I Cooked EVERYTHING Like a Brisket

Use code MAXTHEMEATGUY50 to get 50% off your first Factor box at bit.ly/3LxJ3KU !
Brisket is the king of barbecue, but it’s time we put the heavyweight champ up against some new challengers. In this video we compare 16 cuts to see how they stack up, and to find out if brisket is truly superior. This one was full of surprises!
#brisket #wagyu #wagyua5 #skirtsteak #welldonesteak #brisketbbq #bavettesteak #vacio #bbq #bbqfeast
-----
SUBSCRIBE and RING THE BELL to get notified when I post a video!
PLATFORMS
-Snapchat: www.snapchat.com/add/maxtheme...
-Instagram: / maxthemeatguy
-TikTok: / maxthemeatguy
-Facebook: / maxthemeatguy
-KZbin: / maxthemeatguy
DISCOUNTS
www.beacons.ai/maxthemeatguy
WEBSITE
www.maxthemeatguy.com/
FILMED BY
Sophia Greb / sophiagreb
-----

[@MaxtheMeatGuy]

Use code MAXTHEMEATGUY50 to get 50% off your first Factor box at bit.ly/3LxJ3KU !

[@RightWayBBQ]

I will trade you seasonings for jerky ❤

[@Ryan-xq3kl]

I love brisket❤

[@DT-rt9jp]

@maxthemeatguy I am reaching out to you and @gugafoods. How long can I safely wet age a tomohawk steak? I am leaving on a 6month military deployment, and I thought hey why not wet age this while your gone then eat when I get back? Any thoughts would be awesome! Thanks much love the channel!

[@MaxtheMeatGuy]

@@DT-rt9jp wish you the best! I would freeze it. Anything over a couple months is already pushing it and freezing is totally fine

[@jesussaves852]

Jesus loves you and may God bless you

[@viv9352]

Petition for max to always wear that cow suit when he teaches us about beef

[@alanbarker9157]

yes

[@goober130]

ABSOLUUUTELY

[@Solidstone-cu9ix]

We need this

[@drippynephews]

Yes

[@CaptionGator]

Fr

[@Laminar-Flow]

As a Texan- we grew up smoking our fillet (whole fillet, no individual steaks) to medium rare seasoned with coarse pepper & salt. Finish with a sear. Always wall to wall perfect. Pellet smoker with mesquite pellets would be ideal

[@cameronknowles6267]

Bang on reverse sear, slowly raise core temp to perfect doneness

[@Laminar-Flow]

@@cameronknowles6267 I’ve never overcooked a steak like that. Sometimes I won’t even sear it & serve it like a prime rib. It keeps the fillet butter soft. You can cut it with a fork like that… Reverse sear is my personal favorite though

[@Mike-jh6gw]

Max truly never disappoints with his meat knowledge 😂

[@WhatNow505]

Ohh are you trying to be funny for likes, Mr?

[@realandtrueguys]

​@@WhatNow505🍟

[@LukeVGogh]

🥸🥸🥸🥸🥸🥸🥸🥸

[@Nuke_17]

🗿🗿

[@xsats227]

Your mama also has a lot of knowledge on meat

[@chucksflavortrain]

I threw a bavette on the smoker yesterday and forgot. After 3 hours I expected leather… it was actually crazy delicious.

[@felipeacosta8099]

Im a bartender, but I'm mostly interested in distillates and their science and I love hearing such pieces of information as your explanation on why brisket's best when cooked well done

[@DeonF]

This is definitely video of the year, Max. I learned a lot about beef in just 16 mins. Thank you a lot & I hope to see more vids like this.

[@blowupgoat2922]

Super disappointed you didn't throw a Tri Tip in the mix... It is the closest to brisket I have found, and time to cook makes it well worth it! Give it a try Max! You won't be disappointed!

[@ryankoril6340]

i was shocked too

[@SimuLord]

I'd never even heard of a Tri-Tip until I moved from Boston to Reno at age 25. It's a regional thing, I think. Same way people on the west coast aren't quite sure what I mean when I say "steak tips", as in meat from the sirloin flap, cut into 2-inch cubes, marinated, and grilled. Chewy but wicked flavorful, especially if you marinate in Ken's Steak House Italian dressing (originally made in Framingham, Massachusetts, about halfway between Boston and Worcester.)

[@blowupgoat2922]

I know Tri Tip is more of a West Coast cut, But I also know Max has some Top Secret level of clearance for access to some of the best cuts... Let's go Max!!

[@billycarroll9153]

Max, you never bore your followers…or your arteries. Great episode.

[@raenger]

you should definitely get an untrimmed top blade shoulder roast (the flat irons untrimmed with the connective tissue in the middle) and try it again cooking it to around 185-190... one of the best unknown bbq items out there

[@Michael-mm2zm]

Love all of your vids! Keep up the good work Max!

[@donjoel6754]

Thanks for the lesson Max. It was really educational and fun learning about meat it's fibres and like factor. Have. Agreed week ahead.🎉

[@crossfire1122]

Love your videos so much thank you for making them!

[@MaxtheMeatGuy]

I appreciate it!

[@kamilbochen6351]

I learnt a ton of stuff about beef cuts thanks to you Max ❤😊👏

[@doublesidedtape1000]

Denver tip: Costco where I live has chuck roll at $4.99/lb for choice. I ended up with about 4-5 nice sized Denver steaks, plus the chuck steaks, Sierra, and teres major, along with about 6 lbs of meat and trim to grind into burgers. I'd say well worth it.

[@stega2970]

I'm so glad you explained collagen is what makes working muscles so tough. I always knew those muscles where much tougher but didn't understand why, to me I always thought if a muscle is constantly being worked it should be more tender in my mind. Now it makes so much more sense!

[@mosambiqu3]

love the dedication and time you put into your videos

[@grahamtiedtke]

always a great day when Max The Meat Guy posts a video or is in a video!

[@michaelnguyen7445]

*the beef stomach gotta be my favourite one in this video* looks the best and taste the best ,I have already try this after your video

[@redeye1016]

I feel like I’ve blinked and your subscribers have doubled 😂 I’m so happy to see you doing so well! Another great video, learnt a lot here

[@papirojo4228]

My mom cooks the tripe for menudo for no less than 12 hours. Halfway through cooking she throws in a beef leg, which includes the hoof. When her Menudo cools for storage, it becomes menudo jello. My mom scalds the beef tongue so the outer skin comes off. She slices it and my dad cooks it over mesquite charcoal indirectly. She makes a salsa using reconstituted guajillos and Chile negro, grilled tomatoes and onions, and lots of fresh garlic. With fresh corn tortillas, frijoles refritos, and sopa de arroz, it’s heaven. My dad simmers cleaned intestines in milk, salt, garlic cloves, cumin, and pepper. After they’re cooked tender, he deep fried them to an almost chicharron consistency.

[@marketdrop9339]

That's how I love tripa. I always ask for them to be cooked like a chicharrón and tounge tacos are so good too!

[@b.r.fowler785]

*Max:* "Tongue ‘n’ cheek"… *Me:* …do push-ups, Max. 😂🤣

[@TheCherubb]

Really loved this one. Made me soooo hungry.

[@jstewlly4747]

Great video Max thanks for eating the whole cow and teaching people about off cuts of meat Also some people like dry meat nothing wrong with that

[@tommyjohnson7812]

Max always cook yummy foods yo. I wanna try your food yo.

[@michelhv]

Honeycomb tripe IS LITERALLY the bonnet in French. Wear it. Eat it. What a trip.

[@syeikhaelfatih9429]

I really enjoyed the dry jokes in your videos, Max. Keep it up!

[@KPHVAC]

I smoke Prime chuck roast just like a brisket all the time and it's fantastic. Try to find a large chuck roast, 3 to 4 pounds.

[@naarutv5402]

In Spain we eat a lot of stomach (callos) and ox tail (rabo de toro), you should check some recipes of how we eat it and I promise you, you´ll love it.

[@yehonatanturkel788]

Really good video keel up the hard work

[@KPHVAC]

You need a big and thick cut if you are smoking it like a brisket. My favorite is a 3 to 4 pounds Prime chuck roast, make sure you get a thick one. I smoke chuck roast just like brisket all the time!

[@thesquirrellygardener]

Oh my goodness! I love the cow onesie!

[@Alynis_]

Here in Austin one of the top bbq spots, Leroy and Lewis, makes beef cheeks instead of brisket on most days and it is amazing. Another spot here, Loro, also makes a smoked bavette. It's interesting to see those in your top choices and have well established bbq spots backing that up with their menus.

[@MaxtheMeatGuy]

Oh interesting!

[@DonCron]

The smoke ring on the Top Round is insane🤤

[@skylerjamese]

i’m doing this w my boy tmr, what type of sauce/glaze should we use n what do you traditionally season the ribs with. first time bbqers

[@sid-games-]

love your videos max! although, could you try adding making wagyu chicken nuggets? although, they may not be "chicken" anymore. Do try

[@pwrplnt1975]

I always wondered what a filet did, thanks!

[@FlowingTitlesUniverse]

He should do a challenge and cook every meat you can get and cook it like a brisket. Be it fish, chicken, bison are whatever else

[@HomeyKing]

beef stomach and intestine is common in some polish soups and im sure in other soups in other cultures

[@YunH827]

13:30 Interesting.. I guess USA might had exported most of the denver steak cuts? Where I live, USDA denver steak is very available in places like Costco and they are usually sold as the second cheapest steak cuts(the cheapest steak being oyster blade steaks, which is flat iron steaks that didn't have the tough tendon cut out). Good to know that they can be good alternative for slow roasted brisket, as brisket is very hard to find here.

[@adambarron4015]

Looking at all the spiral roasts, I had an idea for a comparison test. Belly cuts: beef vs pork vs lamb.

[@bentleysaelee5745]

tripe on the grill is fire max!

[@tahadarwiche8059]

Thank you for making interesting content!

[@elliotb1795]

Max in a Moo Suit is the kind of content I need. 🐮

[@omni-slime3314]

I must ask how your presentation is so good

[@briancrispano828]

Sirloin Flap is one of my favorites for that Brisket flavor in a hurry!

[@gusgallagher6639]

As an Australian we really just stuck to bacon and mince but i’d love to try something new!

[@seemasaiyed4987]

9:17 we love it for nihari when it is cooked very low and slow for like 18 hours.

[@185MDE]

I’ve done a lot of “brisket cooks” with other meats. Plenty of other options out there. Cheaper too. Often times I get asked if it’s brisket.

[@monroerobbins7551]

Honestly, I don’t eat meat that much, because of ethics/dietary reasons (meat messes up my gut really bad for some reason). However, I do like watching these videos because I love cooking, I love culinary science, and a lot of my family loves meat, so I’m hoping to try these methods, cause I wanna make good food, and Max knows a lot about what he’s talking about, especially in terms of taking topics that are a bit more complex, and simplifying it enough so it’s easy to understand.

[@michaelbertuzzi9460]

LeRoy and Lewis in Austin is famous for the beef cheeks. Smoked and then confit in tallow.

[@giftedbrain6632]

"But we ain't got time for that" is pure comedy gold

[@ilikeicecreem1358]

Good day Max 🎉!

[@son8I7]

‏‪4:19‬‏ you should totally do a do it at home vid about how to make a perfect brisket in a day to day house

[@thomasr6wizard176]

Good video and i also like smoked tongue with mashed potatos very good.

[@gemstatefisherman3409]

My favorite is a chuck, very similar to the brisket, just better for making sammiches

[@iamthemouse4483]

I like how while watching these videos, I actually get to learn something about cow anatomy

[@noturaveragedad]

You should have tried a Chuck roast, it’s a good stand in for a brisket

[@achtungpv]

That beef shoulder was a common BBQ cut in Texas back in the day…25+ years ago. It was sold as “beef clod”. At many of the old bbq joints, if you asked for lean brisket, odds are you were served beef clod and brisket was reserved for customers that ordered fatty brisket.

[@WrightBrother83]

Before the plandemic I was cooking clod instead of brisket. Super beefy flavor that I somewhat prefer to brisket. Makes amazing burnt ends.

[@sashamacritchie2427]

Max! Can we have more fish and fowl content? As much as I enjoy the beef and pork videos, I cant eat it 😅

[@clifbradley]

The beef shank is a rotary. Look at that bone. Thats the symbol of for the rotary engine

[@TitokRS]

You should really try " pacal pörkölt " from the stomach its a hungarian stew dish

[@keithkamps77]

Loved the Video!!!!!!!

[@MaxtheMeatGuy]

Thank you!

[@StarDashFish]

You can always trust Max to tell you how to handle meat!

[@richardinman7180]

this video is so good

[@ellyelysha288]

2:49 not you wearing a cow onesie outta nowhere😂😂😂😂😂😂😂😂😂😂😂😂😂😂

[@ExaltedDuck]

regarding brisket cooking referred to as low and slow, that's not quite right. The other cuts you talk about also dare better when cooked to their proper doneness low and slow. You want a perfect edge-to-edge pink on a steak, don't put it in a smoking skillet or on a ripping-hot grill. Turn the heat down and let it get to its 135-140 internal over the course of 20-30 minutes and you will have a vastly superior end result compared to something take there in 8-12 minutes. Similarly, with the brisket, you can braise it in a 350 degree oven and have something pretty reasonably tender in about 2 1/2 hours... the steaming action will get the internal temp up to the 180-ish where it needs to be to render the collagens, and the moisture and acidity will actually help that conversion proceed more quickly. But it comes at the expense of a highly developed bark and some of the flavor complexity you can get with a longer and dryer cooking method.

[@shreemanmoghe6936]

Max went ham with the vine booms in the video

[@meshlol]

tri tip is great both med rare and low and slow

[@Thami_vms]

"I don't like unknown meat going in my mouth" Max the meat guy-2023.

[@eddiejochoasr]

What time/temp did you smoke the outside skirt roll?? Please and thank you.

[@Badger-_-Bear87]

the beef cheek makes the absolute best tacos. add some cilantro, sweet onion, a squeeze of lime, and a good tomatillo salsa for some added freshness (and kick if you go for a spicier salsa). Your taste buds will thank you.

[@PaulKrenik-jx6js]

Max, please tell me where you buy those great Dino beef ribs

[@WynnofThule]

1:59 THE SOUND

[@IJynxi]

Your brisket reminds me of my Mimi’s brisket but I sadly can’t eat because I got a thing called alphagal which makes me unable to eat beef and pork and any mammal by products

[@Pompoms558]

This is hilarious!!!!

[@CoolJay77]

Great video. I enjoy smoking briskets but to me the flavor does not come close to quality grilled steaks. Great way to put it, once you smoke like a brisket, it tastes like a brisket.

[@Sisi.B_cutie358]

For your next video make a medium to well done steak but frozen! (PLZ)

[@alyssaburrell9866]

I don’t know why but beer tongue gives me the shivers

[@sidelinewatcher6904]

Cooked beef intestine filled with a wet bread olive oil and spices mix. Is actually a famous shabbat dish in Jewish European culture. It's called 'KISHKA' and is actually delicious!!!

[@thedeeprot]

wow oh wow

[@alexis1156]

take the whole flat iron with the collagen seam running in the middle, and it's one of the best slow cooking cuts, still not as good as cheeks, but very good. But you should have pulled the smaller cuts earlier, otherwise this is gonna favor big cuts all the time, i guess the idea was to "cook it like a brisket" But realistically, bbq low and slow with smoke and a rub is basically what "cooking like a brisket" means.

[@cederian]

That vacio looked amazing.

[@jacksonduval4995]

He messed that ox tail, he need to watch bro "Texas in every way" 😂

[@HoangMinhVan]

I love the silliness in the video. The meats all looked so good. Especially the cheek meat.

[@zeduck415]

ohh ok, so if I wanted to cook a ~160 pound cow that consistently goes to the gym 3-4 times a week and is 30 years old, I should cook the cow low and slow like a brisket! Thanks, Max!

[@foolishgamer99]

uhh… you said a cow? 😅

[@zeduck415]

@@foolishgamer99 Yes, do you happen to know how long such a cow would last if stored in a bathtub? Wondering if I can still cook the cow.

[@KimmyJongUn6969]

Looks good

[@MrjWick-wh7xy]

Max actually got a whole cow for us in this video. Great work, Max ❤

[@majoodylife2339]

“I don’t like unknown meat going in my mouth” -max the meat guy 2023😂😂😂😂😂

[@JB-ig5pk]

I giggled at the tongue n cheek joke

[@extremecouillizator1311]

Heck yeah

[@ferudunulutanriverdi9506]

how dare you put a cow costume!!! HAHA JK, you rock.

[@LamboFury]

Clearly, Brisket is the toughest one ever. Really needs to pay attention for this one

[@KanyeWestDidNoWrong]

Literally max and guga are the only good food content creators nowadays

[@Sentryunit582]

Golden Gully?

[@user-nt8ww6zu2d]

Every time max cooks meat it looks so so good

[@huntervidal4286]

Had a full meal five minutes ago, now I’m hungry again 😢

[@skibidi.G]

3 minutes in, came to reprezent 🎉

[@travissloan5296]

Editor had a field day with this video

[@Redn87]

Right On!!! Is anyone else getting the meat sweats from watching this video?

[@tpharo34]

That’s was cool👍

[@WarriorProphet]

should've done a chuck eye roast, used them before brisket became the cheapest