Part #1 Texas Brisket Snow’s BBQ Style | BBQ Champion Harry Soo SlapYoDaddyBBQ.com

hey everybody it's harry from super daddy barbecue the youtube channel that teaches you how to master barbecue so you could spread barbecue love that's a very special barbecue restaurant in lexington texas called snow's barbecue you may have heard of it they are only open on saturdays just once a week lines start at 5 00 am and by the time they open at 8 00 am there is a long line and all the meat is sold out in just a couple of hours i have actually tried to eat at that restaurant three times over the years and failed the famed pit master tootsie dominus and the owner kerry are the ones who run that restaurant once a week because tootsie is actually a custodian manager in the school system and kerry the owner works in real estate and also works in the energy industry so every saturday they open their restaurants in lexington texas lexington is about an hour east of austin so to give you an idea where that is i have tried three times to eat there because that restaurant was voted first best restaurant among 50 in the prestigious texas monthly magazine twice in a row and these rankings come out every four years or so so what's a pit master who is being spurned three times you go to either tutsi's place gonna have to do i'm just gonna have to cook some texas style tootsie barbecue in my backyard in los angeles because it's about 1500 mile drive probably 24 hours to get to lexington texas so the next best thing i can do is pay homage to tootsie and carrie and all the crew at snow's bbq and create a little bit of snow's barbecue magic in my backyard in california using some of tootsie's techniques and tips using her special mop with vinegar and butter and onion and cook it using good old texas style post oak wood [Music] [Music] wow part of the secret to tootsie's special barbecue is her wonderful mop i'm gonna recreate it here we're gonna saute one onion until it's translucent and we'll add another five ingredients for a six ingredient mark which i'm going to show you here once the onions are cooked and kind of translucent add one stick of butter after the butter has melted add about a half cup of vinegar white vinegar is fine add a half cup of worcestershire one tablespoon of some dry mustard bring up to a simmer let's now add two cups of water to the onion one stick of butter half cup worcestershire half cup of vinegar and one tablespoon of dry mustard and that completes the mop make as much as you need to cook and uh it's gonna be a wonderful mop on a bunch of different things including brisket chicken some pork steak as well as some good old-fashioned spare ribs many of you who have seen my 300 videos including 40 plus brisket videos how to cook brisket you see me trim brisket many many different ways today i'm going to show you guys sort of the simplest way which is sort of a backyard slash restaurant trim where you're trimming for yield this is not going to be a competition trim because we're going to try to cook it and emulate what tootsie would be trimming in her snow barbecue restaurant very important thing is you want to make sure that you remove the packaging and do not wash your brisket just toss it in the trash the packaging because it's got a lot of toxins in it if you are wondering why i never wash my knee please check out the links in the description description where i show you some of the usda links that describe why it's not a good idea to wash your brisket in the sink this is the liquid called the purge in the cryovac bag and this is not very very toxic so you want to get rid of this very carefully in the trash go ahead and towel dry your brisket this one is a 22 pound prime brisket and i was uh lucky to find it at costco because uh with the kobe pandemic it's been really hard to find prime grade briskets in los angeles but when i cook briskets it's nice to be able to get the highest grade that you can find we're going to do a very light trim on this brisket and not worry about trying to trim the competition style like you've seen in my many many brisket style videos we're going to cook it through to texas style as tootsie only uses kosher salt and black pepper coarse grain and we can do just that here's the brisket this is a prime grape brisket i told you guys many times in the usa seven grades of brisket the one that you're familiar with is called prime choice and select and there's actually five grades underneath that such as a utility camera cutter and so on but we don't worry about those if you're wondering what knife i'm using i'm using a boning knife this is a dell strong shogun series only knife it's absolutely super super duper sharp if you're interested in these kinds of knives please go ahead and check out my amazon store link in the video description i'm going to do now is trim off some of the surface fat that's the silver skin sitting on top here to get at the fascia so i'm going to trim some of this fat off because the wrap is not going to be able to adhere to the meat if the fat and the silver skin is in place for those of you who ask me what is a silver skin it's just that that little kind of white membrane or translucent membrane that sits between this part and the meat so you can see if we can pull the camera closer for those who are asking what fascia is that's kind of like the fascia the white part here you can see the meat here and fly fascia and then the the fat sits on top of the fascia which is kind of like the membrane and you also have fascia in your human body on your briskets you're going to see a little bit of discoloration here there is nothing wrong with the meat this is because when the carcass were fabricated at the production plant they rinse it down with very hot water and some of the hot water sometimes scalds the meat you can leave it on if you like but i like to trim it off here's the scalded side and here is the meat side as i'm trimming you want to put your hand underneath the brisket to boil it a little bit so it's easier to trim off the fat rather than trimming it while it's flat if you have a little bit of fast here left don't worry too much about it you just want to get enough of the fat off so that when you put your salt and pepper on the seasonings will be able to touch the meat you're done with this side on the fat cap side you don't need to trim too much you want to just remove any kind of excess fat because uh some of those these kinds of briskets the fat cap is really really thick it could be up to an inch sometimes an inch and a quarter thick i like to take it down a little bit to about a half inch or a quarter inch if i can remember all this fat will drip in your pit and uh if you're the person cleaning out your own pit the less oil that's going to be dripping is going to be better you only need a very thin layer of fat to protect it from the fire i'm gonna be cooking this in not an offset because i do not have an offset tutsi cooks her barbecue in these kinds of pits that are 36 inches tall and uh these are known as what we call direct heat bits where she burns down post oak wood takes the embers and then puts it at the bottom of the pit and uh i heard that these pits were custom built for her and carry the owner built it to her specification because she wanted it to be exactly 30 inches high since they have so many customers they've also had to put in two ginormous offset smokers and for some of my friends who have been there i spoke to my buddy james pavia from amen and clayman barbecue he actually went and shot an episode of him tasting snow's bbq and he tells me that they have two ginormous offset pits so they use offset as well as a direct heat pit about 30 inches high and if you want to go to eat at snows you have to hurry because lines start at 5am and they're literally sold out in a couple of hours they start the whole cooking process on friday night which is kind of something i'm going to replicate because coincidentally it's saturday night and they kind of get the meat on around 8 p.m so guess what time is it now it's the friday after work and i'm trimming meat i've uh set up the pit to burn post oak with some charcoal and that's the closest thing i can get to an offset because i don't have an offset smoker or not do i have a direct fire pit that's 30 inches high because i live in socal we're having crazy fires right now there's approximately 500 fires burning so you know the fire department doesn't appreciate people having open fires in their backyard so you're not allowed to do that okay so that's about the trim i'm going to be doing on the back here i'm feeling the fat here whenever it feels hard and thick i like to trim it off more you don't want to trim too much because you're going to have the fat protect the meat itself from drying out we're going to cook it at a nice low and slow temperature i'm going to be shooting for between 225 to 265-ish and cookie for a long long time get that beautiful texas style bark and then we could do going to do a wrap now to see uh wraps with foil so i'm just going to follow exactly what she does perfect foil we're going to constantly baste the brisket using the mug we made to keep it nice and moist we're going to stay true to tradition to tootsie and i'll do the good old texas style rub half half salt and half red black pepper on my other videos you see me do my little riff of texas style rub but this one we're gonna stay true to tootsie so no white pepper no celery seeds this is going to follow exactly her recipe which is half and half here so to help the rub stick better i'm just going to put a little bit of mustard to create a tacky surface this is optional but my brisket is very dry so i prefer to give it a little smear so that the rub will stick nicely without falling off and you want a very very nice thick layer of smp on your snow style texas brisket just pure texas flavors just salt and pepper post oak good technique good draft keeping the brisket moist with a butter onion worcestershire vinegar mustard dried powder mustard mop and you are on your way to snow's style brisket perfection i had a chance to meet tootsie in kansas city also during the kcbs hall of fame awards in 2019 had a chance to meet my uh hero in person and she's just such a sweet sweet lady you cannot believe with her vitality and vigor she's in her mid 80s i wish i would be half as energetic as her if i live to be 85 and she does this every friday and saturday night after putting in long hours working as a custodian manager in the school district near lexington texas i like to lay on the rock very very thick because this is a 22 pound brisket it's gonna take a lot of seasoning a lot of love slow cooking to tease that wonderful post oak texas style brisket flavor out of this prime brisket okay to tell you how much rub i use that's about how much drop so this is quite a lot of rub for a 22 pound brisket when you're at home please adjust your rug quantity accordingly i'm going to show you guys how thick this wrap is close up so you can see it's thick enough to cover the base layer at the bottom so it becomes opaque that kind of tells you the amount of rub i used on this 22 pound brisket i'll beat this come up to temp i'm at about 270 degrees we're going to put a few chunks of wood to prop up the brisket i'm showing you guys why and wait the brisket will drain and you can get a absolutely wonderful crust just right on top of the wood blocks here absolutely gorgeous give it a nice mop keep it moist all right looking beautiful it's about five a.m now it's still a little bit wet get some more it's been about 11 hours it's almost there bark is beautifully crusted up we're ready for the next phase to wrap it in foil before you foil it's very important for you to confirm that the crust has set because that's where all the flavor is and you want to make sure that you do a scratch test harry square said you take your fingernail kind of gently touch the bark if the bark does not come off in your fingernail that means that the marker set you're ready to foil your brisket all right let's check out brisket for dinners we we need is the bamboo skewer you poke it right in the middle here push it in and it's very very hard so it's not ready to give yet you only want to poke right in the middle where the flat is the point is over here you don't really need to poke the point because when the flat is done the point is always done so no need to poke the point always poke just a flat and this is not yet done i would say another probably hour hour and a half it's taken about 14 hours to cook this 22 pound brisket take a slice here how it looks like and you can see beautiful smoke ring super moist and tender just about drape it like that got the wonderful curve and then the pull test oh absolutely super tender i'm going to take a quick bite amazing brisket and this is a kind of restaurant style brisket so what we do is we cut off the point muscle so and so we can slice the uh i like to slice the flat into slices and then the point uh you know me i like to make cubes out of it but if you don't want to make cubes out of it i'll do both so you can see so the point muscle the the grains run typically this way so if you want to do slices from the point you go kind of this way against the grain like 90 degrees on this side here so i'll show you guys how to do point muscle using uh burning style as well as the slice style so show you guys the sliced stuff it's super hard and burning myself so that's how it looks like so that's the point muscle and that's where the burning comes from so you can slice it this way if you like i'll prefer it to the other way in the cubes to make the wonderful burn ends i'll show you an example here this is super hot you can see the small ring is a crazy smoke ring just good technique and uh mopping good feel good wood and super moist and soft and that is a burnt end version of the point i'm gonna let it cool down for a minute here before i try to taste test this thing and uh in the texas the point is called the moist the fatty and that's the part i really like and then the flat is called the lean also and this is this part here [Music] after a 14 hour cook at long last i get to try this amazingly moist and beautiful tutsi style barbecue brisket it's still piping hot so i'm gonna try not to burn myself here and you can see from here absolutely beautiful brisket smoky salty peppery all of the hallmarks of the texas style brisket we need some of the point here the burden i cut up absolutely beautiful burning mm-hmm texas style burning just that salt and pepper hits you right between the eyeballs the wonderful smoke the tender beef flavor absolutely absolutely fantastic so not that hard to do so you guys saw it from start to end salt and pepper using tutsi's mop good fire management running about 250 ish all night long using tutsi's mop and all that wonderful texas barbecue magic happens on your brisket so not rocket science i hope you guys will try my recipe and then cook it at home let me see mr beans mr beans you like some brisket he's looking at me right now so let me see if i can get him a little brisket plate okay beans ready for some brisket we're gonna serve you guys some of lexington texas tootsie style brisket we have you the flat and the point and uh moist or the lean give it a shot here okay he went for the point first gobbling down the flat and taking the plate giving me a thumbs up apparel mr beans excellent fantastic thanks for stopping by and joining me for my snow's bbq brisket episode i hope you guys found this helpful and if you guys want to recreate tutsi's wonderful flavors at home now you know how it's done we are going to go ahead and pack this up and pass the food and spread some barbecue love around i want to do a shout out to all my patreons for supporting my channel keeping the lights going and for those of you who have not checked out my patreon we offer zoom classes free q a virtual cooks we do tailgates and a whole bunch of fun stuff including q a and tech support so please go ahead check me out on patreon.com we'll see you guys in the next video [Music] you

Channel: Harry Soo

Views: 75,683

Rating: 4.931818 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, snows bbq, snows lexington, lexington bbq, tootsie, tootsie bbq, tootsie mop', bbq, barbecue

Id: wk40H7sY0fQ

Length: 21min 30sec (1290 seconds)

Published: Wed Sep 02 2020