I COOKED a Brisket for a MONTH and this happened!

Welcome back to SousVideverything guys. You know sometimes I get some wild requests from you guys. At the same time I am very curious to find out what happens when I cook a brisket for a whole month. There's nothing like a good old brisket explosion. After smoking so many briskets and cooking them sous vide today is the day we're gonna find out what happens when you cook one for a whole month. Like I said you guys ask for it and I'm going to deliver. So let's do it. This is a 15 pounds choice grade full packer brisket which I got it from Sterling Silver premium meats. We call it full packer because it has two muscles the flat and the point. When I cook brisket I like to trim it well. I have no idea what will happen to this one but at the same time I'm going to treat it as if it was a regular brisket. For the flat part of the brisket I like to leave a quarter inch of fat. The point however has a lot of intramuscular fat so I like to remove all the external fat from the top. Once I was done trimming this is what it looks like. To make sure my seasoning was thick I am using Worcestershire sauce. This is not to give any flavor to the meat it is basically a binder to make sure that my seasoning was thick. Talking about seasoning I kept it pretty simple with salt and freshly ground black pepper. As you know this is a big piece of meat so you gotta season it well including all sides and the edges. Now there's left to do is bag it up and get it ready for the water bath. I'm gonna be cooking this beautiful brisket at a hundred and thirty-one degrees Fahrenheit for 31 days aka one month. I don't know what to expect I'm excited to find out just like you guys are but enough talking let's take it out. Let's do it! Normally you see me sitting down right here next to the food and saying wow that smells fantastic but that I'm gonna do it like we always done it but I must use some type of protection even the protection. Sniff it come on! It's so bad. It smells terrible guys there's no smell beautiful today. It is um okay let me try to explain and I'll try to be close to it so that you can actually get the microphone next to me Maumau. Let me extend my arm. Maumau is like this and he's not even coming forward. It smells like a baby inside of your car and it was left over for days on the Sun. Guys it is horrible smell and I am 100% not even a doubt sure that it's bad. It is bad, bad, bad. Now the question comes let's just discard it or let's go ahead and put it in the smoker see what happens slice it up at least for us to see what it is. I'm sure if I, hold on let me take a deep breath. I'm sure if I don't do that you guys will be very upset with me. So I think we gotta run the experiment at least slice it. Right Maumau? And see what happens. Sorry I ran out of breath. Wow it is absolutely horrific and horrified. Obviously I don't have to tell you not to do this. Do not do this in any possible way. But I know it doesn't look that good right now but watch this. There we have it everybody you know it's very true what they say looks can be deceiving. Right Maumau? Oh yeah. I want to stress one more time this is a terrible idea. Do not try this at home. This is bad all right. This meat is inedible who knows what there is inside. With that being said I must say that it looks phenomenal. It looks beautiful. But you know it's funny because what it smells like is like you know when you go to the gym and you pump some iron and you work out like there's no tomorrow Maumau and you're sweating and you work out for like eight hours non-stop right. And then you go like and then you want to go and take a shower but you don't have time to. You go and spray yourself all over with deodorant and stuff like that. I know our viewers are more sophisticated they don't do that. I'm just saying. But they know somebody that does. It's possible right I'm just saying. And then that's what it smells like all right because the smoke is masking the terrible smell that is inside of this. So when you threw it on the smoker you're just throwing some axe on top of it. That's right my smoker is the axe everybody. With that being said it is absolutely not safe to eat. At the same time we've been all this way I want to know what the texture will look like right Maumau. Don't you want to know? We're gonna do it we're gonna do it all the way. We're gonna know I want to find out what the texture is like and what it will be like even though we might not eat. You want to eat it? Are you okay Maumau? It's a little bit unbearable. Anyway are you ready for this? Right now I wish I was Darth Vader. Darth Vader yeah. All right we gotta do this Maumau. Let's do it for the team. All right everybody this is a little bit uh unbearable let's just say it. A little bit. I just it is difficult to describe to them what it smells like but at the same time what do you think happened? I think it has something to do with the fat. The fat? Yeah just by standing at that temperature and just cooking it for so long it basically the fat started to rot. Probably, probably right. I know you guys know 10 times more than we do and I'm pretty sure the very first comment after a little while on this video it will be exactly what it is because you guys are way too smart. You guys are geniuses. Geniuses yes. So something happened it is completely inedible I cannot stress enough again don't try this at home it is a total disaster. I don't know where we can push it to until it's become good to eat but after a certain point obviously a month is way ridiculous. Ridiculous. It is absolutely don't do it everybody. And it was a beautiful piece too. It was I wanted to eat it because it looks and it still look okay it's just obviously overcooked but uh. It's like all right I'll be honest with you guys and Guga is going to get mad at me but when we took it out of the bag I was like okay it's bad but I'm willing to put that on my mouth to describe the taste. No Mau Mau if you do that you have kids you have family I will never allow that to happen. I was willing there but then after we smoked it was like you know what no problem I'm gonna do this just just to describe to you guys the taste but after we cut it open again. No. It's all I can do not to throw up right now honestly. I would say that it is worse now than when we open it with the bag. Yeah. Because the smell of it just went like and that's what it is guys. I know you guys are smart and I know they're gonna let us know what happened something happened. We recommend you do not do this. Do not even think about it it is a waste of your time and brisket it is horrible. The only reason I did it is because you guys asked for it you want to find out what happened how long you can push it which is kind of good. We we know that a month is ridiculous a week steak I did it before it's absolutely ridiculous right but we want to find out how long we can push it and normally on a very long type of cook we push it for a very very long time. I mean a steak you cook for a couple of hours and you push it for a week. Exactly. A brisket you cook it for a couple of days so we push it for a month obviously a month is way too much. It is ridiculous don't do it everybody unbearable. Maybe a week maybe two weeks. I don't know if you guys want to see an experiment like that one week one week brisket versus two week brisket maybe it's a regular regular sous vide brisket versus a wheat brisket. I don't know about that because this one is really off-putting and you guys comment down below we're gonna make it happen. You know what skip the brisket give us a break on that guys. Anyway guys these are the results please do not try this at home. If you do enjoy this video make sure you give it a thumbs up. If you're not a subscriber be sure to subscribe for future videos. Remember if you are interested in anything I use everything is always on the description down below. You all right Maumau? Holding my breath over here. Me too. Thank you for watching and we'll see you guys on the next one everybody. Take care. Bye-bye.