[matched_content] Goldie’s barbecue is the number one barbecue joint in Texas for many reasons, one of which is definitely their brisket. Their brisket is Beefy, Smoky, tender, and Incredibly Rich. While spending a week at Goldie’s and helping out with the briskets, I learned all the tricks on how to make a legit Goldie-style brisket in your own backyard. It’s super simple, so most Backyard Barbecue enthusiasts can do it.
Many people hesitate to invest in the quality of brisket that Goldie’s uses at their restaurant. Today, I am using a brisket from my grocery store to show that no matter what you’re working with, you can make an awesome Goldie-style brisket. However, if you have the budget, getting a higher quality brisket from places like Porter Road, Creekstone Farms, or Snake River Farms can elevate the taste even more. Remember, the size of the brisket matters. Aim for a brisket between 12 and 16 pounds, closer to 15 pounds.
The most important part of the brisket cooking process is the trim. Trimming the brisket correctly at the start determines how it will turn out in the end. The first step is to flip the brisket onto the fat side, then focus on trimming the Mohawk, the fat under it, and the sides of the brisket to create a nice, round shape. Trim the point to about a quarter of an inch thick, then move on to the flat, removing excess fat and rounding out the edges.
Season the brisket with Goldie’s brisket rub or a substitute made of coarse salt, coarse pepper, and your favorite rub. The rub should be evenly coated on the brisket. Use a fast and accurate thermometer to monitor the cooking process. Cook the brisket low and slow in a smoker or oven until it reaches an internal temperature of 160 degrees Fahrenheit.
To prevent the brisket from curling, maintain the temperature in the smoker until the brisket reaches 160 degrees Fahrenheit, then increase the temperature to 260 degrees Fahrenheit. Continue cooking until the crust is set, and the fat on top is completely rendered. Wrap the brisket in foil with beef tallow, then let it rest in the oven at 155 degrees Fahrenheit for 6 to 12 hours.
The end result should be a juicy, tender brisket with a rich flavor. While the taste may not be exactly like Goldie’s brisket due to the quality of the meat used, it is still delicious. Don’t let the quality of the brisket deter you from trying out this recipe. Enjoy making your own Goldie-style brisket in your backyard!