Goldee's #1 Texas' Style Brisket......on a Pellet Grill?

[@BehindTheFoodTV]

What should I cook next on this Traeger? Which grill should I try the Goldee's brisket on next? So many questions - tell me what you think!!!

[@tootybb]

Hot dogs

[@MikeKozlenko]

Maybe try goldee’s brisket on a Masterbuilt gravity series smoker?

[@RV_Chef_Life]

Maybe some Elk, Bison, or Venison. ❤

[@mattvangampler7508]

Malcom Reed has a recipe on dirty bird chicken bites. They're phenomenal! I've done them on my traeger with hickory pellets

[@Stuffandfangs]

DINO RIBS

[@waldos9001]

On a pellet smoker it’s better to use the second shelf if you don’t cook fat down. That way it doesn’t over cook the bottom

[@Dranomoly]

Also an almost full water pan for whole cook and foil boat for the last half.

[@waldos9001]

@@Dranomoly foil boat isn’t the Goldee’s method though

[@jeffficht2230]

Came to say the same thing

[@israelgonzalez3985]

For sure which I think does not really do full justice on how well this pellet grill can make briskets. Faillllll

[@BehindTheFoodTV]

Thanks all. Both the water pan and the 2nd shelf are in my future!

[@ambbrano3049]

Another great,informative and unbiased video that proves a pellet grill is just another grill in the arsenal. I have offsets and the LSG pellet grill that cooks that good you wouldn’t want to bet your house on the difference to the offset.

[@BehindTheFoodTV]

I have to admit I was as surprised as anyone. I’m making some really good bbq on it!

[@jessesmith401]

Great Video Al! You read my mind, couldn’t wait to see a brisket cook test on the traeger xl. Very grateful for the detail and effort you put into these videos. I always learn alot🇺🇸

[@BehindTheFoodTV]

Thanks Jesse - appreciate your continued support! I think we're going to see a lot more content with this grill I'm really impressed.

[@scotttimmons7958]

Just wanted to thank you for this video. I made my first brisket, after buying a Traeger 4 months ago (first smoker). I bought it to make brisket but I didn't want to do it until I knew I would be successful. Followed this video almost exact and had the best brisket I've ever tasted. Thanks again!

[@BehindTheFoodTV]

Yasssssssss! Made my day!

[@joekoos6753]

Smoked a brisket “Goldees style” on my Traeger 2 weekends ago. Used Goldees brisket seasoning, added 1 cup beef tallow (from the trimmings) at the rest. No spritzing whatsoever and pulled around 202° based on probe testing. Rested in my oven at 140° for about 3-4 hrs. Came out amazing!!! Easiest brisket I’ve ever smoked

[@BehindTheFoodTV]

It really is a game changer right? Try pulling earlier and resting longer next time. I'm blown away with how much better briskets are with the really long rest!

[@Senor_Gallo]

What temp did you smoke it at?

[@MindfulMusic]

On a pellet smoker I do 190 for near maximum smoke and it'll hit the stall sooner but I do 8hrs flat and wrap, then another 4-5 hours at 225 'til it hits temp. Perfect bark everytime. If I need it done sooner I'll hit it @ 250. Always comes out barked up and juicy. I let her rest for 2-3 hours before serving.

[@absoz]

I want a good piece of lamb done in the Traeger … loving the results you are getting there already - and I reckon the golden colour before wrapping and resting looked amazing. Don’t be put off by the slightly tougher bottom, knowing how to utilise any new beast is always fun. Some fab comments already on how to fix that

[@BehindTheFoodTV]

Hi Andrew! No reason we can't do a leg or shoulder in there at some point soon - too late to film an Easter episode but we can definitely get it on the calendar!

[@absoz]

@@BehindTheFoodTV looking forward to it already 😋

[@LyftedDieSeL_Wv]

When I do briskets on my pellet smoker I run mine at 160 to 180 for about 8 hours. And wake up and it’s usually ready to wrap or close to it. Then wrap in paper and finish it off. And I get really good bark. I have the regular timberline 1300.

[@BehindTheFoodTV]

I love that idea of the longer smoke at the lower temp - with a pellet grill we can do that because we're not managing a wood fire. Of course now that I'm going with long rests on every cook I no longer have to smoke overnight - so I guess I'll have to rethink the schedule! Thanks for the continued support Jim!

[@LyftedDieSeL_Wv]

⁠I have a workhorse 1975 tooo. So I understand. But man that pellet smoker is nice at times too lol

[@Mrhandfriends]

What a great experiment!!! Really surprised how well it turned out !

[@BehindTheFoodTV]

Nobody was as surprised as me and Nick!

[@dres-bbq3569]

Looking nice, try a lamb shoulder next greek style. This is one of the favorites over here🙂

[@BehindTheFoodTV]

Lamb shoulder is one of my favorites - I will put it on the list!

[@hank3284]

I have the same grill. The way to get rid of the crunchy bottom is to use the higher racks. My brisket did the same thing on the bottom grates.

[@BehindTheFoodTV]

Trying that this weekend!

[@stevenpidek4387]

II agree with you on the briskets between Sam's Club and Costco. I would like to see a comparison between the two. I would like to see that.

[@BehindTheFoodTV]

You will have your wish soon - it's on our list of videos to make this spring

[@justinr9753]

With the prime, I had a lot more fat trimmings, but the marbling is constantly better. With Costco I would go up to 3 locations looking for the perfect brisket, Sam's I could always find one at the first location

[@TheBrianBurkett]

Yeah, this was a good video. I have a MasterBuilt Gravity Charcoal/Wood smoker. The heat source comes from the bottom on it as well. Like others said, using that second shelf, and then putting a water pan underneath really helps a lot. That's not to say you can't use the bottom shelf. You did, and obviously it worked well. If you're cooking multiple briskets you'd almost have to. That said, if you're only cooking one, I'd use the second shelf. I normally only use the actual bottom grate when I'm doing things like chicken or sausage on it, or in the rare case I grill something on it instead of using my Weber. Great video!

[@BehindTheFoodTV]

Thanks Brian - I think I'm going to have to do some testing right?

[@TheBrianBurkett]

@@BehindTheFoodTV yessir!

[@davidjohn2058]

Thank you Al for doing the brisket Goldie’s way on the Traeger it looks fantastic great cook

[@BehindTheFoodTV]

Thanks for watching!

[@SchoolHardKnocks]

Al, when the pellet grill has a heat source at the bottom and uses a fan to influence airflow it is better to put the meat on the second shelve. Now I recommend putting a pan with water under the meat to create moisture, catch the drippings for easier clean up, and water acts as a heat sync to help stabilize the cook chamber temperature. I have found low and very slow method to help with keeping the point moist, not to mention the 195 & hold at 150 in a warmer is essential. To maximize smoke flavor and bark formation, dry brine the brisket the night before, get the pellet grill up to 200 degrees (turn on smoke boost if you have), once pellet grill is up to temp put the brisket on right out of the refrigerator. Colder meat will take on more smoke, plus take longer to get to the 160 degree internal temp (yes, downside is more pellets and longer time, but I did say low & very slow). Once the meat is past the stall, foil boat it. Two advantages: top of meat still forms better bark, bottom side (I always cook fat side up with this method) will cook in the rendered fat. Bump up the pellet grills temp to 275 to help render the fat right after you foil boat the meat. Take meat to 195, pore tallow on it, wrap in foil (take out of foil boat and re-wrap in new foil), place in warmer at 150 degrees for 16 - 18 hours. Also, to help with bark formation and keeping the thinner part & sides of the meat from drying out, spray the meat every hour until you foil boat the meat. Remember the fan can influence the air flow too much. My opinion you can not cook meat on a pellet grill with the same temperatures as an offset, and get the same smoke flavor, juiciness, and tenderness. And lastly, the quality of pellets does really matter. Knotty Wood or Smokin Pecan Shell Pellets are my go to pellets

[@BehindTheFoodTV]

All fantastic advice - thanks! I tend to try to only change one or two things at a time so I can really understand the impact of each change - so just with your note there are at least a half dozen briskets in my near future! #myjobdoesntsuck

[@SchoolHardKnocks]

Thank you Al! Keep up the great work

[@Mrhandfriends]

I love these experiments! ❤

[@BehindTheFoodTV]

It’s a hard job but somebody has to do it right?

[@CoolJay77]

That turned out nice. Looking forward for a side by side comparison video with the offset smoker.

[@BehindTheFoodTV]

I’m looking forward to doing it. KJ vs Traeger is coming first but that’s next on our list to film!

[@link_7164]

Man, you guys are sharp. Both food and video quality 👌

[@BehindTheFoodTV]

Wow thanks!

[@RDlinkenhoker]

I know I'm coming in late, but I was hoping to ask you what warming oven you're using. I've gone through some of your vids and I can't seem to find a reference to the brand/model, or any shots of it. Thanks.

[@BehindTheFoodTV]

Happy to help. I use this one; emv4.me/vevorwarmer

[@jamesdelaura5469]

To help with the bottom of the brisket, next time put it up on one of the shelves. That’s what I do, it keeps the bottom away /to close the heat source.

[@BehindTheFoodTV]

Thanks - a couple of people suggested that after I dropped last week's pork shoulder. I'm not thrilled that I'd lose so much cooking space - so I'll have to do some experimenting. Appreciate you watching in the first few minutes and taking the time to comment!

[@aaronsondag8347]

For pellet grills many people recommend top racks for cooking them

[@BehindTheFoodTV]

I've started doing that and had good results. Not thrilled with the loss of cooking space though :-(

[@cash478]

I have a Pit Boss pellet smoker, and ive never cooked a brisket. What im getting from this video is 1. Trim/season 2. cook on the second shelf (note from the comments) at 225 for 9 1/2 hours 3. place in beef tallow for 12-15 hours wrapped in foil to rest. Is that pretty much it? I hesitate to cook brisket because of how expensive it is, I dont want to try until I feel like im pretty sure I know what to do.

[@BehindTheFoodTV]

Hey man - welcome to the channel! I'd modify your plan just a tad. You're going to want to smoke it at 225F until the coolest part of the brisket (usually the thickest part of the flat) probes at 195F (however long that takes). Then wrap in foil with beef tallow UNDER the brisket and hold in a 150F warmer for 12-18 hours. If you don't have a warmer, you can either get the one I use - amzn.to/44jvHKE - or you can recalibrate your kitchen oven. My friend James from Smoking Dad BBQ has a good description of how to do that in this video: kzbin.info/www/bejne/qH6Wn59ofZWkitU - but if I were you I'd get the warmer. Once you try this you're going to use it A LOT!

[@arkansascountryboy88]

Pitboss Austin XL here 1. Trim/season 2. Smoke on second shelf at 190° fat cap up ( catch pan optional on 1st shelf ) for 8-12 hrs or until prob temp 170°. 3. Pull brisket place on non waxed butcher paper drizzle with tallow, wrap butcher paper then soak with tallow. 4. Place back on smoker, bump temp up to 275° until rest temp ( usually another 2-4 hours depending on brisket size). 5. Pull brisket place on counter "LEAVE IT WRAPPED" let it rest 1hr minimum, then enjoy. And remember if your Looking you ain't Cooking.

[@BenFeldman-kz7gt]

Al, Excellent video! There is a Jirby video from while back in which he says that he has never had a brisket pulled past 195 that he didn’t think was over cooked. It does make sense that Goldee’s, or any other restaurant, doesn’t have time to let their briskets sit around cooling off before putting them in the warmers. You didn’t really say so much if you thought the bark and smoke of the Traeger matched the offset. You should compare the Traeger to the Woodwind Pro or some other pellet smoker. Keep up the great work!👍

[@BehindTheFoodTV]

Thanks Ben! I’m planning to go deep on this over the next few months - both brisket methods and cookers. Stay tuned!

[@jeffpuffenbarger6800]

​@EatMoreVegans Just my two cents here, but you HAVE to try cooking one on the Lone Star Grillz 20x42 pellet smoker. When I was comparison shopping two years ago, I whittled it down to the Traeger Timberline XL you just used and my LSG. If you don't know anything about Lone Star Grillz you need to check them out! Thanks. I love all of your videos!

[@BehindTheFoodTV]

@@jeffpuffenbarger6800 I’m working on it!

[@cameroncole4211]

Water pan under the brisket should solve the bottom brisket problem. The firebox on most pellet smokers have significant direct heat. A pan of water under the brisket should protect the brisket, distribute the heat better and the evaporation should help add more smoke flavor as well.

[@BehindTheFoodTV]

Thanks - I've started doing that and am getting great results. I only wish I wasn't losing so much valuable cooking space.

[@brian2359]

So it looks like you need to retest all the smokers with this new method! Maybe add a water pan under it in all the grills to save the bottom?? Great video, and love Nick’s excitement!

[@BehindTheFoodTV]

I think you’re right Brian! We already filmed Traeger vs KJ (look for it in a couple of weeks) but the big battle is coming!

[@brian2359]

!@@BehindTheFoodTV Awesome

[@Mrhandfriends]

Can’t wait for this !!!

[@BehindTheFoodTV]

I’m having so much fun mastering this Goldee’s brisket. You tasted it in Texas so you know the bar is really high. I’m getting closer!

[@Mrhandfriends]

@@BehindTheFoodTV it was out of this world !!!

[@jasonheesch609]

I absolutely agree with your statement about Costco briskets. I got one that was prescalped and a nice little slice also. Please do the comparison. I purchased the brisket from butcher and it didn't have any of those problems.

[@BehindTheFoodTV]

It’s definitely coming this spring. I just have to make sure it’s not a hate video because I’m so frustrated with them now!

[@uwilnvrkno]

I'm so glad you made this vid. As a novice pellet user I will try this next. Though do you have alternatives for the long hold? I don't have a warmer or another device that would hold at 150.

[@BehindTheFoodTV]

Thanks! My friend James (Smoking Dad BBQ) did a hack that turned his oven into a warmer- you could try that. He explains it in this video: kzbin.info/www/bejne/qH6Wn59ofZWkitUsi=YE2kaOSd0s1yMyC_

[@candoslayer]

I have gotten really dark bark with with tragger hickory pellets

[@samacc2536]

Loved this! I think you should do a 3-way rematch! This time use the Dojoe and not pull at probe tender. Would love to see how the 3 compares. Thanks Al!

[@BehindTheFoodTV]

Definitely an epic battle coming!

[@johnmorarie2119]

Can you share what you use for your holding oven?

[@BehindTheFoodTV]

This is the one I settled on - I tested a few in that price point and this was the clear winner: amzn.to/3Q5ePky

[@randyshifter]

Interesting.. I still haven't cooked on a pellet smoker. That does look like a good brisket minus the Goldees.. I gotta get you on board with Uncle Steve's Shakes. Great video AL & Nick...

[@BehindTheFoodTV]

Thanks man. Will be experimenting with different rubs over the next few months so stay tuned!

[@elijahvia3892]

Hey Al, love your videos and your goal to be the best cook you can be. What temperature did the brisket hold at overnight? Did it get down to 160 degrees?

[@BehindTheFoodTV]

Thanks Elijah! I held it in a 150°F warmer and it did eventually rest down to right at that point. Perfection!

[@ChadHockaday]

What pellets are you using for the cook?

[@olyprospecting6419]

I truly believe the trick to an amazing brisket is a long rest. I also pull at 190° and then put it in my toaster oven that I can dial in at 160°. My thought process with this is we go low and slow for hours to bring it up to temp, why not let it go low and slow to come back down to temp? Doing so allows the juices to slowly and evenly redistribute as it's coming back down to temp.

[@raygrech1965]

Just did this except I didn’t have Goldiees rub and it was probably best brisket I’ve had

[@larry5508]

I do not have a warmer, and our oven only goes down to 170 deg. How do recommend we rest for this type of brisket cook? Thanks, I enjoy your videos!

[@BehindTheFoodTV]

Hi Larry! The easy answer is here: emv4.me/vevorwarmer - the harder answer is that most home ovens can be recalibrated - look it up in your manual or Google it. You just set the offset to be 20°F off so it's actually 150°F when the oven thinks it's 170°F. But trust me get the warmer - it changes BBQ so much not having to stay up all night that you'll find yourself happily making tomorrow's dinner tonight all the time!

[@jonslyh2742]

How does the MEATER probe do? I had the first generation and it was junk wouldn’t connect. There are still mixed reviews on the next gen.

[@BehindTheFoodTV]

I'm a big fan of the newer Meater probes - both the + and the 2+. The ones that come with the Traeger don't monitor pit temp (maybe they don't want you to see conflicting readings and get confused?) and the Traeger app doesn't have the graphs or the finish predictions - but they do connect to the grill locally and then the grill is connected WiFi. I'll be using my MEATER Block probes going forward to get the best of both worlds.

[@Texanm28]

Next cook, use the second level rack on the Traeger and that should prevent the excessive heat on the bottom.

[@fieldsfamilyvids]

@eatmorwvegans -Followed the directions (put on rack with fat tray below) and now in warmer. It seems firm. Did yours soften up?

[@BehindTheFoodTV]

@@fieldsfamilyvids yes - if you’re pulling at 195 like this the collagen hasn’t released yet. Get that 12-18 hour rest in the warmer done and it will be like butter!

[@alfromtx245]

Very interesting. I've been somewhat of a snob, looking down on pellet smokers. However, I've seen more people getting what appears to be comparable results. Having a wife, 3 kids, and a full-time job, I think a pellet smoker would make things a lot more convenient. One question though. Are you able to get a good strong smoke flavor? That's the only real drawback that I've heard complaints about.

[@BehindTheFoodTV]

I was worried about that too (smoke flavor) - and I've found with the higher end pellet grills like this one, I get plenty of smoke. And if I want more I throw in a $20 pellet tube from Amazon - but that's pretty rare that I have to do that. 2 weeks from today you're going to see a video where I do Bar-A-BBQ's monster beef rib on the Traeger and (spoiler alert) you wouldn't know that one came out of a pellet cooker.

[@602Pinstriping]

Do you have a recipe for this cook?

[@aaronpesina7844]

God bless, I hope you are doing well. I have a couple questions. I got this Traeger because of the “Keep Warm” option, which drops to a low minimum of 165. If I went this route, may I ask what would you do differently? To still be able to achieve that bark and juiciness. Also, what to expect if I’m at a higher temp. I appreciate you and your time.

[@BehindTheFoodTV]

Hi Aaron. I use the “keep warm” function for when I’m not at home and the meat has finished cooking - I can go into the app and switch to the keep warm mode and know I’m not going to overcook. For long overnight resting I recommend a warmer (you can get the one I use for about $300 on Amazon emv4.me/vevorwarmer ) or my friend James over at Smoking Dad BBQ recalibrated his oven to think it’s warmer than it is so he can do hot holds. 150F for 15 hours (12-18 is fine) will blow your mind every time.

[@coolkat6728]

If I don’t have a food warmer could I just use the Traeger warming option that is 165 degrees for the rest or do you think that would have a negative impact?

[@BehindTheFoodTV]

I haven't tested it yet......but I think 165 is probably too warm for an extended rest. I think either sous vide or another warming option is likely going to be better. Bradley over at Chud's has a toaster oven he uses (I know, right?) - and James from Smoking Dad figured out how to recalibrate his oven in the kitchen so it would go lower - probably one of those is going to be preferable to 14 hours at 165 in the pellet grill. Of course.......it's worth a test!

[@samacc2536]

Would also love to see the Sam’s vs Costco battle too!

[@BehindTheFoodTV]

Filming it next week - stay tuned!

[@jeffpuffenbarger6800]

​​@@BehindTheFoodTVHey Al does Sam's Club have prime briskets too? My local Costco was only selling Choice ones for awhile but just recently they have brought back prime ones too. As of yesterday they were $3.99 per pound. I'm very interested to see how the Sam's Club briskets compare. Thanks for being so cool!

[@BehindTheFoodTV]

@@jeffpuffenbarger6800 yes sir! Costco has them occasionally but Sam’s has them consistently. Next week’s video in fact features two Sam’s briskets. And I guarantee you’re going to love next week’s video 😉

[@toddjones1403]

Considering their return policy, can you return the fat to Costco???

[@BehindTheFoodTV]

How funny would that be - sounds like a great TikTok video of me trying! :-)

[@SmokingDadBBQ]

Glad your brisket didn’t look this good when we competed against one another 😂

[@BehindTheFoodTV]

LOL Leah is still grounded from that little episode!

[@terrancekey7997]

what do you mean by warmer, was that also the traegar?

[@StitchJones]

Your brisket method is amazing. This video has been a great way of seeing of how it can be done that way. But I will not use a pellet to do a brisket, not at the price. Unless I pay you to come to Saratoga NY and cook it for me! :-) Keep the video's coming man!!

[@BehindTheFoodTV]

I mean Saratoga is nice in the summer so........... :-)

[@brianpreston5206]

What kind of Warner do I look for

[@BehindTheFoodTV]

This is the one I use: emv4.me/vevorwarmer

[@michaelbrimhall3667]

My advice is to use the second shelf in the Traeger and have it as close the middle (height) as possible. You will be much happier if you are used to cooking fat side up.

[@BehindTheFoodTV]

Good advice! As I’ve learned to master this cooker that’s been the most impactful change.

[@Darkstar0318]

Been using this grill for 2 years now, i always use the second shelf on briskets with meat church holy cow and cook them overnight at 200 for almost 12 hours to puch through the stall, wrap in butcher paper and bump to 250 and then rest. This things a beast if you know how to use it. As far as pellets the meat church pellets or steak blend is what i use.

[@BehindTheFoodTV]

Love it!

[@rigoberto3535]

The problem with the bottom is the radiant heat you need a water pan

[@BehindTheFoodTV]

I think you’re spot on there.

[@grimreeper70]

Or put it on the 2nd or top shelf. That's how I do my brisket

[@mattvangampler7508]

Do a fajita sausage! I also think you need to compare a deeper deckle trim compared to a minimally trimmed deckle. After all, they were rookies when it came to seasoning the sides!

[@BehindTheFoodTV]

You know you have a point..........(pun intended) :-)

[@mattvangampler7508]

@@BehindTheFoodTV seemed like Jirby's brisket fell a little flat compared to Chud's!

[@brianewing5778]

You caught my attention being called "Eat More Vegans". What a great name for a BBQ channel!!!

[@BehindTheFoodTV]

lol thanks! All of the EMV cooking stuff is heading over to the new @eatmorevegans channel so make sure to subscribe over there too!

[@jaimeredrayo]

Maybe I’m doing something wrong…but every time I have done a long rest and I put it in the oven under the keep warm setting, I get a dry lean. Any tips? I’m afraid to do a long rest because I think it will dry out too much

[@justinr9753]

Preheat a cooler, then put a cheap pillow still in the plastic wrap to fill the void, rest until it's 145F If you are cooking really lean brisket (like Walmart), IMO it's better to cook them hot and fast, have a short rest, and it needs to be eaten right away.

[@justinr9753]

When purchasing a brisket, look at the small side long edge that's not covered (where you can see the edge of the meat) that's where you can read the marbling just like you would a steak. A great brisket is going to be a lot more forgiving. Also, a lot of people will mistake undercooked for dry, cut a slice and do a bend test by hanging it over finger. If it breaks it's overcooked, if it doesn't hang it's undercooked

[@russstobbe8263]

But.... how long was the rest?

[@fieldsfamilyvids]

@eatmorevegans Great video! Can I hold in warmer for up to 15 hours (to serve at lunch the next day)?

[@BehindTheFoodTV]

Thanks - and absolutely. I’ve dialed it in now to pull at 195 and rest 14-16 hours at 150F. This is the warming oven I use - I tested several and this one holds the temps the steadiest. amzn.to/3w0PgdM

[@fieldsfamilyvids]

@@BehindTheFoodTV Thank you for the quick reply. Props to you and your camera dude for your great content. I watch A LOT of bbq videos and your's is amongst my favorite.

[@aram325302]

after this test do you prefer to pull at 195 or 202?

[@BehindTheFoodTV]

100% going forward I will pull at 195 and long rest. I'm still working on how long is ideal for resting, but this one and the one next week were about 14 hours.

[@candoslayer]

I think you need to try this again with lunberjack oak pellets

[@tayonguyen]

good job guys

[@BehindTheFoodTV]

Thanks!

[@Just_the_Q]

What holding oven do you have?

[@BehindTheFoodTV]

I've been through 3 - and this is the first one I'm happy with. I strongly recommend it. amzn.to/3TN0eg3

[@matthewgreazel7343]

Local HyVee has had some great briskets lately at 3.49-3.99 a pound.

[@smokingtarheel3003]

Wow. If anybody can do it Al can. That looks incredible.

[@BehindTheFoodTV]

Dude thanks so much for the support. I’m really excited about out how much I’m learning g and how much better these briskets are getting!

[@beniamindumitrache9770]

Hi there I have a question please if you could answer When you let it rest for 14 hours at 150 You done that in the traeger also?

[@beniamindumitrache9770]

And also what kind of pellets did you use? Thank you

[@Mrhandfriends]

Wow !!!! Juicy 🤤

[@kenwong518]

Thanks for the tip

[@BehindTheFoodTV]

Thanks for watching!

[@Keith80027]

That looks like one wonderful brisket for sure as it was very juicy and looked fantastic! I wondering if it juiciest might of been caused because of all the fat that brisket started with. You commented that this was not a great brisket because of all the fat.

[@BehindTheFoodTV]

Interesting theory, Keith. I believe (I could be wrong) that I got all of that extra out of there but I could be wrong. I can tell you there's another video coming very soon (that I know you're already expecting) that didn't have so much fat but still produced solid results.

[@Keith80027]

@@BehindTheFoodTVMaybe you might have to keep the Trager in the end. I going to look at Trager website to look at the one you have.

[@Rubiowner05]

Maybe a Water Pan under Brisket not to over cook bottom?

[@BehindTheFoodTV]

You’re right. As I’ve practiced more with the Traeger I find that moving up a shelf helps as does a water pan.

[@TheGoatMumbler]

NIce of Traeger to send you that sweet grill!

[@BehindTheFoodTV]

@@TheGoatMumbler right! I’m so grateful!

[@mrhappy9911]

Love it Try doing it to 190 and resting at 150 for 18 hours

[@BehindTheFoodTV]

Man that's a long rest! But if it's an excuse to smoke another brisket, count me in!

[@markfowler5577]

I don't know if you noticed, but the side shot of the brisket on the grill looked like a gator head...So what's the Traeger's new name?

[@BehindTheFoodTV]

LOL I hadn't noticed that - now I want to figure out if I can fit a whole gator in there! Obviously we've decided to keep it - but the name reveal is coming in 2 weeks on April 5th so make sure you tune in then!

[@BriggsStratton11]

8:36 Forrest Griffin and Dan Hardy

[@bobbicatton]

That was a waterfall of juice! Impressive results. Of course I want to see a rematch👍😁

[@BehindTheFoodTV]

Wait I have to make more delicious juicy brisket and taste it again? I will do it for you Bobbi! 😁

[@mikecitizen2125]

Where’s the marbling. I’d be disappointed too. Happy smokin!

[@Mrhandfriends]

UK rolls brisket :/

[@BehindTheFoodTV]

I like you so I will just say I understand why your family loves American food 😉😀😎😬😳😂😇

[@Mrhandfriends]

Btw cool music!!

[@BehindTheFoodTV]

Thanks!

[@jamesdelaura5469]

And, use better pellets then Trager Brand, it will definitely make a difference!

[@BehindTheFoodTV]

Experimenting with several now. I do appreciate suggestions of what you like though!

[@txmmoore]

Yes! Compare Costco to Sams!

[@BehindTheFoodTV]

It's on my list for this spring. I wish Sam's carried everything Costco does - I would cancel my Costco membership. But if I want whole pork bellies or picanhas......it's Costco or find someplace new. My Sam's has bone-in pork shoulders (Costco only has boneless), beef cheeks, full spare ribs (Costco only has St. Louis cut) and more.

[@marksmith7785]

Yea, let me run out an buy a food warmer, right!

[@BehindTheFoodTV]

Your sarcastic attitude aside Mark, the $300 you’d spend on a good warmer will have a much more profound impact on your finished product than spending $3000 more on a fancier smoker. If you decide to come around, the one I bought is emv4.me/VevorWarmer

[@MixyDoodle]

So you pulled it early and didn't actually follow the Goldees method, plus 225 is too hot IMO on a pellet grill. I do 190 overnight, then raise it up to 275 or so to get to 190+, then rest ideally 12 hours. Also you need to cook a brisket on the top rack in a pellet grill, bottom get's overcooked from the radiant heat otherwise.

[@wilson1138]

do you do fat side up or down?

[@MixyDoodle]

@@wilson1138 I do fat side up

[@erukuish]

Make a Al Pastor sausage 👌

[@BehindTheFoodTV]

What a cool idea - I wonder how the pineapple would do inside a sausage.........putting it on the list!

[@erukuish]

@@BehindTheFoodTVit might break down the meat to mush 😞

[@BehindTheFoodTV]

That’s what I’m thinking - might not be able to do a smoked sausage it might have to be a grilled sausage

[@Brendan-h8b]

❤❤❤❤❤

[@BehindTheFoodTV]

Well said!

[@andrewashley5855]

Support your local butcher to source a brisket. Support small business.

[@BehindTheFoodTV]

I’m with you Andrew - and if I could I would. In North Carolina it’s really hard to find briskets at a butcher shop - and when I can they are crazy expensive. I’m jealous of my Texas friends who have easier access!

[@mikebenson2941]

I bet the bottom turned out hard and burnt with that meat side right on the grates

[@BehindTheFoodTV]

It wasn't burnt - but it did dry out more than usual. Since then I've followed the advice of several viewers and started using a water pan and putting the brisket on the 2nd shelf and I'm turning out great results. Thanks for watching and chiming in!

[@matthewv6178]

Broccoli and cheese sausage

[@gabrielgaona2923]

has anyone tried scoring the fat side like a pork butt ?? Or is that a no no asking for a friend😂

[@paulgardner1869]

cook a pork butt on a traeger goldie's style!

[@dennisschickling2249]

Nice Work. Looks Great. #STAYSAFE #PHILLYPHILLY 🇺🇸

[@BehindTheFoodTV]

Thanks Dennis!

[@brownlee-ve2uy]

a pellet smoker can’t ever give you the flavor of a off set

[@PanMan223]

Agree. I started using a smoke tube with my pellet smoker and it's done wonders. They need to incorporate a smoke tube for smoking in these things

[@AndreaShink]

Food porn, Al...

[@BehindTheFoodTV]

Yeah this brisket made it so easy - we couldn't believe how juicy it was!

[@greg8928]

Lose the RED hair...

[@larry5508]

Did you spritz this brisket at all? I just finished this and spritzed every hour after the first three and the bark was very soft.

[@BehindTheFoodTV]

I have stopped spritzing. I don't think it makes a difference honestly.

[@pyd3461]

Blacks is by far the best, the original