Impossible 2-hour 14-lb Texas Brisket Weber Kettle BBQ Champion Harry Soo SlapYoDaddyBBQ Instapot
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- Опубліковано 15 вер 2024
- An impatient viewer challenged Harry to cook a Texas brisket in 2-hours. Can he pull it off? Four tricks 1) hot injection, 2) 500F start, 3) Char, 4) Instapot. Click “SHOW MORE” for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#HarrySoo #SlapYoDaddyBBQ #BBQBrisket
I didn't think that would be possible, but you showed that it can be done. Excellent video Harry!! So, why spritz the brisket after pulling it out of the Instapot? Thanks!
I love that this full on Asian American dude is a master, MASTER of low and slow American bbq. And no one even questions it. Shows you how wonderful and beautiful our country is. USA. 😁👊🇺🇲
Thanks for stopping by. I try to cover many styles of barbecue and methods in my videos so you can master barbeque and spread love! :-)
Anyone who wants a brisket in two hours doesn't deserve a brisket. 🤣
I agree. That's why I have 23 brisket how-to videos on my Brisket Playlist so you can do it your way 20, 12, 8, 6, 5, 2 hours! :-)
Sometimes you just got to eat, 😂
Comparison Cooking Then eat a hot dog.
It can be done but it’s not good brisket.
My gosh there was so much juuuuu in that instapot! Also 2 hours is way too fast how am I suppose to drink 24 beers in that time??
Simple you start 12 hours before like my regular 12 hour brisket videos! If you do my 20-hour version you have time for a drink nap, drink nap, drink nap! I show you all the ways to have a good time! Keep spreading BBQ love my friend
You find a way dammit. I believe in you
@@SlapYoDaddyBBQ Genius!
@@SlapYoDaddyBBQ Love the videos brother! Keep on smokin
Invest or make yourself a Beerbong! That should get’em down pretty quick! 👊🏻🥴
I'll be darn. Probably won't try this one but dang if it didn't work. Gotta give it to you Harry for accepting the challenge.
The hyper competitive Harry only needs to hear those fighting words "you can't do it" to rise to the challenge!
Fun experiment Harry! I won't be doing my brisket that way but you took a challenge and made it happen. Good job.
Thanks for watching crazy Harry's videos!
I still stand by the statement that this right here is one of the most impressive cooking videos on all of youtube- up there with anything Ramsay or Pierre-white may have done.
LOL! Thanks so much for your support and kind words. Others have challenged me to cook a brisket with one briquette in one hour. I'm working on that one!
Thanks for the tips. One of my favorite bbq channels. You have the science and knowledge that I love watching.
Happy to help you master BBQ
No cook is impossible for Harry Soo!
Great challenge I had my doubts that it could be pulled off but you being the Grand Master of brisket proved it can be done. Thanks Harry
I fail or succeed so you don't have to!
Who else but Harry Soo would take the time to address his viewers in such detailed fashion? Awesome!!!! By the way, cooked my first brisket memorial weekend and trust me when I say....you make it look easy. It turned out good, but I definitely need more work. Overall good for my first brisket.....Thanks for the great videos, I'm learning a ton!
Keep practicing. Rome was not built in one day. Soon you will be a black belt my Paduan!
Harry you have done something I have never seen done before ....cooking a brisket in 2hrs ...Great job
Thanks!
I love everything you do Harry. I love a lot of youtube channels but the fact that you try such outlandish things and mostly succeed really makes you stand out! Keep up the good work!
Thanks! I fail or succeed so you don't have to!
I had a firend dropped off some tough as nails brisket I dropped it in my instapot and it was like butter afterwards. What you just pulled off is nothing short of miraculous. You sir are a gentleman and I pioneer
Happy to push the envelope of what's possible. I fail or succeed so you don't have to! :-)
My brother Harry lol. I'm going to do a similar experiment by giving it a sour cream rub for twelve hours ,then marinating in for another twelve in a good blend. Then the rub to be ready. Of course preparing it to cook isn't cook time lol. So next is to use a kettle ,mesquite match light,mesquite wood,and a temp as high as I can get that baby. Lol. Tons of smoke. Of course since it's smoke bath will only last an hour lol. Then for the sear and off to its new home inside a waiting fire hot trashcan that I'll get hell hot lol. So. Trash can brisket two hours is the goal. But also shooting for Flavor and smoke. Love what you do and the experiments!!! Sometimes you never know until you try
I am so addicted to this channel! That is some Jedi Master work right there, Harry! Love how you take the challenge from a viewer in a positive way and nail it! I was literally laughing out loud in amazement through this whole video! Of course no one wants to cook a brisket this way as a general rule. This was simply a challenge accepted and nailed! Way to go, Harry! I am totally going to watch this again in a few minutes! BTW, my 24 hr brisket that I took off my smoker last night at 2:45 am, was UH. MA. ZING !! I am loving all these tips! I cooked the best brisket I have ever eaten! And I am a card carrying carnivorous TEXAN! Thanks again. This one was something I assume I will never do, but WHO KNOWS! Glad you take cooking seriously but not so serious that you can’t be creative, take a challenge and have fun! That is the way to live life and spread Bar-B-Q Love! ✌️
Thanks for your support and kind words. Guns up from a Texas Tech alumni. I was challenged to cook a KCBS contest by showing up Sat morning instead of Friday night for noon judging turning for chicken so I am tinkering on how to pull it off Muahaha!
@@SlapYoDaddyBBQ Sounds like another fun creative adventure! I am sure you will rock it!
You fellas with these cooking shows ... my hero’s . My life is a whirlwind. Can’t wait to try this one hope it turns out half as good as yours looks .
Give it a go Ramie and let me know if you have questions! Keep spreading BBQ love!
Harry, you never cease to amaze me, with the depth of your knowledge in virtually EVERY category, related to food preparation, and/or cooking! Next, you will be perfecting brain surgery! LOL!! Competition against you, is like sending people on a fool's errand!! Keep these educational videos coming, PLEASE!!
Will do Ronald. Watch for wood science smoke science, and wood meat pairing videos coming soon
I love it when you do experiments like this. I wish I had 5 InstaPots so I could try different liquids other than water and see if they work better as far as flavor goes. Stock, soda, sop, fruit juices, mixtures of these with other sauces. So cool. Thanks Harry.
Now you got me thinking! What can I do with my two? :-)
I have cooked a 30 minute smoke and 90 minute Pressure Cooker Brisket and have cooked many Corned Beef Briskets in my Pressure Cooker. I use dark beer in the pressure cooker. Yum. Nice Video! I will have to try the seaweed hot injection.
Let me know how it comes out when yo do. Thanks for watching
Full ahead, Mr. Sulu, maximum warp.
Aye aye Kaptain Kirk!
Incredible
Thanks for watching Dennis!
Warp Speed and Brisket. I never thought I'd hear that in one sentence. Thanks for the video.
Only from Crazy Harry!
Very cool, seems like everyone is getting impatient like me Hahaha!
Ok. 1-hour maybe? LOL! :-)
Harry, whether it is a 15, 6, or 2 hour cook you really showed how it is all in the preparation. Great video!!
We show you many ways to the top of the mountain so you can pick the method you resonate with. Mine fav method is a 12 hour brisket at 250F
That is the fastest brisket I have ever seen for sure
May be a UA-cam record for full packer? Certainly my personal fastest!
The Wookie loves warp speed to beef brisket, lol. Thanks for sharing Harry Soo, Cheers!!
Wookie love back at ya!
Once again, another great looking brisket. Cheers, Harry!
Thanks Dwayne!
Good job Harry that did look good
Thanks Jeff! It was a fun to see if I failed or success
I can't believe you actually did that. You are truly a mad man. Love the tip about lubing the plunger of the injector. Like the added of the celery salt, also the hot brine. Nicely Done. Thanks for sharing. 😎.
I'm mad about the Madness of BBQ Perfection!
Wow that looked good
Thanks
The amazing Harry Soo and his warp speed brisket!! Love it!
Thanks!
Interesting. Another quick brisket cook is sous vide. If you dont count the 36 hours unattended cook time in sous vide. Then 2-3 hours on smoker. Good results for me. Less smoke than hot and fast or low and slow tho.
Can I do in my spa at 108F? :-)
Harry the ninja ! Wooow 2 hrs lol
That's what happens when you challenge hyper competitive Harry!
Looks like I need an instapot LOL Cheers Harry
Order one and I'll approve your purchase. Have your significant other call me as needed at 555-1212 :-)
@@SlapYoDaddyBBQ hahahaha - I laughed out loud when I woke up and read this.
Lol Harry that was awesome!!! Accepted the challenge and damn you came through on it lolol!!!
Sometimes my lizard brain takes over and I do impossible stunts! Best way to motivate me is to tell me I can't do it! LOL! :-)
Here hold my beer.... 15 minute brisket coming up....
LOL! Love to see you try one!
Harry, how much liquid was in your Instant Pot? Do you think the collagen would have been more broken down had you cooked it a little longer in the Instant Pot? We just read the transcript of your interview with Darrin Wilson of fireandwaterbbq. You are an amazing man! Thank you so much for spreading bbq love to us all!
Yes, my constraint was the 120 min limit. I would have cooked it longer for better results. Thanks for watching Kevin!
@@SlapYoDaddyBBQ Thanks, Harry!
You must be a Star Trek fanatic ! Looks good man ..... Keep up the good work ..... I've learned quite a few things watching your videos .....
Thanks 👍
Whaaaaaaaaaaat?!?!?!?! Awesome, Harry! Nicely done!!!
Thanks!
Awesome
Thanks!
Thank you Harry, you are incredible! Smoke on!
Thanks Anthony. Crazy Harry does it again!
That was awesome. But I would go for low and slow. Thank you harry for this video my wife did not believe you could do it I just one some free time thanks so much😁
Yes I have 23 brisket videos so please find the way you like
So much technique condensed and layered and the effort it took to conceive it and execute it....in that amount of time.This is more learning tool than fun galavant through the UA-cam or real BBQ world....and that is cool,we need alot more Culinary knowledge in general and BBQ specifically.
More science coming and then later how to apply science to pits, meats, and cooking styles! Stay tuned!
Great job!! I saw you on a BBQ Challenge on TV. You showed them boys!! You handled Myron and the rest of the gang! Nice video. Thanks for sharing!! 👏👏👏👏👏👏👏👏
You're very welcome. Drop by for my other wood smoke science video posting Thursday
My wife would love this recipe with the involvement of the instapot.
Yes, please see my Instapot Playlist for more recipes.
Sending this to all my BBQ friends! Awesome video keep them coming!
Thanks. Pleade Share my Brisket Playlist which has 23 brisket how to videos
Boom, there it is! Great job Harry, I am a big InstantPot fan. Maybe add some liquid smoke to the injection liquid would give a more smokey flavor.
Will follow your advice in Version 2.0 Tom. Great to meat you at T-Roys. :-)
Good job sir!
Thanks Josh! :-)
Awesome video! Props to the DJ! You always have great music 🎶
Thanks!
Great video Harry your great at explaining everything. You help me step my BBQ game up. 🍻
Happy to help you spread BBQ love Jason!
Great job
Harry,
I hope you are doing well. You again blew my mind. Wow. You are a brisket Master. God Bless you. Awesome video.
Thanks Brian!
Yup, you can do it with ribs too
You read my mind as video coming soon
I use MSG already but I like the idea of using the kombu seaweed. Thanks for the tip!
I'm going to use this today with the pork shoulder that's going on the smoker as well as the "tri-tip as a brisket". I liked the tri-tip cooked that way when it had sat for an hour but when we sliced the second one that we left overnight to rest until cold, it was super tasty when eaten cold.
Let me know how it came out!
How about adding smoke tubes (Several) to hit it with alot more smoke? Do you think it would work??
You can try and 1 hour is not a lot of time for a Smoke Tube to work. Only one way to find out!
Great video! Who knew a brisket could be done in 2 hour?! 👍
Smoked Midwest BBQ everyone but you.Lol
Apparently Jim, the guy Harry mentioned in the video, didn’t know either! 👍😀
Neither did I until I tried!
Harry Soo pressure cookers have been around a long time. It’s nothing new.
I'm a believer now lol
Thank you for the education! I never imagined a brisket cooked in two-hours. Beans Soo must have enjoyed a great meal of the hybrid-cooked brisket. Best wishes for a successful BBQ season! 🧧👍🤙🥩🍗!
Bill Fong beans turned his nose up to it! He’s taste is way too sophisticated for that!
warp-speed brisket. I find this very interesting. good video Captain Soo.
Engage wrap engines Mr. Carbon Inn!
As always Harry, you are not afraid to try different ways!
Welcome to another crazy Harry episode! :-)
Harry, did you ever try to butter dry age a brisket? i have seen things that is inimaginable. The moment you cut it a waterfall of moist is in it. Would love to see you try this one day!
Have not done a butter dry age brisket but I have a butter-smothered brisket awaiting it's 40-day birthday that I will be cooking soon. I have a lot of aging videos if you're interested
35-day Butter Age - ua-cam.com/video/ZRBZKDkitU0/v-deo.html
60-day Butter Age - ua-cam.com/video/zJSPHTKDDhk/v-deo.html
0-30-60 Butter Age - ua-cam.com/video/K8g5q-mVBsM/v-deo.html
Umai v Cryo v Butter - ua-cam.com/video/yojZdWEDFoo/v-deo.html
CJ Umai v Cryo v Butter v Aged - ua-cam.com/video/PHOwK74KOcI/v-deo.html
Salting Steaks - ua-cam.com/video/bt0qNh2ONTk/v-deo.html
@@SlapYoDaddyBBQ thanks!!
Hey harry. What's the name of the injector you use? I had one just like it, and used it for years but it recently broke. I was in the middle of a cook so I just threw it out before getting the name off of it. I need to order another one!
It looked like a "Cajun Injector", but many box stores carry cheap injectors now. Try looking in the grill accessories section at Wal-Mart or your local box store. If you want one that isn't liable to break, go to grillbeast.com and check out the Beast Injector. It even comes with a large lumen, hypodermic-style needle (as well as a more traditional one), that is capable of injecting things like Italian dressing - chunks and all.
Cajun Injector on my Amazon store link in Description
Wow! I would give the seaweed tea injection a try but I don't think I'm up for a 2-hour brisket. However, last weekend I did do your hot and fast method using my stick burner. It turned out great, I was very satisfied.
thank you! great experiment! I wouldn't use Prime brisket for it though :)
Thanks for watching Andrey. As we say in Texas, go BIG or go HOME! :-)
Genius! Just when you think you've seen it all... Warp Speed!!!
Where next Captain: Beef Short Ribs? St Louis Style Ribs?
Maybe light speed 90 min butt? LOL!
That's really cool and impressive! Cheers Harry
Thanks Ken. It was a fun cook Muahaha!
@@SlapYoDaddyBBQ hahahah I look forward to cooking together again soon brotha
Wow! Great job Harry.
Thanks for watching
@HarrySoo, how long was the whole process, trim, etc...?
You're a wizard Mr Soo. Bet it tastes awesome!
Thanks Chris
amazing
Thanks for stopping by
@@SlapYoDaddyBBQ No problem, you do great work. I'm originally from Austin, but I live in Germany now, if you ever come to Germany hit me up.
Harry you should save some Jus from a previously smoked brisket and inject that to up the smoke flavor.
Good tip. Will try in Version 2.0! :-)
You could also add a touch of liquid smoke or smoke powder to the injection and/or smoke powder to the rub to boost smoke flavor. Harry, I did try some of that bacon powder I told you about. It didn't taste like much straight out of the jar, but I did a couple burgers with bacon powder, hickory smoke powder, sea salt, and course ground black pepper (all just sprinkled on top before pan frying) and the resultant burgers did have smoke and bacon flavor. I'm sure they would have been better grilled, but it started raining just when I lit the charcoal. More experimentation is needed, but the initial results were promising.
Hmmmm, that would probably be killer!
Wow how big is your instant pot? How many quarts?
I have the XL
Mr. Harry I can't find celery seed but I can find celery salt locally. So just replace my usual salt amount for celery salt? Awesome videos thank you
Yes, celery salt works
MSG = Mmmmmhhhh So Good lol nothing wrong with MSG,it just like salt or any other seasoning to much is not good for the food/health.
Another Great Video Brother!!!!!!!!!!!
Love back at ya!
Great video harry thx for sharing keep spreading the bbq love
Thanks for watching another crazy Harry experiment. Version 2.0 will have more smoke via adding liquid smoke in my Kombu seaweed injection!
Harry Soo homemade liquid smoke I hope.
very interesting Harry.....glad you did this because I would never try. To the guy that asked you about taking so long to cook brisket....just tell him to try this at a competition and let us know his results?
I think he may be a troll? :-) I was just humoring him back!
@@SlapYoDaddyBBQ gotcha.......are you going to VM WORLD?
Way to meet the challenge Harry , great job 👍
Thanks. Gotta rise to the challenge!
This is unrelated to this videos, but can you cook two types of meat on a WSM? Like a brisket on top rack and beef ribs on bottom rack?
Yes, in comps I have brisket top rack and butts bottom rack
Wow, impressive!
Thanks
Nice! Great expertise.
harry use binchotan and make binchotan roasted wasabi root/stem
Where to find wasabi stem?
@@SlapYoDaddyBBQ www.thewasabistore.com/
What did you use for liquid solution in the instant pot?
Half inch water on the bottom and brisket on top of wire rack
Do you know the old Klingon proverb that revenge is a dish best served cold? Well, Klingons were wrong cuz you showed it’s best served smoked and hot! 🔥 🍖 😋
Klingon salute back at ya!
When will you be at any southern California BBQ festivals?
Next is Jun 8 Sun egg fest in San Diego. Come enjoy food and my Tequila Flambe Al Pastor w fresh handmade tortillas. Limit 600 guests so get your ticket. Just Google eggfest San Diego
@@SlapYoDaddyBBQ Yes! I plan to be there.
@@SlapYoDaddyBBQ I just got my tickets Harry! Can't wait to try some of your food!
Way to go, Teach!
Gotta rise when challenged! ;-)
Yes, sir. Rise (shine) and move on!
Next! ☝️☺️
What was the final internal temp out of the Instapot? Crazy cook but you met the challenge.
200+
Pressure cookers are shit hot when you need to get food to the table fast
Version 2.0 will have liquid smoke in my Kombu injection for better smoke flavor
I would eat it. Love brisket. When will you be back in the Ft. Worth area?
Just got back from Austin for Troy crawfish Bday. Midland in couple of weeks. San Diego this Sun. Hayward NorCal the week after. Maybe Sep in Dallas? Just watch my FB posts and that's what most folks do! :-)
@@SlapYoDaddyBBQ I will find you on FBI. 😁😁
FB. Not fbi🤣🤣
Gangsta throw down Harry the smoking dominator drop the tongs man awesomeness. Can you do a smoked Octopus and seafood medley for us with a pasta dish?
Love octopus stew with vodka sauce over handmade linguini. I should start a noodle and pasta channel!
I won't be doing a 2 hour attempt on brisket but it was nice watching you do it. But for me the injection was very interesting. I do like to use injection methods. I inject my Turkey with a butter and white wine sauce and they come out so moist and sweet. I'm going to have to try some of your MSG base sauces. HMMMMM.
Thanks Victor! Sound like a great Turkey recipe. www.slapyodaddybbq.com/2015/11/jack-daniels-maple-butter-turkey-breast/
What kind of gloves are those which you used to turn the brisket? I want, no need a pair myself.
Please see my Amazon store link in Description for gear I like including gloves. Thanks for watching
Harry, I've been having a really hard time regulating the heat in my Chargriller stick smoker. Have you done any videos covering heat regulation for barrel style smokers? I'm dying over here!
If your Chargriller has less than 1/4 inch steel, that could be the problem as you need the 1/4 + inches thick to hold the heat.
Nice!👍
Really interesting cook, couldn't help but see in your title "Texas" brisket; what region of Texas? Looks really tasty though!
Lubbock Texas. My alma mater is Texas Tech. Guns Up! :-)
@@SlapYoDaddyBBQ yeee haaa!
Interesting concept, may have to give it a try, except now I need an Insta Pot....lol. Cheers and BBQ love from the Jersey Shore.
Hey Chris, warm enough yet to fire up your grill? :-)
Chris Fitzgerald where abouts on the beautiful Jersey Shore?
Harry Soo yes finally, lol. I missed the nice holiday weekend weather last week being in Burbank, where the weather wasn’t as nice. Of all times I’m in SoCal, and the weather was May Gray. But I did spot two of your aprons in my brothers pantry.
@@MichaelRei99 Ocean County, between Toms River and Long Beach Island
Chris Fitzgerald love it there. I always go to the Old Causeway when I’m in that neck of the woods!
wow that was great!! Next I wanna see 45 minute ribs!!! Think that's possible @HarrySoo?
If you dare me, I will do it!
@@SlapYoDaddyBBQ - well then - I DARE YOU!! Amazing can't wait to see it!! :)
@@barbequetoday9415 my 30 min flambe ribs airing Sunday!
@@harsoo and the man not only takes the challenge, he ups the ante by 15 minutes!! Thats why sir - you are the legend!
This isn’t black belt, it’s Jedi!
May the Brisket force be with you.
what liquid and how much in the instapot?
Half inch water in Instapot
I don't know if this has been asked already, but on average, how far apart are your injection sites on a brisket?