I Cooked the World's Most Expensive Brisket. Here's What Happened.
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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
The brisket was $1000. Needless to say, my wife was not thrilled.
Yes!!! lol
Oh my good lord. You're the first BBQ channel on KZhead to smoke one of these congrats
Legit!!
Gotta Risk it for the Brisket!
Shit my car is not even worth that much.......
This guy: "Pretty good." Guga: "OHOHO COME OOOOON THAT'S JUST UNFAIR EVERYBODY IT'S AMAAAAZING" *high fives Angel*
Yea I was kinda disappointed he didn’t have the same reaction
It was DEEEEEEEEEEEEEEEEEEEEEEEELLICIOUSSSSS!!!!
Guga always over react
lmaaoooo
Arno - not really. He didn’t cook it right and he lost odor of what makes the meat what it is.
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.
This dude is legit! Have to respect an honest opinion
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!
When he does ooh and ahh you know he cooked something really good.
put that trimming into some ground beef and you got something good
Exactly!
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.
@@darkknight1877 that was my first thought exactly.
Agreed. Lean beef with that fat makes the best burgers I have ever eaten. Absolutely phenomenal.
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 .
The Alex Jones impersonation was more alex Jones, than alex Jones.
That bit was awesome!
Omg, that tripped me out. I like him now lol
Loved it
Got a subscibe and thumbs up from me.
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.
Tastes like grass fed with more fat. It's not its own kind of meat.
Exactly
@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.
Should have collabed with guga on this one.
lmao right.😂
Yeap!
Let's duuuuue iiiiit
Aziz M my hero
Bruh guga is a novice
Dude the impressions are ON POINT! Love how you just sprinkle them in randomly.
Hard facts- That Alex Jones impersonation was on point.
His Alex Jones impression made me bust out laughing while I was barbecuing
Love that you’re honest. Every other channel makes out every meal is the best. Love this is real
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!
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.
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.
I'm learning so much from you, thanks a lot. And that brisket looks amazing.
I truly love and appreciate your content. The impressions were absolutely spot on!
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.
This is easily the greatest BBQ video on KZhead, 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.)
Great vid!!!!! Learned so much watching your perfect your craft!!!!!!!
That looks super awesome! Thanks for sharing!
The disappointment was seen and felt through the screen.
I think it was good but it seems like for 1,000 dollars for a brisket probably not worth it.
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.
I smoked one of these and smoked at 200, came out perfect....275 way too high
Lol @26:09 I knew the guy was disappointed
Hahaha so true
I love when one of your vids drops at the same time as I'm smoking a brisket.
Yes brother!
K Dworak I was just putting one
@@jonathancarrion3982 I'm about to wrap in 30 45 mins.
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
@@jonathancarrion3982 too tender or not enough?
Extremely informative video man!!
I just ordered my first smoker and went trough your videos. I learned a lot and now I saw where this hobby leads if you go crazy. I did not cancel my order and I loved every part of it:) Thanks for sharing this amazing cook. I wish you another A5 wagyu brisket to experiment with.
You: *spends a whole week's paycheck for 1 brisket* Your family: Was it worth it? You: Absolutely
What did it cost,.... everything
The impersonations were on point.
I love your angle brother. Science and beef. Thank you, keep it up!
Great video Jeremy. The impressions were hilarious.
welp looks like I am staying up another 34 minutes
Exactly my thoughts. 😆
Haha I appreciate it
Lmfao the impressions are spot on😂
Wow a ton of great info!! Thanks man I really enjoyed this video
Thanks!
It’s great to see Mad Scientists or anyone to expand bbqing at such a level and willing to post their results! Thank you, Sir
Guess that’s one way to spend your stimulus check
I'm sure he didn't get one.
Just about everyone got one@@RP-ue9wy
@@CoD_Maj3st1k No one I know got one.
@@RP-ue9wy Just casually flexing on people in the comments lmao
KZhead knows me a little too well, recommending me this when it only has 12k views.
Love the the length of video I'm here to learn and Experience a cool video!
🤣you crack me up. Love your cooking and I have learned a ton of techniques from you, thanks and keep them coming.
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
Yes, finally you put ads. Dude you deserve that for a long time.
Ammar Taicho facts.
Gotta pay for the A5 somehow 😜
He needed to, to pay for that brisket.
Love the science you are putting into your video!
Hey Jeremy, I can only imagine how delicious that brisket was. Great job!
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.
Spot on.
Your AJ was on point haha
Love the Erlenmeyer flasks for the hold-opens on your pit. Nice touch!
Glad you made this one!!
That reaction was hella underwelming after the 30 min I invested in this vid
Yup.what a waste of time.not subscribing
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.
I skipped to the end haha
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.
That's why I skipped to the reaction part 😂
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.
Thanks for the videos. They’ve helped a lot as I’ve started to complete more of my own cooks. Also, love the impressions.
I couldn't taste the brisket but enjoyed watching the process and you do fantastic impressions!!! Had me cracking up! Great video!!
27:58 when he puts the brisket down it shakes for like 2 seconds on it's own lol
That’s so weird lol
That’s usually a good test whether a brisket will be good or not. It’s gotta have jiggle.
As a Wagyu rancher, it’s nice to see Wagyu getting so much love.
Well can I buy some from you directly?
Looked awesome. Loved the Alex and Jessie impressions
So close to 100k!!! Congrats
Damn, what a anticlimactic response to the brisket!!! I was expecting way more. Was borderline comical!!!
Straight up i was thinking that
Seems disappointed
Bruh the voice impressions too funny lmaoooo
Fascinating video. I'm intrigued by the butterfly of the brisket. I'm currently smoking a brisket point and a brisket flat separately for the first time.
Lots of great info thanks! Man that thing looked moist!
After that anticlimactic reaction I need to go watch some guga to get hyped up again
Going by the reaction of when you were tasting the Brisket it’s not worth buying one hahaha
Cooking it better next time would help. Trimming off more fat will be better.
@@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.
@@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.
@@PresidentGas1 I would probably go for a sous vide finish after a 2 hour smoke.
@@cajunque9391 ew.
Hi, is a reverse flow smoker more difficult to cook with, fire and smoke manage? Im lookin to buy a decent one for around 1500-2k mark, it'll be my first smoker, what do you recommend, cheers👍👍
Quality trade on the TP! Nice work.
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
Bravo on the Alex Jones. Spot on.
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!
Love the impressions if nothing else!
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
I read the whole article. Thank you :)
Watching you cut that dude and talk about it . Man my mouth went to watering . Thanks for a great video and making me hungry 🔥🥩😁👍
First video of yours I've watched and the impressions at the 10 minute mark made me subscribe
I love your impressions!!!!
love your channel. I dont think I would enjoy that kind of brisket. regular brisket is already amazing and fatty. if I did anything a5wagyu it would be a ribeye steak or ny strip. thanks for the video. very cool!
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.
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
275 isn’t high at all. Pretty normal. 225 takes forever.
I recall him noting in another vid that it is due to the airflow.
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.
the impressions were impeccable!
Just started offset smoking and I’m learning a ton from you thanks👍👍
You didn’t throw that fat away right? I mean, im seeing wagyu saucages and burgers. A5 style!
No sane man would throw that out. I save the fat trimmings off of any piece of beef I trim.
Heyward Hollis this is no sane man , he’s a scientist ......... A5 Chuck , sirloin and ribeye burgers
I was wondering if it was going to basically turn into mush due to the heavy marbleling
so much good info🔥
That view though. Love watching your videos and learning new things.
Your reactions are very underwhelming . I figured you'd be going crazy.
Didn't cook it perfectly.
Genuine reactions are always welcome though.
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.
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.
This isn't fortnite lol
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
That's exactly what I was thinking. He seemed slightly disappointed. I was expecting some huge reaction.
He needs to study Gugas reactions
I wasted my time watching this too, but his taste reaction worth it
Thank you for your dedication. I don't know many people at all that would spend 1k on a pc of brisket. I truly appreciate your take.
Subscribed when you said "I love meat and I love science" lol right there with you. Awesome video👍🏼
With every cut I was saying “ouch” 😂
$1000 brisket? With current prices that’s choice lol.
Just go to Costco, I can get a prime packer for like $60
@@Treyorrrr In S.C. Costco a packer choice was 125.00 last week
@@Stlmgnolia Got a packerprime yesterday for 4.99/lb. depends where you are I guess
Costco prime brisket went as high as $7.00/lb during the covid madness just a few months ago. I didn't bite.
tj inla I just came back from Sam’s Club prime brisket drops to 286 they had none available but I ordered online. I do not shop for my meat at Costco Sam’s Club has better prices almost as good as restaurant depot. Well when it comes to beef, Mike are usually get at Costco.
There’s rambling and there’s mad scientist RAMBLING! Love it.
Nice impressions!! 👍
Considering the price, I hope you cooked all of those little pieces you trimmed off lol. That's like 25$ right there
The dollar sign goes in front of the 25
"I didn't go heavy with the rub..." That was a shit ton of salt.
Big cut of beef salt brings out the flavor
I always thought you wanted your meat cold going into the smoker since cold attracts smoke. It seams that meat was pretty warm from being outside on a beautiful day. Thanks for the video!!
Great video, great advice, and freaking amazing Alex Jones impression. I was dying - that was spot on
lol based on your reaction clearly wasnt that good
Yeah seemed a bit underwhelming 🙄
@@ItsRyanTurley I've heard it tastes different than Angus. That being said, he doesn't have Mark Weins reactions lol
Loving both meat and science myself, I love your rambling videos. I have a cooking question for you, though. The brisket looked like there were really 2 distinct cuts, a long thin flat and a short thick point, so is there a reason why you didn't separate them so you could better control the temperature fo each?
I liked for the impressions. also you make bangin' brisket
Love your channel and your experiments....I may have an idea ...thyme and rosemary I would love to know more about it and I'm sure ppl will too ...does it change the flavor dramatically or what of you use both
Great impressions!
OMG, I'm at the part where you opened up the grill and I literally almost drooled. Wow!! I wish you would have spent a little bit longer going over it.
I'm going to do a waygu/Holstein hybrid and the point and cap have not been split. Would you recommend splitting it and what are your thoughts on temperature to smoke it at?
The scenery is beautiful 👍
That view is something else man. Good video.
You should use a white board to illustrate while you explain the beef and smoking. I just thought it would be a nice touch and help in your explanations. Great job by the way.
Cool informative video, and a fair reaction.. ✌
Thanks to your review I'll stick with good ole usda prime! Reactions said it all broski!