COSTCO BRISKET FLAT | Coffee Chocolate Rub | Weber SmokeFire | Champion Harry Soo SlapYoDaddyBBQ.com

everybody’s having pumps up at anybarbecue the YouTube channel thatteaches you how to master barbecue so ifwe spare barbecue love I’ve been gettinga lot of requests recently to cook abrisket flat some of you have gone toCostco and bought a flat brisket andyou’re not sure how to cook it intoday’s episode I’m going to show youguys how we cook a brisket flat so thathe stays moist and juicy we’re gonnashow you guys how to use a injection doa chocolate coffee rub a little bit ofbrown sugar here and I’ll show you guyshow to prep it so that we can get afantastic competition result cooking abrisket flat from[Applause]let’s make the coffee Rob you can startwith any rap you want I’m gonna startwith my mula first place us a beef Robthis is the department should be jealouslevel and it’s called a barbecue loverub we start with about threetablespoons off a rough like so twotablespoons of coffee I’m gonna use aNescafe and you can adjust the coffeepop it down depending what you won butmy recipe super simple it’s a three toone ratio three two and onelittle bit of cocoa powder here do thechocolate here and heaping tablespoonand now a little brown sugar to sweetenthings up this is probably you know I’mgonna guess maybe two or threetablespoons doesn’t really matter justEddie my brown sugar to make it kind ofcome together well just remember it’s athree to one super simple three partsany favorite barbecue rub two parts ofcoffee powder and then one pot ofchocolate cocoa powder mix it up makesure you break up the brown sugar heretaste taste the salty coffee chocolateall wonderful flavors combined so that’sa rough when you get the brisket out ofthe bag be very careful about the liquidin the bar back this is called the purgeis very toxic and you want to just throwthis in the trash we never wash our meatand I have links in the videodescription from some authorities as towhy you don’t want to wash your meatsever especially chicken because itcontaminates your kitchen so we’re gonnadry this up give it a trim and I’ll showyou guys how to do an injection followedby the coffee rub will trim up thebrisket flat before proceeding this is achoice great dripping off some of thefat hereand the fasciae let me get rid of someof that and again a little bit ofdiscoloration on the side that’s causedby the hot wash when the carcass isbeing fabricated at the production plantand if you want you can turn it off Iusually do this biscuit kind of scaldthe brisket off the edge here for thoseof you wondering I’m using a dowelstrong quantum knife in one of my othervideos that I did also a biscuit cook Idid a giveaway but this one is a reallygreat knife to use super sharp and youcan find this on my amazon store linkbelow in the video description so if Ilose you money wondering what is abrisket flat the brisket is the pectoralmuscle of a cow or the aka D I knowSchwarzenegger muscles or my sweetheartalways calls it cow boobs and it’s madeup of two muscles the point in the flatand the muscle is very tough very hardto cook not very tender but you know howto cook it low and slow a barbecue styleit will result in a fantastic fantasticbrisket reminiscent of what you mightfind in Texas the in this particularcase the muscle has been separated sothe point muscle had been cut away and Ijust have this flat muscle which hasless fat than the point so sometimesit’ll be harder to cook you see herethis is the black muscle here the pointwas on top like so right here it was cutaway so I just have the flat muscle herethis is called the lean in Texas thepoint is called the fatty so you go toTexas and you get serve barbecue in arestaurant the meat cutter will ask yousir ma’am would you like flat you wouldyou like lean or fattytrimming off some of the fat share somesilver skiingthis one is a choice great as I told youbefore many times there’s about eightgrades of beef in America and the onesthat you’re familiar with prime choiceand select there’s a whole bunch ofother greats below that such as acommercial cookie cutter Kevin cannerutility and so on I’m just trimming offsome of the silver skin here so alrightso this is good enough for what we’regonna do in a tip we’re gonna use theinjection you don’t have to use theinjection but when I cook brisket flatsbecause this is not a lot of fat in itto cover it or take it from the Packercut itself I like to inject you don’thave to inject you don’t want to we’regonna I use an injection here today Imix a 50/50 of these two injections TimDickey and my buddy Dave busca they makegreat injections I have a video outwhere I showed you like six or seveneight injections that I like in themarketplace so you can make it on orknock yourself out you can kind of do itany way you likethis particular injection was mixed withwater according to the packageinstructions about two tablespoons eachinto water about 10 ounces so when Ishow you guys how to inject the brisketnext we’re gonna use a syringe to injectbrisket you can find this in my amazonstore in the video description linkbelow fill it out via the liquid so andI like to inject with the grain push itin gently push the plunger down slowlysee who’s up pull a little bit backcheck some more so fill up the otherproteinmicro frivolous with the injection moveover an inch or so have an inch inch XMRpull the needle out okay put your fingeraway go another half inch or so right abitkeep pushing plunger fill up the brisketwith injectionso this will take probably about maybeeight to ten ounces of liquid here andyou do not have to inject we don’t wantto just put a rub on and cook it you’llbe fine you just want to get a betterflavor out of it because it’s just theflat muscle I don’t want it to dry outbut that’s just me you don’t have tofollow this approach you just cook theflat on its own for additional flavorand beefiness I’m going to show you guysa little trick we use in competition I’mgonna add a little bit of miners beefpace here spread on top you can get thisfrom soup acecomm who’s also myco-packer it’s in Cleveland but onetablespoon of this will be wonderful onthe surface of it just to help to addthat extra level of beefiness to themeat completely optional you don’t haveto do it if you don’t want to butshowing you guys some black belt tricksthat we use to win first place us abrisket okay perfect you know I likespreading jam it’s a little black belttrick here that’s why you guys talk tomy channel or you can show you guys allthe tricks used to win contests okay therub on next it’s a nice even layer firstso cut it down empty every rubber up youalways better rub down and another lateryou can put it on a fat cap site youlike butter I’m gonna skew up the fatbefore I serve eat anybody so I’m notgonna bother putting on the side here soI put two layers or up so he’s twiceoh yeah[Music][Music][Music][Applause]without strong Shogun slicer here thanksto the nice box head gun for sponsoringthese nice I’m using on my channelthey saw me cutting my brisketpreviously using a chef’s knife they sayHarry that’s a wrong knife so we’ll getyou a real knife to slice your brisketwith so the risk of fat is donebeautiful small cook until about tenderwe appropriate bad boy skewer not afalling temperature time you can see thelines are going this way so I’m gonnahave to cut the brisket this way[Applause][Music][Applause][Music][Applause][Music]same on this slide you get the flat andthen the point muscle right here stickup by from the right side there’s alittle bit of the hints of coffee in itthe trouble is very muted but veryexcellent excellent rub so three two onereally works with three parts of anyfavorite barbecue rubI use my mula for a space rub combinedwith two parts of the coffee and onepart of the chocolate and a little brownsugar to kind of round it off we try theone on the left now Wow sensationalready get ready good brisket good eatinglook at how beautiful that point is wecut some of the points up here so wewouldn’t like the fat but I don’t mindit I think it’s really good eating thispiece here so super duper delishmmm-hmm completely out of this worldalright so this is a pass on the coffeechocolate cross the brisket flat andthen for those of you who told me thatyou have trouble cleaning your flat fromCostco you’ve seen it from start to endnot that complicated to do you just havegood technique a little bit TLC I’mgonna feel about blackmail tricks andyou can create your own version ofchampionship style brisket flat fromCostco so now they are done my piecemore importantly is the mr. bean stirredto enjoy some of the food here all rightMissy beans you readyI got you piece of the point in the flatfrom this Costco brisket fat right sowith the coffee chocolate rub wait waitwaiteverything be like it thanks for joiningme for another episode of slept withEddie brisket flat from Costco before wego I want to say I love you guys wishyou all the bestwe are all in a kind of shelter-in-placeat home so enjoy the time off be safewash your hands and make sure that youspend quality time with family cookingthe barbecue is spreading some barbecuelove and patience and kindness in thisworld