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This is the best brisket I ever had in my life, it is something that I will never forget. I'm telling
you right now it is brisket heaven, everything you ever wanted from a brisket this one has it and
that's because it is a Japanese Wagyu A5 brisket, however it is almost impossible to get. As soon as
I finished my last cook I immediately ordered another one. And that has been a while and my meat
dealer still does not have available, but I still crave this wonderful flavor. With that said I had
an insane idea, you see when I got that Japanese Wagyu A5 brisket it looked like this. Yes it is
bigger than my cutting board, it's even larger than my nephew. So like every brisket after opening it
up the first thing you gotta do is to trim it. And I've never trimmed so much fat in a brisket like
this one, it was insane. And as you can see once i was done with the trimming this was what i was
left with. Remember what I started with? Yeah that's a lot of trimming because take a look at this.
Three full trays of Japanese Wagyu a5 brisket fat and as you might already have guessed it I
turned this into beef tallow or even a better name the butter of the gods. This is so delicious that
it is impossible for me to describe. It's so crazy good that instead of using butter I started using
this on bread. And my friends it is one of the best things you can put on bread, I'm telling you. So my
thought was I need that Japanese Wagyu A5 brisket flavor one more time, and I am not gonna wait for
my meat dealer to have one available because once you taste this there's no going back. So I'm gonna
go ahead and do the unthinkable and inject a cheap brisket to see if I can make it amazing.
Talking about that this is the one I chose for today's cook. It is a choice grade brisket aka the
cheapest one you can buy. And as you can see she is not that pretty. Not only does it need a good
trimming you can see a little bit of oxidation on the fat. And it even has a cut right here in
the middle. Oh man this one is in bad shape! If that wagyu fat makes this brisket amazing we are on to
something. So I went ahead and started all of the trimming. As always the best practice is to have a
good sharp knife. I want to town like there's no tomorrow removing all of the fat from the point
and trying to leave a quarter inch of fat in the flat. If you are unfamiliar with these terms the
flat is the leanest part and the point is the complete opposite. And as you can see this is how
I normally trim all of my briskets now it's still missing something and we're talking about the fat.
Now I know what you're thinking Guga I don't have a Japanese Wagyu A5 fat available, you can
also use this wagyu beef tallow. And believe it or not it is much cheaper than you think
and you can always get it online. So to be fair to you guys I'm going to be using a 50/50 mix
a little bit of the render fat from the Japanese Wagyu A5 brisket and some of this. To inject it I'm
gonna be using the syringe. It makes the job a lot easier and no big deal. I just remove the cap from
the top and inserted all of the fat in there. Now the big question is always how much to use?
I have no idea but what I can tell you is how much I use and it was over a pound. The next thing to do
is to go ahead and move on to the fun part. And as you start injecting the meat will lift up. Another
thing I notice is that as i'm injecting it it comes out from different angles of the brisket
that is a great thing because it's completely filling the whole thing with it. When I first
started this experiment I did not have a lot of hopes but now my excitement level is through
the roof and I cannot wait to find out how this is gonna taste. As you can see once I was done this is
what it looks like. Yes a complete mess! I injected every single inch of this brisket and man this
better be real good. But now that we got it fully injected the next thing to do is to go ahead and
season it. So the beef tallow that was left on top I just rub it around so that I can get a nice binder.
As always I try to keep it super simple with the seasoning and that's because I want to taste the
beef. So I went with a little bit of salt, followed by freshly ground black pepper and garlic powder.
And as always I made sure to season it well. This is a big chunk of meat and it needs to be seasoned
properly. And if this brisket is anything like the Japanese Wagyu A51, man we are in for a treat!
And as you saw it we have quite a bit of fat in there so I have the perfect side dish to cut out
a little bit of the fat. And we are talking about this country style coleslaw. I believe it's gonna
be perfect to go along with that brisket and to make it it's super simple and here's how. I first
started by chopping up some cabbage. My goal was to chop it as thin as possible but at the same time
keep some crunch. That takes no time at all and it actually makes this meal a little bit healthier,
that's always a plus on my book. Then I move right into the sauce. For that i threw in a little bit
of mayo, followed by apple cider vinegar, a little bit of white sugar and finished it off with black
pepper. Now there's left to do is to mix it well because your dressing is done. As you can see the
dressing turned out perfect, so I went ahead put it on the coleslaw and mixed everything together,
plate it up on a nice dish, added a little bit of parsley for looks and my cole slaw was done.
The sweetness and acidity from this coleslaw will be perfect to break up the fattiness of
that brisket. Talking about that the only thing left to do is to go ahead and cook it and here's
how it's going to go down. I'm first going to be throwing it in my smoker at 275 degrees fahrenheit
until I have a beautiful bark, once that's done I'll be preparing my butcher's paper with also
a lot of wagyu fat. Yes for this cook the more fat the better. Then I'll be wrapping the whole
thing with it. To finish it off I'm going to be using something that it's called the boat method
and that is to use aluminum foil underneath the butcher's paper. The cook will only be over when
it's extremely soft and rested for one hour. But now that you know how everything is going
to go down I say it is enough talking and it is time to cook this beautiful brisket. So let's do it!
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All right everybody here we have our beautiful brisket Maumau.
-The Guga that's a good looking brisket but it looked like some parts went missing. -What do you mean?
-It looked like it was a huge brisket. -But we got a lot of people in the house Maumau.
-Man those people are hungry man, let me tell you! But to be a hundred percent fair all right here's
the deal everybody, I haven't tried it and you haven't tried it. -No -Some other family members
tried it. I'm not gonna tell you what their face were like but they look they look very interesting.
Obviously we got the fatty part we got the lean part. Which one would you like to try first? -Let's
start with your favorite part. -The fatty. -That's right that's right Maumauzhin let's go with this
one right here because nothing is better than the fatty. -Oh my God look at that! -I know it's a little
bit extra juicy everybody. I will apologize we are in the middle of a hurricane coming right now
so you guys could probably hear a lot of wind so yeah it's a little crazy welcome to Florida.
Nothing I can do, mother nature's mother nature. No Maumau? -It feels nice outside that's all i can say.
-I know it feels not hot and sticky today. Okay I want to know what do you think about this
brisket and most importantly what you think yeah? -All right. -And to cut out the acidity we
got a little coleslaw here. Okay enough talking everybody you ready for this. Cheers everybody!
-Wow. -Oh man. -A little different flavor over here. -Yes I want. Do you like it?
Do you like it? -I like it, I like it a lot. -Oh man that's delicious. What do you think Maumauzhin? What kind
of what do you think about this brisket? I want to know. -I'm thinking that this is a wagyu brisket
from the amount of fat that this thing is leaking in the flavor man. -It tastes amazing. If you are
wondering how does it taste like. -So smoky! -I know right. -Wow! -But it's a nice clean smoke. -Yeah yeah yeah.
-Not a dirty smoke like a heavy smoke on your face. You know what I mean? -No no it's just a little hint on top of it.
-A little subtle. Even though the smoke ring is humongous it's a nice subtle smoke. -But it's nice.
-Tastes like a Wagyu brisket to you? -Tastes like a Wagyu brisket to me you can't convince me
otherwise. -It's a choice brisket Maumau. -Shut up! -Yes! -Why are you lying to me? No way that this is
choice. -Look at that, look at. -Look at the amount of juice on this table. -I'm telling you I am as
surprised as you. Everybody this works like a charm. Maumau it is a choice brisket, a very lean choice
brisket, all of this amount of fat was 100 injected with Wagyu fat. So yes, I did inject it quite a
bit. If you are wondering to be specifically it was a little bit more than a pound and a half
of fat, so i did not play around everybody, it was quite a bit. The fatty part is absolutely delicious,
melts in your mouth, wonderful flavor like you said. I'm ready for the lean. -Hold on though. -Um you want
to try the coleslaw? You know what that's not a bad idea that's uh how do you call that. -Cleanse my
palate. -Correct let's cleanse your palate Maumau with a wonderful coleslaw. Cheers everybody!
-So nice. -So refreshing, delicious, a hint of vinegary absolutely delicious try out
this coleslaw you will not regret it. Okay enough I'm ready to try the brisket Maumau
the lean brisket. -Hold on' -Maumau is enjoying that coleslaw. -I love the crunchiness.
-It smells phenomenal everybody not like a regular briske. Are you ready for this? -I didn't even smell the other
one. I smelled and my mouth just started like water fall. -All right cheers everybody!
-Wow! -Oh man! The flat is just as good as the point man.
-You, you, you. You are not allowed to do brisket anywhere any other way except for
this. -I think that's one of those meats I can eat every single day. You know what I mean?
Brisket is amazing everybody. First of all it's affordable and most importantly you don't have to
buy a prime brisket anymore now you can just buy a choice and make it a Wagyu brisket like Maumau said.
-I just got a little bit of the smoked fat. Oh man! -The smoke fat is crazy. That's why I like to leave
a quarter inch of fat right there. I hope you guys can see it through the camera the bark is perfect
it's golden brown not too dark that bark. Oh! I'm just gonna suck on the smoke on the fat
it's that good. -Well apparently these are the results everybody. 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. Thank you so much for watching and we'll see you guys on the
next one. Take care everybody bye-bye. -I forgot that we were doing a video for a second, I was about to
I was about to curse something good here. -Maumau, no cursing allowed.
Did you enjoy this one? -Oh my God yes. -See you guys on the next one take care everybody, bye.