Try either cold smoking or smoking the brisket on a low temperature for 2-4 hours before deep frying. Then you'll get the best of both worlds. Smoky flavor, crunch crust, and quicker cooking time.
Probably cost over $100 in Wagyu fat though. Those cans aren't very expensive, but you do need a fair few of them. This is a fun experiment, but not something likely to be used by anyone.
💯% AGREE! SCP’s Wagyu tallow is great. I too have been using it for years and it is so much better than any other oil. I use it on so many things I smoke and fry. It’s great as a binder when smoking turkey as well.
I'm sorry, but where we are from that looooooonnng smoking time = a long afternoon of chilling and drinking with close friends. Memories will be made, and those are priceless and worth the time. 🥃🍻
Yeah honestly I feel like a great video or even a series idea would be going back to all the different cooking method vs cooking method videos, but do a worse method with a very good steak (maybe wagyu, or just very good steak), and do the good method with a cheaper cut and see what is more important, method or steak. Would be interesting but also helpful to people
Guga, I guess that you and your team enjoy together some dishes when you are working and filming, when you cook a lot of food and you share with the team. I would like to see some videos of that, all of you having a good time, natural and authentic. I would love that. Saludos desde España
Before deep frying the brisket, trim off all the outside fat cap. A thin fat cap is no longer needed to protect the meat from the fire. This will allow the brisket to have a consistent bark on all sides.
No freaking way Guga and the gang made a "Prawnz Hub" reference at 9:54 😂👌Also a good way to add the smokey flavor to the Deep Fried Brisket is by adding smoked salt and let it dry brine over night, or use a collection of Beef Tallow that was extracted from smoking briskets previously and deep fry it in that. Or you could use a combination of both.
You could inject some liquid smoke into your deep-fried brisket. That's if you wanted to smoke flavor. I love your channel, my friend. You've got me thinking out of the box more than I used to. I've been a big fan of that same wagyu fat for 2 years now. 🙏🇺🇸
On July 4th,I made my own burger patty and seasoned it with salt,black pepper,garlic,and maple garlic.I tried it alongside a normal burger and the difference was phenomenal.😊
Guga has come a long way in the last few years bro. I still remember the first few brisket videos, smoking on the ol charcoal grill and barely resting so all the juices poured out😂 this brisket looks crazy!
I’ve cooked the Jacks Creek Wagyu 9+ brisket a couple of times which Guga used in this video. While cheaper brisket is nice, there’s really no comparison. Best meat I’ve ever had. Totally agree with Guga; start out with a good quality meat to end up with a good quality brisket
Try either cold smoking or smoking the brisket on a low temperature for 2-4 hours before deep frying. Then you'll get the best of both worlds. Smoky flavor, crunch crust, and quicker cooking time.
Smokai.
I got one and cold smoke stuff first lots of time.
Especially turkey
@@toddpower4674 I will never cook a turkey that hasn't been cold-smoked, it puts it on another level and the skin, the skin is just divine.
Agreed
Probably cost over $100 in Wagyu fat though. Those cans aren't very expensive, but you do need a fair few of them. This is a fun experiment, but not something likely to be used by anyone.
Day 34 of asking for laxative dry age steak.
Please Guga.
I deep fried my brisket in smoked beef tallow from other brisket trim that I smoked. That was insane !!
The boys reaction to seeing the feast was great. The looks on their faces said "yup today is gonna be a great day".
I wish you smoked the wagyu fat before you deep-fried it. then maybe the oil would have a smoky flavor to it.
The "side dish" is a meal and a half by itself 😂
They usually are
i was down until he added the melted cheese sauce and im like ok bro....
@@PortCapital you don't like cheese?
@@Supervillain725 just calorie over kill
Making a brisket based side dish to serve with a brisket main course is pure insanity. I love it
I completely agree. Love it. 👍
You make me crave food every time i watch
😂😂😂al the the
South Chicago Packing beef tallow is amazing. I've been cooking with it for years. I will never go back to oil.
💯💯
Same here :)
Agreed! So much more tasty and healthy than seed oils
💯% AGREE! SCP’s Wagyu tallow is great. I too have been using it for years and it is so much better than any other oil. I use it on so many things I smoke and fry. It’s great as a binder when smoking turkey as well.
I love this beef tallow! I use it in pie crust in place of Crisco.
9:54
“Sorry children” 😂😂😂
Classic Uncle Roger response to that NSFW site intro.
Hahaha 😂, that tune and Leo dipping his Side dish in the cheese got me already ❤
😂
The fly at the bottom right 0:14 knew it was worth the risk
I thought is was a fly as well. Looks like it was just some carbon from the bbq.
These videos always make my toast taste better...
I'm sorry, but where we are from that looooooonnng smoking time = a long afternoon of chilling and drinking with close friends. Memories will be made, and those are priceless and worth the time. 🥃🍻
not everyone has the time
Cheap fryer and about 150$ of wagyu tallow.
Priorities!
Yeah honestly I feel like a great video or even a series idea would be going back to all the different cooking method vs cooking method videos, but do a worse method with a very good steak (maybe wagyu, or just very good steak), and do the good method with a cheaper cut and see what is more important, method or steak. Would be interesting but also helpful to people
Hahah! I buy about 60 bucks of this tallow every year for my deep fryer. I’m a cheapskate though, and use the same oil all summer.
I looked up the brand of tallow he used, and a 2lb. container costs $30 on their website
@@pcmasterracetechgod5660 this is the best idea i've seen on RUclips in months
that side dish looks divine.
Oh man...I love some good brisket. Seriously Guga, I envy your pals and family; they get to enjoy this kind of food a lot!
When i think of brisket, i think of that beautiful bark and smoke ring ..the smoke gives it that awsome flavor. You cant get that from a frier.
NOTHIN BEATS THAT SMOKED FLAVOR!!!
9:54, "Sorry, children." 😂
forgot if it is phub or brazzers
copied the other guy and got more likes that sad, other guys name is FloWoodEnT123
@@whirlabee9984He didn’t copy him because it was a funny line that they both tagged
Guga, I guess that you and your team enjoy together some dishes when you are working and filming, when you cook a lot of food and you share with the team. I would like to see some videos of that, all of you having a good time, natural and authentic. I would love that. Saludos desde España
Day 3 of askin dry age steak in hoisin sauce
Eeeww
Going to be a couple years before he sees this, the oyster sauce guy asked for over 2 years.
@@eliharrell2804 dude im oyster sauce guy
So you can spot asking go and go away.
It's my turn now, I'm asking for dry age in Bovril!
I never had smoked brisket.. Everytime I see that on yt I really get sad because it looks so incredible tasty.
Hey Guga! I think a video about what to do with brisket trimmings would be really interesting. Maybe it could lead some fun experiments! 😁
Deep fry in smoked tallow might bring some smokiness?
I grew up near the Stockyards!
...Sadly, no beef is produced there anymore.
brisket in deep fryer is crazy
The PH music during the cheese dunk was perfect.
My favorite channel to watch while eating :D
Leo is my favorite. Keep Leo around ❤️
Before deep frying the brisket, trim off all the outside fat cap. A thin fat cap is no longer needed to protect the meat from the fire. This will allow the brisket to have a consistent bark on all sides.
Gugas channels are great 🇸🇪🇸🇪👍👍. From Stockholm
I'm glad you used an offset smoker instead of a Traeger. Its ok to use a Traeger😁
I love keeping my fire @225 - 240 😁 great post👍👍
I just googled it and that place he got that waygu tallow is only 5 miles from my house. I'm gonna buy some this week and try it out!!!
Definitely like the deep fry idea.
"When it is brisket day it is a special day" truer words have never been said
The more time the meat takes to cook is finally worthy and tasteful, sometimes the slow process makes things better ❤
No freaking way Guga and the gang made a "Prawnz Hub" reference at 9:54 😂👌Also a good way to add the smokey flavor to the Deep Fried Brisket is by adding smoked salt and let it dry brine over night, or use a collection of Beef Tallow that was extracted from smoking briskets previously and deep fry it in that. Or you could use a combination of both.
Can we take a moment to appreciate how consistent Guga is with uploading on all channels.
Thanks Guga!
Feasting my eyes literally on any Guga video makes me hungry as always, and I'm jealously happy 😂
1:22 nooo the little flyyyy 🥺
Glad I’m not the only one that noticed it lol
Smoky brisket fly mmmm!
@@joebenzz 😭
That's so the cat has something to eat too
Dude, the cheese on the side dish ALONE was worth the video
Lmao at the 9:54 music.
Vito = Soft and Crunchy
Guga = Tender and Crunchy
Oy! @8:40!! I see you, Angel, with the fork flip!!!
Love it when Guga says to not be cheap when trimming a $400+ brisket
You could inject some liquid smoke into your deep-fried brisket. That's if you wanted to smoke flavor. I love your channel, my friend. You've got me thinking out of the box more than I used to. I've been a big fan of that same wagyu fat for 2 years now. 🙏🇺🇸
9:57 "Do you want to do the dunk-age or do you wanna do a spoon-eij?" Your Brazilian is showing my friend!
10:23 is Angel crying or sweating😂
I'd certainly be wiping a tear from my eye if I had an Uncle Guga feeding me steak and brisket!
flash frying a normal brisket in something like peanut oil that can withstand higher temperatures could maybe give you best of both worlds
On July 4th,I made my own burger patty and seasoned it with salt,black pepper,garlic,and maple garlic.I tried it alongside a normal burger and the difference was phenomenal.😊
Guga has come a long way in the last few years bro. I still remember the first few brisket videos, smoking on the ol charcoal grill and barely resting so all the juices poured out😂 this brisket looks crazy!
Nothing can beat an offset smoker that is run properly, ever. It's already a perfected smoking method that can only be improved with bigger offsets.
That Brisket baguette with the smoked cheese sauce looked so good, going try that on my next cook.
Yall went wild with the edits 😏😏😏
My cholesterol just reached peak levels by just watching this episode...!
Mine skyrocketted just by reading the title of the video and seeing the thumbnail
Using beef fat that was rendered in the smoker might make the deep fryer experience better.
Fantastic idea. Best of both worlds
Oh my god a fly 0:15
I think one of the pepper pops and jumped out of the grill 😂
My dad and uncle smoked a brisket this past summer it was so good
Could you marinate the meat in liquid smoke prior to deep frying it to see if that gives it the smoky flavour I wonder?
Thanks Guga - Amazing as usual! - Cheers!
This was amazing , we need this kinda of content
I mean this is how you cook people. This man knows what he’s doing.✅✅✅✅👍👍👍👍👍smith certified✅
love your videos Guga!
Just bought a small jar of tallow! Thanks Guga!!!
I love your family and your videos
Guga don't miss....❤🔥
I’ve cooked the Jacks Creek Wagyu 9+ brisket a couple of times which Guga used in this video. While cheaper brisket is nice, there’s really no comparison. Best meat I’ve ever had. Totally agree with Guga; start out with a good quality meat to end up with a good quality brisket
Please can I have a job as one of your taste testers!!!!! hahahaha... dream job!
Thank you Guga, why not show a lovely soup from the offcuts?? From Europe: Love you. 💙💙🤗🤗
fly lands on brisket at 1:24
Just adds to bark!
Just adds to bark. No extra charge!
More protein. 🤣
New Guga video, today is a good day.
Guga, side dish?? That’s a good meal right there 😍
Ive done brisket in a smoker and in the oven. Thought about deep frying it, just never got a chance. I will be doing that soon
Guga finally using an offset! Now we’re talking! Once again, Guga’s “side” dish FULL of meat. Love it!
It just hit me Guga. Smoke the wagyu tallow before you fry a brisket in it!
this channel honestly made me start to love steak! I was terrible before and never liked as a kid.
I have smoked then fried chicken wings and they were awesome. Time for smoked and fried brisket. Smoke for 8 hours finish in the fryer.
You could try putting the deep fry on the smoker for 30'ish minutes and get that smoke flavor in it. Just a thought. That or cut it to some degree.
Or do a 2 hour smoke then toss it into the deep fryer.
On the smoker, or in the smoker?
@@ryanbittner6658 or deep fry the smoker.
Smoke first to get smoke penetration, than finish in the fryer. Smoke penetrates cold meat better. Smoking hot meat is a waste.
These guys gotta have the best job in the world!...
That looks so good 😍😍❤
I have that fryer. It makes great turkeys.
OMG never make me disappointed Mr Guga.
$500 in Wagyu Fat vs $5000 Smoker is more like it... drooling!
That Workhouse is a steal of a deal compared to other custom offsets and I noticed you cooked everything on it too.
Try coating it in liquid smoke and leave in the fridge for 24 hours then deep fry
Like if you understood what the editors did at minute 9:54 🤣🤣🤣🤣
Excellent! I wonder if you would smoke the tallow first, if you would get the smokey flavor you are looking for.
perfect timing guga. i was just about to have dinner lol
100 years of Sandwiches 🥪 😋, please 🙏
Just COMPROMISE.... smoke for 3 hours, then deep fry. That's how we do turkeys. AMAZING. best of both worlds.
I live In Australia jacks Creek beef is so good I eat there waygu rump cap every day I could never get sick of it
Guga's "side dish" game is UNPARALLELED!!! 😭😭😭
Wow wonderful list ❤
Gosh darn iv learned more on this channel than I did in high school 😂❤
My heart got clogged and I passed out while watching this.
nice one Guga!
I would love to see you combine the 2 methods, smoke for 30 minutes - 1 hour then fry up to temp, might be the best of both worlds
Wow this guy can cook👏
Dry age a steak in A1 sauce
I tried brunt ends with the brisket trimmings, some pieces were awful, others were outstanding!
Are we going go just ignore how beautiful his backyard is wow man