Brisket it is always the star of every backyard
bbq and for good reason. I mean take a look at this!
I'll tell you one thing it is almost impossible to beat a smoked brisket.
But if you are looking for something different like me you should try
dry aging yet I'll tell you one thing I can still
taste those juices. That is what I like to call the niagara fall of brisket.
Boy was it juicy! But today we're gonna be doing something completely different
that I've never seen before. I'm gonna be deep frying a full pecker
brisket in wagyu fat. Yes you heard it, and hopefully by the
end of this video we'll find out how good it actually is.
This is the deep fried brisket experiment. So let's do it!
And everything starts off with the oil, but as you already know this is not
any regular oil. It does require a little bit of work but it's worth it,
because this is where it came from. It is japanese a5 wagyu fat.
Whenever you buy a whole ribeye loin like this and you cut out the fat you
have to reserve that for some special occasions.
And if you are one of those persons that throw your fat away no, no, no never throw
it away because there's always amazing things you can do with it. But if
you choose to not buy a whole japanese wagyu a5 roast you can actually just buy
the fat. And of course if you are deep frying a
whole pecker brisket you would have to buy
many japanese wagyu a5 roasts. I'll tell you one thing my pockets are not that
deep, that will be extremely expensive. So
being able to buy japanese wagyu A5 fat is the key and that's all thanks to my
meat dealer, he always hooks me up. Now the wonderful thing about japanese
wagyu A5 fat is that it melts with the touch of your hand. Now one of the things
I decided to do was actually to flavor this oil
and for that I chose rosemary and garlic which are my two favorite things with
beef. So after throwing them into the pan I finished it up with even more japanese
wagyu A5 fat. Hopefully that will infuse some
incredible flavors into our brisket. Now the next thing to do is to
put it in the oven at 200 degrees fahrenheit for two hours,
this should melt that wagyu fat nice and slow. The last thing we need is to burn
it. At the same time as it is melting it's
also infusing flavors of the thyme and garlic.
I mean take a look at it I cannot wait to deep fry this brisket in this oil.
And once the time was up this is what I was left with.
But now the only thing left to do is to strain it because by the time you are
done you are left with the most incredible wagyu fat oil you've ever
seen in your life. If you think bacon is flavorful you have
no idea what this is and I cannot wait to
deep fry my brisket in it. Talking about that here we have the star
of the show, it is a 14 pounds USDA premium grade full pecker brisket.
That is a big hunk chunk of meat, and the first thing we need to do is to trim it.
As you can see whenever they're vacuum packing it they use hot water. That's why
this discoloration happens. At the same time there's a lot of
unwanted fat that must go. Now usually for a smoked brisket I like to leave
quite a bit of fat but since I'm deep frying it in a very flavorful fat I don't
think that's necessary, so I will be removing almost
all of it. Now as you know this is an experiment I have no idea if it's going
to work out well or if it's just going to be a disaster. But at the same time I
don't know about you I much rather Japanese Wagyu A5 fat than this one.
And if there's one thing that I've learned from my experiments is that fat
does not allow anything to penetrate. And I mean take a look at this
flat right here. What is that? It is less than half an inches thick
so as you already know this has to go if not it's just gonna burn off. But once I
was done with the trimming this is what it looks like.
As you can see the flat I left a quarter inch of fat. But now that we have fully
trimmed the only thing left to do is to season it.
And here's my thought, if I just season it right now and put it in a deep fryer
all of the seasoning is just gonna go bye-bye,
it will not have enough time to penetrate nicely and deeply into the
meat. But for that I have the perfect solution which is to dry brine.
And if you have been watching my channel for a while you know that iIm a big fan
of this method. If you are unfamiliar with it it's just
basically a fancy word to say put salt on it and then put it in your
refrigerator overnight. Now the cool thing is that what this does is that it
allows the salt to penetrate nicely and deeply into the meat. And one of the
things that you must remember whenever you're seasoning a brisket is that it is
a big piece of meat so make sure you season all sides including the edges.
But now as you can see I got it fully seasoned the only thing left to do is to
put it on my refrigerator so that it can dry brine
overnight. As that was happening it was awesome because it allowed me to make
an awesome side dish. And this one is not only easy to make it
is absolutely delicious, and i'll tell you one thing it is
perfect for a deep fried brisket. And here's how to make it.
I first started by cooking a little bit of bacon, right at half point I threw in
some white onions. Let everything cook for about two
minutes, once that's done throw in some yellow sweet corn. For the seasoning I
threw in a little bit of salt, followed by freshly ground black pepper, a little
bit of chili flakes and to finish it off a good amount of heavy cream.
As always remember exact amount and ingredients always on the description
down below for you. Now you want to mix it well and let it simmer for
three minutes, right after add some mozzarella cheese followed by a little
bit of cheddar. Then you want to mix everything well. As
you can see this is the consistency you're looking for,
it is not watery at the same time it is not dry. Now the only thing left to do is
to add a little bit more of mozzarella cheese followed by
cheddar, put it inside of your oven on broil and let it cook into your desired
color. For me it took no more than three
minutes. Now to finish it off I just like to throw in a little bit of chives right
on top because by that time your cream of corn is
done. That my friends is as easy as it gets and I'll tell you one thing it is
super tasty. But now going back to our brisket after 24 hours this is what it
looks like. As you can see the red deep color is a
sign that the salt penetrated nicely and deeply into the meat.
It's perfect because it ensures me that nothing will fall off from the oil.
But now that we have our brisket ready the only thing left to do is to cook it.
And for that i'm going to be doing it in two separate stages, the first one my
wagyu fat will be at 250 degrees fahrenheit. I'll be cooking it in there
in this container right here. as you can see it will fit perfectly
inside to ensure that it's not going to be sitting down the bottom of the pan
i'll be using a little bit of chopsticks to raise the brisket. And my thought is
that the oil will be able to circulate all the way around. Once I reach an
internal temperature of 190 degrees fahrenheit on the brisket I'll be taking
it off, and as you know when beef cooks it will
shrink. To finish it off with a wonderful crust I'll be using a completely
different container, this is the one I'll be using,
and for that i'm gonna be raising my wagyu fat to 400 degrees fahrenheit.
It will be nice quick and fast and hopefully by doing that it will develop
an amazing crust. But now that you know how everything is
gonna go down I say it is enough talking and it is time to deep fry some briskets.
So let's do it!
All right everybody here we have our beautiful brisket. What do you think Maumau?
-That's a brisket? -That's a brisket. -That's a funny looking brisket. -Funny
looking brisket I know. -Oh my God look at those juices. -There's a
lot of juices in there. That's one of the things that I did
everybody I didn't show really on the video
as soon as I sliced it open I put it back on the foil remember you got to let
it rest. Every time you cook a brisket you let it
rest for a little bit and when you let it rest,
more juices come out and you reserve those juices.
Don't even think about throwing it away after you slice it
you put it back and then you put the juices back. Are you ready Maumau?
-That's going to be good! I can't tell already that's going to be amazing. -I got
something here as well a little cream corn Maumau, with your nemesis.
Huh? -Cheese.-I know yeah. All right which one you want to try first?
We're going to go here here? -Uh let's start with that one. -You want to start
with a side dish Maumau? Seriously. -Yeah. -Wow! -We lay the foundation and then we'll be
able to tell. -Try that then let me know how it tastes.
You go for it you don't even need to wait for me, go for it. -Cheers everybody.
-Oh my God. -Come on now. Wow Do you have ham and bacon in here? -No
only bacon. There's plenty of bacon there. -Wow!
-Honestly this one can be a dish by itself.
You know what I mean? Instead of being a side dish and a full
entry. That's amazing. Like that Maumau? -That's amazing.
It's amazing! -That's a winner everybody. Enough with the side dish I am excited
for this. -We're done with it. -Let's open this up be
careful there there's quite a bit of juices.
-Yep. -All right I'm gonna go right here this side here that's a little bit of
the point and also the oh my God
the point and also the flat. Now you might
see some difference on this brisket right here.
-Oh it smells very beefy. -I't doesn't smell yea it's definitely not smoked.
-Are you ready Maumau? I'm excited to find out how it tastes everybody I can't
help myself. The smile is from edge to edge on the
face over here. -I'm anxious. -All right cheers everybody!
Oh so tender. -Oh my God. - Super tender. -Super tender but so different. -Yeah it is
different. -I like it. -You like Maumau? -I like it.
-Oh ma! You're going in for more juices. You like that juice Maumau?
-Oh yeah! -Wow guys this worked like a charm. Maumau... -What did
you do here? -You are not gonna believe it. This is a hundred percent deep fried
brisket, deep fried. -What? -Yes -Did you just
deep fry it because it's cooked all the way through. -I know no no it's a special
deep fry you know how you deep fried potatoes
so you first deep fry it very slowly, then you deep fry it
hard to give a nice crust like this. Check it out everybody.
I mean come on huh is that tender enough for you. I know you're gonna ask me
that's tender look at that. That you can't get that if you just deep fry it
directly you gotta deep fry it in two stages. Look
at Maumau. I can't believe it worked Maumau. It worked.
-It's amazing!
-I need another slice already. -You need a... you finished one slice already?
-Already finished. -Maumau going to town everybody.
-This is good guys this is real good. Completely different from any brisket
you ever had. It tastes like a brisket. -Yeah. -Because that's what it is, but then
there's that crust from the deep frying. -Yeah. -Very different from the regular
barbecue and smoking and any other thing that you tried. It's
just so well done. So, so well done. -Maumau is in heaven
everybody. This is my very first time deep frying a brisket but I promise you
it will not be the last. If you want to do something different with your brisket
definitely give it a try to deep frying everybody. Do not be afraid.
Please do it very carefully find the right pans
because that is pretty much all you have to look for if you find the right pans
you will be good. I want to give a big thank you to Ryan from Camp Chef
for providing the pans for me and obviously my brother Emilio for this
amazing meat. Thank you! 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 on the description down below.
Thank you so much for watching and I'll see you guys on the next one take
everybody. Bye-bye.