How to Make the #1 Brisket in Texas on a Pellet Grill

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After spending time with the good people at Goldees BBQ, I want to share step-by-step how to make a Goldees Style Brisket in your own backyard, with whatever cooker you have!
Make sure to check out the Typhur Instaprobe Here:
www.typhur.com/instaprobe
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Get your own Goldees Brisket and All Purpose Rub and Support Goldees Here:
goldeesbbq.com/
Check out these Channels:
@jirbybbq
@MadScientistBBQ
@SlapYoDaddyBBQ
@TexicanaBBQConsulting
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#BBQ #antsbbqcookout

[@AntsBBQCookout]

Check out the Typhur Instaprobe with the links below: Get it from Typhur: www.typhur.com/instaprobe Get it on Amazon: amzn.to/3Miqag1 For those interested, I used a Choice Brisket from Kroger for this cook. Again all of this information can be found on Jirby’s channel and the other’s I linked in the description. But after going to Goldees myself and seeing the full process of how they make their briskets, I can attest that Jirby is not lying lol that’s really how they do it. The beauty of the “Goldees Method” to Brisket is it is very simple and makes an incredible brisket (#1 according to Texas monthly). This method works best on a big offset like Goldees uses, but as you can see in the video it works really well with a backyard cooker too. Hope you guys give it a try and let me know what you think! Links to Goldees Rubs and the other equipment I used in the video can be found in the description box. Take care y’all!

[@ramennoodleking]

Is that a woodwind pro 24 or 36?

[@AntsBBQCookout]

@@ramennoodleking 24

[@phunqdaphied]

Dude that oven calibration hack for the hold was worth every minute I spent watching this video!

[@AntsBBQCookout]

Hahahaha glad you git something out of it, because this is way longer than my usual stuff 😅

[@mikhaelisrael5395]

Hell yeah someone actually explained it and man I do a ton of briskets but haven't done the hold at 155 but 170 a few times I'm excited

[@zevelgamer.]

Hello! Even tho i'm 13 and haven't had Brisket or ribs in the smoker in my life, I just love your content!

[@AntsBBQCookout]

Hahaha itll change your life! Thanks so much for watching, i appreciate it 😁

[@jacoblaw23]

Dude!!! You need some grade A brisket in your life

[@zevelgamer.]

@@jacoblaw23 i dont live in the us i live in israel, so pretty hard to find meats like that but one day.

[@jacoblaw23]

@@zevelgamer. ohhh man…. Hope you get out here one day! Brisket really will change your life!

[@zevelgamer.]

@@jacoblaw23 sure hope so! Thank you so much!

[@smokescouts]

Great video, thanks for sharing! So cool that Goldee’s and you were able to let us all in to see behind the scenes and allowing you to share.

[@jrockitrocket]

Great video! I appreciate that you acknowledge the contributions of others and then add your own. Chud and Jirby were my go to for trimming tips, but I learned a lot here. Bookmarking for later 🤘

[@SJCOOKS]

It's been a pleasure watching you grow...not just as a youtuber but as a cook. I am a big fan that you not only show what you've learned by compiling different knowledge you learn from different people, but also giving them credit. Very few channels do that unfortunately and I am trying very hard to do that myself in my videos now and got you to thank for that. "always cite your sources!" as you say, lol. Brisket looks incredible. I need to turn up my trimming game a few notches so def going to use yours as reference.

[@AntsBBQCookout]

Appreciate it, Sal! Thanks for the kind words, brother

[@DomBogey94]

Hey bro, I just smoked my first brisket today. I've been watching your videos and I finally mustered up enough courage to do it. My brother bought me a bullet smoke, no ideal but gets the job done. It turned out pretty damn good, solid bark, juicy, and smoke ring was there! Some dry spots though, but trimming was pretty tricky as it was my first time. Cant wait to upgrade smokers and get better. Thanks for the vids man!

[@dailymindgrind]

I'm new to briskets and this is the best trimming guide I've ever seen.

[@AntsBBQCookout]

Super happy to hear that! Thanks for the feedback

[@patrickpauley1350]

Bought a Traeger this spring and it’s great! However, I have ruined more brisket watching other videos than I care to mention here. Yours was the first step by step that I followed and the brisket came out amazing. Will use this method from now on. Thank you.

[@thomasrennie7919]

That brisket looks absolutely nuts man, awesome!!

[@rupman27isback]

Seriously, I've seen A LOT of bbq videos but you're one of the few that really explains things soo perfectly and simply. Keep up the great work. You earned a sub from me.

[@anthonyz5671]

Mad Scientists is very detailed too as well as How tobbqright .

[@rupman27isback]

@@anthonyz5671 Def agree but sometimes Jerremy Yoder goes a little overboard on the explaining lol. I do love Malcom Reed tho.

[@h2tym]

Thank you for taking out the eating noises that all the other bbq channels leave in. I didnt come here for ASMR! Also, the info is very helpful and I appreciate you sharing

[@AntsBBQCookout]

Np! Glad you found it helpful

[@scottwu431]

Found your channel a couple months ago and appreciate your stuff, especially for someone that is new to BBQ. Going to try my first brisket, also on a camp chef pellet grill (no smoke box unfortunately), and this video will be a huge help. I've watched a ton of videos from you plus Jirby, Jeremy and Joe Yim and appreciate that you have a one-stop-shop video for beginners as a reference esp for those of us using a pellet grill.

[@AntsBBQCookout]

Thats awesome! And great channels you listed out for BBQ resources. Glad you found the video helpful and goodluck on your first brisket!

[@frenchytatum3319]

​@@AntsBBQCookouthey Ant I'm a football coach and your explaining how to smoke a brisket is on point. You hit every detail I've been looking for. From the typurh and the tallow as well as the hours smoked. Again, great explaining the brisket breakdown.

[@BrianDBacon]

New here. First video I’ve watched of yours. Really appreciated the production quality and how informative you are. Keep up the good work bud

[@JerodDenny]

Enjoyed the video man. I truely appreciate the video game soundtrack, Pa Rappa and some Snes DK country, beautiful. The smoking was great too. Well done.

[@KYSeahawks]

I think this is a sign I need to do a brisket here soon. The fact you went through the trim which is the thing i struggle with the most and cooked on a pellet smoker which is what i have helps so much. Briskets have definitely got better but still not at the level i want it yet

[@joesiu93]

I've cooked a lot of briskets. I will say that the trimming tutorial is textbook perfect. Everyone take note. OBVIOUSLY this is the best way to trim it.

[@D_T_W_D]

That oven hack was neat, brisket looks amazing well done

[@narbekalantarians6269]

Great video for backyard cooks - especially for the first time

[@_thisisdavid]

Honestly one of the best brisket trim videos I've seen. I feel like a lot of times they rush it too much or don't explain it well enough.

[@moovieman693]

Great video! Thank you very much for showing the complete process. Thank you very much for explaining what the stall is cause I was always a little confused about when and what that was. I’ve been watching videos about how to make a brisket for about a year now, and I have my smoker for about the same time. I didn’t want to buy a large piece of meat and mess it up so I’ve been watching various grill Masters and videos basically through the same thing. Your video to me was the most thorough and easiest understand. The others were good, but I found this video to be much more concise. I think I’m ready to do it!

[@mhernandezae86]

So I fallowed your instructions step by step and can honestly say the brisket came out stellar! The hold in the oven makes the difference from home smoked to BBQ restaurant quality (I'd even say better). Very pleased with the results. I'm hyped for the weekend to smoke another brisket but with Goldee's rub. Thank you for this video!!

[@imonahorse]

First time seeing your content. The SoR music in the background will most certainly have me coming back, love that!!!

[@milkdudmantra4602]

That was the best trimming guide I've seen. Thanks!

[@AntsBBQCookout]

Awesome, glad it was helpful!

[@SimonBorg]

I've watched A LOT of brisket trimming tutorials and this was probably the easiest to understand for me.

[@fjg2372]

Awesome information. Thank you. Also, I love the background music. PaRappa the Rapper Doug Donkey Kong. Sweet

[@gerardoavalos2907]

Really enjoy your videos bro keep it up!!! 💯💯💯💯

[@AntsBBQCookout]

Im glad you do! Thanks! 🙏🙏

[@E5ky]

Nice explanation on the Brisket trim !

[@bobbyegentry9568]

Soundtrack on point!! Thought I had my OST playlist playing in the background.

[@ericousleyjr9119]

Brooo. 1) I love your channel. It just keeps improving. 2) Brisket looked AMAZING!!! 3) I absolutely loved the DK and Mario Kart music lolol!

[@pizzapaul94]

Congrats on another sponsor dude! Gonna grab one of those thermapens whenever I get the chance.

[@spr1ggs947]

Holy shit that oven calibration thing changed my life thank you so much.

[@imakehotbeats4895]

Bro the streets of rage two music is so elite! Kudos to you!

[@CORVETTE0611]

Have to say - dig the music, felt like I was looking for master emerald shards. Nostalgia hit hard

[@texikan]

Bro 🤤 looks delicious! Good job!

[@DuckieDooh]

Awesome video Ant!!

[@KrashmanVonStinkputn]

Been trying to get better smoke from my PIT BOSS pellet grill Tried smoke tubes with pellets/chips with some success. Now using a CAST IRON LOAF PAN with a couple charcoal briquets + wood CHUNKS for smoke---simulating the smoke box feature of the Woodwind Pro. Regular loaf pans are only rated for around 400 degrees. Cast iron loaf pans are available at camping supply stores with the dutch ovens designed to sit right on the coals. Best smoke and easy clean up: wash out pan (NO SOAP), oil, and store in smoker.

[@JB-70]

I like your probe like Peanut butter analogy. Great video!

[@bocivus328]

Good to see how much your channel has grown. I remember when you were still pretty new and I was giving you (friendly) crap about your pink beanie. I enjoy your content, man. Keep it coming.

[@ZeusMerk]

The video I have been waiting for! How often did you put wood chunks in the smoke box?

[@gri539]

Great video. That thermometer looks pretty good

[@SmokingDadBBQ]

Your editing is next level man

[@AntsBBQCookout]

Thank you, bro! I tried out something different in this video. Way less scripted and it was much easier to edit. Going to keep this format for a bit to see how it performs!

[@hellobello3153]

Love the Doug Funny music. Thanks for the vid

[@MightyMattTM]

Love the SA2 Knuckles music in the background. Nice touch

[@angelaguilera7919]

Instantly subscribed when I saw that apron👍

[@Twisted_Logic]

Some excellent music choice this video. Your editing is on its A game

[@AntsBBQCookout]

Appreciate it!

[@TheTenCentStory]

I plan on taking a trip down in a few weeks from Kansas to eat at Goldee's and hangout in the city for the weekend. I'm pretty excited.

[@2005Pilot]

Been there and it was Amazing!!! Although… being from Louisiana, we have alot more bananas in our banana pudding.

[@bernardharrington152]

Nice content I've been thinking about doing my first would like to get more tips will be watching u more

[@fredstevens129]

This is an excellent video.

[@JWFas]

I've become a big fan of doing the overnight oven hold, except I pull the brisket when the internal temp is 185-190F. It gets immediately wrapped in butcher paper with tallow, and that goes into a pan which is then sealed with two layers of foil. It lets the brisket do some carry over cooking to completely tenderize, and it avoids the pot roasty texture you often encounter by going over 200F internal.

[@CoolJay77]

It is sort of what Smoke Trails bbq does. It is not a widespread technique. Ant is eager to experiment with different ideas. I hope that he gives it a try and give us his reaction on the texture and juiciness.

[@ratking948]

Thats interesting. I am always hesitant to hold my brisket in the oven because I tested my oven and it goes anywhere from 160-185 on the lowest setting (170f)

[@2005Pilot]

@@ratking948 that’s why you do the oven hack that Smoke Trails & Ant show

[@2005Pilot]

Do you let it come down to 160 before the 150 long hold?

[@GCmatsa]

Amazing video! Im curious as to what smoke level you used for this cook on the WW pro? Did you change it at different stages of the cook as well?

[@jbob2447]

Thanks man for condensing all of the instructions down.

[@SenpaiKai9000]

this the magic i needed

[@AntsBBQCookout]

I got you, fam

[@scottbraden14]

Loved the Donkey Kong music in the background.

[@Thoth06]

Great video the one step I was missing is letting my brisket cool THEN place it in a warmer … thank you

[@lovemytide45]

I stink at briskets. I’ve ruined 2 then gave up on brisket because of the time involved. This is the best trimming instruction I have ever seen . I own a pellet now and I am going to give a 3rd brisket a shot.

[@repugnant__6379]

I can't tell you how happy I am that you're using knuckles SA2 instrumentals for the backmusic.

[@DerickZ28]

8:17 dang the numbers even flip over! That's a cool thermometer for sure, I may have to grab one.

[@DevilDoc31]

I did this same cook using the woodwind pro. I didn’t have a curl and had moist brisket. I used the high smoke setting with post oak chunks. Came out amazing! I, too, could have trimmed more fat cap. I used an American Waygu brisket from HEB. Amazing thanksgiving meal

[@erick4188]

Another nice video from Ant's Goldee's advertising services! Liked the tips!

[@AntsBBQCookout]

Hahahaha love those guys

[@andrewpope204]

Great video! When you go to wrap the brisket in foil at the end do you need to let it sit before wrapping it up to stop the cooking process?

[@AnthonysBBQ]

Great video!

[@MrSupedoSpade]

Followed you guide almost exactly (i foolishly threw away my fat trimmings instead of rendering them down and therefore didnt have tallow when wrapping). The result was STELLAR. I've never had or made BBQ Brisket before but damn do I want more now. My friends and family loved it. This is definitely gonna be my guide when cooking them

[@AntsBBQCookout]

Thats awesome, man! Thanks for sharing

[@TheHondahm]

great video Ant!

[@johnlista6743]

great video

[@apmendoza15]

Man that flat piece you showed at the end is goals. Mine always turns out dry so I usually use it for other dishes

[@AntsBBQCookout]

thanks man! yeah its one of my favorite bites on the brisket

[@ghankghank]

Just drag it through all the tallow like he did and it'll look great on camera, too.

[@AntsBBQCookout]

​@@ghankghank if its dry its dry tallow wont fix it unfortunately. Might trick a few though. So you do you 👍

[@robertmckinnon8170]

Thanks a lot, I already have a Thermapen but here I am buying a slick looking probe I don’t need.

[@AntsBBQCookout]

😂

[@mikelee7672]

Love the music!

[@gorflack]

When I heard all the video game music, you earned a sub lol.

[@satrian]

DK Country vibes. Love it!

[@chriscodling6573]

Lol the parapper kitchen songs was lit

[@fullyxsmoked]

Nice!! 🙏🏽🔥

[@zenphony]

Best I have seen re: this method.

[@juanobando7741]

Love the ridge racer soundtrack

[@uwilnvrkno]

What alternatives are there for the "oven hold"? Cooler? Leave it in my smoker at the lowest setting?

[@DOEGrindz]

Dude... your using streets of rage bg music. Thnx for the nostalgic moment from my childhood

[@KumarWatsonAgarwal]

Hey we have the same oven! I did not know of that trick.

[@briankillian5248]

I have a Weber Bullet smoker. Any ideas on how the temp would be on that. It seems to automatically go right up to 225 without much attention.

[@MrIowahawks77]

Great video Can you do one where you make ribs and brisket exactly like Terry blacks

[@jeremyzdunkewicz6792]

@AntsBBQCookout is the foil here standard or heavy duty?

[@garrett8922]

Can we just give props to the Donkey Kong and Banjo Kazooie soundtrack towards the end. At 37 yo, this took me right back and made the video all the more enjoyable. Oh… also fantastic brisket!

[@AntsBBQCookout]

Haha thanks man! Glad to see it's appreciated by a fellow mid 30 year old hahaha

[@jmann0525]

@AntsBBQCookout I watched another video with Jonny White and meat church, he was cooking Dino ribs and used a mixture of beef bouillon and Lawry’s, and applied the black pepper separately. I’m wondering if that’s the goldees brisket rub mixture. I’ve been using that mixture on brisket and steaks lately and it’s amazing.

[@HARDWAYS]

New to cooking biscuits. did you cook the brisket fat side up or fat side down? Thank you

[@philbowman9505]

Ok the pink hat was a nice touch😅

[@jakedamus111]

That was the lightest dusting of seasoning on a brisket I have ever seen! 😅😉

[@crisantechris]

Been loving your content bro! Question for you - was that Almond or plum pellets from Knotty Wood? Also - what type of wood chunks are you using in your W.W. Pro?

[@AntsBBQCookout]

Almond + wine pellet and post oak wood chunk

[@adamcoe]

If your oven only goes as low as 170, is it gonna make a massive difference over say, 6 hours vs 155? I'm not sure if my oven has that offset mode you describe. And/or could you rest at 170 for a shorter time, and then rest in a cooler for a couple more hours?

[@crawfish213]

hey, im new to pellet smokers and i want to know if i can put some woodchips anywhere in the grill to make that aroma. btw i have a broil king baron 500 pellet.

[@jmula2323]

Did you rotate the brisket during the cook I have the same grill. And thinking I should’ve done that. The flat is actually like 10 degrees lower than the point.

[@Don-vo5ok]

Which Goldee's rub are you using the brisket rub has a black cap

[@Metal_Auditor]

Ant, when I have cooked brisket, I've found the point to be underseasoned, and I wonder if it's because so little of the meat is actually exposed and able to absorb salt. I don't know when the next time I cook a brisket will be, but I'm thinking of fully exposing the point side and only leaving a fat cap on the flat side (similar to how Guga does it), in the hopes that this will allow the point meat to brine more during the cook. Have you ever compared the two methods to see if that will actually work?

[@TommieLSP]

That Doug background music was hitting pretty hard

[@swankmode]

good taste test dude. that was some mukbang shit. you know it's good when you dont' stop with a single bite and down the whole piece before moving on to the next one.

[@AntsBBQCookout]

Hahaha had to do it for the first bite gang, quick time guys 😂😂 the flat end piece is my favorite bite on the brisket lol that piece had no chance to get back on the cutting board

[@c.valley5572]

I like you, think its a few hours from 160F, then wait for 4-6 to hit that magic number. Great video and nice looking brisket!!

[@davidtran1360]

hey, when you say 11-16 pounds for a brisket, is that before its trimmed or after?

[@joegadget670]

You cut the flat of the brisket just fine. But when you reach the start of the point, turn the point 90 degrees to cut it against the grain. Your point slices will be more tender.

[@yourgranstoplip1019]

what's the difference in weight from when you brought it at the store to it fully done. great video and i love the content

[@AntsBBQCookout]

A 15lb brisket is usually like 6-8 after its trimmed and cooked. The varience depends on how much the butcher leaves on the brisket before its packed

[@CoolJay77]

Great video. You did state that the smoke flavor is there, are you suggesting you liked the smoke flavor out of the Woodwind Pro as much as from offset smokers?

[@AntsBBQCookout]

No haha personally I like offset flavor better, but its really close. I've done a side by side comparison on this channel and def could taste a difference but it was really close. The woodwind pro is not at the level of offset quality for brisket (beef and pork ribs, are different though I actually think I prefer ribs on the camp chef tbh) but it beats any pellet grill brisket I've ever tasted.

[@TOMVUTHEPIMP]

Nothing will compare to an offset.

[@joshe272]

so no binder before seasoning?

[@ryanbramich6951]

Great breakdown ant! Just one question… Generally before resting in the oven, I have always heard you should let the brisket vent unwrapped to ensure you are eliminating carryover cooking and the internal temp rising in the foil. Do u suggest wrapping right after pulling from the smoker or making sure the internal temp has dropped first? Cheers!

[@AntsBBQCookout]

it depends, if you pull it at the doneness that I described in the video no need. But if you over cooked it a bit, then yeah I'd let it cool down asap and then wrap it back around 180 to climb down to 160-150F