10 Brisket Fundamentals by Barbecue Champion Harry Soo How-to SlapYoDaddyBBQ.com competition texas

That smoker doesn't have an edge for the grill grate? Interesting.

Harry, can you make a video like this one, but instead use one of your offset side smokers? I have a cheap offset smoker my mother in law gave me that she was going to throw away. I fixed the handles that were coming apart and put handles where they completely just came off, & that's what I use cuz I'm too cheap to go spend $ on a new better smoker (maybe someday after I pay my wife's medical bills for her open heart surgery. 😕) So I don't think the temp gauge is accurate on that thing and I lose heat most likely. But its what I got & will continue to use it for now.

Thanks for your videos!

Where did you buy the knife and sharpener?

Happy happy… as always watching your videos

Nicely done 👍

Does it matter that I have electric smoker?

Do try the Slap Yo Daddy line. Great seasoning!

Great video as always! Quick question, I have a WSM 22 and have always left the top vent open during my cooks. For this recipe, do you adjust your top vent on your WSM? Also I just got a BBQ UltraQ controller with blower. When you use a blower do you close the other two vents on your WSM?
Thank you!

I’m making an oven brisket according to your video and wasn’t sure how you preformed the skewer test. Glad I watched this video instead of unwrapping the brisket. Also didn’t know to vent it to cease further cooking. Great tips! Thanks Harry!

Most of this I knew, however I didn't know about keeping your wood on the bottom. Also learned about the wood under the brisket to create an arc. Great stuff, thanks.

very cool your class, what do you spray on top of the meat, when it is on the grill? and when did you stick the thermometer in the meat, to see if it was done? when you get years 209 f ? thanks

How often do you spray the brisket

I'm from Texas, I had to stop the video after the phrase "hot and fast" and "4 hours" lol

10 hours minimum on a brisket. Salt and pepper rub, 220-230 temp. 10 hours. Low and slow.

I see you cook the point and flat attached but a lot of other guys show videos separating them and cook them separately…
Is there a big difference?

Thank you for sharing

Wow, that's a awesome video! The other day, my wife came home with a 14 pound prime brisket. She initially wanted me to throw it on the BBQ, but I knew better. Sadly, as much as I like one, I don't have a Komado, only a CharBroil BBQ from Home Depot. I'm wondering if I can cook my Brisket in my oven since its a Convection Oven and I can turn the fan on to circulate the air with a wood chip tray in there with the meat.

Best video I found! Mahalo for taking the time creating this amazing vid with so much detail!!

Thank you Harry for putting in the work and showing the love on this video! Looking forward to my first cook.

$12.86 a lb! Wt! Prime here in Texas is $4.50. You must be in Cali. Another reason I would never live there! 🙄😬

One other question regarding seasoning… I was thinking about doing ‘two coats’ of seasoning… School of thought here is: 1st layer is to us this seasoning I like ‘killer hog’ seasoning… then the 2nd seasoning layer for bark purposes would be exactly what you did here in this video. What do you think?? Thanks!

Hey Harry! For your seasoning do you every add garlic powder too? I hear about that, but haven’t tried it yet… Thoughts?

Good job!

Harry, is it normal to have a very large hard fat layer between the flat and the point? I mean really thick and hard. I understand there is supposed to a fat separation, but this one looks gigantic.

What is the name of the outro song that's playing on this video, also, GREAT VIDEO thank you!

I just watched a brisket made Lao style. Amazing flavors

Hey Harry - I’m from Nashville Tennessee but living in Australia for 6 years - you’re loved here down under. I’ve had about 40 people here subscribe to your channel - they love your videos mate!!

Im in on your channel bro, lets do this!

Do you recommend any knives that you think are the best? Thank you.

Hi Harry, just wanted to tell you Thank You so very much. Followed you tips on brisket and purchased your beef rub and it was Wonderful. My wife even committed on the rub was excellent. Have a great Memorial Day and once again, I appreciate you. Give Mr. Beans a treat for me .

🤔no covering the brisket in mustard prior to rubbing?

Always rinse your meat good under cold running water. Rub your hands over the meat to remove the slime and blood that the vacuum seal has pushed in to the meat, then pat dry.

Hi Harry - great video! I am new to smoking so I have a few questions - would you recommend injecting as well? Also - I’ve seen people resting it in a cooler. Is that necessary?

Just bought my first one last night at Krogers..22pounds..71$. Was92$ ... I'm excited omg

You're monitoring the temp through the hood gauge. Is surface temp better to gauge? Imagine you worked out the hood at 400 equals a surface temp that you want? Awesome video, thanks!

I only cook hot and fast. Learned this from Man Meat BBQ back in 2017 and never looked back. And it's all in the prep and getting the right quality of meat. The only difference I do from what Harry shows here is that I separate the flat and point - that will also expedite the cooking process.

Do not EVER buy a Select brisket. Please! I'm begging you! Listen to Harry and only get Prime! (Or Waygu, but they are insanely expensive)

Great instruction! How often do you spray?

grass fed grass finished is wayyyy better nutrition wise. but yes, flavor is subjective

Can a Oklahoma Joe's offset stick smoker be used instead of the ceramic smoker? would love to do this for the July 4th holiday. BTW, I love that it can be done in 4hrs but that doesn't give me enough time to have a cigar, have a few beers and enjoy my me time lol.

Do you spray your briskets with just water?

Having a Kamodo Joe definitely helps in temp control. Unlike fighting the temp with a cheap side smoker. lol

You are the first Ive seen do a hot and fast brisket video. I did about 3 of them about 10 yeara ago for a party and everyone said they were great! I told a few friends one day when they were talking about a 12 hour 14 hour brisket, how good mine came out and they laughed and doubted. I feel vindicated now.
I used the same techinique, hot and fast till nice dark bark then wrapped for about another hour or so can't recall.
I do occassionaly make some low and slow ones but it's usually just an excuse to play with fire and drink lol.

Harry I’ve watched this a couple times and I do so be a good cook.

You videos make me understand some of the sciences, nuances and feel for my smoking meats. I can't tell you the joy I get making stuff every Sunday. Very cool. Ty fir your videos

Thank you for this video. I’ve never cooked at 400 degrees to start , but I can assure my next brisket I will follow your black belt tips. 👍👍👍

Harry I'm cooking a 8lb brisket. I have a regular BBQ pit. How long should I cook?, what should the internal temperature be? And how hot should temp be?

That's a beautiful piece of meat to throw on the backyard bbq.

Great video viewed many times

Michael Jordan had all the flashy moves, but he never wasted movement. His fundamentals were some of the best.