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For today's cook i'm gonna be cooking a brisket 100 under the ground. Is it gonna work and the brisket is gonna turn out fantastic? Or is this gonna
be a terrible disaster? I have no idea but we are about to find out right now. Because this is the
underground brisket experiment. So let's do it!
And everything starts off with the star of the show; two full packer briskets. Now they're called full packer because they have both muscles, the flat and
the point. Now since these are choice grade I went ahead and decided to leave a little bit of the fat.
Usually I take a lot out but since there's not a lot of intramuscular fat I decided to leave
quite a bit. Because once I was done this is what it looks like. The leanest part of the brisket I
left half an inch of fat. The funniest part however I removed a little bit more, because the next thing
to do is to go ahead and season them. And for large cuts of beef like this I like to do something that
is called dry brine. You see by salting it in advance it allows the salt to penetrate deeply
into the meat, because as you can see this is a thick cut of meat. It needs the time for
the salt to penetrate. Now I made sure that every single edge of this thing was perfectly seasoned.
Because once I have done so the only thing left to do is to let it rest on my refrigerator overnight.
The very next day I took it out and look, this is the one we're going to be cooking underground. As
you can see there's no sign of salt left, it is a sign that the salt penetrated nicely and
deeply into the meat. It needs a little bit more seasoning and for that I added a good amount of
freshly ground black pepper and garlic powder. Just like the salt I seasoned both sides and the edges.
Since this is my first time cooking something underground I have no idea what to expect
so I'm gonna protect this brisket as much as possible. And for that I'm going to be using this;
wagyu fat, also known as wagyu tallow. I'm hoping that this will protect the brisket quite a bit but
not only that I also want it to give an incredible flavor. And I made sure to cover every single edge
with it. Like they say if fat is flavor, what do you think of this? Put it down in the comments
down below and let me know because at least to me it looks like heaven on earth. Now since this is
going to be cooking for a very long time I have no idea what to expect. So I wanted to try something
even more crazy so for that i transferred it to a cooling rack, then I laid down some cheesecloth, put
my brisket right on top and wrapped the whole thing with it. As the next thing to do was to
completely cover with wine. I'm talking about red wine i am trying to build flavor on top of flavor
here, but hopefully the wine is going to make it incredible that is to be determined real shortly.
Once it was fully covered with the wine I went ahead and got some aluminum foil and started to
wrap the whole thing with it. The last thing I want is for any dirt to ruin my brisket, so I made sure
to wrap it at least four times. As you can see once I was done dirt is not gonna get anywhere close.
Since we have it ready the only thing left to do now is to cook it. And the first thing to do is to
dig a hole. This is when it's really good to have a nephew! You see today he's gonna earn the brisket.
As he try to make the hole as deep as possible. But hey after digging for about 30 minutes he
managed to do it. I mean he even got a little bit upset with it. Yeah that man definitely
earned his food today. Because the next thing to do was to go ahead and get this hole as hot
as possible. So for that I threw in a bunch of logs, let it catch on fire and get that hole really hot.
In total I burned about 10 logs. I also added a little bit of charcoal as well. I was trying to
get this thing as hot as possible because once I did that it was time to throw in the brisket.
Then I put some coals right on top and went ahead and threw the dirt right on top. The biggest
challenge is that I have no idea how long this is gonna take, so I decided to leave it overnight. Once
the hole was fully covered with dirt the only thing left to do now was to wait. So brisket now
rest in peace and we'll see you tomorrow. Now for comparison remember I still have one more. This one
right here we're gonna be treating like we always do and that is to cook it on my smoker. And to do
that I did the same exact thing. So I went ahead and added a good amount of freshly ground black
pepper and garlic powder. Once that was done the only thing left to do was to go ahead and throw
it in the smoker. And for that I'll be smoking this one for five hours. Once that's done I'll
be wrapping in aluminum foil and letting it cook for an additional five hours. And at the same time
by that time the underground brisket should be ready and I cannot wait to find out how that
one is gonna taste. Because now i say it is enough talking and it is time to cook it so let's do it!
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Now isn't it crazy that that looks good? And before we try it I want to thank today's sponsor Dalstrong.
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to try this insane experiment.
All right everybody here we have our brisket feast. Are you guys hungry? -Yeah. -Is it like a brisket experiment today? -Yeah
kind of yeah. Angel knows what it is guys you already know because he was there helping me out because. We have like -I was there
doing all the work while Guga was there drinking my coca-cola. -That's right. Anyway enough talking so
Maumauzinho we got an experiment going on over here. You got the beautiful against the ugly.
-That is correct I cannot judge you by that. -You look at this your mouth's like salivating, dripping. -That
one is like shiny. -That is perfect. -That one is shiny but it looked like. -It's not the right
shininess. -It doesn't look good. -It's shiny in the same way that a swamp water would be. -Exact... damn bro that was mean.
-If it was a very bright day. -Listen. -To be honest swamp water is better than what I'm thinking.
-Oh man all we want to know is that if it worked. If the brisket is cooked and if the brisket
tastes good and it's edible because obviously it's like not even fair. You're putting like a
bicycle against the ferrari that's the comparison all right. But let's give it a try. Sounds good?
All right let's go. Let's just go straight up for the good part. -Really? -Yeah -The good part? -Just
in case you are wondering it is tender. -It's no yeah it's tender it's really tender. -It is cooked
all the way through. -It looks cooked. -It looks overcooked. I'm gonna be honest, how are you gonna
judge time and temperature here? If you know put it in the comments down below. Ready to try it? Yeah it's
tender. it's cooked all the way through. -Now you know. -All right very first one. Cheers everybody!
wow it's fully cooked. -It's cooked. -It's cooked all the way through. It has a funky flavor it's
not great but it's cooked. -You ever go to a restaurant and they serve you something that
they say is brisket? -Yeah. -That's kind of what this is. That's what it tastes like right Maumau. -Yeah.
-This is like when it's your first time -Making a brisket? -Ever making a brisket and you don't
know what the hell you're doing and then. -That's so accurate. -And you're still happy that it came
out good, edible. You thought, you thought that it was an amazing brisket
with an amazing crust. And then your friends and family say that was good I don't want anymore.
That's what it was about. -That's exactly what -That's what this is. -How hard was that to cook? -Don't ask
me ask him. -This was the most annoying cook -we ever done. -We've ever made. -Correct. -At least for me, for Guga it
must have been a walk in the park. -I gotta be honest i had a good time everybody watching him.
Putting him to work. -Because if that's not a lot of work. -Now that now that you have a good neck to hold. I might
as well strangle you. -I gotta tell Maumau already. We cook this underground Maumau. -This is earth cooked brisket.
-We put it in there that thing cooked everybody it cooked. It's overcooked I'll be honest all right.
It's overcooked. -But it's not that overcooked that it cannot. -No no it's extremely tender like it's just
basically fall apart on your mouth that that's what it is. -Stranded on an island you will you'll
have food. If you are stranded on an island and you have a brisket and aluminum foil everybody
and a wine I put wine as well I even forgot about the wine. -You put wine on this? -And wagyu fat
If you fell out of a culinary plane and landed on an island full of meat. -You have everything but a
smoker. -And you had everything except for a smoker then maybe you can make this thing.
-You guys are making it sound like it's bad it's not bad. -No, no it's not bad no no no no.
-But if you have something to cover the flavor it will be better. -Yeah. -It's all i'm saying. -But to
compare let's just make it official yeah. -Yeah yeah let's make it let me make it really taste bad. -Yeah
let's, let's, let's see how bad as a comparison. Okay you got it? -Let's go for a comparison and
I'm just gonna go for the straight up bite. -Can you see how glistening this one is everybody?
-This one makes me wanna eat. -Yeah i'm cutting over here my mouth is just dripping. Hey look, look Leo
asked me hey please save me some brisket. There you go. -I think I will. -To make it official cheers everybody.
-My god! -Come on man. That's how brisket should taste. -Yeah
Here's the thing you don't have a lot of control over how hot the ground gets.
-I have no idea how hot it was in there. -You don't know when you're supposed to take it out. -Yeah.
-So I'll say it's impressive that you're able to make something edible. -Yeah. -After putting it in
the ground. Correct I agree. -And then digging it back out -Without ripping -Which by the way it's a lot
harder than you would think -without ripping the aluminum foil. -Because of the aluminum foil.
Anyway guys these are the results. I hope you guys enjoyed this video. If you do enjoy make sure give
it a thumbs up. If you're not a subscriber be sure to subscribe for future videos, remember
everything i use 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. Make sure you smoke your brisket please.
-Smoke your brisket! -Biggest advice I can give you smoke the brisket. Get a good smoker.
You know what get a bad smoker, get a smoker and don't put your steak in the dirt.