I Cooked the World's Most Expensive Brisket. Here's What Happened.

Order your leather apron here: madscientistbb...
MSBBQ T-shirts: madscientistbb...
More Mad Scientist BBQ:
Instagram: / madscientistbbq
Twitter: / madscientistbbq
Thermoworks:
Thermapen: www.thermowork...
Infrared thermometer: www.thermowork...
Some of my BBQ Essentials:
Butcher Paper Cutter: amzn.to/2W1A2ya
Black Gloves: amzn.to/2FFsBr2
Glove Liner: amzn.to/2VXWNU0
Boning Knife: amzn.to/2W084ms
Shun Boning Knife: amzn.to/2FDs1Kd
Head Lamp: amzn.to/2FFhOgv
Slicing Knife: amzn.to/2VYTwDO
Spray Bottle: amzn.to/2FGmum7
Aluminum Foil: amzn.to/2FCibbo
FABRIC GLOVE LINERS: amzn.to/2vJ0t3s
JAPANESE MEAT GRADING
J.R. Busboom and J.J. Reeves
Washington State University Pullman, WA 99164
JAPANESE MEAT GRADING
J.R. Busboom and J.J. Reeves
Washington State University Pullman, WA 99164
Motion Graphics/Animation provided by Kaitlyn Kirk Design
kkirk.me

[@MadScientistBBQ]

The brisket was $1000. Needless to say, my wife was not thrilled.

[@HS-hr5wp]

Yes!!! lol

[@Begohan1234]

Oh my good lord. You're the first BBQ channel on KZbin to smoke one of these congrats

[@CornBreeezy]

Legit!!

[@TheItsmatt07]

Gotta Risk it for the Brisket!

[@simonkue]

Shit my car is not even worth that much.......

[@Y_YX]

This guy: "Pretty good." Guga: "OHOHO COME OOOOON THAT'S JUST UNFAIR EVERYBODY IT'S AMAAAAZING" *high fives Angel*

[@Greatesteva305]

Yea I was kinda disappointed he didn’t have the same reaction

[@marketsmoto3180]

It was DEEEEEEEEEEEEEEEEEEEEEEEELLICIOUSSSSS!!!!

[@arno-4709]

Guga always over react

[@Scorp22ful]

lmaaoooo

[@Echoe1121]

Arno - not really. He didn’t cook it right and he lost odor of what makes the meat what it is.

[@Einh0ven]

I learned 2 things from this video. 1. You don't need 1k brisket to make good brisket. 2. This guy is honest. No BS in his opinions.

[@davelehti4000]

This dude is legit! Have to respect an honest opinion

[@AndrewLent]

The Alex Jones impersonation was more alex Jones, than alex Jones.

[@jaredlamb9743]

That bit was awesome!

[@gfaddgf]

Omg, that tripped me out. I like him now lol

[@bradleymayon4342]

Loved it

[@wildcat8025]

Got a subscibe and thumbs up from me.

[@sycto80]

put that trimming into some ground beef and you got something good

[@DerickZ28]

Exactly!

[@darkknight1877]

Came to say I hope he's a guga foods viewer because he would know that fat is probably still useful unlike normal brisket trim.

[@TheoneDragon51]

@@darkknight1877 that was my first thought exactly.

[@MadScientistBBQ]

Agreed. Lean beef with that fat makes the best burgers I have ever eaten. Absolutely phenomenal.

[@pippi7144]

Mad Scientist BBQ you can even do meatballs with it ... @ darkknight187 guga is a real snake for what he did to Ninja he’s got a great channel but don’t swallow everything they try to feed you .

[@dragonseggs]

for all you that are complaining that Jeremy didn't over react... watch more of his vids. He is always critical and not oohing and aahing on everything he cooks and eats. I appreciate that. More analytical than fanboy. Keep up the great vids. Really appreciate your experience and imparting that knowledge!

[@BeersAndBeatsPDX]

When he does ooh and ahh you know he cooked something really good.

[@jaluntaylor4596]

Should have collabed with guga on this one.

[@akhariyoung4695]

lmao right.😂

[@ikk3766]

Yeap!

[@lliMaDnEsSill]

Let's duuuuue iiiiit

[@kalencwil3924]

Aziz M my hero

[@willkoopman9306]

Bruh guga is a novice

[@liutang]

I think the general consensus for those who’ve had A5 is that you need to reset expectations. A5 will not taste like the beef that you’re used to eating. It’s almost it’s own kind/type of meat. Therefore, I can understand the reaction. They’re processing it and expecting it to taste like brisket.

[@RealKlausSchwab]

Tastes like grass fed with more fat. It's not its own kind of meat.

[@nickdawn3985]

Exactly

[@AlexT-sy6nm]

​@RealKlausSchwab Have you tried it? My experience was nothing like that, wagyu does have its own flavor (slight difference but it's there). I've had both grass fed beef and high-marbling Australian wagyu (which is pure Japanese just raised in Australia, unlike American which is a cross with Angus etc) and it tasted nothing like grass fed. The genetics are different too after all, the composition of the fat too.

[@WrectumTerror]

The disappointment was seen and felt through the screen.

[@aram325302]

I think it was good but it seems like for 1,000 dollars for a brisket probably not worth it.

[@porsche944mt]

When he said he was going to smoke it at 275° I thought that was too high. That meant the smoke won't penetrate as much since the fat will render much faster.

[@rsanders247]

I smoked one of these and smoked at 200, came out perfect....275 way too high

[@Lamonn2014]

Lol @26:09 I knew the guy was disappointed

[@mitchleo3192]

Hahaha so true

[@MJOLLNIR720]

Hard facts- That Alex Jones impersonation was on point.

[@evanamparo7995]

His Alex Jones impression made me bust out laughing while I was barbecuing

[@slimmysan]

welp looks like I am staying up another 34 minutes

[@ItsRyanTurley]

Exactly my thoughts. 😆

[@MadScientistBBQ]

Haha I appreciate it

[@clashwithares5081]

Guess that’s one way to spend your stimulus check

[@RP-ue9wy]

I'm sure he didn't get one.

[@CoD_Maj3st1k]

Just about everyone got one@@RP-ue9wy

[@RP-ue9wy]

@@CoD_Maj3st1k No one I know got one.

[@leviathan0232]

@@RP-ue9wy Just casually flexing on people in the comments lmao

[@sufferedrock480]

That reaction was hella underwelming after the 30 min I invested in this vid

[@Bxhhjx]

Yup.what a waste of time.not subscribing

[@pjkokos]

I agree, seems like they were disappointed, bc the taste didn't equal the cost. I learned a lot though, just buy select, and pack that bitch w season to give you reasons to go Mmmm.

[@121BACKSPACE]

I skipped to the end haha

[@geosuicide]

I thought it was authentic. Usually, any video is ZOMG THIS IS AMAZING BEST BRISKET EVER RAH RAH. In the case, they actually said what they would do different, you could tell they liked it but wasn't overly excited about it. Wagyu beef is best made for steaks, not brisket.

[@adityaseth7406]

That's why I skipped to the reaction part 😂

[@28ebdh3udnav]

You: *spends a whole week's paycheck for 1 brisket* Your family: Was it worth it? You: Absolutely

[@quelsen]

What did it cost,.... everything

[@kylegrate9325]

Your reactions are very underwhelming . I figured you'd be going crazy.

[@invisiblekid99]

Didn't cook it perfectly.

[@EditsbyM]

Genuine reactions are always welcome though.

[@MrMalicious5]

He botched it. Since it’s A5 it’s still very good. Only way you can really mess it up is overseasoning or burning it to a crisp.

[@derpizzadieb]

I like honest reactions, keeps you realistic. I was so hyped up for my first Wagyu Picanha that i was borderline disappointed with it just because of all the insane reactions everyone else has shown in their videos. Also, if you discuss the mistakes you made the viewer can grow with you and might not do the same mistakes.

[@leslie7922]

This isn't fortnite lol

[@gray_gogy]

The fact that it wasn't perfect makes me like this more, and I can tell you actually care and try to master what you do. Most channels, even if it wasn't perfect, would still hype it up and act amazed. But you were thinking what you could do better.

[@alrikdewaardt]

You didn’t throw that fat away right? I mean, im seeing wagyu saucages and burgers. A5 style!

[@heywardhollis1160]

No sane man would throw that out. I save the fat trimmings off of any piece of beef I trim.

[@simonpark1797]

Heyward Hollis this is no sane man , he’s a scientist ......... A5 Chuck , sirloin and ribeye burgers

[@bradleyktn1]

Dude the impressions are ON POINT! Love how you just sprinkle them in randomly.

[@theaccountant3238]

Going by the reaction of when you were tasting the Brisket it’s not worth buying one hahaha

[@invisiblekid99]

Cooking it better next time would help. Trimming off more fat will be better.

[@PresidentGas1]

@@invisiblekid99 Yeah you can probably throw out any sort previous experiences with smoking a brisket and have to come up with a completely different process as far as temps, wood, time etc. I also would question even wrapping something like this.

[@invisiblekid99]

@@PresidentGas1 With so much fat it's a lot harder to ruin than a normal brisket. Id even go hot and fast with this. But Jeremy is a pretty stuck fast, ordinary brisket guy. I've not really seem him like much else.

[@cajunque9391]

@@PresidentGas1 I would probably go for a sous vide finish after a 2 hour smoke.

[@Begohan1234]

@@cajunque9391 ew.

[@KillerXtreme]

Sounds like someone was disappointed that he went the simple route with just salt and pepper. Not really the reactions I would expect from a $1000 brisket. You can kinda see him die a little inside as he realize how much he spent on it. haha

[@kd_kane9845]

That's exactly what I was thinking. He seemed slightly disappointed. I was expecting some huge reaction.

[@benscott3603]

He needs to study Gugas reactions

[@elsaescobar9385]

I wasted my time watching this too, but his taste reaction worth it

[@Wowreally42]

MY GOD that's literally the best Alex Jones impression I've ever heard in my life. And I've heard a lot of them.

[@bipbip1029]

Spot on.

[@JAFrk]

No one better than this guy to do an experiment that other people would be curious about but not able to afford. I'm not surprised about the results, but at least no one else is going to use A5 Wagyu for a brisket again (hopefully)

[@stpetebub]

Question. I know every grill/smoker is different when it comes to the +/- in temps. I've watched several of your videos, and it seems that you're always smoking at 275 degrees. That seems very high to me especially when you're saying that you're smoking these from anywhere from 6-8 hours. I'm not a novice but by no means an expert either. I always thought smoking should be "low and slow" i.e. between 200 - 225 degrees? I find that when I cook at those temperatures I get much better results with bark, flavor, and smoke rings. Is there a specific reason why you smoke at a higher temp? Just curious.

[@RobMynatt]

B7 Farm 200-225 for pellet smoker because the heat source is right under your meat. This guy is smoking on an offset so there is more airflow . If he cooked at 200-225 it would probably have to smoke for 20 hours

[@EH-pm1ke]

275 isn’t high at all. Pretty normal. 225 takes forever.

[@DT-ep3lz]

I recall him noting in another vid that it is due to the airflow.

[@notceaubrite]

This is such a highly debated topic. I think 200-225 is way too low and the length of cook doesn't make a better product. There are lots of big name pit masters that cook brisket 300 or above. I tend to live in the 250-275 zone because I think it's a good blend between the two and produces my best results.

[@justaguy6100]

I had a friend bring me a Prime RIb Roast to cook, and dude, I AGONIZED over how to prepare it, honestly. I'd NEVER had a $150 cut of beef in my hands before. So.... I brined it in a very black coffee brine over night, roasted it in the oven and finished it on the grill, I wish I could show pictures of how beautifully pink it came out. Granted I watched it virtually minute by minute with remote temperature probes about 3" apart in a 16" long roast, got it to 110 in the oven and used an offset method on regular round grill to bring it to 130 really really slow, it was honestly the most tense experience of my life. And I've done many a packer brisket before. It was transcendent, ultimately, but I never want to just grind my teeth over the preparation process like that again. I can't imagine how OCD I'd be with a $1000 in meat in one cut to manage. Hell, I agonize enough already just paying extra for angus! And I have always tended to split the point from the flank for exactly the reason you state, plus they have different grains so my (then) wife preferred being able to cut across the grain on both pieces. That looked beautiful, I'm sure it was absolutely awesome. One of the things you note is how that juice glistened when you cut through the meat. The original location of Bodacious BBQ in Longview, TX, when they're slicing their prime angus brisket in front of you for your plate in a rustic old building that actually had sawdust on the floor when it opened years ago... that telling detail is so obvious you know you're in for a treat. The pitmaster there is a graduate from Cordon Blue btw. Check ahead and try to go on the day they're making their brisket and crawfish boudin, and don't pass up the heavenly potato salad. Thank me later.. I do not get ANY remuneration from this endorsement, other than the pleasure of someone trying this truly hidden gem and telling me 'man thanks for THAT tip!" My impressions after watching the results, it would seem that the beauty of this particular cut is that you can put a lot more smoke and time into it without having to worry so much about turning it into jerky. It's going to be juicy and tender with a tad more time in the smoke without running out of fat to render. I DO AGREE lower temps would be HIGHLY recommended for letting it sit longer. I've done 12 hour smokes before so dude, if you ever have another grand to spend on a brisket let it have a full day on the offset at maybe 225. I really appreciate you sharing this rare experience. If you commercialized this, you'd have to be charging $150 a plate, and extra for sides! And the Alex Jones impersonation was honestly bonus footage, great stuff! I liked and subscribed almost immediately.

[@kdworak4754]

I love when one of your vids drops at the same time as I'm smoking a brisket.

[@ItsRyanTurley]

Yes brother!

[@jonathancarrion3982]

K Dworak I was just putting one

[@kdworak4754]

@@jonathancarrion3982 I'm about to wrap in 30 45 mins.

[@jonathancarrion3982]

First time wrapping in butcher paper . Not the tenderness I wanted . But I think it cause I did a very heavy trim because I’m tired of tossing my bark

[@kdworak4754]

@@jonathancarrion3982 too tender or not enough?

[@EditsbyM]

KZbin knows me a little too well, recommending me this when it only has 12k views.

[@HATFIELDBBQ]

Bravo on the Alex Jones. Spot on.

[@ActionGolfers]

was looking for end product, no way i was going to watch all 34 minutes. i did watch all 34. super entertaining and learned tons. subscribed.

[@Preacherski]

$1000 brisket? With current prices that’s choice lol.

[@Treyorrrr]

Just go to Costco, I can get a prime packer for like $60

[@Stlmgnolia]

@@Treyorrrr In S.C. Costco a packer choice was 125.00 last week

[@dannytran8475]

@@Stlmgnolia Got a packerprime yesterday for 4.99/lb. depends where you are I guess

[@tjinla9850]

Costco prime brisket went as high as $7.00/lb during the covid madness just a few months ago. I didn't bite.

[@Preacherski]

tj inla I just came back from Sam’s Club prime brisket drops to 286 they had none available but I ordered online. I do not shop for my meat at Costco Sam’s Club has better prices almost as good as restaurant depot. Well when it comes to beef, Mike are usually get at Costco.

[@embecmom5863]

felt you were scared of it perhaps gave it too much respect.. you have so much experience you should have just done your normal brisket.....juice looks awesome.

[@MadScientistBBQ]

You’re right. Should have just treated it like normal. When you spend 1k on a brisket you can’t help but treat it differently.

[@AmmarTaicho]

Yes, finally you put ads. Dude you deserve that for a long time.

[@ItsRyanTurley]

Ammar Taicho facts.

[@RYTF5]

Gotta pay for the A5 somehow 😜

[@kyledeady1986]

He needed to, to pay for that brisket.

[@TripptheGOAT3]

Great vid man! First A5 I’ve ever seen cooked. I’ve done a couple Costco wagus which were great but nothing compared to an actual Japanese A5! Really intrigued by how it was cut. Would love to see a vid butterflying a regular brisket. Maybe a head to head with normal just to see the difference. I’m Thinking about giving it a try next weekend. Can see some advantages.

[@713God]

Bruh the voice impressions too funny lmaoooo

[@marcuspi999]

This reminds me of Bill Buckner in the 1986 World Series and a common, human nature, mistake we all make once in a while. We change our tried and true methods when the stakes are high. With the brisket, you got timid. You didn't want to wreck it. It was a thousand dollars. It was seasoned too lightly, not enough salt. It was pulled too early for the smoke to establish. We all do that. Bill Buckner played first base for the Boston Red Sox. He was great. It was game six, Boston was up, 3 games to 2. They were ahead, 5 to 4 in the 10th inning with two outs but two men on for the NY Mets. Bob Stanley comes in for relief for the Sox. He throws a wild pitch and loses the lead to tie it 5-5. They need that out. 50 million people are at the edge of their seats. Mookie Wilson steps up to bat for the Mets. Mookie and Stanley battle. 10 pitches in, Mookie fouls off six. Then he hits a soft grounder to first base, right at Bill Buckner. He's been making that play since Little League. Put your glove hand down to snag it and touch the bag. But he didn't do it like that. He didn't want to screw it up. He put both hands down to make sure. Too much at stake. The ball rolled right through his legs and the Mets took game 6 and then the whole series.

[@TheQuietStorm6000]

You went a long way back for an analogy. I was a Met fan back then and remember the play.

[@marcuspi999]

@@TheQuietStorm6000 I know. I always felt bad for Buckner. He got the blame for losing that World Series the rest of his life, but even if he had made the out, it was still only tied. Why not blame Bob Stanley for throwing his first pitch wild outside and into the dirt and losing the lead?

[@newnatural6778]

Considering the price, I hope you cooked all of those little pieces you trimmed off lol. That's like 25$ right there

[@MiguelMartinez-ro5tc]

The dollar sign goes in front of the 25

[@petecrabtree6734]

Watching you cut that dude and talk about it . Man my mouth went to watering . Thanks for a great video and making me hungry 🔥🥩😁👍

[@dasiegel]

27:58 when he puts the brisket down it shakes for like 2 seconds on it's own lol

[@JoseMartinez-zh1tk]

That’s so weird lol

[@MrMalicious5]

That’s usually a good test whether a brisket will be good or not. It’s gotta have jiggle.

[@xdragon2k]

Wait, you did share some of that with your wife, right?

[@TheHamsterfist]

This is easily the greatest BBQ video on KZbin, and possibly of all time. There are many lessons here, and I actually loved the almost deflated nature at the meat tasting. Not because I liked that it wasn't perfect, but because it shows a learning curve for all of us, even for some of the best cooks in the world. It's honesty is refreshing, and real. It also teaches a lesson about expectations vs reality, even though I am positive that brisket was straight delicious. (Side note, I actually wonder if a Wagyu brisket isn't just too fatty for smoking. It might benefit from a weird Sous Vide cook instead. I don't have the money to buy two and compare however.)

[@JohnDoe-un3xm]

I paused before you said "that doesn't mean its better, its just the most well known brand"... I've had both. you are wrong. Kobe is better. easily and hands down. is it worth the markup? imo no, especially because I like smoked meat, and I don't think waygu or kobe are the right meats for smoking. however, if I am grilling, and have the option of Kobe, waygu, or USDA prime, its kobe every time. just... you know... eat kobe on the company dime, waygu on special occasions, and USDA prime most of the time

[@Freedomspy26]

Regarding the grace of Japanese Wagyu, its graded via yield per cow "A" and the marbling score "5" hence A5. the reason why its so expensive is mainly not many cows get graded A5.. heres a link to how they grade their beef.. wagyu.gourmet55.com/en/whats-wagyu

[@killmovezzz2185]

I read the whole article. Thank you :)

[@albertchang108]

I’ve cooked A5 Wagyu ribeyes probably 5x now? This reminds me of the first time I ever cooked it, just an eye opening experience. 🤝

[@FineTvframes]

Damn, what a anticlimactic response to the brisket!!! I was expecting way more. Was borderline comical!!!

[@harleyfrench9997]

Straight up i was thinking that

[@EricPetersen2922]

Seems disappointed

[@alexandermayer2026]

The conclusion is that a5 wagyu is a parlor trick. Your observation is correct - there is more marbling than meat. I am on the keto diet. I eat steak 5 times a week. I love fat but have resorted to eating the wagyu tallow you recommend. If there was any justification for banning foie gras, which I love, I shudder to think what practices these cows are unsubjected to. I have eaten quite a bit of Costco prime ribeye and it is, hands down, the best value in top steak. a5 could be served thinly sliced on thin baguette slices with, say, an arugula vinaegrette. One or two of these canapes would show your guests that you care. Meat eaters stay away from this stuff. Maybe American wagyu from a Korean butcher shop that sources good stuff is about as far as a sane person should go if he wants a steak. But at $35 a pound, it is too steep for daily grub. One of those that is cool to say you tried or to taste once. These comments by are echoed by a dozen of my buddies. Thanks for doing a monumental video

[@carlmagnussen2207]

lol based on your reaction clearly wasnt that good

[@ItsRyanTurley]

Yeah seemed a bit underwhelming 🙄

[@DerickZ28]

@@ItsRyanTurley I've heard it tastes different than Angus. That being said, he doesn't have Mark Weins reactions lol

[@mattsmith9270]

There is a waygu farm just down the road from my house. They do full blood waygu and 50-50 waygu and black angus. The owner used to be a pitcher for the Yankees and he plays all of the Yankees games on the speakers in the barn for the cows to listen to.

[@adamtheninjasmith2985]

I gotta say as a "proffessional" (I don't know if I'd necessarily call myself that but I can't tell you how many literal thousands of pounds of brisket I've prepared over the years) that is one wierd looking but amazing brisket. Just the shape of it and the layout is different. Learn something new everyday lol

[@cliffvictoria3863]

I have 3 freezers full of meat (and other stuff). My wife does not like it when I go shopping. Still, she likes my food and when you add up the prices compared to restaurants, the money spent is not bad.

[@bmac3637]

Your AJ was on point haha

[@JohnDoe-un3xm]

okay, you're stepping a tad out of your wheelhouse with the biochemistry. fat in meat before cooking is not mostly "saturated fat". its "mostly saturated" fat. true saturated fat is almost non-existent in the the natural world. its a product of cooking. the same is true of trans fats, which exclusively exist in the unnatural world. in the natural world, cis fats are the only fats that exist. I swear to god this is not an allegory to a political spiel, I could not care less about politics. just a fact. high heat produces saturated and trans fats. low heat rendering, on the other hand helps to unsaturated fats that, while not saturated, are mostly saturated. it also is a low enough temperature to not produce unnatural trans fats. which is why smoked meat is better for you than grilled meat, assuming you don't subsequently pump it full of nitrates.

[@jdawg1835]

The impersonations were on point.

[@JohnDoe-un3xm]

kobe beef also requires a certain treatment of the cows during their life, and that is to say "they live a better life than most humans". you touched on this by saying you had to get a certification, but yeah. to get that certification you have to pamper the cows. in exchange, you get to sell your beef at a 900% markup

[@TheLEGENDofTydo]

"I didn't go heavy with the rub..." That was a shit ton of salt.

[@Jdb_]

Big cut of beef salt brings out the flavor

[@rayray5195]

A5 wagu is not the rolls royce of beef unless you like fat flavor compared to beef flavor. I will take dry aged and prime American beef any day over it pluse the price is stupid for stupid people.

[@golferguy916]

As a Wagyu rancher, it’s nice to see Wagyu getting so much love.

[@akeemdozier9639]

Well can I buy some from you directly?

[@Stargateuntangled]

Vegetarian for 7-8 years. I honestly think you are converting me back haha. I don't think I can hold out for too much longer after watching your videos!

[@john._blazedrula]

Lmfao the impressions are spot on😂

[@cliffvictoria3863]

Kobe is similar to champagne. Comes from one area. You can get wagyu or sparkling wine from other locations.

[@Texas_G_Longhorns]

I was wondering if it was going to basically turn into mush due to the heavy marbleling

[@ninjaslash52_98]

I expected it to melt Like legit just melt away

[@sefk9003]

I find it hilarious that you're as good as you are, and your reaction to snoking a Wagyu brisket is so close to mine when I'm smoking something from Walmart. Like, "yeah..it's brisket.." Love your videos brother, keep it up. You've helped me come farther faster than fucking a bunch up of my own free will

[@abe55ffa]

Super underwhelming result, and way too much talking to get there. They barely even seem impressed.

[@jimbelle-isle3205]

Just watching this in 2023, but now we know what you spent your stimulus check on! 😂

[@JohnDoe-un3xm]

you could legitimately have a career in impressions, and that caught me way off guard.

[@MrSakoTRG]

🤣 The Trump & Jesse Ventura impersonations were decent. Alex Jones was off the chain! Subbed

[@ginoj123]

Man it hurt me to see the wagyu like that. Especially when they started chewing and all that. Because Japanese A5 Wagyu is not meant to be cooked like this. It’s supposed to be given a nice sear and that stuff just melts in your mouth similar to butter. But still a pretty cool experiment either way. Love to see new ways to cook different food. It just hurts cause that wagyu is CRAZY expensive.

[@deskjockeyfitness]

It’s still a brisket, a hard working muscle with loads of connective tissue. Even with being wagyu just a sear would make it tough AF.

[@Dperns]

@@deskjockeyfitness you are 💯 correct

[@S550STANG]

I wasn't watching directly when he did the Alex Jones impersonation. I had to look down to make sure he didn't have a cameo appearance 😂

[@gotwide]

Lmao your Jesse Ventura needs a little work but the Alex Jones was spot on 😂😂

[@dashforcash6555]

Tp joke not funny l would murder for a piece of that meat.

[@aaronlunzmann6534]

Funny thing is that TP is back in stock and hamburger is 6$ a pound in the midwest

[@dank9288639]

8 a lb here in cali

[@aaronlunzmann6534]

That’s rough. Im in Nebraska literally a stones throw from packing plants. Used to be able to buy a prime brisket for $2.99/ lb. $2.00/lb 80/20. How much was it before all the Covid for you?

[@musicISlyf1]

@@aaronlunzmann6534 that's crazy brisket at $2.99/lb, can't even get store brand turkey ham for that much in NJ.

[@mhabyur]

Wait you're not guga, WHAT IS THIS PLACE

[@rayray5195]

It is the highest priced fat you can buy anywhere for sure not worth it to eat fat I want beef flesh not fat.

[@craigluhr7243]

I am curious about the high cooking temp when this fat breaks down at a lower temp. I am a bit old school and have never smoked brisket above 225°

[@joelnettie8133]

I agree...I’ve always “attempted” to keep a steady temperature of 225 degrees with my offset smoker but I cannot seem to keep it there. I usually average about 240-245. What is the best way too keep the temperature between 200-225? Thanks in advance for any/all replies. These videos are very informative.

[@29namnori]

I love how the washer or dryer chime goes off at 27:20 during this wonderful presentation! I only know because I hear the same signal at my house 🤣! Great video, hate I can't try the brisket, you made me hungry a long time ago, my mouth is watering more than the 2016 Louisiana flood (Where I'm at!), word to Whirlpool 🤣🤣🤣🤣🤣! Love it!

[@311DaveR]

Thanks for the thorough lesson - super interesting and informative. Helps me understand more about meat and how to cook my “normal” brisket in my green egg. Love it! Thanks again!

[@hardtimesbbq5265]

Great Video! Wagyu is totally different, I would have just rendered the entire fat cap instead of attempting to trim it off; completely different fat than normal briskets. That fat cap also helps to protect that delicate meat, so the more the better.

[@aortenzio]

I agree. he didnt know how to properly work the complexity of the a5 wagyu. live and learn though.

[@eriknealson4336]

Hey Jeremy, with the fat rendering at a lower temp, did you cook based on internal temps or feel? Would A-5 finish at a lower temp then traditional American?

[@TripptheGOAT3]

Every wagu I’ve cooked, granted not A5, has probed tender below 200.

[@devdog99]

If you ever get the chance to come to Japan, keep this place in your to go list. Midtown BBQ in Yokohama. They have this on there menu and it is absolutely delicious. Melt in your mouth amazing.

[@JC-qk8dh]

Bro, you are hella smart. You must read a lot of books. Love your channel.

[@JavierCoello21k]

I'm learning so much from you, thanks a lot. And that brisket looks amazing.

[@garrettstitt5489]

If you stand back from your phone/iPad from a distance, you would do a double take 😦and swear Max Baer Jr. (Jethro Bodine) is cooking brisket.

[@MadScientistBBQ]

Haha I get that all the time.

[@garrettstitt5489]

Mad Scientist BBQ I had to give you a “like” on principal that there are only a few times a food channel made me pause: 1. Tornado eggs 2. Asian multi-level cakes 3. “Jethro” cooking brisket; expensive one I might add. - Movin’ to the top.... ... Keep doing what you’re doing.

[@thumpsetbassbusting9769]

Is that a dead wasp on the bottom when you flipped it? 4:28

[@kuja.3915]

Weird guy. Accents came out of nowhere..

[@xr8brisbane]

Love that you’re honest. Every other channel makes out every meal is the best. Love this is real

[@josephhunt1297]

Doing anything to flavor something like a5 just seems wrong to me... Smoking is for cheap meat to make it taste good lol

[@patriotexx]

Love the videos thank you so much. Have you ever tried an old grass fed dairy cow? Lets put it this way, I have seen more marbled beef than this cut. I understand it might be the best commercial beef, but the best period I have to wonder. The impersonations were amazing. :)

[@Snugs_TTV]

so two things, people talking about over seasoning have probably little to no experience with brisket. Its a thick piece of meat so all the flavoring (especially the salt) is in the top but will penetrate into the meat so it may look like a lot but usually ends up being right. second , People talking about 275 being too hot in that smoker. In commercial size smokers like that, there is MUCH more air movement, so the brisket is constantly being cooled and needs to run a bit hotter. A home offset or a webber kettle all have different methods.

[@jsmrt6875]

Seriously! This was 10 min worth of content and 25min of listening to your own voice.

[@kingnatesr.5078]

Cool informative video, and a fair reaction.. ✌

[@shukishan]

cries in choice

[@ipareidolia]

I’ve made wagyu steaks a couple times and I started using different seasoning. At first I was scared to and just used salt and pepper. Now I also use garlic powder and I don’t see anything wrong with seasoning wagyu any different than you would a non wagyu piece of meat. I would just say not to butter baste it since it tastes like it was basted already

[@esmon5358]

When you started doing impressions that’s when I knew you were getting the like

[@Gamer2k4]

I don't think I'd ever want a wagyu brisket. A brisket is already so fatty and almost greasy in its own way, and adding this much more fat just seems like too much of a good thing.

[@mrm5183]

The massaging the cattle and giving them beer is a myth btw

[@Tokyodriving]

A kampo wagyu(かんぽ和牛) a5-11/12 at 12kg is around 250usd with delivery to my house. I do them for special orders. They are so ridiculously fatty. Even after trimming I have a half inch deep puddle when I do the first slice after cooking/resting. I recommend trying it out if you are able to get it at an affordable price. Also they all come the way you had yours butchered. It's interesting for sure. They usually just thin slice it at the deli/butcher and use it for yakiniku.

[@kindoflikewayne7965]

i’ve actually found that i can really enjoy some australian wagyu more than japanese a5 simply because i can enjoy it as a meal without it being so insanely rich and overpowering on my pallet, i’ve only had japanese a5 twice, but it’s certainly more of a tasting meat even though it’s the best quality, if that makes sense

[@arturus]

I truly love and appreciate your content. The impressions were absolutely spot on!

[@ebarnard23]

Make candles out of that fat and burn them in your house. "Essence of Wagu"

[@doittoday1]

🤣you crack me up. Love your cooking and I have learned a ton of techniques from you, thanks and keep them coming.

[@Ozarkwild]

For me... Nothing beats good ol USA born and bred meats! However great video!