A Juicier Alternative to Brisket?

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.

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.

T Minus 1 week til Guga gets a hold of this

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.

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?

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

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!!

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

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

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

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

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.

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

Another great video. Thank you!

This is why I love your channel!

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 🎉

got mine yesterday, gonna try it this weekend😊

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

That Vacio looks amazing! Great video.

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