Thank you Raid Shadow Legends for sponsoring this video.
Listen to this, Guga I love your channel I watched every single one of your videos. I
would like for you to do an experiment for me. What happens if you cooked a brisket in the microwave?
Is it gonna be terrible and completely unedible or is it something that can be done? Can you show us?
Some things should not be tried. You don't need to try everything,
you don't need to try it, I'm telling you there's no need for it. Since you have a lot of experiments
I have one here for you. What about if you microwave a full brisket. Yes this is a challenge
Are you good enough? What do you mean if I'm good enough? There's nothing to be good about putting
anything in the microwave. You just put it in the microwave set it and forget it and leave. That's
all you do! And of course it's gonna turn out... Sometimes these comments drive me crazy everybody.
I love brisket but I'm a college student and I only have a microwave available to me, nothing else.
Is it possible to cook a brisket on it? Would love for you to give it a try so I don't have
to. How, how do I say no to that? How am I'm gonna say no I'm not going to give that a try
and forget about that that's a terrible idea. Which that's exactly what my heart is telling me to tell
this guy, but at the same time how am I going to say something that I have never done seen every
no one else do it give an advice that I have not experienced? Sometimes you might
be surprised with what you get. Is this going to be the case? I have no idea at the same time
guys you asked for it, I am not going to let you down. Here it is the microwave brisket experiment!
And everything starts off with this beautiful brisket. It is a 12 pounds beast and as you
can see it's a full packer, that's because it includes both muscles the flat and the point.
If you are unfamiliar with that this part right here is the point and the skinnier one is the flat.
The point is everybody's favorite because it has the most amount of fat, so for that reason I like to
take all of the external fat out. However the flat since it's a lot leaner I like to leave a quarter
inch. Once I was done with the trimming this is what it looks like. As you can see the point I
removed all of the external fat, and the flat just like I mentioned. Now in order to give this brisket
a chance of becoming good after it's cooked in the microwave we gotta do something that is called dry
brine. This is a phenomenal way to cook any type of meat, especially large cuts like this really
benefit from this method, and by the way I know it sounds fancy and all that saying dry brine but
trust me all you have to do is put salt on it and let it rest on your refrigerator overnight. There's
absolutely nothing fancy about it. The most crucial part is to ensure that you season everything well
because if this brisket is missing seasoning and it's cooked on the microwave oh forget it
there's no chance. So as always regardless of where you're cooking it make sure you season it well. But
now that that has been achieved the only thing left to do is to let it rest in my refrigerator
overnight. Once the time was up I took it out of the refrigerator and this is what it looks like.
The dark color is a sign that the salt penetrated nicely and deeply into the meat that is exactly
what we're looking for. The great thing about this method is that the salt not only seasoned the meat
but it also kind of tenderizes a little bit. If there's one thing I like on my brisket it's also
pepper, I don't like too much or too little this amount right here is good enough for me. Now that I
got my brisket fully seasoned the only thing left to do is to cook it, and for that i need a special
container because we're going to be putting this in the microwave, and I was able to find one that
was large enough. The most important thing I was looking for is to make sure that it was microwave
safe especially because we're going to be cooking it for a long time, and as you can see this one is
not only microwave safe but it's also bpa-free, that is crucial. And putting it inside of the
container oh boy it was a tight squeeze but hey after fighting with it for a little bit it
actually fit. Since this is an experiment i have no idea for how long I should put it in the microwave.
So I started by setting my microwave on high and putting it for 15 minutes once that time was done
I took it out and check what we got. It's starting to get cooked but by no means are we even close.
I can clearly see that there's a lot of pieces that is still completely raw and most importantly
this does not look appetizing at all. So into the microwave we went one more time for 30 minutes.
Once that time was up this is what came out. I mean I don't know about you but I'm getting a little
bit surprised. The fat is getting golden brown, it looks like it's generating a bark, I mean what's
going on over here. I did not expect these results and trust me this is not ready yet so I went ahead
and did what I normally do with every brisket. I wanted to give it a good chance so I started
basting it a little bit. Using its own juice I went to town. The next thing to do is to
put it in there for the final minutes and as I remove from the microwave these are the results.
Take a look at this! Let me remind you that this was done in a microwave for exactly
49 minutes. It even has a nice golden brown color and a little bit of bark. Come on! This
is starting to get a little bit ridiculous. As I check the internal temperature look what I got.
Man and it is leaking juice. I said you know what I'm gonna call it, this is it.
The only thing left to do was to put it on my cutting board and present to you the results.
So now I say it is enough talking and it is time for you to experience this with me. So let's do it!
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All right everybody here we have our insane brisket. Is that juicy or what? -That thing is
it's overflowing it's got like a little moat going on. -Look at my face everybody,
look at my face. -Look I don't care what you did to this, but look. -It looks juicy. -You cannot
tell me this doesn't look like a juicy meat. -It is a very juicy brisket I am
um um um. -Bro! -My my words right here right that's all I like I can say.
It's an experiment by the way, as you can see we have no smoke ring I apologize for that. -Look,
look. -Yes they can see it Angel trust me they saw how juicy it is they can see that trust me. So
here's the deal I want to know your most crucial honest opinion on this one and if you to go how
if you need to go as harsh as possible go harsh as possible because I am at the same time... -It's that there's no
comparison? -No this is it, this is it. This is it! Anyway I'm probably sounding very stupid and
you guys understand the reason why. Anyway, I want to know your honest opinion. Obviously we got the
point and we got the flat which is the flat is the driest part as you can see. -We are going in? -Yes. Is it
tender? That is the question let's do this. Yeah, it does not pass the tender test uh to pass the
tender test by the way it's supposed to bend all the way. And I cut it kind of thin just in case.
-But i didn't do it anyway. -I just licked my finger and my finger tastes good.
I'm sorry. -I feel like, I feel like just talking crap about it just because of the reactions that
you're doing. -Oh my god this is terrible. -I'm gonna stay real though I'm gonna stay real.
-Listen all right here's the deal all right, this is what I'm gonna say, if there's one thing that
is important to me is authenticity. If it's good we're going to tell you if it's good
if it's crap we're going to tell you if it's crap. Are you ready Angel? Cheers!
-Tastes like a brisket.
It doesn't taste bad.
Tastes pretty good, it is a little chewy. -It's chewy, but it's edible!
I mean. -If I buy this at a restaurant... -Yeah? -It tastes like a restaurant like. -It tastes like
a restaurant please I'm about to cry right now. All my barbecue friends please, please
hold back, hold back. -If I buy this at a restaurant it's something I expect from a restaurant.
-It is not tender whatsoever, there's no way. -Look okay -There's no way you can you can oh well maybe
well. -It's not terrible, the tenderness is not terrible I want to try. -Look at you going for seconds
oh lord. -When you put the juices on it maybe it's a little more. -Mmm let's let's you see this? -Uh-huh
-You know what this is right? Okay -The rest of the juices -Exactly all the juices.
-Wasn't even all on this. -Now let's do this, let's do this Angel, dump it in there. Oh!
-Dude like that? -Yeah like that go like that. -The whole thing? -The whole thing dump it in. -I
don't know. -All right let's go let's try like that you tell me. You ready? Cheers buddy! -Cheers. It went from
okay this is all right this is okay and it's a little more juicy. Let's try the the fatty part.
-Okay let's try this one here and stop. I am uh out of words it even seems like we have
a bark everybody. How does it seem like we have a bark? That's not humanly possible. -It does look like it.
-Oh my god I'm about to cry. I can't believe this happened okay enough cheers everybody. -Cheers.
-All right that's chewier. -Yeah. -That is chewier. -It is thicker though. -Mm-hmm mm-hmm
and it's chewy, chewy, chewy. If we chop this up and you put it in a taco it'll be amazing.
-Yeah. The thing is you know what the problem is? The last brisket we ate
-Yeah it was the Japanese wagyu A5 Angel -It was a Japanese wagyu A5. -Yes! -It was literally top tier. -Yes.
-That's literally you're not never gonna get nothing better than that. -Yeah but if I when I
tell you that I'm I'm gonna tell you right now you know what I did with this? -Tell me what happened bro.
-I cooked this brisket exactly to the T 49 minutes. -That's pretty efficient!
-I know! You know why? -I can see why it's not tender though. -You see this container, what is this? This is a container
that I put on the microwave and I put it in there for 49 minutes and that's one came out.
-For real bro? -For real bro! You put this on the microwave!
-Oh I want to curse so much more bro. -We do experiments that no one else think about and
you asked you saw it in the beginning of the video I can't even speak I am out words. You saw it, you
asked for it and my initial thought is you're absolutely it's it's crazy, but the authenticity
to let you guys know exactly what this result is. We got to tell you the truth everybody
and uh if you make tacos out of this brisket it's gonna be a good taco all right especially if you
put sauces. You save the juices and like one of the comment and say I forgot his name right now
you know he lives in a dorm and all he has available is a microwave. If that's the case
and you put it in there and you're craving some brisket meat I'm telling you you're gonna get
this kind of results. I don't know if it's because of my microwave how my microwave is if you put on
those little door microwaves you might not have the same result or you might even have the same
result you just got to do it for longer. I don't know. But you saw my microwave, that's the results.
I don't recommend you doing this if you're trying to get the best results out of your brisket
not at all all right. You smoke it it's gonna be a hundred times better. If you
put it in the oven with aluminum foil it will be better because it will be a lot more tender
and you will have a much better result. -In 49 minutes? -No way. That's gonna take probably at least
three to four hours, at least three to four hours. We hate microwave everybody I think microwave is
good for one thing all right microwave is wonderful to melt butter that's all it's good for, and
heat up milk, yes. -Chocolate milk. -Yes that's what microwave was made for, not even listen not even
popcorn inside of the microwave I like it that much all right, I'd rather do it on the pan.
-That's actually a fact. -Guys anyway I know it sounds crazy, I hope you guys enjoyed this video, I
hope you learned something new. I learned something new. I always say it and today I actually eat my
words never judge something until you try it. This is the truth of that uh the results uh are in.
You tell me, I would love to know your comment down below what you think of it. Again, I don't recommend it
all right but if you are in a crunch this is all you have make sure you save the juices as you
can see Angel is enjoying this quite a bit. And you better believe I'm gonna make a taco right
now it's gonna be my juice taco. -Yeah you, you know me me and my microwave brisket! -That's right! -Just
eatin' you know. -Anyway guys these are the results I hope you guys enjoyed this video, if you do enjoy
make sure give it a 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 and we'll see you guys on the next one. Make sure
you put it on the comments down below what other crazy experiment you wanted me to make
that sounds absolutely ridiculous that uh I'll do it for you. See you guys on the next one everybody.
Take care bye-bye. -This is a problem this might change the world. -This is the problem that it's
actually edible. -It's it this might change the world of brisket making.