I spent a week at Goldee’s BBQ, Texas Monthly’s #1 BBQ Spot. Here’s everything I learned!
LET ME HELP YOU 👇
🔥 Master Low & Slow BBQ in 5 minutes a week ➡️
🔥 Learn to BBQ Restaurant Quality Brisket in your Backyard ➡️
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Goldee’s BBQ Instagram:
Goldee’s BBQ Website:
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Music Credits :
Original tracks were Created by @ChrisDoughtyMusic check him out!
Chris Doughty Music – Ants BBQ Theme
SA2 OST – The Base
Digimon World OST – Gear Savanah (Night)
Kawai Sprite – FNF Pause Menu
Chris Doughty Music – Parapa Remix
Chris Doughty Music – Sean & Oro Remix
Yugioh Forbidden Memories OST – Input Menu
Chris Doughty Music – Upbeat Music
SA2 OST – Pumpkin Hill
Luigi’s Mansion OST – Prof. E. Gadd Theme
Phoenix Wright OST – Marvin Grossberg
Yugioh Forbidden Memories OST – Egyptian Duel
Home – We’re Finally Landing
Kawai Sprite – FNF Tutorial
Doug OST – Al & Moo
Kawai Sprite – Cocoa FNF
FFVIII – Martial Law
Donkey Kong Country – Bonus Room
@ludandschlattsmusicalempor6746 – 10AM-2PM
All other tracks were licensed through Epidemic Sound.
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#behindthesmoke #antsbbqcookout #BBQ
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Let me know you enjoyed this video by liking and sharing it! Trying out this new series, so I hope you all find it helpful. Planning to do one for each place I've worked at so far over the last 2 years if the interest is there. Also, try out my crack lawrys recipe and lmk what you think of it haha
Take care y'all see you next Saturday when the Ribbee's tray video is drops! 🤠
Lewis Barbara Anderson Donald Lee Lisa
Great video and I loved the shout out to Amir! Redbird bbq is amazing. I need to take a trip to Goldee’s!
The funniest thing about the "#1 BBQ in Texas" is that there are at least 15 of them, and they produce at least 35 different styles of barbecue between them.
I favor a particular pitmaster who doesn't use any seasoning rubs or sauces on his meats but controls the results by using different woods and controlling the humidity in the smoker for the particular meat he's smoking. I know he keeps a supply of 8 different types of wood, but there may be more he hasn't let me know about.
In a past video about Goldee’s didnt you mention they use table salt instead of kosher salt? Just wondering if this is still accurate information.
Jalen really seems like a stand up dude.
That’s north Texas BBQ
another masterpiece as usual!
Ant, relatively new to your channel, however, love the videos and your content. I wanted to say, that you can mimic a rotisserie for chicken by doing almost the same thing: place on the top rack of your pellet grill and literally rotate it to all four sides during cooking, finishing breast side down. As far as brisket goes, I have had great success on my Rec Tec by placing my brisket on the top rack, with a water pan on the main grate directly under and cooking fat cap up. I get good bark and cook at 250 degrees. Anxious to give this method a go as well. Keep cooking, keep experimenting, keep learning.
I’ll be in DFW in three weeks and I’m literally counting down the days til I get to try Goldie’s for the first time 🤤🤤
Would you suggest the fat up and then fat down even on the new woodwind pro with the upper rack and smoke box?
North Texas not central TX.
So when doing a brisket on a pellet grill do you do 225 all the way through ? And what temp do you wrap roughly ?
Any final fantasy 8 fans can hear that??
I thought the common rub was SPG!
Ant,
That was an amazing video! Just excellent advice! I think Jeremy Yoder also recommended a brisket flip on a drum smoker. Of course, Al (Eat More Vegans) as you probably know, just concluded that tallow did not add anything, but I now wonder if he used enough. I can't wait to try the crack Lawry's. Glad to see the pink hat back in action! Finally, when my bbq goes wrong, I just blame you and your pink hat!🤣
Keep up the great content!
Is it Lawrys season salt or?
Great video Ant, would u use a water pan with the WSM with or without water in it or does it not mater
12:54 Bruh, you were honest with your current experience. I highly doubt anyone discounted your opinion. Netflix worthy content!
Great tips! I'm smoking 2 briskets next weekend so I'm gonna have to try some of these techniques out!
Loving the content so far. I realize it might be a little difficult logistically, but if you could make it to Thatcher bbq company in Kentucky it would be amazing. It's not only texas influenced, but it draws on several regional influences. I don't think you'll be disappointed.
I’m Lost, when did it became Cool to tell everyone BBQ cooking secrets for Views? Monkey see monkey do that’s why has no originality in barbecue anymore specially in Texas. It don’t matter what state or country you import them into Texas. It’s the same shit coming out.! Yeah
Hey Ant, thanks for the tips! One question, I use a WSM and always cook fat side up, then use foil boat for better bark and fat rendering. Wouldn't the fat side as presentation side be ruined using the method you described?
My presentation side would be the meat side now, right?
The hospital bracelet is that because you and your other half had a kid recently?
I can NOT disagree more with this method for cooking a brisket on a bottom up cooker.
I have been using a Primo XL for Briskets for damn near 10 yrs now. First thing is first.
If you have the deflection plate in place (Covered with mass amounts of Tin Foil, And a large water pan (larger than the Brisket) and it is filled 1/2 full of water…….The bottom up heat source is NOT a detriment. In fact I have tested this using multiple temp probes and the bottom side of the brisket is approx 25 degrees cooler than the actual Cyber Q probe I use to control the smokers temperature.
The Key to cooking high quality Texas style Brisket on a Komado (I don’t use pellet coolers or a Smoky Mountain) is wood and temperatures.
I exclusively use Post Oak and I my cook temps are
1-2 hrs 200 degrees
2-4 hrs 245 degrees
4-7 hrs 265 degrees
7-9 hrs 285 degrees
9- finish 300 degrees
Then wrap and hold
I have some good friends who live in Austin 1/2 the year and when they come back to Seattle for the summer months they tell me that my briskets rival anything they get down there.
Always amazing that @jirbybbq and the Goldees crew always paying it forward with techniques that work for them.
Yeaaaaaaa I used the Oklahoma Joes Bronco for a couple years and making brisket fat cap up was never an issue 😂. Who’s making these theories up now? Fat cap will be just fine and come out dark afff fat cap up in a drum or “bottom up” smoker. This is nothing new.
Been doing goldee’s method with my own twist on my Ironwood XL with the fat cap up, no issues comes out great!
I’ve actually been contemplating cooking my brisket fat cap down since I use a Weber Smokey Mountain and had an issue with the bottom becoming dry and shredded. Thank you so much for this
Man I really enjoy and appreciate your content. I got into smoking/grilling about a year ago and hope to be as well versed as you and some of the other greats in the industry. Thanks for all you do and share!
I cook on a wsm and I’ve always cooked fat side up but the flipping half way through should be a game changer..also wrapping when I think that puppy can’t take no more. Thanks for the great video.
I don’t like lawry’s, I used it on spare ribs and came out way too salty, I wasn’t heavy handed, so not sure what happened, but it was so bad it turned me off.
I followed and did your first Goldee’s brisket video on my pellet grill. You’re saying now wrap in butcher paper correct? After the stall/165+? Also put in warming oven for 12 hours!
Never been to Goldees but went to Barbs recently. It was so good it changed the way I view barbque. I am always trying to improve my que. Im gonna try your crack lawrys. 👍🏽
Hey Ant thanks for the video. Just to be certain on the brisket rub, it only uses Lawrys and no kosher salt right? OR is it 50% kosher salt and 50% the Lawrys crack?
Hey Ant! Just found your channel recently and love the high quality documentaries. Is there any way you can make a video on the best steps for making a perfect brisket on a pellet grill? I was sad to see the note about not doing the Goldees method on the Pellet Grill!
Love the FF7 music in the video!
Weber Smokey mountain. Bury about 5 wood chunks, use minion method and water pan. Fat side up, foil boat method. Best method I have found
We’ve been using lawrys in Florida forever. I wouldn’t say it’s a Texas thing maybe kosher salt though.
On my camp chef I always put fat down, but I put enough 16 black pepper, kosher salt, lawrys, garlic powder and onion powder that it stays on there, plus my pickle juice/mustard binder holds it on there from sitting in fridge for 12 hours, 2 amazin tubes filled with mixture of pecan shell pellets mixed with post oak chips lay under the meat grate for more smoke, mesquite pellets in the hopper
I thought they ran their briskets to probe tender around 202° naked brisket, no wrap or boat, but after it was black and done they wrapped in foil and kept at 145° in warmer
Honestly one of the best cooking videos I've watched in a long time. While there are tons of good videos of how to mimic Goldees style BBQ, the details for what to look out for or the mentality to adopt are what helps set them apart from the competition. I've always liked how Jirby is a completely open book on how they cook their BBQ. The consistency, care and skill they bring to every cook is what sets them apart. And even if you're an amazing BBQ cook on their level, them giving up their secrets doesn't hurt their business as most of us (their customers) are not that level and would happily pay to enjoy their food.
It would be interesting to see you do a pellet series with these tips since there seems to be so content from great BBQ cooks using offsets.
EARTH TO BBQ wannabe…The Brisket RUB sold at Walmart was NEVER THE SAME RUB they used at the restaurant. They did a video on it and then taste tested and the reaction was not good …Videos were removed from you tube
Cool video!
Whoa
Goldees is the gold standard
“Don’t use this method if you’re not using an offset”….oh man double negatives are like a 10 car pileup in my brain 😂
the crack lawry's needs MSG!!! HIYAAAAAAAA
Thats one way to do it!