I got Schooled by 30 Time BBQ Grand Champion Harry Soo!

Not only did ‪@SlapYoDaddyBBQ‬'s Harry Soo teach me about competition brisket, but he made me cook a backyard brisket for him to eat! Watch • I Got Schooled by BBQ ... next!
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[@davecarlson6836]

Harry is a real treasure in the expert world of bbq. He is so generous to show all his knowledge with all of us novices. Thank you Harry!!

[@BehindTheFoodTV]

He truly is, Dave. I'm honored to be in his orbit!

[@CookingWithCJ]

Love me some Harry Soo! Had the chance to interview him and cook steaks with him at his place a few years ago. I live about 45 minutes from his place. Next time you're in SoCal, give me a shout, I'll show you how to use my Ninja Foodi Grill! LOL!! Great video Al!

[@BehindTheFoodTV]

Hey CJ! Wow if I knew you were that close I would have looked you up while we were out there! I will definitely let you know when I come back - and of course you're always welcome in Raleigh!

[@hsavin6069]

I actually use Kosmo Brisket Mop on my brisket after it’s sliced for serving. Watching folks at our family gatherings make all those Oh My God faces is so rewarding and satisfying. Hearing them say it’s the best brisket ever makes the time consuming task of smoking all worthwhile!!

[@ginjuice686]

Harry is the OG. Super intelligent and especially about BBQ. BBQ is lucky to have Harry!

[@pizzapaul94]

Great video to learn from, and it's always so nice seeing Dalstrong provide new knives for these amazing chefs!

[@BehindTheFoodTV]

Thanks, Paul. I loved learning from Harry. Next week is more Harry teaching me too!

[@absoz]

What a fab collab everyone - that looks scrummy for sure That knife looks incredible too What a privilege it’ll be to be with Harry at a comp - also have to thank Harry coz about 2 or 3 yrs ago I was looking at getting a dodgy little bbq/smoker unit. My wife had seen it at a local hardware store. The night before, I came across his channel and binged it, learning about the WSM. The next morning when pulling out the drive I said to my wife that I didn’t really want the cheap one she had seen but the 18” WSM. Was close to double the price but boy did it put out some magnificent cooks with things I learnt from Harry, T-Roy and others, before not long after coming across your channel Al with that Lamb Shoulder vid - nom nom nom ever since

[@BehindTheFoodTV]

What a great story Andrew! Harry has been such an influence on so many of us - he really is one of the greatest men in BBQ!

[@mrbxv]

Great video. Harry is my favorite BBQ/food KZbinr. Always has a great time and shares his knowledge to bring BBQ love to the world.

[@BehindTheFoodTV]

Mine too - I absolutely adore Harry!

[@robertjason6885]

Harry is a super person, as well as super BBQ Master. His rubs are terrific as well.

[@BehindTheFoodTV]

I couldn't agree more!

[@Embodimentofmentalillnesses]

This gave me so much helpful advice thanks

[@BehindTheFoodTV]

Thanks for watching Ace!

[@KarnivoreKaren]

Another fun and informative video 👍 Kinda hert my heart seeing Harry trim off whhat looked like half his beautiful brisket, but the explanation made sense. Keep the videos coming, I have soooo much to learn.

[@BehindTheFoodTV]

Thanks, Karen! Yeah I felt the same way, but he made it into the most delicious curry - so no harm no foul right?

[@bobbicatton]

Great video, Al! Harry is so full of knowledge and love for BBQ. I love his black belt tips😊

[@BehindTheFoodTV]

Thanks, Bobbi! Good news - next week video is also with Harry and even more black belt tips!

[@ruthperreault5815]

Hey, Al ! Love this video! This is Ruth, met you on the plane to Raleigh. We all love Snake River brisket!!

[@BehindTheFoodTV]

OMG Hi Ruth! I'm so glad you liked it! Today's video is with Harry as well - competition ribs!

[@ruthperreault5815]

@@BehindTheFoodTV can’t wait to see it , Al!!

[@johnrawlings6610]

Great video guys! You guys are great at what you do. Sending good vibes from Southern Maryland!

[@BehindTheFoodTV]

Thanks so much John!

[@BehindTheFoodTV]

🔪 Save 10% on Knives from Dalstrong: emv4.me/Dalstrong 💰 No coupon needed! Just use the link above for 10% off site-wide on Dalstrong.com! Next watch I got SCHOOLED by the Argentine Asado BBQ Master! kzbin.info/www/bejne/mYTJmGWcZd9_f9U next!

[@domb2NY]

This was a fun watch. I've subscribed. Almost thought at the beginning you were gonna say "teach me how to smoke a chicken".

[@BehindTheFoodTV]

Thanks! And welcome! Oh - and I’m pretty good at chicken!

[@johnkuveke9749]

Great entertaining video you dont talk about temps for cooking and what type of cooker you used. Looks like you used a pellet grill. I have a kamado…camp chef pellet…weber…and a masterbuilt digital charcoal. Great tip with the beef broth absorption prior to wrapping and harry’s spraying brisket with water to hydrate prior to slicing. I will try these tips in my next cook

[@stevenroland686]

What temp was the oven set on when he put the brisket in to finish cooking

[@BehindTheFoodTV]

Sorry Steven that was a long time ago I don’t remember. But his theory was that you can use oven instead of smoker at the same temp at that point if that helps.

[@spacemonkey1983style]

All your vids are top notch. I'm a huge fan

[@BehindTheFoodTV]

Thanks Ryan!

[@LeeRhyan]

Man Harry Soo is a cool dude! Holy smokes! Take a trophy as a souvenir that's SOOO DOPE!

[@brian2359]

Wow Al, what great video!! Both looked so so good

[@BehindTheFoodTV]

Thanks, Brian! Harry's on the show next week too I know you're going to love it!

[@Keith80027]

Loved the video guys, wish there was a taste o vision to youtube. I got to try Harry's additions to see for myself the taste difference. If you are cooking for the pleasure of eating and enjoying the taste of food, which one would you pick without thinking about costs?

[@BehindTheFoodTV]

Thanks, Keith! We both agreed - the backyard plan is better for a meal. But if you need to make the most impact in one bite for a competition, Harry's was definitely the way to go.

[@Keith80027]

@@BehindTheFoodTV Thanks for letting me know that Backyard is good enough. Boy do I miss eating my BBQ. Latest estimate for my house is March next year before I get to do more smoking. Always glad to watch you and your crew!

[@BehindTheFoodTV]

@@Keith80027 come on over to Raleigh brother - I have 7 grills you can cook on. Just promise to let me eat some of what you cook!

[@Keith80027]

@@BehindTheFoodTV I might have to fly out and yes you can tell me what you think, everyone else does.

[@danielmanly4793]

My grandmother, who happened to live on the East Side of Seattle, was very much against MSG. She could be found, very often, at PCC in Kirkland.

[@BehindTheFoodTV]

Very cool

[@benhikingoutdoors1632]

What was the finishing temp on the brisket? Was there a targer temp range yall were looking for?

[@BehindTheFoodTV]

No idea - once you're past 195 and start checking for tenderness, temperature is irrelevant. Don't even look at the thermometer - take Harry's advice and go for the peanut butter test!

[@nickma71]

Funny he said learning on KZbin. I probably got carried away with a few things that didn't matter, and not enough of what did. And Harry's way seems to be the best to me. My last 2 briskets were so good, I could have said "where have you been all my life" like Harry said. One thing that was not enough was seasoning. It's beef. It can take it, it likes it. Salt and pepper only is still good, but it can be better. And wood under my charcoal in the Weber.

[@petethehandyman9185]

Harry definitely knows his stuff! Great person to learn from😊

[@BehindTheFoodTV]

I know, right? I can't believe I got to learn from him!

[@SmokingDadBBQ]

Nice one Al and Harry

[@BehindTheFoodTV]

Thanks, James!

[@victorbenner539]

Ok, first I did like the look of that knife, very nice. I loved the drone shot in the beginning approaching Harry's houe and some of Harry's background. Well done. But how is it possible you were there with Mr Beans and not include him? Anyway great video, glad to see you two hook up. Have a great day 🌤 😀.

[@BehindTheFoodTV]

Hahaha great question! Mr. Beans hung out and slept for most of the day so he wasn't up for an appearance while we cooked. But if you watch Harry's video on his channel you'll see that he let Mr. Beans taste both briskets!

[@victorbenner539]

@@BehindTheFoodTV oh trust me I watched Harry's video. It was difficult having to tell Harry I wasn't well enough to take him fishing this year. Now that you have spent some time with him you understand. He's a great guy. Fyi, my health is getting better and I'm thinking I'll be able to start fishing again in about a month. So next year be ready. 🐟🎣👍

[@victorbenner539]

Fyi, I have no idea why You Tube repeated my comment.

[@BehindTheFoodTV]

@@victorbenner539 it’s been doing that lately. Don’t worry I deleted the duplicate.

[@texarcana2450]

Harry will go to war with uncle roger about msg lol!!

[@BehindTheFoodTV]

LOL you’re right - and my money is on Harry!

[@Iserion13]

Great tips and tricks!

[@BehindTheFoodTV]

Thanks! It’s so amazing that I get to learn from these guys. Wait until you see who I learn from next week!

[@MichaelSmith-ny9qh]

Not using a wsm? 😮

[@AndreaShink]

yum!! will watch this again!!

[@BehindTheFoodTV]

Hi Andrea! This one was so much fun - and so close to you! If it wasn't for COVID, your video would be next!!!!!

[@BringtheSmoke]

Man I gotta get that knife to go with my set! Great informative video.

[@BehindTheFoodTV]

Mine just arrived.....he he he

[@xtreemej7]

Awesome video Al.

[@BehindTheFoodTV]

Thanks man!

[@dannylombard426]

What temp did you cook for the first 8 hours ?

[@BehindTheFoodTV]

225°F

[@Lexrockstheblock]

Love seeing harry in the carnivore community!

[@shawnm2597]

Its pretty bad when you have sooo many trophies, you give them away. (probably to make room for more).😊

[@Maplecook]

Awesome!

[@BehindTheFoodTV]

Thanks!

[@Maplecook]

@@BehindTheFoodTV Fist bump!

[@dvsmike]

M S G FUIYOH!!! It's the king of flavah

[@BehindTheFoodTV]

LOL are you saying I should do a collab with Uncle Roger?

[@dvsmike]

@@BehindTheFoodTV Bruh! No doubt!

[@randyshifter]

Wow Al, that was a great video. It's really interesting the difference between comp brisket and our backyard style. That's bad ass Harry showed you all his secrets.. and that knife is titts!!

[@BehindTheFoodTV]

Thanks Randy! I’m so blessed to be able to learn from masters like Harry! Now let’s get you one of those knives!!!!!

[@Wade-1]

Thats how you know cooking/bbq competitions are BS. The ribs suck, the brisket sucks. When i was 15 my brothers and i got pulled into a Chili cookoff literally same day notice for charity. We literally have never cook chili in our lives. Out of abojt 16 people, many of which people did professionally, we got 3rd place. We totally winged it. Competitions are silly

[@Alex-ye1br]

Harry Soo is a hoarder.

[@BehindTheFoodTV]

@@Alex-ye1br be nice to my friend. And BTW he ended up donating all of those trophies to charity a few months ago.

[@isaacdelossantos5458]

Mm naaa I’m good

[@BehindTheFoodTV]

OK good we were all worried if you were ok. Thanks for checking in Isaac.