12 Brisket Fundamentals Hot n Fast Competition BBQ | Barbecue Champion Harry Soo SlapYoDaddyBBQ.com

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Grand Champion Pitmaster Harry shows you 12 Hot-n-Fast Comp Brisket Fundamentals for those new to cooking H-n-F at BBQ contests. Be sure to watch Harry’s other advanced brisket videos.
12 H-n-F Comp Brisket Fundamentals
1. Comp Brisket Grade - Choice, Prime, Wagyu
2. Black Belt Trim - Flat Slices and Burnt Ends
3. Prep Injection Cocktail - Mixing Fav Ones
4. Injection Technique - Go with Grain
5. Apply 1st Place USA Comp Rub - 2015 Playboy.com Top-10
6. Resting for Max Flavor Penetration
7. Wood, Charcoal, Pit - Hickory, Apple, Jealous Devil, Big Poppa Drum
8. Water Spray and Crusting
9. Foiling and Mopping
10. 90/10 Rule for Tenderness
11. Cutting Foil - Stop Residual Cooking
12. Slicing and Preparing Burnt Ends
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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

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22 авг 2024

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Комментарии : 223

@victorbenner539 7 месяцев назад

Howdy Harry. This was fun watching this old video that I haven't seen before. Back then i wouldn't have understood the "mechanics " behind Hot and Fast. In fact the first time I had heard of that technique was the first time I saw you the first time you did a video with Justin of Baby Backs Maniacs and T Roy. I've been a believer of the technique for several years now and all thanks to you. I should be getting my leg about the end of February, hope to send you a text of a fresh caught salmon in March. Have a great day 🌤 👍

@SlapYoDaddyBBQ 6 месяцев назад

Good to hear Victor. I'm in Malaysia spending time with my 91 year old Dad and 89 year old Mom! Hope you "get a leg up" on the salmon fishing season!

@TWC6724 2 года назад

I like your no nonsense approach to not using a meat thermometer and using feel. It makes sense. Every piece of meat is different.

@SlapYoDaddyBBQ 2 года назад

Thanks for stopping by. Cook by feel is the way to go

@rosswitte Год назад

So I have been using the methods you teach for a few years now. I have bragged about you and your teaching methods to my family and friends. I made a brisket over the weekend. My oldest son said, "Did you say you were following Harry Soo and his methods?" I said, "Yes". He said keep following them as he gobbled down more brisket. Thank you!!!

@SlapYoDaddyBBQ Год назад

That is awesome Frank! You can not pass the knowledge on to your son! Or send him to my class!

@caseyengle7324 5 лет назад

Beautiful. No negativity, no crap, no worries! Thank you for the whole process. You are the man! Thank you! 👍👍👍👍❤

@SlapYoDaddyBBQ 5 лет назад

Thanks for stopping by Casey. Keep spreading BBQ love.

@thebuckeyebbq5424 5 лет назад

You need to write a book! You have so much knowledge and so many great tips, that I’d love to have it in written form.

@SlapYoDaddyBBQ 5 лет назад

One of these days! :-)

@BigSteve93015 5 лет назад

Always appreciate your videos, especially the cleanliness in which you work. gloves, clean uncluttered work area, organized. Grosses me out to see Pit Masters trim pork or chicken then grab the rub bottles with the same gloved hands. Keep on hand clean and one hand for meat or wrap your bottles with siran wrap to keep them clean. Personal rant but big kudos to you for showing how to do it right.

@SlapYoDaddyBBQ 5 лет назад

Thanks Steve. I concur. I run a catering business and am a certified ServSafe food manager so it's important to not have your clients and students become 1 of 4 Americans who fall sick annually due to food borne problems! :-)

@utprez 4 года назад

a great brisket - one of the few things a Texan and a Californian will see eye to eye on...Thanks for spreading the love!

@SlapYoDaddyBBQ 4 года назад

Guns up from a former Red Raider!

@thelastchief3817 3 года назад

Put the wood at the bottom is really really really good advice. I am trying now, and it's like non-stop smoking.

@SlapYoDaddyBBQ 3 года назад

You will see a nice smoke ring and taste / smell subtle smoke flavor notes in your meat when done properly

@etherboy3540 5 лет назад

Just wanted to say thanks for posting these videos to youtube. I have no interest in competition but I want my backyard bbq to taste as good as possible. These videos are super helpful.

@SlapYoDaddyBBQ 5 лет назад

Thanks EtherBoy for watching my videos. Wish you a 2019 filled with happiness, health, and love. Happy New Year! Plenty more crazy Harry videos coming in 2019!

@righteyeartistry156 4 года назад

Everyone is entitled to there own opinion. That's the beauty of America.

@Hirshir 3 года назад

Tell that to the Left, with their LGBT views.

@BarBQ22 5 лет назад

What works well for brisket burnt end trim is I use the flat part of the meat tenderizer and pound it flat. Nice brisket injection. I do the same recipie from time to time.

@SlapYoDaddyBBQ 5 лет назад

Thanks Brian for stopping by. Be sure to watch my 15 other brisket videos when you have time. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IRwSk91PgUs.html

@ldoubleg2006 5 лет назад

When you got it you got it 👍. Mr Soo giving away lots of tips ..why?? Because he is confident, a champion and a great human being. These attributes follow a real champion. Most people say why you giving away secrets etc...do research, common trait of confident champions.

@SlapYoDaddyBBQ 5 лет назад

Thanks for your kind words and support. The world is full of abundance and the more boomerangs of love you toss out, the more will come your way and hit you on the side of the head much bigger than you can imagine. We live a temporary existence so when it's time to go, the body of work and kindness you leave behind and the love you have spread in the world is eternal. Happy New Year!

@thatevoguy192 5 лет назад

That dog is hilarious. He looks hungry.

@SlapYoDaddyBBQ 5 лет назад

Yes, Beans the dog gets excited everytime he smells barbecue! :-)

@desmundlighten3603 5 лет назад

I see a Harry Soo brisket video, I watch it ...simple 😊😊

@SlapYoDaddyBBQ 5 лет назад

Hey Desmund, love back at ya. Thanks for stopping by. Feel free to binge watch my 100+ other videos and tell your friends about my channel. Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)

@desmundlighten3603 5 лет назад

@@SlapYoDaddyBBQ agreed my man !!!! Done , and Done 🙏🏾❤️✊🏾 just used your foiling technique to get rendered Chicken skin. you definitely have some ASMR going on in your vids so I am binge watching for sure.

@SlapYoDaddyBBQ 5 лет назад

desmund lighten OK. Let me see about making an ASMR barbecue video of meat, wood, meat trimming? This would be a brand new genre for me! 😀

@dbutler27 5 лет назад

Thanks for sharing Harry, did my comp in Jacksonville, have some more work to do on my pork, but was happy for first comp...Took 8th in Brisket, so doing good there, uses Smoky Okies 180 and Deep Beef that you showed, still getting better, thanks again

@SlapYoDaddyBBQ 5 лет назад

Congrats Dave! Tim Dickey's products are awesome. He has helped many take walks.

@spenzalii 5 лет назад

I followed your H-N-F instructions from Justin's (Baby Back Maniac) video over the holiday weekend. Since it was for family, I didn't trim the flat as aggressively but did trim the fat from the point. Had to put together my own rub (and used the black belt trick with the celery seed). Let me tell you....that was one of the best briskets I have cooked. I posted pics on Instagram and hopefully tagged you correctly. Thank you very much for the BBQ love.

@SlapYoDaddyBBQ 5 лет назад

Thanks Spencer. BBQ love back to you! :-)

@kingrook8039 5 лет назад

Man that was great. I esp love the beef stew bonus. I love beef stew.

@SlapYoDaddyBBQ 5 лет назад

I will be posting more instapot beef recipes. Thanks for stopping by

@TWC6724 2 года назад

Harry, I notice the recent rage is using beef tallow for the wrap portion. Have you tried that yet and have any thoughts?

@SlapYoDaddyBBQ 2 года назад

I did 12 episodes on tallow testing. I found a better way and don't use tallow after my "discovery"

@roy40oz 5 лет назад

Wow! That's awesome !!! I will use these blackbelt tips next time I cook brisket! Thanks Harry! Big love from Portland Oregon! Happy Holidays!

@SlapYoDaddyBBQ 5 лет назад

BIG love back to you in Portland! Thanks for stopping by and be sure to binge watch my 100+ videos when you have time!

@VAFSH4LIF 5 лет назад

Love the channel. Enjoy watching you on BBQ Pitmasters. I'm a BBQ Enthusiast and enjoy cooking for others. Glad I found your channel so I can up my game. Keep up the Great work and Good Luck in the competitions.

@smiller6238 5 лет назад

Harry, I hope you had a very happy Thanksgiving and will have a very Merry Christmas and New Year’s, however you celebrate your holidays. I just want to say thank you! I myself also competition cook as well as entertain catering events once and while. Your videos are a joy to watch, educational/interesting; at times even extreme. I appreciate that you make no bones about which style is better, but rather this is what I do (though your trophy comments make me chuckle.) and this is what I use. I do love a drum, but prefer my offset. I am a Texas traditionalist and take our style very seriously, I chuckle at your burnt ends but I also enjoy what I take away from your videos. Please keep them coming with your methods mixed in.

@SlapYoDaddyBBQ 5 лет назад

You're very welcome S. Miller. I'm alumni from Texas Tech so my brisket does not stray too far from my first seminal bite of Texas brisket in 1983 that set me off on my madness of barbecue perfection journey! Happy Holidays and NYE to you. Watch for some crazy ass holiday recipes coming in Dec.

@thesledge1969 5 лет назад

Great job harry. Keep up the great work. Miss watching u on tv

@SlapYoDaddyBBQ 5 лет назад

Thanks for stopping by. Now you can binge watch my 100+ videos on RU-vid when you have time. I think teaching others how to master barbecue is more fun than trying to take down Myron! Wait, who won Season One Pitmasters! LOL! :-)

@giuseppe8976 5 лет назад

Inspiration is a gift, for that I thank you.

@SlapYoDaddyBBQ 5 лет назад

Love back at ya. Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)

@erikcharlat9844 5 лет назад

bbq love man, i love what you do sooo much. thanks for all your knowledge you share with us

@SlapYoDaddyBBQ 5 лет назад

Hey Erik, barbecue love back at ya! :-)

@jbhodj2012 5 лет назад

Another awesome video and bonus vid too. Have an insta pot so this is a go for me

@SlapYoDaddyBBQ 5 лет назад

Luv my Instapot!

@joegelineau8083 3 года назад

Hey Harry 👍always a pleasure

@SlapYoDaddyBBQ 3 года назад

Thanks for watching Joe!

@dimestoreharry3344 3 года назад

So , Burnt Ends can come from the point or flat ?? I thought is was just the point . Still learning here , that's why I watch your videos , Thanks Harry !!

@SlapYoDaddyBBQ 3 года назад

Burnt ends come from the point muscle, aka fatty, moist, fatty.

@dwaynewladyka577 5 лет назад

Great bark and succulent meat. Nice. The beef stew looks really good too. Cheers!

@SlapYoDaddyBBQ 5 лет назад

Cheers back to you Dwayne. Thanks for stopping by

@MrAjjordan 4 года назад

You are the man, man!!

@petergoodwin2465 4 года назад

That looked amazing, got home from work too late but I'll be trying this for sure. Can only imagine how nice this would be. Stew looks good to. Thanks Harry I'll get there soon. Dam work ,finished too late but I'll try next weekend.

@SlapYoDaddyBBQ 4 года назад

Give it a go Peter and let me know if you have questions. Cheers.

@claytonsmith195 5 лет назад

Best BBQ channel. You are the GOAT

@SlapYoDaddyBBQ 5 лет назад

Thanks Clayton for your support and kind words. Be sure to tell others and binge watch my 100+ episodes when you have time. Cheers, Harry

@jimholmes4729 4 года назад

Love your videos, Harry. Thanks for the time and effort making them freely available! Question: What are the conditions you use to decide when to pull off and wrap? Is it purely how the crust is developing, or is there a temperature and feel component to it? That part wasn't clear to me.

@SlapYoDaddyBBQ 4 года назад

Put away your watch and thermometer. Wrap when crust sets and you will be much more successful. Remove from oven when probe tender via bamboo skewer.

@jimholmes4729 4 года назад

@@SlapYoDaddyBBQ Thank you. Figured as much, but wanted to make sure. Did a 20 lb hot and fast yesterday and it turned out great. Lots of help from your video!

@Matadors2011 4 года назад

Hi Harry, thanks for spreading BBQ love. I am planning on smoking a brisket on my 22” WSM and I was thinking of using Jealous Devil Lump Charcoal as my fuel, how much do you usually use when filling your fire ring? Do you fill the entire ring or do you use less? I am planning a low and slow cook. Thanks again for all the great videos.

@SlapYoDaddyBBQ 4 года назад

Fill 2/3 up the WSM22 fire ring

@djlee3624 5 лет назад

Your page is awesome coming from a TX bbq food cooking fan . I didn’t have a page to subscribe but after watching a few of your videos I had to make an account to add slap your daddy crew! I want to say your a very good food commentator if you were on food channel bbq edition I’d think you be a huge hit . Thank you for sharing your knowledge on cooking and life.

@DerickZ28 5 лет назад

I've always heard don't pour the broth on the bark cause it will ruin your bark but your bark looks really nice in the end.

@SlapYoDaddyBBQ 5 лет назад

Some folks don't have proper technique and fail to set the crust to fuse the protein with the seasoning. If you follow my Fundamentals carefully, you will experience how a 1st place KCBS USA brisket tastes like beef heaven. No kidding! :-)

@TheHonestlySneakyGamer 5 лет назад

always very informative, great videos

@SlapYoDaddyBBQ 5 лет назад

Thanks for stopping by. New sure to invite others to watch my channels. Cheers, Harry

@cookieman136 5 лет назад

Watching a 2 minute ad about the monolith grill... usually I skip the ads. Just doing my part to keep the channel going.

@SlapYoDaddyBBQ 5 лет назад

Hey Cookieman, I do appreciate your efforts to keep my channel going. If you like to buy me a cup of coffee, you can do so at www.patreon.com/HarrySoo; If you want some Slap Yo Daddy tees for the holidays, check out tinyurl.com/yc6ez8xy; and for gear I like on Amazon tinyurl.com/yb9o526a Regards, Harry

@djrosu1 5 лет назад

Another great video Harry. One question. Why would you cook a brisket hot and fast besides to save time? In competition do some competitors cook low and slow and some cook hot and fast? I always thought low and slow produces the best results?

@SlapYoDaddyBBQ 5 лет назад

You ask a question that is a 3 hour argument and Jerry Springer fist fight! Many methods can win. That's why I have 15 how to cook brisket videos so you can pick the method you like. I will challenge myself to cook and take a walk at a KCBS contest with a 2hour brisket so let's see if I can pull it off!

@FireWaterCooking 5 лет назад

Thank you for sharing all of your knowledge Harry!

@SlapYoDaddyBBQ 5 лет назад

You're very welcome.

@Hirshir 3 года назад

After you wrap it in foil, can you finish it in the oven at 275 degrees? Or sous vide at 275 degrees, as my oven cant fit the huge brisket?

@SlapYoDaddyBBQ 3 года назад

Yes either way 💪works

@drgundo 4 года назад

thoughts on injecting broth during wrapping stage instead of pouring beef broth? at least for home use where i wont care about having holes all over my meat haha

@SlapYoDaddyBBQ 4 года назад

Recommend inject while raw. You need the flavor to seep into the micro fibrils of protein when raw as they are closed after internal is 130F

@taxprep8093 4 года назад

Love the food you cooked for Rainia! @rainiaiscrazy. I am new but love her and need to learn to bbq! I’m throwing my stove out! Lol

@SlapYoDaddyBBQ 4 года назад

Welcome!!

@harlingen23 5 лет назад

Just subbed! Great content, I love your style it’s unique!

@SlapYoDaddyBBQ 5 лет назад

Thanks for stopping by. I have 180 videos 30 playlist to help you find the info you need.

@3bq969 5 лет назад

I was up late out here in Texas. I think I was the first view. Lol. Thank you Harry!!

@SlapYoDaddyBBQ 5 лет назад

Thanks for being my first viewer. I was up late editing. Hope you found it useful. Cheers, Harry

@3bq969 5 лет назад

@@SlapYoDaddyBBQ I always find your videos useful and helpful. I understand the late nights of editing as well. We started a RU-vid channel recently. No where near your quality but we will get there. You actually inspired me to start with just a phone for video. I told my son if a pro like Harry Soo can get great video with a phone so can we. LOL thank you for your inspiration.

@harsoo 5 лет назад

@@3bq969 All the best with your channel. Keep spreading BBQ love

@chuckbryant363 4 года назад

Henry, I got brisket today but it’s an intimidating 18 pounds. I was considering doing it hot and fast on the Weber Kettle and finishing it in the oven, but it’s still a $73 piece of meat. I also have a Masterbuilt Electric Smoker that’s done well low and slow for big pork butts at 275 degrees F. What would you choose?

@Lumencraft- 5 лет назад

I think your dog eats better than most people LOL!!!

@SlapYoDaddyBBQ 5 лет назад

Beans has been extra nice to me since I started my channel. Wonder why? :-)

@erftimmeh 4 года назад

Harry Soo Kim

@stephenmayne4886 4 года назад

Thanks for sharing this information. Enjoy your Channel.

@SlapYoDaddyBBQ 4 года назад

Thanks for stopping by. I have 15+ brisket videos so please see my Brisket Playlist

@BBQForBeginnersUK 5 лет назад

So helpful and some great tips, thanks Harry!

@SlapYoDaddyBBQ 5 лет назад

Thanks for watching. Be sure to watch my 6 other brisket how-to videos. Cheers

@BBQForBeginnersUK 5 лет назад

THanks Harry, our Brisket is smaller so I will adjust my times a little.

@SlapYoDaddyBBQ 5 лет назад

@@BBQForBeginnersUK My methods work in the UK also www.slapyodaddybbq.com/2012/07/british-bbq-championship-cartmel-england/ www.slapyodaddybbq.com/2012/07/july-14-and-15-2012-bbq-classes-in-surrey-england/

@larryd3093 3 года назад

Awesome episode Harry👍

@SlapYoDaddyBBQ 3 года назад

Thanks Larry for stopping by!

@jwarner0297 5 лет назад

Did my 2nd hot and fast, competition trimmed packer brisket on WSM 22.5. The ends of the brisket get probe tender before the center of the flat does...by about 45 mins or so. I rotate it 90 degrees every 30 mins and wrap it at 155 internal temp. Any suggestions?

@SlapYoDaddyBBQ 5 лет назад

Put down your thermometer and trust me. Cook until crust sets. Wrap with some mopping liquid. Remove when probe tender. Do not temp your meat. You will have the best brisket ever. How do I know? I've trained 3,000 pitmasters in 200 classes past 10 years. Trust my technique.

@leeeisenstein1830 5 лет назад

Awesome video? Any black belt tips for cooking a brisket flat? Thanks!

@SlapYoDaddyBBQ 5 лет назад

I have 12+ brisket videos on how-to so hopefully you'll pick up some tips.

@malachieveritt3273 5 лет назад

Can you use butcher paper for the crutch when doing hot and fast or will the paper burn at higher temp? Is paper only good when doing lower temp to ensure a good bark?

@SlapYoDaddyBBQ 5 лет назад

If you're cooking 275F and under during the paper phase, I think you should be OK

@IIIWhiterIII 5 лет назад

Awesome job and thank you for sharing!

@SlapYoDaddyBBQ 5 лет назад

Thanks for watching. I have 140 videos to help you master BBQ

@yicon 4 года назад

Great video!! What do you think about cooking through the stall without wrapping??

@SlapYoDaddyBBQ 4 года назад

Don't do it. You will ruin your brisket

@jima4303 5 лет назад

Harry, while cooking brisket the pressure build up inside is forcing the au jus along with the flavor out. So this raises a question of a second injection to replace what has been lost. Would a second injection solve the problem of the lost juice and flavor? If so, when would be the best time to inject a second time?

@SlapYoDaddyBBQ 5 лет назад

Jim, your idea is certainly worth a try. Protein is 70% water and heat from the cooking process stiffens up the protein strands and pushes out some of the water out while the connective tissue unwinds and becomes tender during the foil process. I'm not aware of teams who inject brisket again during the cooking process. I've heard of re-injecting when doing competition chicken especially competition chicken breasts.

@minhn9237 4 года назад

This video is not in your brisket playlist, you must add it!! Thumbs up so Harry adds it to the brisket playlist. "BTU is BTU is BTU." Is this still true when comparing a WSM to a UDS both running at the same temperature, lets say 275?

@SlapYoDaddyBBQ 4 года назад

Yes, BTU is the same for all pits. Thanks for pointing out the error in my Brisket Playlist. I somehow put this video in my Instapot playlist by mistake. Duh!

@jonathanmarcoux7362 5 лет назад

Best BBQ channel ever! Great teacher and GREAT pitmaster. Keep up the good work. Any chance you ship to canada (from your online bbq store)? Thanks again

@SlapYoDaddyBBQ 5 лет назад

Hey Jonathan, welcome to my channel. Yes, my copacker soupbase.com is in Cleveland and we ship to Canada. Please goto the link to get a shipping quote. Thanks for stopping by.

@bryantaylor6284 5 лет назад

Any suggestions cooking brisket hot and fast? Should I use heat deflector during 400 degree phase. I'm going to cook on weber summit.

@SlapYoDaddyBBQ 5 лет назад

Just spray and be careful not to burn your brisket

@mattmeagher365 5 лет назад

Harry, what do you do when there isn’t any bark on the bottom? I’ve used your hot and fast method three times with great results on my COS. Just got a large insulated cabinet smoker and the bottom isn’t forming a crust after 3.5 hours at between 375-400! HELP?!!!

@mike9779 5 лет назад

Great video as always!

@SlapYoDaddyBBQ 5 лет назад

Thanks Mike! I just posted a brisket on a Weber kettle video

@jongwonkim9179 Год назад

Hi Harry - how long do you let the injection and rub sit before putting on the smoker?

@SlapYoDaddyBBQ Год назад

For home, I inject and rub, and put on pit right away. For comps, I like 8 hours rest for injection and 4 hours for rub.

@jongwonkim9179 Год назад

Is there a big difference between the two options?

@MikeJ75 5 лет назад

Hey Harry, love the video!! It's great to see another asian brother in the bbq game. Do you know if there's any other asian pit master besides yourself and if so are they on RU-vid as well??

@SlapYoDaddyBBQ 5 лет назад

BBQ love back to you. I am sure there are Asian pitmasters on the BBQ circuit. I know of Shuji Sakai who used to cook against me in the California circuit. Not sure there are too many low-and-slow Asian pitmasters doing RU-vid cooking videos. If you see one, let me know.

@willyd5649 5 лет назад

How long do you do the initial heat/smoke before you begin to spray with water? Give it half hour then spray every half until crust sets?

@SlapYoDaddyBBQ 5 лет назад

Spray gently once crust starts to set, about after 1 hour. Spray every 30 minutes until ready to foil

@willyd5649 5 лет назад

@@SlapYoDaddyBBQ Thank You!

@donhgr 5 лет назад

Talk rest and storage, do you use a Cambro? And how long will they safely store the meat and keep warm

@SlapYoDaddyBBQ 5 лет назад

I use a Cambro UPC400. See my Amazon link in Description. Temp drop is about 3-5 degrees per hour

@djf1019 5 лет назад

Excited I found your channel and website. Already walked away with some great tips as I will be smoking a brisket next weekend. Thanks and looking forward to learning more from you

@SlapYoDaddyBBQ 5 лет назад

Thanks for stopping by. Feel free to see my Brisket Playlist for 15 videos on all ways to cook brisket

@rickyl04 5 лет назад

Wrapping brisket. . Beef stock to braise fat side or meat wrapping for tenderness?

@SlapYoDaddyBBQ 5 лет назад

I wrap fat down. Yes, it is to render the connective tissue called collagen so the brisket become probe tender. Just like my cartoon teespring.com/slap-yo-daddy-bbq-wisdom-8543?tsmac=store&tsmic=slap-yo-daddy-bbq-store#pid=2&cid=573&sid=front

@davidbuurma9309 5 лет назад

Harry on your WSM, do you put gaskets on the joints to prevent smoke leaks? I see some people do but have not noticed that you do? Appreciate your thoughts..

@SlapYoDaddyBBQ 5 лет назад

My 10-year old WSMs still work well and I have CajunBandit.com doors which are much better than the stock doors. I suggest you get them replaced. Tell Chris Perez who owns CajunBandit that you are my RU-vid viewer.

@davidbuurma9309 5 лет назад

I have replaced the door... but was wondering about gaskets between the joints... or do you just deal with the smoke leaks?

@SlapYoDaddyBBQ 5 лет назад

@@davidbuurma9309 Nope, no gaskets. BTW there should be NO smoke when you barbecue.

@davidbuurma9309 5 лет назад

Agreed on the no smoke.... by the way I ordered some of your rubs today... looking forward to getting them... thanks for the great instruction...

@Catinog 5 лет назад

Great video! Are you going to do a video on chilicrab anytime soon?

@SlapYoDaddyBBQ 5 лет назад

Here you go ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NyBS4bprs2w.html. Thanks for stopping by

@Screemin3o2 3 года назад

Hello Harry! I’m cooking a hot and fast brisket on my pellet grill with the fat cap facing the grates. This side of the brisket has started to burn after about an hour. Is there a way to prevent this?

@SlapYoDaddyBBQ 3 года назад

three tips 1) move the placement, 2) rotate brisket, 3) spray often

@trmiller83 5 лет назад

For making burnt ends at home, would you recommend trimming the extra piece of the flat that hangs over as well? Or would you only do that in competition?

@SlapYoDaddyBBQ 5 лет назад

Hey Tim, for backyard brisket, my technique is very different. Please see my backyard video how-to 10 Brisket Fundamentals - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kzWWpvJEpck.html

@trmiller83 5 лет назад

@@SlapYoDaddyBBQ Thanks a lot! Love your videos, and just ordered a bottle of your beef rub. Excited to try it out.

@langetlikisorma 3 года назад

For hot and fast , can you do it in offset smoker?

@SlapYoDaddyBBQ 3 года назад

Depends on your offset. I don't own one but my friends who do say it's hard to get 400F except near the firebox end.

@saxon1177 5 лет назад

Harry, my smoker only goes up to 250 F so if I just smoke it longer will I still get a good crust and burnt ends? Also, I go by 1 hr. to 1 1/2 hrs. cook time per lb. What do you go by when smoking meat? I know the thickness can change the time.

@SlapYoDaddyBBQ 5 лет назад

Hey Saxon, yes, you can cook at 250F. That's my preferred temperature and I've won many 1st place briskets cooking on a Weber Smokey Mountain 18 at 250F including 1st place KCBS USA Rancher Reserve Brisket Cup. Please see my many brisket videos on my channel to find the 250F method. In general, at 250F, it takes about 7-8 hours before it's ready to wrap and it'll be done in 10-12 hours for a 15 lb brisket. Good luck.

@saxon1177 5 лет назад

Hey, thanks a lot and I'll be sure to check out your other videos, especially the 1st place, 250F videos. To be honest, at first I thought that cooking at 400F was a mistake until you made me realize how it's not. I know now it's just to develop a good crust quicker is all. I'm going to make a video entitled, "How Harry Soo BBQ made me fat!" Ha, later! Keep it crusty!

@harsoo 5 лет назад

@@saxon1177 crusty love back to you Saxon. Double your exercise regimen to compensate watching my channel! LOL! Regards. Harry

@saxon1177 5 лет назад

Ugh! Exercise! Maybe I can get back into Hap Ki Do instead.

@johnnya4329 5 лет назад

With hot and fast you think butcher paper and no broth will still come out good or def foil with hot abs fast

@johnnya4329 5 лет назад

I just put a brisket on

@dominicsblack 5 лет назад

Excellent tutorial.. 👍

@SlapYoDaddyBBQ 5 лет назад

Thanks for watching Dominic!

@timvibes 4 года назад

Why do you use broth instead of stock for hydrating the brisket? Or does that not matter?

@SlapYoDaddyBBQ 4 года назад

In my opinion any great tasting beef broth stock consomme will be fine i won 1st place USA KCBS Ranchers Reserve Beef Cup brisket using a 10oz can of beef broth amid 5, 000 teams. Your preference may vary.

@timvibes 4 года назад

@@SlapYoDaddyBBQ unsalted or salted?

@SlapYoDaddyBBQ 4 года назад

@@timvibes salted

@Stevo19801 5 лет назад

Harry can you do a video on your preferred Weber kettle smoking setup?

@SlapYoDaddyBBQ 5 лет назад

Hey Stevo, I'm editing my Weber Kettle H-n-F brisket fundamental video. Watch for it soon.

@Stevo19801 5 лет назад

Harry Soo when is this coming , want to do a cook at the weekend😀

@SlapYoDaddyBBQ 5 лет назад

@@Stevo19801 It's being edited. Perhaps next week if I can get it done. Have a wedding catering to do so I'm pretty tied up all this weekend.

@SlapYoDaddyBBQ 5 лет назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IRwSk91PgUs.html

@Stevo19801 5 лет назад

Harry Soo yes saw it the day it dropped, I setup that beer via patron last week also. How about some videos on home made rubs and injections? For those that can’t buy yours in their area or like to make there own

@oscargarcia-rr4ee 5 лет назад

Thankyou Harry! Where in Texas are you cooking?

@SlapYoDaddyBBQ 5 лет назад

I had a chance to cook at Texas Tech, my alma mater Univ from 1986. Got to see old friends and how the town had changed so much!

@stefanspringer4600 5 лет назад

Is there any tip to know when crusting phase is over? I saw another video that mentioned the scratch test, but it is hard for a noobie to go by feel. I found some other pitmasters that recommend to go by temperature, targeting 160-165 then wrap.

@SlapYoDaddyBBQ 5 лет назад

Hey Stefan, it's pretty straightforward. You gently brush the top of the meat with your fingernail to see if the crust is set. If the rub is wet and it comes off, then the crust has not yet set. If the crust sets, you should not see any rub in your fingernail. The crust usually starts on the portion of the meat closest to the fire. If you use a bullet smoker like the WSM, the crust starts on the bottom, works it way up the sides, and slowly covers the top. Scratch the sides first to get a feel. Once you've done it a few times, you don't even need to scratch as you can see it. If you learn this basic fundamental technique, you can get awesome barbecue with just salt and pepper as the Maillard reaction will create thousands of flavor compounds on the surface of your meat. I don't rely on temps as that's not reliable as it depends on your pit type, drafting efficiency, infrared reflectivity, pit thermodynamics, and the pyrolysis of non-enzymatic amino acids. Long story short: Crust = Flavor; No Crust = No Flavor.

@stefanspringer4600 5 лет назад

Thanks for the detail! I will keep practicing.

@stefanspringer4600 5 лет назад

I have a Weber summit charcoal grill, I left the deflector plate on with hot and fast smoke today. Would you leave deflector off? The fire is closer than wsm. I hope to become a pitmaster like you some day. Thanks for all your work.

@SlapYoDaddyBBQ 5 лет назад

@@stefanspringer4600 Though I've not used my Summit very much H-n-F style, I would use the deflector if I'm going to 400F.

@tonyzeni9186 2 года назад

What is the name of the smoker you're using?

@SlapYoDaddyBBQ 2 года назад

This is a Big Poppa drum smoker you can buy on their website BigPoppaSmokers.com

@jesseblanco4222 5 лет назад

Bbq love

@SlapYoDaddyBBQ 5 лет назад

BBQ love back to you Jesse. Thanks for stopping by and leaving a comment. :-)

@patarmstrong1712 5 лет назад

Harry, I haven't seen you address having to add charcoal during your cooks. Surely 1 pound of Jealous Devil doesn't burn for 6 hours..

@SlapYoDaddyBBQ 5 лет назад

Hey Pat, once the crust sets and you foil, you don't need to cook in the pit any more and can put it in the oven. For a contest, you have to cook in the pit. When I load the charcoal basket full in by Big Poppa Drum smoker in this video, I can get about 12 hours burn. I think it will take about 2 Weber chimneys full of JD charcoal. I have a humorous tee on fuel . . teespring.com/slap-yo-daddy-bbq-wisdom-1428?tsmac=store&tsmic=slap-yo-daddy-bbq-store#pid=2&cid=573&sid=front

@patarmstrong1712 5 лет назад

@@SlapYoDaddyBBQ Excellent, I was just curious because you've said many times that JD burns hot, and I guess in my mind that meant fast as well. I will order some JD and give it a try. REALLY love the instruction Harry. You have up'd my game for sure! Thank you and I will keep watching.

@kevingrove6340 5 лет назад

Great video Harry! Quick question, any advice on keeping the flat moist? I probed it and it felt tender, however when I went to cut after letting it rest an hour, it was a bit dry and tough. Thanks!

@SlapYoDaddyBBQ 5 лет назад

Spray and keep it tightly covered. Paint on brisket jus after slicing

@carsoncunningham7993 4 года назад

No expert here, but you have to open your foil after your cook (before rest) to stop the cooking process. Otherwise your tender brisket will continue to cook while resting.

@r.l.1312 5 лет назад

whats the biggest brisket you have smoked on a wsm 18.5?

@SlapYoDaddyBBQ 5 лет назад

27.5 lb in the WSM-18. If there was a way, I'd upload the pic to RU-vid!

@r.l.1312 5 лет назад

@@SlapYoDaddyBBQ That's a big brisket just didnt think something that large would fit on that smoker. Thought length would be a problem since there is only 17.5 inches in diameter.

@armandoboensel593 5 лет назад

Dam I'M so hungry now lol

@SlapYoDaddyBBQ 5 лет назад

Hey Armando, go get some briskets on your pit pronto!

@rickyl04 5 лет назад

Is it mandatory to inject when cooking hot & fast? Is it ok to brine for hot & fast? Thanks in advance

@SlapYoDaddyBBQ 5 лет назад

No, it's not required to inject. Be sure to watch my other videos where I show various techniques. SRF comp brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-cfDqD65II6I.html; Comp Brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Uo7ocTu9olc.html; Best Brisket Injections - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RpnIGw4vyPA.html; H-n-F Texas Brisket Baby Back M - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8gAXqos-aHE.html; Coaching brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XXsVxK7VIcc.html; 10 Backyard Brisket Fundamentals - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kzWWpvJEpck.html

@arakafafian 5 лет назад

Does hot and fast work for ribs?

@SlapYoDaddyBBQ 5 лет назад

Yes. I'll have a video soon to show how I do it

@KENNEY1023 5 лет назад

Do you get upset if you open a brisket and find a very large amount of fat? Do you feel ripped off or is that just part of buying a brisket?

@SlapYoDaddyBBQ 5 лет назад

Normal part of opening a brisket.

@rxw5520 5 лет назад

I have tried hot and fast twice now and the point wasn't quite finished both times. I let it sit out for an hour before cooking and still the point is underdone. Any tips?

@SlapYoDaddyBBQ 5 лет назад

Cook in the foil phase longer to render the point. You can also trim ALL the fat of the point to make it cook faster. Use Angus Choice or Prime and avoid Select grade. If this does not work, separate the point after flat is done, wrap in foil with some beef broth, and cook the point separately wrapped in foil until it's probe tender. Good luck!

@davidhiman5274 4 года назад

Where did you get your knife sharpener at?

@SlapYoDaddyBBQ 4 года назад

Rapid Steel from Amazon. Please see my Amazon store link in video Description

@jima4303 5 лет назад

I've heard that the smoke ring is hard to get cooking Hot N Fast because of the difference in the time in smoke. You have a good one in this video, how so?

@spenzalii 5 лет назад

One of Harry's black belt tricks is to add celery seed to the rub. His rub has it and I believe a few other ingredients that help form that smoke ring even in a HNF environment. I tried adding celery seed to one of my home made rubs and it worked wonders for that smoke ring

@jima4303 5 лет назад

Thanks Spencer for your comment. Beating Harry with his info. will still be difficult. He spreads bbq love with every video.

@SlapYoDaddyBBQ 5 лет назад

Hey Jim, please see more Harry's tricks on Smoke Ring - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-G0rHKm-JGsg.html; Fruit tenderizers- ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-irLauL_N6Cw.html; Buying BBQ Meats - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Lsj0l2uR_Iw.html

@SlapYoDaddyBBQ 5 лет назад

Thanks Spencer for helping Jim out. I show you the art and science of barbecue and I tell people to not believe me until they try my methods to prove to themselves that it works. I'm not sure many of my contemporaries freely share such top secret information but I've won pretty much won all the awards I'm after to it's time for me to move on and share BBQ love with the world before I kick the bucket!

@spenzalii 5 лет назад

@@SlapYoDaddyBBQ Thank you. I've always believed it's better to 'teach a man to fish', as it were. While I'm not in any competitions in my area, I have done plenty of cooking and small scale catering for family and friends. I'll freely tell them how I cook and what I use and encourage them to try for themselves and see what ultimately works for them I always liked your approach during the 1st season of BBQ Pitmasters and watched your videos and tips with great interest over the past few months. I agree that there is an art and science to BBQ, and understanding the 'why' makes all the difference. I tell anybody that asks its more about technique than a secret blend of spices or expensive cookware. . A good friend of mine bought me Mastering The Grill: The Owner's Manual for Outdoor Cooking as a gift, which also got into the science of why you use what you use, or why you cook at this temp, or why you cook direct or indirect, etc. Your videos remind me a lot of that, Keep the BBQ love going!

@DooDooFairy 5 лет назад

Beef stew with tomatoes? In my opinion beef stew needs beef broth, what you are making is more on the line of a Braciole. But thanks for information.

@SlapYoDaddyBBQ 5 лет назад

Yes, I have 20 beef stew recipes and will feature them in my videos as I have 100+ lbs of meat as I teach classes and shoot RU-vid videos. My kids have grown up so I give away the meat that I cook. www.slapyodaddybbq.com/?s=beef&x=0&y=0