After spending time with the good people at Goldees BBQ, I want to share step-by-step how to make a Goldees Style Brisket in your own backyard, with whatever cooker you have!
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Music Credits:
All Other Music not listed below was produced by @ChrisDoughtyMusic
Streets of Rage 1 OST – Character Select
Super Dragon Ball Z OST – Kami’s Lookout
Yugioh Forbidden Memories OST- Egyptian Duel (Chris Doughty Remix)
Yugioh Forbidden Memories OST – Input Name Menu
Sonic Adventure 2 – Wild Canyon Inst.
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Sonic Adventure 2 – The Base
Super Mario Sunshine OST – File Select
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Kawai Sprite – Bopeebo & Breakfast (Pause Music)
SFIIIS OST – Sean & Oro Theme
Marvel vs SNK2 OST – Fight with the wind
Doug OST – Al and Moo Theme
Various Instrumental from Marvel Vs Capcom 2 OST
Various Instrumental from Parapa the Rapper OST
Digimon World OST – Tropic Jungle (Night)
Banjo Kazooie OST – Witch’s Lair
Yugioh Anime OST – 友情のデュエル
Donkey Kong Country OST – Bonus Room Blitz
Various from Cave Story OST
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Check out the Typhur Instaprobe with the links below:
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For those interested, I used a Choice Brisket from Kroger for this cook.
Again all of this information can be found on Jirby’s channel and the other’s I linked in the description. But after going to Goldees myself and seeing the full process of how they make their briskets, I can attest that Jirby is not lying lol that’s really how they do it.
The beauty of the “Goldees Method” to Brisket is it is very simple and makes an incredible brisket (#1 according to Texas monthly). This method works best on a big offset like Goldees uses, but as you can see in the video it works really well with a backyard cooker too. Hope you guys give it a try and let me know what you think!
Links to Goldees Rubs and the other equipment I used in the video can be found in the description box.
Take care y’all!
Ant in my country brisket is not very common or affordable can you recommend similar cuts to smoke like picania tri tip or similar
Great breakdown ant! Just one question… Generally before resting in the oven, I have always heard you should let the brisket vent unwrapped to ensure you are eliminating carryover cooking and the internal temp rising in the foil. Do u suggest wrapping right after pulling from the smoker or making sure the internal temp has dropped first? Cheers!
Yep typical squeeze the point and flat together and the fat layer between them oozes rendered fat and says look how juicy it it is 🤦♂️
I think this is a sign I need to do a brisket here soon. The fact you went through the trim which is the thing i struggle with the most and cooked on a pellet smoker which is what i have helps so much. Briskets have definitely got better but still not at the level i want it yet
Congrats on another sponsor dude! Gonna grab one of those thermapens whenever I get the chance.
That oven hack was neat, brisket looks amazing well done
That Doug background music was hitting pretty hard
Great video! When you go to wrap the brisket in foil at the end do you need to let it sit before wrapping it up to stop the cooking process?
The video I have been waiting for! How often did you put wood chunks in the smoke box?
So you throw away half the brisket before you even start cooking. 😅
Great video. That thermometer looks pretty good
i honestly dont think you have a clue.
I love your videos, but there ain't no way and no how that you are getting a 16 pound brisket to 203 in 8 to 9 hours smoking at 190 to 210.
Great video
Can you do one where you make ribs and brisket exactly like Terry blacks
Was that brisket select or choice grade?
Great video the one step I was missing is letting my brisket cool THEN place it in a warmer … thank you
Seriously, I've seen A LOT of bbq videos but you're one of the few that really explains things soo perfectly and simply. Keep up the great work. You earned a sub from me.
Drop the distracting closed caption please.
Great video! I appreciate that you acknowledge the contributions of others and then add your own. Chud and Jirby were my go to for trimming tips, but I learned a lot here. Bookmarking for later 🤘
I've become a big fan of doing the overnight oven hold, except I pull the brisket when the internal temp is 185-190F. It gets immediately wrapped in butcher paper with tallow, and that goes into a pan which is then sealed with two layers of foil. It lets the brisket do some carry over cooking to completely tenderize, and it avoids the pot roasty texture you often encounter by going over 200F internal.
I need to see a slice flopped over a finger to see if it hangs down limp like it's about to fall apart. That one looked pretty firm.
Found your channel a couple months ago and appreciate your stuff, especially for someone that is new to BBQ. Going to try my first brisket, also on a camp chef pellet grill (no smoke box unfortunately), and this video will be a huge help. I've watched a ton of videos from you plus Jirby, Jeremy and Joe Yim and appreciate that you have a one-stop-shop video for beginners as a reference esp for those of us using a pellet grill.
earth to Mr ANT..the Brisket rub bought at Walmart IS NOT USED AT THE RESTAURANT..it was a rub they made to sell at Walmart and based on the video they did about out…they didn't seem to like it….the brisket Rub from walmart contains SUGAR
Why didn't he add more wood chips. The bark looks horrible almost oven baked
American bbq is so wildly different man it's insane. People would point and laugh at me if i even thought about removing the fatty parts from the meat here because thats considered the best part
I plan on taking a trip down in a few weeks from Kansas to eat at Goldee's and hangout in the city for the weekend. I'm pretty excited.
Loving the sonic the hedgehog background music
Great video, thanks for sharing! So cool that Goldee’s and you were able to let us all in to see behind the scenes and allowing you to share.
What alternatives are there for the "oven hold"? Cooler? Leave it in my smoker at the lowest setting?
jonny blocked me on his personal and goldees page 😔
Good to see how much your channel has grown. I remember when you were still pretty new and I was giving you (friendly) crap about your pink beanie. I enjoy your content, man. Keep it coming.
Thank you for taking out the eating noises that all the other bbq channels leave in. I didnt come here for ASMR! Also, the info is very helpful and I appreciate you sharing
You had me clinging on this video til you went to the pellet smoker 🙄
How do you like your a7iv? And another entertaining video ant. 😃