Upside Down Brisket
Вставка
- Опубліковано 11 вер 2024
- Upside Down Brisket
What is an upside down brisket? In Texas, brisket is traditionally smoked fat side up in our top BBQ joints. However, cooking brisket meat side up, AKA upside down, is a very popular method. It comes from the competition BBQ world. In this video, we go back to that meat up method to see if we like it or if we are glad we switched to a more traditional Texas method when cooking our brisket.
Recipe: www.meatchurch...
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block - Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer: bit.ly/MCThermapen
Subscribe: bit.ly/3q5hn2t | Website: meatchurch.com
Watch the newest videos: • New Videos | Meat Chur...
Follow Meat Church BBQ
Instagram: / meatchurch
Facebook: / meatchurch
Twitter: / meatchurch
Watch more videos!
Shop Playlist: • Shop Playlist | Meat C...
Recipes: • Recipes | Meat Church BBQ
Beef Recipes: • Beef Recipes | Meat Ch...
Most Popular: • Most Popular | Meat Ch...
About Meat Church BBQ:
Welcome to the official Meat Church BBQ UA-cam channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #Brisket #UpsideDownBrisket
I use a WSM so I always do fat side down so I'm not hitting the meat side with direct heat until the wrap. I then finish fat side up with the foil boat method. I'm just a backyard cook but it always comes out delicious.
Matt I want to say thank you. I've watched your videos for awhile and just got your seasonings. Got asked to cook for a small wedding reception for my mom this weekend. Cooked my 2nd brisket ever with holy cow and gospel (19lbs) and 2 pork shoulders at 9 lbs each with honey hog. I got amazing reviews and just wanted to say thank you for your seasonings. I honestly won't be buying anything else anytime soon. You've gained a bigger fan here from NW Ohio!!!!
I do meat side up all the time because I smoke out of a big green egg. I did a brisket the other day that still rendered the fat cap perfectly and was pretty enough to turn the fat cap up when cutting. I did the foil boat method with fat side up. Turned out amazing and still tasted like a texas style brisket. I seasoned with salt, pepper, and lawrey's. Although I do love ya'lls rubs 😉
I do fat side down also since I have a kamado Joe but I missed why he said he prefers it fat side up ? Is the end product tangibly better ? Or it’s just a tribal Texas thing
@@Mac2437 @12:20 "It leads to the best bite in bbq" Still doesn't exactly answer what you're asking though
@@Mac2437 you know, come to think of it, I have no idea, probably because the fat side, rendered properly, tastes really good but what's the difference having that on the bottom or top I don't know.
It’s because a pellet smoker or green egg heat from the bottom you want fat side down and offset smoker the heat is coming across the top from fire box to stack that’s the difference but it’s preference as well
@@cdiddy4561he addressed that in the video. He says he cooks fat side up in a pellet grill as well.
Yes!! Old school!! Haha!! Even the electric knife!! Matt, you are the “Bomb!”
Man soon as I heard that electric knife fire off it instantly brought me back to my childhood watch my dad fillet fish with that electric knife and carving Turkey at Thanksgiving.
I think of Maximum Overdrive lmao
YES! I filleted fish yesterday with the same knife!
Like your language Matt, I’am by no means a pro BBQ-er. I love it! I’ve watched many videos over the years, tasted a lot. But truly I believe BBQ is one of those things, that the argument will always go on….people will always be saying who has the best, different cooking methods, grills, pits, rubs, sauce or no sauce…there will always be a difference no matter what. That’s what makes it interesting! And we all know some “people” (many of them clowns on UA-cam) will always speak their mind. But BBQ is such a special thing that embodies so many aspects, that I think it will always be a “completion.”
I used to do the traditional fat cap up. About a year ago after failing a good 5 times over the years, I finally tried fat cap down in my pellet smoker. Put a small piece of wood under it to "tent" it so the top stayed dry. Ran 180f for about 10 hours, raised to 200 for a couple hours, then 225, then 250 after wrapping. The whole process took 21 hours cooking time but it was the absolute best brisket you've ever had.
Matt knows what he is doing. Nothing wrong with taking his knowledge and experimenting. But I use his basics. Thanks Matt. Love your videos
Thanks Rae!!
Thanks again, Matt! Always trying to answer the questions of the masses. Thanks much for your time and knowledge!
My pleasure!
My pleasure!
Lol @ the stranger things intro! Agree there's many ways to skin a brisket but texas style fat up is the GOAT. Great video Matt.
Got me some cred with my kids!
The notch to mark the direction of the grain is an excellent tip. Thank you!
Watch Harry Soo on youtube for how to trim a brisket. Best I've seen. His method of putting your hand under it to make a dome and getting the fat/silver skin off is a game changer. Saves meat and keeps it looking nice. I can't believe the videos I've seen on youtube from supposed pros and it looks like Freddy Kruger trimmed it up.
Welcome!
I’m Texas through and through but I really dislike the texture of fat. So, for me, it’s a filet steak and meat side up on the brisket so I can enjoy all the seasoning in my preferred bite, no injection or foil and only peach wrap. Love learning from you!
Same but I'm coming around to fat side up. When I get it right it's glorious
My neighbor and friend who has done competition BBQ as well told me the same - competition BBQ is not necessarily what you want to eat. I was confused at first until I cooked with him a couple times and now it makes sense. Good to experiment and find what you like.
It's pretty interesting. Sometimes you ruin the rest of a cut. Other times sodium heavy. Harry Soo with the wild card flavors. People doing wagyu brisket..
It is good for a few bites, but has a whole lot going on with it.
As a fellow Texan, I'm with you on fat side up Matt! 🔥
My man!
You are right, most brisket either way is good. Born and raised in Texas and prefer fat up but both are very good. Thank you for another great video.
Great feedback. Thanks for being here!
Hey Matt…. Another great video… I love how you try different methods… experimenting and learning is a great way to hone one’s skills…. Nothing wrong with a little “trial and error”…..
Great job. Glad you did this as I didn’t know any different. I’ll be watching your Texas brisket videos and doing one fat side up next time so I can see for myself. Excellent video brother!🍻
Thanks!
Love it, there is no right way as long as you like it.
100%
You got me into smoking meat and I absolutely love how you always say make it your own. I used your methods to get me started and I finally have enough confidence to know what I’m looking for and to experiment.
Awesome. Thanks Jack!
I recently did the way you are showing twice...one for a wedding rehearsal dinner and another for a Labor Day BBQ using my Traeger and of course your Holy Cow rub! They turned out amazing. I always thought that the preferred method for a brisket on a pellet grill is fat side down. I guess I missed your video on proving that wrong thanks for clarifying...I will have to give that a watch! Thanks!
I think you do want to cook fat side down because the heat come from the bottom on an offset most prefer fat side up I guess it’s all preference
This is how I do my tri tip. Of course not that long but been doing it for years.
I got into Walmart tri-tip and with COVID they started leaving a ton of fat on. Returned one that was really knocking on 40% fat.
What's normal fat layer thickness for tri-tip?
@@fusion210 no more than 1/8 of a inch usually only on 1 full side. You can get them fully trimmed. I trim my prime tri tip completely
Just cooked a brisket in my offset last week. Didn't inject, used Holy Gospel (super good stuff) and Kinder's Buttery Steakhouse. Let it sit overnight. Cooked fat down, wrapped in paper around 170, cooked to 203, let it rest around 8 hours. It was magnificent. I was worried about not injecting it, but that prime grade brisket had more than enough marbling to keep things from drying out. I may give the fat side up a try next time, but who knows.
One thing Matt said that everybody needs to hear is comp BBQ is not better than regular BBQ. What works for one bite is not going to work as well for a whole meal. Learning the difference between the two can save a ton of headache and produce a ton of good eating.
Well said. Thanks for being here Spencer!
I have been experimenting with fat side down for 6 hours then flip it to fat side up until it gets to 175 then I will wrap the brisket with aluminum foil like a boat exposing the fat. Working out pretty well!
I've done 6 on the traeger fat side down overnight at 200 about 8 hours, then foil boat fat down til 200°. Rest in cooler for a few hours or more, MONEY every time.
Would love to see a side by side comparison of fat side up vs fat side down prepared the same way in a Traeger, similar to what you did with your offset smoker video. Would be interesting to see since pellet smoker and offset smoker heat source is different so would be interesting to compare your results
Extremely similar result, tbh.
Perfect timing for this video. I am doing my first ever competition in a month. It pains me that I can't cook the way I want (fat up no injection). I just ordered an electric knife for the comp and disposable cutting boards. Thanks Matt.
Good luck!
@@MeatChurchBBQ thanks!
As always, you always make a brisket look good no matter how you do it. For me I have only done it fat side up on my pellet Grilla Grill following Meat Church method and spices. The Holy Cow and Holy Gospel create great flavor. Never disappointed.
LOVE to hear it Kevin!!!
I started to do meatside up but flip at around 6 hours and foilboat finish to render down that fat cap even more. No injection though, too roast beefy for me.
Matt I’ve been cooking barbecue in Texas for 40 years. Meat side up or down does not dictate geographically where you were cooking. I personally, have a vertical LSG offset smoker. Due to convection, I have to cook fat side down to protect that flat. So to say Texas barbecue is meat side down or fat side up, is not a true statement. Love your stuff man. Just thought I’d chime in here.
I'm saying the traditional way to Texas BBQ joints. I consider a fat up brisket a Texas brisket. BUT, I agree with you. Plenty of meat up guys in this state. I was one of them for a long time myself. Thanks for the feedback!
@@MeatChurchBBQ long time fan of yours bro! Smoke on 👍
Some day I'll get the guts to try my 1st brisket on my pellet grill. Appreciate your videos MC!
Literally super easy! Trim , season , throw on at 225° super smoke till 160° wrap it throw it back on at 250° till 195-200°(internal temp) let rest on the counter for 1 hour and then in a cooler or warmer for minimum of 2 hours
Honestly it’s not hard just time consuming! Try it and you’ll be doing it often it’s so good
Just like some of the comments below, I smoke on a Kamado Joe and when I smoke meat side down I find that it dries out the brisket. My theory is b/c of the heat source being down below, obviously. I like to cook fat side down to protect the meat and it renders the fat better. I enjoy the dialogue around this as its pretty entertaining.
Check out how Harry Soo does a brisket. He's on youtube. Lots of spraying with water and not using water in the pan of a Weber Smokey Mountain. Mine come out best with his ways of doing it.
Def depends on the cooker.
Do you use a heat deflector? BGE has the plate setter to block direct heat from underneath… works like a champ for my briskets !
I like how you do different styles! I cook different all the time and I guess it’s just because how much time I have or what kind of mood I’m in 🤷♂️.
I actually love to switch it up.
Fat up on my Traeger. I may have to try meat up.
Gospel is pretty GOOD.
I have a Treager Pro and it doesn’t have the middle shelf option I always see you use on yours. And I have always felt like the meat side got a little tougher just on the bottom 1/4 inch or so from all the heat. Didn’t really like doing fat side down. I’ve learned to put cooling racks with legs over the bottom grate, and lined 3 up all along the width and cook the brisket on that. That raises it up about 4-5 inches, and it made all the difference. Briskets are tender all over when I do fat side up. I only use it for brisket but that has worked and I got the idea from seeing how yours turn out when you put it on a lifted shelf.
I watched this because I was curious. I'm never doing a brisket upside down though. Just like most folks I like my briskets just like I do them. I went through a bunch when I started cooking them and once I found what worked best for me and what the folks who consume mine like best I stuck to it. If it ain't broke....BTW, my son was in your store in Wax recently. He said it was super cool and yeah, he found some stuff he had to have! Maybe I'll make a run out that way sometime.
Tell him I personally said thank you!
Have you ever considered trying to do a brisket on a rotisserie in a smoker? I almost feel like this would be the best of both worlds between fat up and meat up, but I’ve never heard of anyone trying it. I think it’d be a great idea/experiment for a video.
I would love to try this one day
Guga would do it
@@TeamEmperor lol WWGD?
Seasoning is so good. Will reorder. Wish he’d do a smaller brisket technique like 4 pounds.
Hey, an honest review! My last brisket I followed your overnight method, and it was the best I've ever had out of my Traeger. Looks like I'll be sticking with that method. Of course, I continue to use your seasonings as well, as they produce a fantastic product. Thanks for the review
I tried the overnight and mine came out dry.. not sure what i did wrong. Did you wrap in foil or paper?
@@jason7147 I wrapped in paper with tallow. I ran at 180 degrees over night, then bumped to 225 degrees, until the internal temp was ~175, then wrapped and moved the temp to 250. Once the internal temp hit 205, I pulled it and put it in a cooler for around 4 hrs.
LOVVVVVVVVE the feedback. Thanks Brad!
It really comes down to your pellet smoker if you have a grill with a second or third rack, than fat side up should not be a problem.
My pit boss has a very small and cramped second rack that us unusable for most briskets, if i use the bottom rack, cooking fat side down makes the cook so much less stressful.
The difference is minimal any which way. As long as you have tinder moist brisket with beautifully rendered fat you are winning.
Hi. I seen you used a bottled spritz one time and i think the brand started with a W? I have searched your vids but can't find it now, can you tell me what it might have been? TIA
I’m still a rookie. So this was helpful for perspective. I’ll stick to fat side up.
That is what I am here for.
Conventional flow = Fat side up, Reverse flow with that thick radiant plate on the bottom blasting the meat = Fat side down.
The trickier part with fat up is your trim game has to be on point to ensure you have an even fat layer that can be rendered. To thick of fat and people will cut it, and thus your crust/bark off, which is what all the work is for!
Agree
I agree about traditional. Meat side up does give a nicer smoke ring, but the rendered fat, bark, and flavor traditional (Texas) way is still better.
That is what I think too.
love this video ! totally different process which is always cool to learn. Now do a Foil Boat method - I know you sort of did one with Zavala BBQ but would love to see you do that process start to finish.
I had to boat in Canada last week. I didn't have any paper. Worked great!
@@MeatChurchBBQ saw it in your IG pictures - figured that's what happened. Might be a cool video on what to do when you don't have your normal stuff, how to adapt !
Those are the two main rubs I keep from ur rub arsenal along with voodoo.. Gotta give ur injection a try on my next brisket & dinosaur 🦕 ribs cook... BTW those yeti cups are nice..Have 1 now with a mixed drink ...
Thanks; I’m glad your honest!👍 P.S Absolutely love your videos!
Thank you, thank you, thank you!
Love the trucker hat!!
TY!
Since ive been into cooking i seen and read that with a pellet grill to smoke meat side up. You got me wanting to do a brisket Texas style. I dont have the traegers though.
What I've read for a while is put the fat side towards the hot side.
Awesome!
These videos keep fueling me with knowledge to attack better briskets.
I ain’t mad at that method either! 🍻
Me neither.
Saw your spot on ESPN College Game Day! Looked like a great spread!
Thanks man. Thrill of a lifetime.
Loves to cook in Tradition Texas Style. Also uses a Traeger. Lol
As well as 5 offsets.
I’m a fat down guy…now that I cook mine on a pellet grill I may have to try the fat up. Thanks for the info Matt.
Give it a shot!
did my first brisket last weekend. 10lbs, fat down, on an 850 pitboss. Set at 220 with the meat probe set to 165 which was my goal to take it out and wrap it then 210 which was my ready to cut goal. Every 2 hours I sprayed it. In 13 hours the meat never even got over 150. So I pulled it out, wrapped it, put it in for a few more hours and barely got to 162... Pulled it out again, sliced it, it looked and tasted amazing but it was super tough to cut and chew so I put it back in and well....I fell asleep. So it smoked for almost 24 hours. Woops The graph on the pit boss told me the meat never got above 167 once. When I took it out it was done perfectly but it wasn't sliceable. I had to shred it. Tasted better than any restaurant brisket I ever had. But what went wrong? Why couldn't I hit my 165 and 210 goal temperatures? Why couldn't I get a sliceable brisket in 16-18 hours?
I think you need a new probe, sounds like it's broken. Also Matt has his smoker at 250, the heat might of been to low at 220, is it possible the smoker shut off during the cook?
I always cook fat side and I am in Virginia.😀 I think fat side up has a better flavor.
Big fan! Loved seeing you on College Game Day!
Thank you. It was BAD ASS!
Hello, i just heard of a method called 4-2-10 for cooking brisket! Have you ever heard of this or tried it? Maybe it could be a video?
Can u do a video on ur outside kitchen / shop setup?? Wanna get s ideas for my outside setup...
We keep getting asked that so we’re gonna have to!
I have a gravity fed smoker the heat comes from the bottom so it's fat side down for me
Saw u on game day in Austin. Congrats man & thanks for advice/content
Thanks Matthew. That was the thrill of a lifetime.
Bro, different but so good 👍🏼
I wish I could send you a picture my traeger brisket always looks good and comes out perfect if anyone says you can't get good bark from a pellet smoker they're not doing it right
agreed
SPG, fat side up, foil boat, sous vide rest.. seems to work for me.. I cook for the boiler makers here in deer park TX and they love it. If they approve it must work.. 🥾🐍❤
Fantastic!
Fat up fat down, still love me some brisket. Just make sure it isn't cooked on a pellet smoker 😗😗😗
I have 5 offset. 30 smoekrs total. Pellet grills allow me to cook outside more often than I otherwise would. I cook outside 7 days a week, but don't have the time to run a fire all day, every day. I believe everyone should add one to their arsenal.
I get your reasonings on an offset or pellet grill. But what are your thoughts about cooking method (up or down) on a barrel or drum? These are super popular right now, so I'm just wondering what your thoughts are?
As long as no one says fat side up because they think it goes down into the brisket as it renders
Preach
I have a gravity feed smoker and when I do fat side up for the whole cook, it tends to over cook the meat side. I tried meat side up for 4 hrs and then flip it and it works out great.
Def depends on the nuances of your smoker.
@@MeatChurchBBQ I have to say that "your tips for smoking brisket has changed my game". I can't thank you enough for your time to help us out here. 6 years ago I ruined my 9th brisket and swore I wouldn't make another ever again. Now thanks to you, I can't stop making them now!
Matt...you should do a completely untrimmed brisket...for science...
I cook my brisket fat up. And the family loves it.
Thx for the feedack!
What do you do with the extra meat when you cook 3 briskets in a day?
Love your videos, especially the pellet grill ones. I was taught by a champion BBQ guy, the late Teddy Bear Haskins, to cook meat side up. It has worked for me for years on my big offset smoker. I have a quick question. Why did you slice the upside down brisket differently than you do a Texas style brisket? You seem to pay attention to the grain on the upside down brisket but not on the Texas style. Does it make any difference in the outcome?
I always thought it depended on where the source of heat is coming from. If you're using offset smoker then fat side up. But if you're using a barrel or pellet grill with the heat source coming from the bottom you want that fat side down to protect the meat from the direct heat
I'm here to prove that is not necessarily the case. It can be, based on the nuances of a certain cooker. But fine to do it in this case.
Good Video Matt. Nice to go "old school" every now and then. My first comp was on an offset and we had the dreaded grease fire. Singed the bottom of the brisket but luckily it was fat down :-) Got 3rd place out of over 50+ teams and a belt buckle. That is when I was hooked. Still do fat down to this day as that is the way I prefer it. Ernest Servantes of Burnt Bean makes the best fat up one bite brisket that I have ever tasted. The fat was rendered perfectly. #traegeron.
I think Ernest makes the best brisket any which way all of us have had. HAHA! Hope guys are well Doug!
My best one on a pellet grill thus far is fat-side-up on the top rack with a water pan below.
Great feedback.
@@MeatChurchBBQ thank u for the video!
I forgot to mention I did wrap in butcher paper for the last hour or so at 180ish, and the bark was great
Love the video. I always do fat side up with my pellet smoker. Going to try the injection method. I have always wrapped in paper at 170F. What do y’all noice re the difference when you put in pan and cover with foil. Do you lose some of the bark with the steam?
You lose a little, but not a ton. I feel like you lose more when you wrap totally in foil (not a pan).
You mention before the cook how flexible the brisket was. Can you talk about why that is good/bad?
Digging the stranger things theme music 🤙🏼
My kids did too.
If you were to leave the rub time to adhere overnight would you just set it in the fridge? Would you wrap it in cling wrap? Or just uncovered in the fridge? Thank so much for your videos. Your weekday brisket video is my favorite.
I usually cover simply to keep the wife happy.
I do it only because i have a cabinet offset with the stack on the top of the cabinet. Otherwise i would do it the other way. I’ll try it fat side up next time tho.
Curious as to what grade the brisket(s) were in the video? (I'm assuming Prime) But, I smoke Choice briskets all the time..
Prime. Choice makes a great brisket.
What was the weight of the brisket before and after trimming? Great shape!
Its funny because for years I smoked Fat side down until about 4 yrs ago when I went to Texas and learned how REAL BBQ is done. I dont care what smoker you have Pellet, Ceramic, Vertical or offset....Fat Side up makes a better Brisket.....I know this because I have one of each smokers mentioned above!
Personally I agree. Thanks Ron!
@@MeatChurchBBQ The other I will totally agree with you on is Comp BBQ isnt the best BBQ......in fact I dont even consider it good BBQ.
I spend 13 Days 2 yrs ago traveling central US and South Eastern US. I started in Oklahoma, went to Kansas City, Memphis, Mississippi, Alabama, Georgia, NC and SC and at that time after eating at 2 Restaurants a day of BBQ I thought.....DAyuuuum I am pretty good at this BBQ thing...............Then I got to Texas.....I realized after 2 days in Austin that I SUCKED at BBQ!
Where can I purchase the injection you used?
meatchurch.com
Cool video, thank you. But not really a fair comparison of meat side up vs fat side up.
I look forward to see all your great content. Thank you for doing what you do!!💯🔥🤘🏼🤘🏼
My pleasure!
Hi guys! I recently used the Holy Cow and Holy Gospel rubs induvidualy on Briskets following the application amounts shown on your videos. Both times it came out extremely salty. Is this really what it's supposed to taste like or did I get a bad batch? It was so extremely salty my guests and I couldn't eat it.
That’s why I’m afraid of using other peoples recipes.. just do the easiest thing.. put salt first, than pepper after. Maybe add some other stuff but from what I’ve seen that’s honestly all you really need. The rest is all just for show to be able to say “mines better “ .. I’ll make the OG one
If your friends are smoking briskets fat down, you should find new friends... 😂
I use fat down with a cabinet smoker as heat comes straight up from the bottom. in the offset fat up.. I can cook 2 brisket on each and you wouldn't be able to tell the difference.
Can you show us how to make a Wagyu brisket?
Any chance you could do a cook on a ceramic egg style cooker. Would love to hear your thoughts and ideas on that.
I need to. We have several Eggs.
Just when you think you know how to bbq within your region. You all of a sudden there's a more ways to cook it.
For fun do a Lao brisker
Boom 👍🔥
New to the brisket game was wondering what online butcher do you recommend? Can't find full brisket in my tiny town.. love the channel and can't wait to try some of your techniques.. thanks
Wild fork foods has decent prices and good brisket.
Did my guy just drink the beef injection? lol
Just a touch! ;)
I haven't done chicken but the only comp type bbq I like are the ribeyes.
I did foil on a brisket this last weekend for the first time in a few years and it was so potroasty. Never again.
Yea
So did he say why he prefers it fat cap up instead ? Is it better end product or he just prefers it because it Texas tradition
Better tasting product IMO.
Totally thought he was about to drink the rest out the cup..dam he did drink it wth
Just a taste lol.
What do you do with all that brisket at the end of the day ? I can always come by to help you with getting rid of it.
This time we saved a lot for brisket in sides. Videos to come!
I can honestly say I’ve never tried your injection product now I think I wanna try it on something but possibly not a brisket something else perhaps
Give it a shot for sure!