If you are a first responder and live in SoCal, you are welcome to pickup my foood which I give away. Food after my shoots is packed in 28-oz commercial microwavable containers and given it frozen to law enforcement, firefighters, and medical personnel. Part proceeds from my BBQ business benefits Operation Homefront (troops, families, veterans), Save The Children, and Operation BBQ Relief charities. Also used to help at-risk youth programs like this ruclips.net/video/DmAvxIQi7aw/видео.html
Props to Harry for not only spending the time to teach us all and the time cooking , but also the $$$ involved. For as long as I've watched this channel, he's always gone above and beyond.👍
Looks amazing Harry. I normally prefer the point but that was so juicy it looked delicious! Many blessings for your philanthropy! I'm sending briskets and ribs to Christina's store. It's great to see the community showing gratitude to essential service providers. She's had cases of the virus in her store. It's a little scary. But people have to eat. So their perseverance is commendable. Great video, I'll definitely will be trying this recipe soon!
Love the new vlog intro. Very cool. This is a good video as sometimes all you can find local is a flat. Sometimes it’s not even labeled properly unfortunately. As usual Beansy is the man! The for sharing the love and being kind.
Another great video ! For the new BBQ'ers, I recommend they watch your review of the brisket injections. It has helped me with my brisket! Need to try the coffee rub sometime.
Love your content Harry. True love for BBQ and a genius at that, when this whole quarantine is over I can't wait for the opportunity to take one of your BBQ Classes since you're located just a city over from me!
Better yet you can get free BBQ if you're a first responder as food after my shoots in packed in 28-oz commercial microwavable containers and given it frozen to law enforcement, firefighters, and medical personnel. Part proceeds from my BBQ business benefits Operation Homefront (troops, families, veterans), Save The Children, and Operation BBQ Relief charities. Also used to help at-risk youth programs like this ruclips.net/video/DmAvxIQi7aw/видео.html
Harry's passion for creating such masterpieces matches my passion for devouring something that looks so tasty. Coffee, Brisket, and Chocolate. I can almost smell the deliciousness!! Thanks buddy, I am going to make this for my momma real soon.
Soo Sifu: I wish you, and the family, a great weekend; may it be a safe, and restful, one! Thank you for the lesson utilizing a rub utilizing coffee, and the lessons about the cut of beef! The Weber pellet grill did a great job smoking the brisket! The end-results looked great, and it must have tasted “Yummy,” after seeing the expression on Mr. Beans! Best wishes to you and the ohana, which includes Mr. Beans! Stay safe, and much 🧧, Sifu!🤙🌺🐶
Yet another great video, Harry! Thank you again for sharing your extensive knowledge. Two questions: did you wrap that flat, and are you liking the Smokefire? I hope you and your family stay healthy and safe.
Yes, the EX6 cooks extremely well with one-button on-off convenience. I like it so much I bought two EX6s. Family is safe and healthy in lockdown. Hope you are too. Thanks for stopping by Joe.
Nice Video Harry. Question: Can I use wagyu tallow in the injection? plus a little flavored injection with the tallow?? as well some tallow for the wrap stage? Thanks.
You can boil down two can of Campbell beef broth and use that as injection. It won't have sodium phosphate (like McNuggets) so there won't be plumping and moisturizing action but will work well.
Just two quick questions: 1. I plan to apply the rub the night before I start the cook and leave it in the refrigerator over night. Should I wrap ii in Saran wrap or leave it in the refrigerator unwrapped? 2. I am cooking it on my barrel charcoal smoker. It will probably be finished a few hours before dinnertime. Can I leave it, wrapped, in my gas smoker set at 175* until it it is time to slice and serve? Thanks Harry, for all the help...
Harry- You say to discard the purge, which I alway do and never wash my meat, but this time you said it is toxic. Why? what makes it toxic? What harm would it cause? And why wouldn't it affect the meat surface? Alway great videos. You've Upped My BBQ Game!
Pathogens in the purge will make you sick if it contaminates your kitchen when you wash your meat in the sink. Please see the USDA video links in Description. Thanks for stopping by
@@SlapYoDaddyBBQ Thank you so much, Harry! I'm preparing a flat for Thanksgiving. At what temperature should I cook it in a convection oven? What would be the approximate cook time? 🤗
My daughter and I love the channel, videos, & learning. Seen the brisket at Costco a few times and even more tempted by it now. Would like to ask: what temp did you have your grill at, and what temp did you cook to? Would like to give this a shot and want to get a sense of what and how long it will take to achieve such a phenomenal result. Thank you 👍
Hi Harry, what size of boning knife do you prefer that works the best? I will be purchasing one soon. I appreciate your feedback. Thanks for spreading BBQ love !
Hi Coach, another great video. Thanks for the black belt tips. While I don't inject often, going with the grain seems like an excellent point. Do you find the syringe needle to leave meat internally damaged if you go against the grain (mostly comp appearance I would assume) or is the absorption better going with the grain? Or. . . maybe both.
Dalstrong links are in my Amazon store where I have my fav gear. www.amazon.com/ideas/amzn1.account.AELIDH3CAS523DSRPJLNAGHJ7FWA/38E1B2NX9TVOB?ref=exp_idea_aff_vl_influencer-2e55962b
I like the EX6 so much I bought a second EX6. Here are some of my EX6 videos. Weber SmokeFire 1 First look - ruclips.net/video/gr95fKaxpgM/видео.html Weber SmokeFire 2 Demo - ruclips.net/video/cNdqeLsugsc/видео.html Weber SmokeFire 3 Cook - ruclips.net/video/77QbyfsMVEg/видео.html Weber SmokeFire Pt 1 - ruclips.net/video/ALNnTwN2Kak/видео.html Weber SmokeFire Pt 2 - ruclips.net/video/jsUri_VoKag/видео.html Cleaning SmokeFire Pt 3 - ruclips.net/video/JckrX3YaNHg/видео.html Assembly SmokeFire Pt4 -ruclips.net/video/gKgvZyB9lT0/видео.html New Parts SmokeFire Pt 5 - ruclips.net/video/0hALlx43clY/видео.html Grease Fire v Grease Flareup - ruclips.net/video/VALvHFhWpk4/видео.html SmokeFire Corned Beef Walmart - ruclips.net/video/NSSIKicufJE/видео.html Japanese A9 Wagyu - ruclips.net/video/LG7GDQsfZiY/видео.html
Do you ever add water to your water pan on the wsm when smoking? I have been adding water to mine and get a brown residue in the smoker and under the lid that I have to scrape off. I think it’s because I’m using water as I smoke... any suggestions??
Every piece of meat is different. You can never really go by time or temp (that goes for any bbq, you're not going to find an easy button). If you know that, then start early, and it's "done when it's done".. but as a guideline, cooking at 225 it will take around 1 1/2 hrs per pound. Will be tender anywhere from about 195-215 degrees.
Ballpark is 5 - 10 hours. I suggest you take a leap of faith and follow my methods. Step 1. Put your watch and thermometer away. After you get over the shakes for not having a watch and Thermapen, fire up you pit 250F - 275F. Put seasoned meat on and cook until crust sets. Remove and wrap in foil or butcher paper, with or without mop. Put in 275F oven and remove when bamboo skewer feels like probing cold peanut butter. Try it and you will love what you cook and cook what you love, always. I promise. I have 3,000 students and 200 classes past 12 years and I have many many happy students who have gone on to win Grand Championships. You can be the champion for your family and loved ones by following my award-winning methods.
I spray water. I use Jealous Devil charcoal with tennis-sized wood chunks under the charcoal. Search "wood" in my channel for my numerous videos on how to use wood.
That is like asking me which is my favorite child to play with! A joy of life for me is to be alive and ask myself which of my 17 pits do I want to cook on today and what meat and what recipe to use. Life is Good. I am grateful and blessed!
Harry, First off let me say from one TTU alum to another I love your videos. What is your degree in? Mine is a BSME w/ a minor in math. I have used your videos for reference many times in my home cooks. I have also watched them for countless hours, because barbecue is one of my favorite foods. I also recently bought a pellet grill which has opened and broadened my barbecue horizons. Here is my only one but or request for your videos. Is there anyway to regulate the audio of the videos? The spoken audio is quiet (so I turn the sound up to hear) then music comes on and its over bearing.
Thanks Harry for the vid! Quick question... Are you getting your packer briskets locally or having them shipped to you? I haven’t seen one in a while at the Alhambra, Ca Costco I go to.
Try Chino Hills or City of Industry as those Costco carry packers and flats, depending on their inventory. Also Sams Club, Restaurant Depot, Walmart, and Smart Final. I only get specialty briskets shipped to me like a Japanese A9 Wagyu - ruclips.net/video/LG7GDQsfZiY/видео.html or Snake River Farms - ruclips.net/video/Vqqrc0g3JbQ/видео.html
Looks great, as always. I'm always confused about coffee rubs. Do you use just normal coffee grounds, like out of a Folgers can? We grind our own around here. Would we grind it at the finest setting?
Don't know as I teach my students to put down their watch and instant read thermometer. Have trained 3,000 pitmasters this way and many are Grand Champions after taking my class. Try it and see if it works for you.
Thanks for asking. I know Sharpe Gourmet Cooking Wood in Orange County carries it. I'm primarily sell online at Amazon and Soupbase.com. Links in video Description.
Harry! From looking at the package up side down I think I see this a 7+ lb. flat. Can you give a est.on a 10 -12 lb flat. I know that it’s not time but appearance and tenderness but I really need to have an estimate on hours at 200° to start then bump up to 225° x 250 after wrap. I’ve never cooked a flat bu it’s self and have 8 of them between 8 and 12lbs to cook in the next 24 hours. Any help is much appreciated!
I have not seen the point on sale. Only whole packers and flats. My Jewish friends say the point is sold during certain Jewish celebrations but I've never seen it in stores.
Brisket flat is more expensive than full briskets at Sam's club. Not sure why that would be, as the fatty point is so much more tender and desirable to me. But these days you've got to know how to cook whatever you can find!
Same! Before I started bbqing I never even bought plain brisket, only corned beef brisket in a bag. I had no idea about the point muscle. Could it be just more demand for the flat? Give us the point!
The main premise is two-fold: whole briskets have a significant amount of waste. Even if you left it whole, you'll lose 40-50% in yield, raw to cooked. If you buy a flat, the excess is trimmed off, so a flat itself will have much better yield raw to cooked. But, in essence, you're still paying for the trimmed part because the seller had to. Plus, every service that a meat person provides has a little added cost, because their time is not free to the store. If you average out the two prices, it is definitely more expensive than buying a packer. However, the price is closer than one would think. The second is that the flat is used in numerous cuisines, so there is an expanded market for it. They're bought by the tens of thousands daily for corned beef, pastrami, braised briskets in the crockpot, etc. BBQ is just one of the markets for brisket. Hope any of that helped.
Packer is much better value. However, my subs told me that their Costco does not carry packers. Also, some single folks prefer to cook a 5 lb brisket as it's only for one person.
Harry can I please get some advice I am a brisket newbie and I did one yesterday I smoked it low and slow at 225f It was a prime brisket from Costco on the smaller side of 7 lb trimmed It took 15 hours The point was way ahead probing around 200 and the flat of the middle was around 185 It ended up catching up to the point but the maybe first 6 inches of the flat never got probed tinder and the internal temperature was maybe around 195 The middle of the flat and the point were tender. I ended up waiting until the 6-in of the flat was a little softer not like butter but when I ended up cutting the brisket later the flat was very dry. Should I have only went by the middle of the flat and not worried about probe tender on the first 6 in? I can't figure out if I overcooked it or undercooked it but the middle was dry also any advice would be great this is driving me crazy. Thank you for everything you do
Hey JR, please view my RUclips brisket videos as you're not cooking using my methods since you're describing temps. For complex troubleshooting, you can visit Patreon.com/HarrySoo and ask your questions. Thanks for stopping by.
I'm sorry I was trying to follow your low and slow brisket video I was just trying to give the most best description by explaining temperatures I didn't know if that would help troubleshoot the problem or not I fully understand you say go by feel but I was confused because not all the brisket was completely tender in the first 6 in so I wasn't sure if I should use a bamboo stick and only go by the middle section where the prime slices are. Thank you anyways sorry to waste your time
Top notch brisket as always. Question: Isn't cocoa poisonous for dogs? It's obvious that Mr Beans is very well taken care of, and this video wouldn't have been posted if he got sick, but I got nervous.
@@SlapYoDaddyBBQ The eye of round had a great taste, but regardless my injections of broths with MSG and injections of butter, the texture was rather dry. I give myself a C-. On the good side, chopped it to make great chile con carn, ;-)
Brah, Hope Bean's is ok. Coffee (caffeine) & Chocolate are very toxic to dogs. I'm guessing he's ok as prob very little ingested, but I know he's a small dog. I didn't hear a score for this cook. Would you do it again? Just my read from your description, you're not a super fan of it or am I wrong?
Why get the choice grade flat from Costco at $8.99/lb when the prime grade whole brisket is $3.99/lb. A whole smaller sized one ends up being about the same cost as one of the choice flats, and is good, prime grade meat.
Hey Jim, point noted FYI, I made the video to help my subs who can only get flats in their Costco. Not all Costco carry packers and the Costco in Chino Hills only carries flats. I have to drive to Fullerton to a Costco who carries packers. Also, some carry only Choice while others carry only Prime. Mixed bag here is SoCal. Not sure about your state and city.
@@SlapYoDaddyBBQ Thanks Harry! I'm in Irvine. Didn't realize the selection was so different even in SoCal. I'm also curious if you cater BBQ events for companies, when things return to normal.
@@SlapYoDaddyBBQ yeap, my local costco here in WA doesn't have any briskets, not even signage suggesting sold out. Only thing avail last week was pre-cooked brisket sandwich kit.
@@Jim_Curtis Yes, my catering partner and I do various BBQ events including weddings, birthdays, and corporate events www.slapyodaddybbq.com/catering-2/ I also do corporate training www.slapyodaddybbq.com/classes-2/corporate-training/
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
I am RAVENOUS watching this, omg
Here's a tip. Do what I do and save some frozen slices to top Ramen noodles!
No better way to start the morning than watching Harry's new upload 😎
It's how I'm surviving!
Enjoy!
imagine being Harry's neighbor. Always smelling great bbq. And always hungry.
Imagine being Mr Beans. I wouldn't be able to fit through the door.
If you are a first responder and live in SoCal, you are welcome to pickup my foood which I give away.
Food after my shoots is packed in 28-oz commercial microwavable containers and given it frozen to law enforcement, firefighters, and medical personnel. Part proceeds from my BBQ business benefits Operation Homefront (troops, families, veterans), Save The Children, and Operation BBQ Relief charities. Also used to help at-risk youth programs like this ruclips.net/video/DmAvxIQi7aw/видео.html
Smoking a Brisket Flat tomorrow with your Beef Rub!! Can't wait! Super excited!
Hope it came out well Chuck! Holler if you have questions!
Props to Harry for not only spending the time to teach us all and the time cooking , but also the $$$ involved. For as long as I've watched this channel, he's always gone above and beyond.👍
Happy to oblige!
Looks amazing Harry. I normally prefer the point but that was so juicy it looked delicious! Many blessings for your philanthropy! I'm sending briskets and ribs to Christina's store. It's great to see the community showing gratitude to essential service providers. She's had cases of the virus in her store. It's a little scary. But people have to eat. So their perseverance is commendable.
Great video, I'll definitely will be trying this recipe soon!
Stay safe!
Great job on that rub, Harry. You made my mouth water describing it.
I will be doing steaks using this coffee chocolate rub as it is fabulous
@@SlapYoDaddyBBQ - Oh yeah!! I will be trying this myself and will give feedback. :)
Love the new vlog intro. Very cool. This is a good video as sometimes all you can find local is a flat. Sometimes it’s not even labeled properly unfortunately. As usual Beansy is the man! The for sharing the love and being kind.
I usually cook a packer but some of my viewers can only find flats at Costco
Another great video ! For the new BBQ'ers, I recommend they watch your review of the brisket injections. It has helped me with my brisket! Need to try the coffee rub sometime.
This rub is fabulous!
You're a good man Harry. I enjoy you videos. Keep up the good work.
Glad you like them!
Love your content Harry. True love for BBQ and a genius at that, when this whole quarantine is over I can't wait for the opportunity to take one of your BBQ Classes since you're located just a city over from me!
Better yet you can get free BBQ if you're a first responder as food after my shoots in packed in 28-oz commercial microwavable containers and given it frozen to law enforcement, firefighters, and medical personnel. Part proceeds from my BBQ business benefits Operation Homefront (troops, families, veterans), Save The Children, and Operation BBQ Relief charities. Also used to help at-risk youth programs like this ruclips.net/video/DmAvxIQi7aw/видео.html
@@SlapYoDaddyBBQ That is awesome. You are very generous. Aslo a big thanks for putting the time and effort into all of these videos.
Thanks for another great video Harry, stay safe and healthy.
You too James!
I always get better results with the fat side down. I'm curious so I will give it a try. Thanks Harry.
I always suggest try it both ways to see what works best for your pit
Harry's passion for creating such masterpieces matches my passion for devouring something that looks so tasty. Coffee, Brisket, and Chocolate. I can almost smell the deliciousness!! Thanks buddy, I am going to make this for my momma real soon.
Say hello to your Mama for me and cook her some BBQ love!
@@SlapYoDaddyBBQ You got it brother, Mothers Day surprise :) thanks
Good looking flat Harry, That rub sounds good, I will have to try it. I have a small flat in the freezer,
Yes the flavor is fabulous!
Love it thanks again for your recipes god bless you and your family take care yourself with this virus
Thank you so much
Your the man! I appreciate all the videos you share with us
My pleasure!!
Dave bouska makes some awesome products. Great video Harry!
Yes he does! I have almost all of them!
Soo Sifu: I wish you, and the family, a great weekend; may it be a safe, and restful, one! Thank you for the lesson utilizing a rub utilizing coffee, and the lessons about the cut of beef! The Weber pellet grill did a great job smoking the brisket! The end-results looked great, and it must have tasted “Yummy,” after seeing the expression on Mr. Beans! Best wishes to you and the ohana, which includes Mr. Beans! Stay safe, and much 🧧, Sifu!🤙🌺🐶
Thanks Bill. Donna and I are still enjoying the coffee you sent us! So I was inspired to use coffee in this video thanks to you! 🙂😀😁
Perfection! Great job Harry
Thank you! Cheers!
Nice job on that flat Harry!
Thank you! Cheers!
Enjoyed this one, as always!
Glad you enjoyed it!
Once again great job, thanks for always reminds us abouts the basics. Would love to see some bbq ginger sauce in one of your cooks...
Sounds good! I use ginger in my brisket curry videos but not on a traditional American style brisket.
Thank you so much for these videos. I’ve learned so much!
Glad you like them!
Yet another great video, Harry! Thank you again for sharing your extensive knowledge. Two questions: did you wrap that flat, and are you liking the Smokefire? I hope you and your family stay healthy and safe.
Yes, the EX6 cooks extremely well with one-button on-off convenience. I like it so much I bought two EX6s. Family is safe and healthy in lockdown. Hope you are too. Thanks for stopping by Joe.
Great video! Looks like Mr. Beens is looking for more. 😊
He liked the Costco flat!
@@SlapYoDaddyBBQ Mr. Beans has good taste!
looks AMAZING I know what I am trying this weekend
It's so good!
Harry Soo I have mine on the UDS with a mix of oak and cherry cannot wait. I injected with butchers bbq
Got your tunes from not another cooking show? Great video dude.
From RUclips free music library. Thanks for stopping by. If you like brisket, here are more to browse when you have time!
Playlist - ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
SRF comp brisket - ruclips.net/video/cfDqD65II6I/видео.html
Comp Brisket - ruclips.net/video/Uo7ocTu9olc/видео.html
Best Brisket Injections - ruclips.net/video/RpnIGw4vyPA/видео.html
H-n-F Texas Brisket Baby Back M - ruclips.net/video/8gAXqos-aHE/видео.html
Coaching brisket - ruclips.net/video/XXsVxK7VIcc/видео.html
10 Backyard Fundamentals - ruclips.net/video/kzWWpvJEpck/видео.html
12 H-n-F Fundamentals - ruclips.net/video/VUG9MvuCWBQ/видео.html
7 Fundamentals Weber Kettle - ruclips.net/video/IRwSk91PgUs/видео.html
Ultra Low Slow - ruclips.net/video/QavVUpbV8ek/видео.html
$220 Wagyu v $50 Angus - ruclips.net/video/1RAbLiBhx20/видео.html
S&P v Moola Rub - ruclips.net/video/Ykdy0bv2JIU/видео.html
Gold v Black SRF - ruclips.net/video/Vqqrc0g3JbQ/видео.html
Umami Brisket - ruclips.net/video/d9YqXR9_fi4/видео.html
Impossible 2-hour - ruclips.net/video/VVsE6-RYYB8/видео.html
Instapot Brisket Calderata - ruclips.net/video/F9ld_2eZfDI/видео.html
REDO 7 Fundamentals - ruclips.net/video/nKtpcBINwyA/видео.html
Brisket Cooked in Butter - httpss://ruclips.net/video/tE46WFWXUD0/видео.html
Brisket Aged in Butter - ruclips.net/video/MYmocZiho9U/видео.html
SRF Gold - ruclips.net/video/yV8u8EaMKOY/видео.html
Chicken Fried Brisket - ruclips.net/video/hnIbr_uzcf0/видео.html
Whole Fried Brisket - ruclips.net/video/RNzBOxrCsDw/видео.html
Post Oak Brisket WSM-22 - ruclips.net/video/elcqORHL5rU/видео.html
Walmart Brisket - ruclips.net/video/fLSe6c7Hq0s/видео.html
Costco v Sams Brisket - ruclips.net/video/nADa1iS76G4/видео.html
Corned Beef Walmart SmokeFire - ruclips.net/video/NSSIKicufJE/видео.html
Creekstone Brisket Franklin Style - ruclips.net/video/Z8o_Lv8GZvg/видео.html
Crawfish Boil Brisket - ruclips.net/video/W81WE3fkgN8/видео.html
Japanese A9 Wagyu - ruclips.net/video/LG7GDQsfZiY/видео.html
Beef Fat Injected Walmart Brisket - ruclips.net/video/jnIBYh18aso/видео.html
Interesting rub...👍👍
Yes it was! I will try it on steaks and chops now! Fabulous!
I see your liking the new smokefire 👍
I like it so much I bought two! Did you see the killer smokering on all my cooks yet on the EX6?
Nice Video Harry. Question: Can I use wagyu tallow in the injection? plus a little flavored injection with the tallow?? as well some tallow for the wrap stage? Thanks.
Yes you can! Pork fat is better. See my Beef Tallow 11 video episodes
Thanks for all the great videos.. You are a TEACHER. Question.. Short of buying the injection pkgs.. are there any effective home made injections?
You can boil down two can of Campbell beef broth and use that as injection. It won't have sodium phosphate (like McNuggets) so there won't be plumping and moisturizing action but will work well.
Just two quick questions:
1. I plan to apply the rub the night before I start the cook and leave it in the refrigerator over night. Should I wrap ii in Saran wrap or leave it in the refrigerator unwrapped?
2. I am cooking it on my barrel charcoal smoker. It will probably be finished a few hours before dinnertime. Can I leave it, wrapped, in my gas smoker set at 175* until it it is time to slice and serve?
Thanks Harry, for all the help...
1. cover your meat in the fridge
2. cook, cool until 170F, keep warm in 140F warmer, rest, serve
@@SlapYoDaddyBBQ Thanks Harry
You always make it look easy. I usually over think the tenderness part and usually go a bit too long.
Use and trust my bamboo skewer probe method
Hi how's it going? Hope all is well. Hi Mr Bean. Hope you are being safe. I can't wait to try it. Looks great. I love Costco meat..
Try the rub recipe on beef. Its fabulous!
Thank you
LOL, I am on my way to Costco to get brisket for a video. I hope mine comes out as good as yours.
You can do it!
Nice new intro!
I'm glad you like it
Harry- You say to discard the purge, which I alway do and never wash my meat, but this time you said it is toxic. Why? what makes it toxic? What harm would it cause? And why wouldn't it affect the meat surface? Alway great videos. You've Upped My BBQ Game!
Pathogens in the purge will make you sick if it contaminates your kitchen when you wash your meat in the sink. Please see the USDA video links in Description. Thanks for stopping by
hmm I think id make pastrami out the flat reminds me do you have a recipe for a BBQ pastrami
Not yet!
Do flats do well in the oven as well?
Sure Clarissa. The key is good technique and methods. It will be awesome
@@SlapYoDaddyBBQ Thank you so much, Harry! I'm preparing a flat for Thanksgiving. At what temperature should I cook it in a convection oven? What would be the approximate cook time? 🤗
Hi Harry. I love your videos!! Question: I noticed you used instant coffee. Can finely ground bean coffee be used instead of instant? Thanks!!
Yes, absolutely. Use any coffee powder you like. Be sure it is finely ground else your brisket will be gritty.
For the coffee rub brisket!!! I was like, that brisket looks different & then you said that they cut off the fatty point. I was like, ohhhh. 😆🤣😂👊
That's why I cook packers and not flats as I like the point. However for some viewers, their Costco only has the flat or the only want a 4 lb brisket
My daughter and I love the channel, videos, & learning. Seen the brisket at Costco a few times and even more tempted by it now.
Would like to ask: what temp did you have your grill at, and what temp did you cook to? Would like to give this a shot and want to get a sense of what and how long it will take to achieve such a phenomenal result. Thank you 👍
I like 250F or 275F for L-n-S methods. Remember BBQ is ready when it's ready so don't hurry!
Mr. Beans says hello to you and your daughter! :-)
Hi Harry I’m enjoying watch your video 👍🏼 which state are you living?
Los Angeles. We are still in lockdown
Hi Harry, what size of boning knife do you prefer that works the best? I will be purchasing one soon. I appreciate your feedback.
Thanks for spreading BBQ love !
I like several you'll find in my Amazon store in video Description
Hi Coach, another great video. Thanks for the black belt tips. While I don't inject often, going with the grain seems like an excellent point. Do you find the syringe needle to leave meat internally damaged if you go against the grain (mostly comp appearance I would assume) or is the absorption better going with the grain? Or. . . maybe both.
I inject w the grain 3 hour argument Jerry Springer fistfight so do what you please and be pleased with what you do!
@@SlapYoDaddyBBQ Gotcha! It makes sense though. Lots of hot button topics in bbq I suppose.
Hey harry, how often do you sprits a brisket?
Every half hour after you see crust starting to form. Thats how you get a nice smokering
Thank you
Thanks for the vids! But, where's the knife link?
Dalstrong links are in my Amazon store where I have my fav gear.
www.amazon.com/ideas/amzn1.account.AELIDH3CAS523DSRPJLNAGHJ7FWA/38E1B2NX9TVOB?ref=exp_idea_aff_vl_influencer-2e55962b
Love seeing you use that smokefire…..Looks like I'm going to pull the trigger on buying one next week… any advice?
I like the EX6 so much I bought a second EX6. Here are some of my EX6 videos.
Weber SmokeFire 1 First look - ruclips.net/video/gr95fKaxpgM/видео.html
Weber SmokeFire 2 Demo - ruclips.net/video/cNdqeLsugsc/видео.html
Weber SmokeFire 3 Cook - ruclips.net/video/77QbyfsMVEg/видео.html
Weber SmokeFire Pt 1 - ruclips.net/video/ALNnTwN2Kak/видео.html
Weber SmokeFire Pt 2 - ruclips.net/video/jsUri_VoKag/видео.html
Cleaning SmokeFire Pt 3 - ruclips.net/video/JckrX3YaNHg/видео.html
Assembly SmokeFire Pt4 -ruclips.net/video/gKgvZyB9lT0/видео.html
New Parts SmokeFire Pt 5 - ruclips.net/video/0hALlx43clY/видео.html
Grease Fire v Grease Flareup - ruclips.net/video/VALvHFhWpk4/видео.html
SmokeFire Corned Beef Walmart - ruclips.net/video/NSSIKicufJE/видео.html
Japanese A9 Wagyu - ruclips.net/video/LG7GDQsfZiY/видео.html
Do you ever add water to your water pan on the wsm when smoking? I have been adding water to mine and get a brown residue in the smoker and under the lid that I have to scrape off. I think it’s because I’m using water as I smoke... any suggestions??
Thanks Harry. Sounded like you were a surprised how good the flavor was at the taste test. You use that coffee rub combination often? If not, why?
Super fabulous. I have done coffee often. Not with added chocolate and brown sugar. I have a new fav beef rub!
Harry, I must have missed time and temp for this cook. I know you cook to feel, but time would give me a ballpark number to time my cook
Every piece of meat is different. You can never really go by time or temp (that goes for any bbq, you're not going to find an easy button). If you know that, then start early, and it's "done when it's done".. but as a guideline, cooking at 225 it will take around 1 1/2 hrs per pound. Will be tender anywhere from about 195-215 degrees.
Ballpark is 5 - 10 hours. I suggest you take a leap of faith and follow my methods. Step 1. Put your watch and thermometer away. After you get over the shakes for not having a watch and Thermapen, fire up you pit 250F - 275F. Put seasoned meat on and cook until crust sets. Remove and wrap in foil or butcher paper, with or without mop. Put in 275F oven and remove when bamboo skewer feels like probing cold peanut butter. Try it and you will love what you cook and cook what you love, always. I promise. I have 3,000 students and 200 classes past 12 years and I have many many happy students who have gone on to win Grand Championships. You can be the champion for your family and loved ones by following my award-winning methods.
@@SlapYoDaddyBBQ this reply should be the first under the vid. Thanks again!
I assume you and your family eat the BBQ that you cook in the videos - how do you stay in shape eating it all?
I give to first responders as I can't eat it all. See my ribs on gas grill video for the happy first responders who git some BBQ love!
What is in your spritz you use on brisket? I am cooking a Costco flat this Saturday. Do you use Oak for your wood smoke?
I spray water. I use Jealous Devil charcoal with tennis-sized wood chunks under the charcoal. Search "wood" in my channel for my numerous videos on how to use wood.
How do you decide which smoker to use and whether lump charcoal or briquettes, when not using a pellet smoker?
That is like asking me which is my favorite child to play with! A joy of life for me is to be alive and ask myself which of my 17 pits do I want to cook on today and what meat and what recipe to use. Life is Good. I am grateful and blessed!
Great idea for the rub! Are your new partnership rubs with Jealous Devil the exact same recipe as your old rubs?
Yes they are
Harry,
First off let me say from one TTU alum to another I love your videos. What is your degree in? Mine is a BSME w/ a minor in math. I have used your videos for reference many times in my home cooks. I have also watched them for countless hours, because barbecue is one of my favorite foods. I also recently bought a pellet grill which has opened and broadened my barbecue horizons.
Here is my only one but or request for your videos. Is there anyway to regulate the audio of the videos? The spoken audio is quiet (so I turn the sound up to hear) then music comes on and its over bearing.
Class of 86 in Info Systems. Guns Up!
Look out for fresh exclusive content on Patreon.com/HarrySoo for a dollar!
Thanks Harry for the vid! Quick question... Are you getting your packer briskets locally or having them shipped to you? I haven’t seen one in a while at the Alhambra, Ca Costco I go to.
Try Chino Hills or City of Industry as those Costco carry packers and flats, depending on their inventory. Also Sams Club, Restaurant Depot, Walmart, and Smart Final. I only get specialty briskets shipped to me like a Japanese A9 Wagyu - ruclips.net/video/LG7GDQsfZiY/видео.html or Snake River Farms - ruclips.net/video/Vqqrc0g3JbQ/видео.html
Looks great, as always. I'm always confused about coffee rubs. Do you use just normal coffee grounds, like out of a Folgers can? We grind our own around here. Would we grind it at the finest setting?
No need to be confused. Just use instant coffee powder. I like the Nescafe brand.
Times and temps Harry?
Don't know as I teach my students to put down their watch and instant read thermometer. Have trained 3,000 pitmasters this way and many are Grand Champions after taking my class. Try it and see if it works for you.
What pellets do you use on the Smokefire when doing brisket?
Been using GMG Gold Blend past 12+ years
Was that low and slow or fast?
275F, wrap, oven. LnS method
Where can I buy your rubs locally in Ventura County?
Thanks for asking. I know Sharpe Gourmet Cooking Wood in Orange County carries it. I'm primarily sell online at Amazon and Soupbase.com. Links in video Description.
@@SlapYoDaddyBBQ I recommend getting in touch with The BBQ HQ located in Simi Valley, they have a good operation going and sell many famous BBQ rubs.
@@mlzz805 thanks for the tip
Stay safe Harry you too Mr Beans!
Thanks Robert!
Harry! From looking at the package up side down I think I see this a 7+ lb. flat. Can you give a est.on a 10 -12 lb flat. I know that it’s not time but appearance and tenderness but I really need to have an estimate on hours at 200° to start then bump up to 225° x 250 after wrap. I’ve never cooked a flat bu it’s self and have 8 of them between 8 and 12lbs to cook in the next 24 hours. Any help is much appreciated!
250F about 6-8 hours until crust. Wrap and 275F oven. Remove when bamboo skewer probe tender
@@SlapYoDaddyBBQ thanks Harry! A lesson learned for cooking big flats. They take as long as the packer, not sure what I was thinking.
Harry if they sell the flat where can I buy just the point? I want the point muscle to make jerky.
I have not seen the point on sale. Only whole packers and flats. My Jewish friends say the point is sold during certain Jewish celebrations but I've never seen it in stores.
In south Texas you can find them in HEB stores sometimes. Don't know if that helps.
Brisket flat is more expensive than full briskets at Sam's club. Not sure why that would be, as the fatty point is so much more tender and desirable to me. But these days you've got to know how to cook whatever you can find!
Same! Before I started bbqing I never even bought plain brisket, only corned beef brisket in a bag. I had no idea about the point muscle. Could it be just more demand for the flat? Give us the point!
The main premise is two-fold: whole briskets have a significant amount of waste. Even if you left it whole, you'll lose 40-50% in yield, raw to cooked. If you buy a flat, the excess is trimmed off, so a flat itself will have much better yield raw to cooked. But, in essence, you're still paying for the trimmed part because the seller had to. Plus, every service that a meat person provides has a little added cost, because their time is not free to the store. If you average out the two prices, it is definitely more expensive than buying a packer. However, the price is closer than one would think.
The second is that the flat is used in numerous cuisines, so there is an expanded market for it. They're bought by the tens of thousands daily for corned beef, pastrami, braised briskets in the crockpot, etc. BBQ is just one of the markets for brisket.
Hope any of that helped.
Packer is much better value. However, my subs told me that their Costco does not carry packers. Also, some single folks prefer to cook a 5 lb brisket as it's only for one person.
I have not seen just the point being sold. Old the flat for some unknown reason!
Thanks for the very helpful advice Randy. Also, for single folks a 5-lb brisket is all they want to cook and eat.
Harry can I please get some advice I am a brisket newbie and I did one yesterday I smoked it low and slow at 225f
It was a prime brisket from Costco on the smaller side of 7 lb trimmed It took 15 hours
The point was way ahead probing around 200 and the flat of the middle was around 185 It ended up catching up to the point but the maybe first 6 inches of the flat never got probed tinder and the internal temperature was maybe around 195 The middle of the flat and the point were tender. I ended up waiting until the 6-in of the flat was a little softer not like butter but when I ended up cutting the brisket later the flat was very dry. Should I have only went by the middle of the flat and not worried about probe tender on the first 6 in? I can't figure out if I overcooked it or undercooked it but the middle was dry also any advice would be great this is driving me crazy.
Thank you for everything you do
Hey JR, please view my RUclips brisket videos as you're not cooking using my methods since you're describing temps. For complex troubleshooting, you can visit Patreon.com/HarrySoo and ask your questions. Thanks for stopping by.
I'm sorry I was trying to follow your low and slow brisket video I was just trying to give the most best description by explaining temperatures I didn't know if that would help troubleshoot the problem or not I fully understand you say go by feel but I was confused because not all the brisket was completely tender in the first 6 in so I wasn't sure if I should use a bamboo stick and only go by the middle section where the prime slices are. Thank you anyways sorry to waste your time
will this still come our juicy if I don't inject the flat?
Sure give it a go. Injection is optional
@@SlapYoDaddyBBQ Thanks man, I appreciate it! Stater Bros has a few on sale rn gonna grab one for tomorrow
Top notch brisket as always. Question: Isn't cocoa poisonous for dogs? It's obvious that Mr Beans is very well taken care of, and this video wouldn't have been posted if he got sick, but I got nervous.
Yes they are not to eat chocolate. My 1 oz piece of brisket had a tiny amount and its only on the edge which he did not get much off. Mr. Beans is OK!
@@SlapYoDaddyBBQ thanks! That makes sense. 😀
I am not expert but I think Mr. Bean liked this a lot more than the Walmart brisket. 😀
LOL! Mr. Beans is a brisket snob as he did not like the Walmart brisket!
The can light that doesn’t work is bugging me.😂
i'am done with briskets
Nooo why?
Because of meat shortage? No worries, here is some vegan BBQ! ROTFLMAO!!!
www.slapyodaddybbq.com/2015/11/grilled-vegan-pulled-pork-sliders/
Eat some vegs now and then to stay healthy
www.slapyodaddybbq.com/2015/11/grilled-vegan-pulled-pork-sliders/
@@fusion210 They cost to much and half of it is FAT Much better off buying a roast!
@@SlapYoDaddyBBQ They cost to much and half of it is FAT Much better off buying a roast!
Red Raiders! New video intro? You were brave to not get that juicy brisket all over your T-Shirt.
Guns Up Red Raiders!
I love me some "Cow Boobs." I'm curious if you've ever tried brining a brisket instead of injecting. Mr Beans approves of this Brisket!
Yes, it's not as good as injecting and wasted a day when a straight injection and cook gives better results!
Jack Sprat will eat no fat, but may smoke an eyeround much the same.
I have an eye of round video soon!
@@SlapYoDaddyBBQ Ha! Just in time to let me see what I may have done wrong. LOL
@@SlapYoDaddyBBQ The eye of round had a great taste, but regardless my injections of broths with MSG and injections of butter, the texture was rather dry. I give myself a C-. On the good side, chopped it to make great chile con carn, ;-)
Brah, Hope Bean's is ok. Coffee (caffeine) & Chocolate are very toxic to dogs. I'm guessing he's ok as prob very little ingested, but I know he's a small dog. I didn't hear a score for this cook. Would you do it again? Just my read from your description, you're not a super fan of it or am I wrong?
Love the rub. Fabulous flavor. Mr. Beans is OK as there was very very little in the 1 oz he ate.
Why get the choice grade flat from Costco at $8.99/lb when the prime grade whole brisket is $3.99/lb. A whole smaller sized one ends up being about the same cost as one of the choice flats, and is good, prime grade meat.
Hey Jim, point noted FYI, I made the video to help my subs who can only get flats in their Costco. Not all Costco carry packers and the Costco in Chino Hills only carries flats. I have to drive to Fullerton to a Costco who carries packers. Also, some carry only Choice while others carry only Prime. Mixed bag here is SoCal. Not sure about your state and city.
@@SlapYoDaddyBBQ Thanks Harry! I'm in Irvine. Didn't realize the selection was so different even in SoCal. I'm also curious if you cater BBQ events for companies, when things return to normal.
@@SlapYoDaddyBBQ yeap, my local costco here in WA doesn't have any briskets, not even signage suggesting sold out. Only thing avail last week was pre-cooked brisket sandwich kit.
@@Jim_Curtis Yes, my catering partner and I do various BBQ events including weddings, birthdays, and corporate events
www.slapyodaddybbq.com/catering-2/
I also do corporate training www.slapyodaddybbq.com/classes-2/corporate-training/
It’s a mocha rub flat
More mocha rub flat videos coming up. It was fabulous!
Everything from packages. Not even a homemade rub. 100% US style lol
Try 40% salt and 60% pepper on your brisket the next time! 😁