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This is knows as butter of the Gods. Think about butter
with steak flavor, and combining this with anything just makes it to a whole new level. I've done quite
a few experiments with it. I've made bone marrow steak sandwich, bone marrow Burgers, I've even
injected steaks with it but that all leads up to today's video where I'll be attempting to deep
fry the whole brisket with it. And my hope is that this will be the best brisket of my life. As this
is the deep fried brisket experiment. So let's do it! And everything starts off with this, a 14
pounds packer brisket. Now this is a choice grade which means it's quite lenient also inexpensive.
Notice that we have two muscles; the flat and the point, and the first thing I need to do is to trim
it, some of this fat just has to go. The bottom part is extremely thin, so I decided to go ahead
and cut that out. Now here's my goal when I was trimming this brisket, on the flat part which is
the leaner part of the brisket, I'm gonna leave a quarter inch of fat. The point in the other
hand has already a lot of intramuscular fat so for that reason I decided to remove all of the
external fat from the point. And once I was done with all of my trimming the is what it looks like.
The point has no external fat whatsoever but the flat which is the lean has a quarter inch. And now
that it's ready the next thing to do is to get it seasoned, so I went ahead and started with a good
amount of salt first, followed by freshly ground black pepper. Now that I got it seasoned the only
thing left to do is to smoke it first, so into the smoker you went at 250 degrees Fahrenheit for four
and a half hours. Once the time was up I took it out and look, I got a nice golden brown color, the
bark is forming exactly how I want it, and most importantly it is not fully cooked. Because now
we're gonna deep fry it in bone marrow. Now I don't know if you have a lot of experience using this
ingredient. One of the first things you want to try to do first is to get it extremely clean, for that
I like to do what's called a salt brine. All you have to do is to mix a little bit of water and
salt put the bone marrow in there and let it brine overnight. Because the very next day when you take
it out look most of the blood that was inside of the bone marrow came out. It is now ready to
be roasted, for that you just gotta put it in a sheet pan, stick it in the oven and let it roast.
Now here's where it gets really tricky whenever you're doing this for a brisket, you need a lot
of it! And the only reason I'm able to do this video is because I have been saving bone marrow
for a while. Every time I did a cook in the end I just save it. This actually allowed me to reserve
four liters of bone marrow. Now I know what you're thinking; that is a ridiculous amount! And you are
totally right. However I gotta tell you one thing the four liters are not enough, I still had to
do a bunch more and hopefully it's gonna make my brisket taste fantastic. As now the next thing to
do is to transfer to a deep container and add all of the bone marrow in there. I'm using everything I
got and unfortunately as you can clearly see I was not able to cover the whole brisket. Because now
the only thing left to do is to cover it up and stick it in my oven at 300 degrees Fahrenheit. I'll
be deep frying the whole thing for one hour. And if you're thinking that that's not deep fried let
me show you, because once the time was up I took it out and look, it is deep frying in there. But nice and
slow, unlike confit where there's no bubbles these definitely have some. When I took the temperature
it was at 185 degrees Fahrenheit internally which felt like butter. That is very unusual
for a brisket, so I'm not quite sure what exactly happened. As you can see the top never really got
any bone marrow but if there's one step that is extremely important for a brisket is to let it
rest. So I took out some parchment paper, put it right on top, I went ahead and wrapped the whole
thing up as nicely and tightly as possible, and into my food warmer it went to rest for
12 hours. And the temperature was at 150 degrees fahrenheit. As that was happening it was perfect
because it allows me time to go ahead and make an incredible side dish. The first thing to do is
to get the filling done. For that I decided to use chicken thighs. I seasoned them with a good amount
of salt, followed by Guga's rub. I made sure to be generous with it, as the next step is to fry them
up, for that I just threw in a little bit of oil into the pan and immediately set the chicken. My
goal is to get a nice color on it because once I got the color I was happy with I took them out and
this is what they look like; fully cooked chicken thighs. And the oil which is extremely important I
saved it! Now take a look at my pan, this is called fond, you don't want to let that go to waste, So I
threw in some white onions and also some lemon juice, to help deglaze the pan I added a little
bit of white wine. As you can see my pan got nice and clean. Then I added some garlic paste followed
by jalapeños, mixed everything well and my filling mix is now almost ready. As now the next thing to
do is to go ahead and chop up the chicken, then add the onions and jalapeño right on top, mix
everything together, throw it in a bowl, add some freshly grated mozzarella cheese, mix everything
together and combine, grab a flour tortilla and add it to the middle, roll everything up just like this,
set it down on a cooling rack. As the next step is to go ahead and baste it with that wonderful oil
we just reserved. This will help it get a nice and crispy and extremely flavorful. Then into the oven
it goes at 350 degrees Fahrenheit to crispen up. As that was happening I decided to make a quick sauce.
Into a food processor I threw in some parsley, followed by sour cream, avocado, Mexican Crema,
salt, freshly ground black pepper, and a good amount of extra virgin olive oil. Cover it up and blend
everything together because once you have done so take a look at the consistency as this is exactly
what I was looking for. Because by this time my flautas were ready. To finish them up I just basted
with a little bit more of that oil, followed by a generous amount of the sauce we just made, a good
amount of tomatoes, followed by some white onions and some cilantro right on top. Now this is today's
side dish. It looks gorgeous but I can tell you one thing, it tastes better than it looks! Don't
believe me? Well you just wait and see because by this time my brisket was fully rested. So I went
ahead and removed it from the warmer, opened it all up, set it on a cutting board, and as you can
see we got that nice dark color bark. As the only thing left to do was to go ahead and slice it up
and see what we got. And as I did so, wow! I mean take a look at this thing. This thing is extremely
juicy. Of course it was deep fried in bone marrow, but the big question is how is this thing going to
taste? Is it going to make any difference from a regular brisket? Is the bone marrow going to
be way too overpowering? Was this a complete waste of time or the best brisket I ever had in my life?
Well we're about to find out right now because now I say it is enough talking and it is time to
eat. So let's do it! Does that look good or what and before we try it I want to thank today's sponsor
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Manscaped get your jingle balls ready for the holidays. Thank you manscape for sponsoring this
video and now let's get right back to it. All right everybody here we got our beautiful brisket today
gentlemen, with a side of taquitos. -I love brisket, I love brisket so much. It's been forever since
we've had a brisket here on Guga Foods and I am so excited right now. -Now you should be extra
excited because I've been reserving a lot of things to make this brisket and this brisket
will probably be once in a lifetime and that's it. I don't think I can ever make it again. -It sounds
like this brisket was a to me. -It was a lot of work yes. -And let me ask you a question, you didn't go
light on the green today? -You like the green? -I was the one who plated it and I thought where better
to place those greens than right in front of our tried and true Angel, the green fanatic himself.
-Fair enough because uh yeah we got some greens for you. -All right. -Obviously we got meat with
more meat over here. -I ain't complaining. -The usual! -Welcome to Guga Foods everybody. All right enough
talking let's go for it yeah. All right let's go because I'm excited I can't wait anymore all right
please dig in Leo. -It's gonna break on me. -Look at how tender it is everybody. -Smells very good.
-Oh my God it smells like heaven. Enough talking let's give this a try. Cheers everybody! -Cheers
-Dang. -Oh there's a flavor there I'm used to but I can't put a finger on it. -It's everything I thought
it would be. My main concern when I was cooking this brisket is it gonna be worth going through
all this trouble. I'll answer to you right now. -Yes! -Yes! -Heck yes everybody! Before I tell you guys what
it is I'm interested and curious to find out what you guys think of the flavor. -Right
off the bat the first thing I feel is extremely, extremely juicy brisket. I will also say it has
a different flavor profile than a normal brisket does. It's more creamy and more savory, it's like a
deep savoryness that you get from the brisket that complements the flavors of it very well. The bark
is nice, very flavorful, crunchy. The actual fatty parts and the intramuscular fat blend very nicely
so you have a good bite. Guga this is a freaking perfect brisket. -Thank you Leo! I appreciate that,
because I'm very happy with this cook. What do you think Angel? -A brisket that's already like awesome
and then on top of that it has this like oily, beefy flavor on top that's just so good. Kind of
feels like the butter of the Gods was on this. -You're right because it has the butter of the
Gods ingredients. By the way I deep fried this brisket in bone marrow. -Oh! -That is so much work.
I would honestly never do it because the amount of times you have to do the same step again and again
and rendering the bone marrow is ridiculous. And on top of that the little tip I was not
able to cover the whole thing because I ran out everybody. The flavor is very, very intense and
if you're thinking I'm gonna throw out the rest of the bone marrow away you're absolutely insane
everybody. That's going to remain there we're gonna eat that whole thing. That was way too much work.
Surprisingly it's not overpowering. -No. -N0, not too much at all. -I thought it's gonna be too much you
know because God damg that bone marrow is very very rich everybody. -They harmonize very, very well
on this brisket, and it gives you a really, really nice end product that just enhances the brisket to
another level. -Now that was the fatty part okay now we're gonna try the lean part as well but
I say before we try the taquitos yeah. -Okay. -All right let's go for the taquitos. -Little green taquitos? -Are
you gonna go with the green bro? -I got, I mean I got no choice. -I'm very proud of you! Enough
talking let's give this a go yeah? Let me know if it's good, bad, or ugly. Cheers everybody. -Cheers.
-Oh -Oh. -Wow! -That little cilantro sauce right on the top just brings down the fattiness of the
brisket because the brisket is very, very fatty everybody. And it just like melted down. -Like
you're saying the vegetables and the ingredients helps cut the fattiness of the brisket. -A little
jalapeño flavor in there. -Yeah the inside has like a really nice flavor I almost get like a
little bit of smokiness too. -That's all chicken fat right there that's your smokiness. But bone marrow
brisket way better. -Oh yeah. -I just really like the texture, hard crunchy tortilla with the soft gooey
inside perfect combination knocked it out of the park. -This is good. This is really good! good men
yes! -Yeah I agree. -Um, eat, ummm! -Yeah correct very delicious. Highly recommend giving it a try everybody with
that being said we gotta try the lean, just to make it official yeah. -I wouldn't have it any
other way. -All right let's go for it let's cut up the lean. Oh the lean might have been a little
bit overcooked everybody I must say, okay. Since it's extremely tender so
usually it shouldn't be that tender but hey this is uncharted territory for me everybody. I don't
think anyone else ever would be crazy enough to cook a full brisket in bone marrow. Enough talking
let's give it a go cheers everybody. -Cheers. -Oh it's not dry at all. -That's good. -Oh oh my God. -That's a
winner, winner chicken dinner everybody! Excuse me bone marrow dinner. -Bone marrow dinner boys. I still
stick to the fatty part. -Oh and of course come on. -But that's still delicious. -Yeah -It's just, you get
so much more of that bark on this, it's just like it's so flavorful, so delicious. I agree with you
guys where I do like the fatty more but this is hard to beat too. So will I recommend you giving
this a try? Yes and no no because it's way too much work, it costs way too much money, unless you have
a ridiculous amount of bone marrow available. To be honest is it an incredible an amazing brisket?
Yes it is! Is this gonna be on my memory for the rest of my life? Yes it is! I hope you guys enjoyed
this video, 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 bye.