A Juicier Alternative to Brisket?

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2 май 2024

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Комментарии : 392

@MadScientistBBQ Месяц назад

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 Месяц назад

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 Месяц назад

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 29 дней назад

How does the price of this cut compare to brisket?

@bryanp6354 28 дней назад

Post Cook Analysis Juicy/Juice Counter: 16

@ralphalf5897 27 дней назад

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?

@hefudgedafrog Месяц назад

T Minus 1 week til Guga gets a hold of this

@MadScientistBBQ Месяц назад

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

@cup_and_cone Месяц назад

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 Месяц назад

And it's already dry aged for a month

@JTB559 Месяц назад

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

@johnnydelgrady Месяц назад

😂😂😂

@2799javier 29 дней назад

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.

@commishg Месяц назад

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 28 дней назад

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

@bserieshatch1 28 дней назад

@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 27 дней назад

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

@commishg 26 дней назад

@@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 24 дня назад

@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.

@FarazVisuals 29 дней назад

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

@minettehatt2329 15 дней назад

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

@ElijahBagdonas Месяц назад

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?

@garryhammond3117 Месяц назад

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

@bryanpuentes7028 29 дней назад

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

@bobwhisenhunt7085 Месяц назад

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

@MadScientistBBQ Месяц назад

Thanks!

@michaelvaranelli392 Месяц назад

Another great video. Thank you!

@tikkin11 Месяц назад

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!!

@_SurferGeek_ Месяц назад

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.

@keithdr_baldy5250 Месяц назад

How we vote matters!

@_SurferGeek_ 29 дней назад

@@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.

@jeffbonebrake3738 5 дней назад

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.

@jualbertorivas1783 14 дней назад

got mine yesterday, gonna try it this weekend😊

@SAKIZORRI671 29 дней назад

This is why I love your channel!

@bbqbeer1883 27 дней назад

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

@JoshandBabe Месяц назад

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 29 дней назад

Thanks @joshandbabe !

@KENNEY1023 29 дней назад

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

@mikecook7683 Месяц назад

Looks amazing. Would love to try it!

@DaveCosley Месяц назад

Great episode 🎉

@williamwilson2624 Месяц назад

That Vacio looks amazing! Great video.

@rustyallen1148 19 дней назад

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.

@cnew4682 Месяц назад

AWESOME video thank you

@holysmokescharles Месяц назад

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

@tonymcdonald2932 25 дней назад

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?

@briandoty3895 13 дней назад

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

@brendanalexander6053 28 дней назад

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.

@laurenceculver2225 29 дней назад

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

@craigjohnchronicles2504 29 дней назад

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.

@rickradcliffe Месяц назад

Looks amazing!

@simonsays525 Месяц назад

"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 Месяц назад

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

@PatrickSandy78 29 дней назад

That would be over $10k.

@simonsays525 29 дней назад

@@PatrickSandy78 Yes

@MadPick 11 дней назад

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!

@pothaudio Месяц назад

Ordered one, looking forward to giving it a go!

@terrorbit3553 26 дней назад

How much did it run?

@HoundStuff 23 дня назад

Seems amazing!

@Sapperbreeze Месяц назад

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

@carneyfuego 18 дней назад

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

@tonygonzalez2224 29 дней назад

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

@_JezzaG Месяц назад

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

@MadScientistBBQ Месяц назад

Awesome! It’s a wonderful food culture

@robertjason6885 Месяц назад

Love the music cue at 4:50

@elchanclascocina 20 дней назад

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!

@KP-sd2mf 13 дней назад

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.

@jeffmanges874 28 дней назад

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

@DanielPepper-mf7if 16 дней назад

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

@JeepCentralCanada 29 дней назад

Very cool, would love to try one of these

@williamparker8318 29 дней назад

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

@georgecook1374 27 дней назад

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.

@orlandomuniz876 Месяц назад

Can't wait to try this

@toddjewett2404 20 дней назад

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

@907jl Месяц назад

Vacio looks amazing!

@M63Tod 29 дней назад

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.

@Puuch44 26 дней назад

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

@michaeljude8142 29 дней назад

Ordered up. Excited to throw it on the Franklin.

@jl6634 Месяц назад

Looks great but at $215 for the cut it's hard to justify the purchase over just a brisket.

@Osteoporos1s Месяц назад

Yeah, if it's basically double (or more) the price of a brisket, then why would I deviate from brisket?

@chrisschmidt4792 Месяц назад

Agreed. Brisket prices have gotten stupid too though. Waiting for some acceptable sale prices myself.

@gtkshdow Месяц назад

Inside and outside skirt is priced sinilar to ribeye and loin strip cause they are that good.

@MadScientistBBQ Месяц назад

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

@paulsansonetti7410 28 дней назад

@@MadScientistBBQ RU-vidrs teaching everybody how to cook brisket well definitely didn't make prices go down

@reyreymtz Месяц назад

Looks so delicious!

@letsdoitforjohnny5066 Месяц назад

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.

@SDN897 Месяц назад

Great video.

@xstevenx8132 21 день назад

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

@The-Grand-Raceway 14 дней назад

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

@skipthoming6241 Месяц назад

Damnit man! Looks great.

@The_Original_Big_Daddy Месяц назад

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 Месяц назад

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

@r.s.marcus3043 20 дней назад

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

@joselomas4541 21 день назад

@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

@General_Maximus 27 дней назад

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

@markhernandez135 15 дней назад

Looks like the best fajitas I’ve ever seen smoked

@CalebShuping 29 дней назад

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

@irishgroundhogbrewer3066 29 дней назад

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 🍻

@EvrttGrn 29 дней назад

It's $215 for 14.5 to 15.5 lbs or about $14/lb.

@irishgroundhogbrewer3066 29 дней назад

Awesome thank you. Not a bad price for that cut

@RaccoonCityPD Месяц назад

@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?

@KENNEY1023 29 дней назад

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.

@danstan8346 29 дней назад

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

@edwardford5125 20 дней назад

Im curious what temp you ended up at and about how long it took to get there... Effing nice job tho bro...looks amazing!

@perezbrayan23 29 дней назад

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 🔥

@jeffreytaylor6257 Месяц назад

Very interesting. How many different directions did you have to cut the meat on order to cut across the grain? All the best. JT

@rpbonnette 29 дней назад

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.

@josephweaver9579 Месяц назад

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

@AndrewBeegle Месяц назад

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

@RawHeat100 27 дней назад

Mexico loves this cut mainly seen in Mexican cattle ranches.

@pinball1968 28 дней назад

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.

@peterchamalian5005 Месяц назад

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

@user-ho1yn6ms7y Месяц назад

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

@Mackersarasa 28 дней назад

Argentina mentioned!

@tateramos2576 Месяц назад

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

@sekcaJ 23 дня назад

As an argentino, i loved the idea!

@new_grexican2837 Месяц назад

Doing this!

@JohnWarner-lu8rq 28 дней назад

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.

@mrccw8386 Месяц назад

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

@Noromyx 24 дня назад

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

@BendySendy 29 дней назад

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?

@mightymouse2893 29 дней назад

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

@jamesjordan6005 Месяц назад

Call it what ever you want, it looks delicious.

@zachgrossman26 22 дня назад

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 😬