Hey Jirby. I unsubscribed! Check yourself before you wreck yourself. Check your ego at the door so you can get your head through! I don't like this design!
@@bayareaartist999lots of gatekeepers in bbq that don’t like the new design of the smoker and in general kind of just take offense to their process for smoking
Lol words are hard. I get it. I am not sure about the design my own self - worried about the heat transfer and the airflow. That being said, this dude has forgotten more about BBQ than I will ever know. If dude says it works…….who the hell am I to say he’s wrong? The NEXT brisket I cook that doesn’t suck will be the FIRST brisket I cook that didn’t suck. Goldees is apparently cooking ~50 a day. I feel like he probably knows what he’s talking about. #StillSubscribed
So I just watch a man smoke 8 beautiful briskets on his own designed smoker. How cool is that? The briskets look amazing. We have a Cook shack that can smoke 750 lbs of brisket at a pop but we use it for our construction top out parties. I would rather have this smoker for smaller gatherings. It obviously works great so don't get some of the negative comments? .Thank you for taking time to make this video. Much appreciated! Jirby
Awesome stuff. I definitely want to save up for the Goldee's offset. The design makes so much sense. I love that it has such a minimal hotspot. And the fact that you can do eight briskets...! Unreal.
I’ve been waiting to see this video for a while. It didn’t disappoint. 8 briskets on a backyard smoker is crazy! What’s even crazier is you can make restaurant quality on a back yard smoker. I gonna have to save up and get this smoker. Jirby that shirt is 🔥🔥🔥
Bro your content is by far the best on RUclips. I ate at Goldees a little over a year ago. You came by the table and were genuinely interested in how the BBQ was and if there was anything you could have done better. There’s a reason you’re number one in Texas and the whole world as far as I’m concerned. Thanks for establishing a standard of quality that no one else can achieve. You are the very best!
This pit is sweet! I would buy one if I didn't already have a similar sized offset pit, peoria cookers backyard smoker. Design is definitely different from Peoria's, which has a unique design also. I've done 7 big briskets on mine and think I could get a couple more on there.
Somehow I didn't see this video. Really appreciate you showing us how you smoke briskets in the Goldees smoker. I'd like to see how you do pork and beef ribs in the Goldees smoker.
Proof is in the pudding! After seeing this and the biscuit test y'all did, I know this will be my next smoker! Also, the design just looks good! Keep up the great work!
Jirby are their plans to take this new firebox design and apply it to larger sized pits? Or is the airflow limited to just smaller sized backyard type smokers?
Jirby...Great job! I'm taken back with some of the negative comments but why don't you video a few customers tasting Briquet from the 1000G vs Back Yard and see if they can tell the difference? I doubt they could and this would add credibility to the design for those folks considering a future purchase. Thanks again for the continued education and transparency.
Interesting design 🔥🔥. I cooked 6 brisket on my workhorse pits 1975 (48x24) 2 on the upper rack and 4 on the bottom one. I m surprised you fit all 8 on one rack (50x24).looking forward more (videos) cooks on this smoker👍🏽👍🏽
I have an old 250 gallon air compressor tank that I want to turn into a smoker and I am extremely intrigued by this design and it’s results. As far as I can tell, the goal of getting radiant heat away from your food can be met optimally with this design. All you would be getting is smokey, gentle heat passing over your food. I see a lot of haters to this design but I am really curious as to the results you would get of building a bigger pit and scaling up the elbow joint size appropriately. I might try it out if I can afford the elbow joint.
Hey Jirby, I'm digging the new smoker, but I recently purchased a warming cabinet and need a little help. Do you put them directly in the warmer after wrapping or let them cool down some?
Hey Jirby. They look great. Curious - I know previously you didn't cook all the way to 200. Is that a new technique? Also, before wrapping are you letting them sit out a bit to stop the carryover cooking? Thank in advance!
You mentioned you will be serving these tomorrow, what temp are you holding them at until you serve? You said this was called a "no wrap cook" so I'm assuming its just a hold unless you have some secretly programmed temperature profile for the perfect brisket's. Awesome looking smoker, Its always great to see new ideas and methods. Especially in the highly competitive arena of cooks..
I was watching this pit roll Saturday morning. Question: on fire management, how do you feel this pit controls the fire compared to day the ms next to it? It seemed to be humming along at 300 when I saw it (did get a lil smoky for a sec!)
Hey Jirby. I'm curious if you plan to post a video about how efficient the Goldee's Backyard Smoker is at holding temps etc... I'm planning to purchase a smoker in the $4k-$5k price range and I thought i had made up my mind until i stumbled across this smoker coming soon. Am very curious about this aspect of it.
I like that you guys are trying something new & there is solid logic behind it but if you are continuously moving the briskets around to avoid hot spots then perhaps this is no better than a traditional offset. If you recorded a video where you didn’t move the briskets that would be interesting & better evidence of the new design. Enjoyed watching, cheers Al
Hey jirby I love your channel Im a big fan!! I have a question once you take the brisket off the smoker and you wrap it in foil with tallow do you let it rest before you put it in the warmer or do you go straight to the warmer? and how does that work because I tried that a couple of weeks ago I did what you did and I put it in a small warmer and it came out dry....... Thank you
@@Holy_Drinker Hey thank you.............. Have you done the brisket that jirby does and at what internal temp do you put your brisket in the warmer at? what temperature is your warmer set at? thank you
Is the placement of the thermometer deliberate? It looks a bit high up and in my smoker a temperature probe that high gives a false reading as to the temperature at the grate level. Does your new firebox design equalize the temperature throughout the cook chamber now? Awesome design by the way!
How long are those resting in the foil? Can you cook them the day before and rest tonserve the following day or is that insane? Whats the shortest and longest you can rest before serving?
Everyone one cooks them they day before. I usually rest them about 9-12 hours. I accidentally rested a brisket in the warmer for 20 hours and it was still money lol
Awesomeness 100% it clearly works. Tending to the fire is all part of the fun in my opinion. Would you guy's mind if i replicate this pit as a one off over here in the 🇬🇧?
why do you say "as you know here we dont wrap" then say you are wrapping them immediately after? do you mean wrapping late into the cook or wrapping at the stall?
@@jirbybbq understood, thank you. just getting started learning about brisket so I will be catching up on all your other brisket content which probably already explained it before lol
Legit this pit will change backyard bbq. Someone can even do small caterings on a pit like this. Great vid Jirby knocked it out the park "Ness" in smash bros lol
@@edsmileytube I’m with you ,that’s what was running through my head with how much more irons in a 1000 for just that many more. Iv got a 250gal the wasted space has always bothered me.
Damn your really trying to sell that high dollar smoker. I believe it's a good smoker but I'm sure i can have one built for half of what your trying to sell them for. And I know I can build it for even cheaper than that.
Jirby, thanks for stepping out of bounds with your smoker design. I own a 1975 but I have zero issues with trying something new. Cheers to Goldie’s!! If you aren’t on the cutting edge you are on the bleeding edge. Can’t wait to see how your design eventually ends up in the offset community. I’ll be watching! Cheers!!
Hey Jirby. I unsubscribed! Check yourself before you wreck yourself. Check your ego at the door so you can get your head through! I don't like this design!
Loool!!
what does your post mean?
@@bayareaartist999lots of gatekeepers in bbq that don’t like the new design of the smoker and in general kind of just take offense to their process for smoking
Lol words are hard. I get it. I am not sure about the design my own self - worried about the heat transfer and the airflow. That being said, this dude has forgotten more about BBQ than I will ever know. If dude says it works…….who the hell am I to say he’s wrong? The NEXT brisket I cook that doesn’t suck will be the FIRST brisket I cook that didn’t suck. Goldees is apparently cooking ~50 a day. I feel like he probably knows what he’s talking about. #StillSubscribed
This boomer guy is hilarious. Definitely need to take his own advice, need head checked
So I just watch a man smoke 8 beautiful briskets on his own designed smoker. How cool is that? The briskets look amazing. We have a Cook shack that can smoke 750 lbs of brisket at a pop but we use it for our construction top out parties. I would rather have this smoker for smaller gatherings. It obviously works great so don't get some of the negative comments? .Thank you for taking time to make this video. Much appreciated! Jirby
I always value your full transparency and willingness to share your methods. The BBQ community needs MORE of this. Thanks Jirby.
0:12 I see you Jalen, lol
Awesome stuff. I definitely want to save up for the Goldee's offset. The design makes so much sense. I love that it has such a minimal hotspot. And the fact that you can do eight briskets...! Unreal.
Keep up the great work Jirby...Your advice is taking my cooks to the next level...Thank you.
Great design on the fire box - really pulls the fire up - also love the grate level heat idea - just makes sense ! Killer cook !
Looks awesome.
I'm liking this pit design the more I see it.
Jalen running away during the intro had me dying 😂
He was playing with my dog Kirby hahah
Thats a good catch
I’ve been waiting to see this video for a while. It didn’t disappoint. 8 briskets on a backyard smoker is crazy! What’s even crazier is you can make restaurant quality on a back yard smoker. I gonna have to save up and get this smoker.
Jirby that shirt is 🔥🔥🔥
Bro your content is by far the best on RUclips. I ate at Goldees a little over a year ago. You came by the table and were genuinely interested in how the BBQ was and if there was anything you could have done better. There’s a reason you’re number one in Texas and the whole world as far as I’m concerned. Thanks for establishing a standard of quality that no one else can achieve. You are the very best!
Real world test in the back yard, especially with wet wood here in East Texas! Great video!
Great video Jirby. The goldees method has worked great for me. And your fire management tips have helped me too. Chill flames!
Great video jirby! I’m hoping to get one these. 8 briskets on a backyard smoker is insane.
Appreciate the knowledge bro. The new design looks badass
I always said "I never want to fuss with an offset...this smoker is changing my mind!! I want one SOOOO bad!!!!
Love your content brotha!
This pit is sweet! I would buy one if I didn't already have a similar sized offset pit, peoria cookers backyard smoker. Design is definitely different from Peoria's, which has a unique design also. I've done 7 big briskets on mine and think I could get a couple more on there.
Thanks for sharing
The draw and pull through .. game changer.
Definitely impressive. Super stoked to see new content on your channel too. I’ve learned a ton here
Goldie’s definitely on my list to visit and try that brisket
Somehow I didn't see this video. Really appreciate you showing us how you smoke briskets in the Goldees smoker. I'd like to see how you do pork and beef ribs in the Goldees smoker.
Do you all have a release date and cost. Amazing cook yall keep up the great work!
Amazing.
Nice to see more videos. Is this to promote your new smoker?
The BBQ legend at work video. Is the tallow smoked? Did you say the briskets were at 200? You used to be against going over 195 °F
Thank you for adding a wireless mic. 🎉
Jirby has invented penicillin.
Proof is in the pudding! After seeing this and the biscuit test y'all did, I know this will be my next smoker! Also, the design just looks good! Keep up the great work!
Jirby are their plans to take this new firebox design and apply it to larger sized pits? Or is the airflow limited to just smaller sized backyard type smokers?
That was awesome, brother. Can you do the same with pork ribs so we can see how many you can fit in there, please?
Jirby...Great job! I'm taken back with some of the negative comments but why don't you video a few customers tasting Briquet from the 1000G vs Back Yard and see if they can tell the difference? I doubt they could and this would add credibility to the design for those folks considering a future purchase. Thanks again for the continued education and transparency.
Nice!!!!
Did you post pictures anywhere?
Very informative!.. the dance at the end or it didn’t happen 🫵
Fantastic cook! really nice cooker. Will there be an option for a second rack?
Maybe! We’ll see what we can do
Looks great. Hoping I can get my hands on one in Georgia at some point!
When is this one supposed to be available for purchase?
Do you use any charcoal at all or just pure wood ?
One of the most anticipated bbq video in a really long time
When are these going to hit production?
Interesting design 🔥🔥. I cooked 6 brisket on my workhorse pits 1975 (48x24) 2 on the upper rack and 4 on the bottom one. I m surprised you fit all 8 on one rack (50x24).looking forward more (videos) cooks on this smoker👍🏽👍🏽
Did you have to move your briskets around during the cook like he did?
@@JJ-hh5sf 💯💯 you can watch the video if you want (it was a good cook)
I've seen many guys here on the tube do a biscuit test to see how even it cooks. Have you done one?
I have an old 250 gallon air compressor tank that I want to turn into a smoker and I am extremely intrigued by this design and it’s results. As far as I can tell, the goal of getting radiant heat away from your food can be met optimally with this design. All you would be getting is smokey, gentle heat passing over your food.
I see a lot of haters to this design but I am really curious as to the results you would get of building a bigger pit and scaling up the elbow joint size appropriately. I might try it out if I can afford the elbow joint.
Do you just keep the firebox door open and burn a bigger fire to get more smoke?
What's the price? Not seeing this on MM or Goldee's site yet
Hey jrib this is cool and all but I need more biscuit content
More biscuit!
Wow😮
Hey Jirby, I'm digging the new smoker, but I recently purchased a warming cabinet and need a little help. Do you put them directly in the warmer after wrapping or let them cool down some?
He’s stated in the other vids they let them cool down after wrapping then put in warmer
Hey Jirby. They look great. Curious - I know previously you didn't cook all the way to 200. Is that a new technique? Also, before wrapping are you letting them sit out a bit to stop the carryover cooking? Thank in advance!
This is the key piece of info we don’t have! Guess it’s good to keep some things to you’re 😂
Thanks Johnny!
You mentioned you will be serving these tomorrow, what temp are you holding them at until you serve? You said this was called a "no wrap cook" so I'm assuming its just a hold unless you have some secretly programmed temperature profile for the perfect brisket's. Awesome looking smoker, Its always great to see new ideas and methods. Especially in the highly competitive arena of cooks..
From prior videos, Jirby has said he holds at 140-150, depending upon how tight the brisket feels.
I was watching this pit roll Saturday morning. Question: on fire management, how do you feel this pit controls the fire compared to day the ms next to it? It seemed to be humming along at 300 when I saw it (did get a lil smoky for a sec!)
As Jirby says ain’t nothing wrong with a little smoke. 🔥🔥
Could you post the link for this smoker for purchase? Thanks
The design makes sense, smoke will rise with the heat, but the fire can't extend because its becoming cutoff through the 90.
Hey Jirby. I'm curious if you plan to post a video about how efficient the Goldee's Backyard Smoker is at holding temps etc... I'm planning to purchase a smoker in the $4k-$5k price range and I thought i had made up my mind until i stumbled across this smoker coming soon. Am very curious about this aspect of it.
Next video!
This guy kind of reminds of David Seymour on YT
That smoker don’t play I like that new design
Did he not season the underside?
Down there next week. Reaaaaaaaaaaaally hoping to be able to stop in. /fingerscrossed
I just want to say that Jirby looks like Dustin from Stranger Things.
I like that you guys are trying something new & there is solid logic behind it but if you are continuously moving the briskets around to avoid hot spots then perhaps this is no better than a traditional offset. If you recorded a video where you didn’t move the briskets that would be interesting & better evidence of the new design. Enjoyed watching, cheers Al
Very good point! This video almost had me convinced this smoker was a game changer lol
@@JJ-hh5sf loooool put 8 briskets on another backyard smoker then
@@jirbybbq Okay will do only so I can move them around like you did? Looooool
@@JJ-hh5sf let’s see it! I did mine, you’re just talking…
Hey jirby I love your channel Im a big fan!!
I have a question once you take the brisket off the smoker and you wrap it in foil with tallow do you let it rest before you put it in the warmer or do you go straight to the warmer?
and how does that work because I tried that a couple of weeks ago I did what you did and I put it in a small warmer and it came out dry.......
Thank you
Hopefully Jirb answers but typically you let it rest for a while before going to the warmer.
@@Holy_Drinker
Hey thank you..............
Have you done the brisket that jirby does and at what internal temp do you put your brisket in the warmer at? what temperature is your warmer set at? thank you
@@arthurcastaneda9969 All food need to be held at 140+ for safety reasons.
Great video, great smoker, and thank you for thinking out of the box!
Is the placement of the thermometer deliberate? It looks a bit high up and in my smoker a temperature probe that high gives a false reading as to the temperature at the grate level. Does your new firebox design equalize the temperature throughout the cook chamber now? Awesome design by the way!
Can anyone answer this? What temp does Goldees rest 12 hours at? 140? Thanks
Nice machine, I have do 😊9 Large prime brisket
Your video qualities are getting better!
Amazing!!!
How long are those resting in the foil? Can you cook them the day before and rest tonserve the following day or is that insane? Whats the shortest and longest you can rest before serving?
Everyone one cooks them they day before. I usually rest them about 9-12 hours. I accidentally rested a brisket in the warmer for 20 hours and it was still money lol
Awesomeness 100% it clearly works. Tending to the fire is all part of the fun in my opinion. Would you guy's mind if i replicate this pit as a one off over here in the 🇬🇧?
This guy out here passing out free knowledge
Did you season the bottom of the briskets?
Nooe
@@jirbybbq picked up your rub and sauce last night at Walmart. Thanks!
What happened to the foil boat method? Sweet pit
We’ve never done that method
My bad!!!!! Can you do a shoulder clod or a chuck roast?
1 cup of tallow ( uses the whole pot) 🤣
why do you say "as you know here we dont wrap" then say you are wrapping them immediately after? do you mean wrapping late into the cook or wrapping at the stall?
Yeah I mean like wrap and cook at the same time
We wrap to rest
@@jirbybbq understood, thank you. just getting started learning about brisket so I will be catching up on all your other brisket content which probably already explained it before lol
What’s the price tag for this smoker
1 too many uhhs for me
Uhhhh...what?
Legit this pit will change backyard bbq. Someone can even do small caterings on a pit like this. Great vid Jirby knocked it out the park "Ness" in smash bros lol
Ok so where can I get information on this smoker ??
Coming soon!
shirt is amazing
At 5:27 you say you don't wrap. Then you wrap them and tell us the secret how to wrap lol
They don’t wrap during the cook they just wrap to hold them before serving
It looks like fat side up? Can u explain why. Thanks...
Its not.
@@TOMVUTHEPIMPit is...
Jirby that ain't a cup of damn tallow....but I ain't mad at it.
uh um uh um
Always enjoy listening to you bs lol 😂naw I really do. Does your 1000s hold around 20each?
24 each. So I took off 4 of them and put them on the goldees smoker
@@jirbybbq This hits pretty hard. 24 on a 1000 gallon smoker and 8 on a
@@edsmileytube I’m with you ,that’s what was running through my head with how much more irons in a 1000 for just that many more. Iv got a 250gal the wasted space has always bothered me.
I'm surpised you cook to temp and not tenderness. Did you probe off camera? The color seemed a little dark but it could just be the camera/lighting.
Sick airbrushed shirt
ah, um!
No dancing at the end?!?!?!
this smoker needs to come with a little jirby logo on it, or pink paint
Man i wish i could afford this smoker rn
Kind of a big deal
Damn your really trying to sell that high dollar smoker. I believe it's a good smoker but I'm sure i can have one built for half of what your trying to sell them for. And I know I can build it for even cheaper than that.
Way too many “uhhs”. Act like you have made a damn video before son.
Get a better camera bro
Jirby, thanks for stepping out of bounds with your smoker design. I own a 1975 but I have zero issues with trying something new. Cheers to Goldie’s!! If you aren’t on the cutting edge you are on the bleeding edge. Can’t wait to see how your design eventually ends up in the offset community. I’ll be watching! Cheers!!
Holy fuck.