Everything I Learned About Brisket from the #1 BBQ in Texas

Goldie's barbecue is the number one barbecue joint in Texas for many reasons one of which is definitely their brisket which is Beefy Smoky tender and Incredibly Rich well I spent a week at Goldie's and I actually helped out with the briskets so I'll show you all the tricks on how you can make a legit Goldie style brisket in your own backyard and it's super simple so most Backyard Barbecue enthusiasts do not want to invest in the quality of brisket that Goldies uses at their restaurant so today I am just using a brisket that I picked up at my grocery store to show you that no matter what you're working with you can absolutely make an awesome Goldie style brisket but if you have the coin you can absolutely get a better quality brisket like from Porter Road or Creekstone Farms or Snake River Farms and the list goes on but whatever brisket you use remember size does matter so do not get a overly sized brisket because if the brisket's too big the internal fat is going to have a lot of trouble rendering and if you get a brisket that's too small then by the time time to cross sets the brisket's gonna be super dried out so try to get a brisket that's between 12 and around 16 pounds and I would say to try and aim towards the heavier part of that range so closer to like 15 pounds now the first thing and in my opinion the most important part of this entire brisket cooking process is the trim because like Max from texicana barbecue says the way you trim your brisket at the start is going to determine how your brisket comes out at the end but no worries because we're gonna go step by step starting with flipping this brisket onto the fat side okay so now we're on the fat cap and this is where most of the work is going to be done now we have basically two parts of the brisket we have the brisket flat we have the brisket point and the first move we're gonna do occurs on the brisket point so if I turn this around you can see there's kind of like two mounds of meat and fat right here we want to focus on this mound okay and an easy way to tell which Mound I'm talking about is to just flip the brisket over you'll see there's always this big white hunk of fat on the lean side of the brisket and the hump of meat and fat is on the opposite side of this fat on the lean side so right here so this piece is called the Mohawk and all we're going to do is cut it off completely and the reason why we cut it off is that we want the brisket after we're done trimming it to be completely nice smooth and round we don't want any parts sticking out because with the Goldies method the brisket stays in the heat for a very long time and we do not want any parts that are sticking out to burn so now that the Mohawk is taken care of if you turn the brisket you can see right under the Mohawk there is a ton of fat that we need to get out so the way we're gonna do that is we're going to flatten out the brisket and then what we want to create is a straight line that goes down from the point all the way down to the flat and you want to make sure that you flatten out the brisket before you make this cut because we want it to be straight as possible so as you can see this is the Mohawk and this is the fat under it so I'm just going to cut right where the Mohawk ends and the fat begins now that that side is cut it's much easier to get to this fat right here so I'm just going to keep making angled slices kind of cutting into the Mohawk and just cleaning that up to make this top part round instead of being square like it currently is all right please with that side so let's go ahead and focus on this side of the point so if you look at the point we have this big giant lump right here and basically what this is is just pure fat and it's about as thick as the height difference between the brisket at this point to the top of this fat so we basically want to cut this down to even it up and get it down to about a quarter of an inch and as I'm trimming the point I'm going to be trimming it going down the sides of the brisket instead of going long ways because the fats thickness is different as you go down the long way it's a lot more consistent it can go this way so you don't scalp your brisket you can also poke holes in the brisket kind of open it up to see how far the fat layer is that way you can kind of in a sense see through the brisket and trim to the fat level you like all right both sides of the point is looking great now we got to focus on the flat so a lot of the attention of this part of the trim is going to go towards the side that we just carved down so not the Mohawk side that side of the fat is pretty much exactly where we want it but there is a ton of fat on this side of the flat so realistically let me show you let me flatten this out again but I'm going to cut this pole chunk off and you're going to see this whole thing is just pure fat see [Music] so basically we're trying to cut off enough fat so that we can see where the lean starts and then we can start sculpting once again to getting it down to a quarter of an inch see Honda Fat so we got a lot of work on this side [Music] all right and then the last thing we want to do on our brisket is to just round out the edges right here again we don't want any parts sticking out inside of the cooker and also we can use this as an opportunity to get rid of some of this thinner meat right here all right fat side's looking good and that is seriously the hardest part probably of this entire cook so let's go ahead and flip it over and get the lean side and all we're going to do right here is just to cut off this decal and before we call this trim finished make sure to take all of the trimming and you want to separate the meat from the fat because we're going to take all of this fat and we're going to render it down for beef Tallow later on in the cooking process so I hope that you were able to follow along and your brisket looks something like this and with the brisket trimmed we are ready for the next step the seasoning and to season I am using this Goldie's brisket rub so you can get this rub online or at Walmart if you're in Texas and the special thing about this rub is it uses the actual secret ingredient in-house rub that Goldie uses at the restaurant so do you need this to make an authentic at-home Goldie's brisket well you kind of do and again you can support Goldies by buying this online at their website and I'll have a link to that website in the description box but if you don't have the Goldies rub or you can't afford it you can substitute it by mixing one part a coarse salt with one part of coarse Pepper and a half part of your favorite rub so this could be Laurie's or any of the meat Church whatever you like to use but remember we're making a Goldie's brisket here so not using the Goldies rub you're kind of hamstringing yourself so when we're adding the seasoning we want to do a nice even coat on the brisket so I would recommend starting really high up and just kind of flicking your wrist to add the seasoning [Music] foreign [Music] and the hardest part of the goalie method is officially over seriously this is probably going to be the easiest brisket cook you will ever do you'll probably never change back to the old way you're cooking brisket but before you take a sigh of relief there is one thing that you absolutely need to ensure that you do not ruin your brisket and that is a fast and accurate thermometer like the Thai for instapro sponsor of today's video so typer sent me this insta probe about three months ago and I've been really using it and testing it and I gotta say I love this thing the instaprobe is the fastest thermometer on the market with a response time of 0.75 seconds and is incredibly accurate to within a half of a degree just look how fast the insta probe gets a reading from this cup of ice water seriously impressive and the type for insta probe has a super Sleek design unlike other probes which have tiny ridges and crevices that are a nightmare to clean and because the typer instaprobe has an ip60 7 waterproof rating after every cook I can just put this right under the faucet clean it and it's as good as new and my favorite feature of the typer instaprobe is the OLED screen which because it's backlit is easy to read in the day or the night and what's really cool is the numbers are displayed in a nice bold easy to read font instead of the typical digital analog clock numbers other thermometers have so check out the typher instapro with the link in my description box so you can get one for yourself thank you typer so Goldies Cooks their briskets in massive 1 000 gallon offset smokers and because these smokers are so massive and use convection they cook super low and super slow so the briskets turn out nice juicy and tender and the edges of the briskets do not burn now the problem that we face is that most backyard smokers in comparison to a 1 000 gallon offset has basically no convection so instead of cooking low and slow it Cooks hot and fast and what happens is the brisket experiences the curl in simple terms as the brisket Cooks it's going to lose moisture and Shrink but if it's cooked with harshit like most backyard cookers use the tip of the flat right here will curl up and as the cook goes on it's going to get dried out crispy and a bit burnt but no worries because I'm going to show you how best to prevent it so today I'm using my Camp Chef woodwind Pro which is super easy to use because it's a pellet smoker you just push a few buttons and it maintains temperature as long as you want but this pellet smoker produces insane results because of its smokebox feature that uses real wood chunks in tandem with the wood pellets and no matter what cooker you're using even if it's your kitchen oven I recommend cooking between 190 degrees Fahrenheit and 210 degrees Fahrenheit at least for the first part of the cook except if you're cooking with an Offset Smoker if you are then cook at a around 225 degrees Fahrenheit for the first part so for my Camp Chef woodwind Pro I'm cooking it at 210 degrees Fahrenheit because first of all I'm cooking it on the top rack to keep the brisket as far away from the heat source as possible and on top of that I have that tray of fat under it which is also blocking that radiant heat and just maintain the temperature in whatever cooker you're using until the brisket reaches an internal temperature of 160 degrees Fahrenheit by cooking the brisket slowly up to 160 degrees Fahrenheit we'll be able to greatly reduce the amount of curl the brisket experiences normally when you cook it in a backyard cooker okay so we are at about three and a half hours into the cook and the brisket is looking pretty good so we are nowhere near the 160 Mark we're probably closer to like 130 140 but uh just for Giggles let's go ahead and see what it's temping at okay 143 so we are getting close so if I had to guess we're about two hours away from hitting that 160 mark But loving the color so far on this woodwind Pro brisket and again it's just having those wood chunks in tandem with the pellets it really does make a difference with the brisket and as you can see on the flat I am getting a bit of the curl but honestly it's not that much I'm not too concerned about it the curl would have been a lot worse if I would have cooked this at like 275 right out of the gate but if you experience the curl and it's worse than what I just showed you right now then something that you can do to fix it is use one of these this is a squirt bottle and mine is filled with soy sauce but you can use anything apple juice or even water basically just Spritz the part of the brisket that's starting to curl up and as it Cooks it's going to evaporate and effectively cool down the brisket in that area but do not Spritz the brisket until the bark is set which I'll show you in a couple of hours when we get to the next stage of the cook in six hours later this is what the brisket is looking like so let's go ahead and temp it to see if we're in that target range okay 156 right there 156 157 yeah it's close enough and moisture it's kind of pulling on the top of it and this stage is called the stall because that moisture is going to basically evaporate and cool down the brisket which works against the brisket cooking and it kind of stays at the same temperature so if we stay at 210 degrees Fahrenheit while this brisket is basically never gonna finish cooking and we're gonna dry it out before it finishes so at this point we're going to increase the temperature of the smoker to 260 degrees Fahrenheit and then cook the brisket at that temperature until it's done and we're going to cook the brisket until it shows the signs of when it's done the first sign being is that the crust is set it should be a nice dark almost black color and the fat on top should be completely rendered we want our finger to be able to go right through the fat and for it to be nice and sticky next is the doneness and to check the doneness we can use the type for insta probe to poke around the brisket to see if it feels like sticking it in a jar of peanut butter if it does then it's ready when done the internal temperature should be around 190 to 200 degrees Fahrenheit and this should all happen in about eight to nine hours and guys all of this information is public knowledge I'm just compiling it all into one place Derby barbecue one of the owners of Goldie's barbecue recently shared most of this information in his last brisket video on his channel mad Sciences barbecue has also posted stuff on the Goldies method as well also I added in a little bit a hairy Sue with that peanut butter trick so make sure to subscribe to all of those channels and I'll have them Linked In the description box with a brisket done just take a big piece of foil and put a cup of beef Tallow that was melting down while we cook the brisket directly onto the foil then put the brisket on top of the Tallow lean side down and to wrap up the brisket let the wrapped brisket rest on the counter for about an hour or two until the internal temperature drops to about 160 degrees Fahrenheit then place it in your kitchen oven set to 155 degrees Fahrenheit so don't freak out here if your oven doesn't go down to 170 degrees Fahrenheit because most kitchen ovens don't including mine so I'm going to show you a trick to get your oven to cook at even lower than 170 degrees Fahrenheit if you wanted to so every kitchen oven is different so you're gonna have to check your model online but for my model all I have to do is hold the bake button until it beeps and then push down until it reads negative 35. so now whenever I use my oven it will 35 degrees less than what it's actually reading meaning if I set my oven to 190 degrees Fahrenheit it's actually cooking at 155. so I'll put my brisket in the oven to rest from anywhere between 6 to 12 hours and then we'll see how it turned out [Music] foreign [Music] overall I am pleased with how this brisket turned out definitely could have been a little bit more aggressive on the trim and took off a little bit more fat off of the fat cap but the fats rendered the meat is still juicy and tender and I just cannot wait to take a bite of this and this is more of just a me thing but whenever I do a brisket I always want to look at the flat end cap because theoretically they should be the driest part of the brisket but as you guys can see ain't nothing dry about that so it passes The Look test so let's go ahead and do a taste test [Music] foreign [Music] so the question is how close is this to a Goldie's brisket the smoke flavor is there the fat render is there I mean even on the parts that I thought had too much fat it's just completely rendered through and through and it has this nice like Rich sweetness to it the only like super glaring difference I can taste is just in the beef flavor of the brisket the golden brisket is just such a nice deep beef flavor and I'm just not getting it with this grocery store brisket but I definitely think that's more to do with the fact that I got this brisket from a grocery store instead of getting a higher quality brisket if I could redo this cook again I probably would have gotten one from Porter Road or something but that's not saying that this is bad at all like seriously after I turn off the camera I'm gonna eat a lot more of this brisket so if you can only get lower quality briskets do not let that deter you from trying out this recipe make sure to watch the next video on your screen where I experience Goldie's first hand by working there waiting in line and trying buying the number one barbecue in Texas and I'll see you guys over there

Channel: Ant's BBQ Cookout

Views: 108,922

Keywords: SMOKER, Smoker, Smoke, BBQ, Brisket, Cooking, REACT, raect, reacting, smoked brisket, smoked meats, beef, beef brisket, educational, bbq, brisket, REACTING, viral, comedy, funny, bbqpitmaster, bbq pitmaster, texas style, texas style brisket, texas brisket, barbecue, smokers, Texas, alvin zhou, alvin zhou bbq, alvin zhou documentary, jirby, jirbybbq, offset smoker, meat, goldees, #1 bbq in texas, texas monthly top 50 bbq, best bbq in texas, texas bbq, antsbbqcookout, a day in the life, behind the scenes

Id: 2iDin2WgdAQ

Length: 17min 5sec (1025 seconds)

Published: Tue May 23 2023