Ultimate Brisket Showdown: Bone-In vs. Boneless American Tajima Wagyu Cow | The Bearded Butchers
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- Опубліковано 27 чер 2023
- Have you ever seen a BONE-IN brisket? In this video, we'll pit two briskets against each other in a battle for the ages. One is bone-in, the other boneless. Both are from a full blood American Tajima Bourbon Mash Fed Wagyu cow, a highly prized animal. We'll cook them both the same way and see which one comes out on top!
Will the bone-in brisket's extra flavor and moisture give it the edge? Or will the boneless brisket's ease of cooking make it the winner? Only one way to find out.
So sit back, relax, and enjoy the show. The Great Brisket Showdown is about to begin!
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I don't understand how you guys don't have 10M+ subscribers.
This is hands down the best butcher channel on all of UA-cam, Happy I found out about you guys!
I agree. I can't believe I just watched an hour of barbecue. It's impressive that they can captivate an audience like that. Can't wait for what's next.
You answered your own question. They’re a butcher channel.
Same here bruh. Seth is very surgical with those Victorinox. Not to mention he's very precise.
I consider them our very own “happy 1.9 M subs’ little secret” for now. But I’m sure that won’t last
Well it’s says at the time of my writing it’s only 1.9 mil subscribers so how is it 10 mil
That Bone in, with another 4 hours rest, would of melt in mouth... Great job, looks amazing..
Spencer needs more love in the comments. This guy has top tier editing skills.
AGREED!!!
@@TheBeardedButchers tell Daddy Spencer we love him
@@TheBeardedButchers Higo guys, What about meat that is no aged? Histamines can be a issue for aged meat? Taste? Availability? Thanks!!!
You guys push top tier videos… one of the few channels I can really sit through the WHOLE video. Thanks for the content guys
Thank you!
Wow just saying don’t watch these on empty stomach with no beef close by those juices were amazing
I had a Camp Chef pellet smoker, and sold it for very little. Pellet smokers do not work nearly as well as offset conventional smokers. The $1000 Camp Chef took three times longer to get the same amount of smoke into a brisket as the offset that used big chunks of smoke wood!
Always professional, hardworking Americans , make’s me proud .
You guys deserve a "TV show" for real. Stayed for the hour and learned a lot from you guys.. always enjoy the content and knowledge
I love how one animal has turned out to be multiple episodes and shorts. Awesome content creation BB.👍
Thank you very much, we love sharing as much as we can with you all!
If the bone in brisket had more time to rest, it would have been more tender. The rest is when the magic happens.
For sure!!! Resting is just as important as the smoking! It's all part of the technique!
Holy cow, 11 pm in the UK and I was slightly hungry,,,now I could eat the sofa😅😅
The key is time above 180 F where protein denaturation is accelerated
Maybe a tad. But if you look closely the fat on the bone in didn’t render down near as much as the boneless one. That’s the difference.
@@jimclements3190check Pitmaster out in Manchester if you live close 👌🏽
These guys can break down a brisket blindfolded, but we found they can’t roll and recall fat side up, fat side down lol. Amazing job and awesome video, keep them coming!
Started cutting meat in high school has been a proffesion thats done me well for 15 years. Love that you guys are showing people what its about.
I've got a grass fed bone in brisket in the freezer that I'm going to smoke. From the videos I've seen of them being smoked they take a good 16-20 hours. Absolutely crazy
That's one of the best brisket trim I've seen. Excellent knife work.
I can`t imagine just how much a video like this, stimulates the economy. You boy`s are a credit to your industry.
You guys won me over again! You can tell a lot about people from their dogs! And that dog luvs y’all and it says so much. Thanks for all you guys do.
Whether you are cooking or carving I can’t stop watching once I start watching. You guys are very educational and entertaining. Thank you, and keep up the great work 👍🏼👍🏼👍🏼
Thanks so much, have a good weekend!
You guys are off the hook you guys are living the dream...god bless😊😮😊
Just got our first wyagu brisket 11 lbs thanks brothers stay tune ❤
You're going to love it, hope it turns out well!!
@@TheBeardedButchers i make my best tomorrow 6 hrs then wrap for 4 thanks all black spice
I have to say that in the years I've been watching cooking and BBQ videos, this is only the second bone in Brisket I've seen done and both look amazing. I wish I'd had Brisket available when I introduced my wife to Japanese A5 Wagyu, she would have been ever more ruined for regular steak than she is now.
YES, I sure have had bone-in, i prefer it actually. However i have a completely different reason. I make stock out of all my smoked/BBQed bones. I cant tell you how incredible it is. most especially when making potato-leek soup or my own invention clam chowpeno (a cross between spicy capino (spicy Itialian seafood soup) and creamy clam chowder. I also smoke the clam chowpeno as I make it. My Pop's is just nuts for the stuff!
Excellent! - Thanks for the comparison Guys! - Cheers!
I love watching you guys cut these pieces I like learning where certain cuts come from.
Always looking forward to new things from you guys, thanks very much
Thank you Guys so much for sharing this video and I love 😍 learning and brisket especially when it's tender!!!!
From one editor to another, kudos to Editing Spencer!
He does an awesome job!
Wow! You guys are living the life. Awesome.
Wow that was absolute torture watching and not getting to taste. Thanks love your videos
That was great looking brisket. I really like your videos. They have been teaching me all the different cuts of meat. Of course, your cooking of those cuts really is the show.
You guys have the strongest willpower in not sampling these roasts before you cut them up. I couldn't smell all that goodness and not taste a little sample when it came off the smoker. Also, what would you estimate the retail price of the two briskets?
Spencer is an elite editor. The B rolls are TOP TIER
He's the BEST!
The Duck Dynasty of the butcher world. Very cool.
You can really feel and see the love and passion you have for your chosen craft, it is truly enjoyable watching you two working together. Please stay close and may Gods anointing be upon you and your family.
Thank you very much for the kind words!
I absolutely love the wheels on those smokers.....
That looked unbelievably delicious. I love pickle and raw onion and bbq sauce on my sammies.
get some good crusty bread and dip it in the juice!!! ❤️❤️❤️❤️❤️
With all that hard work came a very delicious beef brisket. The payoff is the smiles on everyones face as they munch down, lol. Fun stuff. I wonder how deer bacon tastes, I've never seen that before.
6:05 yeah.... Yeah can't say I'm surprised, awesome professionals right here...
Both of those are truly beautiful. I'm really digging the grill
Never had bone in though
A friend of mine is the head butcher at a major, high-end shop. He's been cutting meat for over 40 years. He sends his new-hires to your channel for an education.
Guys you are closing the circle! Very very nice move with the bbq, pan, farm, seasonings, next should be wine production !😊😊😊
Awesome. Looking good. Your back and forth commentary is almost as good as the meat!
Yoder! 620.... Kansas where I grew up. the people in Yoder and what they produce are amazing.
We LOVE it!
Got me wanting to do a brisket again. Well done!
Wow this looks so good. Love the content!
My mouth was watering when you were cutting that... Looks great
Sad im not there to eat this with you guys ❤
Great video. Love those smokers!👍👌
Can't wait! I mainly do venison, duck and dove... I have a friend who hunts, and he brings me whatever is in season.
This is awesome, the best videos on butchering plus the best grill company. I love my 640. Thank you for making such great videos!
Our pleasure!
you guys are great. love watching you guys do your thing.
Thanks so much!
Amazing job, fellas. Looks delicious. Keep it up.
Thanks so much!
Gentlemen great partnership with Yoder!! Love it
That boneless one is a thing of beauty
Looks delicious, thank you for the video.
Most welcome 😊
That looked so awesome thanks.guys
Very good did enjoy the video. Thanks.
This video is awesome. Those smokers are epic. And thank God for Spencer. 😊
Looks amazing guys great job
Just love this video, I need to get my smoker out and get your seasoning and give it a try.
Guys\ you have me drooling here, looking at that great briskets ,WOW,it’s 2;35 pm here in NJ, NOW FOR MY BREAKFAST, STAY WELL GUYS !🇺🇸🇺🇸🇺🇸🇺🇸
Great idea on the paper folding.
That was a great smoking cook to start your outstanding new Yoder Butcher Brothers smoker on!
Yoders are cool, congratulations guys they sure look nice personalized
The meat looks great, as usual.. thanks for all the great videos
Thanks for watching!
And I love 😍 learning and the information that You Amazing Guys give out to us! So So A True Blessing 😊🥰💝❤️💯🙏🙏🙏
Always give preference to this channel over Netflix…
I m in love with this channel.
Been running a Yoder for years now, not as nice as yours, but love it. Good luck on the collaboration
Im digging those smokers! Im a pellet smoker guy myself. Im gonna check those out and start setting aside for that. real nice! I like to mix in the small wood chips with my pellets to give that deeper smoke
cutting meat like this looks so satisfying
What a great video guys!!!
Looks so good. I’m so jealous. I love when you guys cook.
Thank you 😋
Enjoyed watchingand seeing you enjoy it.
Thanks so much!
Man, you guys do great work!
Much appreciated!
Oh my gosh!! I really enjoy your butchering videos! They are so informative and I’m amazed at the knowledge you both have and so educational now to the smoking part of the video… I had to put on a bib to keep from drooling all over!! And slicing the two briskets was so beautiful I could almost taste them. I watched with rapt attention as you ate little samples and I over flowed the bib! I would have loved to go to a bbq restaurant and have brisket there but I knew it could never be as appetizing as what you guys made and I’d be disappointed. Thanks so much for what you do and keep on educating us!!!❤️💕🥴🤟🏽🤟🏽👌
😂 Thank you!
You guys are very inspiring 🤘🏽. I thoroughly enjoying smoking all diff cuts bcuz of you guys. And the seasonings are a must for every get-together. And we always cook more than enough 😂. Gonna do a brisket again this weekend 🤘🏽
That sounds great! Thanks for sharing.
AWESOME! Thanks for sharing.
You bet!
How can I order meats for delivery to Forth Lauderdale?
One out of 2.6 million here. I was a bit surprised to see the Smoke ring was almost non-existant and was wondering if that was on account of the Dense Oak pellets, or if the Yoder was set to low smoke. None the Less, it was a Good lesson on something New and something Old. Gr8 Show Guys ! ! 😋
I love the restraint you show for the video. If I had a knife in my hand cutting the cooked meat, my other hand would be putting fatty meat in my mouth with the first cut.
I have purchased the black seasoning and I freaking LOVE it!!!
This is GREAT to hear, thank you!
Another great video. Amazing!
Glad you enjoyed it!
Great job guys, looks delicious from where I sit!
Thank you! Even more delicious up close as you can imagine 🤤
Welcome to the Yoder family gents! Proud owner of a YS640S, and a Durango 20" Finding the sweet spot on the damper is the trick to even the temps across the pit, I found all the way out to the right then back in an inch or two evens the temps right across
Us Black fans of yours appreciate you going ‘Black’… good video and I enjoy watching your content!
Seth is arguably the best butcher out there. I like both the brothers though. Even that little Camera shy dork with the glasses 😂
I'd like to be at that bbq 💯💯💯
You guys and your team are my heros..!!!!!
The most entertaining infomercial I ever watched.
You guys never disappoint. Love the content always top notch. I live in Thailand most of the year = No Beef (Other Then Rubber). I only return to work in the USA for my private clients = Amazing Beef. I have a “Digital” smoker, A Trager, a full wood canister smoker. I do everything in my Traeger 600 series. Bravo 👏 again to you guys and your team.
Great video boys! I’m freakin starving now, so thanks for that!
Looks really good like you’re guys cutting board
If I could just grab into the screen to get some of that nice looking brisket right now... heaven!
Hell yes, I will get one of that smoker. Custom build Bearded Butchers brand select looks Awesome! 🇺🇸🇺🇸
Best butchers, thank you for educating me or us or people .
Thank you for letting us share our info with you!
Very good job guys👍👍👍
Tragic - TRAGIC - that there's only enough for me!
Got a new grill for father's day. Great presentation guys.
That's awesome, hope you're enjoying it!!
Holy moly, those smokers are some kind of fine. Congrats guys.
That was AMAZING!!!
Enjoy watching your show. Although it is hard to watch the finished products getting eaten. 😀👍
I love those "thermal" thermometers!