Why The Goldee's Method to Brisket Is Number One

[@oneweak8938]

Legend has it he’s still trimming that brisket but it’s looking pretty good

[@SmokestackJoes]

Haha this is great, thanks for the comment!

[@WhittierBlvdTv]

😂😂😂😂 - it definitely is "Looking pretty prettyyyy good" 🎉

[@joey8567]

😂😂😂😂😂. I just woke up. Still trimming

[@joey8567]

In TX we are 2 to 1 on salt to pepper

[@ronmertz5178]

a family of five could eat off the trimmings way over trimmed

[@parker1ray]

I have been smoking Texas brisket since 1980 when I moved to Texas and built a smoker! A bit of history, on brisket and skirt steak, in the early 80's both of those meats were considered garbage meat and were usually ground into burger meat or made into corned beef. It was not until the home smoker craze took off that the retailers began price gouging people for these cuts. The American way LOL!

[@SmokestackJoes]

Haha you are so right about The American Way. That’s some really good info I appreciate the comment. I wish the prices would have stayed low, I’d have skirt steak every night lol.

[@chuckkillawood8229]

Yeah remember when a brisket was .59 cents a pound. Social media contributes to inflation.

[@brianr3699]

The Canadian way is to not make packer cut brisket available for years after the US has it figured out. Then when they do put it in grocery stores and Costco, they start off selling it at ridiculous prices.

[@markbartlett5049]

Chicken wings, same thing

[@Mike-zx7lq]

Sounds like "price gouging" here just means "pricing signals following increased demand". If prices didn't rise, like anywhere you see price controls enforced, you would simply see no brisket anywhere :)

[@vaticanjesuitNWO]

Instructional video on how to turn an 18 pound brisket into an 8 pound brisket. Looking pretty good!

[@SalamiDiscipline]

Lmfaoooo

[@Amocoru]

To new people: Save some time and don't bother trimming quite as much unless you're looking for it to be extra pretty and just toss those overcooked bits in a chilli or some baked beans. Massive flavor.

[@SmokestackJoes]

This is a great option. Thanks for the comment

[@cfuzzkennedy]

I love making chili with my leftover brisket. Great idea

[@1flash3571]

Yeah.....He over trimmed it.......

[@bigbadlobo4109]

Thanks, I'm new to this and trying to learn. In my mind, i felt like it was a lot trimmed off, but I don't have the knowledge/experience to confirm that he was taking off a lot

[@Mmafanufc12]

@@bigbadlobo4109 trimming changes the way it cooks. it does need to be trimmed a certain way IMO some people feel like u are wasting some but if u dont trim it right it doesnt taste as good.

[@adeelio]

10hr smoke uncovered but with water pan and (spray dry spots every hr or so after 5hr mark). Pull at around 190. Beef tallow on butchers paper, wrap it up and throw it in a foil pan with 1/4 cup water and double foil close the top. 12hr slow hold at 150 and you are done. Comes out very juicy every time.

[@SmokestackJoes]

That sounds like a pretty good method

[@horacejones5226]

I want to try this method. Do you put a roasting rack in the foil pan for the brisket? Just seems like the 1/4 cup of water may soak the butcher paper.

[@adeelio]

@@horacejones5226 Yes you can definitely do that, however, I haven't had any issues without one. The water is insurance to keep things moist inside as some will evaporate/escape. That being said the butchers paper will be soaked regardless due to the moisture built up/steaming effect.

[@spiroskakkos3455]

Do you put the water pan right under the brisket or on the sides of the smoker? Furthermore, if you put it right under, is there any implication with the distance of the water pan to the brisket? ( bottom tray is gonna be like 3-4cm apart from water pan)

[@adeelio]

@@spiroskakkos3455 I use a flatter wide water pan on the bottom tray and cook the brisket on the middle tray, about 5in separation vertically. This works nicely for catching fat from the brisket. Grill I use is the masterbuilt 1050.

[@IAMCorung]

The real trick is the tallow. Basically, when you smoke Brisket you are cooking out most of the fat leaving only tender lean meat. When you wrap it with tallow you are putting the fat back in and preventing it from escaping. You can call it moisture, but, it's fat. The wrap is the most important step for tender MOIST Brisket. Aluminum is a cumulative neurotoxin so I wrap mine in paper first and then use foil to seal the deal.

[@SmokestackJoes]

I don't really like the aluminum foil either and I think I will do your method with the paper then foil from now on. Thanks for the comment!

[@brianpreston5206]

Gotta try that method

[@sabakunogaara6865]

sir, you might be on to something here, very interesting. will try.

[@jamesg8246]

Worcestershire sauce is a fantastic binder if you feel you need it, but honestly I stopped using binders a decade ago and never turned back. If your meat is that dry something isn't right. Like you said. A splash of water is all you need. Mustard will just block smoke. I've also been having good luck in the last couple years smoking fat side down until the wrap, then add some rendered hot beef tallow before wrapping in peach paper and then set the wrapped brisket back in the smoker fat side up. You get better bark on the meat side with it on top. Getting crazy good results this way. Also salt, pepper and a little lawrys seasoned salt for rub is working wonders for me.

[@SmokestackJoes]

I have used worcestershire sauce before and it does work very well. All the binders that are more thin are the way to go, but no binder is ideal for most cooks. That fat side down method actually sounds very interesting. I am going to give that a shot. I have thought about doing that for awhile, It just makes sense. I have done fat side down when using my Pit Barrel Cooker but that's a direct heat cooker.

[@jamesg8246]

@@SmokestackJoes It protects the meat from direct heat and let's the smoke settle on the meat side. It sounds counter productive based on old mentality but if you cook really low n slow it works.

[@wadewerenka9905]

Yes yes yes

[@davo912]

mustard will block the smoke lol

[@jamesg8246]

@@davo912 anything you cover the meat with is a layer between the meat and the smoke. Mustard is absolutely unnecessary. You don't need a binder at all. Worcestershire sauce soaks into the meat because it's a liquid, mustard has oil and ground solids that will sit on top and cover the meat. Trust me. Stop using mustard or any binder. Especially any kind of oil or anything with oil in it. Oil wll create a layer air and thus smoke can't penetrate as well as naked meat.

[@jriff79guitar]

I did my first brisket on Friday night using my pellet grill. The smoke setting rolls smoke between 155 and 170f. So that is what I did for 12 hours. At 7am I checked the internal temp, it was 145 on the point and 160f on the flat. I then bumped the temp to 250 for one more hour, checked the internal temp, and it was 180f. I then wrapped it in butcher paper with some beef tallow and continued cooking for another 2 hours at 250f. It was barked heavy with 1/4 inch smoke ring, and it tasted absolutely delicious.

[@SmokestackJoes]

That is a great method for doing brisket on a pellet grill. Thank you for the comment

[@Whosyourdaddy3759]

Did you put fat side down towards the heat source and the flat towards the pelletbox or the smoke stack? I didn't arrange it that way on my first cook, but thinking that's an adjustment I need to make. Thanks for any info you can share!

[@DD-xx8wh]

wow great helpful ep !!! and a major thanks for taking so much time to add thoughtful details to everyones comments...few do this !!

[@SmokestackJoes]

Thanks a lot I appreciate it. I am very glad you found it helpful! I try my best to keep up with all the comments and answer everyone's questions as best as I can.

[@thickymcghee7681]

With all due respect to Joe, this is not what you want to do for your own trim. This is like a competition trim. If you aren't worried about winning $100k prize money, you are just wasting your money like this. Yes he is going to smoke some brisket burgers here, but if I am doing a 12 hr smoke, I want as much brisket as possible....not as much burger as possible.

[@SmokestackJoes]

Thank you for the comment but I respectfully disagree with this. My opinion is that I would much rather trim off everything I did because it will end up getting overcooked and dry. If I had not trimmed off that meat, in the end it would almost be inedible and not really appetizing. The same goes for all the fat I trimmed off. Fat is good in a brisket but when you have huge areas of fat, it is not too good, at least for me. So my point is that I would much rather enjoy the brisket meat ground up and cooked as a burger then I would if it were left on and overcooked. but to each there own.

[@gabester1]

Unfortunately I think Joe is right here, at least according to my last brisket cook he is right. I got the big idea of trimming as little as possible and left a bunch of edges/pieces that overcooked, so I had very little of that million dollar bite of barkey point meat. I about died when he lopped off so much of the point in this video, but it probably would not have cooked well with the shape and angles of it.

[@402dude8]

Grind the trim into burgers and it’s a win/win.

[@TheANTOMATE]

Nothing about this trim is competition, this is a fairly common restaurant style trim that you'll see in all the top bbq places in Texas. This is basically the step by step trim that goldees and LR use in their shops. All that extra meat will just dry up anyway, better off in burgers

[@SmokestackJoes]

@gabester It was definitely tough to cut that big chunk of point off and I knew it might get some backlash but it needed to be done. It made for some delicious burgers and tacos though!

[@gerrycorbino66]

I've got a prime packer brisket from Costco in my freezer just waiting to be smoked. The butcher had just put it out and it looks like its already perfectly trimmed. I'll be trying the Goldee's method once I decide when to smoke it. Enjoyed your video.

[@SmokestackJoes]

Thank you I appreciate it. My suggestion is try to keep it unwrapped as long as you can. if the bark is very very dark but the internal temp isnt high enough youll have to wrap.

[@dougiesakurai3386]

The first brisket I ever did I did it this method by accident. Turned out fantastic. As I started studying BBQ, videos and online articles, I tried to use tricks that all the "famous" people did to make great brisket and it never came out as good as my first one. I think I'm going back to the original method.

[@SmokestackJoes]

The KISS method never fails

[@shroomspls]

same, sorta. I pull it 195 and wrap it foil and towels and rest it in a cooler for a couple hours. It's always perfect.

[@petergriffinson1907]

Did you spritz it at all?

[@dougiesakurai3386]

@@petergriffinson1907 nope.

[@petergriffinson1907]

@@dougiesakurai3386 what was the temp you were cooking at?

[@usa91787]

Short version: I only trim the deckle out and leave the rest of the flavor - I mean fat. Rub the whole thing with lard. I season with equal salt, pepper and onion powder. Put it in my Pit Barrel cooker for a total of 6 hours flipping once at 3 hours after mopping twice. Once at 45 minutes once at 90. Mop again when flipped and then 2 hours later. Last mop at an hour. Take it off. Wrap in butcher paper with a little mop and hold it in a 160 degree oven for 10 hours. Never overcooked and it comes out like butter. Best brisket I've had anywhere and honestly, I'm ultra critical of my food. The mop is only for flavor. Pit Barrel doesn't dry anything out. Oh - mop is 50-50 apple cider vinegar and water, a tablespoon of lard, 2 lemons squeezed for juice, 1 handful crushed red pepper. I heat it on the lid of the Pit Barrel.

[@SmokestackJoes]

Man this sounds like such an awesome method! I love cooking on the pit barrel because its cooking right over the coals, so when all the fat renders out it drips into the coals and steams back up into the meat. This adds tremendous flavor you dont get on a traditional offset. I am a huge fan of mopping, and that mop recipe sounds perfect, the addition of the lemon juice and crushed red pepper is great! I am 100% going to give this a try, it sounds like a winner! 1 question, Do you start it fat side up or down? Thank you so much for the comment, I really appreciate it!

[@usa91787]

@@SmokestackJoes Fat side down.

[@coreysmith1972]

Great video, my only recommendation is to let it rest in ambient temp to allow the cooking process to stop before wrapping in foil. Here's a good rule I try to use. It depends on the length of the cook. 1. Cook lasts 8 hrs or less - place in holding oven/cooler and let it come down in temp 2. Cook lasts 8 - 12 hrs - allow to cool to 180, then place in holding oven/cooler 3. Cook lasts 12+ hrs - allow to cool to 165 - 170, then place in holding oven/cooler 4. Serving temp about 145 (you shouldn't see any steam)

[@SmokestackJoes]

Thank you for the great comment! I really like those rules. I should have let it come down to at least 170 but I was in a rush

[@bryantaiyanyi2274]

I made this mistake. As soon as I pulled the brisket. I wrapped it in foil and it kept cooking.

[@stevesherwin1255]

I think the trick to not overcooking it is to let is cool for about an hour before you wrap it in foil. Let it get down to around 150 before you wrap it and put it in the warmer. Now I want brisket for breakfast.

[@SmokestackJoes]

Brisket for breakfast is not a bad idea! But I think you are right about letting it cool. I let mine cool but I don't think it was long enough. I should of stuck it with the probe to see what temp it was at before wrapping.

[@Chig232]

This is exactly what I do. I will pull my brisket off, it's usually wrapped in butcher paper, and I'll set out on the counter until it gets to 165, I figure if it starts to cook again after I stick it in the cooler it's got some range before it gets to the danger zone (above 205 IT). I will typically keep the butcher paper on, wrap in saran wrap then with old towels and place in a pre-heated cooler....

[@derricktyler3577]

W/ the Goldees method, they pull off and wrap in foil immediately, but let it rest down to 150 before putting it in their warmer. Their warmer is either 140 or 150 as well.

[@havalopez]

You didn’t let it cool so it continued to cook. That won’t happen if you let it cool, so you can’t pull it early.

[@PhilRaso]

YES! Pull at 204 and let is sit open and cool to 150/160. Then put in 160 warmer and rest. It will never get back to 200 again.

[@bigbird5090]

So is your warming vessel the z-grill on smoke setting? ..or something different? (If you are wrapping it, the smoke setting should work?) I save my trimmings for making tallow which I can use on the brisket later in the cook like you did. Render it down a little on the smoker and then inside on the stove. I've tried wrapping with both foil and paper and no wrap. The foil holds juices if you want to save them for an au jus for a yummy wild rice as a side. Paper saves a little au jus but not that much but you get better bark. No wrap means no extra au jus but best bark as long as you don't dry it all out too much. Take your pick.

[@SmokestackJoes]

I like the idea with the wild rice, that sounds good! I have a warming cabinet I use to hot hold though

[@sharttank5999]

As a BBQ snob I approve, I use as different method but this makes sense. The long warm rest makes so much difference and your crust is amazing.

[@SmokestackJoes]

Thanks! It’s the long rest that really makes the difference but the no wrap gives the brisket a great bark

[@libertyforamericanow]

I cooked a brisket the other day. Pulled it off around 180 and put in aluminum foil tray and covered with foil. In the oven at 250 until it reached a little over 200. Let it rest an hour. I use mostly hickory when smoking something but added some jack oak for brisket. Was delicious

[@SmokestackJoes]

Finishing in the oven is a very underrated method. once it is wrapped you aren't going to get anymore smoke flavor anyway.

[@Mike-zx7lq]

If you're overcooking when you push your brisket to done before warm hold, you can try leaving it completely unwrapped for a shorter first resting period to let it quickly come down out of cooking range, then continue holding it overnight once its cooking has stopped. I'll leave mine out until it comes below 180 at least, then it can go into the countertop oven at 145 until morning.

[@SmokestackJoes]

I recently did this on one of my cooks and it worked out great doing that

[@praetorxyn]

I'll be trying this method for my next brisket, except I plan to let it rest at ambient temperature until it cooks down to 170-180 before wrapping. The problem is I ordered all the Goldee's rubs and their sauce to try the Goldee's method with the Goldee's rub, and it's been 4 days without any shipping updates, so I may have to just do something else. Brisket is good until the 30th though, so I've got a couple weeks.

[@SmokestackJoes]

Yes I would suggest letting it rest until it gets to about 160

[@nickma71]

I don’t do this method for cooking. But I did my rub to include seasoned salt mixed with the regular salt. I think the flavor is much better that way. I am no expert.

[@SmokestackJoes]

I found the seasoned salt did add some extra flavor as well

[@duanehenicke6602]

Texas here. If you've never tried mustard, you need to. If you're going to get some seasoning from Texas and haven't tried Goldees brisket rub, you need to. That's a bit warm for holding temp. Be interesting to see the results @150. And like i tell all the new kids on the block. True brisket slicing is a lost art. Try separating the point from the flat after your next cook and rest. Then slice each muscle across the grain. It's not difficult, and i think you will like the results. Or just cut it down the middle and declare one side the flat and other the point. Like every other cook I've ever watched on here.....

[@SmokestackJoes]

Great points here. Thanks for the excellent comment. You sold me on the brisket slicing technique, I am definitely going to give it a try

[@duanehenicke6602]

@Smokestack Joe's one more thing i forgot. Try seasoning the day before. I don't care for open air dry brining. I keep mine covered. But i think there's a lot to be said about letting a brisket marinate. Not just the salt, the whole kit and kabootle. I watched a guy season a competition brisket one time in the middle of July in Texas. Stayed coverd (not refrigerated) all night, and went on the pit the next morning. Won the competition. I in no way endorse, nor would i ever do it unrefrigerated, but nevertheless. I think marinating brisket at least over night is a good idea. Couple days will not hurt. If you have the time and space.

[@SmokestackJoes]

@@duanehenicke6602 Yeah I'm not sure about the whole not being refrigerated thing, especially in July in Texas lol. But I think seasoning the day before is helpful. Like you said, having the space is the big issue. I always do it with ribs though. Ill season the day before and put them into a vac seal bag. Then when I am very to cook them I can just pull them out and throw them on. They always seem to come out a little better when I do this.

[@mguerramd]

I often split the flat and the point before cooking. You can then take that really thin end of the flat, fold it back and pin it with a skewer to a more even thickness and not trim so much off. Same with the point, once you have it separated it will have a thinner end, fold it back and pin it with a bamboo skewer. Now both muscles have a more consistent thickness and you don’t trim so much. Also once they are separated you can get the fat trimmed to your precise thickness on both muscles AND get rub on both sides of both muscles . Try it once.

[@SmokestackJoes]

Thank you for the comment. I will definitely be giving this a try, maybe I will do a video on it.

[@jimdavis1566]

My wife keeps telling me to cut the brisket. I tell her nobody says to do it that way. Now that you said it, it sounds like a good idea😅

[@sidneyvalmain9997]

By doing this method, does it cut the cooking time down? If so by how much?

[@mguerramd]

@@sidneyvalmain9997 I cook in a Kamado and they always cook quicker than in other types of cookers, at the same temp. But splitting the muscles doesn’t really speed it up much

[@Bob-ou7uq]

What warning cabinet do you have? I have looked at the commercial cabinets and they are pricey! So anyone have any safe ideas? Thanks I like your thinking

[@SmokestackJoes]

I have the Cambro UPCH400110 which is on the expensive side

[@wfodavid]

The Goldee's class is a once in a lifetime opportunity. There is a reason they are #1. They do go by feel which is something you can only learn by experience.The 4th slice! Make sure you have plenty of those juices on your gloves and pat each side of your slices for that great presentation. Sauce on the side so you get that pure brisket taste.

[@SmokestackJoes]

Great info here, thanks for the comment!

[@MattRowland]

This is 100% spot on. I cook KCBS competitions and also am a judge, and you will never move to the next level until you learn to cook by look and feel. And like you said, that only happens by lots of experience. I separate the point and flat each time though. I learned how to effectively cook hot and fast when I started competing 7 years ago, and have never went back. Everyone has their own style, and no style is wrong!

[@horacejones5226]

@@MattRowland I’’ll be cooking my first brisket soon. The thought of separating the flat from the point is interesting. Do you know if there are any videos out there that show you how to properly do this?

[@wadewerenka9905]

Pull at 190....then wrap and hold for at least 6 hours....best best best advice I have seen yet...great trim...I find if you do not trim the flat on thin end gets hot too fast and saps moisture out of flat where you need the moisture........great great video!!!

[@SmokestackJoes]

Thank you very much I appreciate the comment!

[@RJ_Chicago]

What is the purpose of the beef tallow? Can you use something else as a substitute? Butter? Other? What do you recommend as a substitute for tallow? Thanks.

[@SmokestackJoes]

The beef tallow is used to keep the brisket moist. Butter would work fine as an alternative or even lard if you can get some

[@daveemhere4064]

Someone mentioned breakfast. I take brisket, cut it into about half inch cubes, slow warm briefly, scramble, eggs, and add a little mild cheddar, salsa optional, and wrap it in a large flour tortilla.

[@SmokestackJoes]

That sounds like an amazing breakfast! I usually use mine for chili but I will be trying this. Thanks for the comment.

[@michaelp9238]

Thank you for showing the trim. I was trimming brisket and thought i must be doing it wrong. But i agree, better to make burgers than dry unappetizing brisket.

[@SmokestackJoes]

After all the comments about how bad my trim was on this I was thinking the same thing lol but thank you for the comment! It’s definitely better to have the meat for ground meat

[@atx1722]

The trim had me yelling at the screen to stop!!!!

[@Bowhunter777]

He traded brisket for Burger way too much trimming

[@timwest2512]

His burger was as big as his brisket 😢

[@susiehill7316]

@@Bowhunter777 I’m kinda new to smoking brisket and I’m cringing at how much he trimmed off.

[@devinnewman2397]

I was wondering what you guys were talking about, then he cut off HALF of the point 😭

[@hamptonalford9014]

Great video. So it looks like you put it on at 225 then check it at 3 - 4 hours (not exactly sure what the criteria is) then likely increase to about 275 and, in this case, left it for 12 total hours at 275 then the hot hold at 160 was another 12 hours. So if you want to serve for dinner you could start it at or just after planned serving time the day before?

[@SmokestackJoes]

Yeah thats about right. You can always hot hold it longer if you want to start it earlier. I like to go with a low temperature in the beginning to get good smoke flavor so its just a time thing, 3-4 hours is usually plenty time to get good smoke flavor then you can ramp the heat up

[@duaneluchaco3199]

I have a masterbilt electric smoker. What temp would you recommend I set it to smoke a brisket using this method. ?

[@SmokestackJoes]

I have never used an electric smoker so I dont know for sure but I would say start at 225 then after 3-4 hours bump it up to 250-275

[@russellbailey6588]

What is tallow and where do you get it or make it?

[@markbrotherton3619]

Amazon sells beef tallow for cooking, or you can put those tallow trimmings into a pan, and smoke it with the brisket, then pour the rendered tallow liquid into a mason jar, and use it for cooking, or pour some into the aluminum foil wrap, and hold the wrapped brisket at low temperature for 3 to 15 hours, moisturizing in that liquid fat.😋😋😋😋😋😋😋😋😋😋

[@SmokestackJoes]

Tallow is beef fat that has been rendered down until it is liquid. I have a link in the description for tallow that you can order on Amazon. Or you can make it by grinding up a bunch of beef fat and cooking in a pot over medium heat until the fat has fully rendered

[@JN-53]

I have a question, please share your opinions. So i’m getting ready to smoke a brisket for the first time, i have a small char-griller grill with a side fire box attachment, the whole brisket won’t fit in my grill, would it be possible to cut the brisket in half, flat/point and would the results be the same? Also would the results come out the same as a regular smoker with my type of grill? My grill isn’t super long, i’d say it’s about 2 1/2ft

[@SmokestackJoes]

You could try and separate the point and flat. I would try and see if you can purchase just a flat somewhere. I used to only just cook flats because that's all I could get at the time. It tends to be a little more dry though, so you have to be more careful when cooking it.

[@txgaspimp9321]

Does it have the pot roast taste like when you wrap with foil while smoking

[@SmokestackJoes]

No it did not have any pot roast flavor

[@DS-ob3gt]

What type of warming cabinet do you have?

[@SmokestackJoes]

I use the Cambro UPCH400110

[@DS-ob3gt]

@@SmokestackJoes appreciate that! Great video by the way. I just subscribed.

[@SmokestackJoes]

@@DS-ob3gt Anytime! Thanks for the sub!

[@illusionistbeamish4204]

I don't have a warmer, but do you think I could fire up the traeger and get the same results?

[@SmokestackJoes]

I cant say for certain since I haven't tried it. I think it would work but it may get a little too warm. if you can monitor the traegers temp you might be able to see if you can maintain 160 degrees. This is something I want to test out in the future though.

[@joed.4038]

What if i dont have a warming cabinet? I only have the oven inside other than my smoker.

[@SmokestackJoes]

Your best bet would be to cook the brisket a little bit longer then after you wrap it in foil wrap it up in towels and place it in a cooler for 4-6 hours.

[@davemarshall9925]

Excellent video - did you allow the brisket to cool to 150/160 before the warm hold?

[@SmokestackJoes]

Thank you! Yes it was cooled to 160 before the hold

[@commishg]

What kind of warmer do you have? I am a firm believer in the long, controlled rest.

[@SmokestackJoes]

I use the Cambro UPCH400110

[@stevenvicijan4338]

Went there last month, from out of state, and got pieces, instead of slices and still was amazing...

[@SmokestackJoes]

Yeah there food must be incredible

[@scrscr3246]

Beautiful! How long did you let it rest after coming out of the warming cabinet?

[@SmokestackJoes]

Thank you. I probably only let it rest about 15 min after pulling it out of the warmer. It wont need any rest at all though

[@terrypierce5826]

I have a cabinet pellet smoke by pit boss could I use it as a holding hot cabinet? If I just set it to 160 degrees?

[@SmokestackJoes]

Yeah but I would just get a thermometer you can leave in the smoker the make sure it is actually staying at 160

[@OrozcosKitchen]

Bro you nailed it, good job a new subscriber!

[@SmokestackJoes]

Thank you so much for subscribing, I'm glad you enjoyed the content!

[@OrozcosKitchen]

@@SmokestackJoes yeah of course brother!

[@nathankang5726]

When I try this method the tenderness is on point. But I feel like the tallow kind of washes the seasoning away? It feels like it washes the salt away. Should I be seasoning the tallow as well?

[@SmokestackJoes]

It may be washing some of the seasoning away, I have not found this to be the case but you could definitely throw some salt on with the tallow to help.

[@AIVTI123]

You did a very good job. I read a comment about using butcher paper first to wrap it then tin foil. I do not like tin foil for the toxicity, I wonder what did you mean when you agreed with that comment to first using paper to wrap it then " seal the deal" with aluminum foil??? How long is it supposed to be in the aluminum foil? Thank you

[@SmokestackJoes]

I have actually starting doing this with all my wraps now. Like you said I am not a fan of the toxicity of the foil. I will wrap with paper and if needed wrap foil over that, I recently did it with a pork butt which came out great. It will be in the foil\paper until it is finished resting

[@kren1101]

Is the brisket pat down equivalent to the bbq tong two click thing, or the tie down strap "That ain't going anywhere?"

[@SmokestackJoes]

Exactly

[@jerryoconnor9227]

Great video! When you cut into the point you looked at it and said "a little over cooked". What did you see, what visually indicated that?

[@SmokestackJoes]

Yeah you cant really notice it on the video but you can see the meat kind of just tears instead of being a nice smooth slice.

[@twys124]

What kind of warming cabinet are you using?

[@SmokestackJoes]

I use the Cambro UPCH400110

[@gwall5089]

what do you save the huge chunks of solid fat for??

[@SmokestackJoes]

Beef tallow. Its one of my favorite things about cooking brisket, I get to load up on my tallow supply. I have a video on how I make tallow with it if you are interested.

[@Danman1972]

Been not wrapping them forever. Worked at a mom and pop BBQ shop for several years cooking briskets. We never wrapped jack! I defiantly don't trim as much. Looks pretty if you do. Flavor is still good. Depends on serving time. I like to finish a few hours early and just toss them in a cooler until served. I don't wrap them. Interesting to figure the difference between resting in a cooler wrapped vs. no for myself. I pull mine shy (195 to 198ish) and let them come up to temp and finish cooking while resting.

[@MattRowland]

When mine hit 190, I start probing for tenderness. Every brisket is different. I've had some perfectly tender at 190, others I've had to take to 215.

[@SmokestackJoes]

I'll have to give that method a try. Thanks for the comment, that's some great info you provided

[@SmokestackJoes]

@@MattRowland I've notice the same thing that each brisket will finish at different temps. I will do the same thing and start checking for tenderness around 185-190

[@paulneale988]

That was one damned good looking brisket. I have never smoked a big brisket like that before. My largest was 6lbs and that was some years ago. I'm going to re-watch your video a few more times to build up my courage to try it. Great vid; from the trimming tutorial to the final cut. Keep them coming....

[@SmokestackJoes]

Thank you very much I appreciate the comment! I am very glad you found the video helpful. Learning to smoke brisket just takes a lot of experience with cooking them. As long as its not undercooked you should be fine.

[@Gamer2k4]

4:35 "You don't really want to go in [the fat pocket] and scoop too much." Why not? I tend to dig out all the fat I can, because I reason it's not going to really melt down anyway, and anything I leave in there I'll just have to cut out later. Is there a good reason to not scoop out the fat?

[@SmokestackJoes]

You are correct. What I was trying to say was just don’t take so much out that you start splitting the point and flat because that is the fat that runs between the 2 muscles

[@guitarwilly81]

I heard they let them cool down before throwing them in the warmers. Do you know when they're cooling them, if they're in the foil or not?

[@SmokestackJoes]

It should be cooled before going in the warmer but I am not sure if they let it cool in the foil or not, good question.

[@AmishStud98]

I smoke briskets in the same manner, but I do pull mine off a little earlier. Also I figure that since the proper way to cook a brisket is to cook to tenderness, not temperature, why not use the warming chamber to cook for tenderness? The meat will tenderize under 160F warming, given enough time.

[@SmokestackJoes]

That is an interesting idea, I may have to experiment with that thanks

[@jameshamm7911]

My oven will only hold at 170; how should I adjust my times/temp to work with what I have?

[@SmokestackJoes]

I would put a temp probe in your oven and see if it actually maintains 170. Mine fluctuates between 170 and 200 which is too high. If your oven can maintain 170 that would probably be fine. I just wouldn’t let it go for more then 12 hours and definitely pull it around 190 or earlier. If the oven doesn’t maintain 170 I would suggest using the cooler rest method

[@LegendaryOldwarrior]

Interesting. So putting in the wood log next to the brisket like that gives it good smoke flavor? I haven't tried it that way. I normally put it in the ash box either in it or above it so the charcoal drops on it and lights it up (have a masterbult 1050). So have to add more during the cook. Do you get enough smoke from it that way? I could save a lot of wood if this works! lol.

[@SmokestackJoes]

I actually just put the wood there as a blocker so the meat doesn't get the direct blast from the heat. If I don't put it there I find the brisket starts to get overcooked on that side

[@LegendaryOldwarrior]

@@SmokestackJoes oh yea duh 😆😂😆😂. I wasn't even thinking. Lol. Anyways great video!

[@SmokestackJoes]

@@LegendaryOldwarrior Thanks a lot I appreciate it

[@Blackdog4818]

Can you cut this in half and save the rest for later? Store it in the freezer?

[@SmokestackJoes]

Yes the best way is to vacuum seal them and re heat them with a sous vide

[@megamike00712]

Well great video, and excellent comments! Now I'm gonna have to go home and do another brisket using this method.

[@SmokestackJoes]

Thank you I appreciate it. Definitely give this method a shot

[@dadboddamien]

I've always waited til after to wrap... I'll cook stupid low and slow (205-220) until i reach internal of 195 (usually about 2.5-3 hours per lb) then I'll pull it and wrap in foil or paper (doesn't really matter since I'm resting in an insulated box, either cooler or oven)... Resting for a minimum of 2 hours but 3-4 is ideal.

[@SmokestackJoes]

It is definitely the way to go with brisket, I love how the bark comes out.

[@squatchh_]

Csn you hold it in a 160 degree oven if you dont have a holder?

[@SmokestackJoes]

yes but just use a thermometer to verify your oven actually is at 160

[@Catechuman23]

That final product looked 🤌🏼🤌🏼 that bark was BEAUTIFUL

[@SmokestackJoes]

Thanks a lot!

[@Jimmy_James79]

Awesome! Out of all the Amazon links I am not seeing your trimming knife...unless I am missing it...which knife are you using?

[@SmokestackJoes]

Thank you. The link for the trimming knife is in the comments under boning knife. But here is the link for it amzn.to/40OuiJM

[@Jimmy_James79]

@@SmokestackJoes Excellent! Thanks buddy! Just an FYI The one under boning knife is a link to a slicing knife which is the Dexter-Russell one not the actual trimming knife you gave me.

[@SmokestackJoes]

@@Jimmy_James79 Thanks for letting me know

[@chefgiovanni]

Nice job cleaning and cooking the brisket. I'm a Master Chef and go to BBQ cookouts for fun. So many people cooking lousy BBQ out there. Let's get cooking.

[@SmokestackJoes]

Thanks for the comment, I appreciate it

[@seanjoys7360]

Do you have a warming cabinet link?

[@SmokestackJoes]

Yes, It should be in the description. If not I can send it to you

[@seanjoys7360]

@@SmokestackJoes i cant seem to see it. Please send it. Thank you

[@SmokestackJoes]

amzn.to/3nCjfE8

[@CautionFranco]

Good video! Do you have an info like make/model for your warming cabinet?

[@SmokestackJoes]

Thank you! Yes I use the Cambro UPCH400110

[@2Bdivin]

Hi, what do you use for a Warming, Holding box? I am looking for something that isn't too expensive. Yes, I know the cooler trick but looking for an inexpensive Warmer/Holding Box that uses electricity.

[@SmokestackJoes]

I use the Cambro UPCH400110 which is around $1k. It is very hard to find a cheap warmer that works well. Your best bet might be to try and find an air fryer/toaster oven that is big enough for a brisket and has the option to go as low as 150F

[@Thorny8]

What if you don't have a warming cabinet? 🤔

[@SmokestackJoes]

You can try your oven if it goes down low enough but always verify if it’s the correct temp as is says. If you have a pellet smoker it might go down that low too

[@HankGrill]

Wow Goldee's has amazing social media team. Everybody is giving them tons of free publicity.

[@imranawan993]

Did you let the brisket come down in temp for a little before wrapping it or straight from pit to wrap?

[@SmokestackJoes]

You should let it come down to around 160F

[@JohnCarleyeg]

Fantastic. What you're doing is so similar to how I do my Briskets, and I love it. Here's my method that I'd love to compare side-by-side to your method. Instead of a hot hold in a warming box, vaccuum pack it and put it into a sous vide bath overnight. 1. I smoke my brisket on a cold smoke for 5 hours. It barely heats up. I do this to increase the smoke ring & smoke flavour. 2. Then I regular smoke it to about 150f. At 150-155 I will wrap it in butchers paper. I include some butter and brown sugar for sweetness and to add to the juiciness. The goal is to get it wrapped before the stall. At 190f I pull it from the smoker and vacuum pack it with more butter and brown sugar. (I want to try a bbq sauce some day) I double wrap it to make 100% sure there's no leak. It then goes into the Sous Vide bath at 160f until I'm ready to slice it up. Like you I do this the day before. It stays in the sous vide overnight and throughout the day until I serve it at supper. The sous vide gets the heat consistent through the entire piece of meat. I think it's much more consistent to do sous vide than a hot hold; thereby stabilizing the cook through the entire piece of meat. Thoughts?

[@SmokestackJoes]

I love this idea and actually thought about doing something similar soon. I just picked up a sous vide a few months back and have started using it more often. I have done some beef ribs and beef cheeks using a method similar to what you described and they came out ridiculously tender. Thanks for the comment

[@edwincoates9999]

Ha! I wondered if I was the only heathen who did the sous vide thing! I agree, it is incomparable and the vacuum pack holds all the juice in.

[@GettingAids1997]

how long did you let it cool before wrapping? What was the internal?

[@SmokestackJoes]

it was probably around 175-180 but I would let it come down to 165 before putting it in the warmer

[@GettingAids1997]

@@SmokestackJoes that is the exact temperature i chose to wrap and hold at, thankfully lol

[@purpleheartbbq576]

It’s so much more convenient with this method. I don’t like wrapping then opening everything up to feel and check temps. With this you get a ton of bark, fat render and it stays juicy. The only downside I see when I do it is timing when to pull and how long to hold as you can start to overcook it similar to what happened with yours.

[@SmokestackJoes]

You are dead on with everything. It is so much more convenient to cook this way! such a pain to pull the brisket halfway then get it all wrapped up. Plus the bark you get is fantastic! But like you said it is all about the timing of when to pull to avoid it overcooking.

[@dozer9272]

@@SmokestackJoes Did you let the brisket come down to 150°-160° before wrapping in foil for its rest? That step would in theory stop the brisket from overcooking yes?

[@SmokestackJoes]

@@dozer9272 That step definitely is important for it to not overcook. I didn't let this one come down as low as I usually do. I prefer to get it to around 140-150 but I put this one in at around 165-170

[@joer1757]

I go by 190 all the time. Then hold in oven wrapped in foil overnight 8-12 hours or longer. Works for shoulders and brisket. Comes out like jelly every time. The reason is fat connective tissue and collegen continue to render at any temperature above 160

[@SmokestackJoes]

I have had the same results with this method as well. If you have the time and a way to keep it warm, this is the way to do it.

[@terrygeer3089]

Pickle Juice + Mustard is what I typically use as a binder. I have zero problems forming bark on my kamado.

[@SmokestackJoes]

This is something I have wanted to try out. Thanks for the comment.

[@MrClimateCriminal]

What happens if I rest it for anfew hours after the 12 hour hold?

[@SmokestackJoes]

That would be fine, I usually let it rest for at least an hour or 2 after I pull it out and unwrap it

[@bryanmiddleton736]

Im abit confused, im new to smoking but shpuldnt the point always be a less temp then the flat? Considering its much small. It would be very difficult to get the themps you have for a begginer like me.

[@SmokestackJoes]

I think the point is less because it has more fat in it that needs to be rendered out

[@leocarlos74]

My samsung oven has a warm bottom. It's set at 170. Going to try it.

[@SmokestackJoes]

Nice, you might want to put a thermometer in your oven and test that warm setting out first. sometimes they say 170 but the oven will fluctuate between 170 and 210.

[@Kelly-kh4ik]

what kind of warmer do you have?

[@SmokestackJoes]

It’s a cambro UPCH 400

[@Kelly-kh4ik]

ty@@SmokestackJoes

[@mikeregan2353]

Question: In the earlier part of your video you said to smoke for 3-4 hours at 225-300, then bump it of to 275-30 for 2-3 hours. Fast forward, you pulled and said that this was 12 hours later. Can you please clarify, is is unwrapped 5-7 hours or let it ride for 12? I realize it's not an exact science, but I hear conflicting numbers. You also said the point was overcooked (thank you for the honesty). Can you help me with some simple guidelines, there is a huge difference between 7 and 12 hours. Thank you, it really is an excellent video.

[@SmokestackJoes]

Thanks a lot I appreciate it. I had it cooking around 225-250 for about 3 hours then I tried to keep it around 275 for the remainder of the cook which ended up being 9 more hours. So, the total cook time on the smoker was 12 hours unwrapped the whole time. I do apologize for the confusion, I hope this helped.

[@mikeregan2353]

@@SmokestackJoes thank you for responding. FYI: I followed your steps with a 10Lb wagyu (first time with wagyu) and the cook time was obviously shorter and the flat was tougher than I hoped, because it was a leaner cut. I’d like to try it again only with a fatty prime grade. Thanks again! Cheers!

[@SmokestackJoes]

@@mikeregan2353 That's funny that you said that. I had almost the same thing happen to me with the wagyu brisket I did in last weeks video. The flat on the wagyu was actually a little more tough and dry then the choice grade brisket I cooked.

[@tysonthomas7094]

Can you warm it in the oven at 160? Or is that not a good idea.

[@SmokestackJoes]

You can use an oven, just use a thermometer to verify your ovens actually temperature.

[@tysonthomas7094]

@@SmokestackJoes Cool, I'll have to test that out. Most warmers are in the 1000 dollar range. Yikes!

[@davebuti1834]

a bread knife to cut the brisket?

[@SmokestackJoes]

I have found that a large serrated slicing knife works best to slice a brisket

[@Wowreally42]

ohhh when you cut off half the point i almost cried! but I also don't have a meat grinder yet 🤣

[@SmokestackJoes]

Yeah that was tough to do lol. The best advice I can give anyone for trimming a brisket is to get a meat grinder.

[@BrosGrimPunk]

When “they” say pull by feel, I’m positive they are pulling their briskets at about 190 as well. Great video!

[@SmokestackJoes]

Thanks a lot. I definitely think you are right about that. Most brisket I have done recently has been done around that 190 mark

[@jhwk9575]

I don’t have a holding oven. What do you recommend? Thanks.

[@SmokestackJoes]

If you have a regular oven you can check and see how low it goes but I've tried that method and I found at least with my oven, it was very inconsistent with temps and got hotter then I wanted. My opinion would be to try and cook the brisket just a little bit longer then I did. Pull it off, and wrap it in foil with tallow. Then wrap it up in a towel and put it into a cooler to rest for 6 hours. It should maintain temp for at least 6 hours but probably longer. Another tip is before putting the brisket in the cooler fill it with a bunch of hot water and let it sit for awhile then dump it out. This will pre warm your cooler. Hope this helps.

[@smitty8350]

Very good insight. Thank you

[@SmokestackJoes]

Thank you, I appreciate the comment!

[@stickybonesbbq9908]

What warmer do you have?

[@SmokestackJoes]

I have the Cambro UPCH400110

[@RedSquadronRed5]

I have what may be a silly question...after you pull it and let it cool you wrapped it and put it in the warming cabinet. Why not let your smoker cool down at the same time as the meat and just wrap and put it back in there? I've only done 2 briskets on a big green egg so I'm a bit of a novice. Thanks for the video!

[@SmokestackJoes]

You could definitely do that. It gets hard to maintain such a low temperature though. Definitely on my large offset it would be an issue but you may be able to do something like that on a BGE. Thanks for the question

[@dointime1]

what did you put it in for your hot hold?

[@SmokestackJoes]

I have a Cambro UPCH400110

[@markacinense3195]

How many lbs did you trim off?

[@SmokestackJoes]

I would say 2.5-3 lbs

[@jimmyg3855]

Did you let the temp drop to 160 before the hot hold

[@SmokestackJoes]

Yes I let it come down to at least 160

[@HighVibesTravel]

So no parchment paper wrap?

[@SmokestackJoes]

No not for this method, I do prefer using paper though.

[@Railroad_Bbq]

Nice briske! What brand of warming oven do you have?

[@SmokestackJoes]

Thanks! I use the Cambro UPCH400110

[@colinrcampbell]

What warming cabinet do you use?

[@SmokestackJoes]

I use the Cambro UPCH400110

[@Prairiebbq]

Great video. I'm wondering what you're using for a warming oven, specifically. Something expensive, but stable and gentle like Alto Shaam?

[@gimmebbq]

I am also wondering this as I don't own or want to buy a Yeti and not sure it would hold for that long of a time period.

[@SmokestackJoes]

Thank you. Yes, I am using a more expensive warmer. I use the Cambro UPCH400110

[@SmokestackJoes]

I am using the Cambro UPCH400110

[@jackkavanagh4705]

i use a 18 quart roaster, you will have to take some time getting temp adjusted (temp range starts at 200 degrees which is to high)pull the briskit from smoker let it cool down to 150 wrap in heavy towel put a meat in briskit and then an ambient probe in side of roaster....once you get temp adjusted and then take ink marker and mark where the pointer is on the roaster temp scale for future use

[@se7002t]

Loving your work - you’ll be a big channel in no time. ❤

[@SmokestackJoes]

Thanks I appreciate it!

[@matthewspaccarelli5007]

Isn't the foil supposed to go shiny side in?

[@ptpitbbq]

You can thin your mustard down with apple cider vinegar or pickle juice. But I don’t really use a binder on my briskets as well.

[@SmokestackJoes]

I've never had a reason for a binder, the rub always sticks to the brisket fine. I would definitely give some pickle juice a try though because its a lot thinner.

[@ptpitbbq]

@@SmokestackJoes like I said I don’t really use a binder, same mind set I don’t think the brisket needs it. But thinning out some mustard with pickle juice or apple cider vinegar works well.

[@stevo5459]

what a great vid! Can you use your oven for a hot hold? What do you use?

[@SmokestackJoes]

Thank you, You can use an oven for a hot hold but you need to make sure it will maintain around 160F. I have an electric Cambro hot holding cabinet that I use

[@datrumpet5]

I wish my "warming cabinet" (oven) could go down lower (140 or 150) for the last part, but I think the "warming" setting is high around 175 or 180...

[@SmokestackJoes]

I used to try and use my oven on the lowest setting which was like 170 but when I checked it with a temp probe I found out it actually fluctuated between 190 and 220

[@datrumpet5]

@@SmokestackJoes so what actual product do you use? Because I do not have an actual warming cabinet, I usually take the brisket to 180 or so (when bark looks good and then wrap it in butcher paper, continue cooking on the smoker until it's around 200-210 (probing like butter in the flat), and then wrap in foil and put in a cooler for 3-5 hours

[@SmokestackJoes]

@@datrumpet5 That is exactly what I would do if I didn't have a warming cabinet. I use the Cambro UPCH400110. It keeps the temp at a constant 160F. It isn't cheap though.

[@terrycavaness8259]

My oven, as most ovens only goes down to 170... I came up with a workaround... Ambient probe in the oven and a wooden spoon to crack the oven door to drop the temp.

[@SmokestackJoes]

@@terrycavaness8259 That is a great idea!