I Cooked EVERYTHING Like a Brisket 

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Petition for max to always wear that cow suit when he teaches us about beef

As a Texan- we grew up smoking our fillet (whole fillet, no individual steaks) to medium rare seasoned with coarse pepper & salt. Finish with a sear. Always wall to wall perfect. Pellet smoker with mesquite pellets would be ideal

Im a bartender, but I'm mostly interested in distillates and their science and I love hearing such pieces of information as your explanation on why brisket's best when cooked well done

I threw a bavette on the smoker yesterday and forgot. After 3 hours I expected leather… it was actually crazy delicious.

Max truly never disappoints with his meat knowledge 😂

This is definitely video of the year, Max. I learned a lot about beef in just 16 mins. Thank you a lot & I hope to see more vids like this.

you should definitely get an untrimmed top blade shoulder roast (the flat irons untrimmed with the connective tissue in the middle) and try it again cooking it to around 185-190... one of the best unknown bbq items out there

Thanks for the lesson Max. It was really educational and fun learning about meat it's fibres and like factor. Have. Agreed week ahead.🎉

Love all of your vids! Keep up the good work Max!

Super disappointed you didn't throw a Tri Tip in the mix... It is the closest to brisket I have found, and time to cook makes it well worth it! Give it a try Max! You won't be disappointed!

Love your videos so much thank you for making them!

Max, you never bore your followers…or your arteries. Great episode.

I learnt a ton of stuff about beef cuts thanks to you Max ❤😊👏

I'm so glad you explained collagen is what makes working muscles so tough. I always knew those muscles where much tougher but didn't understand why, to me I always thought if a muscle is constantly being worked it should be more tender in my mind. Now it makes so much more sense!

love the dedication and time you put into your videos

always a great day when Max The Meat Guy posts a video or is in a video!

*the beef stomach gotta be my favourite one in this video* looks the best and taste the best ,I have already try this after your video

Denver tip: Costco where I live has chuck roll at $4.99/lb for choice. I ended up with about 4-5 nice sized Denver steaks, plus the chuck steaks, Sierra, and teres major, along with about 6 lbs of meat and trim to grind into burgers. I'd say well worth it.

The smoke ring on the Top Round is insane🤤

Max always cook yummy foods yo. I wanna try your food yo.

Really loved this one. Made me soooo hungry.

I feel like I’ve blinked and your subscribers have doubled 😂 I’m so happy to see you doing so well! Another great video, learnt a lot here

Great video Max thanks for eating the whole cow and teaching people about off cuts of meat Also some people like dry meat nothing wrong with that

I really enjoyed the dry jokes in your videos, Max. Keep it up!

Here in Austin one of the top bbq spots, Leroy and Lewis, makes beef cheeks instead of brisket on most days and it is amazing. Another spot here, Loro, also makes a smoked bavette. It's interesting to see those in your top choices and have well established bbq spots backing that up with their menus.

*Max:* "Tongue ‘n’ cheek"… *Me:* …do push-ups, Max. 😂🤣

Really good video keel up the hard work

My mom cooks the tripe for menudo for no less than 12 hours. Halfway through cooking she throws in a beef leg, which includes the hoof. When her Menudo cools for storage, it becomes menudo jello. My mom scalds the beef tongue so the outer skin comes off. She slices it and my dad cooks it over mesquite charcoal indirectly. She makes a salsa using reconstituted guajillos and Chile negro, grilled tomatoes and onions, and lots of fresh garlic. With fresh corn tortillas, frijoles refritos, and sopa de arroz, it’s heaven. My dad simmers cleaned intestines in milk, salt, garlic cloves, cumin, and pepper. After they’re cooked tender, he deep fried them to an almost chicharron consistency.

tripe on the grill is fire max!

i’m doing this w my boy tmr, what type of sauce/glaze should we use n what do you traditionally season the ribs with. first time bbqers

Looking at all the spiral roasts, I had an idea for a comparison test. Belly cuts: beef vs pork vs lamb.

Honeycomb tripe IS LITERALLY the bonnet in French. Wear it. Eat it. What a trip.

I smoke Prime chuck roast just like a brisket all the time and it's fantastic. Try to find a large chuck roast, 3 to 4 pounds.

In Spain we eat a lot of stomach (callos) and ox tail (rabo de toro), you should check some recipes of how we eat it and I promise you, you´ll love it.

Max in a Moo Suit is the kind of content I need. 🐮

Thank you for making interesting content!

Oh my goodness! I love the cow onesie!

love your videos max! although, could you try adding making wagyu chicken nuggets? although, they may not be "chicken" anymore. Do try

You need a big and thick cut if you are smoking it like a brisket. My favorite is a 3 to 4 pounds Prime chuck roast, make sure you get a thick one. I smoke chuck roast just like brisket all the time!

"But we ain't got time for that" is pure comedy gold

I like how while watching these videos, I actually get to learn something about cow anatomy

9:17 we love it for nihari when it is cooked very low and slow for like 18 hours.

That beef shoulder was a common BBQ cut in Texas back in the day…25+ years ago. It was sold as “beef clod”. At many of the old bbq joints, if you asked for lean brisket, odds are you were served beef clod and brisket was reserved for customers that ordered fatty brisket.

1:59 THE SOUND

I must ask how your presentation is so good

I always wondered what a filet did, thanks!

Good day Max 🎉!

13:30 Interesting.. I guess USA might had exported most of the denver steak cuts? Where I live, USDA denver steak is very available in places like Costco and they are usually sold as the second cheapest steak cuts(the cheapest steak being oyster blade steaks, which is flat iron steaks that didn't have the tough tendon cut out). Good to know that they can be good alternative for slow roasted brisket, as brisket is very hard to find here.

Sirloin Flap is one of my favorites for that Brisket flavor in a hurry!

My favorite is a chuck, very similar to the brisket, just better for making sammiches

beef stomach and intestine is common in some polish soups and im sure in other soups in other cultures

I’ve done a lot of “brisket cooks” with other meats. Plenty of other options out there. Cheaper too. Often times I get asked if it’s brisket.

tri tip is great both med rare and low and slow

What time/temp did you smoke the outside skirt roll?? Please and thank you.

He should do a challenge and cook every meat you can get and cook it like a brisket. Be it fish, chicken, bison are whatever else

You can always trust Max to tell you how to handle meat!

The beef shank is a rotary. Look at that bone. Thats the symbol of for the rotary engine

‏‪4:19‬‏ you should totally do a do it at home vid about how to make a perfect brisket in a day to day house

the beef cheek makes the absolute best tacos. add some cilantro, sweet onion, a squeeze of lime, and a good tomatillo salsa for some added freshness (and kick if you go for a spicier salsa). Your taste buds will thank you.

You should have tried a Chuck roast, it’s a good stand in for a brisket

As an Australian we really just stuck to bacon and mince but i’d love to try something new!

Max went ham with the vine booms in the video

LeRoy and Lewis in Austin is famous for the beef cheeks. Smoked and then confit in tallow.

Max actually got a whole cow for us in this video. Great work, Max ❤

regarding brisket cooking referred to as low and slow, that's not quite right. The other cuts you talk about also dare better when cooked to their proper doneness low and slow. You want a perfect edge-to-edge pink on a steak, don't put it in a smoking skillet or on a ripping-hot grill. Turn the heat down and let it get to its 135-140 internal over the course of 20-30 minutes and you will have a vastly superior end result compared to something take there in 8-12 minutes. Similarly, with the brisket, you can braise it in a 350 degree oven and have something pretty reasonably tender in about 2 1/2 hours... the steaming action will get the internal temp up to the 180-ish where it needs to be to render the collagens, and the moisture and acidity will actually help that conversion proceed more quickly. But it comes at the expense of a highly developed bark and some of the flavor complexity you can get with a longer and dryer cooking method.

this video is so good

Good video and i also like smoked tongue with mashed potatos very good.

I love the silliness in the video. The meats all looked so good. Especially the cheek meat.

wow oh wow

Max, please tell me where you buy those great Dino beef ribs

Heck yeah

For your next video make a medium to well done steak but frozen! (PLZ)

Clearly, Brisket is the toughest one ever. Really needs to pay attention for this one

Every time max cooks meat it looks so so good

You should really try " pacal pörkölt " from the stomach its a hungarian stew dish

That vacio looked amazing.

1:39 good Pun

Loved the Video!!!!!!!

Literally max and guga are the only good food content creators nowadays

Honestly, I don’t eat meat that much, because of ethics/dietary reasons (meat messes up my gut really bad for some reason). However, I do like watching these videos because I love cooking, I love culinary science, and a lot of my family loves meat, so I’m hoping to try these methods, cause I wanna make good food, and Max knows a lot about what he’s talking about, especially in terms of taking topics that are a bit more complex, and simplifying it enough so it’s easy to understand.

This is hilarious!!!!

I don’t know why but beer tongue gives me the shivers

Great video. I enjoy smoking briskets but to me the flavor does not come close to quality grilled steaks. Great way to put it, once you smoke like a brisket, it tastes like a brisket.

Your brisket reminds me of my Mimi’s brisket but I sadly can’t eat because I got a thing called alphagal which makes me unable to eat beef and pork and any mammal by products

"I don't like unknown meat going in my mouth" Max the meat guy-2023.

He messed that ox tail, he need to watch bro "Texas in every way" 😂

Editor had a field day with this video

Max is truly The Meat Guy

I giggled at the tongue n cheek joke

2:49 not you wearing a cow onesie outta nowhere😂😂😂😂😂😂😂😂😂😂😂😂😂😂

I HAVE THE SAME COW SUIT MAX

Right On!!! Is anyone else getting the meat sweats from watching this video?

should've done a chuck eye roast, used them before brisket became the cheapest

how does rolling up meat and tying it keep it juicy?

his majesty hath uploadeth

I think we need wagyu beef cheek brisket next

If they all came off at the same time you can’t be sure each individual piece came to temp at the same time some would be massive over done and some might need to be cooked longer

Didnt eat for most of the day, now im hungry 😭😭

They need to have a influencer themed master chef season😎 1. Lot of attention 2. We get to see our favorite chefs battle it out 3.profit