I busted out a 17 hr smoked + 8 hr rested brisket yesterday for Thanksgiving. No marinade though, just put the rub on the day before. So so so much better than turkey
I came here to say this. I couldn't find any wholesale pastrami locally so I made my own. I like to make my own ramen noodles and broth, and pastrami really goes great with any miso.
I'm almost a year late to this, so I doubt you'll see the comment, but I'm a home cook who does a LOT of preserving, corning, marinating, and traditional smoking for meat preservation. And the reason your marinade didn't penetrate as deeply as you might have expected is because it didn't have enough salt. Salt causes the muscle fibers contract, squeezing liquid out and then pulling liquid back in like a sponge. This mixes your marinade or brine with the meat's own juices, and is how you get a full corning for salt or brine preservation. Taking the salt you used first out and putting it into the marinade instead may have gotten you a better result.
Especially when the brisket fat is the best part. You want the quality of the meat to shine. I would get doing this to a lower quality beef, but even then 15 days is so much.
I've met people from the south who pronounce it like "sheer", it depends on what region you come from. But yeah I pronounce it like sure. Although, I pronounce "sure" like "shore", so it's more like "shə"
Are you serious?! We have here a UA-cam chef from across the pond who makes an actual effort not to say "wor-chester-shy-er" or to ham it up for the lulz, he does a pretty great job, and you're picking him up on "sheer" Vs "shuh"? Choose your battles, mate.
That brisket enjoyed a sweet seasoning, a sauna AND an eight hour nap? Wow, quite the luxury if you ask me. But I think it's better than cooking it on a high heat in a rush because instead of forgetting it for a few mins on the grill and it's already black burnt, you have all the time. This is more practical for lazy folks lol
I've been watching Guga for a while, seeing as he's 'THE meat specialist'. But. I've also been watching more videos of you preparing the same things he does, with less equipment as well. I have to say, I think you surpass Guga. UA-cam and the community low-key brainwashed us into thinking Guga is the best as preparing steaks or meat. But I'd say you're severely underrated.
I always marinade mine for 5 days and then 2 days uncovered to try out the skin. Always cures the unfinished bark problem. If you just use a marinaded brisket, all the moisture soaked into the meat will escape onto the surface while it is smoking and prevent the bark from forming.
😢 so sad. I cook twenty brisket a week. I’m constantly tweeking my approach. 😂 So far I’m at pickle juice dip for one hour. Texas style seasoning .220 for twelve hours . Splash with apple vinegar and tallow. Smoke with applewood for three hours at 275. Light touch of gochujang bbq to glaze. 😂 Take a collection from your homies and cook a brisket together. 🤷♂️ it’s fun. I prefer pork shoulder when I’m smoking to be honest. Smoke what you got. 👍
@malice5121 yeah besides they can buy a phone... maybe they shouls stop changing phone everytime new iphone came out and go for a more reasonably priced one
My man! Everyone online seems to receive endless hate when they show a video squeezing some juice out of their meat (usually brisket, where there's a center fat cavity it funnels out of). We need someone of a respectable status to do a blind taste test to finally put to rest whether it makes any noticeable difference or not! Is a one off squeeze for the camera harmless fun, or are they dooming their glorious end product like people say!? It must be settled once and for all! For the life of me i cant find any videos putting this theory to the test.
YOUR VIDEOS ARE SO COOL!! I love these so much and I feel like I’ve been watching your videos for like an hour and a half! I don’t know how often you post, but I will do my best to like all of your videos I watch! Keep it up!
Going the side dish path like Guga? Anyway, what I really want is dry ageing in butterfly pea powder. I tried and know marinating works, but not dry ageing. :)
Those yorkshire puddings look good man. Im from and live in yorkshire. We have them with our roast dinners and sometimes as a starter before christmas feast.
Great video, thought both looked amazing, loved they way you detail cutting the brisket down for the best results - will say, as a Brit, the Yorkshire Pudding was an amazing addition, looked perfect! As a side note, in the UK the Worcestershire Sauce you added to the marinade is pronounced like "wuh-ster-shire" Sauce, not "wor-ster-shire" ❤
Hey Max, once a week we have the oven on, so i like to put my chicken breast in there so we can keep our electricity low. Any advice on what i should put on the chicken? Any crazy Experiments you did that i could benefit from? Usually i just put on some Mixture of spices on it a Minute before it goes into the oven, but i decided to put it in a mix with greek yogurt and other stuff and keep that in the fridge for a day before putting it into the oven. Thanks to you i dont have to eat White chicken anymore, you have become a life saver for me
Max: talks about the insane cost of making his videos Also Max: Uses a wagyu tallow to line his baking tin whilst saying that he could have used vegetable oil
OMG. MY MOUTH WAS WATERING 😋 THE WHOLE TIME ESPECIALLY WHEN U CUT INTO IT AND I SAW THE JUICES RUNNING DOWN. U R AN AMAZING COOK I REALLY ENJOY WATCHING UR VIDEO'S! I also could I ask a favor of u ? That when ur doing your Video's can u add the ingredients and measurements on the video PLEASE & THANK U so that I can actually write these recipes down. Thank u again your an AMAZING COOK😊😍
I think scraping the marinade off the brisket would prevent uneven bark, no? the marinate is pretty much fixed on the surface, and excess marinate is just pooling in the small pits of the brisket and preventing crust formation
oh so your the “smoaking over apple wood low and slow” guy i be seeing on tik tok 🤣🤣🤣🤣 i was looking for you for the longest but i just found you on accident on my youtube recommend
The Marinade should never penetrate deeper than a certain point of equilibrium of salt concentration. Unless you keep the concentration of salt higher on the outside than the inside of the meat it will stop. Not sure if I forgot something. But I guess it would also just loose water if you use more salt.
Brisket is my favorite dinner to have. Christmas day is much more special with a plate of brisket rice beans and sausage 🙏 I also have it for my birthday, and I had it for my dogs birthday 😅 yes he got some! Lol
I would love to see a nice chocolate cake cooked in the smoker or double chocolate chip muffins cooked on the smoker with a nice caramel bourbon icing !! Mic drop.....your move buddy!
Rub your meat with a lot of CLOVES and OREGANO, both fresh and dried and add the same CLOVES and OREGANO fresh and dried to your marinating liquid and let it stay for months. CLOVES and OREGANO fresh and dried are used to preserve meats for months before the advent of refrigerators and freezers and canning.
Imagine being at thanksgiving with his family knowing he’s gonna pull up with one of these delectable dishes 😤
Huh?rawten aged meat?😂
@@HexyReviewToday i dont think you know what ROTTEN means. That is not rotten its aged.
I busted out a 17 hr smoked + 8 hr rested brisket yesterday for Thanksgiving. No marinade though, just put the rub on the day before.
So so so much better than turkey
@@RyanMonty probably tasted amazing too 😋
Would be so awesome
Hey Max,
You should try a Pastrami.
Let the Brisket Cure in a brine for 2 weeks then dry age it for 30 - 60 days and smoke it after
Sound good
but if he does, he's gotta dry-age another brisket for 30-60 days as a control, just to compare it properly
@@occultnightingale1106 or compare it to a non dry aged pastrami brisket. One that is straight out of the brine and smoked
T
I came here to say this. I couldn't find any wholesale pastrami locally so I made my own. I like to make my own ramen noodles and broth, and pastrami really goes great with any miso.
That's not a brisket that's a fossil 💀
Real
@@Poopshart-br5vm fake
@@moomaniac2932 Realism
OMG REAL
I literally looked at the thumbnail and thought it was a turd 💀
the poor cat thought he was getting some food his reaction is so cute and funny😂
It honestly was really cute hearing him, he probably thought “YES FOOD!”
Hi, guy from Yorkshire here. Tip for your yorkshire puddings. The batter should be room temperature not cold. They rise better and cook more evenly
I've always used chilled better and never had any problems with my rise.
That “no room in the fridge” is so relatable
Wooo!!! Subtitles!! Thank you so much Max this brisket looks amazing! Gonna convince my family to let me have one 😂
You should do a dry-age vs marinade experiment for the same amount of time and see which one turns out better.
Why not marinade a dry aged?
@@Skenjin why not both three?
@@Skenjinyou spent a lot for that dry-aged flavor, why would drown it in marinade
@@babieagle5711 I have never had the money to afford dry aged, so how could I know?
Max got a brand new grill and a brand new house !! Cheers Max
🙏🙏🙏
I never thought I'd see you making Yorkshire puddings it's a staple where I'm from in the UK glad they're getting the attention they deserve
I'm almost a year late to this, so I doubt you'll see the comment, but I'm a home cook who does a LOT of preserving, corning, marinating, and traditional smoking for meat preservation. And the reason your marinade didn't penetrate as deeply as you might have expected is because it didn't have enough salt. Salt causes the muscle fibers contract, squeezing liquid out and then pulling liquid back in like a sponge. This mixes your marinade or brine with the meat's own juices, and is how you get a full corning for salt or brine preservation. Taking the salt you used first out and putting it into the marinade instead may have gotten you a better result.
Top 5 chef on UA-cam are Max the Meat Guy, Albert, Nick DiGiovanni, Guga foods and Lynja
Dont forget Albert
Lynja out albert in
All out, Guga in!!
And QCP at 6th 😂
@@cryingjonny3876 qcp is trash.
Me personally when it comes to brisket I need more than just salt and pepper. I need a good season rub.
Especially when the brisket fat is the best part.
You want the quality of the meat to shine.
I would get doing this to a lower quality beef, but even then 15 days is so much.
I agree
Hi max . Just a tip from the UK, but the shire actually is pronounced more of a sure. The brisket looks amazing!
At least he got Worcester sounding like "Wooster", but yeah.. the "Sheer" sounds off..
A someone who lives in a place ending with -shire. It's more of a shuh sound than sure.
I've met people from the south who pronounce it like "sheer", it depends on what region you come from. But yeah I pronounce it like sure. Although, I pronounce "sure" like "shore", so it's more like "shə"
But, given Max's accent, I'd say "sure" is a good comparison
Are you serious?!
We have here a UA-cam chef from across the pond who makes an actual effort not to say "wor-chester-shy-er" or to ham it up for the lulz, he does a pretty great job, and you're picking him up on "sheer" Vs "shuh"?
Choose your battles, mate.
@4:02 I am glad you cut into it to look. Your sacrifice gave knowledge, gave me some 'Good Eats' vibes. A+
when im not hungry at lunch time i just check out your channel and get hungry instantly.
My taste buds are crying
This looks so good- why do I torture myself like this!? 😭🤣
Ikr
That brisket enjoyed a sweet seasoning, a sauna AND an eight hour nap? Wow, quite the luxury if you ask me. But I think it's better than cooking it on a high heat in a rush because instead of forgetting it for a few mins on the grill and it's already black burnt, you have all the time. This is more practical for lazy folks lol
I've been watching Guga for a while, seeing as he's 'THE meat specialist'. But. I've also been watching more videos of you preparing the same things he does, with less equipment as well.
I have to say, I think you surpass Guga. UA-cam and the community low-key brainwashed us into thinking Guga is the best as preparing steaks or meat. But I'd say you're severely underrated.
I always marinade mine for 5 days and then 2 days uncovered to try out the skin. Always cures the unfinished bark problem. If you just use a marinaded brisket, all the moisture soaked into the meat will escape onto the surface while it is smoking and prevent the bark from forming.
I love how max gives us tips and tricks on how to cook this knowing damn well 90% of us are to poor to buy, let alone cook a brisket
😢 so sad. I cook twenty brisket a week. I’m constantly tweeking my approach. 😂
So far I’m at pickle juice dip for one hour. Texas style seasoning .220 for twelve hours . Splash with apple vinegar and tallow. Smoke with applewood for three hours at 275. Light touch of gochujang bbq to glaze. 😂
Take a collection from your homies and cook a brisket together. 🤷♂️ it’s fun.
I prefer pork shoulder when I’m smoking to be honest.
Smoke what you got. 👍
Yeah speak for yourself there bud lol
@malice5121 yeah besides they can buy a phone... maybe they shouls stop changing phone everytime new iphone came out and go for a more reasonably priced one
@Malice that shit is like 120 here for one
@@BigToeJohnDoe facts lmao 😂
My man! Everyone online seems to receive endless hate when they show a video squeezing some juice out of their meat (usually brisket, where there's a center fat cavity it funnels out of). We need someone of a respectable status to do a blind taste test to finally put to rest whether it makes any noticeable difference or not! Is a one off squeeze for the camera harmless fun, or are they dooming their glorious end product like people say!? It must be settled once and for all! For the life of me i cant find any videos putting this theory to the test.
Amazing idea! I’m doing this 😃
YOUR VIDEOS ARE SO COOL!! I love these so much and I feel like I’ve been watching your videos for like an hour and a half! I don’t know how often you post, but I will do my best to like all of your videos I watch! Keep it up!
Thanks so much 😃
Max, Guga and Ahmed are the best chefs on UA-cam, change my mind
Hello from the Isle of Man brisket looked insane! thanks for the videos a necessary part of my day at this point lol
2:45 Same here, whenever I open a bag of chips my dog thinks I’m opening his bag of treats 😅
Best ytube cook out there, vids are always well edited, simple, and informative.
I love the education while it still be entertaining! Amazing as always
Going the side dish path like Guga? Anyway, what I really want is dry ageing in butterfly pea powder. I tried and know marinating works, but not dry ageing. :)
He idolizes guga
"These briskets got more sleep than me last night"
Same max same
The way he said Yorkshire hurt me as a Brit.
haha enit
**Max opens a can of chipotle **
* mean while Tibby meows for food* 2:41
Love the longer content
Those yorkshire puddings look good man. Im from and live in yorkshire. We have them with our roast dinners and sometimes as a starter before christmas feast.
Great video, thought both looked amazing, loved they way you detail cutting the brisket down for the best results - will say, as a Brit, the Yorkshire Pudding was an amazing addition, looked perfect! As a side note, in the UK the Worcestershire Sauce you added to the marinade is pronounced like "wuh-ster-shire" Sauce, not "wor-ster-shire" ❤
Low and slow gets me every time
Max and crew bringing that drip
Hey max, you should try and cut it into thin strips and dry it with smoke (making beef jerky).
3:38 me playing with my girls stuff
I’m always watching these clips at night, and always hungry! How dare you 😆👌
Bro is it just me who gets really hungry when watching any of his vids
I like the Texas style control. Good trimming tips
Top 5 chefs on UA-cam 1 Nick Digiovany 2 Kwoowk 3 Max the meat guy 4 QCP 5 Lynja
For a tasty adventure, try it Montréal smoked meat style. You have to do it the traditional way
Hey Max, once a week we have the oven on, so i like to put my chicken breast in there so we can keep our electricity low. Any advice on what i should put on the chicken? Any crazy Experiments you did that i could benefit from? Usually i just put on some Mixture of spices on it a Minute before it goes into the oven, but i decided to put it in a mix with greek yogurt and other stuff and keep that in the fridge for a day before putting it into the oven. Thanks to you i dont have to eat White chicken anymore, you have become a life saver for me
Love the new grill! Your family must be happy to have you on Thanksgiving. :)
Lost it at "STRAIGHT UP DRIPPING" hahahaha
Love your vids, keep it up
i bet even vegans would like this dude's content.
Thank you for making Yorkshire puddings eat them all the time in Yorkshire in england
00:13 man don’t tell me that the brisket on the right doesn’t look like an old shoe😂😂😂😂😂
the brisket on the right doesn't look like an old shoe
Top chefs rn on yt
1.nick d
2. Max the meat guy
3. The golden balance
4.Qcp
5.thatdudecancook
6.gugafoods
7.albert
Max: talks about the insane cost of making his videos
Also Max: Uses a wagyu tallow to line his baking tin whilst saying that he could have used vegetable oil
Wagyu tallow is honestly super cheap to just buy
OMG. MY MOUTH WAS WATERING 😋 THE WHOLE TIME ESPECIALLY WHEN U CUT INTO IT AND I SAW THE JUICES RUNNING DOWN. U R AN AMAZING COOK I REALLY ENJOY WATCHING UR VIDEO'S! I also could I ask a favor of u ? That when ur doing your Video's can u add the ingredients and measurements on the video PLEASE & THANK U so that I can actually write these recipes down. Thank u again your an AMAZING COOK😊😍
I think scraping the marinade off the brisket would prevent uneven bark, no? the marinate is pretty much fixed on the surface, and excess marinate is just pooling in the small pits of the brisket and preventing crust formation
Yeah good point! And I didn’t quite trim that one to allow for excess moisture to drain as it cooked.
Also great tip about when to wrap your brisky to preserve bark at 6:40
Hecking hell! TIBBY had me rolling! He comes in hot like "WHERE MY FOOD AT?!?!?!" hahahahaha xD
Dang it boy! 😂 you sure know how to cook 👨🍳.
Straight up dripping my G
oh so your the “smoaking over apple wood low and slow” guy i be seeing on tik tok 🤣🤣🤣🤣 i was looking for you for the longest but i just found you on accident on my youtube recommend
🙏🙏
Getting real close to Christmas. Whole Ribeye roasts would be sick.
2:48 tibby CUTE
The Marinade should never penetrate deeper than a certain point of equilibrium of salt concentration. Unless you keep the concentration of salt higher on the outside than the inside of the meat it will stop. Not sure if I forgot something. But I guess it would also just loose water if you use more salt.
Low and slow never gets old
That cutting board sees so .uch raw meat slapped on it lol.
You had me at wagyu-fat Yorkshire puddings.
As a guy from Yorkshire hearing you say Yorkshire defo made my day 😂👍
I like how you smoke over applewood. People don’t recommend beef with applewood, but I smoke everything over applewood.
Bro, barney took him too seriously when he said “get real.” 💀
4:28 salt bae vibes😂
My mouth waters every time I watch your shows. Just wow 😮.
I marinated a London broil for 14 days and it was really tender and good
Such a blast watching this videos
That brisket looks godly.
Can't beat Texas brisket's simple ways!
I like the way he says Yorkshire pudding. Love the representation of my people
Mans went boujee on us with Yorkshire beef tallow pudding😂
Watching your videos while waiting on the Oven to finish and being hungry is straight torture
"Remove the thick fat" Wise words Max
I gotta say soy sauce is with steak is underrated, glad to see some finally did this
Dry aged marinated brisket low and slow 🔥
Did he just say Worcestershire like that I know nobody can say it but 😭
Brisket is my favorite dinner to have. Christmas day is much more special with a plate of brisket rice beans and sausage 🙏 I also have it for my birthday, and I had it for my dogs birthday 😅 yes he got some! Lol
When I saw this I read “I marinated in a basket for 15days”
What I want to know is what do you do with that 15 hour brisket. Who is eating all these briskets after the shoot?
Currently watching this in west YORKSHIRE 😊
I’m so glad you don’t smother it in sauce before trying it like so many channels.
LOOKS AWESOME!!
I would love to see a nice chocolate cake cooked in the smoker or double chocolate chip muffins cooked on the smoker with a nice caramel bourbon icing !! Mic drop.....your move buddy!
As always brother phenomenal video
🙏
I’m sure it won’t make a big difference but what about 5 day 10 day and 15 day marinade and compare them
I've never tried brisket... it's a goal in my life now
9:38 I had it paused and when I came back I thought he said “fur suits” 💀💀💀
Finally an actual video and not a #short
An American who can make real Yorkshire puds.
Well done sir.
This lookin like a whole guga video it’s got the experiment the control the side dish and everything
Rub your meat with a lot of CLOVES and OREGANO, both fresh and dried and add the same CLOVES and OREGANO fresh and dried to your marinating liquid and let it stay for months. CLOVES and OREGANO fresh and dried are used to preserve meats for months before the advent of refrigerators and freezers and canning.
Nothing like prehistoric brisket .
2:23 I give that idea 5 mark ruffalos!
Love that you're a chat guy like me :) Tibby is awesome