$400 Wagyu Brisket SRF Gold vs Black Review How-To BBQ Champion Harry Soo SlapYoDaddyBBQ.com Weber
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- เผยแพร่เมื่อ 21 ส.ค. 2024
- Wonder what’s the difference between a Snake River Farms Gold vs Black Wagyu brisket since the Gold costs $50 more? Find out in this SRF $400 competition brisket comparison by Harry. Click “SHOW MORE” for links and info
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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
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$250 BRISKET RAW.
Your not cutting costs on your vids.
Hope the expence at least gets you over 500k subs. But then again you are #1 man for the experiment.
Hey Mladen, I have a tiny channel and it is growing slowly. Thanks for stopping by.
Harry! I know this video is a year old, but I loved that you lit the charcoal with the side burner on the gas grill! That's exactly how I do it (and have done it for years). Back in the day, I told a few folks about that method among my peers and they instantly labeled me a "genius". So Harry, I hereby dub you a GENIUS! Congrats, Sir!
Aww. . shucks. Everyone lights with a side burner! I'm too cost-efficient and process-efficient aka cheap and lazy!
@@SlapYoDaddyBBQ Hah, hah! You described me perfectly, Sir! 🤪 Seriously, you are NOT lazy in any way - you're the BEST, Harry! Don't know which video it was, but you were snipping fresh rosemary from a shopping center in Diamond Bar, and I do the same thing down here in San Diego. Hah! Can't wait for Part 3 on the Ribeye Steak Contest Recipe! Mr Bones is the luckiest dog ever! Thanks for all, Harry!
World champion lessons thank you Mr. Soo! Clear cut directions and guidance. My sister in law asked me to cook a brisket for a family party of 20 people. I needed to go all out and make it the best I could. I watched all of Mr. Soo's videos, Jeremy Yoder Mad Scientist BBQ, Smoking Dad BBQ, Pitmaster X, All Things BBQ, Smoke Trails BBQ, to name a few. I cooked a 22 lb gold Snake River farms brisket I would have put in any competition. Thank you for your content it gave me wisdom and confidence!
Hey Team Stevenson, keep spreading BBQ love and have joy in your recipes and processes. Thanks for watching my 500 videos 35 playlists when you have time to browse!
Great educational vid Harry. Love all the black belt tricks. I’ve only done ten or so briskets and find I up my game every time I watch your videos. You can’t learn it all without much practice and research. I’ll never learn it all and don’t compete but my neighbors are enjoying my journey lol. Thanks for this.
Keep cooking and practicing. At the end of the day, it's the pitmaster's skills that matters.
Harry, you’re the best teacher in the BBQ business.
Thank you Ray for your kind words and support!
Omg I wanted to order these so bad! Where would I be in life without these videos! Thank you brother. Your knowledge is addicting I must have more!
Plenty more videos coming soon! th-cam.com/channels/4dtbTXdvjo272b5x_mxRBw.htmlplaylists
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Awesome Gold vs Black brisket review.. It's great that you share your bbq tips and tricks with us as well. Gotta love the wsm too. Thx for sharing.
Harry you really are the black belt pit master. I love seeing all the different things you do for competition.
Thanks. I have more brisket recipes coming that will surprise you on the effort I go to to reach the pinnacle of brisket perfection!
Always enjoy these videos, keep up the good work champ.
I like the aspect ratio you recorded this at. I can actually fill my whole screen without cutting any of the pic out!
Just my old Galaxy S8 phone that I use to shoot my videos.
I seriously will never figure out how you have all the energy that you have ..
Share that black belt tip !!!
Hey Robin, when you're spreading BBQ love, a higher vibrational energy comes from within you!
Doh! I knew I forgot something when I smoked my brisket, the wood underneath the meat trick. Great video! 👍
Plenty more black belt tips in the 10+ brisket videos I posted
Yet another awesome video, Harry. Well done! I couldn't tell from the prep-portion of the video, but did you season the fat cap side of the brisket?
No seasoning on fat cap as I shave off the fat before I serve the fatty and lean pieces
Its always a pleasure watching a master at work. Thanks Harry
Thanks for stopping by Dalin. Feel free to browse my many brisket videos sorted by Playlist
Just love this briskets
Another great video that is worth our time. Keep up the great work
Many more crazy briskets coming your way!
That dog had a better meal than me today.
Mr. BBQ Beans has eaten more Wagyu than most humans I know!
thanks for all you do and the commitment to bbq love you share.
Thanks for stopping by. Enjoy the 100+ videos on my channel sorted by Playlists
I like the idea of running for the crust then in the oven.
I can sleep and not baby set my COS less fuel too.
Thanks for another great video.
I noticed you did not let it rest in the cooler when you was done. Any reason why?
You are very welcome! Oven is good to save fuel and effort.
What would be interesting to see would be a blind review between the two. It would remove the placebo "gold is going to be better because it's gold."
And that would be just two data points. Best is to cook 10 gold + 10 black and have 1,000 KCBS judges score and taste. That result would have the necessary mathematical rigor to be relied upon. Else, it's a qualitative judgment just like my anecdotal review! :-)
@@SlapYoDaddyBBQ That is a very valid point.
I love these video and I would like to know which one of your rubs I should get for brisket and ribs I’m still very new to the smoking world. Thanks again for all these informative videos keep up the good work sir
For ribs, teams are wining using my Chicken on the meat side and All Purpose on the bone side.
For winning brisket, teams are using my Moola beef rub which has Shitake mushrooms, powdered Worcestershire, celery seed, and citric acid.
We have a special 20% off for March Madness on soupbase.com so look for that offer on my FB and IG posts
Another great video Harry, Unfortunately my wife watched it with me, She said she will Slap A Daddy if I spend $400 on Brisket. I wish you would have completed the briskets on the WSM. If you are competing for a big check then It does seem Snake River Farms is the way to go.
Hey Joseph, you can get a great result with a $50 Prime Brisket.
th-cam.com/video/1RAbLiBhx20/w-d-xo.html
There is a gem in every minute of Harry's videos. Its about the pit master. I still buy my briskets at Walmart so my efforts are on the flavor I can add not what I can buy. Thanks for this Harry! Another excellent video. I learn something from every minutes of Harry's presentations.
Glad you found my videos helpful. Feel free to check them out now that I have them organized by Playlists so they are easier to navigate
th-cam.com/channels/4dtbTXdvjo272b5x_mxRBw.htmlplaylists
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Thank you Harry! Absolutely a top notch video! Greetings from Italy
Greetings back to you in Italy Giulio. I"m researching about Bistaca Alla Florentina and how to buy the Chiania beef from Italy. Can you help?
@@SlapYoDaddyBBQ Hello Harry, if you want to buy Fiorentina of the Chianina breed I can advise you to buy online at the following address:
www.laverabistecca.com/shop/23-chianina
www.macelleriabacci.com/categorie/chianina
The only drawback, I have no idea if they ship to the USA
I hope I was helpful :)
Harry ive never had competition bbq i have been told that its not any better than back yard bbq if you were fixing it for yourself would you use everything you just used on these briskets or would you use salt pepper i have never only used salt and pepper i am looking for kind of smoky spicy bbq flavor
Good meat + good rub + good smoke + good technique = BBQ Heaven. Comp BBQ is the pursuit of the Madness of BBq perfection where teams spend $500 on meat just to make six bite sized portions of chicken, ribs, pork, and briskets. It's not for everyone and I show the recipes of those crazy folks like me! :-)
Excellent as always!! I might try your Organic Blue Agave trick in my Mop when dehydrating my next Brisket. Oh in your Vids you never mention Oven Temps unless I am missing it. Awesome job!!
Yes, set oven to same pit temp of 25pF or 275F
@@SlapYoDaddyBBQ I tagged you upon Facebook as well. One of our local Pitmasters just did your class this last weekend. :)
Harry Tha MASTER!!!
Well done sir
I cant wait to get my srf gold brisket. Happy bbq harry soo spreading bbq love.
Thanks Debo. Be sure to purchase it with the link in my Description as it helps me fund my video projects.
@@SlapYoDaddyBBQ i will make sure i do that .
@@SlapYoDaddyBBQ and also im original from cali but live in idaho now so helping both of you out will be great to do.
Brisket is delicious when you cooked very good....thank you sir for this video..
You are very welcome. Thanks for stoppin by. Feel free to browse my channel when you have time
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Brisket sundays love thecgold
Totally agree Don!
Thanks for another great and informative video. Both looked great. Cheers from the (soon to be snowy) Jersey Shore.
Cheers back to you Chris. Hopefully you can start cooking soon instead of just having to watch my videos and drool! :-)
I buy a lot from SRF in fact have a 20 pound brisket coming tomorrow!
Good for you. Can't go wrong with SRF. They make good hot dogs too. th-cam.com/video/JXc3HOD4amQ/w-d-xo.html
@@SlapYoDaddyBBQ honestly I make my own hotdogs and kielbasa now. But my favorite SRF cut is the teres major or petite tender. you should give it a try. I seer mine and then smoke it to 132. Thanks for videos!
Incredible video, Harry. I’ve been at this a while (not competitively, hobby only) and I learn something new every time I watch a video of yours. Your knowledge is impressive. Can’t wait for nicer weather when I can get out and fire up the WSM.
Hope the weather warms up and let me know if you have questions. Thanks for watching.
Harry, another gem from a Pro!
Pure Wagyu beef is considered luxurious and is why sub-breeds have appeared in places like Australia and the US. However, these sub-breeds are not “traditional” wagyu and may not carry the same properties as it.
The great news is that the Wagyu bred in Australia is the largest outside of Japan and contains both full blood and crossbreeds.
Genuine Wagyu beef from Japan can command prices of up to $50 for a mere 100g. OR($500kg)
I've taught in Sydney and Perth and cooked several versions of Australian mixed and pure bred Wagyu including the ones from Cape Grimm farms in Tasmania. They are fabulous with great flavor and mouth feel. th-cam.com/video/emUPgJcQzlY/w-d-xo.html
Another great video Harry! Now am going have try the SRF gold !
Definitely a special treat and you should indulge yourself sometimes in life!
Harry if you ever need some impartial taste testers my son and I are here in Rancho. Would love to come by and confirm your results LOL.
I wonder if my BBQ smell traveled all the way to Rancho. Thanks for watching and taking time to leave a comment
Great video Harry love the caparison
Great comparison Harry! BBQing a SRF brisket is on my bucket list. Is there no or small difference to finish the cook in the oven once it passes the scratch test? Beef Vaseline is a new trick to me lol
Hey Jared, yes, once foiled, you can put it anywhere where there is BTU. Oven is good to save time and money as fuel is expensive.
Thank you, @@SlapYoDaddyBBQ!
if its a test to see which is better flavor wise why not just do salt pepper and some seasonings but does it need all the injections and broth? that stuff is laden with tons of other stuff that isn't the flavor of that beef but other beef.
I'm a competitor so I'm trying to determine which one can win me the $10,000 check. If you are cooking at home, don't worry about doing so much as it's unnecessary!
tinyurl.com/ybxl4mlc
We cooked a few of both while competing over there in the Royal and Jack, there was a definite marbling difference. But the Black was pretty good too :D
Congrats on your Jack and Royal contests. It's really hard to get in and a once-in-a-lifetime experience. Thanks for watching and taking time to leave a comment.
@@SlapYoDaddyBBQ Hehe, I think it was our fifth year competing and just a hair over ten comps overall. There's some advantages in being the only active team in the whole country, the bung draw wasn't that exciting for us ;) But we agree, the Jack especially was unique and totally different than we expected. Very intimate family-like atmosphere. I think we are doing the Royal Open this year, our comp schedule starts just after the cut-off dates for Jack and Royal this year. Thanks for making these videos, we really like your scientific base on cooking! Good thing you touched on those two SRF's being overcooked on the video, that has happened to us many many times. And then we've only used burnt ends, got some pretty good results even without slices here in Europe.
i either need to get a better grill, in order to try these amazing dishes or find a way to backyard grill with the appliances that i already own... the challenge is keeping the temp where i need it, ,especially with our Wisconsin weather
Many of my BBQ brothers and sisters consider it a rite of passage to send me pics of them grilling in 3 feet of snow. :-)
Hi Harry, love your videos.
Were these briskets dry? You did mention at 27:00 that they're overcooked by about 20 minutes. Is there anything else that could have been done to get them more juicy?
That's because I'm a perfectionist and always seeking to improve. Both were crazy good briskets. For the regular person, this would probably be the best they have eaten. For me, I'm a hard core competitor so I'm still chasing perfection! :-)
I look forward to cooking one in the near future. Are you competing at Santa Anita? If so, I'll see you there. Great video. Thanks for the work putting this one together.
Sorry, no time to compete as I'm super busy in 2019 with day job and classes. You'll enjoy Santa Anita as Ben Lobenstein does a great job with that event. Good luck!
@@SlapYoDaddyBBQ it's always one of our favorite comps for organization, location, event layout.
Mr. BBQ Beans gives it 2 paws up! Great cook Harry.
Thanks. Mr. Beans has probably tasted more Wagyu than most people have!
Crazy goodness right there. Love the genetics of that modern cattle.
Them some good eating beef need no teeth! :-)
About the 9:30 to 9:50 mark you said "This is how it looks like". I hear a lot of people use this term. It should be either "How it looks." or "What it looks like."
Thanks Sheila for the speaking tips. English is my third language and I'm still learning! :-)
@@SlapYoDaddyBBQ Your doing a great job. I see a lot of people interchange the terms.
Harry that's neat that you work in Sacramento. I really like living here. Anyways, can you do a meat tenderizer test? Take a lower grade meat and use the metal tenderizer spike and/or liquid and compare those to a higher grade such as rib eye or tenderloin as is? The goal is determine which meat tenderizing method is better and will be make it just as good as a rib eye or tenderloin. Thanks.
Here is info that might help
Fruit tenderizers- th-cam.com/video/irLauL_N6Cw/w-d-xo.html
Smoke ring - th-cam.com/video/G0rHKm-JGsg/w-d-xo.html
Buying BBQ Meats - th-cam.com/video/Lsj0l2uR_Iw/w-d-xo.html
Harry. Love the vids and BBQ expertise. I watched one of your other vids where a viewer complained that a SNF Wagyu gold brisket did not turn out so great. Decent flat but mushy point. Your comment was to separate the point from the flat prior to cooking and you also mentioned competitors, including yourself, get the black instead due to this problem. I have a gold I'm going to smoke in a couple of days. Should I separate the point and flat to ensure proper cook i.e. temp, probe tender, etc? Also, the local meat market guy says I should cook the Wagyu gold at 300°F, during the entire cook, to help render down the excessive amount of fat. Your thoughts on these questions would be greatly appreciated :) Thanks, Pat
I like 275F myself as 300F results in more shrinkage of a $280 brisket. About 50% of the time, I separate the point after cooking and recook another 60 mins to get the point perfect. If you do 300F let me know how it came out. I'm posting an SRF Gold video soon of a recent test cook I did for tje American Royal
Harry, Thanks and as always, excellent advise as usual. 275°F it is. I look forward to you new SRF vid from the American Royal. Rock on Smoke on!
Another awesome video brother!
i have a variety of smokers , which do you prefer for smoking brisket ? i dont use pellets only real wood ...
I have 16 and like the Weber SmokeFire for briskets
someone needs to compare the SRF Gold to the Lobel Waygu . ... price is on par
There are 7 companies who sell high end briskets so I reckon it's going to cost about $1,800 for the meat and shipping
you are the real blackbelt!! thanks for the vid!! I would be interested to hear your thoughts on creekstone farms for IBCA comps?
There are about 8 top beef companies in the US (Revier, SRF, CAB, Sterling, Chairman Reserve, Creekstone, 1855, Iowa Premium). To do a fair test, it will cost about $1,800 so that will have to wait a while I build up my Patreon sponsorship list! :-)
@@SlapYoDaddyBBQ thanks harry and in no way do i want you to spend that kind of money for me! i was just curious if you have cooked the creekstone farms master chef briskets .....no biggie if you haven't, as you say there are tons of options for comp brisket. enjoy the vids and your willingness to help everybody!!
I am having a bit of a problem with the fat not completely rendering out. The brisket is just a bit fatty for my taste. I use a select 13ish pound brisker. I cook at 250 to about 185 internal temp and then cook it at 225 wrapped in foil until it reached an internal temp of 198-202. Any suggestions?
I have not had good results with Select grade so I cook Prime or Choice. You can try to leave the foiled Select brisket with extra au jus in the oven at 200F for another 6 hours to render the fat
Great video again Harry
Thanks for watching and taking the time to leave a comment.
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Thank you!!!!!!!!!!!
I'm thinking my RecTec smoker is the problem. I buy Angus Packers from Cisco, and they always come out dry even after low and slow and Texas Crutch.
Foil sooner as the fan can dry out your meat. Also spray with water often
Rule 1: Never blame the smoker.
Why use citric acid in the rub? And if making a rub, how many tablespoons or teaspoons are used? Is there a ratio to go by?
I use unconventional ingredients as I cook like an .MMA fighter using whatever technique that helps me win using my purple cow strategy. You add one teaspoon at a time to get it to the tartness you like. I have a Los Angeles brisket video soon where I use citric acid.. if you want to learn more about my MMA cooking style, here's more
www.slapyodaddybbq.com/2016/06/barbecue-creativity-finding-your-purple-cow/
You must use a body mic for good quality videos.
BEAUTIFUL briskets! Only half way through at the moment. Is it possible to wet age wagyu ground beef? I have two packets that I've been aging for about 60 days and wonder if they'll taste good or like poison. 🤔
Yes, wet aged is excellent. The SRF is already aged 28+ so it's very tasty. Watch out for my other beef aging videos.
35-day Butter Age - th-cam.com/video/ZRBZKDkitU0/w-d-xo.html
60-day Butter Age - th-cam.com/video/zJSPHTKDDhk/w-d-xo.html
0-30-60 Butter Age - th-cam.com/video/K8g5q-mVBsM/w-d-xo.html
Great video, keep it up.
Harry, great video as always! Very interesting content. If.. You are not already familiar with Revier Farms Cattle. I would like to see if SRF can hold up against what some are saying is THE BEST US bred cattle. Now I've seen their steaks and they blew my mind. They are more richly marbled than SRF American Wagyu. They are a special breed of pure Northern Black Angus. Their ribeyes are comparable to Australian Wagyu marbling score 7-9. Same with the short loins I've seen. I'd love to help you sponsor another shootout against SRF through Patreon and additional funding. The nice folks at Revier stand firmly behind their products superiority to SRF. I think it would make for a really good throwdown.
john smith w
Great chatting with you John and thank you very much for your very generous Patreon sponsorship of my channel
@@SlapYoDaddyBBQ my pleasure. Spread BBQ Love and everything gets better. You are a master craftsman. I'm honored to play a small part.
@@SlapYoDaddyBBQ The pleasure is mine! I'm a Texas BBQ enthusiast. However your technique should be followed! You bring smoked meat to the masses. I'm honored to call you a friend. Certainly you are a mentor to anyone that watches you master the craft. 😁
What's in your spray? Also, does Campbell's beef broth have lots of salt? When cooking any cut of Wagyu never overcook it.
I use water to spray
Love your stuff man! Gotta say I prefer more bark though
Yes please see my 20 brisket videos for more ways to smoke a brisket
Thank you for all your videos. I know taste is subjective but do you find competition prepped meats taste better on average than your backyard cooks? Thanks.
That's a 3 hour argument and Jerry Springer first fight. Many beginners cook tbeir home recipes and get DAL at contests w double blind judging. DAL = dead ass last. When you have free bbq and free Beer, your friends and family will tell you that your Q is the best in the world. Only one way to find out IMHO? :-)
Oh I agree. I guess I was wondering in Competition is taste the key or is it presentation. I didn't even know the difference in Comp prepped and home prepped until I came across your vids here just recently. I have no desire to do competitions but find the difference in your preps very interesting. Didn't know if your Comp prep's were for improved flavor or too just make a more appealing or to meat (pun intended) a certain criteria. I wouldn't think time spent prepping would be an issue for most as either way it's labor of love for most. Again thanks for taking the time to post these. I'll be sure to get some of your rubs.
Feel free to browse my 120+ videos organized by Playlists when you have time to up your game in both backyard and competition black belt tips and techniques.
th-cam.com/channels/4dtbTXdvjo272b5x_mxRBw.htmlplaylists
Food Gawker - tinyurl.com/klnclwu
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Thanks for the vid! Newb question: Do you rehydrate after you rest it or before you rest it?
After resting. Good luck if you compete
Have you ever tried HP sauce as a smear? It seems like it would go really well with a brisket.
Not yet. Give it a go and let me know how you like it!
@@SlapYoDaddyBBQ I am sticking to the techniques I have learned on your channel.I live in Canada and briskets are expensive so dont want to mess one up.Thanks for all your videos.
Y’know sir harry., weird/funny thing... SRF gold brisket costs just 5.5$ /lbs here in the Philippines. I have no idea as to how SrF can cost so much less here than where they come from!
Great price!
Mr Brisket, oops i mean Beans is eating good ! Very nice review/ comparison Harry !
I should rename our dog Mr. Brisket Beans, or Mr. BBQ Dog! :-)
Harry Soo love it , but Mr Beans May get confused ! I can’t wait to help interview you on the Hot Seat ! Best of luck on your upcoming comps!
I'm conflicted that Harry uses high end beef and his own expensive custom seasoning then sprinkles on cheap generic bulk spices.
LOL! I'm famous for being cost-efficient and process-efficient. Aka cheap and lazy! Thanks for stopping by.
I learned in Harry's class about rubs. Harry is always looking at cost effectiveness and maintaining the highest quality and producing the best taste in his food. Try it before you knock it , your taste buds will thank you.
Another Great video Harry! You sound similar to Robert Kiyosaki, my financial hero. I think you both speak at a similar speed with certain pauses.
Is that the financial guru?
Harry Soo Yes, he wrote Rich Dad Poor Dad. You both have a similar cadence in the way you speak.
What do you think on completely separating the point and flat to cook them?
Sure you can if you like. I prefer to cook packers which are brisket with both muscles intact.
Harry Soo my logic is that there is more surface area for seasoning this way. However in competitions you only turn in such a small amount of meat anyways so it’s probably a moot point. And since I’ve never competed or won a competition, I am much more likely to follow your advice and tips! Just the wood chunks under the charcoal was a game changer for my backyard cooks! I love your videos keep me coming!!
I used one of your other videos recomdations to cook brisket for some friends with great success. I noticed no celery seed in this one? I thought that was one of your flavor must haves?
Yes, it's already in my 1st place Moola beef rub
Great video Harry. I especially enjoyed your discussion on the mechanics of a good draft inside of your pit. In other videos I have seen you use an air blower to maintain temperatures. Because the blower unit provides intermittent bursts of air, Do you think there is a quality difference between a naturally drafting pit and a blower assisted pit? -perhaps a future shootout.
The draft depends on the pit and whether the pit is blower assisted or not. I use the Stoker only to maintain temps and not for the draft as the WSM already drafts very well. The WSM produces equally good results either way so do what you prefer and you'll be OK. Thanks for dropping by
You are my IDOL!!!
Thanks for stopping by and taking time to leave a comment
Awesome experiment Harry. Do you have any thoughts on the Australian A9 wagging brand and how it stacks up to the SNF gold and black?
I cooked several Australian briskets while teaching in Perth and Sydney and they were superb especially the ones from Tasmania (I forget the brand name). The only way to find out is to do what I did which is a side-by-side test cooking in the same pit using the same rub and injection and wood and by the same pitmaster. If you can lay your hands on some A9, please let me know. :-)
Wait he commutes to Sacramento that’s where I live can I get his bbq here in sac?!?
Hey Anthony, I'm an IT guy during the week and am working on temporary assignment so I commute via Southwest between Los Angeles and Sacramento. Where can you get good BBQ in Sacramento? I need to try a few local joints.
how often did you spray with water? every 1 or 2 hours?
Try to spray every 30 mins after the halfway mark.
Man, when you threw the fat and meat in the trash I was like "Nooooooooo" hahaha especially with that good quality meat.
And there was much more after that! :-)
@@SlapYoDaddyBBQ there was! I saw that too. I used to throw away all the fat until a friend showed me the benefits of tallow. My whole brisket world changed after that and getting a grinder 😎
Wow! Amazing!!
Thanks James for dropping by
Harry quick question,,,, how do I maintain 300 degree temp with my offset smoker? Temps tend to drop below 250, making it very hard to increase/control. I even tried, adding more, but nothing seems to work. Any tips?!
Quick answer 1) use more fuel and bigger fire 2) use a hotter BTU fuel (Jealous Devil) or wood, 3) more airflow so exhaust full open 4) don't open your pit, 5) don't overload too much meat, and 6) buy another pit that can cook hot since your current one cannot as you did the first 5 steps. For even better personalized support including one on one via phone please see my Patreon site.
Harry what do you estimate the final trim weight on these Brisket’s before cooking?
Backyard trim loss is 15%. Comp trim loss is 40%
Awesome!
HARRY OMJ U DOO GOOD WORK B. O. $. $
Thanks Cali Boss for watching and taking the time to leave a comment
Please send help! I'm drowning in my own drool right now!
Get some brisket and you'll be OK. It's call BBQ Therapy!
Great video Harry, I've always been reluctant to cook a whole brisket, because is just my small family. I'm pretty sure a lot of backyarders like me would appreciate a how to use left overs video from you, but to be fair, we appreciate any video you upload tbh
P.s. have you ever cooked a Kobe? Or what's the biggest marbling grade you've done? Have a great weekend Harry 😁
Yes, I'll have videos soon on how to cook leftover brisket trimmings in the Instapot (my fav cooker outside of smokers). You can read about what's it like to experience an A5 Brisket
tinyurl.com/y8zopedt
Thanks Harry have fun tomorrow on your dilbertesque weekdays life 😂
Do you cook past the stall if the bark hasn't set yet?
I don't temp in my cooks so the stall does not affect me. Cook 250-275F until crust sets, foil, pull when probe tender (with no regard to time and internal temps). These 3 simple steps helped me win 1st place USA brisket.
@Harry: Have you ever used other woods such as Almond wood?
Yes, works well. See Patty for more expert advice
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
Crazy mad but i love it....great vid
Welcome crazy mad King Rook. We are BBQ brothers.
@@SlapYoDaddyBBQ agreed
Hello Harry. How did your Slap Your Daddy brand name and art come about?
Hey Evan, I am an accidental pitmaster due to the movie "The Bucket List" starring Jack Nicholson and Morgan Freeman in 2008. Mmore about my story here www.slapyodaddybbq.com/about/
@@SlapYoDaddyBBQ Thanks for the link. Your story is inspiring and you clearly deserve every bit of the success you have now and into the future. All the best... I'll be watching. Cheers!
P.S.- finding out that tin foil is also known as Texas lettuce made me laugh a lot.
The black to me seemed a little dry/over cooked but what do I know I could never afford a wagyu to cook
Hey Tom, both were superb and a real treat! Thanks for watching
How long does it take for the wood to burn if it's on the bottom? Will the wood burn before you wrap it?
Wood should smolder for a few hours. We are not using wood chunks as BTU so we should not ignite the wood. See my wood and smoke science videos
What do you spritz the briskets with
I use water as "less is more"
When a World Champion BBQ cook tells me “inject WITH the grain”, I’m gonna inject it with grain! Thank you Harry. You ‘da man!
LOL! 3 hour argument and Jerry Springer fist fight! 🤪😝😜
I cant believe you threw away all that fat you cut off from a 250 wagyu brisket! Smh... you could used that for fried rice and sorts of goodies!
The trimmings are good for grind into hamburgers and sausages. I cook a lot of meat for my classes, catering, and TH-cam so I don't have room. Thanks for watching and taking the time to leave a comment
Fat spoils fast and can affect the meat itself.
Obviously during COVID there’s probably no competitions however are there ever competitions in FL that you compete in?
Too far from LA!
@@SlapYoDaddyBBQ one of these days I’ll have to make it to LA for some bbq perfection
I tie my shoes with bunny ears. Just a little black belt trick I'd like to share.
Don't appreciate your comments that are not helpful.
@@SlapYoDaddyBBQ awww harry I'm just being funny.
Vacuum seal and freeze the leftovers. Then ship overnight to me. I’ll let you know which will win. My advice will be free! 😜😂🤗
Drop by LA next time I shoot a video! :-)
Harry Soo keep up the good work. Ive been watching for a long time now. I have picked up some tricks from watching you.
Now are you crazy enough to get a5 pure bred Japanese Kobe?
Yes, I cooked a $1,700 A5 from Japan. It was crazy awesome delicious. See my blog and pictures
tinyurl.com/y8zopedt
Can you do a video on picanha?
Yes, please see my Brazilliam BBQ video in my International BBQ Playlist