MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-05-2018, 10:38 AM   #16
Baby Back Maniac
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Originally Posted by kevinstaggs View Post
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.
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Old 08-05-2018, 08:45 PM   #17
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Default 400 degree brisket

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Originally Posted by Baby Back Maniac View Post
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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Old 08-06-2018, 04:19 PM   #18
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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.
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Old 08-06-2018, 05:55 PM   #19
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Thank You. I really enjoyed the video. What a grand day on the patio.

I learned a “new to me” wrap method.
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Old 08-06-2018, 06:53 PM   #20
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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.
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Old 08-07-2018, 07:08 PM   #21
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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.
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Old 08-08-2018, 08:09 AM   #22
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Great video and a great series. Thanks!
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Old 08-08-2018, 08:17 AM   #23
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Justin, thanks for posting the great videos on here. I always learn something from them and they are entertaining to boot.
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Old 08-08-2018, 09:43 AM   #24
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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.
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Old 08-08-2018, 08:43 PM   #25
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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.
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Old 08-08-2018, 08:46 PM   #26
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Yep, our first 100*F are Free this time of year.
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Old 08-09-2018, 09:06 PM   #27
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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...
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Old 08-10-2018, 07:58 AM   #28
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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!
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Old 08-11-2018, 06:05 PM   #29
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Agreed. Those are my top channels, useful and entertaining!
Thank you. They are good dudes too.
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