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

Thank you for watching my #1 brisket in Texas video. On this video, I tried the new Goldees brisket rub along with their new way of holding briskets. Does this new method work or is it a fad? All I can say is the rub is so darn good and their ne way of holding briskets works so good!
Thanks for watching
Smokin' Joe
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[@davy1972]

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

[@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.

[@SystemLost]

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

[@guillermorivas9473]

Thank you for sharing all your Wisdoms Joe!!

[@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.

[@tonypiperato2944]

Love your calm delivery style Joe!

[@stanmoffitt9297]

I appreciate your videos! Thank you for sharing!

[@jimmyblair7597]

Joe, another fantastic video, keep them coming! I cant wait to try this method on my next brisket on the 4th of July. Love you man, your brother in Minnesota, born in the great state of Texas!!

[@SmokinJoesPitBBQ]

Thank you Jimmy!🤘

[@jbutts72]

Thanks Joe. This was a perfect good morning video. It’s good to see someone right here in El Paso doing their thing. Keep it up brother.

[@SmokinJoesPitBBQ]

Thank you!

[@CarlosHernandez-ey3yd]

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

[@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 🍺🤠🇺🇲

[@matthewmiller7527]

Looks absolutely amazing

[@alonzoluna8586]

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…

[@3257bm]

Masterful, thank you for this video.

[@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!

[@davehoward2791]

Man this looks good, gonna have to give it a try. Great content, liked & subbed! 👍👍

[@thorenx69]

That looks bonkers insane good. Can't wait to try this next time I cook brisket.

[@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 👍

[@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!

[@LakerTriangle]

Did my 1st brisket this past xmas using the smoke and long hold and it was perfect!

[@adekmezian]

You are an artist sir! Great video

[@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!

[@robert30_mav62]

Great video as always, I'll try this method the next time. Keep makin the video's, they're awesome.

[@SmokinJoesPitBBQ]

Thank you Robert!🤘

[@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.

[@christopherhobby8391]

You definitely hit a home run with this smoke 💨. Man it makes me hungry seein’ those slices.

[@fredstevens129]

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

[@toddbaird5938]

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

[@SmokinJoesPitBBQ]

Thank you for watching 👍

[@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.

[@bbqbourbonblues3257]

Great video Joe! Always very informative.

[@SmokinJoesPitBBQ]

Thank you buddy!👍

[@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

[@ryankursehuston]

Omg that looks amazing

[@MetalDetectingwithRandy1]

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

[@SmokinJoesPitBBQ]

Thanks for watching Randy. 👍

[@poplarfire5434]

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

[@CraigRogner]

Thanks Joe for another great video

[@pete91671]

Man you kill it every time. Thanks for sharing

[@pete91671]

Did I really win

[@DogwoodRicky049]

Another great video, Joe. I guess I'll have to put tallow and that awesome fillet knife on my wish list.

[@dwaynewladyka577]

What a fantastic looking brisket. Cheers, Joe!👍🏻👍🏻✌️

[@user_01986]

Great video. Seems like Goldees was trying to be different from the pack and saw others using the foil boat method which works really well and now their new method is quite the same. Keeps the bark on top in tact nice and crispy, renders fat at the bottom and stays moist.

[@frcShoryuken]

LOVE the foil boat method. I won't do mine any other way anymore

[@larrymansfield9393]

Nice work! I’m definitely gonna try this.

[@GritsGrooves]

Great info! Brisket looks perfect 👌

[@HBeretta]

you absolutely knocked this brisket out of the park! wow!

[@lorenl9262]

Great video and VERY informative!! :)- Keep up the GREAT work!!! Kudos to you for your efforts to the channel!!! :)-

[@JRod979]

Oh man that looks amazing jefe!!!

[@jhosoi808]

Dang I’m craving that brisket- great video 🤙🏾🤙🏾🤙🏾

[@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. ✌🏿✌🏿✌🏿.

[@ruthlessgoat3702]

Beautiful job trimming.

[@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]

😅

[@mikegriffiths4300]

Absolutely a must to do it this way, I can't wait

[@grillingaddictionwithnick4982]

Great cook ! 🔥

[@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.

[@richarddaley6403]

Love the rub! Very delicious

[@blanecurry9090]

crushed it bro, looks friggin' incredible !!!

[@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. 👍

[@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

[@DaviMqrs]

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

[@SmokinJoesPitBBQ]

Thank you👍

[@willisratcliff2285]

Boy oh boy! That's a gorgeous looking cow!

[@texyat7388]

Great video! I am so hungry right now. 🤤 I typically don’t use foil but I think I will try this on my next brisket.

[@hodr1000]

This was one of the best fat cutting videos. Thank you.

[@THEREALSHOWBBQ]

Awesome looking, brisket, bro. I just got in some Goldies rub recently. Can't wait to try it.

[@jpstoehner]

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

[@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.

[@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.

[@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.

[@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!

[@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 👍

[@benvasilinda9729]

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

[@SmokinJoesPitBBQ]

Thank you Ben 👍

[@HappyBuddhaBoyd]

Low and slow wins the race.

[@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.

[@tomg6286]

Thanks for letting us know all the products your using

[@CookingwithStephennJacklyn]

My brother fantastic looking Brisket definitely a winner right there. Cheers!

[@testtube7404]

keep'em coming....

[@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!!!

[@RGsFood]

Looks perfect 👌🔥🔥

[@SmokinJoesPitBBQ]

Thanks my man. Hope all is well for you in LV.🤘

[@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. 👍

[@williamsalin3509]

You put some love in that Brisket!

[@BBQROCKSTAR178]

It looks great Joe.

[@-ZIO]

God Bless Texas

[@1969MARKETING]

that tallow wrap after cooking is def a game changer

[@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.

[@GeoDab]

Bro, I am from El Paso as well! Love your channel bro!

[@notaliberalfromcali6245]

Thats a damn near perfect brisket dude! Sweet.

[@SmokinJoesPitBBQ]

Thank you for watching 👍

[@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.

[@Mike-in-Texas]

I agree, the Goldee's rub is outstanding but it's very hard to find now. I used to get it al Wally World but the last time I went, I couldn't even find a spot on the shelf for it and it's out of stock online. I want to try their BBQ sauce but haven't done it yet.

[@takeflight4666]

Their method is a pretty good method. Looked really good

[@fredschaffer7330]

That is a thing of beauty!!

[@SmokinJoesPitBBQ]

Thank you!

[@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!

[@eksine]

that looks super good!

[@SmokinJoesPitBBQ]

Thank you!

[@rubey2649]

Pinche joe, te avientates vato. I’m definitely going to have to try this method, brisket looked awesome

[@gopackgo1412]

headed there this week.

[@graffitifreighttrains1076]

Dang Bro. You resemble my late friend Taco Joe Valdez. You are much younger though. California doesn't have bbq joints like Texas which is why I prefer my own bbq. One day i'll get back to Texas and try many bbq joints. Got yourself a new sub my friend. Keep up the great content.

[@damon123jones]

good job smokin joe, from canada

[@huahingolfer9624]

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

[@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.

[@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. 👍

[@bigjspitstop]

Texas BBQ for the win! I just found your channel and subscribed, I just started a YT BBQ channel myself. 🤘🏼

[@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?

[@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

[@yardenasado]

Looks very good.

[@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.

[@Professorcnile1]

That grill gun is sick!

[@malabirb]

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