I am a Canadian man who bbq's when I can... I am from Manitoba but am currently far far away, but not in a galaxy too far. You are my favorite channel to watch
I love Mr. Beans peaking around the corner, looking like “what am I missing Harry, and why didn’t you call me sooner?” 😂 Stay safe 😷. Cheers from the Jersey Shore.
Soo Sifu: Wishing you and the family, which includes Mr. Beans, a great week-ahead! Great looking brisket and analogy! Most importantly, Mr. Beans was looking for more pieces and cleaned his plate, which proves the deliciousness of your creation! Best wishes for another great cookout and lesson for us! Best regards and much 🧧, Sifu!
@@SlapYoDaddyBBQ Soo Sifu: I am waiting with anticipation for the up-coming turkey episode! Best wishes for a grand episode, and hope Mr. Beans will be jumping for more turkey! Much 🧧, Sifu!
I followed one of your previous brisket videos and I goofed on the salt/pepper ratio (did 50/50 not 40/60 by accident). But long story fast everyone at the BBQ I took it to said when they imagine a perfectly smoked brisket, that was it. The bark and the smoke ring were unreal. So thanks for making me look like a champ haha. I've got another one in the fridge seasoned up right now, throwing it on first thing in the morning. Going to use that wood trick underneath it to stop it from pooling up on top. Can't wait!
I don’t see a lot of AA briskets in my area. Typically AAA is what you see at at most grocery stores in my area or sterling silver. Great test, you did my country proud with that canadian brisket. 🙌
Canadian is usually grain fed, American is usually corn fed and I love both. Also different grading systems... USDA Prime = upper end of Canadian AAA, we have fewer grades in Canada, so more variance within a grade, which I dont like.
Harry in Canada most beef is finished using grain vs. corn and you should try Alberta beef. However, is the US beef brisket you smoke corn fed or grain fed beef.
Harry you are a true ambassador for bbq. I have owned a silverbac for 2 years and purchased a smokefire ex6 this week. Do you have a theory as to why you haven't had the issues other top tier TH-cam channels have had?
Perhaps I got lucky? Perhaps I have more experience than a regular backyard cook? Hard to tell. The early software had to be improved and the new auger chute and pellet hopper insert helped? Love it so much I purchased two. It gives as good results as my WSM with push button convenience. I'm getting old and lazy so it works! 😝🙄😏
Great job Harry, on that Canadian brisket. You got a nice smoke ring on it. The bark looked great too. Next time you’re in Ontario Canada hit me up and will throw a AAA brisket on the Summit Charcoal
We rarely see Canadian Prime... usually USDA Prime here... mostly AAA Angus which I feel is like USDA Prime if you find a good marbled one. Thats in Toronto area
I always buy mine from Costco in Etobicoke. All Costco's have AAA packers. Good prices, too. Another place you can buy good ones is Highland Packers in Stoney Creek, up on the escarpment.
Harry, you normally cook at a bit higher temperature. If memory serves correct, when you were replicating Snow’s it was a similar grade but much higher temp. I know you mentioned in your experience that grade produces better results at a lower temp. Would love to hear some thoughts on differences in bark, smoke, tenderness and moisture when cooking at the different temps. Thanks!
Being a Canadian from Ontario that's good to hear I love learning from your tips and tricks Your a great guy. For some reason I can't get your rubs form Amazon in Canada
I believe that Tootsie at Snows only uses select grade brisket and she does alright. This is just what I've been told, I have never had the chance to actually talk to her. I've eaten her brisket though and it's very good. Having said that, I'd probably only buy a select grade brisket if that's all that was available. Choice is generally my go to brisket since it's easy to find and I'm not a competitive cook. But then, I've smoked a choice and prime grade brisket side by side and there's not much difference. I had my friends try them both and they couldn't tell them apart. I could tell but then, I cooked them. As a side note, I know and talk to quite a few cattlemen here in Texas and New Mexico and they're all predicting a shortage and higher prices for domestic raised beef. It has something to do with a shortage of feed due to this pandemic and the border closure. But they've sold off a lot of their herds because of a shortage of feed for them and higher prices for that feed. So they all predict that we'll be seeing more imported beef than we normally see in the near future and that may already be taking place. Just something to take note of that I thought I'd pass along.
i see Malliard Getting the Christopher columbus treatment for "discovering" that heat turned things brown. The "Maillard" reaction was known as Caramelization back in the 90s Pretty sure Noah and his boys figured that one out.
Caramelization involves the pyrolysis of sugars. Maillard is the non-enzymatic pyrolysis of amino acids. There is overlap of temps and base chemicals but they are regarded as distinct flavor reactions
I'd like to imagine several years ago instead of giving blackbelt tips for brisket he was giving his kids blackbelt tips in Math, Science, and cleaning their rooms.
Sure you can James. You have to get a spray bottle. Then you have to clean. Then the nozzle gets clogged. Then you have to buy another. Then you spend another $0.99. :-)
Hey Harry, what is a good technique and rest time after the brisket is done? I wasn’t sure if you left it wrapped or unwrapped. Seen numerous methods like wrapping in towel or placing in a cooler.
Does the packaging tell you where in Canada the brisket is from? Here in Canada, beef from the Province of ALBERTA is commonly known as the BEST in Canada.
@@SlapYoDaddyBBQ I try to make sure I see every video you have made, I love them and I love the fact that you are very quick to answer any questions! You rock!✌😎✌
Do you heat up the beef broth at all? I only ask because wouldnt room temp liquid cool off the brisket (still learning because I have yet to make a brisket)?
Good video- as usual. Thank you. Question: I cooked a 19 pound brisket for Halloween and had friends over. The brisket was a hit (local meat market prime grade), but I struggled with the timing. If I want to serve at a particular time, how f do o I gage when to start it? I estimated an hour per pound, but it was done in 14 hours. Kept it warm in the oven warmer drawer until time yo serve. Thank you Harry!!
Hey Nick. To ease on your stress level, cook the day before and refrigerate. Reheat in oven and 30 mins before your guests show up, move it from oven to pit. Spray your face with water, dab your shirt with BBQ sauce before you open the door. Ask for a big tip and tell them you slaved all day to cook them a beautiful brisket.
Sure you can use a temp probe. Note that if you use Thermoworks, the tip of the Thermapen is tapered so the feel will be different than bamboo skewer or toothpick
You should source a Bel Air Brisket, or a Palace Verdes Brisket, or maybe a Venice Beach Brisket, or a Culver City Brisket because they would all of the same absence of meaning as a Canadian brisket.
Harry Soo Harry, been smoking for 11(correction: not 101) years now. Been studying brisket for 3, trying to get to the bottom of this. They are indeed different. I've done all Canadian high end. It's a big story.
Uhm...have you seen the price of beef lately? Everything is up a large % even here in the middle of beef country (Alberta). We are also in the middle of a beef shortage....while everything is still available, the supply chain is choked right now.
Just scored a Prime Brisket from Costco for $ 2.89# USD. No shortage here in Florida 😁👍👍. Lowest price I’ve seen in a year from Costco Sam’s was even less
Many meat meat processing plants had big COVID outbreaks in USA 🇺🇸 and had to close for quarantine and disinfection. Many livestock producers had no place to get animals processed. Some had to destroy animals to avoid feed cost that can’t be recovered.
There is no such thing as a “Canadian” brisket. The Canadian meat packing industry is wholly integrated with the US meat packing industry, but we do have a different yet equivalent beef grading system. For a purported BBQ expert it’s surprising that you wouldn’t be aware of this and try to sensationalize “Canadian” brisket to push your views and followers for this video. And why would you use the worst quality grade of beef to highlight “Canadian” beef.
No push intended. I've never cooked a Canadian brisket as I have not seen them being sold in Los Angeles and I've lived here since the 1980's. Not sure why you are offended if someone cooks a meat they have not cooked before. Take a chill pill Ajeet and enjoy some brisket!
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The major difference is that the Canadian brisket apologized for taking too long to cook. Salute from Canada!
Double salute to Canada!
I am a Canadian man who bbq's when I can... I am from Manitoba but am currently far far away, but not in a galaxy too far. You are my favorite channel to watch
Harry, you can upload brisket videos from here on out and I'll never get tired of them!
More episodes coming soon including a Snake Brisket and Naked Brisket
I love Mr. Beans peaking around the corner, looking like “what am I missing Harry, and why didn’t you call me sooner?” 😂
Stay safe 😷. Cheers from the Jersey Shore.
Thanks Chris I think Mr Beans likes Canadian beef as much as US beef!
Harry Harry, never enough brisket videos!
More to come! I think I have the record on TH-cam for brisket how-to videos
Soo Sifu: Wishing you and the family, which includes Mr. Beans, a great week-ahead! Great looking brisket and analogy! Most importantly, Mr. Beans was looking for more pieces and cleaned his plate, which proves the deliciousness of your creation! Best wishes for another great cookout and lesson for us! Best regards and much 🧧, Sifu!
Mahalo Bill. Working on my Hawaiian Thanksgiving Turkey episode with sticky rice and Huli Huli Turkey
@@SlapYoDaddyBBQ Soo Sifu: I am waiting with anticipation for the up-coming turkey episode! Best wishes for a grand episode, and hope Mr. Beans will be jumping for more turkey! Much 🧧, Sifu!
Harry you are one of the only Pit Master that can make me hungry after I've eaten 😋 😜😋🤣😋
Ramen time Armando!
Thanks for the BBQ Love, Harry.
Any time Fred!
Thank you Harry S. 🙋 💂
Any time Shawn!
I followed one of your previous brisket videos and I goofed on the salt/pepper ratio (did 50/50 not 40/60 by accident). But long story fast everyone at the BBQ I took it to said when they imagine a perfectly smoked brisket, that was it. The bark and the smoke ring were unreal. So thanks for making me look like a champ haha.
I've got another one in the fridge seasoned up right now, throwing it on first thing in the morning. Going to use that wood trick underneath it to stop it from pooling up on top. Can't wait!
Great to hear. About 50-50 is just a guide. Cook how you like it and if it don't broke, no need to fix!
Greetings from the Canadian west coast in Vancouver. We seem excited you are trying our beef hahaha
Yes we are! Great beef!
Harry,
Your videos have taken my bbq to the next level. My buddy and I are now preparing for our first competition. Your truly are a pit master.
Fantastic! Best of luck Andrew! Be sure to view videos on my Class Playlist for more comp tips and tricks. Take lots of walks
I don’t see a lot of AA briskets in my area. Typically AAA is what you see at at most grocery stores in my area or sterling silver. Great test, you did my country proud with that canadian brisket. 🙌
Love back at ya to my Canadian BBQ Brothers and Sisters! 😋😋😋
Being from Canada, I'm glad the briskets are similar....... EH!
As always, GREAT VIDEO HARRY.
EH! Thanks Love back to my Canadian BBQ Brothers and Sisters!
Canadian is usually grain fed, American is usually corn fed and I love both. Also different grading systems... USDA Prime = upper end of Canadian AAA, we have fewer grades in Canada, so more variance within a grade, which I dont like.
Thanks Mike! See my Canadian meatloaf collab w Maddie and Kiki!
The hardest working man in the BBQ world!
Spreading BBQ love Ray. Life is brief so live it with intensity - Harry Soo
Harry in Canada most beef is finished using grain vs. corn and you should try Alberta beef. However, is the US beef brisket you smoke corn fed or grain fed beef.
Would love to try Canadian beef Rick. Hard to find in the US, at least where I live in Los Angeles
Great job , I am always impressed with both your consistent results and your teaching technique
Science always works so no credit for passing along food science!
Canadian cows and American cows are a lot like Canadian and American people, about the same!
Klaus
You are right Klaus! My first time trying it out!
The Brisket looks perfect!!
Thanks! Tastes great on Ramen! My fav night snack with some sliced green 🌰
very informative !!! thanks
Thanks Berber for stopping by!
Excellent advice - enjoyed watching this cook.
Glad you enjoyed it
Awesome! I am smoking my brisket now. I am using many of your techniques. You are a phenom, thanks.
Keep spreading BBQ love Jeff!
You bet cha Mr. Harry! 😁
Great work. Always a pleasure watching your videos.
Thanks for stopping by Nikandros!
Cheers from Quebec
Cheers to my Canadian BBQ Brothers and Sisters! 🍁🍁🍁
I need to pick up a smaller brisket. LOL Enjoyed the video Harry.
I like BIG briskets and I cannot lie! 😇😇😇
Amazing video Harry. Thank you. 🙏🔥❤️
Glad you enjoyed it
Harry you are a true ambassador for bbq. I have owned a silverbac for 2 years and purchased a smokefire ex6 this week. Do you have a theory as to why you haven't had the issues other top tier TH-cam channels have had?
With the smokefire
Perhaps I got lucky? Perhaps I have more experience than a regular backyard cook? Hard to tell. The early software had to be improved and the new auger chute and pellet hopper insert helped? Love it so much I purchased two. It gives as good results as my WSM with push button convenience. I'm getting old and lazy so it works! 😝🙄😏
“Give me a shovel, hole in the ground I’ll cook you a great brisket” I believe you Harry lol
LOL! Hard to do in my SoCal backyard. Need to find a viewer who has a plot of land for me to cook my pig-in-a-hole episode!
@@SlapYoDaddyBBQ well I’m on 100 acres but in Ontario, Canada.
@@theoneandonlyspenc got a shovel? I'll be over when COVID is over and its safe to travel. Summer 2021?
@@SlapYoDaddyBBQ I've got the perfect spot for you to do that, also in Canada lol
Great job Harry, on that Canadian brisket. You got a nice smoke ring on it. The bark looked great too. Next time you’re in Ontario Canada hit me up and will throw a AAA brisket on the Summit Charcoal
Will do Paul after this COVID is under control!
Nice cook, Harry! You did Canada proud. Mr. Beans sure has great taste in brisket, eh? Cheers! ✌️🇨🇦
Cheers Dwayne! BBQ love 💘 for my Canadian BBQ Brothers and Sisters!
Great video Harry! Definitely gonna have to try that technique of using Beef Concentrate as a binder on my next Brisket.
Give it a go Travis and let me know how it came out!
Down here in South Texas you ask for inside beef when ordering a plate of brisket point.
Thanks for the tip. Point = Inside Beef = Moist = Fatty!
Interesting, I've had Texas brisket in 3 different cities and at least 8 different bbq joints, and all of them called the point "the wet".
We rarely see Canadian Prime... usually USDA Prime here... mostly AAA Angus which I feel is like USDA Prime if you find a good marbled one. Thats in Toronto area
I always buy mine from Costco in Etobicoke. All Costco's have AAA packers. Good prices, too. Another place you can buy good ones is Highland Packers in Stoney Creek, up on the escarpment.
I will try to cook more Canadian beef whenever I can find them!
I am in the Belleville area and we get Alberta angus AAA here all the time
dam good stuff
They’ve got AAA briskets at the Costco up here in Barrie, best price I can find at around $3.63/lbs
Great stuff as usual, Thank you for all your tips and tricks Harry, you Da Man!
Glad you like them!
Don't matter what kind or where is coming from you make amazing brisket love ❤️ it thanks and god bless you and your family
Thank you so much Juan! Meat is sacred and must be treated with respect and humility for the animal who died for our eating pleasure - Harry Soo
Welcome to Canada! We own a shop that sells AAA/PRIME only. love you and beans!
Do you ship? I'll purchase a prime from you to test cook.
I just bought some of your SYD Moola Beef Rub and it really smells good. I look forward to using it. 👍
Awesome. Let me know of you have questions!
Always loved watching you cook. Someday I maybe blessed to get some I find myself jealous of Mr. bean lol
Hey Jim, Mr. Beans sends love and hugs 🤗
Harry, you normally cook at a bit higher temperature. If memory serves correct, when you were replicating Snow’s it was a similar grade but much higher temp. I know you mentioned in your experience that grade produces better results at a lower temp. Would love to hear some thoughts on differences in bark, smoke, tenderness and moisture when cooking at the different temps. Thanks!
I have a brisket episode on various temps HnF v LnS, and Prime, Choice, and Select grades requested by patrons on Patreon.com/HarrySoo
Great video Harry! Now I'm hungry.
Thanks Tom. Time to thaw some frozen brisket!
@@SlapYoDaddyBBQ Yes it is. Thanks Harry!
Being a Canadian from Ontario that's good to hear I love learning from your tips and tricks Your a great guy. For some reason I can't get your rubs form Amazon in Canada
That's odd Vince. My copacker is in Cleveland a short distance from Canada!
Sorry only tried Amazon.
What's the copacker's address
@@vinceferraccioli4661 email our Operations Manager Angela Shorr at Angela@soupbase.com which is in the Cleveland area for a quote to ship to Canada
Always good honest informative videos 👍
Thanks for stopping by! Guns up Red Raiders. Sigh! I hope they do better! Painful to watch sometimes my alma mater
@@SlapYoDaddyBBQ beer takes the pain away lol 😂
We go from one eh all the way to quad eh which we call prime to save time.
eh eh eh eh love back to my Canadian BBQ brothers and sisters!
I believe that Tootsie at Snows only uses select grade brisket and she does alright. This is just what I've been told, I have never had the chance to actually talk to her. I've eaten her brisket though and it's very good. Having said that, I'd probably only buy a select grade brisket if that's all that was available. Choice is generally my go to brisket since it's easy to find and I'm not a competitive cook. But then, I've smoked a choice and prime grade brisket side by side and there's not much difference. I had my friends try them both and they couldn't tell them apart. I could tell but then, I cooked them.
As a side note, I know and talk to quite a few cattlemen here in Texas and New Mexico and they're all predicting a shortage and higher prices for domestic raised beef. It has something to do with a shortage of feed due to this pandemic and the border closure. But they've sold off a lot of their herds because of a shortage of feed for them and higher prices for that feed. So they all predict that we'll be seeing more imported beef than we normally see in the near future and that may already be taking place. Just something to take note of that I thought I'd pass along.
Thanks Russell for the tips and update. J better stock up!
Hey Harry. Thanks from Canada. Hey to mr beans and 👎 to ajeet.
Eh! Love back at ya Brian!
i see Malliard Getting the Christopher columbus treatment for "discovering" that heat turned things brown.
The "Maillard" reaction was known as Caramelization back in the 90s
Pretty sure Noah and his boys figured that one out.
Caramelization involves the pyrolysis of sugars. Maillard is the non-enzymatic pyrolysis of amino acids. There is overlap of temps and base chemicals but they are regarded as distinct flavor reactions
AA is just pretty much lower choice. You need a nice AAA Canada prime brisket! So good
Next time Steve!
I'd like to imagine several years ago instead of giving blackbelt tips for brisket he was giving his kids blackbelt tips in Math, Science, and cleaning their rooms.
LOL Mark! Lucky for me, my two kids are grown up!
Canadian AAA would be equivalent to USDA Prime
Will have to try next time I see another Canadian brisket as they are rare in Los Angeles
There is Canadian Prime as well. Younger AAA.
If it's canadian its gotta be prime Alberta beef it's key that it comes from Alberta
I've had more Canadian briskets since this video and it was superb!
this needs to be only 30 seconds duration we never brag
How about misting the broth instead of pouring. By misting there would be more absortion and less run off. Just an observation. Cheers.
Sure you can James. You have to get a spray bottle. Then you have to clean. Then the nozzle gets clogged. Then you have to buy another. Then you spend another $0.99. :-)
@@SlapYoDaddyBBQ I guess there is a price to pay for everything. Videos are much appreciated. Thank you.
Harry, Why did you add the pans in the bottom of the smoker? Was it simply to avoid having the grease tray overflow, or to prevent flair-ups?
Chad, you are eagle eyed to catch my Black Belt tip so I don't have to clean so often. Cleaning is my least favorite chore! 😅😆😜
Mr.Beans my international hero
Mr. Beans sends love 💘 and hugs
Hey Harry, what is a good technique and rest time after the brisket is done? I wasn’t sure if you left it wrapped or unwrapped. Seen numerous methods like wrapping in towel or placing in a cooler.
Keep in 140F warming oven covered.
Does the packaging tell you where in Canada the brisket is from? Here in Canada, beef from the Province of ALBERTA is commonly known as the BEST in Canada.
Hey Canada Dad, I'll have to look more closely next time! Gotta get me more Canada beef to cook
Why do you cook everything now on the Weber Smokefire?
Robert, not sure if you may have seen my other videos? I shot 16 videos cooking on the Pitts and Spitts, Grilla Grill, Hasty Bake episodes.
@@SlapYoDaddyBBQ I try to make sure I see every video you have made, I love them and I love the fact that you are very quick to answer any questions! You rock!✌😎✌
Good tips Harry. Greatly appreciated! 👍🔥
Thanks Roger!
Harry, when rehydrating the brisket while wrapping, do you heat up the beef broth or just room temperature?
I do mine at room temp
Do you heat up the beef broth at all? I only ask because wouldnt room temp liquid cool off the brisket (still learning because I have yet to make a brisket)?
Room temp is what I do
Good video- as usual. Thank you. Question: I cooked a 19 pound brisket for Halloween and had friends over. The brisket was a hit (local meat market prime grade), but I struggled with the timing. If I want to serve at a particular time, how f do o I gage when to start it? I estimated an hour per pound, but it was done in 14 hours. Kept it warm in the oven warmer drawer until time yo serve. Thank you Harry!!
Hey Nick. To ease on your stress level, cook the day before and refrigerate. Reheat in oven and 30 mins before your guests show up, move it from oven to pit. Spray your face with water, dab your shirt with BBQ sauce before you open the door. Ask for a big tip and tell them you slaved all day to cook them a beautiful brisket.
@@SlapYoDaddyBBQ that’s good Harry! Thank you for your time. Hugs for Mr. Bean.
If you dont have a bamboo skewer can you use the probe without looking at the temp?
Sure you can use a temp probe. Note that if you use Thermoworks, the tip of the Thermapen is tapered so the feel will be different than bamboo skewer or toothpick
Thanks for the video. May I ask what brand/blend of pellets you use in the Smokefire?
I use GMG Gold Blend in my pellet cookers. Great flavor on all meats
Is the oxidated portion that was caused by the hot wash useless?
I prefer to trim it off as it's just a little bit of oxidized meat about 1/4 inch wide.
How about if you are using a pellet smoker?
Yes the SmokeFire is a pellet smoker. Works in all smokers
It's always about the Pitmaster and never the Pit or Meat - Harry Soo
Sadly only a AA grade. I give those a pass. A AAA (commonly found now at Costco Canada etc) or better, a Prime, would certainly up the results too.
A little more work is needed as its possible to tease the best results from a lesser grade brisket
You should source a Bel Air Brisket, or a Palace Verdes Brisket, or maybe a Venice Beach Brisket, or a Culver City Brisket because they would all of the same absence of meaning as a Canadian brisket.
Ajeet, this is your second strike. A third one will result in consequences. Go troll another person's channel.
Here I am trying to find how I can get USDA Prime briskets in Toronto.
I believe the Canadian has the equivalent standard. See my Canadian brisket video - th-cam.com/video/6Fh_1riK5FA/w-d-xo.html
Harry Soo Harry, been smoking for 11(correction: not 101) years now. Been studying brisket for 3, trying to get to the bottom of this. They are indeed different. I've done all Canadian high end. It's a big story.
@@SlapYoDaddyBBQ Just did two Canadian AAA's recently. Not bad, but certainly not a USDA Prime. BTW I found a local source for American top briskets.
Why is it that the US has a meat shortage but Canada does not??
Obesity
Uhm...have you seen the price of beef lately? Everything is up a large % even here in the middle of beef country (Alberta). We are also in the middle of a beef shortage....while everything is still available, the supply chain is choked right now.
Just scored a Prime Brisket from Costco for $ 2.89# USD. No shortage here in Florida 😁👍👍. Lowest price I’ve seen in a year from Costco Sam’s was even less
Many meat meat processing plants had big COVID outbreaks in USA 🇺🇸 and had to close for quarantine and disinfection. Many livestock producers had no place to get animals processed. Some had to destroy animals to avoid feed cost that can’t be recovered.
Hey Mike, I hear it's regional shortage and surpluses so Los Angeles was affected so we had beef imported from Canada.
There is no such thing as a “Canadian” brisket. The Canadian meat packing industry is wholly integrated with the US meat packing industry, but we do have a different yet equivalent beef grading system. For a purported BBQ expert it’s surprising that you wouldn’t be aware of this and try to sensationalize “Canadian” brisket to push your views and followers for this video. And why would you use the worst quality grade of beef to highlight “Canadian” beef.
No push intended. I've never cooked a Canadian brisket as I have not seen them being sold in Los Angeles and I've lived here since the 1980's. Not sure why you are offended if someone cooks a meat they have not cooked before. Take a chill pill Ajeet and enjoy some brisket!