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This is Sriracha hot sauce one of the most popular hot sauce in the world. At least to me it's the
perfect balance of heat and flavor so by now you know exactly what's gonna happen. I'm gonna be
using this sauce to dry age an incredible brisket and my hopes is that this is going to turn out
fantastic, not only giving an incredible flavor to the dry aged brisket but help make it more tender
and more flavorful. Because this is the world's first sriracha dry age experiment. So let's do it!
And everything starts off with the star of today's show, this beautiful whole packer
brisket. Now as you can see this is a beauty that's because it's an Australian wagyu marbling score
9 and my hopes is that the sriracha is going to make it a lot better. And you know exactly
what's about to happen, so now I'll keep my mouth shut because the only thing left to do is this.
[epic music]
That my friends is a spicy brisket. Every single edge of it has been completely covered with it.
Now to make sure I'm not going to be making a mess on my dry aging cabinets I transferred it
to a tray. Because now as you can see the only thing left to do is to let it rest in my dry
ager for a total of 35 days. Once the time was up I took it out and look, this is what I was left
with. The sriracha really penetrated into this meat I can tell immediately just by the looks.
And the smell is fantastic, it smells spicy but at the same time sweet and combining with the smells
of the dry aged beef this smells really wonderful. Now if I pick it up it's fantastic, it feels nice
and pliable but take a look at the back. I did not have any sriracha on the bottom, I wanted to
keep it intact that's because this brisket is quite thin. But if you take a look at the edges
we have a little bit of mold, that is not a good sign. But like I mentioned it smells good so it
gave me confidence to go ahead and continue this experiment. And as you know with any dry
aging experiment the next thing we gotta do is to remove some of the pellicle, so I grabbed my
knife and started the process, and take a closer look this one penetrated deeply into the meat.
The fact that I see no redness is not a good thing and look it even produced some holes.
This is not a good sign! So I continued to trim as much as possible being as careful as I could so I
don't remove too much. And when I started the lean part of the brisket you can see the fat on top.
This is green, it's supposed to be white. No good! But the funny thing is that it did not smell bad
at all. It seems like the sauce preserved it quite nicely so that is a good thing. But the bad part is
that I had to remove quite a bit of it because as I continued to trim as much as possible once
I was done this is what I was left with. That is not a very good looking brisket! At the same time
you can now realize how thin it is. But hey even though it looks like this it smells quite nice
and I still have high hopes for it. Because the next thing to do is to go ahead and get
it seasoned, for that I kept it really simple to ensure that the flavor does not get masked by
the seasoning. So I only went with salt and pepper nothing else. Now I'll tell you one thing I had to
trim a lot of this brisket so I already knew that this was not enough, I had to make a simple side
dish to go along with it and this is what I came up with. Can you tell what this is already? Well let
me show you, the first ingredient is this flaming hot cheetos. Now there's two ways to process this
you can either crush them on the bag or you can just throw it on your food processor because it
makes the job a lot easier. We're basically trying to make breadcrumbs out of it. As you can see once
I was done this is what it looks like. Now you can replace this with breadcrumbs or anything you use.
Talking about that I'll be using it with mozzarella cheese. I use the three-step process.
First it goes into the flour, followed by an egg mix, and finished it off with cheetos breadcrumbs.
I repeat the process until every single one of them was coated, take a look. Now that is something
you don't see every day! And my hopes is that it's going to be the perfect side dish to go along with
a spicy brisket. Now we don't want to overcook the cheese. The last thing we want is for everything to
melt. So I set my oil temperature at 400 degrees fahrenheit. You want to throw it in there for no
longer than 30 seconds. The longer you take the more it will melt, so we really want to do this
nice and quick because in the end you should be left with something like this; flaming hot cheetos
mozzarella sticks. After trying it I did think that it needed some type of sauce, so I went ahead and
mixed a little bit of mayo, followed by sriracha, and a good amount of honey.
Mix everything well and the sauce was ready. That is how easy it is it just made it perfect for these Cheetos flaming hot
mozzarella sticks. But now that we have this ready the only thing left to do is to go ahead and smoke
the brisket. I'll first be smoking at 275 degrees fahrenheit until I get a beautiful color. Once
that's done I'll be wrapping it in aluminum foil and cooking it until it's perfectly tender because
now I say it is enough talking and it's time to cook this incredible brisket. So let's do it!
[rock music]
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video, but now let's get right back to it. All right everybody here we have our beautiful brisket today.
I'm a huge fan of brisket how about you leo? -I love brisket it's been out too long since
we had a brisket video here. -100% agree to you Angel? -Is that the whole thing?
-Yeah this one's a little tiny because it's an experiment brisket, but uh she's juicy. -Yeah she
just looks very juicy. -Very juicy everybody that's all I have to say about that. All right so and then
I made a little side dish right here okay. -Sidedish looks dangerous. -Yeah it looks spicy right?
Enough, so like always we got the fatty, we got the lean. Which one would you like to try first?
-I think we should go fatty first. -That's because it's better? -Hell yeah!
-That's right. One of the things that I will tell you immediately about this brisket it is extremely
juicy. No fighting guys we got plenty. -Ain't no need to fight. -No there's plenty. Oh got two. For real?
-We fought and I won and so now he's salty. -You won the battle, I got two pieces.
-I lost the war. -He got two pieces everybody, that's just sad. All right so it doesn't smell bad or doesn't smell anything
weird it smells like a brisket. Enough talking so let's see. Cheers everybody. -Cheers.
-That's delicious. -I agree. It's very good that's delicious just like you said. -I
don't know what this experiment is that's a good brisket. -Do you guys feel the spiciness?
-No. -Not at all. -No. I don't feel like it's spicy. -It is not spicy whatsoever, I thought it was going to be
spicy but it's not. You feel any difference? I don't know what the hell is going on. -He's just hungry.
-It's it's very tender, and it's very juicy, but there's something different and I really like
there's no way there's no way I can tell you what. -Fair enough how about you Leo? -I agree with
Angel I think it's a really good brisket. I think it's juicy, the bark is nice but I will say that
there's something I noticed a little bit in the bark. A little acidic almost, it's a nice difference
but it's just a little unusual. -Let's just be honest, it's amazing. No it's good as hell.
-Yeah. -It is amazing, extremely juicy and tender and most importantly it is a different
taste and brisket. The fat is always going to turn out fantastically because the it's the juiciest
part. But let's go for the lean let's try. -Nah! Let's go over here bro. Oh you want to try the side-dish?
-You said the brisket you asked if the brisket was spicy and it wasn't spicy, but this. -This looks spicy. -It looks
like it's going to kick me in the mouth. -Well let's give this a try let me know your taste. Cheers everybody.
-Oh. -My god. -Nice. -That sauce is good. -That sauce is amazing. -This one's spicy yeah. -Hold on,
that heat is starting to build. Woah!. -But it's in the end it's not that bad either.
Now maybe it is a little bit that bad. -Yeah now it's starting to build for you too right. -Is
that Takis? -No, no, no Cheetos. Flaming hot Cheetos that's what it is. Very good let's go for it. All
right the lean, I want to know your true opinion. Now one of the things I'll tell you immediately
the lean is very juicy, I hope that it came through the camera. -My turn. -Oh Leo don't play around. Oh Leo
want some lean. -Got two more right here Leo. -And obviously uh because of the experiment I was not able to
save any of the fat you guys already know about this. By the way this is a dry age brisket. It's a
dry aged brisket that I dry aged it in Sriracha. -That doesn't taste like sriracha. -It doesn't but
since Sriracha is a fermented sauce it brings a little bit of fermentation into the brisket
but very mild, nothing crazy. But let's see if it's worth with the lean yeah. Find out right now, cheers. -Cheers.
-Oh that's so good. -My God. -I normally don't like the lean because it's you know not enough fat,
there's plenty of fat there. -Yeah it's very juicy, it's, it's surprising that you say Sriracha because
sriracha for me is I'm a little bit of a baby when it comes to uh spicy things. -Me and you
both. -Sriracha, sriracha is a little bit too powerful for me, but you don't get any of that
heat or flavor really. -The bark is like not spicy at all. -No. -No maybe it's the seasoning
you use I don't know. -Salt, pepper. It is a phenomenal brisket. Will I recommend you doing
this? Absolutely not and the reason is it's not worth the time the amount that is lost on the
brisket. Bigger than this board when I started yeah and this is like a baby brisket. That is so cute.
Cute baby brisket. The flavor that is giving out right now a little extra fermentation flavor is not worth it.
So for this experiment not worth doing it. If you enjoy your sriracha put the sriracha on the side
and enjoy it with your brisket, that's my recommendation. -Or make a little sriracha sauce. -Or a little sriracha sauce, exactly.
Anyway guys these are the results I hope you guys enjoyed this video. If you did enjoy 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. Thank you so
much for watching we'll see you guys on the next one. Take care everybody bye-bye. -Peace out guys.