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32 Comments
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"This is exactly how I used to do it at F(beeeeep)" ….I WONDER what he said 😂
There is basically no smoke ring on any of those briskets…. smh
Dammit I just bought a 275’ roll of butcher paper 😫
I love it “you can all go to hell I’ll go to Goldee’s” that should be a t-shirt but I’ll go to Aaron’s
Imagine a world where there was a formula for cooking BBQ with absolute McDonald's predictable results. We would all quit and take up golf 😢.
Honestly I believe foil boat is some next level stuff. that bark is unreal that the foil boat gets.
BBQ Rockstars! How fun!
And the debate about how to do a brisket will never end. Commercial vs your home brisket. Ask Robert Zaragoza. He is not commercial or competitions. But once you have had it. YOU WILL UNDERSTAND. Damn good eating. You go into food-coma sawing toothpicks with a smile on your face. With your favorite blanket knowing, there is a God!
As for the guy from Texas Monthly… tough crowd but the eating is good.
Yoder is the guy that has nothing to do with Texas barbecue and makes it his entire personality. Kinda cringey like just be yourself bro.
franklin does meat side up
What kind of pit is that?
This helped me save money on trying butcher paper .
Do you think the paper wrapped one (second in line) was more smoky due to the aerodynamics created by the blocker log? As the heat and smoke are directed over the top of the log, it came back down on the top of the middle brisket, and not the one closest to the log?
Such a great video!!
Great Video. Those folks know their stuff. Thanks for the education!
Different is better….
Not sure about the liquid fire starter but other than that great video.
Has anyone tried a paper boat!?
Dammmmmm again what an awesome video. Couple of questions for ya….. At what temperature did u let it cool down to before putting it in the warmer and what was the warmer temp set at? How long was the rest time
I wish you can do one brisket with all three methods in one 👀
What if u find out a process to do one brisket but with all three for you paper and rested
So what's the story between him and Bradley?
Had Goldees for the first time today. Excellent and worth the wait.
Excellent, informative video. I saw it when it was first published; I'm seeing it again as I have a brisket prepped for the foil boat method as we speak. 😉
Regarding Daniel Vaughn's closing line about the naysayers on his most recent Texas Monthly Best BBQ report in Texas – "you may all go to hell; I'm going to Goldie's" – is actually taken from the legendary Alamo defender, Davy Crockett. Crockett was originally from Tennessee where he was a legislator. He served three terms as a US Congressman there (his native state), yet was defeated after his 3rd term. That's when Crockett famously announced: "You may all go to hell, and I will go to Texas." Well played, Daniel!… well played, indeed! I can't think of a better connection to the current uniqueness of the Lone Star State than to such a tribute to a legendary Texas figure. 👍💜😇
I laughed when the car burned out, and he said , get it son! Just a one cool dude.
I’m curious what you guys think.. first off, I’m speaking only of a family brisket. So I have a nice charcoal grill, I can add wood chips aka smoke, plus the lump charcoal I can get a Smokey flavor easily. But I’ve noticed that cooking 100% on that grill tends to dry out the meat as it cooks.. my plan is to get the brisket started on the grill, add that Smokey flavor, then transfer to a foil pan and add some onion soup + carrots potatoes onions and celery, then bake it until it’s done. Pull it out, let it rest, let the veggies cook, serve when the veggies are done.
The best one I ever cooked I lost control of my ugly drum and it got super hot. Once I got it reasonable I wrapped in butcher paper with a couple spritz of cider vinegar followed by a long rest in a cooler. Had people asking me if I could cook one for them after trying.
You lost me at lighter fluid. Dum ars!
I am curious to try the first 3-4 hours on a grilling mat. Has anyone tried this?
Well I know what I am trying on the brisket I have in my fridge. Thanks for the video. Keep up the amazing work
Jeremy, what temperature did you smoke the briskets? Thank you for an outstanding video, maybe the best Brisket video I have seen! Really appreciate the time and effort you spent on making this event happen!!!! We have been following your videos for a long time. I think the first one looked like it was in California somewhere in you back yard cooking a brisket.
My OCD goes crazy when you leave a smoker door open. I live in a cold climate and I could never do that. 😂