Mr Harry, I cooked one Brisked last month your way,it was one of the top five best piece of meat I have ever had in my life and I am 66 years old so that is saying a lot.I live alone.it is just to much work for one person to eat a brisket now and then, thank you for helping me full fill one item on my bucket list .your the best
Just want to send you some gratitude Mr. Soo. You speak so clearly and concisely on the subject. Your personal experience and research are invaluable and I appreciate that you don’t over promote products that you use. I respectfully thank you for your channel and I look forward to my next brisket based on your “black belt” advice.
@@drumsonfire2point0 Keep the smoke level up using wood chips or hockey pucks. BTU is provided by the propane but you need smoke for good BBQ. See my Smoke and Wood science videos as to why Patty BBQ Woods #1 - ruclips.net/video/jXR4NqC1l6Q/видео.html Harry Smoking Woods - ruclips.net/video/X8Xwcj5feDg/видео.html Patty BBQ Woods #2 - ruclips.net/video/YvPAhONkLNk/видео.html
Harry, You will go down as my FAVORITE BBQ mentor of all time. The love and passion you show towards your craft and people are second to none. Well done!!
Thanks for your kind words and support. Plenty more BBQ love and passion videos coming soon as I'm a curious person and remember that Harry Fails So You Don't Have To! :-)
I have come to really enjoy your videos. Your not arrogantt like Myron Mixon. You really want to help others not just brag how good you are. Thank you Sir
You're very welcome. Myron is a sweetheart once you get to know him. His on-screen persona is not his private persona. Shhh .. . don't tell Myron I said that! :-)
Harry imparts knowledge in every minute of his videos. Ultra low and slow Is the only safe way to add garlic to a brisket without making it bitter. Thanks for this Harry. Ask someone in Texas how to cook Chili. You will get a different answer for everyone. Its the same for Brisket! Thanks for this Harry.
I love to cook Chili contests: ruclips.net/video/89Z_WgxbiSo/видео.html I have Johnny's Trigg's chli recipe also www.slapyodaddybbq.com/2013/01/texas-style-smoked-chili-adapted-from-johnny-triggs-recipe/
I used this method lastnight. It was the first brisket I’ve ever attempted to smoke. Everything came out better than I could have hoped. Very flavorful, ultra tender and amazing bark. Thank you for your help!
Thank you Harry. I just made this. Honestly out of the 10 or 12 briskets I have cooked so far, this came out the best. Love your channel. Keep up the good work
When's lunch? Onion bun, sliced onion, dill pickles and horseradish sauce and a place to nap afterwards is all I'm thinking about now. Great job Harry.
Thanks Steve. I've organized my 100+ videos in Playlists to they are easier to find ruclips.net/channel/UC4dtbTXdvjo272b5x_mxRBwplaylists Food Gawker - tinyurl.com/klnclwu Pinterest - tinyurl.com/k34kgq6
After a 20 year absence, finally got back to smoking and went with a WSM 18. I've had some great luck and in no small part due to your instructional videos. Thank you for all the great vids!
celery seed really does make a huge difference in flavor to me. Ive been testing brisket seasonings for our upcoming BBQ truck, and S&P + Celery Salt and using beef "Better than Boullion" as a schmear has by far been my favorite. It adds so much of that great Umami flavor that alot of people dont focus on with BBQ
@@UnnecessaryBelond better than bouillon is a brand. they make the little dry bouillon cubes, but they also make a beef base paste. i rub a very thin layer on before i season, although ive gotten away from using it.
@@caribou2636 I've done this on occasion as well. I liked the outcome although it didn't stick with me enough to become a go to. It seems the same with you.
Hey Alton, thanks for watching. Anytime you're in the LA area, let me know. Meanwhile, more brisket videos coming soon. When do you think you'll be done editing your collab video?
I plan to start working on it this weekend and hope to have it done by mid week or so. And definitely looking forward to seeing your brisket videos. And likewise, whenever you are back out this way, you know you have another friend to call on my man.
Thank you Harry. I have seen many videos on how to cook a brisket. I purchased a 14 lb brisket from Chefs Depot yesterday. I followed this Low and Slow technique in this video. The brisket was placed in the WSM around 6 pm and cooked all night. It was very exciting waking up this morning and finding it still cooking on the smoker at 6 am. Then to save BTUs, it was wrapped and placed in the oven on 210 F. I’ll take it out around 1pm, see check for tenderness, using the bamboo skewer into “ peanut butter test”. We are having guests over for a birthday dinner and I know they will love your brisket. Thank you for taking the time to share your knowledge of all things big.
Dear Sir, Excellent video. I like the brand of charcoal you use, and you're techniques prove as to why you are a Pit Master. Beautiful cut of briscuit. God Bless.
Thanks for stopping by. Please also see this video - Smoke ring - ruclips.net/video/G0rHKm-JGsg/видео.html There are also useful Fruit tenderizers- ruclips.net/video/irLauL_N6Cw/видео.html Buying BBQ Meats - ruclips.net/video/Lsj0l2uR_Iw/видео.html
Nice video. I appreciate the fact that you’re a rebel. Not a follower. That’s precisely the reason why I watch your videos and listen to what you have to say. Thank you, Harry.
Love it. I've been cooking my brisket like this for years. Smoke it a day or two ahead, wrap it and put in the fridge, the day I want to eat it, throw it in the oven and cook it all day. You're the first bbq guy I've seen show this method, well done sir, and that left over jus is a great base for bbq sauce.
Thanks for stopping by Ben. This option is for folks who are busy like me and don't have time to fuss over a smoker all day and want a moist tender brisket dinner after a long day at the office. Some days, I commute 800 miles by plane between LA and Sacramento for work so when I get home, it's nice to have some brisket sliders.
@@SlapYoDaddyBBQ Harry can that be done on an offset smoker? I mean cook the first half on the offset, then finish off in the oven? I’ve done about 5 cooks in my off set, but id love to just stick it in the oven and finish it off there and not have to be tending to the fire!
Harry Love seeing the use of the oven...The oven has proven to be a reliable tool for my Briskets.. I use a lower end Traeger (i'm a beginner), bring my brisket to 165 ish. I believe for a pellet grill I have reached the potential for smoking and bark. Then wrap in paper place in a pan and put in the oven at 220-250 F. The oven gives me the piece of mind that the heat will be stable, no refueling and no controller malfunctions. Also free the Traeger up to make sides like smoked mac and cheese. Your vids are great and you are even better
Brilliant!! The best thing is that you can't really over cook it as your oven is only 200 deg so the meat will never be over 200 deg. So even if you're getting home late from work you don't have to worry. Perfect way to cook for your family. Thanks, Harry.
Two questions 1. If you were to monitor the meat’s temp and pull it right when it hits 200 I would imagine it would be less fork tender and more sliceable? 2. I would imagine you could do just about everything this way, Ribs (beef or pork), pork butt, etc?
For both 1 and 2, please try my way and trust me to put down your thermometer. Use a bamboo skewer and remove when meat feels probe tender. Have one skewer in a jar of cold peanut butter and another in your meat. When the probe feels the same, remove your meat. I've trained 3,000 students and many have become grand champions using this method so it works. Cheers, Harry
@@mikefalle7910 yes you can easily overcook. With some practice and using a bamboo skewer, you can get perfectly tender brisket slices that drape over your finger with an accordion pull! :-)
I have been looking for a brisket recipe that allows for pull apart beef. Most are cooked for slicing and my family likes pull apart brisket. Thank you so much Harry!!!
Thanks Harry. Great tip on fitting the large brisket on the WSM 18. That’s what I cook on also, and you are making me a much better BBQer. Thanks for spreading the BBQ love!!!
Thanks for stopping by. If you have time, feel free to browse my 120+ videos covering a range of backyard and competition black belt tips and tricks. ruclips.net/channel/UC4dtbTXdvjo272b5x_mxRBwplaylists Food Gawker - tinyurl.com/klnclwu Pinterest - tinyurl.com/k34kgq6
Thanks for sharing I’m trying to cook my first brisket also learning from you on how to light the fire. Now I can start cooking Saturday night and finish the brisket Sunday morning and be ready for dinner 👍
I do a fold over and cook a butt at the bottom for BBQ contests www.slapyodaddybbq.com/2013/11/five-kcbs-entries-on-one-mini-12-inch-wsm-new-world-record/
Great video Harry, as usual like my mom usually say, the only wrong way to cook a meal it's when the result can't be eaten at all, and do you cook or have videos of smoked beef ribs that you can point me at? Or pass on a little bit of your knowledge 😁... Other than that thanks for the video again... P.s. we need more beans time on your videos Harry let him shine like the star he is 😂. P.s.2 have a fun weekend
I have two beef rib videos being editing. One with S&P and another with Butter Cola which I used to win a Beef Rib contest. Please check back soon. Thanks for stopping by.
Hi Harry, I’m excited to learn how to BBQ correctly. New Subscriber and glad to be here. I’m preparing to go Live this week and will Feature your Channel.
I have worked at 4 bbq restaurants And am always trying to improve and learn new techniques.You have been very helpful in my learning curve.Thanks for all you give Bro!
Not sure if you watched the last bit of the video where I use a fork to shread and eat it? After 20 hours, it was fork tender and moist. Give this a go and see if you like this style of cooking. If not, I have 10+ other brisket videos covering other methods. Thanks for watching
Thanks Harry, I am going to try this way next weekend. I am cooking for some friends that I have not seen in 25 years. I am really excited to make a meal for them. I love to cook for people and watch them enjoy. sure that it will be great.
Having lived in Lubbock, where it is the home of Texas Tech, is exactly the Brisket I grew up on. Low and slow, fork tender. And yes I've tried your other methods of cooking brisket too. My wife says why keep changing it's good, and my answer is I'm always learning BBQ methods. P.S. Mr. Beans has the sweetest face! Thanks again Teacher.
Thanks for trying my methods Jim. I left TTU in 86 and have made Los Angeles my home and I've adapted my Texas-influenced cooking methods into my craft over the years. So it was that first bite of Lubbock brisket in 83 that set me off on my barbecue journey.
Harry is the best on RUclips and I'm personally thankful that he shares his incredible talent with the backyard barbecue community. And to the very small naysayers with their thumb down response, all I can say is you're all either extremely jealous or flat out stupid! Thanks Harry, I just purchased your moola beef rub along with Kosmo's Q reserve blend brisket injection and I'm planning on doing an overnight low and slow on my 18.5 Weber Smokey Mountain followed by a 10 hour, 200 degree cook in the oven... plagiarizing your video more or less, lol. This is my first brisket on the wsm so wish me luck!
I just pulled the trigger on a WSM 18 this morning. Glad to see you throw on a huge brisket as that was one of my concerns. See you at the class tomorrow!
Guns up Juan! Thanks for stopping by. I have 10+ videos on how to cook brisket in my Playlists so feel free to browse when you have time. ruclips.net/channel/UC4dtbTXdvjo272b5x_mxRBwplaylists Food Gawker - tinyurl.com/klnclwu Pinterest - tinyurl.com/k34kgq6
Cooking this again today. Scored a Wagyu 13 lb brisket. 9 hours into the cook. Going to try and keep it on the smoker as long as possible, before going in the oven. Thanks again. Next I want to try your hot and fast method.
I made a brisket with your spice and Konos injection. I made it in the oven becasue shamefully I do not have a pit/smoker, but Ahstounding!!! my 2nd attempt came out appearing perfectly and passed the folding test haha.
You're very welcome Michael. I have 140+ videos across 23 Playlists. I show you black belt tricks on how to master backyard and competition BBQ so you can spread BBQ love. 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 $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
From Texas Tech to living in Southern Cali?! wow. Been watching your videos, it's really great. Houston has some pretty nice BBQ and hitting up shops, but your videos def. make me want to try it to do it myself instead of hitting up all over town or waiting at in line at Killen's.
Another great video, I'm definitely going to try this during the lousy weather time of year. Looked great, loved seeing Beans in the background, just looking for something to hit the floor for him when you were trimming. His patience certainly paid off for him at the end. BBQ Love from the Jersey Shore.
So tried this last night. Always use different rubs n mustard but never had perfect bark. I did the reverse smear with SPG n a lil cow cover( out of Soo rub). Not sure if it was the reverse shmear but my bark was on point..About 10th brisket. Kudos..Celery seed was good too..Percect smoke ring!!!
@@SlapYoDaddyBBQ Hey thanks Harry, You are so very kind. I am out that way every month or more and might take You up on the offer. Also thank You for sharing all You tips and tricks and taking the time to edit and upload videos. Your the best.
Thanks for stopping by and feel free to browse my 130+ videos for black belt tips ruclips.net/channel/UC4dtbTXdvjo272b5x_mxRBwplaylists Food Gawker - tinyurl.com/klnclwu Pinterest - tinyurl.com/k34kgq6
Hey Steve, I try to show you options to get the full potential out of various cooking styles. I've organized my 100+ videos into playlists so they are easier to navigate. Feel free to browse when you have time and let me know if you have questions. Thanks for watching Steve ruclips.net/channel/UC4dtbTXdvjo272b5x_mxRBwplaylists Food Gawker - tinyurl.com/klnclwu Pinterest - tinyurl.com/k34kgq6
I have a better idea. When you have time, you can catch the 12+ brisket videos I have covering both backyard and competition styles of cooking briskets. ruclips.net/channel/UC4dtbTXdvjo272b5x_mxRBwplaylists Food Gawker - tinyurl.com/klnclwu Pinterest - tinyurl.com/k34kgq6
@@SlapYoDaddyBBQ It came out amazing! It's easily the best brisket I've made. I followed your recipe mostly. I lacked celery seed for the rub, and the time to form a bark was a wee bit longer (on around 9pm and off around 630-7am?) on a 15lb brisket. Thank you so much for this!
This actually is how I like brisket, basically pulled pork but with brisket. Yes I know it's WAY overcooked according to the competition guys, but my family loves my brisket cooked this way. Piled on a fresh bun with some horseradish sauce (or your favorite bbq sauce), pickles, maybe a dash of onion....fantastic. Nothing worse than tough, under-cooked brisket imho. Thanks for this video Harry, glad to see a competition guy isn't afraid to cook a brisket this way once in a while haha.
Hey Steve, this is how I like my brisket on some days. I already have 12+ videos on how to cook sliced backyard and comp brisket so this change is sorely needed for folks who like brisket like pulled pork! Thanks for watching. I have more videos on my channel organized by Playlists. ruclips.net/channel/UC4dtbTXdvjo272b5x_mxRBwplaylists Food Gawker - tinyurl.com/klnclwu Pinterest - tinyurl.com/k34kgq6
@@MichaelRei99 Most days I like cubed fatty burned ends and lean slices. On some days I like a pulled brisket sandwich that is moist and fork-tender and slathered with sauce. Not for everyone though. The wonderful thing is there are so many ways to enjoy a brisket so long as it's properly smoked.
Hey Jay, this is not how I usually cook a brisket and it was to address a viewer request for an easy way to have a brisket dinner. Please see my 10+ other brisket videos Playlist covering all styles of cooking briskets. Thanks for stopping by.
Bought a nice 14lb Prime brisket from Costco. Trimmed it up and had about 11lbs of meat left. Rubbed all sides with yellow mustard and then coated with SPG. Put it out on my RecTec at 205 for ~8hrs, no spray or anything, put it on, went to bed, woke up, took it off. When I pulled it, temp was about 155 throughout. Wrapped it up in foil and into the oven at 205 with a probe in the thickest part. Took about 9 hours before probe showed 205 (So ~17 hrs total). Had to go to a kid's baseball game so turned it down to 200 (not sure why but felt I might ruin it letting it sit in that extra 5 degrees) and then came back about 4 hrs later. I saved the liquid after skimming the fat. Fork tender, LOL, the thing basically fell apart. I pulled out any big pieces of fat and shredded it up and then poured the liquid back over it. Probably the moistest brisket I've ever made. The left overs out of the fridge are moist. The family prefers pulled meat instead of sliced so this was perfect. Been trying to achieve this for years. Now for the million dollar questions. Without buying tons of expensive meat and experimenting, how moist would it have been if I had pulled it right when it hit 205 and started shredding it. What if I had let it sit for another couple hours at 200 (or 205), say 6 or 8 instead of 4, how much more tender would it have gotten? What if you went to 195 or 210? What if I had left it on the smoker another couple hours until the internal was 165? I am cool repeating this exact process but there are so many variables, how critical are each?
Very good video, thank you for posting a way of the meat...I did one ( small 3 lb) this past weekend... I've got a "Gas 2 Coal" Char Broil grill. So it makes for Fast cooking.. But the meat doesn't know where the heat comes from once it's wrapped up. So my charcoal and wood burning is done in the first 20 minutes, then with a good chard outer skin on it, with all that good flavor wrapped in; It goes into the "Oven" at 225 for 3 hours.. fell apart on the fork, lost very little of the chard skin and was mouth watering...Oh and the core temp was 220 at opening.. Keep 'em coming...
wondering what's the reason for switching to the oven instead of just keeping it on the weber but adjusting the vents to bring the heat down? Is it just for the convenience of not having to be there to monitor the temperature?
@@SlapYoDaddyBBQ I cooked my first brisket today inspired by you! Selery seed is a golden touch! So much still to try, I can't wait for my next cook. Thanks for the BBQ love!
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Mr Harry, I cooked one Brisked last month your way,it was one of the top five best piece of meat I have ever had in my life and I am 66 years old so that is saying a lot.I live alone.it is just to much work for one person to eat a brisket now and then, thank you for helping me full fill one item on my bucket list .your the best
Thanks J needes. I am 6 years your junior and I'll still a newbie at cooking. Glad to be of assistance.
Just want to send you some gratitude Mr. Soo. You speak so clearly and concisely on the subject. Your personal experience and research are invaluable and I appreciate that you don’t over promote products that you use.
I respectfully thank you for your channel and I look forward to my next brisket based on your “black belt” advice.
you are very welcome Gene! Keep spreading BBQ love!
Any advice for smoking on a propane smoker? I have a home sized Masterbuilt.
@@drumsonfire2point0 Keep the smoke level up using wood chips or hockey pucks. BTU is provided by the propane but you need smoke for good BBQ. See my Smoke and Wood science videos as to why
Patty BBQ Woods #1 - ruclips.net/video/jXR4NqC1l6Q/видео.html
Harry Smoking Woods - ruclips.net/video/X8Xwcj5feDg/видео.html
Patty BBQ Woods #2 - ruclips.net/video/YvPAhONkLNk/видео.html
Harry,
You will go down as my FAVORITE BBQ mentor of all time. The love and passion you show towards your craft and people are second to none. Well done!!
Thanks for your kind words and support. Plenty more BBQ love and passion videos coming soon as I'm a curious person and remember that Harry Fails So You Don't Have To! :-)
I have come to really enjoy your videos. Your not arrogantt like Myron Mixon.
You really want to help others not just brag how good you are.
Thank you Sir
You're very welcome. Myron is a sweetheart once you get to know him. His on-screen persona is not his private persona. Shhh .. . don't tell Myron I said that! :-)
Myron rules! You do as well!
Who is Myron mix On?
Harry imparts knowledge in every minute of his videos. Ultra low and slow Is the only safe way to add garlic to a brisket without making it bitter. Thanks for this Harry. Ask someone in Texas how to cook Chili. You will get a different answer for everyone.
Its the same for Brisket! Thanks for this Harry.
I love to cook Chili contests: ruclips.net/video/89Z_WgxbiSo/видео.html
I have Johnny's Trigg's chli recipe also www.slapyodaddybbq.com/2013/01/texas-style-smoked-chili-adapted-from-johnny-triggs-recipe/
I used this method lastnight. It was the first brisket I’ve ever attempted to smoke. Everything came out better than I could have hoped. Very flavorful, ultra tender and amazing bark. Thank you for your help!
Great job!
Thank you Harry. I just made this. Honestly out of the 10 or 12 briskets I have cooked so far, this came out the best. Love your channel. Keep up the good work
Awesome Dennis!
MAN! I rarely have to stop watching your videos before bed...
I'm so hungry now. Lol
Great video, thanks Harry.
Thanks for stopping by! More brisket videos on my playlist
ruclips.net/video/IRwSk91PgUs/видео.html
When's lunch? Onion bun, sliced onion, dill pickles and horseradish sauce and a place to nap afterwards is all I'm thinking about now. Great job Harry.
Thanks Steve. I've organized my 100+ videos in Playlists to they are easier to find
ruclips.net/channel/UC4dtbTXdvjo272b5x_mxRBwplaylists
Food Gawker - tinyurl.com/klnclwu
Pinterest - tinyurl.com/k34kgq6
After a 20 year absence, finally got back to smoking and went with a WSM 18. I've had some great luck and in no small part due to your instructional videos. Thank you for all the great vids!
Happy to be part of your BBQ journey!
celery seed really does make a huge difference in flavor to me. Ive been testing brisket seasonings for our upcoming BBQ truck, and S&P + Celery Salt and using beef "Better than Boullion" as a schmear has by far been my favorite. It adds so much of that great Umami flavor that alot of people dont focus on with BBQ
Thanks for watching Aaron!
Thanks for watching Aaron!
I know its been a year but what do you mean by "schmear" for better than bouillon?
@@UnnecessaryBelond better than bouillon is a brand. they make the little dry bouillon cubes, but they also make a beef base paste. i rub a very thin layer on before i season, although ive gotten away from using it.
@@caribou2636 I've done this on occasion as well. I liked the outcome although it didn't stick with me enough to become a go to. It seems the same with you.
I made that rub you made. We put it on the tri-tip. William couldn't believe what a bark it gave. Thank you.
You are very welcome!
Good direction and explanation Harry. Learning a lot from your videos in terms of how to film and explain things. GREAT JOB!
Hey Alton, thanks for watching. Anytime you're in the LA area, let me know. Meanwhile, more brisket videos coming soon. When do you think you'll be done editing your collab video?
I plan to start working on it this weekend and hope to have it done by mid week or so. And definitely looking forward to seeing your brisket videos. And likewise, whenever you are back out this way, you know you have another friend to call on my man.
Ok kool for sure I will see them all thank you
Let me know if you have any questions
Harry Soo great thank you
Wow, Harry, WOW! You rocked that brisket! I can almost taste it.
Thanks. Be sure to see my other brisket videos as there are many ways to cook brisket. I have a video soon on 14 lb brisket packer in 2 hours!
Thank you Harry. I have seen many videos on how to cook a brisket. I purchased a 14 lb brisket from Chefs Depot yesterday. I followed this Low and Slow technique in this video. The brisket was placed in the WSM around 6 pm and cooked all night. It was very exciting waking up this morning and finding it still cooking on the smoker at 6 am.
Then to save BTUs, it was wrapped and placed in the oven on 210 F. I’ll take it out around 1pm, see check for tenderness, using the bamboo skewer into “ peanut butter test”.
We are having guests over for a birthday dinner and I know they will love your brisket.
Thank you for taking the time to share your knowledge of all things big.
Happy to hear! Keep spreading BBQ love 💘
Dear Sir,
Excellent video. I like the brand of charcoal you use, and you're techniques prove as to why you are a Pit Master. Beautiful cut of briscuit. God Bless.
Thanks Brian for stopping by
Best 20+ hr shift of work I have every seen. Your the man harry. Thank you for your passion and patience for us
Thanks I have a 14 lb brisket in 2 hours coming soon
Wow. How can anything 14lbs be cooking in 2 hours lol.
@@bradk3670 That's why crazy Harry fails (or succeeds) so you don't have to! :-)
Can’t wait to try this one not to mention the addition of celery seed to the rub ! Looks awesome !
Thanks Harry (and Mr Beans)
He said in a previous video it also helps with the smoke ring, I have no idea what science is behind that though
Thanks for stopping by.
Please also see this video - Smoke ring - ruclips.net/video/G0rHKm-JGsg/видео.html
There are also useful
Fruit tenderizers- ruclips.net/video/irLauL_N6Cw/видео.html
Buying BBQ Meats - ruclips.net/video/Lsj0l2uR_Iw/видео.html
Smoke ring - ruclips.net/video/G0rHKm-JGsg/видео.html
Nice video. I appreciate the fact that you’re a rebel. Not a follower. That’s precisely the reason why I watch your videos and listen to what you have to say. Thank you, Harry.
Great video I will have to try that this weekend.
Love it. I've been cooking my brisket like this for years. Smoke it a day or two ahead, wrap it and put in the fridge, the day I want to eat it, throw it in the oven and cook it all day. You're the first bbq guy I've seen show this method, well done sir, and that left over jus is a great base for bbq sauce.
Thanks for stopping by Ben. This option is for folks who are busy like me and don't have time to fuss over a smoker all day and want a moist tender brisket dinner after a long day at the office. Some days, I commute 800 miles by plane between LA and Sacramento for work so when I get home, it's nice to have some brisket sliders.
Fantastic Fork-N Brisket there Harry! Great job brother!
Thanks Greg for stopping by. We had an awesome brisket cook today in class. See my Instagram and FB pics!
I love cooking, smoking brisket for my family. Thank you for sharing your brisket insight and skill.
You're very welcome John. Feel free when you have time to view my Brisket Playlist for 20+ videos
I absolutely love this video and my favorite part is Mr. Beans. Please show Mr. Beans more often!!! He's awesome!!!
Thanks for watching Drew! Mr. Beans sends love and hugs!
@@SlapYoDaddyBBQ Harry can that be done on an offset smoker? I mean cook the first half on the offset, then finish off in the oven? I’ve done about 5 cooks in my off set, but id love to just stick it in the oven and finish it off there and not have to be tending to the fire!
@@jonascazares153 Yes, that's what I do at home as BTU is BTU is BTU. Save money and effort after you wrap.
@@SlapYoDaddyBBQ thanks for the reply! I appreciate it!
Harry Love seeing the use of the oven...The oven has proven to be a reliable tool for my Briskets.. I use a lower end Traeger (i'm a beginner), bring my brisket to 165 ish. I believe for a pellet grill I have reached the potential for smoking and bark. Then wrap in paper place in a pan and put in the oven at 220-250 F. The oven gives me the piece of mind that the heat will be stable, no refueling and no controller malfunctions. Also free the Traeger up to make sides like smoked mac and cheese. Your vids are great and you are even better
Thanks Mike! Happy to help you up your game in your pellet cooker and oven
Nice cook Harry. I have an 18 WSM and have never done a brisket on it. I usually use my pellet smoker. I’ll be trying this!
Give it a go on your 18 and let me know how it came out. Please see my brisket playlist for more tips and tricks on brisket. Thanks for stopping by
I have seen them all Harry and learn something new every time I watch.
In Harry Soo I trust ☝️😂. .
Keep it coming please. This is the only "No bs bbq channel" in my opinion.
Thanks for you kind words and support! Feel free to binge watch my 100+ no-bs videos when you have time! :-)
No such thing as a wrong way to cook a brisket if it looks and tastes that good! Thanks H.
Brilliant!! The best thing is that you can't really over cook it as your oven is only 200 deg so the meat will never be over 200 deg. So even if you're getting home late from work you don't have to worry. Perfect way to cook for your family. Thanks, Harry.
Moist fork tender brisket = Happy Family! :-)
Two questions
1. If you were to monitor the meat’s temp and pull it right when it hits 200 I would imagine it would be less fork tender and more sliceable?
2. I would imagine you could do just about everything this way, Ribs (beef or pork), pork butt, etc?
For both 1 and 2, please try my way and trust me to put down your thermometer. Use a bamboo skewer and remove when meat feels probe tender. Have one skewer in a jar of cold peanut butter and another in your meat. When the probe feels the same, remove your meat. I've trained 3,000 students and many have become grand champions using this method so it works. Cheers, Harry
@@SlapYoDaddyBBQ Is it possible to over cook a wrapped brisket in the oven?
@@mikefalle7910 yes you can easily overcook. With some practice and using a bamboo skewer, you can get perfectly tender brisket slices that drape over your finger with an accordion pull! :-)
I have been looking for a brisket recipe that allows for pull apart beef. Most are cooked for slicing and my family likes pull apart brisket. Thank you so much Harry!!!
Hope you enjoy
Great video harry , thank u for ur great tips. Plz keep up the great work
Thanks Harry. Great tip on fitting the large brisket on the WSM 18. That’s what I cook on also, and you are making me a much better BBQer. Thanks for spreading the BBQ love!!!
Hey Paul, the largest for me is 27.4 lbs in the WSM18. see pic tinyurl.com/ybund35b
In all reality.
Harry going to "work" Is winning a bbq contest, slapping 5 baby momma's, and then coming home to an amazing brisket.
and all he needed was a fork and no teeth! ;-)
I wanted to eat my phone after watching that, with a lot of time on my hands I think I might give this a go. Mr Soo you are a master of your craft.👍🏾
Thanks for stopping by. If you have time, feel free to browse my 120+ videos covering a range of backyard and competition black belt tips and tricks.
ruclips.net/channel/UC4dtbTXdvjo272b5x_mxRBwplaylists
Food Gawker - tinyurl.com/klnclwu
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That’s a real american right there.
Thanks for sharing I’m trying to cook my first brisket also learning from you on how to light the fire. Now I can start cooking Saturday night and finish the brisket Sunday morning and be ready for dinner 👍
Awesome Sunday dinner idea!
@@SlapYoDaddyBBQ Yes Sir🤣
Thank you again for another great video.
For my 14" WSM, I've been cutting my brisket in half, placing the lean on bottom and point on top. It works!
I do a fold over and cook a butt at the bottom for BBQ contests
www.slapyodaddybbq.com/2013/11/five-kcbs-entries-on-one-mini-12-inch-wsm-new-world-record/
Great video Harry, as usual like my mom usually say, the only wrong way to cook a meal it's when the result can't be eaten at all, and do you cook or have videos of smoked beef ribs that you can point me at? Or pass on a little bit of your knowledge 😁... Other than that thanks for the video again... P.s. we need more beans time on your videos Harry let him shine like the star he is 😂.
P.s.2 have a fun weekend
I have two beef rib videos being editing. One with S&P and another with Butter Cola which I used to win a Beef Rib contest. Please check back soon. Thanks for stopping by.
Hi Harry, I’m excited to learn how to BBQ correctly. New Subscriber and glad to be here. I’m preparing to go Live this week and will Feature your Channel.
Thanks Gary for watching and subscribing to my channel. Good luck with your live stream and for including me. :-)
I've never heard, "fork tender" more in my life haha
And I like big briskets and I cannot lie! :-)
Nothing better than a nice bark on a super moist piece of brisket point!
3 hour debate in which method is hest!
@@SlapYoDaddyBBQ lol true. For a back yard cook i'd certainly prefer the faster method of i can get good results out of it.
Your dog is in a state of ZEN in anticipation of num, nums.
He is a brisket num num dog!
@@SlapYoDaddyBBQ If it's like my dog, their motto is "If he's chopping, he's dropping"
I have worked at 4 bbq restaurants
And am always trying to improve and learn new techniques.You have been very helpful in my learning curve.Thanks for all you give Bro!
My pleasure David 😊
GUNS UP!!!
Hello fellow Red Raider fan!
Looks like another fun project for the weekend.
Super delish and tender!
Impossible for a brisket to be done during the daylight. The stars need to be out to be fork tender.
That's why my briskets are usually done when it's dark. I did not know that! :-)
Great job Harry. You’re the man! We need you back on the Pitmasters show as a judge.
for some reason, Melissa Cookston scores my entries down when I'm a competitor on those cook shows.
One more time, what's the size of that brisket?
What breed of dog is he?
21 lbs
Mr. Beans is a Maltese Chihuahua Pomeranian
@@SlapYoDaddyBBQ
It was ginormous lol. He's a pretty dog. I wouldn't mind having a dog with his looks.
Thanks for giving us another tool for our tool belts sir!! Sure glad your dog is fully healthy again!!
Thanks for stopping by to watch my MMA-style methods in barbecue!
So let me make sure I understand. Is this brisket fork-tender?
Not sure if you watched the last bit of the video where I use a fork to shread and eat it? After 20 hours, it was fork tender and moist. Give this a go and see if you like this style of cooking. If not, I have 10+ other brisket videos covering other methods. Thanks for watching
Thanks for posting this. Great job. Your dog is just too cute!
Mr. Beans is enjoying my video sessions and will growl to show me who's the boss in the house! :-)
Harry Soo Hahahaha
Jerry jerry jerry!
Thanks for stopping by. Hope you found my video useful.
Thanks Harry, I am going to try this way next weekend. I am cooking for some friends that I have not seen in 25 years. I am really excited to make a meal for them. I love to cook for people and watch them enjoy. sure that it will be great.
Good luck and ask if you have questions! :-)
His dog gets to eat 21 hour low n slow juicy brisket and Here I am eating 2 minute noodles😔
I love brisket on my $0.50 cent ramen or Cup of Noodle! I have frozen brisket and warm it gently in the ramen broth.
@@SlapYoDaddyBBQ I just want brisket 😂
Harry I told you I was going to try this for the Super Bowl. It was amazing!!! Everyone loved it. Thank you so much!!!
Awesome! Good to hear it went well
That's a roast not a brisket. That's a Broast
Fuck off dumbass brisket is a cut of beef not how it's prepared
Having lived in Lubbock, where it is the home of Texas Tech, is exactly the Brisket I grew up on. Low and slow, fork tender. And yes I've tried your other methods of cooking brisket too. My wife says why keep changing it's good, and my answer is I'm always learning BBQ methods. P.S. Mr. Beans has the sweetest face! Thanks again Teacher.
Thanks for trying my methods Jim. I left TTU in 86 and have made Los Angeles my home and I've adapted my Texas-influenced cooking methods into my craft over the years. So it was that first bite of Lubbock brisket in 83 that set me off on my barbecue journey.
Hi Harry. I did this brisket recipe over the weekend and it was really delicious! Family loved it! Thanks for the recipe!
Glad it came out good. Keep spreading BBQ love!
Harry I love your videos You crack me up. Thanks again
You're very welcome. I should not quit my day job yet! 😜😜😜
Harry is the best on RUclips and I'm personally thankful that he shares his incredible talent with the backyard barbecue community. And to the very small naysayers with their thumb down response, all I can say is you're all either extremely jealous or flat out stupid! Thanks Harry, I just purchased your moola beef rub along with Kosmo's Q reserve blend brisket injection and I'm planning on doing an overnight low and slow on my 18.5 Weber Smokey Mountain followed by a 10 hour, 200 degree cook in the oven... plagiarizing your video more or less, lol. This is my first brisket on the wsm so wish me luck!
I just used this method Harry! The 19 lb brisket I smoked turned out awesome! I will do this every time from now on! Thanks for the awesome tips!
Super. Thanks for stopping by Mida. Be sure to check out my other brisket videos also ruclips.net/video/IRwSk91PgUs/видео.html
I just pulled the trigger on a WSM 18 this morning. Glad to see you throw on a huge brisket as that was one of my concerns. See you at the class tomorrow!
Going to be an awesome class as we're doing prep now and you'll be experiencing 20+ items as no animal was spared for your eating pleasure.
If from the Lubbock area as well Harry and I love your videos and I learn a lot about properly cooking brisket!! Your a blessing! Guns up! 💙
Guns up Juan! Thanks for stopping by. I have 10+ videos on how to cook brisket in my Playlists so feel free to browse when you have time.
ruclips.net/channel/UC4dtbTXdvjo272b5x_mxRBwplaylists
Food Gawker - tinyurl.com/klnclwu
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Got it Harry!! Thanks brother!!
Cooking this again today. Scored a Wagyu 13 lb brisket. 9 hours into the cook. Going to try and keep it on the smoker as long as possible, before going in the oven. Thanks again. Next I want to try your hot and fast method.
Great job Harry going to try this soon thank you once again for spreading the BBQ love to the little backyards like me.
Thanks Bobby. If you are in need of supplies and torture tested BBQ gear, please see my Amazon store tinyurl.com/y7m5xsab
Ha ha reverse schmear love it !! Great video.
Glad you enjoyed it
I made a brisket with your spice and Konos injection. I made it in the oven becasue shamefully I do not have a pit/smoker, but Ahstounding!!! my 2nd attempt came out appearing perfectly and passed the folding test haha.
Wonderful. Use any oven or pit and keep spreading BBQ love
Another winner, Harry! Thanks for sharing your knowledge and expertise, brother.
Glad you enjoyed it Gern!
I love your methods and appreciate your videos
You're very welcome Michael. I have 140+ videos across 23 Playlists. I show you black belt tricks on how to master backyard and competition BBQ so you can spread BBQ love.
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
$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
Wow, I enjoyed watching this and will definitely be doing this, this summer
Thanks for stopping by Jeremy!
From Texas Tech to living in Southern Cali?! wow. Been watching your videos, it's really great. Houston has some pretty nice BBQ and hitting up shops, but your videos def. make me want to try it to do it myself instead of hitting up all over town or waiting at in line at Killen's.
Yes Houston is a great Texas city. Will be at the Houston Livestock Rodeo in 2020
@@SlapYoDaddyBBQ I will sneak into the cook-off if i have to now!
Awesome cook. Gotta try it. Thanks
Please do!
Another great video, I'm definitely going to try this during the lousy weather time of year. Looked great, loved seeing Beans in the background, just looking for something to hit the floor for him when you were trimming. His patience certainly paid off for him at the end. BBQ Love from the Jersey Shore.
Love back at ya Chris. Hope the weather improves so you can cook outside without too much discomfort.
Your methods r the best. Cooked some killer ribs today using some techniques I learned from you.
Awesome. Always happy to help
So tried this last night. Always use different rubs n mustard but never had perfect bark. I did the reverse smear with SPG n a lil cow cover( out of Soo rub). Not sure if it was the reverse shmear but my bark was on point..About 10th brisket. Kudos..Celery seed was good too..Percect smoke ring!!!
Congratulations my Paduan! Welcome to the brisket whisperer club!
Man that looks so good, I am just mad I didn't get invited over to try some of that brisket. Thanks Harry for the tips.
Hey Charles, if you live in LA, you're welcome to pickup so frozen BBQ from my video shoots!
@@SlapYoDaddyBBQ Hey thanks Harry, You are so very kind. I am out that way every month or more and might take You up on the offer. Also thank You for sharing all You tips and tricks and taking the time to edit and upload videos. Your the best.
Great job, Mr. Soo! You are a true Pit Master.
Thanks for stopping by and feel free to browse my 130+ videos for black belt tips
ruclips.net/channel/UC4dtbTXdvjo272b5x_mxRBwplaylists
Food Gawker - tinyurl.com/klnclwu
Pinterest - tinyurl.com/k34kgq6
Thanks Harry for once again sharing your knowledge and love of the BBQ craft. I have learned so much from your videos.
Hey Steve, I try to show you options to get the full potential out of various cooking styles. I've organized my 100+ videos into playlists so they are easier to navigate. Feel free to browse when you have time and let me know if you have questions. Thanks for watching Steve
ruclips.net/channel/UC4dtbTXdvjo272b5x_mxRBwplaylists
Food Gawker - tinyurl.com/klnclwu
Pinterest - tinyurl.com/k34kgq6
Can't wait to see the next ten. Enjoyed the video.
Thanks for stopping by Cindy. I have a $400 brisket compare between a Snake River Farms Wagyu Gold v Black coming up!
@@SlapYoDaddyBBQ ok. We'll be looking for it.
Makes me want to run out in the rain and smoke a brisket. Great job Harry and thank you for the tips 👍🏿.
I have a better idea. When you have time, you can catch the 12+ brisket videos I have covering both backyard and competition styles of cooking briskets.
ruclips.net/channel/UC4dtbTXdvjo272b5x_mxRBwplaylists
Food Gawker - tinyurl.com/klnclwu
Pinterest - tinyurl.com/k34kgq6
Harry, you the man! Love the reverse shmear. So glad it’s finally bbq season here in MN!!
The best!
Harry!!!! Thanks for posting this. Visually it looks scary throwing that big of a brisket on a 18" WSM. You've done it so I know it must work now!
Here is a 27.4 lb brisket. My biggest on a WSM-18
www.dropbox.com/sh/xu7c2g237tjv61i/AADLhbdg1KGImATVY5iuGJU6a?dl=0
Have a wrapped brisket in the oven now trying this. Can't wait!
Let me know how it came out Robert!
@@SlapYoDaddyBBQ It came out amazing! It's easily the best brisket I've made. I followed your recipe mostly. I lacked celery seed for the rub, and the time to form a bark was a wee bit longer (on around 9pm and off around 630-7am?) on a 15lb brisket.
Thank you so much for this!
We even have a 1 YO that was giggling while eating it she thought it was so good.
@@robkunda so precious. Keep spreading BBQ love
hello Harry? where I can find a good ventilating system and smoker temperature controller? thanks for your great videos and sharing your knowledge
A few companies make automated blower systems. See the Amazon store link in my video Description for suggestions. Thanks for stopping by Roger.
This actually is how I like brisket, basically pulled pork but with brisket. Yes I know it's WAY overcooked according to the competition guys, but my family loves my brisket cooked this way. Piled on a fresh bun with some horseradish sauce (or your favorite bbq sauce), pickles, maybe a dash of onion....fantastic. Nothing worse than tough, under-cooked brisket imho. Thanks for this video Harry, glad to see a competition guy isn't afraid to cook a brisket this way once in a while haha.
Hey Steve, this is how I like my brisket on some days. I already have 12+ videos on how to cook sliced backyard and comp brisket so this change is sorely needed for folks who like brisket like pulled pork! Thanks for watching. I have more videos on my channel organized by Playlists.
ruclips.net/channel/UC4dtbTXdvjo272b5x_mxRBwplaylists
Food Gawker - tinyurl.com/klnclwu
Pinterest - tinyurl.com/k34kgq6
The only thing worse than under cooked brisket is overcooked mushy brisket IMO.
@@MichaelRei99 Most days I like cubed fatty burned ends and lean slices. On some days I like a pulled brisket sandwich that is moist and fork-tender and slathered with sauce. Not for everyone though. The wonderful thing is there are so many ways to enjoy a brisket so long as it's properly smoked.
I can not wait to try this method, ty Sir
You're very welcome.
You're very welcome.
I really have to stop watching your videos at night. Now I’m hungry!
I have frozen brisket if you want to pickup! :-)
Harry, that is sooooo cool. I liked this method a lot. Put the fork and knife away because a spoon is all you need here.
Ok spoon tender brisket henceforth! Thanks for watching
Awesome cook brotha . I would never say that's not the way you cook a brisket cuz I know you definitely know what your doing
Hey Jay, this is not how I usually cook a brisket and it was to address a viewer request for an easy way to have a brisket dinner. Please see my 10+ other brisket videos Playlist covering all styles of cooking briskets. Thanks for stopping by.
I did my very first brisket today and I did this one. It was absolutely amazing!!!
Fantastic!
Thanks Harry! Looks deliscious!
Thanks for watching! 😋😋😋
Bought a nice 14lb Prime brisket from Costco. Trimmed it up and had about 11lbs of meat left. Rubbed all sides with yellow mustard and then coated with SPG. Put it out on my RecTec at 205 for ~8hrs, no spray or anything, put it on, went to bed, woke up, took it off. When I pulled it, temp was about 155 throughout. Wrapped it up in foil and into the oven at 205 with a probe in the thickest part. Took about 9 hours before probe showed 205 (So ~17 hrs total). Had to go to a kid's baseball game so turned it down to 200 (not sure why but felt I might ruin it letting it sit in that extra 5 degrees) and then came back about 4 hrs later.
I saved the liquid after skimming the fat. Fork tender, LOL, the thing basically fell apart. I pulled out any big pieces of fat and shredded it up and then poured the liquid back over it. Probably the moistest brisket I've ever made. The left overs out of the fridge are moist. The family prefers pulled meat instead of sliced so this was perfect. Been trying to achieve this for years.
Now for the million dollar questions. Without buying tons of expensive meat and experimenting, how moist would it have been if I had pulled it right when it hit 205 and started shredding it. What if I had let it sit for another couple hours at 200 (or 205), say 6 or 8 instead of 4, how much more tender would it have gotten? What if you went to 195 or 210? What if I had left it on the smoker another couple hours until the internal was 165?
I am cool repeating this exact process but there are so many variables, how critical are each?
I love this style of cooking the brisket.
It's so good!
Very good video, thank you for posting a way of the meat...I did one ( small 3 lb) this past weekend... I've got a "Gas 2 Coal" Char Broil grill. So it makes for Fast cooking.. But the meat doesn't know where the heat comes from once it's wrapped up. So my charcoal and wood burning is done in the first 20 minutes, then with a good chard outer skin on it, with all that good flavor wrapped in; It goes into the "Oven" at 225 for 3 hours.. fell apart on the fork, lost very little of the chard skin and was mouth watering...Oh and the core temp was 220 at opening.. Keep 'em coming...
wondering what's the reason for switching to the oven instead of just keeping it on the weber but adjusting the vents to bring the heat down? Is it just for the convenience of not having to be there to monitor the temperature?
Save money as fuel is expensive!
Harry Soo ah - good point. Thanks for answering. Love the videos!
Just discovering the brisket world, thanks Harry!!
Here are more black belt tips when you have time to watch
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
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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
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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
@@SlapYoDaddyBBQ I cooked my first brisket today inspired by you! Selery seed is a golden touch! So much still to try, I can't wait for my next cook. Thanks for the BBQ love!
Brisket looks great! Beans is one lucky dog.