Brisket Wrap Test | Foil, Butcher Paper, Naked | BBQ Champion Harry Soo SlapYoDaddyBBQ.com

[@77Brainfreeze]

Harry: If you made it this far in the video it's because you want all the black belt tips and tricks. Me: Just waiting for beans. :)

[@SlapYoDaddyBBQ]

Mr. Beans needs his own channel!

[@victorbitter583]

Was just about to comment the same. Still love ya Harry. cheers.

[@kevinpeterson4710]

I'm glad he had a little extra at the end. He had to wait so long for it!

[@markennes5208]

Harry - thank you for all the generous sharing of your expertise, experience, and time. You are making the world a better place. :-)

[@SlapYoDaddyBBQ]

My pleasure!

[@rch7957]

Thanks for the test Harry. Did this myself about a year ago and had the same opinion. I wrap my briskets with foil but do use paper on beef ribs.

[@SlapYoDaddyBBQ]

Good stuff

[@mikeknop6067]

I ordered your brisket rub can’t wait to try it thanks

[@SlapYoDaddyBBQ]

Awesome! Thank you!

[@segovia8491]

Best brisket, tender and juicy, is always foiled.

[@SlapYoDaddyBBQ]

LOL! That's a 3-hour argument and Jerry Springer fist fight!

[@jeffbise4977]

Awsome as always cant get enough of your tips and tricks and mr beans

[@SlapYoDaddyBBQ]

Glad you like them!

[@brad_neal]

Harry - I love your channel! You are so down to earth about the basics of BBQ (as well as the science!). And, you seem like a really nice guy - wish you were my neighbor. We just moved to TX in September, and loving it! Thanks again for your great videos and your willingness to share.

[@SlapYoDaddyBBQ]

Glad you like them Brad! I have lots of friends in Texas and Midland, Lubbock, Dallas, Houston are my frequent stop overs. Guns Up from a Red Raider!

[@brad_neal]

@@SlapYoDaddyBBQ New house in Celina should be in by April 1. Come on over! We can order out pizza! ;-)

[@camblinmartin3226]

BLACK BELT!! Outstanding job Harry. A video on multi stage cook would be fantastic. 👍🏻

[@SlapYoDaddyBBQ]

Will do!

[@notsodelusional]

Mr. Beans needs a crown or something for those times when he is judging bbq. Great and informative video. Thank you!

[@SlapYoDaddyBBQ]

Thanks for watching!

[@rodrigocasarez1810]

Thanks for putting in the science for us! 💻💡🍖🍻 I use the foil on a Weber kettle hot and fast like I learned from you and it even works great in cold weather. I’m cooking a brisket this weekend it will be 0 degrees below zero in Fargo North Dakota. Congrats on your steak rub progress looking forward to buying it the moola beef rub is my personal favorite on beef. Thank you for all the black belt tips. Mr. Beans is awesome!

[@SlapYoDaddyBBQ]

Stay warm!

[@AlbertoGonzalez-tc2ju]

Absolutely hands down best bbq chef on KZbin, you make it look simple!!! But actually your info and the way you deliver the content is. I guess what I’m trying to say, you make bbq fun and simple!!!🤟🏽👊🏾

[@SlapYoDaddyBBQ]

Wow, thank you Alberto for your kind words and support!

[@rogercowart2493]

Great video and instruction,,,,,I love your videos....thanks for so much for sharing and best regards to you and Mr. Beans 😉

[@gregh2880]

I like THE, detailed explanations of THE, different wraps. As always, thanks Harry. You got me hooked on my WSM!

[@SlapYoDaddyBBQ]

Glad you liked them!

[@sting1111]

I was hoping for a random taste test and then you reveal the result on camera. But this is a fantastic video from a professional. Thank you!

[@SlapYoDaddyBBQ]

Thanks for watching. Feel free to browse my 50 how-to brisket videos when you have time

[@reggiemurphy1523]

I watch this channel to see good cooking and Beans enjoying it! LOL

[@SlapYoDaddyBBQ]

Love that Reggie!

[@jarrodnorris8727]

Thankyou Harry, I'm late to your channel (only just learning to Smoke to be honest). I find your style very engaging easy to understand and informative.

[@SlapYoDaddyBBQ]

Welcome aboard! Feel free to browse my 400+ videos when you have time. If you like brisket, I have a few brisket videos 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 Costco Brisket Flat Coffee Chocolate - kzbin.info/www/bejne/g3-ZoZVmrMeAsJI Walmart Brisket Homemade Injection - kzbin.info/www/bejne/ppfGkHh4ZdxjadU Walmart Beef Fat Injected Brisket - kzbin.info/www/bejne/oJ-sc4yeZp2UqdE Los Angeles Style Brisket - kzbin.info/www/bejne/hl66on2nhr2oZ5Y Huntspoint Wagyu BLOXX - kzbin.info/www/bejne/Z4GzeZmmjryGbaM Brisket Throwdown GMG v Weber EX6 - kzbin.info/www/bejne/mHmzk2tpdrCYopo Comp brisket in OVEN - kzbin.info/www/bejne/ZoLcl596pdOghNU Comp brisket Oven TRAILER - kzbin.info/www/bejne/eaDUmZWPYsd-bbM Grass Fed v Grain Fed Brisket - kzbin.info/www/bejne/qIutgn6taamFe7c Pt. 1 Snows Tootsie Brisket - kzbin.info/www/bejne/rZyXYXttqL5jnLM Pt. 2 Snows Tootsie Brisket - kzbin.info/www/bejne/l5iWpneYhMypgas Pt. 3 Snows Tootsie Brisket - kzbin.info/www/bejne/nInRc5SZbNKtpKc Pt. 4 Snows REDO Brisket - kzbin.info/www/bejne/h3mQpKSVn56efbc Birria Brisket Tacos - kzbin.info/www/bejne/baGTZJKfnaZ3gNU 80-clove Garlic Brisket GIVEAWAY - kzbin.info/www/bejne/mmXYdpuIibCEn80 Beef Clod - kzbin.info/www/bejne/invCf3VvbtqfiNU Canadian Brisket - kzbin.info/www/bejne/bHfLkGSonrBofKM HnF v LnS Prime Choice Select - kzbin.info/www/bejne/jqvKiHaqZtSFfpo Hasty Bake #3 Brisket Snake- kzbin.info/www/bejne/o5XKd5Rqdpirn6c Brisket Wrap Test (foil, paper, nowrap) - kzbin.info/www/bejne/jHjQfKCQoqqSeLc Brisket Multi-Stage Hack GMG - kzbin.info/www/bejne/onWXpICteLCGlbs Insane Smoke Ring EX6 - kzbin.info/www/bejne/rYeqlaumeJqflac Pitts & Spitts #3 Competition Brisket - kzbin.info/www/bejne/bqqbnJSmbbiWpK8 Buttermilk Brisket - kzbin.info/www/bejne/rGm5hqutfcdji9k Brisket 1 Tallow Wrap - kzbin.info/www/bejne/jpzElIeKe8iXgJY Brisket 2 Tallow Wrap V Mop - kzbin.info/www/bejne/mHTQnY2Ag6qhp7M Brisket 3 Wrap V Wrap + Mop - kzbin.info/www/bejne/rWjZdpSia9qjj8U Brisket 4 Wrap + Mop V SYD - kzbin.info/www/bejne/aYOWc3ivo7ifadU

[@sgt-maj_smoke]

Thanks for the video Harry. I appreciate the comparison and as always learn something.

[@SlapYoDaddyBBQ]

Glad you enjoyed it

[@denniskuhlman8828]

Thanks as always for the effort

[@SlapYoDaddyBBQ]

My pleasure!

[@SmokedReb]

Thanks for sharing, Harry!!

[@SlapYoDaddyBBQ]

My pleasure!

[@kylerdad123]

Soo Sifu: Hoping you have a great weekend! Thank you for producing this test of the methods of wraping/not wrapping! It has answered my curiosity the method! Your analysis of the results was great and the briskets looked well presented! Great seeing Mr. Beans’ judging, and enjoying, of the the delicious brisket! Looking forward to your next lesson! Best regards and much 🧧, Sifu and Mr. Beans! 🥩🍖🍴

[@SlapYoDaddyBBQ]

Thanks Bill Have a grear weekend 🙌

[@lokianiwaya1607]

I have always wrapped in either paper or foil but a large part of the reason for it was to help my brisket power through the stall. This may be a dumb question but did the naked brisket in this video finish at the same time as the wrapped ones? Was there no stall? Thanks for the awesome videos.

[@SlapYoDaddyBBQ]

The naked took the longest and I gave it a lot of TLC with regular spraying. It was TMW (too much work) in my opinion!

[@prestonbuffington954]

Enjoyed the comparison video, Harry. No three hour argument from me, prefer foil, works for me. To each his own. Stay safe.

[@SlapYoDaddyBBQ]

Almost everything in BBQ is a three-hour argument and Jerry Springer fist-fight - Harry Soo

[@crazymanbbqcompany1592]

Good morning Harry... as it is 3:31 am... hazzards of a retired fireman... Thank you for sharing your recipes and talents... As always, love the video... Bob Cooney

[@SlapYoDaddyBBQ]

Good morning!

[@crazymanbbqcompany1592]

@@SlapYoDaddyBBQ I have a request, my Fiance got desvitating news yesterday, Please could you pray for her...Beverly and I are going to work through this and make what we have left a truly happy life... Thank you Harry ❤ Bob

[@SlapYoDaddyBBQ]

@@crazymanbbqcompany1592 Sorry to hear. Sending prayers and love to Beverly. God bless

[@crazymanbbqcompany1592]

@@SlapYoDaddyBBQ Thank you Harry ♥️

[@tomhughes6143]

Hi Harry, thanks for this great comparison! I like to use foil for my brisket and beef ribs, but I’m struggling with keeping my bark from softening. I usually wrap around 170F tops (after scratch test confirms rub stays on) . I know you go by look and scratch test. With all the briskets you’ve smoked, can you provide a ‘typical time range’ this takes for you to be confident your rub is going to stick when wrapping in foil? 4 hours? 5 hours? 6 hours? Any insight is greatly appreciated. Thanks!

[@SlapYoDaddyBBQ]

275F and wrap in 5-7 hours depending on the draft (convective airflow) in your pit

[@tomhughes6143]

@@SlapYoDaddyBBQ Thank you Sir! Mr. Beans is the luckiest dog ever ;)

[@rayk1411]

Harry, you are THE Master! Those looked great! And those were mainly flats which normally come out dryer and take longer to cook. Interesting that Bean's chose the foil-wrapped last. I think you've done a similar test with the Texas bbq guys but it's always good to see you in action. For brisket, I always wrap in foil, use your celery seed idea and make a little boat to catch the beef broth and au jus.

[@SlapYoDaddyBBQ]

Thanks 👍

[@me1me659]

Great video Harry. I’ve done naked and foil, but never tried paper because foil works so well. Costco charges a lot more $/lb for just the flat vs. the whole packer. I like the speed of cooking just the flat. Just curious, do you have an opinion or video on separating the point from the flat and cooking them separately?

[@SlapYoDaddyBBQ]

I don't have a video separating before cooking as I separate after cooking.

[@Screemin3o2]

Hello, Harry! Thanks for the video! Question: I’ve watched many of your videos, and I may have missed it, but I haven’t heard you give your thoughts on resting. There are many opinions out there with some saying they prefer to let brisket rest for an hour by itself with others saying multiple hours in a cooler stuffed with towels, etc. Would you mind giving some input?

[@SlapYoDaddyBBQ]

Yes, general rules is rest your brisket to prevent residual cooking until internal drops below 170F. Then keep it warm in warming oven or wrapped in towels in igloo or in Cambro

[@Screemin3o2]

@@SlapYoDaddyBBQ Thank you!

[@tomm3232]

Hey Harry, some great content this week👍🏻

[@SlapYoDaddyBBQ]

Hey, thanks!

[@Jet_D]

Great breakdown as usual! Thanks for running this test for us.

[@SlapYoDaddyBBQ]

My pleasure!

[@vincentnguyen5049]

Thanks for this upload Harry!

[@SlapYoDaddyBBQ]

My pleasure!

[@jmichel70]

As always, another great video. Thanks and keep them coming.

[@SlapYoDaddyBBQ]

Thanks, will do!

[@dannyhardesty3692]

Hi, Grandmaster Harry! I enjoyed this video very much. Doesn't the steam from the aluminum foil soften the bark and make it less crunchy? Appreciate very much your thoughts.

[@SlapYoDaddyBBQ]

Championship brisket does not have crunchy bark like a Costco rotisserie chicken

[@jimpalmer4061]

Love this!!! I recently went to paper for my last 5 or 6 cooks and I really like the consistency. ****Also, I personally LOVE the new edgy music Harry. Happy cooking and thanks again!!!

[@SlapYoDaddyBBQ]

That is awesome Jim!

[@krisbrand354]

Love how Harry shares his tips and tricks. So genuine. Ps, is resting brisket in cling film, a good idea? (Plastic wrap) Pps , where can I buy a hat like yours? Serious.

[@SlapYoDaddyBBQ]

Hey Kris, thanks for stopping by. I prefer not to use cling film for holding hot meats as I don't want chemicals leaching into the meat. I got my hat from a vendor at the Houston Lifestock and Rodeo contest a couple of years ago. You can check out hats from Stetsons who makes good cowboy hats!

[@yicon]

What do you do if you pull a brisket out and then find out that it’s no the right tenderness and needs a few more minutes.??? Do you wrap it again and put it back in the in the oven?? Will it work?

[@SlapYoDaddyBBQ]

Sure, you rewrap and put back in oven until tender.

[@elijahfuller9693]

This might be a dumb question but when wrapping and putting back into a smoker is it still gaining benefit of the smoke flavor or would it be the same it we were to put in oven or sous vide?

[@SlapYoDaddyBBQ]

Hi Elijah, the wrap does not add smoke. It allows the tough connective tissue to become tender. You can put into 275F oven after wrap. You can sous vide but that will take a long time at 165F. Your guests will not want to wait!

[@jeor1298]

I love your channel Harry! you are very well-informed and I learn so much from watching your videos. I love that you respond to everyone that you possibly can in the comments. I hope you know you don't have to, though!

[@SlapYoDaddyBBQ]

I appreciate that!

[@JuanGutierrez-vm3iz]

Love your recipes Happy god bless you and your family

[@SlapYoDaddyBBQ]

Glad you like them!

[@bobfisher9452]

Harry, If after you slice a brisket like the naked one and it’s determined slightly under cooked, what’s the best way to recook it until it’s done? Is it possible? Thanks as always great content!

[@SlapYoDaddyBBQ]

Wrap and cook some more and it will be tender. You can always fix mistakes and I make a lot of mistakes

[@johnsmith-sv1vr]

They all look delicious 😋! I've tried foil vs butcher paper and foil won as well. It was very close though.

[@SlapYoDaddyBBQ]

3 hour argument to some!

[@ka..88]

Hi Harry, wouldn’t foil steam the brisket and ruin the bark ?

[@SlapYoDaddyBBQ]

There are many theories and myths in cooking brisket. I'm only interested in championship results and will try any method to get a better result even if I need to wrap in banana leaves! Don't listen to the so called experts, especially me! Don't believe! Know! The only way to know is to test yourself. 😁😁😁

[@rooster3019]

A bit off topic here; are you planning on burnt ends with the points you saved? And, did you record the process of seperation of points from flats?

[@SlapYoDaddyBBQ]

These are flats from Costco.

[@95SLE]

Question about the schemer, could you use it on a ribeye steak?

[@SlapYoDaddyBBQ]

Sure you can

[@95SLE]

If you added beef broth to the foil wrap should the moisture content increase? So many variables but that is why I keep a log of my cooks.

[@SlapYoDaddyBBQ]

You can't manage something you don't measure. Keep those logs and dairy going!

[@gregh2880]

@@SlapYoDaddyBBQ - Yes! I use an Excel spreadsheet to document everything I smoke: date, meat type, weight, brine?, Rub type?, injection?, wood type?, bark development temp/time?, after wrap temp/time?, then a notes column for comments about the results. This has been a great help to me, and it's so easy . . .

[@SilentEdgeTv]

You wrapped it after 12 hours? What was the timing method? Thanks

[@SlapYoDaddyBBQ]

See my summary in the video of the timing I used. Important information

[@supermo26]

Did the briskets get rotated to different spots on you grill? The chimney location cause air to flow differently?

[@SlapYoDaddyBBQ]

My GMG cooks very evenly. See my GMG review video and my frozen pancake technique

[@992turbos8]

Hey Harry Sorry this question is not related but here goes , I’ve look at all your videos but I did not see one on TRI TIP I’m thinking it might be similar to doing a brisket any thoughts?

[@SlapYoDaddyBBQ]

Tri tip like brisket - kzbin.info/www/bejne/rXTHe59todOpqrc Tri Tip Wellington - kzbin.info/www/bejne/bou0g4l9na1ni6c Tri Tip Throwdown - kzbin.info/www/bejne/pGqzm6BvodVkY6s Tri Tip Faux Burnt Ends - kzbin.info/www/bejne/nKfPp4ChmZyNidE

[@992turbos8]

@@SlapYoDaddyBBQ Thanks Harry , you the man !

[@robertorosselini]

👌👍interesting, like always !

[@SlapYoDaddyBBQ]

Thank you! Cheers!

[@mrbrown099]

Mr Bean's choices were epic! All look delicious. Great video.

[@SlapYoDaddyBBQ]

Thanks so much!

[@christopherwilloughby9353]

Great video. I really enjoy this type of comparison. Frankin did the same thing but on a different pit about 5 years ago. His results were very different. But I believe the goal was to see which method got you the best bark. And the Naked one won. But I think the real reason for the difference is the timing of wrapping. From the video, it is easy to see and understand when the bark sets then wrap.. not at a particular temp. All though that gives you a ballpark to check it. But with that in mind, I would hypothesize that if you added beef broth to the foil wrap the bark would soften a bit. Then that comes down to personal preference and the give and take of what you want out of the end result. Personally, I have not had an issue outside of the thinnest part of the Flat being dry. And from that, I have learned that the flat needs to be a min of 2 inches thick. So I just trim till I get that and save for other things. But also I think my results very because I get my Briskets from Costco, and they have prime at great prices. I bought one last weekend for $2.50 lbs. Also, I have to thank you for your other video about selecting a Brisket. The last one I bought fat content was on par with the Wagyu I got from SRF. I overcooked a bit because I add some new variables to my smoker so the heat was coming from a different direction. and that direction the flat was facing. Did not catch it till the flat was almost done. Wrapped and rotated. In spite of the learning experience the final result I had one of the moistest flats ever. Just did not pass the bend test only held for a couple secs. But the Point and burnt ends were amazing... But that all was because I was able to select the right brisket and I owe that to you for teaching. Thank you. If you have not done a video yet on it I would love to understand the whys and hows of competitions briskets very so much from Backyard. Cheers.

[@SlapYoDaddyBBQ]

Cheers Chris. To learn about the differences between a comp v backyard brisket, please see my 50 videos on how to cook brisket kzbin.info/aero/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd

[@halkdc]

Always love seeing Bean’s choice. Thanks for the comparison. I vary between unwrapped and butcher paper wrapped on the Primo. I find the wrapped is a little more forgiving in preventing overcooking.

[@SlapYoDaddyBBQ]

Go with what works for you!

[@miguelarrowsmith421]

Harry have you ever tried the boat method with foil seems very interesting maybe next time you can try

[@SlapYoDaddyBBQ]

Yes, see my brisket playlist.

[@davidboll15]

Great video Harry!

[@SlapYoDaddyBBQ]

Glad you enjoyed it David!

[@oso8595]

I am using a pellet vertical smoker. The Temps I'm using are 175 for 4 hrs than 225 till I hit stall. Once I'm in stall I bump up to 250 till probe tender. I am not wrapping. My flats keep coming out dry and fat is not that rendered inside of brisket. There is still a lot of white fat. I am using prime grade. Any help is appreciated. Thank you so much

[@SlapYoDaddyBBQ]

Try 250F until crust, wrap in paper or foil, put in 275F oven until probe tender. Lock your watch and Thermapen in the drawer before you start. Feel free to browse my 60 brisket how-to videos when you have time.

[@oso8595]

So is it better to start at 250. I am going for a unwrapped brisket

[@SlapYoDaddyBBQ]

@@oso8595 My buddies at Black's BBQ (Kent and Barrett) in Lockhart cook their briskets unwrapped. You may want to check them out. I wrap mine in foil or butcher paper. I'll have to experiment with a no wrap brisket.

[@aubreyowen5146]

Harry, I would like to you make a video of most or all of your black belt tips. If you wrote a book with all the bb tips, It would be a GREAT seller!!

[@SlapYoDaddyBBQ]

LOL! I need a ghost writer who will work for BBQ to write my book!

[@victorbitter583]

@@SlapYoDaddyBBQ Throw in beer and I'm yours.

[@gigemlaw]

I have a pellet smoker and would love to hear any advice you can give on best practices.

[@SlapYoDaddyBBQ]

Welcome to my channel. I have 400 videos on how to up your game on many cookers including pellet cookers

[@jamesblair5971]

Mr Beans is a genius because normally I like the butcher paper wrapped brisket turns out better than my foil wrapped ones but I use a water pan so that may account for variance. I have never done a naked brisket so I have no frame of reference I will have to try it sometime.Enjoyed the video and as usual Mr. Beans steals the show 😎

[@SlapYoDaddyBBQ]

I say trust the dog. Don't listen to me! :-)

[@motowncooking6125]

The moment you realize you've been wrapping and butcher paper more complicated than it ever had to be until you watch Harry Sue and find a simpler method 🙌

[@SlapYoDaddyBBQ]

LOL! 3.5 X length, fold over twice, tuck, DONE!

[@victorbitter583]

His Slapped Daddy left home when he was just 3.5.

[@nickma71]

Figuratively speaking...I love this guy. My GF has a WSM and we have only cooked 5 briskets in it. With Harry's guidance in his videos to make changes with technique my brisket has improved. Now, I went and bought my own WSM. I didn't buy the airflow controller. I might, I don't know. I bought it instead of the pellet or egg. I live on a cul-de-sac and offset is out of the question. And I love the finished product, and I am a Yankee, not a Texan. I applied all the principles like wood under the charcoal and was using my Weber Kettle and even that way it is incredibly juicy and full of flavor with great bark.

[@SlapYoDaddyBBQ]

Hey Nick, I'm so happy to be part of your journey! The WSM is a great cooker and can hold its own against other more expensive cookers!

[@markbocanegra5140]

I really like a nice crust. I find that when I inject it stays juicy. "Naked" provides a nice crunch. What I haven't tried that i would be really curious about is as it rest if I wrap it in butcher paper and then wrap in saran wrap while it rest for a couple of hours if that would make a huge difference in regards to moisture. Any thoughts? By the way, I use all your products. Amazing. Beef moola is the bomb

[@SlapYoDaddyBBQ]

Yes, some restaurants I know wrap in plastic wrap for their cooked meats. Personally, I would never do that as I worry about the chemicals leaching into the hot cooked meat.

[@markbocanegra5140]

@@SlapYoDaddyBBQ very good point. Never thought much about the chemicals. Harry --- you the man!

[@MichaelRei99]

I’m a no wrap guy. That’s the only way I’ll do them. I like to use Texas Select Seasoning Beef rub on my Brisket. It’s got amazing flavor and it doesn’t break the bank. I look forward to trying your seasonings.

[@lx2nv]

Great video! I am wondering if the results would be different on the point that holds moisture? All three look like winners!

[@SlapYoDaddyBBQ]

Thanks. I have to repeat with three packer briskets!

[@lx2nv]

@@SlapYoDaddyBBQ can't wait. I've done packers with foil and paper. I want to try unwrapped. I have the Masterbuilt gravity series.

[@lx2nv]

@@SlapYoDaddyBBQ also I have thought deep.foil pan with cooling rack. "Steam" but not braise. Nothing touches bark. Thoughts?

[@SlapYoDaddyBBQ]

@@lx2nv Sure, give it a go and let me know how it turns out! FYI, I cook fat down and wrap fat down so I want the fat to sit in the jus to render.

[@lx2nv]

@@SlapYoDaddyBBQ thanks! Your videos are always beneficial and helpful!

[@Stlmgnolia]

Love the music,Harry didn't know your also a metal head

[@SlapYoDaddyBBQ]

I like to switch it up!

[@victorbitter583]

@@SlapYoDaddyBBQ Please don't evr use the synthesized chipmunks on helium music Harry. It's too much for this ole bastard.

[@johnosandra4151]

Love you passion, never let it wane!

[@SlapYoDaddyBBQ]

Thanks for your support and kind words. Another 500 non-repeating videos on their way John!

[@joemack1884]

Thanks Harry!

[@SlapYoDaddyBBQ]

Any time!

[@jaysantos536]

Central Texas BBQ pitmasters have been wrapping their briskets in butcher paper for over 100 years. Not surprising to me that this method is still the best. Why some people still need to "experiment"" amazes me. Kind of like the goofball so-called steak cooks that hype up "reverse" sear and that "sous vide" boiling nonsense.

[@SlapYoDaddyBBQ]

There are actually many ways to the top of the brisket mountain. Just pick the way that works for you. Love how you cook and love how you cook it.

[@SELVAJASONR]

LOL the YT captions said “foil biscuit” 🤣🤣🤣

[@SlapYoDaddyBBQ]

Skynet will take over the world!

[@SELVAJASONR]

@@SlapYoDaddyBBQ already has! Let’s hope they eat brisket!!!

[@danpeikes]

We need to get Mr. Beans KCBS certified.

[@SlapYoDaddyBBQ]

LOL! I am a KCBS Lifetime Member so may I can anoint Mr. Beans?

[@David-burrito]

@@SlapYoDaddyBBQ yes you can, and you should. There is no other dog out there that could bump him.

[@danjohnson2494]

The color on the butcher paper wrapped brisket really pops a lot more on the video, more vibrant. The foil is almost as much, and the naked one almost looks flat in comparison. Either way, I’d love to get a taste of all of these.

[@SlapYoDaddyBBQ]

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

[@danjohnson2494]

@@SlapYoDaddyBBQ One at a time, no need for me to ever do 3 briskets at once. I’ll definitely be sending a few of your tricks into my WSM though. Thanks!

[@armandoboensel593]

I don't know Harry i think 🤔 I have to go with Mr. Beens 🤷🏽‍♂️ only because you know that dogs 🐶 and especially Mr. Beens has a very sufisticated palette. Lol Have a blessed day 🙏

[@SlapYoDaddyBBQ]

Agree 100%!

[@samcro9168]

Visually, you can tell the no wrap brisket apart from the wrapped once sliced. The no wrap brisket was already slightly tearing apart. you can see the separation with in the meat.

[@SlapYoDaddyBBQ]

You have good eyes Sam!

[@GrumpyGrunt]

I think Mr. Beans' enthusiasm for the naked brisket when he finally tasted it tipped it to first place for me. Then, the foil and paper last. In my tests, I agree with him. 🤣 Take care and stay well, Harry.

[@SlapYoDaddyBBQ]

Be safe and cook BBQ!

[@derrick0076]

Yes do a video You have me intrigued with the multai stage cooking on a pellet smoker Harry

[@SlapYoDaddyBBQ]

Coming soon!

[@cutevswretched]

Umm...yes...Arcane Techno-Weeny Differences in the cooking methods. Do more please?! You can't geek out too far for most of us BBQ nerds!

[@SlapYoDaddyBBQ]

Welcome fellow BBQ nerd!

[@rodneybough9164]

They all look great to me.

[@SlapYoDaddyBBQ]

All good eating!

[@992turbos8]

Harry will using a mop/spritz help with meat stall ?

[@SlapYoDaddyBBQ]

I mop with Foil. I leave dry with butcher paper. Both methods work and will give a different result. I suggest you try both to see which one you prefer

[@MT-tu8qd]

Grabbing some beef rub tonight. Thanks for your videos..

[@SlapYoDaddyBBQ]

Rock on! Thanks for your business! I have 20% off my products on Soutbase.com, code is SB21

[@MT-tu8qd]

@@SlapYoDaddyBBQ Ok, thanks. I was trying it in Amazon and it said they were out of the beef ..I will grab from the link you sent.

[@ynotbbq]

Cook temp? Time/temp at wrap? Temp pull??

[@SlapYoDaddyBBQ]

I set my pit at various temps in my multi stage cook. You may be new to my channel of 400 videos where I teach my students to lock their watch and Thermapen in the drawer before they start. When you have time, feel free to check out my 50 videos of black belt tips on how to get a championship brisket kzbin.info/aero/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd

[@anthonyemmm]

4am? Your neighbors must love you😂

[@SlapYoDaddyBBQ]

LOL! They are happy when they see smoke!

[@im4broke643]

1yr Old video...got it! I've been looking at something. Take a few briskets or what ever meat....Zero seasonings vs Seasoned.....but my problem was choosing? But this challenge has to include all meat/proteins..... types? I recently watched DMFD, maybe a yr old. Had a restaurant guy in the episode that...several videos I think. The restaurant owner cooked a dish of alligator that looked awesome...not only was the meat already tenderized....he did it again, plastic bag, hammer....pound it more. MY POINT being, there are so many ways to cook, yet I never seen a video of cooking raw meat and not seasonings vs something.

[@danpeikes]

I want all the technical details. Do a video about multistage cooks.

[@SlapYoDaddyBBQ]

Daniel, it's currently on the Patreon.com/HarrySoo and I'll post it for you soon. If you find value in what I do, please consider crowd funding my efforts to put out useful content.

[@rooster3019]

I had a couple of questions, but you cavered them later on. Please comment regarding how pellet cooker smoke quality compares to chunks under the charcoal type cookers.

[@SlapYoDaddyBBQ]

Here is a 4-way compare kzbin.info/www/bejne/qp_XqXSDmLaLhpY

[@goingoutdoorswithmatt7962]

That makes sense. Would thinknthe foil holds the moisture in. Naked, there is no barrier and will lose moisture. The butcher paper and a slight barrier but can still lose moisture, just not as much amd the naked one. That's my take on it. Thanks for doing the video Harry. Be well!

[@MichaelRei99]

He was cooking the unwrapped one too high. Should have been 225. Plus a water bowl would help prevent too much moisture loss.

[@goingoutdoorswithmatt7962]

@@MichaelRei99 Right so the foil wrap protected the meat. There are a lot of variables. This was a side by side by side comparison all done the same way. Sure can cook it at different temp. Can add moisture. Can use different cooker...lol He just put them on and wanted to compare what happens.

[@MichaelRei99]

@@goingoutdoorswithmatt7962 yes but if you are going to cook unwrapped high temp is not a fair comparison.

[@SlapYoDaddyBBQ]

Be well Matt!

[@meatfaceb2047]

Hey Harry, can I come help you test out the brisket?

[@SlapYoDaddyBBQ]

Sure Chris! kzbin.info/www/bejne/n2LUaKCDp7WKras

[@mrjamesgrimes]

I really like your videos

[@SlapYoDaddyBBQ]

Thank you very much. I'll keep making them!

[@benh580]

Have you heard of the "foil boat" method? I tried it on new years. Came out good.

[@SlapYoDaddyBBQ]

Sounds great! I cover that in some of my 50 how-to cook brisket videos

[@benh580]

@@SlapYoDaddyBBQ I've watched a lot of them, but not all lol. Missed that one

[@dgammon58]

It would be interesting to weigh each brisket before and after to determine how much moisture is lost during smoking.

[@SlapYoDaddyBBQ]

The yield is 48%

[@dgammon58]

Harry Soo 52% of the starting weight is moisture that is evaporated during smoking? So a 17 lb brisket yields about 8 lbs of meat when done?

[@SlapYoDaddyBBQ]

@@dgammon58 Yup

[@teddyrivas1082]

Hey Harry, how can i order some of your slap your daddy rub, spray bottle, and salt & pepper shaker?

[@SlapYoDaddyBBQ]

Hey Teddy, I put the BBQ Gear on Amazon that I like - tinyurl.com/y7m5xsab Tees and merch - tinyurl.com/yc6ez8xy

[@robertevans8024]

I smoked a couple london broil and wrapped them in foil to store in the fridge, what i didn't eat right away. When I went to remove the second one, to slice up for sandwiches, I noticed the aluminum foil looked like it was starting to get holes and dissolve in certain spots. Heavy duty reynolds wrap. I worried about aluminum dissolving into the meat. I didn't want to waste it. I rinsed it under cold water and it didn't affect the taste or texture. I'm wondering if it was because I used a meat tenderizer. Maybe that or the salt reacted with the aluminum...🤔🤦🤷‍♂️

[@SlapYoDaddyBBQ]

I have not experienced holes in foil when I wrap my cooked brisket.

[@duanehenicke6602]

Salt will eat holes in foil overnight.

[@robertevans8024]

@@duanehenicke6602 from now on I will only use foil when the meat is resting. I will use a plate and plastic wrap for storage in the fridge. Thanks. I had no idea meat tenderizer or salt could do that so fast.

[@robertevans8024]

@@SlapYoDaddyBBQ I'm sure it's fine in foil if it's just resting or if meat tenderizer and salt are not used. But for storage in going to be more careful in the future. Just a plate covered with plastic wrap.

[@1oldbluesheepdog]

I love the second opinion (Mr. Beans).

[@SlapYoDaddyBBQ]

Agreed. Mr. Beans has many more senses of taste and odor than humans do!

[@GB-cj3ok]

Harry Soo where do you get so many Briskets from my friend😂. Are you raising cows in your backyard and didn't tell us? Look like all flats, I'm a fan of flats? Good cook brother 👍🏽👍🏽👍🏽

[@SlapYoDaddyBBQ]

My viewers want to to know so I have to keep cooking! They are meant for a good cause so I enjoy doing them! kzbin.info/www/bejne/n2LUaKCDp7WKras

[@GB-cj3ok]

@@SlapYoDaddyBBQ Retired Police Officer myself, so keep up the good work

[@HeadtoTailBBQCooking]

Or did Mr Beans like the foil so much he had to save that other piece for last to savor it more 🤣

[@SlapYoDaddyBBQ]

He asked for seconds and got some off camera!

[@tamalpias]

So the jist of the comparison is the more air tight the wrap the more moisture gets retained. 👍 only foil wrap for me then! 😂

[@SlapYoDaddyBBQ]

I like foil and I cannot lie!

[@RikiBraswell]

I love Beans.

[@SlapYoDaddyBBQ]

Mr. Beans sends love and hugs

[@77Brainfreeze]

It would have been interesting to weight them before and after to see if there was a measurable difference in moisture loss between the 3.

[@SlapYoDaddyBBQ]

I teach restaurant classes and I'll share a trade secret with you. The yield on brisket is 48%

[@TheMerriell]

Ahh-ha..foiled again by my hero Mr.Beans!!

[@SlapYoDaddyBBQ]

Mr. Beans sends love and hugs

[@jamesgretsch4894]

I do my wrap for brisket in newspaper. Yes newspaper still exist.

[@SlapYoDaddyBBQ]

I learned something new from you today James! I have not seen newspaper in years!

[@tedz.]

Harry: Do you think the foil vs paper moisture was from the different wrapping, or can the brisket also cause that much difference, i.e. 10 vs 9? BTW: I think you need to get Mr. Bean a KCBS sweater.

[@gregh2880]

@ted z : Yes, he specifically mentioned that all 3 briskets were from different cows, so that alone could sway the test in any direction.

[@tedz.]

@@gregh2880 Thanks, that's what I was thinking too. I'm not an experienced pitmaster, but I've experienced this when cooking multiple slabs of ribs at the same time, even though I rotated things a couple times during the cook. I seem to have heard paper was better for beef to preserve bark, but Harry didn't seem to have much of a difference between foil, paper and bare.

[@SlapYoDaddyBBQ]

Foil is more water-tight compared to paper. Yes, wonder is KCBS makes doggie sweaters?

[@SlapYoDaddyBBQ]

Yes, animal variability means this test is anecdotal and cannot be relied upon or extrapolated as n = 3!

[@JuanMartinez-df1lc]

How many lbs where they?

[@SlapYoDaddyBBQ]

About 11 lbs

[@shumardi1]

I know you said you weren’t going to inject but this would be a good way to compare with lard or tallow injection.

[@SlapYoDaddyBBQ]

See Pt. 8 - Tallow Wrap w Injection Wagyu, Beef, Lard, Ghee