I watch this video everytime I make a brisket and it never gets old since it's my least barbecued meat. The wood chunks under the meat are a staple for me and I fit my biggest brisket (23.8lbs) to date on my medium WMS. Thanks Harry, and hope all is well during these times!
Just cooked a brisket today and it was so tender and juicy. Thx to ur videos on brisket I tried it that way and it came out very well. Keep the videos coming harry . thank u very much
@@SlapYoDaddyBBQ so when you wrap it in the butcher paper how did you know when to wrap? did you reach a certain temp i didnt see that he probed it with any temp. probe. and after he wraps did he not put back on the grill?
You are very welcome White Thunder. I have half dozen prime rib and duck videos coming in Dec. A man sits with a pretty girl for an hour, it seems like a minute. He sits on a hot barbecue for a minute, it’s longer than any hour. That is relativity. - Albert Einstein
Thanks for stopping by Miso Honey! Plenty more brisket videos to check out plus 100+ other videos to help you master BBQ so you can spread BBQ love. Whether L-n-S of H-n-F, there are many ways to brisket heaven. SRF comp brisket - ua-cam.com/video/cfDqD65II6IC/v-deo.htmlomp Brisket - ua-cam.com/video/Uo7ocTu9olcB/v-deo.htmlest Brisket Injections - ua-cam.com/video/RpnIGw4vyPAH/v-deo.html-n-F Texas Brisket Baby Back M - ua-cam.com/video/8gAXqos-aHEC/v-deo.htmloaching brisket - ua-cam.com/video/XXsVxK7VIcc1/v-deo.html0 Backyard Fundamentals - ua-cam.com/video/kzWWpvJEpck1/v-deo.html2 H-n-F Comp Fundamentals - ua-cam.com/video/VUG9MvuCWBQ/v-deo.html
Whaddya have Nicholas? A gas grill, maybe a flowerpot. Let me know what you cook on and I'll do a video for you as there are probably many of my viewers like you. I had a student who did his homework after my class (yes, homework is mandatory) in his toaster oven because the city he lived in (Santa Monica) does not allow grills or outdoor cooking.
I started one of those cheap square grills you can get from walmart, and then moved on to a cheap horizontal offset (99$ cheap!), and now i'm on a vertical offset (oklahoma joes bandera). I had pretty good results doing a hot and fast brisket for Thanksgiving this year thanks to your videos! Keeping the temp that high for that long put my charcoal grate through h-e-double hockey sticks, but totally worth it.
Keep spreading BBQ love. Thanks for supporting my channel and letting other know. Do not worry about your difficulties in barbecue. I can assure you mine are still greater. - Albert Einstein
My family gifted me with the 18.5 Weber Smoker for Xmas. Now, I need to figure out what necessary modifications I need to make/install. I read Harry's review on Amazon with guidance on how to season the smoker.
Watch my how-to season and how-to clean the WSM. No mods needed. If you want, change the door to CajunBandit.com stainless doors. My two WSM 18 from 2008 are still going strong!
Give it a go and let me know how it came out. Plenty more brisket videos to up your game! 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 Comp Fundamentals - ua-cam.com/video/VUG9MvuCWBQ/v-deo.html
@@SlapYoDaddyBBQ thanks again for the video and info! This was the first brisket flat I got to the right tenderness where the probe felt it like it was going into peanut butter. I let it rest for an hour, but it wasn't as juicy as I had hoped it would be. I know the flat is leaner than the point, so maybe I need to inject or dry brine more to increase the moisture level when finished? I'm thinking of maybe for larger/longer beef cooks sticking to beef ribs, chuck roast, brisket points, and prime-rib roasts.
Thanks Bobby for your support and kind words. I've arranged my 100+ videos by Playlists so they are easier to navigate ua-cam.com/channels/4dtbTXdvjo272b5x_mxRBw.htmlplaylists Food Gawker - tinyurl.com/klnclwu Pinterest - tinyurl.com/k34kgq6
Another GREAT instructional video by The Master. Thank you Harry! Also appreciate the aspect on hygiene, which is where people can go awry only to contaminate their kitchen. Love the secret ingredient of celery seed in the rub. I have had great results wwith Wochestshire Sauce, but like the thought of the other two.
Thanks Chris for watching and taking time to leave a comment. Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)
You mentioned that you want the wood to smolder, not burn because you're trying to get the resin in the wood to be effective, I can tell from comments like that, that you really know what you're doing,excellent, exceptional, I'm a subscriber, thanks Harry
That is correct. More info Harry Smoking Woods - ua-cam.com/video/X8Xwcj5feDg/v-deo.html Patty BBQ Woods #1 - ua-cam.com/video/jXR4NqC1l6Q/v-deo.html Patty BBQ Woods #2 - ua-cam.com/video/YvPAhONkLNk/v-deo.html Smoke ring - ua-cam.com/video/G0rHKm-JGsg/v-deo.html
Thanks Harry, I'm learning so much watching these great videos. Very well explained as usual , this is becoming fun instead of disappointment. Will try this one on the wsm this weekend, weather is going to be crap in Victoria Australia this weekend so it's Bbq time.
@@SlapYoDaddyBBQ Harry I'm in shock. I've just done a brisket, ribs and pork shoulder. The whole lot worked perfectly thanks to you. First attempt on the wsm , it stunned me how nice it is and the wife's not complaining. Need to use your products. Thanks mate what a legend you are .
Oh man Harry, you’re killing me! Thank you so much for the offer, but we leave on vacation to Colorado in a couple days. I just won’t have time to make it up. It sounds soooo good though. Hopefully I’ll be able to come up for a class soon. Thanks again friend!
Some great tips I'm gonna try bc I always struggle with brisket when it comes to pork got it down beef not my friend lol. Also glad you showed it with the weber kettle please do more on it thanks
Hey Pat, thanks for stopping by. I have 100+ videos to help you master barbecue (in ribs, chicken, pork, tri tip, brisket, lobster, turkey, etc) so you can spread BBQ love . Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)
Great video Harry! I've done several briskets in a webber kettle long cook. I want to try my first hot N Fast, so I have several questions: - You spritzed the meat each 30-40 minutes? - How to keep a moist flat? - Did you have to add more charcoal? - You went by temp (160) or sight to decide when to wrap in Butcher paper? - 4 hours was the cook time? you take it out to rest at 203 F internal temp? And last but not least, How may I get your rub here in Mexico ? :D All the info you may provide is highly appreciated! Thank You!
Hey Ibehl, here are the answers 1) spritz every 30 mins, 2) cook fat down and packer muscle, 3) no more as I cooked in oven after foiling, 4) no temp; go entirely by look and feel of crust setting completely setting before you wrap, 5) 2.5 hours @400F and 3 hours @300F in oven (or pit), 6) no reseller in Mexico yet but you can go to my website to find a rub recipe. Thanks for stopping by. Merry Christmas
Thanks Mr. Lee. Be sure to binge watch my brisket videos SRF comp brisket - ua-cam.com/video/cfDqD65II6IC/v-deo.htmlomp Brisket - ua-cam.com/video/Uo7ocTu9olcB/v-deo.htmlest Brisket Injections - ua-cam.com/video/RpnIGw4vyPAH/v-deo.html-n-F Texas Brisket Baby Back M - ua-cam.com/video/8gAXqos-aHEC/v-deo.htmloaching brisket - ua-cam.com/video/XXsVxK7VIcc1/v-deo.html0 Backyard Fundamentals - ua-cam.com/video/kzWWpvJEpck1/v-deo.html2 H-n-F Comp Fundamentals - ua-cam.com/video/VUG9MvuCWBQT/v-deo.htmlhe most beautiful thing we can experience is the mysterious barbecue. It is the source of all true art and science. - Albert Einstein
Great video and I will be trying this fro Christmas with the family!! Hoping to attend one of your classes next year now that i'm out here in California.
Hey Shaun, drop by anytime. I have half dozen Xmas recipes of prime rib and duck coming in Dec. Thanks for watching. It’s not the barbecues in my life that count, it’s the life in my barbecues. - Mae West
@@SlapYoDaddyBBQ thank you and I'l keep you posted. Looking forward to the Xmas recipes and love the quote!! For me BBQ/cooking is something that comes form the heart and I put a lot of my heart into everything I make for people. Gives me true joy watching people enjoy my creations.Keep up the great work!!
You should see if you can improve/duplicate the snake method from American Test Kitchen. I’m doing my first Brisket this weekend on my kettle. I have learned a lot from your channel and want to thank you. Thank you Sir!🙏
Hi harry, love your vids, inspired me to start smoking. Got some questions for you. When do you start spritzing with water, and how often? Also, after wrapping, can you finish in the oven? what temperature and how long if so?
You start spraying when you see evidence of crust setting on the brisket. Start gently around the 3:00 and spray every 30 mins. Yes, finish in the oven at the same temp you cook in the pit. Charcoal is expensive so save money by using your oven. Good luck.
Hey Walt, give it a go and let me know how it came out. Thanks for watching. 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
Thanks Harry for the Kettle cook, I am always looking for Kettle ideas since I do not have the WSM. I think I am going to try one for New Years, unless of course I get that WSM on my Christmas list..(hopefully my wife is reading this ;) ... Merry Christmas and Happy New Year from the Jersey Shore.
Hey Chris, I will have several Xmas recipes on the Kettle like Peking Duck, 60-day butter aged low-slow Prime Rib, and Filet Mignon coming next. Love back to you at the Jersey Shore. Must be getting cold now. I'm cooking in 70F blue skies. Muahaha!
The wisdom is in the 50 how-to cook brisket videos I posted. Short answer is just cook it both ways to see which way works best. I describe the 10+ reasons and criteria so watch those videos when you have time.
I've done the snake method on my Hasty Bake as it works like the Weber Kettle. Just lay the wood chunks (tennis sized) into the snake pile of briquettes, under if possible
I have been wondering how I am going to cook my first brisket on my Weber kettle. I seem to have the 300 degree temp dialed in by using the baskets and putting water in my drip pan. Love your videos Harry. Very informative.
I have been cooking my brisket on the Weber Kettle at about 300-350 until the stall, Wrap in butcher paper, put it back on. By then the coals are starting to cool down slightly and I can keep the temp at 250 until the brisket temps at 203°. I put it in my switched off oven in a pan to rest for a few hours and slice. Beef heaven!
Hi Harry. I tried this method today and much better vs pellet grill. I used your championship beef rub and started spraying water about 30 min into the cook at 400... I did lose heat at the 1.5 hour mark and had to add more Devil coal. To bring it back to 400... I ended up cooking about 3.5 hours in the kettle...My problem is the bark. It took a long time for it to bark. And the bark was uneven. Some areas like muddy. What do you think I did wrong? Thanks
These fundamental vids are great Harry! I'm planning to cook my first brisket hot and fast for Christmas and you've helped me become more confident. My one question is how often/much do you spray the brisket before you wrap?
Hey Nicholas. Merry Christmas. Spray every half hour until the crust sets. Be sure to watch my other brisket videos to round your you training my Paduan! SRF comp brisket - ua-cam.com/video/cfDqD65II6IC/v-deo.htmlomp Brisket - ua-cam.com/video/Uo7ocTu9olcB/v-deo.htmlest Brisket Injections - ua-cam.com/video/RpnIGw4vyPAH/v-deo.html-n-F Texas Brisket Baby Back M - ua-cam.com/video/8gAXqos-aHEC/v-deo.htmloaching brisket - ua-cam.com/video/XXsVxK7VIcc1/v-deo.html0 Backyard Fundamentals - ua-cam.com/video/kzWWpvJEpck1/v-deo.html2 H-n-F Comp Fundamentals - ua-cam.com/video/VUG9MvuCWBQ/v-deo.html
IMHO there is no perfect method. The perfect method is the one that gives you most joy. There are generally 4 tribes in the world - Ultra Low-n-Slow (under 212F), Low-n-Slow (212F - 275F), Hot-n-Fast (275F - 325F), and Ultra HnF (>325F). Plus multi phase cooks with these four ranges, plus direct and indirect so at least 8+ temp strategies. Go with what works for you as the tribes will kill you if you don't follow their mantra. Remember, Harry taught you that everything in barbecue is a 3-hour argument and Jerry Springer fist fight!
Thanks Harry, if you don't use foil and a wrapping liquid how do you stop the slices drying out before you serve them? I dip the slices in the juice to keep them moist.
Hey Steve, I don't know how to slice a brisket without placing in a half foil pan without wrapping liquid as they end up like dry leather. Once you slice, keep them wrapped up with a bit of defatted jus. See my other brisket videos Barbecue should be made as simple as possible, but not simpler. - Albert Einstein
In your opinion is a hot and fast brisket as good as a low and slow? I've only cooked low and slow and always get good results, just wondering if the time is worth it.
Hey John, both methods work well. The outcome is the skill of the pitmaster. Try this method to see which one you like. Remember, everything in BBQ is a 3-hour argument! Learn from yesterday’s barbecue, live for today’s barbecue, hope for tomorrow’s barbecue. The important thing is not to stop questioning why people would boil ribs… - Albert Einstein
Is putting the igniter tab inside the bbq ok? Mine have a chemical smell and I'm worried it will "stick" to my bbq and make my meat taste like chemical. Great video btw, I'm a fan
Use my scratch test. When you scratch the bark and it does not come off in your finger nails, then it is ready for wrap. I suggest you don't rely on time nor temperature. I've taught 4,000 students this method and it works 100% of the time. My students are required to lock their watch and Thermapen in the drawer when they cook brisket. Wrap and remove when bamboo skewer probe tender, about 203F to 208F.
Thanks for stopping by George. Here's one for the road "Laughing at your grilling mistakes will lengthen your life. Laughing at your wife's grilling mistakes will shorten your life."
400 degrees but what should internal temp be? When do you spray the brisket, howboften and is that just water? How long does the brisket need to be wrapped for?
Do not check internal temp. Cook until bark or crust sets, wrap, and put in oven. I have taught 3,500 students in 250 classes to lock away their watch and thermometer in the drawer before they start to cook
@@SlapYoDaddyBBQ Thanks Harry...eventhough my question was asked 1 year ago. Ive learned a lot from your videos. Thank you for doing what you are doing.
Hey John, you wrap based on the crust forming and not by time. In this 400F cook, the brisket crusted in about 2.5 hours. I wrapped it and it took another 3 hours @ 300F to become probe tender. Your mileage will vary. After the brisket is done, let rest 1 hour if you can. In a contest, I finish at 7:30 am and turn in my brisket at 1:30 pm so it rests a few hours in my Cambro UPC 600. See my Amazon page for the gear I've torture tested. Also, see my tee teespring.com/slap-yo-daddy-bbq-wisdom-3099?tsmac=store&tsmic=slap-yo-daddy-bbq-store#pid=2&cid=573&sid=front
We just received our Harry Soo's Moola rub and Butcher Bbq sodium phosphate. :) Going to make brisket this weekend. My question is if I cannot find prime cut and must use choice or worse would I be better off going low and slow? Or will the sodium phosphate tenderize cheaper meat using hot and fast method? I have, in the past, taken cheaper cuts low and slow to get it tender. Right or wrong? PS - using Weber Kettle. Thanks Harry for all the content!!!!
Buy the best grade you can find. The phosphate retains moisture like how McNuggets use phosphate. The tenderness is from carefully converting collagen in the brisket to gelatin. For that, you need a bamboo skewer. Good luck and Merry Christmas!
@@SlapYoDaddyBBQ we are practicing with peanut butter right now. Merry Christmas Harry! Thanks for the quick response. We'll let you know how it turns out.
Great job Harry! How long did it take to cook? Also, I know that sometimes you like to inject it. Any reason why you did not inject it this time? How often did you spritz it?
Backyard brisket meant to be KISS (keep it short simple) as it's for first time brisket virgins. Injection is for advanced and comp video. I have many brisket videos that inject. Spritz every 30 minutes until crust sets. It is better to have burnt and lost, then never to have barbecued at all. - William Shakespeare
After the wrap do I put in low temp oven until it becomes tender like you mentioned in the other video? Always great watching your videos. Excellent explanations. Can’t wait to try a small brisket out first.
Hi Harry Love your videos. Here in Australia this type of BBQ is slowly becoming more popular. I'm looking at buying a Weber Summit charcoal BBQ do you have any videos on cooking brisket on this type of BBQ? Any help or advice would be appreciated.
@@marilynpertsoulis4115 I'm not sure. Perhaps you can ask on the numerous Australian Facebook sites to see? I heard some are importing my rubs but my copacker in Cleveland did not respond to my question.
Harry, I plan to get a Weber Smokey mountain and make a hot and fast, but I was wondering about how much charcoal I need for a hot and fast? Whole bag? Half bag?
Harry......I know you don't like to hold yourself to times but.....how long was this cook?.....were you at a constant 400° through the whole cook? How many hours was it untill wrap? Thanks
Is the temperature for hot and fast 400F and then 275F after wrapping? Or do you do 400F all the way? Thanks for the amazing video, will try this on my weber!
@@SlapYoDaddyBBQ Thank you Harry, please keep up the great work and giving out such great information. Easily one of best BBQ channel on UA-cam. You deserve 10 times more subscribers and I am sure will come soon!
Well done Harry. What I want to know is whats up with the 11 Thumb's down. These 11 people do NOT have a clue!!! Keep them coming and I sure could Hit that Brisket!!!!
Hey R G. According to my analytics and SEO review, my % of thumbs down is quite normal as the bell-curve of viewers includes those who understand the value and depth of what I'm teaching compared to those who think I'm just a passing quack! No worries as my goal is to spread BBQ love and if I can help even one pitmaster spread more barbecue love, all my efforts will be worth it. We can each change the world to be a better place, one-person-at-a-time, in the short time span that we are alive. When we go, it's not important what we collected but the body of work we left behind. There is nothing more pure IMHO than expressing your love through cooked great BBQ for your loved one. Live, love, and barbecue! :-)
@@SlapYoDaddyBBQ You are one of the God Father's of BBQ along with the famous Johnny Trigg. I've been watching you guys for many years and was blessed with taking a bbq class from Johnny. Wish I could take a bbq classes from you one day. I enjoy all of your videos and I am pleased you are sharing some of your love of bbq with us. Keep them coming.
Do you reuse the wood chunks each cook to lay the brisket on? It looked the top vent was wide open, where do you have the bottom vent set at? When you wrapped did you finish in the oven? Another great vid! 👍👊
Thanks Jonas. Yes, the wood to prop up the brisket is washed and reused. Good mojo as some of my wood have won Grand Championships. Top open and bottom full open to get to 400F. Yes, you can finish in pit or oven. I'm cost efficient and process efficient (cheap and lazy) so I finish most of my home cooks in the oven. You can't use an oven when at a contest. Thanks for watching. I have half dozen prime rib and duck videos coming for Dec. Stay tuned It’s not the barbecues in my life that count, it’s the life in my barbecues. - Mae West
Trim or no-trim, that's a 3-hour argument. Trim to 1/2 inch, 1/4 inch? Another 3-hour argument! What parts of the fat cap to trim, leave the fat on point? All are 3-hour arguments. LOL there are many perceived do's and don't in barbecue. I did not trim because I'm lazy perhaps? Seriously, you can trim the fat cap if you like. I trim if I have time. In this video, I wanted to keep it simple KISS as this is for backyard cooks! Thanks for stopping by Galen. As far as the laws of barbecue refer to reality, they are not certain; and as far as they are certain, they do not refer to reality. - Albert Einstein
That looks great. I just bought two briskets on sale and planning on an overnight cook on New Years. I think you solved the problem on the rub. Do you think adding a couple teaspoons of garlic or onion powder would ruin the rub or enhance it. This will be my first brisket cook so any advise would be greatly appreciated. BTW, your review of the Weber Summit helped me to finally pull the trigger and buy one. It is truly one awesome grill.
Yes, you can add some garlic and/or onion powder. Go easy on onion powder as too much makes the brisket taste weird. I suggest granulated garlic also. If you use powdered, use 1/3 the amount as powdered garlic is strong. Please watch all my other brisket videos to round out your knowledge before you un-virgin yourself as a brisket cook! LOL! teespring.com/slap-yo-daddy-bbq-wisdom-9537?tsmac=store&tsmic=slap-yo-daddy-bbq-store#pid=2&cid=573&sid=front
Sorry this is one of my very first videos as I had no idea what I was doing. After 270+ the past 18 months, I've learned how to do it better. Kinda like cooking brisket. The first few are awful! :-)
@@SlapYoDaddyBBQ Nice try, but maybe explain things more, like how long each step was taking, how you decided when to wrap, and when to take it off. Those are the kind of things newbs want to know. They don't need a 3 minute montage of you slicing the thing.
@@Rick-5728 you wrap on the stall (when it stays around 155-160 for a long period of time) just wrap around that temp anyway, and cook until about 201, then as he instructed.. probe for tenderness (should feel like room temp table butter for the most part) me personally, I unwrap and let it vent for 5 minutes, then wrap and rest it for 2 hours before slicing. But this guy knows what he’s talking about.. don’t “nice try” him.
Hey Joey, I've won my 1st place USA brisket awards cooking low and slow. I show hot-and-fast also at there are many ways to get to brisket heaven. Please see my other brisket videos.. SRF comp brisket - ua-cam.com/video/cfDqD65II6IC/v-deo.htmlomp Brisket - ua-cam.com/video/Uo7ocTu9olcB/v-deo.htmlest Brisket Injections - ua-cam.com/video/RpnIGw4vyPAH/v-deo.html-n-F Texas Brisket Baby Back M - ua-cam.com/video/8gAXqos-aHEC/v-deo.htmloaching brisket - ua-cam.com/video/XXsVxK7VIcc1/v-deo.html0 Backyard Fundamentals - ua-cam.com/video/kzWWpvJEpck1/v-deo.html2 H-n-F Comp Fundamentals - ua-cam.com/video/VUG9MvuCWBQ/v-deo.html
Cook, cool, slice, cover with leftover brisket jus, refrigerate, reheat gently the next day. For catering, we have to cook ahead when serving 300 guests.
Sure. You could use a disposable half foil pan to keep the coals on one side or a brick work fine. Do your own MacGuyer style of BBQ. I like to improvise Git Er Done 1 Grill Gun - ua-cam.com/video/aPam8Ve6FqM/v-deo.html Git Er Done 2 Watermelon - ua-cam.com/video/yl30cbNWsIc/v-deo.html Git Er Done 3 Tomahawk - ua-cam.com/video/1sNdrq0rVjU/v-deo.html
Here you go www.amazon.com/shop/influencer-2e55962b Harry's Hog Sprayer BIG - amzn.to/2veXBIi Harry's Hog Sprayer SMALL - amzn.to/2M3TWXc www.amazon.com/Winco-PDG-10AC-Shaker-Dredge/dp/B00ZQG7VDM/?ref=exp_inf_pl_influencer-2e55962b
Thank you very much for your support. Couldn't do it without support from you and many others. If there is something you want me to do, please let me know. Cheers, Harry
Hey Harry, I really like you techniques. I want to try them when I bbq next. One question though. What's the weird music that starts playing at 10:22 thru 12:12. You are still talking but it cuts out your voice.
I had a music copyright issue my music had to be deleted with my monologue. No worries, I'm reposting this video next week with non copyrighted music over my voice. I was caught in a scam where they advertise as free but then invoke the copyright to hijack your video revenue. They hijack revenue from ALL the videos who use their music. Damm scammers!
Hey Jeffrey, I'm a fat side down guy! This is often a 3-hour argument. You can season the fat cap if you like. I don't but that's another 3-hour argument! :-) teespring.com/slap-yo-daddy-bbq-wisdom-8543?tsmac=store&tsmic=slap-yo-daddy-bbq-store#pid=2&cid=573&sid=front
Harry Soo appreciate the reply! One more question, if you don’t have starter cubes and you had to use a chimney starter to get the coals going, how many coals would you start and would you start the wood chunks in the chimney?
This is a 3-hour argument and Jerry Springer fist fight. Both methods are good and either L-n-F or H-n-F approaches can win you a grand championship at a contest. The key is not the method but the pitmaster's skills. Happy New Year!
How many hours do you cook on the weber? Also I noticed you didnt put any seasoning on the fat side and also you cooked it with the fat side down, is it better to put the fat side up?
@@SlapYoDaddyBBQ I went ahead and grabbed a full packer today lol. I bought a flat on Wednesday and today they had the full packers back in stock. Thank you for your response!
It's a Kettle-22. I often put 20 lb whole packers in my WSM-18. Largest brisket to fit in my WSM-18 is a 27.4lb brisket. I'll do a giant brisket cook soon if I can find another 27lb monster. Thanks for watching and please tell others about my channel.
Water every 20-30 minutes until the brisket crusts up. A man sits with a pretty girl for an hour, it seems like a minute. He sits on a hot barbecue for a minute, it’s longer than any hour. That is relativity. - Albert Einstein
I watch this video everytime I make a brisket and it never gets old since it's my least barbecued meat. The wood chunks under the meat are a staple for me and I fit my biggest brisket (23.8lbs) to date on my medium WMS. Thanks Harry, and hope all is well during these times!
Be safe and stay healthy Patrick
I really like the trick you do, of laying the brisket over some chunks of wood so the liquid rolls off, that just makes sense.
And now you too can have perfect competition grade bark. I won't tell if you won't tell!
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Just cooked a brisket today and it was so tender and juicy. Thx to ur videos on brisket I tried it that way and it came out very well. Keep the videos coming harry . thank u very much
Whether H-n-F or L-n-S both methods work
@@SlapYoDaddyBBQ so when you wrap it in the butcher paper how did you know when to wrap? did you reach a certain temp i didnt see that he probed it with any temp. probe. and after he wraps did he not put back on the grill?
I learn something new every time I watch one of your videos - love the technique for draining the pool on the flat. Thanks Harry!
You are very welcome White Thunder. I have half dozen prime rib and duck videos coming in Dec.
A man sits with a pretty girl for an hour, it seems like a minute. He sits on a hot barbecue for a minute, it’s longer than any hour. That is relativity. - Albert Einstein
Names Nate my friend :-)
@@WhiteThunderBBQ thanks for watching Nate. Lots more BBQ love coming soon xoxo
Thanks, Harry. Another informative video. Best wishes.
What a great looking brisket. Cheers Harry!✌
Fantastic cook Harry. I appreciate you spreading your love of BBQ!
Thanks for stopping by Miso Honey! Plenty more brisket videos to check out plus 100+ other videos to help you master BBQ so you can spread BBQ love.
Whether L-n-S of H-n-F, there are many ways to brisket heaven.
SRF comp brisket - ua-cam.com/video/cfDqD65II6IC/v-deo.htmlomp Brisket - ua-cam.com/video/Uo7ocTu9olcB/v-deo.htmlest Brisket Injections - ua-cam.com/video/RpnIGw4vyPAH/v-deo.html-n-F Texas Brisket Baby Back M - ua-cam.com/video/8gAXqos-aHEC/v-deo.htmloaching brisket - ua-cam.com/video/XXsVxK7VIcc1/v-deo.html0 Backyard Fundamentals - ua-cam.com/video/kzWWpvJEpck1/v-deo.html2 H-n-F Comp Fundamentals - ua-cam.com/video/VUG9MvuCWBQ/v-deo.html
You are the man! Best brisket video I've seen on UA-cam
Thanks for your support and kind words JR.
Experience is simply the name we give our barbecue mistakes. - Oscar Wilde
This is good timing for the holidays...yummm!!
Half dozen crazy ass recipes coming for Dec in time for Xmas to make you a superstar pitmaster
Harry, thank you for another fabulous video! Spreading the love!
Thanks for stopping by.
Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)
Appreciate those black belt tips so keep them coming.
Watch for my half dozen holiday recipes in Dec
You da man Harry! I don't own a Weber, or a kettle grill, but this was still fun to watch. Thanks for sharing the bbq love!
Whaddya have Nicholas? A gas grill, maybe a flowerpot. Let me know what you cook on and I'll do a video for you as there are probably many of my viewers like you. I had a student who did his homework after my class (yes, homework is mandatory) in his toaster oven because the city he lived in (Santa Monica) does not allow grills or outdoor cooking.
I started one of those cheap square grills you can get from walmart, and then moved on to a cheap horizontal offset (99$ cheap!), and now i'm on a vertical offset (oklahoma joes bandera). I had pretty good results doing a hot and fast brisket for Thanksgiving this year thanks to your videos! Keeping the temp that high for that long put my charcoal grate through h-e-double hockey sticks, but totally worth it.
Awesome tutorial as always Harry - thank you again!
You're very welcome Lasse. Thanks for stopping by. Watch out for half dozen crazy ass Xmas recipe posts in coming weeks.
Your black belt tips rock Harry. I use many if not all of them now
Keep spreading BBQ love. Thanks for supporting my channel and letting other know.
Do not worry about your difficulties in barbecue. I can assure you mine are still greater. - Albert Einstein
The celery seed addition is 100% a go I did one with an one with an the difference is totally noticeable
Glad you liked my celery tip Jason
Hey Harry. Sending BBQ love back at ya.
Hi Harry, thanks a lot for the Weber Kettle video,! i'll be sure to apply this on my next Brisket attempt! Keep the great videos going!
It is better to have burnt and lost, then never to have barbecued at all. - William Shakespeare
My family gifted me with the 18.5 Weber Smoker for Xmas. Now, I need to figure out what necessary modifications I need to make/install. I read Harry's review on Amazon with guidance on how to season the smoker.
Watch my how-to season and how-to clean the WSM. No mods needed. If you want, change the door to CajunBandit.com stainless doors. My two WSM 18 from 2008 are still going strong!
@@SlapYoDaddyBBQ Thank you sir.
Great video Harry! I've never done a hot n fast brisket cook, but will give this a try with a nice flat this weekend.
Give it a go and let me know how it came out. Plenty more brisket videos to up your game!
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 Comp Fundamentals - ua-cam.com/video/VUG9MvuCWBQ/v-deo.html
@@SlapYoDaddyBBQ thanks again for the video and info! This was the first brisket flat I got to the right tenderness where the probe felt it like it was going into peanut butter. I let it rest for an hour, but it wasn't as juicy as I had hoped it would be. I know the flat is leaner than the point, so maybe I need to inject or dry brine more to increase the moisture level when finished? I'm thinking of maybe for larger/longer beef cooks sticking to beef ribs, chuck roast, brisket points, and prime-rib roasts.
Love the videos Harry always so full of helpful tips and techniques.
Thanks Bobby for your support and kind words. I've arranged my 100+ videos by Playlists so they are easier to navigate
ua-cam.com/channels/4dtbTXdvjo272b5x_mxRBw.htmlplaylists
Food Gawker - tinyurl.com/klnclwu
Pinterest - tinyurl.com/k34kgq6
Another GREAT instructional video by The Master. Thank you Harry! Also appreciate the aspect on hygiene, which is where people can go awry only to contaminate their kitchen.
Love the secret ingredient of celery seed in the rub. I have had great results wwith Wochestshire Sauce, but like the thought of the other two.
Thanks for watching and taking time to leave a comment!
LEGEND. Awesome videos keep up the good work.
Thanks Chris for watching and taking time to leave a comment. Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)
You mentioned that you want the wood to smolder, not burn because you're trying to get the resin in the wood to be effective, I can tell from comments like that, that you really know what you're doing,excellent, exceptional, I'm a subscriber, thanks Harry
That is correct. More info
Harry Smoking Woods - ua-cam.com/video/X8Xwcj5feDg/v-deo.html
Patty BBQ Woods #1 - ua-cam.com/video/jXR4NqC1l6Q/v-deo.html
Patty BBQ Woods #2 - ua-cam.com/video/YvPAhONkLNk/v-deo.html
Smoke ring - ua-cam.com/video/G0rHKm-JGsg/v-deo.html
Thanks Harry, I'm learning so much watching these great videos. Very well explained as usual , this is becoming fun instead of disappointment. Will try this one on the wsm this weekend, weather is going to be crap in Victoria Australia this weekend so it's Bbq time.
Give it a go Peter and let me know if you have questions
@@SlapYoDaddyBBQ Harry I'm in shock. I've just done a brisket, ribs and pork shoulder. The whole lot worked perfectly thanks to you. First attempt on the wsm , it stunned me how nice it is and the wife's not complaining. Need to use your products. Thanks mate what a legend you are .
I wish I had watched this before last weekend. Learned a lot; thanks!
Hey Don, sorry to hear. Hopefully going forward you will have mastered brisket. Feel free to watch my other brisket videos 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 CompFundamentals - ua-cam.com/video/VUG9MvuCWBQ/v-deo.html
Thanks again for the great videos and education!
Thanks for stopping by. I have plenty of brisket videos
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 Comp Fundamentals - ua-cam.com/video/VUG9MvuCWBQ/v-deo.html
Crap Harry, Noe I’m hungry! That looks amazing!
Mike, I have frozen BBQ if you want to pickup! Cooking prime rib and duck for my Xmas recipe posts.
Oh man Harry, you’re killing me! Thank you so much for the offer, but we leave on vacation to Colorado in a couple days. I just won’t have time to make it up. It sounds soooo good though. Hopefully I’ll be able to come up for a class soon.
Thanks again friend!
Some great tips I'm gonna try bc I always struggle with brisket when it comes to pork got it down beef not my friend lol. Also glad you showed it with the weber kettle please do more on it thanks
Hey Pat, thanks for stopping by. I have 100+ videos to help you master barbecue (in ribs, chicken, pork, tri tip, brisket, lobster, turkey, etc) so you can spread BBQ love .
Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)
Great video Harry!
I've done several briskets in a webber kettle long cook. I want to try my first hot N Fast, so I have several questions:
- You spritzed the meat each 30-40 minutes?
- How to keep a moist flat?
- Did you have to add more charcoal?
- You went by temp (160) or sight to decide when to wrap in Butcher paper?
- 4 hours was the cook time? you take it out to rest at 203 F internal temp?
And last but not least, How may I get your rub here in Mexico ? :D
All the info you may provide is highly appreciated!
Thank You!
Hey Ibehl, here are the answers 1) spritz every 30 mins, 2) cook fat down and packer muscle, 3) no more as I cooked in oven after foiling, 4) no temp; go entirely by look and feel of crust setting completely setting before you wrap, 5) 2.5 hours @400F and 3 hours @300F in oven (or pit), 6) no reseller in Mexico yet but you can go to my website to find a rub recipe. Thanks for stopping by. Merry Christmas
Thanks a lot for your kind response Harry, Merry Christmas!!
Cheers!
Another great Vid Harry! definitely going to try this next time i do a brisket!
Thanks Mr. Lee. Be sure to binge watch my brisket videos
SRF comp brisket - ua-cam.com/video/cfDqD65II6IC/v-deo.htmlomp Brisket - ua-cam.com/video/Uo7ocTu9olcB/v-deo.htmlest Brisket Injections - ua-cam.com/video/RpnIGw4vyPAH/v-deo.html-n-F Texas Brisket Baby Back M - ua-cam.com/video/8gAXqos-aHEC/v-deo.htmloaching brisket - ua-cam.com/video/XXsVxK7VIcc1/v-deo.html0 Backyard Fundamentals - ua-cam.com/video/kzWWpvJEpck1/v-deo.html2 H-n-F Comp Fundamentals - ua-cam.com/video/VUG9MvuCWBQT/v-deo.htmlhe most beautiful thing we can experience is the mysterious barbecue. It is the source of all true art and science. - Albert Einstein
Great video and I will be trying this fro Christmas with the family!! Hoping to attend one of your classes next year now that i'm out here in California.
Hey Shaun, drop by anytime. I have half dozen Xmas recipes of prime rib and duck coming in Dec. Thanks for watching.
It’s not the barbecues in my life that count, it’s the life in my barbecues. - Mae West
@@SlapYoDaddyBBQ thank you and I'l keep you posted. Looking forward to the Xmas recipes and love the quote!! For me BBQ/cooking is something that comes form the heart and I put a lot of my heart into everything I make for people. Gives me true joy watching people enjoy my creations.Keep up the great work!!
You should see if you can improve/duplicate the snake method from American Test Kitchen. I’m doing my first Brisket this weekend on my kettle. I have learned a lot from your channel and want to thank you. Thank you Sir!🙏
I will check it out
Hi harry, love your vids, inspired me to start smoking. Got some questions for you.
When do you start spritzing with water, and how often?
Also, after wrapping, can you finish in the oven? what temperature and how long if so?
You start spraying when you see evidence of crust setting on the brisket. Start gently around the 3:00 and spray every 30 mins. Yes, finish in the oven at the same temp you cook in the pit. Charcoal is expensive so save money by using your oven. Good luck.
Spread. That. LOVE.
I gotta try this out. Love your videos!
Hey Walt, give it a go and let me know how it came out. Thanks for watching.
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
I have to try this.. never saw a brisket cooked so hot & fast and on a kettle :)
Hey JG., give it go. Whether L-n-S of H-n-F, there are many ways to brisket heaven.
SRF comp brisket - ua-cam.com/video/cfDqD65II6IC/v-deo.htmlomp Brisket - ua-cam.com/video/Uo7ocTu9olcB/v-deo.htmlest Brisket Injections - ua-cam.com/video/RpnIGw4vyPAH/v-deo.html-n-F Texas Brisket Baby Back M - ua-cam.com/video/8gAXqos-aHEC/v-deo.htmloaching brisket - ua-cam.com/video/XXsVxK7VIcc1/v-deo.html0 Backyard Fundamentals - ua-cam.com/video/kzWWpvJEpck1/v-deo.html2 H-n-F Comp Fundamentals - ua-cam.com/video/VUG9MvuCWBQ/v-deo.html
Thanks Harry for the Kettle cook, I am always looking for Kettle ideas since I do not have the WSM. I think I am going to try one for New Years, unless of course I get that WSM on my Christmas list..(hopefully my wife is reading this ;) ... Merry Christmas and Happy New Year from the Jersey Shore.
Hey Chris, I will have several Xmas recipes on the Kettle like Peking Duck, 60-day butter aged low-slow Prime Rib, and Filet Mignon coming next. Love back to you at the Jersey Shore. Must be getting cold now. I'm cooking in 70F blue skies. Muahaha!
thank you!!!!!!!!!!!!!!!!!!!!!!!
You're welcome! Here are a few more when you have time to peek
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
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
Comp brisket Oven TRAILER - ua-cam.com/video/CoqhbY-bK7Q/v-deo.html
Harry Soo Is there a particular video that explains why to cook fat cap up or down?
The wisdom is in the 50 how-to cook brisket videos I posted. Short answer is just cook it both ways to see which way works best. I describe the 10+ reasons and criteria so watch those videos when you have time.
Great video Harry!!!!
Glad you liked it Xavier. See my Brisket Playlist for 10+ brisket ideas and tips
Hey Harry i would love to see a low & slow and fast and hot method done on a pellet smoker. And what pellets for the brisket. Thanks Harry
Ok. Will add that to my to do list
@@SlapYoDaddyBBQ awesome
Love your videos. How would you smoke wood when doing a snake method soo?
I've done the snake method on my Hasty Bake as it works like the Weber Kettle. Just lay the wood chunks (tennis sized) into the snake pile of briquettes, under if possible
I have been wondering how I am going to cook my first brisket on my Weber kettle. I seem to have the 300 degree temp dialed in by using the baskets and putting water in my drip pan. Love your videos Harry. Very informative.
Thanks for watching. When you have time, you can binge watch my brisket playlist also ua-cam.com/video/IRwSk91PgUs/v-deo.html
I have been cooking my brisket on the Weber Kettle at about 300-350 until the stall, Wrap in butcher paper, put it back on. By then the coals are starting to cool down slightly and I can keep the temp at 250 until the brisket temps at 203°. I put it in my switched off oven in a pan to rest for a few hours and slice. Beef heaven!
Hi Harry. I tried this method today and much better vs pellet grill. I used your championship beef rub and started spraying water about 30 min into the cook at 400... I did lose heat at the 1.5 hour mark and had to add more Devil coal. To bring it back to 400... I ended up cooking about 3.5 hours in the kettle...My problem is the bark. It took a long time for it to bark. And the bark was uneven. Some areas like muddy. What do you think I did wrong? Thanks
Need wood under brisket and be sure to trim off all silver skin and facia. Also, pit needs too airflow for good crust
Another great video
Thanks. Am editing 6 awesome recipes for Dec postings
Harry Soo binge watching through all of your previous videos! lol
"Fast" is all relative. Good to know that I don't always have to spend a full day prepping and tending the pit.
These fundamental vids are great Harry! I'm planning to cook my first brisket hot and fast for Christmas and you've helped me become more confident. My one question is how often/much do you spray the brisket before you wrap?
Hey Nicholas. Merry Christmas. Spray every half hour until the crust sets. Be sure to watch my other brisket videos to round your you training my Paduan!
SRF comp brisket - ua-cam.com/video/cfDqD65II6IC/v-deo.htmlomp Brisket - ua-cam.com/video/Uo7ocTu9olcB/v-deo.htmlest Brisket Injections - ua-cam.com/video/RpnIGw4vyPAH/v-deo.html-n-F Texas Brisket Baby Back M - ua-cam.com/video/8gAXqos-aHEC/v-deo.htmloaching brisket - ua-cam.com/video/XXsVxK7VIcc1/v-deo.html0 Backyard Fundamentals - ua-cam.com/video/kzWWpvJEpck1/v-deo.html2 H-n-F Comp Fundamentals - ua-cam.com/video/VUG9MvuCWBQ/v-deo.html
Is this method the best way if you cook hot and fast? Better than any other method on the Weber? Thanks so much
IMHO there is no perfect method. The perfect method is the one that gives you most joy. There are generally 4 tribes in the world - Ultra Low-n-Slow (under 212F), Low-n-Slow (212F - 275F), Hot-n-Fast (275F - 325F), and Ultra HnF (>325F). Plus multi phase cooks with these four ranges, plus direct and indirect so at least 8+ temp strategies. Go with what works for you as the tribes will kill you if you don't follow their mantra. Remember, Harry taught you that everything in barbecue is a 3-hour argument and Jerry Springer fist fight!
@@SlapYoDaddyBBQ thanks Harry
in the 80s i used lava rock to hold up my brisket it was mainly so i could get my lid shut, by bowing it made it a little shorter..
I still have my lava lamp. Maybe it still works? Let me find it and experience the good times
Thanks for sharing. Could you do a similar brisket fundamentals video on a pellet grill?
Will do. Maybe in 2019 as I'm getting half dozen prime rib and duck video ready for Dec.
Thanks Harry, if you don't use foil and a wrapping liquid how do you stop the slices drying out before you serve them? I dip the slices in the juice to keep them moist.
Hey Steve, I don't know how to slice a brisket without placing in a half foil pan without wrapping liquid as they end up like dry leather.
Once you slice, keep them wrapped up with a bit of defatted jus. See my other brisket videos
Barbecue should be made as simple as possible, but not simpler. - Albert Einstein
@@SlapYoDaddyBBQ Thanks Harry. Keep up the good work. Big love from the UK :-)
In your opinion is a hot and fast brisket as good as a low and slow? I've only cooked low and slow and always get good results, just wondering if the time is worth it.
Hey John, both methods work well. The outcome is the skill of the pitmaster. Try this method to see which one you like. Remember, everything in BBQ is a 3-hour argument!
Learn from yesterday’s barbecue, live for today’s barbecue, hope for tomorrow’s barbecue. The important thing is not to stop questioning why people would boil ribs… - Albert Einstein
Man I have to learn not to view your videos before bed.... now I'm hungry. Lol
Ramen. That's my goto. Spicy chili lime. Sweet dreams of brisket may you have
Is putting the igniter tab inside the bbq ok? Mine have a chemical smell and I'm worried it will "stick" to my bbq and make my meat taste like chemical. Great video btw, I'm a fan
Hey Daniel. Not sure what is an "igniter tab". If you are referring to the starter cube, it will burn off.
When do I know the brisket is ready for wrapping?
Use my scratch test. When you scratch the bark and it does not come off in your finger nails, then it is ready for wrap. I suggest you don't rely on time nor temperature. I've taught 4,000 students this method and it works 100% of the time. My students are required to lock their watch and Thermapen in the drawer when they cook brisket. Wrap and remove when bamboo skewer probe tender, about 203F to 208F.
looks great champ
Thanks for stopping by George. Here's one for the road "Laughing at your grilling mistakes will lengthen your life. Laughing at your wife's grilling mistakes will shorten your life."
400 degrees but what should internal temp be? When do you spray the brisket, howboften and is that just water? How long does the brisket need to be wrapped for?
Do not check internal temp. Cook until bark or crust sets, wrap, and put in oven. I have taught 3,500 students in 250 classes to lock away their watch and thermometer in the drawer before they start to cook
@@SlapYoDaddyBBQ Thanks Harry...eventhough my question was asked 1 year ago. Ive learned a lot from your videos. Thank you for doing what you are doing.
Thank you for the video Harry! At what point would you recommend wrapping the brisket? Also, how long do you let it rest? Thank you!
Hey John, you wrap based on the crust forming and not by time. In this 400F cook, the brisket crusted in about 2.5 hours. I wrapped it and it took another 3 hours @ 300F to become probe tender. Your mileage will vary. After the brisket is done, let rest 1 hour if you can. In a contest, I finish at 7:30 am and turn in my brisket at 1:30 pm so it rests a few hours in my Cambro UPC 600. See my Amazon page for the gear I've torture tested. Also, see my tee teespring.com/slap-yo-daddy-bbq-wisdom-3099?tsmac=store&tsmic=slap-yo-daddy-bbq-store#pid=2&cid=573&sid=front
We just received our Harry Soo's Moola rub and Butcher Bbq sodium phosphate. :) Going to make brisket this weekend. My question is if I cannot find prime cut and must use choice or worse would I be better off going low and slow? Or will the sodium phosphate tenderize cheaper meat using hot and fast method? I have, in the past, taken cheaper cuts low and slow to get it tender. Right or wrong? PS - using Weber Kettle. Thanks Harry for all the content!!!!
Buy the best grade you can find. The phosphate retains moisture like how McNuggets use phosphate. The tenderness is from carefully converting collagen in the brisket to gelatin. For that, you need a bamboo skewer. Good luck and Merry Christmas!
@@SlapYoDaddyBBQ we are practicing with peanut butter right now. Merry Christmas Harry! Thanks for the quick response. We'll let you know how it turns out.
Thanks for sharing Harry Soo...Would love to see a beef clod cook or a waygu cook
Hey Steve, I'll cook a beef shoulder clod soon. Here are some Wagyu cooks
SRF comp brisket - ua-cam.com/video/cfDqD65II6IC/v-deo.htmlomp Brisket - ua-cam.com/video/Uo7ocTu9olc/v-deo.html
Great job Harry! How long did it take to cook? Also, I know that sometimes you like to inject it. Any reason why you did not inject it this time? How often did you spritz it?
Backyard brisket meant to be KISS (keep it short simple) as it's for first time brisket virgins.
Injection is for advanced and comp video. I have many brisket videos that inject.
Spritz every 30 minutes until crust sets.
It is better to have burnt and lost, then never to have barbecued at all. - William Shakespeare
After the wrap do I put in low temp oven until it becomes tender like you mentioned in the other video? Always great watching your videos. Excellent explanations. Can’t wait to try a small brisket out first.
Yes, oven is fine to save fuel as its good to be efficient. I'm cheap and lazy!
Thanks Harry your the best!!!!!
Hi Harry Love your videos. Here in Australia this type of BBQ is slowly becoming more popular. I'm looking at buying a Weber Summit charcoal BBQ do you have any videos on cooking brisket on this type of BBQ? Any help or advice would be appreciated.
Hey Marilyn, the Summit charcoal is a fine cooker
Weber Charcoal Summit 1 - ua-cam.com/video/nIXG_y3tPCc/v-deo.html
Weber Charcoal Summit 2 - ua-cam.com/video/ANO6Anc9XwQ/v-deo.html
@@SlapYoDaddyBBQ thank you for your reply. I accidentally discovered those videos after I posted. Do you sell your rubs in Australia?
@@marilynpertsoulis4115 I'm not sure. Perhaps you can ask on the numerous Australian Facebook sites to see? I heard some are importing my rubs but my copacker in Cleveland did not respond to my question.
Harry, I plan to get a Weber Smokey mountain and make a hot and fast, but I was wondering about how much charcoal I need for a hot and fast? Whole bag? Half bag?
I use Jealous Devil as it burns hot great flavor and little ash. Fill the charcoal until it overflows the ring. See my WSM how-to videos to learn how
@@SlapYoDaddyBBQ If went somewhere like Walmart would I be fine with generic Kingsford? Jealous Devil is pretty expensive
Harry......I know you don't like to hold yourself to times but.....how long was this cook?.....were you at a constant 400° through the whole cook? How many hours was it untill wrap?
Thanks
Figure about 3 hours to crust and about 2-3 hours to get tender after wrap
Is the temperature for hot and fast 400F and then 275F after wrapping? Or do you do 400F all the way? Thanks for the amazing video, will try this on my weber!
I like 400F and then 275F. There are many ways
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
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
@@SlapYoDaddyBBQ Thank you Harry, please keep up the great work and giving out such great information. Easily one of best BBQ channel on UA-cam. You deserve 10 times more subscribers and I am sure will come soon!
Well done Harry.
What I want to know is whats up with the 11 Thumb's down. These 11 people do NOT have a clue!!!
Keep them coming and I sure could Hit that Brisket!!!!
Hey R G. According to my analytics and SEO review, my % of thumbs down is quite normal as the bell-curve of viewers includes those who understand the value and depth of what I'm teaching compared to those who think I'm just a passing quack! No worries as my goal is to spread BBQ love and if I can help even one pitmaster spread more barbecue love, all my efforts will be worth it. We can each change the world to be a better place, one-person-at-a-time, in the short time span that we are alive. When we go, it's not important what we collected but the body of work we left behind. There is nothing more pure IMHO than expressing your love through cooked great BBQ for your loved one. Live, love, and barbecue! :-)
@@SlapYoDaddyBBQ You are one of the God Father's of BBQ along with the famous Johnny Trigg. I've been watching you guys for many years and was blessed with taking a bbq class from Johnny. Wish I could take a bbq classes from you one day.
I enjoy all of your videos and I am pleased you are sharing some of your love of bbq with us.
Keep them coming.
harry how long was the cooking process start to finish ?
For HnF, about 6 hours
Would using a Waygu take as much time? Would you do anything different when using a Waygu brisket?
Please see my many Wagyu brisket videos for more info and more than you want to know. See Brisket Playlist
Hi Harry, I'm not familiar with celery seed. I've never used it for food. Will it make meat taste bitter?
Nope if you use the amount I suggest.
Love your videos. No Blah Blah Blah. All meat. (pun intended). Thanks for this one.
Barbecuing is one percent inspiration, and ninety- nine percent perspiration. - Thomas Edison
Do you reuse the wood chunks each cook to lay the brisket on? It looked the top vent was wide open, where do you have the bottom vent set at? When you wrapped did you finish in the oven?
Another great vid! 👍👊
Thanks Jonas. Yes, the wood to prop up the brisket is washed and reused. Good mojo as some of my wood have won Grand Championships. Top open and bottom full open to get to 400F. Yes, you can finish in pit or oven. I'm cost efficient and process efficient (cheap and lazy) so I finish most of my home cooks in the oven. You can't use an oven when at a contest. Thanks for watching. I have half dozen prime rib and duck videos coming for Dec. Stay tuned
It’s not the barbecues in my life that count, it’s the life in my barbecues. - Mae West
@@SlapYoDaddyBBQ thanks for the info! I'll give the wood chunk idea a run this weekend.
Harry, why didn't you trim the fat cap prior to smoking? Was it more of an insulation barrier since you were cooking at 400 deg?
Trim or no-trim, that's a 3-hour argument. Trim to 1/2 inch, 1/4 inch? Another 3-hour argument! What parts of the fat cap to trim, leave the fat on point? All are 3-hour arguments. LOL there are many perceived do's and don't in barbecue. I did not trim because I'm lazy perhaps? Seriously, you can trim the fat cap if you like. I trim if I have time. In this video, I wanted to keep it simple KISS as this is for backyard cooks! Thanks for stopping by Galen.
As far as the laws of barbecue refer to reality, they are not certain; and as far as they are certain, they do not refer to reality. - Albert Einstein
That looks great. I just bought two briskets on sale and planning on an overnight cook on New Years. I think you solved the problem on the rub. Do you think adding a couple teaspoons of garlic or onion powder would ruin the rub or enhance it. This will be my first brisket cook so any advise would be greatly appreciated. BTW, your review of the Weber Summit helped me to finally pull the trigger and buy one. It is truly one awesome grill.
Yes, you can add some garlic and/or onion powder. Go easy on onion powder as too much makes the brisket taste weird. I suggest granulated garlic also. If you use powdered, use 1/3 the amount as powdered garlic is strong. Please watch all my other brisket videos to round out your knowledge before you un-virgin yourself as a brisket cook! LOL! teespring.com/slap-yo-daddy-bbq-wisdom-9537?tsmac=store&tsmic=slap-yo-daddy-bbq-store#pid=2&cid=573&sid=front
BBQ is always a learning experience :) I tried this in my Pellet grill.... My Brisket is now a BrisQuet :( Oh well live and learn :)
Practice makes perfect Marc. I'm starting online Zoom Masterclasses soon on Patreon.com/HarrySoo
Harry Soo awesome! I’m def interested in the classes :). (If at first you don’t succeed. Try and try Again :) )
10:20 Why the moozak track killing your vocal? This is a tutorial vid. You should re-record it.
Sorry this is one of my very first videos as I had no idea what I was doing. After 270+ the past 18 months, I've learned how to do it better. Kinda like cooking brisket. The first few are awful! :-)
@@SlapYoDaddyBBQ Nice try, but maybe explain things more, like how long each step was taking, how you decided when to wrap, and when to take it off. Those are the kind of things newbs want to know. They don't need a 3 minute montage of you slicing the thing.
@@Rick-5728 you wrap on the stall (when it stays around 155-160 for a long period of time) just wrap around that temp anyway, and cook until about 201, then as he instructed.. probe for tenderness (should feel like room temp table butter for the most part) me personally, I unwrap and let it vent for 5 minutes, then wrap and rest it for 2 hours before slicing. But this guy knows what he’s talking about.. don’t “nice try” him.
Hey harry, what temp and how long did you do the hot and fast?
400F until crust sets. Wrap and 300F until probe tender
@@SlapYoDaddyBBQ THANK YOU BUDDY!!!
I guess after you wrap it, it makes sense to just throw it in the oven inside?
@@jenniferw8963 yes, once wrapped, any constant heat source will be fine so do as you like. I use my oven at home to save fuel
@@harsoo how do you check probe tenderness in wrap? Poke hole or unwrap long enough to probe?
HI Harry thanks for the video,
Is it possibl to do a brisket medium heat and medium pace? thanks
Hey Joey, I've won my 1st place USA brisket awards cooking low and slow. I show hot-and-fast also at there are many ways to get to brisket heaven. Please see my other brisket videos..
SRF comp brisket - ua-cam.com/video/cfDqD65II6IC/v-deo.htmlomp Brisket - ua-cam.com/video/Uo7ocTu9olcB/v-deo.htmlest Brisket Injections - ua-cam.com/video/RpnIGw4vyPAH/v-deo.html-n-F Texas Brisket Baby Back M - ua-cam.com/video/8gAXqos-aHEC/v-deo.htmloaching brisket - ua-cam.com/video/XXsVxK7VIcc1/v-deo.html0 Backyard Fundamentals - ua-cam.com/video/kzWWpvJEpck1/v-deo.html2 H-n-F Comp Fundamentals - ua-cam.com/video/VUG9MvuCWBQ/v-deo.html
I got a question for you. I’ve never cooked a brisket a night before for a gathering the next day. Will it still be juicy?
Cook, cool, slice, cover with leftover brisket jus, refrigerate, reheat gently the next day.
For catering, we have to cook ahead when serving 300 guests.
If you don't have the wings for the charcoal, can you just stack the charcoal on each side?
Sure. You could use a disposable half foil pan to keep the coals on one side or a brick work fine. Do your own MacGuyer style of BBQ. I like to improvise
Git Er Done 1 Grill Gun - ua-cam.com/video/aPam8Ve6FqM/v-deo.html
Git Er Done 2 Watermelon - ua-cam.com/video/yl30cbNWsIc/v-deo.html
Git Er Done 3 Tomahawk - ua-cam.com/video/1sNdrq0rVjU/v-deo.html
Hey man I sure would like one of those shakers and that sprayer is good also
Here you go
www.amazon.com/shop/influencer-2e55962b
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One month later and another 10k subs. Keep it up!
Thank you very much for your support. Couldn't do it without support from you and many others. If there is something you want me to do, please let me know. Cheers, Harry
I would love to see tips for low and slow on a kettle
Will do
@@SlapYoDaddyBBQ thank you. I've learned allot from your channel.
How often would you spritz a brisket during a low and slow for brisket in a WSM?
After 25% crust starts to set spray every hour. 30 mins one 50% crust set. 15 mins interval at 75% until foil phase
Harry Soo Thank you so much!
Was that water you spritzed it with? Top vent fully open, about a quarter on the bottom?
Water spritz. All top and bottom vents full open and Jealous Devil charcoal to get the high temps
Hey Harry,
I really like you techniques. I want to try them when I bbq next.
One question though. What's the weird music that starts playing at 10:22 thru 12:12. You are still talking but it cuts out your voice.
I had a music copyright issue my music had to be deleted with my monologue. No worries, I'm reposting this video next week with non copyrighted music over my voice. I was caught in a scam where they advertise as free but then invoke the copyright to hijack your video revenue. They hijack revenue from ALL the videos who use their music. Damm scammers!
@@SlapYoDaddyBBQ damn scammers! wtf! they everywhere! :\
In my mind I can't help but hear the kids... "Brisket again?" LMAO!
Ungrateful bastards, lol! you could make me one anytime!
Don't worry, my kids no longer eat my brisket since they were my test subjects for many years! Muahaha!
do you season the fat side as well? and with the weber kettle is it better to go fat side down?
Hey Jeffrey, I'm a fat side down guy! This is often a 3-hour argument. You can season the fat cap if you like. I don't but that's another 3-hour argument! :-)
teespring.com/slap-yo-daddy-bbq-wisdom-8543?tsmac=store&tsmic=slap-yo-daddy-bbq-store#pid=2&cid=573&sid=front
Harry Soo appreciate the reply! One more question, if you don’t have starter cubes and you had to use a chimney starter to get the coals going, how many coals would you start and would you start the wood chunks in the chimney?
@@imjeffxp light 20 Kingsford briquettes in a Weber chimney and that should work
I cook fat down. That's a 3 hour argument! :-) My fat down method helped me 1st place USA in KCBS nationals
Is a time savings the main advantage of hot and fast or is there also a taste advantage?
This is a 3-hour argument and Jerry Springer fist fight. Both methods are good and either L-n-F or H-n-F approaches can win you a grand championship at a contest. The key is not the method but the pitmaster's skills. Happy New Year!
How many hours do you cook on the weber? Also I noticed you didnt put any seasoning on the fat side and also you cooked it with the fat side down, is it better to put the fat side up?
I cook fat down. This is a 3 hour argument and Jerry Springer fist fight! :-)
I don't season fat cap. Also a 3 hour debate.
@@SlapYoDaddyBBQ oh ok thanks... lol
@@SlapYoDaddyBBQ then you finish it in the oven, at what temp?
@@FaustoGonzalez24 300F is good
@@harsoo Thank you for taking the time to reply!
What temp and how long did you cook?Maybe I missed it in the video. Thanks
2.5 hours @ 400F; Wrap and 3 hours @300F
First view ! Thanks Harry
Thanks for being #1 rockstar!
Would you do anything different in this method with a Brisket flat?
Same and lower temp as the flat dries out quickly. I've not been able to cook a flat as well as I cook packers. Not enough skill on my part. :-)
@@SlapYoDaddyBBQ I went ahead and grabbed a full packer today lol. I bought a flat on Wednesday and today they had the full packers back in stock. Thank you for your response!
How do you cook a brisket from start to finish on a UDS?
You can probably find some tips in my 16 brisket how-to videos that apply to your UDS.
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
I want to up my game in compation brisket . In South texas
Harry how would that same rub work on ribs, pork butts? too much salt for pork?
Sure. Please see my pork videos for the details
Harry Soo will do!!! thx
Hi Harry. I am in the IE near you. Where do you recommend I get good quality meats other than Costco? I am having a hard time finding a good brisket.
Try Restaurant Depot, Sams, and Smart Final. Also, if you know any butcher shop, you can try that also but will likely be much more expensive.
Thanks!! @@SlapYoDaddyBBQ
what temp did you wrap it at? how long did you keep it wrapped.
I don't use temp. Wrap when bark/crust has set via Harry's scratch test. About 2-4 hour wrapped. Again do NOT use temp. Remove when probe tender
At what time intervals do you spritz the brisket?
30 mins
@@SlapYoDaddyBBQ ,Was that on a 26 inch, or 22 inch? Thanks so much for taking the time to reply.
@@mariansowinski8967 22-inch
I am amazed that a whole packer brisket could fit inside that Weber kettle, is it 22"s?
It's a Kettle-22. I often put 20 lb whole packers in my WSM-18. Largest brisket to fit in my WSM-18 is a 27.4lb brisket. I'll do a giant brisket cook soon if I can find another 27lb monster. Thanks for watching and please tell others about my channel.
How often do you spray the brisket? Just water?
Water every 20-30 minutes until the brisket crusts up.
A man sits with a pretty girl for an hour, it seems like a minute. He sits on a hot barbecue for a minute, it’s longer than any hour. That is relativity. - Albert Einstein