Comments on: Insanely Marbled Wagyu Brisket Flat!

By: @bryanbuck6273

@bryanbuck6273 — Sat, 01 Nov 2025 11:11:06 +0000

I remove the Flat from the Point. The point is usually twice the thickness and avoids over cooking the flat. When done I cut it all up and bag it in 1 gallon zip locks overnight and then food saver the next day when fat is solid. Date it and put it in the freezer. I just took a package out and I'm cooking some tonight. Its thawed and I'll start with that in the pan to get some fats going and then remove the meat and cover in a bowl – throw in some onions and then mushrooms and garlic. When that is done I'll add the meat back and some more black pepper and salt if needed with a little butter. Have that over rice or mash potatoes with a side of vegetables. Super easy and excellent! 🤙

By: @210pitmasterjoey

@210pitmasterjoey — Sat, 01 Nov 2025 11:11:06 +0000

I just subscribed to your channel after trying one of your seasonings that I found at my local H-E-B. I was blown away with the flavor profile. You can’t even keep this a secret.😮😮😮😮😮😮

By: @DonP369

@DonP369 — Sat, 01 Nov 2025 11:11:06 +0000

Orca coolers are made in the USA for those of us that still care. Yeti moved production to China but the price up. With Yeti get the trendy brand name to show off on your social medias. AND you get to tell everyone you have a Yeti, kinda like how vegans are sure to tell everyone they're vegan.

By: @sycomike01

@sycomike01 — Sat, 01 Nov 2025 11:11:06 +0000

Which Treager are you using? I am looking to upgrade.

By: @derekroper3168

@derekroper3168 — Sat, 01 Nov 2025 11:11:06 +0000

Saw the unedited image on facebook with the 8/2023 use by date – was that frozen? Look absolutely amazing though!

By: @richmoll5134

@richmoll5134 — Sat, 01 Nov 2025 11:11:06 +0000

Matt – my question is, what's the best way to duplicate this cook the day before and then bring back to eating temperature the next day? I need to cook this for a Thanksgiving day meal at noon without having to cook it overnight. I'm in Minnesota, so it's going to be real cold by then in Minnesota and I don't want to be up all night cooking. I also have to transport it an hour to the dinner location. I have a Cambro to transport it, but my main question is can I reheat it somehow and not lose any quality. Thanks for all your videos!

By: @shaunbenoit8997

@shaunbenoit8997 — Sat, 01 Nov 2025 11:11:06 +0000

I love The Butcher Shoppe! I go there whenever I want a great high end cut of meat. I’ve been contemplating trying a Wagyu brisket. I think I’ll stop by this weekend.

By: @Chemie555

@Chemie555 — Sat, 01 Nov 2025 11:11:06 +0000

Whenever I cook a brisket of the Wagu grade, I lower my target internal temps by ten degrees. It saves the fine fats in the muscle. Because they’re fine, they render further at normal temps.

By: @Jason-er8mf

@Jason-er8mf — Sat, 01 Nov 2025 11:11:06 +0000

That looks old and grey not very appealing

By: @PubRunner

@PubRunner — Sat, 01 Nov 2025 11:11:06 +0000

Looks amazing. I’ll have to try some Wagyu…