Love this three year old video. I specifically ordered a TMG Dumpster pit for that direct heat style BBQ. The cooker should arrive in April, and I can't wait to do a brisket on that beast.
Thank you so much for sharing! I threw a brisket on the smoker at 8:30p last night copying this recipe and served it for dinner at 6:00p today. It was amazing!
We could watch you fab a brisket for hours and hours and hours and HOURS, Harry Soo!!! Love this video, can’t wait for part two! We can’t wait to get down to see Snow’s someday in the future! 😍🔥
Barbecue brings people together. It gives the people time to visit with each other more. People just kind of slow down to speak to one another and look at the bright side of life. A lot of people don’t realize what a wonderful feeling that is - Tootsie Tomanetz, Snow’s BBQ
Ms. tootsie is a very sweet lady my family grew up with her in Lexington we live right down the road her barbecue is the best I’ve ever had and I like this recipe you did awesome job Harry.
That's awesome Angelique! I've met her twice and she is kind and humble as can be. I still have to eat at Snows but heard she is closed due to COVID. Hopefully I can head out to Texas once it's safe to do so. I need to swing by my alma mater Texas Tech to see friends.
Great to see you still looking out for first responders and other essential workers, Harry. That brisket looked amazing. All the best to you and Beans. Stay well.
Awesome video!!! Thanks for paying homage to the amazing Ms. Tootsie!! How many times did you mop the brisket, and could you taste the mop flavors in the brisket? You’re the best TH-cam BBQ channel in my opinion! Thanks for all the wonderful content!!!
Harry, thank you for such a great video. Full of knowledge information, not sure what else to put but a BIG THANKS TO YOU for your time and effort in putting this together.
I have numerous hats! It was burning hot as I had to work on the brisket as I was shooting Snows Ribs and Chicken also and did not have time to wait for it to cool.
This was such a welcome video. I live about 45 minutes from Snow's and after 4 times gave up trying to get brisket lol. They are closed until further notice because of Covid. Great video I really liked it, thank you!
Once they open back up, you really need to get there before 8:00am just to be one of the first in line. I would normally show up at 7:30a, with a few dozen Round Rock doughnuts, and BS with Kerry and the inside crew before they 'opened' for business. They are great people, and some of the best food around.
I cook a lot of TX brisket and I have never tried that kind of mop. I may have to give this a whirl next time I cook a brisket. I have started watching the Chefs Table BBQ and seen Tootsie's story. She is so inspirational. Thank you Harry for doing this video.
Harry, next time you are in Texas you can drop Mr. Beans at my place and you can shoot down to Snows early in the morning. When you're gone I'll try and get Beans to tell me all your Black Belt BBQ secrets! My wife set up a surprise birthday tour at Snows BBQ with Kerry and Ms. Tootsie a few years back. Had an awesome time and learned a lot. Great tour of the place, great lunch, great trip and great memories. Thanks as always Devin Thomas Mutts and Butts BBQ Crew , Prosper Texas
Thanks for another great video. I did a brisket last week when I was home. Silly me though I would have some left overs😂 That was only my 3rd one. I mainly do 321 ribs on my offset. That did not happen. Thank you for all of your videos!
that is one amazing looking brisket...i try to make a couple briskets a year...just salt and pepper for seasoning as this is how i learned to do it while living in brownwood tx for 3 years...but i believe i will give that mopping sauce a try...that looks delicious!..
Yes, I think it airs today on Netflix. I'll be posting Part 2 shortly for Ribs and Chicken, and Part 3 for Pork Steak, Jalapeno Popper, and Turkey this week.
I was slightly disappointed with the Netflix show. It was a Tootsie life documentary, not a Snow BBQ documentary, so there was probably less than 60 seconds total actually dedicated to talking about BBQ.
Awesome Video!!!!! Always get hungry watching your videos!!!!! Thank you for the content🙏. Do you prefer wrapping the brisket with foil or butcher paper (tenderness/bark)???
Harry Soo sorry to say but I do not. But I’m very interested in how you would go about cooking it in your backyard. Love learning from your videos keep up the great work.
Harry my goal is to watch all of your brisket videos! I did a BBQ crawl in the Austin area for a week a few years ago and fell in love with Central Texas style BBQ. I'm making this mop tonight for my planned BBQ tomorrow. I didn't make it over to Snows. All of the places I tried were just excellent. I had my favorites just like everyone does. That said, I'm getting to the point where what I am making is pretty darn good! I agree with Mr. Beans that the point is the best. My wife likes the flat better so that is good.
Thanks so much Harry! Q’s - Did you season both sides? Didn’t see the fat side seasoned? When smoking was the fat side down the whole cook? Everything looked amazing as usual.
Its a 3 hour argument and Jerry Springer fist fight on one versus both asides as you don't eat the fat, or do you? That's another 4 hour argument! I suggest you do what pleases you! 😝😜🤪
This looks extraordinary. I've got a brisket planned for next month that by the time I cook it, it'll have dry aged for 7 weeks. I have plans for how I want to do it, but sometime in the future I definitely want to try what you showed us cause damn thats good looking bbq.
When the flat is done, the point is always done. Do not probe point. Black belt trick that works 100% of the time. Try it yourself in your next brisket. Do not believe me. Better to know by proving it to yourself! 😁
Oh, man... I have been meaning to go to snows. Thanks for letting me know how early lines start. So it is up as early to start a brisket for me and head hit the road at 4am. Got to make sure I pack a lawn chair, beer, and a light snack. lol
Mr Soo, thanks for your great videos, insight and for paying homage to some of the greats in the BBQ world. I have heard you talk about person in L.A. who provides you your wood. Can you send me that info again. Also does that person provide you with the post oak as well?
My wood used in the video is from Patty at sharpegourmet.com/ Harry Smoking Woods - th-cam.com/video/X8Xwcj5feDg/w-d-xo.html Patty BBQ Woods #1 - th-cam.com/video/jXR4NqC1l6Q/w-d-xo.html Patty BBQ Woods #2 - th-cam.com/video/YvPAhONkLNk/w-d-xo.html Smoke ring - th-cam.com/video/G0rHKm-JGsg/w-d-xo.html
@@SlapYoDaddyBBQ Thank you sir I actually spoke with Patty today! Quick question, for that IBCA competition video where you cooked the half chicken, what type of pellets did you smoke with?
This is why i watch Harry. Even though he lives in crazy land, his Texas roots run deep. With the exception of post oak (it doesn't grow in south Texas) this is exactly how i was taught to cook brisket. From burning the wood to make coals to cook the meat over. Right down to making a pot of sop to keep it moist and add flavor.
@Duane Henicke, Why insult the state of California REFERRING TO IT AS CRAZY LAND? Are the states of Florida, Texas , Georgia, Arizona etc. Not the REAL "Crazy Land" for Supporting January 6 INSURRECTION, fomenting THE BIG LIE, that white supremacist facist , trump won, and SUPPRESSING THE RIGHTS OF PEOPLE of COLOR TO VOTE ....
@@AuntieSDC Can only tell you what I've been told from people that have been there. I never have. I can tell you that i feel the same way about the large cities in Texas. Different way of thinking from the farm to the city. Send me to hell or New York city, it'd be about the same to me.
Hi Harry, Nice video! To follow on Avi Kaiser's comment, you cooked the wrong brisket for Snow's BBQ. Believe it or not, they cook 7-8 pound USDA Select briskets. Heard this with my own ears from Daniel Vaughn at Camp Brisket at Texas A&M this past January. They take the most ornery grade of brisket and turn it into something amazing. Was blessed to have it in October 2015, a real treat.
Thanks for the info Chris! I could not hold a candle to Tootsie as I don't know how to cook a Select to result in a championship brisket! I can barely cook a Prime properly. Perhaps I will ask Tootsie next time I see her. :-)
@@SlapYoDaddyBBQ I did it mate. Baby back ribs in your all season rub. -12c temperature in Canada made me work hard to maintain temperature but if I can do that then summer will be a breeze 🤣
Was this inspired off the Netflix show? Watched it last night. Great cook - LOVE the smoke ring! Also, I literally just got the exact same boning knife and slicing knife!!
@@SlapYoDaddyBBQ loved it. So much I learned about her and her life. Looking forward to the other episodes. There are a few pitmasters on TH-cam I follow that deserve an episode, present company included
Another fantastic video Harry. I think I need to join your Patreon. How long did you let the brisket rest before cutting it? I can't wait to try this recipe.
Thanks for considering helping my financially via Patreon.com. For just the price of a cup of coffee each month, you'll gain access to exclusive content, ZOOM Q&A, BBQ support, giveaways, cookbook, behind-the-scenes, and soon Virtual ZOOM classes. It' s vibrant community of patrons who enjoy interacting with me on a personal level. I did not have time to rest the brisket as I was cooking Episode 2 of Snow's ribs and chicken. I think you will like this rendition of Tootsie's recipe. Of course it's not going to be as good as hers!
Was the stick of butter a 1/4lb stick or a 1lb size and was it salted or unsalted (or does it matter)? From the camera angle it looked like 1lb block. Great video!
Thank you so much. I'll have to get a smaller cut for my 18. Are there any modifications possible or logical for hanging the cut from the lid for smaller smokers that you know of?
@@SlapYoDaddyBBQ I really appreciate the help. My brother and I watched your competition journey a while back and learned so much from you. Thank you for sharing the bbq love!
Part 2 and Part 3 being edited to post later this week. My BBQ won't hold a candle to the real Tootsie BBQ but it is the best I can do based on my friends who have eaten at Snows told me since I tried 3 times to eat there but failed. Tootsie is a sweetheart and I consider her my BBQ "Mom". Always a smile and kind heart for everyone she meets. We have much to learn from her about hard work and giving versus receiving.
Pardon me if you have addressed this before. Do you ever separate the flat and the point before cooking? When I do it I roll up the point in to a roulade because one end is so fat and one end its so thin. I have actually trimmed ALL the fat off the flat to get rub on 100% of the surface. I only do this occasionally.
Pitnaster Clay from Snows said they mostly get Select grade but some Choice ones. They are smaller, under 14 lbs, and are wrapped in foil instead of butcher paper to speed up cooking, and served from the pit in the morning without much resting period. Very good brisket nonetheless! 😁
Hi Harry, I tried tootsie's recipe and it was really good. I used the pellet grill smoker with two extra smoke tubes @ 250 F for 10 hours and wrap it in the foil for 2 hours at 225 F but I did not get any smoke ring like yours on the 22 lbs brisket prime from Costco. Your smoke ring looks absolutely amazing, what is the secret of getting the nice smoke ring? Thanks for sharing and spreading the love!
Did you spray with water? I used GMG Gold Blend. For the science of wood and smoke ring, please see my videos Harry Smoking Woods - th-cam.com/video/X8Xwcj5feDg/w-d-xo.html Patty BBQ Woods #1 - th-cam.com/video/jXR4NqC1l6Q/w-d-xo.html Patty BBQ Woods #2 - th-cam.com/video/YvPAhONkLNk/w-d-xo.html Smoke ring - th-cam.com/video/G0rHKm-JGsg/w-d-xo.html
@@SlapYoDaddyBBQ Hi Harry, thank you for the link. I used the Louisiana smoker grill black label LG1000 with the oak pellet, the brisket is crusted at about 2.5 hours but did not mop it after 4 hours. Maybe I should have mop it # 2.5 hours. I should try the GMG Gold blend next time as you suggested. Do you get a better smoke ring with just spraying water? I really like the flavor from Tootsie's recipe.
Hi Harry,, Awesome brisket. I'm a bit new to BBQ and I always thought you wanted to let your brisket rest for at least a few hours, but it looked like you cut your brisket pretty early into the rest. Do you find that resting your brisket doesn't add much benefit to the over all flavor?
Yes I like to rest at least 2 hours. I was filming 3 episodes at the same time so had no time to rest it much. I am redoing Tootsie brisket as Episode 4 as some viewers who have eaten and seen how Tootsie cooks suggested some modifications
I actually saw a whole documentary on her, her life story & Snow's.... wooow awesome & God bless her!
I love how everyone loves her!
I am going to have to give this a try for sure. Thank you Harry!!!!
Love this three year old video. I specifically ordered a TMG Dumpster pit for that direct heat style BBQ. The cooker should arrive in April, and I can't wait to do a brisket on that beast.
Thank you so much for sharing! I threw a brisket on the smoker at 8:30p last night copying this recipe and served it for dinner at 6:00p today. It was amazing!
Awesome!!! Mr Beans is HAPPY BRISKET DOG once again!!!! Looked Amazing as usual!!! Thanks Harry!!
Our pleasure!
Winner on the Webber! Just a beautiful tribute to Tootsie.
My boys are helping me with cooking thier first brisket tonight. I will be sure they watch this.
How did it go? Did they enjoy it?
@@pickledjalapeno9482 my 7 year old made til 330 am. And has been asking every weekend since if we are smoking a brisket.
@@bradk3670 He likes the good stuff!!!
Hahaha Trooper!!
@@pickledjalapeno9482 you have no idea. What other 7 year old wants a weber for Christmas. Lol #prouddad
@@bradk3670 🙌🏽🙌🏽😂🙌🏽🙌🏽❤
Really enjoyed your video and was pleasantly surprised how great your brisket came out without an offset. I salute you sir.
Glad you enjoyed it! I appreciate your support and kind words
The pork chops are amazing! The brisket is amazing too.
Tootsie Pork Steak, Turkey, and Jalapeno will be in in Part 3. Ribs and Chicken in Part 2
@@SlapYoDaddyBBQ can't wait!!
Great Cook on that Texas Brisket Mr.Soo 👌
Thanks for watching
We could watch you fab a brisket for hours and hours and hours and HOURS, Harry Soo!!! Love this video, can’t wait for part two! We can’t wait to get down to see Snow’s someday in the future! 😍🔥
Thanks Maddie and Kiki. Tootsie is a sweetheart and I will try to beat you to Snows once the quarantine lifts!
Smoke ring on a whole nother level, whoa!
just good technique! It's always about the Pitmaster and never the Pit or Meat - Harry Soo
Thanks for this great video, Harry. On Netflix, I recently saw a program about Snow’s that featured Tootsie. You’re right, she has endless energy.
Barbecue brings people together. It gives the people time to visit with each other more. People just kind of slow down to speak to one another and look at the bright side of life. A lot of people don’t realize what a wonderful feeling that is - Tootsie Tomanetz, Snow’s BBQ
Thanks Harry, looks beautiful. Will definitely try this. I'm getting better and better each time thanks to you .
You can do it!
Great work Harry. That was a ton of work and the final results showed it. Thanks for sharing.
Glad you enjoyed it! Episode 2 coming of Snows Ribs and Chicken. Episode 3 is turkey, pork steak, and jalapeno sausage
Sometimes simple is better! Beansy Boy is looking as handsome as ever. Thanks for all you do Harry.
You're very welcome Scott! Happy Labor Day weekend!
Harry, thanks so much for sharing. This video is truly inspirational. I want to go there next year.
Let me know how it was!
Truth be told, this is the best video you have ever made.
Wow! Thank you very much. I'm still learning 😌
Thanks for the lessons on Tootsies Texas Brisket! I was wondering what you do with all of that food...now I know. You're a good man Harry! Take care!
EPIC - TY from ATX ..! Tootsie is the hardest working pit BBQ Master in Texas ...!!
She is such as sweetheart!
Ms. tootsie is a very sweet lady my family grew up with her in Lexington we live right down the road her barbecue is the best I’ve ever had and I like this recipe you did awesome job Harry.
That's awesome Angelique! I've met her twice and she is kind and humble as can be. I still have to eat at Snows but heard she is closed due to COVID. Hopefully I can head out to Texas once it's safe to do so. I need to swing by my alma mater Texas Tech to see friends.
I don't know but I've been told, you never slow down, you never grow old
Love that advice!
Great to see you still looking out for first responders and other essential workers, Harry. That brisket looked amazing. All the best to you and Beans. Stay well.
Stay safe and cook 🙏 ❤
Spreading the BBQ love, thanks, Harry!
Always!
Can't wait to try this! Thanks Harry!
Hope you enjoy
Awesome video!!! Thanks for paying homage to the amazing Ms. Tootsie!! How many times did you mop the brisket, and could you taste the mop flavors in the brisket? You’re the best TH-cam BBQ channel in my opinion! Thanks for all the wonderful content!!!
I mopped every hour and the final result was delish! Very good post oak Texas style brisket.
Amazing looking brisket, Harry! That mop looks killer... will definitely have to give this a try! Thanks for sharing the BBQ love!
Thanks Jeff!
I love this channel. You don't hold back. Appreciate it. : )
Glad you enjoy it!
I'm going to have to try the mop. Very interesting!!! Thanks for the vid!
Let me know how you like Tootsie's mop recipe!
Harry, thank you for such a great video. Full of knowledge information, not sure what else to put but a BIG THANKS TO YOU for your time and effort in putting this together.
Glad it was helpful Sean!
Grand Master at his best Amazing job Harry!! as always !
Thanks much!
New hat Harry? That looked HOT at slicing time. No rest? Beautiful brisket. Nice work as always and Mr. Beans approved to boot! All the best...
I have numerous hats! It was burning hot as I had to work on the brisket as I was shooting Snows Ribs and Chicken also and did not have time to wait for it to cool.
That was awesome Harry!!! You are the smoke ring King!!!
I can't take any credit as it was probably due to Tootsie's mop!
Thanks Harry, I really enjoyed the trim lesson
Glad you enjoyed it
This was such a welcome video. I live about 45 minutes from Snow's and after 4 times gave up trying to get brisket lol. They are closed until further notice because of Covid. Great video I really liked it, thank you!
Thanks for letting me know. Phew! Glad I did not make the 1,500 mile drive!
Once they open back up, you really need to get there before 8:00am just to be one of the first in line. I would normally show up at 7:30a, with a few dozen Round Rock doughnuts, and BS with Kerry and the inside crew before they 'opened' for business. They are great people, and some of the best food around.
I cook a lot of TX brisket and I have never tried that kind of mop. I may have to give this a whirl next time I cook a brisket. I have started watching the Chefs Table BBQ and seen Tootsie's story. She is so inspirational. Thank you Harry for doing this video.
Sounds great! Tootsie is such a sweetheart and kind soul. I consider her my BBQ "Mom"
Harry, next time you are in Texas you can drop Mr. Beans at my place and you can shoot down to Snows early in the morning.
When you're gone I'll try and get Beans to tell me all your Black Belt BBQ secrets!
My wife set up a surprise birthday tour at Snows BBQ with Kerry and Ms. Tootsie a few years back.
Had an awesome time and learned a lot.
Great tour of the place, great lunch, great trip and great memories.
Thanks as always
Devin Thomas
Mutts and Butts BBQ Crew , Prosper Texas
Will be heading to Austin and Dallas soon to hang with T-Roy, Baby Back Maniac, Aimen Claimem, Dawgfather and more soon! Come visit!
Excellent video and great way to pay homage to a living legend! Mr. Beans approves 👍🤣
Glad you enjoyed it Edward!
Thanks for another great video.
I did a brisket last week when I was home. Silly me though I would have some left overs😂 That was only my 3rd one. I mainly do 321 ribs on my offset.
That did not happen. Thank you for all of your videos!
Sounds great!
Simply complex and terrific. I could almost taste it!!!
that is one amazing looking brisket...i try to make a couple briskets a year...just salt and pepper for seasoning as this is how i learned to do it while living in brownwood tx for 3 years...but i believe i will give that mopping sauce a try...that looks delicious!..
Guns Up from a former Red Raider!
Check Tootsie out on Netflix's next season of Chef's Table.
Yes, I think it airs today on Netflix. I'll be posting Part 2 shortly for Ribs and Chicken, and Part 3 for Pork Steak, Jalapeno Popper, and Turkey this week.
I was slightly disappointed with the Netflix show. It was a Tootsie life documentary, not a Snow BBQ documentary, so there was probably less than 60 seconds total actually dedicated to talking about BBQ.
I thought it was a great documentary.
i just watched it today. I was in tears. She seems like such a warm wonderful person.
I digged her episode, very moving. Didn't get through the second episode, felt very pretentious in my opinion. Hopefully the rest are good.
Awesome Video!!!!! Always get hungry watching your videos!!!!! Thank you for the content🙏.
Do you prefer wrapping the brisket with foil or butcher paper (tenderness/bark)???
Three hour argument and Jerry Springer fist fight. I use whatever is available and cheap!
Please do a version of jerk chicken or pork. Would like to see how you could approach Caribbean bbq. Love the videos, please keep them coming.
You have authentic recipes to share Mon?
Harry Soo sorry to say but I do not. But I’m very interested in how you would go about cooking it in your backyard. Love learning from your videos keep up the great work.
Harry, thank you for sharing and I will give it a try!
Please do!
yep, thats a clapper for sure bro. great video. hope mine turns out as good as yours
I'm redoing Episode 1 as some suggested changes as I did not do it right in several aspects
Awesome looking Brisket Harry! Snow's is on my list to visit when I get back down to Texas again! Have a great weekend!!
Happy Labor Day weekend!
Harry my goal is to watch all of your brisket videos! I did a BBQ crawl in the Austin area for a week a few years ago and fell in love with Central Texas style BBQ. I'm making this mop tonight for my planned BBQ tomorrow. I didn't make it over to Snows. All of the places I tried were just excellent. I had my favorites just like everyone does. That said, I'm getting to the point where what I am making is pretty darn good! I agree with Mr. Beans that the point is the best. My wife likes the flat better so that is good.
Hey Lesley, Happy Wife = Happy Life. Keep spreading BBQ love!
Awesome video and great technique!! Can't wait to replicate!
Awesome! Thank you!
Thanks so much Harry! Q’s - Did you season both sides? Didn’t see the fat side seasoned? When smoking was the fat side down the whole cook? Everything looked amazing as usual.
Its a 3 hour argument and Jerry Springer fist fight on one versus both asides as you don't eat the fat, or do you? That's another 4 hour argument! I suggest you do what pleases you! 😝😜🤪
Mr. Beans sure loves that brisket. He deserves it
one of your best videos
Thanks Robert!
When your stomach is full with good food, your heart can love - Harry Soo
Harry, when are you going to move to Texas? Your BBQ looks so good!
Guns up from a former Red Raider!
Harry I've seem almost all your brisket videos. Love em!! How long did you rest this one? I'm always playing with the rest times on mine.
2 hours. Did not have time to rest these as I was filming 3 episodes
At 17:38 was that a smoke alarm chirping!!! LOL... Awesome as always Harry!!!!
TX QUEEN OF BBQ.. i worked with Kerry at my old job... he told me sometimes they were sold out before 10am
both Tootsie and Kerry are gems! hopefully my rendition did their recipes justice!
Sansei Harry, another great video. Not sure if you already saw the Netflix Chef's Table special on Snow's. Pretty good. Take care Sansei
Let me check out that show! I'm busy editing Part 2 and 3 of my Snows hokage to Tootsie and Kerry. Check back on Fri for part 2 Spares & Chicken!
Thanks for all the great videos
Glad you like them!
"Line starts at 5am.." lol I was just there in Oct 2021 and we got there at 2:45am. We were 29th in line.
Wow! That is super early!
Great as always Harry, Giv'em Hell Raiders
Guns Up!
You know Harry I have never mopped my brisket figuring it would destroy the bark, but guess I was wrong
Hi how's it going? William and I just watched snows bbq. So amazing. Thank you. Hi Mr Bean.
Hope you enjoy
This looks extraordinary. I've got a brisket planned for next month that by the time I cook it, it'll have dry aged for 7 weeks. I have plans for how I want to do it, but sometime in the future I definitely want to try what you showed us cause damn thats good looking bbq.
I at Tootsie's BBQ this morning and it was fantastic. See the pics on Fb, IG, T, and Ln
Great video. I’m kind of confused why you should only test the flat. Since the point is thicker, wouldn’t that take longer to cook
When the flat is done, the point is always done. Do not probe point. Black belt trick that works 100% of the time. Try it yourself in your next brisket. Do not believe me. Better to know by proving it to yourself! 😁
Oh, man... I have been meaning to go to snows. Thanks for letting me know how early lines start. So it is up as early to start a brisket for me and head hit the road at 4am. Got to make sure I pack a lawn chair, beer, and a light snack. lol
Good luck! Let me know how you like it!
Yessss, I've seen ppl already sitting at 8 am!
Can't imagine what time they actually began the line!
(Not personally, but from learning about it.)
Great job Harry. You love your WSM, I have one also good lil smoker's. What point did you start moping?
Mop once you see crust beginning to form
Did u use post oak wood or pecan thanks harry great video
post oak and Jealous Devil charcoal
Mr Soo, thanks for your great videos, insight and for paying homage to some of the greats in the BBQ world. I have heard you talk about person in L.A. who provides you your wood. Can you send me that info again. Also does that person provide you with the post oak as well?
My wood used in the video is from Patty at sharpegourmet.com/
Harry Smoking Woods - th-cam.com/video/X8Xwcj5feDg/w-d-xo.html
Patty BBQ Woods #1 - th-cam.com/video/jXR4NqC1l6Q/w-d-xo.html
Patty BBQ Woods #2 - th-cam.com/video/YvPAhONkLNk/w-d-xo.html
Smoke ring - th-cam.com/video/G0rHKm-JGsg/w-d-xo.html
@@SlapYoDaddyBBQ Thank you sir I actually spoke with Patty today! Quick question, for that IBCA competition video where you cooked the half chicken, what type of pellets did you smoke with?
@@mattjordan5798 GMG Gold Blend from Paul Penkingcarn's BBQ store in Anaheim Hills called California Pellet Grills. Call Paul to get some
Great video keep them coming
Harry, wonderful video.Would any of the instructions change using an electric smoker? Also, Long Live Tootsie and Snow BBQ!!
Same. Cook until crust sets, wrap, BTU, remove when probe tender
This was a great video...... Thank you Harry.....
Glad you enjoyed it
This is why i watch Harry. Even though he lives in crazy land, his Texas roots run deep. With the exception of post oak (it doesn't grow in south Texas) this is exactly how i was taught to cook brisket. From burning the wood to make coals to cook the meat over. Right down to making a pot of sop to keep it moist and add flavor.
Thanks Duane. I hope to eat at Tootsie's as soon as it is safe to travel
@Duane Henicke, Why insult the state of California REFERRING TO IT AS CRAZY LAND? Are the states of Florida, Texas , Georgia, Arizona etc. Not the REAL "Crazy Land" for Supporting January 6 INSURRECTION, fomenting THE BIG LIE, that white supremacist facist , trump won, and SUPPRESSING THE RIGHTS OF PEOPLE of COLOR TO VOTE ....
@@AuntieSDC Can only tell you what I've been told from people that have been there. I never have. I can tell you that i feel the same way about the large cities in Texas. Different way of thinking from the farm to the city. Send me to hell or New York city, it'd be about the same to me.
Hi Harry, Nice video! To follow on Avi Kaiser's comment, you cooked the wrong brisket for Snow's BBQ. Believe it or not, they cook 7-8 pound USDA Select briskets. Heard this with my own ears from Daniel Vaughn at Camp Brisket at Texas A&M this past January. They take the most ornery grade of brisket and turn it into something amazing. Was blessed to have it in October 2015, a real treat.
Thanks for the info Chris! I could not hold a candle to Tootsie as I don't know how to cook a Select to result in a championship brisket! I can barely cook a Prime properly. Perhaps I will ask Tootsie next time I see her. :-)
Mr. Beans is a connoisseur of great bisket!
Mr. Beans sends love and hugs
Great vid! Thanks Harry!
Thanks Rob. Part 2 and 3 being edited and will post soon
Man that looks amazing. Getting my first smoker on Friday. WSM 22”, gonna try ribs first.
Wish me luck 🤣
You can do it Paul!
Thanks mate got some of your all purpose rub it smells amazing.
@@SlapYoDaddyBBQ I did it mate. Baby back ribs in your all season rub. -12c temperature in Canada made me work hard to maintain temperature but if I can do that then summer will be a breeze 🤣
Very nice Harry, question how big is the black pepper in number?.
Restaurant Depot coarse grind. Probably #20 or #25
Was this inspired off the Netflix show? Watched it last night. Great cook - LOVE the smoke ring! Also, I literally just got the exact same boning knife and slicing knife!!
I heard there was a show. I need to borrow my son's Netflix account to watch. Did you like it?
@@SlapYoDaddyBBQ loved it. So much I learned about her and her life. Looking forward to the other episodes. There are a few pitmasters on TH-cam I follow that deserve an episode, present company included
Another fantastic video Harry. I think I need to join your Patreon. How long did you let the brisket rest before cutting it? I can't wait to try this recipe.
Thanks for considering helping my financially via Patreon.com. For just the price of a cup of coffee each month, you'll gain access to exclusive content, ZOOM Q&A, BBQ support, giveaways, cookbook, behind-the-scenes, and soon Virtual ZOOM classes. It' s vibrant community of patrons who enjoy interacting with me on a personal level. I did not have time to rest the brisket as I was cooking Episode 2 of Snow's ribs and chicken. I think you will like this rendition of Tootsie's recipe. Of course it's not going to be as good as hers!
Harry this looks amazing!!! I live about 2 hours from Lexington. I need to make that trip!!!
My Austin friends told me they are closed due to C19
This is one of my very favorite places!
I have to try a 4th time!
@@SlapYoDaddyBBQ I was disappointed you haven't made it in... yet.
Harry do you ever use beef broth to spray your briskets or add a little when you wrap?
yes, please see my numerous brisket videos
th-cam.com/play/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd.html
Harry Soo Wow didn’t realize you had so many brisket videos. Lol Ima have to check them out, thanks for the reply and keep up the great vids.
Amazing story
She's a sweetheart!
Was the stick of butter a 1/4lb stick or a 1lb size and was it salted or unsalted (or does it matter)? From the camera angle it looked like 1lb block. Great video!
1 stick = 4 oz. I used salted butter
You are a class act Harry,👍
Thanks Dennis. Much appreciated!
Me so hunnnnngry watching this!!!!
Great job as usual, I may have missed it but can you tell me which wsm that was the 18 or 22.5? Thank you
Hey Pittowski, this was done on a WSM22
Harry Soo thank you for clearing that up. I’m still undecided as to what size to go with between the 18 or 22.
Looks delicious... Mr.Beans seemed to like it... Also watched Netflix I think its called Chef's Table... Its a good show got to see Mrs Tootsie
Thanks Chris. I'm redoing this Part 1 as I made 6 mistakes. Watch for Part 4 where I redo Part 1
Hi Harry. Amazing work 🙏 Did you smoke this in the 22 or 18 inch Weber?
Hey Andrew, thanks for watching. I used my 22 for this Tootsie recipe
Thank you so much. I'll have to get a smaller cut for my 18. Are there any modifications possible or logical for hanging the cut from the lid for smaller smokers that you know of?
@@andyc7532 Yes, there are hanging rib racks www.amazon.com/ideas/amzn1.account.AELIDH3CAS523DSRPJLNAGHJ7FWA/3OYJK2RZDKSFF?ref_=idea_p_o_ul
@@SlapYoDaddyBBQ I really appreciate the help. My brother and I watched your competition journey a while back and learned so much from you. Thank you for sharing the bbq love!
Thank you for the good work
Good man
Part 2 and Part 3 being edited to post later this week. My BBQ won't hold a candle to the real Tootsie BBQ but it is the best I can do based on my friends who have eaten at Snows told me since I tried 3 times to eat there but failed. Tootsie is a sweetheart and I consider her my BBQ "Mom". Always a smile and kind heart for everyone she meets. We have much to learn from her about hard work and giving versus receiving.
Pardon me if you have addressed this before. Do you ever separate the flat and the point before cooking? When I do it I roll up the point in to a roulade because one end is so fat and one end its so thin. I have actually trimmed ALL the fat off the flat to get rub on 100% of the surface. I only do this occasionally.
Yes, you can.
Harry could you tell much of a difference using the mop vs not mopping?
No mop = dry brisket
@@SlapYoDaddyBBQ but i've never seen you mop???
I may be wrong but I think snow uses select brisket 5 lb to 7lb and they cook it hot and fast
Pitnaster Clay from Snows said they mostly get Select grade but some Choice ones. They are smaller, under 14 lbs, and are wrapped in foil instead of butcher paper to speed up cooking, and served from the pit in the morning without much resting period. Very good brisket nonetheless! 😁
Loved it. Try to do a brisket a month and picked up a good one at Costco @2.59 a pound. Only difference is I also use pickle juice with the mustard.
Great price!
Hi Harry, I tried tootsie's recipe and it was really good. I used the pellet grill smoker with two extra smoke tubes @ 250 F for 10 hours and wrap it in the foil for 2 hours at 225 F but I did not get any smoke ring like yours on the 22 lbs brisket prime from Costco. Your smoke ring looks absolutely amazing, what is the secret of getting the nice smoke ring? Thanks for sharing and spreading the love!
Did you spray with water? I used GMG Gold Blend. For the science of wood and smoke ring, please see my videos
Harry Smoking Woods - th-cam.com/video/X8Xwcj5feDg/w-d-xo.html
Patty BBQ Woods #1 - th-cam.com/video/jXR4NqC1l6Q/w-d-xo.html
Patty BBQ Woods #2 - th-cam.com/video/YvPAhONkLNk/w-d-xo.html
Smoke ring - th-cam.com/video/G0rHKm-JGsg/w-d-xo.html
@@SlapYoDaddyBBQ I mopped it using tootsie.
@@SlapYoDaddyBBQ Hi Harry, thank you for the link. I used the Louisiana smoker grill black label LG1000 with the oak pellet, the brisket is crusted at about 2.5 hours but did not mop it after 4 hours. Maybe I should have mop it # 2.5 hours. I should try the GMG Gold blend next time as you suggested. Do you get a better smoke ring with just spraying water? I really like the flavor from Tootsie's recipe.
@@alanb3414 I suggest you try it both ways to see which works better
Hey Harry....Always wanted to ask....what can I do with the fat I cut off from the brisket? Sauce? Mop?
Make beef tallow to make you own soap. Also grind into hamburger or sausage to stuff th-cam.com/video/ppLFWZfOtko/w-d-xo.html
Hi Harry,, Awesome brisket. I'm a bit new to BBQ and I always thought you wanted to let your brisket rest for at least a few hours, but it looked like you cut your brisket pretty early into the rest. Do you find that resting your brisket doesn't add much benefit to the over all flavor?
Yes I like to rest at least 2 hours. I was filming 3 episodes at the same time so had no time to rest it much. I am redoing Tootsie brisket as Episode 4 as some viewers who have eaten and seen how Tootsie cooks suggested some modifications
Great video man, keep up the quality content. :D
Thanks, will do!
Think you and T Roy need to go on a road trip and visit tootsie and taste some her amazing bbq.
Yes, I have a Tootsie video posted for my patrons already. Will release it later on TH-cam!
Excellent video as usual. God 🙏 bless!
Thanks!
BBQ Love from Sweden
BBQ love back at ya!