Brisket
it is always the star of every backyard bbq and for good reason. I mean take a
look at this! I'll tell you one thing it is almost
impossible to beat a smoked brisket. But if you are looking for something
different like me you should try dry aging yet I'll tell you one thing I
can still taste those juices. That is what I like
to call the niagara fall of brisket. Boy was it juicy! But today we're gonna
be doing something completely different that I've never seen before.
I'm gonna be deep frying a full pecker brisket in wagyu fat.
Yes you heard it, and hopefully by the end of this video we'll find out how
good it actually is. This is the deep fried brisket
experiment. So let's do it! And everything starts off with the oil,
but as you already know this is not any regular oil. It does require a little
bit of work but it's worth it, because this is where it came from. It is
japanese a5 wagyu fat. Whenever you buy a whole ribeye loin
like this and you cut out the fat you have to reserve that for some special
occasions. And if you are one of those persons that
throw your fat away no, no, no never throw it away because there's always
amazing things you can do with it. But if you choose to not buy a whole japanese
wagyu a5 roast you can actually just buy the fat.
And of course if you are deep frying a whole pecker brisket you would have to
buy many japanese wagyu a5 roasts. I'll tell
you one thing my pockets are not that deep, that will be extremely expensive. So being able to buy japanese wagyu A5 fat
is the key and that's all thanks to my meat dealer, he always hooks me up.
Now the wonderful thing about japanese wagyu A5 fat is that it melts with the
touch of your hand. Now one of the things I decided to do was actually to flavor
this oil and for that I chose rosemary and garlic
which are my two favorite things with beef. So after throwing them into the pan
I finished it up with even more japanese wagyu A5 fat.
Hopefully that will infuse some incredible flavors into our
brisket. Now the next thing to do is to put it in the oven at 200 degrees
fahrenheit for two hours, this should melt that wagyu fat nice and
slow. The last thing we need is to burn it.
At the same time as it is melting it's also infusing flavors of the thyme and
garlic. I mean take a look at it I cannot wait
to deep fry this brisket in this oil. And once the time was up this is what I
was left with. But now the only thing left to do is to
strain it because by the time you are done you are left with the most
incredible wagyu fat oil you've ever seen in your life.
If you think bacon is flavorful you have no
idea what this is and I cannot wait to deep fry my brisket in it.
Talking about that here we have the star of the show, it is a 14 pounds
USDA premium grade full pecker brisket. That is a big hunk chunk of meat, and the
first thing we need to do is to trim it. As you can see whenever they're vacuum
packing it they use hot water. That's why this discoloration happens.
At the same time there's a lot of unwanted fat that must go. Now usually
for a smoked brisket I like to leave quite a bit of fat but since I'm deep
frying it in a very flavorful fat I don't think that's necessary, so I will be
removing almost all of it. Now as you know this is an
experiment I have no idea if it's going to work out well or if it's just going
to be a disaster. But at the same time I don't know about you I much rather
Japanese Wagyu A5 fat than this one. And if there's one thing that I've
learned from my experiments is that fat does not allow anything to
penetrate. And I mean take a look at this flat right here. What is that? It is less
than half an inches thick so as you already know this has to go if
not it's just gonna burn off. But once I was done with the trimming this is what
it looks like. As you can see the flat I left a quarter
inch of fat. But now that we have fully trimmed the only thing left to do is to
season it. And here's my thought, if I just season
it right now and put it in a deep fryer all of the seasoning is just gonna go
bye-bye, it will not have enough time to
penetrate nicely and deeply into the meat. But for that I have the perfect
solution which is to dry brine. And if you have been watching my channel
for a while you know that iIm a big fan of this method.
If you are unfamiliar with it it's just basically a fancy word to say put
salt on it and then put it in your refrigerator overnight. Now the cool
thing is that what this does is that it allows the salt to penetrate nicely and
deeply into the meat. And one of the things that you must remember whenever
you're seasoning a brisket is that it is a big piece of meat so make sure you
season all sides including the edges. But now as you can see I got it fully
seasoned the only thing left to do is to put it on my refrigerator so that it can
dry brine overnight. As that was happening it was
awesome because it allowed me to make an awesome side dish.
And this one is not only easy to make it is absolutely delicious,
and i'll tell you one thing it is perfect for a deep fried brisket. And
here's how to make it. I first started by cooking a little bit
of bacon, right at half point I threw in some white onions.
Let everything cook for about two minutes, once that's done throw in some
yellow sweet corn. For the seasoning I threw in a little bit of salt, followed
by freshly ground black pepper, a little bit of chili flakes and to finish it off
a good amount of heavy cream. As always remember exact amount and
ingredients always on the description down below for you. Now you want to mix
it well and let it simmer for three minutes, right after add some
mozzarella cheese followed by a little bit of cheddar.
Then you want to mix everything well. As you can see this is the consistency
you're looking for, it is not watery at the same time it is
not dry. Now the only thing left to do is to add a little bit more of mozzarella
cheese followed by cheddar, put it inside of your oven on
broil and let it cook into your desired color.
For me it took no more than three minutes. Now to finish it off I just like
to throw in a little bit of chives right on top because by that time your cream
of corn is done. That my friends is as easy as it
gets and I'll tell you one thing it is super tasty. But now going back to our
brisket after 24 hours this is what it looks like.
As you can see the red deep color is a sign that the salt penetrated nicely and
deeply into the meat. It's perfect because it ensures me
that nothing will fall off from the oil. But now that we have our brisket ready
the only thing left to do is to cook it. And for that i'm going to be doing it in
two separate stages, the first one my wagyu fat will be at 250 degrees
fahrenheit. I'll be cooking it in there in this container right here.
as you can see it will fit perfectly inside to ensure that it's not going to
be sitting down the bottom of the pan i'll be using a little bit of chopsticks
to raise the brisket. And my thought is that the oil will be able to circulate
all the way around. Once I reach an internal temperature of 190 degrees
fahrenheit on the brisket I'll be taking it off,
and as you know when beef cooks it will shrink. To finish it off with a wonderful
crust I'll be using a completely different container, this is the one I'll
be using, and for that i'm gonna be raising my
wagyu fat to 400 degrees fahrenheit. It will be nice quick and fast and
hopefully by doing that it will develop an amazing crust.
But now that you know how everything is gonna go down I say it is enough talking
and it is time to deep fry some briskets. So let's do it! All right everybody here we have our
beautiful brisket. What do you think Maumau? -That's a brisket? -That's a brisket.
-That's a funny looking brisket. -Funny looking brisket I know.
-Oh my God look at those juices. -There's a lot of juices in there.
That's one of the things that I did everybody I didn't show really on the
video as soon as I sliced it open I put it
back on the foil remember you got to let it rest.
Every time you cook a brisket you let it rest for a little bit and when you let
it rest, more juices come out and you reserve
those juices. Don't even think about throwing it away
after you slice it you put it back and then you put the
juices back. Are you ready Maumau? -That's going to be good! I can't tell
already that's going to be amazing. -I got something here as well a little cream
corn Maumau, with your nemesis. Huh? -Cheese.-I know yeah. All right which
one you want to try first? We're going to go here here? -Uh let's
start with that one. -You want to start with a side dish Maumau? Seriously. -Yeah. -Wow! -We lay the foundation and then we'll be able to tell. -Try that then let me know how it
tastes. You go for it you don't even need to
wait for me, go for it. -Cheers everybody. -Oh my God. -Come on now. Wow
Do you have ham and bacon in here? -No only bacon.
There's plenty of bacon there. -Wow! -Honestly this one can be a dish by
itself. You know what I mean? Instead of being a
side dish and a full entry. That's amazing. Like that Maumau?
-That's amazing. It's amazing! -That's a winner everybody.
Enough with the side dish I am excited for this.
-We're done with it. -Let's open this up be careful there there's quite a bit of
juices. -Yep. -All right I'm gonna go right here
this side here that's a little bit of the point
and also the oh my God the point and also the flat. Now you
might see some difference on this brisket
right here. -Oh it smells very beefy. -I't doesn't smell yea it's definitely not smoked. -Are you ready Maumau? I'm excited to
find out how it tastes everybody I can't help myself.
The smile is from edge to edge on the face over here. -I'm anxious.
-All right cheers everybody! Oh so tender. -Oh my God. - Super tender.
-Super tender but so different. -Yeah it is different.
-I like it. -You like Maumau? -I like it. -Oh ma! You're going in for more
juices. You like that juice Maumau? -Oh yeah! -Wow guys
this worked like a charm. Maumau... -What did you do here? -You are not gonna believe it.
This is a hundred percent deep fried brisket,
deep fried. -What? -Yes -Did you just deep fry it because it's cooked all the
way through. -I know no no it's a special deep fry you know how you deep fried
potatoes so you first deep fry it very slowly,
then you deep fry it hard to give a nice crust like this.
Check it out everybody. I mean come on huh is that tender enough
for you. I know you're gonna ask me that's tender look at that. That you
can't get that if you just deep fry it directly
you gotta deep fry it in two stages. Look at Maumau.
I can't believe it worked Maumau. It worked. -It's amazing! -I need another slice already. -You need a...
you finished one slice already? -Already finished. -Maumau going to town
everybody. -This is good guys this is real good.
Completely different from any brisket you ever had. It tastes like a brisket.
-Yeah. -Because that's what it is, but then there's that crust from the deep frying.
-Yeah. -Very different from the regular barbecue and smoking and
any other thing that you tried. It's just so well done. So, so well done. -Maumau is in heaven everybody. This is my very first time
deep frying a brisket but I promise you it will not be the last. If you want to
do something different with your brisket definitely give it a try to deep frying
everybody. Do not be afraid. Please do it very carefully find the
right pans because that is pretty much all you have
to look for if you find the right pans you will be good. I want to give a big
thank you to Ryan from Camp Chef for providing the pans for me and
obviously my brother Emilio for this amazing meat.
Thank you! 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 on
the description down below. Thank you so much for watching and I'll
see you guys on the next one take everybody.
Bye-bye.
