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Filmed and edited by Erica Yoder / ericacyoder
Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more free content like this for you guys.
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.
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.
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.
How does the price of this cut compare to brisket?
Post Cook Analysis Juicy/Juice Counter: 16
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?
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.
T Minus 1 week til Guga gets a hold of this
😂 Guga has cooked everything at this point I’m sure
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.
And it's already dry aged for a month
@@cup_and_cone he was using a camp chef vertical pellet smoker in the past.
😂😂😂
My inner Gordon Ramsay was yelling at you 🗣📢STOP SQUEEZING THE MEAT!!!!
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.
Brisket is overrated It is pain in ass to make, but I don’t really get difference to any other beef cut
@user-ti2hr8iy6i brisket is easy. Trim, brine, season, smoke. I put mine on and go to sleep. HEB has good brisket for the $.
@user-ti2hr8iy6i my cheat is to smoke it 4-6 hrs then wrap and take it home in the oven
@@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.
@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.
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?
I value your hard work on this video and encourage you to keep pushing forward.
I ordered one! Your videos are awesome, and thank you for sharing something new!
"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..."
Don't think Guga would 'betray' Emilio but I can see him ordering a bunch of this ones for experiments.
That would be over $10k.
@@PatrickSandy78 Yes
Thanks for continuing to perfect the cooking process Jeremy - I'm taking notes! - Cheers!
Great job Jeramy. Thanks for everything you do for us.
Thanks!
What an amazing breakfast!!! Keep up the great videos, greetings from Canada.
This is why I love your channel!
Another great video. Thank you!
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!!
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.
got mine yesterday, gonna try it this weekend😊
That Vacio looks amazing! Great video.
Looks amazing. Would love to try it!
Great episode 🎉
Looks amazing!
AWESOME video thank you
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.
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?
Yesssss! Looked awesome. Want to see it on the Santa Maria!
Very cool, would love to try one of these
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.
Seems amazing!
Can't wait to try this
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 🎉
Thanks @joshandbabe !
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.
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
This is the reason I started watching your channel years ago. Would love to try this some day but things are tight right now.
Love the music cue at 4:50
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.
I just ordered one. You made it look to good so I have to try it myself.
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!
Ordered one, looking forward to giving it a go!
How much did it run?
Ordered up. Excited to throw it on the Franklin.
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
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.
Vacio looks amazing!
Looks so delicious!
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!
Thank you for the video just ordered my vacio a little price but lets hope is good
Received my Vacio from Porter Road yesterday... Woo Hoo!!
Great video! I wonder what the price comparison was vs brisket.
@MadScientistBBQ. I have a 24” diameter pipe at 8 foot long. Wanted to see what your thoughts are on the best design to make an offset smoker. What dimensions would you make the firebox and cooking chamber
Mind blown. You're a pioneer bbqer my dude!
Oh the anxiety of watching Jeremy squeeze all that juice out over and over and over!
I know. I'm thinking: 'Stop squeezing the juices out of that meat!!!'
Damnit man! Looks great.
You had me at Flank/ Skirt/ Bavette 🤯🤯🤯
At point 8:38 I'm sitting here drinking my morning coffee and now I'm really hungry. That looks soo good. Cheers
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.
Great video on this Vacio Cut, Jeremy! You ought to do one Asado Style for comparison!👍👍👍🤠🤠🤠
Looks like the best fajitas I’ve ever seen smoked
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.
Awesome stuff, went to Argie recently and I'm loving these vids!
Awesome! It’s a wonderful food culture
I don't subscribe to all the conspiracies regarding the prices of meat in general, beef in specific... But, the cost of beef has dramatically reduced how much we purchase lately and I doubt I'll ever buy a whole brisket again. Can't justify the cost. For that matter, it's like the 70's all over again. As a kid growing up, we went out for dinner maybe once a month or even two. We're back to that again.
How we vote matters!
@@keithdr_baldy5250 History says otherwise. If prices go up, politicians blame the party in power, no matter which party. If prices go down, they claim ownership even if their no longer majority.
VACIO $215 14.5-15.5 LBS
>be me >watching this video at 5am while smoking brisket
Great video.
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.
Any Recommendations for using a pellet grill to cook this meat?
@Madscientistbbq Hey Jeremy, you ever done a whole rump cap like a brisket? I can get em at my local grocery for $75 at the moment. Any ideas how it might turn out?
Mexico loves this cut mainly seen in Mexican cattle ranches.
As an argentino, i loved the idea!
There’s something so satisfying seeing Jeremy just “punch” that Thermapen in 😂
Dude. Thank you for experimenting. I'm going to buy a cut.
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
Just curious, I know you mention putting it in the warmer. How long was the rest on this? Was it on par with resting a brisket, ie: 8ish hours?
I'm calling my guy, Eddie the Butcher tomorrow. Love your channel, keep 'em coming!
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.
Argentina mentioned!
got mine.
Im curious what temp you ended up at and about how long it took to get there... Effing nice job tho bro...looks amazing!
This was the most enticing cut I've seen you cook. What is the comparative cost (whole brisket - vacio) per pound?
Doing this!
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" :)
Picanha is everywhere in HEB stores in SE TX, I love it!
I’ve found a local supplier here in Australia :). Looking forward to seeing your next cook where you grill it.
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.
Call it what ever you want, it looks delicious.
Just Pre-Order my Vacio
Please forgive my ignorance, but how should we substitute a warmer? The oven on its lowest setting?
Great cook! Can we see a workhorse 1975 vs tmg volunteer I am stuck between these pits and need info deciding the best option!
What is the price per pound for this compared to a porter road brisket?
Hey Jeremy! Did you run steady at 225 for the unwrapped portion? That bark was unreal despite some parts not even hitting 170!
Looks great but at $215 for the cut it's hard to justify the purchase over just a brisket.
Yeah, if it's basically double (or more) the price of a brisket, then why would I deviate from brisket?
Agreed. Brisket prices have gotten stupid too though. Waiting for some acceptable sale prices myself.
Inside and outside skirt is priced sinilar to ribeye and loin strip cause they are that good.
Totally. It only makes sense if it makes sense for you. A creekstone prime brisket of the same size is $185. The cattle Porter road does not select from the herds they use get sent to creekstone. Are meat prices too high? For sure. Then again I don’t think I’ll ever buy creekstone prime briskets for $2.99/lb again. Those were the days
@@MadScientistBBQ KZheadrs teaching everybody how to cook brisket well definitely didn't make prices go down
Very interesting. How many different directions did you have to cut the meat on order to cut across the grain? All the best. JT
I was wondering the same. With that many muscles …. Did you eventually separate the three muscles or are the tender enough cooked this way that it doesn’t matter.
I think of it as more like the entire flank, which also includes the flank steak in it.
In Mexico is call suadero
Fantastic video, you never mentioned a price on something like that. I have a big family and well let’s just say big bbq is right up our alley. And did you build a barbecue hut?? When did this happen? I love your videos and refer to them often. Nice work, cheers 🍻
It's $215 for 14.5 to 15.5 lbs or about $14/lb.
Awesome thank you. Not a bad price for that cut
We live in Mexico. Vacio is a great cut!
Great video as always sir. Can I make a request, can u get a Ninja wood fire grill & make some videos for it. I’d like to see you maximise what it can do so I can do the same 😇
Dry aged Vacio is $215 for 15 lbs ($14.34 per lbs) and a brisket $119 for 9 lbs (13.22 per lbs). That's just 8% more in cost. I'm game.
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 🔥
I gotta get me one of them.
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.
Ok, so watched the video, got my Vacio and trying to get the timing right. You mention at 7 hours it was close to maybe wrapping. Then it was wrapped and held in the warming oven. I have the meat (mine is 16.5lbs), the holding oven and the time. Should I plan this like at 20lb brisket and target about 15H before rest and a 8 to 10 hour rest? It was a big piece of meat and a big time investment. Just don't want to get the basic timing wrong.
What fo I need to ask or look for to get this?
What model is the food warmer?