10 Steps Perfect Texas Select-Grade Brisket | Snows REDO #7 | BBQ Champion Harry Soo

#HarrySoo #SlapYoDaddyBBQ #BBQBrisket
Attempt #7 by Harry to cook a perfect Select Grade brisket with Texas S&P. Click “SHOW MORE” for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to like, subscribe, and hit the Notification Bell for recipes and black belt pitmaster tips and tricks.
Sponsor Harry for access to exclusive BBQ content - / harrysoo
PayPal - [e-mail] or tinyurl.com/fx...
Venmo - @Harry-Soo
DISCLOSURE - Affiliate links below earn small commissions to help support new Slap Yo Daddy BBQ content. Part of net proceeds benefit charities such as Operation Homefront, Save The Children, Operation BBQ Relief, and others. bit.ly/42seaOH
- HARRY’S PRODUCTS & BBQ GEAR -
Harry's Award-Winning Rubs & Sauces: bit.ly/3Z0VQJE
More SYD Products, Training, & Catering: bit.ly/3ZVs4HF
Harry’s Favorite BBQ Gear: bit.ly/3n34quf
Harry's Award-Winning Rubs & Sauces on Amazon: amzn.to/3Zj1Nll
Harry’s Favorite BBQ Gear on Amazon: amzn.to/3KbmtaT
Harry's BBQ Wisdom Tee Shirts: bit.ly/42Fky5r
Harry buys wood chunks from Patty (Incl. Jealous Devil Charcoal): thewoodshedoc....
Dalstrong Knives: bit.ly/3JkQrHE
Thermapen Instant Read Thermometers: bit.ly/3KctXdF
Hassell Cattle Company Meats: bit.ly/3ZQR1TP
Weber Grills: bit.ly/40846Jo
Grilla Grills: bit.ly/3yZFyq1
Pit Barrel Smokers: bit.ly/3nbEjBs
Z Grills: bit.ly/42zDORW
InstaFire: bit.ly/40F3ZoY
Field Company Cast Iron Skillets: bit.ly/42z3rC6
Grill Grates: bit.ly/3n5nLuY
- Grill Grates: Enter Promo Code “SYDBBQ”, without quotes, for 10% off
Hasty Bake Grills: bit.ly/3YYPzOP
- Hasty Bake Grills: Enter Promo Code “HARRYSOO”, without quotes, for 10% off
Snake River Farms Meats: bit.ly/3nqYNWX
- Snake River Farms Meats: Enter Promo Code “SYDBBQ10”, without quotes, for 10% off orders over $99
Grill Armor Gloves: bit.ly/3ZXpNf6
- Grill Armor Gloves: Enter Promo Code “SYD10BBQ”, without quotes, for 10% off
- BBQ CLASSES -
bit.ly/3JnetSt
- RECIPES -
bit.ly/3ZXWAjZ
- VIDEOS -
bit.ly/3LtVUOX
- LINKS -
bit.ly/40hzF36
- SOCIAL MEDIA -
bit.ly/3JqtrHk
- NEW HERE? -
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

[@TheCartajay]

That brisket looked so good I shed a tear

[@SlapYoDaddyBBQ]

Me too! kzbin.info/www/bejne/g3qYcpaKrauEo8k

[@steveno7058]

Wow. This is the best looking select brisket result I’ve ever seen. So juicy.

[@SlapYoDaddyBBQ]

Thanks for watching

[@eriknealson4336]

So...about time to try it with a prime? Keep elevating Coach! Never stop learning.

[@SlapYoDaddyBBQ]

Sure, give it a go and let me know

[@W.Vanderbilt]

At this point, I'm almost certain Harry uses beef tallow as lotion

[@SlapYoDaddyBBQ]

LOL! I will sell my Slap Skin Moisturizer and make a boatload of cash!

[@mrdanieljamestcook]

My wife just told me that's actually a thing and that she does it. Ha.

[@mrfunkybassist]

Harry Soo: Mad scientist of brisket Snow: we just smoke it til it looks good, wrap it and take it off when it has the right amount of jiggle 🤷‍♂️ lol Love it Harry! Keep the info coming!

[@SlapYoDaddyBBQ]

Yes, I suspect that what Clay Cowhill who does Snow's brisket will say to me!

[@johnsmith-sv1vr]

Amazing results Harry. That brisket looks freaking delicious!

[@SlapYoDaddyBBQ]

Thanks John!

[@rexhua4833]

Wow! Congratulations 7👏👏👏👏👏👏👏

[@SlapYoDaddyBBQ]

Thanks

[@michaeldominiquez7253]

The way you turned off the oven off and on how much time between off and on thank you so much for all you do

[@SlapYoDaddyBBQ]

275F for about 2 to 3 hours until bamboo skewer probe tender

[@johnanderson6614]

I sincerely appreciate all the work you do to do these videos. You are the man! Give Mr Beans a hug for me. 🐕

[@SlapYoDaddyBBQ]

You got it

[@ScottysBackYardBBQ]

i remember in the late 70s if you used mustard for a binder they run you out of town lol now its a go to staple. another great video harry. brisket love.

[@SlapYoDaddyBBQ]

Brisket love back at ya Scotty!

[@danielploy9143]

Harry, you sir are numero uno. No one I mean no one is even close.

[@SlapYoDaddyBBQ]

Thanks so much for your support and kind words Daniel! It means a lot to me!

[@rch7957]

Harry looks like you nailed it this time for sure. Thanks for sharing your techniques.

[@SlapYoDaddyBBQ]

Thank you! Cheers!

[@DoubleDEnt]

I mostly cook Walmart briskets because of cost and they come out great. Using your tips, plus a couple of my own I make it jiggle like jello and taste great.

[@SlapYoDaddyBBQ]

Great to hear

[@jasonsams4258]

I appreciate your labors! Thx for the education.

[@dwaynewladyka577]

An outstanding looking brisket. Cheers to you and Mr. Beans, Harry! ✌️

[@SlapYoDaddyBBQ]

Thanks Dwayne!

[@bobbicatton]

Looks fantastic! I'm happy to see your hard work, and detailed process pay off👍 Mr. Beans definitely enjoyed it too!

[@SlapYoDaddyBBQ]

Happy to oblige

[@texasbelliott]

Great job, sir! Thank you for your diligence!

[@SlapYoDaddyBBQ]

My pleasure!

[@aubreyowen5146]

Thanks Harry!! You gave me something to improve my brisket and to experiment with!!

[@SlapYoDaddyBBQ]

Fantastic!

[@GregariousAntithesis]

Now i will have to try it as i have never had juicy success with my briskets.

[@SlapYoDaddyBBQ]

Here are more ideas kzbin.info/aero/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd

[@AntsBBQCookout]

Yes!! I love this series 🙌

[@SlapYoDaddyBBQ]

Thanks

[@805BBQJUNKIE]

Honestly Harry I think that you're a true PIT MASTER I had to watch this video 3 TIMES only because I didn't want to miss anything you said if I can give you 100 thumbs up I would very nice BRISKET 👍

[@SlapYoDaddyBBQ]

Happy to help!

[@TWC6724]

Great job Harry! Looks delicious

[@SlapYoDaddyBBQ]

Thanks!

[@CoolJay77]

Eureka! First of all congratulations for the success The brisket looks awesome! In my personal experience, low marbled briskets dry out on long rests, but you have found a strategy to make it work for the better. You are a master.

[@SlapYoDaddyBBQ]

I humbly try to gain wisdom through practice!

[@timpindell8178]

Outstanding, sir! Will have to try this when stuck with a choice brisket.

[@SlapYoDaddyBBQ]

Give it a go and let me know how it came out

[@aikaterinimak]

I.N.C.R.E.D.I.B.L.E!!!!!!!!! 😍😍😍

[@SlapYoDaddyBBQ]

Barbecue brings people together. It gives the people time to visit with each other more. People just kind of slow down to speak to one another and look at the bright side of life. A lot of people don’t realize what a wonderful feeling that is - Tootsie Tomanetz, Snow’s BBQ

[@RaleighSmoke]

Awesome! These videos have been fun to watch & even better now that beef prices are so high. 🍻

[@SlapYoDaddyBBQ]

I think they are down a bit now at $5:50 for brisket

[@RaleighSmoke]

@@SlapYoDaddyBBQ - That’s probably cheap for California, but still high for the rest of us. You’re used to it. Lol!

[@purpleheartbbq576]

Great info Harry! Thanks for posting.

[@SlapYoDaddyBBQ]

Glad it was helpful!

[@johnosandra]

Stellar Job - as always!

[@SlapYoDaddyBBQ]

Thanks so much! It was fun!

[@butopiatoo]

THIRTY (30) three-oh!?!? Man. It does look tasty 😋

[@yapaul6226]

Im going to try this with turkey

[@mattokeefe691]

Great cook Harry

[@SlapYoDaddyBBQ]

Thanks Matt!

[@tatman8240]

Excellent Man

[@SlapYoDaddyBBQ]

Many many thanks

[@lc2557]

Awesome!

[@SlapYoDaddyBBQ]

Thanks for stopping by Cory

[@southernoutdoors1862]

That was a great run Harry that looks like a prime hahaha 🤣 I picked up a trick using 50/50 mustard and pickle juice and I won’t go back to straight mustard binder It was just way better I can’t explain it but bonded better and a lot more even and produced more even bark the guy I got it from swore by it and IMO he was right

[@SlapYoDaddyBBQ]

I have many a BBQ brother and sister who swear by this method. I think a little vinegar and water makes for more complexity in the crust regardless of the seasoning used.

[@MikeBoardley]

I'd cook a select brisket if it was significantly cheaper than a choice brisket. In Minnesota, Wal-Mart charges $3.96lb for select. Costco charges $3.99lb for choice.

[@SlapYoDaddyBBQ]

Go with what brings you most joy!

[@fk319fk]

My wife and I were shopping and saw several cookbooks. Your episode of "what to do with leftover brisket" came to mind. I was wondering if you have thought about assembling different recipes with your leftovers? Some ideas you present seem very easy while being very different from what we normally make.

[@SlapYoDaddyBBQ]

How about these Frank? Brisket Bunt Burrito - kzbin.info/www/bejne/eX6zZ5efq91_gJo Brisket Mexican Pie - kzbin.info/www/bejne/i5uWm59vhcqbkNU Brisket Sushi - kzbin.info/www/bejne/oGGVoWB5h86rn6s Brisket Cottage Shepherd’s Pie - kzbin.info/www/bejne/g57Sn32sdrForrs Brisket Cottage Shepard’s Pie 2 - kzbin.info/www/bejne/aHPHnJialMqUmKM Brisket Bourguignon - kzbin.info/www/bejne/sKrLk6mZjNSNrcU Brisket Lasagna w Wonton Skins - kzbin.info/www/bejne/boesoX-Yh82km7c Brisket Eggrolls - kzbin.info/www/bejne/b4bIqHuJf96Bb8k Brisket Potato Pie - kzbin.info/www/bejne/l3WWfq18i5hmZpI Instapot Brisket Calderata - kzbin.info/www/bejne/fGrPlZJomr-Zeqs Chicken Fried Brisket - kzbin.info/www/bejne/np-sk6WVqt-WnJI Whole Fried Brisket - kzbin.info/www/bejne/iH_dc4Kup6imetk Crawfish Boil Brisket - kzbin.info/www/bejne/jWmUiHhpm9CahJo Buttermilk Brisket - kzbin.info/www/bejne/rGm5hqutfcdji9k

[@johnsmith-sv1vr]

You should make a cookbook and sell it from your website and youtube. You are super creative.

[@fk319fk]

@@SlapYoDaddyBBQ Can I be so bold and ask that you make a playlist? and perhaps call it "Leftovers"?

[@SlapYoDaddyBBQ]

@@johnsmith-sv1vr Will do!

[@SlapYoDaddyBBQ]

@@fk319fk OK.

[@rodrigocasarez1810]

Yay 😀

[@SlapYoDaddyBBQ]

Yay!

[@jonbuettner270]

I wonder if this would be helpful with doing a choice brisket or no?

[@SlapYoDaddyBBQ]

Prime dropped to $3.48 a lb in Sams this week in Calif. so I prefer to cook Prime instead of Choice. I'm not such a good cook like Clay to get great results from Select.

[@cj2282es]

Hi Harry, I watched your ribeye steak SCA vid and you used Phosphate TR and Accent on your steak before you put your Moola beef rub. Would the phosphate TR and Accent also help a brisket? Thanks for all your help!

[@SlapYoDaddyBBQ]

Yes I will

[@515Hawkeye]

Harry, Denny O here, I'm surprised that there was not so much of a fat thickness line in between the point and the flat!

[@SlapYoDaddyBBQ]

depends on the breed and cow. some have a lot and some have little. Best to have little

[@rickv9251]

I watch you do a test using lard and tallow you pick lard , I wonder if you did another brisket the same way but using lard would it come out even better.

[@SlapYoDaddyBBQ]

yes, lard would be better

[@jonbuettner270]

What does the blooming step do by keeping it out for 4 hours with your rub on it before putting it on the fridge for 8 hours? I might have to try this. The cost of prime and choice is ridiculous now.

[@SlapYoDaddyBBQ]

I think it lets the salt penetrate the microfibrils of brisket protein

[@jonbuettner270]

@@SlapYoDaddyBBQ I might have to try it. The price of brisket is terrible. I either have to learn how to make select taste like prime or start doing poor man’s brisket (Chuck roast).

[@caesar90291]

I read that she goes hot then tapers the temperature down. I think it starts a 300 and finishes in the low 200s.

[@SlapYoDaddyBBQ]

I will have to do a 24 hours at Snows to find out more!

[@thefalsettos]

Awesome work, Harry! I feel like a missed a detail. After the tallow wrap, but before the rest at what temp did you finish cooking the brisket in the oven?

[@SlapYoDaddyBBQ]

275F to finish in the oven

[@thefalsettos]

Thank you, sir!

[@55azguy]

Mr. Beans says, Plate licking good.

[@SlapYoDaddyBBQ]

Mr. Beans is DA BOSS!

[@iDuhTiNpHaN]

What was the finally internal after taking it out the oven after 8 hours rest

[@SlapYoDaddyBBQ]

I don't use internal temp and use a bamboo skewer to gauge doneness.

[@kupua]

Dang another great vid. I wanna try it but lots of details to this cook

[@SlapYoDaddyBBQ]

Labor of love to create a fantastic Select grade brisket!

[@williamstafford7803]

30 hours Harry. Dedication for a select. Well done, but I’ll pop for a choice or prime.

[@SlapYoDaddyBBQ]

Labor of love for mastering a Select grade brisket. I'm quite OCD!

[@williamstafford7803]

@@SlapYoDaddyBBQ Harry and I thank you. Still want you to move to Texas red raider and keep producing these videos. I’ve learned so much from you. Can’t wait for you and Malcolm or Heath to do a video together.

[@SlapYoDaddyBBQ]

@@williamstafford7803 Go Red Raiders!

[@johnosandra]

Harry - how about using the trim the bbq pits are most likely to use? They would leave a hell of a lot of fat on - maybe that translates into more flavour. More beef fat rendering throughout the process cannot be a bad thing - particularly considering the flavour of the pit smoke overall during the cooking process. They are taking a generally far less interpretive and analytical approach - maybe some perspective taking is needed. Just a thought. You definitely have loads more knowledge and ability - if it's not as good, I feel something is being lost. Maybe more simplicity - hard for people like us with passion and analytical brushes.

[@SlapYoDaddyBBQ]

Yes, there are many ways to reach perfection and I plan to try them all as I am a lifelong student of BBQ

[@johnosandra]

@@SlapYoDaddyBBQ Great answer!

[@maicimyoshiki9715]

Like 372 very nice video！😉👍✨

[@SlapYoDaddyBBQ]

Thank you very much!

[@JuanMartinez-df1lc]

It won’t get food contamination if I leave it out for that long and put it in fridge?

[@SlapYoDaddyBBQ]

Watch the internal temps. The danger zone is 40F to 140F. Can be legally out for 4 hours.

[@hoss1hoss701]

Probably a stupid question. During the wrap phase, did you let it get to a certain temperature 195-205 degrees? Or was it strictly 3 hours or until crust was set?

[@SlapYoDaddyBBQ]

I wrap when crust/bark sets. I lock my watch and Thermapen in the drawer as no time or temp is needed

[@hoss1hoss701]

@@SlapYoDaddyBBQ Thank you sir

[@tamalpias]

The amount of money you save from buying select but the tons of added time to me doesn’t justify the savings. I’ll buy prime still. 😊 but if I am desperate Harry I might add a few of the tips you showed.

[@SlapYoDaddyBBQ]

Prime is the way. I concur!

[@redbirdsjunkie]

Hi Harry quick question, I know you prefer to use butcher paper but if/when you use foil do you make a small cut in the foil to let it vent during the resting period inside a cooler? Or will you be fine leaving the foil alone during that whole time, thanks in advance!

[@SlapYoDaddyBBQ]

For comps I use foil. For backyard, either works. After cooking, I cut open the foil to stop residual cooking

[@redbirdsjunkie]

@@SlapYoDaddyBBQ Appreciate it Harry, thank you and Happy Thanksgiving!

[@wesleybreshears7569]

Are you using beef or pork tallow?

[@SlapYoDaddyBBQ]

Beef tallow but pork lard salted is much better results Tallow v Lard Injection @ 101.5F - kzbin.info/www/bejne/onTTiJWMfLefqs0

[@steveno7058]

What if you did this same process with a high prime brisket?

[@SlapYoDaddyBBQ]

I would NOT. TMW (too much work) :-)

[@johnhughes1203]

Does Snow' cookie fat side down?

[@SlapYoDaddyBBQ]

I think it's up

[@javiermedina1812]

🤤🤩🔥💯💯💯🎉🙌🏽🙌🏽

[@jlistetson]

Curious; you didnt inject?

[@SlapYoDaddyBBQ]

Nope. Snows does not inject

[@BrosGrimPunk]

Lord… can’t duplicate when (1) using the wrong cooker, (2) Cooking it upside down, (3) the word “bloom” has never been used in Texas BBQ.

[@SlapYoDaddyBBQ]

Hats off to the grand lady of BBQ, Tootsie!

[@JamesWilson-ds1of]

😋😋😋😋😋😋😋

[@truefirebbq9444]

I don’t think she’s cooking on a pellet oven

[@TWC6724]

She cooks over open coals.

[@SlapYoDaddyBBQ]

LOL! It's a brick offset kzbin.info/www/bejne/g3qYcpaKrauEo8k

[@raymondmeyers8983]

Never wrap a select brisket with paper. Use foil.

[@smokemeateveryday5321]

Seems like the quest for perfect brisket is getting more and more complicated.

[@SlapYoDaddyBBQ]

For Select grade, I had to try and try again. I can do a Choice or Prime fine but the Select was something I needed to master!

[@jlistetson]

First comment! :-)

[@SlapYoDaddyBBQ]

Woo Hoo!