Hey everybody welcome back for another episode here at T-Roy Cooks. I appreciate you joining me once again Folks today we're gonna do it in American Wagyu beef brisket for you. Yes, that's right Wagyu This is gonna 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 little bells read this It tells you how to bloom their 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 little bells always ships fresh so they put everything in a styrofoam and Painter Basically a ice chest get you some Joe packs in here. There's two on top of this And I see there's a one two three. There's four more down on the bottom and again This is fresh so they put these Joe packs to keep it cold, but this is what we're cooking with today folks Low bells 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 All right, so let me get this Put it in fridge until this weekend. We'll meet you back here when about ready to throw some rub on it See you shortly. I've got a third cup of salt third cup of pepper and a Table spoon of cayenne pepper That's what's going on this brisket y'all check it out and all you need to do really You know what goes super heavy and make sure you stir this up, you know It's kind of sprinkled on there really good Go around the sides like this And we're gonna do this we're gonna do that aside and Again, you don't want to go really super heavy. That's probably about good right there Like that, all right, and you don't want to rub it in just kind of pat it on there We're gonna do it on the side. We'll meet you right back here when we fix a throat on the grill All right, everybody we're fixing to get this going on my yo-ro with your tile Got a 225 Fahrenheit on this end down here about 250 on this end I'm gonna 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 heat's coming. This is a nice thick part of the brisket So it can absorb all that heat and I'm also gonna throw a water pan in here I'm gonna sit it right over here next to the fire box and That's gonna introduce some moisture into here and keep this from from drying out And I'm also gonna spritz it starting about about three or four hours in we're gonna let her cook and we'll check it here probably in About four to six hours. It's midnight right now So I'm gonna be up all night. It's gonna be fantastic. We'll check back with you here in a little bit when we start spritzing it 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 other burn ends She's starting to loosen up a little bit Yeah, that's gonna be a fine brisket hey everybody. Let's check this out. I think this is done and I'm just gonna probe it here to 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 just so you know, I did actually probe it in 201 it was like 198 I checked it earlier 199 but yes ready to come off and I'll mess up the barks. 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 There's your jiggle folks Nice flat over here nice point Yeah, that's definitely done Hey everybody fix the cut this brisket up. Just won't let you know I've got time from Tom's test kitchen Joining me over here. He's gonna do some sampling of this wagyu brisket with it smells awesome Let's cut into it. Let's check this out. Let's see what kind of all men are 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, I mean check that out seriously. I'm gonna buy And where Thanks too long. I want to eat it Pretty good. All right So we're gonna keep slicing over here, okay? Now what you want to do with the point though, so what I was gonna show you See it's kind of jiggly right here. I'm gonna cut it back here just beyond where you get the burns over here We're cut it right in half Okay And Then rotate it nine degrees, okay Slice it down the middle okay And this is the best part of the cow right here the best part Best part of the brisket Look at that. So this is your flat down here and this is that nice ribeye texture the point Yeah, I know right Okay, and these we want to slice a little bit thicker Like three eights inch or so I know this is still really really hot And you got that nice thick bark on here so it's it is gonna be a little tough to cut through that bark but folks Isn't that gorgeous? 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 burn-ins All right, just little cubes That is smoking hot folks Hmm goodness gracious Yeah, I know you do So that's a burn-in right there Oh, that's a burn-in folks There you go. I We're gonna taste this cheers. Cheers. I Got a burn-in. He's got the lean portion That's some kind of fine What do you think? Melton your mouth good. It's speechless. It's really really good. That is really good Just simple salt pepper cayenne Hmm, I've had a lot of brisket. This is a good brisket That's really really good. I can't say enough. I mean this is just absolutely fantastic The bark is absolutely I mean absolutely gorgeous You didn't wrap this right? No, I mean you tended it tended it at the end just keep them the heat But this was completely unwrapped. You know Did you want to get in here? And like Tom was mentioning earlier this this fat on here. Oh my other fat is like butter. It is It's good. That's for sure. Hmm. Really really good Move over Franklin I know right hey, how do we talk producers some good stuff, but all in all This why we brisket came from low bells of New York folks and They're going to special right now if you decide to go over there to low bells and buy anything from them if you spend $99 or more and you use the promo code Troy cooks 99 Now through labor day September 7th 2015 you get free shipping You can thank me later. I know folks a little bells They're looking out for myself. So hope y'all can check them out low bells calm time. I appreciate you joining me here I'm glad you can hey man partake in some of this with me. That's all some of this right there. It is good stuff Wagyu folks y'all check out check it out. It's good stuff Karen thanks again We're fixing the much and everybody hope y'all share this video and when you do please tell all of your friends at Teaboy cooks Never get tired of that Thank you, baby. Mm-hmm. Okay dig in Yeah This is really good Did you put anything on it salt pepper and cayenne pepper Troy