Is this the SECRET to a more TENDER, FLAVORFUL, BRISKET?
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- Опубликовано: 9 сен 2023
- Get the VEVOR Ultrasonic Cleaner here:
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NEW SMOKE TRAILS BBQ RUB!
Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F
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Хобби
Get the VEVOR Ultrasonic Cleaner here:
US:15L Ultrasonic Cleaner: s.vevor.com/bfQuw9
Canada: 15L Ultrasonic Cleaner: s.vevor.com/bfQoQi
5% Off Discount Code: VEVORSALE5 ( available for all products )
#vevor
Quote of the year “let’s give it a taste…hopefully it doesn’t kill me”😂
Still alive!
ULTRASONIC NONDESTRUCTIVE TECHNICIAN HERE! When Soundwaves are imparted in different materials and travel through mediums, there is a mode conversion of the Soundwave frequency and wavelength. Because of the fact that an ultrasonic cleaner is omnidirectional, the Soundwave bombard against each other and create cavitation when breaks tissue down through fissuring the materials. Therefore, this makes salt more susceptible to being transferred through the meat and it also tenderizes the meat itself. It also makes rendering and deanturizing fat as well as collagen, much easier to do because there is much more surface area.
Great explanation! Thank you!
Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F
Still waiting on your rub! and a video explaining why you chose all the specific ingredients pls!
Just a few more weeks!
Great video as usual!
I saw a similar video a while back that prompted me to buy a Vevor ultrasonic cleaner. I went in another direction and used the Vevor like an ultrasonic sous vide. It definitely made the brisket more tender.
That's smart! It does have a warming function
I heard that an array of hot farts will give you peak meteorite bark
I think that the ultrasound also give the saline solution energy which makes it more prone to move. It's why brining also happens quicker at higher temperatures.
Lol… checking a few days later to make sure it still didn’t kill you 😂
I'm alive!
Steve, always a great job with your videos. Keep it up.
Thanks, will do!
This man is the master of Brisket. Great stuff! 👍👍
Thanks!
Excellent experiment! We use ultrasonic baths even smaller than yours at work. We place samples of our product in them to remove the air bubbles. That's why I'm puzzled to hear that immersing cuts of meat will "intoduce" air bubbles😄 But I totally get how the ultrasound allows for faster brine equilibrium since it's actually "shaking" the fibers and allowing faster permeation.
Great video. It was worth trying. Low and slow cooking yields into tender meat. It may be worth experimenting on prime beef, or hot and fast tri tip..
Great idea. Maybe a faster cook
I'd be curious on something like eye of round if it made it any more tender. The brining is definitely interesting but I'm curious about tenderizing
Yea or a cheap steak would be interesting
Interesting, yeah I probably won't be buying an ultrasonic cleaner, but I have thought many times about your steam experiment. Love the experiments as always!
Ok.. watching ur videos has influenced me to... modify my smoaker... buy a food warmer to help hot hold my brisket.. buy a steam machine to help get a better bark. And now this sonic cleaner.. are u sure u dont work for Amazon??... Hehe. Cuz if u tell me th secret to a more tender brisket is with an electric tooth brush.. imma.. i.. ill . I might. Just maaayyyybe.. press purchase.. hehe.. GR8 experiment.. keep em coming
Did your trial with the steam injector make a huge difference too??
Lol!
Please repeat this experiment with 16+ hours of (mostly) continuous ultrasonic brining!
Also, will ultrasound diffuse wagyu tallow throughout a select brisket?
Great ideas!
I'm also a huge fan and follower 👍
Can you separate the flat and the point. Cook them speratly and see if it's tastier and juicier the cooking it together?
Why brine it at all? Just so you could see if the cavitation worked all the way to the centre? i.e. you do it for 8 days in the future in water for the tenderness? What about ultra sonic treatment in liquid tallow?
In some of your older videos, you mentioned dropping the temp to 190 once the brisket hits 190ish internal, and cooking for an additional 4 hours...then I assume rest at 150 for several hours. It sounds like lately you're going straight to 150 for a long rest once you hit 190ish internal. Did you find that cooking at 190 for the additional 4 hours provides no additional benefit?
Try the sonic cleaner and suvee!!!!
Doing more science than the mad scientist.
That dude just does it for the likes 😂
How did you work out the salt-water ratio?
The target was .75% so I just weighed the brisket and water and multiplied by .75 to get the amount of salt to add. The water starts at a higher salinity and slowly decreases to .75 as the salt enters the meat and comes to equilibrium
Did you let the brisket temp drop before wrapping and holding? I assume you did but it wasn’t mentioned in the video.
Nope!
When he threw away that crappy slice my eyes popped out my head.
Was this method to tou better then injection?
about the same but I think if I injected it and ultrasonic brined it, it would brine extremely fast. That's another experiment to do
Did you tell them you were going to put a brisket in it before they mailed it to you?
Oh yea
Did u have to trim that brisket in half to fit in that little version?…I know Vevor has those food warmers that look legit, I need to get one but they’re close to $400.
So about 16 hours of running the ultrasonic
Shouldn't you do a collab with Mad scientist Jeremy Yoder as your looking at these things so much from a scientific point of view
First
Always enjoyed your stuff and have learned alot, but this kind of stuff is pretty crazy. And for my practical mind, I'm not interested in this. So I'm not giving you a thumbs up. Just my opinion, but you RUclips creators that put out content once a week run out of reasonable content and then resort to putting a brisket in an ultrasonic cleaner. smh
What would you like to watch?