Texas Brisket Secret Ingredient - Texas 'Worst' Kept Secret
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- Опубликовано: 25 апр 2022
- Thank you for watching my Texas Brisket Secret Ingredient video. On this video, I share with you a Texas brisket secret ingredient that is known as our "worst kept secret'. Lawry's seasoned salt is what supposedly many pit masters around Texas are using but have tried to keep it a secret. Let's just say the secret is out! Many backyard pit masters are trying to chase the way Texas does briskets and the Lawry's seasoned salt just threw a wrench into the mix.
Thanks for watching
Smokin' Joe
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Хобби
If you enjoyed this brisket video, check out this Weber Kettle smoked brisket video next.
ruclips.net/video/5afJEZcmak4/видео.html
HOW DARE YOU MAKE MY MOUTH WATER FOR THAT DELICIOUS LOOKING BRISKET!!
@WS A look
Instant sub! Joe you explain things really well and I appreciate you taking the time for us noobs! Wholesome and to the point! Bravo sir!
@@Sam_Quint thanks so much. 👍🏼
What really makes a difference is the celery salt in the lawry's.
If you want to nail what Franklin and Goldee's are doing, you should also add some melted beef tallow to the brisket when it gets wrapped in the butcher paper.
Bred born and raised Texan. Ive never used Kosher salt on briskets. When making my rub Ive always used pink Himalayan Sea Salt with the other seasonings; ground pepper, onion powder, garlic powder; a little cayenna if you like a little heat. I'll have to give Laury's a try and see what happens. Thx for taking time to make the vid
I made an 11lb brisket following these directions for Mother’s Day and it was by far the best brisket I ever made! Thanks Joe!
Good for you! There's NOTHING like getting it perfect 🥰
The 8 parts pepper, 4 parts kosher, 3 parts lawry's, and 2 parts garlic rub I made was a hit at work on the brisket I brought in.
Nice!🤘
I need a job where you work
@@40s9s3 lol
Add some ground coffee to the mix. 🥵
When I was a kid, Lawery's was the only seasoning we ever had on hand. This brought back memories, eventhough we never had beautiful brisket like that😊👍
Lawreys was what everyone used 50 yrs ago when I first learned to cook brisket just south of Kilgore TX. Its funny how everyone forgets.
When I was a kid over half a century ago, Lawery's was the ONLY seasoning Dad ever used. Steak, pork chops ribs, if it went on the grill Lawery's went on the meat. Several years ago I got a new grill and bought some extra thick ribeyes to go on it. BIL and SIL came over for dinner. And Lawery's was all I used on the steaks. BIL couldn't get over how good they were seasoned and tasted with just Lawery's. He kept asking if I put anything else on besides that. Nope! Just Lawery's. He is now a convert.
I remember it too. Cheers!
Lawerys is so nasty....I don't like it
That's so cool Bobbi! Lawry's is such a vintage seasoning. Thanks so much for watching.❤️
Lawrys is all I have ever used . No complaints so far . 😊
Good brisket cook my brother! Can't wait to getting my brisket cooks on again! 👊
Thanks bro Can't wait to see you back in the saddle. I appreciate you letting me catch up to you on subs though. 👍🏼😁
Best brisket video on RUclips. Temps, timing, seasoning, smoke ring, and all the subtle instructions were amazing, thank you.
Much respect for quoting the sources and people who have already done videos on this topic instead of acting like you’re the first one to discover this like some other RUclipsrs. First video from you I’ve seen. Good work man.
Thank you JOE for sharing
I love how that brisket turned out. When you unwrapped it out of the butcher paper, it was like opening a Christmas present. The bark looked so good, and the brisket was nice and juicy. Cheers, Joe! 👍👍✌️
Thanks so much Dwayne! It always is like Christmas unwrapping briskets. 🤘
It is good to see Lawry's getting some public love. I have been using it since the mid 70's off and on.
You are probably my favorite RUclips griller. You seem very sincere and honest with your efforts. Keep up the videos-I’ll keep watching!!
The Lawrys has a good bit of celery salt and it actually will start to cure the meat on top and that is what I believe holds in the flavor and juices.
Celery salt isn't listed as an ingredient in the bottles I saw
Another awesome video brother, thank you!!!!
Nice! That grill is phenomenal!
Thank you, Sir. I appreciate your quick response. A little intimidated, keeping fingers crossed.
First timer, great presentation, brisket looked amazing, subscribing
As always I learn something new with every video I watch him you. Thanks and man the brisket looked great
Thanks Shane, hope all is well buddy. 👍
Excellent video Joe!
Just discovered your channel and I love it. Your presentation is perfect and on point! Looking forward to other videos to improve my cooking. Thank you sir!!
Beautiful job Joe!! Thanks for clueing us in 👍👍
Thanks for watching 👍🏼
Thanks Joe and I like the 8-11 pound briskets. Good size for the family and a few friends. Also tried this recipe and loved it.
I am in love! Mercy that brisket came out awesome Brother
Lawry's has been a staple for as long as I can remember. Everything I have grilled gets some. Burgers, chops,chicken.I have only started smoking seriously a few years ago and have experimented with various rubs. I'll definitely try Lawry's on my next smoke. I enjoy your channel and honestly rate yours at the top of my list. Looks forward to your next video!
When I first started cooking briskets that’s all used but just bulked it up with back pepper only. It’s good on brisket! Nice looking brisket Joe!
Man, you're killin me! That's one fine lookin brisket!! Well done!
Gonna give that a try on my next brisket!!! Thanks Joe!
Your brisket is the first that is appealing to me, others tend to make it less cooked. Excellent work sir
Slicing that brisket brought a tear to my eye
🤣 Thanks John! I appreciate you watching 👍🏼
very useful information, made it look easy, thanks
Hey Joe. First video of yours that I've watched. Love how you jump right into the crux, let the pictures do the talking and keep the narrative right to the point. Thanks. Just subscribed.
ha. Right. I was surprised he didn't draw it out for 10 minutes. Good on him. And I watched the whole video. Who woulda thought...
Joe you are now the Brisket king! I mean. Awesome Job!
Ouuuu that looks great. Thank you for the video Sir.
I get up on Lawrys seasoning. love that stuff
Can't wait to try it!
Great video. Thank you
love all the subtle tips and tricks that sometimes even go unstated. Things like ash. you never completely empty your ash piles. it also acts as a good insulator for your fire bed and keeps your coals glowing red underneath. really speeds up the heating process.
I love the fat cap side. honestly after pulling my briskets out the package and after my trim I judge my surface moisture on whether or not I'll even use mustard.
I started gauging my internal temps while cooking in the "Thickest part of the flat" but I started probing the point and the end of the flat. Judging on how far apart they are that tells me where I'm at in the cooking process.
I just started using Lawry's because I heard about this "dirty little secret". I do prefer to put salt THEN pepper THEN lawry's. but otherwise our cook's look identical.
GREAT JOB. woooo I never get enough Brisket!
Same for salt first. And I avoid flake salt vs fine ground. I’m looking for the salt to dissolve and enter the meat via osmosis. Flake salt won’t do that, and putting other seasonings first may impede it. I’m suspicious about mustard since it might absorb the salt itself vs salt getting into the meat cells.
nice video. I always learn something!
Man that brisket looks awesome! Thanks for the videos!
Lawry's is a good addition but also your briskets always turn up great. You make some of the best looking briskets.
Didn't think it was a secret. I've always used Lawrys...Larry's...
That brisket looks soooo good
You're keeping secrets 😁
Great video. Thank you!
Thanks for watching 👍🏼
I’ll try Lawry’s this weekend. Great video
I did a brisket over Easter using a new rub recipe. Low and behold, seasoning salt was part of the recipe. I had Lawry's on hand and it was fantastic. Will use it again. Your brisket looked fantastic, btw. If only RUclips had smells. 🙂
Nice Marcus!🤘
Never a bad thing to stick with the basic seasonings! Lawry's and Tony Chachere's will never disappoint! But man oh man, however long it took to cook something as wonderful as this, it looks like it was well-worth the weight!
Looks delicious definitely going to have to try this thanks Joe
Thanks for watching Dean👍🏼
Looks great brother 👍🏼
I have been using Lowery's on my last three cooks and I prefer it over many other BBQ rubs. I enjoy the more savory notes of it. Good video Joe!
It's so good. I appreciate you watching 👍🏼
Awesome Job, ................. Now I sit here Salivating for Brisket ........ ;-)
We love your show 👏👏👏 and your the best 👍👍 BBQ Man 👍👍👍
My father was born in Oklahoma but raised in Lubbock Texas...when he cooked meat on the smoker or the grill the main seasoning he used was lawrys seasoning salt, black pepper, and garlic powder...and he only cooked beef or chicken, never pork...this was back in the '60s...and he cooked like this every weekend! Sooo damn good!
That appears to be an excellently prepared delicious brisket, you sir are a true Pitmaster!
Yes sir true, I use 2 parts mix 12 & 16 mesh Black pepper, 1 part salt, one part Lawry's seasoning salt, works & tastes great
I'm excited to try this!
Beautiful knife skills, Joe.
I did this method on my Weber. Wood under the charcoal. "Pro-tip". I also did a longer over night rest. And it was the best brisket I have made. Of course I have only made 5 prior to this one. It was juicy, tender, and delicious.
Long rest period is the real mvp.
Hey Joe I've been following your for a while and really enjoy your videos. I just noticed that you have a Bison smoker Stan's a great friend of mine gonna have to hit him up and say I saw one of their smokers on RUclips. As always keep the smoke rolling!
Thanks for a great video, Joe! I was comfortable until you cut into that brisket, and I about fell out of my chair! Very informative video. Thank you!
Awesome man. Thank you very much for the tip
Thank you for watching 👍🏼
I use Lawry's on my dry brines now. No regrets.
And that's a beautiful looking brisket.
Yea buddy! That looks delicious! 🔥🔥🔥
been using seasoned salt for years, its flavorful, love the smokeline, a good trimming creates this, less fat, more meat that smoke penatrates
What can I say. Lawry's rocks. I haven't tried using it on brisket, but I will now. It's awesome :)
Have been using Larry’s since I was a kid; I’m 56 now. Hope everyone gives it a try! Thanks for the vid.
Man that looks so good! My ex Mother in Law could cook the best London Broil I have ever tasted in my life, this was late seventies early eighties and she used Lawry's Seasoned Salt I do remember that! I miss her a lot, she was a beautiful Italian woman. And I miss her cooking...
Another great video, thank you sir 👍🏽
Thanks for watching 👍🏼
Awesome as always. Love that 12 hour hold.
Yes sir. I appreciate you watching 👍🏼
I’m a new fan love your videos
Will you make Carne asada tacos I’m interested in how to season it.
Nice knife work! Pretty much how I've done brisket for years.
Very nice! I've never tried the approach to go several hours at 150°. Because of your reputation, I'm going to emulate your process and see what happens. I'm always looking for the "perfect" method for brisket. Thanks for taking the time to share your experience!
Great video! Also, perfect volume on the music.
Amazing! We don’t have good brisket so seeing this makes me so jelly.
Where do you live? Maybe Order one from E3 MEAT?
I did this same recipe for my daughter’s birthday last month and it was the best brisket I’ve ever made. I used a little less kosher salt plus lawrys and felt it had a good amount of salt.
Yep.. probably a good idea to lay off some of the kosher salt if you're gonna be using Lawry's. Good call.
@@jaytroxel3495 yeah no offense to Joe but that brisket was without a doubt over salted.
No offense taken, it wasn't salty....trust me. 👍🏼
Do most people use regular table salt on briskets? Then using kosher salt, with it's larger crystals would mean less (about 50%) salt depending on how you measure. So adding the seasoned salt on top would sort of even it up.
Awsome Video with Lauries season salt
24 hour total cooking time, that’s some serious patience and awesome looking brisket. I guess I need to start my briskets on Friday at 5:00 if I want it, Saturday afternoon
Try it Jeff, Game changer 👍🏼
You’re killing me!! I want some!!
Awesome video brother Joe...great job and great looking brisket. I got the recipe from Jeremy at Mad Scientist Bbq and have my first brisket with the Lawry's and S.P.G. rub and mustard/pickle juice slather on the pellet smoker now...can't wait. Thanks for your great vids👍
Nice video buddy!
Texan here to share the secret ingredient...
.
.
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Love is the secret ingredient. Lots and lots of love.
Big thumbs up and sub for being honest about it being a bit salty. Many RUclipsrs wouldn't have mentioned it and I was thinking you weren't going to but then there you go. Much respect. It's funny, I smoked brisket seasoned with Lowry's a few days ago for the first time in years. It was good but my family preferred the salt and pepper briskets.
Yeah buddy!
Terrific video sir.. I've been using Lowery's for decades.. it's one of my favorite seasonings..
Very nice. I used it years ago but never on beef. It's really good.👍🏼
Good job Smokin joe I use Lawry's with all my cooks. My mom never used white salt in her cooks when I was growing up We alway used Lawry's. If you can look for the 25% less salt that would help out, and try 25% less salt Garlic salt.... Game changer
So awesome And amazing
I've been using Lawry's for months with garlic and pepper, I love it! Found you on the stream tonight, subbed and will be watching more! Great content! Brisket looked amazing!
Do you substitute Lawry's for Kosher salt or use both? Thank you
@@olegopher I actually use both! I put my salt on last though. Let the others get the main meat contact first.
Amazing cook Joe! That Lawrys is no joke
Thanks Ryan! So good bro!🤘
Great Salesman, thanks Joe
Amazing cook. It looks like one I need to do on my pellet pit boss.
I bet it will come out delicious 👍🏼
Lawry's was king I used it when I first stared cooking bbq in Texas. We all use d it. I ate at every bbq joint it north east Texas checking out the competition. Every body used it 50yrs ago. Bbq has evolved today just like everything. As spices have become more available thing have changed. We didn't always have the internet, cellphones, or RUclips. Lawry's was one of the first restaurant quality spice blends that could be bought at restaurant supplier, before it was in stores. It simplified what was going on in the kitchen by being premixed ready to go. It was almost everywhere. Every once and a while I use a little in my blend when I smoke something, as my taste have changed, cutting back on salt for the old ticker, I find it a little salty. I think everyone should try it, it was the king.
I use Lawry's on boneless pork chops also. Gotta try this on my next brisket. Good stuff!
I've been using the Pecan Lodge's rub recipe for years, both their brisket and pork version. Both are based on Lawry's Seasoning Salt. Like you said Joe, I think a lot of locations were quietly using it and just not talking about it.
I think i licked my screen when he held up that slice of brisket 🥰😋 I swear i taste itdid hahaha great vid Amazing looking brisket ❤️👍👏👏👏
That Gourmet Wood Products pecan wood has given my cooks great flavor. The quality is consistent and the splits are the perfect size for my Old Country Brazos.
Can't wait to try that seasoned salt on my next brisket.
I bet you'll like it Jeff. 👍🏼
Oh hell yeah to that brisket Joe! I once had a bottle of that seasoning before I knew how to cook anything more than box mac n cheese and frozen pizza, and I thought it was super salty. Maybe I gotta revisit, I don't even remember what I put it on, it was a long time ago lol. Cheers!
Being salty was my thoughts when I used this rub in the psst. I think in moderation, it's fantastic. I appreciate you watching my man. 🤘
My uncle uses Cavender's Greek Seasoning. By itself, it doesn't have much of a flavor, but add it to a brisket, and it is amazing.
I've heard of that rub, I'll have to try it some day. 👍🏼
Simple but super effective and unpretentious. That Lawry’s is a pure Texas move.
Thanks my man 🤘
This is all we ever used on our brisket when I worked as the pitmaster at Lewis's Inc. in Liberty, Texas back in 2005!!!
Oh dang! I appreciate you watching 👍🏼
Dear lord, amazing.
put lawreys season salt on your mac and cheese , been my go to for like ever.