It was so much fun hanging out with you Harry! I truly appreciate you sharing what you know with all of us and I'm glad you kept the majority of what happened in your video so others could be inspired from your knowledge and "How-To" techniques. Wishing you a Happy 4th of July!!! Keep the smoke rollin' my friend and I hope our paths cross again very soon! I'm just a phone call away!!! Cheers to ya Harry!!!
T-ROY COOKS Happy 4th to you too. It was super awesome spending 12 hours at Justin's home. Since you do Southern cooking, I'm a big fan and have been know to make a decent Grilled Shrimp and Grits. Wanna do a throwdown in your backyard? I would love to visit Austin again as there are a few restaurants I did not get to eat the last time I did a BBQ crawl in your town. www.slapyodaddybbq.com/2013/03/austin-barbecue-crawl-weekend-part-4-of-4-december-2012/
Great episode. Two ideas... A) a rib roast episode like this one, and B) a tips episode for killing it on the versatile Weber 22 including smoking and adding things like thermometers. Anyone of you or your friends could do these.
I really enjoyed having you over Harry. You are a wealth of information and I appreciate you sharing it with us and our viewers. You are welcome back any time. Oh, and mommy maniac wasn’t mad about you raiding her pantry. Lol
It was a blast and we can try out the other 20 cooking ideas I emailed you previously. Happy 4th. If you're like me, you'll be most comfortable holding the tongs over meat, smoke, and fire.
IMPORTANT - The water pan went back in for the 2nd phase when we foiled and the temp was lowered to 275. If you don't do that, the brisket will BURN! I realized my video footage was incomplete. Justin was going to publish my instructional video of the H-n-F lesson and he has that footage.
The second phase begins after you foil. You put back the water pan after you foil the briskets. Once the crust sets, you need to wrap with some mop liquid.
The more I familiarize myself with Harry Soo vids, the more I realize two things. 1. He is unbelievably respected and appreciated by the bbq community. 2. He seems extremely nice and informative, very gregarious. The perfect profile of a good teacher. It's interesting watching you talk to these group of guys who many of us subscribe to. Keep up the good work Harry, its fun watching you in action.
Absolutely love your videos Harry. You are an absolute inspiration to Weber smoky mountain guys everywhere. Your approach is spot on. Informational without the arrogance. Just a man sharing his art with others.
Harry, my husband would like to make a comment. When one of those fellows you were with asked you if you give away your comp. secrets and you said yes, life is too short and that you enjoy sharing those with your viewers. My husband wanted me to tell you what a genuinely good man you are. He just couldn't get over that. And thank you for all those bbq tips. He loves to bbq out in the back yard. Keep them coming.
One of the secrets to happiness is to be grateful because when you are grateful, then you can be thankful. Once you are thankful, the door to happiness opens up. We are all headed to the same place and have an expiration tag on our toe. We just don't know what that date is. Before that day comes, send a little love and help someone on their journey. They will benefit long after you are gone. Part of the net proceeds from my barbecue journey benefits Operation Homefront for the troops, families, and active personnel. Part also benefits Save the Children charity as 20,000 kids die every day around the world due to disease, poverty, neglect, and abuse. We can and should spread BBQ love when we can like tossing a little boomerang of love that will come back and hit us on the side o the head much bigger than you can possibly imagine. God bless
Thank you for your reply. We totally agree with being grateful to experience joy, happiness, and spirituality. If you would answer one more question for us please, what type of cookers do you use when competing? Thank you Harry.
Priceless memories hanging out with friends in Dallas. We will be doing more collabs in the future. I want to learn Cajun cooking and Texas cooking from these guys.
I’m a backyarder for years. I helped cook at a smoke house as a teen for 4 years. SRF Waygu and FPL Akaushi both are Prime grade and the difference is amazing.
Harry, my poker buddies are going to have an issue with your lessons. Never did you say that I had to share it with them! Thank you very much, like many on this post, I also watched it from end to end and then did the same with the others in case I missed something. Lessons from a master! Thank you sir
Very nice video. I like your advice about having wood under the brisket. I have done a few hot and fast briskets. It's nice to see a comp cook validate that I'm not crazy
There are very few 40+ minute videos I'll watch on youtube...but this definitely made the cut. T-Roy and Justin are my 2 favorite channels and yours is quickly becoming the 3rd. :)
For topics like this, I don't think you could have cut anything out. It was a nice mix between the important details and backstory. I definitely learned a couple things (or more) about a brisket cook. Keep up the great work!
@@jonascazares153 Say hello to Junior when you see him next Junior Urias 2018 - ua-cam.com/video/pNiiX7_Cl60/v-deo.html Junior Urias 2019 - ua-cam.com/video/H-SATIusWLg/v-deo.html Junior Urias 2019 Restaurant - ua-cam.com/video/6z_pY9aNDiI/v-deo.html Junior Urias 2019 Pits - ua-cam.com/video/5hkSNrg_j7Q/v-deo.html
I'm currently trying to download all bbq knowledge from the matrix, so thanks for this. Such a great video...I was taking notes. Gonna win me a BBQ competition one day...Thanks brother!
Good stuff Harry! Even with 15 minutes of sleep in 2 days your game was 100% spot on! I can't believe I watched all 47:50 minutes of the video....back to bbq-ing for me. 👍🏽🤠
Yes, I've been blearly-eyed editing the Baby Back Maniac as well as the Junior Urias video clips. Will be posting Junior's video on Sunday. After that, it's how I set up my WSM-18 to win 100+ first places
Great video and instructions Harry. I watched the other channels yesterday. Been subbed to Troy, Justin, James and Kenneth for a long while. All great people!
Thanks for watching and for your support. Part of my net proceeds from BBQ benefit charities I support including Save The Children, Operation Homefront, and Operation BBQ Relief. Live, love, barbecue
I saw that you help kids needing direction in life. I sincerely appreciate that effort. I've done community efforts in inner city (Miami). when I was younger. You are a great person in my view.
Oren I will be launching a challenged kids program that I will post on my website and channel. Life Skills Class partnered with you local social worker Foster and Juvi and economically challenged kids
What a great video. I will watch this one again. I had no idea all you guys got together and shot this. I really enjoy watching all T ROY, Justin, and you Harry. Thanks for putting this one out! Fun times guys! Spreading that BBQ love!
I used to have the old “R2D2” Weber smoker that was open on the bottom. Loved smoking on it but got away from smoking and really missed it. Have wanted a Smokey Mountain for some time now and you and Troy inspired me to take the plunge. Got the 18.5” and I already love it. Thanks for sharing your vast knowledge and wisdom. You are da BOSS!!!!!!!
I always like to see full-figured pitmasters like these guys and of course, the master, Malcomb Reed. Great to see this group together, it looked like great fun.
Incredible video Harry, looks like you all had a great time and it’s always amazing that you just give those black belt secrets away to anyone who will listen 👍
Thank you, Harry for this video. I followed your regiment for Hot and Fast for my two briskets yesterday, and they came out perfect. I'm a long time Low & Slow smoker and am now convinced that H&F brisket can be just as good. So, thank you!
@@SlapYoDaddyBBQ - Thank you, I will check them out. BTW - thank you for taking the time to put these videos together. It's one thing to prep/smoke the meat, but it is a bigger deal to do that AND film everything. :)
@@fourpressmedia2674 feel free to view my 250+ videos 30 playlist when you have time during this shelter-in-place period our lives! Stay Home. Stay Alive. Cook BBQ
Yup. I'm inspired to cook some Texas S&P pork and butcher paper today. Thanks for watching. I'm sure we'll cook again in the future and Kenneth and I need to rematch with James who won our informal rib throwdown. Go watch that video on James's Aim'em and Claim'em channel ua-cam.com/users/CentralTexasGrilling
Subscribe to these great grill guys ua-cam.com/channels/971hVyP9B4-TBulKXa5w1Q.html ua-cam.com/users/spacecowboytx ua-cam.com/channels/gFM3RsJ6Low9nX_OlS8_JA.html
This was like a meeting of the Justice League! Getting my 18.5" WSM tomorrow. Harry, your comment on amazon of your accomplishments on it was what made me decide to not get the 14. Great videos!
Harry, this was an excellent video. You couldn't have picked a better group of guys to work with. I'm planning a brisket cook over the 4th and I'll be using some of the tips you shared. The best part is, it looked like you all had a good time and for me that's what Q is all about. Thanks for sharing.
Go for a H-n-F brisket for July 4th. Be aware that the water pan went back in for the 2nd phase. I realized my video footage was incomplete and Justin was going to publish the video of the cook since it was his shoot
We have a fair few BBQ Competitions/Events. Some pretty local style and some more nationally recognised. Would be awesome to see you over here one day..Kindest regards, Rich.
Cool collaboration! Just bought a smoker and been watching a few of you guys for some tips so this video was a gem to find. Love the friendly banter and the food looks amazing.
Tried the fast and hot method, 200c until bark set, wrapped dropped temp to 150c until probe tender, ended up being 98c. Results were the best I have had in terms of flavour, bark etc but the cologne had not completely rendered down so a bit chewy . Any tips as it probed liked butter?
Just cook another 15 minutes and you'll be fine. Also may be the animal as some need to go longer. After some practice, you will be a black belt. Thanks for stopping by
It was a super fun day that I will remember for a long time. It was great chemistry the moment I met Justin at the front door and then meeting Troy, James, and Kenneth. It's always amazing to me that everywhere I go, the love and camaraderie of folks who enjoy fire, smoke, and meat is universal and transcends all cultures, languages, and traditions.
Cooking brisket at 250 -325 is what works for me . If I fall asleep it will drop to 225 and under 😆. A 15 lbs takes me 12-14 hours no way around it in an offset . Great video guys I am a bbq addict!
Victor Blanco Yes there are several methods and each one is a 3-hour argument and Jerry Springer fight. I've cooked them all including H-n-F method, L-n-S method, Ultra L-n-S method, 3-stage (180, 225, 250), 4-stage (180, 225, 250, 275F), combination1 (400F, 250F, 180F), combination2 (375F, 325F, 275F). Which one is best? The one that takes home the $10,000 check at a 100+ team contest. In competition, I'm a L-n-S-250F-for-14-hours-brisket-guy. This which reminds me I need to up my brisket game as 80+ teams are going to try to kick my ass in August at the Red Raider Throwdown in Lubbock!
The barbecue wisdom baton has been passed onto you so please venture out and spread BBQ love, compassion, and kindness. Thanks for watching and sharing your thoughts. Please tell all your online friends that I'm trying to recruit ambassadors of BBQ love and all they need to do is watch my channel.
Once again a great video from the master. This is the fastest way to learn and I don't have to kill a $200 brisket. I cooked a trisket from your other video and it came out great.Thanks again Harry.
SmokeyGoodness thanks for hanging in there for all the information. I tried my best to unload my knowledge to you so you too could be an ambassador of BBQ love among family and friends. Live, love, and barbecue!
This is a really good video. To roll in after a couple other hard jobs and put on that performance is impressive. And you picked just the right guy to work with. This was a lot of fun.
Sometimes when the students are ready, the teacher will show. I can only stand on the shoulders of the many who have helped me in my journey. Now it's time for me to pass the flames onto the next generation of pitmasters.
It was a fun day and we plan to do more collabs in the future. Be sure to watch the one with Ballistic BBQ also. ua-cam.com/video/ioyr85XDAGs/v-deo.html
Enjoyed the video of your visit to BBM's house along with all the good info and tips of smoking ribs and brisket. I learned that meat grades is serious business and does matter. Very entertaining and a wealth of information. Thanks Harry and Justin, and Troy, James, Kenneth for bringing us a great video.
Thank you very much. I'm glad folks on UA-cam find my content watchable. I have a lot of content having done a food and travel blog for 10 years with 200 recipes on file at Food Gawker and Printest. On this video, it was super fun cooking with my UA-camr friends James, Troy, Kenneth, and Justin in Dallas. Wait till you see the Junior Urias video posting later today where I head to Midland and help Junior (2014 BBQ Pitmasters winner) do a soft-opening of his new restaurant. I predict Up In Smoke restaurant will be a destination restaurant in West Texas. I know because I ate his food! Thanks for your support on my channel
We had fun. Watch for a mega collab next week with Ballistic, Baby Back, T-Roy, Mothers BBQ, and Adrenalin BBQ cooking some crazy nuts items on the grills
I think I would have to save the beautiful white fat for my Yorkshire pudding and gravy. Old people can’t waste anything and it’s always without leftovers. Thank you for your video’s I hope you all do great.
Thank you very much. I think we had such a good time that we might do another cookoff soon. Maybe Austin as I want to complete my BBQ crawl as I did not get to eat at all the places I wanted. www.slapyodaddybbq.com/2013/03/austin-barbecue-crawl-weekend-part-4-of-4-december-2012/
Be careful don't trip on a wire on the way to check your meat! LOL... I never knew there was so much technology involved in smoking a brisket..... Great video, my wife is going to get mad because now I have to upgrade and step up my thermal pin to a guru
Not sure as this is an older video and I don't recall bringing my knives to Dallas. Here are knives I use Best Pitmaster Knives - ua-cam.com/video/RRarBWyglwM/v-deo.html Knife sharpening - ua-cam.com/video/__n2LtInFKU/v-deo.html Whetstone sharpening - ua-cam.com/video/e_c3bC2W86w/v-deo.html
The only thing that doesn't let me bbq brisket is time. Next time I'll try the Hot and Fast! Which would be your recommendation to do it in an offset smoker? Apart of the management of temperature u said, and spritzing frequently Thanks Harry.
Alejandro Demai you can definitely do H-n-F in an offset smoker. Get it to 400F and put your point fat side up facing the firebox and on the hottest shelf (usually top grate if you have one. You may need rotate the brisket so the flat is facing the fire so it crusts evenly
Mr.Soo, I am new to the videos you have. However they are some of the best explications from an obvious expert . I appreciate the reply. Went to college in Texas years ago and nothing else compares. I seem to flow the methods of others with Texas Brisket and the result is more like roast beef than the a brisket of Texas . Will follow what you do and hope for improvement. Thanks
That was an amazing video. I hope to get to their level at some point. I only did brisket once because it's so time consuming. My go to is ribs and chicken, they cook pretty fast!!
Great job!! you guys had so much fun! that's what it's all about food family friends and having a good time!! Thanks for sharing your tips and secrets!
Hi Harry - I have an 18.5" WSM and I was wondering if the same principles apply with respect to cooking a brisket hot and fast. The 22.5" is a little taller and my concern was if my brisket would be to close to the heat without the water pan such as you did at the beginning of the video. Thanks for the videos you do, they are lots of help and really inspirational! - Regards, Matt
Hey Matt the 18 and 22 both works well. I've win 100+ first places on the 18 and that's my fav. Please see my 70+ videos and website for more black belt tips. foodgawker.com/page/2/?author=slapyodaddybbq
Excellent & informative video. I just ordered a WSM 22 today. Should arrive in a couple of week. Can wait to get it and make some ribs. Briskets and Pork may come later. Thank you again for making such informative and "friendly" videos. God Bless.
Awesome and very informative video!!! Can’t believe you were in Dallas. I am new to grilling and recently won the Weber contest for the Summit charcoal. Look forward to more of your videos.
Congrats on your Summit win! I have a couple of video on how to get the most out of the Summit ua-cam.com/video/nIXG_y3tPCc/v-deo.html ua-cam.com/video/ANO6Anc9XwQ/v-deo.html
I love watching your videos along with your co Stars from the video!! I love soaking up your knowledge. One day when I’m ready to get a real smoker I’ll be able to put your tips to good use! Thank you!
Harry Soo thank you so much! Do u have any tips as to how to smoke or somewhat smoke something in the oven? Would it work or would my apartment become too Smokey?
Oven brisket episode soon. What title do you suggest? Fundamentals of Oven Brisket Can you cook brisket in your oven? Black Belt Oven Brisket Best Oven Brisket
I’ve cooked roasts in my oven but I never attempted to smoke something in the oven for a long period of time. I’ve smoke for the most maybe 30 min just for things to get some flavor but I’ve never really done anything for slow cooking. As far as titles go, black belt oven juicy brisket sounds good 😅 also “non Smokey house oven Brisket sounds good too lol 😂 But basic fundemtal oven brisket sounds good too! Ugh sooo many choices to choose from lol
@@SlapYoDaddyBBQ I'm going to follow your step by step program for the smoker on the smokey mountain this weekend for the first time. Is there anyway I can send u picture to show people how easy you make it for a rookie to start to smoke. I did chicken yesterday and followed Troy video on chicken . Oh man they came out so good. Can you make a video on how to cook a pork butt on the bottom rack of the smokey mountain and a brisket on the top. Thanks for all your hard work. I hope my first ever brisket turns out great for my first time
Harry, I've heard you say you like LnS @ 250 for competition. Do you wrap with foil or butcher paper during that long of a cook? Beef broth in the wrap?
Yes, I like 250F for comp brisket and butt. All other meats like ribs chicken, sausages, tri tip, steak, etc is at 275F. If I am not using a mop, I use butcher paper. If I mop, I use foil and the paper is not waterproof in the early foil stages until the oil coats the paper. Yes, I use Campbell beef broth in the wrap ua-cam.com/video/cfDqD65II6I/v-deo.html
LOL! I think Troy and I are in the same age range! The Youngins hopefully picked up a few tips. We have cooked several times again T-Roy Cooks - ua-cam.com/video/7o9r7e5NXX8/v-deo.html T-Roy Austin 1 - ua-cam.com/video/vTTJWixNN6Q/v-deo.html T-Roy Austin 2 - ua-cam.com/video/y9r0cTylQNM/v-deo.html T-Roy Austin 3 - ua-cam.com/video/fs4ArGNJJ-g/v-deo.html Franklin BBQ - ua-cam.com/video/W7kh9P9V3UM/v-deo.html Franklin Pits - ua-cam.com/video/ebCGuEZPCOE/v-deo.html BBM Ballistic T-Roy - ua-cam.com/video/41lrdUeQIgM/v-deo.html T-Roy Crawfish - ua-cam.com/video/giM5OOmVHdU/v-deo.html
amazing how wagyu and prime tied? why do you think that was so and was that your opinion? Is just the wagyu looked so much more marbleized and tender initially before the cook.
Shhh . . . don't tell them that! It would hurt their feelings as their gear costs thousands of dollars. I'm cost-efficient and process-efficient pitmaster (aka cheap and lazy). Who knows, I may splurge and get the S9 when my S8 wears out.
First off, I’m a big fan of all you guys and thank you for all the past vids. Please keep them coming! Question for all you guys: I have access to get just brisket points. I run a Weber Kettle and am trying to go the hot and fast route. Any thoughts or advice on this?
Harry Soo, thank you! What temp would you run for a hot and fast for that? If I can get could get cooking temps, to approximate internally temps to wrap at, I think I’ll be there.
It was so much fun hanging out with you Harry! I truly appreciate you sharing what you know with all of us and I'm glad you kept the majority of what happened in your video so others could be inspired from your knowledge and "How-To" techniques. Wishing you a Happy 4th of July!!! Keep the smoke rollin' my friend and I hope our paths cross again very soon! I'm just a phone call away!!! Cheers to ya Harry!!!
T-ROY COOKS Happy 4th to you too. It was super awesome spending 12 hours at Justin's home. Since you do Southern cooking, I'm a big fan and have been know to make a decent Grilled Shrimp and Grits. Wanna do a throwdown in your backyard? I would love to visit Austin again as there are a few restaurants I did not get to eat the last time I did a BBQ crawl in your town. www.slapyodaddybbq.com/2013/03/austin-barbecue-crawl-weekend-part-4-of-4-december-2012/
Troy, you're my favorite. Always enjoy your chill approach to BBQ. Gotta have fun with it. Looking forward more of your videos.
Great episode. Two ideas... A) a rib roast episode like this one, and B) a tips episode for killing it on the versatile Weber 22 including smoking and adding things like thermometers. Anyone of you or your friends could do these.
I really enjoyed having you over Harry. You are a wealth of information and I appreciate you sharing it with us and our viewers. You are welcome back any time. Oh, and mommy maniac wasn’t mad about you raiding her pantry. Lol
It was a blast and we can try out the other 20 cooking ideas I emailed you previously. Happy 4th. If you're like me, you'll be most comfortable holding the tongs over meat, smoke, and fire.
At 43:25 it stated Panty....
Thank you Harry for the sacrifice you made to give back your time and knowledge to all of us. May you continue to be blessed in all you do!
Happy to share BBQ love
IMPORTANT - The water pan went back in for the 2nd phase when we foiled and the temp was lowered to 275. If you don't do that, the brisket will BURN! I realized my video footage was incomplete. Justin was going to publish my instructional video of the H-n-F lesson and he has that footage.
Thanks for adding this P.S. Great vid, Harry.
Harry, thank you so much for doing this. At what point did the 2nd phase begin? I tried to find it in the video but couldn’t find it. Thanks!
The second phase begins after you foil. You put back the water pan after you foil the briskets. Once the crust sets, you need to wrap with some mop liquid.
Harry Soo thanks Harry!
This was the key tip I was searching for. You mentioned lowering temps in the intro but I didnt catch the timing during the video. Thanks!
The more I familiarize myself with Harry Soo vids, the more I realize two things. 1. He is unbelievably respected and appreciated by the bbq community. 2. He seems extremely nice and informative, very gregarious. The perfect profile of a good teacher. It's interesting watching you talk to these group of guys who many of us subscribe to. Keep up the good work Harry, its fun watching you in action.
Thanks for stopping by! Feel free to browse my 360 videos and 35 playlists to up your BBQ game!
Well said!
Absolutely love your videos Harry. You are an absolute inspiration to Weber smoky mountain guys everywhere. Your approach is spot on. Informational without the arrogance. Just a man sharing his art with others.
Keep spreading BBQ love!
Harry, my husband would like to make a comment. When one of those fellows you were with asked you if you give away your comp. secrets and you said yes, life is too short and that you enjoy sharing those with your viewers. My husband wanted me to tell you what a genuinely good man you are. He just couldn't get over that. And thank you for all those bbq tips. He loves to bbq out in the back yard. Keep them coming.
One of the secrets to happiness is to be grateful because when you are grateful, then you can be thankful. Once you are thankful, the door to happiness opens up. We are all headed to the same place and have an expiration tag on our toe. We just don't know what that date is. Before that day comes, send a little love and help someone on their journey. They will benefit long after you are gone.
Part of the net proceeds from my barbecue journey benefits Operation Homefront for the troops, families, and active personnel. Part also benefits Save the Children charity as 20,000 kids die every day around the world due to disease, poverty, neglect, and abuse. We can and should spread BBQ love when we can like tossing a little boomerang of love that will come back and hit us on the side o the head much bigger than you can possibly imagine. God bless
Lloyd Bonafide Myron who? Lol. Thanks for your comment. We agree.
Thank you for your reply. We totally agree with being grateful to experience joy, happiness, and spirituality. If you would answer one more question for us please, what type of cookers do you use when competing? Thank you Harry.
You absolutely love you bbq. Thank you for everything you do teaching people.
Keep spreading the word about BBQ ❤️ love!
His knowledge and wanting to share with us just shows what a standup guy Harry is. Love the video.
Priceless memories hanging out with friends in Dallas. We will be doing more collabs in the future. I want to learn Cajun cooking and Texas cooking from these guys.
Nice to see so many fine BBQ chefs in one place. Very nice job guys.
Meat, smoke, fire . .. ahhhh . . . paradise
You guys work well together and are great at what each one of you do!!! All of you have a gift that complements the other one!!!
Dennis Lincoln watch for more collabs from the Gang of Five
I’m a backyarder for years. I helped cook at a smoke house as a teen for 4 years. SRF Waygu and FPL Akaushi both are Prime grade and the difference is amazing.
Awesome beef makes a big difference for brisket cooks!
Harry is full of knowledge and a great teacher.
Thanks Ken. The more I learn the more I realize I don't know. I'm a lifelong student :-)
This is really great James, here is a pro a tested and proven instruction, man my radar is on full blast with this guy.....
Jay Bird plenty more black belt tips and tricks being edited to help you up your backyard and comp game. Thanks for watching.
Harry, my poker buddies are going to have an issue with your lessons. Never did you say that I had to share it with them! Thank you very much, like many on this post, I also watched it from end to end and then did the same with the others in case I missed something. Lessons from a master! Thank you sir
Buddy happy to share BBQ love
Very nice video. I like your advice about having wood under the brisket. I have done a few hot and fast briskets. It's nice to see a comp cook validate that I'm not crazy
Yes, you are hereby declared NOT CRAZY! LOL!
lol
There are very few 40+ minute videos I'll watch on youtube...but this definitely made the cut. T-Roy and Justin are my 2 favorite channels and yours is quickly becoming the 3rd. :)
Mile High V. Thanks much. I wasn't sure so I'm glad from your comments not to cut out my detailed instructions of each step.
For topics like this, I don't think you could have cut anything out. It was a nice mix between the important details and backstory. I definitely learned a couple things (or more) about a brisket cook. Keep up the great work!
@@SlapYoDaddyBBQ that’s awesome! I live here in Midland tx and know Jr Urias’ family. Great barbecue as well!
@@jonascazares153 Say hello to Junior when you see him next
Junior Urias 2018 - ua-cam.com/video/pNiiX7_Cl60/v-deo.html
Junior Urias 2019 - ua-cam.com/video/H-SATIusWLg/v-deo.html
Junior Urias 2019 Restaurant - ua-cam.com/video/6z_pY9aNDiI/v-deo.html
Junior Urias 2019 Pits - ua-cam.com/video/5hkSNrg_j7Q/v-deo.html
I'm currently trying to download all bbq knowledge from the matrix, so thanks for this. Such a great video...I was taking notes. Gonna win me a BBQ competition one day...Thanks brother!
Go out and have BBQ fun my brother!
I follow T-Roy and now will follow the great Harry Soo, looks like y'all had a great time!
Chris Brewton thanks for watching and for your support. I'll be visiting Troy hopefully soon to learn how he cooks his Cajun dishes
Awesome to see my favorite bbq dudes hanging out
Again! Kenneth and I will need another rib throwdown w James. Stay tuned
Good stuff Harry! Even with 15 minutes of sleep in 2 days your game was 100% spot on! I can't believe I watched all 47:50 minutes of the video....back to bbq-ing for me. 👍🏽🤠
Yes, I've been blearly-eyed editing the Baby Back Maniac as well as the Junior Urias video clips. Will be posting Junior's video on Sunday. After that, it's how I set up my WSM-18 to win 100+ first places
Great video and instructions Harry. I watched the other channels yesterday. Been subbed to Troy, Justin, James and Kenneth for a long while. All great people!
Thanks for watching and for your support. Part of my net proceeds from BBQ benefit charities I support including Save The Children, Operation Homefront, and Operation BBQ Relief. Live, love, barbecue
I saw that you help kids needing direction in life. I sincerely appreciate that effort. I've done community efforts in inner city (Miami). when I was younger. You are a great person in my view.
Oren I will be launching a challenged kids program that I will post on my website and channel. Life Skills Class partnered with you local social worker Foster and Juvi and economically challenged kids
What a great video. I will watch this one again. I had no idea all you guys got together and shot this. I really enjoy watching all T ROY, Justin, and you Harry. Thanks for putting this one out! Fun times guys! Spreading that BBQ love!
More fun times here
Baby Back Maniac 2018 - ua-cam.com/video/p3xLGPz6zVA/v-deo.html
T-Roy Cooks - ua-cam.com/video/7o9r7e5NXX8/v-deo.html
Ballistic BBQ 2018 - ua-cam.com/video/1m2VIPk96-I/v-deo.html
Mike’s Masterclass Feb 5, 2019 - ua-cam.com/video/KVw_rDrN8BY/v-deo.html
Strictly Dumpling Feb 5, 2019 - ua-cam.com/video/2ABZjbKk_P0/v-deo.html
T-Roy Austin 1 - ua-cam.com/video/vTTJWixNN6Q/v-deo.html
T-Roy Austin 2 - ua-cam.com/video/y9r0cTylQNM/v-deo.html
T-Roy Austin 3 - ua-cam.com/video/fs4ArGNJJ-g/v-deo.html
Franklin BBQ - ua-cam.com/video/W7kh9P9V3UM/v-deo.html
Franklin Pits - ua-cam.com/video/ebCGuEZPCOE/v-deo.html
BBM Ballistic T-Roy - ua-cam.com/video/41lrdUeQIgM/v-deo.html
T-Roy Crawfish - ua-cam.com/video/giM5OOmVHdU/v-deo.html
@@SlapYoDaddyBBQ Awesome! Harry your the best man.. Thank you... I'm going to order some Slap Your Daddy rub...step up my game.
I used to have the old “R2D2” Weber smoker that was open on the bottom. Loved smoking on it but got away from smoking and really missed it. Have wanted a Smokey Mountain for some time now and you and Troy inspired me to take the plunge. Got the 18.5” and I already love it. Thanks for sharing your vast knowledge and wisdom. You are da BOSS!!!!!!!
Thanks Roger for stopping by. I also love my WSM18 and it has won over $450K in prize winning the past 12 years!
@@SlapYoDaddyBBQone of the best investments EVER!
I always like to see full-figured pitmasters like these guys and of course, the master, Malcomb Reed. Great to see this group together, it looked like great fun.
Never trust a skinny cook! Wait, what am I saying?
I’m just the opposite. I trust a skinny pitmaster because they are much more discerning about what they eat.
Incredible video Harry, looks like you all had a great time and it’s always amazing that you just give those black belt secrets away to anyone who will listen 👍
Cookout Coach happy to help spread some BBQ love
Thank you, Harry for this video. I followed your regiment for Hot and Fast for my two briskets yesterday, and they came out perfect. I'm a long time Low & Slow smoker and am now convinced that H&F brisket can be just as good. So, thank you!
Try U-H-n-F and U-L-n-S methods on my brisket Playlist. I have 20+ how to cook brisket videos
@@SlapYoDaddyBBQ - Thank you, I will check them out. BTW - thank you for taking the time to put these videos together. It's one thing to prep/smoke the meat, but it is a bigger deal to do that AND film everything. :)
@@fourpressmedia2674 feel free to view my 250+ videos 30 playlist when you have time during this shelter-in-place period our lives!
Stay Home. Stay Alive. Cook BBQ
@@SlapYoDaddyBBQ - I'm sure I've watched more than half of them already, my friend! Thank you for being a great BBQ educator.
Looks like an outdoor BBQ galore shop! Quite a collection.
Yes, Justin has a nice collection of gear
I LOVE that you guys got together! Awesome Texas cooks!
Yup. I'm inspired to cook some Texas S&P pork and butcher paper today. Thanks for watching. I'm sure we'll cook again in the future and Kenneth and I need to rematch with James who won our informal rib throwdown. Go watch that video on James's Aim'em and Claim'em channel ua-cam.com/users/CentralTexasGrilling
Will do! Recent subscriber to James too!
Subscribe to these great grill guys
ua-cam.com/channels/971hVyP9B4-TBulKXa5w1Q.html
ua-cam.com/users/spacecowboytx
ua-cam.com/channels/gFM3RsJ6Low9nX_OlS8_JA.html
This was a great day! Glad to get to meet you man! Lookin forward to cooking together in the future !
You got it my BBQ brother. Have a great 4th. Keep spreading BBQ love
Harry Soo Thanks for being a great positive part in the BBQ community! Happy 4th brotha
@@NorthTexasBBQAddicts ffrsxdddxszddss ds s deserzed ssdessesese sso eeesseso de
This was like a meeting of the Justice League! Getting my 18.5" WSM tomorrow. Harry, your comment on amazon of your accomplishments on it was what made me decide to not get the 14. Great videos!
Good luck Paul!
Harry, this was an excellent video. You couldn't have picked a better group of guys to work with. I'm planning a brisket cook over the 4th and I'll be using some of the tips you shared. The best part is, it looked like you all had a good time and for me that's what Q is all about. Thanks for sharing.
Go for a H-n-F brisket for July 4th. Be aware that the water pan went back in for the 2nd phase. I realized my video footage was incomplete and Justin was going to publish the video of the cook since it was his shoot
The AVENGERS of BBQ !
Hey james love the Tito’s apparel!
Thank you Sir. Massively respect what your doing. Rich UK
Hey Rich UK. I massively appreciate your kind words. Do they have steak contest in the UK? Cheers, Harry
We have a fair few BBQ Competitions/Events. Some pretty local style and some more nationally recognised. Would be awesome to see you over here one day..Kindest regards, Rich.
Here is my little local one. thebigmeat.co.uk/ welcome to stay at mine if you are up for next years event, it does involve beer....
Would love to. Wonder what happened to the British BBQ Assoc who hosted me the last time. Toby Shea was the president.
Not sure Harry, I'll do a bit of digging and find out.
Harry...u r a bbq scientist!!!!!
Thank you guys for the video awesome 😊❤️😊😊
You're very welcome George. Please check out my Collab Playlist when you have time. Thanks for stopping by
Cool collaboration! Just bought a smoker and been watching a few of you guys for some tips so this video was a gem to find. Love the friendly banter and the food looks amazing.
Awesome! Thank you!
Harry S I have watched 3 of the 4 students after this video. Great job training 👍👏 Mr Soo
Thanks Shawn!
Tried the fast and hot method, 200c until bark set, wrapped dropped temp to 150c until probe tender, ended up being 98c. Results were the best I have had in terms of flavour, bark etc but the cologne had not completely rendered down so a bit chewy . Any tips as it probed liked butter?
Just cook another 15 minutes and you'll be fine. Also may be the animal as some need to go longer. After some practice, you will be a black belt. Thanks for stopping by
Great stuff, thanks again for the great tips, footage, and vibes!
It was a super fun day that I will remember for a long time. It was great chemistry the moment I met Justin at the front door and then meeting Troy, James, and Kenneth. It's always amazing to me that everywhere I go, the love and camaraderie of folks who enjoy fire, smoke, and meat is universal and transcends all cultures, languages, and traditions.
T-ROY is my celebrity crush! 😍😍
I love Troy!
Excellent video, I learned alot thank you
Glad it was helpful!
Class is in session fellas! Great vid 😀
Thanks for stopping by. Please tell all your online friends that they can master barbecue and spread BBQ love with my UA-cam classes!
Cooking brisket at 250 -325 is what works for me . If I fall asleep it will drop to 225 and under 😆. A 15 lbs takes me 12-14 hours no way around it in an offset . Great video guys I am a bbq addict!
Victor Blanco Yes there are several methods and each one is a 3-hour argument and Jerry Springer fight. I've cooked them all including H-n-F method, L-n-S method, Ultra L-n-S method, 3-stage (180, 225, 250), 4-stage (180, 225, 250, 275F), combination1 (400F, 250F, 180F), combination2 (375F, 325F, 275F). Which one is best? The one that takes home the $10,000 check at a 100+ team contest. In competition, I'm a L-n-S-250F-for-14-hours-brisket-guy. This which reminds me I need to up my brisket game as 80+ teams are going to try to kick my ass in August at the Red Raider Throwdown in Lubbock!
Harry Soo my daughter goes to Texas tech that’s great good luck out there brother hope you smoke them and get the 1 st place .
Awesome video Harry, loved the details. Thanks for sharing so much great info.
Thanks for watching. Many more informative and detailed videos covering all aspects of cooking coming soon!
Thanks for the wisdom!
Great video.
God bless and best wishes.
The barbecue wisdom baton has been passed onto you so please venture out and spread BBQ love, compassion, and kindness. Thanks for watching and sharing your thoughts. Please tell all your online friends that I'm trying to recruit ambassadors of BBQ love and all they need to do is watch my channel.
Once again a great video from the master. This is the fastest way to learn and I don't have to kill a $200 brisket. I cooked a trisket from your other video and it came out great.Thanks again Harry.
Glad to be of service to up your game so you too could spread BBQ love!
Was that really 47 minutes? it flew by and I was enjoying every second of it... Great video. Superb Pitmasters, and a hell of a great time!
SmokeyGoodness thanks for hanging in there for all the information. I tried my best to unload my knowledge to you so you too could be an ambassador of BBQ love among family and friends. Live, love, and barbecue!
Good job everyone! Looks like everyone had a blast . Good video,learned a lot. Keep it up.
Thanks for watching!
This is a really good video. To roll in after a couple other hard jobs and put on that performance is impressive. And you picked just the right guy to work with. This was a lot of fun.
"right guys" You picked a great group of performers.
Sometimes when the students are ready, the teacher will show. I can only stand on the shoulders of the many who have helped me in my journey. Now it's time for me to pass the flames onto the next generation of pitmasters.
Good job guys!
Awesome guys I enjoyed watching all the videos so far. Looks like a real fun time
Thanks for watching. I have many more in the works in editing stage. Stay tuned!
@38:28 T-ROY, The cook I try to emulate. Keep on keepin' on brother!!.
Great collaborative effort!!! Soo informative!!!
It was a fun day and we plan to do more collabs in the future. Be sure to watch the one with Ballistic BBQ also. ua-cam.com/video/ioyr85XDAGs/v-deo.html
Great point to use the trimming for sausages. Little waste as possible.
Great video guys, Saved to my list to come back an watch the whole thing when I have more time!!
Better hurry as you will be backed up from all the videos I'm posting LOL
Enjoyed the video of your visit to BBM's house along with all the good info and tips of smoking ribs and brisket. I learned that meat grades is serious business and does matter. Very entertaining and a wealth of information. Thanks Harry and Justin, and Troy, James, Kenneth for bringing us a great video.
Happy to share BBQ love. Thanks for watching and I'll be posting videos regularly as there are so many topics I wanted to share information on.
T Roy is favorite bbq dude
Great. Thanks
Awesome stuff Harry. I really enjoyed this video. Your channel has blown up overnight. Congratulations!
Thank you very much. I'm glad folks on UA-cam find my content watchable. I have a lot of content having done a food and travel blog for 10 years with 200 recipes on file at Food Gawker and Printest. On this video, it was super fun cooking with my UA-camr friends James, Troy, Kenneth, and Justin in Dallas. Wait till you see the Junior Urias video posting later today where I head to Midland and help Junior (2014 BBQ Pitmasters winner) do a soft-opening of his new restaurant. I predict Up In Smoke restaurant will be a destination restaurant in West Texas. I know because I ate his food! Thanks for your support on my channel
thank you!!!!!!
We had fun. Watch for a mega collab next week with Ballistic, Baby Back, T-Roy, Mothers BBQ, and Adrenalin BBQ cooking some crazy nuts items on the grills
I love my Primo Grill! and my Weber!
Love what you cook on and cook on what you 💘!
Awesome Video. I love you guys
BB Q Pit Masters. I learn so much from You Thanks You So Much 😇
You're very welcome. I have a lot more info coming soon to share BBQ love.
Knowledge!
BBQ love and knowledge to share with the world
I think I would have to save the beautiful white fat for my Yorkshire pudding and gravy. Old people can’t waste anything and it’s always without leftovers. Thank you for your video’s I hope you all do great.
Waste not want not so use every part of the animal. Show respect for the animals who died for our sustenance and eating pleasure 👍🐽🔥🐷🐄🌈🐖👌🐂🌈🌈🌈
Great video. Thanks for sharing.
Thanks for stopping by
Yo Harry, great work man! Few questions not covered in the video. In doing the hot and fast on brisket at 400f what temps should I wrap and pull?
You wrap when the crust has set. You pull when probe tender. Thanks for stopping by
What a great group
Awesome video!
Keep Smoking From Florida
Thanks for watching John!
Awesome videos Harry! I watched them all on the other guys channels also!
Thanks so much for your support and kind words. I watched videos of Baby Back, Aimem, and What's New channels also from start to end.
Love that you are so humble and willing to share.. makes me glad I am in the UA-cam culture now myself!
Hello T-Roy I love you man I’m the same way. Got to enjoy it.
Thanks Sanders!
Great video Harry. Really nice with the interviews at the end too :)
Thank you very much. The crew of Justin, Troy, James, and Kenneth are a swell bunch of guys.
Great video, great group of guys, TFS!
Thank you very much. I think we had such a good time that we might do another cookoff soon. Maybe Austin as I want to complete my BBQ crawl as I did not get to eat at all the places I wanted.
www.slapyodaddybbq.com/2013/03/austin-barbecue-crawl-weekend-part-4-of-4-december-2012/
Be careful don't trip on a wire on the way to check your meat! LOL... I never knew there was so much technology involved in smoking a brisket..... Great video, my wife is going to get mad because now I have to upgrade and step up my thermal pin to a guru
Tell her that I approved you for $2,000!
By the way... I'm a retired fireman and was the Chef in the Fire department... I built my own UDS smoker and using it....
UDS are great. I have two UDS a 55 and a 30 gal
@@SlapYoDaddyBBQ Thank you so much for replying... Looking forward to your videos... I will get back to you
.. Thanks Harry !
Was that a Dexter cutting knife you used to trim the fat off?
Not sure as this is an older video and I don't recall bringing my knives to Dallas. Here are knives I use
Best Pitmaster Knives - ua-cam.com/video/RRarBWyglwM/v-deo.html
Knife sharpening - ua-cam.com/video/__n2LtInFKU/v-deo.html
Whetstone sharpening - ua-cam.com/video/e_c3bC2W86w/v-deo.html
The only thing that doesn't let me bbq brisket is time.
Next time I'll try the Hot and Fast!
Which would be your recommendation to do it in an offset smoker? Apart of the management of temperature u said, and spritzing frequently
Thanks Harry.
Alejandro Demai you can definitely do H-n-F in an offset smoker. Get it to 400F and put your point fat side up facing the firebox and on the hottest shelf (usually top grate if you have one. You may need rotate the brisket so the flat is facing the fire so it crusts evenly
thank you so much! I really appreciate your answers
Mr.Soo, I am new to the videos you have. However they are some of the best explications from an obvious expert .
I appreciate the reply.
Went to college in Texas years ago and nothing else compares. I seem to flow the methods of others with Texas Brisket and the result is more like roast beef than the a brisket of Texas .
Will follow what you do and hope for improvement. Thanks
When you have time Mike, you can watch some of my other brisket how-to videos. Guns up from a former Texas Tech Red Raider!
Playlist - ua-cam.com/play/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd.html
SRF comp brisket - ua-cam.com/video/cfDqD65II6I/v-deo.html
Comp Brisket - ua-cam.com/video/Uo7ocTu9olc/v-deo.html
Best Brisket Injections - ua-cam.com/video/RpnIGw4vyPA/v-deo.html
H-n-F Texas Brisket Baby Back M - ua-cam.com/video/8gAXqos-aHE/v-deo.html
Coaching brisket - ua-cam.com/video/XXsVxK7VIcc/v-deo.html
10 Backyard Fundamentals - ua-cam.com/video/kzWWpvJEpck/v-deo.html
12 H-n-F Fundamentals - ua-cam.com/video/VUG9MvuCWBQ/v-deo.html
7 Fundamentals Weber Kettle - ua-cam.com/video/IRwSk91PgUs/v-deo.html
Ultra Low Slow - ua-cam.com/video/QavVUpbV8ek/v-deo.html
$220 Wagyu v $50 Angus - ua-cam.com/video/1RAbLiBhx20/v-deo.html
S&P v Moola Rub - ua-cam.com/video/Ykdy0bv2JIU/v-deo.html
Gold v Black SRF - ua-cam.com/video/Vqqrc0g3JbQ/v-deo.html
Umami Brisket - ua-cam.com/video/d9YqXR9_fi4/v-deo.html
Impossible 2-hour - ua-cam.com/video/VVsE6-RYYB8/v-deo.html
Instapot Brisket Calderata - ua-cam.com/video/F9ld_2eZfDI/v-deo.html
REDO 7 Fundamentals - ua-cam.com/video/nKtpcBINwyA/v-deo.html
Brisket Cooked in Butter - httpss://ua-cam.com/video/tE46WFWXUD0/v-deo.html
Brisket Aged in Butter - ua-cam.com/video/MYmocZiho9U/v-deo.html
SRF Gold - ua-cam.com/video/yV8u8EaMKOY/v-deo.html
Chicken Fried Brisket - ua-cam.com/video/hnIbr_uzcf0/v-deo.html
Whole Fried Brisket - ua-cam.com/video/RNzBOxrCsDw/v-deo.html
Post Oak Brisket WSM-22 - ua-cam.com/video/elcqORHL5rU/v-deo.html
Walmart Brisket - ua-cam.com/video/fLSe6c7Hq0s/v-deo.html
Costco v Sams Brisket - ua-cam.com/video/nADa1iS76G4/v-deo.html
Corned Beef Walmart SmokeFire - ua-cam.com/video/NSSIKicufJE/v-deo.html
Creekstone Brisket Franklin Style - ua-cam.com/video/Z8o_Lv8GZvg/v-deo.html
Crawfish Boil Brisket - ua-cam.com/video/W81WE3fkgN8/v-deo.html
Japanese A9 Wagyu - ua-cam.com/video/LG7GDQsfZiY/v-deo.html
Beef Fat Injected Walmart Brisket - ua-cam.com/video/jnIBYh18aso/v-deo.html
One more thing Mr Soo, if you're ever in the Knoxville area, please post something for us. Thank you.
will do @cindy crandall
That was an amazing video. I hope to get to their level at some point. I only did brisket once because it's so time consuming. My go to is ribs and chicken, they cook pretty fast!!
Thanks for stopping by. Enjoy your ribs and chicken which is a great combination
@@SlapYoDaddyBBQ Thanks Harry! Appreciate you!
Great job!! you guys had so much fun! that's what it's all about food family friends and having a good time!! Thanks for sharing your tips and secrets!
Spreading BBQ love in the world. Now that my four youtubers have upped their hot-n-fast comp brisket game, they can up more people's skills
That's so awesome!! your channel is full of great food and advice!! Thanks again!
That looks Amazing Harry!
Thanks Don. It was a fun cook. We're crashing T-Roys place in Feb next week for another collab
What is the porpoise of sitting the brisket on the wood chunks?
So no low spots which may puddle. You won't get bark in these wet puddles on your brisket. Just a black belt tip I used to win 1st place brisket
Thankyou good tip I'm going to try it this weekend in a big competition
Hi Harry - I have an 18.5" WSM and I was wondering if the same principles apply with respect to cooking a brisket hot and fast. The 22.5" is a little taller and my concern was if my brisket would be to close to the heat without the water pan such as you did at the beginning of the video. Thanks for the videos you do, they are lots of help and really inspirational! - Regards, Matt
Hey Matt the 18 and 22 both works well. I've win 100+ first places on the 18 and that's my fav. Please see my 70+ videos and website for more black belt tips. foodgawker.com/page/2/?author=slapyodaddybbq
Excellent & informative video. I just ordered a WSM 22 today. Should arrive in a couple of week. Can wait to get it and make some ribs. Briskets and Pork may come later. Thank you again for making such informative and "friendly" videos. God Bless.
Thanks. Here are more how-to cook brisket videos when you have time.
SRF comp brisket - ua-cam.com/video/cfDqD65II6I/v-deo.html
Comp Brisket - ua-cam.com/video/Uo7ocTu9olc/v-deo.html
Best Brisket Injections - ua-cam.com/video/RpnIGw4vyPA/v-deo.html
H-n-F Texas Brisket Baby Back M - ua-cam.com/video/8gAXqos-aHE/v-deo.html
Coaching brisket - ua-cam.com/video/XXsVxK7VIcc/v-deo.html
10 Backyard Fundamentals - ua-cam.com/video/kzWWpvJEpck/v-deo.html
12 H-n-F Fundamentals - ua-cam.com/video/VUG9MvuCWBQ/v-deo.html
7 Fundamentals Weber Kettle - ua-cam.com/video/IRwSk91PgUs/v-deo.html
Ultra Low Slow - ua-cam.com/video/QavVUpbV8ek/v-deo.html
$220 Wagyu v $50 Angus - ua-cam.com/video/1RAbLiBhx20/v-deo.html
S&P v Moola Rub - ua-cam.com/video/Ykdy0bv2JIU/v-deo.html
Gold v Black SRF - ua-cam.com/video/Vqqrc0g3JbQ/v-deo.html
Umami Brisket - ua-cam.com/video/d9YqXR9_fi4/v-deo.html
Impossible 2-hour - ua-cam.com/video/VVsE6-RYYB8/v-deo.html
Instapot Brisket Calderata - ua-cam.com/video/F9ld_2eZfDI/v-deo.html
REDO 7 Fundamentals - ua-cam.com/video/nKtpcBINwyA/v-deo.html
Brisket Cooked in Butter - httpss://ua-cam.com/video/tE46WFWXUD0/v-deo.html
Brisket Aged in Butter - ua-cam.com/video/MYmocZiho9U/v-deo.html
SRF Gold - ua-cam.com/video/yV8u8EaMKOY/v-deo.html
Chicken Fried Brisket - ua-cam.com/video/hnIbr_uzcf0/v-deo.html
Whole Fried Brisket - ua-cam.com/video/RNzBOxrCsDw/v-deo.html
Post Oak Brisket WSM-22 - ua-cam.com/video/elcqORHL5rU/v-deo.html
Walmart Brisket - ua-cam.com/video/fLSe6c7Hq0s/v-deo.html
Costco v Sams Brisket - ua-cam.com/video/nADa1iS76G4/v-deo.html
Corned Beef Walmart SmokeFire - ua-cam.com/video/NSSIKicufJE/v-deo.html
Creekstone Brisket Franklin Style - ua-cam.com/video/Z8o_Lv8GZvg/v-deo.html
Great fun. Like being there. You guys need to do sides too
It's a blessing to have BBQ brothers and sisters around the country and the world!
this is so cool!
That was a fun cook. We are going to crash T-roys place in Austin in Feb to cook up a storm!
@@SlapYoDaddyBBQ can't wait to see that!
All these guys are Coronavirus vulnerable, take care boys
Huh? Old video from 2019
That was a fun video
Thanks. Watch for the 60-day one next followed by the 30-day v 60-day shootout. Cheers
Awesome and very informative video!!! Can’t believe you were in Dallas. I am new to grilling and recently won the Weber contest for the Summit charcoal. Look forward to more of your videos.
Congrats on your Summit win! I have a couple of video on how to get the most out of the Summit
ua-cam.com/video/nIXG_y3tPCc/v-deo.html
ua-cam.com/video/ANO6Anc9XwQ/v-deo.html
geeky point
tendon goes muscle to bone
ligament goes bone to bone (think ACL vs achilles)
Thanks for the geeky fact check! I'll just say "hard stuff" the next time. LOL!
I love watching your videos along with your co Stars from the video!! I love soaking up your knowledge. One day when I’m ready to get a real smoker I’ll be able to put your tips to good use! Thank you!
Awesome! Thank you!
Here are more collab videos
T-Roy Cooks - ua-cam.com/video/7o9r7e5NXX8/v-deo.html
Ballistic BBQ 2018 - ua-cam.com/video/1m2VIPk96-I/v-deo.html
Mike’s Masterclass Feb 5, 2019 - ua-cam.com/video/KVw_rDrN8BY/v-deo.html
Strictly Dumpling Feb 5, 2019 - ua-cam.com/video/2ABZjbKk_P0/v-deo.html
T-Roy Austin 1 - ua-cam.com/video/vTTJWixNN6Q/v-deo.html
T-Roy Austin 2 - ua-cam.com/video/y9r0cTylQNM/v-deo.html
T-Roy Austin 3 - ua-cam.com/video/fs4ArGNJJ-g/v-deo.html
Franklin BBQ - ua-cam.com/video/W7kh9P9V3UM/v-deo.html
Franklin Pits - ua-cam.com/video/ebCGuEZPCOE/v-deo.html
BBM Ballistic T-Roy - ua-cam.com/video/41lrdUeQIgM/v-deo.html
T-Roy Crawfish - ua-cam.com/video/giM5OOmVHdU/v-deo.html
Harry Soo thank you so much! Do u have any tips as to how to smoke or somewhat smoke something in the oven? Would it work or would my apartment become too Smokey?
@@meyerjacobs9638 funny you ask. I'm posting a Fundamental of Oven Brisket video soon!
Oven brisket episode soon. What title do you suggest?
Fundamentals of Oven Brisket
Can you cook brisket in your oven?
Black Belt Oven Brisket
Best Oven Brisket
I’ve cooked roasts in my oven but I never attempted to smoke something in the oven for a long period of time. I’ve smoke for the most maybe 30 min just for things to get some flavor but I’ve never really done anything for slow cooking.
As far as titles go, black belt oven juicy brisket sounds good 😅 also “non Smokey house oven Brisket sounds good too lol 😂
But basic fundemtal oven brisket sounds good too! Ugh sooo many choices to choose from lol
Very cool vid
Thanks. Fun time with some swell friends
@ 1:08 what super bowl champ did he get that ring off of, that sucker is as big as Troy's BAD (big ass dial) LOL
He's DA MAN!!!
Can you ask what lens is that on the 80D canon
You can go to the UA-camr who has that camera to ask. I'm not a camera guy as I shoot my crappy videos using my phone, :-)
@@SlapYoDaddyBBQ I'm going to follow your step by step program for the smoker on the smokey mountain this weekend for the first time. Is there anyway I can send u picture to show people how easy you make it for a rookie to start to smoke. I did chicken yesterday and followed Troy video on chicken . Oh man they came out so good. Can you make a video on how to cook a pork butt on the bottom rack of the smokey mountain and a brisket on the top. Thanks for all your hard work. I hope my first ever brisket turns out great for my first time
Here are some ideas
PORK
Comp Butt - ua-cam.com/video/FlBagb3tKUc/v-deo.html
Backyard Butt - ua-cam.com/video/wtWIVMzF7hk/v-deo.html
6 Pork Injections - ua-cam.com/video/CoICN1p2hH4/v-deo.html
Chili Verde Pork - ua-cam.com/video/0n6aMAMGhq0/v-deo.html
Pig Candy - ua-cam.com/video/jfJEm9km39w/v-deo.html
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Homemade Bacon BLT - ua-cam.com/video/bTAbTp2HgmU/v-deo.html
Pork Belly like Brisket - ua-cam.com/video/xJkR8jTya7k/v-deo.html
Kalua Pig - ua-cam.com/video/GZy6yFzXANs/v-deo.html
SPAM - ua-cam.com/video/uSRGsSN9hLc/v-deo.html
Pork Aging - ua-cam.com/video/2EM1iimvZTg/v-deo.html
BRISKET
SRF comp brisket - ua-cam.com/video/cfDqD65II6I/v-deo.html
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Coaching brisket - ua-cam.com/video/XXsVxK7VIcc/v-deo.html
10 Backyard Fundamentals - ua-cam.com/video/kzWWpvJEpck/v-deo.html
12 H-n-F Fundamentals - ua-cam.com/video/VUG9MvuCWBQ/v-deo.html
7 Fundamentals Weber Kettle - ua-cam.com/video/IRwSk91PgUs/v-deo.html
Ultra Low Slow - ua-cam.com/video/QavVUpbV8ek/v-deo.html
$220 Wagyu v $50 Angus - ua-cam.com/video/1RAbLiBhx20/v-deo.html
S&P v Moola Rub - ua-cam.com/video/Ykdy0bv2JIU/v-deo.html
Gold v Black SRF - ua-cam.com/video/Vqqrc0g3JbQ/v-deo.html
Umami Brisket - ua-cam.com/video/d9YqXR9_fi4/v-deo.html
Impossible 2-hour - ua-cam.com/video/VVsE6-RYYB8/v-deo.html
Instapot Brisket Calderata - ua-cam.com/video/F9ld_2eZfDI/v-deo.html
REDO 7 Fundamentals - ua-cam.com/video/nKtpcBINwyA/v-deo.html
Brisket Cooked in Butter - ttps://ua-cam.com/video/tE46WFWXUD0/v-deo.html
Harry, I've heard you say you like LnS @ 250 for competition. Do you wrap with foil or butcher paper during that long of a cook? Beef broth in the wrap?
Yes, I like 250F for comp brisket and butt. All other meats like ribs chicken, sausages, tri tip, steak, etc is at 275F. If I am not using a mop, I use butcher paper. If I mop, I use foil and the paper is not waterproof in the early foil stages until the oil coats the paper. Yes, I use Campbell beef broth in the wrap ua-cam.com/video/cfDqD65II6I/v-deo.html
Harry, glad to see you grooming the youngins 👏🏋️
LOL! I think Troy and I are in the same age range! The Youngins hopefully picked up a few tips. We have cooked several times again
T-Roy Cooks - ua-cam.com/video/7o9r7e5NXX8/v-deo.html
T-Roy Austin 1 - ua-cam.com/video/vTTJWixNN6Q/v-deo.html
T-Roy Austin 2 - ua-cam.com/video/y9r0cTylQNM/v-deo.html
T-Roy Austin 3 - ua-cam.com/video/fs4ArGNJJ-g/v-deo.html
Franklin BBQ - ua-cam.com/video/W7kh9P9V3UM/v-deo.html
Franklin Pits - ua-cam.com/video/ebCGuEZPCOE/v-deo.html
BBM Ballistic T-Roy - ua-cam.com/video/41lrdUeQIgM/v-deo.html
T-Roy Crawfish - ua-cam.com/video/giM5OOmVHdU/v-deo.html
amazing how wagyu and prime tied? why do you think that was so and was that your opinion? Is just the wagyu looked so much more marbleized and tender initially before the cook.
It's the pitmaster and not the pit or meat! :-)
Playlist - ua-cam.com/play/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd.html
SRF comp brisket - ua-cam.com/video/cfDqD65II6I/v-deo.html
Comp Brisket - ua-cam.com/video/Uo7ocTu9olc/v-deo.html
Best Brisket Injections - ua-cam.com/video/RpnIGw4vyPA/v-deo.html
H-n-F Texas Brisket Baby Back M - ua-cam.com/video/8gAXqos-aHE/v-deo.html
Coaching brisket - ua-cam.com/video/XXsVxK7VIcc/v-deo.html
10 Backyard Fundamentals - ua-cam.com/video/kzWWpvJEpck/v-deo.html
12 H-n-F Fundamentals - ua-cam.com/video/VUG9MvuCWBQ/v-deo.html
7 Fundamentals Weber Kettle - ua-cam.com/video/IRwSk91PgUs/v-deo.html
Ultra Low Slow - ua-cam.com/video/QavVUpbV8ek/v-deo.html
$220 Wagyu v $50 Angus - ua-cam.com/video/1RAbLiBhx20/v-deo.html
S&P v Moola Rub - ua-cam.com/video/Ykdy0bv2JIU/v-deo.html
Gold v Black SRF - ua-cam.com/video/Vqqrc0g3JbQ/v-deo.html
Umami Brisket - ua-cam.com/video/d9YqXR9_fi4/v-deo.html
Impossible 2-hour - ua-cam.com/video/VVsE6-RYYB8/v-deo.html
Instapot Brisket Calderata - ua-cam.com/video/F9ld_2eZfDI/v-deo.html
REDO 7 Fundamentals - ua-cam.com/video/nKtpcBINwyA/v-deo.html
Brisket Cooked in Butter - httpss://ua-cam.com/video/tE46WFWXUD0/v-deo.html
Brisket Aged in Butter - ua-cam.com/video/MYmocZiho9U/v-deo.html
SRF Gold - ua-cam.com/video/yV8u8EaMKOY/v-deo.html
Chicken Fried Brisket - ua-cam.com/video/hnIbr_uzcf0/v-deo.html
Whole Fried Brisket - ua-cam.com/video/RNzBOxrCsDw/v-deo.html
Post Oak Brisket WSM-22 - ua-cam.com/video/elcqORHL5rU/v-deo.html
Walmart Brisket - ua-cam.com/video/fLSe6c7Hq0s/v-deo.html
Costco v Sams Brisket - ua-cam.com/video/nADa1iS76G4/v-deo.html
Corned Beef Walmart SmokeFire - ua-cam.com/video/NSSIKicufJE/v-deo.html
Creekstone Brisket Franklin Style - ua-cam.com/video/Z8o_Lv8GZvg/v-deo.html
Crawfish Boil Brisket - ua-cam.com/video/W81WE3fkgN8/v-deo.html
Japanese A9 Wagyu - ua-cam.com/video/LG7GDQsfZiY/v-deo.html
Beef Fat Injected Walmart Brisket - ua-cam.com/video/jnIBYh18aso/v-deo.html
Costco Brisket Flat Coffee Chocolate - ua-cam.com/video/MN6pb0wbMz0/v-deo.html
Walmart Brisket Homemade Injection - ua-cam.com/video/pfc_EB0w03s/v-deo.html
Los Angeles Style Brisket - ua-cam.com/video/P-WqJqQXu14/v-deo.html
Huntspoint Wagyu BLOXX - ua-cam.com/video/1PPHfpYWS7A/v-deo.html
Is it just me or does it seem like your S8 phone does just as good as their expensive cameras, lol?
Great video, thank you for the information.
Shhh . . . don't tell them that! It would hurt their feelings as their gear costs thousands of dollars. I'm cost-efficient and process-efficient pitmaster (aka cheap and lazy). Who knows, I may splurge and get the S9 when my S8 wears out.
Harry Soo, lol I love it!
First off, I’m a big fan of all you guys and thank you for all the past vids. Please keep them coming! Question for all you guys: I have access to get just brisket points. I run a Weber Kettle and am trying to go the hot and fast route. Any thoughts or advice on this?
Same process for point only as recipe for full packer or flat muscle.
Harry Soo, thank you! What temp
would you run for a hot and fast for that? If I can get could get cooking temps, to approximate internally temps to wrap at, I think I’ll be there.