YT Recipe

Brisket In Texas - I Tried The Goldees Brisket Method - Smokin' Joe's Pit BBQ

Brisket In Texas - I Tried The Goldees Brisket Method - Smokin' Joe's Pit BBQ is a hard American recipe that serves 8. 600 calories per serving. Recipe by Smokin' Joe's Pit BBQ on YouTube.

Prep: 30 min | Cook: 24 hrs | Total: 25 hrs

Cost: $259.09 total, $32.39 per serving

Ingredients

  • 13 lb Beef Whole Packer Brisket (Upper 2/3 Choice) (Trimmed to an aerodynamic shape, leave about 1/4" fat cap)
  • 0.125 lb Beef Tallow (Melted; coat top and bottom of brisket before foil wrap)
  • 0.25 cup Goldie's Barbecue Rub (Heavy on black pepper (16‑mesh); store‑bought)
  • 2 tbsp Warm Water (Sprayed onto fat cap to soften before seasoning)
  • 2 sheets Aluminum Foil (Heavy‑duty; used for double wrap)
  • 6 splits Texas Post Oak Wood Splits (From Gourmet Wood Products; for Yoda Frontiersman smoker)
  • 1 unit Grill Gun (For lighting charcoal in the smoker)

Instructions

  1. Trim the Brisket

    Using a sharp fillet knife, remove excess fat, silver skin, and the “mohawk” to create a flat, aerodynamic shape. Leave about a 1/4" thick fat cap on top.

    Time: PT15M

  2. Warm‑Water Spritz

    Spray 2 tbsp warm water over the fat cap to loosen the surface and help the rub adhere.

    Time: PT5M

  3. Apply Rub

    Generously coat both sides of the brisket with Goldie's Barbecue Rub, pressing it into the meat, especially the fat cap.

    Time: PT5M

  4. Rest Before Smoking

    Let the seasoned brisket sit at room temperature for 15 minutes so the rub can meld with the meat.

    Time: PT15M

  5. Preheat Smoker

    Light the Yoda Frontiersman smoker with a grill gun and add six splits of Texas Post Oak wood. Bring the chamber to a steady 250°F (121°C).

    Time: PT30M

    Temperature: 250°F

  6. Smoke Unwrapped

    Place the brisket on the top shelf, fat‑cap up, and smoke without any wrap for 12 hours, or until the internal temperature reaches about 198°F (92°C).

    Time: PT12H

    Temperature: 250°F

  7. Add Tallow & Foil Wrap

    When the brisket hits ~198°F, drizzle melted beef tallow over the top and bottom, then wrap tightly in two layers of heavy‑duty aluminum foil.

    Time: PT15M

  8. Cool to 165°F

    Allow the foil‑wrapped brisket to sit until its internal temperature drops to 165°F (74°C).

    Time: PT30M

  9. Hold in Cabinet Smoker

    Transfer the wrapped brisket to the PK 100 cabinet smoker set to 155°F (68°C) and hold for 12 hours to soften the bark and finish the cook.

    Time: PT12H

    Temperature: 155°F

  10. Rest & Slice

    Remove the brisket from the smoker, keep it wrapped for 10 minutes, then unwrap and let rest another 20 minutes before slicing against the grain.

    Time: PT30M

Nutrition Facts

Calories
600
Protein
45 g
Carbohydrates
0 g
Fat
45 g
Fiber
0 g

Dietary info: Paleo, Gluten‑Free, Keto

Last updated: April 16, 2026

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Brisket In Texas - I Tried The Goldees Brisket Method - Smokin' Joe's Pit BBQ

Recipe by Smokin' Joe's Pit BBQ

A Texas‑style whole packer brisket prepared the Goldie's Barbecue way: trimmed to an aerodynamic shape, seasoned with a pepper‑heavy rub, smoked low and slow, then wrapped in foil with beef tallow and held at a low temperature for ultimate tenderness and a soft bark.

HardAmericanServes 8

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
13h 55m
Prep
12h 30m
Cook
3h 10m
Cleanup
29h 35m
Total

Cost Breakdown

$259.09
Total cost
$32.39
Per serving

Critical Success Points

  • • Trim the brisket to an aerodynamic shape
  • • Wrap tightly in foil with beef tallow after smoking
  • • Hold the wrapped brisket at 155°F for 12 hours to soften the bark

Safety Warnings

  • • Handle the hot smoker with heat‑resistant gloves
  • • Use long tongs to move meat; avoid burns from steam when unwrapping foil
  • • Ensure internal temperature reaches at least 195°F for safe consumption

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Goldie's Style Texas Brisket in Texas barbecue culture?

A

Goldie's Barbecue earned the title of Texas’ #1 barbecue spot by Texas Monthly, and its innovative “hold” method—wrapping in foil with beef tallow after a full unwrapped smoke—has become a celebrated twist on the classic Texas‑style low‑and‑slow brisket, showcasing the region’s love for deep bark and juicy meat.

cultural
Q

What are the traditional regional variations of Texas‑style brisket in Central Texas cuisine?

A

In Central Texas, brisket is typically smoked with post‑oak wood, seasoned simply with salt and pepper, and wrapped in butcher paper after the stall. Some pits use aluminum foil with added fat, while others keep it unwrapped for the entire cook, reflecting each pit’s personal style.

cultural
Q

How is Goldie's Style Texas Brisket traditionally served in Texas barbecue joints?

A

It is usually sliced against the grain, served hot on a platter with the flat first, followed by the point, and accompanied by classic sides like pickles, onions, white bread, and sometimes a drizzle of the rendered fat cap for extra richness.

cultural
Q

What occasions or celebrations is Goldie's Style Texas Brisket traditionally associated with in Texas?

A

Brisket is a centerpiece at Texas gatherings such as family reunions, Fourth of July barbecues, football tailgates, and holiday feasts, where the slow‑smoked meat symbolizes hospitality and communal sharing.

cultural
Q

What makes Goldie's Style Texas Brisket special or unique in Texas barbecue cuisine?

A

The uniqueness lies in the full‑unwrapped smoke followed by a foil‑tallow wrap and a long low‑temperature hold, which softens the bark while preserving the deep smoke flavor—a method that blends the traditional Texas bark with a tender, juicy finish.

cultural
Q

What are the most common mistakes to avoid when making Goldie's Style Texas Brisket at home?

A

Common errors include over‑trimming the fat cap, wrapping too early (before the bark forms), not sealing the foil tightly, and letting the internal temperature drop too quickly before the 12‑hour hold, all of which can lead to a hard bark or dry meat.

technical
Q

Why does this Goldie's Style Texas Brisket recipe use a foil wrap with tallow instead of butcher paper?

A

Foil with tallow adds moisture directly to the bark during the hold, softening the crust while still preserving the smoke flavor, whereas butcher paper allows more evaporation and keeps the bark firmer.

technical
Q

Can I make Goldie's Style Texas Brisket ahead of time and how should I store it?

A

Yes. You can trim, season, and refrigerate the brisket up to 24 hours before smoking. After the full cook and 12‑hour hold, slice and store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.

technical
Q

What texture and appearance should I look for when the bark is properly softened in Goldie's Style Texas Brisket?

A

The bark should be dark mahogany, slightly glossy from the tallow, and give a gentle give when pressed—soft enough to bite through without cracking, yet still flavorful and aromatic.

technical
Q

How do I know when Goldie's Style Texas Brisket is done cooking?

A

The internal temperature should read 195‑200°F (90‑93°C) in the point and 198‑199°F in the flat, and a probe should slide in like butter. After the foil hold, the meat will be tender but still sliceable.

technical
Q

What does the YouTube channel Smokin' Joe's Pit BBQ specialize in?

A

Smokin' Joe's Pit BBQ focuses on authentic Texas‑style barbecue techniques, equipment reviews, and detailed pit‑master tutorials that emphasize low‑and‑slow smoking, proper meat trimming, and innovative holding methods like the Goldie's foil‑tallow wrap.

channel
Q

How does the YouTube channel Smokin' Joe's Pit BBQ's approach to Texas barbecue differ from other BBQ channels?

A

Joe emphasizes scientific temperature control, uses specific wood (post‑oak), and showcases the newest holding trends (foil + tallow) while providing transparent cost breakdowns and equipment links, whereas many channels stick to traditional butcher‑paper wraps or less detailed setups.

channel
More like this:American RecipesMain Course RecipesMore by Smokin' Joe's Pit BBQ

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