Nothing against Matt, but it’s clear from his videos he’s lost touch with reality and like 99% of his viewers. He’s what I call a “yuppie pit master”. He assumes everyone is like him and only works 1-3 days a week, for a few hours, then comes home and has a plethora of $2,000+ smokers to use and endless time to use them. Just not reality. That’s why Chudds bbq is a far better channel
What a weird take. You can buy a $200 Pellet grill and use the same techniques he used to help up your brisket game. Chuds channel is good too but maybe you're not paying attention. Chud has multiple videos where he makes everything from scratch that sometimes takes multiple days.
I would have to disagree with your take on Matt. In my opinion, he touches reality with 99.9% of his viewers, you being the one seeing him as a “yuppie pit master”. I can assure you that he is happy that you took the time to view and comment on this videos though as any traffic on his channel is appreciated. Enjoy Chudd YT going forward as I’m guessing you’ve had enough from Matt. I’ll have to check them out as I’ve never heard of them. Have a great week, Sir.
That’s definitely a difference of opinion…. Especially considering Matts page has double the amount of subscribers than Chud. I think the subscriber numbers speak for themselves in your false assumptions. And hey…. More power to Matt if he does only work 1-3 days a week (which being a business owner myself, i know is highly unlikely). You want to talk about “out of touch”. Build a company or brand as successful as his, then come back and give us your opinion on someone’s work ethic and relevance to his fan base.
I'm making my very first brisket this Easter (03/31/2024) and to be honest out of all the videos I've looked at, I keep gravitating back to this specific channel. Matt is informative, entertaining, and most of all he keeps his recipes simple.
I don't have the same equipment you do, and I don't have the experience you have, either, but in about 4 attempts you've helped me take my briskets from 'tasty but tough' to amazing. Thanks for the videos. I can't make competition, but I can make my family happy to have dinner!
Recently purchased a Treager Ironwood XL. I have never smoked or made a brisket in my life. I watched this video and the trimming video. I followed this video to a tee - everything to the weight of the brisket as well. I used Holy Cow, Holy Gospel and some additional course black pepper. I was shocked how incredibly delicious the brisket turned out. I was told that it should have been entered into a brisket smoking contest. Turned out PERFECTLY. THANK YOU! I am trying some of the other smoking videos you have out here.
My Recteq comes with a super smoke setting (180 degrees) and I slowcook all my cooks overnight. The stuff I make can hang with stuff made in a wood smoker. Its all about the low n slow.
I used a combination of your brisket videos to help me win my work’s brisket cook-off! I won a new Traeger and it was only my second brisket in my life!
I did this last week. My first ever whole packer brisket. I did a flat this way two weeks before for practice, and it was perfect. And so was this one! We fed a house full of company, and everyone raved! I mean eyes rolled back! Thank you for developing this technique and thanks again for posting it. Gad, this thing was delicious!
Trying this tonight we will see how it turns out, thanks for all the recipes and the dedication to the craft. Truly inspiring. Ever since I got a smoker I’ve been trying various recipes of yours and they turn out great!!!
Great video as always! For people looking to hold meat in the oven. Just google your oven model and look up how to recalibrate it. I set mine at -30 so my lowest setting at 170 is actually 140. I then recalibrate it back to 0 after the resting/hold period. Hope it helps!
I love the weekday brisket. If I had my way, our family of 6 would be enjoying Texas BBQ every week! I can't be there for your classes, so this is my way of learning some new tips and tricks. Good stuff man. Plus, many of the homeless in Lufkin, Texas have been blessed by those tips and tricks cause when I cook for them I use what I've learned in your videos. So thanks for doing these.
@@MeatChurchBBQ I’d love to have a couple of these or a big offset on a trailer for when I cook large quantities of bbq for outreach events and disaster relief.
The OG weekday brisket video was my go to and the one I always shared with people who asked me. So it's great to see the new version with the new Traeger too
Thank you for all the help. I started smoking briskets & getting mad about my results. I found your rubs & channel. All of a sudden my briskets are the star of my gatherings with friends. I've turned them all onto your rubs/channel.. Thank you!!🇺🇸🥃
Thank you Matt. The top rack, overnight cook on my Camp Chef DLX worked beyond expectations! Holy Cow and Gospel rub was spot on. I did wrap with paper and a little tallow. Off the grill at 203F in the flat, placed in large aluminum steaming tray, covered with foil. Rested 5 hours, and SHAZAM! Compliments abound.
Made my first brisket today after watching this video yesterday. Cooked it all night, brought it to 203 then wrapped & put in a cooler to rest. DELICIOUS! Oh I just bought a new Traeger Ironwood like the one you used for this video. Thanks!!!
Bravo, Sir.... while it's storming and rainy out here in CA... I'm now inspired AGAIN (thank you for that) to smoke me a brisket this weekend! Thanks for doing what you do, Matt. Cheers!
Wow, I gave this a shot this past weekend! Trimmed it way more than ever before and ground the leftover meat. BTW, wife and I had a great burger that evening from ground brisket. Fired up my Weber Summit at 7 pm and got the brisket on around at 7:30 ish at 200-220F. Watched it till 11 then off to bed. Woke up at 6 am and the dang smoker was at 275 F from 12:15 to 6:00 and brisket at 185! Pellet grill would have resolved that. Quickly wrapped it and thought I’d ruined it for the wife’s birthday party! 205F at 8:30! Dinner at 4 pm! Wrapped it in a towel and threw it in a yeti and kept an eye on the temperature probe. 4 pm it was still 140F internal. Pulled it off. Wow, it came out amazing! 15.5 lb brisket, 3 lbs meat trimmed for ground meat and about 3 lbs fat that we made tallow, equates to a 9.5 brisket. This will be my new brisket cook method! My family of 7 plus 2 yr old grand baby destroyed this thing! Maybe 2 lbs of leftovers! Thanks for the tips!!! I’ll be doing brisket more frequently with this method! Also, you have all day to smoke snacks, chicken, etc. we did boudin for brunch and sausage and jalapeños poppers for lunch. Food all day. Also, that Weber (filled to the max with charcoal and hickory) went 20 hours without filling!
Man, I sure wish I’d seen this before following your Brisket on a pellet grill video from a year ago. Very subtle differences but this one has better info regarding the finish. A year ago you said probe tender, this one you explained more as in look for 200 degrees and open the paper to do a visual check. As I write this my very first brisket is in the cooler for two more hours. I’m sure it’ll eat good but I now have more knowledge for my next one. Thanks I really like the videos.
Best BBQ channel out there! Your recipes are always money brother! My favorite seasonings as well… I bought “the ocho” pack and I love every single one of them. Meat church is the real deal!
Thank you Matt for all the videos you put out. I've learned so much about how to cook on my pellet grill and have produced some amazing dinners with it. I got rave reviews on my brisket yesterday and I really believe it's thanks to the tips you provide. I did 2 parts Holy Cow and 1 part Holy Gospel on a 17.5 lb prime brisket using my reqtec pellet grill and it was super juicy and super flavorful. Thank you so much!!!
Thanks from the Great White North! I made my first brisket (ever) on a new Traeger Ironwood XL using your instructions and it turned out amazing! There was very little leftovers. It was - 10 degrees Celsius and snowing so we had to adjust the temp down as Traeger temp fluctuated by +/- 25 degrees (12hrs at 190 supersmoke, 3.5hrs at 220 supersmoke, 7hrs rest)
Got a 16 pounder I'm doing on my Traeger Pro 575 this weekend for my company party. Your instruction has made every one I've done so far damn good! I definitely ain't mad at it!
As someone from the UK, I had very little idea of the sophistication of these latest pellet grills but always loved the idea of slow smoked meats. I have to say that I was so blown away by them that after doing some more research I went and picked up a Traeger timberline 850 from a dealer that happened to be quite close by. He was selling them as a package with bags of pellets, cover etc and he swapped out the Traeger rubs for a couple of yours! I'm in the early stages of learning and your videos seem to stand out for me. You know what it's like when you listen to a few people and you get a gut feeling that says, yep, this guy's doing it for me! I haven't fired it up yet but man, I can't wait. This is going to be a new way of life for me and family get togethers. Thanks Matt for doing these informative no nonsense vids.
For pellet smokers, try no-wrap until it's hold time. It's all about that hold, and the no wrap methods for pellet smokers builds better bark and smoke flavor.
REALLY nice video! Just when you think you know (mostly) all you need to know on smoking a brisket on a pellet grill, Matt drops a new video! Being in Kentucky myself, looking forward to the follow-up B&B pairing video.
You're the best Matt. I'm a meat church seasoning buyer for life. I haven't found anything that comes close to the Holy Cow for a big piece of meat. Thank you for this video and cheers to you and yours!
Great video, Matt! You've been a critical part to helping me cook Briskets that I'm extremely proud of. I searched wide and long to find a food warmer to hold overnight in, and I FOUND ONE that is relatively affordable and that I keep outside next to my Yoder YS640 from a brand called VEVOR. They have multiple warmers with sizes that are around $285-$375. By far, your videos + holding overnight has been the utmost secret to making my Briskets taste phenomenal! Thanks for all you do!
Thank you! Just finished my second brisket cook and this brisket blew the other one out of the water! Made a few adjustments to fit available equipment but used the video as a backbone. Thanks for teaching me where I initially went wrong 🫡🙌🤝
After destroying 2 briskets over the last couple of years, I FINALLY got to what I am going to consider perfection this weekend. And I have some family that will back that claim up! :D I followed your advice/suggestions for temp, seasoning, etc. I cooked on a Kamado style smoker. What I found was that in a kamado smoker, if you want to cook fat side up, setting up a double indirect system helps tremendously. Thanks for all the great videos and advice! I'm cooking Texas style brisket in Alabama!
Matt I love your pellet grill cook method. I used your method on my last brisket and it was definitely my best one yet. The family loved it. I was in your store in December getting some Christmas gifts for my brother and a little something for myself. I want that hat you are wearing. I checked in December and your didn't have my size. I hope you get some more of those in the shop and in some big sizes. Keep up the good work. Love the videos.
Hey Matt, commented on a few videos of yours and your a hall of famer when it comes to BBQ but i wanted to share with you some insight on my BBQ experience being from CA and traveling to Texas my first time this past week. I went down to Killeen, TX to help my brother travel back safely to CA. Being a BBQ enthusiast for 14 years, i always strived for bbq and watched your channel closely for recipes and different temperatures. I got my first traeger and after a couple years i recently upgraded to the ironwood xl. So that being said, i looked up the best rated bbq spot within THAT SPECIFIC AREA and found one. Wont post the name for their respect. I ordered a half pound of all meats they had and spent a pretty penny since this is Texas and my first time being there. I can tell you this, it was awful. The smoke from their oak wood was too overpowering. No salt was present, no seasoning in general was present. The BRISKET WAS DRY!!!! I was let down 100%. That being said, I shouldve went to a renowned Texas monthly establishment but time wasnt of essence. I still want to go there and visit one of those spots as a BBQ enthusiast but my soul was hurt from the tasteless yet heavily smoke presence of the meat. Following your recipe here for brisket and temp controls, i make my brisket from your direct POV and its juicy, moist, flavorful and full of life. Ive been seeking or even hoping that i would taste a better brisket from a direct offset smoker but that hasnt been the case. Your recipe and temp control, as simple and easy as it is, is why i sm the crown king of briskets in my area. Not business related just friends and family. I always have and will say its from learning from you, Matt. Thanks for everything, not trying to come off as a kiss ass just letting you know what works and what i enjoy. Thanks for the content.
I just did one exactly like this last week, started it at 8pm Thursday and it was finished up by 9:30 Friday morning to rest until 2pm late lunchtime for my co-workers! Holy cow and Traeger
Love being a student of the "Church". Maybe sometime share how you re-heat/serve for a leftover style and still keep the brisket nice and sweaty. Thank you Matt for your sharing. You or your rubs& seasonings have never let me down. ZM
Bro- one of the JOY'S of being a pitmaster is that sharp knife through butcher paper 👊 never gets old ! Your the KING 🔥bro - nail it evertime - true Swiss army knife-COOK [ pellet-offset ] doesn't matter! Keep it simple - it's just meet+rub+fire+knowledge! Man I'm super excited about a beef rib video I have coming out soon 🔥keep it brother - your inspiring us all !
Followed this video (including first time using the Holy Cowe seasoning) on my Ironwood 885 this weekend. I can share without question it was the best brisket I have ever done in my life. The seasoning was great, but just going low and slow overnight, finishing in the AM, resting in the afternoon, and serving at 140 made for the juiciest brisket I've done. REALLY appreciate the details in this video, worked out fantastic!
That looks fantastic! I am a big fan of Traeger and I’m looking forward to them releasing the Ironwood XL. I’ve been to your store on numerous occasions. Looking forward to attending one of your brisket class very soon.
Thank you, I just smoked a brisket over the weekend any it turned out great. I have a Grilla Grill Chimp nothing fancy but the final product was great!
Keep up the videos Matt. Much love and appreciation from Toronto. Can say with certainty your videos have completely improved my BBQ game. Gonna need to refill my Meat Church supply for what’s sure to be a packed spring/summer smoking season. Eagerly awaiting another Dino ribs video. 👌👍
Matt, check and mate. Your videos have inspired me and my family especially my 3 year old son to cook as much as we can outside. On that note, one of my family’s favorite things is the breakfast fatty. Thanks to you I’ve been asked to make briskets for a youth group fundraiser at our church all the way up in Indiana! Thanks for all the content.
I did it this weekend, use your grandmas old time electric roaster, to hold at 140, I held for 15 hours and worked perfect; I am surprised I have not seen this on youtube.
I’m prepping for a friendly comp in two weeks. We have to plate food by noon. I’m trying not to tend to the brisket in the wee hours. Because the resting period takes a while, could I cook it the day before and rest the meat in a cooler overnight?
Awesome thanks Matt. When you talk about how to rest an Temps. I bought a electric smoker just for resting my meats. Enexpensive and you can dial Temps down to 140 an walk off. Last brisket let rest for 14 hours and pulled out an 140 was temp.
Looks like its a little chilly down Waxahachie way with winter jacket on. Thanks for another nice video. The Ironwood XL is all over TH-cam today. I wish I was a Traeger tester cause it's a little over my budget...Please keep the video's coming out way...
Nice cook Matt! Overnight cooking is all well and good till you go to sleep and the power glitches. Nothing can hurt your feelings like waking up to a cold,half raw brisket at 6 in the morning. Take it from someone who knows!!LOL Also, I have a stall story. I cooked 2 big butts this past weekend. I put them on Saturday morning at 9:00am. At 5:00 pm they hit 150 degrees. Then came the dreaded stall! Those butts stayed between 150-155 degrees till 10:00 pm. Then it took 4 more hours to get to 200 Degrees. I've never experienced a stall for this long a time. I've heard that moisture plays a big factor in the stall and we got 2-3/4 of rain Saturday. It rained all freakin day. I brought them in at 2:am ( Sunday morning) and placed them in a softsided cooler and went to bed. Woke up at 7 and started pulling them apart. They were perfect!! A 16 hour cook @250 degrees with a 5 hour rest ! I learned a good lesson on this cook. If this ever happens again, once I get good bark and smoke, Im bringin the meat inside and finishing up in the oven! I honestly believe the rain and humidity is responsible for the long stall. Any thoughts?
Convection ovens often have a "dehydrate" option. On my Samsung, Dehydrate will run at 150 degrees. it's perfect for resting down smoked meats for as long as you need.
I just broke in the Ironwood XL yesterday. I love the smoker and have ribs on it right now, but I’ll definitely be trying the weekday brisket within the next week or two… most likely with a little Bibb & Tucker 6 year.
Did a brisket this past weekend holy cow 200 for 12 /wrapped for 2/ on traeger rested for 3 and the kids and wife all said the best one yet! I told them finally just relaxed and enjoyed the process! I did not worry about making a perfect brisket or any of that crap just enjoyed it. Now Im making some brisket chilli. Cheers meat monsters!!!
18lb brisket with my homemade rub, on my Pit Boss Platinum 1250. 6am to 10pm @ 250 on the middle grate with large foil pan underneath with some water in it. Mellows out the hot spot over the fire pot and keeps the grill clean. Along with my custom made 8hr smoke tube. After that, double wrap in foil and in the oven @ 180 overnight while get some shut eye. Get up, shut off oven and let it rest in the oven until 140. Ridiculous tender and flavorful brisket.
After years of using Traeger+, I recently decided to switch to Asmoke and I've never looked back! The Asmoke Essential has completely changed my grilling game, providing me with a more consistent and controlled cooking experience. The precise temperature control within 5°F, thanks to the FlameTech patent, is a game changer. Not to mention, the added bonus of being able to monitor my food's temperature and adjust the grill's temperature remotely via the app. This convenience is unparalleled! I also love the fact that it’s portable and battery-powered, making it perfect for outings. Plus, the variety of flavors offered by Asmoke’s wood pellets adds a unique depth to the taste of my brisket. I highly recommend Asmoke to any BBQ enthusiasts out there looking for an upgrade. #Asmoke
Looks fantastic Matt! Your weeknight brisket original was one of the first ever cooks I did on my Pit Boss. I wasn't familiar with Holy Cow then. I am now(have a couple bottles). Will be giving this a go in the near future. I also look forward to the bourbon video!
Matt that’s perfect for us working folks. Makes me think this process would most likely work for pulled pork as well. How bout you give it a shot for us???
Hey Matt! I live here in town and recently picked that same smoker. I have not done a brisket yet but right out of the box it made killer ribs (beef and pork) and a pork butt. I am really pleased with it and excited that you used the same model on this video. I’m craving some brisket now! I’ll be coming by the store to pick up some Holy Cow. Thanks!
Tried this method today and my brisket cooked a lot fast. Started at 9PM at 200 deg and by 6AM was already at 180 so I wrapped and it got to 203 deg by 9AM. Held it in a 160 deg oven until 5:30PM for dinner and it was still damn good but may adjust start time next time so I don’t have to hold it so long.
Hey Matt, I recommend trying Sugarlands Distillery’s Roaming Man Whiskey with your weekday brisket. It has a great peppery rye bite, that I think would work well. Love the videos!
Great vid as always . i rest mine in the oven at 160 for about 30 mins to a hr then shut it off monitor with wireless meat prob for about 4-6 hrs then cut in about 150 interal. 12:00
Great video Matt! Love the idea of a weekday brisket on the Traeger. Little hard this time of year in Nova Scotia as it’s -10C today, but not impossible. I haven’t been able to get the holy cow yet as my Meat Church supplier is an hour outside the city and has odd hours.
Nothing against Matt, but it’s clear from his videos he’s lost touch with reality and like 99% of his viewers. He’s what I call a “yuppie pit master”. He assumes everyone is like him and only works 1-3 days a week, for a few hours, then comes home and has a plethora of $2,000+ smokers to use and endless time to use them. Just not reality. That’s why Chudds bbq is a far better channel
What a weird take. You can buy a $200 Pellet grill and use the same techniques he used to help up your brisket game. Chuds channel is good too but maybe you're not paying attention. Chud has multiple videos where he makes everything from scratch that sometimes takes multiple days.
I would have to disagree with your take on Matt. In my opinion, he touches reality with 99.9% of his viewers, you being the one seeing him as a “yuppie pit master”. I can assure you that he is happy that you took the time to view and comment on this videos though as any traffic on his channel is appreciated. Enjoy Chudd YT going forward as I’m guessing you’ve had enough from Matt. I’ll have to check them out as I’ve never heard of them. Have a great week, Sir.
Well, that's a strange twist on "If you love what you do, you'll never work another day in your life". 😉
@@shaddymuth Chuds is great. It's too bad he got dragged into this silly comment. I doubt he'd appreciate it.
That’s definitely a difference of opinion…. Especially considering Matts page has double the amount of subscribers than Chud. I think the subscriber numbers speak for themselves in your false assumptions. And hey…. More power to Matt if he does only work 1-3 days a week (which being a business owner myself, i know is highly unlikely). You want to talk about “out of touch”. Build a company or brand as successful as his, then come back and give us your opinion on someone’s work ethic and relevance to his fan base.
I'm making my very first brisket this Easter (03/31/2024) and to be honest out of all the videos I've looked at, I keep gravitating back to this specific channel. Matt is informative, entertaining, and most of all he keeps his recipes simple.
Best of luck. Start cooking it the day before. Leave yourself plenty of time in advance and don’t rush it
Same. Just put it in at 190
Just took my first brisket off ever in this smoker and it turned out absolutely incredible. Happy Easter
I went cheap and smoked burgers. Howd the brisket turn out?
@@colten6996 To be honest, it was a little dry, but I know exactly what I did wrong. I didn't let it rest long enough.
I don't have the same equipment you do, and I don't have the experience you have, either, but in about 4 attempts you've helped me take my briskets from 'tasty but tough' to amazing. Thanks for the videos. I can't make competition, but I can make my family happy to have dinner!
Sounds about where I’m at. Looking forward to learning some
This channel has been a life changer for me.
Which to me means more. As long as my family enjoys my work that's all I care about
💯 what meat church did for me. Not trying for competition, just tasty
There's nothing better than having my 6yr old say "that was the best steak ever"
Recently purchased a Treager Ironwood XL. I have never smoked or made a brisket in my life. I watched this video and the trimming video. I followed this video to a tee - everything to the weight of the brisket as well. I used Holy Cow, Holy Gospel and some additional course black pepper. I was shocked how incredibly delicious the brisket turned out. I was told that it should have been entered into a brisket smoking contest. Turned out PERFECTLY. THANK YOU! I am trying some of the other smoking videos you have out here.
Hope your in USA because wirefire blows outside your country mate.
What I love about this channel is they don't hate on any cooking method that's not a stick burner.
Thank you for that. I’m a firm believer that people can cook on what they want. Cheers!
My Recteq comes with a super smoke setting (180 degrees) and I slowcook all my cooks overnight. The stuff I make can hang with stuff made in a wood smoker. Its all about the low n slow.
Sounds MAD to me!
I used a combination of your brisket videos to help me win my work’s brisket cook-off! I won a new Traeger and it was only my second brisket in my life!
I did this last week. My first ever whole packer brisket. I did a flat this way two weeks before for practice, and it was perfect. And so was this one! We fed a house full of company, and everyone raved! I mean eyes rolled back! Thank you for developing this technique and thanks again for posting it. Gad, this thing was delicious!
Trying this tonight we will see how it turns out, thanks for all the recipes and the dedication to the craft. Truly inspiring. Ever since I got a smoker I’ve been trying various recipes of yours and they turn out great!!!
Great video as always!
For people looking to hold meat in the oven. Just google your oven model and look up how to recalibrate it. I set mine at -30 so my lowest setting at 170 is actually 140. I then recalibrate it back to 0 after the resting/hold period. Hope it helps!
Three of my favourites all in one place!! Worlds colliding! Bourbon Pursuit, Meat Church and brisket!!
You will LOVE the March 1st BBQ & Bourbon video!
It’s a party! 🥃
Meat church, Bourbon Pursuit, and Pursuit Spirits. The Holy Trinity!
I love the weekday brisket. If I had my way, our family of 6 would be enjoying Texas BBQ every week! I can't be there for your classes, so this is my way of learning some new tips and tricks. Good stuff man. Plus, many of the homeless in Lufkin, Texas have been blessed by those tips and tricks cause when I cook for them I use what I've learned in your videos. So thanks for doing these.
That is awesome. Kudos to you for doing that Jason!!!! -Matt
What's the price on the new ironwood xl?
@@btrautman191 1799,1999
@@MeatChurchBBQ what brand is your spray bottle I can’t find it online?
@@MeatChurchBBQ I’d love to have a couple of these or a big offset on a trailer for when I cook large quantities of bbq for outreach events and disaster relief.
The OG weekday brisket video was my go to and the one I always shared with people who asked me. So it's great to see the new version with the new Traeger too
Awesome!
Thank you for all the help. I started smoking briskets & getting mad about my results. I found your rubs & channel. All of a sudden my briskets are the star of my gatherings with friends. I've turned them all onto your rubs/channel.. Thank you!!🇺🇸🥃
Far and away my favorite BBQ channel! Great video. Looking forward to trying this when spring arrives in the Ozarks.
I appreciate that!
Thank you Matt. The top rack, overnight cook on my Camp Chef DLX worked beyond expectations! Holy Cow and Gospel rub was spot on. I did wrap with paper and a little tallow. Off the grill at 203F in the flat, placed in large aluminum steaming tray, covered with foil. Rested 5 hours, and SHAZAM! Compliments abound.
Thank you for helping us all be hero’s at our homes!
Matt, I watch every single video you put out. I love what you do for us and showing us the tips and tricks of bbq and your products are first class!
Made my first brisket today after watching this video yesterday. Cooked it all night, brought it to 203 then wrapped & put in a cooler to rest. DELICIOUS! Oh I just bought a new Traeger Ironwood like the one you used for this video.
Thanks!!!
Bravo, Sir.... while it's storming and rainy out here in CA... I'm now inspired AGAIN (thank you for that) to smoke me a brisket this weekend! Thanks for doing what you do, Matt. Cheers!
Wow, I gave this a shot this past weekend! Trimmed it way more than ever before and ground the leftover meat. BTW, wife and I had a great burger that evening from ground brisket. Fired up my Weber Summit at 7 pm and got the brisket on around at 7:30 ish at 200-220F. Watched it till 11 then off to bed. Woke up at 6 am and the dang smoker was at 275 F from 12:15 to 6:00 and brisket at 185! Pellet grill would have resolved that. Quickly wrapped it and thought I’d ruined it for the wife’s birthday party! 205F at 8:30! Dinner at 4 pm! Wrapped it in a towel and threw it in a yeti and kept an eye on the temperature probe. 4 pm it was still 140F internal. Pulled it off. Wow, it came out amazing! 15.5 lb brisket, 3 lbs meat trimmed for ground meat and about 3 lbs fat that we made tallow, equates to a 9.5 brisket. This will be my new brisket cook method! My family of 7 plus 2 yr old grand baby destroyed this thing! Maybe 2 lbs of leftovers! Thanks for the tips!!! I’ll be doing brisket more frequently with this method! Also, you have all day to smoke snacks, chicken, etc. we did boudin for brunch and sausage and jalapeños poppers for lunch. Food all day. Also, that Weber (filled to the max with charcoal and hickory) went 20 hours without filling!
Man, I sure wish I’d seen this before following your Brisket on a pellet grill video from a year ago. Very subtle differences but this one has better info regarding the finish. A year ago you said probe tender, this one you explained more as in look for 200 degrees and open the paper to do a visual check. As I write this my very first brisket is in the cooler for two more hours. I’m sure it’ll eat good but I now have more knowledge for my next one. Thanks I really like the videos.
This is one of your best videos talking about brisket resting!
THANK YOU!
Best BBQ channel out there! Your recipes are always money brother! My favorite seasonings as well… I bought “the ocho” pack and I love every single one of them. Meat church is the real deal!
I really appreciate that Jeff!! -Matt
Thank you Matt for all the videos you put out. I've learned so much about how to cook on my pellet grill and have produced some amazing dinners with it. I got rave reviews on my brisket yesterday and I really believe it's thanks to the tips you provide. I did 2 parts Holy Cow and 1 part Holy Gospel on a 17.5 lb prime brisket using my reqtec pellet grill and it was super juicy and super flavorful. Thank you so much!!!
Thanks from the Great White North! I made my first brisket (ever) on a new Traeger Ironwood XL using your instructions and it turned out amazing! There was very little leftovers. It was - 10 degrees Celsius and snowing so we had to adjust the temp down as Traeger temp fluctuated by +/- 25 degrees (12hrs at 190 supersmoke, 3.5hrs at 220 supersmoke, 7hrs rest)
Got a 16 pounder I'm doing on my Traeger Pro 575 this weekend for my company party. Your instruction has made every one I've done so far damn good! I definitely ain't mad at it!
As someone from the UK, I had very little idea of the sophistication of these latest pellet grills but always loved the idea of slow smoked meats. I have to say that I was so blown away by them that after doing some more research I went and picked up a Traeger timberline 850 from a dealer that happened to be quite close by. He was selling them as a package with bags of pellets, cover etc and he swapped out the Traeger rubs for a couple of yours! I'm in the early stages of learning and your videos seem to stand out for me. You know what it's like when you listen to a few people and you get a gut feeling that says, yep, this guy's doing it for me! I haven't fired it up yet but man, I can't wait. This is going to be a new way of life for me and family get togethers. Thanks Matt for doing these informative no nonsense vids.
Awesome Paul!! Thanks for being here!!
Thank Matt! Learned 2 things from this video, only cut what you need to save your brisket from oxidizing and Texas has palm trees 🙂
For pellet smokers, try no-wrap until it's hold time. It's all about that hold, and the no wrap methods for pellet smokers builds better bark and smoke flavor.
REALLY nice video! Just when you think you know (mostly) all you need to know on smoking a brisket on a pellet grill, Matt drops a new video! Being in Kentucky myself, looking forward to the follow-up B&B pairing video.
I appreciate that Greg. Mark you calendar for 3/1!
You're the best Matt. I'm a meat church seasoning buyer for life. I haven't found anything that comes close to the Holy Cow for a big piece of meat. Thank you for this video and cheers to you and yours!
THANK YOU!!!!!
Love watching all these brisket cook videos, getting me psyched to pop my brisket cherry this summer in Kelowna BC
Great video, Matt! You've been a critical part to helping me cook Briskets that I'm extremely proud of.
I searched wide and long to find a food warmer to hold overnight in, and I FOUND ONE that is relatively affordable and that I keep outside next to my Yoder YS640 from a brand called VEVOR. They have multiple warmers with sizes that are around $285-$375. By far, your videos + holding overnight has been the utmost secret to making my Briskets taste phenomenal! Thanks for all you do!
Fantastic tip!
Thank you! Just finished my second brisket cook and this brisket blew the other one out of the water! Made a few adjustments to fit available equipment but used the video as a backbone. Thanks for teaching me where I initially went wrong 🫡🙌🤝
Another texas guy here and thats the way to cook a brisket. Great job bud and i have some of your seasonings on order.
After destroying 2 briskets over the last couple of years, I FINALLY got to what I am going to consider perfection this weekend. And I have some family that will back that claim up! :D
I followed your advice/suggestions for temp, seasoning, etc.
I cooked on a Kamado style smoker. What I found was that in a kamado smoker, if you want to cook fat side up, setting up a double indirect system helps tremendously.
Thanks for all the great videos and advice! I'm cooking Texas style brisket in Alabama!
I’ll have to try this cook. Who doesn’t want brisket during the week. We love all of the MeatChurch rubs as well!!
YESSSSSSS
Great Video, just subscribed! Love the Honey Hog … My family are big fans! Keep up the great work Meat Church BBQ!
Matt I love your pellet grill cook method. I used your method on my last brisket and it was definitely my best one yet. The family loved it. I was in your store in December getting some Christmas gifts for my brother and a little something for myself. I want that hat you are wearing. I checked in December and your didn't have my size. I hope you get some more of those in the shop and in some big sizes. Keep up the good work. Love the videos.
Awesome feedback! New Era is not taking new orders right now. :|
Thanks for the 2.0 video. Looking forward to where it's warm enough to smoke. Midwest winters been all over the place lol.
Heard that
I just upgraded to the Ironwood XL from the Pro 34 waiting for delivery can't wait to give the Weekday Brisket a try, Great Video Thanks
Hope you enjoy!!
Hey Matt, commented on a few videos of yours and your a hall of famer when it comes to BBQ but i wanted to share with you some insight on my BBQ experience being from CA and traveling to Texas my first time this past week.
I went down to Killeen, TX to help my brother travel back safely to CA. Being a BBQ enthusiast for 14 years, i always strived for bbq and watched your channel closely for recipes and different temperatures. I got my first traeger and after a couple years i recently upgraded to the ironwood xl. So that being said, i looked up the best rated bbq spot within THAT SPECIFIC AREA and found one. Wont post the name for their respect. I ordered a half pound of all meats they had and spent a pretty penny since this is Texas and my first time being there. I can tell you this, it was awful. The smoke from their oak wood was too overpowering. No salt was present, no seasoning in general was present. The BRISKET WAS DRY!!!! I was let down 100%.
That being said, I shouldve went to a renowned Texas monthly establishment but time wasnt of essence. I still want to go there and visit one of those spots as a BBQ enthusiast but my soul was hurt from the tasteless yet heavily smoke presence of the meat.
Following your recipe here for brisket and temp controls, i make my brisket from your direct POV and its juicy, moist, flavorful and full of life. Ive been seeking or even hoping that i would taste a better brisket from a direct offset smoker but that hasnt been the case. Your recipe and temp control, as simple and easy as it is, is why i sm the crown king of briskets in my area. Not business related just friends and family. I always have and will say its from learning from you, Matt.
Thanks for everything, not trying to come off as a kiss ass just letting you know what works and what i enjoy. Thanks for the content.
I use a recteq and your method still makes my brisket tasty.
13:07 can you please do a video using the keep warm setting? I think this would be great for us with anxiety about brisket cooks.
I just did one exactly like this last week, started it at 8pm Thursday and it was finished up by 9:30 Friday morning to rest until 2pm late lunchtime for my co-workers! Holy cow and Traeger
LOVE THIS GERRY!!!
HOT DAMN !! Love that you updated this video and love seeing Ryan and the Bourbon Pursuit / Pursuit United team on here !!
Might have talked about you on the Bourbon Pursuit Podcast this week. #staytuned
Love being a student of the "Church".
Maybe sometime share how you re-heat/serve for a leftover style and still keep the brisket nice and sweaty. Thank you Matt for your sharing. You or your rubs& seasonings have never let me down.
ZM
Check this video - th-cam.com/video/E5fLZDkDqlc/w-d-xo.html
awesome content as always, definitely my top 3 BBQ channels.. cheers from Melbourne, Australia.
Cheers! Wish I didn't have to pass on Meatstock this year.
Bro- one of the JOY'S of being a pitmaster is that sharp knife through butcher paper 👊 never gets old ! Your the KING 🔥bro - nail it evertime - true Swiss army knife-COOK [ pellet-offset ] doesn't matter! Keep it simple - it's just meet+rub+fire+knowledge! Man I'm super excited about a beef rib video I have coming out soon 🔥keep it brother - your inspiring us all !
Well said! That was very satisfying HAHA!!
Followed this video (including first time using the Holy Cowe seasoning) on my Ironwood 885 this weekend. I can share without question it was the best brisket I have ever done in my life. The seasoning was great, but just going low and slow overnight, finishing in the AM, resting in the afternoon, and serving at 140 made for the juiciest brisket I've done. REALLY appreciate the details in this video, worked out fantastic!
Always learning and having fun is the way BBQ should be
That looks fantastic! I am a big fan of Traeger and I’m looking forward to them releasing the Ironwood XL. I’ve been to your store on numerous occasions. Looking forward to attending one of your brisket class very soon.
Thanks John!!!
Thank you, I just smoked a brisket over the weekend any it turned out great. I have a Grilla Grill Chimp nothing fancy but the final product was great!
Keep up the videos Matt. Much love and appreciation from Toronto. Can say with certainty your videos have completely improved my BBQ game. Gonna need to refill my Meat Church supply for what’s sure to be a packed spring/summer smoking season. Eagerly awaiting another Dino ribs video. 👌👍
I sincerely appreciate that Steven!
Matt, check and mate. Your videos have inspired me and my family especially my 3 year old son to cook as much as we can outside. On that note, one of my family’s favorite things is the breakfast fatty. Thanks to you I’ve been asked to make briskets for a youth group fundraiser at our church all the way up in Indiana! Thanks for all the content.
Super cool feedback. My kids love the fatty too. THANK YOU!!!! -Matt
I did it this weekend, use your grandmas old time electric roaster, to hold at 140, I held for 15 hours and worked perfect; I am surprised I have not seen this on youtube.
Awesome!!
I plan to do this very thing the next time I cook a brisket.
I’m prepping for a friendly comp in two weeks. We have to plate food by noon. I’m trying not to tend to the brisket in the wee hours. Because the resting period takes a while, could I cook it the day before and rest the meat in a cooler overnight?
I'm so glad I'm a disciple of Meat Church!
Me too!
Awesome thanks Matt. When you talk about how to rest an Temps. I bought a electric smoker just for resting my meats. Enexpensive and you can dial Temps down to 140 an walk off. Last brisket let rest for 14 hours and pulled out an 140 was temp.
Looks like its a little chilly down Waxahachie way with winter jacket on. Thanks for another nice video. The Ironwood XL is all over TH-cam today. I wish I was a Traeger tester cause it's a little over my budget...Please keep the video's coming out way...
Will do!
Nice cook Matt! Overnight cooking is all well and good till you go to sleep and the power glitches. Nothing can hurt your feelings like waking up to a cold,half raw brisket at 6 in the morning. Take it from someone who knows!!LOL Also, I have a stall story. I cooked 2 big butts this past weekend. I put them on Saturday morning at 9:00am. At 5:00 pm they hit 150 degrees. Then came the dreaded stall! Those butts stayed between 150-155 degrees till 10:00 pm. Then it took 4 more hours to get to 200 Degrees. I've never experienced a stall for this long a time. I've heard that moisture plays a big factor in the stall and we got 2-3/4 of rain Saturday. It rained all freakin day. I brought them in at 2:am ( Sunday morning) and placed them in a softsided cooler and went to bed. Woke up at 7 and started pulling them apart. They were perfect!! A 16 hour cook @250 degrees with a 5 hour rest ! I learned a good lesson on this cook. If this ever happens again, once I get good bark and smoke, Im bringin the meat inside and finishing up in the oven! I honestly believe the rain and humidity is responsible for the long stall. Any thoughts?
Yea that would suck!
I finished the last 2 buts and 1 brisket in the oven. Came out awesome.
Convection ovens often have a "dehydrate" option. On my Samsung, Dehydrate will run at 150 degrees. it's perfect for resting down smoked meats for as long as you need.
I just broke in the Ironwood XL yesterday. I love the smoker and have ribs on it right now, but I’ll definitely be trying the weekday brisket within the next week or two… most likely with a little Bibb & Tucker 6 year.
So I have given up brisket on my pellet grill,No success. This has me ready to try again. Thanks Matt!!!
Aint mad at that. Tasted even better than it looked. Bourbon and Brisket is a match made in heaven. LOL
YES!
Will be doing the weekday brisket for a meeting at my house in April. I enjoy the videos.
AWESOME!
Could you do a video of your outdoor space. I want a built in Santa Maria grill like you have. I would love to see yours more.
Did a brisket this past weekend holy cow 200 for 12 /wrapped for 2/ on traeger rested for 3 and the kids and wife all said the best one yet! I told them finally just relaxed and enjoyed the process! I did not worry about making a perfect brisket or any of that crap just enjoyed it. Now Im making some brisket chilli. Cheers meat monsters!!!
That is what it is all about!
Hey Matt. I followed your cook and my brisket turned out awesome! I always enjoy you videos. Keep em coming!
18lb brisket with my homemade rub, on my Pit Boss Platinum 1250. 6am to 10pm @ 250 on the middle grate with large foil pan underneath with some water in it. Mellows out the hot spot over the fire pot and keeps the grill clean. Along with my custom made 8hr smoke tube. After that, double wrap in foil and in the oven @ 180 overnight while get some shut eye. Get up, shut off oven and let it rest in the oven until 140. Ridiculous tender and flavorful brisket.
This sold me on the Ironwood. Great video, thanks for making my decision easy. Cheers!
After years of using Traeger+, I recently decided to switch to Asmoke and I've never looked back! The Asmoke Essential has completely changed my grilling game, providing me with a more consistent and controlled cooking experience. The precise temperature control within 5°F, thanks to the FlameTech patent, is a game changer. Not to mention, the added bonus of being able to monitor my food's temperature and adjust the grill's temperature remotely via the app. This convenience is unparalleled! I also love the fact that it’s portable and battery-powered, making it perfect for outings. Plus, the variety of flavors offered by Asmoke’s wood pellets adds a unique depth to the taste of my brisket. I highly recommend Asmoke to any BBQ enthusiasts out there looking for an upgrade. #Asmoke
Wow !!! The newest treager!!🔥🔥🔥 An that brisket came out like a smoked diamond 💎 💨
Thank you! -Matt
Looks fantastic Matt! Your weeknight brisket original was one of the first ever cooks I did on my Pit Boss. I wasn't familiar with Holy Cow then. I am now(have a couple bottles). Will be giving this a go in the near future. I also look forward to the bourbon video!
I really appreciate the love Bill. Mark your calendar for 3/1 for that video!
Love the video. The amount of information you share for us backyard smokers is awesome. Thanks for sharing your tips and tricks. Love my traeger.
Beautiful brisket Matt. Love that trim job as well. Thx for sharing.
Thanks for watching!
I like your board. Do you sell those too.
Love the channel, love the food culture around Texas BBQ, can’t wait for the Bourbon tasting. Love ya work all the way from Australia
Thanks mate!
such a great video. you thought of everything. i love it.
I gotta tellya brother, we have all 9 of the Meat Church dry rubs …. tried 4 of em and have not been disappointed. We’re jones’n to try the other 5!!!
Matt that’s perfect for us working folks. Makes me think this process would most likely work for pulled pork as well. How bout you give it a shot for us???
Hey Matt! I live here in town and recently picked that same smoker. I have not done a brisket yet but right out of the box it made killer ribs (beef and pork) and a pork butt. I am really pleased with it and excited that you used the same model on this video. I’m craving some brisket now! I’ll be coming by the store to pick up some Holy Cow. Thanks!
Great feedback Steve!
Another beautiful cook! Keep up the great work Matt! Love what you do and I love this channel!
Thanks so much!
3:56 Check out the difference in the inside of that Traeger 4:54
That's how it's supposed to be. 😋 Great video!
That's the cook, not the device. Love it.
Going to be doing a brisket this weekend overnight on my Ironwood 885! Love the upgrade on the XL!🇨🇦
Enjoy that Tim!
Soooo... When are we getting a flexfit Meato Bandito hat??? Patiently waiting on that one!
Favorite BBQ channel!
THANK YOU!!!! -Matt
Tried this method today and my brisket cooked a lot fast. Started at 9PM at 200 deg and by 6AM was already at 180 so I wrapped and it got to 203 deg by 9AM. Held it in a 160 deg oven until 5:30PM for dinner and it was still damn good but may adjust start time next time so I don’t have to hold it so long.
I use my electric cabinet smoker to rest for long periods. Works amazing.
Perfect!
Thanks a lot for sharing. Doing the same procedure here in Canada 😂
You can calibrate most electrical ovens -30 should get you to 145 deg. I do this with my Kitchen Aid for holding the brisket.
Hey Matt, I recommend trying Sugarlands Distillery’s Roaming Man Whiskey with your weekday brisket. It has a great peppery rye bite, that I think would work well. Love the videos!
Thanks for the tip!
Great vid as always . i rest mine in the oven at 160 for about 30 mins to a hr then shut it off monitor with wireless meat prob for about 4-6 hrs then cut in about 150 interal. 12:00
Perfect! 👊🏽
@@MeatChurchBBQ I learned from the best in TEXAS BBQ. And the meat church seasoning help a lot thanks again matt for everything keep up the good work.
Picking up my flatrock and ironwood xl in an hour. Upgrading from my pro22
What a day!
Two of my favorite channels!
Thank you!!
Great video Matt! Love the idea of a weekday brisket on the Traeger. Little hard this time of year in Nova Scotia as it’s -10C today, but not impossible. I haven’t been able to get the holy cow yet as my Meat Church supplier is an hour outside the city and has odd hours.
That is cold!!!
That’s a damn good looking brisket
I’ve done this same process on my Masterbuilt Gravity Series, produces a great product
Awesome. Thanks Tony!
Love to see how you pick out a cryovac brisket at a store sometime. If there are any tips or insight.
GREAT IDEA!