Texas Top 10 Brisket Showdown | Mad Scientist BBQ

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[@JoshBabin]

"This is exactly how I used to do it at F(beeeeep)" ....I WONDER what he said 😂

[@MadScientistBBQ]

😂😂😂

[@garbageman18]

@@MadScientistBBQ Fudruckers

[@andrewchiu6226]

Is this the first officially confirmed demonstration on KZbin about how (beep) uses paper and tallow in their wrap? No more rumors or eyewitness accounts; this is literally the workflow.

[@jmf420]

Probably Dickey’s lol

[@CallSaul489]

Arby’s 💯% guaranteed 😂

[@BrianStDenis-pj1tq]

Seems Goldee's owners were very open about how they cook, and were willing to go head to head with other types of cooking. Honest and no fear. Well done!

[@inmyopinion651]

When you have the best product no need for fear.

[@KitamusPrime]

He's pretty honest. Even says the Rub is essentially 2 parts 16 mesh pepper, 1 part kosher salt and 1 part Lawreys. They've changed it a bit, but it's likely still just a lawreys inspired seasoning changed a bit. Plenty of videos of their whole cooks at the restaurant.

[@timmcgrath6496]

I've been there and it's outstanding!

[@DouglasDeezy]

Pretty crazy seeing how far Jeremy has come in the last few years. He went from making humble videos in his backyard, and now he’s working with the absolute top players in the BBQ game. Kudos to him!

[@matthewsoldano]

Very true

[@JakeLovesSteak]

And he still makes humble videos in his backyard.

[@MarshallREX]

They grow up so fast..

[@STOPON6]

Doesn’t hurt that jirby is part owner of the #1 bbq in Texas.

[@redcardgaming17]

You’re living proof that every “youtuber” has a butt-sniffing suck-up.

[@jbroadnax723]

That tasting panel segment was insanely engaging. Maybe one of the best 14 minutes of barbecue KZbin I've watched to date.

[@ShepherdAtHome]

I agree. Best bbq KZbin I’ve watched in a long time!!!

[@junkequation]

yep, spot on

[@kcbbqguy9730]

"Foil Boat Advocate" made me spit out my drink laughing. So good.

[@MadScientistBBQ]

😂😂

[@CallSaul489]

Recovering Foil Advocate

[@KGBALLER50]

I think what’s even crazier is he picked the foil boat one. I mean tell me you love foil boat and then pick it blindly

[@cjrust9354]

This is incredibly helpful! I am seriously impressed by the fact that you pulled together such a powerhouse of pit masters and BBQ experts in the same place AND that they were willing to share so much with all of us. Much respect and appreciation for everyone involved!

[@rolandledesma7753]

I've been smoking briskets for 30 years, but I've uped my my game so much in the last two years with the KZbin videos of these two guys! Texas bbq will always be the best for me!

[@enemy-og]

Love to see Badger from Breaking Bad doing well for himself, super kind of him to teach Jeremy his secret methods.

[@bonillas3]

😂😂😂

[@jacobflores8666]

"You got my letter." Too funny 😂

[@MadScientistBBQ]

He had impeccable timing with it too

[@thefoleys2515]

By far my favorite video! This is a “New School” bbq heavy hitter list of people.

[@bryanrulz3904]

Chud is such a boss. Thanks for doing this Jeremy. Very informative and fun!

[@marktisdale7935]

4:26 That sliding the brisket down the table top to season one side was so ghetto, I love that crap. It was work smarter, not harder.

[@bladesofarmour]

All of you guys are an inspiration, not only for BBQ but for life. Wonderful you see such great people do great things!

[@FBKen76]

Seriously the best barbecue video I have ever seen. This video was just so informative. I am planning on trying the foil rest method on my next brisket.

[@laurenti_8108]

This is one of the best BBQ videos I have seen and really enjoyed watching. Thanks Jeremy!

[@joechimento7934]

What a wonderful gift to the bbq community!! The formulas all there! Appreciate all of you willing to bless us with this freebie!!!

[@yeshuaiscomin]

This was solid gold! I love following all of you and this was the coolest collaboration in BBQ! Something special going on down there at Goldee’s folks. Hope you catch it!

[@Craftcooker]

Love seeing the collabs. Thanks for doing this everyone!

[@MadScientistBBQ]

It was fun!

[@rogerougrah646]

These guys make a great effort to educate the BBQ community. Thanks!!!

[@joesebalj956]

Jeremy, I met you at Windy City Smokeout this year, (motor boat guy 😂), thanks for taking time out of your busy day to discuss offset smoking and methods with me. This is the best video you’ve done yet, was so excited to watch it and hear comments at the end. I’ve always wrapped in paper but think I will be trying foil boat and then maybe the Goldies way. Starting at 200- 225 first couple hours to get that smoke locked in like we talked about, then bump it up. Thanks for the awesome vids!

[@stephenwilson3332]

This might be my favorite video of all time. Everyone involved are collectively my favorite. Also - I really appreciate Goldees being so open about how they do things and working with content creators.

[@sprednxtnd]

Great video. So informative, so cool getting this inside look at the business of BBQ and some of the personalities involved.

[@mikellenos8994]

Great collaboration videos! Keep them coming! Can't get enough of you and Chud!

[@GoBearsGo95]

Great stuff. Love how everyone shares recipes and ways to cook.

[@brianakers2719]

Great video! What I've been doing is wrap in paper to finish it off and then I wrap in another layer with foil when it comes off. I shoot for a 4hr rest. I like my results but I might just have to try that foil boat method. Cheers!

[@trryhin]

This was great! I don't think I've ever cooked a brisket or anything on the smoker the same way more than once. Love experimenting!

[@Todd.T]

One of the only channels that makes me hungry for brisket,, while I'm eating brisket.

[@TheDuganater]

Lol'ed at that cut after Jeremy said "oooh, what's the deal between you and Brad?"

[@MadScientistBBQ]

😂

[@thefoleys2515]

💯

[@thorshumate3859]

Now I need to know more!

[@thefoleys2515]

@@thorshumate3859 me too

[@andrewchiu6226]

All that smoke indeed lol!

[@epegr1075]

This was an awesome video! So fun when you can get a group of great BBQ people together, keep up the great work!

[@Drew-di6nt]

This is why I love your videos. The in depth research is why I watch.

[@commishg]

I have never met Jirby, but I know he used to work at Franklin. That is why Jirby has the creds and the guts to call BS on Franklin's book and state that Franklin never followed the methods in his own book. Jirby follows his own rules. He uses lighter fluid to start fires. He does not follow the "clean smoke" rule. And he exposes the lie that most Texas pitmasters use only salt, pepper, and garlic. Jirby even mocks Franklin's "If you're lookin', you ain't cookin'" rule with his own rule, "If you ain't lookin', good luck cookin'." I congratulate Jirby for having the courage to call BS on the false information that still controls the Internet BBQ world today. Jirby marches to his own tune, and that is why he has marched all the way to the top of the BBQ world.

[@alfromtx245]

I just tried the foil rest method yesterday, for he first time. It stalled out around 190 for quite a while. Then it would drop a few degrees, go back up, drop again, etc. But it finally made it. The flat end probed tender around 195 degrees. I wrapped in foil with some tallow that I had smoked, and let it rest in the oven (140-150 F) overnight. This morning, my son and I both sampled the finished product. Wow...it was fantastic. Great fat render, bark, texture, tenderness, flavor, etc. Very impressive and easier to clean up. I'm planning on doing this method again!

[@ZmannR2]

So wild only taking it to 195. I’d be so scared doing that. How did you get your oven that low? My warning feature on mine is at 170

[@alfromtx245]

@@ZmannR2 I'm thinking it was tender because it hovered around 190 for so long. I've heard that the connective tissue breaks down really quickly around 203. It'll still break down at lower temperatures, but it just takes longer. Mine won't officially go lower than 170. But there's a feature where you can offset the temperature up to 35 degrees in either direction. It's in the manual and there's no way I would have figured it out otherwise. Yours might have the same option.

[@brisketwizard8004]

@@alfromtx245 Same here. If you don't have the original manual, you can look up the make, model & serial number on the internet. After setting it 25 degrees lower than the lowest temp read-out (that's my method) and resting your brisket don't forget to set it back to zero offset or your wife will be very upset when she uses the oven while not aware of the offset temp you left it on. Don't ask me how I know !!

[@alfromtx245]

@@brisketwizard8004 Yep! I made the same mistake the first time. :)

[@cahoonm]

Great. What was your smoker temp and time?

[@joshstuhlsatz905]

I've gone foil boat this year, I was not wrapping for a while and that was how I liked it till the boat.. Tired paper and wasn't sold on it. Started out foil wrapping way to early for a long long time. Goes to show there is always a different style to try and learn from. Will be trying a foil rest at some point for sure.

[@matthewkatz2411]

Fantastic video. I love these different cook methods and blind tasting.

[@matthewhazelwood6520]

Jeremy, could you clarify a few questions for me, please? (1) Did y’all wrap the Goldees brisket at 195° or when it was probe-tender? (2) How long did you let the Goldees brisket rest and cool down before sticking it in the warmer to rest? Thanks in advance!

[@michaeljensen1123]

Watch at 12:36ish. He says.

[@cwcdc]

I too would like to know about the rest period pre warmer.

[@TMJ32]

The tallow isn't smoked on the foil rest and doesn't permiate through the boat. Smoke permiates the paper and so it's essentially being cooked with smoked tallow regardless of whether the tallow was presmoked or not. That's potentially why the paper one had a bigger smoke punch.

[@dmsmsi1054]

Good job putting this together. Love Chud...."Oh, you got my letter!" lol

[@rickwood8340]

Jeremy... Can't begin to tell you how much I enjoyed this video. I am an absolute rookie with brisket and this is great information to have. Over time I have really enjoyed watching the videos that your guests have put out as well as yourself. I just subscribed so please keep those videos coming. Rick in Jax, FL

[@erikvance7428]

Anything with you and Chud together, I’m all in. Great videos every time.

[@colin10271027]

I love how Brad comes into his ultimate comic relief in collab videos. He’s genuinely really funny, and that’s hard to reproduce in a scripted solo video.

[@CoolJay77]

What a great video! Kudos to the team at Goldee's for participating and allowing this to happen. And full appreciation to everyone's honest and unbiased thoughts. Like Harry Soo would say, this is about sharing BBQ love!

[@jimrow6704]

Awesome Video. Picked up some cool tips and looking for that rub to try. Great video!

[@JayHutchG]

EXCELLENT video Mad one. Very informative and entertaining. Learned a lot. THANKS!

[@wfodavid]

I attempted to go to college in Austin and I didn't think that there would be a BBQ place that could out-do any of the places in Austin. I went to the Goldee's BBQ class and found out why they are #1. These are The Young Guns! They are the Real Deal!

[@realpiece4082]

Hey Dave, Jeremy said they let them cool down a little before they placed them in the warmer. Since you took the class, did they mention how long, or at what temp they are looking for before they place it in the warmer? Thank you

[@wfodavid]

@@realpiece4082 These guys go by feel but I think the final temp was in the 190's and rested until about 140 then into warmer. It seemed that most of the folks there were going to open their own BBQ place or looking to in the future. I'm just a backyard guy that wants to learn.

[@chromedome1975]

Ha!! "oh, you got my letter" Brad seems like a fun dude to hang around. You too.

[@AriBCantor]

Loved this! Nicely done. Great video.

[@DatAtlDevilDawg]

DEFINITELY enjoyed this. Cool watching some of the experts you follow in one video collaborating. I'll watch this a few more times and try each as well.

[@benjismith593]

Chud nailed his own method. They all looked great. The Goldie's method surprised me. Chuck really impressed me with going by touch. That blew me away.

[@markramsey3785]

No doubt .. I just feel the brisket and know when it's DONE ... Boss Man

[@jda7819]

Awesome video. Love the feedback from people that clearly know what they're talking about. With that being said the moral of the story is that you can use any of those methods and you can make some world class brisket. I have not tried the Goldie's method myself, but I'm certainly going to give it a try.

[@reltius2993]

Done a lot of briskets, always trying new things. Foil boat is my fave so far but I’ll try the foil rest with tallow next.

[@kenwarger7431]

Great video. Definitely trying this! Thx

[@thomas5495]

I like brisket so much that I wouldn't turn down any of those ways to cook a brisket if I was offered it. All great ways to cook brisket, I use them all just depends on the mood I'm in at wrap time. Awesome collaboration with everyone, I thoroughly enjoys those.

[@MadScientistBBQ]

👍🏻

[@delacruzjeffrey]

The best video out on KZbin PERIOD.

[@stogels]

Such a great video!! Snow's pitmaster also told me that they DO NOT rest their brisket. Pull it at temp, and when they get to it, they get to it (so some will be rested more than others). Found that interesting.

[@mtmarcy4495]

Love this. You guys are definitely living your best BBQ lives.

[@Whatsinanameanyway13]

This is a great experiment. I've tried various forms of the paper and no wrap methods myself, but not side by side. I have to say my personal best brisket cooked on mesquite for 20 hours unwrapped and rested overnight in foil & towels in a cooler. Keep up the great work, love seeing shootouts like this.

[@ZmannR2]

Yikes. 20 hours on mesquite seems it would be crazy overpowering with smoke

[@bt1089]

"What's the deal with you and Brad?" Quick cut before the answer 🤔

[@ChefGreen]

The panel discussion here is incredible. The best chefs I've ever worked with think they are the best, but are also massively open to being proven wrong, and you could see that here. Great video, thanks! I'm doing my first brisket for the 4th next week and I'm going foil rest - if I can figure out a 150 degree warmer between now and Tuesday!

[@JESSSSMITH]

What an awesome video. Best of three worlds!! Great experience from all around giving their best judgment. Great job.

[@Indifference2000]

Man they all look amazing even before the wrap. My goodness!!! I wish my briskets looked like that

[@HungryFreelancer]

I’d like to know this too. It seems like you could possibly overcook the brisket if you put it straight in the warmer in foil at 195. (Which is interesting too, most people pull around 200-203). Maybe the 195 is for margin not to overcook. )

[@rogerougrah646]

Agree with Dan here

[@georgeday8716]

I use the foil boat, chiefly because I cook on a kamado style grill (Kamado Joe Big Joe). With the heat coming from below, even with dual layers of heat deflectors, it has made the most logical sense. I will readily admit that I haven't experimented because of the expense and time. But I think the method will vary depending on what we are all using for our cooks.

[@tennesseetodd9996]

I use a green egg. Was thinking of trying the foil boat next. Unwrapped tends to burn the bottom even with the deflector and water pan.

[@cdiddy4561]

@@tennesseetodd9996 it’s because they are using offset smokers not like an egg that is direct heat

[@jordanbabcock9349]

You own a Kamado Joe Big Joe... You haven't experimented because it's expensive.. what logic is this?! You obviously have dough!

[@MegaTapdog]

Fascinating. Ty, i learned a lot.

[@tclark5481]

Just about the time I think I have my brisket process down, I find a video like this and now have to try something new. Thanks for the good info.

[@comanche678]

For me it was the “get it son” lol. I’ll be trying the unwrapped for the whole cook the next brisket I cook.

[@wardad5628]

the country boy showed for a moment

[@jmf420]

Awesome video. Definitely need to try Goldee’s method soon. As always, thanks for the quality content Jeremy

[@olivercribley1553]

Love the collaborations.... However,.... You can't start off by saying TX #1... Just sayn

[@cannistershot2277]

You could really see the differences between the different methods' bark formation during the slicing footage. The paper brisket's slices flopped over as soon as the knife passed through. Great video as usual!

[@jwiyual]

Awesome video of some of my favorite BBQ KZbinrs. I'm gonna try the Goldie's methods next and see how it goes. The foil boat method has worked the best for me so far.

[@bradgreen8739]

I'd love to see a similar "challenge" using a Traeger or another wood pellet smoker... I always use paper, but it'd be cool to see what an expert delivers on!

[@garbageman18]

Love the Chud and Jirby beef. I asked Chud once on a live chat about Jirby and he told me I was an a-hole lol

[@MythmasterFunky]

Why the beef? What happened?

[@Bigslimjim81]

Love the subtle looks from Chud when they were talkin about the foil boat…. Lol

[@PreppyVibes00]

Thank you mad scientist you have done it again. We are all craving to be able to smoke the next perfect bite but hey we are all human and may never get it perfect but to see everyone enjoying bbq as friends.... how good.

[@BrandonMobley614]

I follow a lot of BBQ channels on KZbin. Jirby truly is living the dream. Number one Texas Monthly BBQ joint, ran by guys in their 20s. Their dedication to their craft is truly inspiring. And I'm looking forward to Chuck's restaurant. I've enjoyed watching her over on Jirby's channel.

[@DePuTyG33K]

Not sure if I missed it, but what temp were you cooking these at and when did you decide to pull and hold them?

[@chaddombeck]

“You got my letter…” haha. Awesome vid. Great seeing y’all together like this.

[@mikeelek9713]

This was fun to see different methods of finishing the brisket. The boat method seems cool - never even considered that.

[@davidsillers562]

Great video! Two questions: did you say what temp was used for this cook? And what can home cooks who don’t have a warming oven do - does rendering continue in the warmer for 12 hours? I’ve had a lot of success with a large cooler with the brisket wrapped and in a towel, but want feedback on how long to do that.

[@jasong.5279]

Use your regular oven at 155-170 to keep warm.

[@chaseh2371]

Hey Jeremy, I’m watching your videos from Iraq and have been applying what I learn out here on a smoker my buddy made me. This is one of my favorite videos yet of yours! I look forward to trying Goldee’s method along with the foil boat method, as I’m pretty familiar with how the paper wrapped briskets come out. My 2 questions are: 1) why was the unwrapped one done around 195°? Obviously the goal is probe tender, but I often hear 200-203° is a good general rule of thumb. Reason I’m asking is because the other 2 stayed on longer to “finish up”. We’re they all pulled around that 195° internal temp or did the paper and foil boat go longer? 2) did you learn any good tips on resting a foil boat method? I’m thinking to wrap it in cling wrap or even butchers paper for the rest, but don’t know if that would mess with the results negatively. Thanks bro!

[@sakostwwy1903]

Excellent questions. I hope he answers these.

[@BleeBleeChicken]

I'm only taking a guess here, but he more than likely said "around 195" because a brisket is done when it feels done. It could be done at 195, it could be done at 205.. every piece of meat is different. Going by temp is just a gauge, always go by feel.. if the probe slides in like butter... it's done. They were all likely pulled when they were probe tender, then placed into the meat warmer to stay warm until serving time. But again, just a guess here.. If you were to do this at home, there's no meat warmer process to worry about regardless. So basically smoke it no wrap the entire time, then serve. Franklins also does it this way as well as paper wrap.. check out his older videos and he talks about it.

[@kamay7021]

You don’t go by temperate with brisket. Brisket technically can be done by 180. 195-203 is when it TYPICALLY finishes but you’re cooking until the feel. Going by temperature alone can mess up briskets. If you probe and it comes out like it’s tender out like spooning from a jar of peanut butter, it’s done. There’s also jiggle, etc. but this is the basics of it. Happy smoking, hope it helps answer your question :)

[@JeseeWalker]

In love with this video. Thanks Jeremy!

[@kurtniederstadt97]

Awesome!! I loved it!! Great Vid!!! Thank you!!

[@mikebowerstv]

Man this was one of the most enjoyable bbq videos I’ve seen in a really long time. I love that experimentation is always happening to benefit us all! I’m a fan!

[@robertdewitt625]

Great video. Did you let the meat temp come down before placing in holding oven, if so down to what temp? Thanks

[@MadScientistBBQ]

Yes and let it cool to 160 I think

[@2005Pilot]

@@MadScientistBBQ so what I’m getting is - pull when Almost done (loosening up/ 190-195 ish) then counter rest unti 160 ish, then warmer next 10 hrs.

[@jordanbabcock9349]

​@@2005Pilotwarmer then eat on day 3. Ssooo tender /s but yeah, rest for 8 or 10 or 12 hours.

[@alfromtx245]

This is great! I've never even considered the foil rest method, but I might have to give it a try next time. Maybe smoking the tallow ahead of time, just to give it a stronger smoke flavor.

[@thehappyhogbbqs1450]

Well I know what I am trying on the brisket I have in my fridge. Thanks for the video. Keep up the amazing work

[@AntsBBQCookout]

It's so surreal seeing Jeremy and Jonny together in the intro 😂 this is awesome!

[@AntsBBQCookout]

Lighter fluid in a mad scientist video!!!! 😂😂

[@jacobevans273]

@@AntsBBQCookout hey man dont knock on light fluid, i feel like the bbq community has shunned light fluid and it never made sense to me lol if you let it burn off your not gonna get any bad taste what so ever much easier then using a charcoal chimney

[@AntsBBQCookout]

@@jacobevans273 I'm def not against it. But Jeremy has been historically more on the bbq purist side, and I think they added in that bit at the beginning as a nod to that. I thought it was hilarious lol

[@MadScientistBBQ]

@@jacobevans273 I have no problem with lighter fluid and yes it all burns off before you start cooking. I don’t like to use it simply because it just feels wrong. It’s 100% ok to use

[@AntsBBQCookout]

Man great video overall, so much info in it, can't wait to go outside and cook this weekend. I'm trying the goldees sauces and Rubs so this video came at a perfect time!

[@OMGClayAiken1434]

What an awesome video, love the blind taste test panels. Keep it up Jeremy!

[@95SLE]

Brisket is hard for me , but I keep trying. I have a smaller grass fed brisket that I will try the foil wrap method on. Thank you for the video, I appreciated the information and insights.

[@iAmJeffReYY]

lol chud's "you got my letter!" Cracked me the fuck up

[@mikeromero275]

I really enjoy your videos. A couple of questions. One, where can you buy the rub? Two, I have ALS and can no longer move. My son and I have been cooking and BBQing for several years now. However, this disease has basically limited me to only being able to participate laying in bed and texting him. It sucks, but I really enjoy the time with him and teaching him everything I know. But I would like him to have more hands on teachings. We live in Mansfield and are about 20 minutes from Goldees. I have heard that they offer a class. I would love to send my son to it. I worry that it is very expensive. I am limited cause I can no longer work. How do I get information on the class, and I would like to see if they offer a payment plan in order to attend? Any information would greatly be appreciated. Thanks to all you guys for great videos!!

[@mpopky100]

FANTASTIC Video! Thanks to you and everyone who participated!

[@billyrbii]

Gotta say this was quite fun to watch. Thanks.

[@randyhogan3071]

Chuck threw Jirby under the bus!!! And Chud was bought!

[@billcole1124]

Now that you've admitted to liking the paper wrap the least, does this mean we'll start seeing more "full cooks with no wrap; foil wrap at the end", in your future videos?

[@MadHouseBBQnyc]

Thank you!!! I Been doing this for years but I use paper at the end bc I always felt foil erases smoke flavor and everyone called me an "idiot". Also being in NY no one takes a "New York Pitmaster" serious. Just more proof there a million ways to make good bbq

[@cahoonm]

This was the most fun i have had watching ant smoking video.The panel was fun and engaging and love what they do. go Texas!

[@jaredkennedy4900]

Not sure if I missed it, but what was the temp and rough cook time? Watching some of Goldee's videos I know they slowly increase the temps throughout the cook

[@cahoonm]

I had same questions. Big miss for me.

[@Word23]

Dont think they did, anyone ever happen to find out? Would love to know

[@UnnecessaryBelond]

Sorry if its a dumb question but what was the consensus? Has anything changed about how you will make brisket in the future? I felt like it was all a bit indecisive

[@tristancleary]

Most people preferred the goldees unwrapped until finished, then into foil method. Brad obviously preferred the foil boat. There was love given for all of them, though the paper was probably the least loved. Feels like thats a bit of a dig against Franklin though tbh... Given my love for crunchy bark and the fact that I never need to stack briskets to rest as I only ever do 1 at a time, I'll stick to the foil boat.

[@clintjakstas5550]

I enjoyed watching, gotta get over to Goldee's sometime from over here in Lubbock,TX-not too far away...

[@kdotis68]

Awesome video! One of your best 😀

[@danielroose8607]

Do you keep spraying every 30 minutes the Goldee’s and foil boat ways? My rule so far has been that once you’ve got good smoke flavor/bark started (after initial 3-5 hours) you need to spray to keep from drying out.

[@homegrilladvantage]

With the foil boat, the fat is exposed and the meat is protected so you dont want to spray the fat and cool it down. Just let it render, UNLESS the bark is getting too too crunchy (it shouldnt at decent temps). Controlling your temps will be key.

[@bigdawgsbbq2737]

This could very well turn into the most viewed Brisket video in history... 😎

[@cccantrell27]

One of the best channels period. Try and do more cheap bbq vids.

[@danekay5504]

Great Video. Those folks know their stuff. Thanks for the education!