Mr. Pittman, Just wanted to say thanks for making this video. This last weekend I made a 14 lbs wagyu brisket using exactly this recipe on my traeger for a party and it was absolutely a smash hit! It came out absolutely perfect! My attendance to future parties is now conditional that I must bring brisket. Haha thanks again, great video and I look forward to more.
I’ve followed this recipe three times now (once on a 23 pound brisket). All three have been the best brisket I’ve ever had. I’ve fed about 85 people with this recipe, and I got so many compliments. I now do at least one brisket per month.
@@2thextrme dude, I’m jealous!!! I bet it’s going to be amazing!!! I started at around 5pm, and pulled it to wrap at around 7:30-8am. After wrapping, I think it took about another four hours to get to final cook temperature. Cooler rest was around 3 hours. All in, it was about 23 hours from cook to plate ready.
@@2thextrme nice! I drove up to Denver last week and bought 90 pounds of wagyu brisket…not sure I’ll do it again, as it was a lot of trimming work, and I carved off probably half the weight. Got more tallow than I did meat LOL
I followed your recipe to the letter with the exception that my brisket was only "choice". cooked it over night at 200 F. in morning internal temp was 171 F. wrapped it and raised temp to 250 F. When it reached 202 F it went into cooler to rest. (this was about 9:30 am) I'm here to tell you, this was one of if not "THE" best briskets I've ever cooked. Thanks for the recipe Matt, you have nailed it!!! By the way, this was my first brisket cook on my new Grilla grill Silverbac !
Matt, I have a pellet grill and have been trying to get a brisket done right but have not had a lot of luck (typically point good and flat overdone). I have been watching many of your videos lately and decided to give it another try. Trimmed my 15lb brisket down, keeping the fat for Tallow, seasoned it up with some course black pepper and Holy Cow. Went low and slow keeping close watch on internal temps. Wrapped with butcher paper at 165, let it get to about 205, pulled it and let it rest about and hour then threw it in a cooler for about 6 hours. When i took it out to slice it just oozed juices. The bark was amazing and everything super juicy. I appreciate the time and effort you put into your content. You helped me make a brisket breakthrough. Can't wait to do another.
@@arethouready What most people do wrong is they cook the point. The point is a big muscle and if you cook that too 200°+ you're going to dry out the flat. Cook the flat instead. If you cook the flat to 200° carry over cooking will continue to cook the point after you've pulled it from the grill.
@@arethouready I can buy just the point cut from my local grocery store. I prefer the taste of it anyway. I cooked to 200 and let it rest for 1-2 hours before unwrapping. Juice oozed out everywhere, and practically fell apart in the hands it was so tender
@@arethouready You probably didn’t cook it long enough. The flat is a tougher muscle, so the point will sometimes be probe tender an hour or two before the flat. Keep cooking until the flat probes like butter.
7:35 200 degrees (Super Smoke) 7:00 pm, check it at 7:00 am. 9:35 Check temp. Looking for 175 before wrapping. Increase temp to 225. 11:45 Wrap it. Increase to 250 until probe tender.
The whole "probe tender" thing is what throws me as a beginner. Is there a beginner-friendly explanation for what that means? Is there any harm in just pulling at 205 degrees?
@@legohax I have the same conundrum as I am at the wrapping stage as we speak. Worried I will not pull it at the right time due to my inexperience with Brisket and the probe tender method.
@@legohax You've probably found out by now, but this means when the probe can penetrate the meat (after penetrating the wrap of course) with almost no resistance, like warm butter. For me personally this happens around 205f. At this temp the internal fat is rendering and becoming homogeneous, giving it the "jiggle" and the butter texture.
Finally, finally, I got a great brisket from my pellet smoker. I followed the instructions using my Mak smoker. Seasoned with Holy Cow, pepper and a bit of celery seed. 12 hour overnight smoke, then raised the temp for about 8 hours until 203 internal. Rested for 4 hours. The result was as good as anything I've had in a restaurant. Guests were very happy. What a joy and relief it is to have confidence to cook like this. Matt, thank you so much!
@@FernandoArizaga I used 225 degrees F for the final cook. It was 8 hours for an 11 pound (after trimming) brisket. The overnight smoke setting on the Mak gives about 180 degrees. I hope you have the great results that I did.
We have gone thru multiple briskets trying to achieve the perfect bark. Our 1st brisket was wrapped in foil and we were not a fan of the mushy texture. Numerous other methods were tried as well, and even thou the brisket had a good flavor we were still hoping for more. Then we tried Matt's overnight brisket on our Traeger and oh boy, it was so delicious!. The bark was awesome, the seasoning was perfect and it was so juicy that everyone loved it! The only difference is we used mustard as a binder, but used the same seasonings Matt used in this video.
I know I'm late but I followed your video to the exact specifications and I won a brisket competition. Beat out a bunch of old heads and I canr thank you enough. Best video anyone could ask for. Thanks again man I'm so happy
I have not made ONE good brisket in my many times of trying…..this brisket YOUR way was absolutely amazing!!!! I will never make a bad brisket again..!!!!! THANK YOU!!!!
Thank you for the video! I cooked my 1st brisket for my family on Christmas using the recipe in this video. They LOVED it!!! I will be making it again next year for Christmas...and a few times before then too!!!
Matt, made this exact recipe(no W sauce though) for my wife on Mother's Day! First brisket and I NAILED IT. 200 overnight on super smoke for the win. Thanks for all of the advice.
@Blueskies for me, approx 170 deg before wrap. 205 deg took it off, rested in ice chest for approx 3 hours (to accommodate planned dinner time) monitoring internal temp, carved at apptox 140 degrees.
Just wanted to jump back in here and say this was the easiest and by far the best brisket I've ever made...followed this to a tee. Trimmed/Seasoned my brisket about 8pm, sweat out until 10pm...on the Traeger rolling 225...checked at 730am...temp was 170...pulled it, wrapped with butcher paper...back on at 250...hit 205 about 1030am...pulled from the smoker and put it on a baking sheet to rest in the warmed oven for about 4hrs...sliced about 3pm and extremely pleased with the results...best brisket I've ever made and super super easy. Thanks for this vid and the tips Matt!
I purchased a Pit-Boss on sale at Walmart a few months ago. I tried my hand at smoking a brisket, and failed terribly (but it was a very cheap cut of meat and it came out super dry and tough). Today, I followed Matt’s recipe to a tee. The brisket came out perfect! It had about a quarter inch smoke ring, and when I pressed the center, the juices flowed like a fountain. Thanks Matt! Keep the videos coming!
I have been watching your videos for a while now, and finally took the plunge on trying this recipe on my SmokeFire. Ordered a 12lb prime brisket, and followed your instructions as closely as I could. It was a smash hit! My son brought over all his high school wrestling buddies and it was gone in a heartbeat. Total cook time was roughly 16 hours, and was super easy. Thanks for keeping us weekend smoker warriors in mind with these kinds of recipes - I'd love to have the time to invest in a stick burner, and all that fire maintenance, but I like my sleep too much :) Keep up the good work!
Houston Texan here, thank you for getting me on to smoking meats, on my second pellet grill. Nothing makes me happier than seeing my family enjoying my cooking.
Made my first brisket over the weekend after watching this video many times over. I was so nervous I was going to ruin it some how. Was the easiest thing ever(outside of randomly losing power for an hour in the middle of night and used my 110v plug in my mini van to keep it going lol) and turned out incredible! Can’t wait to do more brisket! Switching to pellet from gas last year and learning how to bbq was best decision I ever made!
I followed this video for Father’s Day/birthday weekend and my brisket came out perfect. I used a pitboss pellet grill low and slow 200° for 15 hours to smoke my brisket and all I can say is…YUMMY! Can’t wait to follow the no wrap pulled pork…thank you for this video
Sir, Before watching and subscribing to your channel, I had only done ways told to me by acquaintances. After watching this video, my brisket has been perfect (in my opinion) every single time! I’ve made 3 so far this year doing this exact same method and it’s my favorite one to watch! Holy Cow will always be in my kitchen! 😆 Merry Christmas to you all! 🤙🏽
Hey Matt, thanks for putting together a video using a pellet grill and the overnight cook. The world isn't wrapped up on offsets for the reasons you stated and just showed, pellets are easy! I already have your seasonings, so this is going to be my brisket method this year! Can't argue with success, yours looked picture perfect.
Brad I started doing an overnight cook about 8 briskets ago on my pellet, and this is 100% spot on both in prep and ease. This is my go-to for a brisket cook from here on out.
I'm about to start my first brisket tonight and I've watched countless videos. Yours is the most straightforward and easiest to follow. Can't wait to try it🤤
Dude, I'm 64, born & bred Texan, never smoked meats before, but I'm gonna have at it now! I've wanted to render tallow for a long time, too, so this is double helpful! This Mimi/Grandma is ready to get started!
I just set them on the curb for free when they get too dirty and get a new one... much easier. You should see how grateful people are to get a working grill in need of a cleaning. Works out for everyone.
@@baileybehan5888 it goes on Craigslist locally and is gone usually within hours... then post deleted. People here go bonkers over free shit. It could be a worn out worthless piece of junk but if it's free all rational thinking goes out the door and grab it up like a fat kid grabs twinkies.
Just bought my first Traeger in June, and your videos are so helpful, thank you. BBQ Meatloaf was favorite so far! Waiting for brisket until I master the other meats....like you said with a guest once! thanks much
I just followed this technique for my first brisket and it came out amazing! I was intimidated but this way was so easy to follow and it gave me a lot of confidence going forward!!
I've had nothing but respect for Meat Church videos until you said, "I'm not a coffee drinker".... Aw man! I've even seasoned steaks, burgers, and brisket with fine ground espresso in the seasoning... LOL Thanks for another good tutorial video all the same!
Ooooo mama. I've never cooked a brisket before or used a pellet grill and let me tell you that this video made me the most tender brisket the world has ever seen. It fell apart, it was the best. Can't believe I made it if I'm honest. Going to be following this video again for all my cooks in the future. You are THE pit boss brother, thank you.
Just came back from Texas after visiting family for the holidays in granbury and Weatherford. Acquired a traeger pro 34 still working out the kinks but thanks for this video it was extremely helpful and I hope you have a good old time down there in waxahachie.
Thanks for this one Matt! I did my first overnight cook a few weeks ago but found very few recipes for the process. That brisket turned out great, but I am happy to see you put this video up... it will be my go to!
I did my first ever brisket today on my Pit Boss following this video and your trimming video. Turned out great, the whole family thoroughly enjoyed it! Thanks for your content!
Loved this video! the real important take away for me was letting the brisket come back down in temp before the cooler rest. I always jumped the gun on that end and I think my brisket would cook longer because I wrapped it in a towel and set it in the cooler too soon. I just made a brisket for Thanksgiving and this added advice to my post smoker routine. This along with the 200 degree cook overnight made it one of the best I have done so far. I also started rendering some brisket fat for tallow this time on your advice. Thank you, my son and I love this channel!!
Hey Matt perfect timing on this video I’m doing a brisket this weekend on my traeger. That brisket looks delicious, thanks for sharing your knowledge on Texas style bbq I definitely enjoy it up here in Canada
As someone who only use pellet grill it is very easy to use while being a first time dad as well. Was able to put some ribs on yesterday and walk away and just look at it through the window and check pellets every so often
Made my first brisket this past weekend and followed your technique to a "T". I have a Pit Boss (Timberline just a tad too expensive for me). The brisket turned out AMAZING and it was soooo easy. Thank you for your videos. Cant wait to do this again as the first brisket was gone as fast as I could put it on a plate..
Great video. I just bought a smoker, and followed your recipes on Alabama chicken, pork butt, and ribs. You are a fantastic teacher. And you look a bit like Andrew Lincoln, so if there is every a Zombie apocalypse, you are the guy.
@@gosman949 I have the version 1. Weber sent me the version 2 auger/motor, which I installed. I do use a wire pan every cook, unless on top shelf. I do use drip pans under top shelf cooks. I do it to keep it less messy. I believe SmokeFire grease fire are a myth. If there has ever been one, they have been cause by irresponsible people. Every grill is going to flare up if you dump grease on an open flame….
@@gosman949 I had a version 2 and put a deep baking sheet on the flavor bars for brisket cooks. That thing puts out a ton of smoke and created a great bark. Waiting on an LSG pellet smoker and can't wait. SmokeFire was awesome though. New one should be coming out any day now.
Maybe I’ve missed it but since you’re in Texas and there’s a lot of big game there… How about doing some videos on deer, antelope, and other such game?
So, I've watched MANY videos on smoking briskets, all of them helpful, but love Matt's direct focus in this video smoking on a pellet grill! Did a 12lb+ on my Memphis pellet grill last w/e for a summer solstice party, almost exactly as instructed here and it was the hit of the party! The rest of the BBQ was provided by a local restaurant for about 60 people and this was the hit! They stood in line for a slice and couldn't quit raving about it, quite humbling actually. But note this was a beautiful Wagyu brisket from Costco that I had kept frozen for 6+ months. Made no difference, fabulous! Maybe go lighter on the Holy Gospel but don't leave it out. Thanks Matt!
When the cook is done (First time for me) you said you placed in a Yeti for cool down. Heard others say a cooler, am I understanding correctly it’s just a basic picnic cooler? Then after the cool down there is no warming up agin, correct? Dumb questions to you vets of the process, I just don’t want any misfires for my Christmas meal with family in Wisconsin. Thanks for any help in answering, at 71 yrs old Senior fog has settled in✌️
I watched this video several times, finally pulled the trigger and smoked a brisket this week. My goodness was it good and easy. I'm glad it was, because I have refused to eat brisket from local BBQ joints since my visit to Lockhart's in Dallas. I also have preached the gospel of Meat Church. Every time I go get more seasonings from the store I talk people who are browsing for the right seasoning into trying Meat Church. Now to try beef ribs.
Just made my first ever brisket and followed your recipe & directions to the letter. Trimming, spices, and all 3 phases of cooking. Came out AMAZING! Only mistake I made was not calibrating my Pit Boss. I found out that instead of cooking at 200 all night the grill was actually 175 so the meat internal temp was only 145 when I woke up. Had to run the next 2 steps a little hotter and only had 2 hours to let it rest. Still perfect!
Hey Matt, Thank you for the video. I have a question, my Traeger only has 180 or 225 on its settings, so I can't cook at 200. Would you recommend 180 or 225? I'm making my first brisket on Memorial Day and really don't want to mess it up! Thank you in advance if you can reply!
Matt, I followed this video to the T. Except I smoked it on a my Green Egg with the Flame Boss 500 controller. Best dang brisket I’ve ever done. Probably one of best brisket I’ve ever tasted. Everyone loved it. Super juicy. You’re my hero. Thanks for all the great instructional videos. Keep up the good work. Cheers 🍻
Had no idea you could make beef tallow from the trimmings! I got two mason jars out of my trimmings. Saved me $25 (that’s what the local BBQ store charges.) It made the price that I paid for the brisket worth it! Thank you!!
Great video. What temp did you pull the brisket off Matt? You mentioned you probed it with a Thermapen and it felt good but you didn't mention the finish temp when you pulled it off the pellet grill.
I smoked my first brisket on my Oklahoma Joe's Pellet Grill back in July after watching your videos the night before on how to Smoke A Brisket your videos helped me smoke The perfect Brisket. It turned out perfect thank you so much for making these videos I love them.
Thanks for all of your great videos! I have a question about when you put the brisket back in the smoker after the butcher paper wrap. Do you still try to keep it fat side up then? Or is that no longer a concern? thanks!
Watched this video for my first attempt at brisket on my pit boss pellet grill. Followed the instructions he gave but also monitored for the temperatures he mentioned. Rested for 4 hours in a cooler waiting for family to get off work and it turned out amazing! Great video and super easy to cook.
Here’s an idea for a future video: cook a SELECT piece of meat. With high inflation we like hunting for those deals. Show us how to get a juicy and tender brisket using the cheapest meat.
Great video as always. Love the Holy Cow / Holy Gospel combo on brisket. I’ve been adding Traeger Coffee rub as well and find it to be very good. Matt any chance you guys come out with a coffee rub? Love your whole product line.
Hey Matt thanks for your videos! I want to represent Texas well and I follow your instructions for perfect cooks! I just purchased my first smoker and I’m learning to use it correctly. My thanksgiving was a delicious success! I appreciate the work you are putting in -keep pushing!
Third time watching this video. I've had my smoker for over a year and have yet to try brisket. I have one in the fridge now and I'm using this exact method. If mine comes out anywhere near yours I'll be ecstatic. 🙂 😁👍
I want to thank you for making all these videos never once has let me down .I was wondering if you can do a corned beef brisket meat church video I’ve never really messed with them before
Mr. Pittman, thank you for this video. I started to smoke a brisket at 8:30 last night at 200°, let it smoke overnight. Total cook time was 16 hours. I used course pepper, your Holy Cow and your Holy Gospel. It was very tasty, tender and juicy, I also rendered the fat I trimmed off into beef tallow.
Matt, I smoked my first brisket last weekend and used your process on this video. I have friends who had tried to do brisket and failed a couple of times. I bought a 13# prime brisket from Sam's Club. after prepping with black pepper, Holy Cow, and The Gospel in went into the smoker at 7pm. 12 hours later it was at 165 so I left it another 45 minutes. Wrapped in butcher and back in at 250 for a couple more hours. Pulled it and coated wrap with talon and started the rest. I was a few hours from meal time so I placed in oven at 160 degrees until diner time 3 hours later. I was worried that might of been a mistake but it turned out perfect. Super tender and flavorful. Thank you for you video series, I will be trying your other smoker cooks in the near future!!!
Thanks for the good video. I’m always looking for tips to improve my brisket #kills. One of the best I’ve watched. I have a smaller Traeger so upper rack too small for a brisket. I’ve done several on my Traeger and getting better each time. Thank you again.
Killer. I appreciate the awareness of the simplicity factor for us weekend warriors. A great brisket that doesn't cost any sleep! Those burnt ends are pure heaven. I'm inspired, as always.
Love your videos, my 22 year old offset and stoking the fire. Santa brought me a pellet grill and I just nailed the best brisket ever thanks to you and videos. Been following, will keep following and recommending people go to Meat Church
cooked my very first brisket with the instructions from this videos, and it pretty much came out perfect, thanks very much for the detailed and easy to follow info.
Mr.Pittman, I could watch your videos all day long. Makes me want to smoke something! Your techniques are so easy to follow and spot on every time. Thanks.
You say there is more then one way to skin a cat, the only way im doing it is the way you do it. All my smokes so far have been the way you do it and ive never had any complaints, my guests honestly think im a genius. Gonna do this tomorrow for my first brisket. Thankyou for your knowledge it is much appreciated!
Watching your videos has improved my game 10 fold. Thank you so much man! Spatchcocked turkey to Ribs etc. Everything I've cooked people love it. Of course the Traeger 620 with the app that tells me the temp. Probe temp and can adjust the temp and set temp goals. makes this so much easier. Lol.
Love what you got going. I teach Ag Mechanics and coach he High School BBQ team at Lake Dallas, my kids constantly watch your videos and come back with ideas. Thanks
Great video. You've made it easy. A lot of people complain about pellet grills being a much more subtle smoke and l agree there's truth to that but a lot of people and l'm one of them prefer it.
I just stumbled onto this site. Absolutely the BEST brisket on a pellet grill video I have ever seen! A fantastic learning experience. This guy is a real pro, the real deal! I am now a subscriber.
ok, I tried this method this July 4th on my Treager and a prime grade brisket from Costco, and all I can say is Wow!!! This turned out the best brisket I've ever made, and so easy to do. As you, I used the Holy Gospel but then used Holy Cow instead (cause I grabbed the wrong spice bottle, but hey, it worked great). I can't thank you enough Matt for this video instruction, this method just flat out works and produces the best brisket you can cook. Of course, the Meat Church seasons always are a hit and add equally to the end product as much as the cook. I'm a HUGE fan of your products and tell everybody about them.
I want to thank you Matt for this video. I have had my smoker (RecTec) for over 7 years and have only done a handful of briskets. Hot/Fast and Low/Slow. Only one came out not good but tried your method this 4th on a 20 lb. SRF Wagyu and it was the best ever. Your casual approach to doing things and keep it simple really paid off for me. You channel has clearly been bumped to the top of my list and I look forward to following your advice for years to come. Thanks agian!
My father's day gift to my family this Father's Day 2024, is a wonderous brisket dinner (and cherry 🍒 clafoutis) I'll be following Matt's recipe here. It's going to be Fantastic! ❤ 😋
Hey Matt, I recently just purchased my first smoker, a Traeger 565! The first piece I smoked was a big ol brisket for this past fathers day. Although I was warned this would be a challenge for my very first time smoking some quality meat, after watching this video im happy to say I absolutely nailed that brisket and the old man & the rest of the family was super impressed and LOVED IT! So massive props to you and these videos and I look forward to watching them all and trying them all haha! Much love bro!
I had a masterbuilt gravity series and it just stopped working so I took it back and got a traeger. Doing my first cook on it and this video has been a life saver. Got it turned to 200 gonna wrap it in the morning and be selling brisket tacos by 5 pm tomorrow! Thanks for the tips. Great video
Mr. Pittman,
Just wanted to say thanks for making this video. This last weekend I made a 14 lbs wagyu brisket using exactly this recipe on my traeger for a party and it was absolutely a smash hit! It came out absolutely perfect! My attendance to future parties is now conditional that I must bring brisket. Haha thanks again, great video and I look forward to more.
HAHA that is AWESOME!
@@emukasa right about 18 hours.
mike are you my mike ?
I made that same mistake off one of his recipes
Great video! I didnt hear you say what was the internal temp at when you took it off to rest?
I’ve followed this recipe three times now (once on a 23 pound brisket). All three have been the best brisket I’ve ever had. I’ve fed about 85 people with this recipe, and I got so many compliments. I now do at least one brisket per month.
@@2thextrme dude, I’m jealous!!! I bet it’s going to be amazing!!!
I started at around 5pm, and pulled it to wrap at around 7:30-8am. After wrapping, I think it took about another four hours to get to final cook temperature. Cooler rest was around 3 hours. All in, it was about 23 hours from cook to plate ready.
I'll let you know how it turns out next Saturday after the B-Day party also have 20lbs of pork butt have to smoke along with some pitbeans
@@2thextrme nice! I drove up to Denver last week and bought 90 pounds of wagyu brisket…not sure I’ll do it again, as it was a lot of trimming work, and I carved off probably half the weight. Got more tallow than I did meat LOL
Im gonna try
@@justinh-r880would you mind sharing the ideal final cook temp? I either missed it in the video or I’m stupid. 😂
Thanks
I followed your recipe to the letter with the exception that my brisket was only "choice". cooked it over night at 200 F. in morning internal temp was 171 F. wrapped it and raised temp to 250 F. When it reached 202 F it went into cooler to rest. (this was about 9:30 am) I'm here to tell you, this was one of if not "THE" best briskets I've ever cooked. Thanks for the recipe Matt, you have nailed it!!! By the way, this was my first brisket cook on my new Grilla grill Silverbac !
Matt, I have a pellet grill and have been trying to get a brisket done right but have not had a lot of luck (typically point good and flat overdone). I have been watching many of your videos lately and decided to give it another try. Trimmed my 15lb brisket down, keeping the fat for Tallow, seasoned it up with some course black pepper and Holy Cow. Went low and slow keeping close watch on internal temps. Wrapped with butcher paper at 165, let it get to about 205, pulled it and let it rest about and hour then threw it in a cooler for about 6 hours. When i took it out to slice it just oozed juices. The bark was amazing and everything super juicy. I appreciate the time and effort you put into your content. You helped me make a brisket breakthrough. Can't wait to do another.
What do you think you had done wrong before compared to this? Wondering because I’ve done the same
@@arethouready What most people do wrong is they cook the point. The point is a big muscle and if you cook that too 200°+ you're going to dry out the flat. Cook the flat instead. If you cook the flat to 200° carry over cooking will continue to cook the point after you've pulled it from the grill.
@@arethouready I can buy just the point cut from my local grocery store. I prefer the taste of it anyway. I cooked to 200 and let it rest for 1-2 hours before unwrapping. Juice oozed out everywhere, and practically fell apart in the hands it was so tender
@@arethouready You probably didn’t cook it long enough. The flat is a tougher muscle, so the point will sometimes be probe tender an hour or two before the flat. Keep cooking until the flat probes like butter.
@@Christopher-Randall
7:35 200 degrees (Super Smoke) 7:00 pm, check it at 7:00 am.
9:35 Check temp. Looking for 175 before wrapping. Increase temp to 225.
11:45 Wrap it. Increase to 250 until probe tender.
Awesome 🙏
The whole "probe tender" thing is what throws me as a beginner. Is there a beginner-friendly explanation for what that means? Is there any harm in just pulling at 205 degrees?
@@legohax I have the same conundrum as I am at the wrapping stage as we speak. Worried I will not pull it at the right time due to my inexperience with Brisket and the probe tender method.
@@legohax You've probably found out by now, but this means when the probe can penetrate the meat (after penetrating the wrap of course) with almost no resistance, like warm butter. For me personally this happens around 205f. At this temp the internal fat is rendering and becoming homogeneous, giving it the "jiggle" and the butter texture.
@@legohax Very little resistance; like thick jello
Finally, finally, I got a great brisket from my pellet smoker. I followed the instructions using my Mak smoker. Seasoned with Holy Cow, pepper and a bit of celery seed. 12 hour overnight smoke, then raised the temp for about 8 hours until 203 internal. Rested for 4 hours. The result was as good as anything I've had in a restaurant. Guests were very happy. What a joy and relief it is to have confidence to cook like this. Matt, thank you so much!
Hello! At what temp did you raise if for 8 hours? Thanks in advance
@@FernandoArizaga I used 225 degrees F for the final cook. It was 8 hours for an 11 pound (after trimming) brisket. The overnight smoke setting on the Mak gives about 180 degrees. I hope you have the great results that I did.
We have gone thru multiple briskets trying to achieve the perfect bark. Our 1st brisket was wrapped in foil and we were not a fan of the mushy texture. Numerous other methods were tried as well, and even thou the brisket had a good flavor we were still hoping for more. Then we tried Matt's overnight brisket on our Traeger and oh boy, it was so delicious!. The bark was awesome, the seasoning was perfect and it was so juicy that everyone loved it! The only difference is we used mustard as a binder, but used the same seasonings Matt used in this video.
I know I'm late but I followed your video to the exact specifications and I won a brisket competition. Beat out a bunch of old heads and I canr thank you enough. Best video anyone could ask for. Thanks again man I'm so happy
Wow had 10 people over last night! No more brisket!!! You the man !!! Thank you for your lessons! 🎉🎉 best thing I have ever cooked in my life!!!!
Thank you so much for this video. I did my first brisket over the weekend. All i can say is WOW. Thank you!!!!
I have not made ONE good brisket in my many times of trying…..this brisket YOUR way was absolutely amazing!!!! I will never make a bad brisket again..!!!!! THANK YOU!!!!
Made this a month ago and my wife said it was the best piece of meat I’ve made in the 25 years we’ve been together. Thanks for the help!
Except when she had the UPS man over
@@mmr0221 lol, I knew that was coming
Did she like the brisket also?
I read it wrong
@@Jnaranjo714 you read it right
I made this yesterday for my first ever attempt at brisket.
Oh. My. Gosh.
I could not be happier with the result.
Thank you so much for this video. ❤
Everytime I make a brisket, I come back and watch this video first to study.
Everytime lol
Same here 😂
Gotta watch film to prepare for game day
It's become an important part of my brisket process lol
Same. He’s the best. Keeps it simple.
Thank you for the video! I cooked my 1st brisket for my family on Christmas using the recipe in this video. They LOVED it!!! I will be making it again next year for Christmas...and a few times before then too!!!
Matt, made this exact recipe(no W sauce though) for my wife on Mother's Day! First brisket and I NAILED IT. 200 overnight on super smoke for the win. Thanks for all of the advice.
Ditto! First time for me on mother's day. Twelve peeps in attendance - rave reviews! Tks.
@Blueskies for me, approx 170 deg before wrap. 205 deg took it off, rested in ice chest for approx 3 hours (to accommodate planned dinner time) monitoring internal temp, carved at apptox 140 degrees.
@Blueskies same as William. Wrapped at 170 and pulled to rest at in cooler at 205.
Just wanted to jump back in here and say this was the easiest and by far the best brisket I've ever made...followed this to a tee. Trimmed/Seasoned my brisket about 8pm, sweat out until 10pm...on the Traeger rolling 225...checked at 730am...temp was 170...pulled it, wrapped with butcher paper...back on at 250...hit 205 about 1030am...pulled from the smoker and put it on a baking sheet to rest in the warmed oven for about 4hrs...sliced about 3pm and extremely pleased with the results...best brisket I've ever made and super super easy. Thanks for this vid and the tips Matt!
What temp did you set the oven at to keep warm? Does it hurt the brisket if I wanted to keep in oven till 5pm using your timeline?
I purchased a Pit-Boss on sale at Walmart a few months ago. I tried my hand at smoking a brisket, and failed terribly (but it was a very cheap cut of meat and it came out super dry and tough). Today, I followed Matt’s recipe to a tee. The brisket came out perfect! It had about a quarter inch smoke ring, and when I pressed the center, the juices flowed like a fountain. Thanks Matt! Keep the videos coming!
I have been watching your videos for a while now, and finally took the plunge on trying this recipe on my SmokeFire. Ordered a 12lb prime brisket, and followed your instructions as closely as I could. It was a smash hit! My son brought over all his high school wrestling buddies and it was gone in a heartbeat. Total cook time was roughly 16 hours, and was super easy. Thanks for keeping us weekend smoker warriors in mind with these kinds of recipes - I'd love to have the time to invest in a stick burner, and all that fire maintenance, but I like my sleep too much :) Keep up the good work!
Houston Texan here, thank you for getting me on to smoking meats, on my second pellet grill. Nothing makes me happier than seeing my family enjoying my cooking.
Made my first brisket over the weekend after watching this video many times over. I was so nervous I was going to ruin it some how. Was the easiest thing ever(outside of randomly losing power for an hour in the middle of night and used my 110v plug in my mini van to keep it going lol) and turned out incredible! Can’t wait to do more brisket! Switching to pellet from gas last year and learning how to bbq was best decision I ever made!
200° for 12 hrs is the very definition of "Low n Slow" Yes sir! Looks perfect!
I followed this video for Father’s Day/birthday weekend and my brisket came out perfect. I used a pitboss pellet grill low and slow 200° for 15 hours to smoke my brisket and all I can say is…YUMMY! Can’t wait to follow the no wrap pulled pork…thank you for this video
Did you spritz at all or just left in untouched
Sir,
Before watching and subscribing to your channel, I had only done ways told to me by acquaintances. After watching this video, my brisket has been perfect (in my opinion) every single time! I’ve made 3 so far this year doing this exact same method and it’s my favorite one to watch! Holy Cow will always be in my kitchen! 😆 Merry Christmas to you all! 🤙🏽
Hey Matt, thanks for putting together a video using a pellet grill and the overnight cook. The world isn't wrapped up on offsets for the reasons you stated and just showed, pellets are easy! I already have your seasonings, so this is going to be my brisket method this year! Can't argue with success, yours looked picture perfect.
I sincerely appreciate the kind words Brad. Thank you very much!
Brad I started doing an overnight cook about 8 briskets ago on my pellet, and this is 100% spot on both in prep and ease. This is my go-to for a brisket cook from here on out.
Won small competition with this in Alaska. Thank you for your videos!
7 times in, still always a hit for family gatherings. Thanks Matt!
I'm about to start my first brisket tonight and I've watched countless videos. Yours is the most straightforward and easiest to follow. Can't wait to try it🤤
Same here! Excited and nervous at the same time. Very helpful video though.
How did it turn out?
Dude, I'm 64, born & bred Texan, never smoked meats before, but I'm gonna have at it now! I've wanted to render tallow for a long time, too, so this is double helpful! This Mimi/Grandma is ready to get started!
Did you try the recipes?
Hey Pittman great video as usual! I think we need a video on pit care. Maintaining offsets, pellet grills, gotta keep them ship shape!
Great idea! I agree
I just set them on the curb for free when they get too dirty and get a new one... much easier. You should see how grateful people are to get a working grill in need of a cleaning. Works out for everyone.
@@jamesg8246 address please? 😂😉
@@baileybehan5888 it goes on Craigslist locally and is gone usually within hours... then post deleted. People here go bonkers over free shit. It could be a worn out worthless piece of junk but if it's free all rational thinking goes out the door and grab it up like a fat kid grabs twinkies.
Get a six n one painters tool. The secret weapon of bbq cleaning.
Matt has plebes that clean his grills. He wouldn’t know
Just bought my first Traeger in June, and your videos are so helpful, thank you. BBQ Meatloaf was favorite so far! Waiting for brisket until I master the other meats....like you said with a guest once! thanks much
Attempting my first brisket , following steps to this video! In the wrapping stages now 🤞✌️
How did it turn out?
@@tilovon30 it was perfect. So dang good
I did this for Easter this year, and my wife, who has never liked brisket, said she loved it and we are going to have to up our meat budget.
I just followed this technique for my first brisket and it came out amazing! I was intimidated but this way was so easy to follow and it gave me a lot of confidence going forward!!
I love it. Thanks for the feedback!!!!
I've had nothing but respect for Meat Church videos until you said, "I'm not a coffee drinker".... Aw man! I've even seasoned steaks, burgers, and brisket with fine ground espresso in the seasoning... LOL Thanks for another good tutorial video all the same!
Ooooo mama. I've never cooked a brisket before or used a pellet grill and let me tell you that this video made me the most tender brisket the world has ever seen. It fell apart, it was the best. Can't believe I made it if I'm honest. Going to be following this video again for all my cooks in the future. You are THE pit boss brother, thank you.
Just came back from Texas after visiting family for the holidays in granbury and Weatherford. Acquired a traeger pro 34 still working out the kinks but thanks for this video it was extremely helpful and I hope you have a good old time down there in waxahachie.
Thanks for this one Matt! I did my first overnight cook a few weeks ago but found very few recipes for the process. That brisket turned out great, but I am happy to see you put this video up... it will be my go to!
Made this brisket this weekend for 15 plus people and man was it a home run!! Thank you!
I did my first ever brisket today on my Pit Boss following this video and your trimming video. Turned out great, the whole family thoroughly enjoyed it! Thanks for your content!
Im about to do my first one tonight for a group of friends. Nervous and excited!
@@tylernorris379how’d it turn out? Hope it was tasty!
Loved this video! the real important take away for me was letting the brisket come back down in temp before the cooler rest. I always jumped the gun on that end and I think my brisket would cook longer because I wrapped it in a towel and set it in the cooler too soon. I just made a brisket for Thanksgiving and this added advice to my post smoker routine. This along with the 200 degree cook overnight made it one of the best I have done so far. I also started rendering some brisket fat for tallow this time on your advice. Thank you, my son and I love this channel!!
Hey Matt perfect timing on this video I’m doing a brisket this weekend on my traeger. That brisket looks delicious, thanks for sharing your knowledge on Texas style bbq I definitely enjoy it up here in Canada
As someone who only use pellet grill it is very easy to use while being a first time dad as well. Was able to put some ribs on yesterday and walk away and just look at it through the window and check pellets every so often
Made my first brisket this past weekend and followed your technique to a "T". I have a Pit Boss (Timberline just a tad too expensive for me). The brisket turned out AMAZING and it was soooo easy. Thank you for your videos. Cant wait to do this again as the first brisket was gone as fast as I could put it on a plate..
Great video. I just bought a smoker, and followed your recipes on Alabama chicken, pork butt, and ribs. You are a fantastic teacher. And you look a bit like Andrew Lincoln, so if there is every a Zombie apocalypse, you are the guy.
I’m stoked! This is how I do brisket now. Well on a pellet grill anyway. I have a Weber SmokeFire. Comes out great every-time. Great video Matt.
Awesome!
Did you get the Version 2 SmokeFire Terry? Do you have to use a pan under the meat to keep the fires away?
@@gosman949 I have the version 1. Weber sent me the version 2 auger/motor, which I installed. I do use a wire pan every cook, unless on top shelf. I do use drip pans under top shelf cooks. I do it to keep it less messy. I believe SmokeFire grease fire are a myth. If there has ever been one, they have been cause by irresponsible people. Every grill is going to flare up if you dump grease on an open flame….
@@gosman949 I had a version 2 and put a deep baking sheet on the flavor bars for brisket cooks. That thing puts out a ton of smoke and created a great bark. Waiting on an LSG pellet smoker and can't wait. SmokeFire was awesome though. New one should be coming out any day now.
@@MrAhmer I live in DFW area and can get to LSG easily to pick up. But 4 month waiting lead time! What Weber Pellet is coming out soon?
Just used your process for my first brisket and it is a very happy Father's Day! Love your channel.....
Maybe I’ve missed it but since you’re in Texas and there’s a lot of big game there… How about doing some videos on deer, antelope, and other such game?
So, I've watched MANY videos on smoking briskets, all of them helpful, but love Matt's direct focus in this video smoking on a pellet grill! Did a 12lb+ on my Memphis pellet grill last w/e for a summer solstice party, almost exactly as instructed here and it was the hit of the party! The rest of the BBQ was provided by a local restaurant for about 60 people and this was the hit! They stood in line for a slice and couldn't quit raving about it, quite humbling actually. But note this was a beautiful Wagyu brisket from Costco that I had kept frozen for 6+ months. Made no difference, fabulous! Maybe go lighter on the Holy Gospel but don't leave it out. Thanks Matt!
Amazing! Great work on your brisket and thank you for taking the time to leave feedback!
When the cook is done (First time for me) you said you placed in a Yeti for cool down. Heard others say a cooler, am I understanding correctly it’s just a basic picnic cooler? Then after the cool down there is no warming up agin, correct? Dumb questions to you vets of the process, I just don’t want any misfires for my Christmas meal with family in Wisconsin. Thanks for any help in answering, at 71 yrs old Senior fog has settled in✌️
Yeti is just a nice cooler. Any cooler will work!
Because it's in the cooler wrapped up should stay warm therefore no rewarming required
Beef tallow venison burgers are phenomenal awesome brisket sir
Just used your weekday brisket recipe for the traeger last weekend and it was rediculous didn’t understand how it could be so dang good!
I watched this video several times, finally pulled the trigger and smoked a brisket this week. My goodness was it good and easy. I'm glad it was, because I have refused to eat brisket from local BBQ joints since my visit to Lockhart's in Dallas. I also have preached the gospel of Meat Church. Every time I go get more seasonings from the store I talk people who are browsing for the right seasoning into trying Meat Church. Now to try beef ribs.
Fantastic feedback!!!!
Just made my first ever brisket and followed your recipe & directions to the letter. Trimming, spices, and all 3 phases of cooking. Came out AMAZING! Only mistake I made was not calibrating my Pit Boss. I found out that instead of cooking at 200 all night the grill was actually 175 so the meat internal temp was only 145 when I woke up. Had to run the next 2 steps a little hotter and only had 2 hours to let it rest. Still perfect!
Hey Matt, Thank you for the video. I have a question, my Traeger only has 180 or 225 on its settings, so I can't cook at 200. Would you recommend 180 or 225? I'm making my first brisket on Memorial Day and really don't want to mess it up! Thank you in advance if you can reply!
You can roll at 180 for the first 10 hr it so, and then kick it up. It will take longer though, so plan accordingly.
Came here to ask the exact same question! Thanks dear people for asking and for the reply 😃👍🏻
225 is what I did. Worked great. Wrapped it up and set to 250. Took about 14hrs
I asked the same question haha
If your Traeger is out in the sun then 180 is the way to go, if it’s in a covered area 225 will work great. I learned that the hard way.
Matt,
I followed this video to the T. Except I smoked it on a my Green Egg with the Flame Boss 500 controller. Best dang brisket I’ve ever done. Probably one of best brisket I’ve ever tasted. Everyone loved it. Super juicy. You’re my hero. Thanks for all the great instructional videos. Keep up the good work.
Cheers 🍻
Fantastic. Love my BGE, BTW. And the Flame Boss guys are the best!!
Thank you for the feedback and Merry Christmas!!!!
Had no idea you could make beef tallow from the trimmings! I got two mason jars out of my trimmings. Saved me $25 (that’s what the local BBQ store charges.) It made the price that I paid for the brisket worth it! Thank you!!
Giving this a go tonight into tomorrow. Thank you for the suggestions on how to use the tallow!
Great video. What temp did you pull the brisket off Matt? You mentioned you probed it with a Thermapen and it felt good but you didn't mention the finish temp when you pulled it off the pellet grill.
203
I second this question. What temp is "probe tender"?
Reading the questions and replies to find out the corresponding temperature to “probe tender”.
Fantastic pellet grill brisket guide! The tallow game is on point!
The fatty is the glory - that's it, that's the tender smoke heaven
When are you going to invite some of us to the Meat Church to feast on these delicious meats?!?!
I smoked my first brisket on my Oklahoma Joe's Pellet Grill back in July after watching your videos the night before on how to Smoke A Brisket your videos helped me smoke The perfect Brisket. It turned out perfect thank you so much for making these videos I love them.
Thanks for all of your great videos! I have a question about when you put the brisket back in the smoker after the butcher paper wrap. Do you still try to keep it fat side up then? Or is that no longer a concern? thanks!
I never flip it so it remains fat side up.
Watched this video for my first attempt at brisket on my pit boss pellet grill. Followed the instructions he gave but also monitored for the temperatures he mentioned. Rested for 4 hours in a cooler waiting for family to get off work and it turned out amazing! Great video and super easy to cook.
Here’s an idea for a future video: cook a SELECT piece of meat. With high inflation we like hunting for those deals. Show us how to get a juicy and tender brisket using the cheapest meat.
For real easy to cook tender meat to tender 😂
If you can afford a pellet grill but can’t fork over 40$ for a brisket from Costco, you need to re evaluate your finances
@nickgallaher4351 idk where you live but choice briskets at Costco are like $70 here in Cali
@@nickgallaher4351 I really like my local HEB has the $1.99/lbs special on brisket. What’s wrong with saving money?
Brisket on sale in Canada is 3.99 to 4.99 a lb not on sale its like 12.99 a lb
I made a 17 pound brisket on Saturday for family and followed your video to a T. It came out perfect. Super juicy and excellent bark. Thanks, dude.
Great video as always. Love the Holy Cow / Holy Gospel combo on brisket. I’ve been adding Traeger Coffee rub as well and find it to be very good. Matt any chance you guys come out with a coffee rub? Love your whole product line.
Cattleman's Cowboy Coffee Rub is good too. Would love a Meat Church Coffee rub!!
@@witwer Totally! Would run out starkers to grab a few bottles of that!
@@witwer I used The Grind on my last brisket. Best. Bark. Ever.
Started using your Spices and recipes as I am very, very new to smoking meats. Thanks for the vids ☺
Hey Matt thanks for your videos! I want to represent Texas well and I follow your instructions for perfect cooks! I just purchased my first smoker and I’m learning to use it correctly. My thanksgiving was a delicious success! I appreciate the work you are putting in -keep pushing!
Third time watching this video. I've had my smoker for over a year and have yet to try brisket. I have one in the fridge now and I'm using this exact method. If mine comes out anywhere near yours I'll be ecstatic. 🙂 😁👍
Anyone else condition their hair with beef talo?
Moisturized for days
Hair, skin, new tattoo work, everything
I want to thank you for making all these videos never once has let me down .I was wondering if you can do a corned beef brisket meat church video I’ve never really messed with them before
Just cooked this up last night for the family, and it was amazing!!
Mr. Pittman, thank you for this video. I started to smoke a brisket at 8:30 last night at 200°, let it smoke overnight. Total cook time was 16 hours. I used course pepper, your Holy Cow and your Holy Gospel. It was very tasty, tender and juicy, I also rendered the fat I trimmed off into beef tallow.
Matt, I smoked my first brisket last weekend and used your process on this video. I have friends who had tried to do brisket and failed a couple of times. I bought a 13# prime brisket from Sam's Club. after prepping with black pepper, Holy Cow, and The Gospel in went into the smoker at 7pm. 12 hours later it was at 165 so I left it another 45 minutes. Wrapped in butcher and back in at 250 for a couple more hours. Pulled it and coated wrap with talon and started the rest. I was a few hours from meal time so I placed in oven at 160 degrees until diner time 3 hours later. I was worried that might of been a mistake but it turned out perfect. Super tender and flavorful. Thank you for you video series, I will be trying your other smoker cooks in the near future!!!
Prepping mine now for Super Bowl tomorrow! Can’t wait!!!
Did you try the recipes?
Thanks for the good video. I’m always looking for tips to improve my brisket #kills. One of the best I’ve watched. I have a smaller Traeger so upper rack too small for a brisket. I’ve done several on my Traeger and getting better each time. Thank you again.
I play a drinking game while watching Matt. I drink every time he says Texas lol. Usually I play it through a Playlist of his brisket videos.
Killer. I appreciate the awareness of the simplicity factor for us weekend warriors. A great brisket that doesn't cost any sleep! Those burnt ends are pure heaven. I'm inspired, as always.
Love your videos, my 22 year old offset and stoking the fire. Santa brought me a pellet grill and I just nailed the best brisket ever thanks to you and videos. Been following, will keep following and recommending people go to Meat Church
cooked my very first brisket with the instructions from this videos, and it pretty much came out perfect, thanks very much for the detailed and easy to follow info.
Mr.Pittman, I could watch your videos all day long. Makes me want to smoke something! Your techniques are so easy to follow and spot on every time. Thanks.
You say there is more then one way to skin a cat, the only way im doing it is the way you do it. All my smokes so far have been the way you do it and ive never had any complaints, my guests honestly think im a genius. Gonna do this tomorrow for my first brisket. Thankyou for your knowledge it is much appreciated!
Really happy Jeremy introduced you all to me. Keep the content coming.
Watching your videos has improved my game 10 fold. Thank you so much man!
Spatchcocked turkey to Ribs etc. Everything I've cooked people love it. Of course the Traeger 620 with the app that tells me the temp. Probe temp and can adjust the temp and set temp goals. makes this so much easier. Lol.
Love what you got going. I teach Ag Mechanics and coach he High School BBQ team at Lake Dallas, my kids constantly watch your videos and come back with ideas. Thanks
Great video. You've made it easy. A lot of people complain about pellet grills being a much more subtle smoke and l agree there's truth to that but a lot of people and l'm one of them prefer it.
Excellent videos, pellet cookers are good for weeknight chicken, burgers, chops n dogs nothing that you want BBQ
I just stumbled onto this site. Absolutely the BEST brisket on a pellet grill video I have ever seen! A fantastic learning experience. This guy is a real pro, the real deal! I am now a subscriber.
ok, I tried this method this July 4th on my Treager and a prime grade brisket from Costco, and all I can say is Wow!!! This turned out the best brisket I've ever made, and so easy to do. As you, I used the Holy Gospel but then used Holy Cow instead (cause I grabbed the wrong spice bottle, but hey, it worked great). I can't thank you enough Matt for this video instruction, this method just flat out works and produces the best brisket you can cook. Of course, the Meat Church seasons always are a hit and add equally to the end product as much as the cook. I'm a HUGE fan of your products and tell everybody about them.
Absolutely the BEST brisket video I've ever seen. Hands down. Period! Thank you sir!
I want to thank you Matt for this video. I have had my smoker (RecTec) for over 7 years and have only done a handful of briskets. Hot/Fast and Low/Slow. Only one came out not good but tried your method this 4th on a 20 lb. SRF Wagyu and it was the best ever. Your casual approach to doing things and keep it simple really paid off for me. You channel has clearly been bumped to the top of my list and I look forward to following your advice for years to come. Thanks agian!
My father's day gift to my family this Father's Day 2024, is a wonderous brisket dinner (and cherry 🍒 clafoutis) I'll be following Matt's recipe here. It's going to be Fantastic! ❤ 😋
Made my 2nd ever brisket. It came out perfect! Treager 780. Holycow, gospel and herb and garlic. Mustard binder. 14lbs after trimming
AWESOME!!!!
Awesome dinner idea my wife also loves asparagus so I’ll have to try it this way
The timeline is AMAZING. Im having mine for supper tomorrow
Hey Matt, I recently just purchased my first smoker, a Traeger 565! The first piece I smoked was a big ol brisket for this past fathers day. Although I was warned this would be a challenge for my very first time smoking some quality meat, after watching this video im happy to say I absolutely nailed that brisket and the old man & the rest of the family was super impressed and LOVED IT! So massive props to you and these videos and I look forward to watching them all and trying them all haha! Much love bro!
I had a masterbuilt gravity series and it just stopped working so I took it back and got a traeger. Doing my first cook on it and this video has been a life saver. Got it turned to 200 gonna wrap it in the morning and be selling brisket tacos by 5 pm tomorrow! Thanks for the tips. Great video
Just wanted to say thank you for all the videos I just finished my first brisket today
Best hair in BBQ. Thank you sir for such a simple and amazing recipe. I can't wait to try it out. Man, I miss Texas.