Offset Smoker FIRST COOK | Pitmaster Kenny Tran TheSmoKINGribs.com w Harry SlapYoDaddyBBQ.com
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COLLAB w Pitmaster Kenny Tran, my alumni, with his first cook (and black belt tips) on his new JJ reverse flow smoker from Texas.
Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to like, subscribe, and hit the Notification Bell for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
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How to Make Texas Barbecue
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Saddle up! This recipe for dry-rubbed brisket with a spicy dipping sauce can turn even a Yankee blue blood into a Lone Star pit-master.
Step 1: Clean the beef
Rinse the brisket under cold running water, blot it dry, and place it on a clean, flat surface.
Step 2: Prepare the rub
Prepare the dry rub by mixing the salt, chili powder, sugar, black pepper, and cumin together in a mixing bowl.
Step 3: Rub the rub
Put on your gloves and rub the spice mix on the meat, covering both sides. Cover the meat with plastic wrap and refrigerate for at least one hour.
Tip
To enhance the flavor, refrigerate the meat for up to eight hours.
Step 4: Prepare to 'cue
Oil the grill rack, and prepare the barbecue pit or smoker according to its instructions, using hickory wood chips to flavor the meat. Maintain a temperature between 200 and 250 degrees Fahrenheit.
Step 5: Smoke the meat
Put the meat in the pan, fat-side up, and place the pan in the center of the grate. Smoke the meat until tender when pierced with a fork, about six to eight hours.
Tip
Avoid opening the smoker to check on the meat too often or you'll slow down cooking.
Step 6: Cool the meat
When the meat finishes cooking, remove it from the heat, place it in a foil pan, and let it cool for 20 minutes.
Step 7: Prepare the sauce
In a medium saucepan, melt the butter over medium heat. Add the garlic, stir in the remaining ingredients, and bring to a boil. Simmer until reduced to 1 1/3 cups, about 15 minutes, stirring occasionally.
Tip
To give your sauce a smoky flavor, add some of the drippings from the brisket.
Step 8: Dig in
Place the sauce in a small serving bowl for easy sharing, thinly slice the meat across the grain, and chow down!
Did You Know?
The University of Texas at Austin's mascot is a live longhorn steer named Bevo.
Pastrami and Brisket Trimming Tips with LeRoy and Lewis
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Original publish date: 1/2/22.
Evan, Brad, and Cole share their brisket trimming tips. The staff makes a few different pastrami cuts.
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