I Cooked EVERY Animal’s Brisket

Max the Meat Guy

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The video opens with Guga unveiling an ambitious experiment: sourcing the brisket-equivalent cut from a variety of animals and cooking every one of them exactly the same way to discover which chest meat rules the barbecue pit. After a quick overview of his line-up—beef, pork, lamb, goat, venison, elk and even an alligator brisket—he explains that each piece will be trimmed similarly, seasoned only with salt, coarse black pepper and garlic powder, and then smoked low and slow over oak until it reaches perfect probe tenderness. By removing rub complexity and holding temperature at 250 °F throughout, the creator ensures the only variables are the animals themselves.

Preparation is meticulous. Fat caps are evened out so every brisket carries roughly a quarter-inch layer for moisture and self-basting. The meats are then laid into the smoker side by side, spritzed every hour with a 50/50 apple juice and water mix to prevent bark from drying, and wrapped in butcher paper once the internal temperature hits the stall at around 165 °F. Guga walks viewers through the familiar stall phenomenon, stressing patience and consistency so that each cut receives identical smoke exposure and rest time.

After an average of ten hours, internal temperatures climb past 200 °F and the briskets are pulled for a full one-hour rest in a cooler. During the reveal, bark color ranges from mahogany on the beef to darker ebony on the game meats, yet all pass the bend test, showing uniform tenderness. Slices reveal distinct fat distribution: beef offers defined intramuscular marbling, pork displays a gleaming fatty seam, while venison and elk show a noticeably leaner, finer grain.

A blind tasting panel featuring Guga, his brother and two friends judges every brisket on juiciness, flavor intensity, smokiness and overall tenderness. Beef sets the benchmark, delivering classic brisket taste and melt-in-the-mouth texture. Pork surprises with a sweet, ham-like profile that pairs well with the peppery bark. Lamb divides the crowd: its grassy depth is either loved or politely set aside. Goat impresses with mild gaminess and soft fat pockets, securing a respectable mid-table finish. Venison and elk both lean toward the drier side yet win points for bold, earthy undertones that beg for a sweet sauce. The alligator brisket shocks everyone; though slightly springy, it soaks up smoke flavor and showcases a unique seafood-meets-poultry note that some tasters rank above lamb.

Scores tallied, beef remains king, pork lands second for its approachable sweetness, goat slides into third as a sleeper hit, followed by lamb, alligator, elk and venison. Guga concludes that while traditional beef brisket still offers the most balanced experience, adventurous cooks should not hesitate to experiment: proper trimming, straightforward seasoning and patient smoking can turn almost any animal’s chest cut into barbecue gold.

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