Competition BBQ Pork Butt Shoulder Smoked Pulled KCBS Weber Smoker How To Harry Soo Tasty Barbeque

[@Khaymanbb1023]

Harry is one of the people who has put BBQ in the mainstream. His dedication to helping others learn is what separates him from many of the others. He shows his tips, tips which most all pitmasters keep a secret, because he wants everyone to enjoy good BBQ. Coming from the Kansas City area all my life, when someone wins KCBS trophies like he does, makes him a legend. Thank you Harry for making me enjoy doing this for my family and friends, and using your techniques to make great BBQ!

[@SlapYoDaddyBBQ]

You are very welcome! Enjoy the 300 videos and 35 Playlists when you have time to watch!

[@optimusprime3692]

This man is legend, follow everything and the whole neighborhood comes out when I fire up the smoker

[@TROYCOOKS]

After watching this, I can see I need to step up my game and go Harry Soo style!!! Thanks for sharing all of this great info Harry. Much love to ya brother!!!

[@SlapYoDaddyBBQ]

Much love back at ya brother T-Roy. I can be over your place in Sept for some Grill Shrimp and Smoked Grits?

[@jimmyv6310]

I just bought a WSM 22.5. I use to smoke in an old freezer years ago, but haven't done it now for about 25 years or so. Started watching a few guys like T-Roy, Malcom Reed, Babyback Maniac, and Phil in Florence. They all add to my understanding of what to do or not do, or how to modify this smoker etc. which helped me settle on the Weber. But nobody I've seen to date teaches this understanding of the muscle your cooking like you do. I loved this video and wish you best success in your future cooks. Hope you will do more like it in the future.

[@SlapYoDaddyBBQ]

Thanks Jimmy. I have 60+ videos and another 600 to come so I will teach you to master barbeque so you can spread more love and kindness in the world

[@disneybass]

Just made 2 pork butts for a vacation with friends. Followed the technique to the letter but used a few of my own flavors. My friends both said it was “the best pork butt we’ve ever tasted.” I can only assume that this was thanks to Harry Soo’s black belt tips for competition setup of a WSM. Harry, seriously, thanks for all you do. You are a BBQ genius.

[@SlapYoDaddyBBQ]

Thanks Chris! Please consider more exclusive tips, content, behind scenes Patreon.com/HarrySoo

[@hgcoin]

Nice to see Harry seems to be having fun with this even after so many years.

[@SlapYoDaddyBBQ]

Love what you cook and cook what you love! Pork Fat RuleZ!!!

[@dryflyonly]

Hi Harry - huge fan and have been using modded WSM for 15 years. You have been a huge influence on my bbq game, and now I win some kcbs backyard events in the bay area. Thanks for your videos!

[@SlapYoDaddyBBQ]

My pleasure Mark. Thanks for your support and kind words

[@wadetharp348]

Harry, I tried to follow your advise on this video very closely for my very first pork butt slow smoke. I slow smoked the injected and rubbed pork butt (11 lbs) for 6 hrs @ 250F to get a great looking bark. At that time I double wrapped it in butcher paper (after watching your backyard bbq pork butt video). I also added bbq sauce (stubbs pork) and butter. The meat at that the time was at about 145F. From there I did not use a timer but just waited for the meat to get up to 200F (took 3 more hours and hit this temp). Once done I pulled it off and let it cool. The meat was tender, juicy, excellent, and the family and I are really enjoying it (finished shredding the meat at 7am this morning). HOWEVER, in many pork butt videos I have watched, they showed as an example how easily the scapula was able to be pulled free from the meat. In my example, this was not the case. The meat was very tender but it would have taken a hydraulic jack to pull the scapula free! :-) I am exaggerating a bit :-) Can you give any advice along the lines of what I may or may not have done wrong regarding this?

[@SlapYoDaddyBBQ]

There are 11 muscles in the pork butt so if you cook the money muscle perfectly, the other muscles may be not as tender. It takes a lot of practice to cook all the muscles perfectly at the same time. You have to decide which of the 11 muscles you want to cook perfectly. For a contest, my money muscle (pectoralis profundi) is perfect and my scapula (horn) muscles are perfect. The spaghetti and cellar muscles are usually harder and need to be sliced so I don't usually turn them in. Practice more times and you'll get the hang of it. It takes a lot of skill and practice. I always tell folks that just watching Tiger Woods swing a golf club and listening to him teach you how to swing means you still have to swing 10,000 times to get it right. BBQ is just like a golf swing. One swing may not get you the results that I can get. Make sense?

[@Forevertrue]

Thank you Harry. A GEM in every minute of Harry's videos. Thanks Again!

[@SlapYoDaddyBBQ]

You're very welcome!

[@PatriotPaulUSA]

That is Awesome! I ALLways learn great things when I watch Harry Soo videos! I never Knew why they called a pork shoulder a Butt! That history lesson about the wooden box they used to salt and pack the pork shoulders in was called a BUTT! Love It! This is why I love listening and learning from Harry! I love learning to smoke and BBQ better too! But Never stop with the History Lessons! They don't teach that stuff in schools anymore! God Bless Ya Harry!

[@SlapYoDaddyBBQ]

Welcome Paul. When you have time, there are 300 other videos 35 playlists to up your BBQ game!

[@TheKitchenTechnician]

Holy shit! Look at that hardware!!! Are you kidding me!? I didn’t realize you were a BBQ GOD! Amen.

[@SlapYoDaddyBBQ]

Thanks for stopping by!

[@awlonoble7414]

Wow Harry you killed this video. Love all the tips seriously !!!

[@T0n3man]

I used this process with the Butcher BBQ injection last weekend and it turned out so good! Thanks again for all you do man.

[@SlapYoDaddyBBQ]

Glad to hear Tony!

[@cookingwithladyv8467]

Thank you Harry! You will always be my go to person when I have to make bbq or smoke meat. You are a real one. Love you Pal! 💪🏾

[@SlapYoDaddyBBQ]

Love you too LadyV!

[@crx5555]

Thanks for showing all the black belt techniques and stepping up my BBQ game.

[@sgt-maj_smoke]

As always I love the detail and explanation Harry. Thank you for sharing.

[@SlapYoDaddyBBQ]

You are very welcome

[@jkbbq]

Your videos are so helpful. It has the feel that I'm taking your BBQ class. I appreciate you sharing your techniques with the BBQ community.

[@SlapYoDaddyBBQ]

Jim, I'm just happy to be a tiny part of your BBQ journey to spread more love in the world. Thank you for your kind words. Please tell your friends about my channel and send me a note when you take walks in your backyard among family, or in sanctioned comps

[@stacker6077]

I'm brand new to smoking and know very little about it, so I started learning everything I could and my neighbor turned me on to Soo's channel! Great info and now I'm subscribed! Definitely want to learn from the best!👍👍😉😉

[@SlapYoDaddyBBQ]

Thanks for stopping by. Feel free to browse my 600 videos and 35 playlists when you have time.

[@docohm50]

Thank you Harry for sharing your vast knowledge in grilling. I learned a lot from this video. I am a huge Weber fan so it was great to see your Weber Kettles scattered about with all your trophies. Thanks again Harry!

[@SlapYoDaddyBBQ]

Feel free to browse my 130+ videos organized by Playlists. Let me know if you have any questions

[@wisdomSP]

Listen to Mr Soo here. Sounds like he has a PHD in BBQ! Thanks for sharing!

[@SlapYoDaddyBBQ]

Thanks for stopping by. Feel free to browse my 160 videos across 25 playlists when you have time

[@SuperTurbocoupe]

Thank you very much for taking the time and going in depth. It's clear to see why you win so often.

[@SlapYoDaddyBBQ]

Thanks for stopping by

[@mkidd6463]

Harry thank you so much for making this video. I have watched you four years on pitmaster reruns and really appreciate your guidance. I will be competing in my first KCBS event this coming March.

[@SlapYoDaddyBBQ]

Great to hear! Good luck in your first comp!

[@colinkobel2868]

Trying to prepare for my first comp and this was excellent information! Thank you Harry!

[@SlapYoDaddyBBQ]

Happy to help. Be sure to do the 7 things before your first comp

[@NA245th]

I bet your neighbors love you. Thank you for sharing

[@SlapYoDaddyBBQ]

You bet! Actually, a lot of my food goes to first responders around my city as you can see at the end of these videos kzbin.info/www/bejne/aavJZGWgdpWhgZI kzbin.info/www/bejne/epbEh2eMlpqYqrs

[@danielbarrett3434]

I love Harry’s scoreboarding 😂.

[@paulprattini6446]

Spreading that BBQ love as always. I love your channel!!! What really got my attention is that you are a poker player just like me. :) Thanks again for sharing....you are definitely upping my BBQ game for sure!!!

[@SlapYoDaddyBBQ]

I appreciate that!

[@WhiteLakerrt16]

For a real rookie, thats a lot of education ! Thanks Chef!

[@SlapYoDaddyBBQ]

Hey Chuck thanks for wa6. Only 140 more such videos and you'll be a black belt master!

[@overtonesnteatime198]

Holy crap harry i knew you were a great pitmaster but man oh man! Respect brother! Thanks for sharing so many amazing tips.

[@SlapYoDaddyBBQ]

Glad to help

[@fly1327]

Harry, I've been a fan of smoking pork shoulder for years now. I just learned way more than I knew from experience by a long shot from this video...Period. Thank you!

[@SlapYoDaddyBBQ]

Glad I was able to help you master barbecue pork so you can spread BBQ love. Be sure to watch my other pork videos. Backyard Butt - kzbin.info/www/bejne/raW6eomDr6tqns0 6 Pork Injections - kzbin.info/www/bejne/eaCsdIFnpZebfpY Chili Verde Pork - kzbin.info/www/bejne/Zp-ZkoB3gqybp5I

[@FatKidsKitchen]

Thank you for sharing this Harry, your work is second to no one!!

[@SlapYoDaddyBBQ]

Thanks FatKids BBQ! Keep spreading BBQ love!

[@daddydutchbbq]

Harry , awesome tutorial ! Great job explaining everything, even those 6 syllable words i didn't catch !...lol Thank you so much for explaining your processes! Best of luck Harry! If you ever need a dish washer , i'm your guy!!!

[@SlapYoDaddyBBQ]

You mean Pectoralis profundi aka Money Muscle? LOL! :-) OK, I'll think about you next time I wash dishes. Thanks for offering. If you want to binge watch my channel. I've organized my 100+ videos in Playlists for easy navigationkzbin.info/door/4dtbTXdvjo272b5x_mxRBwplaylists Food Gawker - tinyurl.com/klnclwu Pinterest - tinyurl.com/k34kgq6

[@garythorsell5061]

Hello Harry thanks for another great video your dedication is much appreciated 👍

[@SlapYoDaddyBBQ]

My pleasure

[@bevious]

Very informative video. Thank you for being generous with your black belt knowledge.

[@SlapYoDaddyBBQ]

You are very welcome. Happy to share and hopefully you'll become a backyard hero or comp walker!

[@LanceRasmussen]

Awesome video on competition pork and consistent with the class I just took with Harry a week after this was posted. Can vouch for the flavors and can't recommend enough taking Harry's class.

[@SlapYoDaddyBBQ]

Keep spreading BBQ love Lance! Thanks for vouching for the flavors. Did you share the food from the class with everyone?

[@LanceRasmussen]

Harry Soo - Of course! Was loved by all. And will probably do a butt for homework.

[@rgeorge9260]

AMAZING video, Harry! Thx for all the truly detailed information! I'm doing smoked pork butts for the first time, and ALL the tips for trimming, injecting, initial smoking, wrapping / finishing, were VERY helpful! Can't wait to see how mine turn out (I'm doing 3 of them)!

[@SlapYoDaddyBBQ]

Best of luck!

[@rgeorge9260]

@@SlapYoDaddyBBQ I smoked three pork butts, following your instructions, and they turned out AWESOME! I had a total of 27lbs of meat, and gave a way 1/3 to my friend and his wife (who said it was the best pulled pork they have ever had), kept 1/3 for myself, and giving the other 1/3 to my GF tomorrow (and I KNOW she'll like it!). Thanks again! I'm going to check out some of your other videos, and subscribe!

[@harsoo]

@@rgeorge9260 Well done Richard. Keep spreading BBQ love!

[@thesundrinker]

My brisket turned out perfect thanks to this 🤠 Wonder what I’m cooking next. 🐽

[@thesundrinker]

Edit. Seriously though. Thanks for the wonderful videos.

[@SlapYoDaddyBBQ]

Happy to hear!

[@christophervanbrackle8808]

I love how all you competition cooks retail your rubs sauces and injections.

[@SlapYoDaddyBBQ]

Yes, comp is an expensive "habit" and all of us need a way to pay for our "drug". We spend between $500 to $1,000 every weekend so that's up to $30,000 a year if you compete 30 times. You hope to win prize money to cover some expenses else your spouse is going to cut short your cooking career or cut off certain parts of your anatomy. :-) Kapish?

[@christophervanbrackle8808]

Understood. With that said I think I'm going to try some Slap Yo Daddy products. Been following you since BBQ Pitmasters.

[@InquisitivivelyCurious]

Thanks Harry, due to the low cost of pork butt and a very large family we have this quite often. I am going to try your methods of adding the brown sugar and the butter before I wrap.

[@SlapYoDaddyBBQ]

I like BIG butts and I cannot lie! 😋😋😋

[@InquisitivivelyCurious]

Hahaha!!

[@gabriellacamis1724]

Excellent video, thank you for taking the time to show off your skills!!!

[@SlapYoDaddyBBQ]

You're very welcome. Thanks for stopping by. Plenty more BBQ love to be shared so please check back or hit the BELL to be notified when I post a new video.

[@robertgarcia2132]

Love your vids Harry...I just bought my first smoker last weekend and im making a pork butt and ribs tomorrow so im trying to pick up some tips from the master!!!

[@SlapYoDaddyBBQ]

Welcome to my channel Robert. Be sure to watch my butt and ribs videos so you can be a black belt pitmater in no time RIBS Competition Ribs - kzbin.info/www/bejne/gHrHdpiQbN1jb5Y Coaching Ribs - kzbin.info/www/bejne/gpWUcpKahdymrZo Livermore Ribs - kzbin.info/www/bejne/q5KUfYRvebiahas Harry Grill Ribs - kzbin.info/www/bejne/jpSsi2V3jJmGo9E Jenga Ribs - kzbin.info/www/bejne/nZ28mniQqq90nq8 PORK Backyard Butt - kzbin.info/www/bejne/raW6eomDr6tqns0 6 Pork Injections - kzbin.info/www/bejne/eaCsdIFnpZebfpY Chili Verde Pork - kzbin.info/www/bejne/Zp-ZkoB3gqybp5I

[@robertjason6885]

University of Soo. Amazing stuff.

[@SlapYoDaddyBBQ]

Thanks Robert for stopping by!

[@PreppyVibes00]

Great vid Harry I'm addicted to your BBQ perfection. My wife will disagree but more vids! and longer yay

[@SlapYoDaddyBBQ]

Hey Craig, master barbecue and spread some BBQ love to your wife and she'll let you watch all my videos

[@jasonfarrugia246]

Once again a great video. Thanks again. JJ from down under

[@martybeidleman3027]

LOL Harry be droping jokes on th sly... "I like big fat pork butts, I cannot lie" LMAO!!!

[@SlapYoDaddyBBQ]

What Marty you don't like BIG BUTTS? Come on! :-)

[@MrJobcon]

Excellent content. Very informative. Thank you Harry.

[@SlapYoDaddyBBQ]

Glad you enjoyed it

[@fitnessfamilyman7721]

Hey harry, I have two pork butts in my freezer waiting on me to learn the best process to smoke them. This video REALLY helped me to feel confident enough to go for it. I’m only bbqing for friends and family but still want to make a competition quality product. Thanks!

[@SlapYoDaddyBBQ]

Give it a go and you'll do great. I also show how to cook a backyard butt with some variations you can check out. Backyard Butt - kzbin.info/www/bejne/raW6eomDr6tqns0 6 Pork Injections - kzbin.info/www/bejne/eaCsdIFnpZebfpY Chili Verde Pork - kzbin.info/www/bejne/Zp-ZkoB3gqybp5I

[@chemtrail_brew_Que]

Your the man Harry...thanks for sharing your secrets

[@SlapYoDaddyBBQ]

Happy to help you spread more BBQ love in the world!

[@anthonydenowski4051]

Awesome, I'm going to try that butterfly method. Also, loved seeing you in videos hanging out with Baby Back Maniac, T-Roy Cooks, Aim'em and Claim'em Smokers, and What's New BBQ. World class man!!

[@SlapYoDaddyBBQ]

I teach you how to master barbeque so you can spread BBQ love. Look out for plenty more BBQ videos coming soon

[@serratoanthony]

Harry I love your videos. Very informative.

[@SlapYoDaddyBBQ]

Thanks Anthony. Feel free to tell others and binge watch my 100 videos when you have time

[@navysealninja85]

Hope your next trophy 🏆 is from KZbin Thanks for the tips

[@SlapYoDaddyBBQ]

Thanks for stopping by and your kind words!

[@solman93]

Harry, thanks for sharing your knowledge and experience!

[@SlapYoDaddyBBQ]

You're very welcome. Thanks for stopping by

[@smokingtarheel3003]

I'm going to try some of these tips on my next cook. I've never been one to separate the money muscle as a backyard enthusiast. I'm a certified KCBS judge, so I've tasted plenty of them. They are really good when prepared correctly. It's not commonly seen in NC BBQ, except in comps. Thanks and count me as a fan!!

[@SlapYoDaddyBBQ]

Thanks for stopping by Smoking TarHeel CBJ. Be sure to watch the CBJ class video kzbin.info/www/bejne/jKXCZZR_oLeUi8U

[@smokingtarheel3003]

Thanks Harry. I'll check it out and best of luck in Texas!

[@thomasclarke5046]

Excellent information as always. Thank you!!

[@SlapYoDaddyBBQ]

You are very welcome Thomas

[@fitnessfamilyman7721]

Harry, used this recipe yesterday and KILLED IT! Made incredible pork, my family and I ate like Kings. When I sliced the money muscle it was insanely moist and tender.

[@SlapYoDaddyBBQ]

Happy to hear. Keep spreading BBQ love. If you want an easier recipe, try these methods: Backyard Butt - kzbin.info/www/bejne/raW6eomDr6tqns0

[@EPBusinessTV]

Harry would love to see you bbq a whole hog. To learn from your version as you are an excellent teach and bbq chef.

[@SlapYoDaddyBBQ]

OK, will do one from start to end. Meanwhile, you can watch my Beverly Hills catering kzbin.info/www/bejne/q6nVfp2IhZ6fbKs and my trip to Texas with Junior Urias - kzbin.info/www/bejne/pn_MmottlKifbJI

[@EPBusinessTV]

@@SlapYoDaddyBBQ Awesome, I will be checking it out. Thank you very much

[@ralphmendeziii7616]

Thanks for the info on pork you are a master bbq chef. I almost tried to bite my phone when you showed the butterfly method muscle.

[@SlapYoDaddyBBQ]

LOL! Thanks for stopping by Ralph!

[@eddiebuttle5517]

Enjoyed the video and got loads of helpful information. Well done Harry, keep the video coming. Peace, love and bbq.

[@SlapYoDaddyBBQ]

Peace, love and barbecue to you Charles! Thanks for stopping by. Many more videos being edited to up your game coming soon like comp and backyard ribs, picanha, 15 sauces curated by Harry and reviewed by 4 master judges, WSM14, Tamale pot WSM, and many others.

[@bradfuller2454]

very interested in the sauces video

[@jeffkorb29]

Awesome video Harry. Thanks for sharing some of your knowledge and experience.

[@SlapYoDaddyBBQ]

My pleasure Jeff!

[@M_Ladd]

This dude could open up his own trophy store!

[@SlapYoDaddyBBQ]

No need as I'm passing on my knowledge to you! :-)

[@dougkidd4799]

Great video, thank you so much

[@SlapYoDaddyBBQ]

Glad it was helpful!

[@michaelnaggi7407]

i like the nerdy parts. i always thought the "butt" was a reference to the meat being the butt-end of the arm joint of the pig. always glad to learn something.

[@SlapYoDaddyBBQ]

Yes, wooden cask. On naval vessel the drinking water was also called butt. Hence the term scuttlebutt as sailors exchanged rumors around the fresh water source on a boat

[@michaelmarshall3729]

Love the channel. Spot on information and 100% transparent.

[@SlapYoDaddyBBQ]

Awesome! Thank you!

[@55azguy]

Thank you for passing on your knowledge.

[@SlapYoDaddyBBQ]

You're very welcome Art

[@deesnutz5576]

Your the man harry💪👌💯 Had to give your vid a watch before i smoke a butt tomorrow here in plumas lake California. Cheers!

[@SlapYoDaddyBBQ]

Cheers Francisco. Stay Home. Stay Safe. Cook BBQ!

[@progers5019]

Another nice comparison. All look delicious. Thanks for all of the tips and other info. You can churn n burn. Amazing

[@SlapYoDaddyBBQ]

Happy to share some BBQ love with Phil n Florence!

[@Keith-nu3di]

Curious, what would do you use for your comp pork. I am guessing lucky devil charcoal, but curious of the wood choice. Thanks for the great videos!

[@SlapYoDaddyBBQ]

Hey Keith, I like hickory and apple when I cook pork. Peach and Pecan work well too. I like JD MAXX briquettes

[@_BLANK_BLANK]

Damn, starting out the video with that big ass flex. Got to love it.

[@SlapYoDaddyBBQ]

LOL! Just establishing street cred in response to some first time folks on my channel who did not see me win Pitmasters Season One and who wonder who's this Harry teaching how to cook championship BBQ!

[@_BLANK_BLANK]

@@SlapYoDaddyBBQ hey man, you have those trophies for a reason. There's no sense in hiding them. Btw you should have ryky from burrfection do a video on your channel that would be awesome to see you teach him some bbq secrets. Of course if all the virus stuff permits.

[@harsoo]

@@_BLANK_BLANK Ryky was my BBQ student and he returned the favor and taught me how to sharpen knives at his home so you see me on his channel. I asked why he was recording two boring guys sharpening knives and 50 K watched which inspired me to start my KZbin channel. So Ryky is responsible for my channel. See my 3 knife sharpening video in homage to Ryky!

[@diablonyc2]

I just did 3 butts on my KJ and used your rub and Sweet brine o mine.....WOW. I did add apply juice to the wrap as well. Thanks for all the tips. I gave one to my sister's family and it is almost all gone lol. Will you be talking about your charities in an upcoming video? You mentioned in Justin's about helping kids get life skills through BBQ! That is such a great concept!

[@SlapYoDaddyBBQ]

Hey John, you're very thoughtful and compassionate of you to ask about charity. The net proceeds from my BBQ work is for philanthropy and we had a successful launch of our Grilling Life Skills for under served youths last Sat in Hayward near Oakland. The response was overwhelming and I'm in the process of documenting lessons learned and creating a tool kit you can download for free to launch this type of program in your inner city in partnership with your local case worker. There is a great need to spread BBQ love especially to the youth who are the future of America. I will be recruiting and training potential volunteers such as yourself. Stay tuned.

[@diablonyc2]

That is great...looking forward to hearing more! The concept is sound....it doesn't matter your background, who you voted for, what your favorite music is, good food brings people together. And teaching others opens up all new possibilities for both the teacher and student!

[@scottmellard3298]

Very good instructions. Does butterfly reach proper temp faster?

[@SlapYoDaddyBBQ]

Yes it does

[@dbutler27]

Very good video, learned a lot, had never heard of doing the butterfly method, but will be trying it soon. Like that you experiment to find that perfect match...thats why you have a garage full of trophies...you put the effort in to get the win

[@SlapYoDaddyBBQ]

Thanks Dave. Happy to spread BBQ love so when I up my game, you'll also up your game. Thanks for dropping by and many more videos coming so please tell all your friends about what my channel does.

[@dbutler27]

Harry Soo Need to do Competition black belt for Pork Loin....Georgia GBA is primarily pork...Loin, Pulled and Ribs....not a lot of info out there

[@SlapYoDaddyBBQ]

OK, I added Pork Loin to the list of videos to do. I helped cook 25,000 pork loin meals a day in Florida with Operation BBQ Relief so I know how to cook loin! kzbin.info/www/bejne/fXqwdaOVr6mqbaM

[@dbutler27]

You the Man! Thanks!... I live in South East Georgia just above Jacksonville Fla. We almost deployed down to south Florida with OBR also following IRMA, but my chose to stay local. My wife and I went and bought some Loins and Butts prior to the Hurricane hitting, and the morning after IRMA ripped through our town we set my smoker trailer up at our local Fraternal Order of the Eagles and with the help of some fellow Eagle members, we served all of our county first responder's and public works personnel with a hot meal... It was a very humbling feeling to be able to give back to those in our community that worked long hours to ensure the people of our small community were looked after. It very saddening seeing the devastation that the people in North California are dealing with from the Fire's, OBR and World Food are doing a great thing being there to assist them, and if i were closer would be right there to help.

[@christiangalvan6775]

I’ve heard you talk about the “second money muscle” do you have a video on where that is and how to get to it?

[@SlapYoDaddyBBQ]

Sew Butt Flower Trim video by Donna, my sweetheart

[@ibronson9974]

Harry! How often are you spritzing with the butter? You mentioned every hour with water but when do you start with the butter?

[@SlapYoDaddyBBQ]

Every 30 mins with butter and water will work.

[@nerfmadeeasy]

Your channel is really taking off, I truly have learned a bunch since watching your channel. What's your take on freezing meat for later use? A lot of KZbinrs have different opinions and I often buy meats on sale and freeze for later use (especially pork ribs).

[@SlapYoDaddyBBQ]

Yes folks can hardly believe that I trim and freeze my contest meats to travel to events. My 1st place USA chicken thighs were frozen and thawed at contests where it took top honors. Don't listen to me and try it yourself. I remind my students of my 3-to-1 Rule to not be keyboard cooks and go fire up their pits instead. For every 1 hour surfing and watching cooking videos, you should clock 3 hours of cooking time. :-)

[@MegaCAMERON68]

Thanks for the video...

[@timealchemist7508]

Harry, absolutely fantastic video! I love your teaching style. And the timing could not be better. I will be cooking a test run this weekend before entering my first KCBS competition. I had planned on using the Butcher Open Pit Pork Injection. Any thoughts on the Open Pit vs their standard Pork injection? Again thanks for all your help with teaching us little guys that are getting started in competition!

[@SlapYoDaddyBBQ]

I like Dave Bouska's regular pork injection. Thanks for stopping by and send me a pic when you take a walk at your first KCBS comp.

[@kensebastian9372]

Very informative. Thank you.

[@SlapYoDaddyBBQ]

Merry Christmas

[@scottrathbun4690]

Simply Amazing info. Thanks for sharing.

[@SlapYoDaddyBBQ]

Scott, you're very welcome! I teach you how to master barbecue so you can spread BBQ love.

[@brettmanley4944]

Your thoughts on seasoning the meat the night before the cook?

[@SlapYoDaddyBBQ]

Depends on the saltiness of your rub. Not recommended if your rub has a lot of salt

[@Bill-N-Carolina]

Harry, how often do you spritz the meat in the smoker? I am starting to smoke dry because I do not like the cleanup or the way it leaves my smoker afterward. Don't want to end up with dry meat.

[@SlapYoDaddyBBQ]

Start spray once you see the meat start to dry up, every 30 mins after that

[@danacole6498]

Harry you are amazing! And I have learned so much from you! I had one question I have heard that you should only pull the pork you’re going to eat in that meal because it can dry out if you pull it all at once and don’t eat at all. As my family is smaller we tend to make a 9 pound pork butt last 2 to 3 meals I wondered what your thoughts were on pulling it all after it rests and adding the barbecue sauce or only pulling what we eating that meal and adding the sauce to that and waiting to pull the rest until we’re ready to eat it? I bow to the master❤️

[@SlapYoDaddyBBQ]

You are in luck Dana as I have a reheating video you can watch kzbin.info/www/bejne/aXSWgXSkhJ50epY

[@danacole6498]

Thank you!!!!

[@GarysBBQSupplies]

Harry is absolutely right. We are not supposed to judge on the smoke ring. That being said. We DO judge on appearance and the absence of a smoke ring is something that cannot be ignored. Hence your appearance score will go down. Just the way it is.

[@SlapYoDaddyBBQ]

As a certified BBQ judge, I cannot judge an entry by the smoke ring as the rules prohibit it. As a veteran competitor, I know the day I don't have a smoke ring is the day I'm not going to win. Nuff said.

[@shawnwoloschuk4445]

2022 7 30 22. I have a titanium neck today 🙃 I don't know if, years later responds u see currently ? My wife likes what I grill today, because of you young man 👨 ! Teacher, Artist, Master ! I learned good pork burnt ends 🤫

[@SlapYoDaddyBBQ]

Happy wife = Happy life so be sure to cook her some good burnt ends! 😋

[@shaneruwe2432]

Hey Harry big fan of your videos. I think you do a great job explaining and passing along your knowledge to fellow bbq cooks out there. I have a question for you about what kind of pork is used most frequently on the KCBS circuit. Is it mainly Duroc pork or do people out there use Berkshire? Is it important to use a higher quality pork like one of the above like it is when cooking competition brisket. Keep up the great work and teaching and if you ever wanna extend your one man team by one for a midwest event like the Royal I would be more then excited to help you add to your trophy shelf. Thanks!!

[@SlapYoDaddyBBQ]

Hey Shane, you are asking a question that can result in a 3-hour argument and fist fight. Dammed if I know the answer. I've cooked with Kurobuta, Duroc, IBP, Smithfields, Red Wattle, and others. The only way is to ask the top teams what they use and they are not sharing their secrets. If you find out, please let me know. Meanwhile, I'll show you what I do so you can master barbecue and spread BBQ love. Hope to see you on the comp circuit if you're cooking the Red Raider in Texas next month. Live, love, and barbecue, Harry

[@shaneruwe2432]

Harry Soo thanks for the reply appreciate it. Kinda figured as much. I have cooked many different breads of pork as well and have found the Berkshire pork to be pretty tough to beat personally. Good luck in your contest at Lubbock. Hopefully you will be making the trip to KC for the Royal so I can maybe introduce myself in person.

[@SlapYoDaddyBBQ]

Thanks for you wishes. Will see you one of these days on the circuit. Good luck at the Royal. Are you in the Open or Invitational?

[@cypher4689]

Being a scientist, I thoroughly enjoyed your video 👌🏼

[@SlapYoDaddyBBQ]

Awesome! Thank you! More nerdy videos in m 300 videos 35 playlists. Here are examples Fruit tenderizers- kzbin.info/www/bejne/n6OvkqiClLNpedk Buying BBQ Meats - kzbin.info/www/bejne/gqTNYZ9oqreSf9k Salting Steaks - kzbin.info/www/bejne/mKWTooGeZ7SBis0 Smoke ring - kzbin.info/www/bejne/fWHVeX6jYq96qck Harry Smoking Woods - kzbin.info/www/bejne/jmm7qJagasuYesk Patty BBQ Woods #1 - kzbin.info/www/bejne/oIm1ZYGneJafbLM Patty BBQ Woods #2 - kzbin.info/www/bejne/j6ezcpuFg9B_hM0

[@cypher4689]

Harry Soo Wish I could post a pic here but my Boston Butt was cooked to perfection. The addition of butter & brown sugar in the wrap was brilliant. Can’t wait pick up my pellet smoker this weekend & do some reverse searing. All the best from down under 😊

[@meatcranium4280]

THE TEACHER IS IN SESSION!! I listened to every word. You are a true professional. HARRY LIKES BUTTS!! Lol.Thanks for sharing

[@SlapYoDaddyBBQ]

Meathead, please take plenty of walks either in your backyard (i.e., kudos and compliments) or at a comp (BAT big ass trophies and prize money). I am happy to be a tiny part of your barbecue journey to spread more love in this world. If you win money, be sure to donate some to a charity like I do where part of all my BBQ proceeds goes to charity to help those in need. I am partial to Operation BBQ Relief, Save The Children, and Operation Homefront charities. If you find my videos helpful, please consider helping a worthwhile charity in the process. I will be very grateful to you for tossing another boomerang of BBQ love into the ;universe. Love, Harry

[@xxtitanfallxx2075]

Hey meathead, Do you know of any competition events in Orlando?

[@xxtitanfallxx2075]

Harry Soo if you ever come to Orlando for a competition let me know. I will like to shadow you and I will help you with all the work of preparation if you want.

[@meatcranium4280]

xXTitanfallXx No I don’t know of any

[@fishordie1992]

@@SlapYoDaddyBBQ You are a Light! Keep letting it shine. We are supposed to be here for one another as people. Too much hate in this World today. Be not of the World!

[@boostedmaniac]

Ba-baba-ba-na-na-na-ba-baba Love AC/DC 😄

[@SlapYoDaddyBBQ]

Pork butt rule!

[@stephenmayne4886]

Thanks for sharing this information.

[@SlapYoDaddyBBQ]

You're very welcome. Thanks for stopping by Stephen

[@duaneanderson2671]

your vids are top notch, thanks for sharing your secrets to a perfect outcome on all your vids. i am not a comp bbq however i like perfection for friends and family to enjoy the comp stye of bbq.. do you have any suggestions on the pork lion? or a vid on that as we poor folks can get it cheap and it can dry out quickly with injection as well. can you do one with a lion? the Hawaiian chicken turned out awesome.

[@SlapYoDaddyBBQ]

Glad you like them! The key with pork loin is to not overcook. A wet brine or dry brine before cooking also works

[@StrapDLBStyle]

I just stumbled upon this video. Going to try and do the, $ muscle hang for more smoke ring. I have been using Kosmos injections haven't tried anything else but so far they have been delicious. Great video thanks for the effort.

[@SlapYoDaddyBBQ]

Thanks Dustin for visiting my 400 video channel with 35 Playlists Here are some injection shoot outs which might be useful 6 Pork Injections - kzbin.info/www/bejne/eaCsdIFnpZebfpY Best Brisket Injections - kzbin.info/www/bejne/iKHRenqtadushqM 6 Chicken Injections - kzbin.info/www/bejne/rmOWf6uOoMuKbdU

[@StrapDLBStyle]

@@SlapYoDaddyBBQ just watched the pork injection video great information. I just put on 2 pork butts and 1 brisket for super bowl Sunday. What part of Cali are you at? I'm in Huntington Beach.

[@SlapYoDaddyBBQ]

@@StrapDLBStyle Happy Super Bowl Day. I'm in Diamond Bar in LA County

[@popepourri7776]

Have you tried the butterfly method with a char siu recipe Harry?

[@SlapYoDaddyBBQ]

Not yet but it should work

[@popepourri7776]

I worked on it all day yesterday. Dry brined overnight, injections of char siu marinade, dry rubbed, then glazed as they went on smoker, spritz/mop it up with more char siu marinade every 30-45mins. Smoked for 5-6hours 200-280F. Thanks for your video covering the butterfly as this was my first time smoking pork butt and helped me in my creation last night!

[@harsoo]

@@popepourri7776 glad to hear it worked for you

[@albertmartinez159]

Thanks for the video How long do you wait until you put it on the pit after you inject them? Do you sauce the pork but before turn in? I bought a few of your seasoning and sauce getting ready for the cookoff next weekend. Thanks again

[@SlapYoDaddyBBQ]

In comps, I inject 8 hours before cooking, and 4 hours rub stays on before cooking I warm the sauce and brush it on when I slice and plate for the comp Styrofoam box Thanks for trying my products. Please email [e-mail] if you have questions using my 10 rubs and 5 sauces

[@stenny1970]

Harry Soo - Hey question for ya - I wanted to ask some of the people I follow on what do you prefer: Pork Shoulder or Pork Butt ? I have not made either of them yet and I want to this week hopefully. The only 2 cookers I have so far are the Pit Barrel and the Masterbuilt 1050

[@SlapYoDaddyBBQ]

The shoulder is called the butt. The butt of a hog is called the ham. Go figure! Either PBC or MB will work well

[@stenny1970]

@@SlapYoDaddyBBQ - Yep but the "Butt" is higher on the pig than the shoulder. I was wondering which do you prefer.

[@harsoo]

@@stenny1970 shoulder has two parts called the picnic (bicep) and he shoulder (butt). Both are good eating. For comp I have to cook the butt as that's in the rules. For catering, I go with the cheaper per pound choice. For family and friends, I cook ribs and that's what they want to eat versus pulled pork

[@TheDortmunderJungs]

That flex on us

[@user-ur6ci4kj7b]

Hi Harry. I am a big fan of yours. I just bought a traeger pellet smoker from costco. Cost me $800. What's your thoughts on using pellets? I will say it's the first successful smoke ring I've got on brisket but I don't taste the smoke penetration as much as a natural smoker

[@SlapYoDaddyBBQ]

Hey Josh: Yes, pellet cooker will work. Some of my friends who use them add a Smoke Tube to get more smoke. Try this one amzn.to/2OQ6AHi. If you read my blog, the 2015 Houston Livestock World Champion Doug Scheiding used a pellet cooker to win the world championship using my chicken rub www.slapyodaddybbq.com/2016/05/2016-houston-worlds-championship-bar-b-que-contest/

[@easybackyardbbq]

Quick question, I just bought a used 22 wsm and it doesn’t have a water pan. Could I use a pizza pan as a diffuser or what do you recommend. I normally cook more hot and fast (300-350) Thanks so much for your help.

[@SlapYoDaddyBBQ]

Yes, any metal pan will work. Also ceramic planter base from Home Depot that fits will work also. You can also cook the WSM22 like a drum UDS without baffle

[@easybackyardbbq]

@@SlapYoDaddyBBQ thank you

[@carlosalmaraz1455]

Hi, Harry loved your video. I still have alot of work to improve my pulled pork. Do you recommend brining? Or injectioning for tenderness or a better flavor?? I've never done the injection before. I want to thank you again for sharing all your b.b.q knowledge to me. You have helped me become a better novice pit Master. Much b.b.q love, take care and be safe.

[@SlapYoDaddyBBQ]

Try new ways to see which ones you like Carlos kzbin.info/aero/PL3m5r2-liyzqTbjijDf8rQ4IeWhB2NiRt

[@stevenwiggins1695]

Very Informative Harry. When you cook to 190-200ish, does the money muscle still stay in tact for medallions or is it susceptible to pulling apart like rest of the shoulder? Do/can you cut it away at the end as it is approaching 190?

[@SlapYoDaddyBBQ]

Hey Steve, you don't need to cut off the MM when it's done. if you're careful, you can cook the MM to perfection for a KCBS 9 9 9 and have about 60% of the rest of the butt tender enough for the judges. The horn or scapula is usually good when the MM is good. The main muscles such as the seratus ventralis, triceps brachi may not be tender enough but I don't use those in my box anyway unless I destroyed my MM. Hope this helps

[@richsellskc]

you are truly one hairy, Harry Soo! nice job. Appreciate your passion. Like you, I love to compete and eat great BBQ. Rick, KCBS General.

[@SlapYoDaddyBBQ]

Hey Rick thanks for stopping by

[@EdgarCastillo-sc3ec]

Hi Harry. Thanks for sharing all your knowledge and experience! I’m new to smoking and am having problems with the WSM temperature. Do you suggest to fill in the water pan or not? Also, for some reason, after I wrap the pulled pork, the temperature stalls at 198 and doesn’t move for hours and actually starts to go down! What am I doing wrong?

[@EdgarCastillo-sc3ec]

Thanks in advance Harry!!!

[@SlapYoDaddyBBQ]

Please try my tips on how to set up Setup WSM - kzbin.info/www/bejne/moDGpaFuar5gpM0 Clean up WSM - kzbin.info/www/bejne/e2ipiH18q8alm5I

[@Thechubbypig918]

would you recommend brushing a glaze on the money muscle and back on the smoker?

[@SlapYoDaddyBBQ]

You can but I don't do it.

[@Thechubbypig918]

@@SlapYoDaddyBBQ on a off set smoker which end would you put towards the fire box, money muscle or horn? Thank you