This is a 40 pounds Japanese Wagyu A5 brisket. It is one of those things that even if you have
the money to buy it it is almost impossible to find, and as you can see it is huge. It does not
even fit my cutting board. To give you a better perspective of the monstrosity of this thing
check this out. Is it heavy? -No, no, no this large piece of meat is actually quite light. That's what
you thought I was gonna say? It's heavy bro! This thing weighs more than me. I can feel like when
I hold it that it feels like almost like it's melting. -It's melting already? What else?-Yeah the
fat I guess is melting. Uh is cold and it's heavy. -As you can see i was not kidding about the size.
To say that i was nervous opening this up is an understatement. With a prestige cut of meat like
this opening it up even gives me goosebumps, and trust me I have cooked quite a few briskets in
my life, and most of them came out fantastic. To say that I like a juicy brisket is an understatement
and after cooking so many of them I went to the next level which is to dry age one. As I did that
the results were incredible and most importantly an explosion of juice. But now going back to
our Japanese Wagyu A5 brisket once I was done removing the packaging this is what it looks like.
As you can see we need a good amount of trimming and as I started doing so I was extremely
careful not to cut the meat, and to my luck my very first sliced I got a little bit of it, but as I moved
out then the fat started showing. But if you are thinking that I'm going to be throwing this away
you are out of your mind. Take a look at this marbling. If you are unfamiliar with a brisket
this is not normal and because this piece of meat is so well marbled I would say that it's fair to
say to remove all of the external fat. So I went ahead and started trimming until I got to meat
and that was a lot of trimming. I've gotten many Wagyus previously but nothing like this.
Not only does the fat start melting with the touch of your hand there is a huge amount.
It took me almost one hour to do the trimming of this brisket that's because I wanted to take
my time and do it properly. When I flipped it to the other side I was rewarded with this.
It is a part of the ribeye. As you can clearly see it's where the rib bones were at. So I'm gonna take
this as a bonus. And as I previously mentioned the fat never stops so I took my time and went
nice and slow to make sure everything was done properly. Once I was done trimming the external fat
this is what it looks like. That right there is a perfectly trimmed Japanese Wagyu A5 brisket.
If you are wondering how much fat I was left with when I was done check it out; three full trays. That is
a lot! I would say 40% of that brisket was completely trimmed out, however if you think I'm gonna throw
this away you are out of your mind. Now going back to our brisket I can clearly see that some pieces
are very very small, at the same time it does not have an aerodynamic shape and if you know American
bbq you want that to happen. As the smoke flows through the meat you want it to be nice and smooth,
if not some parts would just get burned. So I went ahead and started trimming to give it a nice shape
and saving the pieces that was cut out. And the marbling on them is just insane! This will be great
for shabu shabu and if you want to see that video make sure you put it in the comments down below.
As I continue to trim this brisket to give it a nice shape once I was done, check it out. Now that is a
perfectly trimmed brisket. The part that is not that thick is called the flat and the other one
is called a point. Usually the point has a lot more fat than the flat however since this is a Japanese
Wagyu A5 brisket there is fat everywhere. I don't even think it matters where the flat starts or it
ends. If this is the first brisket video you've ever seen trust me, this is not normal. Talking
about that the next thing to do is to season this humongous piece of meat. And if you have seen my
channel for a while you know that the best way to season a big piece of meat like this is to dry
brine. That's just a fancy word to say put salt on it and let it rest in your refrigerator overnight.
What that does is that it allows the salt to penetrate nicely and deeply even to the meat
seasoning everything, and if there's one thing we need for this piece of meat is patience,
we want to cook it to perfection. So after adding salt to all of the sides and the edges the
next thing to do was to put it in a cooling rack and let it rest in my refrigerator overnight. The
very next day I opened it up put it on my cutting board and as you can see the salt did its job.
The salt is completely gone that's because it's nice and deeply into the meat. At the same time if you
take a look at the fat it did not penetrate that is something that I've learned previously salt
does not penetrate fat. Now the only thing left to do before cooking it is to throw in a good
amount of black pepper. And just like the salt I like to make sure that I cover the whole thing
if you don't enjoy pepper just leave it out but if you get a brisket like this i urge you not to put
anything else. The only thing it needs is salt and pepper. Now here's how this cook is gonna go
down; I'm gonna be using my wireless thermometer so that I can keep an eye on the temperature and
the first part of the cook is all about color. I'll be smoking at 275 degrees fahrenheit
once I've reached the color that I like I'll be wrapping it up in aluminum foil to finish up the
cook. Then I'll only know when it's done when I poke on it and it feels like butter. Once that
has happened I will let it rest for two hours and then it's time to slice it. So now I say
it is enough talking and it is time to cook this wonderful piece of meat. So let's do it!
All right everybody here we have our beautiful brisket. Are you ready Angel?
Huh? You saw that glistening he was right there next to me everybody. This is like the super bowl of
all briskets. -This is this is the finals. -Yeah honestly once in a life opportunity
all right. After this all other briskets...-Caca. -Yeah. This is the God of briskets right here.
-Basically what it is. Obviously we have the lean part and we have the fatty part the lean part has so
much fat in it it's crazy. -"The lean part". -Let's go with the lean part.
Look how thick I cut this brisket. -Your catchphrase?
-Let's do it let's do it! -Let's do it! -Cheers everybody! -Cheers.
Oh my god!
-Wow! Thank you that's all i can say. I have to say thank you to the brisket. How do you
put this in words? You don't need teeth for this. You can just swallow it whole
it is extremely tender. The flavor is amazing. -The piece I put in my mouth, -yes -I was breaking
it with my tongue. -Exactly. -I was literally poking my tongue through the little like
cracks you know the muscle fibers. -Exactly if something happened to your teeth and you
lost all of them everybody and you're ready to eat something. -The only thing you can eat bro,
sorry. -Honestly everybody this is a tremendous privilege. We are very grateful that we are able
to give this a try and experience something like this with you. I am, I am in disbelief that's all
i can say. How would you how do you describe it? -Dude you've made some really good brisket before.
-Yeah nothing compared to this. -How hard did you really try on this one? -No, not really. Not that
hard right? It's not fair bro this isn't fair. -And the other ones I've tried you guys seen it I try
to dry aged, I try to do everything nothing will ever come close. I even went to Franklin's BBQ,
I'm sorry Franklin listen you want to amaze your customer give them this you will see
what will happen to your restaurant. This is amazing and we only tried the dry part huh. -Dry?
-Yeah exactly right. -What dry? -Yeah what dry. You already finished that entire slice. -Yeah I'm not
gonna lie it was really good. -Okay let's go for the juicy part. -Oh and it's still dripping. -Yes of
course and it's it look how hot it is. It's smoking hot and I did rest it for more than two hours.
That's insane. I mean, I mean, I mean, I mean, I mean, I mean, I mean, I mean, I'm sounding stupid.
It's too good. Enough I want to try this are you ready Angel? -Cheers!
-I don't have words everybody, cheers.
I can't, I there's no way in the world that I can describe to you how this tastes. You don't want to
swallow. I can see you keep chewing it. Look at that you're like no don't go in don't go in stay back.
-This is it. -Yeah i think this is it. -Yeah we don't go higher up. -No this is it, this is it. -I was in
my head as soon as I bit that I was like that's it this is the best you're gonna get. -Listen, which one
do you like better, the flat or the point? The fatty part or the the lean part? -Both -It doesn't matter.
That's how good it is. -Cut any part of this and give it to me and I'm eating. -Even the fat by itself
as you guys can see right here in the middle, we did get a nice smoke ring. -The more I eat
wagyu the more I'm realizing that the actual wagyu fat it does have a different feeling.
-Oh yeah that's a fact. -No, no, no but I'm saying like after you eat it like after it's all said
and done like I don't have anything left in my mouth. -Yeah. -But it leaves like a coating
I want to say, like a like a buttery coating in your mouth. -To the older generation like me guys
this is phenomenal to the younger generation this is fire, beyond fire. What else Angel? What
else? -This got gas! This got fire. -It's got everything that you guys can think about
it is a once-in-a-life opportunity that's all i have to say about that . -I want to take this
brisket on a date, I want to take it slow, I want to go dancing. -Yes! -I want, I want to
bring flowers to her and her mom. -Yes exactly. that's right Kayla's going to be jealous.
I highly recommend if you ever have a chance to give this a try it is something that you will
never forget in your life. The best piece of meat I've ever had as a barbecue. Nothing will beat this.
Cook a picanha as a barbecue as an American style barbecue it will not be as good as this. -This is
the peak. -This is phenomenal. -This is the tip of the mountain look if you got playstation you're
gonna understand what i'm about to say if you don't if you're an xbox person or a pc I'm sorry
-I don't know what that means but okay. -We just platinum this bro. -Anyway guys these are the
results. I hope you guys enjoyed this video, if you do enjoy it make sure you 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. My brother Emilio
thank you for allowing us the opportunity to try something that we have a very gratitude for. Is
that even a word? I'm like stumbling in words you know. -I think it's time to take Emilio on a date.
-Guys if you do not have a meat dealer go get yourself one. Emilio I'm gonna buy
you a Modelo I know you like that, -There you go. -Or no which one is it that he likes?
Yea he likes Modelo. -I'm gonna buy you a Modelo.
-Anyway guys thank you so much for watching and we'll see you on the next one. Take care! Bye, bye.