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Competition BBQ Pork Butt Shoulder Smoked Pulled KCBS Weber Smoker How To Harry Soo Tasty Barbeque
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- เผยแพร่เมื่อ 22 ก.ค. 2018
- I show you three ways to smoke Competition Pork butt wrapped in foil using a Weber Smokey Mountain smoker. Click "SHOW MORE" for all the information links!!!
I’ve been fortunate to finish as high as third place overall in the KCBS Team of the Year (TOY) in the pork category in 2011 out of over 5,000 professional teams competing. The pork category involves cooking a Boston Butt cut of the hog which comes from the shoulder muscle. Most successful teams inject the butt with a variety of homemade injections as well as commercially available injections. In this video, I show three methods that have helped me win first place in KCBS, PNWBA, and IBCA sanctioned barbecue contests. More videos coming to take you through every stage of competition techniques adapted for backyard and competition cooks.
- VIDEOS -
How to select Meats - • Buying Best BBQ Meats ...
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Pork Injection shootout - • Testing 6 Commercial I...
- RECIPES -
Pork Butt www.slapyodaddybbq.com/2012/04...
Pork recipes www.slapyodaddybbq.com/?s=pork...
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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
tasty texas how-to smoking barbeque kamado big green egg pork belly bbq seasoning
Harry is one of the people who has put BBQ in the mainstream. His dedication to helping others learn is what separates him from many of the others. He shows his tips, tips which most all pitmasters keep a secret, because he wants everyone to enjoy good BBQ. Coming from the Kansas City area all my life, when someone wins KCBS trophies like he does, makes him a legend. Thank you Harry for making me enjoy doing this for my family and friends, and using your techniques to make great BBQ!
You are very welcome! Enjoy the 300 videos and 35 Playlists when you have time to watch!
This man is legend, follow everything and the whole neighborhood comes out when I fire up the smoker
I just bought a WSM 22.5. I use to smoke in an old freezer years ago, but haven't done it now for about 25 years or so. Started watching a few guys like T-Roy, Malcom Reed, Babyback Maniac, and Phil in Florence. They all add to my understanding of what to do or not do, or how to modify this smoker etc. which helped me settle on the Weber. But nobody I've seen to date teaches this understanding of the muscle your cooking like you do. I loved this video and wish you best success in your future cooks. Hope you will do more like it in the future.
Thanks Jimmy. I have 60+ videos and another 600 to come so I will teach you to master barbeque so you can spread more love and kindness in the world
Just made 2 pork butts for a vacation with friends. Followed the technique to the letter but used a few of my own flavors. My friends both said it was “the best pork butt we’ve ever tasted.” I can only assume that this was thanks to Harry Soo’s black belt tips for competition setup of a WSM. Harry, seriously, thanks for all you do. You are a BBQ genius.
Thanks Chris! Please consider more exclusive tips, content, behind scenes Patreon.com/HarrySoo
I used this process with the Butcher BBQ injection last weekend and it turned out so good! Thanks again for all you do man.
Glad to hear Tony!
Nice to see Harry seems to be having fun with this even after so many years.
Love what you cook and cook what you love! Pork Fat RuleZ!!!
After watching this, I can see I need to step up my game and go Harry Soo style!!! Thanks for sharing all of this great info Harry. Much love to ya brother!!!
Much love back at ya brother T-Roy. I can be over your place in Sept for some Grill Shrimp and Smoked Grits?
That is Awesome! I ALLways learn great things when I watch Harry Soo videos! I never Knew why they called a pork shoulder a Butt! That history lesson about the wooden box they used to salt and pack the pork shoulders in was called a BUTT! Love It! This is why I love listening and learning from Harry! I love learning to smoke and BBQ better too! But Never stop with the History Lessons! They don't teach that stuff in schools anymore! God Bless Ya Harry!
Welcome Paul. When you have time, there are 300 other videos 35 playlists to up your BBQ game!
Thank you Harry. A GEM in every minute of Harry's videos. Thanks Again!
You're very welcome!
Your videos are so helpful. It has the feel that I'm taking your BBQ class. I appreciate you sharing your techniques with the BBQ community.
Jim, I'm just happy to be a tiny part of your BBQ journey to spread more love in the world. Thank you for your kind words. Please tell your friends about my channel and send me a note when you take walks in your backyard among family, or in sanctioned comps
Harry, I tried to follow your advise on this video very closely for my very first pork butt slow smoke. I slow smoked the injected and rubbed pork butt (11 lbs) for 6 hrs @ 250F to get a great looking bark. At that time I double wrapped it in butcher paper (after watching your backyard bbq pork butt video). I also added bbq sauce (stubbs pork) and butter. The meat at that the time was at about 145F. From there I did not use a timer but just waited for the meat to get up to 200F (took 3 more hours and hit this temp). Once done I pulled it off and let it cool. The meat was tender, juicy, excellent, and the family and I are really enjoying it (finished shredding the meat at 7am this morning). HOWEVER, in many pork butt videos I have watched, they showed as an example how easily the scapula was able to be pulled free from the meat. In my example, this was not the case. The meat was very tender but it would have taken a hydraulic jack to pull the scapula free! :-) I am exaggerating a bit :-) Can you give any advice along the lines of what I may or may not have done wrong regarding this?
There are 11 muscles in the pork butt so if you cook the money muscle perfectly, the other muscles may be not as tender. It takes a lot of practice to cook all the muscles perfectly at the same time. You have to decide which of the 11 muscles you want to cook perfectly. For a contest, my money muscle (pectoralis profundi) is perfect and my scapula (horn) muscles are perfect. The spaghetti and cellar muscles are usually harder and need to be sliced so I don't usually turn them in. Practice more times and you'll get the hang of it. It takes a lot of skill and practice. I always tell folks that just watching Tiger Woods swing a golf club and listening to him teach you how to swing means you still have to swing 10,000 times to get it right. BBQ is just like a golf swing. One swing may not get you the results that I can get. Make sense?
Thank you very much for taking the time and going in depth. It's clear to see why you win so often.
Thanks for stopping by
Thank you Harry for sharing your vast knowledge in grilling. I learned a lot from this video. I am a huge Weber fan so it was great to see your Weber Kettles scattered about with all your trophies. Thanks again Harry!
Feel free to browse my 130+ videos organized by Playlists. Let me know if you have any questions
Harry , awesome tutorial ! Great job explaining everything, even those 6 syllable words i didn't catch !...lol Thank you so much for explaining your processes! Best of luck Harry! If you ever need a dish washer , i'm your guy!!!
You mean Pectoralis profundi aka Money Muscle? LOL! :-)
OK, I'll think about you next time I wash dishes. Thanks for offering.
If you want to binge watch my channel. I've organized my 100+ videos in Playlists for easy navigationth-cam.com/channels/4dtbTXdvjo272b5x_mxRBw.htmlplaylists
Food Gawker - tinyurl.com/klnclwu
Pinterest - tinyurl.com/k34kgq6
Harry thank you so much for making this video. I have watched you four years on pitmaster reruns and really appreciate your guidance. I will be competing in my first KCBS event this coming March.
Great to hear! Good luck in your first comp!
Listen to Mr Soo here. Sounds like he has a PHD in BBQ! Thanks for sharing!
Thanks for stopping by. Feel free to browse my 160 videos across 25 playlists when you have time
Hi Harry - huge fan and have been using modded WSM for 15 years. You have been a huge influence on my bbq game, and now I win some kcbs backyard events in the bay area. Thanks for your videos!
My pleasure Mark. Thanks for your support and kind words
Hey harry, I have two pork butts in my freezer waiting on me to learn the best process to smoke them. This video REALLY helped me to feel confident enough to go for it. I’m only bbqing for friends and family but still want to make a competition quality product. Thanks!
Give it a go and you'll do great. I also show how to cook a backyard butt with some variations you can check out.
Backyard Butt - th-cam.com/video/wtWIVMzF7hk/w-d-xo.html
6 Pork Injections - th-cam.com/video/CoICN1p2hH4/w-d-xo.html
Chili Verde Pork - th-cam.com/video/0n6aMAMGhq0/w-d-xo.html
Thank you Harry! You will always be my go to person when I have to make bbq or smoke meat. You are a real one. Love you Pal! 💪🏾
Love you too LadyV!
Another nice comparison. All look delicious. Thanks for all of the tips and other info. You can churn n burn. Amazing
Happy to share some BBQ love with Phil n Florence!
AMAZING video, Harry! Thx for all the truly detailed information! I'm doing smoked pork butts for the first time, and ALL the tips for trimming, injecting, initial smoking, wrapping / finishing, were VERY helpful! Can't wait to see how mine turn out (I'm doing 3 of them)!
Best of luck!
@@SlapYoDaddyBBQ I smoked three pork butts, following your instructions, and they turned out AWESOME! I had a total of 27lbs of meat, and gave a way 1/3 to my friend and his wife (who said it was the best pulled pork they have ever had), kept 1/3 for myself, and giving the other 1/3 to my GF tomorrow (and I KNOW she'll like it!). Thanks again! I'm going to check out some of your other videos, and subscribe!
@@rgeorge9260 Well done Richard. Keep spreading BBQ love!
Thanks for showing all the black belt techniques and stepping up my BBQ game.
Love your vids Harry...I just bought my first smoker last weekend and im making a pork butt and ribs tomorrow so im trying to pick up some tips from the master!!!
Welcome to my channel Robert. Be sure to watch my butt and ribs videos so you can be a black belt pitmater in no time
RIBS
Competition Ribs - th-cam.com/video/JIdEeZ7x094/w-d-xo.html
Coaching Ribs - th-cam.com/video/Ld1A_dPwsw8/w-d-xo.html
Livermore Ribs - th-cam.com/video/ua1LQ9DSgOI/w-d-xo.html
Harry Grill Ribs - th-cam.com/video/XcIZ2AW4Smo/w-d-xo.html
Jenga Ribs - th-cam.com/video/glYiEZuJAhM/w-d-xo.html
PORK
Backyard Butt - th-cam.com/video/wtWIVMzF7hk/w-d-xo.html
6 Pork Injections - th-cam.com/video/CoICN1p2hH4/w-d-xo.html
Chili Verde Pork - th-cam.com/video/0n6aMAMGhq0/w-d-xo.html
Wow Harry you killed this video. Love all the tips seriously !!!
Spreading that BBQ love as always. I love your channel!!! What really got my attention is that you are a poker player just like me. :) Thanks again for sharing....you are definitely upping my BBQ game for sure!!!
I appreciate that!
Holy crap harry i knew you were a great pitmaster but man oh man! Respect brother! Thanks for sharing so many amazing tips.
Glad to help
Awesome video on competition pork and consistent with the class I just took with Harry a week after this was posted. Can vouch for the flavors and can't recommend enough taking Harry's class.
Keep spreading BBQ love Lance! Thanks for vouching for the flavors. Did you share the food from the class with everyone?
Harry Soo - Of course! Was loved by all. And will probably do a butt for homework.
Harry, thanks for sharing your knowledge and experience!
You're very welcome. Thanks for stopping by
I love Harry’s scoreboarding 😂.
i like the nerdy parts. i always thought the "butt" was a reference to the meat being the butt-end of the arm joint of the pig. always glad to learn something.
Yes, wooden cask. On naval vessel the drinking water was also called butt. Hence the term scuttlebutt as sailors exchanged rumors around the fresh water source on a boat
I'm brand new to smoking and know very little about it, so I started learning everything I could and my neighbor turned me on to Soo's channel! Great info and now I'm subscribed! Definitely want to learn from the best!👍👍😉😉
Thanks for stopping by. Feel free to browse my 600 videos and 35 playlists when you have time.
Trying to prepare for my first comp and this was excellent information! Thank you Harry!
Happy to help. Be sure to do the 7 things before your first comp
Thank you for sharing this Harry, your work is second to no one!!
Thanks FatKids BBQ! Keep spreading BBQ love!
Awesome, I'm going to try that butterfly method. Also, loved seeing you in videos hanging out with Baby Back Maniac, T-Roy Cooks, Aim'em and Claim'em Smokers, and What's New BBQ. World class man!!
I teach you how to master barbeque so you can spread BBQ love. Look out for plenty more BBQ videos coming soon
Great vid Harry I'm addicted to your BBQ perfection. My wife will disagree but more vids! and longer yay
Hey Craig, master barbecue and spread some BBQ love to your wife and she'll let you watch all my videos
Thanks Harry, due to the low cost of pork butt and a very large family we have this quite often. I am going to try your methods of adding the brown sugar and the butter before I wrap.
I like BIG butts and I cannot lie! 😋😋😋
Hahaha!!
This dude could open up his own trophy store!
No need as I'm passing on my knowledge to you! :-)
Once again a great video. Thanks again. JJ from down under
Excellent video, thank you for taking the time to show off your skills!!!
You're very welcome. Thanks for stopping by. Plenty more BBQ love to be shared so please check back or hit the BELL to be notified when I post a new video.
I love how all you competition cooks retail your rubs sauces and injections.
Yes, comp is an expensive "habit" and all of us need a way to pay for our "drug". We spend between $500 to $1,000 every weekend so that's up to $30,000 a year if you compete 30 times. You hope to win prize money to cover some expenses else your spouse is going to cut short your cooking career or cut off certain parts of your anatomy. :-) Kapish?
Understood. With that said I think I'm going to try some Slap Yo Daddy products. Been following you since BBQ Pitmasters.
I'm going to try some of these tips on my next cook. I've never been one to separate the money muscle as a backyard enthusiast. I'm a certified KCBS judge, so I've tasted plenty of them. They are really good when prepared correctly. It's not commonly seen in NC BBQ, except in comps. Thanks and count me as a fan!!
Thanks for stopping by Smoking TarHeel CBJ. Be sure to watch the CBJ class video th-cam.com/video/Vt_4aIkRaUc/w-d-xo.html
Thanks Harry. I'll check it out and best of luck in Texas!
As always I love the detail and explanation Harry. Thank you for sharing.
You are very welcome
Harry I love your videos. Very informative.
Thanks Anthony. Feel free to tell others and binge watch my 100 videos when you have time
Love the channel. Spot on information and 100% transparent.
Awesome! Thank you!
Holy shit! Look at that hardware!!! Are you kidding me!? I didn’t realize you were a BBQ GOD! Amen.
Thanks for stopping by!
Another great video- thank you sir-👍🏽
Harry, I've been a fan of smoking pork shoulder for years now. I just learned way more than I knew from experience by a long shot from this video...Period. Thank you!
Glad I was able to help you master barbecue pork so you can spread BBQ love. Be sure to watch my other pork videos.
Backyard Butt - th-cam.com/video/wtWIVMzF7hk/w-d-xo.html
6 Pork Injections - th-cam.com/video/CoICN1p2hH4/w-d-xo.html
Chili Verde Pork - th-cam.com/video/0n6aMAMGhq0/w-d-xo.html
Excellent information as always. Thank you!!
You are very welcome Thomas
Very informative video. Thank you for being generous with your black belt knowledge.
You are very welcome. Happy to share and hopefully you'll become a backyard hero or comp walker!
Thanks for the info on pork you are a master bbq chef. I almost tried to bite my phone when you showed the butterfly method muscle.
LOL! Thanks for stopping by Ralph!
Your the man Harry...thanks for sharing your secrets
Happy to help you spread more BBQ love in the world!
Harry, absolutely fantastic video! I love your teaching style. And the timing could not be better. I will be cooking a test run this weekend before entering my first KCBS competition. I had planned on using the Butcher Open Pit Pork Injection. Any thoughts on the Open Pit vs their standard Pork injection? Again thanks for all your help with teaching us little guys that are getting started in competition!
I like Dave Bouska's regular pork injection. Thanks for stopping by and send me a pic when you take a walk at your first KCBS comp.
Hello Harry thanks for another great video your dedication is much appreciated 👍
My pleasure
Hey Harry I’m a KCBS Pro Cooker here in WV and I’m a new sub to your channel! I do similar trims! Great info from this video!
Lots of secrets of how I won 100+ first places and 30 + GC's. Feel free to browse 130+ videos organized by 23 Playlists
Thanks for sharing this information.
You're very welcome. Thanks for stopping by Stephen
Excellent content. Very informative. Thank you Harry.
Glad you enjoyed it
Great video!!
Thanks for stopping by
awesome!!!
Glad you liked it. Thanks for stopping by
Awesome video Harry. Thanks for sharing some of your knowledge and experience.
My pleasure Jeff!
Very informative video as always. I'll see you in Lubbock next month if you're still making it over.
Seeya in Lubbock next month James. I'm rusty and off my game but I'll try my best. Wanna wager $1.00 on who is better at ribs in Lubbock? Is Kenneth coming? Can you yank Justin and Troy to come too? We should have a Kumbaya Reunion!
Harry Soo $1, you’re on. I’m in charge of chicken at that contest but I’ll bring a rack of ribs and we can have a friendly rematch. I’ll be cooking with another team so Justin and the other guys won’t be there.
I talked to Justin today and he'll try to round up T-Roy, Kenneth, and himself to join us for a kumbaya in Lubbock.
I want to come, I can help out James as part of your team.....
Yup, got my Southwest flight booked. Do you have any gear i can borrow? Are you coming with a trailer? My local friends may or may not have all the gear I need.
Your the man harry💪👌💯
Had to give your vid a watch before i smoke a butt tomorrow here in plumas lake California. Cheers!
Cheers Francisco. Stay Home. Stay Safe. Cook BBQ!
Thanks for the video...
Simply Amazing info. Thanks for sharing.
Scott, you're very welcome! I teach you how to master barbecue so you can spread BBQ love.
Your channel is really taking off, I truly have learned a bunch since watching your channel. What's your take on freezing meat for later use? A lot of TH-camrs have different opinions and I often buy meats on sale and freeze for later use (especially pork ribs).
Yes folks can hardly believe that I trim and freeze my contest meats to travel to events. My 1st place USA chicken thighs were frozen and thawed at contests where it took top honors. Don't listen to me and try it yourself. I remind my students of my 3-to-1 Rule to not be keyboard cooks and go fire up their pits instead. For every 1 hour surfing and watching cooking videos, you should clock 3 hours of cooking time. :-)
thank you
My brisket turned out perfect thanks to this 🤠 Wonder what I’m cooking next. 🐽
Edit. Seriously though. Thanks for the wonderful videos.
Happy to hear!
Harry, used this recipe yesterday and KILLED IT! Made incredible pork, my family and I ate like Kings. When I sliced the money muscle it was insanely moist and tender.
Happy to hear. Keep spreading BBQ love. If you want an easier recipe, try these methods: Backyard Butt - th-cam.com/video/wtWIVMzF7hk/w-d-xo.html
Harry would love to see you bbq a whole hog. To learn from your version as you are an excellent teach and bbq chef.
OK, will do one from start to end. Meanwhile, you can watch my Beverly Hills catering th-cam.com/video/uxrMjRP9l6I/w-d-xo.html
and my trip to Texas with Junior Urias - th-cam.com/video/pNiiX7_Cl60/w-d-xo.html
@@SlapYoDaddyBBQ
Awesome, I will be checking it out. Thank you very much
Thanks!!
My pleasure!
Enjoyed the video and got loads of helpful information. Well done Harry, keep the video coming. Peace, love and bbq.
Peace, love and barbecue to you Charles! Thanks for stopping by. Many more videos being edited to up your game coming soon like comp and backyard ribs, picanha, 15 sauces curated by Harry and reviewed by 4 master judges, WSM14, Tamale pot WSM, and many others.
very interested in the sauces video
I bet your neighbors love you. Thank you for sharing
You bet! Actually, a lot of my food goes to first responders around my city as you can see at the end of these videos
th-cam.com/video/3zf32jA0nK0/w-d-xo.html
th-cam.com/video/DeaV4Va5etY/w-d-xo.html
Very informative. Thank you.
Merry Christmas
Great video, thank you so much
Glad it was helpful!
Harry is absolutely right. We are not supposed to judge on the smoke ring. That being said. We DO judge on appearance and the absence of a smoke ring is something that cannot be ignored. Hence your appearance score will go down. Just the way it is.
As a certified BBQ judge, I cannot judge an entry by the smoke ring as the rules prohibit it. As a veteran competitor, I know the day I don't have a smoke ring is the day I'm not going to win. Nuff said.
Very good video, learned a lot, had never heard of doing the butterfly method, but will be trying it soon.
Like that you experiment to find that perfect match...thats why you have a garage full of trophies...you put the effort in to get the win
Thanks Dave. Happy to spread BBQ love so when I up my game, you'll also up your game. Thanks for dropping by and many more videos coming so please tell all your friends about what my channel does.
Harry Soo Need to do Competition black belt for Pork Loin....Georgia GBA is primarily pork...Loin, Pulled and Ribs....not a lot of info out there
OK, I added Pork Loin to the list of videos to do. I helped cook 25,000 pork loin meals a day in Florida with Operation BBQ Relief so I know how to cook loin! th-cam.com/video/GIMDp_zDw7A/w-d-xo.html
You the Man! Thanks!...
I live in South East Georgia just above Jacksonville Fla.
We almost deployed down to south Florida with OBR also following IRMA, but my chose to stay local.
My wife and I went and bought some Loins and Butts prior to the Hurricane hitting, and the morning after IRMA ripped through our town we set my smoker trailer up at our local Fraternal Order of the Eagles and with the help of some fellow Eagle members, we served all of our county first responder's and public works personnel with a hot meal...
It was a very humbling feeling to be able to give back to those in our community that worked long hours to ensure the people of our small community were looked after.
It very saddening seeing the devastation that the people in North California are dealing with from the Fire's, OBR and World Food are doing a great thing being there to assist them, and if i were closer would be right there to help.
Hey Harry big fan of your videos. I think you do a great job explaining and passing along your knowledge to fellow bbq cooks out there. I have a question for you about what kind of pork is used most frequently on the KCBS circuit. Is it mainly Duroc pork or do people out there use Berkshire? Is it important to use a higher quality pork like one of the above like it is when cooking competition brisket. Keep up the great work and teaching and if you ever wanna extend your one man team by one for a midwest event like the Royal I would be more then excited to help you add to your trophy shelf. Thanks!!
Hey Shane, you are asking a question that can result in a 3-hour argument and fist fight. Dammed if I know the answer. I've cooked with Kurobuta, Duroc, IBP, Smithfields, Red Wattle, and others. The only way is to ask the top teams what they use and they are not sharing their secrets. If you find out, please let me know. Meanwhile, I'll show you what I do so you can master barbecue and spread BBQ love. Hope to see you on the comp circuit if you're cooking the Red Raider in Texas next month. Live, love, and barbecue, Harry
Harry Soo thanks for the reply appreciate it. Kinda figured as much. I have cooked many different breads of pork as well and have found the Berkshire pork to be pretty tough to beat personally. Good luck in your contest at Lubbock. Hopefully you will be making the trip to KC for the Royal so I can maybe introduce myself in person.
Thanks for you wishes. Will see you one of these days on the circuit. Good luck at the Royal. Are you in the Open or Invitational?
Your the Real Deal ! Any New advice for me , aNew to smoking , I bought a WSM 18 ??
Yes, please see my how to setup a WSM videos. I have 200+ videos 30+ playlist to up your barbecue game!
I agree Kevin Noll
I love your videos. They’re so great. Do you have a video on the best way to hold meat? In case if you are doing a big cook for a party and some meats finish sooner than others? Do you put the meats in the oven at 170 F and hold them there or do you use a cooler? Thanks!!!
I like to cook, cool, slice/shred, 1/2 foil pan, tightly cover w foil, freeze/refrigerate. Reheat 350F oven until internal 165F. Fridge food for a week. Frozen good for 3 months
Harry Soo Thank you!!!!
I just stumbled upon this video. Going to try and do the, $ muscle hang for more smoke ring. I have been using Kosmos injections haven't tried anything else but so far they have been delicious. Great video thanks for the effort.
Thanks Dustin for visiting my 400 video channel with 35 Playlists
Here are some injection shoot outs which might be useful
6 Pork Injections - th-cam.com/video/CoICN1p2hH4/w-d-xo.html
Best Brisket Injections - th-cam.com/video/RpnIGw4vyPA/w-d-xo.html
6 Chicken Injections - th-cam.com/video/x23NxXkfW7s/w-d-xo.html
@@SlapYoDaddyBBQ just watched the pork injection video great information. I just put on 2 pork butts and 1 brisket for super bowl Sunday. What part of Cali are you at? I'm in Huntington Beach.
@@StrapDLBStyle Happy Super Bowl Day. I'm in Diamond Bar in LA County
Oh man, looking good
Thanks Gerald for stopping by!
I just did 3 butts on my KJ and used your rub and Sweet brine o mine.....WOW. I did add apply juice to the wrap as well. Thanks for all the tips. I gave one to my sister's family and it is almost all gone lol. Will you be talking about your charities in an upcoming video? You mentioned in Justin's about helping kids get life skills through BBQ! That is such a great concept!
Hey John, you're very thoughtful and compassionate of you to ask about charity. The net proceeds from my BBQ work is for philanthropy and we had a successful launch of our Grilling Life Skills for under served youths last Sat in Hayward near Oakland. The response was overwhelming and I'm in the process of documenting lessons learned and creating a tool kit you can download for free to launch this type of program in your inner city in partnership with your local case worker. There is a great need to spread BBQ love especially to the youth who are the future of America. I will be recruiting and training potential volunteers such as yourself. Stay tuned.
That is great...looking forward to hearing more! The concept is sound....it doesn't matter your background, who you voted for, what your favorite music is, good food brings people together. And teaching others opens up all new possibilities for both the teacher and student!
University of Soo. Amazing stuff.
Thanks Robert for stopping by!
Thanks Harry......
Thanks for stopping by John! Merry Christmas
For a real rookie, thats a lot of education ! Thanks Chef!
Hey Chuck thanks for wa6. Only 140 more such videos and you'll be a black belt master!
I would love to see you cook a Picnic harry.
I will do a spicy Picnic which got rave reviews in my Sydney and Perth classes. It had a spicy Thai style chili lemon grass and kaffir lime bbq marinade
Harry you are amazing! And I have learned so much from you! I had one question I have heard that you should only pull the pork you’re going to eat in that meal because it can dry out if you pull it all at once and don’t eat at all. As my family is smaller we tend to make a 9 pound pork butt last 2 to 3 meals I wondered what your thoughts were on pulling it all after it rests and adding the barbecue sauce or only pulling what we eating that meal and adding the sauce to that and waiting to pull the rest until we’re ready to eat it? I bow to the master❤️
You are in luck Dana as I have a reheating video you can watch th-cam.com/video/3C3PAnO9AD4/w-d-xo.html
Thank you!!!!
That flex on us
Thanks again Harry. It isn't any wonder you have a garage full of trophies. That is perfection and then some. Was that the wsm 22.5 with water pan and no water? Thank you again for all the information and your time.
I cook with a variety of smokers. The comp butts were in my WSM22. There was no water in the waterpan as I like to cook dry and use a spray bottle to manually control moisture. I usually use a WSM18 for comps as they are easier to transport. The backyard butts were done in a UDS. Thanks for stopping by.
honestly if i remember nothing else im definitely sprizzing my next pork butt with butter, and then wrapping it in butter brown sugar and sauce lol. those look amazing but idk how i feel about injecting the pork i cook for fun. might just have to try it now
Please see my pork Playlist for more black belt butt tips and tricks!
Harry, how often do you spritz the meat in the smoker? I am starting to smoke dry because I do not like the cleanup or the way it leaves my smoker afterward. Don't want to end up with dry meat.
Start spray once you see the meat start to dry up, every 30 mins after that
good video
Hey Marty, glad you found my video helpful. Please tell all your friends where you found my useful black belt tips and techniques. Thanks for stopping by.
I couldn’t resist adding rum, or bourbon to the brown sugar and butter..or pineapple juice, honey and bourbon..or..or..or..
Great video! I’m preparing for my first bbq competition in March 2021. Is the money muscle the only thing you put in your turn-in box or do you put some pulled pork in also?
This will be a 3-hour argument and Jerry Springer fist fight. Please see my many competition coaching videos from the collection of 400 videos I posted
As an average Joe, I learned a lot, I just want great bbq
Glad to help
Thanks for a great video! I have watch tons of how to on this. Do you ever remove the fat cap completly or scoe the fat cap so the rub will reach those parts?
Hi Jodi, I prefer to leave the fat cap on to protect the meat from the fire.
You mentioned that you sometimes turn in the horn meat. do you trim it out and apply rub to it? TFS great video as always!
I shred the horn meat. In future videos, I'll show you other methods to serve the 6-7 muscles including the faux money muscle. I can only talk so much in a 20 minute video and have many hours of knowledge to share. Thanks for your support and kind words. Please tell your friends about my channel and let me know if my methods work for you.
You got TWO smart watches on? Damn you must be hella smart!
Actually one measured blood pressure but is otherwise useless!
Now you're just showing off. I would too haha
Thanks for stopping by Jason
Thank you for passing on your knowledge.
You're very welcome Art