One day when your 99 + years and still cooking and winning competitions, one of your devoute students; maybe me...will do a homage to you! It will go something like this...Harry is well known for saying "black belt tip and Jerry Springer fist fight" let me begin...
@@alfonsoacastro LOL! Too funny! You made my day Fonzo. I will hereby pass on my Harry-isms to you so you can share with others as you see fit! I have dozens of Harry-isms of BBQ wisdom that folks have quoted me as saying so I collect them. I should make a video of them. My role is to show how I barbecue and not to tell you how to cook. Not as a preacher, but as a reflection of what I know - Harry Soo A wise pitmaster does enough. An unwise one either does too little or too much - Harry Soo There is no better way to express love than cooking tender moist barbecue - Harry Soo It's always about the Pitmaster and never the Pit or Meat - Harry Soo Remember to know the way, cook the way, and show the way I taught you - Harry Soo We will cook, eat, talk, argue, love, and dream BBQ together! - Harry Soo Life is brief, Live it with Intensity - Harry Soo When your stomach is full with good food, your heart can love - Harry Soo BBQ is medicine, it makes you feel better - Harry Soo BTU = BTU = BTU - Harry Soo
@@SlapYoDaddyBBQ BEYOND HONORED! YES! DO THAT VIDEO!. It would be hilarious and packed with Zen! Can't wait. Your sense of humor and wisdom would definitely make it a blast to watch!🤠
Harry, I didn't think I could have even more admiration and respect for you! Thank you for your honesty and expertise. You truly do spread BBQ love. Blessings with Aloha!
Hey Harry, thanks for giving us options. All you’ve done is proved that there is no wrong way and 100 different right ways to barbecue. Thanks for all that you share with all of us. The main thing I got from this one is., I will try and make a smaller brisket next time instead of looking for the 16 pounders. Hey to Mr B!
Harry, I am a BBQ Newbie. Your videos exposed how little I know about the art. I was amazed at the recipe for Tootsie's mopping sauce. It is exactly how my Dad made his, except he added a lemon. I have a new Green Mountain Grill. With your help, and other great Pitmasters on TH-cam I hope to cook with love. Best Regards
Excellent video every time. I prefer the point over the flat no matter how you cut it. I’m from Fort Worth and most people in Texas don’t know what burnt ends are so when I make them people really like them and think I have invented something new. It’s crazy.
Guns up from a former Red Raider! Love Pecan Lodge in the Fort Worth Dallas area. Will be seeing Baby Back Maniac in Dallas soon after this pandemic is under control.
Just goes to show you how much devotion, love and respect Harry 🤠 has for his fellow peers in the BBQ WORLD and us fans for doing this when he really didn't have to. It was done right in chapters 1, 2 and 3! Why does he win so many awards? He don't know how to quit! Respect and ❤ right back at ya Harry! Thanks for the time you put into your fans! No Jerry springer fight here! Hahaha!
It takes a big person to admit when they’re wrong, especially on TH-cam, so much respect Harry! Mistakes or not, all that BBQ from the other episodes came out looking amazing in a way that only a grand pit master of the universe could make it. In fact, I think I’d prefer the Harry twist on the recipe. That mop looked fantastic. If you ever quit your day job to open up a restaurant, I’m sure people would be lining up at three in the morning for a chance of getting their hands on your BBQ as well!
See your not like most other pitmaster envious you take advice as well give it.. the love of smoking. Your true to the game and keep it 💯. Thanks from San Angelo Texas
Harry, I hope others who watch you try the methods you teach! Just a report. I bought a half of a half of beef and the 7 pound brisket I got looked more like select grade than anything else. I watched both of your Snow's videos and followed your directions about 90%. My wife said it was the best brisket I have done so far!!! My Britney Spaniel, Moka Bean approved too. Thanks for such clear instructions on your demonstrations of various techniques. My food tastes better and I'm having more fun with confidence that what I cook is going to taste good! So thanks!
Harry, I followed your original Snow's video and used the mop. Best brisket I ever ate. I also used it on a big chuck roast using the same mop and wrap method and it was phenomenal.
Harry I Totally agree on your slice. If you just hack away the tip muscle is sliced the wrong direction and to most folks it just looks like a fat layer on the flat. I always separate the two muscles after cooking like you do - flat gets sliced tip gets cubed.
When we do catering for Calif. customers, they have no idea fatty v lean or moist v slice. So we tell them the cubes are Burnt Ends and get oooh ahhhh from the crowd of the morsels of brisket heaven. When we serve them all as slices, customers do not know the difference. Of course, we are in tri tip country and not many know what a brisket is much less how it should taste.
Nice job Harry. Thanks for clarifying the technique. I’ve eaten at Snows a few times.....sorry brother. I just went for the food not to figure out how they do it. I did however do some ribs and chicken using your Snows mop recipe. They were great.
Again, awesome honest video! I kind of like to slice it all together so I get point and flat in one bite, but I love burnt ends at restaurants. One more thing Harry, I have cooked 100s of briskets, and because of your tips and videos, they have become some of the best around. Appreciate everything you do!!
275 is way too high with a vertical smoker like that. With the Texas crutch? Weak sauce!!!! Thats not how we do it in Texas, at all!! Minimum 12 hours, minimum
It actually depends on the design relative to the smoke stack height and diameter. See my many Texas pit episodes on Klose and Moberg. David Klose Pits th-cam.com/video/2IkUdGKDv7U/w-d-xo.html Bill Dumas th-cam.com/video/Jq3rltHR7UI/w-d-xo.html Franklin Feast - th-cam.com/video/W7kh9P9V3UM/w-d-xo.html Franklin Pits - th-cam.com/video/ebCGuEZPCOE/w-d-xo.html Pecan Lodge & Lockhart - th-cam.com/video/_828pVm6Nc4/w-d-xo.html Pinkertons Houston - th-cam.com/video/cQ3YqfrMNBI/w-d-xo.html Houston v Austin - th-cam.com/video/j0Dqz29l_o8/w-d-xo.html Turkey Leg Hut - th-cam.com/video/9wt7iu2pfZ8/w-d-xo.html
Hot & Fast, Low & Slow hybrid method, Salt & Pepper only, no Mop, no rest. I will try 2-2-2 at 275, 250, 225 and see what happens. Thanks for redo video.
I've never been to Texas but if you're in Chicago Smoque has some pretty amazing brisket. I'm still learning to make a good one myself and I appreciate all the help you've given along the way.
Sounds great! I have Smoque on my list whenever I visit Chicago to teach the Weber masterclass with other instructors Weber Class 2017 - th-cam.com/video/uWKlZMN-lrE/w-d-xo.html Weber Class 2018 - th-cam.com/video/gA-C7ryiofU/w-d-xo.html Weber Class 2019 - th-cam.com/video/fC1Af_ZN3iM/w-d-xo.html
I'm in Australia and I do have a bucket list of where I would like to go for a BBQ trail that I think I would need 6 months to do it all. Snow's BBQ is at the top of my list as well as Franklin's but there are so many Great BBQ places to eat in TX it's unreal. Then you have the other states. Great video Harry hopefully you'll be opening your own BBQ place in SoCal
Please go eat at my student Lance Rosen's restaurant in Melbourne and get his book templesofbbq.com.au/ 2018 Perth Class - th-cam.com/video/RzcwljuK0dE/w-d-xo.html 2018 Perth Kids Q - th-cam.com/video/Mwga5k6kVBU/w-d-xo.html 2018 Nobu Leif Huru - th-cam.com/video/hJPbU7SlLhE/w-d-xo.html 2019 Perth Brew n Que - th-cam.com/video/u2wOyYg1fcg/w-d-xo.html Nobu Perth Leif Huru - th-cam.com/video/hJPbU7SlLhE/w-d-xo.html Jessie Rae Vegas - th-cam.com/video/t3aa9qldZ8o/w-d-xo.html Rollin Smoke Vegas - th-cam.com/video/J8iBlI2MC0M/w-d-xo.html Franklin Feast - th-cam.com/video/W7kh9P9V3UM/w-d-xo.html Franklin Pits - th-cam.com/video/ebCGuEZPCOE/w-d-xo.html Pecan Lodge & Lockhart - th-cam.com/video/_828pVm6Nc4/w-d-xo.html Pinkertons Houston - th-cam.com/video/cQ3YqfrMNBI/w-d-xo.html Houston v Austin - th-cam.com/video/j0Dqz29l_o8/w-d-xo.html Turkey Leg Hut - th-cam.com/video/9wt7iu2pfZ8/w-d-xo.html
I like the mop better from Episode #1 but that was a Prime. Episode #4 was a Select. I guess I have to do it again with mop v no-mop on the same grade! :-)
Of all the the great cooks you have ever done my Man, its humble pie. You make a tribute with parts 1, 2 and 3. Blood sweat n tears. Not to mention $$$. Yet you are humble enough to finish the race! Recognize what was wrong,, admit it and have an amazing attitude and smile. No wonder you win so much, you don't give up. Thats a True winner in my book Harry! Cheers! God bless and stay safe!
Harry, where do you get a 7lb brisket? Its just me and my wife. That size would be perfect! All I can find in San Diego are 13lb+ briskets, (checked costco, Vons, stator bros, S&F: all huge!!) Also...You are a humble man, that's partly why I enjoy watching you. The other part is your awesome teaching!!! U-DA-MAN.
Hi Harry, I love your Videos, not only are you a great Pit Master but you are a great teacher as well. You not only explain how to do something but you also explain the why. Can you recommend a good electric knife? Maybe add it to your site so that you get credit for a purchase.
Soo Sifu: Wishing you a great week ahead! You great a great job on this cookout! I admire you for learning from the mistakes, and adapting for the better! Without making the mistakes, how would we learn. You should have seen my mistakes when I first grilled spare ribs! Learning by trying, and from your lessons, I have improved - thank you! Best wishes and much 🧧, to you and the ohana, Sifu! 🌅🌺🤙🥩🍔🍗
I C Mr. Beans is a point guy also...picks it first! Thanks Harry. I just might try a couple of smaller briskets instead of one big one...more bark and faster cook!👍
You have to remember that with a large smoker like they have at snows, they can run a higher temp than a small smoker can. Lots more air moving in those massive pits.
@@SlapYoDaddyBBQMr Harry, did you ever get yourself a offset? Remember a couple years back you were going to put out another video on fire management for offset smokers? A badass video would be you & Mr Tuffy together showing offset fire management of course not on his Jambo but maybe a much small one where it more difficult to maintain a rather clean burn.
Hey Harry I miss seeing your mug on the barbecue pit masters. They’re generally on every Friday on the Destiination channel at any rate I love your videos on brisket,I’ve learned a lot from them. Do you think you could do a couple videos on chicken. I’ve done it a couple different times at a couple different temperatures and the skin always tastes rubbery. I just can’t get that bike through skin. If you could do something on that I would appreciate it very very much thank you and keep up the good work. Mike
👍Nice video, like always ! 👍 I have tried the Snow's Style Mop on a whole silverside rump cut beef, what i mostly use instead of brisket, becourse good brisket is hard to find in Austria, and i was a little bit disappointed by the flavour and the crust. Now I know the reason why, they use it in Lexington for pig and chicken ... My Standard Mop for Beef is White Balsamico from Italy and and Olive Oil from Greece half and half, sprayed on 2 - 3 times before the texas crutch. Best regards from Austria !!! 😊
I noticed the brisket is dumped in what looks like beef broth. Can you get into what that is and why? I assume that is to rewarm brisket and keep it moist?
To being humble enough to be wrong ! as always great video. You have made me much much better at bbq to you I say thanks. Ps stay clear of the Wildfires.
Yes, I'm from Califronia and Santa Maria is the tri tip capital of the world. www.slapyodaddybbq.com/2009/07/1st-place-tri-tip-in-santa-maria-championship-in-wild-west-bbq-bash/
I prefer sliced brisket point it’s a Texas thing Burnt ends aren’t a thing in Texas BBQ. Those briskets looked super moist. Mr. Beans looked happy with it for sure.
I find in California, folks are not familiar with brisket (tri tip is king in Calif.) so slicing the moist at my catering events will be lost to SoCal folks as it looks like the flat. When I serve the fatty as cubes and call them burnt ends, I get a crowd reaction of ooo and ahhhs for the little morsels of beef heaven! :-)
Harry..the briskets in this video looked dry. Was that your experience? What are your best recommendations for acquiring a moist flat?? Thanks in advance.
Get good grade meat and carefully select the piece per my how to select meat video. Cook carefully following good techniques and you'll be OK. Once you cook 100 briskets, you'll do it with ease
Y'all probably already know this, but in case you haven't: Netflix offers a documentary series, called Chef's Table BBQ. The first episode spotlights Tootsie Tomanetz.
Great video on some of the things that are different. Hopefully you get to try snows soon. Is there absolutely no rest time so they’re slicing them when the brisket is 200 degrees? I thought that it would try out if you cut it that hot?
Yes, I'ver burnt my fingers and hands many a time with meat hot off the grill. You can see my fire stunts on Cutthroat Kitchen where Alton Brown gasps as I trust my hand into the flaming gas grill to retrieve my frogs legs hamburger patty that fell between the burners!
@@SlapYoDaddyBBQ Thanks for the reply! If you burned your hands at 400 degree gas grill, then 200 degrees is nothing lol. This is my other account. I'm in Colorado and want to compete in my first competition next year on fathers day. I've seen a lot of your comp videos to get ready, but i've never done any so i'm extremely nervous. If you've never been to Colorado it would be a good competition for you to come to and win! I already have a pretty large smoker. Have a video of it on my youtube. Here is the link to the competition www.townoffrisco.com/play/colorado-bbq-challenge/general-info/
I noticed you gave S&P to both sides of the brisket this time! do you typically season both sides or is it usually the opposite side of the fat cap that gets the seasoning? These videos are great! You have inspired me to try one this weekend!
Give it a go. I don't need to season the fat cap and yes, that's a 3 hour argument and Jerry Springer fist fight! I do it both ways in this Tootsie Tribute to keep both sides happy. 😉😗😘
New follower - and new owner of a WSM. Where do you find smaller briskets (10# and under)? Seems like everywhere I look they are 18+. I got a 15# from a local butcher but was just lucky. Tried my first last week and (thanks to your videos) it came out amazing!
Nice review and work budy. So star on 300 f how long time ? Low Down alone ? For 6 hrs? Or wit temperature 165 f inside the brisket? And when your wrap how long time more? Can you help me? I wanna tried to. My last brisket y just 5 pound and to much dry :/
Harry,FYI"trendkillbbq cooked a large brisket on the smokefire out of the packaging (no trim at all just S&P)14hrs,results are surprising,BTW this is my wife's TH-cam this is timtadams
Hey Harry, thanks for all your great video's, they're very helpful. I bought a WSM 18" a couple of weeks ago, so far I've cooked chicken, ribs and a picanha. I want to cook a 10lb brisket this upcoming weekend and I have a few questions about this. Hopefully you have time to answer them: 1) In your "28 BBQ questions answered" you stated that you don't touch the brisket in the first 4.5 hours. However, with the Snow's brisket you started after about 2.5 hours. I'm wondering what the right approach is on when to start moisturizing? Also, at which frequency you spray/mop the rest of the cook? 2) I'm from the Netherlands and Kosher salt is not common here. Is there a substitute that works just as well or does Kosher salt have specific characteristics? Currently I use crushed Himalaya salt. 3) I'm selling part of the brisket to my flatmates and I'm curious which rub you recommend as a flavor that's liked by most as in restaurants? I was planning on using salt, pepper, and celery seed. Moisturizing with Tootsie's mop. 4) After the crust has set, which should be after about 6 hours according to your video's, it's ok to put it in the oven at 225F as this won't change the flavor or smokyness? 5) How many pieces of wood (I use roughly 4 inch size pieces of wood) for a 10lb brisket? I was planning on using oak, but maybe you have a different recommendation for brisket?
1. spray once you see it getting dry 2. Himalaya salt is fine 3. Use my Texas rub recipe 4. yes 5. 4 tennis size Apple + 4 tennis size hickory Please consider Patreon.com/HarrySoo for personal BBQ support via ZOOM
@@SlapYoDaddyBBQ Thanks a lot. I will! First brisket was pretty bad, apparently Dutch cows are too lean to make for a good brisket. Ordered an Australian brisket for this upcoming weekend.
Hi Harry- when the brisket probed tender, do u happen to know what the internal temp was? I know u cook to tenderness but I am curious if that happens at a higher or lower temp with select brisket
Your question is a 3 hour argument and Jerry Springer fist fight! I prefer prime. Of course others will say I don't know how to cook brisket as the only cook Select. Who knows? All I do is show how I won 1st place USA brisket in the KCBS Ranchers Reserve national cup. www.slapyodaddybbq.com/contests/awards/
@@SlapYoDaddyBBQ in my country, select grade or lower quality is more common and I'm trying to get an opinion from you what's the best way to smoke it. Thanks
I don't have a direct fire pit and no burn bucket so I made it work with Jealous Devil charcoal and post oak mini logs. Her briskets are cooked in an offset so the embers she does is for the chicken, sausage, pork steak.
Yes did. I use Jealous Devil now and I've been getting much better results. It costs more but it burns a long time and the results IMHO are superior. If I invest 12 hours cooking something, I want it to be the best I can produce as life is short!
I like using smaller briskets (10-12lbs) I have always had better success with them but I have never seen one as small as 7lbs. Did you have to special order it? Thanks for all the great info Harry!
Tootsie only uses salt and black pepper. Snow’s is honestly the best Central Texas BBQ there is. Simple and honest just like the people making it. And yes I’ve eaten there. ✌🏻
@@SlapYoDaddyBBQ ooooh gotcha! I know I’m being the devils advocate but shouldn’t you smoke em in an offset with splits? I’ve been told the use of charcoal gives the brisket a different flavor then just using wood for fuel and smoke.
@@josephflanagan2527 Yes, you have six fuel types when you cook BBQ so each will provide a different result. Remember "Almost everything in BBQ is a three-hour argument and Jerry Springer fist-fight - Harry Soo"
If I remember correctly, she uses the method of using wood until it's down to embers and uses that to fuel and smoke the brisket. I don't remember seeing her using or mentioning any charcoal. Maybe I'm wrong, but that's what I remember watching. So that would be #7 Harry.
You are correct Dan. She uses a burn barrel to take post oak down to embers before transferring embers into a direct heat pit to cook the pork steak, chicken, sausage. The brisket and ribs are done by Clay in the two large offsets. This is according to my viewers who have been there and seen how it's done. I'm operating from fourth-hand as I've never been to Snows yet.
Man! People hold you to a high standard of facts! It is a shame we don't see this thoroughness in the political process! lol I am glad you took the time to make another video! They are all winners!
I try as I've not eaten at Snows so I'm just guessing the recipe and methods. Good experiment when it's 1,500 miles away and I heard they are closed due to COVID
Select grade brisket have more character and more of a chew than prime. Image wearing jeans-and-tee versus a tuxedo. Some days, you want a jeans-and-tee simple brisket. Some days, only a tuxedo brisket will do.
BTW I know Jealous DEVIL is a sponsor of yours and I started using it year ago because of you but have a complaint: lately they’ve been filling their 35# bags with HUGE ROCKS OF COAL! Not even decent lumps. Like ridiculously large chunks. Then small throwaway pieces. And I work enough at setting up my WSM. I don’t need start breaking down coal. Can you tell them? About to switch.
That is absolutely crazy, Ms. Tootsie makes select grade brisket score among some of the greatest briskets the world has to offer.
That is what is amazing about her cooking skills!
You are an amazing person thank you for your kindness and showing us how to cook our meat!
You are so welcome
Harry Soo's dog is the best feed dog on the planet
Mr. Beans sends love and hugs!
Takes a big person to admit when they are wrong publicly. Thanks Harry...now let's eat!!!🙂 Hello Mr Beans!
I have made more mistakes than you can shake a fist at!
One day when your 99 + years and still cooking and winning competitions, one of your devoute students; maybe me...will do a homage to you! It will go something like this...Harry is well known for saying "black belt tip and Jerry Springer fist fight" let me begin...
@@alfonsoacastro LOL! Too funny! You made my day Fonzo. I will hereby pass on my Harry-isms to you so you can share with others as you see fit! I have dozens of Harry-isms of BBQ wisdom that folks have quoted me as saying so I collect them. I should make a video of them.
My role is to show how I barbecue and not to tell you how to cook. Not as a preacher, but as a reflection of what I know - Harry Soo
A wise pitmaster does enough. An unwise one either does too little or too much - Harry Soo
There is no better way to express love than cooking tender moist barbecue - Harry Soo
It's always about the Pitmaster and never the Pit or Meat - Harry Soo
Remember to know the way, cook the way, and show the way I taught you - Harry Soo
We will cook, eat, talk, argue, love, and dream BBQ together! - Harry Soo
Life is brief, Live it with Intensity - Harry Soo
When your stomach is full with good food, your heart can love - Harry Soo
BBQ is medicine, it makes you feel better - Harry Soo
BTU = BTU = BTU - Harry Soo
@@SlapYoDaddyBBQ BEYOND HONORED!
YES! DO THAT VIDEO!. It would be hilarious and packed with Zen! Can't wait. Your sense of humor and wisdom would definitely make it a blast to watch!🤠
Hats off to you Harry for getting it right the second time, looks fantastic and that smoke ring, wow.
Thanks Steve!
Thanks for a second method! I do like a smaller brisket as my family is down to just 3 of us now. Nice to see Mr. Beans approves!
Harry, I didn't think I could have even more admiration and respect for you! Thank you for your honesty and expertise. You truly do spread BBQ love. Blessings with Aloha!
My pleasure Paul! My role is to show how I barbecue and not to tell you how to cook. Not as a preacher, but as a reflection of what I know - Harry Soo
I enjoy watching you eating as much as you cooking the meats! Now I’m hungry...
Thank you 😋
Another classic Harry! Thank you Obi "BBQ" Wan. 😂
Any time!
Haha, I like that. I like Obi Wan Q-nobi also.
Hey Harry, thanks for giving us options. All you’ve done is proved that there is no wrong way and 100 different right ways to barbecue. Thanks for all that you share with all of us. The main thing I got from this one is., I will try and make a smaller brisket next time instead of looking for the 16 pounders. Hey to Mr B!
Don't make a habit of it. Small ones are hard enough to find as it is. Even when my freezer is full, if i find one i but it. 🤦♂️
My pleasure Brian! A wise pitmaster does enough. An unwise one either does too little or too much - Harry Soo
Harry, I am a BBQ Newbie. Your videos exposed how little I know about the art. I was amazed at the recipe for Tootsie's mopping sauce. It is exactly how my Dad made his, except he added a lemon. I have a new Green Mountain Grill. With your help, and other great Pitmasters on TH-cam I hope to cook with love.
Best Regards
Welcome aboard William! When you have time, please take a look at my 350 videos and 30+ Playlists!
Well sir to each his own it does not matter as long as it is cooked right i am from tx and had it both ways so no fight here
Wow. Awesome tribute. If you're going to do it do it right. I respect you for that
I appreciate that
Excellent video every time. I prefer the point over the flat no matter how you cut it. I’m from Fort Worth and most people in Texas don’t know what burnt ends are so when I make them people really like them and think I have invented something new. It’s crazy.
Guns up from a former Red Raider! Love Pecan Lodge in the Fort Worth Dallas area. Will be seeing Baby Back Maniac in Dallas soon after this pandemic is under control.
Just goes to show you how much devotion, love and respect Harry 🤠 has for his fellow peers in the BBQ WORLD and us fans for doing this when he really didn't have to. It was done right in chapters 1, 2 and 3! Why does he win so many awards? He don't know how to quit! Respect and ❤ right back at ya Harry! Thanks for the time you put into your fans! No Jerry springer fight here! Hahaha!
We will cook, eat, talk, argue, love, and dream BBQ together! - Harry Soo
@@SlapYoDaddyBBQ Amen Harry! Keep those Harryisms coming! You could build a whole segment alone with those black belt tips and zen like tips of yours!
Another first class video, Harry. Appreciate your effort to make it right.
Glad you enjoyed it
You are so humble.
Life is a journey of learning as the more you learn, the more you learn how little you know!
Wow! You did a complete redo! Nicely done bro. Thanks for all the tips on Tootsie's style.
Any time!
It takes a big person to admit when they’re wrong, especially on TH-cam, so much respect Harry! Mistakes or not, all that BBQ from the other episodes came out looking amazing in a way that only a grand pit master of the universe could make it. In fact, I think I’d prefer the Harry twist on the recipe. That mop looked fantastic. If you ever quit your day job to open up a restaurant, I’m sure people would be lining up at three in the morning for a chance of getting their hands on your BBQ as well!
When your stomach is full with good food, your heart can love - Harry Soo
I love your channel and it is so cool you are doing a redo and sharing knowledge
Thanks so much Ajay!
See your not like most other pitmaster envious you take advice as well give it.. the love of smoking. Your true to the game and keep it 💯. Thanks from San Angelo Texas
Thanks for watching Othniel! Guns Up from a former Red Raider!
Harry, I hope others who watch you try the methods you teach! Just a report. I bought a half of a half of beef and the 7 pound brisket I got looked more like select grade than anything else. I watched both of your Snow's videos and followed your directions about 90%. My wife said it was the best brisket I have done so far!!! My Britney Spaniel, Moka Bean approved too. Thanks for such clear instructions on your demonstrations of various techniques. My food tastes better and I'm having more fun with confidence that what I cook is going to taste good! So thanks!
Happy Wife = Happy Life. I'm glad you found both! God bless!
Harry, I followed your original Snow's video and used the mop. Best brisket I ever ate. I also used it on a big chuck roast using the same mop and wrap method and it was phenomenal.
Fantastic!
Another great video loaded with so much valuable information. Thank you Harry 👍
You're very welcome Edward!
I love your videos man! And break it down super simple and give all the information properly. Thank you so much. Keep up the good work.
Thanks! Will do! Glad you like them!
Harry I Totally agree on your slice. If you just hack away the tip muscle is sliced the wrong direction and to most folks it just looks like a fat layer on the flat. I always separate the two muscles after cooking like you do - flat gets sliced tip gets cubed.
When we do catering for Calif. customers, they have no idea fatty v lean or moist v slice. So we tell them the cubes are Burnt Ends and get oooh ahhhh from the crowd of the morsels of brisket heaven. When we serve them all as slices, customers do not know the difference. Of course, we are in tri tip country and not many know what a brisket is much less how it should taste.
Harry, Always enjoy your videos, thank you sir!
Glad you like them!
Nice job Harry. Thanks for clarifying the technique. I’ve eaten at Snows a few times.....sorry brother. I just went for the food not to figure out how they do it. I did however do some ribs and chicken using your Snows mop recipe. They were great.
All good
Again, awesome honest video! I kind of like to slice it all together so I get point and flat in one bite, but I love burnt ends at restaurants. One more thing Harry, I have cooked 100s of briskets, and because of your tips and videos, they have become some of the best around. Appreciate everything you do!!
Great to hear Jim of how you have upped your game to spread more love and kindness in the world!
Dedication is 2nd to none.
Life is brief, Live it with Intensity - Harry Soo
Thanks again for this tips Harry god bless you and your family
Thanks Juan and same to you and your family 👪 too
275 with a big smoker like theirs not a small one. Bigger smokers have more air flow which actually keeps the meat cooler.
275 is way too high with a vertical smoker like that. With the Texas crutch? Weak sauce!!!! Thats not how we do it in Texas, at all!! Minimum 12 hours, minimum
It actually depends on the design relative to the smoke stack height and diameter. See my many Texas pit episodes on Klose and Moberg.
David Klose Pits th-cam.com/video/2IkUdGKDv7U/w-d-xo.html
Bill Dumas th-cam.com/video/Jq3rltHR7UI/w-d-xo.html
Franklin Feast - th-cam.com/video/W7kh9P9V3UM/w-d-xo.html
Franklin Pits - th-cam.com/video/ebCGuEZPCOE/w-d-xo.html
Pecan Lodge & Lockhart - th-cam.com/video/_828pVm6Nc4/w-d-xo.html
Pinkertons Houston - th-cam.com/video/cQ3YqfrMNBI/w-d-xo.html
Houston v Austin - th-cam.com/video/j0Dqz29l_o8/w-d-xo.html
Turkey Leg Hut - th-cam.com/video/9wt7iu2pfZ8/w-d-xo.html
Hot & Fast, Low & Slow hybrid method, Salt & Pepper only, no Mop, no rest. I will try 2-2-2 at 275, 250, 225 and see what happens. Thanks for redo video.
See Clay's comments as he cooks the briskets at Snows
I've never been to Texas but if you're in Chicago Smoque has some pretty amazing brisket. I'm still learning to make a good one myself and I appreciate all the help you've given along the way.
Sounds great! I have Smoque on my list whenever I visit Chicago to teach the Weber masterclass with other instructors
Weber Class 2017 - th-cam.com/video/uWKlZMN-lrE/w-d-xo.html
Weber Class 2018 - th-cam.com/video/gA-C7ryiofU/w-d-xo.html
Weber Class 2019 - th-cam.com/video/fC1Af_ZN3iM/w-d-xo.html
I'm in Australia and I do have a bucket list of where I would like to go for a BBQ trail that I think I would need 6 months to do it all. Snow's BBQ is at the top of my list as well as Franklin's but there are so many Great BBQ places to eat in TX it's unreal. Then you have the other states. Great video Harry hopefully you'll be opening your own BBQ place in SoCal
Please go eat at my student Lance Rosen's restaurant in Melbourne and get his book templesofbbq.com.au/
2018 Perth Class - th-cam.com/video/RzcwljuK0dE/w-d-xo.html
2018 Perth Kids Q - th-cam.com/video/Mwga5k6kVBU/w-d-xo.html
2018 Nobu Leif Huru - th-cam.com/video/hJPbU7SlLhE/w-d-xo.html
2019 Perth Brew n Que - th-cam.com/video/u2wOyYg1fcg/w-d-xo.html
Nobu Perth Leif Huru - th-cam.com/video/hJPbU7SlLhE/w-d-xo.html
Jessie Rae Vegas - th-cam.com/video/t3aa9qldZ8o/w-d-xo.html
Rollin Smoke Vegas - th-cam.com/video/J8iBlI2MC0M/w-d-xo.html
Franklin Feast - th-cam.com/video/W7kh9P9V3UM/w-d-xo.html
Franklin Pits - th-cam.com/video/ebCGuEZPCOE/w-d-xo.html
Pecan Lodge & Lockhart - th-cam.com/video/_828pVm6Nc4/w-d-xo.html
Pinkertons Houston - th-cam.com/video/cQ3YqfrMNBI/w-d-xo.html
Houston v Austin - th-cam.com/video/j0Dqz29l_o8/w-d-xo.html
Turkey Leg Hut - th-cam.com/video/9wt7iu2pfZ8/w-d-xo.html
@@SlapYoDaddyBBQ would love to but Victoria is under lockdown. You need to come out here Harry plenty of BBQ going on down under
You're a very honorable man Harry Soo! #alwaysmymentor
Thanks Fred for stopping by!
A great homage to her and my hero Mr Beans also showed his homage!
Thanks Mr Soo!
You're very welcome!
Mistakes or not your replication of the brisket looks delicious!
There is no better way to express love than cooking tender moist barbecue - Harry Soo
Excellent job!
Thanks Roy
Looking like things are a go for HLSR . Looking forward to seeing you my friend!
Fingers crossed!
Nothing but respect! Awesome job!
Thanks
Now that you've done it with and without the mop, can you tell a difference, and which do you prefer?
I like the mop better from Episode #1 but that was a Prime. Episode #4 was a Select. I guess I have to do it again with mop v no-mop on the same grade! :-)
Of all the the great cooks you have ever done my Man, its humble pie. You make a tribute with parts 1, 2 and 3. Blood sweat n tears. Not to mention $$$. Yet you are humble enough to finish the race! Recognize what was wrong,, admit it and have an amazing attitude and smile. No wonder you win so much, you don't give up. Thats a True winner in my book Harry! Cheers! God bless and stay safe!
@@alfonsoacastro God bless Fonzo. Thanks for watching!
Hi Harry always an educational video thanks
Glad you enjoyed it
Harry, where do you get a 7lb brisket? Its just me and my wife. That size would be perfect! All I can find in San Diego are 13lb+ briskets, (checked costco, Vons, stator bros, S&F: all huge!!) Also...You are a humble man, that's partly why I enjoy watching you. The other part is your awesome teaching!!! U-DA-MAN.
Thanks Chuck. I found the 7 lb ones in Restaurant Depot. Look for it in the Halal section
Harry is my bbq hero
Love back at ya Colton!
Great points Harry but that for someone like you that is a master BBQ 🍗 thanks
When your stomach is full with good food, your heart can love - Harry Soo
Nailed it!!! 🤤🤤,,, Mr beans is a champ hahaha
As soon as you start the knife, Mr Beans comes running. Too funny.
Mr. Beans sends love and hugs
Harry Soo
And licks and tail wags.
Hi Harry, I love your Videos, not only are you a great Pit Master but you are a great teacher as well. You not only explain how to do something but you also explain the why. Can you recommend a good electric knife? Maybe add it to your site so that you get credit for a purchase.
Appreciate your help with Amazon. Thank you Luther. Electric knives I use are at tinyurl.com/y7m5xsab
You certainly have many Knives (over 100) on your site but no Electric Knives that I could find. Am I missing something on how to view your site?
I made your first tootsie recipe. Was solid. I liked the mop.
Glad you liked it!!
Soo Sifu: Wishing you a great week ahead! You great a great job on this cookout! I admire you for learning from the mistakes, and adapting for the better! Without making the mistakes, how would we learn. You should have seen my mistakes when I first grilled spare ribs! Learning by trying, and from your lessons, I have improved - thank you! Best wishes and much 🧧, to you and the ohana, Sifu! 🌅🌺🤙🥩🍔🍗
Thank you! You too!
Great video!
Glad you enjoyed it
I C Mr. Beans is a point guy also...picks it first! Thanks Harry. I just might try a couple of smaller briskets instead of one big one...more bark and faster cook!👍
Right on
Power be to tootsie where ever she is, but I know one thing There's no going wrong with anything YOU cook With ya all the way!. Be well.
All is well to love what you cook and love how you cook it!
You have to remember that with a large smoker like they have at snows, they can run a higher temp than a small smoker can. Lots more air moving in those massive pits.
I need an offset!
@@SlapYoDaddyBBQMr Harry, did you ever get yourself a offset? Remember a couple years back you were going to put out another video on fire management for offset smokers? A badass video would be you & Mr Tuffy together showing offset fire management of course not on his Jambo but maybe a much small one where it more difficult to maintain a rather clean burn.
Hey Harry I miss seeing your mug on the barbecue pit masters. They’re generally on every Friday on the Destiination channel at any rate I love your videos on brisket,I’ve learned a lot from them. Do you think you could do a couple videos on chicken. I’ve done it a couple different times at a couple different temperatures and the skin always tastes rubbery. I just can’t get that bike through skin. If you could do something on that I would appreciate it very very much thank you and keep up the good work. Mike
Cook at 325-350 for Costco rotisserie style chicken skin. For chicken, here are some black belt tips
Comp Chicken - th-cam.com/video/VC8fdTsj_jY/w-d-xo.html
6 Chicken Injections - th-cam.com/video/x23NxXkfW7s/w-d-xo.html
Meat Glue Jaccard - th-cam.com/video/83g2UBEJMQ4/w-d-xo.html
How to trim - th-cam.com/video/25ufow_MjGs/w-d-xo.html
Shaping - th-cam.com/video/FFD9-694Pdo/w-d-xo.html
100-seconds Part 1 - th-cam.com/video/YKVft4rqNao/w-d-xo.html
100-seconds Part 2 -th-cam.com/video/YKVft4rqNao/w-d-xo.html
Ultimate chicken - th-cam.com/video/-dGDwVMehUw/w-d-xo.html
REDO Ult Chick - th-cam.com/video/nPV6pClxqLw/w-d-xo.html
Bird Sea - th-cam.com/video/4nHmPXnVntE/w-d-xo.html
PBC Chicken - th-cam.com/video/GAn7UNYcQS4/w-d-xo.html
IBCA Comp Chicken - th-cam.com/video/IoSv-yw7Jok/w-d-xo.html
5-Spice Hainan Chicken - th-cam.com/video/vWTVexYDkgM/w-d-xo.html
SmokeFire Pit Fried Chicken - th-cam.com/video/OApaZkW6Nj4/w-d-xo.html
IBCA Comp Chicken SHORTCUT - th-cam.com/video/CbUNTHtNVSA/w-d-xo.html
IBCA Comp Shortcut TRAILER - th-cam.com/video/QCgd0FWwfp0/w-d-xo.html
Popeye 15-min Chicken - th-cam.com/video/SntNMnAMVtc/w-d-xo.html
Chicken Galantine - th-cam.com/video/PrH9dHQRvyM/w-d-xo.html
Good job Harry, what on earth do you do with all of the leftovers.
Mr beans 😁
If you watch the end of Episode #1, you'll see it being packed away for First Responders
LOL! Mr. Beans sends love and hugs. He only gets 1 oz taste servings!
Good thing you only feed Mr. Beans 1 oz. I’ve been feeding my dog too much people food for years and ended up with a sick dog and large vet bill.
👍Nice video, like always ! 👍 I have tried the Snow's Style Mop on a whole silverside rump cut beef, what i mostly use instead of brisket, becourse good brisket is hard to find in Austria, and i was a little bit disappointed by the flavour and the crust. Now I know the reason why, they use it in Lexington for pig and chicken ... My Standard Mop for Beef is White Balsamico from Italy and and Olive Oil from Greece half and half, sprayed on 2 - 3 times before the texas crutch. Best regards from Austria !!! 😊
Love back at you Roberto in Austria 🇦🇹 Try injecting w beef broth and phosphate for more flavor
@@SlapYoDaddyBBQ Thank you very much for your answer and for your black belt videos ! I have already ordered these ingredients ... 🔝
I noticed the brisket is dumped in what looks like beef broth. Can you get into what that is and why? I assume that is to rewarm brisket and keep it moist?
That's just the au jus in the foil wrapper
The first video one looked way better, I'm sure that one is awesome too
Give it a go and let me know how you like it!
@@SlapYoDaddyBBQ I am following your technique to season my new WSM and I will try that out soon
To being humble enough to be wrong ! as always great video. You have made me much much better at bbq to you I say thanks. Ps stay clear of the Wildfires.
I appreciate that Carl! Remember to know the way, cook the way, and show the way I taught you - Harry Soo
Looks excellent. Asking, have you tried Santa Maria style seasoning before ?
Yes, I'm from Califronia and Santa Maria is the tri tip capital of the world.
www.slapyodaddybbq.com/2009/07/1st-place-tri-tip-in-santa-maria-championship-in-wild-west-bbq-bash/
Harry Soo Harry, that is classic. You beat them at their own game.
I prefer sliced brisket point it’s a Texas thing Burnt ends aren’t a thing in Texas BBQ. Those briskets looked super moist. Mr. Beans looked happy with it for sure.
I find in California, folks are not familiar with brisket (tri tip is king in Calif.) so slicing the moist at my catering events will be lost to SoCal folks as it looks like the flat. When I serve the fatty as cubes and call them burnt ends, I get a crowd reaction of ooo and ahhhs for the little morsels of beef heaven! :-)
Harry..the briskets in this video looked dry. Was that your experience? What are your best recommendations for acquiring a moist flat?? Thanks in advance.
Get good grade meat and carefully select the piece per my how to select meat video. Cook carefully following good techniques and you'll be OK. Once you cook 100 briskets, you'll do it with ease
Y'all probably already know this, but in case you haven't: Netflix offers a documentary series, called Chef's Table BBQ. The first episode spotlights Tootsie Tomanetz.
Thanks for the heads up Chili Pez!!
Great video!!! Did you do fat side down?
Yes, I like fat down on my WSM. If you use another cooker, try both ways to see if fat up or down is better
Any tips on building a bbq pit? I got some pipe and and planning to build my own soon. Any advice is helpful. Thank you in advance.
Best to check out other TH-camrs who build pits. I've never built a pit before
Great video on some of the things that are different. Hopefully you get to try snows soon. Is there absolutely no rest time so they’re slicing them when the brisket is 200 degrees? I thought that it would try out if you cut it that hot?
Yes, I'ver burnt my fingers and hands many a time with meat hot off the grill. You can see my fire stunts on Cutthroat Kitchen where Alton Brown gasps as I trust my hand into the flaming gas grill to retrieve my frogs legs hamburger patty that fell between the burners!
@@SlapYoDaddyBBQ Thanks for the reply! If you burned your hands at 400 degree gas grill, then 200 degrees is nothing lol. This is my other account. I'm in Colorado and want to compete in my first competition next year on fathers day. I've seen a lot of your comp videos to get ready, but i've never done any so i'm extremely nervous. If you've never been to Colorado it would be a good competition for you to come to and win! I already have a pretty large smoker. Have a video of it on my youtube. Here is the link to the competition www.townoffrisco.com/play/colorado-bbq-challenge/general-info/
I noticed you gave S&P to both sides of the brisket this time! do you typically season both sides or is it usually the opposite side of the fat cap that gets the seasoning? These videos are great! You have inspired me to try one this weekend!
Give it a go. I don't need to season the fat cap and yes, that's a 3 hour argument and Jerry Springer fist fight! I do it both ways in this Tootsie Tribute to keep both sides happy. 😉😗😘
Harry, great job. Thanks for “The Woodshed” recommendation. What type of wood are you using for this smoke?
I use post oak which is what Tootsie uses. See Episode 1 for more info on the wood
Thanks Harry!
New follower - and new owner of a WSM. Where do you find smaller briskets (10# and under)? Seems like everywhere I look they are 18+. I got a 15# from a local butcher but was just lucky. Tried my first last week and (thanks to your videos) it came out amazing!
I found 7 lbs ones in the Halal section of Restaurant Depot
Thanks for the video.....
My pleasure
Nice review and work budy.
So star on 300 f how long time ? Low Down alone ? For 6 hrs? Or wit temperature 165 f inside the brisket? And when your wrap how long time more? Can you help me? I wanna tried to. My last brisket y just 5 pound and to much dry :/
Cook 275F until crust sets and wrap
Harry,FYI"trendkillbbq cooked a large brisket on the smokefire out of the packaging (no trim at all just S&P)14hrs,results are surprising,BTW this is my wife's TH-cam this is timtadams
Hey Harry, thanks for all your great video's, they're very helpful. I bought a WSM 18" a couple of weeks ago, so far I've cooked chicken, ribs and a picanha. I want to cook a 10lb brisket this upcoming weekend and I have a few questions about this. Hopefully you have time to answer them:
1) In your "28 BBQ questions answered" you stated that you don't touch the brisket in the first 4.5 hours. However, with the Snow's brisket you started after about 2.5 hours. I'm wondering what the right approach is on when to start moisturizing? Also, at which frequency you spray/mop the rest of the cook?
2) I'm from the Netherlands and Kosher salt is not common here. Is there a substitute that works just as well or does Kosher salt have specific characteristics? Currently I use crushed Himalaya salt.
3) I'm selling part of the brisket to my flatmates and I'm curious which rub you recommend as a flavor that's liked by most as in restaurants? I was planning on using salt, pepper, and celery seed. Moisturizing with Tootsie's mop.
4) After the crust has set, which should be after about 6 hours according to your video's, it's ok to put it in the oven at 225F as this won't change the flavor or smokyness?
5) How many pieces of wood (I use roughly 4 inch size pieces of wood) for a 10lb brisket? I was planning on using oak, but maybe you have a different recommendation for brisket?
1. spray once you see it getting dry
2. Himalaya salt is fine
3. Use my Texas rub recipe
4. yes
5. 4 tennis size Apple + 4 tennis size hickory
Please consider Patreon.com/HarrySoo for personal BBQ support via ZOOM
@@SlapYoDaddyBBQ Thanks a lot. I will! First brisket was pretty bad, apparently Dutch cows are too lean to make for a good brisket. Ordered an Australian brisket for this upcoming weekend.
I know the first responders are loving you man!
Are you dropping the temp 25* about every two hours untill you hit 225*? Thanks Harry!
Three stage cook I did was - 300F for first 2 hours, 275 for 4 hours, wrap, and 225F until tender, about 2 hour-ish
Thank you Harry im going to give this a shot.
Harry, what is your salt pepper ratio you used. I read that tootsie uses 5 salt to 1 pepper?
40% salt + 60% coarse 16 mesh pepper
Hi Harry- when the brisket probed tender, do u happen to know what the internal temp was? I know u cook to tenderness but I am curious if that happens at a higher or lower temp with select brisket
I don't check internal temps. Reckon 195 - 215F
I prefer the flat (lean) CAB or Prime.
Hi Harry, is select or lower grade brisket would be suitable for long low and slow or something like tootsie faster cooking method?
Your question is a 3 hour argument and Jerry Springer fist fight! I prefer prime. Of course others will say I don't know how to cook brisket as the only cook Select. Who knows? All I do is show how I won 1st place USA brisket in the KCBS Ranchers Reserve national cup.
www.slapyodaddybbq.com/contests/awards/
@@SlapYoDaddyBBQ in my country, select grade or lower quality is more common and I'm trying to get an opinion from you what's the best way to smoke it. Thanks
I say cubed because it holds more moisture
I like cubed also!
Thanks for doing this. What about the fire? Snows used burned down wood coals rather than smoldering wood and charcoal.
I don't have a direct fire pit and no burn bucket so I made it work with Jealous Devil charcoal and post oak mini logs. Her briskets are cooked in an offset so the embers she does is for the chicken, sausage, pork steak.
@@SlapYoDaddyBBQ Thanks Harry. When all this craziness is over, hoping you can go try the real thing and compare.
I think we need to have a mop-off!!!!
I think her mop recipe reigns supreme! www.texasmonthly.com/bbq/tootsie-tomanetzs-pork-steak/
Hey Harry, do you ever use regular charcoal like Kingsford and Royal Oak, or is it always premium charcoal?
Yes did. I use Jealous Devil now and I've been getting much better results. It costs more but it burns a long time and the results IMHO are superior. If I invest 12 hours cooking something, I want it to be the best I can produce as life is short!
I like using smaller briskets (10-12lbs) I have always had better success with them but I have never seen one as small as 7lbs. Did you have to special order it? Thanks for all the great info Harry!
They were in Restaurant Depot in the Halal section.
So many ways to cook brisket “correctly “. The true test is the eating. 😋🔪
#Facts is it edible🍽 that's the correct way.
So true!
I completely agree. So does Mr. Beans!
Tootsie only uses salt and black pepper. Snow’s is honestly the best Central Texas BBQ there is. Simple and honest just like the people making it. And yes I’ve eaten there. ✌🏻
What is that big white cutting board?
Hey Mitchell, it's 30 X 24 from Restaurant Depot
Do you think the smaller briskets come from a younger cow so it is more tender?
That is an interesting thought!
Yes, they come from a younger cow and I'm sure it's a 3-hour argument and Jerry Springer fist fight. I like Big Briskets and I cannot lie!
Is the 18” WSM big enough for 12-14 lbs packer?
Yes up to 27 lb packer brisket
Thank You Harry.
I thought they bbqed direct over coals from post oak?
For the pork steak and chicken is done over post oak embers. The briskets are done in the offset
@@SlapYoDaddyBBQ ooooh gotcha! I know I’m being the devils advocate but shouldn’t you smoke em in an offset with splits? I’ve been told the use of charcoal gives the brisket a different flavor then just using wood for fuel and smoke.
@@josephflanagan2527 Yes, you have six fuel types when you cook BBQ so each will provide a different result. Remember "Almost everything in BBQ is a three-hour argument and Jerry Springer fist-fight - Harry Soo"
If I remember correctly, she uses the method of using wood until it's down to embers and uses that to fuel and smoke the brisket. I don't remember seeing her using or mentioning any charcoal. Maybe I'm wrong, but that's what I remember watching. So that would be #7 Harry.
You're right just watched it.
They use offset smokers for the brisket with wood splits
You are correct Dan. She uses a burn barrel to take post oak down to embers before transferring embers into a direct heat pit to cook the pork steak, chicken, sausage. The brisket and ribs are done by Clay in the two large offsets. This is according to my viewers who have been there and seen how it's done. I'm operating from fourth-hand as I've never been to Snows yet.
@@SlapYoDaddyBBQ It's all good Harry, keep up the great work my friend. Always watching your video's for the black belt tips :)
Is it common to find a 7lb brisket? And where?
Restaurant Depot or Jetros
wow~~super good 🤤🤤🤤🤤🤤
Thank you 😋
Man! People hold you to a high standard of facts! It is a shame we don't see this thoroughness in the political process! lol I am glad you took the time to make another video! They are all winners!
I try as I've not eaten at Snows so I'm just guessing the recipe and methods. Good experiment when it's 1,500 miles away and I heard they are closed due to COVID
I also told you about the select brisket. Just Saying.
I guess you will have to do it again, fat side up this time lol.
Thanks for the heads up. Several have provided the same intel so thank you. :-)
Maybe I can do it in your offset if and when the Kosher contest in Dallas gets going again after this COVID pandemic
@@SlapYoDaddyBBQ sure but my pit is not kosher
So did this taste better than what you did the first time?
Select grade brisket have more character and more of a chew than prime. Image wearing jeans-and-tee versus a tuxedo. Some days, you want a jeans-and-tee simple brisket. Some days, only a tuxedo brisket will do.
Did I notice that you just wrap the water pan in foil with no water? If so, can you explain why not?
I cook dry and control moisture with a spray bottle. For why, please see my many brisket and food science videos
Harry Soo thank you, will do!
BTW I know Jealous DEVIL is a sponsor of yours and I started using it year ago because of you but have a complaint: lately they’ve been filling their 35# bags with HUGE ROCKS OF COAL! Not even decent lumps. Like ridiculously large chunks. Then small throwaway pieces. And I work enough at setting up my WSM. I don’t need start breaking down coal. Can you tell them? About to switch.
Will let them know Joey. Sorry to hear
I like it cubed
You are my BBQ brother!
🤪👍me and my girl are making a trip to Snow’s Oct 10 , hope I get to meet her