Brisket on my Mill Scale offset trailer smoker
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- เผยแพร่เมื่อ 3 ต.ค. 2024
- Texas style brisket on an offset smoker. The Texas BBQ cooked the old school way by a Texan. Wood, fire & meat. No shortcuts, no electronics, no gimmicks. Just patience. And maybe a fair amount of cold beer....
In this recipe and video we smoke brisket on my Mill Scale 529 gallon offset smoker. However, this recipe can be replicated on a pellet smoker, kamado, kettle or any sort of cooker than you have with an indirect cooking as well.
Why is the smoker named Geraldene? The first people I cooked for on this smoker were Miranda Lambert, Jon Randell & Jack Ingram. Together they wrote the song Geraldene. These lyrics from the song are bolted on the smoker "You're trailer park pretty, but you're never gonna be Jolene."
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Welcome to the official Meat Church BBQ TH-cam channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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"Repetition is the mother of skill." Repeat brisket cooks and videos, there's always something new to learn! Keep 'em comin'!
YESSIR
Love a good brisket video. No matter how many times I watch I learn something new or it reinforces my technique.
me too
Thanks as always Victor!
Every one of Matt’s techniques is born from experience. Thanks for sharing.
Thank you!
I think a grinder video on brats or making burger meat from trimmings would be awesome and informative
We have a sausage video - th-cam.com/video/ENvQ79rpe4k/w-d-xo.html
Chuds bbq covers all that as well
Pro-tip for cooler resting. I boil water and fill up the cooler at least half way. Let it sit for few minutes to warm up the cooler. When I take brisket off the pit I leave it in the butcher paper and wrap the pudding out of it with plastic wrap after it rests for a few. Dump the water out of the cooler. Put a large bath towel fresh from the dryer in the bottom of the cooler. Put brisket in with wireless thermometer. Another hot bath towel folded up on top of it. Close the lid. You can hold it like that for 8-10 hours. You can monitor the temp with the wireless thermometer.
Conditioning a cooler is a must. Good call. I teach that in my classes. Most people pull a cooler out of the garage (hot or cold) and expect a miracle. Gotta condition it for hot or cold holds to maximize effectiveness.
I'm going to try this method. So I'm assuming you can maintain at least 140 degrees internal for 10 hrs with this method?
Sounds complicated..
I do the same but also wrap
The brisket in a towel and I put a wire rack in the bottom of the cooler with more fresh boiled water. So the wrapped brisket sits above the hot water. It’ll hold 8 hours
Great vid love it shows the true how to progression of smoke 101 I feel Like I still need to go to a pittman session just pay tip the man that helped me learn how to cook and make some of the best brisket my familys love it I would start a business but I’m a trucker for life. 21:23 on the rest methods I do a brisket paper or foil always rest leave it in the oven for a few hrs then turn up to min 170 on the LG oven 😅for about 1-2 then shut off let it sit with a prob in it or whenever I need it the next day and keeps it just right till cutting time🤤 so good I’m just thankful I found yours channel 4-5 years ago I would argue the best at explaining pit mastery to regular grills cheers🍻 to you and your crew / family sir. More in depth personal how proteins pork beef etc I’ve watched all of the brisket and this one just shows so much more from an Oaky to a Texan 🍻made skills thank you.
Contrary to popular belief - Brisket DOES NOT carry over like a steak does. As soon as you take it off the smoker, it won't go up in temp. I've tested this with hundredsssss of Briskets over the years and not one of them has gone up even 1 degree after removing it from the smoker! Keep crushing the videos!!!
One of your best how-to brisket videos to date! Thank you for taking the time to show us!
Thank you so much!
This was a really good trim lesson. Mainly because every brisket is a little different. So it's good to see how you managed it.
Thanks!
Love the holy cow rub! Got compliments on a brisket but not just the meat but the outer rub! South western Ontario doing texas bbq, offset cooker!
Great video. This was like a free smoking a brisket seminar from start to finish
Glad you enjoyed!
“For God so loved the world that he gave his only begotten Son, that whoever believes in Him shall not perish but inherit Eternal Life.
For God did not send His Son into the world to condemn the world, but that the world through Him might be saved.”
“He who believes in Him is not condemned; but he who does not believe is condemned already, because he has not believed in the name of the only begotten Son of God.
And this is the condemnation, that the light has come into the world, but men loved darkness rather than the light, because their deeds were evil.
For everyone practicing evil hates the light and does not come into the light, for fear that their evil deeds will be exposed.
But he who does the truth comes into the light, that his deeds may be clearly seen, that they have been done through God.”
John 3: 16-21
I'm so glad that I found your channel.
I’m salivating just watching that brisket being cut.
Great video.
THANKS!!!!!!
Looked like a beautiful day in Tx! Light wind and no flies! Amazing smoker and great cook. Funny how just a small group of people can make you more nervous in speaking, lol.
I love the "This shits going to be good!!"
"Lemme tell you something. This shit's gonna be good." - Matt from Meat Church 🙌
Need that on a shirt!
HAHA
Great vid, thanks again for brisket tour!
Looks fabulous Matt.. great ending, seemed like a very enthusiastic crowd.
So fun!
The trimming part of this video has changed my life. I will forever now trim this aggressively and add that to my chili. Can't wait to see the results!
Love the feedback. Cheers! -Matt
This is the way
It’s almost all about the trim and the rest.
That's such an awesome idea. I was wondering what I could use it for since I'm not really interested in making burgers or sausages any time soon. Chili is now what I'm considering since my wife likes to do homemade chili.
Man that's a nice cutting board!!
Rosewood Block!
@@MeatChurchBBQ Frkn sweet dude.
"This shit is gonna be good" - best line ever on Meat Church. My man spent $300 in brisket just for us, I appreciate it! Question - I like to dry brine mine for 24 hours with coarse kosher salt. Have you every considered making some salt free rubs so we can control salt? Regardless, thank you, great video.
$300 in brisket and probably 20k on that smoker 🤣
@@jrf9198 at least. I started pricing some out. Too rich for my blood right now, in time tho.
30K. Don't short me bro. :)
@@MeatChurchBBQ 🤣🤣🤣 I believe that!
Matt- ever made cabrito?
My favorite saying was when you were stuffing the “shotgun” shells, you said “ this is more fun than prom night”. I laughed for a week
"this shits gone be good" 😀 Yessir!
HAHA no lies detected.
Barky, bark, bark! Looks incredible.
THANK YOU!
Damnit. Only if I lived somewhere close in Texas!! Or just disposable pesos. Haha!! Great cook, tips, sharp knife always!! Lmao!! I’m hungry now!
Great video Matt, And thank You!!! Can't wait to use this recipe on my new Oklahoma Joe Offset smoker!!!!!
I see you've ignored the Yeti Hopper recall as well. They'll have to pry mine from my hands (or back). Great video, I always love watching a brisket trim video. There's something so relaxing about it.
Yea, that ain't going back. I am not going to ingest the magnets.
Matt, would LOVE to see you do a piece on how and when to hold briskets and shoulders -- and the effect it has on bark and consistency. Is there a way to maintain bark when you need to hold for extended periods.
What an incredible video, Matt, I've done a small brisket on my electric smoker which turned out OK, but this gives me confidence for my next one. Do you ever find that when you're doing a long cook like this, that it becomes more about the experience of the cook and less about the eating? Massive fist bumps from Canada, have an excellent summer, brother :)
FUCK YES, BROTHER! When I get out of this 800 sq. ft apartment here in NYC, I'm gonna get the biggest god damn smoker in the land.
LOVE IT!!!!!!!
Digging those white walls on that Smoker
Great trim instructions
Thanks Daniel!
Perfect day
Great brisket video. I'm immune to brisket siren call for 1 weekend. As I have a new drum cooker to try out. So hanging chicken and ribs for me.
Excellent
This shit is gonna be good lmfao love it man kept it up!
I'll squeeze my meat whenever I please!! Thanks for your videos Matt, they've helped me a ton
Lmao this shit gonna be good! What I'm talking bout! Great video bro! Texas forever!!!
Would love to see a video using a wagyu brisket, discussing the differences between using prime and wagyu, different temps, and triming. My family raise and sell wagyu beef so im always curious what i could be doing better when i smoke a brisket.
more bark than a Dobermann!! lol Great video
Thank you!!!
Im literally doing my first ever brisket in the early morning, little nervous but ive learned so much from your videos over the years, watched them all multiple times. I buy all your season rubs too, best ever! Im in oregon and found your whole line of rubs at a traeger store in my city, and i just saw holy voodoo at Lowes! Love your videos and all the great tips and information! Much thanks!
How did it go man ?
as an offset guy, 100% management of the fire for long 17 hour cooks is the hardest part, temps fluctuate. I have come out with some nice briskets, and i have come out with ones where the point was on point, but the flat was tough. There is an art to it.... my biggest advice do not ever think you will have a perfect brisket every single time unless you do it for a living. OH and REST YOUR BRISKET FOR AT LEAST 2 HOURS... you will see some of these guys do a hold at 150 for damn near another day... but as a family man.. and a hungry family at that, Miss Brown wise words, "Ain't nobody got time for that!"
also man... aint nothing like cooking some damn good brisket and having a beer too.
Nailed it...I work for Lowe's and when I saw we were carrying your rubs I said holy cow.
LOVE IT! So glad to be in Lowe's!!
Mustard, mustard, mustard. Mustard and Holy Cow on the Traeger with Pecan - the best brisket I've ever cooked.
Great cook Matt. Looks great and delicious 👍🏽. Great video on Brisket. I definitely have to try making it myself. Have a great day.
Props for being a true Texan, praising mustard...and Whataburger mustard at that. Great on a "Tore-tila" also. God bless Texas!
Slicing my first brisket I realized the importance of a good knife for best presentation. This video brought back some memories, lol.
I'm going to try putting my brisket in a large Sous Vide bag, put it in a bin and set to it to 140 degrees to rest the meat for the extended time.
Les bbq Texas is great too!
Matt
U said more bark than a Doberman....
That thing looks like a meteor that came from the astreod belt!
LOL love it
Pretty glad I have an oven that will go down into the 140s. Did a brisket last weekend for mother's day. Cooked it all day/evening Saturday, put it in my oven at 9:30pm and served at 4:00PM the next day and it was incredible. The long hold/rest is where it is at. Highly recommend, it's a game changer
Question, I love holy cow. You often say it’s just salt pepper and garlic. But what gives it the red color? Paprika? Thanks!
less than 1% paprika oil
You mentioned resting to 140° why not use a fan on a hot day for wind chill? Also sautéed onions are an almost must on pulled meat, in my book.
A lot of great tips! Ive been cooking my briskets overnight for quite a few years now, starting about 9 at night and finishing around 10 the next morning, resting in a cooler till dinner. It works perfectly and im not stressed about it not being ready for dinner. On time, everytime!
Big thumbs up for the biggest bite in the history of Meat Church TH-cam
HUGE
Are you taking neighbor applications? 😂
TIL Matt likes a pretty firm pillow
have you done a show on how to heat up leftovers?
Yes - th-cam.com/video/E5fLZDkDqlc/w-d-xo.html
I rest my brisket in my toaster oven it goes down to 140-150. Perfect
Love that square charcoal chimney in the background! Do y'all sell those? Such an original design
We sell them at Meat Church BBQ Supply in Waxahachie TX.
For the fold-over….splash on some Sassy Jones Rebel Yell blended pepper sauce….trust me.
Will have to try that. Thanks for the tip!
thanks to your videos, I have been cooking overnight and doing 3 to 4 hour rests, definitely the best briskets I've ever made.
Awesome.
"More bark than a doberman." Hilarious! That brisket (and video) rocks!
I just vac sealed and Sous vide at 140 on my brisket. Worked perfect!
Nice!
First, thank you for all the content you do. Every time I fire up the smoker to impress the father-in-law, I turn to one of your vids. You haven’t let me down yet.
I have been subscribed for a few years now, and noticed you frequently say, “I’m not mad at it.” A vid I would be interested in would be maybe five things you have tried in the past, that you were mad at? Like what are some mistakes made that we could learn from…
One of mine was as a young and dumb bachelor, trying to impress my date. I tried to “flavor inject” chicken breast with straight bourbon. The driest chicken I ever spit out… and we went out for dinner instead. On a side note, my date gave me a second chance and now we have been married for almost a decade.
Again, thanks for all you do. My wife appreciates the impact you have had on my cooking. Stay you and be well 👍
Great stuff Matt! Have you ever thought about a video for creating and maintaining a fire for long cooks? Like actually showing what the fire looks like, and filming how you solve spikes/low temp and preventing how to not get into dirty smoke situations. Its a hefty investment to get into a smoker and that's the #1 reason I'm still on a pellet smoker. Kind of like your other vids, a good baseline formula and the tricks to tweaking things.
Yea I need to do a fire management video. Thanks for that!
I don't know how many tips I've picked up from Matt around BBQ, but also taking his music recommendations as well.
Great video. After the wrap with paper, which kills bark more, rolling longer and lower temp or turning temp up and shorter time?
Boom, my home state cooking……👍🔥🇺🇸🥃
❤great job
Thank you!
Hi Matt, have you ever used the "W" sauce for a binder? It's my new go to. I know you say do or use whatever we want. So I did just that. Anyway, good stuff. Keep on smokin!😊
24:53 @MeatChurchBBQ I need a new Meat Church shirt that says this.
Soon!
Why do BBQ guys play with the meat like that...cracks me up!!! Good video.
I don’t believe that people can keep the offset smokers a steady temp, I can’t do it to save my life. But I always keep temps between 215 - 300 . 😮I don’t have a set temp, my food always comes out good
I’ve been pulling my brisket and butts at desired temperature and ambient air rest for about an hour. Then I’ve been placing them in those inexpensive Oster type roasters for us average joes. The roasters temp down to 150 and I let them stay minimum 6 hours but usually the 10 hour area as this allows me to sleep and prep for a great day with friends. I’ve seen the experts do this and I believe this is the holy grail of large meats to become butter tender without being mushy and the collagen has all melted away. Of course not all of us have that length of time but it’s certainly a game changer. If possible, give it a shot. 👍👍
Desired temps? Does that mean fully ready or pulling early like at 190f?
@@2005Pilot I kinda put that because the “desired temp” is more of a feel rather than a designated temp. But generally speaking, butts and brisket approaching 198-200(accounting for carry over) is where I focus at. But yes, placing it directly to a roaster at 150 for minimum 6-8 hours seems to be the game changer. I haven’t failed yet, and that says a lot. Lol. But it takes a lot of time.
👍
"as tender as a mothers love"...
Everyone thinks this is great smoker yet how much heat can the r8bber take before those tires and even brake system on trailer is compromised... let's see what happens when an accident is cause and someone sues the builders. You really think they won't sue in Texas. Everything is bigger In texas including law suits
Will you be doing anymore videos while cooking on Geraldine ( ribs , chicken , briskets )??
I am glad he is drinking Miller..., probably many people would not be watching his videos... LOL
What wood type did you use? Ok got it post oak, I usually use pecan
post oak
I think it be nice on how you fire Geraldine up and how you manage the fire through a brisket cook I know it takes forever but how many pieces of wood do you use with temperature? How often do you add wood that would be interesting
Awesome. I'm going to get a brisket for this weekend! Thanks for the videos. So inspiring!
Enjoy!!
@meatchurchbbq Can you tell me the best way to keep a platter of sliced brisket warm and moist, so it doesn't dry out so quickly? Thanks.
Hey Matt - When resting the meat, do you usually keep a wireless thermometer in the flat as it rests to keep an eye on the temperature, or is it best practice to just temp it with a thermopen every hour? Super helpful video for me as I get into Smoking.
Thanks for this Matt. Even though its another brisket video and a trim video there was definitely more i picked up from this video that i didnt from the others. Always learning something new from you every time
Thanks man.
I was with ya 100% until you ate raw onion. Been pimpin your rubs to all my friends now that they can get them at Lowes.
Love it, more bark than a Doberman😂lol
YEP!
I did this but on my recteq 700. Prepped my cooler to hold it for an after church dinner. Not a single bite was left
"pecan less smoke than hickory " ?? they are the SAMETHING!! SMH
Is this possible on a kamado ? i'm thinking on buying a new bbq next to my weber but not sure what to buy , should i go for a kamado or a pellet smoker.
I started cutting my brisket as it’s served not all at once.
PERFECT!
I need a couple good knives for trim and cutting the brisket after cooked. Can you suggest which ones to buy?
You don't need to explain what you are doing with the leftovers. We are all BBQ people here - we don't care...
Your enthusiasm is amazing! You can tell you really know BBQ and love to eat it even more!
Thanks Cody. It's my life!!
Can you tell how many quarts size your sous vide tank is? Want to make sure i get one big enough to hold a brisket.
Love this Matt! I was wondering why you to Geraldene out for one brisket, or even 4 briskets? I'm assuming you had a much bigger plan for her than just this one video? Can't wait to be at one of your BBQ Schools one day. I've learned so much from you on this channel, I can only imagine what it'll be like to be able to ask you questions in person! Also had some time one day after a business meeting in Austin and made the drive up to Meat Church Mecca in Waxahachie in a rental car with a flat tire. Totally worth it! Your Boyz were good about referring me to a local shop to get the tire fixed! Appreciate you!
Hey Matt!!! I'm doing my first brisket this weekend, got done trimming it. I think I over trimmed the point. Overall I'm excited to see how the smoke turns out. For a backyard cook.
Could you do a comparison video with brisket buy from Costco, Walmart and your butcher show what each looks like untrimmed then trimmed an how they all cook?
Hey Matt, do you ever inject your brisket before you smoked it? If I don’t. It comes out dry, what would you recommended
hey Matt, phenomenal job with these videos buddy. Up in Alberta, cooking proper Texas bbq... been knocking briskets out of the park for a while now thanks to you. incorporated the commenter's mention of conditioning the cooler with boiling water and wrapping in hot towels. got a whole jar of beef tallow and rocking brisket burgers through the meat grinder soon.
Cheers pal, you're a Rockstar
When I smoke on my pellet grill I do brisket fat side down and on the offset I do it fat side up. Fat side down on the pellet grill seems to render the fat more and protect the meat in the flat a bit more.
Need a good knife recommendation for brisket trimming. What were you using here?