I have watched a crazy amount of seasoning and trimming brisket videos. You shared multiple tips that I haven’t seen in all the videos I’ve watched elseware . Awesome stuff. Subscribed.
Exactly. I feel like these are genuine tips of the trade. Really valuable information - and that's not limited to this one video. I have watched I reckon hundreds or even thousands of hours of people cooking bbq and this guy might be the best. Harry Soo has great passion and know how - this guy has feel, experience and ability. Splitting hairs between them.
Amazing Recipe just made it again for my fathers party and it was an amazing hit! Thank you for allowing a guy from Cali to experience true texas bbq! When i come to texas i will definiately go out of my way to visit this restaurant and barbs-b-q as well!
Wow great lesson. I have not heard a lesson like this before and I have watched so many videos from many competition cookers and have not learned anything like this. Thanks very much for this video. I am a new subscriber.
I used salt, pepper, and Lawry's on my last brisket. Same order of application (pepper, salt, Lawry's) as the video. Man, it was outstanding. I'll be doing this again.
Thank you. Thank you. I cant understate how appreciative I am of guys like Aaron F. and you willing to share your experience (secrets) with the rest of us aspiring cooks.
I really liked the way you explain what and why you do what you do. I do have 1 question ,what kind of pickle juice do you use??? Thanks so much for this video.
I like your videos because you are straightforward. There is no secret to great bbq. It just takes time and paying attention to the fluctuations of temperature while cooking. I know you were joking about being the first to use Lawry's since it has been used for 40 years that I know of. We used it on all our briskets in 1978 at Houston Rodeo cookoff. It is the most common spice used in Texas bbq. Salt and pepper only is a myth that it is the original Central Texas rub. Maybe, Lawry's Seasoned (salt) and pepper is what they refer to. The only real no no in Texas bbq is the use of sweet sauce. It doesn't belong on beef unless you are in Kansas City.
Appreciate the video - Quick Question. You mention Lawrys of course, but I know they have a ton. Are you talking the standard seasoning salt or something else that is Salt Free? Thanks Jirby!
Question - I've never been to Goldees but I've loved Lawrys since I was a little kid. Does using salt and then Lawrys make it "too" salty? Can brisket handle all the salt and would it be better to dial back the salt or Lawrys on ribs? Or would pepper and lawrys only work best for ribs? I do baby backs more often so they are a leaner rib. Thoughts? You the man Jirby!
Hey Jirby, another great video. Your video has helped my take my BBQ skills to the next level. I do have a question, i hear a-lot about the 16 mesh pepper but can never find pepper that say it is 16 mesh. I buy course grind, butcher grind or resturant grind but i can never find 16 mesh grind. Can you elaborate more on it.
I've used a mix of Worcester sauce & mustard slather on pork ribs r Worcester by itself ; but never tried mustard & pickle juice on brisket... I typically jus use Worcester sauce.. I'm goin to giv ur brisket slather a try
@@robertburnett1970 Yeah it's weird that he just keeps calling it Lawry's like they only make one product. Lawry's is a flavoring brand owned by McCormick and they make a ton of different shaker seasonings. I think they're certainly most well known for their seasoning salt they put on their prime rib at their restaurant but if he's just putting down a small base of black pepper followed by two types of salt that seems a bit much. He's certainly the expert, not me and I'm not saying he's wrong but..that's a lot of salt.
Definitely wanting to use all of these tips with the slather and the seasoning on my next brisket. Almost makes me want to throw one on this weekend. Now with the slather how much pickle juice do you use with the mustard just enough to thin it out. Got another bbq channel that's must see
Have to agree on the tallow, plus following another vid (probably sponsored) the tallow turned the bark into a gunmy mess during the rest. Stuck to butcher paper and pulled bark off. Delicious bark on the paper though, for the chef 😉
Which lawrys you use? Would that be the normal one ? I’ve heard the turmeric on it gives different taste I could be wrong :)!! But want to try this just making sure on the lawrys or seasoned salt you used
hey Jirby, i appreciate the content my dude. i have a cheap ass smoker and the fire goes out constantly throughout the smoking process. would the fire going out affect the bark forming properly? or am i not using enough pepper?
I've tried many other bbq'rs rub combos even one pro had like 23 ingredients in his. Honestly they all kind of tasted the same in the end. I got so tired of rubs that I started smoking my brisket all natural, not a single flavor, no spritz, nothing. Literally just beef. Came out Amazing every single time. You should try it. Funny thing is even though this is an old video now. Tonight i decided to just do light pepper, then light kosher salt, then light Lawrys in that order. We will see how it turns out tomorrow night.
A couple of things seem to have changed since this. #1 being the tallow. I saw that it was added at the end of the cook to the foil wrap for the rest stage. ( Brisket cook to completion unwrapped).
Thank you for this video, have you ever smoked your tallow and added seasoning to it before you applied it to the meat side during wrap? Was just wondering if that might help blandness effect of tallow on the brisket?
For a backyard brisket cook, would you trim a whole lot off the brisket knowing that you need enough brisket to go around for the family when it's done?
Hey Jirby, love the videos man. Would you mind sharing the differences in Diamond Krystal and Morton kosher salt? I've heard many different things about who uses what, etc but can't figure out what I want to use or why I want to use it.
Zach, Morton has an additive, and if you look up the ingredient, you prolly won't use Morton anymore. Diamond Crystal has no additive, but is a finer grain.
@@David-burrito can you please post your degree .... since there is nothing in Morton that would keep anyone from using it but an anti caking agent just like thousands of other products I bet you also say MSG is bad as well
I did this jub last weekend and used dill pickle juice/mustard/Worcestershire as the jinder. Also not wrapping during the stall was a good tip. The bark on the brisket turned out to be the tits 🤙thanks bro
Hi Jirby, thanks for the great vids. I have a Question for you.... You were rather detailed at the beginning of this video when talking about ratios.... 2 parts pepper, 1 part kosher salt, 1 part Lawry's (btw, is that by volume, or weight?). BUT, when you actually apply the rub on the (2nd) brisket, in the video you actually say: "Same amount of kosher salt as the pepper." Can you clarify this?
On the second brisket I did them all separate. So when you do the pepper first do the same amount of salt next (eye balling it) then a nice even layer of Lawrys and you should be good!
@@jirbybbq Ok cool, thanks for the detailed explanation. So the 2:1:1 ratio thing is only if you're making a convenient combo mix, and if you're doing it separately, make things a bit more equal, it sounds like.
Hey ya´ll... I need some help here. I'm from Germany and I can't figure out what lawrys is... I googled it and it seems to be a brand?!? But what is Jirby using here? Or what would be a good substitute? It seems this is not available in Germany... thx Martin
The tallow craze is a bit of a misunderstanding. It's the same in Sous Vide. You never add any fats or oils to the sous vide vacuum bag with Beef or it washes the Beef flavor out. I think the same thing happens if you wrap your Brisket in tallow.
Do you ever string twine your brisket? For even cooking? I do this for pork loin but I hardly even see this for brisket smokers. Thanks! Love your content
Thanks for spreading knowledge much appreciated! Just for clarification…are you using Lawry’s Seasoning salt? If so regular or low sodium for brisket? Thanks again!
@@davo912 Tbf this Lawry's Seasoning Salt is more bright yellow than the dark red Lawry's seasoning in the stores, so he might be holding out some secrets too
Jirby, when doing your Foil test method on the briskets, do I need to let the brisket drop to a specific internal temp before putting it into the foil ?
Is there another binder that works just as well as the mustard part of the mustard/pickle juice? i have a family member that has a mild allergy to mustard. i would think using a basic olive oil or avocado oil would work just fine but wanted to get your thoughts on binders.
Can you recommend a substitute for the Lawry seasoning that can provide similar flavor? I have family members that are highly allergic (hives) with the Lawry seasoning. Not sure of the ingredient that they are allergic too, it is bad news with Lawry's seasoning. Thanks!
Why didnt you put no lawrys on the meat side. In the video you only put it on the fat side and im wondering if there is a reason for it. Also i love your guys content and will defiantly come out to texas to try this place.
Morton’s coarse kosher? Having a hell of time finding regular Morton’s kosher. I’ll be doing some spare ribs this weekend and using the method in your video. Thanks for making these!
Johnny, I just saw a rerun of food paradise. There was a guy who looked like you, talked like you and wore a tie dye t- shirt. Could that be you? I think it was in Colorado across from a college.
@@HeyNikP I dunno. If you watch the video it has the green square on it. That's reduced sodium. I tried both. I thought regular was too salty and Reduced was better. To each their own.
@@SOLDOZER A week ago he replied to a comment in this comment section that said Regular. Here's a screenshot: i.postimg.cc/9QZXDJKc/lawrys.jpg Also, if you watch the video, there is no green square on it, as it's not even a Lawry's bottle. It's a Prague Powder bottle, filled with Lawry's. Here is a screenshot: i.postimg.cc/XYf3jXBJ/Lawrys2.jpg
“I was the first one to put it on anything.” 😂 best videos out right now
I have watched a crazy amount of seasoning and trimming brisket videos. You shared multiple tips that I haven’t seen in all the videos I’ve watched elseware . Awesome stuff. Subscribed.
Thank you!
Exactly. I feel like these are genuine tips of the trade. Really valuable information - and that's not limited to this one video. I have watched I reckon hundreds or even thousands of hours of people cooking bbq and this guy might be the best. Harry Soo has great passion and know how - this guy has feel, experience and ability. Splitting hairs between them.
Amazing Recipe just made it again for my fathers party and it was an amazing hit! Thank you for allowing a guy from Cali to experience true texas bbq!
When i come to texas i will definiately go out of my way to visit this restaurant and barbs-b-q as well!
People are sleeping on you, you should have over 1mm subscribers, your content and information is the best out there. That’s why y’all #1
And so I begin my binge watch! You dropping knowledge bombs left n’ right! Love it!
Wow great lesson. I have not heard a lesson like this before and I have watched so many videos from many competition cookers and have not learned anything like this. Thanks very much for this video. I am a new subscriber.
I used salt, pepper, and Lawry's on my last brisket. Same order of application (pepper, salt, Lawry's) as the video. Man, it was outstanding. I'll be doing this again.
Lawrys seasoned salt and salt?
@@maltedbarley1
I believe that's what the youngster said...😂
@@krysti2the future is now old man
Thank you. Thank you. I cant understate how appreciative I am of guys like Aaron F. and you willing to share your experience (secrets) with the rest of us aspiring cooks.
I really liked the way you explain what and why you do what you do. I do have 1 question ,what kind of pickle juice do you use??? Thanks so much for this video.
Loved this. I've been using Lawry's for more than 30 years. If it ain't broke, don't fix it; people still love to eat my brisket. Love your approach!
Is it lawrys season salt??
I saw Chud use this in his Tell All Video. Good job on being top restaurant in Texas monthly
been cooking my briskets and ribs with this, and its been amazing every time, thanks, king 🙏
Hi Jirby, has this evolved over time I know you guys are always coming up with new things!
I like your videos because you are straightforward. There is no secret to great bbq. It just takes time and paying attention to the fluctuations of temperature while cooking. I know you were joking about being the first to use Lawry's since it has been used for 40 years that I know of. We used it on all our briskets in 1978 at Houston Rodeo cookoff. It is the most common spice used in Texas bbq. Salt and pepper only is a myth that it is the original Central Texas rub. Maybe, Lawry's Seasoned (salt) and pepper is what they refer to. The only real no no in Texas bbq is the use of sweet sauce. It doesn't belong on beef unless you are in Kansas City.
Always get compliments on my brisket..but going to give this a try...thanks for vid
Why am I just now seeing TH-cam show me your channel 🤦♂️….best trim and seasoning video on TH-cam….next video 🙌
Always so much useful info
I try my best!
Appreciate the video - Quick Question. You mention Lawrys of course, but I know they have a ton. Are you talking the standard seasoning salt or something else that is Salt Free? Thanks Jirby!
love all your videos... no need to visit the restaurant now... thank you!
Imma stop making them :/
Question - I've never been to Goldees but I've loved Lawrys since I was a little kid. Does using salt and then Lawrys make it "too" salty? Can brisket handle all the salt and would it be better to dial back the salt or Lawrys on ribs? Or would pepper and lawrys only work best for ribs? I do baby backs more often so they are a leaner rib. Thoughts? You the man Jirby!
Congratulations on being #1 in TX.
Hey Jirby, another great video. Your video has helped my take my BBQ skills to the next level. I do have a question, i hear a-lot about the 16 mesh pepper but can never find pepper that say it is 16 mesh. I buy course grind, butcher grind or resturant grind but i can never find 16 mesh grind. Can you elaborate more on it.
Thanks for your tips! Quick question, why no lawrys on the bottom side?
I've used a mix of Worcester sauce & mustard slather on pork ribs r Worcester by itself ; but never tried mustard & pickle juice on brisket... I typically jus use Worcester sauce.. I'm goin to giv ur brisket slather a try
I'm trying Lawry's on my next brisket.Thanks Jirby!
Nice!! Let me know how you like it!
@@jirbybbq lawry’s seasoning salt?
@@robertburnett1970 Yeah it's weird that he just keeps calling it Lawry's like they only make one product. Lawry's is a flavoring brand owned by McCormick and they make a ton of different shaker seasonings. I think they're certainly most well known for their seasoning salt they put on their prime rib at their restaurant but if he's just putting down a small base of black pepper followed by two types of salt that seems a bit much. He's certainly the expert, not me and I'm not saying he's wrong but..that's a lot of salt.
@@sugarbearsid For a big piece of meat. Its needed. Dont go to heavy if its a small brisket.
@fikscue sent me here...great content brother.just subbed
Amazing! Thank you!
Mad Scientist BBQ next video.... "The Franklin BBQ Secret: Don't use a shaker".
Hahahahahaha
MS BBQ is shigging clout and slinging subterfuge on YT.
@Face Diaper you were kinda close!
@@WilsonsBBQ 🤣
@@WilsonsBBQ I knew it was only a matter of time when I saw Jirby mention it.
Definitely wanting to use all of these tips with the slather and the seasoning on my next brisket. Almost makes me want to throw one on this weekend. Now with the slather how much pickle juice do you use with the mustard just enough to thin it out. Got another bbq channel that's must see
Have to agree on the tallow, plus following another vid (probably sponsored) the tallow turned the bark into a gunmy mess during the rest. Stuck to butcher paper and pulled bark off. Delicious bark on the paper though, for the chef 😉
Video was done very well appreciate the content
Wow! again, I learned a lot! Thank you!
I use salt pepper and garlic and mix the 3 together and it tastes amazing
try adding ground ancho chile and ground guajillo chile (1 to 2 ratio) to what you’re already using for a southwest taste
@@miraclemartinez6782 I’ll give it a go if I’m able to find those chillies as I’m in Australia and not sure if we have those here
Subscribed. Can this be used on pork or chicken?
Which lawrys you use? Would that be the normal one ? I’ve heard the turmeric on it gives different taste I could be wrong :)!! But want to try this just making sure on the lawrys or seasoned salt you used
hey Jirby, i appreciate the content my dude. i have a cheap ass smoker and the fire goes out constantly throughout the smoking process. would the fire going out affect the bark forming properly? or am i not using enough pepper?
I've tried many other bbq'rs rub combos even one pro had like 23 ingredients in his. Honestly they all kind of tasted the same in the end. I got so tired of rubs that I started smoking my brisket all natural, not a single flavor, no spritz, nothing. Literally just beef. Came out Amazing every single time. You should try it. Funny thing is even though this is an old video now. Tonight i decided to just do light pepper, then light kosher salt, then light Lawrys in that order. We will see how it turns out tomorrow night.
A couple of things seem to have changed since this. #1 being the tallow. I saw that it was added at the end of the cook to the foil wrap for the rest stage. ( Brisket cook to completion unwrapped).
Can confirm when I used tallow as a binder it washed all the flavor out. I’ll be changing my rub method for sure.
Great video! Thanks! Quick question. I know you mentioned using 1855 beef. Are you using upper 2/3 choice or prime?
Thank you for this video, have you ever smoked your tallow and added seasoning to it before you applied it to the meat side during wrap? Was just wondering if that might help blandness effect of tallow on the brisket?
Thanks. Good video
I was just curious about how much pepper salt and lawrys you use when you season with the pepper and salt separately, not mixed together?
How long do you let the seasoning set up before you put it on the smoker?
For a backyard brisket cook, would you trim a whole lot off the brisket knowing that you need enough brisket to go around for the family when it's done?
Hey Jirby, love the videos man. Would you mind sharing the differences in Diamond Krystal and Morton kosher salt? I've heard many different things about who uses what, etc but can't figure out what I want to use or why I want to use it.
Zach, Morton has an additive, and if you look up the ingredient, you prolly won't use Morton anymore. Diamond Crystal has no additive, but is a finer grain.
@@David-burrito can you please post your degree .... since there is nothing in Morton that would keep anyone from using it but an anti caking agent just like thousands of other products I bet you also say MSG is bad as well
@@David-burrito Jirby uses Morton's, so....
@@CohibaIII thanks for your reply!
Great video brother
I did this jub last weekend and used dill pickle juice/mustard/Worcestershire as the jinder. Also not wrapping during the stall was a good tip. The bark on the brisket turned out to be the tits 🤙thanks bro
Dude I did the same exact thing… love it
Im from holland. Can you explain what Lawrys is?
Yup! I subscribed 👍🤘
what proportion of mustard and pickle juice? thanks..this is outstanding info thanks
Mad respect for your skills, and thanks for this. Dill pickle juice, or sweet? Thanks Boss!
Im thinking Dill. But not sure.
Hi Jirby, thanks for the great vids. I have a Question for you.... You were rather detailed at the beginning of this video when talking about ratios.... 2 parts pepper, 1 part kosher salt, 1 part Lawry's (btw, is that by volume, or weight?). BUT, when you actually apply the rub on the (2nd) brisket, in the video you actually say: "Same amount of kosher salt as the pepper." Can you clarify this?
By volume. Like two cups pepper one cup salt one cup Lawrys.
On the second brisket I did them all separate. So when you do the pepper first do the same amount of salt next (eye balling it) then a nice even layer of Lawrys and you should be good!
@@jirbybbq Ok cool, thanks for the detailed explanation. So the 2:1:1 ratio thing is only if you're making a convenient combo mix, and if you're doing it separately, make things a bit more equal, it sounds like.
@@jirbybbq Just to be clear, the Lawry's is just more salt right? So if it's an even mixture it's ~1:1 Salt to Pepper in total?
@@sugarbearsid yep! It’s technical 1-1 pepper to salt
Very nice video, do you let the rub set overnight ?
Great tip
Can you use the mustard and pickle juice mixture on both sides? Why you only put it on onside?
Can you link to good quality salt and pepper brand that you use/suggest. Thanks for the very good videos
Hey ya´ll... I need some help here. I'm from Germany and I can't figure out what lawrys is... I googled it and it seems to be a brand?!? But what is Jirby using here? Or what would be a good substitute? It seems this is not available in Germany... thx Martin
Have you ever tried lawry's with black pepper seasoned salt?
Goldee’s brisket is way better than franklins.
What kind of kosher salt? Morton’s or diamond crystal? And for the pepper 16 mesh?
Jirby for life! I said once and I’ll say it time and again, I fks wit Jirby!
The tallow craze is a bit of a misunderstanding. It's the same in Sous Vide. You never add any fats or oils to the sous vide vacuum bag with Beef or it washes the Beef flavor out. I think the same thing happens if you wrap your Brisket in tallow.
Wrong.
@@DrewP.Johnson-p5f ok - to each their own.
Have you won james beard award?..lol
Do you ever string twine your brisket? For even cooking? I do this for pork loin but I hardly even see this for brisket smokers. Thanks! Love your content
Never used it! Might check it out one day! Sounds interesting
Thanks for spreading knowledge much appreciated! Just for clarification…are you using Lawry’s Seasoning salt? If so regular or low sodium for brisket? Thanks again!
how many times did he say he was using Lawry's? opening up your listening ears.. lol
@@davo912 Tbf this Lawry's Seasoning Salt is more bright yellow than the dark red Lawry's seasoning in the stores, so he might be holding out some secrets too
Excellent video. Now, when you say Lowry’s, you just mean regular old Lowry’s Seasoned Salt?
Jirby, when doing your Foil test method on the briskets, do I need to let the brisket drop to a specific internal temp before putting it into the foil ?
Have you ever tried Tony’s instead of Lawry’s? Think it might be good.
Is there another binder that works just as well as the mustard part of the mustard/pickle juice? i have a family member that has a mild allergy to mustard. i would think using a basic olive oil or avocado oil would work just fine but wanted to get your thoughts on binders.
I use olive oil as a binder. Works great! Helps keep the brisket moist too
Lawrys has been in use for years.
What does the pickle juice add?
Jirby I feel like this shouldn't be free! You rock
Thanks! Appreciate that!
Where do I get those large jars of seasonings from
Damn look at that wrist control 😤 any tips for seasonings to avoid? I remember hearing that some stuff won't stand up after hours of smoke
Mmmmm I actually am not sure. Probably anything that’s sweet/anything with sugar will burn for sure
@@jirbybbq have y'all experimented with any other SECRET EXPERIMENTAL seasonings for briçy? *Looks directly at Nupohn*
@@jaylanjones421 I haven’t really other than garlic and onion
Maybe Thai chili’s next
So 2 cup pepper 1 cup salt and 1 cup lawlrys should do?
what kind of lawrys? is it the seasoning salt or the original?
Can you recommend a substitute for the Lawry seasoning that can provide similar flavor? I have family members that are highly allergic (hives) with the Lawry seasoning. Not sure of the ingredient that they are allergic too, it is bad news with Lawry's seasoning. Thanks!
@sethrisner4011, I got the fix for you! Black pepper, salt and 1 part lemon pepper salt👍🏽
Why didnt you put no lawrys on the meat side. In the video you only put it on the fat side and im wondering if there is a reason for it. Also i love your guys content and will defiantly come out to texas to try this place.
Definitely too salty to add to both sides IMO.... *only a light dusting to the fat cap*
Hey Jirby, great info! Do you use Morton's kosher salt or Diamond Krystal, or other? Thanks and keep the videos coming!
Morton’s!
@@jirbybbq Thanks for the quick response!
Do you use the same rub technique on your beef ribs?
@@brisketwizard8004 I do! Pepper first Lawrys second
Morton’s coarse kosher? Having a hell of time finding regular Morton’s kosher. I’ll be doing some spare ribs this weekend and using the method in your video. Thanks for making these!
By Lawry’s is it the Lawry’s seasoning salt?
that John Lewis style
Who?
@@jirbybbq haha....right. No need for Lawry's on the meat side on the 2nd brisket?
@@hatetankproductions3699 nah not really. Just some salt will do fine. I think if you season the bottom or don’t you won’t really tell a difference
Great video! What's the ratio for mustard to pickle juice binder?
70/30 I think. Pickle to mustard
turn on CC for the Lawry's - everything from virus to lattice, to flowers! LOL
I had to listen to it about four times before I figure it out it was Lawry’s
Ok, John Lewis, made me smile
Johnny, I just saw a rerun of food paradise. There was a guy who looked like you, talked like you and wore a tie dye t- shirt. Could that be you?
I think it was in Colorado across from a college.
Haha mmm maybe!
@@jirbybbq 😆
Is that Lawry's season salt, or some other version?
I was wondering the same thing
Low sodium or regular Lawry’s?
Mmm I think regular
Kosher salt and Lawrys seasoning salt?
This might be a dumb question but... what kinda Lawry’s?
Look at how fast that rub absorbed
I see where “Goldees” was born👍
8:48 OKAY! TALK YO SHIT THEN 🤣
Any reason for that bald spot on the top left?
Jirby how much pickle juice do you add to the mustard?
he mentioned in another comment 70/30 Pickle to Mustard
Why mix pickle juice with mustard as a binder?
What’s the last one?
Lawrys lol
Lawry's reduced sodium Seasoning salt.
@@SOLDOZER Jirby said regular Lawry's
@@HeyNikP I dunno. If you watch the video it has the green square on it. That's reduced sodium. I tried both. I thought regular was too salty and Reduced was better. To each their own.
@@SOLDOZER A week ago he replied to a comment in this comment section that said Regular. Here's a screenshot: i.postimg.cc/9QZXDJKc/lawrys.jpg
Also, if you watch the video, there is no green square on it, as it's not even a Lawry's bottle. It's a Prague Powder bottle, filled with Lawry's. Here is a screenshot: i.postimg.cc/XYf3jXBJ/Lawrys2.jpg
So smoke is attached to the fat side
Name of your jesturant??
Goldees bbq
it seems like if you apply the rub length wise you would waste less rub.
Good video. Needs better sound.
So true ❤️
Can you be more specific with the lawrys
Why does the Lawry’s in this video is orange and the Lawry’s season salt around my way is red?
They are putting something else in the lawrys they are not going to give away they’re secrets