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

Ms Tootsie doesn't mop her briskets. Only the pork steaks and chicken.

Love this three year old video. I specifically ordered a TMG Dumpster pit for that direct heat style BBQ. The cooker should arrive in April, and I can't wait to do a brisket on that beast.

I am going to have to give this a try for sure. Thank you Harry!!!!

Harry, thank you for sharing and I will give it a try!

87 and still going strong... I guess the key to a long life is working even after retirement.

Excellent video and great way to pay homage to a living legend! Mr. Beans approves 👍🤣

I may be wrong but I think snow uses select brisket 5 lb to 7lb and they cook it hot and fast

Really enjoyed your video and was pleasantly surprised how great your brisket came out without an offset. I salute you sir.

tootsie doesn't use prime grade.. just select apparently

"Line starts at 5am.." lol I was just there in Oct 2021 and we got there at 2:45am. We were 29th in line.

Harry please move to Texas

how big is that stick of butter? 1/4 lb?

My best brisket was cooked during a severe thunderstorm. Do you think 100% humidity changes the cook?

I lived in Fort Worth Texas but I was not impressed by most over priced bar-b-q restaurants from Fort Worth to Austin. I would only order pork or beef ribs, most briskets were over cooked and dry in my opinion.
I would never order any chicken as I could cook them at home. I also disliked pull pork because pork shoulder meat were always dry and tasteless. Sausage was not my favorite either.
I also refused to pay over $20 per pound for meat.

Harry my goal is to watch all of your brisket videos! I did a BBQ crawl in the Austin area for a week a few years ago and fell in love with Central Texas style BBQ. I'm making this mop tonight for my planned BBQ tomorrow. I didn't make it over to Snows. All of the places I tried were just excellent. I had my favorites just like everyone does. That said, I'm getting to the point where what I am making is pretty darn good! I agree with Mr. Beans that the point is the best. My wife likes the flat better so that is good.

Think you and T Roy need to go on a road trip and visit tootsie and taste some her amazing bbq.

Couldn't find that knife on the Amazon link.

All I want is a smoked flavor brisket with salt and pepper. I would think that mustard, onions and etc would hide those smoked flavors and block the smoke from smoking the meat, such as hickory flavors. I wouldn't use this method, unless you're not going to smoke it on a off-set smoker. Also, once you wrap it, just put it into the oven. The smoking process is done, and it's just much easier. Lots of popular BBQ places don't know what they are doing.

This looks extraordinary. I've got a brisket planned for next month that by the time I cook it, it'll have dry aged for 7 weeks. I have plans for how I want to do it, but sometime in the future I definitely want to try what you showed us cause damn thats good looking bbq.

Snows bbq uses SELECT GRADE BRISKET, cheaper for customers I heard

So you mean to tell me you do your briskets on a pellet smoker 😞

I made smoked Italian Beef sandwiches, it came out better than Al’s.

That was like 4 sticks of butter

Harry, next time you are in Texas you can drop Mr. Beans at my place and you can shoot down to Snows early in the morning.
When you're gone I'll try and get Beans to tell me all your Black Belt BBQ secrets!
My wife set up a surprise birthday tour at Snows BBQ with Kerry and Ms. Tootsie a few years back.
Had an awesome time and learned a lot.
Great tour of the place, great lunch, great trip and great memories.

Thanks as always

Devin Thomas
Mutts and Butts BBQ Crew , Prosper Texas

Mr. Beans sure loves that brisket. He deserves it

Great Cook on that Texas Brisket Mr.Soo 👌

I love this channel. You don't hold back. Appreciate it. : )

You don't inject anymore, just mop?

Can't wait to try this! Thanks Harry!

Man that looks amazing. Getting my first smoker on Friday. WSM 22”, gonna try ribs first.

Wish me luck 🤣

My question is... all this ton of good food.. what do you do with all that food? 22lbs of brisket! 😲

👍 In Austria i do this with beef cheeks, becourse prime us beef brisket is very expensive. You have already tryed ? 😊

👍😊 "a schmier" 😂, i live in the country near vienna, the people grown up there say so in dialect ... 😂

It’s a great place to eat, I live in Austin Texas it takes me bout 50 mins to get there 👍

Ms. tootsie is a very sweet lady my family grew up with her in Lexington we live right down the road her barbecue is the best I’ve ever had and I like this recipe you did awesome job Harry.

Why did your mop sauce turn white?

Pardon me if you have addressed this before. Do you ever separate the flat and the point before cooking? When I do it I roll up the point in to a roulade because one end is so fat and one end its so thin. I have actually trimmed ALL the fat off the flat to get rub on 100% of the surface. I only do this occasionally.

Thanks for this great video, Harry. On Netflix, I recently saw a program about Snow’s that featured Tootsie. You’re right, she has endless energy.

Awesome video and great technique!! Can't wait to replicate!

Harry, wonderful video.Would any of the instructions change using an electric smoker? Also, Long Live Tootsie and Snow BBQ!!

Hi Harry. Amazing work 🙏 Did you smoke this in the 22 or 18 inch Weber?

Great job as usual, I may have missed it but can you tell me which wsm that was the 18 or 22.5? Thank you

Me so hunnnnngry watching this!!!!

I actually saw a whole documentary on her, her life story & Snow's.... wooow awesome & God bless her!
I love how everyone loves her!

Winner on the Webber! Just a beautiful tribute to Tootsie.

Lmao that's a pound of butter= 4 sticks😋😋

Harry do you ever use beef broth to spray your briskets or add a little when you wrap?

Mr Soo, thanks for your great videos, insight and for paying homage to some of the greats in the BBQ world. I have heard you talk about person in L.A. who provides you your wood. Can you send me that info again. Also does that person provide you with the post oak as well?