Salt & Pepper Only: Play Action Fake of the Barbecue World?
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- Опубликовано: 15 сен 2024
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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.
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
@@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.
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.
Once you go very large you better go by weight
@@pete3011 Lawry's says no MSG right on the bottle
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.
Ahh the magic of video editing.
I appreciate the humility shown and actually admitting that someone else’s barbecue is better that’s what improves all of our cooking skills.
I absolutely respect when after he tastes his own food, the reaction isn't always it being the best thing in the world.
Thanks man. I’m not the best, but I’m doing MY best and trying to pass on what I’m learning.
@@MadScientistBBQ it's why you are my favorite pitmaster on YT😊👍
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
@@MadScientistBBQ I watch nobody else's bbq videos yours are always the best
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.
@@lucabrasi1486 agreed. Im into chemistry too and this was entirely a useless read
Everything he like so much about the second one can be solely attributed to the MSG in the Lowrys.
@@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.
Good info, thanks.
You mean lye….?
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.
Lol. Gross.
@@philipbridler ok
@@philipbridler what’s gross?
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
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?
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.
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'.
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.
Wow your tips escalated my brisket, I remember reading that interview and immediate started using it in all my bbq. Thanks!
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.
John Lewis BBQ is fantastic! 🤙🏾
@@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.
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.
This place is in Charleston? I’ll have to check it out!
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!
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.
Yeah cults of personality deserve to be challenged.
Well said
Cigars are nice occasionally.
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.
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.
Do you think there is something wrong with enhancing the flavor with msg?
@@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.
@@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.
@@livinlicious Well lawry's seasoning salt has MSG in it right on the ingredients.
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.
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!
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.
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.
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?
My life fulfilled: mad scientist bbq and chuds together for a cook off!! Make it happen boys
@@Batman-ND I know right 🤣🤣🤣
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!
man why u kill someone just for some lawry's bro.
It's in my rub now. It's legit
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!!
his briskets cost 160 dollars look them up....
As a fellow BBQ enthusiast and biology teacher, I certainly appreciate the detailed approach you take in your videos. Well done.
'MURICA BABY
Ditto!
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!
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.
Yeah maybe it's just the MSG that making it more scrumptious
@@MaxFeken "MSG king of flavour" - Uncle Roger
Accent is pure MSG. Uncle Roger approves. Me, not so much.
I don’t know if I’m too late for you to see this, but I watched a video on the Eater RUclips 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.
the comment section said he mixed the mustard/pickle juice 50/50
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.
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.
man ur touching my Lawry feelings over here
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
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!
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
@@dens6987 “K.I.S.S. Keep it simple stupid, hurts my feelings every time”
@@Motoman559 What about a "PHD" Camera ?
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. ✌🤟🖖
I used Lawrys on everything when I was young
@@Nobody-r3f its called high blood pressure
My friend! I’m in Kilgore right now! Henderson?
@@whiskeyjohnston Turnertown crossroad
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.
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!
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!
Haha I love watching Jeremy’s videos and seeing how shocked he is with his cooking seemingly every time he tastes it.
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
it's not too salty?
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 .
Your animation with Texas and the seasonings is off the charts! Still laughing.
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.
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.
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.
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!
It's a 50/50 mix of mustard and pickle juice for a slather. He's talked about it before.
This is correct.
pickle juice? Are You guys referring to dill pickle juice out of the jar after you eat the pickles?
Yeah he did indeed talk about a slather
@@coffeemochafrappucino yes
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.
Kudos to you and your wife for displaying the rub recipe! I'm trying that on my next brisket
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.
Mexican oregano is disgusting.
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.
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.
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.
And MSG. Don't forget MSG.
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!!
I'm sober n it made my day 🤣
N I just got hired today
I'm a smacked and cooking ribs!
7 in and burnt the chicken... and Larrys season salt in the Play!!!
Haha
Red right Lawry’s 52 on two, on two, Ready?!.. Break!..
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.
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.
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.
@@khaelamensha3624 absolutely
@@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.”
Funny thing of that...in other videos, he uses hot sauce as a binder. 🤔🤔🤔
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!
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.
Go Pack Go!
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.
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
I’m going to definitely try the lawry method. I love pickles and mustard.
As a guy who grew up and lives in Wisconsin and is a diehard Packers fan, I really appreciate that clip lol
Okay, I discovered you from a suggestion on the BBQ Pit Boys channel. I love those guys, but they go for novelty too often, in my opinion. You, sir, are an artist. I love that you approach questions with an open mind, and always seek to improve yourself - which in turns helps us, your fans, improve our game at the smoker. Loving your stuff - please don't stop!!
Tbf their channels really old. They already have videos for every typical bbq item. They would just be reposting the same video’s over and over again if they didn’t do some novel recipes
Rub I've used for years is:
1 pound kosher salt
1/2 pound coarse black pepper
Tablespoon of each of garlic powder, onion powder, paprika, and turmeric which is essentially Lawry's blend. Always loved it. Will have to try the pickle juice, my wife can drink that stuff straight so she'll probably love it.
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!
I made a 40 dollar brisket -- check it ou i can save all of you a lot of money BRISKETS are EASY to cook
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
Lauries has msg, right?
@@dreamervanroom no it doesn't just had to check lol
Lawrys or Morton’s season all. Makes a bomb ass brisket every time. Just watch the salt.
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.
When the food is so good it puts you in the Mandolorian.
what is it like smoked salt?
@@appa609 seasoned
I also changed up my brisket after this. And I did it closer to the Harry Soo with with a "schmeer". I used Worcestershire sauce as the binder, as it is great with beef. It was the best one yet for me. Most of you watching are probably way more advanced than me.
Working in restaurants in KC and Texas, I've talked to many colleagues about what they use on their BBQ briskets. KC rubs were a bit more complicated, but no one used just S&P. Lawry's was popular, along with Montreal Steak Seasoning. Personally I like to use S&P, Garlic Powder, dried spices, Paprika, and a touch of Brown Sugar.
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!)
Lawry Salt is da shit bro
'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.
100%. Just ask Harry Soo
Ahhhhhh. Makes sense.
@@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
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!
I'm wondering how much the mustard came into play in the difference between salt & pepper only vs. Lawry's. Maybe a future test of 4 briskets, 2 with no mustard and salt & pepper on one and Lawry's on one, and then 2 with mustard with salt & pepper on one and Lawry's on one
I was thinking the same thing
Mustard does nothing for the flavor.
It just makes your salt and pepper stick.
Your reaction to the Lawry seasoned brisket reminds of the scene from Harlem Knights when Detective Richie Cantone calls his wife after sleeping with Sunshine and telling her “Yeah, Barbara, it's Richie. Yeah look, I ain't never coming home no more. Take it easy.” Bye bye salt & pepper 🤣🤣🤣
Took the the rub recipe for a spin this weekend and can report that it was by far better than S&P or any other pre made concoction that I’ve had in the past. Made incredible bark on my pellet setup which is often hard to achieve. I assume this is due to the sugar content of the Lawry’s. Thanks for sharing.
Cool I'm gonna cook a brisket on my pellet this weekend and run this rub recipe. Glad to hear it came out good for you
Going to have to drive to Austin and get some. I have a friend that works at the forensic lab. He'll get to the bottom of this. He has access to a electrospray ionization quadrupole mass spectrometer. We'll see what's in it.
@zackr6 I think you misunderstood him. He wants to get some of that Franklin's brisket in a MS, so he can have unequivocal proof that their meat has more that just salt and pepper. I think that would be fun, to be honest. I'm sure you'd see all kinds of peaks on there.
If you go through with it please let us know.
Make sure to preorder online. Let us know the results!
Why dont I believe this whatsoever and feel like this will go absolutely nowhere? I imagine the spectrometer would not reveal anything due to the smoke compounds muddying the chart. Then again what do I know...I only took 2 years of OChem ;P
@@TechTails let's say youre right, it still doesnt matter so long as they can prove that there is more there than just salt n pepper.
Tried Lawrys on a brisket for the first time last week after watching a video from Jirby BBQ. Was pretty dang good. I usually use meathead goldwyns big bad beef rub otherwise for brisket.
❤️❤️
@@jirbybbq yooo!
I live 5 min from Goldees. Great dudes and Johnny’s vids are the most informative bbq vids out there from a Restaurant pitmaster!
@@coreymcconnell3300 im in Carrollton and need to make my way to Goldees. You're one lucky dude to be in closer proximity
@xavier Perez get there early and try everything or put in a pre-order to make sure you get to try it all. And don’t forget the banana pudding. We need an @jirby bbq on that too, lol!
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.
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 .
your content has always been good, but the past few months you've been killing it even more
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
Good thing jeremy is doing the experimenting for us briskets r pricey af lol
@@JasonMiller-sd9eh they're like $4/lb. That's less than most beef.
Yeah, whatever you like is the right answer.
@@scottgunther2021 I think people are struggling to find for $4/lb…
@@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.
I think “natural flavor” is usually a synonym for MSG
LOL cake some MSG on there for that extra "oomph."
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”.
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
And Chuds got the idea from Jirby BBQ, the original secret teller
Be that as it may, he was still being disingenuous.
@@guilhermanacas facts
On one of his vids he does 2 parts pepper, 1 part kosher salt and 1 part lawrys
I did my first brisket July 1st (22h overall with cherry wood) and used a GREAT South-African Cape Herb&Spice Texan Steakhouse RUB that I tweaked further and was uncertain of the result but... it was an OUSTANDING success.
To spray, I used 50/50 apple cider vinegar/black bear.
The label says: Sea salt, Brown sugar, Coriander, Roasted garlic, Yellow mustard, Onion, Black pepper, Chillies, Paprika, Red Bell pepper, Cumin, Anti-caking agent (ESS1), Paprika extract. Non-irradiated. I also added celery grains, 5 colors pepper, more Coriander, and some more stuff. Result : FANTASTIC !!!
A couple things to think about. I am an ex spiceman who worked for a company located in Baltimore. Back in the day Lawry's Seasoned Salt had msg as an ingredient. No idea if the ingredients have changed or if the label requirements have changed. But msg gives umami. As to equal "parts", this could be by weight or volume. And this can make you wind up with differing amounts in actual quantity. (I also owned a bakery fo awhile). So that can matter. And it can matter even more especially for salt, where different types actually weigh different amounts based on size. I see the Lewis recipe calls for kosher salt. Some of the larger salts vary in weight for the same physical measure. Meaning equal parts of cups, isn't equal parts of weight. This can make a huge difference. Additionally, the pickle juice has seasoning in it, and the seasonings there vary by brand, as in some have clove and some don't etc. most all of them have Bay Leaf, which is another umami ingredient. So if you want to go down a bunny hole... You can look into those things too. Great video!
Mad scientist bbq = Watergate of bbq!!! Love the channel man keep up the amazing work.
LOL!
Lmao
I hope he is staying safe before big BBQ tries to take him out
This has inspired me to experiment more. I love the content. Keep it coming!!!
Sooo, you let us know that Lowry’s season salt definitely made an improvement. Do you think the pickle juice helped any? I watched your episode on beef tallow. You seemed to like it well enough, but I notice you’re not using it in your latest cooks. Or are you just skipping over that part?
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.
I have used salt, pepper, and garlic powder. I use a mustard, Apple cider vinegar as a binder for the rub. Spray with Apple juice and apple cider vinegar
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!
Word of advice: whoever tells you about how things are done in Texas probably just moved here.
This guy is a fake-- He actually has to ask his wife or girlfriend does it taste good and his facial expressions say it all just another fraud that makes good videos
@@unclealzbbq2185 Don't rag on him man. He gives out good info, and its free. It will cost 700.00 from the pros
Word of advice: anyone who tells you "this food has to be eaten this specific way" is a pretentious twat who doesn't know anything about cooking that someone else didn't tell him.
The Packers footage was legendary 😂
Great video! Lawry's has been our go to on tri tip for about a decade.
slat and pepper is really an abstract concept. most people really only think of the most basics but here is a salt except from the internets: Various salts can elicit all 5 basic tastes, for example, sweet (lead diacetate, which causes lead poisoning when ingested), salty (sodium chloride), bitter (magnesium sulfate), sour (potassium bitartrate), and savoury (monosodium glutamate) or umami., pepper has the same. many flavors can be created with JUST salt and pepper.
So I've tried this too, even though I used creekstone choice as we don't get full packer prime in Germany unless you go to commissary. I used original US Lawry's.
First things first: I was never to franklin's or any bbq joint in the US but did a lot of US beef S&P only. The difference in taste is a big one. I can't imagine that you guys, when at franklin's, can't tell that there's more in it than just salt and pepper. Consider me the control group as I've never had us bbq. I could taste the difference right away and I also tasted way more than S&P.
Second: I do like the seasoning and it really adds a broaderspectrum of flavor to the meat, which could also be down the pickle juice that I find a great idea. Especially the garlic powder is clearly recognizable. People must taste this at franklin's?!
Third and last point but not a so pleasant one.... I got a lot of farts from the seasoning. Sorry for spoiling your appetite. Cheers
Maybe the last part was due to the amount of beer you had??? XD
Having a bbq pop up tomorrow at our distillery. What a great time to experiment. I happened to have all the stuff to replicate your side by side comparison. So I’m doing a S/P vs the Lawrey’s rub. (Followed exactly as you listed in your comments)
I’ll let you know what everyone thinks!
Well, what did they think?
You left us hanging, my man
@@allengroom8441 I surely did! I forgot about this. It was some of the best briskets I had done to that date. Lawrys is definitely key. Cooking 7 briskets with it right now
You’ve changed my BBQ game 10 fold! The tallow technique combined with this Lawry’s rub had everyone at Christmas obsessed!!! Thank you!
Side note: I use a Masterbuilt 1050. You talk about clean smoke a lot and I’m wondering if you could figure out a way to get clean smoke on those types of smokers?
My "simple" dry rub for brisket (also delicious on turkey, chicken, and pork roast) contains twelve ingredients including smoked paprika, marjoram, celery salt, cumin, black and white pepper, garlic powder, onion powder, brown sugar, and chives.
OMG, I never want to eat anything else. Followed your Lawry’s rub mix and pickle juice/mustard on the meat. Something happened with my pellet smoker so that the meat was over 200 deg after only three hours. After calming myself down, I finished the cook following your brisket tips since I couldn’t go by temp and it still came out delicious and juicy. Thank you, thank you, thank you for all you do!
In the comment JL posted he does mention the pickle juice. its 50/50 Mustard/Pickle Juice wet rub.
Yep this!!
“It’s sweet, what’s in it?”
Jeremy: “sugar.”
Lmao i dunno why that made me laugh so hard. Seems so obvious but taste is so complex sometimes its hard to just diagnose it.
Thanks for this experiment. I tried Lawry's early in my backyard bbq journey and it was a disaster. I swore it off that day but I might have revisit it.
Also, it was awesome to see your video with Joe Yim a few weeks ago.
We all do stuff like that in the beginning ... Usually some generic Weber or McCormick rub from the store... then we try different Temps, different woods, injections, etc...
I started my bbq journey several years ago, and I went nuts trying all these different rub experiments and techniques...
Eventually I found myself doing less and less... and my finished product has become consistently great... When you take all your variables to a minimum, you can focus on just cooking... and the quality will go up... I still experiment time to time... like the beef tallow thing...
When you get down to basics and just change one thing while experimenting, you can KNOW whether your experiment helped or hurt your end product...
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!
I recently switched to Kosher Sea Salt Mediterranean and it makes a big difference. I also always use fresh ground pepper because there's no comparison. I've tried all the fancy stuff, but I've found my wife and my favorite smoked meats are the simple ones. For brisket, I do a small coating of barbecue sauce or a little oil, sea salt, and pepper. For pork shoulder I use barbecue seasoning. For chicken, dry brine over night and sage. The key to us is the wood and charcoal. We use royal oak hardwood lump charcoal, and always half mesquite, but then half either apple or hickory. Once I start to see some color, I baste with apple juice every 30-40 mins and wrap them at 160 or so with butcher paper. I cook them at 270. Being a normal busy guy, it's so simple and cooks really quickly, but is better than any barbecue in my area that I can find. It's fun to play around, but we've found the meat and smoke we like to be in the forefront of the taste not all the seasonings. I will also cook lunch meat or any other foods we need for a week or two and then sear on the Weber if needed.
I’ve wondered how Lawry’s is still a relevant product. Grew up on it and now I can’t stand it on its own. I see a container of it today and think “who still buys this crap?” You and Chud’s video seem to provide some possible explanation for its continued demand. Guess an experiment of my own is going to have to validate or debunk this.
Salt and Pepper is the staple to every "PIT MASTERS... SECRET" Its obvious that that's not the only formula used to make an amazing brisket cuz then, if not all, mostly all briskets would taste the same considering the fact that pros are smoking these briskets.
Going to try it this Sunday, already got my brisket. Great Vid!
Will you also use the pickle juice?
@@difidon Do you know whether to use sweet or dill pickle juice? It's an important ingredient that needs to be named.
@@leeavirett1287 typically dill pickle is used. I think sweet pickle could cause some adverse effects, like extra caramelization of the bark. Just my theory...
@@difidon Makes total sense. At the price of brisket I didn't want blow it! Thanks
@@leeavirett1287 let me know how it turns out. Good luck!
Black's in Lockhart uses table salt. Many years ago when you bought their seasoning it looked allot different than it does now. I've still got a bottle of it from 2010 that I just haven't thrown out. I has table salt, course black pepper and red chili flakes. Not sure what else is in it. My first Black's brisket was in 1988 and as far as I'm concerned that flavor profile has never changed, period. And that's going back to way before any of the new comers with all their tricks and such. I still prefer Black's if I make the journey to Texas. This video was bold and revealing and I'm glad you posted this.
I made a brisket last week with coarse kosher salt, black pepper, seasoning salt, turmeric, garlic powder, mustard powder, a touch of cumin. Sprayed it with apple cider and apple cider vinegar 50/50 mix. Taste came out amazing.
This needs to be conducted as a blind taste-test!
You’re right 😹👍
Gotta go Black pepper first tho 😩
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.
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.
For a simplistic rub that is balanced between your #1 and #2, is to add garlic powder, paprika and turmeric (little portion) to your salt and pepper. Exponential enhancement of the flavour.
I’m wondering if you could do a side by side test where you do 2 smokes at the same time: one with your normal hardwood and one with a fruit wood (either alone or with your normal hardwood). Even if it’s on something inexpensive like pulled pork. Figured with your multiple smokers you could do 2 different fires at the same time. I’m trying to decide if getting splits of fruit trees are worth the effort/money. Thanks for the videos.
I have cherry and apple wood. They both seem to produce a strong smoke unless you burn them really hot. Usually I'll use oak as a base and then every few stokes, mix in a little fruitwood. Smells great when burned hot, but then the smoker gets too hot and it messes up my rhythm.
My experience is that the wood makes a much smaller difference than the meat and spices. It’s not that it doesn’t matter, but the stuff you actually eat matters more than what you burn. Or, to put it in clear terms: I would not pay extra for “special” wood.
Pecan is where it's at for me.
I’ve used cherry and apple chunks when I used to smoke on my kettle, but that was mixed in with briquettes. Wasn’t sure they would make a difference when mixed with full oak splits.
My guess is Randy is correct Laying on the layers of flavor
ouch! and nice 😂
I actually laughed out loud when you first mentioned Lowry’s. I’ve been using it in my brisket rub for years- I don’t believe the half salt-half pepper at all. That’s the base- 1/4 cp kosher salt, 1/4 cp restaurant style ground pepper, 1/8 garlic powder, 1/8 cp Lowry’s- then add local tastes (such as chili powder, cumin, cayenne pepper, etc- tsp of each.)
Thanks for sharing sounds great
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.
I always want to do simple salt, pepper and garlic rub. But my wife always insists I do my typical seasoning. Which I'm pretty sure is just Lowry's lol. I do each step individually and in this order. Morton kosher salt, granulated garlic powder, granulated onion powder, very light coat of meat tenderizer, sprinkle of cayenne powder, good coating smoked paprika, good coating of course ground black pepper.