So inconclusive. But at the end of the day the important thing here is that we received a great lesson from a great man. The winner here is clearly harry for representing some of the best humanity has to offer 👍
Harry says it best...there are some who want to be the wealthiest people in the cemetery, Harry can be both the great educator and the wisest BBQ master in the cemetery. But, I’m hopeful that, that part is a million miles away.
Suffering with Covid and not feeling the best but Harry so I got mad respect for you.. you my friend is what America needs!!! God bless you Sir!!! This videos are a great help while going thur this....
👍Using pellet smoker i start with 220 for 4 hours using hickory pellets and finished wrapped with 275. Using offset smoker i start with beech at 275 about 4 hours and finish wrapped same temperature. Today i prepare a 3 pound cowboy steak reverse sear using your championship recipe. Cheers, Harry !😍
Hey Harry , Its awesome you have so many brisket lessons. Im doing a 19 lb brisket for the first time for my son’s H.S. graduation party. Im smoking in my offset gonna use hickory. The brisket always has been intimidating so never done it! I hate to ruin the meat. But now after studying your videos i have confidence ill do just fine with my backyard skills! Thanks Slap Yo Daddy bbq
Really enjoyed the video comparison between the two cookers. Thanks for showing us all your black belt tips along with proper competition trim on your briskets. Also a HUGE THANK YOU for supporting all our First Responders, Military, Law Enforcement and Fire Fighters! The world would be a much better place if there were more caring people like yourself helping out one another. THANK YOU for all that you do!
I still have my 2009 GMG jim Bowie . I have 3 of them now and I sell BBQ every weekend . They are easy to fix and the company has top notch customer service
Not only is Harry giving competition brisket info, he gives life advice. Thank you for continuing with the videos. I made my first brisket for the 4th of July. A SRF Gold brisket using your tips, tricks and beef rub. The brisket was a hit and stole the show. Thanks Harry. I want to send you pictures of it. How can I send to you? 22:09 .....like a Polaroid Picture
Loved this video Harry! Thanks for sharing some personal thoughts as well. Very thoughtful and caring sentiments. My BBQ game is top notch thanks to you! THANK YOU!
Hi Harry, interesting result. Smoke fire seems to be turning into a very good pit based on your different results. It’s no wonder you have so many championships. You have a furry little top judge to help shape your methods right at home. Beans is the best!! I’m sure Donna helps a lot too. Take care and keep spreading the love.
Harry, Been watching your videos for a while now.. after watching this video your positive attitude towards life, military and also with first responders, I subbed.. Your channel is honest and with good information for us weekend/backyard types who try to get perfection everytime we cook.. Thank you for everything you do!!!! God bless and keep up the great work!!!!! -Jeff
Fun vid Harry. I figured it would be a close tie between the two simply because there was only one pitmaster and a pretty darn good one at that. 👍 And I realized this was done in the recent past because I remember when to crossed the 100,000 line. An now 126,000. Way to keep going. Looking forward to seeing your next vid. Hang in there and stay safe.
Soo Sifu: Wishing you a great up-coming week! Thank you for this comparative view of the two pellet grills. I have always wondered about your opinion for the two pellet grills; wonder-no-more for me! Most grateful for your lessons that it is the pit master that matters and not the equipment! It was great to see your family member, Mr. Beans, enjoying his share of your well-cooked brisket! Looking forward to your next great cookout! Best wishes to you and the ohana, Sifu! Much 🧧 and regards!🥩🥓🍗
So what this told me is it’s about the pit master and good meat to start with. The cooker doesn’t matter really. However I will say. It’s nice to see you use multiple cookers because a lot of your viewers (including me, I have GMG and WSM 22) can give confidence. Thanks brother ~Eastvale/DB connection 😀
Thank you for posting this Harry! I have a GMG Davey Crockett (the little one) and while I love cooking with it, the temps swing 20-50 degrees from the set temp. I've monitored it with an Inkbird probe and the temps are all over the place. I've added lavalock around the door, but it didn't really help. I don't feel comfortable cooking expensive meats in it as I don't want to mess them up. On the plus side, I've been doing a lot more smoking with an old Weber Kettle with a slow and sear. I've been getting great results from that. I hope that you'll be posting more videos soon. Thanks again!
I have the Daniel Boone going on 5 years now. They've made a number of improvements since then. Been a solid operator. I would consider another brand, but can't say anything stands out at the moment.
Hello Harry. Your philosophical talking points and life guides on this video, which guide you are very insightful and inspiring. Proud to say I've taken your class and followed you efforts which has helped me out greatly. Keep up the effort and thank you for all you do.
First, thank you for sharing your experience with the world. I enjoy learning from the pros. I would like to throw my name in the hat for the boning kinfe. It's because of your previous video I bought a Dalstrong Shogun 7" Santotoku Knife and what a great knife it is. The boning knife would make a great addition.
your a good dude man...love watching your shows and appreciate your time and effort teaching novices like me your tried and true techniques...keep it up man! you are blessed
I've been buying my briskets from Sam's and Walmart plus the butchers market and no matter which one I use my family can't tell the difference because of the way I smoke it on my homemade smoker pieced together from other grills. Your awesome on many of your professional videos and after I got better from dealing with cancer I started smoking meats because I saw you on BBQ pitmasters competition in the very beginning of the show, love you style and your attitude towards life. Thanks for being a great future friend and wonderful teacher. Jose
@@SlapYoDaddyBBQ I forgot all about mr.beans and his taste testing skills thank you for the barbecue love, I will be doing that this weekend and set up the 60 inch TV outside as I'm bbquing food platters and watching youtube videos on the outside big screen. Thanks for responding your awesome and God bless you
Thank you so much Harry. I smoked my first rack of ribs yesterday and with the help of your black belt tips I nailed it. I enjoy watching your videos and learning new things.
We buy the cheaper grade briskets and separate the point and flat. My wife will make pastrami or corned beef with the flat and even on cheaper cuts the point will turn out moist for burnt ends using your trim and injection methods.
Perfect timing. The exact two that I’m looking at. My inner Weber fanboi wants the Smokefire, but some of the issues are holding me back. GMG may happen now and Smokefire 2.0 later
Awesome Harry, the competition trim is amazing and it shows in the end results. Thank you so much for sharing your knowledge and because of that there will be happy people! 🤗
Both briskets looked good, too hard to judge. That's where that one tenth of a point comes in. Glad to here you mention the police, they need a friend. Cheers.
This question has been on my mind for a few weeks, so you read my mind by making this video! Since the results were so similar, let me ask: which do you like working with better? Are there features you like better with one or inconveniences, difficulty cleaning, etc that would push you one way or another?
@@SlapYoDaddyBBQ works for me! My wife says that I have too many smokers and grills, so I know what you mean! I'm thinking about swapping out the gas grill for one of those two since it doesn't get much use anymore. She's more amenable to the prospect if one goes away when the new one comes in.
Harry, you have no idea how much I needed this. I've been scrolling through TH-cam trying to compare Smokefire to other pellet smokers. I currently own a GMG Daniel Boone but I need something bigger. I've been torn between the Smokefire, Recteq, some Traegers, and the Jim Bowie. I think I'm going to buy the 2nd gen Smokefire. THANK YOU!
@@SlapYoDaddyBBQ what is that knife that you are using? I looked for it in the description and then found the list of your fav’s and there were tons of knives there. Thanks and keep the great work my friend.
Damn Harry after watching your video I'm off to the buy a brisket. I cooked one exactly the way you did your show down on Weber EX4 in March it was so good. You got me jonesing for brisket. Thanks for your content.
Awesome! The weber smoke ring look cool, but at the end its the taste and texture of the meat. Great video always love to see your videos. Continue your love for BBQin be safe. JB
Thanks for everything you do, Harry. I've been giving the Camp Chef Woodwind WiFi a hard look. It's got a lot of great features and the price is very reasonable. Like you, I love Dalstrong knives, I've got five of em, but no skinny boning knife, just the scimitar one. Sooooo....
Great video Harry. How about doing a comparison video on the various costs to use each of the different grills (gas, pellets, charcoal, electric, etc.)?
Now that all the kinks seem to be worked out of my EX4, i'm really starting to enjoy it! I get a better smoke ring on my Weber than I do on the BGE...! I do love the EX4!!! Thank you for the video. Always learn something!!!
Thanks for this video I love your stuff, it’s good to be more assured that the cook is more important than the smoker. I’m interested in the Dalstrong boning knife mine has seen better days and long since needs to be replaced. To bad all the restaurant supply stores near me keep going out of business, probably due to online competition. Please add me to the contest I don’t see the rules in the description so I’ll just say boning....I’m sure that’s the trick. Keep spreading the love.
@@SlapYoDaddyBBQ Thanks for the reply. I run a fishing show but have been doing some BBQ shows, not as good as yours, over the last month. Loving it. I run a BBQ competition here in Texas with IBCA called Shoot To Salute, BBQ Battle and Rib eye Roundup. We have it every year. Supporting my non profit helping combat injured warriors. Would love to have you out next year if you can stand the Texas heat in August!
Maybe in future you can get the processor to send you the left and right from same specimen. Maybe "The Bearded Butchers" would oblige. Thank you for showing us all of this. I will attempt to unlearn my self-taught idiocy and start anew.
Interesting concept both looked great to me. Never used a pellet cooker I do my briskets on a Backwoods cabinet style smoker but as I get older I can see the convenience factor making pellet cookers an attractive option. Would love to see you try out the new masterbulit gravity fed pits all the convenience of a pellet grill but with charcoal flavor. Mr. Beans is a well fed doggie!
Just a question on your subscriber count. You said you look forward to getting 100,000. under your picture above, it says you have 126,000. How are you doing your counting? You're the best. Keep going!
You never mentioned the pellets you used. Do you think the flavor of pellets or the brand of pellets make a big difference in taste? Another great video!!
Keep spreading the bbq love Harry! When are your products coming to local stores? I have learned so much from your videos! All of my friends appreciate your teachings!❤✌😎✌
I know you read comments, so here goes. What do you think of the Asmoke portable grill? It is very affordable and I think it has a niche. What do you think?
Also, do you have a list somewhere that you could share regarding what smoker you won with what National competition. Would be cool to see which one you won the most with. I just got a backyard stick burner a week ago and am learning Fire Management- FUN STUFF and have produced my Best Ribs ever 😊👍👍
@@SlapYoDaddyBBQ Question- Have you ever noticed that some pork ribs render the fat much slower than others while smoking at the same temperature? Ran 6 hrs 15 mins @ 250 yesterday on St Louis from Costco and still had some white fat not rendered. Meat was close to falling off bones so pulled. Ideas? Maybe just the pig?
I tell you what, If I was a pro bodybuilder.. I'd move in next door to Harry so I could mooch some of that 💣 BBQ. I would train like a bull and eat like an 0x.. Mr. 0lympia here I CoMe !!
@@wes209 right bulls are just naturally muscular because they have the genetics for it. I guess you just don't have the genetics to be a pro bodybuilder. But maybe you can educate yourself on nutrition.
Since you’ve trimmed it down so much, why didn’t you separate the flat from the point? Also, instead of using a piece of wood underneath could you use a rib rack/ roast rack?
And again, I never get tired of watching the basics. There is never too much of this type of learning reinforcement.
So inconclusive. But at the end of the day the important thing here is that we received a great lesson from a great man. The winner here is clearly harry for representing some of the best humanity has to offer 👍
Thanks Carl! Keep spreading BBQ love 💘
Most people can't even cook one brisket and harry cooked 2
Not just inconclusive but extraordinary. But if I watch enough of these videos I’ll be able to one day get there
Harry says it best...there are some who want to be the wealthiest people in the cemetery, Harry can be both the great educator and the wisest BBQ master in the cemetery. But, I’m hopeful that, that part is a million miles away.
Life is brief so live it with intensity - Harry Soo
Suffering with Covid and not feeling the best but Harry so I got mad respect for you.. you my friend is what America needs!!! God bless you Sir!!! This videos are a great help while going thur this....
Yikes! Wishing you all the best Alberto to get well. Hope no one else got it around you.
👍Using pellet smoker i start with 220 for 4 hours using hickory pellets and finished wrapped with 275. Using offset smoker i start with beech at 275 about 4 hours and finish wrapped same temperature. Today i prepare a 3 pound cowboy steak reverse sear using your championship recipe. Cheers, Harry !😍
I think I learned more about being a good human being than I did about BBQ. Thank you.
You're very welcome my friend!
Hey Harry , Its awesome you have so many brisket lessons. Im doing a 19 lb brisket for the first time for my son’s H.S. graduation party. Im smoking in my offset gonna use hickory. The brisket always has been intimidating so never done it! I hate to ruin the meat. But now after studying your videos i have confidence ill do just fine with my backyard skills! Thanks Slap Yo Daddy bbq
Good luck Bill. Only way is to cook and learn!
Really enjoyed the video comparison between the two cookers. Thanks for showing us all your black belt tips along with proper competition trim on your briskets. Also a HUGE THANK YOU for supporting all our First Responders, Military, Law Enforcement and Fire Fighters! The world would be a much better place if there were more caring people like yourself helping out one another. THANK YOU for all that you do!
Thank you for your service and sacrifice for our great country!
I wish there were more people like you. You're a good man
Thanks for stopping by. Keep spreading BBQ love!
I still have my 2009 GMG jim Bowie . I have 3 of them now and I sell BBQ every weekend . They are easy to fix and the company has top notch customer service
Love my GMG so much that I have two Jim Bowies. I gave my 10-year old Daniel Boone to my student.
You don't need Spielberg. Harry, Meat, And Mr. Beans makes for a perfect video.
You need a "Mr. Beans Approved" shirt. 👍
LOL. Mr. Beans send hugs and love 💘
Harry wearing a Texas Tech shirt... 🙌🏽
Gun Up from a former Red Raider!
Would have gotten a sub anyways but the shirt sealed the deal!
Wow! I never thought about how much extra detail went into competition cooking.
Just a little extra TLC needed to win that $10,000 check to edge out 100+ teams at a contest 😋😋😋
Harry, you are the man, number one baby!!!
😊 Thank you
You are a class act. Great American. Thanks so much.
Thanks Adrian. Keep spreading bbq love!
Not only is Harry giving competition brisket info, he gives life advice. Thank you for continuing with the videos. I made my first brisket for the 4th of July. A SRF Gold brisket using your tips, tricks and beef rub. The brisket was a hit and stole the show. Thanks Harry. I want to send you pictures of it. How can I send to you?
22:09 .....like a Polaroid Picture
Good job Brian on the SRF. Send to harsoo@yahoo.com
Harry, you’re a good human.
Thanks for stopping by and your kind words my friend!
Loved this video Harry! Thanks for sharing some personal thoughts as well. Very thoughtful and caring sentiments. My BBQ game is top notch thanks to you! THANK YOU!
Glad you enjoyed it Carlos!
Hey @Dalstrong, Harry just gave you the best marketing pitch ever said..."Quit mangling your meat--Dalstrong!"
LOL! Love them Dalstong super sharp knives!
@@SlapYoDaddyBBQ I have the Galdiator series 14" serrated carving knife, love it but need a boning knife now!
Hi Harry, interesting result. Smoke fire seems to be turning into a very good pit based on your different results. It’s no wonder you have so many championships. You have a furry little top judge to help shape your methods right at home. Beans is the best!! I’m sure Donna helps a lot too. Take care and keep spreading the love.
Thanks Scott! Mr. Beans sends love and hugs!
Thank you Harry for sharing!
My pleasure!
Harry,
Been watching your videos for a while now.. after watching this video your positive attitude towards life, military and also with first responders, I subbed..
Your channel is honest and with good information for us weekend/backyard types who try to get perfection everytime we cook..
Thank you for everything you do!!!! God bless and keep up the great work!!!!!
-Jeff
Thanks Jeff. I started offering free classes to my patrons also where I coach them via Zoom
Fun vid Harry. I figured it would be a close tie between the two simply because there was only one pitmaster and a pretty darn good one at that. 👍 And I realized this was done in the recent past because I remember when to crossed the 100,000 line. An now 126,000. Way to keep going. Looking forward to seeing your next vid. Hang in there and stay safe.
Soo Sifu: Wishing you a great up-coming week! Thank you for this comparative view of the two pellet grills. I have always wondered about your opinion for the two pellet grills; wonder-no-more for me! Most grateful for your lessons that it is the pit master that matters and not the equipment! It was great to see your family member, Mr. Beans, enjoying his share of your well-cooked brisket! Looking forward to your next great cookout! Best wishes to you and the ohana, Sifu! Much 🧧 and regards!🥩🥓🍗
Thanks Bill. More Throwdowns soon!
Thank you too Foo. That's to mean Grandmaster
Yessir
So what this told me is it’s about the pit master and good meat to start with. The cooker doesn’t matter really. However I will say. It’s nice to see you use multiple cookers because a lot of your viewers (including me, I have GMG and WSM 22) can give confidence. Thanks brother ~Eastvale/DB connection 😀
Hey Steve always the cook and not the cooker!
Thank you for posting this Harry! I have a GMG Davey Crockett (the little one) and while I love cooking with it, the temps swing 20-50 degrees from the set temp. I've monitored it with an Inkbird probe and the temps are all over the place. I've added lavalock around the door, but it didn't really help. I don't feel comfortable cooking expensive meats in it as I don't want to mess them up. On the plus side, I've been doing a lot more smoking with an old Weber Kettle with a slow and sear. I've been getting great results from that. I hope that you'll be posting more videos soon. Thanks again!
I loved my Davey Crockett before I traded it for the JB. The new model has improved temp control
@@SlapYoDaddyBBQ Now, if I can convince my wife to let me upgrade. :)
I have the Daniel Boone going on 5 years now. They've made a number of improvements since then. Been a solid operator. I would consider another brand, but can't say anything stands out at the moment.
Wonderful Video Harry! I agree with you , it appears The smoke ring was the deciding factor!
Mr. Beans agreed too! 😋
Follow Mr. Beans is what I say!
Hello Harry. Your philosophical talking points and life guides on this video, which guide you are very insightful and inspiring. Proud to say I've taken your class and followed you efforts which has helped me out greatly. Keep up the effort and thank you for all you do.
Keep spreading love and kindness using your cooking skills Steve!
First, thank you for sharing your experience with the world. I enjoy learning from the pros. I would like to throw my name in the hat for the boning kinfe. It's because of your previous video I bought a Dalstrong Shogun 7" Santotoku Knife and what a great knife it is. The boning knife would make a great addition.
your a good dude man...love watching your shows and appreciate your time and effort teaching novices like me your tried and true techniques...keep it up man! you are blessed
Thanks Reb for stopping by and your kind words of support. Keep spreading bbq love 💘
I've been buying my briskets from Sam's and Walmart plus the butchers market and no matter which one I use my family can't tell the difference because of the way I smoke it on my homemade smoker pieced together from other grills. Your awesome on many of your professional videos and after I got better from dealing with cancer I started smoking meats because I saw you on BBQ pitmasters competition in the very beginning of the show, love you style and your attitude towards life. Thanks for being a great future friend and wonderful teacher. Jose
All the best Jose and keep spreading BBQ love. Mr. Beans and I send you positive healing energy!
@@SlapYoDaddyBBQ I forgot all about mr.beans and his taste testing skills thank you for the barbecue love, I will be doing that this weekend and set up the 60 inch TV outside as I'm bbquing food platters and watching youtube videos on the outside big screen. Thanks for responding your awesome and God bless you
Thank you so much Harry. I smoked my first rack of ribs yesterday and with the help of your black belt tips I nailed it. I enjoy watching your videos and learning new things.
Love your show. It would be nice to see Traeger ironwood vs. Smoked fire on the competition style brisket...
Sure be happy to. Need to find a viewer who has one willing to let me torture test! 😉😉🙂
@@SlapYoDaddyBBQ I am hoping Traeger will loan you one for your independent third party testing.
@@alanb3414 Can your people talk to Traeger people? I don't know anyone at Traeger. Sorry
@@SlapYoDaddyBBQ come to AZ and use mine. I will find a weber to run it against....always an open invite.
Nice that Mr. Beans confirms your opinion on the briskets. After all he is quite the experienced expert!
We buy the cheaper grade briskets and separate the point and flat. My wife will make pastrami or corned beef with the flat and even on cheaper cuts the point will turn out moist for burnt ends using your trim and injection methods.
Love a good pastrami sandwich!
I found your channel fairly recently and I'm glad I did. Thanks for all the info and all you do sir!
Awesome! Thanks for being a Patreon!
Perfect timing. The exact two that I’m looking at. My inner Weber fanboi wants the Smokefire, but some of the issues are holding me back. GMG may happen now and Smokefire 2.0 later
Do what I did. I like them both so much so bought two of each!
Awesome Harry, the competition trim is amazing and it shows in the end results. Thank you so much for sharing your knowledge and because of that there will be happy people! 🤗
Glad you enjoyed it Dave!
Both briskets looked good, too hard to judge. That's where that one tenth of a point comes in. Glad to here you mention the police, they need a friend. Cheers.
This question has been on my mind for a few weeks, so you read my mind by making this video! Since the results were so similar, let me ask: which do you like working with better? Are there features you like better with one or inconveniences, difficulty cleaning, etc that would push you one way or another?
It like asking which child I love more! I have 2 Jim Bowie and 2 SmokeFires. At the end of the day, it's the pitmaster and not the pit!
@@SlapYoDaddyBBQ works for me! My wife says that I have too many smokers and grills, so I know what you mean! I'm thinking about swapping out the gas grill for one of those two since it doesn't get much use anymore. She's more amenable to the prospect if one goes away when the new one comes in.
Harry, you have no idea how much I needed this. I've been scrolling through TH-cam trying to compare Smokefire to other pellet smokers. I currently own a GMG Daniel Boone but I need something bigger. I've been torn between the Smokefire, Recteq, some Traegers, and the Jim Bowie. I think I'm going to buy the 2nd gen Smokefire. THANK YOU!
You're very welcome! Keep spreading BBQ love!
Did you end up going with the smoke fire? If so how are you liking it ? I have one on the way
Absolutely beautiful trim on those briskets! ...looks like you really enjoyed working with that new knife.
LOL! Nice knives make cooking pleasurable so you want to cook more!
@@SlapYoDaddyBBQ what is that knife that you are using? I looked for it in the description and then found the list of your fav’s and there were tons of knives there. Thanks and keep the great work my friend.
@@stevehorvat69 Dalstrong knives tinyurl.com/y7m5xsab
That was great Harry thanks for this video
God bless you and your family
Same to you!
Damn Harry after watching your video I'm off to the buy a brisket. I cooked one exactly the way you did your show down on Weber EX4 in March it was so good. You got me jonesing for brisket.
Thanks for your content.
Keep your brisket love 💘 going today and share it with loved ones!
Great video again Harry. Loved Mr Beans starring role too 🤣
Awesome! The weber smoke ring look cool, but at the end its the taste and texture of the meat. Great video always love to see your videos. Continue your love for BBQin be safe. JB
Looking sharp with the cowboy hat Soo
Thanks. Found it in Houston!
Very kool I'm from eagle pass brother
I really need to improve my brisket trimming game. You seem like a great person Harry thanks for the lessons. Best Regards
Any time Johnny. When you have time, I have more videos
Playlist - th-cam.com/play/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd.html
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
Beef Fat Injected Walmart Brisket - th-cam.com/video/jnIBYh18aso/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
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
I like this guy he's simple bbq is not rocket science
Keep spreading BBQ love! ❤
The four legged was fair🐾❤️🐾
🙋 Harry, you are great, informative and pleasure to watch you and Mr Beans
Thanks for stopping by!
Thanks for everything you do, Harry. I've been giving the Camp Chef Woodwind WiFi a hard look. It's got a lot of great features and the price is very reasonable. Like you, I love Dalstrong knives, I've got five of em, but no skinny boning knife, just the scimitar one. Sooooo....
Great video, Harry! Loved this brisket shootout!!
Thanks Scott!
He’s a book of knowledge!
Just spreading BBQ love!
Lol I have not seen you use a dual knife yet.
Its nice they are sponsoring you.
Harry your the BEST!! I learn so much from you
Keep spreading bbq love 💘
Soo it's hard to beat you sir
Your the man
Thanks Gabriel. Try some of my suggestions to up your BBQ game!
Your the man
I'm ready for the beef stew video! Love your channel
Yes please see Instapot Playlist
Six of one, half a dozen the other. I think most of the results has to do with the operator. You had a great one on both smokers! Thanks Harry. 👍
I’ve been a fan of yours and now I have to say I’m even more of a fan I love that shirt. Guns up baby!!
Guns Up!
Love your shows I love how you explain and break everything down so we can understand it keep up the good work Harry Soo.👍
Glad you like them!
Smokefire brisket looks way better!
Great video Harry. How about doing a comparison video on the various costs to use each of the different grills (gas, pellets, charcoal, electric, etc.)?
Sure I have a MEGA four way Weber Throwdown soon!
I’d love an awesome knife for my bbq adventures! Love your videos Harry!
Love your tests!! The rest of us learn so much
Thank you! Cheers!
@@SlapYoDaddyBBQ if you were going to do a wonderful prime Costco brisket for friends, would you use the Accent, inject or both?
@@jimpalmer4061 I suggest both
I trust Mr Beans reviews.
Now that all the kinks seem to be worked out of my EX4, i'm really starting to enjoy it! I get a better smoke ring on my Weber than I do on the BGE...! I do love the EX4!!! Thank you for the video. Always learn something!!!
You're welcome Karlitos! More tips when you have time
Weber SmokeFire Pt 1 - th-cam.com/video/ALNnTwN2Kak/w-d-xo.html
Weber SmokeFire Pt 2 - th-cam.com/video/jsUri_VoKag/w-d-xo.html
Cleaning SmokeFire Pt 3 - th-cam.com/video/JckrX3YaNHg/w-d-xo.html
Assembly SmokeFire Pt4 -th-cam.com/video/gKgvZyB9lT0/w-d-xo.html
New Parts SmokeFire Pt 5 - th-cam.com/video/0hALlx43clY/w-d-xo.html
Lock washer Pt 5 - th-cam.com/video/vg2TJ9gCfWc/w-d-xo.html
@@SlapYoDaddyBBQ Thanks! I've watched all your videos on the SmokeFire. Great info for sure for anyone else that needs it!
Another great video. Thanks a again Harry!
Glad you enjoyed it
Thanks for this video I love your stuff, it’s good to be more assured that the cook is more important than the smoker. I’m interested in the Dalstrong boning knife mine has seen better days and long since needs to be replaced. To bad all the restaurant supply stores near me keep going out of business, probably due to online competition. Please add me to the contest I don’t see the rules in the description so I’ll just say boning....I’m sure that’s the trick. Keep spreading the love.
25:06 you know the brisket will turn out good if even spiders love the spray bottle
LOL! You have eagle eyes BT!
Wait this is so excited. I’m actually torn between the two
Do what I did i bought two of each!
I'm super hungry now LOL! Love to see you test the Masterbuilt gravity series and get your take on it!
Next smoking is a corned beef brisket in an electric smoker. Im a newbie.
Please see my corned beef St Paddy video also
Lots of black belt tricks here.
Hope you up your game! Keep spreading BBQ love 💘 ❤ 😘 💕
Great job Harry..
Thank you! Cheers!
Thank you for all ur content harry.
I also have to say that I love the Shirt!!!!! Texas Tech!!! Good video!
Guns Up!
@@SlapYoDaddyBBQ Thanks for the reply. I run a fishing show but have been doing some BBQ shows, not as good as yours, over the last month. Loving it. I run a BBQ competition here in Texas with IBCA called Shoot To Salute, BBQ Battle and Rib eye Roundup. We have it every year. Supporting my non profit helping combat injured warriors. Would love to have you out next year if you can stand the Texas heat in August!
Great video mate thoroughly informational. 🇦🇺🇦🇺
Thanks. Hope you up your brisket game!
Me Beans taste test is #1👍🏻👍🏻
Looks like either smoker would be a good buy. Another nice video Harry.
Maybe in future you can get the processor to send you the left and right from same specimen. Maybe "The Bearded Butchers" would oblige. Thank you for showing us all of this. I will attempt to unlearn my self-taught idiocy and start anew.
Love what you cook and love how you cook it!
Remember, when you stomach is full of good brisket, your heart can love - Harry Soo
Really am interested in the SmokeFire, given the mixed reviews it's received. Thanks for this video.
My pleasure!
You're very welcome. Please see my other Smoke-free videos on TH-cam
Love your videos Harry 👍
Glad you like them!
Flat was better on the smoker because I have a hunch the SF will dry out lean meats.
Probably fall flat on its face with pork ribs.
Interesting concept both looked great to me. Never used a pellet cooker I do my briskets on a Backwoods cabinet style smoker but as I get older I can see the convenience factor making pellet cookers an attractive option. Would love to see you try out the new masterbulit gravity fed pits all the convenience of a pellet grill but with charcoal flavor. Mr. Beans is a well fed doggie!
Thanks James for stopping by. Mr. Beans sends love and hugs 🤗 💖
Digging your tricks thank you sir Soo
Glad you like them!
Yessir
Just a question on your subscriber count. You said you look forward to getting 100,000. under your picture above, it says you have 126,000. How are you doing your counting? You're the best. Keep going!
Yes, I'm amazed on the subscriber jump from the time I shot the video to the time the editing was completed!
Time for flavorizing! :) My money would always be on your WSM.
I have a 4 way MEGA Weber throwdown soon!
@@SlapYoDaddyBBQ can't wait Teach!! Copy that 5 by 5! :)
You never mentioned the pellets you used. Do you think the flavor of pellets or the brand of pellets make a big difference in taste? Another great video!!
I use GMG Gold Blend
Keep spreading the bbq love Harry! When are your products coming to local stores? I have learned so much from your videos! All of my friends appreciate your teachings!❤✌😎✌
Working on it Robert! With COVID, progress has been delayed working with the big stores. Thanks for your support!
@@SlapYoDaddyBBQ gotta love bbq love and knowledge!
I know you read comments, so here goes. What do you think of the Asmoke portable grill? It is very affordable and I think it has a niche. What do you think?
Only one way to find out. Please have your people speak to their people to arrange a demo unit to test cook! 🍳
Love it!!! Thanks Harry & Mr. Beans👍👍
Also, do you have a list somewhere that you could share regarding what smoker you won with what National competition. Would be cool to see which one you won the most with. I just got a backyard stick burner a week ago and am learning Fire Management- FUN STUFF and have produced my Best Ribs ever 😊👍👍
I won all m awards on WSM18
@@SlapYoDaddyBBQ Question- Have you ever noticed that some pork ribs render the fat much slower than others while smoking at the same temperature? Ran 6 hrs 15 mins @ 250 yesterday on St Louis from Costco and still had some white fat not rendered. Meat was close to falling off bones so pulled. Ideas? Maybe just the pig?
@@2005Pilot Just the pig
Love Sir Beans
Mr Beans sends love and hugs
Thanks grandmaster
Waiting for the comparison between either and the Rec Tec Bull!
Hey Scott can your people contact their people to let me cook on one? 😋😋😋
You are a awesome man. Thank you sir Soo
So nice of you
For the brisket!!! 🥩🍻🍺🥂🍷🥃🚬
I tell you what, If I was a pro bodybuilder..
I'd move in next door to Harry so I could mooch some of that 💣 BBQ. I would train like a bull and eat like an 0x..
Mr. 0lympia here I CoMe !!
Welcome to my channel Mr. Olympia!
Oxes dont eat meat
@@wes209 right bulls are just naturally muscular because they have the genetics for it. I guess you just don't have the genetics to be a pro bodybuilder. But maybe you can educate yourself on nutrition.
Since you’ve trimmed it down so much, why didn’t you separate the flat from the point? Also, instead of using a piece of wood underneath could you use a rib rack/ roast rack?
Sure give it a go and see how it comes out. Don't be afraid to experiment as thats the only way to learn!
TH-cam should allow to like more than once.
LOL! Thank you for your support. If you like brisket, here are a few more videos you can check out 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
Beef Fat Injected Walmart Brisket - th-cam.com/video/jnIBYh18aso/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
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