Barbecue to be a little bit more specific American Barbecue. Honestly it
is so good and we all love it. For meat-eaters there's nothing better than
a barbecue feast, that is a fact. And as we all know the most iconic piece of
meat in any barbecue is always the brisket. Because let's face it, a
perfectly cooked brisket is truly meat heaven. When I dry aged one and cooked it
it was almost like an outer-body experience, or what I like to call the
waterfall that every single meat lover loves to see. Come on take a look at that.
But there is one thing that I have never done before and that is to cook the
jewel of all briskets I'm talking about a Wagyu brisket. But that is all about to
change today so let's do it.
And this is the star of the show.
It is a 14 pound Wagyu packer brisket with marbling score 9, the highest
brisket grading that ever sat on my cutting board. And just opening it is an
awesome experience by itself. The excitement of removing the first layer
and being revealed with this. Wow! That my friends is something you do not see
every day. Come on! Not many pieces of meat get me excited
like this one. But as I continue to open up and removing the rest of the
packaging, this is what I was left with. My very first marbling score 9 packer
brisket, and it is a beauty. Now I want to have the best possible experience with
this brisket and I am NOT gonna let anything go to waste. So the first thing
I'm gonna be doing is removing all the external fat. If you've watched my videos
previously you know that wagyu fat is quite different than a regular fat. Not
only does it taste different it also feels different. It almost starts
surrendering just by the heat of your fingers, so I definitely want to use that
fat and not let it go to waste. Now to have the best possible experience
with this brisket I'm going to be doing something I've never done on the channel,
that is to separate both muscles the flat and also the point. This will allow
me to cook every single muscle individually giving it the attention it
deserves. So I grabbed my sharpest knife and started separating the muscles.
The part you see me grabbing right there is called the point and it is the most
fattiest part of the brisket. So I work nice and slowly to make sure that I
leave most of the fat on the bottom part, which is the flat. But once I was done
with the trimming this is what it looks like. As you can see the flat I like to
leave a quarter inch of fat. The point however I removed all of it, since
there's a lotta intramuscular fat internally there's no need to leave any
of the external fat. Now here's how I'm gonna be cooking both pieces of meat. The
flat itself I'm gonna be cooking like a regular brisket, because if there's one
thing all of my family loves is nice slices of brisket. The point on the other
hand I'm actually gonna be making some burnt ends, that way will give me a nice
overall experience with this wonderful brisket to enjoy. The next thing to do is
to get it seasoned and for that I only added salt and freshly ground black
pepper nothing else. For a nice wonderful piece of meat like this you definitely
don't want to use any other type of seasoning, you really want to taste the
beef. But let's not forget about the fat this is what I was left with with all of
the trimmings. There's no way that I'm gonna let this
go to waste. I'm gonna transform it into beef tallow and it is extremely easy to
do, here's how. Using my powerful outdoor gas stove and cast-iron I set everything
outside, because I highly recommend you doing this in the good old outdoors, if
not the smell is just gonna completely overpower your house. The next thing to
do is pretty straightforward you just kind of keep it under medium low heat to
render all of that fat. It is extremely important not to burn it because once
you are done you should be left with beautiful beef tallow. And as you've seen
before this thing is good for many things, including replacing your regular
cooking oil that you use every day. But now going back to our brisket, to cook it
I'm gonna be using my Camp Chef pellet cooker. I'll be setting about 275 degrees
Fahrenheit. I'm actually not shooting for any type
of internal temperature but I am looking for feel. When I poke it any feels like
butter I'll know it's ready. Once it has smoked
for four hours I will actually be wrapping it to speed up the process. For
that I'll be using aluminum foil. So now I say it is enough talking and it is
time to cook them. So let's do it!
All right everybody we have our beautiful barbecue spread here what do
you think Angel. Huh? -Bro we got the flat the point, the burnt ends, I don't know what
else we need, we got a sandwich. -Look at this boy knows everything already. Yes we have a
huge feast today. This is supposed to be kind of like a you know brisket
experiment. So not experiment experience.
-Oh ok. You know what I'm saying. different things.
So we're gonna start right here yeah. Which is a lot of people
do like the flat and some people don't like the flat most people obviously like
the point because the point has more fatness on it.
But I do like the flat. I'll tell you one thing that is as tender as it gets
everybody, because check it out. Let's pass out the tenderness test first of
all quick pull test. You saw that Angel? -It worked. -I repeat. -Okay. Nice and tender.
-How about this one? -Just the way it's supposed to be. Yeah the bend test is bending. -All right
enough. You ready? Cheers everybody. -Cheers.
-Oh come on, oh come on. Nice smoky flavor but not over smokey. You know what I mean?
It is a nice clean smoke everybody. -Yeah. -What do you think Angel? -No this is perfect,
it's perfect. -Not too, not overpowering over the smoke
you know I mean. That is the secret, because you want to taste the beef
everybody you don't want to make it too smoky. Okay let's go right here yeah.
The point? Now I make kind of like you know little point cubes. -Yeah I see that.I guess you
would say, you know I mean. One bite one thing, it should be a nice perfect bite.
Cheers everybody. -Cheers.
-Mmm. -Oh boy!
-That's dangerous. -It's like meat butter everybody that's all I gotta say about that.
-This one was really good. -Yeah. -But when you come over here you got the juices
and the fats and and like melts in your mouth. I don't know.
-Yeah what happens is so much more fattier you know the point over here
everybody that it's just a tremendous huge, difference. Now this brisket is
quite special did you feel a little bit of extra fattiness on it?
-Yeah I've been tasting a lot of fat. -Good fat, bad fat? -Good. -Good fat, look at this boy.
-Yes it is this is a wagyu brisket by the way. It's a Wagyu brisket.
-I didn't even know they made that. -Yeah I know, I know, I know, you can tell that it's a little
bit richness and a little bit more I would say intense flavor. But at the same
time it's not nothing like a wagyu steak. You agree? -No it doesn't taste
like steak it tastes like brisket and then on top of that it doesn't have that
overpowering kind of fat, you know what I'm saying. Cuz sometimes you can't
really eat a full Wagyu A5 like the whole. - There's no way. -It's so fatty
it's like you're gonna feel a little bit bad afterwards a lot of fat. -It's to
rich. -Yea it's too rich that's the word. -It's too rich. You can not eat the whole thing. This doesn't feel like it's too
rich. -Right. I can eat the whole thing by myself right here and this one here too. -Yeah well there you go.
-Now which one here do you prefer? You prefer the leaner or the fattier part?
Ha, ha. Okay let's go
jump into the burnt ends yeah. -Okay. -This one is the same exact thing as the other
one Angel, but the difference is that I put it mixed it up with a little bit of
barbecue sauce, yea. And cooked it a little bit
longer as well, so should be a little bit more tender. Cheers everybody. -Cheers.
-Mmm
-I'll go for another one right away. Tell me Angel huh?
-You look happier.
C'mon!
-That's a good one. That's a good one. I give you that. -That's a good one everybody.
I give you that one. That's a good one! Now I wish I made all of these like that, you know what I mean.
But you know we're trying it out to let you guys know which one is better this
is phenomenal. Agree? -Oh yea. -This is incredible everybody.
Now since the fat is kind of lean I made a little barbecue sandwich to go along
with it with a garlic bread yeah Angel. -Oh. -Ah garlic bread, ah it smells amazing everybody
that's all I gotta say about that. It smells incredible. Little sandwich.
You ready Angel. Cheers buddy.
Oh
That is what this was made to be, as a brisket sandwich everybody. That is
incredible. -I think all of you need to try this even
if it's not a Wagyu brisket right you got a nice brisket and you make this
sandwich, I think you're gonna enjoy no matter what. Anyway guys I hope you
enjoyed this video if you do enjoy make sure to give it a thumbs up. If you're
not a subscriber be sure to subscribe for future videos. Remember if you're
interested in any of the equipment I use everything is always on the description
down below. Thank you so much for watching and we'll see you guys on the
next one. Take care everybody. Bye-bye.