's a good rule I try to use. It depends on the length of the cook.
    1. Cook lasts 8 hrs or less - place in holding oven/cooler and let it come down in temp
    2. Cook lasts 8 - 12 hrs - allow to cool to 180, then place in holding oven/cooler
    3. Cook lasts 12+ hrs - allow to cool to 165 - 170, then place in holding oven/cooler
    4. Serving temp about 145 (you shouldn't see any steam)

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +1

      Thank you for the great comment! I really like those rules.
      I should have let it come down to at least 170 but I was in a rush

    • @bryantaiyanyi2274
      @bryantaiyanyi2274 11 місяців тому +1

      I made this mistake. As soon as I pulled the brisket. I wrapped it in foil and it kept cooking.

  • @adeelio
    @adeelio Рік тому +17

    10hr smoke uncovered but with water pan and (spray dry spots every hr or so after 5hr mark). Pull at around 190. Beef tallow on butchers paper, wrap it up and throw it in a foil pan with 1/4 cup water and double foil close the top. 12hr slow hold at 150 and you are done. Comes out very juicy every time.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +2

      That sounds like a pretty good method

    • @horacejones5226
      @horacejones5226 Рік тому +1

      I want to try this method. Do you put a roasting rack in the foil pan for the brisket? Just seems like the 1/4 cup of water may soak the butcher paper.

    • @adeelio
      @adeelio Рік тому +2

      @@horacejones5226 Yes you can definitely do that, however, I haven't had any issues without one. The water is insurance to keep things moist inside as some will evaporate/escape. That being said the butchers paper will be soaked regardless due to the moisture built up/steaming effect.

    • @spiroskakkos3455
      @spiroskakkos3455 Рік тому

      Do you put the water pan right under the brisket or on the sides of the smoker?
      Furthermore, if you put it right under, is there any implication with the distance of the water pan to the brisket? ( bottom tray is gonna be like 3-4cm apart from water pan)

    • @adeelio
      @adeelio Рік тому +1

      @@spiroskakkos3455 I use a flatter wide water pan on the bottom tray and cook the brisket on the middle tray, about 5in separation vertically. This works nicely for catching fat from the brisket. Grill I use is the masterbuilt 1050.

  • @russellbailey6588
    @russellbailey6588 Рік тому +2

    What is tallow and where do you get it or make it?

    • @markbrotherton3619
      @markbrotherton3619 Рік тому

      Amazon sells beef tallow for cooking, or you can put those tallow trimmings into a pan, and smoke it with the brisket, then pour the rendered tallow liquid into a mason jar, and use it for cooking, or pour some into the aluminum foil wrap, and hold the wrapped brisket at low temperature for 3 to 15 hours, moisturizing in that liquid fat.😋😋😋😋😋😋😋😋😋😋

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      Tallow is beef fat that has been rendered down until it is liquid. I have a link in the description for tallow that you can order on Amazon. Or you can make it by grinding up a bunch of beef fat and cooking in a pot over medium heat until the fat has fully rendered

  • @dougiesakurai3386
    @dougiesakurai3386 Рік тому +67

    The first brisket I ever did I did it this method by accident. Turned out fantastic. As I started studying BBQ, videos and online articles, I tried to use tricks that all the "famous" people did to make great brisket and it never came out as good as my first one. I think I'm going back to the original method.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +7

      The KISS method never fails

    • @shroomspls
      @shroomspls Рік тому +2

      same, sorta. I pull it 195 and wrap it foil and towels and rest it in a cooler for a couple hours. It's always perfect.

    • @petergriffinson1907
      @petergriffinson1907 Рік тому

      Did you spritz it at all?

    • @dougiesakurai3386
      @dougiesakurai3386 Рік тому +1

      @@petergriffinson1907 nope.

    • @petergriffinson1907
      @petergriffinson1907 Рік тому

      @@dougiesakurai3386 what was the temp you were cooking at?

  • @jamesg8246
    @jamesg8246 Рік тому +24

    Worcestershire sauce is a fantastic binder if you feel you need it, but honestly I stopped using binders a decade ago and never turned back. If your meat is that dry something isn't right. Like you said. A splash of water is all you need. Mustard will just block smoke. I've also been having good luck in the last couple years smoking fat side down until the wrap, then add some rendered hot beef tallow before wrapping in peach paper and then set the wrapped brisket back in the smoker fat side up. You get better bark on the meat side with it on top. Getting crazy good results this way. Also salt, pepper and a little lawrys seasoned salt for rub is working wonders for me.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +1

      I have used worcestershire sauce before and it does work very well. All the binders that are more thin are the way to go, but no binder is ideal for most cooks.
      That fat side down method actually sounds very interesting. I am going to give that a shot. I have thought about doing that for awhile, It just makes sense. I have done fat side down when using my Pit Barrel Cooker but that's a direct heat cooker.

    • @jamesg8246
      @jamesg8246 Рік тому +2

      @@SmokestackJoes It protects the meat from direct heat and let's the smoke settle on the meat side. It sounds counter productive based on old mentality but if you cook really low n slow it works.

    • @wadewerenka9905
      @wadewerenka9905 Рік тому +2

      Yes yes yes

    • @davo912
      @davo912 Рік тому +1

      mustard will block the smoke lol

    • @jamesg8246
      @jamesg8246 Рік тому

      @@davo912 anything you cover the meat with is a layer between the meat and the smoke. Mustard is absolutely unnecessary. You don't need a binder at all. Worcestershire sauce soaks into the meat because it's a liquid, mustard has oil and ground solids that will sit on top and cover the meat. Trust me. Stop using mustard or any binder. Especially any kind of oil or anything with oil in it. Oil wll create a layer air and thus smoke can't penetrate as well as naked meat.

  • @usa91787
    @usa91787 Рік тому +2

    Short version:
    I only trim the deckle out and leave the rest of the flavor - I mean fat.
    Rub the whole thing with lard.
    I season with equal salt, pepper and onion powder.
    Put it in my Pit Barrel cooker for a total of 6 hours flipping once at 3 hours after mopping twice. Once at 45 minutes once at 90.
    Mop again when flipped and then 2 hours later.
    Last mop at an hour.
    Take it off. Wrap in butcher paper with a little mop and hold it in a 160 degree oven for 10 hours.
    Never overcooked and it comes out like butter. Best brisket I've had anywhere and honestly, I'm ultra critical of my food.
    The mop is only for flavor. Pit Barrel doesn't dry anything out.
    Oh - mop is 50-50 apple cider vinegar and water, a tablespoon of lard, 2 lemons squeezed for juice, 1 handful crushed red pepper. I heat it on the lid of the Pit Barrel.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      Man this sounds like such an awesome method!
      I love cooking on the pit barrel because its cooking right over the coals, so when all the fat renders out it drips into the coals and steams back up into the meat. This adds tremendous flavor you dont get on a traditional offset.
      I am a huge fan of mopping, and that mop recipe sounds perfect, the addition of the lemon juice and crushed red pepper is great!
      I am 100% going to give this a try, it sounds like a winner!
      1 question, Do you start it fat side up or down?
      Thank you so much for the comment, I really appreciate it!

    • @usa91787
      @usa91787 Рік тому +1

      @@SmokestackJoes Fat side down.

  • @DD-xx8wh
    @DD-xx8wh Рік тому +2

    wow great helpful ep !!! and a major thanks for taking so much time to add thoughtful details to everyones comments...few do this !!

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +1

      Thanks a lot I appreciate it. I am very glad you found it helpful! I try my best to keep up with all the comments and answer everyone's questions as best as I can.

  • @stevesherwin1255
    @stevesherwin1255 Рік тому +70

    I think the trick to not overcooking it is to let is cool for about an hour before you wrap it in foil. Let it get down to around 150 before you wrap it and put it in the warmer. Now I want brisket for breakfast.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +8

      Brisket for breakfast is not a bad idea! But I think you are right about letting it cool. I let mine cool but I don't think it was long enough. I should of stuck it with the probe to see what temp it was at before wrapping.

    • @Chig232
      @Chig232 Рік тому +4

      This is exactly what I do. I will pull my brisket off, it's usually wrapped in butcher paper, and I'll set out on the counter until it gets to 165, I figure if it starts to cook again after I stick it in the cooler it's got some range before it gets to the danger zone (above 205 IT). I will typically keep the butcher paper on, wrap in saran wrap then with old towels and place in a pre-heated cooler....

    • @derricktyler3577
      @derricktyler3577 Рік тому +1

      W/ the Goldees method, they pull off and wrap in foil immediately, but let it rest down to 150 before putting it in their warmer. Their warmer is either 140 or 150 as well.

    • @havalopez
      @havalopez Рік тому +1

      You didn’t let it cool so it continued to cook. That won’t happen if you let it cool, so you can’t pull it early.

    • @PhilRaso
      @PhilRaso Рік тому +1

      YES! Pull at 204 and let is sit open and cool to 150/160. Then put in 160 warmer and rest. It will never get back to 200 again.

  • @sharttank5999
    @sharttank5999 Рік тому +8

    As a BBQ snob I approve, I use as different method but this makes sense. The long warm rest makes so much difference and your crust is amazing.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +1

      Thanks! It’s the long rest that really makes the difference but the no wrap gives the brisket a great bark

  • @duanehenicke6602
    @duanehenicke6602 Рік тому +5

    Texas here. If you've never tried mustard, you need to. If you're going to get some seasoning from Texas and haven't tried Goldees brisket rub, you need to. That's a bit warm for holding temp. Be interesting to see the results @150. And like i tell all the new kids on the block. True brisket slicing is a lost art. Try separating the point from the flat after your next cook and rest. Then slice each muscle across the grain. It's not difficult, and i think you will like the results. Or just cut it down the middle and declare one side the flat and other the point. Like every other cook I've ever watched on here.....

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +1

      Great points here. Thanks for the excellent comment. You sold me on the brisket slicing technique, I am definitely going to give it a try

    • @duanehenicke6602
      @duanehenicke6602 Рік тому +1

      @Smokestack Joe's one more thing i forgot. Try seasoning the day before. I don't care for open air dry brining. I keep mine covered. But i think there's a lot to be said about letting a brisket marinate. Not just the salt, the whole kit and kabootle. I watched a guy season a competition brisket one time in the middle of July in Texas. Stayed coverd (not refrigerated) all night, and went on the pit the next morning. Won the competition. I in no way endorse, nor would i ever do it unrefrigerated, but nevertheless. I think marinating brisket at least over night is a good idea. Couple days will not hurt. If you have the time and space.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +2

      @@duanehenicke6602 Yeah I'm not sure about the whole not being refrigerated thing, especially in July in Texas lol. But I think seasoning the day before is helpful. Like you said, having the space is the big issue.
      I always do it with ribs though. Ill season the day before and put them into a vac seal bag. Then when I am very to cook them I can just pull them out and throw them on. They always seem to come out a little better when I do this.

  • @daveemhere4064
    @daveemhere4064 Рік тому +2

    Someone mentioned breakfast. I take brisket, cut it into about half inch cubes, slow warm briefly, scramble, eggs, and add a little mild cheddar, salsa optional, and wrap it in a large flour tortilla.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      That sounds like an amazing breakfast! I usually use mine for chili but I will be trying this. Thanks for the comment.

  • @gerrycorbino66
    @gerrycorbino66 6 місяців тому +2

    I've got a prime packer brisket from Costco in my freezer just waiting to be smoked. The butcher had just put it out and it looks like its already perfectly trimmed. I'll be trying the Goldee's method once I decide when to smoke it. Enjoyed your video.

    • @SmokestackJoes
      @SmokestackJoes  5 місяців тому

      Thank you I appreciate it. My suggestion is try to keep it unwrapped as long as you can. if the bark is very very dark but the internal temp isnt high enough youll have to wrap.

  • @bigbird5090
    @bigbird5090 Місяць тому +1

    So is your warming vessel the z-grill on smoke setting? ..or something different? (If you are wrapping it, the smoke setting should work?) I save my trimmings for making tallow which I can use on the brisket later in the cook like you did. Render it down a little on the smoker and then inside on the stove. I've tried wrapping with both foil and paper and no wrap. The foil holds juices if you want to save them for an au jus for a yummy wild rice as a side. Paper saves a little au jus but not that much but you get better bark. No wrap means no extra au jus but best bark as long as you don't dry it all out too much. Take your pick.

    • @SmokestackJoes
      @SmokestackJoes  14 днів тому

      I like the idea with the wild rice, that sounds good! I have a warming cabinet I use to hot hold though

  • @libertyforamericanow
    @libertyforamericanow Рік тому +3

    I cooked a brisket the other day. Pulled it off around 180 and put in aluminum foil tray and covered with foil. In the oven at 250 until it reached a little over 200. Let it rest an hour. I use mostly hickory when smoking something but added some jack oak for brisket. Was delicious

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +3

      Finishing in the oven is a very underrated method. once it is wrapped you aren't going to get anymore smoke flavor anyway.

  • @wadewerenka9905
    @wadewerenka9905 Рік тому +6

    Pull at 190....then wrap and hold for at least 6 hours....best best best advice I have seen yet...great trim...I find if you do not trim the flat on thin end gets hot too fast and saps moisture out of flat where you need the moisture........great great video!!!

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +2

      Thank you very much I appreciate the comment!

  • @Gamer2k4
    @Gamer2k4 Рік тому +2

    4:35 "You don't really want to go in [the fat pocket] and scoop too much." Why not? I tend to dig out all the fat I can, because I reason it's not going to really melt down anyway, and anything I leave in there I'll just have to cut out later. Is there a good reason to not scoop out the fat?

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +1

      You are correct. What I was trying to say was just don’t take so much out that you start splitting the point and flat because that is the fat that runs between the 2 muscles

  • @Mike-zx7lq
    @Mike-zx7lq Місяць тому +1

    If you're overcooking when you push your brisket to done before warm hold, you can try leaving it completely unwrapped for a shorter first resting period to let it quickly come down out of cooking range, then continue holding it overnight once its cooking has stopped. I'll leave mine out until it comes below 180 at least, then it can go into the countertop oven at 145 until morning.

    • @SmokestackJoes
      @SmokestackJoes  14 днів тому

      I recently did this on one of my cooks and it worked out great doing that

  • @smitty8350
    @smitty8350 11 місяців тому +2

    Very good insight. Thank you

    • @SmokestackJoes
      @SmokestackJoes  11 місяців тому

      Thank you, I appreciate the comment!

  • @RJ_Chicago
    @RJ_Chicago Рік тому +1

    What is the purpose of the beef tallow? Can you use something else as a substitute? Butter? Other? What do you recommend as a substitute for tallow? Thanks.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      The beef tallow is used to keep the brisket moist. Butter would work fine as an alternative or even lard if you can get some

  • @stevenvicijan4338
    @stevenvicijan4338 Рік тому +1

    Went there last month, from out of state, and got pieces, instead of slices and still was amazing...

  • @wfodavid
    @wfodavid Рік тому +8

    The Goldee's class is a once in a lifetime opportunity. There is a reason they are #1. They do go by feel which is something you can only learn by experience.The 4th slice! Make sure you have plenty of those juices on your gloves and pat each side of your slices for that great presentation. Sauce on the side so you get that pure brisket taste.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      Great info here, thanks for the comment!

    • @MattRowland
      @MattRowland Рік тому +4

      This is 100% spot on. I cook KCBS competitions and also am a judge, and you will never move to the next level until you learn to cook by look and feel. And like you said, that only happens by lots of experience.
      I separate the point and flat each time though. I learned how to effectively cook hot and fast when I started competing 7 years ago, and have never went back. Everyone has their own style, and no style is wrong!

    • @horacejones5226
      @horacejones5226 Рік тому

      @@MattRowland I’’ll be cooking my first brisket soon. The thought of separating the flat from the point is interesting. Do you know if there are any videos out there that show you how to properly do this?

  • @CautionFranco
    @CautionFranco Рік тому +1

    Good video! Do you have an info like make/model for your warming cabinet?

  • @chefgiovanni
    @chefgiovanni 6 місяців тому +2

    Nice job cleaning and cooking the brisket.
    I'm a Master Chef and go to BBQ cookouts for fun. So many people cooking lousy BBQ out there.
    Let's get cooking.

    • @SmokestackJoes
      @SmokestackJoes  6 місяців тому

      Thanks for the comment, I appreciate it

  • @Bob-ou7uq
    @Bob-ou7uq Рік тому +1

    What warning cabinet do you have? I have looked at the commercial cabinets and they are pricey!
    So anyone have any safe ideas? Thanks I like your thinking

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      I have the Cambro UPCH400110 which is on the expensive side

  • @terrypierce5826
    @terrypierce5826 6 місяців тому +1

    I have a cabinet pellet smoke by pit boss could I use it as a holding hot cabinet? If I just set it to 160 degrees?

    • @SmokestackJoes
      @SmokestackJoes  6 місяців тому +1

      Yeah but I would just get a thermometer you can leave in the smoker the make sure it is actually staying at 160

  • @nickma71
    @nickma71 14 днів тому +1

    I don’t do this method for cooking. But I did my rub to include seasoned salt mixed with the regular salt. I think the flavor is much better that way. I am no expert.

    • @SmokestackJoes
      @SmokestackJoes  14 днів тому +1

      I found the seasoned salt did add some extra flavor as well

  • @duaneluchaco3199
    @duaneluchaco3199 3 місяці тому +1

    I have a masterbilt electric smoker. What temp would you recommend I set it to smoke a brisket using this method. ?

    • @SmokestackJoes
      @SmokestackJoes  3 місяці тому

      I have never used an electric smoker so I dont know for sure but I would say start at 225 then after 3-4 hours bump it up to 250-275

  • @hamptonalford9014
    @hamptonalford9014 5 місяців тому +1

    Great video. So it looks like you put it on at 225 then check it at 3 - 4 hours (not exactly sure what the criteria is) then likely increase to about 275 and, in this case, left it for 12 total hours at 275 then the hot hold at 160 was another 12 hours. So if you want to serve for dinner you could start it at or just after planned serving time the day before?

    • @SmokestackJoes
      @SmokestackJoes  5 місяців тому

      Yeah thats about right. You can always hot hold it longer if you want to start it earlier. I like to go with a low temperature in the beginning to get good smoke flavor so its just a time thing, 3-4 hours is usually plenty time to get good smoke flavor then you can ramp the heat up

  • @michaelp9238
    @michaelp9238 Рік тому +1

    Thank you for showing the trim. I was trimming brisket and thought i must be doing it wrong. But i agree, better to make burgers than dry unappetizing brisket.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +1

      After all the comments about how bad my trim was on this I was thinking the same thing lol but thank you for the comment! It’s definitely better to have the meat for ground meat

  • @praetorxyn
    @praetorxyn Рік тому +1

    I'll be trying this method for my next brisket, except I plan to let it rest at ambient temperature until it cooks down to 170-180 before wrapping. The problem is I ordered all the Goldee's rubs and their sauce to try the Goldee's method with the Goldee's rub, and it's been 4 days without any shipping updates, so I may have to just do something else. Brisket is good until the 30th though, so I've got a couple weeks.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      Yes I would suggest letting it rest until it gets to about 160

  • @Blackdog4818
    @Blackdog4818 7 місяців тому +1

    Can you cut this in half and save the rest for later? Store it in the freezer?

    • @SmokestackJoes
      @SmokestackJoes  6 місяців тому +1

      Yes the best way is to vacuum seal them and re heat them with a sous vide

  • @mguerramd
    @mguerramd Рік тому +14

    I often split the flat and the point before cooking. You can then take that really thin end of the flat, fold it back and pin it with a skewer to a more even thickness and not trim so much off. Same with the point, once you have it separated it will have a thinner end, fold it back and pin it with a bamboo skewer. Now both muscles have a more consistent thickness and you don’t trim so much. Also once they are separated you can get the fat trimmed to your precise thickness on both muscles AND get rub on both sides of both muscles . Try it once.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +2

      Thank you for the comment. I will definitely be giving this a try, maybe I will do a video on it.

    • @jimdavis1566
      @jimdavis1566 Рік тому +2

      My wife keeps telling me to cut the brisket. I tell her nobody says to do it that way. Now that you said it, it sounds like a good idea😅

    • @sidneyvalmain9997
      @sidneyvalmain9997 Рік тому

      By doing this method, does it cut the cooking time down? If so by how much?

    • @mguerramd
      @mguerramd Рік тому

      @@sidneyvalmain9997 I cook in a Kamado and they always cook quicker than in other types of cookers, at the same temp. But splitting the muscles doesn’t really speed it up much

  • @OrozcosKitchen
    @OrozcosKitchen 6 місяців тому +1

    Bro you nailed it, good job a new subscriber!

    • @SmokestackJoes
      @SmokestackJoes  5 місяців тому +1

      Thank you so much for subscribing, I'm glad you enjoyed the content!

    • @OrozcosKitchen
      @OrozcosKitchen 5 місяців тому +1

      @@SmokestackJoes yeah of course brother!

  • @gwall5089
    @gwall5089 5 місяців тому +1

    what do you save the huge chunks of solid fat for??

    • @SmokestackJoes
      @SmokestackJoes  5 місяців тому

      Beef tallow. Its one of my favorite things about cooking brisket, I get to load up on my tallow supply. I have a video on how I make tallow with it if you are interested.

  • @Wowreally42
    @Wowreally42 Рік тому +4

    ohhh when you cut off half the point i almost cried! but I also don't have a meat grinder yet 🤣

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +2

      Yeah that was tough to do lol. The best advice I can give anyone for trimming a brisket is to get a meat grinder.

  • @kren1101
    @kren1101 Рік тому +1

    Is the brisket pat down equivalent to the bbq tong two click thing, or the tie down strap "That ain't going anywhere?"

  • @txgaspimp9321
    @txgaspimp9321 Рік тому +1

    Does it have the pot roast taste like when you wrap with foil while smoking

  • @DS-ob3gt
    @DS-ob3gt Рік тому +1

    What type of warming cabinet do you have?

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +1

      I use the Cambro UPCH400110

    • @DS-ob3gt
      @DS-ob3gt Рік тому +1

      @@SmokestackJoes appreciate that! Great video by the way. I just subscribed.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      @@DS-ob3gt Anytime! Thanks for the sub!

  • @paulneale988
    @paulneale988 Рік тому +5

    That was one damned good looking brisket. I have never smoked a big brisket like that before. My largest was 6lbs and that was some years ago. I'm going to re-watch your video a few more times to build up my courage to try it. Great vid; from the trimming tutorial to the final cut. Keep them coming....

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +2

      Thank you very much I appreciate the comment! I am very glad you found the video helpful. Learning to smoke brisket just takes a lot of experience with cooking them. As long as its not undercooked you should be fine.

  • @scrscr3246
    @scrscr3246 Рік тому +1

    Beautiful! How long did you let it rest after coming out of the warming cabinet?

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      Thank you. I probably only let it rest about 15 min after pulling it out of the warmer. It wont need any rest at all though

  • @Jimmy_James79
    @Jimmy_James79 Рік тому +1

    Awesome! Out of all the Amazon links I am not seeing your trimming knife...unless I am missing it...which knife are you using?

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      Thank you. The link for the trimming knife is in the comments under boning knife. But here is the link for it amzn.to/40OuiJM

    • @Jimmy_James79
      @Jimmy_James79 Рік тому +1

      @@SmokestackJoes Excellent! Thanks buddy! Just an FYI The one under boning knife is a link to a slicing knife which is the Dexter-Russell one not the actual trimming knife you gave me.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      @@Jimmy_James79 Thanks for letting me know

  • @thickymcghee7681
    @thickymcghee7681 Рік тому +217

    With all due respect to Joe, this is not what you want to do for your own trim. This is like a competition trim. If you aren't worried about winning $100k prize money, you are just wasting your money like this. Yes he is going to smoke some brisket burgers here, but if I am doing a 12 hr smoke, I want as much brisket as possible....not as much burger as possible.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +86

      Thank you for the comment but I respectfully disagree with this.
      My opinion is that I would much rather trim off everything I did because it will end up getting overcooked and dry. If I had not trimmed off that meat, in the end it would almost be inedible and not really appetizing.
      The same goes for all the fat I trimmed off. Fat is good in a brisket but when you have huge areas of fat, it is not too good, at least for me.
      So my point is that I would much rather enjoy the brisket meat ground up and cooked as a burger then I would if it were left on and overcooked. but to each there own.

    • @gabester1
      @gabester1 Рік тому +24

      Unfortunately I think Joe is right here, at least according to my last brisket cook he is right. I got the big idea of trimming as little as possible and left a bunch of edges/pieces that overcooked, so I had very little of that million dollar bite of barkey point meat. I about died when he lopped off so much of the point in this video, but it probably would not have cooked well with the shape and angles of it.

    • @402dude8
      @402dude8 Рік тому +9

      Grind the trim into burgers and it’s a win/win.

    • @TheANTOMATE
      @TheANTOMATE Рік тому +15

      Nothing about this trim is competition, this is a fairly common restaurant style trim that you'll see in all the top bbq places in Texas. This is basically the step by step trim that goldees and LR use in their shops.
      All that extra meat will just dry up anyway, better off in burgers

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +3

      @gabester It was definitely tough to cut that big chunk of point off and I knew it might get some backlash but it needed to be done. It made for some delicious burgers and tacos though!

  • @joed.4038
    @joed.4038 Рік тому +1

    What if i dont have a warming cabinet? I only have the oven inside other than my smoker.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      Your best bet would be to cook the brisket a little bit longer then after you wrap it in foil wrap it up in towels and place it in a cooler for 4-6 hours.

  • @jerryoconnor9227
    @jerryoconnor9227 Рік тому +1

    Great video! When you cut into the point you looked at it and said "a little over cooked". What did you see, what visually indicated that?

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +1

      Yeah you cant really notice it on the video but you can see the meat kind of just tears instead of being a nice smooth slice.

  • @illusionistbeamish4204
    @illusionistbeamish4204 Рік тому +1

    I don't have a warmer, but do you think I could fire up the traeger and get the same results?

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +1

      I cant say for certain since I haven't tried it. I think it would work but it may get a little too warm. if you can monitor the traegers temp you might be able to see if you can maintain 160 degrees.
      This is something I want to test out in the future though.

  • @Catechuman23
    @Catechuman23 Рік тому +1

    That final product looked 🤌🏼🤌🏼 that bark was BEAUTIFUL

  • @twys124
    @twys124 Рік тому +1

    What kind of warming cabinet are you using?

  • @LegendaryOldwarrior
    @LegendaryOldwarrior Рік тому +2

    Interesting. So putting in the wood log next to the brisket like that gives it good smoke flavor? I haven't tried it that way. I normally put it in the ash box either in it or above it so the charcoal drops on it and lights it up (have a masterbult 1050). So have to add more during the cook. Do you get enough smoke from it that way? I could save a lot of wood if this works! lol.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +1

      I actually just put the wood there as a blocker so the meat doesn't get the direct blast from the heat. If I don't put it there I find the brisket starts to get overcooked on that side

    • @LegendaryOldwarrior
      @LegendaryOldwarrior Рік тому +2

      @@SmokestackJoes oh yea duh 😆😂😆😂. I wasn't even thinking. Lol. Anyways great video!

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +1

      @@LegendaryOldwarrior Thanks a lot I appreciate it

  • @seanjoys7360
    @seanjoys7360 4 місяці тому +1

    Do you have a warming cabinet link?

    • @SmokestackJoes
      @SmokestackJoes  4 місяці тому

      Yes, It should be in the description. If not I can send it to you

    • @seanjoys7360
      @seanjoys7360 4 місяці тому

      @@SmokestackJoes i cant seem to see it. Please send it. Thank you

    • @SmokestackJoes
      @SmokestackJoes  4 місяці тому

      amzn.to/3nCjfE8

  • @AIVTI123
    @AIVTI123 24 дні тому +1

    You did a very good job. I read a comment about using butcher paper first to wrap it then tin foil. I do not like tin foil for the toxicity, I wonder what did you mean when you agreed with that comment to first using paper to wrap it then " seal the deal" with aluminum foil??? How long is it supposed to be in the aluminum foil? Thank you

    • @SmokestackJoes
      @SmokestackJoes  14 днів тому +1

      I have actually starting doing this with all my wraps now. Like you said I am not a fan of the toxicity of the foil. I will wrap with paper and if needed wrap foil over that, I recently did it with a pork butt which came out great. It will be in the foil\paper until it is finished resting

  • @mattmayse4148
    @mattmayse4148 Рік тому +10

    We get it dude, your saving all your trimmings 😂

  • @guitarwilly81
    @guitarwilly81 Рік тому

    I heard they let them cool down before throwing them in the warmers. Do you know when they're cooling them, if they're in the foil or not?

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      It should be cooled before going in the warmer but I am not sure if they let it cool in the foil or not, good question.

  • @JN-53
    @JN-53 Рік тому +2

    I have a question, please share your opinions. So i’m getting ready to smoke a brisket for the first time, i have a small char-griller grill with a side fire box attachment, the whole brisket won’t fit in my grill, would it be possible to cut the brisket in half, flat/point and would the results be the same? Also would the results come out the same as a regular smoker with my type of grill? My grill isn’t super long, i’d say it’s about 2 1/2ft

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      You could try and separate the point and flat. I would try and see if you can purchase just a flat somewhere. I used to only just cook flats because that's all I could get at the time. It tends to be a little more dry though, so you have to be more careful when cooking it.

  • @HankGrill
    @HankGrill 9 місяців тому

    Wow Goldee's has amazing social media team. Everybody is giving them tons of free publicity.

  • @tysonthomas7094
    @tysonthomas7094 Рік тому +1

    Can you warm it in the oven at 160? Or is that not a good idea.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +1

      You can use an oven, just use a thermometer to verify your ovens actually temperature.

    • @tysonthomas7094
      @tysonthomas7094 Рік тому

      @@SmokestackJoes Cool, I'll have to test that out. Most warmers are in the 1000 dollar range. Yikes!

  • @MrClimateCriminal
    @MrClimateCriminal 5 місяців тому +1

    What happens if I rest it for anfew hours after the 12 hour hold?

    • @SmokestackJoes
      @SmokestackJoes  5 місяців тому

      That would be fine, I usually let it rest for at least an hour or 2 after I pull it out and unwrap it

  • @virterra
    @virterra 5 місяців тому +1

    Very nice job, man.

    • @SmokestackJoes
      @SmokestackJoes  5 місяців тому

      Thank you very much, I appreciate the comment

  • @bryanmiddleton736
    @bryanmiddleton736 Рік тому

    Im abit confused, im new to smoking but shpuldnt the point always be a less temp then the flat? Considering its much small. It would be very difficult to get the themps you have for a begginer like me.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      I think the point is less because it has more fat in it that needs to be rendered out

  • @squatchh_
    @squatchh_ Рік тому

    Csn you hold it in a 160 degree oven if you dont have a holder?

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +1

      yes but just use a thermometer to verify your oven actually is at 160

  • @commishg
    @commishg Рік тому +1

    What kind of warmer do you have? I am a firm believer in the long, controlled rest.

  • @Prairiebbq
    @Prairiebbq Рік тому +2

    Great video. I'm wondering what you're using for a warming oven, specifically. Something expensive, but stable and gentle like Alto Shaam?

    • @gimmebbq
      @gimmebbq Рік тому +2

      I am also wondering this as I don't own or want to buy a Yeti and not sure it would hold for that long of a time period.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +1

      Thank you. Yes, I am using a more expensive warmer. I use the Cambro UPCH400110

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      I am using the Cambro UPCH400110

    • @jackkavanagh4705
      @jackkavanagh4705 Рік тому +1

      i use a 18 quart roaster, you will have to take some time getting temp adjusted (temp range starts at 200 degrees which is to high)pull the briskit from smoker let it cool down to 150 wrap in heavy towel put a meat in briskit and then an ambient probe in side of roaster....once you get temp adjusted and then take ink marker and mark where the pointer is on the roaster temp scale for future use

  • @nathankang5726
    @nathankang5726 Рік тому +1

    When I try this method the tenderness is on point. But I feel like the tallow kind of washes the seasoning away? It feels like it washes the salt away. Should I be seasoning the tallow as well?

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      It may be washing some of the seasoning away, I have not found this to be the case but you could definitely throw some salt on with the tallow to help.

  • @joer1757
    @joer1757 Рік тому +1

    I go by 190 all the time. Then hold in oven wrapped in foil overnight 8-12 hours or longer. Works for shoulders and brisket. Comes out like jelly every time. The reason is fat connective tissue and collegen continue to render at any temperature above 160

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +1

      I have had the same results with this method as well. If you have the time and a way to keep it warm, this is the way to do it.

  • @Kelly-kh4ik
    @Kelly-kh4ik Рік тому +1

    what kind of warmer do you have?

  • @leocarlos74
    @leocarlos74 Рік тому +1

    My samsung oven has a warm bottom. It's set at 170. Going to try it.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +1

      Nice, you might want to put a thermometer in your oven and test that warm setting out first. sometimes they say 170 but the oven will fluctuate between 170 and 210.

  • @davemarshall9925
    @davemarshall9925 Рік тому +1

    Excellent video - did you allow the brisket to cool to 150/160 before the warm hold?

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      Thank you! Yes it was cooled to 160 before the hold

  • @JohnCarleyeg
    @JohnCarleyeg Рік тому +3

    Fantastic. What you're doing is so similar to how I do my Briskets, and I love it. Here's my method that I'd love to compare side-by-side to your method.
    Instead of a hot hold in a warming box, vaccuum pack it and put it into a sous vide bath overnight.
    1. I smoke my brisket on a cold smoke for 5 hours. It barely heats up. I do this to increase the smoke ring & smoke flavour.
    2. Then I regular smoke it to about 150f.
    At 150-155 I will wrap it in butchers paper. I include some butter and brown sugar for sweetness and to add to the juiciness. The goal is to get it wrapped before the stall.
    At 190f I pull it from the smoker and vacuum pack it with more butter and brown sugar. (I want to try a bbq sauce some day) I double wrap it to make 100% sure there's no leak.
    It then goes into the Sous Vide bath at 160f until I'm ready to slice it up.
    Like you I do this the day before. It stays in the sous vide overnight and throughout the day until I serve it at supper.
    The sous vide gets the heat consistent through the entire piece of meat. I think it's much more consistent to do sous vide than a hot hold; thereby stabilizing the cook through the entire piece of meat.
    Thoughts?

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      I love this idea and actually thought about doing something similar soon. I just picked up a sous vide a few months back and have started using it more often. I have done some beef ribs and beef cheeks using a method similar to what you described and they came out ridiculously tender. Thanks for the comment

    • @edwincoates9999
      @edwincoates9999 10 місяців тому

      Ha! I wondered if I was the only heathen who did the sous vide thing! I agree, it is incomparable and the vacuum pack holds all the juice in.

  • @GettingAids1997
    @GettingAids1997 Рік тому

    how long did you let it cool before wrapping? What was the internal?

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      it was probably around 175-180 but I would let it come down to 165 before putting it in the warmer

    • @GettingAids1997
      @GettingAids1997 Рік тому

      @@SmokestackJoes that is the exact temperature i chose to wrap and hold at, thankfully lol

  • @2Bdivin
    @2Bdivin Рік тому +1

    Hi, what do you use for a Warming, Holding box? I am looking for something that isn't too expensive. Yes, I know the cooler trick but looking for an inexpensive Warmer/Holding Box that uses electricity.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      I use the Cambro UPCH400110 which is around $1k. It is very hard to find a cheap warmer that works well. Your best bet might be to try and find an air fryer/toaster oven that is big enough for a brisket and has the option to go as low as 150F

  • @jimmyg3855
    @jimmyg3855 8 місяців тому +1

    Did you let the temp drop to 160 before the hot hold

    • @SmokestackJoes
      @SmokestackJoes  7 місяців тому

      Yes I let it come down to at least 160

  • @stickybonesbbq9908
    @stickybonesbbq9908 Рік тому +1

    What warmer do you have?

  • @terrygeer3089
    @terrygeer3089 Рік тому +1

    Pickle Juice + Mustard is what I typically use as a binder. I have zero problems forming bark on my kamado.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      This is something I have wanted to try out. Thanks for the comment.

  • @imranawan993
    @imranawan993 Рік тому +1

    Did you let the brisket come down in temp for a little before wrapping it or straight from pit to wrap?

  • @AmishStud98
    @AmishStud98 Рік тому +2

    I smoke briskets in the same manner, but I do pull mine off a little earlier. Also I figure that since the proper way to cook a brisket is to cook to tenderness, not temperature, why not use the warming chamber to cook for tenderness? The meat will tenderize under 160F warming, given enough time.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      That is an interesting idea, I may have to experiment with that thanks

  • @colinrcampbell
    @colinrcampbell Рік тому +1

    What warming cabinet do you use?

  • @markacinense3195
    @markacinense3195 Рік тому +1

    How many lbs did you trim off?

  • @Railroad_Bbq
    @Railroad_Bbq Рік тому +1

    Nice briske! What brand of warming oven do you have?

  • @jameshamm7911
    @jameshamm7911 Рік тому +1

    My oven will only hold at 170; how should I adjust my times/temp to work with what I have?

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +1

      I would put a temp probe in your oven and see if it actually maintains 170. Mine fluctuates between 170 and 200 which is too high. If your oven can maintain 170 that would probably be fine. I just wouldn’t let it go for more then 12 hours and definitely pull it around 190 or earlier.
      If the oven doesn’t maintain 170 I would suggest using the cooler rest method

  • @HighVibesTravel
    @HighVibesTravel Рік тому +1

    So no parchment paper wrap?

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +1

      No not for this method, I do prefer using paper though.

  • @megamike00712
    @megamike00712 Рік тому +2

    Well great video, and excellent comments! Now I'm gonna have to go home and do another brisket using this method.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      Thank you I appreciate it. Definitely give this method a shot

  • @billbryant1288
    @billbryant1288 4 місяці тому +1

    Why did you do the hot hold at 160 instead of 140?

    • @SmokestackJoes
      @SmokestackJoes  4 місяці тому

      My warming cabinet is not adjustable. It stays at 160. 140 would be better I think

    • @billbryant1288
      @billbryant1288 4 місяці тому

      @@SmokestackJoes What make is your cabinet?

  • @jhwk9575
    @jhwk9575 Рік тому +1

    I don’t have a holding oven. What do you recommend? Thanks.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +3

      If you have a regular oven you can check and see how low it goes but I've tried that method and I found at least with my oven, it was very inconsistent with temps and got hotter then I wanted.
      My opinion would be to try and cook the brisket just a little bit longer then I did. Pull it off, and wrap it in foil with tallow. Then wrap it up in a towel and put it into a cooler to rest for 6 hours. It should maintain temp for at least 6 hours but probably longer.
      Another tip is before putting the brisket in the cooler fill it with a bunch of hot water and let it sit for awhile then dump it out. This will pre warm your cooler.
      Hope this helps.

  • @davebuti1834
    @davebuti1834 Рік тому +3

    a bread knife to cut the brisket?

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      I have found that a large serrated slicing knife works best to slice a brisket

  • @dadboddamien
    @dadboddamien Рік тому +2

    I've always waited til after to wrap... I'll cook stupid low and slow (205-220) until i reach internal of 195 (usually about 2.5-3 hours per lb) then I'll pull it and wrap in foil or paper (doesn't really matter since I'm resting in an insulated box, either cooler or oven)... Resting for a minimum of 2 hours but 3-4 is ideal.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      It is definitely the way to go with brisket, I love how the bark comes out.

  • @datrumpet5
    @datrumpet5 Рік тому +1

    I wish my "warming cabinet" (oven) could go down lower (140 or 150) for the last part, but I think the "warming" setting is high around 175 or 180...

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      I used to try and use my oven on the lowest setting which was like 170 but when I checked it with a temp probe I found out it actually fluctuated between 190 and 220

    • @datrumpet5
      @datrumpet5 Рік тому +1

      @@SmokestackJoes so what actual product do you use? Because I do not have an actual warming cabinet, I usually take the brisket to 180 or so (when bark looks good and then wrap it in butcher paper, continue cooking on the smoker until it's around 200-210 (probing like butter in the flat), and then wrap in foil and put in a cooler for 3-5 hours

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      @@datrumpet5 That is exactly what I would do if I didn't have a warming cabinet. I use the Cambro UPCH400110. It keeps the temp at a constant 160F. It isn't cheap though.

    • @terrycavaness8259
      @terrycavaness8259 Рік тому +1

      My oven, as most ovens only goes down to 170... I came up with a workaround... Ambient probe in the oven and a wooden spoon to crack the oven door to drop the temp.

    • @SmokestackJoes
      @SmokestackJoes  Рік тому

      @@terrycavaness8259 That is a great idea!

  • @BrosGrimPunk
    @BrosGrimPunk 2 роки тому +1

    When “they” say pull by feel, I’m positive they are pulling their briskets at about 190 as well. Great video!

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +1

      Thanks a lot. I definitely think you are right about that. Most brisket I have done recently has been done around that 190 mark

  • @21mejia25
    @21mejia25 6 місяців тому +1

    I do the same thing, except I use a sous vide to hot hold.

    • @SmokestackJoes
      @SmokestackJoes  6 місяців тому +1

      That is a great option if you dont have a warmer, I want to try that method soon

  • @matthewspaccarelli5007
    @matthewspaccarelli5007 13 днів тому

    Isn't the foil supposed to go shiny side in?

  • @Thorny8
    @Thorny8 Рік тому +1

    What if you don't have a warming cabinet? 🤔

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +1

      You can try your oven if it goes down low enough but always verify if it’s the correct temp as is says. If you have a pellet smoker it might go down that low too

  • @marvlsp71
    @marvlsp71 Рік тому +1

    So no spritzing at all?

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +1

      I did spritz a few times. After about 4 hours I would just spritz every hour or so

    • @marvlsp71
      @marvlsp71 Рік тому

      @@SmokestackJoes that's my method to 3-4 hrs after bark sets. Thanks

  • @bqthird
    @bqthird 6 місяців тому +1

    What warmer do you use?

    • @SmokestackJoes
      @SmokestackJoes  6 місяців тому +1

      its a cambro electric warmer. the link should be in the description somewhere

    • @bqthird
      @bqthird 6 місяців тому

      @@SmokestackJoes ok thanks👍

  • @willhernandez8334
    @willhernandez8334 Рік тому +1

    What holding oven to you use??

  • @mxgangrel
    @mxgangrel Рік тому +1

    Why do you use the beef tallow?

    • @SmokestackJoes
      @SmokestackJoes  Рік тому +1

      The beef tallow helps retain the moisture of the brisket