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I'm so happy about knife sponsorship. Because I like seeing knives and Raid Shadow Legends absolutely doesn't make me interested.

The reason the sous vide brisket doesn't have the same pull apart tenderness between the muscle fibers that the traditional smoked brisket has is due to the fact that it was cooked lower than the threshold of collagen breakdown in the meat. The reason smoked brisket's turn out the way they do is because in the upper 160s to 200 degrees, the collagen in the meat breaks down into soft gelatin which adds to not only the perceived moisture of the meat but also the fall apart tenderness. Interesting experiment as always Guga :)

Why does he always say "Salt and pepper and nothing else" while you can clearly see he added garlic powder as well?

Today I suddenly had a disturbing thought. I imagined Guga playing in a horror movie where he is a serial killer who kills his victims by burning them with his flame thrower, using his signature line "I know she doesn't look that good right now, but watch this!"

"It's got that jiggle." -Guga 2020

Gotta go traditional

Day 13 of asking for retired dairy cow steak experiment

do a wagyu kobe a5 eye round

Guga won't admit that he was the one who messed up the 1 month brisket because he didn't listen to his viewers lol

Try a waygu eye round

Guga: “These knives will always put a smile on their face”

Guga: “On every cut of meat you ever see me cook on this channel I use the dry brine method.”

Brisket (and chuck) can go 48-60 hours to get a little more tender but still have a nice meaty texture. I've never pre-smoked or -seared before using the sous vide, I've always gone in the other direction. In fact one tip I'd advise is to sous vide your large cuts (I've done this with corned beef and ribs) a day or two in advance and then refrigerate or even freeze the cooked meat, then finish at low temperature on the smoker until just back to med-rare in the center. The cold meat gives you plenty of time to develop natural bark and smoke flavor while keeping the center nice and pink, and the cold/moist surface absorbs smokey flavor even faster than a warm roast.

I'm in the hospital with a broken shin and imploded knee, it's my birthday today so this video was a perfect little birthday present. Thanks for the entertainement over the years and the distraction from whats going on in my body right now is sorely appreciated. Your our own everyday hero, keep up the good work :)

Please do a video or series on the best ways to use the off cuts or the bag juice. You always say it's crazy to throw away and what it can be uses for. But i've never seen a how to use them video.

It’s amazing how much your channel has changed and how you have grown in your technique. I watched a brisket video from 3 years ago, where you smoked it for 3 hours and then Sous Vide for 62 hours. I do have to ask though. Would you still give that brisket in the video 3 years ago a 150 out of 10 rating today? I really enjoy your channel as I am always cooking something. My smokers are running every chance I get and sometimes that every day at 14-16 hrs a day , a week at a time. My Sous Vide is my second most used next to my smokers. Once I learned Sous Vide. I haven’t looked back. Thank you for the insight and for helping me broaden my horizons.

Anyone else finds guga's voice extremely calming?

Man! You are my favorite KZreadr of all time. Fantastic food, professional videos, smooth comedy, and everything I need to see! Watching them for years and loved them all. Also, the improvement of your videos during these years is so impressive. Cheers bro!

Hi Guga! I’m getting a Sous Vide for Christmas. I’d love to see a Sous Vide “basics”, as in “everything you need to know about Sous Vide in one video” type thing. Great content as always, the brisket looked amazing! Hope you’re well & staying safe :)