How to Cook Smoked Brisket with Matt Pittman from Meat Church BBQ | Traeger Staples

[@TheLuisraider1]

If my high school algebra teacher explained things as well as Matt Pittman I would'nt have failed algebra

[@GlendaPimentelVergeldedios]

Exactly 😊

[@TakeDeadAim]

I spent summers in Brownwood Tx BBQ'ing with my grandfather back in the 70's. BBQ wasn't really "trendy" as it is now so it was a MUCH simpler thing. Anyhoo...his "pit" was literally a PIT. He had a hole in the ground in which he had re-bar and a sheet of expanded metal. On Sunday morning he'd get up early before church and build the fire (Oak/Mesquite out there) while he got the brisket out and seasoned it with nothing more than yellow mustard, salt/pepper. Once the fire burnt down to a pile of hot coals, he'd then place the meat on the expanded metal sheet then lower that onto the re-bar which was about a foot over the coals. He had an OLD wheelbarrow(metal wheel) which was the cover. He'd simply flip it over the pit and go in, wake us up and we'd go to Sunday school and church. We'd get done around noon or so(Southern Baptist ministers don't wear watches!lol! ) then go and get a milkshake for lunch. After getting my church clothes off, I'd climb the peach tree so my grandmother could then slice and make peach cobbler and my grandfather would usually take the brisket off about then and let it sit until the cobbler was done. Sliced it up, ate and had peach cobbler for desert. A real central Texas meal!

[@undergroundunlimited2282]

Heck yes man love that story!

[@joeykimball5705]

That sounds truly amazing. Great story to read. I hope to one day make memories similar to that with my future kids/ nephews.

[@harrymackenzie6096]

Your making me hungry!!!

[@davidwasicek9869]

Beautiful memories

[@cadillacman8223]

not gon lie, this story brings a tear to my eye, and hungry af

[@nickhuber9627]

Lots of different schools on brisket and they all work. I prefer low and slow. I start out at 225 for a least 6 hours. I get a great bark by doing that. Once I hit 160 degrees, I wrap and increase my temperature to 275 until I hit 205 degrees internal temperature, then I pull it. I let it rest for an hour and it is brisket perfection. If I do burnt ends, I cut off the point and cut my cubes and then they go in a pan with aux jus and bbq sauce for another hour. Meat candy.

[@Chitown312]

Yeah the traeger website even says do it at 225 ..im doing my first one tomorrow for 10 hours 19 lbs with fat trim probably 17 to 18 lbs starting like 6am 🐓

[@MrGreenSource]

Yeah 275 is way too hot. I hit 160 in two hours. This recipe is lame. Traeger should pay me for screwing up my brisket.

[@LEGUESSCY]

Did you calibrate the meat probe it makes a difference​@@MrGreenSource

[@jeniksich7183]

I’m going to be really irritated if my brisket sucks today at 275

[@Catalin1069]

​@@jeniksich7183 How was it?

[@Randy_84]

"I'm okay going back into the same hole...so tender" 😂🤣

[@lance8698]

WINNING!!!!

[@bkrnj_]

😂😂😂

[@erwinpadilla825]

💀☠️☠️

[@johnnydangerously7186]

Yessss

[@emane1623]

😮‍💨😮‍💨😮‍💨😮‍💨🥵

[@alkoenig8519]

Great video, I have made 2 briskets on my Traeger so far & loved them both...these tips will take my cook/carve to the next level, thank you!

[@douglasbias9040]

What are the temperatures You need to wrap it as when it’s done?

[@cscheatum]

Did this exact setup on my first ever brisket smoke on the Traeger for a party. Everyone said it was the best brisket they ever had. Turned out amazing. Thank you!

[@Jackyahbish]

Same!

[@9eRw1n]

So great to hear. Going to try my first brisket tomorrow. Have all of the Meat Church Rubs too. Can't wait! Love Matt's Videos

[@Chitown312]

I have a 19 lbs usda prime beef brisket , trimmed it , seasoned it . Now I wanted that initial smoke ring so put it on for 45 minutes just on a smoke mode and gonna do the remainder time on 275 I was just advised by a buddy to pull it off at the end around 195 because when you cooler it it’s gonna raise in temperature when it rests! Thoughts on this ?

[@SalamiDiscipline]

They lied to you, son 😭😭😭😭

[@jonathanzambrano6349]

Matt's videos are the best of the series! I enjoy the way he teaches.

[@SuperYockster]

I cringe when he squeezes the brisket. Hurts him too, which makes me like him.

[@tgiardina08]

"I'm okay with going back in the same hole" 7:31

[@Chris-fo8wp]

I'm familiar....

[@ChivasKimber]

lol

[@jeremyrawlings766]

Lmao

[@kristenmoon4405]

Hell yeah! Lmao

[@joesonaguirre3606]

Agreed

[@matts6903]

Just followed this video and this turned out to be my favorite brisket so far. UPDATE: I have followed the several times and every time the brisket just turns out AWESOME! I'm a Meat Church believer!!!

[@noetall36]

Any idea what wood pellets he used?

[@Haroodd]

Noetall at around 9:57 he mentions he used oak pellets

[@schmidbc]

I’ve also cooked this several times now...using the HD aluminum foil. I’ve used Hickory pellets and get a great smoke ring and flavor. The only deviation I’ve made is to trim and season mine and let it rest overnight in the fridge. I pull it out 1 hour before the cook to let it come up to temp a bit. After the cook I wrap it in towels while still in the foil and put it into a cooler until ready to serve. It turns out great every time and takes the anxiety on everyone waiting for dinner. I’m also a Meat Church congregant, I can vouch that the Holy Cow and Holy Gospel are great! Go easy on the holy gospel if anyone is adverse to “spicy” foods.

[@esairamirez6792]

So I followed the instructions in this video exactly how he explained but when I put my brisket in at 275 I left it for the initial 6 hours and when I came back to it I was at an internal temp of 195 degrees, I couldn’t wrap it for very long to make it tender therefore ruining my brisket.

[@schmidbc]

@@esairamirez6792 I'd suggest using a constant monitoring thermometer, like the Weber iGrill (this is the one I use: www.weber.com/US/en/accessories/cooking/igrill-and-thermometers/7203.html). The cook time will vary wildly depending on the size of the brisket and the ambient temp around the smoker. For example, I just cooked a 15lbs (untrimmed weight) brisket this weekend: Ambient temp at the start of the cook was 71 F and the first phase of the cook (before wrap) only lasted 4hrs and 45 mins to get to an internal temp of 165. The second phase of the cook (wrapped) only took 2 hrs and 40 minutes to get to an internal temp of 203...probe tender. At that point it was only 2:30pm...well before dinner. So I wrapped the still-foil-wrapped brisket in two bath towels and put it into a cooler (fat side up) to rest for a further 3 hrs and 30 mins. The results were fantastic. Cooking on a Traeger Pro Series smoker with Hickory Pellets.

[@MeatChurchBBQ]

Man, that brisket was JUICY!!!!!

[@WOLFZILLA77]

Why does brisket dry out when cooking...is 10 hours to long

[@MeatChurchBBQ]

Damage, Inc. Feel free to check the Instagram @meatchurch for the results I get off 2019 Traegers. Unreal. But then again that’s why I get paid to teach BBQ around the world. And you....well...sit behind a keyboard and troll. 🤷🏻‍♂️

[@zivsade3766]

@@MeatChurchBBQ Hi First of all i want to thank you for your great videos. I have a short question - i see that on this video you are using a temperature of 275 from the beginning. As i understand (please correct me if i am wrong) in this temperature there is less smoke than 225, so isn't better to spend few hours in 225 super smoke mode, or even at 170? Thanks in advance for your time.

Meat Church BBQ dont care

[@locodiablo8130]

@@SOLDOZER You're just another self proclaimed know it all, who in fact, knows nothing.. LOL!

[@gideonboateng1511]

This has to one of the simplest vids on smoking a brisket i've seen so far....very easy to follow!

[@pugdaddy4935]

Ya I was able to get a nice fap in and learn

[@dabearcub]

Electricity will do that...

[@boot-strapper]

That’s because it’s not going to give you a good brisket

[@mcminnvillefrontdesk7194]

@@boot-strapper Can i ask why? Just curious as someone whos looking to make great brisket.

[@boot-strapper]

@@mcminnvillefrontdesk7194 Good brisket takes 10-12 hours and must be wrapped halfway through. Also should be sprayed with water.

[@jedi36mindtricks]

Oh man, looks like I'm goin to Costco.

[@usmc2a]

For optimal results, I do not recommend using this recipe for brisket on a Traeger. After testing this method twice, I found that the meat did not turn out as flavorful as it could have been. Over the past three years, I have cooked approximately 25 to 30 briskets on my Traeger, and the most successful and consistent approach has been cooking low and slow. By investing time in an 18-hour cook with 1 to 2 hours of rest, you can indulge in the most delectable brisket you've ever tasted. Begin by seasoning the brisket with salt and pepper, using a generous amount of pepper for a flavorful bark. Position the temperature probe in the flat, as close to the center as possible. Set your Traeger to 215 degrees Fahrenheit and let it run, ensuring the lid remains closed throughout the cooking process. There is no need to spray the brisket; if necessary, you may use water, but avoid anything with sugar as it may affect the bark. After 8 hours, increase the temperature to 225 degrees Fahrenheit. This adjustment will prevent the brisket from stalling and help you reach the next temperature milestone of 175 to 180 degrees Fahrenheit. This temperature range is crucial as it allows most of the water in the meat to evaporate before wrapping. You can estimate the progress by observing a 20 to 30 percent reduction in the brisket's mass. Wrap the brisket tightly with foil, ensuring you use large enough pieces and double them up if needed. Place it back on the Traeger with the fat side facing down and the probe in the same position. Wait until the temperature reaches 200 to 205 degrees Fahrenheit. Remove the brisket from the Traeger and briefly open the foil for 10 to 20 seconds to allow some heat to escape. Then, reseal the foil and wrap the brisket in a clean bath towel. Place it in a cooler until the temperature lowers to 140 to 145 degrees Fahrenheit. This temperature is ideal for cutting the brisket. Following these steps should produce a remarkably flavorful brisket that will exceed your expectations.

[@stevehart7057]

My daughter called me the other day. Her husband, who has stage 4 brain cancer, asked her to ask me to make him a brisket. How could I have said no? This will be my second brisket on my traeger, first with this recipe. Can't wait to make it for him this Saturday. Thanks for the great video and instructions.

[@gannonmoore8826]

How'd it go?

[@Amatasjr1]

I just tried this today. Had a 12lb full packer brisket. Put it in at 630am at 275. Went to check on it at 1230 pm(6hrs) and it was done. Reading all throughout the point and the flat at 204-210. I guess every piece varies but I wasn’t expecting it to cool so quickly. I’m sure next time when I plan to eat at 6pm and start my cook at 11 it will take a full 10-12 hours to cook. 😂

[@PrimeTime2626]

Hahaha

[@keenergardens6027]

Mine too

[@ppete2399]

275 was far too hot on my 885...after 3 hours it was at 154 degrees. I finessed the temp a bit and made it work though. I will start at about 200 next time and see how that does. Love the rubs though!!

[@davidbrucemusicvideo]

I love this guy when he teaches! I wonder how many church services he has on Sunday! LOL! I’m surprised there are thumbs down on this video. Too many gas grill owners out there, or people working for a competitor...

[@joeymerrell8585]

Gas and grill should never be in the same sentence. Its blasphemy.

[@Throttl.Therapy]

So 6 hours before wrapping, 4 hours wrapped and 1 hour to cool.... Making dinner at 7am, sounds great to me. haha

[@coltonmurray4648]

That's 100% based on internal temps, it varies GREATLY

[@stevew1643]

It depends on the size of the brisket as well

[@PrimeTime2626]

😂😂

[@froochie123]

That's exactly what I was doing at 7:00 this morning. Forget about the trimming and seasoning I was doing last night.

[@_K_W]

7am if you’re lucky

[@mikeklinkowski4228]

Thank You Matt for your video. I have been smoking my briskets around 225 and for the most part the brisket is good, but most of the time, a bit dried out in the thinner areas. After watching your video, I tried another brisket at 275, as you commented on and it was the most tender and juiciest brisket I have ever cooked. My family devoured that 12 lb., brisket in one dinner.

[@itr0863]

thats what I've been afraid of if i do one at 225. i too have had better results at 275

[@samuelcortez0122]

I cooked two 10 pound briskets (Costco) at the same time. Took 5 hours to reach internal temp 180, wrapped it for an hour. Pulled it out at 210. 6 hour cook, super easy with Matt’s instructions. Definitely not a 9-10 hour cook.

[@gtbigdog3507]

Yikes how big is your family. That’s a lot of beef

[@MMcguire85813]

Been smoking on the masterbuilt electric but my wife just got me the traeger 575 for Father’s Day! Can’t wait to smoke on it! Will be coming to meat church for the recipes!! Thanks Matt!!

[@streetglidetexas]

I'll admit that I was intimidated to cook a brisket, especially being a Texas boy myself, but you've given me the courage to give it a go. Thanks brother!

[@richardc-ex7rt]

Me too. Going to try it next week.

[@SOLDOZER]

Just dont do it on a Traeger and it will come out great.

[@watssupgeee]

Yeah do it on a pit with wood but got know how to watch an control your fire

[@scarface-39]

Richard Jimenez get a pellet grill Walmarts Pitboss is also pretty good and easy to operate !!! Don’t listen to the dildo complaining about Traegers and other pellet grills

[@carlosg815]

I like this recipe because it gets the brisket done quickly. Most recently we followed malcolms method on the traeger of 195 overnight and then i think 250 the next day and the difference in the texture was noticeable. The malcolm method was the best brisket we've ever done. This one was good and took a lot less time. This is a good method depending on the amount of time you want to put into it.

[@afterdarkwavebydjpaulie6754]

“That’s a clapper jack” 😅 I’m going to try Malcom’s method next, I think 275 is to high on a pellet smoker. 195 seem about right for good smoke flavor.

[@cdombroskie7753]

@@afterdarkwavebydjpaulie6754 how did it turn out at 195 vs 275?

[@afterdarkwavebydjpaulie6754]

@@cdombroskie7753 it came pretty much the same. I think the 195 had a little more smoke flavor due the longer cook time unwrapped but I definitely didn’t get a Clapper like Malcom 😅

[@kmtkmt5991]

Why not leave a probe in the meat as it cooks ? Wired or wireless.

[@juan_fortitudeskateboardin280]

Finally someone else agrees!! The squeeze hurts to watch

[@ShuturMouth-l6r]

Hi Matt first time smoking a brisket also first time with a new smoker. I have a 3 pound brisket your recommendations?

[@DanielWaun]

Noob question: Can you just put the built-in Traeger meat temperature probe into the brisket and monitor the temp that way?

[@Get.better]

I"ve found they're not that accurate. But, you could get a ball park with the built in probe.

[@ir8342]

It's within a few degrees, not too bad. Just make sure to clean the sensor every other smoke.

[@scottjackson1332]

One comment. I set my Traeger to 275, Throw a 12 pound brisket on, but it takes no where near 6 hours to reach the first step to the recommended internal temperature. I get to 160/165 in less than 3 to 4 hours easy.

[@blameitonmya.d.d4684]

Scott Jackson same , wth ????

[@albundy5228]

Brisket is not time based, its temp. If you hit the stall in 3 to 4 hours, its time to wrap it. I pull it off the grill around 190 ish because it will still cook while resting.

[@yuioyup]

CodyKo couldn't follow this recipe

[@jeffclark5024]

I’ve never smoked a brisket that hot. I’ve had good luck at 180 and then turning it up to 225 after the wrap. Normally a 12 hour cook. Gets a deep smoke ring, juicy and tender. Everyone has their own way I guess

[@joeymerrell8585]

If it works, dont change it brother. Smoke on!

[@ryanr6240]

Franklin recommends 275

[@notsure1872]

@@ryanr6240 Franklin is also cooking hundreds of briskets. I start at 195°

[@c1a101]

With my first ever brisket man those rubs outstanding!! I did a 12 hour cook on mine! 225 super smoke till internal temp hit 165! wrapped in butcher paper and cranked heat to 275. pulled brisket off at 203, and let it rest for 1 hour. I really need to try this again!! gave most of mine away to some friends in need!!

[@Josue-rd5gt]

Norm As much as I cook I end up giving away almost half of what I cook😂

[@Brumasterj]

Norm that’s the great thing about outdoor cooking is seeing your friends and enjoying great food and company!

[@DreamingTreeDMB]

How much did your brisket weigh

[@tkdman69]

So was the flat 203? I tried this on a 14lb-er and the flat was about 200F...seemed dry and tough when we sliced it after a 2hr rest.

[@mromneyobama]

Broy 6:30 you put the fat side up. And you folded toward the fat side. Then you said you want to grill fat side up but you put the fold fad side to the bottom.

[@oscaralford4627]

Great video. Im thinking about purchasing a Traeger. Ive always smoked my briskets on offset stick burners. Definitely looking forward to this. Greetings from Far North Fort Worth!!

[@gmangman2098]

Matt, I followed your instructions to a tee. I started checking temp after 5 hours and it was already registering at 206F! The brisket was a 10 pounder. What am I doing wrong? This is my 3rd brisket on the Traeger but first time following your method. The first 2 times I used a recipe on the Traeger app. Both were over cooked. I did many briskets on my ugly drum smoker and they always came out fantastic. Again, what do you think I am doing wrong?

[@notsure1872]

Temperature to high to start with. Start around 195°f Edit: especially for a small brisket

[@notsure1872]

275°F is too hot for a smaller brisket.👍

[@Whitepablosandoval]

@@notsure1872 on a 13 LB brisket at 225 how long will my cook be ?! What hour into the cook should I wrap ?! And how king should it stay wrapped on for ?! Any tips are greatly appreciated. Thank you

[@dezertson2011]

@@Whitepablosandoval You probably only need 7-8 hours for the whole process start to finish.

[@dagopadilla2103]

So what was the final cooked temperature?

[@pussywran]

He said 202 203

[@markhaase6301]

Just got my Traeger Ironwood 885 for Christmas. Followed your brisket directions to the tee....used a 15 lb Prime Brisket from Costco....I cooked it at 275 as instructed but by the fourth hour I was already at 165....Wrapped it in foil and an hour later I am at 205 degrees in the flat section.....checked probe temp against my thermoworks thermometer and temp was accurate.....how can you cook it for another 4 hours wrapped after 6 unwrapped.?

[@Brandon-nd4gv]

Why use the separate temp probe ? Doesn’t the newer Tragers come with a temp probe built in?

[@Cisco8484]

The built in probe measures the air temperature inside the smoker. Smokers also come with a "leave-in" probe for the meat which I prefer over poking additional holes in the meat.

[@James-bd4ve]

I don’t have a problem going into the same hole either 😊

[@craig0005]

I usually cook mine at 250. At 275 degrees the internal temp gets to 165 degrees at around 4 hours for me with a 16lb brisket. At 250 you can string it out to be at least 5-6 hours of smoke time. I recommend butcher paper as well. With tin foil you are essentially steaming the brisket and you lose the crispy bark from the first part of the cook. The butcher paper helps release some of that steam allowing you to keep the bark.

[@petermurza3330]

I dont know why but at 275 it cooks too fast also for

[@drakealdrich6299]

So what internal temp do you wrap it?

[@bertlee20]

@@drakealdrich6299 165

[@robschannel6223]

What temp internal do you take it out to rest?

[@vicariousjohnson9823]

He said 202-203 in the video. Check in the same spot in the flat.

[@OUSS2004_]

I used my new Traeger for the first time this past weekend. I followed this video exactly and it came out amazing! Thank u sir

[@TraegerGrills]

Killer, welcome to the Traeger family.🔥

[@americanforever1603]

Traeger Grills I have one question when they going to realize a new model of the timberline 1300 I really liked but I like Weber too but I want to know if Traeger will Release a new model before making my decision pls let me know thanks 😊.

[@dmarkj22]

There’s no comparison between pellets and hardwood. Hardwood produces a much richer, smokier flavor.

[@wesshaffer]

Yes there is a comparison.

[@petecorey1122]

These new pellet grills are getting pretty close man...the high end Yoders and Traeger s produce a nice smoke ring and a good bark. Some people even use them for comps now.

[@RobotronOG]

275 seems high, we'll see how it turns out, seems to be cooking pretty fast.

[@cdombroskie7753]

How did it turn out?

[@roberthernandez9436]

For a sec I thought he was John Ritter.

[@alejoms]

robert hernandez me too.. had to even google it.. lol

[@mistersomeone4961]

Hi Matt, I used your method for my very first brisket and came out really good, used aluminum foil to wrap. The only problem, there was about 3-4 cups of accumulated meat juice inside the foil which dripped all over while taking the brisket package out of the smoker. Will this happen if I use butcher paper? Since it’s known to breath, I wonder if the juices will seep through the paper or hold it like foil does? What tricks can you give to avoid this from happening? Maybe cut a hole towards the end of cooking, tilt the brisket towards the bucket and drain? Any other tricks would be appreciated.

[@MrBobbo18]

That juice is gods sweat…. It’s magical

[@normrubio]

I hope Treager takes care of ya Matt, you're the reason I bought one of their smokers. Love it!

[@mikecrabtree8200]

I watch many videos and one thing that always puzzles me are people's knives. How?! Is it that everyones knives are so sharp. And no matter what I buy, they are little more than butter knives.

[@kjvmartin]

I have a traeger 780 . What would be a reason that most of my smokes that I do , the meat seem to come up to temperature a lot faster than when you guys smoke them on the video ?

[@73dems]

I have a traeger century. I bought it about 3 years ago. I noticed the same thing with mine when I was cooking at 250-275 degrees. The brisket was up to temp in 5-6 hours?! I now let my brisket go for 2 hours on the smoke setting (180 deg approx) and then set it at 225 degrees max for the rest of the cook. It makes for a much better result and takes the "normal" 10-12 hours.

[@starwarsfanforlife]

My wonderful wife just surprised me with a new Timberline 1300 last night! I cannot wait to make my first brisket on it! That brisket looks amazing! I also ordered 8 of the Meat Church rubs!

[@TraegerGrills]

🔥 We're stoked for you, welcome to the Traegerhood!

[@Gunny559]

Jus used this method for a second time and it’s just as awesome as the first. My go to method!

[@katiekerr3683]

Did you also have the traeger set to 275?

[@Gunny559]

@@katiekerr3683 , actually 250* and then 275* once I foiled it. My treager cooks always seem 100% better when I lower it by 25* per the recommendation.

[@lucl4349]

Why your video said 275 and the recipe say 225? Cant wait to start my treager again ...tyvm

[@joshuarigsby9880]

Same question here!

[@jimstevens2668]

Because Matt is right at 275 and the Traeger recipe is wrong at 225

[@Quick5260]

Jim Stevens won’t low and slow at 225 get you a more tender brisket? Trying to figure out if there is an advantage to the higher heat besides faster cook time.

[@johndrazic7665]

Worked to perfection for me with a smaller brisket I picked up from Costco. Probe for temp was critical as at 275 it hit 160 in only 4 hours. Once I wrap in foil I put it in the oven as the pellets are pricey up here in Canada and it’s not like it’s going to get smokier when wrapped tight. Best and quickest brisket we’ve had as others were cooked at 250.

[@departmentofdoody]

Thanks for this comment! I’m doing my first one and the thin side is 160 and thick part is 135 and it’s only been 3.5 hours 😬 stressing me out!

[@RU_Kidding_Me]

Can someone explain why a 15 lb. brisket got to internal temp of 165 degrees in only 2 hours at 275 degree Traeger temp?

[@lilguccci0043]

@@RU_Kidding_Me u might have a faulty thermometer or probing the wrong area

[@mikenicholson2548]

Awesome I have two traegers old style 075 with cold smokers one Louisiana one PK one Brinkkman off set a Traeger 22mag and a couple Weber's for fast cooking. Out of all the grills the Traeger is far the best for long cooks and smoking. The Louisiana is second great videos guys. All my friends give me a hard time about all the grills on my deck but I love to cook!!!!!!!!!

[@cadillacman8223]

just threw my brisket on the treager, my mouth is already watering... i better take a nap

[@CousinSteve]

275 is a bit high no? I usually smoke at 225

[@michaelmarquez6133]

I know I'm confused on that too, I put mine on for 275

[@sjvader2003]

Did my first brisket today using your method. It came out great! Thank you

[@TimHPop776]

I own a Pit Boss, but your videos are excellent! I look forward to using the skill set you have demonstrated. Thank you!

[@kennyowensby5288]

Pit Boss is to Traeger as GMC is to Chevy. Hell Mr. Traeger himself helped out with Pit Boss designs.

[@andrewrich6198]

So I tried this today, flavor was on point and brisket turned out great. 275° smoker temp got my 17lb brisket up to an internal temp of 160° quick, like in 2.5 hrs. QUESTION: does running it hot at 275° have any benefits other than being done quicker? I'm trying to find out if dropping the heat will result in the same outcome.

[@skylarpayne5613]

Dropping the heat will not only take longer to cook but you also risk the brisket being inedible due to spending too much time in the temperature danger zone

[@jerrygesualdo5584]

Incredible demonstration, Thanks

[@redvikinghobbies]

You had me at Central Texas!

[@kennywarren8450]

If this is what meat church is all about I’ve been going to the wrong church my whole life! Looks freaking amazing!

[@wneels]

Which grill did he use?

[@munchieshdzv]

Where have you been all my life Traeger!!!!! First time cooking a brisket and i followed this recipe. Me and my family where so amazed that I could cook something so delicious as this. For someone that burns water lol, Traeger is unbelievable.

[@oldmemer6477]

7:29 Simps going back to their cheating Ex girlfriend

[@Sunny16ap]

Follow this guys recommendations!! Go Matt and Traeger!! Thank you for helping to explain the meat, trimming the fat and the process. I threw in some Worcestershire sauce in place of the Holy Cow!! Opened the lid and mahogany color perfection before wrapping!! Get the learning curve and use foil first then step up to paper. Resting is critical!! Pro Tender and Done! Love it!

[@jameswoods1415]

Hey Professor A, I am just curious what is meant by the learning curve? I wrapped my first brisket with foil, was delicious. My second brisket was in butcher's paper and it was a bit dry and tough. However, the second brisket I smoked for a shorter period of time and had the heat up high towards the last hour the brisket was cooking. Do you have any tips on what may have happened or could even just simply explain what you mean by the learning curve and how it relates to the paper and foil? Thank you! - Also anyone else that wants to help explain please do!

[@j.j.6535]

Oh wow looked delicious but I'm from west Texas I'd have to use mesquite wood. It's pretty powerful smoke so ik some people don't like it but it's my preference. Very awesome video though!! Saw some awesome tips I can't wait to use.

[@mgmtitan]

Jimmy Juarez I agree 💯 about mesquite. Really the only way to go IMO.

[@ivanvqz9347]

OMG covered all the bases, thanks, trying out to pellet smoke a brisket for first time 😉

[@albertquintero1807]

Looking into cooking a brisket for the first time so I'm just watching a few different videos to prepare. Quick question. Since it's 2 seperate muscles, and you can clearly see the two separate muscles when he jiggles it to show you its tender, why not slice horizontally between the 2 muscles? Why do we have to cut 1/3? Because it looks like the point has part of the flat at the bottom of those slices. Hmm.. I'm sure there's a reason!

[@stevenpetersen7784]

Awesome. Cooked a small one using your method a couple days ago came out incredible. Currently have a 6kg angus brisket in there see how this turns out.

[@protontroll904]

My grill at 275 had my brisket to 165 in 4 hours. I find Matt's temps are different than mine most of the time.

[@michaelmarquez6133]

Is 275 to start good ? I just put mine in!

[@wwjj64]

So every time he opened up that Traeger there was NO SMOKE

[@JimABrown23]

Clear smoke b

[@stevang4720]

It smokes intermittently. Obviously you don't have a traeger.

[@SuperYockster]

@@stevang4720 I'm with you, I like a billowing smoke. He's ramming this brisket home. If you want more smoke, cook the first few hours at 200-225 and/or add a tube smoker or foil pouch of wood chips - that's what I do. Can't beat Traeger for consistent heat and ease of use.

[@mikesobek7644]

I followed your temp instructions and mine went to 165 in 5 hours.

[@dustinshear3857]

Is he joking when implying that using butcher paper has a learning curve?

[@JimStine-f1j]

I have a 25# brisket is there any difference in temp ? and about how long to cook, and is internal temp still about 202*~203*

[@fastfurious6718]

Not all Texans can make great BBQ.

[@UsamaSacha]

Hi, Do you provide training services for new takeaway openings in London United Kingdom 🇬🇧? And what's the cost?

[@ralpht5557]

If you’re wrapping then why not finish in the oven at 275 and save your pellets 🤷‍♂️

[@dougrichardson2363]

Uses very little pellets. Plus you can buy more lol

[@champhawj]

Because wrapping with butcher paper still let’s in smoke.

[@gofer23mw]

How are you doing? I have a question I seasoned up my brisket and I wanna cook it on my Traeger but temperature has dropped 20° high around 30 this week. In NewYork have you ever cooked brisket in this temperature

[@timothybopp537]

When you placed the thermometer in the brisket for the last time you didn't mention the final temperature! You left me hanging. Very nice explanation on Texas Brisket and love the spices.

[@arnoldmorales9189]

An ideal finished temp on a brisket is between 200-205. Anywhere outside that temp is no good my friend 👍

[@joetimm1115]

@@arnoldmorales9189 Do you heat it back up after letting it sit in the cooler?

[@arnoldmorales9189]

@@joetimm1115 I've let my brisket rest 4 hours one time and it was still warm. 2 hours is my preference. No need to warm up unless you are planning on letting it sit 5+ hours.

[@joetimm1115]

@@arnoldmorales9189 thanks sir. And do you let it sit in room temp? Cheers

[@arnoldmorales9189]

@@joetimm1115 You can bud if thats what you wanna do. I prefer to keep it tucked in an ice chest. Kosmo tip: rest for 30 mins, then wrap brisket with saran wrap and finish resting. Wrapping in saran wrap softens all the hard edges of brisket. I tried this method and loved it.

[@lightningspikestewart4737]

5hrs in and was done. Didnt have a chance to wrap. Seems a bit high on the heat. Never the less caught it at 201 internal wrapped it up and into the cooler for an hr. Hoping i saved it. Might stick to my low n slow method but if its good its good.

[@sszerox]

were you able to save it/did it turn out alright?

[@carlitobunz]

Surprised by the high heat. I did a couple pork ribs in the past few weeks that we’re incredible. I can’t wait to see how everything turns out.

[@moomba2009]

If it sits in the cooler for an hour or more, won't it be served cold?

[@POIMSales]

Great video, I have the smaller Traegar unit and I found the temperature recommended was to high for the unit and the Brisket was burnt. I am going to try a lower temperature next time.

[@lamy29]

Same, the point was still good but the flap was too dry

[@CascadiaeXo]

Same here! Mine hit 175 at 3 hours so I lowered the temp to 225 and the brisket was at 225 when I checked it again 3 hours later. I'm thinking I might do 225 the whole time and keep a better eye on it or go lower before wrapping it.

[@gazcolfer2069]

Michael, how did you get on trying it at 225? I've done two of them following the treager app and both have come out great.. I think today's one was slightly drier but left it on there a bit longer, my bad!

[@CascadiaeXo]

@@gazcolfer2069 I haven't tried it again yet. The brisket I was commenting about actually came out great taste-wise and wasn't dry but still fell apart. So... kind of a win. I can reply here when I try it again.

[@mikehowell7034]

You damn Texans can cook, I’ll give ya that !

[@brianwise1632]

Thanks Meat Church for the video. I wanted to make a brisket for the Super Bowl this year on my Traeger Timberline. I followed your instructions step for step and the brisket came out awesome. I even used the Holy Gospel seasonings which were a hit. I didnt have to spray it with apple juice as it came out very juicy. Keep making your videos!

[@landonyucuis1545]

Question; once you wrap it you mentioned you’d throw it on for an hour and a half or so. But then in the vid it showed “4 hours later” which is it. The hour and a half or 4 hours? I know it’s based off the temp, but I’m trying to time the cook

[@trapshooter2165]

Matt you make it look so easy! Texas style brisket is the only way to go!!

[@KaPPy83]

Not Texas style, Texas inspired. Big difference.

[@texasowl5356]

David you obviously haven’t had texas style lol

[@texasowl5356]

luminescent don’t comment it’s the only way to go when you haven’t had or made it. That’s the point. Dumb ass

[@MandyMakesThat]

I tried this and my brisket was so chewy and tough and not enjoyable at all for some reason :(. but it did get up to 220 degrees by mistake

[@jtchristiank1]

30 people like their brisket from Hardees

[@billwilliams4281]

Well, they have the meats!

[@tpsfla]

@@billwilliams4281 No that's Arbys!

[@christopherrivas4403]

“I don’t like when people squeeze their brisket”

[@1mtk]

Continues to squeeze the brisket.

[@evilnoriega]

Awesome job, Matt! Next up, some burnt ends, please.

[@Steveleanr]

Perfect! Can you give the temps of the meat when finished?

[@MeatChurchBBQ]

203 internal in this case.

[@SOLDOZER]

Brisket is not cooked to temp.

[@locodiablo8130]

@@SOLDOZER Oh really? What makes you say that?

[@yallreadyknow20]

4hrs in my brisket was at 170 in temp. Glad I checked it

[@drewski31683]

Yeah I’m approaching 2.5 hours and I’m at 165. I hope I’m doing it right

[@JeffreyNWhite]

yallreadyknow20 I was at 165 in 3 hours!!!

[@jacklee6224]

Nice job. The way Matt talked about and looked at the brisket at 4:20 reminded me of prom night. Good stuff.

[@1987apa]

Gonna jump in and make my first Sunday. Gonna follow these exact steps. Wish me luck.

[@aceboogie684]

Matt, your videos are very informative and it made me win the block brisket competition on my very first brisket! Traeger is definitely the way to go if you want amazing food! I’ve also ordered your rubs holy gospel. Thanks Matt

[@S2000FUN]

Great instructional video....Thank you👍🏻

[@duanehenicke6602]

I got excited for a second. Thought he was going to separate the flat from the point on the finished brisket, and do a proper slice. Oh well it's the closest i've seen so far on KZbin. Maybe next time.

[@cacrgeorge]

Stupid question, can I buy a bigger already trimmed high quality brisket and skip the fat trimming step?

[@Kpbikerider]

It rests in an empty cooler?

[@kitmcconnico7487]

Kpbikerider yes.

[@FunGuyFruits]

I love brisket. So much.