I Cooked a Brisket like a Steak

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Cooking a brisket is very different than cooking a steak. Briskets are packed with tough collagen, while most steaks are significantly more tender. In this experiment we used a few different techniques that combine both processes, allowing us to ultimately try cooking a brisket like a steak. This was a fun one!
Thank you @andy_cooks and Carrara 640 for the beef!
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#brisket #steak #grilledfood #cooking #juicybrisket #marinade

Опубликовано:

24 дек 2022

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Комментарии : 1 тыс.

@andy_cooks Год назад

Great video mate! Glad you enjoyed the beef 🥩

@tcs7717 Год назад

Explains why Andy’s videos started popping up for me some time back. Now a fan of both! That wagyu brisket looks amazing! Can’t wait to try one myself one day!

@rysupastar718 Год назад

WOAH

@BearTheManPk Год назад

Whats a holiday present

@mudko3589 Год назад

What do you want for dinner Andy?!

@6xy4r72 Год назад

We need a collab soon from u 2!!!!

@talkingzack4926 Год назад

8:36 I can't lie, you can't just go from holding a brown cat to putting something brown inside a smoker. Nearly had a heart attack thinking you were about to cook Tibby.

@LukeTheSchoolBoy Год назад

I thought he was cooking Chinese food for a second.

@carrot2735 Год назад

@@LukeTheSchoolBoy lol 😅

@anakinskinwalker1724 Год назад

Godspeed, Zach.

@saroachman Год назад

the color Orange has left the chat

@mosambiqu3 Год назад

@@LukeTheSchoolBoy Lolololol

@TheCavalry98 Год назад

I just cringed looking at the title, lets see how it goes.

@georgemarch6752 Год назад

No one cares

@ianosborne2500 Год назад

@@georgemarch6752 apparently Max does since he liked the comment

@IPostMeAndMyFriendsRecordings Год назад

Someone has cited the word, The Cringe is here.

@therealGecko_KingYT Год назад

@@georgemarch6752 𝚂𝚑𝚞𝚝 𝚞𝚙 💀

@HeWhoLivesByTheNutDiesByTheNut Год назад

@@georgemarch6752 I care

@chalky_white Год назад

"I'm Max the Meat Guy and this is an Australian wagyu brisket. Let's see how quickly we can destroy it."

@jkingenglish Год назад

@Klaaism Год назад

and suddenly it was if hundred of thousands cried out at once.

@Controller_Player69 10 месяцев назад

'Max the beat guy'

@zaneellzey1084 Год назад

I regularly separate the point and flat, glad to see others doing it pre-cook. For us, it came out of necessity as a full brisket is just too much meat for two people to eat over a few days Your method for separation was solid. You did a great job! Typically, I'll prepare the point Texas style and the flat as pastrami. We usually render down the fat trimmings. Good video.

@chromemac11 Год назад

Using wagyu for this experiment is cheating though. I would’ve like to see him try this on a regular brisket.

@bs3856 Год назад

It ruined the whole video imo.

@aesop2733 Год назад

I understand what you're getting at but his first test was pretty clear that wagyu still has the same issue with the particular cut, being particularly tough.

@kevindurant2735 Год назад

Because he and you and everyone knows that it’s scientifically impossible to make a normal brisket good cooking it like a steak he did what he could without completely clickbaiting

@mriidulbhatia Год назад

honestly that would just straight up not work. Making something just to test and then let it go to waste is disrespectful to the food. Atleast he tried something that produced an edible result at the end, so props to him for that. I agree its cheating but cooking a normal brisket that way would be so bad he doesn’t need to try it to know.

@yolilherb465 Год назад

Exactly trash video

@kevinfriedman6766 Год назад

I once tested this as well. What I found is that the most important factor was how thick or thin the slices were cut. I was able to slice a semi-frozen brisket into very thin slices and grill them, mimicking kalbi. It can work pretty effectively, if you're so inclined. However, I'd stick to using short ribs for this type of application. Now what is fairly interesting as a steak is a pork butt steak, very tasty and CHEAP if done correctly.

@mediocrejokre Год назад

Yes, this! cut thin and have yourself some steak bites, it's amazing 👌😋

@matthewmortensen988 Год назад

Love that you got the beef from Andy! He’s an awesome creator.

@MaxtheMeatGuy Год назад

He’s the best!

@jaejinoh1370 Год назад

Love the way you had your side dishes set up like a Korean bbq! Great job!

@aaronchun7643 Год назад

Chadol Baekee is a Korean bbq cut, that is thinly sliced brisket, cooked quickly. It is super tender bc of the slice! That may be a better way to cook brisket using Korean methods.

@LuisRodriguez-lf1ic Год назад

I agree, I've grilled brisket many times after letting it marinade. The trick is to cut the pieces right.

@chrisshin9611 Год назад

It's a very specific part of the brisket though.

@LuisRodriguez-lf1ic Год назад

@@chrisshin9611 it's all delicious

@puntacana7550 11 месяцев назад

차돌배기

@minnedaviengvilay123 9 месяцев назад

Right. You can grill like a regular steak and then super thinly cut and dip in some ginger sauce laos style 🥲

@luminarycipher_87 Год назад

Merry Christmas, Max! I love your content and you Always make my day when you upload your videos! You’re actually one of my inspirations for culinary arts! I honestly don’t know anyone who cooks good Steak and meat like you do man! You rock!!! Merry Christmas! 🎄🎅

@MaxtheMeatGuy Год назад

That’s so amazing to hear, thank you!! And merry Christmas hope it’s been a great one

@bradybowers6273 Год назад

Your videos inspired me to get into steak, and now I reap the tasty rewards. Thanks!

@Gabriele292 Год назад

Gran video eres un grande y en cuanto vi el titulo dije "tengo que verlo"

@nikkijennings3778 Год назад

Every piece of meat this man creates is damn brilliant! I've probably watched all your videos. Keep pushing out these creative original ideas. I love to see you do a jerkey video! 👍

@bagelman2357 Год назад

I love your videos. your videos inspirer me as a new cook to make something! keep it up!

@chazzdanger6912 Год назад

Love the pear/kiwi info. Definitely gonna keep that in mind next time I cook a cheaper cut

@TommyBNSF Год назад

Not gonna lie, when you transitioned to the grill shot at 8:35, for a second I really thought you put your cat on the grill and my heart stopped.

@AntsBBQCookout Год назад

Great video! Very interesting experiment 👌

@chronopheonix589 Год назад

Watch your vids all the time you're gonna be up there very quickly. You've got into my algorithm!

@bagdaja6881 Год назад

Can't wait for you to react to this

@AntsBBQCookout Год назад

@Chrono Pheonix wow really?! That's awesome haha thanks for taking time to let me know

@mastercheif878 Год назад

@@AntsBBQCookout would really love for your reaction and see your input

@johnburrisfromchicago Год назад

I love seeing people so worked up about this 😂 it was a cool but unusual meat experiment. Nice vid 👍

@danschanone Год назад

The size of the piece and the slice you had makes a big difference as well. Thanks for the upload 🙏❤️

@jmaros15 Год назад

It Gets under my skin how it seems most of the world can enjoy Australia's most prime beef stakes and lamb cuts at a reasonable price whilst we in Australia pay $15-$20 for one crappy tough select steak.

@MajesticDemonLord Год назад

Same in NZ...

@dragodawg9757 Год назад

When i saw carrarra overseas it was at >$100/kg. It's really not that cheap as far as I can tell...

@nom6758 Год назад

Your government, imo, is perhaps more corrupt than the US. Its no wonder they want to sell out to other countries while giving the shittiest treatment to their own people. Just look at that Italian premier or whatever its called, hes basically a mob boss sending secret police to peoples houses because they make him offended.

@jmill1334 Год назад

I mean, not really. Really just rich people. Like I can go to my grocery store and get American Wagyu, and some even will carry Japanese Wagyu (usually at like $200 USD per pound) from time to time and usually frozen but usually I only can get Australian Wagyu at fancy steakhouses or online for like $100 USD. It's not like we're stealing all your meat over here haha and only content creators like Max are being like handed free Wagyu. American Wagyu brisket over here is around $8-10 per pound. So still not cheap.

@ubvrox Год назад

I bought some amazing Australian picanha once 😋

@Cobyschwartz Год назад

What an interesting experiment! Never thought about treating a brisket like a steak! Great job!!

@NWOWCW4Life1 Год назад

Eating my food while watching this. I’ve enjoyed your videos for a while even with a recent subscription just recently. As well as these experiments. Keep ‘em up and merry christmas!

@MaxtheMeatGuy Год назад

I appreciate it! Merry Christmas 😃

@no.way.out_ Год назад

Max, could you do a very simple very basic tutorial for cooking a normal market steak on a normal pan? I love your creative content but I would love to cook my non fancy normal steak better, so If you can make a video for that, that would be very very appreciated.

@michelhv Год назад

Former butcher here. We used to break the front quarter in such a manner that we could isolate a flat muscle underneath the scapula. Once trimmed, it was called the “surprise” in French butchery, because it could be quite tender, though coming from the shoulder. Try it.

@elijahpadilla4272 Год назад

thanks for posting on Christmas and using your time to entertain us

@MaxtheMeatGuy Год назад

Merry Christmas!

@jeffystevens Год назад

I quit short form videos for numerous reasons, so im glad to be seeing you making longer videos 👍

@nithyarajendra258 Год назад

Love these experiments.

@enry1786 Год назад

Tibby says: "Give me the steak" !!!! How not to blame him!!! 😂😂😂You are both so cool!!! Your steak is really mouthwatering!!! ❤

@jacksonlew272 Год назад

At 8:35 I thought the brisket going on the grill was Tibby for a second 😳

@D1S_Guy Год назад

Awesome vid bro keep it up loved the thumbnail

@mryeetgamer6990 Год назад

loved this video. you were one of my inspireations to start cooking meat

@LtexprsGaming Год назад

If only this was released a couple days ago, I could have done this myself and absolutely horrified my family for Christmas dinner.

@ronniewilliz153 Год назад

It's not gonna end well I've done this lol. Don't get me wrong it's good but low and slow is better it's a little tougher when you cook it like a steal.

@TheGoldenPhoenix Год назад

Do you mean steak?

@OhPleasures Год назад

@@TheGoldenPhoenix yes

@pogtuber4566 Год назад

it ended well tho

@zelassin Год назад

Just pay a thousand bucks for a Wagyu brisket and voila, it works! Magic amirite

@brahtrumpwonbigly7309 Год назад

@@TheGoldenPhoenix you know damn well that's what he meant.

@rickhoupt6933 8 месяцев назад

Very interesting. As I don’t have a smoker and now have 2 fresh briskets in the freezer from 2 1/2 angus cows I bought. Love to see an oven recipe.

@adriancarter4302 Год назад

I’ve been marinating my brisket and putting them on coals for years now just for the taste. I use pineapple but it come out tender enough to eat but the taste!!! Thank you for showing the world this!!!

@Isaacmantx Год назад

I did something similar a while back. The grocery store had a brisket point marked down, so i cubed it into 1” cubes and seared it hot and fast in ghee. It was fricking delicious.

@pastashack3517 10 месяцев назад

That's the most baffling cooking method I've ever heard of. How did you think of that?

@bourbakis Год назад

Kiwi would have worked better than pears. Learned this from a Korean lady who knows tenderness :)

@patrik-4163 Год назад

This video is so detailed, it deserved like and subscribe from me great video, the best explanation I've seen so far.

@shadowm3ld Год назад

I also made Kalbi from a flat after sous vide and then smoking and grilling. It tasted and was tender, but the texture didn’t work well for Kalbi. Great vid!

@YTQWERTY1225 Год назад

Max: I’m gonna cook a brisket like a steak and it will still be good Me: Yeah right Me at the end of the video: Oh Dang!👍

@trennenandrews9523 Год назад

I can't imagine who has the biggest bill when shopping between Max, Guga or tipsy bartender

@2thecartoonsimp1 Год назад

Gugahas a whole fridge full of wagyu

@trevipp Год назад

At reaction first i would have thought guga, but then i watched tipsy bartenders fucking jungle juice and nope guga and max are poor in comparison.

@Jacob-xD Год назад

Your videos are so good. Also your kitchen looks awesome, maybe a future kitchen tour? 👀

@kevinjung6130 Год назад

Nice selection of banchan to go with the brisket! Typically in kbbqs, the brisket is divided into subsections, frozen, then sliced super thin for grilling.

@FionaDrawsAJ Год назад

Okay Max, gotta ask, how many times has the Vegan Teacher come after you? 😅

@bryanveneracion6186 7 месяцев назад

That portable grill is awesome!

@DroseMr Год назад

Very Intresting. THANK YOU

@kaizv6918 Год назад

Great video, very informative!!

@zombieslayr83 Год назад

yes ive been waiting for a video like this im so happy i subbed.....!!!!!!! he is so awesome

@MaxtheMeatGuy Год назад

🙏

@Colt_s-fan Год назад

When you were holding tibby i thought you were putting him on the grill in the next clip 😂😂

@its_hokori Год назад

you should try to pressure cook it, our butcher shop often sells the brisket attatched to the ribs (very popular in central asian and south asian cuisine), and they pressure cook the meat in a curry like sauce, almost like braising beef but it 1. cuts the cooking time by a factor of at least 3-4 2. makes the beef way more tender 3. allows for great flavor from spices, onions, garlic, tomato paste, thai chillis etc to fully impart their flavor into the beef/sauce

@niconolan566 Год назад

Max I judge the video too quickly as always you do an amazing job cooking the meats I can’t wait for the day that I gotta try one of your incredible streaks

@ragnaulva_ Год назад

if possible, you should try to sous vide a brisket to medium rare, I think that would get the best results for a medium rare brisket

@medtech1a Год назад

Wow they both looked really good and very well done.

@mitchellkoch3065 Год назад

Love the video, two main points: 1) should have done a side-by-side with regular brisket, would have loved to see if the marinade could save it, if not make it superior. 2) should have used a point as a control.

@mosambiqu3 Год назад

love these experiments

@dirtymike69420 Год назад

Thanks for making this video

@TheEmericask8er Год назад

Interesting concept gotta like just for the creativity and always good videos

@purifieddrinkingwater3325 Год назад

I've always wondered if the high marbling on a wagyu brisket means that it can be sliced and cooked like a normal steak. Thanks for the experiment!

@eliawahyuni2927 Год назад

Tank you so much Max the meat guy.

@Sarah_Playsx 3 месяца назад

Tibby is literally the cutest. Great content btw!

@eliawahyuni2927 Год назад

Happy new year 2023 Max the meat guy and family.

@chadmarcum7194 Год назад

The transition from holding the cat to the grill got me lol

@ShareefusMaximus Год назад

I thought for sure you were gonna sous vide it. I cooked a chuck roast like a steak like that once. Really good.

@pdcweb Год назад

Max, I really enjoy your videos, did you feature a Salad recently? "I recall you saying something like "I don't usually feature a salad, since I more of a meat guy, but here it is anyway..." My brain says yes, but I cannot find it. And Happy new year!

@everymankitchen 9 месяцев назад

You CAN cook a brisket to medium rare and have it good. 50hr sous vide 130F cold smoke 1hr, sear on cast iron It's way different and you should try it

@MP_Fishing_ Год назад

Glad it was Max doin this and not me😂 Either way looked great💯

@Stephenhaake Год назад

The juicy counter was low key cracking me up

@ronmaximilian6953 Год назад

What I'd like to see depends on what you have? I mean I'd love to see a comparison of a wagyu ribeye versus a dry aged one. There are a whole bunch of cuts that I'eld love to see in Wagyu such as a Swiss steak, sirloin, and tenderloin. I wish I had the equipment to do something crazy like sous vide a Swiss steak surrounded by tallow or injected with it.

@MaxtheMeatGuy Год назад

Appreciate the feedback!

@zaneoberhelman7713 Год назад

Max: Brisket is the king of barbeque. Burgers: What about me? 😢😢😢

@douglasebert4542 Год назад

as soon as you separated the point and flat all I wanted you to do was smoke the point by itself, after trimming it still had so much marbling and looked like it would be an amazing cook if smoked to 200

@MichaelBrown-sp4mu 6 месяцев назад

Marinades are great with the right marinade and enough tune you can make rounds tender even

@ingetout Год назад

This is basically Korean BBQ in that the marinade is basically galbi marinade. Like galbi (short ribs) the grill method makes for a a little less tender meat compared to low and slow that both cuts are associated with. Both methods for both cuts should be delicious.

@kakashisensei9789 Год назад

I love you and your content

@justin8395 Год назад

I cooked my first brisket and it turned out amazing

@thelazyman9251 Год назад

Just made turkey your way, amazing. Thank you dude.

@rhysm156 Год назад

Bro deserves a like, he literally woke up at 3am for this. Amazing video, keep it up 👍

@Feynman981 Год назад

In Switzerland, we drop Brisket in Soup "Siedfleischsuppe". Works pretty well. Pro-Tip: Drop in a pan with blazing hot oil, set on fire for a few second on a safe place. Put out fire with a lid.

@darshiladhav4325 Год назад

I swear Tibby is the most chill cat i have seen on the internet thus far.

@toneart1623 Год назад

it means he's taken good care of!

@Coldzone Год назад

Oh my days Tibby is my spirit of life

@averysmieja7118 Год назад

Your should cook a ribeye roast like a brisket now!!

@iamhammerhead7491 Год назад

Yo max I would love to see a collab between you and the bearded butchers I think it would make a fantastic video

@son8I7 Год назад

Great vid i love this channel

@tylerjohnmichael74 Год назад

I've done sous vide brisket then sear like steak and turn out amazing

@christianmorales7432 Год назад

Had a really good time watching the video, have an awesome holiday season (or is it too late for that)

@BugsyFoga Год назад

What a fascinating way to spend Christmas.

@MaxtheMeatGuy Год назад

Appreciate you spending some of it with me!

@ThaGreatestAlexander Год назад

when separated i can only imagine the point makes amazing burnt ends with more surface area for seasoning

@alekkoncz3124 Год назад

this video feels like a masterclass

@DoctorKamino 3 месяца назад

shout out to tibby! Hope to see more of that furball

@johnsheetz6639 Год назад

Kind of accidentally discovered this when my oven wouldn't work back in the day. Did a reverse sear after pan cooking for about a half hour it was damn good! A nice uniform pink. no complaints it was just a 3 lb chuck roast though

@TheFlamesoulX Год назад

I would suggest maybe sousvide the brisket at the lowest temp collagen will break down. After that searing it hot and fast like a steak. The lowest temp for collagen to break down is 122f/50c, notably VERY slowly. It ramps up the speed dramatically at a temp of 160/71c. Its like pasturizing a brisket at a temp where meat is rare.

@merpius Год назад

Store bought corned beef always comes in flats and points. You can also buy "competition" cut brisket, which is just the flat. I'm surprised you haven't ever seen the separate cuts.

@elvisxw5772 Год назад

you could also try seer it off very hot first to get a crust and charcoal flavour and then put it in the smoker.

@stevee5080 Год назад

i cooked a thin piece of wagyu brisket from japan on my weber and it came out awesome. there are various grades of wagyu and that makes a big difference.

@nickcollura3050 Год назад

awesome experiment man

@braziliangator 4 месяца назад

South Americans regularly cook brisket like a steak and it comes out amazing. Lookup “granito no espeto”. The key is to use a skewer and carve out the outer crust, in thin pieces. Then each bit against the grain.

@beanbrudda485 Год назад

Love your vids i just have one question! What do you do with all the meat you cook? Do you eat it all alone or do you give it away ?

@cricketeditz2706 Год назад

Max never disappoints

@MaxtheMeatGuy Год назад

🙏🙏

@PonkeyPoe Год назад

Back at the bistro we would slice our brisket about 1/2 inch to an inch thick and just slap em on the grill, high heat. No pre cooking. Grill it up and then steam it a little in the prime rib au jus. Was phenomenal and so simple.

@PonkeyPoe Год назад

probably more like 1/3 inch tbh