Walmart Brisket Homemade Injection | Jealous Devil | Dalstrong Knives| BBQ Champion Harry Soo

[@kuch96ss]

Harry you never talk to much. You're a great teacher. My kids love watching you. Keep doing it this way it's helpful to all of us backyard guys

[@SlapYoDaddyBBQ]

Wow, thank you! Mr. Beans also says hello!

[@kuch96ss]

Hi beans! Stay healthy Harry we're almost through this mess. I'm very excited to see you're going to continue making videos for now. I'm looking forward to trying your beef rub. See you on the next one

[@rodneybough9164]

Well Harry I must also be a geek because I found the whole video fascinating. Thanks for sharing so much detail on cooking a brisket. Also I really appreciate your sharing where to purchase the knives that you use. Thanks again Harry!

[@SlapYoDaddyBBQ]

Awesome, thank you! My pleasure!

[@danf16dcc38]

Harry you dont talk to much. im in the majority when i say this, we all love ya and really appreciate your knowledge. Keep it up

[@SlapYoDaddyBBQ]

Thank you, I will

[@internaman]

Harry you never talk too much,,,,,I love listening as you've doing things,,,it's never boring,,you make it exciting, you are passionate about sharing barbecue love......you have a wonderful teaching style and sense of humor,,,,I appreciate so much your videos . Thanks again!!!👍😉

[@SlapYoDaddyBBQ]

Wow, thank you

[@mrbigshot29]

i watch for the nerdy stuff. always ways to improve by learning.

[@justinrabidoux]

100% here for the cooking science knowledge as well

[@Easy_Skanking]

Absolutely! A better understanding leads to better BBQ! Yum!

[@SlapYoDaddyBBQ]

OK will post more nerdy geeky stuff for my loyal viewers

[@Easy_Skanking]

@@SlapYoDaddyBBQ Thanks so much for all of it. My taste buds are very appreciaive!

[@trauma5652]

Please keep explaining everything!!!!!! I have used alot of your Black Belt Techniques, i love your recipes and MSG will not kill you!!!! Preach!

[@SlapYoDaddyBBQ]

MSG in moderation please! Don't want your hair to fall out. Just kidding!

[@danveazie1821]

I don't mind the nerdy stuff I it's what I think makes this channel different from the hundreds of other bbq channels

[@SlapYoDaddyBBQ]

Thanks Dan. I run a very niche channel of Cooking -> Outdoor Cooking -> American BBQ -> Competition Tricks for Backyard Cooks. Because of my very narrow focus, I have loyal hardcore viewers but small number of views so I lose money every month not able to cover production costs since my nerdy videos don't get millions of views. I have to resort to Patreon.com/HarrySoo to help pay for production costs else my KZbin channel dies a financial death. See my 100K Thank You Video for an explanation of why I had to find another way to keep producing content.

[@barrylumsden255]

Love the science, love the humor. Great video Harry.

[@danielelias577]

I’m that nerdy person too! Thank you Harry!!!!!

[@jackwelch-yk4bu]

I'm really pleased that you are a '"NERD"... I too am one with degrees in engineering! You've made me a BBQ nut and I follow you religiously, making absolutely delicious BBQ that friends and neighbors go crazy for. Keep doing what you do so well... you make the recipients of my BBQ make me look like a BBQ genius!!! Thank You!!!!

[@SlapYoDaddyBBQ]

Wow, thanks Jack! Fellow nerds unite via barbecue love!

[@keithlester9152]

Thank you for the food science lesson, and thanks for making all the videos that have made me a better cook.

[@Forevertrue]

Some people whine because its trendy. Geesh.

[@SlapYoDaddyBBQ]

It's my pleasure

[@SlapYoDaddyBBQ]

no whining! only BBQ loving!

[@toddyoung569]

Harry, love your nerdy science details. That's why I'm a subscriber and watch every video. To use your experience to help me BBQ better. Don't change a thing.

[@SlapYoDaddyBBQ]

Wow, thank you!

[@shumardi1]

I finally understand why one person's rub is better!

[@brianmedensky1760]

Harry you have given me the confidence to actually try to smoke my first brisket yes i watch all the videos and im taking notes keep those videos coming thanks

[@SlapYoDaddyBBQ]

Glad to help Brian! 😋

[@dikdark6831]

Awesome thing you did for the first responders. Always use your advice when I cook brisket. Never let me down. Throw Beans a treat for me!

[@SlapYoDaddyBBQ]

Right on

[@williampuckett2729]

Embrace the Nerdiness!! I enjoy the lessons taught in your videos. It has taken my cooking and bbq to higher levels. Keep the nerd going Harry. Great work

[@danielhasthemeatsweats3152]

Thanks for the nerd segment. Stuff is super interesting.

[@SlapYoDaddyBBQ]

Glad you enjoyed it!

[@tyronejackson1150]

Awesome, I will be cooking a brisket I picked up soon, have to finish some mods on the grill to retain heat and smoke. I learn something new every time . Be safe keep cooking

[@SlapYoDaddyBBQ]

Hope you enjoy

[@davidbergin6184]

Thanks for sharing all your knowledge, Harry. Now I’m hungry.

[@SlapYoDaddyBBQ]

Any time!

[@SidewinderLeather]

Why, why, why? Lol. Love the information Harry. That is why I watch- to learn. Execellent video! As always. Never stop.

[@RobertS122]

Preach it brother! Congrats on 100k Harry. Still waiting on my smoker to arrive, but when it does I'll have some black belt tips to use! Thank you sir!

[@SlapYoDaddyBBQ]

Remember to know the way, cook the way, and show the way I taught you - Harry Soo

[@nicholasdemarest4254]

Love the nerdiness I overthink everything

[@SlapYoDaddyBBQ]

Welcome Nicholas fellow geek!

[@davidbarr1579]

I really enjoyed the video Harry. I don't know what everyone is talking about, I follow your channel because you take the time to explain things...it satiates the nerd in me. For a future video idea would you consider cooking a beef shoulder clod, or chuck roll. Thanks!!!

[@SlapYoDaddyBBQ]

I appreciate that! Tried to find a clod or chuck but all sold out at Restaurant Depot where I shop

[@randyj5833]

Tried the injection and rub on tri-tip . Awesome! Sorry for the late reply. I received the disodium inosinate in disodium guanylate Friday. Already had the rest. Thanks again for all you do.

[@SlapYoDaddyBBQ]

Good stuff!

[@Forevertrue]

Wow another great one Harry! A tad is a 1/4th teaspoon. Thanks so much for this. Thanks from me and several of my friends for doing the Walmart Brisket, I cannot afford Wagyu. I probably could but I cannot justify it. HAHA Most of your videos contain Gems, this one was golden!! Thanks again Harry!!

[@SlapYoDaddyBBQ]

Fantastic!

[@Jelliott424]

I love the way Harry wraps i need to add that to my arsenal

[@tamalpias]

Jeez Harry thanks for making this video after I bought 2 injections from your amazon store 😒. Hahaha clicked liked because this was a wonderfully done video. I love the science behind all this. Gotta watch it again tonight because you have so much info. Thanks Harry for always being so honest and not holding anything back. We do appreciate what you have done by sharing these videos. 🥰

[@SlapYoDaddyBBQ]

Happy to help!

[@Jaywithag78]

Your nerdy info is amazing! Thank you!

[@SlapYoDaddyBBQ]

My pleasure!

[@apaheus]

Keep it up Harry. I've been cooking for years but I still enjoy your nerdy "rants". We IT guys are naturally detail oriented I think. ;-) I usually pick up at least a bit of new info or verification of what I am doing.

[@SlapYoDaddyBBQ]

I appreciate that!

[@DWDUDDYJR]

Love watching your videos! Excited to see your rubs coming to Walmart. Any idea on when they will be available?

[@SlapYoDaddyBBQ]

Not sure yet Maybe after this crisis?

[@havocproltd]

Accent is great!! I use it in almost everything!! for 60 years!!

[@SlapYoDaddyBBQ]

Me too for 61 years! kzbin.info/www/bejne/sJmcnIWigreaeas

[@JasonAlexzander1q47]

Don't let the negative haters get to you. You have done well in life. That takes a lot of hard work.

[@SlapYoDaddyBBQ]

Thanks for your support and encouragement!

[@JasonAlexzander1q47]

@@SlapYoDaddyBBQ I get the impression you try to find the daily joy in life. You are a friendly helpful person with a passion to share and teach what you enjoy and excel at. People and personalities like you need to be admired and appreciated. You have value. Just keep doing you.

[@SlapYoDaddyBBQ]

@@JasonAlexzander1q47 There is no better way to express love than cooking tender moist barbecue - Harry Soo

[@JasonAlexzander1q47]

@@SlapYoDaddyBBQ Do you use and if so how do you use and how much do you use potassium nitrate in rubs or injections? I'm sorry to hear of your lack of profitability when it comes to your channel. I can understand and have empathy for the discouragement that you feel and are going through. Thank you for everything. Much love and respect.

[@SlapYoDaddyBBQ]

@@JasonAlexzander1q47 Hey James, no potassium nitrate used in my products.

[@DadGummitMan]

Thanks Harry! Going into the “Pit” playlist! Love the info bro. You da man!

[@igiveupfine]

i had heard about phosphates in bbq, but never looked into it. thanks for the explanation.

[@SlapYoDaddyBBQ]

Hope you enjoy

[@rogerwilco59]

I tried the Beef Broth, Sulphate, MSG, & Umami (disodium inosinate & disodium guanylate) injection. That Brisket had the best flavor it was balanced with smoke and Umami. I'm doing the same thing today for our JUL 4th party on Saturday the 6th. Thank you soooo much for providing these video tips. Happy JUL 4th to you and Mr. Beans From Texas!

[@SlapYoDaddyBBQ]

Glad to hear you enjoyed my chemistry recap. Guns up from a former Red Raider class on 86'

[@rogerwilco59]

@@SlapYoDaddyBBQ Thanks, its no surprise that you have won all of those BBQ Competitions after I followed that recipe. I look forward to more of your videos.

[@denster1degeer143]

Man great video! Super nice of you to cook for your fire dept !👍

[@SlapYoDaddyBBQ]

You bet

[@smarterray]

Great information as always, Harry! I grew up using Ajinomoto in everything, my mom called it “secret ingredient,” Thanks for using your platform to dispel misinformation about it. I use your information as a base for my knowledge and try new things from there. I placed in a couple amateur cook-offs (1st place in one!) using what I learned from you! Nice work making that Walmart brisket look good. Can’t wait for cook-offs to resume some day...

[@SlapYoDaddyBBQ]

Hopefully we can get back to the way it was soon. Meanwhile, stay home, stay safe, cook BBQ!

[@PatriotPaulUSA]

Really awesome! Thanks for helping all us new guys! Your knowledge is incredible, I will gladly sit and learn from you I guess I am a geek too.

[@SlapYoDaddyBBQ]

Our pleasure! Here are more brisket tips and tricks 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 Costco Brisket Flat Coffee Chocolate - kzbin.info/www/bejne/g3-ZoZVmrMeAsJI Los Angeles Style Brisket - kzbin.info/www/bejne/hl66on2nhr2oZ5Y Huntspoint Wagyu BLOXX - kzbin.info/www/bejne/Z4GzeZmmjryGbaM

[@kw7796]

"Everything is BBQ is a three hour argument and a Jerry Springer fist fight", Harry Soo comments on different ways to do things in BBQ. Man...so true, and so funny. **CLASSIC **

[@SlapYoDaddyBBQ]

Love what you cook and cook what you love - Harry Soo

[@nephewsque6751]

Great lesson Harry

[@nephewsque6751]

Mr.Beans is smart

[@bobbyw4264]

I enjoyed this video, Harry! You remind me of a Vietnamese coworker at RadioShack IT headquarters, who immigrated to this country at the end of the war, when he was a small boy, thanks to a Baptist missionary. He was raised in an orphanage and went on to college and got a degree in computers and became the best Oracle database administrator that I ever worked with. You are so funny, Harry! I love your candor and your sense of humor. So great! Best wishes to you.

[@SlapYoDaddyBBQ]

Thanks Bobby for your support and kind words! I really appreciate it.

[@randyj5833]

Oh and a great video!

[@SlapYoDaddyBBQ]

Glad you enjoyed it

[@KarlEQuist]

Harry thank you for this great video. The science of cooking is fascinating to me, and I really enjoy the history of some of it too. Really appreciated, thank you!

[@SlapYoDaddyBBQ]

Glad you enjoyed it

[@michaelwilkerson9193]

Love your videos Harry.

[@williammills7778]

This post was fascinating from beginning to end, thanks so much for doing this video. Your fellow need 🤓 👍

[@SlapYoDaddyBBQ]

Welcome William! Feel free to browse my 400+ videos 35 Playlists when you have time!

[@danielarchibald3247]

Hi, Harry. I did research on grades of beef. If it's select, choice or prime it will say so. If it is lower than select, it won't say what grade. But is probably commercial or standard grade. Anything lower is usually ground up.

[@SlapYoDaddyBBQ]

Thanks for the info! Of the five lower grades, I am guessing it was Standard (standard, commercial, cutter, canner, utility)

[@danielarchibald3247]

@@SlapYoDaddyBBQ I've seen Walmart brisket mark as choice and select besides the one with no grade so I asked Google why. That's how I found out about the other grades and what they do with them. The Walmart near me has Angus select right now.

[@brikkijim]

You can see the difference between the USDA grades. One must pay attention to feel of brisket while using a select cut because it's a fine line between juicy flat and dry to the mouth. With choice or prime there is a little more cushion time before you dry out. Peace.

[@SlapYoDaddyBBQ]

Yes, pick your meat carefully as the primal carcass is graded by a camera by a cut through the ribeye and the carcass is sent to various fabrications lines according to what the camera and computer says in a plant that does 20,000 a day. I have a video that helps you pick your brisket based on size, symmetry, striation, and marbling. Buying BBQ Meats - kzbin.info/www/bejne/gqTNYZ9oqreSf9k

[@minhn9237]

Thanks for the details Harry. This video answered two questions I've been wondering about recently!! 1) time of initial spraying (1 hr) 2) if you only do the beef broth rehydration technique during wrapping phase when cooking hot and fast (No) Why did you lower cooking temp to 225 by the way?

[@SlapYoDaddyBBQ]

Glad it was helpful! Lower temps happen as the brisket will tell you how it wants to be cooked after you have cooked a few of them. It's called brisket whisperer! :-)

[@scottbenson4818]

Great video. Personally I love the science involved. I believe that is why your rubs are very unique and truly great in flavor. Ido t know how much time you dedicated to learning all the ancient food science but thanks for making my bbq journey that much easier. You could have put Bean's plate in the cupboard it was so clean. He's the bomb! Stay safe Harry

[@SlapYoDaddyBBQ]

The more we learn, the more we realize how little we know. I am a lifelong student and will remain so!. Remember to know the way, cook the way, and show the way I taught you - Harry Soo

[@davismartin7982]

Loved this!

[@stevenwayne2606]

Hello Harry, I enjoy your videos and spreading BBQ love. One question I have is what is the temperature difference between the top grate and the bottom grate in a WSM 22 inch?

[@SlapYoDaddyBBQ]

See my buddy Chris Allingham's website www.virtualweberbullet.com/wsm-temperature-tests/

[@kylerdad123]

Soo Sifu: A great evening to you and the ohana! Thank you for the lesson on the science of taste, and ingredients; you did a great job on the lesson! Your brisket looked great! I learned much for your prep and cookout. It must have tasted well as confirmed by the brisket loving Mr. Beans - who actually swallowed the point-portion of the brisket! Looking forward to seeing your rubs at a store in the area! Stay safe and much 🧧, Sifu! 🤙🌺🌭🍗🥩

[@jamesblair5971]

Good looking brisket for select grade doing a choice grade brisket tomorrow Texas style just coarse salt and pepper and using Texas Mesquite love the videos keep it up 👍

[@SlapYoDaddyBBQ]

Sounds great!

[@edwrd1990]

congrats on 100k Harry

[@SlapYoDaddyBBQ]

Thank you very much for your support. Giveaway video posting on Sat

[@rogerwilco59]

I love the nerdy stuff!

[@SlapYoDaddyBBQ]

thanks for stopping by!

[@kevinbongard6772]

Yey much....dash...tad.....Smidgen This is how I learned to cook from my grandmother If I called for a recipe.....a spoonful......grandma how big of a spoon.....lol Great video Harry More folks should ask why flavors work well together

[@SlapYoDaddyBBQ]

Thanks Kevin for reminding that in cooking, we need art and science, and a spoonful of love 💘

[@WARRIORofHARDCORE]

The science tangents are very helpful "Everything in BBQ is a 3 hour argument" should be a bumper sticker or shirt

[@SlapYoDaddyBBQ]

If you will buy one, 'll make a tee and have it for sale at my teespring.com store!

[@rodrigocasarez1810]

Yay nerd times my favorite!!! Good vid

[@SlapYoDaddyBBQ]

Glad you enjoyed!

[@JuanGutierrez-vm3iz]

Great recipient thanks Sir

[@SlapYoDaddyBBQ]

Most welcome

[@traviswilliamsonesq.460]

Thanks for.the science and nerdy stuff.

[@SlapYoDaddyBBQ]

Any time!

[@hunterxp48]

Do you think you would ever do a review the Masterbuilt Gravity Series 560 Digital Charcoal Grill + Smoker?

[@merlinvestibule]

Great video. Love the nerdy stuff. How do you research this info. I’m impressed. Also impressed with how you make so much of your prodigious bbq output available to everybody else. Nothing goes to waste and you run what is probably the best tasting food bank on the west coast. And, it’s not just brisket or pulled pork or turducken. You provide complete meals...sides included. 🙏

[@SlapYoDaddyBBQ]

Wow, thank you!

[@wynndaddy5237]

I take a bath in MSG ...and my wife says I'm a beter lover for it.... RIGHT ON!!!!

[@AP-ow4bz]

Hey Harry, on the rare occasion you have brisket leftovers, how do you store them and what do you usually use the leftovers for? Thanks

[@dezal06]

Not harry, but I vacuum seal mine. And reheated in the oven or crock pot im hot water (still in the vacuum seal package) As for what he does with left overs, he has videos recently of him making brisket sausage and curries from leftover brisket trimmings

[@SlapYoDaddyBBQ]

Raw brisket repurposed into curry and sausages Wagyu Brisket Curry - kzbin.info/www/bejne/oYCqeqZ9bNahoKc Thai Brisket Curry - kzbin.info/www/bejne/goXIl6ehep2Fnrs Brisket Curry Tikka Marsala 1st Responders - kzbin.info/www/bejne/epbEh2eMlpqYqrs Texas Brisket sausage - kzbin.info/www/bejne/pqGvd4qQm7SnodE You can fridge or freeze leftovers

[@joericcardi2403]

Please stay nerdy also do you ever come to NY for bbq comps or classes?

[@TheTdnorris]

Hey Harry. Would you use celery salt on a brisket. If so would u apply it as a base coat then add the rub. I have yor beef rub and would like to try it out with celery salt

[@SlapYoDaddyBBQ]

Sure, celery salt is fine but I don't know how much celery seed is in it. I suggest you add finely ground celery seed to the rub versus celery salt.

[@tallen1596]

Great video, thank you!

[@SlapYoDaddyBBQ]

Glad you liked it!

[@skidmarkx8642]

Keep neerding on man!!!

[@SlapYoDaddyBBQ]

LOL!

[@kcymbaluk9337]

Amazing video. Thx Harry.

[@SlapYoDaddyBBQ]

Glad you enjoyed it

[@RobertS122]

I think if you can get to 70% of something like a black or gold SRF or very expensive boutique piece of meat that's great for the home hobbyist

[@chris.fitzgerald]

I prefer geek over nerd...lol. Great video Harry, I’m going to try a Walmart brisket as my first one, so I do not blow a lot of money only to mess it up. I will try injecting it, so i don’t get discouraged to try a better grade the next time. First pork butt last weekend wasn’t bad. Can’t wait to try again. Cheers from the shelter at home Jersey Shore.

[@SlapYoDaddyBBQ]

Cheers Chris. Stay safe

[@randyj5833]

Can you put a link for disodium inosinate and disodium guanylate in your description so we can go purchase it. I'm having a hard time finding it.

[@SlapYoDaddyBBQ]

Lots of BBQ Gear on Amazon that Harry likes: tinyurl.com/y7m5xsab

[@jsjizzaone3590]

Keep that info coming Harry!!! Dont let the speed bumps slow you down. It takes away from the Video itself. Thank you and maybe o eday I'll try one of your rib rubs when that price comes into range lol .

[@SlapYoDaddyBBQ]

You got it!

[@Sudburydowns]

Harry, in your research, any risk in using SODIUM TRI-POLY PHOSPHATE over SODIUM PHOSPHATE?

[@nl2935]

hey Harry good day to you, all the way from Singapore here. i just wanna ask u do u think there is a way to first sou vide and then smoke a brisket but still achieve almost the same results as fully smoking? im thinking of a way to do it as opposed to smoking it for hours.

[@SlapYoDaddyBBQ]

Sure if you don't want smoke flavor or aroma.

[@jimmysatterfield734]

Do most people have those seasonings in there cabinet i don't. And most briskets i get from walmart are choice they are usually good quality.

[@SlapYoDaddyBBQ]

Yes with 5,000 stores I find they vary a lot. So my video on gow to select briskets should be helpful. I've bought some great meat and also some very low grade meat so it's a bit of luck as I travel a lot

[@jp8479]

How long in the oven, roughly? You mentioned until tender with the test but just to have an idea of when to check

[@SlapYoDaddyBBQ]

2 to 3 hours in 275F oven

[@misperros16]

Do you let the brisket rest for a few hours or just from the table to the bbq pit?

[@SlapYoDaddyBBQ]

For eating, rest 1 hour. For comps, 5 hours

[@neikoboi1]

Thank you, Mr. Harry, for explaining the msg thing because if you eat cheese, tomatoes mushrooms, parmesan cheese, peas, protein, corn, chips, tuna, and many more foods are naturally high in msg. Most brands of smoked sausages contain msg. Mothers breast milk has more msg per serving than cows milk. like most things, if you don't add msg it's just going to taste like salt like smoked sausages, they would be just salty. I was born, raised, and live in Texas. I make a special smoked link, the recipe is over 100 years old, and with the msg, they are mind-blowingly addictive and I can't keep up with the orders but without msg, even with all the spices, they would just taste like salted meat. Thank you again because some people may be allergic to msg but 95% of it is msg "Hater's Hype!!" Much love and respect!! YOU DA MAN!! :)

[@SlapYoDaddyBBQ]

Much love 💘. Now that we have spoken, the MSG trolls will target us so we must respond with truth! 😙😚😗😘😙

[@twright6523]

Harry have you ever priced the cost of making the injection verses buying the same amount of one of the commercial injections like Kosmos

[@SlapYoDaddyBBQ]

Buy is easier and faster and cheaper. kzbin.info/www/bejne/iKHRenqtadushqM

[@punchlinehybrid-9454]

At what point in the cook did you lower the temp to 225? You started at 275 so at what point should I lower?

[@SlapYoDaddyBBQ]

It's fine to cook at the same temp whether you pick 275F of 225F. So don't fret about the time. Some like to start high and cook at lower temp while wrapped and vice versa. Don't worry, just cook until crust sets regardless of temp, wrap, and remove when bamboo skewer probe tender in the flat

[@brettmanley4944]

Nerd here. To me one of the points of smoking meats for beginners is learning something with every cook.

[@SlapYoDaddyBBQ]

Thanks for stopping by Brett!

[@brettmanley4944]

@@SlapYoDaddyBBQ my first brisket was just a flat and it turned out great. This weekend I cooked my first whole, a Wal*Mart Select grade. It looked good. It tasted good. But it was tough. What did I do wrong? The stall..? We beginners need a video about the stall. Especially for cheap backyard smokers. Get the mad scientist on board. I’m learning tons from y’all and experience

[@brettmanley4944]

I might add that I rescued the tough brisket by putting it in the Crockpot with beef stock for 4 hours on low

[@SlapYoDaddyBBQ]

@@brettmanley4944 Nice save!

[@SlapYoDaddyBBQ]

@@brettmanley4944 I'm still learning how to cook a Select brisket so I will fail so you don't have to! - kzbin.info/www/bejne/iJu5d6mrjd5orqM

[@billyhadnot]

Can you use MSG only

[@SlapYoDaddyBBQ]

Need some salt with the MSG. The MSG is savory umami but it's not salty. Little known tip is that MSG is actually a good way to season for those on a low-sodium diet. You need 1/10 of it compared to salt to get an savory boost to your food.

[@jc-zh9kl]

Cool I can’t wait until they stock the rubs and stuff at Walmart so I can get my brisket and accessories at the same time lol

[@SlapYoDaddyBBQ]

Hopefully soon!

[@leebennett964]

About how long was it in the oven before it probed good?

[@SlapYoDaddyBBQ]

3 hours ish

[@billyhadnot]

Harry how long should you smoke ribs to keep them from falling off the bone

[@billyhadnot]

Where do find it

[@SlapYoDaddyBBQ]

I suggest you stat checking the tenderness starting about 1:15 after you wrap. Probe the meat between the rib bones. Use the back of a plastic fork as that simulates your teeth. Remove when you reach the tenderness you like. Don't use internal temps as that is not accurate as doneness varies depending on the animal

[@billyhadnot]

Harry where do I purchase the disodium Inosinate and Disodium Guanylate. Or can I use accent flavor enhancer only

[@SlapYoDaddyBBQ]

@@billyhadnot www.amazon.com/Sodium-Inosinate-Guanylate-100-gram/dp/B07ZQSMPDF/

[@dimestoreharry3344]

What size is your cutting board ?? I definitely need a board that big , Thanks .

[@SlapYoDaddyBBQ]

From Restaurant Depot 18 X 24

[@operator2904]

Hey Harry! 👍🏻🇺🇸

[@SlapYoDaddyBBQ]

You are FIRST!!!

[@ericchang2253]

At 21:30 Why wouldn't you use a thermometer to check temperature?

[@SlapYoDaddyBBQ]

I teach my students to lock away their watch and thermometer. See my 30 how to cook brisket videos for why and up your game

[@twright6523]

hey Harry i am making my own rub and I dont want to add salt, as I prefer to salt separately. How much Disodium Inosinate & Disodium Guanylate would you recommend I add to a pound of rub? BTW I will be trying your injection soon. Ill let you know the results.

[@SlapYoDaddyBBQ]

Try 1/2 tsp, cook, compare to control. Adjust to taste next cook

[@twright6523]

Thanks alot. I really enjoy the explanations you give on all of your videos.

[@Mwellmac]

6 min in and damn boi! You spit fire 🔥🔥.. Had to pause to comment. You sir are legit!

[@SlapYoDaddyBBQ]

Thanks for watching!

[@Mwellmac]

Also please take no offense but with the cowboy hat you look very much identical to Mr. Wong from Futurama that is also pretty kick a**

[@SlapYoDaddyBBQ]

@@Mwellmac My doppleganger!

[@oso8595]

If I just wanted to add salt to it instead of broth. How much salt per 2 cups ?

[@SlapYoDaddyBBQ]

2 TBS salt into 2C water should get you to about 6% salinity

[@oso8595]

Ok, so what I'm looking for is 6% to fluid ounces?

[@mlzz805]

Hope to see your rubs at Ace Hardware here in SoCal.

[@blink555]

I've considered buying the Rapid Steel... do you still use it or are you a whetstone man now?

[@SlapYoDaddyBBQ]

I do all three (stone, hone, electric)

[@havocproltd]

I'm curious... Is a USDA PRIME brisket, or any meat, different just because you found it at Walmart? That would mean the USDA PRIME brisket from costco that we all love so much is not as good as the brisket from karls down the street at twice the price.

[@SlapYoDaddyBBQ]

My Walmart in Diamond Bar, CA, usually has Select grade and only about 1 in 4 briskets from Walmart are any good, IMHO

[@SidewinderLeather]

Ok. I do have a serious question. Butchers paper versus foil. I see you- as well as others- use one one time, and the other the next. Ribs, brisket, pork butt, I cannot figure out the reasoning. Can you help?

[@SlapYoDaddyBBQ]

This questions is a three hour argument and Jerry Springer fist fight! I use foil when I use 10 oz mop. Butcher paper when no mop. At the end of the day, it's the skill of the pitmaster that matters most. Not the foil nor the paper.

[@jonathancarrion3982]

Where my garlic brisket Harry . You promised .

[@SlapYoDaddyBBQ]

No meat in stores. Have you seen any?

[@jonathancarrion3982]

Harry Soo sams club and Costco always have brisket but I also live in Connecticut

[@waynepellegrin9088]

Talk and explain all you want. it's your channel your style.

[@SlapYoDaddyBBQ]

We will cook, eat, talk, argue, love, and dream BBQ together! - Harry Soo

[@Mrtscrp30]

Smart people listen know it alls run their mouth. Talk as long as you want i want to hear what you have to say. Every video you produce is one on one masterclass to me Thank You!

[@SlapYoDaddyBBQ]

Happy to help you master BBQ!

[@mts982]

Can you just inject beef broth only?

[@SlapYoDaddyBBQ]

Sure