Thanks Hello fresh for sponsoring this video. So I'm right now in Nashville, Tennessee and I came here to do research and if there's
anybody that knows something about Nashville Hot fried chicken it's my good friend Oscar. So
let's go! Okay so I'm here with my brother Oscar. Nashville hot fried chicken, I want to do
Nashville hot fried brisket. -Well first of all you're crazy man. Well we all already know
that. -Yeah exactly. What would you advice? -Yeah. It has to be already tender. -Yeah, yeah, yeah,
yeah yeah. -And then just fry it. -Sumergirlo Completamente. On the chili oil. -All the way? -All the way and then take it out
and add more spices. -Oh my God you want me to die. -You have to find a way to make it like the classic
Nashville hot chicken. -Yeah. -But not super spicy. -Right. -That's your job. That's my ha ha. -Yeah. -So now
I have to make it happen. You think it's gonna turn out good? -It's gonna be good. -We'll find out.
-Cheers man. -Cheers we'll find out right now. Let's do it! And this is the star of today's show, it is a
beautiful 25 pounds wagyu brisket. I've cooked this type of brisket before and I've done the regular
method, and that turned out fantastic. I mean take a look at this waterfall of juice. And making
Nashville hot fried brisket should be incredible. But the first thing we gotta do is to trim it.
You see here's the deal with this wonderful piece of meat, it has a lot of intramuscular fat
but it also has a good amount of external fat and the amount that we must trim is ridiculous.
I mean i'm talking about we're gonna shave off quite a bit, but once I was done with all of the
trimming this is what it looks like. Now the next thing to do is to get it seasoned and for that I'm
going to be using a binder, and yellow mustard has always proven to me that it's a great choice. Now
you don't want to overdo it we're not trying to season it with mustard we're just trying to create
a very thin layer so that our seasoning can stick, so I did rub both sides. For the seasoning
the most important part is the salt. Now you gotta remember this is a huge piece of meat, it is
extremely important to season it well. Now once I was done with the salt I went ahead and covered
with black pepper and garlic powder and I made sure to do the same exact thing and season
it well. As you can see once i was done every single edge of this brisket is perfectly seasoned
because the next step is to go ahead and throw it in the smoker. So I set my smoker at 250 degrees
fahrenheit and threw it in there for five hours. That will give me the smoky flavor I want and
render a good amount of fat. Talking about fat this is all of the trimmings I have left and there's
no way I'm gonna let this go to waste because we're gonna transform this into beef tallow and to
create beef tallow is super easy there are several ways let me show you. Most people like to do it
directly on the stove, this is not my preferred method, it's just way too hard to manage the heat.
You gotta keep that heat really, really low and if you're not careful you can easily burn your
tallow, but if you have patience it can be done. My preferred method is just to stick it in the
oven at 250 degrees fahrenheit. Once you are done you are left with beautiful clear beef tallow
take a look. Now that's what i'm talking about! And we're going to be using this to deep fry
our brisket. I'm going to be treating this exactly like Nashville hot fried chicken. And one
of the things I always like to do is to create a buttermilk mixture, for that it's super easy, a
good amount of buttermilk and Louisiana hot sauce. A good amount to be specific the whole bottle, it
just creates a wonderful flavor and at least for chicken buttermilk makes it more tender. I have
no idea what's gonna happen with the brisket but we're gonna be finding out real shortly. One
other important thing to do is to season the flour and for that I only used all-purpose flour
and good amount of salt. Just mix everything well and that's done. Now the next most important
item is this, it's the spicy and seasoning that we need to make our seasoned oil, and for that I
first started with a good amount of black pepper, followed by garlic powder and a ridiculous amount
of brown sugar. Then I added a little bit of smoked paprika because this was the end, yes a ridiculous
amount of cayenne pepper, that's where the heat comes from. Now once everything was combined take
a look. That is the secret of Nashville hot fried chicken. And as always exact amount and ingredients
always on the description down below for you. As the only thing left to do is to add the oil into
it, that you're going to be seeing real shortly after we smoke the brisket. Talking about that
after 5 hours take a look. As you can clearly see this thing is not fully cooked yet. Even though
it has a nice smoky flavor it's time to get it tender, to do that the first thing I did was to
wrap the whole thing in butcher's paper, once that was done I followed it up with aluminum foil. Now
it's important to make this real tight as we want the brisket to steam in itself. For that I just
threw it in the oven for an additional five hours as once the time was up and it was tender I opened
it up and take a look at this. Now that is a fully cooked brisket. I couldn't help myself so I had
to take a piece out, and as I did take a look at how juicy this thing is. Because now the only thing
left to do is to make this a Nashville hot fried brisket. So now I say it is enough talking and
it is time to make this happen. So let's do it! [rock music] Before moving forward I want to thank
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this video but now it's time to get right back to it. All right everybody here we have our beautiful
brisket. What do you guys think huh? -I can smell it from here and it smells heavenly, I cannot wait to
try this brisket. -It looks kind of like almost like uh you know a muder scene right. -I was about
to say that it smells like it's going to be a good video. -This one smells amazing everybody I must say
be prepared to make a huge mess in your house when you're deep frying this thing all right. One of the
things I did to keep it safe is that I turned the stove completely off, then I deep fried the brisket.
Safety number one priority. Okay enough talking. Are you guys ready to try it? -I am super excited. -Let's
go. -I'm really excited too, but at the same time a little nervous because there's nothing else to
eat so if it's if it isn't a home run. -Yeah I know right it's gonna be. -This is our dinner. -Go ahead
and grab it I'll tell you one thing all of this red stuff that you said it's gonna be a little
spicy, all right, because this is Nashville hot fried brisket. Instead of chicken I made a brisket,
that's what this is. Oh you're going for the bread too, that's not a bad idea. -Wait, that's genius!
-Yeah go for the bread as well. -It is tender my bro. I must say there's some videos that you get
super excited about, this is one of them everybody. I can't wait! Are you guys ready? -I don't think this
can be bad. -There's no way. -Are you ready? -I guess we're about to find out. -We're gonna
find out right now. -Cheers everybody! Cheers everybody! -Wow! -It's a success! Just in case
you are wondering, huge success! -Oh my God! -Nailed it! This is good
man! -It's hot though! It is super hot. -Hey. -It's a little spicy everybody. -A little?
-Mm-hmm I could do anything I would try the the bomb. -Leo I'm starting to sweat. -Oh my God dude
I'm gonna need some water Jesus. -Give me a pound. -After I tried the bomb bro everything
that I eat that's spicy is not that spicy. -You tried the bomb bro? -The bomb is no joke bro. -The
bomb is a bomb! -This is this is mudering me right now. This is tough. -Dude. -I don't know
if I wanted another piece, I don't know if I can handle it. It's hot! -But it's a nice hot or a bad hot? -It's it's a
nice hot, it's spicy but I can feel like a little bit of sweetness as well. -Yes it has a little bit of brown
sugar too. -I don't want to get the audience wrong like this is an absolutely delicious brisket.
-It's it's spicy everybody. I't meaty, it's tender it's super juicy, it's just hot. -It got that kick, it
really does. But I think it's it's enjoyable. It's not the hot where it's like you're just
sweating and in pain and your tongue is on fire and the bomb sucks. It's not like that, it's
it's more like yeah it's got some spices to it but it also has the sweetness. -It's so
delicious. -It's so tender and this is so fat, is this wagyu? -It is a wagyu brisket yes, and
most importantly you get a very nice little crust of the flour everybody that fried up. The crunch
is not that like strong it's just a little crunchiness. -Crunch on the top. -Yes, when you're taking a bite
you're just feeling that little crust you know what I mean. Because the sauce has a little bit
of spiciness it actually cuts out the fattiness. You know what I'm saying? -Okay. -So it cuts out a little
bit of the fat it's not too much. -It makes it feel less fatty. -Right. Here's what i must say if you
don't want it too hot just don't put too much cayenne everybody. You saw the amount of cayenne I
put in there, I was extremely generous Leo. -This is no joke. -Hey it gotta be hot, I tell you one thing,
it has to be hot that's why it's called Nashville hot fried brisket. Okay with the bread
you ready? -Has this ever been done before? -No it is the first time everybody. -This is the first
time it's never been done with a brisket? -Yeah. -I must say before we try the final piece right here,
highly recommend it. You recommend? -Oh I do. -Oh yeah. -All right with the bread.
Wonder bread. Cheers everybody. Cheers! -With the bread is so good. -I love it. -That
bread did soak up that spiciness like I said. -Yeah. -But it also soaked up that flavor so it just
adds a whole nother textural element to the dish and it's so perfect. -I don't need to say anything
he said it all. -This guy Leo came with his A game. His palette came to play. - I highly recommend. You?
-Highly, highly recommend.-I can't I'm not going to say top five because I didn't make the list in
my head like he did. I'm gonna say top ten to give myself a little bit of wiggle room. -There you go.
-But this is definitely up there. -This is up there. Anyway guys these are the results.
I hope you guys enjoyed this video if you did enjoy it, make sure to 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.
-Damn bro you killed this one bro. You killed this kidding -Oh my God. -This is a good one! Yeah. -Wohoo!
first time ive heard of the guy and im on yt prob 4 hours a day