It's funny because you're all nonchalant about it, but a ton of people are learning and changing their habits because of your videos. Keep making them bro.
The crust on that honey one put a tear in my eye 😢 my lens gets smudgy like that when I take close up shots of the meat and the steam gets on it. Great cook, mane 👍
Amazing video -- looks incredible! Where the heck are you finding that large of turkey breasts -- the crap at the grocery stores is always just the "logs" that are terrible quality! Appreciate the video!
Great content as always. Though I like running a clean fire if at all possible, I must admit that knowing it doesn't make much of a difference at the end of the day makes everything more chill. I really started enjoying BBQ once I did away with digital temp probes in the offset, and chilling on the clean fire might be the next step forward. Cheers
Big fan. Technical Q for u: I have tried a mayo binder a couple times, but the bark didn’t want to set by the time the meat was cooked thru. On the flip side, when I just season it sans binder, the exterior forms a hard rind that’s a lil on the tough side. Does resting in the butter help combat that and soften up the bark or how else can ya keep the exterior from getting too dry when a skinless breast? Cheers!
Never use mayo I just put the rub on and do everything else you did. Bark sets up well and everyone loves the smoke on it. Almost taste like ham. Great vid!
@Jirby I got a question? :) On the Alto- Shaam Cabinets? Which ones are better to use? The Cook and Hold Ovens? Or Just the Holding Cabinets? Thanks 🙏🏻 #Awesome Channel :) been here since the beginning:)
Just a quick question, I think the food looks amazing but with the done temp, everything I read about chicken or turkey says 165 temp. Do you put it in a heated hold or pulling it around 157-160 will still be good to eat? Still learning bbq and would greatly appreciate your knowledge! Thank you sir.
I’ve always done turkey breast with mayo every ingredient except the egg I would add to a turkey anyway the olive oil as an emulsifier and surfactant mayonnaise is definitely the way
I love how you use the scraper to poke at the fire! After watching a lot of your videos, I’m beginning to think a lot of what you do is just to go against the grain on almost every level just to drive the barbecue big name fanboys nuts! 😂 “Dude! What are you doing?! You can’t do that!!” 🤣🤣🤣
I've been making bbq for years and I've had dirty smoke here and there and I never thought that it made that big of a difference I'm glad to see someone agrees with this
Great video. You guys make DARN sure your turkey is not pre-brined before using Duke's and Holy Gospel. I love salt but this will make your cheeks squirm up into your forehead. Just read the packaging on the turkey. If it says brined, pre-brined or pre-seasoned, the Duke's + Holy Gospel will be wayyy too salty. Duke's is loaded with sodium! Jirby nailed it.
I put maynainse on my turkey with salt and pepper and garlic salt with a little chili powder then throw it in oven I always add 2 cans of chicken broth. I use my turkey drippings to make dressing which is sweet corn bread mix white rolls 2 poultry seasons 2 cans chicken broth celery flakes a boiled bell pepper chopped up onions and a little sage. enjoy
I smoked with dirty smoke for 3 years before I read that it’s not good. Tried to use clean smoke and it was basically the same. Slightly different I guess, but not actually any “better”. Made some amazing bbq with real dirty smoke, better than anything I’ve had at any restaurant. (Haven’t been to goldees tho) Maybe some REALLY dirty smoke is bad but you definitely do not need a clear blue smoke to make really good bbq.
Man I bet if you had a bbq restaurant it wouldn’t make it!! For sure would fail with using lighter fluid I bet nobody would visit.. 😂 love your style keep the videos coming.
Good man! Not incinerating white meat to 165° and above like most so called experts do. Covering their butts instead of trying to show how great cooks keep white chicken and pork juicy. 155-158° perfect. 160° pushing it. 165+ gonna be tough unless injected. Great original videos. Not regurgitating others cooks that have been copied to death. Jirby for Emperor! 😂
@@bryanh1142 Yeah 165 is basically insta death for bacteria which I guess is foolproof, but you can eat poultry at 140 if it’s held there for long enough. There’s some charts online but basically if something is at 150-155 for like 5 minutes its gonna be safe. Even more so since you’re also killing bacteria on the way up to 155. I saw someone sous vide a turkey at 145 and thought they were insane but turns out it’s totally fine.
Usually you’d add something like that to stop the rub from washing away. Oily binders can help a bit with making the bark a little bit crunchier but not by much. Pretty sure the mayo didn’t do much anything different compared to any other sticky liquid as a binder.
That’s not too much mayonnaise and your selection of seasoning is the same as mine. It turns out great every time. Meat church holy cow seasoning Works great also.
My wife doesn’t eat red meat. I want to make a boneless turkey breast. It looks delicious. You can cut it thick or thin for a plate or sandwich. The butter sauce makes the meal.
@@rueridge7597 My daughter loves my BBQ! My wife likes smoked chicken. It’s no big deal. I cook on a Pitbarrel and a Weber Smokey Mountain. I want a decent off-set smoker eventually. I have 2 grills, 2 griddles and 2 smokers. I need more room!
It's funny because you're all nonchalant about it, but a ton of people are learning and changing their habits because of your videos. Keep making them bro.
That Holy Gospel with additional pepper is how I cook the majority of the time. So good! I’ll try that honey sometime! Another great video!
I've never mayonnaised a turkey before but that looks like the right amount. Good job.
*puts on entire stick of butter*
"so we toss on a quarter stick of butter"
i need to follow these diet measurements lmao 🤣🤣
Man Jirb BOTH of those turkeys look KILLER!! Great job as usual!
Just started watching all your videos badass cooks I’m about to binge watch all of them
Butter technique is 🔥🔥🔥. Great job as always!
Glad you’re back to the vids!!! Turkey looked almost as legit as those sweet moves amigo!!
The crust on that honey one put a tear in my eye 😢 my lens gets smudgy like that when I take close up shots of the meat and the steam gets on it. Great cook, mane 👍
Amazing video -- looks incredible! Where the heck are you finding that large of turkey breasts -- the crap at the grocery stores is always just the "logs" that are terrible quality! Appreciate the video!
They both looked fire! Mouth is watering.
Thanks for doing this one. Going to try it.
Great content as always. Though I like running a clean fire if at all possible, I must admit that knowing it doesn't make much of a difference at the end of the day makes everything more chill. I really started enjoying BBQ once I did away with digital temp probes in the offset, and chilling on the clean fire might be the next step forward. Cheers
Great video will be trying that method hopefully this weekend coming up.
Great video! Gonna try this one out!!!
Thanks for the video!!
Big fan. Technical Q for u: I have tried a mayo binder a couple times, but the bark didn’t want to set by the time the meat was cooked thru. On the flip side, when I just season it sans binder, the exterior forms a hard rind that’s a lil on the tough side. Does resting in the butter help combat that and soften up the bark or how else can ya keep the exterior from getting too dry when a skinless breast? Cheers!
This turkey looks incredible!
Never use mayo I just put the rub on and do everything else you did. Bark sets up well and everyone loves the smoke on it. Almost taste like ham. Great vid!
They both look way too good… sick cutting board too!
Those are some pretty birds! We are coming to goldee’s from Arkansas for a Texas bbq birthday road-trip. Can’t wait!
Can’t wait to have y’all there!
I found this channel after watching the Mad Scientist. Glad I found it!
thanks for the tips bro! Been more inspired to bbq and share with the family. keep it up.
@Jirby I got a question? :) On the Alto- Shaam Cabinets? Which ones are better to use? The Cook and Hold Ovens? Or Just the Holding Cabinets? Thanks 🙏🏻 #Awesome Channel :) been here since the beginning:)
Lovin' the Honey Butter Jurkey!! Great vid and informative as usual
Just a quick question, I think the food looks amazing but with the done temp, everything I read about chicken or turkey says 165 temp. Do you put it in a heated hold or pulling it around 157-160 will still be good to eat? Still learning bbq and would greatly appreciate your knowledge! Thank you sir.
I’ve always done turkey breast with mayo every ingredient except the egg I would add to a turkey anyway the olive oil as an emulsifier and surfactant mayonnaise is definitely the way
I love how you use the scraper to poke at the fire! After watching a lot of your videos, I’m beginning to think a lot of what you do is just to go against the grain on almost every level just to drive the barbecue big name fanboys nuts! 😂 “Dude! What are you doing?! You can’t do that!!” 🤣🤣🤣
Nice vids...great tutorial...I hate turkey...but in case someone wants the bird...got good..info
Thanks again 👍🔥🔥
Killer video bro, gonna try it this week 👍
Where do you get these turkeys?
I've been making bbq for years and I've had dirty smoke here and there and I never thought that it made that big of a difference I'm glad to see someone agrees with this
Mad Scientist BBQ recently came around to the idea of using more dirty smoke... after talking with Jirby.
You’re the man ! Turkey hits diff at Goldees !
Dude! Like that butter block technique!
Great video. You guys make DARN sure your turkey is not pre-brined before using Duke's and Holy Gospel. I love salt but this will make your cheeks squirm up into your forehead. Just read the packaging on the turkey. If it says brined, pre-brined or pre-seasoned, the Duke's + Holy Gospel will be wayyy too salty. Duke's is loaded with sodium! Jirby nailed it.
If you buy a 5 gallon bucket of raw honey it’s only 200-225$ . Find a local bee guy. Well worth it
Smart
I will be doing this for Thanksgiving!
I’m wondering if you throw this in the same warmer set to 140° at the restaurant, and if so how long can you hold them?
where do you guys source your turkey from? I'm on the Westcoast trying to find some.
Where might I order this pre-brined turkey?
that's the way to make turkey taste good right there
I put maynainse on my turkey with salt and pepper and garlic salt with a little chili powder then throw it in oven I always add 2 cans of chicken broth. I use my turkey drippings to make dressing which is sweet corn bread mix white rolls 2 poultry seasons 2 cans chicken broth celery flakes a boiled bell pepper chopped up onions and a little sage. enjoy
Love your videos my guy
How long was it wrapped for after the 4 hour smoke?
Tried the mayo binder however, the crust didn’t set very well. 325F do you think lower temp for longer would help?
I smoked with dirty smoke for 3 years before I read that it’s not good. Tried to use clean smoke and it was basically the same. Slightly different I guess, but not actually any “better”. Made some amazing bbq with real dirty smoke, better than anything I’ve had at any restaurant. (Haven’t been to goldees tho)
Maybe some REALLY dirty smoke is bad but you definitely do not need a clear blue smoke to make really good bbq.
Thats awesome! Im learning a TON from your videos! Will you do a video on making and smoking sausage?
Just saw your sausage making video!! AWESOME
Did you preheat smoker because it’s poultry ?
Shout Out @Jirby BBQ :) #Awesome Cook :) #Texas Style
Man I bet if you had a bbq restaurant it wouldn’t make it!! For sure would fail with using lighter fluid I bet nobody would visit.. 😂 love your style keep the videos coming.
What temp do you smoke the turkey at.
Where do you get the turkey breast from? My local grocery does not have them.
So on the no pre brine one you only seasoned the top with mayonnaise? Why not do both sides?
I won’t sleep on her turkey. You don’t sleep on Kirby and The Forgotten Land coming out in March!
Killer color on both of those turkeys!!!! Could easily eat a pound or two right now 🤙
"Who wants to look at this for so long" lmao
Good man! Not incinerating white meat to 165° and above like most so called experts do. Covering their butts instead of trying to show how great cooks keep white chicken and pork juicy. 155-158° perfect. 160° pushing it. 165+ gonna be tough unless injected.
Great original videos. Not regurgitating others cooks that have been copied to death.
Jirby for Emperor! 😂
This is such a game changer right here. I always wonder why Thanksgiving Turkey breast is dry and now I know. Going to try this right now today
@@bryanh1142 Yeah 165 is basically insta death for bacteria which I guess is foolproof, but you can eat poultry at 140 if it’s held there for long enough. There’s some charts online but basically if something is at 150-155 for like 5 minutes its gonna be safe. Even more so since you’re also killing bacteria on the way up to 155.
I saw someone sous vide a turkey at 145 and thought they were insane but turns out it’s totally fine.
Man that's some good looking Jurkey
Love smoked turkey, that looked great. That's a ton of butter though haha
What types of wood used for smoking these Turkey?
Where do you get your brined turkeys from, i wanted to try my hand at smoking some
Thanks!
Turkey is my new favorite
salted butter or unsalted?
What size turkeys you buy
I haven’t smoked Turkey yet, what does the Mayo do? Is it to keep it form drying out?
Usually you’d add something like that to stop the rub from washing away. Oily binders can help a bit with making the bark a little bit crunchier but not by much.
Pretty sure the mayo didn’t do much anything different compared to any other sticky liquid as a binder.
Good stuff
Do you use salted or unsalted butter? Thank you for making these videos!
I was wondering that too
@@MrPanthers23 Unsalted butter. I slowed the video down and paused it when he took out the butter.
If brined it will already be salty.
Making that mayo & wild turkey Jinder next time
How do you hold it for time
Jirby what is the best way to get out all the ash after the cook?
Will u do the mayo again?
Follower this to a T turned out great !!
holy hell! I've never used that much butter on anything! gotta change that.
gonna make a bbqed turkey breast a la Jirby :)
Awesome videos man, unsalted butter?
Pretty sure he says “salty butter”
I don’t think it was too much mayonnaise but I would have put some of it on the underside as well. Turned out beautifully Btw.
Please make a video of your sausage.
I love all of the videos.
That’s not too much mayonnaise and your selection of seasoning is the same as mine. It turns out great every time. Meat church holy cow seasoning Works great also.
Great stuff. Looked amazing. Do you use salted or unsalted butter?
Unsalted
Is mayo the turkey game changer? Find out on this episode of mad scientist bbq.
Lmfao bruh I’m dead ☠️🤣
😂😂😂
😂😂😂
LMFAO
I don’t get it
So unless your going to eat the whole Turkey at one time isn't it better not to cut slices and leave it whole to prevent it from drying?
J A Y O N A I S E
Love the dirtiness of it🤣
What’s the restaurant?
Made this a while back it was amazing
brooooo that hunnnyyy turkyyy
I need to do this one and a turkey legs
I want you to do something on a pellet grill just because! 😂
Fire management is a mothertucker so much work thank God I got a masterbuilt
🔥🔥🔥🔥
Which one was better??? Though?
do you use salted butter?
It sounded like he does. I think he said “salty butter” when he was wrapping it
Anyone know how many pounds these are? Closest I can find around here is a 3lb butterball. Got one going right now!
Looking for the big turkey breasts, is turkey breast roast the same thing or where can I find them
My wife doesn’t eat red meat. I want to make a boneless turkey breast. It looks delicious. You can cut it thick or thin for a plate or sandwich. The butter sauce makes the meal.
Divorce her 🤣🤣
@@rueridge7597 My daughter loves my BBQ! My wife likes smoked chicken. It’s no big deal. I cook on a Pitbarrel and a Weber Smokey Mountain. I want a decent off-set smoker eventually. I have 2 grills, 2 griddles and 2 smokers. I need more room!
Did you rest the turkey in a cooler?
Nope just on a table
Mayo looks good to me
perfect amount of mayo
Be careful the bbq perfectionists on RUclips are already jumping ship and agreeing w u. Lol
Need a sausage video Brother!!
never too much mayonaisse