This is the most popular cut of beef in American barbecue. If you guessed brisket you got it right!
And this one specifically is not that great, we're talking about select. Now we're going to be doing
something unthinkable today, I'll be cooking this brisket for a week. Will it be as tender as it
gets? Is it gonna be an incredible brisket? Well we're about to find out right now because the
first thing to do is to trim it, for that I like to start off in the edges. Once i was done with both
edges then I flip it to the other side. This hunk chunk of fat right here has to go, once that was done
then I continued to trim a little bit because once I was done with all of my trimming this
is what it looks like. I have a nice aerodynamic brisket, I left about a quarter inch of fat on
the lean and on the fatty, and it is now ready to be seasoned. For that I kept it real simple,
a good amount of salt, followed by freshly ground black pepper. Notice that I'm not using any type of
binder, that's because my seasoning here will stick without any issue. As you can see once I was done
it was heavily seasoned, because the next thing to do is to get a nice good amount of smoke on it.
For that I went outside and opened up my Camp Chef smoker, threw it in there and let it smoke
for 6 hours at 250 degrees fahrenheit. You see my goal is to get a nice smoky flavor on it because
once I was done this is what it looks like. We have a nice beautiful golden brown color on the fat
and the meat itself has a nice mahogany which is exactly what I'm looking for whenever i'm smoking
brisket. But now the next step is far away from being traditional, first I transferred it to a
nice container because the next thing to do is to dunk a humongous amount of wagyu beef tallow
right on top. I am talking about a ridiculous amount and hopefully it's gonna make this brisket
taste incredible because once I was done the next thing to do is to cover it up. So I went ahead and
clinched plastic the whole thing. The next thing to do was to put it in my oven which was at 150
degrees fahrenheit. Now it will stay there for a whole week and then we're gonna find out what
happens. And that was perfect because it allows me a good amount of time to make an incredible
side dish for us today. And this one is quite special, however it is also inexpensive and
ridiculously easy to make and here's how. The first thing to do is to cook up some ground beef, I just
put it in the pan and break that all up. Then I added some white onions, followed by garlic paste,
a little bit of salt and pepper and mixed it well. Then I added some tomato paste, followed by carrots,
mix everything together and cook it for an additional 1 minute. As then it was time to deglaze
the pan, for that i used red wine doing this will create an incredible flavorful ground beef.
Talking about that another thing that makes it really really good is to add some peppers.
So I first went with jalapeño, followed by scotch bonnet, red bell peppers, a good amount of lime
juice, and of course some worcestershire sauce. Combine these ingredients and cook it for an
additional minute as once you have done so the filling is complete. And even though the carrots
are still a little bit crunchy by the end it will be extremely soft and that's because we're gonna
be dredging it in a very cheesy sauce and to make it it's even easier and here's how.
Into a pan I added a good amount of butter, once it was fully melted I added some all-purpose flour.
You want to cook this up for at least 3 minutes. Once it starts smelling like pie dough add in
some cold milk, now bring up the heat to high and whisk it really good. As it's heating up the sauce
will start thickening up on you real quick. Once it has done so add in some nutmeg followed by
cheddar cheese. If you grate your own cheese like me as you're mixing it you will melt on you real
quick. As now the only thing left to do is to add a little bit of salt, followed by freshly ground
black pepper, mix it once again because our cheesy sauce is done. The next thing to do is to dunk it
out on our ground beef. Once that's done go ahead and add some tater tots right on the top. These are
the frozen ones that you can find it anywhere . The only thing left to do now is to put it in
the oven. After about 15 minutes at 400 degrees fahrenheit this is what I was left with. You see
my taters are now halfway cooked, so I went ahead and added some mozzarella cheese right on top.
Back into the oven it went to finish cooking and in the end I was left with some nice
golden brown crust just like this.To finish it off for some presentation I just added a little bit of
parsley. Not only will we please any adult but also kids. You can only imagine how wonderful and great
this tastes. Well you're going to be finding out real soon because by this time my one week brisket
was fully done. And the first thing I needed to do was remove the clinch plastic. As I've done so
I was expecting something to smell very strong or bad, but surprisingly when I removed the lid take a
look. I mean it looks pretty good! I gotta be honest holding it on my hand it's almost falling apart.
Setting it down a cooling rack has to be extremely careful. I let it stay there so that it can drain
some of that wagyu fat because then I transferred her to a cutting board for a closer look. And I
mean we still have this beautiful mahogany color, this looks promising friends! And at the same time
I cannot wait to find out how it's gonna look inside, so for that i went ahead and started to
slice. And as I take off the lean part take a look. This thing is juicy, as I take additional slices oh
man! It's so tender that the fibers are literally separating on its own, but like I always say the
important thing is the taste. And if i hold it up like this and then do the bend test look at that,
it does not break apart on me. What about the lean part? Let's take a slice and look. That is
incredible, extremely juicy and I was able to get some legitimate slices out of this thing. But the
big question is, how does it taste? Well let's find out right now. All right everybody here we got our
beautiful brisket. -Hum -What is that? -It's beautiful no I was just. -It looks like a boiled brisket everybody.
-Now here is the deal, I'm gonna give a few warnings everybody please do not try this one at home okay.
What is that Leo? -Every time you put a disclaimer at the beginning of an ending there's nothing but
fear and worry that flow through my body. -Here's what I will say please do not try this at home.
Guys if you don't want to eat it you don't have to. You don't have to eat this there is a very small
chance of you not going home and going straight six foot under. -I'm out! I'm gone. -Are you serious? -Yes of course
I don't know what to expect. -I can't wait to see that on my obituary. Death by brisket. -I want to
be very clear, you don't have to try this, I don't have to try this but I'ma do it anyway. Are you
going to do it? -Yeah man I'll do it man. -Can we at least start on the side dish please, please?
-Yeah -Let's start with the side dish, yes that's a great idea. All right Leo I'm gonna give you a very
uh generous amount because you might deserve it today. You know what I mean everybody? Okay let's
give this a go. Notice how big I'm going for this and you will watch how little the brisket will be.
-Yeah I'm doing the same thing. This looks really good and uh I'm gonna want to remember this taste.
-We'll find out right now. You guys ready? Enough talking let's give this a go. Cheers everybody!
Oh come on. -That is so good! -Enjoy that wonderful taste right now. -I'm so mad, and it's it's literally
just because I know that this is going to be the best thing today. -We don't know. -It's kind of like
um, like a shepherd's pie almost. Kind of yeah very similar so it's have similar ingredients but at
the same time the top is nice and crispy because of the taters, underneath on the bottom it's very
delicious flavorful, flavorful ground beef and that sauce that I put that bechamel together
with some cheese, delicious everybody. Highly recommend giving this a try. I'm taking your job.
-I know right. -Guga the description guy. -Lately your side dish game has been incredible. -Thank you!
-Every side dish you're pumping out right now is top notch. -Thank you, thank you. -Angel look I think
we should just just keep talking as much as we can about the side dish. -Hey what'd you do last weekend?
-Enough talking let's give this a go. Here's what the most curious thing for me, the fatty has some
green fat, It's kind of weird everybody. But uh yeah Angel please which one would you like first.
-Lean. -Yeah okay I'm going for that one too. Leo?
-Let's do the lean, as far away from green fat as I can possibly get. -I gotta. -Oh God! -It is extremely
tender, just in case you were wondering everybody very, very tender. -Can't even pick it up. -Come on man!
-I'm going. -Enough talking let's give this a go and give you guys a true honest opinion.
-I'll see you on the other side. -Cheers everybody. Cheers!
-It's not bad. -It is not bad, we're not gonna die.
-How do you know? -I guess we'll find out. -Well yeah if I'm still making videos you guys will know.
-One thing that surprises me is that even though it's glistening so much it wasn't really super
juicy when I bit into it. As soon as the fibers come apart it feels kind of dry as you're chewing
it it almost kind of breaks apart like tuna. -You know that's a good description. -Yeah like a cooked
tuna. -Almost yeah. -It's flaky and it's really weird and it's just not what you expect when you take a
bite out of brisket. -Guys it's dry as. -And surprisingly it's missing flavor, missing salt, missing pepper.
Even though I put a ridiculous amount of salt on this and I also smoked it. You see how it has a
nice smoke ring? -But I don't taste smoke. You don't taste any smoke whatsoever, that is completely
gone everybody. It did not get rotten like I did it when it was sous vide. Because it was in fat the
fat preserved it it, is less flavorful but it is an edible brisket. Is it the best brisket we ever had?
Hell no far away from that. -Very. -But those are the results guys. I hope you guys enjoyed this
video and you learned something new. If you did hit that thumbs up. If you're not a subscriber be
sure to subscribe for future videos. Remember if you are interested in anything I use everything
is always in the description down below. Thank you so much for watching we'll see you guys on
the next one. Take care everybody. If this is my last video, you know the reason why.