I COOKED a Brisket for a MONTH and this happened!

Just the description alone...I had a cat that shat in my car once while taking her back to my place. It was so horrible...now imagining it baking in the sun in my car...Jesu Christo.

Lol 😂 idk why this experiment made me laugh so much 🤣

Gee, you have the sharpest finger that I've ever seen! Such wows, Guga! 😉

I loved the video. I look forward to the week-long cooking adventure next. 🙃

Im pretty sure this is a war crime

Guga I would love to see your recipe for carna asada I remember growing up on a farm having bbq with everyone on the ranch and i can’t figure out what I’m missing from the recipe and I now cook steak exactly like you do or at least try lol but I’m looking for a good recipe I bet you probably have already made it on your channel but I’d love to see what it is

you should have smushed the fat into between two pieces of glass and looked at it under a microscope.

That’s a pity it was a beautiful piece of meat 😢

Dude got 2lbs of meat off 15lbs.

He should have raised the temp up to 205 after a few days to make sure it killed any possible bacteria it might never have made it 3 days cooking would have been a better experience.

Oh, the smell is so delightful! It's like a baby left in a car for days in the scorching sun—absolutely heavenly! 😷

The awful smell is from a bacteria called lactobacillus. It's actually completely harmless (at least in moderate amounts), but it can survive in temperatures up to 60C (140f), and can be in trace amounts on the surface of meat when you buy it depending on the quality and the source. Cooking meat sous vide at lower temperatures for long periods of time (about 2 days or over) can allow any of this bacteria the time to thrive and grow while the meat cooks at a temperature not high enough to kill it. That's what results in the stench. Again, it's actually relatively safe, but still not recommended to eat as it would probably be unpleasant.

A way around this problem if you want to do long, low temp cooks is to blanch the meat in boiling water for half a minute before you start cooking it sous vide. As this bacteria is only on the surface of the meat and not inside it (unless of course it's mince), the blanching will kill of what is there so there will be nothing to grow while the meat slow cooks, and you can cook meat on a low temp for several days without having this problem (though not sure it would help something as long as 30 days like in this video).

Another way is to start the sous vide cook at a much higher temperature for about 20-30 minutes to kill the bacteria, before lowering it to your desired temperature for the long cook (you can speed up the temperature drop by adding ice cubes and/or scooping out heated water and replacing it with cold water). Although I haven't tested this technique,

Although arguably less effective because you don't get the entire surface, pre-searing has been known to prevent this problem too.

The only reason I know all this is because I did my research learning the hard way trying to tenderise beef cheek for 3 days at 57C (135f). It came out smelling like expired dog food.

give the brisket to an animal and see what happens

It sat festering in the temperature danger zone for a month. That should be a felony

I wonder how dry it would be after a post cook hot and long enough to render the brisket safe to eat?

This makes me wonder the same, how long can we go with this

These types of experiments are how Howard Stern came to be...

what a waste of good meat :(

I CANNOT be the only one, whose mouth watered like crazy when you started carving that beast. GREAT video.

Google worcestershire pronunciation

Hey Gugu, if you could stomach a baby $&(&384 left in the sun inside a car, maybe you should just try to smoke a real baby’s dropping and try that… lol

that shit isint congratulations,its outstanding

Missed you Maumau!!!

MAO MAO! MAO MAO! MAO MAO! He is back!!!!!!!!!!!

your food was just contaminated. Simple explanation.
there are plenty of bacteria that can survive a bath at that temperature you cooked at, your piece of meat must have been badly contaminated somehow.

Bro made freaking rat poison 💀💀

Your going to kill someone you don't cook sous vide for more than 24 hours anything longer is wasting time and running the risk of bacteria growing but you have to cook above room temperature like F135 or more

What did you think would happen you didn't get to rare temperature just to rot temp

i was like a month i guess you want rotting meat

Mmmm endotoxin

The bacteria lived on that brisket for so long that it probably became a new species

According to most food regulations laws. The danger zone for food born pathogens is between 4-60 C or 40-140F.
It is considered unfit for consumption if food is left in that temperature range for any longer than 2 hours, as pathogens multiply by 2 every 10-20 minutes. (might be wrong.)

He cooked this BELOW the top range of the danger zone, for a month.

Of course some food within the danger zone. Generally that is done with fresh food, and done within the 2 hours- so those pathogens have not had the time to muliply to a dangerous level.

Guga essentially created an artificial habitat to promote the growth of food born pathegens; fed it, and let the grow for a month.

Just 10 degrees higher, and it would have been safe to eat. He cooked it COLDER than restaurants or buffets hold their pre made food at.

I love Guga but I do wish he'd spend a bit of research about rather common knowledge. This wasnt an expirenent because its also been well documented what hapoens when you hold foods within the danger zone for a long period of time.

My biggest surprise is the lack of mold that grew in it. But I guess the brisket didnt have any in it to begin with and it was well isolated.

More knives than I'm comfortable seeing in a home 😮

You extended the wrong part I would like to see supper long smoke time

Hey Uncle Roger! This is nasty

guga had hair 3 yrs ago?

Theyre like this experiment cost too much we might as well make money off of it

Meanwhile in Iceland, let poisionus shark rot for 3 years and then eat it.

Before the conversion came up I had to calculate what that temp would be in Celcius. I then thought oh no, that's exactly the temperature you cannot leave food at cause bacterial thrive...not surprised at all 😅.

this is where covid came from

What about seasoning with fast food seasoning. Like Red Robin salt and Freddy’s rub

sounds like E.coli heaven

Stop doing sous vide under 140 dude 😭😭

Cooking With Jack would be so proud :')

Came here after watching Chef brian tsao video 😅

55 Celsius??? so like half of what we sit in a sauna here, I am more cooked than the brisket? lol
or just throw it in a shady corner in one of those super hot countries like philippines or thailand lol

Guga had hair!!!!

"death sandwich, death sandwich. Eat it or youre going to dieeeee, IT'S THE DEATH SANDWICH

Smoke it for a month, with marijuana

أحيه ...

Guga did u throw away the knife and the chopping board too with the brisket 😂😂?