I cooked this BRISKET using Primitive Technology!

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[@GugaFoods]

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[@Lootensansy2308]

Save recipe Stoofvlees (Flemish beef stew) make that

[@deminybs]

did you at least try to salvage the brisket by also covering in foil then back into the smoker till tender??

[@420roachdoggjr]

no

[@ceyouceyou5905]

no

[@Question-mark21]

We Lost This One

[@alexandresobreiramartins9461]

The metallic smell you felt was the polymers and dye on the clay. You must use pottery clay. Also, you confused a fire pit with a bonfire. A firepit (which cooks the meat very slowly, so it doesn't get tough) is a bed of hot coals, with hot ash thrown on top of the clay sandwich, and then covered in dirt to preserve the heat. And you cook it overnight.

[@tetrahedronX7]

Is creating an KZbin channel after 2013 to July 2014 is a sign mental retardation?

[@Vectures]

Babaqoa pretty much

[@tiarkrezar]

@@prevedmedved not to mention he smoked up a nice oven with all that crap. What a waste.

[@LzFiGuimaraes]

Guga should try it again! @GugaFoods

[@Demise698]

@@prevedmedvedyou dont even know the proper name for it so shut up, it’s “carcinogens”

[@danielcarrera886]

I think the problem with the clay brisket is that you used crayola clay and a pizza oven

[@Thoroughly_Wet]

Just the fact he used air dry Crayola clay, which is wood pulp and binder, not real clay which is in simple terms dirt.

[@EjDantes]

It's so dumb it has to be intentional .

[@matthewcooper4248]

@@EjDantesSadly he just makes these mistakes sometimes.

[@DevHawk]

@@matthewcooper4248 not really a mistake. It's a good way to double, even triple up on video amount from a single idea. Little goof ups before getting it right, makes it a whole saga audiences watch, which then means... More ad revenue for them! Really kinda smart tbh & gets the most out of an idea for content.

[@matthewcooper4248]

@@DevHawk Fair

[@ShiroRX]

I lost it when he pulled out Crayola clay 🤣

[@justfasial01]

lmao I don't think you're supposed to cook with that clay

[@RoboTosterChad]

I don't want the brisket I want the clay

[@danilopolar6476]

@@justfasial01you’re not 😅

[@TheMightyX]

I legit started screaming. I understand why he might’ve been confused, I mean, clay is clay, right? And he’s not an artist with clays, or a crafty person with clays, I GET IT. But as a person with experience in clay, I started screaming.

[@funkdahmental]

I was wondering if clay should boil like it did in the video. Definitely doesnt look like natural clay either. I hope there werent any chemicals in that that shouldn’t be burned or cooked

[@zlozlo3935]

The thing that you got is NOT just clay. It is clay mixed with a pigment and a bunch of other polymer stuff. If you need clay for cooking just dig some natural clay or buy regular pottery clay intended for kiln firing.

[@scribbles1424]

Guga provides entertainment on many levels. The crayola clay was hilarious.

[@JimboDoomface]

just like our ancestors used to use.

[@luckyluchiano72]

until someone dies 😂 that shits has HELLA carcinogens and im willing to bet will hurt u n ur lungs if done enough

[@clouds-rb9xt]

@@luckyluchiano72They just don't make clay the same way the ancients did anymore..

[@wildfirev]

You may need to try this one again. The clay you used isn't intended for an oven or kiln. This likely affected the results of your experiment. I would suggest looking for clay that's used for ceramics and pottery. This will likely give you a better result. I don't think there was anything wrong with the process, it was more the materials.

[@tetrahedronX7]

You think I'm retarded because I created a KZbin channel at august 2014

[@Rostmeo1]

Exactly ceramics clay has a lot of iron in it which holds heat well for a long time it also dries out kick which would help the cooking process

[@booshmcfadden7638]

Agreed. That stuff is artificial, full of garbage chemicals.

[@t_g_gamerftw5075]

Nah he also messed up the process. You aren't supposed to throw the meat covered in clay straight into a burning fire. Instead it's supposed to go in after the fire has died down into a bed of coals and ash, and you bury it in the stuff, before throwing dirt/sand on top to insulate. Depending on what your cooking it may take overnight or only an hour. This brisket is probably an overnight cook.

[@JordanBeagle]

Yup, I vote for a redo!

[@hhiimmddoo]

I believe you used the wrong clay. Clay shouldn’t char like that

[@blackd6154]

Thought so too. This clay is not intended to be baked. Like its says on the bucket "Air-Dry". Probably some "not-so-tasty" ingredients in there, including the dye.

[@HeimoVN]

It is most likely a polymere clay, he should have used a ceramic clay...

[@dadbodgaming.92]

Lmfao yeah, Crayola clay isn't made for that

[@MODElAIRPLANE100]

@@HeimoVN polymer clays do not air dry though

[@Makkar0onii]

Nah, he cooked it in heat that is too high. Pizza oven can go up to 800f on average. You can actually see his thermometer gauge reaches 800f in 2:25. You can see how the clay was fully cracked and burned. The brisket inside got too hot real fast and release too much steam hence the cracking. It should have been cooking slowly on the inside like a pressure cooker. Normally you cook brisket at a lower temperature so it should be the same. Even baking a clay pot takes around 400f. If he actually did that, the internal temperature would have been around 225f to 325f Guga didn't do his research. He could have used an example like Beggar's Chicken and adjust his recipe for the brisket from there.

[@BloodDraco122]

The method you used was sound but it's often best cooked over a bed of hot coals and often covered completely in hot ash. I think one of the core problems was the pizza oven, it got too hot way too quickly and over-cooked it leading to the meat to become tough and the charring completely overpowering the seasoning. This method is still used today in parts of the world especially with meats like goat and lamb in certain middle eastern countries where its often buried in a firepit and covered with hot ash and sand.

[@samcremin1486]

Yeah the “Wilderness Cooking” channel has a bunch of videos of doing it or something similar

[@buzz5974]

I don't get why he cooked it hot and fast? I like the clay idea but not nuking it in the pizza oven.

[@hrishikeshsarma738]

yeh in India we have some dishes cooked underground with coal, mostly goat meat. But I think the bigger problem was the clay.

[@TheWesterlyWarlock]

​@@buzz5974 I fell out when he stuck the clay oven into the pizza oven. I knew immediately it was going to be the worst thing ever. "Let's make a brick oven brisket!" said no one ever.

[@JohnKelly2]

The core problem was the plastic goo from Crayola. He needed real clay

[@chrisblank8952]

I’ve studied and tried to replicate cooking from different periods of time and have used natural clays to encapsulate not only meats, but also sealing bowls and things to cook in, and I have to say natural clays, do a much better job than the polymerized air dry clay. I recommend you try this again as many has said❤

[@dj1NM3]

I'm pretty sure that "Crayola air drying clay" isn't quite the same thing as "pottery clay", as it has all sorts of additives which allow it to harden in air (without firing in a kiln) and that's what you could smell "burning off" after five minutes.

[@dzello]

Guga using Crayola clay is the biggest power move he could do.

[@nocontender6409]

It'll get him some ragey commenters as algorithm-fodder for sure🤣😂 I mean I don't think that's why he did it but he's self made and never got any culinary training, and look how amazing some of his creations are😂

[@rmarasco1420]

I think this needs another chance. Maybe different clay, lower temperature, beef tallow (sp?) added.

[@christianhansen3292]

maybe just cook the clay as plates then put it on top as a shield but still use tons of butter and/or avocado oil!

[@keithhowell4138]

Yeah ,,go dig up some clay and cook it in a real fire ,,bet it tastes better.

[@pipedown7969]

I think maybe just using actual clay and not play-doh would be sufficient enough for this to work better 😅

[@perry92964]

i agree this should have been ok

[@zechariahkendallgreen7657]

Crayons never tasted so good!

[@caseyczarnomski8054]

If you want to properly cook a brisket in clay you need to compensate for the clay oven inside the pizza oven cooking method. It's no wonder it was overcooked. Next time you need to adjust the temp and time cooked. I recommend a digital thermometer you can leave in, to know when to pull it from the heat. Also recognize it will continue to cook longer than normal after being pulled from the heat because it's in the clay.

[@Whazzar]

And when you cook it in actual fire the clay will also bake solid, keeping all the moisture inside. It looked like that wasn't the case with when cooked in the oven

[@cre8rzaw]

@@Whazzar That's because Crayola Air Dry Clay isn't real clay. It literally states on the packaging not to put in an oven or kiln.

[@23bond00723]

From the Crayola website. "Do not put in oven, microwave or kiln. Do not allow finished pieces to come into contact with food or liquids."

[@Ghajahha]

Well technically didn’t come in contact

[@lalxl]

Thank you Guga for inspiring me to start grilling steaks. Yesterday I bought a barbecue and some good quality meat with my friends. We got some New York strips and a piece of brisket (which we cut up into steaks). The feast was unreal. We stuck to the good ol' SaltPepperGarlicPowder and it didn't disappoint. Everyone was stuffed and enjoyed the meat very much. That BBQ party gave me more confidence to cook more and I will definitely continue my adventure

[@Ceraphiix]

That clay looks like it has some plastic in it.

[@sued_]

Because it's crayola clay, not at all meant for cooking. It's a bit early for april fools but i hope to god guga didn't actually think thats how food is coocked in clay.

[@Ceraphiix]

@@sued_ that's what I was thinking. The way we cook here, it does not look anything like that. And that's not how it's made. We make a pit, make a charcoal bed, then cover the food in proper clay and bury it. After a few hours, dig it up and then open it. Clay doesn't bubble up like that.

[@guidedexplosiveprojectileg9943]

​@@sued_"bit early"

[@Tusuratopia]

This is meant to go in the ground with coals and then covered with dirt to keep the heat in. This method was not designed for hot and fast. If you ever revisit this experiment, I suggest using pottery clay instead of Crayola, and digging a pit about 2 feet deep with hot coals under and above the brisket, then covered with dirt. That said. Leo's near slip had me cackling. Good job to David on the side dish. I'm guaranteed making that this weekend (without the chipotle peppers).

[@exostudios8563]

I believe that the reasoning that there was a smell during the cooking process is the clay you used. Crayola clay is made to be softer than traditional clays and of course not for baking. With normal clays or even natural clays, there would not be smell and if there was, it would be very faint.

[@AngryAlfonse]

dude that's what I was thinking. Actually, iirc those toy clays give off harmful chemicals if fired...

[@boarbot7829]

Hi Guga, please dry age in edible dirt/clay. It would be so interesting to see what tones and flavours it would give the meat! This is the 146th time asking btw.

[@SelevanRsC]

Its incredible how lazy you got lately, not even taking few minutes to research the thing lol

[@N1ghtF1re]

It's hard to duplicate ground pit cooking, the pizza oven is likely just too hot. I haven't done a brisket that way, but I've done several pigs. They're wrapped in banana leaves and clay, placed on a thick coal bed, buried with more coal (at least 6 inches), then covered with sand (dirt works, sand is easier to dig out), they usually come out nice. It takes some practice to get it right, my first few weren't great.

[@luckyluchiano72]

Mabey but the problem was he used CRAYOLA AIR DRYING CLAY! AKA Play-Dough….. he literally POISONED everyone 😂 it says “keep away from heat or fire” ON THE BOX 🤦🏼‍♂️

[@L2Pno0b]

I feel like that clay is full of chemicals that you wouldn't want to cook with

[@sabya12345]

Hey Guga, usually the method of cooking with clay is low and absolutely slow, because clay retains the heat for longer duration and it keeps on cooking the meat inside for longer duration . If done right, the taste of it would be absolutely awesome.

[@Triberius]

I don't think Briskets area strong point for Guga, he should get the guy from Mad Scientist BBQ over there, even his control Brisket looked pretty bad. Poor color, not enough smoke penetration, and he wrapped it in foil which can destroy the bark because it creates a steaming action.

[@matthewcooper4248]

He also didn't use real clay.

[@h.Freeman]

Crayola tho. You supposed to use the clay thats made from earth🤦🏿‍♂️

[@TheChristmasNinja12]

Clay should only turn black if it gets covered in soot. That clay was definitely artificial or had additives, because it clearly burned/carbonized all the way through. You might want to re-try this experiment using natural clay. Maybe something sold for professional pottery?

[@Nazmore]

Dude use real clay not playdo. Thats like cooking wagu to well done. Disrespecting my clay ovens

[@Perroden]

Probably chose it because of natural flavor

[@Nazmore]

@@Perroden yes flavor of plastic and dye

[@Perroden]

@@Nazmore fekn lolz

[@Nazmore]

@@Perroden idk why he can get dry aging with mustard right but can’t buy real clay

[@Perroden]

@@Nazmore ya such a wierd decision. Hopefully he will redue since I see a fek ton of comments about it.

[@pipedown7969]

Bro Guga, no way you just used play-doh and thought it was actual clay 😂 thanks for the laugh today. How does something like this get past the ENTIRE guga editing team without anyone saying something haha this has to be intentional to get interactions

[@fluffy12222]

Guga, you're better than getting sponsored by RAID. Not only does nobody play it but they spend most of their money on marketing.

[@cyberiankorninger1025]

try it again correctly please maybe get some help from some of the history guys on YT they'd love to collaborate

[@Lucius.Hercules]

natural clay i feel is going to be the difference. I've seen this done before (not with brisket and using lotus leaves instead of banana on: emmymade) and she made her own clay from dirt and got some really good results. I don't know what they put in crayola but if it's anything like playdoh or plasticine it might contain oils or starches which are burning away in the fire. Also using a charcoal fire instead of gas would be an improvement.

[@jayce8001]

The clay used for this is the kind that actually comes from the ground. Not the manufactured kind. You'll get some chemicals in there and other fillers. If there is a 2.0, try the kind found below the surface. There are providers of that out there too. Also, it is done low and slow primarily.

[@ChudsBbq]

Beautiful trim on those briskets!! and you seasoned the sides 👏👏

[@chinlebbq1]

He forgot to get the snake out of his boot, though.

[@ChodeMaster]

The clay you used is literally not food safe guga...

[@Madhattergirl56]

As soon as I saw the Crayola clay I knew it'd be wrong. Gotta get that natural clay. Not all clay is the same

[@swagheel]

You shouldve used real Mud or clay. the ones you get from market is not meant to cook things inside it

[@literallydarheel3234]

>Cook brisket in clay AWESOME >pulls out crayola bucket NONONONONONONO That's not clay Guga, that's a proprietary chemical compound. If you thought microplastics were bad...whew boy.

[@sued_]

thats not even microplastic at that point, just a big lump of burnt plastic

[@bibbyboxx2219]

Macroplastics

[@guidedexplosiveprojectileg9943]

Plastic brisket

[@jackmendoza5604]

Really wish you didn't use playdough brand. Idk why, but that seems like the wrong choice.

[@Tua-d7y]

As someone with a brain i knew not to cook with crayola clay 😂😂

[@JayCWhiteCloud]

Dear Guga...!!!...This was an abomination...and not...traditional clay baking at all...(aka "primitive") You didn't use real natural clay but rather plastic industrial clay. I'm not even sure you didn't expose yourself to some toxins as you took something industrial and then heated it up with a tremendous amount of off-gassing that you clearly indicated smelled during the process... Nothing in your process was the correct way (or many ways) or timing which should have been at least 4 to 12 hours depending on the modality of style you wished to emulate... This is a "hearth" or "cook pit" style of cuisine and not anything like what you did...PLEASE...!!!...with your skills, learn to do this correctly and do it again...When done well, it renders an unmatched quality in meat cooking for even low-grade cuts...or the cooking of wild game...be it bird, fish, or red meats...

[@SSJChar]

please marinate a brisket in ginger for 24h and then cook it hot and fast over charcoal. see if it'll still be tender after a 5h cook

[@santhosesivan1018]

If it's not tender after 5h Cook it's not brisket, it is stone 😂

[@WhatsIncluded]

​@@santhosesivan1018 ? People cook brisket well over 5 hours even over night.

[@alenwake3445]

He already has done it

[@joshuahuff607]

@@santhosesivan1018 5 hours is definitely on the quicker end of things lol

[@Nick_Tank]

Looks like Guga is gonna be making a Part 2 soon with all these comments lol I’m here for it though!!! More videos for us!!

[@andrewsandoval1383]

You need to redo this with real clay/mud

[@alexedwards1470]

Hey guga, why don’t you try to make a compound butter out of curry?

[@kevinjames4405]

not supposed to cook with the plastic clay bro lmao

[@Equinoctilus]

I better hope it's not playdough Guga used, because it sure did look like it...

[@totalchaos9981]

It's air dry clay, it says it on the container. It's just crayola brand

[@toranas1500]

You said it was hot and fast. What was the time and temp? How long did you rest it? I wonder if that may have made a difference in the tenderness. Obviously, the flavor is another story. Your buddy Max did a clay cooked chicken, and he had a much different experience.

[@charlesbarrette2936]

Hi Guga, I am from Quebec, and it would be awesome if you do a Montreal style smoked meat, its almost like a brisket but different, you're the best

[@dirtyfiendswithneedles3111]

How is it different? Do you smoke on maple leaves and baste with maple syrup, and say things like “this smoked meat slaps, eh?”

[@dakotareid1566]

@@dirtyfiendswithneedles3111as a Canadian this was hilarious but you forgot the praying to the maple gods

[@iKilleas]

I know this method of cooking. We dont use clay manufactured chemically. We just use mud, then now after you covered it with leaves you can covered it with aluminum foil. We also do this with chicken usually. The mud must be wet to prevent that kind of charcoal effect. The leaves must not be burnt like that.

[@Xelerati0n]

I have another one how about cooking your brisket using your brisket.. cooking it low & slow 😁👌🏻

[@micpravin]

@gugaFoods try using mud instead of store bought clay. wet mud takes longer to heat up and doesn't impart plastic or metallic smell. Make sure you wrap it in Banana leaf like you did in this video. Mud is used in most of our traditional dishes

[@adambarron4015]

If Guga is getting into older cooking methods, I'd love to see him use a tagine. The Moroccan cookware essentially braises and steams in leaving you with perfectly done moist meals and is wonderfully flavorful with the variety of spices used. I can't say which is better lamb or short ribs. Even chicken breast comes out tasty and moist.

[@annikaeizuki2773]

And...consult with two content creators specializing in older cooking methods: Townsends and Max Miller.

[@Supervillain725]

Max from Tasting History cooked a meal in one of those

[@tinknal6449]

The concept isn't bad, your recipes is.

[@blase1856]

What did he expect he literally used toy clay

[@GeorgeBobeck]

This experiment should be redone with the correct clay (NOT crayola air dry!) and at a lower temperature. It seems like this was intentionally designed to fail in order to get views.

[@YukiOtonashiCh]

i have a side dish suggestion in case Guga or anyone wanna try it it is "Perkedel kentang" all you need are - 2-4 soften potato (you can boil or fly it. as long it can be mashed) - 2-3 Eggs - 4 Shallots - 2 Garlic - a tea spoon of pepper - salt (adjustable) (Bellow are that are optional) - Sping onion - MSG How to cook : 1. boil or fry the potato to soften it 2. grind shallots, garlics, and pepper until it becomes paste 3. put all ingredients on a bowl and mix it 4. shape it with a spoon and deep fry it hope you like it ♥

[@mini-337]

You should have used actual clay instead of this one that has tons of colouring and chemicals

[@arinserstepanian9914]

Guga first thing first i love all your videos and u inspired me on my cooking a lot over the years just wanted to let you know that if you cook in clay extremely slow it will make for a very good food i use to do this in camp grounds with lamb in Iran and trust me the flavors are amazing if done traditionally u can achieve flavors unlike anything else also dried and re hydrated banana leaves are the way to go

[@Judgement_Kazzy]

Gonna echo the comments asking for a re-do of this with proper clay and lower temps. Still, even though it was a flawed experiment, the side dish saved the show as always.

[@OfficialHavocOsiris]

I’m gonna echo the “different clay” crowd. It’s definitely worth another shot!

[@albanianwolf316]

Call himself for a Guga but still cant coock it, everything he did was wrong.. wrong clay wrong heat etc. coock it in pizza own🙄🤦😅

[@ronmcc100]

I've had, beef, chicken and fish, cooked in clay and they came out pretty good. Parchment was used, NOT use banana leaves though. I would check the clay used in your cook, as the clay used in our projects was a natural clay with no additives. Another problem area may be that you just cooked it too hot and fast. Nice idea though!

[@Mr.Rexclusive]

Aside from the leaf maybe you can cover it more with newspaper, you can use a hot sand or charcoal surrounding the meat and probably change the clay haha Crayola isn't probably gonna work 😅

[@christopherdark4671]

Crayola clay.... what're you a marine?! Raid a base for that stuff? Under a shipping crate of crayons labeled "rations" i bet. Joking aside. Yeah... using crayola clay... maybe should've googled longer to realize ceramic clay was the proper choice. Now you should probably google a local oncologist because that could not have been good for you guys.

[@wiltmarlonelao]

I think this got wrong really fast for a lot of reasons and deserves a redo. First of all, I don’t think that’s the right kind of clay. You ought to be using pottery clay, the kind which you can get near riverbeds. Secondly, clay holds temperature very well but takes time to heat up. So when you stuck it in that blazing hot pizza oven, that cooked the hell out of your brisket, immediately forgoing the fundament of brisket cooking, which is cooking it “low and slow”. What you should have done is after wrapping it in clay, toss it among a bed of coals and call it a day. Chances are, you need to leave it in there for 10-12 hours. I’m not sure where you got your inspiration for this, but I’m betting it’s based on an 8th century BCE Chinese method called Pao (炮). Up to this day, this method is still used to cook the dish Beggar’s Chicken (叫化鸡) in a certain province in China. Anyways, I hope you try this out again, because from what I’ve read, food cooked in clay almost always beats food cooked in metal. Your good friend Max the Meat Guy knows how to do this properly and I believe he will gladly assist you in your brisket experiment.

[@CarlGorn]

Nothing like learning from other people's mistakes. Thanks again, Guga!

[@Dominikmj]

True - but you have got to see, what type of mistakes he did. It was not necessarily the notion to use clay, but a) using the wrong clay b) using a pizza oven (far too high heat)!

[@Val_da_Shark]

As someone who has a great passion for both cooking and Primitive survival I’ve gotta say this video was a complete dud. The clay used was 100% not the right kind and not to mention probably not even food safe. And as far as cooking goes a better alternative to the Pizza oven would have been either a fire pit or if you had the time to make one an earthen (aka an oven made out of natural earthen resources like dirt, mud, or stones.) oven would work great. Now with all that being said I will say that other then the use of a probably unsafe cooking method Guga still did a great job as always. And The banns leaf was certainly a good choice!

[@geneticsism]

Guga! My man! I love your videos, but using crayola clay was just wrong here. YOU need to use POTTERY Clay. and cook this like they do in mexico, where the meat is buried underground and cooked low and slow using coals and hot ash. Clay covered meat is amazing! But please try this again!

[@JtheCat3]

No no no no.. primitive people didn't use Crayola! They used real clay from the earth (full of minerals)! I cringed hard when I saw 'Crayola!' BTW, currently have a brisket in the smoker covered in Elmers school glue. 👍

[@irbaboon1979]

Wrong type of clay; use pottery clay. Also, maybe too much time cooking… unfortunate, but probably worth a revisit with some research… Next thing will be cooked via volcano, just need a volcano in Miami…coming soon?

[@ahmadmuraish1144]

Guga... this is not how clay cooking works... you have to burry it with coel............ and on top of that you have to use organic clay, no coloring, you make the clay at home, don't buy ready clay it is all garbage for cooking... It needs to cook nice and slow with coels burried under ground, not in an oven with over a thousand degrees...... BRUHHHHHHHHHHHH

[@Grizzlox]

Lol, that's not even real clay 🤣 That side dish looks amazing

[@mmmy4282]

DO NOT USE THAT TYPE OF CLAY FOR THIS Real pottery clay is the only type you should use for it. This video probably needs a re-do lmao

[@dakotareid1566]

Wrong clay, wrong way to cook it, this whole video was wrong, Guga you’re better than this man. You need natural clay, a proper cooking pit, and low and slow. Please do this again but with the actual technique and methods. You used fake clay.

[@cupcakejg1]

This was legitimately disrespectful, he did everything in this video wrong. If your going to claim using a primitive method at least look up how to do it correctly (not at twice the heat) and make sure your using the right clay!!! This video needs a redo.

[@ectolo]

I've seen a lot of comments below suggesting ways to do this a lot better. Please re-do for a fair test!

[@joebenzz]

So the pie saved this episode 😆

[@T21KarnageGaming]

Bruv you don't use craft clay for this, you use actual clay from the grounf

[@igt.carnage31]

I think you have the wrong clay my friend that is chemical clay not natural clay

[@Ollisaa6095]

you should use natural clay instead of the store bought clay. the store bought clay has coloring and unnecessary chemicals. natural clay does not. also it is not a bonfire you should cook the brisket. the "correct" way is to dig a "small" hole put wood in there and light it, then wait till it is charcoal, then put the brisket on top of the charcoal, cover it up with hot ash or more charcoal. then you cover the whole pit with dirt and let the brisket cook overnight.

[@therichieboy]

I would have criticised you for tasting a new brisket recipe after eating a mouthful of chilli but it was irrelevant as there was no way a pizza oven Crayola brisket was going to be good.

[@vibes4956]

Can we get a re-do with proper clay? Definitely not the right clay used. The comment section is all over that. I’d like to see how it’d taste if done proper!

[@justindesormeaux5287]

You would’ve gotten much better results with real clay, and slow cooking not a 700° pizza oven.

[@JordanBeagle]

I was hoping this was a collab with primitive technology

[@skyler114]

i saw the crayola logo, and i instantly came down into comments. I love guga but he bought that just cuz of brand recognition lol

[@CHOPPERBLAZE1717]

Guga!!! You used the WAAAAY wrong clay. That clay was made to dry in open air. It was never meant to see an oven. 🤦‍♂

[@haros2868]

Ooga Booga Guga

[@jothimadhusudhan1735]

You should've used regular sand clay instead of store bought clay. They have wax in the store bought.

[@cantolin4]

Air dry clay has glue (polyvinyl acetate) in it. You should have used normal clay. Clay shouldn’t have a chemical smell.

[@TissuDemon]

You need to use pottery clay or make your own clay, not clay with dyes in it. Also, people still cooked it low and slow when using primitive technology, so you did it wrong.

[@chookingvid]

That was the wrong kind of clay. Natural clay used for pottery by the ancients does not create a toxic odor when it is heated. You used air dry hardening clay.

[@marsproductions1]

You used the wrong clay. You need pottery clay not that air dry clay. The clay you used has additives and dyes in it. Also on the back of the tub for the clay you used it specifically says not to use it in a kiln or open fire.

[@domizonnacario7357]

well guga, time to make a new experiment - SALT CRUSTED BRISKET

[@SkeletonsfromHell]

you cooked that so wrong. Too fast, too hot, and the wrong kind of clay. I say you try this again and do it the way they do it in Hawaii for their 'luaus'. Under hot coals.

[@kemix1006]

The second I saw him use the Crayola "Clay" I knew the brisket was pretty well and fucked.

[@travishancock2302]

That’s not the right clay my friend. I guarantee that ruined the whole flavor of that brisket.

[@THESLlCK]

you really bought crayola clay and thought this would work lol

[@ermatthe]

"Yo, we heard you like carcinogens. So we cooked your carcinogens with carcinogens"

[@foxsetup]

i agree with the others. Wrong clay. Clay shouldn’t because dark like that. This was not real clay

[@davidtiti7434]

You could have found pure, natural clay, easily, Guga. That is not adulterated clay.