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!
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
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
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
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.
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!
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.
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 !
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?
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.
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.
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
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.
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.
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
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
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.
Not sure if this video is too old to say thanks for all your videos and teachings?? Thanks Jonny
This is the most down to earth bbq channel. Thanks for showing us the behind the scenes grind.
BBQ Glow Up.
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!
Love this channel! So much content and very in-depth!
All your info has helped so much. My brisket have come out great. Thanks
Awesome vid! Gonna have to try that no wrap technique soon! Also gonna have to take another trip back!
Great video and bbq content. And your answers to some of those dumb questions were hilarious.
Thanks for your awesome content brother! Congratulations on Goldies!
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
interested in hearing more about pulling briskets in the 190's and what the flat should be like in terms of tenderness vs. the KCBS pull test
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
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
“I don’t wear socks, I just put my feet in the crocs”😂that was funny as hell. Good sense of humor 🍻😂
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.
I love every your video you make brother have to say that I learn so much in one year from your videos thank you.
The picture with the lid raised @ 7:25 is marvelous. Thanks for that! ;-)
I totally agree on the 200 degrees thing. I can't seem to cook to that temp and not have them fall apart.
Best videos by the best bbqers. Thanks!!! 🙏🙏🙏
Thanks for answering my question, can't wait to tip some briskets
Always look forward to your videos! awesome content! How about a turkey video??
Need some more green spaghett and cucumber lemonade in my life. Can't wait for the next bbqrat pop up!
Love the videos. Keep it up
My mind is BLOWN! Can’t wait to try these techniques on my 94 gallon mill scale. Will post on IG.
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!
You should be called the king of bbq happy new years to you and your family 🍺 🍻
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.
Great video as always!
Pumped you’re posting videos again!
Thank you for answering a lot of questions.
Jirbs is using kingsford to start the smoker! Lol people are gonna be ripping their hair out over this.
So does Myron Mixon aka ''The Winningest Man in BBQ''!!
What tricks or tips do you have for keeping the Brisket nice and juicy on the inside and not drying out the inside of the brisket?
Great vid Jirby!
I'm totally with you on the cold smoker
Another fire video!!
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 !
i appreciate watching you, watching the fire. im learning a lot.
(injection comment was awesome)
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?
How many peeps gonna flip out about the matchlight!!!! 🤯🤯🤯
Exactly what I was thinking!
Hey bro are you guys still tallow wrapping or just resting to 180s and into the shams?
How long can you possiobly keep the Turkey and Sausages in the warmer?
Great video, thanks!
This dude is breaking all the bbq “rules” and all other bbq channels are flipping their lids 😂🤣
He has got a great sense of what he is doing. Harry Soo calls his type bbq whisperer .
The truth is some of the 'said-rules' are not all hard fast. Some are just asserted to be right -- but not always proven.
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.
Bro I said the same thing 😂. They have literally showed a few tips that people haven’t picked up on yet which is hilarious to me.
Does goldee's use prime or choice briskets?
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.
That pickle juice and mustard binder must be strong holding seasoning on it the way you slide it on the racks
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.
What crocs are best for making good brisket
Breaking every rule haha love 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
What is being sprayed on when you guys are wrapping? Looks too clear to be tallow
I know it’s a year old video… do you add the tallow to the fire throughout cook periodically or just in the beginning
Enjoy these vlogs👍
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.
Black Pepper and Lawry’s Seasoned Salt
Move a long folks, nothing to see here just the best brisket in Texas, therefore the best in the world.
Good stuff
How long do you let the briskets rest before putting them into the warmer?
8-10hrs
I'm all for doing what works, and obviously your method works, but Match Light? You can't use another brand or style of charcoal?
Quick question guys I noticed that your briskets are super dry when applying the seasoning, how do you get them that way?
What are thoughts on trager grills to achieve a product like this
Would you cook a Wagyu brisket differently or do it the same way?
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.
I lived in hawaii as well I suggest look for a weber smokey mountain or maybe even a drum smoker as well. Trust me buggas get Action!
Cook at 180° for fourteen hours. Wrap, kick smoker up to 275°. Done in 2-3 hours.
Those pink crocs are legit af.
Sometimes my briskets burn on the bottom. Smoker temp never gets above 250.
No tallow during wrap?
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
There needs to be a documentary about Goldee's journey to where they are today.
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
Lane's barbecue sells it on their website.
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?
Fan right off the bat because you have a Schnauzer in house!
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 tried both Lawrey's and Season-All.
Lawrey's is a bit less salty.
Thanks again for your help.
"I've never injected anything" I have, they are 19 and 23 now. I'm now a dry rub guy.
dang goldees sound good rn
bbq king !
Seeing all that brisket smoking must be what heaven looks like...😅
Jirbtastic
That bark is good looking.
Why cook fat up? Would you do this in a pellet smoker?
Nice job
Another common w from Wirby
Jirbys the man
How long is the Rest period at 140
y’all wrap only to rest now?
Jirb, your wrapping in foil rest now, correct?
Yep!
1 1/2 cords for 3 days holy shit
The king.. has returned 😤😤🦍🦍
What was that that you were putting on the logs? Is it fat?
Well nvm, if I would have waited 10 seconds you answered the question :)
What is Topolino?
Chuds secret - got it.. :)
Huh?
Trust me it's the other way around...I follow every bbq channel known to man...I know who's pioneering and I know who's copy cating.
@@jirbybbq Chuds rub when you were adding the rub to the brisket.
@@jirbybbq Enjoy your content. Was referring to the color - it is very chud like.
@@seandankers2631 it isn’t chud rub. It’s mad scientist rub
toepoe!
Lighter fluid. ??????
Nasty
😂… he knows what he’s doing, #1 bbq in Texas
Eco Green lighter fluid, no petroleum
I thought u rest in foil ?
if you can answer this question, Jirby, is the secret rub the seasoned salt or all purpose rub you sell by chance? briskets look sexy as hell
No way I would use lighter fluid!
Weed burner for me.
Uh… um… uh
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.
For the pools of fat you could always cook them upside down 😉
You're not holding ribs and turkey for 14 hours
The rules are, there are no rules its bbq peeps not brain science!
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.