Cooking Competition Brisket 1st Place KCBS Ranchers Reserve Smoky Okie Injection Harry Soo
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- เผยแพร่เมื่อ 21 ส.ค. 2024
- Up your brisket game and learn how to cook a 1st place KCBS competition BBQ brisket entry. Click "SHOW MORE" for all the information links!!!
Harry tries out the new popular Smoky Okie Deep Beef and 180 Brisket Injections by Tim Dickey of Texas. 1st Place KCBS Ranchers Reserve Brisket National Champion Pitmaster Harry Soo Los Angeles, SlapYoDaddyBBQ.com.
Brisket is a comp category where I’ve won numerous first places. I’m always trying to up my game by testing various brisket injections. In this video, I show you how I cook a first place KCBS comp brisket with all my tips and tricks. I'm always searching the best products to use on the comp circuit so as I up my game, you too will benefit. Remember that you still need to cook it perfectly as the injection is just one of the many components that go into a winning brisket entry.
Review 6 Brisket Injections - • Testing 6 Injections C...
Coaching new teams brisket - • Coaching New Teams Bri...
Brisket smoke ring - • Best 6 BBQ Smoke Ring ...
Smoky Okie Deep Beef www.thekansasc...
Smoky Okie 180 Beef Injection www.thebbqsuper...
Campbell Beef Broth www.amazon.com...
Defatter www.amazon.com...
Silicone brush www.amazon.com...
Brisket knife - www.amazon.com...
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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 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.
#harrysoo #slapyodaddybbq
I've been watching you for awhile, and I've used some of your tips, I think it's great that you share your tricks, you're awesome dude
Thanks Jade for your support and kind words
You are the man! I love your shared wisdom, sense of humor, and your positive energy.
Hey William, thanks for your support kind words! Keep spreading BBQ ❤️ love amd 😊 joy
Did a brisket last week and used your campbells beef consomme trick, and it soaked in nice, and everyone said wow what a taste.
Nice little help to rejuvenate it before wrapping and a mild flavor enhancer.
I took the credit and never told them i learned it from you.
Thanks for your videos.
Good stuff! You are now the brisket God. I won't tell! Keep spreading BBQ love.
Harry sets his watch for military time, now that's a serious pitmaster! Great video Harry I am strictly a backyard BBQ'er but I love learning and watching your vids and the different products.
Carry over from my days flying 747s!
First off you dog cuteness level is off the charts, too cute. Thanks for all your tips!!!!
You're very welcome Jim. Plenty more barbecue love videos coming as I up my game, you too can up your game. I feel sorry for our family dog Mr. Beans as he's driven crazy by the smells and sounds of meat sizzling and crackling on the grill but is not allowed to eat as he's got his own dry dog chow
Thanks for this video Harry. I entered my first cook off last year and I am pretty certain had I watched your video prior I would have finished much closer to the top! Same goes for your comp chicken video! Keep them coming, you're an excellent instructor!
Thanks Victor! Good luck and send me a pic when you take top honors
Harry love your teaching! So happy I found you, I will definitely be sharing your vids.....I love BBQ pit Master, but since watching you I'm understanding the different cuts of meat....anyhoo live your show..ty
Thanks for your kind words Elizabeth. I will be transferring my knowledge to you and others so you can spread BBQ love in the world. I hope to be able to post two videos a week as my schedule allows.
Pit Master Beans always brings a smile to my face. Another great video Harry!
I should have my viewers come up with a name for Mr. Beans. Maybe Pitmaster Beans, BBQ Beans, Beans the BBQ Dog, Brisket Beans, Beans the Brisket Dog?
That brisket trim was a work of art. Good job!
Thanks 👍
Jeremiah Lopez the wood I like to use is hickory and cherry for brisket. I'm working on a wood and smoke video. Thanks for watching.
This is my new favorite channel thank you for the step by step process. You make the best videos by far, thanks for showing us your secrets I’ve become a better cook from your videos. THANKS
You are very welcome. I hope you take plenty of walks Erik. You master barbecue from my channel so you can spread BBQ love. Peace my BBQ brother.
Perfectly trimmed with one hand holding a camera, crazy 💯
Right!!
Harry, just wanted to say thank you so much for sharing your experiences and knowledge with smoking a brisket. I've watch MANY of your brisket videos and pulled something from all of them. We smoked a 19 lb brisket recently and everybody couldn't stop talking about it. Felt really good to have it turn out so good but I passed all the kudos along to you. You're recommendations for the touch test before pulling and wrapping from the smoker and the bamboo skewer test before coming out the oven are so simple but work every time. Thank you Harry, wishing you all the best!
Happy to hear. Keep spreading BBQ love!
Harry, forgot to extend a thank you, I followed your video's and used the Smoky Okies 180 and Deep Beef when i cooked back in November in The Smoking Flamingo in Jacksonville, Came in 8th place with the Brisket. Still have some work to do, but feel like i am on the right path..Thanks Again.
Congrats Dave! Well done!
Thank you for trying us out. We inject differently and do not have the discoloration very often, be if we do, we do, we drag it through the au jus and it disappears. Thank you for the good rating!
Tim Dickey thanks so much for letting me try your awesome products. I think DB and 180 are both top rated when compared against some of the best proven performers on the comp circuit. No wonder so many 180 and first places. I will be using it in comps and will share the feedback. In fact, I'm teaching in Chicago this weekend and will use it in class.
Thank YOU for the kind words Harry. Please let us know if we can be of help! Next up for you, Pure Pork Power, Bark, and The Solution for Chicken!
Tim Dickey
Yes, I'm going to do your Pork shootout and Chicken Shoot out next.
You make some awesome products. Can't wait to try on the comp circuit on the West Coast
Thank you very much for letting me try them out
Harry
Thank you for doing these videos.
You're very welcome Frank!
Cant wait to see the Brisket injection shoot out with this one also included
Yes, I have a couple of brisket injection videos already out. A third is coming next week where I review Butcher BBQ's secret TR Phosphate and bottled brisket injection.
th-cam.com/video/tBbnX6ZS7-w/w-d-xo.html
th-cam.com/video/RpnIGw4vyPA/w-d-xo.html
I'm sure it was because of a filming delay, but my brain couldn't handle the injection liquids being settled out and subsequent uneven distribution. Thanks for the tips. I learned stuff!
Calvin Horch some injections like Kosmos and Butchers are foamy and they settle in a couple of hours. You should refrigerate your injections before injecting into meat as they stay in the meat 8 hours before cooking. The rub goes on 4 hours before cooking. Thanks for stopping by.
I know your neighbors love you ;) Thanks for the video.
You are very welcome. Thanks for watching. Yes, fringe benefit to live near me!
Yum! Thanks for the tip about not washing meat in the sink. I won’t do that anymore.
cookieman136
You're very welcome. Be sure the read the actual article in the link in SHOW MORE so you can protect your family from unsafe food practices. Far too many folks wash their meat, especially chicken, in their sinks. I've been teaching for 10 years and every class, my students are surprised to learn that they are not supposed to wash meat in their sinks.
Thank You Harry for sharing your superb knowledge and techniques. Many blessings!
You're very welcome! Thanks for stopping by
Awesome vid! have never trimmed to that extent, but next one I will! Picked up a new subscriber.
Thanks Brad for stopping by. Feel free to browse my 15 other brisket videos when you have time
Great vid, nice cutlery skills great cooking great cut of meat. Thanks for the sink info!
You're very welcome. If you like, you can read the link to the science in the SHOW MORE. Thanks for watching.
The dog cracked me up;he wasn’t going anywhere 😂
Mr. Beans eats very well.
Black belt tricks are the best!!!
here are a few more
SRF comp brisket - th-cam.com/video/cfDqD65II6I/w-d-xo.html
Comp Brisket - th-cam.com/video/Uo7ocTu9olc/w-d-xo.html
Best Brisket Injections - th-cam.com/video/RpnIGw4vyPA/w-d-xo.html
H-n-F Texas Brisket Baby Back M - th-cam.com/video/8gAXqos-aHE/w-d-xo.html
Coaching brisket - th-cam.com/video/XXsVxK7VIcc/w-d-xo.html
10 Backyard Fundamentals - th-cam.com/video/kzWWpvJEpck/w-d-xo.html
12 H-n-F Fundamentals - th-cam.com/video/VUG9MvuCWBQ/w-d-xo.html
7 Fundamentals Weber Kettle - th-cam.com/video/IRwSk91PgUs/w-d-xo.html
Ultra Low Slow - th-cam.com/video/QavVUpbV8ek/w-d-xo.html
$220 Wagyu v $50 Angus - th-cam.com/video/1RAbLiBhx20/w-d-xo.html
S&P v Moola Rub - th-cam.com/video/Ykdy0bv2JIU/w-d-xo.html
Gold v Black SRF - th-cam.com/video/Vqqrc0g3JbQ/w-d-xo.html
Umami Brisket - th-cam.com/video/d9YqXR9_fi4/w-d-xo.html
Impossible 2-hour - th-cam.com/video/VVsE6-RYYB8/w-d-xo.html
Instapot Brisket Calderata - th-cam.com/video/F9ld_2eZfDI/w-d-xo.html
You tha man Harry !
tim dickey 180 is very popular, even in IBCA !! nice video as usual! thanks Harry!!
Tim makes great products and I highly recommend them. They are DA BOMB on the IBCA and Lone Star circuit I'm told! Thanks for stopping by.
It has been amazing watch this journey of yours. Really fantastic to see you continue to elevate this passion of yours. Thank you for your content.
Hey TacoBus, thanks for stopping by. When I started posting consistently in January 2018, I wasn't sure anyone would be interested in competition BBQ methods. I apparently am wrong as I have almost 20K subscribers and 2.4 million minutes watch time every month. Wow! Thanks for stopping by and feel free to tell others that they can master barbecue and spread love with my channel! :-)
First thank you for the video Harry. This is extremely helpful. I'm just getting into smoking and this was very informative and I really appreciate it. My first real smoker arrives next week and I'm really excited to get it setup and learn how it smokes. This is going to be an adventure I've been waiting years to endeavor into. Thank you again for having this channel and the videos
Thanks Thomas for stopping by and may these nuggets of information help you on your barbecue journey. Plenty more videos on their way. Live, love, and barbecue
Silly detail but I love that you use a proper knife. Drives me crazy when you see guys using a dull knife and tearing the meat up horribly haha
Best Pitmaster Knives . th-cam.com/video/RRarBWyglwM/w-d-xo.html. Knife Sharpening th-cam.com/video/__n2LtInFKU/w-d-xo.html. Whetstone Sharpeningth-cam.com/video/e_c3bC2W86w/w-d-xo.html
Harry, great video!! I thought I knew all there was to know about brisket. I definitely learned a bunch from this video. Thanks!!
You’re the man Harry! Thanks for the advice!
Happy to help. Plenty more rib tricks coming soon so please check back when you can.
I am so hungry right now!!!
Thanks for dropping by and commenting. Your Keto channel sounds and looks fascinating. I'm not familiar with Keto cooking and could learn a few tricks from you. If you're open to doing a Keto BBQ collab, please let me know. I recently had a chance to cook with other TH-camrs in Dallas th-cam.com/video/8gAXqos-aHE/w-d-xo.html. Thanks Harry SlapYoDaddyBBQ@gmail.com
Am always up for it Harry but I live in India :P
Headbanger's Kitchen luv your chicken bunt recipe. Would love to cook a Keto BBQ collab if you're open to the idea harry@slapyodaddybbq.com
I used to fly 747's for Singapore Airlines and now live in Los Angeles. I have India on my bucket list and recently taught in Perth th-cam.com/video/RzcwljuK0dE/w-d-xo.html. Who knows, one of these days, I'll show up with some BBQ tongs at your place!
so I just went to U.SBBQ store online and ordered both of those Smoky Okies injection products YOU used in this video.....180, and Deep Brisket.....and I caught the 20 oz update for the water when making!
Thanks for letting me know that the instructions were revised. It's a great brisket injection and teams are winning using it. Let me know how you like it
found your channel recently. Ive followed bbq pit masters for years and never thought to check out youtube to see if any of the group was on here. I will be goin through a lot of your videos now that I have found your channel. Definitely looking forward to seeing the how to videos like this for competion bbq.
Welcome. Feel free to browse my 150 videos across 25 Playlists.
Been watching you since pit masters. I can only hope to one day make meat this good.
Rome wasn't built in one day. Be patient take your time. Study my videos and you'll do good Rob
Great Video Harry!
GQue BBQ thank you very much for watching. I have many more comp-style videos being edited so please let your BBQ friends know that Harry is sharing his love for BBQ with the world.
Harry, Thank you brisket is my favorites also. It just doesn't always turn out right. Thank you, I have never tried injection marinade.
My dog is going nuts barking at your dog in this episode. She wants to play with your dog lol. She's also wearing the same bone shaped name tag :)
Yes, Beans is always looking for food. Since I started shooting TH-cam videos more regularly, he's been following me around whenever he sees me in the kitchen!
I liked your cutting out the fat between the flat and the point!
I like more bark in my burnt ends
I'm going to apply some of your secrets to my next brisket at home here in Medellin
Awesome. Best of luck and win an award
You no how 2 grill food my man I will give you that. Hats off 2 you. I will be as good one day lol
cooking with webby you will be soon as I am posting my recipes for you to follow
Nice
It's strangely satisfying watching Harry trim the fat off this brisket.
Here are some ASMR videos!
ASMR Brisket slicing - th-cam.com/video/MZh5xf18jr8/w-d-xo.html
ASMR Pork Butt - th-cam.com/video/T-0AsLvZwY4/w-d-xo.html
ASMR Bacon Sizzling - th-cam.com/video/hh8COYdNkKc/w-d-xo.html
ASMR Rib Slicing - th-cam.com/video/lvg6E97S_oI/w-d-xo.html
ASMR Franken Steak Sizzling - th-cam.com/video/eK8hmY8LP28/w-d-xo.html
Looking forward for more bbq tips and ideas from the " Yoda " of all pittmasters.
Paduan Mladen Vidic, may the BBQ force be with you. Learn you must. Practice must be the key. Obi-Won-Harry :-)
Just Excellent 😇Thank You So Much PitMaster Harry Soo I Truly Appreciate all your tips and knowledge
Happy to help
great video! awesome sauce! two thumbs up.
Thanks for watching and stopping by.
Thanks for sharing Harry
You are very welcome!
Harry another great video! I always learn something when I watch your videos, that tip on not washing meat in the sink!!!! Guilty!! Any plans coming to Oklahoma in the near future?
Sure why not when it gets cooler. Have quite a few pitmaster friends there including Dave Bouska whose Butcher BBQ products I love
That would be great!! kosmo is opening a new store front in OKC soon, would be great if you guys could do a class together !! just wish full thinking on my part! it would be epic!!
Great videos Harry; we just started into KCBS comps and I'm taking a few of your tricks with me... Keep the videos coming!
Thanks for stopping by Hurr Durr. I teach you how to master barbecue so you can spread BBQ love. Plenty more videos coming. Please tell all your friends who can subscribe so my videos rank high in in TH-cam and can been seen by more pitmasters. My channel is tiny compared to those that have 300,000 grill master subscribers
great video !! great looking product, seems like when you sliced it to fit the box and cut the edge off of the slice thats my favorite part of the slice
desmund lighten we call that the pitmaster reserve
Cheers Harry great video 👍
Thanks for watching and for your kind words
Great video. Thank you for sharing.
FYI, it’s perfectly fine to wash cold meat in the sink.
Please do as you please and don't listen to me
I have watched several of your videos, and think they are great. I have a request. Start with a regular packer (select) brisket and take it to finish. For us poor cooks. If you have already done so i apologize.
Yes, please see my Brisket Playlist of 23 videos on how-to cook brisket. I don't do Select Grade as I'm not skilled enough to get a championship result from that grade. Select is $3.50 / lb in Los Angeles, Choice is $3.75, and Prime is $3.95. So the cost differential is not significant but the results are a wide swing. I like to get consistent results and my Selects have always come up sub-par after a 12-hour investment in time so I cook Choice or Prime as those are delicious.
@@SlapYoDaddyBBQ Wow hard to imagine they are that close in price. Thanks for the reply.
Looks awesome!
Cool video. I am wanting to get a team together and compete. Seeing your videos makes it seem a lot easier. Appreciate your help!!
Happy to help. Feel free to watch my 240+ videos 30+ Playlists including team coaching videos. Good luck with your team
Nice looking brisket, I noticed your about the only pro who wraps his brisket in aluminum foil instead of butcher paper. I have yet to try to wrap in butcher paper but I'm going to make your butter cola short ribs and then my own personal recipe for short ribs and instead of using foil this time I'm going to use butcher paper to try and get a better bark. Let's see how it goes.
I use 10 oz mop so paper will leak. Rule of thumb is foil when liquid mop and butcher paper when no mop
i like the way you trim your meat when you get that fat between the point and flat off, i do the same...i also inject with the grain as well so i think im doing ok after seeing you do it too.
All's good as long as the results are good and you're having fun! Thanks for stopping by
What part of TX are you in? You videos make me smile. Always learning. Thank you sir. 👍🇺🇸
I'm in Los Angeles. I was in Dallas to hand w my TH-cam buddies
What is your process once you pull the brisket? Rest on a table, rest in a cooler or the oven? How long of a rest period do you do? It seems like once I pull my brisket it loses a lot of moisture during the rest.
Cut open foil after removing, rest on table until internal drops to 170F, reclose the cut foil, and keep warm until contest turn in time. I finish brisket at 7:30 am and turn in at 1:30 pm. It takes about 90 minutes on a hot day to drop from 210F to 170F in West Coast weather.
Harry Soo This is very helpful! You are the first channel I subscribed to. I use a WSM, and it seems like moisture retention in brisket is my disability. I use my own rub that I made and inject with Butcher BBQ prime brisket injection. Costco prime brisket. Thanks for your help. I have my first, small, competition in one month.
Harry, I follow all your steps and routinely end up with flats that are on the rather dry side. (The point turns out amazing). I wrap when the crust sets, and cook till probe tender. Then open to let cool to 175 and wrap back up until serving. Is there something I'm not thinking of that is contributing to the dryness? Another point... probe tender for me is subjective as I find the tenderness varies depending on where in the flat I test with the probe, some areas peanut butter smooth other areas slightly tough. I am a backyard smoker on a WSM18.
Harry, any thoughts on what is causing dryness?
You really need a restaurant if u don’t have one.. meaning you should ship these around the country
Come by to visit in in Lubbock TX on Aug 25 and get some free BBQ samples while they last.
Thank you for this video!
You are so welcome!
Do u smoke your brisket with woods like hickory, mesquite and such? I saw just charcoal in your videos. I just started to watch and learn more.
I like hickory and apple on brisket. Pecan also is good. I like cherry on ribs and red oak and apples on chicken
Mesquite usually a lil harsh for long cook like this, some guys can do it but it takes the right wood and lots of skill.
Pecan and post oak here in Texas
Congratulations on your winning. Have you bump into wood chicks BBQ, or any of the pitmasters.?
I have seen almost everyone except Paul Peterson the restaurant guy. I bump into Myron, Johnny, Jamie (Jambo), Lee Ann, and Tuffy on the comp circuit. If you read my blog on SlapYoDaddyBBQ.com, you see those pitmasters.
Thank you
Get yourself a tripod with one of those big checks! LOL. Another great video Harry. I 'm doing my second brisket soon. Learned a bit from the first and excited to try again.
Be sure to watch my 30 comp cooking videos so you master some black belt techniques!
You need to take those cheques to a really big bank ;)
LOL! I should try and see if I can see the reaction of the teller and maybe the video will go viral? :-)
Great video!!!!! I love watching your videos. What internal temperature do you wrap your brisket
I wrap when the crust sets and I don't use internal temperature nor time. Depending on your pit design, the pit temp, size of brisket, etc. the crusting can happen between 3 hours (Hot-n-Fast method) to 10 hours (my low and slow method). Internal temps may be between 160F to 180F when it is ready for wrap depending on the technique you use. There are at least 10 different techniques for cooking brisket which I will feature in my future videos if I can make them fast enough
Harry Soo thanks for the tips
Awesome! TFS!
thanks for watching
Nice video. What wood you use to smoke brisket? I also noticed you did not use any bbq sauce, just the au jus. Reason for not using bbq for comp briskets??
Scott Grafelman I used some hickory and apple wood chunks to smoke the brisket. Sorry I did not mention that because I have a full video coming on wood and smoke that's being edited. I'm trying to teach separate topics to provide sufficient in-depth treatment for each topic. Ditto for the lack of BBQ sauce commentary as I'm editing a 15-sauce-tested-by-4-master-judges video. I do sauce my brisket in contests and my sauce video will share the results of best brisket sauces. Thanks for your patience and let your friends know that Harry is sharing his love for BBQ with the world.
Harry, love your videos! Do you prefer to do a competition trim for your own backyard brisket? I'm planning on making my first brisket next week. I'm going low and slow.
I trim off all the fat on the point for backyard and catering. You don't have to remove the overhang flat and block trim the flat.
Hey brother love this video!
Thanks. Be sure to watch my other competition videos. About 140+ organized in to 23 playlists.
Harry, great vid as usual. Soooo much energy and good smoke. I'm just a backyard BBQ guy and can only afford to buy choice flats at my local market. Any tips? Would it be the same process for flats as well as full packers?
Thanks again for all your contributions to BBQ.
Yes, same methods work for flats. Thanks for watching and commenting
Harry, I didn't know not to wash meat in the sink, thanks for the tip. It was a pleasure watching the master at his craft. If you have time, could you show how to set up WSM 18 charcoal basket, wood chunks, vents,ect, for a low'n'slow cook? Thanks.
OK. Added WSM setup and fire control to my to-do video list.
Be sure to read the research article in my links so you can educate yourself of food safety at home. Thanks for watching
Will do. Thanks.
Thanks for the great video Harry. Planning on doing a full packer on my Summit Charcoal soon. That said, given it took 10 hours initially, what temp were you maintaining in your pit? Guessing 235º-250º? Also, have you ever done a brisket without injecting it? Can it be done and still keep it from drying out? Thanks again.
I don't stress over pit temps when not at a contest so 250F to 275F is what I aim for. You can do a brisket Texas style with no injection. I will post a video of a non-injected brisket soon. It can be done and I'll share some tips on how to do it well. I know many who watched Franklin BBQ videos and could not get the same results if you're not using the right meat and offset smoker. If you're a Summit owner, you can see my video th-cam.com/video/nIXG_y3tPCc/w-d-xo.html Thanks for stopping by
Thanks for the quick response Harry. One more question please. Could I do the injection and then cook using your hot & fast (400º) on my Summit Charcoal or should I stay low & slow if I inject it? I'd like to try hot/fast don't have a blower yet so was thinking Summit Charcoal due to it's fuel efficiency compared to my 22" WSM. Thanks again for sharing your BBQ knowledge.
Harry, question….. so you dont put your burnt ends back in the smoker for a while? Are you saying your comp brisket burnt ends are ready when the flat is done?
Yes, my secret to no re-render-fatty-phase is in my trim method if you watch carefully
Great Job Harry...If you need any advice, let me know... :-)Actually, Thank you so much for making this video. I have seen some things I have done wrong in the past now. Very helpful!!
Glad to be of service. I put my 15 brisket videos into a playlist so you have a reference library now
It seems like fat side up would allow the fat to render into the meat better due to gravity? Are you going fat side down to just protect it from the heat ? Is this because you go hot and fast mostly? Very curious as to your reasoning on that ? Thanks Harry!
I like fat between my meat and my fire
Did you ever get a chance to compare the Okie Injections to the six that you did in a video a few years ago? Also, if you had to go to a competition with ONE Injection or a COMBO of Injections, what would it be? I'm doing my first injected brisket soon and I'm not sure which one to use.
I have used numerous brisket injection combos. My current fav is 50-50 Butchers Prime + Big Poppa
I’m kind of surprised..why not take the trimmings, barbecue those, combine them with a homemade stock, spices, liquor, cook down, use that as injection instead of depending on someone else’s product that has who knows what in it?
Thanks for sharing your knowledge. It’s hard to image 4 people disliked the video. Maybe is the editing?? You will learn in time. Or hire someone to do it.
Yes, my editing sucks big time. I know how to cook but not how to edit. Do you know anyone who can help? I have a tiny budget for editing services but maybe I can cook some BBQ to trade?
Harry Soo That sounds like a good trade off haha... I am an amateur at editing myself. I simply use iMovie since I have a MacBook and a whole lot of TH-cam when I get stuck or have a question. I hope you can find someone who lives nearby who has a nice camera and some editing skills to up your TH-cam game. I would help but I doubt you live in Houston... oh hey I just remembered you have a whole lot of TH-camr buddies who I’m sure will give you a hand.
Thanks for the video Harry and I’ve really learned A lot. After subscribing to you, there’s much that I need to fix. I have only one question. After injecting and seasoning, do you let the brisket set a few hours (room temperature or refrigerator), or do you automatically place in pit?
In comps, I let the injection sit for 8 hours and the rub for 4 hours before I start cooking. At home, you can cook right away. If you leave overnight, use 2/3 the amount of rub. Good luck. Be sure to check back for my holiday recipes of Peking Duck and Filet Mignon. Merry Christmas.
Hi Harry, thanks for the vid! We are about to do our first BBQ comp at Whistle Stop in AL in May. Sorry if I missed it, but how long do you smoke the brisket? Does cutting it in chunks reduce the cooking time? Thanks
Plan for 12-14 hours for a 15 lb. Please see my 20+ brisket videos Playlist for more tips
Hey Harry, how often do you spritz that sucker with water? Are you using just water or do you go for butter or vinegar or anything? What keeps your rub from falling off while you spritz?
Wait until you see crust setting before spraying. Calibrate your spray and spritz more as the crust sets more. That's the secret to building layers and layers of flavor through the Maillard Reaction to win a Grand Championship! Thanks for watching and please checkout my 130+ other videosa
Harry, still studying your videos. What was total cooktime on this? Just trying to plan for family barbecue.
6 hours to crust and wrap 2.5 hours in oven, rest 4 hours before serving
Can you explain why to never wash your meat?(the link provided just goes to an article about avoiding chicken and bladder infections!)
The purge has pathogens that will spread once water from your faucet hits it and contaminate the faucet handle Then someone touches the handle and then touches the fridge handle and its game over after that.
ok so did I hear you correct when you said the brisket was in the smoke unwrapped for 10 hours at 250? If so, how much longer did you cook it in the foil? Lastly, how long do you typically try to rest your briskets? Thanks for the video it was great!
Yes and yes
I always use butchers paper for my brisket. I’ve never injected. I’ve always wanted to try but I’m always scared to move away from what I know works for me lol.
If it ain't broke keep at it. If you know what works no need to change. I have 20 brisket so you can find non injected options. Thanks for stopping by James
Hi Harry always great videos !! How long normally would you inject and put rub on before it goes on the smoker ... Thanks
Inject 8 hours. Rub 4 hours
@@SlapYoDaddyBBQ thank you for your help
Hi Harry! I love your videos. I stumbled upon your channel recently because I’ve been contemplating buying a smoker and learning how to smoke meats. As someone completely new to this sort of thing, what is the reasoning behind cooking the meat in the oven after smoking it? Is it not cooked all the way after 10 hours?
Hey Jen, after the crust sets, the meat is still tough due to the amount of connective tissue (collagen) in the meat. You need three things to render the collagen into moist tender gelatin. This chemical conversion needs 3 things - time, temperature, and humidity. You wrap the meat in the collagen to gelatin phase and any heat source (aka BTU) is find. You can use your pit if you like (I'm cost-efficient and process-efficient, cheap and lazy) or put into the oven wrapped in foil. Good luck on your barbecue journey. Here is a helpful article by my sweetheart who was formerly my student. Yes, I did find love through BBQ
www.slapyodaddybbq.com/2014/03/choosing-your-first-serious-smoker-by-donna-fong-butchers-daughter-bbq/
Great videos Harry - i'm officially hooked on your videos and techniques. I'm having to unlearn a lot of what i was taught. One question.. i noticed you smoked this brisket for 10 hours, and i understand now its more about when the crust sets. Other places teach that 4 hrs is usually the max amount of time that a brisket can absorb smoke, and that smoking it too long will actually turn the meat bitter. Is that a myth?
Hey Ben, there are many myths in barbecue and many topics are a 3-hour argument and Jerry Springer fist fight. I show you my secrets of winning 1st place USA so if you find a better method, please follow the method you prefer. When you have time to watch, I have numerous ways to cook brisket. Here are my 100+ first place awards - tinyurl.com/ybxl4mlc
Playlist - th-cam.com/play/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd.html
SRF comp brisket - th-cam.com/video/cfDqD65II6I/w-d-xo.html
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H-n-F Texas Brisket Baby Back M - th-cam.com/video/8gAXqos-aHE/w-d-xo.html
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7 Fundamentals Weber Kettle - th-cam.com/video/IRwSk91PgUs/w-d-xo.html
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Gold v Black SRF - th-cam.com/video/Vqqrc0g3JbQ/w-d-xo.html
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Impossible 2-hour - th-cam.com/video/VVsE6-RYYB8/w-d-xo.html
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Brisket Cooked in Butter - httpss://th-cam.com/video/tE46WFWXUD0/w-d-xo.html
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Post Oak Brisket WSM-22 - th-cam.com/video/elcqORHL5rU/w-d-xo.html
Walmart Brisket - th-cam.com/video/fLSe6c7Hq0s/w-d-xo.html
Costco v Sams Brisket - th-cam.com/video/nADa1iS76G4/w-d-xo.html
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Japanese A9 Wagyu - th-cam.com/video/LG7GDQsfZiY/w-d-xo.html
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Costco Brisket Flat Coffee Chocolate - th-cam.com/video/MN6pb0wbMz0/w-d-xo.html
Walmart Brisket Homemade Injection - th-cam.com/video/pfc_EB0w03s/w-d-xo.html
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@@SlapYoDaddyBBQ omg Harry.. talk about Shock and Awe !!! we bow to your mastery !! lolz .. just a fun question. i know you have won a ton of comps.. 1) what was your most satisfying win? 2) for us data nerds, what was your biggest win in terms of how many other teams you beat out?
@@bschoi83
This one is my fav win as I just started and Mark and I drove from LA all the way to Kansas City - th-cam.com/video/ZpDzNlISlqI/w-d-xo.html
This one is most teams in Las Vegas with 100+ top teams from 23 states - th-cam.com/video/H4P13ehJ5pU/w-d-xo.html (cash was nice too)
Great Vid, Thanks Harry. PS...Which Injection do toy Prefer? I watched the video on it ya made but what do YOU prefer my man? You Da Man! K
For brisket, I like Cattle Prod, Kosmos Smokehouse, Okie Smokey 180, and Butcher Prime. See my 6 brisket injection review video.
Also Harry with the foil on does it go back in the charcoal or just finish in oven?
Greg's Garage. Once you foil, you just need a heat source. So, either in the pit or oven is fine. There is no more smoke penetration as the meat is foiled. When I practice for contests, I finish in the oven rather than waste wood and briquettes on my pits.
great advice - I'm starting this tonight. May post a video with a shout out to the master Soo.
AVGamer oz good suggestion
Greg's Garage e
Great video Harry! Hey where do you buy your meat from? I live close by and was looking for a good place
I'm working on a where-to-buy-meat video. If you live near me in Diamond Bar, you can shop at Sams, Costco, and Restaurant Depot. The Walmart in Diamond Bar also has excellent meats in including Angus, lamb ribs, grass fed beef, etc.
Harry Soo great thanks... I in Whittier and grew up in Hacienda Heights
At what temperature should you wrap a brisket ??
And what’s your mix when spraying it
No temperature is used as I teach my students to lock their watch and Thermapen in the kitchen drawer before they start cooking. I spray water only.
@@SlapYoDaddyBBQ sounds good thank you ps. How often do you spray
Great video with great insight as always! Do you have any tips for habitual brisket overcooker? I just can't find the consistency, I think I have a pretty good feeling with the probe, but the results seem to be all over the place. For example at one competition I was sure our brisket was way overcooked, it probed way too tender but in the end it was pretty much spot on. But on other occasions, the same probe feel has been massively overcooked. We always try to cook them the same, and vent/hold/rest the same way. How long do you think is the optimum tenderness time window? My experience is that it is very very narrow, at least with higher cook temps 275+. Also do you feel that injecting with phosphates allows you to cook it more tender? My experience is that phosphates make the brisket slightly more firm, so I can cook it further.
Smoking Finns Try probing in several places when you cook brisket and pull when all the spots you probe are tender. Do NOT rely on temps as brisket can be anywhere between 195F to 220F when they are tender. Remember Harry taught you that it's 10% internal temp and 90% probe feel. If you are unsure, probe a jar of peanut butter. That is the right amount of "give" you need to achieve. Many of my students bring along a jar or peanut butter when the compete as I have taught them.
Regarding resting time, I'm done with brisket at 7 am Sat and rest it until I plate it at 1:30 pm. If you compete, I suggest you inject. See my injection videos. The phosphate and salt really help retain moisture and widen your margin of error when cooking comp briskets. See my comp brisket video for a detailed cook from start to end that was good enough for KCBS Ranchers Reserve National Brisket Championship. Good luck.
Regards,
Harry
Thanks, yes we compete and inject always with phosphates. We've used Cattleprod but are currently in the process of testing our own injection. Do you rest it because you need the cooker empty or do you feel it gets better ;)? Should the peanut butter be smooth/creamy variety, and room temp? We've never relied on temp on brisket, but it's still very much hit or miss for us. One first place, but usually somewhere around 15th place. And it's a tenderness issue...
I rest as I think the brisket tasted better. LOL! Just Skippy regular works well. Try my tips and take some brisket walks.
We don't have "Skippy regular" here in Finland :D Only some random interpretations of your peanut butter in two varieties, "smooth" and "crunchy". Probably none of them really providing the right amount of resistance. We've had some walks and one first place brisket, we also have two Grands from last year. We're also coming to the Royal and (most likely) to the Jack. So we've done okay in some comps, but still this brisket tenderness is bugging us a lot. Gotta remember to buy a jar of Skippy regular while over there and keep probing :D
Smoking Finns dang bbqing over in finland? I like it. Cheers from texas
Would you consider it cheating to use an injection, then sous vide, and then smoke it? Do you think it’d be up to par? Or not a chance?
Cook the way you love and love what you cook!
Out of a15 pound brisket what’s your estimate on the final weight after trim including nonessential meat?
Comp trim will lop off 20%. After cooking, the yield on brisket is 50% of the after-trim weight. Hope that helps. Thanks for stopping by to watch and comment
Harry Soo Thanks Harry, would have guessed much more trim loss on a comp brisket. I know the total yield loss is ridiculous after the cook.
Last time I just left all the fat on. Seemed to work ok. Does it really make a difference?
If you win 1st place brisket in a 70 team contest, then keep leaving the fat on. If you didn't, maybe try to remove it? I compromise and leave 1/8 to 1/4 inch fat at the bottom of the brisket flat slice. If you cook backyard, do what your family and guest like. Cheers, Harry
This weekend I'm going to cut the fat off Harry. Up my game to green belt
Harry Soo , I've been cooking backyard for 20+ yrs that has evolved into me being asked to cook for weddings, fireman fund raisers, sheriff's xmas balls, local bar holiday cookout, super bowl parties ect. But I notice that almost nothing from competition BBQ translates to real life BBQ, by that I mean that even teams that come from restaurants dont serve the same thing in their establishments that they do at comps. What are your thoughts on this?
The science and art of competition BBQ translates directly to backyard BBQ. When the student is ready, the teacher will appear. In that regard, watch my present and future videos on meat science, primal and retail cuts, seasonings, wood, smoke, animal husbandry, taste, tenderness, moisture, phosphates, inocynates, guanlalates, MSG, proteins, thermal mass, drafting your pit, smoke velocity, injections, schmears, mops, foiling method, temperature methods, grate stacking options, crusting options, plating, presentations, happiness in a bag, huggy baby method, and dozens other topics. I have material to post a couple of videos a week for several years without repeating any content. Stay tuned and come back often to the TH-camr who is committed to spreading BBQ love as far and wide as he can. Harry
Greg's Garage- home bbq, isn't competition bbq. I leave the fat on with minimal trimming. Bbq should stay simple. Family and friends dont mind cutting around a little fat as long as your cooking methods/procedures produce a tasty brisket in the end. I def wouldn't recommend trimming as far as this guy has. Throw er on and let her rip
Hi Harry at 21:58 the yellow spots in the brisket are they from the injection? How does it affect the taste thank you Robert
Probably no affect as it was good for 1st place USA KCBS Rancher Reserve National Beef Cup
www.slapyodaddybbq.com/2022/01/cooking-1st-place-kcbs-ranchers-reserve-competition-brisket-w-smoky-okie-injection/
Hi. After removing the brisket when the crust is formed. Could you add the mop and wrap then cool and put in fridge and continue the remaining cook to probe tender the next day?
I suppose you could stop the cook and refrigerate the brisket. Not sure why though. Better to cook, cool, slice, and freeze/refrigerate. You can reheat previously cooked brisket without an loss in quality. We do that in our catering gig when we cook for 300 guests. If you decide foil and refrigerate, and recook later, be sure internal is above 165F before you remove to foil so the pathogens are dead.
Harry Soo l
Sounds like it is best to do the full cook process including slicing. Then refrigerate or freeze. Thanks for the response