Thanks Ray. I know something but not everything as the more I learn, the more I learn how little I know! It's a lifelong journey and I'm a lifelong student! :-)
I left a message on another video. My 20# prime brisket smoke for 15 strangers and one friend (now 16 friends) was a great success. Thanks for your tips, especially the celery seed in the rub. Short version: After done, let brisket cool to about 180°, then re-wrapped and into cooler with towels for 8 hours. It then went in the fridge overnight, sliced it cold the next day, then brushed slices lightly with warm beef tallow. I gently re-heated in covered aluminum pan with au jus and homemade beef bone stock (not broth) to mix with the juices. It turned out to be the best I have ever done. Thanks again.
I've always wrapped at 275. 210 is NOT enough to hold the heat when wrapped and put into an ice chest to rest. You want that temp at 275 wrapped and resting in an ice chest so that temp SLOWLY comes down before slicing and serving. 210 just does not hold the juice and moisture long enough. Yes, he is 100% correct that it makes a difference in the texture. I've been smoking briskets for 25 years. Always make sure you wrap at the correct temp and let it rest in an ice chest min 2 hours, if not 3. Excellent demonstration.
Harry I am cooking a brisket with my dad today for Father's Day tomorrow. No lie... was going to go to bed tonight with the oven set at 200 degrees. Not now! At segment 10:45, with you nodding your head said, "275... Better!" Thanks for your data set of one Harry. It will be 275 & alarms. Thanks again for the explaining the fat rendering.
You can do 200F ULnS also. You will get a good result. Once you crust, wrap in foil or butcher paper and do 275F for another 2 to 3 hours until bamboo skewer tender
@@SlapYoDaddyBBQ hi Mr Harry any chances of the brisket spoiling cooking at 200 degrees being the meat is in the danger zone of 40 to 140 degrees for such a extended time?
@@danielploy9143 I'm not a food scientist and I'll say no as the salt on the surface on the meat acts as an anti-bacterial agent preventing endo toxins developed by the bacteria to reach a food poisoining level on concentration while the surface temp rises above 138F which is the kill temp of the highest heat tolerant bacteria
Soo Sifu: Hoping you have a great week-ahead! Thank you for producing this vlog! The analogy of the temperatures makes a lot of sense with the rendition of the fats in the brisket point and must have been pronounced. You did a great job on this cook, which I enjoyed learning from! In the end, the most important part of the cook-off was that it was delicious, not matter the temperature cooked-in, by the brisket-loving expert, Mr. Beans, who enjoyed a grand treat of all the results! 😀. Looking forward to the next lesson of yours! Best wishes and much 🧧, to you and the ohana, which includes Mr. Beans! Aloha, Sifu! 🤙
Howdy Harry. So Mr Beans says " it's all great Harry ". I saw this a few years ago and was surprised i hadn't left a comment. Im fond of saying there are a great many paths to the same destination. What's the best way of doing things i leave up to the cook. That said i believe folks to often don't consider what the point of diminishing returns are. I believe you don't rush the meat or the cooker. But when possible i will try to not cook longer than necessary. The longer you apply heat to the meat the harder it is to keep moist. And for me the sooner i can bring the internal temperature to 160°f the better( hot and fast) the better. However i have problems getting my preferred smoker to 350°f or higher so i go with a lower and longer cook. I also pull the meat before hitting 180°f internal. I wrap with foil and place in insulated container ( coolers work great). Not to rest but to finish cooking. The energy is already in the meat. It takes several hours for it to drop to 160°f and that is the bottom range of the rendering of the collagen. So until then it's still "cook". I know you know this but i believe to many folks try to rush the stall not understanding it's the stall where the magic happens. Rush to stall you lesson all your efforts. Oh heck i went long here, sorry. But dang im bored. Have a great day 😊.
Another great video, Harry. At this time last year, here in Sacramento, a 16lb full prime Costco brisket was running about $50. Now they're $100. Yikes!!! I'm not sure I'll be smoking brisket anytime soon.
@@SlapYoDaddyBBQ Wow!!! That's a lot of brisket. Well, I certainly appreciate all of the hard work you've put into the videos. I've learned a lot and applied some of the techniques you've given us. My family loves my briskets. The backyard bbq's are a hit...especially the briskets!!! Thank you so much for all you've given to the backyard pit masters. It's greatly appreciated in my perspective. Keep it coming.
It makes sense that wrapping and cooking at 275 yields a more tender point due to it fat content. I concour with your video can conclusion! Once again well done Harry. You may over take the "The Professor" nickname from Tuffy Stone.
Great Experiment!! I typically go 250 in oven after wrapping until probe tender. Resting experiments are next?? 😉😁👍👍. Mr. Beans preferred 275- saved Best for Last 😉
Love Mr Bean’s judgement! You’re awesome Harry! I wish I could find bbq like this in Oregon. I’d love to start a place but it’s just not sustainable here. So back yard smoking it is and it’s the best thing! Throwing a 16lb full packer on the smoker now for tomorrow. Your tips and tricks have helps me smoking skills immensely. If your ever in Oregon let me know and I’ll have you over for some Brisket.
Connect with the PNWBA or Pacific Northwest Barbecue Association. My friends will show you many top places to eat and visit in Oregon which is home to some of the best national bbq teams!
Yes I have 50+ videos on ULnS, LnS, HnF, UHnF. See my brisket playlist for more details and find the method you prefer. At the end of the day you after 100 briskets will reach the conclusion that its the pitmaster and never the method that matters! 😁😁😁
Those smoke rings are insane. I'm binging all your videos as I bravely cook a brisket for the 1st time, on the WSM 18 that you sold me on. 😅 I just got it 2 days ago and have only done hot and Fast Chicken on it so far. Thanks for the amazing content.
With July 4th around the corner. Most back yard cooks do not have the experience to time a brisket with in 24 hours before guest arrive. Please do a video on how to smoke a brisket 24 house before your guest arrive.
Art, you're in luck. You can cook your brisket and freeze it up to 6-9 months before or 7-days in the fridge before after you watch this video - th-cam.com/video/3C3PAnO9AD4/w-d-xo.html
Mr Beans took the first bite at random and second bite was comparison to see which was better. He made up his mind at that point and chose the 275 as the best and decided to end with the best one lingering in his mouth. Of course he couldn’t waste the second 210 bite, so he ate it as the 3rd bite.
Another good educational video. I always left my brisket at 250 for the complete duration. Cooking at 275 makes perfect since for rendering the fat. Thanks Harry.
Wait a sec. So you wrapped them both at @165... then it took the same amount of time(2hrs) to get to 205ish (or probe tender) at a 65 degree difference in oven(smoker) temp? That don't jive. I mean .. maybe you just took the 210 one out way to early? Love your videos Sir!
Yes more testing soon on several scenarios like rest before cooking, pre-cooked, cooked, and after cooking with seasonings and injections applied at various timestamps.
Another awesome video. One thing I realized on your video which is very very impressive is the quality you're getting from your camera phone. I seen the reflection on your Weber. I would love to be able to get quality footage like this on my camera phone two questions I have is are you running any certain software or shooting in pro mode or just automatic mode on the camera? Your audio is some of the best do you mind sharing what microphone you're using? I would love to have any information or details that you have found helpful in your journey with the video quality
I film with a 2-year of Samsung Galaxy S10 and edit with Adobe Rush. No external mic. Benro tripod w Ulanzi clamp. I have a $15 selfie light I sometimes use when it's dark. I'm a very low equipment budget guy just putting out my raw clips for your viewing pleasure! I bought the DJI OM-4 but have only used it a few times as too bulky to carry. I suggest you practice the ninja walk and you'll be good at steady shots.
Question Harry! What if you cooked the lower one longer? Did you cook them for the same amount of time? If letting the lower one go longer only compromised eating pleasure then it it's a total waste of time to let it go longer so it's important to know if they were BOTH "bamboo skewer probe tender" in the same amount of time?
I’m puzzled as to why ambient temperature is a good indication for when to wrap? Isn’t internal temperature a much more important factor across the board, including when to wrap?
This is focused test of pit temps as it triggers a Jerry Springer fist fight among pitmasters who swear by their chosen pit temps! I have won 100+ first places not using internal temps so it's a leap of faith when I teach classes as my 4,000 students, 300 classes the past 12 years have found out. Many have gone on to greatness - www.slapyodaddybbq.com/classes/harrys-wall-of-alumni-fame/
If your conclusion is that 275 post wrap helps the point render fat better, I have to ask: what about the flat? Was flat from the 210 better (and perhaps the 275 drier)? I ask in a 'backyard BBQ' context- not as a competitor.
Hi Harry. When cooking low and slow on the WSM what time do you start spritzing? Do you leave it alone for the first 4-5 hours before checking if it needs spritzing? Also once you start spritzing how often do you spritz until you wrap? Thanks again for all your bbq knowledge. Love your rubs.
I just did my first brisket on the Smokefire this weekend! Do you find putting the pans below the grates work better than putting the brisket on the top rack with a pan on the main rack? Thanks for all the amazing content!
I think Bean's choices were base on anticipation! LOL I figured the fat would not render as much at 210. But I'm sure if you cooked an old shoe, it would taste great Harry!
I'm sorry butvi have what might seem like a stupid question. Did you cook them both unwrapped at 275° for 5 hrs b4 wrapping and cooking for 2 more hrs? I have never successfully made a juicy brisket and want to try again. I just don't want to mess up the much meat again. 3 times was more than enough 😂😂😂😂
Just follow my three step process 1) cook unwrapped in 275F pit until crust sets (about 5-7 hours), 2) wrap in foil with some beef broth and place in 275F oven, 3) remove when bamboo skewer probe tender.
Hi Harry just would like to know when are you going to do a video on that monster knife that you’ve been using wanna buy one Amazon wants 80 bucks for it is it worth it
I have recently purchased a Weber Pellet Smoker. It has the probes you can use in the meat to know where your meat is….I never see you use a probe while cooking and I have not seen a video of your explaining the “non use”! Just wondered!
I like to cook manually by feel. Once you cook 1,000 briskets, you get the hang of it. I teach my 3,500 students in 200+ classes the past 12 years my technique where no internal temp is needed. The 450+ videos and 35 playlists show my 1st place USA methods in detail. Keep spreading BBQ love Robert!
Harry: Great video Thanks for sharing. I have a question. I smoke on a 22" WSM. When I do a brisket, I smoke at 250°F. The problem is my flat always reaches temp before the point does. So I end up over-cooking the flat. My question is: would I get a good product if I cut the flat away from the point and smoke them separately? This way, when flat is ready, I can pull that off independent of the point. Just wanted your advice on this idea. Your thoughts? Tommy
If you are my student and if you follow my 600 videos, you'll know that I specifically instruct you to lock your watch and thermapen in the drawer before you start. Please take a leap of faith and do that. Do not temp your brisket nor rely on time. Trim, season, and cook until crust sets; wrap in foil or butcher paper; oven 275F until bamboo probe tender in the flat. Do not probe the point. This will be a great brisket if you try my method Tommy
When I wrapped in butcher paper it had a few hard corners and had a stickiness to those corners when I finished cooking it. Do you know what I did wrong?
Harry, Would you say there is any taste or tenderness difference between half vs whole briskets? I'm thinking it might be a good way to keep from wasting less uneaten food. Hope you are doing well.
With how asymmetrical briskets are, is it really a good control to cut one in half? The two halves seem to be fairly different in shape, which could affect quality I think. Could you maybe get a butcher you know to make sure you get both briskets from the same animal, since each cow has two of them?
Most beef comes in a case of 5 so likely from different cows. You have to know the farmer and have it USDA slaughtered at the farm to get the L and R brisket from one cow. I select my brisket to be symmetrical down the middle so both halves have enough point and flat for my tests.
@@SlapYoDaddyBBQ ah, the butcher near me gets his cows directly from the farm, and I think he gets the whole animals sent to him so that he has to process them himself.
@@Metal_Auditor Yes, if this farm is in the USA, there is a elaborate paperwork process with USDA to process an animal outside of a authorized facility. The friends of mine who own their own cattle tell me it's not an easy process to navigate if you plan to sell the carcass, primal cuts, or retail cuts as it's highly regulated. If it's an animal for your own consumption, it's easier.
Hi Harry..just curious have you ever started a brisket on one smoker and finished on another? Sounds dumb I'm sure but I wondered if I could utilize my Pit barrell cooker and my pellet smoker in the same cook to get a little more flavor.. 🤔
Damn u cook fine brisket Hope u can help me. All I have is a Weber q 2000 gas bbq. What’s the ideal temp to set the cooker at on such a small device. I’ll use a smoking box for wood Thanks
Let me clarify by setting the landscape that there are four "tribes" of cooking temps for brisket. Ultra low slow camp under 225F. LnS 225F - 275F, HnF 275F - 350F, and Ultra HnF 350+. Pick the method that suits your cooking style and that brings you most joy. When you have time, you can review my Brisket Playlist where I have 50+ videos on various tribal methods. Thanks for stopping by
I know this is not a wrapping question, but for kcbs I hear the smoker has to be out side of a enclosed trailer is that true? Or could it be inside of a trailer?
I have KCBS friends like Dave Bouska of Butcher BBQ who have their pit on a trailer with doors that open in the enclisedbkitchen portion with the fire portion on the outside unenclosed portion
Can somebody define whether it's a 275 degree cook temperature, or a 275 degree internal temperature, Harry Soo is testing here? I watched the video, and I'm not sure.
Definitely the former. Evaporative cooling would keep meat from getting much above 212 until the meat is completely dry, and that would not be very nice to eat.
LOL! Did you see my Dalstrong Valhalla Series video on Viking inspired knives with celestial resin handles? Now that's how you dispatch your enemies like a Viking lord!
I don't use internal temps. I go by the the look and feel of the bark setting 100% before I wrap. I teach my students to lock their watch and thermapen in the drawer before they start cooking
Best to wrap so it does not dry out, get too smokey, and let connective tissue render. See my 50 how to brisket video for all the complex details I spent a lot of time teaching why
Every 30 mins @ hour 3. No rotate. Did you see my WSM videos showing how I won 100+ first places on all the contest meats. My very detailed Masterclass methods for free on TH-cam ! 😇😇😇
Thanks Shelly, I really appreciate your support. Let me know if you have questions when you browse my 500 videos 35 playlists when you have time. Here are a few links in my Description including the Amazon one - HARRY’S PRODUCTS & BBQ GEAR - Harry’s Favorite BBQ Gear on Amazon: tinyurl.com/yb9o526a Harry's Award Winning Rubs & Sauces - www.slapyodaddybbq.com/store/ Harry's Award Winning Rubs & Sauces on Amazon: tinyurl.com/lqh5mdn Harry's BBQ Wisdom tees - tinyurl.com/yc6ez8xy Dalstrong - www.dalstrong.co.uk/?ref=4848576.18d2a7 Thermapen Instant Read Thermometers - tinyurl.com/ycsluppm Jealous Devil Charcoal - amzn.to/2OqMenT Grill Grates - www.grillgrate.com/?aff=29 Hasty Bake - www.hastybake.com/?rfsn=4831745.0473aa8 Many Other BBQ Ingredients: www.soupbase.com/
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Nobody is this advanced in the world of BBQ. Thank you, Harry!
Thanks Ray. I know something but not everything as the more I learn, the more I learn how little I know! It's a lifelong journey and I'm a lifelong student! :-)
Harry Soo is the man. You gotta love his style. He does a great job explaining what he’s doing. I like it
I appreciate that!
Cooking technique analysis aside, TH-cam has taught me one thing. Mr. Beans has a way better life than me.
LOL! Mr. Beans sends love and hugs!
I come here for your expertise, and for beans of course..... Not my opinion .....lmfao ...You're awesome Harry and thank you as always🙏
Thanks for stopping by! Mr Beans and I send you love and hugs 🤗
I left a message on another video. My 20# prime brisket smoke for 15 strangers and one friend (now 16 friends) was a great success. Thanks for your tips, especially the celery seed in the rub. Short version: After done, let brisket cool to about 180°, then re-wrapped and into cooler with towels for 8 hours. It then went in the fridge overnight, sliced it cold the next day, then brushed slices lightly with warm beef tallow. I gently re-heated in covered aluminum pan with au jus and homemade beef bone stock (not broth) to mix with the juices. It turned out to be the best I have ever done. Thanks again.
What temp and how long on reheat did u use? 225 for 2-3 hrs?
@@2005Pilot No, just 170° until the temp came up to 140° in the meat. Less than 25 minutes.
Happy it worked out!
I've always wrapped at 275. 210 is NOT enough to hold the heat when wrapped and put into an ice chest to rest. You want that temp at 275 wrapped and resting in an ice chest so that temp SLOWLY comes down before slicing and serving. 210 just does not hold the juice and moisture long enough. Yes, he is 100% correct that it makes a difference in the texture. I've been smoking briskets for 25 years. Always make sure you wrap at the correct temp and let it rest in an ice chest min 2 hours, if not 3. Excellent demonstration.
Glad you found the test helpful to validate your hypothesis. Now we have N=2
Harry I am cooking a brisket with my dad today for Father's Day tomorrow. No lie... was going to go to bed tonight with the oven set at 200 degrees. Not now! At segment 10:45, with you nodding your head said, "275... Better!" Thanks for your data set of one Harry. It will be 275 & alarms. Thanks again for the explaining the fat rendering.
You can do 200F ULnS also. You will get a good result. Once you crust, wrap in foil or butcher paper and do 275F for another 2 to 3 hours until bamboo skewer tender
@@SlapYoDaddyBBQ Thank you, that clarifies it. Thank you for your help. This was a great video by the way
Awesome experiment. I usually put it on overnight at 200 and then wrap in the morning and put in the oven at 290. Always comes out good.
Ultra low and slow!
@@SlapYoDaddyBBQ hi Mr Harry any chances of the brisket spoiling cooking at 200 degrees being the meat is in the danger zone of 40 to 140 degrees for such a extended time?
@@danielploy9143 I'm not a food scientist and I'll say no as the salt on the surface on the meat acts as an anti-bacterial agent preventing endo toxins developed by the bacteria to reach a food poisoining level on concentration while the surface temp rises above 138F which is the kill temp of the highest heat tolerant bacteria
BTU is BTU is BTU!!!!’
Happy fathers day Harry. Keep up the good work spreading the BBQ love!
Happy Father's Day to you too!
Soo Sifu: Hoping you have a great week-ahead! Thank you for producing this vlog! The analogy of the temperatures makes a lot of sense with the rendition of the fats in the brisket point and must have been pronounced. You did a great job on this cook, which I enjoyed learning from! In the end, the most important part of the cook-off was that it was delicious, not matter the temperature cooked-in, by the brisket-loving expert, Mr. Beans, who enjoyed a grand treat of all the results! 😀. Looking forward to the next lesson of yours! Best wishes and much 🧧, to you and the ohana, which includes Mr. Beans! Aloha, Sifu! 🤙
Mahalo Bill!
Thank you sooooo much for all your insights and helping us all become better pitmasters.
Keep spreading BBQ love
It's a passion and you help us navigate and all become better! Amen to that.
@@greatwhitenorth3717 We will keep going so long as the BBQ sauce flows through our veins!
Q39 in KC cooks their brisket hot and fast. It's one of the best briskets I've ever had.
Great video, I love coming here for all the tips and teachings!
Awesome! Thank you!
Howdy Harry. So Mr Beans says " it's all great Harry ". I saw this a few years ago and was surprised i hadn't left a comment. Im fond of saying there are a great many paths to the same destination. What's the best way of doing things i leave up to the cook. That said i believe folks to often don't consider what the point of diminishing returns are. I believe you don't rush the meat or the cooker. But when possible i will try to not cook longer than necessary. The longer you apply heat to the meat the harder it is to keep moist. And for me the sooner i can bring the internal temperature to 160°f the better( hot and fast) the better. However i have problems getting my preferred smoker to 350°f or higher so i go with a lower and longer cook. I also pull the meat before hitting 180°f internal. I wrap with foil and place in insulated container ( coolers work great). Not to rest but to finish cooking. The energy is already in the meat. It takes several hours for it to drop to 160°f and that is the bottom range of the rendering of the collagen. So until then it's still "cook". I know you know this but i believe to many folks try to rush the stall not understanding it's the stall where the magic happens. Rush to stall you lesson all your efforts. Oh heck i went long here, sorry. But dang im bored. Have a great day 😊.
Victor, always great to hear of your tips and tricks. As I am fond to say, it's always the pitmaster and never the pit!
@SlapYoDaddyBBQ Harry I quote you on that often. Have a great day. 🎅
Another great video, Harry. At this time last year, here in Sacramento, a 16lb full prime Costco brisket was running about $50. Now they're $100. Yikes!!! I'm not sure I'll be smoking brisket anytime soon.
Yes I spent $2,500 just on briskets the past 3 months for my channel
@@SlapYoDaddyBBQ Wow!!! That's a lot of brisket. Well, I certainly appreciate all of the hard work you've put into the videos. I've learned a lot and applied some of the techniques you've given us. My family loves my briskets. The backyard bbq's are a hit...especially the briskets!!! Thank you so much for all you've given to the backyard pit masters. It's greatly appreciated in my perspective. Keep it coming.
Our Kroger stores have choice brisket for $1.99/lb. I think the sale ends soon.
@@baileylewis6543 Wow! For $1.99 I would buy as many as my freezer can hold! I'm paying $5.50 Choice and $5.99 prime in SoCal
Thanks Harry, Happy Fathers Day
Happy Father's Day
Just have to say hello to Mr Beans and another great video Mr Soo, Thanks for sharing your knowledge!
So nice of you! Mr. Beans sends love and hugs!
It makes sense that wrapping and cooking at 275 yields a more tender point due to it fat content. I concour with your video can conclusion! Once again well done Harry. You may over take the "The Professor" nickname from Tuffy Stone.
Cheers Jim! More testing to be done to validate via more data points
Now that's a Knife! Mr. beans just hungry
Love the heft and feel. Super solid and great for dispatching enemies!
Excellent video on comparison of temps--thanks
Glad it was helpful!
I think Henry soo is the new BBQ scientist on the block. Since he started the tallow experiment that Jeremy started a while back.
Yes Jeremy and I are cooking at his place in Kentucky in July. Watch for that episode
Dispatch your enemies! 🤣🤣🤣 Thank you for always putting all this information out!
Any time! My pleasure!
Harry Soo.... the Jimmy Hendrix of BBQ. ;) Rock on brother!
Rock 🪨🎸🤘🥌👩🎤🪨🎸🤘🥌👩🎤🪨
The dog is just wondering where the next plate of brisket is at 🤣
Mr. Beans got some brisket love, eventually!
Thanks Harry great work and tips as always….
Happy to help!
Great Experiment!! I typically go 250 in oven after wrapping until probe tender. Resting experiments are next?? 😉😁👍👍. Mr. Beans preferred 275- saved Best for Last 😉
Yes another dozen coming on resting before cooking, during cooking, and after cooking
@@SlapYoDaddyBBQ You Da Maaannn!!! Thanks Again 😁👍👍
Love Mr Bean’s judgement! You’re awesome Harry! I wish I could find bbq like this in Oregon. I’d love to start a place but it’s just not sustainable here. So back yard smoking it is and it’s the best thing! Throwing a 16lb full packer on the smoker now for tomorrow. Your tips and tricks have helps me smoking skills immensely. If your ever in Oregon let me know and I’ll have you over for some Brisket.
Connect with the PNWBA or Pacific Northwest Barbecue Association. My friends will show you many top places to eat and visit in Oregon which is home to some of the best national bbq teams!
Good to know. I feel better now when I wrap and throw it in the oven I don’t question if I should crank it up to 275. Thanks Harry Soo.
Jon, be sure to calibrate your oven as they can be 25 to 50 degrees hotter or cooler. Mine is 275F only when I set it to 285F
Oh wow. Will do.
Harry what about hot and fast brisket vs low and slow?
Some of my best briskets were done over 275° from the start.
Yes I have 50+ videos on ULnS, LnS, HnF, UHnF. See my brisket playlist for more details and find the method you prefer. At the end of the day you after 100 briskets will reach the conclusion that its the pitmaster and never the method that matters! 😁😁😁
Those smoke rings are insane. I'm binging all your videos as I bravely cook a brisket for the 1st time, on the WSM 18 that you sold me on. 😅 I just got it 2 days ago and have only done hot and Fast Chicken on it so far. Thanks for the amazing content.
Glad you like them! Let me know how your cooks go.
With July 4th around the corner. Most back yard cooks do not have the experience to time a brisket with in 24 hours before guest arrive. Please do a video on how to smoke a brisket 24 house before your guest arrive.
Art, you're in luck. You can cook your brisket and freeze it up to 6-9 months before or 7-days in the fridge before after you watch this video - th-cam.com/video/3C3PAnO9AD4/w-d-xo.html
@@SlapYoDaddyBBQ Thank you for sharing.
Harry, great job. I like the higher temp rendering idea
Give it a go and let me know how it came out
I tried it on ribs today. Itsa winner.
@@samuelelrod8472 awesome! Happy to hear!
Mr. Beans put the second 210 bite down and went after the 275deg next... He saw you go back for seconds, and was hoping for the same.
He's a helluva smart brisket dog!
Thx for the video in comparison, I too like big brisket I can’t lie!!!😂😝
LOL! Amen my BBQ brother!
Mr Beans took the first bite at random and second bite was comparison to see which was better. He made up his mind at that point and chose the 275 as the best and decided to end with the best one lingering in his mouth. Of course he couldn’t waste the second 210 bite, so he ate it as the 3rd bite.
Wow! What great running commentary. I should hire you as my Mr Beans analysis consultant!
Another good educational video. I always left my brisket at 250 for the complete duration. Cooking at 275 makes perfect since for rendering the fat. Thanks Harry.
Try it to see if 275F works better for you!
Nice Thank You!!!
Welcome!
Wait a sec. So you wrapped them both at @165... then it took the same amount of time(2hrs) to get to 205ish (or probe tender) at a 65 degree difference in oven(smoker) temp? That don't jive. I mean .. maybe you just took the 210 one out way to early? Love your videos Sir!
This is an older video so I don't recall the exact timing. Please use your judgment, discretion, and knowledge and you'll be OK!
Great experiment! Your next one should test rest periods and resting in a hot box.
Yes more testing soon on several scenarios like rest before cooking, pre-cooked, cooked, and after cooking with seasonings and injections applied at various timestamps.
Another awesome video.
One thing I realized on your video which is very very impressive is the quality you're getting from your camera phone. I seen the reflection on your Weber.
I would love to be able to get quality footage like this on my camera phone two questions I have is are you running any certain software or shooting in pro mode or just automatic mode on the camera?
Your audio is some of the best do you mind sharing what microphone you're using?
I would love to have any information or details that you have found helpful in your journey with the video quality
I film with a 2-year of Samsung Galaxy S10 and edit with Adobe Rush. No external mic. Benro tripod w Ulanzi clamp. I have a $15 selfie light I sometimes use when it's dark. I'm a very low equipment budget guy just putting out my raw clips for your viewing pleasure! I bought the DJI OM-4 but have only used it a few times as too bulky to carry. I suggest you practice the ninja walk and you'll be good at steady shots.
KNOWLEDGE! LOVE THE VIDEO
Welcome to my channel!
@@SlapYoDaddyBBQ IM LEARNIG LITTLE BY LITTLE THKS
Mr. Beans knows that it's all good! : )
Harry please do a video the way you cook brisket for yourself? How you like it, all the real secrets? Please?
I have 50+ how to cook brisket videos with all my fav ways like ULnS, LnS, HnF, UHnF. Pick one you like as I like them all!
Harry! Is that knife legal in California? Nice video sir, thanks for the test. Again, great as always!
I think for barbecue the knife is legal. I would not try to get it past TSA at the airport! LOL!
Question Harry! What if you cooked the lower one longer? Did you cook them for the same amount of time? If letting the lower one go longer only compromised eating pleasure then it it's a total waste of time to let it go longer so it's important to know if they were BOTH "bamboo skewer probe tender" in the same amount of time?
I adjusted the cook so both were cooked and rested about the same
I’m puzzled as to why ambient temperature is a good indication for when to wrap? Isn’t internal temperature a much more important factor across the board, including when to wrap?
This is focused test of pit temps as it triggers a Jerry Springer fist fight among pitmasters who swear by their chosen pit temps! I have won 100+ first places not using internal temps so it's a leap of faith when I teach classes as my 4,000 students, 300 classes the past 12 years have found out. Many have gone on to greatness - www.slapyodaddybbq.com/classes/harrys-wall-of-alumni-fame/
@@SlapYoDaddyBBQ Thank you for the reply 🙏🏼
If your conclusion is that 275 post wrap helps the point render fat better, I have to ask: what about the flat? Was flat from the 210 better (and perhaps the 275 drier)? I ask in a 'backyard BBQ' context- not as a competitor.
Once wrapped I find hotter at 275F give a better result
Hi Harry. When cooking low and slow on the WSM what time do you start spritzing? Do you leave it alone for the first 4-5 hours before checking if it needs spritzing? Also once you start spritzing how often do you spritz until you wrap? Thanks again for all your bbq knowledge. Love your rubs.
I only spray when I see the bark starting to set. A few hours into the cook and spray gently at first and increase the amount as the crust sets
I just did my first brisket on the Smokefire this weekend! Do you find putting the pans below the grates work better than putting the brisket on the top rack with a pan on the main rack?
Thanks for all the amazing content!
I prefer the half height foil pans to be placed under the grates. That way, you have two shelves to cook the meats.
I think Bean's choices were base on anticipation! LOL I figured the fat would not render as much at 210. But I'm sure if you cooked an old shoe, it would taste great Harry!
Ok one old shoe coming up! What style? Low slow or hot fast? 🔥 let me know
@@SlapYoDaddyBBQ LOL 🤣
Hi Harry,I have a three hours fight argument question,you cook fat side up or down and why? Thanks
depends on how your pit drafts the hot air. try it both ways to see which works best
So you don’t worry about an internal temp of meat before wrap? You just go off of crust feel? Thank you!💪🏼
Yes, cook until crust sets and wrap. Works 100% of the time
Harry do you have a stuff Hawaii smoke turkey with pine inside and vegetable maybe turkey ground beef.. do you have any recipe like that..
I'm sorry butvi have what might seem like a stupid question. Did you cook them both unwrapped at 275° for 5 hrs b4 wrapping and cooking for 2 more hrs? I have never successfully made a juicy brisket and want to try again. I just don't want to mess up the much meat again. 3 times was more than enough 😂😂😂😂
Just follow my three step process 1) cook unwrapped in 275F pit until crust sets (about 5-7 hours), 2) wrap in foil with some beef broth and place in 275F oven, 3) remove when bamboo skewer probe tender.
So the 275 is the chaser 👍🏻
Try it please and add to my one data 👉
I think all that mattered to Mr. Beans was that he got rewarded with some great brisket. Cheers, Harry! ✌️
Cheers Dwayne! 🍻
Hi Harry just would like to know when are you going to do a video on that monster knife that you’ve been using wanna buy one Amazon wants 80 bucks for it is it worth it
I have recently purchased a Weber Pellet Smoker. It has the probes you can use in the meat to know where your meat is….I never see you use a probe while cooking and I have not seen a video of your explaining the “non use”! Just wondered!
I like to cook manually by feel. Once you cook 1,000 briskets, you get the hang of it. I teach my 3,500 students in 200+ classes the past 12 years my technique where no internal temp is needed. The 450+ videos and 35 playlists show my 1st place USA methods in detail. Keep spreading BBQ love Robert!
Harry: Great video Thanks for sharing. I have a question. I smoke on a 22" WSM. When I do a brisket, I smoke at 250°F. The problem is my flat always reaches temp before the point does. So I end up over-cooking the flat. My question is: would I get a good product if I cut the flat away from the point and smoke them separately? This way, when flat is ready, I can pull that off independent of the point. Just wanted your advice on this idea.
Your thoughts?
Tommy
If you are my student and if you follow my 600 videos, you'll know that I specifically instruct you to lock your watch and thermapen in the drawer before you start. Please take a leap of faith and do that. Do not temp your brisket nor rely on time. Trim, season, and cook until crust sets; wrap in foil or butcher paper; oven 275F until bamboo probe tender in the flat. Do not probe the point. This will be a great brisket if you try my method Tommy
Great video. What was the time deference of the cooks between 210 and 275.
I'd also like to know
About 1:45
@@SlapYoDaddyBBQ Thank You . I know not to cook by time. I was just wondering. U do a great job on explaining how and why you do things.
I like big brisket too and I’m not gonna lie🤣
LOL! I also like BIG BUTTS!
When I wrapped in butcher paper it had a few hard corners and had a stickiness to those corners when I finished cooking it. Do you know what I did wrong?
Try to put some oil or tallow on the paper so the corners become flexible when you cook the brisket in the wrap phase
Harry, Great Video!! When you cook for a restaurant, is it a good idea to separate the point from the flat and cook them separately?
I know of no BBQ restaurant who separates the two muscles of a packer but you can try to see if it works for you! :-)
Harry, Would you say there is any taste or tenderness difference between half vs whole briskets? I'm thinking it might be a good way to keep from wasting less uneaten food. Hope you are doing well.
Yes same taste and faster cook. Nevertheless I suggest you cook whole packer and save leftovers. See my best way to reheat brisket video
With how asymmetrical briskets are, is it really a good control to cut one in half? The two halves seem to be fairly different in shape, which could affect quality I think. Could you maybe get a butcher you know to make sure you get both briskets from the same animal, since each cow has two of them?
Most beef comes in a case of 5 so likely from different cows. You have to know the farmer and have it USDA slaughtered at the farm to get the L and R brisket from one cow. I select my brisket to be symmetrical down the middle so both halves have enough point and flat for my tests.
@@SlapYoDaddyBBQ ah, the butcher near me gets his cows directly from the farm, and I think he gets the whole animals sent to him so that he has to process them himself.
@@Metal_Auditor Yes, if this farm is in the USA, there is a elaborate paperwork process with USDA to process an animal outside of a authorized facility. The friends of mine who own their own cattle tell me it's not an easy process to navigate if you plan to sell the carcass, primal cuts, or retail cuts as it's highly regulated. If it's an animal for your own consumption, it's easier.
@@SlapYoDaddyBBQ they might be processed at the farm, then. But what I know is that the butcher is the son of the farm owner.
To dispatch thy enemy, use Dalstrong lol jk
When are you going to review that knife?
Editing video so soon
Thanks for the info Harry! About how many ounces of wood do you use in an avg brisket?
No idea. Maybe about 1/4 bag or 5 lbs pellets?
Hi Harry..just curious have you ever started a brisket on one smoker and finished on another? Sounds dumb I'm sure but I wondered if I could utilize my Pit barrell cooker and my pellet smoker in the same cook to get a little more flavor.. 🤔
yes I have. Sure, any working pit will be fine to continue your cook
@@SlapYoDaddyBBQ thanks Harry. If you ever need an experiment for video that would be something I'd like to see. Say hi to your dog! #cutestdogever
Wow. Isnt it recommended that the meat is done at 205? 210 vs 275?
There is a range of temps you can cook at so pick one that suits your style and equipment 😄
Damn u cook fine brisket
Hope u can help me. All I have is a Weber q 2000 gas bbq. What’s the ideal temp to set the cooker at on such a small device. I’ll use a smoking box for wood
Thanks
I heard some where it’s better to leave a brisket in the freezer for at least 2 months before cooking it. Is that true and what does that do
Have not heard that freezing a brisket makes it taste better.
Im confused with this video... Isn't it brisket generally cooked at 250F - 275F.
Let me clarify by setting the landscape that there are four "tribes" of cooking temps for brisket. Ultra low slow camp under 225F. LnS 225F - 275F, HnF 275F - 350F, and Ultra HnF 350+. Pick the method that suits your cooking style and that brings you most joy. When you have time, you can review my Brisket Playlist where I have 50+ videos on various tribal methods. Thanks for stopping by
@@SlapYoDaddyBBQ thanks I will
Mr Beans saved the best for last
I know this is not a wrapping question, but for kcbs I hear the smoker has to be out side of a enclosed trailer is that true? Or could it be inside of a trailer?
I have KCBS friends like Dave Bouska of Butcher BBQ who have their pit on a trailer with doors that open in the enclisedbkitchen portion with the fire portion on the outside unenclosed portion
Can somebody define whether it's a 275 degree cook temperature, or a 275 degree internal temperature, Harry Soo is testing here? I watched the video, and I'm not sure.
Definitely the former. Evaporative cooling would keep meat from getting much above 212 until the meat is completely dry, and that would not be very nice to eat.
It's pit temps I refer to
What's in the sprayer?
I use water
Harry where do you get your mister for spraying your briskets?
Please see my Amazon store link in Description for my red sprayer
You've had that knife for 7 weeks now, have you had to sharpen it?
About twice. It holds the edge really well
I think Mr. Beans needed a second sample to be sure
He got more off camera!
Dispatching your enemies. That's good to know lol.
LOL! Did you see my Dalstrong Valhalla Series video on Viking inspired knives with celestial resin handles? Now that's how you dispatch your enemies like a Viking lord!
Is the internal temp at 210/275 or is the grill those temperatures?
The 210F and 275F are the pit or oven temps after the wrap phase
what temp do you start to wrap at 160 internal?
I don't use internal temps. I go by the the look and feel of the bark setting 100% before I wrap. I teach my students to lock their watch and thermapen in the drawer before they start cooking
damnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnn....
unexpected
I fail so you don't have to! Alternatively, I succeed sometimes and you benefit! 😇
Mr Beans likes the fatty 210 brisket. :D
Mr. Beans sends love and hugs!
Please explain to wrap or not to wrap?
Best to wrap so it does not dry out, get too smokey, and let connective tissue render. See my 50 how to brisket video for all the complex details I spent a lot of time teaching why
@@SlapYoDaddyBBQ I’ll watch thank you
If doing on a WSM at 275, how often do you rotate and spritz?
Every 30 mins @ hour 3. No rotate. Did you see my WSM videos showing how I won 100+ first places on all the contest meats. My very detailed Masterclass methods for free on TH-cam ! 😇😇😇
@@SlapYoDaddyBBQ Thank you so much!
Harry where do we buy your products on Amazon so you can get credit.
Would like to get your injector and rubs and knife sharpner.
Thanks Shelly, I really appreciate your support. Let me know if you have questions when you browse my 500 videos 35 playlists when you have time. Here are a few links in my Description including the Amazon one
- HARRY’S PRODUCTS & BBQ GEAR -
Harry’s Favorite BBQ Gear on Amazon: tinyurl.com/yb9o526a
Harry's Award Winning Rubs & Sauces - www.slapyodaddybbq.com/store/
Harry's Award Winning Rubs & Sauces on Amazon: tinyurl.com/lqh5mdn
Harry's BBQ Wisdom tees - tinyurl.com/yc6ez8xy
Dalstrong - www.dalstrong.co.uk/?ref=4848576.18d2a7
Thermapen Instant Read Thermometers - tinyurl.com/ycsluppm
Jealous Devil Charcoal - amzn.to/2OqMenT
Grill Grates - www.grillgrate.com/?aff=29
Hasty Bake - www.hastybake.com/?rfsn=4831745.0473aa8
Many Other BBQ Ingredients: www.soupbase.com/
Mr. Beans is using the Mr. Beans method.
He's DA DOG! 🐕🛷🐶🦮🐕🦺🐩
30 second commercials before the show begins sucks.
I have TH-cam $10 a month and no ads
18th comment. Hello from Tokyo
18th reply. Arigato!
You ever get tired of eating Brisket? What’s your favourite food to cook that isn’t bbq
No, no we dont
Sushi and burrito! Both together!