Hey Guga, I just wanted to point out that the mic you are using while thanking the sponsors sounds very strange, don't know why but just wanted to say it. Love the videos though, really wish I could try some of the amazing meat you cook.
These knives are chinese junk they sell for a huge markup so they can easily give out free replacements when there is an issue which increases their reputation and increases their marketing by word of mouth which costs them nothing. It's quite clever. You can go on aliexpress and buy these same exact knives without the ugly logo stamped on them for a third of the cost.
The reason the sous vide brisket doesn't have the same pull apart tenderness between the muscle fibers that the traditional smoked brisket has is due to the fact that it was cooked lower than the threshold of collagen breakdown in the meat. The reason smoked brisket's turn out the way they do is because in the upper 160s to 200 degrees, the collagen in the meat breaks down into soft gelatin which adds to not only the perceived moisture of the meat but also the fall apart tenderness. Interesting experiment as always Guga :)
Brisket (and chuck) can go 48-60 hours to get a little more tender but still have a nice meaty texture. I've never pre-smoked or -seared before using the sous vide, I've always gone in the other direction. In fact one tip I'd advise is to sous vide your large cuts (I've done this with corned beef and ribs) a day or two in advance and then refrigerate or even freeze the cooked meat, then finish at low temperature on the smoker until just back to med-rare in the center. The cold meat gives you plenty of time to develop natural bark and smoke flavor while keeping the center nice and pink, and the cold/moist surface absorbs smokey flavor even faster than a warm roast.
I'm in the hospital with a broken shin and imploded knee, it's my birthday today so this video was a perfect little birthday present. Thanks for the entertainement over the years and the distraction from whats going on in my body right now is sorely appreciated. Your our own everyday hero, keep up the good work :)
It’s amazing how much your channel has changed and how you have grown in your technique. I watched a brisket video from 3 years ago, where you smoked it for 3 hours and then Sous Vide for 62 hours. I do have to ask though. Would you still give that brisket in the video 3 years ago a 150 out of 10 rating today? I really enjoy your channel as I am always cooking something. My smokers are running every chance I get and sometimes that every day at 14-16 hrs a day , a week at a time. My Sous Vide is my second most used next to my smokers. Once I learned Sous Vide. I haven’t looked back. Thank you for the insight and for helping me broaden my horizons.
Guga: “On every cut of meat you ever see me cook on this channel I use the dry brine method.” Also Guga: “I don’t need to dry brine this steak because it’s Sous Vide.”
Please do a video or series on the best ways to use the off cuts or the bag juice. You always say it's crazy to throw away and what it can be uses for. But i've never seen a how to use them video.
Guga I am so happy to see that you don’t let anything go to waste. When it comes to brisket making videos, I remember watching Franklins’ tutorials and being completely shocked with hos he would just throw away all the trimmings!
I have tried to find one of these and have never been able to. I think normal eye of round has a good beef flavor. I can imagine how good a well marbled Eye would be.
That isn't possible. Eye of round can't develop the necessary intramuscular fat to get the A5 rating because the muscle works too hard. Certain cuts cannot get the A5 marbling score.
@@karanaima it does but i dont think they sell it then becauss they think not many people would buy it compared to the Tenderloin etc and maybe they eat it themselves.
Great video. I also tried SV brisket for a few times in the same way of smoking->SV->flamethrowing. I found that medium rare is perfect for the flat, yet not for the point as it'd taste better when its intermuscular fat gets rendered. So I ended up with separating two muscles so as to cook in different temperatures.
Tried kobe wagyu eye round before (because I couldn't afford the other expensive parts). It's a wonderful taste, however the texture is not like butter as described, more like normal medium rare kind of tenderness.
Guga, you have helped me develop my own Sous Vide style/skills. I openly accept that it takes a few cooks to find the time/temp that works for MY Tastes. Personally, I love to Sous Vide Brisket (with a lot of the fat on it) for 72 hours at 133 degrees. Then I hit it with the smoker for 1-3 hrs depending on my time. Then I use the Sous Vide Gun to give it some more crust if it needs it, and especially to Torch the FAT Cap... But I love that you can take the Brisket from the Sous Vide bag, and plop it in the smoker, and you don't have to pat it dry. And it comes out with a wonderful aroma, texture, and look. It eats like a steak, which is what I am shooting for! With great flavors...
I made this today, but only smoked it for 1 hour. First let me say that I am usually not a fan of brisket as it always seems to be tough, stringy and overcooked. This was just the opposite. I was a perfect medium with a great crust; thanks to my su-vee gun. It had a great smokiness, with a nice smoke ring and awesome flavor, and was super tender. I will definitely be adding this to my next barbeque! Thanks Guga.
Idea: Thin slices of the sous vide brisket on top of thick cuts of pork belly on a bun with cheese, pickles, onion and a sauce... Inverted bacon cheeseburger steez
Guga, I have done this experiment before and I recommend switching the sous vide and smoke steps. Sous vide it first and then smoke it. You get the tenderness of the sous vide and the smoke flavor without making it too powerful. Obrigado pot seus videos. Boa sorte meu irmao
Hi Guga! I’m getting a Sous Vide for Christmas. I’d love to see a Sous Vide “basics”, as in “everything you need to know about Sous Vide in one video” type thing. Great content as always, the brisket looked amazing! Hope you’re well & staying safe :)
So nice this video!!! I really enjoyed it and it’s nice to see mamao with guga that is the best prof of loyalty! I wish you all the best for both of you!
It is not easy to cook a good brisket to the point where it is tender but not dry and has a good bark. The FIRST ONE is only the start of a long journey. Hold back on the beverages enough to concentrate on the meat.
Hi Guga!! I have to recommend a Greek traditional recipe that is so good, its called frigadeli! Here is how to make it: You cut a beef liver at small pieces and you season them with grated garlic, parsley, salt and black pepper(we also add a little bit of kefalotiri which is a hard cheese, you can use parmesan maybe but its optional ). Then you put in lukewarm water (not hot) some lamb caul fat until is tender. Then you take each piece of liver and wrap it with the caul fat. Put them in wide skewers and grill the in direct heat. I reccomed you to try it with some cold beer!!!
Sounds fine! I use specialty butchers and overnight shipping; even so, finding caul fat from any animal is difficult/not possible in the USA unless you go directly to an artisan processor.
@@jamesellsworth9673 I mean Guga can find pretty much any meat he wants from his meat dealer. I am sure if he order lamb caul fat from him it shouldn't be a problem.
Gotta say, you dummies trash-talking the Texas Crutch don’t know shit. While it helps the meat hold moisture, it also (more importantly) allows flexibility with wood. You do not want to smoke with woods like hickory or mesquite for long amounts of time because it becomes overbearing, so the crutch dampens that smokiness. That said, you maintain the same wood profile. You’re only other option is to use charcoal and lumps of heavy-wood, and I would argue charcoal is much more of a “crutch” than aluminum foil.. I appreciate charcoal with burgers and steak, but using it with brisket is sacrilegious outside of hot-and-fast.
This channel has changed so much since that one brisket one back in 2017. Look so much buffer and w=everything. From video quality to food quality. Went from good to ABSOLUTELY AMAZING!
Man! You are my favorite RUclipsr of all time. Fantastic food, professional videos, smooth comedy, and everything I need to see! Watching them for years and loved them all. Also, the improvement of your videos during these years is so impressive. Cheers bro!
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
Guga was right, everybody in the world loves getting a knife as a gift. You should have seen the smile on my two year old nephews face when I gave him his new dalstrong knife!
Today I suddenly had a disturbing thought. I imagined Guga playing in a horror movie where he is a serial killer who kills his victims by burning them with his flame thrower, using his signature line "I know she doesn't look that good right now, but watch this!" *guga bursting into manical laughter and screams from the victim*
I'm convinced that Guga calls family members over like" hey,I'm cooking", and then the fam gets,there hungry as shit,then when they get inside, cameras are on lol I'd be mad waiting to eat while he's talking lol
This is exactly why I watch your videos …. I will use your advice to cut the smoke time down for my own Sous vide brisket of love…..you did the test work so I can impress my family …. Thank you from wayyyyy up north in Saskatchewan Canada
Try that again in reverse. First do sous vide then smoke it after. You’ll probably get the result closer to what you were thinking it was going to be, medium rare brisket rather than smoked pastrami.
Guga, you often smoke meats on your channels. What wood do you use? Do you consistently use the same wood type, do you blend them, do you use different wood types based on your preference at the time or use certain types for certain meats?
Guga could you please do an indoor brisket video for all of us who don't have a smoker? I have never ate brisket, and I'm dying to try it after watching all yout mouth watering videos!!
If I can humbly add an idea to this video. Sous vide the brisket first with no salt, pepper, etc. Then let it rest in the bag at room temp for two hours. Then apply the salt and pepper and smoke it for 2-3 hours until you get the bark you are looking for. Let it rest 30 minutes after smoking and serve! (It already rested between Sous Vide and smoking so 30 here is enough). If it is ready too early, put the finished brisket back in Sous Vide at just 5 degrees above serving temp to keep it warm. It won't lose moisture in the bag. From my experience, if you do the whole Sous Vide cook time after smoking, it tends to concentrate the smoke in an unpleasant way.
Hey Guga you probably won’t see this but I would love to see you cook deer meat, I hunt and I think it’s one of the best meats ever, the tenderloin is amazing and backstraps, love your videos
I have been cooking brisket this way for the last two years after watching your vids and putting a spin on it. I smoke for 4-6 hours low temp and sous vide for 72 hours. Might be worth doing longer it would "fall" apart in my experience. My wife likes smoke but not real smokey and she does not think it is too smokey.
Sous Vide Everything: I recently watched a video on the Aden Films channel showing a "lean wagyu" cut of meat. I commented that "lean wagyu" sounds oxymoronic. Turns out that it was a "wagyu rump steak," which explains the leanness. And the chef had to tenderize it before putting it on the grill! Please test whether a wagyu rump steak is better than an angus rump steak. More tender? Tastes better? I want to know, but I cannot afford to test it for myself.
Great video Guga. I always dry brine now thanks to you. Could you try a dry brine experiment with different salts? Like with garlic salt, onion salt, truffle salt.. maybe MSG? Keep up the good work friend.
Quite a few years back after doing the smoke sous vide medium rare brisket I've never turned back. It cuts like the best steak you could have. I will say though you'll want to cut the cap off after and let that cook a bit longer to render the fat a bit more.
I kind of want to go on a pilgrimage to meet you. Also, glad to see Dalstrong is sponsoring you. I kind of wish you'd do another video on your knives. :)
Guga, can you please make a vid where you go in detail for things to do with trimmings and such? It's not like I have a magic wand to wave to turn it into tallow or something, and I doubt that that's the only thing to do with it.
One thing I've learned: if it does not smell good when it comes outta the bag, do not eat it. Unless you're filming for RUclips, then have someone else eat it
This is how I’ve been cooking mine. I’ve done 20 hours SV on the flat and it’s so juicy! Half of it comes out more like a smoked brisket, the other half is pink...
I've done several smoked brisket and that were finished in the sous vide. They are always tough compared to the smoker only version. Good flavor- just tough.
Compare with standard professional quality chef knife which is around $200 or a Japanese knife can get to around $300-400. If you want a decent (but not professional) quality knife, check out victorinox knives which should be around $50. Anything cheaper is going to be a crap Walmart knife
If you skip the branding, warranty, boxing, saya, and trinkets; you can get basically the same crappy Chinese knives much cheaper. -They do look impressive though.
Guga I think it's time to do the "Blue Rare Steak Experiment" .. you have a very reliable/trustworthy meat dealer so you know the meat would be safe.. And in my opinion.. a properly done BLUE steak is delicious ...
Maybe he should try again but I don't think it will taste that good or even okay but at least it might not be a rotten mess like last time,I felt he had conservations from the beginning so he didn't look for the best way to do it but just tried to justify his previous thoughts
Thank you Dalstrong for sponsoring this video. Get some amazing knives here dalstrong.com/pages/guga to get 10% off some amazing knives!
Hey Guga, I just wanted to point out that the mic you are using while thanking the sponsors sounds very strange, don't know why but just wanted to say it. Love the videos though, really wish I could try some of the amazing meat you cook.
Will you make cheese soup with every meat and cheese?
Will you please try waygu eyeround?
Try tossing some loose leaf teas with some steaks sous vide. Something like a smoked tea might work great.
What about the point Medium Rare? Was that the same texture of the smoked flat or was it more steak like
Guga: “These knives will always put a smile on their face”
*You wanna know how I got these scars??*
I'm so happy about knife sponsorship. Because I like seeing knives and Raid Shadow Legends absolutely doesn't make me interested.
Go buy one then
Well i'm always happy to know guga is making good money, as long as he is making fat bank off youtube we'll get content
@Paraponera even more so... The ads would be fine if it weren't for the whiners
@@branko103 was about to comment that, here is a cookie sir
By the way, what an annoying username you have
These knives are chinese junk they sell for a huge markup so they can easily give out free replacements when there is an issue which increases their reputation and increases their marketing by word of mouth which costs them nothing. It's quite clever. You can go on aliexpress and buy these same exact knives without the ugly logo stamped on them for a third of the cost.
The reason the sous vide brisket doesn't have the same pull apart tenderness between the muscle fibers that the traditional smoked brisket has is due to the fact that it was cooked lower than the threshold of collagen breakdown in the meat. The reason smoked brisket's turn out the way they do is because in the upper 160s to 200 degrees, the collagen in the meat breaks down into soft gelatin which adds to not only the perceived moisture of the meat but also the fall apart tenderness. Interesting experiment as always Guga :)
@@Madskills-hw2ox I love that my parents sous vide our brisket first and then smoke it. Best of both worlds 😁
@@TheDandyMann
👍🏻👍🏻
Thanks for the explanation
What would happen if you sous vide at a higher temp for a shorter bit of time?
You da man!!!
Brisket (and chuck) can go 48-60 hours to get a little more tender but still have a nice meaty texture. I've never pre-smoked or -seared before using the sous vide, I've always gone in the other direction. In fact one tip I'd advise is to sous vide your large cuts (I've done this with corned beef and ribs) a day or two in advance and then refrigerate or even freeze the cooked meat, then finish at low temperature on the smoker until just back to med-rare in the center. The cold meat gives you plenty of time to develop natural bark and smoke flavor while keeping the center nice and pink, and the cold/moist surface absorbs smokey flavor even faster than a warm roast.
Yh should’ve been done the other way round you’re right
I'm in the hospital with a broken shin and imploded knee, it's my birthday today so this video was a perfect little birthday present. Thanks for the entertainement over the years and the distraction from whats going on in my body right now is sorely appreciated. Your our own everyday hero, keep up the good work :)
oh, what happened? hope youre doing fine
@@iamhshai2992 I was clumsy and fell three meters down onto the concrete. Surgery went well and i'm up and walking again now. Thanks for asking :)
Hope things are going well. I found Guga in the hospital myself dealing with cancer treatments. He really does help the recovery process!
It’s amazing how much your channel has changed and how you have grown in your technique. I watched a brisket video from 3 years ago, where you smoked it for 3 hours and then Sous Vide for 62 hours. I do have to ask though. Would you still give that brisket in the video 3 years ago a 150 out of 10 rating today? I really enjoy your channel as I am always cooking something. My smokers are running every chance I get and sometimes that every day at 14-16 hrs a day , a week at a time. My Sous Vide is my second most used next to my smokers. Once I learned Sous Vide. I haven’t looked back. Thank you for the insight and for helping me broaden my horizons.
Guga: “On every cut of meat you ever see me cook on this channel I use the dry brine method.”
Also Guga: “I don’t need to dry brine this steak because it’s Sous Vide.”
He might mean his 1st main channel because there he literally always used dry brine
Please do a video or series on the best ways to use the off cuts or the bag juice. You always say it's crazy to throw away and what it can be uses for. But i've never seen a how to use them video.
Look up his video on making ramen, it's a great way to use collected bag juice.
Honestly saved bag juice sounds gross. It’s easy to render tallow or grind the soft fat into burgers.
@@ytreece while I agree bag juice sounds gross, it is essentially concentrated broth. using it makes complete sense.
I freeze mine and use them for cooking soups, bean's or rice.
Guga I am so happy to see that you don’t let anything go to waste. When it comes to brisket making videos, I remember watching Franklins’ tutorials and being completely shocked with hos he would just throw away all the trimmings!
"It's got that jiggle." -Guga 2020
We all know Guga likes them THICC
@@supersquat He also likes a good dark color ;)
@@supersquat He's Brazilian bruh, he's knows EXACTLY about thiccness
Maumau looks like hes been putting on that jiggle
He's pressing p.
do a wagyu kobe a5 eye round
Yooooo like me comment!!!
I have tried to find one of these and have never been able to. I think normal eye of round has a good beef flavor. I can imagine how good a well marbled Eye would be.
That isn't possible. Eye of round can't develop the necessary intramuscular fat to get the A5 rating because the muscle works too hard. Certain cuts cannot get the A5 marbling score.
@@Castle3179 except the a5 rating applies to the whole cow
@@karanaima it does but i dont think they sell it then becauss they think not many people would buy it compared to the Tenderloin etc and maybe they eat it themselves.
Great video. I also tried SV brisket for a few times in the same way of smoking->SV->flamethrowing. I found that medium rare is perfect for the flat, yet not for the point as it'd taste better when its intermuscular fat gets rendered. So I ended up with separating two muscles so as to cook in different temperatures.
Try a waygu eye round
Interesting idea, I'm curious to see that!
Yeah different part other than ribs and loins
Tried kobe wagyu eye round before (because I couldn't afford the other expensive parts). It's a wonderful taste, however the texture is not like butter as described, more like normal medium rare kind of tenderness.
@@garylee6545 Even wagyu can't save its tenderness.
@@garylee6545 How much is a eyeround a5? maybe if it was the same price as a let's say new york strip it could be worth it
Guga, you have helped me develop my own Sous Vide style/skills. I openly accept that it takes a few cooks to find the time/temp that works for MY Tastes.
Personally, I love to Sous Vide Brisket (with a lot of the fat on it) for 72 hours at 133 degrees. Then I hit it with the smoker for 1-3 hrs depending on my time.
Then I use the Sous Vide Gun to give it some more crust if it needs it, and especially to Torch the FAT Cap...
But I love that you can take the Brisket from the Sous Vide bag, and plop it in the smoker, and you don't have to pat it dry. And it comes out with a wonderful aroma, texture, and look.
It eats like a steak, which is what I am shooting for! With great flavors...
sounds like a waste of money. If you want a steak, buy a steak.
@@TheRaptor700Rider 1. I get tired of the same steak all the time. 2. Brisket is often $3.99/lb.
I made this today, but only smoked it for 1 hour. First let me say that I am usually not a fan of brisket as it always seems to be tough, stringy and overcooked. This was just the opposite. I was a perfect medium with a great crust; thanks to my su-vee gun. It had a great smokiness, with a nice smoke ring and awesome flavor, and was super tender. I will definitely be adding this to my next barbeque! Thanks Guga.
Is it possible to sous vide a brisket the delta way?
Anyone else finds guga's voice extremely calming?
LETS DWEIT
NO
I love his accent
It is until he and Mamau start yelling at each other
The voice of an Angel indeed
Idea: Thin slices of the sous vide brisket on top of thick cuts of pork belly on a bun with cheese, pickles, onion and a sauce... Inverted bacon cheeseburger steez
These guys enjoy the journey of eating more than anybody I know. The joy of simply smelling something good is awesome.
Guga, I have done this experiment before and I recommend switching the sous vide and smoke steps. Sous vide it first and then smoke it. You get the tenderness of the sous vide and the smoke flavor without making it too powerful. Obrigado pot seus videos. Boa sorte meu irmao
how long and at what temp for each? what temp do you smoke it too?
Hi Guga! I’m getting a Sous Vide for Christmas. I’d love to see a Sous Vide “basics”, as in “everything you need to know about Sous Vide in one video” type thing. Great content as always, the brisket looked amazing! Hope you’re well & staying safe :)
The reason it didn't get super soft is because beef collagen starts breaking down at around 160 degrees F. Brisket is full of collagen.
So nice this video!!! I really enjoyed it and it’s nice to see mamao with guga that is the best prof of loyalty! I wish you all the best for both of you!
Thank you Guga. This is perfect timing, im about to make my first Brisket this weekend. But I am gonna go for the traditional way.
It is not easy to cook a good brisket to the point where it is tender but not dry and has a good bark. The FIRST ONE is only the start of a long journey. Hold back on the beverages enough to concentrate on the meat.
Hi Guga!! I have to recommend a Greek traditional recipe that is so good, its called frigadeli! Here is how to make it: You cut a beef liver at small pieces and you season them with grated garlic, parsley, salt and black pepper(we also add a little bit of kefalotiri which is a hard cheese, you can use parmesan maybe but its optional ). Then you put in lukewarm water (not hot) some lamb caul fat until is tender. Then you take each piece of liver and wrap it with the caul fat. Put them in wide skewers and grill the in direct heat. I reccomed you to try it with some cold beer!!!
Sounds fine! I use specialty butchers and overnight shipping; even so, finding caul fat from any animal is difficult/not possible in the USA unless you go directly to an artisan processor.
@@jamesellsworth9673 I mean Guga can find pretty much any meat he wants from his meat dealer. I am sure if he order lamb caul fat from him it shouldn't be a problem.
@@giorgosgk7631 I believe you are ABSOLUTELY RIGHT! Guys like him can get things even dedicated food fellows like myself may not find in the market.
Texas "crutch" not Texas "crunch". It's a "crutch" because it makes it a bit easier on the Q'er to get a moist product at the end.
You could also call it the texas cheat but yeah calm down kurt
Yeah calm down kurt
I can't wait to use the Texas Crunch on my next brisket.
Gotta say, you dummies trash-talking the Texas Crutch don’t know shit. While it helps the meat hold moisture, it also (more importantly) allows flexibility with wood. You do not want to smoke with woods like hickory or mesquite for long amounts of time because it becomes overbearing, so the crutch dampens that smokiness. That said, you maintain the same wood profile.
You’re only other option is to use charcoal and lumps of heavy-wood, and I would argue charcoal is much more of a “crutch” than aluminum foil.. I appreciate charcoal with burgers and steak, but using it with brisket is sacrilegious outside of hot-and-fast.
This channel has changed so much since that one brisket one back in 2017. Look so much buffer and w=everything. From video quality to food quality. Went from good to ABSOLUTELY AMAZING!
Love the videos! Keep up the good work. Just one note. It is called the "Texas crutch" when you wrap a brisket mid cook.
2:13 "Texas crunch"
Love you, Guga.
Why does he always say "Salt and pepper and nothing else" while you can clearly see he added garlic powder as well?
Man! You are my favorite RUclipsr of all time. Fantastic food, professional videos, smooth comedy, and everything I need to see! Watching them for years and loved them all. Also, the improvement of your videos during these years is so impressive. Cheers bro!
The face of guga and mamao when they tried the medium brisket was too good haha
New to this channel. Love it. I ordered my saus v and just got it in. Can't wait to use it. I can appreciate the love of food!
It never gets old when Guga says.
"And I know it doesnt look that good rightnow, but watch this!!!!
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
that look they give eachother when they try something good is so funny lol
Thank you for making such quality content everytime, Guga and friends!! Hello from Kentucky. I'm using your Pork Tenderloin recipe right now!!
I've actually been interested in this experiment for quite some time, a very budget friendly alternative, thank you so much!!!
I can still get brisket @ 4$ a lb ish but other beef even chuck is 6-16$ a lb now in bidenomics
Guga! Try Koji rice the right way: Blend with water first (oatmeal consistency) bag with steaks in fridge for 3 days. Turns out way better!!
Guga was right, everybody in the world loves getting a knife as a gift. You should have seen the smile on my two year old nephews face when I gave him his new dalstrong knife!
Thanks Guga! I'm really hoping to get a Sous Vide for Christmas so I can try some of your amazing experiments too!
Today I suddenly had a disturbing thought. I imagined Guga playing in a horror movie where he is a serial killer who kills his victims by burning them with his flame thrower, using his signature line "I know she doesn't look that good right now, but watch this!" *guga bursting into manical laughter and screams from the victim*
Nice
Used Dalstrom knife first. Then - and this is IMPORTANT - dry brines overnight. After that you got it right... now watch this...
Guga : dont watch the 1 month cooked brisket guys, you guys have been warned!
Me : awww you know i will watch it because i curious
I love your stance on not wasting anything! It's rare to find these days
I'm convinced that Guga calls family members over like" hey,I'm cooking", and then the fam gets,there hungry as shit,then when they get inside, cameras are on lol I'd be mad waiting to eat while he's talking lol
This is exactly why I watch your videos …. I will use your advice to cut the smoke time down for my own Sous vide brisket of love…..you did the test work so I can impress my family …. Thank you from wayyyyy up north in Saskatchewan Canada
I love that Guga still does the "I know it doesn't look that good right now... But watch this!"
Guga: the only RUclipsr who tells his viewers not to go watch his old videos.
I KNWWW I WAS ABOUT TO MENTION IT IN THE COMMENT SECTION
The best way to get someone to watch a video is to tell them not to watch it. Genius!
Is not the first time he does a brisket like this not sure why he insists on it on the video
Also Guga: One of the few RUclipsrs who deserves you go and watch his old videos.
Watched old video before this one you have come a long way .You should be on network tv I have learned.
alot.Thank you Guga and friends .
Guga: That is very unique and different!
Maumau: Es beefy.
We need an A5 Ribeye Cap steak Guga!
Love all my Dalstrong Shogun X knives. I've been using them for years, and they handle daily use perfectly.
Try that again in reverse. First do sous vide then smoke it after. You’ll probably get the result closer to what you were thinking it was going to be, medium rare brisket rather than smoked pastrami.
That is awesome, i never would have thought in a million years to try and do that. GREAT VIDEO!
7:55 the sound he made had me 💀
eEeEeeEehh
Guga, you often smoke meats on your channels. What wood do you use? Do you consistently use the same wood type, do you blend them, do you use different wood types based on your preference at the time or use certain types for certain meats?
Come on Guga, you gotta try some kangaroo man, its nice, lean, rich and tasty.
It's my favourite meat!
Kangaroo is shit, if you undercook it, or overcook it, it turns to rubber, rarely will you go to a restaurant in Australia where it's cooked well.
@@allyourfuturebelongstochina doesn’t that make it perfect for sous vide then? Since you can cook it perfect
might be a mystery meat idea idk
Can confirm. The first time I ate it was at the NY State Fair on a stick.
Guga could you please do an indoor brisket video for all of us who don't have a smoker? I have never ate brisket, and I'm dying to try it after watching all yout mouth watering videos!!
"Never waste anything" says the guy once who sous-vided a Brisket for 30 days🤣
That was for science
@@calebnewton7750 lol
Twice
*who once
@@jesslabrunette thank you so much for pointing out that typo.
I will have to try this experiment. Always enjoy the content keep up the food science!
Can you show us your take on beef jerky?
Hell yeah!
I still can't come to terms that this is a channel purely dedicated to sous vide
Guga always does justice to his sponsors🙌🏼
First time Guga didn’t do the side dish I always look forward to watching
I always watch guga before I eat so I get very hungry 😂
me too haha
If I can humbly add an idea to this video.
Sous vide the brisket first with no salt, pepper, etc. Then let it rest in the bag at room temp for two hours. Then apply the salt and pepper and smoke it for 2-3 hours until you get the bark you are looking for.
Let it rest 30 minutes after smoking and serve! (It already rested between Sous Vide and smoking so 30 here is enough).
If it is ready too early, put the finished brisket back in Sous Vide at just 5 degrees above serving temp to keep it warm. It won't lose moisture in the bag.
From my experience, if you do the whole Sous Vide cook time after smoking, it tends to concentrate the smoke in an unpleasant way.
When someone serves you a brisket and you only get a fork, you know it's gonna be *really* tender
Your content is always consistent and amazing. Thanks for everything.
Hey Guga you probably won’t see this but I would love to see you cook deer meat, I hunt and I think it’s one of the best meats ever, the tenderloin is amazing and backstraps, love your videos
I have been cooking brisket this way for the last two years after watching your vids and putting a spin on it. I smoke for 4-6 hours low temp and sous vide for 72 hours. Might be worth doing longer it would "fall" apart in my experience. My wife likes smoke but not real smokey and she does not think it is too smokey.
I am far from a chef, believe me, but maybe cook it sousvide first, then smoke it for 2 hours??
He has done this experiment and he came to your same conclusions
Thanks for telling us what to do with the trimmings.
Sous Vide Everything: I recently watched a video on the Aden Films channel showing a "lean wagyu" cut of meat. I commented that "lean wagyu" sounds oxymoronic.
Turns out that it was a "wagyu rump steak," which explains the leanness. And the chef had to tenderize it before putting it on the grill!
Please test whether a wagyu rump steak is better than an angus rump steak. More tender? Tastes better? I want to know, but I cannot afford to test it for myself.
Great video Guga. I always dry brine now thanks to you. Could you try a dry brine experiment with different salts? Like with garlic salt, onion salt, truffle salt.. maybe MSG? Keep up the good work friend.
I like to think that guga’s house is full of meat being sous vide , inside his fridge and being brined
Just ordered a Crixus from Dalstrong as a late Christmas present to myself. So excited.
7:56 What kinda sound was Guga making lmao
Hey o Sous Vide Everything, watch your videos all the time and then cook/get motivated. Really glad you are making videos.
Thanks a lot.
Guga e seu maçariquinho, nunca desapontam
Quite a few years back after doing the smoke sous vide medium rare brisket I've never turned back. It cuts like the best steak you could have. I will say though you'll want to cut the cap off after and let that cook a bit longer to render the fat a bit more.
Instructions unclear, my house is on fire.
damn bro you got the whole squad laughing
Pro-tip (I have done this) Cure a brisket like you would for pastrami, but then smoke it like a normal smoked brisket. It's awesome.
You know they always sell brisket steaks at regular grocery stores. That’s so you didn’t have to buy a whole brisket. Also smoked brisket is king !!
I kind of want to go on a pilgrimage to meet you. Also, glad to see Dalstrong is sponsoring you. I kind of wish you'd do another video on your knives. :)
This channel should be called Sous Vide & Flame Everything :D
Guga's 3rd channel.... "Flamethrower everything"
Sous vide and I know it doesn't look that good right now, but watch this everything
0:36 😭😭😭 “ you are absolutely insane” Guga you’re my role model i swear to god 😂😂
I love how juicy these big pieces of meat are they are a waterfall I bet u you can only eat this alone and be full and have your thirst quenched
Guga, can you please make a vid where you go in detail for things to do with trimmings and such? It's not like I have a magic wand to wave to turn it into tallow or something, and I doubt that that's the only thing to do with it.
One thing I've learned: if it does not smell good when it comes outta the bag, do not eat it. Unless you're filming for RUclips, then have someone else eat it
Thanks dude, this point of suos vide smoky just gave me a new inspiration.
*Q:* What's the world's happiest dog?
*A:* _Guga's!_
This is how I’ve been cooking mine. I’ve done 20 hours SV on the flat and it’s so juicy! Half of it comes out more like a smoked brisket, the other half is pink...
I bet at this moment you guys are still chewing that medium rare brisket lol
I've done several smoked brisket and that were finished in the sous vide. They are always tough compared to the smoker only version. Good flavor- just tough.
Guga: "Good knife not for a fortune"
Me checks website and sees knifes for over $100. Okay
For real 😅
Compare with standard professional quality chef knife which is around $200 or a Japanese knife can get to around $300-400.
If you want a decent (but not professional) quality knife, check out victorinox knives which should be around $50. Anything cheaper is going to be a crap Walmart knife
Mercer is a more affordable brand with a good quality for the price they go for.
If you skip the branding, warranty, boxing, saya, and trinkets; you can get basically the same crappy Chinese knives much cheaper. -They do look impressive though.
2nd David Graf - Mercer knife is my best/favorite. I think maybe $20?
Guga I think it's time to do the "Blue Rare Steak Experiment" .. you have a very reliable/trustworthy meat dealer so you know the meat would be safe..
And in my opinion.. a properly done BLUE steak is delicious ...
You need to make "Nicely And Deeply into the meat" merch 😂
That pure Guga giggle that Covid can’t take away @ 10:30
Guga won't admit that he was the one who messed up the 1 month brisket because he didn't listen to his viewers lol
Please explain how
It was a experiment.... That's what they are for...
@@omoleceline3781 He didn't cook it at a high enough temp
He needs to revisit it
Maybe he should try again but I don't think it will taste that good or even okay but at least it might not be a rotten mess like last time,I felt he had conservations from the beginning so he didn't look for the best way to do it but just tried to justify his previous thoughts
9:11 brisket so good maumau almost died
Sounds like it would make a killer sandwich on a crusty roll with some horseradish sauce and grilled jalapeños!
I was thinking the same exact thing as I was watching. From the way they described it, I was thinking it could be the ultimate deli meat.