Why The Goldee's Method to Brisket Is Number One
In this video I smoke a brisket using the Goldee’s method. Goldee’s BBQ is a BBQ restaurant in Fort Worth Texas. It was voted the number 1 BBQ joint in Texas.
They recently have gone on video showing their method of cooking a brisket. So that is what I try to replicate in this video.
I also show you how you have to adjust your cook if you are doing an overnight rest or hot hold on a brisket.
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I think it’s obvious this guy doesn’t know how to trim a brisket! This guy would be out of business if we had a barbecue restaurant. He butchered the point on that brisket unnecessarily.
Yup. Just about enough brisket left for a sandwich. Great trim job. NOT
Has anyone tried cooking 1st leg of 8 hrs fat down and then the rest of the time fat up? I did it yesterday and it came out great.
Very good insight. Thank you
You want the best quality brisket? Try American Criollo beef. It cooks similar to wild game, but there's a lot less fat to trim!
Brisket looks great but let's discuss your ability to time travel! 😂
This guy trimming like he made of money. Brisket is not cheap.
It was over cooked. The bark should not be burnt .
The Michael Jackson of butchers. Cant resist cutting and cutting. Bet his dog is laying around saying no mas no mas.
Beautiful! How long did you let it rest after coming out of the warming cabinet?
Nice job.
Read the "Ingredients" list on the bottle. It says " Grand Champion Beef Rub: Ingredients: Spices, Salt, Dehydrated Garlic, Dehydrated Onion, Natural Butter Flavor (contains Milk), Dried Porcini Mushrooms, Chili Powder (Chili Pepper, Salt, Cumin, Oregano, Silicon Dioxide to prevent caking, Garlic), Celery, & Corn Starch. CONTAINS: MILK.
All in all not bad, Don't know what Natural butter flavor is and the first ingredient is a little vague "Spices", well that could be most anything I suppose. I think I'll stick to Salt and Pepper. Thank you for taking the time and making this video. Big thumbs up and and a sub!
Dude you really trimmed a lot of meat of that
wow great helpful ep !!! and a major thanks for taking so much time to add thoughtful details to everyones comments…few do this !!
A difficult brisket to trim for sure. Probably not a good one to purchase, but hard to tell when packaged. You kept calm and did a good job. I would have been too frustrated and ground the whole thing.
Too tender. Anytime video maker avoid knife tenderness test, lol!!!!! U know the problem.
I'll be trying this method for my next brisket, except I plan to let it rest at ambient temperature until it cooks down to 170-180 before wrapping. The problem is I ordered all the Goldee's rubs and their sauce to try the Goldee's method with the Goldee's rub, and it's been 4 days without any shipping updates, so I may have to just do something else. Brisket is good until the 30th though, so I've got a couple weeks.
What is the purpose of the beef tallow? Can you use something else as a substitute? Butter? Other? What do you recommend as a substitute for tallow? Thanks.
Short version:
I only trim the deckle out and leave the rest of the flavor – I mean fat.
Rub the whole thing with lard.
I season with equal salt, pepper and onion powder.
Put it in my Pit Barrel cooker for a total of 6 hours flipping once at 3 hours after mopping twice. Once at 45 minutes once at 90.
Mop again when flipped and then 2 hours later.
Last mop at an hour.
Take it off. Wrap in butcher paper with a little mop and hold it in a 160 degree oven for 10 hours.
Never overcooked and it comes out like butter. Best brisket I've had anywhere and honestly, I'm ultra critical of my food.
The mop is only for flavor. Pit Barrel doesn't dry anything out.
Oh – mop is 50-50 apple cider vinegar and water, a tablespoon of lard, 2 lemons squeezed for juice, 1 handful crushed red pepper. I heat it on the lid of the Pit Barrel.
Basically trimmed it all down into a steak 🍖meat. 🤔
I have cooked hundreds of briskets different ways. That brisket he cooked is overcooked and dry. Need to wrap it after the first 5-6 hrs. Also the smoke ring will develop the same in only 5-6 hrs. 12 hrs not needed unwrapped !
I go by 190 all the time. Then hold in oven wrapped in foil overnight 8-12 hours or longer. Works for shoulders and brisket. Comes out like jelly every time. The reason is fat connective tissue and collegen continue to render at any temperature above 160
I gotta try this no wrap method just once.