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’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 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.
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!
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
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
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.
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!
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.
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!
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.
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!
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!
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
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.
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?"
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. 🤣🤣
Here for it. 🔥🔥
Thank you!
Best instructional on brisket slicing I've ever seen Jonny. Thank you for posting!
Thank you so much for watching!
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’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!
Jirby is punk rock BBQ. Who gives a sh*t if it’s cheating. Do what you want. Love you man ❤️
This is hands-down, the best slicing/serving video I've seen. Thank you for sharing the knowledge!
Thank you! Appreciate that!
I always feel a little smarter after watching your videos. Thanks for all the tips man!
Thank you so much!
Head to toe legit!! The passion and attention to detail 👌 Thank you!
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.
Thank you! You are unbelievably transparent and share so much.
If you’re ain’t cheating, you ain’t trying 🤣
Ditto to everyone’s praises, learning a lot! Thanks!!
Serving like that is a great idea man thanks a ton for all the tips.
Respect from Ontario
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!
Great video on slicing and details in plating
I'm today years old cutting in on the last stroke to save the bark
Awesome tutorial 👍🏼. Thank you!!!
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
Awesome video. Thanks so much for teaching us.
Absolutely spectacular video on cutting brisket.
Absolutely excellent ! Thank you so much! I’ve been so nervous with the cost of brisket. I think I’ll try it now
Great video. Will definitely be making some changes to how I slice the point. That method looks perfect
Awesome tutorial!
Well explained! Thank you Jirby!
Thank you,, you are so kind to share your knowledge and expertise
The fact that these thumbnails look like the video is going to be a TikTok challenge or something is hilarious! Loving the content, my guy!
My man out here spilling all the tea. Great video.
Thank you so much for your openess and sharing
Great info. Thanks for making this
Perfect!!!
Great video!! Rarely bbq videos show how to slice and serve brisket to customers properly. I really appreciate the video it really helped
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
Thank you!
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.
These videos are awesome brother. 💯🔥🔥
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!
Thank you! Appreciate that!
Young man thank you for teaching some of us “Dawgs” some new tricks… thanks 🙏
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.
Which one is his wife just curious?
@@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.
Great video. Keep up the good work!
Great Job!!!!
Great tips!
I came here for brisket slicing tips, but I am staying for the hat and personality. Seriously great tips.
Super Job Jon!!!
Goldees just looks like the brisket kings, hands down. Making folks mouths water!
I didn't know what I expected to learn watching this.. but I definitely learned a lot more. lol
You are a professional, I have to learn this technique
That is one purty brisket!
Beautiful
Great video.
Nice tips bro, thanks 👍
Man If I made 1 briskit that looked this good I'd be happy! Looks so good
Thank you! You will soon!
Can confirm on adding at least a 1/2 pound extra to my order after the sample.
A lot of good lil tidbits in this one bro!! I’m a fan!!
Awesome bro
Your videos are too notch content my man!!
Great video!
Great video! It's all about attention to the small details!!
Exactly!
All your videos are top notch. Simple and effective. Keep up the great work. Hope to see u with Matt Pittman some more.
Thank you! And yeah me too!
That was great
nice demo... thanks for the share...
I need Jirby merch, this is more educational then any bbq channel I’ve seen!
best video of slicing technique on the entire internet
Thank you from New Zealand
Thank you. Love you being you....
Jirby got dem skillz yall
Just started watching ur videos... And dam u give such great tips!!!... One of the best bbq videos, if not the best.est video on utube
Shout out From South Texas 💪🏼🦁💪🏼🦁 #Awesome :)
Hi!!
can you show a video of your warmers how long you rest them and temps etc.... by the way best channel ever!!!! THANK YOU
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!
First thing, hat looking fly as hell. Second, this content is cash money
Thank you!!
Beast mode!
"If it's cheatin, it's cheatin. But who cares."
I’ve been looking for this
Here to show support greetings from Nothern California
Thank you!
I’ll piggy back on that from Stockton! Good stuff, man!
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.
Your the best
Notice he also rubbed the hat's logo with TALLOW to make it shiny.
I watched this holdin the ice in veins pose the whole time for the culture
Overall message being, FINISH IN
How long do you guys rest your briskets?
your vids have been super helpful. thanks. wen will the rub be ready to ship?
Thanks
Watching this made me so hungry luckily it’s the 4th of July weekend so it’s plenty of time to cook meat
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!
Any tips for keeping it juicy if I cut it like you do, if I have a food truck
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!
Yeah, I found you…Goldee’s BBQ! Your restaurant just moved to the top of my BBQ-To-Try list!!
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
Where can I find a cutting table like that one?
Freebies old Louie Mueller line deal. Customer orders their plate and also to go orders to show everyone how great food is.
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.
Dude. Go to Costco lol
It’s cheatin’ but who cares😂😂That perfect looking brisket actually looked like it didn’t need no cheatin’. Awesome vid man👍🏻
What knife are you using?
that point end is a crispy ribeye steak to me
Anybody know where I can get that knife? Or what it’s called?
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?"
Anyone know where I can get a table like that?
That tallow soaked butcher paper would be great for starting a fire
Love the video. Only qualm is saying something is too crispy for burnt ends
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. 🤣🤣
Fugazi of brisket, no way my man!!
Huh
@@jirbybbq fugazi means fake…you’re far from fake…love your stuff and lucky to have your knowledge!!!!
@@jirbybbq AF is the true Fagazi!!!
Do you do the foil rest now?
Yes
Another great informative video!! How do you serve the chopped beef? Do you mix with some of the fatty or lean, chop and make a sandwich?
For chop I usually just use lean brisket and sauce
@@jirbybbq Sounds good. Any particular kind of sauce? Thanks!!
@@kevinwalsh6234 Kraft Original BBQ sauce.
Helpful response. Keep up the good work.