Brisket THROWDOWN | GMG Jim Bowie v Weber SmokeFire | Pellet Grills | BBQ Champion Harry Soo

everybody's hairy comes up at any barbecue the YouTube channel it teaches you how to master barbecue so you can spare barbecue look I'm in my backyard again and I'm gonna do a viewer request since like you I have been asked to shelter at home because of the pandemic we're gonna do a shootout today between the smoke fire right here and compare the smoke fire against GMG you guys know that I've been a longtime GMG fan I use GM G's for over a dozen years so you guys asked me which one is a better fit for cooking brisket so we're gonna find out in this Throwdown between the GM G Jim Bowie and the Weber smoke fire a x6 [Music] [Applause] well I'll throw down today with the smoke fire versus the GMG Jim Bowie Weber versus GMG I'm gonna cook two briskets here competition style I chose competition style because I wanted to get the best possible results you guys have seen many of my videos where I cook it the old salt pepper Texas style if you want to do one of those recipes on your brisket by all means do so I have twenty thirty videos on how to cook brisket already on this particular episode I'm just gonna do a competition start cook because I want to see the full potential that the smoke fire can put can result in versus the GMG Jim Bowie so with treating for perfection here I have two briskets here from the folks at the Angus beef these are superior angus briskets about nine ten pounds each kind of small but we want to show you guys how we can cook these Britta's - absolute competition perfection I also want to take this opportunity to introduce a kind of a giveaway here the nice folks at Del's strong have been sponsoring me with nice now they like what I do on my channel they saw me mangling my meat with knives that are not sharp so they stopped me cutting my meat with a chef's knife and I actually should be using a slicer so those nice folks at Telstra and M in particular said she sent me a whole series of knives so now I have a full set of knives needed to cook barbecue you typically need a chef's knives you need a slicer for your brisket a santoku knife is really very handy and very importantly you need a little boning knife this one is one of their new nights it's called Quantum and it's a beautiful night here it comes it weighs on chief and guess what they have authorized me to do a giveaway for what I'd be a quantum boning knife so I'm going to figure out after this video I'll post in the description how we're going to do the giveaway I haven't had a chance to read you know YouTube's do rules we got a giveaways but I believe there's a way for me to somehow give one of my viewers and subscribers what are these knives you'll be shipping from dow strong so just stay tuned and read the description of the video to figure out how I'm going to do the giveaway or maybe post it on social media like Facebook Graham in Twitter and so on always make sure that you don't wash your meat throw your purge which is the liquid in the bag away carefully if you want to know why you don't do this is because you're gonna spread pathogens all of your kitchen sink and your faucet and for those of you don't believe me I'm gonna send you all of the USDA videos to tell you not to do so let me I do a little overview of the competition trip we're gonna be doing in competition trim we're not concerned with the yield is only just to cook some perfect slices like for example this brisket will appear here for the box here all right so we're not so worried about that when you buy briskets there's four criteria I told you guys before my previous videos is size symmetry striations and marbling the striations are fat going this way and marbling is good fat going on the edge here right as I told you before if you see any kind of oxidized spots by here on this brisket this is does not mean the briskets got bad that means that the brisket was watched to be hot water and some wannabe cuts called it since I'm using a brand new knife it is razor sharp and I I want to show you guys a very good tip here go out and spend ten dollars and buy yourself a Kevlar glove got my cut glove on and you can see I trimmed this part off here so this part is oxidized because the hot water wash of the carcass at the factory or the plant where they produce the meat and they fabricated the brisket and on this side is all nice and red this science thing is that it doesn't hurt the meat you can cook it this way but I just like to trim it off this is it gonna be a competition trip that's a piece that comes off which I'm off some other fat here so this knifes ready this really sharp I can feel it sliced through the meat like butter put your hand underneath the brisket get rid of some of the fat here get rid of the silver skin beneath the fast here so here so there's a gash here little bit of a gash so I'm gonna shave it underneath the gash this sometimes happens and the meat cutter it's not careful little bit of oxidation here again this side trim it off angus brisket has nice marbling so you can see the marbling right here through the edge here what we do next is we cut off the fat between the point in the flat I stop able to start with the I you can start anywhere you want trim away the this I of fat here just be very careful when you do this yourself run your knife into the layer of fat you to the point and flat here like so you don't have to do such a severe trim for those of you who want to do a backyard trim by all means I have so many videos already on how to do a back up trim but this is a shootout between the smoke fire and the Jim Bowie GMG so I'm gonna do a full on composition cook with injection and everything and you don't want to do it this way no problemo just cook it in the old kind of backyard backyard style of a restaurant style of brisket this is a full on competition brisket I'm gonna cook two of them we're gonna season em the same way you know someone you're gonna ask me hey Harry you're cooking two briskets on two pits how can I be a good comparison well you know that's the best I can do unless I can have the cow if I can get two briskets on one cow the left and right brisket then it will be a fair test so this is by no means a scientific or mathematically rigorous test so please don't send me all those comments saying that there's no control or there's no way to know if the two briskets are the same I know that all right so here's the brisket here's the beautiful area called the point the point is where you get the cubes of burnt ends come from I have a little bit of a bulbous part here I don't know why the point muscle stretching out this way but we're gonna try to make the most of it this is a brisket that's gonna be kind of after I cook it I'm gonna be giving it away you guys know a lot of my barbecue work is a little a trophy and a lot of the meat that I cook after after I shoot my videos I give it to law enforcement firefighters medical personnel and a lot of proceeds from my barbecue business including all the revenue from all the affiliate sales when you buy stuff on Amazon and with son give me some money a lot part of the proceeds goes to what sherry so you guys know that I support Operation Homefront which is the charity takes care of the troops the active personnel their families and then veterans also when you watch my channel and you support me it's used to help another charity called Save the Children because we see it here cook barbecue in this pandemic every day 20,000 children around the world die due to poverty neglect disease and abuse and you know you won't get a cup of the world I already do a barbecue for on the weekends for fun to help my viewers learn how to master barbecue because I already have a job I do the other centers for living I use my weekends for a little bit of barbecue on trophy today Sunday and I'm at home and this is the time and I really enjoy cooking and teaching you guys how to create championship results using some simple tips and techniques as you watch my videos a lot of these things that I show you are not good because I say so because I want first place USA brisket sirloin chicken you know and a lot of hundred-plus for spaces too many grand championships so I'm checking all these tips and tricks and key boys ask me why are you show people all these tips and tricks I show you big you because you know the world is really about giving and you know you can't take this information with you and I want to make sure that know before I go yeah you know I am able to leave something behind there's a value to you because when you cook barbecue and you spread love the world needs more kindness more compassion more patience and more respect for fellow human being you notice I'm trimming away all of the fat from the point muscle the brisket packer which is the full character like this right has two muscles pectoralis major pectoralis minor the fact his major is the area called the flat the minor is the area this area called the point the point muscle in Texas is typically called the fatty and then the lead is called the flat so you can go to Texas when you go up to be a counter the pitmaster asked you sorry the meat cutter ask you hey you know you want lean or fatty now you know how to sound that you know how to order brisket in Texas lean is the flap muscle fatty is the point muscle the simple terminology here I'm trimming it most of the silver skin and the fat cap here because I want to create beautiful burnt ends on the white muscle you boys has me hair you how can you have so many ways to cook brisket well you know there are just so many ways to cook brisket and it's a hundred ways I can think of as my channel continues to mature I'm gonna be able to show you guys more and more different methods of cooking barbecue I just cannot believe that you know you guys have been watching my my cell phone pictures my cell phone video here and I'm almost at a hundred thousand subscribers so I know that you know sometimes my content is not the best in all not the Steven Spielberg production it's just me and my camera and a piece of me talking to you but for those of you would be supporting my channel I want to kind of express my thanks you know we're approaching hundred thousand subscribers so I'll have a special message and hopefully a giveaway when we hit that hundred thousand milestone so go tell your friends and share the love this world as we all kind of cruise our way through this situation that we all face with the pandemic here it's really very very scary that the world has become like this but we can always stay at home enjoy family use the opportunity to master our barbecue skills you can brisket for competition you really are not interested in yield you're only interested in making sure that you can get some beautiful slices against the grain you see the grains running this way you're gonna go spicy against the grain to get about eight slices of beautiful flat muscle to serve the judges and then we are usually like to make burn ants and cue my point notice the grain for the burn ends here here called the point muscle they run this way and they curve this way so when you slice the burn end you have to slice it 90 degree against the grain like that on the flat muscle you can see it learns this way so you have to slice it against the grain this way right so the idea behind cooking a competition brisket is that you are only interested in getting perfect slices from the flat perfect cubes from the burnt ends to win a $10,000 check so for those you're cooking backyard don't work listen to what I'm saying just skip forward to the video to watch cooking section but this is for those of you who are interested on how to cook a competition brisket since I mean doing a shootout between the two pellet cookers I might as well go all out see what results I can get because in case in the future I get to cook a competition I know which of the tube cookers I'm going to pick for competition so the first thing you want to do in a competition is make sure that you get some of the overhanging me off of the flat here so the burnt ends are best when both sides don't have any fat so I trim the fat off this side this side so on this one here you notice that the point muscle I'm sorry the flat muscle sits over the point so I'm not gonna get bark underneath here so the first thing that comes off is this piece comes off like so this is a pretty radical trim so not recommended for backyard of our restaurants at all you get a big chunk of meat like this I'm gonna cube it up here make some nice too with it if you wanna I'll do a bonus roll on these two on insta plot that's what I do with all the excess meat here nothing that I cook on my videos goes to waste we don't throw any of the meat away we put it beside in a pile like so and we make sure that we use up the entire animal no no parties wasted get some of the fat off here so okay so next we're gonna do it so we want to shape the point muscle and let's see here that's a lot of the point I can use here so like this one I'm gonna try to retain the shape you notice that this part is kind of bulbous this is kind of very thick and I'm going to start shaving the point muscle so he's I can get nice cubes so you can see it's very thick here so between shaving from this side and show you from this side this side is less fatty I want to keep the fat so I'm gonna shave it put the outside now I'm gonna shave from this side so create a flat surface to cut my little cubes from into the stewpot on this back end here it's a little narrow because my slices come from here the slices probably it will stop here like so here to here I don't need this part so what I do is I cut at a 30 degree angle like so so I can't have a aerodynamic edge here so that there's less turbulence when I cook this piece comes off and I'd like to round the edge off on this end so that it has a nice aerodynamic shape the airflow is not turbulent around the edge these are arcane details that you don't have to worry if you're going backyard but if your competitor like me you know you have to worry about those things these are the techniques I used to win the first place USA KCBS rent-a-racer brisket cup here okay here we go okay now on this end here you notice that the muscle is thick here about great in here I'm not going to use this part because I'm gonna get perfect slices from kind of this range here so this part comes up again another 30 degree cut like this the incline save this piece for cooking later and looks pretty good now all right these two briskets already I'm not your mother maybe yeah that's pretty good I'm gonna save this bump here I can got a few cubes here so here you go having two briskets ready for the next step composition style injection coming next I have about 18 to 20 ounces of water even today use a combination of two injections I like this is cattle prod by big poppa smokers and this is a cosmos injection the reserve blend my buddy Darren cosmos these are great products to use I have another video where I need to shoot out about eight different injections to tell you which ones I like they all work well most of them do it's just a matter of preference as to kind of the final result you like some a saltier than others about about two tablespoons of each will be fine you don't have you can make it stronger or lighter after you what is nice about these injections is that their composition great they don't they don't stay in the meat which is one of the considerations that you have a good flavor but you have also good color on your meat so it's about four tablespoons two of each and you're good to go blend it up and let it kind of subside composition brisket we like to eject for additional flavor you're doing a backyard brisket you don't need to do this in order for you to in check you need to get one of these injectors you can find these on Amazon these now about maybe 10 bucks I have an Amazon store link in the description if you want to buy all the doodads that I thought it tested I like you can go ahead and do that so we're gonna use the injector and this is the brisket injection that we made earlier you can see that how the foam has subsided and that's how it works when you put in a refrigerator it takes about maybe 45 minutes for it to kind of subside I'm gonna inject about a maybe 1/4 inch 1/2 inch between the injection holes here squeeze it gently watch is swell put my finger back over 1/2 inch or so 1 inch genuine Jack carefully inject about I would say maybe 10 ounces into each brisket or so give or take don't worry if you you know don't have the exact measurement it doesn't really matter this is one of those very rare things that you can do in barbecue you cannot overdo because when you overdo it you just lose this out and carefully injecting with the grain now I know already you guys are gonna ask me who told you to inject with the grain you gotta inject the grain knock yourself out as I told you guys before I everything in barbecue is a three-hour argument and Jerry Springer fistfight I'm just showing you what I have done to win first place us a risk I hope you guys realize that this is out of my love for you and I want you really want you to be a winner in your backyard winner in your restaurant business a winner in your catering and a winner in competition if you are a competitor doesn't really matter what you want to do in life so long as you're having fun you're making a difference in life you always say you know we want to make a living but you reach a point in life where you want to also make a difference to people's lives and there's nothing better in life than to leave something behind I'm hoping that all these videos I put on internet is too 50 of them already hopefully become a treasure trove to people who want to spread barbecue love I want to just point out some small details here but it's important so you see these large one centimeter holes I went to great lengths to find the right caps and you know when you buy my wrap make sure that it has the one time you know holes I know that we had a little issue with my co-packer I think they put on the wrong cap one in a batch off or rough if you get a batch of rub that doesn't have the one centimeter holes the rub will not pour properly so I go to excruciating detail to design these fine details to make sure that even a wrap how it pours is very important that's how you get a championship flavor you want to shake the rough put someone you want to stop when the bottom layer becomes opaque right and then you apply a second coating it's called a double pad technique Pat it down and that is the perfect mono rub that shake it sprinkle it down until becomes opaque stop put another layer so two layers so it's called a double Pat double pack technique I said I've told you many times you never rub a rub you always shake her up so that it is nice and even these are small details I've told you many times that we know lose the contest $10,000 check flies out the window if you have one missing shake or one too many shakes of rough so you got to be really careful when you do this I try to do this in light I can see you know even though sodium lighting in the parking lot can affect the amount of roughly put on so you gotta be really careful just a little factoid here at the underside of my canopy when I compete my stepper daddy cannot be it's actually white because when I was competing and it was the sodium filled parking lot I wasn't aware that the sodium lighting was interfering with my ability to gauge your mother up on it I wasn't winning consistently so I found out that the problem was tidy so now I carry a little white light that can shine on my meat but that's a kind of level of a position that you need to be a champion you gotta watch all the details everything is important and we know lose sometimes I want contest with a visual as for ten thousandths of a point score seven nine ninety the other team scored seven and ninety also about for ten thousand it's not for 100 not for 1000 by 14000 to a point so that's kind of how close competitions are today in terms of the amount of care you have to take so first layer on goes opaque second layer Pat it down second layer on so this all on my rock is calibrated to get you championship result with just two applications shake it shake it shake it shake it pop maybe 8 to 10 inches about the beat so you can nice and even so I make sure we a bit of the nice gets covered backside also don't forget the backside your brisket flip it over like that one layer Pat it down another layer set it down okay perfect oh all right ready to go and smoke it in Jim Bowie versus the smoke fire from Weber that's how on a Jim Bowie [Music] and follow it up this smoke fire 275 all right setting up the smoke fire in case you guys want to ask me which one's running faster the GMG is that around 145 on these weighted 275 the smoke fire is heating up a little bit faster it's a 205 hitting 275 I'm gonna wait until both pits at temple before I put the brisket in that way it's gonna be a fair test you know is that I clean the pits and there's no pan underneath great because I'm gonna cook it as a stock smoke fire versus a stock Jim Bowie to get a fair test here's my trick where with the wooden blocks to prop it up so that he doesn't puddle came here with a wooden block also the nice so a little kind of like at the Erie sushi roll with the brisket with hacked with the wood underneath there you'll cuddle that's how I won first place USA in the brisket national KCBS championships here ready to go if you guys want a tip here this is what I do I take a little bit of Clorox wipes and then kind of put some tape on it away does not make such a huge mess in your hands what I learned from my mom in about an hour let's give you the spritz risk is drying on my sleep I did add a piece of wood on the point area here from beautiful crest here let's check on the EMG very nice [Music] it's taken about four and a half hours to reach this point where the Cross has set this one is cooked in the smoke fire this one is the dmg we're ready to wrap now I'm gonna put it in the foil pouch here take a little small boat neck so click and hold another black belt it you guys have a mess here for boat so and as you put the beef broth on straight strength and see it absorb the brisket very important to rehydrate your brisket after you finish cooking so that the brisket will be completely moist in you're done at this point time you put this mop on end and the rock falls off you made a mistake of not cooking until the crust sets you need to establish the Maillard reaction gently drizzle liquid that you think it's time so we hydrate your brisket we're in good form part of cooking of good brisket is learning how to rehydrate you guess you're asking me why am I not using butcher paper yes you can use butcher paper if you're not using a mop if you use butcher paper the butcher paper will be water proof after the oil soaks in so if you're using a mop I prefer to use a foil that works a lot better my opinion we try to use a mop when you use paper there's a chance you tear because the paper will not be watertight until you get a little bit of oil on the paper so this is much better method I think one can is alright it's a kind of a smaller brisket but it's all good at this point time you can cook that in your pit I never do because I'm too cheap and lazy and there's no need to run the pit and spend extra money in fuel because BTU is BTU is BTU you once the brisket is ready doesn't know or doesn't care whether it's in the pit or in your oven so we're gonna put it back in the oven same temperature 275 all right so here's the GMG here's the smoke fire using a tall strong slicer this is the Shogun series thanks to the folks at the Ostroff for sending that to me super duper let's judge the appearance so the appearance on the smoke fire looks like this the appearance on the GMG looks like this sort off about the same let's see you here in terms of the outside bark maybe just a little bit darker smoke ring wise hard to tell let me see here so we compare side-by-side here this one here against this one here okay I would give a hair to the smoke fire a little bit deeper smoke reading then the GMG just by your tad so you can see here it's kind of thin you compare the smoke fire here just a little bit deeper using the same exact method same process same brisket a little bit more smoke penetration here on the smoke fire bark it's about equal I think yeah all the same you can tell here but to say the one on this one is the smoke fire and that one is the Jim Bowie dmg so smoke bring a tad nod to what the smoke fire tender tenderness about on par here you see here nice accordion Drake so this sounds pretty well done pretty well cooked stay here same here so accordion pull pull test ooh very tender beautiful perfect 9in tenderness this one here same perfect nine in tenderness let's do a taste test here okay I've eaten my way through two rounds of eating the point muscle and the flat muscle and let me summarize by telling you kinda what I think it dumps at the bark and cross it's a tie smoke ring slight edge to the smoke fire nicer smoke ring then the G&G this could be due to many factors including the meat itself I try to spray them exactly at the same time run at the same temperature using the same injection same rock same exact process taste wise this is very Vegas very interesting so the the point on the smoke fire tastes better than the point on the Jim Bowie GMG however the flat on the Jim Bowie tastes better than the flat on the small fire so it's kind of a I don't know how how you judge this it's gonna be a kind of a hard way to judge it so you don't like to tell the tenderness perfect on both of them because I could be perfectly tender so they'll both are very very tender so tender miss the tie so cross tie tenderness tie taste on the point smoke fire wins he's on the flat GMG Jim Bowie wins and then uh the Webber had a little edge on the smoker into a nicer smoke ring so I not sure how to make any sense out of this so the both are excellent brisket so don't get me wrong you can cook brisket in the smoke fire or the GMG if you know what you're doing follow some of my tips on my youtube videos you will get a fantastic result now which one wins today in my very limited test with just one brisket on each pit I have to give a slight edge to the smoke ring because I think that the taste wise the point on the smoke fire beat the point on the GMG Jim Bowie the flat or the Jim Bowie beat the smoke fire so so it's kind of a high in taste the only redeeming factor is I would say the GM the smoke fire by a hair like a like a tiny little razor hair margin because it had a just a slightly better smoky but even then you know I don't know the camera can you can see the difference here just a slight difference between the two not a big deal but if I had to just judge it based on this numerical score I would give just a very tiny edge to the smoke fire today so just one data point on each pit is this conclusive no I always told you guys Harry told you it's always about the pitmaster never about the pit never about the meat in today's anecdotal test the smoke fire came out just a hair better on the smoker in all other things being equal and the variability of the meat itself and the cow that the brisket came from so there you have it both are really good smokers you can do well we either one provided you know what you're doing if you're a pitmaster you need to learn how to do live fire cooking what that means is you need to master your pit doesn't matter you use a quemado a trigger a drum a weber smokey mountain you wanna use a kettle you can use a pellet cooker at the end of the day is the skill of the pitmaster that matters I show you guys some competition tricks here that we use on both these brisket they're both really really good eating if you serve this for your family and friends they will you'll blow them away and today just by a hair the weber smoke fire ages out the GMG just because of the smoke ring but although all else being equal tastes you know it's a tie cross is a tie tenon is a time so there you have it live longer conclusion but I've been kind of scratching my head to how to describe this to you but all it's not done until the chief judge has a chance to eat it so let me get Ben Reb in you ready oh you're looking at me already okay he's jumping on my chair alright so beans this one here on the right-hand side is the one from the Weber this is the Weber smoke fire on the right hand side on the left-hand side it's the Jim Bowie GMG so ready give it a good look check for appearance taste and tenderness okay go go oh he took one from the smoke fire one from the Jim Bowie two from the Jim Bowie now back for the smoke fire alright so he did go for the smoke fire piece first so I guess beans you and I agree pitmaster and dog both agree that the smoke fire has a slight edge so there you have it another video from Harry from snappy daddy BBQ hope you enjoyed this fun cook I a lot of fun doing it bottom line is that both pits are really really good in the hands of a good pitmaster either pit will result in championship result so don't fret focus on cooking don't worry so much about equipment it's all about the pitmaster never about the pit until the next time we will see you in the next video

Channel: Harry Soo

Views: 37,758

Rating: 4.9422522 out of 5

Keywords: How-to, how to cook, recipes, food, cooking, recipe, meat, smoking, smoked, smoker, tasty, charcoal, smoke, harry soo, slap yo daddy bbq, brisket, texas, post oak, butcher paper, brisket burnt ends, bbq brisket, texas brisket, competition brisket, beef brisket, how to smoke a brisket, easy recipes, hot and fast brisket, competition brisket recipe, smoked beef brisket, smoked brisket, weber smokey mountain, how to cook brisket, throwdown, pellet grill brisket, pellet grill steak, bbq

Id: bHPb83AKel8

Length: 35min 38sec (2138 seconds)

Published: Sun Jul 19 2020