Here is the link to Part 1 of my "How To Cook a Brisket" Series: kzbin.info/www/bejne/oXbQaKR-eJyMfJY What other experiments should I do on the smoker? Let me know!
@davelawrence8488 Жыл бұрын
24 pound shoulder clod
@FattysFeasts Жыл бұрын
Never thought of that...I'll add it to my list!
@philippreuter5192 Жыл бұрын
Please do a video where you cook a brisket with only sp, no binder, no spritz, no mopping or anything else and where you don't ever open the smoker, not even once. You cook it at 275 F hot and fast from start till end using the wire thermometer to check internal for doneness. No wrapping or taking it off, you only rest it on the bbq by letting that fire burn out and slowly sinking the temperature till it is warm enough to eat. Again only checking via thermometer, no opening of the lid, no checking turning or twisting, than take it of and eat it right away. I would really like to see if the difference is that big and all the extra steps that modern bbq came up with are not just general overthinking it and in some cases pretentious. You seem like the right guy to do this test since you objected this test pretty open minded, so you will not be bias. Thx for the great video and please link me if you decide to go for this cook.
@FattysFeasts Жыл бұрын
@@philippreuter5192 I'm going to be honest, this idea is making me kind of nervous. Mainly due to the reasons of no trimming prep, no checking and no resting. When it comes to the prep, there are just so many things I take off because of stuff I don't want in the finished product, such as extra inedible fat, especially around the deckle. I'd have to probably get a fresh brisket that would cost a bit extra. The checking thing would just really piss me off if an area was burning or pooling up. Not looking at it for that long would really make me anxious. Also, how quick do you mean by "eat it right away?" Resting is soooo essential with any meat, especially one that's been part of a long cook. The shortest I've ever rested my brisket was 2 hours and I've definitely noticed a difference between those shorter rests and the longer rests. Let me know your thoughts!
@philippreuter5192 Жыл бұрын
@@FattysFeastsyou can definetly trimm it a bit, where there is too much fat, the smoke cannot penetrate. But to use only salt and pepper without binder and just rub it on there 15min before you chuck it on the smoker. I would personally be interested if the resting in the smoker till the fire is out and it comes down to optimal internal temp for eating wouldn't be enough resting. If you slice a little piece of and you don't like the result you can simply sear it in a hot pan and rest the rest of it afterwards, so nothing will be completely ruined. I thought it would be an interesting experiment to cook it that way hot and fast and unwrapped without checking it and without openening the lit and after 10000 videos on KZbin of people cooking a brisket it would definitely be a new approach, but bbq is about fun and if it makes you anxious than it's probably not for you. Anyways take care, all the best wishes for you and your family and Thx for the reply, I really appreciate it.
@johnvweber Жыл бұрын
I've been smoking briskets for some 50 years, started helping my dad and his buddies when I was a little kid. Nobody ever heard of wrapping a brisket until recently. Kinda interesting that the "new" thing is not wrapping briskets. What goes around comes around, I guess.
@FattysFeasts Жыл бұрын
So true!
@charlesrocks Жыл бұрын
Same. Sounds like the wrap method came around when BBQ became more commercialized. They'd have to wrap the brisket and use rendered fat to maintain consistency and juiciness because they were cooking at higher temps (275 - 300 degrees). A good brisket takes a minimum of 12 hours to cook (low and slow 225 degrees ideally), and it's best after about 4 hours of rest. If you need something same day, smoke some sausages and a pork butt. Good brisket takes about a day.
@DemocracyOfficer2485 Жыл бұрын
@@charlesrockswrapping briskets started in the 1950’s so…..
@joecummings9662 Жыл бұрын
John do you have any videos on your barbecuing about things? I would love to know plus look up barbecue southern style. This gentleman makes a brisket in a vertical barrel smoker. I can’t remember the brand but he cook this brisket right over the coals at like 250° he said this is the old school southern style. The video Has gotten over 1 million views His KZbin channel is barbecue, southern style
@jesusamaya8943 Жыл бұрын
About 35 years ago I would q brisket on a Weber, charcoal and pecan for 6 hrs...
@tim78723 Жыл бұрын
Way back in the late '80's, I owned a couple of smokers that we set up in front of a couple of bars in Austin, TX. Each smoker would cook 5 or 6 briskets, some turkey legs, some chicken breasts, and some Elgin (Southside Market) sausage. It was a blast to do, and with all of those briskets, I never wrapped them. In fact, I never wrapped a brisket until I watched the masterclass that Aaron Franklin did, about smoking meat, and my son was really stoked about wrapping them, so that's what we did for a while. I have probably only done 5 or 6 of them wrapped, and I always go back to leaving them unwrapped. I don't know if maybe I'm a bit on the lazy side so wrapping them just adds another step to the process. OK, so I do know that is the reason, but my briskets have never failed me. Thanks for this video.
@FattysFeasts Жыл бұрын
Funny you say that, as that's where I learned that wrapping was "normal" as well. I mean as a beginner, why would I question one of the best in the business? Turns out, not wrapping is definitely the way to go!
@maxhames4996 ай бұрын
Lazy? Nope. I barley even trim it. Comes out fine. I trim the crispy edges off and in beans it goes.
@donaldpruett8525 ай бұрын
There is a world of difference between having 20 years experience, and having one year, 20 times. Always learn something new. What a wonderful world of BBQ is out there.
@Mike-in-Texas Жыл бұрын
Great job. As an FYI, Goldees lets the brisket sit for about 2 hours before putting in the warmer to help stop the cooking process which may be why you had "soupy" point cuts. If you have never heard the story of Goldees its worth checking out. They were all friends dating back to school then they all went their separate ways and working for most if not all of the top BBQ joints in Texas to include Franklins.
@FattysFeasts Жыл бұрын
Good point. I unfortunately was ready for bed (as I preach being patient in bbq), but I will keep that in mind next time. I have heard their story. It really is pretty cool!
@acon7846 Жыл бұрын
I took the family to Goldees last summer after hearing all they hype about their brisket and my family was really disappointed. They said the meat was like a pot roast, even the samples they brought us while waiting in line. I thought it was meh, I've had better. One place that blew me away was CorkScrew in Spring TX. now that was hands down the best I've ever had. Good video keep up the good work.
@FattysFeasts Жыл бұрын
@@acon7846 Glad you enjoyed the vid! I'll add that place to my list!
@shuikai272 Жыл бұрын
Smoke Trails has a good video about the science of this, basically if you get it to around 190F and hold it for long enough, you'll achieve the right amount of tenderness without it being overcooked or too tender.
@FattysFeasts Жыл бұрын
@@shuikai272 I'll have to check that out!
@CB-nd9ki Жыл бұрын
Before Franklin bbq, it was all "no wrap" method. The newest technique of wrapping after complete and then keeping it in an oven at 150 degrees for 10 or 12 hours is a great method for super tenderness
@FattysFeasts Жыл бұрын
It's amazing when one person does something with credibility, everyone thinks it's the new thing. I I don't know if I'll ever go back to wrapping.
@Jaba207 Жыл бұрын
I have never wrapped. Always rested for four hours (time allowing) unwrapped in a cooler, which is then wrapped with a packing blanket. I need to try the long rest method.
@charlieellenburg3465 Жыл бұрын
Definitely no wrap until complete,pulling it at 190 in the flat then rest 15 hours
@FattysFeasts Жыл бұрын
@@Jaba207 I'm going to do a video soon to see how long you can wrap in a cooler. It's been ages since I've used a cooler.
@FattysFeasts Жыл бұрын
@@charlieellenburg3465 Do you rest in a cooler or a warmer?
@charlesrocks Жыл бұрын
Gulf Coast Brisket Enjoyer here....I am staunchly in the unwrapped crew. The key to a great unwrapped brisket is how well you trim and prep the brisket. I trim my brisket to the point where there is an 1/8th inch or less thickness on the fat cap, and I generously remove the thiccc fat where the point meets the flat. I always cook low and slow, 225 - 240 degrees, for at least 12 hours. The stall, on average, lasts about an hour. Pure fatty juicy crust with complete rendering of ligaments and fat. Wrap in tin foil, and place in the microwave to rest for a minimum of 4 hours (usually overnight) and enjoy the next day.
@FattysFeasts Жыл бұрын
THICCC fat! Love that LOL. Our methods are pretty similar. I leave a little more fat on top.
@192dot8 ай бұрын
thiccccC HAHAHA
@jaycustard47117 ай бұрын
You better tell them not to turn on microwave 😂😂😂😂😂😂
@MMikeP5 ай бұрын
With the crazy long inconsistent cook times of brisket, are people just eating these cold after letting it rest overnight??
@scrapzwtf2 ай бұрын
My grandson has been smoking briskets for the fam about 2 years. He wraps in butcher paper after smoking and puts it into an empty ice chest. It’s tender and delicious every time.
@joe7917 Жыл бұрын
I've noticed my briskets are taking a lot longer to cook recently, I cooked a 12 lb last Saturday and it took 18 hours. It was 12 lbs before trimming.
@FattysFeasts Жыл бұрын
What grade meat are you using? Seeing as I was having the same issue, I really wonder if it is just a case with choice meat specifically. The longest brisket cook I've ever had was also 12lbs prior to trimming. Makes no sense.
@joe7917 Жыл бұрын
@@FattysFeasts This particular one was prime and I did freeze it for a month but that shouldn't be an issue. I don't know, for me it's just more time I have to drink beer!
@FattysFeasts Жыл бұрын
@@joe7917 Nothing wrong with that! My problem is trying not to get shithoused while filming videos! 😂😂 But sometimes, when the beers are flowing, they are just too good to put down!
@terryrichardson59 Жыл бұрын
It may have had more moisture in in than usual, making the stall longer. You didn't mention temperature, I've gone 15 hours routinely at 225.
@DrKevron Жыл бұрын
Goldee’s was actually just named the #1 BBQ Joint in Texas by Texas Monthly last year. That list comes out every four years which is why it’s such a big deal when they release it. Goldee’s just started during the pandemic so they were brand new, another big thing. I was able to visit a couple times with only living about 5 minutes away before they got named #1 and it’s amazing brisket. Can’t go now unless you want to line up at 5am, lol.
@FattysFeasts Жыл бұрын
I can't wait to try it! I'm hoping I can plan a trip during the days they are open and experience the wait! 😀
@DrKevron Жыл бұрын
@@FattysFeasts the limited days open also makes it challenging but Goldees is worth it. They make their own bread which is also great and the bread pudding is another thing you have to try. One time I was able to try their ribs….. omg lol. If you make it to Fort Worth also check out Daynes BBQ. He’s my favorite BBQ and really thought he should have been higher in the Texas monthly list.
@FattysFeasts Жыл бұрын
@@DrKevron Yeah, I'll have to plan a trip specific to the days they are open. I've heard all of their sides are to die for! I'll add Daynes to my list too. Thanks for the recommendation!
@DrKevron Жыл бұрын
@@FattysFeasts Don’t let anyone from weird Austin fool you, Fort Worth IS the new king of BBQ in Texas now.
@FattysFeasts Жыл бұрын
@@DrKevron I got that impression the last time I went to Austin 😁😁
@Metal_Auditor Жыл бұрын
Something I’ve found is that, if you’re doing a super long heated rest, you can pull it once you’ve got the bark and fat render you want, even if it’s not quite tender, and it will continue to tenderize during the rest.
@FattysFeasts Жыл бұрын
True! The problem I had in this specific case is that section of the flat was no where near tender as the rest of the brisket. When I pulled it, I had that same thought of it is good enough and will get there with rest.
@JohnShalamskas Жыл бұрын
@@FattysFeasts I am beginning to think that I should cut off the part of the flat that has no point on it just as soon as it is ready, about 200-205F. (I go by feel when probed by the temperature probe, not by temperature.) Just let the thicker point-plus-flat remain in the smoker/oven until it is cooked all the way through, which takes another 60-90 minutes. Otherwise it is too easy to dry out or even burn the unprotected part of the flat. This is true of Prime brisket and even the "American Wagyu" that I cooked recently (Thanks for carrying those high-end briskets, CostCo!) I guess if I wrapped the meat in paper then it would resist burning the unprotected flat, but that also makes the meat come out feeling like it was steamed and not smoked. By the way, that "American Wagyu" was very tender. The marbling in the flat was similar to the point on lesser brisket! But flavor was much like the CostCo Prime brisket. For the money, CostCo Prime is the sweet spot, in my opinion.
@usa9178711 ай бұрын
This is very true.
@qweqwe1324 Жыл бұрын
17:04 "I just burned my hands, that's pretty much ok, I don't care..." Lmao. Amazing brisket too.
@FattysFeasts Жыл бұрын
It happens 😂😂 My sense of feeling is slowly starting to go away. Glad you enjoyed it!
@wpc6608 Жыл бұрын
This was so informative. I'm not going to wrap the next brisket I make. I've been smoking my briskets at 250゚ for 8 hours, and then I put them in the oven to finish them. I've been wrapping them in butcher paper prior to putting them in the oven.
@FattysFeasts Жыл бұрын
Definitely give it a try and let me know your results! Just curious as to why the 8 hours? Is that a dead set time for you or are you taking into account other factors such as internal temp and bark formation?
@wantapgt Жыл бұрын
I smoke at 250 until bark is good and internal temp is 180 which is usually about 8-10 hours. Once at that point, in butcher paper soaked with. Wagyu tallow. Into oven at 150-160 for 8+ hours. Comes our perfect every time.
@trimwix99448 ай бұрын
Nobody wraps brisket around here.
@RARufus7 ай бұрын
I always finish mine in the oven after about 8 hours of smoke too. I usually use tinfoil wrap, but that’s just me. I’ve tried various methods and, to me, the variations are so slight only a connoisseur would maybe be able to tell the difference. As long as it’s not cooked too long and dried out, it’s always fantastic!
@jimmyblair7597 Жыл бұрын
dude I laughed out loud, I have been there at 3 am and have been BUZZED....and, the cops were at my near neighbors telling them to, " come out with your hands in the air!' loved the video, great job.
@FattysFeasts Жыл бұрын
I can only imagine that scene...Sitting there drunk and tired from smoking all day and then....wtf is happening over there??? 😂 Glad you enjoyed the video!
@rohlfing63 Жыл бұрын
I continue to be amazed at these KZbinrs who can put a brisket away to rest without cutting off a little corner for a mandatory quality check. Dang I don't have that kinda will power. 🤣
@FattysFeasts Жыл бұрын
Oh come on, I don't want to ruin the product until it's completely done! 😂😂
@JohnShalamskas Жыл бұрын
That's called "Chef's Bonus."
@dubtrotter5 ай бұрын
You must be really hungry or not cooking it enough 😂
@jimmynickels62489 ай бұрын
I think I might have to make it a tradition of making that sound @14:21 every time I bring out the meat to my family table. Great video!
@FattysFeasts9 ай бұрын
It's really the only way to present your meat 😂
@Truthhammer7116 ай бұрын
What’s a warming tray? What do you have in your kitchen that keeps it warm
@FattysFeasts6 ай бұрын
A warming tray is used to hold food at a safe temp, but not continue cooking it, typically around 140-170. I had a built in Toastmaster brand warmer. You can buy them at big box stores. Some ovens also go down to 140, but most will only go down to 170.
@buckaroobonsi5556 ай бұрын
I have never heard of anyone taking as long as you do 16 hours? That is crazy! 275°F 9.5 hours finishes at 200°F! No one could stay in business with a 15 hour cook time!
@FattysFeasts5 ай бұрын
Alot of places do overnight cooks and a long rest cooking 12-16 hours
@tehpurplepills5 ай бұрын
i think the difference is that 225 vs 275 cook time. I do a 225 cook for the first 5ish hours, with a waterpan, till it gets around the stall, around 170, then do 275. low heat and moisture to get that heat in there, high heat, dry heat, during the stall, to push that heat in there quick, and to stop adding moisture to limit the evaporative cooling.
@deesteve41564 ай бұрын
Your insane ...The method he's using they rest over night, it's well over 24 hours total
@luv2smell3 ай бұрын
I smoked a 14 pounder yesterday. Ran temps of 250-275 was done in 9 hours with a 2 hour rest before slicing. Great smoke ring, perfect tenderness, juicy and perfect pull. Never wrapped it.
@onesears2 ай бұрын
Watch Myron Mixon . It turns out super
@J-Hajj6 ай бұрын
For many years I smoked briskets without wrapping. My son convinced me to try Franklin's method. Wrapped 4 or 5 and they turned out great, but it was a lot of trouble and very messy. Went back to unwrapped during cooking, then wrap after the cooking is stopped. Very similar to Goldee's. But remember wrapping is relatively new, and Goldee's is really old school.
@lhcycles1301 Жыл бұрын
Great video. I have been doing no wrap until the end for a few years. Next time, try this method and you might find you like it more. We do exactly what you did but I pull it when the flat is around 190. I then let it sit until it comes down to 170 and then I put tallow down and wrap in butcher's paper and hold at 150 for up to 16 hours. The remaining fat renders down and you get pure juicy brisket, but you don't risk ever overcooking it.
@FattysFeasts Жыл бұрын
Sounds like a cool way to do it. I’ll definitely give it a try! So you’re solely basing it off temp in the flat?
@bigpapam109 Жыл бұрын
Yep. I don't care about the point as that usually ends up around 196 to 197 which is perfect and guaranteed to not be overdone. Then I hold for no less than 8 hours and up to 16 or even 18 if needed. I only do this on prime. With less fat in choice I am not sure how it would turn out. I hear good but can't say personally. Fyi I Switched back to my non business user on here.
@FattysFeasts Жыл бұрын
@@bigpapam109 Got it. I'll definitely try that out. I've noticed more prime around me lately, which I obviously prefer, but I'm definitely curious how it would turn out on choice.
@bigpapam109 Жыл бұрын
@@FattysFeasts me too. Ironically I have a decent supplying of prime at Costco for good prices and they are cheaper than their choice which I don't understand. I tend to stay away from choice just for that reason. I watched a video last night and he did choice and it came out great this way. I think select would be the issue due to such limited marbling.
@FattysFeasts Жыл бұрын
@@bigpapam109 For sure. I don't think I'll ever do select unless it's for experimental purposes only.
@markhooton2569 Жыл бұрын
I may have missed this but how long in the warning tray?? I saw a similar video where the guy wrapped it after cooking and placed in 150 deg oven/grill but he never said how long?? Thanks
@FattysFeasts Жыл бұрын
I say no less than 8 hours, but I try to go between 12-14. The longer the better! I would also say no more than 16.
@markhooton2569 Жыл бұрын
@@FattysFeasts yes, sir and thank you very much for the quick reply. So, you’re technically not cooking it anymore. Once you get it into the 150° warmer. Obviously, it’s just a glorified rest, I figure. Anyway, the physics of cooking food still fascinate me.
@FattysFeasts Жыл бұрын
@@markhooton2569 Correct. That added rest time really helps break down everything and allow the meat to relax after that long cook! Just trying to keep it food safe at that point. Food is very fascinating, especially meat!
@thedancingtrees45214 ай бұрын
I didn't subscribe until it was 3am and you were drinking a beer! Da Man! keep it going.
@ignoranceisnotatrend46694 ай бұрын
Why Do you like putting your wood splits on top of your fire coal bed without a grate to be able to remove ash from the firebox during the cook?
@FattysFeasts2 ай бұрын
Removing the ash isn't necessary.
@rondent2879 Жыл бұрын
Wrapping a brisket is mainly done to push through the stall but is not a necessity, if you have the time, cook it without wrapping or do the foil boat method.
@FattysFeasts Жыл бұрын
Absolutely!
@dwmcever Жыл бұрын
I only wrap when I'm in a hurry. Then only with the correct paper. Never ever let aluminum touch your food. So says Martha Steward. 55 years smoking briskets in Texas.
@artvandelay1099 Жыл бұрын
Why no aluminum?
@FattysFeasts Жыл бұрын
Aluminum definitely has its place, but I don't prefer it, especially with briskets.
@FattysFeasts Жыл бұрын
Aluminum has its place for sure, but the reason to avoid it with briskets is because it holds all the moisture in. This is especially true if you're wrapping it during the cook. The one thing that will help with though is a softer bark, if you're a fan of that.
@rohlfing63 Жыл бұрын
Quoting that dingbat Martha Stewart is a good way to lose all credibility 😂
@ChefNotChef2 ай бұрын
Hi mate, If you place the brisket on a chunk or two of small wood chunks, it rounds out the top of the brisket and allows the juices to fall off and not pool. Great video!
@RodStiffinton Жыл бұрын
Just subbed. Like your vibe and cooks. Waiting for my offset to get here, 10ish more weeks. Been watching Goldee method for some time. Can’t wait to try it! Thanks for the great content!!
@FattysFeasts Жыл бұрын
Thanks for the sub and appreciate your kind words! What smoker did you order? It’s a great method. You won’t be disappointed!
@RodStiffinton Жыл бұрын
@@FattysFeasts I looked into them all. Almost pulled the trigger on Workhorse 1975 but ended up going with Big Phil at Blue Smoke Smokers. Basically the same specs as all the higher priced ones but saved a little with Phil. I’ve heard great things. Yours looks sweet too, I read about those also. If I get proficient I may bump it up to a 250 or so for the next one who knows. Take care up in the UConn
@OldProphet613 ай бұрын
Did my first "Goldees method" brisket quite awhile ago and have stuck to it since. Always excellent.
@tex64 Жыл бұрын
Okay, I subbed primarily due to your style and delivery so kudos. I am PASSIONATE about how I smoke my briskets, methodology, documentation, etc --- I almost screamed at my monitor when I saw you tilting the brisket to drain off the rendered fat. If you leave that rendered fat sitting on there, during the process of your smoke it will be reabsorbed into your brisket which is what you want (my opinion) for flavor and tenderness. This eliminates having to spritz, too, further, I do not wrap my brisket at all. Once I pull it at 205^ OR if it has a good wobble (or giggle) then I know I have a good brisket. I wrap it in food-grade paper and put it in a cooler to continue to seep so those juices that get released by the brisket as it sweats then as it cools . . . it reabsorbs those juices. If you wrap in foil - that CANNOT happen. A post-smoke paper wrap allows the bark to stay firm, and if done well, a strong smoke flavor permeates (good fire management is needed for clean smoke) which is the measure of good Texas brisket. If you know, you know. I look forward to catching up on more of your videos as there is more than 1 way to skin a cat. Keep up the great work! One of these days I will visit Goldee's as they are 30 mins from my house but you'll have to get there early. LOL!
@FattysFeasts Жыл бұрын
Glad you are like me and enjoy watching the different methods! I do tip it because in my experience, I get terrible spots of no bark if I don't. I've really been avoiding spritzing since I realized it was also destroying my bark. Definitely gonna wrap in paper next time because I'm a fan of crispier bark. I'm totally jealous of you living so close to some of the best BBQ 😐😐 I gotta plan another trip to Texas soon!
@tex64 Жыл бұрын
@@FattysFeasts I am not sure what is occurring during your smoke to NOT bark due to liquidated fat. Do you "Franklin" trim your brisket or so you simply season and go? I have NEVER had a smoke where a brisket has no bark in spots. I highly recommend watching Franklin's videos on trimming if you have not done so. There are so many BBQ places near me it is ridiculous. Discovered a new one this Friday called 407 BBQ. First smoke on my new Old Country Brazos smoker on Saturday . . . Not my best but new rig as I figure out everything.
@FattysFeasts Жыл бұрын
@@tex64 Oh yes I've watched many videos on trimming. It used to be such a process but now its almost second nature. My main concern is if I see pooling in spots that may be trimmed too low. That's why I tip it. If it looks good, I don't. How was the new place? And what were you using to smoke before? The video I put out today was me back on my Brazos. Not as easy to run as the Patriot Pits, but I still love the thing!!
@tex64 Жыл бұрын
@@FattysFeasts I was originally using a cheap backyard smoker for the family but a large commercial smoker my church has for some work gigs (150-175 people). Haven't been to Goldies yet but next week we are heading to Tyler and hope to check out Stanley's BBQ and their pits.
@FattysFeasts Жыл бұрын
@@tex64 That's awesome. I want to try cooking on a bigger pit. Just gotta find a place around me with one. Let me know how that trip turns out!
@jaysonkirsch1937 Жыл бұрын
After preparing my Brisket, I smoke it for 10 to 12 hours, depending on the black bark I get. I wrapped it in foil for about 30 minutes and then took it to rest. My pink smoke ring was about 2/3 of an inch into the meat and my bark was black. All I can say is everyone loved it, called it tender and smokey. By the way, I smoke with a combo of 50/50 Mesquite and Hickory. Low and slow my friends! I just want to add that I never used a meat thermometer in all the years I have smoked meat since the early 90's. A lot of trial and error for sure! Dry smoked turkeys, briskets, but not pork buts. Hard to mess up a pork butt. Now I am trying my lack of skills wirh a Pellet smoker. My first pork butt for Ed pork turned on great on my Z Grils smoker. Hope others go as well.
@FattysFeasts Жыл бұрын
Can't rush things at all in BBQ 😁 The meat thermometer use (or lack of) is a tough concept for people sometimes, especially with briskets. I've seen so many people stick a probe in right in the beginning and really, if you're going to use a probe, you don't need it for at least 9 hours. Keep me updated on your other smokes!!!
@raycalvert3689 Жыл бұрын
The way i always did mine before I started watching all the different ways to smoke a brisket. Enjoyed the video. Keep it up
@FattysFeasts Жыл бұрын
It's amazing how much information there is out there. I think this is the way I'm gonna stick to for now. Glad you enjoyed the video!
@whiskeysmoke65003 ай бұрын
I have really good results with cooking in an aluminum pan with a raised grate inside. Smoke for about 4-5 hours then cover pan with foil. Take it till it probes like butter. Probably 8 hours. Yet I’m cooking on a 22’ Webber. So I pick market trimmed about 10 pounds. Never had a complete.
@RaceviceSmokehouse Жыл бұрын
Love the video. Been thinking about doing a video for the same idea. Appreciate your info! Cheers!
@FattysFeasts Жыл бұрын
Glad you enjoyed it! Post the link when you do it and I'll check it out!
@HARDWAYS3 ай бұрын
Do You cook the fat side up through the entire cook. I'm new to brisket, thanks for any information.
@FattysFeasts2 ай бұрын
It really depends on your smoker. If you're using a kettle, or an smoker where the heat is coming mainly from underneath, you want to do fat down and protect it. Otherwise, I've found fat side up is the way to go! I don't believe in the theory of the fat basting the meat. It all drips off at the end of the day.
@crawdaddct Жыл бұрын
Back 2 Basics. No wrap and no mustard. Your almost doing it correct now. 😂
@FattysFeasts Жыл бұрын
I don't understand this mustard hate lol
@josephramirez5347 Жыл бұрын
@@FattysFeasts Agree no musrard
@whiskeysmoke65002 ай бұрын
I’m a similar rap guy. I smoke 3 hours naked. Set in a covered foil pad with a small grate for three hours. When toothpick tender. Uncover for a bit of bark. Mine are on a 22 inch Weber. So small ten pounds
@CoolJay77 Жыл бұрын
My first time at this channel. The brisket looks amazing. You know your stuff. Most people don't realize that one of the reasons for wrapping is to control smoke flavor. I've heard Aaron Franklin state that he prefers not to wrap when running clean smoke. He was not referring to the restaurant operation though. Just one observation, Jonny White at Goldee's prefers to pull the brisket when still a bit bit tight, before a long hold in a warmer. However I'd say that is a matter of preference. Great work.
@FattysFeasts Жыл бұрын
Glad you discovered the channel! Welcome! I've heard those same things as well. I do wish I maybe pulled it a little sooner, but that part of the point just wouldn't get tender for the longest time. Next time I'll probably try that, along with wrapping in butcher paper for the rest.
@jimpalmer4061 Жыл бұрын
For anyone who can answer - where does one find a hold oven? I use the cooler method, and a normal ovem normally diesnt go that low. Without getting some commercial unit, is there a way to make one or buy one?
@FattysFeasts Жыл бұрын
You could re-program your oven to go below 170 or whatever the lowest setting is. Just keep in mind if you do that, you'll always have to take into account that you're off by 40 degrees when cooking something. Kind of a pain, and I'm not sure what kind of oven you have.
@jimpalmer4061 Жыл бұрын
@@FattysFeasts and the resulting flack from the wife!! Thank you for the info and great content!
@id10t98 Жыл бұрын
I never wrapped it when I cooked it and people begged me to make it. The bark is what it's all about.
@FattysFeasts Жыл бұрын
Absolutely!
@74alfano1 Жыл бұрын
Just dis a 14lbs brisket without wrapping. Cooked it on pellet smoker. Set temp and 200F and pit stayed right at 220F for the whole cook. Took brisket off grill when internal reached 195f. Set it in pan, covered with olf t shirt and then covered pan with foil. Set pan in ice chest with a little hot water in bottom of chest. Watched internal temp raise to 206F while in chest. Removed brisket when internals dropped to 167F. Began alicing and eating, recovering after every slicing. Was awesome! Family said it was my best one ever.
@FattysFeasts Жыл бұрын
Sounds delicious! How long did the cook take?
@74alfano1 Жыл бұрын
@@FattysFeasts I put it on at 7 pm on Friday evening. Pulled it off smoker 7am Saturday. Was slicing around 10:45
@FattysFeasts Жыл бұрын
Damn for 14 pounds that ain't bad at all!@@74alfano1
@CB-nd9ki Жыл бұрын
its so hilarious when people do a "pull test". It means nothing outside of a competition. In fact, i've never seen a "failed" pull test where the brisket was terrible.
@FattysFeasts Жыл бұрын
So true. However, I have had both overcooked and undercooked brisket which is just disappointing. Especially here in the Northeast, people tend to be inpatient when it comes to finishing their briskets and allowing proper rest and tenderness.
@Daniel-zv4to Жыл бұрын
Sure it means something. You can tell if its tender enough if it just breaks apart and if theres a tug to it then it wasnt done enough
@CB-nd9ki Жыл бұрын
@@Daniel-zv4to that happens in my mouth not my fingers!
@Daniel-zv4to Жыл бұрын
@@CB-nd9ki for video recording purposes your test isnt viable. That works to show you, it doesnt show others
@CB-nd9ki Жыл бұрын
@@Daniel-zv4to huh?
@mes181 Жыл бұрын
What type of warming trays do you use, to hold your brisket?
@FattysFeasts Жыл бұрын
I actually have built in Toastmaster warming trays in my kitchen. They work amazing!
@stevenkrysko71117 ай бұрын
Goldee's is in Kennedale, Texas. Outside of FORT WORTH..... not Dallas. Sorry, I'm a local. We natives get mad when people loop Fort Worth in with Dallas.
@jona10176 ай бұрын
I grew up on both sides of dfw airport...nobody gets mad about that distinction...only karens get mad about trivial stuff like that. There isnt a gap between dallas and ft worth so to expect people not from there to know that distinction, and get mad about it, says more about u than them
@FattysFeasts6 ай бұрын
I get that, I just view it as one big place as I am there frequently and it's hard for me to differentiate.
@JaxStriker132 ай бұрын
You’re funny. The Cowboys are in Arlington. Do you get mad that they’re saying the Dallas Cowboys? They’re the Arlington Crygirls…freaking LOSERS!
@coziii.18296 ай бұрын
I’m new at this What’s the stall …. Plus why all the burnt look crust ? So beef tallow is basically grease ??? Warming tray ??? So I need to get a warming tray
@FattysFeasts6 ай бұрын
Sounds like you have a lot of questions! I would encourage you to check out my "how to smoke a brisket" series. Should answer all those questions in depth and more!
@Boogeyman810 Жыл бұрын
One of my favorite passions is cooking and this looks amazing and so good. I wish I had the money to afford a smoker and a nice brisket. As of right now I've only heard of the legendary smoked brisket after watching these brisket videos I'd say the hype is real because that looked like the most delicious piece of beef I've ever seen. I just wish I had the chance to try it. This looks absolutely phenomenal and has my mouth watering 😂 I love it I'm no brisket professional but I'd say you nailed it 9/10 (I say 9 only because I couldn't try it lol)
@FattysFeasts Жыл бұрын
I'll take the A- for good reason 😂 The brisket is absolutely king! If you need advice on smokers that are more affordable, message me on Instagram. I'd be happy to point you in some different directions!
@Rob-dp3vr Жыл бұрын
If you can't afford smoker or to buy brisket, then you must be having a hard time financially. I hope that changes for you this year. I really do. Because to type that, you must really be in a tight spot with money. I'll send some good vibes your way, and hopefully this is the year you get your first smoker. Lowes has some electric smokers under $300. I started with manual smokers, then competed for a long time in the Florida BBQ circuit with a 14 foot smoker trailer. Now, I use an electric smoker because it's less work and cleaner. I keep it out by my pool, so it's less messy. Hopefully you can squirrel away a little extra money each month and get a smoker this year. Good luck!
@Boogeyman810 Жыл бұрын
@@Rob-dp3vr I have a family of six that I struggle to take care of money is beyond tight I'm so broke it's normal for me to struggle as sad as it may sound to some people but poverty is real some people don't understand how lucky they are to be able to celebrate holidays or buy there kids gifts or birthday presents. I've never been on a vacation and I've never been able to have money saved because I don't make enough money. Years ago I had hopes and dreams that one day I would be well off and my kids wouldn't struggle but that's not the case. I feel like no matter what I do this is my life. Some people are just poor and don't have the same opportunity as people who are more fortunate. Things are alot better for me now than they were when I was a child. Back then I got free food from food shelter or got food from out of grocery store dumpsters. My clothes were hand me down clothes that were picked out of the trash. Unfortunately I didn't have parents for long my dad went to prison when I was a just a little boy 7or8 and my mom died just a couple years later when I was 10. since then I've managed to burry 3 my siblings none of which made it out of there thirties. I was in and out of the system being adopted by some messed up people who did messed up things to me and then dropped off at school and told me and my principal i wasn't getting picked up that I had to find somewhere else to live. Life has been difficult and yet I still manage to try and keep a positive attitude about life. Living a lavish life would be nice but it's just not in my deck of cards. Maybe in the next life I will be dealt a better hand. Sorry for going on a huge rant idk why but I just needed to talk about it.
@PoeLemic8 ай бұрын
Okay, I watched it even a second time to analyze how you did everything. Honestly, how you produced this video (time stamps and all the detail) is exactly how I would do things. Granted, I am not on KZbin, but I do this stuff and take notes where I can REPRODUCE EXACTLY my prior cooks: every single time. So, I love your methodology. That's only way to perfect things.
@FattysFeasts8 ай бұрын
Thanks for your kind words! I try to really explain things so, like you said, you can replicate the same thing at home. I'll add a wrapped and no wrapped brisket to my list of comparisons to try! And I love how you mentioned Covid. I definitely became a better cook during that period. That's mostly the reason I made this channel!
@benh580 Жыл бұрын
You can always get your bark crusty again with foil... you just need to immediately uncover your brisket and let it sit for a few hours on the counter.
@FattysFeasts Жыл бұрын
This is true, but with the way I cook briskets, I want to go to bed right away and not worry about that.
@wardad56283 ай бұрын
Serious question, why is your tallow brown in color? Mine is always translucent golden when warm and white when cool.
@FattysFeasts2 ай бұрын
I left it on the smoker longer than usual. The color may have been off but it tasted great as always!
@usa9178711 ай бұрын
I don't wrap it in my Pit Barrel and I cook hot and fast anyway. 6 hours in the PBC then it goes in the oven at 150 for 10 hours or so wrapped in butcher paper with a warm mixture of 50/50 AC vinegar, 1 fresh squeezed lemon, a handful of crushed red pepper and a tablespoon of lard. Usually just put it on top of the PBC for a half hour to warm it up before the brisket goes in the oven. Comes out wonderful. Might experiment but if it's working probably should leavecwell enough alone. Oh, no trimming either. Goes on as I take it out of the wrapper. Renders just fine.
@FattysFeasts11 ай бұрын
That sounds like an awesome technique. I may try that!
@usa9178711 ай бұрын
@@FattysFeasts I forgot to say that I rub the whole brisket with lard before putting it on.
@nelsonerobersonjr71536 ай бұрын
What is better choice of meat for smoking brisket Prime or Choice
@FattysFeasts5 ай бұрын
Prime. The chain is select>choice>prime>waygu
@jonkirkwood469 Жыл бұрын
The Thermoworks "Smoke" set is the most useful tool for grilling and smoking since fire.
@FattysFeasts Жыл бұрын
Seriously though...You can't beat the convenience and range of that thing!
@janonthemtn2 ай бұрын
Can you use the low setting in a crockpot to keep it warm like 165 F?
@A.M.GeorgiaBoyАй бұрын
My wife hates when I keep taking the temp, she thinks its going to dry or the reasons as to why my 3ld flats tend to get on the dryer side.
@Azril054 ай бұрын
Great video! Did you build that grill yourself? I love the design! What part of CT are you in. I used to live there myself. In NC now learning all different smoking recipes. Keep up the good work and let me know about that grill
@FattysFeasts2 ай бұрын
It's a Patriot Pits freedom 94, hand made in the Berkshires. It is such a great pit! I'm actually in Nashville, TN now, but I lived in Ellington when I filmed this. Been here just over a year now and haven't looked back! NC was definitely on my list when I was looking.
@ignoranceisnotatrend4669 Жыл бұрын
Brisket looks good, do you use tuning plates or just the natural element of the smoker? I asked because I was experiencing with tuning plates but my briskets didn't really have a deep robust smokey flavor to them and i was told that they are really being cooked by the radiant heat from the tuning plates 😢😢so now im wondering should I remove them and if im smoking at 225,250 or 275 by the fire box and if the temperature is low by the stack maybe at 200 or a little lower will the brisket eventually cook evenly if im not constantly opening the lid? Please comment back and let me know your opinion on this matter 👏🏾👌🏾💯👍🏽
@FattysFeasts Жыл бұрын
What kind of smoker do you have? And what made you put the tuning plates in? I try to stay away from any mods in the actual chamber itself, as it tends to just complicate things more. You shouldn't need them as long as you can maintain pretty even temps.
@ignoranceisnotatrend4669 Жыл бұрын
@@FattysFeasts its decent, it's the old country pecos, I truly believe that I sort of got duped into using the tuning plates because they seem to get a even temperature across the grate but I'm not tasting the smokey flavor of the mesquite wood, oak wood and pecan😔😔😔😔😔 how do you get even temperatures on your smoker?
@FattysFeasts Жыл бұрын
@@ignoranceisnotatrend4669 A lot of people say you NEED tuning plates for the old countrys. It really depends on your smoker. I almost bought them initially as well and I'm glad I didn't. Have you seen my fire management video on my brazos?
@ignoranceisnotatrend4669 Жыл бұрын
@@FattysFeasts just got done looking at the video 👌🏾💯💯and I definitely believe I should use wood splits the size that you are using, I already removed the baffle and actually got the stack extension before but for some reason I believe I cut it down just by experimenting and need to get me another one 💯💯I finally realized the science of a taller stack to help draw the heat through the entire chamber and then out of the stack. Have you heard that the stack should be the same length as the cook chamber?
@FattysFeasts Жыл бұрын
@@ignoranceisnotatrend4669 It took me forever to figure out those perfect split sizes😂😂 I have not heard of that. That kind of seems odd, only because if you think of a 1,000 gallon or 500 gallon pit, the stack would be ridiculously massive. I'll have to ask the guys at Patriot Pits the exact numbers, since I'm not a builder.
@CoD_Maj3st1k Жыл бұрын
What do you use for warming tray? My oven doesn't go down to 150°. Curious on what you use.
@FattysFeasts Жыл бұрын
I have some old school Toastmaster warming trays that are built into my kitchen. They came with the house, which I purchased way before I even thought about BBQ. I know you can do something to bypass an oven to make it go lower, but I'm no expert on that!
@ericgonzalez3977 Жыл бұрын
What size is the cook chamber and how many briskets can you fit on it?
@Dan-fc1nc Жыл бұрын
24" diameter and 48" long
@ericgonzalez3977 Жыл бұрын
@@Dan-fc1nc I’m shopping around, how many briskets do you think you can fit on that bottom grate?
@Dan-fc1nc Жыл бұрын
On just the bottom you can do 3-4, but like any other 24x48 you'd have to rotate them. And I say 3-4 depending on the size of the briskets.
@FattysFeasts Жыл бұрын
I would say 4 comfortably. With the top rack, maybe 6, but the top is always hotter.
@ericgonzalez3977 Жыл бұрын
@@FattysFeasts thanks for the reply
@greddy09sc9 ай бұрын
When you say warming tray? What is that. Can you rest it in the oven at 150? Will it dry it out ?
@FattysFeasts9 ай бұрын
It serves the same purpose. Warming trays are just specifically designed to hold foods at safe temps, rather than cook them. If you have an oven that can go to 150, you can definitely use that. I keep it wrapped to hold the juices in while resting.
@coreym367510 ай бұрын
Nice end results! Love that bark! What warming trays are you referring to in your video for holding the brisket for so long? Are you using your oven on a Keep Warm setting or a commercial grade food warmer? And if so, what brand and type? Thanks!
@FattysFeasts10 ай бұрын
Thanks! The bark was definitely killer! I used toastmaster warming trays that were from the 70s built into my kitchen. I have since moved and now have an oven that has a keep warm feature that gets down to 145, so I'll be using that going forward. Either one will work great!
@coreym367510 ай бұрын
@@FattysFeasts Nice! I used my oven at its lowest setting of 170 degrees, with a water pan, to hold a prime brisket for 12 hours last night. It worked quite well. Brisket was super tender and moist. Would love to get a dedicated warming cabinet at some point in the future without having to spend a small fortune for it. lol.
@FattysFeasts10 ай бұрын
Awesome! I know home depot has some. I have done ZERO research on them, so I can't speak to if they are good. My assumption would be they are average, but may get the job done without spending a fortune.@@coreym3675
@coreym367510 ай бұрын
@@FattysFeasts thanks, I’ll check that out. I’m also looking at trying a different method by only smoking the brisket until it hits 190 degrees internal, set it wrapped on the stovetop and let the temp drop to 150 internal, THEN put it into the 170 degree oven with a water pan and hold for 12 to 14 hours. This last brisket was really good, but was a little over done. It was falling apart and couldn’t even attempt a bend or pull test. lol.
@FattysFeasts10 ай бұрын
I hear that. Have had that happen before. I wouldn't let the temp drop then raise it again. I would just only let it air out to around 180 then rest it in the oven if anything@@coreym3675
@JohnShalamskas Жыл бұрын
I cook my Costco Prime brisket with the fat side down, since the highest heat is from below in my Traeger Texas. This makes it easy to brush some bacon fat over the meat at around the 5 hour point, after the bark is set. I don't wrap at all. The fat on the outside of the meat seals in the water and powers through the stall. 20 pound briskets that normally take 14+ hours to cook without the bacon fat only take 10 or 11 hours (225F for the whole cook.) Rendered tallow can be used instead of bacon fat. Some people swear by Wagyu beef tallow, which is available online. Depending on the pellets, I might augment the smoke with a tube smoker for the first 5 hours. I recently discovered Knotty Wood almond and plum pellets. A 50/50 mix of the two is amazing with beef. Otherwise Black Bear pecan, oak, or a mixture of the two are also wonderful. Wine infused pellets and pellets made from whisky barrels are also great with beef.
@FattysFeasts Жыл бұрын
My friend just got a Traeger and he wants me to borrow it to cook him a brisket. Good to know the heat comes from the bottom, as I'm not an expert on pellet smokers. I told him about the Knotty Wood and apparently he found something else, so we will see, but I have heard they are amazing!
@creamynessification5 ай бұрын
whats that thing crawling at @3:15 lol
@FattysFeasts2 ай бұрын
A spider LOL
@ezzmann2 ай бұрын
😂😂😅🤣😅 brisket critter
@duanehenicke6602 Жыл бұрын
Been telling this to people for many yrs. Even here in Texas most will look at you like you're crazy. I make a sop mop and start applying when parts start getting a little crispy. Just don't bump the heat up to much and trust the process. I have a friend that brings me select briskets to smoke for functions he has. Definitely was more than a little nervous the first time i tried it. But they come out good. Prime is easier to cook and oddly enough shrink less. Once you've mastered selects, primes are a walk in the park. BTW. I smoke them on pellet grills from start to finish. Never any complaints about lack of smoke flavor. I do flip and rotate throughout the cook for faster cook.
@FattysFeasts Жыл бұрын
That's surprising considering the whole "Texas crutch" idea. Patience is what it's all about! What kind of pellets do you use? And when you say flip, you're actually flipping it from fat side up to fat side down?
@duanehenicke6602 Жыл бұрын
@Fatty's Feasts My favorite for some time has been B&B mesquite. If i want to add a deeper smoke ring with a little zing I'll mix in some cherry. Yes sir. Flip, flop, and rotate through out the cook. Always did when i was younger. Wasn't until i started watching KZbin that i thought maybe i was putting in to much effort. Didn't like the results, so i started turning again.
@FattysFeasts Жыл бұрын
@@duanehenicke6602 Hey, it's all about what works for you and your smoker! And I'm sure the mesquite pellets add that flavor!
@ronderushe Жыл бұрын
"trust the process" exactly!
@kenmaunder Жыл бұрын
I use a camp chef pellet and still fairly new to cooking brisket. I can only get that level of bark letting it go the whole time unwrapped, so I am excited to see that foiling after the cook won't ruin the bark or flavor. Going to try this very soon!
@mikeyvisser8740 Жыл бұрын
Just kind of curious...i have a small little off set that i recued and cleaned up. Looks like it will just fit a brisket in it. Since it is so small will 250 be to high of a temp to cook it at or should i go lower like 225?
@FattysFeasts Жыл бұрын
It's more about where your hot spot is on the smoker and where the heat is beginning to rise. Have you done a test burn or a biscuit test?
@AdamFloro9 ай бұрын
I've got a guess on the reason for Choice briskets having a longer stall. Prime beef will have more intramuscular fat, and fat is a great conductor of heat. The stall is caused by evaporative cooling, and the fat inside the meat most likely heats up the moisture more quickly to create a shorter stall. Dry aged beef will also have a shorter stall due to less moisture. A test of adding more fat to shorten the stall could be done with an injector or with a Wagyu brisket.
@FattysFeasts9 ай бұрын
Interestingly enough, that's what I've been thinking as well. Plus in the end, you get a worse product unless, as you said, you inject. Next time I get a choice brisket, which I'm honestly trying to avoid, I may do that!
@AdamFloro9 ай бұрын
@@FattysFeasts I’m in an apartment, so my only bbq that I can do is not really bbq, I just have to fake it in an oven. Someday we’ll get a house and I’ll start figuring it out. I hope to have a nice offset like yours someday. Baby steps though, probably going to start with a WSM and make a few mods to it.
@Jebusisblatantidolatry2 ай бұрын
I wrap at 160° then finish at 225°. Once finished she went into the holding oven at 170° for 9 hrs. Delicious!!!
@chrisbrown2731 Жыл бұрын
My friends and our girlfriends are going on a trip and we want to smoke a brisket but we are attempting on a propane grill. Where exactly do you get the beef stuff you put down on the tinfoil?
@FattysFeasts Жыл бұрын
It's just the fat that I trimmed off the brisket prior to cooking. If you can take those trimmings and throw them in a pan in the chamber, you can render them down during the cook to make the tallow. If you don't have the space for that, you can also render it down on a stove top. Won't be smokey, but will still get the job done!
@kirkthejerk35536 ай бұрын
13:15 CT represent! Just got my new smoker. Cant wait to get it running. Definitely giving a follow!
@tom5cox5 ай бұрын
What kind of smoker did you buy?
@williamdevereaux7484 Жыл бұрын
Actually it was Mueller's BBQ in Taylor Texas that started the wrapping briskets in butcher paper many many years ago
@FattysFeasts Жыл бұрын
True, but I think Franklin made it somewhat popular due to his social media presence. At least that's where I feel most people discovered it from.
@mefobills279 Жыл бұрын
@Fatty's Feasts I wanted to watch Johnny Mueller when he ran his operation in Austin. He cooked Hot and Fast and the Briskets were amazing. As hesa
@FattysFeasts Жыл бұрын
@@mefobills279 Ill add that to my list to try also!
@mefobills279 Жыл бұрын
@Fatty's Feasts Johnny differed with his dad (in Taylor). His operation in Austin is no more as he has parted the earth. While he was here, he "mailed it home" to use his words. The bark was super crunchy and flavorful. I haven't been able to duplicate it. I did observe him pulling butcher paper wrapped brisket off of his pit though and then checking for their pliability. I'm thinking no 150 degree resting either.
@FattysFeasts Жыл бұрын
@@mefobills279 Hmm interesting...Let me do some research and figure out what I can come up with.
@Justin-fromtennis9 ай бұрын
Hi, I love brisket. Is there a way to start a cook late at night so it's ready around dinner time the next day? I really don't want to mess up my sleep if I don't have to.
@FattysFeasts9 ай бұрын
That's hard to say with a true offset smoker. If you want it done for dinner, you will probably end up staying awake until 4 am if you plan on letting it rest for 12 hours. If you don't, which I always reccomend a long rest, you can throw it on around 3/4 am and let it rest for 2-3 hours until it comes down to 140 internal. I would not serve it anytime previous to that temp, as you really want to take the time to let it rest.
@Justin-fromtennis9 ай бұрын
@@FattysFeasts Ahh. I'm using a pellet grill. Does this make it easier?
@FattysFeasts9 ай бұрын
@@Justin-fromtennis Oh for sure. But you still may get a little lack of sleep. I would say you could throw it on at a lower temp when you go to bed, maybe around 200. Get a solid 6 hours sleep then bump it up to 250ish. The pro is you won't need to be babysiting it, as long as you trust your pellet smoker.
@southpaww Жыл бұрын
What did you rest the brisket in, for 14 or so hours? Thanks!
@FattysFeasts Жыл бұрын
I have a very retro kitchen that came with built in warming trays!
@cfox109 Жыл бұрын
I've done wrapped, no wrap, and foil-boat. I like foil-boat the best I think. Haven't ever brought myself to full foil wrap. Pretty sure I already know how that'll go
@FattysFeasts Жыл бұрын
I still need to try foil boat on a brisket. Yeah, I would never do a complete foil wrap on a brisket!
@T2_Sug Жыл бұрын
I like foil boat too
@johnogden1020 Жыл бұрын
Just did the foil boat, best brisket I've done. PitBoss pellet smoker. The crust was crazy
@raynone6248 Жыл бұрын
Thanks for this video i was wondering about the Goldees method. What kind of warming trays do you have?
@FattysFeasts Жыл бұрын
Glad I could help. I definitely recommend trying it. As far as the warming trays go, I have some old school toastmaster brand that are build into my cabinets. My kitchen is very retro and the funniest thing is that I bought this house before I was even thinking about BBQ, so these just came in handy ironically!
@brandonbigford883710 ай бұрын
What would pooling of the juices indicate or do to the cook?
@FattysFeasts10 ай бұрын
In my experience, it will affect the bark. I've had weird spots in my cooks where there are bare spots due to the pooling of juices. Some people disagee and say it will evaporate, but I haven't had that happen.
@BobBobSquared Жыл бұрын
What kind of warming tray setup do you have. Great video.
@FattysFeasts Жыл бұрын
My warming trays are actually built into my kitchen. They are old school thermador trays.
@BobBobSquared Жыл бұрын
@@FattysFeasts got it. Thanks for the reply. My oven can calibrate to +&-30, but will not go below 170. I’m looking for a oven the will go to 140 and hold a couple few briskets.
@FattysFeasts Жыл бұрын
@@BobBobSquared If you wanted to, you could always purchase a small warming tray. I know they can be kind of expensive, but if you're cooking regularly, it may be worth it.
@mmmbarrett7 ай бұрын
How does spritzing the outside keep the inside meat moist?
@FattysFeasts6 ай бұрын
Spritzing keeps the outside from drying out / burning. The inside is kept moist by the fat render.
@danieljohn4603 Жыл бұрын
I’m confused. At the 9 hour mark, the internal temp was in the mid 190’s. How did it cook for another 6 hours???
@FattysFeasts Жыл бұрын
Where are you seeing this? At 9 hours, it was around 160 average, 155 in the center.
@danieljohn4603 Жыл бұрын
@@FattysFeasts at the 10:00 mark. You say you are 9 hours in. You probe it, and one part was 177, and another was 197.
@FattysFeasts Жыл бұрын
@@danieljohn4603 Oh got it. So basically I turned it. As a result, the ends significantly slowed cooking, allowing for the middle that was lower to get to temp.
@addielborras95239 ай бұрын
Dude I got to say, I am impressed with that meteorite bark, tenderness!! Gonna try this method myself!!
@FattysFeasts9 ай бұрын
Thanks! Let me know how it turns out!!
@richardliston2895 Жыл бұрын
Have you ever removed the point and put it back on the smoker? I like my burnt ends burnt, almost like greasy beef jerky.
@FattysFeasts Жыл бұрын
I have not, since I enjoy the point as is. But, I know many restaurants do that to make their burnt ends.
@padres07057 ай бұрын
I want to try it your way. I once smoked a brisket and wrapped it in foil and got soggy as you said. I absolutely hated it tasted great but I didn't like the way it was soggy
@FattysFeasts6 ай бұрын
You won't regret it!
@RobertS122 Жыл бұрын
Josh, what do you use to keep the brisket warm and foodsafe overnight?
@FattysFeasts Жыл бұрын
I have some old school toastmaster warming trays that are built into my kitchen. Funny thing is when I bought the house, I didn't even know what to do with the things. Now that I do BBQ, I couldn't be more happy!
@RobertS122 Жыл бұрын
@@FattysFeasts Wow, lucky for you!
@FattysFeasts Жыл бұрын
@@RobertS122 I don't know what I'm gonna do when I sell this house!
@raytrout8272 Жыл бұрын
That brisket looked awesome what is your warming tray does it have temp control does it go to 140
@FattysFeasts Жыл бұрын
It was amazing! My warming tray is an old school toastmaster that's built into my cabinets. Got lucky as it came with the house! It can go to 140 but I usually just keep it at 150 to be safe. I'm not looking forward to giving the smoker back 😥 but hopefully I'll have my own in no time!
@michaellebu4312 Жыл бұрын
Awesome video thank you. Lots of info. Do you think you would get the same results with a different type of smoker? Like an egg or pellet smoker?
@FattysFeasts Жыл бұрын
Thank you! I don't see why not. Actually, since those provide less of a smoke flavor compared to an offset, you'd probably be better off not wrapping. That is unless you notice the brisket is really drying out.
@nelsonerobersonjr71536 ай бұрын
I do not see the ingredients for the rub it’s not in the description area. Can you send it to me or put it in the description?
@ronderushe Жыл бұрын
Hey Fatty, when you say resting tray at 150, how long did you leave it there? Or did I miss understand. Additionally, does this step cause it to continue to cook?
@FattysFeasts Жыл бұрын
I left it in there for 14 or so hours, which is typically what I do. I usually go between 10 and 16. If you let it rest out of the tray for say 30 min to an hour, it will stop the cooking process on top. However, the inside will continue to cook, sort of, and get the inside super tender. The longer you go, the better the results!
@ronderushe Жыл бұрын
@@FattysFeasts Gotcha, thanks for the info!!
@janejones76756 ай бұрын
Thanks Hussey, been wanting 2 do that exact meal on the blackstone, good pro tips!
@c11qqqqajon227 ай бұрын
What are you using to hold it warm over night?
@FattysFeasts6 ай бұрын
I had a warming cabinet in my kitchen. It was an old school Toastmaster brand and worked like a champ. Since I moved, I use my oven which will get low enough. You can buy warming trays at the big box stores. I think it's much better than using a cooler, especially overnight.
@lisas44536 ай бұрын
??? why are you putting the beef tallow on the foil, what's it's purpose? You just said it's what Goldee's dose???? I love...."We're not perfect, if you think you are, you're not!!" LOVE IT!!!! newby here...do I have to let it rest overnight or can I serve after it's done, say an hour or two????
@FattysFeasts5 ай бұрын
The purpose of the tallow on the foil is to soften the bark and add moisture. You can absolutely serve it after some rest. Allow it to get to 145ish internal before you serve it. But, I will say, the longer the rest, the better!
@claudewilson2713 Жыл бұрын
What did you use to keep it warm overnight?
@FattysFeasts Жыл бұрын
I had warming trays in my kitchen that came with my house. You can buy a warmer for a decent price at a big box store, or you can check to see if your oven has a "keep warm" feature that goes to 150.
@chubakka03 Жыл бұрын
I tried no-wrap for a 12 lb brisket this weekend on my WSM, and it took so long to get to finish temp after the stall, even after I bumped up the temp to 280-290. FLAT completely dry and overcooked, and i pulled it at 199. Rested for 10hrs @150. Point was perfect tho
@FattysFeasts Жыл бұрын
What grade meat was it? And do you cook fat side up or down?
@chubakka03 Жыл бұрын
@@FattysFeasts Prime grade. Used empty bowl as deflector w/ no water. fat side up
@FattysFeasts Жыл бұрын
@@chubakka03 Hmmm...I'm surprised that the flat was dry. Maybe just try it fat side down and see if you get any better result.
@JohnShalamskas Жыл бұрын
@@FattysFeasts
@backyard_pitmaster2893 Жыл бұрын
I wrap for a different reason. I have a smaller smoker, so bumping up the heat unwrapped is not a good idea. So, I get the bark and fat cap render that I like, then I wrap and bump the heat up in order to keep the bark from drying out or burning while it’s finishing.
@FattysFeasts Жыл бұрын
You make a good point. I’m curious how it would work on my brazos since it’s much smaller than the pit I used here.
@buckaroobonsi5556 ай бұрын
It used to be you only trimmed the fascia the silver off the bottom almost no one back in the day trimmed the fat it renders out almost completly. A lot of guys put beans under neath and would let the fat render down into the backing beans!
@inmyopinion651 Жыл бұрын
Great backyard BBQ brisket video. Looks like you learning your stuff.
@FattysFeasts Жыл бұрын
Hell yes! Thing turned out great!
@joophunt55699 ай бұрын
What county is that yard in?
@FattysFeasts9 ай бұрын
I filmed this video when I lived in Ellington, CT which is Tolland County!
@joophunt55699 ай бұрын
@@FattysFeasts thank you very much
@davidchapamusicofficial Жыл бұрын
I have never wrapped my briskets and I have done a lot of briskets in my day. I can’t bring myself to wrapping during the cook just to accelerate through the stall. Great video. Now, what is this warming tray you speak of?
@FattysFeasts Жыл бұрын
Yeah neither can I now 😂 Glad you enjoyed the video! My warming trays are toastmaster brand. Built into my kitchen. Funny thing is I bought the house before I even started BBQ, so that worked out to my advantage!
@OliviasBBQ11 ай бұрын
Great content as always dude. Keep it up!
@FattysFeasts11 ай бұрын
Thanks! Glad you enjoyed it!!
@martin5.036 Жыл бұрын
If you smell brisket up at Snipsic Lake it’s me, just got my Goldee’s rub in the mail can’t wait to try once winter#2 ends 😂
@FattysFeasts Жыл бұрын
I've been seeing that stuff everywhere! Let me know how it turns out. Or just invite me over😂
@mauerbach58844 Жыл бұрын
I wrap in the cool down process. When I pull it off the smoker, I wrap then wrap a towel around it and place it in an ice chest “no ice” lol , for about two to three hours. Come out warm and juicy
@FattysFeasts Жыл бұрын
Honestly, if you're resting for only 2-3 hours, you really shouldn't need to worry about a cooler. I would just replace the wrap and let it sit. If it gets down to 170, then stick it in a cooler for the remaining time. I've put it in a cooler immediately after pulling like you have before and it ended up overcooking, so I shy away from that now.
@eCommKen3 ай бұрын
9:23 - "We're doing a really great job." Glad I could help! 😂
@melvingibson4525 Жыл бұрын
I thought the overnight rest was BS but i had a brisket come out at 9pm and had to put it in the oven on keep warm overnight and holy shit it turned out really really good
@FattysFeasts Жыл бұрын
I thought the same until I tried it also! The longer the rest, the better!!
@user-qh7rj9wj4p7 ай бұрын
Dont u have to wrap ur brisket if it stalls mid cook?
@FattysFeasts6 ай бұрын
That was where wrapping originated. To get out of the stall quicker. But the answer is no. Every brisket will stall. It's just a waiting game. The best way I've fouind to decrease the time is by bumping up my temps a bit. If you wrap at the stall, you'll most likely lack bark and smoke flavor.
@jasongleason6252 Жыл бұрын
Curious as to what warming cabinet you have?
@FattysFeasts Жыл бұрын
It's an old school toastmaster that came built into my kitchen when I bought my house. Sort of funny I didn't really care at the time, until I started doing BBQ a year or two later!