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

#harrysoo #slapyodaddybbq #bbqbrisket
Grand Champion Pitmaster Harry shows you 10 Brisket Fundamentals for those new to barbecue who want to master this challenging cut of beef. This is the gateway primer to Harry’s other advanced BBQ videos. Click "SHOW MORE" for more video links and info
10 Brisket Fundamentals
1. Meat
2. Equipment and Gear
3. Trimming
4. Rub and seasoning
5. Wood and Fire
6. Smoking and cooking
7. Crusting
8. Foiling
9. Mopping
10. Tenderness and doneness
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq

[@funkshow]

Harry Soo is a living example of the American dream. He comes here as an immigrant, wears a cowboy hat, and wins BBQ championships. Keep it up Harry!

[@SlapYoDaddyBBQ]

Thanks for your support and kind words. When I got laid off as a 747 pilot 40 years due to the oil crisis in the 80's with Singapore Airlines, it turned out to be a good fork in the road as I ended up at Texas Tech. My buddies who returned to the airlines after the oil crisis are now out of a job. God bless America and its people during these trying times.

[@johncspine2787]

I was at Tech for music school until 87..just ordered a Kamado Joe 2 coming in a week..! Enjoyed your vid very much, love to you from Utah, if you’re ever out this way, I’ll look you up!

[@RG-du9sr]

That's not a cowboy hat!

[@SlapYoDaddyBBQ]

@@RG-du9sr Ouch! I could only afford a straw hat but have a Stetson now! Yee haw!

[@funkshow]

Rafael Gutierrez I’m from Michigan so I don’t know better.

[@williamhansen3024]

I just cooked my first brisket today. I’ve researched for a couple months and I used Harry’s tips. Had about 15 people at my house. They all loved it. I’m so happy. Thank you Harry. You are the Master.

[@mrgreen6374]

1. Meat- 1:24 2. Equipment- 2:38 3. Trimming- 3:46 4. Seasoning- 8:38 5. Fuel- 13:14 6. Pit- 13:47 7. Temperature Control- 20:00 8. Spraying- 21:52 9. Wrapping- 22:30 10. Tenderness- 23:42 Slicing- 25:40

[@SlapYoDaddyBBQ]

Thanks Mr. Green for providing a TOC!

[@johnnysauseda4913]

From a new brisket cooker I want to say Thank You so very much for sharing your knowledge freely! Very informative! Also thank you for your time in making the video! Thank you sir!

[@SlapYoDaddyBBQ]

You're very welcome Johnny

[@anklebar1]

I’ve watched a ton of these types of videos. This dude gets how to deliver the important info quickly and succinctly. A+

[@SlapYoDaddyBBQ]

Thanks Mac for giving me a passing grade! www.yelp.com/biz/slap-yo-daddy-bbq-diamond-bar

[@marvisgreen74]

Sorry that's explained

[@nelsonerobersonjr7153]

Do you do 1 on 1 training? I can come to you to learn this and other stuff. I’ll buy my own meat when I get there.

[@yeldutss9108]

Keep spreading the love Harry! I’ve made your 3-2-1 ribs for Father’s Day the last two years and they’re always a massive hit the meat falls right off the bone. Tomorrow I’ll be doing two racks of ribs and I’m going to try this method on an 11lb brisket I can’t wait to see how it turns out!

[@SlapYoDaddyBBQ]

Keep spreading BBQ love and do what brings you and your guests most joy

[@oceanriver123]

Harry, You've knocked me out with that black belt move you made with the celery seed. I'm going to try it out. Thank you for all of you videos. I follow your techniques to the t and now my barbecue is amazing according to what my friends and family say. Thank you so much.

[@SlapYoDaddyBBQ]

You are a barbecue hero Mario! Keep spreading BBQ love.

[@swampratt36]

Yep i concur , celery seed is like crack for carnivores ! Leaves an nearly undectable, curious aftertaste ,requiring more tasting ,leading to craving more ! Thanks .

[@SlapYoDaddyBBQ]

You know it man! Thanks for stopping by.

[@KevinPodsaidMusicProductions]

First off, thanks for spreading the BBQ love. Well I watched this video and then smoked my brisket. My wife was like this is probably one of if not the BEST brisket you have ever made😁, so thanks again.

[@SlapYoDaddyBBQ]

Happy wife = Happy life! Glad to hear my tips helped!

[@offdutyagain]

Harry, I learned two important things in your basic class. One, I've been regulating my pit temp backwards and after hearing your explanation, it now makes perfect sense. Two, never thought about putting the wood chunks UNDER the charcoal. Great video and you have another new sub.

[@SlapYoDaddyBBQ]

Thanks Michael for stopping by and supporting my channel

[@josh8494]

I also learned it the other way around. I’m definitely going to give this a try.

[@victorramosjr2239]

Harry I had a question what if you are using a side by side smoker instead of the one you used in this video?

[@JuanCastillo-zy2oo]

Man this is a huge help. I been swing for the fences in the dark.. It's also nice seeing you keep it simple.. Not every one has monster smokers. I use my 26 inch kettle..

[@SlapYoDaddyBBQ]

Hey Juan, it's about the pitmaster and never the pit! :-)

[@markl850]

Hello Harry, Thank you so much for this video. I just purchased my first brisket for this labor day weekend backyard cook. As i have been doing for years, I came to youtube to learn how to best accomplish this. Quickly I came across your channel and by far this is the best "teacher" video I have seen. Especially the "blackbelt tips". Your students are very lucky ! I have much more confidence that this weekend will turn out great. Thank you again.

[@SlapYoDaddyBBQ]

You're very welcome Mark. Feel free to browse my 180 videos 30 Playlists when you have time

[@paulmcdaniels6021]

Thank you so much, I actually have a brisket that I was going to smoke this weekend. This video is absolutely perfect, and lessons from a decorated champion pit boss.... can't ask for more than that.

[@SlapYoDaddyBBQ]

Thanks. Be sure to review my 10+ brisket videos so you can be a black belt in no time. Also I have 140+ videos into 23 Playlists SRF comp brisket - kzbin.info/www/bejne/mZenondsaq58bKs Comp Brisket - kzbin.info/www/bejne/i6CaoJaKqp6iosU Best Brisket Injections - kzbin.info/www/bejne/iKHRenqtadushqM H-n-F Texas Brisket Baby Back M - kzbin.info/www/bejne/bpikiaSlqJKUfqc Coaching brisket - kzbin.info/www/bejne/jonWh6uBbLt8mcU 10 Backyard Fundamentals - kzbin.info/www/bejne/oau6iKOsf6qjmc0 12 H-n-F Fundamentals - kzbin.info/www/bejne/jIaqaoCsqqiKeLM 7 Fundamentals Weber Kettle - kzbin.info/www/bejne/f4PahJ5vZrWai9U Ultra Low Slow - kzbin.info/www/bejne/h5LZh4iml7trm80 $220 Wagyu v $50 Angus - kzbin.info/www/bejne/Z4Okk3-fd82raJI S&P v Moola Rub - kzbin.info/www/bejne/j5zHqmOYq5d9f7c Gold v Black SRF - kzbin.info/www/bejne/jKLUo5ZmnJh9mLM

[@CosmicStargoat]

I never get tired of watching fundamentals. No matter how good we think we are, we are all just one big mistake away from ruining our smoking or BBQ masterpiece. I make mistakes all the time and they are usually mistakes where I break some fundamental rule.

[@SlapYoDaddyBBQ]

Well said!

[@joeh14]

Harry Soo, you’re a genius!!! I’ve done a lot of briskets but never hot and fast. And that simple rub is awesome!!!! I cooked it on my Primo not my backwoods smoker. I’ve watched you cook quite a lot on BBQ Pit Masters. 👍🏼👍🏼

[@BallisticBBQ]

Fantastic video Harry! Very detailed and informative for sure my friend!

[@SlapYoDaddyBBQ]

Hey Greg, we should get together again and cook some briskets! How did the Wagyu come out? Can't wait to see your video.

[@jtanner71]

Bravo Harry, thanks for being so magnanimous with your knowledge....it is greatly appreciated.

[@SlapYoDaddyBBQ]

You're very welsome! Feel free to binge watch my 100 videos when you have time and let others know about my channel. Thanks.

[@wileycoyote4180]

You are the best Harry salute

[@SlapYoDaddyBBQ]

Thanks for your kind words! Thanks for stopping by

[@Mike_The_Hog_A_Nator]

I love basic seasoning, huge oak pit, cook at 275 till internal temp hits 160 in the “Cap”, then wrap her up & crank heat to 300f & cook a few more hours till you can poke with temp probe & she feels like butter 🤷‍♂️ Turns out great every time

[@SlapYoDaddyBBQ]

Amen Mike. Sounds like a great tasting brisket! :-)

[@LassesFoodAndBarbecue]

With one brisket under my belt this video was very informational. Thank you Harry! Had no idea about the wood underneath. Makes complete sense though.

[@SlapYoDaddyBBQ]

Hey Lasse, I show you my black belt tips so you can up your game. I like the challenge of solving problems so I use an engineering perspective in my cooking which sometimes are simple solutions to complex problems such as lack of non-enzymatic Maillard-based browning of amino acids (aka crust) on my brisket! :-)

[@LassesFoodAndBarbecue]

Harry Soo brilliant!

[@victoriapruitt1209]

WOW! You are a Super Pro! Getting Brisket to that at 400 degrees is no joke.

[@dogbugler]

Say hey Black-belt BBQ Master, awesome video. Your easy and precise tutelage is appreciated. I have been doing backyard bbq for 35 years and must say thanks so much. Can't wait to try your quick and easy method. Will wait a few weeks due to work schedule. Bee Well, stay safe from Denton Co. Tx. Regards, dog bugler

[@SlapYoDaddyBBQ]

Hey Doug, thanks for stopping by. I show you H-n-F and L-n-S methods. I have an ultra low slow 21 hour brisket coming soon. Cheers. Harry

[@chado3000]

Dog burger? I wondered where ol shep took off to. I live entirely too close to 820 and 30..

[@imarkwhite8739]

Harry Soo - I didn’t hear any temps to pull and wrap at or times? Can you please share that

[@Forevertrue]

Thanks Harry. A fundamental reminder is always the best. thanks again.

[@SlapYoDaddyBBQ]

You are very welcome. Be sure to watch my other brisket videos when you have time. SRF comp brisket - kzbin.info/www/bejne/mZenondsaq58bKs Comp Brisket - kzbin.info/www/bejne/i6CaoJaKqp6iosU Best Brisket Injections - kzbin.info/www/bejne/iKHRenqtadushqM H-n-F Texas Brisket Baby Back M - kzbin.info/www/bejne/bpikiaSlqJKUfqc Coaching brisket - kzbin.info/www/bejne/jonWh6uBbLt8mcU 12 H-n-F Comp Fundamentals - kzbin.info/www/bejne/jIaqaoCsqqiKeLM 7 Fundamentals Weber Kettle - kzbin.info/www/bejne/f4PahJ5vZrWai9U

[@thomasfernandez251]

Great video!

[@scottking5555]

You inspired me to use jealous devil for the first time....about 2 years ago.....i have literally never gone back to any other charcoal. Jealous devil is the best charcoal...hands down... on the market. Best flavor, highest heat. If I learn nothing else from you, thats the best advice I've ever gotten

[@SlapYoDaddyBBQ]

Thanks Scott hope my other 260 videos have also helped a tiny bit also! My sponsor Jealous Devil will be very happy to know that

[@stm0041]

A big thank you to Harry for this video. I'm 65 years old, cooked many a brisket over the years, none that I have been proud of. I was a cook @ 225 degree forever cook. I watched this video, followed Harry's instructions to the letter and cooked a brisket for our neighborhood get together during Covid 19. I was especially impressed with the wood chunks being used for "doming" the brisket to create bark. My brisket was wonderful and received accolades. Moist, tender and so favorable! Thanks Harry for providing this old man with a method to make mouth watering brisket. I will be repeating the process for years to come. My son asked me to repeat on July 4th.

[@SlapYoDaddyBBQ]

Awesome Steve, I'm just a few years behind you. Keep spreading BBQ 💘

[@stm0041]

@@SlapYoDaddyBBQ This past week I was asked to provide the brisket for one iof our friend's birthday party. I passed praises from guests onto your great advice and recommended they check out your brisket black belt tips for themselves on KZbin.👍

[@SlapYoDaddyBBQ]

@@stm0041 Wow! Happy to hear! Keep spreading BBQ love!

[@jwrosario]

I've never made a brisket. Thanks to you I now have good foundation to start on.

[@SlapYoDaddyBBQ]

Awesome. Here are a few more videos to round out your training my young Jedi Jonathan! kzbin.info/aero/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd

[@dannyhardesty3692]

Very impressed you take the time to answer everybody's questions! A true master! Thank you!

[@SlapYoDaddyBBQ]

Happy to help you master BBQ!

[@anthonyz5671]

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.

[@SlapYoDaddyBBQ]

LOL! I have 50 brisket videos whee I show my black belt tips for the four brisket methods 1. U-LnS, 2. LnS, 3. HnF, 4. U-HnF Please take a look when you have time. Thanks for stopping by! ✋️

[@thesundrinker]

Was fr stressing over all this trimming debate, dudes got a cowboy hat. I’m doing it this way. 🤠

[@SlapYoDaddyBBQ]

LOL!

[@josephs.7496]

Convinced the wife to get a Costco membership just to get prime brisket 😂😂😂

[@t3fLoN77]

Well worth it. That trip to pickup the prime brisket will wind up costing you $300 though, watch.

[@SlapYoDaddyBBQ]

Good for you Joseph!

[@devdoesminecraft]

PK I actually got a 16 lb brisket usda prime from sams club for $40

[@t3fLoN77]

Devinator13 Wow great deal. I just got a 6 lb brisket flat from Staters and paid $50!

[@stephanieford4939]

I wish I had found your video before I cooked my brisket yesterday. Mine wasn’t that flavorful or tender. :( I look forward to trying your fundamental techniques on my next brisket!

[@SlapYoDaddyBBQ]

Oh no!

[@lbertlopez83]

Same here 😂

[@yellowworldwide8410]

@@SlapYoDaddyBBQ spa is cooking

[@anthonyowens1555]

Me and my co worker watch you all the time and I’ve learned so much, thanks my friend

[@SlapYoDaddyBBQ]

Glad to help Anthony!

[@alita1821]

Thank you so much! Idk why i have this random interest in bbq all of a sudden. Lol ive been watching so many channels and videos like yours this past month and i will say i enjoy it very much. I look forward to actually putting what ive leaned to the test one day. Then at family gathering i can teach the men in my family a thing or two about bbq....especially since no women in my family has any idea what this stuff is..lol I have to rinse my meats tho..lol i part raccoon. I just clean my kitchen after i cook, which is what i do every night anyway so no big deal...lol

[@SlapYoDaddyBBQ]

Hey Voila, thanks for stopping by. Since 2008, I've taught 200 classes and 3,000+ pitmasters including many women. I trained the first woman Grand Champion pitmaster in Arizona (Jennifer Duncan - Whiskey Ranch BBQ) and California (Sylvia Curry - Lady of Q). Some of the best I know are women! kzbin.info/www/bejne/a5TUYZ-og5uceqc

[@brannuu]

That's literally me right now

[@davidkelman635]

Watched this on Thursday and bought a 14lb Angus brisket Saturday, thank you for the tips Harry! I took 4 of your tips and added them to the backyard arsenal - celery seed, wood under the coals, wood chunks to prop up the meat, and the higher temp cook (300-350). I had 10 to feed on Sunday so used a trick where I smoked and wrapped on Saturday, cooled it fast under ice and brought back to temp and tenderness Sunday. I didn't spray the meat, forgot. Results were my best ever and I dare say compare favourably with the best I had in Austin or Lockhart on a visit this summer. Thanks again!

[@SlapYoDaddyBBQ]

Keep spreading BBQ love!

[@PcItalian]

I've watched several brisket videos, not that I have issues with mine, but because I'm always trying to up my game. And I found the BASICS to be more informative than any advanced videos I've come across. THANKS for sharing! Now, to watch the rest of your videos ;)

[@SlapYoDaddyBBQ]

Glad you found it helpful. I have 20 how-to cook brisket videos to watch when you have time

[@WhatWhAAAt]

Since I'm here in California quarantined in my house, I decided to tackle a Brisket since I have time on my hands. This video seems like a definitive guide on smoking a Brisket backyard bbq style. I appreciate how thorough you were explaining everything. I have a jar of Skippy and I'm all set! Thanks!!

[@SlapYoDaddyBBQ]

Give it a go and let me know how it came out. When you are bored and have time to learn more, here are more tips SRF comp brisket - kzbin.info/www/bejne/mZenondsaq58bKs Comp Brisket - kzbin.info/www/bejne/i6CaoJaKqp6iosU Best Brisket Injections - kzbin.info/www/bejne/iKHRenqtadushqM H-n-F Texas Brisket Baby Back M - kzbin.info/www/bejne/bpikiaSlqJKUfqc Coaching brisket - kzbin.info/www/bejne/jonWh6uBbLt8mcU 12 H-n-F Fundamentals - kzbin.info/www/bejne/jIaqaoCsqqiKeLM 7 Fundamentals Weber Kettle - kzbin.info/www/bejne/f4PahJ5vZrWai9U Ultra Low Slow - kzbin.info/www/bejne/h5LZh4iml7trm80 $220 Wagyu v $50 Angus - kzbin.info/www/bejne/Z4Okk3-fd82raJI S&P v Moola Rub - kzbin.info/www/bejne/j5zHqmOYq5d9f7c Gold v Black SRF - kzbin.info/www/bejne/jKLUo5ZmnJh9mLM Umami Brisket - kzbin.info/www/bejne/mmq8oouIbsSZn5Y Impossible 2-hour - kzbin.info/www/bejne/jIfWdmljh76MeJo Instapot Brisket Calderata - kzbin.info/www/bejne/fGrPlZJomr-Zeqs REDO 7 Fundamentals - kzbin.info/www/bejne/pHzXoZZ4frOqr6M Brisket Cooked in Butter - httpss://kzbin.info/www/bejne/qnaXZ4p8jL2IepI Brisket Aged in Butter - kzbin.info/www/bejne/g4rQoJaQns2ib7c SRF Gold - kzbin.info/www/bejne/r4ebpmt7lrJ-hbs Chicken Fried Brisket - kzbin.info/www/bejne/np-sk6WVqt-WnJI Whole Fried Brisket - kzbin.info/www/bejne/iH_dc4Kup6imetk Post Oak Brisket WSM-22 - kzbin.info/www/bejne/m53GooKIfbFoqLc Walmart Brisket - kzbin.info/www/bejne/nH22lmmZbK2kZtU Costco v Sams Brisket - kzbin.info/www/bejne/pHKnkmSfiJxpfZY Corned Beef Walmart SmokeFire - kzbin.info/www/bejne/hIS2en6fmNqZgKc Creekstone Brisket Franklin Style - kzbin.info/www/bejne/kGnSkH-sbayNrMk Crawfish Boil Brisket - kzbin.info/www/bejne/jWmUiHhpm9CahJo

[@mckeon1960]

Brisket in Ireland is pectoral and just behind elbow, ago call the flat or short rib, a little different Also hard to get kosher salt is sea salt ok

[@SlapYoDaddyBBQ]

Yes, sea salt is fine to use on brisket

[@mosesthornton3406]

Was gifted an offset smoker for fathers day this year, and I'm about to have my first go at a brisket today. All these videos telling me to baby this thing for 15 hours had me regretting it lol. Thank you so much for sharing this faster technique! Going to follow these instructions as best as I can, and see how it turns out. Subbed, appreciate the info!

[@SlapYoDaddyBBQ]

Yes, on a dare, I did a 14-lb full packer brisket in 2 hours! Impossible 2-hour - kzbin.info/www/bejne/jIfWdmljh76MeJo Here are more when you have time: Playlist - kzbin.info/aero/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd SRF comp brisket - kzbin.info/www/bejne/mZenondsaq58bKs Comp Brisket - kzbin.info/www/bejne/i6CaoJaKqp6iosU Best Brisket Injections - kzbin.info/www/bejne/iKHRenqtadushqM H-n-F Texas Brisket Baby Back M - kzbin.info/www/bejne/bpikiaSlqJKUfqc Coaching brisket - kzbin.info/www/bejne/jonWh6uBbLt8mcU 12 H-n-F Fundamentals - kzbin.info/www/bejne/jIaqaoCsqqiKeLM 7 Fundamentals Weber Kettle - kzbin.info/www/bejne/f4PahJ5vZrWai9U Ultra Low Slow - kzbin.info/www/bejne/h5LZh4iml7trm80 $220 Wagyu v $50 Angus - kzbin.info/www/bejne/Z4Okk3-fd82raJI S&P v Moola Rub - kzbin.info/www/bejne/j5zHqmOYq5d9f7c Gold v Black SRF - kzbin.info/www/bejne/jKLUo5ZmnJh9mLM Umami Brisket - kzbin.info/www/bejne/mmq8oouIbsSZn5Y Instapot Brisket Calderata - kzbin.info/www/bejne/fGrPlZJomr-Zeqs REDO 7 Fundamentals - kzbin.info/www/bejne/pHzXoZZ4frOqr6M Brisket Cooked in Butter - httpss://kzbin.info/www/bejne/qnaXZ4p8jL2IepI Brisket Aged in Butter - kzbin.info/www/bejne/g4rQoJaQns2ib7c SRF Gold - kzbin.info/www/bejne/r4ebpmt7lrJ-hbs Chicken Fried Brisket - kzbin.info/www/bejne/np-sk6WVqt-WnJI Whole Fried Brisket - kzbin.info/www/bejne/iH_dc4Kup6imetk Post Oak Brisket WSM-22 - kzbin.info/www/bejne/m53GooKIfbFoqLc Walmart Brisket - kzbin.info/www/bejne/nH22lmmZbK2kZtU Costco v Sams Brisket - kzbin.info/www/bejne/pHKnkmSfiJxpfZY Corned Beef Walmart SmokeFire - kzbin.info/www/bejne/hIS2en6fmNqZgKc Creekstone Brisket Franklin Style - kzbin.info/www/bejne/kGnSkH-sbayNrMk Crawfish Boil Brisket - kzbin.info/www/bejne/jWmUiHhpm9CahJo Japanese A9 Wagyu - kzbin.info/www/bejne/gniaeHeHqMuNn7s Beef Fat Injected Walmart Brisket - kzbin.info/www/bejne/oJ-sc4yeZp2UqdE Costco Brisket Flat Coffee Chocolate - kzbin.info/www/bejne/g3-ZoZVmrMeAsJI Walmart Brisket Homemade Injection - kzbin.info/www/bejne/ppfGkHh4ZdxjadU Los Angeles Style Brisket - kzbin.info/www/bejne/hl66on2nhr2oZ5Y Huntspoint Wagyu BLOXX - kzbin.info/www/bejne/Z4GzeZmmjryGbaM

[@robertorey3767]

Awesome man. Take the time and enjoy it. I followed his dvise and I’m telling you, brisket is the best. Get a cooler full of beer and chill!!!

[@ddmau7995]

Moses, you can do brisket at 275°even300°. Just watch the smoker maintain temp.I use a tru temp probe with a digital readout( keep it in my pocket)Bluetooth. Wrap@160°back on grill till meat hits 205° rest meat and enjoy 5hrs cooking usually 4 me

[@joanhymer1475]

Just smoked a 9 pound brisket today. 3 hours in an offset smoker at 400 and 3 hours in the oven at 275. It was AMAZING! Thanks Harry Soo!

[@SlapYoDaddyBBQ]

Happy to hear you had a good experience cooking brisket. If you want to learn more methods, here are a few more SRF comp brisket - kzbin.info/www/bejne/mZenondsaq58bKs Comp Brisket - kzbin.info/www/bejne/i6CaoJaKqp6iosU Best Brisket Injections - kzbin.info/www/bejne/iKHRenqtadushqM H-n-F Texas Brisket Baby Back M - kzbin.info/www/bejne/bpikiaSlqJKUfqc Coaching brisket - kzbin.info/www/bejne/jonWh6uBbLt8mcU 12 H-n-F Fundamentals - kzbin.info/www/bejne/jIaqaoCsqqiKeLM 7 Fundamentals Weber Kettle - kzbin.info/www/bejne/f4PahJ5vZrWai9U Ultra Low Slow - kzbin.info/www/bejne/h5LZh4iml7trm80 $220 Wagyu v $50 Angus - kzbin.info/www/bejne/Z4Okk3-fd82raJI S&P v Moola Rub - kzbin.info/www/bejne/j5zHqmOYq5d9f7c Gold v Black SRF - kzbin.info/www/bejne/jKLUo5ZmnJh9mLM Umami Brisket - kzbin.info/www/bejne/mmq8oouIbsSZn5Y Impossible 2-hour - kzbin.info/www/bejne/jIfWdmljh76MeJo Instapot Brisket Calderata - kzbin.info/www/bejne/fGrPlZJomr-Zeqs

[@scottferguson2783]

Harry, I followed this rub recipe and cooking technique exactly, and using the words of my guests, I “knocked it out of the park”. Thanks for sharing that BBQ Love you are famous for.

[@SlapYoDaddyBBQ]

Awesome Scott. Keep spreading BBQ love!

[@kenna802]

Thanks Harry, I've not had much luck with brisket however watching you along with T-roy cooks I'm about to give it another go

[@SlapYoDaddyBBQ]

Feel free to watch my Brisket Playlist for 20 videos to up your game. Ask if you have questions

[@bobsandman4821]

Dang Harry I watched brisket videos all over. Your class breaks down the fundamentals to barney level! Very good very informative class. My hats off to you sir!

[@johncspine2787]

I’ve only done two briskets so far, and anecdotally the celery seed I ground in the first one truly did produce a much more pronounced smoke ring. My problems were temperature and time..low and slow always intersects with bed time, then I’m stuck..they were great briskets, but, I turned them more pot roasty by keeping them at 170 for too long. The first one after smoking and holding I trimmed the too crusty and fatty bits, then simmered with beef broth, red wine and some homemade bbq sauce..truly amazing pulled brisket. Second one I tried a different rub, and injected. Better flavor, more juicy, less smoke ring. You could see the meat plump up on the grill. Same problem though..I cooked for too long wrapped. . I’m trying again...

[@SlapYoDaddyBBQ]

Keep practicing. Rome was not built in one day!

[@deanhubbard9599]

Thank you for all the really good information . I really enjoy you'r videos.

[@SlapYoDaddyBBQ]

Thanks Dean for stopping by

[@sumonhan9602]

That brisket looks so good at the end... I really want to eat some now. ;__;

[@onepomofo]

Kudos to you Harry for knocking that time way down. Me, on the other hand, like to spend 18-24 hours on mine....more drinking time!

[@SlapYoDaddyBBQ]

I will do an ultra low slow brisket video next time for folks who like more drinking time. :-)

[@onepomofo]

You da man Harry! Always enjoy anything you put up. Learned a ton from you.

[@ryankaska9598]

You are da man! TY sir. With this i figured out what i messed up the first time i smoked a brisket.

[@SlapYoDaddyBBQ]

Awesome Ryan!

[@stacieroznovsky2025]

When he added that extra rub to replace what fell off..u know that's brisket passion..

[@SlapYoDaddyBBQ]

BBQ love and the madness of BBQ perfection!

[@mikeb2496]

Your genuine sincerity is great, thanks for the advice. You and Moe are my favorites on BBQ pit masters. Now take down Myron at the next event 😀

[@SlapYoDaddyBBQ]

Thanks Mike for your support and kind words. Hope to run into Moe and Myron again in our travels.

[@derrancannady2726]

Excellent training Harry! Thank you! I am brand new to brisket grilling. This has been an awesome eye opener. I am ready to do this baby!

[@SlapYoDaddyBBQ]

Welcome to my channel!

[@edwardschmitt5710]

"Three hour argument over any technique" lol...every backyard pit master is commenting "how they do it" but THANK YOU!!!!

[@SlapYoDaddyBBQ]

Don't forget Jerry Springer fist fight! Remember for every 3 hours cooking you get 1 hour online so those keyboard cooks need not apply! :-)

[@atomicpunk523]

Harry Soo my favorite is BTU is BTU is BTU 😂

[@fb510m]

I love the basics training! Thank you.

[@SlapYoDaddyBBQ]

Hey Elvis thanks for watching

[@justthinken1]

This is the first time and the last time I watch any of your videos. If I start following your BBQ directions and I get good at smoking meat and if it comes out even half as good as you made in this video, I'm going to smoke meat all the time. And that only leads to one thing, gaining weight. I hope you can understand my dilemma? Man that looks so good.

[@SlapYoDaddyBBQ]

May the BBQ Force be with you my Young Padawan! Obi-Wan-Harry

[@jcschock]

Thank you for going back to basics. This is a great idea for a series of videos. I like the MJ reference to learn and practice the fundamentals of anything that we try to do. I find that I attempt to "get fancy" with technique before I even have mastered the beginning steps. So, thanks for bringing back the basics.

[@SlapYoDaddyBBQ]

Hey John, I find it's good practice to get ready by just focusing on the basics. If this video works out and is helpful, I'll do more "Fundamentals" videos. Thanks for stopping by.

[@adrianlouviere7650]

Harry u r the man

[@josephstewart324]

I'm hooked after just this one video! Thank you for taking the time to go into detail, and explain the reasons why you are taking the steps that you are.

[@SlapYoDaddyBBQ]

Glad you enjoyed it! Here is more when you have time. When done, there are 250+ more across 35 Playlists Playlist - kzbin.info/aero/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd SRF comp brisket - kzbin.info/www/bejne/mZenondsaq58bKs Comp Brisket - kzbin.info/www/bejne/i6CaoJaKqp6iosU Best Brisket Injections - kzbin.info/www/bejne/iKHRenqtadushqM H-n-F Texas Brisket Baby Back M - kzbin.info/www/bejne/bpikiaSlqJKUfqc Coaching brisket - kzbin.info/www/bejne/jonWh6uBbLt8mcU 10 Backyard Fundamentals - kzbin.info/www/bejne/oau6iKOsf6qjmc0 12 H-n-F Fundamentals - kzbin.info/www/bejne/jIaqaoCsqqiKeLM 7 Fundamentals Weber Kettle - kzbin.info/www/bejne/f4PahJ5vZrWai9U Ultra Low Slow - kzbin.info/www/bejne/h5LZh4iml7trm80 $220 Wagyu v $50 Angus - kzbin.info/www/bejne/Z4Okk3-fd82raJI S&P v Moola Rub - kzbin.info/www/bejne/j5zHqmOYq5d9f7c Gold v Black SRF - kzbin.info/www/bejne/jKLUo5ZmnJh9mLM Umami Brisket - kzbin.info/www/bejne/mmq8oouIbsSZn5Y Impossible 2-hour - kzbin.info/www/bejne/jIfWdmljh76MeJo Instapot Brisket Calderata - kzbin.info/www/bejne/fGrPlZJomr-Zeqs REDO 7 Fundamentals - kzbin.info/www/bejne/pHzXoZZ4frOqr6M Brisket Cooked in Butter - httpss://kzbin.info/www/bejne/qnaXZ4p8jL2IepI Brisket Aged in Butter - kzbin.info/www/bejne/g4rQoJaQns2ib7c SRF Gold - kzbin.info/www/bejne/r4ebpmt7lrJ-hbs Chicken Fried Brisket - kzbin.info/www/bejne/np-sk6WVqt-WnJI Whole Fried Brisket - kzbin.info/www/bejne/iH_dc4Kup6imetk Post Oak Brisket WSM-22 - kzbin.info/www/bejne/m53GooKIfbFoqLc Walmart Brisket - kzbin.info/www/bejne/nH22lmmZbK2kZtU Costco v Sams Brisket - kzbin.info/www/bejne/pHKnkmSfiJxpfZY Corned Beef Walmart SmokeFire - kzbin.info/www/bejne/hIS2en6fmNqZgKc Creekstone Brisket Franklin Style - kzbin.info/www/bejne/kGnSkH-sbayNrMk Crawfish Boil Brisket - kzbin.info/www/bejne/jWmUiHhpm9CahJo Japanese A9 Wagyu - kzbin.info/www/bejne/gniaeHeHqMuNn7s Beef Fat Injected Walmart Brisket - kzbin.info/www/bejne/oJ-sc4yeZp2UqdE Costco Brisket Flat Coffee Chocolate - kzbin.info/www/bejne/g3-ZoZVmrMeAsJI Walmart Brisket Homemade Injection - kzbin.info/www/bejne/ppfGkHh4ZdxjadU

[@marleneyabbadoo4542]

Being a member of CBBQA, I've had the pleasure of meeting and learning from Harry. He's a terrific teacher and willing to share all that he has learned. I have a green egg and this is my go to recipe for hot and fast brisket. Got an 18.9 lb USDA Prime brisket from Costco and trimmed it aggressively. Purchase weight was 33% more than the video so I figured it would take a little more time. Used Harry's beef rub and let it set overnight in the fridge. Before cooking I let it sit on the counter for an hour to warm up. Cooked it for 4 hrs at 400 and meat temp measured 145. I diligently spritzed the meat every 30 min with water. Wrapped it butcher paper and foil as Harry instructed, dropped the temp to 300 for 2 hrs and then 250 for an hour. Meat tenderness passed the peanut butter test and temp was 210. It rested for 1.5 hours. Brisket was done on time for dinner. My guests loved it. Thank you Harry for sharing your knowledge.

[@SlapYoDaddyBBQ]

Thanks Marlene for your support and kind words!

[@hoss6048]

That was good for me to watch. I’m a beginner in most aspects and have never cooked a brisket. My goal is to cook a tender, flavorful and juicy brisket. Will a Weber Smoky Mountain give same results? I’m looking to buy a 22” WSM.

[@SlapYoDaddyBBQ]

thanks for watching Aaron. Please see my WSM videow. Any Weber 14, 18, or 22 will get the job done. It's always about the pitmaster and never about the pit! Weber Charcoal Summit 1 - kzbin.info/www/bejne/pHq7eJKvaNmDecWLeber Charcoal Summit 2 - kzbin.info/www/bejne/d3-yZ3SkmJ6LrbOLorld's Smallest Kettle Grill - kzbin.info/www/bejne/ZoeugYmQg86gZsWIamale Pot Smokey Joe - kzbin.info/www/bejne/fqTbn4GOa7GLf5acttp://virtualweberbullet.com/miniwsm.htmlWeber 14 - kzbin.info/www/bejne/q6OVhJudlJqVe5aIurbeque - kzbin.info/www/bejne/qpq4aISin5esesmHetup WSM - kzbin.info/www/bejne/moDGpaFuar5gpM13lean up WSM - kzbin.info/www/bejne/e2ipiH18q8alm5I

[@williamwinn948]

we need more BBQ love Nowadays

[@SlapYoDaddyBBQ]

Keep spreading BBQ love and show more kindness and patience. Elevate your life energy so you can help others elevate theirs. A perfect bite of brisket does wonders to lift someone's spirits even if it is one slice on top of a packet of ramen!

[@D3Musick]

I love chef's that focus on basics, I totally agree with your logic. My only question is: when you use a float board (any board that is not stationary), why you went with wet napkins? I will usually use cling wrap, I used to use either one of my chef rags or paper towels, but my boy showed me cling wrap and I haven't gone back, unless that is my only option. Have you tried that out before, and if so, why do you personally prefer napkins/kitchen paper? Thank you for your time and keep up the great work.

[@SlapYoDaddyBBQ]

I will try your suggestion and use cling wrap next time. Thanks for the tip.

[@clnorris82]

Awesome video with incredible fundamentals. However, do not listen with headphones on. All the tapping on the exhaust cap and intake will have your ears ringing!

[@SlapYoDaddyBBQ]

Sorry about the clanking! Thanks for watching

[@usarmyveteran2211]

I would rate this video=Perfect. I've been pretty good with chicken or pork,but beef has eluded me both in flavor outcomes and tenderness. It's these types of techniques that help the most. Thank You 😁

[@SlapYoDaddyBBQ]

Thanks for watching. Here are more brisket black belt tips Brisket Playlist - kzbin.info/aero/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd

[@usarmyveteran2211]

@@SlapYoDaddyBBQ Thanks For Your Help !!

[@juanresendiz56jr]

Brother Harry I tried the celery seed and this was my best brisket I’ve ever made!! Thanks to you brother!!👏🏻 you da man!! Keep putting out your awesome videos! 💙 all you do to help us regular guys become pit masters!!👏🏻

[@SlapYoDaddyBBQ]

Bravo Juan! Keep spreading BBQ love! Be sure to watch my other brisket videos when you have time. SRF comp brisket - kzbin.info/www/bejne/mZenondsaq58bKs Comp Brisket - kzbin.info/www/bejne/i6CaoJaKqp6iosU Best Brisket Injections - kzbin.info/www/bejne/iKHRenqtadushqM H-n-F Texas Brisket Baby Back M - kzbin.info/www/bejne/bpikiaSlqJKUfqc Coaching brisket - kzbin.info/www/bejne/jonWh6uBbLt8mcU 12 H-n-F Fundamentals - kzbin.info/www/bejne/jIaqaoCsqqiKeLM 7 Fundamentals Weber Kettle - kzbin.info/www/bejne/f4PahJ5vZrWai9U Ultra Low Slow - kzbin.info/www/bejne/h5LZh4iml7trm80 $220 Wagyu v $50 Angus - kzbin.info/www/bejne/Z4Okk3-fd82raJI S&P v Moola Rub - kzbin.info/www/bejne/j5zHqmOYq5d9f7c Gold v Black SRF - kzbin.info/www/bejne/jKLUo5ZmnJh9mLM Umami Brisket - kzbin.info/www/bejne/mmq8oouIbsSZn5Y Impossible 2-hour - kzbin.info/www/bejne/jIfWdmljh76MeJo Instapot Brisket Calderata - kzbin.info/www/bejne/fGrPlZJomr-Zeqs

[@shredzepplinec5874]

The legend Harry Soo!!!

[@SlapYoDaddyBBQ]

Thanks for stopping by!

[@cwhoff290]

Harry you never disappoint! Thanks for the advice

[@SlapYoDaddyBBQ]

Thanks!

[@YoFrankie81]

Thank you for your black belt secrets!!!💯💪🏻

[@SlapYoDaddyBBQ]

You're very welcome. More here SRF comp brisket - kzbin.info/www/bejne/mZenondsaq58bKs Comp Brisket - kzbin.info/www/bejne/i6CaoJaKqp6iosU Best Brisket Injections - kzbin.info/www/bejne/iKHRenqtadushqM H-n-F Texas Brisket Baby Back M - kzbin.info/www/bejne/bpikiaSlqJKUfqc Coaching brisket - kzbin.info/www/bejne/jonWh6uBbLt8mcU 12 H-n-F Fundamentals - kzbin.info/www/bejne/jIaqaoCsqqiKeLM 7 Fundamentals Weber Kettle - kzbin.info/www/bejne/f4PahJ5vZrWai9U Ultra Low Slow - kzbin.info/www/bejne/h5LZh4iml7trm80 $220 Wagyu v $50 Angus - kzbin.info/www/bejne/Z4Okk3-fd82raJI S&P v Moola Rub - kzbin.info/www/bejne/j5zHqmOYq5d9f7c Gold v Black SRF - kzbin.info/www/bejne/jKLUo5ZmnJh9mLM Umami Brisket - kzbin.info/www/bejne/mmq8oouIbsSZn5Y Impossible 2-hour - kzbin.info/www/bejne/jIfWdmljh76MeJo Instapot Brisket Calderata - kzbin.info/www/bejne/fGrPlZJomr-Zeqs

[@ericjohnson9080]

Since I have discovered hot and fast brisket I will never go back to low and slow. Great tips on kamando heat management.

[@SlapYoDaddyBBQ]

Feel free to browse my many ways to cook brisket including a 2-'hour 14-lb one!

[@staydiesel3213]

Why so? Isn’t the good ol Texas style bbq is steady and slow. I mean I’m far from being like Harry Soo . But my question is why?

[@ericjohnson9080]

For me the reason why is time. I usually don't have 12 hours to hang around the cooker. 5 or 6 hours is much easier to find that time. With very similar results I find. I recommend to try it!

[@specialized8433]

@@ericjohnson9080 I’m trying this next weekend!! So exited I don’t have to drink beers and bullshit all day. Wait.....yep still going to try it. Lol

[@russellstarr9111]

I only did a brisket once a long time ago. It wasn't great. Thanks for showing me how to do it right.

[@SlapYoDaddyBBQ]

Any time!

[@brandonmiller994]

Thank you! Just made my first brisket and I wish I had seen this first! Thank for sharing your wisdom :)

[@SlapYoDaddyBBQ]

You are very welcome Brandon!

[@djbone604]

7:05 "Remember when Harry ups his game...he's gonna up your game" .....subscribed! 🇨🇦

[@animaysh]

Exactly what I did. This is loaded with info for a brisket newb like myself.

[@bobbysands5385]

Thanks for sharing your expertise!

[@SlapYoDaddyBBQ]

Glad it was helpful!

[@CaptCutlass]

@HarrySoo Absolutely great video! I've always admired your work as I'm a self taught, budget cook myself (videos or articles). I like to experiment with many things in and off the cooker!...anyhow, was the total brisket cook 4- 4.5 hours not counting the rest period? Thanks Harry... can't wait to look into your product lines!

[@SlapYoDaddyBBQ]

There are many ways so here are some SRF comp brisket - kzbin.info/www/bejne/mZenondsaq58bKs Comp Brisket - kzbin.info/www/bejne/i6CaoJaKqp6iosU Best Brisket Injections - kzbin.info/www/bejne/iKHRenqtadushqM H-n-F Texas Brisket Baby Back M - kzbin.info/www/bejne/bpikiaSlqJKUfqc Coaching brisket - kzbin.info/www/bejne/jonWh6uBbLt8mcU 12 H-n-F Fundamentals - kzbin.info/www/bejne/jIaqaoCsqqiKeLM 7 Fundamentals Weber Kettle - kzbin.info/www/bejne/f4PahJ5vZrWai9U Ultra Low Slow - kzbin.info/www/bejne/h5LZh4iml7trm80 $220 Wagyu v $50 Angus - kzbin.info/www/bejne/Z4Okk3-fd82raJI S&P v Moola Rub - kzbin.info/www/bejne/j5zHqmOYq5d9f7c Gold v Black SRF - kzbin.info/www/bejne/jKLUo5ZmnJh9mLM Umami Brisket - kzbin.info/www/bejne/mmq8oouIbsSZn5Y Impossible 2-hour - kzbin.info/www/bejne/jIfWdmljh76MeJo

[@Jelliott424]

He's right there's always a 3hour argument over any BBQ tip

[@SlapYoDaddyBBQ]

Sometimes we also have a Jerry Springer fight too. :-)

[@Badacedeerkilla]

Great advice. Great simple rub. Delicious. Thank you.

[@SlapYoDaddyBBQ]

You're very welcome!

[@neslocs1919]

Hello Harry, I imigrated from Australia and thought I knew how to Barbecue..... wrong. Your video series has open a whole new world, awesome, easy to follow and the results are fantastic. The family has asked for another. Love your teaching technique. The idea to put your wood at the bottom of your charcoal was a huge Ah Ha.

[@SlapYoDaddyBBQ]

How'dy mate. I have numerous Grand Champion students from Perth, Melbourne, Brisbane, and Sydney from my classes down under. Hope to meet you in one of my future US classes.

[@MrJohnsoncj99]

Thanks for the tips on preparing a "quick" backyard brisket. After roughly 3 hours on the grill at 400, how long can I expect it to take after wrapped and placed in a reduced heat oven? I know you said to gauge doneness with the bamboo skewer AND a meat thermometer, but I sure don't want to keep opening the oven to poke it with the skewer. Thanks again for sharing your skills!!

[@SlapYoDaddyBBQ]

Check after 2 hours foiled in a 275F oven. You can get 5 pokes out of a single hole in the foil if you go N S E W and down the middle of the hole

[@MrJohnsoncj99]

@@SlapYoDaddyBBQ Thanks again!

[@terridawson3105]

Thank you for sharing this video. I’m attempting my first smoked brisket tomorrow and getting ready today! Your video was invaluable. Sending my husband to the store for a bottle sprayer and celery seed!! LOL. Thanks!!!

[@harsoo]

@@terridawson3105 best of luck!

[@peterkizer6163]

I have never done brisket, so thank you very much for the fundamentals. The weekend is coming...!

[@SlapYoDaddyBBQ]

Yes, give it a go and let me know how it came out. I have more videos to get you to black belt level! :-) SRF comp brisket - kzbin.info/www/bejne/mZenondsaq58bKs Comp Brisket - kzbin.info/www/bejne/i6CaoJaKqp6iosU Best Brisket Injections - kzbin.info/www/bejne/iKHRenqtadushqM H-n-F Texas Brisket Baby Back M - kzbin.info/www/bejne/bpikiaSlqJKUfqc Coaching brisket - kzbin.info/www/bejne/jonWh6uBbLt8mcU 12 H-n-F Fundamentals - kzbin.info/www/bejne/jIaqaoCsqqiKeLM 7 Fundamentals Weber Kettle - kzbin.info/www/bejne/f4PahJ5vZrWai9U Ultra Low Slow - kzbin.info/www/bejne/h5LZh4iml7trm80 $220 Wagyu v $50 Angus - kzbin.info/www/bejne/Z4Okk3-fd82raJI S&P v Moola Rub - kzbin.info/www/bejne/j5zHqmOYq5d9f7c Gold v Black SRF - kzbin.info/www/bejne/jKLUo5ZmnJh9mLM Umami Brisket - kzbin.info/www/bejne/mmq8oouIbsSZn5Y

[@johnbrian118]

26:23! Whatdahell! mmmmm...... so realistic...

[@qfunk007]

Making brisket for the first time ever and feeling really confident. Can't wait to share pictures of the finish product. Thank you Harry Soo!!

[@SlapYoDaddyBBQ]

Good luck!

[@aaronkarr9430]

Thanks for the tip on using butcher paper and foil for the wrap! I used that today with a chuck roast (pulled and made street tacos) and it worked great. The bark stayed much more intact with paper against it but with the benefits of a quicker wrap time that foil gives you. I would like to see you do a smoked chuck roast video.

[@SlapYoDaddyBBQ]

Will add that to my long list of videos to be done!

[@Hieroglyph777]

I like this, its not a super-all-day cook and still looks great and i'm sure it tastes great, not knocking Franklins bbq brisket as his looks great too, just nice to know you can actually cook a brisket and turn it into something special without it taking all day, good vid man.

[@SlapYoDaddyBBQ]

Thanks See my Brisket Playlist for 15 other ways including a 2 hour fast cook

[@johnthompson7451]

Are you spraying water to get the crust and bark? Thx for a great video!

[@SlapYoDaddyBBQ]

Smoke ring. See my Science of Smoke Ring video.

[@MtnBadger]

About time someone put out the right, complete, simple, basic info. Thanks, Harry!! Here's a couple "black belt" tips for the viewers (and you... ;) ) You mentioned the pathogens on the brisket (and other meats like chicken or anything cryo-packed). There's an answer... Go to Home Depot or Lowe's and get a bottle of "food surface sanitizer." It comes in a gallon bottle, often with a sprayer included. Or get a good spray bottle, too. Anytime you're done prepping meat (Try to prep veggies first, meats last), spray down your sink, counter and any prep surfaces with a covering spray of surface sanitizer. You can tell where you've sprayed as it has a slightly pinkish color, then let it dry. Whenever you're done cleaning your kitchen for the day, give the sink and/prep surfaces a spray and just leave it. The next day, there's virtually no trace. If you're going to use the kitchen again shortly, give it 20min. or so, just make sure it's dry, then just wipe down any residue with a paper towel or clean cloth. This is the stuff butcher shops and the grocery store's meat dept. use at end of day to sanitize the all their prep surfaces. Tip # 2... You're right about your Forschner knife. There is a big push right now, convincing home chefs to rush out and spend $500, or more, on three or four knives. There's no need to spend $300 on a chef's knife if you just want a tried and true quality knife, the best knife for your money is undoubtedly Forschner. Made in Germany with great, German steel. There are three iterations of Forschner knives. They are either marked Forschner, Forschner/Vitorinox or simply Vitorinox, the same people that make the Swiss army knife. Be it Forschner or Vitorinox, they're great quality and make everything from a 6" paring knife to 14" simitars and great cleavers. You can find an 8" chef's knife on line for about $40-$45. They come with either traditional, rosewood handles (which I have), which are beautiful but require some TLC (no dishwasher) and the NFC, food safe handles (will survive a dishwasher but isn't good for the steel), which are made for hard use in butcher shops and restaurants... Or your home if you aren't into aesthetics. Forschner has been around for ages and merged with Vitorinox. The knives that say JUST Forschner (look on Ebay, I found a collectable, never used, still in shipping sleeve, 6 PC., non-serated, rosewood handled steak knife set for around $65. They're gorgeous!) are sought after as they have a little thicker/better steel and keep an edge longer, in my experience, however the newer, Vitorinox knives are just fine. They're still the best professional grade knife at that price range you're going to find. Sorry for all the words but your demonstration touched on a couple key, basic topics, the theme of your video. :)

[@SlapYoDaddyBBQ]

Thanks for sharing your knowledge. If you are interested there are 170 food safety videos on the USDA Food Safety channel. I'm a ServSafe certified food manager and I teach food safety as Lesson 1 in my classes. kzbin.info/www/bejne/jp7CiWiCf9KlmNk

[@MtnBadger]

@@SlapYoDaddyBBQ Good to know. :) I thot I'd share for your viewers, not enough people know about basic food safety. I still like your Forschner/Vitorinox knives. ;) Happy cooking!

[@happilyvermiculating]

Love this fundamentals series, I come back to this after a few cooks and pick up tips. Awesome work!

[@SlapYoDaddyBBQ]

Welcome back Allen! Hope the cook went well!

[@hmoobshow2482]

When you wrap and put into the oven, what temp you run the oven on or put in high setting for broil?

[@SlapYoDaddyBBQ]

I like 275F in the wrap phase

[@farkas480]

What was the total cook time? About 3 hours at 400 to set bark, how long wrapped to finish?

[@SlapYoDaddyBBQ]

Another 2-3 hours @ 275F depending on the size of your brisket and the grade

[@adrianbarco3128]

Kept on scrolling till I found the answer @ harry soo @ freddy twotimes , awesome

[@thomaskarkar417]

@@SlapYoDaddyBBQThank you , the total time should at the top of the comments

[@SlapYoDaddyBBQ]

@@thomaskarkar417 One of the main reason why my students are successful and win Grand Championship is I teach them NOT to follow time nor temperature. Cook using science and remember that BBQ is ready when it's ready so don't hurry. It's a three-step process to awesome BBQ: 1) cook until crust sets regardless of time, 2) wrap in foil or butcher paper, and 3) remove from heat (smoker or oven) when probe tender. BBQ is like playing golf. You can play the course on Monday and get a certain result. When you play the same course on Tuesday, the number of strokes and time to play the game is not the same as the first day so specifying time is not as crucial than ensuring that every hole is played properly. Good BBQ is like playing a perfect round of golf. Pick the right meat (genetics, shape, size, symmetry, striations), trim and fabricate properly, apply injection and rub, marinate, set up smoker with the right wood, thermodynamics, drafting and venting; cook until crust sets. Apply right amount of atomized liquid to aid the Maillard Reaction, wrap at the perfect moment to render the connective tissue with mop of your choice; apply BTU until check with bamboo skewer for the perfect moment to remove. Notice there is no time nor internal temperature in my process. This was good enough for 100+ first places including KCBS 1st Place USA Ranchers Reserve Beef Cup. I share my tips and tricks and hold nothing back because I want you to be successful and become an ambassador of BBQ love! Cheers, Harry www.slapyodaddybbq.com/contests/awards/

[@acmestrategist]

Harry So

[@benzuckerman]

BEAUTIFUL FINISHED PRODUCT! Congrats! I do a slow-cook method, but I now want to try it your (four hour) way. Thanks for sharing!

[@SlapYoDaddyBBQ]

Super! Let me know how it came out

[@adamstone6238]

What do you spray the brisket with? Water?

[@SlapYoDaddyBBQ]

Yes, I use only water and have won all my 1st place brisket awards using plain ol water. Less is More. Thanks for stopping by. Be sure to watch my other brisket videos to up your game. SRF comp brisket - kzbin.info/www/bejne/mZenondsaq58bKs Comp Brisket - kzbin.info/www/bejne/i6CaoJaKqp6iosU Best Brisket Injections - kzbin.info/www/bejne/iKHRenqtadushqM H-n-F Texas Brisket Baby Back M - kzbin.info/www/bejne/bpikiaSlqJKUfqc Coaching brisket - kzbin.info/www/bejne/jonWh6uBbLt8mcU 12 H-n-F Comp Fundamentals - kzbin.info/www/bejne/jIaqaoCsqqiKeLM 7 Fundamentals Weber Kettle - kzbin.info/www/bejne/f4PahJ5vZrWai9U

[@RRdispr]

Hey Harry, Besides the boning knife, what's a good meat slicer knife? I like the one you used, any recommendations??

[@SlapYoDaddyBBQ]

Hey Kenny: I have several knives I like and they are on my Amazon store page - tinyurl.com/yb9o526a Also, feel free to watch my knife videos Best Pitmaster Knives - kzbin.info/www/bejne/iIPEo3WNrsyfra8 Knife sharpening - kzbin.info/www/bejne/lZDRY3-qftN5gbc Whetstone sharpening - kzbin.info/www/bejne/m5DGZJV5Z7xrbNk

[@robbmichaux5990]

A sharp one be best

[@andrelamontagne8043]

The one that feels good in your hand and has some flexibility.

[@williamhetherington6810]

Great video first time I've ever used celery seed

[@SlapYoDaddyBBQ]

Hope you enjoy

[@mwolkonsky]

I'm so excited! My brisket bark is great and I'm finishing it off in the oven. Your videos have given me so much cooking confidence with the tougher cuts of meat. Thanks for the links to the chimichuri. I'll also return for some tri tip videos. Thanks for sharing open source information for BBQ Love. Sincerely, Martha

[@SlapYoDaddyBBQ]

Hope your brisket comes out well Martha!

[@mwolkonsky]

Harry Soo I was great! Sliced, vacuum packed for later too.

[@chrisallen8583]

@@SlapYoDaddyBBQ thoughts on finishing on an electric roaster oven? you know like the ones used for turkeys around holidays? Im thinking of smoking then finish to temp in electric roaster.

[@SlapYoDaddyBBQ]

@@chrisallen8583 that should be fine as BTU = BTU = BTU!

[@yellowworldwide8410]

@@SlapYoDaddyBBQ “

[@terryprevost1527]

Harry, I just used this video and a couple of your others to do my first cook ever with a Costco prime brisket on brand new Rec Tec 700. Used your Dalmatian plus celery seed rub on one half and some Rec-Tec rubs on the other. Cooked fast and hot and it turned out great!! Family preferred your recipe!! Thank you for all you do and are doing!! As a retired AF aviator (B-52s) and I read you were a pilot, I can relate to how you apply the same kind of discipline aviation requires to your barbecue, never straying from the basics. I “spread some love” sharing brisket with 3 neighbor families and without your example, would never have had the confidence to do this. THANK YOU!!! I hope you will continue posting videos, even if you decide to trim back. My best to you!!

[@SlapYoDaddyBBQ]

Happy to hear. If my content is helpful, please consider Patreon.com/HarrySoo for exciting new exclusive content

[@jzs05stanggt1]

Looks amazing. Thanks for the video.

[@SlapYoDaddyBBQ]

Thanks for watching!

[@marc82much]

Harry, did I miss it? What do you spray it with?

[@SlapYoDaddyBBQ]

I use water. You can use other products too like beef broth, Worcestershire, soy sauce, apple cider, etc.

[@jamesellsworth9673]

Where can I purchase your shaker? What might be the best second choice shaker?

[@SlapYoDaddyBBQ]

www.amazon.com/Cambro-Manufacturing-96SKRC135-Camwear-Shaker/dp/B015HJRGHI/?ref=exp_inf_pl_influencer-2e55962b

[@jamesellsworth9673]

@@SlapYoDaddyBBQ Thanks.

[@thehappygnome]

Glitter bomb

[@SlapYoDaddyBBQ]

You can get it on my Amazon page. Lots of goodies that have been torture tested by me tinyurl.com/y7m5xsab

[@kirtmartin5705]

At any Restaurant Supply Store

[@95Eg6SoCal]

I need to try this on my second brisket. I’m new to this smoking meats world.

[@SlapYoDaddyBBQ]

Thanks for stopping by. Here are more videos on brisket SRF comp brisket - kzbin.info/www/bejne/mZenondsaq58bKs Comp Brisket - kzbin.info/www/bejne/i6CaoJaKqp6iosU Best Brisket Injections - kzbin.info/www/bejne/iKHRenqtadushqM H-n-F Texas Brisket Baby Back M - kzbin.info/www/bejne/bpikiaSlqJKUfqc Coaching brisket - kzbin.info/www/bejne/jonWh6uBbLt8mcU 10 Backyard Fundamentals - kzbin.info/www/bejne/oau6iKOsf6qjmc0 12 H-n-F Fundamentals - kzbin.info/www/bejne/jIaqaoCsqqiKeLM 7 Fundamentals Weber Kettle - kzbin.info/www/bejne/f4PahJ5vZrWai9U Ultra Low Slow - kzbin.info/www/bejne/h5LZh4iml7trm80 $220 Wagyu v $50 Angus - kzbin.info/www/bejne/Z4Okk3-fd82raJI S&P v Moola Rub - kzbin.info/www/bejne/j5zHqmOYq5d9f7c Gold v Black SRF - kzbin.info/www/bejne/jKLUo5ZmnJh9mLM Umami Brisket - kzbin.info/www/bejne/mmq8oouIbsSZn5Y Impossible 2-hour - kzbin.info/www/bejne/jIfWdmljh76MeJo Instapot Brisket Calderata - kzbin.info/www/bejne/fGrPlZJomr-Zeqs

[@tedkstudio]

No water pan? Does spraying it account for the water pan?

[@SlapYoDaddyBBQ]

no water so the crust forms better and faster. the water is for the smoke ring formation and to help keep the brisket moist

[@orange9807]

#2019 Squad

[@josh8494]

Hi Harry. Great video. I’ve been smoking for a lot of years and still learning new ways. I’ve never done a fast brisket before but definitely going to give it a try now. I’m running a side fired pit so it will be a little different since I’m burning logs but I’m really excited to give it a go. As far as the three hour arguments, I just walk away. BBQ is fire and meat. If you put the two together in the right combination and it tastes good in the end then you did it right. I’ll talk technique all day with anyone who’s passionate about it, comparing techniques and discussing seasoning, trimming, etc., but if the meat comes out right in the end then you can’t tell someone they did it wrong. Thanks for the great video. I’m definitely a new sub now.

[@josh8494]

Tried fast brisket yesterday. Durned out moist and tender. I am going to play around with temps a bit because I thought the meat came out a little less flavorful than usual. I did my normal rub but the smoke flavor did not seem to penetrate very deeply into the meat. I used oak logs so I don’t tend to get overwhelming smoke flavor but this time it seemed to be on the surface and not to far in. Maybe a 300 degree burn with a few more hours on the cook will get what I want. Perhaps even do an injection (gasp!). Anyway, still a great video and the technique is good. I will continue to play around with it and see what happens. Well, back to the store for more meat...

[@ABESLIN]

From my ❤ to yours, U are the best.

[@SlapYoDaddyBBQ]

Love back to you Herman Orquiz! Keep spreading BBQ love in this world and the little boomerangs will come back and hit you on the side of your head much bigger than you can possibly imaging. I'm living proof that love makes the barbecue smoke go around.

[@belindahendrick7756]

I just bought my first smoker and looking forward to learning. I'm glad I found you. Thanks for sharing!!!

[@SlapYoDaddyBBQ]

You'll be a black belt in no time. I trained many women grand champion pitmasters the past 10 years. kzbin.info/www/bejne/a5TUYZ-og5uceqc More brisket black belt videos to watch when you have time Belinda SRF comp brisket - kzbin.info/www/bejne/mZenondsaq58bKs Comp Brisket - kzbin.info/www/bejne/i6CaoJaKqp6iosU Best Brisket Injections - kzbin.info/www/bejne/iKHRenqtadushqM H-n-F Texas Brisket Baby Back M - kzbin.info/www/bejne/bpikiaSlqJKUfqc Coaching brisket - kzbin.info/www/bejne/jonWh6uBbLt8mcU 12 H-n-F Comp Fundamentals - kzbin.info/www/bejne/jIaqaoCsqqiKeLM 7 Fundamentals Weber Kettle - kzbin.info/www/bejne/f4PahJ5vZrWai9U