Maxing Out the Goldee's Smoker with 100lbs of Meat

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Breaking the capacity limits on the Goldees Backyard Offset with a 7 brisket cook!
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#antsbbqcookout #goldeesoffset #goldees

[@charlieellenburg3465]

I've only been smoking Meats for 2 years but have been aggressively learning and cooking a lot. I just made a 120 gallon smoker and yeah, been cooking Sam's club prime with decent results but when I bought a PORTER ROADS BRISKET AND SMOKED IT WAS ABSOLUTE 💯 % better than Sam's club

[@erickwalsh9258]

The cooking capacity is insane. I’m interested in one for catering. Thanks for the video 👏🐜👏🐜👏

[@alonzoluna8586]

This is what differentiates us backyard bbq warriors from the pros…we can smoke 1-2 briskets and get great results, while they smoke dozens with consistent results…I recently upgraded my smoker to a much larger one and learned firsthand that throwing on a few extra briskets is not as simple as it seems…

[@tanvec]

Saw that documentary, and I agree your editing skills are amazing and the video was freaking great!

[@AntsBBQCookout]

Thank you!

[@AVsBBQ]

Great Video Ant! I'm impressed with what you were able to do, which seems like your first time trying 7 briskets at once. What you exposed to me is, if someone had the need to cook that many briskets frequently, or any other meat, it can be accomplished at a high level through routine. It's crazy how much meat the Goldee's smoker can cook...I can't wait for mine to arrive!

[@AntsBBQCookout]

Yeah i think it can be done for sure! I would have just cooked them like I normally do and just rotated them around, I think it would have came out way better, but not bad for a first try. You're gonna love it, it cooks so low and slow with little to no effort.

[@mosesizeta8902]

Ant, I bet you could combat that "burn/wierd skin" mark on the 1st brisket by placing a wooden log in front of the briskets. The smoke would still fill the chamber, but the fire wouldn't have that Hotspot.

[@AntsBBQCookout]

20% off Typhur Sync! Use code ANTSBBQ20 at checkout, link in description! NOTES: -I am very particular with brisket, so I scrutinize very harshly. Honestly, both briskets tasted good, but at a Texas BBQ joint they would be chili scraps -6 briskets is 100% doable. On my first attempt to put the briskets in the smoker I put them in 2 rows of 3 that were completely out of the hot spot . Unfortunately, the last brisket was too close to the hotspot so I had to reconfigure to the set up I had in the video -I hope @jirbybbq gives this a try, I know he'll knock it out of the park! -If I could do the cook over again I would have just cooked the briskets like I normally do, and just have the burnt end on the hot spot brisket be crispy. But I'm not too disappointed with my results since it was a first attempt. I'll get it next time! Eventhough the results were not perfect I hope you guys enjoyed cooking along with me! See you next week 🤠

[@ahabion]

Chili scraps?! Bruh you selling yourself way too short.

[@AntsBBQCookout]

I appreciate that haha I'm just being honest though. Don't want to lie to you guys and pretend it's amazing

[@happywilliam1]

Keep the content coming, we're here for it!! Cheers from Sweden

[@AntsBBQCookout]

Awesome! Thanks for watching :)

[@schlogen]

Using hickory for 16 hours is a rookie move, but great video and loved the doc on bar a bbq

[@AntsBBQCookout]

Lol well the plan wasn't to cook for 16 hours but can't pull it till its done

[@johnnymann5679]

The documentary was really good! Keep it up Ants!

[@MeatNGreetBBQ]

Another cook under your belt, it’s all a process. Great video and glad you had fun bro.

[@BackyardWarrior]

Nice a little experiment brother🔥🔥👍🏽

[@jimherron5540]

The Bar-A-BBQ, I watched it yesterday, well done! It’s on my list of BBQ places to visit. Thanks 🙏🏼

[@AntsBBQCookout]

Thank you!

[@Bigmoneybagz1]

Just watched it yesterday too

[@daad658]

my goodness! hopefully you had a lot of hungry mouths for all that! the Bar-a video was awesome as well!

[@AntsBBQCookout]

Thank you!

[@roctakon]

So the way to do this would be to put two briskets on either side parallel with the hot spot, the thick side of the flat towards the heat zone. After two hours rotate two more into this zone in the same position. Keep rotating and moving them away from the fire. Easy

[@BillyBatson89]

I was enjoying this video already, then the DK bonus room theme came on and I was grooving

[@andrewpope204]

Great video! Do you think the skin that you are talking about is like a pellicle being formed?

[@hakeemawbrey8571]

i need to get this smoker one day

[@AntsBBQCookout]

i really like it!

[@antzantzantz]

Good to see fellow ants making big moves

[@oso8595]

What is the pepper, salt and lawrys ratio

[@xtreemej7]

That's a lot of brisket!!

[@AntsBBQCookout]

Oh yeah!

[@BigLazyMexican]

I must those thermometer you claim are so good should have alerted you that the ambient air in the grill was super hot. I'm glad to see this on video because I was considering them but felt it was too good to be true with all the sensors you stated it had.

[@ronw4588]

Curious how many hours those Typhur thermometers last during long cooks? Wig

[@KingBjord]

I did watch the bbq documentary, your editing and style was so damned good mate, keep it up.

[@scrscr3246]

Good point I know what you’re talking about the weird skin thing I occasionally get that on my pork ribs

[@DavidMase]

Do you place briskets on smoker prior to fire being lit?

[@AntsBBQCookout]

i did, but I wouldn't recommend it if you're packing the smoker like I did. Next time I'll set the coal bed first.

[@mrhalfapino]

Ant still a great video! The fact you did so many Briskets is remarkable. I’ve cooked Sam’s club choice and Prime. The choice is significantly not as good quality. It’s the meat’s fault!😅

[@AntsBBQCookout]

Thanks bro! I cooked sams choice on the pecos vs goldees and both of those briskets looked way better than these haha thanks for the kindness though I do appreciate it

[@BrysonShake]

Great video, Ant! Cooking that many briskets is impressive. Curious - what kind of slicing knife do you use? Thank you!

[@AntsBBQCookout]

this is a dexter bread knife. When I went to dampf good BBQ in NC to shoot the next BBQ Story (out in Dec. 20!) Nick Dampf gave it to me. He ordered one and the distributor gave him a whole case so he had a bunch of extras

[@BestNCBBQ]

@@AntsBBQCookouthope you enjoyed your visit to our great state of NC sir!

[@paulk782]

Where did you get that Bennie brother? Love your material your putting out.

[@srichie1914]

2 handing the brisket like that to eat it was crazy 😂

[@fodaforce90]

Yoooo!!! Is this FF music for the background?!? Too good hahahaha

[@AntsBBQCookout]

yep!

[@nsyart]

Love the digimon world 1 soundtrack

[@craigcostley4310]

i gotta ask how much per lb do you guys pay for brisket over there???

[@AntsBBQCookout]

For choice it's like 3.98 a lb prime is 5. If you want good stuff like creekstone it'll run you like 7-8 a lb last time I checked but that was a while ago

[@kevinwill8542]

I think cutting a square hole in the grate,and recessing the water pan would block some of that hot spot

[@AntsBBQCookout]

interesting!

[@fdub253]

Bar - A doc was great man, can you do Dickeys BBq next?

[@DavidMase]

Ant I need you to come to Georgia and checkout Sweet Auburn Bbq in McDonough, Ga you would love the owner and food.

[@FakeName39]

hmm i wonder if you should do a biscuit test

[@WarChortle]

Love the bbq documentaries. I wonder if you were inspired by Alvin.

[@AntsBBQCookout]

100% i've seen his goldees one like 20 times

[@CarlosRamirez-xx1zt]

Costco vs Sams club brisket? Which do you prefer?

[@AntsBBQCookout]

These days they're about the same. A few years ago I liked costco don't remember what it was. But they're both sourcing from excel meat

[@mjanke28]

Do you do all of your videography yourself? If so, how did you learn?

[@luisnoriega4803]

I would like to see a battle of Prime Briskets Costco,Sam's Club, Creekstone etc.

[@AntsBBQCookout]

Creekstone would destroy hahaha I'm planning a video where I do an amgus showdown: Creekstone vs 44 farms vs Sankey river black vs C.A.B.

[@BenFeldman-kz7gt]

Ant, Great video! Jirby has now banned you from Goldee’s. Hope you like Franklin’s!🤣 One brisket over the number recommended on the M&M manufacturer’s website! How dare you! Do you also pull the tags that says Do Not Remove under penalty of law? You better get yourself a lawyer!😂 I wonder if you could pull this massive cook off better if you wrapped the briskets. Maybe the foil hats, like Terry Black’s uses would work. I liked your assessment: if you are a world class pitmaster do it, if not, not. However, I thought Jonny, Jalen, and Lane come with the Goldee’s Pit for that price, so problem solved!😂 Btw, why don’t you do the Harry Soo trick of putting a piece of wood under the brisket to avoid pooling? Keep the videos coming!👍

[@AntsBBQCookout]

LOL oh man, if I got banned I'd cry. It's still the best BBQ I've ever had and everytime I go back its better than the last time. I didn't want to wrap them, because I didn't want to take them off the heat since they were choice briskets, ended up cooking too long anyways and drying out though haha no wood chunk because I had to keep moving them around. plus after the wrapped rest, usually the bark evens out, idk why it does that though, bbq mystery lol

[@NorthernThaiGardenGuy]

2 hours of cold smoke before you bump temp next time, and rotation of hot spot Brisket after the next 2 hours instead of 4. Might work better next time.

[@AntsBBQCookout]

That's what I normally do when I'm cooking brisket. I got too galaxy brain with it 😂

[@erickflores01]

How much is that smoker? 😅

[@igotJesus88]

4200 dollars or so

[@AntsBBQCookout]

Yeah 4250

[@igotJesus88]

Might be the quality of brisket.

[@AntsBBQCookout]

Didn't think about that, you might be right. 16 hour cook for choice brisket could absolutely dry it out 😂

[@aaronw1997]

So it sounds like you should just start the cook off hotter?

[@ilsoundop]

Jirby has a video that he did 8 on it

[@allieandbo]

How do you figure out what to charge someone for smoking 5 briskets for their event?

[@allieandbo]

Noticed in the comments that you didn't charge him? So if you had to charge, do you have a ballpark on what that would be?

[@AntsBBQCookout]

Idk how I'd do it. Maybe guesstimate about a 3rd of the weight will be left after the trim and water loss from cook. So triple price per lb to find cost. And then times that by 2.5 or 3 to cover cooking cost and pay yourself and

[@jimherron5540]

Tacos…

[@AntsBBQCookout]

Great idea! We just sliced like we normally do and ate it, seriously wasn't bad, just not my best work lol

[@ytj4m35]

Does this mean you gave your homie 5 over smoked, overcooked briskets to serve at his event?

[@AntsBBQCookout]

you forgot to add free to your list haha

[@ytj4m35]

@@AntsBBQCookout I don't think you mentioned they were free. Lol

[@MadHouseBBQnyc]

I hope you didn't charge your friend fir those other briskets 😢

[@AntsBBQCookout]

No I didn't. I could have though, they weren't that bad.

[@randyhogan3071]

Dood

[@JOSESBBQ]

LOWER THE PRICE JONNY

[@AntsBBQCookout]

This is 🐜

[@JOSESBBQ]

@@AntsBBQCookout i know but he’ll read the comment sooner or later 😎

[@RIPMrAlwaysFirst]

First

[@Thechubbypig918]

Don’t be so hard on yourself, the fat was rendered perfectly. I’m not a fan of hickory on a long cook.

[@MilkmanP]

Whatever happened to people just cooking good BBQ and not all this extra weird stuff.

[@AntsBBQCookout]

I'm cooking 7 briskets, how is that "extra" or "weird". Guga dry ages a chicken breast wrapped in a cow stomach no one flinches. Ant cooks 7 briskets everyone loses their minds 😂