THIS is why you should STOP eating BBQ BRISKET
I discovered a new cut of meat for BBQ and it’s way better than anything I ever had, even better than brisket. Let me tell you what it is.
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⏱️ TIMESTAMPS
00:00 – Best new barbecue cut revealed and Kamado Joe sponsorship
00:24 – How to turn cheap cuts into insanely delicious barbecue
00:45 – Discovering silver side, a hidden gem for smoking and grilling
01:28 – Choosing fatty silver side and seasoning with PitmasterX Texas rub
02:08 – Prepping the barbecue: charcoal, smoke wood, and perfect temperature
02:50 – Smoking silver side to perfection with dark bark and crusty exterior
03:51 – Wrapping with beef tallow, cooking to 98°C, and resting for tenderness
05:25 – Slicing, testing juiciness, smoke ring, and ideal texture
06:38 – Comparing silver side to chuck steak and brisket for family-friendly portions
07:47 – Silver side as “brisket 2.0” with brick shape and ultimate flavor
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Keywords: THIS is why you should STOP eating BBQ BRISKET,texas bbq,brisket,bbq
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Is it just me, or does that look dry to anyone else. It seems a bit lean for a brisket like treatment.
If we all stopped eating brisket, prices would rapidly fall.
That’s looks dry
It's too bad you're willing to lie to people. You didn't even do the squeeze. There's no moisture on the inside of that. It was only from the outside from the tallow. Unsubscribe!
After this video the price of bottom round just went up.
Is it really BBQ to spend $1500 on a backyard BBQ loaded with tech? It seems that the BBQ is an oven that uses charcoal for fuel.
Cheap and beef just dont go together anymore.
man i swear youtube unsubscribed me from you guys out of no where. I was like where did the bbq videos go.
Great video. I will definitely try it on my Kamado.
Silverside in Australia is just corned beef, so has been pumped with sodium nitrate and salt- just like bacon or ham.
Silverside equivalent (GPT): Silverside vs Rump vs Bottom Round vs Outside Round
Silverside
• UK/Australia/NZ term
• Comes from the outside of the rear leg
• North American equivalent: Outside Round
Bottom Round
• North American term
• Comes from the same general primal (the round) but is not the same muscle as silverside
• Bottom round is the gooseneck sub-primal inside the round
• Canadian/US name: Bottom Round Roast, Bottom Round Rump Roast, Bottom Round Flat
Rump (UK)
• UK “rump” is not the same as Canadian/US rump
• UK rump comes from the hindquarter, but above and slightly forward of the silverside, closer to what Canadians call sirloin / hip / top sirloin cap region
• It is a different group of muscles than silverside
So does the comment jive?
Partially, but not fully.
• Saying silverside is rump in the UK → incorrect
• Saying silverside is bottom round in the US → close, but the better match is outside round
• Bottom round is adjacent, not identical
That looks drier than a popcorn fart.
Silverside ain’t goin to cheap no mo, 😎
The problem with ALL of the various cuts is everyone has been telling "secret cuts" for so long that even cheap garbage cuts have become insanely expensive. We need to just be growing MORE BEEF to bring the prices down.
How can you tell if it has the good amount of fat inside when you buy it? Is it visible from the outside?
Great, now the price of this cut just jumped another $10/lb because of this video😑
The rest is key in anything that comes off the grill or smoker..🤓
no no you shouldnt
6:07 that looks so dried ….I couldn't taste through my screen, but it looks bad.
ALL beef prices are high now, no matter what the cut. Oxtails are just as high as brisket.
Great. Silverside prices just increased 100% now.
I'll do you one better. Oyster Blade. its amazing and also cheap.
Also, if you want to get an amazing steak option many have never heard of check out Bavette steak (flap steak). I never see anyone talking about it.
Thank me later.
We had 'Platte Bil' tonight. A slice at steak thikness. Cooked as steak. Seared in the pan and up to 65c in the oven. It's firm but ooh so good. Same on the bbq, sear it and then on indirect till 65c.
Must be marbled for sure.
TRI TIP
There's not a cheap cut of beef on a cow anymore.
SilverSide beef is Pulpa Blanca in Spanish … I will try it soon.
"No, Misterj Powersj! I ekxpectj you to grill!"
I love how you all pretend that beef is all of a sudden unaffordable. Yes it has syrocketed recently but it was always expensive and unaffordable for the masses. This cut was all I could afford for a once or twice a year treat. Now I can't afford to eat beef at all. Beef is now, and always has been a luxury item. Too many people lost sight of that fact and lived like they were royalty. That's why the western world is buried in debt and foundering. Everyone is now complaining that they can't keep up with their same quality of life but they don't realize that they could never afford that lifestyle and it was bound to collapse. People need to get a grip on reality.
No matter what you come up it, they will find a reason to jack the price up on that cut as well
Yes it is over cooked! Juice on the outside dry as saw dust on the inside. Typical of Europe, they cook everything to death.
Not sure if I can trust this guys opinion after he said dry brining a steak for 24hrs makes it taste like ham 😂
Silverside has a great natural flavour if cooked properly. If you need to drown it in concocted seasoning, then burn it, your taste buds are toast.
LOOKS DELICIOUS BROTHER
Isn't this the dude who did a video on tomahawk steaks and wasted something like half of it?
I got choice brisket for $3 a lb this week. It's only those who watch BBQ competition videos who can't really cook that turn their nose up at choice grade. Go ahead and pay $7-$9 a lb for brisket. Silver side is also used for biltong. Also you will get better tenderness if you rest like a brisket.
good think i now know how to spend an entire day making some bbq meat i can't even buy !
Love the tip and the meat looks great, but:
OK, I can't be the only one who's just not used to a guy in that outfit (the jacket really) and that accent, telling me what to do with my BBQ
I wonder how it would be reheated—as for leftovers?
I was about 30 seconds into this and started to gag. "WE ARE SO NEW! WE ARE SO WISE! WE ARE SO MUCH BETTER THAN THOSE WHO WENT BEFORE!"
You are talking about cooking beef, but what you are spewing is what comes OUT of cattle.
You are speaking to the metro man who wants to think he's a cowboy.
Yeah, right……………
Brisket is still cheaper per pound than almost any other cut. It's just you usually are forced to buy a lot of pounds.
We need the infographics with caw to know where is this cut from
how many people here think there is some bias in his statement? Just looking at it… it looks dry. The problem is… mostly all that the stuff he makes… he review as so good, nothing to negative. maybe just fun to watch, but that's it.
Trump ended inflation and high prices on day one.
OH MY MEAT
Problem with brisket price is that it is popular so they know they can charge more. Same thing happened with chicken wings years ago they were dirt cheap. Dirt is not even cheap anymore.
You cooked it to 210F? That sucker is dried out and pouring tallow all over it isn't going to make it moist.