If you haven't seen them yet, watch the Filet Mignon Battle: ruclips.net/video/5fqJ1ZXC1K8/видео.html, the Ribeye Battle: ruclips.net/video/rFAHXtmRloA/видео.html and the NY Strip Battle: ruclips.net/video/5roeOPHskX0/видео.html
Good video. Just finished my first Wagyu brisket (Costco). I made a number of mistakes in the cook, but it still turned out to be the best brisket I've yet smoked. SO moist and flavorful, even though the temps rose above where I usually pull a brisket off - but I was going by feel more than temp. Rested it for four hours. Flat and point were spectacular. The long wrapped rest softened up the bark a bit - but I was concerned about dryness with the higher than I'm used to temps. Not sure if I really needed to rest that long. Family and neighbors agreed that it was my best yet. At the very least, the Wagyu marbling makes it a FAR more forgiving brisket than even a very nice prime brisket. And the leftovers remain moist (still have the desired "pull" to the slices too). My 12 pound Wagyu was about $120. Worth double the price? It all depends on how much forgiveness you're willing to pay for.
Wonderful! Yeah cooking Wagyu definitely yields a consistently more forgiving (and moist) result. Check this one out about the rest though - it might surprise you! ruclips.net/video/TqePmfz7gSg/видео.html
I could understand from the looks that wagyu was gonna be better. Beautiful marbling! I think in NL, really good quality wagyu is way more expensive (220 Euros per kilo) compared to other prime cuts! Excellent video, loved how you ate those slices like candy 😊
Hey Hungry Man! It's not unusual to pay that much (220 Euros/K = about $100/lb) here in the US for Japanese A5 Wagyu. The products I use most of the time are "American Wagyu" which is a hybrid between a Japanese Wagyu and an American Angus Cow, and that sells for about 1/2 the price. And it's an amazing cut! Thanks for watching and all of the support!
great tips. I've never seen anyone wrap them in a towel but we spend all this time cooking low and slow it makes total sense to bring it back to temp low and slow.
I truly enjoyed this video.The music you play while cutting the brisket is GradeA "FOOD PORN" music. Appreciate the pro tips throughout the video. They really help out.
Great Cook off. Yeah wagyu is better but I'd have to agree with thomas to a certain extent, the point is always so tender that a more expensive cut wont matter to me. But yeah Id always choose wagyu if I could afford it. Great thorough video!
Thomas will be glad to hear he’s got a supporter! I guess if I could find a place that would sell me USDA prime points only for $3.49/lb I would buy them by the palette! Thanks as always for your support!
Nothing better than waking up to the smell of brisket on a Saturday morning 🤣 they both look amazing delicious, I would also pay the extra money when doing a big piece of meat like a brisket because it’s something that you don’t cook it all the time and when you do you definitely want the better quality meat. Thanks for another awesome video buddy, like always I’m giving you 2 👍👍 ups again.
Thanks Boricua! I agree - it’s almost like a different product it’s so much better. It’s a little pricey for an every day dinner but still at about $10/lb it’s less than you would pay for a decent steak. Thanks for watching - and for the extra special double thumb!
Haha well it's a good thing young Thomas has access to a smoker to make this for you now! Thanks for being on the show - let's have you two back again soon!
I think everyone needs to make a mental note that this video was made 3 years ago, and Costco’s brisket has taken a dive off the cliff since then. It might depend where you’re from in the US but Costco doesn’t even have Prime briskets anymore. So SRF it’s really no comparison
Another excellent video! Thanks for all the effort! Questions: 1). Do you orient the point or the flat towards the smoke box (and does it matter)? 2). Are there any special considerations if one is cooking on a BGE (I.e. you don’t own an offset smoker)?
Thanks, Chris! In smokers like Yoda the hottest part of the barrel is next to the smokestack as the hot air is accelerating into the smaller exit pipe. On your BGE the hottest spot is in the back right in front of the hinge. So for you the point should always be in the back. Make sense?
Well- where I am (Australia) a full blood MB9+ wagyu brisket (equivalent in quality to SRF gold) is 28 AUD per kg or 8.6 USD per pound. A5 wagyu is also half the price of anywhere else. The funny thing is the wagyu is only 50% more expensive than a normal brisket!
interesting...If only I could get a SRF Wagu Brisket, LOL. I have a suggestion as opposed to wrapping in a towel and putting briskets in coolers try putting them in a foil pan and allowing them to cool on the counter with the foil or paper tented for an hour. To me when you put any meat in a cooler you are continuing to cook it PAST the tenderness point and tent to overcook things.
I had never heard of wagyu until I saw a video Sauce Stache did a few months ago, on his channel. It isn’t sold where I live. What is the difference and why are they called different things? They look pretty similar.
Hi Yeti! I heard Samoyed's love Wagyu Beef! Wagyu is the Japanese name for a Japanese cow - so technically it just means "Japanese Beef". But there's more to it - these cows are raised to meticulous standards, and these bloodlines produce the best marbling (intramuscular fat) available for beef. That makes it the most delicious beef you can buy. Choice is good, Prime is better - but Wagyu is the best. Also if you'd like to try some, I have two incredible partners that will ship it to you: Meat N' Bone (emv4.me/MeatNBone) and Snake River Farms (emv4.me/SRF). I hope this helps! -Al
You're absolutely right, Robert! I'm working on an experiment injecting home-made Wagyu tallow into the cheapest brisket I can find. Keep your eyes peeled!
If you haven't seen them yet, watch the Filet Mignon Battle: ruclips.net/video/5fqJ1ZXC1K8/видео.html, the Ribeye Battle: ruclips.net/video/rFAHXtmRloA/видео.html and the NY Strip Battle: ruclips.net/video/5roeOPHskX0/видео.html
Love that you used multiple tasters without telling them which was which!
Thanks Dustin!
Good video.
Just finished my first Wagyu brisket (Costco). I made a number of mistakes in the cook, but it still turned out to be the best brisket I've yet smoked. SO moist and flavorful, even though the temps rose above where I usually pull a brisket off - but I was going by feel more than temp. Rested it for four hours. Flat and point were spectacular. The long wrapped rest softened up the bark a bit - but I was concerned about dryness with the higher than I'm used to temps. Not sure if I really needed to rest that long.
Family and neighbors agreed that it was my best yet. At the very least, the Wagyu marbling makes it a FAR more forgiving brisket than even a very nice prime brisket. And the leftovers remain moist (still have the desired "pull" to the slices too).
My 12 pound Wagyu was about $120. Worth double the price? It all depends on how much forgiveness you're willing to pay for.
Wonderful! Yeah cooking Wagyu definitely yields a consistently more forgiving (and moist) result. Check this one out about the rest though - it might surprise you! ruclips.net/video/TqePmfz7gSg/видео.html
I could understand from the looks that wagyu was gonna be better. Beautiful marbling!
I think in NL, really good quality wagyu is way more expensive (220 Euros per kilo) compared to other prime cuts!
Excellent video, loved how you ate those slices like candy 😊
Hey Hungry Man! It's not unusual to pay that much (220 Euros/K = about $100/lb) here in the US for Japanese A5 Wagyu. The products I use most of the time are "American Wagyu" which is a hybrid between a Japanese Wagyu and an American Angus Cow, and that sells for about 1/2 the price. And it's an amazing cut! Thanks for watching and all of the support!
It’s nice to see the youth take an interest in BBQ! I was running that pit at 16 LOL. Love the channel! Keep it up!!
Thanks Benjamin! I love that you were developing skills so young! Thanks for taking the time to watch and share!
great tips. I've never seen anyone wrap them in a towel but we spend all this time cooking low and slow it makes total sense to bring it back to temp low and slow.
Thanks, Pat. There’s also the added advantage of having a brisket scented towel to put under your pillow!
I truly enjoyed this video.The music you play while cutting the brisket is GradeA "FOOD PORN" music. Appreciate the pro tips throughout the video. They really help out.
Haha that’s exactly what we call that segment!
Great Cook off. Yeah wagyu is better but I'd have to agree with thomas to a certain extent, the point is always so tender that a more expensive cut wont matter to me. But yeah Id always choose wagyu if I could afford it. Great thorough video!
Thomas will be glad to hear he’s got a supporter! I guess if I could find a place that would sell me USDA prime points only for $3.49/lb I would buy them by the palette! Thanks as always for your support!
Nothing better than waking up to the smell of brisket on a Saturday morning 🤣 they both look amazing delicious, I would also pay the extra money when doing a big piece of meat like a brisket because it’s something that you don’t cook it all the time and when you do you definitely want the better quality meat. Thanks for another awesome video buddy, like always I’m giving you 2 👍👍 ups again.
Thanks Boricua! I agree - it’s almost like a different product it’s so much better. It’s a little pricey for an every day dinner but still at about $10/lb it’s less than you would pay for a decent steak. Thanks for watching - and for the extra special double thumb!
I crave this everyday now 😭 the best meat I’ve ever had
Haha well it's a good thing young Thomas has access to a smoker to make this for you now! Thanks for being on the show - let's have you two back again soon!
Wise choice on the celery seed. Great video. Can’t wait for the tallow video.
Thanks, Kenneth! And stay tuned it’s almost here!
I think everyone needs to make a mental note that this video was made 3 years ago, and Costco’s brisket has taken a dive off the cliff since then. It might depend where you’re from in the US but Costco doesn’t even have Prime briskets anymore.
So SRF it’s really no comparison
@@workoutmusicvideos92 timely comment. You should watch my video from Friday!
ruclips.net/video/VROLNwBfrac/видео.html
Another excellent video! Thanks for all the effort! Questions:
1). Do you orient the point or the flat towards the smoke box (and does it matter)?
2). Are there any special considerations if one is cooking on a BGE (I.e. you don’t own an offset smoker)?
Thanks, Chris! In smokers like Yoda the hottest part of the barrel is next to the smokestack as the hot air is accelerating into the smaller exit pipe. On your BGE the hottest spot is in the back right in front of the hinge. So for you the point should always be in the back. Make sense?
Thanks for making the video.
You’re welcome! Thanks for watching it! -Al
12:10AM, and I’ve never been more hungry!
I guess I did my job then, eh? 🤠 Thanks for watching, Aaron!
19:32 is suspect AF!! Lol great Video
LOL nothing wrong with a little food porn :-) Thanks for watching Bert!
Well- where I am (Australia) a full blood MB9+ wagyu brisket (equivalent in quality to SRF gold) is 28 AUD per kg or 8.6 USD per pound. A5 wagyu is also half the price of anywhere else. The funny thing is the wagyu is only 50% more expensive than a normal brisket!
From texas and always use celery seed whoever said that would make it not texas is crazy
I think we all know a lot more nowadays about what true TX BBQ is - we all believed Aaron :-)
interesting...If only I could get a SRF Wagu Brisket, LOL. I have a suggestion as opposed to wrapping in a towel and putting briskets in coolers try putting them in a foil pan and allowing them to cool on the counter with the foil or paper tented for an hour. To me when you put any meat in a cooler you are continuing to cook it PAST the tenderness point and tent to overcook things.
Good idea. I should do a side by side resting battle video! Thanks Dash!
@@BehindTheFoodTV Sure thing!
Yummmmmm! I think I can convince Sam to smoke this week! That small brisket and some boneless short ribs.
Ohhhhh Yeaaaahhhh I see a juicy brisket in your future!
Snake River farms has the best briskets online hands down
Just ordered my first SRF Waygu Gold brisket. Can't wait to see how it compares to the choice and primes I've been using.
Amazing video .... mouth watering.... love each video
Thanks so much, Milton! And congrats on the big news!
This definitely give me more reason to finally pull the plug on a Wagyu brisket! Have you tried their gold?
Yea sir! And it’s delicious!
I had never heard of wagyu until I saw a video Sauce Stache did a few months ago, on his channel. It isn’t sold where I live. What is the difference and why are they called different things? They look pretty similar.
Hi Yeti! I heard Samoyed's love Wagyu Beef! Wagyu is the Japanese name for a Japanese cow - so technically it just means "Japanese Beef". But there's more to it - these cows are raised to meticulous standards, and these bloodlines produce the best marbling (intramuscular fat) available for beef. That makes it the most delicious beef you can buy. Choice is good, Prime is better - but Wagyu is the best. Also if you'd like to try some, I have two incredible partners that will ship it to you: Meat N' Bone (emv4.me/MeatNBone) and Snake River Farms (emv4.me/SRF). I hope this helps! -Al
@@BehindTheFoodTV Al, thank you!! It sure does help me out. I love prime rib and if this is even better, I’m all for it!
I’m doing a video in the next few weeks with a Prime Rib from Meat N’ Bone. Really amazing stuff! Thanks for watching!
@@BehindTheFoodTV can’t wait!
Franklin would consider fat side down an immortal sin
Franklin who? (j/k)
I was thinking that the whole time. But it's a pellet "smoker" so did expect much after seeing that.
Fantastic review….wagyu is always my pick, however, using wagyu tallow on prime or choice, is a world of difference!
You're absolutely right, Robert! I'm working on an experiment injecting home-made Wagyu tallow into the cheapest brisket I can find. Keep your eyes peeled!
Don't think I could ever justify $200 for brisket alone unless it was a wedding or something lol maybe some huge life event at least.
I don’t think you have to. With today’s modern techniques you can make a choice brisket delicious.
Poking through dry paper and saturated paper's completely different, just saying