As you can see this is the star of today's show. It is not a pretty brisket, but hey I'm gonna be
doing what I like to call a super trim. The first thing to do is to remove a good amount
of the flat. Don't worry this is not gonna go to waste. Then I started to shape my brisket,
first cutting one side, and also rounding the edges. And as far as the point goes I like to remove
all of the fat on the top as once I was done take a look. Now this is a perfectly trimmed brisket.
Notice that the lean part still has a good amount of fat but as far as the fatty part I removed all
of it out. Trust me it's not necessary, but what is necessary is to season this properly. So for
that i started by seasoning with a good amount of salt. Notice that i'm getting every single edge,
also both sides. Once I was done take a look, perfectly seasoned brisket. Now remember this
is not a prime brisket or a wagyu brisket. We need to let it dry brine, this will not only give time
for the salt to penetrate deeply as it will also help tenderize the meat a little bit. So into the
refrigerator it went until next day and once it came out take a look the salt is completely gone.
That is a sign that the salt is nicely and deeply in there. Now remember we can't just season a
brisket with salt, we also need black pepper. I mean take a look, perfectly seasoned brisket.
As now the only thing left to do is to go ahead and smoke it. For that I took it outside and set
my smoker to 275 degrees fahrenheit, threw my brisket in there and let it smoke for a total
of four hours. Once the time was up I took it out and take a look at this, I've never seen this
before. However it's not fully cooked yet, we need to go ahead and finish it off, and for that I'll
be using aluminum paper, place my brisket right in the middle, and wrap it as tightly as possible.
We don't want any of the steam to escape. As now into the oven it went at 275 degrees fahrenheit
until nice and tender. After about three hours I took it out, quickly unwrapped it, and it was
perfectly cooked. And here's something I've never done before, I wrapped the whole thing in clinch
plastic really tightly, then i stuck it in my refrigerator overnight. Now just in case this
did not turn out really good I went ahead and saved all of the au jus that was left behind as
this would be our sauce for our Wellington in case is needed. Another thing that might be needed is a
side dish. And I mean take a look at this one they are quite delicious, and to make it it's super easy.
And here's how; first thing I did was part boil some potatoes. We don't want to take them too far
so only about 10 minutes was good enough. Then I took them out and let them completely cool down.
I went ahead and grabbed the cheese grated and grated the whole thing, then into a bowl I added
all-purpose flour, followed by granulated garlic, my favorite barbecue rub, a pinch of salt followed
by freshly ground black pepper, mixed everything well, and it was time for me to form my taters. I'm
just looking for a nice even shape, like this was good enough. Take a look at what i was left with.
Perfect little croquette size ready to be fried. Talking about that outside I went to fry it up in
some wagyu fat. The temperature was 350 degrees fahrenheit. I'm looking for a nice golden brown
color because remember they're partially cooked already. And in the end this is what I was left
with, perfectly golden brown, just the way I like it. The only thing missing is a nice sauce to go along
with it. So I quickly made one by adding a good amount of mayo into a bowl, followed by some garlic
paste, spicy barbecue sauce, and yellow mustard. Now mixed it all together because my sauce was done.
It does not get any easier than that, because this is a perfect side dish to go along with any barbecue.
And if you want to make a beef Wellington you have to have duxelle, and to make it it's super easy
and here's how. Into a food processor I threw in some baby portobello mushrooms, followed by garlic,
a little bit of salt and black pepper. Processed everything on high, then immediately dumped
everything into a pan. Cooked it until the moisture was completely gone and this is what I was left
with in the end. Now the only thing left to do is to build that brisket beef wellington, So I
started with some clinch plastic, followed by parma ham, don't forget about the mushroom duxelle we
just made, our beautiful brisket, which was rested overnight in my refrigerator, and then slowly
started to wrap the whole thing. You really want to use clinch plastic to tie everything up, it ensures
that everything is going to have a nice tightly presentation in the end. Talking about presentation
the next thing we gotta add is puff pastry. And look what I had to do, combine a bunch of them in
order to wrap the whole thing. So right on top my brisket went, and just like before I slowly
started to close the whole thing up, and I did not forget the edges. So I placed it back on some
clinch plastic, closed everything up, and twisted as much as i could so everything can combine together.
At this stage you really want to let it rest in your refrigerator so everything can combine. After
about 30 minutes in there I took it out and placed it on a cooking sheet with some parchment paper.
As now I had to give it a good egg wash. I went ahead and grabbed another piece of puff pastry
and I'm gonna put this tool to use as it would give me a nice design. However it is not as easy
as you might think to use it. You see this thing gets stuck, so you gotta have extreme patience. Not
only that it does not cut a hundred percent you still need to have some help with a knife. But hey
in the end all you really have to do is to place that design right on top, add a little bit more
of that egg wash. If you want to be extra like me just add a little bit of flaky salt right on top.
It is looking beautiful! The only thing left to do now is to stick it in the oven in the bake
setting at 350 degrees fahrenheit. And after about 45 minutes this is what I was left with.
I mean take a look at this thing! The perfect smoked brisket beef wellington. But I was very
nervous to find out what the inside looked like. So I immediately went ahead and started to slice
and as I did, oh wow! This looks perfect! Remember it is not a wagyu brisket it is a choice grade,
not even prime. And take a look at how juicy it is. To be 100% honest with you at this point right
here I was extremely excited. I could not wait to find out how this thing was gonna taste because
at least to me it looks perfect. So enough talking and let's see how it tastes. Alright everybody here
we got our beautiful Brisket Wellington. -I wish the audience could smell how good this is. -I'll be
honest I'm a little bit excited everybody. As soon as I cut that thing I was not expecting it to be
this deliciousness. I'm excited! -You know that we haven't tried it yet. -I know but I'm just excited.
I'm already a win even if it tastes bad. -It looks photoshopped. -I know right It looks fake. -Amazing. -And also I
got some taters over here for us to try with some sauce which is good. -Taters? -Yes I was just
uh I don't know if it's taters or croquettes call it whatever you want. -They do not look like
taters. -They don't look like taters so we call them croquetas. Now here's the deal I grabbed this au jus
right here just in case it was going to be not juicy enough, but I don't think I have that problem.
-Yeah okay it doesn't look like it. -Exactly. -And I'll be honest with you, this is the thickest brisket
I ever cut in my life. -She thick and she juicy! -Damn right! -Oh God! -All right enough, let's go
for it here. I want your 100% honest opinion. That is glistening Leo. -Oh God it smells so freaking good guys.
-Oh man mine has like a little heart. -Man this thing is. -There you go you got a heart. When the brisket
is glistening everybody you know it's a good good, good, good way to go. I'm trying to think of a
jingle and when the when the brisket is glistening my belly is listening. -There you go that's a good
one. All right we're going to give you guys a true honest review. Cheers everybody. -Cheers. -Cheers.
-Oh my god. That is freaking delicious. -Today cursing is allowed. Okay no problem with that. Wow what a
success. -That's a 10 out of 10, that's a 10 out of 10. -I recommend a hundred percent everybody.
It is so delicious right now, I don't know how to describe it. -The smokiness is what brings
it all together though. -Yeah. -It's what made it perfect. Damn that's good okay. The smokiness is
really, really nice but for me it's the textures. I just love biting through that little crunchy
puff pastry then you get that nice soft tender brisket and there's a little bit of creaminess
because i see there's some mushroom duxelle here, phenomenal. -I will never cook a chateaubriand again
everybody has a beef wellington because this is amazing, absolutely amazing! -Most of the time I
have a lot to say but I don't even want to waste my energy on words, I just want to keep eating
this thing. It's so good! -I don't even know if I should ask or not but we got to try some taters.
You don't even want it? They don't want the side dish everybody, that's how good it is. -I want to
keep eating this brisket. -I know but we got to give it a try just to see it. See this is the
thing when you do a main dish that is so delicious when you try the side dish it might not be that
good and then it's gonna you know make it look bad. Just to make it official everybody cheers. -Cheers.
Oh man. -Ooh! -The taters are nice. -But let's get back to that brisket.
No but on a serious note this is a really good tater. I like tater tots a lot. -So creamy!
-And it's very different than a traditional one because it's not hard and crunchy it's soft and
fluffy. Even the potatoes inside really nice, soft, chewy. -Almost like mashed potato inside.
-It is more the consistency of a croqueta than a tater tot. -Yeah, no I agree 100%.
-But it's so good, it's so good. -That's all because I cooked the potatoes before ahead of time.
I cooked it quite a bit you know because I want it nice and soft. Can we all agree that this brisket
experiment was a true success? -If this is not a success I don't know what it is. -Anyway guys
these are the results, I hope you guys enjoyed this video. If you do 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 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. Huge
success yes? -Oh yeah. I already cleaned my plate, I'm going for more. -We out take care everybody.