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🛠️
LifestyleTranscript
00:00$50 vs. $300 vs. $1,000 brisket.
00:03The $50 is a regular USDA choice grade brisket, seasoned with salt and pepper, then onto the
00:09smoker for 12 hours until that bark was barkened.
00:12Now this might be the cheapest, but there's a reason the choice briskets are the king
00:16of backyard barbecue.
00:17Next is the $300 Australian Wagyu brisket.
00:20Significantly more marbling with a more deep red color, and the fat was starting to render
00:25at room temp.
00:26Treated it the exact same way, and half a day later, the bark looked even better than
00:30the first.
00:31Even more juicy, and an almost sweet richness and flavor that you only get from Wagyu.
00:37But this one is a whole different level.
00:39At $1,000, the Wagyu A5 brisket marbling is out of control, and deserves special treatment.
00:45Pulled at 130F internal, and into a bag to sous vide for 72 hours at 133F, with the goal
00:51of getting it rendered and tender, while still medium rare.
00:55Then, sliced it up into burnt ends to caramelize.
00:57It had the chew of a medium rare steak, and insanely juicy, but questionable if any piece
01:03of meat deserves that price tag.