I COOKED a Brisket for a MONTH and this happened!

  • Published: 12 September 2019
  • After cooking a steak for a week, you asked to cook a brisket for 1 month so I did! I love brisket and cooking it sous vide is awesome. However I have never pushed it for such a long time. Today you will find out what happens when you push the limits with sous vide cooking.

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    #Brisket #SousVide #BBQ
  • Entertainment Entertainment

Comments • 4 815

  • k3ntizZ
    k3ntizZ  31 minutes back


    • Rogue Video Productions
      Rogue Video Productions  58 minutes back

      Slow smoke one for 30 days

      • brownguy0405
        brownguy0405  1 hours back

        You basically created a bacteria vacation spot.

        • Reuben White
          Reuben White  2 hours back

          Pretty sure there was a southpark episode about this exact premise...

          • Jeremy Lopes
            Jeremy Lopes  2 hours back

            less than 80C bacteria and virus can live and evolve. Obviously a sterilization was necessary by cooking hot first or drying it


              Did anybody notices the knifes behind him the MILLION knifes lol


                Did anybody notices the knifes behind him the MILLION knifes lol

                • Cthuhlu808
                  Cthuhlu808  2 hours back

                  What about dry ageing a brisket then smoking it?

                  • Becky Cook
                    Becky Cook  3 hours back

                    The fat started to rot. Oh yum!

                    • 4smereka
                      4smereka  3 hours back

                      4-60 degrees is where bacteria grows and you cooked it at 55 for 1 month lmao

                      • Schinagl Daniel
                        Schinagl Daniel  3 hours back

                        When I read the title I tought, this will be like a rotten deheaded body found in the canal .... and I the video didn't disappoint me...

                        • Josue
                          Josue  4 hours back

                          Made me gag at 3:39

                          • John Michna
                            John Michna  4 hours back

                            Just wondering who thought that holding raw meat in a moist environment at 131°F for 31 days was a good idea?

                            • Charles Paluda
                              Charles Paluda  4 hours back

                              For sous vide 131-132 is fine and will kill everything nearly after a couple hours that is considered a dangerous bacteria. What likely happened was it fermented (guessing based on my own research into doing 24-72 hour sous vide's). It would be interesting to see you guys try it again but after you seal the meat dip it in boiling water for a minute or two. It will kill the fermentation bacteria which does actually thrive at those lower temps but only would be on the surface of the meat. Basically you tried to make yogurt out of meat.

                              • G Hollis
                                G Hollis  4 hours back

                                Sterilize that entire room immediately

                                • Iffat Zahoor
                                  Iffat Zahoor  5 hours back

                                  Me rn : what is the new disease called then?

                                  • E. W. Darbyshire
                                    E. W. Darbyshire  5 hours back

                                    Ouch! You put it on your cutting board. Your scenario of a one month cook at 130 degrees F in an anaerobic atmosphere is perfect for botulism. That's the perfect temp for max bacteria growth. You BBQ'ed it and it came out looking medium. The internal temp was not 250 degrees with a 45 minute hold at that temp. You killed the bacteria but that's not sufficient to kill the botulism spores and won't touch the botulism toxin at all. Botulism can be transferred by touch - you don't have to ingest the food. That wood cutting board...
                                    You were right - don't try this at home.

                                    • Benjamin Jenssen
                                      Benjamin Jenssen  5 hours back

                                      mmmmmm its so tender

                                      • Bob Bobson
                                        Bob Bobson  5 hours back

                                        "Cooked" is a very generous term

                                        • Ben Jamil Reed
                                          Ben Jamil Reed  6 hours back

                                          Hahaha SOO LETS NOT DOO EHHHTT 😂

                                          • Paul Whitaker
                                            Paul Whitaker  6 hours back


                                            • John Holzhey
                                              John Holzhey  6 hours back

                                              Should have smoked it first.

                                              • msclcar1
                                                msclcar1  6 hours back

                                                back wall has more knives then my entire kitchen cost :)))

                                                • chester Amstrong
                                                  chester Amstrong  6 hours back

                                                  People in africa could have eaten that bacteria

                                                  • Dacoda Basden
                                                    Dacoda Basden  6 hours back

                                                    So what is the technique for smoking spoiled meat called


                                                    • YoKayoh
                                                      YoKayoh  7 hours back

                                                      It looks good tho

                                                      • UnaClocker
                                                        UnaClocker  7 hours back

                                                        What went wrong... check out Chubbyemu’s channel. Specifically the one with the gas station nachos and the guy with the week old pasta who od’d on Pepto Bismol after he ate it.
                                                        You probably cultured botulism. And I bet it came from the Worcester’s sauce. Try again, without the sauce. And maybe cook it at a higher temperature. Google botulism, it can only grow at a specific temp. Barring that, sear it first, to sterilize it.

                                                        • Matthew Forys
                                                          Matthew Forys  7 hours back

                                                          it never got hot enough to kill bacteria so, this was kinda' expected, right?

                                                          • Agustin Naon
                                                            Agustin Naon  7 hours back

                                                            My man cook the meat for a month and then smoke the meat...and the meat its raw

                                                            • meDz
                                                              meDz  7 hours back

                                                              I'm pretty sure they threw it on a garbage, a poor man ate it and died lol.

                                                              • RJK7
                                                                RJK7  8 hours back

                                                                "if you cooked it for a month hows the video 11 minutes??"

                                                                • Ali Mahdi
                                                                  Ali Mahdi  8 hours back

                                                                  What an impressive set of knives 👍

                                                                  • shadwo xii
                                                                    shadwo xii  9 hours back

                                                                    Is 55 c enough?

                                                                    • Sebastian Diez Villarroel

                                                                      That thing should be a keter classified SCP

                                                                      • Alex Ramirez
                                                                        Alex Ramirez  11 hours back

                                                                        Should have made Angel try it first.

                                                                        • Big D
                                                                          Big D  12 hours back

                                                                          Not surprised at all 😂😂

                                                                          • Nick Fury
                                                                            Nick Fury  13 hours back

                                                                            It is Rotten.

                                                                            • DriPpeD Ent1ty
                                                                              DriPpeD Ent1ty  13 hours back

                                                                              Why does he sound like Garfield

                                                                              • Mason Torrey
                                                                                Mason Torrey  13 hours back

                                                                                There's this thing called evolution. New species of bacteria only come about when ''pressured'' by natural selection. An experiment like this can and will create a superbug. These guys have no idea how dangerous this is and if they understood what they are doing, they wouldn't even be in the same room as this let alone have created it in the first place.

                                                                                • James Smith
                                                                                  James Smith  14 hours back

                                                                                  Reading the comments - there isn't necessarily a time limit for sous vide at that temperature. The issue is the number and types of bacteria and their population growth rate at a given temperature. If you released a live cow into the vacuum of space and butchered it with a hot knife or laser beam and vacuum sealed it, it would sous vide profoundly longer successfully than a cow butchered anywhere on Earth. The air is full of microbes waiting to land on our food like flies. These same bacteria get in our mouth throughout the day. They are harmless in very very very small numbers but they can cause sickness and death in large numbers.

                                                                                  • nn nn
                                                                                    nn nn  14 hours back

                                                                                    e coli and salmonella which are usually present in meat are killed at temp 160F or 70C and above. You basically let the bacteria grow and multiply. Maybe try again at 70C above cooking temperature.

                                                                                    • Mycelium Knight
                                                                                      Mycelium Knight  14 hours back

                                                                                      had you only had the heat higher-up (above 140 or 150 i think) then it would've been safe to eat, albiet with an unusual flavor..

                                                                                      • CrazyCow500
                                                                                        CrazyCow500  16 hours back

                                                                                        yall are wild lol

                                                                                        • Thomas Jones
                                                                                          Thomas Jones  16 hours back

                                                                                          The smell is most definitely mung!

                                                                                          • Mark Russo
                                                                                            Mark Russo  16 hours back

                                                                                            Y'all should have tasted it.yumy LMAO

                                                                                            • ReeseSkii808
                                                                                              ReeseSkii808  17 hours back

                                                                                              It's not edible

                                                                                              Me: Eat it

                                                                                              • john walker
                                                                                                john walker  18 hours back

                                                                                                Waste of brisket

                                                                                                • Typical Anomaly
                                                                                                  Typical Anomaly  19 hours back

                                                                                                  Probably what a floater smells like.