Brisket Ultra Low Slow 20 Hour Fork Tender Weber How-To BBQ Champion Harry Soo SlapYoDaddyBBQ.com

How to cook a fire-and-forget ultra-low-and-slow 21 lb brisket on a Weber 18-inch Smokey Mountain so it's moist and fork tender with no injection or mop liquid during foiling. Click “SHOW MORE” for links and info
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#HarrySoo #SlapYoDaddyBBQ #BBQBrisket

[@TheoneDragon51]

I have come to really enjoy your videos. Your not arrogantt like Myron Mixon. You really want to help others not just brag how good you are. Thank you Sir

[@SlapYoDaddyBBQ]

You're very welcome. Myron is a sweetheart once you get to know him. His on-screen persona is not his private persona. Shhh .. . don't tell Myron I said that! :-)

[@ajhpower1972]

Myron rules! You do as well!

[@babblingidiot7903]

Who is Myron mix On?

[@waltzb7548]

After a 20 year absence, finally got back to smoking and went with a WSM 18. I've had some great luck and in no small part due to your instructional videos. Thank you for all the great vids!

[@SlapYoDaddyBBQ]

Happy to be part of your BBQ journey!

[@caribou2636]

celery seed really does make a huge difference in flavor to me. Ive been testing brisket seasonings for our upcoming BBQ truck, and S&P + Celery Salt and using beef "Better than Boullion" as a schmear has by far been my favorite. It adds so much of that great Umami flavor that alot of people dont focus on with BBQ

[@SlapYoDaddyBBQ]

Thanks for watching Aaron!

[@SlapYoDaddyBBQ]

Thanks for watching Aaron!

[@UnnecessaryBelond]

I know its been a year but what do you mean by "schmear" for better than bouillon?

[@caribou2636]

@@UnnecessaryBelond better than bouillon is a brand. they make the little dry bouillon cubes, but they also make a beef base paste. i rub a very thin layer on before i season, although ive gotten away from using it.

[@michaelcoughlin8238]

@@caribou2636 I've done this on occasion as well. I liked the outcome although it didn't stick with me enough to become a go to. It seems the same with you.

[@bensk30]

Love it. I've been cooking my brisket like this for years. Smoke it a day or two ahead, wrap it and put in the fridge, the day I want to eat it, throw it in the oven and cook it all day. You're the first bbq guy I've seen show this method, well done sir, and that left over jus is a great base for bbq sauce.

[@SlapYoDaddyBBQ]

Thanks for stopping by Ben. This option is for folks who are busy like me and don't have time to fuss over a smoker all day and want a moist tender brisket dinner after a long day at the office. Some days, I commute 800 miles by plane between LA and Sacramento for work so when I get home, it's nice to have some brisket sliders.

[@TheDawgfathasBBQ]

Good direction and explanation Harry. Learning a lot from your videos in terms of how to film and explain things. GREAT JOB!

[@SlapYoDaddyBBQ]

Hey Alton, thanks for watching. Anytime you're in the LA area, let me know. Meanwhile, more brisket videos coming soon. When do you think you'll be done editing your collab video?

[@TheDawgfathasBBQ]

I plan to start working on it this weekend and hope to have it done by mid week or so. And definitely looking forward to seeing your brisket videos. And likewise, whenever you are back out this way, you know you have another friend to call on my man.

[@zekemonster]

Thank you Harry. I have seen many videos on how to cook a brisket. I purchased a 14 lb brisket from Chefs Depot yesterday. I followed this Low and Slow technique in this video. The brisket was placed in the WSM around 6 pm and cooked all night. It was very exciting waking up this morning and finding it still cooking on the smoker at 6 am. Then to save BTUs, it was wrapped and placed in the oven on 210 F. I’ll take it out around 1pm, see check for tenderness, using the bamboo skewer into “ peanut butter test”. We are having guests over for a birthday dinner and I know they will love your brisket. Thank you for taking the time to share your knowledge of all things big.

[@SlapYoDaddyBBQ]

Happy to hear! Keep spreading BBQ love 💘

[@bille3008]

Wow, Harry, WOW! You rocked that brisket! I can almost taste it.

[@SlapYoDaddyBBQ]

Thanks. Be sure to see my other brisket videos as there are many ways to cook brisket. I have a video soon on 14 lb brisket packer in 2 hours!

[@tmo7734]

Nice video. I appreciate the fact that you’re a rebel. Not a follower. That’s precisely the reason why I watch your videos and listen to what you have to say. Thank you, Harry.

[@gallerygoo]

I absolutely love this video and my favorite part is Mr. Beans. Please show Mr. Beans more often!!! He's awesome!!!

[@SlapYoDaddyBBQ]

Thanks for watching Drew! Mr. Beans sends love and hugs!

[@jonascazares153]

@@SlapYoDaddyBBQ Harry can that be done on an offset smoker? I mean cook the first half on the offset, then finish off in the oven? I’ve done about 5 cooks in my off set, but id love to just stick it in the oven and finish it off there and not have to be tending to the fire!

[@SlapYoDaddyBBQ]

@@jonascazares153 Yes, that's what I do at home as BTU is BTU is BTU. Save money and effort after you wrap.

[@jonascazares153]

@@SlapYoDaddyBBQ thanks for the reply! I appreciate it!

[@armandoboensel593]

MAN! I rarely have to stop watching your videos before bed... I'm so hungry now. Lol Great video, thanks Harry.

[@SlapYoDaddyBBQ]

Thanks for stopping by! More brisket videos on my playlist kzbin.info/www/bejne/f4PahJ5vZrWai9U

[@BigSteve93015]

When's lunch? Onion bun, sliced onion, dill pickles and horseradish sauce and a place to nap afterwards is all I'm thinking about now. Great job Harry.

[@SlapYoDaddyBBQ]

Thanks Steve. I've organized my 100+ videos in Playlists to they are easier to find kzbin.info/door/4dtbTXdvjo272b5x_mxRBwplaylists Food Gawker - tinyurl.com/klnclwu Pinterest - tinyurl.com/k34kgq6

[@davidekelman5715]

I have worked at 4 bbq restaurants And am always trying to improve and learn new techniques.You have been very helpful in my learning curve.Thanks for all you give Bro!

[@SlapYoDaddyBBQ]

My pleasure David 😊

[@misohoney4656]

Harry, You will go down as my FAVORITE BBQ mentor of all time. The love and passion you show towards your craft and people are second to none. Well done!!

[@SlapYoDaddyBBQ]

Thanks for your kind words and support. Plenty more BBQ love and passion videos coming soon as I'm a curious person and remember that Harry Fails So You Don't Have To! :-)

[@midaham7031]

I just used this method Harry! The 19 lb brisket I smoked turned out awesome! I will do this every time from now on! Thanks for the awesome tips!

[@SlapYoDaddyBBQ]

Super. Thanks for stopping by Mida. Be sure to check out my other brisket videos also kzbin.info/www/bejne/f4PahJ5vZrWai9U

[@therookiegriller7997]

Great video I will have to try that this weekend.

[@Shane-Singleton]

Nothing better than a nice bark on a super moist piece of brisket point!

[@SlapYoDaddyBBQ]

3 hour debate in which method is hest!

[@Shane-Singleton]

@@SlapYoDaddyBBQ lol true. For a back yard cook i'd certainly prefer the faster method of i can get good results out of it.

[@gaurd3]

Impossible for a brisket to be done during the daylight. The stars need to be out to be fork tender.

[@SlapYoDaddyBBQ]

That's why my briskets are usually done when it's dark. I did not know that! :-)

[@nwluce1]

Ha ha reverse schmear love it !! Great video.

[@SlapYoDaddyBBQ]

Glad you enjoyed it

[@BallisticBBQ]

Fantastic Fork-N Brisket there Harry! Great job brother!

[@SlapYoDaddyBBQ]

Thanks Greg for stopping by. We had an awesome brisket cook today in class. See my Instagram and FB pics!

[@SyntagmaStation]

Lol. I love this guy. He’s just got a great monologue

[@SlapYoDaddyBBQ]

Thanks Mann!

[@jerryn765]

Mr Harry, I cooked one Brisked last month your way,it was one of the top five best piece of meat I have ever had in my life and I am 66 years old so that is saying a lot.I live alone.it is just to much work for one person to eat a brisket now and then, thank you for helping me full fill one item on my bucket list .your the best

[@SlapYoDaddyBBQ]

Thanks J needes. I am 6 years your junior and I'll still a newbie at cooking. Glad to be of assistance.

[@internaman]

Harry I love your videos You crack me up. Thanks again

[@SlapYoDaddyBBQ]

You're very welcome. I should not quit my day job yet! 😜😜😜

[@j.p.7708]

Your dog is in a state of ZEN in anticipation of num, nums.

[@SlapYoDaddyBBQ]

He is a brisket num num dog!

[@tomsowell1175]

@@SlapYoDaddyBBQ If it's like my dog, their motto is "If he's chopping, he's dropping"

[@trdaniel37]

This Texan enjoyed your video.

[@SlapYoDaddyBBQ]

Thanks DP. Guns up. Go Red Raiders!

[@ks_mason4775]

In all reality. Harry going to "work" Is winning a bbq contest, slapping 5 baby momma's, and then coming home to an amazing brisket.

[@SlapYoDaddyBBQ]

and all he needed was a fork and no teeth! ;-)

[@stevemitchell3601]

Thanks Harry for once again sharing your knowledge and love of the BBQ craft. I have learned so much from your videos.

[@SlapYoDaddyBBQ]

Hey Steve, I try to show you options to get the full potential out of various cooking styles. I've organized my 100+ videos into playlists so they are easier to navigate. Feel free to browse when you have time and let me know if you have questions. Thanks for watching Steve kzbin.info/door/4dtbTXdvjo272b5x_mxRBwplaylists Food Gawker - tinyurl.com/klnclwu Pinterest - tinyurl.com/k34kgq6

[@SheldonBeldon]

That’s a real american right there.

[@playasdetijuas]

Awesome cook. Gotta try it. Thanks

[@SlapYoDaddyBBQ]

Please do!

[@Heffbomb]

I've never heard, "fork tender" more in my life haha

[@SlapYoDaddyBBQ]

And I like big briskets and I cannot lie! :-)

[@veag687]

Just discovering the brisket world, thanks Harry!!

[@SlapYoDaddyBBQ]

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

[@veag687]

@@SlapYoDaddyBBQ I cooked my first brisket today inspired by you! Selery seed is a golden touch! So much still to try, I can't wait for my next cook. Thanks for the BBQ love!

[@drumsonfire2point0]

Just want to send you some gratitude Mr. Soo. You speak so clearly and concisely on the subject. Your personal experience and research are invaluable and I appreciate that you don’t over promote products that you use. I respectfully thank you for your channel and I look forward to my next brisket based on your “black belt” advice.

[@SlapYoDaddyBBQ]

you are very welcome Gene! Keep spreading BBQ love!

[@drumsonfire2point0]

Any advice for smoking on a propane smoker? I have a home sized Masterbuilt.

[@SlapYoDaddyBBQ]

@@drumsonfire2point0 Keep the smoke level up using wood chips or hockey pucks. BTU is provided by the propane but you need smoke for good BBQ. See my Smoke and Wood science videos as to why Patty BBQ Woods #1 - kzbin.info/www/bejne/oIm1ZYGneJafbLM Harry Smoking Woods - kzbin.info/www/bejne/jmm7qJagasuYesk Patty BBQ Woods #2 - kzbin.info/www/bejne/j6ezcpuFg9B_hM0

[@paullarsen8859]

Great idea for when I need food and need sleep before work. And share

[@SlapYoDaddyBBQ]

Thanks Paul for watching

[@mmaurice100]

Two questions 1. If you were to monitor the meat’s temp and pull it right when it hits 200 I would imagine it would be less fork tender and more sliceable? 2. I would imagine you could do just about everything this way, Ribs (beef or pork), pork butt, etc?

[@SlapYoDaddyBBQ]

For both 1 and 2, please try my way and trust me to put down your thermometer. Use a bamboo skewer and remove when meat feels probe tender. Have one skewer in a jar of cold peanut butter and another in your meat. When the probe feels the same, remove your meat. I've trained 3,000 students and many have become grand champions using this method so it works. Cheers, Harry

[@mikefalle7910]

@@SlapYoDaddyBBQ Is it possible to over cook a wrapped brisket in the oven?

[@harsoo]

@@mikefalle7910 yes you can easily overcook. With some practice and using a bamboo skewer, you can get perfectly tender brisket slices that drape over your finger with an accordion pull! :-)

[@digitalayon]

Harry, that is sooooo cool. I liked this method a lot. Put the fork and knife away because a spoon is all you need here.

[@SlapYoDaddyBBQ]

Ok spoon tender brisket henceforth! Thanks for watching

[@dennisobrien5310]

Thank you Harry. I just made this. Honestly out of the 10 or 12 briskets I have cooked so far, this came out the best. Love your channel. Keep up the good work

[@SlapYoDaddyBBQ]

Awesome Dennis!

[@jayv4784]

Awesome cook brotha . I would never say that's not the way you cook a brisket cuz I know you definitely know what your doing

[@SlapYoDaddyBBQ]

Hey Jay, this is not how I usually cook a brisket and it was to address a viewer request for an easy way to have a brisket dinner. Please see my 10+ other brisket videos Playlist covering all styles of cooking briskets. Thanks for stopping by.

[@thesledge1969]

Great video harry , thank u for ur great tips. Plz keep up the great work

[@williamlittlemoney2045]

Thank you very much ....

[@SlapYoDaddyBBQ]

Thanks for watching. Be sure to watch my other 10 how-to brisket videos to round out your knowledge

[@richardneel6953]

So let me make sure I understand. Is this brisket fork-tender?

[@SlapYoDaddyBBQ]

Not sure if you watched the last bit of the video where I use a fork to shread and eat it? After 20 hours, it was fork tender and moist. Give this a go and see if you like this style of cooking. If not, I have 10+ other brisket videos covering other methods. Thanks for watching

[@coltonr5741]

Harry, you the man! Love the reverse shmear. So glad it’s finally bbq season here in MN!!

[@SlapYoDaddyBBQ]

The best!

[@briangleason5597]

Dear Sir, Excellent video. I like the brand of charcoal you use, and you're techniques prove as to why you are a Pit Master. Beautiful cut of briscuit. God Bless.

[@SlapYoDaddyBBQ]

Thanks Brian for stopping by

[@killawombat]

Brisket looks great! Beans is one lucky dog.

[@Forevertrue]

Harry imparts knowledge in every minute of his videos. Ultra low and slow Is the only safe way to add garlic to a brisket without making it bitter. Thanks for this Harry. Ask someone in Texas how to cook Chili. You will get a different answer for everyone. Its the same for Brisket! Thanks for this Harry.

[@SlapYoDaddyBBQ]

I love to cook Chili contests: kzbin.info/www/bejne/bmq9kIqdrcecidE I have Johnny's Trigg's chli recipe also www.slapyodaddybbq.com/2013/01/texas-style-smoked-chili-adapted-from-johnny-triggs-recipe/

[@juanresendiz56jr]

If from the Lubbock area as well Harry and I love your videos and I learn a lot about properly cooking brisket!! Your a blessing! Guns up! 💙

[@SlapYoDaddyBBQ]

Guns up Juan! Thanks for stopping by. I have 10+ videos on how to cook brisket in my Playlists so feel free to browse when you have time. kzbin.info/door/4dtbTXdvjo272b5x_mxRBwplaylists Food Gawker - tinyurl.com/klnclwu Pinterest - tinyurl.com/k34kgq6

[@juanresendiz56jr]

Got it Harry!! Thanks brother!!

[@gtsbarbecueandcuisine4837]

Nice cook Harry. I have an 18 WSM and have never done a brisket on it. I usually use my pellet smoker. I’ll be trying this!

[@SlapYoDaddyBBQ]

Give it a go on your 18 and let me know how it came out. Please see my brisket playlist for more tips and tricks on brisket. Thanks for stopping by

[@gtsbarbecueandcuisine4837]

I have seen them all Harry and learn something new every time I watch.

[@mmaurice100]

Bought a nice 14lb Prime brisket from Costco. Trimmed it up and had about 11lbs of meat left. Rubbed all sides with yellow mustard and then coated with SPG. Put it out on my RecTec at 205 for ~8hrs, no spray or anything, put it on, went to bed, woke up, took it off. When I pulled it, temp was about 155 throughout. Wrapped it up in foil and into the oven at 205 with a probe in the thickest part. Took about 9 hours before probe showed 205 (So ~17 hrs total). Had to go to a kid's baseball game so turned it down to 200 (not sure why but felt I might ruin it letting it sit in that extra 5 degrees) and then came back about 4 hrs later. I saved the liquid after skimming the fat. Fork tender, LOL, the thing basically fell apart. I pulled out any big pieces of fat and shredded it up and then poured the liquid back over it. Probably the moistest brisket I've ever made. The left overs out of the fridge are moist. The family prefers pulled meat instead of sliced so this was perfect. Been trying to achieve this for years. Now for the million dollar questions. Without buying tons of expensive meat and experimenting, how moist would it have been if I had pulled it right when it hit 205 and started shredding it. What if I had let it sit for another couple hours at 200 (or 205), say 6 or 8 instead of 4, how much more tender would it have gotten? What if you went to 195 or 210? What if I had left it on the smoker another couple hours until the internal was 165? I am cool repeating this exact process but there are so many variables, how critical are each?

[@pikachucoolgamer]

Great video Harry, as usual like my mom usually say, the only wrong way to cook a meal it's when the result can't be eaten at all, and do you cook or have videos of smoked beef ribs that you can point me at? Or pass on a little bit of your knowledge 😁... Other than that thanks for the video again... P.s. we need more beans time on your videos Harry let him shine like the star he is 😂. P.s.2 have a fun weekend

[@SlapYoDaddyBBQ]

I have two beef rib videos being editing. One with S&P and another with Butter Cola which I used to win a Beef Rib contest. Please check back soon. Thanks for stopping by.

[@johnwatz4955]

Looks delicious Harry!

[@SlapYoDaddyBBQ]

So good!

[@Hazardbone]

His dog gets to eat 21 hour low n slow juicy brisket and Here I am eating 2 minute noodles😔

[@SlapYoDaddyBBQ]

I love brisket on my $0.50 cent ramen or Cup of Noodle! I have frozen brisket and warm it gently in the ramen broth.

[@Hazardbone]

@@SlapYoDaddyBBQ I just want brisket 😂

[@GeoHvl]

I like your school classes so much. 16 to 20 hours will make the worst brisket good. 225 and be very patient.

[@richsamuel2922]

I agree with you on the temp. Just above boiling.

[@jfox195]

Can’t wait to try this one not to mention the addition of celery seed to the rub ! Looks awesome ! Thanks Harry (and Mr Beans)

[@bentosan]

He said in a previous video it also helps with the smoke ring, I have no idea what science is behind that though

[@SlapYoDaddyBBQ]

Thanks for stopping by. Please also see this video - Smoke ring - kzbin.info/www/bejne/fWHVeX6jYq96qck There are also useful Fruit tenderizers- kzbin.info/www/bejne/n6OvkqiClLNpedk Buying BBQ Meats - kzbin.info/www/bejne/gqTNYZ9oqreSf9k

[@SlapYoDaddyBBQ]

Smoke ring - kzbin.info/www/bejne/fWHVeX6jYq96qck

[@kennethmeyers2296]

The Reverse Shmear technique is Grand!

[@SlapYoDaddyBBQ]

LOL! You caught on to my joke!

[@kennethmeyers2296]

Sure did Harry

[@diablodavila]

One more time, what's the size of that brisket?

[@diablodavila]

What breed of dog is he?

[@SlapYoDaddyBBQ]

21 lbs

[@SlapYoDaddyBBQ]

Mr. Beans is a Maltese Chihuahua Pomeranian

[@diablodavila]

@@SlapYoDaddyBBQ It was ginormous lol. He's a pretty dog. I wouldn't mind having a dog with his looks.

[@jacquesalas4294]

Great vid love the puppy

[@SlapYoDaddyBBQ]

Thanks. Mr. Beans is 8 years old which is 8 × 7 = 56 human years!

[@drhodes5433]

That's a roast not a brisket. That's a Broast

[@brandonbaker9106]

Fuck off dumbass brisket is a cut of beef not how it's prepared

[@CardsharkMr]

Man that looks so good, I am just mad I didn't get invited over to try some of that brisket. Thanks Harry for the tips.

[@SlapYoDaddyBBQ]

Hey Charles, if you live in LA, you're welcome to pickup so frozen BBQ from my video shoots!

[@CardsharkMr]

@@SlapYoDaddyBBQ Hey thanks Harry, You are so very kind. I am out that way every month or more and might take You up on the offer. Also thank You for sharing all You tips and tricks and taking the time to edit and upload videos. Your the best.

[@shumardi1]

Thank you again for another great video.

[@TwoGoatsRacing]

GUNS UP!!!

[@SlapYoDaddyBBQ]

Hello fellow Red Raider fan!

[@robertweber3140]

Reverse smear and don't worry about the bulge. Love it. You ARE leading the way in techniques and spreading BBQ love!!

[@SlapYoDaddyBBQ]

Thanks for your support and kind words. Plenty more videos coming you way soon!

[@DIYJoker]

No such thing as a wrong way to cook a brisket if it looks and tastes that good! Thanks H.

[@evanauster7325]

Thanks for posting this. Great job. Your dog is just too cute!

[@SlapYoDaddyBBQ]

Mr. Beans is enjoying my video sessions and will growl to show me who's the boss in the house! :-)

[@evanauster7325]

Harry Soo Hahahaha

[@bentosan]

Jerry jerry jerry!

[@SlapYoDaddyBBQ]

Thanks for stopping by. Hope you found my video useful.

[@maretvilla1531]

20 hours? That's like forever. But I know it's going to be yummy.

[@SlapYoDaddyBBQ]

Yes I also have 12, 8, 6, 5, 2 hour brisket videos. Please see my Brisket Playlist

[@juliankirby9880]

I’ve gotten one of the WSM style bbqs. I see why it’s so beloved.

[@SlapYoDaddyBBQ]

It's a classic and super easy to use once it's broken in and seasoned with a few cooks Setup WSM - kzbin.info/www/bejne/moDGpaFuar5gpM0 Clean up WSM - kzbin.info/www/bejne/e2ipiH18q8alm5I

[@jimmynguyen5387]

From Texas Tech to living in Southern Cali?! wow. Been watching your videos, it's really great. Houston has some pretty nice BBQ and hitting up shops, but your videos def. make me want to try it to do it myself instead of hitting up all over town or waiting at in line at Killen's.

[@SlapYoDaddyBBQ]

Yes Houston is a great Texas city. Will be at the Houston Livestock Rodeo in 2020

[@jimmynguyen5387]

@@SlapYoDaddyBBQ I will sneak into the cook-off if i have to now!

[@texican1048]

There is no wrong way to cook anything. Cook is an art (culinary arts). And with any art, every opinion or style is relevent. There is no wrong way to express your art.

[@saywhatsaywhat]

Mr. Beans is the cutest! I am sure 20 hrs was a long time for him to wait for his treat 😉.

[@SlapYoDaddyBBQ]

Yes it was!

[@joshuacarter7729]

Just started this video, instantly subscribed, I have a good feeling about your channel...

[@SlapYoDaddyBBQ]

Thanks for subbing. When you have time, i have 260+ videos across 30 Playlists so you can up your BBQ game and become a black belt in no time! If you like brisket, here are a few tips to help spread BBQ love. Playlist - kzbin.info/aero/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd SRF comp brisket - kzbin.info/www/bejne/mZenondsaq58bKs Comp Brisket - kzbin.info/www/bejne/i6CaoJaKqp6iosU Best Brisket Injections - kzbin.info/www/bejne/iKHRenqtadushqM H-n-F Texas Brisket Baby Back M - kzbin.info/www/bejne/bpikiaSlqJKUfqc Coaching brisket - kzbin.info/www/bejne/jonWh6uBbLt8mcU 10 Backyard Fundamentals - kzbin.info/www/bejne/oau6iKOsf6qjmc0 12 H-n-F Fundamentals - kzbin.info/www/bejne/jIaqaoCsqqiKeLM 7 Fundamentals Weber Kettle - kzbin.info/www/bejne/f4PahJ5vZrWai9U $220 Wagyu v $50 Angus - kzbin.info/www/bejne/Z4Okk3-fd82raJI S&P v Moola Rub - kzbin.info/www/bejne/j5zHqmOYq5d9f7c Gold v Black SRF - kzbin.info/www/bejne/jKLUo5ZmnJh9mLM Umami Brisket - kzbin.info/www/bejne/mmq8oouIbsSZn5Y Impossible 2-hour - kzbin.info/www/bejne/jIfWdmljh76MeJo Instapot Brisket Calderata - kzbin.info/www/bejne/fGrPlZJomr-Zeqs REDO 7 Fundamentals - kzbin.info/www/bejne/pHzXoZZ4frOqr6M Brisket Cooked in Butter - httpss://kzbin.info/www/bejne/qnaXZ4p8jL2IepI Brisket Aged in Butter - kzbin.info/www/bejne/g4rQoJaQns2ib7c SRF Gold - kzbin.info/www/bejne/r4ebpmt7lrJ-hbs Chicken Fried Brisket - kzbin.info/www/bejne/np-sk6WVqt-WnJI Whole Fried Brisket - kzbin.info/www/bejne/iH_dc4Kup6imetk Post Oak Brisket WSM-22 - kzbin.info/www/bejne/m53GooKIfbFoqLc Walmart Brisket - kzbin.info/www/bejne/nH22lmmZbK2kZtU Costco v Sams Brisket - kzbin.info/www/bejne/pHKnkmSfiJxpfZY Corned Beef Walmart SmokeFire - kzbin.info/www/bejne/hIS2en6fmNqZgKc Creekstone Brisket Franklin Style - kzbin.info/www/bejne/kGnSkH-sbayNrMk Crawfish Boil Brisket - kzbin.info/www/bejne/jWmUiHhpm9CahJo Japanese A9 Wagyu - kzbin.info/www/bejne/gniaeHeHqMuNn7s Beef Fat Injected Walmart Brisket - kzbin.info/www/bejne/oJ-sc4yeZp2UqdE

[@Cjones656]

This is got to be a California recipe

[@RichGrueber]

Looks great. The last couple of briskets I have done have been low and slow. The rub I used was 1:1:1 Kosher salt, cracked black pepper and granulated garlic. I put the Wostershire sauce first. While it is sitting there waiting for the pit to heat up the brisket smells soooo good. The done brisket tastes like smoked garlic butter steak. I will have to try adding the celery salt tho. I have done the finish in the oven thing tho when I really needed to sleep. I can't handle all nighters any more.

[@SlapYoDaddyBBQ]

Sounds like a great tasting garlicky brisket option to try! Thanks for stopping by. Regards, Harry

[@RichGrueber]

@@SlapYoDaddyBBQ one thing I have discovered that there is a vast difference in quality of spices. I was low on cash and used some really cheap Costco garlic and pepper that came from who knows where. The resulting blend was tragic. So I threw the tragic blend out started with brands I knew where good. At some point could you do an experiment video doing 2 briskets both seasoned the same one with high quality spices and the other with low quality cheap spices. Them compare the results.

[@caseyarmstrong7064]

Hey harry did I notice that you didn’t season the other side, at least that’s what it looked like. Great video

[@SlapYoDaddyBBQ]

Yes, no need to as it's all fat cap that is discarded after cooking.

[@christopherwilloughby9353]

I love this... It's a cross between the roast Brisket you typically find in Jewish Households during high holidays and backyard Style... All you needed to do was add veggie in with the brisket before the oven, and all of them would be soft, and supper tasty cooked in that amazing beef Broth (can't spell the proper word). Nothing wrong with a pot roast flavor of brisket when that is what your goal is... Man, I want that with a side of mash Potatoes and Carrots. Winter comfort food with a BBQ twist... Thank you, and I am definitely going to have to give this a go.

[@SlapYoDaddyBBQ]

Happy New Year Chris!

[@riosecco4142]

Looks so very delish~ Man, I wanted to take a bite when you first pulled it apart! Made my stomach instantly growl!

[@SlapYoDaddyBBQ]

LOL! Plenty more brisket recipes including brisket ASMR ASMR Brisket slicing - kzbin.info/www/bejne/g4vLZqucZp2dqJo 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

[@jonquellesanders409]

Glad I found you on KZbin. Good cook

[@SlapYoDaddyBBQ]

Thanks for stopping by. Feel free to binge watch my other 15 brisket videos when you have time organizing by Playlists

[@MJ0U812]

Unreal Brother! You make this look easy, and it Absolutely is not! Awesome Video Brother.

[@SlapYoDaddyBBQ]

Thanks Eddie. You can do it now that you can watch my 12 brisket how-to videos and be a black belt in no time!

[@msgajhimelret9496]

Very good video, thank you for posting a way of the meat...I did one ( small 3 lb) this past weekend... I've got a "Gas 2 Coal" Char Broil grill. So it makes for Fast cooking.. But the meat doesn't know where the heat comes from once it's wrapped up. So my charcoal and wood burning is done in the first 20 minutes, then with a good chard outer skin on it, with all that good flavor wrapped in; It goes into the "Oven" at 225 for 3 hours.. fell apart on the fork, lost very little of the chard skin and was mouth watering...Oh and the core temp was 220 at opening.. Keep 'em coming...

[@richarddexter7641]

Loved the video, Harry. I finally broke down after more than 10 years wanting a quality barbeque set up and purchased the Yoder YS-640 just before Thanksgiving. I assume the only difference for me is setting the temp and keeping enough pellets in the hopper during the initial cook phase. Correct? Also, I assume that the reason for finishing it in the oven is that since it's wrapped (and since it already has a great bark when you wrap it), you simply aren't getting any more smoke into the meat, so the cooking appliance beyond the wrapping point is irrelevant. Thanks for all your tips, and Mr Beans is one lucky dog!

[@SlapYoDaddyBBQ]

Hey Richard, once foiled or wrapped in butcher paper you only need heat so any source is good. Wood pellets and briquettes cost more than my gas oven so that's what I use. Thanks for stopping by

[@perpetualyouth760]

Looks Great ! Thanks for sharing !

[@SlapYoDaddyBBQ]

thanks for stopping by

[@snowismas]

This is the only way I cook it. Im a lazy WSM backyard BBQer. Put it in there and come back in 24hrs. If you are cooking for you and you like it, there is no wrong way.

[@SlapYoDaddyBBQ]

super low and slow is the way to go. you can also slice the flat and cube the point if you don't like shredded beef.

[@danesmits]

dear god* can i please come back as Harry's dogo, cheers.

[@shepster1973]

Thanks mate, as always a great cooking video and variation to try!!!

[@SlapYoDaddyBBQ]

Give it a go mate and let me now how it came out.

[@paintinggilbert]

Love you Harry thank you for the excellent video no hate Texas Tech all the way!

[@SlapYoDaddyBBQ]

Love back at ya! Guns Up Texas Tech Red Raiders!

[@genghischuan4886]

I have a big stainless pan Im thinking of smoking it in the pan to save the oil and juices, have you ever done that?

[@SlapYoDaddyBBQ]

yes, you can defat the liquid into tallow and beef stock afterwards

[@Chuck65201]

Awesome as always Harry!!

[@CrabberPA]

Great video! One question though, why not use a WSM 22 instead (thought you had one)? Also, just had some of your rubs arrive in the mail yesterday. Can’t wait to try them!

[@SlapYoDaddyBBQ]

Yes, I have the 14, 18, and 22. I like the 18 best as I've won 100+ first places on the 18 so that's my fav pit. It's also the most common size so I wanted folks to get a great result using it You can use the 22 as that's great also. Just uses up more fuel but can cook more. Since I only had 1 brisket, it was more fuel-efficient to do it on the 18. Thanks for stopping by.

[@theoneandonlycarlton]

Had my mouth watering

[@Ivan-bj3rv]

Do you have to shred it when using this method or can it still be sliced the traditional way?

[@SlapYoDaddyBBQ]

Sure you can slice it also. It will be super tender. I recommend you remove earlier if you want to slice as this one is REALLY tender you can eat with a fork.

[@credsisthemoose]

Far out-that looks next level!

[@shumardi1]

Instead of wrapping with foil, could you put it in a roasting pan with a bottom grate to keep the brisket off of the bottom, and a bit of liquid? It seems like either would seal in the moisture.

[@SlapYoDaddyBBQ]

I've not tried a covered roasting pan and I think that should work as you're braising the brisket when you wrap. Give it a go and let me know.

[@boostedmaniac]

Damn that looks juicy. Thanks very much for the video.

[@SlapYoDaddyBBQ]

Thanks for stopping by. For more juicy videos, please take a look when you have time. kzbin.info/door/4dtbTXdvjo272b5x_mxRBwplaylistsFood Gawker - tinyurl.com/klnclwuPinterest - tinyurl.com/k34kgq6

[@smokehousebbq7350]

Great video Harry, I've cooked a brisket that way, I like it too. Shredded makes great sandwiches

[@SlapYoDaddyBBQ]

Nothing more comforting than a tall brisket sandwich piled high with both fatty and lean brisket! Delish!

[@DerickZ28]

Harry. Any Dino Bone Beef Ribs in the near future? I've been dying to do some myself but they're hard to find here in MO.

[@thatproudlilmama]

?? How many people would a 21 pounder feed? Thanks for your videos your awesome!

[@SlapYoDaddyBBQ]

Yield is 45% after cooking and figure 6 oz per person

[@thatproudlilmama]

@@SlapYoDaddyBBQ thanks for answering so quick but so just to be sure how many people would you say? Ballpark number?

[@harsoo]

@@thatproudlilmama depends on how much will each guest eat? I guessed 6 oz so do you disagree? 9 lbs net brisket will serve 18 persons if each person eats 8 oz

[@thatproudlilmama]

No disagreement just asking to know. And thank you, makes sense. God bless and may you keep being successful 👍

[@MJ0U812]

Awesome Video! I think i would like to try a mist of the L&P sauce.

[@SlapYoDaddyBBQ]

Give it a go and let me know how you like it

[@MJ0U812]

Thank you for the reply, you are a good man. Rock on Brother!

[@artistaloca4]

If your audio improves, i'll watch ya. 😁 Looks good !!

[@SlapYoDaddyBBQ]

Sorry I know you're repeatedly said I have audio problems.

[@yapaul6226]

Gail Stone you need improve your flip phone. I hear Harry loud and clear you fucking dummie

[@Maverick4841]

Harry, could you come back home to Texas and open a BBQ place?

[@SlapYoDaddyBBQ]

Go eat at my buddy place Junior Urias on Midland. See my video from last week on Texas BBQ

[@SeptemberPhoenix111]

⭐⭐⭐⭐⭐ Fantastic, thank you!

[@Dennisgoyette]

Just started smoking....Sub'd! Remembered you on Food Network!

[@SlapYoDaddyBBQ]

Thanks for stopping by Dennis. Weelcome to my channel. Feel free to browse my 150+ videos across 25 Playlists like this brisket playlist 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 $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

[@clinte9897]

Great video, even if your from SoCal 😇

[@SlapYoDaddyBBQ]

Ouch! A thousand lashes for you with artichokes fronds and slices of tofu (the extra firm version) :-)

[@clinte9897]

Harry Soo 😭😂😁

[@JeffandHansel]

Excellent as always! Which method of cooking would you recommend for somebody doing their first brisket?

[@SlapYoDaddyBBQ]

Follow my backyard recipe 10 Fundamentals among my 20+ videos in my Brisket playlist