I watch this video everytime I make a brisket and it never gets old since it's my least barbecued meat. The wood chunks under the meat are a staple for me and I fit my biggest brisket (23.8lbs) to date on my medium WMS. Thanks Harry, and hope all is well during these times!
Just cooked a brisket today and it was so tender and juicy. Thx to ur videos on brisket I tried it that way and it came out very well. Keep the videos coming harry . thank u very much
@@SlapYoDaddyBBQ so when you wrap it in the butcher paper how did you know when to wrap? did you reach a certain temp i didnt see that he probed it with any temp. probe. and after he wraps did he not put back on the grill?
You are very welcome White Thunder. I have half dozen prime rib and duck videos coming in Dec. A man sits with a pretty girl for an hour, it seems like a minute. He sits on a hot barbecue for a minute, it’s longer than any hour. That is relativity. - Albert Einstein
Thanks for stopping by Miso Honey! Plenty more brisket videos to check out plus 100+ other videos to help you master BBQ so you can spread BBQ love. Whether L-n-S of H-n-F, there are many ways to brisket heaven. SRF comp brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-cfDqD65II6IC.htmlomp Brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Uo7ocTu9olcB.htmlest Brisket Injections - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RpnIGw4vyPAH.html-n-F Texas Brisket Baby Back M - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8gAXqos-aHEC.htmloaching brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XXsVxK7VIcc1.html0 Backyard Fundamentals - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kzWWpvJEpck1.html2 H-n-F Comp Fundamentals - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VUG9MvuCWBQ.html
Whaddya have Nicholas? A gas grill, maybe a flowerpot. Let me know what you cook on and I'll do a video for you as there are probably many of my viewers like you. I had a student who did his homework after my class (yes, homework is mandatory) in his toaster oven because the city he lived in (Santa Monica) does not allow grills or outdoor cooking.
I started one of those cheap square grills you can get from walmart, and then moved on to a cheap horizontal offset (99$ cheap!), and now i'm on a vertical offset (oklahoma joes bandera). I had pretty good results doing a hot and fast brisket for Thanksgiving this year thanks to your videos! Keeping the temp that high for that long put my charcoal grate through h-e-double hockey sticks, but totally worth it.
My family gifted me with the 18.5 Weber Smoker for Xmas. Now, I need to figure out what necessary modifications I need to make/install. I read Harry's review on Amazon with guidance on how to season the smoker.
Watch my how-to season and how-to clean the WSM. No mods needed. If you want, change the door to CajunBandit.com stainless doors. My two WSM 18 from 2008 are still going strong!
Give it a go and let me know how it came out. Plenty more brisket videos to up your game! 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 Fundamentals - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kzWWpvJEpck.html 12 H-n-F Comp Fundamentals - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VUG9MvuCWBQ.html
@@SlapYoDaddyBBQ thanks again for the video and info! This was the first brisket flat I got to the right tenderness where the probe felt it like it was going into peanut butter. I let it rest for an hour, but it wasn't as juicy as I had hoped it would be. I know the flat is leaner than the point, so maybe I need to inject or dry brine more to increase the moisture level when finished? I'm thinking of maybe for larger/longer beef cooks sticking to beef ribs, chuck roast, brisket points, and prime-rib roasts.
Thanks Chris for watching and taking time to leave a comment. Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)
Great video and I will be trying this fro Christmas with the family!! Hoping to attend one of your classes next year now that i'm out here in California.
Hey Shaun, drop by anytime. I have half dozen Xmas recipes of prime rib and duck coming in Dec. Thanks for watching. It’s not the barbecues in my life that count, it’s the life in my barbecues. - Mae West
@@SlapYoDaddyBBQ thank you and I'l keep you posted. Looking forward to the Xmas recipes and love the quote!! For me BBQ/cooking is something that comes form the heart and I put a lot of my heart into everything I make for people. Gives me true joy watching people enjoy my creations.Keep up the great work!!
Another GREAT instructional video by The Master. Thank you Harry! Also appreciate the aspect on hygiene, which is where people can go awry only to contaminate their kitchen. Love the secret ingredient of celery seed in the rub. I have had great results wwith Wochestshire Sauce, but like the thought of the other two.
Keep spreading BBQ love. Thanks for supporting my channel and letting other know. Do not worry about your difficulties in barbecue. I can assure you mine are still greater. - Albert Einstein
Some great tips I'm gonna try bc I always struggle with brisket when it comes to pork got it down beef not my friend lol. Also glad you showed it with the weber kettle please do more on it thanks
Hey Pat, thanks for stopping by. I have 100+ videos to help you master barbecue (in ribs, chicken, pork, tri tip, brisket, lobster, turkey, etc) so you can spread BBQ love . Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)
Thanks Mr. Lee. Be sure to binge watch my brisket videos SRF comp brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-cfDqD65II6IC.htmlomp Brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Uo7ocTu9olcB.htmlest Brisket Injections - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RpnIGw4vyPAH.html-n-F Texas Brisket Baby Back M - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8gAXqos-aHEC.htmloaching brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XXsVxK7VIcc1.html0 Backyard Fundamentals - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kzWWpvJEpck1.html2 H-n-F Comp Fundamentals - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VUG9MvuCWBQT.htmlhe most beautiful thing we can experience is the mysterious barbecue. It is the source of all true art and science. - Albert Einstein
Thanks Harry, I'm learning so much watching these great videos. Very well explained as usual , this is becoming fun instead of disappointment. Will try this one on the wsm this weekend, weather is going to be crap in Victoria Australia this weekend so it's Bbq time.
@@SlapYoDaddyBBQ Harry I'm in shock. I've just done a brisket, ribs and pork shoulder. The whole lot worked perfectly thanks to you. First attempt on the wsm , it stunned me how nice it is and the wife's not complaining. Need to use your products. Thanks mate what a legend you are .
Thanks Harry for the Kettle cook, I am always looking for Kettle ideas since I do not have the WSM. I think I am going to try one for New Years, unless of course I get that WSM on my Christmas list..(hopefully my wife is reading this ;) ... Merry Christmas and Happy New Year from the Jersey Shore.
Hey Chris, I will have several Xmas recipes on the Kettle like Peking Duck, 60-day butter aged low-slow Prime Rib, and Filet Mignon coming next. Love back to you at the Jersey Shore. Must be getting cold now. I'm cooking in 70F blue skies. Muahaha!
Thanks Bobby for your support and kind words. I've arranged my 100+ videos by Playlists so they are easier to navigate ru-vid.com/show-UC4dtbTXdvjo272b5x_mxRBwplaylists Food Gawker - tinyurl.com/klnclwu Pinterest - tinyurl.com/k34kgq6
Hey Walt, give it a go and let me know how it came out. Thanks for watching. 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 Fundamentals - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kzWWpvJEpck.html 12 H-n-F Fundamentals - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VUG9MvuCWBQ.html
I've done the snake method on my Hasty Bake as it works like the Weber Kettle. Just lay the wood chunks (tennis sized) into the snake pile of briquettes, under if possible
You should see if you can improve/duplicate the snake method from American Test Kitchen. I’m doing my first Brisket this weekend on my kettle. I have learned a lot from your channel and want to thank you. Thank you Sir!🙏
Oh man Harry, you’re killing me! Thank you so much for the offer, but we leave on vacation to Colorado in a couple days. I just won’t have time to make it up. It sounds soooo good though. Hopefully I’ll be able to come up for a class soon. Thanks again friend!
Hi harry, love your vids, inspired me to start smoking. Got some questions for you. When do you start spritzing with water, and how often? Also, after wrapping, can you finish in the oven? what temperature and how long if so?
You start spraying when you see evidence of crust setting on the brisket. Start gently around the 3:00 and spray every 30 mins. Yes, finish in the oven at the same temp you cook in the pit. Charcoal is expensive so save money by using your oven. Good luck.
Great video Harry! I've done several briskets in a webber kettle long cook. I want to try my first hot N Fast, so I have several questions: - You spritzed the meat each 30-40 minutes? - How to keep a moist flat? - Did you have to add more charcoal? - You went by temp (160) or sight to decide when to wrap in Butcher paper? - 4 hours was the cook time? you take it out to rest at 203 F internal temp? And last but not least, How may I get your rub here in Mexico ? :D All the info you may provide is highly appreciated! Thank You!
Hey Ibehl, here are the answers 1) spritz every 30 mins, 2) cook fat down and packer muscle, 3) no more as I cooked in oven after foiling, 4) no temp; go entirely by look and feel of crust setting completely setting before you wrap, 5) 2.5 hours @400F and 3 hours @300F in oven (or pit), 6) no reseller in Mexico yet but you can go to my website to find a rub recipe. Thanks for stopping by. Merry Christmas
These fundamental vids are great Harry! I'm planning to cook my first brisket hot and fast for Christmas and you've helped me become more confident. My one question is how often/much do you spray the brisket before you wrap?
Hey Nicholas. Merry Christmas. Spray every half hour until the crust sets. Be sure to watch my other brisket videos to round your you training my Paduan! SRF comp brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-cfDqD65II6IC.htmlomp Brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Uo7ocTu9olcB.htmlest Brisket Injections - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RpnIGw4vyPAH.html-n-F Texas Brisket Baby Back M - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8gAXqos-aHEC.htmloaching brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XXsVxK7VIcc1.html0 Backyard Fundamentals - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kzWWpvJEpck1.html2 H-n-F Comp Fundamentals - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VUG9MvuCWBQ.html
I have been wondering how I am going to cook my first brisket on my Weber kettle. I seem to have the 300 degree temp dialed in by using the baskets and putting water in my drip pan. Love your videos Harry. Very informative.
I have been cooking my brisket on the Weber Kettle at about 300-350 until the stall, Wrap in butcher paper, put it back on. By then the coals are starting to cool down slightly and I can keep the temp at 250 until the brisket temps at 203°. I put it in my switched off oven in a pan to rest for a few hours and slice. Beef heaven!
The wisdom is in the 50 how-to cook brisket videos I posted. Short answer is just cook it both ways to see which way works best. I describe the 10+ reasons and criteria so watch those videos when you have time.
You mentioned that you want the wood to smolder, not burn because you're trying to get the resin in the wood to be effective, I can tell from comments like that, that you really know what you're doing,excellent, exceptional, I'm a subscriber, thanks Harry
That is correct. More info Harry Smoking Woods - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-X8Xwcj5feDg.html Patty BBQ Woods #1 - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jXR4NqC1l6Q.html Patty BBQ Woods #2 - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YvPAhONkLNk.html Smoke ring - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-G0rHKm-JGsg.html
After the wrap do I put in low temp oven until it becomes tender like you mentioned in the other video? Always great watching your videos. Excellent explanations. Can’t wait to try a small brisket out first.
IMHO there is no perfect method. The perfect method is the one that gives you most joy. There are generally 4 tribes in the world - Ultra Low-n-Slow (under 212F), Low-n-Slow (212F - 275F), Hot-n-Fast (275F - 325F), and Ultra HnF (>325F). Plus multi phase cooks with these four ranges, plus direct and indirect so at least 8+ temp strategies. Go with what works for you as the tribes will kill you if you don't follow their mantra. Remember, Harry taught you that everything in barbecue is a 3-hour argument and Jerry Springer fist fight!
Hi Harry Love your videos. Here in Australia this type of BBQ is slowly becoming more popular. I'm looking at buying a Weber Summit charcoal BBQ do you have any videos on cooking brisket on this type of BBQ? Any help or advice would be appreciated.
@@marilynpertsoulis4115 I'm not sure. Perhaps you can ask on the numerous Australian Facebook sites to see? I heard some are importing my rubs but my copacker in Cleveland did not respond to my question.
Here you go www.amazon.com/shop/influencer-2e55962b Harry's Hog Sprayer BIG - amzn.to/2veXBIi Harry's Hog Sprayer SMALL - amzn.to/2M3TWXc www.amazon.com/Winco-PDG-10AC-Shaker-Dredge/dp/B00ZQG7VDM/?ref=exp_inf_pl_influencer-2e55962b
Great job Harry! How long did it take to cook? Also, I know that sometimes you like to inject it. Any reason why you did not inject it this time? How often did you spritz it?
Backyard brisket meant to be KISS (keep it short simple) as it's for first time brisket virgins. Injection is for advanced and comp video. I have many brisket videos that inject. Spritz every 30 minutes until crust sets. It is better to have burnt and lost, then never to have barbecued at all. - William Shakespeare
Hey John, you wrap based on the crust forming and not by time. In this 400F cook, the brisket crusted in about 2.5 hours. I wrapped it and it took another 3 hours @ 300F to become probe tender. Your mileage will vary. After the brisket is done, let rest 1 hour if you can. In a contest, I finish at 7:30 am and turn in my brisket at 1:30 pm so it rests a few hours in my Cambro UPC 600. See my Amazon page for the gear I've torture tested. Also, see my tee teespring.com/slap-yo-daddy-bbq-wisdom-3099?tsmac=store&tsmic=slap-yo-daddy-bbq-store#pid=2&cid=573&sid=front
Thanks for stopping by George. Here's one for the road "Laughing at your grilling mistakes will lengthen your life. Laughing at your wife's grilling mistakes will shorten your life."
Is putting the igniter tab inside the bbq ok? Mine have a chemical smell and I'm worried it will "stick" to my bbq and make my meat taste like chemical. Great video btw, I'm a fan
We just received our Harry Soo's Moola rub and Butcher Bbq sodium phosphate. :) Going to make brisket this weekend. My question is if I cannot find prime cut and must use choice or worse would I be better off going low and slow? Or will the sodium phosphate tenderize cheaper meat using hot and fast method? I have, in the past, taken cheaper cuts low and slow to get it tender. Right or wrong? PS - using Weber Kettle. Thanks Harry for all the content!!!!
Buy the best grade you can find. The phosphate retains moisture like how McNuggets use phosphate. The tenderness is from carefully converting collagen in the brisket to gelatin. For that, you need a bamboo skewer. Good luck and Merry Christmas!
@@SlapYoDaddyBBQ we are practicing with peanut butter right now. Merry Christmas Harry! Thanks for the quick response. We'll let you know how it turns out.
Do you reuse the wood chunks each cook to lay the brisket on? It looked the top vent was wide open, where do you have the bottom vent set at? When you wrapped did you finish in the oven? Another great vid! 👍👊
Thanks Jonas. Yes, the wood to prop up the brisket is washed and reused. Good mojo as some of my wood have won Grand Championships. Top open and bottom full open to get to 400F. Yes, you can finish in pit or oven. I'm cost efficient and process efficient (cheap and lazy) so I finish most of my home cooks in the oven. You can't use an oven when at a contest. Thanks for watching. I have half dozen prime rib and duck videos coming for Dec. Stay tuned It’s not the barbecues in my life that count, it’s the life in my barbecues. - Mae West
Hey Harry, I really like you techniques. I want to try them when I bbq next. One question though. What's the weird music that starts playing at 10:22 thru 12:12. You are still talking but it cuts out your voice.
I had a music copyright issue my music had to be deleted with my monologue. No worries, I'm reposting this video next week with non copyrighted music over my voice. I was caught in a scam where they advertise as free but then invoke the copyright to hijack your video revenue. They hijack revenue from ALL the videos who use their music. Damm scammers!
That looks great. I just bought two briskets on sale and planning on an overnight cook on New Years. I think you solved the problem on the rub. Do you think adding a couple teaspoons of garlic or onion powder would ruin the rub or enhance it. This will be my first brisket cook so any advise would be greatly appreciated. BTW, your review of the Weber Summit helped me to finally pull the trigger and buy one. It is truly one awesome grill.
Yes, you can add some garlic and/or onion powder. Go easy on onion powder as too much makes the brisket taste weird. I suggest granulated garlic also. If you use powdered, use 1/3 the amount as powdered garlic is strong. Please watch all my other brisket videos to round out your knowledge before you un-virgin yourself as a brisket cook! LOL! teespring.com/slap-yo-daddy-bbq-wisdom-9537?tsmac=store&tsmic=slap-yo-daddy-bbq-store#pid=2&cid=573&sid=front
In your opinion is a hot and fast brisket as good as a low and slow? I've only cooked low and slow and always get good results, just wondering if the time is worth it.
Hey John, both methods work well. The outcome is the skill of the pitmaster. Try this method to see which one you like. Remember, everything in BBQ is a 3-hour argument! Learn from yesterday’s barbecue, live for today’s barbecue, hope for tomorrow’s barbecue. The important thing is not to stop questioning why people would boil ribs… - Albert Einstein
Is the temperature for hot and fast 400F and then 275F after wrapping? Or do you do 400F all the way? Thanks for the amazing video, will try this on my weber!
@@SlapYoDaddyBBQ Thank you Harry, please keep up the great work and giving out such great information. Easily one of best BBQ channel on RU-vid. You deserve 10 times more subscribers and I am sure will come soon!
Harry......I know you don't like to hold yourself to times but.....how long was this cook?.....were you at a constant 400° through the whole cook? How many hours was it untill wrap? Thanks
Hi Harry. I tried this method today and much better vs pellet grill. I used your championship beef rub and started spraying water about 30 min into the cook at 400... I did lose heat at the 1.5 hour mark and had to add more Devil coal. To bring it back to 400... I ended up cooking about 3.5 hours in the kettle...My problem is the bark. It took a long time for it to bark. And the bark was uneven. Some areas like muddy. What do you think I did wrong? Thanks
Use my scratch test. When you scratch the bark and it does not come off in your finger nails, then it is ready for wrap. I suggest you don't rely on time nor temperature. I've taught 4,000 students this method and it works 100% of the time. My students are required to lock their watch and Thermapen in the drawer when they cook brisket. Wrap and remove when bamboo skewer probe tender, about 203F to 208F.
Hey Joey, I've won my 1st place USA brisket awards cooking low and slow. I show hot-and-fast also at there are many ways to get to brisket heaven. Please see my other brisket videos.. SRF comp brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-cfDqD65II6IC.htmlomp Brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Uo7ocTu9olcB.htmlest Brisket Injections - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RpnIGw4vyPAH.html-n-F Texas Brisket Baby Back M - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8gAXqos-aHEC.htmloaching brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XXsVxK7VIcc1.html0 Backyard Fundamentals - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kzWWpvJEpck1.html2 H-n-F Comp Fundamentals - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VUG9MvuCWBQ.html
Thanks Harry, if you don't use foil and a wrapping liquid how do you stop the slices drying out before you serve them? I dip the slices in the juice to keep them moist.
Hey Steve, I don't know how to slice a brisket without placing in a half foil pan without wrapping liquid as they end up like dry leather. Once you slice, keep them wrapped up with a bit of defatted jus. See my other brisket videos Barbecue should be made as simple as possible, but not simpler. - Albert Einstein
Hey Jeffrey, I'm a fat side down guy! This is often a 3-hour argument. You can season the fat cap if you like. I don't but that's another 3-hour argument! :-) teespring.com/slap-yo-daddy-bbq-wisdom-8543?tsmac=store&tsmic=slap-yo-daddy-bbq-store#pid=2&cid=573&sid=front
Harry Soo appreciate the reply! One more question, if you don’t have starter cubes and you had to use a chimney starter to get the coals going, how many coals would you start and would you start the wood chunks in the chimney?
400 degrees but what should internal temp be? When do you spray the brisket, howboften and is that just water? How long does the brisket need to be wrapped for?
Do not check internal temp. Cook until bark or crust sets, wrap, and put in oven. I have taught 3,500 students in 250 classes to lock away their watch and thermometer in the drawer before they start to cook
@@SlapYoDaddyBBQ Thanks Harry...eventhough my question was asked 1 year ago. Ive learned a lot from your videos. Thank you for doing what you are doing.
Harry, I plan to get a Weber Smokey mountain and make a hot and fast, but I was wondering about how much charcoal I need for a hot and fast? Whole bag? Half bag?
Trim or no-trim, that's a 3-hour argument. Trim to 1/2 inch, 1/4 inch? Another 3-hour argument! What parts of the fat cap to trim, leave the fat on point? All are 3-hour arguments. LOL there are many perceived do's and don't in barbecue. I did not trim because I'm lazy perhaps? Seriously, you can trim the fat cap if you like. I trim if I have time. In this video, I wanted to keep it simple KISS as this is for backyard cooks! Thanks for stopping by Galen. As far as the laws of barbecue refer to reality, they are not certain; and as far as they are certain, they do not refer to reality. - Albert Einstein
This is a 3-hour argument and Jerry Springer fist fight. Both methods are good and either L-n-F or H-n-F approaches can win you a grand championship at a contest. The key is not the method but the pitmaster's skills. Happy New Year!
@@SlapYoDaddyBBQ do you think there's any reason this method would not work on a pellet grill? (I noticed a GMG in your arsenal which is the same as mine). I would add a smoker tube in order to up the smokiness since pellet grills do not produce much smoke at higher temps. Thanks!
@@migsince82 yes, I show how to cook on various pits in my half dozen brisket videos. Love my GMG as I do a 3 stage cook to get more smoke 180F 225F and 250F. See my Houstom blog where Doug won the World Championship using my rub and a GMG
Sure. You could use a disposable half foil pan to keep the coals on one side or a brick work fine. Do your own MacGuyer style of BBQ. I like to improvise Git Er Done 1 Grill Gun - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-aPam8Ve6FqM.html Git Er Done 2 Watermelon - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yl30cbNWsIc.html Git Er Done 3 Tomahawk - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1sNdrq0rVjU.html
How many hours do you cook on the weber? Also I noticed you didnt put any seasoning on the fat side and also you cooked it with the fat side down, is it better to put the fat side up?
Cook, cool, slice, cover with leftover brisket jus, refrigerate, reheat gently the next day. For catering, we have to cook ahead when serving 300 guests.
Thank you very much for your support. Couldn't do it without support from you and many others. If there is something you want me to do, please let me know. Cheers, Harry
Well done Harry. What I want to know is whats up with the 11 Thumb's down. These 11 people do NOT have a clue!!! Keep them coming and I sure could Hit that Brisket!!!!
Hey R G. According to my analytics and SEO review, my % of thumbs down is quite normal as the bell-curve of viewers includes those who understand the value and depth of what I'm teaching compared to those who think I'm just a passing quack! No worries as my goal is to spread BBQ love and if I can help even one pitmaster spread more barbecue love, all my efforts will be worth it. We can each change the world to be a better place, one-person-at-a-time, in the short time span that we are alive. When we go, it's not important what we collected but the body of work we left behind. There is nothing more pure IMHO than expressing your love through cooked great BBQ for your loved one. Live, love, and barbecue! :-)
@@SlapYoDaddyBBQ You are one of the God Father's of BBQ along with the famous Johnny Trigg. I've been watching you guys for many years and was blessed with taking a bbq class from Johnny. Wish I could take a bbq classes from you one day. I enjoy all of your videos and I am pleased you are sharing some of your love of bbq with us. Keep them coming.
It's a Kettle-22. I often put 20 lb whole packers in my WSM-18. Largest brisket to fit in my WSM-18 is a 27.4lb brisket. I'll do a giant brisket cook soon if I can find another 27lb monster. Thanks for watching and please tell others about my channel.
