Episode 2 is live! ruclips.net/video/WXA1dXU72S4/видео.htmlsi=Vl4Vc4qHeqqWh-2_ 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! 🤠
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
EXCELLENT VIDEO Thank YOU for Sharing this... Question: I noticed you do NOT have ANY GARLIC POWDER? Is there a reason for that? Thank you for your help
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!
I raised up my old large Pit Boss grill on the pellet side with 2x4s under 2 wheels to tilt it so the internal drainage was a little steeper, so I could cook basting the meat! ALL of my few problems with pellets jamming the auger COMPLETELY WENT AWAY! Even when basting a LOT, no problems with anything! Previously, it would even start to get jammed eventually if my pellets were broken and dusty, now everything just works no matter what I do! 😊
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.
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!
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. 👍🏽
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 🤙🏼🔥💭
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!
Great video... Thanks! But I have a question... When I have used the 16 mesh pepper, kosher salt, and Lawry's (a very light coat - and I haven't tried the "crack" version yet), I have felt my briskets always ended up way too salty versus having that umami we all want... Enough that I stopped using Lawry's completely... Do you have to cut back significantly the kosher salt when using the Lawry's or "Crack Lawry"? Thanks for your help/insight!
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
The flavor of the best meats is so complex and unusual, it is impossible to describe accurately, nothing is comparable! All I can call it is beefy flavor! But most of the flavor comes from the good light fats in the best meats of all kinds. 😅 Oh yah, around the southern Ohio area they used to sell in the stores Bloemer’s Chilly base, it was a little tub of beef fats seasoned and when you add it to ground beef and beans 🫘 it’s by far the best chili 🌶️ con carne I have ever had! I don’t know if it’s still available in the stores or not, they do have a web site.
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
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.
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?
I learned cooking potato hash browns in a skillet if you add cheese no top of the hash browns the oil in the pan gets drawn up higher into the potatoes and the hash browns are then much easier to brown without burning 🔥 , and it takes less oil or butter, and I can’t even taste the cheese 🧀! In other words to get a cheesy flavor you have to add a LOT! I am not a big fan of cheese and I like the potato flavor so I add about half a cup of cheese to a cup of frozen hash browns and it is soo much easier to cook. It looks like wrapping brisket with lard does what the cheese does in my hash browns! 😮
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.
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 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.
@@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.
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
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.
When you wrap the brisket it speeds up the cook so if smoking in a pellet grill should you wrap but keep temps lower to cook longer and render the fat? I feel like my camp chef pro with smoke box cooks hotter so I have to set temps lower but at times not sure it’s low enough!
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 paid $230 for a brisket from them. It was good I must say. Did it on my Green Egg but I just bought a Yoder 640 that should be here by years end. Can’t wait. It should be fun.
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.
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
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!
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?
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
What I like to do for brisket is salt pepper garlic paprika chili powder and celery seed. I cook for 4 hours roughly till it reaches 165. Then I wrap in foil or butchers paper and drop the temp to 300 and let it cook to 200 degrees usually another 3 hours then I wrap it in cheese cloth and put it in an ice chest and let it rest for 4 hours. I use a pellet smoker. I’ve done 20 hour smokes and I think this worked better.
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
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.
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.
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
When you flip the meat over after slow cooking it on the low fat side, the fat gets exposed directly to the heat and drips fat, which then catches fire 🔥 and brings flames 🔥 up to the fat, feeding the fire 🔥. The burning fat breaks the fat and vaporizes it into lighter fats, the most tasty fats, which volatilize up into the meat increasing the good flavors do this slowly, the fire near the meat 🍖 should be low, only rising up the sides intermittently, and then you get the best flavors without too much burn on he fat side, it is still a slow cook🔥 but the hotter side of a slow burn 🔥. Somebody please 🙏🏻 correct me if I am WRONG! I haven’t worked at the #1 Texas BBQ, just BBQ with my Pit Boss? 😅
@@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.
@@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 🤣
Personal taste and most people have chicken bouillon in their cabinets. Beef is good, or msg, shiitake mushroom powder, or more garlic powder. Any umami element works 👍
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.
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!
Episode 2 is live! ruclips.net/video/WXA1dXU72S4/видео.htmlsi=Vl4Vc4qHeqqWh-2_
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 ❤
🙌🙌
IS THAT FINAL FANTASY 8's TIMBER CITY THEME PLAYING IN THE BACKGROUND @10:10
**just looked it up and it is. Fantastic music choice!**
Love how this channel has transformed. Keep up the fantastic content. Glad I'm experiencing the journey
Thanks for sticking around and watching!
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.
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
Always amazing that @jirbybbq and the Goldees crew always paying it forward with techniques that work for them.
EXCELLENT VIDEO
Thank YOU for Sharing this...
Question:
I noticed you do NOT have ANY GARLIC POWDER?
Is there a reason for that?
Thank you for your help
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!
I raised up my old large Pit Boss grill on the pellet side with 2x4s under 2 wheels to tilt it so the internal drainage was a little steeper, so I could cook basting the meat! ALL of my few problems with pellets jamming the auger COMPLETELY WENT AWAY! Even when basting a LOT, no problems with anything! Previously, it would even start to get jammed eventually if my pellets were broken and dusty, now everything just works no matter what I do! 😊
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.
Please lmk what bbq place you went To I would like to try it for myself
Jaylen is a class act. I have been wanting to go to Goldees for years. Hopefully I can go soon!
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
Your second to last point, about accountability, gained yourself a sub.
Keep up the great work!
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!
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!
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?
Was going to say the same thing
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!
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 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 😤
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!
Ant, great insight provided! I plan to visit South Carolina to obtain some learning from their pitmasters. Texas is definitely on my list.
Great video... Thanks! But I have a question... When I have used the 16 mesh pepper, kosher salt, and Lawry's (a very light coat - and I haven't tried the "crack" version yet), I have felt my briskets always ended up way too salty versus having that umami we all want... Enough that I stopped using Lawry's completely... Do you have to cut back significantly the kosher salt when using the Lawry's or "Crack Lawry"? Thanks for your help/insight!
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
The flavor of the best meats is so complex and unusual, it is impossible to describe accurately, nothing is comparable! All I can call it is beefy flavor! But most of the flavor comes from the good light fats in the best meats of all kinds. 😅 Oh yah, around the southern Ohio area they used to sell in the stores Bloemer’s Chilly base, it was a little tub of beef fats seasoned and when you add it to ground beef and beans 🫘 it’s by far the best chili 🌶️ con carne I have ever had! I don’t know if it’s still available in the stores or not, they do have a web site.
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
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!
do you use crack lawrys in addition to kosher salt? crack lawrys is the finishing layer on top of salt and pepper?
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
Great video and I loved the shout out to Amir! Redbird bbq is amazing. I need to take a trip to Goldee’s!
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?
Hey Ant you ever think about doing video on how to cook "Goldees" style brisket on the different type smokers that are not offsets?
I learned cooking potato hash browns in a skillet if you add cheese no top of the hash browns the oil in the pan gets drawn up higher into the potatoes and the hash browns are then much easier to brown without burning 🔥 , and it takes less oil or butter, and I can’t even taste the cheese 🧀! In other words to get a cheesy flavor you have to add a LOT! I am not a big fan of cheese and I like the potato flavor so I add about half a cup of cheese to a cup of frozen hash browns and it is soo much easier to cook.
It looks like wrapping brisket with lard does what the cheese does in my hash browns! 😮
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.
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've heard the goldees banana pudding is the bomb too, any idea what recipe they use?
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 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 😤😤
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!!!!
I’ve never had a restaurant brisket as good as I smoke at home.
True!
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
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.
When you wrap the brisket it speeds up the cook so if smoking in a pellet grill should you wrap but keep temps lower to cook longer and render the fat? I feel like my camp chef pro with smoke box cooks hotter so I have to set temps lower but at times not sure it’s low enough!
that sounds like it could work too! there are many good ways to do it :)
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 paid $230 for a brisket from them. It was good I must say. Did it on my Green Egg but I just bought a Yoder 640 that should be here by years end. Can’t wait. It should be fun.
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!
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
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!
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!
Do you use the bouillon powder?
yep!
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.
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!
What I like to do for brisket is salt pepper garlic paprika chili powder and celery seed. I cook for 4 hours roughly till it reaches 165. Then I wrap in foil or butchers paper and drop the temp to 300 and let it cook to 200 degrees usually another 3 hours then I wrap it in cheese cloth and put it in an ice chest and let it rest for 4 hours. I use a pellet smoker. I’ve done 20 hour smokes and I think this worked better.
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
Goldees is the gold standard
Try Barbs
@@reuben5570 I live like four hours away man but that’s gonna be a true religious experience
Are you using the music from the animated 90s show Doug?
When wrapping with talo, is it fat up or fat down? Thanks
Fat up!
Dude...this was bomb!! Thanks so much!!!
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
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
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 🤤🤤
I add medium roast coffee grounds at a ratio of 1 to 4 with black pepper...
My man giving life lessons when it comes to lesson 4
another masterpiece as usual!
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
Is it Lawrys season salt or?
Yeah lawrys season salt orange bottle
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.
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
I put some country style ribs on the barbecue awhile back.. I turned them into charcoal... The fat from the ribs infernoed.
🥲
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
Qing and drinking go hand in hand,I disagree with that one.
English is not your forte, friend.
Yeah grammatically butchered this and still managed to get 60+ likes
Bro where the hell you get the Doug music in the background lol ....Nice!
This looks amazing 👍👍
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.
I laughed so hard at the “thousands of cheese burgers ago” 😂
LOL you are the first person to say anything about that bit 😂
I will defiantly be trying the crack Lawry's.
Good tips, thanks.
That you should move to Kansas City?
Yep! Own your screwup's .and Improve.Still Learn'in.
“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
Same for me! I feel like I need to get on a ladder and use a calculator to understand what was said.
No horse brisket ? Pourqoui mes ami ?
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!
Jaylin is awesome
Love the FF7 music in the video!
When you flip the meat over after slow cooking it on the low fat side, the fat gets exposed directly to the heat and drips fat, which then catches fire 🔥 and brings flames 🔥 up to the fat, feeding the fire 🔥. The burning fat breaks the fat and vaporizes it into lighter fats, the most tasty fats, which volatilize up into the meat increasing the good flavors do this slowly, the fire near the meat 🍖 should be low, only rising up the sides intermittently, and then you get the best flavors without too much burn on he fat side, it is still a slow cook🔥 but the hotter side of a slow burn 🔥.
Somebody please 🙏🏻 correct me if I am WRONG! I haven’t worked at the #1 Texas BBQ, just BBQ with my Pit Boss? 😅
Was it just a slip when you said "seasoning salt" and showed a picture of seasoned salt or you legit don't know the difference?
Great vid...nice cap....that nuance you talk about at the end is called practice...
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.
Pretty Cool!!
Thats one way to do it!
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
I thought the common rub was SPG!
Cool video!
Thanks!
Jalen really seems like a stand up dude.
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 🤣
Cap down? Go back and check With Goldies.
Goldee's uses offset smokers, watch that part again :)
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!
OH YEAH
Why Chicken Bouillon instead of Beef Bouillon?
Personal taste and most people have chicken bouillon in their cabinets. Beef is good, or msg, shiitake mushroom powder, or more garlic powder. Any umami element works 👍
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
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!