All your briskets always have a gorgeous smoke ring!
@SlapYoDaddyBBQ
3 жыл бұрын
Thank you very much!
@wzuhl
3 жыл бұрын
Great video. I'm so happy that you give the leftovers to first responders. My son is a firefighter in Newark (NJ) and they always appreciate when food is donated.
@SlapYoDaddyBBQ
3 жыл бұрын
Please thank your son for his service!
@SlapYoDaddyBBQ
3 жыл бұрын
Please thank your son for his service!
@misohoney4656
3 жыл бұрын
I guess we can conclude the 3 HR argument and Jerry Springer fist fight will not occur! 🤣
@SlapYoDaddyBBQ
3 жыл бұрын
Judging from the comments, we are on our way!
@donfoleyGuam
3 жыл бұрын
I’m biased when I say this and I don’t care. You will be hard pressed to find a BBQ’r as informative and as well rounded as our buddy Harry Soo! 🎤🍻🤙🏽 He shares his knowledge from the heart spreading BBQ Love. 🙏🏽🤙🏽👏🏾 You are a good soul Harry! God put his rub on you! 🏆🙏🏽 Thank you for sharing your gifts with all of us.
@SlapYoDaddyBBQ
3 жыл бұрын
I appreciate that Don! Keep spreading BBQ love! Life is brief so live it with Intensity - Harry Soo
@rickneck2857
3 жыл бұрын
Mr Beans so cute, and patient for his taste test.. good job Harry
@SlapYoDaddyBBQ
3 жыл бұрын
Thanks Rick. Mr. Beans sends love and hugs
@frankknoblock2275
3 жыл бұрын
Awesome looking brisket
@SlapYoDaddyBBQ
3 жыл бұрын
Thanks for watching
@Hellathome
3 жыл бұрын
Thank you for all the hard work and sharing your knowledge
@SlapYoDaddyBBQ
3 жыл бұрын
My pleasure!
@freightdawg6762
3 жыл бұрын
Thats Awesome of you giving that food away
@SlapYoDaddyBBQ
3 жыл бұрын
kzitem.info/news/bejne/ymennaGDq4KIqn4
@jonbuettner270
3 жыл бұрын
Must be buttermilk week. I just saw a video prior to this with a KZitemr experimenting with different brines for chicken. It was buttermilk, jalapeño, olive and pickle brines. The buttermilk won.
@SlapYoDaddyBBQ
3 жыл бұрын
Way to go!
@cookingwithyayaslamdien6747
3 жыл бұрын
I'm going too try it out . Thanks Harry
@SlapYoDaddyBBQ
3 жыл бұрын
Hope you enjoy
@meangene8437
3 жыл бұрын
Yep it's official Beans for president. Mr. Beans wants to put a brisket on every table, ahhh yes the real American dream. I now have a yard sign, it says Mr. Beans for Prez....we love you Mr. Beans.
@SlapYoDaddyBBQ
3 жыл бұрын
Mr. Beans sends you love and hugs and appreciates your vote!
@rickwebb3172
3 жыл бұрын
Just wondering if you ever saved the drippings from a brisket and used them for a base to inject into your next brisket. Thanks for feeding first responders. You ROCK!!!
@SlapYoDaddyBBQ
3 жыл бұрын
yes, the au jus is gold! Save for next cook. Tuffy Stone cooks an entire brisket before a contest to extract the pure au jus to wrap his brisket cooked at the contest
@gabrielranchcook486
3 жыл бұрын
Thanks you sir. ,,I use butter milk on my deer and fish ,,pork chicken
@SlapYoDaddyBBQ
3 жыл бұрын
Sounds great!
@The360xyz
3 жыл бұрын
Good evening Pit master Harry, I have been smoking for over 20 years now and have learned so much since KZitem and other searching sites. My son and I are very big fans of yours. He is now serving in the Marine Corps in North Carolina and had his first experience of Carolina red sauce when smoking brisket. Since he was just a child I would finish off my brisket event with adding a tube of buttermilk biscuits to the still hot smoker for a few minutes to a golden smoked finish. He would always ask why. It just makes the best breakfast sandwich. I have ventured into baking just recently, artisan to be specific. Have you, or do you have you used the residual smoke, BTU to do the same? Also if you have any bread baking ideas that you have used to accommodate your smoked meat greatness? We are a couple great fans of your, keep on sharing that barbecue love Harry! Thank you, Fred Miller
@SlapYoDaddyBBQ
3 жыл бұрын
Hey Fred, thank you and your son for your service to our great country. Yes, I often toss a half foil pan of rice and water into my pits to make smoked rice. Might as well use the BTU since it don't cost more to cook if you have space in the pit. I bake in my Dutch oven at 400F using the no-knead bread recipe
@Steve007362436
3 жыл бұрын
Used buttermilk for fried chicken and fish but never thought about brisket. Buttermilk just isn't something I associate with smoked anything. Interesting video Harry.
@SlapYoDaddyBBQ
3 жыл бұрын
Give it a go and let me know how you like ti
@vhf2582
3 жыл бұрын
Re you going to try the chicken rub on a steak? You won’t be disappointed.
@SlapYoDaddyBBQ
3 жыл бұрын
I'll follow your advice!
@DoubleDEnt
3 жыл бұрын
Thanks for the honest feedback. My question is; can you taste the buttermilk?
@SlapYoDaddyBBQ
3 жыл бұрын
Not at all in the final product
@TheMerriell
3 жыл бұрын
Still my hero..Buttermilk Beans..hahaha
@SlapYoDaddyBBQ
3 жыл бұрын
Mr. Beans should be a certified BBQ judge!
@kylerdad123
3 жыл бұрын
Soo Sifu: wishing you, and the family, a great evening! Thank you for the information of the brining method! Glad to see that the brisket looked appealing and was delicious per Mr. Bean’ s judging results,; he even cleaned the plate! Hope you had a great celebration for Lunar New Year and the received the blessings for a prosperous, and healthy, new year - Kung Hee Faat Choy, Sifu and ohana, which always includes Mr. Beans. Much 🧧and aloha!
@SlapYoDaddyBBQ
3 жыл бұрын
Blessing to you and your loved ones Bill!
@2AChef-n-BBQ
3 жыл бұрын
Interesting idea, thanks for the info. I'll take your advice👍🏼🇺🇸
@SlapYoDaddyBBQ
3 жыл бұрын
Cheers!
@04jaywilli1975
3 жыл бұрын
Harry, have you ever tried coating your brisket with either brown sugar, or applesauce? If you haven't, you should give them a try. It's amazing how they turn out. Super moist, and you don't hardly taste either the brown sugar or the applesauce.
@SlapYoDaddyBBQ
3 жыл бұрын
I will have to try Jay Willingham's brown sugar and applesauce brisket and credit you! Please send detailed instructions to harsoo@yahoo.com
@Alex-ye1br
3 жыл бұрын
Love the videos! Do you ever hold Q&As on KZitem? My only questions is: What do you do with all the meat you smoke? Crazy amounts of beef. Just curious.
@SlapYoDaddyBBQ
3 жыл бұрын
Yes, I have one-on-one ZOOM coaching, phone support, behind the scenes, classes on Patreon.com/HarrySoo I give away the food to First Responders - kzitem.info/news/bejne/ymennaGDq4KIqn4 Most of the net proceeds of my BBQ work goes to charity and help others - kzitem.info/news/bejne/paN33Kx_iptolKw
@Alex-ye1br
3 жыл бұрын
@@SlapYoDaddyBBQ Amazing, thank you for what you do
@ThePoreek
3 жыл бұрын
Another great video, Harry. Thank you! Did you age the brisket with any special technique or was it just an opened brisket in the refrigerator? Was it trimmed or untrimmed during the aging?
@JuanGutierrez-vm3iz
3 жыл бұрын
Thanks Harry for another amazing video
@SlapYoDaddyBBQ
3 жыл бұрын
Glad you enjoyed it
@onesimus31
3 жыл бұрын
What's your favorite pellet for the smokefire
@nephewsque6751
3 жыл бұрын
Looks great. Harry do you have a beef aju recipe? I just want to add that as a cut up the brisket to keep it moist
@SlapYoDaddyBBQ
3 жыл бұрын
I use Campbells Beef Broth or Minor Au Jus. See my Tallow REDO videos Brisket 1 Tallow Wrap - kzitem.info/news/bejne/uaGXyYiKf5WVfWk Brisket 2 Tallow Wrap V Mop - kzitem.info/news/bejne/w3mj0o6Ah3efpIY
@johndeotte3229
3 жыл бұрын
Mr. Bean needs his own channel.
@SlapYoDaddyBBQ
3 жыл бұрын
LOL! He sends hugs and love!
@FunAtDisney
3 жыл бұрын
We’ll this is the first I’ve ever heard of brining a brisket, but I do appreciate you testing this out for us all! (PS: Have you ever had a grease fire on that Weber Smokefire? I’ve seen several stories on this happening due to their design of the bottom panel causing drippings to flow towards the fire pot.)
@SlapYoDaddyBBQ
3 жыл бұрын
If you keep the EX6 clean, there are no issues. I put foil pans at the bottom and under my grates as I hate to clean pits.
@tedz.
3 жыл бұрын
Harry, I gotta say, you seem to get some great looking meat to work with. Was this from El Cortez? Years ago I did something similar with a bottom round antelope roast. I soaked the roast overnight in half ranch dressing and half buttermilk with some crushed black pepper. The kicker here was I cooked it on a spit over an open ground fire (we were camping), manually turning the roast 90 deg every 10-15 minutes, basting it with fresh ranch/black pepper. I didn't really know what the temperature was at the height of the roast, but it was definitely a low and slow cook. I took it to about about 135 F and let it rest. All I can say is Mr. Bean would have loved it! You'd never know it was a wild game roast, let alone antelope.
@SlapYoDaddyBBQ
3 жыл бұрын
If you have spare antelope let me know so I can try your method!
@victorlui5955
3 жыл бұрын
I'll eat it all!!! Lol. 😍❤🤘👊
@SlapYoDaddyBBQ
3 жыл бұрын
Will save some for you!
@DankNSpank
3 жыл бұрын
This is the first time I've seen a brine used to good effect on a brisket.
@SlapYoDaddyBBQ
3 жыл бұрын
A little soak of buttermilk love!
@bradyr566
3 жыл бұрын
I was interested to know which flavors and brands of pellets you use on your cooks? I have a camp chef pellet grill that I love and had tried almost all of the pellet brands and flavors available to me. I have personally found my favorite flavor results with the camp chef brand competition mix. I think it would be a really good video to see you do a comparison especially since you have two pellet grills and could do a side by side. Thank you for the best BBQ content on you tube.
@SlapYoDaddyBBQ
3 жыл бұрын
Thanks Brady for your support and kinds works. I like GMG Gold Blend pellets.
@shumardi1
3 жыл бұрын
I wonder if brining like that would be overkill when combining with Sous Vide, or Soo Vide.
@SlapYoDaddyBBQ
3 жыл бұрын
I'm doing a confit brisket test coming soon
@johnt4962
3 жыл бұрын
I separate the flat from the point before grilling, is there a "black belt reason"😉 that you septate them after you grill them
@SlapYoDaddyBBQ
3 жыл бұрын
I find it cooks more evenly as a full unseparated packer brisket
@kiva822
3 жыл бұрын
fold a towel and put it under your tray or cutting board and it will minimize that movement you're getting
@SlapYoDaddyBBQ
3 жыл бұрын
yes, me bad. Forgot my bar counter liner piece to put under my cutting board.
@kiva822
3 жыл бұрын
@@SlapYoDaddyBBQ gotcha...figured pro like you must have just forgot. Thanks for all the great videos.
@shaneellis6955
3 жыл бұрын
Hey harry what is your honest opinion in the weber pellet and pitts and spitts, is the pitts worth the extra money?
@SlapYoDaddyBBQ
3 жыл бұрын
You can get great results from a $600 to a $2,200 pellet cooker, and beyond. Also ditto with a $150 Kettle. I covered the 18 criteria in detail in my 44 min TED talk recording on Patreon.com/HarrySoo Zoom Class #12 last Sat. You can access a lot of my masterclass detailed content for price of a cup of Starbucks.
@everettjasonmatthews7287
3 жыл бұрын
I just came across a beggars chicken recipe and I'm wondering if that recipe can be adapted to cook a Boston butt or even a brisket.
@SlapYoDaddyBBQ
3 жыл бұрын
Sure you can, give it a go and let me know how it came out
@ScottysBackYardBBQ
3 жыл бұрын
hello . another great video buddy.. hows the smokefire working out.,i be getting the small 1 soon.
@SlapYoDaddyBBQ
3 жыл бұрын
Love them SmokeFires that I bought two!
@EJV-Florida
3 жыл бұрын
Love the idea! Love how you like your smokefires. Have you compared the large vs small fuel wise? And temp wise? I'm stuck between getting a smokefire pellet or a drum smoker. I have a wsm now. The pellet just seems so convenient.
@SlapYoDaddyBBQ
3 жыл бұрын
It's best to get what you love and love what you cook on. Remember, it's always the pitmaster and never the pit. If you are interested, I did a 45 min deep dive for my patrons on the 18 factors to consider when getting the perfect smoker
@EJV-Florida
3 жыл бұрын
Thankyou sir for the advice! Ended up going with a recteq. Can't wait for it to come in.
@drdrew3
3 жыл бұрын
What is the thinking between cutting off so much of the point?!? That’s my favorite piece of meat. It won’t dry out if you instead leave it attached with some protective fat. I’m vexed
@SlapYoDaddyBBQ
3 жыл бұрын
I find the point will cook better without any fat cap as the extra marbling will render nicely. In comps, the judges are very picky about a point morsel that is too fatty so you have to nail the point muscle so it is a bite of beef heaven with an unctuous balance of meat, moisture, and tenderness. This trim is how I won 1st place USA KCBS Brisket - tinyurl.com/ybxl4mlc
@drdrew3
3 жыл бұрын
@@SlapYoDaddyBBQ Thanks for your thoughtful answer. I’m just a backyard cook any not wise to the competition world. My only judge is myself
@timmangan1734
Жыл бұрын
what about fresh pineapple instead of buttermilk? meat is expensive just trying to make my wife call me god:) *note i did not caps GOD :) love your vids- timmer :)
@SlapYoDaddyBBQ
Жыл бұрын
Pineapples have a tenderizer so you want to be careful how you use it. kzitem.info/news/bejne/mX-XyYKIpoyGnKQ
@poorman2515
3 жыл бұрын
Hi Harry can you tell me how do you prevent a brisket from going bad when your age is for 20 days like you did in the buttermilk brisket? Thanks
@SlapYoDaddyBBQ
3 жыл бұрын
Very important is the grade and marbling to ensure sufficient calpain and calpastain. Also fridge must be rock stable at 34F. See my steak videos for a deep dive into aging which applies to briskets 35-day Butter Age - kzitem.info/news/bejne/u4h4wH96pJuliGU 60-day Butter Age - kzitem.info/news/bejne/24CJtnyKhHZ1m6A 0-30-60 Butter Age - kzitem.info/news/bejne/r5iJ33qGp3l_gmU Umai v Cryo v Butter - kzitem.info/news/bejne/2qWgwJiNfnZ3oqQ CJ Umai v Cryo v Butter v Aged - kzitem.info/news/bejne/sX6F3X9tbX2Aln4
@poorman2515
3 жыл бұрын
@@SlapYoDaddyBBQ thank you Harry for all that video and information will definitely give it a try ASAP
@bunnyfartloads
3 жыл бұрын
Harry you ever cook a pizza in that Weber?
@SlapYoDaddyBBQ
3 жыл бұрын
Not yet but will be doing it soon when my pizza stone arrives
@bdadmiral
3 жыл бұрын
Hey Harry, have you done a hot and fast on your Smokefire yet? Also what kind of pellets do you use for it?
@SlapYoDaddyBBQ
3 жыл бұрын
I prefer 275 on my EX6. I use Jealous Devil Jax or GMG Gold Blend
@bdadmiral
3 жыл бұрын
Thanks Harry!
@rooster3019
3 жыл бұрын
Harry, in trimming the brisket, can one trim away too much of the cap fat? Or, so long as you leave some its OK?
@Dan-ry8xg
3 жыл бұрын
Anything a 1/4 inch or under works. Too much trimming would be removing all of it
@SlapYoDaddyBBQ
3 жыл бұрын
This is a 3-hour argument and Jerry Springer Fist Fight! I trim down to 1/2 inch as I like the fat to protect my meat from direct heat
@rooster3019
3 жыл бұрын
@@SlapYoDaddyBBQ No argument here, I get it.
@codywebb4626
3 жыл бұрын
Harry I just did some beef ribs, 8 hrs total cook, when I probed them they probed very tender. I pulled them and put them in my oven on warm for 2 hours because I wasn't ready to eat. I pulled them and took a bite and they were tough and chew. Did I let them rest too long. Any advice
@SlapYoDaddyBBQ
3 жыл бұрын
Common mistake when probing beef shortribs is to not poke far enough in the meat between the bones. The black belt technique is to push your bamboo skewer between the bones until it rests on the unremoved facia or membrane. Also, use oven temp of 145F to keep warm. Try again my young Paduan. Practice you must. Obi-Wan-Harry
@orng1
3 жыл бұрын
Do you do catering?
@SlapYoDaddyBBQ
3 жыл бұрын
Yes, please email catering@slapyodaddybbq.com
@jamesstewart1794
3 жыл бұрын
Harry. It's buttermilk BISCUITS,. Not brisket. Lol. Kidding man. I had to.
@SlapYoDaddyBBQ
3 жыл бұрын
LOL James!
@othnielcarbajal2235
3 жыл бұрын
Lb of brisket after the trim? Time of temp smoke?
@SlapYoDaddyBBQ
3 жыл бұрын
I ask my students to lock their watch and Thermapen before the start cooking using my methods. Cook until crust sets with no regard to time nor internal temp. Wrap and apply BTU. Remove when bamboo skewer probe tender.
@weblurker1
3 жыл бұрын
Have you ever tried beef brisket from Aaron Franklin? If so, how does it compare to your competition briskets and with the test briskets you make in the KZitem videos? Do you think it's possible for home cooks to match what Aaron Franklin makes? If you haven't tasted Aaron Franklin brisket, have you ever asked the other BBQ competitors their opinion if Franklin's fame is deserved? Years ago I watched a PBS series about Franklin and in one of the episodes, he entered a competition. He didn't win, IIRC, he didn't make it to the top 3.
@SlapYoDaddyBBQ
3 жыл бұрын
Restaurant brisket is different than competition brisket. One is to pleasure your taste buds, the other is to crush 150 teams to win $10,000 and impress 24 strangers who are certified judges who taste your brisket in double blind competition Franklin Feast - kzitem.info/news/bejne/uG2hzm2GcohkiII Franklin Pits - kzitem.info/news/bejne/xph5ral7k4J0gno tinyurl.com/ybxl4mlc
@yaboy9843
3 жыл бұрын
How long you’ve been smoking meats?
@SlapYoDaddyBBQ
3 жыл бұрын
1983. Turned pro in 2008 - tinyurl.com/ybxl4mlc
@MiddletownMike
3 жыл бұрын
Has Mr. Beans ever had a piece of brisket he didn't like?
@SlapYoDaddyBBQ
3 жыл бұрын
Yes, he did not like my Walmart brisket kzitem.info/news/bejne/x4KJy2qZcHqiY6g
@MiddletownMike
3 жыл бұрын
@@SlapYoDaddyBBQ I don't know Harry, he seemed to have enjoyed it to me ... lol His taste buds must have been off due to the coyote attack. Long live Mr. Beans, we all love him as much as we love you (maybe more)!
@gblakney
3 жыл бұрын
You trim off a lot of fat. I thought that fat was where the flavor is. How close should I trim my brisket?
@SlapYoDaddyBBQ
3 жыл бұрын
There are many ways to trim so pick one you like for home, catering, restaurant, and competition. I cover them all in my 50+ videos
@GB-cj3ok
3 жыл бұрын
Can I send you my address to get you to send me one of the many brisket you experiment with. 🤣
@SlapYoDaddyBBQ
3 жыл бұрын
Find me some first responders! kzitem.info/news/bejne/ymennaGDq4KIqn4
@GB-cj3ok
3 жыл бұрын
@@SlapYoDaddyBBQ Your actually talking to one, no joke. I live to far to find you any however, I think what you are doing for them is outstanding. I remember the days we would have our police department volunteers feed us very well at least three times a month. 👍🏽👍🏽👍🏽👍🏽👍🏽's up
@kupua
3 жыл бұрын
Omg 😱 table salt 🧂, oh no no no
@SlapYoDaddyBBQ
3 жыл бұрын
Oh No!
@MrJoepeps
3 жыл бұрын
Mr. Beans wants to know why he only got 2 pieces :( he's sad
@SlapYoDaddyBBQ
3 жыл бұрын
I've been admonished by the animal experts on my channel to not feed Mr. Beans so much brisket so I give him 1 oz tasting samples!
@FritzFrank
3 жыл бұрын
@@SlapYoDaddyBBQ I'm not surprised, I knew that was coming. I don't think Mr Beans approves. 😝 Anyone have an complaints about feeding too much brisket to first responders? 😂
@jcman-lp6lg
3 жыл бұрын
I could never feed this to my parents they are very stubborn old school Asian and would instantly call something raw if they saw red on the meat. Even if it was smoke rings.
@SlapYoDaddyBBQ
3 жыл бұрын
Yes, try my soy sauce BBQ chicken and pit-smoked rice which is super yummy!
@stevepeterson19
3 жыл бұрын
What is your field of education?
@SlapYoDaddyBBQ
3 жыл бұрын
I'm in IT and build datacenters for a living tinyurl.com/y7yoek9l
@aLittlePal
Жыл бұрын
hmm buttermilk is meant to make the meat juicy and tender, but the process of smoking a barbecue brisket cut will give you shredded beef that is at the same time, extremely juicy I can see people, who want to get to every single possible ways to make their barbecue meat even better, will want to try to use buttermilk, the intention is good it is just overlap of functionality and purpose, in the case of frying chicken, it serves you good to use buttermilk, in the case of barbecue-ing beef, the process is already giving you super juicy tender shredded beef, so that is that.
@SlapYoDaddyBBQ
Жыл бұрын
Only one way to know is to experiment. And have fun and joy in cooking!
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