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!

*puts on entire stick of butter* "so we toss on a quarter stick of butter" i need to follow these diet measurements lmao 🤣🤣

Just started watching all your videos badass cooks I’m about to binge watch all of them

I've never mayonnaised a turkey before but that looks like the right amount. Good job.

Glad you’re back to the vids!!! Turkey looked almost as legit as those sweet moves amigo!!

Man Jirb BOTH of those turkeys look KILLER!! Great job as usual!

Great video will be trying that method hopefully this weekend coming up.

Butter technique is 🔥🔥🔥. Great job as always!

Great video! Gonna try this one out!!!

I found this channel after watching the Mad Scientist. Glad I found it!

Thanks for doing this one. Going to try it.

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 👍

They both looked fire! Mouth is watering.

Thanks for the video!!

thanks for the tips bro! Been more inspired to bbq and share with the family. keep it up.

Those are some pretty birds! We are coming to goldee’s from Arkansas for a Texas bbq birthday road-trip. Can’t wait!

@jirbybbq

2 жыл бұрын

Can’t wait to have y’all there!

Lovin' the Honey Butter Jurkey!! Great vid and informative as usual

This turkey looks incredible!

Nice vids...great tutorial...I hate turkey...but in case someone wants the bird...got good..info Thanks again 👍🔥🔥

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

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!

Killer video bro, gonna try it this week 👍

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!

I will be doing this for Thanksgiving!

Where do you get these turkeys?

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!

You’re the man ! Turkey hits diff at Goldees !

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.

Dude! Like that butter block technique!

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

"Who wants to look at this for so long" lmao

I won’t sleep on her turkey. You don’t sleep on Kirby and The Forgotten Land coming out in March!

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’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?

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

@benpierce2202

2 жыл бұрын

Mad Scientist BBQ recently came around to the idea of using more dirty smoke... after talking with Jirby.

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.

If you buy a 5 gallon bucket of raw honey it’s only 200-225$ . Find a local bee guy. Well worth it

@jirbybbq

2 жыл бұрын

Smart

@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:)

Where might I order this pre-brined turkey?

How long was it wrapped for after the 4 hour smoke?

Love your videos my guy

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.

Shout Out @Jirby BBQ :) #Awesome Cook :) #Texas Style

Tried the mayo binder however, the crust didn’t set very well. 325F do you think lower temp for longer would help?

where do you guys source your turkey from? I'm on the Westcoast trying to find some.

What temp do you smoke the turkey at.

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!!” 🤣🤣🤣

What types of wood used for smoking these Turkey?

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

that's the way to make turkey taste good right there

Did you preheat smoker because it’s poultry ?

So on the no pre brine one you only seasoned the top with mayonnaise? Why not do both sides?

How do you hold it for time

Man that's some good looking Jurkey

What size turkeys you buy

Jirby what is the best way to get out all the ash after the cook?

Killer color on both of those turkeys!!!! Could easily eat a pound or two right now 🤙

salted butter or unsalted?

Making that mayo & wild turkey Jinder next time

Follower this to a T turned out great !!

Thats awesome! Im learning a TON from your videos! Will you do a video on making and smoking sausage?

@treythorsen225

2 жыл бұрын

Just saw your sausage making video!! AWESOME

Where do you get the turkey breast from? My local grocery does not have them.

Please make a video of your sausage. I love all of the videos.

Love smoked turkey, that looked great. That's a ton of butter though haha

Where do you get your brined turkeys from, i wanted to try my hand at smoking some

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

Жыл бұрын

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

@Chevsilverado

Жыл бұрын

@@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.

Anyone know how many pounds these are? Closest I can find around here is a 3lb butterball. Got one going right now!

Turkey is my new favorite

Will u do the mayo again?

Thanks!

What’s the restaurant?

Good stuff

I haven’t smoked Turkey yet, what does the Mayo do? Is it to keep it form drying out?

@Chevsilverado

Жыл бұрын

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.

J A Y O N A I S E

@tomatogod1

2 жыл бұрын

Love the dirtiness of it🤣

Is mayo the turkey game changer? Find out on this episode of mad scientist bbq.

@stevierayj7328

2 жыл бұрын

Lmfao bruh I’m dead ☠️🤣

@Drew-di6nt

2 жыл бұрын

😂😂😂

@FrankJara

Жыл бұрын

😂😂😂

@Captain_Hampton

Жыл бұрын

LMFAO

@Anteater23

Жыл бұрын

I don’t get it

holy hell! I've never used that much butter on anything! gotta change that. gonna make a bbqed turkey breast a la Jirby :)

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.

brooooo that hunnnyyy turkyyy

Which one was better??? Though?

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?

I need to do this one and a turkey legs

Looking for the big turkey breasts, is turkey breast roast the same thing or where can I find them

Made this a while back it was amazing

Do you use salted or unsalted butter? Thank you for making these videos!

@MrPanthers23

2 жыл бұрын

I was wondering that too

@mtlhd1

2 жыл бұрын

@@MrPanthers23 Unsalted butter. I slowed the video down and paused it when he took out the butter.

@wardad5628

Жыл бұрын

If brined it will already be salty.

I want you to do something on a pellet grill just because! 😂

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.

do you use salted butter?

@Osteoporos1s

3 ай бұрын

It sounded like he does. I think he said “salty butter” when he was wrapping it

Be careful the bbq perfectionists on KZread are already jumping ship and agreeing w u. Lol

Fire management is a mothertucker so much work thank God I got a masterbuilt

Need a sausage video Brother!!

Did you rest the turkey in a cooler?

@jirbybbq

2 жыл бұрын

Nope just on a table

🔥🔥🔥🔥

Awesome videos man, unsalted butter?

@BrosGrimPunk

Жыл бұрын

Pretty sure he says “salty butter”

perfect amount of mayo

Mayo looks good to me

Thx jirby

never too much mayonaisse

Great stuff. Looked amazing. Do you use salted or unsalted butter?

@jirbybbq

2 жыл бұрын

Unsalted