Texas Style Brisket on the Traeger with Matt Pittman of Meat Church BBQ | Traeger Grills

[@TraegerGrills]

How do ya'll like to do your brisket?

[@aramis295]

I like to have brisket cooked well done! Well, obviously, I've never eaten this meat, before!

[@michaelalbert6421]

Well done☝️☝️ 👌

[@aramis295]

@@michaelalbert6421 That is the most common way of cooking steak, which as a Traeger expert, it actually reduces the amount of rawness on the inside of the meat itself.

[@bigscreenbird8198]

Yes

[@bmeclipse]

Texas style, fat side up. I recently started doing wagyu briskets. They’re like butter.

[@BigJ78-]

Bro, “meat shims” might be the coolest thing I’ve ever heard 😂! Trademark that and put it on a T-shirt

[@truthhurts7529]

Fat cap down means the fat part of the brisket lays ON the grates? If so, that would mean that the fat part of the brisket on your particular smoker, would be facing the heating element that’s on the bottom?

[@pegv3803]

Matt, I watched this video several times, took notes, and printed the recipe just so I could do exactly as you did preparing this brisket. I followed your instructions to a 'T' and my full packer brisket that I smoked this past Labor Day was a huge success!! I did everything just like Matt except I didn't use as much of Holy Cow but a little heavier on the Holy Gospel. After I trimmed all the fat, I made some tallow and what meat I trimmed off, I ground it all up and put in the freezer for later use. Thank you Matt and Chad for this amazing recipe and lesson on how to bring a little Texas to my home. I'm from Texas but I moved to North Dakota in 1979. There is nothing like a good ole' Texas Brisket and I love my Traeger!!

[@truthhurts7529]

Fat cap down means the fat part of the brisket lays ON the grates? If so, that would mean that the fat part of the brisket on your particular smoker, would be facing the heating element that’s on the bottom?

[@MrLarrana]

I did it today. It works brother.

[@danoesq2]

I've cooked over seventy briskets and screwed up a lot in the beginning. There are so many variables. My advice if you're a beginner is smoke it at around 225 to 250 fat side up, wrap in a foil boat around 160 roughly (which creates a bark and will keep the lean moist). Cook to around 200 then rest it for around fifteen hours in a cambro at 145 or a Breville oven which can go to lower temps. Resting that long is critical for a killer brisket.

[@Salz88]

When you wrap it and place it back on the grill are you keeping the temp at 250F? Or are cranking up the temp to 300F until internal temp reaches 200F?

[@huckinator]

@@Salz88if he’s doing this like Chud’s bbq (which is a good guess since that’s the foil boat “creator” and he uses a breville too for this purpose) chud bumps it to 300 once in the foil

[@danoesq2]

I got the Breville idea of Chuds. I bump it up sometimes to save some time.

[@noahpalomarez5022]

I do low and slow for over 10 hours don’t go by temp do a the first 3 or 4 heavy smoke wrap then use the thermometer when it stabs the meat and comes out like it hittin air

[@kylegroover1655]

Thanks for your comment 👍

[@MeatChurchBBQ]

Such a fun cook with my boy Chad!

[@braddixon3338]

To me, your overnight method is the "ol boy" method for me. Just so easy, and produces a fantastic final product. I felt a little weird the first time, going to bed while the Traeger is running, but when you get up in the morning and find your brisket isn't over cooked, and then the final product after finishing it is just superb.

[@SHREKfiona1234]

Hi from Bastrop TX, I'm glad to see true Texan giving away his secrets. I prefer the yellow fat in every bite. Post oak is my fav. Been using paper bags from grocery stores for years for BBQ briskets and other meats as well. Been studying other cultures ways of BBQ and have found some amazing tips,tricks and techniques as well as cooking methods.

[@-.Steven]

Meat Church + Traeger = The Dynamic Duo! Can I get a Witness! Hallelujah! I am tasting a slice of Heaven.

[@Zuhlsmann1]

Idea for a future video: basics for meat grinding. I'm getting more and more into cooking bbq and being able do a more aggressive trim AND utilize the trimmings is something I'd like to learn more about. I also really want to be able to make my own sausages someday

[@ryanjohnson991]

😊😅😊😅😊hu

[@edandre9758]

Just bought our Traeger Pro575 a few weeks ago. Have been dying to do a brisket and following your video instruction. Brisket is prepped and in the fridge for tomorrow’s cook. Kinda nervous but no stopping now. Hope it comes out as delicious as yours looked in this video.

[@MrLeary73]

How'd it turn out ?

[@caryhudson7219]

When Matt said when he buys a brisket he's looking for the thickest and most uniform flat that was great content. I'd love to se a video about how to shop for a brisket.

[@view23015]

Bingo - it helps it to cook evenly

[@Pittsburghbad]

I'd like to see him cook one that is completely different size sometimes I can't find a uniform. Brisket

[@TravisLeavey]

Use those meat shims lol

[@stevemaynor2624]

Matt thank you for what you do , you are really helping us rookies out , love your videos , I've learned so much just watching and listening to everything you say

[@joewestern6387]

Just subscribed. Was a chef for about 10 years. This Brisket recipe looks amazing. Just got into Treager a few years ago; primarily to smoke salmon ( I live in the Pacific Northwest). I’ll be cooking a brisket this week using this recipe. Thanks!

[@veelink6345]

Dejon Mustard without seeds first then a good coating of Montrel steak seasoning then a thick layer of course ground black pepper. Boom perfection.

[@ScottCarlson-n2h]

I watch this every time I cook a brisket. Always great to refresh! Thanks!

[@theseahawksfan16]

"More tender than your mother's love. Which is really tender, from what I've heard" just sent me lol. Fantastic cook boys

[@anthonygarza3631]

I'm from Texas and i thought this was amazing, thank you. I know you may think you unwrapped it too early but it also allowed you to get a nice bark. Well done!

[@YoMamaBoyfriend007]

Did super smoke at 200 for 12 hours. Went up to 250 after the wrap for another 2 and the brisket is butter. Voodoo and Holy Cow with extra pepper. Mustard binder.

[@steveperdew6583]

I smoked my first beef rib last weekend after watching your video and it came out great. Took a little longer than I expected but everyone loved it. Keep the videos coming. Learning a lot.

[@lynnbryant9866]

Thank you for taking the time and trouble to do what you do. I've learned much from you, and I appreciate it. Thanks again.

[@NickCarter-z7p]

Matt, I followed your recipe. I used Holy Cow and Holy Gospel just as you did. I let it rest in the oven at 145 degrees for 4 hours. Best brisket I ever made. Thank you for your tutorial.

[@TraegerGrills]

That’s awesome!

[@richsparks393]

Hey Matt, I've been watching and studying the videos on brisket. Honestly, I'm a little nervous to cook my first ever brisket on Sunday. My kids are coming over and we're gonna give it a go. I'm gonna follow the video to help. Thank you for all you do

[@slabnastyy8496]

How did it go?

[@rascal4336]

I'm a Texan and have done competition brisket for many years and never have done them meat side up. I have always done them meat side down. It keeps the meat juicy.

[@jamesgomez3050]

Matt I did everything you said to do and my 2nd Brisket ever in a pit came out Perfect! I was beside myself. Thanks now I have family asking me to make one for them. awesome tutorial.

[@britaindwilson]

I have been converted and ready to be baptized in BBQ Sauce. Thanks for the fantastic trim/prep/cook/cut tutorial. Appreciate you sharing your knowledge and love of BBQ.

[@realrussclarke]

Hi Matt, I just attempted my second Texas style brisket and trust me I KNOW Texas brisket, lived there two years and did the tour. My first attempt was absolutely horrid!! Then I watched this video...BAM success. Not perfect but damn good. I used my buddies pitt boss and the temps were not very accurate, couldnt get 200-225 even though set at 220 it would run closer to 250. I just relaxed and followed your advise. Cant thank you enoiugh!

[@recipesforagreatlife3836]

Just tried this. Came out ok. My lack of experience really came through. It was still a bit tough but it is only my 4th time ever cooking brisket, but first time on the Traeger. Flavor was good but definitely need more spices next time. I only used what I had on hand. Great video and thanks for all the great tips.

[@brucetownley1126]

Followed your recipe to a tee. By far, the best brisket I’ve done so far. 🎉

[@keithhobbs]

ive held a brisket at 140 in foil for over 10 hours and the bark was perfect

[@wfodavid]

Ya gotta love Chad's britches.....another great one MP!

[@kennethseith3703]

When I trim my brisket all the smaller pieces that you mention to use for grinding I smoke them along with the larger cuts. It satisfies that I want to try some now and I don't want to wait.

[@regularguy1144]

I absolutely love my Traeger it’s truly a game changer.

[@bmeclipse]

Matt I learn every time you do a brisket video. Really appreciate all you do.

[@chesson61]

Nice post. I moved out of texas twenty years ago and have missed the barbecue ever since!

[@Gask3t]

You keep on mentioning how you use the trimmings for burgers in all your videos. I'd love to see how you make burger meat and then throw it on Traeger's new flatrock grill.

[@CDGMR1]

I’ll start cooking in 2 hours… will have to play it again and again. Luv it!!

[@H4DSteel4]

Lol. I've watched this 3 times already. Brisket goes on in 20 mins

[@Carlos-n6v6h]

Bien rico ese brisket.thanks for all the time you spend to teach how to do it mi favorito brisket

[@trwiles3451]

For carnivore diet, meal prep.....I know it's not preferable, but is there a preferred technique on storing and reheating brisket?

[@captainpoil]

Awesome video. Cooking a brisket is one of my favourite meats to do on my Traeger. Lots of great tips from these Legends. Especially the competition style vs texas style. 👍👏

[@Gobfin]

Hahaha “if that’s wrong I don’t want to be right” Mighty brisket you made there fellas good work

[@scottleggejr]

I love this. You can tell you guys are having fun but also die hard serious at the same time. Good stuff boys. 🍻

[@scottyh007]

Only meat side up on Pellet grills, this gives added protection from the heat source and helps stop drying it out.

[@anthonyperez2002]

Since i had my Treager, my bbq been excellent. I only use meat church seasoning to.👍

[@aramis295]

@ 3:01 Matt, I actually saw some rubs at an outdoor camping and hunting store, called Sportsman's Warehouse, as well as, of course, the official Traeger rub, except that the label is actually updated in a new look!

[@joshneill6057]

Its almost midnight and my mouth is watering

[@deborahdallatore1438]

I had a heck of a time maintaining the temp in my wood smoker. Please do a video on how to use a Traeger pellet from start to finish please!

[@tomstevens4037]

Great Video Matt. One thing I'm a little weak on is trimming the brisket. Loved your method, and thank you for sharing.

[@geoffreyshaffer8560]

The hair sniff @ 26:30 is epic. Nice work gentlemen.

[@cristinearias6613]

I like the idea of leaving it alone all night and turning it up to 250. Can you tell me how many hours of bedtime and how many hours at 250? Also, do the pellets last that long, and do you wrap before turn up to 250?

[@Pun_vs_Food]

You guys did a helluva job on this video brothers!!! Cheers!!!🍻🍻🍻

[@doncapo-v5m]

Can you wrap with parchment paper? What are the pros and cons if any?

[@BBQOnABudget]

So many people are cooking on pellet grills these days, and I believe the fat side being down helps protect your meat side from drying out with the heat source generally being underneath the meat.

[@duanehenicke6602]

Try turning it over every couple hrs. Don't forget to rotate as well. Faster, more even cook. When you really get adventurous. Try smoking it until ready to pull without wrapping. I suggest making a sop mop and start applying when it hits around 180 on the lean. Once done wrap it up tight with a little of the mop for the rest.

[@truthhurts7529]

Fat cap down means the fat part of the brisket lays ON the grates? If so, that would mean that the fat part of the brisket on your particular smoker, would be facing the heating element that’s on the bottom?

[@GeneralRock114]

When you do one overnight at 200, what time do you start the cook?

[@waynesmith9984]

Watch this video. It was easy to follow. My brisket turn out so good 😊😍🥰

[@AppaGo420-rz5bz]

Be flexible in how you cook and the rewards are well worth it. I no longer trim my brisket, I only remove that hard slug of fat that will not render down. I brine my brisket for 5 days, I put all of my flavours into the brine. Think beef stew with a ton of salt. I never use a binder. I put the brisket on at about 12:30 to 1:00 am at 165 and when I wake up in the morning i turn the smoker up to 225 and than I wrap the brisket in butcher paper, at about 195 to 200 degrees I’ll remove the brisket and put it in a cooler while I finish everything else. I’ve had it sit for 3 hours and it was awesome.

[@garyschwendner5989]

Another great video...very informative. Thanks

[@mikejanson1939]

I saw a video where they used a sous vide to keep the temp at 140 until they want to eat. They left for 12 hours and still was great.

[@deanm4138]

Looks amazing I cook my brisket the same way Matt does fat side up and a coarse ground pepper, salt and lawery’s , put it on the traeger the night before on smoke and let it go all night

[@GeneralRock114]

When you wrap, do you put it on the top shelf??? Also, during the initial cook when it’s on the top shelf, is it ok to put a pan underneath it on the bottom shelf????

[@Mrtscrp30]

Celery seed for smoke ring? Do y'all use that at all. Do you stay in the stall longer? For better fat rendering?

[@tonywinton7949]

Love the education thanks, I’m new to how to do this. I’m learning to do this to get my wife meat she can and will eat . Due to health issues Her diet doesn’t allow for sugar, any suggestions?

[@whit037]

So how do you figure out how big of a brisket you need when you’re trimming off a decent amount of the brisket to form it? Is there a pound per person ratio?

[@In-The-Wild-Outdoors]

I save the fat trimmings from my briskets, and put them in 1 pound vacuum packed bags. I save them to mix in with ground venison, so I can cook the venison to medium rare. With pork fat, I feel the need to cook to 155, which is no bueno for venison.

[@joshuaalvarez4781]

Also how many hours does it usually take to cook it up to 175° before wrapping in butcher paper?

[@brandondearth7654]

Thoughts on doing this brisket at 165 super smoke until it reaches 175? then bumping to 250 for the wrap finish. and you are a Meat Pimp!!!! i use every seasoning you create and i appreciate the awesome content in each of your videos, thank you! Brandon Dearth

[@Jamie_Eldridge1]

Goldees holds in Foil after a no wrap smoke and they are number 1

[@russstobbe8263]

I wanna know where he got that slicing knife!

[@mz8210]

Hi...looks awesome !!! Can you tell me which brand of meat slicer you have and use?

[@RussGrigg]

If you are resting in a cooler should you wrap in a dry towel or wet towel or just in paper? Thanks for any info.

[@MrTaylorbrown100]

Newby question. Im about to do my first brisket. Can I use the meat trimmings in a stew or chili? I don't see why not but just curious. I like to experiment with different meats in each trying to get them better.

[@MrScooterland]

You mentioned that if time allows season the night before. Do you cover your seasoned meat, or do you wrap it for the overnight?

[@chucklesthefireguy5356]

What's that over temp once it's wrapped? Heat off? Resting til 140F at that point?

[@bkallday80]

Great tips

[@Jordan882007]

Are you vac sealing the trimmings and then freezing it or how quick you using it? Does that matter?

[@adamfuchs3823]

All my local store offers is a "center cut brisket" about 7 to 9 pounds. Is that the same piece of meat as what you're using?

[@MarkPeterson-q7m]

Turned out great. Ground the meat into burger and made slider size patties - great full use of the meat. And…for real the towels in the cooler will smell like brisket forever! Don’t do like I did and wash them with other clothes (on second wash even) unless you want to be wearing brisket cologne.

[@denisgauthier7999]

I see that you guys are using the latest Traeger grill, what if I have the Ironwood 650, will I be able to achieve the same type of results?

[@TraegerGrills]

Yes, definitely 👍

[@AYOSYN]

I thought he was never gonna stop cutting up that brisket up!!! he's like that barber that takes too much off.

[@michaelhua8308]

When you leave the meat overnight in the fridge, do you cover or uncover it?

[@henrykrinkle5353]

Thanks for the great ideas and recipes . . just got a Timberline 850 and I've not been very happy with the results. It's just not got that smokey goodness.

[@jeffturner1573]

Use knotty wood almond pellets

[@scottleggejr]

Add an amaze-n for more smoke. Keep it out of drafts 👍

[@debbiethurner4465]

What I’m a bit confused about is when to wrap it and then what temp and how long to cook after it’s wrapped

[@cristinearias6613]

Question. 1. My Treager doesn't smoke over 225. 2. At 225 or lower, the smoke is maybe 5-10minutes 3. Treagers pellets are seasoned (on the bag reads seasoned hardwood?). What's up with this? 4. How do I get it to smoke more,longer, and smoke flavor? 5. Can I use other suppliers' pellets? If I'm buying hickory, mesquite, and so on, I want the real deal.

[@keithtrosen7954]

Awesome. Another brisket coming up shortly in our house.

[@McLovin87]

Stupid question, cooking my first brisket for Christmas and following this recipe. When it says cook to temp (whatever it calls for) where am i putting the meater probe? Is that temp from the flat or somewhere else

[@darrylatherton2108]

Matt, I live at 9300 ft. and I know water boils around 195 so if I try to take a brisket to 165 or 175 before wrapping it first takes for ever and may never get there and brisket get overcooked. What would be the best temp to shoot for at time to wrap, and at what temp would it be done? I know feel has helped me but would like to know you answer about smoking at altitude. By the way I do use a Traeger.

[@ANDREWVARNER-rk6xo]

Thanks for the informative video. Just moved to Texas and will try your brisket method. Question; Do you place brisket “ fat up “ back into smoker after wrapping in paper ?

[@sandybrickman1392]

Can I use plain white butcher paper? Can’t find the pink and want to cook tomo!

[@TraegerGrills]

Definitely 👍

[@houma1984]

28:40 best part! I love their faces 😂

[@cacrgeorge]

Does it take away from the cook if I use a high quality trimmed brisket?

[@CalvinCampbell-no4iz]

These steaks are simply incredible and very appetizing

[@paulnovakowski8358]

I use you seasonings and rubs and enjoy your videos Matt. I started ordering the rubs directly from your web-store to get the freshest product. I don’t use a Traeger but I am a Kamado Joe fan. I think you would have additional followers if you you made some Kamado videos.

[@joshuaalvarez4781]

How much time do you smoke it after wrapping in butcher paper?

[@jamesxander635]

How long do y’all think he had it in after the wrap?

[@tksbaskets]

Could you post a link for the orange spray bottle please?

[@kenwindsor7264]

Great stuff guys,, keep it going 👍

[@5150roc]

All I can say is... WOW!

[@pokerman9108]

that thin smoke ring and why I don't use a traeger. they work great for fish however.

[@noahbennett5420]

Learned some great new tips!

[@javi0124]

Could I do hit shut down mode on my traeger and leave it there to rest?