Why The Goldee's Method to Brisket Is Number One

In this video I smoke a brisket using the Goldee's method. Goldee's BBQ is a BBQ restaurant in Fort Worth Texas. It was voted the number 1 BBQ joint in Texas.

They recently have gone on video showing their method of cooking a brisket. So that is what I try to replicate in this video.

I also show you how you have to adjust your cook if you are doing an overnight rest or hot hold on a brisket.

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[oneweak]

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

[atx]

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

[parkerray]

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!

[jriffguitar]

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.

[coreysmith]

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)

[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.

[dougiesakurai]

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.

[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.

[sharttank]

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.

[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.

[stevesherwin]

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.

[jamesg]

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.

[wadewerenka]

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 great video!!!

[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?

[paulneale]

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....

[DD-xxwh]

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

[mattmayse]

We get it dude, your saving all your trimmings 😂

[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

[gerrycorbino]

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.

[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.