I Cooked EVERYTHING Like a Brisket
ฝัง
- เผยแพร่เมื่อ 21 ต.ค. 2023
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Brisket is the king of barbecue, but it’s time we put the heavyweight champ up against some new challengers. In this video we compare 16 cuts to see how they stack up, and to find out if brisket is truly superior. This one was full of surprises!
#brisket #wagyu #wagyua5 #skirtsteak #welldonesteak #brisketbbq #bavettesteak #vacio #bbq #bbqfeast
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FILMED BY
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I will trade you seasonings for jerky ❤
I love brisket❤
@maxthemeatguy I am reaching out to you and @gugafoods. How long can I safely wet age a tomohawk steak? I am leaving on a 6month military deployment, and I thought hey why not wet age this while your gone then eat when I get back? Any thoughts would be awesome! Thanks much love the channel!
@@DT-rt9jp wish you the best! I would freeze it. Anything over a couple months is already pushing it and freezing is totally fine
Jesus loves you and may God bless you
Petition for max to always wear that cow suit when he teaches us about beef
yes
ABSOLUUUTELY
We need this
Yes
Fr
As a Texan- we grew up smoking our fillet (whole fillet, no individual steaks) to medium rare seasoned with coarse pepper & salt. Finish with a sear. Always wall to wall perfect.
Pellet smoker with mesquite pellets would be ideal
Bang on reverse sear, slowly raise core temp to perfect doneness
@@cameronknowles6267 I’ve never overcooked a steak like that. Sometimes I won’t even sear it & serve it like a prime rib. It keeps the fillet butter soft. You can cut it with a fork like that…
Reverse sear is my personal favorite though
rule 30 much
I threw a bavette on the smoker yesterday and forgot. After 3 hours I expected leather… it was actually crazy delicious.
Max truly never disappoints with his meat knowledge 😂
Ohh are you trying to be funny for likes, Mr?
@@WhatNow505🍟
🥸🥸🥸🥸🥸🥸🥸🥸
🗿🗿
Your mama also has a lot of knowledge on meat
Im a bartender, but I'm mostly interested in distillates and their science and I love hearing such pieces of information as your explanation on why brisket's best when cooked well done
This is definitely video of the year, Max. I learned a lot about beef in just 16 mins. Thank you a lot & I hope to see more vids like this.
Super disappointed you didn't throw a Tri Tip in the mix... It is the closest to brisket I have found, and time to cook makes it well worth it! Give it a try Max! You won't be disappointed!
i was shocked too
I know Tri Tip is more of a West Coast cut, But I also know Max has some Top Secret level of clearance for access to some of the best cuts... Let's go Max!!
Max, you never bore your followers…or your arteries. Great episode.
Love all of your vids! Keep up the good work Max!
Thanks for the lesson Max. It was really educational and fun learning about meat it's fibres and like factor. Have. Agreed week ahead.🎉
Love your videos so much thank you for making them!
I appreciate it!
I learnt a ton of stuff about beef cuts thanks to you Max ❤😊👏
you should definitely get an untrimmed top blade shoulder roast (the flat irons untrimmed with the connective tissue in the middle) and try it again cooking it to around 185-190... one of the best unknown bbq items out there
*Max:* "Tongue ‘n’ cheek"…
*Me:* …do push-ups, Max. 😂🤣
I'm so glad you explained collagen is what makes working muscles so tough. I always knew those muscles where much tougher but didn't understand why, to me I always thought if a muscle is constantly being worked it should be more tender in my mind. Now it makes so much more sense!
love the dedication and time you put into your videos
always a great day when Max The Meat Guy posts a video or is in a video!
Really loved this one. Made me soooo hungry.
I feel like I’ve blinked and your subscribers have doubled 😂 I’m so happy to see you doing so well! Another great video, learnt a lot here
I really enjoyed the dry jokes in your videos, Max. Keep it up!
Really good video keel up the hard work
"But we ain't got time for that" is pure comedy gold
Max always cook yummy foods yo.
I wanna try your food yo.
Honeycomb tripe IS LITERALLY the bonnet in French. Wear it. Eat it. What a trip.
Max in a Moo Suit is the kind of content I need. 🐮
The smoke ring on the Top Round is insane🤤
My mom cooks the tripe for menudo for no less than 12 hours. Halfway through cooking she throws in a beef leg, which includes the hoof. When her
Menudo cools for storage, it becomes menudo jello.
My mom scalds the beef tongue so the outer skin comes off. She slices it and my dad cooks it over mesquite charcoal indirectly. She makes a salsa using reconstituted guajillos and Chile negro, grilled tomatoes and onions, and lots of fresh garlic. With fresh corn tortillas, frijoles refritos, and sopa de arroz, it’s heaven.
My dad simmers cleaned intestines in milk, salt, garlic cloves, cumin, and pepper. After they’re cooked tender, he deep fried them to an almost chicharron consistency.
That's how I love tripa. I always ask for them to be cooked like a chicharrón and tounge tacos are so good too!
Denver tip: Costco where I live has chuck roll at $4.99/lb for choice. I ended up with about 4-5 nice sized Denver steaks, plus the chuck steaks, Sierra, and teres major, along with about 6 lbs of meat and trim to grind into burgers. I'd say well worth it.
*the beef stomach gotta be my favourite one in this video* looks the best and taste the best ,I have already try this after your video
9:34 he know what that is 😂
"I don't like unknown meat going in my mouth" Max the meat guy-2023.
Here in Austin one of the top bbq spots, Leroy and Lewis, makes beef cheeks instead of brisket on most days and it is amazing. Another spot here, Loro, also makes a smoked bavette. It's interesting to see those in your top choices and have well established bbq spots backing that up with their menus.
Oh interesting!
You can always trust Max to tell you how to handle meat!
Thank you for making interesting content!
Great video Max thanks for eating the whole cow and teaching people about off cuts of meat
Also some people like dry meat nothing wrong with that
9:17 we love it for nihari when it is cooked very low and slow for like 18 hours.
wow oh wow
Good day Max 🎉!
I smoke Prime chuck roast just like a brisket all the time and it's fantastic. Try to find a large chuck roast, 3 to 4 pounds.
Oh my goodness! I love the cow onesie!
i’m doing this w my boy tmr, what type of sauce/glaze should we use n what do you traditionally season the ribs with. first time bbqers
That beef shoulder was a common BBQ cut in Texas back in the day…25+ years ago. It was sold as “beef clod”. At many of the old bbq joints, if you asked for lean brisket, odds are you were served beef clod and brisket was reserved for customers that ordered fatty brisket.
Before the plandemic I was cooking clod instead of brisket. Super beefy flavor that I somewhat prefer to brisket. Makes amazing burnt ends.
I always wondered what a filet did, thanks!
this video is so good
I like how while watching these videos, I actually get to learn something about cow anatomy
I must ask how your presentation is so good
In Spain we eat a lot of stomach (callos) and ox tail (rabo de toro), you should check some recipes of how we eat it and I promise you, you´ll love it.
I’ve done a lot of “brisket cooks” with other meats. Plenty of other options out there. Cheaper too. Often times I get asked if it’s brisket.
Looking at all the spiral roasts, I had an idea for a comparison test. Belly cuts: beef vs pork vs lamb.
2:49 not you wearing a cow onesie outta nowhere😂😂😂😂😂😂😂😂😂😂😂😂😂😂
1:59 THE SOUND
Max went ham with the vine booms in the video
“I don’t like unknown meat going in my mouth” -max the meat guy 2023😂😂😂😂😂
Loved the Video!!!!!!!
Thank you!
He should do a challenge and cook every meat you can get and cook it like a brisket. Be it fish, chicken, bison are whatever else
He messed that ox tail, he need to watch bro "Texas in every way" 😂
tripe on the grill is fire max!
I giggled at the tongue n cheek joke
What time/temp did you smoke the outside skirt roll?? Please and thank you.
"Often times cheaters win" Bro's being a total menace 😂
This is hilarious!!!!
Sirloin Flap is one of my favorites for that Brisket flavor in a hurry!
love your videos max! although, could you try adding making wagyu chicken nuggets? although, they may not be "chicken" anymore. Do try
Clearly, Brisket is the toughest one ever. Really needs to pay attention for this one
his majesty hath uploadeth
As an Australian we really just stuck to bacon and mince but i’d love to try something new!
how dare you put a cow costume!!! HAHA JK, you rock.
4:19 you should totally do a do it at home vid about how to make a perfect brisket in a day to day house
You need a big and thick cut if you are smoking it like a brisket. My favorite is a 3 to 4 pounds Prime chuck roast, make sure you get a thick one. I smoke chuck roast just like brisket all the time!
I don’t know why but beer tongue gives me the shivers
Max is truly The Meat Guy
Editor had a field day with this video
Max, please tell me where you buy those great Dino beef ribs
Literally max and guga are the only good food content creators nowadays
Golden Gully?
Right On!!! Is anyone else getting the meat sweats from watching this video?
Max actually got a whole cow for us in this video. Great work, Max ❤
Brisket is the Tribal chief of Bbq
They need to have a influencer themed master chef season😎 1. Lot of attention 2. We get to see our favorite chefs battle it out 3.profit
I believe there was a limited run series exactly as you described.... I think 2017? I only caught one season of 5 episodes
My favorite is a chuck, very similar to the brisket, just better for making sammiches
Good video and i also like smoked tongue with mashed potatos very good.
LeRoy and Lewis in Austin is famous for the beef cheeks. Smoked and then confit in tallow.
13:30 Interesting.. I guess USA might had exported most of the denver steak cuts? Where I live, USDA denver steak is very available in places like Costco and they are usually sold as the second cheapest steak cuts(the cheapest steak being oyster blade steaks, which is flat iron steaks that didn't have the tough tendon cut out). Good to know that they can be good alternative for slow roasted brisket, as brisket is very hard to find here.
The beef shank is a rotary. Look at that bone. Thats the symbol of for the rotary engine
NOTHING beats Brisket. You couldn't kidnap a Texan without Brisket!
Didnt eat for most of the day, now im hungry 😭😭
the beef cheek makes the absolute best tacos. add some cilantro, sweet onion, a squeeze of lime, and a good tomatillo salsa for some added freshness (and kick if you go for a spicier salsa). Your taste buds will thank you.
beef stomach and intestine is common in some polish soups and im sure in other soups in other cultures
Heck yeah
You should have tried a Chuck roast, it’s a good stand in for a brisket
Max tryin to tap into that Alton Brown spirit for Gen Z.
Looks good
That’s was cool👍
Max! Can we have more fish and fowl content?
As much as I enjoy the beef and pork videos, I cant eat it 😅
Every time max cooks meat it looks so so good
how does rolling up meat and tying it keep it juicy?
tri tip is great both med rare and low and slow
Your brisket reminds me of my Mimi’s brisket but I sadly can’t eat because I got a thing called alphagal which makes me unable to eat beef and pork and any mammal by products
For your next video make a medium to well done steak but frozen! (PLZ)
You should really try " pacal pörkölt " from the stomach its a hungarian stew dish