Hey everybody welcome back for another
episode here at T-Roy cooks I appreciate you joining me once again.
Folks today we’re going to do an American Wagyu beef brisket for you.
Yes that’s right, Wagyu. This is going to be the most
succulent and tender and juicy brisket that you’ve ever seen on video y’all
check this one out. All right folks let’s check this out.
Oh and this is just some stuff that came with it. You need to check this out if
you get some beef from Lobel’s. Read this. This tells you how to bloom their
steaks and whatnot. It’s got some suggestions on how to cook their stuff. A little thing for how done the meat will be. Anyway, this what we’ve got. Lobel’s
always ship fresh so they put everything in a styrofoam container,
basically an ice-chest. Get you some gel packs in here. There’s two on top of this and I see there’s two… three…
there’s four more down on the bottom and again this is fresh so they
put these gel packs to keep it cold. But this is what we’re cooking with today folks. Lobel’s of New York, American Wagyu beef. Look at that nice marbling on there. Oh my gosh, that’s gonna be some fine
succulent brisket, I’m gonna tell you. [Slapping sound] All right so let me get this put in the fridge
until this weekend. We’ll meet you back here when we’re about ready to throw some rub on it. See you shortly. I’ve got 1/3 cup of salt, third cup of
pepper, and a tablespoon of cayenne pepper. That’s what’s going on this
brisket. Y’all check it out and… all you need to do really
you don’t go super heavy …and make sure you stir this up. You know? Just kind of sprinkle it on there really good. Go around the sides like this and we’re going to do this.
We’re going to do the other side …and again you don’t go really super heavy.
That’s probably about good right there. Like that. All right and you don’t
wanna rub it in. Just kind of pat it on there.
We’re gonna do the other side. We’ll meet you right back here when we’re
fixing to throw it on the grill. All right everybody we’re fixing to get this
going on my Yoder Wichita. Woo! Got it at 225 Fahrenheit on this end down here about 250 on this end. I’m going to throw it fat side up on this end over here and you want this big point end
to be towards the fire. Okay? This is where all that heats coming. This is a nice thick part of the brisket
so it can absorb all that heat and I’m also going to throw a water pan in here and we’ll sit it right over here next to the fire box and that’s going to
introduce some moisture into here and keep this from…from drying out and I’m also going to spritz it starting at about about three or four hours in. We’re gonna let her cook and we’ll check in here probably in about four to six hours. It’s midnight right now so I’m gonna be up all night. It’s going to be fantastic.
We’ll check back with you here in a little bit when we start spritzing it. [Sizzling sound] This is what she’s looking like about six hours in. 6:30 a.m. right now. Nice color. Getting a little bit of bark over here on the burnt ends. She’s starting to loosen up a little bit. Yeah, it’s gonna be a fine brisket. Hey everybody. Let’s check this out. I think this is done and I’m just going to probe
it here too. I’m not really checking for temp just for tenderness and I want you
to take a look at that that is going through like butter. Oh man, that is ready to come off folks and just so you know I did actually probe it at 2:01 it was like 198. I checked it earlier, 199. But, yes it’s ready to come off and I don’t want to
mess up the bark so I’m gonna try to grab it from beneath. Oh man, I hope it doesn’t fall apart on me here. Oh I think we’re good.
Here’s your jingle folks. Nice flat over here. Nice point.
Yeah that’s definitely done. Hey everybody we’re fixing to cut this brisket up. Just want to let you know I’ve got Tom from Tom’s Test Kitchen joining me over here. He’s gonna do some sampling of this
Wagyu brisket with me.>>Tom: It smells awesome.
>>T-Roy: Yes, let’s cut into it. Let’s check this out.
Let’s see what kind of… Oh man it cuts so so good. Cut your nice quarter-inch thick
pieces over here on the flat. I’ll try to slowly work my way around here. I mean just seriously folks,
seriously, check that out.>>Karen: Seriously let me have a bite.
I swear it takes too long. I want to eat it.>>Tom: I don’t blame you Karen.
>>Karen: Mm…it’s so good.>>T-Roy: Is it pretty good?
>>Karen: Mm..hmm.>>T-Roy: All right. So we’re gonna keep slicing over here.
Okay? Now what you want to do with the point though This is what I want to show you.
See it’s kind of jiggling around here I’m gonna cut it back here
just beyond where you get the burnt ends over here
and I’ll cut it right in half. Okay? [Laughter] and then rotate it 90 degrees. Okay?>>Tom: Wow, that’s jiggly.>>T-Roy: Slice it down the middle. Okay? and this is the best part of
the cow right here.>>Tom: Oh hell yeah!>>T-Roy: The best part of the brisket. Look at that. So this is your flat down here and this is that nice ribeye texture, the point.>>Karen: Mmm
>>T-Roy: Yeah, I know right? Okay and these we want to slice
a little bit thicker like 3/8 inch or so.>>Karen: Look at all the juice pouring out.>>T-Roy: I know this is still really really hot and you got that nice thick bark on here
so it is gonna be a little tough to cut through that bark. But folks isn’t that
gorgeous? Whoa, that’s really hot folks! It’s been resting for a couple hours too. All right so we’re gonna make some cuts right here. Cut that off. All right and then what you do is cut this like so. Okay and then you cut you some burnt
ends. All right just little cubes.>>Karen: …and then you eat it! [Laughter]>>T-Roy: That is smoking hot folks. Goodness!>>Karen: Mmm…that is delicious!>>Tom: You need some kind of rubber gloves.
>>T-Roy: Yeah, I know you do. So that’s a burnt end right there.
That’s a burnt end folks. There you go. All right everybody we’re
gonna taste this.>>T-Roy: Cheers
>>Tom: Cheers>>T-Roy: I’ve got a burnt end and he’s got
the lean portion.>>Tom: Mmm>>T-Roy: That’s some kind of fine. What do you think?>>Karen: It’s melt in your mouth goodness.>>Tom: I’m speechless.>>Karen: It’s really really good.>>T-Roy: That is really good.
Just simple salt, pepper, cayenne, hmm…>>Karen: I’ve had a lot of brisket
and this is a good brisket.>>T-Roy: It’s really really good.>>Tom: I…I can’t say enough I
mean this is just absolutely fantastic. [Blues music] The bark is absolutely I mean…absolutely gorgeous. You didn’t wrap this, right?>>T-Roy: Nope.
>>Tom: I mean you did tented it at the end just keep the heat. But this was
completely unwrapped.>>T-Roy: I know. Oh…did you
want to get in here? Sorry>>Karen: I just did. It’s so good!
[Laughter]>>T-Roy: And like Tom was mentioning
earlier. This…this fat on here.>>Tom: Oh my god the fat is
like butter.>>T-Roy: It is, good stuff!>>Tom: Mmm>>Karen: That’s good eating that’s for sure.>>T-Roy: Mm… it’s really really good.>>Tom: Move over Franklin. [Laughter]>>T-Roy: I know right! That Yoder Wichita produces some good
stuff. But all in all this Wagyu brisket came from Lobel’s of New York folks and
they are running a special right now if you decide to go over there to Lobel’s and
buy anything from them if you spend $99 or more and you use the promo code:
TROYCOOKS99 now through Labor Day September 7th 2015 you get free shipping. You can thank me later.>>Tom: You can’t beat that.
>>T-Roy: I know! Folks at Lobel’s, they’re looking out for my
subs so hope you check them out Lobels.com Tom I appreciate you joining me
here. I’m glad you can partake in some of this with me.>>Tom: That’s awesomeness
right there.>>T-Roy: It is some good stuff. Wagyu folks y’all gotta check it
out. It’s good stuff. Karen, thanks again. We’re fixing to munch
and everybody hope y’all share this video and when you do please tell all
your friends that T-Roy cooks.>>T-Roy: Responsibly!
>>Tom: Responsibly! [Laughter]>>Tom: I never get tired of that.
>>T-Roy: Me either.>>T-Roy: Mmm. Thank you baby.
>>Karen: Mmm-hmm.>>T-Roy: Okay, dig in.>>Karen: Look at these poor dogs.
>>Tom: I know they are going crazy.>>Karen: They are like drop it, drop it, drop it! [Laughter]>>Karen: Yum, this is really good.
Mmm…love this end. Did you put anything on it?>>T-Roy: Salt, pepper, and cayenne pepper
>>Karen: Oh gosh it’s so good. What do you think?>>Tom: That brisket is some of the best
I’ve every had in my life.>>Karen: It is really really good.>>Tom: Troy out did himself. We’re going to finish this.