Jirby BBQ

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@BoogityBarnes 23 сағат бұрын

Love your style! Thank you. You are bring the pleasure back to ‘cueing’! The easy! The fun! Thank you.

@Alex-ye1br 3 күн бұрын

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

@yz450pro 4 күн бұрын

This video when referring to seasoning completely contradicts the video he did with meat church about doing beef ribs. In this he says he uses way more pepper than brisket in the meat church he says he uses a lot less than the brisket.

@globalvision9036 5 күн бұрын

No secret, you love what you do! Great video

@jontaylor7455 6 күн бұрын

Can this method be broke down into smaller pieces and used on a old country pit and what size splits would you use want to use maybe a 12x2 or 12x3 or should I use smaller

@sergiomtb55 7 күн бұрын

I freaking love your comment about the dirty smoke. People get crazy with that clean smoke only.

@tashmitkhan2853 8 күн бұрын

Deafheaven shirt goes so hard

@danhaley9021 9 күн бұрын

Uhhhh

@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?

@Coffee_Boertjie 11 күн бұрын

Martin here from South Africa. We have an idea to put the fire box below the smoke chamber and then connect with a pipe like yours. Do you think the smoke chamber will be compromised in our design? Obviously we cant get your smoker here by us so we have to build our own

@pitmasterd1 13 күн бұрын

Love the content and the vibe! Legit eats @ Goldee’s! 😎

@brandongilkey6564 14 күн бұрын

Top notch video check! So much experience at such a young as is truly amazing.

@brandongilkey6564 14 күн бұрын

Thank you for the great content Jirby!

@nash714 16 күн бұрын

Thank you,, you are so kind to share your knowledge and expertise

@ericlenweaver1 17 күн бұрын

What tye of wood are you using? Oak?

@user-qd5gt9mr9m 17 күн бұрын

Great video. Will definitely be making some changes to how I slice the point. That method looks perfect

@nelsonerobersonjr7153 19 күн бұрын

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

@nelsonerobersonjr7153 19 күн бұрын

Where do I get those large jars of seasonings from

@danielmason1562 19 күн бұрын

Nice video. I like that you sl3nt some time talking about keeping it moist

@LawOfficeofJimBodin 21 күн бұрын

Very informative!.. the dance at the end or it didn’t happen 🫵

@socalducky 22 күн бұрын

Thanks for all the info! What warmers do you use?

@alfromtx245 22 күн бұрын

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.

@tommymoua3274 23 күн бұрын

Y’all must be balling cause I saw 35$ for a full Dino rack, that shit is 90$ in Cali

@stephenneal503 25 күн бұрын

Uuuuuuummmmmmmmmmmm

@saics 27 күн бұрын

Is it ok to leave the fat and Silverskin? Looks like you left it in this trim

@LawOfficeofJimBodin 28 күн бұрын

Super informative. Good teacher w/ easy personality to listen to. End every video w a dance yes. what cutting knife r us using?

@socalducky 28 күн бұрын

Great work! Help me out, is 16mesh pepper the same as Costcos Kirkland Course black pepper?

@MrColeman631 18 күн бұрын

Yes

@alfromtx245 Ай бұрын

How would you apply this with the Goldee's foil rest method? Same basic idea and internal temps based on tenderness / doneness?

@alfromtx245 Ай бұрын

OK, this is awesome. So many of the BBQ channels out there say to start the rest right after you pull it. There's only I've seen that recommends first letting it drop to 185 internally. But you're saying 130, 140, or 160 based on how done and tender they are. I've been perpetually frustrated. My briskets taste awesome, but they're just shredding and falling apart when I try and slice them. Now I think I know why. I have 2 briskets in the frig right now and I can't wait to make this adjustment. Thanks for the great material!

@cjb5490 2 күн бұрын

Never put them in a cooler or oven right away after cooking. The temp when you pull them is still increasing, and if it’s continuing to increase and you put them in an enclosed container, it will continue to cook and over cook which is why your briskets are shredding. I would advise against rapidly cooling them in a fridge. Instead, set them out at room temp for an hour, then throw them in a pellet smoker at 140, or a cooler, oven, etc. you will have much better results and your meat shouldn’t shred if you cook to tenderness. Never cook to time, or temperature. Cook to feel. The easiest way for me to “feel” is using a thermometer probe, and when sticking it in it is like butter in the point and flat, I know it’s done. I don’t look at the temp, I’ve had briskets done at 195, and 205, so never solely base it on temp.

@alfromtx245 Ай бұрын

This is really good. I don't mind the more scaled down production because the content is great. One thing I would vote for is seeing a video on doing a brisket on a kettle grill (weber, sns, etc.). Keep up the good work!

@jakefalcon8727 Ай бұрын

Love how he encourages people to do their own thing. It takes 1 million racks of ribs to get great at it that’s the secret. Make mistakes and find your own way

@Martin-xr1mo Ай бұрын

You famous yet ?

@jdl1276 Ай бұрын

wow, pro tips flowing throughout... thanks so much from Georgetown TX

@kjac23 Ай бұрын

The brisket was great don't get me wrong...but the pork hash or I think you called it Kennedale stew when I was there...omg it's what I smelt when I walked up and by far the best side I've ever tasted. Do a video on that please!?!

@gagegleinig5492 Ай бұрын

Just got a goldees pit

@jirbybbq Ай бұрын

Let’s goooo

@gagegleinig5492 Ай бұрын

@@jirbybbq I can’t wait for some cooks on the pit from you! Those chill backyard voiceover videos are goldmines of info.

@frankdukes5674 Ай бұрын

Agree that a little dirty smoke is no big deal. Disagree that 4 hours worth is only a little bit. We each do what works for us 👍

@freightshakerclassicxl2728 Ай бұрын

Id like to see it with an off-road weel package.. its my biggest hesitation and probably why im ginna go with the volunteer as i really need some larger wheels .. also im curious why no smoke chamber ?? Most of the others out there in this size and price range all have some sort of smoke chamber or what ever on the stack side ?? Was there a reason for just going straight from the cook surfface to the stack ?? Or was it just to try to keep the cost down as much as possible??

@kjac23 Ай бұрын

why does one have 4 bones?

@Uncleron1988 Ай бұрын

One of the best beef rib techniques I’ve seen. Going to try it for first time. You explain it very well

@andrewshort2243 Ай бұрын

isn't there coffee in the 3rd sauce? not on the list in the description.

@ctGONZOles Ай бұрын

This is an extremely insightful video. I’ve been allowing the juice boil to occur for quite some time can’t wait to experiment on avoiding that. I saw your flat was probing like 170 when middle was 195. Is it ok to have the lean that low or does it carry through during the hold?

@tpharo34 Ай бұрын

Excellent well done 💯

@deanvistnes6704 Ай бұрын

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

@nappinj12 Ай бұрын

What size turkeys you buy

@brunorondou1353 Ай бұрын

Wow Chuck en Jirby mooie video,zeer leerrijk voor beginners al ik😊 ik ben helemaal verslaaft aan jullie you tube filmpjes en natuurlijk aan de briskets. Zelf heb ik een weber kettle en oefen elke week. Jammer dat jullie zo ver zitten anders kwam ik welke elke week bij jullie eten.😂 Ik deel hier veel in Belgie over jullie lekkere manier van roken en lekker eten te maken. Ik hoop dat heel Europe de smaak te pakken krijgt zoals bij jullie in Texas. 👌 Ik ben gewoon in het verkeerde land geboren 😢 Grtjes Bruno en veel filmpjes maken he 💪💪💪

@John-om5dm Ай бұрын

How do you control the temperature?

@jamesclements3612 Ай бұрын

You literally say "uh" more than Obama. It's painful to listen to. With that said, good show.

@Gr8Tortuga Ай бұрын

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!

@geogadget1 Ай бұрын

Why does the Lawry’s in this video is orange and the Lawry’s season salt around my way is red?

@MrColeman631 22 күн бұрын

They are putting something else in the lawrys they are not going to give away they’re secrets

@ShawnRomines Ай бұрын

Very cool. Thank you.

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