Thanks Manscaped for sponsoring this video.
Today you are about to witness this being done for the very first time. Steaming brisket in
beer is unheard of. The big question is. is it good? Did I just found the best
way to cook the perfect brisket? Well the results will shock you it certainly did me.
And here we have the true star of the show, it is a beautiful 17 pounds wagyu brisket marbling score
8 plus. After removing the packaging you can see how beautiful this thing is. And like every wagyu
piece not only does it have intramuscular fat but also external. At the same time you don't want to
cook with all of this external fat so I try to remove as much as possible and as you can see
this is just pure 100% fat. Don't let this thing go to waste. Now when I flip it to the opposite
side I also like to remove the fat. I mean take a look at this shot right here. You see the amount
of intramuscular fat it has? Exactly so get rid of the external fat as much as you want.
Because once I was done with the trimming this is what it looks like. The leanest part of the
brisket I left about a quarter inch. The fattiest part I removed almost all of it. And one of the
most important things i like to do whenever I get a huge piece of meat like this is to dry brine it,
this will allow the salt to penetrate deeply into the meat making everything extremely flavorful.
Now in order to dry brine you got to season this thing well. Notice that the middle part where it's
thicker actually added more salt. Remember the first thing salt does is extract moisture
then it becomes a liquidy salty solution, which the meat reabsorbs like a sponge, allowing it to
go all the way deeply into the meat. And in order to do that you just leave it in the refrigerator
for 24 hours. Because once the time was up take a look. Notice that most of the salt is completely
gone, however you see the fat? That's right salt does not penetrate fat. If you get a little bit
of oxidation it's totally normal. Now like I said I want to make this brisket extremely flavorful.
So I went ahead and added more seasoning. I first started with black pepper, a good amount. Followed
by granulated garlic and finished with granulated onion. Just like the salt make sure you season
every single edge of the brisket. That is exactly what you want. So that is the first step of getting
this brisket ready to go. I am going to be steaming it but first we gotta put a nice crust if not it's
not gonna be that nice smoky flavor. That is very important especially with a wagyu brisket like
this. So I'm going to put it in the smoker at 275 degrees fahrenheit for a total of four hours.
I should get a nice bark which is what I love and at the same time get a nice smoky flavor. And that's
perfect because it's going to allow me time to go ahead and explain to you guys exactly the process
of steaming it with beer. And of course i gotta make an incredible side dish to go along with it
and this is what I'm talking about. We call this in my house korean potatoes and it is so easy to make,
let me show you how. The first thing to make is the marinade and for that I got a bowl and throw in a
good amount of soy sauce, followed by fish sauce, a little bit of garlic paste and this extremely
special ingredient; manuka honey. To be a little bit more specific my honey. That's right after
using this honey to do a dry aging experiment I was so impressed with it I decided to make my own.
It does not taste like any other honey you ever tasted and I'm only doing a very limited amount
batch. So if you want to get your hands on one make sure you check out the description down
below. So after adding manuka honey into the bowl I threw in some water and mixed it well. You want to
combine all of the ingredients together because your sauce is done. Now this is what makes those
potatoes so special. Talking about potatoes these are the ones I'll be using. The first thing to do
is to fry them up and get a little color on them. You don't want it too golden brown. Like this is
good enough, and by the way if they start sticking to the pan just use a spatula to remove it. After
you got that golden brown color you like throw in your sauce. Keep it under medium heat, because as
everything is cooking it's also infusing that sauce into the potato making every single one
of them extremely flavorful. You want to cook it until every single one of them is nice and tender.
If your sauce starts to thicken up too quickly on you you can always add a little bit of water.
Because once you are done you should be left with something like this. These are absolutely delicious
and notice that I didn't throw any seasoning on them, that's because the fish sauce has plenty
of salt already. For coloring I just added a little bit of parsley. But now that our side dish is ready
by this time my brisket was fully smoked and this is what it looks like once I took it out
of the smoker. Notice the mahogany color that is a sign that we got a nice smoky flavor on this thing.
However it's not fully cooked yet, for that we're gonna be steaming it in beer. I gotta be honest
one of the hardest things for me to do is to find a container that was big enough, and this is what
I came up with. And as you can see it comes with a steamer right on top, so all I have to do is to
throw the beer on the bottom. Talking about beer this is the one I'm gonna be using for today. Now
to cook it here's how it's gonna go down. I'm first gonna be opening a bunch of beer and throwing them
in there, then I'm gonna bring everything to a boil. As it's steaming I'll close the lid
and I have no idea how long it's gonna take, but I'll definitely let you know once we are ready
to try it. I'll be finishing the brisket on my stove, but you can also add it to your oven if you
choose. The oven set it at 350 degrees fahrenheit, because the only thing left to do now is to steam
the brisket in beer. So now I say it is enough talking and it is time to cook it. So let's do it!
Now that we got it ready before trying I want to take a quick moment to thank today's sponsor
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Thank you Manscaped for sponsoring this video but now let's get right back to it. All right
everybody here we have our beautiful brisket Maumau. Are you hungry? -The Guga I'm starving. The brisket
looks amazing. -So juicy look at that, it's dripping everywhere. -I know right it's dripping all over but, like is
that the korean potato?. -Yes Maumau, that's correct, I put it on the corner so you wouldn't see. -Come on,
come on! You know how much I love that thing.- Maumau loves the korean potatoes. Hold on before you try it.
This was made with a very special honey, hold on here. Look, ha! -What! -That's right!
-Honey! -My first product launch ever everybody. The honey, manuka honey. -That's why we have the
spoons over here? -That's right Maumau. You want to try it? -Yes. -Check it out the honey is different.
Tell the audience what it tastes like. You know what I'm saying. Go for it, and it has
a very unique taste. Tell me what it taste like. -It looks different. -It's different yeah, yeah, yeah.
-It's not clear like the regular honey. -Exactly it's very different, try it let me know how you like it.
-Wow! -Isn't it great? -Wow that's amazing. -Yeah it's not like regular honey everybody I promise you.
It is very unique I'll tell you that -It's like the honey and then there's something else in it too.
-Pure honey the way. -It's all natural. No uh. -Can I have that?
-You want one Maumau? -Yes I want one. -Look at Maumau want one, I got you Maumau. I don't only have one,
I have one for each one of your kids. -Oh the Guga. -There you go one honey for everybody.
One for each one of your kids, your wife tell her I'll send it later yeah. I'll tell the wife later.
-That's okay we'll share. -Maumau's wife I'll send it to you later all right. I only have three right now.
You got them all. -All right. -Okay enough because it's all about the food
not about the honey. -No, no, no, no right now it's all about the korean potato. Okay let's try the korean potato.
-All right let's see I know you like this. Maumau loves it everybody. You know how hard I'm
fighting not to dip this into the honey. -I know right. -Man. -Let's see cheers everybody.
-Oh. Oh man! -These potatoes are stupid good everybody I'm telling you right now.
And it's easy to make you saw how to make it just make sure that you put all of the exact
amount in ingredients okay. -And that little hint of the honey on the top. -Yeah. -Like man. -It's nice. -Wow
-So nice. Okay, all right. We're doing a lot of trying of different things here today. Are you
ready for the brisket the star of the show? -Let's do the brisket. -Okay let's go. I say we go for the one we like the most.
Yeah? We see, all right. Here's the thing this is an experiment brisket nothing
bad. You saw that? You saw what he did everybody? Immediately went like ugh. -You know how excited, look I saw this
smoke ring. -Yeah. -And I got really excited. -And then I say it's an experiment. -And then he says
experiment I go like okay let's tamper those down a little bit. -No, no, no it's a good experiment, or I hope. I have
no idea what's about to happen, but you tell me exactly how you like it, if you don't like
it, if it's bad.good. -It smells delicious right? -It smells different. -It smells different. -It smells like experiment.
-All right the fatty part cheers everybody.
-Wow! -That's a success! If you are wondering if it's successful that's a huge success I'm
telling you right now. -I cannot tell what it is, but it is different. It has a nice
like extra flavor on top of it. -Yes, very mild. -But very mild I cannot even tell what it is.
But another thing that I just noticed it feels like it cut some of the uh richness from the fat.
-Yes by the way it's a wagyu brisket okay. Yeah so it cuts the fattiness a little bit and it's a
well-balanced brisket. I gotta tell you what it is Maumau. -Tell me. -I smoked the brisket obviously
and then after that I steamed it in beer, beer, black beer all right. -Black beer? -Yes Guinness. -Oh man.
-That's what I did now guys that worked like a charm. Yeah you feel it you feel it? It's so
nice. -I got a little bit of fat now and I got the little hint of the beer. Yeah here's the
biggest surprise for me on this cook. As you guys know steam cooks a lot faster than dry
heat, so what happens this brisket was cooked way faster than any other brisket I ever cooked in my
life. It took no time at all as soon as I put it to steam believe it or not it only took two hours.
That's it so it literally took me six hours to cook this brisket. And is it good Maumau? -Amazing!
-It is amazing! Wonderful experiment I highly recommend you giving it a try I'm telling you
right now if you think that it's a crazy amount of beer taste, no. -No it doesn't taste like beer. -No
not at all. It's it gives you a different flavor but nothing crazy. -Yeah. Wow oh my God I tried to
swallow too fast. -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. Thank you so much for watching we'll see you guys on the next one. Take care everybody bye.