I Cooked EVERYTHING Like a Brisket
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- Опубліковано 26 вер 2024
- Use code MAXTHEMEATGUY50 to get 50% off your first Factor box at bit.ly/3LxJ3KU !
Brisket is the king of barbecue, but it’s time we put the heavyweight champ up against some new challengers. In this video we compare 16 cuts to see how they stack up, and to find out if brisket is truly superior. This one was full of surprises!
#brisket #wagyu #wagyua5 #skirtsteak #welldonesteak #brisketbbq #bavettesteak #vacio #bbq #bbqfeast
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I will trade you seasonings for jerky ❤
I love brisket❤
@maxthemeatguy I am reaching out to you and @gugafoods. How long can I safely wet age a tomohawk steak? I am leaving on a 6month military deployment, and I thought hey why not wet age this while your gone then eat when I get back? Any thoughts would be awesome! Thanks much love the channel!
@@BelowAverageUtahDad wish you the best! I would freeze it. Anything over a couple months is already pushing it and freezing is totally fine
Jesus loves you and may God bless you
Petition for max to always wear that cow suit when he teaches us about beef
yes
ABSOLUUUTELY
We need this
Yes
Fr
I threw a bavette on the smoker yesterday and forgot. After 3 hours I expected leather… it was actually crazy delicious.
As a Texan- we grew up smoking our fillet (whole fillet, no individual steaks) to medium rare seasoned with coarse pepper & salt. Finish with a sear. Always wall to wall perfect.
Pellet smoker with mesquite pellets would be ideal
Bang on reverse sear, slowly raise core temp to perfect doneness
@@cameronknowles6267 I’ve never overcooked a steak like that. Sometimes I won’t even sear it & serve it like a prime rib. It keeps the fillet butter soft. You can cut it with a fork like that…
Reverse sear is my personal favorite though
rule 30 much
Max truly never disappoints with his meat knowledge 😂
Ohh are you trying to be funny for likes, Mr?
@@WhatNow505🍟
🥸🥸🥸🥸🥸🥸🥸🥸
🗿🗿
Your mama also has a lot of knowledge on meat
Im a bartender, but I'm mostly interested in distillates and their science and I love hearing such pieces of information as your explanation on why brisket's best when cooked well done
This is definitely video of the year, Max. I learned a lot about beef in just 16 mins. Thank you a lot & I hope to see more vids like this.
he did not just pronounce the h in hour 0:06
Bro took the h to much 😂
Super disappointed you didn't throw a Tri Tip in the mix... It is the closest to brisket I have found, and time to cook makes it well worth it! Give it a try Max! You won't be disappointed!
i was shocked too
I know Tri Tip is more of a West Coast cut, But I also know Max has some Top Secret level of clearance for access to some of the best cuts... Let's go Max!!
Max, you never bore your followers…or your arteries. Great episode.
Agreed
I'm so glad you explained collagen is what makes working muscles so tough. I always knew those muscles where much tougher but didn't understand why, to me I always thought if a muscle is constantly being worked it should be more tender in my mind. Now it makes so much more sense!
Love your videos so much thank you for making them!
I appreciate it!
9:17 we love it for nihari when it is cooked very low and slow for like 18 hours.
Love all of your vids! Keep up the good work Max!
you should definitely get an untrimmed top blade shoulder roast (the flat irons untrimmed with the connective tissue in the middle) and try it again cooking it to around 185-190... one of the best unknown bbq items out there
Thanks for the lesson Max. It was really educational and fun learning about meat it's fibres and like factor. Have. Agreed week ahead.🎉
Denver tip: Costco where I live has chuck roll at $4.99/lb for choice. I ended up with about 4-5 nice sized Denver steaks, plus the chuck steaks, Sierra, and teres major, along with about 6 lbs of meat and trim to grind into burgers. I'd say well worth it.
I learnt a ton of stuff about beef cuts thanks to you Max ❤😊👏
2:49 not you wearing a cow onesie outta nowhere😂😂😂😂😂😂😂😂😂😂😂😂😂😂
Honeycomb tripe IS LITERALLY the bonnet in French. Wear it. Eat it. What a trip.
Great video Max thanks for eating the whole cow and teaching people about off cuts of meat
Also some people like dry meat nothing wrong with that
Honestly, I don’t eat meat that much, because of ethics/dietary reasons (meat messes up my gut really bad for some reason). However, I do like watching these videos because I love cooking, I love culinary science, and a lot of my family loves meat, so I’m hoping to try these methods, cause I wanna make good food, and Max knows a lot about what he’s talking about, especially in terms of taking topics that are a bit more complex, and simplifying it enough so it’s easy to understand.
What's your medical illness? I've known people with Crohn's and IBS who can't eat meats, I also knew one who had an allergy to something called alpha-gal
My mom cooks the tripe for menudo for no less than 12 hours. Halfway through cooking she throws in a beef leg, which includes the hoof. When her
Menudo cools for storage, it becomes menudo jello.
My mom scalds the beef tongue so the outer skin comes off. She slices it and my dad cooks it over mesquite charcoal indirectly. She makes a salsa using reconstituted guajillos and Chile negro, grilled tomatoes and onions, and lots of fresh garlic. With fresh corn tortillas, frijoles refritos, and sopa de arroz, it’s heaven.
My dad simmers cleaned intestines in milk, salt, garlic cloves, cumin, and pepper. After they’re cooked tender, he deep fried them to an almost chicharron consistency.
That's how I love tripa. I always ask for them to be cooked like a chicharrón and tounge tacos are so good too!
always a great day when Max The Meat Guy posts a video or is in a video!
I smoke Prime chuck roast just like a brisket all the time and it's fantastic. Try to find a large chuck roast, 3 to 4 pounds.
2:35 “Sandvich”- Heavy Tf2
*the beef stomach gotta be my favourite one in this video* looks the best and taste the best ,I have already try this after your video
The smoke ring on the Top Round is insane🤤
*Max:* "Tongue ‘n’ cheek"…
*Me:* …do push-ups, Max. 😂🤣
He should do a challenge and cook every meat you can get and cook it like a brisket. Be it fish, chicken, bison are whatever else
Here in Austin one of the top bbq spots, Leroy and Lewis, makes beef cheeks instead of brisket on most days and it is amazing. Another spot here, Loro, also makes a smoked bavette. It's interesting to see those in your top choices and have well established bbq spots backing that up with their menus.
Oh interesting!
ok but that factor meal thing genuinely looked really good
9:34 he know what that is 😂
I love the silliness in the video. The meats all looked so good. Especially the cheek meat.
In Spain we eat a lot of stomach (callos) and ox tail (rabo de toro), you should check some recipes of how we eat it and I promise you, you´ll love it.
I feel like I’ve blinked and your subscribers have doubled 😂 I’m so happy to see you doing so well! Another great video, learnt a lot here
You need a big and thick cut if you are smoking it like a brisket. My favorite is a 3 to 4 pounds Prime chuck roast, make sure you get a thick one. I smoke chuck roast just like brisket all the time!
I like how while watching these videos, I actually get to learn something about cow anatomy
Really loved this one. Made me soooo hungry.
You can always trust Max to tell you how to handle meat!
love the dedication and time you put into your videos
"But we ain't got time for that" is pure comedy gold
I must ask how your presentation is so good
I really enjoyed the dry jokes in your videos, Max. Keep it up!
"I don't like unknown meat going in my mouth" Max the meat guy-2023.
Max in a Moo Suit is the kind of content I need. 🐮
Max always cook yummy foods yo.
I wanna try your food yo.
Instead of cooking brisket to 203F, cook it to 190F and hold at 150F for 16 hours. The meat will taste beefier at 190F than 203F, and holding at 150F for 16 hours yields equally tender meat.
love your videos max! although, could you try adding making wagyu chicken nuggets? although, they may not be "chicken" anymore. Do try
Right On!!! Is anyone else getting the meat sweats from watching this video?
Max! Can we have more fish and fowl content?
As much as I enjoy the beef and pork videos, I cant eat it 😅
The beef shank is a rotary. Look at that bone. Thats the symbol of for the rotary engine
I don’t know why but beer tongue gives me the shivers
Max went ham with the vine booms in the video
the beef cheek makes the absolute best tacos. add some cilantro, sweet onion, a squeeze of lime, and a good tomatillo salsa for some added freshness (and kick if you go for a spicier salsa). Your taste buds will thank you.
Literally max and guga are the only good food content creators nowadays
Golden Gully?
Clearly, Brisket is the toughest one ever. Really needs to pay attention for this one
He messed that ox tail, he need to watch bro "Texas in every way" 😂
You need a "Max Jerky" Branded Taste Test Tie
Genius
wow oh wow
LeRoy and Lewis in Austin is famous for the beef cheeks. Smoked and then confit in tallow.
4:19 you should totally do a do it at home vid about how to make a perfect brisket in a day to day house
Looking at all the spiral roasts, I had an idea for a comparison test. Belly cuts: beef vs pork vs lamb.
My favorite is a chuck, very similar to the brisket, just better for making sammiches
Every time max cooks meat it looks so so good
For your next video make a medium to well done steak but frozen! (PLZ)
“I don’t like unknown meat going in my mouth” -max the meat guy 2023😂😂😂😂😂
13:30 Interesting.. I guess USA might had exported most of the denver steak cuts? Where I live, USDA denver steak is very available in places like Costco and they are usually sold as the second cheapest steak cuts(the cheapest steak being oyster blade steaks, which is flat iron steaks that didn't have the tough tendon cut out). Good to know that they can be good alternative for slow roasted brisket, as brisket is very hard to find here.
2:48 thought it was cowsep 😂
I’ve done a lot of “brisket cooks” with other meats. Plenty of other options out there. Cheaper too. Often times I get asked if it’s brisket.
tripe on the grill is fire max!
Didnt eat for most of the day, now im hungry 😭😭
Editor had a field day with this video
Oh my goodness! I love the cow onesie!
ohh ok, so if I wanted to cook a ~160 pound cow that consistently goes to the gym 3-4 times a week and is 30 years old, I should cook the cow low and slow like a brisket! Thanks, Max!
uhh… you said a cow? 😅
@@foolishgamer99 Yes, do you happen to know how long such a cow would last if stored in a bathtub? Wondering if I can still cook the cow.
Cooked beef intestine filled with a wet bread olive oil and spices mix. Is actually a famous shabbat dish in Jewish European culture. It's called 'KISHKA' and is actually delicious!!!
You should really try " pacal pörkölt " from the stomach its a hungarian stew dish
5:46 is where the sponsor ends for anyone who wants to skip it
Thank you good sir 🫡🫡🫡🫡
Sirloin Flap is one of my favorites for that Brisket flavor in a hurry!
I giggled at the tongue n cheek joke
NOTHING IS BETTER THAN BRISKET MAX
NOTHING!
should've done a chuck eye roast, used them before brisket became the cheapest
You should have tried a Chuck roast, it’s a good stand in for a brisket
This guy gives guga a run for his money as far as knowledge goes
1:39
good Pun
Good day Max 🎉!
As an Australian we really just stuck to bacon and mince but i’d love to try something new!
That vacio looked amazing.
Max tryin to tap into that Alton Brown spirit for Gen Z.
Ill never forget the day i had a date with a girl that ordered “flaming yawn” at a very expensive restaurant only because it costs the most. And then proceeded to say she’s vegetarian. My dog ate good that night and snuggled even better
Do I even want to ask how she wanted it cooked?
I still think beef ribs are the 👑 of BBQ
thank you professor cow. finally someone i can take seriously when it comes to meat. humans just wouldnt understand.
If they all came off at the same time you can’t be sure each individual piece came to temp at the same time some would be massive over done and some might need to be cooked longer
Brisket is the Tribal chief of Bbq
Do this experiment again and next time use a thermometer on every meat
Really good video keel up the hard work
Max actually got a whole cow for us in this video. Great work, Max ❤
Max is truly The Meat Guy
beef stomach and intestine is common in some polish soups and im sure in other soups in other cultures
NOTHING beats Brisket. You couldn't kidnap a Texan without Brisket!