Slap Yo Daddy Umami Brisket

[Squirrel]

Great info. I read that article a few weeks ago as someone posted it on the Great Lakes forum. I am going to gather these ingredients and give it a go. Even though the brisket Harry is using looks to be much higher quality than anything I can find outside of mail order. I've said this before, I'm not a fan of brisket. BUT - I keep trying. I'm stubborn and think some day I'm gonna love it. Thanks Harry for the info.

[Debian Dog]

WOW I never thought of using Katsuobushi in a non Asian recipe. I may have to give this a go.

Side note: It is a lot of work to make Katsuobushi (Bonito Flakes) They are smoked for 5–6 hours in one session, left to rest for one day for the condensation to rise to the surface, then fired and smoked again the next day, repeating this smoking and resting cycle 12–15 times!

[ThunderDome]

Since harry's class I've paid way more attention to tenderness as opposed to temps.

My chuckies (for instance) have drastically improved as a result.

Harry...tell them about left sided briskets (;

[chisoxjim]

No temp probe needed as I'm not a time and temperature pitmaster. That is, I do not rely on formulas. I use the most fantastic set of tools a pitmaster has: eyes and hands. you will get a much more consistent result when you cook by "feel" and "sight" instead of a probe and your watch. Y.

right fuckin' on bro.

good to see another poster who goes by experience and feel vs thermos, time, etc. Rare here.

[PitRow]

Thanks Harry for the article! Coming from a Dutch family we use Maggi on just about everything, but I've never thought to use it in a brisket, I will definitely give it a try next time!

[tenacious bee]

Gonna have to see if I can find a couple of those ingredients around here.
Would like to try this method.... Thanks

Let me know how that works out.

[Scarbelly]

Thanks for sharing the recipe Harry. I have tried several of your recipes and really enjoy them. Still trying to get into one of your classes. I am only an hour away from you but schedules keep messing up my attempts. One day.....

[smc51]

Great Site!
Thank you for sharing.

[1Cavman]

Let me know how that works out.

Yeah I know... Tough livin in a time warp

[chefrob]

good to see another poster who goes by experience and feel vs thermos, time, etc. Rare here.

can't remember the last time i used a thermo at home..........

[Debian Dog]

good to see another poster who goes by experience and feel vs thermos, time, etc. Rare here.

Probably why they call it experience Plus temp does not usually lie.

[harsoo]

Thanks Harry for the article! Coming from a Dutch family we use Maggi on just about everything, but I've never thought to use it in a brisket, I will definitely give it a try next time!

Many cultures around the world reach for Maggi as their go-to secret condiment. It's concentrated flavor in a bottle. Next time, just rub one drop on your grilled rib eye steak and you can taste the difference. Powerful stuff.

[dales133]

Where would you get the beef paste and could you substitute with marmite, Vegemite?

[Wingman]

My mom was full German and we went through allot of Maggi over the years. Good stuff!

[dales133]

Lookie what I found
ImageUploadedByTapatalk1348284190.373531.jpg