ImmersiveAmbientModecolor: #ddaea0 (color 2)
Video Format : 22 (720p) openh264 ( https://github.com/cisco/openh264) mp4a.40.2 | 44100Hz
Audio Format: Opus - Normalized audio
PokeTubeEncryptID: 267ea473a465afdd601d744aa63e952923e4622a8f94c45e08d689b43ab0e303ee88fb690b3b5b700ce3bceb48f12d05
Proxy : eu-proxy.poketube.fun - refresh the page to change the proxy location
Date : 1715703495877 - unknown on Apple WebKit
Mystery text : M2RsSjNlTmNXOTAgaSAgbG92ICB1IGV1LXByb3h5LnBva2V0dWJlLmZ1bg==
143 : true
465,179 Views • Oct 22, 2023 • Click to toggle off description
Brisket is the king of barbecue, but it’s time we put the heavyweight champ up against some new challengers. In this video we compare 16 cuts to see how they stack up, and to find out if brisket is truly superior. This one was full of surprises!
#brisket #wagyu #wagyua5 #skirtsteak #welldonesteak #brisketbbq #bavettesteak #vacio #bbq #bbqfeast
—————
SUBSCRIBE and RING THE BELL to get notified when I post a video!
PLATFORMS
-Snapchat: www.snapchat.com/add/maxthemeatguy?share_id=Nzg2Rj…
-Instagram: www.instagram.com/maxthemeatguy/
-TikTok: www.tiktok.com/@maxthemeatguy
-Facebook: www.facebook.com/MaxTheMeatGuy
-YouTube: youtube.com/c/maxthemeatguy
DISCOUNTS
www.beacons.ai/maxthemeatguy
WEBSITE
www.maxthemeatguy.com/
FILMED BY
Sophia Greb youtube.com/c/SophiaGreb
—————
Views : 465,179
Genre: People & Blogs
Date of upload: Oct 22, 2023 ^^
Rating : 4.949 (183/14,225 LTDR)
RYD date created : 2024-05-14T06:12:22.199552Z
See in json
YouTube Comments - 387 Comments
Top Comments of this video!! :3
Petition for max to always wear that cow suit when he teaches us about beef
857 |
As a Texan- we grew up smoking our fillet (whole fillet, no individual steaks) to medium rare seasoned with coarse pepper & salt. Finish with a sear. Always wall to wall perfect.
Pellet smoker with mesquite pellets would be ideal
48 |
Max truly never disappoints with his meat knowledge 😂
291 |
I threw a bavette on the smoker yesterday and forgot. After 3 hours I expected leather… it was actually crazy delicious.
18 |
Im a bartender, but I'm mostly interested in distillates and their science and I love hearing such pieces of information as your explanation on why brisket's best when cooked well done
126 |
This is definitely video of the year, Max. I learned a lot about beef in just 16 mins. Thank you a lot & I hope to see more vids like this.
19 |
Max, you never bore your followers…or your arteries. Great episode.
23 |
Super disappointed you didn't throw a Tri Tip in the mix... It is the closest to brisket I have found, and time to cook makes it well worth it! Give it a try Max! You won't be disappointed!
43 |
Love all of your vids! Keep up the good work Max!
4 |
you should definitely get an untrimmed top blade shoulder roast (the flat irons untrimmed with the connective tissue in the middle) and try it again cooking it to around 185-190... one of the best unknown bbq items out there
8 |
Thanks for the lesson Max. It was really educational and fun learning about meat it's fibres and like factor. Have. Agreed week ahead.🎉
7 |
Love your videos so much thank you for making them!
9 |
I learnt a ton of stuff about beef cuts thanks to you Max ❤😊👏
6 |
I feel like I’ve blinked and your subscribers have doubled 😂 I’m so happy to see you doing so well! Another great video, learnt a lot here
2 |
I'm so glad you explained collagen is what makes working muscles so tough. I always knew those muscles where much tougher but didn't understand why, to me I always thought if a muscle is constantly being worked it should be more tender in my mind. Now it makes so much more sense!
40 |
Max: "Tongue ‘n’ cheek"…
Me: …do push-ups, Max. 😂🤣
3 |
I really enjoyed the dry jokes in your videos, Max. Keep it up!
1 |
always a great day when Max The Meat Guy posts a video or is in a video!
3 |
The smoke ring on the Top Round is insane🤤
2 |
@MaxtheMeatGuy
6 months ago
Use code MAXTHEMEATGUY50 to get 50% off your first Factor box at bit.ly/3LxJ3KU !
94 |