Easiest Brisket Cook I've Ever Done | Goldees No Wrap Method
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- Опубликовано: 6 апр 2023
- Follow me on Instagram! wilsons.bbq
Buy the brisket I use in this video - www.johndavidsons.com/product...
My offset smoker - smokeyoakbarbecue.co.uk/ 
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This brisket was a little over in the point, but it was so damn juicy. Highly recommend for those of you in the U.K. who are after USDA level of fat at a more reasonable price point.
Fantastic! That’s a very simple yet incredibly informative video. Just make the whole Brisket cook look so simple. Thanks
Thank you for demonstrating solid technique that doesn't require being glued to a thermometer! Excellent!
As always, excellent content. Glad you're back posting videos again. I always learn something new from each video you post. Keep it up!
Great looking brisket! Glad to see you videos back out. Find your content very helpful.
Nice to see a video again! Wow what a setup in the backyard with the big offset and the Yeti warming oven in the house.
Good to see that your back making videos!! The brisket looked good
Keeping it simple just like Goldees do. No need to overcomplicate things. Amazinf cook and quality.
Nailed It!!!! Love that Stick Burner!
Super happy to see another upload from you. Looking forward to watching this later. I am building up confidence to do my first whole brisket! Have a usda choice to try.
Appreciate it!!
Glad to see you back making videos! Really nice looking brisket. Any updates to your favorite/go-to brisket cooking method since the last brisket video?
Cracking cook mate. Always great to see how other options turn out. Love an aggressive trim.
Cheers mate!
The brisket looks great, so does the smoker!
Looks pretty good! I'll be trying my first no wrap brisket soon. 🍻
Very good video! V to the point…
Will definitely give this a try!
Thank’s for watching!! Appreciate it
Looked amazing! The fat render was incredible!
We need more videos from Jirby. Going to start a petition
u look amazing
Fat was Spot On!
Great cook. Nice work! Thanks for posting this video. I'd love to try one of those Brazilian briskets.
You should! If you get a chance to, they can be pretty cheap all things considered
When you first cut into it I thought dang that’s lean but the point cuts looked very tasty… a happy medium between the almost “too rich” points of prime and a normal flat slice. Good stuff.
Very pleased to see you back with another video, I’ve missed your work.
I’ve got a Meat Matters point to smoke on Sunday on my MB800. Really looking forward to it, not used ex-dairy before.
Looking forward to more of your content 👍🏻
Appreciate it! I’ve got a MM point on the way actually. They’re always really tasty, if not incredibly fatty. I love their stuff. Check out my masterbuilt brisket video - I genuinely recommend using some of the steps in that to get the best brisket results out of those gravity feds. Id Love to hear how it comes out, too
I used the points in the masterbuilt video and it was by far the best brisket I've cooked!!
@@Paul-lk1ot I started the cook yesterday (Sunday) with the intention of doing an overnight rest, but the wife decided that she wanted to eat it the same day. I had to adjust my game plan somewhat.
I did the first three hours at 200°F with three splits of oak in the charcoal hopper. Then the remainder at 325°F fat cap down with a large water pan sitting on the heat shield using the ProSmoke stands. Wrapped at 80°C internal and when to 96°C internal.
I rested it on the kitchen side for two hours before slicing. Probably the best brisket I’ve done, I suspect it was the Meat Matters meat though! 😂
Nice man!
Awesome video with great tips but my favourite part was seeing the Buc-ee's magnet on the fridge
hahaha, the Buccees magnet on the fridge! nice vid
Just like a true Texan. 😛Enjoyed the watch my man.
Ha appreciate it man!
That is a very lean brisket. The crust and fat render is out of this world.
Thanks for making American BBQs in the UK. But I've been disappointed with supermarket meat, could you do a video on what to look for online? Keep up the great work!
Finally another video! I thought you quit making them or something
I did for a while, though I’m getting back into it!
It's beautiful
It was legit very good
Strongly recommend foil wrap and then in a cooler with a couple of towels for the resting phase over leaving at room temp. Wish I had a warming oven though…
Nice. Little one was yelling "I want it now Dad!" by the way.
I been smoking bbq for years, south Florida. We build fabricate our own smokers but yea I’ve NEVER and I mean never wrapped ever! I always felt like wrapping softens the bark
Move your fire closer to the door an you won’t have that affect on your brisket. Love your videos man
Nice! Check out that bark! Don't think I've ever seen it that thick before. Superb work. When's the next collection date?
Not sure yet. Hopefully when I get back from Texas in May
I actually just scored an alto sham warming oven for $75 from a Mexican restaurant closing here in California- Facebook marketplace 🙌🏽🙌🏽🙌🏽
What kind of warmer do you use?
Thanks for another great and really informative video-much appreciated. Do you worry about the fire being “clean” before you put the meat on or like Jirby just get it on when it gets to temp? Thanks.
Thank’s! To be honest, I don’t really think about it. However, I like to work with a really big coalbed as I find that gives me the most stable and consistent temps. For that to build up, I burn a pretty big fire at the start, purely to create a lot of coals. That fire can be ripping hot at like 350f before i can eventually break it down to coals and start putting splits on strategically. It’s at that point I’ll add the meat. It’s not really anything to do with being clean, but more to do with I don’t want to put meat on while my flames are huge and I’m running at 300+. But generally, I’m more than happy for some “dirty” smoke. It definitely adds flavour and colour. Maybe not 12 hours worth…but a few hours isn’t going to impart any bad flavour in my opinion.
Thanks. I have a Sao Paulo to cook this weekend and usually wrap in paper at about 190f but will try it unwrapped and finish with foil and tallow -will see how it compares. Thanks again!
Looks great! Been looking at the John Davidson briskets, what size was this in the video?
6kg!
BUC EE’s!!!!!!!!! ❤😂
Great video bro. For price vs quality what brisket would you opt for ???
I always go back to the XM gold from John Davidson’s
10/10 would eat
Cracking video. What is a good price for a full brisket like this in the uk. I really struggle to find a (usa style) brisket from the butchers that has a full fat cap over it. Keep the videos coming
Usda these days is around £200+ and not worth the money when you have U.K. briskets like XM gold from John Davidson’s - that’s what I use and have a great fatcap and a great price!
Wow great brisket, out of interest where do you typically get your brisket from? I live in the UK and often struggle to find decent cuts.
John Davidson has an excellent selection
I had to play with the damper quite a bit to get even cooking on my similar cooker. The convection by the stack was way too efficient.
Just curious why you put wood in the cooking area? Are you heating it for the fire box?
Those are blocking logs. They help baffle some of the direct heat coming from the firebox. They don’t do much, but they can help stop the harsh heat hitting the meat as it comes back. It’s basically stopping the meat being completely exposed for 10 plus hours without any baffle
Great work as usual! How would you compare one of these to the XM Golds?
Definitely more of a fatcap to work with, more intramuscular fat, and overall forgiving. But, I do prefer the taste of the XM gold. There is more flavour going on
@@WilsonsBBQ Awesome, thanks for the info.
What was the weight of this brisket please?
Took me until the end of the video to confirm that you were in Britain, used the power outlets in your kitchen to confirm my suspicions.
😅
Add one part Lowerys season salt .. Pepper/salt/lowerys
I typically do when I’m selling bbq. But I wanted to go for a simple 1/1 salt and pepper this time.
What's talo?
Rendered beef fat
did you buy the brisket or was this a gift from JD?
I paid full price
@@WilsonsBBQ nice one, honest review!
It genuinely was! I don’t take free meat from companies anymore, purely because of the pressure to provide social media content within their timeframes, and pressure to say the right things…Anything I cook, will have been paid for by me unless i say otherwise
also, as usual looks really good!
Looked like black tar in the thumbnail
I hope that’s a good thing!
American here, that is one hell of a brisket. I'm confused though, you keep saying "USDA level" but USDA isn't really a level. It's a rating service that puts a stamp of approval on it and rates it select, choice, or prime grade beef. So something being USDA actually doesn't tell me anything about the quality of the beef, just where it's from. Like Angus is just the pedigree, not the marbling. Help me understand what you mean better. Anyway that's a great job man!
In the U.K. people are used to grass fed beef which is typically leaner. It can be hard for people to find a U.K. brisket with much of a fat cap, and sometimes, hard to find a full packer in some places! Given this is a U.K. based channel, when I talk about USDA Level/style - what I’m saying is, the standard cut and level of fatcap and fat content you’d expect from a packer brisket that has been imported from the states (also note we only receive USDA Graded beef). So it’s really just a terminology thing. To people here, they understand the point that I’m making, which is that on the scale of packer briskets, this is more toward the American style of brisket than what you can find in your local butcher here.
Knife discipline, lay it flat on the base surface, and away from you.
That's a beautiful cook. Great fat render. 9.5/10 brisket. What do you think @jirbybbq?
Love the videos, just recently found you. I’ve been toying with the idea of starting my own business doing something very similar to you from home. I’ve been a chef for many years so have a good understanding of food. I’d love to be able to do something like this. Could you give me any idea of what size pit to get, and where I could possibly source them from etc?? I’ve been trying to find an empty LPG tank to convert myself but struggling to find them here in Wales. Thanks