Check out the Typhur Instaprobe with the links below: Get it from Typhur: www.typhur.com/instaprobe Get it on Amazon: amzn.to/3Miqag1 For those interested, I used a Choice Brisket from Kroger for this cook. Again all of this information can be found on Jirby’s channel and the other’s I linked in the description. But after going to Goldees myself and seeing the full process of how they make their briskets, I can attest that Jirby is not lying lol that’s really how they do it. The beauty of the “Goldees Method” to Brisket is it is very simple and makes an incredible brisket (#1 according to Texas monthly). This method works best on a big offset like Goldees uses, but as you can see in the video it works really well with a backyard cooker too. Hope you guys give it a try and let me know what you think! Links to Goldees Rubs and the other equipment I used in the video can be found in the description box. Take care y’all!
My oven shows a -30deg option just like this, but I tested the air temp with a thermoworks dot and it was 170 with or without the -30deg choice. I got a whirlpool gas oven, so maybe it never goes below 170 regardless?
I've cooked a lot of briskets. I will say that the trimming tutorial is textbook perfect. Everyone take note. OBVIOUSLY this is the best way to trim it.
I've become a big fan of doing the overnight oven hold, except I pull the brisket when the internal temp is 185-190F. It gets immediately wrapped in butcher paper with tallow, and that goes into a pan which is then sealed with two layers of foil. It lets the brisket do some carry over cooking to completely tenderize, and it avoids the pot roasty texture you often encounter by going over 200F internal.
It is sort of what Smoke Trails bbq does. It is not a widespread technique. Ant is eager to experiment with different ideas. I hope that he gives it a try and give us his reaction on the texture and juiciness.
Thats interesting. I am always hesitant to hold my brisket in the oven because I tested my oven and it goes anywhere from 160-185 on the lowest setting (170f)
Bought a Traeger this spring and it’s great! However, I have ruined more brisket watching other videos than I care to mention here. Yours was the first step by step that I followed and the brisket came out amazing. Will use this method from now on. Thank you.
Thanks for your comment. I ruined my first two briskets using a Traeger and have been reluctant for two years to give it another try. Until now. Gonna try this method but I’m not clear on the total cook time. The six to 12 hours in the oven threw me off. What was the total time of your brisket using this method?
Thanks for your comment. I ruined my first two briskets using a Traeger and have been reluctant for two years to give it another try. Until now. Gonna try this method but I’m not clear on the total cook time. The six to 12 hours in the oven threw me off. What was the total time of your brisket using this method?
Thank you for taking out the eating noises that all the other bbq channels leave in. I didnt come here for ASMR! Also, the info is very helpful and I appreciate you sharing
Seriously, I've seen A LOT of bbq videos but you're one of the few that really explains things soo perfectly and simply. Keep up the great work. You earned a sub from me.
Hey bro, I just smoked my first brisket today. I've been watching your videos and I finally mustered up enough courage to do it. My brother bought me a bullet smoke, no ideal but gets the job done. It turned out pretty damn good, solid bark, juicy, and smoke ring was there! Some dry spots though, but trimming was pretty tricky as it was my first time. Cant wait to upgrade smokers and get better. Thanks for the vids man!
It's been a pleasure watching you grow...not just as a youtuber but as a cook. I am a big fan that you not only show what you've learned by compiling different knowledge you learn from different people, but also giving them credit. Very few channels do that unfortunately and I am trying very hard to do that myself in my videos now and got you to thank for that. "always cite your sources!" as you say, lol. Brisket looks incredible. I need to turn up my trimming game a few notches so def going to use yours as reference.
Been trying to get better smoke from my PIT BOSS pellet grill Tried smoke tubes with pellets/chips with some success. Now using a CAST IRON LOAF PAN with a couple charcoal briquets + wood CHUNKS for smoke---simulating the smoke box feature of the Woodwind Pro. Regular loaf pans are only rated for around 400 degrees. Cast iron loaf pans are available at camping supply stores with the dutch ovens designed to sit right on the coals. Best smoke and easy clean up: wash out pan (NO SOAP), oil, and store in smoker.
That's a great idea. Where to you put the loaf pan? Down by the fire pot? I have the Austin XL. I wish the top rack was bigger so I could cook the brisket on that instead of the main grate.
So I fallowed your instructions step by step and can honestly say the brisket came out stellar! The hold in the oven makes the difference from home smoked to BBQ restaurant quality (I'd even say better). Very pleased with the results. I'm hyped for the weekend to smoke another brisket but with Goldee's rub. Thank you for this video!!
I think this is a sign I need to do a brisket here soon. The fact you went through the trim which is the thing i struggle with the most and cooked on a pellet smoker which is what i have helps so much. Briskets have definitely got better but still not at the level i want it yet
Great video! You literally streamlined brisket on a pellet grill for everyone. I love this channel. I literally had to learn all of this through piece meal!
Great video! Thank you very much for showing the complete process. Thank you very much for explaining what the stall is cause I was always a little confused about when and what that was. I’ve been watching videos about how to make a brisket for about a year now, and I have my smoker for about the same time. I didn’t want to buy a large piece of meat and mess it up so I’ve been watching various grill Masters and videos basically through the same thing. Your video to me was the most thorough and easiest understand. The others were good, but I found this video to be much more concise. I think I’m ready to do it!
Found your channel a couple months ago and appreciate your stuff, especially for someone that is new to BBQ. Going to try my first brisket, also on a camp chef pellet grill (no smoke box unfortunately), and this video will be a huge help. I've watched a ton of videos from you plus Jirby, Jeremy and Joe Yim and appreciate that you have a one-stop-shop video for beginners as a reference esp for those of us using a pellet grill.
@@AntsBBQCookouthey Ant I'm a football coach and your explaining how to smoke a brisket is on point. You hit every detail I've been looking for. From the typurh and the tallow as well as the hours smoked. Again, great explaining the brisket breakdown.
Enjoyed the video man. I truely appreciate the video game soundtrack, Pa Rappa and some Snes DK country, beautiful. The smoking was great too. Well done.
Thank you, bro! I tried out something different in this video. Way less scripted and it was much easier to edit. Going to keep this format for a bit to see how it performs!
Great video! I appreciate that you acknowledge the contributions of others and then add your own. Chud and Jirby were my go to for trimming tips, but I learned a lot here. Bookmarking for later 🤘
I stink at briskets. I’ve ruined 2 then gave up on brisket because of the time involved. This is the best trimming instruction I have ever seen . I own a pellet now and I am going to give a 3rd brisket a shot.
I did this same cook using the woodwind pro. I didn’t have a curl and had moist brisket. I used the high smoke setting with post oak chunks. Came out amazing! I, too, could have trimmed more fat cap. I used an American Waygu brisket from HEB. Amazing thanksgiving meal
I love everything about your video, especially, the trimming tutorial. My son and I are the only ones in my house that eat brisket. I want to smoke one for us on my Pit Boss pellet smoker but buying a 12-pounder or higher would be too much meat for just the two of us. I'm thinking an eight to 10 pounder would be best for us. What do you think?
Good to see how much your channel has grown. I remember when you were still pretty new and I was giving you (friendly) crap about your pink beanie. I enjoy your content, man. Keep it coming.
Great content as always. I have the same WWP 24, love it. What wood did you use in the smoker box and how long did you keep adding the wood chunks? I find i have to add the wood chunks about every 30-40 minutes as they burn up fast, I’m thinking of using pecan for this. I used post oak on my WSM last year fora brisket and it seems too strong but i may try it here for this one.
This is great! I have the Slow And Sear Kettle. Would you treat this like an offset (225 degrees for the first part) or like a pellet grill (190-210 for the first part)?
Thanks for the video! Awesome stuff. Question for you! Is the 8-9 hours to get to the 190-200 temp TOTAL after you've put it on? Or in addition to the initial 6 hours? Looking to make my first brisket using this method.
What smoke level did you set on your WW pro for the brisket? Just got the WW Pro 36 for Father’s Day and looking to make my first brisket. Thank you for the helpful video!
Followed you guide almost exactly (i foolishly threw away my fat trimmings instead of rendering them down and therefore didnt have tallow when wrapping). The result was STELLAR. I've never had or made BBQ Brisket before but damn do I want more now. My friends and family loved it. This is definitely gonna be my guide when cooking them
Did you rotate the brisket during the cook I have the same grill. And thinking I should’ve done that. The flat is actually like 10 degrees lower than the point.
Can we just give props to the Donkey Kong and Banjo Kazooie soundtrack towards the end. At 37 yo, this took me right back and made the video all the more enjoyable. Oh… also fantastic brisket!
I know that there is not a set amount of time to cook a brisket but I’m cooking a pellet grill brisket similar size to yours and hoping to get an idea how long this method takes. You said it took about 6 hrs to get to 160 internal and then at 13:08 you said it should be ready to take off in about 8 to 9 hours. Is it 8 to 9 total or 8 to 9 plus 6 hours?
hey, im new to pellet smokers and i want to know if i can put some woodchips anywhere in the grill to make that aroma. btw i have a broil king baron 500 pellet.
@AntsBBQCookout I watched another video with Jonny White and meat church, he was cooking Dino ribs and used a mixture of beef bouillon and Lawry’s, and applied the black pepper separately. I’m wondering if that’s the goldees brisket rub mixture. I’ve been using that mixture on brisket and steaks lately and it’s amazing.
Hey man, just saw this I'm excited to try this weekend! I've previously used Matt Pittman's method for the overnight brisket on a pellet smoker. I use a GMG, which tends to burn a little hot at the great. Have you ever tried fat cap down? I'm afraid I'll dry out the meat side. Was the total cook time 8:00 to 9 hours? Trying to get a feel for my timeline this weekend. Thanks!
Ant, when I have cooked brisket, I've found the point to be underseasoned, and I wonder if it's because so little of the meat is actually exposed and able to absorb salt. I don't know when the next time I cook a brisket will be, but I'm thinking of fully exposing the point side and only leaving a fat cap on the flat side (similar to how Guga does it), in the hopes that this will allow the point meat to brine more during the cook. Have you ever compared the two methods to see if that will actually work?
Great breakdown ant! Just one question… Generally before resting in the oven, I have always heard you should let the brisket vent unwrapped to ensure you are eliminating carryover cooking and the internal temp rising in the foil. Do u suggest wrapping right after pulling from the smoker or making sure the internal temp has dropped first? Cheers!
it depends, if you pull it at the doneness that I described in the video no need. But if you over cooked it a bit, then yeah I'd let it cool down asap and then wrap it back around 180 to climb down to 160-150F
Hey Ant! Quick question for you: Instead of cooking the meat for 12+ hours, why don't people just cook it fat side down, with a tray underneath to catch drippings, so the rendered fat and water don't pool on top and create the stall? I mean, you could even baste the meat with the fat later on to help it absorb those juices back in.
Been loving your content bro! Question for you - was that Almond or plum pellets from Knotty Wood? Also - what type of wood chunks are you using in your W.W. Pro?
Check out the Typhur Instaprobe with the links below:
Get it from Typhur: www.typhur.com/instaprobe
Get it on Amazon: amzn.to/3Miqag1
For those interested, I used a Choice Brisket from Kroger for this cook.
Again all of this information can be found on Jirby’s channel and the other’s I linked in the description. But after going to Goldees myself and seeing the full process of how they make their briskets, I can attest that Jirby is not lying lol that’s really how they do it.
The beauty of the “Goldees Method” to Brisket is it is very simple and makes an incredible brisket (#1 according to Texas monthly). This method works best on a big offset like Goldees uses, but as you can see in the video it works really well with a backyard cooker too. Hope you guys give it a try and let me know what you think!
Links to Goldees Rubs and the other equipment I used in the video can be found in the description box.
Take care y’all!
Is that a woodwind pro 24 or 36?
@@ramennoodleking 24
Dude that oven calibration hack for the hold was worth every minute I spent watching this video!
Hahahaha glad you git something out of it, because this is way longer than my usual stuff 😅
Hell yeah someone actually explained it and man I do a ton of briskets but haven't done the hold at 155 but 170 a few times I'm excited
I second this! Thank you!!
My oven shows a -30deg option just like this, but I tested the air temp with a thermoworks dot and it was 170 with or without the -30deg choice. I got a whirlpool gas oven, so maybe it never goes below 170 regardless?
Bro changed my life with this trick swear to god.
I've cooked a lot of briskets. I will say that the trimming tutorial is textbook perfect. Everyone take note. OBVIOUSLY this is the best way to trim it.
I've become a big fan of doing the overnight oven hold, except I pull the brisket when the internal temp is 185-190F. It gets immediately wrapped in butcher paper with tallow, and that goes into a pan which is then sealed with two layers of foil. It lets the brisket do some carry over cooking to completely tenderize, and it avoids the pot roasty texture you often encounter by going over 200F internal.
It is sort of what Smoke Trails bbq does. It is not a widespread technique. Ant is eager to experiment with different ideas. I hope that he gives it a try and give us his reaction on the texture and juiciness.
Thats interesting. I am always hesitant to hold my brisket in the oven because I tested my oven and it goes anywhere from 160-185 on the lowest setting (170f)
@@ratking948 that’s why you do the oven hack that Smoke Trails & Ant show
Do you let it come down to 160 before the 150 long hold?
Hello! Even tho i'm 13 and haven't had Brisket or ribs in the smoker in my life, I just love your content!
Hahaha itll change your life! Thanks so much for watching, i appreciate it 😁
Dude!!! You need some grade A brisket in your life
@@jacoblaw23 i dont live in the us i live in israel, so pretty hard to find meats like that but one day.
@@zevelgamer. ohhh man…. Hope you get out here one day! Brisket really will change your life!
@@jacoblaw23 sure hope so! Thank you so much!
Bought a Traeger this spring and it’s great! However, I have ruined more brisket watching other videos than I care to mention here. Yours was the first step by step that I followed and the brisket came out amazing. Will use this method from now on. Thank you.
Thanks for your comment. I ruined my first two briskets using a Traeger and have been reluctant for two years to give it another try. Until now. Gonna try this method but I’m not clear on the total cook time. The six to 12 hours in the oven threw me off. What was the total time of your brisket using this method?
Thanks for your comment. I ruined my first two briskets using a Traeger and have been reluctant for two years to give it another try. Until now. Gonna try this method but I’m not clear on the total cook time. The six to 12 hours in the oven threw me off. What was the total time of your brisket using this method?
Thank you for taking out the eating noises that all the other bbq channels leave in. I didnt come here for ASMR! Also, the info is very helpful and I appreciate you sharing
Np! Glad you found it helpful
I'm new to briskets and this is the best trimming guide I've ever seen.
Super happy to hear that! Thanks for the feedback
Seriously, I've seen A LOT of bbq videos but you're one of the few that really explains things soo perfectly and simply. Keep up the great work. You earned a sub from me.
Mad Scientists is very detailed too as well as How tobbqright .
@@anthonyz5671 Def agree but sometimes Jerremy Yoder goes a little overboard on the explaining lol. I do love Malcom Reed tho.
Hey bro, I just smoked my first brisket today. I've been watching your videos and I finally mustered up enough courage to do it. My brother bought me a bullet smoke, no ideal but gets the job done. It turned out pretty damn good, solid bark, juicy, and smoke ring was there!
Some dry spots though, but trimming was pretty tricky as it was my first time. Cant wait to upgrade smokers and get better. Thanks for the vids man!
First time seeing your content. The SoR music in the background will most certainly have me coming back, love that!!!
It's been a pleasure watching you grow...not just as a youtuber but as a cook. I am a big fan that you not only show what you've learned by compiling different knowledge you learn from different people, but also giving them credit. Very few channels do that unfortunately and I am trying very hard to do that myself in my videos now and got you to thank for that. "always cite your sources!" as you say, lol. Brisket looks incredible. I need to turn up my trimming game a few notches so def going to use yours as reference.
Appreciate it, Sal! Thanks for the kind words, brother
Been trying to get better smoke from my PIT BOSS pellet grill
Tried smoke tubes with pellets/chips with some success.
Now using a CAST IRON LOAF PAN with a couple charcoal briquets + wood CHUNKS for smoke---simulating the smoke box feature of the Woodwind Pro.
Regular loaf pans are only rated for around 400 degrees.
Cast iron loaf pans are available at camping supply stores with the dutch ovens designed to sit right on the coals.
Best smoke and easy clean up: wash out pan (NO SOAP), oil, and store in smoker.
That's a great idea. Where to you put the loaf pan? Down by the fire pot? I have the Austin XL. I wish the top rack was bigger so I could cook the brisket on that instead of the main grate.
So I fallowed your instructions step by step and can honestly say the brisket came out stellar! The hold in the oven makes the difference from home smoked to BBQ restaurant quality (I'd even say better). Very pleased with the results. I'm hyped for the weekend to smoke another brisket but with Goldee's rub. Thank you for this video!!
I plan on taking a trip down in a few weeks from Kansas to eat at Goldee's and hangout in the city for the weekend. I'm pretty excited.
Been there and it was Amazing!!! Although… being from Louisiana, we have alot more bananas in our banana pudding.
Love the SA2 Knuckles music in the background. Nice touch
I've watched A LOT of brisket trimming tutorials and this was probably the easiest to understand for me.
I think this is a sign I need to do a brisket here soon. The fact you went through the trim which is the thing i struggle with the most and cooked on a pellet smoker which is what i have helps so much. Briskets have definitely got better but still not at the level i want it yet
Great video! You literally streamlined brisket on a pellet grill for everyone. I love this channel. I literally had to learn all of this through piece meal!
Great video! Thank you very much for showing the complete process. Thank you very much for explaining what the stall is cause I was always a little confused about when and what that was. I’ve been watching videos about how to make a brisket for about a year now, and I have my smoker for about the same time. I didn’t want to buy a large piece of meat and mess it up so I’ve been watching various grill Masters and videos basically through the same thing. Your video to me was the most thorough and easiest understand. The others were good, but I found this video to be much more concise. I think I’m ready to do it!
Found your channel a couple months ago and appreciate your stuff, especially for someone that is new to BBQ. Going to try my first brisket, also on a camp chef pellet grill (no smoke box unfortunately), and this video will be a huge help. I've watched a ton of videos from you plus Jirby, Jeremy and Joe Yim and appreciate that you have a one-stop-shop video for beginners as a reference esp for those of us using a pellet grill.
Thats awesome! And great channels you listed out for BBQ resources. Glad you found the video helpful and goodluck on your first brisket!
@@AntsBBQCookouthey Ant I'm a football coach and your explaining how to smoke a brisket is on point. You hit every detail I've been looking for. From the typurh and the tallow as well as the hours smoked. Again, great explaining the brisket breakdown.
Bro the streets of rage two music is so elite! Kudos to you!
Awesome information. Thank you.
Also, I love the background music.
PaRappa the Rapper
Doug
Donkey Kong.
Sweet
Thankyou! The absolute best brisket video on RUclips! I love how you explained the trimming the meat!
Enjoyed the video man. I truely appreciate the video game soundtrack, Pa Rappa and some Snes DK country, beautiful. The smoking was great too. Well done.
Your editing is next level man
Thank you, bro! I tried out something different in this video. Way less scripted and it was much easier to edit. Going to keep this format for a bit to see how it performs!
What alternatives are there for the "oven hold"? Cooler? Leave it in my smoker at the lowest setting?
That brisket looks absolutely nuts man, awesome!!
Great video! I appreciate that you acknowledge the contributions of others and then add your own. Chud and Jirby were my go to for trimming tips, but I learned a lot here. Bookmarking for later 🤘
8:17 dang the numbers even flip over! That's a cool thermometer for sure, I may have to grab one.
That oven hack was neat, brisket looks amazing well done
The fact that you snuck in the Al and Moo theme from Doug in this video touched my very soul
I stink at briskets. I’ve ruined 2 then gave up on brisket because of the time involved. This is the best trimming instruction I have ever seen . I own a pellet now and I am going to give a 3rd brisket a shot.
How did it turn out?
Congrats on another sponsor dude! Gonna grab one of those thermapens whenever I get the chance.
I did this same cook using the woodwind pro. I didn’t have a curl and had moist brisket. I used the high smoke setting with post oak chunks. Came out amazing! I, too, could have trimmed more fat cap. I used an American Waygu brisket from HEB. Amazing thanksgiving meal
Honestly one of the best brisket trim videos I've seen. I feel like a lot of times they rush it too much or don't explain it well enough.
Soundtrack on point!! Thought I had my OST playlist playing in the background.
Brooo. 1) I love your channel. It just keeps improving. 2) Brisket looked AMAZING!!! 3) I absolutely loved the DK and Mario Kart music lolol!
I love everything about your video, especially, the trimming tutorial. My son and I are the only ones in my house that eat brisket. I want to smoke one for us on my Pit Boss pellet smoker but buying a 12-pounder or higher would be too much meat for just the two of us. I'm thinking an eight to 10 pounder would be best for us. What do you think?
Good to see how much your channel has grown. I remember when you were still pretty new and I was giving you (friendly) crap about your pink beanie. I enjoy your content, man. Keep it coming.
Wow...Im blown away you did not have wrap the brisket in paper or foil to push through stall? I did not know that was even possible, great upload!
Have to say - dig the music, felt like I was looking for master emerald shards. Nostalgia hit hard
Question - how long did you continue to add wood chunks on the woodwind pro?
Great video. That thermometer looks pretty good
Love the Banjo Kazooie and, I believe, Xenoblade music. Nice touch for our generation haha.
Need to try this on my Ironwood 885 sometime.
Holy shit that oven calibration thing changed my life thank you so much.
Awesome video Ant!!
Great video for backyard cooks - especially for the first time
what's the difference in weight from when you brought it at the store to it fully done. great video and i love the content
A 15lb brisket is usually like 6-8 after its trimmed and cooked. The varience depends on how much the butcher leaves on the brisket before its packed
Great content as always. I have the same WWP 24, love it. What wood did you use in the smoker box and how long did you keep adding the wood chunks? I find i have to add the wood chunks about every 30-40 minutes as they burn up fast, I’m thinking of using pecan for this. I used post oak on my WSM last year fora brisket and it seems too strong but i may try it here for this one.
This is great! I have the Slow And Sear Kettle. Would you treat this like an offset (225 degrees for the first part) or like a pellet grill (190-210 for the first part)?
New here. First video I’ve watched of yours. Really appreciated the production quality and how informative you are. Keep up the good work bud
Is the Goldie’s method fat cap up or down?
What do you think about brining?
You’re a talented teacher. Great video !!
Nice explanation on the Brisket trim !
Thanks for the video! Awesome stuff. Question for you! Is the 8-9 hours to get to the 190-200 temp TOTAL after you've put it on? Or in addition to the initial 6 hours? Looking to make my first brisket using this method.
Just came across this video and the content is amazing. Can't wait to give this a go on my next brisket. Def subbing!
What smoke level did you set on your WW pro for the brisket? Just got the WW Pro 36 for Father’s Day and looking to make my first brisket. Thank you for the helpful video!
I always go 10
I can't tell you how happy I am that you're using knuckles SA2 instrumentals for the backmusic.
Love the Doug Funny music. Thanks for the vid
Great video, thanks for sharing! So cool that Goldee’s and you were able to let us all in to see behind the scenes and allowing you to share.
Some excellent music choice this video. Your editing is on its A game
Appreciate it!
My brisket flat end cap never looks dry either once I cut it and lay it in the tallow juices on my cutting board..... for the camera....
If its dry, its dry.. tallow wont help you im afraid. You can tell just looking at the meat fibers
I thought the same thing lol
The video I have been waiting for! How often did you put wood chunks in the smoke box?
Followed you guide almost exactly (i foolishly threw away my fat trimmings instead of rendering them down and therefore didnt have tallow when wrapping). The result was STELLAR. I've never had or made BBQ Brisket before but damn do I want more now. My friends and family loved it. This is definitely gonna be my guide when cooking them
Thats awesome, man! Thanks for sharing
Thanks a lot, I already have a Thermapen but here I am buying a slick looking probe I don’t need.
😂
Is that Cave Story music in the background @ 10:00?
Ye 😀
best trimming video I've ever watched. thanks!
I randomly skipped around this vid, heard SF 3rd Srike music and I instantly subscribed.
I’ve done brisket in my oven n 4 hours n everybody thought I smoked it all night lol looks n tastes great
does it have to be in the oven? Can't you throw it back in the smoker at the same temp/time?
yeah absolutely
Did you rotate the brisket during the cook I have the same grill. And thinking I should’ve done that. The flat is actually like 10 degrees lower than the point.
Can we just give props to the Donkey Kong and Banjo Kazooie soundtrack towards the end. At 37 yo, this took me right back and made the video all the more enjoyable.
Oh… also fantastic brisket!
Haha thanks man! Glad to see it's appreciated by a fellow mid 30 year old hahaha
Is it a must to put it in the oven after smoking ? Could you just let it rest and then eat?
I know that there is not a set amount of time to cook a brisket but I’m cooking a pellet grill brisket similar size to yours and hoping to get an idea how long this method takes. You said it took about 6 hrs to get to 160 internal and then at 13:08 you said it should be ready to take off in about 8 to 9 hours. Is it 8 to 9 total or 8 to 9 plus 6 hours?
its 9 hours total. About 6 hours to get to 160 then three hours to get to 190.
Great video! When you go to wrap the brisket in foil at the end do you need to let it sit before wrapping it up to stop the cooking process?
Which Goldee's rub are you using the brisket rub has a black cap
Amazing video! Im curious as to what smoke level you used for this cook on the WW pro? Did you change it at different stages of the cook as well?
hey, im new to pellet smokers and i want to know if i can put some woodchips anywhere in the grill to make that aroma. btw i have a broil king baron 500 pellet.
@AntsBBQCookout I watched another video with Jonny White and meat church, he was cooking Dino ribs and used a mixture of beef bouillon and Lawry’s, and applied the black pepper separately. I’m wondering if that’s the goldees brisket rub mixture. I’ve been using that mixture on brisket and steaks lately and it’s amazing.
I’m a little confused why you didn’t use the pellet Q to finish it off other than the cost of the pellets. At that temp they don’t use much at all.
That was the best trimming guide I've seen. Thanks!
Awesome, glad it was helpful!
Nice content I've been thinking about doing my first would like to get more tips will be watching u more
I like your probe like Peanut butter analogy. Great video!
Very well done on the video! Explanations were great
Thanks man for condensing all of the instructions down.
Hey man, just saw this I'm excited to try this weekend! I've previously used Matt Pittman's method for the overnight brisket on a pellet smoker. I use a GMG, which tends to burn a little hot at the great. Have you ever tried fat cap down? I'm afraid I'll dry out the meat side. Was the total cook time 8:00 to 9 hours? Trying to get a feel for my timeline this weekend. Thanks!
It was 9 if i remember correctly. To finish the cook id go lower than i did, like 230-240 if you want a darker bark. Will take longer to cook though.
@@AntsBBQCookout would you ever consider going fat cap down?
I have a Weber Bullet smoker. Any ideas on how the temp would be on that. It seems to automatically go right up to 225 without much attention.
Ant, when I have cooked brisket, I've found the point to be underseasoned, and I wonder if it's because so little of the meat is actually exposed and able to absorb salt. I don't know when the next time I cook a brisket will be, but I'm thinking of fully exposing the point side and only leaving a fat cap on the flat side (similar to how Guga does it), in the hopes that this will allow the point meat to brine more during the cook. Have you ever compared the two methods to see if that will actually work?
Hey just wanted to check. What does a brisket like that cost in the US?
Anywhere from $4 to $6 per pound.
Great breakdown ant! Just one question… Generally before resting in the oven, I have always heard you should let the brisket vent unwrapped to ensure you are eliminating carryover cooking and the internal temp rising in the foil. Do u suggest wrapping right after pulling from the smoker or making sure the internal temp has dropped first? Cheers!
it depends, if you pull it at the doneness that I described in the video no need. But if you over cooked it a bit, then yeah I'd let it cool down asap and then wrap it back around 180 to climb down to 160-150F
I pull at 190, wrap in foil (no tallow), let it sit wrapped until 160 then into oven at 155 for anywhere from 8 to 20 hours.
Hey Ant! Quick question for you: Instead of cooking the meat for 12+ hours, why don't people just cook it fat side down, with a tray underneath to catch drippings, so the rendered fat and water don't pool on top and create the stall? I mean, you could even baste the meat with the fat later on to help it absorb those juices back in.
Always cook fat down on a pellet grill or smoker. The fat protects the direct heat a pellet creates.
Been loving your content bro! Question for you - was that Almond or plum pellets from Knotty Wood? Also - what type of wood chunks are you using in your W.W. Pro?
Almond + wine pellet and post oak wood chunk
Never thought I'd hear the cave story ost on a brisket video, but I'm all for it. Good stuff mate
So how long is the hold? Is it 9 hours or 12 hours?
I hold anywhere from 8 to 20 hours in 155 degree oven with almost no difference in final product.
Man that flat piece you showed at the end is goals. Mine always turns out dry so I usually use it for other dishes
thanks man! yeah its one of my favorite bites on the brisket
Just drag it through all the tallow like he did and it'll look great on camera, too.
@@ghankghank if its dry its dry tallow wont fix it unfortunately. Might trick a few though. So you do you 👍
How much weight do you think you cut off?
Can you do a brisket in a webber grill cook?
ruclips.net/video/Mfy1Yt2BInU/видео.html
DK Country vibes. Love it!