Thanks Rise of Kingdoms for sponsoring this video. This is the best brisket I ever had in my life, it
is something that I will never forget. I'm telling you right now it is brisket heaven, everything you
ever wanted from a brisket this one has it and that's because it is a Japanese Wagyu A5 brisket,
however it is almost impossible to get. As soon as I finished my last cook I immediately ordered
another one. And that has been a while and my meat dealer still does not have available, but I still
crave this wonderful flavor. With that said I had an insane idea, you see when I got that Japanese
Wagyu A5 brisket it looked like this. Yes it is bigger than my cutting board, it's even larger than
my nephew. So like every brisket after opening it up the first thing you gotta do is to trim it. And
I've never trimmed so much fat in a brisket like this one, it was insane. And as you can see once
i was done with the trimming this was what i was left with. Remember what I started with? Yeah that's
a lot of trimming because take a look at this. Three full trays of Japanese Wagyu a5 brisket
fat and as you might already have guessed it I turned this into beef tallow or even a better name
the butter of the gods. This is so delicious that it is impossible for me to describe. It's so crazy
good that instead of using butter I started using this on bread. And my friends it is one of the best
things you can put on bread, I'm telling you. So my thought was I need that Japanese Wagyu A5 brisket
flavor one more time, and I am not gonna wait for my meat dealer to have one available because once
you taste this there's no going back. So I'm gonna go ahead and do the unthinkable and inject a
cheap brisket to see if I can make it amazing. Talking about that this is the one I chose for
today's cook. It is a choice grade brisket aka the cheapest one you can buy. And as you can see she
is not that pretty. Not only does it need a good trimming you can see a little bit of oxidation
on the fat. And it even has a cut right here in the middle. Oh man this one is in bad shape! If that
wagyu fat makes this brisket amazing we are on to something. So I went ahead and started all of the
trimming. As always the best practice is to have a good sharp knife. I want to town like there's no
tomorrow removing all of the fat from the point and trying to leave a quarter inch of fat in the
flat. If you are unfamiliar with these terms the flat is the leanest part and the point is the
complete opposite. And as you can see this is how I normally trim all of my briskets now it's still
missing something and we're talking about the fat. Now I know what you're thinking Guga I don't
have a Japanese Wagyu A5 fat available, you can also use this wagyu beef tallow. And believe
it or not it is much cheaper than you think and you can always get it online. So to be fair
to you guys I'm going to be using a 50/50 mix a little bit of the render fat from the Japanese
Wagyu A5 brisket and some of this. To inject it I'm gonna be using the syringe. It makes the job a lot
easier and no big deal. I just remove the cap from the top and inserted all of the fat in there.
Now the big question is always how much to use? I have no idea but what I can tell you is how much
I use and it was over a pound. The next thing to do is to go ahead and move on to the fun part. And as
you start injecting the meat will lift up. Another thing I notice is that as i'm injecting it it
comes out from different angles of the brisket that is a great thing because it's completely
filling the whole thing with it. When I first started this experiment I did not have a lot
of hopes but now my excitement level is through the roof and I cannot wait to find out how this is
gonna taste. As you can see once I was done this is what it looks like. Yes a complete mess! I injected
every single inch of this brisket and man this better be real good. But now that we got it fully
injected the next thing to do is to go ahead and season it. So the beef tallow that was left on top I
just rub it around so that I can get a nice binder. As always I try to keep it super simple with the
seasoning and that's because I want to taste the beef. So I went with a little bit of salt, followed
by freshly ground black pepper and garlic powder. And as always I made sure to season it well. This
is a big chunk of meat and it needs to be seasoned properly. And if this brisket is anything like
the Japanese Wagyu A51, man we are in for a treat! And as you saw it we have quite a bit of fat in
there so I have the perfect side dish to cut out a little bit of the fat. And we are talking about
this country style coleslaw. I believe it's gonna be perfect to go along with that brisket and to
make it it's super simple and here's how. I first started by chopping up some cabbage. My goal was to
chop it as thin as possible but at the same time keep some crunch. That takes no time at all and it
actually makes this meal a little bit healthier, that's always a plus on my book. Then I move right
into the sauce. For that i threw in a little bit of mayo, followed by apple cider vinegar, a little
bit of white sugar and finished it off with black pepper. Now there's left to do is to mix it well
because your dressing is done. As you can see the dressing turned out perfect, so I went ahead put
it on the coleslaw and mixed everything together, plate it up on a nice dish, added a little bit
of parsley for looks and my cole slaw was done. The sweetness and acidity from this coleslaw
will be perfect to break up the fattiness of that brisket. Talking about that the only thing
left to do is to go ahead and cook it and here's how it's going to go down. I'm first going to be
throwing it in my smoker at 275 degrees fahrenheit until I have a beautiful bark, once that's done
I'll be preparing my butcher's paper with also a lot of wagyu fat. Yes for this cook the more
fat the better. Then I'll be wrapping the whole thing with it. To finish it off I'm going to be
using something that it's called the boat method and that is to use aluminum foil underneath the
butcher's paper. The cook will only be over when it's extremely soft and rested for one hour.
But now that you know how everything is going to go down I say it is enough talking and it is
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here we have our beautiful brisket Maumau. -The Guga that's a good looking brisket but it looked
like some parts went missing. -What do you mean? -It looked like it was a huge brisket. -But
we got a lot of people in the house Maumau. -Man those people are hungry man, let me tell you!
But to be a hundred percent fair all right here's the deal everybody, I haven't tried it and you
haven't tried it. -No -Some other family members tried it. I'm not gonna tell you what their face
were like but they look they look very interesting. Obviously we got the fatty part we got the lean
part. Which one would you like to try first? -Let's start with your favorite part. -The fatty. -That's
right that's right Maumauzhin let's go with this one right here because nothing is better than the
fatty. -Oh my God look at that! -I know it's a little bit extra juicy everybody. I will apologize we
are in the middle of a hurricane coming right now so you guys could probably hear a lot of wind
so yeah it's a little crazy welcome to Florida. Nothing I can do, mother nature's mother nature. No Maumau?
-It feels nice outside that's all i can say. -I know it feels not hot and sticky today. Okay
I want to know what do you think about this brisket and most importantly what you think
yeah? -All right. -And to cut out the acidity we got a little coleslaw here. Okay enough talking
everybody you ready for this. Cheers everybody! -Wow. -Oh man. -A little different flavor
over here. -Yes I want. Do you like it? Do you like it? -I like it, I like it a lot. -Oh man that's
delicious. What do you think Maumauzhin? What kind of what do you think about this brisket? I want
to know. -I'm thinking that this is a wagyu brisket from the amount of fat that this thing is leaking
in the flavor man. -It tastes amazing. If you are wondering how does it taste like. -So smoky! -I know
right. -Wow! -But it's a nice clean smoke. -Yeah yeah yeah. -Not a dirty smoke like a heavy smoke on your face.
You know what I mean? -No no it's just a little hint on top of it. -A little subtle. Even though the smoke ring is
humongous it's a nice subtle smoke. -But it's nice. -Tastes like a Wagyu brisket to you? -Tastes like
a Wagyu brisket to me you can't convince me otherwise. -It's a choice brisket Maumau. -Shut up!
-Yes! -Why are you lying to me? No way that this is choice. -Look at that, look at. -Look at the amount
of juice on this table. -I'm telling you I am as surprised as you. Everybody this works like a charm.
Maumau it is a choice brisket, a very lean choice brisket, all of this amount of fat was 100 injected
with Wagyu fat. So yes, I did inject it quite a bit. If you are wondering to be specifically it
was a little bit more than a pound and a half of fat, so i did not play around everybody, it was
quite a bit. The fatty part is absolutely delicious, melts in your mouth, wonderful flavor like you said.
I'm ready for the lean. -Hold on though. -Um you want to try the coleslaw? You know what that's not a bad
idea that's uh how do you call that. -Cleanse my palate. -Correct let's cleanse your palate Maumau
with a wonderful coleslaw. Cheers everybody! -So nice. -So refreshing, delicious, a hint
of vinegary absolutely delicious try out this coleslaw you will not regret it. Okay
enough I'm ready to try the brisket Maumau the lean brisket. -Hold on' -Maumau is enjoying
that coleslaw. -I love the crunchiness. -It smells phenomenal everybody not like a
regular briske. Are you ready for this? -I didn't even smell the other one. I smelled and my mouth just started
like water fall. -All right cheers everybody! -Wow! -Oh man! The flat is just
as good as the point man. -You, you, you. You are not allowed to do
brisket anywhere any other way except for this. -I think that's one of those meats I can
eat every single day. You know what I mean? Brisket is amazing everybody. First of all it's
affordable and most importantly you don't have to buy a prime brisket anymore now you can just buy a
choice and make it a Wagyu brisket like Maumau said. -I just got a little bit of the smoked fat. Oh man!
-The smoke fat is crazy. That's why I like to leave a quarter inch of fat right there. I hope you guys
can see it through the camera the bark is perfect it's golden brown not too dark that bark. Oh!
I'm just gonna suck on the smoke on the fat it's that good. -Well apparently these are the
results everybody. 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. Thank you so
much for watching and we'll see you guys on the next one. Take care everybody bye-bye. -I forgot that
we were doing a video for a second, I was about to I was about to curse something
good here. -Maumau, no cursing allowed. Did you enjoy this one? -Oh my God yes. -See you
guys on the next one take care everybody, bye.
