Costco v Sams Brisket | Texas Post Oak Butcher Paper | BBQ Champion Harry Soo SlapYoDaddyBBQ.com

everybody's hairy from seven daddy BBQ the YouTube channel that you can view how to master barbecue so you can spread barbecue love I'm outside Sam's today to answer a viewer request because you guys asked me to do a Throwdown between a Sam's Club brisket and a Costco brisket I'm gonna get one from each of these discount stores go back and cook it Texas style and Post Oak using kind of a like backyard technique we're gonna taste both of those briskets and share with you guys the results to see which one will win our brisket Throwdown between Sam's and Costco alright John I really appreciate man you guys look beautiful so John the be cutter took out two briskets so they're both about the same size this is about let's say 18 pounders on both of them I gotta tell my viewers you always ask me like how you took a brisket right so you want to pick it this on the size symmetry amount of marbling so between these two like this one is beautiful because look at this relation here the white spots are more than this one so this is a better biscuit I think I'm gonna take this one pre-shave man John thanks a lot man more fat is better all right thanks John preciate it Thanks flavor absolutely right walking into Costco now getting this second brisket okay we have some fine brisket here and there before dollars a pound let's see we can pick a good one here that's best relation size symmetry and marbling let's pick this one there shape about 16 pounds [Music] let's begin by making a Texas inspired rub which is essentially salt and pepper I'm gonna spike you a little bit of garlic so we're doing a little bit of SPG thing going on here so kosher salt we have black pepper the ground white pepper will spike you a little bit of celery seed and garlic use a little bit of Worcester to kind of wet the meat I have here with me about one part of a salt about one part of pepper comprised of maybe about I don't 80% black pepper and 20% white pepper equal parts here and a little bit of celery seed and a little bit garlic you can see here not very much as much as well as little as you like the celery seed just gives it a nice kind of touch and flavor and there you have it it's a very very simple Texas style rub super easy to make and this is great for any kind of beef beef ribs brisket the salty peppery and we're all ready to go let's trim up the brisket cook it old-school Texas style do it in a sort of a backyard trim to keep it's a post oak on our Smoky Mountain show you guys a hack on how to set up a weber smokey mountain so he smoked like an offset cooker using real wood steal back your trip now on the brisket this one first one is from Sam's Club all in a half pounder this is a choice great and with some people don't stress out too much between the choice and the prime because a lot of times a choice sometimes will give you a better result in the prime it all depends on how you select the brisket the level of marbling striation you have to animal itself that will you join me in the final talk make sure you get rid of the purge so very toxic go and watch the brisket is the trash take a sniff brisket should have a little funky must detail not a lot you smell the smell of rotten eggs it means that that briskets contrast I'll don't use that to get back to school well I'm a between the biscuit let me tell you talk a little bit about something that I like to do which is aging a brisket I'm not aging this one but I have a quite a few aging videos on my channel when you have a brisket and you age it it doesn't give me a better texture and better flavor so that's something that you may want to do I cook competition using a singular farm it's already pre aged by the company so I don't need to do a lot of aging but you can actually age a brisket if you like dry here we're gonna do a backyard rib show you guys what a backup trim looks like you two moth some of the excess fat like so sharp knife I can use a 6-inch boning knife and what you want to do is get rid of all of the silver skin and the fat shirt here so that the rub will stick we're gonna trim it since you like the back yeah okay ring style restaurant trim that will be served most of the yield and give it some of this here okay and then wrap it in butcher paper so I'm not gonna do a full-blown competition recipe on this these two briskets just a test to see which biscuit tastes better you can watch my other videos at 20-plus videos not my brisket playlist you want to learn how to cook competition brisket how to cook a brisket in actually two hours and 20 minutes flu backer or even as long as they low outer low and slow about 20 hours brisket so many ways to cook a brisket i showcase all of them to you and you can pick any method you like doesn't bother me if you like it hot and fast after a little slow or just regular 250 degrees which is kind of like my preferred method I want many first-place brisket Awards in America in KCBS Team of the Year the KCBS Manchester chef category all right so to me this part here get your shape and that's pretty much all I wanted I want to show you a little bit on this side here you can see little bit oxidation here which is a brown spots this is when they wash the carcass in a factory when they prepare the animal this is not really bad I just like to trim it off so and this brisket has crazy good marbling as you can tell so this choice brisket from Sam's Club looks pretty good even though his choice you know it rivals some other primaries gets affected I didn't tell me - about about half an inch or so is that the fair you know notice it's a gash here no problemo when I cook it I just plop my fat on top that protects it so you can actually kind of patch your brisket sometimes they get too close and you don't want this part on the flat to dry out you do it like that patch right here I like to take me down to about half an inch of fat on the back side so if you want to know a little bit more about brisket Anatomy you can watch all my other videos have a lot of videos on all that I mean would brisket but on this particular episode I'm just gonna focus my attention now I'm trying to cook it let's just see which one's better since this is not really a full brisket tutorial you just meant to showcase the differences strengths the weaknesses of the Costco or Sam's brisket so this is ready to be seasoned before we throw your mom to the pit we start my post poke I'm cooking in on a never said sort of like a Texas style offsetting one down is welcome Costco is a prime just open it up and see how it bears respect to the one from Sam's Club also about 1718 [Music] windown Oh brisket a little bit Worcestershire sauce here all you needs a bit tacky surface you can use a beef concentrate any kind of mustard is fine and just make sure that whatever you use on it doesn't have any oil because the oil cut off the course generally the rule is when you smoke you want to smoke using a schmear that has no oil that wave force it might be o'clock when you're grilling you can use any oil base smear my olive oil or anything like a matte meal okay here's the rub me meat boy it on now so now get a nice big coat of the SPG exit style bro get a nice thick coat on it so and I'm eating that so about two briskets so form a nice crust flavor I usually like you to let the Rupp sit well bouts up a couple hours you know wants to list it or when I explain to all this rub on in here it's pretty fun pretty pic always shake it a wrap so you loosens it up your flight this is a big chunk of meat so you can take a lot of seasoned so we have one and a quarter of them rough for these two big biscuits so maybe about 3/4 cup per biscuit for those of you who more precise in nature you want to know how much ruff is actually used all right we have a WSM 22 and we're gonna cook it with some Post Oak here I'm gonna show you guys a shortcut we start a fire by lighting up some charcoal this one is jealous devil I'm gonna use some jealous devil charcoal to get it started using a sharp score main cooking wood from Orange County this is the patty one of my students and this is a Post Oak we're gonna use gonna cook solely just on what we're gonna use to you jealous Devils just to get started using our real gun [Music] get on about ten minutes later and you can see we can get a nice burn next oh that's the kind of fire you want nice clean smoke and you'll make sure that that's not too smoky all right go you're not airflow and you'll be all right once you get to about the fourth hour a fifth hour you want to spray with some water they were loud the crust to set more and get a nice smoke ring keep the meat moist Excel [Music] the brisket has fully crusted now it's taken about c9 hours to get to this point ready to be wrapped now I have my butcher paper here you want to set up the butcher paper about three and a half times the length of the brisket so that it'll wrap nicely I'll show you the wrapping technique I use for this particular style of cooking please get a see both one and a half times so about half way [Music] [Music] this first assess it for looks here so I took a slice from the flat one from the point this one is the one from Sam's Club the choice this is from Costco the prime so looking at the smoke ring what a to I say is at I put this at my side here so comparing the flat like so and for the point yeah I think's the time so tie on appearance so let's move on to the taste it's a tough job but somebody's do it so let me go ahead and walk my way through the taste tenderness is really good you see that I have the accordion kind of piece here so perfect tenderness the pull test take a bite from the flat seam here on this Costco line pull test when you tender right there's the flat let's take the burnt ends here so one for Costco pride Berdan alright first round so now I'm gonna go back and eating round number two the flavors are very close and I'm gonna eat the third time I've eaten my way through three rounds eating the flat from the Sam's Club and the flat from Costco as well as the burnin or the point muscle so here's my overall conclusion on the appearance it's a tie they look both pretty good the Box really good on both because we could get the same way so tie on appearance in terms of tenderness it's the same amount of tenderness both are very tender but there are some subtleties combined with the taste so the deciding score between the two or the deciding difference we know - especially the taste there are subtle differences between these two briskets both are very good eating brisket so don't get me wrong so you'll be happy with either brisket if you cook it at home but this is a test to compare which one is this side-by-side so my criteria is a little bit different long story short side by side I'll give you the conclusion but before I do that I want to disclaim that this is just one brisket from Sam's and one person from Costco this is not a big enough sample to draw any conclusions about what you should do because there's a lot of variability in the meat the kind of animal it came from some animals may be tastier so it's kind of a crapshoot but on today's test with one brisket from Costco one brisket from Sam's the winner is Costco by a slight margin and I'll tell you why the mouthfeel of the meat from the point and the flat had a better texture and more sort of subtle nuance of beefiness then the Sam's Club the Sam's Club was a good brisket don't get me wrong but side-by-side eating it the mouthfeel the anxiousness of the fat in the meat the flavor of the beef itself I give a slight edge to the Costco one if this was a score and nine was the maximum score like in a kissy kiss contest both score nine in appearance both score nine in tenderness but on the taste I would give the Costco eight nine today I will give the Sam's Club and eight today because of the subtleties I I discerned these subtleties only came became apparent when I ate it side by side and I defeated three times to be able to discern the very very tiny differences overall I have to summarize it by saying the eating experience from the Costco was just more pleasurable and side by side between the two this one when you bite into it it has just a great balance of the beef flavor coupled with the fat coupled with the bar covered with the tenderness this one was also very good but the beef flavor was not as pronounced or as pleasurable as the Costco so in today's very very limited test Costco with as I said before one test is not enough for you to reach any conclusion as to where to buy the briskets from I would submit at the end of the day is still up to the pitmaster and if you cook the two briskets the best possible professional you don't come datian way you're gonna get a really really great result from either one so long story short today Costco wins by hair 9 9 9 9 8 9 so appearance 9 taste 8 and tenderness 8 9 so there you have it took all 1415 hours so we did run this experiment but in my mind at the end of the day where would I buy my brisket I'm gonna submit to you that is still the variability of the animal from which the pectoral muscle came from in today's episode the one from the Costco cow did a little bit better than the Sam's Club hopefully that makes sense to you I had a lot of fun making this video and please keep asking these kinds of questions on my channel and I will be happy to oblige and this is a great way for me to have a lot of brisket leftovers to share with friends and family so thank you guys for coming today to watch this episode for those of you hung out to the end it kinda took a long time to kind of get to the end but you know me I'm very very thorough I want to make sure that I taste and taste and retest every thing so I can give you my honest conclusion as to what I think I know that photos are you are watching this channel you expecting B's my BBQ dog now to eat the food sorry i disappoint you this time around because beans went to spend kind of a plain night with some friends and he's playing with his buddies so tonight no beans today you just have me to keep you company so please like subscribe and share let everybody know about my channel thank you all for coming we'll see you guys in the next [Applause] [Music] you

Channel: Harry Soo

Views: 223,743

Rating: 4.8911014 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

Id: nADa1iS76G4

Length: 21min 58sec (1318 seconds)

Published: Sun Feb 16 2020