How to make Brisket with Truth BBQ
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- Brisket with Truth Barbeque
I've been lucky enough to build amazing relationships with some of the top pitmasters in the world. In this Meat the Masters series I have convinced them to share some of their best kept secrets with you guys.
In this episode, my buddy Leonard Botello IV, owner of Truth Barbeque shows you all his secrets to making an amazing brisket. If you are not familiar with Truth Barbecue, they are currently ranked #3 on the coveted Texas Monthly Top 50 BBQ Joints list. This is a huge accomplishment in of itself. However, when you add in the fact that Truth operates two locations (Houston & Brenham), this is an even more amazing accomplishment as it shows they have been able to maintain that craft BBQ quality while operating multiple restaurants.
Leonard doesn't hold back any secrets in this brisket video video as he shows you exactly how they make brisket at Truth on their 1,000 gallon Mill Scale offset smoker. Next time you are in Houston or Brenham be sure to stop in at one of the most amazing BBQ restaurants in the world. Pro Tip: Don't sleep on the desserts made my Leonard's Mom!
Photos from our cook at Truth Barbeque: www.meatchurch...
Meat Church BBQ Supplies: www.meatchurch.com
Mill Scale Smokers: millscale.co/
Thermapen IR thermometer: bit.ly/MCThermapen
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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 #TruthBBQBrisket
There is zero reason this channel shouldn't have 1 million subs. Share it up BBQ fans!
Thank you!!!
I'll give you one. The name.
@@CosmicStargoat Oooookaaaay.
@@fatsackafat1476 ☺
@@MeatChurchBBQ tyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyty Dididididiiddddtttttdudududdudidíduuddudududddididiiddduudduduudddiddttdtdtudduddddddddddiidddiidddddiyyiyyyyyyyyifdyydt i
Matt, a little late on this comment but I bought a Prime brisket from Sam's Club this past weekend. Followed the advice in this video on smoking a brisket. I did the trimming, kept the trim for making homemade links...got the brisket looking smooth and ready for smoke. Rubbed it with salt, pepper and a little Lawry's seasoned salt. Smoked it on 210 overnight for about 14 hours until it hit that dark bark we all want. Internal was about 175ish. Wrapped in butcher paper cranked the heat to 300 until it finished which was around 205 or so. Let it cool to about 150 then wrapped it in cellophane and kept it in the cooler for about 3 hours. When I pulled it out to slice, it was incredible. 100% the most juicy, best bark, most tender brisket Ive ever made. Family went crazy over it for Easter Dinner. We appreciate these types of videos to educate us weekend BBQ guys how to produce great BBQ when we do get a chance to do some barbecuing. It can suck to spend all the money and time to turn out food thats not that great because you dont get a lot of time on the pit....know what I mean. Thanks Matt.
As a Houstonian, we’re now blessed with so much amazing BBQ, especially compared to 10-15 years ago. Having regularly visited so many amazing places, from Killen’s to Corkscrew, to Roegel’s, Pinkerton’s, Pit Room, and on…there is something intangible about Truth’s brisket that keeps us coming back and makes it my #1 for brisket. Awesome video, even better food.
I agree!
Went to Truth last summer. Still the best brisket I've ever had.
Matt, That was OUTSTANDING! You ain't kidding when you say "that is the best video you'll do all year", and I will take it a step further and say probably the best BBQ video from anyone all year! I can't thank you and Leonard enough for this video. I learned so much. It's a Brisket Master Class! It took me over 2 hours to watch that video, stopping, taking notes and rewinding. Please extend a very special thanks to Leonard for taking so much time away from his business to accommodate you for the video. Two of the nicest guys in BBQ!
I’m going to do a tour of Texas and hit all these places you share. Looks amazing
Thanks Matt and Leonard! I'm doing two briskets tomorrow. One for slices and burnt ends and the other to make brisket mac & cheese and Texas twinkies! I'll definitely be using a few of the tips from this video. I'm glad to see a bona-fide expert using mustard as a binder like I do. Love the tip on how to fold the wrap so I can check on the feel better! I was drooling the whole time you guys were sitting at that table at the end. I think my trip to Texas in November is going to turn into a BBQ tour and now Truth is on my list!
This just puts a smile on my face....WOW
This is awesome these 2 am wakeup bbq videos help so much thank you 🙏
The temperature must have been perfect. Medium rare edge to edge. I’m going to try it! Owned a roast beef sandwich shop twenty years, love pastrami. Katz’s deli was my favorite pastrami sandwich about five blocks from my apt. Theirs are about $25 each today. Little steeper than the eighties when I lived there.
Holy cow that's amazing! Wish you had locations a little farther west!
Loved this one for sure. Thank you. I'm hoping to visit Texas sooner than later.
Just WOW! Thank You! Awesome Video! Love being able to get an insider's view of such an amazing BBQ Institute!
Welcome!!
This is without a doubt my favorite BBQ spot in Houston, and that's really saying something these days because we have some incredible BBQ. Everything they make is spot on. Their pork ribs are as good as you will get anywhere in Texas. Now don't me wrong, Pickerton's, Blood Bros, Tejas, Pit Room, Killen's and a few others are right up there, it's splitting hairs when they get this good. Nice work Matt. BTW, I saw your lifesize display when I was at Texas Star Grill Shop the other day. Well done!
Thanks Paul!!!
Love this series! So interesting and the food always looks insanely good
Trim fat certain depth? Leave all on. Good job showing that. I have no idea i have never done it.
A lot of info here! Love it! Excellent video Matt. Thank you so much for these tips and what you do.
You’re welcome!!
OK, Matt, no mention of fatty side down? It is really what works I suppose, but I liked the statement in the 4th slice discussion about it turning "boys to men".
Ooo my town. How have I missed this place. Gonna have to go check it out. Thanks man
Have to!
The rest is definitely one of the secrets to great bbq.
Truth in brenham is the real deal. Gonna try the Houston location soon.
Time to make a trip to Brenham!
AWESOME !! Loved all the tips, this is great ! Keep it up !
I never liked the fatty bites of brisket until I went to Truth . . . It is some legit stuff.
Matt, Great video. What is the yellow mustard looking sauce in the big bottle on table when you were eating.
I thought you said you was gonna grab a BEER and a seat not a Topo Chico and a seat! hahahaha
Where can I get the weighted butcher paper from? Also when can I get the bottle to use for the seasonings to put in meat?
Do you ever use barrel smokers. I have 2 Oklahoma Joes Bronco barrel smokers. Any tips?
GREAT VIDEO MATT!!! So when I make a brisket at home and wrap it in a towel in the cooler, should I put a temp probe in there to pull out the brisket when it reaches 140 F??
Franklin’s says yes.
Awesome vid!!!
What kind of apple cider vinegar is the best?
Is there sign part of a ransom letter from the 1970s?
You should get a test brisket and smoke it entirely from start to finish in butcher paper see what happens
😍
I like how humble he is and keeps hyping the staff. Thank you staff for keeping us fed.
I was just thinking the exact same thing, his humility is shining through…..
This was the best, most informative brisket video I've ever watched. Thank you Truth for not worrying about giving away secrets.....after I spend the next 10 years trying to cook the number of briskets and gain the experience that you guys get in a weekend ...... I'll be coming for ya'. Thanks for the whole series you're doing Meat Church. Excellent content.
Best video I've ever seen on brisket bar none. Leonard just put on a clinic of how to do it right. BBQ people are notorious for withholding information on little things that can improve your cook. I believe that Leonard held nothing back on this video. He is a tradesman of his craft. Above all Matt, thank you for producing this video and sharing your knowledge. I'll be in Church every time the doors are open and twice on Sunday!
Excellent video, thanks! Haven't been letting my briskets cool enough, been off the smoker right into a cooler for a few hours. Going to try this next time. Appreciate the knowledge transfer
Same!
Ditto. The last two briskets I did I waited until it was 160 and it made a big difference in tenderness.
@@Ardie321 you waited until 160 to put into a cooler? How long did it stay in the cooler once at 160F?
@@michaelcarroll5926 not sure what the exact time was but definitely at least 2 hours.
Hey Matt, I made my third brisket ever in my life for my family using the tips on your brisket videos. I love the foil tip from Truth here and listened carefully to get tender meat and a good bark. The brisket turned out amazing, so flavorful, juicy throughout with a beautiful bark and smoke ring. Thank you for posting! Also hey Truth, I was born in Brenham, nice to see a business from there expand and do well!
Kind Regards
Killer video! Thanks Matt for letting us learn how world class brisket is done
I work about 1/4 mile away. Between Truth BBQ and Killiens BBQ. The smells and smoke is Great.
Man, 6 minutes into this and I’m scribbling notes like crazy. Thanks, guys!
I like how this is called "Meat the Masters". Lol you are a master!!!
Okay now i have to fly from germany to Houston texas to eat some brisket. I never had one but it looks so damn good.
Matt - Keep up the excellent work. While I'm fortunate to live in this great state and be able to experience these products, you are doing a hell of a job spreading the word to everyone.
Franklins seating area is packed with people. Goes to show how powerful the rankings are.
Leonard takes pride in EVERYTHING! I noticed at Red Dirt a few years back he even takes pride in slicing. It’s like a show!
Dang, now THAT is a brisket. Never used butcher paper, but I am going to give it a try.
Hi mate, a rookie here. Just a quick question, all temperatures mentioned in the video should be Fahrenheit aye? Cheers mate.
Yes and smaller backyard pits no more than 250 F
I would definitely have a beer with either of these dudes. Humble, friendly, passionate about their craft and putting smiles on peoples faces with good food. Cheers from Alabama fellas.
Says alot when you get a comment like "dude, thats the best brisket i've tried all year". ........Damn I want some 😋😋😋😋😋😋
No lies we’re told.
Still the most information packed video on brisket ever! Thanks again Matt!
For a state that prides itself on its food, the Texas barbecue community seems very open and helpful with each other. Thanks for the insight! Can't wait to try this method as well as getting down to Houston to give Truth a whirl.
Ill be checking them out and reference your channel
Awesome tips here!
Mad respect for Truth great video Matt!
Awesome brisket video 👍 ty both. Love how Leonard throwing kudos to his staff. You don't have a great company without great people. Damn learned alot from this cook 🍺🍻😁👍
The only tip missing was how many parts of pepper/salt/garlic/onion he uses.
Also glad to see Lawry's Seasoned Salt wasn't used along with tallow.
Why should he tell you his trade secrets? Use you you imagination and come up with your own rub.
@@SOLDOZER wHy ShOuLd hE TeLl yOu hiS sEcReTs?? lmao
The first thing you do is turn your hat backwards, Then the magic begins.. Great video!!
Fact
I grew up near Brenham. Am a huge fan of truth! Before the Houston location was opened. Now that I work in the Houston area I constantly take customers to truth for lunches. FYI don’t leave out their deserts! The chocolate cake is dang near heaven sent! Love truth!
Such a great episode. I love this series, great work and that brisket is making me so hungry.
Damn. Love this channel. I will be honest I did my first brisket last weekend after watching some of your videos. My buddy from Texas and my neighbor who travels to Texas to visit his kids told me it was amazing and as close as Texas can get. Keep up the amazing work and that you for your rubs and tip from these amazing cooks. NO ONE GIVES OUT THEIR SECRETS!! And you get them to talk and I am listening. "I ain't mad". Gonna keep cooking thanks to you and your amazing friends. It can only get better!! Love you guys.
I really love how you show your support to the BBQ family when you go to visit them. A chance to go behind the curtain to get a little glimpse into the efforts needed to run a BBQ business is very beneficial to the rest of us. Very helpful tips.
So 18" vs 24" butcher paper. Overlap 6" and 18" paper becomes 12" paper. Multiply by 2 and you get 24".
I feel so validated to finally see someone else using Saran Wrap!
If I’m ever in Houston I will be eating here!
A solid team is definitely a huge part of the whole picture for sure!!! Great job everybody!! 💪🇺🇸💯
Absolutely love your videos. Please explain more in detail how to cut this brisket on the point vs. flat side, little confused here. The cutting is crucial I’m guessing. Thanks again!
I know it’s preference but Fat side up for me! I’m not recognized but been cooking BBQ all my life! Nice cook and alot of info,Thank You!
Awesome brisket video, as expected! But...Matt, I think you got ripped off along the way to your seat. You went to get a "beer" and a seat and ended up with a Topo Chico soda? 🙂
Calm down and tallow on!!!! Check it…..just because he didn’t use tallow doesn’t mean one shouldn’t use tallow, it’s just another way to add a little flavor, kinda like using Lawry’s season salt in addition to your regular seasoning. Errbody is just tryin to make a tasty brisket however they can. No need to emphasize that this dude doesn’t use tallow. I didn’t see a pellet smoker anywhere either, does that mean one shouldn’t use a pellet smoker? You yourself said a brisket with tallow tastes a little better then one without it.
One of the few bbq vids I've seen that tells me things I don't already know. Excellent!
At what temperature should brisket be served? It's often presented just slightly warm or even bordering on lukewarm. Is there a specific recommended temperature for serving it?
Any idea why he said they cook them at 300 after wrap but said when cooking at home don't go over 275??
Was thinking of doing a brisket over the weekend but now not sure what temp to use cause on my smoker the next one after 250 is 300.
Leonard dropped a ton of knowledge. Wrapping the tips is a must try technique. Wrapping in cellophane for the rest is a saver b/c I too am tired of cleaning out my yetti. LOL Love the content. Thanks Matt!
I ran bbq restaurants for over a decade. This dude is next level🤙this video was so fun to watch. It brought back some good memories.
I appreciate all these other pit master guys. But personally, I tune in to see how to cook BBQ. The social aspect, the introductions and accolades, the casual chat, is for me a distraction. It's like reading a novel with a bunch of interruptions by the author and an interviewer.
matt, love your vids, i only buy and use meat church rubs for 2 reasons. 1 there fucking awesome, and taste great. 2 . because in your vids you dont act like your rubs are the best or the only way to go. keep the vids coming and thank you for the legit no bs content ! as a result of your rubs/ videos, my wife cant stand any bbq in our town unless its made by me at home. 🤙🏻🤙🏻
"there's no right or wrong way?"
There is definitely a right and many wrong ways!
And the number of ways there are to skin a cat is absolutely irrelevant to making a brisket!
It's weird cuz i just started watching like award winning BBQs and how they do it and im like. Goddamit if i had just watched i wouldnt have wasted so much money on trial and error. But atleast now i have the feel for it.
Hey Matt gotta ask, how did you get started? I know it’s a big question but really trying to start my own thing and would love some feedback from one of the best
No foil on bottom because of the wood burner. What about a pellet grill (Recteq)? Would you put foil underneath as it has a heat source in bottom?
Great Video. He didn't mention at what temp does he pull the brisket off the smoker. 204 degrees?
Felt like a brisket masterclass ! Loved it.
Right! Gonna try this as close as I can next smoke. Gotta get better at brisket! I've only done about five.
Matt I know this seems so basic but man I’d love to see a wrap video, been at this about a year and I still don’t feel confident in my wraps being tight
So I am a rookie @this game , would the same go
If you
Would be smoking on a Pelet smoker???
the bbq pitmasters with you competing with san antonio and midland cooks is on tv now
I tried Truth with close friends, and all we gotta say is, just order sides lol.
i never knew you can control a perfect shake for seasoning. i always pour it and try to rub it evenely. thats why my meat some part taste more intense than other bite xD
Awesome you cook at 450. And use cottonwood? I missed that part in the video. Am i correct?
That weak ass scoop of Mac and cheese is why I don’t eat at bbq spots, and the reason I started smoking at home.
OH MY GOSH! That brisket looked outstanding! Hope one day to get down there to try it. Thanks for sharing that great information.
This one of the best brisket videos I have seen. Great job and thank you. Real secretes shared!
$30 per plate? Thank you for warning me where not to go when I’m down there.
Truth is one of my all time favorites and the video is my favorite of the year as well...you killed it Matt 😎
Next trip to Houston gong to need to visit this place. Thanks for the video..
I can confirm that Truth BBQ is top3 BBQ in Texas I worked in Texas and ate BBQ every few days for a year and Truth BBQ has won me over as favorite.
Truth is the best because some Yankee thinks so?
@@SOLDOZER I’m from Oklahoma….
My son is allergic to mustard & dairy what else can you recommend for a binder?
The average Backyard bbq’er is simply not gonna have enough cook time with briskets to learn these awesome tips from trial and error. Thx!
Brisket takes lots of practice. You're going to ruin dozens of briskets first before you "get it".
i expect this guy knows more than me, it just doesnt look very good.