24hrs WHISKEY BBQ Brisket Experiment!

If you ever tried cooking with any type of alcohol beverage you might have ended up not happy. I have my share fair of those experiments, today it is totally different! This Brisket was something special and here I show you how I made it.
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#Brisket #SousVide #Cooking

[@FrostyNarwhal]

Freeze dry and hydrate a steak with overproof whiskey and set it on fire to see if it sears itself.

[@DiscoDogPacmanFrog]

This might be the best idea I've ever heard

[@zbady4595]

That sounds dangerous but fun

[@tazafresh]

I don't drink alcohol. But I think that is an amazing idea. You win the comment section today. Bravo. Let's doooooo it Guga!

[@Woletat]

*SHEEEEEESH*

[@ninabolcina8021]

make this a thing

[@mehdim]

"The smell is 90% of everything. " -Guga *looks at soap* cheers everybady!

[@Seekuh4ever]

lol

[@professortree9387]

I know that I’ll never get to Sous vide anything, but I still watch Guga’s videos for the side dishes. That’s my forté

[@michaellischio7617]

💯

[@draxxsklounst6595]

He makes some slammin sides

[@Twfish13]

Why not? sous vide is so easy, it doesn’t really require any room just like $100. It makes cooking easy, if you get one you won’t regret it

[@Paintplayer1]

I literally don't eat any protein without preparing it sous vide first. If I had 100 people with $200 each in their pockets with which I had to improve as many of their lives as possible, I'd have them all buy sous vide circulators and accessories

[@ahamay656]

@@Paintplayer1 can you really notice a difference?

[@daikatarokamegawa542]

I can picture Guga's family like cartoon characters being gently lifted by a trail of smell to the kitchen.

[@blah007001]

"You don't drink Worcestershire sauce on its own, do you?" Me, hiding a nalgene bottle of sauce, "...No."

[@thejudgeexecutioner]

Are you sure about that

[@joshmcclure2124]

So glad I’m not the only one

[@ychef]

You are sick, get help

[@joeyg29jgjg]

@@ychef aint nothing wrong about a big bottle of saucccee

[@661Justice]

Worchistire.... worchestire... worthhog... wart-this-shire... wart-shat-shire.... whatever that stuff is called, it is blasphemy against meat.

[@ManzoM]

Guga, please make bull testicles for the next mystery meat. If anyone can make them, it's you.

[@theneighborlynumismatist8201]

@Manzo they are called Rocky Mountain oysters. Tell mamow what it is after he tries a whole bunch of it lmao.

[@Frankie1622]

Considering that fat isn’t as dense as muscle/meat, the whiskey probably was able to penetrate further in the fat, mixing flavors with it. With the more dense meat, since it wasn’t really able ti penetrate the flavors of the whiskey kinda collected and compacted round the outside

[@guilherme6818]

It makes sense

[@vandarkholme7558]

I just know I want to see this experiment with wagyu

[@daikatarokamegawa542]

Alcohol mixes with fat much more readily than with water, which most meat has a high content of. So probably the leftover alcohol did the trick.

[@Winzical]

I've never been more hungry, and I just ate

[@yuckal]

I hope you do a video with the Whiskey tribe/vault guys, Rex and Daniel in the future, it would be awesome.

[@prestonspears6078]

Their chances are so different what kind of Colman would it be

[@georgeamesfort3408]

Getting drunk on steak is the best way to be drunk😆😂

[@Black-Raptor]

He burnt moste of the alcohol away🤔

[@georgeamesfort3408]

Yea, you'd have to eat a stupid amount of steak...

[@franciscoperezosan2299]

Rum ham came first.

[@ApparitionGroupUSA]

Which cant happen

[@hyenascreech2183]

Alcohol be burnt away my friend

[@TheOriginalArchie]

The side dishes always remind me of things I make when I'm drunk.

[@someoneontheinternet9462]

1:28 FINALLY A YT chef that isn’t scared to say worcestershire

[@Hero-cc]

He’s Brazilian not white

[@tabletaccount4641]

Its just americans that cant say it

[@someoneontheinternet9462]

Ummm……I never said he was white ?

[@someoneontheinternet9462]

@@tabletaccount4641 IKR I’m from f*cking Israel and I can say it

[@JuniorJr...]

@@Hero-cc what's your point, friendo?

[@Gumbismutumbo]

One day hes gonna cook Angel

[@pedestrianoflife2493]

He's saved Angel's ambelical chord in a jar fermenting for however many years for this moment...

[@EEE80]

Starting to get pretty old

[@jerkforsure8387]

I know it don't look good now...

[@Hamaaaaaaa]

angel is dead : (

[@angelespinosajr.2221]

He is currently being dried aged!

[@C8sorbs]

Guga, you should do an episode on what can be made with the protein trimmings and juices from the bag. Sauces, broths, gravy, etc. We’ve seen the ramen episodes but an episode focused on the many uses of the trim and leftover juices would be great.

[@shaggy4real97]

I'd love to see that. I've seen some folks who just toss that stuff in the trash and I look at them and die a bit inside. I'd like to see him make the trim into a treat and make some damn good sauces and gravies from this man

[@convincedquaker]

Agree 👍

[@pricardo333]

GUGA! You must re-do this exact experiment, but with a very smoky Scotch! I recommend Laphroaig ! Not too pricey, and extremely smoky!

[@johnparker4925]

I was about to say the same thing, use smokey whiskey I'm place of a smoker

[@axelasdf]

Big Clive just redistilled that stuff

[@markacinense3195]

What about Knob Creek Smoked Maple...?

[@pricardo333]

@@markacinense3195 there are plenty of options. I chose Laphroaig because it literally tastes like it's been soaked in charcoal.

[@Wademanthebassman]

yes, do it with real whisky, not bourbon.... I would go with Talisker though cause Laphroaig is pretty acrid and arrogant. not so balanced as the slightly more expensive ones :-)

[@tanikokishimoto1604]

Glad to see you branching out more or less these days. That Birria a few weeks back was a great idea. Recent chicken thighs too. I am tempted to try the brisket sous vide with whiskey, using the fatty portion (point) of the brisket. Just to mention, I tried cooking bison brisket this past weekend. It was definitely very low in fat - NOTHING needed to be trimmed. On the sad part, this is the first cut of bison I truly didn't enjoy. I do my brisket slow-cooked in a crock pot, but even after 20 hours this was still not where it should have been had I used beef. So I won't try bison brisket sous vide! But I'd like to see you try other cuts (more tender ones) of bison, sous vide.

[@jasonchen9645]

I love that for the sou vide part on these videos, you have a house music theme, and the finishing torch part at the end has this texas rock theme to it! 🤣

[@ProjectWrx]

I love gugas face when he took a bite of the fatty part, he was smiling so hard his eyes almost shut

[@indemand2]

It takes a long time for the alcohol to get out. About two hours depending on the content and amount. Just because you can’t light it on fire just means there’s not a lot of alcohol floating on top of the liquid. There’s still alcohol in it. Likely not enough to get drunk, or damage your liver or hurt a child but that’s all relative.

[@royaberjew5546]

"So if you know anything about smoking!" Me: *sitting with my fourth joint of the day at 7:30pm* "...well no but yes."

[@savagereign]

So if you know anything about smoking... . Smoke what?

[@Ace-er8uq]

I always have to eat when I watch these videos it’s a must when it comes to Guga

[@emca1597]

I would love to see Guga collab with uncle roger and make a stake egg fried rice sous vide or something

[@bongo2044]

Holy shit yes, please make it happen.

[@RobMocar]

damn yeah lol

[@dshaneykins]

Family Snatches Brisket Guga: hey what's the brisket Family in Deebo mode: WHAT BRISKET 😡 😂😅🤣

[@bardowardo]

OOH...that brisket...I didn’t know you wanted it back Guga...it’s over here....

[@ros3m4ries]

watching guga everytime i eat actually helps my diet bc somehow it enhances whatever I eat. love you guga

[@GarageItYourself]

Yay, my suggestion got used 😊 Though I'm sure many others suggested it too. Either way I so wish I could try this out. Sounds like it was a very successful experiment 👍

[@blink555]

since you don't need the external fat to protect the meat when using sous vide, you should separate the point from the flat and remove all of the external fat - more bark on the finished product.

[@savagereign]

My favorite way to have brisket is just burnt ends. Cut down the entire brisket. I'd love to have it sous vide and smoked.

[@laurancedarwinuy3385]

I miss the dude who screams whenever he eats guga’s masterpiece steak!

[@calboggs744]

He’s got his own Chanel called salty tails

[@laurancedarwinuy3385]

@@calboggs744 what happened to him though? Why is he not included in guga’s channel anymore?

[@SimonFullbrook]

I would like you to try something next time. Japanese cooking uses sake to tenderize the meat. I recommend marinading in the full strength alcohol overnight (with spices if you want) to tenderize then drain the excess liquid. After that add to the back with the reduced alcohol and spices.

[@Sluggernaut]

Whiskey Brisket is the male version of Whisker Biscuit. You know in your heart of hearts, it's true.

[@axswords8639]

Guga, try making 3 exact same steak and then say to maumau that it's an experiment. I'm sure we're all gonna looking forward to this, hope you do it.

[@CarlGorn]

Mind games, interesting...

[@mitchellbaker4847]

April fools 2022?

[@AntsBBQCookout]

Wow! All my favorite pit masters posted a brisket video today.. must be a sign I need to throw one on my cooker this weekend! 😋

[@MKRacerDude]

So glad I’ve seen this, I’ve been making ribs at home with whiskey and it’s been amazing!

[@Se9n.]

So i have a few tips for you to try as i make my own whiskey i feel instead of boing the whiskey it put it in you sous vide cooker with the lid open at 175 that will vaporize the ethanol. Anther thing is that what makes the unique flavor of whiskey is the the char from the barrels so you might be able to use vodka (or maybe even water with a little brown sugar) and char some smoking chip and soak them for a week, this is quick aging .

[@KhanIlkara]

Now you're speaking my language, I have done this 24 hour whiskey soak for years. By that I mean I've done a bunch of stuff to prepare my briskets (Including a brown mustard + seasoning rub) and then when I finish I'll smoke it for 12 hours allowing for resting and additional secondary cooking while semi-wrapped. Plus, the combination of Jack Daniels BBQ sauce mixed with a shot of straight No. 12 which actually does really well. I love robust flavors.

[@ayoopeter8710]

Am I the only one happy this video didn’t have, “Now a quick word from our sponsors of today’s video, Raids Shadow Legend”?

[@amandahugginkiss9065]

I LOVE brisket videos! Ok new video idea...freeze dried steaks, rehydrated with different alcohols

[@Kappakaano]

Noo please hide the reactions in the beginning i love the surprises!

[@beaconstudio4180]

Guga you should do an experinment where is seasoning before or after dry age good.

[@PUNishment777]

Guga did a dry brine experiment for a month that turned the steak into a rock

[@beaconstudio4180]

@@PUNishment777 He can use other seasoning besides salt like pepper and garlic powder I or he can use a large piece of meat like chuck roast to see if there will be a difference

[@PUNishment777]

@@beaconstudio4180 dry aging dries meat, I think the steak would become a rock unless salt is not used until after removing the pellicles

[@Womper2]

I ate a parmesan brisket one time and it was INSANE I would love to see you try it!

[@baba9609]

Yu-Gi Oh profile picture, nice. Also, that sounds amazing.

[@sadowolf]

I'm no expert on it, but from what I've understood the best way to burn off alcohol is a long simmer. Cranking up the heat for a shorter time isn't as effective as people think, and if you really want to get rid of almost all the alcohol you'd have to simmer it for around 3 hours (for hard liquors like whiskey). Some alcohol's not gonna hurt your food, but a lot of people are under the impression that you can just cook your liquor for a bit or even flambe for a few minutes and all the alcohol evaporates, when unless you're cooking it long you're going to have a decent amount of it left.

[@rev.jonathanwint6038]

this is really interesting when I was a kid my mother told me the purpose of using alcohol was to carry other flavors deeper into the meat in a marinade. I'm really curious which method would work best.

[@adrienhb8763]

Hey Guga, thanks for your great videos After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

[@MegaBacon77]

An instant classic- Whiskey Brisky!

[@dantatum1496]

On my last brisket (done sous vide/smoker), I placed it into an ice bath after the sous vide, then smoked for 3 hours and was able to get a smoke ring on it (if nothing else, good for presentation and expectation from guests)

[@Vandalizer1231]

Hey Guga. Have you ever considered cooking the brisket sous vide, pulling it apart to expose more individual bite surface area, then putting it in the smoker? I'm curious if you could reclaim some of the smoke potency that you lose from the sous vide cooking method. Rock on man! 😁👍

[@TheAngryAustrian]

Hey Guga, would you consider using different beefs (choice, prime, wagyu, dry aged etc) to make your own hot dog sausages and compare them?

[@lucifearus]

You can try adding mayo to your mashed potatoes as they are for a pretty good result w some slices of caramelized onion w a dash of garlic( both optional) or you could still sprinkle the chips on top to. mayo and mae ploy sauce and pepper make a really good salad dressing too with chopped tomato! steamed Broccoli chopped with steamed onion , then cheese (Velveeta cheese blocks or any other kind of normal cheese) with cream of mushroom and cream of celary w more cheese on top cooked down in an oven around 350-400 for a few hours(2/5-4+) is also a god tier broccoli cassrole , highly recommend after cooked until golden and all

[@jaydot007]

9:38 😂😂 he ment business everybody

[@tom1323]

In England and Ireland(maybe other places idk) if you have a sore throat or you’re abit under the weather u hear up whiskey and drink it and it helps sooth ur throat

[@danielle-yd5dp]

Idk if it's just me but my mashed potatoes have to have a decent amount of salt and pepper n butter I do cream cheese too. But pepper is a must I deff use more butter then that tho.

[@andyv2209]

Lol just finished watching a Tucker Gott paramotor video I gotta say, his tagline Risky Biscuits and your Whiskey Brisket is a great combo.

[@AtlasMillerViolin]

Weird request but guga I think you should try to make a gingerbread house out of a5 wagyu and dry age it in icing and gumdrops. Brings a whole new meaning to "Be careful what you wish for AKA Santa Claus"

[@RetroAmateur1989]

I want to see Gabriel Iglesias as a guest star in a taco special episode.

[@CarlGorn]

FLUFFY TACO EPISODE! Les doo eht!

[@brainless0000]

because he's also annoying as hell? 😂

[@RetroAmateur1989]

@@brainless0000 if you think guga is annoying, why are you here?

[@omarxmr]

I bought 2 circulators thanks to this channel. I can never go back. Perfect meat every time.

[@HeineArthur]

I love your content ! Good as always. Idea for a video : trimmed vs non-trimmed meat.

[@jimcourtney3451]

Someone needs to come up with a drinking game for whenever Guga says “Momow” in his videos. Lot of drunk people at the end of that game!

[@dxbon2s789]

Guga you should do a review on the Anova oven it’s sous vide but without the bag or water bath. It’ll be really helpful if you could check it out and let us know if you recommend it 👍🏾

[@boomcannon56]

Make compound butter with different types of cereal.

[@Abraksas112]

that sounds nasty but intrigueing

[@dylanzrim3635]

The thing with flambé is that they had to do it for safety. Otherwise the vapour spreads and eventually the pan lights violently or worse the whole kitchen goes up

[@shawnlesley473]

In b4 Guga takes it up a notch and cooks a Wagyu brisket in Pappy Van Winkle 23yr. MOST EXPENSIVE BRISKET EVER!!!!!!!! Let's see it Guga!

[@661Justice]

Another great video. Do you mind sharing your cultural or regional history? In other words, are some of these meals based on the area you are in, the area you are from, or something else from your past? A few meats you seemed to find strange are common to me, and you sometimes use ingredients I had never considered. Thanks for all the work you put into these wonderful videos. It would be nice to know a bit more about you.

[@ohioknifelover]

I have not had great brisket and brisket with whiskey 😩😩😩😩😩😩😩 I love whiskey so much lol Another fun one to watch Guga and Maumau!!

[@gracepearson5495]

OMG I do drink Worcestershire sauce by itself. ALL. THE. TIME!!! I've also been known to swig vinegar straight from the bottle.

[@ccollins1609able]

Try a smokey/peaty scotch like Lagavulin or Ardbeg on a brisket.

[@salixalba6536]

You do not drink Worcestershire sauce you sip it!!! 😉

[@mypastlife]

Doubt you will see this but I want to see you try this with a laphroaig and maybe a highland park. A couple different smokey whiskeys. Maybe even one you smoke after and one you dont to see how much smokey flavour you can get from not smoking.

[@jagmar]

Have you guys tried smoking with Jack Daniels wood chips? They shred up old oak barrels and sell them at Walmart and other vendors for the public to smoke with. Wonder if that would compound on the flavor in the brisket since you used a reduced whiskey marinade.

[@sfurse77]

At what temp did you set your smoker too? What was the internal temp when you pulled it off the smoker?

[@donlarsen4841]

We want to know . 🙂

[@trashpandafighter8376]

Exactly smoker temp, IT, and how long did it rest?

[@banzaimf]

This is the information I'm looking for as well

[@saucytabasco]

Likely 225f. He said 3 hrs in the smoker, probably let it cool a bit first and not let int e rnal exceed 203f

[@Jay-vg6rd]

Has anyone noticed that Guga usually starts his sentence in a high pitch voice and ends in a low pitch voice

[@jordywieberdink4421]

9:58 mamou turning into a cat fr ahaha

[@cookiemonster_3659]

Gouga "damn momow"😅😂😂 i love you guys video and these awesome expirements

[@eboracum]

Please try this with an Islay whisky, which is a style known for its peaty smoky flavor (the Laphroaig 10 year old is a good example).

[@ventus_pl8275]

I'm so glad not all Americans make mashed potatoes all runny and watery. Thanks for not committing war crimes

[@Princeofelmora]

Todo dia eu sonho em ter um tio Igual a voce Guga !!!

[@TheHappyAccidentsPodcast]

Guga please sous vide some wild game. Enjoying you from Quito, Ecuador!

[@younktsome2]

should try a smokey scotch like a Laphroaig or Port Charlotte Heavily peated.

[@Burt_Sampson]

Did you make a whole extra brisket just to use for b-roll of pouring whiskey on it 😂

[@imnotdavidxnsx]

I like how the food processor did literally what him just grabbing and squeezing the chips would have done. "Oh but that's not sanitary because of his hands!" Gloves...or do it while the chips are still in the bag and then pour them out.

[@Sedlawl]

Now we need a whiskey comparison

[@iswallowgas8288]

As we all know rehydrateing steaks works, but just water does the best job. You should try to rehydrate the steak with some kind of soup or something similar because it's mostly water.

[@mttpie5975]

could u do a video about all of the best steak methods that u have tried on one steak!?

[@Metal_Auditor]

Guga: You don't drink Worcestershire sauce by itself, do you? Me: Um...

[@scherzebet9003]

When tasting the fatty part 😂😂😂 Guga: abcd Maumau: wow.. Guga: efgh Maumau: woow...

[@johnlord8337]

TIme for a balsamic vinegar marinade with a brisket, sous vide, and then sear (no smoke) and see how everything is just fantastic with the sweet-sour taste (sour taste removed).

[@ltenshu1354]

I do take shots of heinz worcestershire sauce like no joke I love that stuff

[@drewflanagan4296]

If I had to choose between a glass of Worcestershire Sauce and a glass of Whiskey I'd totally choose the Worcestershire Sauce every time.

[@injusticecombohub2620]

Why whiskey is great and gets u fuuuuucked up

[@SushiChillAndGrill]

Looks absolutly amazing, Big Thumbs up from a fellow food content creator!!!

[@mrdrenalin69]

I believe these fellas would smoke a sausage. Let’s doooo it!

[@johnnyr-518]

I love whiskey more than water 🤣. This is for me.

[@TheAussieGunBunny]

Whiskey has been the big secret to my brisket

[@TheSlavChef]

Early squad! I wonder how it will come up with Vodka (not sure if you have tried it already)

[@nikollopolo8287]

i mean, vodka without alchohol is just water, so the brisket is gotta be nothing but boiled :D

[@TheSlavChef]

We have crap vodka with apple taste! Can try with it and probably throw the meat away :D Fun fact, in my language when you remove K from vodka you get voda, which means water :D

[@nikollopolo8287]

@@TheSlavChef hey, in mine too, im russian :D

[@TheSlavChef]

@@nikollopolo8287 Bratan! Bulgarian here :D

[@ThomasCarpino]

Couldn’t you try to to do the same experiment with an Ardbeg or Laphroig that are peated / Smokey scotches to counteract the time in which it isn’t in a smoker?

[@jlambson82]

How about a finely ground coffee dry age experiment?

[@mariosfernandes]

Why I season my whiskey, not my brisket

[@santiagoknobelsdorf8135]

In the middle of the maths virtual exam

[@maxbusselman9763]

Guga try captain Morgan spiced rum. I bet all the sugar and flavors will taste great!

[@soumynonareverse7807]

You enjoy whiskey? Could you do a Franklin style BBQ with some good whisky recommendations on the side? I love whisky. Try Lagavulin 16. It's amazing with Hickory smoked Brisket.

[@Rulezbro]

Lets try Wagyu with Wishkey.

[@alexbaker4051]

You should do some experiments with Szechuan peppercorn

[@memorokei]

Delicious as always, Guga!