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!
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.
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
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.
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?
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!
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
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.
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
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.
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
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.
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
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 !
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!
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.
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
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
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.
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.
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.
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.
