A Juicier Alternative to Brisket?

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Filmed and edited by Erica Yoder / ericacyoder
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[@MadScientistBBQ]

For those of you asking about the smoker I'm using, it's my new design the Solution Offset. Built in Texas, 1/4" steel, $2499. Click this link and you will find videos and info about it which has now been unlocked from my Patreon (NO sign up or fee required to view): www.patreon.com/collection/437394?view=expanded If you're interested in placing an order, text the word "Solution" to 573-255-4275.

[@tico4940]

Bummer,I went to order 1 and it first showed your discount,the they said I couldnt get it at this time lol,and it wouldnt take the text code either.Think its because im already subscribed,spent $430 last week and smoked a whole chicken I got on the Yoder tonight,tasted great.

[@tico4940]

still ordered 1 anywhay,I like all there dry aged,and pichanna is probably favorite.Have 4 grills to chose from,so the deck is always smoking.

[@Mark-oj8wj]

How does the price of this cut compare to brisket?

[@bryanp6354]

Post Cook Analysis Juicy/Juice Counter: 16

[@ralphalf5897]

You used to talk about always running your stacks wide open and controlling through the box door and splits added... why put the damper on the Solution?

[@2799javier]

Hey Mad, thanks for your work, I've enjoyed your videos for years. I live in Argentina and the classic grill here is "costillar" beef ribs and "vacio", a little salt in grains or "salmuera" brine (water and 10% salt, garlic, rosemary, oregano, bay leaf; everything inside a bottle and you throw it to the meat) roasted over direct heat with coal between 2-4 hours. Thanks to your videos and those of Chud's, I made my own smoker and I cook them American style too. Greetings from Argentina, Javier.

[@elpoison626]

Check out (locos x el asado) im pretty sure Jeremy got this idea these guysI’m telling about are from your home land

[@hefudgedafrog]

T Minus 1 week til Guga gets a hold of this

[@MadScientistBBQ]

😂 Guga has cooked everything at this point I’m sure

[@cup_and_cone]

Hopefully Guga isn't using that terrible electric smoker in his other BBQ videos where there is zero bark. Some of his BBQ looked straight up gross.

[@markjmarkjack]

And it's already dry aged for a month

[@JTB559]

​@@cup_and_cone he was using a camp chef vertical pellet smoker in the past.

[@johnnydelgrady]

😂😂😂

[@commishg]

Jeremy, at the risk of affecting your standing in the brisket community, this cut of meat is what a brisket wishes it was. Unlike the brisket, it is blessed by fat on the top, bottom, and in the middle. It's like a BigMac where the bread is replaced by fat! And because we know that fat is flavor, the result speaks for itself. Thank you for expanding your horizons, both culinary and culturally, and hence expanding our horizons. You have done us all a great service by having the courage to go outside the box and show the world's food to the world. And God bless Porter Road for carving up a special order that will hopefully catch on.

[@user-ti2hr8iy6i]

Brisket is overrated It is pain in ass to make, but I don’t really get difference to any other beef cut

[@bserieshatch1]

​@user-ti2hr8iy6i brisket is easy. Trim, brine, season, smoke. I put mine on and go to sleep. HEB has good brisket for the $.

[@SafeEffective-ls2pl]

@user-ti2hr8iy6i my cheat is to smoke it 4-6 hrs then wrap and take it home in the oven

[@commishg]

@@SafeEffective-ls2pl Once you wrap, your heat source is just an oven, no matter where the heat comes from. You are not cheating by using the oven after the wrap. You are saving wood and also getting a perfectly controlled temperature for the post-wrap stage.

[@user-fk8zw5js2p]

@commishg i dont think anybody would argue about your comparison of brisket with vacio. The reason Jeremy is cooking it they way he is cooking it is because brisket is generally a tough and dry cut that needs the low and slow cooking to reach its potential. I don't know was a bevet? is but flank and skirt steaks are delicious when simply grilled over coals so i assuem a vacio would be also. Using a BBQ method on it is probably over complicating it, but gotta do something different to make this video interesting.

[@LauraWitwicke]

I’m a missionary in Asunción, Paraguay. When we came here, I couldn’t find brisket, so I started smoking vacío. Everybody loved it. You can find it in every corner market, or 24 hour convenience store! Although I’ve never found one here half the size of the one you just smoked! I’m smoking one right now for a Fourth of July party tomorrow!

[@FarazVisuals]

I value your hard work on this video and encourage you to keep pushing forward.

[@minettehatt2329]

I ordered one! Your videos are awesome, and thank you for sharing something new!

[@garryhammond3117]

Thanks for continuing to perfect the cooking process Jeremy - I'm taking notes! - Cheers!

[@carneyfuego]

Hey! I live in peru and I actually make that cut when we don’t have brisket available, it’s really good and cheaper here. We usually use it for grilling

[@ElijahBagdonas]

Hey Jeremy, love the videos! When I watch brisket videos it seems like the rest period is often overlooked. Any chance you could do a video comparing no rest/short rest/long rest and some of the different options for commercial, or home cook resting methods?

[@SAKIZORRI671]

This is why I love your channel!

[@bryanpuentes7028]

What an amazing breakfast!!! Keep up the great videos, greetings from Canada.

[@bobwhisenhunt7085]

Great job Jeramy. Thanks for everything you do for us.

[@MadScientistBBQ]

Thanks!

[@michaelvaranelli392]

Another great video. Thank you!

[@KENNEY1023]

This is the reason I started watching your channel years ago. Would love to try this some day but things are tight right now.

[@rustyallen1148]

I watched this the day he posted it. This is the most unique bbq video I’ve seen in a very long time. I’m going to try and find this cut.

[@KP-sd2mf]

For those who live in SE Florida (Broward and Miami Dade Counties), we have a large Argentinian and Uruguayan population. There are a number of meat and grocery stores that sell these cuts from cattle raised on the Pampas of both countries. They even import their preferred wood que bracho. Vacio has long been a favorite of mine, but cooking it low and slow is definitely something I would try on a future smoke.

[@user-fu2ti9qp7t]

Howdy old friend. My God that looked amazing. I haven’t had a good piece of meat since you guys moved. You truly are a captain of your industry. Congrats and continue success. Geoff

[@jha3873]

You are a Pioneer! Very cool you were able to create a new buying category for this type of cut. Fun!

[@williamwilson2624]

That Vacio looks amazing! Great video.

[@jeffbonebrake3738]

I Have my Porter Road vacio on the Webber Kettle with a Santa Maria attachment from Gabby’s Grills right now. Thanks for helping make this available. It looks amazing.

[@walterramirez3287]

Open grill with charcoal is the way to go. Throw some Argentinian sausages to eat while you wait for the vacío. Enjoy!!

[@mikecook7683]

Looks amazing. Would love to try it!

[@DaveCosley]

Great episode 🎉

[@bbqbeer1883]

My inner Gordon Ramsay was yelling at you 🗣📢STOP SQUEEZING THE MEAT!!!!

[@gdamanis]

YA DONUT!

[@bbqbeer1883]

@@gdamanis cheeseburger

[@gdamanis]

@@bbqbeer1883 I was completing the Gordon Ramsay quote. 🤣

[@gvonk2]

this

[@Brendan2Alexander]

I live in Mexico City and when I go to Argentine restaurants I usually order the vacío. Is one of my favorite cuts and is not expensive.

[@rickradcliffe]

Looks amazing!

[@cnew4682]

AWESOME video thank you

[@franciswarfield5248]

I have been looking at this cut for some time have not tried but will try very well done again thanks 👍 and well done God Bless

[@tikkin11]

A lot like watching a Ferrari car review. Wonderfully interesting and informative, but I know I'll probably never get to drive one. You do make it look amazing!!

[@jondrew1]

Just go to a local butcher and order a cut

[@JoshandBabe]

That was a very good idea for a video, thinking outside of the box. Camera work and editing is great, good job Erica. Cheers guys 🎉

[@ericaandjeremy]

Thanks @joshandbabe !

[@jualbertorivas]

got mine yesterday, gonna try it this weekend😊

[@holysmokescharles]

Yesssss! Looked awesome. Want to see it on the Santa Maria!

[@orlandomuniz876]

Can't wait to try this

[@JeepCentralCanada]

Very cool, would love to try one of these

[@craigjohnchronicles2504]

This is the most exciting video you've produced in a while. DAMN! That cut looked phenomenal. Gonna have to talk to my local butcher getting this cut, and throwing it on the Dumpster... ....Surprised you didn't trim off that silver skin.

[@HoundStuff]

Seems amazing!

[@briandoty3895]

I just ordered one. You made it look to good so I have to try it myself.

[@907jl]

Vacio looks amazing!

[@elchanclascocina]

Wow! whoever can get their hands on a vacío in the USA try to do it! you don't have to smoke it slow and low, the muscle is not nearly as hard as in brisket, so you can grill it at a medium temperature. That cut may take 2-3 hours (4 hrs if you take it in the lower side of temp). It's really juicy!

[@reyreymtz]

Looks so delicious!

[@fretless05]

That looks insanely good! I did look it up on Porter Road and have to say the meat there looks amazing, but it ain't cheap! Smoking used to be what we did with cheap cuts, but I think those days are long gone. That said, I do take issue with what you said about brisket only being used for smoking as it has long been the traditional cut for pot roast in my family and I love a good corned beef brisket or (if I can lump the two together) pastrami or Montreal Smoked meat.

[@williamparker8318]

At point 8:38 I'm sitting here drinking my morning coffee and now I'm really hungry. That looks soo good. Cheers

[@laurenceculver2225]

I've been watching you ever since you first got started on youtube and stopped teaching I have learned a lot and now I can cook a brisket as well as you can and this experiment that you just did intrigues me so I ordered that cut of meat right away thank you for the information and keep it up larry

[@michaeljude8142]

Ordered up. Excited to throw it on the Franklin.

[@pothaudio]

Ordered one, looking forward to giving it a go!

[@terrorbit3553]

How much did it run?

[@Puuch44]

Mind blown. You're a pioneer bbqer my dude!

[@alltheworldsastage]

Kinda cool you’ve been doing unique cuts lately. Which kinda got me thinking, I don’t think I’ve ever seen you do beef cheeks before. They’re traditionally used in authentic barbacoa. But cooked like traditional BBQ they’re just as fantastic. I did some for the first time not too long ago. Followed a smoke and confit method that turned out absolutely fantastic. If you’re showing off different and unique meats, I’d love to see you do cheeks in one of your videos at some point.

[@UrbanFisherman]

Looks good 👍🏽

[@M63Tod]

I always wait for you to turn to the left after the taste. That’s how I know it’s amazing! I can’t wait to find a butcher who will do this for me. Cheers.

[@jeffmanges874]

Oh the anxiety of watching Jeremy squeeze all that juice out over and over and over!

[@DanielPepper-mf7if]

I know. I'm thinking: 'Stop squeezing the juices out of that meat!!!'

[@TheLasagnaWoof]

Thank you! I want to watch the video to learn about this cut of meat and how to prepare and cut it, not how to wring it out like a washcloth lol!

[@GRDwashere]

Great result!.... I've been cooking vacio just like this for a couple of decades now, it's significantly cheaper than brisket here in Australia.

[@user-ho1yn6ms7y]

There’s something so satisfying seeing Jeremy just “punch” that Thermapen in 😂

[@The-Grand-Raceway]

Received my Vacio from Porter Road yesterday... Woo Hoo!!

[@robertjason6885]

Love the music cue at 4:50

[@skipthoming6241]

Damnit man! Looks great.

[@georgecook1374]

thnx for provideing a link for where to get it from............... 2-3 weeks for it to ship per the site. I ordered one to try as I have a Graduation party coming up so this should be great for feeding everyone.

[@tonygonzalez2224]

Great video on this Vacio Cut, Jeremy! You ought to do one Asado Style for comparison!👍👍👍🤠🤠🤠

[@markhernandez135]

Looks like the best fajitas I’ve ever seen smoked

[@ryderintexas]

Man, you're making me crazy by squeezing the juice out of it like that. Everything I've been told NOT to do is that. I've got to get my hands on a Vacio now for sure. Thanks for this video.

[@markwilson9652]

Nice clean burn

[@tonymcdonald2932]

Love the videos man! I've learned a lot from your videos and other channels. If I could have you opinion, I have a chargriller "smokin' champ". Thinking of using an old barrel to cut into a baffle most of the length of the cooking chamber and moving the smoke stack from the "cold" side of the chamber to the firebox side of the chamber, hoping the smoke would move in an "S" direction. Think this would be a good idea?

[@AndrewBeegle]

Dude. Thank you for experimenting. I'm going to buy a cut.

[@SDN897]

Great video.

[@General_Maximus]

You had me at Flank/ Skirt/ Bavette 🤯🤯🤯

[@jamesjordan6005]

Call it what ever you want, it looks delicious.

[@letsdoitforjohnny5066]

Thanks for what you do and I enjoy the videos. Here in Miami you can easily find “vacio” but I don’t think it’s that big a chunk of meat, but what do I know I’m usually holding the beer and not cooking.

[@josephweaver9579]

I'm calling my guy, Eddie the Butcher tomorrow. Love your channel, keep 'em coming!

[@KENNEY1023]

My guess is this will start showing up in Texas then resturants then the competition circuit. I bet it is also super exspensive and will only go up as it becomes more popular.

[@_JezzaG]

Awesome stuff, went to Argie recently and I'm loving these vids!

[@MadScientistBBQ]

Awesome! It’s a wonderful food culture

[@perezbrayan23]

I get the price but I think we could look at it as an experience in in of itself. Get yourself a few buddies, split the cost and at 14-15lbs should be enough to enjoy as a group. Definitely will try this in the summer 🔥

[@Noromyx]

>be me >watching this video at 5am while smoking brisket

[@rodolfoguerrero8756]

Tapabarriga is the name in Chile and other places in southamerica. I've tried and its fantastic. There's another one that it's awesome too: Tapa de bife o Plateada. Should try.

[@RawHeat100]

Mexico loves this cut mainly seen in Mexican cattle ranches.

[@danstan8346]

I’ve found a local supplier here in Australia :). Looking forward to seeing your next cook where you grill it.

[@sekcaJ]

As an argentino, i loved the idea!

[@pinball1968]

Best steaks in the world are Vacio. And we in the USA grind it up into hamburger... Interesting about smoking it, but try it as a steak. Looks like it would be the toughest piece of meat, but it's so tender and good. I'm glad I can get it in Chicago, and is my go to steak.

[@MadPick]

I ordered a vacio from Porter Road based on this video; I cooked it the same way that Jeremy did, except I used my Recteq pellet grill, and I kept it warm for 26 hours in 145-degree sous vide. I didn't expect mine to be half as good as Jeremy's, based on how my briskets compare to his 😆, but on the contrary it looked nearly identical. VERY juicy, and VERY tender! It was a lot of fun to try, and I'm happy that I did it. I also ordered a couple of beef bellies at the same time to minimize the shipping expense, so those are coming up next . . . . Thanks for the inspiration, Jeremy!

[@MrTmoney83]

I'm throwing one on the Bull tonight. How long did it take roughly and temp? It's for tomorrow. Expecting to eat at 2 or 3pm. Figure a 3ish hour rest.

[@MadPick]

@@MrTmoney83, I don't remember exactly, sorry . . . but it was roughly the same as a brisket.

[@Sapperbreeze]

Thank you for the video just ordered my vacio a little price but lets hope is good

[@xstevenx8132]

I don't know if I missed it because I haven't see all of your videos. But I sous vided an eye of round last week and I think it would make an excellent bbq meat. You should test it if you haven't

[@sethjones9371]

Just Pre-Order my Vacio

[@new_grexican2837]

Doing this!

[@jpart3526]

Nice Queen reference!

[@mrccw8386]

Any Recommendations for using a pellet grill to cook this meat?

[@tateramos2576]

I think of it as more like the entire flank, which also includes the flank steak in it.

[@toddjewett2404]

Great video! I wonder what the price comparison was vs brisket.

[@JohnWarner-lu8rq]

I thought for sure that when you did the first temp check you'd rotate it 180 degrees, or possibly put some foil on the 130 degree thin part.

[@The_Original_Big_Daddy]

Jeremy, this dang thing looks insane! Though it kills me to see you squeezing out all that juice! OK, you've convinced me I'm going to order some meat from Porter Road. My local butchers will start carrying this cut in 2-3 years... Like the Picana that was relatively impossible to purchase locally until very recently. Great vid, really enjoyed it and I'm looking forward to the direct grilled version "coming soon" :)

[@USMCTexan]

Picanha is everywhere in HEB stores in SE TX, I love it!

[@01terrorsquad]

Porter Road is stupid. It's hideously expensive. Idk anyone who would be stupid enough to actual order from them. Who the hell is paying $19 for 1LB chicken breast? Costco sells Picanha and it's my wifes favorite and it was cheaper on Meat N' Bone.

[@simonsays525]

"Hello, Porter Road speaking, how may I help you?" "Yes, I'd like to order 50 vacios." "Oh wow, TERRIFIC! What's your name?" "Guga..."

[@Ruiso7]

Don't think Guga would 'betray' Emilio but I can see him ordering a bunch of this ones for experiments.

[@PatrickSandy78]

That would be over $10k.

[@simonsays525]

@@PatrickSandy78 Yes

[@derekw948]

How do you not have 1 mil subscribers yet?

[@Budwan1976]

We live in Mexico. Vacio is a great cut!

[@bavariasuhl]

got mine.

[@mightymouse2893]

Please forgive my ignorance, but how should we substitute a warmer? The oven on its lowest setting?

[@kevinklimes27]

I have a Vacio from Porter Road headed my direction. Thank you for the link, the discount, and the video. I can't wait to try it. I do have couple questions before I smoke it. 1) You said the meat is made up of 3 muscle groups. With fat on both sides, how do you tell the direction of the grain so that you can cut it correctly after it's done? 2) Related to the 1st question, I am doubting this will fit on my inexpensive electric smoker without cutting in half. Do you have any suggestions on where to cut? 3) What's your opinion on freezing whole raw brisket? I have a choice in the freezer now, Vacio on the way, and Costco has a great sale on Prime.

[@christheslyone]

Ive actually have bought that before in Oklahoma, we calll it Mexican brisket

[@r.s.marcus3043]

This was the most enticing cut I've seen you cook. What is the comparative cost (whole brisket - vacio) per pound?

[@zachgrossman26]

Not sure if you've done this yet, but would love to see an experiment on the longest time you can safely "hold" a brisket for. I considered doing a 20hr hold during Thanksgiving last year but didn't want to risk it 😬

[@CalebShuping]

Great cook! Can we see a workhorse 1975 vs tmg volunteer I am stuck between these pits and need info deciding the best option!

[@RPrice_OG]

I gotta get me one of them.

[@blipblap614]

Best part of April Fool's is cold thymus gland sandwiches the next day.

[@peterchamalian5005]

Hey Jeremy! Did you run steady at 225 for the unwrapped portion? That bark was unreal despite some parts not even hitting 170!