So inconclusive. But at the end of the day the important thing here is that we received a great lesson from a great man. The winner here is clearly harry for representing some of the best humanity has to offer 👍
Suffering with Covid and not feeling the best but Harry so I got mad respect for you.. you my friend is what America needs!!! God bless you Sir!!! This videos are a great help while going thur this....
👍Using pellet smoker i start with 220 for 4 hours using hickory pellets and finished wrapped with 275. Using offset smoker i start with beech at 275 about 4 hours and finish wrapped same temperature. Today i prepare a 3 pound cowboy steak reverse sear using your championship recipe. Cheers, Harry !😍
Really enjoyed the video comparison between the two cookers. Thanks for showing us all your black belt tips along with proper competition trim on your briskets. Also a HUGE THANK YOU for supporting all our First Responders, Military, Law Enforcement and Fire Fighters! The world would be a much better place if there were more caring people like yourself helping out one another. THANK YOU for all that you do!
Not only is Harry giving competition brisket info, he gives life advice. Thank you for continuing with the videos. I made my first brisket for the 4th of July. A SRF Gold brisket using your tips, tricks and beef rub. The brisket was a hit and stole the show. Thanks Harry. I want to send you pictures of it. How can I send to you? 22:09 .....like a Polaroid Picture
Harry, Been watching your videos for a while now.. after watching this video your positive attitude towards life, military and also with first responders, I subbed.. Your channel is honest and with good information for us weekend/backyard types who try to get perfection everytime we cook.. Thank you for everything you do!!!! God bless and keep up the great work!!!!! -Jeff
Fun vid Harry. I figured it would be a close tie between the two simply because there was only one pitmaster and a pretty darn good one at that. 👍 And I realized this was done in the recent past because I remember when to crossed the 100,000 line. An now 126,000. Way to keep going. Looking forward to seeing your next vid. Hang in there and stay safe.
Hi Harry, interesting result. Smoke fire seems to be turning into a very good pit based on your different results. It’s no wonder you have so many championships. You have a furry little top judge to help shape your methods right at home. Beans is the best!! I’m sure Donna helps a lot too. Take care and keep spreading the love.
Thank you for posting this Harry! I have a GMG Davey Crockett (the little one) and while I love cooking with it, the temps swing 20-50 degrees from the set temp. I've monitored it with an Inkbird probe and the temps are all over the place. I've added lavalock around the door, but it didn't really help. I don't feel comfortable cooking expensive meats in it as I don't want to mess them up. On the plus side, I've been doing a lot more smoking with an old Weber Kettle with a slow and sear. I've been getting great results from that. I hope that you'll be posting more videos soon. Thanks again!
I have the Daniel Boone going on 5 years now. They've made a number of improvements since then. Been a solid operator. I would consider another brand, but can't say anything stands out at the moment.
Thank you so much Harry. I smoked my first rack of ribs yesterday and with the help of your black belt tips I nailed it. I enjoy watching your videos and learning new things.
First, thank you for sharing your experience with the world. I enjoy learning from the pros. I would like to throw my name in the hat for the boning kinfe. It's because of your previous video I bought a Dalstrong Shogun 7" Santotoku Knife and what a great knife it is. The boning knife would make a great addition.
Hey Harry , Its awesome you have so many brisket lessons. Im doing a 19 lb brisket for the first time for my son’s H.S. graduation party. Im smoking in my offset gonna use hickory. The brisket always has been intimidating so never done it! I hate to ruin the meat. But now after studying your videos i have confidence ill do just fine with my backyard skills! Thanks Slap Yo Daddy bbq
Loved this video Harry! Thanks for sharing some personal thoughts as well. Very thoughtful and caring sentiments. My BBQ game is top notch thanks to you! THANK YOU!
Soo Sifu: Wishing you a great up-coming week! Thank you for this comparative view of the two pellet grills. I have always wondered about your opinion for the two pellet grills; wonder-no-more for me! Most grateful for your lessons that it is the pit master that matters and not the equipment! It was great to see your family member, Mr. Beans, enjoying his share of your well-cooked brisket! Looking forward to your next great cookout! Best wishes to you and the ohana, Sifu! Much 🧧 and regards!🥩🥓🍗
I still have my 2009 GMG jim Bowie . I have 3 of them now and I sell BBQ every weekend . They are easy to fix and the company has top notch customer service
Hello Harry. Your philosophical talking points and life guides on this video, which guide you are very insightful and inspiring. Proud to say I've taken your class and followed you efforts which has helped me out greatly. Keep up the effort and thank you for all you do.
So what this told me is it’s about the pit master and good meat to start with. The cooker doesn’t matter really. However I will say. It’s nice to see you use multiple cookers because a lot of your viewers (including me, I have GMG and WSM 22) can give confidence. Thanks brother ~Eastvale/DB connection 😀
I've been buying my briskets from Sam's and Walmart plus the butchers market and no matter which one I use my family can't tell the difference because of the way I smoke it on my homemade smoker pieced together from other grills. Your awesome on many of your professional videos and after I got better from dealing with cancer I started smoking meats because I saw you on BBQ pitmasters competition in the very beginning of the show, love you style and your attitude towards life. Thanks for being a great future friend and wonderful teacher. Jose
@@SlapYoDaddyBBQ I forgot all about mr.beans and his taste testing skills thank you for the barbecue love, I will be doing that this weekend and set up the 60 inch TV outside as I'm bbquing food platters and watching youtube videos on the outside big screen. Thanks for responding your awesome and God bless you
your a good dude man...love watching your shows and appreciate your time and effort teaching novices like me your tried and true techniques...keep it up man! you are blessed
Awesome Harry, the competition trim is amazing and it shows in the end results. Thank you so much for sharing your knowledge and because of that there will be happy people! 🤗
Awesome! The weber smoke ring look cool, but at the end its the taste and texture of the meat. Great video always love to see your videos. Continue your love for BBQin be safe. JB
Harry, you have no idea how much I needed this. I've been scrolling through RUclips trying to compare Smokefire to other pellet smokers. I currently own a GMG Daniel Boone but I need something bigger. I've been torn between the Smokefire, Recteq, some Traegers, and the Jim Bowie. I think I'm going to buy the 2nd gen Smokefire. THANK YOU!
Harry says it best...there are some who want to be the wealthiest people in the cemetery, Harry can be both the great educator and the wisest BBQ master in the cemetery. But, I’m hopeful that, that part is a million miles away.
Perfect timing. The exact two that I’m looking at. My inner Weber fanboi wants the Smokefire, but some of the issues are holding me back. GMG may happen now and Smokefire 2.0 later
Thanks for everything you do, Harry. I've been giving the Camp Chef Woodwind WiFi a hard look. It's got a lot of great features and the price is very reasonable. Like you, I love Dalstrong knives, I've got five of em, but no skinny boning knife, just the scimitar one. Sooooo....
@@SlapYoDaddyBBQ what is that knife that you are using? I looked for it in the description and then found the list of your fav’s and there were tons of knives there. Thanks and keep the great work my friend.
Great video Harry. How about doing a comparison video on the various costs to use each of the different grills (gas, pellets, charcoal, electric, etc.)?
Damn Harry after watching your video I'm off to the buy a brisket. I cooked one exactly the way you did your show down on Weber EX4 in March it was so good. You got me jonesing for brisket. Thanks for your content.
You never mentioned the pellets you used. Do you think the flavor of pellets or the brand of pellets make a big difference in taste? Another great video!!
Since you’ve trimmed it down so much, why didn’t you separate the flat from the point? Also, instead of using a piece of wood underneath could you use a rib rack/ roast rack?
Thanks for this video I love your stuff, it’s good to be more assured that the cook is more important than the smoker. I’m interested in the Dalstrong boning knife mine has seen better days and long since needs to be replaced. To bad all the restaurant supply stores near me keep going out of business, probably due to online competition. Please add me to the contest I don’t see the rules in the description so I’ll just say boning....I’m sure that’s the trick. Keep spreading the love.
Great video Harry! What about any differences in cleanup & maintenance? Anything significant that one should be aware of take into consideration between the two?
Cleanup on EX6 easier. Also goes to 600F fast. At the end of the day its the pitmaster and not the pit! Both can result in championship results in the hand of a skilled cook!
We buy the cheaper grade briskets and separate the point and flat. My wife will make pastrami or corned beef with the flat and even on cheaper cuts the point will turn out moist for burnt ends using your trim and injection methods.
Both briskets looked good, too hard to judge. That's where that one tenth of a point comes in. Glad to here you mention the police, they need a friend. Cheers.
This question has been on my mind for a few weeks, so you read my mind by making this video! Since the results were so similar, let me ask: which do you like working with better? Are there features you like better with one or inconveniences, difficulty cleaning, etc that would push you one way or another?
@@SlapYoDaddyBBQ works for me! My wife says that I have too many smokers and grills, so I know what you mean! I'm thinking about swapping out the gas grill for one of those two since it doesn't get much use anymore. She's more amenable to the prospect if one goes away when the new one comes in.
Now that all the kinks seem to be worked out of my EX4, i'm really starting to enjoy it! I get a better smoke ring on my Weber than I do on the BGE...! I do love the EX4!!! Thank you for the video. Always learn something!!!
Hi Harry! Thanks for doing this comparison. I'm one of the guys that asked for it. How would you compare the 2 with regards to materials, ease of use, fit & finish, etc.? I figure they are around the same cost so which do you believe will give us the most "bang for the buck"? Given the capability of direct flame searing, does the Weber have the overall edge? Thanks again!
Hey Harry!! did you ever try the Masterbuilt Gravity smoker\grill?? from my recent research, i see that you really like the smokefire and was wondering if you ever tried the masterbuilt and compared them?
Yes, my patrons on Patreon.com/HarrySoo asked for a Weber MEGA 4-Way Throwdown video that I'm editing. It's WSM v SmokeFire v Charcoal Summit v Kettle.
I know you read comments, so here goes. What do you think of the Asmoke portable grill? It is very affordable and I think it has a niche. What do you think?
Hey Harry!! Any opinion on the best way to reheat smoked brisket? I tend to always have leftovers and I hate running the risk of ruining what the family wasn't able to finish.
I'm gonna do a brisket tonight , gonna do it with homemade tallow , haven't tried using tallow on my pellet smoker yet. Have you done it yet on your GMG ?
The EX6 does 600F cooks very well. Not so for the Jim Bowie 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 Lock washer Pt 5 - ruclips.net/video/vg2TJ9gCfWc/видео.html
Thank you so much Harry for Sharing your expertise ,I enjoy bbq smoking meats and making sausage, I started a RUclips channel not an expert like you Im Disabled I had Cancer But I look forward to your upcoming videos And hope to continue them for a long time Happy smoking..God Bless ..Ps do you sell those pump spray bottles that you're misting the meat with
Just a question on your subscriber count. You said you look forward to getting 100,000. under your picture above, it says you have 126,000. How are you doing your counting? You're the best. Keep going!
Awesome video!!! So my local feed store selling GMG Jim Bowie and it's on sale $849 from $999 is it worth getting it or should I start with Pit Barrel Cooker? I will never go competition. But my goal is to eventually cook brisket, ribs, etc. on a offset smoker. Thanks!
@@SlapYoDaddyBBQ First of all thanks for your response! and True! I have been doing a lot of research and that's pretty much I'm thinking. Don't get me wrong I think pellet smokers are very convenient and much easier to use and still put out great taste. But I just love that real wood fired taste and also I do have quite a bit of cherry wood. I have a whole tree cut down. Also I love messing with fire. I really do need to learn fire manangement for sure. Thanks Again! I subscribed after watching this video
I know I’m not Harry, but in injections are never required. They are there to enhance the beef flavor. The injection is also there because your rub on the outside isn’t getting in the inside of the meat, hence that’s where the injection comes in for more flavor. Hope this helps.
Hi Harry. Do you have a video on vacuum sealing and reheating meat? Its just me and my wife so I dont like to make too much food. If I do I end up giving it away. I'd like to try and save more. Thanks!
Hey Harry, big fan, and have just bought a smoke fire as a first time bbqer. Going to try your tricks… also bought all your rubs :) thank you sir! Wondering what pellets you use???
Hi Harry- in your opinion, does a flat turn out any more moist when cooking a whole packer due to the rendered fat between the two muscles or does cooking a flat separately produce as good of results? Cheers!
Harry! I know I’m 2 years late! You have so many smokers and Webber’s in the background of this video . For us mere mortals who own a simple $120. wood Webber, have you done briskets on a Webber like this before? How did it turn out?
Yes I have somewhere in my 600 videos and 35 playlists. But I don't remember which ones. I suggest you get the Weber "wing" charcoal basket. Place a half foil pan in the middle and put your brisket on the grate between the two lit charcoal baskets. Get to 275F, wrap when crust sets (4 hours later), put into overn 275F (2--3 hours), and remove when bamboo skewer probe tender.
Interesting concept both looked great to me. Never used a pellet cooker I do my briskets on a Backwoods cabinet style smoker but as I get older I can see the convenience factor making pellet cookers an attractive option. Would love to see you try out the new masterbulit gravity fed pits all the convenience of a pellet grill but with charcoal flavor. Mr. Beans is a well fed doggie!
Thanks for subbing Kerry. I use water and I Can't Believe it's Not Butter. Feel free to browse my 400 videos 35 playlists when you have time. Regards, Harry ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Love your channel and all of the black belt tips I've picked up along the way. My only complaint is that I've been dieing to try your rubs but they are a bit expensive for me. Nearly $30 for the big bottle is tough. Do you plan to do a special anytime soon?
The big question is, do you trust the smokefire? Almost bought one when they first came out but there were some issues. Do you know if they’ve fixed them?
@@SlapYoDaddyBBQ Thanks for the reply. I run a fishing show but have been doing some BBQ shows, not as good as yours, over the last month. Loving it. I run a BBQ competition here in Texas with IBCA called Shoot To Salute, BBQ Battle and Rib eye Roundup. We have it every year. Supporting my non profit helping combat injured warriors. Would love to have you out next year if you can stand the Texas heat in August!
Keep spreading the bbq love Harry! When are your products coming to local stores? I have learned so much from your videos! All of my friends appreciate your teachings!❤✌😎✌
One of them looked like a not very marbled point muscle. Maybe this led to the inconclusiveness. Thanks for this vid Mr. Soo. Btw what pellets you running? I'm looking to get a pellet cooker myself.
Great video as always. Do you ever make burgers out of the competition brisket leftover cuts. Also what do you think about the master built 1050 gravity series?
And again, I never get tired of watching the basics. There is never too much of this type of learning reinforcement.
So inconclusive. But at the end of the day the important thing here is that we received a great lesson from a great man. The winner here is clearly harry for representing some of the best humanity has to offer 👍
Thanks Carl! Keep spreading BBQ love 💘
Most people can't even cook one brisket and harry cooked 2
Not just inconclusive but extraordinary. But if I watch enough of these videos I’ll be able to one day get there
Suffering with Covid and not feeling the best but Harry so I got mad respect for you.. you my friend is what America needs!!! God bless you Sir!!! This videos are a great help while going thur this....
Yikes! Wishing you all the best Alberto to get well. Hope no one else got it around you.
👍Using pellet smoker i start with 220 for 4 hours using hickory pellets and finished wrapped with 275. Using offset smoker i start with beech at 275 about 4 hours and finish wrapped same temperature. Today i prepare a 3 pound cowboy steak reverse sear using your championship recipe. Cheers, Harry !😍
Really enjoyed the video comparison between the two cookers. Thanks for showing us all your black belt tips along with proper competition trim on your briskets. Also a HUGE THANK YOU for supporting all our First Responders, Military, Law Enforcement and Fire Fighters! The world would be a much better place if there were more caring people like yourself helping out one another. THANK YOU for all that you do!
Thank you for your service and sacrifice for our great country!
I think I learned more about being a good human being than I did about BBQ. Thank you.
You're very welcome my friend!
Not only is Harry giving competition brisket info, he gives life advice. Thank you for continuing with the videos. I made my first brisket for the 4th of July. A SRF Gold brisket using your tips, tricks and beef rub. The brisket was a hit and stole the show. Thanks Harry. I want to send you pictures of it. How can I send to you?
22:09 .....like a Polaroid Picture
Good job Brian on the SRF. Send to harsoo@yahoo.com
I wish there were more people like you. You're a good man
Thanks for stopping by. Keep spreading BBQ love!
Harry,
Been watching your videos for a while now.. after watching this video your positive attitude towards life, military and also with first responders, I subbed..
Your channel is honest and with good information for us weekend/backyard types who try to get perfection everytime we cook..
Thank you for everything you do!!!! God bless and keep up the great work!!!!!
-Jeff
Thanks Jeff. I started offering free classes to my patrons also where I coach them via Zoom
Fun vid Harry. I figured it would be a close tie between the two simply because there was only one pitmaster and a pretty darn good one at that. 👍 And I realized this was done in the recent past because I remember when to crossed the 100,000 line. An now 126,000. Way to keep going. Looking forward to seeing your next vid. Hang in there and stay safe.
Hi Harry, interesting result. Smoke fire seems to be turning into a very good pit based on your different results. It’s no wonder you have so many championships. You have a furry little top judge to help shape your methods right at home. Beans is the best!! I’m sure Donna helps a lot too. Take care and keep spreading the love.
Thanks Scott! Mr. Beans sends love and hugs!
Thank you for posting this Harry! I have a GMG Davey Crockett (the little one) and while I love cooking with it, the temps swing 20-50 degrees from the set temp. I've monitored it with an Inkbird probe and the temps are all over the place. I've added lavalock around the door, but it didn't really help. I don't feel comfortable cooking expensive meats in it as I don't want to mess them up. On the plus side, I've been doing a lot more smoking with an old Weber Kettle with a slow and sear. I've been getting great results from that. I hope that you'll be posting more videos soon. Thanks again!
I loved my Davey Crockett before I traded it for the JB. The new model has improved temp control
@@SlapYoDaddyBBQ Now, if I can convince my wife to let me upgrade. :)
I have the Daniel Boone going on 5 years now. They've made a number of improvements since then. Been a solid operator. I would consider another brand, but can't say anything stands out at the moment.
Thank you so much Harry. I smoked my first rack of ribs yesterday and with the help of your black belt tips I nailed it. I enjoy watching your videos and learning new things.
First, thank you for sharing your experience with the world. I enjoy learning from the pros. I would like to throw my name in the hat for the boning kinfe. It's because of your previous video I bought a Dalstrong Shogun 7" Santotoku Knife and what a great knife it is. The boning knife would make a great addition.
Hey Harry , Its awesome you have so many brisket lessons. Im doing a 19 lb brisket for the first time for my son’s H.S. graduation party. Im smoking in my offset gonna use hickory. The brisket always has been intimidating so never done it! I hate to ruin the meat. But now after studying your videos i have confidence ill do just fine with my backyard skills! Thanks Slap Yo Daddy bbq
Good luck Bill. Only way is to cook and learn!
Loved this video Harry! Thanks for sharing some personal thoughts as well. Very thoughtful and caring sentiments. My BBQ game is top notch thanks to you! THANK YOU!
Glad you enjoyed it Carlos!
Soo Sifu: Wishing you a great up-coming week! Thank you for this comparative view of the two pellet grills. I have always wondered about your opinion for the two pellet grills; wonder-no-more for me! Most grateful for your lessons that it is the pit master that matters and not the equipment! It was great to see your family member, Mr. Beans, enjoying his share of your well-cooked brisket! Looking forward to your next great cookout! Best wishes to you and the ohana, Sifu! Much 🧧 and regards!🥩🥓🍗
Thanks Bill. More Throwdowns soon!
I still have my 2009 GMG jim Bowie . I have 3 of them now and I sell BBQ every weekend . They are easy to fix and the company has top notch customer service
Love my GMG so much that I have two Jim Bowies. I gave my 10-year old Daniel Boone to my student.
Hello Harry. Your philosophical talking points and life guides on this video, which guide you are very insightful and inspiring. Proud to say I've taken your class and followed you efforts which has helped me out greatly. Keep up the effort and thank you for all you do.
Keep spreading love and kindness using your cooking skills Steve!
You are a class act. Great American. Thanks so much.
Thanks Adrian. Keep spreading bbq love!
So what this told me is it’s about the pit master and good meat to start with. The cooker doesn’t matter really. However I will say. It’s nice to see you use multiple cookers because a lot of your viewers (including me, I have GMG and WSM 22) can give confidence. Thanks brother ~Eastvale/DB connection 😀
Hey Steve always the cook and not the cooker!
Harry wearing a Texas Tech shirt... 🙌🏽
Gun Up from a former Red Raider!
Would have gotten a sub anyways but the shirt sealed the deal!
Thank you Harry for sharing!
My pleasure!
I've been buying my briskets from Sam's and Walmart plus the butchers market and no matter which one I use my family can't tell the difference because of the way I smoke it on my homemade smoker pieced together from other grills. Your awesome on many of your professional videos and after I got better from dealing with cancer I started smoking meats because I saw you on BBQ pitmasters competition in the very beginning of the show, love you style and your attitude towards life. Thanks for being a great future friend and wonderful teacher. Jose
All the best Jose and keep spreading BBQ love. Mr. Beans and I send you positive healing energy!
@@SlapYoDaddyBBQ I forgot all about mr.beans and his taste testing skills thank you for the barbecue love, I will be doing that this weekend and set up the 60 inch TV outside as I'm bbquing food platters and watching youtube videos on the outside big screen. Thanks for responding your awesome and God bless you
your a good dude man...love watching your shows and appreciate your time and effort teaching novices like me your tried and true techniques...keep it up man! you are blessed
Thanks Reb for stopping by and your kind words of support. Keep spreading bbq love 💘
Wonderful Video Harry! I agree with you , it appears The smoke ring was the deciding factor!
Mr. Beans agreed too! 😋
Follow Mr. Beans is what I say!
Awesome Harry, the competition trim is amazing and it shows in the end results. Thank you so much for sharing your knowledge and because of that there will be happy people! 🤗
Glad you enjoyed it Dave!
Harry, you are the man, number one baby!!!
😊 Thank you
Awesome! The weber smoke ring look cool, but at the end its the taste and texture of the meat. Great video always love to see your videos. Continue your love for BBQin be safe. JB
Harry, you have no idea how much I needed this. I've been scrolling through RUclips trying to compare Smokefire to other pellet smokers. I currently own a GMG Daniel Boone but I need something bigger. I've been torn between the Smokefire, Recteq, some Traegers, and the Jim Bowie. I think I'm going to buy the 2nd gen Smokefire. THANK YOU!
You're very welcome! Keep spreading BBQ love!
Did you end up going with the smoke fire? If so how are you liking it ? I have one on the way
Harry says it best...there are some who want to be the wealthiest people in the cemetery, Harry can be both the great educator and the wisest BBQ master in the cemetery. But, I’m hopeful that, that part is a million miles away.
Life is brief so live it with intensity - Harry Soo
Love your show. It would be nice to see Traeger ironwood vs. Smoked fire on the competition style brisket...
Sure be happy to. Need to find a viewer who has one willing to let me torture test! 😉😉🙂
@@SlapYoDaddyBBQ I am hoping Traeger will loan you one for your independent third party testing.
@@alanb3414 Can your people talk to Traeger people? I don't know anyone at Traeger. Sorry
@@SlapYoDaddyBBQ come to AZ and use mine. I will find a weber to run it against....always an open invite.
I found your channel fairly recently and I'm glad I did. Thanks for all the info and all you do sir!
Awesome! Thanks for being a Patreon!
Perfect timing. The exact two that I’m looking at. My inner Weber fanboi wants the Smokefire, but some of the issues are holding me back. GMG may happen now and Smokefire 2.0 later
Do what I did. I like them both so much so bought two of each!
Thanks for everything you do, Harry. I've been giving the Camp Chef Woodwind WiFi a hard look. It's got a lot of great features and the price is very reasonable. Like you, I love Dalstrong knives, I've got five of em, but no skinny boning knife, just the scimitar one. Sooooo....
Absolutely beautiful trim on those briskets! ...looks like you really enjoyed working with that new knife.
LOL! Nice knives make cooking pleasurable so you want to cook more!
@@SlapYoDaddyBBQ what is that knife that you are using? I looked for it in the description and then found the list of your fav’s and there were tons of knives there. Thanks and keep the great work my friend.
@@stevehorvat69 Dalstrong knives tinyurl.com/y7m5xsab
I really need to improve my brisket trimming game. You seem like a great person Harry thanks for the lessons. Best Regards
Any time Johnny. When you have time, I have more videos
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
Costco Brisket Flat Coffee Chocolate - ruclips.net/video/MN6pb0wbMz0/видео.html
Walmart Brisket Homemade Injection - ruclips.net/video/pfc_EB0w03s/видео.html
Los Angeles Style Brisket - ruclips.net/video/P-WqJqQXu14/видео.html
Huntspoint Wagyu BLOXX - ruclips.net/video/1PPHfpYWS7A/видео.html
Great video Harry. How about doing a comparison video on the various costs to use each of the different grills (gas, pellets, charcoal, electric, etc.)?
Sure I have a MEGA four way Weber Throwdown soon!
Damn Harry after watching your video I'm off to the buy a brisket. I cooked one exactly the way you did your show down on Weber EX4 in March it was so good. You got me jonesing for brisket.
Thanks for your content.
Keep your brisket love 💘 going today and share it with loved ones!
You never mentioned the pellets you used. Do you think the flavor of pellets or the brand of pellets make a big difference in taste? Another great video!!
I use GMG Gold Blend
Since you’ve trimmed it down so much, why didn’t you separate the flat from the point? Also, instead of using a piece of wood underneath could you use a rib rack/ roast rack?
Sure give it a go and see how it comes out. Don't be afraid to experiment as thats the only way to learn!
Thanks for this video I love your stuff, it’s good to be more assured that the cook is more important than the smoker. I’m interested in the Dalstrong boning knife mine has seen better days and long since needs to be replaced. To bad all the restaurant supply stores near me keep going out of business, probably due to online competition. Please add me to the contest I don’t see the rules in the description so I’ll just say boning....I’m sure that’s the trick. Keep spreading the love.
Nice that Mr. Beans confirms your opinion on the briskets. After all he is quite the experienced expert!
Great video Harry! What about any differences in cleanup & maintenance? Anything significant that one should be aware of take into consideration between the two?
Cleanup on EX6 easier. Also goes to 600F fast. At the end of the day its the pitmaster and not the pit! Both can result in championship results in the hand of a skilled cook!
Great video again Harry. Loved Mr Beans starring role too 🤣
Perhaps you covered it and I missed it. What pellets did you use? Blend? Thanks for the great video. Learn something new every time
I use GMG Gold Blend
We buy the cheaper grade briskets and separate the point and flat. My wife will make pastrami or corned beef with the flat and even on cheaper cuts the point will turn out moist for burnt ends using your trim and injection methods.
Love a good pastrami sandwich!
You don't need Spielberg. Harry, Meat, And Mr. Beans makes for a perfect video.
You need a "Mr. Beans Approved" shirt. 👍
LOL. Mr. Beans send hugs and love 💘
Both briskets looked good, too hard to judge. That's where that one tenth of a point comes in. Glad to here you mention the police, they need a friend. Cheers.
This question has been on my mind for a few weeks, so you read my mind by making this video! Since the results were so similar, let me ask: which do you like working with better? Are there features you like better with one or inconveniences, difficulty cleaning, etc that would push you one way or another?
It like asking which child I love more! I have 2 Jim Bowie and 2 SmokeFires. At the end of the day, it's the pitmaster and not the pit!
@@SlapYoDaddyBBQ works for me! My wife says that I have too many smokers and grills, so I know what you mean! I'm thinking about swapping out the gas grill for one of those two since it doesn't get much use anymore. She's more amenable to the prospect if one goes away when the new one comes in.
Harry, you’re a good human.
Thanks for stopping by and your kind words my friend!
🙋 Harry, you are great, informative and pleasure to watch you and Mr Beans
Thanks for stopping by!
Now that all the kinks seem to be worked out of my EX4, i'm really starting to enjoy it! I get a better smoke ring on my Weber than I do on the BGE...! I do love the EX4!!! Thank you for the video. Always learn something!!!
You're welcome Karlitos! More tips when you have time
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
Lock washer Pt 5 - ruclips.net/video/vg2TJ9gCfWc/видео.html
@@SlapYoDaddyBBQ Thanks! I've watched all your videos on the SmokeFire. Great info for sure for anyone else that needs it!
Thank you too Foo. That's to mean Grandmaster
Yessir
That was great Harry thanks for this video
God bless you and your family
Same to you!
Are the wooden blocks Harry's using to prop up the briskets just hardwood lump charcoal??
Wood from my wood pile. I wash and reuse them as they have good mojo having won championships.
Hi Harry! Thanks for doing this comparison. I'm one of the guys that asked for it. How would you compare the 2 with regards to materials, ease of use, fit & finish, etc.? I figure they are around the same cost so which do you believe will give us the most "bang for the buck"? Given the capability of direct flame searing, does the Weber have the overall edge? Thanks again!
I like both and have two of each. At the end of the day, its the pitmaster and nit the pit as both yield championship results when used properly
Great video, Harry! Loved this brisket shootout!!
Thanks Scott!
Love your shows I love how you explain and break everything down so we can understand it keep up the good work Harry Soo.👍
Glad you like them!
I'm super hungry now LOL! Love to see you test the Masterbuilt gravity series and get your take on it!
Hey @Dalstrong, Harry just gave you the best marketing pitch ever said..."Quit mangling your meat--Dalstrong!"
LOL! Love them Dalstong super sharp knives!
@@SlapYoDaddyBBQ I have the Galdiator series 14" serrated carving knife, love it but need a boning knife now!
Hey Harry!! did you ever try the Masterbuilt Gravity smoker\grill?? from my recent research, i see that you really like the smokefire and was wondering if you ever tried the masterbuilt and compared them?
Not yet. Can you please have your people talk to the Masterbuilt people to get me a unit to test? I can borrow one of their demo units?
I’d love an awesome knife for my bbq adventures! Love your videos Harry!
I would like to see you do a side by side comparison of a brisket cook using the WSM and a pellet smoker.
Yes, my patrons on Patreon.com/HarrySoo asked for a Weber MEGA 4-Way Throwdown video that I'm editing. It's WSM v SmokeFire v Charcoal Summit v Kettle.
Wow! That will be a fantastic video!
I know you read comments, so here goes. What do you think of the Asmoke portable grill? It is very affordable and I think it has a niche. What do you think?
Only one way to find out. Please have your people speak to their people to arrange a demo unit to test cook! 🍳
Soo it's hard to beat you sir
Your the man
Thanks Gabriel. Try some of my suggestions to up your BBQ game!
Your the man
Six of one, half a dozen the other. I think most of the results has to do with the operator. You had a great one on both smokers! Thanks Harry. 👍
Lol I have not seen you use a dual knife yet.
Its nice they are sponsoring you.
I'm ready for the beef stew video! Love your channel
Yes please see Instapot Playlist
Love your tests!! The rest of us learn so much
Thank you! Cheers!
@@SlapYoDaddyBBQ if you were going to do a wonderful prime Costco brisket for friends, would you use the Accent, inject or both?
@@jimpalmer4061 I suggest both
What sprayer do you use. Don’t see it on the list Thank you great videos
Ps
Love to see you use a hasty bake grill
It's a red sprayer on my Amazon Store link in Description. I have a Hasty Bake so please search Hasty Bake on my channel of 600 videos
Thank you for replying
Harry your the BEST!! I learn so much from you
Keep spreading bbq love 💘
Hey Harry!! Any opinion on the best way to reheat smoked brisket? I tend to always have leftovers and I hate running the risk of ruining what the family wasn't able to finish.
sous vide reheat
I'm gonna do a brisket tonight , gonna do it with homemade tallow , haven't tried using tallow on my pellet smoker yet. Have you done it yet on your GMG ?
Hey Patricia, yes, I cooked a bunch of episodes on my GMG and EX6
Brisket 1 Tallow Wrap - ruclips.net/video/XkacTTFcdJ4/видео.html
Brisket 2 Tallow Wrap V Mop - ruclips.net/video/bCmlZJNEnqQ/видео.html
Brisket 3 Wrap V Wrap + Mop - ruclips.net/video/w7vEal6upYc/видео.html
Brisket 4 Wrap + Mop V SYD - ruclips.net/video/3R3BEynSl3s/видео.html
Brisket 5 Tallow Wrap V Tallow Confit - ruclips.net/video/G4EVu1JN97w/видео.html
Brisket 6 Tallow Wrap Walmart Brisket - ruclips.net/video/JL7kjryExho/видео.html
Could you now do a comparison of how these grills handle higher heat cooks. Steak perhaps?
The EX6 does 600F cooks very well. Not so for the Jim Bowie
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
Lock washer Pt 5 - ruclips.net/video/vg2TJ9gCfWc/видео.html
I’ve been a fan of yours and now I have to say I’m even more of a fan I love that shirt. Guns up baby!!
Guns Up!
Thank you so much Harry for Sharing your expertise ,I enjoy bbq smoking meats and making sausage, I started a RUclips channel not an expert like you Im Disabled I had Cancer But I look forward to your upcoming videos And hope to continue them for a long time Happy smoking..God Bless ..Ps do you sell those pump spray bottles that you're misting the meat with
Thanks for stopping by. Mr. Beans and I send you healing positive energy and love. The pump sprayer is in my Amazon store link in Description
Just a question on your subscriber count. You said you look forward to getting 100,000. under your picture above, it says you have 126,000. How are you doing your counting? You're the best. Keep going!
Yes, I'm amazed on the subscriber jump from the time I shot the video to the time the editing was completed!
Great job harry.. do you ever let the meat rest before you start slicing?
Yes, 5 hours for brisket at a contest
Another great video. Thanks a again Harry!
Glad you enjoyed it
Awesome video!!! So my local feed store selling GMG Jim Bowie and it's on sale $849 from $999 is it worth getting it or should I start with Pit Barrel Cooker? I will never go competition. But my goal is to eventually cook brisket, ribs, etc. on a offset smoker.
Thanks!
I suggest the PBC to learn fire management if you plan to transition to an offset as a pellet cooker is a one button automated device.
@@SlapYoDaddyBBQ First of all thanks for your response! and True! I have been doing a lot of research and that's pretty much I'm thinking. Don't get me wrong I think pellet smokers are very convenient and much easier to use and still put out great taste. But I just love that real wood fired taste and also I do have quite a bit of cherry wood. I have a whole tree cut down. Also I love messing with fire. I really do need to learn fire manangement for sure. Thanks Again! I subscribed after watching this video
Beautiful briskets! Are pre cooking injections really required and how much do the change the natural beef flavor versus non-injected briskets?
I know I’m not Harry, but in injections are never required. They are there to enhance the beef flavor. The injection is also there because your rub on the outside isn’t getting in the inside of the meat, hence that’s where the injection comes in for more flavor. Hope this helps.
No injection needed. I have 40 how to cook brisket videos with every technique you can imagine! Muahaha!
Hi Harry. Do you have a video on vacuum sealing and reheating meat? Its just me and my wife so I dont like to make too much food. If I do I end up giving it away. I'd like to try and save more. Thanks!
Sorry I don't John. I put mine in 28 oz meal prep containers like I show how I pack away food to give to First Responders in my videos.
@@SlapYoDaddyBBQ thanks brother! Merry Christmas to you and your family! And your cute pup!
Hey Harry, big fan, and have just bought a smoke fire as a first time bbqer. Going to try your tricks… also bought all your rubs :) thank you sir! Wondering what pellets you use???
I like GMG Gold Blend and Jealous Devil JAX
As a video suggestion have you thought of doing a pellet shootout?
@@nwinkler247 I don't have all the brands and models to test as I don't own a store. Would love to do so if someone can supply cookers.
@@nwinkler247 Good idea. Added it to my to-do list. Thanks for stopping by.
Great job Harry..
Thank you! Cheers!
Hi Harry- in your opinion, does a flat turn out any more moist when cooking a whole packer due to the rendered fat between the two muscles or does cooking a flat separately produce as good of results? Cheers!
Thats one of a dozen derails that affects final outcome. Just cook as practice makes perfect!
Harry! I know I’m 2 years late! You have so many smokers and Webber’s in the background of this video . For us mere mortals who own a simple $120. wood Webber, have you done briskets on a Webber like this before? How did it turn out?
Yes I have somewhere in my 600 videos and 35 playlists. But I don't remember which ones. I suggest you get the Weber "wing" charcoal basket. Place a half foil pan in the middle and put your brisket on the grate between the two lit charcoal baskets. Get to 275F, wrap when crust sets (4 hours later), put into overn 275F (2--3 hours), and remove when bamboo skewer probe tender.
@@SlapYoDaddyBBQ Thank you Harry!
As always, great video. Do you recommend spraying water wi thg h backyard style cooking too?
Yes, absolutely. It's the Maillard Reaction of the non-enzymatic pyrolysis of amino acids that creates the bark. Bark = Flavor
Interesting concept both looked great to me. Never used a pellet cooker I do my briskets on a Backwoods cabinet style smoker but as I get older I can see the convenience factor making pellet cookers an attractive option. Would love to see you try out the new masterbulit gravity fed pits all the convenience of a pellet grill but with charcoal flavor. Mr. Beans is a well fed doggie!
Thanks James for stopping by. Mr. Beans sends love and hugs 🤗 💖
what are you spraying on most of your meats ,new subscriber
Thanks for subbing Kerry. I use water and I Can't Believe it's Not Butter. Feel free to browse my 400 videos 35 playlists when you have time. Regards, Harry
ruclips.net/p/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd
Love your channel and all of the black belt tips I've picked up along the way. My only complaint is that I've been dieing to try your rubs but they are a bit expensive for me. Nearly $30 for the big bottle is tough. Do you plan to do a special anytime soon?
Just do my salt, pepper, celery see, white pepper rub and you'll save money! 😋😋😋
Looks like either smoker would be a good buy. Another nice video Harry.
The big question is, do you trust the smokefire? Almost bought one when they first came out but there were some issues. Do you know if they’ve fixed them?
I believe they have changed a few things and made improvements. Find trendkill bbq on RUclips he just got a new one
I also have to say that I love the Shirt!!!!! Texas Tech!!! Good video!
Guns Up!
@@SlapYoDaddyBBQ Thanks for the reply. I run a fishing show but have been doing some BBQ shows, not as good as yours, over the last month. Loving it. I run a BBQ competition here in Texas with IBCA called Shoot To Salute, BBQ Battle and Rib eye Roundup. We have it every year. Supporting my non profit helping combat injured warriors. Would love to have you out next year if you can stand the Texas heat in August!
Keep spreading the bbq love Harry! When are your products coming to local stores? I have learned so much from your videos! All of my friends appreciate your teachings!❤✌😎✌
Working on it Robert! With COVID, progress has been delayed working with the big stores. Thanks for your support!
@@SlapYoDaddyBBQ gotta love bbq love and knowledge!
When will you start classes again?
Looking sharp with the cowboy hat Soo
Thanks. Found it in Houston!
Very kool I'm from eagle pass brother
One of them looked like a not very marbled point muscle. Maybe this led to the inconclusiveness. Thanks for this vid Mr. Soo. Btw what pellets you running? I'm looking to get a pellet cooker myself.
Glad you enjoyed it! I use GMG Gold Blend
Thank you for all ur content harry.
Great video as always. Do you ever make burgers out of the competition brisket leftover cuts.
Also what do you think about the master built 1050 gravity series?
Have not cooked on MB before