Brisket Ultra Low Slow 20 Hour Fork Tender Weber How-To BBQ Champion Harry Soo SlapYoDaddyBBQ.com

everybody's heritability barbecue the YouTube channel that teaches you how to master barbecue so you can spread barbecue love I have over 10 brisket videos showing you how to cook brisket so many different ways from hot and fast the low and slow using injections using different marks using different rubs and different techniques in today's episode I'm answering a viewer request someone asked me Harry is it possible for me to make a moist and fork tender brisket for my family where I don't have to wash the brisket and I was gonna set it aside and let it cook so that when I come home from work my brisket is ready for a brisket dinner for my family I'm glad you asked because in today's episode we're gonna show you guys how to make an ultra low and slow boys fork tender brisket this ultra low slow recipe involves just some seasonings and a brisket so here's a ginormous brisket this one is about 21 pounds and it's a prime grade brisket we're gonna cook it low and slow and we're going to put some product on it we're gonna trim it very simply and keep it completely simple so that you can execute this at home pretty easily I sharpen our knife and trim the brisket I use a sharpener color right this steel this and this is a full pack of brisket is a 2000 pound brisket Prime great from a restaurant people that I bought near my home in Los Angeles and Peggy Jean it's very important that you don't wash your meats and especially your brisket because you don't want to get all that liquid here in the back get on the perch that's cooler pathogens into anywhere near your sink because once you get into your sink and you wash your meat I'm gonna contaminate your sink and faucet the next thing you know all that pathogens will be transferred to everything in your kitchen so notice how I just pull the side packaging like so and this little purge is very toxic so just take this it toss it go ahead and dry your brisket paper towels and we're gonna keep the trim really simple on this one because it's gonna be in super low and slow cook and to tell you show you give you a scale of how big this brisket is this is a hotel pan this brisket will not even fit in a hotel pan so you can see how big this 21 pound rescued is it's a pretty big kahuna I'm gonna show you also a little hack that I'm gonna use to get this brisket onto a weber smokey mountain which is only about 18 inches wide I'm not going to do anything radical to this brisket in terms of the trim because this is for Whole meeting and we don't want to create a competition trim or create some fancy burnt ends or anything just gonna cook a basic brisket so you notice that there's gonna be some of this fat here I prefer to trim the fat off and get the silver skin off this is a prime brisket so in America we have about actually eight grades of beef the one you're probably familiar with is called prime choice and select prime mean the best this is a prime brisket so it's a top of the line below the choice and select you've got five other grades such as us standard commercial cutter can err which I you don't see in a store very often because these are used for making different beef products that beef bullion animal feed and so on so what I'm trying to do is I'm just trying to trim some excess fat from the brisket so it's big chunkier I'm good eating and trim some of the fat that's on top of the brisket because any part that has the fat when you put the seasoning on it's not going to flavor the meat with me so one tip that you want to do is you can lift the brisket up put your hand under create a little bowl like so and that allows you to get in to trim the brisket fat and a little bit of silver skin off so I prefer to trim all the fat and silver skin so that when I put my seasoning on the seasoning will be touching the meat itself instead of touching the fat because once the fat cooks and falls off your meats I'm gonna be properly seasoned we're gonna a light trim on the back also to get rid some of the fat cap because we don't need so much fat cap to insulate the meat since we're gonna cook it ready ready low and slow typically when I cook hard and fast I could normal low and slow we're going to drink we're gonna leave the fat cap on but that's one I prefer that kept a little bit off there are many different brisket techniques the hot and fast starts at 400 and then you finish it about 300 degrees the low and slow couldn't start at around 250 degrees 275 degrees and that takes about probably about maybe 8 to 12 hour cook hot and fast takes about 4 to 6 hours this one will take a long time in excess of probably 15 hours this is a ginormous brisket so I'm not sure exactly how long it'll take brisket is not like a burrito where you want to get microwave that is done in 1 minute 50 seconds it's a labor of love and I really enjoy cooking brisket because there's nothing that beats the flavor of a perfectly cooked brisket so this is all the trim I want to do on this side I'm going to flip it over and trim some of the fat cap because I don't need so much fat cap since I don't need to insulate the meat from the fire that much because I'm cooking it out to a low temperature I'm gonna start this around 225 200 degrees or so so not a big deal all we want to do is leave it in the pit you can actually leave it overnight and then kind of let it develop a crust and then after the crust has developed maybe about 8 hours later you can go ahead and just wrap it in foil no mop nothing no liquid and just pop it in the oven and let it run really really low around 200 degrees and then you know go to work come back at night and then the brisket is ready for your family so we're gonna trim some of the fat off this side here and we're gonna make it so that it's gonna be super moist and fork tender obviously this is not suitable for contests but this is not a contest brisket this is something for you to enjoy some wonderful brisket goodness in the comfort of your home okay so the brisket trim is done we're gonna trim for maximum yield here so that's a gorgeous 21 pound prime brisket which we're gonna stuff into a weber smokey mountain 18 I'm not sure you're all tacked on how to do that let's make a simple basic rub with some salt and pepper and a couple of other ingredients that I like to use you feel like the salt I like about a 60% of black pepper and about 40% of salt start a little bit heavy on a black pepper this is about half way so and the song I'm using is a diamond crystal kosher salt we're gonna add some coarse black pepper fill it all the way to the top so they eat goes beyond the halfway mark so it's a nice heaping amount of black pepper and I like to add a couple of extra ingredients they will add the celery seed you see the great extra pop and flavor makes your brisket really special probably just about about 25% of that in here and in this recipe I'm gonna add also a little bit of garlic powder I like a little bit garlic my brisket occasionally so since this is gonna be a fork tender brisket I'm gonna make it a little different add a little bit of garlic and about 1/4 part as measured here and you can put this on the brisket by hand but I find that he's easier to put it into a shaker and that way there's any left over rough you can leave your own countertop this rub is actually excellent also for making cheeseburgers and also whole cooking steaks and just around the kitchen it's got a little hint of garlic in it so for those of you who like garlic you can go ahead and follow my recipe for those of you who don't like garlic just skip it altogether it'll still be a great wrap for beef and for anything else you might want to put it on let's apply to rub mean in on the brisket as you can see this is a ginormous 21 pounds kit I can barely get it to fit on even though a large hotel pan so this is gonna be a fantastic cook we're gonna cook it for a long time which is nice and fork tender and moist I like to put it quite a lot of rub on it because we're not going to get a lot of flavor because the meat is so thick if you don't put a lot of seasoning on it since I used more pepper then I use salt you need some nice big coating in order flavor for the soft penetrate because I'm lucky cooking it out to the low and slow the salt ions will actually permeate the meat so there's no need for me to let this sit to let the flavors melt before I cook it we're just gonna put the wrap on throw it onto the pit forget about it for about oh maybe eight hours or soul development beautiful crust wrap it in foil we've known liquid Norma and then tossed it in the oven and then you get happy for another 12 hours so I think this brisket is given in size and the low temperature will go to cooking in at around 225 in the pit followed by a 200 degrees in the oven I reckon it's probably gonna be pushing maybe all 20 hours or so for 21 pounds brisket but it will be super duper delish moist and fork tender so can't wait just taste this brisket now that we put the rub on I'm gonna add another one of my secret ingredients I like to put it on the Worcestershire now a lot of people put the witches here on first to create a wet surface to put a rub on but I sometimes like to do it to reverse right now why I do this is because I want the wish to share to kind of melt the salt and melt the pepper so that we can get it into the meat and make it full flavor so this is a little bit unorthodox but this is what I do and it works both ways you can use this as schmear or you can put it on after I like to put it on after so it just me remember I told you the barbecue everything's a three-hour argument in the fistfight in a Jerry Springer role on the floor so there's nothing right and wrong about cooking you just cook with whatever method that works for you and I've done this a number of times and this is one of my blackbell secrets for winning first place us a brisket so don't tell anybody that I told you but this is what I do a little bit unorthodox little bit of a hairy isms in here and I don't do think that the things the conventional way all my life I've never been a follower I've been a leader in a professional life and also in the barbecue world I don't do things the conventional way so like so again I do a reverse I shouldn't then that's called the reverse schmear right this such a term just like a reverse here we call it Harry's reverse mirrors all right who says it never rains in Southern California so this is one of those rare nights where we get rain in Southern California but no big deal we're gonna put the brisket in letting it happy overnight actually in my Weber Smokey Mountain 18 we're gonna show you how we load a ginormous 21 power brush kit that's bigger than a large hotel pan onto a weber smokey mountain in order to get it on you need a little hack a couple of pieces of chunks of wood to prop the brisket up so that we can fit the brisket into the left and the right wing's right here so grab the brisket I put it on and cram the one end on the handle like so put the wood underneath so I think the other hand jam it right on the other side and once it cooks on you're gonna flatten out so no big deal I've cooked up to a 27 pound brisket on a weber smokey mountain so I know that this is definitely something don't you worry about the Bulge because it's going to settle down and that's how you cook a ginormous brisket on a weber smokey mountain let me put the lid on I didn't show you how to set up a weber smokey mountain because I have other videos that do that so this video I'm gonna keep it simple watch my other videos to learn how to set up and break down and clean the weber smokey mountain i threw in a couple of chunks of wood at the bottom of the hot coals we're gonna let this cook overnight and once i get the nice crust we're gonna wrap it in the morning put it in a foil can I put in the oven I'll go to work come back and have a wonderful fork tender moist brisket dinner it's a still raining and we approaching midnight I'm gonna go to sleep but before I go to sleep and leave it on overnight and give you a spray before I go put it to bed too and we're gonna let the WSM run overnight on its own the the VSM runs really well with just one vent open at the bottom and it'll pour all night long at around 225 220° and in the morning we'll pop in the oven before I go to work and have a brisket dinner by around five o'clock all right I pulled the brisket out overnight and I gotta go to work so I'm gonna wrap it really quickly there's no liquid involved at all so we're just gonna wrap it in foil and pop in the oven at 200 degrees run to work and then hopefully I'll have a wonderful fork tender moist brisket dinner when I get back my oven is at 200 degrees time to pop in the brisket and go to work whoa pause it Sunday evening and it's coming up to oh maybe about 20 hours since I started working on the ultra low and slow forked tender brisket so let's go ahead and check on our brisket and see if it's ready for dinner Ivan's been running about 200 degrees or I gosh I don't know twelve hours and let's see how the brisket looks okay looking good let's check it up just do a temperature check here it's reading about this oven is pretty accurate because the ovens were running 200 degrees for about 12 hours it feels nice and tender like really butter soft and hopefully it's fork-tender and gonna be super yummy let's give it a shot here brisket is done and so eager to try it out let's see if it's tender he's in about 20 hours or so and you might be wondering why would anyone want to cook for tender brisket there's a couple of reasons no one because the timing if you want to forget the juices that's it so if you are going to be cooking this at the dinner say on a Saturday night and then you want it for Sunday brisket dinner it's not that hard to kind of set this up after dinner around like maybe eight or nine o'clock put it in your pit let is cook overnight and in the morning on Sunday go ahead and foil it move into the oven and let it cook until it's ready for dinner on Sunday or you can do this during the week on the sunday you have dinner on a Monday that's also great a lot of that you or they wonderful they're quick so this is called a leaf adder and it's used to separate the Jew and from the oil so we can get some of the jus to get on the brisket for more moisture and flavor all right I'm gonna try to break it off my hands first see how soft that is look at that that's the point muscle or the fatty definitely really soft for care it is pork tender so yep it's definitely fork tender all right see how tender the meat is and when I squeeze it how do you see this bananas here look at some burn hands here plate so I have shredded the point here and I've shredded the flat muscle the point beautiful bare hands looks absolutely delicious I'm gonna drizzle allowing some of the alright to be amazing so there you have it we have the 21 hour or 20 plus our ultra low and slow fork tender and moist briskets and now for the taste we're gonna taste the pork tender brisket this is the muscle from the flat or the lean as you call in Texas you taste here Davina's you that was absolutely delicious the flat that's been shredded so that is for tender and little smoky it's a not overly smoky super tender and a great texture still with these little strands of beef let me try the burnt ends now the burnt ends from the point it's a little fattier than the flat mussel taste here wow the burn is fantastic it's salty smoky totally beefy or the complex flavor absorb the smoke absolutely delicious taste a little bit of the hickory wood and Applewood that I had in the pit on this one here so super easy I need to get another second bite of the point it's just absolutely fantastic I think I prefer the point because I would burn ends kind of guy and when I'm in the school to Texas Tech remember even out for brisket in Lubbock Texas I would order the fatty which is the point and the burnt ends I would seldom order daleney if I can find it but either way all brisket in Texas is gonna be really good again you might ask why would anyone want to cook a brisket for 20 or hours because you can I guess so it's a completely different style of cooking brisket than the traditional competition and backyard way I have already 10 videos that I show you how to cook it hot and fast low and slow of course you know the Tamara shaking because as usual mr. Bean's he's been jumping on me all the time that he sent us that it's about time for him to get some flat at some point we wanna point out of flat Chris means say stay ok alright we go so beans is trying out the flat which is the lean so I'm gonna let beans try now the point ultra low and slow okay bite right you want more should I give you more stay stay there we go okay so you're there you have it a 21-hour 20-plus our low and slow fork tender moist brisket so this concludes another episode from hairy here in los angeles i hope you enjoyed this video as much as I had fun making it now for those of you before you said meat was and say that this is the wrong way to cook brisket okay I know there's many different ways to cook brisket this is just one of the many ways I can other videos out there that show you how to cook brisket in every conceivable fashion in my head yeah at least another 10 more different ways to cook brisket so I'll be posting those videos in the future so please like subscribe and share until the next video we'll see [Music] you

Channel: Harry Soo

Views: 266,082

Rating: 4.8451142 out of 5

Keywords: How-to, how to cook, recipes, food, cooking, recipe, meat, smoking, smoked, smoker, tasty, charcoal, smoke, brisket, texas, bbq brisket, low slow, barbecue, texas brisket, ultra low temp, fork tender, moist, how-to, beef brisket, weber, smokey mountain, harry soo, competition brisket, weber smokey mountain, how to grill, pitmaster, big green egg, mukbang, offset smoker, weber grill, pitmasters, bbq pitmasters, smoked brisket, how to bbq right, food network, how to smoke a brisket

Id: QavVUpbV8ek

Length: 20min 27sec (1227 seconds)

Published: Fri Feb 15 2019