The brisket was $1000. Needless to say, my wife was not thrilled.

I learned 2 things from this video. 1. You don't need 1k brisket to make good brisket. 2. This guy is honest. No BS in his opinions.

This guy: "Pretty good." Guga: "OHOHO COME OOOOON THAT'S JUST UNFAIR EVERYBODY IT'S AMAAAAZING" *high fives Angel*

for all you that are complaining that Jeremy didn't over react... watch more of his vids. He is always critical and not oohing and aahing on everything he cooks and eats. I appreciate that. More analytical than fanboy. Keep up the great vids. Really appreciate your experience and imparting that knowledge!

put that trimming into some ground beef and you got something good

The Alex Jones impersonation was more alex Jones, than alex Jones.

I think the general consensus for those who’ve had A5 is that you need to reset expectations. A5 will not taste like the beef that you’re used to eating. It’s almost it’s own kind/type of meat. Therefore, I can understand the reaction. They’re processing it and expecting it to taste like brisket.

Should have collabed with guga on this one.

The disappointment was seen and felt through the screen.

Dude the impressions are ON POINT! Love how you just sprinkle them in randomly.

Hard facts- That Alex Jones impersonation was on point.

The fact that it wasn't perfect makes me like this more, and I can tell you actually care and try to master what you do. Most channels, even if it wasn't perfect, would still hype it up and act amazed. But you were thinking what you could do better.

Guess that’s one way to spend your stimulus check

was looking for end product, no way i was going to watch all 34 minutes. i did watch all 34. super entertaining and learned tons. subscribed.

Love that you’re honest. Every other channel makes out every meal is the best. Love this is real

You: *spends a whole week's paycheck for 1 brisket* Your family: Was it worth it? You: Absolutely

welp looks like I am staying up another 34 minutes

I love when one of your vids drops at the same time as I'm smoking a brisket.

I truly love and appreciate your content. The impressions were absolutely spot on!

Thanks for the thorough lesson - super interesting and informative. Helps me understand more about meat and how to cook my “normal” brisket in my green egg. Love it! Thanks again!

27:58 when he puts the brisket down it shakes for like 2 seconds on it's own lol

Great vid man! First A5 I’ve ever seen cooked. I’ve done a couple Costco wagus which were great but nothing compared to an actual Japanese A5! Really intrigued by how it was cut. Would love to see a vid butterflying a regular brisket. Maybe a head to head with normal just to see the difference. I’m Thinking about giving it a try next weekend. Can see some advantages.

I'm learning so much from you, thanks a lot. And that brisket looks amazing.

That looks super awesome! Thanks for sharing!

MY GOD that's literally the best Alex Jones impression I've ever heard in my life. And I've heard a lot of them.

This is easily the greatest BBQ video on KZfaq, and possibly of all time. There are many lessons here, and I actually loved the almost deflated nature at the meat tasting. Not because I liked that it wasn't perfect, but because it shows a learning curve for all of us, even for some of the best cooks in the world. It's honesty is refreshing, and real. It also teaches a lesson about expectations vs reality, even though I am positive that brisket was straight delicious. (Side note, I actually wonder if a Wagyu brisket isn't just too fatty for smoking. It might benefit from a weird Sous Vide cook instead. I don't have the money to buy two and compare however.)

Great vid!!!!! Learned so much watching your perfect your craft!!!!!!!

Vegetarian for 7-8 years. I honestly think you are converting me back haha. I don't think I can hold out for too much longer after watching your videos!

Lmfao the impressions are spot on😂

The impersonations were on point.

I just ordered my first smoker and went trough your videos. I learned a lot and now I saw where this hobby leads if you go crazy. I did not cancel my order and I loved every part of it:) Thanks for sharing this amazing cook. I wish you another A5 wagyu brisket to experiment with.

Extremely informative video man!!

KZfaq knows me a little too well, recommending me this when it only has 12k views.

Bruh the voice impressions too funny lmaoooo

There’s rambling and there’s mad scientist RAMBLING! Love it.

Love the Erlenmeyer flasks for the hold-opens on your pit. Nice touch!

Your AJ was on point haha

Damn, what a anticlimactic response to the brisket!!! I was expecting way more. Was borderline comical!!!

It’s great to see Mad Scientists or anyone to expand bbqing at such a level and willing to post their results! Thank you, Sir

Love the the length of video I'm here to learn and Experience a cool video!

That reaction was hella underwelming after the 30 min I invested in this vid

Yes, finally you put ads. Dude you deserve that for a long time.

Great video Jeremy. The impressions were hilarious.

Wow a ton of great info!! Thanks man I really enjoyed this video

As a Wagyu rancher, it’s nice to see Wagyu getting so much love.

I had a friend bring me a Prime RIb Roast to cook, and dude, I AGONIZED over how to prepare it, honestly. I'd NEVER had a $150 cut of beef in my hands before. So.... I brined it in a very black coffee brine over night, roasted it in the oven and finished it on the grill, I wish I could show pictures of how beautifully pink it came out. Granted I watched it virtually minute by minute with remote temperature probes about 3" apart in a 16" long roast, got it to 110 in the oven and used an offset method on regular round grill to bring it to 130 really really slow, it was honestly the most tense experience of my life. And I've done many a packer brisket before. It was transcendent, ultimately, but I never want to just grind my teeth over the preparation process like that again. I can't imagine how OCD I'd be with a $1000 in meat in one cut to manage. Hell, I agonize enough already just paying extra for angus! And I have always tended to split the point from the flank for exactly the reason you state, plus they have different grains so my (then) wife preferred being able to cut across the grain on both pieces. That looked beautiful, I'm sure it was absolutely awesome. One of the things you note is how that juice glistened when you cut through the meat. The original location of Bodacious BBQ in Longview, TX, when they're slicing their prime angus brisket in front of you for your plate in a rustic old building that actually had sawdust on the floor when it opened years ago... that telling detail is so obvious you know you're in for a treat. The pitmaster there is a graduate from Cordon Blue btw. Check ahead and try to go on the day they're making their brisket and crawfish boudin, and don't pass up the heavenly potato salad. Thank me later.. I do not get ANY remuneration from this endorsement, other than the pleasure of someone trying this truly hidden gem and telling me 'man thanks for THAT tip!" My impressions after watching the results, it would seem that the beauty of this particular cut is that you can put a lot more smoke and time into it without having to worry so much about turning it into jerky. It's going to be juicy and tender with a tad more time in the smoke without running out of fat to render. I DO AGREE lower temps would be HIGHLY recommended for letting it sit longer. I've done 12 hour smokes before so dude, if you ever have another grand to spend on a brisket let it have a full day on the offset at maybe 225. I really appreciate you sharing this rare experience. If you commercialized this, you'd have to be charging $150 a plate, and extra for sides! And the Alex Jones impersonation was honestly bonus footage, great stuff! I liked and subscribed almost immediately.

Kobe is similar to champagne. Comes from one area. You can get wagyu or sparkling wine from other locations.

I love your angle brother. Science and beef. Thank you, keep it up!

Going by the reaction of when you were tasting the Brisket it’s not worth buying one hahaha

I find it hilarious that you're as good as you are, and your reaction to snoking a Wagyu brisket is so close to mine when I'm smoking something from Walmart. Like, "yeah..it's brisket.." Love your videos brother, keep it up. You've helped me come farther faster than fucking a bunch up of my own free will

those imitations killed me thank you for that.

No one better than this guy to do an experiment that other people would be curious about but not able to afford. I'm not surprised about the results, but at least no one else is going to use A5 Wagyu for a brisket again (hopefully)

Your reactions are very underwhelming . I figured you'd be going crazy.

You didn’t throw that fat away right? I mean, im seeing wagyu saucages and burgers. A5 style!

Love the science you are putting into your video!

Glad you made this one!!

Bravo on the Alex Jones. Spot on.

With every cut I was saying “ouch” 😂

That view though. Love watching your videos and learning new things.

Just started offset smoking and I’m learning a ton from you thanks👍👍

I was wondering if it was going to basically turn into mush due to the heavy marbleling

Regarding the grace of Japanese Wagyu, its graded via yield per cow "A" and the marbling score "5" hence A5. the reason why its so expensive is mainly not many cows get graded A5.. heres a link to how they grade their beef.. wagyu.gourmet55.com/en/whats-wagyu

So close to 100k!!! Congrats

I love how the washer or dryer chime goes off at 27:20 during this wonderful presentation! I only know because I hear the same signal at my house 🤣! Great video, hate I can't try the brisket, you made me hungry a long time ago, my mouth is watering more than the 2016 Louisiana flood (Where I'm at!), word to Whirlpool 🤣🤣🤣🤣🤣! Love it!

Question. I know every grill/smoker is different when it comes to the +/- in temps. I've watched several of your videos, and it seems that you're always smoking at 275 degrees. That seems very high to me especially when you're saying that you're smoking these from anywhere from 6-8 hours. I'm not a novice but by no means an expert either. I always thought smoking should be "low and slow" i.e. between 200 - 225 degrees? I find that when I cook at those temperatures I get much better results with bark, flavor, and smoke rings. Is there a specific reason why you smoke at a higher temp? Just curious.

"I didn't go heavy with the rub..." That was a shit ton of salt.

Jonathan brought up a good point about butterflying the point from the flat. I think that calls for a Mad Scientist test on a regular prime brisket.

🤣you crack me up. Love your cooking and I have learned a ton of techniques from you, thanks and keep them coming.

Watching you cut that dude and talk about it . Man my mouth went to watering . Thanks for a great video and making me hungry 🔥🥩😁👍

$1000 brisket? With current prices that’s choice lol.

the impressions were impeccable!

you could legitimately have a career in impressions, and that caught me way off guard.

Considering the price, I hope you cooked all of those little pieces you trimmed off lol. That's like 25$ right there

I gotta say as a "proffessional" (I don't know if I'd necessarily call myself that but I can't tell you how many literal thousands of pounds of brisket I've prepared over the years) that is one wierd looking but amazing brisket. Just the shape of it and the layout is different. Learn something new everyday lol

Lots of great info thanks! Man that thing looked moist!

I couldn't taste the brisket but enjoyed watching the process and you do fantastic impressions!!! Had me cracking up! Great video!!

Sounds like someone was disappointed that he went the simple route with just salt and pepper. Not really the reactions I would expect from a $1000 brisket. You can kinda see him die a little inside as he realize how much he spent on it. haha

love your channel. I dont think I would enjoy that kind of brisket. regular brisket is already amazing and fatty. if I did anything a5wagyu it would be a ribeye steak or ny strip. thanks for the video. very cool!

Nice impressions!! 👍

27:17 got me thinking my laundry done

lol based on your reaction clearly wasnt that good

OMG, I'm at the part where you opened up the grill and I literally almost drooled. Wow!! I wish you would have spent a little bit longer going over it.

The finished pro cut looked delicious

Hi, is a reverse flow smoker more difficult to cook with, fire and smoke manage? Im lookin to buy a decent one for around 1500-2k mark, it'll be my first smoker, what do you recommend, cheers👍👍

Looked awesome. Loved the Alex and Jessie impressions

Hey Jeremy, I can only imagine how delicious that brisket was. Great job!

I did not expect to laugh out loud with this one. That was gold...

Subscribed when you said "I love meat and I love science" lol right there with you. Awesome video👍🏼

Great impressions!

Quality trade on the TP! Nice work.

Fascinating video. I'm intrigued by the butterfly of the brisket. I'm currently smoking a brisket point and a brisket flat separately for the first time.

I love your impressions!!!!

I’ve cooked A5 Wagyu ribeyes probably 5x now? This reminds me of the first time I ever cooked it, just an eye opening experience. 🤝

so much good info🔥

Love the impressions if nothing else!

First video of yours I've watched and the impressions at the 10 minute mark made me subscribe

I always thought you wanted your meat cold going into the smoker since cold attracts smoke. It seams that meat was pretty warm from being outside on a beautiful day. Thanks for the video!!

You should use a white board to illustrate while you explain the beef and smoking. I just thought it would be a nice touch and help in your explanations. Great job by the way.

Thanks for the videos. They’ve helped a lot as I’ve started to complete more of my own cooks. Also, love the impressions.

I'm going to do a waygu/Holstein hybrid and the point and cap have not been split. Would you recommend splitting it and what are your thoughts on temperature to smoke it at?