#1 Brisket In Texas - I Tried The Goldees Brisket Method - Smokin' Joe's Pit BBQ

[@HappyBuddhaBoyd]

I used to wrap my brisket, but the crust would never become the bark that I wanted. I found the perfect way to do it now. For a 7lb cut, I use my pellet smoker @130F for 6-7 hours, then roast it uncovered in the oven for 8-10 hours @225F. For tangy, I use mustard as the binder and a hint of cayenne in my rub. For sweet, I use maple syrup as the binder and brown sugar in my rub. Either way, when I move it to the oven I always glaze it with the tallow. This method always gives me a beautiful crust and has always been moist and delicious. I only wrap it when it goes to the fridge or freezer, but usually there isn't any left.

[@nickma71]

I use Weber charcoal. I first had a Kettle, then the WSM. Like your pellet, I don't want to do the work of feeding the offset with things to do. I also put it in the oven. I saw Harry Soo doing it and thought it is worth a try. I can add charcoal but after 10 hours, that is enough. I don't add sweet.

[@willdockery1829]

I render the fat trimmings on the smoker while the brisket is on. I take it off after it’s rendered to cool down and use it as my “liquid gold” and pour it over my brisket prior to wrapping it. It’s a game changer to me.

[@Texanrider76465]

That’s a great idea! Thank you for sharing!

[@oskarkarrera]

That sounds excellent & add some beer & wiskeeyyy to the mix make Ur own sauce makes U content & horny 😂

[@FH-cn3mg]

I just did one this weekend and added tallow before wrapping. It was amazing.

[@nickma71]

I do that. Of course Joe has more videos with trying something different than I have total briskets cooked. I saw Jeremy Yoder do it, and I wasn't going to buy beef fat while throwing trimmings away at the same time. Adding Lawrys to the SPG also made a noticeable difference in each bite.

[@TheFantasticG]

Man, I just assumed this was wide spread. I've been doing it the same way for years.

[@brentturner7232]

I learned so much just by watching you trim it...that's the thing I struggle with. Thanks for taking the time to share the trimming technique.

[@tiffanygamez6375]

Trimming is just one those things you have to keep on learning more and keep on Trimming more brisket. In time you will have a feel for it and you just do it.

[@ghankghank]

@@tiffanygamez6375 The other thing that has to be learned is a mindset when trimming. Gotta know that you need to trim freely and use those trimmings for other things. It's ok to cut off meat in order to shape it.

[@ericparker163]

That trim was legit af.

[@michaelbernard9008]

I love your trimming brother ride on

[@CyberSapperTech]

Thanks!

[@SmokinJoesPitBBQ]

Thank you so much🤘

[@SoonerStoneAI]

U can render ur trimmings from ur brisket for the tallow, smoking them in a foil pan and using the drippings from that will work too.

[@benvasilinda9729]

Probably one of the best briskets I’ve ever seen done.

[@SmokinJoesPitBBQ]

Thank you Ben 👍

[@HappyBuddhaBoyd]

Low and slow wins the race.

[@antoniobravo520]

I don’t really know the history of when brisket was first smoked in TX, but I’ve wondered if back in the day they used foil or paper and my hunch is they didn’t, but who knows. Seems like the No wrap is just an old method that is being revisited and people are realizing it’s a solid method. I’ve tried butcher paper and also found a slight “taste” from the paper so I just stopped doing it and it’s worked great. Good to see different styles introduced as at the end of the day, it’s all preference.

[@madtonesbr]

The top places in Lockhart and other places are doing a great mix of traditional techniques and innovations, this being a good example. I’m glad they’re open minded while still keeping what works and not getting lost in novelty.

[@iR3J3CT_]

I like to use the foil boat, while cooking initially on the top shelf i use a pan to catch all the drippings under. When i put it in the boat i pour all the tallow into the boat until its probe tender. Then wrap in foil using the same tallow , let it rest in my oven for at least 4 hours if i end up short on time for whatever reason. At best try to do an overnight rest, 8 - 12 hours. I do use the Goldee's rub, that stuff really is good. This method is just what i prefer, comes out perfect for me and have never had a complaint, even from my kids!! Plus they ACTUALLY eat the left overs if there is any left the next day or 2!

[@SmokinJoesPitBBQ]

Love it. 👍

[@dhansel4835]

I have always wanted a pellet smoker/cooker and last Thanksgiving black Friday Lowe's had a $500 off their Pit Boss model 1150. The offered FREE assembly and FREE delivery. I have watched countless You Tube videos so when I stated cooking I did what people said to do. I love how you can control the temp and measure the probe temp with the APP on your phone. I have used it 3 times and my freezer is filled with vacuum sealed ribs, chickens and pork loin. There is a nice pink smoke ring. No matter which grill or pellet smoker you have it's all about the trimming of the meat, seasoning of it and the time and temp of cooking. Great video.

[@davy1972]

There's a handful of you guys on KZbin that are killing it. Mich appreciated.

[@Kro_man_tx]

Who's Mich? 😄😄

[@davy1972]

@@Kro_man_tx Mich and I go way back. 😌

[@888HUSKERS]

Another way of doing this is to put it into a foil pan and put foil on top. Just put rendered tallow from your trimmings in there and a shallow layer of beef broth made from the trimmings and beef short rib bone marrow. You’ll end up with a very intense rich beefy flavor that stays moist and is perfect for catering since it’s already in a foil pan. All you have to do is take it out of the food warmer when your ready. The key is the long hold, Panther City BBQ also does the long hold in food warmers. All of them do as it helps to continue rendering fat without making the meat tough. A lot of high end restaurants use these warmers and factor them into how they cook stuff. Honestly though the real key to some of Goldee’s good food is how they do ribs. All the best rib restaurants regardless if they are Texas Style or KC Style use a rotisserie smoker that has a separate fire box with a lot of separation between the meat and the direct heat. Think M&M and Old Hickory rotisserie smokers, don’t believe me check the videos and pictures. Goldee’s uses that big M&M rotisserie for ribs and Slaps in KC uses a half dozen Old Hickory rotisserie smokers. Problem is it’s very out of price range of a common man to buy these so everyone pushes these backyard offsets on us because there is so much money to be made off these. Yes they cook on them but only for videos or small things like Turkey. Goldee’s cooks briskets on the big Millscales and they are usually far from the firebox.

[@SmokinJoesPitBBQ]

Thanks for watching 👍

[@Joeskee68]

OMG!!! Joe you KILLED IT!!! I'm your neighbor 1 state over in Arkansas...ain't nuthin like that being smoked here. Goldees rub, but your expertise bro! I'm hoping to get over your way soon and also to get over to Goldees to try their stuff this summer. Great video. Keep the excellence Smokin' Joe!!!

[@Joeskee68]

@Dm-M1E yeah guy. Nice spam

[@pgski13]

I did the Goldee's method using the Goldee's brisket rub a few weeks ago. First time unwrapped for me. It was amazing. Best brisket I've ever done for sure. I will be doing this way from now on.

[@DirectusVeritas]

What made it so much better? The flavor? Tenderness? Color?

[@fabiankawau3362]

​@@DirectusVeritasand why do people trim the fat off for 🤔 that's the best part nomnom🍽️🍺

[@artemthetrain14]

​@@fabiankawau3362too much and it wont render and it will no longer be the best part nomnom

[@JN-53]

I am sorry but Goldees……. THE BEST FREAKING BRISKET I EVER TRIED. Not only that, but everything on their menu is freaking fireeeeeeeee!!!!!! THEIR HOMEMADE FREE BREAD IS EVEN AMAZING. Nothing tops Goldees and i’m sticking with that opinion 110% of the way.

[@cbravo1081]

1000% agreed!

[@felipemata2960]

Have you tried burnt bean in Seguin?

[@davidrussell631]

Actually they did change their cooking method. I just watched a KZbin of one of the owners videos from a couple years ago where he was pulling a dozen paper wrapped briskets off the smoker to hold in the warming oven. What was interesting was how he said he’d let the pan of four that felt perfect to cool down to 140, the same temp of the warming oven, and the other two pans, one pan a little maybe too tender and the other more tight, would go into the warmer at different internal temperatures, the former at 130* and the latter much sooner, like 170* if I recall. Been wanting to try the long hold for a while and I’ll be using a cheap roasting oven when I do in the next week or so. Still not sure if I’ll stick with the foil boat or go back to paper, though. Since my little offset is sometimes hard to keep under 275, especially after meat is hot, I’m a little hesitant to let it go unwrapped the whole time like I have with pork butts.

[@JoshChristiane]

I see tons of people making brisket videos, and the huge majority aren't very good... But this was a good one. Great work, Smokin' Joe! There are only two things I'd do differently for personal preferences. 1. I prefer butchers paper over foil because it allows the brisket to breathe better and not just steam/boil internally, plus some smoke still gets in. 2. Salt and pepper, nothing but salt and pepper. Both of these are solely what I've found works best for my palette, not necessarily better or worse, just how I like it as a Texan. Great video!

[@tonypipTexas]

Love your calm delivery style Joe!

[@malabird]

Ive be doing a no wrap smoke, once its done. I let it drop to 170, then I throw it in my oven for 12 hours, wrapped in foil. No fat, just what ever i used to spray it during the cook. So good every time

[@horacejones5226]

What temp in the oven?

[@SiLKvL]

@@horacejones5226that’s what I’m trying to figure out lol

[@privateusername2222]

@@horacejones5226hold bake button on your oven, give it a negative offset… now you can use your oven to hold at 150,160, etc

[@privateusername2222]

@@SiLKvL hold bake button on your oven, give it a negative offset… now you can use your oven to hold at 150,160, etc

[@ghankghank]

This man isn't shortcutting any of his taste test bites. Bravo, sir. Appreciate your sharing of the info.

[@SmokinJoesPitBBQ]

🤘🤣

[@seanbeattie6752]

​@@SmokinJoesPitBBQ6j glgjgll

[@Kjellmclean]

Definitely bit into it with purpose... Like we do without the camera! 😉

[@igotJesus88]

One thing that might help is he puts the liquid tallow on the bottom and sets the brisket on the tallow. Then the bark won’t soften as much.

[@cleric670]

No clue how the YT algorithm sent me this video but you're quite the culinary craftsman and I'm hungry AF right now.

[@zakelwe]

It seems to be a different way to get the same result on the outside in regards to texture. I can see the advantage of the beef tallow at the end rather than mustard at the start taste wise. I don't get the use of warm water rather than mustard. Might as well just put the brisket somewhere warm to "sweat" and make, if it is just to make the fat sticky, before applying the rub.

[@SmokinJoesPitBBQ]

You can definitely let the brisket come to room temp but if you don't have that time, this method works. 👍

[@mikeyboy726]

I like when he tasted the big 'ol slice... in two bites. He's a good eater. Love this guy.

[@SmokinJoesPitBBQ]

Thanks for watching 👍

[@DaviMqrs]

Had my like in the first few seconds because I respect people barbecuing no matter what.

[@SmokinJoesPitBBQ]

Thank you👍

[@theftworthrealtor]

Great video, I was just at Goldie’s last week for the 2nd time, bought some of that rub and can’t wait to try it on my next cook…I tried doing a no wrap cook last week but the weather had different plans…next time with the Goldee’s rub and no rain, hopefully…

[@BionicJames]

@Smokin' Joe So the total cook was 24 hours? 12 hours unwrapped @ 250 degrees , let it sit until internal temp is 160 degrees. Then wrap and cook @ 155 for another 12 hours?

[@SmokinJoesPitBBQ]

It was a 12 hour cook with a 12 hour hold. The brisket is no longer cooking at 160°. 👍

[@BionicJames]

@@SmokinJoesPitBBQ got ya, thank you sir.

[@leaguecitysmokeshow8088]

Man! I can almost taste that brisket! Going to California and smoke one for my granddaughter’s birthday party next month. I’ve cooked plenty of briskets but never with Goldee’s brisket rub so I’m taking a bottle with me. Thanks Smokin’ Joe from League City Smoke Show!

[@SmokinJoesPitBBQ]

Awesome! Travel safe and have fun. 👍

[@JBrooksNYS]

Once the bark is done and its not gonna take any more smoke, I wrap in foil and finish in the oven to soften the bark it and get the brisket to temperature

[@rob_wade]

Love the video and technique, thank you! The lowest my oven will go is 175 degrees. You rested yours for 12 hours at 155. How long would you recommend resting at 175? Thanks!

[@brianthenichols]

If you have a pellet smoker set it to 155. Same difference.

[@rob_wade]

@@brianthenichols Thanks, but I only have a stick burner.

[@SmokinJoesPitBBQ]

You can hold it for several hours at that temp. I probably wouldn't go more than 5 hours. Make sure it cools down to at least 160 before you toss it in your oven 👍

[@rob_wade]

@@SmokinJoesPitBBQ Thanks, I'll give it try!

[@barddzen]

I have an issue at times and don’t know how to solve it: I do brisket cooks generally 12h unwrapped @ 200, wrap with tallow till hit 203, rest in cooler till eat. This produces a decent brisket but at time there is a GIANT fat pocket inside of the meat that I then have to cut off the slices. The outer fat cap fat is rendered, but this is inside and doesn’t seem to render much. Any ideas what I can tweak or do?

[@44240xtp]

Hear is an Idea: Mop with tallow after bark is formed and don't wrap until done with a temp of 205. Wrap for resting in oven at 180 degrees for a hour soak and turn off oven . Leave in oven until oven cools off naturally. I made a cheap choice grade brisket taste good that way.

[@RemnantsOfBeauty]

I think you'll need to make a comparison video and cook both methods at the same time. Seems like a good video idea!

[@oreanbrown7741]

Great Brisket!!! I went to Goldees a few weeks ago, and the brisket was awesome. The kiln dried wood is pretty good, however Goldees actually uses really wood not kiln dried. ✌🏿✌🏿✌🏿.

[@nskimn8r884]

Excellent brisket! My son and I showed up at Goldee’s over Memorial Day weekend. He classified the fatty part of the brisket as a liquid. It just melts in your mouth. Definitely worth the trip!

[@SmokinJoesPitBBQ]

Nice buddy. Goldees is definitely on my go to list. 👍

[@stephenma4972]

How do you get the point and the flat to temp the same? I wonder if its because the briskets I buy are usually smaller, about 11-13lb before trimming and the point is really thick and the flat is really thin. I like how you trimmed yours, very detailed, will try it next time. I never knew to trim the "mohawk"

[@SmokinJoesPitBBQ]

It's all in the trimming. I try to remove the mohawk and make the brisket as flat as possible so the brisket cooks evenly.

[@stephenma4972]

@@SmokinJoesPitBBQ Thanks. Im going to buy another brisket and smoke it next week. I have a pellet smoker and the last brisket I did (12lb before trimming) I smoked at 225, and it was hitting temp of 195-200 in 5hrs in some spots. Im wondering if the next one i should smoke at 200 degrees? What do you think?

[@chadacampbell99]

Really enjoyed your video. I’m pretty new to the smoking world only been doing it since march. My wife and I have a taco truck in London Ontario and we are selling smoked brisket tacos now and it’s been a hit since we started selling it. Appreciate the info and always love to see how the masters do it. Cheers!

[@SmokinJoesPitBBQ]

Nice! Congratulations on your business 👏

[@100smp]

Great cook! Can I ask what temperatures you cooked this brisket? Did you cook same temp throughout the cook?

[@SmokinJoesPitBBQ]

It was 250° the entire cook. Thanks for watching 👍

[@bobbicatton]

Wow, Joe! Sure does look incredible!👍😊Kudos to Goldees for making changes to their already award winning method!

[@SmokinJoesPitBBQ]

Thank you Bobbi! Hope you're doing well 👍

[@joekorte5401]

I was one of the crazy's that waited in line at Goldies. Was it worth the wait? NO, but I had a good time. Maybe I had a bad brisket, but the pieces i got were super dry (and I ordered the point). Your brisket looks way better then I had at Goldies.

[@poplarfire5434]

I just tried Goldee’s BBQ yesterday. That was some of the best BBQ I’ve had.

[@NorthernThaiGardenGuy]

Joe how does this compare with your current methods of cooking and holding and is it enough for you to want to change anything for your food truck?

[@SmokinJoesPitBBQ]

We use butcher paper. Although there's nothing wrong with this method, we won't be changing what we're currently doing. 👍

[@Pinion512]

Wrapping a brisket is just weird to me. I didnt start seeing that until I moved to Texas. Kind of the same with using post oak and/or white oak for smoking. I generally prefer red oak and pecan for smoking beef and no wrap. I'm anxious to try this method, thank you for showing all the detail.

[@theformulated1]

If it's #1 in Texas, then it's #1 in the world.

[@normanburns-ko4ro]

I season mine with salt and pepper and cook/ smoke for 6 hours then I coat it with zesty Italian dressing completely, wrap it in foil and put back on smoker for another 6 hours at 275-295. You can’t pick it up. It falls apart and the garlic and seasoning is thoroughly absorbed. I know everyone that has eaten my brisket says it’s the best they ever ate.

[@selwynlawson7596]

What a compliment...smile. It sounds like a winner!!!

[@MikeListon-tk8ir]

Brisket that you "can't pick up..." because "it falls apart" is an overcooked brisket. I use only salt and pepper, real Texas style. If you want to sauce it, or add your own spices, be my guest.

[@roseanneroseannadanna9651]

@@MikeListon-tk8ir I'm pretty sure he isn't meaning it completely falling apart. A full brisket can be hard to handle so it may break hence I use a large pizza peel form my briskets, butts.

[@MikeListon-tk8ir]

@@roseanneroseannadanna9651 If he said it he meant it. It's overcooked. Aaron Franklin picks up his briskets all the time. Also why use a peel for your butts when you're going to fork it apart? That's dumb, like you.

[@ColonelAngus100]

I'll take my brisket without the rancid vegetable oil please

[@smokingtarheel3003]

That looks amazing. Congrats on the Texas Monthly review by Daniel Vaughn!! I wish you could bring the food truck up to North Carolina!

[@SmokinJoesPitBBQ]

Thank you buddy 👍

[@adc94597guy]

😅

[@VTwinFTW]

Did you spritz the brisket at all during the cook? If so, how often?

[@SmokinJoesPitBBQ]

I did a couple of times once the bark is set.

[@VTwinFTW]

@@SmokinJoesPitBBQ thanks for the quick reply!

[@jeffreycurtisjr9195]

What if I’m Running A pit boss pellet smoker ? What do you suggest

[@SmokinJoesPitBBQ]

Do it exactly like I did at 250° but cook yours fat cap down. 👍

[@Treyshadow]

Insane. Loved this video. Talk about the best thing to watch on Father's day.

[@Kjellmclean]

It'd be nice to enjoy a plate of brisket on Father's Day, without all the work! Lol 🍺🤠🇺🇲

[@marcolora2947]

Awesome video!! Curious. You cook at 250 for 12 hours. Internal temp of brisket is 200*F. You wrap the brisket in foil. My question is do You put it in smoker for another 12 hours at 155*F? 10:34 thank you for your time!!

[@SmokinJoesPitBBQ]

I have a food warmer I hold it in for the 12 hours without smoke. 👍

[@chadbutler7389]

I just finally saw this and I was wondering about the Knife you used to trim the Brisket? Info would be awesome! Thank You!

[@SmokinJoesPitBBQ]

Search Filet knife here. It's the Firestorm Alpha knife. dalstrong.com/?ref=4399498.837

[@Kro_man_tx]

I think I am going to experiment with my new pellet grill with this method. Instead of going right to 250 degrees, I am going to do 2 hours of "Smoke" setting, and then bump the grill to 250 degrees, and run it till it's at temp. Then hold at 165 for 12 hours.

[@fzuniga511]

Would the holding process be the same if I put it in an oven for 12 hrs?

[@SmokinJoesPitBBQ]

Yes bit more ovens don't go to 150°. Any higher than 150° and you risk drying out the brisket

[@stevecastro22]

I sitting here watching and salivating! Going to try one for father's day. Thanks for sharing with us Joe.

[@SmokinJoesPitBBQ]

Thank you Steve!

[@davidortiz886]

@SmokinJoesPitBBQ, once you took off the brisket unwrapped at the 195-200 degree mark, how long did you leave it resting before you wrapped it in foil with tallow?

[@SmokinJoesPitBBQ]

It didn't rest at all. I took it out of the smoker and immediately added the tallow and wrapped it.

[@davidortiz886]

@@SmokinJoesPitBBQ Reason I asked is because I tried this method but after the long 10-12 hour rest, at 155 degrees in oven, it seemed to overcook a little . I even took the brisket out after reaching 190 internal temp before wrapping…Wondering what I did wrong

[@lisacashaybrown6996]

@SmokinJoePitBBQ, what is the name of your knife again?

[@SmokinJoesPitBBQ]

@@lisacashaybrown6996 Dalstrong firestorm alpha filet knife. Please use the link in the description box. 👍

[@lisacashaybrown6996]

@SmokinJoesPitBBQ I must be overlooking it. I clicked on the 2 available links and I didn't see anything.

[@CarlosHernandez-ey3yd]

Your trim work is spot on. That damn brisket was VERY aerodynamic. WOW!!!

[@bourbonbrewque9433]

In a pinch I have used a stick of unsalted butter to hold in the foil. Really does the trick on that that bark. I agree it just feels right holding in tallow tho.

[@michaelf3492]

I’m going to smoke a brisket this evening with a pellet smoker. Thinking about using the foil boat method, followed by the Goldie’s Wrap you detail for the whole. Any suggestions/ opinions would be greatly appreciated

[@SmokinJoesPitBBQ]

Follow this video but on your pellet smoker 👍

[@-ZIO]

God Bless Texas

[@jonathanclarke708]

So a few things quickly if you could answer. What temp an for how long is the brisket in for? what point do you take it out to wrap it and add tallow? Once that is done how much longer does it go in for until out for rest?

[@HappyBuddhaBoyd]

That all depends on how you cook it. If you oven cook it, then at least a hour per pound between 225-250F until internal reaches 195-205F. Then reduce heat to 180-200F for 2-3 hours. Wrap or unwrapped... your choice. Glazing and rub is also a personal preference. I like to smoke my meat for 6-8 hours at 130F before cooking.

[@FloridaEgyptian]

Thank you for the video, I am trying this method right now on a New Zealand grass fed wagyu brisket. Will let you know how it goes.

[@SmokinJoesPitBBQ]

Very nice!👍

[@FloridaEgyptian]

I like how the bark came out and the flavor. However, this method did dry out the brisket compared to my go to 4-2-10 method. I think this is because 12 hours uncovered really allows the moisture to excape. I think what I will try different next time is to mop the brisket with tallow hourly after the 6 hour mark, to allow more moisture to spread in the brisket. I saw this once on the Goldees beef short ribs video. Will let you know how that turns out when I get to it.

[@thegreenerthemeaner]

What temp is the Brisket when you begin to trim and Season? I feel this is important. I like to Season my Brisket, wrap it, place in the Fridge fir a few days then pull it out and let it sit out for a couple of hours before Smoking.

[@michaelcribb7205]

I had someone cook a brisket in tin foil and he used tallow he said it was so juicy and the bark was excellent im going to test this methtmy next brisket im a newbie when it comes to brisket I also saw a guy cook one without trimming any of the cap or fat off he said it was the best brisket he has had ever

[@madtonesbr]

I love the care and cleanliness you put in your entire process. Completely clean smoker and prep area, it’s quite the effort and you make it look incredibly easy, something that only comes with knowledge and a lot of experience for practice.

[@fredstevens129]

You seem like a really nice guy. I enjoy your videos. Keep up the good work.

[@DirectusVeritas]

Didn't quite catch what made this distinctly different or better. Seems like it's good but if you're already good at making brisket, that is a likely outcome. What about it would make someone say they should switch?

[@chris415-a]

I'm curious if instead of putting in foil and back in the oven for 12 hours at 150, how would a souvide work for that final stretch? Might need to try next weekend, thanks for the video

[@toddbaird5938]

15:39 Joe, your videos are the best! Thanks for doing you like you do!

[@SmokinJoesPitBBQ]

Thank you for watching 👍

[@hercnjerc]

After you pulled and wrapped in foil, how long did it take the internal temp to drop to 160 so you could start the 12 hour rest?

[@SmokinJoesPitBBQ]

It was just over one hour. I placed it on a rack to allow air to flow under the brisket too. 👍

[@hercnjerc]

@@SmokinJoesPitBBQ Just to confirm, during the hour it took the internal temp to drop to 160, was the brisket wrapped or unwrapped?

[@SmokinJoesPitBBQ]

@@hercnjerc it was wrapped sitting on top of a cooling rack.

[@thenext9537]

I've been eyeballing this method for my pellet vertical smoker (a pit boss). I held a brisket at 175 and that was fantastic (8 hours). I've done the foil boat, butcher paper (I don't like butcher paper), and the foil wrap is my go to. I want to try this method now.

[@mikemoore2692]

Did you try this method? I have the same smoker and want to try it.

[@jesserocha5931]

Nice!! Any water pan?

[@MetalDetectingwithRandy1]

WOW!! Great video. I will give this a try. Thanks for sharing.

[@SmokinJoesPitBBQ]

Thanks for watching Randy. 👍

[@bmoc1925]

Great Video! Can you please tell me the Size of that wood your using? Length and width Thank You

[@tomg6286]

Thanks for letting us know all the products your using

[@MrColeman631]

What is your opinion on why they switch their method from butcher paper to foil when holding brisket?

[@lastmanstanding5117]

Nice! I'm pretty sure you wouldn't have to hold it for 12hrs once wrapped though. I'll have to try it. Not sure how many people have that much patience 🤣. Also I thought of when wrapping and letting cool a little to then put it in an ice chest to hold for a few hours instead of using more wood or whatever. Definitely gonna try it out. Thanks for the content!

[@kg40025]

Would the oven suffice for the last 12 hour cook?

[@SmokinJoesPitBBQ]

Yes because all you're doing is holding it at a very low temp.

[@anthonygarza3631]

Hey Joe, another great cook. Do you remember how long it took for it to hit 165 internally before throwing it on the PK. I know you can you a thermometer just curious if you remember the time it took.

[@SmokinJoesPitBBQ]

It usually takes 1 hour. 👍

[@EdgarHernandez-et7hm]

How many time take you get the 165 internal after you wrap?

[@SmokinJoesPitBBQ]

It usually takes about 1 hour.

[@lozochild]

How many splits of post oak did you use for the 12 hour cook?

[@SmokinJoesPitBBQ]

I used 2 boxes and a couple more out of another box. 👍

[@Naenatify]

I saw the untrimmed video 1st, then this one. So the point in trimming is to make it look nice & neat? More professional presentation?

[@SmokinJoesPitBBQ]

Pretty much. It's also to make the brisket more uniform so it cooks more evenly. 👍

[@Naenatify]

@@SmokinJoesPitBBQ ohhhhh...OK. thanks.

[@bustabass9025]

Ever use parchment paper instead of butcher paper to wrap? If so, does it work?

[@SmokinJoesPitBBQ]

I've never used it. It might not hold up but there's only one way to find out. 👍

[@MrColeman631]

So doo you prefer the goldees style or wrap with butcher paper to finish

[@pitmasterwannabe8575]

Great video. I want to try this but it makes the timing so difficult for the guy cooking for his family (without being up all night). Does anyone see a problem of holding the brisket for about 17 hours?

[@SmokinJoesPitBBQ]

You'll be fine. Just make sure the temp is above 145° when you're holding it.

[@pitmasterwannabe8575]

@@SmokinJoesPitBBQ Thank you Joe. Bought my brisket today. Probably start the cook around 11:00 am tomorrow.

[@davidcederbaum5399]

Is this the 7 inch Dalstrong Valhalla Fillet knife that is being used and not the boning knife?

[@SmokinJoesPitBBQ]

Correct. Please use the link in the description below 👍

[@davidcederbaum5399]

I was asking which knife specifically because the link did not take me directly to that particular knife. Thanks for the quick response. 7 inch Fillet it is. Currently out of stock.

[@SmokinJoesPitBBQ]

@@davidcederbaum5399 I honestly love the frost filet knife better. That's the one I use on my food truck. It's heavy and works great.

[@davidcederbaum5399]

Anyone one particular Frost fillet knife you have in mind. My cheapos are never sharp when I go to use them. Very frustrating.

[@robertwmarwin2018]

Is it. Really necessary to trim all that stuff off of a brisket I’ve seen a couple of KZbin where they don’t trim the brisket, and it comes out looking just as good and tasting just as good

[@SmokinJoesPitBBQ]

For me it is. You probably watched my video where I didn't trim a brisket and it came out amazing. It all comes down to preference. 👍

[@Edward135i]

Yoder makes the nicest smokers in the game, That thing just looks high quality.

[@SmokinJoesPitBBQ]

Yes sir. 👍

[@jamesmartinez1980]

Guess you haven't seen M&M smokers.

[@ericparker163]

You just need a cold beer in the mix Joe. Texas Bbq all the way. Love it.

[@SmokinJoesPitBBQ]

Great idea

[@basstruckman]

So when holding my pellet smoker goes down to 150° could I use that?

[@mbed0123]

Watching on my TV and have to literally stop at the end because of one thing mentioned throughout the video. You have stated that this will not be wrapped at all throughout the entirety of the cooking process, but yet have stated that you would be wrapping it. Even (here I am in the video) at the end you speak of the tenderness you get only from an unwrapped brisket........??? Am "I" missing something here? Either way good stuff on the video and stellar results I see. Looking at some post-oak myself for my next brisket. Thanks and keep sending the video's.

[@SmokinJoesPitBBQ]

It cooked the entire time unwrapped. I only wrapped it to hold it at a safe temperature. Once I wrapped it, it's no longer cooking. 👍

[@timriley1501]

Whoaa!!!! I love that you are using a Dalstrong knife! I have the "big" set and looked at getting some nice singles. I had some Cutco and gave those away to family that has Cutco, love Dalstrong.

[@petergriffinson1907]

Any water pan?

[@huahingolfer9624]

Great lessons! Loved the trimming info. What's the trimming knife?

[@jpstoehner]

Great video Joe. El Paso born and raised but in Dallas now.

[@zakkholguin3942]

Dude that looks absolutely delicious! Edit: I just realized you're based here in El Paso like 10 minutes from my house! I'm definitely gonna stop by!

[@SmokinJoesPitBBQ]

Thank you, come on down. 👍

[@mitbbew6901]

I love Creekstone Farms products but $200 for a brisket hurts lol Costco prime briskets really good and about 65 bucks where Im from

[@stevegrieb6596]

I suppose you can't argue with success, but I'm just more of a traditionalist. So, I sort of balk at adding tallow, and the long hold time at 150. And the foil. However, Goldee's Rub is every bit as good as advertised. My wife in particular will use it to season just about anything.

[@SmokinJoesPitBBQ]

I was really surprised on how good the rub is as well. 👍

[@deadbythirty4254]

Love brisket, my uncle makes it often for family gatherings and it’s easily my favorite thing to eat. Haven’t attempted one myself tho, some day haha. Great video !

[@Kjellmclean]

Do it! 🤗 I was intimidated and nervous smoking my 1st brisket 6 months ago but holy heck, I got hooked and now smoke a brisket every month! First one wasn't fantastic But, it was still pretty yummy... It's not intimidating at all anymore, in fact, I look forward to the process and, of course, eating it! 😁 🍺🤠🇺🇲

[@HappyBuddhaBoyd]

@@Kjellmclean I cook about 3 whole briskets a month.

[@sclay757]

​​@@Kjellmcleanyeah same!! I've been making them for about a year or 2 but I was so intimidated to do my first one lol. I had all the supplies and tools in my house for like a year before i finally took the leap. Now I'm so addicted to it and make one every other month or so and I actually find that same process that used to be so intimidating my favorite part of making a brisket. It's fun trying things, learning what works, what doesn't work. As you get better you learn how to try new things without ever messing up a brisket. Because that used to be my biggest fear to make a $60 piece of meat inedible. But I've learned as long you manage your fire adequately and render the fat properly pretty much everything else is a preference. I've made great tasting brisket doing many things people swear you shouldn't do like wrapping well after 165, not letting the meat cool down before resting, cooking in 6 hours versus 8 to 12. In fact no kidding my best tasting brisket I've ever made was when I did the most things "wrong" lol. Sorry for the essay. Making brisket is just a fun thing to get into so most enthusiasts can talk about it for hours lol. Keeping cooking those briskets!

[@Sc-jf3yk]

Problem i have is timing. I use 225 and it ends up about 20 hours for #13 brisket never had one only go 12 hours. Anyone know why. Is it just the lower temp?

[@dafox0427]

How long was the hold?

[@SmokinJoesPitBBQ]

12 hours

[@benjii7668]

Nice will try this method in a week. Thank you

[@SmokinJoesPitBBQ]

Good luck!👍🏼