Here is the link to Part 1 of my "How To Cook a Brisket" Series: ruclips.net/video/kEm7qHC7YF4/видео.html What other experiments should I do on the smoker? Let me know!
Please do a video where you cook a brisket with only sp, no binder, no spritz, no mopping or anything else and where you don't ever open the smoker, not even once. You cook it at 275 F hot and fast from start till end using the wire thermometer to check internal for doneness. No wrapping or taking it off, you only rest it on the bbq by letting that fire burn out and slowly sinking the temperature till it is warm enough to eat. Again only checking via thermometer, no opening of the lid, no checking turning or twisting, than take it of and eat it right away. I would really like to see if the difference is that big and all the extra steps that modern bbq came up with are not just general overthinking it and in some cases pretentious. You seem like the right guy to do this test since you objected this test pretty open minded, so you will not be bias. Thx for the great video and please link me if you decide to go for this cook.
@@philippreuter5192 I'm going to be honest, this idea is making me kind of nervous. Mainly due to the reasons of no trimming prep, no checking and no resting. When it comes to the prep, there are just so many things I take off because of stuff I don't want in the finished product, such as extra inedible fat, especially around the deckle. I'd have to probably get a fresh brisket that would cost a bit extra. The checking thing would just really piss me off if an area was burning or pooling up. Not looking at it for that long would really make me anxious. Also, how quick do you mean by "eat it right away?" Resting is soooo essential with any meat, especially one that's been part of a long cook. The shortest I've ever rested my brisket was 2 hours and I've definitely noticed a difference between those shorter rests and the longer rests. Let me know your thoughts!
@@FattysFeastsyou can definetly trimm it a bit, where there is too much fat, the smoke cannot penetrate. But to use only salt and pepper without binder and just rub it on there 15min before you chuck it on the smoker. I would personally be interested if the resting in the smoker till the fire is out and it comes down to optimal internal temp for eating wouldn't be enough resting. If you slice a little piece of and you don't like the result you can simply sear it in a hot pan and rest the rest of it afterwards, so nothing will be completely ruined. I thought it would be an interesting experiment to cook it that way hot and fast and unwrapped without checking it and without openening the lit and after 10000 videos on RUclips of people cooking a brisket it would definitely be a new approach, but bbq is about fun and if it makes you anxious than it's probably not for you. Anyways take care, all the best wishes for you and your family and Thx for the reply, I really appreciate it.
I've been smoking briskets for some 50 years, started helping my dad and his buddies when I was a little kid. Nobody ever heard of wrapping a brisket until recently. Kinda interesting that the "new" thing is not wrapping briskets. What goes around comes around, I guess.
Same. Sounds like the wrap method came around when BBQ became more commercialized. They'd have to wrap the brisket and use rendered fat to maintain consistency and juiciness because they were cooking at higher temps (275 - 300 degrees). A good brisket takes a minimum of 12 hours to cook (low and slow 225 degrees ideally), and it's best after about 4 hours of rest. If you need something same day, smoke some sausages and a pork butt. Good brisket takes about a day.
John do you have any videos on your barbecuing about things? I would love to know plus look up barbecue southern style. This gentleman makes a brisket in a vertical barrel smoker. I can’t remember the brand but he cook this brisket right over the coals at like 250° he said this is the old school southern style. The video Has gotten over 1 million views His RUclips channel is barbecue, southern style
Way back in the late '80's, I owned a couple of smokers that we set up in front of a couple of bars in Austin, TX. Each smoker would cook 5 or 6 briskets, some turkey legs, some chicken breasts, and some Elgin (Southside Market) sausage. It was a blast to do, and with all of those briskets, I never wrapped them. In fact, I never wrapped a brisket until I watched the masterclass that Aaron Franklin did, about smoking meat, and my son was really stoked about wrapping them, so that's what we did for a while. I have probably only done 5 or 6 of them wrapped, and I always go back to leaving them unwrapped. I don't know if maybe I'm a bit on the lazy side so wrapping them just adds another step to the process. OK, so I do know that is the reason, but my briskets have never failed me. Thanks for this video.
Funny you say that, as that's where I learned that wrapping was "normal" as well. I mean as a beginner, why would I question one of the best in the business? Turns out, not wrapping is definitely the way to go!
There is a world of difference between having 20 years experience, and having one year, 20 times. Always learn something new. What a wonderful world of BBQ is out there.
Gulf Coast Brisket Enjoyer here....I am staunchly in the unwrapped crew. The key to a great unwrapped brisket is how well you trim and prep the brisket. I trim my brisket to the point where there is an 1/8th inch or less thickness on the fat cap, and I generously remove the thiccc fat where the point meets the flat. I always cook low and slow, 225 - 240 degrees, for at least 12 hours. The stall, on average, lasts about an hour. Pure fatty juicy crust with complete rendering of ligaments and fat. Wrap in tin foil, and place in the microwave to rest for a minimum of 4 hours (usually overnight) and enjoy the next day.
My grandson has been smoking briskets for the fam about 2 years. He wraps in butcher paper after smoking and puts it into an empty ice chest. It’s tender and delicious every time.
Great job. As an FYI, Goldees lets the brisket sit for about 2 hours before putting in the warmer to help stop the cooking process which may be why you had "soupy" point cuts. If you have never heard the story of Goldees its worth checking out. They were all friends dating back to school then they all went their separate ways and working for most if not all of the top BBQ joints in Texas to include Franklins.
Good point. I unfortunately was ready for bed (as I preach being patient in bbq), but I will keep that in mind next time. I have heard their story. It really is pretty cool!
I took the family to Goldees last summer after hearing all they hype about their brisket and my family was really disappointed. They said the meat was like a pot roast, even the samples they brought us while waiting in line. I thought it was meh, I've had better. One place that blew me away was CorkScrew in Spring TX. now that was hands down the best I've ever had. Good video keep up the good work.
Smoke Trails has a good video about the science of this, basically if you get it to around 190F and hold it for long enough, you'll achieve the right amount of tenderness without it being overcooked or too tender.
I continue to be amazed at these RUclipsrs who can put a brisket away to rest without cutting off a little corner for a mandatory quality check. Dang I don't have that kinda will power. 🤣
Before Franklin bbq, it was all "no wrap" method. The newest technique of wrapping after complete and then keeping it in an oven at 150 degrees for 10 or 12 hours is a great method for super tenderness
I have never wrapped. Always rested for four hours (time allowing) unwrapped in a cooler, which is then wrapped with a packing blanket. I need to try the long rest method.
Hi mate, If you place the brisket on a chunk or two of small wood chunks, it rounds out the top of the brisket and allows the juices to fall off and not pool. Great video!
I have never heard of anyone taking as long as you do 16 hours? That is crazy! 275°F 9.5 hours finishes at 200°F! No one could stay in business with a 15 hour cook time!
i think the difference is that 225 vs 275 cook time. I do a 225 cook for the first 5ish hours, with a waterpan, till it gets around the stall, around 170, then do 275. low heat and moisture to get that heat in there, high heat, dry heat, during the stall, to push that heat in there quick, and to stop adding moisture to limit the evaporative cooling.
I smoked a 14 pounder yesterday. Ran temps of 250-275 was done in 9 hours with a 2 hour rest before slicing. Great smoke ring, perfect tenderness, juicy and perfect pull. Never wrapped it.
I only wrap when I'm in a hurry. Then only with the correct paper. Never ever let aluminum touch your food. So says Martha Steward. 55 years smoking briskets in Texas.
Aluminum has its place for sure, but the reason to avoid it with briskets is because it holds all the moisture in. This is especially true if you're wrapping it during the cook. The one thing that will help with though is a softer bark, if you're a fan of that.
This was so informative. I'm not going to wrap the next brisket I make. I've been smoking my briskets at 250ﾟ for 8 hours, and then I put them in the oven to finish them. I've been wrapping them in butcher paper prior to putting them in the oven.
Definitely give it a try and let me know your results! Just curious as to why the 8 hours? Is that a dead set time for you or are you taking into account other factors such as internal temp and bark formation?
I smoke at 250 until bark is good and internal temp is 180 which is usually about 8-10 hours. Once at that point, in butcher paper soaked with. Wagyu tallow. Into oven at 150-160 for 8+ hours. Comes our perfect every time.
I always finish mine in the oven after about 8 hours of smoke too. I usually use tinfoil wrap, but that’s just me. I’ve tried various methods and, to me, the variations are so slight only a connoisseur would maybe be able to tell the difference. As long as it’s not cooked too long and dried out, it’s always fantastic!
For many years I smoked briskets without wrapping. My son convinced me to try Franklin's method. Wrapped 4 or 5 and they turned out great, but it was a lot of trouble and very messy. Went back to unwrapped during cooking, then wrap after the cooking is stopped. Very similar to Goldee's. But remember wrapping is relatively new, and Goldee's is really old school.
Something I’ve found is that, if you’re doing a super long heated rest, you can pull it once you’ve got the bark and fat render you want, even if it’s not quite tender, and it will continue to tenderize during the rest.
True! The problem I had in this specific case is that section of the flat was no where near tender as the rest of the brisket. When I pulled it, I had that same thought of it is good enough and will get there with rest.
@@FattysFeasts I am beginning to think that I should cut off the part of the flat that has no point on it just as soon as it is ready, about 200-205F. (I go by feel when probed by the temperature probe, not by temperature.) Just let the thicker point-plus-flat remain in the smoker/oven until it is cooked all the way through, which takes another 60-90 minutes. Otherwise it is too easy to dry out or even burn the unprotected part of the flat. This is true of Prime brisket and even the "American Wagyu" that I cooked recently (Thanks for carrying those high-end briskets, CostCo!) I guess if I wrapped the meat in paper then it would resist burning the unprotected flat, but that also makes the meat come out feeling like it was steamed and not smoked. By the way, that "American Wagyu" was very tender. The marbling in the flat was similar to the point on lesser brisket! But flavor was much like the CostCo Prime brisket. For the money, CostCo Prime is the sweet spot, in my opinion.
I’m a similar rap guy. I smoke 3 hours naked. Set in a covered foil pad with a small grate for three hours. When toothpick tender. Uncover for a bit of bark. Mine are on a 22 inch Weber. So small ten pounds
Wrapping a brisket is mainly done to push through the stall but is not a necessity, if you have the time, cook it without wrapping or do the foil boat method.
Goldee’s was actually just named the #1 BBQ Joint in Texas by Texas Monthly last year. That list comes out every four years which is why it’s such a big deal when they release it. Goldee’s just started during the pandemic so they were brand new, another big thing. I was able to visit a couple times with only living about 5 minutes away before they got named #1 and it’s amazing brisket. Can’t go now unless you want to line up at 5am, lol.
@@FattysFeasts the limited days open also makes it challenging but Goldees is worth it. They make their own bread which is also great and the bread pudding is another thing you have to try. One time I was able to try their ribs….. omg lol. If you make it to Fort Worth also check out Daynes BBQ. He’s my favorite BBQ and really thought he should have been higher in the Texas monthly list.
@@DrKevron Yeah, I'll have to plan a trip specific to the days they are open. I've heard all of their sides are to die for! I'll add Daynes to my list too. Thanks for the recommendation!
Okay, I watched it even a second time to analyze how you did everything. Honestly, how you produced this video (time stamps and all the detail) is exactly how I would do things. Granted, I am not on RUclips, but I do this stuff and take notes where I can REPRODUCE EXACTLY my prior cooks: every single time. So, I love your methodology. That's only way to perfect things.
Thanks for your kind words! I try to really explain things so, like you said, you can replicate the same thing at home. I'll add a wrapped and no wrapped brisket to my list of comparisons to try! And I love how you mentioned Covid. I definitely became a better cook during that period. That's mostly the reason I made this channel!
Great video. I have been doing no wrap until the end for a few years. Next time, try this method and you might find you like it more. We do exactly what you did but I pull it when the flat is around 190. I then let it sit until it comes down to 170 and then I put tallow down and wrap in butcher's paper and hold at 150 for up to 16 hours. The remaining fat renders down and you get pure juicy brisket, but you don't risk ever overcooking it.
Yep. I don't care about the point as that usually ends up around 196 to 197 which is perfect and guaranteed to not be overdone. Then I hold for no less than 8 hours and up to 16 or even 18 if needed. I only do this on prime. With less fat in choice I am not sure how it would turn out. I hear good but can't say personally. Fyi I Switched back to my non business user on here.
@@bigpapam109 Got it. I'll definitely try that out. I've noticed more prime around me lately, which I obviously prefer, but I'm definitely curious how it would turn out on choice.
@@FattysFeasts me too. Ironically I have a decent supplying of prime at Costco for good prices and they are cheaper than their choice which I don't understand. I tend to stay away from choice just for that reason. I watched a video last night and he did choice and it came out great this way. I think select would be the issue due to such limited marbling.
Okay, I subbed primarily due to your style and delivery so kudos. I am PASSIONATE about how I smoke my briskets, methodology, documentation, etc --- I almost screamed at my monitor when I saw you tilting the brisket to drain off the rendered fat. If you leave that rendered fat sitting on there, during the process of your smoke it will be reabsorbed into your brisket which is what you want (my opinion) for flavor and tenderness. This eliminates having to spritz, too, further, I do not wrap my brisket at all. Once I pull it at 205^ OR if it has a good wobble (or giggle) then I know I have a good brisket. I wrap it in food-grade paper and put it in a cooler to continue to seep so those juices that get released by the brisket as it sweats then as it cools . . . it reabsorbs those juices. If you wrap in foil - that CANNOT happen. A post-smoke paper wrap allows the bark to stay firm, and if done well, a strong smoke flavor permeates (good fire management is needed for clean smoke) which is the measure of good Texas brisket. If you know, you know. I look forward to catching up on more of your videos as there is more than 1 way to skin a cat. Keep up the great work! One of these days I will visit Goldee's as they are 30 mins from my house but you'll have to get there early. LOL!
Glad you are like me and enjoy watching the different methods! I do tip it because in my experience, I get terrible spots of no bark if I don't. I've really been avoiding spritzing since I realized it was also destroying my bark. Definitely gonna wrap in paper next time because I'm a fan of crispier bark. I'm totally jealous of you living so close to some of the best BBQ 😐😐 I gotta plan another trip to Texas soon!
@@FattysFeasts I am not sure what is occurring during your smoke to NOT bark due to liquidated fat. Do you "Franklin" trim your brisket or so you simply season and go? I have NEVER had a smoke where a brisket has no bark in spots. I highly recommend watching Franklin's videos on trimming if you have not done so. There are so many BBQ places near me it is ridiculous. Discovered a new one this Friday called 407 BBQ. First smoke on my new Old Country Brazos smoker on Saturday . . . Not my best but new rig as I figure out everything.
@@tex64 Oh yes I've watched many videos on trimming. It used to be such a process but now its almost second nature. My main concern is if I see pooling in spots that may be trimmed too low. That's why I tip it. If it looks good, I don't. How was the new place? And what were you using to smoke before? The video I put out today was me back on my Brazos. Not as easy to run as the Patriot Pits, but I still love the thing!!
@@FattysFeasts I was originally using a cheap backyard smoker for the family but a large commercial smoker my church has for some work gigs (150-175 people). Haven't been to Goldies yet but next week we are heading to Tyler and hope to check out Stanley's BBQ and their pits.
I have really good results with cooking in an aluminum pan with a raised grate inside. Smoke for about 4-5 hours then cover pan with foil. Take it till it probes like butter. Probably 8 hours. Yet I’m cooking on a 22’ Webber. So I pick market trimmed about 10 pounds. Never had a complete.
Just dis a 14lbs brisket without wrapping. Cooked it on pellet smoker. Set temp and 200F and pit stayed right at 220F for the whole cook. Took brisket off grill when internal reached 195f. Set it in pan, covered with olf t shirt and then covered pan with foil. Set pan in ice chest with a little hot water in bottom of chest. Watched internal temp raise to 206F while in chest. Removed brisket when internals dropped to 167F. Began alicing and eating, recovering after every slicing. Was awesome! Family said it was my best one ever.
What grade meat are you using? Seeing as I was having the same issue, I really wonder if it is just a case with choice meat specifically. The longest brisket cook I've ever had was also 12lbs prior to trimming. Makes no sense.
@@FattysFeasts This particular one was prime and I did freeze it for a month but that shouldn't be an issue. I don't know, for me it's just more time I have to drink beer!
@@joe7917 Nothing wrong with that! My problem is trying not to get shithoused while filming videos! 😂😂 But sometimes, when the beers are flowing, they are just too good to put down!
After preparing my Brisket, I smoke it for 10 to 12 hours, depending on the black bark I get. I wrapped it in foil for about 30 minutes and then took it to rest. My pink smoke ring was about 2/3 of an inch into the meat and my bark was black. All I can say is everyone loved it, called it tender and smokey. By the way, I smoke with a combo of 50/50 Mesquite and Hickory. Low and slow my friends! I just want to add that I never used a meat thermometer in all the years I have smoked meat since the early 90's. A lot of trial and error for sure! Dry smoked turkeys, briskets, but not pork buts. Hard to mess up a pork butt. Now I am trying my lack of skills wirh a Pellet smoker. My first pork butt for Ed pork turned on great on my Z Grils smoker. Hope others go as well.
Can't rush things at all in BBQ 😁 The meat thermometer use (or lack of) is a tough concept for people sometimes, especially with briskets. I've seen so many people stick a probe in right in the beginning and really, if you're going to use a probe, you don't need it for at least 9 hours. Keep me updated on your other smokes!!!
Just subbed. Like your vibe and cooks. Waiting for my offset to get here, 10ish more weeks. Been watching Goldee method for some time. Can’t wait to try it! Thanks for the great content!!
@@FattysFeasts I looked into them all. Almost pulled the trigger on Workhorse 1975 but ended up going with Big Phil at Blue Smoke Smokers. Basically the same specs as all the higher priced ones but saved a little with Phil. I’ve heard great things. Yours looks sweet too, I read about those also. If I get proficient I may bump it up to a 250 or so for the next one who knows. Take care up in the UConn
dude I laughed out loud, I have been there at 3 am and have been BUZZED....and, the cops were at my near neighbors telling them to, " come out with your hands in the air!' loved the video, great job.
I can only imagine that scene...Sitting there drunk and tired from smoking all day and then....wtf is happening over there??? 😂 Glad you enjoyed the video!
I recently started wrapping after bbq'ing brisket a long time without wrapping. I had brisket at my brother in laws. He wrapped his brisket, and it was better. It's just better wrapped. Juicier, ends not dried out. Try it both ways yourself, and you'll see. It's really good both ways but undeniably, objectively better when it gets wrapped
its so hilarious when people do a "pull test". It means nothing outside of a competition. In fact, i've never seen a "failed" pull test where the brisket was terrible.
So true. However, I have had both overcooked and undercooked brisket which is just disappointing. Especially here in the Northeast, people tend to be inpatient when it comes to finishing their briskets and allowing proper rest and tenderness.
I don't wrap it in my Pit Barrel and I cook hot and fast anyway. 6 hours in the PBC then it goes in the oven at 150 for 10 hours or so wrapped in butcher paper with a warm mixture of 50/50 AC vinegar, 1 fresh squeezed lemon, a handful of crushed red pepper and a tablespoon of lard. Usually just put it on top of the PBC for a half hour to warm it up before the brisket goes in the oven. Comes out wonderful. Might experiment but if it's working probably should leavecwell enough alone. Oh, no trimming either. Goes on as I take it out of the wrapper. Renders just fine.
Goldee's is in Kennedale, Texas. Outside of FORT WORTH..... not Dallas. Sorry, I'm a local. We natives get mad when people loop Fort Worth in with Dallas.
I grew up on both sides of dfw airport...nobody gets mad about that distinction...only karens get mad about trivial stuff like that. There isnt a gap between dallas and ft worth so to expect people not from there to know that distinction, and get mad about it, says more about u than them
My first time at this channel. The brisket looks amazing. You know your stuff. Most people don't realize that one of the reasons for wrapping is to control smoke flavor. I've heard Aaron Franklin state that he prefers not to wrap when running clean smoke. He was not referring to the restaurant operation though. Just one observation, Jonny White at Goldee's prefers to pull the brisket when still a bit bit tight, before a long hold in a warmer. However I'd say that is a matter of preference. Great work.
Glad you discovered the channel! Welcome! I've heard those same things as well. I do wish I maybe pulled it a little sooner, but that part of the point just wouldn't get tender for the longest time. Next time I'll probably try that, along with wrapping in butcher paper for the rest.
You can always get your bark crusty again with foil... you just need to immediately uncover your brisket and let it sit for a few hours on the counter.
As a previous Traeger+ user, I was a bit skeptical when I first switched to Asmoke. I must say, the difference is noticeable. The precise temperature control of Asmoke is a game-changer, ensuring my brisket is cooked to perfection every time. The variety of wood pellet flavors offered by Asmoke has enhanced the taste of my food and has become a big hit at family gatherings. The portability and battery power of the Asmoke grill makes it an ideal companion for outings. I was pleasantly surprised by the extended battery life, allowing me to enjoy grilling without worrying about a power source. The convenience, consistency, and flavor enhancement provided by Asmoke have made my grilling experience more enjoyable and my food tastier. I have no regrets switching from Traeger to Asmoke. #Asmoke.
One of my favorite passions is cooking and this looks amazing and so good. I wish I had the money to afford a smoker and a nice brisket. As of right now I've only heard of the legendary smoked brisket after watching these brisket videos I'd say the hype is real because that looked like the most delicious piece of beef I've ever seen. I just wish I had the chance to try it. This looks absolutely phenomenal and has my mouth watering 😂 I love it I'm no brisket professional but I'd say you nailed it 9/10 (I say 9 only because I couldn't try it lol)
I'll take the A- for good reason 😂 The brisket is absolutely king! If you need advice on smokers that are more affordable, message me on Instagram. I'd be happy to point you in some different directions!
If you can't afford smoker or to buy brisket, then you must be having a hard time financially. I hope that changes for you this year. I really do. Because to type that, you must really be in a tight spot with money. I'll send some good vibes your way, and hopefully this is the year you get your first smoker. Lowes has some electric smokers under $300. I started with manual smokers, then competed for a long time in the Florida BBQ circuit with a 14 foot smoker trailer. Now, I use an electric smoker because it's less work and cleaner. I keep it out by my pool, so it's less messy. Hopefully you can squirrel away a little extra money each month and get a smoker this year. Good luck!
@@Rob-dp3vr I have a family of six that I struggle to take care of money is beyond tight I'm so broke it's normal for me to struggle as sad as it may sound to some people but poverty is real some people don't understand how lucky they are to be able to celebrate holidays or buy there kids gifts or birthday presents. I've never been on a vacation and I've never been able to have money saved because I don't make enough money. Years ago I had hopes and dreams that one day I would be well off and my kids wouldn't struggle but that's not the case. I feel like no matter what I do this is my life. Some people are just poor and don't have the same opportunity as people who are more fortunate. Things are alot better for me now than they were when I was a child. Back then I got free food from food shelter or got food from out of grocery store dumpsters. My clothes were hand me down clothes that were picked out of the trash. Unfortunately I didn't have parents for long my dad went to prison when I was a just a little boy 7or8 and my mom died just a couple years later when I was 10. since then I've managed to burry 3 my siblings none of which made it out of there thirties. I was in and out of the system being adopted by some messed up people who did messed up things to me and then dropped off at school and told me and my principal i wasn't getting picked up that I had to find somewhere else to live. Life has been difficult and yet I still manage to try and keep a positive attitude about life. Living a lavish life would be nice but it's just not in my deck of cards. Maybe in the next life I will be dealt a better hand. Sorry for going on a huge rant idk why but I just needed to talk about it.
As a kid we never wrapped our briskets. I always thought wrapping was for competition cooks who didn't have time to wait to get through the stall. I've started wrapping these days to cut down on cook time at home (not to make it taste better).
I wrap in the cool down process. When I pull it off the smoker, I wrap then wrap a towel around it and place it in an ice chest “no ice” lol , for about two to three hours. Come out warm and juicy
Honestly, if you're resting for only 2-3 hours, you really shouldn't need to worry about a cooler. I would just replace the wrap and let it sit. If it gets down to 170, then stick it in a cooler for the remaining time. I've put it in a cooler immediately after pulling like you have before and it ended up overcooking, so I shy away from that now.
I thought the overnight rest was BS but i had a brisket come out at 9pm and had to put it in the oven on keep warm overnight and holy shit it turned out really really good
I've got a guess on the reason for Choice briskets having a longer stall. Prime beef will have more intramuscular fat, and fat is a great conductor of heat. The stall is caused by evaporative cooling, and the fat inside the meat most likely heats up the moisture more quickly to create a shorter stall. Dry aged beef will also have a shorter stall due to less moisture. A test of adding more fat to shorten the stall could be done with an injector or with a Wagyu brisket.
Interestingly enough, that's what I've been thinking as well. Plus in the end, you get a worse product unless, as you said, you inject. Next time I get a choice brisket, which I'm honestly trying to avoid, I may do that!
@@FattysFeasts I’m in an apartment, so my only bbq that I can do is not really bbq, I just have to fake it in an oven. Someday we’ll get a house and I’ll start figuring it out. I hope to have a nice offset like yours someday. Baby steps though, probably going to start with a WSM and make a few mods to it.
One time, I got drunk, fell asleep, and forgot to wrap it. It finished cooking, the fire went out, and it just stayed resting on the grates. It was actually really amazing, except the thinner bit of the flat was a little dry.
LMAO "im not shit-housed!" - that was funny. Also could not tell it was 3AM at that point in filming cause the lighting in your house. I probably wouldve been shithoused by then
I love to bbq, never have had a smokr (but love brisket!)Couple weeks ago my brother in law shoves a brisket at me and says "Make this for lunch tomorrow, guy next door is letting you use his pellet smoker!" I slapped seasoning on it, set it to 225, pulled it out at 195. Rested 3 hrs wrapped in foil. Was delicious!!
Been telling this to people for many yrs. Even here in Texas most will look at you like you're crazy. I make a sop mop and start applying when parts start getting a little crispy. Just don't bump the heat up to much and trust the process. I have a friend that brings me select briskets to smoke for functions he has. Definitely was more than a little nervous the first time i tried it. But they come out good. Prime is easier to cook and oddly enough shrink less. Once you've mastered selects, primes are a walk in the park. BTW. I smoke them on pellet grills from start to finish. Never any complaints about lack of smoke flavor. I do flip and rotate throughout the cook for faster cook.
That's surprising considering the whole "Texas crutch" idea. Patience is what it's all about! What kind of pellets do you use? And when you say flip, you're actually flipping it from fat side up to fat side down?
@Fatty's Feasts My favorite for some time has been B&B mesquite. If i want to add a deeper smoke ring with a little zing I'll mix in some cherry. Yes sir. Flip, flop, and rotate through out the cook. Always did when i was younger. Wasn't until i started watching RUclips that i thought maybe i was putting in to much effort. Didn't like the results, so i started turning again.
I use a camp chef pellet and still fairly new to cooking brisket. I can only get that level of bark letting it go the whole time unwrapped, so I am excited to see that foiling after the cook won't ruin the bark or flavor. Going to try this very soon!
I wrap for a different reason. I have a smaller smoker, so bumping up the heat unwrapped is not a good idea. So, I get the bark and fat cap render that I like, then I wrap and bump the heat up in order to keep the bark from drying out or burning while it’s finishing.
I cook my Costco Prime brisket with the fat side down, since the highest heat is from below in my Traeger Texas. This makes it easy to brush some bacon fat over the meat at around the 5 hour point, after the bark is set. I don't wrap at all. The fat on the outside of the meat seals in the water and powers through the stall. 20 pound briskets that normally take 14+ hours to cook without the bacon fat only take 10 or 11 hours (225F for the whole cook.) Rendered tallow can be used instead of bacon fat. Some people swear by Wagyu beef tallow, which is available online. Depending on the pellets, I might augment the smoke with a tube smoker for the first 5 hours. I recently discovered Knotty Wood almond and plum pellets. A 50/50 mix of the two is amazing with beef. Otherwise Black Bear pecan, oak, or a mixture of the two are also wonderful. Wine infused pellets and pellets made from whisky barrels are also great with beef.
My friend just got a Traeger and he wants me to borrow it to cook him a brisket. Good to know the heat comes from the bottom, as I'm not an expert on pellet smokers. I told him about the Knotty Wood and apparently he found something else, so we will see, but I have heard they are amazing!
i never wrapped a brisket, tell i started doing comps in 2003 before that all unwrapped. new sub. in the 70s i covered mine with a brown grocery bag. ,,
It really depends on your smoker. If you're using a kettle, or an smoker where the heat is coming mainly from underneath, you want to do fat down and protect it. Otherwise, I've found fat side up is the way to go! I don't believe in the theory of the fat basting the meat. It all drips off at the end of the day.
I've done wrapped, no wrap, and foil-boat. I like foil-boat the best I think. Haven't ever brought myself to full foil wrap. Pretty sure I already know how that'll go
I never wrapped. I didn't know a thing about BBQ when I started....I watched a lot of videos and just made a decision. It has never affected my meat...I don't wrap ribs, butt nor brisket.....at the end I'll wrap brisket when resting to finish...but that's only to preserve the meat and let it cook another hour at rest. I like a bit of chew on my ribs....my guess is if you want FOTB, you will have to wrap.
Im wrapping less and less as I go along, as I absolutely agree with you. As long as you can manage the fire and temps, you shouldn't burn anything. I also like to work at my ribs a little. I don't want to pick them up and for them to fall apart.
I want to try it your way. I once smoked a brisket and wrapped it in foil and got soggy as you said. I absolutely hated it tasted great but I didn't like the way it was soggy
Great video! Did you build that grill yourself? I love the design! What part of CT are you in. I used to live there myself. In NC now learning all different smoking recipes. Keep up the good work and let me know about that grill
It's a Patriot Pits freedom 94, hand made in the Berkshires. It is such a great pit! I'm actually in Nashville, TN now, but I lived in Ellington when I filmed this. Been here just over a year now and haven't looked back! NC was definitely on my list when I was looking.
You're not weird bud, but from what I have learned is that 140 is the neutral holding temp for briskets. Anything above that, you are still cooking the meat. Don't know if it's wrong or right but it works for me! Like I said, word on the street. Thanks for the video!@@FattysFeasts
@@txpitmaster6127I have a gas stove and it's stupid inconsistent on the low sude so I set it at 150. Could be at 145, 140. Who knows? So I figured 150 is good.
Thank you! I don't see why not. Actually, since those provide less of a smoke flavor compared to an offset, you'd probably be better off not wrapping. That is unless you notice the brisket is really drying out.
@@JohnShalamskas Interesting. I heard it also helps fit a piece of meat into a smaller BBQ (which I have). I wonder if it adds more flavour too. Nice tip 👍🏻
Wrapping absolutely gets you through a stall. I judge the amount of time I have to wrap or not wrap but the new thing is "the hold." That's the Goldee's brisket. But then you need another 12 hours. That's a 24 hour brisket which is fine for a joint cooking so much but at home where some people don't have a place to hold or have other things going on it's not realistic. Also briskets can stall more than once. It's just different strokes for different folks. I think ya make it taste good. That's the way ya cook it!
It really depends. When I’ve wrapped in the winter, it’s definitely put a huge stall in the cooking process, even after the stall. And like you said, it’s preference. I enjoy a crustier bark, while other people like a softer bark. It’s all about what you want! 😃
@FattysFeasts You said it! That's one of my favorite things about barbecue but applies to anything you cook really, there's no one way when it comes to doing it. You're doing it for your enjoyment and the flavors you like and taste profiles can vary wildly. My wife likes straight up rubbed Louisiana ribs and I like the Kansas City candy kind of treatment with bbq sauce and extra rib bark. Everytime I'm cooking ribs I'm thinking of different flavor profiles or ways to do it (not gonna lie, ribs are hard for me. Been trying to do competition style instead of fall off the bone and it's hit or miss so cook multiple racks. Family is always nice and say they're good, probably are good, but not mind blowing. My last Brisket they were raving about. Same with pork shoulder. Everyone just shut up and ate the ribs and thanked me and I was like damn it! Where's the celebration? So I keep trying! 🤣 .)
I feel that...Coming from CT, everyone likes something different. Very few people appreciate a plain ol brisket that just melts in your mouth. They just assume it will be dry and immediatly ruin it with sauce before trying 😂😂But that's what CT BBQ tastes like most of the time. Just dry. Idk what your way of doing ribs is, but try my method. I've done quite a few videos about it. I've always had great luck. Not fall off the bone, but you're definitely not putting in efford to get them off the bone either. It's all around a nice bite@@redvikinghobbies
Full disclosure, this is the first video of yours I’ve seen, but I enjoyed it. You ask what else you should feature, I would love to see smoking of meats like rabbit and goat.
LOL. "I didn't buy two briskets because I'm not loaded," says the guy with the $4700 smoker. 😆Great video. Entertaining and informative. I only live about 30 mi from Goldees, so I may need to pay them a visit to see if the hype is justified.
I may have missed this but how long in the warning tray?? I saw a similar video where the guy wrapped it after cooking and placed in 150 deg oven/grill but he never said how long?? Thanks
@@FattysFeasts yes, sir and thank you very much for the quick reply. So, you’re technically not cooking it anymore. Once you get it into the 150° warmer. Obviously, it’s just a glorified rest, I figure. Anyway, the physics of cooking food still fascinate me.
@@markhooton2569 Correct. That added rest time really helps break down everything and allow the meat to relax after that long cook! Just trying to keep it food safe at that point. Food is very fascinating, especially meat!
I would love to try doing a brisket, but I can't bring myself to paying in excess of $100 for a piece of meat, then trimming off two pounds of fat. Go through the voodoo of putting a binder on it or not putting a binder, rubbing it with a super secret rub or with salt, pepper and garlic. Putting in the off set smoker, pellet grill or drum smoker. Cooking at 225* or 240* for 3 or 4 hours or until it hits the "Stall." Then do or do not wrap it in foil or butcher paper. Put it back on until an enturnal temp of 170* to 190* degrees is obtained. Remove it from the smoker, grill or smoker wrap it in a towel or don't wrap it in a towel and put in in a clean ice chest or put it in a warming tray for 2 -8 hours or 20 minutes then unwrap it to find a $100 piece of shoe leather. The worse part for me is I can remember not so long ago when brisket was dirt cheep, nobody wanted it, but now, Prime grade brisket, what's next a Rolls Royce Corvair?
I hear you...It's quite the process but as I've found, simplicity is key. If you can get a deal once and a while, I see prime briskets at $3.99. It's not all the time but if you can get them, it's a steal!
??? why are you putting the beef tallow on the foil, what's it's purpose? You just said it's what Goldee's dose???? I love...."We're not perfect, if you think you are, you're not!!" LOVE IT!!!! newby here...do I have to let it rest overnight or can I serve after it's done, say an hour or two????
The purpose of the tallow on the foil is to soften the bark and add moisture. You can absolutely serve it after some rest. Allow it to get to 145ish internal before you serve it. But, I will say, the longer the rest, the better!
It used to be you only trimmed the fascia the silver off the bottom almost no one back in the day trimmed the fat it renders out almost completly. A lot of guys put beans under neath and would let the fat render down into the backing beans!
Learned how to Q from both grandpaws in TX...Ive done brisket wrapped and unwrapped. Definitely prefer wrapped bc it comes out more tender in my experience....
Nice end results! Love that bark! What warming trays are you referring to in your video for holding the brisket for so long? Are you using your oven on a Keep Warm setting or a commercial grade food warmer? And if so, what brand and type? Thanks!
Thanks! The bark was definitely killer! I used toastmaster warming trays that were from the 70s built into my kitchen. I have since moved and now have an oven that has a keep warm feature that gets down to 145, so I'll be using that going forward. Either one will work great!
@@FattysFeasts Nice! I used my oven at its lowest setting of 170 degrees, with a water pan, to hold a prime brisket for 12 hours last night. It worked quite well. Brisket was super tender and moist. Would love to get a dedicated warming cabinet at some point in the future without having to spend a small fortune for it. lol.
Awesome! I know home depot has some. I have done ZERO research on them, so I can't speak to if they are good. My assumption would be they are average, but may get the job done without spending a fortune.@@coreym3675
@@FattysFeasts thanks, I’ll check that out. I’m also looking at trying a different method by only smoking the brisket until it hits 190 degrees internal, set it wrapped on the stovetop and let the temp drop to 150 internal, THEN put it into the 170 degree oven with a water pan and hold for 12 to 14 hours. This last brisket was really good, but was a little over done. It was falling apart and couldn’t even attempt a bend or pull test. lol.
I hear that. Have had that happen before. I wouldn't let the temp drop then raise it again. I would just only let it air out to around 180 then rest it in the oven if anything@@coreym3675
Here is the link to Part 1 of my "How To Cook a Brisket" Series:
ruclips.net/video/kEm7qHC7YF4/видео.html
What other experiments should I do on the smoker? Let me know!
24 pound shoulder clod
Never thought of that...I'll add it to my list!
Please do a video where you cook a brisket with only sp, no binder, no spritz, no mopping or anything else and where you don't ever open the smoker, not even once. You cook it at 275 F hot and fast from start till end using the wire thermometer to check internal for doneness. No wrapping or taking it off, you only rest it on the bbq by letting that fire burn out and slowly sinking the temperature till it is warm enough to eat. Again only checking via thermometer, no opening of the lid, no checking turning or twisting, than take it of and eat it right away. I would really like to see if the difference is that big and all the extra steps that modern bbq came up with are not just general overthinking it and in some cases pretentious. You seem like the right guy to do this test since you objected this test pretty open minded, so you will not be bias. Thx for the great video and please link me if you decide to go for this cook.
@@philippreuter5192 I'm going to be honest, this idea is making me kind of nervous. Mainly due to the reasons of no trimming prep, no checking and no resting. When it comes to the prep, there are just so many things I take off because of stuff I don't want in the finished product, such as extra inedible fat, especially around the deckle. I'd have to probably get a fresh brisket that would cost a bit extra. The checking thing would just really piss me off if an area was burning or pooling up. Not looking at it for that long would really make me anxious. Also, how quick do you mean by "eat it right away?" Resting is soooo essential with any meat, especially one that's been part of a long cook. The shortest I've ever rested my brisket was 2 hours and I've definitely noticed a difference between those shorter rests and the longer rests. Let me know your thoughts!
@@FattysFeastsyou can definetly trimm it a bit, where there is too much fat, the smoke cannot penetrate. But to use only salt and pepper without binder and just rub it on there 15min before you chuck it on the smoker. I would personally be interested if the resting in the smoker till the fire is out and it comes down to optimal internal temp for eating wouldn't be enough resting. If you slice a little piece of and you don't like the result you can simply sear it in a hot pan and rest the rest of it afterwards, so nothing will be completely ruined. I thought it would be an interesting experiment to cook it that way hot and fast and unwrapped without checking it and without openening the lit and after 10000 videos on RUclips of people cooking a brisket it would definitely be a new approach, but bbq is about fun and if it makes you anxious than it's probably not for you. Anyways take care, all the best wishes for you and your family and Thx for the reply, I really appreciate it.
I've been smoking briskets for some 50 years, started helping my dad and his buddies when I was a little kid. Nobody ever heard of wrapping a brisket until recently. Kinda interesting that the "new" thing is not wrapping briskets. What goes around comes around, I guess.
So true!
Same. Sounds like the wrap method came around when BBQ became more commercialized. They'd have to wrap the brisket and use rendered fat to maintain consistency and juiciness because they were cooking at higher temps (275 - 300 degrees). A good brisket takes a minimum of 12 hours to cook (low and slow 225 degrees ideally), and it's best after about 4 hours of rest. If you need something same day, smoke some sausages and a pork butt. Good brisket takes about a day.
@@charlesrockswrapping briskets started in the 1950’s so…..
John do you have any videos on your barbecuing about things? I would love to know plus look up barbecue southern style. This gentleman makes a brisket in a vertical barrel smoker. I can’t remember the brand but he cook this brisket right over the coals at like 250° he said this is the old school southern style. The video Has gotten over 1 million views His RUclips channel is barbecue, southern style
About 35 years ago I would q brisket on a Weber, charcoal and pecan for 6 hrs...
Way back in the late '80's, I owned a couple of smokers that we set up in front of a couple of bars in Austin, TX. Each smoker would cook 5 or 6 briskets, some turkey legs, some chicken breasts, and some Elgin (Southside Market) sausage. It was a blast to do, and with all of those briskets, I never wrapped them. In fact, I never wrapped a brisket until I watched the masterclass that Aaron Franklin did, about smoking meat, and my son was really stoked about wrapping them, so that's what we did for a while. I have probably only done 5 or 6 of them wrapped, and I always go back to leaving them unwrapped. I don't know if maybe I'm a bit on the lazy side so wrapping them just adds another step to the process. OK, so I do know that is the reason, but my briskets have never failed me. Thanks for this video.
Funny you say that, as that's where I learned that wrapping was "normal" as well. I mean as a beginner, why would I question one of the best in the business? Turns out, not wrapping is definitely the way to go!
Lazy? Nope. I barley even trim it. Comes out fine. I trim the crispy edges off and in beans it goes.
There is a world of difference between having 20 years experience, and having one year, 20 times. Always learn something new. What a wonderful world of BBQ is out there.
Gulf Coast Brisket Enjoyer here....I am staunchly in the unwrapped crew. The key to a great unwrapped brisket is how well you trim and prep the brisket. I trim my brisket to the point where there is an 1/8th inch or less thickness on the fat cap, and I generously remove the thiccc fat where the point meets the flat. I always cook low and slow, 225 - 240 degrees, for at least 12 hours. The stall, on average, lasts about an hour. Pure fatty juicy crust with complete rendering of ligaments and fat. Wrap in tin foil, and place in the microwave to rest for a minimum of 4 hours (usually overnight) and enjoy the next day.
THICCC fat! Love that LOL. Our methods are pretty similar. I leave a little more fat on top.
thiccccC HAHAHA
You better tell them not to turn on microwave 😂😂😂😂😂😂
With the crazy long inconsistent cook times of brisket, are people just eating these cold after letting it rest overnight??
My grandson has been smoking briskets for the fam about 2 years. He wraps in butcher paper after smoking and puts it into an empty ice chest. It’s tender and delicious every time.
Great job. As an FYI, Goldees lets the brisket sit for about 2 hours before putting in the warmer to help stop the cooking process which may be why you had "soupy" point cuts. If you have never heard the story of Goldees its worth checking out. They were all friends dating back to school then they all went their separate ways and working for most if not all of the top BBQ joints in Texas to include Franklins.
Good point. I unfortunately was ready for bed (as I preach being patient in bbq), but I will keep that in mind next time. I have heard their story. It really is pretty cool!
I took the family to Goldees last summer after hearing all they hype about their brisket and my family was really disappointed. They said the meat was like a pot roast, even the samples they brought us while waiting in line. I thought it was meh, I've had better. One place that blew me away was CorkScrew in Spring TX. now that was hands down the best I've ever had. Good video keep up the good work.
@@acon7846 Glad you enjoyed the vid! I'll add that place to my list!
Smoke Trails has a good video about the science of this, basically if you get it to around 190F and hold it for long enough, you'll achieve the right amount of tenderness without it being overcooked or too tender.
@@shuikai272 I'll have to check that out!
Did my first "Goldees method" brisket quite awhile ago and have stuck to it since. Always excellent.
I continue to be amazed at these RUclipsrs who can put a brisket away to rest without cutting off a little corner for a mandatory quality check. Dang I don't have that kinda will power. 🤣
Oh come on, I don't want to ruin the product until it's completely done! 😂😂
That's called "Chef's Bonus."
You must be really hungry or not cooking it enough 😂
Before Franklin bbq, it was all "no wrap" method. The newest technique of wrapping after complete and then keeping it in an oven at 150 degrees for 10 or 12 hours is a great method for super tenderness
It's amazing when one person does something with credibility, everyone thinks it's the new thing. I I don't know if I'll ever go back to wrapping.
I have never wrapped. Always rested for four hours (time allowing) unwrapped in a cooler, which is then wrapped with a packing blanket. I need to try the long rest method.
Definitely no wrap until complete,pulling it at 190 in the flat then rest 15 hours
@@Jaba207 I'm going to do a video soon to see how long you can wrap in a cooler. It's been ages since I've used a cooler.
@@charlieellenburg3465 Do you rest in a cooler or a warmer?
Hi mate, If you place the brisket on a chunk or two of small wood chunks, it rounds out the top of the brisket and allows the juices to fall off and not pool. Great video!
I have never heard of anyone taking as long as you do 16 hours? That is crazy! 275°F 9.5 hours finishes at 200°F! No one could stay in business with a 15 hour cook time!
Alot of places do overnight cooks and a long rest cooking 12-16 hours
i think the difference is that 225 vs 275 cook time.
I do a 225 cook for the first 5ish hours, with a waterpan, till it gets around the stall, around 170, then do 275. low heat and moisture to get that heat in there, high heat, dry heat, during the stall, to push that heat in there quick, and to stop adding moisture to limit the evaporative cooling.
Your insane ...The method he's using they rest over night, it's well over 24 hours total
I smoked a 14 pounder yesterday. Ran temps of 250-275 was done in 9 hours with a 2 hour rest before slicing. Great smoke ring, perfect tenderness, juicy and perfect pull. Never wrapped it.
Watch Myron Mixon . It turns out super
I didn't subscribe until it was 3am and you were drinking a beer! Da Man! keep it going.
I only wrap when I'm in a hurry. Then only with the correct paper. Never ever let aluminum touch your food. So says Martha Steward. 55 years smoking briskets in Texas.
Why no aluminum?
Aluminum definitely has its place, but I don't prefer it, especially with briskets.
Aluminum has its place for sure, but the reason to avoid it with briskets is because it holds all the moisture in. This is especially true if you're wrapping it during the cook. The one thing that will help with though is a softer bark, if you're a fan of that.
Quoting that dingbat Martha Stewart is a good way to lose all credibility 😂
I think I might have to make it a tradition of making that sound @14:21 every time I bring out the meat to my family table. Great video!
It's really the only way to present your meat 😂
This was so informative. I'm not going to wrap the next brisket I make. I've been smoking my briskets at 250ﾟ for 8 hours, and then I put them in the oven to finish them. I've been wrapping them in butcher paper prior to putting them in the oven.
Definitely give it a try and let me know your results! Just curious as to why the 8 hours? Is that a dead set time for you or are you taking into account other factors such as internal temp and bark formation?
I smoke at 250 until bark is good and internal temp is 180 which is usually about 8-10 hours. Once at that point, in butcher paper soaked with. Wagyu tallow. Into oven at 150-160 for 8+ hours. Comes our perfect every time.
Nobody wraps brisket around here.
I always finish mine in the oven after about 8 hours of smoke too. I usually use tinfoil wrap, but that’s just me. I’ve tried various methods and, to me, the variations are so slight only a connoisseur would maybe be able to tell the difference. As long as it’s not cooked too long and dried out, it’s always fantastic!
For many years I smoked briskets without wrapping. My son convinced me to try Franklin's method. Wrapped 4 or 5 and they turned out great, but it was a lot of trouble and very messy. Went back to unwrapped during cooking, then wrap after the cooking is stopped. Very similar to Goldee's. But remember wrapping is relatively new, and Goldee's is really old school.
Something I’ve found is that, if you’re doing a super long heated rest, you can pull it once you’ve got the bark and fat render you want, even if it’s not quite tender, and it will continue to tenderize during the rest.
True! The problem I had in this specific case is that section of the flat was no where near tender as the rest of the brisket. When I pulled it, I had that same thought of it is good enough and will get there with rest.
@@FattysFeasts I am beginning to think that I should cut off the part of the flat that has no point on it just as soon as it is ready, about 200-205F. (I go by feel when probed by the temperature probe, not by temperature.) Just let the thicker point-plus-flat remain in the smoker/oven until it is cooked all the way through, which takes another 60-90 minutes. Otherwise it is too easy to dry out or even burn the unprotected part of the flat. This is true of Prime brisket and even the "American Wagyu" that I cooked recently (Thanks for carrying those high-end briskets, CostCo!) I guess if I wrapped the meat in paper then it would resist burning the unprotected flat, but that also makes the meat come out feeling like it was steamed and not smoked. By the way, that "American Wagyu" was very tender. The marbling in the flat was similar to the point on lesser brisket! But flavor was much like the CostCo Prime brisket. For the money, CostCo Prime is the sweet spot, in my opinion.
This is very true.
I’m a similar rap guy. I smoke 3 hours naked. Set in a covered foil pad with a small grate for three hours. When toothpick tender. Uncover for a bit of bark. Mine are on a 22 inch Weber. So small ten pounds
17:04 "I just burned my hands, that's pretty much ok, I don't care..."
Lmao. Amazing brisket too.
It happens 😂😂 My sense of feeling is slowly starting to go away. Glad you enjoyed it!
Wrapping a brisket is mainly done to push through the stall but is not a necessity, if you have the time, cook it without wrapping or do the foil boat method.
Absolutely!
I wrap at 160° then finish at 225°. Once finished she went into the holding oven at 170° for 9 hrs. Delicious!!!
Goldee’s was actually just named the #1 BBQ Joint in Texas by Texas Monthly last year. That list comes out every four years which is why it’s such a big deal when they release it. Goldee’s just started during the pandemic so they were brand new, another big thing. I was able to visit a couple times with only living about 5 minutes away before they got named #1 and it’s amazing brisket. Can’t go now unless you want to line up at 5am, lol.
I can't wait to try it! I'm hoping I can plan a trip during the days they are open and experience the wait! 😀
@@FattysFeasts the limited days open also makes it challenging but Goldees is worth it. They make their own bread which is also great and the bread pudding is another thing you have to try. One time I was able to try their ribs….. omg lol. If you make it to Fort Worth also check out Daynes BBQ. He’s my favorite BBQ and really thought he should have been higher in the Texas monthly list.
@@DrKevron Yeah, I'll have to plan a trip specific to the days they are open. I've heard all of their sides are to die for! I'll add Daynes to my list too. Thanks for the recommendation!
@@FattysFeasts Don’t let anyone from weird Austin fool you, Fort Worth IS the new king of BBQ in Texas now.
@@DrKevron I got that impression the last time I went to Austin 😁😁
Okay, I watched it even a second time to analyze how you did everything. Honestly, how you produced this video (time stamps and all the detail) is exactly how I would do things. Granted, I am not on RUclips, but I do this stuff and take notes where I can REPRODUCE EXACTLY my prior cooks: every single time. So, I love your methodology. That's only way to perfect things.
Thanks for your kind words! I try to really explain things so, like you said, you can replicate the same thing at home. I'll add a wrapped and no wrapped brisket to my list of comparisons to try! And I love how you mentioned Covid. I definitely became a better cook during that period. That's mostly the reason I made this channel!
Great video. I have been doing no wrap until the end for a few years. Next time, try this method and you might find you like it more. We do exactly what you did but I pull it when the flat is around 190. I then let it sit until it comes down to 170 and then I put tallow down and wrap in butcher's paper and hold at 150 for up to 16 hours. The remaining fat renders down and you get pure juicy brisket, but you don't risk ever overcooking it.
Sounds like a cool way to do it. I’ll definitely give it a try! So you’re solely basing it off temp in the flat?
Yep. I don't care about the point as that usually ends up around 196 to 197 which is perfect and guaranteed to not be overdone. Then I hold for no less than 8 hours and up to 16 or even 18 if needed. I only do this on prime. With less fat in choice I am not sure how it would turn out. I hear good but can't say personally. Fyi I Switched back to my non business user on here.
@@bigpapam109 Got it. I'll definitely try that out. I've noticed more prime around me lately, which I obviously prefer, but I'm definitely curious how it would turn out on choice.
@@FattysFeasts me too. Ironically I have a decent supplying of prime at Costco for good prices and they are cheaper than their choice which I don't understand. I tend to stay away from choice just for that reason. I watched a video last night and he did choice and it came out great this way. I think select would be the issue due to such limited marbling.
@@bigpapam109 For sure. I don't think I'll ever do select unless it's for experimental purposes only.
Dude I got to say, I am impressed with that meteorite bark, tenderness!! Gonna try this method myself!!
Thanks! Let me know how it turns out!!
Okay, I subbed primarily due to your style and delivery so kudos. I am PASSIONATE about how I smoke my briskets, methodology, documentation, etc --- I almost screamed at my monitor when I saw you tilting the brisket to drain off the rendered fat. If you leave that rendered fat sitting on there, during the process of your smoke it will be reabsorbed into your brisket which is what you want (my opinion) for flavor and tenderness. This eliminates having to spritz, too, further, I do not wrap my brisket at all. Once I pull it at 205^ OR if it has a good wobble (or giggle) then I know I have a good brisket. I wrap it in food-grade paper and put it in a cooler to continue to seep so those juices that get released by the brisket as it sweats then as it cools . . . it reabsorbs those juices. If you wrap in foil - that CANNOT happen. A post-smoke paper wrap allows the bark to stay firm, and if done well, a strong smoke flavor permeates (good fire management is needed for clean smoke) which is the measure of good Texas brisket. If you know, you know. I look forward to catching up on more of your videos as there is more than 1 way to skin a cat. Keep up the great work! One of these days I will visit Goldee's as they are 30 mins from my house but you'll have to get there early. LOL!
Glad you are like me and enjoy watching the different methods! I do tip it because in my experience, I get terrible spots of no bark if I don't. I've really been avoiding spritzing since I realized it was also destroying my bark. Definitely gonna wrap in paper next time because I'm a fan of crispier bark. I'm totally jealous of you living so close to some of the best BBQ 😐😐 I gotta plan another trip to Texas soon!
@@FattysFeasts I am not sure what is occurring during your smoke to NOT bark due to liquidated fat. Do you "Franklin" trim your brisket or so you simply season and go? I have NEVER had a smoke where a brisket has no bark in spots. I highly recommend watching Franklin's videos on trimming if you have not done so. There are so many BBQ places near me it is ridiculous. Discovered a new one this Friday called 407 BBQ. First smoke on my new Old Country Brazos smoker on Saturday . . . Not my best but new rig as I figure out everything.
@@tex64 Oh yes I've watched many videos on trimming. It used to be such a process but now its almost second nature. My main concern is if I see pooling in spots that may be trimmed too low. That's why I tip it. If it looks good, I don't. How was the new place? And what were you using to smoke before? The video I put out today was me back on my Brazos. Not as easy to run as the Patriot Pits, but I still love the thing!!
@@FattysFeasts I was originally using a cheap backyard smoker for the family but a large commercial smoker my church has for some work gigs (150-175 people). Haven't been to Goldies yet but next week we are heading to Tyler and hope to check out Stanley's BBQ and their pits.
@@tex64 That's awesome. I want to try cooking on a bigger pit. Just gotta find a place around me with one. Let me know how that trip turns out!
I have really good results with cooking in an aluminum pan with a raised grate inside. Smoke for about 4-5 hours then cover pan with foil. Take it till it probes like butter. Probably 8 hours. Yet I’m cooking on a 22’ Webber. So I pick market trimmed about 10 pounds. Never had a complete.
The way i always did mine before I started watching all the different ways to smoke a brisket. Enjoyed the video. Keep it up
It's amazing how much information there is out there. I think this is the way I'm gonna stick to for now. Glad you enjoyed the video!
Just dis a 14lbs brisket without wrapping. Cooked it on pellet smoker. Set temp and 200F and pit stayed right at 220F for the whole cook. Took brisket off grill when internal reached 195f. Set it in pan, covered with olf t shirt and then covered pan with foil. Set pan in ice chest with a little hot water in bottom of chest. Watched internal temp raise to 206F while in chest. Removed brisket when internals dropped to 167F. Began alicing and eating, recovering after every slicing. Was awesome! Family said it was my best one ever.
Sounds delicious! How long did the cook take?
@@FattysFeasts I put it on at 7 pm on Friday evening. Pulled it off smoker 7am Saturday. Was slicing around 10:45
Damn for 14 pounds that ain't bad at all!@@74alfano1
I've noticed my briskets are taking a lot longer to cook recently, I cooked a 12 lb last Saturday and it took 18 hours. It was 12 lbs before trimming.
What grade meat are you using? Seeing as I was having the same issue, I really wonder if it is just a case with choice meat specifically. The longest brisket cook I've ever had was also 12lbs prior to trimming. Makes no sense.
@@FattysFeasts This particular one was prime and I did freeze it for a month but that shouldn't be an issue. I don't know, for me it's just more time I have to drink beer!
@@joe7917 Nothing wrong with that! My problem is trying not to get shithoused while filming videos! 😂😂 But sometimes, when the beers are flowing, they are just too good to put down!
It may have had more moisture in in than usual, making the stall longer. You didn't mention temperature, I've gone 15 hours routinely at 225.
After preparing my Brisket, I smoke it for 10 to 12 hours, depending on the black bark I get. I wrapped it in foil for about 30 minutes and then took it to rest. My pink smoke ring was about 2/3 of an inch into the meat and my bark was black. All I can say is everyone loved it, called it tender and smokey. By the way, I smoke with a combo of 50/50 Mesquite and Hickory. Low and slow my friends!
I just want to add that I never used a meat thermometer in all the years I have smoked meat since the early 90's. A lot of trial and error for sure! Dry smoked turkeys, briskets, but not pork buts. Hard to mess up a pork butt. Now I am trying my lack of skills wirh a Pellet smoker. My first pork butt for Ed pork turned on great on my Z Grils smoker. Hope others go as well.
Can't rush things at all in BBQ 😁 The meat thermometer use (or lack of) is a tough concept for people sometimes, especially with briskets. I've seen so many people stick a probe in right in the beginning and really, if you're going to use a probe, you don't need it for at least 9 hours. Keep me updated on your other smokes!!!
Just subbed. Like your vibe and cooks. Waiting for my offset to get here, 10ish more weeks. Been watching Goldee method for some time. Can’t wait to try it! Thanks for the great content!!
Thanks for the sub and appreciate your kind words! What smoker did you order? It’s a great method. You won’t be disappointed!
@@FattysFeasts I looked into them all. Almost pulled the trigger on Workhorse 1975 but ended up going with Big Phil at Blue Smoke Smokers. Basically the same specs as all the higher priced ones but saved a little with Phil. I’ve heard great things. Yours looks sweet too, I read about those also. If I get proficient I may bump it up to a 250 or so for the next one who knows. Take care up in the UConn
dude I laughed out loud, I have been there at 3 am and have been BUZZED....and, the cops were at my near neighbors telling them to, " come out with your hands in the air!'
loved the video, great job.
I can only imagine that scene...Sitting there drunk and tired from smoking all day and then....wtf is happening over there??? 😂 Glad you enjoyed the video!
Love the video. Been thinking about doing a video for the same idea. Appreciate your info! Cheers!
Glad you enjoyed it! Post the link when you do it and I'll check it out!
Great video
I never wrapped it when I cooked it and people begged me to make it. The bark is what it's all about.
Absolutely!
I recently started wrapping after bbq'ing brisket a long time without wrapping. I had brisket at my brother in laws. He wrapped his brisket, and it was better.
It's just better wrapped. Juicier, ends not dried out. Try it both ways yourself, and you'll see. It's really good both ways but undeniably, objectively better when it gets wrapped
its so hilarious when people do a "pull test". It means nothing outside of a competition. In fact, i've never seen a "failed" pull test where the brisket was terrible.
So true. However, I have had both overcooked and undercooked brisket which is just disappointing. Especially here in the Northeast, people tend to be inpatient when it comes to finishing their briskets and allowing proper rest and tenderness.
Sure it means something. You can tell if its tender enough if it just breaks apart and if theres a tug to it then it wasnt done enough
@@Daniel-zv4to that happens in my mouth not my fingers!
@@CB-nd9ki for video recording purposes your test isnt viable. That works to show you, it doesnt show others
@@Daniel-zv4to huh?
I don't wrap it in my Pit Barrel and I cook hot and fast anyway.
6 hours in the PBC then it goes in the oven at 150 for 10 hours or so wrapped in butcher paper with a warm mixture of 50/50 AC vinegar, 1 fresh squeezed lemon, a handful of crushed red pepper and a tablespoon of lard.
Usually just put it on top of the PBC for a half hour to warm it up before the brisket goes in the oven.
Comes out wonderful. Might experiment but if it's working probably should leavecwell enough alone.
Oh, no trimming either. Goes on as I take it out of the wrapper. Renders just fine.
That sounds like an awesome technique. I may try that!
@@FattysFeasts I forgot to say that I rub the whole brisket with lard before putting it on.
Goldee's is in Kennedale, Texas. Outside of FORT WORTH..... not Dallas. Sorry, I'm a local. We natives get mad when people loop Fort Worth in with Dallas.
I grew up on both sides of dfw airport...nobody gets mad about that distinction...only karens get mad about trivial stuff like that. There isnt a gap between dallas and ft worth so to expect people not from there to know that distinction, and get mad about it, says more about u than them
I get that, I just view it as one big place as I am there frequently and it's hard for me to differentiate.
You’re funny. The Cowboys are in Arlington. Do you get mad that they’re saying the Dallas Cowboys?
They’re the Arlington Crygirls…freaking LOSERS!
9:23 - "We're doing a really great job." Glad I could help! 😂
My first time at this channel. The brisket looks amazing. You know your stuff. Most people don't realize that one of the reasons for wrapping is to control smoke flavor. I've heard Aaron Franklin state that he prefers not to wrap when running clean smoke. He was not referring to the restaurant operation though. Just one observation, Jonny White at Goldee's prefers to pull the brisket when still a bit bit tight, before a long hold in a warmer. However I'd say that is a matter of preference. Great work.
Glad you discovered the channel! Welcome! I've heard those same things as well. I do wish I maybe pulled it a little sooner, but that part of the point just wouldn't get tender for the longest time. Next time I'll probably try that, along with wrapping in butcher paper for the rest.
Anyone else see the spider by his foot at 3:15? On a different note, great looking brisket. 😂
Hahaha good eye. Never saw that!!
You can always get your bark crusty again with foil... you just need to immediately uncover your brisket and let it sit for a few hours on the counter.
This is true, but with the way I cook briskets, I want to go to bed right away and not worry about that.
Did one last weekend without wrapping it. I won't be wrapping again. It was the best brisket I've ever done.
As a previous Traeger+ user, I was a bit skeptical when I first switched to Asmoke. I must say, the difference is noticeable. The precise temperature control of Asmoke is a game-changer, ensuring my brisket is cooked to perfection every time. The variety of wood pellet flavors offered by Asmoke has enhanced the taste of my food and has become a big hit at family gatherings. The portability and battery power of the Asmoke grill makes it an ideal companion for outings. I was pleasantly surprised by the extended battery life, allowing me to enjoy grilling without worrying about a power source. The convenience, consistency, and flavor enhancement provided by Asmoke have made my grilling experience more enjoyable and my food tastier. I have no regrets switching from Traeger to Asmoke. #Asmoke.
One of my favorite passions is cooking and this looks amazing and so good. I wish I had the money to afford a smoker and a nice brisket. As of right now I've only heard of the legendary smoked brisket after watching these brisket videos I'd say the hype is real because that looked like the most delicious piece of beef I've ever seen. I just wish I had the chance to try it. This looks absolutely phenomenal and has my mouth watering 😂 I love it I'm no brisket professional but I'd say you nailed it 9/10 (I say 9 only because I couldn't try it lol)
I'll take the A- for good reason 😂 The brisket is absolutely king! If you need advice on smokers that are more affordable, message me on Instagram. I'd be happy to point you in some different directions!
If you can't afford smoker or to buy brisket, then you must be having a hard time financially. I hope that changes for you this year. I really do. Because to type that, you must really be in a tight spot with money. I'll send some good vibes your way, and hopefully this is the year you get your first smoker. Lowes has some electric smokers under $300. I started with manual smokers, then competed for a long time in the Florida BBQ circuit with a 14 foot smoker trailer. Now, I use an electric smoker because it's less work and cleaner. I keep it out by my pool, so it's less messy. Hopefully you can squirrel away a little extra money each month and get a smoker this year. Good luck!
@@Rob-dp3vr I have a family of six that I struggle to take care of money is beyond tight I'm so broke it's normal for me to struggle as sad as it may sound to some people but poverty is real some people don't understand how lucky they are to be able to celebrate holidays or buy there kids gifts or birthday presents. I've never been on a vacation and I've never been able to have money saved because I don't make enough money. Years ago I had hopes and dreams that one day I would be well off and my kids wouldn't struggle but that's not the case. I feel like no matter what I do this is my life. Some people are just poor and don't have the same opportunity as people who are more fortunate. Things are alot better for me now than they were when I was a child. Back then I got free food from food shelter or got food from out of grocery store dumpsters. My clothes were hand me down clothes that were picked out of the trash. Unfortunately I didn't have parents for long my dad went to prison when I was a just a little boy 7or8 and my mom died just a couple years later when I was 10. since then I've managed to burry 3 my siblings none of which made it out of there thirties. I was in and out of the system being adopted by some messed up people who did messed up things to me and then dropped off at school and told me and my principal i wasn't getting picked up that I had to find somewhere else to live. Life has been difficult and yet I still manage to try and keep a positive attitude about life. Living a lavish life would be nice but it's just not in my deck of cards. Maybe in the next life I will be dealt a better hand. Sorry for going on a huge rant idk why but I just needed to talk about it.
Thanks Hussey, been wanting 2 do that exact meal on the blackstone, good pro tips!
Looks incredible
As a kid we never wrapped our briskets. I always thought wrapping was for competition cooks who didn't have time to wait to get through the stall. I've started wrapping these days to cut down on cook time at home (not to make it taste better).
I wrap in the cool down process. When I pull it off the smoker, I wrap then wrap a towel around it and place it in an ice chest “no ice” lol , for about two to three hours. Come out warm and juicy
Honestly, if you're resting for only 2-3 hours, you really shouldn't need to worry about a cooler. I would just replace the wrap and let it sit. If it gets down to 170, then stick it in a cooler for the remaining time. I've put it in a cooler immediately after pulling like you have before and it ended up overcooking, so I shy away from that now.
I thought the overnight rest was BS but i had a brisket come out at 9pm and had to put it in the oven on keep warm overnight and holy shit it turned out really really good
I thought the same until I tried it also! The longer the rest, the better!!
Great content as always dude. Keep it up!
Thanks! Glad you enjoyed it!!
I've got a guess on the reason for Choice briskets having a longer stall. Prime beef will have more intramuscular fat, and fat is a great conductor of heat. The stall is caused by evaporative cooling, and the fat inside the meat most likely heats up the moisture more quickly to create a shorter stall. Dry aged beef will also have a shorter stall due to less moisture. A test of adding more fat to shorten the stall could be done with an injector or with a Wagyu brisket.
Interestingly enough, that's what I've been thinking as well. Plus in the end, you get a worse product unless, as you said, you inject. Next time I get a choice brisket, which I'm honestly trying to avoid, I may do that!
@@FattysFeasts I’m in an apartment, so my only bbq that I can do is not really bbq, I just have to fake it in an oven. Someday we’ll get a house and I’ll start figuring it out. I hope to have a nice offset like yours someday. Baby steps though, probably going to start with a WSM and make a few mods to it.
One time, I got drunk, fell asleep, and forgot to wrap it. It finished cooking, the fire went out, and it just stayed resting on the grates. It was actually really amazing, except the thinner bit of the flat was a little dry.
Love getting drunk while smoking!
LMAO "im not shit-housed!" - that was funny. Also could not tell it was 3AM at that point in filming cause the lighting in your house. I probably wouldve been shithoused by then
Right?? For once I was not. I actually was pretty proud of myself 😂
That stick burner looks awesome
The thing is a beast! Link is in the description if you wanna check it out!
I love to bbq, never have had a smokr (but love brisket!)Couple weeks ago my brother in law shoves a brisket at me and says "Make this for lunch tomorrow, guy next door is letting you use his pellet smoker!" I slapped seasoning on it, set it to 225, pulled it out at 195. Rested 3 hrs wrapped in foil. Was delicious!!
Glad it came out amazing!!
Thanks Rob, for making a real brisket video!
It's Josh, but I'll forgive you 😁 Glad you enjoyed it!!
How dare you, Aaron Franklin, is the barbecue Messiah!
😂😂😂😂 I know, I suck!
The Thermoworks "Smoke" set is the most useful tool for grilling and smoking since fire.
Seriously though...You can't beat the convenience and range of that thing!
Been telling this to people for many yrs. Even here in Texas most will look at you like you're crazy. I make a sop mop and start applying when parts start getting a little crispy. Just don't bump the heat up to much and trust the process. I have a friend that brings me select briskets to smoke for functions he has. Definitely was more than a little nervous the first time i tried it. But they come out good. Prime is easier to cook and oddly enough shrink less. Once you've mastered selects, primes are a walk in the park. BTW. I smoke them on pellet grills from start to finish. Never any complaints about lack of smoke flavor. I do flip and rotate throughout the cook for faster cook.
That's surprising considering the whole "Texas crutch" idea. Patience is what it's all about! What kind of pellets do you use? And when you say flip, you're actually flipping it from fat side up to fat side down?
@Fatty's Feasts My favorite for some time has been B&B mesquite. If i want to add a deeper smoke ring with a little zing I'll mix in some cherry. Yes sir. Flip, flop, and rotate through out the cook. Always did when i was younger. Wasn't until i started watching RUclips that i thought maybe i was putting in to much effort. Didn't like the results, so i started turning again.
@@duanehenicke6602 Hey, it's all about what works for you and your smoker! And I'm sure the mesquite pellets add that flavor!
"trust the process" exactly!
I use a camp chef pellet and still fairly new to cooking brisket. I can only get that level of bark letting it go the whole time unwrapped, so I am excited to see that foiling after the cook won't ruin the bark or flavor.
Going to try this very soon!
I wrap for a different reason. I have a smaller smoker, so bumping up the heat unwrapped is not a good idea. So, I get the bark and fat cap render that I like, then I wrap and bump the heat up in order to keep the bark from drying out or burning while it’s finishing.
You make a good point. I’m curious how it would work on my brazos since it’s much smaller than the pit I used here.
Just found ya here on You Tube, Video is great! I’ll check in later! Thanks for the video!
Glad you enjoyed it!
I cook my Costco Prime brisket with the fat side down, since the highest heat is from below in my Traeger Texas. This makes it easy to brush some bacon fat over the meat at around the 5 hour point, after the bark is set. I don't wrap at all. The fat on the outside of the meat seals in the water and powers through the stall. 20 pound briskets that normally take 14+ hours to cook without the bacon fat only take 10 or 11 hours (225F for the whole cook.) Rendered tallow can be used instead of bacon fat. Some people swear by Wagyu beef tallow, which is available online. Depending on the pellets, I might augment the smoke with a tube smoker for the first 5 hours. I recently discovered Knotty Wood almond and plum pellets. A 50/50 mix of the two is amazing with beef. Otherwise Black Bear pecan, oak, or a mixture of the two are also wonderful. Wine infused pellets and pellets made from whisky barrels are also great with beef.
My friend just got a Traeger and he wants me to borrow it to cook him a brisket. Good to know the heat comes from the bottom, as I'm not an expert on pellet smokers. I told him about the Knotty Wood and apparently he found something else, so we will see, but I have heard they are amazing!
13:15 CT represent! Just got my new smoker. Cant wait to get it running. Definitely giving a follow!
What kind of smoker did you buy?
i never wrapped a brisket, tell i started doing comps in 2003 before that all unwrapped. new sub. in the 70s i covered mine with a brown grocery bag. ,,
That's some old school stuff right there! Love it!
Do You cook the fat side up through the entire cook. I'm new to brisket, thanks for any information.
It really depends on your smoker. If you're using a kettle, or an smoker where the heat is coming mainly from underneath, you want to do fat down and protect it. Otherwise, I've found fat side up is the way to go! I don't believe in the theory of the fat basting the meat. It all drips off at the end of the day.
I've done wrapped, no wrap, and foil-boat. I like foil-boat the best I think. Haven't ever brought myself to full foil wrap. Pretty sure I already know how that'll go
I still need to try foil boat on a brisket. Yeah, I would never do a complete foil wrap on a brisket!
I like foil boat too
Just did the foil boat, best brisket I've done. PitBoss pellet smoker. The crust was crazy
I never wrapped. I didn't know a thing about BBQ when I started....I watched a lot of videos and just made a decision. It has never affected my meat...I don't wrap ribs, butt nor brisket.....at the end I'll wrap brisket when resting to finish...but that's only to preserve the meat and let it cook another hour at rest.
I like a bit of chew on my ribs....my guess is if you want FOTB, you will have to wrap.
Im wrapping less and less as I go along, as I absolutely agree with you. As long as you can manage the fire and temps, you shouldn't burn anything. I also like to work at my ribs a little. I don't want to pick them up and for them to fall apart.
I do No Wrap Brisket now because I love the bark, wrapping them softens the outside too much.
Can you use the low setting in a crockpot to keep it warm like 165 F?
I want to try it your way. I once smoked a brisket and wrapped it in foil and got soggy as you said. I absolutely hated it tasted great but I didn't like the way it was soggy
You won't regret it!
Great video! Did you build that grill yourself? I love the design! What part of CT are you in. I used to live there myself. In NC now learning all different smoking recipes. Keep up the good work and let me know about that grill
It's a Patriot Pits freedom 94, hand made in the Berkshires. It is such a great pit! I'm actually in Nashville, TN now, but I lived in Ellington when I filmed this. Been here just over a year now and haven't looked back! NC was definitely on my list when I was looking.
Ohhhh that's a thing of beauty, making me HUNGRY !!!!!
Should have tried it. It was DELICIOUS!
Dial your warming drawer down to 140. Thats the word on the street right now. Great video. Keep'em coming!
I just like to aim on the safe side is all. 145 is the lowest I'll go, because I'm weird LOL
You're not weird bud, but from what I have learned is that 140 is the neutral holding temp for briskets. Anything above that, you are still cooking the meat. Don't know if it's wrong or right but it works for me! Like I said, word on the street. Thanks for the video!@@FattysFeasts
@@txpitmaster6127I have a gas stove and it's stupid inconsistent on the low sude so I set it at 150. Could be at 145, 140. Who knows? So I figured 150 is good.
Awesome video thank you. Lots of info. Do you think you would get the same results with a different type of smoker? Like an egg or pellet smoker?
Thank you! I don't see why not. Actually, since those provide less of a smoke flavor compared to an offset, you'd probably be better off not wrapping. That is unless you notice the brisket is really drying out.
Blackbelt amateur tip: place a wood chunk under your brisket to prevent pooling
Why is pooling a bad thing? Genuine question
@@BillyMcMorran prevents bark formation
@@JohnShalamskas Interesting. I heard it also helps fit a piece of meat into a smaller BBQ (which I have). I wonder if it adds more flavour too. Nice tip 👍🏻
Absolutely. I always forget about that for whatever reason.
Wrapping absolutely gets you through a stall. I judge the amount of time I have to wrap or not wrap but the new thing is "the hold." That's the Goldee's brisket. But then you need another 12 hours. That's a 24 hour brisket which is fine for a joint cooking so much but at home where some people don't have a place to hold or have other things going on it's not realistic. Also briskets can stall more than once. It's just different strokes for different folks. I think ya make it taste good. That's the way ya cook it!
It really depends. When I’ve wrapped in the winter, it’s definitely put a huge stall in the cooking process, even after the stall. And like you said, it’s preference. I enjoy a crustier bark, while other people like a softer bark. It’s all about what you want! 😃
@FattysFeasts You said it! That's one of my favorite things about barbecue but applies to anything you cook really, there's no one way when it comes to doing it. You're doing it for your enjoyment and the flavors you like and taste profiles can vary wildly. My wife likes straight up rubbed Louisiana ribs and I like the Kansas City candy kind of treatment with bbq sauce and extra rib bark. Everytime I'm cooking ribs I'm thinking of different flavor profiles or ways to do it (not gonna lie, ribs are hard for me. Been trying to do competition style instead of fall off the bone and it's hit or miss so cook multiple racks. Family is always nice and say they're good, probably are good, but not mind blowing. My last Brisket they were raving about. Same with pork shoulder. Everyone just shut up and ate the ribs and thanked me and I was like damn it! Where's the celebration? So I keep trying! 🤣 .)
I feel that...Coming from CT, everyone likes something different. Very few people appreciate a plain ol brisket that just melts in your mouth. They just assume it will be dry and immediatly ruin it with sauce before trying 😂😂But that's what CT BBQ tastes like most of the time. Just dry. Idk what your way of doing ribs is, but try my method. I've done quite a few videos about it. I've always had great luck. Not fall off the bone, but you're definitely not putting in efford to get them off the bone either. It's all around a nice bite@@redvikinghobbies
If you smell brisket up at Snipsic Lake it’s me, just got my Goldee’s rub in the mail can’t wait to try once winter#2 ends 😂
I've been seeing that stuff everywhere! Let me know how it turns out. Or just invite me over😂
Full disclosure, this is the first video of yours I’ve seen, but I enjoyed it. You ask what else you should feature, I would love to see smoking of meats like rabbit and goat.
Glad you found me and enjoyed the video! That's an interesting idea that I will add to my list!
LOL. "I didn't buy two briskets because I'm not loaded," says the guy with the $4700 smoker. 😆Great video. Entertaining and informative. I only live about 30 mi from Goldees, so I may need to pay them a visit to see if the hype is justified.
HAHA I had to save up for a while for that!! Let me know how Goldees is. I'm still very curious!
I may have missed this but how long in the warning tray?? I saw a similar video where the guy wrapped it after cooking and placed in 150 deg oven/grill but he never said how long?? Thanks
I say no less than 8 hours, but I try to go between 12-14. The longer the better! I would also say no more than 16.
@@FattysFeasts yes, sir and thank you very much for the quick reply. So, you’re technically not cooking it anymore. Once you get it into the 150° warmer. Obviously, it’s just a glorified rest, I figure. Anyway, the physics of cooking food still fascinate me.
@@markhooton2569 Correct. That added rest time really helps break down everything and allow the meat to relax after that long cook! Just trying to keep it food safe at that point. Food is very fascinating, especially meat!
Thank you for this video. Subscribed.
Awesome, thank you!
I would love to try doing a brisket, but I can't bring myself to paying in excess of $100 for a piece of meat, then trimming off two pounds of fat. Go through the voodoo of putting a binder on it or not putting a binder, rubbing it with a super secret rub or with salt, pepper and garlic. Putting in the off set smoker, pellet grill or drum smoker. Cooking at 225* or 240* for 3 or 4 hours or until it hits the "Stall." Then do or do not wrap it in foil or butcher paper. Put it back on until an enturnal temp of 170* to 190* degrees is obtained. Remove it from the smoker, grill or smoker wrap it in a towel or don't wrap it in a towel and put in in a clean ice chest or put it in a warming tray for 2 -8 hours or 20 minutes then unwrap it to find a $100 piece of shoe leather. The worse part for me is I can remember not so long ago when brisket was dirt cheep, nobody wanted it, but now, Prime grade brisket, what's next a Rolls Royce Corvair?
I hear you...It's quite the process but as I've found, simplicity is key. If you can get a deal once and a while, I see prime briskets at $3.99. It's not all the time but if you can get them, it's a steal!
??? why are you putting the beef tallow on the foil, what's it's purpose? You just said it's what Goldee's dose????
I love...."We're not perfect, if you think you are, you're not!!" LOVE IT!!!!
newby here...do I have to let it rest overnight or can I serve after it's done, say an hour or two????
The purpose of the tallow on the foil is to soften the bark and add moisture. You can absolutely serve it after some rest. Allow it to get to 145ish internal before you serve it. But, I will say, the longer the rest, the better!
put wood under the brisket to lean it and prevent pooling
I totally forgot about that trick...Thanks!
I do not see the ingredients for the rub it’s not in the description area. Can you send it to me or put it in the description?
It used to be you only trimmed the fascia the silver off the bottom almost no one back in the day trimmed the fat it renders out almost completly. A lot of guys put beans under neath and would let the fat render down into the backing beans!
What is better choice of meat for smoking brisket Prime or Choice
Prime. The chain is select>choice>prime>waygu
Learned how to Q from both grandpaws in TX...Ive done brisket wrapped and unwrapped. Definitely prefer wrapped bc it comes out more tender in my experience....
Good shit, now I’m hungry 😂😂
Great backyard BBQ brisket video. Looks like you learning your stuff.
Hell yes! Thing turned out great!
Perfect display. Loved every minute of video.
Glad you enjoyed it!
I would separate…the point and the flat
You get more crust….and you get to eat the flat…earlier
I just let mine roll to about 195 then stick it in a Yetti cooler for a few hours. I think people over think this brisket thing. It aint that hard.
True, but I have eaten many screwed up briskets, even at big name BBQ restaurants.
@@FattysFeasts agreed
Nice end results! Love that bark! What warming trays are you referring to in your video for holding the brisket for so long? Are you using your oven on a Keep Warm setting or a commercial grade food warmer? And if so, what brand and type? Thanks!
Thanks! The bark was definitely killer! I used toastmaster warming trays that were from the 70s built into my kitchen. I have since moved and now have an oven that has a keep warm feature that gets down to 145, so I'll be using that going forward. Either one will work great!
@@FattysFeasts Nice! I used my oven at its lowest setting of 170 degrees, with a water pan, to hold a prime brisket for 12 hours last night. It worked quite well. Brisket was super tender and moist. Would love to get a dedicated warming cabinet at some point in the future without having to spend a small fortune for it. lol.
Awesome! I know home depot has some. I have done ZERO research on them, so I can't speak to if they are good. My assumption would be they are average, but may get the job done without spending a fortune.@@coreym3675
@@FattysFeasts thanks, I’ll check that out. I’m also looking at trying a different method by only smoking the brisket until it hits 190 degrees internal, set it wrapped on the stovetop and let the temp drop to 150 internal, THEN put it into the 170 degree oven with a water pan and hold for 12 to 14 hours. This last brisket was really good, but was a little over done. It was falling apart and couldn’t even attempt a bend or pull test. lol.
I hear that. Have had that happen before. I wouldn't let the temp drop then raise it again. I would just only let it air out to around 180 then rest it in the oven if anything@@coreym3675
Serious question, why is your tallow brown in color? Mine is always translucent golden when warm and white when cool.
I left it on the smoker longer than usual. The color may have been off but it tasted great as always!
Even though a lot of people are boycotting Anheiser Busch, I like that your having a Busch light while smoking all night. Me 2
Hell yeah! Gotta stick to the low carb stuff if I'm going for 12 hours, no matter what people think 😂
Why Do you like putting your wood splits on top of your fire coal bed without a grate to be able to remove ash from the firebox during the cook?
Removing the ash isn't necessary.