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Walmart Brisket Homemade Injection | Jealous Devil | Dalstrong Knives| BBQ Champion Harry Soo
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- เผยแพร่เมื่อ 30 เม.ย. 2020
- #HarrySoo #SlapYoDaddyBBQ #BBQBrisket
Harry shows you how up your brisket game on a lower quality brisket from Walmart with black belt tricks with a homemade beef injection. 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.
Video Harry’s fav injections - • Testing 6 Injections C...
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Brisket Playlist - • Brisket
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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
Harry you never talk to much. You're a great teacher. My kids love watching you. Keep doing it this way it's helpful to all of us backyard guys
Wow, thank you! Mr. Beans also says hello!
Hi beans! Stay healthy Harry we're almost through this mess. I'm very excited to see you're going to continue making videos for now. I'm looking forward to trying your beef rub. See you on the next one
Well Harry I must also be a geek because I found the whole video fascinating. Thanks for sharing so much detail on cooking a brisket. Also I really appreciate your sharing where to purchase the knives that you use. Thanks again Harry!
Awesome, thank you! My pleasure!
Harry you never talk too much,,,,,I love listening as you've doing things,,,it's never boring,,you make it exciting, you are passionate about sharing barbecue love......you have a wonderful teaching style and sense of humor,,,,I appreciate so much your videos . Thanks again!!!👍😉
Wow, thank you
i watch for the nerdy stuff. always ways to improve by learning.
100% here for the cooking science knowledge as well
Absolutely! A better understanding leads to better BBQ! Yum!
OK will post more nerdy geeky stuff for my loyal viewers
@@SlapYoDaddyBBQ Thanks so much for all of it. My taste buds are very appreciaive!
Harry you dont talk to much. im in the majority when i say this, we all love ya and really appreciate your knowledge. Keep it up
Thank you, I will
I'm really pleased that you are a '"NERD"... I too am one with degrees in engineering! You've made me a BBQ nut and I follow you religiously, making absolutely delicious BBQ that friends and neighbors go crazy for. Keep doing what you do so well... you make the recipients of my BBQ make me look like a BBQ genius!!! Thank You!!!!
Wow, thanks Jack! Fellow nerds unite via barbecue love!
Please keep explaining everything!!!!!! I have used alot of your Black Belt Techniques, i love your recipes and MSG will not kill you!!!! Preach!
MSG in moderation please! Don't want your hair to fall out. Just kidding!
Love the science, love the humor. Great video Harry.
I’m that nerdy person too! Thank you Harry!!!!!
Harry, love your nerdy science details. That's why I'm a subscriber and watch every video. To use your experience to help me BBQ better. Don't change a thing.
Wow, thank you!
I really enjoyed the video Harry. I don't know what everyone is talking about, I follow your channel because you take the time to explain things...it satiates the nerd in me. For a future video idea would you consider cooking a beef shoulder clod, or chuck roll. Thanks!!!
I appreciate that! Tried to find a clod or chuck but all sold out at Restaurant Depot where I shop
Thank you for the food science lesson, and thanks for making all the videos that have made me a better cook.
Some people whine because its trendy. Geesh.
It's my pleasure
no whining! only BBQ loving!
Wow another great one Harry! A tad is a 1/4th teaspoon. Thanks so much for this. Thanks from me and several of my friends for doing the Walmart Brisket, I cannot afford Wagyu. I probably could but I cannot justify it. HAHA Most of your videos contain Gems, this one was golden!! Thanks again Harry!!
Fantastic!
Thanks for the nerd segment. Stuff is super interesting.
Glad you enjoyed it!
Keep it up Harry. I've been cooking for years but I still enjoy your nerdy "rants". We IT guys are naturally detail oriented I think. ;-) I usually pick up at least a bit of new info or verification of what I am doing.
I don't mind the nerdy stuff I it's what I think makes this channel different from the hundreds of other bbq channels
Thanks Dan. I run a very niche channel of Cooking -> Outdoor Cooking -> American BBQ -> Competition Tricks for Backyard Cooks. Because of my very narrow focus, I have loyal hardcore viewers but small number of views so I lose money every month not able to cover production costs since my nerdy videos don't get millions of views. I have to resort to Patreon.com/HarrySoo to help pay for production costs else my TH-cam channel dies a financial death. See my 100K Thank You Video for an explanation of why I had to find another way to keep producing content.
Harry you have given me the confidence to actually try to smoke my first brisket yes i watch all the videos and im taking notes keep those videos coming thanks
Glad to help Brian! 😋
Love the nerdiness I overthink everything
Welcome Nicholas fellow geek!
Jeez Harry thanks for making this video after I bought 2 injections from your amazon store 😒. Hahaha clicked liked because this was a wonderfully done video. I love the science behind all this. Gotta watch it again tonight because you have so much info. Thanks Harry for always being so honest and not holding anything back. We do appreciate what you have done by sharing these videos. 🥰
Happy to help!
Why, why, why? Lol. Love the information Harry. That is why I watch- to learn. Execellent video! As always. Never stop.
Thanks for sharing all your knowledge, Harry. Now I’m hungry.
Any time!
I enjoyed this video, Harry! You remind me of a Vietnamese coworker at RadioShack IT headquarters, who immigrated to this country at the end of the war, when he was a small boy, thanks to a Baptist missionary. He was raised in an orphanage and went on to college and got a degree in computers and became the best Oracle database administrator that I ever worked with. You are so funny, Harry! I love your candor and your sense of humor. So great! Best wishes to you.
Thanks Bobby for your support and kind words! I really appreciate it.
Embrace the Nerdiness!! I enjoy the lessons taught in your videos. It has taken my cooking and bbq to higher levels. Keep the nerd going Harry. Great work
I finally understand why one person's rub is better!
Accent is great!! I use it in almost everything!! for 60 years!!
Me too for 61 years!
th-cam.com/video/zh9kRlMRgCI/w-d-xo.html
I love the nerdy stuff!
thanks for stopping by!
Your nerdy info is amazing! Thank you!
My pleasure!
Awesome thing you did for the first responders. Always use your advice when I cook brisket. Never let me down. Throw Beans a treat for me!
Right on
Love your videos Harry.
Preach it brother! Congrats on 100k Harry. Still waiting on my smoker to arrive, but when it does I'll have some black belt tips to use! Thank you sir!
Remember to know the way, cook the way, and show the way I taught you - Harry Soo
Soo Sifu: A great evening to you and the ohana! Thank you for the lesson on the science of taste, and ingredients; you did a great job on the lesson! Your brisket looked great! I learned much for your prep and cookout. It must have tasted well as confirmed by the brisket loving Mr. Beans - who actually swallowed the point-portion of the brisket! Looking forward to seeing your rubs at a store in the area! Stay safe and much 🧧, Sifu! 🤙🌺🌭🍗🥩
Man great video! Super nice of you to cook for your fire dept !👍
You bet
Great lesson Harry
Mr.Beans is smart
I take a bath in MSG ...and my wife says I'm a beter lover for it.... RIGHT ON!!!!
Loved this!
Awesome, I will be cooking a brisket I picked up soon, have to finish some mods on the grill to retain heat and smoke. I learn something new every time . Be safe keep cooking
Hope you enjoy
"Everything is BBQ is a three hour argument and a Jerry Springer fist fight", Harry Soo comments on different ways to do things in BBQ. Man...so true, and so funny. **CLASSIC **
Love what you cook and cook what you love - Harry Soo
Yay nerd times my favorite!!! Good vid
Glad you enjoyed!
congrats on 100k Harry
Thank you very much for your support. Giveaway video posting on Sat
Great video. Personally I love the science involved. I believe that is why your rubs are very unique and truly great in flavor. Ido t know how much time you dedicated to learning all the ancient food science but thanks for making my bbq journey that much easier. You could have put Bean's plate in the cupboard it was so clean. He's the bomb! Stay safe Harry
The more we learn, the more we realize how little we know. I am a lifelong student and will remain so!.
Remember to know the way, cook the way, and show the way I taught you - Harry Soo
Yey much....dash...tad.....Smidgen
This is how I learned to cook from my grandmother
If I called for a recipe.....a spoonful......grandma how big of a spoon.....lol
Great video Harry
More folks should ask why flavors work well together
Thanks Kevin for reminding that in cooking, we need art and science, and a spoonful of love 💘
I love the way Harry wraps i need to add that to my arsenal
Oh and a great video!
Glad you enjoyed it
Keep neerding on man!!!
LOL!
Tried the injection and rub on tri-tip . Awesome! Sorry for the late reply. I received the disodium inosinate in disodium guanylate Friday. Already had the rest. Thanks again for all you do.
Good stuff!
Great information as always, Harry! I grew up using Ajinomoto in everything, my mom called it “secret ingredient,” Thanks for using your platform to dispel misinformation about it. I use your information as a base for my knowledge and try new things from there. I placed in a couple amateur cook-offs (1st place in one!) using what I learned from you! Nice work making that Walmart brisket look good. Can’t wait for cook-offs to resume some day...
Hopefully we can get back to the way it was soon. Meanwhile, stay home, stay safe, cook BBQ!
This post was fascinating from beginning to end, thanks so much for doing this video. Your fellow need 🤓 👍
Welcome William! Feel free to browse my 400+ videos 35 Playlists when you have time!
Hi, Harry. I did research on grades of beef. If it's select, choice or prime it will say so. If it is lower than select, it won't say what grade. But is probably commercial or standard grade. Anything lower is usually ground up.
Thanks for the info! Of the five lower grades, I am guessing it was Standard (standard, commercial, cutter, canner, utility)
@@SlapYoDaddyBBQ I've seen Walmart brisket mark as choice and select besides the one with no grade so I asked Google why. That's how I found out about the other grades and what they do with them. The Walmart near me has Angus select right now.
Love watching your videos! Excited to see your rubs coming to Walmart. Any idea on when they will be available?
Not sure yet Maybe after this crisis?
I tried the Beef Broth, Sulphate, MSG, & Umami (disodium inosinate & disodium guanylate) injection. That Brisket had the best flavor it was balanced with smoke and Umami. I'm doing the same thing today for our JUL 4th party on Saturday the 6th. Thank you soooo much for providing these video tips. Happy JUL 4th to you and Mr. Beans From Texas!
Glad to hear you enjoyed my chemistry recap. Guns up from a former Red Raider class on 86'
@@SlapYoDaddyBBQ Thanks, its no surprise that you have won all of those BBQ Competitions after I followed that recipe. I look forward to more of your videos.
Don't let the negative haters get to you. You have done well in life. That takes a lot of hard work.
Thanks for your support and encouragement!
@@SlapYoDaddyBBQ I get the impression you try to find the daily joy in life. You are a friendly helpful person with a passion to share and teach what you enjoy and excel at. People and personalities like you need to be admired and appreciated. You have value.
Just keep doing you.
@@JasonAlexzander1q47 There is no better way to express love than cooking tender moist barbecue - Harry Soo
@@SlapYoDaddyBBQ Do you use and if so how do you use and how much do you use potassium nitrate in rubs or injections?
I'm sorry to hear of your lack of profitability when it comes to your channel. I can understand and have empathy for the discouragement that you feel and are going through.
Thank you for everything.
Much love and respect.
@@JasonAlexzander1q47 Hey James, no potassium nitrate used in my products.
Thanks for.the science and nerdy stuff.
Any time!
Keep that info coming Harry!!! Dont let the speed bumps slow you down. It takes away from the Video itself. Thank you and maybe o eday I'll try one of your rib rubs when that price comes into range lol .
You got it!
i had heard about phosphates in bbq, but never looked into it. thanks for the explanation.
Hope you enjoy
Really awesome! Thanks for helping all us new guys! Your knowledge is incredible, I will gladly sit and learn from you I guess I am a geek too.
Our pleasure! Here are more brisket tips and tricks
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
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
Good looking brisket for select grade doing a choice grade brisket tomorrow Texas style just coarse salt and pepper and using Texas Mesquite love the videos keep it up 👍
Sounds great!
Great video, thank you!
Glad you liked it!
Hey Harry! 👍🏻🇺🇸
You are FIRST!!!
Great recipient thanks Sir
Most welcome
The science tangents are very helpful
"Everything in BBQ is a 3 hour argument" should be a bumper sticker or shirt
If you will buy one, 'll make a tee and have it for sale at my teespring.com store!
Harry thank you for this great video. The science of cooking is fascinating to me, and I really enjoy the history of some of it too. Really appreciated, thank you!
Glad you enjoyed it
I prefer geek over nerd...lol. Great video Harry, I’m going to try a Walmart brisket as my first one, so I do not blow a lot of money only to mess it up. I will try injecting it, so i don’t get discouraged to try a better grade the next time.
First pork butt last weekend wasn’t bad. Can’t wait to try again.
Cheers from the shelter at home Jersey Shore.
Cheers Chris. Stay safe
Thank you, Mr. Harry, for explaining the msg thing because if you eat cheese, tomatoes mushrooms, parmesan cheese, peas, protein, corn, chips, tuna, and many more foods are naturally high in msg. Most brands of smoked sausages contain msg. Mothers breast milk has more msg per serving than cows milk. like most things, if you don't add msg it's just going to taste like salt like smoked sausages, they would be just salty. I was born, raised, and live in Texas. I make a special smoked link, the recipe is over 100 years old, and with the msg, they are mind-blowingly addictive and I can't keep up with the orders but without msg, even with all the spices, they would just taste like salted meat. Thank you again because some people may be allergic to msg but 95% of it is msg "Hater's Hype!!" Much love and respect!! YOU DA MAN!! :)
Much love 💘. Now that we have spoken, the MSG trolls will target us so we must respond with truth! 😙😚😗😘😙
You can see the difference between the USDA grades. One must pay attention to feel of brisket while using a select cut because it's a fine line between juicy flat and dry to the mouth. With choice or prime there is a little more cushion time before you dry out. Peace.
Yes, pick your meat carefully as the primal carcass is graded by a camera by a cut through the ribeye and the carcass is sent to various fabrications lines according to what the camera and computer says in a plant that does 20,000 a day. I have a video that helps you pick your brisket based on size, symmetry, striation, and marbling.
Buying BBQ Meats - th-cam.com/video/Lsj0l2uR_Iw/w-d-xo.html
Thanks Harry! Going into the “Pit” playlist! Love the info bro. You da man!
Amazing video. Thx Harry.
Glad you enjoyed it
6 min in and damn boi! You spit fire 🔥🔥.. Had to pause to comment. You sir are legit!
Thanks for watching!
Also please take no offense but with the cowboy hat you look very much identical to Mr. Wong from Futurama that is also pretty kick a**
@@Mwellmac My doppleganger!
Great video. Love the nerdy stuff. How do you research this info. I’m impressed. Also impressed with how you make so much of your prodigious bbq output available to everybody else. Nothing goes to waste and you run what is probably the best tasting food bank on the west coast. And, it’s not just brisket or pulled pork or turducken. You provide complete meals...sides included. 🙏
Wow, thank you!
I think if you can get to 70% of something like a black or gold SRF or very expensive boutique piece of meat that's great for the home hobbyist
Can you put a link for disodium inosinate and disodium guanylate in your description so we can go purchase it. I'm having a hard time finding it.
Lots of BBQ Gear on Amazon that Harry likes: tinyurl.com/y7m5xsab
Hope to see your rubs at Ace Hardware here in SoCal.
Smart people listen know it alls run their mouth. Talk as long as you want i want to hear what you have to say. Every video you produce is one on one masterclass to me Thank You!
Happy to help you master BBQ!
Where my garlic brisket Harry . You promised .
No meat in stores. Have you seen any?
Harry Soo sams club and Costco always have brisket but I also live in Connecticut
Nerd here. To me one of the points of smoking meats for beginners is learning something with every cook.
Thanks for stopping by Brett!
@@SlapYoDaddyBBQ my first brisket was just a flat and it turned out great. This weekend I cooked my first whole, a Wal*Mart Select grade. It looked good. It tasted good. But it was tough. What did I do wrong? The stall..? We beginners need a video about the stall. Especially for cheap backyard smokers. Get the mad scientist on board. I’m learning tons from y’all and experience
I might add that I rescued the tough brisket by putting it in the Crockpot with beef stock for 4 hours on low
@@brettmanley4944 Nice save!
@@brettmanley4944 I'm still learning how to cook a Select brisket so I will fail so you don't have to! - th-cam.com/video/RjVFvuXy5xA/w-d-xo.html
Take a shot every time Harry says first place. By the end that brisket will be talking while some human is cutting into it
Cool I can’t wait until they stock the rubs and stuff at Walmart so I can get my brisket and accessories at the same time lol
Hopefully soon!
Thanks for the details Harry. This video answered two questions I've been wondering about recently!!
1) time of initial spraying (1 hr)
2) if you only do the beef broth rehydration technique during wrapping phase when cooking hot and fast (No)
Why did you lower cooking temp to 225 by the way?
Glad it was helpful! Lower temps happen as the brisket will tell you how it wants to be cooked after you have cooked a few of them. It's called brisket whisperer! :-)
Do you think you would ever do a review the Masterbuilt Gravity Series 560 Digital Charcoal Grill + Smoker?
Please stay nerdy also do you ever come to NY for bbq comps or classes?
Hey Harry, on the rare occasion you have brisket leftovers, how do you store them and what do you usually use the leftovers for? Thanks
Not harry, but I vacuum seal mine. And reheated in the oven or crock pot im hot water (still in the vacuum seal package)
As for what he does with left overs, he has videos recently of him making brisket sausage and curries from leftover brisket trimmings
Raw brisket repurposed into curry and sausages
Wagyu Brisket Curry - th-cam.com/video/kOGIsG7qnjE/w-d-xo.html
Thai Brisket Curry - th-cam.com/video/LTeftkE8RhY/w-d-xo.html
Brisket Curry Tikka Marsala 1st Responders - th-cam.com/video/DeaV4Va5etY/w-d-xo.html
Texas Brisket sausage - th-cam.com/video/ppLFWZfOtko/w-d-xo.html
You can fridge or freeze leftovers
Hello Harry, I enjoy your videos and spreading BBQ love. One question I have is what is the temperature difference between the top grate and the bottom grate in a WSM 22 inch?
See my buddy Chris Allingham's website
www.virtualweberbullet.com/wsm-temperature-tests/
Harry, in your research, any risk in using SODIUM TRI-POLY PHOSPHATE over SODIUM PHOSPHATE?
You a good american Harry.
God bless America Mark!
Do most people have those seasonings in there cabinet i don't. And most briskets i get from walmart are choice they are usually good quality.
Yes with 5,000 stores I find they vary a lot. So my video on gow to select briskets should be helpful. I've bought some great meat and also some very low grade meat so it's a bit of luck as I travel a lot
Hey Harry. Would you use celery salt on a brisket. If so would u apply it as a base coat then add the rub. I have yor beef rub and would like to try it out with celery salt
Sure, celery salt is fine but I don't know how much celery seed is in it. I suggest you add finely ground celery seed to the rub versus celery salt.
I'm one of those geeks
Welcome fellow geek! Nerds Rule!
hey Harry good day to you, all the way from Singapore here. i just wanna ask u do u think there is a way to first sou vide and then smoke a brisket but still achieve almost the same results as fully smoking? im thinking of a way to do it as opposed to smoking it for hours.
Sure if you don't want smoke flavor or aroma.
Talk and explain all you want. it's your channel your style.
We will cook, eat, talk, argue, love, and dream BBQ together! - Harry Soo
Harry have you ever priced the cost of making the injection verses buying the same amount of one of the commercial injections like Kosmos
Buy is easier and faster and cheaper.
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How long in the oven, roughly? You mentioned until tender with the test but just to have an idea of when to check
2 to 3 hours in 275F oven
At what point in the cook did you lower the temp to 225? You started at 275 so at what point should I lower?
It's fine to cook at the same temp whether you pick 275F of 225F. So don't fret about the time. Some like to start high and cook at lower temp while wrapped and vice versa. Don't worry, just cook until crust sets regardless of temp, wrap, and remove when bamboo skewer probe tender in the flat
Do you let the brisket rest for a few hours or just from the table to the bbq pit?
For eating, rest 1 hour. For comps, 5 hours
At 21:30 Why wouldn't you use a thermometer to check temperature?
I teach my students to lock away their watch and thermometer. See my 30 how to cook brisket videos for why and up your game
I'm curious... Is a USDA PRIME brisket, or any meat, different just because you found it at Walmart? That would mean the USDA PRIME brisket from costco that we all love so much is not as good as the brisket from karls down the street at twice the price.
My Walmart in Diamond Bar, CA, usually has Select grade and only about 1 in 4 briskets from Walmart are any good, IMHO
What size is your cutting board ?? I definitely need a board that big , Thanks .
From Restaurant Depot 18 X 24
Ok. I do have a serious question. Butchers paper versus foil. I see you- as well as others- use one one time, and the other the next. Ribs, brisket, pork butt, I cannot figure out the reasoning. Can you help?
This questions is a three hour argument and Jerry Springer fist fight! I use foil when I use 10 oz mop. Butcher paper when no mop. At the end of the day, it's the skill of the pitmaster that matters most. Not the foil nor the paper.
If I just wanted to add salt to it instead of broth. How much salt per 2 cups ?
2 TBS salt into 2C water should get you to about 6% salinity
Ok, so what I'm looking for is 6% to fluid ounces?
hey Harry i am making my own rub and I dont want to add salt, as I prefer to salt separately. How much Disodium Inosinate & Disodium Guanylate would you recommend I add to a pound of rub? BTW I will be trying your injection soon. Ill let you know the results.
Try 1/2 tsp, cook, compare to control. Adjust to taste next cook
Thanks alot. I really enjoy the explanations you give on all of your videos.
About how long was it in the oven before it probed good?
3 hours ish
It cracks me up when people talk about how bad MSG is because these most of these fools have no idea that it's in almost everything they're eating that's premade. Even most of Campbells soups have MSG in them. I've seen cookies have MSG listed in the ingredients.
Thanks for the info on the Sodium Phosphate. Never knew that would plump up meat. Looks like I'll have to pick some up.
Here is more info about MSG than you care to know!
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