Unami Brisket

growit · 01-11-2013, 09:27 AM

Thinking of doing Harry Soo's unami brisket. Has anyone used his recipe. Thanks.

Bludawg · 01-11-2013, 09:33 AM

I've been raising cows most of my life and I never heard of that breed.

Smoothsmoke · 01-11-2013, 09:39 AM

If the recipe can be shared, please do.

Offthehook · 01-11-2013, 09:55 AM

He is referring to this
http://www.slapyodaddybbq.com/2012/0...umami-brisket/

and no I have not tried it.

Smokin' D · 01-11-2013, 10:01 AM

have yet to try it but all the ingredients are in the cabinet just waiting for the chance.

BigHatBBQ · 01-11-2013, 10:12 AM

Would love to know how it turns out.

John Bowen · 01-11-2013, 10:15 AM

I have tried it and it came out good, but it tended to be a little bit salty for my taste. It did not stop everyone from eating eat though. If you use the drippings from when you wrap be careful because they are salt city.

Smoothsmoke · 01-11-2013, 10:28 AM

Quote:

Originally Posted by Offthehook

He is referring to this
http://www.slapyodaddybbq.com/2012/0...umami-brisket/

and no I have not tried it.

Thanks, but it seems like way too much work for me.

bigabyte · 01-11-2013, 10:29 AM

I've tried VERY similar, but without reconstituted mushrooms on top. I seriously am not too interested in trying that part, as I like the bark.

Offthehook · 01-11-2013, 10:31 AM

Quote:

Originally Posted by Smoothsmoke

Thanks, but it seems like way too much work for me.

This is the only part that really is more than my normal cook.

Mix the beef paste with the Worcestershire sauce and Maggi Seasoning and spread all over the brisket except the fat cap
Sprinkle the bonito flakes evenly and let the flakes melt into the brisket
Apply the SYD Hot Rub generously enough to cover the exposed meat so you cannot see it any more. There is no need to season the fat cap
Apply the chopped rehydrated ****ake

Offthehook · 01-11-2013, 10:46 AM

Quote:

Originally Posted by John Bowen

I have tried it and it came out good, but it tended to be a little bit salty for my taste. It did not stop everyone from eating eat though. If you use the drippings from when you wrap be careful because they are salt city.

John, someone had mentioned that in his comments. This is his reply.

Harry Soo September 10, 2012 at 11:46 PM
Yes, dipping the cut slices in the au jus is good. I suggest you taste the au jus first as it will likely be too salty. I usually add hot water to my au jus before I dip my slices in them. Enjoy!

John Bowen · 01-11-2013, 11:35 AM

That is what I had to do ... a lot of hot water

.

growit · 01-11-2013, 05:31 PM

So do you guys think it's more trouble than it's worth?

Happy Hapgood · 01-11-2013, 05:55 PM

Quote:

Originally Posted by growit

So do you guys think it's more trouble than it's worth?

One one hand, if you have the time, it would be a great learning experience (for me anyway). On the other, If you like what you have been doing, stick with it.

Just my .02.

Bludawg · 01-11-2013, 07:00 PM

Quote:

Originally Posted by growit

So do you guys think it's more trouble than it's worth?

Absolutely!!! It's BBQ not fine dining. Fire, Meat & Eat. I have tried many different styles of cooking BBQ in the last 30 yrs. the simpler you can keep it the better it is. Want proof Franklins in Austin

01-11-2013, 09:27 AM	#1
growit Knows what a fatty is. Join Date: 09-06-11 Location: raleigh nc	Unami Brisket Thinking of doing Harry Soo's unami brisket. Has anyone used his recipe. Thanks.

01-11-2013, 09:33 AM	#2
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I've been raising cows most of my life and I never heard of that breed. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

01-11-2013, 09:39 AM	#3
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	If the recipe can be shared, please do. __________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers

01-11-2013, 09:55 AM	#4
Offthehook is One Chatty Farker Join Date: 12-04-12 Location: Los Angeles, CA	He is referring to this http://www.slapyodaddybbq.com/2012/0...umami-brisket/ and no I have not tried it. __________________ Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken

01-11-2013, 10:12 AM	#6
BigHatBBQ Knows what a fatty is. Join Date: 06-28-09 Location: Mansfield, TX	Would love to know how it turns out. __________________ Beau Smith - Big Hat Bar-B-Q Smokers and Grills - www.bighatbbq.com

01-11-2013, 10:01 AM	#5
Smokin' D is One Chatty Farker Join Date: 12-11-07 Location: N. Andover, MA	have yet to try it but all the ingredients are in the cabinet just waiting for the chance.

01-11-2013, 10:15 AM	#7
John Bowen is Blowin Smoke! Join Date: 01-09-13 Location: Tupelo, MS	I have tried it and it came out good, but it tended to be a little bit salty for my taste. It did not stop everyone from eating eat though. If you use the drippings from when you wrap be careful because they are salt city.

01-11-2013, 10:29 AM	#9
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I've tried VERY similar, but without reconstituted mushrooms on top. I seriously am not too interested in trying that part, as I like the bark. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

01-11-2013, 11:35 AM	#12
John Bowen is Blowin Smoke! Join Date: 01-09-13 Location: Tupelo, MS	That is what I had to do ... a lot of hot water .

01-11-2013, 05:31 PM	#13
growit Knows what a fatty is. Join Date: 09-06-11 Location: raleigh nc	So do you guys think it's more trouble than it's worth?