Goldee's vs Chud's: Who's Right about Brisket Seasoning?
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- Опубліковано 18 січ 2024
- Bradley Robinson from @ChudsBbq says “Don’t Forget the Sides!”, while Jonny from Goldee’s BBQ and @jirbybbq says “Don’t season the sides - it will dry out your brisket”. Only one of them can be right - so let’s find out! Watch Jirby school me here: • I got Schooled by Gold... or watch Bradley school me here: • I got SCHOOLED by Brad...
My first attempt at Goldee’s Brisket: • Goldee's Texas #1 Bris...
My first attempt at Goldee’s Ribs & Pork Belly: • Goldee's Ribs & Pork B...
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Were you surprised at the result? What else should I test (other than the long rest test which is coming soon!)?
Have you tested not trimming a Brisket at all yet while using the same cook methods like Goldee's, foil boat, papered wrapped, etc?
Not surprised at all. No disrespect to Johnny at all, but Brad obviously knows what he’s talking about. He’s not just some UA-camr pretending or faking. He actually has a lot of experience.
@@brandonin_ny yes he does. His Leroy and Lewis days proved his mettle!
@@EatMoreVegans even before that when Evan and others left Friedmans, Brad ran the place by himself and got it to be on the top 50 list
I would love to see an untrimmed vs trimmed brisket
I think people forget that Brad was the pitmaster at two places on the Texas monthly top 50. He knows a thing or two about bbq and isn’t just a UA-cam cook.
That’s what I’m saying. He’s got wayy more experience than jirby, but no disrespect to jirby tho. He knows what’s up too
I respect them both. But I think Brad’s advice is more reliable.
Just to play devil's advocate, only one of them has been #1 on the TMT50
@@allieandbo true that. But I just feel like Brad just has a little more time under his belt
@allieandbo #1 brisket or #1 BBQ joint overall?
Who would have thought seasoning your meat completely makes it better. 😂 Keep up the good work.
LOL I know, right?
@EatMoreVegans Yeah, kind of a no brainer.
@@jallen717 still a fun test tho!
Depends. Are you seasoning or over-seasoning?
@@rupman27isback absolutely agreed
It turns out bradley is right, its a rookie move :D
Yup. Kind of a surprise how obvious it was!
Calling Johnny a "Rookie" is the Epitome of a ROOKIE!
@@wfodavid rookie move is very different than calling Jonny a rookie. I have a lot of respect for both of these guys - but Jonny's wrong about this particular thing.
@@EatMoreVegans Guess we will agree to disagree.
Johnny is a troll that doesn't like Bradley
Not seasoning the sides just sounds like an attempt to save time when you're processing hundreds of briskets at a time.
It's probably an effective technique for that as well!
"sounds like an attempt to save time"........and seasoning ($$$$)
I love Bradleys method with the boat. He did me right, so I ... don't forget the sides! Sam!!! time to "fire it up"!!!
LOL Hi Andrea! Bradley certainly knows his craft!
Bradley is right. I use his foil boat method for everything now. It Is a game changer, especially for the pellet grill. And, don't forget the sides.
I’m looking forward to testing the foil boat side by side with the open all the way method. That one is “cyumin right up!” 😂
"As Johnny taught us, we are NOT gonna remove any of this deckle fat!"...continues to remove some deckle fat. LOL😂
lol well I didn’t cut it out from between the point and flat like I normally would 🤠
Another good head to head with Brad and Jirby would be to do the whole method. Jirby, same seasoning and trim method, tallow finish in foil. And Brad, the really aggressive trim, scoop out the deckle fat, and use the foil boat.
Yup. And probably a Black’s 2-stage cook too. Maybe some others!
@@EatMoreVegans those will be some awesome videos!
I think there's a bit of history between Jirby and Bradley. It goes back to the foil boat issue.
There is. And for the record neither one asked for or participated in this video. This was just me comparing the assertions of two pit masters I respect.
What temp are you cooking at and you you take the brisket right from the grill to the wrap I tought you had to let it cool for a half hr or so before wrap so it dosen't keep cooking. They both look awesome! Thanks for the video !!
Certain things Jirby says I believe he is trolling... Sometimes it's good to test things for yourself. Great video.
Thanks. Not everyone here agrees with you lol.
Kind of like "Hot water spray helps soften the fat?" Ha ha ha... that spritz immediately cools down when it touches the cool meat, and even if it didn't, it makes such a miniscule difference compared to the heated environment of the pit as to be irrelevant.
@@Rally825 I think his point was that warm water softens so the rub will stick better. Could be more trolling but I don’t think it hurts. But he appears to have trolled about a few things in this video.
@@EatMoreVegans I do think Jirby gives some great advice... I also think he throws some curveballs in the mix just to see if people follow blindly.
Videos like yours is helpful.
It also could be he's doing hundreds of briskets a month while most of us might do one a month. Putting out that kind of volume, every extra second counts so something that might add a few percent more flavor but waste time and money might not be worth the effort in the restaurant world if he's still able to put out an amazing product.
But most backyard cooks (including myself) need every advantage possible 🤣
I was really hoping for a major difference here guys! It sure would’ve been pretty spectacular to read all the comments tha5 would’ve followed! Great video as always guys!
Dude I’m getting yelled at as it is!
seems like goldees may suggest things that apply to a commercial setting, but don't necessarily translate to home cook. like the rest. i'm pretty sure they rest overnight in warmers, he said he didn't think resting mattered, not that they didn't do it. prob same with seasoning sides. the way they slice their brisket the sides may not matter, vs home cook.
Great channel! I always season the sides! More flava!
Thanks! And clearly you're right to do so!
What warmer did you buy? I been resting mine in those hotel food serving warmers with water underneath the hotel pan, sometimes up to 16 hrs. Still always comes out great.
This is the one I got: amzn.to/3UpOeC7 - BUT I haven’t used it enough to endorse it. Wait for me to finish the long rest video test before pulling the trigger.
Great stuff. Glad you tested this, as I saw that video with Johnny and was almost hoodwinked.
I'm here to keep you from being hoodwinked! Next up - testing whether he's right about the long rest not mattering!
@@EatMoreVegans I appreciate that, but as soon as I saw him said that I said "bullshit" lmao
Thanks for the side by side test Al
Thanks for watching it, James!
One of the functions of seasoning is it provides a semi-regulwr uneven surface area for bark development. Kinda like the difference between a gravel driveway & a concrete/blacktop driveway. The greater the surface area, the more bark can find new edges & surfaces to cling & form.
If you don't season, bark development won't be so easy. There's probably a sweet range of granularity between fine & course that has optimum bark development. What that is. I do not know.
Id suppose that the rubs that barkify best tend to easily be coarse enough for bark to develop...like with coarse ground coffee or coarser pepper/salt. Larger coarsness granules make more bark.
Great observation!
So far a great comparison!!!!
Thanks!
Never doubt Brad!! Rookie Mistake!
Brad is a sharp dude.
I thought the difference would’ve been foil boat Brad’s way or no wrap Goldie’s way. That’s a truer test
Don't worry that one's coming too! This one was just testing Jonny's assertion about how to season.
Great video Al!
Thanks Steve! Answering you on my phone because I’m watching your new ribs video on my computer!
@@EatMoreVegans multitasking!
@eatmorevegans@@SmokeTrailsBBQ we need a collab...
Ok but Steve has to come to North Carolina it’s *^%}% cold where he lives!
I'd still be seasoning the sides no matter what your results showed. It just feels right😊
Right? I mean I had to test it after he said that though, right?
I’ve also always wondered about the tallow at the bottom of the brisket? Does it matter Vs the top? I guess probably not. Also, what kind of smoker are you using?
I don’t know either - but Goldee’s puts the tallow at the bottom and that was amazing brisket so……..and the Smoker is a Yoder Durango 24.
I assume since they don’t wrap the brisket, while cooking it, the tallow helps soften the bark. The juices from the brisket do the same so I’m not entirely sold on that method. I’ve done it both ways and couldn’t tell the difference.
Hi Al, just curious what is the warmer that you use for the long rest? Been using my kitchen oven but wanted to see some alternatives. Thanks!
This is the one I got: amzn.to/3UpOeC7 - BUT I haven’t used it enough to endorse it. Wait for me to finish the long rest video test before pulling the trigger.
@@EatMoreVegans Thanks! Al! I've been using the long rest methods for my last few briskets and from my personal experience they've come out amazing every time! I pull them around 190 and wrap in paper/foil with tallow, wait for internal to cool to 160 then place them in the oven at 150. Longest Ive done is 15 hrs I believe and it was great!
@@BillyBatson89 sounds amazing Billy! For my first test I’m going to replicate what Goldee’s does, wrapping right off the pit when they are done tender, then resting at 140 while I cook the 2nd (short rest) one. I’m really looking forward to trying them side by side!
@@EatMoreVegans cant wait to watch and learn!
What was the brisket finish temperature after the added 30 minutes of cook required to reach probe tender. Brisket was 203 degrees, but not probe tender. That was the last temperature recorded in the video.
Hi Wayne. I just went back and checked the MEATER app and both peaked at about 209. But know it doesn’t really matter. At that point we care only about them being probe tender.
Not surprised at the results...Those were the most juicy brisket's I've ever seen on UA-cam! Go AL for the win!!!
I thought there would be no difference. But yeah they were juicy and delicious! I'm filming the long rest vs short rest this weekend - i'm expecting even more juiciness!
I too have been wondering about this... it makes sense that the sides of slices taste better
Does it affect the taste and feel of say an inch in from the sides at all ??
Do people go for the sides of slices in any particular way ??
Could some of goldee's appeal be the supply of brisket or even hype of it being "goldee's"
Another great video guys. A lovely way to wake up on a sat morning eating breakfast cooked on one of my bbq's on a pleasant summer morning
Great questions Andrew! To be clear - both briskets Jonny served me were amazing, and among the best I’ve tasted. That’s the appeal. It’s crazy good. But seasoning the sides seems to be something we should at least do at home to get the best possible result!
Al,
Great test! Harry Soo always discusses the practicality. Goldee’s is a restaurant. For the quantity of food they are producing, if seasoning the sides doesn’t make so much difference then that is wasted time and money. Brad’s videos are catering to backyard cooks, so for one brisket you may as well do it. I have seen videos from other Texas top 50 not seasoning the sides too.
Brad also still insists that his foil boat method is the best with an open rest in the foil boat.
Keep up the great work!👍
All of this is true Ben! That's why my job is amazing - I get to learn from all of these guys!
Chumps didn’t invent the foil method.
@@danielploy9143 who you calling a chump?
Point of clarification. Brad’s methods were developed when he worked at Freedman’s. This is how they did brisket, as well as, at L&L. It’s not a technique developed strictly for the backyard. The foil boat was developed at Freedman’s but not by Brad or Even (both have been vocal that they didn’t create it). I believe the story was one of the pitmaster cut the foil too short but they decided to roll with it and then started doing all brisket s that way.
Great experiment...I was thinking there would be no difference at all lol
So was I - but the difference wasn't subtle!
What I am confused on is why would the pepper effect the sides of the brisket any differently than the top and bottom, it makes no sense. I think some people to stand out and seem like they are the only one with answers just start making up little silly stuff to say to make it seem like .... I don't even know.... it's just not a well thought out statement.
That's why I tested it!
@@EatMoreVegans 🤙🏼🙏🏻
Great video!
But as for results
Potato vs potato
(I’m sure it has lot to do with time and not wasting 1/3 of seasoning)
Keep up the great work!
There's a snake in my boot. 🐍😂🤣
😂
How long did it take to get to 140 after us was wrapped?
It dropped quite a bit before we put it in - I didn’t time it. The total rest of the short one was a few hours.
Good job brother.
Thanks Bob!
It's zero degress outside and I want to smoke a brisket. Oog.
Do it! It won’t be zero degrees in your smoker!
Thanks for testing this Al! I was hoping Bradley is right :)
I promise to do more tests. For you! :-)
@@EatMoreVegans Haha you’re so flattering :)
You can see at the 5 min mark in the video a much better colour to the Bradley brisket
Yup. I thought it might have been drying out as Jonny postulated, but that didn't turn out to be the case.
When Jirby finds this video, he's going to flip out and hate you forever.
#truth
Not surprised it didn't make a difference other than rub on the sides equates to a more tasty bite. Some of these bbq savants are a bit full of it.
He’s a great cook. Pretty sure this was just him trolling me.
Jirbys sarcasm is just really advanced
Too advanced for my old brain I guess lol
In my heart of hearts to season a brisket. All you need is a splash cover of Worchestershire sauce, salt, pepper and some onion powder. That produces fantastic seasoning and should win everyones thumbs up at your next event.
Hey Stich - everyone has a flavor profile they like. Goldee’s brisket is the top rated BBQ according to Texas Monthly, so this series is about recreating that and testing the techniques they taught me.
@@EatMoreVegans Thank you for the reply. I am not talkind down about anyone's way of doing brisket. Was just tossing my own way out. That's all. Love the videos, keep em coming!
@StitchJones love your way too! Can you imagine how much fun my job is trying all the different ways to make brisket?
So in conclusion...not seasoning the sides is in fact...a rookie move
Jonny’s no rookie - but yeah that move might be.
@@EatMoreVegans without a doubt...rookie move
Don’t forget they wrap different. Bradley does the foil boat
Yup. Foil boat vs Goldee’s method test coming soon!
Stanley Robinson for the win!!
And his cousin Bradley Robinson! :-)
@@EatMoreVegans we can forget him! Lol
@@jerrychastain8567 lmao
Jirby does quirky things for the sake of doing quirky things and the sides things is one of those things.
You could be right there!
It just makes sense (at least to me) that putting the seasoning on the sides = more seasoning flavor on the finished product.
Turns out you (and me) were right 😉
I believe Chud does long rests as well.
Long rest test - Cyumin’ right up!
Forgot to foil boat Brads brisket.. The tenderness comes out different.
I didn't forget - that's just a different test. Will definitely be doing a foil boat vs Goldee's method test soon!
Why would seasoning the sides dry them out? That makes no sense. Dude just said that to be a weird contrarian.
You could be right. He’s not happy lol
@@EatMoreVegans that's funny. He hates on everybody else but can't take it himself.
Did you keep your phone next to the smoker because the MEATERS range sucks 😂
I used a Meater Block - it connects to my WiFi and range isn’t an issue.
Bradley foul boats his which keeps sides even juicier
That's on my list - foil boat vs Goldee's unwrapped the whole way until resting. I can't wait to taste test those two!!!
Franklin started the long rest tho 😂
The king rest has been a restaurant thing for a long time - the question is how much of it is just convenience and not having to cook all night and how much of it is about quality. Stay tuned for my test in a few weeks!
@@EatMoreVegans usually 4-6 hrs and ur golden. I’ve never done a 8+ hr one…hopefully I’m going to get a Vevor warmer at the end of the month then I’ll try a 12-14 hr rest. We’ll see. Hellyeah, looking forward to ur next videos 🙌
Goldees pioneered the long rest??? 😂
Never said they pioneered it - just that lots of folks credit their long rest for a big part of their brisket success.
Brad also does a long overnight rest.
Yup. Another thing Jonny said that I'm just not sure about. Jonny (Jirby) thinks the overnight rest is convenient but doesn't affect the quality of the brisket in the end. Bradlay (and many others on UA-cam) say it makes a difference. So guess what I'm filming this weekend? :-)
To be a true chuds brisket, a foil boat was needed!
Also, switching from back to front would have helped.
Lastly, why poke so many times with instant read when you have a meatr probe? And never showed the meatr temps again?
Hey man. The goal was to test the seasoning - I will likely make a boat vs Goldee’s head to head soon. Oh - and on the Meater, it only measures in one spot which is fine for track g a cook but not for figuring out when it’s finished. That’s done by feel - which is why you probe all over.
@@EatMoreVegans 10-4! Enjoyed the content. First time watcher!
@YourRoofingPro welcome!
I bet that don't season the sides is based on saving money on seasoning that adds up when you do thousands briskets a year. Otherwise, "Don't forget to get the sides!"
You could be right Keith
Cant believe u just got yourself a Warmer, everyone in the business running a bbq joint got a warmer to hold their meat steady! that long hold will break down all the fat and muscle tissues. 99% of ppl always focus on what smoker they should get, offset or pellets? or a MAsterbuilt? but not 1 single pit master tell them to get a warmer to hold meat, thats the next lvl bbq. not a Foking Yeti box and a sheeet towel, a pro warmer that keep it steady 160f is something everyone should get with their smoker.
That way your food is always rdy to eat, it can hold up to 18-20hours no problem at all, no more guest waiting or stress pushing your meat
Definitely a lot of benefits. My test video will be out in a few weeks.
Brad cooks some incredible bbq.
You got that right!
Drooling, where’s mine???! 😢
I will make you some this weekend! 😍😘😎
Rookie move
LOL
Woof woof. Thumbs-up Everyone
Woof!
@@EatMoreVegans good thing This dog eats meat or I could see you having some of my ribs smoked upped
That hair dye dude forgot the sides
Don't forget the sides!
A few less sprinkles of seasoning keeps your bank account from drying up!
Could be. I don’t know if he believes what he said or if he was just trolling me. Either is possible.
But who is more successful, it’s not even close.
Successful at what?
I paused the video at 7:31 to say Bradley is right. God, I hope he is because I don't forget the sides on any meat I smoke.
Seems you’re following the best advice!
Nice
#STAYSAFE
#PHILLYPHILLY 🇺🇸
I think you need a bigger trimming knife.
That's what she said.
Iron sharpens iron
Mkay
Ya know, wrapping in tallow would seem to negate any dryness. I’d have done this test no wrap, or butcher paper dry. JMO
Interesting thought. But in the quest for the perfect brisket I think we all agree that the tallow wrap helps - so if there's more flavor in the one that had seasoning all around, I don't know how much it matters if it would be dry without the wrap. But on the other hand if I do that test I get to eat more brisket so............count me in!
I don’t disagree as to taste. But brother man, the object of this test was to ascertain whether seasoning the sides would cause dryness. You got greedy! I don’t blame you with prolly $150-$200 worth of meat there.
I love jhonny but im very weary of taking any of his advice because I know he loves trolling. And that is most definitely what this was, I could smell it right away.
Well said.
I agree, it's like he is intentionally trying to get backyard bbq enthusiasts to cook less quality bbq. Not seasoning the sides is absurd, and he knows that.
Wait wait wait--you got to let the briskets get down to 160 degrees internal before you wrap.
You let them get down to 160 before you slice. They wrap them straight off the pit.
I get the impression Johnny loves to crap on traditional brisket "rules" and wisdom, possibly in part to create controversy and distinguish himself. He has also said "if you ain't lookin' you ain't cookin", that dirty smoke is good, leave in the deckle, mostly close the damper on the stack, if I remember right, use kiln dried wood, and maybe others. I mean, most of things I mentioned aren't black and white all one way or the other so they are more deabtes about negotiating the middle (no one recommends not looking at a brisket at all for 12 hours). But it seems getting rated #1 gives one the spotlight to say whatever controversial things they want to abotu the bbq game.
It has the added benefit of creating a long list of tests for me to make videos about!
Well said, and I completely agree. I don’t know Jirby personally, so it’s hard to tell if he’s simply a natural “go against the grain” kinda guy, or if this is simply the chronological snobbery that every generation seems to espouse as they try to establish their own identity apart from the prior generation. Either way is okay, but respect and honor go long way. Nobody is self made, and everyone is always learning.
Those were both great looking briskets! Nice comparison.
Thanks!
I’ll stick with the one that’s ranked number in Texas monthly compared to a UA-camr
You should definitely eat Jonny’s. If you’re referring to Bradley, he’s put 2 places on the TM top 50 - you should pay attention to him too.
That goldees kid just says the opposite of whatever a more popular person says. Yall ain't realize that by now?
lol you may be right. But I’m going to keep testing things because you never know when I’m going to find a nugget that helps me!
This is the first video on this.channel but doesnt he sound a lot like Sam the Cooking Guy
I will take that as a compliment!
Ain't no right or wrong way. You do as you choose because either way is not a difference maker. Way too much emphasis on what Goldee's has to say. I get the fact that they were rated #1 last year, but who knows who takes the cake in 2024. Believe me, I'm confident there are other BBQ joints whose briskets are on par with Goldee's. Remember, the selection of who is rated #1 is very subjective and the magazine is nothing more than someone's opinion, just like yours and mine. Season meats on how YOU see fit. Let your friends and family be candid with the results of your cooks and adjust accordingly on your next cook. Bottom line..... enjoy what you do!
I love what you have to say......but you didn't stick around to the end of the video if you are saying "ain't no right or wrong way" and "either way is not a difference maker". There's clearly a benefit to one method over the other - the difference wasn't subtle!
I watched the entire video. I understand what your were trying to find out and you accomplished that. My point is for all folks on their respective pits to follow your instincts, learn from past mistakes and don't be easily drawn to what a magazine says about what they consider the best. It's an opinion, that's all it is.
I care about flavor, than anything else. Why eat a brisket that's half seasoned? That's wack.
To be clear, both briskets were delicious. Can’t knock Jonny for that - but seasoning the sides was definitely more flavorful.
@EatMoreVegans Well I apologize for coming off aggressive. I was being critical. Your videos are great! Keep up the good work my friend!
I’m sorry but a LONG rest isn’t something new folks!! Not sure how long Goldies has been doing that but of course and long (11-12+ hour) rest makes them better!! No secret. Most just have that kinda time.
But Jonny says it doesn’t matter!
@@EatMoreVegans Everyone I've ever done, it matters... Ask Aaron Franklin!!
@@protectandswerve don’t worry I’m yanking your chain. Filmed a video to prove it - stay tuned!
please change the knives!
Looking for new knives as we speak.......
@@EatMoreVegans 👍
I think there is probably a difference here that most people would miss. Goldee’s has their version of an offset, but for their lunch service they are cooking their briskets on 1000 gallon offsets. Brad is cooking for his videos of his backyard pit primarily. The 1000 gallon millscales move air extremely quickly compared to a backyard style offset. So I think both guys are likely doing the right thing for what they use
You could be right, Will. But we should have seen some evidence in the rest of drying on the sides. The airflow on the Yoder isn’t that of the 1000 gallon, but it’s not like a Kamado either. I’m pretty sure Jonny was just trolling me. But like I said you could be right.
@@EatMoreVegans in the class I took with him they mentioned how pepper catches heat. Maybe they are just doing seasoned salt on the sides and no pepper
@Will_Dorsey could be. Or could be they aren’t doing any seasoning. Their brisket was amazing. It’s not like Jonny doesn’t make great brisket. It’s just clear at least in most smokers that you get better bark and more flavor seasoning the whole thing.
Jurby just gets so damn butt hurt.
I know I'm supposed to defend him here.........give me some time to come up with a good defense :-)
Chud's is right. Goldee's has been copying his technique's.
Chud's definitely right - the results prove it. I don't know about Goldee's copying his techniques though - I can't imagine two more different ways to do brisket than what these two guys do. But I'll keep tasting - for you :-)
My question is why isn't bacon barbecue? Isn't smoked turkey made the same way, why isn't called barbecue. Smoked sausage? None of it is barbecue. It is smoked meat parading as barbecue. If you season a brisket, rib or any other meat with sugar, salt and forget to cook it, wouldn't it become preserved like bacon would?? Remember this is Central Texas barbecue and it's the only "barbecue" that you can get drunk and pass out and then say its better because it cooked longer. They literally have smoking machines making this smoked crap with manufactured pellets. Soot flavored hipster barbecue promoted by Texas Monthly. East Texas is coming baby.
Thanks for watching!
oh jonnnny
LOL
I find it not that accurate of a test, you did everything to goldees other then seasoning the sides, you trimmed to their preferences, used their seasoning, I think a true test would be better going with each methods! Trim, seasoning type and method, as well as wrap and rest
If o my the two of them would come on the show together then the Pitmaster would be a variable too right? Don’t hold your breath though one of them isn’t very happy with me after that this video lol
The Chudmaster owns this debate. It's a silly debate, dancing on the head of a pin, but Don't Forget the Sides is clearly right for any food you're gonna season. Season it all. Duh?
Bradley definitely knows his shit.
You are comparing the comment of a pitmaster at a restaurant (#1 ranked in Texas BTW) that cooks hundreds of briskets a week vs. someone who is talking about doing one in their backyard. I understand Chud is in with L&L, but the videos you referenced are aimed at a backyard cook. Did you contemplate that Jonny's comments were how they do it in the restaurant? I would assume at that quantity it isn't worth wasting the time and material to do the sides. Your Goldees video was great, you wanted "the secrets" and they told you how they do it, but then you do a video like this and comment things like "rookie move" and "Jonny was wrong". Seems quite disrespectful of the great hospitality the Goldees crew showed you. Are you just in it for the clicks and controversy?
Hi Ed. Sorry if you (and/or Jonny) were offended. Of course I contemplated that each of them does things they way they do it in their own environments. And I’m on the record saying that the brisket Jonny served me was nothing short of a miracle - both days (the tasting at the beginning of the video from day 1 and again the tasting of the 2nd brisket on day 2). I haven’t and won’t call Jonny a rookie - he’s definitely not. But he also gave some bad advice - at least once - when he said that seasoning the sides would make a brisket worse - drier. Had he been right, I would have shown that. And maybe Bradley would be pissed at me (but I doubt it he shouldn’t see me as a threat).
So you’re prepared - I have several more tests coming up. I’m predicting that when I compare the foil boat (Bradley’s favorite) with the method that Jonny teaches - that Jonny’s will be better. I’m also predicting that when I test whether Jonny’s right about the long rest not making any difference, that we will find that it actually does help the brisket and Jonny’s getting the benefit of that even though that’s not why they long rest. And if I ever get my hands on one of the Goldee’s Backyard Smokers and do side by side briskets vs the Yoder I cook on or any other offset that doesn’t have that revolutionary design that I will prove that Jonny’s design gives you more than just more efficient cooking area that it will make better and more consistent BBQ.
Bottom line is that I’m being completely honest with what I’m showing you, Ed. Does that get clicks? Sometimes. Is it sometimes controversial? Sure. And I’d bet that Jonny respects and enjoys some controversy. Is it for everyone? Definitely not.
I hope you will stick around and watch more. It if not I respect your decision.
Just did Jonny.
Not sure why you think he's a doofus though Jonny - he seems to like you :-)
@EatMoreVegans Thank you for confirming it is about the clicks and missing my point entirely. I feel you could have went about it all a different way than saying someone is wrong about their technique when they didn't ask for a critique. A lot of different variables cooking for service at the current #1 joint vs. throwing two on your backyard smoker. Fact of the matter is, they are both right. Goldees, #1 BBQ joint in Texas. Chud works with L&L, Top 5 joint. That is the joy of BBQ, experiment with what works for you. I have tried plenty of other pitmasters techniques, they didn't work for me. However, equipment is different, meat quality can be different, wood can be different, technique can be different no matter how much you try to make it the same. Doesn't mean they are wrong.
Good luck getting another restaurant to open up to you about their techniques. Feel you did the Goldees crew dirty when all they appeared to do was open their doors and share their craft with you.
BTW, MadScientist did a lengthy showdown with the Foil boat vs. Butcher Paper vs Aluminum foil video with the Goldees crew, Chud and BBQSnob. Don't act like you are charting new territory here.
@@edsmileytubeDon’t be so salty. There are many ways to skin a cat. You comment like Brad has never worked in a restaurant and is only a backyard cook. He was a pitmaster at two restaurants that made the Texas Monthly top 50, he didn’t develop or adapt this technique for a backyard. Its how they cooked brisket at Freedman’s and L&L.
Chuds is right and you should remove that deckle fat...not edible...render it down for talo or use to grind up in burgers
Bradley's right about a lot of things :-). They do cut it out at the board at Goldee's, so nobody is being served deckle fat.
When I saw Johnny squirt lighter fluid on his wood and fire while the meat was on the pit, I quit watching him cook anything.
So, not surprised this was bad advice?
LOL… you gotta be kidding me right? Nobody cares, folks, that no brisket. Know how to season it the way they like it… don’t really care what some Internet Dude, with red hair obviously, somebody’s grandfather… has to say about it
Your mom cares.
Was that comment on your hair?! Settle that shit down.
Don’t make fun of Jirby’s hair. It’s not nice.
Chuds BBQ for the win!
Try to act surprised Stephen :-)
I season every side. Every time. Not changing.
If you're only cooking one brisket why even trim it?
I understand if you're cooking multiple briskets for a fairly consistent cook time but I don't even bother to trim mine at all and it renders just fine. Plus, fat is flavor so why cut off all that flavor?
For pastrami I don’t trim - after Lear ing about it in the video below I learned that the fat cures too and makes an even better experience. I need to experiment more with briskets that way - if Jonny is right about leaving more fat in having a positive impact on flavor, then it’s a win-win!
I got SCHOOLED by the Pastrami Master in NYC!
ua-cam.com/video/1A__NzJvRHA/v-deo.html
@@EatMoreVegans I'll tell you, I've gone over literally hundreds of YT videos. We took a trip from Minnesota to Austin a couple years ago on a 4 day BBQ excursion.
I talked to 6 or 7 pit masters from Terry Black's to Louie Mueller's to find out technique and I took a bit from them, from our KC trip last year, and Nashville this year and the YT stuff.
Lots of trial and error and I found for cooking for me and my friends Texas BBQ is it. Simple rubs. I use post oak for beef and hickory / pecan for pork.
Brisket is kosher salt, coarse pepper, and onion powder. Hot and fast at 275 to 290, not sure it's a Pit Barrel Cooker so I've never looked at temp. I shut the lid and leave it for 6 hours then pull it and wrap with both butcher paper and foil. Hold for 8 to 10 at hours in a hot box at 140. Comes out like butter.
Wrecked my wife and kids on another restaurant item.
I'm probably bragging but man, there's a bunch of failure and actually some not knowing I nailed it to get here. I'm hyper critical if my food. So when I actually acknowledge my own successes I stick with it.
Going to try while hog this year. Should be interesting.
All that said, you have a really good channel and it's in my BBQ subscription folder for YT.
Also, If you like authentic Mexican food not BS Americanized stuff check out Villa Cocina. It's is a GREAT channel for recipes and technique.
Have a great day! Thanks for the great work.
Gonna do a big Texas trip again this year I think. Go from Houston to El Paso maybe. Take a few weeks but I:m retired. Why not?
Good test. I'll start by saying, and I mean no disrespect, I wouldn't take everything they say at Goldies or any other bbq joint as gospel. I noticed a few things that were said in that video that I don't necessarily agree with. Things that don't add up when you consider food science. Moving on I'm looking forward to seeing your next video on "long rest". This is were I believe so many folks really don't understand what is happening in the meat. The purpose for "low & slow" is to do a few things. #1 make the meat more tender #2 make the meat more flavorful & #3 give the meat a better texture ( although I don't think most folks consider the 3rd aspect) So how do all these wonderful things happen? It's from the rendering of the collagen in the meat. Collagen renders at from 160°f to 180°f. Not before or after that range. Notice that the "stall" begins at approximately 160°f internal temperature. This is NOT a coincidence. The extra moisture that creates the stall from evaporative cooling is in fact the collagen being rendered. The stall is not a dreaded occurrence but actually what makes all the magic happen. The very last thing you want to do is speed this process up. The longer the temperature stays in the "range" the better all three aspects of this process is going to be. By lowering the cook chamber temperature to keep the internal heat in that range will do the trick. What is being called a long "rest" is in fact a lowering temperature of cooking. I call it "finishing " the meat. It continues to finish cooking the meat until it drops below 160°f. And you need to then let it "rest" some but not drop below 140°f for food safety purposes. I'd explain further about how so many places ( Franklin's for example) take advantage of this food science. The home cook can do this by removing the meat from the smoker when the internal temperature reaches about 175°f. Wrap it in foil and place in a well insulated cooler so it can finish cooking without the need of anymore additional heat or "energy ". Depending on good a insulated box you use is this can be a easy 6 hours. Hours you can be sleeping ( ahhh sleep. Wonderful wonderful sleep) Once a person gets used to cooking this way it's hard to go back. And it's soooo good.😊 So looking forward to seeing your next video. So consider it more "finishing" the meat vs "resting" the meat. Al have a great day and so sorry about the long comment.😅
Hey Victor great to hear from you I hope you’re doing well! Thanks for the detailed discussion. I like thinking of it as “finishing”. Be well sir!
@EatMoreVegans good timing as I was just heading to bed. So if I haven't kept you up to date I should get my "leg" about mid February. I'll send out pictures when I walk out of the clinic. I have some ribs and a brisket in the freezer I'll be bringing out to cook that week. 😋 Again I'm looking forward to seeing your "long" rest. Have a great day 🌤 👍 😀
You ALWAYS season the sides. Not doing that is a rookie move. And that explanation for not seasoning the sides was even more braindead than fitness "broscience." smfh
Broscience 😂
Jirby has a great thing going at goldees. Any time he explains anything, I think he has no idea what he's talking about. It really seems like he copied someone else's blueprint and has no idea why he does what he does.
LOL he does so many things differently that I don’t think he’s copying anyone. I think he just messes with us all.
"Seasoning the sides will dry it out" . That's the most ridiculous thing.
Turns out you’re right