Guga is crying right now seeing how much seasoning he put on a wagyu
@josephmorales8373 жыл бұрын
ty Wins nah foo he a better cook then most of these shit cookers come back when you can cook like him 😂
@texasoutlaw2103 жыл бұрын
A brisket non the less even if it is wagyu. When you make a brisket you put a ton of seasoning for bark on a brisket. Better taste. Also Gugu is overrated lol.
@jackeijann41023 жыл бұрын
Shit salt and pepper ain’t a damn seasoning
@yurtttttt963 жыл бұрын
@Jackei Jann it’s a given. Salt and pepper on everything meat related.
@giannosvoukalis77793 жыл бұрын
You think guga will make a video where he takes butter and seasons it with butter and then pan fried it with butter?
@mzansimomentsreloaded9133 жыл бұрын
"Because this is a wagyu Im going to keep the seasoning nice and simple..." If you know, you know...
@odysseus2k13 жыл бұрын
"I know it doesn't look good right now, but watch this."
@cjhan473 жыл бұрын
Agreed. I can't imagine it needed injecting either.
@rocheman37713 жыл бұрын
@@odysseus2k1 literally just watched that
@zaratron4 жыл бұрын
If Guga sees you throwing away that fat...
@Dawson09054 жыл бұрын
Glad I’m not the only one thinking that 😂
@wildjames4 жыл бұрын
who?
@nismocal3734 жыл бұрын
James Miller Guga Foods and SVE
@nowaydude3224 жыл бұрын
I see guga created some self entitled group of pseudo meat specialists that actually never seen a wagyu outside of his youtube channel.
@normiepatrol37154 жыл бұрын
Vivinski 7 no... that is just how he does it.
@wicklahaine4 жыл бұрын
GUGA-Sama right now: Respect, Son. Respect The Beef
@MonkeyDLuffy-qh4ys3 жыл бұрын
Guga: left the chat Do not throw away the fat
@gabz19503 жыл бұрын
I read that with guga's voice lol
@martuchis0413 жыл бұрын
yLowz-_ Same!😂 bruh Guga is the goat no cap
@jonjohnson1023 жыл бұрын
And do what with it? If your not gonna make burgers than it doesnt matter
@jimmywang90113 жыл бұрын
Fuck Guga
@Takusanmizu774 жыл бұрын
“I just wanna... I can’t.” Great restraint there Tom! Looks so good
@Cortlandt_Cash4 жыл бұрын
Love your content, but I am pretty sure the whole injection-for-moisture theory has been debunked many times over. Slow-cooked meat doesn't retain any of that liquid. It's a fine way to add flavor to cheap meat, but certainly not necessary for a wagyu brisket.
@jeans34904 жыл бұрын
I second that!
@joshuafurman6124 жыл бұрын
I mean, you're welcome to make a youtube video showing how you would cook it
@tewlbocks33624 жыл бұрын
Actually, injecting does retain some water (assuming salt is present in the injection), but no more than you would get from brining and you do experience diminishing returns over longer cooks.
@Cortlandt_Cash4 жыл бұрын
@@joshuafurman612 That's a great idea!
@iscathful47984 жыл бұрын
You really injected a wagyu brisket? Cmon...
@evanmyers60034 жыл бұрын
gotta sell product ;)
@JFred74 жыл бұрын
I was thinking the same thing 🤔
@MarksTournaments4 жыл бұрын
L h yes and it will taste better than anything you ever make
@josephdodson33234 жыл бұрын
Gotta love the Hank Hill’s in the comment section... “my pappy said yer nevr do dat... just salt and pepa....”. He’s a certified chef... that specializes in BBQ... specifically smoking... and has one of the go-to youtube channels in regards to smoking... but here we are, talking shit. People are annoying.
@williamthewest14 жыл бұрын
Or, alternatively, you have no idea what Wagyu is, because an injection takes away from the unique Wagyu flavor. Why spend $8-15 per lb on Wagyu brisket and not actually taste it? You can spend 1/5th that amout and still have normal, but great brisket.
@BigMikeTheDon4 жыл бұрын
Chef Tom 🙌 been watching these videos what seems like for years now. Awesome work chef! Keep the videos coming!
@acefrehley76573 жыл бұрын
Thank You Master Chef Tom.For this recipe it is Spot On.Dang I just ate and now Iam Hungry again.Thank You Tom.👍👍👍👍👍👍👍👍👍😎
@keithkamps774 жыл бұрын
Tom you really don’t need to inject a Wagyu Brisket at all, I’ve cooked 2 of them and they were both amazing.
@SoberLivingHome3 жыл бұрын
This is an American Wagyu Brisket. If I’m not mistaken it means that a wagyu is crossed with a black angus. The end product is American Wagyu. I’ve smoked these a couple off times and while there is a heavy fat content etc...there is also the black angus part too. I didn’t inject one time and it was not as juicy as it could have been. I think thats because of it being 1/2 angus. I have one on the smoker today and i injected it with beef broth and Worcestershire. The seasoning is salt, pepper and garlic. And I turned the point toward the stack like he did. In the past i did not do that. So here goes.....
@billbecker7 ай бұрын
Hi, Tom. Great video! We have smoked a good many briskets on our Traeger, but this year My Nephew gave us an Australian Wagyu for Christmas. Since we had not had a Wagyu before, wanted to make sure we used the proper methodology of smoking this finer beef. We did learn from this video and appreciate it. Thanks, and have a Merry Christmas!
@MHix634 жыл бұрын
I always whisper encouragement through the door.
@raymondjames574 жыл бұрын
Really appreciate that you guys go through what I would call some "butchering knowledge & process" because I really didn't become a cook, especially not a decent one until I became a butcher and my perspective on food changed drastically.
@JWFas4 жыл бұрын
Holy crap. I didn't think I'd hear about KC Cattle Company on here. Two months ago I smoked a 12-lb packer from their farm. Really good beef.
@MarLo_Dog_Vlogs3 жыл бұрын
Lost me when you started injecting the beef
@abob24573 жыл бұрын
Seriously!!!! WTF!!!!
@juan_fortitudeskateboardin2803 жыл бұрын
You cheapen the wagyu when you inject the bullshit juice, great piece of meat deserves respect.
@joeymurray5634 жыл бұрын
Looks great You go Chef Tom. Can almost taste it
@Gquebbqco4 жыл бұрын
Heavenly! Great Cook Tom!
@Uncle4skin4 жыл бұрын
If only wagyu didn’t cost 9 billion dollars
@micdogg1874 жыл бұрын
I read that in Dr. Evil's voice lol
@mike75684 жыл бұрын
Graded Japanese Wagyu, absolutely, but the price KC cattle company is charging is roughly $11 per pound for an American Wagyu brisket. Pricey, but not unreasonable.
@gc00764 жыл бұрын
The KC Cattle Co. has great product and in my experience it has been worth the price. They have been sold out of briskets for a couple of months, so I don’t really understand the timing of this video.
@nathan07174 жыл бұрын
Dude wtf your crazy! More like 10 billion 😏
@AnnihilatorAirguns4 жыл бұрын
Sakura Wyagu in Ohio locally is $5-8/lb and doesn't need injection.
@toms.39773 жыл бұрын
As always, Tom, great video! It's really nice watching someone who knows what they are doing. Thank you!
@Stlmgnolia4 жыл бұрын
chef Tom,learned something from video>I had smoked a 6.4lb packer from a mail order farm,took 91/2 hours 225deg didn't rap or inject,fat side up.After watching video I should have injected flat(wasn't juicy enough)the point was awesome
@mike75684 жыл бұрын
For the smaller packers and flats, definitely inject if you fear it drying out. I generally go for the 16+ pound packers and haven't had many issues with retention of juices without injecting (wrapping at ~175 of course).
@1ronhall4 жыл бұрын
Another excellent video by Chef Tom .....
@PrairieStreetCo4 жыл бұрын
We just uploaded a video on kosher smoked brisket. I have always wanted to taste a kosher wagyu. I have been watching your videos, Chef Tom, for two years and your work is amazing and an inspiration. Thank you.
@kmathis12532 жыл бұрын
I love ‘ just making this baby a little more aerodynamic ‘! Great video !
@Dwagz1014 жыл бұрын
Great video! Love the technique. Very informative. Keep up the great videos.
@leogordon87994 жыл бұрын
Amazing, keep the good vibes chef T and Brit too.. y'all both awesome peoples 🙏🏼✊🏼💯
@mylesdeep17364 жыл бұрын
Thank you for the tip on injecting the brisket! Great vid sir.
@RoamingThePNW4 жыл бұрын
KC cattle co nice! I just started ordering from them a couple of weeks ago. Impressed with them so far.
@allthingsbbq4 жыл бұрын
Good to hear!
@mesahusa4 жыл бұрын
Great cook! I hope Mad Scientist BBq sees this video. He spent $1000 on a Japanese brisket and cooked it just like any other brisket without realizing that it doesn't take nearly as long as a regular brisket to render, since the fat isn't the same. No need to wrap or cook for 10+ hours.
@revell71562 жыл бұрын
I literally just bought an 8-9lb brisket from KC Cattle Co this weekend. I am so scared and anxious to cook it. It's absolutely gorgeous.
@codyvanderslice18774 жыл бұрын
Nice work as always.
@prestonbuffington9544 жыл бұрын
Love that no - wrap bark.
@goofsaddggkle73514 жыл бұрын
The whole point of paying for wagyu is the extra fat throughout. You even said you don’t inject the point because of the fat content...
@user-qk9yi6ro4s4 жыл бұрын
its american wagyu, not japanese wagyu
@goofsaddggkle73514 жыл бұрын
@@user-qk9yi6ro4s Wagyu is a brand name, which is why we can't call it that here. But doesn't make the cow not exactly the same quality. Check your store shelf next time for Mayonaise and all the knockoffs next to it....
@jemarcoballard69113 жыл бұрын
@@goofsaddggkle7351 wagyu is just a Japanese cow
@goofsaddggkle73513 жыл бұрын
@@jemarcoballard6911 Yes just like Angus is an American cow. And we have bred a hybrid that we can't call Wagyu even though it looks exactly like Wagyu and is raised exactly like Wagyu because that name is trademarked. Thus the mayonnaise analogy.
@csmith62374 жыл бұрын
<a href="#" class="seekto" data-time="615">10:15</a> boy stop stabbing that thing!
Why am I watching this at <a href="#" class="seekto" data-time="210">3:30</a> am with only stale bread in the fridge?
@Rustyshackleford7524 жыл бұрын
Why is your bread in the fridge
@kozykarter58884 жыл бұрын
Josh Hoover because it I stale so he wants it to last longer lol, poor people know this trick.
@Mortequal4 жыл бұрын
Bread and beans
@latriga36313 жыл бұрын
This is some aerodynamic brisket
@ctFlyman4 жыл бұрын
"The Brisket Whisperer," I can see a movie coming
@hoofhearted18334 жыл бұрын
RockNRollin HoneyBadger Aaron has a deal with the devil. There’s just no other way his brisket can be so good!
@mike75684 жыл бұрын
@RockNRollin HoneyBadger I concur. Franklin took a cheap smoker to task with his PBS series. I'd also suggest his brisket camp video from Texas A&M. However, I can watch Tom trim roasts all day, he's a lot less clinical -so to speak- than Franklin; that and Tom does more than just straight up Texas BBQ.
@mike75684 жыл бұрын
@RockNRollin HoneyBadger Forgot to include Britt. I've yet to venture back into ATBBQ's Red, White and Que series they did with Britt and Tom, but it's on my list for next week.
@chefvic94724 жыл бұрын
Omg I want brisket now. Good job
@Jay_Ayo4 жыл бұрын
I told myself I’m not buying any more meat this month and now i see a YT notification by Chef Tom. I’ll be back *opens new browser page to check out Wagyu brisket*
@allthingsbbq4 жыл бұрын
Mahahahaha!!!
@Jay_Ayo4 жыл бұрын
allthingsbbq they’ve run out of the Briskets on their website. Guess I’ll check back later 😃
@jonuldrick4 жыл бұрын
@@Jay_Ayo there's been a run on wagyu brisket thanks to chef tom
@williamthewest14 жыл бұрын
You lost me at injection in the Wagyu... Still a fan and all, but really, what's the point of buying Wagyu and then ruining that Wagyu flavor?
@copperheadh10524 жыл бұрын
ON my neighbors farm, they have raised prime wagyu for 15 years and we joined the cult back then. We bought and were gifted with every cut you can imagine. It was cool for a couple months. Long story/short...Black/Red angus is king if properly raised. Wagyu=no more.
@Forevertrue4 жыл бұрын
Its almost supper time and its torture to watch this. Another great cook from Chef Tom! Beefy, tender, succulent. what else could you want.
@zacherwin97444 жыл бұрын
I've managed BBQ and steakhouses my entire life. Trust me when I say, that this is absolutely fantastic. You gained subscriber. Keep up the good work!
@davidclaassen69774 жыл бұрын
Hey Tom, I am from the Netherlands and traditionally we do not have a bbq culture. However we have a century old tradition of hotsmoking various kinds of fish, usually smoked on a mix of oak and beech. The fish is cleaned and then brined for a couple of hours and after that it is hung in the smokehouse (or old oildrum upright smokers) with open doors to dry a bit. Then the doors close and the heat and smoke rises and usually in an hour or 2 the fish is ready. Mosy popular here are smoked mackerel, smoked flatfish (like Dab, flounder etc.), smoked herring and, my absolute favorite, smoked eel. The fat content in the eel makes for very soft dellicate bite which just melts in the mouth. I woud love to see you do a Dutch/northernEuropean style fish smoking video. There are lots of vids on it on youtube but not yet in a bbq setting. Greatjob and love the show!
@whiterabbit-wo7hw4 жыл бұрын
That sounds very good. I hope he will do one or even more. From Missouri USA.
@allthingsbbq4 жыл бұрын
Thanks for the ideas! Chef Britt just did a smoked eel video, different than the process you're suggesting but check it out: kzbin.info/www/bejne/oqS4eKGDjNaChK8
@copterguy65413 жыл бұрын
If that wasn’t the greatest display of willpower ever... not taking a chunk out of it before you wrapped it to rest🤣
@michaelbaumgardner25304 жыл бұрын
I enjoy the bark for that reason I don't rap till the cook is over.
@kellypatterson8506 Жыл бұрын
Lol, whisper encouragement 😅 through the door :)
@aggnal28924 жыл бұрын
Brisket love matters
@nirro64 жыл бұрын
I legit flinched from the juice flying out from the injection
@ivse96964 жыл бұрын
What should I say: great, amazing and mouthwatering looking brisket 👍👍👍
@richj43054 жыл бұрын
To give a little more info to everyone, this is American Wagyu. It's not completely a Japanese breed. It's crossbred with Angus. Not near as expensive as Japanese Wagyu so more attainable for us cheap guys. Don't be afraid try it. I'm a butcher and get it often.
@whiterabbit-wo7hw4 жыл бұрын
Thanks for that info. 😉
@Bruce-Leroy4 жыл бұрын
I bet you “get it” often...you ol dog you.😉
@PythonArms Жыл бұрын
Great video. Thank you!
@bobbyrob20084 жыл бұрын
You’re the man Chef Tom!!! 👍👊🇺🇸
@LAKingsJeff4 жыл бұрын
I just smoked a Snake River Farms Wagyu Tri Tip and now I have to order one of these bad boys too. 🤘😁🤘
@BushiBato4 жыл бұрын
did you do a vid on the Tri Tip?i am very curious bout SRF Tri Tip since i already know the brisket is great
@LAKingsJeff4 жыл бұрын
BushiBato I should have. But it was amazing! I used Meat Church Gospel rub and Kosmos SPG on it.
@alexanderaliganga65894 жыл бұрын
I’m a first time brisket griller. Can you give a lesson on doing burnt ends on a brisket? Thank you
@allthingsbbq4 жыл бұрын
Here ya go! www.atbbq.com/thesauce/kansas-city-brisket-burnt-ends/
@goofsaddggkle73514 жыл бұрын
ok so that video allthingsbbq literally threw away the point, which is the piece of meat you make burnt ends from. My opinion goes lower and lower. Alexander, just search on YT for burnt ends and you'll find how they are supposed to be made. This guy has the idea kzbin.info/www/bejne/fIeymWtqaJWiedU
@DpGc1274 жыл бұрын
@@allthingsbbq tomorrow i will be smoking also my first brisket 🤠
@JayHBoomerSooners74 жыл бұрын
BA video! The entire Cattleman’s line is awesome
@allthingsbbq4 жыл бұрын
right?!?
@porsche944mt4 жыл бұрын
The higher the grade of the beef the less need to inject or wrap. Wrapping a brisket was originally to cook it a bit faster (whether its with foil or paper). I've always recommend getting the highest grade you can. In Texas we keep it simple with salt and pepper. I would love to someday do a Waygu brisket, but for now I use only prime [from Costco @ $2.89 lb].
@matteng14484 жыл бұрын
Since I’m fasting right now this is a great breakfast haha.
@matteng14484 жыл бұрын
The Insufferable Tool you should see my Traeger daily. I do keto when I eat my meal
@stevencorbin38324 жыл бұрын
Always wanted to marinade in my favorite steak marinade. Then pat dry and cover in a rub heavy with salt pepper and garlic. Think it will turn out awesome. Best part the marinade and rub are local to me
@UBeesh104 жыл бұрын
Thank you, Action Bronson.
@kyletrochmann90753 жыл бұрын
great video learned alot !!!
@motowncooking61254 жыл бұрын
Awesome video that looks absolutely amazing. I just thought of an idea for another video if you ever want to do in the future? a 30-minute rest versus a multi-hour rest to see if there's really any difference kind of like one of those comparison videos like you did with the spritzing
@smking2113 жыл бұрын
"Im not going to mess with it" ...starts cutting the fat off..
@alguzman10724 жыл бұрын
I have been cooking brisket for many years now and watching you makes me mad it is so easy to cook brisket I don’t have to inject mine I can trim it season it throw it on the smoker for eight or 12 hours and it will come out freaking awesome I just get mad because you give all these pointers and people that don’t know what they’re doing get overwhelmed
@emosi65004 жыл бұрын
Guys do whatever you want to do with your brisket...this is an awesome video btw
@SmokinJoesPitBBQ4 жыл бұрын
💥Fanfreakingtastic job Tom!💥 I'm going to give this a shot! #yoder🤘
@Grimmeyy13 жыл бұрын
When did chum Lee become an expert on meat.
@ICnazz_3 жыл бұрын
UNDERRATED COMMENT OMFG🤣🤣🤣🤣
@abob24573 жыл бұрын
Hahaha
@David44134 жыл бұрын
Good work Chef 👨🍳
@rickcochranerealestate4 жыл бұрын
Check out the angle of that dangle. Nice!
@whiterabbit-wo7hw4 жыл бұрын
Injecting that beef was giving it a botox injection.
@dowboy984 жыл бұрын
A bovine Botox injection
@yeahbuddy47124 жыл бұрын
Wow... Just wow
@rudeboymon31774 жыл бұрын
There is nothing better than slow smoked brisket. Fight me 💪😷👊
@yazenkurdi4 жыл бұрын
To be honest it looked more on the dryer side considering it’s wagyu. Not to discredit Tom, like he said it just depends on what you’re going for, but if I were to do it, I think I’d wrap it after it gets the color I’m looking for and finish off to 200
@appleimac074 жыл бұрын
Speaking of brisket. I would love to see your take on a Brunswick Stew for this fall.
@greggf.13934 жыл бұрын
Like for a Guga Foods/ATBBQ crossover episode
@Sushil00744 жыл бұрын
Gregg Fugunt I’m waiting for it like forever
@jonathanstarke15884 жыл бұрын
Good call! Would love to see that as well!
@LoonyLeif4 жыл бұрын
Love it. You always have the coolest gear
@Josh-gv4pt4 жыл бұрын
Finally someone using wagyu properly...not grinding it into a burger and completely missing the point and wasting it.
@Luciodiazjr933 жыл бұрын
Cochinita pebil! I challenge you to give it a try! Its an amazingly tasty hispanic plate of tacos! The toppings is what brings colors to it!!
@moho25364 жыл бұрын
I love your videos... you are an excellent chief
@bRUHrossclat3 жыл бұрын
Thank you Tom 👍🏼
@tylerolson90734 жыл бұрын
I love smoking up some meat but when I can’t I love watching your videos. It makes me hungry so I can choke down something cheap and not as tasty lol.
@miraclechild_5024 жыл бұрын
Omgoodness theirs a wagyu brisket 😳
@HempConnoisseur4204 жыл бұрын
Ya know there is a wagyu cow.... I just blew your mind 🤯
@miraclechild_5024 жыл бұрын
Dr710 😂😂😂
@gavriecajilig89513 жыл бұрын
its always night time when i see this kind of stuff
@trajik783 жыл бұрын
Thanks for not calling me when it was ready to eat. 😅
@madffx19864 жыл бұрын
I'm going to buy that smoker one day.
@matthewfojtik9943 жыл бұрын
Watching this as u eat ice cream for dinner for the 3rd week in a row...
@mfarooqzia4 жыл бұрын
How was the smokiness, im asking as pellets are renowned for less intense smoke flavour. Also can I ask what brand you used?
@thespankster834 жыл бұрын
Not all heroes wear capes. Some wear a camo apron!
@05subisti4 жыл бұрын
Looks absolutely delicious! I can't wait for my days off to smoke a brisket. It has been far to long.
@ItsRyanTurley4 жыл бұрын
Tom, awesome video brother! I’d like you to start a new series called ASMR Tom, so I can play that next to my brisket... I’m sure that would help them bark up and a nice smoke Ring!
@tomd.benjamin7624 жыл бұрын
Gorgeous.
@qctcrew4 жыл бұрын
Lovely
@sherljensen69672 жыл бұрын
Can you talk about high altitude smoking. I live at 7200 ft and would like to know about the process for that with temp and time and what degrees to use.
@ViceCityLiving4 жыл бұрын
Love this so much! Your style is on point man, you’re a master at your craft but you make it seem like anyone can do it at home. That brisket looks soooo good!!!
@thangadurai37863 жыл бұрын
Good Job
@victordelarosa25523 жыл бұрын
Why I'am watching this at <a href="#" class="seekto" data-time="60">1:00</a>am?? ?😩😳
@troygreen93214 жыл бұрын
Great job
@robertheird97794 жыл бұрын
Tom, how about a chicken or lamb shawarma cooked vertically.