This is the best brisket I have ever made on a Pellet Grill. I followed the steps from the #1 Brisket place in Texas, and this Goldee’s style brisket was killer. Fantastic flavor and bark, all on a Pellet Grill.
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I would use wood chips in the tube instead of pellets trust me!
After I trim mine, i feel like taking all the lbs of fat scrap back for a refund lol
that connective tissue in the middle is wild, expected from a pellet grill tho i guess
Great video. Where do you have your damper at while you cook on the top shelf? I put mine half way and seems to cook even
I know this is an older video, and maybe I missed it, but how was the smoke flavor with the Bear Mountain pellets on the Yoder? How would that smoke compare to your offset? Normally there is a big difference but I've been contemplating doing a brisket on my Yoder for the ease and because I'm lazy.
Nice! …..again!
I buy everything based on reviews. Some said this was hard to put together https://www.youtube.com/post/UgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt some guy said 2 hours and 2 beers later. I didn't drink beer like I was going to. I didn't feel like going to the store. I'm assuming I would have had at least 3. I took my time. Stepped outside for a cigarette break a couple times but all in all it was about a 3 hour project for me but it wasn't like it was difficult or anything . Only pictures but everything is pretty organized and labeled although I didn't see any #s on the actual pieces like it shows in the diagrams. Only the screws were labeled. On the cardboard part of the packaging on the back side. I put it together in my living room too. It wasn't supposed to rain today but it's Michigan and I couldn't wait so I put it together in my living room. Without beer but beer would definitely have made it more fun that's for sure. I'm giving this a 5 for easy assembly. I'll update after it stops raining when I can take it out of my living room and cook some food on it. Hope this helps at least for people who think they can't put this together because I did and you can too . And there are extra screws. I got nervous and immediately came here to see if others had the same experience and they have. You're not doing it wrong. There will be extra screws. Be patient. Don't rush it. Drink beer. Happy assembling
this dude's done eat $12.99 worth of brisket😂
Did you feel like it was done at those temps below 200 especially with a choice? My primes are usually a little sticky on the probes even up to 201. Does the foil and long rest possibly finish any tenderness if the cook was not completely done?
Did you leave it in the oven til it reaches a certain temperature before holding it at 150?
Great video!
Pellet smokers are for men that sit down to Piss!
I had to go back and look at the brisket plastic wrapper to make sure it was a USDA choice. Thats impressive
Goldees rests the brisket at 140 temp for 12 hours or so. Jirby(one of the Goldees owners) mentioned on a video that about 3-4 hours of rest at 140 would be fine. They do the 12 hour because they also need to cook ribs and turkeys on the pit. So by cooking the brisket first that frees up pit space for the other items to be smoked. So they don't do a 12 hour rest for anything other than time management with the amount of smokers they have and cook schedule. I really don't think anything after 3-4 hours in a warmer at 140 degrees makes any difference in taste other than possibly dry the brisket out. A possible suggestion is to double wrap with foil sometimes can prevent a hole.
I notice Costco briskets not have as much flavor and fattier non edible white/grayish fat between the point and fat than other briskets. The fast on top and inside the brisket meet is good flavor, but that fat is pretty nasty. I cut the point off the flat and toss that nasty fat. You can see it in your Costco brisket in this video. Nice work it looked like a job well done for sure.
I did this on my Traeger and it was with the Gourmet pellets and it came out amazingly!! I pulled it late and it was still great
Beautifully done.
Oh man that looks sooo good! The fat rendered perfectly.
Great job
If I were you I would probably pull it at 190’ before the overnight rest
Coz sometimes it might get overcooked
Thanks for this video
You can't call it Goldee's method if you are doing it on a pellet grill. That's actually just a click bait to get people to watch your video. I was 1:45 into the video when I just turned away and went to find something else to watch. Besides pellet grills are for the lazy person to try to smoke meat
Tried the #goldees method last week, turned out another #bigbadbrisket. One of my best yet.
You really need to try Knotty Wood ALMOND pellets, as recommended by the Mad Scientist, for awesome smoke & ring!
Great looking brisket! I’ve got to figure out how to adjust my oven for long holds. It only goes down to 170 which I feel may be to hot. Hopefully I can recalibrate it to 150. Nice job man! #goldees #bigbadbrisket
So you said you set your oven to 150-155 to do the #goldees method, the lowest I’ve seen on an oven is 170. Did you confirm the temp? #bigbadbrisket.
Wish I found your video sooner – just put a 24 lb brisket from Costco on my Pit Boss last night at 6 pm at 210 F. Only took off the stringy fat and hard fat – there was a good amount of fat left between the point and flat in the hope of making some killer burnt ends. Same mustard and a product called M-salt on it, when I checked temperatures at 6 am this morning I was around 180 with a few spots at 160. I put the temperature up to 230F at 6 and literally just checked it to find the temps all around 195F. I was super excited until I went to lift it off and it looked like a roast beef. The meat was splitting with the grain everywhere…I've got it resting now but not excited about what it's going to turn out to be. 24 lbs. 18 hrs…overcooked at temps no greater than 230F? Doesn't make sense. Thinking it was too large for the grill and did allow proper airflow.
I’ll be doing the #goldees method on my next attempt at brisket. Thanks for the video. #bigbadbrisket