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

Have you ever seen a BONE-IN brisket? In this video, we'll pit two briskets against each other in a battle for the ages. One is bone-in, the other boneless. Both are from a full blood American Tajima Bourbon Mash Fed Wagyu cow, a highly prized animal. We'll cook them both the same way and see which one comes out on top!

Will the bone-in brisket's extra flavor and moisture give it the edge? Or will the boneless brisket's ease of cooking make it the winner? Only one way to find out.

So sit back, relax, and enjoy the show. The Great Brisket Showdown is about to begin!

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[JiggsHiggs]

I don't understand how you guys don't have 10M+ subscribers.
This is hands down the best butcher channel on all of Youtube, Happy I found out about you guys!

[jeffreygeorge]

That Bone in, with another 4 hours rest, would of melt in mouth... Great job, looks amazing..

[trevorcantrell]

Spencer needs more love in the comments. This guy has top tier editing skills.

[jeremyortega]

You guys push top tier videos… one of the few channels I can really sit through the WHOLE video. Thanks for the content guys

[gunnysalas]

You guys deserve a "TV show" for real. Stayed for the hour and learned a lot from you guys.. always enjoy the content and knowledge

[kidathi]

I love how one animal has turned out to be multiple episodes and shorts. Awesome content creation BB.👍

[jts]

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.

[garryhammond]

Excellent! - Thanks for the comparison Guys! - Cheers!

[darylSKYTZOwillis]

Whether you are cooking or carving I can’t stop watching once I start watching. You guys are very educational and entertaining. Thank you, and keep up the great work 👍🏼👍🏼👍🏼

[joelcoye]

If the bone in brisket had more time to rest, it would have been more tender. The rest is when the magic happens.

[deanjones]

Always looking forward to new things from you guys, thanks very much

[pacman_]

That's one of the best brisket trim I've seen. Excellent knife work.

[caronin]

I have to say that in the years I've been watching cooking and BBQ videos, this is only the second bone in Brisket I've seen done and both look amazing. I wish I'd had Brisket available when I introduced my wife to Japanese A5 Wagyu, she would have been ever more ruined for regular steak than she is now.

[eddiewilson]

Thank you Guys so much for sharing this video and I love 😍 learning and brisket especially when it's tender!!!!

[afidram]

These guys can break down a brisket blindfolded, but we found they can’t roll and recall fat side up, fat side down lol. Amazing job and awesome video, keep them coming!

[TheWhitetailrancher]

YES, I sure have had bone-in, i prefer it actually. However i have a completely different reason. I make stock out of all my smoked/BBQed bones. I cant tell you how incredible it is. most especially when making potato-leek soup or my own invention clam chowpeno (a cross between spicy capino (spicy Itialian seafood soup) and creamy clam chowder. I also smoke the clam chowpeno as I make it. My Pop's is just nuts for the stuff!

[hawkforce]

You guys won me over again! You can tell a lot about people from their dogs! And that dog luvs y’all and it says so much. Thanks for all you guys do.

[mikeh]

Wow! You guys are living the life. Awesome.

[suzzettebridges]

I love watching you guys cut these pieces I like learning where certain cuts come from.

[carlschuchardt]

Looks delicious, thank you for the video.