Ultimate Brisket Showdown: Bone-In vs. Boneless American Tajima Wagyu Cow | The Bearded Butchers

I love watching this show so much ❤❤❤😅😅😅

Hello sir/sirs. In your experience and opinion, how many 2 inch porterhouses can your get from the whole loin on average? Thank you, and remain safe.

Anytime I think of this brisket I think of those cow pimple videos

👍

Hi my name is Danny how can I get a bone in brisket shipped to my residence I live in Utah. Hope someone will answer my response.

Best butchers, thank you for educating me or us or people .

Can't wait! I mainly do venison, duck and dove... I have a friend who hunts, and he brings me whatever is in season.

LOOK at the size of these Beefs

Just reup'd on a 4lb bag of black. Best seasoning I have ever had. Sad that you no longer have the bucket available, but I still have my old one.

Hello guys, wow, wow, wow. This brisket (Waygu) cook off is one of your best. Since last year in 2022 I have enjoyed your instruction and wisdom, I was raised in Cleveland, OH and had I know about you guys would have been watching sooner. Your professionalism, expertise and knowledge is legendary, your logo does great honor to your family. Keep it up!

once ya go with the black seasoning ya cant go back

That was AMAZING!!!

hands down best damn food/butcher channel that exists! this one was awesome!!

LOL…

TAJIMI 😂😂😂😂😂

You can really feel and see the love and passion you have for your chosen craft, it is truly enjoyable watching you two working together. Please stay close and may Gods anointing be upon you and your family.

I have watched your butcher videos for years. I love that you expanded to the cook porch.....lol Which Yoder are you useing and are you talking about Jeromy Yoder, The Mad Scientist Bbq guy?

We’re is the brisket come from the cow

Welcome to the Yoder family gents! Proud owner of a YS640S, and a Durango 20" Finding the sweet spot on the damper is the trick to even the temps across the pit, I found all the way out to the right then back in an inch or two evens the temps right across

I'm wondering why you don't tell us what temperatures your smokers are at. Plus what internal temperatures do you pull the Briskets at? I used to work for a giant meat processing company and we used to pump marinade into our Briskets and then tumble them in giant vacuum chambers with our rubs. Then we smoked them for 8-12 hours in giant smokers that held over 6000 lbs. per oven. Our smokers also had steam added to the ovens. It was an amazing operation........

The Duck Dynasty of the butcher world. Very cool.

I love the restraint you show for the video. If I had a knife in my hand cutting the cooked meat, my other hand would be putting fatty meat in my mouth with the first cut.

You guys are very inspiring 🤘🏽. I thoroughly enjoying smoking all diff cuts bcuz of you guys. And the seasonings are a must for every get-together. And we always cook more than enough 😂. Gonna do a brisket again this weekend 🤘🏽

Man, you guys do great work!

That boneless one is a thing of beauty

What a great video guys!!!

After watching this, you know what!?

I AM F-ING HUNGRY! 🤣🤣

Great job! 🤤👍✌

Greetings from Slovenia 👋

bone in is going to have more flavor

This video would have been the perfect opportunity to do a collaboration video with Brad Robinson from Chuds BBQ. Brad is the expert when it comes to smoking brisket and Seth is the expert when it comes to butchering!

Is butcher paper better than foil? What is the difference?

I love the content of this channel, everything explained perfectly. The only thing I would suggest is use multiple stationary cameras instead of a single hand held device. It needs some extra effort in planning and editting, but the result could be absolutely game changing.

Started cutting meat in high school has been a proffesion thats done me well for 15 years. Love that you guys are showing people what its about.

A few days? Dude I could eat that whole boneless brisket myself within the hour. I'm 6'4" 255 lbs. I know that brisket will have seen its last hour.

Us Black fans of yours appreciate you going ‘Black’… good video and I enjoy watching your content!

😋😋,, I really enjoy the video BB!!,,👍👊👊.

If you’re switching from bucket to bag on your black seasoning does that make it cheaper for the consumer?

🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤

You guys have the strongest willpower in not sampling these roasts before you cut them up. I couldn't smell all that goodness and not taste a little sample when it came off the smoker. Also, what would you estimate the retail price of the two briskets?

You should try the lone star grilz offset pellet smoker

Not a fan of the BB's black, The molasses just doesn't work for me.
Kind of a shame there is no smoke ring but I'm sure its fantastic

Use heat and hold!

I had a Camp Chef pellet smoker, and sold it for very little. Pellet smokers do not work nearly as well as offset conventional smokers. The $1000 Camp Chef took three times longer to get the same amount of smoke into a brisket as the offset that used big chunks of smoke wood!

Yoder! 620.... Kansas where I grew up. the people in Yoder and what they produce are amazing.

I say you smoke those 40 cases of chicken wings and then fry them up in wagyu beef tallow. 😳 🔥🔥🔥🔥

I need a refrigerated closet in my house that I can roll hanging sides of beef out of for processing.

You guys need a bigger slicer!

Spencer is an elite editor. The B rolls are TOP TIER

What kind of sunglasses the guy in the blue shirt have?

You could of licked the paper when the cameras are off .