Harry another great lesson, I think I have seen all of your brisket video's. I don't care for the fast cooks, I will sick with the low and slow. Everytime I watch I learn something. Never get tired of it and I have been grilling for 20+ years. BBQ stars video's were really great. Hope they put together another one. A Ton of information .
Love your vids, learn something new every time. I now add celery seed to my brisket rub and everyone always asks what I do different from every other brisket they've ever tasted! Keep the knowledge comin' Harry, all of us novice smokers appreciate it.
Followed this for my recent SRF Gold Brisket (mostly) I used a different injection.. And it came out GREAT. So tender you could cut it with the edge of a disposable fork. Thanks again Harry!
Wow what a wonderful piece of meat. From start to finish. With each brisket video I see you do I still keep learning. But I really liked the motivation portion of the vid. So very well done, thank you. 👍😀
@@SlapYoDaddyBBQ glad you appreciate that I see those nuggets. Now this is both embarrassing and kinda funny. I'm hoping to see what you might eventually release on a vid from your visit up here but not necessarily what you might think. Oh sure my place was very embarrassing to see. It was at it's worst. Here's the thing, I was so happy to take you fishing and blown away with your amazing energy that although I was there when you cooked all that salmon I can't hardly remember what you did. So I am looking forward to you someday putting out that vid because I really enjoyed all 6 ways you did that salmon and want to cook them for my friends and family . Until then keep up your great work spreading BBQ love.👍🔥
@@victorbenner539 Thank your for your hospitality and friendship. Yes, the video is being edited so everyone can see the wonderfully delicious food we cooked together to celebrate the beauty of your rivers and the kind human spirit you have. And the baby salmon who gave up its life for our eating pleasure!!!
@@SlapYoDaddyBBQ I just realized that there is something special about your salmon I forgot to tell you. Fish biologist are able to estimate next year's salmon run based on how many "Jack " salmon returned this year. There not baby fish but definitely immature fish. Think teenagers. The more jacks this year the more mature salmon next year and from what I have seen so far this year it's looking very good for next year. I'm just hoping the Chinook come back better next year. Anyway I saw your reply before getting to bed so thank you. I'm very much looking forward to grilling those recipes for my family, they were so good.
The techniques you show, if incorporated into a backyard cook's skill set, will increase their BBQ status and produce consistently better BBQ. Wouldn't if be rewarding to hear more people say "I cooked it till it was probe tender" rather than "I cooked it 18 hrs" as if the length of the cook was the sole measurement of top shelf quality BBQ. Great job Harry, as always.
Soo Sifu: Thank you for the great video and motivational talk! The brisket looked appealing and delicious! Keep-up the great work! I enjoyed seeing Mr. Beans enjoying a piece of that delicious brisket - made me smile. Best wishes to you and the ohana, including the brisket-loving Mr. Beans! Much Aloha, Sifu! 🧧🤙🌺🥩
Wow, what a cook...2 questions, what is reason for the little pieces of wood directly under the meat...wouldn’t it be more uniform to spray the beef stock instead of pouring it, thx for sharing
Any method that wins you first place and $10,000 is a good method! I show you my secrets used to win 1st place USA KCBS Ranchers Reserve Brisket national cup that beat 5,000 teams. If you already cook better than me, don't change. Love what you cook and cook what you love
Cool video! That brisket was huge! I like looking at the marble. I want to eat it all! The brisket burnt ends look so tendor! Brisket love. Nice. 🥩🍻🍺🥃🚬👊
Afternoon harry . Yesterday I smoked my first brisket couldn't believe how good it came out I got me a wsm 18. And it performed great. My smoke ring was beautiful and it was all thanks to your videos . I learned everything on your channel thank you harry. I have a question is there anyway you can cook a turkey. I want to try and do one for Thanksgiving. JOE FROM SOUTHERN CALIFORNIA . WEST LOS ANGELES AREA.
Hey Harry, I used the Kosmos injection and my brisket came out like a salt block. I did as the package said and it was a prime . Maybe My spg had to much fine salt what do you think i did.
@@joshgreen9708 Give kosher salt the nod for all your rubs and seasonings. The grind of your salt could have contributed to the saltiness. A tablespoon of kosher and a tablespoon of a finer ground salt will have a significant difference in saltiness.
Hello Harry - great review video for putting all the techniques together. Would you recommend wrapping in pink butcher paper rather than foil @ the end? I've found the foil steams the bark more than the paper wrap does. What are your thoughts? Thanks.
Your queation is 3 hour argument and Jerry Springer fist fight. My process is, if no mop either paper or foil is OK. If 10 oz mop I use foil. The paper becomes water tight only after the oil seeps into it. Both are good to get a tender brisket. Still the skill of the pitmaster determines the results
Can I get your opinion on a 1st time brisket do you think hot and fast would be safer for a 1st time or low and slow? I was voted to do a brisket for Xmas dinner and I would like to serve a descent packer
I recommend low and slow as it is more forgiving. You can't really mess up a L-n-S recipe. Be sure to wrap only after crust forms and foil. Put into oven, have a shower, relax, and watch some TV. Check with bamboo skewer and remove from oven when probe tender. About 30 mins before your guests arrive, fire up the pit. About 15 mins before they come, put the brisket in the pit, stain your apron with some BBQ sauce, and 3 mins before the door bell rings, spray your face with water. Greet your guests and tell them you've been slaving 14 hours to cook the brisket for their eating pleasure! :-)
@@SlapYoDaddyBBQ thank you, I was think 250f? I have a pellet smoker so any temp is easy for me. I also have both butcher paper or foil and recommendation? Thanks for the help and amazing videos
Harry, I love the meats from SRF, just did a American Wagyu Picanha the other day. Do you find much of a difference between black and gold grade in their meats?
Great video Harry I have done a couple briskets but I bought some butcher paper this time to try it out. Just wondering once it's wrapped would you put it fat side up or down once it's wrapped. I do cook on a WSM as well so when it's unwrapped I cook fat side down so I get that day heat shield but once it's wrapped I thought maybe if I did fat side up the fat would run down the sides and pool a bit at the bottom keeping it moist ... Any thought Thanks again
Sorry to bother you Harry I really think you are the best RUclips pitmaster out there. I am in the market for a pellet grill I notice you use a green mountain grill would you recommend that one... I am also looking at a Louisiana grill but they sound unreliable and a treager but I feel like I have to spend too much to get a decent one of those... How do you like your GMG
@@JonnyBlaze534 I like the new GMG. Cooks better than the old one I had for 10 years. A bit noisy on the fan and I hear there is a software update that will lessen the noise.
Hi Harry sorry one more question I know from watching many of your videos that you cook till probe tender but I am wondering at what temperature do you actually start probing the meat before 200 or after .. and is it the same for pork shoulders Thanks again
Harry, you always mention to carefully remove the purge and not to wash meat in the sink. Are these tips applicable only to briskets or even small steak cuts like rib eye?
I dont was any meats for the same reason. There is no need to as almost all meat has pathogens as they get it from the slaughterhouse process. Please visit one to learn more about how your meat ends up in plastic wrap.
Great video Harry. I need to review again before Thanksgiving. We had a brisket along with a turkey last Thanksgiving and the combo was a crowd pleaser.
how important is that beef broth method? are there any alternative methods to that? seems off to pour and bathe it in a $1 can of beef broth, but you seem to know what you're talking about.
I show how I won 1st place USA KCBS Ranchers Reserve brisket. Whether you find that useful or not is up to you as it is not easy to beat 5,000 hardcore pitmasters across America!
Awesome video as always, Legend. One thing I've been curious about for awhile is how high quality 100% grass-fed/finished beef compares to all the grain-finished "prime" meat. Have you ever smoked any 100% grass-fed/finished beef before? How do you think it compares? I get some 100% grass-fed/finished Wa-Gyu from a local farm and it's delicious... Not much fat at all though. They normally charge 15$/lb for their brisket (they sell only flats[5-6lbs], but I probably could get a whole one).... they did have some on sale some months ago for like 12$/lb. From what you said, with shipping, it was about 12$ a lb. EDIT: Just saw all your trophies.... damn. Is there a reason why you don't spray with the "Beef broth" and instead use water during the initial cook, but then use the "Beef broth" later? You're a wealth of BBQ knowledge, and other food science knowledge, I really enjoy hearing what you have to say. One thing I wanted to mention about your "BTU is BTU" comment on pit vs oven... I can't say for sure, but I would assume the way the heat hits the meat(multiple-airpaths) will be different, as well as how the heat area affects the meat (steady temp, cold spots, etc). It would be interesting to see if there is much of a difference at all. The oven is smaller, and I would assume the heat is more contained within the oven. The smoke should be set so that shouldn't be an issue (I believe a lot of people claim you cannot add smoke flavor after the bark is set, but you have shown that you can still hydrate it as well so I wonder about that smoke flavor). Very cool trick, regardless! This Brisket looks incredible!
Thanks for watching. Cook and have fun with grass or corn finished beef. Don't worry about BTU. Just cook until probe tender and enjoy the fruits of your efforts. Plenty more videos coming
Used your tips for my first KCBS comp. Finished 21 out of 59!! Thanksgiving is coming, can I request a video of how you would smoke a whole turkey?? Thanks!!
Jesus loves you Harry, thank you for the amazing brisket video. I will be trying this in a few weeks, if my brisket turns out to be even half of what yours was in this video then I did my job lol.
I couldn't spend that on a brisket. IMO, bbq is there to make cheap meat taste good which is why I have a hard time spending that money on a brisket no matter how good it is. Plus, i'd be scared to screw it up lol. Good job Harry, great vid!
Hey Muther Goose, I can't eat all the food I cook on my channel so I pack them in 28-oz commercial microwavable containers and give it frozen to law enforcement, firefighters, and medical personnel. If you work in these jobs and live in LA, feel free to drop by to pickup some food. Part proceeds from my BBQ business benefits Operation Homefront (troops, families, veterans), Save The Children, and Operation BBQ Relief charities. Also used to help at-risk youth programs like this ruclips.net/video/DmAvxIQi7aw/видео.html
I like some smoke flavor so I use wood in my barbecue. You can use gas also with or without wood. The style of American BBQ is low and slow wood smoked meats
Man is this why my last brisket wasn’t that great? I was going off temps alone so when I pulled it out at around 195-200 degrees it was only at like 7-8 hours.
“Everyday you don’t practice it takes you one day longer to get good”
I can not understand why this channel does not have a million subscribers at least. Best BBQ channel ever!
Thanks for your kind words George. Ive only been posting regularly for over a year. Please tell your friends. Thank you kindly.
Loved your little motivation speach while trimming! Great vid!
Thanks. Arnold is my hero!
Harry another great lesson, I think I have seen all of your brisket video's. I don't care for the fast cooks, I will sick with the low and slow. Everytime I watch I learn something. Never get tired of it and I have been grilling for 20+ years. BBQ stars video's were really great. Hope they put together another one. A Ton of information .
Thanks Gary. It wad fun cooking on BBQSTARS.COM. i will have more brisket videos coming
Love your vids, learn something new every time. I now add celery seed to my brisket rub and everyone always asks what I do different from every other brisket they've ever tasted! Keep the knowledge comin' Harry, all of us novice smokers appreciate it.
Keep spreading BBQ love!
Much respect from Houston TX and thank you for always giving us some knowledge!
Thanks for stopping by. Ill be in Houston Nov 15 for the AUS HOU BBQ throwdown
I do believe that would get in my mouth...absolutely gorgeous,and ya gotta love Beans...👍👍
This is one of your most detailed videos yet - thank you Harry!
Lots more recipes coming soon
Great video harry , another masterpiece. Keep spreading the bbq love
Thanks. More brisket videos coming
@@SlapYoDaddyBBQ ur very welcome harry
Once again, another amazing looking brisket. Cheers, Harry!
Thanks Dwayne!
Excellent video, it's awesome how detailed your instructions are.
Thanks for watching and keep spreading BBQ love
Keep spreading that BBQ love, Harry!!
Will do. And you too!
Gorgeous brisket, as ususal, Harry. I see Mr. Beans back there waiting for his taste.
Mr Beans loves brisket
Followed this for my recent SRF Gold Brisket (mostly) I used a different injection.. And it came out GREAT. So tender you could cut it with the edge of a disposable fork.
Thanks again Harry!
Good stuff!
That looks beautiful Harry! Truly appreciate you sharing your wealth in knowledge of fabulous BBQ.
You're very welcome. Thanks for stopping by
Maaaannn... sir harry is a treasure trove of "black belt" info..!
Wow what a wonderful piece of meat. From start to finish. With each brisket video I see you do I still keep learning. But I really liked the motivation portion of the vid. So very well done, thank you. 👍😀
Glad you find new nuggets of knowledge I sneak into my videos!
@@SlapYoDaddyBBQ glad you appreciate that I see those nuggets. Now this is both embarrassing and kinda funny. I'm hoping to see what you might eventually release on a vid from your visit up here but not necessarily what you might think. Oh sure my place was very embarrassing to see. It was at it's worst. Here's the thing, I was so happy to take you fishing and blown away with your amazing energy that although I was there when you cooked all that salmon I can't hardly remember what you did. So I am looking forward to you someday putting out that vid because I really enjoyed all 6 ways you did that salmon and want to cook them for my friends and family . Until then keep up your great work spreading BBQ love.👍🔥
@@victorbenner539 Thank your for your hospitality and friendship. Yes, the video is being edited so everyone can see the wonderfully delicious food we cooked together to celebrate the beauty of your rivers and the kind human spirit you have. And the baby salmon who gave up its life for our eating pleasure!!!
@@SlapYoDaddyBBQ I just realized that there is something special about your salmon I forgot to tell you. Fish biologist are able to estimate next year's salmon run based on how many "Jack " salmon returned this year. There not baby fish but definitely immature fish. Think teenagers. The more jacks this year the more mature salmon next year and from what I have seen so far this year it's looking very good for next year. I'm just hoping the Chinook come back better next year. Anyway I saw your reply before getting to bed so thank you. I'm very much looking forward to grilling those recipes for my family, they were so good.
Thanks yet again Pitmaster!
Thanks for another great video Harry!
Awesome video Harry! That brisket looked great from the start
SRF is always good eating
The techniques you show, if incorporated into a backyard cook's skill set, will increase their BBQ status and produce consistently better BBQ. Wouldn't if be rewarding to hear more people say "I cooked it till it was probe tender" rather than "I cooked it 18 hrs" as if the length of the cook was the sole measurement of top shelf quality BBQ. Great job Harry, as always.
Yes cook in foil phase in 250-275F oven until probe tender without regard to time
Love your videos with your furry little Pit Master. Now say it in your best Terminator voice, "Beans Be Back!" LOL
Mr. Beans is a cutie!
Soo Sifu: Thank you for the great video and motivational talk! The brisket looked appealing and delicious! Keep-up the great work! I enjoyed seeing Mr. Beans enjoying a piece of that delicious brisket - made me smile. Best wishes to you and the ohana, including the brisket-loving Mr. Beans! Much Aloha, Sifu! 🧧🤙🌺🥩
Mahalo Bill
Wow does that look insanely delicious!! Mouth watering
I enjoy watching your videos very humble wise and educational. Thanks again! I will now go practice what I learned.
Thanks Elia for stopping by
Came for the brisket, stayed for the wisdom. Great vid 👍🏻🔥
Glad you found some life wisdom and BBQ love on my channel! If ❤🔥❤🔥
What knife are you using Harry when you trim meats.? Now i see you mention the type of knife do you have a specific brand? You prefer.
Yes I like Forschner which is Swiss Army Knife brand. Please see my 3 knife videos on my channel
@@SlapYoDaddyBBQ Thank you Sir for your response. Love all your videos and knowledge you share. Bravo!!!
Thank you.
You're very welcome David. If you like to cook brisket, I have 20 ways in my Brisket Playlist
@@SlapYoDaddyBBQ thank you so much.
Thats it!
I'm skipping Turkey this year and making brisket for Thanksgiving!!
*Another great video, Harry* !!✌
Its a Moo Moo Thanksgiving instead of a Gobble Gobble! 😎👍🔥👌
@@SlapYoDaddyBBQ Lol, yessir!!👊✌
Wow, what a cook...2 questions, what is reason for the little pieces of wood directly under the meat...wouldn’t it be more uniform to spray the beef stock instead of pouring it, thx for sharing
The wood underneath keeps the top of the brisket in a dome shape so that moisture doesn't pool on top of it which would prevent a bark from setting.
Also helps if your brisket is too large for your pit 👍🏻
Please see answers. You can spray if you like also
@@SlapYoDaddyBBQ makes sense to me, again, great video, learned something new from the BEST today...
Your video always make me hungry!! Great cook!
Thank you! Great episode...
Thanks Glenn for stopping by
Harry what do you think of these guys that say that you have to wrap in butcher paper to get good flavor and crust?
Any method that wins you first place and $10,000 is a good method! I show you my secrets used to win 1st place USA KCBS Ranchers Reserve Brisket national cup that beat 5,000 teams. If you already cook better than me, don't change. Love what you cook and cook what you love
Cool video! That brisket was huge! I like looking at the marble. I want to eat it all! The brisket burnt ends look so tendor! Brisket love. Nice. 🥩🍻🍺🥃🚬👊
Super delish
A fifthteen hour wagyu brisket! It looks delicious and tasty!
Harry, does Waygu brisket cook faster than Prime/Choice? Factoring they are the same weight and same trim?
Don't know. Too expensive to do a 3-way test. :-)
How long do you usually let a brisket rest in a cooler, after cooking?
For comp, it's 5 hours. For family and friends, when it is cool enough to serve, it gets cut up
Afternoon harry . Yesterday I smoked my first brisket couldn't believe how good it came out I got me a wsm 18. And it performed great. My smoke ring was beautiful and it was all thanks to your videos . I learned everything on your channel thank you harry. I have a question is there anyway you can cook a turkey. I want to try and do one for Thanksgiving. JOE FROM SOUTHERN CALIFORNIA . WEST LOS ANGELES AREA.
Hey Joe, happy to help you master BBQ. Please see my turkey Playlist
Awesome! So you set your oven to 250 degrees?
Yes 250F to 275F is good
Hey Harry, I used the Kosmos injection and my brisket came out like a salt block. I did as the package said and it was a prime . Maybe My spg had to much fine salt what do you think i did.
I suspect your rub was too salty. I've won 1st place many times with Kosmos and Butcher injections
Ok thanks
@@joshgreen9708 What kind of salt did you use? Kosher, table, sea, pink?
Pink out of a grinder
@@joshgreen9708 Give kosher salt the nod for all your rubs and seasonings. The grind of your salt could have contributed to the saltiness. A tablespoon of kosher and a tablespoon of a finer ground salt will have a significant difference in saltiness.
Hello Harry - great review video for putting all the techniques together. Would you recommend wrapping in pink butcher paper rather than foil @ the end? I've found the foil steams the bark more than the paper wrap does. What are your thoughts? Thanks.
Your queation is 3 hour argument and Jerry Springer fist fight. My process is, if no mop either paper or foil is OK. If 10 oz mop I use foil. The paper becomes water tight only after the oil seeps into it. Both are good to get a tender brisket. Still the skill of the pitmaster determines the results
Thank you so much Harry!
Thanks for stopping by
Amazing video! Thank you sir!
You're very welcome Chris
Can I get your opinion on a 1st time brisket do you think hot and fast would be safer for a 1st time or low and slow? I was voted to do a brisket for Xmas dinner and I would like to serve a descent packer
I recommend low and slow as it is more forgiving. You can't really mess up a L-n-S recipe. Be sure to wrap only after crust forms and foil. Put into oven, have a shower, relax, and watch some TV. Check with bamboo skewer and remove from oven when probe tender.
About 30 mins before your guests arrive, fire up the pit. About 15 mins before they come, put the brisket in the pit, stain your apron with some BBQ sauce, and 3 mins before the door bell rings, spray your face with water. Greet your guests and tell them you've been slaving 14 hours to cook the brisket for their eating pleasure! :-)
@@SlapYoDaddyBBQ thank you, I was think 250f? I have a pellet smoker so any temp is easy for me.
I also have both butcher paper or foil and recommendation?
Thanks for the help and amazing videos
I'm sweatin over here! Appreciate your input!
Your awesome Harry thanks for the wisdom🖒
You're very welcome
Thank you for the life wisdom.
You are so welcome
"Sensi Harry Soo", black belt performance, all throughout this video.🥋 . Respect💯.
Hey Jennifer give these suggestions a try and let me know what you think! Thanks for stopping by :-)
Absolutely brilliant video. Harry, you are a true master!
Thanks Dimitris for stopping by. Feel free to browse my Brisket Playlist for more how-to videos.
Harry, I love the meats from SRF, just did a American Wagyu Picanha the other day. Do you find much of a difference between black and gold grade in their meats?
Please see my SRF Black v Gold video
Awesome Video Harry! lots of truth here.. BTU's is BTU's! Always learn something from you!
And 3 hour argument and Jerry Springer fist fight! LOL!
Great video Harry I have done a couple briskets but I bought some butcher paper this time to try it out. Just wondering once it's wrapped would you put it fat side up or down once it's wrapped. I do cook on a WSM as well so when it's unwrapped I cook fat side down so I get that day heat shield but once it's wrapped I thought maybe if I did fat side up the fat would run down the sides and pool a bit at the bottom keeping it moist ... Any thought
Thanks again
With butcher paper it does not matter as there is no liquid. With foil and 10 oz mop, I like fat down
Sorry to bother you Harry I really think you are the best RUclips pitmaster out there. I am in the market for a pellet grill I notice you use a green mountain grill would you recommend that one... I am also looking at a Louisiana grill but they sound unreliable and a treager but I feel like I have to spend too much to get a decent one of those... How do you like your GMG
@@JonnyBlaze534 I like the new GMG. Cooks better than the old one I had for 10 years. A bit noisy on the fan and I hear there is a software update that will lessen the noise.
Hi Harry sorry one more question I know from watching many of your videos that you cook till probe tender but I am wondering at what temperature do you actually start probing the meat before 200 or after .. and is it the same for pork shoulders
Thanks again
Sorry temperature for brisket and pork shoulder that you actually start probing at?
Harry how often are you spraying the brisket to set the bark? Also what kind of sprayer is that?
Sprayer is in my Amazon store link in Description. Spray evey 30 mins after you notice crust starting to set
could you use the removed fat to mix into beef if grinding your own ground beef? Or how else could you use that excess fat?
Yes you can. You can also make sausage. See my sausage video
Wow that looks great. Can’t wait to give a go!!
Thanks. Let me know how it came out Steve
Have you ever considered making your own SYD Injection? Love your rubs btw (moolah worked to perfection on my last cook)
Maybe one day!
How often did you have to add coals? Every hour?
One load only. No reloading. See my how to setup WSM videos
@@SlapYoDaddyBBQ i meant how often do you add brickettes? No way it cooks 10 hours on one bunch if coal!!
@@SlapYoDaddyBBQ i watched it! I was thinking about my offset that I cook on. Have to feed that thing every hour!
@@KGFishyFingers one load ia good for up to 12 hours burn
Harry, you always mention to carefully remove the purge and not to wash meat in the sink. Are these tips applicable only to briskets or even small steak cuts like rib eye?
I dont was any meats for the same reason. There is no need to as almost all meat has pathogens as they get it from the slaughterhouse process. Please visit one to learn more about how your meat ends up in plastic wrap.
Great vid Harry, thank you. Hey, what ever happened to the footage from Portland on Sept 29th at the pit master class?
Portland is being edited as we speak. Will post soon
Great video man, keep it up!
Thanks for stopping by!
Great video Harry. I need to review again before Thanksgiving. We had a brisket along with a turkey last Thanksgiving and the combo was a crowd pleaser.
can't go wrong with that combination!
Cool video. Hope you get the footage from American Royal up soon, saw you filming on several pictures and on Kosmo's footage :D
Yes am editing the Royal video. Too much footage so have to cut it down to 10 mins
That fast lane truck music at the end!
Keep on trucking to appease the brisket gremlins and keep dry brisket away!
I love barbecue and I love Snake River farms
Waygu is so good!
how important is that beef broth method? are there any alternative methods to that? seems off to pour and bathe it in a $1 can of beef broth, but you seem to know what you're talking about.
I show how I won 1st place USA KCBS Ranchers Reserve brisket. Whether you find that useful or not is up to you as it is not easy to beat 5,000 hardcore pitmasters across America!
Looks good Harry what kinda sprayer Is that I need one
Yes please see my Amazon store link in Description to get yours
Harry I'm sure you've said before but how long to you normally rest your briskets?
Until internal is below 170F before putting away to keep warm
Great job. BBQ love
Thanks so much Carl
Cool!
Nice thanks for sharing
CAME FOR THE MEAT LEFT MOTIVATED!
Keep spreading BBQ Love!
Good Stuff Harry love your vids
Thanks for stopping by
Mr. Harry, what is your favorite brisket beef injection?
I have 6 that I like and use interchangeably
Best Brisket Injections - ruclips.net/video/RpnIGw4vyPA/видео.html
Perfect - I ordered 2 of them. Thank you!
Awesome video as always, Legend. One thing I've been curious about for awhile is how high quality 100% grass-fed/finished beef compares to all the grain-finished "prime" meat.
Have you ever smoked any 100% grass-fed/finished beef before? How do you think it compares? I get some 100% grass-fed/finished Wa-Gyu from a local farm and it's delicious... Not much fat at all though. They normally charge 15$/lb for their brisket (they sell only flats[5-6lbs], but I probably could get a whole one).... they did have some on sale some months ago for like 12$/lb. From what you said, with shipping, it was about 12$ a lb.
EDIT: Just saw all your trophies.... damn.
Is there a reason why you don't spray with the "Beef broth" and instead use water during the initial cook, but then use the "Beef broth" later?
You're a wealth of BBQ knowledge, and other food science knowledge, I really enjoy hearing what you have to say.
One thing I wanted to mention about your "BTU is BTU" comment on pit vs oven... I can't say for sure, but I would assume the way the heat hits the meat(multiple-airpaths) will be different, as well as how the heat area affects the meat (steady temp, cold spots, etc). It would be interesting to see if there is much of a difference at all. The oven is smaller, and I would assume the heat is more contained within the oven. The smoke should be set so that shouldn't be an issue (I believe a lot of people claim you cannot add smoke flavor after the bark is set, but you have shown that you can still hydrate it as well so I wonder about that smoke flavor). Very cool trick, regardless!
This Brisket looks incredible!
Thanks for watching. Cook and have fun with grass or corn finished beef. Don't worry about BTU. Just cook until probe tender and enjoy the fruits of your efforts. Plenty more videos coming
Harry do you cook with the fat cap up?
Yes, i like fat up on the WSM
Used your tips for my first KCBS comp. Finished 21 out of 59!!
Thanksgiving is coming, can I request a video of how you would smoke a whole turkey?? Thanks!!
Yes please see my Turkey playlist. Happy to hear my video helped you up your game!
Very nice content like always you rock Mr. Bean.
Mr. Beans is a cutie!
Wagyu ....😋😋😋..
Subscribed I like your style!
Thanks Brian. Welcome to 200+ videos 30+ Playlists to up your BBQ and grilling game
❤️❤️❤️❤️🦍🦍🦍🦍 you are a beast of a pitmaster
Thanks! Just passing the baton of BBQ love to you to spread around the world!
What is the diffrence between american wagyu and real wagyu?
American is cross bred with an Angus.
www.slapyodaddybbq.com/2013/05/japanese-wagyu-a-5-beef-brisket/
Collab with Guga Foods!!!!
No word despite reaching out several times. He must be too busy
@@SlapYoDaddyBBQ feels bad man, guga and harry soo would be BO$$
He's a real cowboy
Yee Haw! :-)
what is the purpose of repetitive spritzing?
Keep it moist and set the bark via the pyrolysis of the non enzymatic browning of amino acid and H2O molecules
With all your talk about basically "perfection". I'll leave you with this quote to run with, if you wish "Good is the enemy of Greatness".
May the tall grass part and the chill come as driven nails as you are transported to steak heaven!
Jesus loves you Harry, thank you for the amazing brisket video. I will be trying this in a few weeks, if my brisket turns out to be even half of what yours was in this video then I did my job lol.
May the Force be with you!
bro i'm already sold in first 50seconds.... Just take my money and give me some damn wagyu smoked brisket! Preferably all the ends and the fat cap!
Can't go wrong with Snake River Farms meat!
Harry is a baaaad man and a good dude.
Thanks Eric for stopping by!
This brisket looks amazing, but I find myself liking traditional Texas style too much. So no burnt ends with salt and pepper.
Yup I have a Texas post oak versus my California style brisket compare soon
I couldn't spend that on a brisket. IMO, bbq is there to make cheap meat taste good which is why I have a hard time spending that money on a brisket no matter how good it is. Plus, i'd be scared to screw it up lol. Good job Harry, great vid!
Yes an Angus choice brisket is
$3.67 a lb in Los Angeles as its very good eating so no need to splurge for an SRF
At 21:45 the pull on that slice looking pretty weak.
harry you should do a collab video with GUGA FOODS
Please let Guga know I tried to contact him but he's too busy to respond
Get to tha choppa!
see link to Amazon store in video Description!
is dis u kuya kim????
Who else looked in the comments to see if anyone mentioned the supreme dog bowl 😂
Yes Mr. Beans is Supreme Dog!
My jaw hit the floor when I watched you throw away Wagyu fat
Yes please see my Sausage video on how to repurpose brisket fat and trim
harry how are you not 900 lbs from all the meat you cook (& eat)? Love your videos!
Hey Muther Goose, I can't eat all the food I cook on my channel so I pack them in 28-oz commercial microwavable containers and give it frozen to law enforcement, firefighters, and medical personnel.
If you work in these jobs and live in LA, feel free to drop by to pickup some food.
Part proceeds from my BBQ business benefits Operation Homefront (troops, families, veterans), Save The Children, and Operation BBQ Relief charities. Also used to help at-risk youth programs like this ruclips.net/video/DmAvxIQi7aw/видео.html
맛있겠다 ㅠㅠ
why aren't you cooking with propane, Kahn Souphanousinphone?
I like some smoke flavor so I use wood in my barbecue. You can use gas also with or without wood. The style of American BBQ is low and slow wood smoked meats
Mmmm
Man is this why my last brisket wasn’t that great? I was going off temps alone so when I pulled it out at around 195-200 degrees it was only at like 7-8 hours.
Smoke until crusts sets. Foil and into oven. Its done when it passes the probe test. No regard to time
@@SlapYoDaddyBBQ following these steps, what temp do i set my oven at? 250?
@@Disastrousmedia I smoke mine until internal temp is 203. 225 works for me!
@@Disastrousmedia I think he said same temp as pit.