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.

“I was the first one to put it on anything.” 😂 best videos out right now

And so I begin my binge watch! You dropping knowledge bombs left n’ right! Love it!

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.

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

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.

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!

been cooking my briskets and ribs with this, and its been amazing every time, thanks, king 🙏

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.

Wow! again, I learned a lot! Thank you!

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.

I saw Chud use this in his Tell All Video. Good job on being top restaurant in Texas monthly

Always so much useful info

Video was done very well appreciate the content

Always get compliments on my brisket..but going to give this a try...thanks for vid

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!

Why am I just now seeing KZfaq show me your channel 🤦‍♂️….best trim and seasoning video on KZfaq….next video 🙌

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 😉

Great video brother

Thanks. Good video

Yup! I subscribed 👍🤘

I use salt pepper and garlic and mix the 3 together and it tastes amazing

Congratulations on being #1 in TX.

Great video! Thanks! Quick question. I know you mentioned using 1855 beef. Are you using upper 2/3 choice or prime?

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

love all your videos... no need to visit the restaurant now... thank you!

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.

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?

I'm trying Lawry's on my next brisket.Thanks Jirby!

Great tip

@fikscue sent me here...great content brother.just subbed

Thanks for your tips! Quick question, why no lawrys on the bottom side?

Can confirm when I used tallow as a binder it washed all the flavor out. I’ll be changing my rub method for sure.

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?

How long do you let the seasoning set up before you put it on the smoker?

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 ?

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).

Very nice video, do you let the rub set overnight ?

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!

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

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

Can you link to good quality salt and pepper brand that you use/suggest. Thanks for the very good videos

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.

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.

what proportion of mustard and pickle juice? thanks..this is outstanding info thanks

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 was just curious about how much pepper salt and lawrys you use when you season with the pepper and salt separately, not mixed together?

Goldee’s brisket is way better than franklins. What kind of kosher salt? Morton’s or diamond crystal? And for the pepper 16 mesh?

Can you use the mustard and pickle juice mixture on both sides? Why you only put it on onside?

Just curious, did intentionally season the meat side lighter than the fat cap side?

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!

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

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!

Have you ever tried Tony’s instead of Lawry’s? Think it might be good.

Jirby for life! I said once and I’ll say it time and again, I fks wit Jirby!

Lawrys has been in use for years.

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.

So 2 cup pepper 1 cup salt and 1 cup lawlrys should do?

Have you ever tried lawry's with black pepper seasoned salt?

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

Excellent video. Now, when you say Lowry’s, you just mean regular old Lowry’s Seasoned Salt?

Mad respect for your skills, and thanks for this. Dill pickle juice, or sweet? Thanks Boss!

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!

This might be a dumb question but... what kinda Lawry’s?

What does the pickle juice add?

Jirby I feel like this shouldn't be free! You rock

Ok, John Lewis, made me smile

Where do I get those large jars of seasonings from

what kind of lawrys? is it the seasoning salt or the original?

By Lawry’s is it the Lawry’s seasoning salt?

How much pick juice in the mustard?

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?

Look at how fast that rub absorbed

Im from holland. Can you explain what Lawrys is?

Mad Scientist BBQ next video.... "The Franklin BBQ Secret: Don't use a shaker".

Why mix pickle juice with mustard as a binder?

8:48 OKAY! TALK YO SHIT THEN 🤣

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

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

turn on CC for the Lawry's - everything from virus to lattice, to flowers! LOL

Great video! What's the ratio for mustard to pickle juice binder?

Jirby how much pickle juice do you add to the mustard?

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.

that John Lewis style

Hey Jirby, great info! Do you use Morton's kosher salt or Diamond Krystal, or other? Thanks and keep the videos coming!

Low sodium or regular Lawry’s?

Is that Lawry's season salt, or some other version?

Any reason for that bald spot on the top left?

So smoke is attached to the fat side

Kosher salt and Lawrys seasoning salt?

I see where “Goldees” was born👍

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.

So from what I'm gathering you cook fat side up?!?! And serve fat side up? I think it looks like a better presentation but I turned it in for comp once and they rejected it saying no fat side up... WTH Thanks in advance. You seem like a good dude.

Good video. Needs better sound.

it seems like if you apply the rub length wise you would waste less rub.

Anyone know what ratio of mustard:pickle juice? Is it 1:1?

What’s the last one?

Can you be more specific with the lawrys

Name of your jesturant??