Explains why Andy’s videos started popping up for me some time back. Now a fan of both! That wagyu brisket looks amazing! Can’t wait to try one myself one day!
8:36 I can't lie, you can't just go from holding a brown cat to putting something brown inside a smoker. Nearly had a heart attack thinking you were about to cook Tibby.
Chadol Baekee is a Korean bbq cut, that is thinly sliced brisket, cooked quickly. It is super tender bc of the slice! That may be a better way to cook brisket using Korean methods.
I regularly separate the point and flat, glad to see others doing it pre-cook. For us, it came out of necessity as a full brisket is just too much meat for two people to eat over a few days Your method for separation was solid. You did a great job! Typically, I'll prepare the point Texas style and the flat as pastrami. We usually render down the fat trimmings. Good video.
Former butcher here. We used to break the front quarter in such a manner that we could isolate a flat muscle underneath the scapula. Once trimmed, it was called the “surprise” in French butchery, because it could be quite tender, though coming from the shoulder. Try it.
I once tested this as well. What I found is that the most important factor was how thick or thin the slices were cut. I was able to slice a semi-frozen brisket into very thin slices and grill them, mimicking kalbi. It can work pretty effectively, if you're so inclined. However, I'd stick to using short ribs for this type of application. Now what is fairly interesting as a steak is a pork butt steak, very tasty and CHEAP if done correctly.
It Gets under my skin how it seems most of the world can enjoy Australia's most prime beef stakes and lamb cuts at a reasonable price whilst we in Australia pay $15-$20 for one crappy tough select steak.
Your government, imo, is perhaps more corrupt than the US. Its no wonder they want to sell out to other countries while giving the shittiest treatment to their own people. Just look at that Italian premier or whatever its called, hes basically a mob boss sending secret police to peoples houses because they make him offended.
I mean, not really. Really just rich people. Like I can go to my grocery store and get American Wagyu, and some even will carry Japanese Wagyu (usually at like $200 USD per pound) from time to time and usually frozen but usually I only can get Australian Wagyu at fancy steakhouses or online for like $100 USD. It's not like we're stealing all your meat over here haha and only content creators like Max are being like handed free Wagyu. American Wagyu brisket over here is around $8-10 per pound. So still not cheap.
Max, could you do a very simple very basic tutorial for cooking a normal market steak on a normal pan? I love your creative content but I would love to cook my non fancy normal steak better, so If you can make a video for that, that would be very very appreciated.
I understand what you're getting at but his first test was pretty clear that wagyu still has the same issue with the particular cut, being particularly tough.
Because he and you and everyone knows that it’s scientifically impossible to make a normal brisket good cooking it like a steak he did what he could without completely clickbaiting
honestly that would just straight up not work. Making something just to test and then let it go to waste is disrespectful to the food. Atleast he tried something that produced an edible result at the end, so props to him for that. I agree its cheating but cooking a normal brisket that way would be so bad he doesn’t need to try it to know.
I'm shocked you and Andy haven't collabed, considering you both have such great love and understanding for steaks and meat cuts in general. Would love to see something along those lines happen in the future!
Merry Christmas, Max! I love your content and you Always make my day when you upload your videos! You’re actually one of my inspirations for culinary arts! I honestly don’t know anyone who cooks good Steak and meat like you do man! You rock!!! Merry Christmas! 🎄🎅
Every piece of meat this man creates is damn brilliant! I've probably watched all your videos. Keep pushing out these creative original ideas. I love to see you do a jerkey video! 👍
I’ve been marinating my brisket and putting them on coals for years now just for the taste. I use pineapple but it come out tender enough to eat but the taste!!! Thank you for showing the world this!!!
It's not gonna end well I've done this lol. Don't get me wrong it's good but low and slow is better it's a little tougher when you cook it like a steal.
Nice selection of banchan to go with the brisket! Typically in kbbqs, the brisket is divided into subsections, frozen, then sliced super thin for grilling.
I did something similar a while back. The grocery store had a brisket point marked down, so i cubed it into 1” cubes and seared it hot and fast in ghee. It was fricking delicious.
This is basically Korean BBQ in that the marinade is basically galbi marinade. Like galbi (short ribs) the grill method makes for a a little less tender meat compared to low and slow that both cuts are associated with. Both methods for both cuts should be delicious.
you should try to pressure cook it, our butcher shop often sells the brisket attatched to the ribs (very popular in central asian and south asian cuisine), and they pressure cook the meat in a curry like sauce, almost like braising beef but it 1. cuts the cooking time by a factor of at least 3-4 2. makes the beef way more tender 3. allows for great flavor from spices, onions, garlic, tomato paste, thai chillis etc to fully impart their flavor into the beef/sauce
I start with a whole brisket that I dry in the wine cooler over night, cold-smoke (25C) for a couple of hours, cut into 8 chunks and put coarse pepper on, sous-vide at 56C for 48 hrs and then put for a couple of minutes in the full-power gas grill. Pink throughout inside, tender, and full of flavour. Do not trim the brisket: the fat will keep it juicy. I freeze the chunks after they cool, take them out, bring them up to 56C and have perfect and cheap steaks whenever I want them.
I strongly recommend not adding tallow to the wrap until it's time to rest. As your video demonstrates, adding tallow too early washes off some of that bark. If you wait until the rest, you'll still get that meteorite bark.
South Americans regularly cook brisket like a steak and it comes out amazing. Lookup “granito no espeto”. The key is to use a skewer and carve out the outer crust, in thin pieces. Then each bit against the grain.
Back at the bistro we would slice our brisket about 1/2 inch to an inch thick and just slap em on the grill, high heat. No pre cooking. Grill it up and then steam it a little in the prime rib au jus. Was phenomenal and so simple.
I also made Kalbi from a flat after sous vide and then smoking and grilling. It tasted and was tender, but the texture didn’t work well for Kalbi. Great vid!
I would suggest maybe sousvide the brisket at the lowest temp collagen will break down. After that searing it hot and fast like a steak. The lowest temp for collagen to break down is 122f/50c, notably VERY slowly. It ramps up the speed dramatically at a temp of 160/71c. Its like pasturizing a brisket at a temp where meat is rare.
In Switzerland, we drop Brisket in Soup "Siedfleischsuppe". Works pretty well. Pro-Tip: Drop in a pan with blazing hot oil, set on fire for a few second on a safe place. Put out fire with a lid.
vinegar is also a great meat tenderizer since it breakdown fats from the meat and allows meat to become tender and allows your meat to stay fresh for a period of time
I like how brisket almost demands you to make a good well-done(slow cooking FTW), but people still resist in some way. I usually approve of experiments, but this is just conceptually hilarious.
Love the video, two main points: 1) should have done a side-by-side with regular brisket, would have loved to see if the marinade could save it, if not make it superior. 2) should have used a point as a control.
I’m surprised westerners haven’t caught on to this. In Thailand we’ve been grilling brisket to medium well/well done for ages. Personally though, I love the point end when grilled medium rare. It has a unique bouncy texture and supremely beefy flavour. Another surprising dish we have is poached beef shank. When sliced thinly and poached in herbal stock with galangal, lemongrass, and kaffir lime leaves (same concept as french court bouillon), it has a crunchy yet surprisingly tender texture. People should be more open minded to how they cook these so called ‘tough cuts’. For some reasons you guys can grill short ribs (which is traditionally braised), yet feel disgusted at the thought of grilling brisket hmm.
as soon as you separated the point and flat all I wanted you to do was smoke the point by itself, after trimming it still had so much marbling and looked like it would be an amazing cook if smoked to 200
What I'd like to see depends on what you have? I mean I'd love to see a comparison of a wagyu ribeye versus a dry aged one. There are a whole bunch of cuts that I'eld love to see in Wagyu such as a Swiss steak, sirloin, and tenderloin. I wish I had the equipment to do something crazy like sous vide a Swiss steak surrounded by tallow or injected with it.
Store bought corned beef always comes in flats and points. You can also buy "competition" cut brisket, which is just the flat. I'm surprised you haven't ever seen the separate cuts.
When you transitioned from you holding Tibby to you putting the flat on the grill, I thought you were still holding Tibby and putting him on the grill 🤣
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Great video mate! Glad you enjoyed the beef 🥩
Explains why Andy’s videos started popping up for me some time back. Now a fan of both! That wagyu brisket looks amazing! Can’t wait to try one myself one day!
WOAH
Whats a holiday present
What do you want for dinner Andy?!
We need a collab soon from u 2!!!!
8:36 I can't lie, you can't just go from holding a brown cat to putting something brown inside a smoker. Nearly had a heart attack thinking you were about to cook Tibby.
I thought he was cooking Chinese food for a second.
@@LukeTheSchoolBoy lol 😅
Godspeed, Zach.
the color Orange has left the chat
@@LukeTheSchoolBoy Lolololol
Love that you got the beef from Andy! He’s an awesome creator.
He’s the best!
@@MaxtheMeatGuyWhen you guys gonna Collab?
Chadol Baekee is a Korean bbq cut, that is thinly sliced brisket, cooked quickly. It is super tender bc of the slice! That may be a better way to cook brisket using Korean methods.
I agree, I've grilled brisket many times after letting it marinade. The trick is to cut the pieces right.
It's a very specific part of the brisket though.
@@chrisshin9611 it's all delicious
차돌배기
Right. You can grill like a regular steak and then super thinly cut and dip in some ginger sauce laos style 🥲
I regularly separate the point and flat, glad to see others doing it pre-cook. For us, it came out of necessity as a full brisket is just too much meat for two people to eat over a few days Your method for separation was solid. You did a great job! Typically, I'll prepare the point Texas style and the flat as pastrami. We usually render down the fat trimmings. Good video.
Former butcher here. We used to break the front quarter in such a manner that we could isolate a flat muscle underneath the scapula. Once trimmed, it was called the “surprise” in French butchery, because it could be quite tender, though coming from the shoulder. Try it.
I once tested this as well. What I found is that the most important factor was how thick or thin the slices were cut. I was able to slice a semi-frozen brisket into very thin slices and grill them, mimicking kalbi. It can work pretty effectively, if you're so inclined. However, I'd stick to using short ribs for this type of application. Now what is fairly interesting as a steak is a pork butt steak, very tasty and CHEAP if done correctly.
Yes, this! cut thin and have yourself some steak bites, it's amazing 👌😋
"I'm Max the Meat Guy and this is an Australian wagyu brisket. Let's see how quickly we can destroy it."
and suddenly it was if hundred of thousands cried out at once.
'Max the beat guy'
Great video! Very interesting experiment 👌
Watch your vids all the time you're gonna be up there very quickly. You've got into my algorithm!
Can't wait for you to react to this
@Chrono Pheonix wow really?! That's awesome haha thanks for taking time to let me know
@@AntsBBQCookout would really love for your reaction and see your input
Not gonna lie, when you transitioned to the grill shot at 8:35, for a second I really thought you put your cat on the grill and my heart stopped.
It Gets under my skin how it seems most of the world can enjoy Australia's most prime beef stakes and lamb cuts at a reasonable price whilst we in Australia pay $15-$20 for one crappy tough select steak.
Same in NZ...
When i saw carrarra overseas it was at >$100/kg. It's really not that cheap as far as I can tell...
Your government, imo, is perhaps more corrupt than the US. Its no wonder they want to sell out to other countries while giving the shittiest treatment to their own people. Just look at that Italian premier or whatever its called, hes basically a mob boss sending secret police to peoples houses because they make him offended.
I mean, not really. Really just rich people. Like I can go to my grocery store and get American Wagyu, and some even will carry Japanese Wagyu (usually at like $200 USD per pound) from time to time and usually frozen but usually I only can get Australian Wagyu at fancy steakhouses or online for like $100 USD. It's not like we're stealing all your meat over here haha and only content creators like Max are being like handed free Wagyu. American Wagyu brisket over here is around $8-10 per pound. So still not cheap.
I bought some amazing Australian picanha once 😋
Love the way you had your side dishes set up like a Korean bbq! Great job!
Max, could you do a very simple very basic tutorial for cooking a normal market steak on a normal pan? I love your creative content but I would love to cook my non fancy normal steak better, so If you can make a video for that, that would be very very appreciated.
I just cringed looking at the title, lets see how it goes.
No one cares
@@georgemarch6752 apparently Max does since he liked the comment
Someone has cited the word, The Cringe is here.
@@georgemarch6752 𝚂𝚑𝚞𝚝 𝚞𝚙 💀
@@georgemarch6752 I care
Your videos inspired me to get into steak, and now I reap the tasty rewards. Thanks!
Using wagyu for this experiment is cheating though. I would’ve like to see him try this on a regular brisket.
It ruined the whole video imo.
I understand what you're getting at but his first test was pretty clear that wagyu still has the same issue with the particular cut, being particularly tough.
Because he and you and everyone knows that it’s scientifically impossible to make a normal brisket good cooking it like a steak he did what he could without completely clickbaiting
honestly that would just straight up not work. Making something just to test and then let it go to waste is disrespectful to the food. Atleast he tried something that produced an edible result at the end, so props to him for that. I agree its cheating but cooking a normal brisket that way would be so bad he doesn’t need to try it to know.
Exactly trash video
Gran video eres un grande y en cuanto vi el titulo dije "tengo que verlo"
I'm shocked you and Andy haven't collabed, considering you both have such great love and understanding for steaks and meat cuts in general. Would love to see something along those lines happen in the future!
Love the pear/kiwi info. Definitely gonna keep that in mind next time I cook a cheaper cut
Merry Christmas, Max! I love your content and you Always make my day when you upload your videos! You’re actually one of my inspirations for culinary arts! I honestly don’t know anyone who cooks good Steak and meat like you do man! You rock!!! Merry Christmas! 🎄🎅
That’s so amazing to hear, thank you!! And merry Christmas hope it’s been a great one
Every piece of meat this man creates is damn brilliant! I've probably watched all your videos. Keep pushing out these creative original ideas. I love to see you do a jerkey video! 👍
I’ve been marinating my brisket and putting them on coals for years now just for the taste. I use pineapple but it come out tender enough to eat but the taste!!! Thank you for showing the world this!!!
I quit short form videos for numerous reasons, so im glad to be seeing you making longer videos 👍
You CAN cook a brisket to medium rare and have it good. 50hr sous vide 130F cold smoke 1hr, sear on cast iron
It's way different and you should try it
Tibby says: "Give me the steak" !!!! How not to blame him!!! 😂😂😂You are both so cool!!! Your steak is really mouthwatering!!! ❤
In Brazil we actually eat brikset like a steak on the grill and even like a picanha on skewers like churrasco style medium rare, yes we do that lol
It's not gonna end well I've done this lol. Don't get me wrong it's good but low and slow is better it's a little tougher when you cook it like a steal.
Do you mean steak?
@@TheGoldenPhoenix yes
it ended well tho
Just pay a thousand bucks for a Wagyu brisket and voila, it works! Magic amirite
@@TheGoldenPhoenix you know damn well that's what he meant.
The size of the piece and the slice you had makes a big difference as well. Thanks for the upload 🙏❤️
What an interesting experiment! Never thought about treating a brisket like a steak! Great job!!
shout out to tibby! Hope to see more of that furball
thanks for posting on Christmas and using your time to entertain us
Merry Christmas!
Nice selection of banchan to go with the brisket!
Typically in kbbqs, the brisket is divided into subsections, frozen, then sliced super thin for grilling.
I did something similar a while back. The grocery store had a brisket point marked down, so i cubed it into 1” cubes and seared it hot and fast in ghee. It was fricking delicious.
That's the most baffling cooking method I've ever heard of. How did you think of that?
This is basically Korean BBQ in that the marinade is basically galbi marinade. Like galbi (short ribs) the grill method makes for a a little less tender meat compared to low and slow that both cuts are associated with. Both methods for both cuts should be delicious.
If only this was released a couple days ago, I could have done this myself and absolutely horrified my family for Christmas dinner.
you should try to pressure cook it, our butcher shop often sells the brisket attatched to the ribs (very popular in central asian and south asian cuisine), and they pressure cook the meat in a curry like sauce, almost like braising beef but it
1. cuts the cooking time by a factor of at least 3-4
2. makes the beef way more tender
3. allows for great flavor from spices, onions, garlic, tomato paste, thai chillis etc to fully impart their flavor into the beef/sauce
Kiwi would have worked better than pears. Learned this from a Korean lady who knows tenderness :)
When you were holding tibby i thought you were putting him on the grill in the next clip 😂😂
Max: I’m gonna cook a brisket like a steak and it will still be good
Me: Yeah right
Me at the end of the video: Oh Dang!👍
Yea the second shot with the brisket marinated looked really good ngl.
I almost automatically hit the dislike for cooking wagyu as a steak 😂
I can't imagine who has the biggest bill when shopping between Max, Guga or tipsy bartender
Gugahas a whole fridge full of wagyu
At reaction first i would have thought guga, but then i watched tipsy bartenders fucking jungle juice and nope guga and max are poor in comparison.
I start with a whole brisket that I dry in the wine cooler over night, cold-smoke (25C) for a couple of hours, cut into 8 chunks and put coarse pepper on, sous-vide at 56C for 48 hrs and then put for a couple of minutes in the full-power gas grill. Pink throughout inside, tender, and full of flavour. Do not trim the brisket: the fat will keep it juicy. I freeze the chunks after they cool, take them out, bring them up to 56C and have perfect and cheap steaks whenever I want them.
Okay Max, gotta ask, how many times has the Vegan Teacher come after you? 😅
Awesome vid bro keep it up loved the thumbnail
11:43 fr. Hear that Joshua Weissman and Guga? Taste>Texture
if possible, you should try to sous vide a brisket to medium rare, I think that would get the best results for a medium rare brisket
What a fascinating way to spend Christmas.
Appreciate you spending some of it with me!
I strongly recommend not adding tallow to the wrap until it's time to rest. As your video demonstrates, adding tallow too early washes off some of that bark. If you wait until the rest, you'll still get that meteorite bark.
Interesting thought! I’d be interested in doing a side by side comparison but that does make a lot of sense
South Americans regularly cook brisket like a steak and it comes out amazing. Lookup “granito no espeto”. The key is to use a skewer and carve out the outer crust, in thin pieces. Then each bit against the grain.
Love these experiments.
Very interesting. As I don’t have a smoker and now have 2 fresh briskets in the freezer from 2 1/2 angus cows I bought. Love to see an oven recipe.
Back at the bistro we would slice our brisket about 1/2 inch to an inch thick and just slap em on the grill, high heat. No pre cooking. Grill it up and then steam it a little in the prime rib au jus. Was phenomenal and so simple.
probably more like 1/3 inch tbh
I also made Kalbi from a flat after sous vide and then smoking and grilling. It tasted and was tender, but the texture didn’t work well for Kalbi. Great vid!
0:48 " Meat heaven" sounds like a dirty site.
Max: Brisket is the king of barbeque.
Burgers: What about me? 😢😢😢
I would suggest maybe sousvide the brisket at the lowest temp collagen will break down. After that searing it hot and fast like a steak.
The lowest temp for collagen to break down is 122f/50c, notably VERY slowly. It ramps up the speed dramatically at a temp of 160/71c.
Its like pasturizing a brisket at a temp where meat is rare.
uncle roger rn: fuiyo what is that nephew max
The transition from holding the cat to the grill got me lol
In Switzerland, we drop Brisket in Soup "Siedfleischsuppe".
Works pretty well. Pro-Tip: Drop in a pan with blazing hot oil, set on fire for a few second on a safe place. Put out fire with a lid.
I've always wondered if the high marbling on a wagyu brisket means that it can be sliced and cooked like a normal steak. Thanks for the experiment!
Tibby is literally the cutest. Great content btw!
The juicy counter was low key cracking me up
6:56 My ancestors are screaming at you
vinegar is also a great meat tenderizer since it breakdown fats from the meat and allows meat to become tender and allows your meat to stay fresh for a period of time
Merry Christmas 🥳🥳🎄🎁
I like how brisket almost demands you to make a good well-done(slow cooking FTW), but people still resist in some way. I usually approve of experiments, but this is just conceptually hilarious.
I swear Tibby is the most chill cat i have seen on the internet thus far.
it means he's taken good care of!
I really love your work and cuisine, and just say, Joy! Thanks so much these months! PH
Merry Christmax :)
Your should cook a ribeye roast like a brisket now!!
This mad scientist shit is exactly why I love this channel. He dares to see the world of meat as it could be, instead of accepting how it is
Merry Christmas max! Interesting vid…
Merry Christmas! Thank you 🙏
Love the video, two main points:
1) should have done a side-by-side with regular brisket, would have loved to see if the marinade could save it, if not make it superior.
2) should have used a point as a control.
Marinades are great with the right marinade and enough tune you can make rounds tender even
I’m surprised westerners haven’t caught on to this. In Thailand we’ve been grilling brisket to medium well/well done for ages. Personally though, I love the point end when grilled medium rare. It has a unique bouncy texture and supremely beefy flavour.
Another surprising dish we have is poached beef shank. When sliced thinly and poached in herbal stock with galangal, lemongrass, and kaffir lime leaves (same concept as french court bouillon), it has a crunchy yet surprisingly tender texture.
People should be more open minded to how they cook these so called ‘tough cuts’. For some reasons you guys can grill short ribs (which is traditionally braised), yet feel disgusted at the thought of grilling brisket hmm.
Tank you so much Max the meat guy.
Cooking a brisket high and fast should be considered a crime
as soon as you separated the point and flat all I wanted you to do was smoke the point by itself, after trimming it still had so much marbling and looked like it would be an amazing cook if smoked to 200
8:34 the transition from him holding tibby to him putting the brisket on the bbq had me worried that he was about to eat the cat lol.
I love seeing people so worked up about this 😂 it was a cool but unusual meat experiment. Nice vid 👍
Great quality long video
Appreciate it man 🙏
slice the point at a 45 degree angle against the grain would have made it even more tender
I’m convinced that’s how most mid bbq joints “smoke” a brisket when it doesn’t taste smoked at all.
8:35 I thought the brisket was his cat for a second💀💀
Korean bbq slices brisket thin and grill it… its great
when separated i can only imagine the point makes amazing burnt ends with more surface area for seasoning
8:36 I legit thought he was putting Tibby onto the grill 💀
8:35 i thought u put tibby in the grill!💀💀
8:37 … I thought he was putting his cat on the smoker 😬😬😬. 🤣🤣😂😂😂😂
What I'd like to see depends on what you have? I mean I'd love to see a comparison of a wagyu ribeye versus a dry aged one.
There are a whole bunch of cuts that I'eld love to see in Wagyu such as a Swiss steak, sirloin, and tenderloin.
I wish I had the equipment to do something crazy like sous vide a Swiss steak surrounded by tallow or injected with it.
Appreciate the feedback!
I thought he was putting the cat on the grill for a second. Had to double look lmao
In Brazil, it is normal to do brisket at high temperatures, especially in restaurants on the side of the road.
Store bought corned beef always comes in flats and points. You can also buy "competition" cut brisket, which is just the flat. I'm surprised you haven't ever seen the separate cuts.
Just made turkey your way, amazing. Thank you dude.
Your videos are so good. Also your kitchen looks awesome, maybe a future kitchen tour? 👀
When you transitioned from you holding Tibby to you putting the flat on the grill, I thought you were still holding Tibby and putting him on the grill 🤣
love these experiments
Glad it was Max doin this and not me😂 Either way looked great💯
Since 99% of us can't afford a giant wagu brisket isn't a good video. Lucky for you, you've got a buddy in the meat industry
That's something you could sell in a restaurant for 300$ minimum