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!
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!!
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.
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.
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.
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.
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!
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
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.
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
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
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.
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!
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?
#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?"
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
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.
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 .
Props to meat church, not only did he show us how to cook one brisket and burnt ends, but he did it as he was cooking three separate ones. I'm always nervous cooking one and this guy is killing it.
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
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.
Say they had brisket on sale at my local store.... First time cook on brisket. The whole brisket looked a little overwhelming, so I asked if they can cut in half. And they did... My question is can I cook a quality brisket with just the half and if so for how long... and how long would I let it sit for after it's been cooked? I chose the fatty over the lean. All I've seen so far other than your video just now they have only showed how to cook a whole brisket so any information will help... Thanks in advance....
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.
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 .
I was with you 100%... right up until you pulled out the hamburger buns. Thought you said you were in Texas? Just plain white wonder bread, pickles and onion. Thats it.
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!
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!!
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
Burnt ends and Chiefs football. Doesn’t get any better.!!!! Thanks for educating us.
Didn’t mean to watch the whole video, was so interesting that I watched it all the way through.
Love these. More of them please. Maybe twice a week. Maybe guest speakers . Different ways of cooking brisket or other meats
We hardly use or oven either. Built an outdoor kitchen. The boss lady loves it and so do I.
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!
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?
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
That was great! Huge fan of Meat Church Matt...
Such great info...I appreciate the experience. And can almost taste your brisket looks so amazing!
JBS
This was so incredibly helpful! Thank you, Matt
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
07:17 "you can feed this to your kids, you can give this to your neighbors....who cares" Yessssss!
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
Love the traeger, love the Oak pellets, all around a great video!
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
I love the lone star cutting board that rocks I’m not even from Texas and I am excited
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
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.
lmao! Whats the most unusual thing you've smoked on the Treager? "Reindeer." "My kids were pissed!"
56:30 love the video have taught me so much on the art of making great brisket.
Never done a brisket, but im gonna get one tomorrow! Cant wait!
I save all my trimmings too. Put it in deer meat! Excellent!
I learned how to cut a brisket, and you smoked an amazing brisket
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,,,,
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
This Yankee has been getting pretty good at brisket....the trimming tips in this vid are the best/most important part.
Good stuff.
love it bro your really a good teacher thank you
We agree 😊
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
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🤙
Great video, thanks for sharing. Very helpful
"That snitch on the jet ski"...AWESOME
Love your spices just used them Easter Friday 2024
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.
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!
Coconut oil works as a good binder
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?
#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😊
You have a down home ok, thats kool and easy way. keep it up, it is fun.
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
Wonderful video! Thank You!
What kind of knife are you using to slice the cooked brisket
Oh, damn, I'm so hungry right now!
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!
@meat church bbq I’ll send you prepaid postage for all of those disposable knives. 😉
holy moly - that sandwich! gonna build that with my next brisket. Awesome Videos!
There is something magical about the sound of ice rolling around in a yeti cup.
Great video! Like the process you use.
Good bark on that fella!
What a great job! Perfect my friend.🙏👍👍👍😘
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?
Awesome video... learned a lot. Thanks
great video. very informative
As a newbie i love this video Thank you Matt! One off question how do you clean your wood boards after trimming raw meat?
Greatest show ever
Motor I'd getting it done
Beef ribs are my ultimate - love it :D
Looking for link to thermometer your using
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.
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
Every single one of these questions were about to be answered lol. Great video.
Excellent. My next project.
"Okay, it's not water" can't do that to me, laughed so loud it woke up my wife
haha same! After watching Matt's videos for quite a bit now, I had a feeling there wasn't water in there. LOL
"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?
For the sake of doing a comparison can you do a brisket straight out of the wrapper? No trim just seasoning?
I love this video 😂
Nothing wrong with hugging trees, but in TX it can hurt. 😊
I just tried the Holy Voodo rub.... INCREDIBLE
Love it!
I remember my first time wrapping a brisket too.🤣
Damn that was an amazing video, thank you for creating and posting this.
Nice job
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 .
Is it best fat cap down or up the juiciest way
Props to meat church, not only did he show us how to cook one brisket and burnt ends, but he did it as he was cooking three separate ones. I'm always nervous cooking one and this guy is killing it.
I love the Texas flag cutting board where can I get one or two?!
Great camera work!
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
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.
What knife are you using to cut that brisket?
When cooking 3 briskets at the same time. Will they finish in the same time frame as cooking just one?
Say they had brisket on sale at my local store....
First time cook on brisket. The whole brisket looked a little overwhelming, so I asked if they can cut in half. And they did...
My question is can I cook a quality brisket with just the half and if so for how long... and how long would I let it sit for after it's been cooked?
I chose the fatty over the lean. All I've seen so far other than your video just now they have only showed how to cook a whole brisket so any information will help... Thanks in advance....
BBQ is so delicious!
this was great thank you
This was awesome! Great video Matt!
At what point should I separate the flat & the point to start cutting for burnt ends? Sorry, I’m still learning everyone.
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.
How would I go about getting a good bark, in a backwoods g3 chubby water smoker?
Where can I find good knives like you use, and the cotton gloves and black gloves.
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 🤣🤣
Great insight! Thanks
Your so easy to follow! Love your stuff great work! Getting after a brisket today. Awesome review
How do you reheat?
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 .
can it get any better? Having Eric Church teach us how to smoke brisket! 😂😂😂
That cutting board is pretty sweet. Do you sell it online at all?
Lol little did you know this is still going on over a year later. Hopefully your have a 80s king of the trailer park mullet going
I want to party with you Matt Pittman!
I was with you 100%... right up until you pulled out the hamburger buns. Thought you said you were in Texas? Just plain white wonder bread, pickles and onion. Thats it.