Oh yeah I’ve heard about that too! I wonder who did it first🧐

Hahaha okay I’ll check this out

@jirbybbq eat more vegans interviewed the owner and he talked about the method

@@SmokeTrailsBBQ I’ll check that out, the method sounds like a pain in the ass to me haha

It's a great workaround for smaller catering operations. Smoke till you're past the stall then wrap and refrigerate until the night before you serve with no loss of quality. That said, it's a little odd for a legacy BBQ institution to primarily cook this way...imo.

@@ryangies4798 that makes sense. I was thinking like 50-60 briskets a day and how I would have to move them around and schedule cooking other meats around that

Yea, right Plug.

I remember seeing a weber smokey mountain somewhere behind the smokehouse at Goldee's

Yes I could 100 fire management videos hahah I’ll work on more

@@jirbybbq please do

Why would you even rest the briskets for long hours without wrapping? When you are cooking just one or two briskets, it is not a big chore to fully wrap the briskets before putting them to rest. I wonder whether on very long rests, foil wrap protects against oxidation even more than paper wrap? Jonny's approach makes sense, cook unwrapped in order to develop a crip bark throughout the brisket, then wrap in foil for holding in the warmer.

@@CoolJay77I wasn’t really discussing resting, but ok man 😳

@@TreegzbbqI see. Your experience is quite intriguing. I assumed you foil boated and rested in foil boat. Jonny is trying to explain that the time that the brisket is left uncovered , in a foil boat, for long resting hours in a warmer causes oxidation. I have never before heard of foil boat, or naked, for just the cooking period would cause oxidation. Oxidation comes thru exposure to air for long hours, rather than from the foil itself.

@@CoolJay77I’ll put it this way…when I cut into it after cooking in a boat and then resting in butcher paper for 10 hours at 160, I cut in, the slice looked like a rainbow of colors and drier than the Sahara. That was only one time though. It was weird. Never used a boat after that, though I respect the technique.

When you stated that your a no wrapper for life in your comment do you mean no wrap at all or you don't mind the foil boat method?👍🏽

@@ignoranceisnotatrend4669 I still haven’t tried the foil boat method but will soon. What I meant was that I don’t wrap at all, only wrap in foil when I pull it to rest. I may cap the ends with foil sometimes if I think they are getting to crusty but that’s all.

@@RustyShakelford781 I honestly like no wrap at all also, just seems to take longer, here lately I been smoking brisket were its going into the night and end up pulling them to early after or in the stall hoping they would finish cooking with the rest carry over heat in hopes for doness but it wouldn't have that jiggle 😔😔😔so I'm doing one in the morning starting early so it can be done for dinner including with a 2 to 3 hour rest, THIS TIME IM ON A PITMASTERS JOURNEY TO SMOKE UNTIL ITS PROBE TENDER. 👍🏽👍🏽👍🏽

@@ignoranceisnotatrend4669 I don’t even plan for eating on the same day anymore, so no rushing. I start pretty early and once it’s done it gets wrapped and into the Turkey roaster for 12 hours or so for a meal the next day.

170 is not a resting temp. That's still cooking.

Nice that’s a good idea! I like it

So foil on bottom, wire rack on foil, brisket on rack, wrap the whole shebang? Worth trying. Got a feeling I’ll rip the foil though.

@@nevermore311 I put the combo on top of a tray to help reduce the aluminum from ripping, but you have to be gentle when moving it because foil rips too easily.

I think mad scientist says it’s best on there. I’m not too sure though. I need to do a pellet smoker video

@@jirbybbq I’d love to see that

@@jirbybbq that would be awesome. Thanks!

Works just fine on a pellet grill. Put it on the top rack and keep the fat side up. 🍻

@@jirbybbq and a drum smoker video please!

Mmm I don’t think so it’s you’re just resting in it.

The whole point of BBQ is to use your imagination. Not copy everyone.

You got it!

Bread pudding!!

Maybe just take it to 200

Toaster ovens aren't that expensive

Just use a Walmart turkey roaster. Super cheap

I bought the Franklin book. 😢

Will do! And thank you so much!

@@jirbybbq thank you for all the great content. When will the crispy Jirby shirts be dropping?

@@cameronbatko hopefully soon!!!

Ben e Keith

Sausage or burgers for sure

Render the fat to get beef tallow and use it to sear burgers and steaks.

Smoked Beef tallow. Huge flavor booster

Just right on the table for like 11/2 hours maybe 2

@@jirbybbq Thanks!

Not yet!

Glad you enjoyed it!!

Yeah definitely

You can do either way. Rest for 2 hours and eat or rest over night. What shady bits? 😩

@@jirbybbq Seemed like you were taking veiled shots at Evan LeRoy (and/or Bradley Robinson?) about not pouring the juices on and taking credit for the foil boat. Is Diego the guy that accidentally left the top of the brisket open? If so, everyone seems to give him credit for that. Either way, not sweating it, as I appreciate learning from you and them. The foil boat helped me (just a backyard guy) with fat rendering, and I'm going to try the Goldee's method this weekend for that reason, as well. Thanks!

@@masashiohira347 hell yeah let me know how the goldees method works out for you! And nah I don’t even knows what goes on with them. I just stated my opinions. Yeah they go against there’s but not everything is shade. Just different opinions

@@jirbybbq Thanks! I'll let you know how the Goldee's method (and "pepper, salt, Lawry's") works out.

@@jirbybbq Circling back because I tried the Goldee's method, and it was one of the best (if not the best) briskets I've made. I got great fat render without overcooking it, and I really like the pepper, salt, Lawry's seasoning approach. Thanks for sharing your methods and tips, and I'll keep practicing so I can be a better bbq cook, since there are no gimmicks and shortcuts, haha!