These videos take me right back to my day at Harry’s BBQ school; packed with great information, no BS and not promoting any particular smoker or anything else! Great job Harry!
This May be your strongest video yet. You kept the "how to" portion and you addressed a $270.00 + tax question from multiple perspectives. I really appreciate you brother.
LOL! I have a 20 hour ultra low-slow brisket video coming soon designed specifically for folks like us, working stiffs, where you can put your brisket in the oven in the morning after smoking it overnight and it will be ready for dinner when you get off work.
Wow! So very honest and knowledgeable! You are the man Harry. Been watching you for awhile. Keep up the great work and honesty! Please keep "Spreading the barbecue love!".
Thanks for watching and taking time to leave a comment. Be sure to watch my other brisket videos so you master this Texas favorite! ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
This is a perfect how to video. I truly appreciate the time and care you take in your videos and not keeping all of the secrets of the trade. You have a friend in me sir.
Thanks Chris for stopping by. When you have time, you can reach brisket black belt quickly from my brisket playlist ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Sounds like a fair analysis. I am from Texas so I suspect the Angus would be my choice. But Harry I would like to say, I always, always, learn some of the finer important details to great Barbeque from your videos. You can always tell a genius by how simple he makes the complex!! Thanks so much for this!
You can't go wrong with some Angus or Wagyu provided you properly cook it. As I teach my students, the meat is important but your skill is more important. Hence practice practice and practice. Most folks don't know what show is from 10,000 hours of experience as there is no shortcut! :-)
Hey Frank, send pictures. If you like, you can round out your training as I have 15 more how-to cook brisket videos ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Great Video Harry. I am going to have to watch again. Very informative and love your helpful tips aka wood chunks under brisket. That smoke ring was the best I have ever seen, I like your Smokey Mountain, it looks like you spend time using it instead of polishing it.
Hey John, my WSM has been used a lot and after 10 years of abuse from me, they take a lickin and keep on tickin! Thanks for dropping by. You can get the same smokering results with some good technique of spraying water that is based on science.
Thanks for stopping by. Be sure to take a look at my brisket playlist to round out your knowledge! :-) ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Great trick with the wood but is there not bald patches on the meat under where the wood was? Obviously this is not as visible but will still cause the same effect as the liquid pooling just underneath?
No problems so far. My secret tip was good for 1st place KCBS Ranchers Reserve National cup so it works. Give it a go at a contest if you compete for prize money. Good also if you're a backyard cook. Thanks for stopping by
Oven for tenderize! Same as I do! I just got a choice 15.6lb brisket at Walmart for $46 and it had marbling in the flat! I’m so excited! Lol. Awesome vid!
Thanks Rob for trying out my sauce. I think you'll like the rubs also. They were top-10 best in th world according to Playboy.com in 2015! Be sure to view my 15 other brisket videos when you have time ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Harry! Absolutely love this video and how you are 100% honest about things. I go to the store and find a full packer that is on sale for 45 bucks and let it sit in my garage fridge in the cryo-pak for 2 weeks. It seems to wet age the meat and comes out amazing. Thanks so much for the rub setting Intel too. I have messed up a couple by not letting the rub properly cook on.
Hey Jim thanks for stopping by. The type of brisket is personal just like some like mild cheddar and others like blue cheese. For some reason the $220 is used by many top competition teams. I have an Umai bag v Cyrovac v Butter aging video coming soon
Great Video. My takeaways. 1) When I want to eat Beef, I want to taste Beef. 2) when you do your brisket correctly, what to look for. 3) you have an audible bark on your wood. (sorry I thought that was so funny when you said there is no bark and then you hear "bark".)
I got into trouble as my L&P is made in America in Pittsburgh. In my London class I brought it and my students threw it in the trash and went to Tesco to buy the real deal. I was politely told with a stiff upper lip to not bring it next time! :-)
Give it a go and let me know how it went. Feel free to watch my 15 other brisket videos when you have time. ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Thank you for the video! You always do such a great job explaining every little detail, from the type of meat and how they are different, to the scratch test, etc. Top notch! 🍻
Thanks for stopping by Garrett Mann. Be sure to take a look at my brisket playlist to round out your knowledge! :-) ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Love it I try to get prime when I spend the money at Sam's. If you can apply rub and handle the fire I think any beef will come out great. One day I hope to be able to try a $220 brisket but I think $50 is my limit. Great video as always Harry You got lots of fans out in Kansas I try to tell everyone about you. Thanks
Love back to my fans in Kansas City. Thanks for stopping by and watching. I just put my brisket videos into a playlist so you can refer to them much easier to get answers to brisket questions. ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
If you do take the plunge and get a Wagyu, go for the Black grade and not the Gold. I did the usual "more is better" reasoning and went for the Gold for my first and then noticed that all the superfine very soft fat decided to render itself almost completely out. Harry mentioned that more folks use the Black grade for that very reason. It is really tasty though.
Just wanted to thank you for all you do the help pass the BBQ love on. I’m going to try to do my first full packer brisket this summer. I have done flats and corn beef flats for pastrami so I’m watching all I can on your videos. I was looking through your links but I am confused on the rub. Some videos you use the moola and other you use your general purpose rub. Which do you personally like better.
Tej fun about BBQ is the variety and diversity of ways to prepare, run. Inject, spray, foil, mop, foil, paper, sl oh ce, cube, pull, a read brisk4et. Please see my 15 brisket videos and try them all. If you want the recipe that won me 1st place KCBS ranchers reserve, seed the SRF Comp Brisket video
You probably dont care but does anyone know a trick to log back into an instagram account? I was stupid forgot my account password. I would love any tips you can offer me!
@Rodney Gerald Thanks for your reply. I got to the site thru google and I'm in the hacking process now. I see it takes a while so I will reply here later when my account password hopefully is recovered.
Once again another killer Harry Soo video! I insta like these before I even watch lol. Harry quick question. Have you ever been to Aaron Franklin's in Austin? If so I wondered what you thought of his Brisket and BBQ in general. I personally have not got to go yet but I've heard it's amazing! Then again everything you put out looks amazing too!!!
Yes, Franklin's is top-10 must-eat-BBQ-before-you-die places in America. www.slapyodaddybbq.com/2013/02/austin-barbecue-crawl-weekend-part-3-of-4-december-2012/ There are many crazy good places and my blog covers a few www.slapyodaddybbq.com/2013/03/austin-barbecue-crawl-weekend-part-4-of-4-december-2012/
Thanks for stopping by Rob. Yes, my neighbors do enjoy my barbecue and I do barbecue to help several charities I support. This morning I put my brisket videos into a playlist so you can refer to them much easier to get answers to brisket questions. ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Another great vid Harry. I did a Wagyu this weekend and it was great but I didn’t think it was 100 buck better than a good Choice CAB. A video on bbq turkey breast would be appreciated!
I love a nicely marbled CAB and cook SRF for contests only as it generally scores higher. Dont know why but you can't fight the judges. I'm doing an SRF Gold vs Black brisket soon. I have a few Turkey videos so the recipes work on breast also. Thanks for stopping by
Another great video, as usual Harry. Can not wait to see what you have lined up for the Super Bowl. BBQ love and wishes from a very cold Jersey Shore. P.S. Any tips on keeping a Weber kettle warm during the winter, besides moving to SoCal.
thanks for this and all your great brisket videos.here in Colton (I.E.) there is Angus brand at Smart and Final,think i might have to cook one up.btw i agree that Worcestershire sauce is the way to go on beef.Hope you're enjoying the rain in O.C.
Thanks for stopping by. Yes, we need the rain as we're in a multi-year drought. Plenty more brisket videos coming soon on 20 hour ultra low slow brisket, umami brisket, and others
@@BushiBato I have to do a whole hog episode but I don't have a pit big enough to accommodate a 180 lb whole how. I may be helping in Horsetown Brew n Que in Norco and I'm not aware Junior is coming as I know he's crazy busy with his new restaurant. WCPM is in Brea and their minimum order to the public is $500 so I'm not sure I can buy from them as I don't buy in bulk like restaurants do.
i still appreciate all your great work,as i am sure we all do here.thanks,enjoy the game or just a nice rainy Sunday.Thanks and greetings from Jason in Colton
@@SlapYoDaddyBBQ I've seen every one of them! You shot one at Justin's about 10 minutes from my house not long ago using the Texas competition hot and fast method. You used a SRF brisket in that one too, if memory serves. I use an offset primarily though. I have a Weber Kettle as well but normally do not use it for brisket. Stick burners are not as forgiving as WSM'S. Requires more fire maintenance. I'll be acquiring a WSM for my birthday so that's a definite bonus! 😁
Another fascinating video Harry. My only question is pertaining to the removal of the fat cap; I have always thought that leaving a minimal amount of the fat cap was useful during cooking to help prevent over cooking the brisket? Maybe I need to start over and give this a try. Great Job!!
Thanks for stopping by and watching Thomas. I put my brisket videos into a playlist so you can refer to them much easier to get answers to brisket questions. ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Love the videos. There are so many trimming videos. I see that you trimmed deep into the deckle. I’ve seen some videos that keep it to keep the meat “aerodynamic”. What are your thoughts on that?
Thanks James for stopping by. This morning, I put my brisket videos into a playlist so you can refer to them much easier if you have topics you want a refresher on. In the playlist is also the episode you, me, Troy, Jason, and Kenneth cooked in Baby Back Manic's backyard in Dallas. ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Great video Harry. I want to say that your advice of focusing less on temperature and more on feel improved my brisket a lot. I attempted the hot and fast using my pellet grill. This weekend I used my pellet grill and attempted to do a version of the hot and fast and the results were much much better, although I badly burnt the fat side of the brisket, mainly because the brisket I was using was very small (9lbs) and the brisket was very close to the source of the heat it leading to the fat side overcooking and being very hard. After cooking it on my pellet grill, I wrapped it and put it in the oven. Despite the fact that the fat side was charred too hard, the meat inside the flat and the point came out pretty good. I will try this again and I think I will flip the brisket every so often so that it cooks more evenly, but nevertheless, focusing on look and feel as opposed to hard temperature numbers did help me.
Place small foil piece to shield your meat from your cookers hot spot. My 90-10 rule of feel versus meat temps works as I have taught 3,000 students in 200 classes I've taught since 2008! Many have become champions!
Thanks for stopping by. Be sure to watch my brisket videos to get to black belt quickly when you have time. ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Thanks for stopping by. Feel free to binge watch my other brisket videos when you have time to take your brisket game to black belt level! ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
As always, very informative and great job on the briskets. I’ve been keeping up on your videos and I was wondering if you can give me some tips on how I should grill even though my apartment complex wouldn’t allow it. Also I’m on the second floor. I would like to move to another place so That I can grill more but for now I’m settled in here. What’s your ideas on my situation?
I've never seen or bought a fresh brisket. You own a cattle ranch? Have a USDA inspector come onsite and have it dispatched and fabricated by a kill butcher. I'll shoot a video. It's on my bucket list! :-)
Not a cattle rancher...used to work in a small grocery store as a meat-cutter (till 2007) that did a limited business with fresh hanging beef...like maybe 1/2 a beef a week. I remember that fresh beef had a better aroma that boxed beef could equal...IMHO
Another question.... after you take the brisket out and cut open the foil, and wait for the temperature to cool down to 170... Question 1 do you then rewrap it with foil and let it rest for 3-4 hours?
Thank you Harry. I have seen where you injected your brisket and we did it exactly the way you said. It was wonderful. Just wondering if one does inject it and with enough salt in the beef stock and pickle juice is it still necessary to take off all that fat on the top side, since you do have enough flavouring inside. Just wondering and thank you once again.
Hey Chloe, great to hear of you success trying my suggestions on brisket. I like to trim off all fat and silver skin off the flat muscle of the brisket so the rub can fuse to the protein during cooking. If the rub sits on the fat layer, the fat melts off and the rub falls off. Feel free to watch my 15 other brisket videos when you have time and you'll be a black belt in no time! :-) ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Thanks for stopping by and watching. I put my brisket videos into a playlist so you can refer to them much easier to get answers to brisket questions. ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Thanks Harry! Another great video, now I'm hungry!! I noticed that you used briquettes and lump combination, is that a combination you always use? I've seen most WSM users only use briquettes. Do you find a better heat, flavor?
It's OK to mix if you like. I use Jealous Devil as it burns clean, hot, little ash, and has a neutral flavor. I prefer to control my wood flavors using barkless tennis-sized chunks from Patty from The WoodShed of Orange County. Yes, I'm a control freak and I like JD charcoal. You can checkout my Amazon store if you'd like to try them. BBQ Gear Amazon Harry likes: tinyurl.com/yb9o526a Be sure to watch my brisket videos to get to black belt quickly when you have time. ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Hi what a very interesting video. I love watching you're videos you have some amount tricks. I find it hard to get a good brisket in Ireland. Most of the brisket don't have a lot of fat on them.
Spray gently every hour when you see crust setting. Spray every 30 mins and more water as crusts sets more and more. It's both art and science to create Championship bbq!
I like watching your videos Soo because there is 100% a non biased opinion on your tests. At no point did i Think (Like every other shoot out wagyu video) that i needed to go out and only use Wagyu briskets for competing. Good Video. Keep them coming. You are going to change the Competition Meta soon enough lol
Hopefully folks who watch my videos realize that the funnest part about barbecuing is going out to spread some love and kindness regardless of whether you're grilling a hotdog with your kids or smoking a crazy expensive piece of meat! :-)
whats up harry! Just wondering, but what do people put in the spray bottle? Ive seen so many different mixes ranging from apple cider vinegar to beef stock? Thank you!
I used my Moola Beef rub which helped me win 1st place USA brisket and sirloin. You can get it on Amazon. See my link in Description. If you are in LA, you can pickup from me and save on shipping
Absolutely did not disappoint. It did however end as I expected this time. This is just not the same as it is with steak. Japanese Wagyu A5 ribeye is the finest tasting beef I've ever experienced. I'd love to see you dry age a $50 Black Angus brisket for 60 days in the Umai bag. I've seen some really interesting results and would enjoy your input. Thanks for more great content Harry. Check your Patreon when you have time. 👍👍
Hey David, it took another 3-4 hours Please use my 90/10 rule which is 90% of the tenderness check is based on the probe tenderness. Feel free to binge watch my other brisket videos when you have time to take your brisket game to black belt level! ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
You can mix if you like. I used Jealous Devil which is from Paraguay. It's excellent for barbecue as it burns clean, hot, and gives a nice smoke flavor. You can get it from my Amazon store BBQ Gear on Amazon that Harry likes: tinyurl.com/yb9o526a
Give it a go Jason. Good enough for 1st place USA KCBS Ranchers Reserve. Thanks for stopping by and watching. I just put my brisket videos into a playlist so you can refer to them much easier to get answers to brisket questions. ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Great videos Harry. One question that keeps coming up in my mind is what is the difference between wrapping your brisket in paper vs. foil? I notice you use either and sometimes both? What do you use in competition? Thanks!
Use foil when you use 10oz mop as paper is not waterproof until the oil rendered from the brisket soaks into the paper. Use paper if not using mopping liquid. To please both sides and avoid a Jerry Springer fistfight, I do both! :-)
@@SlapYoDaddyBBQ Nothing that takes more than five minutes are available here. When it comes to BBQ in Norway, direct grilling is the rule here. Spareribs are also unavailable here. Norway is a sad place when it comes to BBQ. Like your channel, but I wont get the chance to try it out.
Robin thanks for stopping by. I put my brisket videos into a playlist so you can refer to them much easier to get answers to brisket questions. ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
I cook my first Brisket.. Yeah.. it was good, I miss some steps.? Why do you prefer foil over paper wrap? I think I know the answer,but I want your opinion. I know will do better in the future. Thanks again
Use foil when using 10 oz mop. Else paper is OK when not using mop as paper is only waterproof after brisket oil permeates it. Which is better? 3 hour argument and Jerry Springer fist fight! :-)
Hi, great site & videos!!!! Regarding your water pan comment: you stated water pan is empty because you “like to cook dry”. My question is, ‘isn’t the water pan on the WSM or any smoker really just maintain smoking temperature; not tot provide moisture???
Yes you get 259F to 275F with no water. I have met the Weber engineer who invented the WSM www.slapyodaddybbq.com/2014/08/slap-yo-daddy-teaches-at-weber-stephens-headquarters-in-illinois-by-donna-fong-of-butchers-daughter-bbq-part-2/
Hey Brandon, you can always do a faux brisket using a $15 tri tip. Tri tip like brisket - ruclips.net/video/wCdJl7lnvtU/видео.html For more brisket black belt tips, please watch my 15 other brisket videos: ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
@@SlapYoDaddyBBQ man I am so excited to use your methods. I'm a Canadian and just started 2 years ago bbqing the right way with help from T-Roy and Justin. I set up two cookers at my place in Red Deer, one at my moms in Clearwater BC, and one at the sister inlaw so i can spread the bbq love around. Your methods are scientific and easy to understand. I cant wait to bring my bbq game to the next level this season so thank you for all your dedication to us newbies with your videos. Next step is to order your rubs! Cheers Clint
I realize this video is 7 months old but I sure would like to know where you can get a 16 lb angus brisket for 50 bucks. Anyway, thanks for the education Harry.
Thank you so much for the response. You gained a loyal follower. Unfortunately I do not have access to restaurant depot (not a restaurant business) here in Albuquerque NM. Do you have any other recommendations?
@@samuelgutierrez3184 I would try Sams, Costco, Smart Final. I had good luck in NM Championship after a bit of a scoring issue with the IBCA officials. Read all about it at .. . . www.slapyodaddybbq.com/2010/06/2010-new-mexico-state-championship-bbq-cookoff-isleta-lakes/
Hey Brian, I have many videos where I cook on my Green Mountain pellet cooker. Same 250F works. There may be less of a smoke ring though as pellets don't give out as much smoke. You can use a Smoke Tube to get better smoke ring though. See my Amazon store in the Description as I have the smoke tubes on my recommended list.
I noticed you didn’t leave a 1/4” fat cap. Was this because you were simulating a competition cook? Thanks for this and all of your videos, can only aspire to be as good as you.
Hi harry, how's it going?????? Been following u for a number years now & today I just bought myself a Pit Boss 700d Pellet Grill & have yet to use it cause it's in the van still maybe tomorrow I'll get it in the house & start putting it together & will have to go buy some pellets. I got over 2 feet or more of snow on my patio so I don't know if I can get it cooking till spring very cold here in great white north -30c I think I'll buy some pit boss competition blend if u think that ok yer opinion yer thoughts on this is important to me
No I have not and it should work if you strain the chunks of dehydrated onions and spices from the liquid if you are using it as an injection. As a mop, the FOB should be OK to use. Only one way to find out so give it a go and let me know.
@@SlapYoDaddyBBQ I plant to use your exact recipe and only change the broth! I will try and make both so I can have people blind taste test! Wont be for awhile as I'll need an occasion to make two whole briskets
No smell at all besides wonderful aroma of beef brisket in the oven $250F. Check with skewer for tenderness and don not rely on a temp probe. Good luck! If there is a problem, have your significant other contact me and I'll get you out of trouble! :-)
Harry love your video's. Question, since most rubs are hydrated coming from the container, would it be recommended to rehydrate (using water) the rub after applying? Also I've read, if you can't see the meat after applying your rub then the smoke can't either. Whats your opinion?
No need to wet your rubs. Wet your meat with a schmer like mustard or Worcestershire. The smoke will penetrate the rub and the meat so don't worry. You have to apply enough rub based on the amount of salt in your rub. In my 1st place USA Beef rub, the proper amount is when you cannot see the meat underneath. For long haul meats like butt and brisket, you do it twice. All else, you do single layer. This morning I put my brisket videos into a playlist so you can refer to them much easier to get answers to brisket questions. ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
What if we’re really careful in the kitchen, though? The pivotal study in this area was entitled “The Effectiveness of Hygiene Procedures for Prevention of Cross-Contamination from Chicken Carcasses in the Domestic Kitchen.” Researchers went into five dozen homes, gave each family a chicken, and asked them to cook it. I expected to read that they inoculated the carcass with a specific number of bacteria to ensure everyone got a contaminated bird, but no. They realized that fecal contamination of chicken carcasses was so common that they just went to the store and bought any random chicken. After the participants were done cooking it, there was bacteria from chicken feces (Salmonella and Campylobacter-both serious human pathogens) all over the kitchen-on the cutting board, the utensils, on their hands, on the fridge handle, on the cupboard, the oven handle doorknob. Obviously people don’t know what proper handling and disinfection protocols entail. So the researchers took another group of people and gave them specific instructions. After they cooked the chicken they had to wash everything with hot water and detergent. They were told specifically to wash the cutting board, knobs on the sink, the faucet, the fridge, the doorknobs-everything. And the researchers still found pathogenic fecal bacteria all over. Fine. Last group. This time they were going to insist that people bleach everything. The dishcloth used to wipe up was to be immersed in bleach disinfectant. Then they sprayed the bleach on all kitchen surfaces and let it sit there for 5 minutes. And… they still found Campylobacter and Salmonella on some utensils, a dishcloth, the counter around the sink, and the cupboard. Definitely better, but unless our kitchen is like some biohazard lab, the only way to guarantee we’re not going to leave infection around the kitchen is to not bring it into the house in the first place. Here is the reference why you don't wash poultry in your kitchen sink The effectiveness of hygiene procedures for prevention of cross-contamination from chicken carcases in the domestic kitchen. - PubMed - NCBI pdfs.semanticscholar.org/8162/b6ff6594c08daf5f6953ad5b175dc24b4691.pdf nutritionfacts.org/2014/01/28/how-avoiding-chicken-could-prevent-bladder-infections/
Harry Soo Thanks for clarifying that. I suspect that their seasoning containers were contaminated as well. You just described how I cook chicken and then have to power wash the kitchen afterwards. Point taken. Thanks for all you do.
These videos take me right back to my day at Harry’s BBQ school; packed with great information, no BS and not promoting any particular smoker or anything else! Great job Harry!
Thanks Alumni Steve. Keep spreading BBQ love! :-)
Nobody does it like you Harry Soo! I learn something new on every video.
Thanks for coming by and lots more videos coming your way!
I'm like Beans. I'll eat any brisket you put in front of me. Great video Harry!
Beans has been eating well since I started my channel!
This May be your strongest video yet. You kept the "how to" portion and you addressed a $270.00 + tax question from multiple perspectives. I really appreciate you brother.
Thanks Mike. Life is short so enjoy the little luxuries when you can without breaking the bank.
Great video and perfect explanation of all the steps. This video makes me want to call in sick to work and bbq all day.
LOL! I have a 20 hour ultra low-slow brisket video coming soon designed specifically for folks like us, working stiffs, where you can put your brisket in the oven in the morning after smoking it overnight and it will be ready for dinner when you get off work.
@@SlapYoDaddyBBQ I cant wait for the video! Keep doing what you do. Fantastic content every time.
Wow! So very honest and knowledgeable! You are the man Harry. Been watching you for awhile. Keep up the great work and honesty! Please keep "Spreading the barbecue love!".
Thanks for watching and taking time to leave a comment. Be sure to watch my other brisket videos so you master this Texas favorite!
ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
I like the rehydrating trick. I'm gonna try that tomorrow!
This is a perfect how to video. I truly appreciate the time and care you take in your videos and not keeping all of the secrets of the trade. You have a friend in me sir.
Hey Max glad you found my suggestions helpful. Be sure to watch my 15 other brisket videos and you'll be a black belt in no time.
Plan on throwing a prime 11lbs brisket on the Big Joe Saturday night for practice. Sure will watch all of your videos thanks
Great video Harry. Thank you for sharing your knowledge. Love your dog jumping up with his tongue out 18:04.
Thanks for watching. Yes, Beans the dog eats well especially after I started posting videos!
This is my first time watching a video from you. Instantly started following
Thanks Chris for stopping by. When you have time, you can reach brisket black belt quickly from my brisket playlist
ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Thanks for this Harry. I always feel like I level up my game every time I watch you.
I will continue my brisket journey with you with many more episodes so please check back when you can.
Sounds like a fair analysis. I am from Texas so I suspect the Angus would be my choice. But Harry I would like to say, I always, always, learn some of the finer important details to great Barbeque from your videos. You can always tell a genius by how simple he makes the complex!! Thanks so much for this!
You can't go wrong with some Angus or Wagyu provided you properly cook it. As I teach my students, the meat is important but your skill is more important. Hence practice practice and practice. Most folks don't know what show is from 10,000 hours of experience as there is no shortcut! :-)
Always a pleasure watching my favorite pitmaster, thanks Harry!
Thanks for stopping by
I've been cooking ribs and lamb legs on my WSM 18.5. After this video I think i'm ready to tackle my first brisket this weekend! Thanks Harry
Hey Frank, send pictures. If you like, you can round out your training as I have 15 more how-to cook brisket videos
ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
@@SlapYoDaddyBBQ I'll definitely check those out! Looking to try out your rubs too! 👍
Great Video Harry. I am going to have to watch again. Very informative and love your helpful tips aka wood chunks under brisket. That smoke ring was the best I have ever seen, I like your Smokey Mountain, it looks like you spend time using it instead of polishing it.
Hey John, my WSM has been used a lot and after 10 years of abuse from me, they take a lickin and keep on tickin! Thanks for dropping by. You can get the same smokering results with some good technique of spraying water that is based on science.
Harry, thanks for breaking it down...I learn so much from your videos!
Thanks for stopping by. Be sure to take a look at my brisket playlist to round out your knowledge! :-)
ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Great trick with the wood but is there not bald patches on the meat under where the wood was? Obviously this is not as visible but will still cause the same effect as the liquid pooling just underneath?
No problems so far. My secret tip was good for 1st place KCBS Ranchers Reserve National cup so it works. Give it a go at a contest if you compete for prize money. Good also if you're a backyard cook. Thanks for stopping by
Thanks!
Oven for tenderize! Same as I do! I just got a choice 15.6lb brisket at Walmart for $46 and it had marbling in the flat! I’m so excited! Lol. Awesome vid!
Thanks for stopping by Todd
Great video, brother!
Used your BBQ sauce and it was AWESOME.
Gonna get some rubs soon.
Thanks for what you do.
Thanks Rob for trying out my sauce. I think you'll like the rubs also. They were top-10 best in th world according to Playboy.com in 2015! Be sure to view my 15 other brisket videos when you have time
ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Thanks for another great and informative video. Cheers, Harry!
Harry! Absolutely love this video and how you are 100% honest about things. I go to the store and find a full packer that is on sale for 45 bucks and let it sit in my garage fridge in the cryo-pak for 2 weeks. It seems to wet age the meat and comes out amazing. Thanks so much for the rub setting Intel too. I have messed up a couple by not letting the rub properly cook on.
Hey Jim thanks for stopping by. The type of brisket is personal just like some like mild cheddar and others like blue cheese. For some reason the $220 is used by many top competition teams. I have an Umai bag v Cyrovac v Butter aging video coming soon
Great Video. My takeaways.
1) When I want to eat Beef, I want to taste Beef.
2) when you do your brisket correctly, what to look for.
3) you have an audible bark on your wood. (sorry I thought that was so funny when you said there is no bark and then you hear "bark".)
LOL! That was Mr. Beans!
Great video! My best brisket yet was a SRF following your recipe. I have to try it again with a choice or prime.
Can't go wrong with SRF Black when I compete. Great flavor and scores higher than Angus IMHO! :-)
I learned a couple new tricks from your video. Thanks for teaching us beginners. Im planning on registering for the class in Feb.
Thanks for watching. Hope to see you in one
Another incredible video from the master. Thank you so much for sharing your knowledge and spreading BBQ love!
Thanks for watching!
Thanks for another great video. The Lea and Perrins as a binder smells amazing if you're rub has granulated garlic.
I got into trouble as my L&P is made in America in Pittsburgh. In my London class I brought it and my students threw it in the trash and went to Tesco to buy the real deal. I was politely told with a stiff upper lip to not bring it next time! :-)
@@SlapYoDaddyBBQ that is understandable I feel that way too. 😁
Need to do this test my self now!
Give it a go and let me know how it went.
Feel free to watch my 15 other brisket videos when you have time.
ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Thank you for the video! You always do such a great job explaining every little detail, from the type of meat and how they are different, to the scratch test, etc. Top notch! 🍻
Thanks for stopping by Garrett Mann. Be sure to take a look at my brisket playlist to round out your knowledge! :-)
ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
That made me hungry. beautiful pieces of meat. Thanks for sharing Harry Soo.
Thanks. I put my 15 brisket videos into a playlist so you can reference them when you need to. Please tell others
@@SlapYoDaddyBBQ I sure will.
Great video, very informative, I learned a couple things.
Thanks for stopping by Chuck. Feel free to watch my other brisket how-to videos when you have time.
ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
I'm glad you describe exactly what the SRF beef is. Too many other videos just call it Wagyu.
Excellent Video Thank You Harry Soo
Great competition comparison Harry! Really great stuff
Thanks for stopping by
Love it I try to get prime when I spend the money at Sam's. If you can apply rub and handle the fire I think any beef will come out great. One day I hope to be able to try a $220 brisket but I think $50 is my limit. Great video as always Harry You got lots of fans out in Kansas I try to tell everyone about you. Thanks
Love back to my fans in Kansas City. Thanks for stopping by and watching. I just put my brisket videos into a playlist so you can refer to them much easier to get answers to brisket questions.
ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Thanks Do you ever go to the Royal I'm 3 hours away be cool to see you compete next year Harry.
If you do take the plunge and get a Wagyu, go for the Black grade and not the Gold. I did the usual "more is better" reasoning and went for the Gold for my first and then noticed that all the superfine very soft fat decided to render itself almost completely out. Harry mentioned that more folks use the Black grade for that very reason.
It is really tasty though.
@@Swampster70 thanks for the info
Just wanted to thank you for all you do the help pass the BBQ love on. I’m going to try to do my first full packer brisket this summer. I have done flats and corn beef flats for pastrami so I’m watching all I can on your videos. I was looking through your links but I am confused on the rub. Some videos you use the moola and other you use your general purpose rub. Which do you personally like better.
Tej fun about BBQ is the variety and diversity of ways to prepare, run. Inject, spray, foil, mop, foil, paper, sl oh ce, cube, pull, a read brisk4et. Please see my 15 brisket videos and try them all. If you want the recipe that won me 1st place KCBS ranchers reserve, seed the SRF Comp Brisket video
Harry Soo I appreciate you taking the time to reply sir.
They both look amazing and you need to get "Smellavision" going. Great job.
Re-Hydration!! Thanks for giving us that awesome black belt tip!
Happy to oblige!
As a backyard smoker, choice or prime means I can cook it 4X as often. The chance at a $10,000 check might change my mind though.
So long as you are having fun and spreading some BBQ love, you can cook cook any briskets you like!
You probably dont care but does anyone know a trick to log back into an instagram account?
I was stupid forgot my account password. I would love any tips you can offer me!
@Kamden Stanley instablaster ;)
@Rodney Gerald Thanks for your reply. I got to the site thru google and I'm in the hacking process now.
I see it takes a while so I will reply here later when my account password hopefully is recovered.
@Rodney Gerald It worked and I finally got access to my account again. I am so happy!
Thanks so much, you saved my account!
Once again another killer Harry Soo video! I insta like these before I even watch lol. Harry quick question. Have you ever been to Aaron Franklin's in Austin? If so I wondered what you thought of his Brisket and BBQ in general. I personally have not got to go yet but I've heard it's amazing! Then again everything you put out looks amazing too!!!
Yes, Franklin's is top-10 must-eat-BBQ-before-you-die places in America.
www.slapyodaddybbq.com/2013/02/austin-barbecue-crawl-weekend-part-3-of-4-december-2012/
There are many crazy good places and my blog covers a few
www.slapyodaddybbq.com/2013/03/austin-barbecue-crawl-weekend-part-4-of-4-december-2012/
O_O Wow cool!
Big fan Harry. Bet your neighbors love you
Thanks for stopping by Rob. Yes, my neighbors do enjoy my barbecue and I do barbecue to help several charities I support. This morning I put my brisket videos into a playlist so you can refer to them much easier to get answers to brisket questions.
ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Another great vid Harry. I did a Wagyu this weekend and it was great but I didn’t think it was 100 buck better than a good Choice CAB. A video on bbq turkey breast would be appreciated!
I love a nicely marbled CAB and cook SRF for contests only as it generally scores higher. Dont know why but you can't fight the judges. I'm doing an SRF Gold vs Black brisket soon. I have a few Turkey videos so the recipes work on breast also. Thanks for stopping by
Another great video, as usual Harry. Can not wait to see what you have lined up for the Super Bowl. BBQ love and wishes from a very cold Jersey Shore. P.S. Any tips on keeping a Weber kettle warm during the winter, besides moving to SoCal.
Get a welding blanket and sew some velcro fasteners. I use them in cold weather competition down to 25F. Under 25F I stay home! :-)
thanks for this and all your great brisket videos.here in Colton (I.E.) there is Angus brand at Smart and Final,think i might have to cook one up.btw i agree that Worcestershire sauce is the way to go on beef.Hope you're enjoying the rain in O.C.
Thanks for stopping by. Yes, we need the rain as we're in a multi-year drought. Plenty more brisket videos coming soon on 20 hour ultra low slow brisket, umami brisket, and others
@@BushiBato I have to do a whole hog episode but I don't have a pit big enough to accommodate a 180 lb whole how. I may be helping in Horsetown Brew n Que in Norco and I'm not aware Junior is coming as I know he's crazy busy with his new restaurant. WCPM is in Brea and their minimum order to the public is $500 so I'm not sure I can buy from them as I don't buy in bulk like restaurants do.
i still appreciate all your great work,as i am sure we all do here.thanks,enjoy the game or just a nice rainy Sunday.Thanks and greetings from Jason in Colton
Been looking forward to this one!! 😁
You can also watch my other 15 brisket videos as I put them in a Playlist
@@SlapYoDaddyBBQ I've seen every one of them! You shot one at Justin's about 10 minutes from my house not long ago using the Texas competition hot and fast method. You used a SRF brisket in that one too, if memory serves. I use an offset primarily though. I have a Weber Kettle as well but normally do not use it for brisket. Stick burners are not as forgiving as WSM'S. Requires more fire maintenance. I'll be acquiring a WSM for my birthday so that's a definite bonus! 😁
Another fascinating video Harry. My only question is pertaining to the removal of the fat cap; I have always thought that leaving a minimal amount of the fat cap was useful during cooking to help prevent over cooking the brisket? Maybe I need to start over and give this a try. Great Job!!
Thanks. Please see my 15 other brisket how-to videos via my Brisket Playlist
Thanks Harry, this is a great video.
Thanks for stopping by and watching Thomas. I put my brisket videos into a playlist so you can refer to them much easier to get answers to brisket questions.
ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Love the videos. There are so many trimming videos. I see that you trimmed deep into the deckle. I’ve seen some videos that keep it to keep the meat “aerodynamic”. What are your thoughts on that?
Trim the way you love and love the way you trim. Pick the way that works as there is no right or wrong
Great comparison video Harry!
Thanks James for stopping by. This morning, I put my brisket videos into a playlist so you can refer to them much easier if you have topics you want a refresher on. In the playlist is also the episode you, me, Troy, Jason, and Kenneth cooked in Baby Back Manic's backyard in Dallas.
ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Another great video Harry, thank you!
Great video Harry. I want to say that your advice of focusing less on temperature and more on feel improved my brisket a lot. I attempted the hot and fast using my pellet grill.
This weekend I used my pellet grill and attempted to do a version of the hot and fast and the results were much much better, although I badly burnt the fat side of the brisket, mainly because the brisket I was using was very small (9lbs) and the brisket was very close to the source of the heat it leading to the fat side overcooking and being very hard. After cooking it on my pellet grill, I wrapped it and put it in the oven. Despite the fact that the fat side was charred too hard, the meat inside the flat and the point came out pretty good.
I will try this again and I think I will flip the brisket every so often so that it cooks more evenly, but nevertheless, focusing on look and feel as opposed to hard temperature numbers did help me.
Place small foil piece to shield your meat from your cookers hot spot. My 90-10 rule of feel versus meat temps works as I have taught 3,000 students in 200 classes I've taught since 2008! Many have become champions!
Perfect explanation.
Thanks for stopping by. Be sure to watch my brisket videos to get to black belt quickly when you have time. ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
An honest unbiased taste test 👍🏾 👌🏾
Thanks for stopping by. Feel free to binge watch my other brisket videos when you have time to take your brisket game to black belt level!
ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
As always, very informative and great job on the briskets. I’ve been keeping up on your videos and I was wondering if you can give me some tips on how I should grill even though my apartment complex wouldn’t allow it. Also I’m on the second floor. I would like to move to another place so That I can grill more but for now I’m settled in here. What’s your ideas on my situation?
Would love to see a bbq comparsion cook of fresh brisket (never cryrovac) vs cryovac
I've never seen or bought a fresh brisket. You own a cattle ranch? Have a USDA inspector come onsite and have it dispatched and fabricated by a kill butcher. I'll shoot a video. It's on my bucket list! :-)
Not a cattle rancher...used to work in a small grocery store as a meat-cutter (till 2007) that did a limited business with fresh hanging beef...like maybe 1/2 a beef a week. I remember that fresh beef had a better aroma that boxed beef could equal...IMHO
Great episode - I’ll watch in full tonight. Hope Beans got a nibble !
Yes, Beans got some Wagyu and Angus. He seemed to like both! :-)
Dumb question but you also spray the brisket on the lower grate, correct?
Yes, you spray both briskets.
Wonderful video, Harry! What's the ideal temp of grilling beef fajitas?
I like 550F for grilling. Enjoy your fajitas for Superbowl Sunday. Game is on now.
What kind of knives do you use for trimming ?
Best Pitmaster Knives - ruclips.net/video/RRarBWyglwM/видео.html
Knife sharpening - ruclips.net/video/__n2LtInFKU/видео.html
Whetstone sharpening - ruclips.net/video/e_c3bC2W86w/видео.html
Another question.... after you take the brisket out and cut open the foil, and wait for the temperature to cool down to 170...
Question 1 do you then rewrap it with foil and let it rest for 3-4 hours?
Close the cut foil and keep warm 145F oven/warmer for up to 24 hours
Thank you Harry. I have seen where you injected your brisket and we did it exactly the way you said. It was wonderful. Just wondering if one does inject it and with enough salt in the beef stock and pickle juice is it still necessary to take off all that fat on the top side, since you do have enough flavouring inside. Just wondering and thank you once again.
Hey Chloe, great to hear of you success trying my suggestions on brisket. I like to trim off all fat and silver skin off the flat muscle of the brisket so the rub can fuse to the protein during cooking. If the rub sits on the fat layer, the fat melts off and the rub falls off. Feel free to watch my 15 other brisket videos when you have time and you'll be a black belt in no time! :-)
ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Awesome video please up the great work
Thanks for stopping by and watching. I put my brisket videos into a playlist so you can refer to them much easier to get answers to brisket questions.
ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Awesome side by side Master Harry, love your videos. Oh and Mr Beans stole the show again, lol
Hey Armando, Mr. Beans has been eating well and luving it whenever I shoot videos
I love ❤️ your little 🐕 Doggies. They get Brisket ❤️
Hey Mick, our dog Beans the Brisket dog eats well especially since I started making videos!
Thanks Harry! Another great video, now I'm hungry!! I noticed that you used briquettes and lump combination, is that a combination you always use? I've seen most WSM users only use briquettes. Do you find a better heat, flavor?
It's OK to mix if you like. I use Jealous Devil as it burns clean, hot, little ash, and has a neutral flavor. I prefer to control my wood flavors using barkless tennis-sized chunks from Patty from The WoodShed of Orange County. Yes, I'm a control freak and I like JD charcoal. You can checkout my Amazon store if you'd like to try them.
BBQ Gear Amazon Harry likes: tinyurl.com/yb9o526a
Be sure to watch my brisket videos to get to black belt quickly when you have time. ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Thanks! What's your ratio of briquettes to lump? Is there a downside to using wood larger than tennis ball size chunks?
@@Baggio248 use all charcoal. Ok to use larger chunks of wood. Just no bark
Hi what a very interesting video. I love watching you're videos you have some amount tricks. I find it hard to get a good brisket in Ireland. Most of the brisket don't have a lot of fat on them.
You have a beautiful country and would love to visit one day. You can ask a butcher to fabricate the brisket for you also. Thanks for watching
Love your videos Harry. I"m learning a lot. Question, about how long into the cook do you start spraying moisture? Thanks!
Spray gently every hour when you see crust setting. Spray every 30 mins and more water as crusts sets more and more. It's both art and science to create Championship bbq!
I like watching your videos Soo because there is 100% a non biased opinion on your tests. At no point did i Think (Like every other shoot out wagyu video) that i needed to go out and only use Wagyu briskets for competing. Good Video. Keep them coming. You are going to change the Competition Meta soon enough lol
Hopefully folks who watch my videos realize that the funnest part about barbecuing is going out to spread some love and kindness regardless of whether you're grilling a hotdog with your kids or smoking a crazy expensive piece of meat! :-)
whats up harry! Just wondering, but what do people put in the spray bottle? Ive seen so many different mixes ranging from apple cider vinegar to beef stock?
Thank you!
I won 100+ first places with water as "Less is More" :-)
What rub is that you used harry? Need it for Super Bowl this weekend?!!
I used my Moola Beef rub which helped me win 1st place USA brisket and sirloin. You can get it on Amazon. See my link in Description. If you are in LA, you can pickup from me and save on shipping
Absolutely did not disappoint. It did however end as I expected this time.
This is just not the same as it is with steak. Japanese Wagyu A5 ribeye is the finest tasting beef I've ever experienced. I'd love to see you dry age a $50 Black Angus brisket for 60 days in the Umai bag. I've seen some really interesting results and would enjoy your input. Thanks for more great content Harry. Check your Patreon when you have time. 👍👍
Thanks John for your Gold Patreom sponsorship. I have an Umai v Cyrovac Wet v butter aged video coming soon. I'll do a Umai briaket for you
Nice video Harry.
One question after 8 hrs you wrapped. How long did it stayed on the oven?
Hey David, it took another 3-4 hours Please use my 90/10 rule which is 90% of the tenderness check is based on the probe tenderness. Feel free to binge watch my other brisket videos when you have time to take your brisket game to black belt level!
ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Very interesting and informative, Did you mix Bricketts and lump charcoal and if so why?
You can mix if you like. I used Jealous Devil which is from Paraguay. It's excellent for barbecue as it burns clean, hot, and gives a nice smoke flavor. You can get it from my Amazon store
BBQ Gear on Amazon that Harry likes: tinyurl.com/yb9o526a
Question , is it possible to smoke a chicken and make the skin crispy as if it were grilled?
Sure, do it at 350F and you'll get Costco-style rotisserie chicken.
Thanks harry! Love the "alien flap". So, after wrapping (anything), there is no difference between putting in an oven or back in the smoker/kettle?
BTU is BTU so oven is cheaper than charcoal when all you need is BTU
I gotta try that apple an hickory chunk mix
Give it a go Jason. Good enough for 1st place USA KCBS Ranchers Reserve. Thanks for stopping by and watching. I just put my brisket videos into a playlist so you can refer to them much easier to get answers to brisket questions.
ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
I also use a 22 wsm. Any tips on how to keep it going for 10 hours + . I always start to drop down too soon
I use Jealous Devil and it burns up to 20+ hours. See my Weber Charcoal Summit video on how long it burns. See my Amazon store link in Description
Hi Harry, I noticed you used a lot more Kingford then Jealous Devil . Any reason why? Love all your video's . Thanks for sharing. Chuck
@@WAXMAN1913 They now sponsor my videos and it's super good charcoal
That's what I thought. Thanks Harry.
Great videos Harry. One question that keeps coming up in my mind is what is the difference between wrapping your brisket in paper vs. foil? I notice you use either and sometimes both? What do you use in competition? Thanks!
Use foil when you use 10oz mop as paper is not waterproof until the oil rendered from the brisket soaks into the paper. Use paper if not using mopping liquid. To please both sides and avoid a Jerry Springer fistfight, I do both! :-)
Does it have to be beef stock
Any mop you like to buy or make is all good. You need moisture, time and temp to covert the connective tissue to fork tenderness
Brisket is not available in Norway. So sad... :(
Why not?
@@SlapYoDaddyBBQ Nothing that takes more than five minutes are available here. When it comes to BBQ in Norway, direct grilling is the rule here. Spareribs are also unavailable here. Norway is a sad place when it comes to BBQ. Like your channel, but I wont get the chance to try it out.
When the master speaks you better listen. Great video
Amazing video
Robin thanks for stopping by. I put my brisket videos into a playlist so you can refer to them much easier to get answers to brisket questions.
ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
@@SlapYoDaddyBBQ ill soon be booking the BBQ class , i'm waiting till spring , short drive from vegas , looking forward to it
I cook my first Brisket.. Yeah.. it was good, I miss some steps.? Why do you prefer foil over paper wrap? I think I know the answer,but I want your opinion. I know will do better in the future. Thanks again
Use foil when using 10 oz mop. Else paper is OK when not using mop as paper is only waterproof after brisket oil permeates it. Which is better? 3 hour argument and Jerry Springer fist fight! :-)
@@SlapYoDaddyBBQ Hahahahaha... thanks
Hi, great site & videos!!!! Regarding your water pan comment: you stated water pan is empty because you “like to cook dry”. My question is, ‘isn’t the water pan on the WSM or any smoker really just maintain smoking temperature; not tot provide moisture???
Yes you get 259F to 275F with no water. I have met the Weber engineer who invented the WSM
www.slapyodaddybbq.com/2014/08/slap-yo-daddy-teaches-at-weber-stephens-headquarters-in-illinois-by-donna-fong-of-butchers-daughter-bbq-part-2/
I get excited about this! I wish i could just smoke brisket every weekend. Unfortunately, briskets cost money lol
Hey Brandon, you can always do a faux brisket using a $15 tri tip.
Tri tip like brisket - ruclips.net/video/wCdJl7lnvtU/видео.html
For more brisket black belt tips, please watch my 15 other brisket videos:
ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
How did you get waygo?
www.snakeriverfarms.com/american-kobe-beef.html?
Alien flap..... I love it!
Homage also to Ripley who is a kick ass character! I have the alien flap also on the pork spareribs near bone #1
@@SlapYoDaddyBBQ man I am so excited to use your methods. I'm a Canadian and just started 2 years ago bbqing the right way with help from T-Roy and Justin. I set up two cookers at my place in Red Deer, one at my moms in Clearwater BC, and one at the sister inlaw so i can spread the bbq love around.
Your methods are scientific and easy to understand. I cant wait to bring my bbq game to the next level this season so thank you for all your dedication to us newbies with your videos.
Next step is to order your rubs!
Cheers
Clint
I realize this video is 7 months old but I sure would like to know where you can get a 16 lb angus brisket for 50 bucks. Anyway, thanks for the education Harry.
Hey Sam, I live in Los Angeles and prime brisket are in the $3.25 / lb range at Restaurant Depot. So a 16 lb is about $50 ish
Thank you so much for the response. You gained a loyal follower. Unfortunately I do not have access to restaurant depot (not a restaurant business) here in Albuquerque NM. Do you have any other recommendations?
@@samuelgutierrez3184 I would try Sams, Costco, Smart Final.
I had good luck in NM Championship after a bit of a scoring issue with the IBCA officials. Read all about it at .. . .
www.slapyodaddybbq.com/2010/06/2010-new-mexico-state-championship-bbq-cookoff-isleta-lakes/
Question, when do you add TANG to your ribs? I bought some today. Can I use it on chicken also?
Apply when you apply rub
You the master!!
When everyone is competing with SRF Black or Gold briskets it's difficult to run with the pack with a Prime. Not impossible but difficult.
That's what is fun because everyone drives the same racecar so when you win, it's satisfying to know you're the best racecar driver!
Great video Harry. Have you cooked brisket on a pellet smoker/grill and if so how does it compare to a normal smoker?
Hey Brian, I have many videos where I cook on my Green Mountain pellet cooker. Same 250F works. There may be less of a smoke ring though as pellets don't give out as much smoke. You can use a Smoke Tube to get better smoke ring though. See my Amazon store in the Description as I have the smoke tubes on my recommended list.
I noticed you didn’t leave a 1/4” fat cap. Was this because you were simulating a competition cook?
Thanks for this and all of your videos, can only aspire to be as good as you.
You can leave a 1/2 inch fat cap on the flat muscle in a packer. I like to trim off all the fat on the point muscle.
Hi harry, how's it going?????? Been following u for a number years now & today I just bought myself a Pit Boss 700d Pellet Grill & have yet to use it cause it's in the van still maybe tomorrow I'll get it in the house & start putting it together & will have to go buy some pellets. I got over 2 feet or more of snow on my patio so I don't know if I can get it cooking till spring very cold here in great white north -30c I think I'll buy some pit boss competition blend if u think that ok yer opinion yer thoughts on this is important to me
Pellet cookers are great. I use a Green Mountain Grill pellet xooker
Have you ever tried using french onion broth instead of beef?
No I have not and it should work if you strain the chunks of dehydrated onions and spices from the liquid if you are using it as an injection. As a mop, the FOB should be OK to use. Only one way to find out so give it a go and let me know.
@@SlapYoDaddyBBQ I plant to use your exact recipe and only change the broth! I will try and make both so I can have people blind taste test!
Wont be for awhile as I'll need an occasion to make two whole briskets
Mr. beans is my brisket hero!!
Mr. Beans says hello!
Thanks Harry! You cleared up this myth...Angus is good! Mr. Beans approved! Take care bud!
Just like cheddar versus blue cheese, it's a personal choice on the type of briskets you like to eat.
Harry! when you put it in the oven, it smells strong? asking before I get in trouble
No smell at all besides wonderful aroma of beef brisket in the oven $250F. Check with skewer for tenderness and don not rely on a temp probe. Good luck! If there is a problem, have your significant other contact me and I'll get you out of trouble! :-)
Hilarious! I was gonna ask the same thing. The wife doesn't want smoke smell in the house.
@@SlapYoDaddyBBQ lol. I will tell her it's a black belt trip from pitmaster Harry Soo
Not sure if it’s as good, but I can get a Mishima reserve wagyu packer brisket at my grocery store for half that price.
Only one way to find out is at the end of a 12 hour cook and AB taste test
Harry love your video's. Question, since most rubs are hydrated coming from the container, would it be recommended to rehydrate (using water) the rub after applying? Also I've read, if you can't see the meat after applying your rub then the smoke can't either. Whats your opinion?
No need to wet your rubs. Wet your meat with a schmer like mustard or Worcestershire. The smoke will penetrate the rub and the meat so don't worry. You have to apply enough rub based on the amount of salt in your rub. In my 1st place USA Beef rub, the proper amount is when you cannot see the meat underneath. For long haul meats like butt and brisket, you do it twice. All else, you do single layer. This morning I put my brisket videos into a playlist so you can refer to them much easier to get answers to brisket questions.
ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
I know you always mention this and I think you’ve shared a link about washing your meat. But why do you consider the purge to be toxic?
What if we’re really careful in the kitchen, though? The pivotal study in this area was entitled “The Effectiveness of Hygiene Procedures for Prevention of Cross-Contamination from Chicken Carcasses in the Domestic Kitchen.” Researchers went into five dozen homes, gave each family a chicken, and asked them to cook it. I expected to read that they inoculated the carcass with a specific number of bacteria to ensure everyone got a contaminated bird, but no. They realized that fecal contamination of chicken carcasses was so common that they just went to the store and bought any random chicken.
After the participants were done cooking it, there was bacteria from chicken feces (Salmonella and Campylobacter-both serious human pathogens) all over the kitchen-on the cutting board, the utensils, on their hands, on the fridge handle, on the cupboard, the oven handle doorknob. Obviously people don’t know what proper handling and disinfection protocols entail. So the researchers took another group of people and gave them specific instructions. After they cooked the chicken they had to wash everything with hot water and detergent. They were told specifically to wash the cutting board, knobs on the sink, the faucet, the fridge, the doorknobs-everything. And the researchers still found pathogenic fecal bacteria all over.
Fine. Last group. This time they were going to insist that people bleach everything. The dishcloth used to wipe up was to be immersed in bleach disinfectant. Then they sprayed the bleach on all kitchen surfaces and let it sit there for 5 minutes. And… they still found Campylobacter and Salmonella on some utensils, a dishcloth, the counter around the sink, and the cupboard. Definitely better, but unless our kitchen is like some biohazard lab, the only way to guarantee we’re not going to leave infection around the kitchen is to not bring it into the house in the first place.
Here is the reference why you don't wash poultry in your kitchen sink
The effectiveness of hygiene procedures for prevention of cross-contamination from chicken carcases in the domestic kitchen. - PubMed - NCBI
pdfs.semanticscholar.org/8162/b6ff6594c08daf5f6953ad5b175dc24b4691.pdf
nutritionfacts.org/2014/01/28/how-avoiding-chicken-could-prevent-bladder-infections/
Harry Soo Thanks for clarifying that. I suspect that their seasoning containers were contaminated as well. You just described how I cook chicken and then have to power wash the kitchen afterwards. Point taken. Thanks for all you do.
Be well. Be safe Luis for you and your loved ones.