#1 Brisket on a Pellet Grill - The Goldee's Method

This is the best brisket I have ever made on a Pellet Grill. I followed the steps from the #1 Brisket place in Texas, and this Goldee's style brisket was killer. Fantastic flavor and bark, all on a Pellet Grill.
▶️ Free Download - 11 Secrets to More Smoke on a Pellet Grill: bbq.rumandcook.com/11-secrets
📢 The following partners and supporters support my channel and offer you a discount. I only work with partners I 100% believe in, and I pride myself on being able to work with some of the best partners in the BBQ community.
Please support them and the channel by taking advantage of my links and discount codes listed below:
🙏PARTNERS🙏
▶️ Yoder Smokers: bbq.rumandcook.com/YoderSmokers
▶️ Komodo Kamado: bbq.rumandcook.com/KomodoKamado
▶️ All Things Barbecue: bbq.rumandcook.com/atbbq - Save 11% on sauces and rubs with code: RUMANDCOOK11
▶️ ChefsTemp: bbq.rumandcook.com/ChefsTemp - Save 25% with code: RUMANDCOOK
▶️ MannKitchen: bbq.rumandcook.com/PepperCannon - Save 10% with code: RUMANDCOOK
▶️ Meat n Bone: bbq.rumandcook.com/meat-n-bone - Save 10% off first order: RUMANDCOOK
⭐SUPPORTERS⭐
➡️ Bear Mountain BBQ: bbq.rumandcook.com/BearMounta...
💲 ADDITIONAL PRODUCTS AND DISCOUNT LINKS 💲
🔸 ACF-50: bbq.rumandcook.com/ACF-50
🔸 Citrus Grill Cleaner: bbq.rumandcook.com/Citrusafe
🔸 Grillblazer: bbq.rumandcook.com/GrillGun - Save 10% with code: RUMANDCOOK
🔸 Fifth And Cherry: bbq.rumandcook.com/FifthandCh... -Save 15% with code: RUMANDCOOK
🔸 LIZZQ Pellet Smoker Tube: bbq.rumandcook.com/SmokePelle...
🔸 MEAT! Processing Products: bit.ly/MEATYourMaker
🔸 Nitrile Gloves: bbq.rumandcook.com/BestNitril... - 40% discount is shown at checkout.
🔸 Sheila Shine (Stainless Steel Cleaner): bbq.rumandcook.com/SheilaShine
🔸 Sprayer: bbq.rumandcook.com/Sprayer
🔸 ThermoWorks: bit.ly/ThermoWorksOne
🔸 Zep 505 (Amazing Degreaser): bbq.rumandcook.com/Zep505
🛒 AMAZON STORE 🛒
🔸 amazon.com/shop/rumandcook
* Some of these links are affiliate links. Affiliate links allow me to earn a small percentage of sales (you pay the same price), which helps support the channel.
-------------------------------------------
💡 FIND MY VIDEOS HELPFUL? 💡
-------------------------------------------
✔️Subscribe to my channel: bit.ly/RumandCook
✔️Send a Super Thanks 🤑
✔️Join my Patreon: / rumandcook
✔️Watch More Videos:
• Yoder Smokers YS640s V...
• Yoder Pellet Grill 101...
• Yoder Smokers Wood-Fir...
• Alfa 4 Pizze Wood-Fire...
• Komodo Kamado Big Bad ...
• Kamado Joe Big Joe Ser...
• Kamado Joe 101 Basics
✔️Follow Me:
➟ / 1rumandcook
➟🌐: www.rumandcook.com
🡆Contact:
➟📧: [e-mail]
🔥 MY GRILLS 🔥
Alfa Pizza Oven: bbq.rumandcook.com/Alfa4Pizze
Yoder YS640s: bbq.rumandcook.com/YS640s
Komodo Kamado Big Bad 32: bbq.rumandcook.com/KomodoKamado
Lynx Professional: www.lynxgrills.com/profession...
Workhorse Pits 1975: www.workhorsepits.com/product...
#yodersmokers #brisket #bbqbrisket

[@RumandCook]

▶ *Free Download!* - 11 Secrets to More Smoke on a Pellet Grill: bbq.rumandcook.com/11-secrets

[@chefphillipdellpresents]

Beautifully done.

[@RumandCook]

Thanks much! 🍻

[@user-to2se7hs3r]

I buy everything based on reviews. Some said this was hard to put together kzbin.infoUgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt some guy said 2 hours and 2 beers later. I didn't drink beer like I was going to. I didn't feel like going to the store. I'm assuming I would have had at least 3. I took my time. Stepped outside for a cigarette break a couple times but all in all it was about a 3 hour project for me but it wasn't like it was difficult or anything . Only pictures but everything is pretty organized and labeled although I didn't see any #s on the actual pieces like it shows in the diagrams. Only the screws were labeled. On the cardboard part of the packaging on the back side. I put it together in my living room too. It wasn't supposed to rain today but it's Michigan and I couldn't wait so I put it together in my living room. Without beer but beer would definitely have made it more fun that's for sure. I'm giving this a 5 for easy assembly. I'll update after it stops raining when I can take it out of my living room and cook some food on it. Hope this helps at least for people who think they can't put this together because I did and you can too . And there are extra screws. I got nervous and immediately came here to see if others had the same experience and they have. You're not doing it wrong. There will be extra screws. Be patient. Don't rush it. Drink beer. Happy assembling

[@RumandCook]

Yep for sure 🍻

[@chrisgollihar8057]

Amazing looking brisket. 👌

[@RumandCook]

Thanks! 🍻

[@FatJohnnyD]

Can’t wait for the first brisket of the summer! Thanks for a great video. #goldees #bigbadbrisket

[@RumandCook]

No prob! 🍻

[@SheilainFlorida]

Wow, your the best! I am definitely trying this. Thanks so much, I learn so much from you. 👏🏻😀👍 #goldees #bigbadbrisket

[@RumandCook]

Thanks, give it a shot! 🍻

[@troyv8302]

I'm gonna have to try this method as that looked darn good. Thanks! #goldees #bigbadbrisket

[@RumandCook]

Good luck! 🍻

[@markcrowe8799]

Thanks for another great video! Looking forward to trying the Goldees method on my YS640. #goldees #bigbadbrisket

[@RumandCook]

No prob. Good luck! 🍻

[@walteastling6685]

Dude I have learned so much from you! You take the stress out of cooking on a pellet grill. #Goldees and #Bigbadbrisket

[@RumandCook]

Awesome, happy to help! 🍻

[@DaddyDaughterPlusWater]

I've got a brisket in my freezer I picked up when prices were good and now know EXACTLY how im doing it. Great video! #goldees #bigbadbrisket

[@RumandCook]

Won’t disappoint for sure! 🍻

[@michaeljordan6090]

I did this on my Traeger and it was with the Gourmet pellets and it came out amazingly!! I pulled it late and it was still great

[@RumandCook]

Awesome! 🍻

[@Rbouch]

Awesome looking brisket! Soo moist and delicious looking! #goldees #bigbadbrisket

[@RumandCook]

Thank you sir! 🍻

[@m9hrdad]

Oh man that looks sooo good! The fat rendered perfectly.

[@RumandCook]

Thanks! 🍻

[@BosBackyardBBQ]

😮life goals!

[@RumandCook]

Thanks! 🍻

[@dishpointer]

I haven't tried the #goldees method yet but might on my next #bigbadbrisket. Thanks for introducing it.

[@RumandCook]

I think you will like it! I can’t take credit, jirby_bbq showed and and Mad Scientist BBQ. I just had to try it on a pellet Grill. 🍻

[@dennisblevins5723]

Great job Jake! I'm retiring next month (June) and to celebrate I have a Costco prime #bigbadbrisket in my freezer. I'll use the #goldees method this time and see how it goes. My first brisket cook last month I used the Goldees seasoning style combined with the butcher paper method and it was delicious.

[@RumandCook]

Congrats and good luck! 🍻

[@TerryOwensBansheePA]

#goldees #bigbadbrisket loved this video. I’ve always been too scared to try to cook a brisket on my pellet grill. You make me want to try it.

[@RumandCook]

The time has come to try it! 🍻

[@EmpowerU1111]

Great video!

[@RumandCook]

Thanks 🍻

[@ericpetersen8155]

Very nice!

[@RumandCook]

Thanks! 🍻

[@ahoghead3820]

Dang Jake, that was a nice looking #BIGBADBRISKET. I haven't tried the #GOLDEES method yet, but I might this weekend. Keep up the good work.

[@RumandCook]

Thanks! Give it a shot, good luck! 🍻

[@GCsVidz]

Another awesome video! Thanks! #goldees #bigbadbrisket

[@RumandCook]

Thanks for watching. 🍻

[@mdk1853]

That looks delicious. Nice job. #goldees #bigbadbrisket

[@RumandCook]

Thanks much! 🍻

[@ralphking4936]

Looks awesome but I just not there to do a brisket yet! But when I get ready #1 recipe! Great video! #goldees #bigbadbrisket

[@RumandCook]

Thanks! Definitely takes some practice, but well worth it. 🍻

[@christopherpeltier500]

I’ve never seen a #bigbadbrisket cooked with the #goldees method. Looks awesome!

[@RumandCook]

Thanks! 🍻

[@chrisswann7578]

Finally decided to treat myself with a pellet gril, I got a Pitboss Sportsman 820 for a killer deal! I have been using a weber 18' kettle grill for around 7 years now. I am so glad i stumbled on to your videos, I am definitely going to try this Saturday when my grill gets here! #goldees #bigbadbrisket Edit: Just subbed to your patreon! As long as you keep making the awesome content please!

[@RumandCook]

Awesome congrats! Check out my maximum smoke videos, they will be helpful. Thanks for the Patreon support, lots more content coming! 🍻

[@wwjj64]

You’re in for a disappointment lol

[@DanVerde]

That`s some brisket! New to a pellet grill, going to do chicken tomorrow like in your video with 5 things to cook before the brisket :D

[@RumandCook]

Awesome, good luck! This video will be helpful: How To FIX Dry Chicken | Grilled Chicken on a Pellet Grill kzbin.info/www/bejne/e2elcmyga9-Im5Y 🍻

[@jonathanl790]

Gonna have to try this! #goldees #bigbadbrisket

[@RumandCook]

Highly recommended! 🍻

[@Idokicks]

#goldees seasoning is pretty good and that #bigbadbrisket looks great.

[@RumandCook]

Yep, I have used that as well. Decided to do it with the basics this round. 🍻

[@johngemignani7068]

Great job looks awesome just ordered some #goldees #bigbadbrisket rub I’m going to try it on my vertical pellet smoker. Keep them coming love those videos. 🇺🇸🥃🥃🇺🇸

[@RumandCook]

Right on, hope it turns out great. 🍻

[@CiaoBoy44]

Because you used #goldees method, that #bigbadbrisket turned out looking delicious!

[@ritzoh]

Jake, looks like that brisket turned out amazing. Thanks for taking us along through the whole process. #goldees #bigbadbrisket

[@RumandCook]

Thank you sir. 🍻

[@LanWanGuy2]

That #bigbadbrisket turned out great! I used the #goldees method on my last brisket and it was also probably the best one we had in quite a while! The only challenge is resisting the temptation because of that awesome smoked smell filling up the house all night long!

[@RumandCook]

Haha I hear that! 🍻

[@Sparklefartz]

That turned out great. I need to try this method. I just did a brisket this week on my Yoder, it tasted good was a bit too dry. #goldees #bigbadbrisket

[@RumandCook]

Give it a shot! 🍻

[@antoniose4095]

That brisket looks amazing! Where can I get a cutting board like the one in the video? Thanks in advance.

[@RumandCook]

Thanks. There is a link in the description and a discount code for Fifth and Cherry. 🍻

[@cheflarree]

Awesome looking brisket. My local H-E-B has fully trimmed backyard quality prime briskets for $3.99 daily. Cooked one last weekend using the extended rest period using the Yoder set at 150 degrees. Going to eat at Goldees this weekend. Less than an hour drive. Keep on trucking and having fun. Hook ‘Em. #goldees #bigbadbrisket

[@RumandCook]

Yeah, no such luck like that around here hah. I was excited that Costco got Prime again but it was short lived. Enjoy Goldee’s! 🍻

[@Michael46032]

I’ll be doing the #goldees method on my next attempt at brisket. Thanks for the video. #bigbadbrisket

[@RumandCook]

Good luck! 🍻

[@DavidDarke-ji3tc]

#goldees bbq is on quite the ride right now. I will need to try this method soon. Gotta be hard smelling that #bigbadbrisket all night long. I'll have to start playing around with my smoke tube on more cooks. Excellent looking brisket. Just think how it would have been if I was prime lol. Cheers!

[@RumandCook]

Thanks much. Smell was tough to handle haha. 🍻

[@jonathanpatterson5418]

Nice Bark for a pellet smoker!! Nice job!! #goldees #bigbadbrisket

[@RumandCook]

Thanks! 🍻

[@PuffyDucks]

Can’t wait to try this out on my recteq! #goldees #bigbadbrisket

[@RumandCook]

Give it a shot! 🍻

[@adamcrawford8608]

Great looking brisket! I’ve got to figure out how to adjust my oven for long holds. It only goes down to 170 which I feel may be to hot. Hopefully I can recalibrate it to 150. Nice job man! #goldees #bigbadbrisket

[@RumandCook]

170 is def too hot. Tried a video with that this weekend 😆🍻

[@miker7286]

Great video. Where do you have your damper at while you cook on the top shelf? I put mine half way and seems to cook even

[@RumandCook]

Thanks! I rarely adjust mine. I leave it at factory, about 6” in from the right. 🍻

[@SuperFourwinns]

this #bigbadbrisket is the greatest way to do brisket that I have tried. I used the #goldees method and I am sold what else can I say. I love your videos.................

[@RumandCook]

Thanks much! 🍻

[@txfieros]

I’ve done various variations on cooking and then holding. My closest one to this was bringing the brisket up to low 190’s and a hold for 12 hours. Wasn’t long enough. The flat was a bit though and the point had a bit of pull, but was good. Smoke flavor though was amazing as I hit it with wood chunks for the first 5 hours on my Pitts and Spitts Maverick 1250’s smoke cage. It’s a great method, I just need to refine the finish temps and hold times a bit. #goldees #bigbadbrisket

[@RumandCook]

I think if you get up to 195-197 you will be in good shape. I would think 12 hours would be enough, so makes me think just a touch higher. 🍻

[@txfieros]

@@RumandCook agreed!

[@ryanwhiteford9607]

Can't wait to try this method on my next brisket. #goldees #bigbadbrisket

[@RumandCook]

Should turn out great! 🍻

[@johnnydunlapjr8198]

Loved the video. I'll be trying this out in a few days. Keep the smoke a rolling ✌️👍🙌#Goldees #ignadbrisket

[@RumandCook]

Good luck! 🍻

[@CoolJay77]

The brisket turned out awesome, and I am hungry as hell. We must be spoiled in Southern California, as most Costco stores around here only carry prime grade briskets, at reasonable pricing too. However I have come across Mishima Wagyu at a Costco location at $6.50/lb. I have grabbed one, but I have got to grab another one before they disappear.

[@RumandCook]

Thanks! Yeah, I don’t know why. It’s only my area. Everyone else seems to have it no prob. The meat guy hinted that they didn’t just stop making Prime Brisket, someone else locally must be getting it instead. No sure. Annoying though! No Wagyu here. Some steaks that’s about it. 🍻

[@darryldeyerle1596]

What area of So Cal are you in? Both my local Costcos either have just a few Choice briskets or no briskets. I’d do some driving to be able to get a Prime or Wagu brisket. As it is, I had to drive 45 minutes to Wild Fork to get a Prime brisket.

[@robertkellerjr9480]

Looks super juicy and delicious #bigbadbrisket #goldees

[@RumandCook]

Thanks! Didn’t disappoint. 🍻

[@GorillaJoesBBQ]

That #bigbadbrisket turned out great! Im going to have to try thr #goldees method on my zgrills and see if i can knock one out like that!

[@RumandCook]

Good luck! 🍻

[@RumandCook]

You wont the contest. Please email [e-mail] so I can confirm it's you 🍻

[@Tida4life]

That's one #bigbadbrisket! Inspiration for me to cook one soon using the #goldees method!

[@RumandCook]

Thanks! 🍻

[@IamKenRoss]

Gonna have to try the #goldees on my next #bigbadbrisket. Does the Yoder have less heat in the box over a Traeger or GMG? Your temps are higher than I run and your brisket was on for quite some time.

[@RumandCook]

No they are about the same. Remember it started as 19 pounds and I ran it low and put it in ice cold. 🍻

[@crazymonkey9611]

Lots of comments on this video. A lot of brisket lovers (me included) and that brisket u made looked amazing. #goldees #bigbadbrisket

[@RumandCook]

Thank you sir! 🍻

[@yenghang1609]

No thing beat traditional smoke wood. But look delicious

[@RumandCook]

Thanks 🍻

[@bobbydiggs78]

Every Texas BBQ joint cooks their briskets the day before and holds them in a warmer overnight for service the next day. It’s the only way you can cook and serve briskets at volume like they do without having staff work 24/7. I do the same at home and hold in my PK100 at 145, comes out perfect every time.

[@RumandCook]

Yep for sure. This was more about cooking all the way and the wrap and hold. The overnight hold was a big improvement for me though. 🍻

[@ericpetersen8155]

I hot hood mine over night as well. It just tastes better that way. Same for pulled pork, The over night hot hood for those 2 proteins is the plan. Ribs, chicken, links, etc it’s not the plan. Very good!

[@RumandCook]

Yep for sure. 🍻

[@poncio99]

Brisket looked 🔥🔥🔥. Btw, was the weight after trim? #Goldees #BigBadBrisket

[@RumandCook]

Thanks much! Honestly not sure. Large though considering the cook time. Probably 15-16 pounds. 🍻

[@stanmoffitt9297]

Nice! …..again!

[@RumandCook]

Thanks!🍻

[@jeffneilson510]

Love the video #goldees #bigbadbrisket

[@RumandCook]

Thanks! 🍻

[@troythompson4949]

I did the #goldies wrap and hold on my last pellet grill #bigbadbrisket and it was awesome.

[@RumandCook]

Awesome! 🍻

[@paulhughes8364]

Seen my name flash twice on that last roll, I was close! Awesome brisket! #goldees #bigbadbrisket

[@RumandCook]

Every video is a new chance! 🍻

[@smokEthebear.]

Hands down one of the best looking briskets I've seen done on a pellet smoker! I'll have to throw a temp probe in my oven to see what the true temp is, even though it claims 170. If it stays around 150-175 I'll be doing a long rest on my next brisket cook. Great video! #goldees #bigbadbrisket

[@RumandCook]

Thanks much. Appreciate that! 🍻

[@tallgom]

I put a clothes pin at the top of the door and close it, to wedge it open and my oven fluctuates between 155-170 the whole time while doing that. Rests the brisket perfectly.

[@SoGodDamnLonly]

Great job If I were you I would probably pull it at 190’ before the overnight rest Coz sometimes it might get overcooked Thanks for this video

[@RumandCook]

Yeah def could have pulled it slightly soon. Thanks! 🍻

[@mikemelichar9362]

Damn that looks soooo good! #goldies #bigbadbrisket

[@RumandCook]

Thanks much! 🍻

[@sinisterflex0692]

Did you feel like it was done at those temps below 200 especially with a choice? My primes are usually a little sticky on the probes even up to 201. Does the foil and long rest possibly finish any tenderness if the cook was not completely done?

[@RumandCook]

Long rest is critical and finishes it off better than cooking completely on smoker. 🍻

[@bbennett4339]

I know this is an older video, and maybe I missed it, but how was the smoke flavor with the Bear Mountain pellets on the Yoder? How would that smoke compare to your offset? Normally there is a big difference but I've been contemplating doing a brisket on my Yoder for the ease and because I'm lazy.

[@RumandCook]

There is a big difference, but if you stretch out the time and add a smoke tube, you can get a pretty good brisket with a heck of a lot less work. 🍻

[@stevenscott4096]

Going to try my first brisket in the next week or so. #goldees #bigbadbrisket

[@RumandCook]

Good luck! 🍻

[@paulheier]

Do you think the 12 hour dry brine helps with the cooked tenderness of the brisket or taste? How many total hours of cook time on the Yoder? 5 hours 45 minutes at 200? 1.5 at 225? 1 hours at 250? and how long at 275? Thank you.

[@RumandCook]

The brine helps mostly with flavor, but will also tenderize. Really it helps the salt get into the meat more. Check out this video. I do a less complicated cook and turned out an even better brisket: No Wrap - No Spray - Best Pellet Grill Brisket I've Done to Date! kzbin.info/www/bejne/h4qTZJuufrygi7s 🍻

[@vwpughmd]

Jake, that is the best way to cook a brisket with a long hold which I have been doing for a while and it is always great!!! Try it hot and fast, usually cook it at 300F. #goldees #bigbadbrisket

[@RumandCook]

Unfortunately, you don’t get a lot of smoke at 300 on a pellet grill. Gotta use an Kamado or offset for that. Works well on those though. 🍻

[@cyndy-glenn]

You are the brisket daddy! The long rest time seems well worth it. #goldees #bigbadbrisket

[@RumandCook]

🤣 yeah it definitely helps a bunch. Thanks! 🍻

[@christianbureau6732]

Already 4 Brisket cook this years, only 12 more to go before winter :), cheers! #goldees #bigbadbrisket

[@RumandCook]

Hahaha 🍻

[@Arlong1776]

Do you have any leaks at all on your workhorse1975? I see a little smoke coming from cooking chamber sometimes in my first burn in

[@RumandCook]

It’s normal for it to do that until it heats up and is pressurized. 🍻

[@Arlong1776]

@@RumandCook thank god. did you ever have any ash in the chamber issues?

[@RumandCook]

No not really. You are going to get a bit on any offset, but that is normal. 🍻

[@tealnexttimebond8859]

Doing ribs now Goldee’s style. Using their seasoning all purpose. I think to much pepper but I’ll see in a few hours.

[@RumandCook]

Hope it turns out great.🍻

[@sinfulbeliever7083]

Did you leave it in the oven til it reaches a certain temperature before holding it at 150?

[@RumandCook]

No I cooked till 190 and then put in the oven at 150. Carryover and time at 150 will finish it. 🍻

[@robertmorris3919]

Mouther watering! #Goldees #bigbadbrisket

[@RumandCook]

Thanks much! 🍻

[@robertmorris3919]

I was fortunate enough to visit Goldees in Aug 2022 and man your brisket looked right on point with his!!

[@txmmoore]

What oven di you use to hold the temp at 155? My oven only goes down to 170.

[@RumandCook]

I have an older GE Monogram. 🍻

[@hanktrantham2641]

#goldees, #bigbadbrisket, I’m really surprised that yr using yr Yoder since you have the offset. But I guess when yr cooking for 2 days it makes since! Do you have any idea how many lbs you trimmed odd the brisket be the cook?

[@RumandCook]

I’ll be mixing in some more WH content, but still nice to knock it out on the Yoder and do a couple videos. Probably 3-4 pounds. 🍻

[@kkajdari]

Tried the #goldees method last week, turned out another #bigbadbrisket. One of my best yet.

[@RumandCook]

Awesome congrats! 🍻

[@ReinvestorHOU]

Flat went over possibly from wrapping it too early? It’s gonna keep cooking if you wrap it immediately after taking it out of the smoker but I assume you plan that and that’s why you it pull off when it’s in the low 190s.

[@RumandCook]

Yeah I rotated it late and wanted to keep it on longer to catch back up the point. It was just on the edge. 🍻

[@fredschaffer7330]

GREAT, GREAT, GREAT brisket!! #goldees #bigbadbrisket

[@RumandCook]

Thanks Fred! 🍻

[@2steps69]

Hey buddy. How much was the choice brisket per pound you purchased 👀👀

[@RumandCook]

I’m not sure. I didn’t look at the per pound price. Sorry. 🍻

[@philipb5014]

You really need to try Knotty Wood ALMOND pellets, as recommended by the Mad Scientist, for awesome smoke & ring!

[@RumandCook]

Maybe at some point. I have tons right now hah. 🍻

[@spencer5618]

Only cut enough off that you need, and set the brisket on the cut end to keep from oxidation

[@engwach]

Wish I found your video sooner - just put a 24 lb brisket from Costco on my Pit Boss last night at 6 pm at 210 F. Only took off the stringy fat and hard fat - there was a good amount of fat left between the point and flat in the hope of making some killer burnt ends. Same mustard and a product called M-salt on it, when I checked temperatures at 6 am this morning I was around 180 with a few spots at 160. I put the temperature up to 230F at 6 and literally just checked it to find the temps all around 195F. I was super excited until I went to lift it off and it looked like a roast beef. The meat was splitting with the grain everywhere...I've got it resting now but not excited about what it's going to turn out to be. 24 lbs. 18 hrs...overcooked at temps no greater than 230F? Doesn't make sense. Thinking it was too large for the grill and did allow proper airflow.

[@RumandCook]

That’s a big brisket, I’ve never seen one that big. I wonder about the piece of meat itself, some times bigger is not always better. I got my wife some huge killer crab legs once and they were tough as hell. Learned king was good, but not the biggest of the bunch. Tough to say though, stringy almost sounds under cooked. Normally if it’s over cooked it will just fall apart. Did you cut the flat against the grain? That’s the thing about BBQ. No two pieces of meat of the same and every cook you learn something new. Worst case chop it up and make some sandwiches 🍻

[@rsmith1894]

Looks fantastic and I bet it tasted great. I want to try some long holds but have not been able to dial my oven down to 150. Trying to find some different options to hold it at 150. Great job Jake. #goldees #bigbadbrisket

[@RumandCook]

Thank you sir! I know there are some portable ovens that will do it, but they are on the pricey side. It does make a difference though. 🍻

[@terrycavaness8259]

Most ovens bottom out at 170... I use a separate internal oven thermometer then crack the oven door open to hit that 150 mark.

[@shawngillogly6873]

If your oven has a low of 170, you can still do this. Just turn off the oven for 30-45mins every 2hrs or so (when the brisket temp creeps near 170). As long as you stay between 145 and 170F, you can hold indefinitely. It takes a bit more work doing it this way. I have to nap in the recliner instead of sleep properly. But it still works.

[@rsmith1894]

Yes I have tried to adjust my temperature on my ovens but I will have to experiment with doing this and maybe cracking the door open a little to keep the temp down.

[@troythompson4949]

I use a Masterbuilt electric smoker (no wood chips) to hold mine. I still use it occasionally to smoke, but it mostly gets used as a holding oven now.

[@kurt7264]

How about doing something on the Kamado joe using a rotisserie if you have one

[@RumandCook]

I have one for the Konnected Joe. I did Picanha a couple weeks back. Doing wings soon! 🍻

[@gregwilliams2066]

Did you get as much smoke flavor as you would as the kamado?

[@RumandCook]

A Kamado can hold more smoke in and you are burning large chunks of wood so they have the advantage. That being said, using a smoke tube really helps. I have some other ideas coming! 🍻

[@gregwilliams2066]

@@RumandCook I've also broken up a couple charcoal briquettes and put on a small grate then put wood chunks on it.

[@Michael46032]

So you said you set your oven to 150-155 to do the #goldees method, the lowest I’ve seen on an oven is 170. Did you confirm the temp? #bigbadbrisket.

[@RumandCook]

Yes I have a GE Monogram that goes down that low. Most ovens only do 170 though. 🍻

[@bbennett4339]

My Kitchenaid wall oven goes down to 145 deg.

[@chris_favreau]

I've been doing some homework lately on the off chance that I can actually have an opportunity to smoke a brisket someday... And I've watched literally hundreds of videos and read a crap ton of articles/recipes... And the prevailing thought was too pull it at roughly 203 degrees... But lately I've been seeing quite a few folks that recommend pulling the brisket at 190 degrees and letting the momentum bring it to the low 200's, while resting it until it hits between 140-150 degrees... I'm not sure who to believe, but it may be worth a video to try the two different methods and see what's the best way to go...

[@RumandCook]

If you take it up to 203 and don’t let it get cool, before putting it the oven, you will over cook it. 140-150 is the ideal eating temp. That’s why you can put it an oven at 150-160 and just hold it there. There are a lot of different approaches. I have another video coming on the brisket topic. Don’t worry, I have a video coming for you as well! 🍻

[@chris_favreau]

@@RumandCook that's awesome... I'm really looking forward to it... Please let me know which one it is lol! I watch them all either way 🙂🍻

[@RumandCook]

Haha. I’ll keep you posted. 🍻

[@chris_favreau]

@@RumandCook 🍻

[@paulheier]

Question... on the cook time.... 200 (6 hours) 225 (1.5 hours) 250 (1.5 hours) 275 (6 hours) would you say this is about the time you cooked this brisket? At what time did you rotate the brisket? (About 10.5 hours into the cook?). What was the total cook time on the Yoder from when you put brisket on to when you pulled it off to wrap and rest in foil? Thanks

[@RumandCook]

In your other comment I gave you a link to another video. I expect the cook time was 11-12 hours in that video. It really depends on the size of the brisket, but an hour per pound is a good guideline. 🍻

[@RumandCook]

The hour per pound is based on lower temps. If you keep near 275 you will be able to reduce the time. 🍻

[@atrussell1291]

I want to try the #goldees with a #bigbadbrisket but my oven won't hold temps low enough overnight but I believe some of the pellet grills will hold temps that low.

[@RumandCook]

Yep, many pellet grills will hold 150-160 so you can use that as well. 🍻

[@markpaulson1346]

Most ovens now you can get into the settings and lower the low temp. I just did that to mine to 150. Google and KZbin are my friends 😆

[@hollifield1642]

I had to go back and look at the brisket plastic wrapper to make sure it was a USDA choice. Thats impressive

[@RumandCook]

Thanks! 🍻

[@mikemayo2485]

Want to try the #goldees method on a #bigbadbrisket!

[@RumandCook]

Give it a shot! 🍻

[@Earthworm_James]

#goldees #bigbadbrisket Let's see more birds, love turkey, like to see your take on it

[@RumandCook]

Unfortunately, really difficult to find around here out of holiday season. Not sure why. If I see some, I’ll grab it. 🍻

[@stevefowble]

Brisket is number one in my book. #goldees #bigbadbrisket

[@RumandCook]

Thanks! 🍻

[@jasongostomski173]

#goldees#bigbadbrisket my oven minimum temp is 170 I’m thinking that’s too warm. My Costco is also hit and miss with brisket. Sometimes they have them and sometimes they don’t.

[@RumandCook]

Yeah 170 is high. The other option is a portable convection oven or something. Glad to my it’s not only my Costco! 🍻

[@ryansullivan7360]

Great bark on that brisket! You'd think it came from an offset smoker. #goldees #bigbadbrisket

[@RumandCook]

Thanks! 🍻

[@paulheier]

Goldees rests the brisket at 140 temp for 12 hours or so. Jirby(one of the Goldees owners) mentioned on a video that about 3-4 hours of rest at 140 would be fine. They do the 12 hour because they also need to cook ribs and turkeys on the pit. So by cooking the brisket first that frees up pit space for the other items to be smoked. So they don't do a 12 hour rest for anything other than time management with the amount of smokers they have and cook schedule. I really don't think anything after 3-4 hours in a warmer at 140 degrees makes any difference in taste other than possibly dry the brisket out. A possible suggestion is to double wrap with foil sometimes can prevent a hole. I notice Costco briskets not have as much flavor and fattier non edible white/grayish fat between the point and fat than other briskets. The fast on top and inside the brisket meet is good flavor, but that fat is pretty nasty. I cut the point off the flat and toss that nasty fat. You can see it in your Costco brisket in this video. Nice work it looked like a job well done for sure.

[@RumandCook]

Thanks, yeah I’m not a big fan of Costco meat in general. Trying to do a few videos using meat that is more widely available, but it’s def worth it to spend more money. I haven’t had one dry out in a 16 hour hold, if it was cooked properly, but more than 3-4 hours is not needed I don’t think. 🍻

[@allenhendry5695]

Wish my oven would hold at 150°! Lowest mine will go is 175°.

[@RumandCook]

Yeah most ovens don’t go below 175F I lucked out. 🍻

[@Gixx-yh4ih]

I would use wood chips in the tube instead of pellets trust me!

[@RumandCook]

A few have mentioned that. I’ll have to give it a go. 🍻

[@marcustoney7762]

Go to sams club my guy, they keep prime briskets consistently!

[@RumandCook]

Costco used to as well. Not sure why it changed. I don’t have a Sam’s near me unfortunately. 🍻

[@Jarris2]

Not much of a smoke ring. I think that is because of the water pan. How smokey did it taste?

[@RumandCook]

It was good, but I have a newer video where it was amazing for a pellet grill. Ran 2 smoke tubes and after initial cold smoke I pushed it to 275 and the fat was nicely rendered out. 🍻

[@mateomoore6385]

that connective tissue in the middle is wild, expected from a pellet grill tho i guess

[@RumandCook]

Yeah not as much convection as an offset. 🍻