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.

T Minus 1 week til Guga gets a hold of this

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.

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.

I’m a missionary in Asunción, Paraguay. When we came here, I couldn’t find brisket, so I started smoking vacío. Everybody loved it. You can find it in every corner market, or 24 hour convenience store! Although I’ve never found one here half the size of the one you just smoked! I’m smoking one right now for a Fourth of July party tomorrow!

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

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

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

For those who live in SE Florida (Broward and Miami Dade Counties), we have a large Argentinian and Uruguayan population. There are a number of meat and grocery stores that sell these cuts from cattle raised on the Pampas of both countries. They even import their preferred wood que bracho. Vacio has long been a favorite of mine, but cooking it low and slow is definitely something I would try on a future smoke.

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

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

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?

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

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

I Have my Porter Road vacio on the Webber Kettle with a Santa Maria attachment from Gabby’s Grills right now. Thanks for helping make this available. It looks amazing.

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!!

This is why I love your channel!

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

Howdy old friend. My God that looked amazing. I haven’t had a good piece of meat since you guys moved. You truly are a captain of your industry. Congrats and continue success. Geoff

Another great video. Thank you!