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
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.
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.
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 !
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!
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 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!
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.
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 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!
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.
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!!!
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 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!
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!
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!
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!!!
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 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
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🤤
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 🍻
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
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.
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.
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!
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!!
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?
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!
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.
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..
Hey Matt, I’ve been grilling and smoking for a long time. Never did a brisket though. I just wanted to let you know that I followed your pellet brisket recipe exactly. After trimming I had about a 12+ pounder. With cook time and resting, 19 hours. I let it get to 140 degrees then put it in the oven on “keep warm” until I was ready for it. We had 15 people here on Labor Day so The brisket and Japanese wings (which have become a crowd favorite) were the stars of the meal. Absolute perfection. I made the Chimichurri and some horsey sauce to go with it. Had a few pieces cold this morning. Still perfect! Thanks for videos! It’s nice comparing techniques and recipes and getting new ideas!
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!
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
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
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.
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!
@@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.
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.
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! A couple of pitmasters here in Central TX still use just salt & black pepper due to folks with dietary restrictions. They keep it simple and let the meat do the talking. I change my rub based on who's coming to dinner. I have a basic proportions chart and just play around leaving out whatever spices give particular people trouble. Thanks again.
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.
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.
I agree a pellet grill was a game changer for me. I always enjoyed smoking but it was always a pita. When I got a pellet smoke I started smoking more than I ever had. There is a learning curve but once you figure it out you make a better product than you ever thought you could. It took me a few years to get my brisket technique down but its rock solid now. I make consistent good restaurant quality briskets now. I don't even bother buying bbq anymore, its stupid expensive and a lot of them aren't as good as mine. The one thing I do differ from Matt's technique is I inject with beef broth. I do it with briskets and butts.
Can I ask you for advice as I am new to the pellet grill and smoking in general? If one doesn't have a meat grinder what would be a good way to make use of the meat trimmings instead of discarding it? It would be a shame to just throw it out right? Fat can be rendered into tallow as Matt mentions that part is understood. Thanks for the tip on injecting with beef broth by the way.
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
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 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.
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!
I followed this video to a T, right down to the Meat Church spices, and my brisket came out PERFECT. I was a little freaked out when the internal temp stalled for like 2 hours…but I was patient and eventually it came up to resting temp. Rested it for 4 hrs while entertaining my guests. When i cut into it…it was picture perfect. My first ever smoke. Thanks for easy to follow video.
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 had a Traeger 575 gifted to me and it's ALL I use. I have tried brisket Soooo many timed so cross ur fingers for guys. I swear if this one doesn't turn out I will NEVER try again. Praying I can do this with out messing it up. I'm doing EXACTLY what you're showing us. I'll let u know guys. THANKS FOR VIDEO
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!
This is the perfect video at the right time. I will smoke a brisket on my new pellet grill and want to do it overnight. I just wanted to let you know that you answered my question regarding temperature and whether I need to worry about it as I sleep. Thanks for this.
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.
Dude…you have became one of my most viewed channels. Love watching your series. Read about your success and story lately. You are a Texas treasure and we must protect you at all cost. Haha
I'm smoking a brisket next week for the first time. I have a Traeger pellet smoker and fairly new to cooking. There are soooo many videos and different cooking methods that I don't know which one to try first. Hopefully this video helps. I do have all your spices. They are incredible!! 🙌
Loved this recipe. However of my binder I used peperocini juice and mustard. Thought y not. Not sure if it made a difference being it was my first brisket. But it was legit!!!!! My family loved it. Turned out perfect.
Hey mate, I'm from down under in Australia, i have watched this video about 5 times and just finished cooking a 4.5kg brisket on a pellet traeger. I copied everything you did and it came awesome. Great video and thanks for all the awesome advice, looking forward to watching the rest of channel
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.
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.
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.
Hi Matt, Barry from Montana here. What a great way to cook a brisket and so easy and so so good! Thank you so much for making these videos that are very easy to follow and answers all of my questions before I need to ask them! Will keep following you and your great videos and keep up the great work as we all appreciate it!!!!
I've been a Traeger+ user for a while but made the switch to Asmoke and I couldn't be happier. The precision temperature control with Asmoke's FlameTech technology was a game changer for me. I can set the temperature and it stays within 5°F, ensuring my brisket comes out perfect every time. Plus the ASCA™ technology makes it more efficient and cleaning is a breeze. The portability and battery life is a huge bonus for me as I love taking it on camping and tailgating trips. The fact that it's environmentally friendly with the use of wood pellets is the icing on the cake. Switching to Asmoke has truly elevated my barbecue game. #Asmoke
Just cooked a brisket this way this weekend. Put it on at 7 pm Saturday and ate it at 2pm Sunday. I’ve made 2 before on my pellet grill, and none were as good as this 3rd one! Preciate the help!
I've been an avid Traeger+ user for years, but after switching to Asmoke, I've found my grilling experience has completely changed. The precision temperature control within 5°F that Asmoke offers is a game-changer, no more guesswork about whether my brisket is cooked perfectly or not. The flavors from the wood pellets are just unmatched and give a unique smoky taste to my food. The convenience of the Asmoke grill is also a prominent feature, the automated temperature control and pellet feeding system has made my grilling experience so much easier. And the fact that it’s portable and battery-powered means I can take it on outings, tailgating, etc, without worrying about finding a power source. The Asmoke Essential is not just a grill, it's a new way of cooking, a lifestyle even. It's definitely made my outings more enjoyable and delicious. #Asmoke.
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
I love my pellet grill. I went from a charcoal grill and it's so much quicker. I work 2nd shift and sometimes I want a burger when I get off. I can preheat, cook, and eat in 30 min. It does require more maintenance, but it's well worth it in terms of times savings and overall quality.
Doing my very first brisket and using your video brother. Thank you for keeping it easy for knuckleheads like me. Excited to see how this turns out! Thank you for putting this video together.
Checking back in and the brisket using this method turned out amazing. Incredibly juicy and flavorful. I really like the tip of letting it sit in the pan for an hour before placing it into the cooler for 2 more hours where it continues to cook. I also elevated the brisket like this video had done. Bought a couple bricks & grate from Home Depot since my version of Traeger (780 Pro) doesn’t have a large enough upper rack. Everything went incredibly smooth thanks to this video.
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.
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.
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!
Got a 12.5 pound brisket prepped this way On my pitboss Austin XL right now. Got a pellet tube lit for extra smoke, will check it in the morning. This is new for me. I have never smoked anything Over night
Thank you for the video's sir. I love your video's for the simplicity of them. I bought my first pellet grill 6 months ago. I am now doing my very first brisket and this video is a tremendous help. Thank you..
Thank you for the simple and straightforward recipe and cooking style! I’ll be doing a brisket for my family this weekend. This is my first attempt at brisket so I’m hoping it turns out ok!
Used the coarse pepper and your Holy Cow and Holy Gospel rub on a 13lb brisket. This was my third brisket ever on my Traeger 575 Pro using pecan pellets. Cooked fat side up until 175° F then wrapped in Traeger paper. Wow, best brisket yet. Very flavorful. Had 12 folks over for dinner and not one person used sauce for the brisket. Now I just have to repeat it.
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'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!
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 absolutely love your videos!! I have learned so much from watching them. Got a Traeger for Father’s Day and your videos have helped me use it and use it right. Thank you. Have not done Brisket yet still trying to get my feet wet lol
Did my first brisket over the weekend and I’ll tell you I way overworked myself wondering how it would turn out. Ended up being super easy. 180-200 until 175. Wrap heat to 250 until 200-205. Done.
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
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
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
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 !
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!
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!!!!
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. ❤
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!
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.
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 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!
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.
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!!!
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?
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 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!
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!
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?
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!!!
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.
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
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?
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!!!!
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
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
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
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.
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!
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!!!!
200° for 12 hrs is the very definition of "Low n Slow" Yes sir! Looks perfect!
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?
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.
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!
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.
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..
Hey Matt, I’ve been grilling and smoking for a long time. Never did a brisket though. I just wanted to let you know that I followed your pellet brisket recipe exactly. After trimming I had about a 12+ pounder.
With cook time and resting, 19 hours. I let it get to 140 degrees then put it in the oven on “keep warm” until I was ready for it.
We had 15 people here on Labor Day so The brisket and Japanese wings (which have become a crowd favorite) were the stars of the meal. Absolute perfection. I made the Chimichurri and some horsey sauce to go with it. Had a few pieces cold this morning. Still perfect! Thanks for videos! It’s nice comparing techniques and recipes and getting new ideas!
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!
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
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
I followed your temperature guide and instructions on what to do when it reaches each temp. That was the best brisket I have ever cooked in my life
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.
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’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?
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.
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!!
Just used your process for my first brisket and it is a very happy Father's Day! Love your channel.....
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
Great video! A couple of pitmasters here in Central TX still use just salt & black pepper due to folks with dietary restrictions. They keep it simple and let the meat do the talking. I change my rub based on who's coming to dinner. I have a basic proportions chart and just play around leaving out whatever spices give particular people trouble. Thanks again.
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!
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.
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.
I agree a pellet grill was a game changer for me. I always enjoyed smoking but it was always a pita. When I got a pellet smoke I started smoking more than I ever had. There is a learning curve but once you figure it out you make a better product than you ever thought you could. It took me a few years to get my brisket technique down but its rock solid now. I make consistent good restaurant quality briskets now. I don't even bother buying bbq anymore, its stupid expensive and a lot of them aren't as good as mine. The one thing I do differ from Matt's technique is I inject with beef broth. I do it with briskets and butts.
Can I ask you for advice as I am new to the pellet grill and smoking in general?
If one doesn't have a meat grinder what would be a good way to make use of the meat trimmings instead of discarding it? It would be a shame to just throw it out right?
Fat can be rendered into tallow as Matt mentions that part is understood.
Thanks for the tip on injecting with beef broth by the way.
When are you going to invite some of us to the Meat Church to feast on these delicious meats?!?!
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
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.
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 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!!!!
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!
I followed this video to a T, right down to the Meat Church spices, and my brisket came out PERFECT. I was a little freaked out when the internal temp stalled for like 2 hours…but I was patient and eventually it came up to resting temp. Rested it for 4 hrs while entertaining my guests. When i cut into it…it was picture perfect. My first ever smoke. Thanks for easy to follow video.
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”.
I had a Traeger 575 gifted to me and it's ALL I use. I have tried brisket Soooo many timed so cross ur fingers for guys. I swear if this one doesn't turn out I will NEVER try again. Praying I can do this with out messing it up. I'm doing EXACTLY what you're showing us. I'll let u know guys. THANKS FOR VIDEO
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.
This is the perfect video at the right time. I will smoke a brisket on my new pellet grill and want to do it overnight. I just wanted to let you know that you answered my question regarding temperature and whether I need to worry about it as I sleep. Thanks for this.
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
Made this brisket this weekend for 15 plus people and man was it a home run!! Thank you!
Anyone else condition their hair with beef talo?
Moisturized for days
Hair, skin, new tattoo work, everything
Dude…you have became one of my most viewed channels. Love watching your series. Read about your success and story lately. You are a Texas treasure and we must protect you at all cost. Haha
I appreciate the kind words Kyle! Means a lot to me.
I'm smoking a brisket next week for the first time. I have a Traeger pellet smoker and fairly new to cooking. There are soooo many videos and different cooking methods that I don't know which one to try first. Hopefully this video helps. I do have all your spices. They are incredible!! 🙌
Loved this recipe. However of my binder I used peperocini juice and mustard. Thought y not. Not sure if it made a difference being it was my first brisket. But it was legit!!!!! My family loved it. Turned out perfect.
Hey mate, I'm from down under in Australia, i have watched this video about 5 times and just finished cooking a 4.5kg brisket on a pellet traeger. I copied everything you did and it came awesome. Great video and thanks for all the awesome advice, looking forward to watching the rest of channel
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.
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.
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.
Hi Matt, Barry from Montana here. What a great way to cook a brisket and so easy and so so good! Thank you so much for making these videos that are very easy to follow and answers all of my questions before I need to ask them! Will keep following you and your great videos and keep up the great work as we all appreciate it!!!!
I've been a Traeger+ user for a while but made the switch to Asmoke and I couldn't be happier. The precision temperature control with Asmoke's FlameTech technology was a game changer for me. I can set the temperature and it stays within 5°F, ensuring my brisket comes out perfect every time. Plus the ASCA™ technology makes it more efficient and cleaning is a breeze. The portability and battery life is a huge bonus for me as I love taking it on camping and tailgating trips. The fact that it's environmentally friendly with the use of wood pellets is the icing on the cake. Switching to Asmoke has truly elevated my barbecue game. #Asmoke
Just cooked a brisket this way this weekend. Put it on at 7 pm Saturday and ate it at 2pm Sunday. I’ve made 2 before on my pellet grill, and none were as good as this 3rd one! Preciate the help!
Won small competition with this in Alaska. Thank you for your videos!
I've been an avid Traeger+ user for years, but after switching to Asmoke, I've found my grilling experience has completely changed. The precision temperature control within 5°F that Asmoke offers is a game-changer, no more guesswork about whether my brisket is cooked perfectly or not. The flavors from the wood pellets are just unmatched and give a unique smoky taste to my food. The convenience of the Asmoke grill is also a prominent feature, the automated temperature control and pellet feeding system has made my grilling experience so much easier. And the fact that it’s portable and battery-powered means I can take it on outings, tailgating, etc, without worrying about finding a power source. The Asmoke Essential is not just a grill, it's a new way of cooking, a lifestyle even. It's definitely made my outings more enjoyable and delicious. #Asmoke.
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
I love my pellet grill. I went from a charcoal grill and it's so much quicker. I work 2nd shift and sometimes I want a burger when I get off. I can preheat, cook, and eat in 30 min. It does require more maintenance, but it's well worth it in terms of times savings and overall quality.
Tried this out and turned out amazing. I accidentally trimmed a little to low when trimming in one area but it still turned out perfect!
Awesome work. Thanks for the feedback!!!!
Just cooked this up last night for the family, and it was amazing!!
Doing my very first brisket and using your video brother. Thank you for keeping it easy for knuckleheads like me. Excited to see how this turns out! Thank you for putting this video together.
Checking back in and the brisket using this method turned out amazing. Incredibly juicy and flavorful. I really like the tip of letting it sit in the pan for an hour before placing it into the cooler for 2 more hours where it continues to cook. I also elevated the brisket like this video had done. Bought a couple bricks & grate from Home Depot since my version of Traeger (780 Pro) doesn’t have a large enough upper rack. Everything went incredibly smooth thanks to this video.
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.
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.
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!
Made my 2nd ever brisket. It came out perfect! Treager 780. Holycow, gospel and herb and garlic. Mustard binder. 14lbs after trimming
AWESOME!!!!
Got a 12.5 pound brisket prepped this way
On my pitboss Austin XL right now. Got a pellet tube lit for extra smoke, will check it in the morning. This is new for me. I have never smoked anything
Over night
Thank you for the video's sir. I love your video's for the simplicity of them. I bought my first pellet grill 6 months ago. I am now doing my very first brisket and this video is a tremendous help. Thank you..
Thank you for the simple and straightforward recipe and cooking style! I’ll be doing a brisket for my family this weekend. This is my first attempt at brisket so I’m hoping it turns out ok!
Used the coarse pepper and your Holy Cow and Holy Gospel rub on a 13lb brisket. This was my third brisket ever on my Traeger 575 Pro using pecan pellets. Cooked fat side up until 175° F then wrapped in Traeger paper. Wow, best brisket yet. Very flavorful. Had 12 folks over for dinner and not one person used sauce for the brisket. Now I just have to repeat it.
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 used to work for traeger and man everyone in the company loved your cooking
Absolutely the BEST brisket video I've ever seen. Hands down. Period! Thank you sir!
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!
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 absolutely love your videos!! I have learned so much from watching them. Got a Traeger for Father’s Day and your videos have helped me use it and use it right. Thank you. Have not done Brisket yet still trying to get my feet wet lol
Did my first brisket over the weekend and I’ll tell you I way overworked myself wondering how it would turn out. Ended up being super easy. 180-200 until 175. Wrap heat to 250 until 200-205. Done.