tagifras
tagifras

Harry, first thank you for helping up my game. In that vein I've been looking a lot into dry aging and I was wondering if you have ever tried dry aging a brisket or pork shoulder? Maybe do a video discussing your thoughts or doing some experiments with dry aging. I and I am sure others have a lot of questions here. Have you done it? Would you ever do it for competition? How long have you/do you age your meat? Is it worth the time/effort? Also I noticed you used water with your injections, would using beef/pork broth instead add extra flavor or is that just a waste?

Vor 29 Tage
Harry Soo
Harry Soo

Hey Tagifras, I have wet aged a brisket in the cryovac but never dry aged a brisket. I compete using Snake River Farms Wagyu Black so they already age it 28 days for me. I will do an aging video and I actually have two 8lb each prime ribs in the fridge covered with butter to age 30-days and 60-days. Those prime rib (ribeye) videos will air towards towards the end of the year. I have tried aged and unaged briskets in comps and the results are not conclusive in that the aged brisket is better. The real criteria is the skill of the cook so IMHO, aging couldn't hurt, but the pitmaster still is more important than aging meat. Also, there is danger that aging causes the meat to go bad so you have ruined an expensive piece of meat. The normal method is 34-36F for 30 to 60 days. Do not use the fridge in your kitchen as your kids will open it every hour and the meat will go bad. Age in a backup fridge in your garage. The fridge must be a good one with stable temps in the 34 to 36F range and must not fluctuate in temps. You can use any liquid in your spray. That will be a 3-hour argument as to which spray liquid is best. I've won 100+ first places using water so it's cheap and good www.slapyodaddybbq.com/contests/awards/. You can follow my method or use your own method if it's better. Good luck and keep spreading BBQ love. Regards, Harry

Vor 29 Tage
John Dear
John Dear

What are your thoughts about separating the point from the flat completely before smoking a brisket? I am not cooking for competition. Since the two muscles cook to tenderness at different times, I thought this may be a good idea. Thanks!

Vor Monat
Harry Soo
Harry Soo

Hey John, perfectly all right to cook a packer brisket separated into the flat muscle and the point muscle. Be sure to leave the fat cap on the flat and trim off all the fat from the point. Good luck!

Vor Monat
Antonio Taylor
Antonio Taylor

Hi Harry, I dont know if you covered it in a video or I just flat out missed it, but do you have or do you plan on doing a video on how to set the desired temp to a WSM (18/22).

Vor Monat
Harry Soo
Harry Soo

Will do a video to help you startup the WSM. I showed how to setup and cleanup previously.

Vor Monat
95SLE
95SLE

Hi Harry, How about a video on fire management for the WSM, Kettle grill, and other charcoal grills you may have. There are Pros that talk about fire management but not specifically how to achieve it to get the most out of our grilling set up.

Vor 2 Monate
Harry Soo
Harry Soo

I did a video on how to start a WSM croftimage.com/v-video-dOctn85Y-nk.html Also how to clean one croftimage.com/v-video-E7FWJFvare0.html

Vor 2 Monate
Jared Sibley
Jared Sibley

Greg sent me. You have a great spirit and talk a million miles an hour, love it!

Vor 2 Monate
Harry Soo
Harry Soo

Thanks for stopping by and leaving a comment. I should slow down as people have said I talked too slow in past videos. I'm still getting the hang of speed based in feedback like yours as I've been told of the 8 second rule of Yotube speaking speed

Vor 2 Monate
Two Wolvez
Two Wolvez

Hi Harry, Not sure if you have already done a video or discussed this topic, but what is your suggestion between the 18 and 22" Weber Smokey Mountain? I am debating which to get, and the 18 seems fine for many things, but looks like racks of ribs would need to be cut in half and same for brisket. Appreciate your time and please keep the awesome videos coming! TwoWolvez

Vor 2 Monate
Harry Soo
Harry Soo

Short answer is WSM18 for less than 15 guests and WSM22 for more than 15 guests. I can get 10 slabs of ribs in my WSM18 and a 27.5lb brisket. I'll show you how in coming videos. Thanks for stopping by

Vor 2 Monate
Dustin Oldroyd
Dustin Oldroyd

Harry, I really like all of your tips. Is there a difference between how you cook for yourself at home vs cooking for a competition?

Vor 3 Monate
Harry Soo
Harry Soo

I'm cost efficient and process efficient aka cheap and lazy. I do Instapot as its fire and forget. I work 50 hours as an IT guy so I keep it simple

Vor 3 Monate
Dbs 9164
Dbs 9164

Why don't people use the temp probes that come with their smokers? Almost all videos I see, people are using third party probes and not the probes that came with the grill. Is it because they aren't accurate? Just wondering. Thanks!

Vor 3 Monate
Harry Soo
Harry Soo

Hey Dbs, the stock temp probes are often than not wildly inaccurate. It's one of those things you accept when you buy a smoker. Like the delays with the cable guy appointments.

Vor 3 Monate
Matthew Tate
Matthew Tate

Can you do a video on a brisket trim?

Vor 4 Monate
Harry Soo
Harry Soo

Yes, please see my comp video trim that was posted. Thanks

Vor 4 Monate
Harry Soo
Harry Soo

Yes, please see my Competition Brisket video croftimage.com/v-video-Uo7ocTu9olc.html

Vor 4 Monate
Heavy Metal Bar-B-Que
Heavy Metal Bar-B-Que

Just watched Justin's Video......I'm glad to find out You now have a Channel.......I'll be watching and learning! \m/

Vor 4 Monate
Harry Soo
Harry Soo

Heavy Metal Bar-B-Que I was honored to meet James, Justin, Troy, and Kenneth who are some super nice down-to-Earth guys who are as crazy about BBQ as I am! Enjoy my channel.

Vor 4 Monate
Odeed
Odeed

Here is my method for cooking tri tip like a brisket! croftimage.com/v-video-yWvQtGB4BCk.html

Vor 6 Monate