I Cooked the World's Most Expensive Brisket. Here's What Happened.
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- เผยแพร่เมื่อ 18 มิ.ย. 2020
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JAPANESE MEAT GRADING
J.R. Busboom and J.J. Reeves
Washington State University Pullman, WA 99164
JAPANESE MEAT GRADING
J.R. Busboom and J.J. Reeves
Washington State University Pullman, WA 99164
Motion Graphics/Animation provided by Kaitlyn Kirk Design
kkirk.me - แนวปฏิบัติและการใช้ชีวิต
The brisket was $1000. Needless to say, my wife was not thrilled.
Yes!!! lol
Oh my good lord. You're the first BBQ channel on TH-cam to smoke one of these congrats
Legit!!
Gotta Risk it for the Brisket!
Shit my car is not even worth that much.......
I learned 2 things from this video.
1. You don't need 1k brisket to make good brisket.
2. This guy is honest. No BS in his opinions.
This dude is legit!
Have to respect an honest opinion
This guy: "Pretty good."
Guga: "OHOHO COME OOOOON THAT'S JUST UNFAIR EVERYBODY IT'S AMAAAAZING" *high fives Angel*
Yea I was kinda disappointed he didn’t have the same reaction
It was DEEEEEEEEEEEEEEEEEEEEEEEELLICIOUSSSSS!!!!
Guga always over react
lmaaoooo
Arno - not really. He didn’t cook it right and he lost odor of what makes the meat what it is.
for all you that are complaining that Jeremy didn't over react... watch more of his vids. He is always critical and not oohing and aahing on everything he cooks and eats. I appreciate that. More analytical than fanboy. Keep up the great vids. Really appreciate your experience and imparting that knowledge!
When he does ooh and ahh you know he cooked something really good.
put that trimming into some ground beef and you got something good
Exactly!
Came to say I hope he's a guga foods viewer because he would know that fat is probably still useful unlike normal brisket trim.
@@darkknight1877 that was my first thought exactly.
Agreed. Lean beef with that fat makes the best burgers I have ever eaten. Absolutely phenomenal.
Mad Scientist BBQ you can even do meatballs with it ... @ darkknight187 guga is a real snake for what he did to Ninja he’s got a great channel but don’t swallow everything they try to feed you .
I think the general consensus for those who’ve had A5 is that you need to reset expectations. A5 will not taste like the beef that you’re used to eating. It’s almost it’s own kind/type of meat. Therefore, I can understand the reaction. They’re processing it and expecting it to taste like brisket.
Tastes like grass fed with more fat. It's not its own kind of meat.
Exactly
@RealKlausSchwab Have you tried it? My experience was nothing like that, wagyu does have its own flavor (slight difference but it's there). I've had both grass fed beef and high-marbling Australian wagyu (which is pure Japanese just raised in Australia, unlike American which is a cross with Angus etc) and it tasted nothing like grass fed. The genetics are different too after all, the composition of the fat too.
The Alex Jones impersonation was more alex Jones, than alex Jones.
That bit was awesome!
Omg, that tripped me out. I like him now lol
Loved it
Got a subscibe and thumbs up from me.
Should have collabed with guga on this one.
lmao right.😂
Yeap!
Let's duuuuue iiiiit
Aziz M my hero
Bruh guga is a novice
Dude the impressions are ON POINT! Love how you just sprinkle them in randomly.
Hard facts- That Alex Jones impersonation was on point.
His Alex Jones impression made me bust out laughing while I was barbecuing
The fact that it wasn't perfect makes me like this more, and I can tell you actually care and try to master what you do. Most channels, even if it wasn't perfect, would still hype it up and act amazed. But you were thinking what you could do better.
Love that you’re honest. Every other channel makes out every meal is the best. Love this is real
The disappointment was seen and felt through the screen.
I think it was good but it seems like for 1,000 dollars for a brisket probably not worth it.
When he said he was going to smoke it at 275° I thought that was too high. That meant the smoke won't penetrate as much since the fat will render much faster.
I smoked one of these and smoked at 200, came out perfect....275 way too high
Lol @26:09 I knew the guy was disappointed
Hahaha so true
was looking for end product, no way i was going to watch all 34 minutes. i did watch all 34. super entertaining and learned tons. subscribed.
Thanks for the thorough lesson - super interesting and informative. Helps me understand more about meat and how to cook my “normal” brisket in my green egg. Love it! Thanks again!
Guess that’s one way to spend your stimulus check
I'm sure he didn't get one.
Just about everyone got one@@RP-ue9wy
@@CoD_Maj3st1k No one I know got one.
@@RP-ue9wy Just casually flexing on people in the comments lmao
You: *spends a whole week's paycheck for 1 brisket*
Your family: Was it worth it?
You: Absolutely
What did it cost,.... everything
27:58 when he puts the brisket down it shakes for like 2 seconds on it's own lol
That’s so weird lol
That’s usually a good test whether a brisket will be good or not. It’s gotta have jiggle.
I'm learning so much from you, thanks a lot. And that brisket looks amazing.
I truly love and appreciate your content. The impressions were absolutely spot on!
I love when one of your vids drops at the same time as I'm smoking a brisket.
Yes brother!
K Dworak I was just putting one
@@jonathancarrion3982 I'm about to wrap in 30 45 mins.
First time wrapping in butcher paper . Not the tenderness I wanted . But I think it cause I did a very heavy trim because I’m tired of tossing my bark
@@jonathancarrion3982 too tender or not enough?
This is easily the greatest BBQ video on TH-cam, and possibly of all time. There are many lessons here, and I actually loved the almost deflated nature at the meat tasting. Not because I liked that it wasn't perfect, but because it shows a learning curve for all of us, even for some of the best cooks in the world. It's honesty is refreshing, and real. It also teaches a lesson about expectations vs reality, even though I am positive that brisket was straight delicious.
(Side note, I actually wonder if a Wagyu brisket isn't just too fatty for smoking. It might benefit from a weird Sous Vide cook instead. I don't have the money to buy two and compare however.)
I just ordered my first smoker and went trough your videos. I learned a lot and now I saw where this hobby leads if you go crazy. I did not cancel my order and I loved every part of it:) Thanks for sharing this amazing cook. I wish you another A5 wagyu brisket to experiment with.
those imitations killed me thank you for that.
welp looks like I am staying up another 34 minutes
Exactly my thoughts. 😆
Haha I appreciate it
Great vid man! First A5 I’ve ever seen cooked. I’ve done a couple Costco wagus which were great but nothing compared to an actual Japanese A5!
Really intrigued by how it was cut. Would love to see a vid butterflying a regular brisket. Maybe a head to head with normal just to see the difference. I’m Thinking about giving it a try next weekend. Can see some advantages.
Great vid!!!!! Learned so much watching your perfect your craft!!!!!!!
I love how the washer or dryer chime goes off at 27:20 during this wonderful presentation! I only know because I hear the same signal at my house 🤣! Great video, hate I can't try the brisket, you made me hungry a long time ago, my mouth is watering more than the 2016 Louisiana flood (Where I'm at!), word to Whirlpool 🤣🤣🤣🤣🤣! Love it!
Lmfao the impressions are spot on😂
The impersonations were on point.
That looks super awesome! Thanks for sharing!
There’s rambling and there’s mad scientist RAMBLING! Love it.
MY GOD that's literally the best Alex Jones impression I've ever heard in my life. And I've heard a lot of them.
Spot on.
TH-cam knows me a little too well, recommending me this when it only has 12k views.
It’s great to see Mad Scientists or anyone to expand bbqing at such a level and willing to post their results! Thank you, Sir
I did not expect to laugh out loud with this one. That was gold...
Bruh the voice impressions too funny lmaoooo
That reaction was hella underwelming after the 30 min I invested in this vid
Yup.what a waste of time.not subscribing
I agree, seems like they were disappointed, bc the taste didn't equal the cost. I learned a lot though, just buy select, and pack that bitch w season to give you reasons to go Mmmm.
I skipped to the end haha
I thought it was authentic. Usually, any video is ZOMG THIS IS AMAZING BEST BRISKET EVER RAH RAH. In the case, they actually said what they would do different, you could tell they liked it but wasn't overly excited about it. Wagyu beef is best made for steaks, not brisket.
That's why I skipped to the reaction part 😂
Vegetarian for 7-8 years. I honestly think you are converting me back haha. I don't think I can hold out for too much longer after watching your videos!
🤣you crack me up. Love your cooking and I have learned a ton of techniques from you, thanks and keep them coming.
As a Wagyu rancher, it’s nice to see Wagyu getting so much love.
Well can I buy some from you directly?
Your AJ was on point haha
I love your angle brother. Science and beef. Thank you, keep it up!
Love the Erlenmeyer flasks for the hold-opens on your pit. Nice touch!
Damn, what a anticlimactic response to the brisket!!! I was expecting way more. Was borderline comical!!!
Straight up i was thinking that
Seems disappointed
I had a friend bring me a Prime RIb Roast to cook, and dude, I AGONIZED over how to prepare it, honestly. I'd NEVER had a $150 cut of beef in my hands before. So.... I brined it in a very black coffee brine over night, roasted it in the oven and finished it on the grill, I wish I could show pictures of how beautifully pink it came out. Granted I watched it virtually minute by minute with remote temperature probes about 3" apart in a 16" long roast, got it to 110 in the oven and used an offset method on regular round grill to bring it to 130 really really slow, it was honestly the most tense experience of my life. And I've done many a packer brisket before. It was transcendent, ultimately, but I never want to just grind my teeth over the preparation process like that again. I can't imagine how OCD I'd be with a $1000 in meat in one cut to manage. Hell, I agonize enough already just paying extra for angus! And I have always tended to split the point from the flank for exactly the reason you state, plus they have different grains so my (then) wife preferred being able to cut across the grain on both pieces.
That looked beautiful, I'm sure it was absolutely awesome. One of the things you note is how that juice glistened when you cut through the meat. The original location of Bodacious BBQ in Longview, TX, when they're slicing their prime angus brisket in front of you for your plate in a rustic old building that actually had sawdust on the floor when it opened years ago... that telling detail is so obvious you know you're in for a treat. The pitmaster there is a graduate from Cordon Blue btw. Check ahead and try to go on the day they're making their brisket and crawfish boudin, and don't pass up the heavenly potato salad. Thank me later.. I do not get ANY remuneration from this endorsement, other than the pleasure of someone trying this truly hidden gem and telling me 'man thanks for THAT tip!"
My impressions after watching the results, it would seem that the beauty of this particular cut is that you can put a lot more smoke and time into it without having to worry so much about turning it into jerky. It's going to be juicy and tender with a tad more time in the smoke without running out of fat to render. I DO AGREE lower temps would be HIGHLY recommended for letting it sit longer. I've done 12 hour smokes before so dude, if you ever have another grand to spend on a brisket let it have a full day on the offset at maybe 225. I really appreciate you sharing this rare experience. If you commercialized this, you'd have to be charging $150 a plate, and extra for sides! And the Alex Jones impersonation was honestly bonus footage, great stuff! I liked and subscribed almost immediately.
OMG, I'm at the part where you opened up the grill and I literally almost drooled. Wow!! I wish you would have spent a little bit longer going over it.
Great video Jeremy. The impressions were hilarious.
Yes, finally you put ads. Dude you deserve that for a long time.
Ammar Taicho facts.
Gotta pay for the A5 somehow 😜
He needed to, to pay for that brisket.
I find it hilarious that you're as good as you are, and your reaction to snoking a Wagyu brisket is so close to mine when I'm smoking something from Walmart.
Like, "yeah..it's brisket.."
Love your videos brother, keep it up. You've helped me come farther faster than fucking a bunch up of my own free will
Thank you for your dedication. I don't know many people at all that would spend 1k on a pc of brisket. I truly appreciate your take.
Subscribed when you said "I love meat and I love science" lol right there with you. Awesome video👍🏼
Your reactions are very underwhelming . I figured you'd be going crazy.
Didn't cook it perfectly.
Genuine reactions are always welcome though.
He botched it. Since it’s A5 it’s still very good. Only way you can really mess it up is overseasoning or burning it to a crisp.
I like honest reactions, keeps you realistic. I was so hyped up for my first Wagyu Picanha that i was borderline disappointed with it just because of all the insane reactions everyone else has shown in their videos. Also, if you discuss the mistakes you made the viewer can grow with you and might not do the same mistakes.
This isn't fortnite lol
Bravo on the Alex Jones. Spot on.
Wow a ton of great info!! Thanks man I really enjoyed this video
Thanks!
I always thought you wanted your meat cold going into the smoker since cold attracts smoke. It seams that meat was pretty warm from being outside on a beautiful day. Thanks for the video!!
Going by the reaction of when you were tasting the Brisket it’s not worth buying one hahaha
Cooking it better next time would help. Trimming off more fat will be better.
@@invisiblekid99 Yeah you can probably throw out any sort previous experiences with smoking a brisket and have to come up with a completely different process as far as temps, wood, time etc. I also would question even wrapping something like this.
@@PresidentGas1 With so much fat it's a lot harder to ruin than a normal brisket. Id even go hot and fast with this. But Jeremy is a pretty stuck fast, ordinary brisket guy. I've not really seem him like much else.
@@PresidentGas1 I would probably go for a sous vide finish after a 2 hour smoke.
@@cajunque9391 ew.
I gotta say as a "proffessional" (I don't know if I'd necessarily call myself that but I can't tell you how many literal thousands of pounds of brisket I've prepared over the years) that is one wierd looking but amazing brisket. Just the shape of it and the layout is different. Learn something new everyday lol
I couldn't taste the brisket but enjoyed watching the process and you do fantastic impressions!!! Had me cracking up! Great video!!
Love the science you are putting into your video!
Watching you cut that dude and talk about it . Man my mouth went to watering . Thanks for a great video and making me hungry 🔥🥩😁👍
You didn’t throw that fat away right? I mean, im seeing wagyu saucages and burgers. A5 style!
No sane man would throw that out. I save the fat trimmings off of any piece of beef I trim.
Heyward Hollis this is no sane man , he’s a scientist .........
A5 Chuck , sirloin and ribeye burgers
No one better than this guy to do an experiment that other people would be curious about but not able to afford. I'm not surprised about the results, but at least no one else is going to use A5 Wagyu for a brisket again (hopefully)
Hey Jeremy, I can only imagine how delicious that brisket was. Great job!
Regarding the grace of Japanese Wagyu, its graded via yield per cow "A" and the marbling score "5" hence A5. the reason why its so expensive is mainly not many cows get graded A5..
heres a link to how they grade their beef.. wagyu.gourmet55.com/en/whats-wagyu
I read the whole article. Thank you :)
With every cut I was saying “ouch” 😂
Love the the length of video
I'm here to learn and
Experience a cool video!
Extremely informative video man!!
Sounds like someone was disappointed that he went the simple route with just salt and pepper. Not really the reactions I would expect from a $1000 brisket. You can kinda see him die a little inside as he realize how much he spent on it. haha
That's exactly what I was thinking. He seemed slightly disappointed. I was expecting some huge reaction.
He needs to study Gugas reactions
I wasted my time watching this too, but his taste reaction worth it
love your channel. I dont think I would enjoy that kind of brisket. regular brisket is already amazing and fatty. if I did anything a5wagyu it would be a ribeye steak or ny strip. thanks for the video. very cool!
Just started offset smoking and I’m learning a ton from you thanks👍👍
Looked awesome. Loved the Alex and Jessie impressions
I was wondering if it was going to basically turn into mush due to the heavy marbleling
Considering the price, I hope you cooked all of those little pieces you trimmed off lol. That's like 25$ right there
The dollar sign goes in front of the 25
Fascinating video. I'm intrigued by the butterfly of the brisket. I'm currently smoking a brisket point and a brisket flat separately for the first time.
the impressions were impeccable!
$1000 brisket? With current prices that’s choice lol.
Just go to Costco, I can get a prime packer for like $60
@@Treyorrrr In S.C. Costco a packer choice was 125.00 last week
@@Stlmgnolia Got a packerprime yesterday for 4.99/lb. depends where you are I guess
Costco prime brisket went as high as $7.00/lb during the covid madness just a few months ago. I didn't bite.
tj inla I just came back from Sam’s Club prime brisket drops to 286 they had none available but I ordered online. I do not shop for my meat at Costco Sam’s Club has better prices almost as good as restaurant depot. Well when it comes to beef, Mike are usually get at Costco.
"I didn't go heavy with the rub..." That was a shit ton of salt.
Big cut of beef salt brings out the flavor
Glad you made this one!!
3:12 so tender the sun was already starting to cook it lol
Question. I know every grill/smoker is different when it comes to the +/- in temps. I've watched several of your videos, and it seems that you're always smoking at 275 degrees. That seems very high to me especially when you're saying that you're smoking these from anywhere from 6-8 hours. I'm not a novice but by no means an expert either. I always thought smoking should be "low and slow" i.e. between 200 - 225 degrees? I find that when I cook at those temperatures I get much better results with bark, flavor, and smoke rings. Is there a specific reason why you smoke at a higher temp? Just curious.
B7 Farm 200-225 for pellet smoker because the heat source is right under your meat. This guy is smoking on an offset so there is more airflow . If he cooked at 200-225 it would probably have to smoke for 20 hours
275 isn’t high at all. Pretty normal. 225 takes forever.
I recall him noting in another vid that it is due to the airflow.
This is such a highly debated topic. I think 200-225 is way too low and the length of cook doesn't make a better product. There are lots of big name pit masters that cook brisket 300 or above. I tend to live in the 250-275 zone because I think it's a good blend between the two and produces my best results.
lol based on your reaction clearly wasnt that good
Yeah seemed a bit underwhelming 🙄
@@ItsRyanTurley I've heard it tastes different than Angus. That being said, he doesn't have Mark Weins reactions lol
That view though. Love watching your videos and learning new things.
Lots of great info thanks! Man that thing looked moist!
LMFAOOO when he does the impressions. 😂 #NailedIt
So close to 100k!!! Congrats
First video of yours I've watched and the impressions at the 10 minute mark made me subscribe
you could legitimately have a career in impressions, and that caught me way off guard.
Great video, great advice, and freaking amazing Alex Jones impression. I was dying - that was spot on
Love the impressions if nothing else!
Nice impressions!! 👍
I love your impressions!!!!
27:17 got me thinking my laundry done
Jonathan brought up a good point about butterflying the point from the flat. I think that calls for a Mad Scientist test on a regular prime brisket.
Quality trade on the TP! Nice work.
Jeremy’s reactions while eating this brisket is almost identical to my reaction to when I was tasting my first brisket. I was instantly analyzing and thinking of what I could do better next time.
Great impressions!
I had some smoked A5 a year or so ago. It was an INSANE experience. Traditional cooking methods are difficult to use because they are based around a prime or choice brisket that doesn’t have the same type or marbling of brisket. Iberico pork is roughly the same premise for pork aficionados.
That view is something else man. Good video.
Really nice looking brisket man!! 👍