For those of you asking about the smoker I'm using, it's my new design the Solution Offset. Built in Texas, 1/4" steel, $2499. Click this link and you will find videos and info about it which has now been unlocked from my Patreon (NO sign up or fee required to view): www.patreon.com/collection/437394?view=expanded If you're interested in placing an order, text the word "Solution" to 573-255-4275.
Bummer,I went to order 1 and it first showed your discount,the they said I couldnt get it at this time lol,and it wouldnt take the text code either.Think its because im already subscribed,spent $430 last week and smoked a whole chicken I got on the Yoder tonight,tasted great.
You used to talk about always running your stacks wide open and controlling through the box door and splits added... why put the damper on the Solution?
Hey Mad, thanks for your work, I've enjoyed your videos for years. I live in Argentina and the classic grill here is "costillar" beef ribs and "vacio", a little salt in grains or "salmuera" brine (water and 10% salt, garlic, rosemary, oregano, bay leaf; everything inside a bottle and you throw it to the meat) roasted over direct heat with coal between 2-4 hours. Thanks to your videos and those of Chud's, I made my own smoker and I cook them American style too. Greetings from Argentina, Javier.
Hey Jeremy, love the videos! When I watch brisket videos it seems like the rest period is often overlooked. Any chance you could do a video comparing no rest/short rest/long rest and some of the different options for commercial, or home cook resting methods?
Jeremy, at the risk of affecting your standing in the brisket community, this cut of meat is what a brisket wishes it was. Unlike the brisket, it is blessed by fat on the top, bottom, and in the middle. It's like a BigMac where the bread is replaced by fat! And because we know that fat is flavor, the result speaks for itself. Thank you for expanding your horizons, both culinary and culturally, and hence expanding our horizons. You have done us all a great service by having the courage to go outside the box and show the world's food to the world. And God bless Porter Road for carving up a special order that will hopefully catch on.
@@SafeEffective-ls2pl Once you wrap, your heat source is just an oven, no matter where the heat comes from. You are not cheating by using the oven after the wrap. You are saving wood and also getting a perfectly controlled temperature for the post-wrap stage.
@commishg i dont think anybody would argue about your comparison of brisket with vacio. The reason Jeremy is cooking it they way he is cooking it is because brisket is generally a tough and dry cut that needs the low and slow cooking to reach its potential. I don't know was a bevet? is but flank and skirt steaks are delicious when simply grilled over coals so i assuem a vacio would be also. Using a BBQ method on it is probably over complicating it, but gotta do something different to make this video interesting.
I don't subscribe to all the conspiracies regarding the prices of meat in general, beef in specific... But, the cost of beef has dramatically reduced how much we purchase lately and I doubt I'll ever buy a whole brisket again. Can't justify the cost. For that matter, it's like the 70's all over again. As a kid growing up, we went out for dinner maybe once a month or even two. We're back to that again.
@@keithdr_baldy5250 History says otherwise. If prices go up, politicians blame the party in power, no matter which party. If prices go down, they claim ownership even if their no longer majority.
Hey! I live in peru and I actually make that cut when we don’t have brisket available, it’s really good and cheaper here. We usually use it for grilling
For those who live in SE Florida (Broward and Miami Dade Counties), we have a large Argentinian and Uruguayan population. There are a number of meat and grocery stores that sell these cuts from cattle raised on the Pampas of both countries. They even import their preferred wood que bracho. Vacio has long been a favorite of mine, but cooking it low and slow is definitely something I would try on a future smoke.
Wow! whoever can get their hands on a vacío in the USA try to do it! you don't have to smoke it slow and low, the muscle is not nearly as hard as in brisket, so you can grill it at a medium temperature. That cut may take 2-3 hours (4 hrs if you take it in the lower side of temp). It's really juicy!
thnx for provideing a link for where to get it from............... 2-3 weeks for it to ship per the site. I ordered one to try as I have a Graduation party coming up so this should be great for feeding everyone.
I just smoked this cut last night for Thanksgiving. This is the best "brisket" I've ever had. The meat literally fell apart. I couldn't even cut it. Great job on the video. Porter Road came through on the cut.
I’m a missionary in Asunción, Paraguay. When we came here, I couldn’t find brisket, so I started smoking vacío. Everybody loved it. You can find it in every corner market, or 24 hour convenience store! Although I’ve never found one here half the size of the one you just smoked! I’m smoking one right now for a Fourth of July party tomorrow!
I Have my Porter Road vacio on the Webber Kettle with a Santa Maria attachment from Gabby’s Grills right now. Thanks for helping make this available. It looks amazing.
A lot like watching a Ferrari car review. Wonderfully interesting and informative, but I know I'll probably never get to drive one. You do make it look amazing!!
Love the videos man! I've learned a lot from your videos and other channels. If I could have you opinion, I have a chargriller "smokin' champ". Thinking of using an old barrel to cut into a baffle most of the length of the cooking chamber and moving the smoke stack from the "cold" side of the chamber to the firebox side of the chamber, hoping the smoke would move in an "S" direction. Think this would be a good idea?
Totally. It only makes sense if it makes sense for you. A creekstone prime brisket of the same size is $185. The cattle Porter road does not select from the herds they use get sent to creekstone. Are meat prices too high? For sure. Then again I don’t think I’ll ever buy creekstone prime briskets for $2.99/lb again. Those were the days
Ok, so watched the video, got my Vacio and trying to get the timing right. You mention at 7 hours it was close to maybe wrapping. Then it was wrapped and held in the warming oven. I have the meat (mine is 16.5lbs), the holding oven and the time. Should I plan this like at 20lb brisket and target about 15H before rest and a 8 to 10 hour rest? It was a big piece of meat and a big time investment. Just don't want to get the basic timing wrong.
As an argentine I approve of this cook, but like you said, we don't smoke it. We grill it (asado) or even in the oven. Hey, if you are ever near Abilene, tx, cook one for me. I am curious about how a taste smoke instead of grill. BTW, I love your knowledge. I wish I could smoke like you. If you ever have classes, let me know.
I have a Vacio from Porter Road headed my direction. Thank you for the link, the discount, and the video. I can't wait to try it. I do have couple questions before I smoke it. 1) You said the meat is made up of 3 muscle groups. With fat on both sides, how do you tell the direction of the grain so that you can cut it correctly after it's done? 2) Related to the 1st question, I am doubting this will fit on my inexpensive electric smoker without cutting in half. Do you have any suggestions on where to cut? 3) What's your opinion on freezing whole raw brisket? I have a choice in the freezer now, Vacio on the way, and Costco has a great sale on Prime.
Tapabarriga is the name in Chile and other places in southamerica. I've tried and its fantastic. There's another one that it's awesome too: Tapa de bife o Plateada. Should try.
Kinda cool you’ve been doing unique cuts lately. Which kinda got me thinking, I don’t think I’ve ever seen you do beef cheeks before. They’re traditionally used in authentic barbacoa. But cooked like traditional BBQ they’re just as fantastic. I did some for the first time not too long ago. Followed a smoke and confit method that turned out absolutely fantastic. If you’re showing off different and unique meats, I’d love to see you do cheeks in one of your videos at some point.
That looks insanely good! I did look it up on Porter Road and have to say the meat there looks amazing, but it ain't cheap! Smoking used to be what we did with cheap cuts, but I think those days are long gone. That said, I do take issue with what you said about brisket only being used for smoking as it has long been the traditional cut for pot roast in my family and I love a good corned beef brisket or (if I can lump the two together) pastrami or Montreal Smoked meat.
@MadScientistBBQ. I have a 24” diameter pipe at 8 foot long. Wanted to see what your thoughts are on the best design to make an offset smoker. What dimensions would you make the firebox and cooking chamber
@@insideouskraken3424 good to hear. I just have a Weber kettle right now but once I have a smoker or pellet grill I’m gonna try and celebrate by smoking one of these. Will be fun
That looks delicious. There seem to be a number of Argentinian beef cuts that are not used in the US that are delicious. This piece of meat is totally self-basting. At $215 it's a big purchase for the non-enthusiast, but it is a large cut and may be better value than brisket - I haven't done the math yet.
Best steaks in the world are Vacio. And we in the USA grind it up into hamburger... Interesting about smoking it, but try it as a steak. Looks like it would be the toughest piece of meat, but it's so tender and good. I'm glad I can get it in Chicago, and is my go to steak.
Howdy old friend. My God that looked amazing. I haven’t had a good piece of meat since you guys moved. You truly are a captain of your industry. Congrats and continue success. Geoff
I don't know if I missed it because I haven't see all of your videos. But I sous vided an eye of round last week and I think it would make an excellent bbq meat. You should test it if you haven't
I was wondering the same. With that many muscles …. Did you eventually separate the three muscles or are the tender enough cooked this way that it doesn’t matter.
I ordered a vacio from Porter Road based on this video; I cooked it the same way that Jeremy did, except I used my Recteq pellet grill, and I kept it warm for 26 hours in 145-degree sous vide. I didn't expect mine to be half as good as Jeremy's, based on how my briskets compare to his 😆, but on the contrary it looked nearly identical. VERY juicy, and VERY tender! It was a lot of fun to try, and I'm happy that I did it. I also ordered a couple of beef bellies at the same time to minimize the shipping expense, so those are coming up next . . . . Thanks for the inspiration, Jeremy!
Fantastic video, you never mentioned a price on something like that. I have a big family and well let’s just say big bbq is right up our alley. And did you build a barbecue hut?? When did this happen? I love your videos and refer to them often. Nice work, cheers 🍻
The whole point of brisket and all the effort of its cooking process is taking an otherwise almost inedibly chewy cut and make it palatable. Skirt meat is fine with just a marinade and grilling (ie carne asada). While it's true that cooking it like brisket might end up better than brisket, it's possible to make it delicious without nearly so much work.
That is called a beef rib cap roast or a rib plate roast it is mostly used in making ground beef and you can get meat for stir fry and fajitas and you can make some old timey beef jerky just to name a few just saying 😎..
This is the most exciting video you've produced in a while. DAMN! That cut looked phenomenal. Gonna have to talk to my local butcher getting this cut, and throwing it on the Dumpster... ....Surprised you didn't trim off that silver skin.
question....probably have more but why up the temp? vs just cooking at 225 the entire time. Hope you see this and answer. or someone else that knows answers. Loving the channel Because of you I can cook a brisket that is to die for. though now i get ask to make it for others. LOL
I have an Old Country Pecos that I cannot get to regulate here at 4500 feet in New Mexico. I had no trouble when I was using one in Texas at 1300 feet. I have resorted to using a Traeger. What am I doing wrong?
Guys... brisket is THE OG smoked meat. I rarely hear it mentionned, but here in Montreal it's all about the smoked meat. That's basically the only meat we used to smome for ages and then put it in a bread with mustard and a pickle 😂
I get the price but I think we could look at it as an experience in in of itself. Get yourself a few buddies, split the cost and at 14-15lbs should be enough to enjoy as a group. Definitely will try this in the summer 🔥
Thanks for what you do and I enjoy the videos. Here in Miami you can easily find “vacio” but I don’t think it’s that big a chunk of meat, but what do I know I’m usually holding the beer and not cooking.
When I dont do brisket im still a big fan of getting the biggest chuck roast I can find for $25-$28 and smoking it like a brisket. Cant justify $200+ for a slice of meat. Thats almost half our monthly food budget for my family of 4 😂 That video you did on the chuck was a game changer for me, sometimes its good to do a pot roast but I mostly like smoking them after that video
My guess is this will start showing up in Texas then resturants then the competition circuit. I bet it is also super exspensive and will only go up as it becomes more popular.
I live in Thailand. I have a problem buying brisket that isn't 8lbs of fat and 1lb of meat! Now you introduce an unknown cut from Argentina that is better but unavailable. THANKS!
I have an off-topic question for you, I live at high altitudes, 6,000 feet around there. I'm having trouble with the meat getting dry, I have a been doing research and people have been saying drop the temp from let's say 225 to around 200 and it'll take longer. And I have other people telling me to do it at a hotter and faster cook. What do you suggest?
Not sure if you've done this yet, but would love to see an experiment on the longest time you can safely "hold" a brisket for. I considered doing a 20hr hold during Thanksgiving last year but didn't want to risk it 😬
@Madscientistbbq Hey Jeremy, you ever done a whole rump cap like a brisket? I can get em at my local grocery for $75 at the moment. Any ideas how it might turn out?
Great video as always sir. Can I make a request, can u get a Ninja wood fire grill & make some videos for it. I’d like to see you maximise what it can do so I can do the same 😇
I always wait for you to turn to the left after the taste. That’s how I know it’s amazing! I can’t wait to find a butcher who will do this for me. Cheers.
Seems like each "bite" you took was from a separate muscle. The last one was "like from a brisket lean, but 2x jucier". Which muscle was that? The skirt perhaps? MAYBE consider getting a skirt (or bavette) and smoking it "like a brisket". Smaller, cheaper, maybe more available as well?
For those of you asking about the smoker I'm using, it's my new design the Solution Offset. Built in Texas, 1/4" steel, $2499. Click this link and you will find videos and info about it which has now been unlocked from my Patreon (NO sign up or fee required to view): www.patreon.com/collection/437394?view=expanded If you're interested in placing an order, text the word "Solution" to 573-255-4275.
Bummer,I went to order 1 and it first showed your discount,the they said I couldnt get it at this time lol,and it wouldnt take the text code either.Think its because im already subscribed,spent $430 last week and smoked a whole chicken I got on the Yoder tonight,tasted great.
still ordered 1 anywhay,I like all there dry aged,and pichanna is probably favorite.Have 4 grills to chose from,so the deck is always smoking.
How does the price of this cut compare to brisket?
Post Cook Analysis Juicy/Juice Counter: 16
You used to talk about always running your stacks wide open and controlling through the box door and splits added... why put the damper on the Solution?
Hey Mad, thanks for your work, I've enjoyed your videos for years. I live in Argentina and the classic grill here is "costillar" beef ribs and "vacio", a little salt in grains or "salmuera" brine (water and 10% salt, garlic, rosemary, oregano, bay leaf; everything inside a bottle and you throw it to the meat) roasted over direct heat with coal between 2-4 hours. Thanks to your videos and those of Chud's, I made my own smoker and I cook them American style too.
Greetings from Argentina, Javier.
Check out (locos x el asado) im pretty sure Jeremy got this idea these guysI’m telling about are from your home land
T Minus 1 week til Guga gets a hold of this
😂 Guga has cooked everything at this point I’m sure
Hopefully Guga isn't using that terrible electric smoker in his other BBQ videos where there is zero bark. Some of his BBQ looked straight up gross.
And it's already dry aged for a month
@@cup_and_cone he was using a camp chef vertical pellet smoker in the past.
😂😂😂
Hey Jeremy, love the videos!
When I watch brisket videos it seems like the rest period is often overlooked. Any chance you could do a video comparing no rest/short rest/long rest and some of the different options for commercial, or home cook resting methods?
Jeremy, at the risk of affecting your standing in the brisket community, this cut of meat is what a brisket wishes it was. Unlike the brisket, it is blessed by fat on the top, bottom, and in the middle. It's like a BigMac where the bread is replaced by fat! And because we know that fat is flavor, the result speaks for itself. Thank you for expanding your horizons, both culinary and culturally, and hence expanding our horizons. You have done us all a great service by having the courage to go outside the box and show the world's food to the world. And God bless Porter Road for carving up a special order that will hopefully catch on.
Brisket is overrated
It is pain in ass to make, but I don’t really get difference to any other beef cut
@user-ti2hr8iy6i brisket is easy. Trim, brine, season, smoke. I put mine on and go to sleep. HEB has good brisket for the $.
@user-ti2hr8iy6i my cheat is to smoke it 4-6 hrs then wrap and take it home in the oven
@@SafeEffective-ls2pl Once you wrap, your heat source is just an oven, no matter where the heat comes from. You are not cheating by using the oven after the wrap. You are saving wood and also getting a perfectly controlled temperature for the post-wrap stage.
@commishg i dont think anybody would argue about your comparison of brisket with vacio. The reason Jeremy is cooking it they way he is cooking it is because brisket is generally a tough and dry cut that needs the low and slow cooking to reach its potential. I don't know was a bevet? is but flank and skirt steaks are delicious when simply grilled over coals so i assuem a vacio would be also. Using a BBQ method on it is probably over complicating it, but gotta do something different to make this video interesting.
My inner Gordon Ramsay was yelling at you 🗣📢STOP SQUEEZING THE MEAT!!!!
YA DONUT!
@@gdamanis cheeseburger
@@bbqbeer1883 I was completing the Gordon Ramsay quote. 🤣
this
I don't subscribe to all the conspiracies regarding the prices of meat in general, beef in specific... But, the cost of beef has dramatically reduced how much we purchase lately and I doubt I'll ever buy a whole brisket again. Can't justify the cost.
For that matter, it's like the 70's all over again. As a kid growing up, we went out for dinner maybe once a month or even two. We're back to that again.
How we vote matters!
@@keithdr_baldy5250 History says otherwise. If prices go up, politicians blame the party in power, no matter which party. If prices go down, they claim ownership even if their no longer majority.
VACIO
$215
14.5-15.5 LBS
Hey! I live in peru and I actually make that cut when we don’t have brisket available, it’s really good and cheaper here. We usually use it for grilling
For those who live in SE Florida (Broward and Miami Dade Counties), we have a large Argentinian and Uruguayan population. There are a number of meat and grocery stores that sell these cuts from cattle raised on the Pampas of both countries. They even import their preferred wood que bracho. Vacio has long been a favorite of mine, but cooking it low and slow is definitely something I would try on a future smoke.
Wow! whoever can get their hands on a vacío in the USA try to do it! you don't have to smoke it slow and low, the muscle is not nearly as hard as in brisket, so you can grill it at a medium temperature. That cut may take 2-3 hours (4 hrs if you take it in the lower side of temp). It's really juicy!
Depending on the size, you can get away with an hour cook. Just put it on the grill medium heat fat down and don't touch it till serving it.
thnx for provideing a link for where to get it from............... 2-3 weeks for it to ship per the site. I ordered one to try as I have a Graduation party coming up so this should be great for feeding everyone.
Please forgive my ignorance, but how should we substitute a warmer? The oven on its lowest setting?
I just smoked this cut last night for Thanksgiving. This is the best "brisket" I've ever had. The meat literally fell apart. I couldn't even cut it. Great job on the video. Porter Road came through on the cut.
I’m a missionary in Asunción, Paraguay. When we came here, I couldn’t find brisket, so I started smoking vacío. Everybody loved it. You can find it in every corner market, or 24 hour convenience store! Although I’ve never found one here half the size of the one you just smoked! I’m smoking one right now for a Fourth of July party tomorrow!
Oh the anxiety of watching Jeremy squeeze all that juice out over and over and over!
I know. I'm thinking: 'Stop squeezing the juices out of that meat!!!'
Thank you! I want to watch the video to learn about this cut of meat and how to prepare and cut it, not how to wring it out like a washcloth lol!
I Have my Porter Road vacio on the Webber Kettle with a Santa Maria attachment from Gabby’s Grills right now. Thanks for helping make this available. It looks amazing.
Open grill with charcoal is the way to go. Throw some Argentinian sausages to eat while you wait for the vacío. Enjoy!!
I live in Mexico City and when I go to Argentine restaurants I usually order the vacío. Is one of my favorite cuts and is not expensive.
Any Recommendations for using a pellet grill to cook this meat?
A lot like watching a Ferrari car review. Wonderfully interesting and informative, but I know I'll probably never get to drive one. You do make it look amazing!!
Just go to a local butcher and order a cut
Love the videos man! I've learned a lot from your videos and other channels. If I could have you opinion, I have a chargriller "smokin' champ". Thinking of using an old barrel to cut into a baffle most of the length of the cooking chamber and moving the smoke stack from the "cold" side of the chamber to the firebox side of the chamber, hoping the smoke would move in an "S" direction. Think this would be a good idea?
This is the reason I started watching your channel years ago. Would love to try this some day but things are tight right now.
"Hello, Porter Road speaking, how may I help you?"
"Yes, I'd like to order 50 vacios."
"Oh wow, TERRIFIC! What's your name?"
"Guga..."
Don't think Guga would 'betray' Emilio but I can see him ordering a bunch of this ones for experiments.
That would be over $10k.
@@PatrickSandy78 Yes
@@PatrickSandy78 Guga is loaded lmao
I’m sure it’s great but it’s not $200 plus worth it to me
Looks great but at $215 for the cut it's hard to justify the purchase over just a brisket.
Yeah, if it's basically double (or more) the price of a brisket, then why would I deviate from brisket?
Agreed. Brisket prices have gotten stupid too though. Waiting for some acceptable sale prices myself.
Inside and outside skirt is priced sinilar to ribeye and loin strip cause they are that good.
Totally. It only makes sense if it makes sense for you. A creekstone prime brisket of the same size is $185. The cattle Porter road does not select from the herds they use get sent to creekstone. Are meat prices too high? For sure. Then again I don’t think I’ll ever buy creekstone prime briskets for $2.99/lb again. Those were the days
@@MadScientistBBQ
RUclipsrs teaching everybody how to cook brisket well definitely didn't make prices go down
What temp would you cook this cut of meat to if you were cooking over open fire?
Ok, so watched the video, got my Vacio and trying to get the timing right. You mention at 7 hours it was close to maybe wrapping. Then it was wrapped and held in the warming oven. I have the meat (mine is 16.5lbs), the holding oven and the time. Should I plan this like at 20lb brisket and target about 15H before rest and a 8 to 10 hour rest? It was a big piece of meat and a big time investment. Just don't want to get the basic timing wrong.
I ordered one! Your videos are awesome, and thank you for sharing something new!
Great result!.... I've been cooking vacio just like this for a couple of decades now, it's significantly cheaper than brisket here in Australia.
As an argentine I approve of this cook, but like you said, we don't smoke it. We grill it (asado) or even in the oven. Hey, if you are ever near Abilene, tx, cook one for me. I am curious about how a taste smoke instead of grill.
BTW, I love your knowledge. I wish I could smoke like you. If you ever have classes, let me know.
I have a Vacio from Porter Road headed my direction. Thank you for the link, the discount, and the video. I can't wait to try it. I do have couple questions before I smoke it. 1) You said the meat is made up of 3 muscle groups. With fat on both sides, how do you tell the direction of the grain so that you can cut it correctly after it's done? 2) Related to the 1st question, I am doubting this will fit on my inexpensive electric smoker without cutting in half. Do you have any suggestions on where to cut? 3) What's your opinion on freezing whole raw brisket? I have a choice in the freezer now, Vacio on the way, and Costco has a great sale on Prime.
Tapabarriga is the name in Chile and other places in southamerica. I've tried and its fantastic. There's another one that it's awesome too: Tapa de bife o Plateada. Should try.
Kinda cool you’ve been doing unique cuts lately. Which kinda got me thinking, I don’t think I’ve ever seen you do beef cheeks before.
They’re traditionally used in authentic barbacoa. But cooked like traditional BBQ they’re just as fantastic.
I did some for the first time not too long ago. Followed a smoke and confit method that turned out absolutely fantastic.
If you’re showing off different and unique meats, I’d love to see you do cheeks in one of your videos at some point.
That looks insanely good! I did look it up on Porter Road and have to say the meat there looks amazing, but it ain't cheap! Smoking used to be what we did with cheap cuts, but I think those days are long gone. That said, I do take issue with what you said about brisket only being used for smoking as it has long been the traditional cut for pot roast in my family and I love a good corned beef brisket or (if I can lump the two together) pastrami or Montreal Smoked meat.
Commented on this when u posted. I'm finally doing it. Just ordered this from Porter road. So excited.
Doing this for Thanksgiving instead of SRF or Creekstone brisket! Super excited because I'll be putting on the PBX. Thanks for your videos!
@MadScientistBBQ. I have a 24” diameter pipe at 8 foot long. Wanted to see what your thoughts are on the best design to make an offset smoker. What dimensions would you make the firebox and cooking chamber
Doing my first vacio tomorrow on a Traeger using Knotty Wood's Plumond pellets, a 50-50 mix of plum and almond pellets. Really looking forward to it.
Did u order it from Porter Road? How’d it turn out?
@peterm707
Yes, and it was INCREDIBLE!!!!
@@insideouskraken3424 good to hear. I just have a Weber kettle right now but once I have a smoker or pellet grill I’m gonna try and celebrate by smoking one of these. Will be fun
That looks delicious. There seem to be a number of Argentinian beef cuts that are not used in the US that are delicious. This piece of meat is totally self-basting. At $215 it's a big purchase for the non-enthusiast, but it is a large cut and may be better value than brisket - I haven't done the math yet.
Sweet video brotha, gonna have to give that vacio a try. What type of warmer was that that u got the vacio out of?
I watched this the day he posted it. This is the most unique bbq video I’ve seen in a very long time. I’m going to try and find this cut.
I have been looking at this cut for some time have not tried but will try very well done again thanks 👍 and well done God Bless
Great job Jeramy. Thanks for everything you do for us.
Thanks!
I value your hard work on this video and encourage you to keep pushing forward.
Best steaks in the world are Vacio. And we in the USA grind it up into hamburger... Interesting about smoking it, but try it as a steak. Looks like it would be the toughest piece of meat, but it's so tender and good. I'm glad I can get it in Chicago, and is my go to steak.
Great video! I wonder what the price comparison was vs brisket.
Howdy old friend. My God that looked amazing. I haven’t had a good piece of meat since you guys moved. You truly are a captain of your industry. Congrats and continue success. Geoff
Worth the prices increase over brisket?
Im curious what temp you ended up at and about how long it took to get there...
Effing nice job tho bro...looks amazing!
I thought for sure that when you did the first temp check you'd rotate it 180 degrees, or possibly put some foil on the 130 degree thin part.
At point 8:38 I'm sitting here drinking my morning coffee and now I'm really hungry. That looks soo good. Cheers
I don't know if I missed it because I haven't see all of your videos. But I sous vided an eye of round last week and I think it would make an excellent bbq meat. You should test it if you haven't
Would putting the thicker part of the cut closer to the fire make the temps more consistent across the entire piece?
Looks phenomenal, bet it tastes amazing. For $210 bucks though I think I'll stick to the high rising cost of brisket which is still half the price.
Yeah. Definitely not knocking it but as a journeyman smoker, with a limited budget, I couldn't take the risk messing something that expensive up😅
9:22 is that a big line of gristle running though it? Has it become tender or nah?
Very interesting.
How many different directions did you have to cut the meat on order to cut across the grain?
All the best.
JT
I was wondering the same. With that many muscles …. Did you eventually separate the three muscles or are the tender enough cooked this way that it doesn’t matter.
What is the price per pound for this compared to a porter road brisket?
This was the most enticing cut I've seen you cook. What is the comparative cost (whole brisket - vacio) per pound?
got mine yesterday, gonna try it this weekend😊
That was a very good idea for a video, thinking outside of the box. Camera work and editing is great, good job Erica. Cheers guys 🎉
Thanks @joshandbabe !
I ordered a vacio from Porter Road based on this video; I cooked it the same way that Jeremy did, except I used my Recteq pellet grill, and I kept it warm for 26 hours in 145-degree sous vide. I didn't expect mine to be half as good as Jeremy's, based on how my briskets compare to his 😆, but on the contrary it looked nearly identical. VERY juicy, and VERY tender! It was a lot of fun to try, and I'm happy that I did it. I also ordered a couple of beef bellies at the same time to minimize the shipping expense, so those are coming up next . . . .
Thanks for the inspiration, Jeremy!
I'm throwing one on the Bull tonight. How long did it take roughly and temp? It's for tomorrow. Expecting to eat at 2 or 3pm. Figure a 3ish hour rest.
@@MrTmoney83, I don't remember exactly, sorry . . . but it was roughly the same as a brisket.
@@MrTmoney83 hey! how was the vacio afterall?
@DruidVorse it was good but won't be purchasing again. Think might be better cooked open flame. It is as juicy as it looks tho
>be me
>watching this video at 5am while smoking brisket
What an amazing breakfast!!! Keep up the great videos, greetings from Canada.
Fantastic video, you never mentioned a price on something like that. I have a big family and well let’s just say big bbq is right up our alley. And did you build a barbecue hut?? When did this happen? I love your videos and refer to them often. Nice work, cheers 🍻
It's $215 for 14.5 to 15.5 lbs or about $14/lb.
Awesome thank you. Not a bad price for that cut
The whole point of brisket and all the effort of its cooking process is taking an otherwise almost inedibly chewy cut and make it palatable. Skirt meat is fine with just a marinade and grilling (ie carne asada). While it's true that cooking it like brisket might end up better than brisket, it's possible to make it delicious without nearly so much work.
That is called a beef rib cap roast or a rib plate roast it is mostly used in making ground beef and you can get meat for stir fry and fajitas and you can make some old timey beef jerky just to name a few just saying 😎..
Very nice. So did you pull it at 200°?
This is the most exciting video you've produced in a while. DAMN! That cut looked phenomenal. Gonna have to talk to my local butcher getting this cut, and throwing it on the Dumpster...
....Surprised you didn't trim off that silver skin.
Thanks for continuing to perfect the cooking process Jeremy - I'm taking notes! - Cheers!
question....probably have more but why up the temp? vs just cooking at 225 the entire time. Hope you see this and answer. or someone else that knows answers. Loving the channel Because of you I can cook a brisket that is to die for. though now i get ask to make it for others. LOL
Mexico loves this cut mainly seen in Mexican cattle ranches.
You are a Pioneer! Very cool you were able to create a new buying category for this type of cut. Fun!
I have an Old Country Pecos that I cannot get to regulate here at 4500 feet in New Mexico. I had no trouble when I was using one in Texas at 1300 feet. I have resorted to using a Traeger. What am I doing wrong?
Ordered up. Excited to throw it on the Franklin.
I just ordered one. You made it look to good so I have to try it myself.
Is that a Franklin pit?
Great video on this Vacio Cut, Jeremy! You ought to do one Asado Style for comparison!👍👍👍🤠🤠🤠
Guys... brisket is THE OG smoked meat. I rarely hear it mentionned, but here in Montreal it's all about the smoked meat. That's basically the only meat we used to smome for ages and then put it in a bread with mustard and a pickle 😂
How about a Chuck Roll? I think Chuck has more flavor than brisket so why not do a long slow cook like it was a brisket and see how it tastes?
I get the price but I think we could look at it as an experience in in of itself. Get yourself a few buddies, split the cost and at 14-15lbs should be enough to enjoy as a group. Definitely will try this in the summer 🔥
Received my Vacio from Porter Road yesterday... Woo Hoo!!
Thanks for what you do and I enjoy the videos. Here in Miami you can easily find “vacio” but I don’t think it’s that big a chunk of meat, but what do I know I’m usually holding the beer and not cooking.
If it is not a cut typical in the US, what is done with it? Is it ground for Hamburger?
It’s sold as multiple smaller cuts instead of one big cut.
LOL You know the food is good when he leans to his left after the bite. Keep up the 🔥! Always great content on this channel
When I dont do brisket im still a big fan of getting the biggest chuck roast I can find for $25-$28 and smoking it like a brisket. Cant justify $200+ for a slice of meat. Thats almost half our monthly food budget for my family of 4 😂
That video you did on the chuck was a game changer for me, sometimes its good to do a pot roast but I mostly like smoking them after that video
New drinking game: take a shot every time he says there's fat on top and the bottom
Okay im curious if its a specialty cut here that means its typically in a different common cut. Which cut would that be?
Looks like the best fajitas I’ve ever seen smoked
My guess is this will start showing up in Texas then resturants then the competition circuit. I bet it is also super exspensive and will only go up as it becomes more popular.
I live in Thailand. I have a problem buying brisket that isn't 8lbs of fat and 1lb of meat! Now you introduce an unknown cut from Argentina that is better but unavailable.
THANKS!
I have an off-topic question for you, I live at high altitudes, 6,000 feet around there. I'm having trouble with the meat getting dry, I have a been doing research and people have been saying drop the temp from let's say 225 to around 200 and it'll take longer. And I have other people telling me to do it at a hotter and faster cook. What do you suggest?
In all likelihood, hotter and faster and wrapping sooner will fix your problems
Is it prime?
Ordered one, looking forward to giving it a go!
How much did it run?
Not sure if you've done this yet, but would love to see an experiment on the longest time you can safely "hold" a brisket for. I considered doing a 20hr hold during Thanksgiving last year but didn't want to risk it 😬
What is the cost per pound? Also, it seems the layers of fat naturally separate the cuts. I’d use those layers to guide my knife in the initial cut.
Just curious, I know you mention putting it in the warmer. How long was the rest on this? Was it on par with resting a brisket, ie: 8ish hours?
@Madscientistbbq Hey Jeremy, you ever done a whole rump cap like a brisket? I can get em at my local grocery for $75 at the moment. Any ideas how it might turn out?
Great video as always sir. Can I make a request, can u get a Ninja wood fire grill & make some videos for it. I’d like to see you maximise what it can do so I can do the same 😇
How much was it with shipping?
I always wait for you to turn to the left after the taste. That’s how I know it’s amazing!
I can’t wait to find a butcher who will do this for me. Cheers.
Seems like each "bite" you took was from a separate muscle. The last one was "like from a brisket lean, but 2x jucier". Which muscle was that? The skirt perhaps? MAYBE consider getting a skirt (or bavette) and smoking it "like a brisket". Smaller, cheaper, maybe more available as well?