Brisket Ultra Low Slow 20 Hour Fork Tender Weber How-To BBQ Champion Harry Soo SlapYoDaddyBBQ.com
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- เผยแพร่เมื่อ 14 ก.พ. 2019
- How to cook a fire-and-forget ultra-low-and-slow 21 lb brisket on a Weber 18-inch Smokey Mountain so it's moist and fork tender with no injection or mop liquid during foiling. Click “SHOW MORE” for links and info
Setup WSM - • Weber Smokey Mountain ...
Clean-up WSM - • Weber Smokey Mountain ...
Why you don't wash your meat tinyurl.com/y8h5u7uz
Harry's TH-cam Brisket Videos Playlist - • 7 Brisket Fundamentals...
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#HarrySoo #SlapYoDaddyBBQ #BBQBrisket
I have come to really enjoy your videos. Your not arrogantt like Myron Mixon.
You really want to help others not just brag how good you are.
Thank you Sir
You're very welcome. Myron is a sweetheart once you get to know him. His on-screen persona is not his private persona. Shhh .. . don't tell Myron I said that! :-)
Myron rules! You do as well!
Who is Myron mix On?
Mr Harry, I cooked one Brisked last month your way,it was one of the top five best piece of meat I have ever had in my life and I am 66 years old so that is saying a lot.I live alone.it is just to much work for one person to eat a brisket now and then, thank you for helping me full fill one item on my bucket list .your the best
Thanks J needes. I am 6 years your junior and I'll still a newbie at cooking. Glad to be of assistance.
Harry,
You will go down as my FAVORITE BBQ mentor of all time. The love and passion you show towards your craft and people are second to none. Well done!!
Thanks for your kind words and support. Plenty more BBQ love and passion videos coming soon as I'm a curious person and remember that Harry Fails So You Don't Have To! :-)
When's lunch? Onion bun, sliced onion, dill pickles and horseradish sauce and a place to nap afterwards is all I'm thinking about now. Great job Harry.
Thanks Steve. I've organized my 100+ videos in Playlists to they are easier to find
th-cam.com/channels/4dtbTXdvjo272b5x_mxRBw.htmlplaylists
Food Gawker - tinyurl.com/klnclwu
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Just want to send you some gratitude Mr. Soo. You speak so clearly and concisely on the subject. Your personal experience and research are invaluable and I appreciate that you don’t over promote products that you use.
I respectfully thank you for your channel and I look forward to my next brisket based on your “black belt” advice.
you are very welcome Gene! Keep spreading BBQ love!
Any advice for smoking on a propane smoker? I have a home sized Masterbuilt.
@@drumsonfire2point0 Keep the smoke level up using wood chips or hockey pucks. BTU is provided by the propane but you need smoke for good BBQ. See my Smoke and Wood science videos as to why
Patty BBQ Woods #1 - th-cam.com/video/jXR4NqC1l6Q/w-d-xo.html
Harry Smoking Woods - th-cam.com/video/X8Xwcj5feDg/w-d-xo.html
Patty BBQ Woods #2 - th-cam.com/video/YvPAhONkLNk/w-d-xo.html
Good direction and explanation Harry. Learning a lot from your videos in terms of how to film and explain things. GREAT JOB!
Hey Alton, thanks for watching. Anytime you're in the LA area, let me know. Meanwhile, more brisket videos coming soon. When do you think you'll be done editing your collab video?
I plan to start working on it this weekend and hope to have it done by mid week or so. And definitely looking forward to seeing your brisket videos. And likewise, whenever you are back out this way, you know you have another friend to call on my man.
I used this method lastnight. It was the first brisket I’ve ever attempted to smoke. Everything came out better than I could have hoped. Very flavorful, ultra tender and amazing bark. Thank you for your help!
Great job!
Love it. I've been cooking my brisket like this for years. Smoke it a day or two ahead, wrap it and put in the fridge, the day I want to eat it, throw it in the oven and cook it all day. You're the first bbq guy I've seen show this method, well done sir, and that left over jus is a great base for bbq sauce.
Thanks for stopping by Ben. This option is for folks who are busy like me and don't have time to fuss over a smoker all day and want a moist tender brisket dinner after a long day at the office. Some days, I commute 800 miles by plane between LA and Sacramento for work so when I get home, it's nice to have some brisket sliders.
Thank you Harry. I just made this. Honestly out of the 10 or 12 briskets I have cooked so far, this came out the best. Love your channel. Keep up the good work
Awesome Dennis!
Harry imparts knowledge in every minute of his videos. Ultra low and slow Is the only safe way to add garlic to a brisket without making it bitter. Thanks for this Harry. Ask someone in Texas how to cook Chili. You will get a different answer for everyone.
Its the same for Brisket! Thanks for this Harry.
I love to cook Chili contests: th-cam.com/video/89Z_WgxbiSo/w-d-xo.html
I have Johnny's Trigg's chli recipe also www.slapyodaddybbq.com/2013/01/texas-style-smoked-chili-adapted-from-johnny-triggs-recipe/
MAN! I rarely have to stop watching your videos before bed...
I'm so hungry now. Lol
Great video, thanks Harry.
Thanks for stopping by! More brisket videos on my playlist
th-cam.com/video/IRwSk91PgUs/w-d-xo.html
Thank you Harry. I have seen many videos on how to cook a brisket. I purchased a 14 lb brisket from Chefs Depot yesterday. I followed this Low and Slow technique in this video. The brisket was placed in the WSM around 6 pm and cooked all night. It was very exciting waking up this morning and finding it still cooking on the smoker at 6 am.
Then to save BTUs, it was wrapped and placed in the oven on 210 F. I’ll take it out around 1pm, see check for tenderness, using the bamboo skewer into “ peanut butter test”.
We are having guests over for a birthday dinner and I know they will love your brisket.
Thank you for taking the time to share your knowledge of all things big.
Happy to hear! Keep spreading BBQ love 💘
Fantastic Fork-N Brisket there Harry! Great job brother!
Thanks Greg for stopping by. We had an awesome brisket cook today in class. See my Instagram and FB pics!
Great video harry , thank u for ur great tips. Plz keep up the great work
Thank you Harry. Great ideas and simplification of cooking a huge brisket.
I just used this method Harry! The 19 lb brisket I smoked turned out awesome! I will do this every time from now on! Thanks for the awesome tips!
Super. Thanks for stopping by Mida. Be sure to check out my other brisket videos also th-cam.com/video/IRwSk91PgUs/w-d-xo.html
Wow, Harry, WOW! You rocked that brisket! I can almost taste it.
Thanks. Be sure to see my other brisket videos as there are many ways to cook brisket. I have a video soon on 14 lb brisket packer in 2 hours!
Great video I will have to try that this weekend.
Thanks Harry. Great tip on fitting the large brisket on the WSM 18. That’s what I cook on also, and you are making me a much better BBQer. Thanks for spreading the BBQ love!!!
Hey Paul, the largest for me is 27.4 lbs in the WSM18. see pic tinyurl.com/ybund35b
I just pulled the trigger on a WSM 18 this morning. Glad to see you throw on a huge brisket as that was one of my concerns. See you at the class tomorrow!
Going to be an awesome class as we're doing prep now and you'll be experiencing 20+ items as no animal was spared for your eating pleasure.
Thank you again for another great video.
Nice cook Harry. I have an 18 WSM and have never done a brisket on it. I usually use my pellet smoker. I’ll be trying this!
Give it a go on your 18 and let me know how it came out. Please see my brisket playlist for more tips and tricks on brisket. Thanks for stopping by
I have seen them all Harry and learn something new every time I watch.
It's about the flavor and tenderness Harry. This brisket has it all. Thanks for showing us how to do it. Mr. Beans approved too! Take care bud!
“Harryisms.” Love it!
Can’t wait to try this one not to mention the addition of celery seed to the rub ! Looks awesome !
Thanks Harry (and Mr Beans)
He said in a previous video it also helps with the smoke ring, I have no idea what science is behind that though
Thanks for stopping by.
Please also see this video - Smoke ring - th-cam.com/video/G0rHKm-JGsg/w-d-xo.html
There are also useful
Fruit tenderizers- th-cam.com/video/irLauL_N6Cw/w-d-xo.html
Buying BBQ Meats - th-cam.com/video/Lsj0l2uR_Iw/w-d-xo.html
Smoke ring - th-cam.com/video/G0rHKm-JGsg/w-d-xo.html
No such thing as a wrong way to cook a brisket if it looks and tastes that good! Thanks H.
After a 20 year absence, finally got back to smoking and went with a WSM 18. I've had some great luck and in no small part due to your instructional videos. Thank you for all the great vids!
Happy to be part of your BBQ journey!
Nice video. I appreciate the fact that you’re a rebel. Not a follower. That’s precisely the reason why I watch your videos and listen to what you have to say. Thank you, Harry.
celery seed really does make a huge difference in flavor to me. Ive been testing brisket seasonings for our upcoming BBQ truck, and S&P + Celery Salt and using beef "Better than Boullion" as a schmear has by far been my favorite. It adds so much of that great Umami flavor that alot of people dont focus on with BBQ
Thanks for watching Aaron!
Thanks for watching Aaron!
I know its been a year but what do you mean by "schmear" for better than bouillon?
@@UnnecessaryBelond better than bouillon is a brand. they make the little dry bouillon cubes, but they also make a beef base paste. i rub a very thin layer on before i season, although ive gotten away from using it.
@@caribou2636 I've done this on occasion as well. I liked the outcome although it didn't stick with me enough to become a go to. It seems the same with you.
Great video Harry, as usual like my mom usually say, the only wrong way to cook a meal it's when the result can't be eaten at all, and do you cook or have videos of smoked beef ribs that you can point me at? Or pass on a little bit of your knowledge 😁... Other than that thanks for the video again... P.s. we need more beans time on your videos Harry let him shine like the star he is 😂.
P.s.2 have a fun weekend
I have two beef rib videos being editing. One with S&P and another with Butter Cola which I used to win a Beef Rib contest. Please check back soon. Thanks for stopping by.
Thanks Harry, I am going to try this way next weekend. I am cooking for some friends that I have not seen in 25 years. I am really excited to make a meal for them. I love to cook for people and watch them enjoy. sure that it will be great.
Good luck and ask if you have questions! :-)
I wanted to eat my phone after watching that, with a lot of time on my hands I think I might give this a go. Mr Soo you are a master of your craft.👍🏾
Thanks for stopping by. If you have time, feel free to browse my 120+ videos covering a range of backyard and competition black belt tips and tricks.
th-cam.com/channels/4dtbTXdvjo272b5x_mxRBw.htmlplaylists
Food Gawker - tinyurl.com/klnclwu
Pinterest - tinyurl.com/k34kgq6
I absolutely love this video and my favorite part is Mr. Beans. Please show Mr. Beans more often!!! He's awesome!!!
Thanks for watching Drew! Mr. Beans sends love and hugs!
@@SlapYoDaddyBBQ Harry can that be done on an offset smoker? I mean cook the first half on the offset, then finish off in the oven? I’ve done about 5 cooks in my off set, but id love to just stick it in the oven and finish it off there and not have to be tending to the fire!
@@jonascazares153 Yes, that's what I do at home as BTU is BTU is BTU. Save money and effort after you wrap.
@@SlapYoDaddyBBQ thanks for the reply! I appreciate it!
In all reality.
Harry going to "work" Is winning a bbq contest, slapping 5 baby momma's, and then coming home to an amazing brisket.
and all he needed was a fork and no teeth! ;-)
For my 14" WSM, I've been cutting my brisket in half, placing the lean on bottom and point on top. It works!
I do a fold over and cook a butt at the bottom for BBQ contests
www.slapyodaddybbq.com/2013/11/five-kcbs-entries-on-one-mini-12-inch-wsm-new-world-record/
Cooking this again today. Scored a Wagyu 13 lb brisket. 9 hours into the cook. Going to try and keep it on the smoker as long as possible, before going in the oven. Thanks again. Next I want to try your hot and fast method.
I've never heard, "fork tender" more in my life haha
And I like big briskets and I cannot lie! :-)
Your dog is in a state of ZEN in anticipation of num, nums.
He is a brisket num num dog!
@@SlapYoDaddyBBQ If it's like my dog, their motto is "If he's chopping, he's dropping"
In Harry Soo I trust ☝️😂. .
Keep it coming please. This is the only "No bs bbq channel" in my opinion.
Thanks for you kind words and support! Feel free to binge watch my 100+ no-bs videos when you have time! :-)
Having lived in Lubbock, where it is the home of Texas Tech, is exactly the Brisket I grew up on. Low and slow, fork tender. And yes I've tried your other methods of cooking brisket too. My wife says why keep changing it's good, and my answer is I'm always learning BBQ methods. P.S. Mr. Beans has the sweetest face! Thanks again Teacher.
Thanks for trying my methods Jim. I left TTU in 86 and have made Los Angeles my home and I've adapted my Texas-influenced cooking methods into my craft over the years. So it was that first bite of Lubbock brisket in 83 that set me off on my barbecue journey.
That’s a real american right there.
Impossible for a brisket to be done during the daylight. The stars need to be out to be fork tender.
That's why my briskets are usually done when it's dark. I did not know that! :-)
I made that rub you made. We put it on the tri-tip. William couldn't believe what a bark it gave. Thank you.
You are very welcome!
Harry, thanks for the videos! We all appreciate your advice and knowledge in the bbq world.
Thanks for being my 1st comment on this video! Be sure to see my brisket playlist where I assembled all my 10+ brisket videos so you can be a black belt brisket cook!
GUNS UP!!!
Hello fellow Red Raider fan!
Jerry jerry jerry!
Thanks for stopping by. Hope you found my video useful.
I have been looking for a brisket recipe that allows for pull apart beef. Most are cooked for slicing and my family likes pull apart brisket. Thank you so much Harry!!!
Hope you enjoy
Brilliant!! The best thing is that you can't really over cook it as your oven is only 200 deg so the meat will never be over 200 deg. So even if you're getting home late from work you don't have to worry. Perfect way to cook for your family. Thanks, Harry.
Moist fork tender brisket = Happy Family! :-)
Two questions
1. If you were to monitor the meat’s temp and pull it right when it hits 200 I would imagine it would be less fork tender and more sliceable?
2. I would imagine you could do just about everything this way, Ribs (beef or pork), pork butt, etc?
For both 1 and 2, please try my way and trust me to put down your thermometer. Use a bamboo skewer and remove when meat feels probe tender. Have one skewer in a jar of cold peanut butter and another in your meat. When the probe feels the same, remove your meat. I've trained 3,000 students and many have become grand champions using this method so it works. Cheers, Harry
@@SlapYoDaddyBBQ Is it possible to over cook a wrapped brisket in the oven?
@@mikefalle7910 yes you can easily overcook. With some practice and using a bamboo skewer, you can get perfectly tender brisket slices that drape over your finger with an accordion pull! :-)
His dog gets to eat 21 hour low n slow juicy brisket and Here I am eating 2 minute noodles😔
I love brisket on my $0.50 cent ramen or Cup of Noodle! I have frozen brisket and warm it gently in the ramen broth.
@@SlapYoDaddyBBQ I just want brisket 😂
No charge for the high quality ENTERTAINMENT! Thanks Harry🔥
You're very welcome. Thanks for stopping by.
Another great video, I'm definitely going to try this during the lousy weather time of year. Looked great, loved seeing Beans in the background, just looking for something to hit the floor for him when you were trimming. His patience certainly paid off for him at the end. BBQ Love from the Jersey Shore.
Love back at ya Chris. Hope the weather improves so you can cook outside without too much discomfort.
So let me make sure I understand. Is this brisket fork-tender?
Not sure if you watched the last bit of the video where I use a fork to shread and eat it? After 20 hours, it was fork tender and moist. Give this a go and see if you like this style of cooking. If not, I have 10+ other brisket videos covering other methods. Thanks for watching
One more time, what's the size of that brisket?
What breed of dog is he?
21 lbs
Mr. Beans is a Maltese Chihuahua Pomeranian
@@SlapYoDaddyBBQ
It was ginormous lol. He's a pretty dog. I wouldn't mind having a dog with his looks.
I love cooking, smoking brisket for my family. Thank you for sharing your brisket insight and skill.
You're very welcome John. Feel free when you have time to view my Brisket Playlist for 20+ videos
Harry I told you I was going to try this for the Super Bowl. It was amazing!!! Everyone loved it. Thank you so much!!!
Awesome! Good to hear it went well
That's a roast not a brisket. That's a Broast
Fuck off dumbass brisket is a cut of beef not how it's prepared
Thanks Harry for once again sharing your knowledge and love of the BBQ craft. I have learned so much from your videos.
Hey Steve, I try to show you options to get the full potential out of various cooking styles. I've organized my 100+ videos into playlists so they are easier to navigate. Feel free to browse when you have time and let me know if you have questions. Thanks for watching Steve
th-cam.com/channels/4dtbTXdvjo272b5x_mxRBw.htmlplaylists
Food Gawker - tinyurl.com/klnclwu
Pinterest - tinyurl.com/k34kgq6
Hi Harry. I did this brisket recipe over the weekend and it was really delicious! Family loved it! Thanks for the recipe!
Glad it came out good. Keep spreading BBQ love!
I have worked at 4 bbq restaurants
And am always trying to improve and learn new techniques.You have been very helpful in my learning curve.Thanks for all you give Bro!
My pleasure David 😊
Makes me want to run out in the rain and smoke a brisket. Great job Harry and thank you for the tips 👍🏿.
I have a better idea. When you have time, you can catch the 12+ brisket videos I have covering both backyard and competition styles of cooking briskets.
th-cam.com/channels/4dtbTXdvjo272b5x_mxRBw.htmlplaylists
Food Gawker - tinyurl.com/klnclwu
Pinterest - tinyurl.com/k34kgq6
Best 20+ hr shift of work I have every seen. Your the man harry. Thank you for your passion and patience for us
Thanks I have a 14 lb brisket in 2 hours coming soon
Wow. How can anything 14lbs be cooking in 2 hours lol.
@@bradk3670 That's why crazy Harry fails (or succeeds) so you don't have to! :-)
I did my very first brisket today and I did this one. It was absolutely amazing!!!
Fantastic!
Great job Harry. You’re the man! We need you back on the Pitmasters show as a judge.
for some reason, Melissa Cookston scores my entries down when I'm a competitor on those cook shows.
Great job Harry going to try this soon thank you once again for spreading the BBQ love to the little backyards like me.
Thanks Bobby. If you are in need of supplies and torture tested BBQ gear, please see my Amazon store tinyurl.com/y7m5xsab
I made a brisket with your spice and Konos injection. I made it in the oven becasue shamefully I do not have a pit/smoker, but Ahstounding!!! my 2nd attempt came out appearing perfectly and passed the folding test haha.
Wonderful. Use any oven or pit and keep spreading BBQ love
Love it.you always make me hungry. Thank for sharing Harry Soo!
Harry Love seeing the use of the oven...The oven has proven to be a reliable tool for my Briskets.. I use a lower end Traeger (i'm a beginner), bring my brisket to 165 ish. I believe for a pellet grill I have reached the potential for smoking and bark. Then wrap in paper place in a pan and put in the oven at 220-250 F. The oven gives me the piece of mind that the heat will be stable, no refueling and no controller malfunctions. Also free the Traeger up to make sides like smoked mac and cheese. Your vids are great and you are even better
Thanks Mike! Happy to help you up your game in your pellet cooker and oven
Thanks for sharing I’m trying to cook my first brisket also learning from you on how to light the fire. Now I can start cooking Saturday night and finish the brisket Sunday morning and be ready for dinner 👍
Awesome Sunday dinner idea!
@@SlapYoDaddyBBQ Yes Sir🤣
Thanks for another wonderful video!! Maestro!
Awesome as always Harry!!
Thanks for giving us another tool for our tool belts sir!! Sure glad your dog is fully healthy again!!
Thanks for stopping by to watch my MMA-style methods in barbecue!
Harry is the best on TH-cam and I'm personally thankful that he shares his incredible talent with the backyard barbecue community. And to the very small naysayers with their thumb down response, all I can say is you're all either extremely jealous or flat out stupid! Thanks Harry, I just purchased your moola beef rub along with Kosmo's Q reserve blend brisket injection and I'm planning on doing an overnight low and slow on my 18.5 Weber Smokey Mountain followed by a 10 hour, 200 degree cook in the oven... plagiarizing your video more or less, lol. This is my first brisket on the wsm so wish me luck!
Thanks for the video Harry, very good looking brisket! Never done brisket myself though 😊🇫🇮
Give it a go when you can as it's fun to cook one if you've never tried. Here are more tips
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
$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
Great video Harry. i some times do this, but i shred good and run it through a cours die in my grinder and the mix it with some bbq sauce, beef bbq beefs in townn
Yes! I also do this with lesser cuts of meat but never with prime cut! It is just to good!
Great Video .! THanks for sharing ..Good Stuff
Harry, you the man! Love the reverse shmear. So glad it’s finally bbq season here in MN!!
The best!
Harry!!!! Thanks for posting this. Visually it looks scary throwing that big of a brisket on a 18" WSM. You've done it so I know it must work now!
Here is a 27.4 lb brisket. My biggest on a WSM-18
www.dropbox.com/sh/xu7c2g237tjv61i/AADLhbdg1KGImATVY5iuGJU6a?dl=0
Great job, Mr. Soo! You are a true Pit Master.
Thanks for stopping by and feel free to browse my 130+ videos for black belt tips
th-cam.com/channels/4dtbTXdvjo272b5x_mxRBw.htmlplaylists
Food Gawker - tinyurl.com/klnclwu
Pinterest - tinyurl.com/k34kgq6
Nice looks so good and tender
You the man Harry
Great video!! Lots of useful information I can use for my next brisket. thanks 🙏🏽
Give it a go and let me know how it goes
Looks so very delish~ Man, I wanted to take a bite when you first pulled it apart! Made my stomach instantly growl!
LOL! Plenty more brisket recipes including brisket ASMR
ASMR Brisket slicing - th-cam.com/video/MZh5xf18jr8/w-d-xo.html
SRF comp brisket - th-cam.com/video/cfDqD65II6I/w-d-xo.html
Comp Brisket - th-cam.com/video/Uo7ocTu9olc/w-d-xo.html
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Far out-that looks next level!
Fantastic! Rib rack works well to prop up brisket on WSM as well
Thank you Mr. Harry..... Sharpening my skills.
You're very welcome
This was very useful i can do this method
Love the reverse smear!! Great job!!
Thanks. It actually works better than the regular application of schmear before the rub. Helped me win contests I think.
Wow, I enjoyed watching this and will definitely be doing this, this summer
Thanks for stopping by Jeremy!
Thanks Harry, thinking outside of the box to deliver more options for tasty brisket!
Happy to oblige to those of us who work and need an easy way to have a brisket dinner without fussing over our pits!
That looks amazing ... I'll try this method in my next cook!!
This is for shredded brisket and feel free to binge watch my 15 other backyard and comp brisket videos. See my Playlist for Brisket
Lol. I love this guy. He’s just got a great monologue
Thanks Mann!
Forget the “This is the wrong way to make a brisket” crap……this is the absolute RIGHT way to make pulled beef tacos!
LOL! No teeeeeth needed!
Great video Harry, I've cooked a brisket that way, I like it too. Shredded makes great sandwiches
Nothing more comforting than a tall brisket sandwich piled high with both fatty and lean brisket! Delish!
Thanks mate, as always a great cooking video and variation to try!!!
Give it a go mate and let me now how it came out.
Awesome, Harry!!!
Your methods r the best. Cooked some killer ribs today using some techniques I learned from you.
Awesome. Always happy to help
Looks like another fun project for the weekend.
Super delish and tender!
Okay, how many times did he say, "fork-tender" in this video? GO! (Love ya, Harry!)
247 times! Love that phrase!
You have to take a shot of whiskey every time Harry says "fork tender".
One word Harry, YUM!
This is the only way I cook it. Im a lazy WSM backyard BBQer. Put it in there and come back in 24hrs. If you are cooking for you and you like it, there is no wrong way.
super low and slow is the way to go. you can also slice the flat and cube the point if you don't like shredded beef.