Thanks for your support and kind words. When I got laid off as a 747 pilot 40 years due to the oil crisis in the 80's with Singapore Airlines, it turned out to be a good fork in the road as I ended up at Texas Tech. My buddies who returned to the airlines after the oil crisis are now out of a job. God bless America and its people during these trying times.
I was at Tech for music school until 87..just ordered a Kamado Joe 2 coming in a week..! Enjoyed your vid very much, love to you from Utah, if you’re ever out this way, I’ll look you up!
Harry, I learned two important things in your basic class. One, I've been regulating my pit temp backwards and after hearing your explanation, it now makes perfect sense. Two, never thought about putting the wood chunks UNDER the charcoal. Great video and you have another new sub.
You are the first Ive seen do a hot and fast brisket video. I did about 3 of them about 10 yeara ago for a party and everyone said they were great! I told a few friends one day when they were talking about a 12 hour 14 hour brisket, how good mine came out and they laughed and doubted. I feel vindicated now. I used the same techinique, hot and fast till nice dark bark then wrapped for about another hour or so can't recall. I do occassionaly make some low and slow ones but it's usually just an excuse to play with fire and drink lol.
LOL! I have 50 brisket videos whee I show my black belt tips for the four brisket methods 1. U-LnS, 2. LnS, 3. HnF, 4. U-HnF Please take a look when you have time. Thanks for stopping by! ✋️
I love basic seasoning, huge oak pit, cook at 275 till internal temp hits 160 in the “Cap”, then wrap her up & crank heat to 300f & cook a few more hours till you can poke with temp probe & she feels like butter 🤷♂️ Turns out great every time
A big thank you to Harry for this video. I'm 65 years old, cooked many a brisket over the years, none that I have been proud of. I was a cook @ 225 degree forever cook. I watched this video, followed Harry's instructions to the letter and cooked a brisket for our neighborhood get together during Covid 19. I was especially impressed with the wood chunks being used for "doming" the brisket to create bark. My brisket was wonderful and received accolades. Moist, tender and so favorable! Thanks Harry for providing this old man with a method to make mouth watering brisket. I will be repeating the process for years to come. My son asked me to repeat on July 4th.
@@SlapYoDaddyBBQ This past week I was asked to provide the brisket for one iof our friend's birthday party. I passed praises from guests onto your great advice and recommended they check out your brisket black belt tips for themselves on RUclips.👍
I just cooked my first brisket today. I’ve researched for a couple months and I used Harry’s tips. Had about 15 people at my house. They all loved it. I’m so happy. Thank you Harry. You are the Master.
Watched this on Thursday and bought a 14lb Angus brisket Saturday, thank you for the tips Harry! I took 4 of your tips and added them to the backyard arsenal - celery seed, wood under the coals, wood chunks to prop up the meat, and the higher temp cook (300-350). I had 10 to feed on Sunday so used a trick where I smoked and wrapped on Saturday, cooled it fast under ice and brought back to temp and tenderness Sunday. I didn't spray the meat, forgot. Results were my best ever and I dare say compare favourably with the best I had in Austin or Lockhart on a visit this summer. Thanks again!
Harry, I followed this rub recipe and cooking technique exactly, and using the words of my guests, I “knocked it out of the park”. Thanks for sharing that BBQ Love you are famous for.
Yep i concur , celery seed is like crack for carnivores ! Leaves an nearly undectable, curious aftertaste ,requiring more tasting ,leading to craving more ! Thanks .
Dang Harry I watched brisket videos all over. Your class breaks down the fundamentals to barney level! Very good very informative class. My hats off to you sir!
Since I'm here in California quarantined in my house, I decided to tackle a Brisket since I have time on my hands. This video seems like a definitive guide on smoking a Brisket backyard bbq style. I appreciate how thorough you were explaining everything. I have a jar of Skippy and I'm all set! Thanks!!
Give it a go and let me know how it came out. When you are bored and have time to learn more, here are more tips 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 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
Happy to hear you had a good experience cooking brisket. If you want to learn more methods, here are a few more 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 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
I’ve only done two briskets so far, and anecdotally the celery seed I ground in the first one truly did produce a much more pronounced smoke ring. My problems were temperature and time..low and slow always intersects with bed time, then I’m stuck..they were great briskets, but, I turned them more pot roasty by keeping them at 170 for too long. The first one after smoking and holding I trimmed the too crusty and fatty bits, then simmered with beef broth, red wine and some homemade bbq sauce..truly amazing pulled brisket. Second one I tried a different rub, and injected. Better flavor, more juicy, less smoke ring. You could see the meat plump up on the grill. Same problem though..I cooked for too long wrapped. . I’m trying again...
This is the first time and the last time I watch any of your videos. If I start following your BBQ directions and I get good at smoking meat and if it comes out even half as good as you made in this video, I'm going to smoke meat all the time. And that only leads to one thing, gaining weight. I hope you can understand my dilemma? Man that looks so good.
I wish I had found your video before I cooked my brisket yesterday. Mine wasn’t that flavorful or tender. :( I look forward to trying your fundamental techniques on my next brisket!
Being a member of CBBQA, I've had the pleasure of meeting and learning from Harry. He's a terrific teacher and willing to share all that he has learned. I have a green egg and this is my go to recipe for hot and fast brisket. Got an 18.9 lb USDA Prime brisket from Costco and trimmed it aggressively. Purchase weight was 33% more than the video so I figured it would take a little more time. Used Harry's beef rub and let it set overnight in the fridge. Before cooking I let it sit on the counter for an hour to warm up. Cooked it for 4 hrs at 400 and meat temp measured 145. I diligently spritzed the meat every 30 min with water. Wrapped it butcher paper and foil as Harry instructed, dropped the temp to 300 for 2 hrs and then 250 for an hour. Meat tenderness passed the peanut butter test and temp was 210. It rested for 1.5 hours. Brisket was done on time for dinner. My guests loved it. Thank you Harry for sharing your knowledge.
That was good for me to watch. I’m a beginner in most aspects and have never cooked a brisket. My goal is to cook a tender, flavorful and juicy brisket. Will a Weber Smoky Mountain give same results? I’m looking to buy a 22” WSM.
thanks for watching Aaron. Please see my WSM videow. Any Weber 14, 18, or 22 will get the job done. It's always about the pitmaster and never about the pit! Weber Charcoal Summit 1 - ruclips.net/video/nIXG_y3tPCcW/видео.htmleber Charcoal Summit 2 - ruclips.net/video/ANO6Anc9XwQW/видео.htmlorld's Smallest Kettle Grill - ruclips.net/video/0VKPVZNim0cT/видео.htmlamale Pot Smokey Joe - ruclips.net/video/HsxnNX6LXI4h/видео.htmlttp://virtualweberbullet.com/miniwsm.htmlWeber 14 - ruclips.net/video/ur2Shg_5bE4T/видео.htmlurbeque - ruclips.net/video/tiU7Qlj2yDgS/видео.htmletup WSM - ruclips.net/video/dOctn85Y-nkC/видео.htmllean up WSM - ruclips.net/video/E7FWJFvare0/видео.html
This is an old video. I bought Prime from Sams for $4.35 for my class a couple of weeks ago. I was in Austin, San Antonion, and Houston over the weekend (see my TikTok, IG, Fb) and prices are about the same.
Thank you for going back to basics. This is a great idea for a series of videos. I like the MJ reference to learn and practice the fundamentals of anything that we try to do. I find that I attempt to "get fancy" with technique before I even have mastered the beginning steps. So, thanks for bringing back the basics.
Hey John, I find it's good practice to get ready by just focusing on the basics. If this video works out and is helpful, I'll do more "Fundamentals" videos. Thanks for stopping by.
I love chef's that focus on basics, I totally agree with your logic. My only question is: when you use a float board (any board that is not stationary), why you went with wet napkins? I will usually use cling wrap, I used to use either one of my chef rags or paper towels, but my boy showed me cling wrap and I haven't gone back, unless that is my only option. Have you tried that out before, and if so, why do you personally prefer napkins/kitchen paper? Thank you for your time and keep up the great work.
Both SP and SPG combo are good for brisket. I made my own special formula - slapyodaddybbq.store/collections/rubs/products/syd-texas-brisket-magic-rub-12-oz?variant=41518954774689
Thank you so much, I actually have a brisket that I was going to smoke this weekend. This video is absolutely perfect, and lessons from a decorated champion pit boss.... can't ask for more than that.
Thanks. Be sure to review my 10+ brisket videos so you can be a black belt in no time. Also I have 140+ videos into 23 Playlists 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
Awesome video with incredible fundamentals. However, do not listen with headphones on. All the tapping on the exhaust cap and intake will have your ears ringing!
One other question regarding seasoning… I was thinking about doing ‘two coats’ of seasoning… School of thought here is: 1st layer is to us this seasoning I like ‘killer hog’ seasoning… then the 2nd seasoning layer for bark purposes would be exactly what you did here in this video. What do you think?? Thanks!
Yes you can layer or you can use something formulated as a one-application rub - slapyodaddybbq.store/collections/rubs/products/syd-texas-brisket-magic-rub-12-oz?variant=41518954774689. Add my Umami Bomb and you have a potent combo - slapyodaddybbq.store/collections/rubs/products/syd-flavor-bomb-umami-rub-12-oz?variant=41518957985953
Harry, You've knocked me out with that black belt move you made with the celery seed. I'm going to try it out. Thank you for all of you videos. I follow your techniques to the t and now my barbecue is amazing according to what my friends and family say. Thank you so much.
Man this is a huge help. I been swing for the fences in the dark.. It's also nice seeing you keep it simple.. Not every one has monster smokers. I use my 26 inch kettle..
Brother Harry I tried the celery seed and this was my best brisket I’ve ever made!! Thanks to you brother!!👏🏻 you da man!! Keep putting out your awesome videos! 💙 all you do to help us regular guys become pit masters!!👏🏻
1.5M views. I proudly own many of them as I pick up a little more info, each cook. Harry makes even a Yellow ‘Mustard’ belt cook look like a Black belt. Only question was... how long before you start to spray? I’ve been waiting about an hour then spray every 20mins. Keep up the great video Harry. I am fan!
@HarrySoo Absolutely great video! I've always admired your work as I'm a self taught, budget cook myself (videos or articles). I like to experiment with many things in and off the cooker!...anyhow, was the total brisket cook 4- 4.5 hours not counting the rest period? Thanks Harry... can't wait to look into your product lines!
Planning on 2, 5.5lb briskets tonight. Slow cook at 225 with a IT to pull at 200? Will this work ok? May be a 7-9hr smoke on my camp chef woodwind with a 1-2 hr rest. Your thoughts?
For small briskets, I like 275F for a quick crust process with hickory. After brisket crusts in about 3-hours, wrap immediately with some beef broth and cook in 250F oven until probe tender.
Bro, I have volume all the way up and can't hear a word you are saying. I'm sure you are a great cook and a great teacher, but you could work on your production values.
Harry I'm cooking a 8lb brisket. I have a regular BBQ pit. How long should I cook?, what should the internal temperature be? And how hot should temp be?
Thanks for the tips on preparing a "quick" backyard brisket. After roughly 3 hours on the grill at 400, how long can I expect it to take after wrapped and placed in a reduced heat oven? I know you said to gauge doneness with the bamboo skewer AND a meat thermometer, but I sure don't want to keep opening the oven to poke it with the skewer. Thanks again for sharing your skills!!
Thank you for sharing this video. I’m attempting my first smoked brisket tomorrow and getting ready today! Your video was invaluable. Sending my husband to the store for a bottle sprayer and celery seed!! LOL. Thanks!!!
I never get tired of watching fundamentals. No matter how good we think we are, we are all just one big mistake away from ruining our smoking or BBQ masterpiece. I make mistakes all the time and they are usually mistakes where I break some fundamental rule.
For me the reason why is time. I usually don't have 12 hours to hang around the cooker. 5 or 6 hours is much easier to find that time. With very similar results I find. I recommend to try it!
Hello Harry, I imigrated from Australia and thought I knew how to Barbecue..... wrong. Your video series has open a whole new world, awesome, easy to follow and the results are fantastic. The family has asked for another. Love your teaching technique. The idea to put your wood at the bottom of your charcoal was a huge Ah Ha.
How'dy mate. I have numerous Grand Champion students from Perth, Melbourne, Brisbane, and Sydney from my classes down under. Hope to meet you in one of my future US classes.
Thank you so much! I have one complaint, though. At the end, where you are tasting the finished product and holding a piece up for the camera -- WHY ARE YOU TORMENTING US, SO?!? OMG, now I want some brisket.
From a new brisket cooker I want to say Thank You so very much for sharing your knowledge freely! Very informative! Also thank you for your time in making the video! Thank you sir!
Do any of you GREAT BBQ men ever go to your local butcher? I don't think so. The way I see it, you're all going to some supermarket where the meat comes packed in plastic. GO TO YOUR LOCAL BUTCHER. Your meat will be well hung and not have all the water you are paying for in the packed meat. KEEP YOUR BUTCHER. He'll give you bones for nothing.
Say hey Black-belt BBQ Master, awesome video. Your easy and precise tutelage is appreciated. I have been doing backyard bbq for 35 years and must say thanks so much. Can't wait to try your quick and easy method. Will wait a few weeks due to work schedule. Bee Well, stay safe from Denton Co. Tx. Regards, dog bugler
I like this, its not a super-all-day cook and still looks great and i'm sure it tastes great, not knocking Franklins bbq brisket as his looks great too, just nice to know you can actually cook a brisket and turn it into something special without it taking all day, good vid man.
Very helpful I've cooking everything but a brisket cooking one now hopefully comes out as good. Thx for all tips. Would love to get some seasoning from you.
Hey Lasse, I show you my black belt tips so you can up your game. I like the challenge of solving problems so I use an engineering perspective in my cooking which sometimes are simple solutions to complex problems such as lack of non-enzymatic Maillard-based browning of amino acids (aka crust) on my brisket! :-)
Hi Harry, Cool video man! I gotta check out your other videos, this was the first one I'd seen. I have a question about your initial smoking temperature. I'd never seen or heard of people smoking at 400F before. Could you give me your reasoning for smoking at such a high temp?
Yes, I use only water and have won all my 1st place brisket awards using plain ol water. Less is More. Thanks for stopping by. Be sure to watch my other brisket videos to up your game. 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 12 H-n-F Comp Fundamentals - ruclips.net/video/VUG9MvuCWBQ/видео.html 7 Fundamentals Weber Kettle - ruclips.net/video/IRwSk91PgUs/видео.html
Thank you so much! Idk why i have this random interest in bbq all of a sudden. Lol ive been watching so many channels and videos like yours this past month and i will say i enjoy it very much. I look forward to actually putting what ive leaned to the test one day. Then at family gathering i can teach the men in my family a thing or two about bbq....especially since no women in my family has any idea what this stuff is..lol I have to rinse my meats tho..lol i part raccoon. I just clean my kitchen after i cook, which is what i do every night anyway so no big deal...lol
Hey Voila, thanks for stopping by. Since 2008, I've taught 200 classes and 3,000+ pitmasters including many women. I trained the first woman Grand Champion pitmaster in Arizona (Jennifer Duncan - Whiskey Ranch BBQ) and California (Sylvia Curry - Lady of Q). Some of the best I know are women! ruclips.net/video/5cq0lrN6iDE/видео.html
@@thomaskarkar417 One of the main reason why my students are successful and win Grand Championship is I teach them NOT to follow time nor temperature. Cook using science and remember that BBQ is ready when it's ready so don't hurry. It's a three-step process to awesome BBQ: 1) cook until crust sets regardless of time, 2) wrap in foil or butcher paper, and 3) remove from heat (smoker or oven) when probe tender. BBQ is like playing golf. You can play the course on Monday and get a certain result. When you play the same course on Tuesday, the number of strokes and time to play the game is not the same as the first day so specifying time is not as crucial than ensuring that every hole is played properly. Good BBQ is like playing a perfect round of golf. Pick the right meat (genetics, shape, size, symmetry, striations), trim and fabricate properly, apply injection and rub, marinate, set up smoker with the right wood, thermodynamics, drafting and venting; cook until crust sets. Apply right amount of atomized liquid to aid the Maillard Reaction, wrap at the perfect moment to render the connective tissue with mop of your choice; apply BTU until check with bamboo skewer for the perfect moment to remove. Notice there is no time nor internal temperature in my process. This was good enough for 100+ first places including KCBS 1st Place USA Ranchers Reserve Beef Cup. I share my tips and tricks and hold nothing back because I want you to be successful and become an ambassador of BBQ love! Cheers, Harry www.slapyodaddybbq.com/contests/awards/
Hello Harry. I've never used butcher paper or even wrapped my brisket and had great success. But always looking to improve. What does wrapping in butcher paper do for the cook and at what temperature did you wrap? Thanks!
Harry, I just used this video and a couple of your others to do my first cook ever with a Costco prime brisket on brand new Rec Tec 700. Used your Dalmatian plus celery seed rub on one half and some Rec-Tec rubs on the other. Cooked fast and hot and it turned out great!! Family preferred your recipe!! Thank you for all you do and are doing!! As a retired AF aviator (B-52s) and I read you were a pilot, I can relate to how you apply the same kind of discipline aviation requires to your barbecue, never straying from the basics. I “spread some love” sharing brisket with 3 neighbor families and without your example, would never have had the confidence to do this. THANK YOU!!! I hope you will continue posting videos, even if you decide to trim back. My best to you!!
Hello Harry, really enjoyed your video, do you have a book that is available with all this information, I have instantly become a fan and will definitely be following your methods, also do you have regular classes in your area ?
Hey Kenny: I have several knives I like and they are on my Amazon store page - tinyurl.com/yb9o526a Also, feel free to watch my knife videos Best Pitmaster Knives - ruclips.net/video/RRarBWyglwM/видео.html Knife sharpening - ruclips.net/video/__n2LtInFKU/видео.html Whetstone sharpening - ruclips.net/video/e_c3bC2W86w/видео.html
Hey, Mr. Harry great video as usual!! Have you ever won a brisket contest without using a black pepper rub? Because of contrary belief, not all parts of Texas use salt and black pepper rubs. Mostly central texas does. I just wanted to point this out because not all Bbq restaurants in texas are going to sell black pepper rubbed brisket. And it also depends on the culture of the people. Kind of like the difference between Cajun and Creole cooking in Louisiana. Because in southeast texas where I live most of us use a kind of offset (rib rub /beef broth or just salt, a little sugar, a little cayanne pepper, and beef broth) type of recipe because a lot of people don't like the black pepper taste. They like a cleaner smoked brisket taste especially kids and when we make our Texas-Sized Stuffed Brisket Giant Baked Potatoes!! My grandfather was a pitmaster as am I and a lot of my neighbors are from the midwest and east coast and they always tell me that they don't like the heavy black pepper taste on their brisket. Much love!! And as always!! You Da Man!!
yes, there are many regional brisket flavors in Texas. From Lubbock (Texas Tech is my alma mater), to Dallas, Austin, and Houston. Bill Dumas - ruclips.net/video/Jq3rltHR7UI/видео.html David Klose Carla Hadley - ruclips.net/video/2IkUdGKDv7U/видео.html Franklin Feast - ruclips.net/video/W7kh9P9V3UM/видео.html Franklin Pits - ruclips.net/video/ebCGuEZPCOE/видео.html Pecan Lodge & Lockhart - ruclips.net/video/_828pVm6Nc4/видео.html Pinkertons Houston - ruclips.net/video/cQ3YqfrMNBI/видео.html Houston v Austin - ruclips.net/video/j0Dqz29l_o8/видео.html Turkey Leg Hut - ruclips.net/video/9wt7iu2pfZ8/видео.html Junior Urias 2018 - ruclips.net/video/pNiiX7_Cl60/видео.html Junior Urias 2019 - ruclips.net/video/H-SATIusWLg/видео.html Junior Urias 2019 Restaurant - ruclips.net/video/6z_pY9aNDiI/видео.html Junior Urias 2019 Pits - ruclips.net/video/5hkSNrg_j7Q/видео.html
Love back to you Herman Orquiz! Keep spreading BBQ love in this world and the little boomerangs will come back and hit you on the side of your head much bigger than you can possibly imaging. I'm living proof that love makes the barbecue smoke go around.
I'm so excited! My brisket bark is great and I'm finishing it off in the oven. Your videos have given me so much cooking confidence with the tougher cuts of meat. Thanks for the links to the chimichuri. I'll also return for some tri tip videos. Thanks for sharing open source information for BBQ Love. Sincerely, Martha
@@SlapYoDaddyBBQ thoughts on finishing on an electric roaster oven? you know like the ones used for turkeys around holidays? Im thinking of smoking then finish to temp in electric roaster.
Thanks Harry! So far I'm mostly pork shoulders, ribs, and chicken. I have yet to do brisket. Well except for a disaster when in Texas with best friends over Christmas who insisted I do a brisket (which I had never cooked) sans anything resembling a smoker. Well, their dog liked it, I think. But here in So Cal, I'm thinking a PBC and doing brisket that way. Have you tried that method yet?
Harry, I have always leaned towards the low and slow style cooking, but after watching this video, I am ready to try a hot a fast cook on my next brisket. Like other comments, how often are you spraying / spritzing your meat and with what? Like the peanut butter, celery seed, and wood chunks tip. Thanks for your video.
Hey Brandon I suggest you browse my 12 other brisket videos so learn the pros and cons of various methods to extract the method you prefer. Thanks for stopping by
The spray bottle - are you using just water or some secret juju sauce? Love the video and will try this method out soon. Lots of great tips here. 460 thumbs down must be from your competition.
You'll be a black belt in no time. I trained many women grand champion pitmasters the past 10 years. ruclips.net/video/5cq0lrN6iDE/видео.html More brisket black belt videos to watch when you have time Belinda 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 12 H-n-F Comp Fundamentals - ruclips.net/video/VUG9MvuCWBQ/видео.html 7 Fundamentals Weber Kettle - ruclips.net/video/IRwSk91PgUs/видео.html
Hey BBQ Pit Dog, happy to help you master barbecue so you can spread BBQ love. Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)
Good vid except I cannot believe you just contaminated that jar of Skippy by poking the skewer in the meat then in the peanut butter. A HUGE no no! Please don't let anyone eat that Skippy now..!
You are very welcome. Be sure to watch my other brisket videos when you have time. 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 12 H-n-F Comp Fundamentals - ruclips.net/video/VUG9MvuCWBQ/видео.html 7 Fundamentals Weber Kettle - ruclips.net/video/IRwSk91PgUs/видео.html
I noticed some briskets have partial cuts on the side of the point. It seems butcher is checking for marbling. Would it affect the cooking process? Thanks.
Hey, I was an IT guy, then project engineering on water and wastewater facilities, who loves to smoke on weekends. Being from the other coast, I always do pork. Then I tried a brisket. Made burnt ends out of a flat. As I was a novice, with brisket, I didn’t know any better and the boss lady demanded. The universe smiled upon that beef and I got lucky. Turned out to be the best thing I have ever smoked. I don’t know if or when you might be near South Florida, would love to see you live. Thank you for the vids, NdZ
Hey fellow IT and BBQ brother. Thanks for stopping by. Hope to visit South Florida again and next time under better circumstances ruclips.net/video/GIMDp_zDw7A/видео.html
Hey Harry, Awesome vids and your comment on Amazon helped me to buy my first pit, a Weber Smokey Mountain 18. Just curious what temp I should be shooting to cook brisket on my WSM? In this video you suggest hot and fast at 400, but should I be doing a different temp on the WSM like 250-275 as you recommend in the Amazon review? Thanks so much again for all the information you out out to help newbs such as myself spread BBQ love!
Harry Soo is a living example of the American dream. He comes here as an immigrant, wears a cowboy hat, and wins BBQ championships. Keep it up Harry!
Thanks for your support and kind words. When I got laid off as a 747 pilot 40 years due to the oil crisis in the 80's with Singapore Airlines, it turned out to be a good fork in the road as I ended up at Texas Tech. My buddies who returned to the airlines after the oil crisis are now out of a job. God bless America and its people during these trying times.
I was at Tech for music school until 87..just ordered a Kamado Joe 2 coming in a week..! Enjoyed your vid very much, love to you from Utah, if you’re ever out this way, I’ll look you up!
That's not a cowboy hat!
@@RG-du9sr Ouch! I could only afford a straw hat but have a Stetson now! Yee haw!
Rafael Gutierrez I’m from Michigan so I don’t know better.
1. Meat- 1:24
2. Equipment- 2:38
3. Trimming- 3:46
4. Seasoning- 8:38
5. Fuel- 13:14
6. Pit- 13:47
7. Temperature Control- 20:00
8. Spraying- 21:52
9. Wrapping- 22:30
10. Tenderness- 23:42
Slicing- 25:40
Thanks Mr. Green for providing a TOC!
Harry, I learned two important things in your basic class. One, I've been regulating my pit temp backwards and after hearing your explanation, it now makes perfect sense. Two, never thought about putting the wood chunks UNDER the charcoal. Great video and you have another new sub.
Thanks Michael for stopping by and supporting my channel
I also learned it the other way around. I’m definitely going to give this a try.
Harry I had a question what if you are using a side by side smoker instead of the one you used in this video?
I’ve watched a ton of these types of videos. This dude gets how to deliver the important info quickly and succinctly. A+
Thanks Mac for giving me a passing grade! www.yelp.com/biz/slap-yo-daddy-bbq-diamond-bar
Sorry that's explained
Do you do 1 on 1 training? I can come to you to learn this and other stuff. I’ll buy my own meat when I get there.
Bravo Harry, thanks for being so magnanimous with your knowledge....it is greatly appreciated.
You're very welsome! Feel free to binge watch my 100 videos when you have time and let others know about my channel. Thanks.
You are the first Ive seen do a hot and fast brisket video. I did about 3 of them about 10 yeara ago for a party and everyone said they were great! I told a few friends one day when they were talking about a 12 hour 14 hour brisket, how good mine came out and they laughed and doubted. I feel vindicated now.
I used the same techinique, hot and fast till nice dark bark then wrapped for about another hour or so can't recall.
I do occassionaly make some low and slow ones but it's usually just an excuse to play with fire and drink lol.
LOL! I have 50 brisket videos whee I show my black belt tips for the four brisket methods 1. U-LnS, 2. LnS, 3. HnF, 4. U-HnF
Please take a look when you have time. Thanks for stopping by! ✋️
I love basic seasoning, huge oak pit, cook at 275 till internal temp hits 160 in the “Cap”, then wrap her up & crank heat to 300f & cook a few more hours till you can poke with temp probe & she feels like butter 🤷♂️ Turns out great every time
Amen Mike. Sounds like a great tasting brisket! :-)
A big thank you to Harry for this video. I'm 65 years old, cooked many a brisket over the years, none that I have been proud of. I was a cook @ 225 degree forever cook. I watched this video, followed Harry's instructions to the letter and cooked a brisket for our neighborhood get together during Covid 19. I was especially impressed with the wood chunks being used for "doming" the brisket to create bark. My brisket was wonderful and received accolades. Moist, tender and so favorable! Thanks Harry for providing this old man with a method to make mouth watering brisket. I will be repeating the process for years to come. My son asked me to repeat on July 4th.
Awesome Steve, I'm just a few years behind you. Keep spreading BBQ 💘
@@SlapYoDaddyBBQ This past week I was asked to provide the brisket for one iof our friend's birthday party. I passed praises from guests onto your great advice and recommended they check out your brisket black belt tips for themselves on RUclips.👍
@@stm0041 Wow! Happy to hear! Keep spreading BBQ love!
Very impressed you take the time to answer everybody's questions! A true master! Thank you!
Happy to help you master BBQ!
Fantastic video Harry! Very detailed and informative for sure my friend!
Hey Greg, we should get together again and cook some briskets! How did the Wagyu come out? Can't wait to see your video.
I just cooked my first brisket today. I’ve researched for a couple months and I used Harry’s tips. Had about 15 people at my house. They all loved it. I’m so happy. Thank you Harry. You are the Master.
Convinced the wife to get a Costco membership just to get prime brisket 😂😂😂
Well worth it. That trip to pickup the prime brisket will wind up costing you $300 though, watch.
Good for you Joseph!
PK I actually got a 16 lb brisket usda prime from sams club for $40
Devinator13 Wow great deal. I just got a 6 lb brisket flat from Staters and paid $50!
Watched this on Thursday and bought a 14lb Angus brisket Saturday, thank you for the tips Harry! I took 4 of your tips and added them to the backyard arsenal - celery seed, wood under the coals, wood chunks to prop up the meat, and the higher temp cook (300-350). I had 10 to feed on Sunday so used a trick where I smoked and wrapped on Saturday, cooled it fast under ice and brought back to temp and tenderness Sunday. I didn't spray the meat, forgot. Results were my best ever and I dare say compare favourably with the best I had in Austin or Lockhart on a visit this summer. Thanks again!
Keep spreading BBQ love!
Harry, I followed this rub recipe and cooking technique exactly, and using the words of my guests, I “knocked it out of the park”. Thanks for sharing that BBQ Love you are famous for.
Awesome Scott. Keep spreading BBQ love!
thanks my sdobn will only watch my video f0pr then decojdns can you help me withg the splap daddy bbq biscuots 1789 code
Yep i concur , celery seed is like crack for carnivores ! Leaves an nearly undectable, curious aftertaste ,requiring more tasting ,leading to craving more ! Thanks .
You know it man! Thanks for stopping by.
Dang Harry I watched brisket videos all over. Your class breaks down the fundamentals to barney level! Very good very informative class. My hats off to you sir!
Since I'm here in California quarantined in my house, I decided to tackle a Brisket since I have time on my hands. This video seems like a definitive guide on smoking a Brisket backyard bbq style. I appreciate how thorough you were explaining everything. I have a jar of Skippy and I'm all set! Thanks!!
Give it a go and let me know how it came out. When you are bored and have time to learn more, here are more tips
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
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
Just smoked a 9 pound brisket today. 3 hours in an offset smoker at 400 and 3 hours in the oven at 275. It was AMAZING! Thanks Harry Soo!
Happy to hear you had a good experience cooking brisket. If you want to learn more methods, here are a few more
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
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
I’ve only done two briskets so far, and anecdotally the celery seed I ground in the first one truly did produce a much more pronounced smoke ring. My problems were temperature and time..low and slow always intersects with bed time, then I’m stuck..they were great briskets, but, I turned them more pot roasty by keeping them at 170 for too long. The first one after smoking and holding I trimmed the too crusty and fatty bits, then simmered with beef broth, red wine and some homemade bbq sauce..truly amazing pulled brisket. Second one I tried a different rub, and injected. Better flavor, more juicy, less smoke ring. You could see the meat plump up on the grill. Same problem though..I cooked for too long wrapped. . I’m trying again...
Keep practicing. Rome was not built in one day!
This is the first time and the last time I watch any of your videos. If I start following your BBQ directions and I get good at smoking meat and if it comes out even half as good as you made in this video, I'm going to smoke meat all the time. And that only leads to one thing, gaining weight. I hope you can understand my dilemma? Man that looks so good.
May the BBQ Force be with you my Young Padawan! Obi-Wan-Harry
I wish I had found your video before I cooked my brisket yesterday. Mine wasn’t that flavorful or tender. :( I look forward to trying your fundamental techniques on my next brisket!
Oh no!
Same here 😂
@@SlapYoDaddyBBQ spa is cooking
Kudos to you Harry for knocking that time way down. Me, on the other hand, like to spend 18-24 hours on mine....more drinking time!
I will do an ultra low slow brisket video next time for folks who like more drinking time. :-)
You da man Harry! Always enjoy anything you put up. Learned a ton from you.
What up Harry... I was wondering where the link is for the food borne pathogens/contamination scientific article? Enjoy your videos... Thanks
Please try this link ask.usda.gov/s/article/Should-I-wash-meat-or-poultry-before-I-cook-it-Should-I-wash-fruits-and-vegetables-before-eating
"Three hour argument over any technique" lol...every backyard pit master is commenting "how they do it" but THANK YOU!!!!
Don't forget Jerry Springer fist fight! Remember for every 3 hours cooking you get 1 hour online so those keyboard cooks need not apply! :-)
Harry Soo my favorite is BTU is BTU is BTU 😂
When he added that extra rub to replace what fell off..u know that's brisket passion..
BBQ love and the madness of BBQ perfection!
Spraying with WHAT? He doesn't say???
Lee Ebbs yes does anyone know this answer?
Just read below that he was using only water
Being a member of CBBQA, I've had the pleasure of meeting and learning from Harry. He's a terrific teacher and willing to share all that he has learned. I have a green egg and this is my go to recipe for hot and fast brisket. Got an 18.9 lb USDA Prime brisket from Costco and trimmed it aggressively. Purchase weight was 33% more than the video so I figured it would take a little more time. Used Harry's beef rub and let it set overnight in the fridge. Before cooking I let it sit on the counter for an hour to warm up. Cooked it for 4 hrs at 400 and meat temp measured 145. I diligently spritzed the meat every 30 min with water. Wrapped it butcher paper and foil as Harry instructed, dropped the temp to 300 for 2 hrs and then 250 for an hour. Meat tenderness passed the peanut butter test and temp was 210. It rested for 1.5 hours. Brisket was done on time for dinner. My guests loved it. Thank you Harry for sharing your knowledge.
Thanks Marlene for your support and kind words!
Your genuine sincerity is great, thanks for the advice. You and Moe are my favorites on BBQ pit masters. Now take down Myron at the next event 😀
Thanks Mike for your support and kind words. Hope to run into Moe and Myron again in our travels.
Slappy Happy Bappy smappy tappy yappy hahahahahhahaahhahahahha
Slapilicious Brisket love back at ya Ray!
That was good for me to watch. I’m a beginner in most aspects and have never cooked a brisket. My goal is to cook a tender, flavorful and juicy brisket. Will a Weber Smoky Mountain give same results? I’m looking to buy a 22” WSM.
thanks for watching Aaron. Please see my WSM videow. Any Weber 14, 18, or 22 will get the job done. It's always about the pitmaster and never about the pit!
Weber Charcoal Summit 1 - ruclips.net/video/nIXG_y3tPCcW/видео.htmleber Charcoal Summit 2 - ruclips.net/video/ANO6Anc9XwQW/видео.htmlorld's Smallest Kettle Grill - ruclips.net/video/0VKPVZNim0cT/видео.htmlamale Pot Smokey Joe - ruclips.net/video/HsxnNX6LXI4h/видео.htmlttp://virtualweberbullet.com/miniwsm.htmlWeber 14 - ruclips.net/video/ur2Shg_5bE4T/видео.htmlurbeque - ruclips.net/video/tiU7Qlj2yDgS/видео.htmletup WSM - ruclips.net/video/dOctn85Y-nkC/видео.htmllean up WSM - ruclips.net/video/E7FWJFvare0/видео.html
$12.86 a lb! Wt! Prime here in Texas is $4.50. You must be in Cali. Another reason I would never live there! 🙄😬
This is an old video. I bought Prime from Sams for $4.35 for my class a couple of weeks ago. I was in Austin, San Antonion, and Houston over the weekend (see my TikTok, IG, Fb) and prices are about the same.
Thank you for going back to basics. This is a great idea for a series of videos. I like the MJ reference to learn and practice the fundamentals of anything that we try to do. I find that I attempt to "get fancy" with technique before I even have mastered the beginning steps. So, thanks for bringing back the basics.
Hey John, I find it's good practice to get ready by just focusing on the basics. If this video works out and is helpful, I'll do more "Fundamentals" videos. Thanks for stopping by.
Harry u r the man
I love chef's that focus on basics, I totally agree with your logic. My only question is: when you use a float board (any board that is not stationary), why you went with wet napkins? I will usually use cling wrap, I used to use either one of my chef rags or paper towels, but my boy showed me cling wrap and I haven't gone back, unless that is my only option. Have you tried that out before, and if so, why do you personally prefer napkins/kitchen paper? Thank you for your time and keep up the great work.
I will try your suggestion and use cling wrap next time. Thanks for the tip.
Hey Harry! For your seasoning do you every add garlic powder too? I hear about that, but haven’t tried it yet… Thoughts?
Both SP and SPG combo are good for brisket. I made my own special formula - slapyodaddybbq.store/collections/rubs/products/syd-texas-brisket-magic-rub-12-oz?variant=41518954774689
Thank you so much, I actually have a brisket that I was going to smoke this weekend. This video is absolutely perfect, and lessons from a decorated champion pit boss.... can't ask for more than that.
Thanks. Be sure to review my 10+ brisket videos so you can be a black belt in no time. Also I have 140+ videos into 23 Playlists
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
Awesome video with incredible fundamentals. However, do not listen with headphones on. All the tapping on the exhaust cap and intake will have your ears ringing!
Sorry about the clanking! Thanks for watching
One other question regarding seasoning… I was thinking about doing ‘two coats’ of seasoning… School of thought here is: 1st layer is to us this seasoning I like ‘killer hog’ seasoning… then the 2nd seasoning layer for bark purposes would be exactly what you did here in this video. What do you think?? Thanks!
Yes you can layer or you can use something formulated as a one-application rub - slapyodaddybbq.store/collections/rubs/products/syd-texas-brisket-magic-rub-12-oz?variant=41518954774689.
Add my Umami Bomb and you have a potent combo - slapyodaddybbq.store/collections/rubs/products/syd-flavor-bomb-umami-rub-12-oz?variant=41518957985953
@@SlapYoDaddyBBQ Great! Thanks Harry; how much beef broth do you add/pour per brisket as you wrap? Half of a can or??
Harry,
You've knocked me out with that black belt move you made with the celery seed. I'm going to try it out.
Thank you for all of you videos.
I follow your techniques to the t and now my barbecue is amazing according to what my friends and family say.
Thank you so much.
You are a barbecue hero Mario! Keep spreading BBQ love.
Man this is a huge help. I been swing for the fences in the dark.. It's also nice seeing you keep it simple.. Not every one has monster smokers. I use my 26 inch kettle..
Hey Juan, it's about the pitmaster and never the pit! :-)
Pause the Video at 7:00 mark. It looks like a baby calf sleeping. Does anyone else see this?
Brother Harry I tried the celery seed and this was my best brisket I’ve ever made!! Thanks to you brother!!👏🏻 you da man!! Keep putting out your awesome videos! 💙 all you do to help us regular guys become pit masters!!👏🏻
Bravo Juan! Keep spreading BBQ love! Be sure to watch my other brisket videos when you have time.
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
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
Thank you for your black belt secrets!!!💯💪🏻
You're very welcome. More here
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
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
1.5M views. I proudly own many of them as I pick up a little more info, each cook. Harry makes even a Yellow ‘Mustard’ belt cook look like a Black belt. Only question was... how long before you start to spray? I’ve been waiting about an hour then spray every 20mins. Keep up the great video Harry. I am fan!
Thanks for stopping by. Spray once you see crust starting to form
The legend Harry Soo!!!
Thanks for stopping by!
@HarrySoo Absolutely great video! I've always admired your work as I'm a self taught, budget cook myself (videos or articles). I like to experiment with many things in and off the cooker!...anyhow, was the total brisket cook 4- 4.5 hours not counting the rest period? Thanks Harry... can't wait to look into your product lines!
There are many ways so here are some
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
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
Planning on 2, 5.5lb briskets tonight. Slow cook at 225 with a IT to pull at 200? Will this work ok? May be a 7-9hr smoke on my camp chef woodwind with a 1-2 hr rest. Your thoughts?
For small briskets, I like 275F for a quick crust process with hickory. After brisket crusts in about 3-hours, wrap immediately with some beef broth and cook in 250F oven until probe tender.
Thank you! Just made my first brisket and I wish I had seen this first! Thank for sharing your wisdom :)
You are very welcome Brandon!
Bro, I have volume all the way up and can't hear a word you are saying. I'm sure you are a great cook and a great teacher, but you could work on your production values.
Sorry one of my first videos. Did not know what I was doing
Harry I'm cooking a 8lb brisket. I have a regular BBQ pit. How long should I cook?, what should the internal temperature be? And how hot should temp be?
275F pit until crusted, about 4 to 5 hours, wrap, into 275F oven 2 hours when probe tender
Thanks for the tips on preparing a "quick" backyard brisket. After roughly 3 hours on the grill at 400, how long can I expect it to take after wrapped and placed in a reduced heat oven? I know you said to gauge doneness with the bamboo skewer AND a meat thermometer, but I sure don't want to keep opening the oven to poke it with the skewer. Thanks again for sharing your skills!!
Check after 2 hours foiled in a 275F oven. You can get 5 pokes out of a single hole in the foil if you go N S E W and down the middle of the hole
@@SlapYoDaddyBBQ Thanks again!
Thank you for sharing this video. I’m attempting my first smoked brisket tomorrow and getting ready today! Your video was invaluable. Sending my husband to the store for a bottle sprayer and celery seed!! LOL. Thanks!!!
@@terridawson3105 best of luck!
I never get tired of watching fundamentals. No matter how good we think we are, we are all just one big mistake away from ruining our smoking or BBQ masterpiece. I make mistakes all the time and they are usually mistakes where I break some fundamental rule.
Well said!
🤔no covering the brisket in mustard prior to rubbing?
There are 27 schmears you can use. The wet injection serves the same purpose
Since I have discovered hot and fast brisket I will never go back to low and slow. Great tips on kamando heat
management.
Feel free to browse my many ways to cook brisket including a 2-'hour 14-lb one!
Why so? Isn’t the good ol Texas style bbq is steady and slow. I mean I’m far from being like Harry Soo . But my question is why?
For me the reason why is time. I usually don't have 12 hours to hang around the cooker. 5 or 6 hours is much easier to find that time.
With very similar results I find. I recommend to try it!
@@ericjohnson9080 I’m trying this next weekend!! So exited I don’t have to drink beers and bullshit all day. Wait.....yep still going to try it. Lol
Are you spraying water to get the crust and bark? Thx for a great video!
Smoke ring. See my Science of Smoke Ring video.
I have a master build smoker elictric what temperature do I set it on and how long can I smoke it on 275
275F will be 10-12 hours total time
@@SlapYoDaddyBBQ so 275 would be ok harry love your vedeo sorry I don't know much sorry to bother you
Hello Harry, I imigrated from Australia and thought I knew how to Barbecue..... wrong. Your video series has open a whole new world, awesome, easy to follow and the results are fantastic. The family has asked for another. Love your teaching technique. The idea to put your wood at the bottom of your charcoal was a huge Ah Ha.
How'dy mate. I have numerous Grand Champion students from Perth, Melbourne, Brisbane, and Sydney from my classes down under. Hope to meet you in one of my future US classes.
7:05 "Remember when Harry ups his game...he's gonna up your game" .....subscribed! 🇨🇦
Exactly what I did. This is loaded with info for a brisket newb like myself.
Thank you so much! I have one complaint, though. At the end, where you are tasting the finished product and holding a piece up for the camera -- WHY ARE YOU TORMENTING US, SO?!? OMG, now I want some brisket.
LOL! Please torment more with my 35+ how to cook brisket videos when you are in the mood! 😇😇😇
Making brisket for the first time ever and feeling really confident. Can't wait to share pictures of the finish product. Thank you Harry Soo!!
Good luck!
From a new brisket cooker I want to say Thank You so very much for sharing your knowledge freely!
Very informative! Also thank you for your time in making the video!
Thank you sir!
You're very welcome Johnny
Do any of you GREAT BBQ men ever go to your local butcher? I don't think so. The way I see it, you're all going to some supermarket where the meat comes packed in plastic. GO TO YOUR LOCAL BUTCHER. Your meat will be well hung and not have all the water you are paying for in the packed meat. KEEP YOUR BUTCHER. He'll give you bones for nothing.
Yes, trust your local butcher! I'm living proof! My fiance Donna whom you see in my videos is an actual butcher's daughter! :-)
He's right there's always a 3hour argument over any BBQ tip
Sometimes we also have a Jerry Springer fight too. :-)
Brisket in Ireland is pectoral and just behind elbow, ago call the flat or short rib, a little different
Also hard to get kosher salt is sea salt ok
Yes, sea salt is fine to use on brisket
Was fr stressing over all this trimming debate, dudes got a cowboy hat. I’m doing it this way. 🤠
LOL!
Say hey Black-belt BBQ Master, awesome video. Your easy and precise tutelage is appreciated. I have been
doing backyard bbq for 35 years and must say thanks so much. Can't wait to try your quick and easy method.
Will wait a few weeks due to work schedule.
Bee Well, stay safe from Denton Co. Tx.
Regards,
dog bugler
Hey Doug, thanks for stopping by. I show you H-n-F and L-n-S methods. I have an ultra low slow 21 hour brisket coming soon. Cheers. Harry
Dog burger? I wondered where ol shep took off to. I live entirely too close to 820 and 30..
Harry Soo - I didn’t hear any temps to pull and wrap at or times? Can you please share that
I like this, its not a super-all-day cook and still looks great and i'm sure it tastes great, not knocking Franklins bbq brisket as his looks great too, just nice to know you can actually cook a brisket and turn it into something special without it taking all day, good vid man.
Thanks See my Brisket Playlist for 15 other ways including a 2 hour fast cook
Very helpful I've cooking everything but a brisket cooking one now hopefully comes out as good. Thx for all tips. Would love to get some seasoning from you.
Hope you enjoy Brad! Thanks for stopping by.
I have a few championship products you can use to up your game! www.slapyodaddybbq.com/
When you wrap and put into the oven, what temp you run the oven on or put in high setting for broil?
I like 275F in the wrap phase
With one brisket under my belt this video was very informational. Thank you Harry!
Had no idea about the wood underneath. Makes complete sense though.
Hey Lasse, I show you my black belt tips so you can up your game. I like the challenge of solving problems so I use an engineering perspective in my cooking which sometimes are simple solutions to complex problems such as lack of non-enzymatic Maillard-based browning of amino acids (aka crust) on my brisket! :-)
Harry Soo brilliant!
Hi Harry,
Cool video man! I gotta check out your other videos, this was the first one I'd seen. I have a question about your initial smoking temperature. I'd never seen or heard of people smoking at 400F before. Could you give me your reasoning for smoking at such a high temp?
It's called Hot n Fast method. See my 15 how to Brisket videos via Brisket Playlist
What do you spray the brisket with? Water?
Yes, I use only water and have won all my 1st place brisket awards using plain ol water. Less is More.
Thanks for stopping by. Be sure to watch my other brisket videos to up your game.
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
12 H-n-F Comp Fundamentals - ruclips.net/video/VUG9MvuCWBQ/видео.html
7 Fundamentals Weber Kettle - ruclips.net/video/IRwSk91PgUs/видео.html
Thank you so much! Idk why i have this random interest in bbq all of a sudden. Lol ive been watching so many channels and videos like yours this past month and i will say i enjoy it very much. I look forward to actually putting what ive leaned to the test one day. Then at family gathering i can teach the men in my family a thing or two about bbq....especially since no women in my family has any idea what this stuff is..lol
I have to rinse my meats tho..lol i part raccoon. I just clean my kitchen after i cook, which is what i do every night anyway so no big deal...lol
Hey Voila, thanks for stopping by. Since 2008, I've taught 200 classes and 3,000+ pitmasters including many women. I trained the first woman Grand Champion pitmaster in Arizona (Jennifer Duncan - Whiskey Ranch BBQ) and California (Sylvia Curry - Lady of Q). Some of the best I know are women! ruclips.net/video/5cq0lrN6iDE/видео.html
That's literally me right now
After watching this video, I've learned that the word fundamental was repeated over 200 times...😳🥴🥴👏👏👏
What was the total cook time? About 3 hours at 400 to set bark, how long wrapped to finish?
Another 2-3 hours @ 275F depending on the size of your brisket and the grade
Kept on scrolling till I found the answer @ harry soo @ freddy twotimes , awesome
@@SlapYoDaddyBBQThank you , the total time should at the top of the comments
@@thomaskarkar417 One of the main reason why my students are successful and win Grand Championship is I teach them NOT to follow time nor temperature. Cook using science and remember that BBQ is ready when it's ready so don't hurry. It's a three-step process to awesome BBQ: 1) cook until crust sets regardless of time, 2) wrap in foil or butcher paper, and 3) remove from heat (smoker or oven) when probe tender. BBQ is like playing golf. You can play the course on Monday and get a certain result. When you play the same course on Tuesday, the number of strokes and time to play the game is not the same as the first day so specifying time is not as crucial than ensuring that every hole is played properly. Good BBQ is like playing a perfect round of golf. Pick the right meat (genetics, shape, size, symmetry, striations), trim and fabricate properly, apply injection and rub, marinate, set up smoker with the right wood, thermodynamics, drafting and venting; cook until crust sets. Apply right amount of atomized liquid to aid the Maillard Reaction, wrap at the perfect moment to render the connective tissue with mop of your choice; apply BTU until check with bamboo skewer for the perfect moment to remove. Notice there is no time nor internal temperature in my process. This was good enough for 100+ first places including KCBS 1st Place USA Ranchers Reserve Beef Cup. I share my tips and tricks and hold nothing back because I want you to be successful and become an ambassador of BBQ love! Cheers, Harry
www.slapyodaddybbq.com/contests/awards/
Harry So
Hello Harry. I've never used butcher paper or even wrapped my brisket and had great success. But always looking to improve. What does wrapping in butcher paper do for the cook and at what temperature did you wrap? Thanks!
wrap when crust sets. lock away your watch and thermometer. Either foil or paper is fine. I use foil when I use a mop.
Harry, I just used this video and a couple of your others to do my first cook ever with a Costco prime brisket on brand new Rec Tec 700. Used your Dalmatian plus celery seed rub on one half and some Rec-Tec rubs on the other. Cooked fast and hot and it turned out great!! Family preferred your recipe!! Thank you for all you do and are doing!! As a retired AF aviator (B-52s) and I read you were a pilot, I can relate to how you apply the same kind of discipline aviation requires to your barbecue, never straying from the basics. I “spread some love” sharing brisket with 3 neighbor families and without your example, would never have had the confidence to do this. THANK YOU!!! I hope you will continue posting videos, even if you decide to trim back. My best to you!!
Happy to hear. If my content is helpful, please consider Patreon.com/HarrySoo for exciting new exclusive content
Harry, did I miss it? What do you spray it with?
I use water. You can use other products too like beef broth, Worcestershire, soy sauce, apple cider, etc.
Hello Harry, really enjoyed your video, do you have a book that is available with all this information, I have instantly become a fan and will definitely be following your methods, also do you have regular classes in your area ?
No book unless you want to help me write one. See the 150+ videos across 25 Playlists!
#2019 Squad
Hey Harry,
Besides the boning knife, what's a good meat slicer knife? I like the one you used, any recommendations??
Hey Kenny:
I have several knives I like and they are on my Amazon store page - tinyurl.com/yb9o526a
Also, feel free to watch my knife videos
Best Pitmaster Knives - ruclips.net/video/RRarBWyglwM/видео.html
Knife sharpening - ruclips.net/video/__n2LtInFKU/видео.html
Whetstone sharpening - ruclips.net/video/e_c3bC2W86w/видео.html
A sharp one be best
The one that feels good in your hand and has some flexibility.
My cutting board does the same thing. Thanks for the wet paper towel tip Harry!
No water pan? Does spraying it account for the water pan?
no water so the crust forms better and faster. the water is for the smoke ring formation and to help keep the brisket moist
26:23! Whatdahell! mmmmm...... so realistic...
Hey, Mr. Harry great video as usual!! Have you ever won a brisket contest without using a black pepper rub? Because of contrary belief, not all parts of Texas use salt and black pepper rubs. Mostly central texas does. I just wanted to point this out because not all Bbq restaurants in texas are going to sell black pepper rubbed brisket. And it also depends on the culture of the people. Kind of like the difference between Cajun and Creole cooking in Louisiana. Because in southeast texas where I live most of us use a kind of offset (rib rub /beef broth or just salt, a little sugar, a little cayanne pepper, and beef broth) type of recipe because a lot of people don't like the black pepper taste. They like a cleaner smoked brisket taste especially kids and when we make our Texas-Sized Stuffed Brisket Giant Baked Potatoes!! My grandfather was a pitmaster as am I and a lot of my neighbors are from the midwest and east coast and they always tell me that they don't like the heavy black pepper taste on their brisket. Much love!! And as always!! You Da Man!!
yes, there are many regional brisket flavors in Texas. From Lubbock (Texas Tech is my alma mater), to Dallas, Austin, and Houston.
Bill Dumas - ruclips.net/video/Jq3rltHR7UI/видео.html
David Klose Carla Hadley - ruclips.net/video/2IkUdGKDv7U/видео.html
Franklin Feast - ruclips.net/video/W7kh9P9V3UM/видео.html
Franklin Pits - ruclips.net/video/ebCGuEZPCOE/видео.html
Pecan Lodge & Lockhart - ruclips.net/video/_828pVm6Nc4/видео.html
Pinkertons Houston - ruclips.net/video/cQ3YqfrMNBI/видео.html
Houston v Austin - ruclips.net/video/j0Dqz29l_o8/видео.html
Turkey Leg Hut - ruclips.net/video/9wt7iu2pfZ8/видео.html
Junior Urias 2018 - ruclips.net/video/pNiiX7_Cl60/видео.html
Junior Urias 2019 - ruclips.net/video/H-SATIusWLg/видео.html
Junior Urias 2019 Restaurant - ruclips.net/video/6z_pY9aNDiI/видео.html
Junior Urias 2019 Pits - ruclips.net/video/5hkSNrg_j7Q/видео.html
From my ❤ to yours,
U are the best.
Love back to you Herman Orquiz! Keep spreading BBQ love in this world and the little boomerangs will come back and hit you on the side of your head much bigger than you can possibly imaging. I'm living proof that love makes the barbecue smoke go around.
I'm so excited! My brisket bark is great and I'm finishing it off in the oven. Your videos have given me so much cooking confidence with the tougher cuts of meat. Thanks for the links to the chimichuri. I'll also return for some tri tip videos. Thanks for sharing open source information for BBQ Love. Sincerely, Martha
Hope your brisket comes out well Martha!
Harry Soo I was great! Sliced, vacuum packed for later too.
@@SlapYoDaddyBBQ thoughts on finishing on an electric roaster oven? you know like the ones used for turkeys around holidays? Im thinking of smoking then finish to temp in electric roaster.
@@chrisallen8583 that should be fine as BTU = BTU = BTU!
@@SlapYoDaddyBBQ “
Thanks Harry! So far I'm mostly pork shoulders, ribs, and chicken. I have yet to do brisket. Well except for a disaster when in Texas with best friends over Christmas who insisted I do a brisket (which I had never cooked) sans anything resembling a smoker. Well, their dog liked it, I think. But here in So Cal, I'm thinking a PBC and doing brisket that way. Have you tried that method yet?
Have not done on PBC yet and I don't see why not
Harry, I have always leaned towards the low and slow style cooking, but after watching this video, I am ready to try a hot a fast cook on my next brisket. Like other comments, how often are you spraying / spritzing your meat and with what? Like the peanut butter, celery seed, and wood chunks tip. Thanks for your video.
Hey Brandon I suggest you browse my 12 other brisket videos so learn the pros and cons of various methods to extract the method you prefer. Thanks for stopping by
Where can I purchase your shaker? What might be the best second choice shaker?
www.amazon.com/Cambro-Manufacturing-96SKRC135-Camwear-Shaker/dp/B015HJRGHI/?ref=exp_inf_pl_influencer-2e55962b
@@SlapYoDaddyBBQ Thanks.
Glitter bomb
You can get it on my Amazon page. Lots of goodies that have been torture tested by me tinyurl.com/y7m5xsab
At any Restaurant Supply Store
The spray bottle - are you using just water or some secret juju sauce?
Love the video and will try this method out soon. Lots of great tips here.
460 thumbs down must be from your competition.
Hey Chuck, I just use water. Good enough for 1st place KCBS Ranchers Reserve National USA brisket award. If you like brisket, I have a few more brisket black belt videos
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
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
I just bought my first smoker and looking forward to learning. I'm glad I found you. Thanks for sharing!!!
You'll be a black belt in no time. I trained many women grand champion pitmasters the past 10 years. ruclips.net/video/5cq0lrN6iDE/видео.html
More brisket black belt videos to watch when you have time Belinda
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
12 H-n-F Comp Fundamentals - ruclips.net/video/VUG9MvuCWBQ/видео.html
7 Fundamentals Weber Kettle - ruclips.net/video/IRwSk91PgUs/видео.html
Fantastic video Harry! Thanks for sharing your vast knowledge!
Hey BBQ Pit Dog, happy to help you master barbecue so you can spread BBQ love. Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)
Good vid except I cannot believe you just contaminated that jar of Skippy by poking the skewer in the meat then in the peanut butter. A HUGE no no! Please don't let anyone eat that Skippy now..!
Sorry, in case I did not clarify, you are supposed to use TWO skewers!
Thanks Harry. A fundamental reminder is always the best. thanks again.
You are very welcome. Be sure to watch my other brisket videos when you have time.
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
12 H-n-F Comp Fundamentals - ruclips.net/video/VUG9MvuCWBQ/видео.html
7 Fundamentals Weber Kettle - ruclips.net/video/IRwSk91PgUs/видео.html
Great video!
That brisket looks so good at the end... I really want to eat some now. ;__;
I noticed some briskets have partial cuts on the side of the point. It seems butcher is checking for marbling. Would it affect the cooking process? Thanks.
Those are meat cutter sloppy cuts.
Hey, I was an IT guy, then project engineering on water and wastewater facilities, who loves to smoke on weekends. Being from the other coast, I always do pork. Then I tried a brisket. Made burnt ends out of a flat. As I was a novice, with brisket, I didn’t know any better and the boss lady demanded. The universe smiled upon that beef and I got lucky. Turned out to be the best thing I have ever smoked. I don’t know if or when you might be near South Florida, would love to see you live. Thank you for the vids, NdZ
Hey fellow IT and BBQ brother. Thanks for stopping by. Hope to visit South Florida again and next time under better circumstances
ruclips.net/video/GIMDp_zDw7A/видео.html
Take a shot every time he says "fundamentals".
Cheers!
Just got outta the hospital...I DO NOT ADVISE THIS COURSE OF ACTION!
@@charleshutton9583 Be safe my friend!
Hey Harry,
Awesome vids and your comment on Amazon helped me to buy my first pit, a Weber Smokey Mountain 18. Just curious what temp I should be shooting to cook brisket on my WSM? In this video you suggest hot and fast at 400, but should I be doing a different temp on the WSM like 250-275 as you recommend in the Amazon review? Thanks so much again for all the information you out out to help newbs such as myself spread BBQ love!
Plenty of ways to cook brisket and please find the way you like from my 30+ brisket how-to videos. I have L-n-S methods