Can Viewers SAVE a 1 month BRISKET?

[@DrunkenMonk]

Viewer recommendation: Cook at 65 Celsius to avoid bacteria growth. Guga: Cooks at 60.5C

[@Pwn3dbyth3n00b]

He doesnt listen

[@nicholasjarrett2055]

DrunkenMonk721 I was going to say this

[@ragganmore6113]

He basicly ignored the single point which is imporant for this. If he wants to cook something forever he has to raise the temperature accordingly to avoid wasting more beautiful brisket.

[@4Howd]

he has to do this again 100%

[@nowaydude322]

@@4Howd don't, at this point hes just wasting meat.

[@we1rd92]

There's only one way, cook 31 briskets and open one every day

[@endeavour5316]

MOA M underrated commentt!!

[@patrickharwood2777]

Or just open and reseal?

[@timprice7627]

You’d have to cook way more than that and open multiples per day to avoid the inevitable “sample size of one” issue. Generally though I agree, that an experiment where you showed the maximum time to cook something would be valuable. You could probably just do one per week to start with though.

[@OngleBongle]

@@timprice7627 with his method though, we might even learn the gradual changes, though with a limited sample size.

[@lilly_koii]

you still didn't use 65C lol

[@atownactor]

Thank you

[@ledoi5961]

I was about to comment that :/ like 55 or 60 really doesn’t make any difference, it’s gotta be 65 or higher

[@saturapt3229]

@@ledoi5961 Have you listened to him?

[@ledoi5961]

@@saturapt3229 sure did :/ 141 Fahrenheit aka 60,5 celsius which is not 149 Fahrenheit aka 65 celsius.

[@ledoi5961]

@@saturapt3229 people told him to add 10C and he went and added 10 Fahrenheit

[@b.r.fowler785]

"Can viewers save a brisket cooked for an entire month?" Answer: The viewers tried to save the brisket, but Guga still went against their recommendation and cooked it at a lower temperature than what was recommended to kill all the bacteria responsible for causing the meat to rot.

[@Qn0Bi6]

My guess is, that over such a long time at elevated temperatures the fat breaks down in glycerin and fatty acids. Free fatty acids can have horrific smells.

[@nevahenuf]

If not bacteria the rancid fat theory seems the most valid.

[@shiro_bakayarou]

biology and chemistry, why so hard???

[@phxbaka4356]

@@shiro_bakayarou coz thats the explaination for the problem, its actually explained in quite a simple matter already

[@dandanthedandan7558]

Nani chickin2 ngl this stuff's very easy compared to the wild things out there

[@guser436]

I think this is the actual thing happening The fat is breaking down and going rancid

[@christianchowquan6380]

Viewers: cook 65C+ Guga: I'm listening to you guys Guga: cooks at 60C Viewers: '_' Edit: low key it's actually a result of rancid fat because the fat breaks down completely over the course of the long cook I think.

[@valentinuiliqnow6198]

GUGA if you read that:the music have to be for HAPPY steak no this HOTEL FOR DISEASES

[@JackLem653]

Crying fat 😭

[@LukeVenables]

Doesn't fat go rancid because of bacteria? Would the fat still go rancid if you killed the bacteria?

[@meg1279]

@@LukeVenables The fat is made up of fatty acids, and the fat breaks back down into fatty acids during that month of cooking. Some fatty acids by themselves have a horrible odor.

[@freakazoid115]

one month later

[@Tjappert]

Viewers: pre-sear and cook on 65! Guga: Lets smoke and cook on 60.. Trying to make a skol -virus! 🤣

[@OsCerna24]

Yeah, he did not listen at all.

[@madewithice7517]

Jasper van ewijk I think it’s the sous virus

[@terr0n]

I would add an additional thermometer to verify the temp.

[@Rincewind54]

Just to point out he said that he smoked the meat at hi-smoke on his Camp Chef Smoker, that is 220 degrees for three hours.

[@vinstinct]

It's so he can make a third video and get more views.

[@christopherdutton8565]

Coronavirus: *exists* Guga: hold my sous vide machine *Creates brisketavirus*

[@valentinuiliqnow6198]

GUGA if you read that:the music have to be for HAPPY steak no this HOTEL FOR DISEASES

[@GodsOnlyLovedChild]

I say try using the LEANEST meat there is and even then removing all the fat cap and pan sear(not smoke) before sous vide at 65c

[@northerntao]

I think everyone came here hoping to post this first!

[@imvengeance666]

Can't click like, you're at 666. Sorry. SLAAAAAAYYERRRRRRR

[@steevan]

hahahahha best comment !!

[@ryanestrada3253]

65 celcius is the right temperature to kill those bacteria.

[@seanmccurdy80]

65°C is only if you're trying to kill them instantly. Bacteria go through a log death at cooking temperature. For most that should start at 55°C. I'm guessing after a month he's breaking down the proteins.

[@cartouchator]

@@seanmccurdy80 no. 65°C is the minimum temperature that ensures 99.9% bacteria to not multiply. Anything under promotes certain type of bacteria, they thrive on warm temperatures. This is pointless however because after a month the meat would turn to mush

[@Matzes]

@@cartouchator nah

[@puurplegiraffe]

@@cartouchator Whether the bacteria dies or not, the fat ends up being rancid.

[@bballr4567]

@@cartouchator that's not even remotely true. It's always time AND temperature. The problem is that controlling both time and temperature has always been very difficult for a home chef because you can't control temperature that well. Then, along came sous vide.

[@anthonyretroroulette7823]

Fat went rancid my friend. I know you like to leave some but it's gotta go. Let's give this one more shot. Do 65 C and take all fat out.

[@SVEMauMau]

exactly what I think too. maybe with a less fatty (marbled) brisket

[@jjl2995]

Beef jerky last for a long ass time so I'm saying its the fat.

[@samasterchef]

Beef jerky is a kind of fermentation. Which preserves. Biltong from South Africa is a completely raw beef product that is dried the same as jerky. It's the salt (and for biltong, vinegar) that does the preservation

[@Opie2]

The "very good suggestion" was pre-sear and cook at 65c as you stated yourself! I mean you sited these suggestions and went your own way! lol

[@rooseph7152]

Guga: I will listen to the viewers. Doesn't listen to viewers. Viewers: 😮

[@draxusmagnus2211]

Guga: “you can’t cook something for a month” People in Thailand: “Simmers soup for 45 years”

[@nawapolpiamsuwan9083]

I'm Thai and i couldn't agree more

[@eidontkehr4081]

there is a massive difference between sous vide(60°C) and simmer(100°C)

[@zezogamer8567]

Copied

[@nburton2782]

now we have to wait another month for the “Can VIEWERS save a ONE MONTH brisket Part 2”

[@jetah50]

part c.. this video is number b.

[@Miko0219]

“I always listen” Cooks brisket at 60.5 C *Doubt*

[@ExperiMentalDon]

He said why he didn't want to. You're just oblivious

[@vincentmontesdeoca9786]

press x to doubt

[@joebaggy768]

You did the OPPOSITE of what was suggested! SEAR AND COOK AT 65°C! NOT SMOKE AND COOK AT 60°C!

[@GuntWastelander]

Wouldn’t the opposite have been -65C? 🤔

[@thehighground3630]

@@GuntWastelander no.

[@AlbertFishxxx]

Why 60 C when they say 65 C?

[@evokaiyo]

xcutioner kera: most bacteria can't handle 65° CELSIUS or more Guga: Okay, we will take our viewer's advice this time and cook the brisket at 60° Celsius Bacteria: YAY Viewers: SMH

[@glock25onyofacebrrrr11]

Guga really trynna create a new species of coronavirus

[@sergiocanalles2316]

Well the channel _is_ called Sous Vide *EVERYTHING*

[@glock25onyofacebrrrr11]

@@sergiocanalles2316 oh god OH NO

[@MightyPulga]

Gugavirus

[@dhu2056]

Fun fact coronavirus is an anagram of carnivorous

[@toxichammertoe8696]

😂😂😂😂😂😂

[@toxic24h8]

Guga: cooks at 60C Bacteria: I‘m about to end this brisket’s whole career

[@MrHerrWorms]

the recommended temp was >65°C .. you did the same again lol

[@Masterfighterx]

Not the same, he went from 55C to 60.5C even though people said 65C..

[@ramsidepp]

GUGA! PLEASE do this again now but actually cook it at the correct temperature! 155 degrees! Try it again! I'm begging you!

[@johndoe-jg7he]

Try it yourself it will still smell like shit. Storing meat in massive amounts of salt is a known method of preservation, this has to do with water and oxigen breaking down fatty lipids into acids that then break down the protein producing nasty smelling stuff.

[@benzmansl65amg]

You used 60C not 65C

[@azrael557]

Guga you have to cook it atleast 150 degrees farenheit, if you cook any less than that it wont kill the bacteria. We dont care if its overcooked at that point, we wanna see it be edible.

[@Tyler-le6ry]

You made a whole video about proving viewers wrong, and you didn't even test at 65 degrees?

[@4dwyn]

Exactly

[@dr.breadsticks6172]

Bacteria can't persist at 60°c for more than a few hours, and they certainly can't multiply, it's obviously not to do with bacteria

[@DuckerBTW]

@@dr.breadsticks6172 You are not even doctor bro get out lol

[@jwoodside68]

@@DuckerBTW What are you talking about? I see Dr. Breadsticks every year.

[@blakfloyd]

@@jwoodside68 me too. He treats my yeast infections.

[@PrimePlas]

"149 degrees is well done. i was shooting for a bacteria rave to give them their best month of their lives"

[@MrMutualism]

You have previously said that brisket is perfectly fine even when cooked well done, and you still hesitated to cook at 65 lmao

[@haros2868]

If it was 70 ºC and all grey, it would be significantly better and possibly good.

[@DjangoBruh]

Bruh it's got to be AT LEAST 65 or not at all. You just wasted another brisket smh

[@miniasian2161]

Guga: You can’t cook something for a Month. ITS NOT POSSIBLE Meanwhile the soup that has been simmering in Bangkok for 45 YEARS: HMM WE’LL SEE ABOUT THAT.

[@nazimi6853]

That a bit not accurate as the soup are not 45 years old but the base of the soup was unchange for 45 years. They cooks new batch every day using the yesterday leftover are the base. So by definition the soup was simmering for 45 years but the soup itself was fresh everyday.

[@julliano2310]

@@nazimi6853 but still it doesn't always run out they just keep piling new soup onto old soup, but the difference in that soup was it was the hottest it can possibly be, while guga was trying to be the hottest it can be without going over medium rare temperature which of course it didn't work

[@julliano2310]

@@nazimi6853 let me share one of my shabby experience as a cook, long time ago i used to sell rotten chiken deep fried style. And yes the leftovers always gets re cooked in high heat the next day, some pieces maybe even lasted like 20+ re cooking

[@nazimi6853]

@@julliano2310 I don't know I want to react to the fact that someone reply to my reply to a JOKE, 2 years ago. Or the fact you just admit quilty of food safety violation.

[@fate3071]

@@nazimi6853 If you saw half the shit that happens in food service environments you'd want to starve tbh.

[@Yamesy]

Let’s cook an entire pig for the century.

[@Misheeification]

Only if its at 55 C

[@jedisentinel4879]

Gotta love some mummy meat

[@s.m.rezanaghavi9462]

😂😂😂😂😂😂😂😂

[@mc-sp8zr]

The Guga Time Capsule Project

[@jamess3109]

You need to try this again and actually cook it at 65 or above this time

[@hudsudiman1827]

People :65° Guga: 60°

[@akoits]

Everyone: Cook at 65C Him: I listened *cooks at 60.5* 😂

[@brandonweigel3694]

All proteins contain sulfur. Cooking the proteins for that long will extensively denature the proteins and release nasty sulfur compounds.

[@AFV1891]

Lets go for one more - sear, 65C and remove all possible fat ✌️ Dont need To use a Whole brisket 😊

[@juancamilochacon1907]

Viewers: 65°C + Guga: I want Coronavirus anyway, I'll go 60°C, living is not that good

[@pogotick]

Should have done 65C :(

[@smhgaming3259]

he did

[@thesanguinor-]

@@smhgaming3259 no he did 60

[@cezarbogdantalpau4142]

60,5

[@DracoSafarius]

Well the temps are too low to reliably inhibit bacterial growth, which is a problem, but I think the real issue is that over such a long period at constant temperatures the fibers loosen and the fat completely breaks. We know fat can rot, and having all the individual components of it probably just destroys the meat.

[@VideoGamerabc]

Guga, try 65 or 66C

[@TX_b]

Guga: Bacteria: *”it’s free real estate!”*

[@josephsolis6109]

Bacteria: Another party, yay!!

[@DrFinneasMedicine]

A couple things I'm thinking is that this may be less about the "bacteria" and more of the catabolism of proteins and fats. A mixture of saponification (catabolism of fat) and the break down of proteins - this is unrelated to bacteria. Pasteurization is related to both time and temp. I think to keep blaming temp only is a fools game. If this really was the effect of bacteria I would expect to see some gas produced. One thing that would help is to describe the smell. Diaper/poop vs other smells could help to differentiate which end point catabolized products you are seeing. For instance butyric acid is typically described as vomit or really strong body odor and is produced by Clostridium spp. and is a common spoilage in fermented foods. Hope that helps.

[@RacerMP1]

salt, ton of salt to remove moisture has anti bacterial properties. so like they bake fish in salt, try brisket in a ton of salt

[@krazy22karl]

And at 65degrees

[@benbowerman3585]

Only issue there is that brisket is supposed to be juicy. Though sous vide jerky sounds like an interesting experiment. 😷

[@Lao-G]

Hmm... salt crust month long sous vide

[@brutusmaximus5380]

Guga, your temp is still to low. This isn't a steak, it's a brisket. You can bring up the temp to 205 Fahrenheit and it would still be tender. and pink on the inside.

[@ryanrocksize5]

Wow, you said you were gonna do something different , but you still cooked at 60°C even though we already told you repeatedly to go over 65°C, wtf man

[@wescarroll8012]

Ryanrocksize 5 calm down

[@slade6403]

Wes Carroll 5 celsius is a larger difference than you think

[@wescarroll8012]

Ryanrocksize 5 I’m not talking about that. This is a fun experiment done by a guy that does this for living. You seemed pissed off in your comment. There is no reason to get worked up about something like this.

[@ryanrocksize5]

@@wescarroll8012 I mean, I'm just disappointed that the re-test of this experiment could've been done with a higher temperature to conclude our own findings , but that idea was thrown out the window , we were anticipating a much higher temp cook

[@ExperiMentalDon]

He literally explained why he didn't do that, and you guys are still talking about this. Did you not watch the video?

[@mikecarpenter6394]

These are the type of videos I really enjoy. Recipes are nice but experiments are the best. Keep up the great work Guga!

[@jaunn_victorr5506]

Wtf bro the viwers said you soud cook at 65°celsius and you just forget all of this and cook at 60.5° celsius

[@ernestolf6040]

and that´s how the Coronavirus began in Florida...

[@dibyopai]

75°C is the real answer.. I'm tellin' y'all.. You too Guga..

[@dibyopai]

@Albert you're welcome..

[@BornToBeWired]

This man takes the phrase "low and slow" to a whole new level

[@rickgear2579]

Still waiting for the dry aged Sous Vide brisket!!! Sad to see two briskets lost.

[@VenomTheCat]

He did dry-aged brisket on the other channel.

[@tommasoremo]

two loss but for science... almost!

[@alaranarmstrong3718]

If you're cooking for that long, it being well done means nothing. It will completely fall apart tender and no liquid can escape the sous vide.

[@mateuscedro7319]

Its funny, because at that exactly moment, guga is recording around 5 challenges/experiments, but we'll only find out in a couple months or so...

[@blastocistos]

Kudos from PORTUGAL Guga. I watch all of your videos (from both channels) religiously. Please do a massive Brazilian churrasco!

[@breadhellabreadmilkcereala5390]

Guga: I cooked a brisket for 1 month. Electric companies: stonks!

[@OMGitsTerasu]

Smh guga still didnt listen lol Its like when youre telling your son to clean his room and you catch him 30 minutes later playing with your daughter's barbie dream house.

[@ExperiMentalDon]

Someone else clearly wasn't listening either.

[@bucyruserie8959]

You guys have inspired me to try new ways of cooking, I have been cooking with the turbo charger on my semi truck

[@brianawesomesauce6518]

Pepper is a bacterial playground as well, just salt would have been better.

[@cloudsstar]

Capsicums, including chilies and other hot peppers, are in the middle of the antimicrobial pack (killing or inhibiting up to 75 percent of bacteria), while pepper of the white or black variety inhibits 25 percent of bacteria, as do ginger, anise seed, celery seed and the juices of lemons and limes

[@brianawesomesauce6518]

@@cloudsstar In Food Microbiology we put ground black pepper onto agar plates, grew a ton of bacteria and mold within a few days. It's a carrier of microbes. Enjoy that cracked pepper!

[@zepplin839]

You don't read them all or you would have tried the correct temperature.

[@Arm_Kombat]

guga: i wouldnt ever recommend cooking more then 48 hours guga's channel: heres a recipe for cooking brisket for 62 hours thanks guga.......

[@carsonleppert6677]

140 F is considered the minimum safe hot holding temperature in the food industry, but some bacteria like listeria will do fine well above that.

[@IanGouki]

Sooooooo let’s try again?

[@Milo-sb4qz]

0:42 He created the coronavirus??🥴

[@toxichammertoe8696]

Didn't catch that😂😂😂😂😂😂

[@yurygerasimov5840]

He should be quarantined

[@hadfordperformancetraining3411]

We love watching all your videos with our whole family! Also you look great!

[@26muca07]

Guga, please please don't die from food poisoning. You're my favorite Brazilian on KZbin. And please make sure to boil those meat juices after applying them on another recipe, i.e. Edit: Make sure to watch until the end for a funny Sam cameo.

[@alvarromero8592]

RIP to another beautiful brisket 👼

[@FireWaterCooking]

sometimes we have to say "Even if we can, Should we??" LOL

[@Ampevedyc91]

Guga do an experiment cut a brisket into 4 pieces trim all the fat. Steer each piece with either the searzall or the blow torch or high heat Grill and cook each piece differently. one for 72 hours one for a week one and 1 for two weeks and then the last one for three weeks. Please

[@alvishunter7403]

72 hrs at 180 degrees, will give you what you are looking for. Trust me.

[@nullrox]

My first video of yours was the first month brisket and this video came out days ago. Very satisfying

[@Abraksas112]

Guga: Cooks a steak for a whole week and thinks it's good. Also Guga: This Brisket went down the drain after 3 days

[@jasonbecker8218]

Dryage said brisket for 28 days Cook for 48 hours. That's a month in my book

[@dravyn4124]

Guga: well done is well done Guga: but 60°C is 60°C

[@FarhanAqeel]

Another one month incubator for bacteria! xD

[@nickrounsaville]

Guga:WHYD YOU COME IN SAM WERE RECORDING... Also Guga: SMELL THIS

[@mantasjokubaitis7367]

And thats how Corona virus was introduced in Florida :D

[@justintatom7749]

Try to contact someone at Texas A&M. They have the best beef science/bbq program in the country. I don't know if they experiment with sous vide much, but if they can't tell you what went wrong, no one can.

[@youngasiangod64]

One month later and guga has still not recovered form cold

[@PriyankaPatil-ey8gk]

Beef broth simmered for 45 years Thare is a point

[@twotonesr5]

Eye round cooked like a brisket

[@byadyatama]

hey guga, youre voice sounds different, whatever sickness youre having right now, get well soon!

[@yurygerasimov5840]

aldy rizky adyatama Could be the american version of corona virus. lol

[@fury5478]

Mission failed, we'll get em' next time. I don't think there's gonna be a next time.

[@keetzell]

Call Kenny Loggins, because Guga's in the Danger Zone.

[@laughinghyena001]

"There are no failures, only lessons." - Dad

[@itsBennett]

Try the 1 week, 2 week so on and so on. That’s gonna be the best test.

[@phamdinhhoang1998]

He did 1 week a lot time before

[@Swiftsean8907]

Don’t take the bullshit from all these people Guga! You are a pro, and 99% of the time, your meats looks amazing after they are done! Keep on doing what you do man, I love the channel.

[@SweatyCasual21]

How about a "Mistakes Beginners make when cooking Sous Vide" video

[@Isambardify]

The other interesting thing would be to put the month cooked juices in a petri dish and compare to juices from raw meat and 48 hour meat to see how much bacteria grows respectively. My guess is the long cook does kill the bugs but something else spoils the meat.

[@gabrieledid9568]

2:07 damn that looked like a wagyu brisket... if there´s such thing

[@domspiros]

Hey Guga. Do you know that in the past they have protected the meat for longer in honey so you could try boiling it in honey or something like that

[@skidawg22]

This is exactly why I like my beef well done. Everyone else may have a point. Still, cooking anything for a whole month is just insane.

[@mutoneon]

You like your beef well done because you're paranoid to a fault.

[@skidawg22]

@@mutoneon Not paranoia. I've had food poisoning from undercooked beef. It's not fun.

[@bakamono2630]

The feeling of being hungry and not having the appetite.

[@kareemofwheat3770]

Guga the meat is going through decomposition, as a carcass starts to decompose the temp of the carcass can reach temperatures of 130 degrees. Even with the meat seal in ROP environment will not stop the rotting of the meat. and with that temp, you are accelerating the decomposition. Even if you could cook the product for 31 days the texture would most likely be like meat pudding. I have been a chef for 20 years and have been using Sous Vide for 10 years. I have taken advanced classes on Sous Vide and you really never want to go past 72-hour cooks. At that point, the texture of the product is compromised. Love your channel, and the odd combinations that you and the boys try. Hopes this gives you a bit of insight into the issue.

[@briansmith5843]

Nice comment!

[@dalejones7450]

Get rid of the fat. And maybe sous vide in lemon juice maybe? Or don't sous vide it smoke it for a month but also baste it maybe so it doesn't dry out to much.

[@JediGenei]

Everyone : 65° c and itll kill everything Guga : imma cook this at 60° c! Everyone : and he says he reads 😤😤😤

[@atticushu3769]

This came across as more passive aggressive than KZbin Rewind

[@結城明日奈-r5u]

I'd still rather eat that over anything Jack Scalfani's made.

[@z0mbi3deathman18]

Mills Oakley jacks a beast😂

[@AlejandroAArellano]

That was cold lol

[@konstantingeorgiev3676]

Love your stuff man

[@mr.c207]

Ok, so maybe 1 month didn’t work out, but how do we really know that a full year won’t be better?