Unami Brisket

growit · 01-11-2013, 09:27 AM

Thinking of doing Harry Soo's unami brisket. Has anyone used his recipe. Thanks.

Bludawg · 01-11-2013, 09:33 AM

I've been raising cows most of my life and I never heard of that breed.

Smoothsmoke · 01-11-2013, 09:39 AM

If the recipe can be shared, please do.

Offthehook · 01-11-2013, 09:55 AM

He is referring to this
http://www.slapyodaddybbq.com/2012/0...umami-brisket/

and no I have not tried it.

Smokin' D · 01-11-2013, 10:01 AM

have yet to try it but all the ingredients are in the cabinet just waiting for the chance.

BigHatBBQ · 01-11-2013, 10:12 AM

Would love to know how it turns out.

John Bowen · 01-11-2013, 10:15 AM

I have tried it and it came out good, but it tended to be a little bit salty for my taste. It did not stop everyone from eating eat though. If you use the drippings from when you wrap be careful because they are salt city.

Smoothsmoke · 01-11-2013, 10:28 AM

Quote:

Originally Posted by Offthehook

He is referring to this
http://www.slapyodaddybbq.com/2012/0...umami-brisket/

and no I have not tried it.

Thanks, but it seems like way too much work for me.

bigabyte · 01-11-2013, 10:29 AM

I've tried VERY similar, but without reconstituted mushrooms on top. I seriously am not too interested in trying that part, as I like the bark.

Offthehook · 01-11-2013, 10:31 AM

Quote:

Originally Posted by Smoothsmoke

Thanks, but it seems like way too much work for me.

This is the only part that really is more than my normal cook.

Mix the beef paste with the Worcestershire sauce and Maggi Seasoning and spread all over the brisket except the fat cap
Sprinkle the bonito flakes evenly and let the flakes melt into the brisket
Apply the SYD Hot Rub generously enough to cover the exposed meat so you cannot see it any more. There is no need to season the fat cap
Apply the chopped rehydrated ****ake

Offthehook · 01-11-2013, 10:46 AM

Quote:

Originally Posted by John Bowen

I have tried it and it came out good, but it tended to be a little bit salty for my taste. It did not stop everyone from eating eat though. If you use the drippings from when you wrap be careful because they are salt city.

John, someone had mentioned that in his comments. This is his reply.

Harry Soo September 10, 2012 at 11:46 PM
Yes, dipping the cut slices in the au jus is good. I suggest you taste the au jus first as it will likely be too salty. I usually add hot water to my au jus before I dip my slices in them. Enjoy!

John Bowen · 01-11-2013, 11:35 AM

That is what I had to do ... a lot of hot water

.

growit · 01-11-2013, 05:31 PM

So do you guys think it's more trouble than it's worth?

Toast · 01-11-2013, 05:55 PM

Quote:

Originally Posted by growit

So do you guys think it's more trouble than it's worth?

One one hand, if you have the time, it would be a great learning experience (for me anyway). On the other, If you like what you have been doing, stick with it.

Just my .02.

Bludawg · 01-11-2013, 07:00 PM

Quote:

Originally Posted by growit

So do you guys think it's more trouble than it's worth?

Absolutely!!! It's BBQ not fine dining. Fire, Meat & Eat. I have tried many different styles of cooking BBQ in the last 30 yrs. the simpler you can keep it the better it is. Want proof Franklins in Austin

01-11-2013, 09:27 AM	#1
growit Is lookin for wood to cook with. Join Date: 09-06-11 Location: raleigh nc Downloads: 0 Uploads: 0	Unami Brisket Thinking of doing Harry Soo's unami brisket. Has anyone used his recipe. Thanks.

01-11-2013, 09:33 AM	#2
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	I've been raising cows most of my life and I never heard of that breed. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

01-11-2013, 09:39 AM	#3
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA Downloads: 0 Uploads: 0	If the recipe can be shared, please do. __________________ Kamado Big Joe Kamado Classic Joe Weber Simpsons OTG "H" Redhead Weber OTS Simpsons Smokey Joe Silver Sam Adams Smokey Joe Silver Gray Smokey Joe Gold (future mini-WSM) Smooth Smoke BBQ

01-11-2013, 09:55 AM	#4
Offthehook Full Fledged Farker Join Date: 12-04-12 Location: San Gabriel Valley, CA Downloads: 0 Uploads: 0	He is referring to this http://www.slapyodaddybbq.com/2012/0...umami-brisket/ and no I have not tried it. __________________ Taylor - WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, Char-broil infrared grill, lots of charcoal.

01-11-2013, 10:12 AM	#6
BigHatBBQ Got Wood. Join Date: 06-28-09 Location: Mansfield, TX Downloads: 0 Uploads: 0	Would love to know how it turns out. __________________ Beau Smith - Big Hat Bar-B-Q Smokers and Grills - www.bighatbbq.com

01-11-2013, 10:01 AM	#5
Smokin' D is one Smokin' Farker Join Date: 12-11-07 Location: N. Andover, MA Downloads: 0 Uploads: 0	have yet to try it but all the ingredients are in the cabinet just waiting for the chance.

01-11-2013, 10:15 AM	#7
John Bowen Full Fledged Farker Join Date: 01-09-13 Location: Tupelo, MS Downloads: 0 Uploads: 0	I have tried it and it came out good, but it tended to be a little bit salty for my taste. It did not stop everyone from eating eat though. If you use the drippings from when you wrap be careful because they are salt city.

01-11-2013, 10:29 AM	#9
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I've tried VERY similar, but without reconstituted mushrooms on top. I seriously am not too interested in trying that part, as I like the bark. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

01-11-2013, 11:35 AM	#12
John Bowen Full Fledged Farker Join Date: 01-09-13 Location: Tupelo, MS Downloads: 0 Uploads: 0	That is what I had to do ... a lot of hot water .

01-11-2013, 05:31 PM	#13
growit Is lookin for wood to cook with. Join Date: 09-06-11 Location: raleigh nc Downloads: 0 Uploads: 0	So do you guys think it's more trouble than it's worth?