This brisket sat in the fridge for 40 days and then I cooked it.

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29 июн 2023

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Комментарии : 348

@kerrythompson386 Год назад

I still have a brisket in the fridge wet aging since 1982. Thinking of cooking it next week to see if the wait was worth it.

@jordanbabcock9349 4 месяца назад

Why cook now when you can cook in 2042 for $8m/lb

@cnoonan321 27 дней назад

Hahahaha

@forthwithtx5852 Год назад

Not gonna lie. 40 days in the fridge would be a little scary for me.

@youraveragejoe7644 Год назад

I’ll pass. 3 days tops

@engineerauthorpilot Год назад

Not gonna lie? Why even announce that?

@justwantmyrugback Год назад

As long as vacuum sealed should be fine but I haven’t finished watching. Longest I’ve gone is 28 and didn’t have an issue

@engineerauthorpilot Год назад

@MythMethuselah Yeah... that's what I thought too. He once WAS a liar, but now only tells the truth. Lol

@GetzReel Год назад

@@engineerauthorpilot He probably just meant it as a figure of speech or a phrase people say that in conversation all the time.

@Thanks_Biden Год назад

I have salted a brisket then vacuum sealed it, and put in in my fridge for 3 weeks and it turned out absolutely amazing. I'd love to see a true professional do this and see if it was my confirmation bias.

@BelowMeGoggle 11 месяцев назад

Was that a dry age vacuum seal bag?

@Thanks_Biden 11 месяцев назад

@@BelowMeGoggle nope. Just a regular vacuum seal bag.

@RyTrapp0 11 месяцев назад

I haven't gone full on wet aging yet, but I pretty much won't cook beef if I can't salt brine it for 2hrs-12hrs first, even just doing that is enough of a difference to not want to skip that step.

@jordanbabcock9349 4 месяца назад

@@RyTrapp0literally nobody cares, do whatever you do

@jordanbabcock9349 4 месяца назад

You want to see a professional do exactly what you did? Besides paying them, what did you learn? What did you learn from a "professional" doing what you did? LOL

@adamduster9977 Год назад

Did this test by accident over Christmas. Cooked 3 briskets but had one left over that we forgot about and didn’t cook it for 60 days later. Everyone rated it better than the fresh ones 😂

@michaelrhee6889 Год назад

Love how you’re honest with your cook. Not blaming anything but sometimes like you said it is what it is

@networkn Год назад

Wow I can't believe Emma is 2! Was kinda cool having her in the video. It's a really family thing. What you have going on is so wholesome and relatable. Thanks for the video.

@BryanStoakley Год назад

I always looked forward to Chud giving food to his pooch....but, you Officially win...what a sweetheart!!

@jamesnobaj758 Год назад

I just did this, I’m very surprised that if you kept it to its original vacuum pack, it will stay fresh. People say that the abattoir are maintained sterile. I maintain my fridge under 38 degrees and when I opened it, a little funky blood smell emanated, not foul. After I trimmed it and put the salt brine smell went away. After smoking it and the mandatory rest, we tasted it my wife said it’s delicious and tender. I’m a believer now.

@belavet Год назад

Been doing this for ages (usually 2-4 weeks are my numbers). Honestly surprised to see this is a NEW video from you. I learned like 90% of everything I know from your channel haha.

@Michael-D-or-MD Год назад

I totally agree. I was thinking this is old news. I guess everyone was too busy with tallow or Lawry's hype lol.

@chrisharris6834 Год назад

The student becomes the teacher 😂😂😂 kinda

@travissherer7351 Год назад

Let’s see the grill zeebo

@svenop 10 месяцев назад

The air quotes for "scientist" had me laughing!

@Sharky762 Год назад

Fantastic video, loved the taste testers you got to participate. Very down to earth opinions. Well done

@tyler6147 Год назад

I'm glad you are here to do all of the experiments that I want to do.

@Thejourneymanbbq Год назад

Very intriguing for sure! I like the creativity.

@C-Mah Год назад

The aging process causes sweetness. The enzymes break down the meat. One of the products of that is access to the glycogen that was trapped. Cooking breaks meat down in a similar way. However aging it didn't evaporate the moisture (no convective heat) so it's similar to cooking it low and slow for 40 days but over enzymes instead of oak :).

@CoolJay77 Год назад

Which is why the result of wet aging is more apparent when cooking hot and fast, such as grilling steaks.

@weaverwade1 Год назад

40 from packaging, or 40 from receipt of product?

@223qtr Год назад

I like the bloopers and behind the scenes!

@SouthTexasLivin Год назад

That’s a true cool brother… play the hand you are dealt 💪🏽💪🏽💪🏽

@MrMadeinthe80s Год назад

The asmr on the wrap process was glorious lol

@VirginiaBronson Год назад

Yay for the blind taste test!!! Interesting results. Great video

@alim998097 Год назад

You can do it on a smaller and shorter time scale by wet aging a steak such as a tomahawk. I've done various tests and anytime I wet age at least 15 days, there's a difference. The tenderness is immediately noticeable and that subtle "sweeter" beef flavor you mentioned.

@tommyallen2504 Год назад

I did my last brisket your way with by adding the beef Tallow in the butcher paper ! And i have to say that was the best one I have done yet.

@nick_805 Год назад

Daniel Vaughn wrote about this in Texas Monthly, "The Year Old Brisket." In an interview with Aaron Franklin, Franklin states that he wet ages his brisket from 2 weeks to 40 days.

@CoolJay77 Год назад

Does he age them at his restaurant, or does he buy them wet aged? High end commercial meat suppliers often supply wet aged meat. They store them at between 29 F to 34 F. Most restaurant refrigerated rooms are set somewhere between 37 F to 40 F. In most cases, the burden of wet aging is shifted to the meat purveyor.

@nick_805 Год назад

@@CoolJay77 He didn't say in the article. I imagine the meat purveyor does it for him like you said.

@stephanpeck6445 Год назад

Thanks for the video! I did a 3 month wet aged, and it was fantastic!!

@lockhartmatthew Год назад

Nice Bark! Definitely going to have to try this!

@iiSuckAtGolf Год назад

For people saying 40 days is too long or scary; I work for a USDA inspected Beef and Pork facility. Industry standard shelf life for whole boneless beef primals/subprimals (Ribeye, Strips, Brisket…etc) is 8 weeks post pack date.

@iiSuckAtGolf Год назад

To clarify: that’s 8 week shelf life from the pack date, in its original sealed cryovac bag.

@CoolJay77 Год назад

@@iiSuckAtGolf The problem is that in most cases the consumer has no way to tell what the initial pack date was.

@Battousai311 Год назад

Wet-aging definitely yields results. It's also doable at a restaurant depending on the supplier and the restaurants arrangement with them. I worked at an upscale resort in town years ago and we were not allowed to let a cut of beef off the truck from the supplier unless it had been wet-aged at least 28 days. We had to inspect every "packaged on" date to make sure that it was to the Executive Chefs standards and we never served beef that was too "young". Great video!

@biggunn1741 Год назад

Loved this video, Idk why, but I really enjoyed this cook.

@tpack670 Год назад

I ran a meat market for over 20 years. I used to buy to many briskets from my warehouse at a reduced price when we had a sale on holidays. Took a month or more to finally sale them usually. Same thing happened on lots of other cuts as well. Now they have just come up with a fancy name for over buying. I`ve also had that funky smell hit me in the face when you open that vacuum sealed package. Goes away in a few minutes usually. Hopefully. LOL

@CoolJay77 Год назад

At what temperature?

@tpack670 Год назад

@@CoolJay77 My cooler stayed right at 32 degrees all the time. Most refrigerators are not nearly that cold. Usually 37-38 degrees.

@CoolJay77 Год назад

@@tpack670 That is an important detail, as it is safer to stay 34 F and under for wet aging beef. I suppose many folks watching this video will be inclined to wet age in their home refrigerator which can be set between 37F to 40F

@chrismcnutt Год назад

Be sure to check the production date of the meat with your butcher or wherever you go buy it from first. It may already be aged and you don't want to over age it and spoil your meat.

@jeffjohnjackson Год назад

That was a question I was going to ask. Does production date come into play when buying from a local store? Do you start the 40 days from date of purchase or production date lol!

@chrismcnutt Год назад

You start the aging process from production date. Most boneless beef you can age longer then 40days, but you don't hear much about it because people start from purchase date not production date. You should always check production so you can plan out the aging process properly.

@southernoutdoors1862 11 месяцев назад

Do it all the time with briskets I leave in the cryovac package it comes in and get 2 brown paper bags and bag it up from both ends put In garage fridge for 30 days maybe gone 40 couple times but I think keeping the light from getting to it helps but if you see a lot of bubbles in the packaging it’s probably gone too long but I haven’t seen that yet

@Bullgrainwork Год назад

Crazy thing is I have been wet aging the one I have for 21 days and just put it on the offset this afternoon can’t wait to cut in tomorrow . Commenting before I watch the video fingers crossed !!!

@RPrice_OG Год назад

Just check the bag after it has thawed if you get a frozen one. If the frozen ones get tossed around they can get little holes that won't hurt if you use them right away but you don't want a hole in the bag if you are going to wet age it. Or just put another vacuum seal bag around it from the start just to be sure. I have got to try this though. Thanks for another great experiment.

@ericmalmstrom9943 Год назад

Good test Jeremy! My experience is right in line with this. I buy brisket for July 4 at the Memorial Day sale and put it in the 34 degree pan in my Samsung refrigerator. Then repeat for Labor Day. Cook during the day ending at 10pm, and rest until noon or dinner the next day. I get consistently good results with that plan.

@kbraker510 Год назад

It doesn’t matter when it was bought, but when it was packed at the processing facility…

@dansd2351 Год назад

I know that burnt bean wet ages all of their briskets, I've heard that Franklin's does as well. I've heard that 32 days is the sweet spot

@gradyholm2183 Год назад

I have been doing ribeye and Delmonico steaks wet aging. I only do max 1 week but I buy from the store, season, vac seal, and let sit. When I cook, which usually is cast iron, they don’t burn on the surface of the pan, the meat visually is more red, served at 125-135, and they are by far better than a steak bought, seasoned, and cooked the same day.

@Patrick94GSR Год назад

2nd video in a row I’ve watched tonight plugging the made-in griddle. It’s like 1/4 the size of a nice 36” 4 burner outdoor griddle. Would definitely be the better choice if you’re already outside anyway.

@Pacavelli 9 месяцев назад

Watching you wrap that brisket gave me heartburn.....

@brianbaker2062 11 месяцев назад

I just got the same exact warmer. Excited to try it tonight. I put a brisket on pit at 10 am. Then she will go into the warmer for the night

@RyTrapp0 11 месяцев назад

If I've learned anything from both Guga and my own experimentation, it's that aging beef is THE WAY. Salt brined, wet aged, dry aged, GOTTA let it sit and just naturally become more better!

@CampKickARock-ex4qo Год назад

WOW the baby choose the brisket, amazing!

@skutertrash1 Год назад

I work for the #2 Food distribution company in the US. We supply most of the KC BBQ restaurants. Several of them have us set their meet aside and age it before shipping it.

@joe424 Год назад

I was just talking to a friend about wet aged brisket now I can tell him to watch this

@chriszinn7143 Год назад

Thanks for the video. I normally buy a brisket and at the longest keep it in the fridge for week. But now if I find a brisket for a good price. I know I got a 40 day window to get it cooked. Regardless of taste just knowing I don’t have to worry about getting it cooked right away.

@michaelfuentes2171 10 месяцев назад

I did 3 weeks on a prim brisket from heb. Was the best brisket I ever made and had.

@xHighPotencyx Год назад

I do this will all the cryovac beef I buy. Unless the bag starts to inflate or leak you can be pretty confident it's fine. The nose knows, but cryovac'd meat tends to have a funky smell when it's opened until it airs out for a few minutes.

@joshuahorn9210 Год назад

"forbidden frosting" was hilarious

@srooster4410 Год назад

honestly i really like the fact that i can buy brisket on sale now and not worry about cooking it right away! if it takes a month for me to find the time it’ll only be better!!

@Kyle496 Год назад

Gotta check the packaged date though. If it was packaged 3 weeks ago you have less time then you'd think.

@richiesbbq Год назад

I've been doing this for years, usually for about 30 days at most. There is a difference in taste, but for the better.

@larrybenoit1274 Год назад

I’ve got a frig in the basement that is hardly ever opened and I’ve had briskets in it 45 days and smoked them 4:01 without the funky smell a couple of times. Keep it at 34*, delicious!

@lamontdurr1682 Год назад

I always wet age my briskets 2 to 4 weeks if I can help it. It definitely yeilds a beefier taste and more tenderness.

@jakeledg 11 месяцев назад

Would love to see a review on the KBQ downdraft smoker.

@19Silver67 Год назад

I've done this with rib eye roast, and it was delicious. Didn't smoke it. Just cut them up and grilled them. I should have thought of this for brisket.

@waltonnorris7527 10 месяцев назад

I do it all the time. Great way to make a Choice taste like a Prime. The caveat is that the vacuum bag has to be sealed, no air.

@iamcraiggentry Год назад

I predict that in 40 days we'll see 12 more of these vids. Well done.

@Prad2007 Год назад

That's a fascinating experiment. As usual they both looked excellent! BTW, I couldn't help noticing Erica wearing her First Build shirt! I hope there is more about that in the next month or two.

@jnivens Год назад

I've been doing the same thing for about two years now, and the beef is just so much beefier!

@monami1359 Год назад

Would be curious for you to assess the Goldees M&M pit.

@Trizza84 Год назад

I did it by accident once - lost track of time after buying a brisket and cooked it up weeks later. It was probably the best I've ever done! Happy that I'm not the only one 😂

@nickma71 Год назад

I opened Costco pre cut St Louis ribs, you know the big 3 pack once, and it stunk like rotting meat I nearly gagged. They did take it back. I can't fathom how this works, but that sample of one bad products shouldn't make a conclusion. I'm not ready to try it, I am as the saying goes, a rank amateur. I have only cooked 8 briskets, all the last few years.

@Trizza84 Год назад

@@nickma71 to be fair, I did give it a very careful sniff after opening the packet. It had a bit of that dry age funk about it, nothing too nasty. Before heating the smoker I took some of the trimmings and fried them up just to see, and they tasted fantastic so I went with it!

@adhuffman9 Год назад

@@nickma71 Pork (the ribs you mentioned) is a completely different deal. I had the same product (triple pack from Costco) and left it in the fridge for one day beyond the sell by date. The meat was spoiled and I wound up tossing all three racks, after smoking them, into the garbage. I was hoping it was just the package opening funk, which is why I went ahead and cooked them, but I tasted a small bite off one of the finished ribs and about gagged lol.

@nickma71 Год назад

@@Trizza84 I also don't discount the fact that beef is not to be confused with pork or chicken.

@PhilMorgan303 Год назад

Hello from Denver-Boulder

@TMITNA Год назад

Cutest official taste tester. :)

@javierayala1 Год назад

Very interesting indeed. The only lingering question now is: Did the table came with a snake for your boot?

@kerbytorres4077 Год назад

looks like the chudd table needs adjustable height lol

@nickma71 Год назад

Carbon steel can be brittle but extremely hard. I used it for that reason and not just for my sabre. Cast iron for me.

@ruthlessgoat3702 Год назад

I bought a carbon steel per your recommendation, and it has been the best skillet ever.

@ProvoDrive Год назад

20:15 I’m-n-Out fries are car fries also

@zbe859 Год назад

Great! Now I'm looking for an awesome Chinese made food warmer.

@martinflores7354 Год назад

At 2:01. Bless u my brother

@brandonbellinger2390 Год назад

I recently went through some crazy and unfortunate life events that saw me seperated from my pit and my wood trailer for several weeks. I stopped watching bbq content because it just made me sad. But I've got my pit in my possession again and I'm back baby! I missed y'all ❤

@stillfrankieg Год назад

I would love you see you try the 4/2/10 method sometime.

@TheOriginalFaxon Год назад

The meat being sweeter makes sense if the triglyceride chains in the fat are breaking free in some way, since this would release free glycerine, sweetening the meat itself. IDK what mechanism exactly would cause this, but it's a plausible explanation at least

@jt5747 Год назад

13:14 he gave you the finger quotes when he called you "the scientist". lol!

@ChrisChapmanIAm Год назад

Forbidden frosting. 😆

@ryanking452 Год назад

I hope that this reaches you but it's likely that you'll never see this. I think that you should do a "leftovers" video with a bunch of different ideas for meals for the leftovers of all the meat. Most of us do butts, ribs, and briskets and the amount of leftovers (for most people) is enough to last a few days. Or something as simple as what your favorite leftover meals are....if any...other than just reheating. Just a thought and hopefully you see this 🤷‍♂️🤞

@cswilliams29 Год назад

I don't know if this will get a response but I thought I would throw in my $.02 I usually smoke a large brisket, a pork Butt and a couple racks of ribs at one time (there is only 3 of us). What is left over gets portioned, vac-packed and thrown in the freezer. When I want brisket or pulled pork, I put it in the Insta-pot on a rack with a cup of broth for 20 min., then natural release. It is not as good as the first day but way better than going out for BBQ. The brisket makes great tacos and the pork is awesome on a sandwich. The ribs I will put on the grill over medium heat right out of the freezer and finished on high with sauce. Can't tell it was frozen...

@re66044 Год назад

I’ve gone 59 days at 34 degrees smells a earthy coming out of the package but it was tender, juicy & tasted great!

@byrongrimsley500 Год назад

we like the smoke ring from the regular

@davidwinthrop5061 Год назад

If only I could afford this kinda cookware 😅 looks almost as good as the food

@michaellebu4312 Год назад

Love the video As always and I'm definitely going to try this method. Also I wanted to suggest that maybe you can start adding some Bloopers to the end of each video. Everyone Loves to laugh 😂😂. Smoke on Sir... If I could afford it I would definitely subscribe to your Patreon. Maybe one day.

@tommyvtexantrogden2682 Год назад

try it with Prime - i can totally see how it can help Choice - it would be interesting to see if Prime grade makes a difference

@spongebobbies Год назад

Love this episode, here’s an idea … do the same verses but, add a third competitor… a 35 day frozen brisket! Basically…. Is freezing a brisket a good or bad thing !?

@bbqkat 11 месяцев назад

I’m late on this, but if you didn’t Hutchins BBQ is Frisco & McKinney does wet age on their briskets

@Doug-gp2qw 11 месяцев назад

I don't think I'll intentionally do this, but its good to know that if I don't get a chance to cook it sooner it will still be good.

@uberdump Год назад

It’s great to see you’ve added some Chaz and Dave music to your videos.

@bobboyoop1141 Год назад

Just got a "Seinfeld" flashback, Frank Costanza cooking the expired beef in Korea lol!

@Incubyss Год назад

Chris which double burner did you go with for the Chud Table - Aventco?

@rsg9190 Год назад

Another thought cold chain is critical I’m done bye😂

@Zaral7 Год назад

Running that wagyu tallow through your hair is really paying off!

@pyrotech7210 Год назад

🤣🤣🤣🤣

@dwaynehagle7445 Год назад

Interesting Try !

@jonah327 Год назад

Hey Jeremy. Nice video. Question. Where did the video go you made showing the best way to smoke a brisket on a pellet smoker? I can’t find it anywhere. Did you take it out?

@RottingYoda Год назад

I remember wet aging some massive dino ribs (jacob's ladder). While cooking and my friends were pulling up to the house they came in and said, "I think there is an open sewer near by". Then I opened up the smoker and they said, "it smells like a cadaver". I never wet aged again.

@whitetiger6868 Год назад

Now Walmart will be tagging their not sold brisket as "Wet Aged"

@theabyss281 Год назад

Imagine being this child trying seemingly endless amounts of brisket always 😭

@Michael-D-or-MD Год назад

I've done this on several occasions, usually 30 days after sell by date (no matter on when it is purchased).. This is mostly because of procrastination and then i say. OK i gotta cook it or throw it out. I've never had a problem.

@albertdalton9644 Год назад

I put a brisket in the freezer for 5 months, then I cooked it. I call it ice aged.

@wheelch0ck 10 месяцев назад

I'm iterested in that warmer. Did I read the brand correctly as "Vevor?" And where can one get it? I would be worried about the 40 day old brisket. My fridge likes to grow new and exciting things. 🤣 But if it's vacuum sealed, I'll try it. And I think Emma stole the show!

@BillHimmel 2 месяца назад

Great to see a "wet-aged" vid! The dry-aged "Snobs" get all the attention, so any change is welcomed!

@shaggyirl Год назад

I don’t have a vacuum seal thing but I think I might invest in one and do the 40 day wet aging thing

@kerbytorres4077 Год назад

i just wet age mine in the cyrovac packaging it comes in from the grocery store

@1983mojo1 Год назад

Will ya show us your grillzebo?

@mikewarren2324 Год назад

Dude, that bamboo behind you is giving me anxiety. First time homebuyer that I was didn't know how evil that stuff is...now I know.

@dennis1954 Год назад

Not all bamboo spreads uncontrollable. I planted some non-evasive clumping bamboo instead of the running type that needs a plastic barrier buried to keep it contained. I put mine in 5 years ago and it has spread 4-6 inches at most. That bamboo stand behind him looks pretty full. Probably the running type. He’s screwed if it the “evil stuff.”

@PerthLuxury Год назад

Please try Nandos Peri Peri Salt as a rub on some smoked pork ribs. Apologies if you can't order the Peri peri salt online or if you can't buy it in supermarkets. It's a shame that Nandos doesn't exist outside of DC or Maryland for you guys.