bbqrat and jirby cook briskets

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Jirby BBQ

2 жыл бұрын

just cooking some briskets and answering questions! ask some more in the comments and ill try to answer next video!

Пікірлер: 129

@deanvistnes6704 Ай бұрын

Not sure if this video is too old to say thanks for all your videos and teachings?? Thanks Jonny

@ColorHoles 2 жыл бұрын

This is the most down to earth bbq channel. Thanks for showing us the behind the scenes grind. BBQ Glow Up.

@mikebowerstv 2 жыл бұрын

I absolutely love you are breaking the rules and driving folks crazy. The best part is you can easily shut up the haters with your credentials! Keep being you!

@1unpredictableninja435 2 жыл бұрын

Love this channel! So much content and very in-depth!

@AdamOsso77 9 ай бұрын

All your info has helped so much. My brisket have come out great. Thanks

@sreich100 2 жыл бұрын

Great video and bbq content. And your answers to some of those dumb questions were hilarious.

@josephparra8401 2 жыл бұрын

Awesome vid! Gonna have to try that no wrap technique soon! Also gonna have to take another trip back!

@UnderLoK 2 жыл бұрын

Thanks for the vid man! Watching Thumbelina just praying that something would fall is a riot. My schnauzer would be having a heart attack watching this... lol

@pjflores3909 2 жыл бұрын

Thanks for your awesome content brother! Congratulations on Goldies!

@kevincooksit 2 жыл бұрын

“I don’t wear socks, I just put my feet in the crocs”😂that was funny as hell. Good sense of humor 🍻😂

@stihlmanchainsaw8445 2 жыл бұрын

The picture with the lid raised @ 7:25 is marvelous. Thanks for that! ;-)

@bourbonbrewque9433 Жыл бұрын

How many peeps gonna flip out about the matchlight!!!! 🤯🤯🤯

@bigdicktater6582 Жыл бұрын

Exactly what I was thinking!

@oscarchevy10 2 жыл бұрын

I love every your video you make brother have to say that I learn so much in one year from your videos thank you.

@nickhinsperger5102 2 жыл бұрын

Thanks for answering my question, can't wait to tip some briskets

@purpleheartbbq576 2 жыл бұрын

Jirbs is using kingsford to start the smoker! Lol people are gonna be ripping their hair out over this.

@JB-dg8de 2 жыл бұрын

So does Myron Mixon aka ''The Winningest Man in BBQ''!!

@kevinwill8542 Жыл бұрын

We ate at the restaurant on Friday...had all the meats and sides. Everything was perfect and delicious... amazing. And all the people working here and running it are really cool people. They aren't big headed about being no.1. ..was a super cool experience

@erickwalsh9258 2 жыл бұрын

Best videos by the best bbqers. Thanks!!! 🙏🙏🙏

@Dannye2222 2 жыл бұрын

Need some more green spaghett and cucumber lemonade in my life. Can't wait for the next bbqrat pop up!

@BigAlsBBQ Жыл бұрын

even though I know about Goldies I have only just started to watch your videos. Its nice to see that a lot of the things i try to teach on my channel you are also doing, in particular the relaxed style of not really worrying about the "rules" and getting people to enjoy cooking. Really enjoyed this video. cheers Al

@MikeBrownBBQ 2 жыл бұрын

Your right about brisket being over cooked at 200 I.T. I always pull mine around 190ish and make sure my fat is rendered properly. Then I rest em for 10ish hours or less. They come out perfect everytime. Keep rocking it jirby your #1 for a reason.

@kevinwalsh6234 2 жыл бұрын

Always look forward to your videos! awesome content! How about a turkey video??

@truefirebbq9444 2 жыл бұрын

Love the videos. Keep it up

@805BBQJUNKIE 2 жыл бұрын

You should be called the king of bbq happy new years to you and your family 🍺 🍻

@edsmileytube 2 жыл бұрын

Great video as always!

@mattmadding7869 2 жыл бұрын

This dude is breaking all the bbq “rules” and all other bbq channels are flipping their lids 😂🤣

@CoolJay77 2 жыл бұрын

He has got a great sense of what he is doing. Harry Soo calls his type bbq whisperer .

@docwisdom8307 2 жыл бұрын

The truth is some of the 'said-rules' are not all hard fast. Some are just asserted to be right -- but not always proven.

@CinematicReviewer 2 жыл бұрын

Jirbys channel is the only reason my commercial BBQ has come out dank af lol. If I followed Franklin, I'd be dead in the water. Jonny is a truth teller.

@jayjordansr695 7 ай бұрын

Bro I said the same thing 😂. They have literally showed a few tips that people haven’t picked up on yet which is hilarious to me.

@new_grexican2837 2 жыл бұрын

My mind is BLOWN! Can’t wait to try these techniques on my 94 gallon mill scale. Will post on IG.

@fredjones6975 2 жыл бұрын

interested in hearing more about pulling briskets in the 190's and what the flat should be like in terms of tenderness vs. the KCBS pull test

@ryanirving6223 2 жыл бұрын

I totally agree on the 200 degrees thing. I can't seem to cook to that temp and not have them fall apart.

@savalascraftbarbecue Жыл бұрын

Thank you for answering a lot of questions.

@gametyme610 2 жыл бұрын

I totally agree with you when you say why is that a rule too many rules lol At the end of the day its bbq. If whoever your cooking for likes what you're doing keep doing it.

@ericf1843 2 жыл бұрын

Pumped you’re posting videos again!

@nathangrima6503 2 жыл бұрын

Another fire video!!

@johnnymann5679 2 жыл бұрын

Great vid Jirby!

@fazzfoodjoint5380 2 жыл бұрын

I'm totally with you on the cold smoker

@7bootzy 2 жыл бұрын

My fav thing about these folks is how everything they're doing is making the angry, bitter old boomers in my BBQ groups on social media RAAAAGEEE. Like, they fume that young people would dare to make BBQ, but what truly blows their stacks is that these irreverent kids are daring to break "the rules" and making some of the best food in the world while doing it. Meanwhile, this crew is just chugging along, making great food and having a good time. You love to see it.

@joehitterman8620 2 жыл бұрын

Great video, thanks!

@mikek7199 Жыл бұрын

i appreciate watching you, watching the fire. im learning a lot. (injection comment was awesome)

@gardentogether9298 2 жыл бұрын

Whats up Jerby new suscriber here, really enjoy your style of cooking, so you guys don't wrap until you take your briskets off to rest is that correct?? Loving it good content bro !

@Alex-ye1br 3 күн бұрын

There needs to be a documentary about Goldee's journey to where they are today.

@mk3golf723 2 жыл бұрын

Breaking every rule haha love it

@tpharo34 8 ай бұрын

Enjoy these vlogs👍

@alexaguillon7904 2 жыл бұрын

Is she temping where the flat/point meet? If so that makes so much sense that it’s hilarious and I hate that I’ve been temping all over the brisket and taking the average. Mostly because I enjoy doing math but that just simplified everything. Lord Jirb changed the game for me. I got my passion for bbq back. I plateaued and got bored, now I’m saving all my Pennys to practice briskets and ribz again.

@toddschultz7477 2 жыл бұрын

Good stuff

@clnorris82 2 жыл бұрын

"I've never injected anything" I have, they are 19 and 23 now. I'm now a dry rub guy.

@ryangies4798 2 жыл бұрын

You mentioned the briskets sitting in the warmers are drying out. I’m in the market for a warming unit, would you recommend getting a warmer/proofer to keep meat from drying out? Thanks!

@nick_805 2 жыл бұрын

Those pink crocs are legit af.

@Bambino50301 Жыл бұрын

I’ve watched all your videos, really great stuff. Question tho. Watched the mad scientist 3 brisket comparison. There you guys say the Goldees way is to not wrap through cook and then rest in foil/ tallow. All the videos I’ve seen are paper wrapped. Did the method change?

@lyleswavel320 2 жыл бұрын

That pickle juice and mustard binder must be strong holding seasoning on it the way you slide it on the racks

@Drew-di6nt 2 жыл бұрын

Fan right off the bat because you have a Schnauzer in house!

@Tony-bv7gz 2 жыл бұрын

Move a long folks, nothing to see here just the best brisket in Texas, therefore the best in the world.

@FATDADDYSOUTDOORCOOKING 7 ай бұрын

Nice job

@aarronisme 2 жыл бұрын

Hey bro are you guys still tallow wrapping or just resting to 180s and into the shams?

@dylanberry149 2 жыл бұрын

bbq king !

@josephallegretti5373 2 жыл бұрын

What tricks or tips do you have for keeping the Brisket nice and juicy on the inside and not drying out the inside of the brisket?

@kentishtowncomputer 2 жыл бұрын

How long can you possiobly keep the Turkey and Sausages in the warmer?

@billg4630 6 ай бұрын

Seeing all that brisket smoking must be what heaven looks like...😅

@khristopherbourque4221 Жыл бұрын

That bark is good looking.

@hellomcflyish 2 жыл бұрын

What crocs are best for making good brisket

@petearmijo8603 2 жыл бұрын

Does goldee's use prime or choice briskets?

@JavierLopez-ht7xe Жыл бұрын

Thanks for all the great videos. Could you please make a myth busting video? Like to debunk all the myths like only salt & pepper and clean smoke fire and on and on.

@hudmorse 2 жыл бұрын

Jirbtastic

@williamgreen6889 11 ай бұрын

Jirby, can you recommend a good starter wood smoker for beginners. I already have a pellet smoker. Millscales are a little bit out of my price range.Thanks

@nicholasmunson362 2 жыл бұрын

Jirbys the man

@dylanberry149 2 жыл бұрын

dang goldees sound good rn

@bryanin82 7 ай бұрын

Would you cook a Wagyu brisket differently or do it the same way?

@Spectre_N7 Жыл бұрын

I know it’s a year old video… do you add the tallow to the fire throughout cook periodically or just in the beginning

@billg4630 6 ай бұрын

I smoke mine to 160..170..then wrap with little tallow or duck fat...season again lightly...put it oven wrapped at 300* the cook until reaches desired tenderness..turn oven off and let brisket cool...its good

@INTROBUST 2 жыл бұрын

Another common w from Wirby

@rubenponcejr3801 2 жыл бұрын

Sometimes my briskets burn on the bottom. Smoker temp never gets above 250.

@caesar90291 2 жыл бұрын

I tried both Lawrey's and Season-All. Lawrey's is a bit less salty. Thanks again for your help.

@_Garrison19 Жыл бұрын

I'm all for doing what works, and obviously your method works, but Match Light? You can't use another brand or style of charcoal?

@itszachdude909 9 күн бұрын

This may be a dumb question, but does the brand of Pepper used matter and if so what brand of 16 mesh pepper is recommended?

@kylemcgoo5388 2 жыл бұрын

1 1/2 cords for 3 days holy shit

@Jin-xp8ez 2 жыл бұрын

No tallow during wrap?

@mikeshevlin 8 ай бұрын

Jirb, your wrapping in foil rest now, correct?

@jirbybbq 8 ай бұрын

Yep!

@ryanwong345 2 жыл бұрын

What is being sprayed on when you guys are wrapping? Looks too clear to be tallow

@bennysbarbecue480 2 жыл бұрын

How long do you let the briskets rest before putting them into the warmer?

@dank9288639 Жыл бұрын

8-10hrs

@johnnyv3260 2 жыл бұрын

Any recommendations to improve smoking a brisket in a pellet smoker? Would love an offset but live in Hawaii and they don't sell any here/shipping is insane. Currently using a Traeger smoking at 225 with oak pellet smoke tubes and Lawrys, Kosher, Pepper rub. Start smoke for few hours at 180, increase to 225, then bump up to 280 after wrapping with tallow. Any advice appreciated! Cheers!

@maxa2826 2 жыл бұрын

Don't use the smoke tubes. Smoke at 225 till they hit 160 then up the heat to 260 for the remainder. Don't wrap until time to rest. Add a tablespoon of sugar to your rub. Let a bit of tallow drip into your firebox as it renders (could drill a couple small holes in the traeger deflector plate to help with this). Choice of pellets has a huge impact too - look for a 100% hardwood pellet.

@carlositurralde7387 2 жыл бұрын

I lived in hawaii as well I suggest look for a weber smokey mountain or maybe even a drum smoker as well. Trust me buggas get Action!

@pelekibland 2 жыл бұрын

Cook at 180° for fourteen hours. Wrap, kick smoker up to 275°. Done in 2-3 hours.

@Spence-po6xp Жыл бұрын

Quick question guys I noticed that your briskets are super dry when applying the seasoning, how do you get them that way?

@stefan-t-- 2 жыл бұрын

secret rub, we need to know the secrets! I love to see the no-wrap and pulling at 195ish, I thought my last flat was too moist / soft so I had to cut it a bit thicker than I would like and I pulled it at 206 because I was trying to go by feel and the flat felt pretty tough at 203 so I let it go to 206. My feel is probably just off, need to calibrate it

@alexaguillon7904 2 жыл бұрын

Sooo I’m at brisket two after being schooled by Jirb. I just used “adobo” seasoning from restaurant depot instead of season all and I found my signature swag. But I think the key there is to find a seasoning in the small granular form as season salt and have fun brotha. Find yo thang. I’m Mexican, so I’m always tryna put Latin flavors in my bbq because that’s what I like. That’s the true spirit of bbq right? Someone like Lord Jirb lays down a foundation, we take it and interpret it in our own way and make it ours.

@ct7241 2 жыл бұрын

Black Pepper and Lawry’s Seasoned Salt

@jonahdimichele5125 2 жыл бұрын

What are thoughts on trager grills to achieve a product like this

@nnader1 2 жыл бұрын

Hi I have a question regarding black pepper. Do you use the 16 mesh or any coarse black pepper? It’s really hard to find the 16 mesh. Thanks in advance

@DoWorkFilmz 2 жыл бұрын

Lane's barbecue sells it on their website.

@AntsBBQCookout 2 жыл бұрын

The king.. has returned 😤😤🦍🦍

@JPEBeard 2 жыл бұрын

Why cook fat up? Would you do this in a pellet smoker?

@brandonlee9456 2 жыл бұрын

y’all wrap only to rest now?

@oso8595 Жыл бұрын

How long is the Rest period at 140

@seandankers2631 2 жыл бұрын

Chuds secret - got it.. :)

@jirbybbq 2 жыл бұрын

Huh?

@Djsmartguy 2 жыл бұрын

Trust me it's the other way around...I follow every bbq channel known to man...I know who's pioneering and I know who's copy cating.

@seandankers2631 2 жыл бұрын

@@jirbybbq Chuds rub when you were adding the rub to the brisket.

@seandankers2631 2 жыл бұрын

@@jirbybbq Enjoy your content. Was referring to the color - it is very chud like.

@jirbybbq 2 жыл бұрын

@@seandankers2631 it isn’t chud rub. It’s mad scientist rub

@nc9238 Жыл бұрын

What is Topolino?

@dylanberry149 2 жыл бұрын

toepoe!

@bolivianPsyOp Жыл бұрын

What was that that you were putting on the logs? Is it fat?

@bolivianPsyOp Жыл бұрын

Well nvm, if I would have waited 10 seconds you answered the question :)

@jasonanderson2822 Жыл бұрын

I thought u rest in foil ?

@blakebrunson3093 5 ай бұрын

if you can answer this question, Jirby, is the secret rub the seasoned salt or all purpose rub you sell by chance? briskets look sexy as hell

@kevinrundell3919 2 жыл бұрын

Lighter fluid. ??????

@jimmywang9011 2 жыл бұрын

Nasty

@kentrodriguez6756 2 жыл бұрын

😂… he knows what he’s doing, #1 bbq in Texas

@lyleswavel320 2 жыл бұрын

Eco Green lighter fluid, no petroleum

@miguelvillanueva4816 5 ай бұрын

You're not holding ribs and turkey for 14 hours

@JPEBeard 2 жыл бұрын

No way I would use lighter fluid!

@greggnowell8296 2 жыл бұрын

Weed burner for me.

@fccoz8348 2 жыл бұрын

I almost feel like this guy is trolling us bc of all the other videos by all the other greats revealing all their secrets when cooking. It’s like he’s breaking these rules on purpose to mislead you. I don’t blame him though. Even all those other videos by Franklin and others, i doubt that they’re gonna tell us EXACTLY what they do to get their meats so moist and tender.

@benbacher 2 жыл бұрын

For the pools of fat you could always cook them upside down 😉

@MR-hb5mu 2 жыл бұрын

Uh… um… uh

@bourbonbrewque9433 Жыл бұрын

The rules are, there are no rules its bbq peeps not brain science!

@bar20bbq70 Жыл бұрын

So just about everything in this video goes against what I have heard for the last 20 years from the BBQ experts some them yall even worked for. This leads me to believe that some people in the Kingdom of BBQ are so full of shit. The Truth is out there.