400 degree brisket

Baby Back Maniac · 08-03-2018, 09:42 AM

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.

rwalters · 08-03-2018, 10:36 AM

Fantastic video! Didn’t realize what an amazing human Harry is until this video... love the guy and what he stands for! :)

Keep up the great work Justin!

jasonjax · 08-03-2018, 10:40 AM

Good stuff brother!

Flatbroke · 08-03-2018, 12:06 PM

Very nice video. I haven't cooked brisket yet and enjoyed the content

Baby Back Maniac · 08-03-2018, 12:23 PM

Quote:

Originally Posted by rwalters

Fantastic video! Didn’t realize what an amazing human Harry is until this video... love the guy and what he stands for! :)

Keep up the great work Justin!

Yeah, he's a great guy. glad you liked it.

Bob C Cue · 08-03-2018, 12:57 PM

One of your best yet Justin! Agree that you've got to love Harry!

I did learn a new trick for cooking brisket hot and fast on the WSM: "if you're not turnin', you're burnin'"

Radrob · 08-03-2018, 01:17 PM

Good job on the video Justin, that covered some good info.

Did he have time to take a shower or did he get on the plane smelling like a brisket smokehouse? LOL!

dadsr4 · 08-03-2018, 03:27 PM

Again, excellent video from someone who never expects to cook another brisket by choice. I learned things that apply to many meats, and was entertained at the same time.

Twisted T's Q · 08-03-2018, 04:36 PM

awesome

Tkruse · 08-03-2018, 06:02 PM

Great video as always. Question for ya if you don't mind...
In the video, when you guys are rotating the grill a bunch, the smoke looks like it's white and pillowing or if it just me? I'm still learning TBS. The wsm in the back appeared to have tbs while the one in front has a lot of white smoke.. thoughts? Thanks a bunch in advance.
BTW I love all the videos and what you and Harry do for BBQ in general.

Happy Hapgood · 08-03-2018, 06:19 PM

Justin, You just keep knocking it out of the park Man! Most Excellent! Thanks for another Great video and Thanks to the other Youtube folks and Harry Soo!

Baby Back Maniac · 08-04-2018, 12:58 PM

Quote:

Originally Posted by Tkruse

Great video as always. Question for ya if you don't mind...
In the video, when you guys are rotating the grill a bunch, the smoke looks like it's white and pillowing or if it just me? I'm still learning TBS. The wsm in the back appeared to have tbs while the one in front has a lot of white smoke.. thoughts? Thanks a bunch in advance.
BTW I love all the videos and what you and Harry do for BBQ in general.

Yeah it’s steam. Hairy spray down the briskets frequently to prevent any kind a grease fire. He mentioned it but sometimes it’s hard to hear things he says because he says so much. LOL. Good question

kevinstaggs · 08-04-2018, 04:42 PM

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...

Sent from my iPhone using Tapatalk Pro

pjtexas1 · 08-04-2018, 04:58 PM

Gotta remember this is a comp cook. At home I've cooked at 400 and only touched it to put it on, check, wrap and pull. But that was in an insulated cabinet.

Sent from my SM-G955U using Tapatalk

BillN · 08-04-2018, 10:52 PM

Thanks for sharing another outstanding video Justin.

08-03-2018, 09:42 AM	#1
Baby Back Maniac is One Chatty Farker Join Date: 01-20-10 Location: Dallas, TX	400 degree brisket 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. __________________ Click the link below to check out my Wagyu Brisket comparison video: [URL="https://www.youtube.com/watch?v=V_xxVThreVc"] Brisket Throwdown: Weber Summit Charcoal Grill vs 2017 Kamado Joe Big Joe. [/URL]
	1 members found this post helpful.

08-03-2018, 10:36 AM	#2
rwalters Quintessential Chatty Farker Join Date: 06-08-12 Location: Columbia, TN Name/Nickname : Robb	Fantastic video! Didn’t realize what an amazing human Harry is until this video... love the guy and what he stands for! :) Keep up the great work Justin! __________________ MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq

08-03-2018, 12:06 PM	#4
Flatbroke On the road to being a farker Join Date: 05-02-18 Location: Central CA Name/Nickname : Flatbroke	Very nice video. I haven't cooked brisket yet and enjoyed the content __________________ Lang 108D & 60D patio

08-03-2018, 12:57 PM	#6
Bob C Cue Quintessential Chatty Farker Join Date: 05-16-14 Location: St. Louis, MO	One of your best yet Justin! Agree that you've got to love Harry! I did learn a new trick for cooking brisket hot and fast on the WSM: "if you're not turnin', you're burnin'" __________________ MAK 1Star Weber OTG Pit Barrel Cooker Thermapen Classic Thermoworks Smoke [I]Ephesians 2:8-9 For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast[/I].

08-03-2018, 03:27 PM	#8
dadsr4 somebody shut me the fark up. Join Date: 02-08-10 Location: Howell, MI	Again, excellent video from someone who never expects to cook another brisket by choice. I learned things that apply to many meats, and was entertained at the same time. __________________ Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB

08-03-2018, 10:40 AM	#3
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	Good stuff brother!

08-03-2018, 01:17 PM	#7
Radrob Full Fledged Farker Join Date: 02-03-18 Location: Lafayette La Name/Nickname : Rob	Good job on the video Justin, that covered some good info. Did he have time to take a shower or did he get on the plane smelling like a brisket smokehouse? LOL!

08-03-2018, 04:36 PM	#9
Twisted T's Q is one Smokin' Farker Join Date: 08-06-14 Location: West Virginia	awesome __________________ 270 smokers large PBC Vision kamado classic B series

08-03-2018, 06:02 PM	#10
Tkruse On the road to being a farker Join Date: 12-11-16 Location: Jurupa valley, ca	Great video as always. Question for ya if you don't mind... In the video, when you guys are rotating the grill a bunch, the smoke looks like it's white and pillowing or if it just me? I'm still learning TBS. The wsm in the back appeared to have tbs while the one in front has a lot of white smoke.. thoughts? Thanks a bunch in advance. BTW I love all the videos and what you and Harry do for BBQ in general.

08-03-2018, 06:19 PM	#11
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Justin, You just keep knocking it out of the park Man! Most Excellent! Thanks for another Great video and Thanks to the other Youtube folks and Harry Soo! __________________ 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

08-04-2018, 04:42 PM	#13
kevinstaggs Babbling Farker Join Date: 04-16-17 Location: Davis, OK Name/Nickname : Kevin	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... Sent from my iPhone using Tapatalk Pro __________________ “We should be rigorous in judging ourselves and gracious in judging others.”― John Wesley Dad of 3, Husband of 1, Sooners fan, Hopeless golfer, Pretty good hunter and fisherman MAK 2 Star, Custom Stickburner, WSM 22, Weber 26, Camp Chef flattop

08-04-2018, 04:58 PM	#14
pjtexas1 somebody shut me the fark up. Join Date: 12-28-11 Location: Belton, Tx Name/Nickname : Texas Pete	Gotta remember this is a comp cook. At home I've cooked at 400 and only touched it to put it on, check, wrap and pull. But that was in an insulated cabinet. Sent from my SM-G955U using Tapatalk __________________ Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL])

08-04-2018, 10:52 PM	#15
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	Thanks for sharing another outstanding video Justin. __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates