The Juiciest Brisket Ever (ft. Guga Foods)

the last time google and i made a brisket it broke the internet with over 30 million views that's right and it was the best vitamin i've ever tasted i'm not gonna lie it was but then googa asked me a question do you think we can get a juicier nick juicing like no other naturally we had to get to work damn right we wanted to make it a little bit flashier this time so we got ourselves some 24 karat gold today we'll be making the juiciest 24 karat gold covered brisket which i believe is gonna cost a lot of money i do know one guy that puts a lot of gold on his food ah salt bae nah man oh after we prep our brisket here we're gonna head to salt bay's restaurant in miami i guess my will to do a little bit of market research let's get started on the breakfast now google is the master of meat so that's why i'm gonna watch and learn as you practice this brisket here we got a wagyu brisket marbling score nine it is perfection and we don't want to take too much but we do want to remove this external fat because it already has a lot of intramuscular fat let's get that done right now we start by trimming the point right here i'm taking all of the external fat as you can see there's no need for it there's plenty inside so the other one will just take it all out but if we're going for the juiciest brisket ever how exactly are we going to achieve that we got to cook it perfectly if we read the right temperature at the right time this thing will squirt everywhere did i just say that so now i'm moving into the flat this one i just want to leave a little bit but not too much the point is the failure part but the flat on the flat we want to leave a little bit of the fat over the tongue twister and at the same time as i'm doing this i'm really trying to make a nice shape no sharp edges you're looking for a nice rounded brush exactly that way it will cook perfect the sharp edges will burn exactly we don't want anything but we spent a lot of money on this brisket and if you think we're gonna throw this away you are out of your mind this is perfect for burgers beef tallow many other things never throw your trimmings away nothing go to waste while google trimmed the rest of the brisket i walked around in awe looking at all of his different live view freezers this guy has more wagyu than even most cows now we flip it and she's done when seasoning such a high quality brisket like this we gotta keep it simple season her with salt and pepper that's it oh this is a pepper now to the smoker we got we're smoking at 300 degrees fahrenheit for four hours then we're gonna wrap it up and smoke it for another eight it's time to take the brisket out for the first go around google is gonna burn his hands oh my god that was good yeah good well done minnie look at the juice that's already coming out of this side of the brisket look at that that's good the brisket looks like a person at this point we have to wrap up the brisket why are we doing that so that we can tenderize it and cook it all the way through so it's protecting the brisket from all the rest of the juices flowing out as it finishes cooking exactly we don't want it to dry out we wrap it up like a little baby the tighter the better [Music] yep it looks like a giant baked potato it does right lotus baked potato then back to the smoker for four more hours listen google i know you don't like them any more than i do but i think it's time we head to salt base for some research that's good so we are on route to salt bay with my beautiful chauffeur google i'm not happy about going to south bay i'm doing this for you because it's not my thing why not you know here's the thing if we're being honest right now we're going heavily out of our way to go to salt based restaurants but google's one of the first people i've met who has the same passion against salt bae that i seem to that's right so we got the gold on the steak i'll tell you one thing it's absolutely pointless would you agree with that absolutely it's just for show we're gonna do it better anyway manny we've been here before we're doing it again we need research research research and development many if you look around not surprisingly it is dead empty for the third time in a row google i don't know how they make a profit here i know right now and just to show you once again i'm sending manny around to get shots of the entire restaurant it might be pretty but that doesn't matter if there's no one in it that was a big roast so what we're doing is we're making a giant gold covered brisket at home and we came here for what marker research right right i'm gonna be honest though we both have beef with salt really yes just don't want to lie about that why you level b for like oh no not that kind of beef no i'm talking about just like it's it's why is it you know no you tell me why i mean manny and i have been to the restaurants twice and we have a fun time every time it's just him that we don't like we want to get the recommendations the room i pretty much at least from what i've experienced has all the flavor of the tomahawk but so you recommend the ribcage i do that's kind of the house i can't lie to you is it it is you're just saying that because i'm playing that's right i would not say it any other way hey thank you me appreciate it there are four of us sitting right here the gold covered rib cafe for it is 1750 that's just for one nick when i saw that price i almost had a heart attack no joke so that would make our brisket here by weight and by quality of meat what over ten thousand dollars maybe twelve thousand fifteen grand maybe you're being conservative oh wow is it on fire oh good nick round two oh i mean there's some tables on the top oh wow i gotta stand thought it was bigger [Music] one interesting thing i did notice is that the gold is really pretty on there and it holds on there when it's not touched so when it's once you're touching it yeah yeah it's going on you got to be careful on our brisket that's right it's not that difficult just listen short rib is my favorite piece of meat i'm going to be extremely judging this one right here don't mess this one up please don't do it oh he's going to pull off the bone there you go good sign oh you didn't even have thermo gloves on huh all right let's give it a try short rib it's not looking promising wow honestly yes it's nice and tender it's not hard to get something tender it's almost like boiling basically it's just seasoned with salt nothing else there's no crust there's no smoke flavor i know i'm trashing salt bake quite a bit but the restaurant the servers are very nice but short rib is my jam i do not enjoy that tastes like so me and google aren't big fans of this place you seem to like it i don't know why listen i am a huge fan of this place your boy over here loves food and he loves not working so yes the burger is fantastic the service is fantastic the food's good i'm playing devil's advocate here but i mean i'm sorry excuse me sir not for me we took it out of the smoker and it's been resting for two hours and it's time to unwrap all the juices are already pouring out of this thing google this is gonna be a juicy one oh ho look at it take a snake oh my look at the juice there's more juice than beets how's that bark okay before we put our brisket on the cutting board we need to pour out all that juice don't worry we're gonna save that for later it just keeps going it never ends now we lay it on that cutting board it's literally falling apart on my hand i can't begin to describe the smell in this room right now at this point it's time to show up salt bit and that means gold leaf and lots of it we are going to cover this entire brisket in gold leaf and wish us luck because this is gonna take a while [Music] and the final piece of gold leaf is on our brisket this is the moment we're all waiting for oh my god it's lifetime nice time do it push that down let that thing juice oh my goo oh lord google look at this thing google juicy brisket baby it looks like sulfate that's hey google i think the people deserve something how about some sexy brisket b-roll let's do it [Music] oh my god nick you scored on me [Music] all right everyone first second i want you to take a look at this table do you sing to the max this doesn't look like we made a brisket it looks like something else happened i agree if only all of you watching could be in this room right now smelling what we are smelling heaven i think it's time for a bite i can't wait can we take a bite please please first of all just look how juicy that is google after a full day of waiting i think we deserve it we deserve it cheers [Applause] i have probably eaten cows in my lifetime multiple cows to myself this is one of the top two or three bites of meat i have ever ever had in my life 100 agree for real for you 100 agree can we also agree that the gold does absolutely nothing the gold does nothing yes get them [Music] to all of you watching this man here is the meat master i'm tossing his channel in the link in the description below and if you want to learn more about meat or anything else go smack that subscribe button for in the meantime i hope you guys enjoyed this video and if you're not subscribed make sure you subscribe and we literally just made a brisket squirt for you so you better smack that like button happy cooking and we'll see you guys on the next one [Music] [Applause]

Channel: Nick DiGiovanni

Views: 4,399,030

Keywords: guga foods juicy brisket, juiciest brisket, brisket guga foods, juiciest brisket ever, juiciest brisket meme, juiciest brisket recipe, guga foods brisket, Nick DiGiovanni, Cooking, Food, Chef, Recipe, Gordon Ramsay, Kitchen, ASMR, MasterChef, Osmo Salt, Salt Bae, Learn To Cook, Knife Drop, Cookbook, Kid-Friendly, Kid’s Recipes, Kid’s Cooking

Id: kXko_nMbhVE

Length: 9min 7sec (547 seconds)

Published: Sat Mar 05 2022