I'm a huge believer in what you say about cooking with love, and showing love and respect to the animal. AND love and respect for the ones you are preparing food for. Great video Harry!
Agreed. My grandmother never considered herself a great cook. My five other male cousins and I disagreed wholeheartedly. Looking back, it was likely because she’d start cooking at first AM for a supper we would eat at 3PM on Sunday. Just hours of love ❤️ Harry, you’re channel is great buddy. Cooking with love and time. Glad I found you in the mess of Pit Boss and Meat Church vids lol
Harry, It is a real pleasure watching your videos. Your message and positive attitude is always on point. I recently purchased a ys640s. Been watching you and tweeking my skills through your TH-cam channel..Thank you for sharing.
HI Harry Just a quite note. I first saw you as Strictly Dumpling, and have been a subcriber ever since. I appreciate your help spreading BBQ love. I have enjoyed BBQ since I was a boy. I got to agree. Cook with love for your family and friends
I think it's awesome that you try different methods. Not too many videos of pros going above and beyond to bring us new ways of bbqing.. Please keep em coming.
You're my hero I've been following you for year I'm a steak lover I cooked a steak following your instructions and I couldn't believe what I've been missing for years
As a city guy with nowhere to BBQ I've been watching a lot of these vids lately and I can say even though a lot of the info was repeated i learned more from this vid than any other. I might have to move or something, I wanna try some of this stuff =D
Another great video Harry. I was just at Franklin BBQ last week for the first time and recently watched you and T-Roy's video on it and you guys were spot on with your remarks. Here's a video idea for ya: I'd love to see how you do some black belt "hot and fast" ribs on the WSM at 275-300. I like to do em around this temp no wrap 3-4 hrs St. Louis and put sauce cut with mango nectar at the end to tack up on my WSM. Cheers and keep making videos
Thanks Sam. Aaron is amazing in his consistency to crank out 100+ briskets daily flawlessly. I have a hot fast ribs video done on my Pit Barrel Cooker if you want to see my Ribs Playlist
I've just come across your channel. It's extremely informative and it's obvious you love what you do. Thanks for the videos and keep providing us with that good content!
"Your energy which comes from your heart flows through your body and into your meat!" "Slapyodaddy rub is Beyonce and ground celery seed and black pepper is the rest of Destiny's Child." What a roller coaster of emotions!!!
Harry, thank you for the experiments and sharing your considerable knowledge. They save the rest of us a lot of time, energy and money. I'm going to order some rub as a way of saying thank you and to hopefully up my game. Best regards,
Thanks for your support and buying my rubs which part proceeds from my BBQ business benefits Operation Homefront (troops, families, veterans), Save The Children, and Operation BBQ Relief charities. Also used to help at-risk youth programs like this th-cam.com/video/DmAvxIQi7aw/w-d-xo.html. The food cooked in my videos is packed in 28-oz commercial microwavable containers and given frozen to law enforcement, firefighters, and medical personnel. If you work in these areas and live in Los Angeles, you're welcome top pick up some food. :-)
Love your video's Harry. I have not had a bad cook in some time since watching you. Just invested in a over insulated Gravity Feed smoker. So that and my Weber combination kettle and WSM will be my goto for now on. Thanks again.
Man Harry I love your outlook on cooking. I truly believe everything we do should be done with love. Great video brother. Smoke ring was insane on those briskets. What temp did you cook at?
Soo Sifu: Happy Sunday to you and the ohana, which includes Mr. Beans! Both your briskets looked great and I can see from the expression of Mr. Beans, it was delicious. Thank you for showing the experiment of the butter aging on the brisket and letting us learn from it. Looking forward to your future videos! Best wishes and regards to you, and the loved ones. Aloha, Sifu! 🧧🤙🌺🥩🥢🍗
Would a butter aged brisket pass kcbs check in / rules for no preseasoning? Just curious. I can see someone getting into the weeds about the butter imparting a flavor. Fun the none the less and I'm glad you did it, because I don't have the space to hold one. Thanks Harry.
I would not try this at a KCBS contest as the application of butter could be considered a marinate or rub. You know how it goes when people find out you're doing something different and God help you if you win and they find out you smothered your brisket in butter 35 days before the contest!
I think your message is very much an Asian one. In most Asian families including my family, we never tell each other that we love each other. My mom has never said those words to me once in 35 years. But I know that she does because it comes out in her cooking. And yes 100%...I can never make my cooking come out like my mom's. I think that is a part of why I'm interested in cooking, it's to show other than I love and care, even if I never say it. Cheers Harry.
There is only so much sand in the hourglass of life and the sand will run out before you know it. Yes, it may be uncomfortable at first. Remember we as Homo Sapiens do crave physical touch to connect emotionally and spiritually,. I think the Greeks called it agape love. Do what I did to teach that each of my family members has a quota to fill of hugs every month. Start with one hug a week and work your way to at least one every day (being safe during COVID of course)
Also Harry, I see that just before you wrap your brisket, your poring beef broth; are you doing both beef broth and pouring taleo; or are you just using beef broth? Thanks!!
Again, awesome presentation. How long do you let your brisket sit out before going on the smoker? You mentioned letting rub sit for 4hrs. Is that in the fridge I assume? it is said cold meat make for a better ring. Was that perfect smoke ring mostly from the celery seed or cold meat?
Go from fridge to smoker when you cook brisket. The smoke ring is the result of many black belt tips found in my videos. They all add up to produce championship brisket. Here is a list to watch when you have time. SRF comp brisket - th-cam.com/video/cfDqD65II6I/w-d-xo.html Comp Brisket - th-cam.com/video/Uo7ocTu9olc/w-d-xo.html Best Brisket Injections - th-cam.com/video/RpnIGw4vyPA/w-d-xo.html H-n-F Texas Brisket Baby Back M - th-cam.com/video/8gAXqos-aHE/w-d-xo.html Coaching brisket - th-cam.com/video/XXsVxK7VIcc/w-d-xo.html 10 Backyard Fundamentals - th-cam.com/video/kzWWpvJEpck/w-d-xo.html 12 H-n-F Fundamentals - th-cam.com/video/VUG9MvuCWBQ/w-d-xo.html 7 Fundamentals Weber Kettle - th-cam.com/video/IRwSk91PgUs/w-d-xo.html Ultra Low Slow - th-cam.com/video/QavVUpbV8ek/w-d-xo.html $220 Wagyu v $50 Angus - th-cam.com/video/1RAbLiBhx20/w-d-xo.html S&P v Moola Rub - th-cam.com/video/Ykdy0bv2JIU/w-d-xo.html Gold v Black SRF - th-cam.com/video/Vqqrc0g3JbQ/w-d-xo.html Umami Brisket - th-cam.com/video/d9YqXR9_fi4/w-d-xo.html Impossible 2-hour - th-cam.com/video/VVsE6-RYYB8/w-d-xo.html Instapot Brisket Calderata - th-cam.com/video/F9ld_2eZfDI/w-d-xo.html REDO 7 Fundamentals - th-cam.com/video/nKtpcBINwyA/w-d-xo.html Brisket Cooked in Butter - httpss://th-cam.com/video/tE46WFWXUD0/w-d-xo.html Brisket Aged in Butter - th-cam.com/video/MYmocZiho9U/w-d-xo.html
Please forgive my ignorance, but why trim the point and the "back" after the ageing process and not before? It seems that exposing the point and the back to the butter would be more conducive to the aging process.
He didn't put any butter on that area, so trimming before hand would have left that area exposed, which he would then have to cut off nice meat rather than fat.
It would have been even better if you would have just wet aged the other brisket in the original cryovac bag for the same amount of time.. Great Video Harry! I also got the BBQ Stars video series and I cant wait to watch your section!
Glad you enjoy these experiments John. Have not done a brisket yet. Here is my 4-way shootout. Umai v Cryo v Butter v Aged - th-cam.com/video/PHOwK74KOcI/w-d-xo.html Here are some steak age in butter videos 35-day Butter Age - th-cam.com/video/ZRBZKDkitU0/w-d-xo.html 60-day Butter Age - th-cam.com/video/zJSPHTKDDhk/w-d-xo.html 0-30-60 Butter Age - th-cam.com/video/K8g5q-mVBsM/w-d-xo.html Umai v Cryo v Butter - th-cam.com/video/yojZdWEDFoo/w-d-xo.html
@@SlapYoDaddyBBQ I've seen all of your videos lol. I really like that traditional dry aged flavor. Greg did one in an Umai bag that turned out great. Id like to see you do one. I love the flavor profile you get from your seasonings. I'm doing it the same way now. I also add some accent to mine as well. I'm a fan of msg lol.
Aha you missed the few seconds of it going in the fridge for over 30 days! I mentioned the Umai bag aging method which I've used on other steak videos on my channel
@@SlapYoDaddyBBQ ok..I noticed you putting it in the fridge but looked like you put it in the fridge without any bag? I'll look for your aging steak videos. Thanks for your videos!
@@SlapYoDaddyBBQI see. So you put it in the fridge only covered in butter, turned off the camera, took it out of the fridge, put it in a bag, put it back in the fridge, waited a month, took it out of the fridge, took it out of the bag, put it back in the fridge, and then filmed yourself taking it out of the fridge?
I would not reuse the butter nor the oxidized meat I trimmed off. Butter is about $2.25 a lb at Walmart so not worth reusing and risk having to call the CDC!
Harry thanks for the video, I had asked in a previous video about butter injections and if that would make a difference. Maybe also in that experiment salted vs unsalted? But as far as aging goes, do you find it to be worth it in general? I have seen so many youtube videos on aging with the Umai bags, butter aged, fish sauce aged etc and it seems like it really comes down to the meat quality on BBQ. Maybe it makes some difference on steaks but what are your thoughts on BBQ dry aging generally?
I've not tried butter in my brisket injections and I would guess that it would work. In general, I don't find the aging worth the effort for brisket as I feel you can get a superior result with better meat and championship cooking techniques. The only way to find out is to try so I fail so you don't have to! :-) For steaks and chops, I think the wet or dry aging works as you get a better result.
When you trimmed the oxidized meat, that may have been the most beautiful brisket I've seen. Why doesn't anybody separate the point from the flat at the start, to completely control both sections, and help prevent the over-drying of the flat? I've always wondered why pros don't separate, season, and then wrap some of the trimmed fat on top of the flat, so that it will render down into it.
3 hour argument and Jerry Springer fist fight like every other idea in BBQ. That's why I have 16 brisket videos so you can find a way that matches your cooking style
Please add this video to your brisket playlist! I've watched the entire playlist and now I'm searching for stragglers :) 13:34 "Which seasoning should you apply first and does it matter?" Pro tip folks!!
Thanks Chris. We should do a SD pitmaster collab. Any takers? Maybe drag Greg to join in? I need an excuse to head to SD to get away from my IT routine
Im pretty sure you're using whole celery seed. Im using the same with no issues. A friend of mine used organic celery seed. It looks larger and tastes very pungent compared to what I normally use.
Cook in foil phase until probe tender with bamboo skewer. Trust me and don't use internal temps. I've trained many students who have become Grand Champions with a bamboo skewer! :-)
I’m curious if some form of compound butter may have a different flavor profile after that long dry age of course it would have to be one that wouldn’t spoil before that dry aging really takes hold but yeah that’d be an interesting experiment
The one question I have is why, in competition BBQ, is the salt level so high? I like salt but I like tasting the food I’m eating. Every show I see they always make reference to the salt content of the meat. I just don’t understand that. Thank you.
The goal is to win a contest and cook to what judges will award the highest taste scores. As to why judges like salty food is probably when you eat up to 48 oz of meat in a 90 min judging session, you taste buds are jaded so the saltier entries taste better and score higher. Just my guess.
The purge contains pathogens that you don't want to get into your sink and the splash from your faucet will spread the purge over the sink and faucet handle. See science link in Description
Well harry I made a mistake...I put whole celery seed on my brisket instead of fine lol too late now though, brisket has been cooking for about 2 hours now 😄
Well Harry, I have to say I love your videos. I’m a central Texas man born and bread....still love here. Thanks for teaching so many good techniques! I’m an anesthesiologist and feel like I don’t have enough time around the smoker! Wife and I have done the BBQ tour of Texas, hitting all the major places....your bbq looks just as good! Too bad TH-cam doesn’t have coding for taste. #Smokeygoodness.php Thanks for the great videos.
@@Nunyobidne55 Thanks for stopping by. You must balance putting people to sleep versus being around your smoker. Lots of wonderful places in Texas and I am working my way through the 5,000 places since I left Lubbock in the 80's after Texas Tech. Pinkersons Houston - th-cam.com/video/cQ3YqfrMNBI/w-d-xo.html Houston v Austin - th-cam.com/video/j0Dqz29l_o8/w-d-xo.html Franklin Pits - th-cam.com/video/ebCGuEZPCOE/w-d-xo.html Franklin Feast - th-cam.com/video/W7kh9P9V3UM/w-d-xo.html Pecan Lodge & Lockhart - th-cam.com/video/_828pVm6Nc4/w-d-xo.html
I don't think it's about the taste Harry, it's about the Pineapple containing bromelain, a mixture of two protein-digesting enzymes (called proteases), a corrosive chemical that breaks down amino acids (that's why pineapple is an effective and delicious meat tenderizer). I heard it's great to marinade steak but only for 30 minutes (depending on thickness of course) but if it were to be on a brisket how long would be a good time?
This one is butter aged so there is no desiccation or drying out the brisket since it was covered in butter. I'll have to do an Umai bag brisket aging video in the future. Thanks for stopping by.
The Butter age didn't come apart when you did the "Tender pull Test". It appeared to be much more fatty in an unpleasant way. Was this a Fig Newton of my imagination? Thank you John 14:6
@@SlapYoDaddyBBQ , thank you for answering, it is the essence of customer service. And for me (63years) to experience it, sadly seems rare. You mentioned Kansas City in your weekly activities example. Although I live now in Colorado Springs I have many fond memories of KC both KS & MO. And I still have family there. Harry, have a Wonderful Week. Christopher (Pher)
Where do you buy your briskets? I find that if I buy them at Sam's club or Costco, they are so full of fat that they cook very quickly and have very little meat to them.
So you were able to pull the conventional apart using just fingers and you were not able to pull the butter apart. Yet, you gave tenderness to the butter brisket. Can you say biased?
Me bad as hard to hold a camera in one hand, talk, pull meat, and eat at the same time. Yes, my video editing is also pretty crappy also. Please invest 35 days and try it and let me know what your results are like.
I'm a huge believer in what you say about cooking with love, and showing love and respect to the animal. AND love and respect for the ones you are preparing food for. Great video Harry!
Thanks Roger! More videos twice a week so please check back.
Agreed. My grandmother never considered herself a great cook. My five other male cousins and I disagreed wholeheartedly. Looking back, it was likely because she’d start cooking at first AM for a supper we would eat at 3PM on Sunday. Just hours of love ❤️
Harry, you’re channel is great buddy. Cooking with love and time. Glad I found you in the mess of Pit Boss and Meat Church vids lol
I love the way the meat sounds as it's being cut sounds so succulent.
LOL! Me too. Please see my ASMR playlist
Thanks for the cook. I am trying my first Brisket this week, using a offset smoker. Wish me luck.
Good luck Tyrone!
Harry, It is a real pleasure watching your videos. Your message and positive attitude is always on point. I recently purchased a ys640s. Been watching you and tweeking my skills through your TH-cam channel..Thank you for sharing.
Fantastic!
HI Harry
Just a quite note. I first saw you as Strictly Dumpling, and have been a subcriber ever since.
I appreciate your help spreading BBQ love. I have enjoyed BBQ since I was a boy. I got to agree. Cook with love for your family and friends
Thanks for your support. Live, love, and barbecue!
Thank you . Mr. Beans looks like a youngster in this video. I appreciate you.
Hey Art, Mr. Beans just turned 12 and is still going strong in 84 human years old!
Another great video! Upping my BBQ game with all these tips.
Glad to hear it!
I think it's awesome that you try different methods. Not too many videos of pros going above and beyond to bring us new ways of bbqing..
Please keep em coming.
Thanks for stopping by where you will find 200 videos 30 Playlists to up you BBQ game via Harry's crazy experiments!
You're my hero I've been following you for year I'm a steak lover I cooked a steak following your instructions and I couldn't believe what I've been missing for years
Keep spreading BBQ love!
@@SlapYoDaddyBBQ I definitely will keep up the amazing work your spiritual frequency is out of this world that's why your bbq is so good 🤣🤣🤣
Here, Here Loso Luciano! I agree, Harry is the best!
Wow, Harry!! That was an incredible brisket.
Good eating! Thanks for watching my videos and taking time to leave me a comment!
As a city guy with nowhere to BBQ I've been watching a lot of these vids lately and I can say even though a lot of the info was repeated i learned more from this vid than any other. I might have to move or something, I wanna try some of this stuff =D
Here are more ideas to round out your training
SRF comp brisket - th-cam.com/video/cfDqD65II6I/w-d-xo.html
Comp Brisket - th-cam.com/video/Uo7ocTu9olc/w-d-xo.html
Best Brisket Injections - th-cam.com/video/RpnIGw4vyPA/w-d-xo.html
H-n-F Texas Brisket Baby Back M - th-cam.com/video/8gAXqos-aHE/w-d-xo.html
Coaching brisket - th-cam.com/video/XXsVxK7VIcc/w-d-xo.html
10 Backyard Fundamentals - th-cam.com/video/kzWWpvJEpck/w-d-xo.html
12 H-n-F Fundamentals - th-cam.com/video/VUG9MvuCWBQ/w-d-xo.html
7 Fundamentals Weber Kettle - th-cam.com/video/IRwSk91PgUs/w-d-xo.html
Ultra Low Slow - th-cam.com/video/QavVUpbV8ek/w-d-xo.html
$220 Wagyu v $50 Angus - th-cam.com/video/1RAbLiBhx20/w-d-xo.html
S&P v Moola Rub - th-cam.com/video/Ykdy0bv2JIU/w-d-xo.html
Gold v Black SRF - th-cam.com/video/Vqqrc0g3JbQ/w-d-xo.html
Umami Brisket - th-cam.com/video/d9YqXR9_fi4/w-d-xo.html
Impossible 2-hour - th-cam.com/video/VVsE6-RYYB8/w-d-xo.html
Instapot Brisket Calderata - th-cam.com/video/F9ld_2eZfDI/w-d-xo.html
REDO 7 Fundamentals - th-cam.com/video/nKtpcBINwyA/w-d-xo.html
Brisket Cooked in Butter - httpss://th-cam.com/video/tE46WFWXUD0/w-d-xo.html
Great video once again Harry! have you ever just used butter as the seasoning binder? Without doing the butter aging step?
Not yet!
Been washing brisket in the sink for years lol i watched my grandpa and father do it. I bleach the sink once a week
Another great video Harry. I was just at Franklin BBQ last week for the first time and recently watched you and T-Roy's video on it and you guys were spot on with your remarks. Here's a video idea for ya: I'd love to see how you do some black belt "hot and fast" ribs on the WSM at 275-300. I like to do em around this temp no wrap 3-4 hrs St. Louis and put sauce cut with mango nectar at the end to tack up on my WSM. Cheers and keep making videos
Thanks Sam. Aaron is amazing in his consistency to crank out 100+ briskets daily flawlessly. I have a hot fast ribs video done on my Pit Barrel Cooker if you want to see my Ribs Playlist
I've just come across your channel. It's extremely informative and it's obvious you love what you do. Thanks for the videos and keep providing us with that good content!
Thanks Pune for stopping by. If you like briskets, here are more videos when you have time.
SRF comp brisket - th-cam.com/video/cfDqD65II6I/w-d-xo.html
Comp Brisket - th-cam.com/video/Uo7ocTu9olc/w-d-xo.html
Best Brisket Injections - th-cam.com/video/RpnIGw4vyPA/w-d-xo.html
H-n-F Texas Brisket Baby Back M - th-cam.com/video/8gAXqos-aHE/w-d-xo.html
Coaching brisket - th-cam.com/video/XXsVxK7VIcc/w-d-xo.html
10 Backyard Fundamentals - th-cam.com/video/kzWWpvJEpck/w-d-xo.html
12 H-n-F Fundamentals - th-cam.com/video/VUG9MvuCWBQ/w-d-xo.html
7 Fundamentals Weber Kettle - th-cam.com/video/IRwSk91PgUs/w-d-xo.html
Ultra Low Slow - th-cam.com/video/QavVUpbV8ek/w-d-xo.html
$220 Wagyu v $50 Angus - th-cam.com/video/1RAbLiBhx20/w-d-xo.html
S&P v Moola Rub - th-cam.com/video/Ykdy0bv2JIU/w-d-xo.html
Gold v Black SRF - th-cam.com/video/Vqqrc0g3JbQ/w-d-xo.html
Umami Brisket - th-cam.com/video/d9YqXR9_fi4/w-d-xo.html
Impossible 2-hour - th-cam.com/video/VVsE6-RYYB8/w-d-xo.html
Instapot Brisket Calderata - th-cam.com/video/F9ld_2eZfDI/w-d-xo.html
REDO 7 Fundamentals - th-cam.com/video/nKtpcBINwyA/w-d-xo.html
Brisket Cooked in Butter - httpss://th-cam.com/video/tE46WFWXUD0/w-d-xo.html
SRF Gold - th-cam.com/video/yV8u8EaMKOY/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
Post Oak Brisket WSM-22 - th-cam.com/video/elcqORHL5rU/w-d-xo.html
Walmart Brisket - th-cam.com/video/fLSe6c7Hq0s/w-d-xo.html
Costco v Sams Brisket - th-cam.com/video/nADa1iS76G4/w-d-xo.html
"Your energy which comes from your heart flows through your body and into your meat!"
"Slapyodaddy rub is Beyonce and ground celery seed and black pepper is the rest of Destiny's Child."
What a roller coaster of emotions!!!
LOL! That's some deep thoughts going on there! :-)
Great video! I absolutely love your message and the positive attitude - the world needs more of it :)
I pass on to you so please pass it on to others
Harry, after the butter refrigerator, you trimmed off the (what you call the oxidized) do we need to and why? I love your videos 👏🐶
Oxidation means the meat is not good any more. Some oxidation is normal and should be trimmed off
Harry, thank you so much for all of your videos! Like as usual!What is the temperature/moisture in your fridge while aging? is it important?
Yes it is. I like 34 to 36F gor aging
Harry, thank you for the experiments and sharing your considerable knowledge. They save the rest of us a lot of time, energy and money. I'm going to order some rub as a way of saying thank you and to hopefully up my game. Best regards,
Thanks for your support and buying my rubs which part proceeds from my BBQ business benefits Operation Homefront (troops, families, veterans), Save The Children, and Operation BBQ Relief charities. Also used to help at-risk youth programs like this th-cam.com/video/DmAvxIQi7aw/w-d-xo.html. The food cooked in my videos is packed in 28-oz commercial microwavable containers and given frozen to law enforcement, firefighters, and medical personnel. If you work in these areas and live in Los Angeles, you're welcome top pick up some food. :-)
Love your video's Harry. I have not had a bad cook in some time since watching you. Just invested in a over insulated Gravity Feed smoker. So that and my Weber combination kettle and WSM will be my goto for now on. Thanks again.
Happy to hear you are spreading BBQ love Daniel
Man Harry I love your outlook on cooking. I truly believe everything we do should be done with love. Great video brother. Smoke ring was insane on those briskets. What temp did you cook at?
Thanks Eric. These were smoked around 250F to 275F.
Just found your channel have been binge watching it for hours !
Welcome Anthony. Remember my 3 to 1 Rule. Every 3 hours cooking, you get to watch 1 hour of videos!. Enjoy my channel and thanks for stopping by. :-)
Soo Sifu: Happy Sunday to you and the ohana, which includes Mr. Beans! Both your briskets looked great and I can see from the expression of Mr. Beans, it was delicious. Thank you for showing the experiment of the butter aging on the brisket and letting us learn from it. Looking forward to your future videos! Best wishes and regards to you, and the loved ones. Aloha, Sifu! 🧧🤙🌺🥩🥢🍗
Thanks Bill. Mr. Beans always enjoys my video shoots!
Great information. And I love your rubs by the way!
Thanks for your business where part sales proceeds benefit Operation Homefront, Save The Children, and Operation BBQ Relief charities
Would a butter aged brisket pass kcbs check in / rules for no preseasoning? Just curious. I can see someone getting into the weeds about the butter imparting a flavor. Fun the none the less and I'm glad you did it, because I don't have the space to hold one. Thanks Harry.
I would not try this at a KCBS contest as the application of butter could be considered a marinate or rub. You know how it goes when people find out you're doing something different and God help you if you win and they find out you smothered your brisket in butter 35 days before the contest!
Great Video Harry always informative and full of information and two nice looking briskets.
Thanks John!
I think your message is very much an Asian one. In most Asian families including my family, we never tell each other that we love each other. My mom has never said those words to me once in 35 years. But I know that she does because it comes out in her cooking. And yes 100%...I can never make my cooking come out like my mom's. I think that is a part of why I'm interested in cooking, it's to show other than I love and care, even if I never say it. Cheers Harry.
There is only so much sand in the hourglass of life and the sand will run out before you know it. Yes, it may be uncomfortable at first. Remember we as Homo Sapiens do crave physical touch to connect emotionally and spiritually,. I think the Greeks called it agape love. Do what I did to teach that each of my family members has a quota to fill of hugs every month. Start with one hug a week and work your way to at least one every day (being safe during COVID of course)
Also Harry, I see that just before you wrap your brisket, your poring beef broth; are you doing both beef broth and pouring taleo; or are you just using beef broth? Thanks!!
I use beef broth to rehydrate the brisket. I also add beef tallow sometimes
What do you do with the oxidized trimmings? And you cover the fat side in butter as well right?
I trim and discard the oxidized parts
Its all about the beef consommé Harry, shit really works
Excellent Mr Soo.
Thanks Steve!
Again, awesome presentation. How long do you let your brisket sit out before going on the smoker? You mentioned letting rub sit for 4hrs. Is that in the fridge I assume? it is said cold meat make for a better ring. Was that perfect smoke ring mostly from the celery seed or cold meat?
Go from fridge to smoker when you cook brisket. The smoke ring is the result of many black belt tips found in my videos. They all add up to produce championship brisket. Here is a list to watch when you have time.
SRF comp brisket - th-cam.com/video/cfDqD65II6I/w-d-xo.html
Comp Brisket - th-cam.com/video/Uo7ocTu9olc/w-d-xo.html
Best Brisket Injections - th-cam.com/video/RpnIGw4vyPA/w-d-xo.html
H-n-F Texas Brisket Baby Back M - th-cam.com/video/8gAXqos-aHE/w-d-xo.html
Coaching brisket - th-cam.com/video/XXsVxK7VIcc/w-d-xo.html
10 Backyard Fundamentals - th-cam.com/video/kzWWpvJEpck/w-d-xo.html
12 H-n-F Fundamentals - th-cam.com/video/VUG9MvuCWBQ/w-d-xo.html
7 Fundamentals Weber Kettle - th-cam.com/video/IRwSk91PgUs/w-d-xo.html
Ultra Low Slow - th-cam.com/video/QavVUpbV8ek/w-d-xo.html
$220 Wagyu v $50 Angus - th-cam.com/video/1RAbLiBhx20/w-d-xo.html
S&P v Moola Rub - th-cam.com/video/Ykdy0bv2JIU/w-d-xo.html
Gold v Black SRF - th-cam.com/video/Vqqrc0g3JbQ/w-d-xo.html
Umami Brisket - th-cam.com/video/d9YqXR9_fi4/w-d-xo.html
Impossible 2-hour - th-cam.com/video/VVsE6-RYYB8/w-d-xo.html
Instapot Brisket Calderata - th-cam.com/video/F9ld_2eZfDI/w-d-xo.html
REDO 7 Fundamentals - th-cam.com/video/nKtpcBINwyA/w-d-xo.html
Brisket Cooked in Butter - httpss://th-cam.com/video/tE46WFWXUD0/w-d-xo.html
Brisket Aged in Butter - th-cam.com/video/MYmocZiho9U/w-d-xo.html
May I ask why did you cut out the fats before aging? Wouldn't it be better to cut them out after aging?
Facia and silver skin removed. Fat cap was intact. I wanted the butter to touch the meat area
Have you ever tried to go a gas grill brisket smoke using indirect heat and smoke tube with pellets?
No I have not but I have many pellet head friends who swear by the Smoke Tube gadget.
@@SlapYoDaddyBBQ do you know of any low cost smokers that still get the job done?
Please forgive my ignorance, but why trim the point and the "back" after the ageing process and not before? It seems that exposing the point and the back to the butter would be more conducive to the aging process.
I'll try that next time. Thanks for watching
He didn't put any butter on that area, so trimming before hand would have left that area exposed, which he would then have to cut off nice meat rather than fat.
It would have been even better if you would have just wet aged the other brisket in the original cryovac bag for the same amount of time.. Great Video Harry! I also got the BBQ Stars video series and I cant wait to watch your section!
Thanks. Will add to my to do list. I think you will like my crazy nuts 15 recipes and 20 videos on BBQStars.com
Two questions
1. Salted or unsalted butter?
2. Did you smoke the briskets fat side down?
Salted and fat cap down
Another great educational video!!! Wish I lived closer to take your class.
Hey Gary maybe one day I'll be at a city near you. You never know. I have students who fly in for classes as I'm close to several airports
@@SlapYoDaddyBBQ : Sounds good Harry !!!
That celery salt really helps build a great smoke ring.
I also like the flavor. Some folks don't like celery so skip if if your guests don't care for celery.
Harry Soo i love the flavor of celery. It’s regularly used in a mirepoix for roasts for a reason. I always include it in my rubs.
I hope you do one in an Umai bag. I love these experiments!
Glad you enjoy these experiments John. Have not done a brisket yet. Here is my 4-way shootout.
Umai v Cryo v Butter v Aged - th-cam.com/video/PHOwK74KOcI/w-d-xo.html
Here are some steak age in butter videos
35-day Butter Age - th-cam.com/video/ZRBZKDkitU0/w-d-xo.html
60-day Butter Age - th-cam.com/video/zJSPHTKDDhk/w-d-xo.html
0-30-60 Butter Age - th-cam.com/video/K8g5q-mVBsM/w-d-xo.html
Umai v Cryo v Butter - th-cam.com/video/yojZdWEDFoo/w-d-xo.html
@@SlapYoDaddyBBQ I've seen all of your videos lol. I really like that traditional dry aged flavor.
Greg did one in an Umai bag that turned out great. Id like to see you do one. I love the flavor profile you get from your seasonings. I'm doing it the same way now. I also add some accent to mine as well.
I'm a fan of msg lol.
So you wrapped in foil only? Looks really good.
I use foil when I use a liquid mop. If no liquid mop, paper is OK
Loved this video Harry! I'd love to see a 45 day umai dry aged brisket! Also how does your pellet smoker compare to your WSM's in flavor?
I prefer Jealous Devil with wood chunks in my WSM for flavor versus the standard pellets
Harry's brisket is the best! I've tasted it! OMG yumm!
Thanks for stopping by
Did I miss it? How did you do the actual aging? What bag?
Aha you missed the few seconds of it going in the fridge for over 30 days! I mentioned the Umai bag aging method which I've used on other steak videos on my channel
@@SlapYoDaddyBBQ ok..I noticed you putting it in the fridge but looked like you put it in the fridge without any bag? I'll look for your aging steak videos. Thanks for your videos!
@@SlapYoDaddyBBQI see. So you put it in the fridge only covered in butter, turned off the camera, took it out of the fridge, put it in a bag, put it back in the fridge, waited a month, took it out of the fridge, took it out of the bag, put it back in the fridge, and then filmed yourself taking it out of the fridge?
No bag for the butter aged brisket while in fridge
Butter on brisket, into fridge uncovered except for the butter for 30+ days, out of fridge afterwards and into the pit after trim and seasoning
I still have way to go before I'm "proud" of my brisket,but you saved me from attempting this, so Thank You!..:)
Take the baby steps and practice makes perfect
Did you coat the underside of the brisket? If not why?
Protected by fat cap so no need
Your videos are always top notch. I hope you cook bbq forever! I'm a firm believer in cooking with love too! Keep up the great work. #bravozulubbq
Thank you for your support and kind words! I will keep posting as best as I can.
I am hungry now. Lol I definitely wanna try this. And u went to texas tech? Lol i live here in lubbock attending tech now
Guns Up Joe! Go Red Raiders!
Harry Soo Raaaaaaaaaiiiiidrrrrr .......
What do you do with the used butter? Is it still edible for other purposes? And the oxidized meat trimmings, canthey be used for making stock?
I would not reuse the butter nor the oxidized meat I trimmed off. Butter is about $2.25 a lb at Walmart so not worth reusing and risk having to call the CDC!
Harry thanks for the video, I had asked in a previous video about butter injections and if that would make a difference. Maybe also in that experiment salted vs unsalted?
But as far as aging goes, do you find it to be worth it in general? I have seen so many youtube videos on aging with the Umai bags, butter aged, fish sauce aged etc and it seems like it really comes down to the meat quality on BBQ. Maybe it makes some difference on steaks but what are your thoughts on BBQ dry aging generally?
I've not tried butter in my brisket injections and I would guess that it would work. In general, I don't find the aging worth the effort for brisket as I feel you can get a superior result with better meat and championship cooking techniques. The only way to find out is to try so I fail so you don't have to! :-)
For steaks and chops, I think the wet or dry aging works as you get a better result.
@@SlapYoDaddyBBQ thanks Harry!
When you trimmed the oxidized meat, that may have been the most beautiful brisket I've seen.
Why doesn't anybody separate the point from the flat at the start, to completely control both sections, and help prevent the over-drying of the flat?
I've always wondered why pros don't separate, season, and then wrap some of the trimmed fat on top of the flat, so that it will render down into it.
Also, why wouldn't someone trim off the fat cap in one big fat blanket, season underneath, and then place the fat cap back on top?
Sure some comp teams cook the point and flat separated
3 hour argument and Jerry Springer fist fight like every other idea in BBQ. That's why I have 16 brisket videos so you can find a way that matches your cooking style
Should i get that GMG or the new Traeger 780 pro. I need your advice Harry!! 🙏
There are many fine pellet cookers. I have the GMG.
So you dont butter the underside and I didnt see you trim the aged fat off of the bottom(the thick part)?
No need as the fat cap is like the "butter" that protects the flesh.
@@SlapYoDaddyBBQ I'm assuming you cut a layer of the fat cap off before smoking? Huge fan btw
fat cap stays on
Please add this video to your brisket playlist! I've watched the entire playlist and now I'm searching for stragglers :)
13:34 "Which seasoning should you apply first and does it matter?" Pro tip folks!!
Added!
I was about to enrage when you said "more information than you want to know" but you immediately saved it :-)
Great video as usual
If I get too deep, just fast forward! :-)
@@SlapYoDaddyBBQ no please add more information whenever you can
Those looked fantastic
Thanks Chris. We should do a SD pitmaster collab. Any takers? Maybe drag Greg to join in? I need an excuse to head to SD to get away from my IT routine
Im pretty sure you're using whole celery seed. Im using the same with no issues. A friend of mine used organic celery seed. It looks larger and tastes very pungent compared to what I normally use.
We are two brothers from celery mother!
Why didn't you leave the fat and silver skin on before aging it if you have to trim it afterwards? Wouldn't you save more meat if you waited?
I wanted to impart the butter flavor to the meat and I'm not sure if the butter flavor will go past the fat and facia.
Guns Up Harry👆 How long after wrapping did you continue the cook? Still at 275* ? What temp did you go to?
Cook in foil phase until probe tender with bamboo skewer. Trust me and don't use internal temps. I've trained many students who have become Grand Champions with a bamboo skewer! :-)
You sound so calm and show great experience.
Love is a universal energy that each of us has within to share with others. Thanks for stopping by
Thanks for sharing another great video, with a positive message. Cheers, Harry!
Love back at ya Dwayne!
The Destiny Child reference 😂😂😂
That clip was Amy's idea as she asked the question so my unplanned reply to my daughter ended up in the video! :-)
Harry, serious request: American vs Canadian smoked brisket.
Sure, where to find a Canadian brisket?
Great video. Way to remind everyone you're the champ!
Thanks for stopping by and watching my videos. I like to learn so I am happy you found my experiments useful.
Harry, are you going to (or have you in the past) use the dry aged trimmings off of the brisket for anything?
They looked sketchy so I tossed them
Great video Harry.... Thanks!
Thanks for stopping by Kevin
Love your videos. Keep up the hard work.
Thanks for stopping by Aaron.
I’m curious if some form of compound butter may have a different flavor profile after that long dry age of course it would have to be one that wouldn’t spoil before that dry aging really takes hold but yeah that’d be an interesting experiment
I would not recommend reusing the butter
I meant to use a compound butter as the the butter for the dry age but yeah I wouldn’t reuse it either way haha
What is that on the floor?
It's a dookie. Oops... it's a door stop
Smoked Brisket's one of my personal favorites.
Mine too. That's why I have almost 20 how-to cook brisket videos.
Butter and paper towel aged, yum
The one question I have is why, in competition BBQ, is the salt level so high? I like salt but I like tasting the food I’m eating. Every show I see they always make reference to the salt content of the meat. I just don’t understand that.
Thank you.
The goal is to win a contest and cook to what judges will award the highest taste scores. As to why judges like salty food is probably when you eat up to 48 oz of meat in a 90 min judging session, you taste buds are jaded so the saltier entries taste better and score higher. Just my guess.
Harry Soo thank you.
Whats is that black liquid with the yellow lid?
Maggi-liquid seasoning
You can find Maggi seasoning in most grocery stores. If not try an Asian store as it is a common item in Asian cooking
Why do you never wash a brisket in the sink?
The purge contains pathogens that you don't want to get into your sink and the splash from your faucet will spread the purge over the sink and faucet handle. See science link in Description
Butter brisket sound good! I want to eat it all. 🙂🥩🍻🍺
It was super delish but a bit of work. Glad you liked the video!
Looks delicious :p Thanks for spreading the love :p
Thanks for stopping by!
Well harry I made a mistake...I put whole celery seed on my brisket instead of fine lol too late now though, brisket has been cooking for about 2 hours now 😄
Yikes! Be sure to brush off as much as you can after cooking!
Where is Mrs Soo ?
Google her at Butchers Daughter BBQ. Also see Flower Trim Butt video for her rare on camera appearance on my channel!
Mama cooks with love lol
LOL!
I need to do a brisket
In case you run out of ideas, here are some ways
SRF comp brisket - th-cam.com/video/cfDqD65II6I/w-d-xo.html
Comp Brisket - th-cam.com/video/Uo7ocTu9olc/w-d-xo.html
Best Brisket Injections - th-cam.com/video/RpnIGw4vyPA/w-d-xo.html
H-n-F Texas Brisket Baby Back M - th-cam.com/video/8gAXqos-aHE/w-d-xo.html
Coaching brisket - th-cam.com/video/XXsVxK7VIcc/w-d-xo.html
10 Backyard Fundamentals - th-cam.com/video/kzWWpvJEpck/w-d-xo.html
12 H-n-F Fundamentals - th-cam.com/video/VUG9MvuCWBQ/w-d-xo.html
7 Fundamentals Weber Kettle - th-cam.com/video/IRwSk91PgUs/w-d-xo.html
Ultra Low Slow - th-cam.com/video/QavVUpbV8ek/w-d-xo.html
$220 Wagyu v $50 Angus - th-cam.com/video/1RAbLiBhx20/w-d-xo.html
S&P v Moola Rub - th-cam.com/video/Ykdy0bv2JIU/w-d-xo.html
Gold v Black SRF - th-cam.com/video/Vqqrc0g3JbQ/w-d-xo.html
Umami Brisket - th-cam.com/video/d9YqXR9_fi4/w-d-xo.html
Impossible 2-hour - th-cam.com/video/VVsE6-RYYB8/w-d-xo.html
Instapot Brisket Calderata - th-cam.com/video/F9ld_2eZfDI/w-d-xo.html
REDO 7 Fundamentals - th-cam.com/video/nKtpcBINwyA/w-d-xo.html
Brisket Cooked in Butter - httpss://th-cam.com/video/tE46WFWXUD0/w-d-xo.html
Some mukbang style cutting going on there.
LOL! ASMR too!
You work on tues and weds??/? What do you do for a living ?! Lol
I build datacenters for a living and barbecue on weekends
LinkedIn - tinyurl.com/y822ydho
www.slapyodaddybbq.com/contests/awards/
Well Harry, I have to say I love your videos. I’m a central Texas man born and bread....still love here. Thanks for teaching so many good techniques! I’m an anesthesiologist and feel like I don’t have enough time around the smoker! Wife and I have done the BBQ tour of Texas, hitting all the major places....your bbq looks just as good! Too bad TH-cam doesn’t have coding for taste. #Smokeygoodness.php
Thanks for the great videos.
@@Nunyobidne55 Thanks for stopping by. You must balance putting people to sleep versus being around your smoker. Lots of wonderful places in Texas and I am working my way through the 5,000 places since I left Lubbock in the 80's after Texas Tech.
Pinkersons Houston - th-cam.com/video/cQ3YqfrMNBI/w-d-xo.html
Houston v Austin - th-cam.com/video/j0Dqz29l_o8/w-d-xo.html
Franklin Pits - th-cam.com/video/ebCGuEZPCOE/w-d-xo.html
Franklin Feast - th-cam.com/video/W7kh9P9V3UM/w-d-xo.html
Pecan Lodge & Lockhart - th-cam.com/video/_828pVm6Nc4/w-d-xo.html
Could you try marinading a brisket in pineapple for 24 hours?
Too long. Not a fan of pineapple tasting brisket
I don't think it's about the taste Harry, it's about the Pineapple containing bromelain, a mixture of two protein-digesting enzymes (called proteases), a corrosive chemical that breaks down amino acids (that's why pineapple is an effective and delicious meat tenderizer). I heard it's great to marinade steak but only for 30 minutes (depending on thickness of course) but if it were to be on a brisket how long would be a good time?
Right . Maybe marinade it for an hour or two.
Try 30 minutes. If you buy the chemical, you won't get the pineapple taste. See my fruit tenderizer videos - th-cam.com/video/irLauL_N6Cw/w-d-xo.html
Harry, How are you not 400 lbs?? What do you do with all this meat you cook? I'm jealous!!
I donate my meat to law enforcement, firefighters, and medical personnel
Very interesting.. learned a lot. Thanks!!
Happy to help!
Great video, Harry. Did the dry aging add any of the intensified beef taste to the brisket as it does to steaks?
This one is butter aged so there is no desiccation or drying out the brisket since it was covered in butter. I'll have to do an Umai bag brisket aging video in the future. Thanks for stopping by.
good stuff harry
Thanks for the support Johnny
Saloomi? 🤔
Salumi!
I went up against you a few years back but the only thing I beat you on was the steak category
Good to hear from you Rich. Now after 200 videos on my channel you have hopefully have been able take a few walka
Excellent video !! :)
Thanks for stopping by
math class for food!
Asian guy with American cowboy hat doing Danish Dry aging method im confused xD
I don't think dry aging was invented by the Danish?
@@SlapYoDaddyBBQ No but butter dry aging is Do your research ;)
The Butter age didn't come apart when you did the "Tender pull Test". It appeared to be much more fatty in an unpleasant way.
Was this a Fig Newton of my imagination? Thank you
John 14:6
If it's not tender I should have cooked it longer. I amy do a repeat test
@@SlapYoDaddyBBQ , thank you for answering, it is the essence of customer service.
And for me (63years) to experience it, sadly seems rare.
You mentioned Kansas City in your weekly activities example.
Although I live now in Colorado Springs I have many fond memories of KC both KS & MO.
And I still have family there.
Harry, have a Wonderful Week.
Christopher (Pher)
Where do you buy your briskets? I find that if I buy them at Sam's club or Costco, they are so full of fat that they cook very quickly and have very little meat to them.
I shop at Sam's, Costco, and Restaurant Depot. Please see my video on how to select and buy meats. Good luck on your next trip to the store
Being from Texas, my heart breaks when I see you trim all the fat from the point. It does make a great hamburger though.
Nothing goes to waste
th-cam.com/video/ppLFWZfOtko/w-d-xo.html
I'd love to see you do a brisket with crushed up hot cheetos as the rub🤤🤤
i imagine the bark will taste like sh*t..
I used the Cheetos for my Chilean seabass and it came out great!
th-cam.com/video/eSO0czylRy0/w-d-xo.html
Good on seabass
th-cam.com/video/eSO0czylRy0/w-d-xo.html
@@SlapYoDaddyBBQ cool I'll check that out
I smoked the extra fat until it was rendered out like dry jerky and I gave it to my dogs.
I'm sure your dogs love it!
So you were able to pull the conventional apart using just fingers and you were not able to pull the butter apart. Yet, you gave tenderness to the butter brisket. Can you say biased?
Me bad as hard to hold a camera in one hand, talk, pull meat, and eat at the same time. Yes, my video editing is also pretty crappy also. Please invest 35 days and try it and let me know what your results are like.
Are you a Buddhist Harry? Thanks for the bbq love you rock!
Namaste my spiritual BBQ brother!