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00:00Today we're testing the craziest ways to cook brisket
00:03We'll start by cooking this one rotisserie style, directly over fire
00:07But as the video goes on, you'll see secret recipes that test the limits of flavor
00:12That is insane
00:13Downright diabolical methods that should never be recreated
00:17Just so you're bone dry
00:19And experiments that have completely transformed everything I thought I knew about brisket
00:25I'm definitely gonna make this
00:26Are we on the verge of a brisket revolution?
00:28Or is simple really best?
00:31Let's find out
00:32Okay, our rotisserie brisket has been on for 7 hours
00:36Let's check this out
00:37You just take a look at this brisket
00:40This looks absolutely beautiful
00:41This is only our first of the day
00:43And the briskets will only get crazier
00:46But either way, this looks unreal
00:49Let's see if I can just slide it right off
00:53The fat just feels like extra caramelized and rendered
00:57And I'm not gonna lie, it actually seems very tender
01:00Let's slice
01:01Definitely doesn't have quite the same pullable texture as a low and slow brisket
01:06But visually, it's still looking very promising
01:09Alright guys, I hope you are ready for brisket
01:12This one looks crazy
01:13I'm pumped for some brisket
01:15I love brisket
01:16Cheers
01:16I like that
01:18It's like caramelized onion on the outside
01:20Yeah
01:21It's like sticky
01:22But in a good way
01:23Completely different bark than a regular brisket
01:26If you think about a rotisserie, it's being cooled at the top
01:28And then just literally thousands of times being exposed to direct heat
01:32The bark on this is so unique
01:34I love that there's just a subtle smoky flavor
01:38It's not like a smoked Texas style brisket
01:40I will say, this is a lot less tender than a typical smoked brisket
01:44For better or worse
01:45All that said, the way we are ranking these today is very simple
01:48Is it better or worse than a regular Texas barbecue brisket?
01:53One, two, three
01:55Flavor was so good, but the texture just wasn't quite there
02:00But I respect it so few
02:01Let's move on
02:02Next up, we're gonna attempt to make the world's biggest burnt end
02:06And I could not be more excited
02:08Debatably, the best bite in barbecue is a brisket burnt end
02:13So what if we turned an entire brisket point into one?
02:17Scoring the fatty point like this should dramatically increase the surface area for smoke, seasoning, and sauce
02:24And essentially convert the entire side of this brisket into built-in burnt ends
02:30At least, that's the goal
02:32And we'll get it on the smoker
02:34Well guys, we are 12 hours in
02:36And I could not imagine this thing looking any better
02:40The burnt ends have sort of separated and popped out exactly the way I was hoping
02:44And just like any good burnt end, time to sauce
02:47Focusing the barbecue sauce on the point side
02:50Painting into all those nooks and crannies
02:54And back on the smoker to tack up
02:56And just like that, the world's largest burnt end is finally done
03:01Honestly, this might be the most excited I've ever been to slice into a brisket
03:05And just take a look at that cross-section
03:09I have never seen anything like this
03:11We have those big caramelized burnt ends over the top of the juicy meat
03:16It is literally everything I could ever want in a piece of barbecue
03:20Sweet, savory, juicy, crispy, tacky
03:24I mean, it's smoky
03:25If they taste even half as good as they look, then we're in for a treat
03:29This is the cutest little brisket I've ever seen
03:33That's one way to describe it
03:34That's incredible
03:35This I can get behind
03:36That is a bite of meat right there
03:38You get the tender flat below
03:40You also get that saucy caramelized burnt end over the top
03:43Wow
03:44This is even better than normal burnt ends
03:46Because of all that surface area on top
03:48This is a great bark
03:50It's so flavorful
03:52You get pepper
03:52You get smoke
03:53It's tacky
03:54I feel like this is the best of the day
03:56All right, better or worse than a Texas barbecue brisket
03:58I mean, the answer is pretty simple for me
04:00I mean, it's literally everything you want in a normal Texas barbecue brisket
04:04But more
04:05I'll eat this whole plate
04:06Mmm, yeah, that piece too
04:09There's a little bit more on the plate, Max
04:10This next one is as questionable as it gets
04:14But some things must be done in the name of brisket science
04:18It's time for brisket
04:20Versus microwave
04:23I truly have no idea what to expect
04:26But I mean, microwaves can get food extremely hot
04:30So if we leave it in there long enough
04:32I can't think of a reason why it wouldn't work
04:35Get her open
04:36Adding in the brisket
04:38We'll get it shut
04:41Popcorn, potato, pizza, veggies, beverage
04:44Where's the raw brisket section?
04:46I'll start with 60 minutes
04:47Let's see what happens
04:50Just microwaving
04:51Slow and slow, baby
04:53Okay, it's been about 30 minutes
04:55Let's check on our progress
04:56It's a little bit pale
04:58But that is definitely cooking
04:59Check the temp
05:01Still quite undercooked
05:03But not bad
05:04Just gonna flip it around
05:05And we'll get it back in the microwave
05:06To finish cooking
05:07Okay, it has been just about exactly an hour and 45 minutes
05:13Let's see what we got
05:14Guys, I'm just gonna say it
05:16I actually think this brisket came out amazing
05:19Just take a look at it
05:21For one, we got a shockingly good-looking microwave crust
05:25I mean, I've seen worse crusts come off of smokers before
05:28I mean, it smells absolutely delicious somehow
05:31And it feels tender
05:33Time for the moment of truth
05:34Honestly, some pretty good moisture in there
05:37Though, I can't lie
05:39Certainly not the most beautiful brisket I've ever sliced into
05:43I mean, it doesn't smell bad
05:45But it smells like microwaved meat
05:46Just let you guys fill in the blank there
05:48Never mind, mentally
05:49Bit of a spree texture
05:51But for a brisket cooked in under two hours in a microwave
05:55Am I allowed to say it doesn't look that bad?
05:58You guys knew this would come
05:59Microwaved brisket
06:01Why does that have a bark?
06:04I've had worse briskets at barbecue restaurants before
06:07That is not bad
06:09That's exactly what I was gonna say
06:11This is not a good brisket
06:13But I wouldn't think that's a microwave
06:14Not at all
06:15It tastes like a crappy pot roast
06:17In the best way possible
06:19I got a big bite of the point
06:21And it is not rendered
06:22Really?
06:23The piece I had was so good
06:25Oh no, I bit into it
06:27And I could hear the
06:28Going through each sinewy
06:31Chewy, brisket-y
06:33It's genuinely not bad
06:34It's like
06:36Got him, he got me
06:39Not better, but shockingly
06:40Not bad
06:42Okay, next up
06:43We are attempting the craziest thing
06:46I've ever tried with brisket
06:48I'm going to attempt
06:49To turn this into
06:50Bressaola
06:51Which is essentially
06:52Beef prosciutto
06:54I've never done this with a cut
06:55As big as brisket
06:56So this could easily
06:58End up taking months
06:59That's why I'm trimming the fat
07:00Aggressively
07:01So it's nice and uniform
07:02Okay, this should be
07:04Pretty good
07:05Now from here
07:06Getting the brisket
07:07To its final cured form
07:08Is a two-step process
07:10Step one
07:11Is a salt cure
07:12It includes roughly
07:13Two and a half percent
07:15Of the meat weight
07:16In salt
07:16And a variety of herbs
07:18Making sure
07:19To season thoroughly
07:20Now we'll go in
07:22To a vacuum bag
07:23Making sure to add in
07:24All that excess seasoning
07:26We'll get it all
07:27Sealed up like so
07:28Almost forcing that salt
07:29And all those flavors
07:31To absorb deeply
07:32From here
07:33We'll let this sit
07:34In the fridge
07:34For about a week
07:35We've let it cure
07:36For ten long days
07:38And our brisket
07:39Is finally ready
07:41To be air dried
07:42Only thing left to do
07:43Is to get it on a rack
07:44And finally
07:45It's into the curing chamber
07:47For the next ten weeks
07:48It's time for some hibernation
07:50And I could use to sleep
07:51I'm a tired boy right now
07:52Man
07:53Fill it to your steak
07:55Yeah
07:55Brisket
07:56Mashed potatoes
07:57Steak sandwich
07:58Max it's been ten weeks
08:00Wake up
08:00Wake up Max
08:02It's been ten weeks
08:03Ah
08:03Cal how long have I been out for
08:06About ten weeks
08:07I am exhausted
08:10Let's check on that brisket
08:11Okay this is not
08:13What I was expecting
08:14Gotta be honest
08:15This is looking
08:15Absolutely wild
08:17But what's also looking
08:18Absolutely wild
08:19Is me
08:19I think it's time
08:20For a haircut
08:21I'll be back in a second
08:22Much better
08:26Alright guys
08:27Just take a look
08:28At what happened
08:29To our little brisket
08:31And when I mean little
08:32I mean little
08:32This thing has shrunk
08:33In size substantially
08:34It is like
08:35Razor thin
08:36At this point
08:37Not to mention
08:38It is basically
08:39Hard as a rock
08:40The other thing
08:41You'll notice
08:41Is it has developed
08:42Some white mold
08:43This is actually
08:44Very common
08:44When it comes to
08:45Charcuterie
08:46And not necessarily
08:47A bad sign
08:48Well
08:48Is this thing
08:50Still edible
08:50Or did we just
08:51Completely waste
08:52The past ten weeks
08:53Let's find out
08:54Super thick pellicle
08:56This is the craziest
08:58Cross section
08:58I've seen
08:59In a very long time
09:01The outside
09:01Looks like a fossil
09:02But the inside
09:04Does have this
09:05Beautiful deep red
09:06Color to it
09:07Honestly
09:08Feels like I'm
09:08Cutting through wood
09:09But sometimes
09:10Looks can be deceiving
09:11Let's see how our
09:13Attempt at brisket
09:14Brisaola
09:15Actually tastes
09:16No judgment
09:17We try
09:18It's actually really good
09:19It's amazing
09:20It tastes so much
09:22Better than it looks
09:23It's like brisket
09:24Pepperoni
09:25Very rich
09:26Extra creamy
09:27And a nice
09:28Mild beef flavor
09:29There's something
09:30Awesome about
09:31Curing your own meat
09:32Because you know
09:33What goes into it
09:33Like homemade bacon
09:34Ten times better
09:35Than store bought bacon
09:36What I will say though
09:37Is I still don't know
09:39If this is fully edible
09:40The amount of mold
09:41On there is
09:41Sketching me out
09:42Just a little bit
09:43Thanks for telling us
09:43Right after we took
09:44A bite of it
09:45I wanted to make sure
09:46You guys actually tasted it
09:46I'm not gonna act
09:47Like this went perfectly
09:48Like that got way too thin
09:50The outer pellicle
09:51Is so thick
09:52There's very limited
09:53Actual edible meat
09:55But for my first try
09:56I'm not mad about it
09:57Is it actually better
09:58Than a perfectly smoked
09:59Texas barbecue brisket
10:01Not quite
10:03But for what it is
10:04I'm pretty happy
10:05100%
10:06This is the one
10:07I am by far
10:08Most excited about
10:10Because we're cooking
10:11This brisket
10:12With electricity
10:13Specifically
10:14The presto hot dogger
10:16So this is a
10:17Discontinued food gadget
10:18That literally
10:19Electrocutes hot dogs
10:21Let's see if it works
10:22On brisket
10:22It's apparently great
10:23For busy mothers
10:24Family vacations
10:26Dorm students
10:27Parties
10:28But what about brisket
10:29So normally
10:30You'd stick hot dogs
10:31On these prongs
10:32Basically sending
10:33An electric volt
10:35Across said dogs
10:36Cooking them
10:37From the inside out
10:38You know the rules
10:39If it works on dogs
10:40It's gotta work on brisket
10:42I'll remove a nice
10:44Slice of brisket
10:45This size here
10:46Should be perfect
10:48Like any good
10:49Electrocuted brisket
10:50We'll season with
10:51Just salt
10:52And now we'll see
10:52If we can attach
10:53Our brisket
10:55Inserting through
10:56The prongs
10:56On this first side
10:57Kind of curling it up
10:59And letting it slide
11:00Into the other side
11:02We'll combine
11:03With the rest of the unit
11:04Bit of a tight squeeze
11:05And finally
11:07Let's see if this works
11:10Oh
11:10I think I'm actually
11:11Starting to hear something
11:12What
11:13Oh wait
11:14It's actually getting warm
11:15Wow
11:15We are officially cruising
11:16What is
11:17Okay
11:17What is that
11:18Ooh
11:18Okay
11:19It does not smell very good
11:20Is that fire below
11:21There's literally sparks
11:22Going through the bottom
11:23As we cook this brisket
11:25With electricity
11:26That's crazy
11:27I mean this thing
11:27Is either smoking
11:28To perfection
11:29Or we are about
11:30To short circuit
11:31The entire house
11:32Let's let it keep cooking
11:33Find out
11:34Three hours later
11:35This thing is looking
11:37Extremely pale
11:39Let's take a look
11:40At all the liquid
11:41That's kind of
11:42Fell to the bottom there
11:43That is absurd
11:44Now I'll do my best here
11:46Wow it's hot
11:48Whew
11:48Gosh
11:49Removing the brisket
11:51From the electric prongs
11:53I mean that right there
11:55Straight up looks like death
11:56The holes on this side
11:58Are just absurd
11:59But the big question
12:00Is this thing actually cooked
12:02That really doesn't look half bad
12:04But the weird thing is
12:05The inside is more cooked
12:07Than the outside
12:08Like that is just
12:09Completely pink
12:10On the bottom there
12:11And that's because
12:11I think it actually did cook
12:13From the inside out
12:14Easily
12:15The most disturbing
12:16Looking piece of meat
12:17We've ever had
12:19In this studio
12:19Let's see
12:20What the team thinks
12:22Okay this one
12:22I'd say
12:23Consume at your own risk
12:25What the hell
12:26Is that hole in my brisket
12:28Alrighty and go
12:29Psych
12:31Oh you didn't act
12:34Okay
12:34The meat tasted good
12:36But the lead
12:37Tasted even better
12:38I'll let you rank
12:38This one Kyle
12:39That's gonna be like
12:40As far down
12:41As you can possibly get
12:42That was disgusting
12:43Somehow it tasted like a chemical
12:45But let me know
12:45What you think Sofia
12:46Kyle that was a perfect description
12:47Let's move on
12:49We're cooking this next brisket
12:51Churrasco style
12:52Brazilian picanha
12:54Churrasco style
12:55Might just be my all time
12:56Favorite way
12:58To eat steak
12:58But picanha and brisket
13:00Are completely different
13:02Cuts of beef
13:02So honestly
13:03I have no idea
13:04If this will actually work
13:05On brisket
13:06But I do know
13:07To give us the best shot
13:08It's very important
13:10That we locate the grain
13:11With the grain running
13:12Precisely this way
13:14We'll take our knife
13:15And find what is
13:16Exactly perpendicular
13:17And take our slices
13:19Picanha is what would be
13:20Considered a tender cut
13:21While brisket
13:22Most certainly is not
13:24So I'd kind of be shocked
13:26If this ends up working
13:27But some things
13:28Must be done
13:29In the name of
13:30Brisket size
13:31And we'll get them
13:32On the skewers
13:33Following the
13:34Brazilian picanha playbook
13:36Adding three beautiful
13:37Brisket steaks
13:38To each skewer
13:39And seasoning heavily
13:40With just coarse rock salt
13:42And let's get them
13:44On the grill
13:44The cool thing is that
13:46Picanha and brisket
13:47Both have a very similar
13:48Fat cap
13:49And they seem to be
13:50Cooking the same way
13:51As that fat starts to render
13:53It sort of flares
13:54And helps develop
13:56That beautiful char
13:57It is wild
13:58How similar
13:59This looks to picanha
14:00I just hope it tastes
14:02Even half as good
14:04As it looks
14:04One thing I'll say
14:05About grilling outside
14:06Like this
14:07It gets hot
14:08But I think
14:08We're just about done
14:11And now
14:11Just like we would picanha
14:13We're going to take
14:13Some nice thin slices
14:15Against the grain
14:16Even the toughest cuts
14:18Can still be tender
14:19At medium rare
14:20When sliced
14:20Very thin
14:21Against the grain
14:22I mean it is
14:22Pulling apart
14:23Very easily
14:24I just really hope
14:26This is edible
14:26Because it was
14:27Probably the
14:28Most fun to cook
14:29So far
14:30Brazilian
14:31Churrasco brisket
14:32This might be
14:33The most exciting
14:34I am
14:34It looks
14:35Exactly like picanha
14:37It's actually tender
14:39I'm shocked
14:39It's tender
14:40You get that char
14:41It really is like churrasco
14:42Obviously brisket
14:44Is not as tender
14:45And shouldn't be eaten
14:46Medium rare
14:46Like picanha
14:47When you're slicing it
14:48Razor thin
14:49And it's all char
14:50It works
14:51And the thing is
14:52Brisket is inherently
14:53Extremely flavorful
14:54So I actually think
14:55This has more flavor
14:56Than picanha
14:57I really think
14:58We're on to something
14:58I think this might be
15:00My favorite way
15:01I've ever had brisket
15:02It's so good
15:03This is a toughie for me
15:05Yeah
15:07I respect it
15:10But I respect
15:11Texas barbecue brisket
15:12Even more
15:13It's definitely worth trying
15:14This next one
15:15Should be very interesting
15:17It's time
15:18For caveman brisket
15:20Caveman style
15:21Is when you
15:21Essentially cook a steak
15:23Directly on hot coals
15:25You'd think the steak
15:26Would like
15:26Completely go up in flames
15:28But it surprisingly
15:29Works extremely well
15:30Though I have no idea
15:32What will happen
15:33When we do it
15:34With a brisket
15:35And let's get it
15:36On the coals
15:37Down with the hot charcoal
15:38And on with the brisket
15:40Even though those coals
15:41Are hot
15:42As you can see
15:43It really isn't
15:44Burning the brisket
15:45Sort of slowly
15:46Developing a nice
15:47Exterior crust
15:48With some great
15:49Caramelization
15:50It's been 30 minutes
15:51Of flipping frequently
15:52And this
15:54Is what it looks like
15:55Okay
15:55This brisket
15:56Is still essentially
15:57Completely raw
15:58But the char smell
16:00Coming off of it
16:01Is just insane
16:02Instead of wrapping
16:04In something like
16:04Butcher paper
16:05I'm starting with
16:07Banana leaves
16:07To try and further
16:09Elevate the flavors
16:10We've developed
16:10And also keep it juicy
16:12And now we continue
16:14With the layers
16:15The tinfoil's primary job
16:17Is to protect the meat
16:18And seal everything in
16:19And back outside
16:21We go
16:22What I'm essentially doing
16:23Is burying the brisket
16:25In dirt
16:25Completely surrounded
16:27By hot coals
16:28Above, below
16:29And on the sides
16:30I imagine
16:30This is a similar
16:31Cooking process
16:32A real caveman
16:33Would have used
16:34Millions of years ago
16:35Okay
16:36It's been six hours
16:37And I think it's done
16:38And I am
16:41Dying to see
16:43What's going on
16:44In here
16:44Oh yeah
16:46It is
16:46Very much
16:47Still covered in ash
16:49I kind of feel
16:50Like it's Christmas
16:51Wow
16:51Alright
16:53Definitely some
16:54Char action
16:54Going on here
16:55And there she is
16:57In all her glory
16:58Okay so initial thoughts
16:59It does actually feel
17:01Pretty tender
17:01And well cooked
17:02Though I will say
17:03It is crispy
17:05So I actually thought
17:06This was all bark here
17:07But turns out
17:09The leaf has like
17:10Stuck to the meat
17:11Kind of infused
17:12Onto the bark
17:13It's like a banana leaf shell
17:15But either way
17:16Let's slice
17:17Okay so it does
17:18Actually look
17:19Somewhat juicy
17:20But if you take
17:21A closer look
17:22Look at the point section
17:23It's like fossilized wood
17:26At this point
17:27Seems like there was
17:27Clearly way too much heat
17:29Coming from the top down
17:30But either way
17:31Let's see
17:32If it's edible
17:33Caveman brisket
17:35I weirdly like it
17:37I'm surprised
17:37But it's kind of tender
17:39My biggest issue
17:40Is it just tastes burnt
17:41On the outside
17:42My biggest issue
17:43Is this thing
17:43Is bone dry
17:44I freaking knew
17:46You were gonna say that
17:47I got a piece of the flat
17:48And there's like
17:49Zero moisture in there
17:50It's like brisket gum
17:52The best part of the brisket
17:53Is the bark
17:54And there's just
17:55No bark
17:55But it still has
17:56That charred flavor
17:57It's like
17:58It was sitting on colds
17:59Burnt flavor
18:00Sadly the idea of it
18:01Is a lot better
18:02Than the final product
18:03Alright better or worse
18:04Than a Texas barbecue brisket
18:06Sadly
18:08Not today
18:09Out of everything
18:13We cooked today
18:13I believe this next one
18:15Has the best chance
18:16Of tasting incredible
18:17It's time
18:18For jerk brisket
18:19If there's one thing
18:20I've learned in my cooking career
18:22It's that
18:22Few things on planet earth
18:24Tastes better
18:25Than a piece of meat
18:26Covered in a jerk
18:27Marinade in sauce
18:29You know it's gonna be
18:30A good day
18:30When your oranges
18:31Are that juicy
18:32There are so many
18:33What to me feel like
18:34Kind of random ingredients
18:36That somehow work together
18:38So incredibly well
18:40And final
18:40Ooh
18:41And final
18:42Final
18:42And finally
18:43For the most important ingredient
18:45For authentic jerk chicken
18:47We of course
18:48Need some scotch bonnets
18:49I want this thing
18:50To be spicy
18:51So going heavy
18:51With the peppers
18:52And we'll blend it up
18:54You already know
18:58I gotta go for a taste here
18:59Wow
19:01Wow
19:01That is the most
19:02Distinctive flavor
19:03Ooh
19:04That is a serious kick
19:06But that is also
19:07One of the most
19:08Like complex
19:09Just deep flavor profiles
19:11You'll ever
19:11It is very spicy
19:13I'm actually sweating right now
19:15That is phenomenal
19:16And very spicy
19:17We'll move our brisket
19:18To this glass container
19:19And we'll completely cover
19:22In that super flavorful marinade
19:24And I'll see you guys
19:26In about 36 hours
19:27And just like that
19:28We are fully marinated
19:30The smell on this one
19:32Is just insane
19:33I think this one
19:34Might be the best of the day
19:36We'll get it onto a rack
19:37I can tell
19:38It is just
19:39Packed with flavor
19:40And we'll get it
19:41On the smoker
19:42Well guys
19:43It has taken a solid
19:4414 hours
19:46To get to this point
19:47Finishing with some of that
19:48Extra reduced
19:49Jerk marinade
19:50Right over the top
19:52To act as a flavorful
19:53Saucy glaze
19:54And back on the smoker
19:56To tack up
19:57And finally
19:58Our Jamaican jerk brisket
20:00Is done
20:02I mean the color
20:03Looks phenomenal
20:04You can see the texture
20:06Of all those
20:07Marinate ingredients
20:08My mouth is watering
20:09Now I've cooked many briskets
20:11In my day
20:12But this one is looking up there
20:14Let's slice
20:14It looks perfectly juicy
20:16Clearly it is
20:18Very very tender
20:20But what it all comes down to
20:21Is how it actually tastes
20:23Jerk brisket
20:25That's where it's at
20:27There's a way deeper
20:28And more complex flavor profile
20:30Than a regular brisket
20:31Wow
20:32And I think all together
20:33It cuts down on the fattiness
20:35Of a brisket
20:36And I love this one
20:37The inside is so tender
20:39And juicy
20:39And that outside
20:40The bark is like
20:41Tacky
20:42And caramelized
20:43A little spicy
20:44The spice level
20:45Is also so addictive
20:46Like it's a bit subtle
20:48But it's definitely there
20:49And just kind of lingers
20:50There's just something
20:51About Jamaican jerk
20:52There's just nothing like it
20:53You get the smoke flavor
20:54You get the marinated
20:55Jerk flavor in there
20:57And you also get the glaze
20:58It doesn't impede
20:59On making a bark
21:01It almost makes it better
21:02Because it's so tacky
21:03And that tackiness
21:04Just absorbs
21:05All the smoky
21:06And yummy flavors
21:07We should probably make a jerky flavor
21:09With Jamaican jerky
21:10Jamaican jerky
21:11Let us know down in the comments
21:13If you guys would try
21:14Jamaican jerky
21:14Max jerky
21:15Also now is probably a good time
21:16To remind you guys
21:17If you want to support the channel
21:18Check out maxjerky.com
21:20Right now
21:21Through the end of the year
21:22We have a 40% discount
21:24Our biggest discount of the year
21:26Use code HOLIDAY40
21:27And take advantage
21:28Better or worse than
21:29Texas barbecue brisket
21:30Dude this has to be a thing
21:33Easy
21:34This is one I'm actually
21:37Very excited to see
21:38The results of
21:39It's time for
21:40The air fryer brisket
21:42Brisket can be one of those
21:43Intimidating cuts
21:44That people think
21:45Only true pit masters
21:47Can cook
21:47I want to find out
21:48If the average home cook
21:50With an air fryer
21:51Can still make something special
21:53Using the fatty point section
21:55To give ourselves
21:56The best shot
21:57And trimming off
21:58Most of that
21:58Hard exterior fat
22:00Seasoning with just
22:01Salt and pepper
22:02And it's time to cook
22:04And now
22:05Into the air fryer
22:06Set to 275
22:08Let's see what happens
22:10And just like that
22:11It's been cooking
22:11For a solid
22:12Six full hours
22:14And it should
22:16Be done
22:16I mean this thing
22:18Is looking like
22:19A meteorite
22:19Extremely promising
22:21Looking crust
22:22And just check out
22:23How much rendered
22:25Beef fat
22:25Came off this thing
22:26Let's slice
22:27And just take
22:29A look
22:29At the thickness
22:30Of that bark
22:32That is ridiculous
22:33Besides that
22:35Absurd bark
22:36I'm not gonna lie
22:37The inside appears
22:38To be perfectly cooked
22:40Even though
22:41It was an air fryer
22:42The low and slow temp
22:43Allowed all that
22:44Collagen to break down
22:46And because we
22:47Cooked the fatty point
22:48It still looks
22:49Very juicy
22:50Talk about
22:51Maxing out
22:52The capabilities
22:53Of an air fryer here
22:54This looks surprisingly good
22:56I love that
22:57That is great
22:58That is bananas
22:58It really has
22:59The exact same texture
23:01As a slow smoked brisket
23:03Of course
23:03It doesn't have
23:04The smoky component
23:05But it is so similar
23:06I think the one issue
23:07With this brisket
23:08Is the bark
23:09Is so
23:10So barky
23:11It's literally like
23:12There's brisket
23:13Jerking on the outside
23:14The issue here
23:15For me though
23:15Is there's just
23:16No smoke
23:17And I just love
23:18Smoked meats
23:18Smoking these meats here
23:20Like Sophia
23:20I don't want
23:21An overly smoky brisket
23:23I'd like a little bit
23:24More than there is here
23:25I really like this one
23:26Okay
23:26Better or worse
23:27Than a Texas barbecue brisket
23:29You are kidding me Kyle
23:31Hear me out
23:32I can't make
23:33A Texas barbecue brisket
23:35At home
23:35I can make this
23:36And I'm gonna make it
23:37That's how good it was
23:38Extremely high hopes
23:40For this one
23:41It's time
23:42For brisket shawarma
23:43And this one's gonna require
23:45Both the leaner flat
23:46As well as
23:47The fattier point
23:48So what I'll do
23:49Is start by slicing
23:50Right in half
23:52Just like this
23:53And we'll take
23:53Some slices
23:54Of the flat
23:55Keeping the slices
23:56Very thin
23:57Which should help
23:58With flavor penetration
23:59From the marinade
24:00And also lead
24:02To a tender bite
24:03And now
24:03We'll move on
24:04To the point
24:04And just like that
24:06Time to marinate
24:08This shawarma marinade
24:09Has a variety
24:10Of warm spices
24:11Garlic
24:12And a whole bunch
24:13Of lemon
24:14It already smells unreal
24:16And we'll let this sit
24:17Overnight
24:18Okay
24:18We have been marinating
24:19For about 12 hours
24:20And the smell
24:22Coming off this
24:22Is insane
24:23We'll get it on the spit
24:25And what I'm doing here
24:26Is just alternating
24:27Between the leaner flat
24:29And the more rich
24:30Point section
24:31To hopefully give us
24:32A really nice
24:33Combination
24:34Of that richness
24:36And also
24:37Beefy flavor
24:38Next up
24:38It's time
24:39For the shawarma
24:40Master 5000
24:41And we'll add
24:42That beautiful
24:43Tower of meat
24:44We'll close it up
24:45And let it cook
24:46Been about 45 minutes
24:48And we definitely
24:49Have a nice
24:50Deep char
24:51Going on
24:52And slicing
24:52Into it
24:53I mean
24:53It looks
24:54Outrageously juicy
24:56It's kind of crazy
24:57To see brisket
24:58Sliced and prepared
25:00In this format
25:01And we'll assemble
25:02The shawarma
25:03Piling that meat
25:04High
25:05With a bunch
25:05Of vegetables
25:06And some pickles
25:07I think it's time
25:08Can we give this
25:09Bad boy a taste
25:10Brisket shawarma
25:12That flavor's insane
25:14I cannot believe
25:16That's not butter
25:17You took the worst
25:17I cannot believe
25:20That that's brisket
25:21It's so tender
25:22The flavor profile
25:23Is out of control
25:24As a sandwich
25:26Shawarma's
25:26Are just supreme
25:27But the meat itself
25:28If you told me
25:29That was like
25:29Sliced sirloin
25:31Or even ribeye
25:31I would have believed you
25:32I'm shocked
25:33At how tender
25:34It actually turned out
25:34Though
25:35There is not a piece
25:35In there
25:36That is not tender
25:37I love this style
25:38It's packed
25:39With flavor
25:39And it's so tender
25:41Everything just
25:41Comes together
25:42So well
25:42In that whole
25:43Entire
25:43Little shawarma
25:44Those caramelized
25:45Bites
25:46Are so good
25:47Definitely the highlight
25:48Let's vote
25:48Whoa
25:50No way
25:51I am still
25:52In shock
25:53Nurse
25:55Get me that defibrillator
25:56We got another
25:57Patient in shock
25:58Would I rather eat
26:03A Texas barbecue brisket
26:04Or would I rather eat
26:05A brisket in this form
26:07And it's this all day
26:08For our next brisket
26:09We're actually gonna try
26:10Cooking it like a steak
26:11But there's a twist
26:13Brisket cooked to medium rare
26:14Like a steak
26:15Would normally be
26:16Way too tough
26:17But I did recently test
26:19Every meat tenderizer
26:20And flavor enhancer
26:21With some extremely
26:23Successful results
26:24So with this brisket
26:25I'm gonna combine
26:26The top eight methods
26:28To see if we can turn
26:29This otherwise tough cut
26:31Into a delicious
26:32And tender
26:33Medium rare steak
26:34Step one
26:35Dry brine
26:35Seasoning before cooking
26:37To dry brine
26:38Not only enhances
26:39Juiciness
26:39But will also
26:40Drastically improve
26:42The crust
26:43And just like that
26:44We've let it dry brine
26:45Overnight
26:45And as you can see
26:46It is now
26:47Completely dry
26:48As all that salt
26:50Is penetrated
26:50Step two
26:51It's time for some
26:52Manual tenderization
26:53Poking holes
26:54Breaks down the muscle fibers
26:56Basically doing your
26:57Teeth's job for you
26:58Ahead of time
26:59And ultimately playing
27:00A huge role in tenderness
27:02Step three
27:03It's powdered tenderizer
27:04The active ingredient
27:06Called bromelain
27:07Is also found in pineapples
27:09And it is highly effective
27:10When it comes to tenderizing
27:12And we'll just let that absorb
27:14For about 30 minutes
27:15Okay step four
27:16It's time to hit it
27:17With a thin layer of MSG
27:19Technically not a tenderizer
27:21But it should add
27:22A layer of umami
27:23That'll take this steak brisket
27:25To the next level
27:26Step five
27:27Cold smoke
27:29You already know
27:31We're smoking with applewood
27:33Giving it a subtle
27:34But beautifully smoky undertone
27:36Step six
27:37Wagyu tallow injection
27:40Basically giving it
27:41Artificial marbling
27:42Oh my god
27:44This is
27:44This stuff is getting
27:45Freaking everywhere
27:46You know
27:47I think I know why
27:48It's shooting everywhere
27:49I just stabbed it
27:50With about 4,000 holes
27:52It's all uh
27:53It's all making sense now
27:54Alright we're gonna move on
27:54To step seven
27:55Finally we get to cook
27:56Step seven
27:58It's butter based
27:59It starts with a sear
28:00Keeping the heat a bit lower
28:02Since brisket is super thick
28:04I mean
28:04Just check out that crust
28:06Now we add the butter
28:08Herbs and garlic
28:09Spooning that hot butter
28:11Over the beef
28:12We're cooking it from all sides now
28:14And really setting
28:15A dark mahogany crust
28:17I mean visually
28:18This looks like
28:20A ten out of ten
28:21I'm just hoping
28:22All this work
28:23Was actually worth it
28:25Now before we slice
28:26Our final step eight
28:28Is compound butter
28:29Adding the flavored
28:30Compound butter
28:31Below the steak
28:32Allows that hot brisket
28:34To melt over it
28:35Thus preserving
28:36The top crust
28:37While also creating
28:38This buttery bed
28:40Finally
28:40The moment of truth
28:42It's time to slice
28:43It almost reminds me
28:44Visually of like
28:45A medium rare flank steak
28:47Just very
28:48Very juicy
28:49It all comes down to this
28:51Let's find out
28:52How it tastes
28:53Brisket cooked
28:54Like a steak
28:55Ew
28:56I kind of like it
28:58Really?
28:58It's almost like a sirloin
29:00It tastes like
29:00We took a brisket
29:01And put it through
29:02Eight sets of modifications
29:04To do our best
29:05To make it tender
29:06Which is exactly
29:07What we did
29:07And the result
29:08Is something
29:09That tastes exactly
29:10Like we did that
29:11It's just like
29:12Manufactured
29:13The crust
29:13Tasted amazing
29:14The first bite
29:15Amazing
29:16Then you start chewing
29:17And I don't know
29:18How it could get that bad
29:19I think it's pretty clear
29:20Not today
29:23You already knew
29:28This one was coming
29:29It's time
29:30For deep fried brisket
29:32The immediate issue
29:33In my head
29:34Is that deep frying
29:35Is normally
29:36A hot and fast
29:37Cook process
29:38While generally
29:39Brisket requires
29:40A low and slow
29:41Cook process
29:42So using the
29:43Fatty point section
29:44Here to hopefully
29:45Protect the meat
29:46From drying out
29:47While it spends
29:48Hours in that hot oil
29:50And it is finally
29:51Time to add our
29:52Brisket to the oil
29:53What I've decided
29:54To do is to keep
29:55The oil relatively
29:56Low to start
29:57Just like that
29:58We are three hours
29:59In
29:59The color is looking
30:01Honestly beautiful
30:02I mean this is
30:03As mahogany
30:04As the color
30:05Mahogany
30:06Can possibly get
30:07Interestingly
30:08The brisket
30:09Reached 205
30:10Fahrenheit internal
30:11In just one hour
30:12Which is normally
30:13The final internal
30:14Cooking temp
30:15Of a smoked brisket
30:16However
30:16It wasn't probe tender
30:18Until a full
30:19Three hours of cooking
30:20A reminder
30:21That cooking
30:22To probe tenderness
30:23Is way more important
30:24Than cooking
30:25To a specific
30:26Internal temp
30:27Wow
30:27That is what
30:29I call
30:29A strong crust
30:31Wow
30:31Alright
30:32I can't even
30:32Is this knife sharp
30:33At all
30:34Oh my god
30:36Gonna move over
30:37To a serrated knife
30:38Despite the crazy crust
30:41It still looks
30:42Very juicy
30:43In there
30:43I mean yeah
30:44That is just
30:45As juicy
30:46As it gets
30:47But look at the
30:47Thickness of the crust
30:48It's like
30:49Gotta be at least
30:50A quarter of an inch
30:51It's gotta be
30:52Extremely flavorful
30:53Only a few hours
30:54Of cook time
30:55But it looks like
30:56This brisket
30:57Stayed super juicy
30:58And as you can see
31:00Fall apart tender
31:01I am dying
31:02To see how
31:03This one is
31:03That bark is
31:05Thick
31:06That's a
31:06Thick old boy
31:07We said that
31:08That air fried bark
31:09Was thick
31:10With like
31:10Three C's
31:11Double it
31:12For this one
31:12I love it
31:13It's not bad
31:14It reminds me
31:15Of peking duck skin
31:16Maybe needs
31:16A little bit of salt
31:17But the texture
31:18And the flavor
31:19Is incredible
31:20I actually
31:20Really don't like it
31:21Really
31:22I'm getting
31:22Oil flavor on it
31:24It's so tender
31:25And I'm getting
31:25A little oily flavor
31:27But it's not
31:28Too overpowering
31:29Is it my favorite
31:30No
31:30Better or worse
31:31Than a Texas brisket
31:32Good but
31:34Hard to beat the king
31:36This next one
31:38Is an attempt
31:38At the world's
31:39Best tasting
31:40Chinese pork dish
31:41But this time
31:42With brisket
31:43What we are attempting
31:44Is perhaps
31:45The first ever
31:46Hong xiao rou
31:47In brisket form
31:49If you don't know
31:49What Hong xiao rou
31:50Is
31:51You absolutely
31:52Need to learn
31:52It's basically
31:53Chinese pork belly
31:55Burnt ends
31:55In this sticky
31:56Sweet sauce
31:58It's literally
31:58Something
31:59I ate
31:59Probably
32:00Five times
32:00A week
32:01When I lived
32:01In Asia
32:02Squared off
32:02Our brisket
32:03Into one
32:04Giant block
32:05Which should
32:05Be the perfect
32:07Shape
32:07And let's
32:08Assemble
32:09Starting with
32:10A bed of
32:10Green onions
32:11And some ginger
32:12Now we go on
32:14With our brisket
32:15Just kind of
32:16Nestling it over
32:17All those aromatics
32:18And finishing
32:19With some
32:20Additional
32:20Chinese flavors
32:21And very
32:22Specifically
32:23Adding
32:23Rock sugar
32:24Over the top
32:25We'll let it
32:26Come to a boil
32:27And let it
32:27Finish cooking
32:28Okay
32:28This has taken
32:29Significantly longer
32:30Than I originally
32:31Thought
32:32But it's been
32:32Five hours
32:33And it should
32:34Be done
32:35It is just
32:36So tender
32:37At this point
32:38And of course
32:38Adding the most
32:39Important part
32:40Over the top
32:41This glossy sauce
32:42Is something
32:43I dream about
32:44Regularly
32:45And as you can see
32:46The brisket
32:47Is just
32:48Pull apart tender
32:49I am
32:50Dying to
32:51Finally
32:51Give this one
32:52A shot
32:53Let's give this
32:53One a taste
32:54That flavor profile
32:56Is the best in the world
32:57Amazing flavor on that
32:59It gives a little bit
32:59Of sweetness
33:00You get those
33:00Aromatics
33:01The ginger in there
33:02It is so
33:03Unique and different
33:04Than anything else
33:05We've had today
33:06There's almost
33:07A bark on it
33:08I'm a huge fan
33:09Of this one
33:09But how does it
33:10Compare to a
33:11Texas barbecue brisket
33:12Whoa
33:14No way
33:15For me it's like
33:1651-49
33:17It is so close
33:18But if I really
33:19Think about it
33:19What would I prefer
33:20Eating
33:20It's gotta be this
33:21This next one
33:22Is a unique twist
33:23On two
33:24Absolute classics
33:26You know
33:27We couldn't do
33:28A brisket video
33:28Without the iconic
33:30Pastrami
33:31And corned beef
33:32We'll need a
33:33Whole bunch
33:33Of water
33:34And we'll assemble
33:35The brine
33:36Starting with
33:37Some salt
33:38Some sugar
33:38Pink curing salt
33:40For that distinctive
33:41Cured color and taste
33:42Pickling spice
33:43As well as some garlic
33:45And finally
33:46We go in
33:47With the brisket
33:48And I'll see you guys
33:49In about a week
33:50Okay guys
33:51So one thing
33:52We don't always show
33:53Is the dark side
33:55Of making meat videos
33:56Like this
33:56Because sometimes
33:57Bad things happen
33:59Okay
33:59I just tried removing
34:00The pastrami brisket
34:03Out of the fridge
34:03The entire tub
34:04Just broke
34:05Meaning all the liquid
34:07Is now on the ground
34:08Including our brisket
34:09So what that means
34:09Is for the next hour
34:10We're gonna be doing
34:11Some cleaning
34:12Needless to say
34:13An absolute disaster
34:14I do have one request
34:15If you enjoy our videos
34:16And you're not subscribed yet
34:18Please
34:18Please
34:19Take this
34:19Small amount of time
34:21Click the little button
34:21It would mean the world to me
34:23Well guys
34:23Managed to salvage
34:24This brisket
34:25And this
34:27Is what it looks like
34:28The beauty of both
34:29Pastrami and corned beef
34:30Is that
34:31The cure step
34:31Is essentially
34:32The same on both
34:33So from here
34:34It's time
34:35To break it down
34:36Now remember
34:37With this brisket
34:38We're cooking it two ways
34:39So we'll cut it in half
34:40You can see here
34:41On the inside
34:42How it's developed
34:43That nice cured
34:45Red color
34:46All throughout
34:46What we're left with
34:47Is the point here
34:49That we'll be turning
34:49Into pastrami
34:50And of course
34:51That more lean flat
34:53That'll be used
34:54For corned beef
34:55For the pastrami point side
34:56Adding on
34:57A salt free pastrami rub
34:59All sorts of bold flavors
35:01Like coriander
35:02Allspice
35:03And mustard
35:03And we'll get this pastrami point
35:06On the grill
35:06Now while that smokes
35:08We have a very different process
35:09For the corned beef flat
35:11We have some cold water here
35:12That'll combine
35:13With some pickling spice
35:14Now we'll just gently
35:16Place in
35:17The brisket
35:18We'll let this come up
35:19To a boil
35:20And now that we're boiling
35:21We'll bring it down
35:22To a simmer
35:22To let it finish cooking
35:24And just like that
35:25Both sides of our brisket
35:26Should be done
35:27Starting with our corned beef
35:29And of course
35:30Our smoked pastrami point
35:32As you can see
35:33Visually
35:33Two very different looking
35:35Final preparations
35:36Despite the similar
35:38Initial curing step
35:40Beautiful dark bark
35:41On the smoked pastrami
35:42And a muted
35:43Almost bland looking finish
35:45To the simmered corned beef
35:47And we'll start by slicing
35:48Into the corned beef
35:50There's a lot of work
35:51That went into this
35:52I hope it came out okay
35:54Even though it was simmered
35:56Cooked to a similar tenderness
35:57As a smoked brisket
35:59And some nice thin slices
36:01And it's finally time
36:02We move on to that pastrami
36:04The outside looks
36:05Almost identical
36:06To a normal
36:07Texas barbecue smoked brisket
36:09Though the inside
36:10Is completely different
36:12A beautiful dark red hue
36:14From the cure
36:15Don't worry
36:15This is definitely
36:16Not raw
36:17It's been cooked
36:18To 205 degrees internal
36:20And as you can see
36:21It is looking
36:22Extremely tender
36:24And let's assemble
36:25What may just be
36:26The world's best sandwich
36:28For the corned beef on rye
36:29First level
36:30It's Thousand Island
36:31Piles of that corned beef
36:33And some coleslaw
36:35Now for the Reuben inspired
36:36Second level
36:37It's spicy mustard
36:38That smoked pastrami
36:40And some Swiss
36:41That we get melty
36:42And finished with sauerkraut
36:44And that right there
36:46Is a sandwich
36:47Talk about a beast
36:49Of a sandwich
36:50That is insane
36:51That's the best sandwich
36:52Out there
36:53That might be the best of the day
36:54I've never combined
36:55Pastrami and corned beef
36:56They're usually things
36:57You enjoy separately
36:58But together
36:59In this sandwich
37:00It is unbelievable
37:01Layers and layers
37:02And layers of flavor
37:03Well the big question is
37:04Better or worse
37:05Than a Texas barbecue brisket
37:06It's pretty clear to me
37:08There is truly
37:10Nothing like it
37:11We're cooking this next brisket
37:14With lava
37:15AKA the forge
37:17Brisket versus
37:182500 degree sear
37:20What could possibly go wrong
37:22Keeping the seasoning simple
37:24With some salt
37:25And black pepper
37:29Next into a vacuum bag
37:31Because this is actually
37:32Going to be a
37:33Two step cooking process
37:35And we'll get this
37:36In the sous vide bath
37:37For 24 hours
37:38And just like that
37:39Our 24 hours
37:41Are up
37:42By sous videing
37:43At 145 fahrenheit
37:44The brisket is
37:45Not only fully cooked
37:47But given that
37:48Long length of time
37:49It should also
37:50Be fully tenderized
37:52And with that
37:53Let's get it
37:53On the forge
37:54What is of course
37:55Missing is the sear
37:56Which is where
37:57Step 2 comes in
37:59Safety first
37:59And let's see what happens
38:01Well that did
38:03Not take very long
38:04Literally
38:0510 seconds on the heat
38:07And that fat cap
38:08Just started
38:09Absolutely
38:10Going up in flames
38:11From all those oils
38:12Releasing
38:13Definitely a dark exterior
38:15Is it burnt
38:16Or just a
38:17Really great crust
38:18We shall see
38:19Let's slice
38:20There's something
38:21Missing for me
38:22When slicing a brisket
38:23That doesn't have
38:24Any smoke ring
38:25What so ever
38:26It just
38:27Kind of looks like
38:28An overcooked
38:28Roast beef
38:29But it does seem
38:31To have
38:31Decent juiciness
38:32Let's see how it is
38:34This one should be
38:34Interesting
38:35Let's taste
38:36Nom nom
38:37How is it Kyle?
38:39Pretty good
38:40Seriously?
38:41What did you put on there?
38:42How's the crust?
38:43It tastes terrible
38:43It's super
38:44Freaking charred
38:45It's like way too charred
38:47Really?
38:47That's shocking
38:48I'm gonna be honest Kyle
38:48I wouldn't swallow that
38:49This steak sucks
38:50Straight up
38:51Better or worse than a Texas barbecue brisket?
38:53Way worse
38:54That's all I needed here
38:55Thank you all so much for watching
38:58Be sure to check out
38:59MaxJerky.com
39:01Use code
39:01Holiday40
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39:03Before the end of the year
39:04We appreciate the support
39:05And we'll see you next time
39:07We'll see you next time
39:07Tam