Brisket Hack Multi Stage on Pellet Grill | GMG Jim Bowie BBQ Champion Harry Soo SlapYoDaddyBBQ.com
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- Опубліковано 15 вер 2024
- #HarrySoo #SlapYoDaddyBBQ #BBQBrisket
Pellet grills need more TLC to get stronger smoke flavor on brisket. I show you my hack to get better smoked brisket on my GMG pellet grill. 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
My first introduction to brisket came via this channel. I guess I was just lucky to have Harry as the one UA-camr I stuck with. I've watched his videos again and again but never smoked anything. I lived in an apartment at the time, but now I have my own GMG. The comments I'm getting on my briskets are "the best I've ever had" and so on. And these are from Texans! Well, I don't follow Harry's recipes to a T I do take 99% of what I have learned from him into account. Any advice I give is based on what I learned from him. Hell, I even buy his spices. I guess you can say I'm a fan. So THANK YOU, Harry!
John, thank you for your support and kind words. Keep spreading BBQ love 💘
I have been with you here on UA-cam since you started. The videography of you cutting this brisket. On this particular video. Was probably the most captivating I have ever seen...of ANYONE! Not sure if you did something different. .. maybe it was just the white cutting board. Or the phenomenal 4K video camera that you use! Maybe it is just me. Probably the best video out there. Ever! Thank you again for sharing your time with us. We love you
Love back at ya Brian. Thanks for your support. I really do appreciate it. I'll keep sharing videos with you. I have Super Bowl Meat Tower and Heart Ribeye coming. Also Smoked Cioppino and Pit-Roasted Paella
Hello
I am doing this cook on my green mountain ledge prime tonight! I added a Harry soo brisket profile with all the steps you did so wish me luck ,This will be for my daughters baby shower tomorrow. Thankyou Harry for all your valuable info to the bbq community!
Hope you enjoy
I just bought a GMG Jim Bowie Prime and have made some amazing meat already. My next step is brisket , this video made me feel a lot more confident . Thank you for the detailed process !
Rock on!
Mission Accomplished, great Smoke Ring achieved. I like the idea of the different stages to introduce more smoke and less heat right away. Nicely Done. Thanks for sharing. 😎.
Glad you enjoyed it!
GOOD JOB!!!!!!!....LOOKED GOOD!!!!!!!
Thanks so much!
You never fail to amaze me with the smoke ring you always get. Cheers.
Thank you Preston! I claim no credit as it's the technique and GMG that did it! One button convenience!
Yes make some More gmg gill videos
Will do!
@@SlapYoDaddyBBQ thank you 🙏 so Much ! I follow mad scientist BBQ and I bought me the GMG prime ss and followed his recipe to a t did not turn out the best i will try ur recipe next time I go home
Keep up the good work!!!!
Did my first brisket this weekend.
Follow your 4 stage cook
All I can say awesome awesome awesome
Everyone loved the cook
Awesome!
Thanks, Harry for another great, helpful video!!! I have a PSA to warn folks to double check the actual internal temps their pellet grills actually produce versus what the digital readout says. One of my pellet grills is a Pit Boss Elliptical and it is maddening because it runs 20 - 30 degrees hot at the lowest temperature setting (lowest actual that can be attain is 210 with 15 degree swings - Pit Boss's do not have true PIDs) and then runs cooler at temps over 400 degrees. If you do not know what temperatures your pellet grill is actually producing versus the digital readout, your results will never be consistent or as good as Harry teaches and achieves.
Yes, the first test for a new pellet grill is the temp test. See my review videos on h0w to do it.
Grilla Grills Silverbac #1 - ua-cam.com/video/-fixeepGd80/v-deo.html
Weber SmokeFire 1 First look - ua-cam.com/video/gr95fKaxpgM/v-deo.html
You truely are the master of the brisket Harry
Fantastic food and your doggy at the end was a treat!
Yes it was!
Great video and the brisket looks awesome. I'm going to try this method this week. If it's Mr Beans approved its gotta work!
Yes it will
That looked amazing, Harry! Thanks for posting!
I typically use a smoker tube with wood chips. I have never tried this method. Always get some new ideas here. 👍
Thanks for watching
Smoke ring is the best i have seen!
Here are some tips for you to try to up your game. It's just a chemical reaction
ua-cam.com/video/G0rHKm-JGsg/v-deo.html
ua-cam.com/video/wVGdxpC5l_E/v-deo.html
Another awesome looking brisket. Cheers, Harry! 👍👍✌️
Harry I just started following you as my wife and I purchased a pellet smoker (Grilla Grills Chimp) after the holidays. My dream has always been to cook a brisket and this Sunday (SuperBowl) will be the day. I already have 4 guinea pigs and 2 test rabbits lined up to taste. Lol.... Just purchased a Prime Whole Brisket around 14.25 pounds. Going to be following your instructions. The one thing I did not see is when you trimmed your brisket, did you lay fat side down and then when wrapping in the paper, fat side up??? So much to learn and I will try to find the answer on some of your other very good vids. THANKS and looking forward to taking this big step. FANTASTIC instructions for the newbie!
Welcome Mark to my channel. I have 50 how-to cook brisket videos with numerous black-belt tips and tricks so please review them when you have time before your BIG cook!
ua-cam.com/play/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd.html
Soo Sifu: Wishing you a great week in a new year - hope it will be a bright start for you and the ohana! Great lesson on preparing a brisket on a pellet smoker! A great looking brisket and judged delicious by Mr. Beans! Looking forward to the next lesson! Best wishes and much 🧧, Sifu!
Always fun to cook more brisket!
Ok I am going to run this!! I bought a @GMG because of this video that smoke ring 💍 I used a Weber kettle and a Bradley smoker that gave out loved my Bradley but wanted to try a pellet cooker and this video made me choose GMG !!! I shopped them all came down to Weber smoke fire and the GMG and went GMG
Sounds great!
I was hoping to see a video like this from you
much appreciated
You're very welcome!
Thanks Harry, I always learn something from your videos
Glad to help
That's awesome. I use a pellet almost all the time at this point and briskets always come out great, but they definitely lack a little smoke. Gonna try this this week.
Right on
Great Video Harry. BTU'S are BTU'S are BTU'S. But today we're finishing in the smoker 😄 . But hey, I know this video is for the pellet cooker folks. My two brothers and mother use pellet smokers so I'll pass this on to them. FYI , I understand I'm about one month away from receiving my LSG IVS. I'm SOOOO looking forward to getting it. Harry my friend, have a great day. 👍🌞
Great to hear Victor. Hope the fish are biting! Send me your fish pics!
@@SlapYoDaddyBBQ I promise I'll get you some pictures when I catch something. The Cowlitz river was closed to spring salmon the last two years. Never before. The regulations for this spring should be out sometime in the next few weeks. So far the expectations are we should get a limited season including the lower Columbia. I'll let you know how it turns out. Springers are my favorite and best eating. I have a brisket and some pork ribs im doing this afternoon/ evening or start early am tomorrow. First meat from Restaurant Depot, still haven't been able to get there before they sell out of prime but choice works.😄👍🔥🎣
Awesome , lessons I cant wait to try smoking some brisket.
Do you have a video explaining your water pans underneath the grate for a pellet smoker? I thought only buying a top shelf add on could accomplish that. I’d love to know exactly what you did.
I put half height half foil pans on the drip tray and which sits under the grate to catch excess grease.
Man I’m glad u did this..I feel like a cheater my wife got me a pellet cooker few months back and I have had a lot of good recipes on it so far and a couple good briskets but I still feel like it’s cheating on my old trusty smoker
I have a ReqTec bullseye. and have absolutely no problem getting a great smoke ring
Awesome! Love what you cook and love what you cook it on Matt!
Thanks 🙏 for another amazing recipe god bless you and your family
Same to you!
Almost 150K harry!!!😎😎😎
The tortoise is moving faster now!
Hi Harry. Could you do a video on storing the meat and reheating?
OK will add to the viewer Request List.
Harry Soo thanks Harry
Have really enjoyed your channel. This is definitely helpful. And Mr Beans is sooo spoiled. 😉
Thanks for your support Shawn!
Cooking one tonight. Gonna try your method.
Sounds good!
Thank you, Harry, you have done another great video!! I have a camp chef pellet grill and I can adjust my smoke and it seems to work great without having to do your step-up temp adjusting. If you do not have a Camp Chef maybe look into one and see if you can do the same cook with it and see if it performs better than having to adjust your temp so many times. I am not saying it is better than GMG just a different cooker is all.
Yes, once you master the pros and cons of your respective cooker, you can get great results. Remember, it's always the pitmaster and never the pit - Harry Soo
@@SlapYoDaddyBBQ Thank you for replying much respect, Sir
Nice work Harry! Have a great weekend Sir!
Thanks, you too!
Wow that smoke ring looks incredible!
It was!
Thank you
You're welcome
I've been practicing with a cheap electric stand smoker, made some good ones with your rubs and instructions, but it gave out so I purchased a pitboss 700. Stoked to try this tomorrow after prepping it today. The temperatures are spread out a little more, but ill practice it. I need to double check what internal temp recommended after wrapped.
Such fun to experiment with a new smoker. I just cooked on a $100 Home Depot River grill yesterday and it performed very well!
Harry, how did you figure out the temps and timing of the Multi Stage Brisket for Pellet Grill? Trial and Error?? Anyway, I'm going to give it a trial with my Pit Boss 820 Pro series. I always love your videos and watch them over and over and take notes. I know that sounds OCD,,,,, I love your humor and love seeing Mr. Beans doing his assessment. It's kind of chilly today in Central Texas, but next week baby, I'm firing up the smoker. Thanks so much for sharing your experience, humor, and kindness. Roger.
Hey Roger, there is no secret as once you do something 10,000 times, you become a pit and meat whisperer and you follow your instincts! The wisdom and energy of the universe will guide you!
I picked an 18.5lb one don’t think I will do that again as it took 21 hours to smoke. 12hrs at 230 degrees to hit internal of 165, wrapped in BP bumped to 250 6hrs, bumped to 270 to finish. At 203 internal right now. One question did I do something wrong or does it take a brisket after trimming weighing about 16 lbs that long to cook usually? Also I am in Utah and it was about 28 degrees outside when I stated and got i to the teens overnight and early morning. I covered the smoker with a welders blanket to help with the weather. Thanks
Hey JR, barbecue is ready when it's ready so don't hurry. For 18 lbs trimmed to 16 lbs, I would do a higher temp 275F due your Utah cold temps. It should crust in about 6-8 hours. Wrap and put in oven to save fuel. Remove from oven when bamboo skewer probe tender. Lock your watch and Thermapen in the drawer before you start!
Thanks getting ready to do one Sunday, will be following your steps,have a nice 17 lb to go with a pork picnic😳😁😋😋😋😋😋😋😜
Can't go wrong to pair pork with beef!
@@SlapYoDaddyBBQ Thank you brother Soo❤️❤️❤️❤️😇
Any modifications to prevent smoke escape from the Jim Bowie when the lid is closed? I hear there seems to be a bit of smoke leakage with the lid closed on the Jim Bowie.
You want smoke to leak a bit to generate the draft in your pit. Pellet cookers have the advantage of a fan to increase the draft which is crucial for championship quality barbecue.
I was wondering if you still recommend once you're finished with the cook to open the foil and let the brisket rest until 170° internal then lock it down to rest further from there?
I seen you talking about this on a very very old video at a competition.
I've been really trying to practice on not using batteries on my thermometer and going off of temperature tenderness but I think my resting phase is overcooking the brisket so I would be curious to hear if you still think 170 is a good ballpark to in venting phase before resting it for a good while if needed
Bamboo skewer is good to use. Yes, remove from heat and cut open foil after it's probe tender. Let sit on counter until internal is 170F before you put it away to keep warm
Harry, I notice that you use a rib rack when doing your competition ribs. 1)Do you typically flip the ribs 180 degrees for more even smoking/cooking or just leave them in that position the whole time? If so, is that about half way through the first stage or during all stages? 2) Also, do you spritz both sides or just the meat side? Thank you.
I use a rack for even airflow so meat and bone side have even crust. I do not flip nor move the rib. I spritz both sides hence the rack makes it easy to do so
What a pleasure to watch a master work
If you have a po box list it please
Hey Gary, you can reach me at harsoo@yahoo.com. Thanks for stopping by. I have a ZOOM #12 for patrons this Sun
Excellent video
Thanks for the visit
Thankyou so much for your super informative and well done videos!👍👍
Oh I recently purchased a green mountain grill ledge prime plus grill and so far happy with it! Do you have any special tips on these grills that come to mind as I am new to pellet cooking. I normally use a offset and was intrigued by the ease of these smokers but wish it could get more smoke ring even with a smoke tube.
Thanks again for all your vids!
My pleasure!
Yes, watch my GMG unboxing videos and numerous other pellet cooker videos for tips and tricks
Harry Soo 😇. Can you make a Detailed Video just about MSG ? Your last one with the Brisket’s was very good. But for you to make another one would be so cool. Thank You So Much. Love 💕 to Puppy Mr. Beans 😇😎🐕🐶
ua-cam.com/video/zh9kRlMRgCI/v-deo.html
He did one 6 months ago: ua-cam.com/video/zh9kRlMRgCI/v-deo.html
Start with creek stone prime brisket
Hey Harry!! Great video. I wanted to take your class while I was on a contract out near you, but COVID 😞. How do you set those drip pans in there? Do you take out the factory diffuser or do you set them on too of it? I have a Daniel Boone model GMG and have been modifying and modifying.
Would love to see an answer to this question, too
I put 3 half-height foil pans on top of the heat shield and under the my grates on my GMG JB
@@SlapYoDaddyBBQ awesome!! Thank you 🙏🏼
I enjoyed the video. I have an older GMG Daniel Boone. I have used it and loved it. I cannot get a 110 volt igniter (made in China Crap) for my GMG. Tried ordering from Amazon and local dealer. GMG canceled the purchase order stating that they may not ever be able to get them again. There is no phone number to contact the company. I will never buy another GMG product or any pellet grill!!
Sorry to hear. I found my replacement igniter on Amazon. If it the igniter craps out, my plan B is to drop a lit briquette into the firepot and startup normally. That works for me every time albeit a bit of a hassle. Yes, I totally agree pellet grills are more prone to mechanical and electrical issues but they are convenient on the days you need a one-button outdoor oven/smoker!
great video
Thanks Tom for stopping by 😁
How much do your briskets normally weigh in at when you buy at store? Is there a certain weight you should aim for this recipe?
Full packer briskets range from 10 to 20 lbs with most around 14. I like 18 lbs as I like big brisket and I cannot lie! :-)
thanks for this i'll have to try it! If its more than 13lbs, say 17lber, then it will take longer than 6hours to set crust right?
Should crust in 6 to 8 hours. Don't rely on time. Watch and test the bark via Harry's scratch test. Wrap as soon as bark sets
Harry is right. Don’t worry about that time. Each cut of meat is different.
I have a question about the aluminum foil pan...It appears after you wrapped the brisket you put it back on the smoker with the brisket inside the foil pan. What effect does this have as opposed to cooking it without the foil pan? Thanks!
Has to do with electromagnetic radiation. Video coming soon. Related to boat method.
Hi Harry, thanks so much for the video. When do you recommend applying mop in this cook? Thanks again
Yes, I like to mop my briskets
Love your videos Harry! I got a Jim Bowie last week and looking to smoke my first brisket so this video is perfect! Wanted to ask about how often you spray and did you start at the 3rd hour or before that? I remember some of your other videos saying to spray every 20 mins, is that right?
Spray only when you see the meat drying out (say hour 3) and spray every 30 mins OR when you notice the meat is dry.
What's with the bottle of Lea and Perrins
I use L&P as a schmear to help my rub stick to the meat
Hi Harry, just getting ready to do my first ever brisket on my first ever smoke. I've been studying videos and different techniques for a while and noticed you did not rest your brisket in a cooler overnight. Is there a reason for this?
Makoto, there are hundreds of ways to smoke a brisket so pick a method that works for you and that brings you joy. Remember Rome was not built in one day so keep practicing using my many techniques. I have 50+ brisket recipes so pick one that resonates with you. There is no right or wrong way, just your way, including resting overnight. I don't do that.
I’ve seen you use the blocks of wood on all your brisket cooks. I don’t see a link for the blocks. Where can I source/buy them? Thanks, Jim
They are just from the wood pile. I buy my tennis sized chunks from Patty who is my wood sponsor
Harry Smoking Woods - ua-cam.com/video/X8Xwcj5feDg/v-deo.html
Patty BBQ Woods #1 - ua-cam.com/video/jXR4NqC1l6Q/v-deo.html
Patty BBQ Woods #2 - ua-cam.com/video/YvPAhONkLNk/v-deo.html
Smoke ring - ua-cam.com/video/G0rHKm-JGsg/v-deo.html
Hi Harry, thanks for all the great content. Question: Which pellets did you use (as in brand and type of wood)? Perhaps I missed it.
I like Jealous Devil JAX and GMG Gold Blend
Hey Harry, How long do you suggest us to rest the brisket for before we serve it? Do you have a cooler you recommend for us to use as well? Also, do you wrap it in a blanket or is butcher paper good enough?
Place in 140F warmer after internal drops below 170F
@@SlapYoDaddyBBQ Thank you, one more question. Do you spritz it every hour? I saw you said spritz it every stage, but I did not know if you did it in between or not.
@@microsoftwiiLet me clarity. Spritz when meat is dry or every half hour, whichever is sooner
Hey Harry, I am finally attempting my first brisket. I’ve seen some videos where they say put the brisket fat side up and fat side down into the smoker. What do you suggest?
I do a hybrid cook. Meaning, I smoke for 4 hours on my stick burner and finish it off with the pellet smoker. Why ? Because the pellet smoker alone does not produce anything close to the flavor profile you get from coal and logs. At least that’s been my experience.
What do you think Champ?
Yes go with what works!
Harry, after wrapping in butcher paper for the finish do you recommend cooking meat side up or down? 3 hour argument again?
I like fat down myself! Try both ways and let me know which way do you like!
Harry, can you recommend this same approach for other meats cooked on a pellet grill, such as baby back ribs, pork butt/shoulder, etc., just with less time for some items such as ribs? Thanks, John Moss
Yes, use a 3-stage cook when using pellet cookers for more smoke flavor and smoke ring. Works universally once you dial in your pellet choice, temp, and how long you want to run each phase. Takes a few tries but you'll get the hang of it in no time! Good luck John!
@@SlapYoDaddyBBQ Thank you so much, Harry! I have noted the times you recommended for a brisket and will just trim those times down for ribs.
What brand of pellets do you feel is the best? What type of pellets? Hickory, mesquite, etc.
I use GMG Gold Blend
Just bought a Masterbuilt Gravity series 560. Do you think doing it this way would be beneficial?
Give it a go Jon. Only one way to find out!
Awesome
Thanks!
@@SlapYoDaddyBBQ You're welcome. It looks good. Thanks for sharing your recipe.
New guy question here.... I have a 13 lbs. brisket, I plan to split along the flat and point. Do plan to smoke for the new weight/time or the initial 13lbs.? Thank you very much.
Welcome to my channel Tristan. I cook a whole packer 99% of the time.
Here are some tips and tricks when you have to watch
ua-cam.com/play/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd.html
Oh you did respond but it's not clear to me... what is GMG Gold Blend? What flavor blend is that made of?
Thanks... really enjoy watching however some of the spices you use are hard to find.
Gold Blend is pellets sold by GMG. Please check their website for what's in their pellets
@@SlapYoDaddyBBQ Thank you!
Thanks Harry. Really good tip. Much easier than trying to mess with a smoke tube. Any idea when a cook on the PItts and Spitts is coming?
Yes, the 5-part P&S videos will start airing shortly on Patreon.com/HarrySoo
Jimmy Soo
Where did you get that cowboy hat, I want one for my husband? Willing to travel if needed!
Hey Serena, I bought it from a vendor who was selling hats at the Houston Lifestock and Rodeo event in 2019. Sorry I don't know who they are. The inside band says Ryan Hat Company
A bit off-topic, but our Costco here in Frisco, TX, has Wagyu Brisket at about double the price of prime. In your opinion, is it worth it?
Thanks!!
Wow Brad, I need to head to Frisco as I've never seen Costco with Wagyu briskets. Wonder which packing house they sourced it from. If it's $7, it's a good buy.
@@SlapYoDaddyBBQ i took a picture of the label and it was $5.49/lb. at was labeled American Wagyu, if that makes a difference. If you want to see the label just let me know where to send the pic.
@@brad_neal For $5.49, it's a no brainer to buy one to test cook. You are 1,500 miles and 20 hours from me in Los Angeles else I would go to your Costco to buy a couple to test cook.
@@SlapYoDaddyBBQ Ohhhh... I thought you were here in TX.
@@brad_neal Went to Texas Tech. Guns Up!
That’s a hella-of-a smoke ring even for an offset or stick burner.
Question, did you smoke it all six hours ? It’s my understanding that the meat stops accepting smoke after @ 150 degrees or about when the bark has developed @ 3 hours ...
Please watch my smoke ring science videos for more details.
Not happy with my Komado grill. Not enough smoke flavor. Would a pellet grill give much better results? Or do I need an offset stick burner for the results I'm looking for? I'm afraid a stick burner wouldn't get as much use, because I don't have a lot of time to babysit the fire. Any suggestions out there?
It's not the pit. You just need to refine your technique. Set it up like this video - Setup WSM - ua-cam.com/video/dOctn85Y-nk/v-deo.html
@@SlapYoDaddyBBQ Thanks Harry! Love your videos, and looking forward to trying this.
What pellets do you use? Haven’t seen that mentioned in any of your videos.
I like Jealous Devil JAXX and Green Mountain Grill Gold Blend
@@SlapYoDaddyBBQ Thanks! Could be an interesting video for you to run through comparing some of the top choices: Lumber Jack, Bear, Knotty Wood, etc.
Amazing!👍🏾
Thank you! Cheers!
Did anyone else notice the grease smiley face at 4:02?
Taking one for the team!
Looks amazing! What flavor of wood do you prefer for brisket?
Hickory, pecan, apple
What brand pellets do you use ?? That smoke ring looked amazing !!
Hi Jerry, I use Jealous Devil JAX and GMG Gold Blend
Looks delicious! How long did it rest before you began cutting?
Rest 30 mins so you don't burn your fingers from the hot brisket
Harry you haven't mentioned what flavor/type of Pellets
I like GMG Gold Blend pellets
If pellet smokers don't produce as good smoke flavour, then why is it still wrapped? Wouldn't it be better to finish the whole cook unwrapped to build more bark, then before serving, steam it until the bark is satisfactory soft?
meat will dry out unwrapped
@@SlapYoDaddyBBQ thanks. Do you have a video on all the tricks people do to get pellet smoking tasting like offset?
What pellets did you use
I like Jealous Devil JAX and GMG Gold Blend
What if I don’t have 275 on my pellet smoker? It goes from 250 to 300.
I have smoke setting, 200, 225, 250, 300, 350,400, 450 and high.
It is a Pitboss pellet grill.
250F is good
I always get a smoke ring on my pellet smoker, but definitely lighter on the smoke flavour
Try using a smoke tube with a mix of pellets and wood chips
what kind of wood for blocks
Tks
Apple works well
Hey Harry! I just finished a brisket and need to hold it for like 3-4 hours. The lowest my oven goes is 175F. Is that too hot to the point that it will keep cooking the brisket? Thanks!
Wrap in towels and keep in igloo.
@@SlapYoDaddyBBQ Thanks!
What was the internal temp on this one when you pulled it? Great channel btw!
Thanks Steve and welcome. My viewers on my 400 video channel know that I don't cook with internal temp and time. I actually instruct my viewers (and 3,500 students and 200+ in person classes) to lock away their Thermapen and watch before they start cooking. It's just 3 simple steps: 1) cook until crust sets, 2) wrap, 3) remove when bamboo skewer tender.
Here are more tips to review when you have time
ua-cam.com/play/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd.html
Learning to trust this, but also watching mad scientist haha.
I always seem to pick the worst brisket at Costco. They never look this smooth.
Use my four criteria besides the grade of 1) size, 2) symmetry, 3) marbling, 4) striation
Also this video might be helping - Buying BBQ Meats - ua-cam.com/video/Lsj0l2uR_Iw/v-deo.html
Harry sorry to disagree with you.😑😑😑
That is not a good smoke ring.....
THAT IS AN AWESOME, BEAUTIFUL, DO I DARE TO SAY SEXY..... YES, YES I DO! IT'S A SEXY SMOKE RING!
Will never get tired of your Brisket videos ❤✌❤✌
LOL! My fellow smoke ring loving brother from a different Mother!
Boom 👍👍👍😋😋😋
So good
Cold meat = smoke ring
If you want to experiment, here are a few suggestions ua-cam.com/video/G0rHKm-JGsg/v-deo.html
👍🏼
Looks great but a 10hr cook means I have to start at 4 or 5am when you add in the rest. No thanks!...I will stick with my overnight method. I like sleep and hate cold!
LOL! Me too! Have to take one for my viewers!
Is that fat side down?
Yes, I like fat down
Did I just watch you cut off the entire fat cap?
No. He only cut the fat off on both sides of the point. That's what you do to make burnt ends