#1 Brisket In Texas - I Tried The Goldees Brisket Method - Smokin' Joe's Pit BBQ

[@willdockery1829]

I render the fat trimmings on the smoker while the brisket is on. I take it off after it’s rendered to cool down and use it as my “liquid gold” and pour it over my brisket prior to wrapping it. It’s a game changer to me.

[@Texanrider76465]

That’s a great idea! Thank you for sharing!

[@oskarkarrera]

That sounds excellent & add some beer & wiskeeyyy to the mix make Ur own sauce makes U content & horny 😂

[@FH-cn3mg]

I just did one this weekend and added tallow before wrapping. It was amazing.

[@nickma71]

I do that. Of course Joe has more videos with trying something different than I have total briskets cooked. I saw Jeremy Yoder do it, and I wasn't going to buy beef fat while throwing trimmings away at the same time. Adding Lawrys to the SPG also made a noticeable difference in each bite.

[@SystemLost]

Man, I just assumed this was wide spread. I've been doing it the same way for years.

[@brentturner7232]

I learned so much just by watching you trim it...that's the thing I struggle with. Thanks for taking the time to share the trimming technique.

[@tiffanygamez6375]

Trimming is just one those things you have to keep on learning more and keep on Trimming more brisket. In time you will have a feel for it and you just do it.

[@ghankghank]

@@tiffanygamez6375 The other thing that has to be learned is a mindset when trimming. Gotta know that you need to trim freely and use those trimmings for other things. It's ok to cut off meat in order to shape it.

[@ericparker163]

That trim was legit af.

[@mikeyboy726]

I like when he tasted the big 'ol slice... in two bites. He's a good eater. Love this guy.

[@SmokinJoesPitBBQ]

Thanks for watching 👍

[@HappyBuddhaBoyd]

I used to wrap my brisket, but the crust would never become the bark that I wanted. I found the perfect way to do it now. For a 7lb cut, I use my pellet smoker @130F for 6-7 hours, then roast it uncovered in the oven for 8-10 hours @225F. For tangy, I use mustard as the binder and a hint of cayenne in my rub. For sweet, I use maple syrup as the binder and brown sugar in my rub. Either way, when I move it to the oven I always glaze it with the tallow. This method always gives me a beautiful crust and has always been moist and delicious. I only wrap it when it goes to the fridge or freezer, but usually there isn't any left.

[@pgski13]

I did the Goldee's method using the Goldee's brisket rub a few weeks ago. First time unwrapped for me. It was amazing. Best brisket I've ever done for sure. I will be doing this way from now on.

[@DirectusVeritas]

What made it so much better? The flavor? Tenderness? Color?

[@fabiankawau3362]

​@@DirectusVeritasand why do people trim the fat off for 🤔 that's the best part nomnom🍽️🍺

[@artemthetrain14]

​@@fabiankawau3362too much and it wont render and it will no longer be the best part nomnom

[@benvasilinda9729]

Probably one of the best briskets I’ve ever seen done.

[@SmokinJoesPitBBQ]

Thank you Ben 👍

[@HappyBuddhaBoyd]

Low and slow wins the race.

[@davy1972]

There's a handful of you guys on KZbin that are killing it. Mich appreciated.

[@Kro_man_tx]

Who's Mich? 😄😄

[@davy1972]

@@Kro_man_tx Mich and I go way back. 😌

[@AdventuresInDirt]

Ive never smoked a brisket for 12 hours, 9-10 has been the max watching temps and I sure have never held a brisket for 12 hours also ... man, this is a leap of faith... got me all excited to give it a go

[@Roxyandmaya]

Definitely do it. We are doing a 15-25 pounder today. We started it last night around 10:15pm and got er smoking until 4pm today

[@AdventuresInDirt]

@@Roxyandmaya awesome! Wow, wishing you the best with it. 👍🔥

[@antoniobravo520]

I don’t really know the history of when brisket was first smoked in TX, but I’ve wondered if back in the day they used foil or paper and my hunch is they didn’t, but who knows. Seems like the No wrap is just an old method that is being revisited and people are realizing it’s a solid method. I’ve tried butcher paper and also found a slight “taste” from the paper so I just stopped doing it and it’s worked great. Good to see different styles introduced as at the end of the day, it’s all preference.

[@madtonesbr]

The top places in Lockhart and other places are doing a great mix of traditional techniques and innovations, this being a good example. I’m glad they’re open minded while still keeping what works and not getting lost in novelty.

[@ghankghank]

This man isn't shortcutting any of his taste test bites. Bravo, sir. Appreciate your sharing of the info.

[@SmokinJoesPitBBQ]

🤘🤣

[@seanbeattie6752]

​@@SmokinJoesPitBBQ6j glgjgll

[@Kjellmclean]

Definitely bit into it with purpose... Like we do without the camera! 😉

[@Beau26102]

I’m a retired educator with 25 years in the classroom and 23 years as an administrator. You are an excellent teacher and I appreciate your videos. Thank you sir. Also, any tips for making tallow?

[@SmokinJoesPitBBQ]

Thank you. We grind our fat down and then smoke it. You don't have to grind it but it's faster if you cut it into smaller pieces. You can smoke it or render it down in your oven at 250° until it's liquid. 👍

[@Beau26102]

I saw another video that added water and salt before rendering. Thoughts?

[@SmokinJoesPitBBQ]

@@Beau26102 we don't add water because then you'll have to separate the fat/tallow for the water. In my experience, water in the tallow spoils it really fast.

[@Beau26102]

@@SmokinJoesPitBBQ Thanks! Have a great day

[@user-uv1ds4lw1b]

I use the fat I trimmed off the brisket and throw it in the crock pot on low while the brisket is smoking ​@@Beau26102

[@dhansel4835]

I have always wanted a pellet smoker/cooker and last Thanksgiving black Friday Lowe's had a $500 off their Pit Boss model 1150. The offered FREE assembly and FREE delivery. I have watched countless You Tube videos so when I stated cooking I did what people said to do. I love how you can control the temp and measure the probe temp with the APP on your phone. I have used it 3 times and my freezer is filled with vacuum sealed ribs, chickens and pork loin. There is a nice pink smoke ring. No matter which grill or pellet smoker you have it's all about the trimming of the meat, seasoning of it and the time and temp of cooking. Great video.

[@DaviMqrs]

Had my like in the first few seconds because I respect people barbecuing no matter what.

[@SmokinJoesPitBBQ]

Thank you👍

[@JoshChristiane]

I see tons of people making brisket videos, and the huge majority aren't very good... But this was a good one. Great work, Smokin' Joe! There are only two things I'd do differently for personal preferences. 1. I prefer butchers paper over foil because it allows the brisket to breathe better and not just steam/boil internally, plus some smoke still gets in. 2. Salt and pepper, nothing but salt and pepper. Both of these are solely what I've found works best for my palette, not necessarily better or worse, just how I like it as a Texan. Great video!

[@madtonesbr]

I love the care and cleanliness you put in your entire process. Completely clean smoker and prep area, it’s quite the effort and you make it look incredibly easy, something that only comes with knowledge and a lot of experience for practice.

[@SoonerStoneAI]

U can render ur trimmings from ur brisket for the tallow, smoking them in a foil pan and using the drippings from that will work too.

[@RemnantsOfBeauty]

I think you'll need to make a comparison video and cook both methods at the same time. Seems like a good video idea!

[@888HUSKERS]

Another way of doing this is to put it into a foil pan and put foil on top. Just put rendered tallow from your trimmings in there and a shallow layer of beef broth made from the trimmings and beef short rib bone marrow. You’ll end up with a very intense rich beefy flavor that stays moist and is perfect for catering since it’s already in a foil pan. All you have to do is take it out of the food warmer when your ready. The key is the long hold, Panther City BBQ also does the long hold in food warmers. All of them do as it helps to continue rendering fat without making the meat tough. A lot of high end restaurants use these warmers and factor them into how they cook stuff. Honestly though the real key to some of Goldee’s good food is how they do ribs. All the best rib restaurants regardless if they are Texas Style or KC Style use a rotisserie smoker that has a separate fire box with a lot of separation between the meat and the direct heat. Think M&M and Old Hickory rotisserie smokers, don’t believe me check the videos and pictures. Goldee’s uses that big M&M rotisserie for ribs and Slaps in KC uses a half dozen Old Hickory rotisserie smokers. Problem is it’s very out of price range of a common man to buy these so everyone pushes these backyard offsets on us because there is so much money to be made off these. Yes they cook on them but only for videos or small things like Turkey. Goldee’s cooks briskets on the big Millscales and they are usually far from the firebox.

[@SmokinJoesPitBBQ]

Thanks for watching 👍

[@44240xtp]

Hear is an Idea: Mop with tallow after bark is formed and don't wrap until done with a temp of 205. Wrap for resting in oven at 180 degrees for a hour soak and turn off oven . Leave in oven until oven cools off naturally. I made a cheap choice grade brisket taste good that way.

[@iR3J3CT_]

I like to use the foil boat, while cooking initially on the top shelf i use a pan to catch all the drippings under. When i put it in the boat i pour all the tallow into the boat until its probe tender. Then wrap in foil using the same tallow , let it rest in my oven for at least 4 hours if i end up short on time for whatever reason. At best try to do an overnight rest, 8 - 12 hours. I do use the Goldee's rub, that stuff really is good. This method is just what i prefer, comes out perfect for me and have never had a complaint, even from my kids!! Plus they ACTUALLY eat the left overs if there is any left the next day or 2!

[@SmokinJoesPitBBQ]

Love it. 👍

[@cleric670]

No clue how the YT algorithm sent me this video but you're quite the culinary craftsman and I'm hungry AF right now.

[@nskimn8r884]

Excellent brisket! My son and I showed up at Goldee’s over Memorial Day weekend. He classified the fatty part of the brisket as a liquid. It just melts in your mouth. Definitely worth the trip!

[@SmokinJoesPitBBQ]

Nice buddy. Goldees is definitely on my go to list. 👍

[@Joeskee68]

OMG!!! Joe you KILLED IT!!! I'm your neighbor 1 state over in Arkansas...ain't nuthin like that being smoked here. Goldees rub, but your expertise bro! I'm hoping to get over your way soon and also to get over to Goldees to try their stuff this summer. Great video. Keep the excellence Smokin' Joe!!!

[@Joeskee68]

@Dm-M1E yeah guy. Nice spam

[@leaguecitysmokeshow8088]

Man! I can almost taste that brisket! Going to California and smoke one for my granddaughter’s birthday party next month. I’ve cooked plenty of briskets but never with Goldee’s brisket rub so I’m taking a bottle with me. Thanks Smokin’ Joe from League City Smoke Show!

[@SmokinJoesPitBBQ]

Awesome! Travel safe and have fun. 👍

[@tonypipTexas]

Love your calm delivery style Joe!

[@Kro_man_tx]

I think I am going to experiment with my new pellet grill with this method. Instead of going right to 250 degrees, I am going to do 2 hours of "Smoke" setting, and then bump the grill to 250 degrees, and run it till it's at temp. Then hold at 165 for 12 hours.

[@davidrussell631]

Actually they did change their cooking method. I just watched a KZbin of one of the owners videos from a couple years ago where he was pulling a dozen paper wrapped briskets off the smoker to hold in the warming oven. What was interesting was how he said he’d let the pan of four that felt perfect to cool down to 140, the same temp of the warming oven, and the other two pans, one pan a little maybe too tender and the other more tight, would go into the warmer at different internal temperatures, the former at 130* and the latter much sooner, like 170* if I recall. Been wanting to try the long hold for a while and I’ll be using a cheap roasting oven when I do in the next week or so. Still not sure if I’ll stick with the foil boat or go back to paper, though. Since my little offset is sometimes hard to keep under 275, especially after meat is hot, I’m a little hesitant to let it go unwrapped the whole time like I have with pork butts.

[@kennithandirsen7184]

Excellent! Thankyou! I'm dreaming of enjoying just a piece of the same brisket....I'm getting tired of these Swansons Salisbury steak TV dinners.....☹

[@jbutts72]

Thanks Joe. This was a perfect good morning video. It’s good to see someone right here in El Paso doing their thing. Keep it up brother.

[@SmokinJoesPitBBQ]

Thank you!

[@normanburns-ko4ro]

I season mine with salt and pepper and cook/ smoke for 6 hours then I coat it with zesty Italian dressing completely, wrap it in foil and put back on smoker for another 6 hours at 275-295. You can’t pick it up. It falls apart and the garlic and seasoning is thoroughly absorbed. I know everyone that has eaten my brisket says it’s the best they ever ate.

[@selwynlawson7596]

What a compliment...smile. It sounds like a winner!!!

[@MikeListon-tk8ir]

Brisket that you "can't pick up..." because "it falls apart" is an overcooked brisket. I use only salt and pepper, real Texas style. If you want to sauce it, or add your own spices, be my guest.

[@roseanneroseannadanna9651]

@@MikeListon-tk8ir I'm pretty sure he isn't meaning it completely falling apart. A full brisket can be hard to handle so it may break hence I use a large pizza peel form my briskets, butts.

[@MikeListon-tk8ir]

@@roseanneroseannadanna9651 If he said it he meant it. It's overcooked. Aaron Franklin picks up his briskets all the time. Also why use a peel for your butts when you're going to fork it apart? That's dumb, like you.

[@ColonelAngus100]

I'll take my brisket without the rancid vegetable oil please

[@JN-53]

I am sorry but Goldees……. THE BEST FREAKING BRISKET I EVER TRIED. Not only that, but everything on their menu is freaking fireeeeeeeee!!!!!! THEIR HOMEMADE FREE BREAD IS EVEN AMAZING. Nothing tops Goldees and i’m sticking with that opinion 110% of the way.

[@cbravo1081]

1000% agreed!

[@felipemata2960]

Have you tried burnt bean in Seguin?

[@poplarfire5434]

I just tried Goldee’s BBQ yesterday. That was some of the best BBQ I’ve had.

[@zakelwe]

It seems to be a different way to get the same result on the outside in regards to texture. I can see the advantage of the beef tallow at the end rather than mustard at the start taste wise. I don't get the use of warm water rather than mustard. Might as well just put the brisket somewhere warm to "sweat" and make, if it is just to make the fat sticky, before applying the rub.

[@SmokinJoesPitBBQ]

You can definitely let the brisket come to room temp but if you don't have that time, this method works. 👍

[@JBrooksNYS]

Once the bark is done and its not gonna take any more smoke, I wrap in foil and finish in the oven to soften the bark it and get the brisket to temperature

[@Edward135i]

Yoder makes the nicest smokers in the game, That thing just looks high quality.

[@SmokinJoesPitBBQ]

Yes sir. 👍

[@jamesmartinez1980]

Guess you haven't seen M&M smokers.

[@fredstevens129]

You seem like a really nice guy. I enjoy your videos. Keep up the good work.

[@clubtroy]

If you are old enough to remember McDonald’s fries before 1990 you know everything tastes better with beef tallow. I love the flavor of Waygu fat so I’m saving up some and going to try that instead of the tallow.

[@SmokinJoesPitBBQ]

Yeah buddy🤘

[@malabird]

Ive be doing a no wrap smoke, once its done. I let it drop to 170, then I throw it in my oven for 12 hours, wrapped in foil. No fat, just what ever i used to spray it during the cook. So good every time

[@horacejones5226]

What temp in the oven?

[@SiLKvL]

@@horacejones5226that’s what I’m trying to figure out lol

[@privateusername2222]

@@horacejones5226hold bake button on your oven, give it a negative offset… now you can use your oven to hold at 150,160, etc

[@privateusername2222]

@@SiLKvL hold bake button on your oven, give it a negative offset… now you can use your oven to hold at 150,160, etc

[@michaelcribb7205]

I had someone cook a brisket in tin foil and he used tallow he said it was so juicy and the bark was excellent im going to test this methtmy next brisket im a newbie when it comes to brisket I also saw a guy cook one without trimming any of the cap or fat off he said it was the best brisket he has had ever

[@Pinion512]

Wrapping a brisket is just weird to me. I didnt start seeing that until I moved to Texas. Kind of the same with using post oak and/or white oak for smoking. I generally prefer red oak and pecan for smoking beef and no wrap. I'm anxious to try this method, thank you for showing all the detail.

[@theformulated1]

If it's #1 in Texas, then it's #1 in the world.

[@smokingtarheel3003]

That looks amazing. Congrats on the Texas Monthly review by Daniel Vaughn!! I wish you could bring the food truck up to North Carolina!

[@SmokinJoesPitBBQ]

Thank you buddy 👍

[@adc94597guy]

😅

[@WilliamSmith-xv2tu]

ive gotta 22lb brisket and this is exactly how im gonna cook it in my brand new campchef woodwind pro 36 😎

[@chadacampbell99]

Really enjoyed your video. I’m pretty new to the smoking world only been doing it since march. My wife and I have a taco truck in London Ontario and we are selling smoked brisket tacos now and it’s been a hit since we started selling it. Appreciate the info and always love to see how the masters do it. Cheers!

[@SmokinJoesPitBBQ]

Nice! Congratulations on your business 👏

[@jpstoehner]

Great video Joe. El Paso born and raised but in Dallas now.

[@oreanbrown7741]

Great Brisket!!! I went to Goldees a few weeks ago, and the brisket was awesome. The kiln dried wood is pretty good, however Goldees actually uses really wood not kiln dried. ✌🏿✌🏿✌🏿.

[@Treyshadow]

Insane. Loved this video. Talk about the best thing to watch on Father's day.

[@Kjellmclean]

It'd be nice to enjoy a plate of brisket on Father's Day, without all the work! Lol 🍺🤠🇺🇲

[@stevecastro22]

I sitting here watching and salivating! Going to try one for father's day. Thanks for sharing with us Joe.

[@SmokinJoesPitBBQ]

Thank you Steve!

[@ScottysBackYardBBQ]

sounds like goldees just doing an old scholl brisket from the 70s wrapped in foil with tallow. very old school

[@joekorte5401]

I was one of the crazy's that waited in line at Goldies. Was it worth the wait? NO, but I had a good time. Maybe I had a bad brisket, but the pieces i got were super dry (and I ordered the point). Your brisket looks way better then I had at Goldies.

[@greengelacid2061]

I learned how to make brisket while living in Texas…I had a multi time Texas state champion personally teach me the ins and outs of traditional Texas BBQ…to me, Texas does beef BBq right!…

[@stevegrieb6596]

I suppose you can't argue with success, but I'm just more of a traditionalist. So, I sort of balk at adding tallow, and the long hold time at 150. And the foil. However, Goldee's Rub is every bit as good as advertised. My wife in particular will use it to season just about anything.

[@SmokinJoesPitBBQ]

I was really surprised on how good the rub is as well. 👍

[@MetalDetectingwithRandy1]

WOW!! Great video. I will give this a try. Thanks for sharing.

[@SmokinJoesPitBBQ]

Thanks for watching Randy. 👍

[@mitbbew6901]

I love Creekstone Farms products but $200 for a brisket hurts lol Costco prime briskets really good and about 65 bucks where Im from

[@1969MARKETING]

that tallow wrap after cooking is def a game changer

[@Roxyandmaya]

Great video and great quality video!!!

[@bourbonbrewque9433]

In a pinch I have used a stick of unsalted butter to hold in the foil. Really does the trick on that that bark. I agree it just feels right holding in tallow tho.

[@toddbaird5938]

15:39 Joe, your videos are the best! Thanks for doing you like you do!

[@SmokinJoesPitBBQ]

Thank you for watching 👍

[@theftworthrealtor]

Great video, I was just at Goldie’s last week for the 2nd time, bought some of that rub and can’t wait to try it on my next cook…I tried doing a no wrap cook last week but the weather had different plans…next time with the Goldee’s rub and no rain, hopefully…

[@markmitchell5659]

I always smoke my brisket with the fat side up and it always comes out really juicy!

[@ericparker163]

You just need a cold beer in the mix Joe. Texas Bbq all the way. Love it.

[@SmokinJoesPitBBQ]

Great idea

[@mickjagger850]

Nice !!!

[@SnarkySolarGuy]

Ok, something for me to try when the weather gets better! At $10 a pound here in CA, it kills my soul every time I trim a brisket. Letting it set overnight at a constant temp is like using a sous vide machine. The meat just keep getting more tender.

[@lastmanstanding5117]

Nice! I'm pretty sure you wouldn't have to hold it for 12hrs once wrapped though. I'll have to try it. Not sure how many people have that much patience 🤣. Also I thought of when wrapping and letting cool a little to then put it in an ice chest to hold for a few hours instead of using more wood or whatever. Definitely gonna try it out. Thanks for the content!

[@gopackgo1412]

headed there this week.

[@DogwoodRicky049]

Another great video, Joe. I guess I'll have to put tallow and that awesome fillet knife on my wish list.

[@paulheier]

Nice work. Goldees rests the brisket at 140 temp for 12 hours or so.

[@mikegriffiths4300]

Absolutely a must to do it this way, I can't wait

[@jirbybbq]

Lookin good!!!

[@SmokinJoesPitBBQ]

Thanks so much. Hopefully I'll make our to your place soon.

[@rickyrivera766]

Burnt bean is fantastic as well

[@TonyClarkGuitar]

For the price of all that grill gear and smokers and grills you could fly to Goldie’s a few times a year and eat their brisket and still have money left over.

[@barddzen]

I have an issue at times and don’t know how to solve it: I do brisket cooks generally 12h unwrapped @ 200, wrap with tallow till hit 203, rest in cooler till eat. This produces a decent brisket but at time there is a GIANT fat pocket inside of the meat that I then have to cut off the slices. The outer fat cap fat is rendered, but this is inside and doesn’t seem to render much. Any ideas what I can tweak or do?

[@mikebenson2941]

The goldees video I seen they only places Tallow under the point when they wrapped

[@rubey2649]

Pinche joe, te avientates vato. I’m definitely going to have to try this method, brisket looked awesome

[@EmanuelGonz-t9k]

Thanks for the video bro.... That brisket looks eatable 100 %....I am working at getting better marinating and smoking a brisket the TEXAS way.... Enjoy and thank you for sharing Greetings from " The best snow State on earth " 🌍

[@thenext9537]

I've been eyeballing this method for my pellet vertical smoker (a pit boss). I held a brisket at 175 and that was fantastic (8 hours). I've done the foil boat, butcher paper (I don't like butcher paper), and the foil wrap is my go to. I want to try this method now.

[@mikemoore2692]

Did you try this method? I have the same smoker and want to try it.

[@testtube7404]

keep'em coming....

[@jtomas409]

This is what i call a pit master

[@DouglasHernandez-f2g]

i wrapped with butcher paper and then foil to cover it and it really turned out very good untrimed

[@graffitifreighttrains1076]

Dang Bro. You resemble my late friend Taco Joe Valdez. You are much younger though. California doesn't have bbq joints like Texas which is why I prefer my own bbq. One day i'll get back to Texas and try many bbq joints. Got yourself a new sub my friend. Keep up the great content.

[@notaliberalfromcali6245]

Thats a damn near perfect brisket dude! Sweet.

[@SmokinJoesPitBBQ]

Thank you for watching 👍

[@Sc-jf3yk]

Problem i have is timing. I use 225 and it ends up about 20 hours for #13 brisket never had one only go 12 hours. Anyone know why. Is it just the lower temp?

[@blanecurry9090]

crushed it bro, looks friggin' incredible !!!

[@davidriordan]

"Oh my goodness". You said it, we're all thinking it 😀

[@davek3726]

I have found for me I get the best results when resting a brisket if I wrap it in butcher paper first then foil

[@hodr1000]

This was one of the best fat cutting videos. Thank you.

[@20cowboyup10]

My 1st time on here, that brisket looked amazing great job. I gotta try it like this. Thanks for sharing

[@fredschaffer7330]

That is a thing of beauty!!

[@SmokinJoesPitBBQ]

Thank you!

[@BrandonStRandy-jo3ot]

A scimitar is hands down the most trusty knife you can have in your kit.

[@smokinjoe4709]

I don't care how good it may be, 24 hours is just too long.

[@DirectusVeritas]

Didn't quite catch what made this distinctly different or better. Seems like it's good but if you're already good at making brisket, that is a likely outcome. What about it would make someone say they should switch?

[@tomg6286]

Thanks for letting us know all the products your using

[@mikehappel4899]

Nice! She's a dripper!

[@billhendon1017]

Very nice!!

[@mr.lowermerion1977]

And the great things about Goldees is that one of the owners is a black man I love that

[@pete91671]

Man you kill it every time. Thanks for sharing

[@pete91671]

Did I really win

[@FloridaEgyptian]

Thank you for the video, I am trying this method right now on a New Zealand grass fed wagyu brisket. Will let you know how it goes.

[@SmokinJoesPitBBQ]

Very nice!👍

[@FloridaEgyptian]

I like how the bark came out and the flavor. However, this method did dry out the brisket compared to my go to 4-2-10 method. I think this is because 12 hours uncovered really allows the moisture to excape. I think what I will try different next time is to mop the brisket with tallow hourly after the 6 hour mark, to allow more moisture to spread in the brisket. I saw this once on the Goldees beef short ribs video. Will let you know how that turns out when I get to it.

[@ruthlessgoat3702]

Beautiful job trimming.

[@tinyclub8542]

Goldees cooks at 200-225 for the first 3 hrs then 250 for 3hrs then 275 tell done and they only put tallow on the tinfoil then put the brisket on top of the tallow not put tallow on top tell they unwrap to slice then they dump the tallow and juices on top of brisket.

[@HBeretta]

you absolutely knocked this brisket out of the park! wow!

[@jimmyblair7597]

Joe, another fantastic video, keep them coming! I cant wait to try this method on my next brisket on the 4th of July. Love you man, your brother in Minnesota, born in the great state of Texas!!

[@SmokinJoesPitBBQ]

Thank you Jimmy!🤘