I render the fat trimmings on the smoker while the brisket is on. I take it off after it’s rendered to cool down and use it as my “liquid gold” and pour it over my brisket prior to wrapping it. It’s a game changer to me.

There's a handful of you guys on KZfaq that are killing it. Mich appreciated.

Thank you for sharing all your Wisdoms Joe!!

I learned so much just by watching you trim it...that's the thing I struggle with. Thanks for taking the time to share the trimming technique.

I have always wanted a pellet smoker/cooker and last Thanksgiving black Friday Lowe's had a $500 off their Pit Boss model 1150. The offered FREE assembly and FREE delivery. I have watched countless You Tube videos so when I stated cooking I did what people said to do. I love how you can control the temp and measure the probe temp with the APP on your phone. I have used it 3 times and my freezer is filled with vacuum sealed ribs, chickens and pork loin. There is a nice pink smoke ring. No matter which grill or pellet smoker you have it's all about the trimming of the meat, seasoning of it and the time and temp of cooking. Great video.

I season mine with salt and pepper and cook/ smoke for 6 hours then I coat it with zesty Italian dressing completely, wrap it in foil and put back on smoker for another 6 hours at 275-295. You can’t pick it up. It falls apart and the garlic and seasoning is thoroughly absorbed. I know everyone that has eaten my brisket says it’s the best they ever ate.

Love your calm delivery style Joe!

Joe, another fantastic video, keep them coming! I cant wait to try this method on my next brisket on the 4th of July. Love you man, your brother in Minnesota, born in the great state of Texas!!

Thanks Joe. This was a perfect good morning video. It’s good to see someone right here in El Paso doing their thing. Keep it up brother.

I appreciate your videos! Thank you for sharing!

U can render ur trimmings from ur brisket for the tallow, smoking them in a foil pan and using the drippings from that will work too.

Great video, I was just at Goldie’s last week for the 2nd time, bought some of that rub and can’t wait to try it on my next cook…I tried doing a no wrap cook last week but the weather had different plans…next time with the Goldee’s rub and no rain, hopefully…

Your trim work is spot on. That damn brisket was VERY aerodynamic. WOW!!!

Insane. Loved this video. Talk about the best thing to watch on Father's day.

I don’t really know the history of when brisket was first smoked in TX, but I’ve wondered if back in the day they used foil or paper and my hunch is they didn’t, but who knows. Seems like the No wrap is just an old method that is being revisited and people are realizing it’s a solid method. I’ve tried butcher paper and also found a slight “taste” from the paper so I just stopped doing it and it’s worked great. Good to see different styles introduced as at the end of the day, it’s all preference.

Masterful, thank you for this video.

I did the Goldee's method using the Goldee's brisket rub a few weeks ago. First time unwrapped for me. It was amazing. Best brisket I've ever done for sure. I will be doing this way from now on.

Looks absolutely amazing

Did my 1st brisket this past xmas using the smoke and long hold and it was perfect!

I sitting here watching and salivating! Going to try one for father's day. Thanks for sharing with us Joe.

Nice work! I’m definitely gonna try this.

I just tried Goldee’s BBQ yesterday. That was some of the best BBQ I’ve had.

That looks bonkers insane good. Can't wait to try this next time I cook brisket.

Wow, Joe! Sure does look incredible!👍😊Kudos to Goldees for making changes to their already award winning method!

One thing that might help is he puts the liquid tallow on the bottom and sets the brisket on the tallow. Then the bark won’t soften as much.

WOW!! Great video. I will give this a try. Thanks for sharing.

I used to wrap my brisket, but the crust would never become the bark that I wanted. I found the perfect way to do it now. For a 7lb cut, I use my pellet smoker @130F for 6-7 hours, then roast it uncovered in the oven for 8-10 hours @225F. For tangy, I use mustard as the binder and a hint of cayenne in my rub. For sweet, I use maple syrup as the binder and brown sugar in my rub. Either way, when I move it to the oven I always glaze it with the tallow. This method always gives me a beautiful crust and has always been moist and delicious. I only wrap it when it goes to the fridge or freezer, but usually there isn't any left.

15:39 Joe, your videos are the best! Thanks for doing you like you do!

I think you'll need to make a comparison video and cook both methods at the same time. Seems like a good video idea!

Great video. Seems like Goldees was trying to be different from the pack and saw others using the foil boat method which works really well and now their new method is quite the same. Keeps the bark on top in tact nice and crispy, renders fat at the bottom and stays moist.

Great video Joe! Always very informative.

My 1st time on here, that brisket looked amazing great job. I gotta try it like this. Thanks for sharing

I like to use the foil boat, while cooking initially on the top shelf i use a pan to catch all the drippings under. When i put it in the boat i pour all the tallow into the boat until its probe tender. Then wrap in foil using the same tallow , let it rest in my oven for at least 4 hours if i end up short on time for whatever reason. At best try to do an overnight rest, 8 - 12 hours. I do use the Goldee's rub, that stuff really is good. This method is just what i prefer, comes out perfect for me and have never had a complaint, even from my kids!! Plus they ACTUALLY eat the left overs if there is any left the next day or 2!

Great video as always, I'll try this method the next time. Keep makin the video's, they're awesome.

Goldie’s doesn’t start their smoker at 250. They start between 200-225 running a little dirty. Then after 3 hours or so they go to 250 and clean smoke. Then they finish at 275.

You seem like a really nice guy. I enjoy your videos. Keep up the good work.

Another way of doing this is to put it into a foil pan and put foil on top. Just put rendered tallow from your trimmings in there and a shallow layer of beef broth made from the trimmings and beef short rib bone marrow. You’ll end up with a very intense rich beefy flavor that stays moist and is perfect for catering since it’s already in a foil pan. All you have to do is take it out of the food warmer when your ready. The key is the long hold, Panther City BBQ also does the long hold in food warmers. All of them do as it helps to continue rendering fat without making the meat tough. A lot of high end restaurants use these warmers and factor them into how they cook stuff. Honestly though the real key to some of Goldee’s good food is how they do ribs. All the best rib restaurants regardless if they are Texas Style or KC Style use a rotisserie smoker that has a separate fire box with a lot of separation between the meat and the direct heat. Think M&M and Old Hickory rotisserie smokers, don’t believe me check the videos and pictures. Goldee’s uses that big M&M rotisserie for ribs and Slaps in KC uses a half dozen Old Hickory rotisserie smokers. Problem is it’s very out of price range of a common man to buy these so everyone pushes these backyard offsets on us because there is so much money to be made off these. Yes they cook on them but only for videos or small things like Turkey. Goldee’s cooks briskets on the big Millscales and they are usually far from the firebox.

Beautiful job trimming.

This man isn't shortcutting any of his taste test bites. Bravo, sir. Appreciate your sharing of the info.

Actually they did change their cooking method. I just watched a KZfaq of one of the owners videos from a couple years ago where he was pulling a dozen paper wrapped briskets off the smoker to hold in the warming oven. What was interesting was how he said he’d let the pan of four that felt perfect to cool down to 140, the same temp of the warming oven, and the other two pans, one pan a little maybe too tender and the other more tight, would go into the warmer at different internal temperatures, the former at 130* and the latter much sooner, like 170* if I recall. Been wanting to try the long hold for a while and I’ll be using a cheap roasting oven when I do in the next week or so. Still not sure if I’ll stick with the foil boat or go back to paper, though. Since my little offset is sometimes hard to keep under 275, especially after meat is hot, I’m a little hesitant to let it go unwrapped the whole time like I have with pork butts.

Man you kill it every time. Thanks for sharing

Another great video, Joe. I guess I'll have to put tallow and that awesome fillet knife on my wish list.

In a pinch I have used a stick of unsalted butter to hold in the foil. Really does the trick on that that bark. I agree it just feels right holding in tallow tho.

Hear is an Idea: Mop with tallow after bark is formed and don't wrap until done with a temp of 205. Wrap for resting in oven at 180 degrees for a hour soak and turn off oven . Leave in oven until oven cools off naturally. I made a cheap choice grade brisket taste good that way.

Excellent brisket! My son and I showed up at Goldee’s over Memorial Day weekend. He classified the fatty part of the brisket as a liquid. It just melts in your mouth. Definitely worth the trip!

Man this looks good, gonna have to give it a try. Great content, liked & subbed! 👍👍

Great Brisket!!! I went to Goldees a few weeks ago, and the brisket was awesome. The kiln dried wood is pretty good, however Goldees actually uses really wood not kiln dried. ✌🏿✌🏿✌🏿.

I've been eyeballing this method for my pellet vertical smoker (a pit boss). I held a brisket at 175 and that was fantastic (8 hours). I've done the foil boat, butcher paper (I don't like butcher paper), and the foil wrap is my go to. I want to try this method now.

Great info! Brisket looks perfect 👌

That looks amazing. Congrats on the Texas Monthly review by Daniel Vaughn!! I wish you could bring the food truck up to North Carolina!

Probably one of the best briskets I’ve ever seen done.

Thanks Joe for another great video

OMG!!! Joe you KILLED IT!!! I'm your neighbor 1 state over in Arkansas...ain't nuthin like that being smoked here. Goldees rub, but your expertise bro! I'm hoping to get over your way soon and also to get over to Goldees to try their stuff this summer. Great video. Keep the excellence Smokin' Joe!!!

You definitely hit a home run with this smoke 💨. Man it makes me hungry seein’ those slices.

Dang I’m craving that brisket- great video 🤙🏾🤙🏾🤙🏾

Absolutely a must to do it this way, I can't wait

Had my like in the first few seconds because I respect people barbecuing no matter what.

Great cook ! 🔥

Really enjoyed your video. I’m pretty new to the smoking world only been doing it since march. My wife and I have a taco truck in London Ontario and we are selling smoked brisket tacos now and it’s been a hit since we started selling it. Appreciate the info and always love to see how the masters do it. Cheers!

Love the rub! Very delicious

Love brisket, my uncle makes it often for family gatherings and it’s easily my favorite thing to eat. Haven’t attempted one myself tho, some day haha. Great video !

Whoaa!!!! I love that you are using a Dalstrong knife! I have the "big" set and looked at getting some nice singles. I had some Cutco and gave those away to family that has Cutco, love Dalstrong.

Oh man that looks amazing jefe!!!

Once the bark is done and its not gonna take any more smoke, I wrap in foil and finish in the oven to soften the bark it and get the brisket to temperature

Great video! I am so hungry right now. 🤤 I typically don’t use foil but I think I will try this on my next brisket.

Omg that looks amazing

No clue how the YT algorithm sent me this video but you're quite the culinary craftsman and I'm hungry AF right now.

You are an artist sir! Great video

crushed it bro, looks friggin' incredible !!!

Thanks for letting us know all the products your using

Great video and VERY informative!! :)- Keep up the GREAT work!!! Kudos to you for your efforts to the channel!!! :)-

you absolutely knocked this brisket out of the park! wow!

What a fantastic looking brisket. Cheers, Joe!👍🏻👍🏻✌️

I see tons of people making brisket videos, and the huge majority aren't very good... But this was a good one. Great work, Smokin' Joe! There are only two things I'd do differently for personal preferences. 1. I prefer butchers paper over foil because it allows the brisket to breathe better and not just steam/boil internally, plus some smoke still gets in. 2. Salt and pepper, nothing but salt and pepper. Both of these are solely what I've found works best for my palette, not necessarily better or worse, just how I like it as a Texan. Great video!

Awesome looking, brisket, bro. I just got in some Goldies rub recently. Can't wait to try it.

It seems to be a different way to get the same result on the outside in regards to texture. I can see the advantage of the beef tallow at the end rather than mustard at the start taste wise. I don't get the use of warm water rather than mustard. Might as well just put the brisket somewhere warm to "sweat" and make, if it is just to make the fat sticky, before applying the rub.

I am sorry but Goldees……. THE BEST FREAKING BRISKET I EVER TRIED. Not only that, but everything on their menu is freaking fireeeeeeeee!!!!!! THEIR HOMEMADE FREE BREAD IS EVEN AMAZING. Nothing tops Goldees and i’m sticking with that opinion 110% of the way.

I agree, the Goldee's rub is outstanding but it's very hard to find now. I used to get it al Wally World but the last time I went, I couldn't even find a spot on the shelf for it and it's out of stock online. I want to try their BBQ sauce but haven't done it yet.

Great lessons! Loved the trimming info. What's the trimming knife?

Wrapping a brisket is just weird to me. I didnt start seeing that until I moved to Texas. Kind of the same with using post oak and/or white oak for smoking. I generally prefer red oak and pecan for smoking beef and no wrap. I'm anxious to try this method, thank you for showing all the detail.

Nice! I'm pretty sure you wouldn't have to hold it for 12hrs once wrapped though. I'll have to try it. Not sure how many people have that much patience 🤣. Also I thought of when wrapping and letting cool a little to then put it in an ice chest to hold for a few hours instead of using more wood or whatever. Definitely gonna try it out. Thanks for the content!

Ive be doing a no wrap smoke, once its done. I let it drop to 170, then I throw it in my oven for 12 hours, wrapped in foil. No fat, just what ever i used to spray it during the cook. So good every time

This was one of the best fat cutting videos. Thank you.

keep'em coming....

Great video Joe. El Paso born and raised but in Dallas now.

God Bless Texas

Thank you for the video, I am trying this method right now on a New Zealand grass fed wagyu brisket. Will let you know how it goes.

Bud, if that tastes as good as it looks... oh man! I gotta order some of that Goldees rub.

Dude that looks absolutely delicious! Edit: I just realized you're based here in El Paso like 10 minutes from my house! I'm definitely gonna stop by!

Boy oh boy! That's a gorgeous looking cow!

I have an issue at times and don’t know how to solve it: I do brisket cooks generally 12h unwrapped @ 200, wrap with tallow till hit 203, rest in cooler till eat. This produces a decent brisket but at time there is a GIANT fat pocket inside of the meat that I then have to cut off the slices. The outer fat cap fat is rendered, but this is inside and doesn’t seem to render much. Any ideas what I can tweak or do?

Thats a damn near perfect brisket dude! Sweet.

Nice cook, I haven’t held a brisket in foil over night. I usually use butcher paper. I also want to try Foil Boat hold and see best results. Always trial and error.

that tallow wrap after cooking is def a game changer

headed there this week.

It looks great Joe.

That is a thing of beauty!!

Pinche joe, te avientates vato. I’m definitely going to have to try this method, brisket looked awesome

I love Creekstone Farms products but $200 for a brisket hurts lol Costco prime briskets really good and about 65 bucks where Im from

You put some love in that Brisket!