Hot Fast v Low Slow Brisket | Prime Choice Select | BBQ Champion Harry Soo SlapYoDaddyBBQ.com
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- เผยแพร่เมื่อ 23 ส.ค. 2024
- #HarrySoo #SlapYoDaddyBBQ #BBQBrisket
Viewer request from those who want to know how Hot n Fast compares to Low n Slow methods for Select, Choice, and Prime grade briskets. Click "SHOW MORE" for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
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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
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You forgot to mention the most important reason for Low & Slow over Hot & Fast... It gives you more time to drink beer outside and avoid doing chores around the house because you have to tend to and monitor the pit. 😁
LOL! Enjoy your adult beverages!
LOL Fritz 2 years later on this comment, i wholeheartedly agree!
Mr. Soo, this is why you are one of my favorite channels and one of my top Pit Masters in the world. I love your honesty and able to shoot straight. Your advice is like gold!
Long live Mr. Harry Soo!!!
Love you brother, GOD BLESS YOU!
Hey Mr. Lou. Just my opinion!
Almost everything in BBQ is a three-hour argument and Jerry Springer fist-fight - Harry Soo
Harry literally responds to everyone, what a legend
Thanks for stopping by Canaan!
Harry Soo is awesome.
Giving the meat to first responders is a highly commendable and noteworthy gesture. Always good to see the community showing a measure of respect.
Keep spreading BBQ love!
Thank you so much for taking the massive amount of time and money to do this! Even though you have lots of brisket videos...I still enjoy watching you cook because I learn something new every time!
Also some First Responders were happy that I make food for videos thanks to my sponsors on Patreon.com/HarrySoo
th-cam.com/video/i1q7mMrPWwI/w-d-xo.html
I’m only 4 minutes into the video and my mouth is watering 😂 Thanks Harry ❤️
Hope you enjoyed it!
Your first responders must really like having you in the neighborhood! Thanks for feeding them.
You bet!
I have doing my brisket low and slow, 1st one was tough as leather but after watching your videos and practice I am getting better. Thanks for the videos and ideas.
Rock on!
It's always about the Pitmaster and never the Pit or Meat - Harry Soo
Excellent job Mr soo you are a legend and a very good person due giving to the first responders.
Harry I'm Joel from South Texas and just wanted to say that my brisket cooking skills have improved since picking up on your cooking tips ever in this part of Texas I would love to cook a brisket with you take care blessings 🙌🙌 and keep the smoke like going 🤙🤙🤙💯💯💯🙌🙌🙌 ...
That is awesome Joel! Keep spreading BBQ love and thanks so much for your kind words!
@@SlapYoDaddyBBQ 💯💯💯💯🙌🙌🙌🙌
Mad respect for you cooking for your local first responders. Must have been a real treat for them.
Spread some BBQ love!
Love the fact that you spend your time and money showing us stuff most of us do not have the time or money to do ourselves.....and Beans Rules!
Thanks Jim
Thank You! Just started smoking 3 months ago and I would have messed up lots of meat without you and your channel. Love your work!
Be patient and practice! Rome was not built in a day! 👍💪😋
Just wanted to say your dedication to your viewers really makes you stand out Harry.
Keep spreading BBQ love!
Thank you for this. I love seeing content like this I learn so much. And thank you for feeding our first Responders.
Happy to help!
Love all these videos, appreciate the free but invaluable knowledge.
Glad you like them!
Harry, loved this one on the different ways of smoking brisket. Thank you for being so through in everything you make. It has help me trenedously to become a better person, that loves making smoked b.b.q for my family and spreading b.b.q love. I love how Mr. Beans just is loving your b.b.q. Thanks again for sharing all your knowledge to the world Harry. Have a happy and blessed New year.
Happy New Year. Some first responders enjoyed all this brisket! th-cam.com/video/i1q7mMrPWwI/w-d-xo.html
Hi Harry. Just wanted to thank you for getting me into BBQ myself. I have watched plenty of other bbqtubers but always end up coming back to you get get my information. Always VERY informed. My bbq has improved to the point where people want me to cater for them. Thanks again!
Sounds great! Keep spreading BBQ love!
You’re a good man Harry. Glad you donated food to the 1st responders. ❤️ I kept thinking through the whole video. “What’s Harry going to do with all that food! Good Job!
And Paul if you want to do same, I have a few suggestions th-cam.com/video/i1q7mMrPWwI/w-d-xo.html
How could anybody thumbdown all this BBQ love. Thanks Harry!!!
I get a few vegans who stumble onto my channel! LOL!
Harry, I love all you do. I have both a wsm and a gateway drum. I read your comments about the drum in a 2015 review. It seemed that you loved what it does for hot and fast cooks and that you used it in competition. Do you still feel this way and how come you don’t do more videos with the drum? Thanks for all you have taught us.
I'll have to fire up my Gateway and give it some love!! Nowadays, as I get old and lazy, the EX6 is much easier as it gets great flavor, smoke ring, and push-button convenience. With 400 videos, I focus on cooking versus showing how to run a pit.
I'd never heard of a HnF brisket cook until I saw Harry's original video about it. After trying it on my BGE it was super fun cooking a brisket in ~7hrs. The edges of my flat were a little crispy since they hung out past the heat deflector in the EGG but the rest of it was just as good. Thanks for the videos.
Welcome my HnF barbecue bother from a different Mother!
As you always said prime is the way to go..👍
Thanks Harry..!!
Always!
You the MAN I really enjoy your videos. Thank you DR. SOO
Thanks for watching Robert!
Thanks for taking one for the team! I bet you slept really good lol 😂
Long day and the first responders were happy too! th-cam.com/video/i1q7mMrPWwI/w-d-xo.html
So I can just cut my brisket in half and be done in half the time!!! Love all your videos.
If you split it down lengthwise, it will cook faster.
Toothpicks are genius, something my dad would come up with.
Thanks for spreading that BBQ love, Harry!
Any time!
Great informative clip, loving what you do from down under New Zealand!
Awesome, thank you! I was in Auckland in Feb 2020 teaching BBQ classes!
Thank you, you answered a lot of questions for me, again thank you. 👍👍
Happy to help!
Harry, those angles of you sitting in front of 3 cut up briskets is pretty epic. Thank you for making this video!
Glad you enjoyed it! It was a lot of food to give to first responders
Omg, I just did this LnS with our homegrown pastured beef brisket with a pellet smoker and pecan pellets, it was divine according even to my wife who is the cook of the family. I want to try your championship rub, but it was great with just your salt/pepper mix. Thank you, I'm no longer intimidated by this precious cut of beef.
That is awesome! Happy Wife = Happy Life!
Harry is a legend... eating all those samples for us.... & feeding the first responders... & of course Mr Beans. That Mr Beans eats better BBQ than me!
Mr. Beans sends love and hugs!
Thanks for all the advice Harry! You’ve upped my BBQ light years
Glad to help Sam!
I’m ready to go to the store and grab one and fire up the pit. Post oak 🥰
Great idea for a video!
I wish I had your energy in life, you make the world a better place!
Thanks for what you do, it’s very much appreciated ❤️
Post oak w Brisket is delish - th-cam.com/video/elcqORHL5rU/w-d-xo.html
Thanks For Cooking All That Brisket and Providing Some Good Info....Happy New Year...
Happy new year! Some first responders enjoyed the fruits of my labor! th-cam.com/video/i1q7mMrPWwI/w-d-xo.html
Very well explained, thank you! You definitely took one for da boys, I won’t have to test these to figure out which way I’d prefer.
Glad it was helpful!
👍thumbs up, and happy new year, harry ! best regards from austria !
Happy new year!
Nice honest comparison cook Harry. Thanks for the effort.
Glad you enjoyed it Preston
I would be feeling like i need a nap after that much brisket, but it all look's good.
Lucky for some who enjoyed it th-cam.com/video/i1q7mMrPWwI/w-d-xo.html
I think I could speak for everyone and say that we are all jealous of Mr. beans
He loves his brisket!
Beans is the only one in the family that hasn't gotten sick and tired of eating briskets.
Let the debate rage between HnF and LnS. Best recommendation you gave in video, in my opinion, is shy away from cooking select grade. What one saves in meat cost is made up for in sauce cost to make select grade edible. Thanks for all you do for the First Responders.
Don't forget ULnS, LnS, HnF, UHnF, and hybrid. That's why BBQ is so much fun
Almost everything in BBQ is a three-hour argument and Jerry Springer fist-fight - Harry Soo
My role is to show how I barbecue and not to tell you how to cook. Not as a preacher, but as a reflection of what I know - Harry Soo
There is no better way to express love than cooking tender moist barbecue - Harry Soo
It's always about the Pitmaster and never the Pit or Meat - Harry Soo
Remember to know the way, cook the way, and show the way I taught you - Harry Soo
Love your channel too Steve! Chef G and I were just watching this video and wanted to say hi. Also wanted to thank you for all your videos. Good luck at the championship in March. If you need some teammates we're both available.
Great content as always Harry. I love the hot and fast method as it allows me to start the brisket in the morning, on my Weber 22in, and have it for dinner. For me the convenience of hot and fast is the difference between having brisket or not. Love the channel. keep it up!
Sounds great!
Jeff I often combine both methods: create a good bark with the HnF, then shift to LnS for the wrapped finish. I'm getting really good results from this on both briskets and Pork Butt (Boston). And yes, I learned all this from Harry!
Soo Sifu: That was a great comparison of the two different methods! I enjoyed your analysis of the results! Most importantly, your results looked excellent and was proven delicious by Mr. Beans! Thank you for producing this segment! Wishing you, and the ohana, a great week! Much aloha and 🧧, Sifu!
Thanks Bill! I'm enjoying your kind gift of the silicone cups as my fav beverage container!
We love using your rubs my wife was even using it on her fish.
Thank you and your wife for test driving my products!
Harry I'm always learning something from you! Today I learned about the tooth pick method for testing and identifying various meats. Excellent idea! In the past when I tested meats I used heat resistant white spray paint, lacquer based. It stays longer through the cook than water based spray paint
Interesting!
@@SlapYoDaddyBBQ I'm sure you know, I was just kidding.
I took your class in Jan 2019. I made a similar joke when you told us to use meat fat to lubricate the meat injector and I said; "Hmm, good idea, I lick mine."
@@Chuckstergun LOL! Of course I recognize Chuck! Keep on lickin!
Fascinating test. Thanks for the great vid Harry, very informative as always.
Glad you enjoyed it
Another great video. I like in Maryland and we have the choice of choice brisket from the grocery store or prime brisket at almost half the cost of the choice from. A grocery store. I have become a bit fan of the hot and fast method. However for NYE I cook one low and slow and I think it was a bit more tender in the flat. Hard to say with out a side by side like you did.
Sounds great!
I’m at 3:43 OMG! Four Hundred Degrees! That goes against everything I have been thought for the past 50 years.
Be careful with HnF and UHnF methods. I explain ULnS, LnS, HnF, UHnF methods in my videos
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
REDO 7 Fundamentals - th-cam.com/video/nKtpcBINwyA/w-d-xo.html
Brisket Cooked in Butter - httpss://th-cam.com/video/tE46WFWXUD0/w-d-xo.html
Brisket Aged in Butter - th-cam.com/video/MYmocZiho9U/w-d-xo.html
SRF Gold - th-cam.com/video/yV8u8EaMKOY/w-d-xo.html
Chicken Fried Brisket - th-cam.com/video/hnIbr_uzcf0/w-d-xo.html
Whole Fried Brisket - th-cam.com/video/RNzBOxrCsDw/w-d-xo.html
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
Corned Beef Walmart SmokeFire - th-cam.com/video/NSSIKicufJE/w-d-xo.html
Creekstone Brisket Franklin Style - th-cam.com/video/Z8o_Lv8GZvg/w-d-xo.html
Crawfish Boil Brisket - th-cam.com/video/W81WE3fkgN8/w-d-xo.html
Japanese A9 Wagyu - th-cam.com/video/LG7GDQsfZiY/w-d-xo.html
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
Walmart Beef Fat Injected Brisket - th-cam.com/video/jnIBYh18aso/w-d-xo.html
Los Angeles Style Brisket - th-cam.com/video/P-WqJqQXu14/w-d-xo.html
Huntspoint Wagyu BLOXX - th-cam.com/video/1PPHfpYWS7A/w-d-xo.html
Brisket Throwdown GMG v Weber EX6 - th-cam.com/video/bHPb83AKel8/w-d-xo.html
Comp brisket in OVEN - th-cam.com/video/0QyflDpnmNs/w-d-xo.html
Comp brisket Oven TRAILER - th-cam.com/video/CoqhbY-bK7Q/w-d-xo.html
Grass Fed v Grain Fed Brisket - th-cam.com/video/rZJQKw4DREU/w-d-xo.html
Pt. 1 Snows Tootsie Brisket - th-cam.com/video/wk40H7sY0fQ/w-d-xo.html
Pt. 2 Snows Tootsie Brisket - th-cam.com/video/ag3uDbOgvKI/w-d-xo.html
Pt. 3 Snows Tootsie Brisket - th-cam.com/video/fXnBac7mznE/w-d-xo.html
Pt. 4 Snows REDO Brisket - th-cam.com/video/QH-sq_j9kGU/w-d-xo.html
Birria Brisket Tacos - th-cam.com/video/7p03_ihADJs/w-d-xo.html
80-clove Garlic Brisket GIVEAWAY - th-cam.com/video/d4uEhRTKQik/w-d-xo.html
Beef Clod - th-cam.com/video/TJ_NB99ulRs/w-d-xo.html
Canadian Brisket - th-cam.com/video/6Fh_1riK5FA/w-d-xo.html
HnF v LnS Prime Choice Select - th-cam.com/video/XzgWCt1oRH8/w-d-xo.html
Hasty Bake #3 Brisket Snake- th-cam.com/video/mdgFa4A3xiE/w-d-xo.html
Brisket Wrap Test (foil, paper, nowrap) - th-cam.com/video/VGmKmZmE_BU/w-d-xo.html
Brisket Multi-Stage Hack GMG - th-cam.com/video/lD4sMwCKS_Y/w-d-xo.html
Insane Smoke Ring EX6 - th-cam.com/video/wVGdxpC5l_E/w-d-xo.html
Pitts & Spitts #3 Competition Brisket - th-cam.com/video/8y8kap8ScnM/w-d-xo.html
Brisket 1 Tallow Wrap - th-cam.com/video/XkacTTFcdJ4/w-d-xo.html
Brisket 2 Tallow Wrap V Mop - th-cam.com/video/bCmlZJNEnqQ/w-d-xo.html
Brisket 3 Wrap V Wrap + Mop -
Way to go Harry! I enjoyed this comparison. I know if I was spending $$ on prime I wouldn’t risk it going hot and fast, it would be worth the extra time to me. Miss seeing you and Donna! - Ken G
Hope to catch up with you soon Ken, after this pandemic!
Harry, you absolutely deserve your own show on a streaming service or cable!
LOL! I have my loyal TH-cam viewers and patrons who keep me pretty busy!
Harry thanks for your sacrifice. You are a lucky man.
I try. The first responders also liked the brisket! th-cam.com/video/i1q7mMrPWwI/w-d-xo.html
Thank you Harry!!!
Any time!
Great job on showing the difference. Any down sides cooking half brisket compared to whole. Keep the videos coming 👍
Sure be fine to cook them sliced half lengthwise. It's a lot of effort to cook a brisket so I suggest cooking a whole and then freezing the uneaten portions.
Guns up fellow Red Raider!
Guns Up! Go Red Raiders!
I have never done a fast hot. I was at our local Sams they now have a Prime Beef section. Prime brisket at $5.29/lb. I bought 2 whole and a flat. I’ll cook that flat next weekend. Now back to the Soo University of brisket.
Good luck and let me know if you have questions. Here are some tips when you have time
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
REDO 7 Fundamentals - th-cam.com/video/nKtpcBINwyA/w-d-xo.html
Brisket Cooked in Butter - httpss://th-cam.com/video/tE46WFWXUD0/w-d-xo.html
Brisket Aged in Butter - th-cam.com/video/MYmocZiho9U/w-d-xo.html
SRF Gold - th-cam.com/video/yV8u8EaMKOY/w-d-xo.html
Chicken Fried Brisket - th-cam.com/video/hnIbr_uzcf0/w-d-xo.html
Whole Fried Brisket - th-cam.com/video/RNzBOxrCsDw/w-d-xo.html
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
Corned Beef Walmart SmokeFire - th-cam.com/video/NSSIKicufJE/w-d-xo.html
Creekstone Brisket Franklin Style - th-cam.com/video/Z8o_Lv8GZvg/w-d-xo.html
Crawfish Boil Brisket - th-cam.com/video/W81WE3fkgN8/w-d-xo.html
Japanese A9 Wagyu - th-cam.com/video/LG7GDQsfZiY/w-d-xo.html
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
Walmart Beef Fat Injected Brisket - th-cam.com/video/jnIBYh18aso/w-d-xo.html
Los Angeles Style Brisket - th-cam.com/video/P-WqJqQXu14/w-d-xo.html
Huntspoint Wagyu BLOXX - th-cam.com/video/1PPHfpYWS7A/w-d-xo.html
Brisket Throwdown GMG v Weber EX6 - th-cam.com/video/bHPb83AKel8/w-d-xo.html
Comp brisket in OVEN - th-cam.com/video/0QyflDpnmNs/w-d-xo.html
Comp brisket Oven TRAILER - th-cam.com/video/CoqhbY-bK7Q/w-d-xo.html
Grass Fed v Grain Fed Brisket - th-cam.com/video/rZJQKw4DREU/w-d-xo.html
Pt. 1 Snows Tootsie Brisket - th-cam.com/video/wk40H7sY0fQ/w-d-xo.html
Pt. 2 Snows Tootsie Brisket - th-cam.com/video/ag3uDbOgvKI/w-d-xo.html
Pt. 3 Snows Tootsie Brisket - th-cam.com/video/fXnBac7mznE/w-d-xo.html
Pt. 4 Snows REDO Brisket - th-cam.com/video/QH-sq_j9kGU/w-d-xo.html
Birria Brisket Tacos - th-cam.com/video/7p03_ihADJs/w-d-xo.html
80-clove Garlic Brisket GIVEAWAY - th-cam.com/video/d4uEhRTKQik/w-d-xo.html
Beef Clod - th-cam.com/video/TJ_NB99ulRs/w-d-xo.html
Canadian Brisket - th-cam.com/video/6Fh_1riK5FA/w-d-xo.html
HnF v LnS Prime Choice Select - th-cam.com/video/XzgWCt1oRH8/w-d-xo.html
Hasty Bake #3 Brisket Snake- th-cam.com/video/mdgFa4A3xiE/w-d-xo.html
Brisket Wrap Test (foil, paper, nowrap) - th-cam.com/video/VGmKmZmE_BU/w-d-xo.html
Brisket Multi-Stage Hack GMG - th-cam.com/video/lD4sMwCKS_Y/w-d-xo.html
Insane Smoke Ring EX6 - th-cam.com/video/wVGdxpC5l_E/w-d-xo.html
Pitts & Spitts #3 Competition Brisket - th-cam.com/video/8y8kap8ScnM/w-d-xo.html
Brisket 1 Tallow Wrap - th-cam.com/video/XkacTTFcdJ4/w-d-xo.html
Wonderful video. I watched twice, I will only cook the flat I think I’ll drop to 375 and wrap at 180 cook to 203. Never done a hot fast. I do remember hearing Myron Mixon say he could cook pull pork at 400 as good as 250.
Yes, you can do championship brisket with ULnS, LnS, HnF, UHnF methods. I cover them all. Here are a few videos to watch when you have time
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
REDO 7 Fundamentals - th-cam.com/video/nKtpcBINwyA/w-d-xo.html
Brisket Cooked in Butter - httpss://th-cam.com/video/tE46WFWXUD0/w-d-xo.html
Brisket Aged in Butter - th-cam.com/video/MYmocZiho9U/w-d-xo.html
SRF Gold - th-cam.com/video/yV8u8EaMKOY/w-d-xo.html
Chicken Fried Brisket - th-cam.com/video/hnIbr_uzcf0/w-d-xo.html
Whole Fried Brisket - th-cam.com/video/RNzBOxrCsDw/w-d-xo.html
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
Corned Beef Walmart SmokeFire - th-cam.com/video/NSSIKicufJE/w-d-xo.html
Creekstone Brisket Franklin Style - th-cam.com/video/Z8o_Lv8GZvg/w-d-xo.html
Crawfish Boil Brisket - th-cam.com/video/W81WE3fkgN8/w-d-xo.html
Japanese A9 Wagyu - th-cam.com/video/LG7GDQsfZiY/w-d-xo.html
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
Walmart Beef Fat Injected Brisket - th-cam.com/video/jnIBYh18aso/w-d-xo.html
Los Angeles Style Brisket - th-cam.com/video/P-WqJqQXu14/w-d-xo.html
Huntspoint Wagyu BLOXX - th-cam.com/video/1PPHfpYWS7A/w-d-xo.html
Brisket Throwdown GMG v Weber EX6 - th-cam.com/video/bHPb83AKel8/w-d-xo.html
Comp brisket in OVEN - th-cam.com/video/0QyflDpnmNs/w-d-xo.html
Comp brisket Oven TRAILER - th-cam.com/video/CoqhbY-bK7Q/w-d-xo.html
Grass Fed v Grain Fed Brisket - th-cam.com/video/rZJQKw4DREU/w-d-xo.html
Pt. 1 Snows Tootsie Brisket - th-cam.com/video/wk40H7sY0fQ/w-d-xo.html
Pt. 2 Snows Tootsie Brisket - th-cam.com/video/ag3uDbOgvKI/w-d-xo.html
Pt. 3 Snows Tootsie Brisket - th-cam.com/video/fXnBac7mznE/w-d-xo.html
Pt. 4 Snows REDO Brisket - th-cam.com/video/QH-sq_j9kGU/w-d-xo.html
Birria Brisket Tacos - th-cam.com/video/7p03_ihADJs/w-d-xo.html
80-clove Garlic Brisket GIVEAWAY - th-cam.com/video/d4uEhRTKQik/w-d-xo.html
Beef Clod - th-cam.com/video/TJ_NB99ulRs/w-d-xo.html
Canadian Brisket - th-cam.com/video/6Fh_1riK5FA/w-d-xo.html
HnF v LnS Prime Choice Select - th-cam.com/video/XzgWCt1oRH8/w-d-xo.html
Hasty Bake #3 Brisket Snake- th-cam.com/video/mdgFa4A3xiE/w-d-xo.html
Brisket Wrap Test (foil, paper, nowrap) - th-cam.com/video/VGmKmZmE_BU/w-d-xo.html
Brisket Multi-Stage Hack GMG - th-cam.com/video/lD4sMwCKS_Y/w-d-xo.html
Insane Smoke Ring EX6 - th-cam.com/video/wVGdxpC5l_E/w-d-xo.html
Pitts & Spitts #3 Competition Brisket - th-cam.com/video/8y8kap8ScnM/w-d-xo.html
Brisket 1 Tallow Wrap - th-cam.com/video/XkacTTFcdJ4/w-d-xo.html
I've done a hot and fast before and it came out really good. However I still prefer low and slow, as since I tend to predominately use a pellet smoker, I find running at a low temp (190F) for about 8 hours first before taking it up to 250F for another 8+ hours, to give me the best smoke flavor and bark. Plus when I do a brisket I'm not in a hurry, i just run it over night and it gives me time to either prep other stuff (if im doing it for a crowd) or to just hang out and drink beers lol
Yes many ways like ULnS, LnS, HnF, UHnF which I cover in my 50 how to cook brisket videos. See my Brosjet Playlist. Love what you cook and how you cook it. Remember everything in BBQ is a 3-hour argument and Jerry Springer fist fight! 👊 😁
Harry you need to put a light on those trophies and show them off! Hard work and knowledge to be proud of :)
Maybe one day!
Hi Harry this is Arthur love your work on those briskets!!.....you always pump me up when watching your videos on smoking briskets....I'm looking into purchasing a new electric smoker but I am not trying to spend to much money so I rather ask you as a professional pitmaster.....now I'm looking into a masterbuilt 1050 or a pit boss 820
Or what do you recommend?.....I'm not trying to spend no more than $800.00.....thank you Harry for spreading BBQ Love!!!
Hey Arthur, i suggest you spend your budget on a Kettle or WSM, and a bag of Jealous Devil charcoal. Master your skills first
@@SlapYoDaddyBBQ thank Harry!!...
@@SlapYoDaddyBBQ thank you Harry!!!
Thanks for the comparison. I just did a hot and fast brisket for the first time. It wasn't bad but not as good as low and slow in my opinion. I am going to stick with low and slow I think.
Yes, always cook the method you love and love the method you cook. It it don't broke, no need to fix.
You ate 24oz of beef brisket? OMG Harry, I'd be lucky if I could down 2 slices. Great work bud!
Thanks 👍
love your videos Harry
Thanks Mike!
im at working mouth watering hands sweating and stomach growling this looks good
Also enjoyed by First Responders! 😋😁💪
th-cam.com/video/i1q7mMrPWwI/w-d-xo.html
Can we all take a moment and admire that trophy collection? Ok will.
LOL!
Love Mr. Beans
Hey Harry Soo I respect your bbq techniques to include putting wood chunks under the charcoal. You are a great pit master who is respected around the world .I cook bbq for my military colleagues in Okinawa Japan and use your Techniques. I have been watching you since bbq pit masters. I am using vision grills Kamado smoker to get that smoker taste I am noticing a kamdado monster will have my briskets go hot and fast. Realistically I prefer low and slow, but regardless I have a superior product due to injecting beef tallow in my briskest transferring and resting my brisket during the stall with butcher paper on my Traeger Pellet smoker utilizing and wrapping in beef tallow on at 165F. Yes I use to different smokers because of temperature controls. Vision grills Kamado smoker for the stick burner smoker taste and the Traeger because the temperature is well controlled. I use oak and hickory wood chunks and cowboys lump charcoal. Now if your wood is not seasoned that will cause other issues such as heat and white smoke. I am going to u get some pecan and fruit woods to experiment in the future. Experimenting by cooking a tri tip like a brisket to ensure I have the right flavors before cooking a full brisket. Just remember when you are cooking hot and fast you need to have a MEATER probe or a thermapen Mk4 to monitor the temperature constantly. As long as you know the right temps when to wrap and rest you will be fine. Try to keep it under 350F in my opinion and indirect heat. As always it’s the Pitt master not the the Pitt to deliver good bbq. Thank you for sharing!
Thanks Smoke Daddy for stopping by. Thank you for your service and sacrifice to our great country. Keep cooking the way that brings you most joy. Life is brief so live it with intensity - Harry Soo
Happy new year Harry
Happy new year Ann!
Awesome video Harry and Happiest New Year to you
Happy new year!
Hi Harry how are you? Hope all is well. Looking great. How do you get a great smoke ring on a brisket? On the smokey mountain. We got our brisket at Costco. Thank you. William did everything used worshire sauce on the brisket and salt and pepper rub also he put the wood chunk cherry. Then he wrapped in butcher paper.
Just good technique. See my smoke ring videos for more help
@@SlapYoDaddyBBQ thank you so much. Hugs
We live in California and hope too meet you someday.
Love it 🤟🏾😊...I could have help taste test for you my friend 😅🎯✊🏾💓
😋
Great video. For me I like low and slow.. I like to spend the whole day cooking plus it leaves you time to do your sides.
I'm from Northern Ireland, 90% of our beef is grass fed so lots of good quality beef.
Love that! I need to visit after COVID and have you show me around Ireland! Maybe do a class?
It would be my pleasure.
I may be able to set you up with a guy to run a class.
This is my where I get meat. www.hannanmeats.com/
What a precious doggie! Did you see that mutt that Justin got? No comparison! (Oops, I'm in trouble now).
Oh! Oh!
Harry Soo #1
Thanks for watching Noah!
Harry, when I started cooking BBQ it seemed the goal was to cook low and slow (225 -250 F) due to it slowly breaking down the collagen and connective tissue in Pork Shoulder and Brisket. Years go by and hot and fast became the rage. When cooking at 350-400 F does that create a tougher finished product because you are hitting the protein hard with heat and binding up the meat? I have cooked meat both ways and I can't tell a big difference other than the hot and fast seems a bit dryer at times. I do not inject. What are your thoughts?
Hey Jim, the 2019 KCBS Team of the Year top 10 finishers in a nation of 5,000 professional teams, most cooked HnF. So it works and is not a fad. Saves time also. Love what you cook and how you want to cook it. Remember, almost everything in BBQ is a three-hour argument and Jerry Springer fist-fight - Harry Soo
@@SlapYoDaddyBBQ LOL, yes I use your expression all the time about everything in BBQ is a "three hour argument"! Thanks for the feedback and keep up the good work!
I want to eat it all!!! I live the fatty point. I would always go for the marbled meats. Prime is my favorite. 🙂
Can't go wrong w Prime!
Beans weny to town LOL!!!
Mr Beans sends hugs and love!
Happy new year, Harry. Hope all is well. Here’s a thought: as strange as it may seem, have you ever thought of doing ribs in an Instant Pot and then finishing them off on the grill?
I have a competition ribs in oven episode coming soon
One cool collaboration idea that I thought of (if you can make it happen) is get a competition eater to do an eating challenge with your briskets (i.e Randy Santel and one ither person)
You mean like mukbang?
th-cam.com/video/KVw_rDrN8BY/w-d-xo.html
th-cam.com/video/donEhBN_PNY/w-d-xo.html
@@SlapYoDaddyBBQ wow just like that! How have I not seen this! Great job!
Love your channel. I cant cook a select to save my life. Always come out dry
You and me both!
I 💕 Mr. Beans!! 😊
Mr. Beans sends love and hugs!
It was great!
Thanks Doc!
So say I run low and slow till I get a bark. Then wrap in the oven at 300 till it probes like butter. Will still turn out? I have never tried it but this video has me curious. I don't always have 16 hours or more for a big brisket.
Yes, I have 50 videos on how to cook brisket so feel free to find a technique that resonates with your cooking style whether it's ULnS, LnS, HnF, or UHnF.
Playlist - th-cam.com/play/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd.html
Are the pans underneath the grill containing water? I also have a GMG but do not have room for those pans under grill (Daniel Boone Model). Love your channel, keep up the great work champ
I use half height half foil pans. They are at Restaurant Depot
Excellent comparisons, Harry. So which method and brisket type produced the best smoke ring? From what I can see all of them have a very thick and bright smoke ring but I can't exactly tell how thick they are.
LnS had better smoke ring
I know Mr Beans is Happy you took one for the team!!
He had six samples. Lucky dog!
I've really never did much with brisket, mostly pork butts and chicken. If I wanted the best tasting brisket I guess Should just pay out for the prime and go low and slow at 225F? Just put some Worcestershire sauce on it along with your beef rub?
Plenty of ways to cook brisket so please try a method that you like
Playlist - th-cam.com/play/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd.html
Hey Harry I was watching your Snows videos and have been searching your vids as you said your Texas salt and pepper rub recipe was in 40 of them I can’t find it what is the recipe please salt pepper white pepper celery seed or powder and ratios?
1/2 C Kosher Salt Diamond Crystal + 1/2 C Black Pepper 16 Mesh and 2 more TBS + 1 TBS finely ground celery seed + 1 tsp white pepper
I need to move to a state where prime meat is $3.49/lb and the choice cuts here ate 6.99-8.99 lb here in Los Angeles
I live in Los Angeles and Costco is selling prime for $3.00 a lb
@@SlapYoDaddyBBQ I need to shop at your costco then, haven't seen it here in OC
@@MuddyBootsOutdoors It was $3.00 a lb for Prime at the Costco in Anaheim Hills last week.
Thank you for this.
My pleasure! Happy that some First Responders also got to enjoy brisket th-cam.com/video/i1q7mMrPWwI/w-d-xo.html
Did you rehydrate the briskets before wrapping? That tip has really escalated my briskets. Great video!
Yes I do. Use some Campbell beef broth
10:22 mr beans is a great vacuum cleaner
Mr. Beans sends love and hugs!
awesome video. Did u do bbq in an offset, or what did you use? I am building an offset with some water tanks.
Appreciate the BBQ love,
Nope was too lazy to use an offset so I used one of my pellet cookers.
Do you have a video for your brisket method in the oven after wrap?
Yes see my 50 video how to cook brisket playlist
Harry I don't think you ever said, which do you actually prefer? HNF or LNS? I prefer LNS, mainly because of the way the bark forms.
I like them all: ULnS, LnS, HnF, UHnF. The little secret is half the top-10 KCBS Team of the Year in 2019 were doing HnF so the method works to beat 5,000 teams in the nation
Harry you always do a great educational video. BBQ will always be low and slow. Why would you even want to do a hot 🔥fast if you want true BBQ.
Good question!
Almost everything in BBQ is a three-hour argument and Jerry Springer fist-fight - Harry Soo
what are your thoughts on splitting the flat and the point, and cooking them separately?
Yes, some folks like to do that. Cook it the way you love and love how you cook your brisket, whether packer or split into point and flat
Hi Harry, have you ever won brisket the hot and fast method?
I have not used HnF in comps as I like 250F for brisket. Rumor has it half the top-10 KCBS TOY teams in 2019 won via HnF method so it works.
Where do we bring our to-go plates? Hoping to do my 1st ever brisket this year.
Give it a go in 2021 and good luck Mark!
I noticed that you wrapped your brisket in foil. I was always told that foil softens the bark, is that your experience? I've only done two so I don't know all of the questions to ask as of yet.
Yes both methods work and have pros and cons. Cook what you love and love the way you cook it. Remember that everything in BBQ is a three-hour argument and Jerry Springer fist fight- Harry Soo 🤪😜😁
@@SlapYoDaddyBBQ thank you. That answer is great, especially the Jerry Springer reference.