12 Brisket Fundamentals Hot n Fast Competition BBQ | Barbecue Champion Harry Soo SlapYoDaddyBBQ.com

hey folks it's harry from everyday barbecue welcome to my channel where we teach you how to master barbecue so you can spread barbecue love i'm constantly trying to up my game and i'm gonna cook a comp brisket practice today we'll take you along for the ride we're gonna show you how we trim it how we rub it inject it and cook it to perfection [Applause] [Music] we're cooking hot and fast on a prime brisket here that i purchased from restaurant depot i'm gonna speed through these trimming process for comp brisket i have other videos such as my competition brisket video you can watch on the trim in great detail on this one we're going to run it fast forward so we can get to the point where we can inject and cook it sharpen your knives first again very important the purge do not wash your meat in the sink [Music] [Music] [Music] crushed on both sides so i like to take all the fat off so i can create one local bird hands right here in the case of contest when i impress the judges with my burdens i think that burnings allow your box to stand out obviously there's a three-hour argument some teams don't want to turn in bonanza because they feel that they can cook the flag to perfection so i'm a burning type fan so i prefer to cook the burning perfectly from the point muscle which is here and turn that into the judges so you notice that i cut this piece off because this piece hangs over the point i'm not gonna get good burn ends on this end here because if it's touching no crust right here so this piece comes off also this little corner piece here my slices are going to be from here so this corner piece is not needed so this kind of place comes off so and this corner piece at the end i don't need it okay so i have so basically ready to go so i'm often asked what do i do with the brisket scraps because we have the flat muscle here we got some trimmings here we got this piece here with this piece here so as a bonus towards the end of this video i'm going to show you guys what i do with this we're going to do a little reel of my favorite device here this is the insta pot we're going to do a insta port beef stew and i'll show you guys how we do that you notice the elevation of this thing here it's kind of bumpy here and kind of flat here if i'm gonna get try to get chunks of burnt ends from here uh a lot of times we want to shave down the point so that it has a uniform thickness throughout consistent here and then kind of a little bumpy here so here's a black belt trick the way i shave is i look at the brisket i look at the marbling here to see which side has more marbling so this is the bottom side right and it's the top side so the top side looks like it's got plenty more marbling so i will begin my shaving process from the bottom so i'll shave my way so that this is gonna be basically an unshaven surface we do this so that we can get beautiful burnt ends flip it over like so i'm going to shave this on this side here so we have the uniform thickness here so shave it this way shape it this way so you can see what i've done here i've shaved it so that he has a uniform thickness like so and between shaving from this side which is the inside of the fat between the point and the flat i decided to shave from the fat cap side so you notice now it's nice and flat i'm going to be able to create beautiful burnt ends from this flat surface right here and it will cook beautifully so there you have it one of my black belt tips that you can use when you compete we're going to use three products for this competition hot and fast brisket the first product is going to be my sniper daddy rub this glove held me one first place usa in the rental reserve brisket and the sirloin consecutive years we're also going to use the injection today we're going to try out the smokehouse reserve blade from cosmos q as well as the cattle brought big papa i'm gonna mix the two these two injections did really well in my six brisket injection shootout video which is which i posted earlier so i'm gonna use the combination of these two with my wrap on this calm hot and fast brisket all right so you can put about four tablespoons here about maybe 10 to 12 ounces of water approximately about a quarter cup there we go all right getting ready for injection what happens here get rid of the air bubble and i inject with the grain so add about one inch increments okay all right the meat has been injected i'm going to apply some celebrity beef wrap now nice even coat so that the layer beneath is opaque so the meat cannot be seen anymore all right so the other side now a lot of people don't realize the amount of attention the detail i go through so even the holes on my rub especially designed they're one centimeter holes and they're not that commonly found in standard shaker tops but i had mine custom ordered so that when you pour my rub the rub will apply very evenly and the sufficient exactly size quantity i'll give you a little tip here a lot of teams don't discard my old bottle they keep the bottles or they take the cap off and stick it onto the bottle of their choice all right let it sit in the fridge for about four hours before we cook them so that it gets nice and marinated and super tasty we're gonna set up the drum now to cook hot and fast i'm gonna use some jealous devil charcoal and about four chunks of wood about tennis sized i have the drum ready here we're to put the wood at the bottom wood always goes on the bottom whenever on top so contrary to what you've seen on the internet they're wrong you should be at the bottom so the wood smolders all right we like the coals a couple of weber starter cubes in there some charcoal on top it should start up in about 10 minutes the meat has come up to temp and we're ready to put the brisket in so what i've done is i put the wood underneath the brisket here and laid it out that way it's a dome shape here and when the brisket cooks the liquid will drain off gives you a much better bark for a calm brisket so there you have it it's been about an hour and a half straight up rusting is happening spray some water again i like to spray probably every 20-30 minutes to kind of get a beautiful color on it and when you do hot and fast it's important to spray you should also rotate your grade spin the grade around so if it cooks on evenly uh my my drum is very very stable so you don't need to do that but on some pits uh the tip here you just rotate the crates about maybe a quarter turn every 20 minutes or so to keep the even cooking on your brisket the brisket has crusted beautifully about 2 hours and 45 minutes we're cooking it around 400 but i kind of lost control of it and the temperature dropped a little bit so it took a little longer but if you keep it at 400 uh you cook a little bit faster we're ready time to change cooking so we're going to wrap it in foil with a little bit of a beef broth and uh don't forget to remove the blocks of wood we have to crop it up here we want to put some beef broth now i'm going to let it take the time to soak in pause drip and soak so a lot of pit masters with youtube videos they always say water pour the liquid on the side that's wrong so don't don't do that okay so pour the liquid on top so that you rehydrate the biscuit it's important to rehydrate the brisket at this stage or cook so that it comes back up with the moisture level and this is the technique i use to win a first place usa and just reserve kcbs all right the brisket is nicely wrapped with the mop we're gonna put it back and let it cook for about an hour an hour and a half longer until it becomes probe tender it's back in the smoker and we need to go another hour or two so i'm gonna close the lid it's running a little hot right now at around 300 i prefer this stage to drop a little bit so we'll try to get it down to like 275 or so and we'll close the vents here push it down to two holes push it down to two holes and i should do it if it's been running steady at 275 which is the temperature i like to use i mean the oil phase let's go ahead and check it for tenderness we need to do is poke it with the probe here like so it's not quite ready i always tell people go ninety percent by feel ten percent of my temperature so let's take a look temperature it's right at around 163 so it's not quite there yet we're gonna keep going i'm gonna crank up the heat a little bit all right the brisket is done it took a total of about five and a half hours the first half was to get the crust to set and now probe tender and the temperature inside is about 207 so in order to prevent residual cooking the first thing you want to do is you need to cut open the foil so that the brisket has a chance to vent so and you want to let it rest for about probably an hour in a contest i finished this around 7 30. i don't serve the brisket until about 1 30. so it gets a long time to rest and once the temperature internally drops below 170 degrees you can go ahead and put the brisket away into your igloo or your camera to keep warm right now internal temperature is about 200 over degrees so you'll take about an hour to cool down i'm gonna let it cool down and then slice it and give you guys a look at how it looks on the inside first thing we want to do is uh defend the liquid in the bag pour it into a defender like so if the jewel that's good let's go ahead and separate the point from the flat run our knife where the back layer is slide up flat here mine looks pretty good i'm gonna cut it into board ends check the guardians here a couple of good ones you can see pretty good this one here beautiful crust take very tender beefy a little bit of smoke so in a contest this would go in the box as little pieces of cube i'll put a picture of the finished box in the outro for this video next thing we're going to do is we're going to make some slices it's beautiful quite tender it hangs and drapes like so he's just about to break passes the accordion pole so nice smoke ring usually i trim away the fat so you can see my other videos on how we prep the box for the competition slices so we'll take a bite here let's see how it tastes like there the flat's pretty good tender moist juicy sort of beef flavor the injection combination works really well maybe i'll use this in texas a couple weeks my last practice right before i have to go compete so you can see from my channel i have a lot of videos on cooking brisket because i'm always trying out my game because when i have my game i'm gonna have your gift thanks for watching uh please like and subscribe and share this video tell your friends that my channel has a lot of good information about how to cook barbecue and my job is to try to help you master barbecue so you can spread barbecue so until the next video we'll see ya [Music] okay we're shooting a bonus roll of the insta pot beef with the leftover brisket trimmings i'm trimming off the excess fat of the leftover brisket trim parts and we're going to use the pieces of meat to make a little beautiful beef stew in an instant pot nothing goes to waste we don't want to throw food away so we just make sure we save the bits and pieces that we can use all right there you have it so here we [Music] add the go garlic [Music] add some sweet different [Music] i'll add a can of italian tomatoes about one cup of water add some mushrooms mushrooms give it a stir put a lid on make sure that this is pressurized right in the middle and then turn it to manual pressure high and let's go for about 25 minutes okay we are done and the popper is now clear open up beautiful beef stew mushrooms and tomatoes and the beef is really really nice and tender all right here we have it beef with tomato and mushroom from the leftover brisket very simple bonus recipe from snappy daddy bbq [Music] you

Channel: Harry Soo

Views: 62,913

Keywords: How-to, how to cook, recipes, food, cooking, recipe, meat, smoking, smoked, smoker, tasty, charcoal, smoke, brisket, hot and fast bbq, hot and fast brisket, drum smoker, competition brisket, competition brisket recipe, how to, beef, grilling, weber, pit barrel cooker, how to cook brisket, barbecue, barbeque, smoked brisket, kamado, kettle, how to smoke a brisket, pitmasters, pitmaster, texas

Id: VUG9MvuCWBQ

Length: 15min 46sec (946 seconds)

Published: Mon Nov 26 2018