Brisket Snake Method | Pt. #4 Hasty Bake Legacy Pit | BBQ Champion Harry Soo SlapYoDaddyBBQ.com
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- #HarrySoo #SlapYoDaddyBBQ #BBQBrisket
Cooking brisket using the Snake Method on the Hasty Bake Legacy 132.
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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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I can happily say “i weld those grills “🔥🔥🔥🔥
Great work Kelvin. The HB is an awesome pit and my fav.
You are the brisket king. When ever I want to make a brisket again I always go back to your videos as the perfect reminder. Harry Soo is a BBQ legend
Thanks for stopping by!
And as nice a person as he is a great Pit master.
Look at that bark!!!!
On to video 1 of this series!
Harry Soo + any pit + BTU's + any protein = Culinary perfection As Harry has shown, you can achieve great BBQ if you follow the black belt techniques and use quality seasoning.
And most importantly, have fun cooking as life is brief so live it with intensity!
Mr. Bean says, "Wadda Ya mean its a little tough? I think it is Soo good!"
LOL! He got his protein snack and he's happy!
It amazes me how some of you guys get the bark so uniform. I haven't been able to achieve that myself.
Some practice and good technique and you'll be a brisket whisperer in no time!
i finally today (Memorial Day 2024} got mine to look like Harry's! After 40 years on the Hasty Bake.
The best appliance I’ve seen yet that is on par with an offset smoker. Very nice and more versatile for other styles of cooking. Thanks.
Yes, the HB is one of my fav pits. Built like a tank and likely will be passed on to my kids and their kids!
No better bbq videos out there than yours Harry. I’ve learned something from every one of them. Thanks for teaching the bbq love.
Thanks for watching Rich!
Wow brisket looks incredible
Thanks Tim for stopping by
That thing leaks smoke like crazy
The HB is one of my fav cookers. Extremely versatile to smoke, grill, roast, and caveman cook.
Leaking smoke is way over worried about. It’s the temp being consistent that matters on the hastybake I control temps and still get plenty of smoke!
@@damienstark6901 Yes, you need a draft of hot convective airflow over your meats to ensure world class barbecue!
designed that way!
Thank you for these videos. Every single one ends up giving me another tip or trick.
Happy to help!
Hi Harry. I really like how you use very precise measurements. A smidgeon is a highly scientific volume measurement that I also use quite often. It’s only these small details that make the difference in a 10k check and walks in many categories lol. In all seriousness I was very surprised at the good result with the hasty bake. It is a surprising simple good looking unit and it goes to show that it is the pit master and not always the pit as you have taught us. Beans proved that. What a cutie. Thanks for all you do.
Classic design from 1948 that works well even today! Mr. Beans sends love and hugs!
A great looking brisket. That pit looks pretty cool. Mr. Beans was satisfied with the end result. Cheers, Harry!
Glad you enjoyed it
Enjoying your different pit series. Love that smoke ring.
More to come!
Thanks Harry.
You are very welcome Jeff!
I need to purchase a smaller brisket this week for a weekend cook. Your cook looked fabulous.
Get a flat from Costco!
@@SlapYoDaddyBBQ I picked up a 9 1/2 lb brisket, whole packer. Going to trim it on Saturday night for a Sunday cook on my WSM. I will probably not use a water tray and just spray it down during the cook. I noticed that you did not use a beef broth when you wrapped it up so I will probably use a butcher paper for a wrap but finish it off in the inside oven at 250 till is passes the bamboo skewer test. The brisket grade is Prime and the cost was only $34. This will be the first time I have smoked a prime brisket. I did take your advise and went to Costco.
Tks for the info on hasty bake! 😊😉
Any time!
Who doesn't love Mr. Beans... Great video
Thanks Nathan. Mr. Beans sends love and hugs to you!
Great video. Looks like Mr. Beans wants more, he's even smelling the carpet where the plate was for more food.
Mr. Beans loves his brisket!
Soo Sifu: Wishing you a great Sunday! That was a great cook on the Hasty Bake! The grill creates an excellent looking brisket and proven delicious by Mr. Beans; great how it cooked your shrimp, yesterday! Looking forward to your next video and analogy! Best wishes and much 🧧, Sifu and Mr. Beans!
Thanks Bill! I'll upload the Shrimp video shortly!
I've been looking at getting a Hasty Bake for a while. Seems like a good do all grill.
Love it. Built like a tank to last a couple of generations!
@@SlapYoDaddyBBQ mine is 25 years old and still smoking. Next generation may want it!
They could sell it and buy a car.
LOVE IT!
Awesome grill and smoker. Super versatile and built like a tank good for at least a couple of generations of usage!
I've smoked over thirty briskets on my yoder which were great. I just got a HB and burned it in with the deflector and couldn't get it under 350 packing the charcoal. I'll try doing a snake because I think that's the only way to keep it under 300.
Had my Hasty-Bake for awhile. Awesome cooker. Has a bit of a learning curve, struggled to get the temp to stay down in the beginning all good now.
Great to hear! Love my HB!
I might need to get one of these soon. Very nice video Harry. Love your work
good luck finding one. Most people have gone to Green eggs and pellet's because they don't want to feed the beast.
Go for it!
Great video and that brisket was a masterpiece!
Glad you enjoyed it. Thanks
Brisket looks amazing Harry!
Thanks Chris!
Going to check out the hasty bake!
Awesome pit and grill!
Looks great!!!!
Thanks!!
That's a cool unit, never really heard of it until you videos.
It use to be very popular like the big green eggs are today. Tom Brokaw, the news announcer had one at his NY apartment. It was for the man who didn't want a huge foot print of a smoker. Back in those days, you had the big smokers with those smoke stacks and that was all. Hasty Bake broke from the norm.
@@gosman949 I remember those days quite well,😂 just never made it to my part of Michigan. I think it's a great idea. Thank you for the info, I really like it. Have to add it to my list of things I'll never be able to afford. Thank you again. It's cool
@@2AChef-n-BBQ the powder coated one only costs $1000.00
@@gosman949 yup, I have looked at the full line, $1000 isn't in my budget, I already have a great grill and just got a new vertical offset smoker this past October. Kind of blew all my bbq stash 🤣😉👍🏼 maybe in the future if one of my units die
I will have more equipment review videos coming soon!
I have a Dixie Bell that is about 30 years old, I think they should change their name to Hasty BBQ. My cooker is all stainless with a window for viewing. And yes you can still get parts for a very reasonable price. I love using mine for Tri Tip, Hasty-Bake is an ode to my Okie roots and Ca. living.
Old school gear Jim! Quality lasts!
Decent smoke ring heck that smoke ring is amazing almost taste it definitely thumbs up 👍 👌.
Thanks Leonard for stopping by! Give the snake 🐍 a try on you Kettle or suitably pit and let me know how it came out
@@SlapYoDaddyBBQ I'm cooking a try tip and following how you do your charcoal method and it's doing great thanks for the tip 👍 👌
Thinking about purchasing a hasty or a wsm . Can’t decide 🤔 looks real juicy thanks for sharing awesome video .
There is a big price gap so follow your wallet!
Cool video Harry! The brisket lookeed amazing! For the hasty bake!!! ♡ =]
So good!
OHMYGOSH!..................
Cheers!
That looks great, what do you do to achieve that great smoke ring.
The smoke ring is from the rub, water, and smoke.
th-cam.com/video/G0rHKm-JGsg/w-d-xo.html
Harry, it’s obvious much easier it is in the HB to do the snake with briquettes rather than lump. Is that why you do so? I swear I can taste the chemicals from briquettes on long cooks. I normally would use B&B briquettes if lump isn’t an option. I have a WSM, and would Love the HB 131.
I find the Jealous Devil fuel works best for flavor, color, and crust
@@SlapYoDaddyBBQ I use JD lump in my WSM. We don’t have JD briquettes in Nashville.. at least none I’ve found.
Can we burn wood in a Hasty Bake?
I’d be curious to learn some of of your grill recommendations!
I like them all and it depends on my mood on my choice of cookers like the kamado (BGE), pellets, offsets, UDS, gravity fed, WSM, santa maria, brick pits, and open fire cooking
That looks amazing. Did you need to add charcoal or did that amount last the whole cook? Thanks for the video.
This was filmed a while ago so I don't remember well. I seem to recall I added charcoal
@Brantley Deangelo no one cares
Mr. Soo...I'm seriously considering the HB Legacy. Until now I've done most of my smoking with the good old Weber kettle grill. I'm anal about smoke leaking around the lid. I noticed that your Legacy is not tight at all with lots of smoke loss around the fire door and the top lid. My main concern is maintaining a certain temp when there's that much air leakage.
It's one of the best pits in the world. Period. I love mine and can cook all day, smoke, sear, grill, etc.
@@SlapYoDaddyBBQ As long as I have the briqs and wood chunks and the time I can do anything on that HB. sounds like!
How long did that snake from the first setup last? If it runs out, do you push the lit stuff back as much like the original as possible and then rebuilding like the original?
(sorry if you said this at some point, but I did watch the whole video!)
Yes you can resume that snake by starting it again by adding unlit briquettes and lighting them at the start position
I've always liked the point more than the flat, do you ever cook brisket point? I was surprised to see Brisket point at WinCo. Wish Costco or Sam's would carry it.
I have never seen point for sale, only the flat. I should check out my local WinCo to see if I can find some!
Beautiful! Did you notice a difference in taste since im sure the drippings hit some of the coals? I notice when I smoke over coals compared to my offset
Yes, pyrolysis of animal fats plus the pyrolysis of lignin
Great video harry and thank you for sharing I do have a question Is there a preference technically to the snake method or the minion method Or is it the case they both do the same thing just a different way. By the way pretty cool swimming pool in the back drop
both methods work and are designed to allow a low and slow burn to create some great Q. glad you liked the back drop!
Looks great! I was wondering if you put the wood chunks on the top instead of the bottom. I thought you wanted to cook wood from the bottom? How much different is there in cooking top to bottom?
As I explained, the wood on top is an exception I make with the snake method. Else the snake is prone to topple like Jenga with irregular chunks of wood placed under.
Fantastic method. I will try it on my 25 year old Hasty Bake! Still smoking! Did you have to add charcoal to the Hasty Bake? Or did the Snake hold up? I'm constantly having to feed my Hasty Bake!
Try the Jealous Devil Maxx extra large briquettes made of Paraguan Axewood. It's burns for a long time
👍🏼
Nice cook and the food looks amazing. I saw a comment in your Lobster video that you are getting rid of the HB already. Does it not work as well as you would like?
I absolutely love the HB. I have 22 pits and more are coming so I have to find new homes for existing gear to free up room! If I had a home big enough I would keep all of them!
@@SlapYoDaddyBBQ I see. I'm sure someone will enjoy getting it. I have the powdered coated Legacy 131 and it's a pretty good cooker. Sometimes I wish I had the stainless though.
@@Mr2004MCSS I have the old Country Clubber with the stainless steel top and powdered coated bottom. They don't make them anymore. It is rusting out after 25 years on the bottom. So yes I wish I had gotten the all stainless steel. It would literally last 200 years1
Interesting. Do you have a carving video? Totally confused about cutting a piece of meat that large up
yes, I have several brisket videos
th-cam.com/play/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd.html
@@SlapYoDaddyBBQ Thank you Mr. Soo. Great stuff!!!!
What kind of charcoal brickets were those ? They didn’t look familiar.
Jealous Devil Maxx extra large briquettes
Hi Harry I am asking when do you spray a brisket with water? For example is it every 40min or every hour until it's time to wrap?
Start when you see crust beginning to form. Every 30 mins from that point is good
Harry, Built In thermometer on smokers are notorious for being off as mush as 50-100. You were not concerned ?
I've had a HB for over 35 years and my gauge is still dead on cross checking it with electronic gear !
I use my hands to feel the temp so I don't rely on temp gauges for unisulated pits
@@madisonsmith7064 mine is off by 100 degrees on the hot side. If it says 350 it is 250 near the grill grates.
Thanks Harry- I love that your channel has such diversity in meats and smokers! Question- that grease drain looks awful thin, you think it could handle a real “fatty” cook on start a fire?
yes mine does. But watch that grease catch. Harry didn't talk about the throw away pans that catches the grease. But sometimes they will overfill if you are not watching. Keep that thin railing grease catcher clean after every cook. I've been smoking on mine for over 25 years!
After 25 years! Wow!
Probe tender.. I Never know what this means. Some parts of the brisket seems to be tender, others seem to be still firm. What do I do in this situation?
Start with one bamboo skewer poking into cold peanut butter Skippy brand. Get a second bamboo skewer to poke your brisket through the foil being careful to not poke through the bottom of the foil. When the poke pressure of Skewer #1 matches poke pressure of Skewer #2, that area is done and ready to eat. Probe Skewer #2 in several places around the brisket and remove the entire brisket when you feel your brisket is sufficiently tender overall to your liking based on the holes you made. No, you are unlikely to get the entire flat and point to the same tenderness. Now you have become a brisket whisperer my young Paduan!
Look like a 10 to me .obviously to much meat there what do you do with it after freeze it give it away? Cheers from the UK
Cheers Darren in the UK. Most of my food is donated th-cam.com/video/i1q7mMrPWwI/w-d-xo.html
Hi Harry, is there a reason you don't have an Ole Hickory as one of your smokers?
Would love to cook on an Ole Hickory. I had fun in Midland cooking on my buddy's Junior Urias Old Hickory.
th-cam.com/video/5hkSNrg_j7Q/w-d-xo.html
Could you please have your people contact the Ole Hickory people to arrange a demo unit to test? Thanks! :-)
@@SlapYoDaddyBBQ Thank you, Harry! :) Appreciate all your teaching. Very helpful. And if I had 'people', I would do it. :)
What brand were the charcoal briquettes you used?
These are Jealous Devil Maxx briquettes which are made of the same famous Paraguay wood as Jealous Devil charcoal
Do you always inject or does it just depend.
Depends on my mood. 50 -50
Hi Harry, any reason why you cooked it “fat side down”? Not looking for a 3 hour argument btw 😄
renders the fat faster? keeps the leaner meat from cooking too quickly
both ways work so pick the method that works for you.
Almost everything in BBQ is a three-hour argument and Jerry Springer fist-fight - Harry Soo
Almost everything in BBQ is a three-hour argument and Jerry Springer fist-fight - Harry Soo
Did you add more charcoal after you wrapped it or was the snake still going? I know
I put into the oven once wrapped to save money as BTU is BTU is BTU.
@@SlapYoDaddyBBQ I saw you put it back into the Hasty Bake after you wrapped it? Charcoal is cheap. At this point use regular old charcoal- not lump.
@@gosman949 LOL! After filming 380 videos I can't remember what I did except I'm cheap and lazy! I'm surprised I used, er, wasted JD charcoal during the BTU phase!
What grade of brisket did you use in this video?
Angus Choice
Did you add anymore coals to the pit during cooking?
Nope. The wrap was in the oven. The HB crusts fast! I also ran it a little hotter
@@SlapYoDaddyBBQ thank you what temp in the oven?
@@georgewilkerson4759 275F
@@SlapYoDaddyBBQ thank you're so helpful
Harry where can we buy wood chunks in LA? I live in the Cerritos area. Also is post oak that much tastier? txs!
Try the place in this video!:
th-cam.com/video/jXR4NqC1l6Q/w-d-xo.html
Yes and yes. Say hello to Patty when you see her sharpegourmet.com/
hmmm did this with the slow n sear and got hundreds of's negative comments. Yeah truth matters. people don't like the truth.
Almost everything in BBQ is a three-hour argument and Jerry Springer fist-fight - Harry Soo
Hey Harry thanks for dispelling these elitist bro-bq myths about there only being one proper method and type of pit to cook. Also I love watching Beans get spoiled!
Almost everything in BBQ is a three-hour argument and Jerry Springer fist-fight - Harry Soo
Looked pretty dry
This is TMW (too much work) and only for comps. Back home, it's my Moola on steak and I'm happy as clam!