The best and most informative video on brisket I’ve ever seen. I can cook one but slicing properly has always been my weakness. I can’t wait to follow these instructions. Thank you for this.
I never get tired of watching these videos. I feel like the most important reason to rub with tallow is to keep that slice from oxidizing. Otherwise the clock is ticking between the moment it's cut until it goes in someone's mouth. If people are taking pictures of their tray of barbecue, the tallow is buying time, like a thin shield over that exposed slice. It's even worse if you are inside with the AC blasting.
I’ve watched too many brisket videos to count over the last few years. This was by far the best. Thank you for detailing the different ways you slice the point for service, eye opening. I shall mirror this on my next brisket cook- Subscribed!
i don't know if you guys even bother to read comments on your older videos but I am working my way through all your videos. I really love the fact that Jirby is so honest and his personality just shines through, that's who he is and God love him for it. Anyway fantastic and very informative video so a big 👍from me. On to the next video. Cheers Al
It's really cool the way you break down your process. For me, hands down the most useful how-to videos on bbq. I'm very grateful to you Jonny for elevating my game. And so are my friends!
This dude is legit. Listen to everything he says. He is up and coming! I was honored to have the pleasure of trying his and his wife's brisket (and meeting them) at a bbq event in Austin. Their food was by far the best of the day. Everyone I talked to said the same. The other cooks were good, but Jirby's really stood out. We will be visiting his restaurant soon. My wife loves their sauce.
@@piratelute8934 man, I should probably edit that. I'm not sure that was his wife. The bbq girl on his channel. I just assumed they were married. Both SUPER cool people tho! My apologies if that wasn't his wife.
Love your channel! Just found it and am hooked! You're quite the pitmaster, Jirby! Really enjoy the discussion around why you are doing things and your methods!
That is by far the best slicing video out there. -update. Made a brisket using your slicing and seasoning techniques. I have been a pretty good brisket cook for years but this really took my game to the next level. Can’t wait to get to ft worth to try your place.
Great info on all your videos, thanks for the info on slicing in on the flat now I won't have the little scrap pieces on my slices hopefully! Keep it up
Your teaching me so much very different from my favorite subs like meat church How to bbq right all things bbq...all great channels but this is what I been wanting to learn plz keep them coming brother!
Ok. I watched all your videos tonight. Decent stuff. Question: since it is pretty clear that tallow will dampen the flavor, I know it does mine, have you ever tried salting the product after cut right before you give it to the customer, or salting the board tallow? Or salted tallow? I’m a back yard guy and often times I’ll sprinkle some kosher salt on a pre cut brisket before I yell for everyone to come and get it. Also, I did hear you say over season your brisket, just wondering if you have ever tried anything I mentioned above. Thanks and keep it up!
Here I was thinking I had the stroke all figured out, being I have 3 kids! 😂 But nope, you taught me a whole new stroke. Are you guys using choice or prime briskets? Appreciate the videos. I’ve definitely learned a thing or two from your videos. MooreMeat KC BBQ
Bro! Thanks for adding that trick about finishing the cut “In” instead of outward…I would’ve never thought of that! Do you own a BBQ restaurant!?! I see your menu with prices behind you in the beginning of the video…I’m from Texas, but I live in Louisiana right now because of the military. Let me know because your brisket looks legit!
Dammmm I had no idea about cutting in order 😂…of course I separate both parts but I usually just grab the point on either side and slice the whole thing. I’m gonna cut it this exact way next. Good stuff! 🙌
Just wait till you figure out how to truly separate the two muscles from each other. And slice both against the grain. You have to be old enough to be taught by pit masters that are long gone to know and understand the proper way. Lost art.
Hey Jirby, let’s say you don’t have a line, what would be the best way to keep a brisket that has some slices taken out of it hot, fresh, and moist through a shift? Thanks for these videos, they are great.
It's pretty simple. Just get ranked #1 bbq place in Texas and you will always have a line, so need to worry about the brisket cooling or drying out due to no customers.
I am wondering what brand brisket do you use and is it Prime or Choice? I am in Illinois and cant seem to find a packer that has a point that looks that good.
Ever thought of lightly seasoning tallow to get rid of blandness?? I know some places have put their rub in blender or coffee grinder and hit meat with light dust as served. Seasoned tallow might do same. Or might F?&k up perfectly good meat. 🤣🤣
BBQ debunked. All the places cheat. Love the straightforward content. It is only cheating if you conceal what you are doing from the public in an attempt to deceive them. Tell it like it is and what you do. Let others try to copy if they can. When someone says "it is a secret", I ask "what are you trying to hide?"
Finally we see a brisket cracked open and man, was it worth the wait 🤤 appreciate all the tips you include in all your videos, you've got a lot of knowledge to share and you don't hold back! Love your content man, just a suggestion but have you considered buying a lav mic for your videos or tried to eq out the background noises (lights, fridge noise, etc.). The audio wasn't too bad this video but the further you are from the camera, sometimes it's hard to hear you.
@@jirbybbq Haha if you need a cheap solution I use the powerdewise lav mic. It's like 40 bucks on amazon but the quality is cash my G. But it's wired, so it can get pretty annoying and in the way at times. But it still beats paying hundreds for a quality wireless lav mic.
