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Unread 01-11-2013, 09:27 AM   #1
growit
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Default Unami Brisket

Thinking of doing Harry Soo's unami brisket. Has anyone used his recipe. Thanks.
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Unread 01-11-2013, 09:33 AM   #2
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I've been raising cows most of my life and I never heard of that breed.
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Unread 01-11-2013, 09:39 AM   #3
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If the recipe can be shared, please do.
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Unread 01-11-2013, 09:55 AM   #4
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He is referring to this
http://www.slapyodaddybbq.com/2012/0...umami-brisket/

and no I have not tried it.
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Unread 01-11-2013, 10:01 AM   #5
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have yet to try it but all the ingredients are in the cabinet just waiting for the chance.
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Unread 01-11-2013, 10:12 AM   #6
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Would love to know how it turns out.
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Unread 01-11-2013, 10:15 AM   #7
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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.
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Unread 01-11-2013, 10:28 AM   #8
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Quote:
Originally Posted by Offthehook View Post
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.
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Unread 01-11-2013, 10:29 AM   #9
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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.
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Unread 01-11-2013, 10:31 AM   #10
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Quote:
Originally Posted by Smoothsmoke View Post
Thanks, but it seems like way too much work for me.
This is the only part that really is more than my normal cook.


  1. Mix the beef paste with the Worcestershire sauce and Maggi Seasoning and spread all over the brisket except the fat cap
  2. Sprinkle the bonito flakes evenly and let the flakes melt into the brisket
  3. 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
  4. Apply the chopped rehydrated ****ake
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Unread 01-11-2013, 10:46 AM   #11
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Quote:
Originally Posted by John Bowen View Post
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!
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Unread 01-11-2013, 11:35 AM   #12
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That is what I had to do ... a lot of hot water .
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Unread 01-11-2013, 05:31 PM   #13
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So do you guys think it's more trouble than it's worth?
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Unread 01-11-2013, 05:55 PM   #14
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Quote:
Originally Posted by growit View Post
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.
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Unread 01-11-2013, 07:00 PM   #15
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Quote:
Originally Posted by growit View Post
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
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