Wagyu Brisket w T-ROY, Baby Back Maniac, Aimem Claimem, Whats New BBQ, Harry, SlapYoDaddyBBQ.com

hey folks is Harry come to Liberty barbecue I'm in Dallas this morning I'm gonna be heading out to cook with some mama youtuber friends we're gonna be cooking hot and fast briskets we're doing a select choice and a prime we're also gonna do a snake a little farm Wagyu we're gonna cook him up hot and fast share the results with all the attendees and show you all the tips and tricks cooking hot and fast brisket in Dallas Texas [Music] thanks for hosting hosting us and all our barbecue friends hey morning guys mmm blame em right Amen Clem and Troy Kenneth good to see you guys so thanks for coming by my call time was 3 a.m. which is 1:00 a.m. la time and I've been cooking with junior urias he was the winner of the pit master in 2014 and be cooking a whole hog since Friday 24-hour whole hog by if I start slurring and talking incoherently at least you know why this is the famous set he's gone out of gear man I feel I feel so under power I only have a cellphone you guys need fancy gear phone you have a fancy equipment fancy given you have fancy equipment no okay so I am I won't have a galaxy eight and I feel like I'm under gun and under man here when my phone grows up he wants to be one of these things this is the really good one that you see all those youtubers on internet right super duper quality camera so we got a 22 got a guru ketil's wow you got it you get them all yeah you buy stuff you weber or something this is so nice man you Justin you really know how to keep you equipment clean this is like Christine stuff usually you know my my gear is kind of grungy you know I bet you inside is also clean right see ivory in spec sorry yeah it's all clean so a nice equipment are you classic yeah brisket and then you've got something Zenta t'v what you would do that may not be so the only thing that's not representing what I do is that the ejection we're not good inject right so because we the idea is that we wanted to kind of give the audience a sense of different brisket cooking styles contrast the pros and cons the the characteristics of how a hot and fast brisket differs from a traditional say low and slow there are about six or seven different brisket cooking techniques and everybody's got their own favorite just like you know somebody else he was the best car I mean you some people say it's a pickup some people say it's a convertible some people say it's a minivan it's the same thing everything I tell you today is a three-hour argument and we can sit here and have a debate and fistfight rolled on the ground like Jerry Springer my pit master friends because we are very passionate about how we feel but what I've learned over the time is that one thing at least you learn from me today is that when somebody asks you what's the best way to cook brisket there is really no such thing that's the best way there's only best ways to cook brisket and some methods are preferred and some methods yield more consistent result so what's trending in America today on the competition circuit is edgy cooking on arrest so hard and fast brisket is very simple essentially you cook the brisket and a higher starting temperature and then after you reach a stage where the crust or the bark on the briskets form you basically wrap it and then you cook at a slightly lower temperature some people like to start at 400 and then cook it in the foil face at 300 some people like 375 to start and then finish at around 275 some people like 350 to start and finish around 250 so that's a whole slew of those methods and also combinations of methods so you have the people who do the hybrids they do the hybrids start hot and fast in a movie to 275 and any go low and slow to 200 so the Bristol key to cooking brisket is essentially getting flavor getting the the cross to set because the flavor on a brisket is contained not on its on a surface so the key is setting the cross fast and the crust once is set you have created thousands of new flavor compounds on the surface so you've maximized a fail potential to brisket what you need to do then is you need to basically convert the collagen into something that is moist and tender called gelatin so once you understand the collagen to gelatine conversion then you realize that you need to do that using three components time temperature and humidity that's why I personally like to for my biscuits you can do a backyard tree where you trim less all like for me I'm a competitor so the objectives of a backyard are different than that of a competitor if you are a backyard a'right you're interested in yield because you're poker buddies want to be fed but as a competitor I'm not interested in yield I'm interested in basically getting the best possible six slices and burnt ends you guys know what burnt ends right burnt ends are the point part of the brisket that's been cooked to perfection and he melts in your mouth like beef heaven so in order for you to get good burnt ends you need good crust and the trim for a backyard brisket is less severe than the trim for a competition brisket we have got a Philly got a do burners if you guys want to come brisket show you guys how to do compress kit and we're gonna to come on all four we're gonna do a select a choice a prime and then a Wagyu the audience isn't aware of what the difference is is essentially cows in America are graded do you guys know how many grades there are no there's not three grades that's like seven or eight grades anybody quiz time what the greats of beef in America know where you is that is the top of cow so they Sadducees within the cow and the great OB right so the type of cow could be a steer call it Angus steer right it could be a long horn it could be a Wagyu could be a Certified Angus so what happens here is that when you have grades of beef in America there's seven or eight greater beef the one that you remember is through P CS prime choice and select below that you have canner cutter commercial and so on which you don't see those are used to make bullion and and and pet food but for the most part most people are familiar with pcs prime is the highest followed by choice followed by select so today we're gonna you know kill you guys with all three prime choice select and on top of that we're gonna up the game we got a snake River farms Wagyu here it's a Wagyu black this is the same one IQ for contest I'm gonna show you guys how we prep it and cook it hotter fast on a number of smokers including the Weber 22 and any of the other smokers that justin has in his backyard we're gonna fire them all out here you can have a good time before I catch my flight tonight maybe someday that could happen I don't know we'll we'll see there would be just fun to do that with and I don't know I don't know if I could ever happened but but it's a great thought I don't know this is something we I like to think about from time to time anyways hey guys welcome back to baby back maniac my name is Justin and I just want to tell you like when I started in barbecue I was really into this show called BBQ pitmasters and it was the characters on the show that made it really work for me I feel like I learned a lot but there was just one character named Harry sue the thing that I liked about him was he just seemed like a normal guy and it made barbecue accessible because it's just like like some day there was probably he seemed like the type of guy that someday I could barbecue with and just hang out with and I don't know it'll probably never happen I have seen many many cookers around the world in my travels and by far this has got to be the Big Kahuna I had never seen a 22 with such a big dial either the owner must be blind because he can't see the temperature or he has a big ego why would you have such a big I've got a pool I do a lot of swimming in the pool floating around and it gets hot cooking all this stuff down in Texas summer so I've got to be able to see what my pits doing what my whatever smoky mountains doing okay so that's where I got that big dog when I'm out in the pool I can easily see what so how far you from the pit because this is one hell of a big dog the big ass now ba ba D you know I need to get one of these things you know so maybe maybe when you're not watching on screw adjustable too so I've actually got it adjusted so that it's reading great level but I'm probably 50 60 70 feet away so now you have it folks so T Roy cooks right he's a youtuber with a lot of followers and I subscribe to his channel so you guys should subscribe to a lots of great content and he's the man with the BA D the big ass down I'm gonna give my for youtubers some outline on what to do and we're gonna use some feel that's hot so we be using kingster professional we have a choice of different kind of charcoal but we are needing BTU today BTU is a reference to heat so we're gonna load it up with some hot BTU professional Kingsford three kids will be hot and fast in a twenty two and not only are we going to use the professional briquette we have systems this is automated blower system by a company called barbecue guru and it's basically a temperature control mechanism that blows air in and it has a temperature probe that will sense the temperature and shut off air when he reaches temperature we're gonna shoot to 400 today so he did a good job loading the briquettes I think we need a little bit more I don't wanna run a few you know I'm one of those process efficient and cost-efficient cooks I'm cheap and lazy so I don't want to load my pit twice so we we stack it up and it's good for Bali uh six me five-hour burn their should be perfect and I will show you guys how we do the minion method if you don't mind if you can make a glow crater in the middle the gently move the baguettes aside this is technique is popularized by a person in a gym minion he kind of kind of popularized the minion method the old method originally had a coffee can in the middle where you create a little cavity like a volcano crater you put your hot coals in the middle but you can just say well approximate the minion method by moving the coals around to create a little volcano crater in order for us to get up to 400° we're gonna fill one whole charcoal chimney briquettes to get it up to temp so this is about 40 briquettes so we're gonna light up the 40 briquettes we're gonna dump it in here shut it down and we should be able to get up to 400 degrees Fahrenheit to cook on and fast the hot and fast method goes through two stages right the first stage essentially is to get the brisket to do the puff stage the puff stage will allow it to have a lot of crust and we're gonna have to wrap in foil and then continue to cook to convert the collagen to gelatin to make the brisket nice and tender so we're gonna start the pit now because I'll put Chuck see I forgot to ask my host here hey Justin what are we supposed to do in terms of starting on the pit give a plot to my friends in Weber the Weber products is even better right I'm sorry shameless plug for our friends who keep us going in all our expensive barbecue pursuits when you feel your charcoal briquettes it's always wise to do it over a surface like this so we put the chimney right on the coals and give a little bit more if you can get it all the way to the top are we lighting it in the middle step away and then put the briquettes so maybe over 5 10 minutes you light up charcoal in the eye yeah isn't one coming up soon right for the July two-for-one special at Lowe's and Home Depot right we have a 788 for 2 packs in a Los Angeles 788 so it's really good deal I think they're really smart because I think the olfactory sense they say they'll factor since the sense of smell is one most associated with memories and so I by putting Kingsford on sale around these family holidays they're associating their products with all these everybody's childhood you know so you hear that a lot of people like that smell it Kings burger reminds me when I was a key so that's what I think I think it's a really smart marketing thing to put their stuff on sale every every you know Memorial Day fourth of July so people associate it with them for the rest of their life we're gonna explain how we set it up on a web or Smokey Mountain 22 we have the Kohl's fully lit you notice that what is missing the water pan is missing here because we're gonna clean hot and fast we have the top grade we're gonna use to put the brisket on and we're gonna have the fire at the bottom we should be able to get up to 400 degrees I'm gonna put the lid back on here and they're gonna run the control unit which is the blower system the blower attachments goes down here and if everything goes well we should be able to crack this puppy up to about 400 degrees Fahrenheit to get the brisket through the first stage we just create crust on the meat itself hey guys james here from unclean smokers I'm going to alright so the reason we're using the the Guru is to help get this weber smokey mountain up to the high temps that were wanting and what happens on the controller there's a thermal couple that we're going to attach to the great to read the top of the grate and when we said that the temperature that we're shooting for what's gonna happen is as it reads that temp that it's going to puff air out of this into the bottom of the weber smokey mountain to to get that you know to stoke it and get it up for the temp we want so we got to make sure that we get this attached we'll get it hooked up and get the temps attached so here's the brain of the GU and we're gonna get this plugged in get it turned on we're going to attach the lower so it's got the no plugs down at the bottom and then we have there's one probe for the pit and then one probe for the food temperature and so we're gonna get this set you're going to set this at 400 degrees and we're good to go so we'll take the she doesn't create that oh why and Michael's of it so we'll plug it in here at the bottom to the pit probe and it should start reading the pit temp pal so we're at 199 degrees right now we have four briskets lined up here which my youtuber friends will be cooking we're starting on the right hand side this is a select brisket which is the lower grade of brisket among the three we have a select followed by a choice brisket here this is the angus choice followed by a prime and then the last one on the left is the expensive one this is from the folks at stake River farms I'll give a shout-out to them as my sponsor this is a stink river from Black & Thank You Versailles two kinds a gold and a black I honestly prefer the black for competition because it's got the right amount of flavor it doesn't have the excessive sometimes marbling that the gold has but you know again that's another 3-hour fistfight in argument some teams who are winning on a competition circuit swear by the gold I've used the black to to great result I cooked the black in Texas and it was good enough a reserve champion so that works for me also the black is a little bit less expensive than the gold so there you have it we have four briskets here from left to right Wagyu prime choice and select which my YouTube friends will be cooking here to show you guys a hot and fast brisket in Justin babyback maniacs backyard I take one trimming brisket action and we're gonna go through trimming up these briskets for the hot and fast method that he's gonna walk us we're gonna trim for biscuits today i'm gonna show kenneth how to trim a brisket so canon has remove they'll package in front of brisket so this is known as a packer brisket it comes with two muscles intact so you've heard the muscle called the burn end and we have another muscle here called the flat when the two muscles are intact is sold together and this sits on the chest of a cow so this brisket here sits now on the right hand side so this is the right brisket there's also a left brisket and a right brisket the first thing you want to do when you buy a pack of brisket is you need to know how to pick it so in this case Justin's done the job for us he's picked us 14 pound Packer briskets which will match the size of this one here because we wanted it to be an even shootout among the four crates of meat so we bought all of them about the same size I'm gonna show you how to trim this so the first thing we want to do Kenneth is the you notice there's a fat seam here just in the back cap so we want to make bit take this part off okay and I'll stop mine up so I can follow you along and kind of give you some pointers and we can see we can do a see as you go so as I to admit we have one camera on him and whatever of me that way we will be able to see how we get through different parts of the trim and I'll talk you through it and I'll do it and then Hannibal also do it this is the prime brisket here and we're gonna remove all the fat like so are you trimming a competition so we are gonna be trimming we're gonna be trimming competition style because it's faster that way we focus on not the yield but on the speed of cook because we're gonna try to cook these briskets in about four hours four and a half hours so we're gonna what I'm gonna do is removing them removing the silver skin and removing all the excess fat on the surface so Kenneth if you can do the same with me let's trim off the little say whiskey in here now the silver skin usually kind of burns off about a hundred forty degrees but you know if your first eaters like me you want to trim off all the silver skin because when you apply the product itself it's gonna end up on the fat and I prefer that the rough ends up on the protein itself so we trim off all the silver skin like so get it off so marbling equals fat equals flavor so you're gonna get a lot more flavor from a brisket that's very very marbled now what I'm doing now is I'm taking the fat off the muscle here this is called a point muscle when you go in order brisket in text in the Texas restaurant and then you go up to the serving line the v-cut is gonna ask you sir ma'am would you like fatty or lead this is the fatty this is the lean on this side trim it to size here and because I want burnt ends on both sides I'm gonna flip it over like so fit the backside I'm gonna kind of catch up here but it's okay we'll just keep going on this one here and absolutely gorgeous Oh Justin okay so go to Costco t-tell could briskets here how much is a pound 323 Wow that's the radius dealer well I guess Texas is beef country right I think statistically in the United States you have more hits of cattle in Texas than any other state if you look at all the states going down the middle of the United States I think Texas you step kind of like a two-to-one in terms of number hits of cattle here we have a much harder time getting tried to tri-tip is the the bottom sirloin it's a cut of meat that's very popular in California we do a lot of Santa Maria's alternative all right so let me point the camera to one attention here so when you trim a brisket you trim using the visual cue looking at a brisket you also need to trim by a tactile feel on your fingers so I noticed immediately when I trim this there's a hot spot here there's a ligament here then you want to put a camera close by you can see there's a ligament right here okay okay all right okay so what we want to do is we want to trim the ligament out because it's not good eating so right here I'm going to it's hard I'm gonna let Kenneth touch it a little like a little bigger man running into the side here so I just trim it off so when you're trimming briskets always trim visually also trim using feel to make sure that you can get all the hard parts that are not good eating off the brisket you don't have to do this for your poker buddies but if you are in a competition every piece matters because the jitters are gonna take one bite and that's all they're gonna do if you don't blow them away one bite you're not gonna be able to win the contest on that day too we're gonna show you guys how we cheaper competition so you notice how I have trimmed up all of the fat here I've came up all the fat here so what we gonna do is we're gonna get beautiful burnt ends from this part here because I trimmed off the fat on both legs I'm gonna get bark on this side I'm gonna back to get bark on this side and what's happening is on this brisket here I mean I need to get some flat slices like so because I'm not going to use all the brisket I'm gonna remove the parts I don't need so the cook runs a lot faster so you know these little triangular shape right here right the greens are running this way so I'm trimming going this way like this I only need six slice six perfect size from here I'm not concerned about this part so this part really needs to come off so and then this triangle on the end I'm not gonna be able to get good slices from the end this end piece comes off like so all right and this piece here I may have an overhang I don't need this piece here so this is a very radical trim I don't recommend you treatments for your backyard because you lose so much yield but your cooking competition you're not concerned about you check so this is the final treatment of brisket this piece from here from the top flat parts portion comes off this piece from the corner for the flag comes off and this corner in peace also comes off so now I'm gonna be able to get beautiful contest slices here I'm gonna be able to generate beautiful cubes of burdens from the point muscle and this is gonna be so morsels of beef heaven to trim so much away and toss away so much expensive meat a walk you black like this will run you with shipping parties just over two hundred dollars and I'm a question I always get asked by people is that hey Harry why should I pay $200 for brisket when I can buy a brisket for maybe 40 50 dollars is it worth four times is it four times better obviously the answer is no because of the law of diminishing marginal returns it doesn't mean you're paying something four times that it will be four times better I think that it's probably maybe it's ten to 20% better when you are a competitor you want to have every single advantage you can when all the other teams are cooking like a snake river Wagyu you have to basically match it when I first started competing about 10 years ago on a competition circuit some of the judges were not used to this highly anxious flavor I'll walk you but it seems like the folks in the judging tent today at least on the west coast anyway the certified judges have gotten used to the fantastic flavor of the vlog use brisket so this might believe again unverified that if I cook the contest and I don't turn you to walk you it's kind of hard to kind of while the judges nowadays because everybody's cooking these meats it's great also for backyard us who want to impress someone so you have a favorite mother-in-law father-in-law you wanna impress as for your you know partner's hand this is definitely something you want to cook for there so as before you notice I'm running my knife into the fat seam here I'm worth doing is quickly severing the separating the point muscle and and the flat muscle trimming off all the fat and the marbling on this one is superb I can also feel in my hands how soft and tender this brisket is before even I cook it because that's the characteristics of Wagyu just very very marbled meat the animal itself is a crossbreed between the cow from Japan and the California merica that's why it's called American Wagyu he's a cheater Tajima cow from the prefecture in japan where the cow is race so the US breeders have selectively cross bred the Japanese black cow Tajima with american angus because the angus is much more sturdy so that Japanese cows apparently the way I heard it they don't do so well in the US conditions so they cross breaded create American Wagyu I've actually visited a Wagyu farm in Oregon to see how the Wagyu is raised and they are really well treated very good animal husbandry results in a superior product so on the back side doing the same thing trimming off all of the fat from the fat cap or the point so that I can render it to create beautiful burnt ends the knife I'm using is a 6-inch boning knife I'm using James knife and James from aiming and Clement American even claimed MP it's really sharp knife so it's nice that you get sharp knives it's hard to trim that if the knife is know if there's a knife technique you notice my hand is always behind my knife I never have my hand in front just for safety purposes I just want to mention that because some of my viewers may end up trimming the brisket and to me aggressively and you know I don't want I want you guys to finish your trim with ten fingers and you may trim you may see me trimming fairly fast but if you start off I always tell people just take your time you're not under a YouTube time timeline to trim your briskets so just take your time follow the instruction carefully and then trim it you know and your own pace now I said earlier that when you trim you have to shave me the tactile feel I have the same problem here so as soon as I cut into this piece of fat here I realized there is a ligament running here so if the camera can zoom in you can see it as a ligament right here and when you touch it is hard so this piece has to come off so you need to trim both with a visual emphasis as well as a tactile emphasis to make sure that you get all these extra hard bits off no fall the cow it's just a tough cow on this part here so this little ligament or tendon it's not gonna taste any good at all in this part off because this part is a little bit too too short so it's kind of almost criminal and cutting up a $200 a piece of meat and I'm sure Justin will enjoy making pot roast on these pieces here same idea here you notice how this piece right is laying over my point muscle so stay flat laying over the point so under here because of the point underneath the flat we're not gonna get any bark so this piece comes okay so there you have it a pile of fat here and three parts trimmed off and this snake river farm black ready for the pit for hard and fast cooking so what to do with all this beautiful beef fat and all these pieces so some restaurants what they do is they save these pieces to be ground into beef sausages so all you need to do is salt and pepper and maybe any kind of spices that you like maybe you look at garlic powder and high-end you grind all this you set my freezes and grind it in a number number ten grinder and you make me sausages so this is how a lot of restaurants make use of the yield from the brisket trimmings nothing goes to waste every every part of the cow is used so now we have a perfectly true brisket here you have all the trimmings here and this will make really really good sausage biscuits so the most important item in your barbecue arsenal is the quality of the meat we have four kinds of me we have a select choice Prime and Wagyu next thing you do we need to do is apply a good seasoning you can apply salt and pepper on your brisket they'll taste fine or you can use a product like this I brought along my championship rope and shave my YouTube friends here this rapid warming first place Gracchus reserve KCBS sirloin as well as the venture d'azyr first place brisket so it's done really well for me my rub has a few extra ingredients you typically don't find such as powder shiitake mushroom for mommy it also has things like celery seed for smoking as well as Worcestershire powder so we can apply the product on to the brisket and I'm gonna have my crew here do the same thing as we do it together so you apply it in a medium quote of wrap like so and then I'm wanna thing to know about noticeable or obviously when you apply a rock you should be applied about a foot away so that he has a nice even distribution of course because we don't stop blowing we can get this everybody so after you apply the first layer you Pat it down and then you just go back and read people the same muscle memory for another second layer and the brisket sometimes it is dry some teams like to use a schmear so what's the Schmeer Schmeer Schmeer is something like you put a layer of mustard on the meat so that the rug will stick to make a tacky surface you can use different types of schmear for example you can use a mustard you can use with sushi sauce you can use Mayo so Tana it's up to you some people you into spray water I'm just gonna apply two layers of the rough one thing you need to know when you'll buy a rub you never rub a rub down and you might be wondering why you not rub the rub because when you rub her up the rub becomes uneven so what you want to try to do is lay on the wrap very evenly and then Pat it down like a baby's bottom like that so first layer second layer so since I'm going here in baby back maniac backyard so I'm gonna say that you pat it down like a baby maniacs bottom off camera what I'll do is I'll pack his behind I'm looking forward to that all right so I don't forget the backside so this is the point do you flip it around don't forget a backside 3/4 so get both sides nice even coating we say barbecue that when you apply the rub you have to apply it very carefully because sometimes a $10,000 Grand Championship prize is separated by one too many shakes of rub or one missing shake of rub that's it you've lost the contest so when I apply it or up in the contest I take a lot of care to make sure that it's perfectly seasoned with the right amount of rock before I is that cooking James and Kenneth are gonna be seasoning the briskets here while Troy and just in both wash and up being shooters so I'm just shooting some b-roll here cutting across the line of fuel here and watching them as they apply the product on it's very important to apply the product on evenly we're doing a double Pat so double Pat means that you put one layer on Pat it down and apply the second layer exactly the first layer patty down so for long haul meats on my rubs I you'd like to use a double cap method if I'm cooking things like ribs and chicken I'll do a single Pat but that's enough for penetration a question I always get from my view to viewers is how long do you leave the wrap on how long you leave it on depends on how much salt is in a row my term I rob has about me a moderate amount of salt so at a contest my rub goes on for four hours before I cook it at home it doesn't really matter you can just put it on and just put it in the pit you'll be fine but the salt ions is a very small ion so when you put it out for four hours the salt is able to penetrate the meat better but you don't necessarily need to do that if you don't have time because when you cookie in the pit the heat from the pit activates the movement of the ions into the protein so that's another method that you can use also to make sure that your meat is adequately seasoned but cookie hundred fast today so it's gonna be crusted in about two hours we're cooking at 400 degrees in to Weber Smokey Mountains so can somebody piece the season the price choice at a $200 Wagyu please so James gonna do honors to the $200 Wagyu and get some rub on it you notice that there's toothpick sticking out of the brisket this is not a some kind of voodoo trick okay this is a trick to make sure that well actually it's my fault because I can't remember which brisket is which so what I like to do is I put a little toothpick so one toothpick means it's strike 2 is choice 3 is prime and we gave four toothpicks to the Wagyu now the two-piece I'm not gonna matter because later on I'm gonna do aid a blind test I'm gonna subject these for YouTube people to tasting brisket without telling them which is which they're gonna write their number down on the score sheet and then we'll see which brisket reigns supreme at the end of our brisket cooked today I'll piss up to 400 degrees we have trimmed and seasoned our briskets now we want to load the briskets in a pit but could be hot and fast at 400 degrees so he requires some special expertise - I'm gonna talk you through number 1 you look at a brisket right here and you notice how the brisket has puddles in it right here so what I'm gonna do is I'm gonna show you a blackbelt trick on how to eliminate puddles because when you cook the brisket hot and fast these puddles will not crust up so what we're gonna do is what I have in here is I have some good chunks we're gonna prop the brisket on the wood chunks so that I can create a dome shape and then the dome shape will allow the drain off very slowly so now we have a dome shape I mean close up right here so risk is gonna cook we've no puddling we're gonna get beautiful crust get all that flavor of the Maillard reaction together with a characterization because we're cooking at 400 degrees there's five kinds of sugars that's available in a row from fructose and sucrose maltose so what happens is you're using two actions so you're getting a Maillard reaction on your brisket to get beautiful crust you're also cooking above 275 degrees so that the sugar will caramelize so you're getting both the reaction which will allow you to pick up the brisket he's gonna lay up or late on the two chunks here you get a dome shape and this is the back table sugar we'll show you how we get the brisket to sit properly and make sure that the dome shape will allow the liquid to drain off so I'm gonna get beautiful crust all the way there's no puddling no low spots and we're not gonna get the complete area here Coverley crust which is where you want to be because your sizes or the judges come from this part here come to this part so this is brisket number three and brisket number four ready to go [Music] hey Harry I'm Justin from baby back maniac on YouTube I run a BBQ youtube site where I cook you know just basically backyard food for my friends and my family and try to make you laugh in the process I love I love different grills like that that probably is my first love is learning how to use different cookers so I have Weber's of charcoal grills I have kimonos I have a stick burner I have a pellet grill so I to me I just I just love playing with the toys I would cook anything I really enjoy the typical barbecue foods like ribs and brisket and pork butt but also you know tri-tip and short ribs and seafood and fish I should say fish and you know steaks all Pampers whatever and I just like having people over I really enjoy cooking for other people I like making memories with people my all-time favorite is pizza but I can't I can't do it as often as I need to for obvious or I want to for obvious reasons and actually that's like what got me into barbecue I don't know if I told you this or not but I started in barbecue back right after my wife and I got married we were trying to get out of debt and so we're doing that I don't know you know who Dave Ramsey is yes his program and I was doing the Atkins diet and so what that ended up was trying to find cheap meats that were low carb and that's how I ended up barbecuing so that's that's where all this started for me my family makes me very happy I really really enjoy spending time with my friends like stuff like this when we get together and hang out and make moves together and that's I'm a very sentimental person so stuff like this means a lot to me all right why would you brother thank you I'm not too worried cooks I've got a cooking channel on YouTube been like 7 years I'm based out of Austin Texas so I do a lot of barbecue I originally grew up in Louisiana so to also do a lot of Cajun type dishes and just Southern cuisine in general and I really have my channel set up so that I can teach people how to cook great meals at home that's my whole purpose fans have it so I have a lot I'm actually going five girls seven girls something like that but dumb weber kettle is very versatile a lot of attachments but a lot on that thing my favorite the barbecue has to be there I said I've got a yoga what you talk that I use and I've also gotta come out of Joe which I occasionally use I'm not using the offset my preferred cooker is the weber smokey now for smoking being a Texas dude a lot of brisket Dalila pork ribs I've come I've come a long way since I started out and kind of getting them doing tri-tip and Konya and stuff like that as well but I also cooked not just outside I cook inside in my kitchen I make a lot of like shrimp etouffee is Gumbo's show people how to make gravies biscuits and gravy or hit you know I'll tell you what some smoked pulled pork in some no gravy over biscuits you give that a try this good stuff you get a nice about two inch thick rear bar and do a reverse sear on it seared at the end and that's that's my favorite I have to have you know salads they could tear that gets to death family family and also sharing with my knowledge is with my fans and trying to make them better cooks in their own homes for their families that's what I love doing excellent tea Roy thanks for taking the time alright oh man my new barbecue youtube rub brother and hopefully will continue to join together you know journeys together thanks man want to sign your own that's funny no I just got teased when wet listen the first time I signed my autograph on my own picture there's two extra one is going to ballistic BBQ there's losing your neck of the woods the other one is going to his workout partner who is having his competition partner who is having a it couldn't be here yeah alright song change my youtube channel is a man climbing smoker I'm out of race in Austin Texas currently live in Kyle Texas just south of Austin my favorite if I had to pick one right now from the ones that I use is my Weber Smokey Mountains I have four of them to Weber kettles Trager and a big girl cooker I like the Weber Kettle just because I could cook massive amounts of food on it I could set it and feel comfortable that the temple you know how would it be consistent so if I had to pick one of the ones that I have right now I would pick my Weber or some loves barbecue and Mexican those two are probably my my two favorite being born and raised in Texas you know barbecue just in our blood and you know that's those two would be my top two favorite two to eaten cut I'm gonna go with the ribs and and you know I just I just love cooking ribs I cook them probably every single weekend and that's probably one of my favorite things stuff doing stuff like this hanging out friends and family and just kick it back cooking and just having a good time just being around people that are genuine and that I care about if I have those people in my life and I'm able to spend time with them I'm good alright thanks a lot you my barbecue brother thanks my name is Kenneth with what's new barbecue and I'm from Princeton Texas born and raised in Dallas though so I've been local to Dallas since I grew up from a little kid right now my Arsenal pretty much consists of an offset smoker I've got a pit barrel cooker a barrel house cooker and ugly drone smoker and a 22 inch Weber Kettle my favorite thing to cook his ribs and but that's that's really what I enjoy doing you can get a quick turnaround with ribs and pork butt versus brisket I love Nick and brisket too but if you're at home and you just want a quick barbecue those are my go-to my favorite dishes to cook and eat necessarily my favorite dish to eat would probably be chicken-fried steak and mashed potatoes my favorite dish to cook would be some really good smoked chicken spaghetti just doing what I do barbecuing with my friends enjoying my family and making memories super Thank You BBQ brother thank you all right checking on the fire and do a little taste test here says he's ready make sure the rice is soft taste one on this side here yeah it's crunchiness of the crust which is good and that's actually highly sought after vehicle fire so pretty this year we made it on the fly with some tomatoes and olives and a jar of Texas sauce all right cool we'll take it off you'll take it off put it we have the briskets here and we need to rotate them a quarter turn and then spritz them rotate it beautiful so we're running behind schedule because the pit isn't hot enough I was hoping to cross in two and a half hours but how long almost three hours okay all right so next one here is a big-titty quarter turn clockwise alright cinema verite right away the cinema cameras in the picture okay really sweaty and hot pants on the pants off okay so who wants to watch tear I jump in the pool no pants okay just click click click click more likes and then he'll he'll do that for you right more likes more like I tried try we'll jump in the pool t alright we'll jump in the pool they okay what happens when you have all the youtubers here holding the firepower heavy-duty firepower rock and roll man I feel like a gun I'm the only guy with a galaxy 8 here yeah we all need to that are using the phone these guys I use some heavy heavy duty firepower here we always good to what do we have eat ribs brisket yeah and we also have the stick oh alright for good mental extra pop at the end we have we'll call it contestant 1 contestant 2 and contestant 3 and we have four pieces for four judges and slappy that is going to be the tiebreaker so should there be a tie I will decide which we team wins by a fistfight or arm-wrestle we grab a piece cut up the four briskets and they're just numbered so we have the Select choice Prime and Wagyu mixed here in the Pao I have both the burn end version and then the flat version so everybody gets a chance to eat one from each side they all look pretty good a nice deep smoke ring quite tender and we'll see if this group of four youtubers like the select they might like the choice perhaps the prime or the Wagyu stay tuned to find out [Music]

Channel: Harry Soo

Views: 230,119

Rating: 4.886107 out of 5

Keywords: troy cooks, aimem claimem, whats new bbq, slap yo daddy, baby back maniac, brisket, bbq brisket, Prime brisket, Angus brisket, choice brisket, select brisket, hot and fast, hot and fast brisket, weber smokey mountain, wsm 22, harry soo, justin wallraven, james pavia, troy smith, kenneth cunningham, t-roy cooks, wagyu, restoring cast iron skillet, 18in charcoal grill family chef, bbq, how to, barbecue, meat, texas, recipe, cooking, food

Id: 8gAXqos-aHE

Length: 47min 50sec (2870 seconds)

Published: Fri Jun 29 2018