Probably the best 2-rub combo I’ve come across. The Holy Gospel is a little smaller and fills in the gaps the Holy Cow leaves. He ain’t lying when he says this is good.
You made my little girl’s first birthday a hit. I totally followed your steps on this video and another one and it turned out amazing. My brother texted me how delicious it was, he never compliments me. Thank you!
More amazing than the way the product looked, more amazing than the fluid narration (even after an all nighter fueled by light beer and energy drink) is the fact that he did it all in a white shirt. Very impressive.
First bbq guy I've seen to say out loud what I think everytime I see someone squeeze the juice outta a brisket. All that squeezin' makes me bristle. Obviously if cooked right, that juice will waterfall outta there without being squeezed. Love that you said it out loud.👍🏼
Even though there’s like fifty million brisket videos out there I have a feeling this one will get some traction. Beautiful looking product. Hope it gets you millions of views Matt.
@@MeatChurchBBQ hey Matt I smoking 2 brisket and with the low and slow method for 13 hours but my question is how long can I let them rest before cutting them
This guy has taught me so much about smoking meat. The best tip I’ve got so far is in this vid. Pull an all nighter. I’ve got a 1 year old baby. When everyone is in bed I can get my smoke on in peace😁thanks Matt!
Oh man. Very timely video. I lived in Fort Worth for 13 years. Now living in north eastern Canada. I’m on a desperate hunt for a brisket (very hard to find here, but not impossible). I had a hankering for brisket for months now. So much so I purchased my first smoker about 6 weeks ago and have been smoking everything I can find. Hopefully my hunt will be successful and will be eating good this long weekend.
"more tender than your mothers love" - that's a classic line I'll have to remember. Your brisket turned out picture perfect for sure, wish I could get a flapper like that off the flat.
Matt, I absolutely love your channel. Not sure why it took me so long to come across it. I have a close friend that does competition BBQ here in Iowa. He swore me to secrecy and many of the tips he gave me you are spot on with. Thank you for the great content buddy. Keep on smokin' and Blue Skies!!
I smoked my first Brisket a couple of weekend ago using your video as a guide and I used your Holy Cow Rub! It was phenomenal and everyone loved it, even my wife who doesn't like spicy food! Keep up the great videos and rubs! I bought an Ocho of rubs from you last week! Can't wait to try again!!
Matt, as always another amazing video. I love the completely relaxed attitude to smoking as it just encourages you to get out there and have a go. Thank you
I really appreciate that you can deviate from the BBQ "rules" (rest 4+ hours! don't go over 225! etc.) and still have a delicious BBQ. Sometimes I get too hung up on what I'm "supposed" to do when BBQing instead of just enjoying the ride.
Matt your videos are like the Library of Alexandria or bbq information. Thanks for helping me step up my bbq game. Would love to see more millscale content…and how you run it.
Pro tip get a tub big enough to hold your brisket and put a plastic baggy liner, cut a trash bag up or whatever then season it because you can catch the seasoning that falls and you have no mess. You can even use something recyclable or washable/reusable. It changed my life and saved me a ton of mess!
Love that over night smoking! I do the same thing brother! There's like firing watching and have some cold ones with some Dallas Cowboys football. God bless brother
Cooked a brisket for the first time after getting some pointers for you and it turned out so damn good thanks for the help and you're store is worth the stop.
Hello from California! I'm doing my transition from My typical Tri-tip and now moving on to brisket. I already feel I have a leg up, thanks for all the great advice
Outstanding video! Not just the amazing food, but I appreciate that you state there is more than one way to do things. You don’t speak as though your way is the only way and others are wrong. Very humble and cool! Thanks for the video.
Thanks for the videos Matt. Def learning a lot about the meat game from you. I love how you don't stress the little details like giving it less rest time because you're hungry and pouring extra juices on it. Some people(like me) would be stressed out!
As a former Traeger+ user, I've found my switch to Asmoke to be a game-changer. The Asmoke Essential's smart design, portability, and wireless capability have entirely transformed my grilling experience. The incredible temperature control provided by the FlameTech patent ensures perfect results every time, and the convenience of remote temperature adjustment and food monitoring is unbeatable. Moreover, its versatile cooking options and the distinct flavors provided by the wood pellets have taken my barbecue game to a whole new level. But what I admire the most is the sustainability of wood pellets as fuel, which is great for the environment. My Texas Style Brisket has never tasted better! Thanks, Asmoke for an amazing grilling experience. #Asmoke
I love your production crew, set always lit and props on point. The tips and tricks you share have helped me so much. Meat Church for life! Keep the videos coming Matt and Crew!
Cole - Matt's explanations of "time, temp, and tools" is an art form in itself. Nothing too involved but clear and no ehancement needed. Pleasure to watch!
😋 I love some good brisket! I remember Christmas and Thanksgiving at my moms we would have Brisket. She made a Turkey or Ham but a brisket for those of us that didn't want the turkey or ham. I was always the one having brisket. 🙋♀️
I’d love a pit like that. I’d really love it on a trailer. I lead a homeless ministry in Lufkin and I’m going to start going around to cook for our area homeless. I enjoy watching your videos as I look for different cook ideas. Good stuff man.
Definition of man: Mr. Pittman. Cooking a brisket over an open flame and drinking beer! Learned something new from the video today cutting the tip side. Thanks!
Matt, it never gets old watching you cook. I love the fact that you show us the times ⏲️and tempature of the cook. Keep up the great presentations. Atl. is watching. 🍺👈
I decided to try this combination of seasoning since I liked a couple others you make. I always taste new seasoning so I know what I’m working with. After tasting these I immediately understood why you called it a winning combination! It did not disappoint.
First time smoking brisket fatside down and man i will be doing it this way for now on! Juicy and sliced like butter! 1/4 inch smoke ring! Salted overnight in fridge and spg!!
Gotta get me a zip up sweatshirt like that! Love your videos. You got me into smoking meat. My family loves it. Can’t wait to do turkey and ham for the fam this coming Christmas
Great video Pastor 👍 I'm smoking a 20# Prime Brisket as we speak using this method with Holy Cow and Holy Voodoo Fat side up. I've watched this specific video many times and still love it thanks for All your wisdom.
I’m a new follower and just recently got a Traeger, I’m gonna try this method this weekend! I’m usually a brisket fail, but you made this look easy, ty sir for the video!!
I know it’s a little late for this, because you’ve probably perfected your brisket technique by now, but I also use a pellet smoker and I just wanted to share that going low, like 215°-225° the whole cook will probably give you the best results. Remember, rendering the fat is the most important thing to have before wrapping. And IMO, using tallow in your wrap is the same as using cider vinegar. I personally smoke my tallow and use that in my wrap. Mad Scientist BBQ has some really informative videos.
@@michaelparsons541 How long does it take when you stay at 215°-225° the whole time? I am using an electric right now, but hope to get a pellet soon. Can't wait to be able to do a whole brisket at once.
Your videos capture 100% of my attention and make my mouth water. When it comes to a great video about food, what else is there? Fantastic job brother. Only suggestion/request I would offer up is some slo-mo extreme close-ups on the meat, pre and post slice. You know, so we can really enjoy/appreciate the texture of the bark, smoke ring, etc. Thanks!
Thanks Matt! As always, a perfect result! I just ordered the "Ocho" which includes both rubs for this brisket. I can't wait to try this recipe! I hope it turns out as good as yours looked. I'm in Tucson AZ, so I'll be smokin it on mesquite since that wonderful post oak is not available. Love all your recipes! Gonna make that chili next!
'More tender than your mother's love.'
Amen.
Amen is right!
Probably the best 2-rub combo I’ve come across. The Holy Gospel is a little smaller and fills in the gaps the Holy Cow leaves. He ain’t lying when he says this is good.
You made my little girl’s first birthday a hit. I totally followed your steps on this video and another one and it turned out amazing. My brother texted me how delicious it was, he never compliments me. Thank you!
More amazing than the way the product looked, more amazing than the fluid narration (even after an all nighter fueled by light beer and energy drink) is the fact that he did it all in a white shirt. Very impressive.
First bbq guy I've seen to say out loud what I think everytime I see someone squeeze the juice outta a brisket. All that squeezin' makes me bristle. Obviously if cooked right, that juice will waterfall outta there without being squeezed. Love that you said it out loud.👍🏼
👊🏽
I couldn’t agree more that bugs me to no end
Followed this recipe and...I AIN'T MAD that was delicious!! Proud member of the meat church congregation here!!!
I can never get enough of brisket videos 🤤
Simply fabulous. Nothing beats Texas brisket done right. Thanks.
You are a great communicator and teacher, not to mention that your rubs are really terrific. Thank you.
Even though there’s like fifty million brisket videos out there I have a feeling this one will get some traction. Beautiful looking product. Hope it gets you millions of views Matt.
Thanks Tyler!
@@MeatChurchBBQ hey Matt I smoking 2 brisket and with the low and slow method for 13 hours but my question is how long can I let them rest before cutting them
@@MeatChurchBBQ what is the best way to rest them
Miller Lite to Monster to Miller Lite.... all in one video!! Great job - keep the content coming.
This guy has taught me so much about smoking meat. The best tip I’ve got so far is in this vid. Pull an all nighter. I’ve got a 1 year old baby. When everyone is in bed I can get my smoke on in peace😁thanks Matt!
Oh man. Very timely video. I lived in Fort Worth for 13 years. Now living in north eastern Canada. I’m on a desperate hunt for a brisket (very hard to find here, but not impossible). I had a hankering for brisket for months now. So much so I purchased my first smoker about 6 weeks ago and have been smoking everything I can find. Hopefully my hunt will be successful and will be eating good this long weekend.
I have a chef buddy that does them. you have to do whole sale.
I love the way you cook no BS straight to the point and simple.
Hallelujah
"more tender than your mothers love" - that's a classic line I'll have to remember. Your brisket turned out picture perfect for sure, wish I could get a flapper like that off the flat.
Thank you so much. 🙏🏼
I used your method on our Kamado Joe and it was the BEST brisket I’ve ever cooked. And I thought mine were turning out good , before!
I'm from Oklahoma and that is plan and simple true bbq done right. The BEST
You’re timing is impeccable. Planning to do an overnight brisket this weekend. Thanks for the pointers!
i sure am
glad Matt takes time to teach us some stuff!!
A BBQ guy named Pittman? That's like an ice cream man named Cone.
A Seinfeld reference. I see that you too are a man of sophistication.
Bookman
Or a library cop named “Bookman”
It's just a stage name cmon lol
My name's Pitt Masterson... Let's learn to BBQ
This was amazing! You see the effort put into it, which makes it much more satisfying!
Matt, I absolutely love your channel. Not sure why it took me so long to come across it. I have a close friend that does competition BBQ here in Iowa. He swore me to secrecy and many of the tips he gave me you are spot on with.
Thank you for the great content buddy. Keep on smokin' and Blue Skies!!
I smoked my first Brisket a couple of weekend ago using your video as a guide and I used your Holy Cow Rub! It was phenomenal and everyone loved it, even my wife who doesn't like spicy food! Keep up the great videos and rubs! I bought an Ocho of rubs from you last week! Can't wait to try again!!
Matt, as always another amazing video. I love the completely relaxed attitude to smoking as it just encourages you to get out there and have a go. Thank you
Very informative…I like the way you present. Getting ready to watch how you trim a brisket.
I really appreciate that you can deviate from the BBQ "rules" (rest 4+ hours! don't go over 225! etc.) and still have a delicious BBQ. Sometimes I get too hung up on what I'm "supposed" to do when BBQing instead of just enjoying the ride.
Matt your videos are like the Library of Alexandria or bbq information. Thanks for helping me step up my bbq game. Would love to see more millscale content…and how you run it.
That's gotta be the most beautiful outdoor kitchen I've ever seen.
Pro tip get a tub big enough to hold your brisket and put a plastic baggy liner, cut a trash bag up or whatever then season it because you can catch the seasoning that falls and you have no mess. You can even use something recyclable or washable/reusable. It changed my life and saved me a ton of mess!
Love that over night smoking! I do the same thing brother! There's like firing watching and have some cold ones with some Dallas Cowboys football. God bless brother
Remarkably lucid after having pulled an all-nighter...you’re an inspiration, Matt!
When you unwrapped it my heart sank. Love it
Matt went from Miller to Monster back to Miller. Nice!
Gotta be safe when truckin the kids to school! 😏 Lol
Cooked a brisket for the first time after getting some pointers for you and it turned out so damn good thanks for the help and you're store is worth the stop.
Florida man here, this video makes me miss Texas BBQ something fierce! Cheers 🍻
Followed his recommendations and smoked my best brisket yet! Fam was very happy with the result!
Awesome looking brisket, and that smoker......... real nice!
Hello from California! I'm doing my transition from My typical Tri-tip and now moving on to brisket. I already feel I have a leg up, thanks for all the great advice
All I am saying is Amen meat church, you guys are doing it right.
This is the king of all brisket videos.
Thanks Matt! Getting ready to impress the fab fam tomorrow with a Texas Style Brisket. After watching your tutorial, I like my chances!
The flat on that brisket looks amazing. Almost as thick as the point!
Outstanding video! Not just the amazing food, but I appreciate that you state there is more than one way to do things. You don’t speak as though your way is the only way and others are wrong. Very humble and cool! Thanks for the video.
Thanks for the videos Matt. Def learning a lot about the meat game from you. I love how you don't stress the little details like giving it less rest time because you're hungry and pouring extra juices on it. Some people(like me) would be stressed out!
This has become my favorite channel on youtube!!!! Awesome Work!!!!
Thank you!!!
As a former Traeger+ user, I've found my switch to Asmoke to be a game-changer. The Asmoke Essential's smart design, portability, and wireless capability have entirely transformed my grilling experience. The incredible temperature control provided by the FlameTech patent ensures perfect results every time, and the convenience of remote temperature adjustment and food monitoring is unbeatable. Moreover, its versatile cooking options and the distinct flavors provided by the wood pellets have taken my barbecue game to a whole new level. But what I admire the most is the sustainability of wood pellets as fuel, which is great for the environment. My Texas Style Brisket has never tasted better! Thanks, Asmoke for an amazing grilling experience. #Asmoke
Made my first brisket using this rub combo, all I have to say is wow!
I love your production crew, set always lit and props on point. The tips and tricks you share have helped me so much. Meat Church for life! Keep the videos coming Matt and Crew!
Cole - Matt's explanations of "time, temp, and tools" is an art form in itself. Nothing too involved but clear and no ehancement needed. Pleasure to watch!
😋 I love some good brisket! I remember Christmas and Thanksgiving at my moms we would have Brisket. She made a Turkey or Ham but a brisket for those of us that didn't want the turkey or ham. I was always the one having brisket. 🙋♀️
I'm from Kansas City, I definitely will try this Texas style way next time! Good job.
Yer gonna love it, I'd reckon, Brother!
Originally from Excelsior Springs, livin in Lawrence, now... Smoke On!!!
@@mr.bonesbbq3288 Hell yeah!
I live in the KC Metro as well. Matt's method of brisket is the only way I cook brisket. I've followed this method with great success multiple times.
My son in Dallas brought your products & channel to my attention, have been watching steadily. Hope to visit your store soon!
I’d love a pit like that. I’d really love it on a trailer. I lead a homeless ministry in Lufkin and I’m going to start going around to cook for our area homeless. I enjoy watching your videos as I look for different cook ideas. Good stuff man.
Definition of man: Mr. Pittman. Cooking a brisket over an open flame and drinking beer! Learned something new from the video today cutting the tip side. Thanks!
Smoking my first brisket tonight on my Traeger 620. 🙏🏻😬🙈. Appreciate the effort you have put out sir.
Matt, it never gets old watching you cook. I love the fact that you show us the times ⏲️and tempature of the cook. Keep up the great presentations. Atl. is watching. 🍺👈
Making this for the family in SC upcoming weekend. All your recipes I tried have been a hit so far. Thanks for sharing the knowledge my friend.
I decided to try this combination of seasoning since I liked a couple others you make. I always taste new seasoning so I know what I’m working with. After tasting these I immediately understood why you called it a winning combination! It did not disappoint.
Thanks for taking the time to show how to do a brisket,Ive pulled a lot of all nighters I know how hard it is.
Damn, I wish I could road trip and come cook with you for a day. That would be killer! Awesome brisket.
Amazing video, that brisket look perfect !!!! Texas proud !!!
First time smoking brisket fatside down and man i will be doing it this way for now on! Juicy and sliced like butter! 1/4 inch smoke ring! Salted overnight in fridge and spg!!
Brisket Commander, no doubt. You sir are doing the Lord’s work.
Born and Raised in Milwaukee...Solid choice of beer.
Finally, someone cooking a Texas style brisket low and slow like it should be. 210°-225° is a proper way to cook a brisket.
. . . YES! After watching this tutorial as well as the spare ribs and pork ribs, I've subscribed. :-) #TexasProud
Always gone 100% Holy Cow on brisket and short ribs - my favourite every time, so thank you! I'll have to give the Gospel a go too!
Great instructions. Easy to follow. Thanks Matt!
Thank you!!!
Gotta get me a zip up sweatshirt like that! Love your videos. You got me into smoking meat. My family loves it. Can’t wait to do turkey and ham for the fam this coming Christmas
Awesome!
„More tender than your mother‘s love“ 🤣🇺🇸🤩 hilariously splendid 👍🏼
Tuned in from Beeville Texas 🤙
Awesome! I enjoyed watching that! Thanks
Thank you for your videos and sharing your experience with us. I bought a trager after the first time I saw your ribs video
Great video Pastor 👍 I'm smoking a 20# Prime Brisket as we speak using this method with Holy Cow and Holy Voodoo Fat side up. I've watched this specific video many times and still love it thanks for All your wisdom.
Nothing better than a Wednesday church service.
Amen
Yessir.
@@andrewstevens1316 PP
And, all God's people said...
Hallelujur
Dude you are awesome I watch all your videos I'm going to do a brisket for the fourth of July 2023 I will using the methods you do in your videos
Awesome video sir! Always a pleasure to watch these and learn!
I’m a fan of your seasons
Holy Cow is my go to brisket rub. This recipe takes things to a whole new level. Have to try. Love your videos and products Matt!
Watch you on my lunch time break!! Going to try this texas brisket here on the eastern shore DELAWARE this weekend!!!
Thank you Matt, I just received my Gospel and Holy Cow rubs. Can't wait to try them !!!!!!!!!!!!
Enjoy!!!!!
God bless Texas & Brisket!
Gosh dang excellence right here. Thank you for sharing the good word of BBQ to all of us!
@Meat Church Awesome 😎 all the time :) shout out from South Texas :)
I just did my first big smoke for the family.. pulled an all nighter and the outcome was worth every bit of
Just made my first brisket on my traeger after watching your video. Turned out amazing thanks!!
My first time cooking brisket. Used this recipe and it came out perfect!
That is an awesome cook Pitmaster!!! Thanks for the tips... I've never actually wrapped a brisket.
Can't wait to buy some of your merch. Second time bbqing with you and it's perfect every time.
Awesome feedback. Thanks Cesar!!!
I’m a new follower and just recently got a Traeger, I’m gonna try this method this weekend! I’m usually a brisket fail, but you made this look easy, ty sir for the video!!
I know it’s a little late for this, because you’ve probably perfected your brisket technique by now, but I also use a pellet smoker and I just wanted to share that going low, like 215°-225° the whole cook will probably give you the best results. Remember, rendering the fat is the most important thing to have before wrapping. And IMO, using tallow in your wrap is the same as using cider vinegar. I personally smoke my tallow and use that in my wrap. Mad Scientist BBQ has some really informative videos.
@@michaelparsons541 How long does it take when you stay at 215°-225° the whole time? I am using an electric right now, but hope to get a pellet soon. Can't wait to be able to do a whole brisket at once.
That cutting board is awesome! Great video, learned allot
AWESOME here Matt ! Thank you !
Your videos capture 100% of my attention and make my mouth water. When it comes to a great video about food, what else is there? Fantastic job brother. Only suggestion/request I would offer up is some slo-mo extreme close-ups on the meat, pre and post slice. You know, so we can really enjoy/appreciate the texture of the bark, smoke ring, etc. Thanks!
Appreciate the feedback & will take action on that. Thank you Eric!
I followed your way of making a brisket and it came out very nice
Texas Brisket.... does it get any better!! Thanks Matt!!!
Thanks Matt! As always, a perfect result! I just ordered the "Ocho" which includes both rubs for this brisket. I can't wait to try this recipe! I hope it turns out as good as yours looked. I'm in Tucson AZ, so I'll be smokin it on mesquite since that wonderful post oak is not available. Love all your recipes! Gonna make that chili next!
Spraying the paper, huge pro tip, thank you
Great videos. I've always been intimidated of brisket. I finally tried it, and it turned out pretty good thanks for your help!
Awesome. Love that feedback!!
Golly Matt. You run your pellet smoker so much I thought you forgot about us stick burners 🔥 😊
that's some good looking brisket. I love to cook brisket. it takes a while but well worth it.from monroe north Carolina
Watching this while on my patio making your BBQ chicken and white sauce from the last video! Good times and great video once again!
Just finished cutting mine up and putting it in the fridge after 14hrs of hard work I’m well pleased. Thank you good sir and cheers!