Brisket (and trim) with Whiskey Bent BBQ
ฝัง
- เผยแพร่เมื่อ 11 ก.ค. 2023
- My buddy Chad Ward, owner of Whiskey Bent BBQ & Director BBQ Marketing at Traeger, joins me in my outdoor kitchen for Part 3 of a 3 part series. In this video we are smoking Brisket!
Recipe: www.meatchurch.com/blogs/reci...
Part 1 of 3 Pork Butt: • Pork Butt with Whiskey...
Part 2 of 3 Beef Ribs: • Beef Ribs with Whiskey...
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Welcome to the official Meat Church BBQ TH-cam channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #Brisket #WhiskeyBent - แนวปฏิบัติและการใช้ชีวิต
Hey matt you should consider doing a video where u use the trimming of the brisket in other stuff. show how u use it in burgers,sausages, etc. just the different methods of using it.
For real!
I'm gonna need some commission for all the people I've gotten hooked on Meat Church seasoning 😂
Me too! I keep spreading the good news of the meat church
Happiness and enjoyment in their parish is all a good pastor of the church of meat needs!
You sure make it look easy. Im a total newbie. So far all I've done are a few racks of ribs.. and a pork butt. Got the whole lineup of Meat Church rubs. So far everything has come out edible. Better than edible, really. Its come out good.
I will probably do one more long cook before I attempt Brisket. This one you showcased here looked absolutely amazing.
By the way I made some Burgers on a charcoal grill at one of the Lake beaches up here in MN a couple weeks ago. Seasoned with Holy Cow. Best Burgers ive ever made. I just love how good and reliable those rubs are.
“Don’t rest brisket in foil”
Don’t tell Goldee’s 😂
I’ve learned so much from Matt’s videos. Just cooked my 3rd brisket with holy cow rub and it was 🔥
Matt your a real one. I got so many people on your seasonings, people def made fun of me for always having meat church on in the house but now they’re loving the recipes you guided me on! Also it’s good to see a successful dude just keeping it real and always kind and grateful to guests on your channel! Keep it up man!
This is the main reason I love your channel. You instruct in a conversational voice vs "Do exactly as I'm doing..." type of staccato type advice. I'm also from the South and down here everything is more relaxed. Everyone is different and the measure of a great cook is the ability to adjust the cook on the fly to fit the situation. Thanks again for putting this together.
I’m doing a bbq at the end of the month and I know what im cooking now!
Why do I feel dejavu (re)watching this?! It's literally only hours old(apparently) yet I watched it ages ago(like a year) 🤔
You’re channel finally convinced me to buy a smoker and I couldn’t be happier I’ve already made 2 of your recipes and they were both killer
Been a While for me, but the King of Spice throws down on this one! Matt opened a Can of Texas on this one!
It's because of videos like this, I can make a pretty good brisket.
Best burger you ever had, come up here in Oregon my friend I'll treat you right.
Gotta be damn good neighbors! LOL!
Made my first brisket couple months ago with my new pellet grill for about 10 people. Everyone was shocked at how good it was. All I did was use your methods and seasoning. As you always say, it's easy if you follow few of the key steps.
I'd love to watch this video again, but with Whiskey Bent doing it all
My daughter and her husband were in Ft. Hood Texas while he was serving and we spent a day in Austin and went to a bbq place to eat, it was that day when I truly fell in love with the craft of bbq. Love Texas style brisket and that’s how I try to do a brisket when I cook them as well!! Great video Matt!
I so enjoy this dual Brisket view. Matt, I do one twist on your rubs...I do a light outside coating of your new sugar, that's not really too sweet so it CF adds no "sweetness", but packs a great dimension to Holy Cow & Gospel etc. Just wanted to let you know. Great Smokes a Mighty! 🥩🦞🦐🦀🍻
Good video guys, thank you!
I'm not quite ready for the brisket cook but I'll get there. ...
Love the shout out to Lubbock.
I don’t own a grinder and really have no desire to add another gadget but I do add the trimmings to a pan to render during the cook and give the cooked bits to the dogs, pour the rendered fat over the brisket ahead of wrapping. They’re spoiled obv.
Wednesday drops…love ‘em, thanks!
new tip learned, the oxidation of the meat and how to slow it down by putting the meat on the board. best bbq channel in the business!! Thanks Mat and Chad for the mashup.
I like you said supper instead of dinner. That’s when you know you’re country.
Another great video and meal! Happy New Year! I am available to be your hungry man that loves to camp. 😊
Be up there to see you in September. Going to the diesel races in Ennis. Thanks for all you do!!
Thanks for the tips! Doing Texas style tonight, Xmas Eve in Maryland!
Great video gentlemen! I know what my family will be eating this weekend.
Great tips- Wrap super tight at 175.... Slice at 140. Appreciate it!! Holy Cow is THE best rub.
So much great info. I never heard of meat shims. Thank you guys.
This is very interesting … I have never seen a brisket trimmed. Thank you for sharing.❤❤❤❤🎉🎉🎉🎉
The best brisket video of all time. Thanks for all the detail.
18:08 "Consistent temp, not having those peaks and valleys" I wouldn't say that while wearing Traeger shirts. Set at 225*, my Traeger cycles between 210 and 330.
Great video Matt! And this is why my briskets have gotten better by Watching your videos.
Thanks for sharing!
Always learning to master the brisket. Great tips on the wrapping.
Big fan of whiskey bent from here in hometown Lakeland,fl. Also enjoy the continued great content from meat church!
Oh thats so terrific Matt! I can‘t get enough from Brisket! Thanks, Greetings Bernd 👍
Great stuff Matt!
Chad is the man!
Another rerun.
glad you said that. thought I was going crazy
@@eddiejimenez3283 I have asked Matt to identify these as reruns.
Great looking Brisket Matt . 👍🏽 Enjoyed all the pointers you were giving and also your guest. Looks very delicious. Taste test was awesome.
Very educational video. I always enjoy the guests. It’s always to see how the BBQ community supports each other.
Made my first brisket with meat church tips! Came out great! Thanks matt for all the great content!
Excellent Video/Info!!!!! YOU KNOW YOUR STUFF!!!!!
Great video my friend I love your seasonings
We say aggressive trim, but its the trim that really works. Go until the fat cap is giving in and mush. Don't do time. Then either do fool boat or full wrap. Then towards the end only glaze if you want to. Probably one of the better brisket vids
Great video Matt thanks bro.
I love this channel.
I made a brisket that looked like that and people told me it was burnt. They can go sit on a tack, that sucker looks delicious.
Good info on the resting part. That's the area I need to improve ! I liked the "small tips" provided in your video as well. Thanks for the video. #Brisket 🔥🔥🔥
Love the channel and your rubs. Just cooked a brisket just like you did here and it was amazing. I just nee a hat black on black like you have. They are not on your web site. Bring it back please.
I always learn something or refresh my skills here 👍
Tangent....I need to put an outdoor kitchen together like his mini-studio/kitchen.
Looks delicious, funny how I found this video. I just put a brisket on using holy cow. Going down for a overnight smoke. Love your seasoning. It’s great I can find them at my local Lowe’s here in NY.
Matt, I'm LOVING your videos AND Holy Cow! I would love it if you could do a video about smoking a brisket like you guys just did here, but at higher elevations. There are really no good videos about high altitude BBQ. I've been trying to dial in my brisket on my Traeger using your methods, but it's hard to get it all right with the altitude challenges.
Hell yes!
Mighty fine right there!
Knocked it out the park boys!!!!!
Cook a brisket with your holy cow rub! Everyone said great things about the brisket! Best brisket I’ve cooked and trimmed but a note that a few said was the burnt ends they like the bark and seasoning!
Love the feedback. Thank you for being here!!!!!
Great video as usual. My question is why do you prefer wrapping at 170-175?
Your videos are great! If you season and trim a brisket the day before you cook it, should you wrap it in plastic wrap or just put it in a covered foil pan and put it in the refrigerator overnight.? Also, if you just cut what people will eat, what to do with large uncut pieces that you leave out, in case people want more.
Freaking awesome. I follow your channel and use your rubs and I made the most amazing brisket. It was choice grade but dude. Amazing. Over night cook to the color I wanted, 175 was the temp and rested for 12 hours monitoring the temp in the oven to hold between 140-150. I have never been to Texas but find it hard to beat what I made in that 26 hour cook. Took notes so I can repeat it. Pending on the meat I can get that is. Hard to beat a south Dakota beef though!! Keep up the great work.
I’d love to see you inject a brisket with bourbon or a combo of your bourbon bbq vinegar mix just to see what it does and how it tastes
I'm about out of Holy Cow, which I use when I can't be arsed to grind pepper :D
Time to order more i guess. I am happy that it doesn't clump. The rub I use for wings clumps pretty badly, which is why I tend to avoid pre-packaged rubs.
Going to figure out a way to come to your class! Much appreciated. I have only been able to cook/ achieve "roast beef" brisket so far. Which is still good, but not like that one, Matt.
I love Holy Cow!!!
Love the holy cow on a brisket
Using that Whataburger mustard. Hell yeah 👍. I use that on my mine. Whats up Church from Rio Rico Arizona (originally from RGV). Ps. Is that a whataburger tray as well. Lol
FINALLY....a brisket video from meat church!! :)
Hi Matt, I'm a big fan of the meat church. However, I think it's a pity that I can't buy the rubs in Austria. Best regards
This is not a new video... this was part of the 3 part series for Traeger Day
Yup, I came to say the same thing lol
I need to buy Chad's shorts ASAP
S❤o❤Meone been watching CHUDS channel. No harm no foul
what size cutting board is that. the board you used to trim the brisket
Lettttt's go!
Hey Matt
Have a ever tried a rotisserie if a pellet smoker?
What’s the best way to cook fat side up if we don’t have the second shelf
Traeger 780 doesn’t have it
It would be cool to see a smoked Texas Kolache!
What if you're making a brisket for a small family? Do you only slice out what you want for dinner and then what do you do to preserve the rest for future meals?
when I do one for the wife and myself, I slice what we will eat, and then leave the rest unsliced. the cut end will oxidise, and not look as nice, but will still taste great. Once cooled, I then slice it and into a vacuum bag with a spoonful of tallow for the reheat. I set it up in meal sized bags (so about a pound or so for the two of us), to reheat I use a sous vide stick (cheap on ebay) and take it to about 150 degrees or so. It comes out as good as the day it went in. If you dont have a sous vide stick, you can do it in a water bath stovetop, but you need to babysit the temp a lot more. It usually takes about an hour to an hour and a half to get it to eatin temperatue...
You said before that you could use tallow to make flour tortillas?
Love your videos Matt...I really want to get a Traeger Ironwood 650! I have two weber kettles and a Weber smoker....for long cooks I am just tired of babysitting the smoker! One concern I have is that you cannot smoke on a Traeger over 250 degrees? This brisket looks great with the 2 hrs at 220 with super smoke...is my concern something to be concerned about...? haha.
Do you have a recommendation for an affordable but reliable meat grinder? I'd love to be able to grind my trimmings but don't want to break the bank.
Man I did some Porter Road beef ribs two days ago and those suckers took me 14 1/2 hours at 250. I was shocked. Incredible though.
I did some from Porter Road and mine took a while too, my second rack I did them art 275 and took about 8. They’re great with Holy Cow.
@@jonsmallwood1657 Yeah! I tend to cook my beef ribs around 285 now. The result is amazing and it saves time which isn't something I'm used to in BBQ.
Do y'all ever vacuum seal your brisket fresh? I started doing it since it oxidizes so dang fast and man my reheated products are not as good as fresh but they are dang close using a 140 sous vide for dinner. Just a thought for folks that dont want to eat the brisket in one sitting or have mixed results with the reheat the next day.
Do you grind that side gray looking portion or do you trash that portion?
Damn boie ❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥
Matt, do you ever mix your pellets …. Hickory/mesquite together?????
"Meat shims" is genius, lol
Chad doing his best praying mantis impersonation wanting to hammer that brisket! Can't blame him!
Do you have a link to the knives and orange trays that you use?
Does Traeger make a post oak pellet?
So let’s say you use the cooler trick to hold it till the scheduled diner time. Should you pull it out of the cooler about an hour before you need to slice it?
I can’t speak for Matt but I’d say only slice when ready to serve. Keep the juices and moisture in the brisket that way.
Why wouldn't Traeger make it go down to 140 degrees? Seems they are missing the boat?
how about W Sauce for a binder?
Holy cow is amazing on burgers!! Fyi
Matt needs to get a collaboration with Bradley from Chud's BBQ.
are those Whataburger trays?
Matt…I rendered some beef tallow a while back when I made a brisket. How long will that tallow keep in the fridge?
kept in a sealed container, nearly forever....
Since i cant eat 10 lbs of brisket all at once, can you give tips for reheating?
I love the cook but why you cooking so many briskets do you sell them