Moola rub, tallow mop, & tallow paper wrap produced a really great brisket last wknd, with lots of positive comments from the crowd. I think you and Jeremy have got this figured out.
Happy to share results of our N=2 so more data points are collected to prove/disprove the hypothesis. I've been using Parkay in comps for many years. See my pork lard videos which I have found through my testing that it works better than tallow
That’s awesome you give the food to first responders! I’m a first responder and it means a lot when people from the community reach out with kind gestures like this. Bravo to you sir and thank you for your support!
Aron Franklin must be the benchmark in brisket. Never tasted a Franklin brisket. Friends and family say it is the best they ever had . Never heard an unkind word about Franklin brisket. He is the man to beat in restaurant quality non competition brisket. Hope to match or exceed it someday.
@@SlapYoDaddyBBQ I live in Southeast Texas . Ate BBQ my whole life . Local bbq was of creole origin. Very different from the west Texas style BBQ. Brisket in my area was smokey and normally on the dry side drowned in a thin vinegar tomato herbal type sauce heavy on garlic and chili powder. We loved it. Taste buds get trained from your youth. First time I tried BBQ from central Texas. I loved it . BBQ sauce would have ruined the great flavor of properly BBQ beef. All the old BBQ shacks are about gone in my area. If I want good BBQ I have to cook it myself. Of the 5000 BBQ places in Texas . I would guess only 25% would be agreeable to me. Taste is in the buds of the beholder.
Hi Harry love your videos!!... So last night I smoked a brisket at 250 degrees till my bark was set and internal temp was at 165 degrees and I used Wagyu Beef Tallow that I ordered on line...I used the tallow in my butcher paper when I wrapped my brisket.....then I put it back on my pitboss pellet smoker.... then I probed for tenderness and internal temp was 206 degrees and then I let it rest on my counter with out opening it till internal temperature dropped to 170 degrees because I don't want it to continue over cooking....so I put it In my oven with out turning on the oven and I let rest for 4 hours till my family was ready to eat.... And what I noticed was its was tender but dry!...but everybody liked it!!.....I wasn't too happy! I saw your Franklin video that you made on the beef tallow and to me my brisket was dry!!...what do you think I did wrong? Did I let it rest to long? Thank you Harry for spreading BBQ love!! Arthur..........
Yes next time lock your watch and Thermapen in the drawer BEFORE you start. Don't use temp of time. Use my methods and you will ace your brisket. 1. Cook until crust sets, 2. Wrap and BTU, 3. Remove when flat is bamboo skewer probe tender
I had a very similar result when I did tallow wrap vs tallow wrap with boat. The bark from the boat nearly dissolved. While the tallow wrap was one of the best briskets I've made. Thanks for all you do!
Thank you Harry for your opening comments about your Mission Statement of donating the food to first responders. Firefighters who live at the station for several days a week would be at the top of my list.
Great video. I recently tried the Tallow Wrap Brisket and had great success. This Saturday, May 8th., I will cook Smoked Brisket and St.Louis Ribs for a BBQ party at our home, for 12 friends and neighbors. I have a Kamado Big Joe ceramic smoker that does a great job. And, like you I finish the cook in my oven once the bark is set, wrapped in Tallow paper. For this cook, I will do an injection of Tallow once brisket is up to temp of 100-101F (like you demonstrated). To trim the brisket, I went into debt purchasing a Dalstrong "Gladiator" knife and a Dalstrong "Phantom Series" slicer; even though I already had a good, Shun slicer, it just wasn't long enough to do a good job on a brisket.Hope to remember to take photos of the finished product to post here, on your site. Q: What is the best temp to slice the brisket? I know to let it rest once cooked to brisket perfection, by opening paper for about 1-hour. Thought I saw optimum temp for cutting to be 200F after resting, is that correct?
Let the brisket rest a few hours for best results and don't put the brisket away to keep warm at 150F until the internal temp drops below 170F to minimize residual cooking. Good luck!
So I did the tallow paper wrap trick and I got results that far exceeded my expectations. It had a nice buttery flavor somehow. I'm usually a tin foil guy but this trick is going to be my go-to for now on.
Thanks for all the effort to share your experiences with very useful results! Mr. Beans... has earned his title as the best brisket judge on the planet! He knows his brisket! 😜
Thank you very much Harry! I've watched everyone of these videos, and I'm giving the beef tallow wrap with butcher paper a go! I have an 18+lb prime brisket waiting!
Harry; Ironworker Doug here;! I’m so excited 😆 I finally found your product; ( aka) . Rubs and, jealous Devil lump charcoal ! I cannot wait to make award 🥇 winning barbecue like you!! Concord California!!!
I really enjoy the tallow wrap with paper. I think it's by far the best and for me yields the best results. As usual Harry nice work. I love your videos!
Loving this series Harry. I'm surprised by how consistent the beef tallow is performing. When I first saw Jeremy's video it made me go hmmmm makes sense, but your deep dive is so comprehensive I'm going to give beef tallow a shot this bbq season.
I wrap using a brown paper bag fully opened up, tallow on the paper, then folded up like you do. Don't know if the paper bag is the same thickness as butcher paper, but it's much cheaper to get and the brisket draped like yours does.
Harry, Thank you for showing these four methods of brisket wrapping. That was real helpful. I was hopeful for using the beef Chef's Ingredient Consomme Prep. The list of ingredients is from a chemistry book. Those will cause problems. The briskets i cook are for me. I started out with all the trimming to get the competition smoke ring. However, I just cook the brisket with the fat on. It keeps it simple so that I don't have to tallow wrap. It is already on the meat.
Yes, the ingredients are found in McNuggets, KFC, Doritos, and many processed foods. Best to stay away and listen to your body. Love what you cook and cook the way you love!
Mr. BEANS this the man, well if he wasn't a dog. Harry love how you conduct and video your experiments. It a great help to us less knowledgeable. Thank you for all your time and effort 🙏 🙏🙏
Soo Sifu: Wishing you a ;great week! Thank you for producing this series of the brisket cook-off! It was a great learning experience and pleasing presentation of the results! The highlight of the series was Mr. Beans, who is the expert on “Deliciousness,” informing everyone of the all the results of your creativity and knowledge! Looking forward to the next lesson and the opinion of Mr. Beans! Best wishes, and much 🧧, to you and the family, which always includes Mr. Beans! Aloha, Sifu 🤙!
Watching and learning from all your excellent videos has improved my bbq hobby, passion enormously. I have now started trimming all the fat out from the point and flat by watching your videos it is a “game changer” as is resting. I have a Pit Barrel smoker and need a bigger one. What the brand of smoker were your using in this video? Thank you Harry!!
I don't recall as I have 22 grills and smokers and my fav one to shoot videos with is a clean one. Cleaning pits is my least favorite task next to folding laundry!
I think Mr Beans wanted another round. Curious if any KCBS teams are migrating toward tallow wrapped briskets for competition. Tallow wrapping wagyu might be a little much though. Thanks Harry. Love the boxing for First Responders. Keep up the great work.
Harry, LOVE your dedication to your missions and your desire to share with others. You are a very special human being. Q? Why do you have the aluminum trays beneath your grill grates and is anything in them? Q? What temp do you set your oven at to finish your brisket(s)? I have been following your channel and Jeremy's re using beef tallow. I have made several briskets that turned out amazing using the tallow as a binding agent and on the butcher paper. I first started with the Wagyu Tallow you can get off of Amazon and then started rendering my own tallow. Sidebar: At least in my area in NY, it is easier for the butcher to give you beef fat to render than it is for them to dispose of it themselves. I have used tallow to cook steaks in an iron skillet, veggies on my blackstone, and have even put a dallop on steaks as i take them off the grill for them to rest. So far, nothing but deliciousness. You and Jeremy have completely changed [my] bbq and cooking game, thank you. Last Q? What do you think of gravity fed charcoal grills? I am looking at the Char Griller 980. Warm regards, David/
Really enjoying this series Harry spreading brisket love to here in the UK. Have you considered using beef tallow as a binder? Smokin’ Joe’s Pit BBQ did this recently comparing two whole briskets and was impressed with the results. I’d be very interested to hear your thoughts on this method especially as you split briskets to compare the different methods thereby giving a more accurate comparison.
so, Harry, this is part 9 of 11 and I'm waiting for a running tally of which of the many briskets you've done ranks the best (so far)... That said, of all the methods used thus far, can you give us your thinking as to what's the BEST???? Thanks buddy, looking forward to part 10....
Mr. Beans had his poker face going on right before the testing. I’m going with his decision of the wrapped boat and naked boat. Seems like the naked boat would be the easiest to do. I have always just done dry rub then wrapped with beef consommé but the tallow has to add some really good flavor.
Hey Harry, great video. I gotta say though, I'm still confused on the best practice of carving a full packer brisket. After viewing many videos showing the proper method which include slicing the flat in one direction, and after so far, turning 90° and slicing the point, I see you simply slicing the entire roast in one direction (against the grain of the flat). This looks perfectly fine to me especially since the flat lays over the majority of the point anyway. Any thoughts?
Hey Karl, like almost everything in barbecue, it's a 3-hour argument and Jerry Springer fist fight. My motto is to do what brings most joy to you like Miss Marie Kondo. You know you are doing it correctly when you feel joy as your knife slices through the brisket and the meat melts in your mouth and your guests worship you as a brisket king. Don't fret over the slicing angle or method whether mine or others. Life is too brief so live it with intensity and grace - Harry
But the benefit of the open boat is to leave it in the smoker after the wrap because it is still able to be exposed of the pit. I too put a wrapped brisket in the oven but if I am able to have exposed meat to the pit I think that is the major point of the open boat, I think you missed out on that benefit. Also awesome with a pork but
Another great video!!! Hello Harry I finally mastered my Brinkman gourmet bullet smoker! I recently cooked a brisket Clean smoke Kosmo cow cover And salt pepper garlic And tallow injection My question is to me the meat was very bland, even though juicy and nice smoke ring Do you have any tips to add more flavor ? Thanks
@@SlapYoDaddyBBQ Absolutely I just need to use what we have , Anymore cupboard space and my will divorce me Where online do you suggest that we can buy your rubs?
Next Walmart 15 # black Angus brisket I get I'm taking deckel and fat and turn it into beef tallow and inject then put rub on then at 165° inject rest of tallow and wrap in pink butcher paper
Hi Harry, just wondering if the left-side brisket is more tender than the right-side brisket? I read that most cows stand-up on their right leg first, which exercise it more. Making the right side a bit tougher.
for people with fish and seafood allergies, I always wondered about using worshire sauce , or powder in your case. you have any ideas? in my mind, its like cooking with peanut oil for a person with peanut allergy. just curious. Thanks!
It's made by Dalstrong and is the Devastator. www.amazon.com/dp/B07H38W9YM?tag=onamzsydb02-20&linkCode=ssc&creativeASIN=B07H38W9YM&asc_item-id=amzn1.ideas.3HS7PCTRYZ80D&ref_=aip_sf_list_spv_ofs_mixed_d_asin
Hi Mr. Soo, long time watcher. I've been making Canadian Back Bacon with a dry rub, salt, nitrate (curing salt) and various flavors. Could you suggest a way to have bold flavours enhanced with a cure that takes the moisture out. My product is smoked with hickory and to an internal temp of 145. My clients would like a spiced version but my attempt with chile flakes and jerk sauce are just mild. Daren Alberta Canada
Harry......when you use the Au Jus Prep sauce, do you water it down per the bottle instructions or do you just smear straight out of the bottle?...(Minor's Au Jus)
@@SlapYoDaddyBBQ that's what I did.....190° on my SnS Kettle for 8 hours (wrapped at 11pm) hit stall @ 147°. Then I kicked the Temp up to 250° expecting to cook another 8 hours but got woken up at 3am this morning the point was 205°....... flat below 200°. Took it off re-wraped and put into dry Cooler to rest, just had some. The bark could have been better, flat a little dry, point juicy but had a lot of fat (perhaps the fat gave me a false Temp read?).......not my best work. The Brisket was a Costco Prime but only 7.8lbs......Point was slightly higher than the Flat......next time Fast and Hot, Low and Slow just does not seem my fortie......The SnS held Temp magnificently
@@karatevideosandmore7685 Be kind to yourself as Rome was not built in one day. Keep practicing to refine your craft. After 1,000 briskets, you'll be a Brisket Whisperer!
Ha! Every time you mention "you guys with your left-to-right hypothesis", I look for a place to hide. I will relent from my accusations. However, multiple pieces arranged in a circle skew the outcome. Given 2 pieces, Mr. Beans consistently goes left to right. He remains my hero, regardless.
@@SlapYoDaddyBBQ Mr. Beans is sufficiently established as a champion BBQ dog that he has earned the right to do whatever he wants. I wouldn't blindfold him just to respond to my observations.
So you put each brisket into a foil lined pan. That makes the control be in a “foil boat” just like the rest of them. Essentially, the control was the same as no3. I understand the pans for cleanup, but I think this result is flawed. 3hr argument...go 😜. Thanks for doing this Harry
@@SlapYoDaddyBBQ A warming oven is a different topic. My point was on the 2nd half of the cook, not on a hold over after the cook. Either way, I really appreciate this series - you’ve helped elevate my bbq game, and I love your rubs. Thanks for sharing BBQ love!
@@Its_Mee_Bee You can do the wrapped phase cook in any vessel with wet or dry BTU. It's a well known "secret" used by BBQ restaurants as fuel is expensive so the timed altosham is used to get the briskets tender for food service. Besides you can save on your Prime Cost ratios as you can send your staff home. Further, it minimizes risk of fire in the restaurant as you don't have to run any flammable pits. I have a few friends who lost their restaurants to fire due to the overnight unattended cook.
Dude, you MUST have a good cardiologist.....love the videos and info. None of us could ever afford to do this, so we all just support you, and you do it...
Hey buddy. I think you got skills and dont need to use the fat head name. I know people like the name because it gets views. Hopefully all is well with you. Keep up the good work. Maybe oneday they will make videos with your name. 👍👊
Harry don't take things personally just keep sharing your wisdom with us. We are grateful!! Don't ever worry about the negitivaty.
I appreciate that
Moola rub, tallow mop, & tallow paper wrap produced a really great brisket last wknd, with lots of positive comments from the crowd. I think you and Jeremy have got this figured out.
Happy to share results of our N=2 so more data points are collected to prove/disprove the hypothesis. I've been using Parkay in comps for many years. See my pork lard videos which I have found through my testing that it works better than tallow
Haha! Mr. Beans is like “whatever! Hurry up with my plate!”
That’s awesome you give the food to first responders! I’m a first responder and it means a lot when people from the community reach out with kind gestures like this. Bravo to you sir and thank you for your support!
Our pleasure! ruclips.net/video/i1q7mMrPWwI/видео.html
Aron Franklin must be the benchmark in brisket. Never tasted a Franklin brisket. Friends and family say it is the best they ever had . Never heard an unkind word about Franklin brisket. He is the man to beat in restaurant quality non competition brisket. Hope to match or exceed it someday.
There are 5,000 BBQ joints in Texas so read Texas Monthly recent rankings every 4 years released last week for the best ones to try
@@SlapYoDaddyBBQ I live in Southeast Texas . Ate BBQ my whole life . Local bbq was of creole origin. Very different from the west Texas style BBQ. Brisket in my area was smokey and normally on the dry side drowned in a thin vinegar tomato herbal type sauce heavy on garlic and chili powder. We loved it. Taste buds get trained from your youth. First time I tried BBQ from central Texas. I loved it . BBQ sauce would have ruined the great flavor of properly BBQ beef. All the old BBQ shacks are about gone in my area. If I want good BBQ I have to cook it myself. Of the 5000 BBQ places in Texas . I would guess only 25% would be agreeable to me. Taste is in the buds of the beholder.
Hi Harry love your videos!!...
So last night I smoked a brisket at 250 degrees till my bark was set and internal temp was at 165 degrees and I used Wagyu Beef Tallow that I ordered on line...I used the tallow in my butcher paper when I wrapped my brisket.....then I put it back on my pitboss pellet smoker.... then I probed for tenderness and internal temp was 206 degrees and then I let it rest on my counter with out opening it till internal temperature dropped to 170 degrees because I don't want it to continue over cooking....so I put it
In my oven with out turning on the oven and I let rest for 4 hours till my family was ready to eat....
And what I noticed was its was tender but dry!...but everybody liked it!!.....I wasn't too happy!
I saw your Franklin video that you made on the beef tallow and to me my brisket was dry!!...what do you think I did wrong?
Did I let it rest to long?
Thank you Harry for spreading BBQ love!!
Arthur..........
Yes next time lock your watch and Thermapen in the drawer BEFORE you start. Don't use temp of time. Use my methods and you will ace your brisket. 1. Cook until crust sets, 2. Wrap and BTU, 3. Remove when flat is bamboo skewer probe tender
Harry, you are a great instructor!
Thanks Dennis!
I had a very similar result when I did tallow wrap vs tallow wrap with boat. The bark from the boat nearly dissolved. While the tallow wrap was one of the best briskets I've made. Thanks for all you do!
Interesting!
Thank you Harry for showing us all the variables.
My pleasure!
Harry, this is why you are a BBQ Champion, let the inner BBQ Nerd shine bright !!!
LOL! Revenge of the nerds!
Thank you Harry for your opening comments about your Mission Statement of donating the food to first responders. Firefighters who live at the station for several days a week would be at the top of my list.
ruclips.net/video/i1q7mMrPWwI/видео.html
@@SlapYoDaddyBBQ thanks for the video Harry, I've watched it before and I just watched it again.
Boat method for the win!!
Naked or Wrapped?
@@SlapYoDaddyBBQ naked only
Great video. I recently tried the Tallow Wrap Brisket and had great success. This Saturday, May 8th., I will cook Smoked Brisket and St.Louis Ribs for a BBQ party at our home, for 12 friends and neighbors. I have a Kamado Big Joe ceramic smoker that does a great job. And, like you I finish the cook in my oven once the bark is set, wrapped in Tallow paper. For this cook, I will do an injection of Tallow once brisket is up to temp of 100-101F (like you demonstrated).
To trim the brisket, I went into debt purchasing a Dalstrong "Gladiator" knife and a Dalstrong "Phantom Series" slicer; even though I already had a good, Shun slicer, it just wasn't long enough to do a good job on a brisket.Hope to remember to take photos of the finished product to post here, on your site.
Q: What is the best temp to slice the brisket? I know to let it rest once cooked to brisket perfection, by opening paper for about 1-hour. Thought I saw optimum temp for cutting to be 200F after resting, is that correct?
Let the brisket rest a few hours for best results and don't put the brisket away to keep warm at 150F until the internal temp drops below 170F to minimize residual cooking. Good luck!
Trying out the tallow paper with the tallow injection at 101.5 to see how it is. Thank you for posting this content!
Did it work?
@@SlapYoDaddyBBQ yes it did! My wife said it was one of my best ones I have ever made.
I just always say do what you and your family likes and enjoy it. It is just fun to see the new ways to do something. 👍🏻
Right on
Been away a while, Still enjoying the series. Cheers.
Welcome back Preston! Feel free to catch up and binge watch when you have time for my 400+ videos 35 playlists!
So I did the tallow paper wrap trick and I got results that far exceeded my expectations. It had a nice buttery flavor somehow. I'm usually a tin foil guy but this trick is going to be my go-to for now on.
Great to hear!
Thanks for all the effort to share your experiences with very useful results! Mr. Beans... has earned his title as the best brisket judge on the planet! He knows his brisket! 😜
Glad it was helpful!
Thank you very much Harry! I've watched everyone of these videos, and I'm giving the beef tallow wrap with butcher paper a go! I have an 18+lb prime brisket waiting!
Sounds great!
That is a lot of brisket. I'm wishing I was one of your local first responders today. Way to show BBQ love.
Now you can cook it with all the tricks I showed you! ruclips.net/video/i1q7mMrPWwI/видео.html
I'm about to smoke my first brisket and your videos have been inspirational. Thank you.
That is awesome! Let me know how it came out!
Im enjoying the series and im looking forward to trying some of the methods out.
Glad you like them!
Harry; Ironworker Doug here;! I’m so excited 😆 I finally found your product; ( aka) . Rubs and, jealous Devil lump charcoal ! I cannot wait to make award 🥇 winning barbecue like you!! Concord California!!!
Awesome! Thank you!
I really enjoy the tallow wrap with paper. I think it's by far the best and for me yields the best results. As usual Harry nice work. I love your videos!
Thanks Jim!
Thanks for the data Harry! This weekend I am going to try the boat method after a few hours in, then paper only for the wrap.
Let me know how it came out!
U da man!!! My briskets are better than any place in town cause of u and mad scientist.....
Thank u!!!!
Awesome to hear Fred!
Loving this series Harry. I'm surprised by how consistent the beef tallow is performing. When I first saw Jeremy's video it made me go hmmmm makes sense, but your deep dive is so comprehensive I'm going to give beef tallow a shot this bbq season.
Yes, it works and best of all, it's FREE when you render your own tallow
I learn something new from each of your videos, thank you!
Happy to hear that!
I wrap using a brown paper bag fully opened up, tallow on the paper, then folded up like you do. Don't know if the paper bag is the same thickness as butcher paper, but it's much cheaper to get and the brisket draped like yours does.
Love your brown bag approach. No need to spend money on butcher paper. I will have to do a grocery bag brisket so I can say I've done it!
Harry, Thank you for showing these four methods of brisket wrapping. That was real helpful.
I was hopeful for using the beef Chef's Ingredient Consomme Prep. The list of ingredients is from a chemistry book. Those will cause problems.
The briskets i cook are for me. I started out with all the trimming to get the competition smoke ring. However, I just cook the brisket with the fat on. It keeps it simple so that I don't have to tallow wrap. It is already on the meat.
Yes, the ingredients are found in McNuggets, KFC, Doritos, and many processed foods. Best to stay away and listen to your body. Love what you cook and cook the way you love!
Haven't cooked many briskets so far.. learning a lot on your channel to try on my next attempt!
Feel free to browse my 50+ videos when you have time!
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Pitts & Spitts #3 Competition Brisket - ruclips.net/video/8y8kap8ScnM/видео.html
Buttermilk Brisket - ruclips.net/video/v8VUxwHb0Uw/видео.html
Brisket 1 Tallow Wrap - ruclips.net/video/XkacTTFcdJ4/видео.html
Brisket 2 Tallow Wrap V Mop - ruclips.net/video/bCmlZJNEnqQ/видео.html
Brisket 3 Wrap V Wrap + Mop - ruclips.net/video/w7vEal6upYc/видео.html
Brisket 4 Wrap + Mop V SYD - ruclips.net/video/3R3BEynSl3s/видео.html
Brisket 5 Tallow Wrap V Tallow Confit - ruclips.net/video/G4EVu1JN97w/видео.html
Brisket 6 Tallow Wrap Walmart Brisket - ruclips.net/video/JL7kjryExho/видео.html
Brisket 7 Tallow Injections - ruclips.net/video/sZ7u_iWpVbk/видео.html
Franklin Mail Order Brisket - ruclips.net/video/r3rUo8CkS2w/видео.html
Brisket 8 Tallow Inject Wagyu Ghee Lard - ruclips.net/video/z6jtHBM6_EI/видео.html
8, 9, 10 it doesn't matter, it all looks and I'm sure tastes awesome. I think Mr. Beans agrees with me.
Mr. BEANS this the man, well if he wasn't a dog.
Harry love how you conduct and video your experiments. It a great help to us less knowledgeable. Thank you for all your time and effort 🙏 🙏🙏
Glad you enjoyed it
Soo Sifu: Wishing you a ;great week! Thank you for producing this series of the brisket cook-off! It was a great learning experience and pleasing presentation of the results! The highlight of the series was Mr. Beans, who is the expert on “Deliciousness,” informing everyone of the all the results of your creativity and knowledge! Looking forward to the next lesson and the opinion of Mr. Beans! Best wishes, and much 🧧, to you and the family, which always includes Mr. Beans! Aloha, Sifu 🤙!
Many thanks!
Watching and learning from all your excellent videos has improved my bbq hobby, passion enormously. I have now started trimming all the fat out from the point and flat by watching your videos it is a “game changer” as is resting. I have a Pit Barrel smoker and need a bigger one. What the brand of smoker were your using in this video? Thank you Harry!!
I don't recall as I have 22 grills and smokers and my fav one to shoot videos with is a clean one. Cleaning pits is my least favorite task next to folding laundry!
Thank you! Appreciate your style, knowledge and humor! Your videos are excellent! Mr Beans is handsome too.
Glad you like them! Mr. Beans sends love and hugs!
Love these experiments! Thank you for sharing your knowledge!!!
Glad you like them!
I tried tallow mop (only once before wrapping) with the tallow wrap. It was the best brisket I’ve made so far-by miles.
awesome to hear!
I think Mr Beans wanted another round. Curious if any KCBS teams are migrating toward tallow wrapped briskets for competition. Tallow wrapping wagyu might be a little much though. Thanks Harry. Love the boxing for First Responders. Keep up the great work.
Foil is used in comps. These are restaurant briskets
Harry,
LOVE your dedication to your missions and your desire to share with others. You are a very special human being.
Q? Why do you have the aluminum trays beneath your grill grates and is anything in them?
Q? What temp do you set your oven at to finish your brisket(s)?
I have been following your channel and Jeremy's re using beef tallow. I have made several briskets that turned out amazing using the tallow as a binding agent and on the butcher paper. I first started with the Wagyu Tallow you can get off of Amazon and then started rendering my own tallow.
Sidebar: At least in my area in NY, it is easier for the butcher to give you beef fat to render than it is for them to dispose of it themselves.
I have used tallow to cook steaks in an iron skillet, veggies on my blackstone, and have even put a dallop on steaks as i take them off the grill for them to rest. So far, nothing but deliciousness.
You and Jeremy have completely changed [my] bbq and cooking game, thank you.
Last Q? What do you think of gravity fed charcoal grills? I am looking at the Char Griller 980.
Warm regards,
David/
I cook a lot and the pans catch most of the grease so makes for easier cleanup! Thanks for your kind words and support. Keep spreading BBQ love!
Ha! Beans is on point....
Those are some lucky first responders!
Come by and get some ruclips.net/video/i1q7mMrPWwI/видео.html
Really enjoying this series Harry spreading brisket love to here in the UK. Have you considered using beef tallow as a binder? Smokin’ Joe’s Pit BBQ did this recently comparing two whole briskets and was impressed with the results. I’d be very interested to hear your thoughts on this method especially as you split briskets to compare the different methods thereby giving a more accurate comparison.
Yes I'll do a tallow binder episode to find out
@@SlapYoDaddyBBQ Thanks Harry, Top Man 👍🏻
You and Mr. Bean crack me up. I know, not statistically valid, but through your series it does seem the tallow wrap keeps popping up to the top.
Patience my young Padawan. When the result is ready, it will reveal itself. Obi-Won-Harry
so, Harry, this is part 9 of 11 and I'm waiting for a running tally of which of the many briskets you've done ranks the best (so far)... That said, of all the methods used thus far, can you give us your thinking as to what's the BEST???? Thanks buddy, looking forward to part 10....
Patience my young Padawan. When the answer is ready, it will reveal itself. May the BBQ Force be with you. Obi-Wan-Harry
@@SlapYoDaddyBBQ -- Thanks, that made me chuckle......
This is great stuff, keep it coming
Mr. Beans is a Certified KCBS judge, his objectivity can NOT be questioned !!!
Mr. Beans for President!
All of those briskets going into the oven--I bet Harry's kitchen smells heavenly!
It was!
Please increase my sample size N=12!!!! ROFLMBO!!! Awesome Harry!!!! Thanks again for doing these experiments 😊👍👍
You got it!
1/3rd through the video. Already looking forward to mr beans, my favourite food critic!
Mr. Beans for President!
Mr. Beans had his poker face going on right before the testing. I’m going with his decision of the wrapped boat and naked boat. Seems like the naked boat would be the easiest to do. I have always just done dry rub then wrapped with beef consommé but the tallow has to add some really good flavor.
Yes use any method. Be aware the naked boat can result in oversmoked flavors in your brisket. That's why most BBQ restaurant wrap
Thanks for this great series. You provide more useful bbq info than anyone. How often were you spraying with water before wrapping?
Every 30 mins or when meat looks dry
@@SlapYoDaddyBBQ Thanks Harry
Hey Harry, great video. I gotta say though, I'm still confused on the best practice of carving a full packer brisket.
After viewing many videos showing the proper method which include slicing the flat in one direction, and after so far, turning 90° and slicing the point, I see you simply slicing the entire roast in one direction (against the grain of the flat).
This looks perfectly fine to me especially since the flat lays over the majority of the point anyway.
Any thoughts?
Hey Karl, like almost everything in barbecue, it's a 3-hour argument and Jerry Springer fist fight. My motto is to do what brings most joy to you like Miss Marie Kondo. You know you are doing it correctly when you feel joy as your knife slices through the brisket and the meat melts in your mouth and your guests worship you as a brisket king. Don't fret over the slicing angle or method whether mine or others. Life is too brief so live it with intensity and grace - Harry
love Mr. Beans
But the benefit of the open boat is to leave it in the smoker after the wrap because it is still able to be exposed of the pit. I too put a wrapped brisket in the oven but if I am able to have exposed meat to the pit I think that is the major point of the open boat, I think you missed out on that benefit. Also awesome with a pork but
Yes, many ways to handle the wrap phase. Remember that everything in BBQ is a 3-hour argument and Jerry Springer fist fight - Harry Soo
Great video. Yeah Mr. Beans!!!
Rock on!
Beautiful smoke ring on those briskets! That Pitts & Spitts really works well on imparting hood smoke flavor?
Awesome!
Another great video!!!
Hello Harry
I finally mastered my Brinkman gourmet bullet smoker!
I recently cooked a brisket
Clean smoke
Kosmo cow cover
And salt pepper garlic
And tallow injection
My question is to me the meat was very bland, even though juicy and nice smoke ring
Do you have any tips to add more flavor ?
Thanks
More rub. Try my 1st place Moola brisket rub
@@SlapYoDaddyBBQ
Absolutely
I just need to use what we have ,
Anymore cupboard space and my will divorce me
Where online do you suggest that we can buy your rubs?
@@Ryan-yi6su slap-yo-daddy-bbq.myshopify.com/
Next Walmart 15 # black Angus brisket I get I'm taking deckel and fat and turn it into beef tallow and inject then put rub on then at 165° inject rest of tallow and wrap in pink butcher paper
Season your injection with rub 😉👍
Mr. Beans knows BBQ
He is a black belt!
Hi Harry, just wondering if the left-side brisket is more tender than the right-side brisket? I read that most cows stand-up on their right leg first, which exercise it more. Making the right side a bit tougher.
My Texas buddies swear by the left brisket. I live in OC so I swear by the right! Just kidding
for people with fish and seafood allergies, I always wondered about using worshire sauce , or powder in your case. you have any ideas? in my mind, its like cooking with peanut oil for a person with peanut allergy. just curious. Thanks!
Yes, stay away from foods or ingredients that don't agree with your body.
That is an amazing looking knife. Please tell me what it is and where did you get it
It's made by Dalstrong and is the Devastator.
www.amazon.com/dp/B07H38W9YM?tag=onamzsydb02-20&linkCode=ssc&creativeASIN=B07H38W9YM&asc_item-id=amzn1.ideas.3HS7PCTRYZ80D&ref_=aip_sf_list_spv_ofs_mixed_d_asin
If Harry served me up a plate full of brisket, I'd eat it, regardless.
As always, the real winner is Mr. Beans. As it should be.
Nice Harry! Sounds like Mad Scientist was on the right trajectory. BTW, what do you think the best knife sharpener for us amateurs?
I like Rapid Steel. See my Amazon store link in Description
If you can taste the difference it's worth cooking it the best way
Hi Mr. Soo, long time watcher. I've been making Canadian Back Bacon with a dry rub, salt, nitrate (curing salt) and various flavors. Could you suggest a way to have bold flavours enhanced with a cure that takes the moisture out. My product is smoked with hickory and to an internal temp of 145. My clients would like a spiced version but my attempt with chile flakes and jerk sauce are just mild.
Daren
Alberta Canada
Hey Daren, I would try some spicy Jerky recipes to up the flavor profiles.
@@SlapYoDaddyBBQ Great idea Mr. Soo!
At first I thought you were saying Texas CRUNCH, which sounded pretty interesting. Then it dawned on me.
LOL! It's like the one you stick in your armpit to keep from falling over!
@@SlapYoDaddyBBQ I know, I know 😎 I'm used to hearing Texas cheat, instead.
Funny part is lots of Texans do not use a cruch.
@@c7adventures376 Foil or paper, it's all good!
@@SlapYoDaddyBBQ i dont wrap very often. Just keep it smoking and power through the stall.
Would the naked boat be better in smoke and tallow mopped the whole cook instead of in the oven?
I prefer not to as I don't like my brisket with too much smoke. That's why I don't do the naked boat method.
Is your moola rub the same as the jealous devil beef rub? That’s all we can get up in Canada
yes, I private label for JD
Texas naked boat looks the best to me
Give it a try and let me know how it came out!
@@SlapYoDaddyBBQ I will
Harry......when you use the Au Jus Prep sauce, do you water it down per the bottle instructions or do you just smear straight out of the bottle?...(Minor's Au Jus)
straight
@@SlapYoDaddyBBQ that's what I did.....190° on my SnS Kettle for 8 hours (wrapped at 11pm) hit stall @ 147°. Then I kicked the Temp up to 250° expecting to cook another 8 hours but got woken up at 3am this morning the point was 205°....... flat below 200°. Took it off re-wraped and put into dry Cooler to rest, just had some. The bark could have been better, flat a little dry, point juicy but had a lot of fat (perhaps the fat gave me a false Temp read?).......not my best work. The Brisket was a Costco Prime but only 7.8lbs......Point was slightly higher than the Flat......next time Fast and Hot, Low and Slow just does not seem my fortie......The SnS held Temp magnificently
@@karatevideosandmore7685 Be kind to yourself as Rome was not built in one day. Keep practicing to refine your craft. After 1,000 briskets, you'll be a Brisket Whisperer!
Ha! Every time you mention "you guys with your left-to-right hypothesis", I look for a place to hide. I will relent from my accusations. However, multiple pieces arranged in a circle skew the outcome. Given 2 pieces, Mr. Beans consistently goes left to right. He remains my hero, regardless.
I will try to blindfold Mr. Beans!
@@SlapYoDaddyBBQ Mr. Beans is sufficiently established as a champion BBQ dog that he has earned the right to do whatever he wants. I wouldn't blindfold him just to respond to my observations.
The only wrapping I trust is my teeth...all of them look great!
Thanks!
So you put each brisket into a foil lined pan. That makes the control be in a “foil boat” just like the rest of them. Essentially, the control was the same as no3. I understand the pans for cleanup, but I think this result is flawed. 3hr argument...go 😜. Thanks for doing this Harry
Yes, totally inconclusive. Best to try yourself to see if it works for you! Aaron keeps his cooked briskets in an altosham oven
@@SlapYoDaddyBBQ A warming oven is a different topic. My point was on the 2nd half of the cook, not on a hold over after the cook. Either way, I really appreciate this series - you’ve helped elevate my bbq game, and I love your rubs. Thanks for sharing BBQ love!
@@Its_Mee_Bee You can do the wrapped phase cook in any vessel with wet or dry BTU. It's a well known "secret" used by BBQ restaurants as fuel is expensive so the timed altosham is used to get the briskets tender for food service. Besides you can save on your Prime Cost ratios as you can send your staff home. Further, it minimizes risk of fire in the restaurant as you don't have to run any flammable pits. I have a few friends who lost their restaurants to fire due to the overnight unattended cook.
If you ever decide to start a BBQ Cult, please save me a spot!!!
LOL! Welcome to my commune!
Harry, how many briskets have you cooked this year? Just curious 😆
in this Tallow series about $2,000 worth.
@@SlapYoDaddyBBQ Awesome. I doubt the first responders will get tired of brisket.
What kind of knife sharpener did he use ?
Rapid Steel. See my Amazon store link in Description
Thanks, I appreciate it.
Dude, you MUST have a good cardiologist.....love the videos and info. None of us could ever afford to do this, so we all just support you, and you do it...
Yes, the food is given away. Dr. Mody has asked me to cut down on eating BBQ meats!
Harry...shame on you! Mr Beans looks like he lost weight. Bigger portions!!!!😂😂
Yessir!
Mr Beans eats what he see's first and then strafes the rest.
I'll runs some tests!
🤠🤝
Hey buddy. I think you got skills and dont need to use the fat head name. I know people like the name because it gets views. Hopefully all is well with you. Keep up the good work. Maybe oneday they will make videos with your name. 👍👊
What in the world are you gonna do with all that meat lol?
Yes, it's used to spread BBQ love! ruclips.net/video/i1q7mMrPWwI/видео.html
harry was ok but Mr Beans stole the show
LOL! Mr. Beans sends you love and hugs!
You lost me with the dog in the kitchen..