Goldees Brisket Secrets Revealed!
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- Опубликовано: 26 сен 2024
- Recently I was fortunate enough to eat at Goldees BBQ in Texas and speak to some of their Pitmasters! So in this video i'm going to smoke a brisket using some of the secrets they told me!
Be sure to check the video out from when I was at Goldees here: • My Experience at the B...
So I don't know all their secrets, but the few they were happy to let go are below:
- They don't spritz during the whole cook
- They don't wrap during the whole cooking process
- They wrap only at the end in foil once the briskets are ready to rest
- They will use some of the rendered beef fat in the wrap to rest
- They use post oak wood in their offset smokers
Obviously there's much more to the process but they were some interesting points I took home after spending some time there.
I especially love the "no wrap" during the cook as you get some EPIC bark!
In this video I also used their BBQ rub which is AMAZING too!
If you are ever in Texas, be sure to check out Goldees BBQ and if you want to follow them more closely, check out Jirbys channel here: / @jirbybbq
I'll cover everything off more in depth during the video, so enjoy!
Here's some of my most commonly used products:
My BBQ rubs and Oklahoma Joe's Smokers (use code RUclips10 to get 10% off your purchase): www.lownslowba...
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
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The camera I use (Sony a6400): amzn.to/3QaYDxd
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Jaccard (meat tenderizer): amzn.to/3QaUBET
Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): victorinox.com...
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#bbq #secrets #brisket
As a multi generation Texan in every direction on my family tree, I want to say thank you for doing us proud. A lot of people think the US "doesn't have culture" but oh it certainly does!
Thanks so much! That means so much 🙏
They say Anglo Saxon countries don't have culture to justify their destruction by mass immigration
Nice job man! Jirby takes his briskets off at 195 and holds at 140 till service. He claims anything over 200 becomes more like a smoked pot roast.
Cheers mate! Speaking to Kim there in one of my previous videos she was saying the goes more by feel and probe around 205.
Jirby changes his story every 5 minutes. He's full of hot air.
The most patient BBQ of any brisket seen to date .... 🤤🤤🤤🤤
Absolutely.
Did your Cambro hold that brisket at service temperature for the entire 12 hours?
Cambro, for y'all who don't know, is a producer of restaurant quality containers that are really good at holding foods and liquids at temp for long periods of time.
And they are the best in the business.
They are also rarely seen outside of commercial kitchens in the US as here they aren't really sold retail.
They're expensive but they'll last forever if you take care of them.
The second best option for home use is to wrap the brisket in foil or pink butcher paper then put wrap it in towels and put it in a cooler.
This works pretty well but it's not going to work as well as the professional equipment.
They are so good. After 12 hours it was at 55-60c internal.
Another cheaper but effective way is using a sous vide which can cost $100-200. Basically you vacuum seal the brisket and let it sit in a water bath at 140-150F. I'll keep the brisket at that temperature for up to 20 hours and just serve when my guests arrive. Not trying to plug my channel just trying to offer an alternative to the Cambro
That bark is 🔥🔥🔥🔥🔥🔥🔥🔥🔥. And that smoke ring? 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥 That brisket just looks EXCELLENT!!!
🙏🫶
It’s so nice to see a real trim, not the BS aerodynamics, so you don’t get burnt ends lol.
Honest about the Rub not the BS of only salt and pepper .
And the actual skill of not having to use a crutch and ending up with a steamed brisket.
Great job, Bravo !
Thanks mate!
Heavy on the rub, 10 hours unwrapped, the bark is insane...best brisket Ive ever smoked...that black bark!!! Love your vids, thank you.
Had to re-watch this coming up to father's Day, my wife got me an offset smoker so gotta be prepared! Got a 8kg brisket from Austral meat and I'm all ready to go!
😢😢😢 brings a tear to the eye
🥲
Been waiting for this!!
🤘
You never had to wrap during the cook! 😮 I always have to wrap or my brisket will never get to 205, it would probably take more than 10 hours easy. Great job! 👏🏽
Can't wait to try this...
😃
Top notch video for a top notch brisket. Smoke on, brother!
Holy cow. Literally haha.
That is a bloody amazing looking brisket
😂🙏
Now that is the mother of all Briskets 🤤🤤 You make it look to bloody easy 😅
🙏🙏🙏
Don't know that I can wait that long to rest lol. But going to give it a try. About to put a brisket on. That Goldee's brisket rub is rather tasty
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THAT LOOKED EXCELLENT!!!🍻🥩🍖
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That’s a fine looking brisket sir! Great job
One word, AMAZING!
🙏🙏🙏
I think having plenty the rendered down beef fat makes a big difference. I tried this method but it ended up too dry because I didn't;t have much fat to add back in before the foil
Definitely.
@@LownSlowBasics I've seen some recipes where people rub the brisket with beef tallow, from a tub. Have you tried or considered?
All the way from east central Florida aka the Space Coast. Gotta say that looked amazing. And it made me hungry real bad. Lol 😂 🤤. Good job brother.
I just got an oklahoma joes longhorn reverse flow in. Brisket won't be my first cook, but it won't be much longer after that. This one looks delicious! Might try it to see how it differs from the traeger briskets!
🤘
Super jealous Goldie’s seem like an awesome crew would love to make my way there one day
They are amazing!
I have never found a difference between resting 5hr or 10hrs+, what is the idea behind resting for 1/2 day or more?
Well this video came at a good time, smoking a brisket on my Oklahoma Joes offset on Tuesday 🤤
Perfect!
That looks fantastic mate.👏👍
🙏
they only use water for binders
Wow just wow
🤘🙏
Very good smoke!
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You NAILED IT mate, looks incredible! Is it possible to achieve that level of bark in a kettle in your opinion?
I don’t see why it can’t be done
Man, that looks incredible.❤
🙏❤️
Holy moly that looked amazing
Cheers mate!
This is awesome, brisket art this is🔥🔥👍👍
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It's all about the rest for good brisket, that's where you get that fat really rendering down and melting into the meat. I pull my brisket around the 190-195 mark, this will keep the meat from turning to a grainy texture. Hold in the cambro or oven (make sure it's at 150ish) for at least 10-12 hours. To kick up your brisket, use Salt and Pepper, and Lawry's Season Salt (that's the secret ingredient).
🤘
When you pull at 195, do you let the temp of the brisket come down to around 150 before putting it in the warmer? (Assuming it’s wrapped in paper)
@@PapaShongo25 Nope... I pull it off the smoker, add some beef tallow, and wrap in aluminum foil. The put it away to rest.
Brisket looked good but I never heard you say anything about there secrets. And using ther seasoning is no secret
The wood they use, the fact they don’t wrap. They don’t spritz…. Mentioned all of that plus more in the video….
@@LownSlowBasics none of that is a secret
Always been a fan of not wrapping brisket or beef ribs, gives for a better bark, resting is key too, remember the days they used to tell us 1-2 hours
The best way hey!
Looks awesome mate!
Cheers legend.
Looking good! 👍 try the Hawaii buns with some cheese
🤘
The only thing I would suggest, is to wrap the brisket at about 150f in foil and take up to around 200f.
Looking good! I was fortunate enough to take Goldee's brisket class, so if I may, I'll pass along a Goldee's secret . Your brisket looked simply amazing by the way! If you plan on resting it for 12 hours, according to Jirby, try pulling it when the the very center of the brisket hits 195. Temp the flat that's under the point as it's dead center and the last part to come up to temp. When it's 195 right there, pull it. You might find your brisket ends up a bit more moist and I think you'll like it. Give it a try next time! Great video!
Love it! Cheers legend.
Hi! Can I ask what temp they start with and end?
@@petergriffinson1907 not sure what you're asking
@@randyhogan3071 what temperature you start the smoker and what temperature you end the cook with?
@@petergriffinson1907 Here's what they said, down and dirty. 200-225 for the first 3 hrs, bump to 250 till stall (wet on top, 145-165), bump to 275 to push thru stall, then 300 once dry on top(175-185) to render fat. Looking for 195 in the very center of the brisket if you're gonna rest for 12ish hrs. If you're gonna rest it for 4 hrs or less you might wanna take it to closer to 200.
On point wow mate 👌 !!!
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How good does that look 👌 🤤. Nice job 👏
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Hello keep up the good work!, what temp did you smoke it?, it looks great overall but in some parts (towards the Point) the meat looks a little too crispy and a little overcooked (some tearing when slicing), my guess is that you are cooking over 275F, 10 hours is a very small amount of time for such a big Brisket.
Thanks mate! I tried to hold around 275f.
A luv yer werk. N
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I am new to cooking Brisket, did you cook the brisket with the fat side down the entire time? Or did you flip the briskets? And also when you held The brisket was the fat side up or down thank you
Hey Aaron, mouthwatering mate. Could I ask what knife that is? Blade length? Would be cool if you posted an Amazon link.
Silly question… is this cold when you are eating it? If so, how do you serve hot?
Nope. Keep it in something well insulated and it’ll hold at a nice eating temp for a long time.
Mate, you’re always taking it to another level, that brisket is unbeatable!! May I ask which model Oklahoma joe you’re using here? I have the Masterbuilt but looking at an offset
Cheers mate! It’s the longhorn.
@@LownSlowBasics thanks!
So a quick question. Where do flys go at night?
This is something that keeps me up at night wondering.
When resting it for so long does it go cold or does it keep its temperature because it’s in an insulated box.
Thanks great work looks so good 👍
Keeps temp for a very long time in a box like that.
Do you have a link for that specific cambro?
That looked absolutely amazing! Do you think you'll ever wrap again during your cooks?
Hrmmm possibly!
What's the advantage of this Cambro thing as opposed to simply wrapping in foil/placing in esky to rest?
Not much really.
Amazing. Any ideas why my brisket comes out so dry? Weber GA with riser @ 130-140c, no wrap, taken off just over 90c, 7hrs.
Could be a range of reasons mate. Could be the meat quality, could be a bit too direct in the GA.
Great vid. Gave me a semi.
😅🙏
Looks incredible. Did that cambro hold it above 150 degrees for 12 hours?
Not quite. It dropped to about 140.
Was the lean dry? I know the point is juice.
Love the videos! I just brought the Oklahoma Joe bronco pro. Are you able to do brisket on there as I haven’t seen you use yours for a brisket before.
How do I get that bbq sauce u used
You said it has a nice long rest, 12 hours after you took it out of the cambro. So was it resting in there for 12 hours post your 10 hour cook?
Correct
@@LownSlowBasics oh snap dude. I’ve thought max you could rest was like 4-6 hours but from memory it’s more to do with the internal temp not dropping below a certain point for food safety reasons hey. Looks like a Cambro will do a great job of holding that temp.
Good to know with summer and bbq season. Need to work on my planning, I usually finish a cook at 2am.
What if you don’t have a cambro how can you keep it warm for the 12hour rest?
Esky/cooler/oven at 70c
Looks great mate! When you say smoke at 135 Celsius, is that the temperature that hits the meat, firebox exit or at the gauges on top of the smoker? Still learning the offset smoker and where to attach the temp probe! TIA
Asking for a friend.
Usually temp at grate level next to meat.
Cheers mate
Love it 🤙
💪
Great video man, I'm keen to know what temp was the brisket when you pulled it out of the Cambro? I have one of those I have just never done a 12 hr rest in one, was it still warm? That'd be a game changer if that is the case, keep up the good work mate, impressive stuff!!
Cheers mate. Was about 55c still
1 comment I have not seen go up.... I have always been told the point and flat get cut in different directions. Also both sides of the point are what they use for burnt ends, take a nice cut of each side of the point and turn that into the burnt ends. Why am I as far as I know the only 1 that is Aussie (Australian) that has taken this into consideration, seen so many yanks (Americans) slice it the way I have just commented....
So would you say their rub is what made it better or any particular way you cooked it?
Probably a bit of both.
May I ask if the core temperature is 70 degrees before taking it out?
Was around 60c coming out of cambro.
Outstanding!
Any idea where I can get smoker mods in Aus?
Im looking to extend the stack, put a stack lowering kit in the chamber and baffle plates.
Only place I can find is BBQsmonermods in the states but shipping is a killer.
Anyone here do it ? For reference it’s for a OKJ Highland.
Cheers, love the content
Great video and brisket!
How durable is that Cambro material? I know it is somewhat like polystyrene in appearance, but is it much stronger?
Cheers mate! It’s pretty good! I reckon I could stand on it hey.
What type of Cambro you're using??
60l cambro go box I believe.
If i use this method but rest in a Yeti eski should i use boiling water to pre heat? or just bang it in as is?
It’ll be ok as is for a short rest. But for a long rest over 4 hours I’d pre heat.
Looks amazing! Did u prefer this method and result to foil boat?
I think I do now!
That looks great !!! What wood did you use ? I normally use Ironbark . What temp were you running through the cook ? 10 hour cook was quick ?
Ironbark and 275f
Mate that brisket is insane! Can you tell me what the Cambro food warmer brand/model is at all? Any chance you wanted to sell any extras of the goldees bbq rub? 😉🤤
Awesome video, is that how you’ll do briskets all the time or do you have a different preferred method? Also was there plenty of juice (not fat) in the foil after the wrap? I always like to pour a bit over it after reheating.
Any idea were to get goldees rub in oz?
Its Kosher Salt, Black Pepper, and Lowrys Season Salt mixed together. The pitmaster from Goldees made a video on it
Do you think you could pull off the same in the weber?
Possibly with the snake method.
The Bark looks like it would taste burnt more than the seasoning u put on it? Could u taste the seasoning at all?
Absolutely! Definitely no burnt taste!
Hey mate with left overs are you able to heat it up in a way you get some of the same quality out of it?
Devine
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Where do you suggest to buy a Cambro from? Online? Thanks :D
www.comcater.com.au/brands/cambro/
@@LownSlowBasics Thank you!
12 hrs rest doesn’t it get cold
Not in a cambro.
Little over, but nice video
🙏
The trimmed fat, you rendered it down. I do this except I save it to replace "fat back" for the pinto beans. It gives the dish a mild smoky undertaste only a Texan would understand.
Very nice!
I need some 😋
You had the real thing 😆
I need more 🤪
Looks amazing! 😍 What temp?
275f.
That looks amazing, makes we want to cook up another brisket! I'd imagine the Goldees rub would be hard to come by here in Australia. Any thoughts on the flavour profile to help find (or make) a similar rub? Being Texas, I'd expect a fair bit of salt, pepper and garlic. Could Beef Bounce be mixed with some extra spices to be a bit more like theirs?
Hrmm yeah it is. It’s very unique. Bit of turmeric, onion powder, paprika added to beef bounce should give you something similar.
If you watched the videos. It's salt, pepper and lawry's
@davo912 This is pretty spot on, two parts course ground pepper one part kosher salt and one lowrys lower sodium.
I just compared it with the goldees brisket rub. I've used Lowry"s for many as an AP/season salt for doing everything from smash burgers, smoked burgers, beer can chicken, smoked chicken wings porkbutt and brisket.
Flat toward fire. It takes longer than point.
What temp did you cook at? Seemed fast for how big of a brisket you had
275f
Like n subbed
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what cambro do you recommend?
Cambro go box.
Goldee’s doesn’t season sides ad uses warm/ hot water not mustard
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Just out of curiosity, where do you get the briskets you use from, what MB rating are they? Cheers, George.
Austral Meats.
Goldees uses water , not mustard
Excellent brisket video… but why call it Goldees Secrets Revealed? Outside of the Goldees rub and T-shirt I don’t see anything “revealing” or secretive.
The No spritz, the wood type they use, the fact they don’t wrap were 3 I mentioned in the video……..
🤤🤤🤤🤤🤤
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Fat side up?
Omg, don’t ever trim a brisket’ I’m so tired of seeing people do this. I always say the fat is free and I don’t even charge anyone that eats if. If you don’t want the fat, trim it after it’s done, that’s where the flavor comes from , that fat !
Over cooked for sure, you can clearly see some of the bark is burnt through the cap. If your at 206, you over cooked you brisket by 2 hours. 195 - 198 is your target. Nice try though.
Every brisket is different. Not every brisket is going to be done at 195-198. Even Pitmaster Kim from Goldees goes around 205 a lot of the time. There’s no set number, I favour feel and prove tenderness over everything.
Temps are a guide but doesn’t determine the finish. Experience teaches you that.
Buddy there’s already like 20 videos on this… you’re late to the game
👍😂