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Cooking Competition Brisket 1st Place KCBS Ranchers Reserve Smoky Okie Injection Harry Soo

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Up your brisket game and learn how to cook a 1st place KCBS competition BBQ brisket entry. Click "SHOW MORE" for all the information links!!!
Harry tries out the new popular Smoky Okie Deep Beef and 180 Brisket Injections by Tim Dickey of Texas. 1st Place KCBS Ranchers Reserve Brisket National Champion Pitmaster Harry Soo Los Angeles, SlapYoDaddyBBQ.com.
Brisket is a comp category where I’ve won numerous first places. I’m always trying to up my game by testing various brisket injections. In this video, I show you how I cook a first place KCBS comp brisket with all my tips and tricks. I'm always searching the best products to use on the comp circuit so as I up my game, you too will benefit. Remember that you still need to cook it perfectly as the injection is just one of the many components that go into a winning brisket entry.
Review 6 Brisket Injections - • Testing 6 Injections C...
Coaching new teams brisket - • Coaching New Teams Bri...
Brisket smoke ring - • Best 6 BBQ Smoke Ring ...
Smoky Okie Deep Beef www.thekansasc...
Smoky Okie 180 Beef Injection www.thebbqsuper...
Campbell Beef Broth www.amazon.com...
Defatter www.amazon.com...
Silicone brush www.amazon.com...
Brisket knife - www.amazon.com...
Disposable cutting boards www.amazon.com...
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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 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.
#harrysoo #slapyodaddybbq

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5 сен 2024

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Комментарии : 387

@jademichel5171 5 лет назад

I've been watching you for awhile, and I've used some of your tips, I think it's great that you share your tricks, you're awesome dude

@SlapYoDaddyBBQ 5 лет назад

Thanks Jade for your support and kind words

@toddpower4674 2 месяца назад

Did a brisket last week and used your campbells beef consomme trick, and it soaked in nice, and everyone said wow what a taste. Nice little help to rejuvenate it before wrapping and a mild flavor enhancer. I took the credit and never told them i learned it from you. Thanks for your videos.

@SlapYoDaddyBBQ 2 месяца назад

Good stuff! You are now the brisket God. I won't tell! Keep spreading BBQ love.

@williambauer4635 2 года назад

You are the man! I love your shared wisdom, sense of humor, and your positive energy.

@SlapYoDaddyBBQ 2 года назад

Hey William, thanks for your support kind words! Keep spreading BBQ ❤️ love amd 😊 joy

@lukedrifter1 4 года назад

Harry sets his watch for military time, now that's a serious pitmaster! Great video Harry I am strictly a backyard BBQ'er but I love learning and watching your vids and the different products.

@SlapYoDaddyBBQ 4 года назад

Carry over from my days flying 747s!

@vycman2009 5 лет назад

Thanks for this video Harry. I entered my first cook off last year and I am pretty certain had I watched your video prior I would have finished much closer to the top! Same goes for your comp chicken video! Keep them coming, you're an excellent instructor!

@SlapYoDaddyBBQ 5 лет назад

Thanks Victor! Good luck and send me a pic when you take top honors

@jimstevens2668 6 лет назад

First off you dog cuteness level is off the charts, too cute. Thanks for all your tips!!!!

@SlapYoDaddyBBQ 6 лет назад

You're very welcome Jim. Plenty more barbecue love videos coming as I up my game, you too can up your game. I feel sorry for our family dog Mr. Beans as he's driven crazy by the smells and sounds of meat sizzling and crackling on the grill but is not allowed to eat as he's got his own dry dog chow

@CSMHOG 4 года назад

Harry, just wanted to say thank you so much for sharing your experiences and knowledge with smoking a brisket. I've watch MANY of your brisket videos and pulled something from all of them. We smoked a 19 lb brisket recently and everybody couldn't stop talking about it. Felt really good to have it turn out so good but I passed all the kudos along to you. You're recommendations for the touch test before pulling and wrapping from the smoker and the bamboo skewer test before coming out the oven are so simple but work every time. Thank you Harry, wishing you all the best!

@SlapYoDaddyBBQ 4 года назад

Happy to hear. Keep spreading BBQ love!

@CosmicStargoat 3 года назад

That brisket trim was a work of art. Good job!

@SlapYoDaddyBBQ 3 года назад

Thanks 👍

@elizabethshipman3947 6 лет назад

Harry love your teaching! So happy I found you, I will definitely be sharing your vids.....I love BBQ pit Master, but since watching you I'm understanding the different cuts of meat....anyhoo live your show..ty

@SlapYoDaddyBBQ 6 лет назад

Thanks for your kind words Elizabeth. I will be transferring my knowledge to you and others so you can spread BBQ love in the world. I hope to be able to post two videos a week as my schedule allows.

@yousefomar8218 3 года назад

Perfectly trimmed with one hand holding a camera, crazy 💯

@SlapYoDaddyBBQ 3 года назад

Right!!

@misohoney4656 5 лет назад

Pit Master Beans always brings a smile to my face. Another great video Harry!

@SlapYoDaddyBBQ 5 лет назад

I should have my viewers come up with a name for Mr. Beans. Maybe Pitmaster Beans, BBQ Beans, Beans the BBQ Dog, Brisket Beans, Beans the Brisket Dog?

@Erikfl348 6 лет назад

This is my new favorite channel thank you for the step by step process. You make the best videos by far, thanks for showing us your secrets I’ve become a better cook from your videos. THANKS

@SlapYoDaddyBBQ 6 лет назад

You are very welcome. I hope you take plenty of walks Erik. You master barbecue from my channel so you can spread BBQ love. Peace my BBQ brother.

@calvinh208 6 лет назад

I'm sure it was because of a filming delay, but my brain couldn't handle the injection liquids being settled out and subsequent uneven distribution. Thanks for the tips. I learned stuff!

@harsoo 6 лет назад

Calvin Horch some injections like Kosmos and Butchers are foamy and they settle in a couple of hours. You should refrigerate your injections before injecting into meat as they stay in the meat 8 hours before cooking. The rub goes on 4 hours before cooking. Thanks for stopping by.

@rosswitte 2 года назад

Thank you for doing these videos.

@SlapYoDaddyBBQ 2 года назад

You're very welcome Frank!

@dbutler27 6 лет назад

Cant wait to see the Brisket injection shoot out with this one also included

@SlapYoDaddyBBQ 6 лет назад

Yes, I have a couple of brisket injection videos already out. A third is coming next week where I review Butcher BBQ's secret TR Phosphate and bottled brisket injection. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tBbnX6ZS7-w.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RpnIGw4vyPA.html

@dbutler27 5 лет назад

Harry, forgot to extend a thank you, I followed your video's and used the Smoky Okies 180 and Deep Beef when i cooked back in November in The Smoking Flamingo in Jacksonville, Came in 8th place with the Brisket. Still have some work to do, but feel like i am on the right path..Thanks Again.

@SlapYoDaddyBBQ 5 лет назад

Congrats Dave! Well done!

@s13okyokie 6 лет назад

Thank you for trying us out. We inject differently and do not have the discoloration very often, be if we do, we do, we drag it through the au jus and it disappears. Thank you for the good rating!

@SlapYoDaddyBBQ 6 лет назад

Tim Dickey thanks so much for letting me try your awesome products. I think DB and 180 are both top rated when compared against some of the best proven performers on the comp circuit. No wonder so many 180 and first places. I will be using it in comps and will share the feedback. In fact, I'm teaching in Chicago this weekend and will use it in class.

@s13okyokie 6 лет назад

Thank YOU for the kind words Harry. Please let us know if we can be of help! Next up for you, Pure Pork Power, Bark, and The Solution for Chicken!

@SlapYoDaddyBBQ 6 лет назад

Tim Dickey Yes, I'm going to do your Pork shootout and Chicken Shoot out next. You make some awesome products. Can't wait to try on the comp circuit on the West Coast Thank you very much for letting me try them out Harry

@cookieman136 6 лет назад

Yum! Thanks for the tip about not washing meat in the sink. I won’t do that anymore.

@SlapYoDaddyBBQ 6 лет назад

cookieman136 You're very welcome. Be sure the read the actual article in the link in SHOW MORE so you can protect your family from unsafe food practices. Far too many folks wash their meat, especially chicken, in their sinks. I've been teaching for 10 years and every class, my students are surprised to learn that they are not supposed to wash meat in their sinks.

@brianlasseter865 9 месяцев назад

You tha man Harry !

@stevehuk902 6 лет назад

Silly detail but I love that you use a proper knife. Drives me crazy when you see guys using a dull knife and tearing the meat up horribly haha

@SlapYoDaddyBBQ 6 лет назад

Best Pitmaster Knives . ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RRarBWyglwM.html. Knife Sharpening ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-__n2LtInFKU.html. Whetstone Sharpeningru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-e_c3bC2W86w.html

@lilmiss33 6 лет назад

Great vid, nice cutlery skills great cooking great cut of meat. Thanks for the sink info!

@SlapYoDaddyBBQ 6 лет назад

You're very welcome. If you like, you can read the link to the science in the SHOW MORE. Thanks for watching.

@rodrigocasarez1810 5 лет назад

Black belt tricks are the best!!!

@SlapYoDaddyBBQ 5 лет назад

here are a few more 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 7 Fundamentals Weber Kettle - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IRwSk91PgUs.html Ultra Low Slow - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QavVUpbV8ek.html $220 Wagyu v $50 Angus - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1RAbLiBhx20.html S&P v Moola Rub - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ykdy0bv2JIU.html Gold v Black SRF - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Vqqrc0g3JbQ.html Umami Brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-d9YqXR9_fi4.html Impossible 2-hour - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VVsE6-RYYB8.html Instapot Brisket Calderata - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-F9ld_2eZfDI.html

@oren5230 6 лет назад

I know your neighbors love you ;) Thanks for the video.

@SlapYoDaddyBBQ 6 лет назад

You are very welcome. Thanks for watching. Yes, fringe benefit to live near me!

@ericmaule 5 лет назад

It has been amazing watch this journey of yours. Really fantastic to see you continue to elevate this passion of yours. Thank you for your content.

@SlapYoDaddyBBQ 5 лет назад

Hey TacoBus, thanks for stopping by. When I started posting consistently in January 2018, I wasn't sure anyone would be interested in competition BBQ methods. I apparently am wrong as I have almost 20K subscribers and 2.4 million minutes watch time every month. Wow! Thanks for stopping by and feel free to tell others that they can master barbecue and spread love with my channel! :-)

@TomCat777 6 лет назад

First thank you for the video Harry. This is extremely helpful. I'm just getting into smoking and this was very informative and I really appreciate it. My first real smoker arrives next week and I'm really excited to get it setup and learn how it smokes. This is going to be an adventure I've been waiting years to endeavor into. Thank you again for having this channel and the videos

@SlapYoDaddyBBQ 6 лет назад

Thanks Thomas for stopping by and may these nuggets of information help you on your barbecue journey. Plenty more videos on their way. Live, love, and barbecue

@oscargarcia-rr4ee 6 лет назад

Thank You Harry for sharing your superb knowledge and techniques. Many blessings!

@SlapYoDaddyBBQ 6 лет назад

You're very welcome! Thanks for stopping by

@brad_neal 4 года назад

Awesome vid! have never trimmed to that extent, but next one I will! Picked up a new subscriber.

@SlapYoDaddyBBQ 4 года назад

Thanks Brad for stopping by. Feel free to browse my 15 other brisket videos when you have time

@rbljackson 5 лет назад

found your channel recently. Ive followed bbq pit masters for years and never thought to check out youtube to see if any of the group was on here. I will be goin through a lot of your videos now that I have found your channel. Definitely looking forward to seeing the how to videos like this for competion bbq.

@SlapYoDaddyBBQ 5 лет назад

Welcome. Feel free to browse my 150 videos across 25 Playlists.

@DankNSpank 3 года назад

It's strangely satisfying watching Harry trim the fat off this brisket.

@SlapYoDaddyBBQ 3 года назад

Here are some ASMR videos! ASMR Brisket slicing - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MZh5xf18jr8.html ASMR Pork Butt - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-T-0AsLvZwY4.html ASMR Bacon Sizzling - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hh8COYdNkKc.html ASMR Rib Slicing - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-lvg6E97S_oI.html ASMR Franken Steak Sizzling - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-eK8hmY8LP28.html

@SlapYoDaddyBBQ 6 лет назад

Jeremiah Lopez the wood I like to use is hickory and cherry for brisket. I'm working on a wood and smoke video. Thanks for watching.

@ChickenFriedBBQ 5 лет назад

tim dickey 180 is very popular, even in IBCA !! nice video as usual! thanks Harry!!

@SlapYoDaddyBBQ 5 лет назад

Tim makes great products and I highly recommend them. They are DA BOMB on the IBCA and Lone Star circuit I'm told! Thanks for stopping by.

@frankalmeida691 5 лет назад

The dog cracked me up;he wasn’t going anywhere 😂

@SlapYoDaddyBBQ 5 лет назад

Mr. Beans eats very well.

@johnjarosz1441 5 лет назад

so I just went to U.SBBQ store online and ordered both of those Smoky Okies injection products YOU used in this video.....180, and Deep Brisket.....and I caught the 20 oz update for the water when making!

@SlapYoDaddyBBQ 5 лет назад

Thanks for letting me know that the instructions were revised. It's a great brisket injection and teams are winning using it. Let me know how you like it

@Random_Things1001 6 лет назад

Been watching you since pit masters. I can only hope to one day make meat this good.

@SlapYoDaddyBBQ 6 лет назад

Rome wasn't built in one day. Be patient take your time. Study my videos and you'll do good Rob

@davidsolomon8203 4 года назад

I liked your cutting out the fat between the flat and the point!

@SlapYoDaddyBBQ 4 года назад

I like more bark in my burnt ends

@Lucky13Twice 6 лет назад

I'm going to apply some of your secrets to my next brisket at home here in Medellin

@SlapYoDaddyBBQ 6 лет назад

Awesome. Best of luck and win an award

@HeadbangersKitchen 6 лет назад

I am so hungry right now!!!

@SlapYoDaddyBBQ 6 лет назад

Thanks for dropping by and commenting. Your Keto channel sounds and looks fascinating. I'm not familiar with Keto cooking and could learn a few tricks from you. If you're open to doing a Keto BBQ collab, please let me know. I recently had a chance to cook with other RU-vidrs in Dallas ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8gAXqos-aHE.html. Thanks Harry SlapYoDaddyBBQ@gmail.com

@HeadbangersKitchen 6 лет назад

Am always up for it Harry but I live in India :P

@harsoo 6 лет назад

Headbanger's Kitchen luv your chicken bunt recipe. Would love to cook a Keto BBQ collab if you're open to the idea harry@slapyodaddybbq.com

@SlapYoDaddyBBQ 6 лет назад

I used to fly 747's for Singapore Airlines and now live in Los Angeles. I have India on my bucket list and recently taught in Perth ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RzcwljuK0dE.html. Who knows, one of these days, I'll show up with some BBQ tongs at your place!

@GeraldMckenzie 4 года назад

Harry, great video!! I thought I knew all there was to know about brisket. I definitely learned a bunch from this video. Thanks!!

@cookingwithwebby 6 лет назад

You no how 2 grill food my man I will give you that. Hats off 2 you. I will be as good one day lol

@harsoo 6 лет назад

cooking with webby you will be soon as I am posting my recipes for you to follow

@cookingwithwebby 6 лет назад

Nice

@mladenvidic7905 6 лет назад

Looking forward for more bbq tips and ideas from the " Yoda " of all pittmasters.

@SlapYoDaddyBBQ 6 лет назад

Paduan Mladen Vidic, may the BBQ force be with you. Learn you must. Practice must be the key. Obi-Won-Harry :-)

@theworldofbarbeque1694 5 лет назад

You’re the man Harry! Thanks for the advice!

@SlapYoDaddyBBQ 5 лет назад

Happy to help. Plenty more rib tricks coming soon so please check back when you can.

@mrmoe113 6 лет назад

Harry another great video! I always learn something when I watch your videos, that tip on not washing meat in the sink!!!! Guilty!! Any plans coming to Oklahoma in the near future?

@SlapYoDaddyBBQ 6 лет назад

Sure why not when it gets cooler. Have quite a few pitmaster friends there including Dave Bouska whose Butcher BBQ products I love

@mrmoe113 6 лет назад

That would be great!! kosmo is opening a new store front in OKC soon, would be great if you guys could do a class together !! just wish full thinking on my part! it would be epic!!

@Mickcotton 5 лет назад

Just Excellent 😇Thank You So Much PitMaster Harry Soo I Truly Appreciate all your tips and knowledge

@SlapYoDaddyBBQ 5 лет назад

Happy to help

@EPBusinessTV 5 лет назад

great video! awesome sauce! two thumbs up.

@SlapYoDaddyBBQ 5 лет назад

Thanks for watching and stopping by.

@jenniferw8963 5 лет назад

My dog is going nuts barking at your dog in this episode. She wants to play with your dog lol. She's also wearing the same bone shaped name tag :)

@SlapYoDaddyBBQ 5 лет назад

Yes, Beans is always looking for food. Since I started shooting RU-vid videos more regularly, he's been following me around whenever he sees me in the kitchen!

@sentryrobertreynolds2845 5 лет назад

i like the way you trim your meat when you get that fat between the point and flat off, i do the same...i also inject with the grain as well so i think im doing ok after seeing you do it too.

@SlapYoDaddyBBQ 5 лет назад

All's good as long as the results are good and you're having fun! Thanks for stopping by

@desmundlighten3603 6 лет назад

great video !! great looking product, seems like when you sliced it to fit the box and cut the edge off of the slice thats my favorite part of the slice

@harsoo 6 лет назад

desmund lighten we call that the pitmaster reserve

@DeepInTheWoods73 6 лет назад

Thanks for sharing Harry

@SlapYoDaddyBBQ 6 лет назад

You are very welcome!

@duanehenicke6602 5 лет назад

I have watched several of your videos, and think they are great. I have a request. Start with a regular packer (select) brisket and take it to finish. For us poor cooks. If you have already done so i apologize.

@SlapYoDaddyBBQ 5 лет назад

Yes, please see my Brisket Playlist of 23 videos on how-to cook brisket. I don't do Select Grade as I'm not skilled enough to get a championship result from that grade. Select is $3.50 / lb in Los Angeles, Choice is $3.75, and Prime is $3.95. So the cost differential is not significant but the results are a wide swing. I like to get consistent results and my Selects have always come up sub-par after a 12-hour investment in time so I cook Choice or Prime as those are delicious.

@duanehenicke6602 5 лет назад

@@SlapYoDaddyBBQ Wow hard to imagine they are that close in price. Thanks for the reply.

@ryanrodriguez3736 4 года назад

Cool video. I am wanting to get a team together and compete. Seeing your videos makes it seem a lot easier. Appreciate your help!!

@SlapYoDaddyBBQ 4 года назад

Happy to help. Feel free to watch my 240+ videos 30+ Playlists including team coaching videos. Good luck with your team

@johnnunez17 6 лет назад

What part of TX are you in? You videos make me smile. Always learning. Thank you sir. 👍🇺🇸

@SlapYoDaddyBBQ 6 лет назад

I'm in Los Angeles. I was in Dallas to hand w my RU-vid buddies

@Gquebbqco 6 лет назад

Great Video Harry!

@SlapYoDaddyBBQ 6 лет назад

GQue BBQ thank you very much for watching. I have many more comp-style videos being edited so please let your BBQ friends know that Harry is sharing his love for BBQ with the world.

@briangleason5597 5 лет назад

Harry, Thank you brisket is my favorites also. It just doesn't always turn out right. Thank you, I have never tried injection marinade.

@va3ug 6 лет назад

Great videos Harry; we just started into KCBS comps and I'm taking a few of your tricks with me... Keep the videos coming!

@SlapYoDaddyBBQ 6 лет назад

Thanks for stopping by Hurr Durr. I teach you how to master barbecue so you can spread BBQ love. Plenty more videos coming. Please tell all your friends who can subscribe so my videos rank high in in RU-vid and can been seen by more pitmasters. My channel is tiny compared to those that have 300,000 grill master subscribers

@brokenbonesbbq33 5 лет назад

Nice looking brisket, I noticed your about the only pro who wraps his brisket in aluminum foil instead of butcher paper. I have yet to try to wrap in butcher paper but I'm going to make your butter cola short ribs and then my own personal recipe for short ribs and instead of using foil this time I'm going to use butcher paper to try and get a better bark. Let's see how it goes.

@SlapYoDaddyBBQ 5 лет назад

I use 10 oz mop so paper will leak. Rule of thumb is foil when liquid mop and butcher paper when no mop

@sethbremmon6519 5 лет назад

Harry, I follow all your steps and routinely end up with flats that are on the rather dry side. (The point turns out amazing). I wrap when the crust sets, and cook till probe tender. Then open to let cool to 175 and wrap back up until serving. Is there something I'm not thinking of that is contributing to the dryness? Another point... probe tender for me is subjective as I find the tenderness varies depending on where in the flat I test with the probe, some areas peanut butter smooth other areas slightly tough. I am a backyard smoker on a WSM18.

@sethbremmon6519 4 года назад

Harry, any thoughts on what is causing dryness?

@punchotheking1469 6 лет назад

You really need a restaurant if u don’t have one.. meaning you should ship these around the country

@SlapYoDaddyBBQ 6 лет назад

Come by to visit in in Lubbock TX on Aug 25 and get some free BBQ samples while they last.

@danokerpoker1119 2 года назад

FYI, it’s perfectly fine to wash cold meat in the sink.

@SlapYoDaddyBBQ 2 года назад

Please do as you please and don't listen to me

@Just_the_Q 6 лет назад

Great video. Thank you for sharing.

@Crankinstien 4 года назад

Thank you for this video!

@SlapYoDaddyBBQ 4 года назад

You are so welcome!

@markbritton844 6 лет назад

Looks awesome!

@Smurfatnz 6 лет назад

Cheers Harry great video 👍

@SlapYoDaddyBBQ 6 лет назад

Thanks for watching and for your kind words

@prestonbuffington954 6 лет назад

Harry, I didn't know not to wash meat in the sink, thanks for the tip. It was a pleasure watching the master at his craft. If you have time, could you show how to set up WSM 18 charcoal basket, wood chunks, vents,ect, for a low'n'slow cook? Thanks.

@SlapYoDaddyBBQ 6 лет назад

OK. Added WSM setup and fire control to my to-do video list. Be sure to read the research article in my links so you can educate yourself of food safety at home. Thanks for watching

@prestonbuffington954 6 лет назад

Will do. Thanks.

@KIRBBQ 6 лет назад

Awesome! TFS!

@SlapYoDaddyBBQ 6 лет назад

thanks for watching

@BladerunnerLA2019 5 лет назад

You need to take those cheques to a really big bank ;)

@SlapYoDaddyBBQ 5 лет назад

LOL! I should try and see if I can see the reaction of the teller and maybe the video will go viral? :-)

@stephanieyeminez89 6 лет назад

Congratulations on your winning. Have you bump into wood chicks BBQ, or any of the pitmasters.?

@SlapYoDaddyBBQ 6 лет назад

I have seen almost everyone except Paul Peterson the restaurant guy. I bump into Myron, Johnny, Jamie (Jambo), Lee Ann, and Tuffy on the comp circuit. If you read my blog on SlapYoDaddyBBQ.com, you see those pitmasters.

@stephanieyeminez89 6 лет назад

Thank you

@RicardoTorres-ur2qt 6 лет назад

Do u smoke your brisket with woods like hickory, mesquite and such? I saw just charcoal in your videos. I just started to watch and learn more.

@SlapYoDaddyBBQ 6 лет назад

I like hickory and apple on brisket. Pecan also is good. I like cherry on ribs and red oak and apples on chicken

@devinthomas4866 6 лет назад

Mesquite usually a lil harsh for long cook like this, some guys can do it but it takes the right wood and lots of skill. Pecan and post oak here in Texas

@MoonshineDrone 4 года назад

I always use butchers paper for my brisket. I’ve never injected. I’ve always wanted to try but I’m always scared to move away from what I know works for me lol.

@SlapYoDaddyBBQ 4 года назад

If it ain't broke keep at it. If you know what works no need to change. I have 20 brisket so you can find non injected options. Thanks for stopping by James

@johncspine2787 4 года назад

I’m kind of surprised..why not take the trimmings, barbecue those, combine them with a homemade stock, spices, liquor, cook down, use that as injection instead of depending on someone else’s product that has who knows what in it?

@5316north6 3 года назад

It seems like fat side up would allow the fat to render into the meat better due to gravity? Are you going fat side down to just protect it from the heat ? Is this because you go hot and fast mostly? Very curious as to your reasoning on that ? Thanks Harry!

@SlapYoDaddyBBQ 3 года назад

I like fat between my meat and my fire

@Dustin_Curley 5 лет назад

Get yourself a tripod with one of those big checks! LOL. Another great video Harry. I 'm doing my second brisket soon. Learned a bit from the first and excited to try again.

@SlapYoDaddyBBQ 5 лет назад

Be sure to watch my 30 comp cooking videos so you master some black belt techniques!

@gbailey7672 3 года назад

Harry, love your videos! Do you prefer to do a competition trim for your own backyard brisket? I'm planning on making my first brisket next week. I'm going low and slow.

@SlapYoDaddyBBQ 3 года назад

I trim off all the fat on the point for backyard and catering. You don't have to remove the overhang flat and block trim the flat.

@MikeYatesTeamVictory365 11 месяцев назад

Did you ever get a chance to compare the Okie Injections to the six that you did in a video a few years ago? Also, if you had to go to a competition with ONE Injection or a COMBO of Injections, what would it be? I'm doing my first injected brisket soon and I'm not sure which one to use.

@SlapYoDaddyBBQ 11 месяцев назад

I have used numerous brisket injection combos. My current fav is 50-50 Butchers Prime + Big Poppa

@jwarner0297 6 лет назад

What is your process once you pull the brisket? Rest on a table, rest in a cooler or the oven? How long of a rest period do you do? It seems like once I pull my brisket it loses a lot of moisture during the rest.

@SlapYoDaddyBBQ 6 лет назад

Cut open foil after removing, rest on table until internal drops to 170F, reclose the cut foil, and keep warm until contest turn in time. I finish brisket at 7:30 am and turn in at 1:30 pm. It takes about 90 minutes on a hot day to drop from 210F to 170F in West Coast weather.

@jwarner0297 6 лет назад

Harry Soo This is very helpful! You are the first channel I subscribed to. I use a WSM, and it seems like moisture retention in brisket is my disability. I use my own rub that I made and inject with Butcher BBQ prime brisket injection. Costco prime brisket. Thanks for your help. I have my first, small, competition in one month.

@shg1928 6 лет назад

Nice video. What wood you use to smoke brisket? I also noticed you did not use any bbq sauce, just the au jus. Reason for not using bbq for comp briskets??

@SlapYoDaddyBBQ 6 лет назад

Scott Grafelman I used some hickory and apple wood chunks to smoke the brisket. Sorry I did not mention that because I have a full video coming on wood and smoke that's being edited. I'm trying to teach separate topics to provide sufficient in-depth treatment for each topic. Ditto for the lack of BBQ sauce commentary as I'm editing a 15-sauce-tested-by-4-master-judges video. I do sauce my brisket in contests and my sauce video will share the results of best brisket sauces. Thanks for your patience and let your friends know that Harry is sharing his love for BBQ with the world.

@carybrown3192 5 лет назад

Can you explain why to never wash your meat?(the link provided just goes to an article about avoiding chicken and bladder infections!)

@SlapYoDaddyBBQ 5 лет назад

The purge has pathogens that will spread once water from your faucet hits it and contaminate the faucet handle Then someone touches the handle and then touches the fridge handle and its game over after that.

@robertaltomari2260 2 года назад

Harry, question….. so you dont put your burnt ends back in the smoker for a while? Are you saying your comp brisket burnt ends are ready when the flat is done?

@SlapYoDaddyBBQ 2 года назад

Yes, my secret to no re-render-fatty-phase is in my trim method if you watch carefully

@edwrd1990 6 лет назад

Thanks for sharing your knowledge. It’s hard to image 4 people disliked the video. Maybe is the editing?? You will learn in time. Or hire someone to do it.

@SlapYoDaddyBBQ 6 лет назад

Yes, my editing sucks big time. I know how to cook but not how to edit. Do you know anyone who can help? I have a tiny budget for editing services but maybe I can cook some BBQ to trade?

@edwrd1990 6 лет назад

Harry Soo That sounds like a good trade off haha... I am an amateur at editing myself. I simply use iMovie since I have a MacBook and a whole lot of RU-vid when I get stuck or have a question. I hope you can find someone who lives nearby who has a nice camera and some editing skills to up your RU-vid game. I would help but I doubt you live in Houston... oh hey I just remembered you have a whole lot of RU-vidr buddies who I’m sure will give you a hand.

@curtspecialbbq6036 6 лет назад

Great video!!!!! I love watching your videos. What internal temperature do you wrap your brisket

@SlapYoDaddyBBQ 6 лет назад

I wrap when the crust sets and I don't use internal temperature nor time. Depending on your pit design, the pit temp, size of brisket, etc. the crusting can happen between 3 hours (Hot-n-Fast method) to 10 hours (my low and slow method). Internal temps may be between 160F to 180F when it is ready for wrap depending on the technique you use. There are at least 10 different techniques for cooking brisket which I will feature in my future videos if I can make them fast enough

@curtspecialbbq6036 6 лет назад

Harry Soo thanks for the tips

@RichsRiverSmokersWestVirginia 5 лет назад

Hey brother love this video!

@SlapYoDaddyBBQ 5 лет назад

Thanks. Be sure to watch my other competition videos. About 140+ organized in to 23 playlists.

@gbailey7672 3 года назад

Harry, still studying your videos. What was total cooktime on this? Just trying to plan for family barbecue.

@SlapYoDaddyBBQ 3 года назад

6 hours to crust and wrap 2.5 hours in oven, rest 4 hours before serving

@derekcharles3515 6 лет назад

Harry, great vid as usual. Soooo much energy and good smoke. I'm just a backyard BBQ guy and can only afford to buy choice flats at my local market. Any tips? Would it be the same process for flats as well as full packers? Thanks again for all your contributions to BBQ.

@SlapYoDaddyBBQ 6 лет назад

Yes, same methods work for flats. Thanks for watching and commenting

@reddirtbbq3500 5 лет назад

Great Job Harry...If you need any advice, let me know... :-)Actually, Thank you so much for making this video. I have seen some things I have done wrong in the past now. Very helpful!!

@SlapYoDaddyBBQ 5 лет назад

Glad to be of service. I put my 15 brisket videos into a playlist so you have a reference library now

@paulmarion7578 2 года назад

What name brand is that boning knife ? it looks like a good one ! Thanks

@SlapYoDaddyBBQ 2 года назад

I like a few types. www.amazon.com/shop/influencer-2e55962b/list/3HS7PCTRYZ80D

@robertlopez8785 2 года назад

Hi Harry at 21:58 the yellow spots in the brisket are they from the injection? How does it affect the taste thank you Robert

@SlapYoDaddyBBQ 2 года назад

Probably no affect as it was good for 1st place USA KCBS Rancher Reserve National Beef Cup www.slapyodaddybbq.com/2022/01/cooking-1st-place-kcbs-ranchers-reserve-competition-brisket-w-smoky-okie-injection/

@arcturusbbqsausagemaking2435 4 года назад

Great video Do you sell a brisket injection & rub if So where can I purchase it Thanks

@SlapYoDaddyBBQ 4 года назад

You an get my 1st place Moola Rub online in my video Description. For injections, you can refer to this video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RpnIGw4vyPA.html

@RyanPullam 5 лет назад

what do you think about Rubs that use brown sugar?

@SlapYoDaddyBBQ 5 лет назад

Sure no issues using rubs with brown sugar. My commercial rub uses maple sugar. There are many black belt rub ingredients you can try or watch my videos because I've tried and show you what works in competition BBQ

@joesabella3300 6 лет назад

Thanks for the great video Harry. Planning on doing a full packer on my Summit Charcoal soon. That said, given it took 10 hours initially, what temp were you maintaining in your pit? Guessing 235º-250º? Also, have you ever done a brisket without injecting it? Can it be done and still keep it from drying out? Thanks again.

@SlapYoDaddyBBQ 6 лет назад

I don't stress over pit temps when not at a contest so 250F to 275F is what I aim for. You can do a brisket Texas style with no injection. I will post a video of a non-injected brisket soon. It can be done and I'll share some tips on how to do it well. I know many who watched Franklin BBQ videos and could not get the same results if you're not using the right meat and offset smoker. If you're a Summit owner, you can see my video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nIXG_y3tPCc.html Thanks for stopping by

@joesabella3300 6 лет назад

Thanks for the quick response Harry. One more question please. Could I do the injection and then cook using your hot & fast (400º) on my Summit Charcoal or should I stay low & slow if I inject it? I'd like to try hot/fast don't have a blower yet so was thinking Summit Charcoal due to it's fuel efficiency compared to my 22" WSM. Thanks again for sharing your BBQ knowledge.

@rodrigorodriguez5890 3 года назад

At what temperature should you wrap a brisket ?? And what’s your mix when spraying it

@SlapYoDaddyBBQ 3 года назад

No temperature is used as I teach my students to lock their watch and Thermapen in the kitchen drawer before they start cooking. I spray water only.

@rodrigorodriguez5890 3 года назад

@@SlapYoDaddyBBQ sounds good thank you ps. How often do you spray

@mikev3914 6 лет назад

Harry at $15 a pound, doesn't it kill you when your cutting all that weight off! I bet its $50 bucks worth. Great video and keep on winning!

@harsoo 6 лет назад

Mike V you make pot roast or grind into beef sausage. None is wasted.

@jima4303 5 лет назад

Harry this is off topic of this video, but i never see you dry brine your brisket. I like to dry brine. I practice with choice briskets and a few times prime. They seem to not be as moist as seen in your videos. I understand the marbling is better with prime, odds are i should get better juices than i do. I brine overnight with kosher salt only (1/4 tsp per lb of trimmed meat). Could it be the salt is pulling the liquid out because of the overnight sitting in plastic in the frig? Need Help please.

@JonnyBlaze534 5 лет назад

Hi Harry always great videos !! How long normally would you inject and put rub on before it goes on the smoker ... Thanks

@SlapYoDaddyBBQ 5 лет назад

Inject 8 hours. Rub 4 hours

@JonnyBlaze534 5 лет назад

@@SlapYoDaddyBBQ thank you for your help

@merlinvestibule 4 года назад

Harry, I know what you do with most of the meat produced in your videos, but what do you do with the same at a competition? Gotta be more than your crew can eat. ‘I’m a perfectionist...”. Virgo?

@merlinvestibule 4 года назад

Also, I missed Bean’s opinion.

@SlapYoDaddyBBQ 4 года назад

At a contest in California, we are sometimes allowed to sell to public for $2.00 a bite where $1.00 goes to organizer and $1.00 goes to the team.

@brettfields9761 4 года назад

Harry, You talk about "The right saltiness for comp". How would you scale it back for backyard?

@SlapYoDaddyBBQ 4 года назад

50%

@sheydgarden 5 лет назад

Hi Harry! I love your videos. I stumbled upon your channel recently because I’ve been contemplating buying a smoker and learning how to smoke meats. As someone completely new to this sort of thing, what is the reasoning behind cooking the meat in the oven after smoking it? Is it not cooked all the way after 10 hours?

@SlapYoDaddyBBQ 5 лет назад

Hey Jen, after the crust sets, the meat is still tough due to the amount of connective tissue (collagen) in the meat. You need three things to render the collagen into moist tender gelatin. This chemical conversion needs 3 things - time, temperature, and humidity. You wrap the meat in the collagen to gelatin phase and any heat source (aka BTU) is find. You can use your pit if you like (I'm cost-efficient and process-efficient, cheap and lazy) or put into the oven wrapped in foil. Good luck on your barbecue journey. Here is a helpful article by my sweetheart who was formerly my student. Yes, I did find love through BBQ www.slapyodaddybbq.com/2014/03/choosing-your-first-serious-smoker-by-donna-fong-butchers-daughter-bbq/

@bschoi83 4 года назад

Great videos Harry - i'm officially hooked on your videos and techniques. I'm having to unlearn a lot of what i was taught. One question.. i noticed you smoked this brisket for 10 hours, and i understand now its more about when the crust sets. Other places teach that 4 hrs is usually the max amount of time that a brisket can absorb smoke, and that smoking it too long will actually turn the meat bitter. Is that a myth?

@SlapYoDaddyBBQ 4 года назад

Hey Ben, there are many myths in barbecue and many topics are a 3-hour argument and Jerry Springer fist fight. I show you my secrets of winning 1st place USA so if you find a better method, please follow the method you prefer. When you have time to watch, I have numerous ways to cook brisket. Here are my 100+ first place awards - tinyurl.com/ybxl4mlc Playlist - ru-vid.com/group/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd SRF comp brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-cfDqD65II6I.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 7 Fundamentals Weber Kettle - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IRwSk91PgUs.html Ultra Low Slow - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QavVUpbV8ek.html $220 Wagyu v $50 Angus - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1RAbLiBhx20.html S&P v Moola Rub - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ykdy0bv2JIU.html Gold v Black SRF - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Vqqrc0g3JbQ.html Umami Brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-d9YqXR9_fi4.html Impossible 2-hour - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VVsE6-RYYB8.html Instapot Brisket Calderata - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-F9ld_2eZfDI.html REDO 7 Fundamentals - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nKtpcBINwyA.html Brisket Cooked in Butter - httpss://ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tE46WFWXUD0.html Brisket Aged in Butter - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MYmocZiho9U.html SRF Gold - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yV8u8EaMKOY.html Chicken Fried Brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hnIbr_uzcf0.html Whole Fried Brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RNzBOxrCsDw.html Post Oak Brisket WSM-22 - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-elcqORHL5rU.html Walmart Brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fLSe6c7Hq0s.html Costco v Sams Brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nADa1iS76G4.html Corned Beef Walmart SmokeFire - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NSSIKicufJE.html Creekstone Brisket Franklin Style - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Z8o_Lv8GZvg.html Crawfish Boil Brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-W81WE3fkgN8.html Japanese A9 Wagyu - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-LG7GDQsfZiY.html Beef Fat Injected Walmart Brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jnIBYh18aso.html Costco Brisket Flat Coffee Chocolate - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MN6pb0wbMz0.html Walmart Brisket Homemade Injection - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pfc_EB0w03s.html Los Angeles Style Brisket - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-P-WqJqQXu14.html Huntspoint Wagyu BLOXX - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1PPHfpYWS7A.html Comp brisket Oven TRAILER - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-CoqhbY-bK7Q.html

@bschoi83 4 года назад

@@SlapYoDaddyBBQ omg Harry.. talk about Shock and Awe !!! we bow to your mastery !! lolz .. just a fun question. i know you have won a ton of comps.. 1) what was your most satisfying win? 2) for us data nerds, what was your biggest win in terms of how many other teams you beat out?

@SlapYoDaddyBBQ 4 года назад

@@bschoi83 This one is my fav win as I just started and Mark and I drove from LA all the way to Kansas City - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ZpDzNlISlqI.html This one is most teams in Las Vegas with 100+ top teams from 23 states - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-H4P13ehJ5pU.html (cash was nice too)

@tbate007ify 6 лет назад

Awesome video

@SlapYoDaddyBBQ 6 лет назад

T B Thanks for watching. Glad you liked the video. Just spreading some BBQ love in the world.

@tommywoo1888 5 лет назад

Thank you!!!!!!!!!!

@SlapYoDaddyBBQ 5 лет назад

Thanks Tommy for stopping by. Feel free to checkout my 140 other videos across 24 Playlists so you can master barbecue and spread BBQ love!

@jillsnider6881 4 года назад

Hi Harry, thanks for the vid! We are about to do our first BBQ comp at Whistle Stop in AL in May. Sorry if I missed it, but how long do you smoke the brisket? Does cutting it in chunks reduce the cooking time? Thanks

@SlapYoDaddyBBQ 4 года назад

Plan for 12-14 hours for a 15 lb. Please see my 20+ brisket videos Playlist for more tips

@scottw9267 3 года назад

Question on this technique....trimming the point that much apart from thr flat, why not just separate them? Conceptually, if you are separating them this much, I would think you would lose the claimed advantages of cooking them as one, but you still wouldn't get the same uniformity of bark you get by separating the two. This seems like the "worst of two worlds" Not saying this to be a smart-ass, I just am really curious about the thought process.

@SlapYoDaddyBBQ 3 года назад

Sure you can cook them separately. There are many ways to trim and cook brisket. There are no rules, only preferences

@DavidSanchez-gi6fq 5 лет назад

Thanks for the video Harry and I’ve really learned A lot. After subscribing to you, there’s much that I need to fix. I have only one question. After injecting and seasoning, do you let the brisket set a few hours (room temperature or refrigerator), or do you automatically place in pit?

@SlapYoDaddyBBQ 5 лет назад

In comps, I let the injection sit for 8 hours and the rub for 4 hours before I start cooking. At home, you can cook right away. If you leave overnight, use 2/3 the amount of rub. Good luck. Be sure to check back for my holiday recipes of Peking Duck and Filet Mignon. Merry Christmas.