Why The Goldee's Method to Brisket Is Number One
Рет қаралды 643,144
Жыл бұрынIn 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.
Pinkerton's Seasoning pinkertonsbarbecue.com/produc...
Stock Media provided by studiocat / Pond5
--------------------------------------------------------------------------------------------------------------------------------------------------------------
🔴 Subscribe for more BBQ videos / @smokestackjoes
--------------------------------------------------------------------------------------------------------------------------------------------------------------
📽️ Seasoning Video • Super Simple Seasoning...
📽️ Z Grills Review Video • Watch This Before Buyi...
📽️ Memorial Day Ribs Video • Super Simple RIBS, WIN...
--------------------------------------------------------------------------------------------------------------------------------------------------------------
🧂Salt Grass Seven Steak Spice Seasoning
➡️ amzn.to/3MOb54G ⬅️
--------------------------------------------------------------------------------------------------------------------------------------------------------------
🪙 Z Grills Product Link-
➡️ www.zgrills.com/products/zpg-... ⬅️
--------------------------------------------------------------------------------------------------------------------------------------------------------------
🪙The MeatStick Product LINK
➡️ themeatstick.rfrl.co/m8o4o ⬅️
--------------------------------------------------------------------------------------------------------------------------------------------------------------
THERMOPRO TEMPSPIKE
➡️ buythermopro.com/smokestackjo...
--------------------------------------------------------------------------------------------------------------------------------------------------------------
➡️Pit Barrel Cooker- amzn.to/3PqcmPl
--------------------------------------------------------------------------------------------------------------------------------------------------------------
🔔 Support me through Patreon here
www.patreon.com/user?u=87237858
--------------------------------------------------------------------------------------------------------------------------------------------------------------
STUFF I USE
⬇️⬇️⬇️⬇️⬇️⬇️
Warming Cabinet- amzn.to/3nCjfE8
Sous Vide- amzn.to/3jTqsxO
Seasoning Containers- amzn.to/3rOFaao
Butcher Paper- amzn.to/3aREkob
Gloves- amzn.to/3cis5kT
Glove Liners- amzn.to/3PEJzGA
Chefs Knife- amzn.to/3aR7LGY
Boning Knife- amzn.to/3zm1GM7
Slicing Knife- amzn.to/3cxswb2
Fire Starters- amzn.to/3RTuQd0
Spritz Bottle- amzn.to/3v5Gac9
Hot Honey- amzn.to/3BHd3iY
Beef Tallow- amzn.to/3PGYYpN
Pit Barrel Cooker- amzn.to/3PqcmPl
--------------------------------------------------------------------------------------------------------------------------------------------------------------
🪙PORTER ROAD FREE SHIPPING on orders over $125
➡️ www.shareasale.com/u.cfm?d=66... ⬅️
--------------------------------------------------------------------------------------------------------------------------------------------------------------
MEATER + ➡️ amzn.to/3KasB3e ⬅️
--------------------------------------------------------------------------------------------------------------------------------------------------------------
Monument Grills link ➡️ monumentgrills.com/?ref=ttGbAt6C ⬅️
🪙5% OFF with coupon code - SMOKESTACK
some links are affiliate links so if you buy something we will receive a small commission that helps support the channel.
@oneweak8938 Жыл бұрын
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!
@WhittierBlvdTv 14 күн бұрын
😂😂😂😂 - it definitely is "Looking pretty prettyyyy good" 🎉
@atx1722 Жыл бұрын
The trim had me yelling at the screen to stop!!!!
@parker1ray Жыл бұрын
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 Жыл 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.
@IAMCorung Жыл бұрын
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!
@dougiesakurai3386 Жыл бұрын
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?
@sharttank5999 Жыл бұрын
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
@Amocoru Жыл бұрын
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.
@stevesherwin1255 Жыл бұрын
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 7 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.
@mattmayse4148 Жыл бұрын
We get it dude, your saving all your trimmings 😂
@adeelio Жыл бұрын
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.
@jamesg8246 Жыл бұрын
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.
@wadewerenka9905 Жыл бұрын
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!
@purpleheartbbq576 Жыл бұрын
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
@libertyforamericanow Жыл бұрын
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.
@DD-xx8wh 9 ай бұрын
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.
@wfodavid Жыл бұрын
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?
@paulneale988 Жыл бұрын
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.
@daveemhere4064 Жыл бұрын
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 Жыл бұрын
That sounds like an amazing breakfast! I usually use mine for chili but I will be trying this. Thanks for the comment.
@JohnCarleyeg Жыл бұрын
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 5 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.
@gerrycorbino66 Ай бұрын
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.
@SmokestackJoes 8 күн бұрын
Thank you I appreciate it. My suggestion is try to keep it unwrapped as long as you can. if the bark is very very dark but the internal temp isnt high enough youll have to wrap.
@Wowreally42 Жыл бұрын
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.
@megamike00712 Жыл бұрын
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
@smitty8350 6 ай бұрын
Very good insight. Thank you
@SmokestackJoes 6 ай бұрын
Thank you, I appreciate the comment!
@mguerramd Жыл бұрын
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 11 ай бұрын
By doing this method, does it cut the cooking time down? If so by how much?
@mguerramd 11 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
@coreysmith1972 11 ай бұрын
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 11 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 6 ай бұрын
I made this mistake. As soon as I pulled the brisket. I wrapped it in foil and it kept cooking.
@michaelp9238 Жыл бұрын
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
@magnoliasmoke Жыл бұрын
Great tips on the different methods, thanks again for the amazing content👍‼
@SmokestackJoes Жыл бұрын
Anytime! Thanks for the comment.
@Catechuman23 Жыл бұрын
That final product looked 🤌🏼🤌🏼 that bark was BEAUTIFUL
@SmokestackJoes Жыл бұрын
Thanks a lot!
@harrythehorsebbq Жыл бұрын
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!
@BrosGrimPunk Жыл бұрын
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
@ctokirio Жыл бұрын
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*.
@duanehenicke6602 Жыл бұрын
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.
@adrianlouviere7650 Жыл бұрын
I sure enjoyed your video. Very nice instruction. Thanks!
@SmokestackJoes Жыл бұрын
Thanks! I'm glad you enjoyed it.
@derekreed8366 Жыл бұрын
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.
@jriff79guitar 10 ай бұрын
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
@Whosyourdaddy3759 10 күн бұрын
Did you put fat side down towards the heat source and the flat towards the pelletbox or the smoke stack? I didn't arrange it that way on my first cook, but thinking that's an adjustment I need to make. Thanks for any info you can share!
@se7002t Жыл бұрын
Loving your work - you’ll be a big channel in no time. ❤
@SmokestackJoes Жыл бұрын
Thanks I appreciate it!
@terrygeer3089 Жыл бұрын
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.
@OrozcosKitchen Ай бұрын
Bro you nailed it, good job a new subscriber!
@SmokestackJoes 8 күн бұрын
Thank you so much for subscribing, I'm glad you enjoyed the content!
@OrozcosKitchen 8 күн бұрын
@@SmokestackJoes yeah of course brother!
@benpierce2202 Жыл бұрын
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.....
@jaimeredrayo 2 ай бұрын
Mustard does not cause any issue with the bark. You’re not covering it in a quarter inch, it’s just a small amount and you slather it around
@stevenvicijan4338 11 ай бұрын
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
@ChrisMcClain2011 Жыл бұрын
Turned a brisket to a tri tip real quick lol
@rubenestrada3004 2 ай бұрын
Those gonna be some big burgers! Damm!
@KyleGas-mz5sj 2 ай бұрын
Lmao
@HankGrill 4 ай бұрын
Wow Goldee's has amazing social media team. Everybody is giving them tons of free publicity.
@ToneysBBQ Жыл бұрын
Great video .. thanks for sharing!
@SmokestackJoes Жыл бұрын
Thanks for watching!
@spencer5618 Жыл бұрын
At this point might as well just turn the whole thing into burger 😂
@chefgiovanni Ай бұрын
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 Ай бұрын
Thanks for the comment, I appreciate it
@oxclan3149 Жыл бұрын
Have to comment every time hear this 🎵. 1 of the greatest.
@damonwhite5693 Жыл бұрын
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.
@krystalklearwater Жыл бұрын
Dude that looks amazing!
@SmokestackJoes Жыл бұрын
Thank you, I was very happy with how this one came out
@ptpitbbq Жыл бұрын
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.
@virterra 22 күн бұрын
Very nice job, man.
@SmokestackJoes 8 күн бұрын
Thank you very much, I appreciate the comment
@H0L1DAY1 Жыл бұрын
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.
@Danman1972 Жыл бұрын
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
@leightonlawrence8832 Ай бұрын
Water as a binder ONLY IF you need it? I like this guy
@SmokestackJoes Ай бұрын
I cant remember the last time I used a binder on a brisket. maybe one of the first times I cooked one, and it was just the flat
@carlminorsr2634 Жыл бұрын
Looks good,and it's fully cooked 😋
@SmokestackJoes Жыл бұрын
It was!
@mvanalst2003 Жыл бұрын
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!
@THE.MICHAEL.ANGELO Жыл бұрын
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.
@AmishStud98 Жыл бұрын
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
@iamcraiggentry Жыл бұрын
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
@leonardsmith8516 Жыл бұрын
No issues with mustard.
@datrumpet5 Жыл бұрын
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
@cj2282es Жыл бұрын
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?
@dadboddamien Жыл бұрын
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.
@ScottysBackYardBBQ Жыл бұрын
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!
@terrycavaness8259 Жыл бұрын
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.
@jefff4926 Жыл бұрын
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!
@raultrevino3342 Жыл бұрын
Goldee's can't lay claim to the "method" of not wrapping brisket. Not wrapping brisket was the only way to smoke a brisket before the invention of aluminum foil or butcher paper. Lots of places don't wrap their briskets. Try leaving 1/4" of fat on the top. People enjoy that. Not the hard fat that will never render, just a bit of the softer fat. It won't prevent the smoke ring from forming. An editorial note, if you're saying you're going to focus on this "method" do just that. Lots of time was spent on the overnight warming thing which btw was completely wrapped, so it was actually still a wrapped brisket. The additional overnight warming didn't really have anything to do with your showing the unwrapped method. Also, it really made it a 24 hour cook - which if someone can't get a brisket tender in 24 hours, you know... Keep on pursuing your passions and continued success to you.
@SmokestackJoes Жыл бұрын
Thanks a lot for comment, lots of great information here. I appreciate it.
@Zokfend Жыл бұрын
I believe you said you have not used mustard as a binder. I have used mustard, thinned out mustard, water, apple cider vinegar, even no binder. No issues with any of those methods, results are all the same. Good bark.
@SmokestackJoes 11 ай бұрын
I think I did say that but I remember now I did use mustard on a brisket flat a long time ago. Like you said, bark is always the same. That’s why I don’t even bother unless the seasoning isn’t sticking.
@joer1757 10 ай бұрын
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 10 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.
@dwigamaniac Жыл бұрын
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
@robertorosselini Жыл бұрын
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!
@iloveconcrete1550 Жыл бұрын
Nice brisket. Liked and subscribed
@SmokestackJoes Жыл бұрын
Thanks I appreciate it!
@donaldblankenship8057 7 ай бұрын
The Michael Jackson of butchers. Cant resist cutting and cutting. Bet his dog is laying around saying no mas no mas.
@SmokestackJoes 6 ай бұрын
I have cats...
@texfx4405 Жыл бұрын
Good video, thanks
@SmokestackJoes Жыл бұрын
Glad you liked it!
@BigChuck525 Жыл бұрын
Good information. But the whole brisket was over cooked. You can tell by the way you handle the flat 18:04. But hey it happens. Try letting it cool down to 160° or so before closing the wrap. Still a good video. Edit: I did like the tip on using feel to help tell how thick the fat layer is.
@SmokestackJoes Жыл бұрын
Thanks a lot I appreciate the comment. Not letting it come down in temp enough before wrapping was definitely why it got overcooked. It was very late at night and decided to be impatient
@RonHollingsworth Жыл бұрын
I agree. You could tell it in his voice when he pulled it apart. he was clearly confused or embarrassed or both
@jimmyscott3597 3 ай бұрын
I cook the whole time at 215 to 235. Last brisket took 23 hrs but well worth it.
@SmokestackJoes 3 ай бұрын
Now thats a long cook
@imranawan993 Жыл бұрын
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
@JN-53 Жыл бұрын
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.
@praetorxyn 9 ай бұрын
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 9 ай бұрын
Yes I would suggest letting it rest until it gets to about 160
@jimmyblair7597 Жыл бұрын
nice job Joe!
@SmokestackJoes Жыл бұрын
Thank you! Cheers!
@Hankxiong Жыл бұрын
My smoker wasn’t burning so i tried cold smoking and the brisket turned out better than I expected
@SmokestackJoes Жыл бұрын
That's interesting, I'm sure it must've had great smoke flavor
@Hankxiong Жыл бұрын
@@SmokestackJoes yes straight 5 hrs of cold smoking. And i mean cold! No heat period. The smoke flavor was great!
@Prairiebbq Жыл бұрын
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
@MrCinnabar 10 ай бұрын
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 !
@RaceviceSmokehouse Жыл бұрын
Great job!! New sub here!! Cheers!
@SmokestackJoes Жыл бұрын
Thanks for the sub!
@terrypierce5826 Ай бұрын
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 Ай бұрын
Yeah but I would just get a thermometer you can leave in the smoker the make sure it is actually staying at 160
@scottterril8203 Жыл бұрын
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.
@ignoranceisnotatrend4669 Жыл бұрын
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
@Potrvlb Жыл бұрын
Ok so I’m doing my very first ever brisket TODAY, in about 1/2 hour it begins. I’m 51 and have grilled and smoked every type of meat on my old school Traeger but never a brisket. Why is that? Let me tell everybody many many years I tried brisket and it was dry, very dry and now I know it was very over cooked. I actually had to spit the bite out because it was so dry. I simply thought this is what brisket is and I didn’t understand everybody’s love of this smoked cut of meat. When I tried it back then everybody that was there was raving on and on about how great it was and I thought they were all insane. Well fast forward 40 years and I happened to see a dude, Les BBQ Sandwiches LLC here on KZfaq few days back and let me tell everybody holy sheeeeeeee his BBQ oxtail (NEVER would of thought smoking oxtail, EVER) look so amazing when he breaks them open and taste test on camera! Holy sheeeee everything this dude throws on his massive trailer smoker pit looks freaking amazing and must taste great because his business exploded online recently and he ships out orders every day all over the country. Personally I think the man needs a brick and mortar location and a crew to help him but oh man his brisket is juicy and looked so freaking amazing. I lost track of time and wound up watch probably an hour of his KZfaq shorts and now I’m trying a brisket myself 🤩🤩. I will also be trying oxtail, Les calls them delicious red candy apples and I have to try them. I have to say that his channel has the BEST delicious looking meats, juicy, perfection and I’m hooked now and must try brisket and oxtail. I’ve now watched probably 30 different channels to learn to smoke a brisket and I like this one here, straight to the point with excellent advice on trimming. And dude very smart to put that blocker wood to redirect the heat around that hot spot and not burn the end, smart. I have a hot spot on my older Traeger that comes right up the back right corner so I’m gong to throw a blocker in there as well, don’t know why but I’ve never cared or even thought about it as I simply avoid that corner 😂. I might be getting a little to serious now with this smoking business 😂😂. Key word - BARK 😂 that’s what I’ve learned, all about the bark Great video, dude! Thank you 🤩
@SmokestackJoes Жыл бұрын
Thanks for the comment! I have been wanting to do ox tail for some time now it always looks amazing when I see a video on it. Ill have to check out that guys channel and see him smoke the ox tail. Thank you for all the kind words and good luck with your brisket cook today! I am sure it will be a lot more moist then the one you had 40 years ago.
@Icipher4 Жыл бұрын
Wow that looks perfect. I don't have a "warming cabinet". I would be curious to try the same method, but with a slight variation. Smoke until flat is around 190 degrees, then pull and wrap, and put into oven on "warm" setting for 3-4 hours, and then slice. Wonder how similar that would be.
@SmokestackJoes Жыл бұрын
I think that would work perfect. I would just let the brisket rest to about 150-160 before wrapping and putting in the oven. Also double check with a thermometer what the actually temp of your oven is on "warming"
@brianpreston5206 Жыл бұрын
Gotta try this method.
@curtispennington1050 11 ай бұрын
Our oven goes to down to 170. I've wrapped with tallow and then left in oven at 170 for 5-6 hours then towel wrapped and held in a Yeti clone cooler for another 4-8 hours depending on when we wanted to eat. Worked great.
@stevo5459 Жыл бұрын
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
@carlwilson8589 8 ай бұрын
Nice job.
@SmokestackJoes 8 ай бұрын
Thanks!
@nshaner Жыл бұрын
If you hold at 145 it won’t keep cooking and should be safe. Also. Let it come down to 145 before putting it in holding oven.
@SmokestackJoes Жыл бұрын
145F is probably a better holding temp but my warmer only goes down to 160F that is the reason I had it at that temp. Thanks for the comment.
@CautionFranco Жыл бұрын
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
@bakerbro4055 Жыл бұрын
Hot sauce or pickled pepper juice for a binder works well
@SmokestackJoes Жыл бұрын
I've used hot sauce on ribs and it worked really well. As for the pickled pepper juice, it sounds like an intriguing option that's definitely worth trying. I appreciate the suggestion and am looking forward to giving it a shot. Thank you for taking the time to share your thoughts!"
@dansklrvids7303 Жыл бұрын
Damn when you took the whole brisket out of the foil at the end, the bark looked like candy
@SmokestackJoes Жыл бұрын
Thanks, This brisket definitely came out really good
@d5husky 13 күн бұрын
Mine is in the smoker right now, first time! And watching uour video now I can say I already did several errors , poor trimming and I put spices only on top, not in the fat!😅 will be fantastic! still I hope on the first time magic
@SmokestackJoes 8 күн бұрын
I hope it turned out good. First time brisket is always tough but you have to start with the first one. cooking brisket is a big learning experience and you only get better by cooking them. My first brisket was a disaster lol
@SimRacingVeteran Жыл бұрын
I’m always smoking something good when I’m smoking something good.
@SmokestackJoes Жыл бұрын
Yes sir, its a must!
@21mejia25 Ай бұрын
I do the same thing, except I use a sous vide to hot hold.
@SmokestackJoes Ай бұрын
That is a great option if you dont have a warmer, I want to try that method soon
@brucegrimmett367 9 ай бұрын
A difficult brisket to trim for sure. Probably not a good one to purchase, but hard to tell when packaged. You kept calm and did a good job. I would have been too frustrated and ground the whole thing.
@SmokestackJoes 9 ай бұрын
Thanks! I was sweating there for awhile especially dealing with it on camera. I have a hard time sourcing briskets where I am and they are always a mess. I’ve learned to always buy a larger brisket then I want and do a more aggressive trim.
@hamptonalford9014 24 күн бұрын
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?
@SmokestackJoes 8 күн бұрын
Yeah thats about right. You can always hot hold it longer if you want to start it earlier. I like to go with a low temperature in the beginning to get good smoke flavor so its just a time thing, 3-4 hours is usually plenty time to get good smoke flavor then you can ramp the heat up
Knox Ave BBQ
Рет қаралды 41 М.
Smokin' Joe's Pit BBQ
Рет қаралды 2,1 МЛН
Javi’s Family Adventures
Рет қаралды 22 МЛН
ANIHASH
Рет қаралды 15 МЛН