400 degree brisket - Page 2

Baby Back Maniac · 08-05-2018, 10:38 AM

Quote:

Originally Posted by kevinstaggs

Great video. My biggest problem with the H&F technique you showed is the PITA FACTOR. Y’all handled the brisket every 15 min for a couple of hours. I can put a packer on my WSM and cook it for 12+ hours (hit the golf course, sleep, etc) and work less. That kinda bugs me...

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Yeah, I understand that. Like PjTexas1 said, this is a competition method. I like the laid back approach too.

kevinstaggs · 08-05-2018, 08:45 PM

Quote:

Originally Posted by Baby Back Maniac

Yeah, I understand that. Like PjTexas1 said, this is a competition method. I like the laid back approach too.

Justin,
I watch everything that you, T-Roy and James do. You’re all great. Keep up the good work.

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Baby Back Maniac · 08-06-2018, 04:19 PM

Quote:

Originally Posted by kevinstaggs

Justin,
I watch everything that you, T-Roy and James do. You’re all great. Keep up the good work.

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Thanks, Kevin. That's really nice of you to say. Appreciate it.

16Adams · 08-06-2018, 05:55 PM

Thank You. I really enjoyed the video. What a grand day on the patio.

I learned a “new to me” wrap method.

AKMIMNAK · 08-06-2018, 06:53 PM

Quote:

Originally Posted by Baby Back Maniac

This is the continuation of the Harry Soo video where we focused on setting up the cooker and the actual cook itself. You know it's kinda funny. That day was so chaotic and we were shooting for 5 different channels. You combine that with the fact that Harry talks pretty fast and we had 3 different projects going at once and I really didn't appreciate how MUCH great info Harry was putting into the videos. He covered all the bases really well.

Just to add some more info based on some feedback I got last time. This video shows how we set up the cooker, lit it, managed the cook, foiled, etc. It's also not as long as it seems because a good percentage of the video is him answering questions about how he ended up on pit masters, his life, and some of the pet projects he is working on.

https://youtu.be/hSEI1mc97Ss

On a personal note, I want to thank you guys for the support you've shown me over the last 2.5 years. This whole "Harry Soo" thing very surreal to me. To go from him being a guy a admired on TV to a friend I could reach out to with a BBQ question is incredibly humbling. I have no delusions about why that's happened and it's because of the support I've gotten. The brethren have supported me since the beginning. Thank you.

As a guy with a small new BBQ channel, I look up to guys like you in the same way you look up to guys like Harry. So thanks for not forgetting about a time when you were a new channel, and for giving back and helping guys like me. I greatly appreciate it, and I'm sure I'm not alone in that, Justin.

Baby Back Maniac · 08-07-2018, 07:08 PM

Quote:

Originally Posted by AKMIMNAK

As a guy with a small new BBQ channel, I look up to guys like you in the same way you look up to guys like Harry. So thanks for not forgetting about a time when you were a new channel, and for giving back and helping guys like me. I greatly appreciate it, and I'm sure I'm not alone in that, Justin.

Thanks man. It’s my pleasure.

OferL · 08-08-2018, 08:09 AM

Great video and a great series. Thanks!

farmer-fred · 08-08-2018, 08:17 AM

Justin, thanks for posting the great videos on here. I always learn something from them and they are entertaining to boot.

Lummy · 08-08-2018, 09:43 AM

Great video! I got a WSM about a month ago. The plan is to do my first brisket on it this weekend. I certainly like the hot and fast method but I don't have a BBQ Guru or anything like that. Would it be possible to load the WSM up and just leave all vents open for the duration of the cook? I haven't cooked on it long enough to even know what temp I could expect to reach doing it that way. Thanks in advance.

Baby Back Maniac · 08-08-2018, 08:43 PM

Quote:

Originally Posted by Lummy

Great video! I got a WSM about a month ago. The plan is to do my first brisket on it this weekend. I certainly like the hot and fast method but I don't have a BBQ Guru or anything like that. Would it be possible to load the WSM up and just leave all vents open for the duration of the cook? I haven't cooked on it long enough to even know what temp I could expect to reach doing it that way. Thanks in advance.

I think you can. Mine gets up to around 425 without a water pan this time a year. Alot of it depends on how hot it is out. Using lump of Kingsford professional would help. Even if it's 350, you are fine. Just take a few minutes longer. Oh darn. lol.

Happy Hapgood · 08-08-2018, 08:46 PM

Yep, our first 100*F are Free this time of year.

Baby Back Maniac · 08-09-2018, 09:06 PM

Quote:

Originally Posted by Toast

Yep, our first 100*F are Free this time of year.

For real...more than that though. The other day I went outside and every cooker I had was between 130 and 160 degrees. That Texas sun...

barrettd · 08-10-2018, 07:58 AM

Quote:

Originally Posted by kevinstaggs

Justin,
I watch everything that you, T-Roy and James do. You’re all great. Keep up the good work.

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Agreed. Those are my top channels, useful and entertaining!

Baby Back Maniac · 08-11-2018, 06:05 PM

Quote:

Originally Posted by barrettd

Agreed. Those are my top channels, useful and entertaining!

Thank you. They are good dudes too.

08-06-2018, 05:55 PM	#19
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Thank You. I really enjoyed the video. What a grand day on the patio. I learned a “new to me” wrap method. __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

08-08-2018, 08:17 AM	#23
farmer-fred Full Fledged Farker Join Date: 07-03-14 Location: Defiance, Ohio Name/Nickname : Tom	Justin, thanks for posting the great videos on here. I always learn something from them and they are entertaining to boot. __________________ Weber Performer Premium Copper with Vortex Cone & Onlyfire stainless rotisserie ring, Weber Smokey Joe, Trail Embers Triple Function Smoker with Hunsaker Vortex Fire Basket, Kitchen Aid Stainless Gasser, Q-Master Senior Temp Controller, Inkbird IRF-2S Digital Thermometer. Little Griddle GQ230 100% Stainless Steel griddle attachment, Pellet Pro 1190 Pellet Grill With searing station.

08-08-2018, 08:46 PM	#26
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Yep, our first 100F are Free this time of year. __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple* Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

08-08-2018, 08:09 AM	#22
OferL is One Chatty Farker Join Date: 06-30-16 Location: Israel	Great video and a great series. Thanks!

08-08-2018, 09:43 AM	#24
Lummy Got Wood. Join Date: 07-02-18 Location: INDIANAPOLIS Name/Nickname : Brian	Great video! I got a WSM about a month ago. The plan is to do my first brisket on it this weekend. I certainly like the hot and fast method but I don't have a BBQ Guru or anything like that. Would it be possible to load the WSM up and just leave all vents open for the duration of the cook? I haven't cooked on it long enough to even know what temp I could expect to reach doing it that way. Thanks in advance.