Pt 3 Grilla Grills Silverbac Alpha | Competition Brisket | BBQ Champion Harry Soo SlapYoDaddyBBQ.com
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- Опубликовано: 11 сен 2024
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HUGE thanks to Dominic from Grilla Grills for sending me a complimentary Silverbac Alpha Wood Pellet Grill thanks to my subscriber Gary Fannin who contacted Grilla Grills. Click "SHOW MORE" for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq
Have had a silverback for 2 years now. No issues and get great flavor from it.
That's good to know, I've been looking around and keep coming back to the Silverback for my next buy.
Thanks for spreading the BBQ love! I'm so excited about this series. I've owned the SB for 3 years with no issues at all and great food. I upgraded to the Alpha Smoke controller over a year ago. I actually use the PID setting most often. I'll have to try the smear you used for more beefy flavor on my briskets.
Awesome! Thumbs up to the SB!
Looks great Harry! I just threw a prime packer brisket on my Silverbac that I've owned for over 3 years. Cooked hundreds of lbs of meat on it with excellent results! The team at Grilla Grills is amazing and they make a solid grill! Thanks for sharing your technique! Keep up the great work!
Awesome 👌
Mr. Beans is very handsome with his new haircut, but he knows that already lol! Great video, thank you for sharing!
😊 thank you
That was certainly some black belt trimming on that brisket. Thanks for sharing, Harry!
You're very welcome!
Soo Sifu: Wishing you a great week ahead! Thank you for introducing a new grill for us! Hoping that it will provide more delicious cooks for you and Mr. Beans! I can see that he wants more of the delicious chicken from the initial cook! Looking forward to seeing, and learning, more from you soon! Best wishes and much 🧧, to you and ohana, including Mr. Beans! Aloha, Sifu!
Thanks Bill!
Love ❤️ your videos Harry because they are educational for people like me that like to cook but we are not good for competition but with your video I am fiel like I am good cooker
Thanks 🙏 and god bless you and your family
My pleasure Juan! 😊
I am enjoying this series on the Silver Back grill.
More coming!
@@SlapYoDaddyBBQ how does the silverback compare to the Weber smokefire? Have you developed a preference for one over the other?
@@RogerPriceDesigns Both have pros and cons. That's why I have two of each!
ruclips.net/video/bHPb83AKel8/видео.html. I'll do a compare in the future
"A little morsel of beef heaven." Well said Chef!
Cheers George!
Beans. The most famous dog on RUclips.
Thanks Jon!
Me Beans haircut similar to mine!
LOL!
Watching you cook is very inspiring.
Glad to hear that
Looks good Harry. Easy pit to use for sure. Maybe they accidentally nipped Beansy with the clippers in a tender spot. It has happened to my pup before. I’m sure he will be back to himself soon enough. Thanks for all you do.
You're very welcome Scott!
Wow great cook. What do you think of the Masterbuilt gravity fed 1050 Harry ???
Sorry have not used it before. I'm sure it is a good pit in the hands of a good pitmaster!
@@SlapYoDaddyBBQ yep your right. I thought I’ll ask a Master pit boss like yourself . I have smoked a Turkey and a beer can chicken so far. And it’s ok. Not done a very long cook like brisket yet so I don’t know how good a smoke it will give my brisket? I’ll let you know lol. Tnx for the reply 👍
Harry just got done watching pit masters season 1. Proud to be a follower of yours and you've helped me 100%. I cook with an offset but am curious about the pellet grills. Brisket looks amazing. Thanks again
Fantastic!
Hi Harry!!! The brisket look delicious!!! 😍
Thanks Victor!
This grill will add more smoke to the flavor at 225, but the cook would take longer. At 275, I don't think pellet smokers produce much smoke. Also, using hickory or mesquite pellets produce more smoke.
Yeah if you want smoke flavor from a pellet cooker, you gotta run low and slow. My goto (though I own the OG Grilla) is 250 in mode 2. Swings up and down roughly 10 degrees and go through cycles of more smoke.
I have how-to conduct multi-stage cook videos coming soon.
@@SlapYoDaddyBBQ Looking forward to them!
Mr.Beans!!!
Mr. Beans sends love and hugs!
👌👍... looking your videos harry, make me sure : my pellet smoker is crying for water pans for moist air ... 😍
Try with a half height foil pan under the grates
@@SlapYoDaddyBBQ Thank you Harry, i try with 2 of them, becourse the first grillgrate of my pellet smoker is 90 x 60, the second 88 x 30. I think all pellet smokers have the problem with too dry air. Greedings from Austria ! 👍👍👍
@@robertorosselini Love back at ya in Austria!
I noticed you keep saying every time you do a cook just a hint of smokiness. Are you not getting enough smoke flavor?
As I'm getting to be an old fart, I prefer less smoke with each passing year! Soon I may be cooking on gas! 😊
You are amazing!
Wow, thank you!
Fab video!! 👍👍
Thank you! Cheers!
Henry, I’m getting mine Friday what size are those aluminum pans? Hope all is well
half pan works
Love your videos. Just subscribed. I have a pellet smoker and am curious if there would be any disadvantage to finishing a brisket in the oven after wrapping (in butcher paper) vs continuing to finish in the smoker?
Thanks and keep up the great videos!
I am cost-efficient and process-efficient aka cheap and lazy so I use the oven as BTU is BTU is BTU. The wrapped meat cannot tell where it is once wrapped so I like to save money.
Those are some thick slices
Yes, this is a pit review and not a brisket masterclass. Please see my other 50 how-to cook brisket videos when you have time.
Hey Harry you have fans over here in Ma!!!! Awesome vid thx. What brand is that injector??
The injector is on my Amazon store link in description. It's the one with the green and clear barrel
Would you recommend the grilla or the green mountain?
Love them both! One is lower price point and GMG is higher price point. Disclaimer, I have had numerous GMGs, about 6, over the years. Very reliable and cooks great! I only have experience on one Grilla
Was waiting for the next part. Looks like a nice smoker. Would u rather do a pellet grill or Komodo?
Both! They all have pros and cons
Should you separate the point from the flat when smoking a brisket?
I prefer to cook whole packers. Some like to separate. There is no right or wrong so please do what gives you most joy!
Thanks for the video… great information👍. Would you recommend the Grilla over a comparable priced treager?
I've used the Grilla a lot and like it. I've not used the Traeger so you'd best ask someone who has cooked on it a lot 🤔
I’ve seen at a few competitions that some pitmasters use custom pits. Do/did you have a custom pit for your competitions or do/did you use a standard smoker (i.e smokey mountain, offset, etc)?
I won my awards with the WSM18 tinyurl.com/ybxl4mlc
Interesting that my Silverbac smokes more above 300 degrees than it does at 225, none of my other pellet smokers do that
Every pit has its sweet spot to take advantage of it!
Great video as always, what are your thoughts on separating the point from the flat?
I prefer to cook unseparated. Of course, that's a 3 hour argument and Jerry Springer fist fight! 🙄🙄🙄
What pellets are you running on that SB? I had one for years and smoke was night ad day beter when I switched to LumberJack pellets.. Char Hickory to be exact.
Jealous Devil JaX or GMG Gold Blend
Just ordered this smoker. How do you like compared to other pellet smokers?
For a value-priced pellet cooker, it does the job
@@SlapYoDaddyBBQ Not your favorite I take it? How do you get the most smoke flavor from a pellet smoker?
Bought a brisket, not sure when I'll get to smoke it, any guidance on freezing it or how long it will last in the fridge (cryovac).
6-9 months frozen in home freezer. 2 years in commercial freezer. You can also wet age in Cryovac in fridge 34F for 30 days. Disclaimer, the brisket must be pristine and properly handled from point of acquisition from an approved food source.
Have you ever done a no trim brisket and if so what was your opinion?
I always trim. Rub will not stick and fall off the untrimmed fat as the fat melts.
Thanks man
Enjoy!
The 50 dollar question, Which brand pellets are you using? LOLS
I like GMG Gold Blend
Aren’t those slices thicker than what you would normally turn in for competition?
Please google to see my first place brisket boxes on how to do comp slices. This was not a masterclass.
The non PID mode 2 is a timed mode. So if it had been 40 degrees outside, and you set it to 275 you might have seen temps much lower with that fluctuation. That mode won't compensate like PID mode, so you have to guesstimate where the temp is going to end up. I had to do this with my GG Chimp before I modded it and put the Pellet Pro controller on there which keeps the temps very close to setpoint. Also, I agree on the smoke flavor. I cooked a pork butt on Mode 2 and and a smoke tube going also and had another pork butt going on my WSM at the same time Even with the help of the smoke tube the smoke was very light compared to the WSM. For some cooks, I don't want much smoke flavor and for this the pellet grill is fine.
Yeah...I've used mode 2 100% of my cooks on the Chimp. Being in Texas, over the summer, I've definitely noticed that it runs a lot higher than the set temp during the time of the day when sunlight is hitting it directly. But I've found that it works "good enough" and over the course of a long cook - it averages out. I haven't had anything come out of the Chimp that wasn't pretty good despite being new to this kind of cooking. And for sure, I think that's the general consensus online that you don't get as much smoke flavor in these pellet grill/smokers. But it's a compromise - you get a little wood smoke flavor with the convenience of a gas grill/smoker. Plus it's basically idiot proof for people who are new to smoking like me!
Thanks for the knowledge. You should post a video of your hack!
@@SlapYoDaddyBBQ I may do that. 😀
Did the pellet pro controller fit perfectly or did you have to do some fabrication?
I have thought about buying one for one of my gorilla grills
@@motowncooking6125 It came standard with the Silverbac Alpha
He definitely didn’t like the bark. I can tell.
All smokers have pros and cons so it's the pitmaster's role to get the best results from their equipment
That was painful watching you lower the temp. Lol.
I’d never inject meat, it would show how insecure I feel about my own cooking skills. Plus they usually taste weird and or take away from the natural flavoring. Not bashing anyone who does. If you are worried about over cooking, make sauce ie lamb sauce and baste the meat.
Hey Scott, love what you cook and love how you cook it. Don't listen to others and do it your way! Keep spreading BBQ love!
LOL what? Why do you feel that way?
@@ryanwatson6911 Because it's always about the Pitmaster and never the Pit or Meat - Harry Soo
Yeah I commented before the edit. Thank you for explaining why you felt that way. I can definitely see your point of view.
@@ryanwatson6911 I cook central tx bbq ie Franklin-style. Harry will confirm, this style is very minimalistic and very technical. In the culinary world, there are three master ways to enhance quality and flavor: aging, smoking or sauces. Injecting tries to artificially combine smoking and sauces together, which create flavor ranging from the weird to unique. The main issue with injecting is that amateurs who try to do this often over inject which loses the natural flavor or worse they puncture the meat in which you lose both the natural and injection flavorings.
Harry please step away of easy bake ovens. You are the master of fossil fuel cooking.
Hey Daniel, we love all forms forms of cooking and cooking devices. So long as you're spreading BBQ love, you can boil your ribs and I would eat some! :-)
@@SlapYoDaddyBBQ seriously?
@@danielploy9143 yes, I actually have eaten boiled ribs and then charred and burnt w Kraft BBQ sauce because the person said they make the best ribs in the world. My goal is to encourage the spread of love and kindness and my BBQ efforts are merely the vehicle to do so! ruclips.net/video/i1q7mMrPWwI/видео.html