Barbecue brings people together. It gives the people time to visit with each other more. People just kind of slow down to speak to one another and look at the bright side of life. A lot of people don’t realize what a wonderful feeling that is - Tootsie Tomanetz, Snow’s BBQ
Harry Soo: Mad scientist of brisket Snow: we just smoke it til it looks good, wrap it and take it off when it has the right amount of jiggle 🤷♂️ lol Love it Harry! Keep the info coming!
i remember in the late 70s if you used mustard for a binder they run you out of town lol now its a go to staple. another great video harry. brisket love.
I mostly cook Walmart briskets because of cost and they come out great. Using your tips, plus a couple of my own I make it jiggle like jello and taste great.
Eureka! First of all congratulations for the success The brisket looks awesome! In my personal experience, low marbled briskets dry out on long rests, but you have found a strategy to make it work for the better. You are a master.
Hi Harry, I watched your ribeye steak SCA vid and you used Phosphate TR and Accent on your steak before you put your Moola beef rub. Would the phosphate TR and Accent also help a brisket? Thanks for all your help!
Prime dropped to $3.48 a lb in Sams this week in Calif. so I prefer to cook Prime instead of Choice. I'm not such a good cook like Clay to get great results from Select.
What does the blooming step do by keeping it out for 4 hours with your rub on it before putting it on the fridge for 8 hours? I might have to try this. The cost of prime and choice is ridiculous now.
@@SlapYoDaddyBBQ I might have to try it. The price of brisket is terrible. I either have to learn how to make select taste like prime or start doing poor man’s brisket (Chuck roast).
Awesome work, Harry! I feel like a missed a detail. After the tallow wrap, but before the rest at what temp did you finish cooking the brisket in the oven?
I watch you do a test using lard and tallow you pick lard , I wonder if you did another brisket the same way but using lard would it come out even better.
That was a great run Harry that looks like a prime hahaha 🤣 I picked up a trick using 50/50 mustard and pickle juice and I won’t go back to straight mustard binder It was just way better I can’t explain it but bonded better and a lot more even and produced more even bark the guy I got it from swore by it and IMO he was right
I have many a BBQ brother and sister who swear by this method. I think a little vinegar and water makes for more complexity in the crust regardless of the seasoning used.
Probably a stupid question. During the wrap phase, did you let it get to a certain temperature 195-205 degrees? Or was it strictly 3 hours or until crust was set?
Honestly Harry I think that you're a true PIT MASTER I had to watch this video 3 TIMES only because I didn't want to miss anything you said if I can give you 100 thumbs up I would very nice BRISKET 👍
Hi Harry quick question, I know you prefer to use butcher paper but if/when you use foil do you make a small cut in the foil to let it vent during the resting period inside a cooler? Or will you be fine leaving the foil alone during that whole time, thanks in advance!
My wife and I were shopping and saw several cookbooks. Your episode of "what to do with leftover brisket" came to mind. I was wondering if you have thought about assembling different recipes with your leftovers? Some ideas you present seem very easy while being very different from what we normally make.
I'd cook a select brisket if it was significantly cheaper than a choice brisket. In Minnesota, Wal-Mart charges $3.96lb for select. Costco charges $3.99lb for choice.
Harry - how about using the trim the bbq pits are most likely to use? They would leave a hell of a lot of fat on - maybe that translates into more flavour. More beef fat rendering throughout the process cannot be a bad thing - particularly considering the flavour of the pit smoke overall during the cooking process. They are taking a generally far less interpretive and analytical approach - maybe some perspective taking is needed. Just a thought. You definitely have loads more knowledge and ability - if it's not as good, I feel something is being lost. Maybe more simplicity - hard for people like us with passion and analytical brushes.
@@SlapYoDaddyBBQ Harry and I thank you. Still want you to move to Texas red raider and keep producing these videos. I’ve learned so much from you. Can’t wait for you and Malcolm or Heath to do a video together.
The amount of money you save from buying select but the tons of added time to me doesn’t justify the savings. I’ll buy prime still. 😊 but if I am desperate Harry I might add a few of the tips you showed.
I.N.C.R.E.D.I.B.L.E!!!!!!!!! 😍😍😍
Barbecue brings people together. It gives the people time to visit with each other more. People just kind of slow down to speak to one another and look at the bright side of life. A lot of people don’t realize what a wonderful feeling that is - Tootsie Tomanetz, Snow’s BBQ
Wow. This is the best looking select brisket result I’ve ever seen. So juicy.
Thanks for watching
So...about time to try it with a prime? Keep elevating Coach! Never stop learning.
Sure, give it a go and let me know
Amazing results Harry. That brisket looks freaking delicious!
Thanks John!
That brisket looked so good I shed a tear
Me too! th-cam.com/video/MI5AcTxFQmg/w-d-xo.html
Harry looks like you nailed it this time for sure. Thanks for sharing your techniques.
Thank you! Cheers!
Harry Soo: Mad scientist of brisket
Snow: we just smoke it til it looks good, wrap it and take it off when it has the right amount of jiggle 🤷♂️ lol
Love it Harry! Keep the info coming!
Yes, I suspect that what Clay Cowhill who does Snow's brisket will say to me!
Looks fantastic! I'm happy to see your hard work, and detailed process pay off👍 Mr. Beans definitely enjoyed it too!
Happy to oblige
Harry, you sir are numero uno. No one I mean no one is even close.
Thanks so much for your support and kind words Daniel! It means a lot to me!
I sincerely appreciate all the work you do to do these videos. You are the man! Give Mr Beans a hug for me. 🐕
You got it
Wow! Congratulations 7👏👏👏👏👏👏👏
Thanks
Great job, sir! Thank you for your diligence!
My pleasure!
I appreciate your labors! Thx for the education.
Thanks Harry!! You gave me something to improve my brisket and to experiment with!!
Fantastic!
i remember in the late 70s if you used mustard for a binder they run you out of town lol now its a go to staple. another great video harry. brisket love.
Brisket love back at ya Scotty!
An outstanding looking brisket. Cheers to you and Mr. Beans, Harry! ✌️
Thanks Dwayne!
I mostly cook Walmart briskets because of cost and they come out great. Using your tips, plus a couple of my own I make it jiggle like jello and taste great.
Great to hear
Eureka! First of all congratulations for the success The brisket looks awesome! In my personal experience, low marbled briskets dry out on long rests,
but you have found a strategy to make it work for the better. You are a master.
I humbly try to gain wisdom through practice!
Outstanding, sir! Will have to try this when stuck with a choice brisket.
Give it a go and let me know how it came out
The way you turned off the oven off and on how much time between off and on thank you so much for all you do
275F for about 2 to 3 hours until bamboo skewer probe tender
Now i will have to try it as i have never had juicy success with my briskets.
Here are more ideas
th-cam.com/play/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd.html
Awesome! These videos have been fun to watch & even better now that beef prices are so high. 🍻
I think they are down a bit now at $5:50 for brisket
@@SlapYoDaddyBBQ - That’s probably cheap for California, but still high for the rest of us. You’re used to it. Lol!
Hi Harry, I watched your ribeye steak SCA vid and you used Phosphate TR and Accent on your steak before you put your Moola beef rub. Would the phosphate TR and Accent also help a brisket? Thanks for all your help!
Yes I will
Great info Harry! Thanks for posting.
Glad it was helpful!
Great job Harry! Looks delicious
Thanks!
Stellar Job - as always!
Thanks so much! It was fun!
I wonder if this would be helpful with doing a choice brisket or no?
Prime dropped to $3.48 a lb in Sams this week in Calif. so I prefer to cook Prime instead of Choice. I'm not such a good cook like Clay to get great results from Select.
Im going to try this with turkey
What does the blooming step do by keeping it out for 4 hours with your rub on it before putting it on the fridge for 8 hours? I might have to try this. The cost of prime and choice is ridiculous now.
I think it lets the salt penetrate the microfibrils of brisket protein
@@SlapYoDaddyBBQ I might have to try it. The price of brisket is terrible. I either have to learn how to make select taste like prime or start doing poor man’s brisket (Chuck roast).
Yes!! I love this series 🙌
Thanks
Awesome work, Harry! I feel like a missed a detail. After the tallow wrap, but before the rest at what temp did you finish cooking the brisket in the oven?
275F to finish in the oven
Thank you, sir!
Great cook Harry
Thanks Matt!
I watch you do a test using lard and tallow you pick lard , I wonder if you did another brisket the same way but using lard would it come out even better.
yes, lard would be better
That was a great run Harry that looks like a prime hahaha 🤣 I picked up a trick using 50/50 mustard and pickle juice and I won’t go back to straight mustard binder It was just way better I can’t explain it but bonded better and a lot more even and produced more even bark the guy I got it from swore by it and IMO he was right
I have many a BBQ brother and sister who swear by this method. I think a little vinegar and water makes for more complexity in the crust regardless of the seasoning used.
What was the finally internal after taking it out the oven after 8 hours rest
I don't use internal temp and use a bamboo skewer to gauge doneness.
Probably a stupid question. During the wrap phase, did you let it get to a certain temperature 195-205 degrees? Or was it strictly 3 hours or until crust was set?
I wrap when crust/bark sets. I lock my watch and Thermapen in the drawer as no time or temp is needed
@@SlapYoDaddyBBQ Thank you sir
Awesome!
Thanks for stopping by Cory
Honestly Harry I think that you're a true PIT MASTER I had to watch this video 3 TIMES only because I didn't want to miss anything you said if I can give you 100 thumbs up I would very nice BRISKET 👍
Happy to help!
Hi Harry quick question, I know you prefer to use butcher paper but if/when you use foil do you make a small cut in the foil to let it vent during the resting period inside a cooler? Or will you be fine leaving the foil alone during that whole time, thanks in advance!
For comps I use foil. For backyard, either works. After cooking, I cut open the foil to stop residual cooking
@@SlapYoDaddyBBQ Appreciate it Harry, thank you and Happy Thanksgiving!
Excellent Man
Many many thanks
My wife and I were shopping and saw several cookbooks. Your episode of "what to do with leftover brisket" came to mind. I was wondering if you have thought about assembling different recipes with your leftovers? Some ideas you present seem very easy while being very different from what we normally make.
How about these Frank?
Brisket Bunt Burrito - th-cam.com/video/CMP6divxLJ8/w-d-xo.html
Brisket Mexican Pie - th-cam.com/video/Uj3jl9PehZs/w-d-xo.html
Brisket Sushi - th-cam.com/video/j02p-CRixiI/w-d-xo.html
Brisket Cottage Shepherd’s Pie - th-cam.com/video/MmonJvAL5xY/w-d-xo.html
Brisket Cottage Shepard’s Pie 2 - th-cam.com/video/2Bdked_eabA/w-d-xo.html
Brisket Bourguignon - th-cam.com/video/zyhbvcWoZwc/w-d-xo.html
Brisket Lasagna w Wonton Skins - th-cam.com/video/8VIpLbRhqeU/w-d-xo.html
Brisket Eggrolls - th-cam.com/video/9UewHSJyN9g/w-d-xo.html
Brisket Potato Pie - th-cam.com/video/aD3MzFV3300/w-d-xo.html
Instapot Brisket Calderata - th-cam.com/video/F9ld_2eZfDI/w-d-xo.html
Chicken Fried Brisket - th-cam.com/video/hnIbr_uzcf0/w-d-xo.html
Whole Fried Brisket - th-cam.com/video/RNzBOxrCsDw/w-d-xo.html
Crawfish Boil Brisket - th-cam.com/video/W81WE3fkgN8/w-d-xo.html
Buttermilk Brisket - th-cam.com/video/v8VUxwHb0Uw/w-d-xo.html
You should make a cookbook and sell it from your website and youtube. You are super creative.
@@SlapYoDaddyBBQ Can I be so bold and ask that you make a playlist? and perhaps call it "Leftovers"?
@@johnsmith-sv1vr Will do!
@@fk319fk OK.
Yay 😀
Yay!
THIRTY (30) three-oh!?!? Man. It does look tasty 😋
It won’t get food contamination if I leave it out for that long and put it in fridge?
Watch the internal temps. The danger zone is 40F to 140F. Can be legally out for 4 hours.
What if you did this same process with a high prime brisket?
I would NOT. TMW (too much work) :-)
At this point, I'm almost certain Harry uses beef tallow as lotion
LOL! I will sell my Slap Skin Moisturizer and make a boatload of cash!
My wife just told me that's actually a thing and that she does it. Ha.
I read that she goes hot then tapers the temperature down.
I think it starts a 300 and finishes in the low 200s.
I will have to do a 24 hours at Snows to find out more!
Are you using beef or pork tallow?
Beef tallow but pork lard salted is much better results
Tallow v Lard Injection @ 101.5F - th-cam.com/video/lCpWbVGRltk/w-d-xo.html
Dang another great vid. I wanna try it but lots of details to this cook
Labor of love to create a fantastic Select grade brisket!
Harry, Denny O here, I'm surprised that there was not so much of a fat thickness line in between the point and the flat!
depends on the breed and cow. some have a lot and some have little. Best to have little
Does Snow' cookie fat side down?
I think it's up
I'd cook a select brisket if it was significantly cheaper than a choice brisket. In Minnesota, Wal-Mart charges $3.96lb for select. Costco charges $3.99lb for choice.
Go with what brings you most joy!
Curious; you didnt inject?
Nope. Snows does not inject
Mr. Beans says, Plate licking good.
Mr. Beans is DA BOSS!
Like 372
very nice video！😉👍✨
Thank you very much!
Harry - how about using the trim the bbq pits are most likely to use? They would leave a hell of a lot of fat on - maybe that translates into more flavour. More beef fat rendering throughout the process cannot be a bad thing - particularly considering the flavour of the pit smoke overall during the cooking process.
They are taking a generally far less interpretive and analytical approach - maybe some perspective taking is needed. Just a thought. You definitely have loads more knowledge and ability - if it's not as good, I feel something is being lost. Maybe more simplicity - hard for people like us with passion and analytical brushes.
Yes, there are many ways to reach perfection and I plan to try them all as I am a lifelong student of BBQ
@@SlapYoDaddyBBQ Great answer!
30 hours Harry. Dedication for a select. Well done, but I’ll pop for a choice or prime.
Labor of love for mastering a Select grade brisket. I'm quite OCD!
@@SlapYoDaddyBBQ Harry and I thank you. Still want you to move to Texas red raider and keep producing these videos. I’ve learned so much from you. Can’t wait for you and Malcolm or Heath to do a video together.
@@Crusader158 Go Red Raiders!
The amount of money you save from buying select but the tons of added time to me doesn’t justify the savings. I’ll buy prime still. 😊 but if I am desperate Harry I might add a few of the tips you showed.
Prime is the way. I concur!
🤤🤩🔥💯💯💯🎉🙌🏽🙌🏽
😋😋😋😋😋😋😋
First comment! :-)
Woo Hoo!
I don’t think she’s cooking on a pellet oven
She cooks over open coals.
LOL! It's a brick offset
th-cam.com/video/MI5AcTxFQmg/w-d-xo.html
Lord… can’t duplicate when (1) using the wrong cooker, (2) Cooking it upside down, (3) the word “bloom” has never been used in Texas BBQ.
Hats off to the grand lady of BBQ, Tootsie!
Seems like the quest for perfect brisket is getting more and more complicated.
For Select grade, I had to try and try again. I can do a Choice or Prime fine but the Select was something I needed to master!
Never wrap a select brisket with paper. Use foil.