Goldee's #1 Texas' Style Brisket……on a Pellet Grill?
Can a pellet grill make a Goldee’s Style Brisket? Or more specifically can I do it on the Timberline XL that Traeger sent me for this video (not a sponsored video – it’s just their grill!)? Tune in and find out! Watch next!
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What should I cook next on this Traeger? Which grill should I try the Goldee's brisket on next? So many questions – tell me what you think!!!
Pulling at 195 and long rest gives it more of a prime rib taste, especially the flat. Probing the flat at 195 most times feels tough but it really has a steak/prime rib bite and very tender but after a long rest.
Taking flat higher in the 200 plus range will get that crumbly mealy dryer feel, but the point will have that gelantiness bite.
If your point is probing in the 200’s and flat at 195, I feel that’ll be best.
My current brisket method now is the unwrapped and pull at 195 everywhere.
Thanks for sharing 🫡
I did a brisket this Christmas and did a lot of the things you talked about or did here (before ever seeing this video) I trimmed and seasoned my brisket and wrapped in plastic allowing it to sit for about 8hrs. I then cooked completely unwrapped on my pellet smoker, 200F overnight. I woke up, probed it and was around 162-165. Left it, got it up to 192F where it stalled so I raised to 225F and finished it to 196F on the point and 202F on the flat. Wrapped it in butcher paper and tallow and rested for 6hrs in a cooler. The cook was 16.5hrs. was a Sam's club prime brisket which looked way nicer than that Costco one, and it came out absolutely fantastic. Super juicy, super tender, great bark and smoke ring. couldn't be happier! So uncovered all the way method works great on a pellet!
only problem is i dont have a way to rest at 150F. My oven lowest is either 100 or 170
Do you have a recipe for this cook?
Blacks is by far the best, the original
On a pellet smoker I do 190 for near maximum smoke and it'll hit the stall sooner but I do 8hrs flat and wrap, then another 4-5 hours at 225 'til it hits temp. Perfect bark everytime. If I need it done sooner I'll hit it @ 250. Always comes out barked up and juicy. I let her rest for 2-3 hours before serving.
8:36 Forrest Griffin and Dan Hardy
This guy needs to stop eating so much bbq
What pellets are you using for the cook?
Did you spritz this brisket at all? I just finished this and spritzed every hour after the first three and the bark was very soft.
I bet the bottom turned out hard and burnt with that meat side right on the grates
But…. how long was the rest?
Yea, let me run out an buy a food warmer, right!
Love it
Try doing it to 190 and resting at 150 for 18 hours
Local HyVee has had some great briskets lately at 3.49-3.99 a pound.
I truly believe the trick to an amazing brisket is a long rest. I also pull at 190° and then put it in my toaster oven that I can dial in at 160°. My thought process with this is we go low and slow for hours to bring it up to temp, why not let it go low and slow to come back down to temp? Doing so allows the juices to slowly and evenly redistribute as it's coming back down to temp.
Hi there
I have a question please if you could answer
When you let it rest for 14 hours at 150
You done that in the traeger also?
@eatmorwvegans -Followed the directions (put on rack with fat tray below) and now in warmer. It seems firm. Did yours soften up?
So you pulled it early and didn't actually follow the Goldees method, plus 225 is too hot IMO on a pellet grill. I do 190 overnight, then raise it up to 275 or so to get to 190+, then rest ideally 12 hours. Also you need to cook a brisket on the top rack in a pellet grill, bottom get's overcooked from the radiant heat otherwise.
cook a pork butt on a traeger goldie's style!
Lose the RED hair…
Maybe I’m doing something wrong…but every time I have done a long rest and I put it in the oven under the keep warm setting, I get a dry lean. Any tips?
I’m afraid to do a long rest because I think it will dry out too much
I know I'm coming in late, but I was hoping to ask you what warming oven you're using. I've gone through some of your vids and I can't seem to find a reference to the brand/model, or any shots of it. Thanks.
Just wanted to thank you for this video. I made my first brisket, after buying a Traeger 4 months ago (first smoker). I bought it to make brisket but I didn't want to do it until I knew I would be successful. Followed this video almost exact and had the best brisket I've ever tasted. Thanks again!
Maybe a Water Pan under Brisket not to over cook bottom?
My advice is to use the second shelf in the Traeger and have it as close the middle (height) as possible. You will be much happier if you are used to cooking fat side up.
NIce of Traeger to send you that sweet grill!
You caught my attention being called "Eat More Vegans". What a great name for a BBQ channel!!!
Just did this except I didn’t have Goldiees rub and it was probably best brisket I’ve had
its not the Traeger that burnt the bottom, its your overcooking…
God bless, I hope you are doing well. I have a couple questions. I got this Traeger because of the “Keep Warm” option, which drops to a low minimum of 165. If I went this route, may I ask what would you do differently? To still be able to achieve that bark and juiciness. Also, what to expect if I’m at a higher temp. I appreciate you and your time.
I do not have a warmer, and our oven only goes down to 170 deg. How do recommend we rest for this type of brisket cook? Thanks, I enjoy your videos!