Thank you for watching my #1 brisket in Texas video. On this video, I tried the new Goldees brisket rub along with their new way of holding briskets. Does this new method work or is it a fad? All I can say is the rub is so darn good and their ne way of holding briskets works so good!
Thanks for watching
Smokin’ Joe
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Top rack? Isn’t that a really big hot spot on most smokers? Why didn’t you smoke it on the bottom rack?
YUMM!!!
Their method is a pretty good method. Looked really good
@SmokinJoesPitBBQ, once you took off the brisket unwrapped at the 195-200 degree mark, how long did you leave it resting before you wrapped it in foil with tallow?
That looks amazing. Congrats on the Texas Monthly review by Daniel Vaughn!! I wish you could bring the food truck up to North Carolina!
Terry Black’s BBQ has been doing this for a few years.
After you pulled and wrapped in foil, how long did it take the internal temp to drop to 160 so you could start the 12 hour rest?
I cooked a brisket over the weekend and the flat was so tough I couldn't even eat it, I took it to about 203 and it felt good let it rest and then it went to trash. Any ideas what could have happened?
Thats a win. Ive never had the patience for 12 hour wraps. Im a smoke, wrap, rest 1 hour and eat guy.👍
I've been eyeballing this method for my pellet vertical smoker (a pit boss). I held a brisket at 175 and that was fantastic (8 hours). I've done the foil boat, butcher paper (I don't like butcher paper), and the foil wrap is my go to. I want to try this method now.
Would the oven suffice for the last 12 hour cook?
Looks Amazing, 1st on I cooked went for 9hrs, could have used another 5hrs…
I am sorry but Goldees……. THE BEST FREAKING BRISKET I EVER TRIED. Not only that, but everything on their menu is freaking fireeeeeeeee!!!!!! THEIR HOMEMADE FREE BREAD IS EVEN AMAZING. Nothing tops Goldees and i’m sticking with that opinion 110% of the way.
Doesn't Goldees use a lower temp for the initial cook? I thought that was one of the main differences
This was posted by several YouTubers and big name bbq’s over the past 2-3 years….
How is this new?
I’ve been putting wagyu beef tallow in my wrap since 2021….
Nice work. Goldees rests the brisket at 140 temp for 12 hours or so.
Awesome looking, brisket, bro. I just got in some Goldies rub recently. Can't wait to try it.
Maybe I missed it in the video but where do your source Creekstone from locally? I'd prefer to avoid mail order even if it I have to use a commercial food distributor.
I never trim my brisket.
What if I’m
Running
A pit boss pellet smoker ? What do you suggest
The goldees video I seen they only places Tallow under the point when they wrapped
I don't get it. Seems like the normal way to do a brisket.
For the price of all that grill gear and smokers and grills you could fly to Goldie’s a few times a year and eat their brisket and still have money left over.
I see you with the fresh cut
Goldee's "new method" for their brisket is the process they copied from Chuds BBQ Bradley Robinson.
Boat style is good too
I tried Goldees method and I had the best one yet
Excellent brisket! My son and I showed up at Goldee’s over Memorial Day weekend. He classified the fatty part of the brisket as a liquid. It just melts in your mouth. Definitely worth the trip!
Love the video and technique, thank you! The lowest my oven will go is 175 degrees. You rested yours for 12 hours at 155. How long would you recommend resting at 175? Thanks!