Let me know you enjoyed this video by liking and sharing it! Trying out this new series, so I hope you all find it helpful. Planning to do one for each place I've worked at so far over the last 2 years if the interest is there. Also, try out my crack lawrys recipe and lmk what you think of it haha Take care y'all see you next Saturday when the Ribbee's tray video is drops! 🤠
Places like Goldee’s invite you in and make you part of the crew because you respect what they are doing. It comes through in your videos. Quality stuff Ant. Keep it up.
@@AntsBBQCookout awesome content. Have you thought about doing an Ants Perfect Tray? From all the places you’ve tried, what is your perfect tray of food if you could mix and match all the meats, sides, deserts, etc..? Would be cool to see how the “perfect tray” would change and evolve as your continue your BBQ knowledge. Keep up the great content!
What I learned from bbq is that. (5) People eat smoked bbq like their on death row. (4) backyard, compition and restaurant style bbq are completely different from eachother. (3) patient is truly a virtue when your cooking it. (2) don't get drunk while your cooking. Then wasted all the hard work you've done beforehand. (1) it is bloody expensives to buy a good piece of meat. Without breaking your wallet.
The Texas BBQ crawl is a phenomenal experience. I took the family and hit a place a day for 7 days. Mostly around Austin, but found a gem in 2M in San Antonio.
Honestly one of the best cooking videos I've watched in a long time. While there are tons of good videos of how to mimic Goldees style BBQ, the details for what to look out for or the mentality to adopt are what helps set them apart from the competition. I've always liked how Jirby is a completely open book on how they cook their BBQ. The consistency, care and skill they bring to every cook is what sets them apart. And even if you're an amazing BBQ cook on their level, them giving up their secrets doesn't hurt their business as most of us (their customers) are not that level and would happily pay to enjoy their food. It would be interesting to see you do a pellet series with these tips since there seems to be so content from great BBQ cooks using offsets.
Thanks for the kind words! Glad you enjoyed this one. The guys at Goldees are innovators. So even if they tell you what they’re doing, in a few months they’ll be doing something else that’s even better. Love that about them. Pellet series does sound interesting, I agree a lot of content on offsets but they cook briskets so well haha
the problem with JIrby is he tells you something different daily. and this guy to say you can use the their bottle rub is a joke...the rub sold in Walmart was never the rub they used in the restaurant..They said that in a video when they tested it.They said flat out it was a rub created for Walmart. Their response to the taste was not good and since then they removed the video from you tube
flavor is about the same to me from in house rub, textures a little weird in the bottle, its just really granular but i think thats for shelf stability. ive used the bottled stuff on brisket and it was amazing. but it was also a really well cooked brisket haha
Never been to Goldees but went to Barbs recently. It was so good it changed the way I view barbque. I am always trying to improve my que. Im gonna try your crack lawrys. 👍🏽
@@AntsBBQCookout of course! Hey quick clarification, when using a pellet or bottom heat source grill, do you recommend 2 hours to set bark fat cap up, 2 hours fat cap down to render, then use the boat method fat cap up to finish? Gonna try all these tips out this week.
Thanks Ant for this great video and the hard work you put into your channel. After watching so much of your content, I’ve come to realize several things 1) you have a wonderfully positive attitude 2) you’re incredibly passionate about BBQ 2) you have fun doing your thing which makes it fun to watch your videos 3) you’re respectful and give genuine love to others 4) you inspire and motivate 5) you’re a great teacher and story teller, and 6) I’ve finally come around to liking your pink beanie lol but still curious about the backstory (if there is one) on how you chose this beanie as something to wear in all your videos. Keep up the great work. Aloha from Hawaii 🤙🏼🔥💭
Man I really enjoy and appreciate your content. I got into smoking/grilling about a year ago and hope to be as well versed as you and some of the other greats in the industry. Thanks for all you do and share!
glad to share, cant wait for the moos episode to drop. going to share some helpful info on how to network and get into kitchens to learn first hand yourselves! the ribbees tray vid will be next week, then mad scientist pit review, then moo's vid at the end of the month God willing!
My son and I was in Texas from Kansas City this past July to pick up our second smoker from Big Phil’s Smokers. Being from Kansas City, I myself prefer Texas style bbq, so Goldee’s was must to try. It didn’t disappoint. We tried it all, brisket, beef rib, pork rib & Laos sausage and turkey. Surprisingly, I think the pork ribs was my favorite. The only thing I was disappointed with was the banana pudding. It was actually just banana pudding with crushed wafers. In my experience with banana pudding there’s usually actual pieces of banana in there. Some how, even with their subpar pudding I think they’ll be just fine. 😂 Thanks for for the video, my bbq brother.
I cook on a wsm and I’ve always cooked fat side up but the flipping half way through should be a game changer..also wrapping when I think that puppy can’t take no more. Thanks for the great video.
Ant, relatively new to your channel, however, love the videos and your content. I wanted to say, that you can mimic a rotisserie for chicken by doing almost the same thing: place on the top rack of your pellet grill and literally rotate it to all four sides during cooking, finishing breast side down. As far as brisket goes, I have had great success on my Rec Tec by placing my brisket on the top rack, with a water pan on the main grate directly under and cooking fat cap up. I get good bark and cook at 250 degrees. Anxious to give this method a go as well. Keep cooking, keep experimenting, keep learning.
Sounds like it works great! I always say use what works, every cooker is different and everyone has their own preferences :) you brisket sounds like it comes out amazing. Gotta try that on chicken for sure, thanks for the tip!
My husband's brisket is the best I've ever had (Texas born and bred). His are so good that anytime one of our friends want brisket, they text him, including making them for 2 separate weddings.
I’ve actually been contemplating cooking my brisket fat cap down since I use a Weber Smokey Mountain and had an issue with the bottom becoming dry and shredded. Thank you so much for this
Loving the content so far. I realize it might be a little difficult logistically, but if you could make it to Thatcher bbq company in Kentucky it would be amazing. It's not only texas influenced, but it draws on several regional influences. I don't think you'll be disappointed.
i saw eat more vegans did a vid on them, havent watched it yet, but I doubt theres much left of their story to tell based on the length of his video haha
Ant, That was an amazing video! Just excellent advice! I think Jeremy Yoder also recommended a brisket flip on a drum smoker. Of course, Al (Eat More Vegans) as you probably know, just concluded that tallow did not add anything, but I now wonder if he used enough. I can't wait to try the crack Lawry's. Glad to see the pink hat back in action! Finally, when my bbq goes wrong, I just blame you and your pink hat!🤣 Keep up the great content!
Didn’t know Jeremy had a vid on that lol nothing new under the sun haha Tallow is a tool. Use it if you need it haha it’s not a magic bullet that will turn your brisket amazing. But that’s everything in BBQ. My advice is learn what things are used for so in real time when you need to make an adjustment during a cook, you have the tools to steer things in the way you want :) lol my hat is happy to take the burden anytime!
As a total amateur in the game, I wonder what your recommendation is for a propane case smoker? Everything's coming from the bottom up so I'm guessing it wouldn't be the same recommendation you made as the ones listed in this video?
Have a kamodo and was already thinking of flipping it. Will for sure next time but good point to do it later. Have not been happy with the turn out of brisket on it. While it's good it gets over cooked on the bottom.
On my camp chef I always put fat down, but I put enough 16 black pepper, kosher salt, lawrys, garlic powder and onion powder that it stays on there, plus my pickle juice/mustard binder holds it on there from sitting in fridge for 12 hours, 2 amazin tubes filled with mixture of pecan shell pellets mixed with post oak chips lay under the meat grate for more smoke, mesquite pellets in the hopper
New to the channel-great video. I do my brisket on the cheapest Weber Kettle with a slow n’ sear and B&B charcoal (slowest burning I can get locally). Run it fat side up at 210-220 BUT I use the bottom vents essentially closed with the top only closed enough to keep things where I want. My reasoning is that (I think) this creates a bit more convection as the hot air can escape faster rather than be stuck waiting to creep out of a really choked down top vent. Anyway, I usually wrap (still experimenting with method) around 170. Usually takes ~12 hours before wrapping! Oh, as far as seasoning goes, I also add MSG, but I’ve never tried bouillon.
Not sure if you have done a video on Pinkerton's in San Antonio by the River Walk but i honestly found the brisket to be better than Franklin's. It has more smoke and in my opinion was a better flavor. The pork ribs are also amazing! I would say they were about equal with Franklin's.
Hey Ant! Just found your channel recently and love the high quality documentaries. Is there any way you can make a video on the best steps for making a perfect brisket on a pellet grill? I was sad to see the note about not doing the Goldees method on the Pellet Grill!
yeah i wouldnt recommend goldees method for pellet. they just cook too hot, probably possible i just dont know how to do it. message me on instagram. and ask me anything about pellet grill briskets and ill let you know what i know
I followed and did your first Goldee’s brisket video on my pellet grill. You’re saying now wrap in butcher paper correct? After the stall/165+? Also put in warming oven for 12 hours!
i think it would just come out less dry on the flat if you did butcher paper vs no wrap.id wait to wrap until it seems like its almost done losing moisture instead of going by temp. but you can absolutely do bo wrap with pellet brisket.
I don’t like lawry’s, I used it on spare ribs and came out way too salty, I wasn’t heavy handed, so not sure what happened, but it was so bad it turned me off.
i agree. i dont like the taste of straight lawrys on ribs. if i conjured up a crack lawrys rib version id cut the saltiness with sugar or granulated honey, cumin, and prob something earthy and umami like mushroom powder or something like that.
Lawrys has garlic and a bunch of other things. The boost is to make it a little more complex and less Lawrys like haha ratios depend on the brisket, if it’s well marbled I usually go 1 Lawrys 2 pepper 2 coarse salt
Hey Ant, thanks for the tips! One question, I use a WSM and always cook fat side up, then use foil boat for better bark and fat rendering. Wouldn't the fat side as presentation side be ruined using the method you described? My presentation side would be the meat side now, right?
once i wrap and finish the cook fat up for the last couple hours. the grate marks are much less when its time to cut. but sometimes the fat gets stuck to the grate when its time to wrap. and in that case ill drizzle some tallow on the fat cap and do another coat of seasoning before wrap to patch it up.
@@AntsBBQCookout you can fool others but you can't fool most..it is obvious that you saw the ingredients at goldies Do you think people are stupid since they make their own seasoned salt that the spices were sitting right there in front of you at the restaurant? Last time you were there you said they never used Lawry's when the bottle of it showed up in one of your videos...
i have a lot of recipes, including goldees seasoned salt. i do this for a living. theres a lot of people who know goldees recipe because they give it away free at the class. theyll tell you my recipe is completely different.
I thought they ran their briskets to probe tender around 202° naked brisket, no wrap or boat, but after it was black and done they wrapped in foil and kept at 145° in warmer
Sometimes I do that. Sometimes I go like 180 for 3 hours and then 250 for the rest of the cook. And sometimes just let it ride at 200F. Wrap when it’s about done sweating on a pellet that’s usually around 170 for me
@@AntsBBQCookout thanks so much for the reply I really enjoy your channel and content. You need to do some more wsm videos. I recently got one and am having mixed results. Trial and error lol
Hey Ant thanks for the video. Just to be certain on the brisket rub, it only uses Lawrys and no kosher salt right? OR is it 50% kosher salt and 50% the Lawrys crack?
@@AntsBBQCookout My first experience was Lewis BBQ and my mind was blown at what TX BBQ could taste like, and my 2nd after that was Goldees. So now any mediocre BBQ isn't even worth it in terms of the money or calories 🤣
Not from Goldee's, but pork shoulders (some say Boston Butts) on my WSM best for me unwrapped until done, then wrapping with some smoked lard to cool down. Also, manage the fuel, meaning don't fill the whole damn ring and then struggle to smother it with vents. Yeah, you'll add a little fuel every couple hours, so what? Much more manageable and consistent "fires". Finally, take a lesson from the Far East, no water pan, really small fires in the middle, food to the outside, hanging if possible. Lots of rendered fat, then make a catch under the meat, even Al foil troughs work. Witnessing what they've done for hundreds (thousands?) of years makes me wonder about us Westerners. Take care!
The funniest thing about the "#1 BBQ in Texas" is that there are at least 15 of them, and they produce at least 35 different styles of barbecue between them. I favor a particular pitmaster who doesn't use any seasoning rubs or sauces on his meats but controls the results by using different woods and controlling the humidity in the smoker for the particular meat he's smoking. I know he keeps a supply of 8 different types of wood, but there may be more he hasn't let me know about.
I respect the hell out of your channel - however, I disagree with your assessment of the goldee's method on a pellet grill. I've tried it wrapped, and foil boated, and it's still never come out as good as it did with the goldee's method. The bark wasn't quite as nice. I wish I could get the flat a little juicier, but it's still juicier than it is if it's wrapped with butcher paper. The point is absolutely perfect.
i just can't get the hype around brisket...for the amount of time required vs payoff...vs say a nice steak, or tri tip...its like how many different ways can one re work "salt and black pepper, smoke"
I would say you haven't tried proper Texas brisket. I made it myself and ate local BBQ and was like "yea it's alright." Traveled to Texas and tried theirs and it absolutely blew my mind. I am not exaggerating.
Yeaaaaaaa I used the Oklahoma Joes Bronco for a couple years and making brisket fat cap up was never an issue 😂. Who’s making these theories up now? Fat cap will be just fine and come out dark afff fat cap up in a drum or “bottom up” smoker. This is nothing new.
All these videos have done is let these bbq joints ramp up the greed with the pricing, unless it's all inflationary, $18 for a half pound of brisket takes all the joy out of visiting these places. I get it that it's a lot of work, but it was the same amount of work 5 years ago.
EARTH TO BBQ wannabe...The Brisket RUB sold at Walmart was NEVER THE SAME RUB they used at the restaurant. They did a video on it and then taste tested and the reaction was not good ...Videos were removed from you tube
I can NOT disagree more with this method for cooking a brisket on a bottom up cooker. I have been using a Primo XL for Briskets for damn near 10 yrs now. First thing is first. If you have the deflection plate in place (Covered with mass amounts of Tin Foil, And a large water pan (larger than the Brisket) and it is filled 1/2 full of water…….The bottom up heat source is NOT a detriment. In fact I have tested this using multiple temp probes and the bottom side of the brisket is approx 25 degrees cooler than the actual Cyber Q probe I use to control the smokers temperature. The Key to cooking high quality Texas style Brisket on a Komado (I don’t use pellet coolers or a Smoky Mountain) is wood and temperatures. I exclusively use Post Oak and I my cook temps are 1-2 hrs 200 degrees 2-4 hrs 245 degrees 4-7 hrs 265 degrees 7-9 hrs 285 degrees 9- finish 300 degrees Then wrap and hold I have some good friends who live in Austin 1/2 the year and when they come back to Seattle for the summer months they tell me that my briskets rival anything they get down there.
my way isnt the only way. its just the way i do it. a good way to save your fat cap seasoning and still render the fat with bottom up cookers. im sure your way is delicious, thanks for sharing
Let me know you enjoyed this video by liking and sharing it! Trying out this new series, so I hope you all find it helpful. Planning to do one for each place I've worked at so far over the last 2 years if the interest is there. Also, try out my crack lawrys recipe and lmk what you think of it haha
Take care y'all see you next Saturday when the Ribbee's tray video is drops! 🤠
Shoutout to goldees for letting you film this and share it with the world ❤
🙌🙌
Places like Goldee’s invite you in and make you part of the crew because you respect what they are doing. It comes through in your videos. Quality stuff Ant. Keep it up.
Thank you for the kind words. Glad you enjoyed it!
@@AntsBBQCookout awesome content. Have you thought about doing an Ants Perfect Tray? From all the places you’ve tried, what is your perfect tray of food if you could mix and match all the meats, sides, deserts, etc..? Would be cool to see how the “perfect tray” would change and evolve as your continue your BBQ knowledge. Keep up the great content!
Love how this channel has transformed. Keep up the fantastic content. Glad I'm experiencing the journey
Thanks for sticking around and watching!
I’ve never had a restaurant brisket as good as I smoke at home.
True!
What I learned from bbq is that. (5) People eat smoked bbq like their on death row. (4) backyard, compition and restaurant style bbq are completely different from eachother. (3) patient is truly a virtue when your cooking it. (2) don't get drunk while your cooking. Then wasted all the hard work you've done beforehand. (1) it is bloody expensives to buy a good piece of meat. Without breaking your wallet.
All great tips hahaha thanks for sharing
a 1987 is a lightweight oh lord c'mon lmao
Always amazing that @jirbybbq and the Goldees crew always paying it forward with techniques that work for them.
pretty sure the main reasoning why restaurants stopped using lawrys was because if they have their own house blend they can sell it.
The Texas BBQ crawl is a phenomenal experience. I took the family and hit a place a day for 7 days. Mostly around Austin, but found a gem in 2M in San Antonio.
Check out 225° Urban Smoke in San Antonio, it won't disappoint.
The chicken bouillon is mainly MSG...that's why it tastes so good.
💯💯💯
@@AntsBBQCookout and this rub recipe wasn't even created by you...why not tell everyone
@@davo912 it is my recipe. What are you talking about?
Weber Smokey mountain. Bury about 5 wood chunks, use minion method and water pan. Fat side up, foil boat method. Best method I have found
love it! sounds like itll make a fantastic brisket
Smoky mountain guy here.. I can confirm your comment! Exactly what I do.
Yup. Smokey Mtn guy here. Fat cap stays up. The heat come from the lid and sides, the water pan blunts the bottom.
My man giving life lessons when it comes to lesson 4
Honestly one of the best cooking videos I've watched in a long time. While there are tons of good videos of how to mimic Goldees style BBQ, the details for what to look out for or the mentality to adopt are what helps set them apart from the competition. I've always liked how Jirby is a completely open book on how they cook their BBQ. The consistency, care and skill they bring to every cook is what sets them apart. And even if you're an amazing BBQ cook on their level, them giving up their secrets doesn't hurt their business as most of us (their customers) are not that level and would happily pay to enjoy their food.
It would be interesting to see you do a pellet series with these tips since there seems to be so content from great BBQ cooks using offsets.
Thanks for the kind words! Glad you enjoyed this one. The guys at Goldees are innovators. So even if they tell you what they’re doing, in a few months they’ll be doing something else that’s even better. Love that about them. Pellet series does sound interesting, I agree a lot of content on offsets but they cook briskets so well haha
the problem with JIrby is he tells you something different daily. and this guy to say you can use the their bottle rub is a joke...the rub sold in Walmart was never the rub they used in the restaurant..They said that in a video when they tested it.They said flat out it was a rub created for Walmart. Their response to the taste was not good and since then they removed the video from you tube
flavor is about the same to me from in house rub, textures a little weird in the bottle, its just really granular but i think thats for shelf stability. ive used the bottled stuff on brisket and it was amazing. but it was also a really well cooked brisket haha
Jaylen is a class act. I have been wanting to go to Goldees for years. Hopefully I can go soon!
I will defiantly be trying the crack Lawry's.
Never been to Goldees but went to Barbs recently. It was so good it changed the way I view barbque. I am always trying to improve my que. Im gonna try your crack lawrys. 👍🏽
Same, seeing how the best spots cook and serve is the most eye opening experience! Enjoy the rub recipe!
I see Ant, I watch, simple as that. Thanks for everything you're doing to go in depth for the BBQ scene.
Thanks for watching! Happy to share what I know :)
@@AntsBBQCookout of course! Hey quick clarification, when using a pellet or bottom heat source grill, do you recommend 2 hours to set bark fat cap up, 2 hours fat cap down to render, then use the boat method fat cap up to finish? Gonna try all these tips out this week.
Exactly how I like to do it! You got this 😤😤
Thanks Ant for this great video and the hard work you put into your channel. After watching so much of your content, I’ve come to realize several things 1) you have a wonderfully positive attitude 2) you’re incredibly passionate about BBQ 2) you have fun doing your thing which makes it fun to watch your videos 3) you’re respectful and give genuine love to others 4) you inspire and motivate 5) you’re a great teacher and story teller, and 6) I’ve finally come around to liking your pink beanie lol but still curious about the backstory (if there is one) on how you chose this beanie as something to wear in all your videos. Keep up the great work. Aloha from Hawaii 🤙🏼🔥💭
very kind words! thanks so much!
Man I really enjoy and appreciate your content. I got into smoking/grilling about a year ago and hope to be as well versed as you and some of the other greats in the industry. Thanks for all you do and share!
glad to share, cant wait for the moos episode to drop. going to share some helpful info on how to network and get into kitchens to learn first hand yourselves! the ribbees tray vid will be next week, then mad scientist pit review, then moo's vid at the end of the month God willing!
My son and I was in Texas from Kansas City this past July to pick up our second smoker from Big Phil’s Smokers. Being from Kansas City, I myself prefer Texas style bbq, so Goldee’s was must to try. It didn’t disappoint. We tried it all, brisket, beef rib, pork rib & Laos sausage and turkey. Surprisingly, I think the pork ribs was my favorite. The only thing I was disappointed with was the banana pudding. It was actually just banana pudding with crushed wafers. In my experience with banana pudding
there’s usually actual pieces of banana in there. Some how, even with their subpar pudding I think they’ll be just fine. 😂 Thanks for for the video, my bbq brother.
I cook on a wsm and I’ve always cooked fat side up but the flipping half way through should be a game changer..also wrapping when I think that puppy can’t take no more. Thanks for the great video.
its the only way i do it now on wsm or pellet! glad to help :)
Great video and I loved the shout out to Amir! Redbird bbq is amazing. I need to take a trip to Goldee’s!
Ant, relatively new to your channel, however, love the videos and your content. I wanted to say, that you can mimic a rotisserie for chicken by doing almost the same thing: place on the top rack of your pellet grill and literally rotate it to all four sides during cooking, finishing breast side down. As far as brisket goes, I have had great success on my Rec Tec by placing my brisket on the top rack, with a water pan on the main grate directly under and cooking fat cap up. I get good bark and cook at 250 degrees. Anxious to give this method a go as well. Keep cooking, keep experimenting, keep learning.
Sounds like it works great! I always say use what works, every cooker is different and everyone has their own preferences :) you brisket sounds like it comes out amazing. Gotta try that on chicken for sure, thanks for the tip!
My husband's brisket is the best I've ever had (Texas born and bred). His are so good that anytime one of our friends want brisket, they text him, including making them for 2 separate weddings.
Dude...this was bomb!! Thanks so much!!!
Ant, great insight provided! I plan to visit South Carolina to obtain some learning from their pitmasters. Texas is definitely on my list.
“Don’t use this method if you’re not using an offset”….oh man double negatives are like a 10 car pileup in my brain 😂
My bad hahahaha
I’ve actually been contemplating cooking my brisket fat cap down since I use a Weber Smokey Mountain and had an issue with the bottom becoming dry and shredded. Thank you so much for this
Glad it was helpful!
Great tips! I'm smoking 2 briskets next weekend so I'm gonna have to try some of these techniques out!
heck yeah! you got this 😤
Loving the content so far. I realize it might be a little difficult logistically, but if you could make it to Thatcher bbq company in Kentucky it would be amazing. It's not only texas influenced, but it draws on several regional influences. I don't think you'll be disappointed.
i saw eat more vegans did a vid on them, havent watched it yet, but I doubt theres much left of their story to tell based on the length of his video haha
Excellent vid. QQ: If using a pellet smoker and fat cap down, would you flip back to fat cap up to wrap (paper or boat)?
great question. yes flip back fat cap up after wrap
I’ll be in DFW in three weeks and I’m literally counting down the days til I get to try Goldie’s for the first time 🤤🤤
Ant,
That was an amazing video! Just excellent advice! I think Jeremy Yoder also recommended a brisket flip on a drum smoker. Of course, Al (Eat More Vegans) as you probably know, just concluded that tallow did not add anything, but I now wonder if he used enough. I can't wait to try the crack Lawry's. Glad to see the pink hat back in action! Finally, when my bbq goes wrong, I just blame you and your pink hat!🤣
Keep up the great content!
Didn’t know Jeremy had a vid on that lol nothing new under the sun haha Tallow is a tool. Use it if you need it haha it’s not a magic bullet that will turn your brisket amazing. But that’s everything in BBQ. My advice is learn what things are used for so in real time when you need to make an adjustment during a cook, you have the tools to steer things in the way you want :) lol my hat is happy to take the burden anytime!
As a total amateur in the game, I wonder what your recommendation is for a propane case smoker? Everything's coming from the bottom up so I'm guessing it wouldn't be the same recommendation you made as the ones listed in this video?
Have a kamodo and was already thinking of flipping it. Will for sure next time but good point to do it later. Have not been happy with the turn out of brisket on it. While it's good it gets over cooked on the bottom.
another masterpiece as usual!
Goldees is the gold standard
Try Barbs
@@reuben5570 I live like four hours away man but that’s gonna be a true religious experience
Loved this series keep up the good work
glad to know! thanks for sharing I want to make more but not sure if the interest is there haha
On my camp chef I always put fat down, but I put enough 16 black pepper, kosher salt, lawrys, garlic powder and onion powder that it stays on there, plus my pickle juice/mustard binder holds it on there from sitting in fridge for 12 hours, 2 amazin tubes filled with mixture of pecan shell pellets mixed with post oak chips lay under the meat grate for more smoke, mesquite pellets in the hopper
Pickle juice does the same thing the bouillon does in the crack Lawrys, just gives it that nice flavor pop. Sounds like a great recipe you got there!
Been doing goldee’s method with my own twist on my Ironwood XL with the fat cap up, no issues comes out great!
Even Traegar says fat cap down...this is not his idea.. Fat is always towards the heat sounce
awesome if it works well keep doing it that way. im just giving another way to add to your tool belt
Hey Ant you ever think about doing video on how to cook "Goldees" style brisket on the different type smokers that are not offsets?
Great vid...nice cap....that nuance you talk about at the end is called practice...
Yep! Own your screwup's .and Improve.Still Learn'in.
New to the channel-great video.
I do my brisket on the cheapest Weber Kettle with a slow n’ sear and B&B charcoal (slowest burning I can get locally). Run it fat side up at 210-220 BUT I use the bottom vents essentially closed with the top only closed enough to keep things where I want. My reasoning is that (I think) this creates a bit more convection as the hot air can escape faster rather than be stuck waiting to creep out of a really choked down top vent.
Anyway, I usually wrap (still experimenting with method) around 170. Usually takes ~12 hours before wrapping! Oh, as far as seasoning goes, I also add MSG, but I’ve never tried bouillon.
i go fat up on weber kettle w/ sns too! give bouillon a chance, just replace msg in your recipe 1:1
The Yugioh: Forbidden Memories tracks though! 😂
SUPER informative video, bruh. Subbed 👌🏽
This looks amazing 👍👍
Not sure if you have done a video on Pinkerton's in San Antonio by the River Walk but i honestly found the brisket to be better than Franklin's. It has more smoke and in my opinion was a better flavor. The pork ribs are also amazing! I would say they were about equal with Franklin's.
im gonna be in houston hopefully end of the year. ill def stop by and check it out!
12:54 Bruh, you were honest with your current experience. I highly doubt anyone discounted your opinion. Netflix worthy content!
thanks for being gracious to me, still hard for me to watch though hahaha appreciate the love!
Never used an offset, I do the wagyu beef tallow method that I got from Mojo BBQ youtube. I also use Traeger’s coffee rub which is AMAZING!!!!
Lol there are very few briskets that tastes better than the ones i make at home.
sounds like you friends and family are lucky to have you!
Jalen really seems like a stand up dude.
Hey Ant! Just found your channel recently and love the high quality documentaries. Is there any way you can make a video on the best steps for making a perfect brisket on a pellet grill? I was sad to see the note about not doing the Goldees method on the Pellet Grill!
yeah i wouldnt recommend goldees method for pellet. they just cook too hot, probably possible i just dont know how to do it. message me on instagram. and ask me anything about pellet grill briskets and ill let you know what i know
Good tips, thanks.
Love the FF7 music in the video!
Jaylin is awesome
Nice Luigi's Mansion music. I appreciated that haha
do you use crack lawrys in addition to kosher salt? crack lawrys is the finishing layer on top of salt and pepper?
I followed and did your first Goldee’s brisket video on my pellet grill. You’re saying now wrap in butcher paper correct? After the stall/165+? Also put in warming oven for 12 hours!
i think it would just come out less dry on the flat if you did butcher paper vs no wrap.id wait to wrap until it seems like its almost done losing moisture instead of going by temp. but you can absolutely do bo wrap with pellet brisket.
I don’t like lawry’s, I used it on spare ribs and came out way too salty, I wasn’t heavy handed, so not sure what happened, but it was so bad it turned me off.
i agree. i dont like the taste of straight lawrys on ribs. if i conjured up a crack lawrys rib version id cut the saltiness with sugar or granulated honey, cumin, and prob something earthy and umami like mushroom powder or something like that.
Thats one way to do it!
Pretty Cool!!
Twas a sad pudding-less day 😢 but the tray was phenomenal!
lol we got some the next time when we were shooting for ribbees though haha
@@AntsBBQCookout haha we did and it was glorious
Cool video!
Thanks!
We’ve been using lawrys in Florida forever. I wouldn’t say it’s a Texas thing maybe kosher salt though.
interesting! good to know
So is the ratio 1 part black pepper 1 part kosher salt 1 part crack lawrys or 2 parts black pepper?
Also no garlic powder at all?
Lawrys has garlic and a bunch of other things. The boost is to make it a little more complex and less Lawrys like haha ratios depend on the brisket, if it’s well marbled I usually go 1 Lawrys 2 pepper 2 coarse salt
Hey Ant, thanks for the tips! One question, I use a WSM and always cook fat side up, then use foil boat for better bark and fat rendering. Wouldn't the fat side as presentation side be ruined using the method you described?
My presentation side would be the meat side now, right?
once i wrap and finish the cook fat up for the last couple hours. the grate marks are much less when its time to cut. but sometimes the fat gets stuck to the grate when its time to wrap. and in that case ill drizzle some tallow on the fat cap and do another coat of seasoning before wrap to patch it up.
Great video Ant, would u use a water pan with the WSM with or without water in it or does it not mater
i use the water pan now. i just use the smoker like it was designes to use. i dont know if it matters much rhough just what i like to do
@AntsBBQCookout Thanks for the quick feedback. Keep up the video's
Thanks for the info. Now, give us the real scoop !!
lol what’s the real scoop??
@@AntsBBQCookout that you didn't create this Crack Lawry's .. come clean
@@davo912what are you talking about man, that’s my recipe
@@AntsBBQCookout you can fool others but you can't fool most..it is obvious that you saw the ingredients at goldies Do you think people are stupid since they make their own seasoned salt that the spices were sitting right there in front of you at the restaurant? Last time you were there you said they never used Lawry's when the bottle of it showed up in one of your videos...
i have a lot of recipes, including goldees seasoned salt. i do this for a living. theres a lot of people who know goldees recipe because they give it away free at the class. theyll tell you my recipe is completely different.
I thought they ran their briskets to probe tender around 202° naked brisket, no wrap or boat, but after it was black and done they wrapped in foil and kept at 145° in warmer
From what I’ve seen they pull it when it feels done. It’s usually done earlier than 202.
In a past video about Goldee’s didnt you mention they use table salt instead of kosher salt? Just wondering if this is still accurate information.
Yeah still table salt based on the last time I went
next time I make a mistake cooking I'm blaming Jaylen
When wrapping with talo, is it fat up or fat down? Thanks
Fat up!
Would you suggest the fat up and then fat down even on the new woodwind pro with the upper rack and smoke box?
yeah thats how i do it on mine. then after wrap fat up again
@@AntsBBQCookout interesting! I'll have to give it a go! Do you still put it on the second rack? I just got mine, so still working out some kinks.
Yeah I like putting it on the second rack in my woodwind pro :)
@@AntsBBQCookout appreciate it man! Love the channel!
So when doing a brisket on a pellet grill do you do 225 all the way through ? And what temp do you wrap roughly ?
Sometimes I do that. Sometimes I go like 180 for 3 hours and then 250 for the rest of the cook. And sometimes just let it ride at 200F. Wrap when it’s about done sweating on a pellet that’s usually around 170 for me
@@AntsBBQCookout thanks so much for the reply I really enjoy your channel and content. You need to do some more wsm videos. I recently got one and am having mixed results. Trial and error lol
Hey Ant thanks for the video. Just to be certain on the brisket rub, it only uses Lawrys and no kosher salt right? OR is it 50% kosher salt and 50% the Lawrys crack?
yeah the recipe is as is. just use it like you would use lawrys. salt and pepper, then coat of crack lawrys with a nicely marbled prime
@@AntsBBQCookoutbet, thanks dude! Will be trying this soon on a brisket for the family.
I learned if you can’t stand in line out in the sun for 5 hours and just get chopped beef then forget it
OH YEAH
I thought the common rub was SPG!
After eating at Goldies’s for the first time ever a few weeks ago, it is hard to eat any other barbecue.
its a curse man... that was the first texas bbq spot i tried 😩
@@AntsBBQCookout My first experience was Lewis BBQ and my mind was blown at what TX BBQ could taste like, and my 2nd after that was Goldees. So now any mediocre BBQ isn't even worth it in terms of the money or calories 🤣
in texas just wrap the meat in foil paper and toss it in the yard
😂😂😂😂 The funny thing is it would actually cook it. May not taste good but would definitely cook
Not from Goldee's, but pork shoulders (some say Boston Butts) on my WSM best for me unwrapped until done, then wrapping with some smoked lard to cool down. Also, manage the fuel, meaning don't fill the whole damn ring and then struggle to smother it with vents. Yeah, you'll add a little fuel every couple hours, so what? Much more manageable and consistent "fires". Finally, take a lesson from the Far East, no water pan, really small fires in the middle, food to the outside, hanging if possible. Lots of rendered fat, then make a catch under the meat, even Al foil troughs work. Witnessing what they've done for hundreds (thousands?) of years makes me wonder about us Westerners. Take care!
Is it Lawrys season salt or?
Yeah lawrys season salt orange bottle
Any final fantasy 8 fans can hear that??
The funniest thing about the "#1 BBQ in Texas" is that there are at least 15 of them, and they produce at least 35 different styles of barbecue between them.
I favor a particular pitmaster who doesn't use any seasoning rubs or sauces on his meats but controls the results by using different woods and controlling the humidity in the smoker for the particular meat he's smoking. I know he keeps a supply of 8 different types of wood, but there may be more he hasn't let me know about.
That’s north Texas BBQ
Whoa
I respect the hell out of your channel - however, I disagree with your assessment of the goldee's method on a pellet grill. I've tried it wrapped, and foil boated, and it's still never come out as good as it did with the goldee's method. The bark wasn't quite as nice. I wish I could get the flat a little juicier, but it's still juicier than it is if it's wrapped with butcher paper. The point is absolutely perfect.
thats awesome man! do what works for you, i havent had luck with goldees method on pellet, but im not a pellet master by any means
North Texas not central TX.
i just can't get the hype around brisket...for the amount of time required vs payoff...vs say a nice steak, or tri tip...its like how many different ways can one re work "salt and black pepper, smoke"
if you make a perfect brisket its a show stopper.. if you don't, super underwhelming for the work you put in and the price you pay
I would say you haven't tried proper Texas brisket. I made it myself and ate local BBQ and was like "yea it's alright." Traveled to Texas and tried theirs and it absolutely blew my mind. I am not exaggerating.
The hospital bracelet is that because you and your other half had a kid recently?
yes sir, been back and forth everyday to the hospital since may. but God is good!
@@AntsBBQCookout well congrats and from that sounds like a premi. Good luck sir
Martin Mary Martin Larry Jones Joseph
Missing the MSG, why are we lying?
bouillon, brother. it's like the msg of msg 😉
What kind of brand would you recommend for bouillon?
Knorr
Yeaaaaaaa I used the Oklahoma Joes Bronco for a couple years and making brisket fat cap up was never an issue 😂. Who’s making these theories up now? Fat cap will be just fine and come out dark afff fat cap up in a drum or “bottom up” smoker. This is nothing new.
better fat render, and less dry flat
All these videos have done is let these bbq joints ramp up the greed with the pricing, unless it's all inflationary, $18 for a half pound of brisket takes all the joy out of visiting these places. I get it that it's a lot of work, but it was the same amount of work 5 years ago.
Welcome to the world of “content creators.”
But there’s good news.
Just cook at home.
“BIDENOMICS” is the reason. The price of gas, diesel, freight, and shipping has a huge influence most on food cost. It’s not “greed”.
@jdglock9114 You nailed it. We all should be real careful who we vote for and why.
Dude stop lying!! Are you even from Texas? Everyone from Texas knows to use milk as binder, salt and pepper it’s all you put in the brisket
EARTH TO BBQ wannabe...The Brisket RUB sold at Walmart was NEVER THE SAME RUB they used at the restaurant. They did a video on it and then taste tested and the reaction was not good ...Videos were removed from you tube
Yeah, that’s why he provided a copy cat of his own from his experience from the restaurant lol
Do you have a better recipe?
@@martinvillanueva8683 such a typical response Do you know how to read?
@@davo912 I like that you avoided the question they asked you. Can you make a better rub?
I don't need his rub...you don;t have a clue what it taste like so be quiet and watch cartoons
@antsbbqcookout wow what an awesome video ant and team!
thank you!
I can NOT disagree more with this method for cooking a brisket on a bottom up cooker.
I have been using a Primo XL for Briskets for damn near 10 yrs now. First thing is first.
If you have the deflection plate in place (Covered with mass amounts of Tin Foil, And a large water pan (larger than the Brisket) and it is filled 1/2 full of water…….The bottom up heat source is NOT a detriment. In fact I have tested this using multiple temp probes and the bottom side of the brisket is approx 25 degrees cooler than the actual Cyber Q probe I use to control the smokers temperature.
The Key to cooking high quality Texas style Brisket on a Komado (I don’t use pellet coolers or a Smoky Mountain) is wood and temperatures.
I exclusively use Post Oak and I my cook temps are
1-2 hrs 200 degrees
2-4 hrs 245 degrees
4-7 hrs 265 degrees
7-9 hrs 285 degrees
9- finish 300 degrees
Then wrap and hold
I have some good friends who live in Austin 1/2 the year and when they come back to Seattle for the summer months they tell me that my briskets rival anything they get down there.
my way isnt the only way. its just the way i do it. a good way to save your fat cap seasoning and still render the fat with bottom up cookers. im sure your way is delicious, thanks for sharing