Parmesan Crusted BRISKET Experiment, It blew my mind!

thanks richard legends for sponsoring this video i've made some incredible barbecue briskets in my life including this one right here take a look this is a japanese wagyu a5 brisket it was and still is one of the best briskets i've ever eaten in my life i've also dry aged one and was rewarded with some incredible brisket the flavor is something i can never forget and today's cook was suggested by you my subscribers and i am so grateful for your suggestions because without you this would have never happened this is the parmesan crusted brisket experiment so let's do it and everything starts off with this beautiful food packer brisket they call it full packer because it comes with both muscles we got the point and the flat one of the biggest mistakes i see most people make is that they wash their brisket once it's open please never do that you're just removing a little bit of the back juices from it and even yours you're getting your sink contaminated so always just try to use paper towel that is good enough trust me because once you're done cleaning it up you should be ready to be butchered as you can see some of the edges are brown that is actually a little bit of cooked brisket you see whenever they're vacuum packing it they use hot water and that's what happened right there now one of the most important things whenever you butcher in a brisket is to make sure that you have a sharp knife that is crucial always sharpen your knives i like to start with the point which is this part right here it is the fattiest part of the brisket and because it has a lot of internal fat i like to remove all of the external fat and as you can clearly see sometimes you get briskets like this it's missing a good amount of fat on top right here but that's no problem at all because we gotta take most of it out anyway because again the point already has a good amount of fat you see the brown meat right here like i said before that's cooked meat so make sure you take it out once i was happy at the top i started working on the bottom and as i flipped it you can see that we got a nice slash right there and also these external fat right here they will render with the heat so you can remove it if you like or just leave it on however this other big piece of fat right here will not render so make sure you remove it i recommend going nice and slow so that you don't take too much out because once i was done removing that part this is what my brisket looked like as you can see the fat on the top of the point has been completely removed however the flat which is the leanest part of the brisket i try to leave a good amount because the next thing to do is to go ahead and get this thing seasoned and we are not just using salt and pepper we're gonna make a brisket rub i started with a good amount of black pepper followed by garlic powder onion powder and smoked paprika mix it well and combine everything together because your rub is done and i want you to notice one thing i did not add any salt because i like to control the salt amount that is being poured on my meat and if you are using regular rubs you gotta add more and more rub to get it perfectly salted removing the salt aspect out of the rub is the way to go because as you can see i seasoned this thing perfectly with salt then i went ahead and threw in the rub i did the same exact thing with the other side as well and noticed that i did not add any binder because this brisket will already have plenty of flavor trust me once i was done with all of the seasoning this is what it looks like it is perfectly seasoned and ready to be smoked talking about that to ensure that it's gonna be cooked to perfection i'm gonna be using my wireless thermometer i'm looking for my smoker to be at 250 degrees fahrenheit i'll be letting it smoke until i hit an internal temperature of 165 degrees fahrenheit that usually takes about four to five hours because now we got a lot of other things to prepare starting with some duck fat and this is incredible but the big question is is it gonna be good with brisket well we're gonna find out real shortly because i'm not only going to be wrapping the brisket with it i'm also going to be basting and for the wrapping is pretty straightforward i just threw a good amount of duck fat right onto it made sure that the butcher's paper was completely wet as you can see i added to both pieces of papers now that should give an extra layer of flavor talking about flavor let's go outside and take the duck fat with us because instead of spritzing it with beef stock i basted it with duck fat at the same time i was trying to be as gentle as possible so that i did not disturb the bark because once i reached the internal temperature of 165 degrees fahrenheit it was time to take it out and this was what i was left with now that is looking real good that gold mahogany color is a sign that we got a nice smoke ring on the brisket and most importantly i wish you could smell it it smells like brisket heaven but hey we are not even close to being done as this thing is not fully cooked yet the next thing to do is to go ahead and remove the thermometer and as you can see this thing is running with juice then it was time to wrap up the whole thing with duck fat butcher's paper making it as tight as possible was my goal and i definitely needed both papers now i'm going to be using something that is called the boat method and that is to use both butchers paper and also aluminum foil however the aluminum foil is just to cover the bottom and the edges this will help you get your brisket nice and tender talking about that the next step is to go ahead and throw it back in the smoker now i'm no longer looking for time i just want it nice and tender when i poke with a thermometer and as it's finishing cooking it was perfect because it allows us time to go ahead and make the parmesan crust i first started by grating a good amount of provolone cheese the next cheese is this parmigiano-reggiano try to use the real thing everybody it is better i'm also not gonna be adding it right now because right now we gotta make a cheese paste and i first started with a grated provolone followed by a little bit of heavy cream then i added sour cream and a good amount of grated garlic yes use a micro grater it does a much better job to finish it off i added louisiana hot sauce mix it well and bring all of this paste together as now the only thing left to do is to go ahead and finish the brisket and for that there is no more explanation needed so now i say it is enough talking and it is time to finish up this beautiful parmesan crusted brisket so let's do it [Music] do [Music] [Music] before moving forward and try out this incredible brisket i want to thank the amazing sponsor of today's video ray shadow legends red has a whole world of amazing looking champions all from their own unique faction and those factions have a lot of lore use my link down below to download raid to your mobile phone or pc here's a quick dive into the first faction you meet the bannerlords the bannerlords are basically medieval knights with a massive kingdom in the west of talaria they are arrogant and believe themselves to be a sight of good but the orcs ogre skinwalkers and lizardmens would disagree the lands from the bannerlords were taken from the non-humans by force and kept through centuries with the help of sacred order now with the bannerlords weakened by war of their king it is time to write an ancient wrong by whatever means necessary you see these are two of my favorite bannerlord champions wrestling and ursula the morning she means business something i really like about this game is the ability to be part of clans and this month rates just release a ton of amazing new clans features and improvements there are brand new quests for you and your clan members to work on together new benefits for every claim member for just being on a clan and even a brand new clan shop that gives you access to some incredible powerful items this month also got new champions to collect from fragments in the doom tower and a load of events and competitions to take part in if you want to get a huge or head start with raid all you have to do is hit the link in the description or scan my qr code and you'll get an epic hero chanuro 200 silvers 1 xp boost one energy refuel and one asian shark so that you can summon an awesome champion as soon as you get in game all this tragedy will be waiting for you here rewards will be available only the next 30 days and only for new players click the link on the description and i'll see you there thank you ray charlenges for sponsoring this video but now let's get right back to it all right everybody here we have our beautiful brisket what do you think angel it's a brisket pizza exactly i must say it does not look like traditional barbecue because it's not as you can see i still got a nice smoke ring it's nice and juicy but at the same time i put a parmesan crust on it i'm salivating everybody i gotta be honest my mouth is just salivating this is exciting whenever you do a brisket i know it's not an experiment unless there's two briskets it's not exciting this is supposed to this is it this is our dinner right here if it's not good we're gonna be in huge trouble right now i'm gonna be real bad angel there's nothing else this is it no side dishes no nothing i really hope it's good because i'm pretty hungry i know right i'm starving okay so we got a bunch of stuff we got the lean we got the fatty we got the extra extra fatty over here i said we go for the good part bro i'm too star i'm starving this is the point and it is my favorite part the fattiest part of the brisket basically the best everybody that's all i can say about that enough talking are you ready i can't i'm excited you gotta go inside look at this piece right here oh look at that little bit of a little bit of cheese a nice smoke ring okay enough i can't wait everybody i'm excited cheers everybody [Music] you got fire you discovered fire bro that is amazing i'm telling you right now i'm so used to the regular traditional brisket that we always have which is fantastic by the way don't get me wrong but that pla what do you think angel look at you it's amazing when you do something and you have something in your head and you think it's going to work great and it works fantastic oh my god hold on i'm going to text leo i'm going to tell him to come over here i'm going to come get some text to everybody texting my mom to everybody come over here guys let me tell you something you still taste the barbecue brisket and there's a crust it doesn't overpower but it changes the flavor quite a bit it's like how can i describe this to you guys absolutely delicious but as soon as you take a bite you feel the crust and then you feel the barbecue brisket that is how good it is what do you think angel huh that's not fair wow that's amazing okay i'm i'm pretty excited now one more the smell is incredible let me get some more let's say you get more and here's the moat get as much as you want how can you describe i need you to describe it oh you took another bite that's it it'll stop hold on hold on i gotta take another biter man [Music] okay that's crazy good so the smoke green is probably as perfect as you could get a smoke ring yeah it's nice and smoky it's not overpowering but it's not that crazy smokiness that's like oh my god now i i feel it when i breathe how smoky that was right it's a nice amount of smokiness if smokiness is a word yeah like what you're thinking yeah i understand what you're coming from like a mild nice smoke dude what is what is this mixture here there's a lot of stuff bro i even i even put a little bit of duck fat in there i'll tell you one thing this is gourmet going on what's going on here you're putting all these things that's good that's good yeah it's a little bit fancy because um i wanted to try the duck fat it gives a such a wonderful flavor to the brisket everybody there's i mean the fat apparently is pretty good huh i know right everything that we do with duck fat turns out fantastic i wasn't on that video oh you were messing them but it seems like it works you know the fairy part was delicious but now we gotta try the lean because usually the lean is not that great and well let me just rephrase that it's not as great as the fatty obviously but hopefully this will do something let's see the lean part let me get a little bit more a little extra let's see if it's as good as the fatty cheers everybody oh that adds something extra to the brisket man it's like caramelized sugar almost oh it's so good that is so good i don't know how to describe it very well because sometimes when i get a little bit over excited i can't explain it but it adds a wonderful flavor to the brisket everybody i highly highly recommend you giving this one a try i'm telling you right now you will thank me later i promise you i actually prefer that really i can't believe that's the first time you actually prefer the leaner versus the fanny part of the brisket i actually prefer it it's such a nice combination i think it doesn't feel as lean you get what i'm saying yeah yeah it's because of the cheese all there melted down and everything it feels like it's still very fatty yeah the flavor at least and then everything comes together a little bit more perfectly i don't know i understand where you're coming from bro at least for me i love the fattiest part of the brisket which is the point it is definitely definitely my favorite part this is an amazing brisket there's not makes sense i know right it doesn't it and it looks weird i know some of you are going to say google it looks kind of weird it doesn't matter do you think this looks weird bro [Laughter] bro i'm not used to putting a crust like this on a brisket yeah i'm just used to a nice look weird yeah it looks like it's got cheese on top but there's not any cheese there's a little few things you got to watch the video i put so many things that i don't even remember what i put everybody i was just slopping at everything to see if it's going to come out i know exactly what it is i read the title you did what is it i didn't read the title unfortunately we don't see the title like you yeah we don't know what the title is we don't know what the title is until it's time anyway guys these are the results i hope you 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 we'll see you guys on the next one and this is the reason why i love to experiment hold on yes that's what i'm talking about see you guys soon take care everybody bye

Channel: Guga Foods

Views: 1,145,182

Keywords: brisket, bbq, cheap, how to cook brisket, best brisket, cooking, grilling, parmesan brisket, choice brisket, cheap brisket

Id: m590bnMVEWI

Length: 14min 15sec (855 seconds)

Published: Wed Aug 04 2021