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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If you enjoyed this brisket video, check out this Weber Kettle smoked brisket video next.
https://youtu.be/5afJEZcmak4
Looks overcooked
I have wash off the brisket with vinegar and then season it.
Thank you for not chewing on camera!
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
Thanks for the info! Why do you have such a Large smoker and what does a smoker that size cost? Peace!
Are briskets ever dry or wet brined in the USA?
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!
What kind of wrap paper is that I've seen it before but haven't seen it in a store
As always I learn something new with every video I watch him you. Thanks and man the brisket looked great
Doesn’t it come out really salty?
1⁄3 cup fine salt (Morton Popcorn Salt); 3 1⁄2 teaspoons superfine sugar ;1 1⁄2 teaspoons cornstarch;1 1⁄2 tablespoons celery salt ; 1 tablespoon paprika ; 1 1⁄2 teaspoons onion powder; 1 teaspoon garlic powder; 1 teaspoon ground turmeric ;1⁄8 teaspoon cayenne pepper ….. and keep it Kosher. Me I make my own rub from 40% kosher salt and fresh ground Black Pepper. 😉
Looks delicious, the fat glistening, seasoning and smoke ring looks beautiful.
Funny 60 year's later 👍 been all my life
Can you foil the Mohawk if it gets to burnt during smoking or will it be fine without it? I don’t like to waste.
Explain the 12hrs in the smoker at 150… just holding because you wanted to eat it the next day? I know you rest one…
Can't get here in Australia 🙁
it looks like weird dirt
mustard! smh channel blocked
don't forget about mustard and Pickle Juice.
If you put anything on besides sale and pepper it’s not Texas. Poser
Wow