210F v. 275F Brisket Wrap Temp | Which is BEST? | BBQ Champion Harry Soo SlapYoDaddyBBQ.com

Howdy Harry. So Mr Beans says " it's all great Harry ". I saw this a few years ago and was surprised i hadn't left a comment. Im fond of saying there are a great many paths to the same destination. What's the best way of doing things i leave up to the cook. That said i believe folks to often don't consider what the point of diminishing returns are. I believe you don't rush the meat or the cooker. But when possible i will try to not cook longer than necessary. The longer you apply heat to the meat the harder it is to keep moist. And for me the sooner i can bring the internal temperature to 160°f the better( hot and fast) the better. However i have problems getting my preferred smoker to 350°f or higher so i go with a lower and longer cook. I also pull the meat before hitting 180°f internal. I wrap with foil and place in insulated container ( coolers work great). Not to rest but to finish cooking. The energy is already in the meat. It takes several hours for it to drop to 160°f and that is the bottom range of the rendering of the collagen. So until then it's still "cook". I know you know this but i believe to many folks try to rush the stall not understanding it's the stall where the magic happens. Rush to stall you lesson all your efforts. Oh heck i went long here, sorry. But dang im bored. Have a great day 😊.

Nice Thank You!!!

I'm sorry butvi have what might seem like a stupid question. Did you cook them both unwrapped at 275° for 5 hrs b4 wrapping and cooking for 2 more hrs? I have never successfully made a juicy brisket and want to try again. I just don't want to mess up the much meat again. 3 times was more than enough 😂😂😂😂

Hi Harry. When cooking low and slow on the WSM what time do you start spritzing? Do you leave it alone for the first 4-5 hours before checking if it needs spritzing? Also once you start spritzing how often do you spritz until you wrap? Thanks again for all your bbq knowledge. Love your rubs.

Those smoke rings are insane. I'm binging all your videos as I bravely cook a brisket for the 1st time, on the WSM 18 that you sold me on. 😅 I just got it 2 days ago and have only done hot and Fast Chicken on it so far. Thanks for the amazing content.

what temp do you start to wrap at 160 internal?

When I wrapped in butcher paper it had a few hard corners and had a stickiness to those corners when I finished cooking it. Do you know what I did wrong?

Harry: Great video Thanks for sharing. I have a question. I smoke on a 22" WSM. When I do a brisket, I smoke at 250°F. The problem is my flat always reaches temp before the point does. So I end up over-cooking the flat. My question is: would I get a good product if I cut the flat away from the point and smoke them separately? This way, when flat is ready, I can pull that off independent of the point. Just wanted your advice on this idea.

Your thoughts?

Tommy

Im confused with this video... Isn't it brisket generally cooked at 250F - 275F.

I’m puzzled as to why ambient temperature is a good indication for when to wrap? Isn’t internal temperature a much more important factor across the board, including when to wrap?

So you don’t worry about an internal temp of meat before wrap? You just go off of crust feel? Thank you!💪🏼

Harry! Is that knife legal in California? Nice video sir, thanks for the test. Again, great as always!

Hi Harry..just curious have you ever started a brisket on one smoker and finished on another? Sounds dumb I'm sure but I wondered if I could utilize my Pit barrell cooker and my pellet smoker in the same cook to get a little more flavor.. 🤔

damnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnn....





unexpected

Wow. Isnt it recommended that the meat is done at 205? 210 vs 275?

Dispatch your enemies! 🤣🤣🤣 Thank you for always putting all this information out!

Thanks Harry great work and tips as always….

Wait a sec. So you wrapped them both at @165... then it took the same amount of time(2hrs) to get to 205ish (or probe tender) at a 65 degree difference in oven(smoker) temp? That don't jive. I mean .. maybe you just took the 210 one out way to early? Love your videos Sir!

Harry where do we buy your products on Amazon so you can get credit.
Would like to get your injector and rubs and knife sharpner.

Harry do you have a stuff Hawaii smoke turkey with pine inside and vegetable maybe turkey ground beef.. do you have any recipe like that..

If your conclusion is that 275 post wrap helps the point render fat better, I have to ask: what about the flat? Was flat from the 210 better (and perhaps the 275 drier)? I ask in a 'backyard BBQ' context- not as a competitor.

30 second commercials before the show begins sucks.

What's in the sprayer?

Mr Beans likes the fatty 210 brisket. :D

I think Mr. Beans needed a second sample to be sure

Mr Beans saved the best for last

Mr. Beans knows that it's all good! : )

Mr Beans took the first bite at random and second bite was comparison to see which was better. He made up his mind at that point and chose the 275 as the best and decided to end with the best one lingering in his mouth. Of course he couldn’t waste the second 210 bite, so he ate it as the 3rd bite.

Q39 in KC cooks their brisket hot and fast. It's one of the best briskets I've ever had.

The dog is just wondering where the next plate of brisket is at 🤣

Thx for the video in comparison, I too like big brisket I can’t lie!!!😂😝

I've always wrapped at 275. 210 is NOT enough to hold the heat when wrapped and put into an ice chest to rest. You want that temp at 275 wrapped and resting in an ice chest so that temp SLOWLY comes down before slicing and serving. 210 just does not hold the juice and moisture long enough. Yes, he is 100% correct that it makes a difference in the texture. I've been smoking briskets for 25 years. Always make sure you wrap at the correct temp and let it rest in an ice chest min 2 hours, if not 3. Excellent demonstration.

I have recently purchased a Weber Pellet Smoker. It has the probes you can use in the meat to know where your meat is….I never see you use a probe while cooking and I have not seen a video of your explaining the “non use”! Just wondered!

Nobody is this advanced in the world of BBQ. Thank you, Harry!

Harry Soo is the man. You gotta love his style. He does a great job explaining what he’s doing. I like it

With July 4th around the corner. Most back yard cooks do not have the experience to time a brisket with in 24 hours before guest arrive. Please do a video on how to smoke a brisket 24 house before your guest arrive.

I just did my first brisket on the Smokefire this weekend! Do you find putting the pans below the grates work better than putting the brisket on the top rack with a pan on the main rack?

Thanks for all the amazing content!

With how asymmetrical briskets are, is it really a good control to cut one in half? The two halves seem to be fairly different in shape, which could affect quality I think. Could you maybe get a butcher you know to make sure you get both briskets from the same animal, since each cow has two of them?

I heard some where it’s better to leave a brisket in the freezer for at least 2 months before cooking it. Is that true and what does that do

To dispatch thy enemy, use Dalstrong lol jk

Is the internal temp at 210/275 or is the grill those temperatures?

Can somebody define whether it's a 275 degree cook temperature, or a 275 degree internal temperature, Harry Soo is testing here? I watched the video, and I'm not sure.

When are you going to review that knife?

Mr. Beans put the second 210 bite down and went after the 275deg next... He saw you go back for seconds, and was hoping for the same.

Harry Soo.... the Jimmy Hendrix of BBQ. ;) Rock on brother!

Harry please do a video the way you cook brisket for yourself? How you like it, all the real secrets? Please?

You've had that knife for 7 weeks now, have you had to sharpen it?

Great video. What was the time deference of the cooks between 210 and 275.

Thanks for the info Harry! About how many ounces of wood do you use in an avg brisket?