My wife and I just ordered our first 1/2 a grass fed grass finished cow locally. Really excited to spend a year learning how to handle it differently than what I'm used to. Thanks for guiding me along the way Harry. Also I wanted to thank you for advising me recently on checking my local tractor supply. I found the Jealous Devil there for a much more reasonable price along with some of my favorite rubs. You're the man.
Harry I put a brisket on early this morning. I immediately thought of you bro when I added celery seed to my rub. I am doing 'Coffee With Harry"this morning. Thanks buddy!
Hey Harry, I'm over here on the other side of the country in Southern MI. I bought your Slap Yo Daddy rub some time ago, but finally got my old country pits Brazos offset smoker. Tonight around midnight I'll be smoking a 16lb prime brisket. Thanks for all your vids, and sharing some of your secrets.
@@SlapYoDaddyBBQ It did, thank you. I wrapped in butcher paper after a few hours. (And I used your trick to put a small chunk of wood under the flat, because it began to pool) the bark was so good I ate so much while slicing it, that I didn't have room in my gut to have dinner with the family lol.
As I'm originally from a large farm in Alberta, Canada, we had grass fed cows. The beef was very good. Thanks for sharing this great video. Cheers, Harry!
Thanks for the video. Watching this from NZ and we only have grass fed beef here. It's not common to find whole slabs of brisket at the shops here, they usually just sell them in small strips but am keen to give this a go i.e long and slow brisket on the wsm.
I am just discovering you videos and kudos to you for putting out so much great info. One question I have is the flavored? oil I have seen you use over ribs etc.. Do you cover that in any of your videos or anywhere on your website? Thanks
I have garlic oil, shallot oil, and Ethiopian spiced oil i my fridge all the time. Super easy to make. Just steep in vegetable oil under low heat for 30 minutes, filter, and you're done!
Cooked a 22lb brisket (pre trim) brisket overnight on the Traeger. 11pm - 10 am at 195 degrees. Wrapped in foil tightly at 10am - 330 pm at 225 degrees where it probed tender and temped 204. Let it rest for 3 hours and 15 min wrapped in a towel in a cooler. Came out tasting like a pot roast with a nice smoke ring but light / hardly noticeable smoke taste. Any blackbelt tip to help me prevent this in the future? Was it the foil? I went pretty liberally on the rub. Do I need to use a smoke tube for more flavor?
Harry Soo hey harry I think I prefer the grain finished brisket . Although I love the grass fed to, my mrs really prefers the grain finished. So you can guess what one I will be buying lol
You really need to do some research before getting a Weber. It has a LOT of terrible reviews. From research I have done, and seeing multiple tests, the Camp Chef WoodWind is far and away a better pellet grill.
General question: how do you avoid the brisket being too salty when you apply so much rub? I have had that happen sometimes when applying less rub (salt, pepper, celery seed or a premade brisket rub).
try making your own rub without salt and add the salt separately or even do a dry brine salt the meat the night before then add a no salt rub just before cooking. this will allow the salt to evenly distribute threw out the meat
Harry can u do a video on wrapping brisket fat side up vs fat side down? I’m curious to see how soft the bark gets. Also, Would it be better to slice it from fat side? Or would the bark break apart an crumble?
I wrap far side down. Its a 3 hour argument and Jerry Springer fist fight on which is better. I suggest you cook two briskets to see what is best for your pit and cooking style
Did my first brisket a few weeks ago. Went in blind just to see what I could do without looking at a pros techs. Next time I'm home I'll be sure to put into practice the things you talk about in your videos.
Harry, thanks for this comparison video. I too miss the way beef used to taste when I was a kid. In eastern Canada, they finish with corn, however, there are several local farms that produce grass-finished beef as well that I'm going to look-up. Have you ever considered a video comparing all three types (knowing that corn is probably part of the mix for grain-fed finishing)?
Not yet. Just finding a grass-fed grass-finished brisket was enough of a challenge as it was special order that took a week to obtain! I do have a Canadian v US brisket video coming soon. With COVID, beef supplies in the US West Coast have been impacted so we had Canadian briskets in our Restaurant Depot which I had never seen before so I figured it would be fun to cook one.
Harry, if you like the grass finished beef you might try some short ribs. Very flavorful. Very rich. Very delicious. Grass finished beef is in plenty of northern states home freezers.
Harry, an off topic question - how is the smoke flavor on the WSF? I have a Traeger 850 Timberline and it doesn’t leave any smoke flavor, unfortunately.
What brand of pellets are you using? Also, adding a smoke tube for the first 2-3 hours of the cook nets an absolutely amazing smoke ring/flavor for very little additional effort.
@@matthewwysocki5019 Sure thing. If you haven't given lumberjack pellets a try yet, they're definitely worth checking out. They are 100% flavored hardwood and most people swear by them, myself included. You can get them from Dick's online or in-store and I'm sure quite a few other places as well.
K thanks, will give them a try. The one thing that bugs me is that the Traeger cost me a lot of $ so it should perform as advertised without assistance from a smoke tube. My WSM smokes great for a fraction of the cost. Live and learn...
@@matthewwysocki5019 One other tip you can try is smoking at a lower temp for an hour or two first -- the pellets tend to give out a lot more smoke at 180-200 with 225 being the upper range before you start seeing serious diminishing returns. I personally start most of my cooks at 180-190 for a couple hours and then finish at 225-275 depending on what I'm going for.
The price of 100% pasture raised beef is difficult to overcome, but gamey is alllll good with me. Also what is the ETA on your love rub coming to WalMart?
Hi Harry! You mention "it took a while to get tender..." What did you mean? It took longer to smoke than grain fed/finished? Also what gas smoker did you use? As Always, an informative video. The this corner of the World Wide Web is fortunate to have you share your insight....
It was smoked on a Weber SmokerFire EX6. Once wrapped and in the oven, cook at 275F until bamboo skewer probe tender. Thanks for stopping by Fritz. Feel free to browse my 300+ videos and 35 Playlists. Let me know if you have questions.
I'm smoking two grass fed points for new year's. Locally grass fed was the only point I could find without the flat and now I'm down the rabbit hole on the differences and really looking forward to eating it in a week and a half! Also glad to see that you finish in the oven because I always felt like I was cheating but once it's wrapped, like you said, BTU's are BTU's.
I’ve eaten beef like that in Zimbabwe. Reminded me of the 70’s here when I was young. I really like that beef flavor. Thx Harry, I’m going to try it! I live in LA so easy for me to go to your partner’s shop. Regards Eric Petersen :)
Curious to try grass finished beef. I can’t say I have ever had it. That looked like a brand new smoke fire in a not so familiar surrounding. My guess is your cooking at your sweetheart Donna’s pad. Good to see you at least out of the house a bit in this pandemic. Stay safe Harry and make sure Beansy gets some of that beef.
It's so good! Also better to dirty someone else's pits and house! She has almost as much gear as I do! www.bing.com/images/search?q=donna+fong+oakland+bbq+champion&form=HDRSC3&first=1&scenario=ImageBasicHover
Great video. I have never tried grass fed brisket, but I feel that the steaks are tougher than the grain fed for some reason. The beef taste not beefy, but actually it has a "green" or grass taste to it, like if you were having salad with your meat lol... I like that it looks leaner than the grain fed perhaps it is "healthier" than regular grain fed. How much is the per cost compared to grain fed, is it like 30% more? Great video. Which one you prefer? Cheers.
Thank you Harry for all the great information in your videos! The knowledge you impart and the diversity (who the heck grills durian?) is second to none! And, just for clarification, what is BTU again? JK.
Good afternoon Harry, I got I'll in touch with R&R BBQ They reached out and got my contact information and it seems to be good that I may have a chance to learn, all Thanks to you Bob Cooney Salt Lake City Utah 😊👍 Thanks again
Up here in Ontario, Canada we definitely notice the difference of our hunted venison (deer) from the northern rough country pine forest, to our more southern farm country deer. The southern deer feast off the farm fields of corn, soy, and wheat. Northern deer much more gamey for sure.
That bark was awesome! I must have dropped off your Patreon. I'll have to fix that. I'm torn between grass fed and grain finished. I know I prefer grain finished steaks but I've never compared briskets before. I'll have to try that out. Looked fantastic and what a nice smoke ring from your SmokeFire!
Never had grass fed grass finished brisket but honestly I like grain fed steaks better than grass fed steaks so probably not for me. Looks perfectly cooked make sure Mr. Beans gets his bites 😎
It's Donna's SmokeFire EX6. She is a scientist and keeps immaculate equipment. She is also the Grand Champion Pitmaster of Oakland and KCBS Master Judget californiabbqinstitute.com/donna-fong/
All cows are grass fed. In the last 16 weeks, the are kept in a feed lot and given grain. In USA, the majority of the population prefer grass-fed grain-finished beef in blind taste tests. In other countries, they do grass-fed and grass-finished. I've cooked internationally and tasted meat in several countries and animal husbandry practices and consumer taste preferences vary.
LOL Harry - Your gonna have to get yourself some more Slap Yo' Daddy BBQ Swag - cant have your business partner meandering about wearing Mr. Pittman's Meat Church hats... :-)
Despite your 40+ brisket videos, you have never really explained exactly what the "silver skin" is that we are supposed to trim off. In one of your videos could you please point to the silver skin and say "that right there is the silver skin "?
Mr. Soo you have all these tip all this knowledge, but you’ve never place any better than 10:overall at the Royal, Memphis in May or Jack Daniels. Why is that? That being said I’ve been following your career since the Barbecue Masters Comp show.
Yes, there are many who can cook better than me! I've only won 100+ first places. Many of my pitmaster friends have won much more than me. Have you seen videos of them sharing their secrets for free? I haven't seen too many. :-)
Harry Soo no no I’m sure Mixon and Trigg don’t, but I’m curious what has been wrong with your presentations at the big three. It’s like saying the Cowboys have won 10 NFC East Championship in the last 25 years. I would ask how many SB. NONE. You have 100 first place, but you haven’t one at the SB of Barbecue or place in the top ten grand champion any of the big three. Why do you think that your barbecue has not been good enough for the big three? I only ask because you are one of the few guys that actually answer to there subscribers questions.
@@WillieKlondike9482 simple answer these contests are far from Los Angeles and are costly to go to and I don't have sponsors so I've been able to compete once at Jack, twice at Royal because the TV show paid for it, and none at MIM.
Watching you trim a brisket just never gets old.
LOL! When your stomach is full with good food, your heart can love - Harry Soo
My wife and I just ordered our first 1/2 a grass fed grass finished cow locally. Really excited to spend a year learning how to handle it differently than what I'm used to. Thanks for guiding me along the way Harry. Also I wanted to thank you for advising me recently on checking my local tractor supply. I found the Jealous Devil there for a much more reasonable price along with some of my favorite rubs. You're the man.
That is awesome!
Harry I put a brisket on early this morning. I immediately thought of you bro when I added celery seed to my rub. I am doing 'Coffee With Harry"this morning. Thanks buddy!
Keep practicing!
Hey Harry, I'm over here on the other side of the country in Southern MI. I bought your Slap Yo Daddy rub some time ago, but finally got my old country pits Brazos offset smoker. Tonight around midnight I'll be smoking a 16lb prime brisket. Thanks for all your vids, and sharing some of your secrets.
Youre very welcome! Hope your brisket turned out awesome!
@@SlapYoDaddyBBQ
It did, thank you. I wrapped in butcher paper after a few hours. (And I used your trick to put a small chunk of wood under the flat, because it began to pool) the bark was so good I ate so much while slicing it, that I didn't have room in my gut to have dinner with the family lol.
Great job!..Great video!...I'll be on the hunt for one of those here in Florida
Awesome Kevin. Happy hunting!
As I'm originally from a large farm in Alberta, Canada, we had grass fed cows. The beef was very good. Thanks for sharing this great video. Cheers, Harry!
Love Canada beef!
@@SlapYoDaddyBBQ It is important to support our farmers and ranchers. They work so hard to feed people.
Your videos keep getting better and better. Wish they still had bbq pitmasters to see you compete and masus the event to a Win!!!!!!!
Thanks for your support and kind words!
Looks amazing as usual! The color looks delicious!
Thank you Harry for another incredible recipe!
You are truly amazing !
My pleasure Brian! 😊
Thanks for the video. Watching this from NZ and we only have grass fed beef here. It's not common to find whole slabs of brisket at the shops here, they usually just sell them in small strips but am keen to give this a go i.e long and slow brisket on the wsm.
You have a beautiful country. I was teaching in Auckland last Feb at the Low n Slow BBQ store. Hope to make it back soon.
I am just discovering you videos and kudos to you for putting out so much great info. One question I have is the flavored? oil I have seen you use over ribs etc.. Do you cover that in any of your videos or anywhere on your website? Thanks
I have garlic oil, shallot oil, and Ethiopian spiced oil i my fridge all the time. Super easy to make. Just steep in vegetable oil under low heat for 30 minutes, filter, and you're done!
Cooked a 22lb brisket (pre trim) brisket overnight on the Traeger. 11pm - 10 am at 195 degrees. Wrapped in foil tightly at 10am - 330 pm at 225 degrees where it probed tender and temped 204. Let it rest for 3 hours and 15 min wrapped in a towel in a cooler. Came out tasting like a pot roast with a nice smoke ring but light / hardly noticeable smoke taste. Any blackbelt tip to help me prevent this in the future? Was it the foil? I went pretty liberally on the rub. Do I need to use a smoke tube for more flavor?
Try using a good brisket rub. I don't have a Traeger so try asking someone who owns one
I did not know about the grades diversity being bigger than what is normally advertised. Thanks!
Thanks for stopping by Eli!
I have only ever tried grass fed brisket but I am getting grain fed this weekend last and looking forward to see the difference
Awesome Stephen. Let me know which you prefer!
Harry Soo no problem Harry . I will also have pictures on my instagram page . northern_smoke bbqs
Harry Soo hey harry I think I prefer the grain finished brisket . Although I love the grass fed to, my mrs really prefers the grain finished. So you can guess what one I will be buying lol
How many briskets can fit on a Weber smokefire? I’m debating which pellet smoker to get. Great video as always.
One case of five 12lb each should fit on both shelves
You really need to do some research before getting a Weber. It has a LOT of terrible reviews. From research I have done, and seeing multiple tests, the Camp Chef WoodWind is far and away a better pellet grill.
Ive been leaning towards the camp chef.
General question: how do you avoid the brisket being too salty when you apply so much rub? I have had that happen sometimes when applying less rub (salt, pepper, celery seed or a premade brisket rub).
Use less rub so its not so salty
@@darylcooper5481 it is not table salt
try making your own rub without salt and add the salt separately or even do a dry brine salt the meat the night before then add a no salt rub just before cooking. this will allow the salt to evenly distribute threw out the meat
Harry can u do a video on wrapping brisket fat side up vs fat side down? I’m curious to see how soft the bark gets. Also, Would it be better to slice it from fat side? Or would the bark break apart an crumble?
I wrap far side down. Its a 3 hour argument and Jerry Springer fist fight on which is better. I suggest you cook two briskets to see what is best for your pit and cooking style
Did my first brisket a few weeks ago. Went in blind just to see what I could do without looking at a pros techs. Next time I'm home I'll be sure to put into practice the things you talk about in your videos.
Favorite quote ! “BTU, is BTU, Is BTU”
Remember to know the way, cook the way, and show the way I taught you - Harry Soo
What's "BTU?"
@@wes209 en.wikipedia.org/wiki/British_thermal_unit
Yes that look good thanks Harry for another great recipe
Glad you enjoyed it Juan!
Harry, thanks for this comparison video. I too miss the way beef used to taste when I was a kid. In eastern Canada, they finish with corn, however, there are several local farms that produce grass-finished beef as well that I'm going to look-up. Have you ever considered a video comparing all three types (knowing that corn is probably part of the mix for grain-fed finishing)?
Not yet. Just finding a grass-fed grass-finished brisket was enough of a challenge as it was special order that took a week to obtain!
I do have a Canadian v US brisket video coming soon. With COVID, beef supplies in the US West Coast have been impacted so we had Canadian briskets in our Restaurant Depot which I had never seen before so I figured it would be fun to cook one.
@@SlapYoDaddyBBQ Awesome! I look forward to seeing that video. :-) (fyi - Our grading system is A/AA/AAA/Prime)
Question. Would beef broth help with extra flavor on top of keeping it hydrated during the first half of the cook or just stick with water?
Sure you can spray w beef broth
Hi, TH-cam added midroll ads per default, the result is that your videos are like cable television.
Ouch! TH-cam AI algorithm went awry!
Harry, if you like the grass finished beef you might try some short ribs. Very flavorful. Very rich. Very delicious. Grass finished beef is in plenty of northern states home freezers.
Thanks for the tips!
Don’t skimp on the course black pepper with grass beef. It’s a magical arrangement.
Harry, an off topic question - how is the smoke flavor on the WSF? I have a Traeger 850 Timberline and it doesn’t leave any smoke flavor, unfortunately.
What brand of pellets are you using? Also, adding a smoke tube for the first 2-3 hours of the cook nets an absolutely amazing smoke ring/flavor for very little additional effort.
Signature and Texas Beef. BTW: tried your tip on some chicken wings earlier. Taste was enhanced by a deeper smoke flavor. Thanks!
@@matthewwysocki5019 Sure thing. If you haven't given lumberjack pellets a try yet, they're definitely worth checking out. They are 100% flavored hardwood and most people swear by them, myself included. You can get them from Dick's online or in-store and I'm sure quite a few other places as well.
K thanks, will give them a try. The one thing that bugs me is that the Traeger cost me a lot of $ so it should perform as advertised without assistance from a smoke tube. My WSM smokes great for a fraction of the cost. Live and learn...
@@matthewwysocki5019 One other tip you can try is smoking at a lower temp for an hour or two first -- the pellets tend to give out a lot more smoke at 180-200 with 225 being the upper range before you start seeing serious diminishing returns. I personally start most of my cooks at 180-190 for a couple hours and then finish at 225-275 depending on what I'm going for.
The price of 100% pasture raised beef is difficult to overcome, but gamey is alllll good with me. Also what is the ETA on your love rub coming to WalMart?
Working on getting into TruValue and ACE for the time being. Walmart is very challenging as they take almost every penny of any profit.
Hi Harry! You mention "it took a while to get tender..." What did you mean? It took longer to smoke than grain fed/finished? Also what gas smoker did you use? As Always, an informative video. The this corner of the World Wide Web is fortunate to have you share your insight....
It was smoked on a Weber SmokerFire EX6. Once wrapped and in the oven, cook at 275F until bamboo skewer probe tender. Thanks for stopping by Fritz. Feel free to browse my 300+ videos and 35 Playlists. Let me know if you have questions.
I'm smoking two grass fed points for new year's. Locally grass fed was the only point I could find without the flat and now I'm down the rabbit hole on the differences and really looking forward to eating it in a week and a half! Also glad to see that you finish in the oven because I always felt like I was cheating but once it's wrapped, like you said, BTU's are BTU's.
I've been called a cost-efficient and process-efficent pitmaster, aka cheap and lazy. I see it as a badge of honor!
I’ve eaten beef like that in Zimbabwe. Reminded me of the 70’s here when I was young. I really like that beef flavor.
Thx Harry, I’m going to try it! I live in LA so easy for me to go to your partner’s shop.
Regards
Eric Petersen :)
Awesome! Go see John of The Corner Butcher
Curious to try grass finished beef. I can’t say I have ever had it. That looked like a brand new smoke fire in a not so familiar surrounding. My guess is your cooking at your sweetheart Donna’s pad. Good to see you at least out of the house a bit in this pandemic. Stay safe Harry and make sure Beansy gets some of that beef.
It's so good! Also better to dirty someone else's pits and house! She has almost as much gear as I do!
www.bing.com/images/search?q=donna+fong+oakland+bbq+champion&form=HDRSC3&first=1&scenario=ImageBasicHover
Great video. I have never tried grass fed brisket, but I feel that the steaks are tougher than the grain fed for some reason. The beef taste not beefy, but actually it has a "green" or grass taste to it, like if you were having salad with your meat lol...
I like that it looks leaner than the grain fed perhaps it is "healthier" than regular grain fed.
How much is the per cost compared to grain fed, is it like 30% more?
Great video.
Which one you prefer?
Cheers.
Grass fed has a more earthy taste. I enjoy both as they are different like 7Up and Mountain Dew. Both are good depending on your mood!
Awesome!!! But what about Mr. Bean’s verdict?? You know He is the Master Judge!!!
I cooked it at Donna's place near SFO and brought some back for Mr. Bean to try in LA. He loved it!
Amazing bark Harry, another perfect brisket. Does your butcher shop do any shipping...maybe to the mid-west? Just kidding, lol.
Not yet!
Just picked up a100% grass fed prime grade brisket at HEB. Going to slather it with wagyu tallow and salt and pepper. Wish me luck.
Good luck Alex!!! I was just in HEB in El Paso! Nice selection of briskets I noticed!
Thank you Harry for all the great information in your videos! The knowledge you impart and the diversity (who the heck grills durian?) is second to none!
And, just for clarification, what is BTU again? JK.
My pleasure! en.wikipedia.org/wiki/British_thermal_unit
I prefer grass fed. Richer flavor with a slight gamey flavor. I am used to it now and prefer it.
Good afternoon Harry, I got I'll in touch with R&R BBQ They reached out and got my contact information and it seems to be good that I may have a chance to learn, all Thanks to you
Bob Cooney
Salt Lake City Utah 😊👍
Thanks again
Good luck Bob. Say hi for me.
@@SlapYoDaddyBBQ I sure will Harry, Thanks again
Up here in Ontario, Canada we definitely notice the difference of our hunted venison (deer) from the northern rough country pine forest, to our more southern farm country deer. The southern deer feast off the farm fields of corn, soy, and wheat. Northern deer much more gamey for sure.
That is awesome! Which one do you prefer?
Harry Soo - I do prefer the southern venison for flavour, but enjoy the northern hunt more. 👍🏻
That bark was awesome! I must have dropped off your Patreon. I'll have to fix that. I'm torn between grass fed and grain finished. I know I prefer grain finished steaks but I've never compared briskets before. I'll have to try that out. Looked fantastic and what a nice smoke ring from your SmokeFire!
Grain finished for me
Thank you Harry
You are very welcome
What did Mr. Beans think of the grass fed beef? That’s the real test! Haha
I brought some back to LA for him (I was at Donna's place) and he loved it!
Never had grass fed grass finished brisket but honestly I like grain fed steaks better than grass fed steaks so probably not for me. Looks perfectly cooked make sure Mr. Beans gets his bites 😎
Most Americans prefer grain finished 🙄
cleanest grill ever. New? you come see mine
It's Donna's SmokeFire EX6. She is a scientist and keeps immaculate equipment. She is also the Grand Champion Pitmaster of Oakland and KCBS Master Judget
californiabbqinstitute.com/donna-fong/
It is also a question of animal prevention: grass feeding is better for the cow, it is more natural - grain fed cows are artificially made sick.
All cows are grass fed. In the last 16 weeks, the are kept in a feed lot and given grain. In USA, the majority of the population prefer grass-fed grain-finished beef in blind taste tests. In other countries, they do grass-fed and grass-finished. I've cooked internationally and tasted meat in several countries and animal husbandry practices and consumer taste preferences vary.
My comment was not intended to influence any consumer taste, but to protect cattle from beeing fed the wrong way. Cows get stomach problems from corn.
How long man? You showed 275 degrees.
About 10 to 12 hours at 275F
LOL Harry - Your gonna have to get yourself some more Slap Yo' Daddy BBQ Swag - cant have your business partner meandering about wearing Mr. Pittman's Meat Church hats... :-)
LOL! John my partner should get a thousand lashes with a wet noodle!
Where is my man’s mask at he works inside in food service
This was filmed in April before the mask mandate
Harry Soo - A Vegan's Darkest Nightmare
LOL! We love vegan too! www.slapyodaddybbq.com/2015/11/grilled-vegan-pulled-pork-sliders/
Looks like peel-a-pound worked lol
Still a work-in-progress!
Wait...Mr Beans doesn't deserve grass finished brisket??
I'm appalled!!
LOL he got some later!
Despite your 40+ brisket videos, you have never really explained exactly what the "silver skin" is that we are supposed to trim off. In one of your videos could you please point to the silver skin and say "that right there is the silver skin "?
Ok. Wil show the facia or silver skin which is the whitish membrane under the fat on the flat muscle of the packer brisket
You forgot BEANS
Saved him some when I brought home to LA. This was done at Donna's place near SFO.
@@SlapYoDaddyBBQ SWEET
Harry, please dont do Premiers anymore, there is a reason nobody uses them, they are annoying
Did not know that. The button is on my posting screen. I'll uncheck it next time.
Mr. Soo you have all these tip all this knowledge, but you’ve never place any better than 10:overall at the Royal, Memphis in May or Jack Daniels. Why is that? That being said I’ve been following your career since the Barbecue Masters Comp show.
Yes, there are many who can cook better than me! I've only won 100+ first places. Many of my pitmaster friends have won much more than me. Have you seen videos of them sharing their secrets for free? I haven't seen too many. :-)
Harry Soo no no I’m sure Mixon and Trigg don’t, but I’m curious what has been wrong with your presentations at the big three. It’s like saying the Cowboys have won 10 NFC East Championship in the last 25 years. I would ask how many SB. NONE. You have 100 first place, but you haven’t one at the SB of Barbecue or place in the top ten grand champion any of the big three. Why do you think that your barbecue has not been good enough for the big three? I only ask because you are one of the few guys that actually answer to there subscribers questions.
@@WillieKlondike9482 simple answer these contests are far from Los Angeles and are costly to go to and I don't have sponsors so I've been able to compete once at Jack, twice at Royal because the TV show paid for it, and none at MIM.
harsoo ok cool Mr. Soo. One last thing since that video only seen on Patreon page. What Weber smoker in won the Weber smoker cook off?