Thank you Raid Shadow Legends
for sponsoring this video. Listen to this, Guga I love your channel I
watched every single one of your videos. I would like for you to do an experiment for me. What
happens if you cooked a brisket in the microwave? Is it gonna be terrible and completely unedible or
is it something that can be done? Can you show us? Some things should not be tried.
You don't need to try everything, you don't need to try it, I'm telling you there's
no need for it. Since you have a lot of experiments I have one here for you. What about if you
microwave a full brisket. Yes this is a challenge Are you good enough? What do you mean if I'm good
enough? There's nothing to be good about putting anything in the microwave. You just put it in the
microwave set it and forget it and leave. That's all you do! And of course it's gonna turn out...
Sometimes these comments drive me crazy everybody. I love brisket but I'm a college student and I
only have a microwave available to me, nothing else. Is it possible to cook a brisket on it? Would
love for you to give it a try so I don't have to. How, how do I say no to that? How am I'm
gonna say no I'm not going to give that a try and forget about that that's a terrible idea. Which
that's exactly what my heart is telling me to tell this guy, but at the same time how am I going to
say something that I have never done seen every no one else do it give an advice that I
have not experienced? Sometimes you might be surprised with what you get. Is this going
to be the case? I have no idea at the same time guys you asked for it, I am not going to let you
down. Here it is the microwave brisket experiment! And everything starts off with this beautiful
brisket. It is a 12 pounds beast and as you can see it's a full packer, that's because it
includes both muscles the flat and the point. If you are unfamiliar with that this part right
here is the point and the skinnier one is the flat. The point is everybody's favorite because it has the
most amount of fat, so for that reason I like to take all of the external fat out. However the flat
since it's a lot leaner I like to leave a quarter inch. Once I was done with the trimming this is
what it looks like. As you can see the point I removed all of the external fat, and the flat just
like I mentioned. Now in order to give this brisket a chance of becoming good after it's cooked in the
microwave we gotta do something that is called dry brine. This is a phenomenal way to cook any type
of meat, especially large cuts like this really benefit from this method, and by the way I know
it sounds fancy and all that saying dry brine but trust me all you have to do is put salt on it and
let it rest on your refrigerator overnight. There's absolutely nothing fancy about it. The most crucial
part is to ensure that you season everything well because if this brisket is missing seasoning
and it's cooked on the microwave oh forget it there's no chance. So as always regardless of where
you're cooking it make sure you season it well. But now that that has been achieved the only thing
left to do is to let it rest in my refrigerator overnight. Once the time was up I took it out of
the refrigerator and this is what it looks like. The dark color is a sign that the salt penetrated
nicely and deeply into the meat that is exactly what we're looking for. The great thing about this
method is that the salt not only seasoned the meat but it also kind of tenderizes a little bit. If
there's one thing I like on my brisket it's also pepper, I don't like too much or too little this
amount right here is good enough for me. Now that I got my brisket fully seasoned the only thing left
to do is to cook it, and for that i need a special container because we're going to be putting this
in the microwave, and I was able to find one that was large enough. The most important thing I was
looking for is to make sure that it was microwave safe especially because we're going to be cooking
it for a long time, and as you can see this one is not only microwave safe but it's also bpa-free,
that is crucial. And putting it inside of the container oh boy it was a tight squeeze but
hey after fighting with it for a little bit it actually fit. Since this is an experiment i have no
idea for how long I should put it in the microwave. So I started by setting my microwave on high and
putting it for 15 minutes once that time was done I took it out and check what we got. It's starting
to get cooked but by no means are we even close. I can clearly see that there's a lot of pieces
that is still completely raw and most importantly this does not look appetizing at all. So into the
microwave we went one more time for 30 minutes. Once that time was up this is what came out. I mean
I don't know about you but I'm getting a little bit surprised. The fat is getting golden brown, it
looks like it's generating a bark, I mean what's going on over here. I did not expect these results
and trust me this is not ready yet so I went ahead and did what I normally do with every brisket.
I wanted to give it a good chance so I started basting it a little bit. Using its own juice
I went to town. The next thing to do is to put it in there for the final minutes and as I
remove from the microwave these are the results. Take a look at this! Let me remind you that
this was done in a microwave for exactly 49 minutes. It even has a nice golden brown
color and a little bit of bark. Come on! This is starting to get a little bit ridiculous. As I
check the internal temperature look what I got. Man and it is leaking juice. I said you
know what I'm gonna call it, this is it. The only thing left to do was to put it on my
cutting board and present to you the results. So now I say it is enough talking and it is time
for you to experience this with me. So let's do it! Before moving forward I want to thank today's
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there, but now let's get right back to the video. All right everybody here we have our insane
brisket. Is that juicy or what? -That thing is it's overflowing it's got like a little
moat going on. -Look at my face everybody, look at my face. -Look I don't care what you
did to this, but look. -It looks juicy. -You cannot tell me this doesn't look like a juicy
meat. -It is a very juicy brisket I am um um um. -Bro! -My my words right here
right that's all I like I can say. It's an experiment by the way, as you can see
we have no smoke ring I apologize for that. -Look, look. -Yes they can see it Angel trust me they saw
how juicy it is they can see that trust me. So here's the deal I want to know your most crucial
honest opinion on this one and if you to go how if you need to go as harsh as possible go harsh as
possible because I am at the same time... -It's that there's no comparison? -No this is it, this is it. This is it!
Anyway I'm probably sounding very stupid and you guys understand the reason why. Anyway, I want
to know your honest opinion. Obviously we got the point and we got the flat which is the flat
is the driest part as you can see. -We are going in? -Yes. Is it tender? That is the question let's do this. Yeah,
it does not pass the tender test uh to pass the tender test by the way it's supposed to bend all
the way. And I cut it kind of thin just in case. -But i didn't do it anyway. -I just licked
my finger and my finger tastes good. I'm sorry. -I feel like, I feel like just talking
crap about it just because of the reactions that you're doing. -Oh my god this is terrible. -I'm
gonna stay real though I'm gonna stay real. -Listen all right here's the deal all right, this
is what I'm gonna say, if there's one thing that is important to me is authenticity. If it's
good we're going to tell you if it's good if it's crap we're going to tell you
if it's crap. Are you ready Angel? Cheers! -Tastes like a brisket. It doesn't taste bad. Tastes pretty good, it is a little
chewy. -It's chewy, but it's edible! I mean. -If I buy this at a restaurant... -Yeah? -It
tastes like a restaurant like. -It tastes like a restaurant please I'm about to cry right
now. All my barbecue friends please, please hold back, hold back. -If I buy this at a restaurant
it's something I expect from a restaurant. -It is not tender whatsoever, there's no way. -Look
okay -There's no way you can you can oh well maybe well. -It's not terrible, the tenderness is not
terrible I want to try. -Look at you going for seconds oh lord. -When you put the juices on it maybe it's
a little more. -Mmm let's let's you see this? -Uh-huh -You know what this is right? Okay -The rest
of the juices -Exactly all the juices. -Wasn't even all on this. -Now let's do this,
let's do this Angel, dump it in there. Oh! -Dude like that? -Yeah like that go like that.
-The whole thing? -The whole thing dump it in. -I don't know. -All right let's go let's try like that
you tell me. You ready? Cheers buddy! -Cheers. It went from okay this is all right this is okay and it's a
little more juicy. Let's try the the fatty part. -Okay let's try this one here and stop. I am
uh out of words it even seems like we have a bark everybody. How does it seem like we
have a bark? That's not humanly possible. -It does look like it. -Oh my god I'm about to cry. I can't believe this
happened okay enough cheers everybody. -Cheers. -All right that's chewier. -Yeah. -That is
chewier. -It is thicker though. -Mm-hmm mm-hmm and it's chewy, chewy, chewy. If we chop this
up and you put it in a taco it'll be amazing. -Yeah. The thing is you know what the
problem is? The last brisket we ate -Yeah it was the Japanese wagyu A5 Angel -It was a
Japanese wagyu A5. -Yes! -It was literally top tier. -Yes. -That's literally you're not never gonna get
nothing better than that. -Yeah but if I when I tell you that I'm I'm gonna tell you right now you
know what I did with this? -Tell me what happened bro. -I cooked this brisket exactly to the T
49 minutes. -That's pretty efficient! -I know! You know why? -I can see why it's not tender though. -You see
this container, what is this? This is a container that I put on the microwave and I put it in
there for 49 minutes and that's one came out. -For real bro? -For real bro! You put this on the microwave! -Oh I want to curse so much more bro. -We do
experiments that no one else think about and you asked you saw it in the beginning of the video
I can't even speak I am out words. You saw it, you asked for it and my initial thought is you're
absolutely it's it's crazy, but the authenticity to let you guys know exactly what this
result is. We got to tell you the truth everybody and uh if you make tacos out of this brisket it's
gonna be a good taco all right especially if you put sauces. You save the juices and like one of
the comment and say I forgot his name right now you know he lives in a dorm and all he has
available is a microwave. If that's the case and you put it in there and you're craving some
brisket meat I'm telling you you're gonna get this kind of results. I don't know if it's because
of my microwave how my microwave is if you put on those little door microwaves you might not have
the same result or you might even have the same result you just got to do it for longer. I don't
know. But you saw my microwave, that's the results. I don't recommend you doing this if you're trying
to get the best results out of your brisket not at all all right. You smoke it it's
gonna be a hundred times better. If you put it in the oven with aluminum foil it will
be better because it will be a lot more tender and you will have a much better result. -In 49
minutes? -No way. That's gonna take probably at least three to four hours, at least three to four hours.
We hate microwave everybody I think microwave is good for one thing all right microwave is
wonderful to melt butter that's all it's good for, and heat up milk, yes. -Chocolate milk. -Yes that's what
microwave was made for, not even listen not even popcorn inside of the microwave I like it
that much all right, I'd rather do it on the pan. -That's actually a fact. -Guys anyway I know it
sounds crazy, I hope you guys enjoyed this video, I hope you learned something new. I learned something
new. I always say it and today I actually eat my words never judge something until you try it. This
is the truth of that uh the results uh are in. You tell me, I would love to know your comment down below
what you think of it. Again, I don't recommend it all right but if you are in a crunch this is all
you have make sure you save the juices as you can see Angel is enjoying this quite a bit. And
you better believe I'm gonna make a taco right now it's gonna be my juice taco. -Yeah you, you
know me me and my microwave brisket! -That's right! -Just eatin' you know. -Anyway guys these are the results
I hope you guys enjoyed this video, if you do enjoy make sure give it a thumbs up. If you're not a
subscriber be sure to subscribe for future videos. Remember if you are interested in anything I use
everything is always in the description down below. Thank you so much for watching and we'll
see you guys on the next one. Make sure you put it on the comments down below what
other crazy experiment you wanted me to make that sounds absolutely ridiculous that uh I'll do
it for you. See you guys on the next one everybody. Take care bye-bye. -This is a problem this might
change the world. -This is the problem that it's actually edible. -It's it this might
change the world of brisket making.
This is a war crime.
I stopped watching him. Learned a fuck-ton on the sous vide side, but the aging/nutella/msg/donkey jizz coating experiments jumped the shark and I quit .
I actually feel sorry for Guga. Clearly there is something wrong on, a very deep and foundational level, in his soul to allow him to birth such an abomination.
I just can't.
I love guga. I don’t usually watch his goofy experimentation videos. I also don’t mind his sponsors because I know he’s just getting the bag. Still my favorite food youtuber. I really relate because he usually uses a kettle and all I have is a kettle and an electric smoker
Thank you Raid Shadows. Brought to you by Raid Shadows. Concession consideration by Raid Shadows. End Credits by Raid Shadows.
This is actually sorta a thing already. I have a Jewish cookbook today basically says set the microwave at 50% and cook for two hours. It makes a more traditional brisket instead of the Texas style smoked brisket, but it is still quite good.
Psst Weber, here’s a whole new range of bbq products to make. The microwave line
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