I use a couple of magnets on my metal table when I wrap outside. The ones I use have hooks too, so I can move them around and hang stuff any place I need to. Game changer!
I always thought the wrap was to help “push through” the stall. How do you know when you are out of stall to wrap? Love your videos! Thanks for sharing your knowledge. Really appreciate it
No more wrapping at 165°, 180° or so, crisper bark, thanks, I've been injecting waygu beef tallow then season and put on pink butcher paper, tallow in flat, got it
Wait, it looks like you were talking about letting the bark of the meat side drying out before wrapping and it honestly looks like you have set the fat side down on top of the tallow. You also mentioned to some one in the comments who asked about putting tallow on the brisket(I assume they meant on the meat side) and you made it seems if that could wash away the bark. If what I assumed is incorrect and you actually do have the top/meat side sitting in the tallow, wouldn't that possibly wash away the bark? So just looking to clarify... in this video, is that the fat side you laid on top f the tallow or the meat side?
Awesome video, does it make a difference when the tallow is soft little solid vs. fully liquified? And as far and end product does it make a significant difference ? Thanks a ton!
Wait what? I don’t usually use tallow, but I’m gonna show you a way to use it? And the pink butchers paper is now foil? My how things change so quickly in the bbq world.
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I use a couple of magnets on my metal table when I wrap outside. The ones I use have hooks too, so I can move them around and hang stuff any place I need to. Game changer!
great idea where did you get them
Mark my words, my boy Jirby is going to blow the f…uk up within a year. Good stuff bruh
Haha thank you appreciate that!
@@jirbybbq you know, hitting up your place soon my man
@@STOPON6 Hell yeah! See you then!
Bout to slide in that jirby dm lol need to make some north tex-mex bbq together when i graduate college next ur finally
This was accurate
Great video, Thanks for sharing your knowledge.
This boy blew up. Gonna try your tallow method tonight.
Great video! 🍺🍺
This channel is about to blow up.
Keep them vids coming Jonny
When's the Jirby tie-dye merch dropping? Calling dibs on the Jirby bucket hat
Yoooo that’s such a good idea
I know this video was 2 years ago but I was your 1k like lol. #milestone
in here for the free hat. nice vid
I always thought the wrap was to help “push through” the stall. How do you know when you are out of stall to wrap? Love your videos! Thanks for sharing your knowledge. Really appreciate it
The brisket will start to shrink a little and will stop sweating, and start to dry on the surface.
Great video! Do you re-wrap your briskets with more tallow prior to the rest or just keep it in the original wrap? Thanks!!
I keep the original wrap!
great videos. where is the best place to get that butcher paper ?
Did you start wrapping fat side up or down?
What are you spritzing with?
Are you spritzing with just water? Or half apple cider half water? Does it matter? Why put the tallow on the bottom instead of fat side?
Great video ! is your firewood that you used at the store seasoned naturally or Klein dried ?
In another video he mentioned he is using kilm dried.
could you share your temps for brisket smoking process?
Jirby, what about Ghee or Pork Fat lard for the Brisket wrap and hold?
Aaron Franklin sent me here. He said this is your secret.
He doesn’t know this technique 😅
No more wrapping at 165°, 180° or so, crisper bark, thanks, I've been injecting waygu beef tallow then season and put on pink butcher paper, tallow in flat, got it
How is this man so thin??? That's the real secret.
Is it meat side or fat side down which goes against the tallow?
Meat side down into tallow
Wait, it looks like you were talking about letting the bark of the meat side drying out before wrapping and it honestly looks like you have set the fat side down on top of the tallow. You also mentioned to some one in the comments who asked about putting tallow on the brisket(I assume they meant on the meat side) and you made it seems if that could wash away the bark. If what I assumed is incorrect and you actually do have the top/meat side sitting in the tallow, wouldn't that possibly wash away the bark? So just looking to clarify... in this video, is that the fat side you laid on top f the tallow or the meat side?
Here showing support 👍
Appreciate it!!
Awesome video, does it make a difference when the tallow is soft little solid vs. fully liquified? And as far and end product does it make a significant difference ? Thanks a ton!
Nope! Probably not!
@@jirbybbq thanks bro!!! I follow you ig as well, I’m smokin_gs_craftbbq! Great content!
@@jclutch18 thanks so much!! Appreciate that!
@@jirbybbq no doubt bro👊🏽
I hate wrapping briskets in the wind.. makes me wanna cry 😢 wish you would cut one of those briskets open my G!
Same!! And coming soon don’t worry!
Didn’t you wrap in foil in the mad scientist video? Did you change up your method
In the newer videos, he doesn't even wrap the brisket until it reaches up to temp of 190F. He only wraps it in foil only to store in the box
Why not put the tallow on the brisket? I’ve done that many times and never had issues with bark washing off or anything.
If it’s not washing out your bark keep doing it! Just one way to add tallow to your wrap!
@@jirbybbq blessings 🙏
Is your Tallow smoked ?
Nope!
Tallow on fat side or shaved side?? Your videos are refreshing. Too many followers and no leaders.
Congratulations on #1 designation 👍
Seen so many videos of tallow fails. Just put the tallow in the microwave for 90 seconds to liquify it.
Please show all your latest BBQ smoking techniques. Your methods have changed so please show the new ones where withy newest methods. Thanks Malcolm
Wait what? I don’t usually use tallow, but I’m gonna show you a way to use it? And the pink butchers paper is now foil? My how things change so quickly in the bbq world.
Weird to watch this after watching Mad Scientist BBQ, where Jirby talks about the flaws of using butcher paper, and only using foil. 🤔
I think they have changed methods a few times in the last year if you watch all the videos
How is it possible to smell a video? I'm sure I got a few whiffs of brisket watching this.
Goldees doesn't do this
Wtf is tallow?
Slow cook melted brisket fat.
Whoever down votes this eats @ dickies bbq