I tried to see if I could recreate the Goldie’s Brisket at home on my Traeger. I got a prime brisket from Costco that was like 18 lbs but probably around 10-12 after I trimmed it.
I put the brisket in my Traeger at 11pm and set it to 175 overnight. I woke up at 7am and cranked it up to 200 degrees once it was at 145 degrees. I never wrapped the brisket and once it got to 155 I cranked it up to 250 degrees and left it there for the rest of the cook. Essentially took about 14 hours to hit 195-200 degrees internal. It was temping uneven throughout and I do think that the lack of a wrap made some of the thinner edges of the flat dry out and bark at the top of the point was a little crispy. I then pulled the brisket and laid it on a sheet of aluminum foil and poured about 1/2 cup of fresh tallow. Then I wrapped it up and put it in my thermal insulated food bag and let it sit there for 7 hours. Around 8 pm I pulled the brisket and it was tender in majority of the brisket except the edges of the flat and part of the bark of the point was too crispy. Over all it was juicy but it wasn’t the juiciest brisket I’ve made, it did however have the blackest brisket I’ve ever made and the smoke ring was the most pronounced I’ve ever had in my Traeger. Overall it was an 8.2 out of 10 which is great but I think what I’d do differently for next time is I’d, trim the edges of the flat more, and put it fat side up next time and set the temp out the gate at 200 overnight, leave a water pan inside the Traeger to help bark and moisture, and then spritz it more throughout to keep the bark from getting too crispy at the point, then I’d pull it at 200-203 and make sure it’s really tender on the surface. I’m also wondering about the rest period as well, a part of me wants to buy a warming food bag and just hold it for 140-150 degrees for 10 hours to see what that does also. Oh and the Goldie’s rub is seriously great flavor.
by MalditoKicks
5 Comments
An 8.2. You have a very precise scale for judging your cooks
You trimmed off almost 50% and came to the conclusion you need to trim more? I dunno man
Goldee’s method gets supremely crispy bark, that softens in the bark. I do think it benefits from longer rests.
It’s also important to note that you are doing a ton right. I actually think your trim is solid and may benefit from fat side up. Also check your traeger for it’s hot spot. one side can favor heat and make sure the point is on that side.
I’ve definitely had that same issue with the flatter parts drying out when I skip wrapping, makes me wonder if that’s just something we all have to live with unless we go full Texas crutch. The idea of using a water pan is solid. I found adding one made a noticeable difference for me last time, especially keeping the bark from getting too hard.
For the resting, I’ve done the faux Cambro (like in a cooler wrapped in towels) and kept mine at temp for 6 hours and it was noticeably juicier, so your idea of trying for 10 hours in a warming bag is tempting.
Would leaving more fat on it help? More fat to render and keep moist during a long cook.