I found the BEST Brisket Rub | Lawry's Copycat Recipe for Brisket
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- čas přidán 2. 07. 2024
- I unlock the SECRET of Lawry's Seasoned Salt and develop the perfect brisket rub in this video.
Try my new Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F
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Try my new Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F
Omg bro I'm watching your video with my wife and I'm like "damn, he cracked the code!"😆 I make seasonings, please hit me up, I have info for you!🤘🏼
I love how deep you dove into your research to get the right spice mixture and you nailed it! I just made some beef back ribs this past weekend. Dry brined with S&P blend and the next morning added a modified version of your copycat recipe (I used about half the salt, no corn starch) and they were absolutely amazing! My only complaint is that the store only had back ribs and not short ribs!
I used the exact same ratio of kosher salt, course black pepper, real lawreys and granulated garlic on reverse seared ribeyes on Easter. It was a big hit with my guests
Love your videos. Did my first brisket a few weeks ago, followed your videos. Came out very good.. electric smoker. Going to try another probably in a few weeks. Thank you!
Thanks! Brisket is always great in the electric!
From a fellow ex CAF member (Calgary highlander) and albertan who has an unhealthy love for BBQ… love your channel. 💪🏻
I really appreciate the science behind good cooking. Thank you.
Good idea! I think your mustard needs more brisket though 😂
I am a beginner to smoking briscuits, so i love your content on how to get better. I feel that this should have been a 5 minute video though. I never would have thought to use seasoned salt. I will def try it.
I use to be a big Lawry's season salt fan for decades (especially on pork). I gave Great American Land and Cattle Co. Steak & Meat Seasoning a try and never ever looked back to Lawry's. It is season salt kicked up several levels in flavor.
OUTSTANDING SIR , again thanks for breaking it down for us beginners
loving and learning so much on your channel
The only 2 seasonings my G.mama used my hole child hood & I tell you chicken, turkey, beef ribs, steak I mean it's great on everything!!! doing a brisket for u brother & u mama with my twist of Mccormick rubs thx for bringing back great memories
Lawrys has been a staple in soul food cooking for decades.
I use a similar rub with Lawry's, I do:
8 parts 16 mesh black pepper
3 parts diamond kosher salt
3 parts Lawry's
1 part granulated garlic
1 part MSG (Yes, on purpose haha)
If you follow the Lewis school of thought, you'd slather with a 50/50 dill pickle juice and yellow mustard before the rub
But...... If you really want to take the brisket to another level, you could also inject with tallow/soy sauce/Worcestershire/garlic powder/onion powder/Lawry's
Stolen from mad scientist BBQ, quit acting like this is your recipe.
@@TheCalebEast lol uh no. It’s John Lewis recipe plus MSG. Plenty of us have added minor touches to it. I use accent for my MSG. Stop acting like Jeremy invited somethin, bring your fanboy love down a little
@@TheCalebEast Wait, are you referring to the John Lewis recipe that Mad Scientist BBQ posted? Hahaha. It's one of the oldest, most classic bbq recipes known to man. Jeremy doesn't even use this recipe as far as I know, and I've never even seen him inject a brisket unless it's an experiment. Also, I use MSG, which Jeremy and Lewis don't, to my knowledge.
I've been smoking about 50 briskets a week for the last seven years for a bar and restaurant that I own. If a simple S/P/G recipe can be stolen, that's news to me, haha. Also, as a BBQ enthusiast you should be openminded and willing to try any recipe and modify it to your preference and market.
Awesome video man. I had just made a brisket using some Lawry's recently and it came out fantastic. But I might have to add some chili like you for an extra kick
Thanks
What a great way to finish out the month! Excellent video presentation as always. Love your channel & content. You seem to hear my Q questions & reply via uploads 😎. From a fellow 🇨🇦 (604) and a fellow Steve, have a great summer! 👍
Great name! Thank you for your support man!
I agree i use lawreys as a base for everything, tried and true!
Absolutely fantastic buddy!
Thank you!
You nailed it. Great video!
What a great idea! Thanks!
Lawry's has been used for 40 years that I know of by old school Texas BBQ folks. I learned how to smoke brisket with Lawrys in 1978. It's funny that anyone thinks this is new. It is called Lawrys season salt. No need to add salt. We used Lawrys and black pepper. Since it was taken over by McCormick, it is not quite the same.
You’ve been smoking briskets with Lawrys since 1978? 😂yeah sure … Got any videos or Pics? 😂Bet you don’t
@@jimmywang9011 lol why is that so hard for you to believe? Do you have trust issues or are you just detached from reality?...
@@Frosty_tha_Snowman detached from reality….go play your little video games little man
@@jimmywang9011 The orderlies should really limit your computer privileges, it's going to hurt your mental progress to spend so much time talking to people in your delusional state of mind.
@@jimmywang9011 lawrys has been around since 1938, I don't know why you're accusing this person of lying 😂 it truly makes no sense. My mom has used it since I've been alive, my uncle has used it ever since he owned his first restaurant in 1971, and uses it to this day.. you're just weird as 4uck 😅
You need to keep this a secret! I've been using Lawry's on my brisket for years and people love it.
same here ....on everything ribs pork beet ribs.........been doing for years
@@jerryjensen5052 I haven't been getting 1st place chicken, 2nd place ribs and 4th place brisket for nothing lol.
Ah this videos great! I’ve just ordered some of that rub, which I’ll add msg too and use for my Xmas brisket.
Awesome!
Great video.👍🏻 thanks for the history lesson. I always thought it has msg. Nerd Dad! Think I’ll try it. Thanks
Thanks for the training, Smoke Trails BBQ
Thank YOU
Watching this has convinced me you're the Walter White of brisket seasoning. Except not evil and with a healthy family life. Anyway, another great video, good sir!
I was just thinking that yesterday as I now wear a respirator mask around the pit. I look like I'm cooking meth lol.
@@SmokeTrailsBBQ is that for the charcoal allergy?
It’s so true! Lol
Anyone ever use pistachio wood for smoking? Wondering if it’s a good smoking wood. My buddy has 2 huge trees.
Harry Soo from Slap your Daddy BBQ said they use msg in competition bbqing
he's won many competitions, it was on The Mad Scientist Channel, Jeremy Yoder
Subscribed. I've been using Lawry's for years.
I love me some Lawry's, its good on almost everything
I just loved this video. I discovered a bottle of Lawry's reduced salt that expired in 2015. in our pantry. I read the label and it has listed Monopotassium Glutamate and Glutamic Acid along with the other ingredients you listed in the video. Maybe this was the same ingredients as in the regular seasoned salt. I guess they might have changed the recipe because of the aversion to MSG by some people.
I started out with Lawry's putting it on popcorn before it was even a thing - back in the seventies...
you giving away all the secrets man! 😂😂😂
i used it in the 70s. along with monteral steak sesoning.
Yes sir!
watched it again with jirby, water binder on meat side with black pepper and kosher salt and on fat side mustard pickle juice binder with black pepper and Lawrys season salt
I do love Lawrys. It’s my favorite. I try and try to find stuff better but really can’t.
Lowry's is bomb. That and black pepper is damn near perfect.
Should I mix lawrys and ground black pepper in one bottle? Before adding it on the brisket?
I've used seasoned salt for 35 years...but never seen no seasoning salt!! Have to look for it i reckon...I love how the staples of my people and state are still new to so many...lol
Thank You!
Always a bit of lawrys on my bbq!!
I've seen two Goldees videos, one black pepper first then Lawrys season salt
and the other was black pepper, kosher salt and Lawrys season salt last
I was in Lewis. It was great. It is really difficult for me to find restaurants that BBQ and smoke better than me, but in this case it was significantly better. I noticed many things, like the fat layer texture was crunchier and the softness level of the meat was perfect (mine is too soft). Mine is more juicy, the only parameter I had better). My wife noticed the taste of the seasoning was better. I use only salt and very heavy pepper, but now I will try that rub instead. Hopefully, I will be able to get the same results. He uses prime brisket, which is harder to find at Costco. I use choice, and he uses offset smokers while I use Kamado. So he got the advantage but, at least, I can improve the rub. I use your ultimate brisket receipt but with foil in a regular oven hold. I need to try butcher paper, so the crust will be less soft and more crunchy and sticky, and make the brisket less soft. I will hold it when it gets to 180 next time instead of 190. I have a unique technique I suggest you try. That is why my choice was jucier then lewis prime: I put ice cubes on the flat when they hit 20 f more than the point. I do it a few hours before the wrap and hold so the point and the flat will reach 190 f at the same time. Usually the ice will not sleep because I create half a foil boat around the flat to protect it. I repeat it as needed (2-3 times).
That's smart. I'll try it
I’ve been using Lawrys seasoned salt, and McCormick garlic pepper exclusively for DECADES. Its funny to see it being “discovered”. It’s my direct seasoning for any and all meats whether grilling or smoking. Literally nothing else needed
do you put equal parts lowrys and garlic pepper?
Now Lawry's called Lawry's Black. It's amazing, on ribeyes.
My "flavor enhancer" has similar ingredients but is 50% crushed dried Cremini mushrooms...other ingredients are dried toasted sesame seeds dried anchovy onion powder and crushed fennel
Really interesting video and I liked your approach on breaking the seasoning down and then adapting it. When can we expect the 1st Smoke Trails rub???
Haha maybe one day!
btw I just signed up for your Patreon, always good to support great creators
I'm in my 50's we been using Lawry's as far back as I can remember.burgers , briskets, steaks,
It's good stuff!
Good info
Awesome video! I just went to Goldee’s and it’s amazing. Their brisket was the best I’ve ever had.
I'd like to go one day!
Black folk been using Lowery's on bbq for yeeeeeaaaaaarrrrrrsssss!!!!!! Lowery's is the secret for all meats. Tony Satchel seasoning is waaaayy better. Try my BBQ fam!!!
2/4/8 can be divided to 1/2/4. 4 being quarter cups. 1 cup of black pepper, half a cup of kosher salt and a quarter cup of Larry’s for bulk . Or everything is half. Two cups of pepper, one of salt half of Larry
Lawrys real magic happens on a baked potato or any potato product
Never tried it but I will now!
Interesting look at it. I wonder if you could do a salinity test on the two and see if they’re similar? Not sure the color or even dye would show on a MsG detection tho
Good idea. I have a hydrometer. I could try dissolving equal amounts in water and measuring the specific gravity
Great video Steve. This is worth trying against Lawry's. Then I can tweak the proportions to my liking.
Thank you!
Nothing wrong with MSG
I agree!
@@SmokeTrailsBBQ That's crazy. MSG is horrible. Why add anything unnatural? There is no reason to add more chemicals to food.
@@craigluhr7243 msg is natural and safe...the fda and the world health organization agree...GRAS...generally regarded as safe... just like salt or pepper... no toxicity level.
@@craigluhr7243 glutamate is a naturally occurring amino acid. It is the base form of glutamic acid. Mono sodium glutamate is just the salt form of the acid. That's pretty natural.
@@sickmsmokey haha the WHO also considers meat a class 1 carcinogen. Maybe they have other motivations for how they classify foods and maintaining your health isn’t one of them.
Great video! Do you use the entire mixture for the whole brisket? Or is there some leftover? Thanks! I'm fairly new to smoking and still haven't done a brisket yet. Gearing up to do it! I recorded my last 2 cooks and hope to make videos out of them. Used your suggestion of jealous devil premium charcoal and the fire was much easier to manage!
Thanks Kurt! Yes I use the entire mixture 2tsp, 4tsp, 8tsp mixture) on a brisket. If you are worried about it being too salty you can cut back the lowrys to 1 tsp.
Great video, thank you. I'm not sure if I missed it but what does the corn starch add to it that you have to use it when making your own. I assumed it was some sort of anti caking ingredient...?
Yes it's anti caking. Some people also think it helps with "velveting" which is an Asian cooking method
MSG is good for us! Makes everything taste better!
Exactly...Seems like a lot of "High Brow"
Chefs hate Lawery's. I think because it's
Such a good spice they can't charge a
$100.00 for one of their concoctions.
I'm surprised at how good a blend it is for so cheap.
@@SmokeTrailsBBQ I love your channel! it is so informative.
Pretty sure given his name, Lawrence (pronounced “lorrence”), it’d be pronounced “lorries” seasoning. At least that’s how it works here. Love ya work, from Australia 🇦🇺
I would have called him "lor dog" or "big lorrie G". A way cooler nickname
What you’re saying makes sense but I remember seeing TV commercials for it and the company pronounces it to rhyme with “Bowery”.
I bought your rub and I plan on smoking next week. I am excited to try it.
Thank you man!
I finish several of my dishes with this stuff....
Misspelling of Lawry's in the video title.. because I care. Thanks for sharing homie.
Thank you sir 🙏
Lawry’s has clove in it as well. You can smell it in the rub. It’s not a lot but it’s in there.
I remember another pit master saying they amp up the salt and pepper (Lawrey's) for comps because you only have that 1 bit to impress the judges. However, if you're sitting down and doing this at home for family and friends it's too much and will actually turn people off. Just a thought for the BBQ family.
For sure, in comps I add a ton of salt to my rubs and sauces. The judges are eating so much hyper-salty BBQ that if you don't amp up the salt they will think it's bland. Their tongues' kind of go "salt blind".
I think ya said ½tsp fine black pepper, but it looks like you dumped 2 tbsp into the container?
I've been watching a lot of people do briskets on CZcams and I haven't yet seen anybody do a dry brine
I've done it!
I use it on everything I make damn near
What would you recommend
char griller super pro
Or
Char-Broil Oklahoma Joe
Looks like a good rub, ever use msg on your brisket? I'd be curious to see how you and your people enjoy one with that rub versus one with that rub plus msg
Makes great burgers
MSG just makes it better...try seasoning light msg on a brisket all night before adding salt and pepper th3 next day before smoking. U will c a difference in flavor
Everybody on the Lawrys train now
Any sense of what the turmeric and corn starch add? Turmeric has a mild flavor and is used mostly for color. Corn starch doesn’t have any flavor (imho) but helps with creating a crunchy texture
The turmeric adds color, and flavor believe it or not. The corn starch is an anti caking agent but it also (in my opinion) thickens a little when it absorbs water and is heated and mixes with the other spices to create a thicker and more savory mouthfeel. It's like how gelatin thickens up a soup and makes it more savory. Again, my opinion.
Dad Scientist BBQ 🔥
Johnny Trig was a big user of Lawry’s way back in competition
Is that right?
Great vid! In your opinion, what is the ideal amount of salt by weight would you say for brisket?
About a quarter cup per brisket seems to strike a good balance
Did you mix pickle juice along with mustard on your brisket?
Thank you for this interesting and informative video.
I haven't tried pickle juice yet. Just plain mustard, water, or sometimes mustard mixed with worchestershire for a bit of extra umami
I have used the pickle juice regular yellow mustard and the brisket came out lovely.
Anyone ever try Hy's Seasoning salt? Seems it does not contain sugar, how important a difference might that be?
this man cracked out the microscope lmaooo
Today it snowed here in Wisconsin. But that didn't stop me from cooking a brisket. Wish I saw your video earlier as I would like to try this recipe. Two briskets in a week shouldn't be that much food right?
Haha! Just freeze it! Or make brisket chilli, brisket Mac and cheese, brisket tacos. Brisket every day of the week!
So, people are just now discovering Lawry's, Its the Seasoning of all Seasonings lol Its the base for all my competition cooking and caterings. Just use lightly, can't be heavy handed with it like te old days lol
Salt and course ground pepper all you need.. Tried and true..
🤦🏽♂️😭
Microscopy and BBQ, it can't get any better IMO👍🤩🤩🤩, great vid too 👍😎
So, add MSG when I use Lawry's. Got it 🤣
@13:08,,,definitely an SD card 😂
Been using lawrys on brisket for a while now. The bolners fiesta season all salt is better, if you can get it give it a try you won't be disappointed. It's good on all bbq pretty much all I use on every cut of meat.
I'll take a look for it! Thanks for the recommendation
Never hears of Bonlers... I just bought some... Thanks for the tip.. I always like trying new seasonings
@@Chris-wp3ew when you use go light on your kosher salt. The bolners is salty. It's made in San Antonio TX.
@@Chris-wp3ew im sure you figured it out but its Bolners. Fiesta they carry a line of seasonings
Its Bolners fiesta
Great vid. By garlic powder & onion powder I'm sure u mean granulated, I bought actual garlic powder once and it was a mess. Also do u prefer the knock off to just buying the actual salt? Thanks
I'm using powdered but you could use granulated. The granulated stuff seems to have more flavor.
Honestly, I love msg.
Me too!
I tasted Lawry's seaoning salt before I put it on my brisket and I thought "shit, this is salty and I might've put too much." However, when I took a bite out of my brisket, I thought, "Holy smokes, this is the best brisket I've ever made." It's really a great cheat for seasoning your brisket.
Pls post the recipe in description.
Nice analysis. Just use 2 parts 16 mesh black pepper to 1 part kosher salt, by volume. Overlay this with Lawry’s. Use any binder you like or none at all. Lawry’s is the worst kept secret in Texas bbq.
Hey man love the videos, are you a fan of cooking pork butt or any type of pork ribs? Noticed I don’t see them much on here.
Mat Pittman @ Meat Church in Waxahachie Texas has good video's with Jirby and the Mill Scale boys
Hi, i bought some of this stuff + its really salty.
It just doesn't seem to be anything special compared to others out there.
I have enjoyed all your videos.
Keep on keepin' on!
Thank Pete. That was my first impression when I used it as well. I thought "Wait a second, they're just making it more salty!". I think there's other flavor elements going on and the sugar definitely adds to it, but in my view the added saltiness is the main reason why brisket tastes better with the appropriate amount of lawry's added.
I find it hard to believe that a product with salt in its name would be salty. Go figure.
I had a question. I just watched your vid on finishing brisket for two hours at 190f. Do you let it rest after or is that considered the rest period?
I still let it rest down to 140 before slicing
@@SmokeTrailsBBQ OK, thanks 👍 Love your channel ❤️
@@sethk1698 thank you Seth!
Have to ask, have you tried Hudson Valley New York Salt.. Spice Lab?
Its amazing!!
Nope. Link?
I use tsp Lawry’s, tsp kosher salt and tablespoon black pepper
Nice!
Holy MUSTARD BINDER BatMan!!!!
Looking forward to trying this rub, but wonder why the concern over MSG when the Chinese Restaurant Syndrome was debunked years ago. FDA says it's safe as does the Mayo Clinic. Curious?
I have no concerns at all.
Pepper bounces off every other seasoning so keep it separate and do pepper first.
MSG is very prevalent in nature, that is probably why there is a presence of MSG.