A Juicier Alternative to Brisket?

Рет қаралды 252,836

Күн бұрын

Click here to get your own Vacio at Porter Road! porterroad.com/MADSCIENTISTVACIO
Thanks to Porter Road for sponsoring this video.
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Пікірлер: 431

@MadScientistBBQ 2 ай бұрын

For those of you asking about the smoker I'm using, it's my new design the Solution Offset. Built in Texas, 1/4" steel, $2499. Click this link and you will find videos and info about it which has now been unlocked from my Patreon (NO sign up or fee required to view): www.patreon.com/collection/437394?view=expanded If you're interested in placing an order, text the word "Solution" to 573-255-4275.

@tico4940 2 ай бұрын

Bummer,I went to order 1 and it first showed your discount,the they said I couldnt get it at this time lol,and it wouldnt take the text code either.Think its because im already subscribed,spent $430 last week and smoked a whole chicken I got on the Yoder tonight,tasted great.

@tico4940 2 ай бұрын

still ordered 1 anywhay,I like all there dry aged,and pichanna is probably favorite.Have 4 grills to chose from,so the deck is always smoking.

@Mark-oj8wj 2 ай бұрын

How does the price of this cut compare to brisket?

@bryanp6354 2 ай бұрын

Post Cook Analysis Juicy/Juice Counter: 16

@ralphalf5897 2 ай бұрын

You used to talk about always running your stacks wide open and controlling through the box door and splits added... why put the damper on the Solution?

@hefudgedafrog 2 ай бұрын

T Minus 1 week til Guga gets a hold of this

@MadScientistBBQ 2 ай бұрын

😂 Guga has cooked everything at this point I’m sure

@cup_and_cone 2 ай бұрын

Hopefully Guga isn't using that terrible electric smoker in his other BBQ videos where there is zero bark. Some of his BBQ looked straight up gross.

@markjmarkjack 2 ай бұрын

And it's already dry aged for a month

@JTB559 2 ай бұрын

@@cup_and_cone he was using a camp chef vertical pellet smoker in the past.

@johnnydelgrady 2 ай бұрын

😂😂😂

@2799javier 2 ай бұрын

Hey Mad, thanks for your work, I've enjoyed your videos for years. I live in Argentina and the classic grill here is "costillar" beef ribs and "vacio", a little salt in grains or "salmuera" brine (water and 10% salt, garlic, rosemary, oregano, bay leaf; everything inside a bottle and you throw it to the meat) roasted over direct heat with coal between 2-4 hours. Thanks to your videos and those of Chud's, I made my own smoker and I cook them American style too. Greetings from Argentina, Javier.

@jameslucas5590 Ай бұрын

Dry aged Vacio is $215 for 15 lbs ($14.34 per lbs) and a brisket $119 for 9 lbs (13.22 per lbs). That's just 8% more in cost. I'm game.

@commishg 2 ай бұрын

Jeremy, at the risk of affecting your standing in the brisket community, this cut of meat is what a brisket wishes it was. Unlike the brisket, it is blessed by fat on the top, bottom, and in the middle. It's like a BigMac where the bread is replaced by fat! And because we know that fat is flavor, the result speaks for itself. Thank you for expanding your horizons, both culinary and culturally, and hence expanding our horizons. You have done us all a great service by having the courage to go outside the box and show the world's food to the world. And God bless Porter Road for carving up a special order that will hopefully catch on.

@user-ti2hr8iy6i 2 ай бұрын

Brisket is overrated It is pain in ass to make, but I don’t really get difference to any other beef cut

@bserieshatch1 2 ай бұрын

@user-ti2hr8iy6i brisket is easy. Trim, brine, season, smoke. I put mine on and go to sleep. HEB has good brisket for the $.

@SafeEffective-ls2pl 2 ай бұрын

@user-ti2hr8iy6i my cheat is to smoke it 4-6 hrs then wrap and take it home in the oven

@commishg 2 ай бұрын

@@SafeEffective-ls2pl Once you wrap, your heat source is just an oven, no matter where the heat comes from. You are not cheating by using the oven after the wrap. You are saving wood and also getting a perfectly controlled temperature for the post-wrap stage.

@user-fk8zw5js2p Ай бұрын

@commishg i dont think anybody would argue about your comparison of brisket with vacio. The reason Jeremy is cooking it they way he is cooking it is because brisket is generally a tough and dry cut that needs the low and slow cooking to reach its potential. I don't know was a bevet? is but flank and skirt steaks are delicious when simply grilled over coals so i assuem a vacio would be also. Using a BBQ method on it is probably over complicating it, but gotta do something different to make this video interesting.

@ElijahBagdonas 2 ай бұрын

Hey Jeremy, love the videos! When I watch brisket videos it seems like the rest period is often overlooked. Any chance you could do a video comparing no rest/short rest/long rest and some of the different options for commercial, or home cook resting methods?

@FarazVisuals 2 ай бұрын

I value your hard work on this video and encourage you to keep pushing forward.

@minettehatt2329 Ай бұрын

I ordered one! Your videos are awesome, and thank you for sharing something new!

@garryhammond3117 2 ай бұрын

Thanks for continuing to perfect the cooking process Jeremy - I'm taking notes! - Cheers!

@bobwhisenhunt7085 2 ай бұрын

Great job Jeramy. Thanks for everything you do for us.

@MadScientistBBQ 2 ай бұрын

Thanks!

@bryanpuentes7028 2 ай бұрын

What an amazing breakfast!!! Keep up the great videos, greetings from Canada.

@KP-sd2mf Ай бұрын

For those who live in SE Florida (Broward and Miami Dade Counties), we have a large Argentinian and Uruguayan population. There are a number of meat and grocery stores that sell these cuts from cattle raised on the Pampas of both countries. They even import their preferred wood que bracho. Vacio has long been a favorite of mine, but cooking it low and slow is definitely something I would try on a future smoke.

@franciswarfield5248 6 күн бұрын

I have been looking at this cut for some time have not tried but will try very well done again thanks 👍 and well done God Bless

@carneyfuego Ай бұрын

Hey! I live in peru and I actually make that cut when we don’t have brisket available, it’s really good and cheaper here. We usually use it for grilling

@bbqbeer1883 2 ай бұрын

My inner Gordon Ramsay was yelling at you 🗣📢STOP SQUEEZING THE MEAT!!!!

@gdamanis 2 күн бұрын

YA DONUT!

@bbqbeer1883 Күн бұрын

@@gdamanis cheeseburger

@gdamanis Күн бұрын

@@bbqbeer1883 I was completing the Gordon Ramsay quote. 🤣

@jha3873 19 сағат бұрын

You are a Pioneer! Very cool you were able to create a new buying category for this type of cut. Fun!

@tikkin11 2 ай бұрын

A lot like watching a Ferrari car review. Wonderfully interesting and informative, but I know I'll probably never get to drive one. You do make it look amazing!!

@michaelvaranelli392 2 ай бұрын

Another great video. Thank you!

@SAKIZORRI671 2 ай бұрын

This is why I love your channel!

@simonsays525 2 ай бұрын

"Hello, Porter Road speaking, how may I help you?" "Yes, I'd like to order 50 vacios." "Oh wow, TERRIFIC! What's your name?" "Guga..."

@Ruiso7 2 ай бұрын

Don't think Guga would 'betray' Emilio but I can see him ordering a bunch of this ones for experiments.

@PatrickSandy78 2 ай бұрын

That would be over $10k.

@simonsays525 2 ай бұрын

@@PatrickSandy78 Yes

@brendanalexander6053 2 ай бұрын

I live in Mexico City and when I go to Argentine restaurants I usually order the vacío. Is one of my favorite cuts and is not expensive.

@JoshandBabe 2 ай бұрын

That was a very good idea for a video, thinking outside of the box. Camera work and editing is great, good job Erica. Cheers guys 🎉

@ericaandjeremy 2 ай бұрын

Thanks @joshandbabe !

@rustyallen1148 Ай бұрын

I watched this the day he posted it. This is the most unique bbq video I’ve seen in a very long time. I’m going to try and find this cut.

@williamwilson2624 2 ай бұрын

That Vacio looks amazing! Great video.

@KENNEY1023 2 ай бұрын

This is the reason I started watching your channel years ago. Would love to try this some day but things are tight right now.

@insideouskraken3424 12 күн бұрын

Doing my first vacio tomorrow on a Traeger using Knotty Wood's Plumond pellets, a 50-50 mix of plum and almond pellets. Really looking forward to it.

@mikecook7683 2 ай бұрын

Looks amazing. Would love to try it!

@jualbertorivas Ай бұрын

got mine yesterday, gonna try it this weekend😊

@tonymcdonald2932 Ай бұрын

Love the videos man! I've learned a lot from your videos and other channels. If I could have you opinion, I have a chargriller "smokin' champ". Thinking of using an old barrel to cut into a baffle most of the length of the cooking chamber and moving the smoke stack from the "cold" side of the chamber to the firebox side of the chamber, hoping the smoke would move in an "S" direction. Think this would be a good idea?

@elchanclascocina Ай бұрын

Wow! whoever can get their hands on a vacío in the USA try to do it! you don't have to smoke it slow and low, the muscle is not nearly as hard as in brisket, so you can grill it at a medium temperature. That cut may take 2-3 hours (4 hrs if you take it in the lower side of temp). It's really juicy!

@cnew4682 2 ай бұрын

AWESOME video thank you

@jl6634 2 ай бұрын

Looks great but at $215 for the cut it's hard to justify the purchase over just a brisket.

@Osteoporos1s 2 ай бұрын

Yeah, if it's basically double (or more) the price of a brisket, then why would I deviate from brisket?

@chrisschmidt4792 2 ай бұрын

Agreed. Brisket prices have gotten stupid too though. Waiting for some acceptable sale prices myself.

@gtkshdow 2 ай бұрын

Inside and outside skirt is priced sinilar to ribeye and loin strip cause they are that good.

@MadScientistBBQ 2 ай бұрын

Totally. It only makes sense if it makes sense for you. A creekstone prime brisket of the same size is $185. The cattle Porter road does not select from the herds they use get sent to creekstone. Are meat prices too high? For sure. Then again I don’t think I’ll ever buy creekstone prime briskets for $2.99/lb again. Those were the days

@paulsansonetti7410 2 ай бұрын

@@MadScientistBBQ KZfaqrs teaching everybody how to cook brisket well definitely didn't make prices go down

@JeepCentralCanada 2 ай бұрын

Very cool, would love to try one of these

@DaveCosley 2 ай бұрын

Great episode 🎉

@craigjohnchronicles2504 2 ай бұрын

This is the most exciting video you've produced in a while. DAMN! That cut looked phenomenal. Gonna have to talk to my local butcher getting this cut, and throwing it on the Dumpster... ....Surprised you didn't trim off that silver skin.

@ryderintexas Күн бұрын

Man, you're making me crazy by squeezing the juice out of it like that. Everything I've been told NOT to do is that. I've got to get my hands on a Vacio now for sure. Thanks for this video.

@jeffbonebrake3738 Ай бұрын

I Have my Porter Road vacio on the Webber Kettle with a Santa Maria attachment from Gabby’s Grills right now. Thanks for helping make this available. It looks amazing.

@walterramirez3287 22 сағат бұрын

Open grill with charcoal is the way to go. Throw some Argentinian sausages to eat while you wait for the vacío. Enjoy!!

@mikerey7210 2 ай бұрын

Looks amazing!

@briandoty3895 Ай бұрын

I just ordered one. You made it look to good so I have to try it myself.

@holysmokescharles 2 ай бұрын

Yesssss! Looked awesome. Want to see it on the Santa Maria!

@_SurferGeek_ 2 ай бұрын

I don't subscribe to all the conspiracies regarding the prices of meat in general, beef in specific... But, the cost of beef has dramatically reduced how much we purchase lately and I doubt I'll ever buy a whole brisket again. Can't justify the cost. For that matter, it's like the 70's all over again. As a kid growing up, we went out for dinner maybe once a month or even two. We're back to that again.

@keithdr_baldy5250 2 ай бұрын

How we vote matters!

@_SurferGeek_ 2 ай бұрын

@@keithdr_baldy5250 History says otherwise. If prices go up, politicians blame the party in power, no matter which party. If prices go down, they claim ownership even if their no longer majority.

@nellieknowsbest9746 24 күн бұрын

VACIO $215 14.5-15.5 LBS

@fretless05 4 күн бұрын

That looks insanely good! I did look it up on Porter Road and have to say the meat there looks amazing, but it ain't cheap! Smoking used to be what we did with cheap cuts, but I think those days are long gone. That said, I do take issue with what you said about brisket only being used for smoking as it has long been the traditional cut for pot roast in my family and I love a good corned beef brisket or (if I can lump the two together) pastrami or Montreal Smoked meat.

@laurenceculver2225 2 ай бұрын

I've been watching you ever since you first got started on youtube and stopped teaching I have learned a lot and now I can cook a brisket as well as you can and this experiment that you just did intrigues me so I ordered that cut of meat right away thank you for the information and keep it up larry

@alltheworldsastage 26 күн бұрын

Kinda cool you’ve been doing unique cuts lately. Which kinda got me thinking, I don’t think I’ve ever seen you do beef cheeks before. They’re traditionally used in authentic barbacoa. But cooked like traditional BBQ they’re just as fantastic. I did some for the first time not too long ago. Followed a smoke and confit method that turned out absolutely fantastic. If you’re showing off different and unique meats, I’d love to see you do cheeks in one of your videos at some point.

@pothaudio 2 ай бұрын

Ordered one, looking forward to giving it a go!

@terrorbit3553 2 ай бұрын

How much did it run?

@UrbanFisherman 15 күн бұрын

Looks good 👍🏽

@georgecook1374 2 ай бұрын

thnx for provideing a link for where to get it from............... 2-3 weeks for it to ship per the site. I ordered one to try as I have a Graduation party coming up so this should be great for feeding everyone.

@HoundStuff Ай бұрын

Seems amazing!

@orlandomuniz876 2 ай бұрын

Can't wait to try this

@jeffmanges874 2 ай бұрын

Oh the anxiety of watching Jeremy squeeze all that juice out over and over and over!

@DanielPepper-mf7if Ай бұрын

I know. I'm thinking: 'Stop squeezing the juices out of that meat!!!'

@michaeljude8142 2 ай бұрын

Ordered up. Excited to throw it on the Franklin.

@markwilson9652 20 сағат бұрын

Nice clean burn

@noslack_tanker8760 2 ай бұрын

LOL You know the food is good when he leans to his left after the bite. Keep up the 🔥! Always great content on this channel

@GRDwashere 24 күн бұрын

Great result!.... I've been cooking vacio just like this for a couple of decades now, it's significantly cheaper than brisket here in Australia.

@Sapperbreeze 2 ай бұрын

Thank you for the video just ordered my vacio a little price but lets hope is good

@tonygonzalez2224 2 ай бұрын

Great video on this Vacio Cut, Jeremy! You ought to do one Asado Style for comparison!👍👍👍🤠🤠🤠

@mightymouse2893 2 ай бұрын

Please forgive my ignorance, but how should we substitute a warmer? The oven on its lowest setting?

@_JezzaG 2 ай бұрын

Awesome stuff, went to Argie recently and I'm loving these vids!

@MadScientistBBQ 2 ай бұрын

Awesome! It’s a wonderful food culture

@reyreymtz 2 ай бұрын

Looks so delicious!

@907jl 2 ай бұрын

Vacio looks amazing!

@Puuch44 2 ай бұрын

Mind blown. You're a pioneer bbqer my dude!

@mrccw8386 2 ай бұрын

Any Recommendations for using a pellet grill to cook this meat?

@joselomas4541 Ай бұрын

@MadScientistBBQ. I have a 24” diameter pipe at 8 foot long. Wanted to see what your thoughts are on the best design to make an offset smoker. What dimensions would you make the firebox and cooking chamber

@markhernandez135 Ай бұрын

Looks like the best fajitas I’ve ever seen smoked

@letsdoitforjohnny5066 2 ай бұрын

Thanks for what you do and I enjoy the videos. Here in Miami you can easily find “vacio” but I don’t think it’s that big a chunk of meat, but what do I know I’m usually holding the beer and not cooking.

@Noromyx Ай бұрын

>be me >watching this video at 5am while smoking brisket

@r.s.marcus3043 Ай бұрын

This was the most enticing cut I've seen you cook. What is the comparative cost (whole brisket - vacio) per pound?

@The-Grand-Raceway Ай бұрын

Received my Vacio from Porter Road yesterday... Woo Hoo!!

@MadPick Ай бұрын

I ordered a vacio from Porter Road based on this video; I cooked it the same way that Jeremy did, except I used my Recteq pellet grill, and I kept it warm for 26 hours in 145-degree sous vide. I didn't expect mine to be half as good as Jeremy's, based on how my briskets compare to his 😆, but on the contrary it looked nearly identical. VERY juicy, and VERY tender! It was a lot of fun to try, and I'm happy that I did it. I also ordered a couple of beef bellies at the same time to minimize the shipping expense, so those are coming up next . . . . Thanks for the inspiration, Jeremy!

@MrTmoney83 18 күн бұрын

I'm throwing one on the Bull tonight. How long did it take roughly and temp? It's for tomorrow. Expecting to eat at 2 or 3pm. Figure a 3ish hour rest.

@MadPick 17 күн бұрын

@@MrTmoney83, I don't remember exactly, sorry . . . but it was roughly the same as a brisket.

@M63Tod 2 ай бұрын

I always wait for you to turn to the left after the taste. That’s how I know it’s amazing! I can’t wait to find a butcher who will do this for me. Cheers.

@robertjason6885 2 ай бұрын

Love the music cue at 4:50

@zachgrossman26 Ай бұрын

Not sure if you've done this yet, but would love to see an experiment on the longest time you can safely "hold" a brisket for. I considered doing a 20hr hold during Thanksgiving last year but didn't want to risk it 😬

@user-ho1yn6ms7y 2 ай бұрын

There’s something so satisfying seeing Jeremy just “punch” that Thermapen in 😂

@AndrewBeegle 2 ай бұрын

Dude. Thank you for experimenting. I'm going to buy a cut.

@perezbrayan23 2 ай бұрын

I get the price but I think we could look at it as an experience in in of itself. Get yourself a few buddies, split the cost and at 14-15lbs should be enough to enjoy as a group. Definitely will try this in the summer 🔥

@JohnWarner-lu8rq 2 ай бұрын

I thought for sure that when you did the first temp check you'd rotate it 180 degrees, or possibly put some foil on the 130 degree thin part.

@KENNEY1023 2 ай бұрын

My guess is this will start showing up in Texas then resturants then the competition circuit. I bet it is also super exspensive and will only go up as it becomes more popular.

@xstevenx8132 Ай бұрын

I don't know if I missed it because I haven't see all of your videos. But I sous vided an eye of round last week and I think it would make an excellent bbq meat. You should test it if you haven't

@skipthoming6241 2 ай бұрын

Damnit man! Looks great.

@danstan8346 2 ай бұрын

I’ve found a local supplier here in Australia :). Looking forward to seeing your next cook where you grill it.

@RawHeat100 2 ай бұрын

Mexico loves this cut mainly seen in Mexican cattle ranches.

@pinball1968 2 ай бұрын

Best steaks in the world are Vacio. And we in the USA grind it up into hamburger... Interesting about smoking it, but try it as a steak. Looks like it would be the toughest piece of meat, but it's so tender and good. I'm glad I can get it in Chicago, and is my go to steak.

@OzDeaDMeaT 2 ай бұрын

Would putting the thicker part of the cut closer to the fire make the temps more consistent across the entire piece?

@SDN897 2 ай бұрын

Great video.

@irishgroundhogbrewer3066 2 ай бұрын

Fantastic video, you never mentioned a price on something like that. I have a big family and well let’s just say big bbq is right up our alley. And did you build a barbecue hut?? When did this happen? I love your videos and refer to them often. Nice work, cheers 🍻

@EvrttGrn 2 ай бұрын

It's $215 for 14.5 to 15.5 lbs or about $14/lb.

@irishgroundhogbrewer3066 2 ай бұрын

Awesome thank you. Not a bad price for that cut

@General_Maximus 2 ай бұрын

You had me at Flank/ Skirt/ Bavette 🤯🤯🤯

@yokesBL 12 күн бұрын

Very nice. So did you pull it at 200°?

@toddjewett2404 Ай бұрын

Great video! I wonder what the price comparison was vs brisket.

@josephweaver9579 2 ай бұрын

I'm calling my guy, Eddie the Butcher tomorrow. Love your channel, keep 'em coming!

@jeffreytaylor6257 2 ай бұрын

Very interesting. How many different directions did you have to cut the meat on order to cut across the grain? All the best. JT

@rpbonnette 2 ай бұрын

I was wondering the same. With that many muscles …. Did you eventually separate the three muscles or are the tender enough cooked this way that it doesn’t matter.

@peterchamalian5005 2 ай бұрын

Hey Jeremy! Did you run steady at 225 for the unwrapped portion? That bark was unreal despite some parts not even hitting 170!

@sekcaJ Ай бұрын

As an argentino, i loved the idea!

@tateramos2576 2 ай бұрын

I think of it as more like the entire flank, which also includes the flank steak in it.

@jamesjordan6005 2 ай бұрын

Call it what ever you want, it looks delicious.

@The_Original_Big_Daddy 2 ай бұрын

Jeremy, this dang thing looks insane! Though it kills me to see you squeezing out all that juice! OK, you've convinced me I'm going to order some meat from Porter Road. My local butchers will start carrying this cut in 2-3 years... Like the Picana that was relatively impossible to purchase locally until very recently. Great vid, really enjoyed it and I'm looking forward to the direct grilled version "coming soon" :)

@USMCTexan 2 ай бұрын

Picanha is everywhere in HEB stores in SE TX, I love it!

@01terrorsquad 13 күн бұрын

Porter Road is stupid. It's hideously expensive. Idk anyone who would be stupid enough to actual order from them. Who the hell is paying $19 for 1LB chicken breast? Costco sells Picanha and it's my wifes favorite and it was cheaper on Meat N' Bone.

@jameslam1759 2 ай бұрын

What is the price per pound for this compared to a porter road brisket?

@BendySendy 2 ай бұрын

Just curious, I know you mention putting it in the warmer. How long was the rest on this? Was it on par with resting a brisket, ie: 8ish hours?

@CalebShuping 2 ай бұрын

Great cook! Can we see a workhorse 1975 vs tmg volunteer I am stuck between these pits and need info deciding the best option!

@briandejong2713 Ай бұрын

Ok, so watched the video, got my Vacio and trying to get the timing right. You mention at 7 hours it was close to maybe wrapping. Then it was wrapped and held in the warming oven. I have the meat (mine is 16.5lbs), the holding oven and the time. Should I plan this like at 20lb brisket and target about 15H before rest and a 8 to 10 hour rest? It was a big piece of meat and a big time investment. Just don't want to get the basic timing wrong.