Traeger Kitchen Live: Texas Brisket with Matt Pittman of Meat Church BBQ
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- เผยแพร่เมื่อ 15 เม.ย. 2020
- This week, Traeger Kitchen Live is headed down to the great state of Texas to cook with Matt Pittman of Meat Church BBQ. A master of true Texas BBQ, Matt will be giving you an A-to-Z breakdown of cooking Texas-style BBQ brisket. He’ll also be giving you some tips on the finer points of wood-fired cooking, offering substitution suggestions, and answering your questions as he goes - so come hungry to learn more about BBQing like a pro.
For more recipes, see our recipe page here: www.traegergrills.com/recipes - แนวปฏิบัติและการใช้ชีวิต
Have to tell you my Traeger Story.
4 days ago, I was celebrating Thanksgiving. A family member brought a Smoked Tri-Tip. I saw the smoke ring 4-5mm deep. I tried a piece and for about a minute, time stopped for me. I was floating on cloud 9! I asked them where they got it and they said they did it themselves with a Traeger smoker. The very next day, after waking from my thanksgiving coma, I went online and purchased the Traeger Ironwood 885. It will be delivered Thursday! 7 days after Tasting the product of the grill, I am new a proud owner of such a magnificent Smoker!!
My first brisket on my new Traeger Timberline 850 followed this recipe exactly except used dry rub from a local maker. It was exceptional. THANKS!
14lb Brisket, 225deg with Lumberjack oak, supersmoke on, until 165 internal (almost 9 hours, cold & rainy outside), wrapped in pink paper and back in for another 9 hours to 204 internal. Rested, still wrapped for 90 minutes. Yum!
Love these. More of them please. Maybe twice a week. Maybe guest speakers . Different ways of cooking brisket or other meats
Thank you Matt, loved the video. Very informative. I bought my traeger34 about six months ago. My first pellet bbq.
It is awesome. I love it and love traegers app.
Will have to try your seasonings.
Thanks again
Such great info...I appreciate the experience. And can almost taste your brisket looks so amazing!
Awesome video. You’ve validated a few things I figured out myself (weekday method), plus given me a few good tips. I have the ironwood 650. Expensive but I don’t regret it at all. It gets to -20 here in the winter. The Traeger lets me smoke all year round no problem. In fact I got the smoker to 450 degrees to set a glaze on a ham when it was -25 last winter. I was so pleased I just don’t have words.
How do you like the weekday method vs the one in this video?
I’m making brisket for Mother’s Day. I can’t wait! And definitely using these two rubs.
👊 Awesome, let us know how it turns out!
Love the traeger, love the Oak pellets, all around a great video!
I followed Matt's directions in the other video, trimming my brisket to yield the most burnt ends. Used the 2/1 ratio of his seasoning and did it all on my new Traeger. 9 of my neighbors broke their social distancing to come over and sneak a bite. All of us loved it, 4 of us said it was the best brisket they had ever had.
@@froochie123 the vast majority of people are self isolating, but that doesn't mean that they are consistently practicing social distancing. Even with 95% of them staying home 95% of the time, the ones who do go out are still at risk. If you stay home, wash your hands, practice social distancing in public and have everyone wear a mask, your chances of contracting the virus are slim to none. However, having your neighbors over for some BBQ is just wreckless and idiotic. Then you have the morons out protesting in crowds. Natural selection tends to favor those who don't do stupid things.
@@froochie123 still weird that you like to smell people. Never wished you harm either. If anyone wants that, apparently it's you. Ironic, isn't it.
Josh Witte it’s fun that you’re that guy that would come back to the slaughter this is. It was predictable seeing you’re so willing to do whatever someone else tells you to do because they said so. Go enjoy some bbq and stop being a flake. This is a food video and you’re being a bitch.
Nnn
Great video Matt! Just bought a Traeger Pro 780. Can't wait to get started!
Now that You're started Jerold, how did it go? It has been 6 months with the 780, with no update. Do you have tasty smoked goods, or are you simply a d-bag? If the latter is correct, do you have a slightly-used 780 to sell? LMAO
Love your rubs matt. They are soooo good with brisket
This is exactly what I was looking for, I love my Traeger and have been looking for a reason to make another brisket. I will def be using this, thanks
This was awesome! Great video Matt!
We hardly use or oven either. Built an outdoor kitchen. The boss lady loves it and so do I.
That was great! Huge fan of Meat Church Matt...
I love the lone star cutting board that rocks I’m not even from Texas and I am excited
Wonderful video! Thank You!
Oh, damn, I'm so hungry right now!
Love the boning knife you use. I bought a similar one a while back and I use it all the time to trim brisket, pork, etc. I'm originally from Texas where I learned to do bbq and became a pit master. Now, I live in Montana where they don't understand REAL bbq. Advantage ME! They love my briskets, ribs and pork. I'm doing pretty well as a caterer. I just purchased your Holy Cow seasoning and that has taken my briskets to another level! Thanks.
I want to otter some riib
Jeanette, what part of state are you in?
@@inhiscare1 he lives a little south of Dallas
Great video! Like the process you use.
We just had a 10lb'er cooked @225 with super smoker on for 6hrs then the wrap for another 4 - man I love my timberline 1300 (now that my controller connects to wifi) thanks traeger!
me too now that the app is working properly lol
What a great job! Perfect my friend.🙏👍👍👍😘
Man learned a lot from the hr + have cooked to flats on my traeger (2 yrs old)I'm subscribing to your channel
Glad to hear it!
Absolutely agree.
Haven't seen anybody, even a little close to this guy.
Definitely gonna try everything he recommended.
Thanks a lot🤙
This Yankee has been getting pretty good at brisket....the trimming tips in this vid are the best/most important part.
Good stuff.
Awesome video... learned a lot. Thanks
Great video, thanks for sharing. Very helpful
When it's time to rest the brisket that was wrapped in foil, does Matt recommend venting the brisket for about 15 minutes before setting it in a cooler?
Great insight! Thanks
This was so incredibly helpful! Thank you, Matt
What an excellent tutorial! Thank you. I’m comfortable smoking brisket but trying to up my game. QUESTION: If I pull off @ 203 do I go straight to my Cambro or should it rest on the counter and drop some temp before the Cambro? Is there a difference or a benefit? Thank you.
Let it rest til it’s around 180-190, then put it in the cooler. Madscientistbbq talks about this in one of his recent vids
I’m so glad I moved to a Traeger pellet grill. It’s been about a week and have used it every day!!!
Ultra CNC I would contact Traeger about this, Everything I have researched tells me they stand by their products. That’s the main reason I purchased Traeger. 800-TRAEGER good luck.
7:19 "You can feed it to your kid" LMAO The pastor at this church is wild.
Roberto
I know right, kids and the family dog always get the "" good "" parts ,,,,,,,here kids this is for u,,,,
Would love to see a video where you trim up a choice brisket from the grocery store. The one I bought looks nothing like the one you’re working on.
Canadian here, this is the second year i have made brisket on the traeger for 4th of July, this year i searched everywhere for a 17 pound brisket, i have watched dozens of brisket videos and the best are Matt's meat church/ traeger videos.
Here in Canada brisket is almost unheard of so it's a real special event.
Last year i carved lots of fat off the brisket and really regretted it, couldnt believe how soft and delicious that fat becomes(I'm used to hard chewy steak cenu), this year i trimmed maybe half a pound off that 17 pound monster, boy was i glad i left most of the fat, everybody loved it, next year i will cut almost nothing. Anyways god bless America
Never done a brisket, but im gonna get one tomorrow! Cant wait!
I save all my trimmings too. Put it in deer meat! Excellent!
You have a down home ok, thats kool and easy way. keep it up, it is fun.
I just tried the Holy Voodo rub.... INCREDIBLE
I learned how to cut a brisket, and you smoked an amazing brisket
Greatest show ever
Motor I'd getting it done
Matt awesome video!
this was great thank you
BBQ is so delicious!
Love your spices just used them Easter Friday 2024
Didn’t mean to watch the whole video, was so interesting that I watched it all the way through.
Have you Ever tried Big Moe's method when wrapping.....foil on the bottom to save the juice pink paper over the top to save the bark......wrap & crimp the edges all around like a calzone
great info thank you. love the rubs and looking forward to making some brisket soon- will try the burnt ends for the first time.
Love it!
I love the mullet!! hahaha
Hmm used to live in Waxahachie in the condos next to country club golf course.. tx does have best bbq in world. Won a blue in nachasdocious way back when. Beef ribs
"That snitch on the jet ski"...AWESOME
Cheers! Smokin' first brisket by the end of July for my sister's birthday.
Doing one right now
@@jamesbohling4864 Exciting! Please share a picture or too. This corona has me smokin' !! LOL
@@jamesbond3753 it turned out great. 18 hours from start to end of rest, and it was all gone by Sunday
Beef ribs are my ultimate - love it :D
Damn that was an amazing video, thank you for creating and posting this.
lmao! Whats the most unusual thing you've smoked on the Treager? "Reindeer." "My kids were pissed!"
#FathersDayBrisketFail-ish! Matt, have you ever considered doing a Troubleshooting Episode for Traeger beginners? I trimmed and seasoned the night before. I decided to cut out the huge, hard, fat "double-stuff" cavern between my Oreo Flat and Point (of my Costco Prime brisket). Up at 7:00 AM to start the cook at 275 deg. F. My first check was 10:00 AM and my internal thermometer was already at 185! It went down-hill from there. I would love to give you more details that would help you help me. "Troubleshooting Episode?"
A
@£1¥ e😊
Your so easy to follow! Love your stuff great work! Getting after a brisket today. Awesome review
Bought a wagyu brisket at HEB yesterday and was pleasantly surprised when I flipped over the package to find it was from Snake River Farms!
Excellent. My next project.
The best BBQ Rubs!
@meat church bbq I’ll send you prepaid postage for all of those disposable knives. 😉
great video. very informative
Something you might want to consider. Always season fat side first then meat side last. Fat side is not as important as the meat side for keeping the season undisturbed. Same thing with ribs bone side first and chicken back side first. Good video thank you for taking your time to do it.
Good bark on that fella!
I remember my first time wrapping a brisket too.🤣
Coconut oil works as a good binder
Matt great video on Brisket smoking! What is the size of that large cutting board in dark color? Thanks
I love this video 😂
Memphis is king of BBQ.
This is AMAZING - shame I missed live questions - its like attending your class!
You said you like all Treagers. My Silverton sits about 205 on smoke setting.Should be around 160 165. The other models have this issue?
Great quarantine entertainment. I'm looking at the Traeger 575, which seems to have superior temp control compared to others. Unrelated question for Matt, can you recommend a good keto friendly sauce for burnt ends or bbq in general?
I just bought the 575... It only goes up to 450... Had I known I'd have gone to one that gets up to 500.
Also the App connection requires a 2.5ghz connection it won't run on 4G or 5G so make sure your home wifi channels are split with different passcodes.
Mannn! your vids are really, really enjoyable! Super informative, lots of tips and secrets and procedures, but with the feel of talking to your well informed best-bud at the backyard patio table! I'm watching this almost 2 years exactly from when your vid premiered. I hope you haircuts have gone well since then........WEST COAST! I heard that! lol...take care Bro! I'll be watching and cooking!
Matt, do you know if a cold slab of ribs or a warmer slab is easier to peel the membrane off ? I've had a few where it was impossible to pull off in 1 peice. I'm thinking old slab of ribs .
Every single one of these questions were about to be answered lol. Great video.
holy moly - that sandwich! gonna build that with my next brisket. Awesome Videos!
on the West Coast here doing a Santa Maria style BBQ we used Top Sirloin Blocks AKA Top Block. when i worked in the Oilpatch we did a ton of BBQs for customers. we used a 30" x 8' wide piece of well casing with 8 sets of Wolf range tube burners in it for a bbq. unfortunately it was propane heat with a heat shield/deflector. a large bbq for us would be 900 to 1200 pounds of meat. our seasoning was 5# of Lawry's season salt with 1# of coarse ground pepper and 1# of granulated garlic all mixed together in a plastic tub. we had the top blocks usually around 12# or so cut into thirds and rolled the top block in the seasoning. we would put on the grill lid closed 45 mins to 1 hour then place into a foil lined styrofoam ice chest and covered with foil and tape the lid closed with duct tape very well and number the ice chests. we'd start early and get done early and let the meat steam in the ice chests and usually get a pretty good buzz going on and people would ask why we weren't cooking yet and we'd act surprised like we forgot the whole time the meat was cooking in the ice chests. after a few hours after the festivities were done and it was time to eat we would drag out the ice chests. ice chest #1 was probably medium and ice chest #10 was med rare to rare so everyone could get what they wanted as far as dun-ness goes. a very good flavored meat for the amount of time not used to prepare and being cooked on a propane grill. served with Pinquito Santa Maria style chili beans made with hamburger meat made from the trimmings off the top blocks and Chorizo etc. and salad and fresh baked sour dough french garlic bread. it would have been better cooked on oak but it is what it is.
I want to party with you Matt Pittman!
What kind of knife are you using to slice the cooked brisket
If I buy a brisket online, how long should I wait for it to defrost (arrives on dry ice) and then cook? What's the longest you could go before cooking? I expect my brisket to arrive on Tuesday but want to cook it on Saturday. Not sure if this is too long.
That cutting board is pretty sweet. Do you sell it online at all?
If doing this on the Ridgeline how many bags of pellets will be needed to complete a brisket this size? Thx
Nice job
Is that Traeger built into the counter or does it rest on the provided legs? If anyone is reading this, I'd love some info on how to properly set up a Traeger grill in an outdoor kitchen. Does it have to elevated, or can it simply be placed on a platform? Is there a spot for ventilation? Obviously I have questions.
It's funny that you mention the snitch from tiger King. I've met him here in Dallas at a friend's Cook out.
That's brilliant 🤣🤣
How many portions and of what size do you get out of 12Lb Brisket finished?
Great video. I just got a Timberline 1300 and excited to try. I am a convert from BGE--I did not see you address the possible need to put a pan of water in the Traeger to maintain moisture. Any view here?
We're stoked to have you join the Traeger family 🔥 There's no need to use a pan of water to maintain the moisture.
"I shouldn't say cut, that's a drug term". Hahaha. You're the man, Matt!
Can you dear on the Tregar?
Can you cold smoke on that Tregar?
What kind of rolls are you use if there?
I love the Texas flag cutting board where can I get one or two?!
Has traeger implemented a spot on the grill where you can add a chunk of wood ? That was the main complaint when they 1st came out , no room for extra wood .
Thank you, Matt; very informative presentation and one of the best I’ve seen on TH-cam! I noticed the amount of juice in the butcher paper after resting was minimal. The foil method seems to pull out more juice. Would foil dry out the meat more than paper? Thanks again!
Just taking a late, random stab at this, but he said you could save more of the drippings with foil, and recommended to start with that for beginners. I’m guessing it doesn’t dry it out more, but allows for collection as the paper wrap will absorb the juice into the paper leaving you with none. I’m going to try my first one this week and use foil as I already have it and I want that juice! I don’t have a pellet smoker (I want one!) so I’m going to use my Weber. I’m studying for my brisket test now 😂. Wish me luck friend!
Nice 👍🏼
Do you have any thoughts on the silverton version for costco?
I do the same, but you should do an aggreive cut brisket vs back yard, to show the sheer amount of fat that cuts off and shows. I do the same and still remember the massive amounts of fat that gets left into the meat
Can I expect an expensive Wgyu brisket to cook the same as a choice brisket given same volume/dimensions?
I’ve been looking for some guidance about burn rates for various meats-in my case, brisket-this weekend. I bought an 18# bag of brisket blend-what I want to know is, how long will a full hopper last at 225* F. My recipe calls for 6 hours (temp 175) and then 3-4 hours (203-205) then rest for 30 mins minimum. Can I do all that on 1 full hopper? Thanks.
hello from manning sc
Mine was a light mahogany. Wasn't close to as dark as yours. Any ideas as to why?
How would I go about getting a good bark, in a backwoods g3 chubby water smoker?
What knife are you using to cut that brisket?
OH BTW love these watched Divas show also so thanks for these