This is a 40 pounds Japanese Wagyu A5 brisket.
It is one of those things that even if you have the money to buy it it is almost impossible to
find, and as you can see it is huge. It does not even fit my cutting board. To give you a better
perspective of the monstrosity of this thing check this out. Is it heavy? -No, no, no this large
piece of meat is actually quite light. That's what you thought I was gonna say? It's heavy bro! This
thing weighs more than me. I can feel like when I hold it that it feels like almost like it's
melting. -It's melting already? What else?-Yeah the fat I guess is melting. Uh is cold and it's heavy. -As you can see i was not kidding about the size. To say that i was nervous opening this up is an
understatement. With a prestige cut of meat like this opening it up even gives me goosebumps, and
trust me I have cooked quite a few briskets in my life, and most of them came out fantastic. To say
that I like a juicy brisket is an understatement and after cooking so many of them I went to the
next level which is to dry age one. As I did that the results were incredible and most importantly
an explosion of juice. But now going back to our Japanese Wagyu A5 brisket once I was done
removing the packaging this is what it looks like. As you can see we need a good amount of trimming and as I started doing so I was extremely careful not to cut the meat, and to my luck my very first sliced I got a little bit of it, but as I moved out then the fat started showing. But if you are
thinking that I'm going to be throwing this away you are out of your mind. Take a look at this
marbling. If you are unfamiliar with a brisket this is not normal and because this piece of meat
is so well marbled I would say that it's fair to say to remove all of the external fat. So I went
ahead and started trimming until I got to meat and that was a lot of trimming. I've gotten
many Wagyus previously but nothing like this. Not only does the fat start melting with the
touch of your hand there is a huge amount. It took me almost one hour to do the trimming
of this brisket that's because I wanted to take my time and do it properly. When I flipped it
to the other side I was rewarded with this. It is a part of the ribeye. As you can clearly see
it's where the rib bones were at. So I'm gonna take this as a bonus. And as I previously mentioned
the fat never stops so I took my time and went nice and slow to make sure everything was done properly. Once I was done trimming the external fat this is what it looks like. That right there is a perfectly trimmed Japanese Wagyu A5 brisket. If you are wondering how much fat I was left with when I was done check it out; three full trays. That is a lot! I would say 40% of that brisket was completely trimmed out, however if you think I'm gonna throw this away you are out of your mind. Now going back to our brisket I can clearly see that some pieces are very very small, at the same time it does not have an aerodynamic shape and if you know American bbq you want that to happen. As the smoke flows
through the meat you want it to be nice and smooth, if not some parts would just get burned. So I went
ahead and started trimming to give it a nice shape and saving the pieces that was cut out. And the
marbling on them is just insane! This will be great for shabu shabu and if you want to see that video make sure you put it in the comments down below. As I continue to trim this brisket to give it a nice
shape once I was done, check it out. Now that is a perfectly trimmed brisket. The part that is not
that thick is called the flat and the other one is called a point. Usually the point has a lot more
fat than the flat however since this is a Japanese Wagyu A5 brisket there is fat everywhere. I don't
even think it matters where the flat starts or it ends. If this is the first brisket video you've
ever seen trust me, this is not normal. Talking about that the next thing to do is to season this
humongous piece of meat. And if you have seen my channel for a while you know that the best way
to season a big piece of meat like this is to dry brine. That's just a fancy word to say put salt on
it and let it rest in your refrigerator overnight. What that does is that it allows the salt to
penetrate nicely and deeply even to the meat seasoning everything, and if there's one thing
we need for this piece of meat is patience, we want to cook it to perfection. So after adding salt to all of the sides and the edges the next thing to do was to put it in a cooling rack and
let it rest in my refrigerator overnight. The very next day I opened it up put it on my cutting board and as you can see the salt did its job. The salt is completely gone that's because it's nice
and deeply into the meat. At the same time if you take a look at the fat it did not penetrate that
is something that I've learned previously salt does not penetrate fat. Now the only thing left
to do before cooking it is to throw in a good amount of black pepper. And just like the salt I
like to make sure that I cover the whole thing if you don't enjoy pepper just leave it out but if
you get a brisket like this i urge you not to put anything else. The only thing it needs is salt and pepper. Now here's how this cook is gonna go down; I'm gonna be using my wireless thermometer so that I can keep an eye on the temperature and the first part of the cook is all about color.
I'll be smoking at 275 degrees fahrenheit once I've reached the color that I like I'll be
wrapping it up in aluminum foil to finish up the cook. Then I'll only know when it's done when I poke on it and it feels like butter. Once that has happened I will let it rest for two hours
and then it's time to slice it. So now I say it is enough talking and it is time to cook
this wonderful piece of meat. So let's do it! All right everybody here we have our
beautiful brisket. Are you ready Angel? Huh? You saw that glistening he was right there next to me everybody. This is like the super bowl of all briskets. -This is this is the finals.
-Yeah honestly once in a life opportunity all right. After this all other briskets...-Caca.
-Yeah. This is the God of briskets right here. -Basically what it is. Obviously we have the lean part and we have the fatty part the lean part has so much fat in it it's crazy. -"The lean part". -Let's go with the lean part. Look how thick I cut this brisket. -Your catchphrase? -Let's do it let's do it! -Let's do it! -Cheers everybody! -Cheers. Oh my god! -Wow! Thank you that's all i can say. I have
to say thank you to the brisket. How do you put this in words? You don't need teeth
for this. You can just swallow it whole it is extremely tender. The flavor is amazing.
-The piece I put in my mouth, -yes -I was breaking it with my tongue. -Exactly. -I was literally
poking my tongue through the little like cracks you know the muscle fibers. -Exactly
if something happened to your teeth and you lost all of them everybody and you're ready
to eat something. -The only thing you can eat bro, sorry. -Honestly everybody this is a tremendous
privilege. We are very grateful that we are able to give this a try and experience something like
this with you. I am, I am in disbelief that's all i can say. How would you how do you describe it? -Dude you've made some really good brisket before. -Yeah nothing compared to this. -How hard did you really try on this one? -No, not really. Not that hard right? It's not fair bro this isn't fair. -And
the other ones I've tried you guys seen it I try to dry aged, I try to do everything nothing will ever come close. I even went to Franklin's BBQ, I'm sorry Franklin listen you want to amaze
your customer give them this you will see what will happen to your restaurant. This is
amazing and we only tried the dry part huh. -Dry? -Yeah exactly right. -What dry? -Yeah what dry. You already finished that entire slice. -Yeah I'm not gonna lie it was really good. -Okay let's go for the
juicy part. -Oh and it's still dripping. -Yes of course and it's it look how hot it is. It's smoking
hot and I did rest it for more than two hours. That's insane. I mean, I mean, I mean, I mean, I mean, I mean, I mean, I mean, I'm sounding stupid. It's too good. Enough I want to try this are you ready Angel? -Cheers! -I don't have words everybody, cheers. I can't, I there's no way in the world that I can
describe to you how this tastes. You don't want to swallow. I can see you keep chewing it. Look at that
you're like no don't go in don't go in stay back. -This is it. -Yeah i think this is it. -Yeah we don't
go higher up. -No this is it, this is it. -I was in my head as soon as I bit that I was like that's it this is the best you're gonna get. -Listen, which one do you like better, the flat or the point? The fatty
part or the the lean part? -Both -It doesn't matter. That's how good it is. -Cut any part of this and give
it to me and I'm eating. -Even the fat by itself as you guys can see right here in the middle,
we did get a nice smoke ring. -The more I eat wagyu the more I'm realizing that the actual
wagyu fat it does have a different feeling. -Oh yeah that's a fact. -No, no, no but I'm saying
like after you eat it like after it's all said and done like I don't have anything left in
my mouth. -Yeah. -But it leaves like a coating I want to say, like a like a buttery coating in
your mouth. -To the older generation like me guys this is phenomenal to the younger generation
this is fire, beyond fire. What else Angel? What else? -This got gas! This got fire. -It's got
everything that you guys can think about it is a once-in-a-life opportunity that's all
i have to say about that . -I want to take this brisket on a date, I want to take it slow,
I want to go dancing. -Yes! -I want, I want to bring flowers to her and her mom. -Yes exactly.
that's right Kayla's going to be jealous. I highly recommend if you ever have a chance to
give this a try it is something that you will never forget in your life. The best piece of meat
I've ever had as a barbecue. Nothing will beat this. Cook a picanha as a barbecue as an American style barbecue it will not be as good as this. -This is the peak. -This is phenomenal. -This is the tip of
the mountain look if you got playstation you're gonna understand what i'm about to say if you
don't if you're an xbox person or a pc I'm sorry -I don't know what that means but okay. -We just
platinum this bro. -Anyway guys these are the results. I hope you guys enjoyed this video,
if you do enjoy it make sure you 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. My brother Emilio thank you for allowing us the opportunity to try something that we have a very gratitude for. Is that even a word? I'm like stumbling in words you
know. -I think it's time to take Emilio on a date. -Guys if you do not have a meat dealer
go get yourself one. Emilio I'm gonna buy you a Modelo I know you like that, -There you go. -Or no which one is it that he likes? Yea he likes Modelo. -I'm gonna buy you a Modelo. -Anyway guys thank you so much for watching and we'll see you on the next one. Take care! Bye, bye.
Buys Wagyu, but not butcher paper!
I gotta say, the experience is not worth the price of admission here. You’re paying $1400-1500 for a 32lb packer. That’s at least $50-60/portion or more once you consider the amount of trimming that needs to be done. That’s just as much as a whole Costco packer...for 2-3 slices.
Then, there’s the taste. Don’t get me wrong, Japanese A5 Wagyu is in its own class. But, the type of cook here renders out most of what separates this from Prime cuts. What you end up tasting is a exceptionally rich cut of beef and it fills you up rather quickly. But, after a few bites, the richness becomes a bit much and it all starts tasting like a normal brisket.
At that point, the savings of a $60 Costco packer outweighs the couple of exquisite bites you get at first taste.
I will say that leftovers were just as good as day one and survived reheating much better than a normal brisket.
smoke at 275 wuhhh?
So let’s dooo eeet. Lol love guga
Anyone know the true cost of that? I saw on the company website they sell a piccanah for 900, so I'm guessing 1200+ I'm just wondering the actual incase I hit the lotto lol
1K + WOW! I guess I will stay with the old Costco packer. I could for 1k but a whole new smoker.
Mans said fuck pepper lol
I feel like he did it a disservice by not seasoning the outside a bit more and then wrapping (in my opinion) early. BBQ is all about the bark!