@2799javier
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.
@commishg
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.
@ElijahBagdonas
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?
@bbqbeer1883
My inner Gordon Ramsay was yelling at you 🗣📢STOP SQUEEZING THE MEAT!!!!
@KP-sd2mf
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.
@LauraWitwicke
I’m a missionary in Asunción, Paraguay. When we came here, I couldn’t find brisket, so I started smoking vacÃo. 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!
@hefudgedafrog
T Minus 1 week til Guga gets a hold of this
@carneyfuego
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
@KENNEY1023
This is the reason I started watching your channel years ago. Would love to try this some day but things are tight right now.
@jeffbonebrake3738
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.
@tikkin11
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!!
@Mongoose540
I just smoked this cut last night for Thanksgiving. This is the best "brisket" I've ever had. The meat literally fell apart. I couldn't even cut it. Great job on the video. Porter Road came through on the cut.
@Brendan2Alexander
I live in Mexico City and when I go to Argentine restaurants I usually order the vacÃo. Is one of my favorite cuts and is not expensive.
@_SurferGeek_
I don't subscribe to all the conspiracies regarding the prices of meat in general, beef in specific... But, the cost of beef has dramatically reduced how much we purchase lately and I doubt I'll ever buy a whole brisket again. Can't justify the cost. For that matter, it's like the 70's all over again. As a kid growing up, we went out for dinner maybe once a month or even two. We're back to that again.
@rustyallen1148
I watched this the day he posted it. This is the most unique bbq video I’ve seen in a very long time. I’m going to try and find this cut.
@elchanclascocina
Wow! whoever can get their hands on a vacÃo in the USA try to do it! you don't have to smoke it slow and low, the muscle is not nearly as hard as in brisket, so you can grill it at a medium temperature. That cut may take 2-3 hours (4 hrs if you take it in the lower side of temp). It's really juicy!
@MadPick
I ordered a vacio from Porter Road based on this video; I cooked it the same way that Jeremy did, except I used my Recteq pellet grill, and I kept it warm for 26 hours in 145-degree sous vide. I didn't expect mine to be half as good as Jeremy's, based on how my briskets compare to his 😆, but on the contrary it looked nearly identical. VERY juicy, and VERY tender! It was a lot of fun to try, and I'm happy that I did it. I also ordered a couple of beef bellies at the same time to minimize the shipping expense, so those are coming up next . . . . Thanks for the inspiration, Jeremy!
@GeoffGiammarco
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
@minettehatt2329
I ordered one! Your videos are awesome, and thank you for sharing something new!
@MadScientistBBQ