Thanks for your support and kind words. When I got laid off as a 747 pilot 40 years due to the oil crisis in the 80's with Singapore Airlines, it turned out to be a good fork in the road as I ended up at Texas Tech. My buddies who returned to the airlines after the oil crisis are now out of a job. God bless America and its people during these trying times.
I was at Tech for music school until 87..just ordered a Kamado Joe 2 coming in a week..! Enjoyed your vid very much, love to you from Utah, if you’re ever out this way, I’ll look you up!
A big thank you to Harry for this video. I'm 65 years old, cooked many a brisket over the years, none that I have been proud of. I was a cook @ 225 degree forever cook. I watched this video, followed Harry's instructions to the letter and cooked a brisket for our neighborhood get together during Covid 19. I was especially impressed with the wood chunks being used for "doming" the brisket to create bark. My brisket was wonderful and received accolades. Moist, tender and so favorable! Thanks Harry for providing this old man with a method to make mouth watering brisket. I will be repeating the process for years to come. My son asked me to repeat on July 4th.
@@SlapYoDaddyBBQ This past week I was asked to provide the brisket for one iof our friend's birthday party. I passed praises from guests onto your great advice and recommended they check out your brisket black belt tips for themselves on UA-cam.👍
Harry, I followed this rub recipe and cooking technique exactly, and using the words of my guests, I “knocked it out of the park”. Thanks for sharing that BBQ Love you are famous for.
I just cooked my first brisket today. I’ve researched for a couple months and I used Harry’s tips. Had about 15 people at my house. They all loved it. I’m so happy. Thank you Harry. You are the Master.
Happy to hear you had a good experience cooking brisket. If you want to learn more methods, here are a few more SRF comp brisket - 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
Watched this on Thursday and bought a 14lb Angus brisket Saturday, thank you for the tips Harry! I took 4 of your tips and added them to the backyard arsenal - celery seed, wood under the coals, wood chunks to prop up the meat, and the higher temp cook (300-350). I had 10 to feed on Sunday so used a trick where I smoked and wrapped on Saturday, cooled it fast under ice and brought back to temp and tenderness Sunday. I didn't spray the meat, forgot. Results were my best ever and I dare say compare favourably with the best I had in Austin or Lockhart on a visit this summer. Thanks again!
Harry, I learned two important things in your basic class. One, I've been regulating my pit temp backwards and after hearing your explanation, it now makes perfect sense. Two, never thought about putting the wood chunks UNDER the charcoal. Great video and you have another new sub.
Since I'm here in California quarantined in my house, I decided to tackle a Brisket since I have time on my hands. This video seems like a definitive guide on smoking a Brisket backyard bbq style. I appreciate how thorough you were explaining everything. I have a jar of Skippy and I'm all set! Thanks!!
Give it a go and let me know how it came out. When you are bored and have time to learn more, here are more tips SRF comp brisket - 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
Dang Harry I watched brisket videos all over. Your class breaks down the fundamentals to barney level! Very good very informative class. My hats off to you sir!
Keep spreading the love Harry! I’ve made your 3-2-1 ribs for Father’s Day the last two years and they’re always a massive hit the meat falls right off the bone. Tomorrow I’ll be doing two racks of ribs and I’m going to try this method on an 11lb brisket I can’t wait to see how it turns out!
Being a member of CBBQA, I've had the pleasure of meeting and learning from Harry. He's a terrific teacher and willing to share all that he has learned. I have a green egg and this is my go to recipe for hot and fast brisket. Got an 18.9 lb USDA Prime brisket from Costco and trimmed it aggressively. Purchase weight was 33% more than the video so I figured it would take a little more time. Used Harry's beef rub and let it set overnight in the fridge. Before cooking I let it sit on the counter for an hour to warm up. Cooked it for 4 hrs at 400 and meat temp measured 145. I diligently spritzed the meat every 30 min with water. Wrapped it butcher paper and foil as Harry instructed, dropped the temp to 300 for 2 hrs and then 250 for an hour. Meat tenderness passed the peanut butter test and temp was 210. It rested for 1.5 hours. Brisket was done on time for dinner. My guests loved it. Thank you Harry for sharing your knowledge.
You videos make me understand some of the sciences, nuances and feel for my smoking meats. I can't tell you the joy I get making stuff every Sunday. Very cool. Ty fir your videos
Harry, You've knocked me out with that black belt move you made with the celery seed. I'm going to try it out. Thank you for all of you videos. I follow your techniques to the t and now my barbecue is amazing according to what my friends and family say. Thank you so much.
From a new brisket cooker I want to say Thank You so very much for sharing your knowledge freely! Very informative! Also thank you for your time in making the video! Thank you sir!
You are the first Ive seen do a hot and fast brisket video. I did about 3 of them about 10 yeara ago for a party and everyone said they were great! I told a few friends one day when they were talking about a 12 hour 14 hour brisket, how good mine came out and they laughed and doubted. I feel vindicated now. I used the same techinique, hot and fast till nice dark bark then wrapped for about another hour or so can't recall. I do occassionaly make some low and slow ones but it's usually just an excuse to play with fire and drink lol.
LOL! I have 50 brisket videos whee I show my black belt tips for the four brisket methods 1. U-LnS, 2. LnS, 3. HnF, 4. U-HnF Please take a look when you have time. Thanks for stopping by! ✋️
This is the first time and the last time I watch any of your videos. If I start following your BBQ directions and I get good at smoking meat and if it comes out even half as good as you made in this video, I'm going to smoke meat all the time. And that only leads to one thing, gaining weight. I hope you can understand my dilemma? Man that looks so good.
Most of this I knew, however I didn't know about keeping your wood on the bottom. Also learned about the wood under the brisket to create an arc. Great stuff, thanks.
Yep i concur , celery seed is like crack for carnivores ! Leaves an nearly undectable, curious aftertaste ,requiring more tasting ,leading to craving more ! Thanks .
I love basic seasoning, huge oak pit, cook at 275 till internal temp hits 160 in the “Cap”, then wrap her up & crank heat to 300f & cook a few more hours till you can poke with temp probe & she feels like butter 🤷♂️ Turns out great every time
Harry I have just recently discovered you via T-Roy and I am so thankful I did. Made a brisket this weekend and reviewing this video helped me spread BBQ love to my family
Thank you for going back to basics. This is a great idea for a series of videos. I like the MJ reference to learn and practice the fundamentals of anything that we try to do. I find that I attempt to "get fancy" with technique before I even have mastered the beginning steps. So, thanks for bringing back the basics.
Hey John, I find it's good practice to get ready by just focusing on the basics. If this video works out and is helpful, I'll do more "Fundamentals" videos. Thanks for stopping by.
Hello Harry, I imigrated from Australia and thought I knew how to Barbecue..... wrong. Your video series has open a whole new world, awesome, easy to follow and the results are fantastic. The family has asked for another. Love your teaching technique. The idea to put your wood at the bottom of your charcoal was a huge Ah Ha.
How'dy mate. I have numerous Grand Champion students from Perth, Melbourne, Brisbane, and Sydney from my classes down under. Hope to meet you in one of my future US classes.
I have an old brinkman and I love your videos. I plan on upgrading once I master the cheap brinkman. Thank for your attention to detail and clear instructions.
Brother Harry I tried the celery seed and this was my best brisket I’ve ever made!! Thanks to you brother!!👏🏻 you da man!! Keep putting out your awesome videos! 💙 all you do to help us regular guys become pit masters!!👏🏻
Just used all these tips and tricks today to cook a brisket for the first time on my traeger and I have to say, it turned out to unbelievably good, thank you for your no nonsense approach to doing it well, your videos rock!
Thank you so much, I actually have a brisket that I was going to smoke this weekend. This video is absolutely perfect, and lessons from a decorated champion pit boss.... can't ask for more than that.
Thanks. Be sure to review my 10+ brisket videos so you can be a black belt in no time. Also I have 140+ videos into 23 Playlists SRF comp brisket - 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
Man this is a huge help. I been swing for the fences in the dark.. It's also nice seeing you keep it simple.. Not every one has monster smokers. I use my 26 inch kettle..
Thank you for sharing your knowledge! It's been amazing finding so many videos from BBQ masters freely available on UA-cam. My husband bought a smoker last summer... since then, I've sort of taken it over and I've been looking to up my game with it. I made myself a brisket for Mother's Day and knocked it out of the park. Thanks for your willingness to share your wisdom!
Thanks for stopping by. I'm trying to get more women to cook BBQ! I trained the first woman grand champion of AZ and the first woman champion in CA! www.slapyodaddybbq.com/2014/06/audacious-2014-alumni-melissa-brimmer-of-beeps-bodacious-bbq/
Harry, I just used this video and a couple of your others to do my first cook ever with a Costco prime brisket on brand new Rec Tec 700. Used your Dalmatian plus celery seed rub on one half and some Rec-Tec rubs on the other. Cooked fast and hot and it turned out great!! Family preferred your recipe!! Thank you for all you do and are doing!! As a retired AF aviator (B-52s) and I read you were a pilot, I can relate to how you apply the same kind of discipline aviation requires to your barbecue, never straying from the basics. I “spread some love” sharing brisket with 3 neighbor families and without your example, would never have had the confidence to do this. THANK YOU!!! I hope you will continue posting videos, even if you decide to trim back. My best to you!!
First off, thanks for spreading the BBQ love. Well I watched this video and then smoked my brisket. My wife was like this is probably one of if not the BEST brisket you have ever made😁, so thanks again.
Hey Harry - I’m from Nashville Tennessee but living in Australia for 6 years - you’re loved here down under. I’ve had about 40 people here subscribe to your channel - they love your videos mate!!
I’ve only done two briskets so far, and anecdotally the celery seed I ground in the first one truly did produce a much more pronounced smoke ring. My problems were temperature and time..low and slow always intersects with bed time, then I’m stuck..they were great briskets, but, I turned them more pot roasty by keeping them at 170 for too long. The first one after smoking and holding I trimmed the too crusty and fatty bits, then simmered with beef broth, red wine and some homemade bbq sauce..truly amazing pulled brisket. Second one I tried a different rub, and injected. Better flavor, more juicy, less smoke ring. You could see the meat plump up on the grill. Same problem though..I cooked for too long wrapped. . I’m trying again...
You'll be a black belt in no time. I trained many women grand champion pitmasters the past 10 years. ua-cam.com/video/5cq0lrN6iDE/v-deo.html More brisket black belt videos to watch when you have time Belinda 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 Comp Fundamentals - ua-cam.com/video/VUG9MvuCWBQ/v-deo.html 7 Fundamentals Weber Kettle - ua-cam.com/video/IRwSk91PgUs/v-deo.html
Hello Harry, Thank you so much for this video. I just purchased my first brisket for this labor day weekend backyard cook. As i have been doing for years, I came to youtube to learn how to best accomplish this. Quickly I came across your channel and by far this is the best "teacher" video I have seen. Especially the "blackbelt tips". Your students are very lucky ! I have much more confidence that this weekend will turn out great. Thank you again.
Hey Lasse, I show you my black belt tips so you can up your game. I like the challenge of solving problems so I use an engineering perspective in my cooking which sometimes are simple solutions to complex problems such as lack of non-enzymatic Maillard-based browning of amino acids (aka crust) on my brisket! :-)
For me the reason why is time. I usually don't have 12 hours to hang around the cooker. 5 or 6 hours is much easier to find that time. With very similar results I find. I recommend to try it!
Hi Harry, just wanted to tell you Thank You so very much. Followed you tips on brisket and purchased your beef rub and it was Wonderful. My wife even committed on the rub was excellent. Have a great Memorial Day and once again, I appreciate you. Give Mr. Beans a treat for me .
I love chef's that focus on basics, I totally agree with your logic. My only question is: when you use a float board (any board that is not stationary), why you went with wet napkins? I will usually use cling wrap, I used to use either one of my chef rags or paper towels, but my boy showed me cling wrap and I haven't gone back, unless that is my only option. Have you tried that out before, and if so, why do you personally prefer napkins/kitchen paper? Thank you for your time and keep up the great work.
I never get tired of watching fundamentals. No matter how good we think we are, we are all just one big mistake away from ruining our smoking or BBQ masterpiece. I make mistakes all the time and they are usually mistakes where I break some fundamental rule.
Great tip on placing smoking wood at the bottom of the coal, same with wood under the brisket. I also do the oven trick to finish off the cook - Quicker to do it this way with regards to getting it from hot & fast pit to a consistent lower oven temp.
Here is the science of wood and smoke if you are interested to know why 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
I'm so excited! My brisket bark is great and I'm finishing it off in the oven. Your videos have given me so much cooking confidence with the tougher cuts of meat. Thanks for the links to the chimichuri. I'll also return for some tri tip videos. Thanks for sharing open source information for BBQ Love. Sincerely, Martha
@@SlapYoDaddyBBQ thoughts on finishing on an electric roaster oven? you know like the ones used for turkeys around holidays? Im thinking of smoking then finish to temp in electric roaster.
Mr. Soo - Just wanted to tell you...My girlfriend bought me an Acorn Kamado grill for Xmas and I was excited to give it a try. The problem was that I had never smoked anything...ever. Well, I had a party coming up and decided it would be the perfect time to attempt to smoke a brisket. I ran into your 10 Brisket Fundamentals video, followed it step by step, and my brisket was a TOTAL SUCCESS!!! I went with a prime cut from Costco and it turned out juicy, tender, and delicious. Just wanted to reach out and tell you that you've done a great job of making what is a complicated process feel not so complicated and doable for beginners. Thank you so much and I look forward to many more smokes!
Say hey Black-belt BBQ Master, awesome video. Your easy and precise tutelage is appreciated. I have been doing backyard bbq for 35 years and must say thanks so much. Can't wait to try your quick and easy method. Will wait a few weeks due to work schedule. Bee Well, stay safe from Denton Co. Tx. Regards, dog bugler
I wish I had found your video before I cooked my brisket yesterday. Mine wasn’t that flavorful or tender. :( I look forward to trying your fundamental techniques on my next brisket!
I like this, its not a super-all-day cook and still looks great and i'm sure it tastes great, not knocking Franklins bbq brisket as his looks great too, just nice to know you can actually cook a brisket and turn it into something special without it taking all day, good vid man.
You are very welcome. Be sure to watch my other brisket videos when you have time. SRF comp brisket - ua-cam.com/video/cfDqD65II6I/v-deo.html Comp Brisket - ua-cam.com/video/Uo7ocTu9olc/v-deo.html Best Brisket Injections - ua-cam.com/video/RpnIGw4vyPA/v-deo.html H-n-F Texas Brisket Baby Back M - ua-cam.com/video/8gAXqos-aHE/v-deo.html Coaching brisket - ua-cam.com/video/XXsVxK7VIcc/v-deo.html 12 H-n-F Comp Fundamentals - ua-cam.com/video/VUG9MvuCWBQ/v-deo.html 7 Fundamentals Weber Kettle - ua-cam.com/video/IRwSk91PgUs/v-deo.html
I’m making an oven brisket according to your video and wasn’t sure how you preformed the skewer test. Glad I watched this video instead of unwrapping the brisket. Also didn’t know to vent it to cease further cooking. Great tips! Thanks Harry!
That was good for me to watch. I’m a beginner in most aspects and have never cooked a brisket. My goal is to cook a tender, flavorful and juicy brisket. Will a Weber Smoky Mountain give same results? I’m looking to buy a 22” WSM.
thanks for watching Aaron. Please see my WSM videow. Any Weber 14, 18, or 22 will get the job done. It's always about the pitmaster and never about the pit! Weber Charcoal Summit 1 - ua-cam.com/video/nIXG_y3tPCcW/v-deo.htmleber Charcoal Summit 2 - ua-cam.com/video/ANO6Anc9XwQW/v-deo.htmlorld's Smallest Kettle Grill - ua-cam.com/video/0VKPVZNim0cT/v-deo.htmlamale Pot Smokey Joe - ua-cam.com/video/HsxnNX6LXI4h/v-deo.htmlttp://virtualweberbullet.com/miniwsm.htmlWeber 14 - ua-cam.com/video/ur2Shg_5bE4T/v-deo.htmlurbeque - ua-cam.com/video/tiU7Qlj2yDgS/v-deo.htmletup WSM - ua-cam.com/video/dOctn85Y-nkC/v-deo.htmllean up WSM - ua-cam.com/video/E7FWJFvare0/v-deo.html
Thanks for the tips on preparing a "quick" backyard brisket. After roughly 3 hours on the grill at 400, how long can I expect it to take after wrapped and placed in a reduced heat oven? I know you said to gauge doneness with the bamboo skewer AND a meat thermometer, but I sure don't want to keep opening the oven to poke it with the skewer. Thanks again for sharing your skills!!
Thank you for sharing this video. I’m attempting my first smoked brisket tomorrow and getting ready today! Your video was invaluable. Sending my husband to the store for a bottle sprayer and celery seed!! LOL. Thanks!!!
Thanks Harry. Best DIY class. I've watched you so many times on pitmasters, learned a lot, but never basic fundamentals. Most tips and tricks are hidden for obvious reasons, but this is what I can gain the most from. Again, thanks for this vid. I look forward to seeing more.
Hey, I was an IT guy, then project engineering on water and wastewater facilities, who loves to smoke on weekends. Being from the other coast, I always do pork. Then I tried a brisket. Made burnt ends out of a flat. As I was a novice, with brisket, I didn’t know any better and the boss lady demanded. The universe smiled upon that beef and I got lucky. Turned out to be the best thing I have ever smoked. I don’t know if or when you might be near South Florida, would love to see you live. Thank you for the vids, NdZ
Hey fellow IT and BBQ brother. Thanks for stopping by. Hope to visit South Florida again and next time under better circumstances ua-cam.com/video/GIMDp_zDw7A/v-deo.html
@HarrySoo Absolutely great video! I've always admired your work as I'm a self taught, budget cook myself (videos or articles). I like to experiment with many things in and off the cooker!...anyhow, was the total brisket cook 4- 4.5 hours not counting the rest period? Thanks Harry... can't wait to look into your product lines!
Harry, I have always leaned towards the low and slow style cooking, but after watching this video, I am ready to try a hot a fast cook on my next brisket. Like other comments, how often are you spraying / spritzing your meat and with what? Like the peanut butter, celery seed, and wood chunks tip. Thanks for your video.
Hey Brandon I suggest you browse my 12 other brisket videos so learn the pros and cons of various methods to extract the method you prefer. Thanks for stopping by
Thank you so much! Idk why i have this random interest in bbq all of a sudden. Lol ive been watching so many channels and videos like yours this past month and i will say i enjoy it very much. I look forward to actually putting what ive leaned to the test one day. Then at family gathering i can teach the men in my family a thing or two about bbq....especially since no women in my family has any idea what this stuff is..lol I have to rinse my meats tho..lol i part raccoon. I just clean my kitchen after i cook, which is what i do every night anyway so no big deal...lol
Hey Voila, thanks for stopping by. Since 2008, I've taught 200 classes and 3,000+ pitmasters including many women. I trained the first woman Grand Champion pitmaster in Arizona (Jennifer Duncan - Whiskey Ranch BBQ) and California (Sylvia Curry - Lady of Q). Some of the best I know are women! ua-cam.com/video/5cq0lrN6iDE/v-deo.html
Love back to you Herman Orquiz! Keep spreading BBQ love in this world and the little boomerangs will come back and hit you on the side of your head much bigger than you can possibly imaging. I'm living proof that love makes the barbecue smoke go around.
Hey BBQ Pit Dog, happy to help you master barbecue so you can spread BBQ love. Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)
Yes, I use only water and have won all my 1st place brisket awards using plain ol water. Less is More. Thanks for stopping by. Be sure to watch my other brisket videos to up your game. SRF comp brisket - 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 Comp Fundamentals - ua-cam.com/video/VUG9MvuCWBQ/v-deo.html 7 Fundamentals Weber Kettle - ua-cam.com/video/IRwSk91PgUs/v-deo.html
Harry Soo, you’re a genius!!! I’ve done a lot of briskets but never hot and fast. And that simple rub is awesome!!!! I cooked it on my Primo not my backwoods smoker. I’ve watched you cook quite a lot on BBQ Pit Masters. 👍🏼👍🏼
THANK YOU!!!!!! I have read so many brisket articles that are so contradictory, thank you for breaking this down in to preference + science. I am so excited to whip up another brisket for my family!!
@@thomaskarkar417 One of the main reason why my students are successful and win Grand Championship is I teach them NOT to follow time nor temperature. Cook using science and remember that BBQ is ready when it's ready so don't hurry. It's a three-step process to awesome BBQ: 1) cook until crust sets regardless of time, 2) wrap in foil or butcher paper, and 3) remove from heat (smoker or oven) when probe tender. BBQ is like playing golf. You can play the course on Monday and get a certain result. When you play the same course on Tuesday, the number of strokes and time to play the game is not the same as the first day so specifying time is not as crucial than ensuring that every hole is played properly. Good BBQ is like playing a perfect round of golf. Pick the right meat (genetics, shape, size, symmetry, striations), trim and fabricate properly, apply injection and rub, marinate, set up smoker with the right wood, thermodynamics, drafting and venting; cook until crust sets. Apply right amount of atomized liquid to aid the Maillard Reaction, wrap at the perfect moment to render the connective tissue with mop of your choice; apply BTU until check with bamboo skewer for the perfect moment to remove. Notice there is no time nor internal temperature in my process. This was good enough for 100+ first places including KCBS 1st Place USA Ranchers Reserve Beef Cup. I share my tips and tricks and hold nothing back because I want you to be successful and become an ambassador of BBQ love! Cheers, Harry www.slapyodaddybbq.com/contests/awards/
Hey Kenny: I have several knives I like and they are on my Amazon store page - tinyurl.com/yb9o526a Also, feel free to watch my knife videos Best Pitmaster Knives - ua-cam.com/video/RRarBWyglwM/v-deo.html Knife sharpening - ua-cam.com/video/__n2LtInFKU/v-deo.html Whetstone sharpening - ua-cam.com/video/e_c3bC2W86w/v-deo.html
Just starting out in the bbq smoking game...Thanks for the very easy to follow tips and a killer rub!!!...Gonna be doing this real soon in the UK...!!!
Thank you Harry for sharing your knowledge. I enjoy learning grilling techniques to bless my family and friends. Which I have you to thank. Please keep the videos coming. Thank you for all you do!
Harry Soo is a living example of the American dream. He comes here as an immigrant, wears a cowboy hat, and wins BBQ championships. Keep it up Harry!
Thanks for your support and kind words. When I got laid off as a 747 pilot 40 years due to the oil crisis in the 80's with Singapore Airlines, it turned out to be a good fork in the road as I ended up at Texas Tech. My buddies who returned to the airlines after the oil crisis are now out of a job. God bless America and its people during these trying times.
I was at Tech for music school until 87..just ordered a Kamado Joe 2 coming in a week..! Enjoyed your vid very much, love to you from Utah, if you’re ever out this way, I’ll look you up!
That's not a cowboy hat!
@@RG-du9sr Ouch! I could only afford a straw hat but have a Stetson now! Yee haw!
Rafael Gutierrez I’m from Michigan so I don’t know better.
A big thank you to Harry for this video. I'm 65 years old, cooked many a brisket over the years, none that I have been proud of. I was a cook @ 225 degree forever cook. I watched this video, followed Harry's instructions to the letter and cooked a brisket for our neighborhood get together during Covid 19. I was especially impressed with the wood chunks being used for "doming" the brisket to create bark. My brisket was wonderful and received accolades. Moist, tender and so favorable! Thanks Harry for providing this old man with a method to make mouth watering brisket. I will be repeating the process for years to come. My son asked me to repeat on July 4th.
Awesome Steve, I'm just a few years behind you. Keep spreading BBQ 💘
@@SlapYoDaddyBBQ This past week I was asked to provide the brisket for one iof our friend's birthday party. I passed praises from guests onto your great advice and recommended they check out your brisket black belt tips for themselves on UA-cam.👍
@@stm0041 Wow! Happy to hear! Keep spreading BBQ love!
Harry, I followed this rub recipe and cooking technique exactly, and using the words of my guests, I “knocked it out of the park”. Thanks for sharing that BBQ Love you are famous for.
Awesome Scott. Keep spreading BBQ love!
I’ve watched a ton of these types of videos. This dude gets how to deliver the important info quickly and succinctly. A+
Thanks Mac for giving me a passing grade! www.yelp.com/biz/slap-yo-daddy-bbq-diamond-bar
Sorry that's explained
Do you do 1 on 1 training? I can come to you to learn this and other stuff. I’ll buy my own meat when I get there.
1. Meat- 1:24
2. Equipment- 2:38
3. Trimming- 3:46
4. Seasoning- 8:38
5. Fuel- 13:14
6. Pit- 13:47
7. Temperature Control- 20:00
8. Spraying- 21:52
9. Wrapping- 22:30
10. Tenderness- 23:42
Slicing- 25:40
Thanks Mr. Green for providing a TOC!
I just cooked my first brisket today. I’ve researched for a couple months and I used Harry’s tips. Had about 15 people at my house. They all loved it. I’m so happy. Thank you Harry. You are the Master.
Just smoked a 9 pound brisket today. 3 hours in an offset smoker at 400 and 3 hours in the oven at 275. It was AMAZING! Thanks Harry Soo!
Happy to hear you had a good experience cooking brisket. If you want to learn more methods, here are a few more
SRF comp brisket - 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
Watched this on Thursday and bought a 14lb Angus brisket Saturday, thank you for the tips Harry! I took 4 of your tips and added them to the backyard arsenal - celery seed, wood under the coals, wood chunks to prop up the meat, and the higher temp cook (300-350). I had 10 to feed on Sunday so used a trick where I smoked and wrapped on Saturday, cooled it fast under ice and brought back to temp and tenderness Sunday. I didn't spray the meat, forgot. Results were my best ever and I dare say compare favourably with the best I had in Austin or Lockhart on a visit this summer. Thanks again!
Keep spreading BBQ love!
Thank you Harry for putting in the work and showing the love on this video! Looking forward to my first cook.
Thanks for stopping by. Good luck with your first cook! Let me know if you have questions.
Very impressed you take the time to answer everybody's questions! A true master! Thank you!
Happy to help you master BBQ!
Harry, I learned two important things in your basic class. One, I've been regulating my pit temp backwards and after hearing your explanation, it now makes perfect sense. Two, never thought about putting the wood chunks UNDER the charcoal. Great video and you have another new sub.
Thanks Michael for stopping by and supporting my channel
I also learned it the other way around. I’m definitely going to give this a try.
Harry I had a question what if you are using a side by side smoker instead of the one you used in this video?
Best instructional video yet! Didn't blink once. Thanks Harry.
Glad you liked it!
Since I'm here in California quarantined in my house, I decided to tackle a Brisket since I have time on my hands. This video seems like a definitive guide on smoking a Brisket backyard bbq style. I appreciate how thorough you were explaining everything. I have a jar of Skippy and I'm all set! Thanks!!
Give it a go and let me know how it came out. When you are bored and have time to learn more, here are more tips
SRF comp brisket - 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
Making brisket for the first time ever and feeling really confident. Can't wait to share pictures of the finish product. Thank you Harry Soo!!
Good luck!
This is hands down the best.. No wonder you have won so many championships. You rock Sir thank you for teaching me how to cook my first brisket.
Thanks for watching Eric!
Bravo Harry, thanks for being so magnanimous with your knowledge....it is greatly appreciated.
You're very welsome! Feel free to binge watch my 100 videos when you have time and let others know about my channel. Thanks.
Dang Harry I watched brisket videos all over. Your class breaks down the fundamentals to barney level! Very good very informative class. My hats off to you sir!
Keep spreading the love Harry! I’ve made your 3-2-1 ribs for Father’s Day the last two years and they’re always a massive hit the meat falls right off the bone. Tomorrow I’ll be doing two racks of ribs and I’m going to try this method on an 11lb brisket I can’t wait to see how it turns out!
Keep spreading BBQ love and do what brings you and your guests most joy
Being a member of CBBQA, I've had the pleasure of meeting and learning from Harry. He's a terrific teacher and willing to share all that he has learned. I have a green egg and this is my go to recipe for hot and fast brisket. Got an 18.9 lb USDA Prime brisket from Costco and trimmed it aggressively. Purchase weight was 33% more than the video so I figured it would take a little more time. Used Harry's beef rub and let it set overnight in the fridge. Before cooking I let it sit on the counter for an hour to warm up. Cooked it for 4 hrs at 400 and meat temp measured 145. I diligently spritzed the meat every 30 min with water. Wrapped it butcher paper and foil as Harry instructed, dropped the temp to 300 for 2 hrs and then 250 for an hour. Meat tenderness passed the peanut butter test and temp was 210. It rested for 1.5 hours. Brisket was done on time for dinner. My guests loved it. Thank you Harry for sharing your knowledge.
Thanks Marlene for your support and kind words!
7:05 "Remember when Harry ups his game...he's gonna up your game" .....subscribed! 🇨🇦
Exactly what I did. This is loaded with info for a brisket newb like myself.
You videos make me understand some of the sciences, nuances and feel for my smoking meats. I can't tell you the joy I get making stuff every Sunday. Very cool. Ty fir your videos
Thanks Carla. Keep spreading BBQ ❤️ love
Harry,
You've knocked me out with that black belt move you made with the celery seed. I'm going to try it out.
Thank you for all of you videos.
I follow your techniques to the t and now my barbecue is amazing according to what my friends and family say.
Thank you so much.
You are a barbecue hero Mario! Keep spreading BBQ love.
From a new brisket cooker I want to say Thank You so very much for sharing your knowledge freely!
Very informative! Also thank you for your time in making the video!
Thank you sir!
You're very welcome Johnny
My cutting board does the same thing. Thanks for the wet paper towel tip Harry!
You are the first Ive seen do a hot and fast brisket video. I did about 3 of them about 10 yeara ago for a party and everyone said they were great! I told a few friends one day when they were talking about a 12 hour 14 hour brisket, how good mine came out and they laughed and doubted. I feel vindicated now.
I used the same techinique, hot and fast till nice dark bark then wrapped for about another hour or so can't recall.
I do occassionaly make some low and slow ones but it's usually just an excuse to play with fire and drink lol.
LOL! I have 50 brisket videos whee I show my black belt tips for the four brisket methods 1. U-LnS, 2. LnS, 3. HnF, 4. U-HnF
Please take a look when you have time. Thanks for stopping by! ✋️
This is the first time and the last time I watch any of your videos. If I start following your BBQ directions and I get good at smoking meat and if it comes out even half as good as you made in this video, I'm going to smoke meat all the time. And that only leads to one thing, gaining weight. I hope you can understand my dilemma? Man that looks so good.
May the BBQ Force be with you my Young Padawan! Obi-Wan-Harry
Most of this I knew, however I didn't know about keeping your wood on the bottom. Also learned about the wood under the brisket to create an arc. Great stuff, thanks.
Glad I could help!
Harry Smoking Woods - ua-cam.com/video/X8Xwcj5feDg/v-deo.html
Yep i concur , celery seed is like crack for carnivores ! Leaves an nearly undectable, curious aftertaste ,requiring more tasting ,leading to craving more ! Thanks .
You know it man! Thanks for stopping by.
I love basic seasoning, huge oak pit, cook at 275 till internal temp hits 160 in the “Cap”, then wrap her up & crank heat to 300f & cook a few more hours till you can poke with temp probe & she feels like butter 🤷♂️ Turns out great every time
Amen Mike. Sounds like a great tasting brisket! :-)
Harry I have just recently discovered you via T-Roy and I am so thankful I did. Made a brisket this weekend and reviewing this video helped me spread BBQ love to my family
Awesome! Great to hear!
Thank you for going back to basics. This is a great idea for a series of videos. I like the MJ reference to learn and practice the fundamentals of anything that we try to do. I find that I attempt to "get fancy" with technique before I even have mastered the beginning steps. So, thanks for bringing back the basics.
Hey John, I find it's good practice to get ready by just focusing on the basics. If this video works out and is helpful, I'll do more "Fundamentals" videos. Thanks for stopping by.
Harry u r the man
Hello Harry, I imigrated from Australia and thought I knew how to Barbecue..... wrong. Your video series has open a whole new world, awesome, easy to follow and the results are fantastic. The family has asked for another. Love your teaching technique. The idea to put your wood at the bottom of your charcoal was a huge Ah Ha.
How'dy mate. I have numerous Grand Champion students from Perth, Melbourne, Brisbane, and Sydney from my classes down under. Hope to meet you in one of my future US classes.
I have an old brinkman and I love your videos. I plan on upgrading once I master the cheap brinkman. Thank for your attention to detail and clear instructions.
Good luck Mark!
The legend Harry Soo!!!
Thanks for stopping by!
Thank you! Just made my first brisket and I wish I had seen this first! Thank for sharing your wisdom :)
You are very welcome Brandon!
Me and my co worker watch you all the time and I’ve learned so much, thanks my friend
Glad to help Anthony!
Brother Harry I tried the celery seed and this was my best brisket I’ve ever made!! Thanks to you brother!!👏🏻 you da man!! Keep putting out your awesome videos! 💙 all you do to help us regular guys become pit masters!!👏🏻
Bravo Juan! Keep spreading BBQ love! Be sure to watch my other brisket videos when you have time.
SRF comp brisket - 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
Your genuine sincerity is great, thanks for the advice. You and Moe are my favorites on BBQ pit masters. Now take down Myron at the next event 😀
Thanks Mike for your support and kind words. Hope to run into Moe and Myron again in our travels.
Just used all these tips and tricks today to cook a brisket for the first time on my traeger and I have to say, it turned out to unbelievably good, thank you for your no nonsense approach to doing it well, your videos rock!
Great to hear. Please let others know I provide proven tips and tricks on my black belt channel!
Thank you so much, I actually have a brisket that I was going to smoke this weekend. This video is absolutely perfect, and lessons from a decorated champion pit boss.... can't ask for more than that.
Thanks. Be sure to review my 10+ brisket videos so you can be a black belt in no time. Also I have 140+ videos into 23 Playlists
SRF comp brisket - 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
Man this is a huge help. I been swing for the fences in the dark.. It's also nice seeing you keep it simple.. Not every one has monster smokers. I use my 26 inch kettle..
Hey Juan, it's about the pitmaster and never the pit! :-)
Thank you for sharing your knowledge! It's been amazing finding so many videos from BBQ masters freely available on UA-cam. My husband bought a smoker last summer... since then, I've sort of taken it over and I've been looking to up my game with it. I made myself a brisket for Mother's Day and knocked it out of the park. Thanks for your willingness to share your wisdom!
Thanks for stopping by. I'm trying to get more women to cook BBQ! I trained the first woman grand champion of AZ and the first woman champion in CA!
www.slapyodaddybbq.com/2014/06/audacious-2014-alumni-melissa-brimmer-of-beeps-bodacious-bbq/
Harry, I just used this video and a couple of your others to do my first cook ever with a Costco prime brisket on brand new Rec Tec 700. Used your Dalmatian plus celery seed rub on one half and some Rec-Tec rubs on the other. Cooked fast and hot and it turned out great!! Family preferred your recipe!! Thank you for all you do and are doing!! As a retired AF aviator (B-52s) and I read you were a pilot, I can relate to how you apply the same kind of discipline aviation requires to your barbecue, never straying from the basics. I “spread some love” sharing brisket with 3 neighbor families and without your example, would never have had the confidence to do this. THANK YOU!!! I hope you will continue posting videos, even if you decide to trim back. My best to you!!
Happy to hear. If my content is helpful, please consider Patreon.com/HarrySoo for exciting new exclusive content
Kudos to you Harry for knocking that time way down. Me, on the other hand, like to spend 18-24 hours on mine....more drinking time!
I will do an ultra low slow brisket video next time for folks who like more drinking time. :-)
You da man Harry! Always enjoy anything you put up. Learned a ton from you.
First off, thanks for spreading the BBQ love. Well I watched this video and then smoked my brisket. My wife was like this is probably one of if not the BEST brisket you have ever made😁, so thanks again.
Happy wife = Happy life! Glad to hear my tips helped!
Was fr stressing over all this trimming debate, dudes got a cowboy hat. I’m doing it this way. 🤠
LOL!
Thank you for your black belt secrets!!!💯💪🏻
You're very welcome. More here
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
Hey Harry - I’m from Nashville Tennessee but living in Australia for 6 years - you’re loved here down under. I’ve had about 40 people here subscribe to your channel - they love your videos mate!!
Wow! Thank you so many much for your kind words and support!
I’ve only done two briskets so far, and anecdotally the celery seed I ground in the first one truly did produce a much more pronounced smoke ring. My problems were temperature and time..low and slow always intersects with bed time, then I’m stuck..they were great briskets, but, I turned them more pot roasty by keeping them at 170 for too long. The first one after smoking and holding I trimmed the too crusty and fatty bits, then simmered with beef broth, red wine and some homemade bbq sauce..truly amazing pulled brisket. Second one I tried a different rub, and injected. Better flavor, more juicy, less smoke ring. You could see the meat plump up on the grill. Same problem though..I cooked for too long wrapped. . I’m trying again...
Keep practicing. Rome was not built in one day!
I just bought my first smoker and looking forward to learning. I'm glad I found you. Thanks for sharing!!!
You'll be a black belt in no time. I trained many women grand champion pitmasters the past 10 years. ua-cam.com/video/5cq0lrN6iDE/v-deo.html
More brisket black belt videos to watch when you have time Belinda
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 Comp Fundamentals - ua-cam.com/video/VUG9MvuCWBQ/v-deo.html
7 Fundamentals Weber Kettle - ua-cam.com/video/IRwSk91PgUs/v-deo.html
Hello Harry, Thank you so much for this video. I just purchased my first brisket for this labor day weekend backyard cook. As i have been doing for years, I came to youtube to learn how to best accomplish this. Quickly I came across your channel and by far this is the best "teacher" video I have seen. Especially the "blackbelt tips". Your students are very lucky ! I have much more confidence that this weekend will turn out great. Thank you again.
You're very welcome Mark. Feel free to browse my 180 videos 30 Playlists when you have time
With one brisket under my belt this video was very informational. Thank you Harry!
Had no idea about the wood underneath. Makes complete sense though.
Hey Lasse, I show you my black belt tips so you can up your game. I like the challenge of solving problems so I use an engineering perspective in my cooking which sometimes are simple solutions to complex problems such as lack of non-enzymatic Maillard-based browning of amino acids (aka crust) on my brisket! :-)
Harry Soo brilliant!
Since I have discovered hot and fast brisket I will never go back to low and slow. Great tips on kamando heat
management.
Feel free to browse my many ways to cook brisket including a 2-'hour 14-lb one!
Why so? Isn’t the good ol Texas style bbq is steady and slow. I mean I’m far from being like Harry Soo . But my question is why?
For me the reason why is time. I usually don't have 12 hours to hang around the cooker. 5 or 6 hours is much easier to find that time.
With very similar results I find. I recommend to try it!
@@ericjohnson9080 I’m trying this next weekend!! So exited I don’t have to drink beers and bullshit all day. Wait.....yep still going to try it. Lol
Hi Harry, just wanted to tell you Thank You so very much. Followed you tips on brisket and purchased your beef rub and it was Wonderful. My wife even committed on the rub was excellent. Have a great Memorial Day and once again, I appreciate you. Give Mr. Beans a treat for me .
Love back at you Art. Thanks for your kind words and support. My beef v2 will be out soon
I love chef's that focus on basics, I totally agree with your logic. My only question is: when you use a float board (any board that is not stationary), why you went with wet napkins? I will usually use cling wrap, I used to use either one of my chef rags or paper towels, but my boy showed me cling wrap and I haven't gone back, unless that is my only option. Have you tried that out before, and if so, why do you personally prefer napkins/kitchen paper? Thank you for your time and keep up the great work.
I will try your suggestion and use cling wrap next time. Thanks for the tip.
I never get tired of watching fundamentals. No matter how good we think we are, we are all just one big mistake away from ruining our smoking or BBQ masterpiece. I make mistakes all the time and they are usually mistakes where I break some fundamental rule.
Well said!
Great tip on placing smoking wood at the bottom of the coal, same with wood under the brisket. I also do the oven trick to finish off the cook - Quicker to do it this way with regards to getting it from hot & fast pit to a consistent lower oven temp.
Here is the science of wood and smoke if you are interested to know why
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
I'm so excited! My brisket bark is great and I'm finishing it off in the oven. Your videos have given me so much cooking confidence with the tougher cuts of meat. Thanks for the links to the chimichuri. I'll also return for some tri tip videos. Thanks for sharing open source information for BBQ Love. Sincerely, Martha
Hope your brisket comes out well Martha!
Harry Soo I was great! Sliced, vacuum packed for later too.
@@SlapYoDaddyBBQ thoughts on finishing on an electric roaster oven? you know like the ones used for turkeys around holidays? Im thinking of smoking then finish to temp in electric roaster.
@@chrisallen8583 that should be fine as BTU = BTU = BTU!
@@SlapYoDaddyBBQ “
Fantastic video Harry! Very detailed and informative for sure my friend!
Hey Greg, we should get together again and cook some briskets! How did the Wagyu come out? Can't wait to see your video.
Mr. Soo - Just wanted to tell you...My girlfriend bought me an Acorn Kamado grill for Xmas and I was excited to give it a try. The problem was that I had never smoked anything...ever. Well, I had a party coming up and decided it would be the perfect time to attempt to smoke a brisket. I ran into your 10 Brisket Fundamentals video, followed it step by step, and my brisket was a TOTAL SUCCESS!!! I went with a prime cut from Costco and it turned out juicy, tender, and delicious. Just wanted to reach out and tell you that you've done a great job of making what is a complicated process feel not so complicated and doable for beginners. Thank you so much and I look forward to many more smokes!
Great to hear Daniel! Keep spreading BBQ love 💘
He started the smoker at 400, but did he smoke it for 3 hours at 400 or another temp?
Then after wrapped it was 275-300, correct?
Say hey Black-belt BBQ Master, awesome video. Your easy and precise tutelage is appreciated. I have been
doing backyard bbq for 35 years and must say thanks so much. Can't wait to try your quick and easy method.
Will wait a few weeks due to work schedule.
Bee Well, stay safe from Denton Co. Tx.
Regards,
dog bugler
Hey Doug, thanks for stopping by. I show you H-n-F and L-n-S methods. I have an ultra low slow 21 hour brisket coming soon. Cheers. Harry
Dog burger? I wondered where ol shep took off to. I live entirely too close to 820 and 30..
Harry Soo - I didn’t hear any temps to pull and wrap at or times? Can you please share that
I wish I had found your video before I cooked my brisket yesterday. Mine wasn’t that flavorful or tender. :( I look forward to trying your fundamental techniques on my next brisket!
Oh no!
Same here 😂
@@SlapYoDaddyBBQ spa is cooking
Never cooked a brisket before. Followed the instructions and it came out phenomenal. Awesome pointers!!
Glad you enjoyed it!
I like this, its not a super-all-day cook and still looks great and i'm sure it tastes great, not knocking Franklins bbq brisket as his looks great too, just nice to know you can actually cook a brisket and turn it into something special without it taking all day, good vid man.
Thanks See my Brisket Playlist for 15 other ways including a 2 hour fast cook
Thanks Harry. A fundamental reminder is always the best. thanks again.
You are very welcome. Be sure to watch my other brisket videos when you have time.
SRF comp brisket - 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 Comp Fundamentals - ua-cam.com/video/VUG9MvuCWBQ/v-deo.html
7 Fundamentals Weber Kettle - ua-cam.com/video/IRwSk91PgUs/v-deo.html
Great video!
That's a beautiful piece of meat to throw on the backyard bbq.
Thanks for stopping by Pamela. Keep spreading BBQ love!
When he added that extra rub to replace what fell off..u know that's brisket passion..
BBQ love and the madness of BBQ perfection!
"Three hour argument over any technique" lol...every backyard pit master is commenting "how they do it" but THANK YOU!!!!
Don't forget Jerry Springer fist fight! Remember for every 3 hours cooking you get 1 hour online so those keyboard cooks need not apply! :-)
Harry Soo my favorite is BTU is BTU is BTU 😂
Harry we did this on the 4th of July. On the egg. Super successful. It was super moist. No injection. Awesome thanks.!
Great job!
Brisket in Ireland is pectoral and just behind elbow, ago call the flat or short rib, a little different
Also hard to get kosher salt is sea salt ok
Yes, sea salt is fine to use on brisket
That brisket looks so good at the end... I really want to eat some now. ;__;
I’m making an oven brisket according to your video and wasn’t sure how you preformed the skewer test. Glad I watched this video instead of unwrapping the brisket. Also didn’t know to vent it to cease further cooking. Great tips! Thanks Harry!
Glad it was helpful!
That was good for me to watch. I’m a beginner in most aspects and have never cooked a brisket. My goal is to cook a tender, flavorful and juicy brisket. Will a Weber Smoky Mountain give same results? I’m looking to buy a 22” WSM.
thanks for watching Aaron. Please see my WSM videow. Any Weber 14, 18, or 22 will get the job done. It's always about the pitmaster and never about the pit!
Weber Charcoal Summit 1 - ua-cam.com/video/nIXG_y3tPCcW/v-deo.htmleber Charcoal Summit 2 - ua-cam.com/video/ANO6Anc9XwQW/v-deo.htmlorld's Smallest Kettle Grill - ua-cam.com/video/0VKPVZNim0cT/v-deo.htmlamale Pot Smokey Joe - ua-cam.com/video/HsxnNX6LXI4h/v-deo.htmlttp://virtualweberbullet.com/miniwsm.htmlWeber 14 - ua-cam.com/video/ur2Shg_5bE4T/v-deo.htmlurbeque - ua-cam.com/video/tiU7Qlj2yDgS/v-deo.htmletup WSM - ua-cam.com/video/dOctn85Y-nkC/v-deo.htmllean up WSM - ua-cam.com/video/E7FWJFvare0/v-deo.html
Thanks for the tips on preparing a "quick" backyard brisket. After roughly 3 hours on the grill at 400, how long can I expect it to take after wrapped and placed in a reduced heat oven? I know you said to gauge doneness with the bamboo skewer AND a meat thermometer, but I sure don't want to keep opening the oven to poke it with the skewer. Thanks again for sharing your skills!!
Check after 2 hours foiled in a 275F oven. You can get 5 pokes out of a single hole in the foil if you go N S E W and down the middle of the hole
@@SlapYoDaddyBBQ Thanks again!
Thank you for sharing this video. I’m attempting my first smoked brisket tomorrow and getting ready today! Your video was invaluable. Sending my husband to the store for a bottle sprayer and celery seed!! LOL. Thanks!!!
@@terridawson3105 best of luck!
Thanks Harry. Best DIY class. I've watched you so many times on pitmasters, learned a lot, but never basic fundamentals. Most tips and tricks are hidden for obvious reasons, but this is what I can gain the most from. Again, thanks for this vid. I look forward to seeing more.
Glad to help! Here are more when you have time.
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
Hey, I was an IT guy, then project engineering on water and wastewater facilities, who loves to smoke on weekends. Being from the other coast, I always do pork. Then I tried a brisket. Made burnt ends out of a flat. As I was a novice, with brisket, I didn’t know any better and the boss lady demanded. The universe smiled upon that beef and I got lucky. Turned out to be the best thing I have ever smoked. I don’t know if or when you might be near South Florida, would love to see you live. Thank you for the vids, NdZ
Hey fellow IT and BBQ brother. Thanks for stopping by. Hope to visit South Florida again and next time under better circumstances
ua-cam.com/video/GIMDp_zDw7A/v-deo.html
Are you spraying water to get the crust and bark? Thx for a great video!
Smoke ring. See my Science of Smoke Ring video.
Thanks for giving me props on my brisket video man!! That means a lot! You are legit good sir.
@HarrySoo Absolutely great video! I've always admired your work as I'm a self taught, budget cook myself (videos or articles). I like to experiment with many things in and off the cooker!...anyhow, was the total brisket cook 4- 4.5 hours not counting the rest period? Thanks Harry... can't wait to look into your product lines!
There are many ways so here are some
SRF comp brisket - 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
Harry, I have always leaned towards the low and slow style cooking, but after watching this video, I am ready to try a hot a fast cook on my next brisket. Like other comments, how often are you spraying / spritzing your meat and with what? Like the peanut butter, celery seed, and wood chunks tip. Thanks for your video.
Hey Brandon I suggest you browse my 12 other brisket videos so learn the pros and cons of various methods to extract the method you prefer. Thanks for stopping by
He Teaches BBQ Fundamentals like a Karate Master would Teach his students to defend themselves ...Great job .....You are now my go to bbq Channel
Wax On, Wax Off. Thanks for stopping by Arcturus!
@@SlapYoDaddyBBQ Haha ha lol ! Love it !
Thank you so much! Idk why i have this random interest in bbq all of a sudden. Lol ive been watching so many channels and videos like yours this past month and i will say i enjoy it very much. I look forward to actually putting what ive leaned to the test one day. Then at family gathering i can teach the men in my family a thing or two about bbq....especially since no women in my family has any idea what this stuff is..lol
I have to rinse my meats tho..lol i part raccoon. I just clean my kitchen after i cook, which is what i do every night anyway so no big deal...lol
Hey Voila, thanks for stopping by. Since 2008, I've taught 200 classes and 3,000+ pitmasters including many women. I trained the first woman Grand Champion pitmaster in Arizona (Jennifer Duncan - Whiskey Ranch BBQ) and California (Sylvia Curry - Lady of Q). Some of the best I know are women! ua-cam.com/video/5cq0lrN6iDE/v-deo.html
That's literally me right now
From my ❤ to yours,
U are the best.
Love back to you Herman Orquiz! Keep spreading BBQ love in this world and the little boomerangs will come back and hit you on the side of your head much bigger than you can possibly imaging. I'm living proof that love makes the barbecue smoke go around.
BEAUTIFUL FINISHED PRODUCT! Congrats! I do a slow-cook method, but I now want to try it your (four hour) way. Thanks for sharing!
Super! Let me know how it came out
Fantastic video Harry! Thanks for sharing your vast knowledge!
Hey BBQ Pit Dog, happy to help you master barbecue so you can spread BBQ love. Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)
When you wrap and put into the oven, what temp you run the oven on or put in high setting for broil?
I like 275F in the wrap phase
Thank You for taking the time to teach us a better way THE CORRECT WAY
The correct way is any way you spread BBQ love! :-)
What do you spray the brisket with? Water?
Yes, I use only water and have won all my 1st place brisket awards using plain ol water. Less is More.
Thanks for stopping by. Be sure to watch my other brisket videos to up your game.
SRF comp brisket - 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 Comp Fundamentals - ua-cam.com/video/VUG9MvuCWBQ/v-deo.html
7 Fundamentals Weber Kettle - ua-cam.com/video/IRwSk91PgUs/v-deo.html
He's right there's always a 3hour argument over any BBQ tip
Sometimes we also have a Jerry Springer fight too. :-)
Harry Soo, you’re a genius!!! I’ve done a lot of briskets but never hot and fast. And that simple rub is awesome!!!! I cooked it on my Primo not my backwoods smoker. I’ve watched you cook quite a lot on BBQ Pit Masters. 👍🏼👍🏼
Convinced the wife to get a Costco membership just to get prime brisket 😂😂😂
Well worth it. That trip to pickup the prime brisket will wind up costing you $300 though, watch.
Good for you Joseph!
PK I actually got a 16 lb brisket usda prime from sams club for $40
Devinator13 Wow great deal. I just got a 6 lb brisket flat from Staters and paid $50!
Harry, did I miss it? What do you spray it with?
I use water. You can use other products too like beef broth, Worcestershire, soy sauce, apple cider, etc.
THANK YOU!!!!!! I have read so many brisket articles that are so contradictory, thank you for breaking this down in to preference + science. I am so excited to whip up another brisket for my family!!
Thanks for stopping by Joe. When you have time, here are more black belt brisket tips
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
What was the total cook time? About 3 hours at 400 to set bark, how long wrapped to finish?
Another 2-3 hours @ 275F depending on the size of your brisket and the grade
Kept on scrolling till I found the answer @ harry soo @ freddy twotimes , awesome
@@SlapYoDaddyBBQThank you , the total time should at the top of the comments
@@thomaskarkar417 One of the main reason why my students are successful and win Grand Championship is I teach them NOT to follow time nor temperature. Cook using science and remember that BBQ is ready when it's ready so don't hurry. It's a three-step process to awesome BBQ: 1) cook until crust sets regardless of time, 2) wrap in foil or butcher paper, and 3) remove from heat (smoker or oven) when probe tender. BBQ is like playing golf. You can play the course on Monday and get a certain result. When you play the same course on Tuesday, the number of strokes and time to play the game is not the same as the first day so specifying time is not as crucial than ensuring that every hole is played properly. Good BBQ is like playing a perfect round of golf. Pick the right meat (genetics, shape, size, symmetry, striations), trim and fabricate properly, apply injection and rub, marinate, set up smoker with the right wood, thermodynamics, drafting and venting; cook until crust sets. Apply right amount of atomized liquid to aid the Maillard Reaction, wrap at the perfect moment to render the connective tissue with mop of your choice; apply BTU until check with bamboo skewer for the perfect moment to remove. Notice there is no time nor internal temperature in my process. This was good enough for 100+ first places including KCBS 1st Place USA Ranchers Reserve Beef Cup. I share my tips and tricks and hold nothing back because I want you to be successful and become an ambassador of BBQ love! Cheers, Harry
www.slapyodaddybbq.com/contests/awards/
Harry So
Hey Harry,
Besides the boning knife, what's a good meat slicer knife? I like the one you used, any recommendations??
Hey Kenny:
I have several knives I like and they are on my Amazon store page - tinyurl.com/yb9o526a
Also, feel free to watch my knife videos
Best Pitmaster Knives - ua-cam.com/video/RRarBWyglwM/v-deo.html
Knife sharpening - ua-cam.com/video/__n2LtInFKU/v-deo.html
Whetstone sharpening - ua-cam.com/video/e_c3bC2W86w/v-deo.html
A sharp one be best
The one that feels good in your hand and has some flexibility.
Just starting out in the bbq smoking game...Thanks for the very easy to follow tips and a killer rub!!!...Gonna be doing this real soon in the UK...!!!
Awesome! My UK viewers have found my rubs in England so please check them out!
26:23! Whatdahell! mmmmm...... so realistic...
No water pan? Does spraying it account for the water pan?
no water so the crust forms better and faster. the water is for the smoke ring formation and to help keep the brisket moist
Thank you Harry for sharing your knowledge. I enjoy learning grilling techniques to bless my family and friends. Which I have you to thank. Please keep the videos coming. Thank you for all you do!
Youre very welcome James!
Where can I purchase your shaker? What might be the best second choice shaker?
www.amazon.com/Cambro-Manufacturing-96SKRC135-Camwear-Shaker/dp/B015HJRGHI/?ref=exp_inf_pl_influencer-2e55962b
@@SlapYoDaddyBBQ Thanks.
Glitter bomb
You can get it on my Amazon page. Lots of goodies that have been torture tested by me tinyurl.com/y7m5xsab
At any Restaurant Supply Store