60 Days DRY-AGED BRISKET Experiment | GugaFoods
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- Опубликовано: 29 сен 2024
- Brisket is the passion of everyone that loves BBQ. That is a FACT. So, I decided to combine 2 things I love most about American BBQ, low and slow and Dry Age and see what would happen with this brisket. I dry aged it for a total of 60 days to see what would happen. The results are so surprising that I am still in shock of what actually happen. I am bringing this to the comments down below.
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Steps on HOW TO SMOKE BRISKET LOW AND SLOW
- I cooked it for @ (250°F / 121°C) until point temp reached 150°F / 65°C
- Then I used the Texas crunch technique until point temp reached 185°F / 85°C (I usually take it out at 205F°F however it was probe tender at 185°F so it was time to take it out)
- Let it rest for 2 hours in a cooler wrapped on the foil and a towel to keep it warm.
* Sterling Silver Premium Brisket by Grand Western Steaks
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#Brisket #DryAge #BBQ
![[Limbus Company - Teaser] Season5 - Oblivion](http://i.ytimg.com/vi/8anKuEeZLeI/mqdefault.jpg)
Sorry kids dinner won’t be ready for another 59 days and 6 hours
@Santi12007 no u
@Santi12007 dude, it was just a joke, calm your tits
i just read your channel info, i can tell you don't have a lot of friends.
😂😂😂
We must unite to oppose the anti-joke community, thus bringing peace into the world once and for all.
This comment is so cruel
What do you want to be when you grow up?
Me: One of Guga’s friends that tastes the food.
ikr. I wish this guy was my neighbor so much!
@Drew Peacock and he actually never say that they are their friend lol
@Drew Peacock I always wondered why Angel gets to taste the food while Guga has a grown son.
Probably due to just differing interests. Maybe he’s just older, too? Plus, strong Uncle nephew bonds are great.
@@PanchoKnivesForever I mean, sure, that's why I said I want to know why.
my dad has been dry aging in prison for 15 years, he looks like japanese wagyu a5
This comment is so underrated
😂😂
How is he internaly. The inside marbling is the best part
I don’t even know how he has any left. Lol
Wait........
I never thought you can make a brisket hold an entire waterfall
Came through drippin (drip drip)
Beautiful duwang
RERO RERO RERO RERO RERO RERO
Josuke Yoshigake your name is a curse image
Idfk Yo what?
Its been almost 2 years since this video aired and there is probably juice still coming out of that brisket.
4 years later, and it's still juicy.
Everyone: we should cook that brisket. Him: let wait 60 days
Ones gonna have a good brisket
Ones gonna have the better brisket
Brother that was SICK! Can I come visit and we do that together? Maybe the best brisket I've ever laid eyes on!
Thanks, I have to agree with you 100%
a video of you two would be amazing!
You going to visit for 60 days haha
Adrenaline Barbecue Company you’re in Miami? If so I’d love to go to your restaurant
Brisket doesn’t seem to be a thing here in the uk, this would be amazing with a Christmas dinner
I feel like having guga be your uncle is like winning 50 million in the lottery
I have been dry aging a pair of socks in my work boots for the last month and they look like Japanese wagyu A5. I can't wait to try them!
Absolutely incredible. Fantastic choice running that with the slow n sear! The best thing to happen to a weber kettle no doubt !!
Thanks brother, I appreciate that.
I agree, I just used my kettle with the s&s for about the 3rd time for xmas dinner with using a prime brisket it gets better every time I use it
I was shocked to see all that juice coming out of the brisket. Before I was a vegan I rarely ordered brisket because it’s so dry. This makes me want to fall of the wagon. Great video!
I assume you're vegan for environmental reasons then :)
Actually health reasons, my wife is one for environmental reasons. If she wasn’t watching I would have stuck a fork in that brisket. 😀
Come back to the dark side.
It's healthy to eat meat! :)
@@warrenstroup395 You need to watch David Getoff and Natasha Campbell and you will gladly eat meat again
This brisket dried longer than I was able to keep a relationship :/
Same here
I havent even had a relationship...
Fuckin virgins lmao
You’re the one with Pepe in your profile pic
Arman Samuel rekt.
This is the best looking Brisket I have ever seen on RUclips.
"Keep cutting bro" 😂😂😂
Lol it almost sounded like a threat
Now dry age a Japanese wagyu a5 brisket
@Jonathan Santos sure there are, I mean every cow has brisket cuts. You just have to have a source.
I thought you said now dry age a Japanese woman
@Jonathan Santos flat. Disappointed
WHEN King of the Hill gets rebooted, Guga needs to be a guest star. I know hank doesn't like charcoal, but the man also appreciates a good cut of meat
This man so loving. He feels happy by feeding others. ❤️
👌👌 Dry Age Beef group represent!
YEAH!!! My People!!!!
I'm in a few lol.
Ben Taublib c
@@GugaFoods should you wash the meat before bagging?
I'm here friends
If anyone is wondering what the music is, its called "Once and for All - Ian Post"
*Tysm*
this part surprised me
5:34
We did a 75 day dry aged Wagyu brisket on our channel and it was perfect. Thanks for the great videos.
WAIT this wasnt even a prime cut and it was the best u ever had? Imagine if u did it with prime
Wagyu brisket?? 🤔🤔
i watched this at 1.25 speed and it almost matched the emotion and feeling i hear from your current videos
Finest example of hard core food porn I've ever watched!
Shokugeki no souma
@@virgothemaiden6541 thats top food porn right there. this is second
@@bepe4279 ahh i see
That’s the magic of brisket. Nothing fancy. SPG. Best meat ever.
well... Looks like I need some of them dry aging bags....
Agreed!!
And a vacuums sealer “u can dry age with nothing at home”😂
@@theredpillneo2296 I got one for $4 at savers lol
choice vs prime brisket dryage to 60 days make it happen guga. I never get tired of watching this video. FOODGASM
Guga needs to make a dry aged A5 Wagyu brisket spritzed with Johnnie Walker Blue
Ooooohhhhh!
you are killing me rn
Guga! I am a HUGE fan, PLEASE do an experiment where you dry age a steak in preserved lemon!
You said it was 22 pound to start but do you have any idea the weight at all the stages? After 60 days, after trimming, and after cooking? I'm really curious how much of the 22 pounds you retain when it is all said and done.
I'd be interested to see that number too.. from other dry-age videos I've watched, you can lose as much as 1/3 of the weight (tho i think that might be 100-120 days aged). I'd wager a guess he lost almost 1/4 from the 60 days aged. I forgot to factor in the trimming and cooking, so yeah probably much closer to what the guy below guessed
Looks closer to 10 lbs all said and done
@@lvazure9 I watched a video earlier where the dude bought an 18 pound untrimmed brisket from costco and when he was done trimming it he had trimmed 8 pounds off.
@@lvazure9 you are aware that 1/4 is less than 1/3. You got something mixed up
@@flakey1228 Not mixed up, just not worded very well.. I mentioned the 100 days aged from another channel that lost about 1/3 just from the age itself. Then I "wagered" that the meat in this video lost about 1/4 of its weight (less because the aging was not as long). But again, I wasn't factoring in the trimming and cooking .
That brisket cried tears of joy when it was carved.
"Vou can dry Age without special equipments "
- now you use your vacuum sealer
You think a vacuum sealer is special? lol
@@bossone5812 xD
I love brisket, you should dry age a steak in garlic and rosemary with a butter binder. Also I am definitely glad you started showing emotion new Guga is so much better.
I’m so happy guga is so nice to Evan
This man going HAM with the macro lens
I'M FROM TEXAS where we cook A LOT OF BRISKET and that was BEAUTIFUL and now I'm HUNGRY 🤘❤️💯 💯
Bro, in 60 days the fat melted and got absorbed, thats why it became so soggy!
I wonder at 30 days or less or have two of those mofos ready
Once you mentioned Hickory wood, apple juice, and smoking I knew this would be a special piece of meat.
But what would happen with MSG...?
This is just my favorite channel lol such good food and really good information for cooking
Bruh that brisket going through labour when he cut it
“It’s leaving me speechless”
Continues to be Guga lol
His kids must love this guy
omg it squirts!!! 5:56
Shes a squirter!!!
Alberto Buffolano that sounds like something you would say when losing virginity
Sooooo sexy. And me sitting here in my rig with nothing but some eggs, bread and bologna in my truck! 😭
Boa!!!! Ficou sensacional! Graverei essa semana um briket angus dry aged
I wished you would have made part of the brisket a control brisket. Was it the aging or just a fantastic cut of meat. We will never know. But it was still enjoyable to watch the video.
You really convinced me to get a webber Kettle. I love it!
The amount of juice in that brisket is enough to keep an entire village hydrated for a few months
Sterling Silver is upper 2/3 choice. So it basically is prime. The more you know.
Guga this is looking so delicious.
guga seems like such a nice person, they all do
This guy is the John Candy of meats.
Wow dude you need to invite me to try this one day!
Hoy crap that brisket looks amazing when he was cutting through
at my previous neighborhood there was man who used to dry-aged children in his basement to make them juicier now he's in jail
*I just realised mummies are dry aged people*
I've seen this video 6 times just for satisfaction🤤
THE SQUIRT AT 5:56 !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Frickin’ love this channel
Man, I forgot how monotone Guga used to be. Now hes bubbly and into this whole youtube scene
Crit same man
Jup
Ikr
I found him only a few months ago and this video sounded so weird 😂 im glad he does what he does now.
Wdym? Now he overreacts everytime he eats, this was the best Guga
Me: watching 1 related meat video
.
.
RUclips: i think he likes it
Golden picture explains everything lmao
This actually happened to me this week. And I love it!
The same thing happened to me... But for once RUclips was right I do like it
well dont you?
Crystage your profile picture is a work of art 😍
He made dry aging sounded like as if he's planning a secret military operation
Brandon Tan true
*Operation dry brisket*
Ha ha
To be fair, cooking brisket takes planning like a secret military operation.
lol
You know it’s serious when he dose not season it with garlic powder
At fellow nigga
On god
Now you know he’s serious when he doesn’t use pepper
@@SullivanMarsters thats a whole other level wagyu level
This brisket squirts more than my wife.
..........
..........
That's urine, bro
@@pottingsoil Why is there urin in the brisket?
@@leonblum816 Guga secert, bro.
I dry aged my wife.
Erodoeht did she gain that funky flavor?
How does she taste
Did she "explode with juices"?
Jajaja
This made me laugh harder than I should've laughed 😂😂
I can’t wait until RUclips comes out with a thing that lets you taste the video
We would eat youtube into extinction
I would watch all of Guga’s videos again in that case
Granted but you can't skip any process in tasting. You have to taste the aging process
Tasteovision
I already created that. You received that ability with the latest RUclips update. No need to download anything extra. Try it, just lick you phone after he sears the meat. You’ll love it. You can thank me later after you tell me of all the delicious flavors you can distinguish.
*dry ages anything*
Guga: Is this Japanese Wagyu A5?
@@goku6098 dunno bro. Seems like a commentable comment to me 🤷♂️
Honestly though it’s so annoying
Jamie needham yeahhh
Anthony G what are you talking about? Lol
Anthony G oh okay i get it now. Took me a while🤦🏽♀️😂
I bet there is ALWAYS something dry aging in your fridge lol
Izanami2442 HE DRY AGES HIS ASS
Yea, the bodies
I bet he has a fridge just to dry age things
I was just thinking that like do the kids just look for food in the fridge and they see some food dry aging and wonder what their dads doing
Grandma's fridge
i am a vegan. i mean i was a vegan.
Lmao😂
I’m 80% vegan, the rest is meat, cheese etc
LOL
I'm ashamed of you, but I guess only the strong may prevail.
@@nicoruppert4207 learn to take a joke mate.for real🤦♂️
thing is literally dripping juice good lord
oh hi
Lol
I wouldn't even have sliced it, that thing is a waterfall.
Dude, juice literally squirted out
Why do I get dirty mind
If I ever become a billionaire I’m hiring Guga and chef Hiro as my personal chefs
"Time to dry age my brisket, hopefully nobody turns it into sushi"
*"Good Afternoon"*
@@Dannybythebanana the crossover we all deserve
@@VanDonMyWay you didn't know they did a collab 7 months ago?
Whatever you do don't eat his 30 day Soud vide brisket!
Millionaires not enough?
Guga needs to just open up his own restaurant already. Name of Restaurant "Guga's Bar & Grill"
Probably he will not upload cause he will be busy if he oppened a restaurant :(
Flip it, Guga's Grill and Bar. Only bar restaurant in existence where food has clear priority
Daniel Wu, Guga’s Flamethrown Meat.
He doesn't have a restaurant yet?
I was thinking about this. Because of his favorite method of cooking... at least that we have seen takes a long time it would probably be a super exclusive for some items then chicken that can be cooked much faster. I kinda created a business plan around the sous vide steak tartare episode.
@sergio4266 Wisconsin has a lot of places where the food is the draw and people stay to drink. With the exception of one place in Virginia, Wisconsin has the best food out of everywhere I have been to.
WARNING: Do not watch if you're hungry!
@Mr calidonia too late 🤤😭
I fucked up
Too late
I’m watching this high
Or horny
This guys voice sounds like the text to speech guy voice.
Text to speech*
Yeah at first I thought that's what it was LOL
I KNOW! .... I was thinking the same thing.
That brisket looks awesome though.... I gotta try it!
Disaster artist.....
5:56 Bottom leftish corner of the brisket literally squirts out juice
i think were the only 2 people who saw that
Ngl it kinda grossed me out😂
E-MAN 949 me too lol
Like a firehose.
Yo wtf
GUGA! -- I followed your techniques almost exactly (Prime grade, 65 days in the Umai and wrapped in butcher paper instead of foil), and had amazing results. Trimming was ~45 minutes of work but it was all very much worth it. Thank you for the idea and instructions! --- Everyone else, it is as good as they say, if you have the fridge space, do it!
And that what it’s called “food porn” to its fullest meaning
Nikola Arsic you on shrooms?
( ͡° ͜ʖ ͡°)
I’m a addict to *hentai* ,porn isn’t something I like but even me (a degenerate) has my limits
Watch turturkeykey by binging with babish dud
My thoughts exactly
I've heard of your channel but this is the first video I have watched, and man! That was one killer looking brisket! Has to be the best one I've ever seen on RUclips or elsewhere! Just subbed and looking forward to more videos like this!
One day I hope yall do a cook together. Ive been subbed to your channel for a long time.
Awesome! I sure appreciate it! That would be cool to hang out with these guys!
Thanks Rus, I have been watching you for a long time and I am huge fan! You are an awesome guy and you are welcome in my house anyday!
Smoky Ribs BBQ is GOAT of cajun food vids on youtube.
Thank you, I really appreciate that!
5:32 when you tell her you're rich
Whats the joke?
@@megatronn5816 she squirted
LMAO
Khalid Ali you to young kid
Ohhh ahh ahh
When food literally becomes pornographic! :O
Lord forgive me for what I'm about to do...
food porn!
Even the music was pornish lol
Beat your meat hahahaha
@@kingsleyhtut3585 Well, that would certainly hurt. He always looses.
Guga, you need to patent and coin the phrase, “So les do it.”
It's "So let's dooouuueet!"
Solesss duuuuwit
That would be a trademark. Patents are for useful inventions, copywriters are for Creative works like books and movies.
Ok virgin
Guga, you are in trouble. God called. He wants His brisket back.
Oh my God this made me laugh so hard!
🤣😂🤣😂🤣😂🤣😂🤣😂🤣😂
@@GugaFoods - If I ever come to Florida, I am coming over and making my famous garlic mash for you.
Lol
@@GugaFoods Hey Guga what was in that spray bottle?
@@o.v.9110 apple juice
3:42 the moment that music came on I knew I was watching (food) porn.
you know the music nowadays??
LMFAO
Either that or a home depot commercial
anyone know the song please?
Sir you owe me a new monitor.....Ive taken several bites out of it during the course of your video......
F
F
F
G
H
Brisket so juicy, it's forbidden in the netherlands for fear of losing landmass
It's not juicy. It's just the water he poured over it coming out. It worked for the video and made it look juicy but it takes so much flavor out.
@@eats4cheaps305 it is juicy
@@eats4cheaps305 water lmao not everything is fake bro
You need to be dutch to appreciate this well worded joke xD
Hahahha
the dry age takes the moisture out of the fat. This enables the fat to completely break down during the smoking process MUCH easier, hence the cavities shown during the cutting sequence. One would think there wouldn't be much "juice" from a dry age, but the dry age process enables almost ALL of the fat to completely break down. Much more than hydrated fat. That's why it was already breaking down on your fingers when you held it. imagine it breaking down that easy, sitting inside that brisket for that long smoking, just permeating through the meat. It's like pockets of pure melted fat built into the meat. Absolutely amazing.
That sounds mmmmmmmmmmmm
chronic2001n and we all know it’s that beautiful fat where the best flavour is
meh. Its rotten meat.
@@ricksanchez694 meh then go eat your well done prime rib (no offense, love you).
I bought a beef chunk but vacuum seal bags. its my first time trying it but I'm wondering if it's okay to use vacuum bags
evan reminds me of just the polite neighbor whose trying to be part of the family without imposing. it's so sweet
The only thing more beautiful than this brisket is the enjoyment you and your family are experiencing. Great food has a cool way of bringing family together. Great job ONCE AGAIN Sir!!!
Well said.
Thanks Anthony I appreciate that, like I always say "family is everything" and my family is amazing. Thanks again for the kind words brother!
@Truth Um....?
I wanted to make an Anthony Jr joke, but don't wanna spoil the moment; family is everything, for sure.
That brisket almost has me as wet as it is 🤤
what’s the @
Girrrl if u don't.
Stfu
tell me more .. lol
🤭😁🏃🏽♂️💨‼️
Why am I watching this at 12 am
Starlord Vader same lol
Because you're hungry
RUclips reads minds and eyes
Starlord Vader I'm here at 6am
Same
This video is so rare... Like no emotion on the voice hahaha is so weird
5:33 The knife was moses, and the brisket was the sea. Amen XD
*How to attract people to becoming Christians*
@@CryoSwordsman Islam also has that so
استغفر الله العظيم ما تستحي على وجهك؟
Lmao
LOLLLLLLL
This is the first time in my entire life that I've looked at some meat and said, that might be too juicy
Matthew Archer I didn’t know weather to love it or be sick
thats what she said ZING!
@@rileyhofman8027 it's brisket, there's no such thing as too juicy
Plot Twist: he actually just made Japanese Wagyu A5.
Plot twist: he created japanese wagyu A19
This was wetter than my cousin last night
Shurland Ragoonanan oh god
*Sweet Home Alabama earrape*
Alabama
Lucky you
Do i smell pennies
Now fancy restaurant gonne sell this for $200 a slice
So true
As a Texan, this brisket is absolutely 100% certified. Looks fucking amazing. Guga is the king of cooking meats hands down.
Someone email the food network!!! This man deserves a show ASAP!!!
Old media tv is dying. This guy is on the cutting edge doing what he loves.
Francisco Cabrera they’re too busy with their bullshit competition shows
I imagine it side-by-side, similar to Radio and Television
No he doesnt lol hes not to par for the job
you sure he wasnt just cutting staright up into a water balloon? LIKE DAYUM
I see about 20-30 briskets cut open every day, and this is some damn juicy Brisket.
fatass weeb
@@storm8331 i dont know what that means but i dont care
G R I N K G R O N K you gotta care! Don’t be mean
I work at a BBQ restaurant. Has nothing to do with my size
@@grinkgronk2219 you're probably a smash player -_-
Gustavo! Great video! After having so much success with my 30 day dry-aged brisket, I decided to go for a 60 day as well. It's at the 52 day mark right now, so it won't be ready until just after Christmas. I was able to get a better vacuum seal on mine (luck), so I don't have that mold. Looking forward to cooking it! I went with choice as well. Cheers brother!
Ballistic BBQ
Can’t wait to watch yours as well!
Hey Greg! If you're going to do a video on the 60 day brisket I can't wait to watch it.
As a matter of fact I often come to the comment section here on Guga's channel's looking for you, I was hoping that some day you and Guga could do a collab, it would be amazing to see what you two come up with. My favourite cooking channels on youtube by miles. Hope you (and Guga) are having a good christmas season! cheers!
cant wait to see how it comes out
Thanks Greg, I appreciate that. Looking forward to seeing yours. I can believe how amazing this cooked turned out. I wish I would have dry-aged 2 at the same time. But since it was just an experiment I had no idea what was going to happen.
Can't wait to see yours just to find out if it's normal for a dry aged brisket to leak like a waterfall. I watched your 30 day video and it was juicy but not like this one. I have no idea what happened here lol.