Harry Soo's brisket method just ruined my cook last weekend

I tried Harry Soo's exact trim and wrap method from his YouTube video on my WSM last Saturday in Houston. My brisket hit 203 too fast in only 8 hours and came out dry on the flat. Has anyone else had his recipes run way hot on a smaller smoker?

3 comments

3 Comments

finley_wells6610d ago

Dry brisket is a bummer but calling the whole method ruined seems a bit much. Every smoker acts different, you just gotta adjust and not blame the guy who made the video.

kelly96810d ago

Your brisket hit 203 too fast in only 8 hours" is exactly what happened to me too. I think Harry's method is designed for a much bigger setup like an offset that holds steady temps way better, not a WSM which is way smaller and runs hotter even on low vents. My flat was like shoe leather and the point was just okay, but the whole thing felt rushed because of how fast it climbed. I've learned you gotta watch your own smoker's quirks and maybe wrap later or use a water pan to slow things down, because just following his exact timing doesn't work on every rig.

fisher.kevin10d ago

Man, it's like that whole "one size fits all" thing that's everywhere these days. People forget every setup has its own personality, whether it's a smoker or an old truck or whatever. You just gotta learn what yours likes and roll with it.