Salt & Pepper Only: Play Action Fake of the Barbecue World?

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19 авг 2021

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Комментарии : 2,2 тыс.

@MadScientistBBQ 2 года назад

For those wondering, these are the rub Proportions John Lewis left in the comment: 8 parts coarse ground pepper 3 parts Lawry's 3 parts kosher salt (I would recommend diamond crystal as it is less salty, but he may use morton’s) 1 part granulated garlic. Rub it down with a half and half mixture of hot dog mustard and pickle juice first before sprinkling the rub on. Also, I’m fairly certain he uses dill pickle juice. As far as “parts,” I think you just need to use the same volumetric measurement. E.g. 8 TBSP Black Pepper 3 TBSP Lawry’s 3 TBSP Kosher Salt 1 TBSP Granulated garlic You could do this with 8 cups black pepper, 3 cups Lawry’s etc. You could even do it with gallons if you’re really ambitious. Just make sure the measure is the same. Hope this helps. I’ll do my best to get back to anyone who responds to this for a week or so after the video is posted.

@TheJACKCOLORADO 2 года назад

I wonder if it is Diamond or Morton Kosher salt. Morton is a bit smaller flakes and if he uses Diamond and you use Morton you can really over-salt things

@MadScientistBBQ 2 года назад

@@TheJACKCOLORADO extremely good point here. I would go diamond crystal, and if it needs more salt, that’s better than having too much. I’ll edit the post above with my recommendation.

@pete3011 2 года назад

What might be going on with the Lawreys is that it might have MSG- listed as "natural flavors"" on the label. I make a lot of Cajun food, and when I stated adding MSG to it, it had the same effect that you describe with your brisket, it basically took the flavors already there and kicked them up a notch, especially the hearty flavors. Might be worth experimenting with. As far as MSGs rep goes, that was just a bunch whiny of health food nuts in the 80s and 90s looking for something to complain about. Its been walked back a bit recently, though many walking it back are trying to place the blame for MSGs reputation on absurdly stupid reasons I wont get into here.

@thestandardbarber1708 2 года назад

Once you go very large you better go by weight

@thestandardbarber1708 2 года назад

@@pete3011 Lawry's says no MSG right on the bottle

@freeshrugs7069 2 года назад

I love that you and your wife are just chilling in the kitchen together talking about the subtle differences in a table full of briskets. That's a good life.

@bobbobbinson1841 2 года назад

Ahh the magic of video editing.

@mrpink3338 2 года назад

Being I'm a chemistry nerd, I'm gonna get a little technical for a minute. Meats have a ton of glutamic acid or glutamate. It's in the proteins itself and in the gelatin that's rendered in long slow cooks. You mix that with all the salt in rubs and you have a recipe for super savory, like MSG(monosodium glutamate) savory. Garlic or onion has sulfer compounds that heighten the flavors in meat making them even more savory. Vinegar, whether it be from the mustard or just a fine mist interacts with meat, breaking it down and making it more tender but interferes with the browning process. Pro cookers typically have sealed doors and has a higher than atmosphere pressure forcing smoke deeper into the meat and cooking a little faster. Pro tip: if your BBQ messes up your stomach its probably over smoked or dirty smoked. Dirty smoke(sooty) like what you get when you soak wood chips or spray a fire with water, contains potassium hydroxide. Potassium hydroxide and fats from cooking meats, make soap. The soap may not be detectable on taste but it interferes with digestion. Good clean blue smoke and wrapping avoids this.

@TechTails 2 года назад

@@lucabrasi1486 agreed. Im into chemistry too and this was entirely a useless read

@kanakamaalea 2 года назад

Everything he like so much about the second one can be solely attributed to the MSG in the Lowrys.

@mrpink3338 2 года назад

@@kanakamaalea Probably. Thats kinda what I was getting at with this post. Meats that you typically slow cook contain a lot of glutamate. The other stuff was just tidbits of info that can help people with their cooks.

@garys5175 2 года назад

Good info, thanks.

@knifemaker2472 2 года назад

You mean lye….?

@robrayne9144 2 года назад

I learned the first brisket I did I used only salt and pepper, and instantly realized it was missing garlic and some sort of vinegar, so next brisket I used salt, pepper, granulated garlic and apple cider vinegar and it corrected the problems.

@johnlewis2266 2 года назад

Cut the mustard in half with the pickle juice, the slather is too thick otherwise and tends to make the bark fall off during the wrapped portion of the cook. Also, change the exhaust on the cooker, you need something more free flowing to set up a stronger bark in the the earlier stages of the cook, it needs to be more crusty before you wrap, and then will soften to the desired level in the paper as it steams at the end of the cook. I always shoot for less than two hours in paper, so time the wrap accordingly, otherwise you end up with pasty brisket at then end

@ryangies4798 2 года назад

Welcome to the party John! Man... See what you've created? Ha! I remember reading your comments on the bbq-brethren pages many years ago. You helped a lot of us out and I never got the chance to thank you. How about doing a video cook with Jeremy, Bradley (Chud's) and Jirby (Jonny @ Goldie's) sometime?

@commishg 2 года назад

Mr. Lewis, you are the unsung hero of the modern era of BBQ. God bless you for speaking out to help backyard barbecuers like me step up our game. Let's face it. Brisket is a tough cut of meat to cook. But a genius like you learned a long time ago how to cook it. And now you have courageously dared to share your wealth of knowledge to help people like me cook it right. I tip my Stetson to you. I would fly all the way to South Carolina just to buy you a beer. And Jeremy, thanks for having the courage to unlock the secrets of the BBQ masters. As lean as brisket is, the secret is more than just salt and pepper and low and slow. My dream video is Jeremy going to South Carolina and doing a video with you, Mr. Lewis, the unsung hero of American BBQ.

@Drifter-fx4pn 2 года назад

You should knock up a video or two about how to go about it then leave it at that. Got to be better than these guys tuning in for their weekly episode of 'guy cooks a brisket and craps on about some random thing'.

@bryanteti8887 2 года назад

thank you John. As a Charleston native your bbq restaurant opened my eyes to what truly great bbq can be. though I have moved away from the low country I tell everyone I meet about your restaurant and what a brisket snob I have become because of Lewis's. even sport my Lewis barbecue shirt around town.

@KevSal 2 года назад

Wow your tips escalated my brisket, I remember reading that interview and immediate started using it in all my bbq. Thanks!

@danielwilliams5601 2 года назад

I appreciate the humility shown and actually admitting that someone else’s barbecue is better that’s what improves all of our cooking skills.

@Lemiwinks55 2 года назад

I absolutely respect when after he tastes his own food, the reaction isn't always it being the best thing in the world.

@MadScientistBBQ 2 года назад

Thanks man. I’m not the best, but I’m doing MY best and trying to pass on what I’m learning.

@williammills7778 2 года назад

@@MadScientistBBQ it's why you are my favorite pitmaster on YT😊👍

@sayhello203 2 года назад

this is it, the reason Jeremy is the go to guy for improving technique. Lots of great pit masters on youtube but very few people seem to take an objective view of the results

@underbossross7704 2 года назад

@@MadScientistBBQ I watch nobody else's bbq videos yours are always the best

@ItalianoDelSud7 2 года назад

I finally pulled the trigger on trying the lawry’s. I did black pepper, salt, lawrys, and garlic powder. Rendered my own tallow and smoked that which i added to the wrap. 50/50 acv and water spray. I really think it was better!

@ndm1335 2 года назад

man why u kill someone just for some lawry's bro.

@MinnesotaFats 2 года назад

It's in my rub now. It's legit

@allenblocker253 Год назад

My "secret rub" for almost everything I BBQ or grill has been pepper, salt, and Lawry's. It has been the best all-around flavor enhancer, but especially on brisket. This video makes me feel better. I've heard the "salt and pepper" only perspective for a long time, and felt a little like I was cheating; but my rub always tasted better to me than just salt and pepper, so I stuck with it. It's nice to hear that it's not just me. Jeremy, your videos have made all the difference in my pitmaster journey. You rock!

@tbonesied 2 года назад

Jeremy, I've been to both Franklin and La BBQ and this past March went to Charleston and hit John Lewis BBQ. Couple of things, he actually does seem like a great dude. My buddy was wearing a Franklin BBQ shirt and he walked by and noticed it and he stopped and talked with us. After talking for a bit he asked if we'd like to check out the BBQ pits. His BBQ is fantastic and if you ever go there he also has a little taco truck on site that makes some of the best breakfast tacos with fresh tortillas that i've ever had. He genuinely seemed like a great guy, as are most BBQ people that I've met honestly.

@osmos3 2 года назад

John Lewis BBQ is fantastic! 🤙🏾

@tbonesied 2 года назад

@@osmos3 Yes it is. Obviously the brisket is up there with some of the best in the country but I appreciate that his sides are good too. The sides at Franklin are trash imo. That green chili corn pudding at Lewis is really good. Also down the street at Rodney Scott has the best collards I’ve ever had, and his whole hog bbq is damn good also.

@UA8JK 2 года назад

Just a heads-up the taco truck is no more as they prepare to turn it into a brick and mortar. I know I live there and I'm bummed I missed it as well. The new offerings at the truck are cheese burgers covered in Lewis's favorite hatch chili cheese sauce.

@dblood8529 2 года назад

This place is in Charleston? I’ll have to check it out!

@afinecupofcoffee8476 2 года назад

This is too cool. My wife and I go to Lewis bbq every time we're in Charleston but I had no idea John Lewis was the connection. No wonder it's so good!

@jamesdyksterhouse2902 2 года назад

Jeremy, I’m new to the smoking world. Your videos are great; I have been watching and learning for a while now. I enjoy your competency and ability to articulate your thoughts. I love your enthusiasm and keep up with the videos. I’d love to see other recipes beyond the typical bbq as well.

@abushfield71 2 года назад

Franklin learned how to smoke from Wayne Mueller, when he used to run a bbq food truck in Austin. Wayne moved back to Taylor,TX to run his grandpa restaurant Louie Mueller. Wayne’s pepper n salt ratio is 9 parts pepper to 1 part salt. My son and I have been touring Texas bbq restaurants for the past 4 out of 6 years during spring break and our #1 favorite is Louie Mueller. We also judge the restaurants by their lean slices not fatty. True Pitmasters will make the lean slices just as good as the fatty. One thing we’ve also learned is it’s best to try these restaurants when they first open. That’s when you get the freshest of briskets.

@CoolJay77 2 года назад

The 9 to 1 pepper to salt explains the thick crust on Louie Mueller briskets. The brisket at La Barbecue, which has a lineage to Louie Mueller seems to have a similar bark.

@therock75211 2 года назад

Haha I love watching Jeremy’s videos and seeing how shocked he is with his cooking seemingly every time he tastes it.

@garylittles617 2 года назад

I'm going to start out by saying I have been following you for the last 4 years I truly believe you when you say something I really appreciate your content because out of everybody that I follow you have amazing content. So I thank you for being honest.

@dubbs1218 2 года назад

Thank you for confirming what I’ve always said. I tell my friends that no one professionally cooking uses just straight S&P on brisket. I’m always trying new things on my briskets, I made a good brisket, but I want to make a great one and this video (all your videos) helps us backyard warriors get a little bit better with each video you post. The honesty in your videos is what makes me trust them. You can admit you still have things to learn and try out. That’s what half the fun of smoking is!! So thank you!!

@unclealzbbq2185 2 года назад

his briskets cost 160 dollars look them up....

@Vjhernandez1964 2 года назад

Thanks for all the videos brother! I’m new to smoking, and your videos always give me clarity and something to strive for. I have learned so much already!

@MrMongoose32 2 года назад

I’m always learning from your vids. Love it! Thank You

@jlopez47 2 года назад

Kudos to you and your wife for displaying the rub recipe! I'm trying that on my next brisket

@Renagade2287 2 года назад

I did the lawrys recipe for the first time on my Yoder 640 pellet grill and this was EASILY the best brisket ive ever done. Also took it a step further and injected the flat with beef tallow. The bark this seasoning produced was none i had ever experienced before on a pellet grill. Thank you for this video.

@philipbridler 2 года назад

Lol. Gross.

@ssghostleviathan9820 2 года назад

@@philipbridler ok

@NotOurRemedy Год назад

@@philipbridler what’s gross?

@djw-8280 2 года назад

As a Green Bay native and MASSIVE Packer fan and rookie smoker you could not have used a better play to show Play Action Fake. Go Pack Go! and great video as always

@angelogandolfo4174 2 года назад

Great work! Very interesting!! Also, I’m LOVIN’ the blues-y, slide guitar background music, super cool!

@WishingWellBBQ 2 года назад

Very interesting. I’ve actually always thought that Salt and Pepper only briskets were really good, but I think a couple of extra ingredients really make the difference. I may have to give this one a shot!

@KH-vi9tu 2 года назад

The shout out for Amazing Ribs and the Harry Soo video brought it all together for the influencers of my own winning rendition of brisket that has won the tastebuds of friends and families for several years. Thank you!

@jasonrodriguez1947 2 года назад

I am definitely going to try the Lawry method next weekend! Thanks for your videos! Love your work and can't wait!!!! 💯🎯✅💪🏽

@morley3810 2 года назад

Awesome! Football and brisket... 2 of my favorite "weekend" things in the world!

@thephoenix9303 2 года назад

Really appreciate your honesty and willingness to say, "Hey, I am willing to see if there is something even better than what I have known all of my smoking life." Nicely done. I am going to try it your suggestion on my next smoke.

@thefacebiters 2 года назад

Yeah cults of personality deserve to be challenged.

@Glamisemt24 2 года назад

Well said

@philliphayden2727 2 года назад

Cigars are nice occasionally.

@davidb9547 2 года назад

Back in the day when Fraklin was in diapers. 40 or so years ago almost everybody used Lawry's as a base. We did it at our place. Everyone did, then salt became a thing, we all cut back on salt and started making our on blends. No trimming, no over night seasonings. Now SPG+cayenne pepper. Everyone loves my brisket and I usually like there's when I knew they did something different. I was just south of Kilgore TX then. Good smoked brisket was everywhere. ✌🤟🖖

@JayRamboe 2 года назад

I used Lawrys on everything when I was young

@capitalizingondumbmoney1679 2 года назад

@@JayRamboe its called high blood pressure

@whiskeyjohnston 2 года назад

My friend! I’m in Kilgore right now! Henderson?

@davidb9547 2 года назад

@@whiskeyjohnston Turnertown crossroad

@craigluhr7243 2 года назад

This is true. I was part of a team cooking at the The Houston Rodeo back in the late 70's. Everyone used Lawrys and pepper on packer briskets. Dry rubs of any type were allowed. The brisket was tagged before it went on the smoker. Injections, marinades, wet binders, and any sauce or tallow was not allowed. We never wrapped either. Our brisket was some of the best. Franklin's is over priced and over rated. Its hard to f#ck up a prime brisket especially when you confit it in tallow. There are numerous places in Texas that have been around for 40 years or longer that are better. Just go to Lockhart and you will find at least 2. The hype about Franklin's is amazing. Texas BBQ was about taking cheap cuts of beef like brisket and shoulder clod and making it great. Steel pits were made to be portable. Klose Pits was one of the first to make and sell steel pits. Most joints had brick pits.

@keithatkinson7649 2 года назад

Wow, another fantastic video Jeremy. I really like the way you explain stuff...

@bradwilkins5264 2 года назад

I love your videos. I am a back yard bbq'r that has used a weber 22"er since i can remember. This saturday , Aug 28,2021, I will be smoking my first brisket. Just a simple Costco Prime. I am going to utilize the lawrys recipe. I can only hope to have folks be half excited as you guys get with these. I am hoping my months of videos and literature reading and watching pays off. Thank you for the time you put into these videos. tehy really do help us rookies who only cook for family of 4 or small group .

@roderickolds7560 2 года назад

This has inspired me to experiment more. I love the content. Keep it coming!!!

@mattybearvids 2 года назад

Growing up my family's version of "salt and pepper" was using Lawrys seasoned salt and Lawrys seasoned pepper for burgers and steaks and pretty much any meat that hit the grill that you would season. So that flavor is very familiar to me. I now add garlic salt or garlic powder when doing beef at home.

@ndm1335 2 года назад

man ur touching my Lawry feelings over here

@taylorbaker5690 2 года назад

I love your channel so much. I've wondered this for years.

@lifeOfBarneyMusic 2 года назад

Hi man. I am just starting out my bbq youtube channel (about 1.5 years now). I really love learning about BBQ and seeing the youtube pros like yourself turning out good content and good bbq. This was a fun educational experience lol keep up the great work!

@MrJoelelectric 2 года назад

I’m going to definitely try the lawry method. I love pickles and mustard.

@jasoncrose4328 2 года назад

Your animation with Texas and the seasonings is off the charts! Still laughing.

@kylekromer8047 2 года назад

I've got brisket plans for Labor day and a whole lot of folks to feed. Always been a Salt & Pepper only guy on brisket, so to hear you say you think this is better, I'm excited to give it a try. I've learned so much from this channel, actually the best ribs I've ever done have been from one of your videos. Really appreciate what you're doing. Thanks man!

@UTEXTRACK 2 года назад

Great information. I’m new at smoking and you’re expertise is very helpful.

@waynethompson4315 2 года назад

Jeremy, I happened to watch this video before my last brisket cook. The rub was amazing. The flavor of the brisket was one of the best, if not the best, I have ever cooked. I was also able to apply tallow when I wrapped the meat in butcher paper. Thanks for the tips! Keep up the good work!

@kaolee2124 2 года назад

Hey Jeremy, I also found that recipe years ago online and have been using it for years now. The very first time I made the lewis style, I'm with you, the flavors of the John Lewis one is more than the usual salt and black, but after doing it for years, I find myself going back to the salt and black pepper half the time bc sometimes you just want the simplicity of it and doing the lewis style the other half. You really can't go wrong with either. They both produce a great tasting brisket. I've always been about the smoke and beef flavor of the brisket first, with the seasonings adding to the overall product. Good luck testing. Can't wait to see the videos. Keep it up!

@dens6987 2 года назад

Yeah, I cook my Brisket to please my Wife, and no one else She loves just the Salt and Pepper plus I add Ground Garlic Flacks K. I. S. S. has always been my motto

@Motoman559 2 года назад

@@dens6987 “K.I.S.S. Keep it simple stupid, hurts my feelings every time”

@dens6987 2 года назад

@@Motoman559 What about a "PHD" Camera ?

@bruceharlick3322 2 года назад

Love your vids, Jeremy. Thanks again!

@Bungletronics 2 года назад

I met Daniel Vaughn a couple times back when I lived in Dallas (09-12) and he was still an architect. I bought his book once it came out and followed his blog. He is a great asset to BBQ not only in Texas but also the whole country. I was really happy when Texas Monthly made him their first BBQ editor.

@charlessmith2209 2 года назад

As a fellow BBQ enthusiast and biology teacher, I certainly appreciate the detailed approach you take in your videos. Well done.

@ndm1335 2 года назад

'MURICA BABY

@ourlifeinwyoming4654 10 месяцев назад

Ditto!

@martinbaron2921 2 года назад

Great video!! I'd love to see two briskets with the addition of Lawry's on one as the ONLY difference, eliminate all other variables. No brine, no mustard. Then also your verdict on a comparison to Franklin's.

@paula.2422 2 года назад

Haven't cooked a brisket in ages! I had to come back to this video for the recipe (which I've now added to my book) and I'll check back in with my results....which I have high expectations for. I'll also be finishing with the tallow, butcher's paper, foil boat method. Thanks again! 👍❤

@pkre707 2 года назад

First time viewer. You’re seasoning technique is insane! Such consistent layering.

@TheReapersSon 2 года назад

Hi Jeremy, Having worked for a major food retailer for many years in the past, I learned via research that when a product says _spices_ or _natural flavorings_ it's usually a glutamate derivative if not outright MSG itself. Something in there has to provide an extra "umami" kick. You'll find this is true with many commercial seasonings and products that contain them.

@livinlicious 2 года назад

Thank you! Its very similar to steroid use in the fitness scene. Everyone pretends its not being used, because the audience wants to live in a dream world. But reality is, smoke flavour is subtle. It doesn't create a punch flavour that those brisket create. That punch on you tongue is glutamate. How you get it there has many options, msg, mushroom powder etc, but you have to get it there. I've seen people use MSG mixed with salt just to pretend they only use salt. Its "special smoked salt". Yeah whatever doesn't burst your fantasy dream bubble you child. Only glutamines have the meatiness the clients or audience craves all the fucking time. Stop lying and saying it's something else.

@schneestern3022 2 года назад

Do you think there is something wrong with enhancing the flavor with msg?

@TheReapersSon 2 года назад

@@schneestern3022 No. Some have a reaction to MSG, but others are fine. Glutamates are not inherently bad for you. MSG has its own set of questions, but things like "Yeast Extract" are simply substitutes for the same purpose. Just like in "uncured" meat products, substances such as celery seed extract - which is a natural source of nitrates - are used instead.

@TheReapersSon 2 года назад

@@livinlicious perception is everything. Most people are ignorant to the relevance of substitutes in their food. They see MSG and they freak out, while "yeast extract" is harmless despite the two substances being similar. They're both Glutamic Acid. Of course if one finds themselves reacting badly to MSG they should try other substitutions. But glutamates are essential amino acids that humans cannot survive without.

@mrbobsevil 2 года назад

@@livinlicious Well lawry's seasoning salt has MSG in it right on the ingredients.

@dalemaynard1967 2 года назад

It's a 50/50 mix of mustard and pickle juice for a slather. He's talked about it before.

@nzamecnik 2 года назад

This is correct.

@coffeemochafrappucino 2 года назад

pickle juice? Are You guys referring to dill pickle juice out of the jar after you eat the pickles?

@Advancedbatterytech 2 года назад

Yeah he did indeed talk about a slather

@logansmith9437 2 года назад

@@coffeemochafrappucino yes

@outnumberedbbq 2 года назад

I seem to remember JL posting on a forum that mixing pickle juice and mustard was just a way to thin out the mustard and use some leftover juice so it isn’t wasted. Doesn’t add anything to the flavor.

@dennisfowler1281 2 года назад

I love your videos but this one was great I always enjoy the comparison tests.

@danielcarmack2357 2 года назад

Great info, great test! I will definitely give option 2 a test next brisket! Thanks for the insight brother! Keep up the awesome work!!!

@BackSeatDAWG 2 года назад

I don’t know if I’m too late for you to see this, but I watched a video on the Eater RU-vid page where a pit master says that he makes a 50/50 sauce of pickle juice and mustard to rub down the brisket. He says that using full mustard blocks the smoke from entering, but the mixture allows the rub to stick while not blocking the smoke.

@msp6523 2 года назад

the comment section said he mixed the mustard/pickle juice 50/50

@1ronhall 2 года назад

Jeremy, you do excellent and in-depth instructional bbq videos. I appreciate and learn from each of them. Thanks for your dedication! (And btw, I always used Lawry salt on my long cooks!)

@ndm1335 2 года назад

Lawry Salt is da shit bro

@pchitti241 2 года назад

I worked at a killer little BBQ in my late teens and again in the early 20's, grew up in centr Texas. Our rub was salt, pepper, onion powder, garlic powder, paprika, and cayane. Has been a close to 20 years since I have mixed it up. Was always one of the best briskets around.

@40russia 4 месяца назад

Great video as usual. I'm on several FB bbq forums and always recommend your RU-vid channel.

@DrewLonmyPillow 2 года назад

17:29 it may just be that I was raised on Lowry's. It was the flavor of meat before I knew what anything was. The first time I had a real Lowry's prime rib, it wasn't just the taste of beef, it was the taste of nostalgia. It took me back to my childhood.

@lrrich8023 2 года назад

When the food is so good it puts you in the Mandolorian.

@appa609 2 года назад

what is it like smoked salt?

@Reformedekko 2 года назад

@@appa609 seasoned

@Thermalburn 2 года назад

I do 1 part salt, 1 part Lawry's, and 2 parts coarse ground pepper. I'll add just a little bit of garlic powder and smoked paprika as well. I've found that it gives you that "texas style" taste, but with a little bit of subtle notes for a more interesting taste; subtle enough where you usually cant pin point it. I love subtle flavors in my food and I do it to everything whether is bbq or not

@quinn12 Год назад

it's not too salty?

@vizion9680 2 года назад

Fantastic video with a lot of great information, thank you!

@garrickoestriecher1259 11 месяцев назад

I'm definitely going to be using Lewis' PSG+Lowry & friends. Cooked a 5 lb brisket over 10 total hours. 4 hours, fat side up @ 250; 2 hours fat side down @ 250. Wrapped at 6 hour mark, cooked 3.5 hours @ 275. I'm not sure if the fat was up or down. Rested in smoker for 4 hours @ 150. Temped at 135 F. Put in oven @ 170 until it was brought over & served. Brisket came out very flavorful. Some pieces were a little dry inside, but it got a lot of good comments from everyone at the July 4th BBQ. Really appreciate the video, dude. Your content has really helped me learn how to smoke meat, and my family really appreciated it!

@johncrane1894 2 года назад

Hey Jeramy I was born and raised in Texas and have been smoking briskets for 42 years. Most of that time has been on a 3x7 foot Klose pit. I’ve used a combination of Lowerys Accent, and black pepper the whole time. It does just what you like, enhances the smokiness and beef flavor without over spicing things.

@MaxFeken 2 года назад

Yeah maybe it's just the MSG that making it more scrumptious

@1NSTYL 2 года назад

@@MaxFeken "MSG king of flavour" - Uncle Roger

@pimpovic2 2 года назад

Accent is pure MSG. Uncle Roger approves. Me, not so much.

@alisterx8698 2 года назад

I absolutely agree with you, it’s the oldest trick in the book when somebody’s telling people how they cook or the ingredients “i just use a little bit of salt and pepper and that’s it…..but don’t let me forget to tell you about the rosemary oregano and thyme Dijon mustard and smoked paprika that I used for my spaghetti sauce” 😂. Also when people say all I just use is a tablespoon of this liquid but what they don’t tell you is that they overfill the tablespoon so that way you get a couple teaspoons that overfill the edges and drip into it.

@likeorasgod 2 года назад

Since you mention Spaghetti Sauce I use a bit of chili powder to take the acidic out of the tomato sauce, can't stand folks that use sugar to do the same cause than it makes it to sweet.

@agushex 2 года назад

Well I'm sure you're refering particulary to people in the US, or probably more specifically the South or something like that but... as an Argentinian descendant from Italians... yes we prepare meat with Salt.... only, Pepper is allowed but it is not required nor traditional, so, only Fat Salt, only on top, then cook 3/4 from bone side then 1/4 of the time from the top side, around 3 to 4 hours cook, that's how we make "Ribs" (we have different cuts).. and for the spaghetti sauce... nono, only olive oil, salt, tomatoes (GOOD TOMATOES) and basil, that's it.

@livinlicious 2 года назад

And MSG. Don't forget MSG.

@garytingler3222 2 года назад

Great video, good information. I have a small brisket flat that I got from Porter Road I will try the Lawry's this weekend.

@TheKtownhustler 2 года назад

Jeremy you are my hero! Thank you for doing so much research for us!!!

@ChudsBbq 2 года назад

Great vid J dawg, its hard t beat that lawrys! You ought to try dissolving some into tallow for the wrap for that extra pronounced flavor right at the end! also Love porter road, I anxiously await your pork brisket video!

@youvereachedkyle 2 года назад

Respect to J but I need to shout Chuds for rocking this recipe a few months ago! This is great for the BBQ/grilling community.

@MadScientistBBQ 2 года назад

Hey man, thanks! I saw in the comments you already talked about Lawry’s in your last brisket video. I didn’t want to watch it because I didn’t want to duplicate what you did but that backfired! Hope all is good man. Let me know if you ever want to do a cook together on a chud box. I’m in.

@joeperez3581 2 года назад

Hey, I was gonna throw this your way. Im gonna go catch up on your channel, but I was gonna ask, do you agree with the mad scientist here? Do you have a guess as to what franklin is using?

@paulbarnhart3238 2 года назад

My life fulfilled: mad scientist bbq and chuds together for a cook off!! Make it happen boys

@williammills7778 2 года назад

@@paulbarnhart3238 I know right 🤣🤣🤣

@trito408 2 года назад

Great video, I personally was never satisfy with just S&P. I tried many variations of S&P as well as other premade seasonings and so far my favorite is a light layer of kosher salt over night and McCormick Montreal steak seasoning before going into the smoker.

@slouch186 2 года назад

dang when you cut to the shot of the finished briskets i literally gasped. they all look so good. i'm a big mustard fan personally so that's probably the one i would enjoy the most.

@JeffStudley 2 года назад

Had to stop this at 1:16 just to say how thankful I am that you inserted "da-da-DAHHHHHH" to add emphasis. That kills LOL!

@durden.tyler537 2 года назад

I’ve learned that adding dried Mex oregano to almost all of my smoker rubs adds a great flavor. Tony Chackere’s mixed 50:50 with Lawry’s is an excellent base for most rubs.

@TechTails 2 года назад

Mexican oregano is disgusting.

@MrWhora 2 года назад

As a guy who grew up and lives in Wisconsin and is a diehard Packers fan, I really appreciate that clip lol

@Chrissers2010 Месяц назад

Great video! Lawry's has been our go to on tri tip for about a decade.

@GB.512 2 года назад

Wow! Thank you sir for the leg work and finding all the information. I just did a portion of brisket prime from my local meat market and used this recipe and WOW! you are not lying this just gave the meat another level of flavor! Thanks just fed my family with some of this delicious bbq. Ps first time i tallowed call it both or the run but it was amazing!!!!!!

@Fordamericanboy1 2 года назад

I literally just did a porter road brisket with the lawrys seasoned salt and it was my best one yet. So definitely think this is something. Great video man keep them coming

@dreamervanroom 2 года назад

Lauries has msg, right?

@Fordamericanboy1 2 года назад

@@dreamervanroom no it doesn't just had to check lol

@Namedeeznuts 2 года назад

Lawrys or Morton’s season all. Makes a bomb ass brisket every time. Just watch the salt.

@alfromtx245 2 года назад

In my early days of smoking brisket, I used Lawry's and everyone loved it. I'm not even sure why I moved away from it. Lately, I've been using salt, pepper, and garlic powder. It's been a few years now, but I might have to try Lawry's again on my next brisket.

@unclealzbbq2185 2 года назад

thats all you need check out my brisket it cost only 40 dollars and i did not have to crush it to get the juice to run out

@trevorgeorgeo8408 2 года назад

all of your videos are fantastic keep up the good work bro

@christopherhobby8391 2 года назад

Man I like the honesty when you bite into your flat/point pieces, you’re always amazed as if you think it won’t come out good, that’s bein’ humble no doubt. It looks good from here and can tell it’s gonna be good the way it looks cut into. Don’t know about sugar bein’ in my rub on a beef brisket. That goes a long way for me. But those briskets make me hungry 🤤 every time you put them on the cuttin’ board. Especially when you cut into’em. Keep up the great work and please keep challengin’ yourself with other styles and keep bringin’ out the videos Jeremy.

@stevenkirbach6241 2 года назад

We just had the Franklin BBQ brisket shipped and I made one with this recipe and they are definitely different. The Franklin does taste like just salt & pepper!

@unclealzbbq2185 2 года назад

I made a 40 dollar brisket -- check it ou i can save all of you a lot of money BRISKETS are EASY to cook

@strayrooster 2 года назад

I'm 5 beers into my Friday night and that play-action fake is some of the funniest sh!t I've ever seen. Well done!!

@almightysanchez4565 2 года назад

I'm sober n it made my day 🤣 N I just got hired today

@johnrawlings6610 2 года назад

I'm a smacked and cooking ribs!

@EDMONSH 2 года назад

7 in and burnt the chicken... and Larrys season salt in the Play!!!

@MadScientistBBQ 2 года назад

Haha

@jacobjones5269 2 года назад

Red right Lawry’s 52 on two, on two, Ready?!.. Break!..

@Rbouch 2 года назад

Always looking for better BBQ really appreciate this video and your time…..thanks for posting!!!

@stevesosinski 2 года назад

Great info, thanks for sharing!

@Ebbyman413 2 года назад

My mind was made up that the Lawry's was the best when you used the Packers for the animation, and just like the Packers, it was! Awesome video.

@jeremiahkolander894 2 года назад

Go Pack Go!

@mikehannigan848 2 года назад

Had a steak a buddy cooked once, it was delicious, I was raving about it while eating it, I eventually had to ask , "Jose, what did you use to season this," He replied "Just salt and pepper" I did not believe him, but he also was not a liar .

@dennismeyers2008 2 года назад

I needed this recipe. Been planning my next cook out.

@drporter84 2 года назад

Loved that you used a play with Jordy Nelson. Love your videos!

@wchops7578 2 года назад

The Packers footage was legendary 😂

@Guitarhero1800 2 года назад

'Natural Flavor' might be yeast extract. It's used for it's high MSG content. It's a way of adding MSG without the need to label it.

@Rob-df6py 2 года назад

100%. Just ask Harry Soo

@MadScientistBBQ 2 года назад

Ahhhhhh. Makes sense.

@richardsarcheryreviews 2 года назад

@@MadScientistBBQ hi there in the UK yeast extract is marmite you could use it as a binder I haven't tried it myself but I should imagine it would work

@MaxFeken 2 года назад

why do people think that MSG is bad? it natural and i used to eat it by the handful (Accent) when i was a kid, lol!

@chrisreynolds1112 2 года назад

your content has always been good, but the past few months you've been killing it even more

@jaylensmith5936 2 года назад

Keep up the excellent work Jeremy!

@kc2110 2 года назад

Just FYI, in Franklin's Masterclass, he uses yellow mustard as a binding agent, so you missed a step there. Shouldn't make that much of a difference, but he does use mustard.

@khaelamensha3624 2 года назад

It is a huge difference. Mustard is a classical in french cooking and an excellent spice. US mustard have sugar in it so it helps caramelization of the brisket and creation of the bark.

@jjs8426 2 года назад

@@khaelamensha3624 absolutely

@AaronRenOlson 2 года назад

@@khaelamensha3624 Not to forget the obvious *other* ingredients in most mustards - vinegar, turmeric, paprika, garlic, etc. So, yes, it’s not just “salt and pepper.”

@thirdsbbq 2 года назад

Funny thing of that...in other videos, he uses hot sauce as a binder. 🤔🤔🤔

@jondehoff4512 2 года назад

I think “natural flavor” is usually a synonym for MSG

@MrJeffcoley1 2 года назад

LOL cake some MSG on there for that extra "oomph."

@WrichKnives 2 года назад

I'm from Wisconsin and the fact that you and cooking brisket and showing packer clips makes me wanna subscribe again.

@rdefabri 2 года назад

Great stuff, will try this next time!

@matteoadesso5375 2 года назад

Mad scientist bbq = Watergate of bbq!!! Love the channel man keep up the amazing work.

@Texas_G_Longhorns 2 года назад

LOL!

@AB-mn2mq 2 года назад

Lmao

@jwuonog 2 года назад

I hope he is staying safe before big BBQ tries to take him out

@aaronmudge4537 2 года назад

Going to try it this Sunday, already got my brisket. Great Vid!

@difidon 2 года назад

Will you also use the pickle juice?

@leeavirett1287 2 года назад

@@difidon Do you know whether to use sweet or dill pickle juice? It's an important ingredient that needs to be named.

@difidon 2 года назад

@@leeavirett1287 typically dill pickle is used. I think sweet pickle could cause some adverse effects, like extra caramelization of the bark. Just my theory...

@leeavirett1287 2 года назад

@@difidon Makes total sense. At the price of brisket I didn't want blow it! Thanks

@difidon 2 года назад

@@leeavirett1287 let me know how it turns out. Good luck!

@IMAWriterRobJ 2 года назад

Nicely done, and honesty works! Honesty seems to be a word used in relation to your work. Embrace that compliment. BTW, the music cue during the slicing portion (13:09 till you're done)...and the then bit of at the end...is really a great piece of music. Another BTW...I won 2 Porter Road steaks in a contest. They were beyond exceptional, beautifully packed and incredibly flavored...salt and a bit of pepper!.Highly recommended.

@PhilthyCards 2 года назад

Really enjoyed this! I've never smoked a brisket because I have a very basic bullet smoker and I'm afraid to screw up a very expensive piece of meat that I spent 10 hours cooking. Thanks for sharing your experiment, tips, and insight.

@petethehandyman9185 2 года назад

After seeing what Harry Soo uses, there’s more than one way to season a brisket, doesn’t make one right or one wrong, just different

@TheRealPunisher 2 года назад

Good thing jeremy is doing the experimenting for us briskets r pricey af lol

@scottgunther2021 2 года назад

@@JasonMiller-sd9eh they're like $4/lb. That's less than most beef.

@MadScientistBBQ 2 года назад

Yeah, whatever you like is the right answer.

@jsteen84 2 года назад

@@scottgunther2021 I think people are struggling to find for $4/lb…

@cup_and_cone 2 года назад

@@scottgunther2021 Not entirely the whole story. It may be $4/lb for a packard, but you're instantly trimming 1/5 of the weight off, and then you loose close to half in weight throughout an all day cook... Brisket now rivals that of Choice ribeye steaks.

@quill1260 2 года назад

Well dang Dude, I guess I'm getting some Lowry's Seasoned Salt and some pickle juice. Thanks for showing us the side-by-side-by-side.

@grantguiley5341 2 года назад

Love your videos Jeremy! Have used them to dial in my BBQ and have shared them with many friends. Also I used to live in Nashville around the corner from Porter Road! Amazing Butcher. Still order things from them now that I live across the country. Highly recommend them to anyone reading/watching.

@unclealzbbq2185 2 года назад

if you ate nashville BBQ then you would not even watch this guys how to videos because he is no where close to them

@victorf2488 2 года назад

Awesome test and video brother 💪🏼 I tried Lawry’s salt when I started my bbq journey about 6 years ago. That brisket got away from me that day so I didn’t even reconsider trying Lawry’s ever again. Time to give it a shot again

@Mr_Jumbles 2 года назад

Video idea suggest: can you really not taste mustard as a binder when compared side by side? Heard so many youtube pit masters claim you can't but never have seen them compare it side by side, they just always have to reassure you that you can't when they say to use it. I think you're mad enough to try Jeremy!

@moradoleatherdesigns9056 2 года назад

I absolutely hate mustard but us it as a binder on a few things and trust me you cannot taste unless you go crazy with it then you will get a little of that mustard bite.

@JP-ec8fe 2 года назад

Love your videos. Chuds BBQ also said this on his channel a few weeks ago on a brisket video. He Referenced that they use “salt and pepper” only and that they were skirting that term by lumping lawyr’s into “salt”.

@MadScientistBBQ 2 года назад

Yeah he and I talked about it a while back but I haven’t seen that video. He really knows his stuff though. Top notch guy and top notch channel

@guilhermanacas 2 года назад

And Chuds got the idea from Jirby BBQ, the original secret teller

@difidon 2 года назад

Be that as it may, he was still being disingenuous.

@jirbybbq 2 года назад

@@guilhermanacas facts

@randyhogan3071 2 года назад

On one of his vids he does 2 parts pepper, 1 part kosher salt and 1 part lawrys

@Novaman-rx3er 2 года назад

I have the pickle juice mustard rubbed Lowery seasoned brisket in my pellet smoker right now!!! Can’t wait to try it will let you know Luv the videos and although I only have a pit boss pellet grill I luv your insight and tips they have helped me a lot in my novice smoking adventures!!!

@adamcampbell820 11 месяцев назад

I've only done a few briskets before and I had no clue what was best, but I used a fine pepper blend, then a course pepper , lawrys easoned salt, and garlic salt. Everyone loved it so I never changed it.