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

@SmokestackJoes

Жыл бұрын

Haha this is great, thanks for the comment!

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

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

11 ай бұрын

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.

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

Жыл бұрын

This is a great option. Thanks for the comment

@cfuzzkennedy

Жыл бұрын

I love making chili with my leftover brisket. Great idea

@1flash3571

Жыл бұрын

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

@bigbadlobo4109

Жыл бұрын

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

Жыл бұрын

@@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.

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

Жыл бұрын

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

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

@SmokestackJoes

8 ай бұрын

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.

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

Жыл бұрын

The KISS method never fails

@shroomspls

Жыл бұрын

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

Жыл бұрын

Did you spritz it at all?

@dougiesakurai3386

Жыл бұрын

@@petergriffinson1907 nope.

@petergriffinson1907

Жыл бұрын

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

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

Жыл бұрын

Thank you very much I appreciate the comment!

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

10 ай бұрын

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

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

Жыл бұрын

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

Жыл бұрын

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

Жыл бұрын

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

Жыл бұрын

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

6 ай бұрын

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.

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

Жыл бұрын

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.

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

@SmokestackJoes

Жыл бұрын

Thanks a lot!

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

Жыл бұрын

Great info here, thanks for the comment!

@MattRowland

Жыл бұрын

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

Жыл бұрын

@@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?

We get it dude, your saving all your trimmings 😂

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

Жыл бұрын

That sounds like a pretty good method

@horacejones5226

Жыл бұрын

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

Жыл бұрын

@@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

Жыл бұрын

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

Жыл бұрын

@@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.

Great tips on the different methods, thanks again for the amazing content👍‼

@SmokestackJoes

Жыл бұрын

Anytime! Thanks for the comment.

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

@SmokestackJoes

Жыл бұрын

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

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

Жыл бұрын

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

Жыл бұрын

@@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

Жыл бұрын

@@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

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

10 ай бұрын

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

5 ай бұрын

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

I sure enjoyed your video. Very nice instruction. Thanks!

@SmokestackJoes

Жыл бұрын

Thanks! I'm glad you enjoyed it.

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

Жыл бұрын

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

Very good insight. Thank you

@SmokestackJoes

5 ай бұрын

Thank you, I appreciate the comment!

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

@SmokestackJoes

Жыл бұрын

Thanks I appreciate it!

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

Жыл бұрын

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

Жыл бұрын

@@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

Жыл бұрын

Yes yes yes

@davo912

Жыл бұрын

mustard will block the smoke lol

@jamesg8246

Жыл бұрын

@@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.

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

Жыл бұрын

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

Bro you nailed it, good job a new subscriber!

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

Жыл бұрын

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

4 ай бұрын

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.

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

@SmokestackJoes

Жыл бұрын

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

Thank you. I'm fairly new at smoking meat, especially brisket, and no disrespect to any of the tutorials out there but this is in layman's terms, one that I can follow and understand! Keep up the good work!

@SmokestackJoes

Жыл бұрын

Thanks a lot! I appreciate the comment. I am very glad that the video is resourceful.

@mikeh9949

Жыл бұрын

I agree with you, I've yet to smoke a brisket yet but that will be this year.

Great video .. thanks for sharing!

@SmokestackJoes

Жыл бұрын

Thanks for watching!

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

@SmokestackJoes

Жыл бұрын

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

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

Жыл бұрын

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

@jimdavis1566

Жыл бұрын

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

10 ай бұрын

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

@mguerramd

10 ай бұрын

@@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

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

Жыл бұрын

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!

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

@SmokestackJoes

Жыл бұрын

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

Very nice job, man.

Have to comment every time hear this 🎵. 1 of the greatest.

I really enjoyed your video especially the time you took to fully trim your brisket and how you used tallow with your wrapping stage. Question: Would an ice chest serve as a good substitute for a warming container in the holding stage? Thank you!

@SmokestackJoes

Жыл бұрын

Glad you enjoyed it! You can use an ice chest but I wouldn't leave it in there for more then 6 hours.

@wardad5628

Жыл бұрын

A large turkey roaster works beautifully. I hold mine at around 150*.

Awesome video Brotha! Definitely going to try this method!!! Thank you for sharing! New Subscriber here!!!

@SmokestackJoes

Жыл бұрын

Thanks a lot! I appreciate it. definitely give this a try, it works great.

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.

Dude that looks amazing!

@SmokestackJoes

Жыл бұрын

Thank you, I was very happy with how this one came out

Kind of like what I do. But I only go low for the first hour. That's when smoke is most important...IMO. Then turn heat up to build bark. Much less time. Still pull at 190ish though. Great video!!

@SmokestackJoes

Жыл бұрын

Thanks a lot! I usually try and keep it low in the beginning but sometimes my smoker decides it wants to run a little hot, but you are right about getting more smoke early with the low temps.

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

@SmokestackJoes

11 ай бұрын

Yeah there food must be incredible

Excellent content, sir! Thank you for creating and posting. My first one of yours. You now have a new sub. I’d love to see you grind that extra meat and your process to make the burgers from grind to finish.

@SmokestackJoes

Жыл бұрын

I am glad you are a sub now, thank you. Grinding the extra meat for burgers is a video I have been thinking of making for awhile. I am going to work on that soon. If you had to choose would you want to see a smashburger video or a smoked burger?

@mvanalst2003

Жыл бұрын

@@SmokestackJoes for me, I’d love to see a smash burger video! Very exciting stuff here. Thank you so much!

Looks good,and it's fully cooked 😋

@SmokestackJoes

Жыл бұрын

It was!

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

@SmokestackJoes

Жыл бұрын

You should let it come down to around 160F

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

@gimmebbq

Жыл бұрын

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

Жыл бұрын

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

@SmokestackJoes

Жыл бұрын

I am using the Cambro UPCH400110

@jackkavanagh4705

Жыл бұрын

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

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

Жыл бұрын

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

Жыл бұрын

@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

Жыл бұрын

@@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.

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

@SmokestackJoes

Жыл бұрын

Thank you! Yes I use the Cambro UPCH400110

Good video, thanks

@SmokestackJoes

Жыл бұрын

Glad you liked it!

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

Wonderful video! I second separating the point and the flat before cooking. It seems like on about 50% of my briskets the point and flat vary wildly on temps so being able to pull them at different times is a plus. And you get the bonus of no bark bald spots.

Thanks for the insights and things to avoid! You mentioned that you might give it a spritz after about 4 hours... did you end up spritzing at all? If so, what's your preferred liquid for spritzing?

@SmokestackJoes

Жыл бұрын

Yes I did spritz, I like to use a 50-50 mixture of apple cider vinegar and water

@martinreynaud895

Жыл бұрын

@@SmokestackJoes when did you start your spritz and how often did you spritz?

Good video, dude. I tried the foil boat and loved it. I'll try the Goldee's method next.

@SmokestackJoes

Жыл бұрын

I actually still have not tried the foil boat but I want to do it soon

@iamcraiggentry

Жыл бұрын

@@SmokestackJoes highly recommend

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

@SmokestackJoes

Жыл бұрын

No it did not have any pot roast flavor

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

@SmokestackJoes

Жыл бұрын

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.

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

11 ай бұрын

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

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

@SmokestackJoes

Жыл бұрын

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

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

Жыл бұрын

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.

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

Жыл бұрын

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

Жыл бұрын

@@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.

Wait... *"Shranken??"* Losing half the brisket is bad enough... 😆 Finally, someone who gets it about binders. 95% of your brisket are wet enough to not need a binder. Something very thin like water/vinegar if needed *because* mustard and Sriracha and all that other stuff renders *no* noticeable extra flavor *but,* it does provide yet another *barrier* for the smoke to penetrate. So many people have never tried it without putting on mustard, etc. that they have no idea that it usually works just fine with nothing at all! 😊 As for "lifting and pooling," instead of dumping it out, outsmart the brisket and put something underneath (a Pyrex cup, a stick, anything that won't burn) and create a bit of a domed shape, just a little, to let the extra fat/juices run off so you don't have to mess with it *at all.* Novel concept! 203° is *done.* that's your very end goal temp, pull and wrap @ 175°f - 185°f and then return to heat or "hot box" (I often use the oven @ 300° - 325° depending upon my time restraints, as no more smoke penetrates after about 150°. I repeat... *smoke doesn't penetrate past about 150°f!!* anyway) and it's wrapped so, heat is heat at this point. 😉

@SmokestackJoes

10 ай бұрын

Thanks for the comment! I appreciate all the input and agree with everything here. As someone who has tried different binders I will never understand why people still use it. Like you said vinegar/water is fine if for some reason the brisket is too dry for the seasoning. I also like your idea of using something under the brisket to stop the pooling. I will definitely be doing this, Thanks for the tip!

@oscargarza1858

2 ай бұрын

@MtnBadger how long do you put it in oven at 300 for.

@stevereisman6872

6 күн бұрын

Here's another fact: most that seasoning barely even gets into the meat and a water smoker will even tend to steam-clean the seasoning off even more! In the end, it's about meat, heat, smoke & seasoning but more than anything it's the quality of the meat and it's natural flavor. And injection just makes a bunch of ports and holes for juices to flow out, about the only lasting effect of injection is salt-salt-salt. Eat an injected brisket and plan to drink a LOT of water and wake up in the middle of the night parched with dry mouth. These injections often have 12,000mg of sodium in them!

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?

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

Жыл бұрын

I have the Cambro UPCH400110 which is on the expensive side

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

@SmokestackJoes

Жыл бұрын

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

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

@SmokestackJoes

6 ай бұрын

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

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

Жыл бұрын

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

Жыл бұрын

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

@SmokestackJoes

Жыл бұрын

@@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

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

18 күн бұрын

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

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

Жыл бұрын

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

@jimmyjames6118

Жыл бұрын

@@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

Жыл бұрын

@@jimmyjames6118 Thanks for letting me know

Yes, seems good ! Cheers from Austria 🍻

@SmokestackJoes

Жыл бұрын

From Austria, that's awesome! thanks for the comment

@robertorosselini

Жыл бұрын

I like to invite up to 70 friends to my homemade BBQ, so i like to make big pieces of meat with my rubs, grills and smokers. Thats nearly the same recipe i prepare slow cooked beef, using beech wood. Cheers from Burgenland, Austria. 🍻

@SmokestackJoes

Жыл бұрын

@@robertorosselini Now that sounds like a fun time!

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

@SmokestackJoes

Жыл бұрын

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

Nice brisket. Liked and subscribed

@SmokestackJoes

Жыл бұрын

Thanks I appreciate it!

nice job Joe!

@SmokestackJoes

Жыл бұрын

Thank you! Cheers!

Good video, brisket looks awesome 👍🏽👍🏽does it taste like a pot roast after removing it from foil?

@SmokestackJoes

Жыл бұрын

Thanks a lot! No this did not taste like a pot roast at all, which is something I was concerned about with the foil

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

Жыл бұрын

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.

how this guy not have a million subs by now, great job man. i also do my briskets like this if i have the time..

@SmokestackJoes

Жыл бұрын

Thanks a lot I really appreciate the support 👍 time is the big issue with this method but it is nice knowing the brisket is ready whenever you want to serve it.

@wardad5628

Жыл бұрын

Good stuff but needs to work on the lighting and focus, specifically on the brisket cutting and presentation portion.

@SmokestackJoes

Жыл бұрын

@@wardad5628 Thank you for the feedback I really do appreciate it. Lighting has always been a problem with my videos because of the location. it is very frustrating. Focus seems to be an issue as well, and I don't realize until editing which is frustrating. I have moved to a new location to film in since this video and I think the lighting and focusing issues will be resolved.

@shaggygoooxide

Жыл бұрын

@@SmokestackJoes Thanks for your content. Can never have too many brisket vids!

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

9 ай бұрын

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.

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

9 ай бұрын

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

Great job!! New sub here!! Cheers!

@SmokestackJoes

Жыл бұрын

Thanks for the sub!

If you are not doing the warming method at the end, then wrapping is still a really good idea but maybe later around 180 or 190 instead of like people used to say around 160

@SmokestackJoes

Жыл бұрын

Yes, I agree with this

I think Jirby from Goldee's has said he pulls at about 195F. Don't they allow to cool down to 140-145F before putting in the warming cabinet and wrap in butcher paper rather than foil? Anyway, I've also heard him say they change things up periodically. :) Good vid.

@SmokestackJoes

Жыл бұрын

Thanks a lot! He may very well pull his brisket at about 195F. Like you said I think they are always changing things up too. I was going by one of @madscientestbbq videos. Its called Top 10 Brisket Showdown and they show in that video how they wrap and they were using foil.

@terrycavaness8259

Жыл бұрын

Be interesting to substitute the foil for butcher paper next time... Also Jirby is championing the dreaded “dirty” smoke. Placing your meat on the smoker during the startup phase.....

Dude, great video! Just found your channel and had to hit that subscribe button! I did a very similar cook in my most recent video too! That Goldee's method is legit! Definitely try out that Goldee's brisket rub though!

@SmokestackJoes

Жыл бұрын

Thanks man! This method is definitely legit. I don't think I will do it any other way. I've been wanting to try there rub, ill have to grab some and give it go.

@harrythehorsebbq

Жыл бұрын

@@SmokestackJoes That rub is so legit! I'll have to test out the one you used in this video too. That bark you created looked amazing!

Awesome

@SmokestackJoes

Жыл бұрын

Thanks!

I like that. Will give it a try. Ty!

@SmokestackJoes

10 ай бұрын

Definitely give it a try! You will be happy with the results

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

@SmokestackJoes

Жыл бұрын

Thanks! I use the Cambro UPCH400110

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

Жыл бұрын

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

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

Жыл бұрын

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

I'm 5 minutes and Noooooooooooooooooooo... lol but to each it's own. You live and learn. It came out beautiful in the end. It looked delicious 🤤🤤🤤.

@SmokestackJoes

Жыл бұрын

Thanks, and trust me I was saying the same thing to myself as I was trimming. This was not the greatest brisket I have gotten to say the least so I tried to make the best of it.

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

Жыл бұрын

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.

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

Жыл бұрын

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

What warming cabinet do you use?

@SmokestackJoes

Жыл бұрын

I use the Cambro UPCH400110

Usually let it go until 170 and wrap with beef talo in butcher paper. Take of around 198-200 and let sit out wrapped until the temp gets down to 140. Then put in the cooler for about 3-4 hours. Perfectly tender from the flat to the point!

@SmokestackJoes

Жыл бұрын

This is exactly what I used to do before I got my warmer. It works great

@jtsra7

Жыл бұрын

​@@SmokestackJoes what do you recommend for an oven hold for those doing brisket with no cooler or warmer? Oven at below 200 or just wrap up and put in oven while off? Thanks!

What kind of warming cabinet are you using?

@SmokestackJoes

Жыл бұрын

I use the Cambro UPCH400110

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

Жыл бұрын

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

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

18 күн бұрын

Thanks for the comment, I appreciate it

After you’ve pulled the brisket from the smoker and your waiting to wrap and place in the warmer ... what do you believe the IT temps should cool to before you wrap and place in the warmer? In regards to the trim...... Damn.... you were dealt with 1 difficult/mean piece of beef to sculpture ultimately into....A master piece ! Hats Off To Ya!! Awesome Vid! I just smashed the subscriber button! Moral Of This Post: Keep those knives sharp and don’t be scared to make some brisket burgers/tacos!!!! Ultimately Your Brisket Will Be Better For It! Cheers!

@SmokestackJoes

Жыл бұрын

Awesome comment! I appreciate the post. I have been getting a lot of backlash regarding the trim on this brisket but it was in rough shape. Once I learned to just trim as much off as I needed it really helped me make some better briskets in the end. Plus like you mentioned, you get some awesome burger/taco meat. I also will sometimes use the leftovers for sausages and I always end up with a bunch of beef tallow after rendering down the fat I trimmed. As for the question about the IT temp, I would say you should let it come down to at least the temp of whatever you are holding it in. probably around 150-160 would be good. Thanks for the sub and I'm glad you enjoyed the video.

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

@SmokestackJoes

Жыл бұрын

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.

I do the Goldee’s method and have had great results.

@SmokestackJoes

Жыл бұрын

This has been my go to way of cooking briskets since I tried it

Nice job.

@SmokestackJoes

7 ай бұрын

Thanks!

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

I have cooked hundreds of briskets different ways. That brisket he cooked is overcooked and dry. Need to wrap it after the first 5-6 hrs. Also the smoke ring will develop the same in only 5-6 hrs. 12 hrs not needed unwrapped !

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

8 ай бұрын

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