Texas Style Brisket on the Traeger with Matt Pittman of Meat Church BBQ | Traeger Grills
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- Опубліковано 29 тра 2024
- Get Matt's full recipe here: www.traeger.com/recipes/texas...
Nothing says BBQ month and Traeger Day like brisket. Catch up over BBQ and BS with Traeger’s Chad Ward and Matt Pittman of Meat Church, right in his own backyard in the Lone Star State. They’ll walk you through the steps of cooking a Texas-style brisket on your Traeger-everything from trimmings to seasoning and pro-tips to elevate your brisket game for experts and beginners alike.
Meet Matt & Chad: 0:00
Trimming: 2:57
Seasoning: 11:48
Cooking: 15:27
Wrapping: 19:00
Unwrapping: 25:14
Slicing: 26:58
Tasting & What's Next: 29:02
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#TraegerGrills #Brisket #NationalBBQMonth - Навчання та стиль
How do ya'll like to do your brisket?
I like to have brisket cooked well done! Well, obviously, I've never eaten this meat, before!
Well done☝️☝️
👌
@@michaelalbert6421 That is the most common way of cooking steak, which as a Traeger expert, it actually reduces the amount of rawness on the inside of the meat itself.
Yes
Texas style, fat side up. I recently started doing wagyu briskets. They’re like butter.
Bro, “meat shims” might be the coolest thing I’ve ever heard 😂! Trademark that and put it on a T-shirt
Fat cap down means the fat part of the brisket lays ON the grates? If so, that would mean that the fat part of the brisket on your particular smoker, would be facing the heating element that’s on the bottom?
Matt, I watched this video several times, took notes, and printed the recipe just so I could do exactly as you did preparing this brisket. I followed your instructions to a 'T' and my full packer brisket that I smoked this past Labor Day was a huge success!! I did everything just like Matt except I didn't use as much of Holy Cow but a little heavier on the Holy Gospel. After I trimmed all the fat, I made some tallow and what meat I trimmed off, I ground it all up and put in the freezer for later use. Thank you Matt and Chad for this amazing recipe and lesson on how to bring a little Texas to my home. I'm from Texas but I moved to North Dakota in 1979. There is nothing like a good ole' Texas Brisket and I love my Traeger!!
Fat cap down means the fat part of the brisket lays ON the grates? If so, that would mean that the fat part of the brisket on your particular smoker, would be facing the heating element that’s on the bottom?
When Matt said when he buys a brisket he's looking for the thickest and most uniform flat
that was great content. I'd love to se a video about how to shop for a brisket.
Bingo - it helps it to cook evenly
I'd like to see him cook one that is completely different size sometimes I can't find a uniform. Brisket
Use those meat shims lol
Such a fun cook with my boy Chad!
I've cooked over seventy briskets and screwed up a lot in the beginning. There are so many variables. My advice if you're a beginner is smoke it at around 225 to 250 fat side up, wrap in a foil boat around 160 roughly (which creates a bark and will keep the lean moist). Cook to around 200 then rest it for around fifteen hours in a cambro at 145 or a Breville oven which can go to lower temps. Resting that long is critical for a killer brisket.
When you wrap it and place it back on the grill are you keeping the temp at 250F? Or are cranking up the temp to 300F until internal temp reaches 200F?
@@SaL-ep7zbif he’s doing this like Chud’s bbq (which is a good guess since that’s the foil boat “creator” and he uses a breville too for this purpose) chud bumps it to 300 once in the foil
"More tender than your mother's love. Which is really tender, from what I've heard" just sent me lol. Fantastic cook boys
Idea for a future video: basics for meat grinding. I'm getting more and more into cooking bbq and being able do a more aggressive trim AND utilize the trimmings is something I'd like to learn more about. I also really want to be able to make my own sausages someday
😊😅😊😅😊hu
Meat Church + Traeger = The Dynamic Duo! Can I get a Witness! Hallelujah! I am tasting a slice of Heaven.
I watch this every time I cook a brisket. Always great to refresh! Thanks!
Hahaha “if that’s wrong I don’t want to be right”
Mighty brisket you made there fellas good work
To me, your overnight method is the "ol boy" method for me. Just so easy, and produces a fantastic final product. I felt a little weird the first time, going to bed while the Traeger is running, but when you get up in the morning and find your brisket isn't over cooked, and then the final product after finishing it is just superb.
28:40 best part! I love their faces 😂
Matt I learn every time you do a brisket video. Really appreciate all you do.
I love this. You can tell you guys are having fun but also die hard serious at the same time. Good stuff boys. 🍻
Matt thank you for what you do , you are really helping us rookies out , love your videos , I've learned so much just watching and listening to everything you say
Thank you for taking the time and trouble to do what you do. I've learned much from you, and I appreciate it. Thanks again.
I smoked my first beef rib last weekend after watching your video and it came out great. Took a little longer than I expected but everyone loved it. Keep the videos coming. Learning a lot.
You guys did a helluva job on this video brothers!!! Cheers!!!🍻🍻🍻
Awesome video. Cooking a brisket is one of my favourite meats to do on my Traeger. Lots of great tips from these Legends. Especially the competition style vs texas style. 👍👏
Great Video Matt. One thing I'm a little weak on is trimming the brisket. Loved your method, and thank you for sharing.
The next time you do one of these videos from the UK, please give the temperatures in Fahrenheit as well as Celsius for us Americans. Thank you.
Just subscribed.
Was a chef for about 10 years.
This Brisket recipe looks amazing. Just got into Treager a few years ago; primarily to smoke salmon ( I live in the Pacific Northwest).
I’ll be cooking a brisket this week using this recipe.
Thanks!
Another great video...very informative. Thanks
Ya gotta love Chad's britches.....another great one MP!
I have been converted and ready to be baptized in BBQ Sauce. Thanks for the fantastic trim/prep/cook/cut tutorial. Appreciate you sharing your knowledge and love of BBQ.
Hi from Bastrop TX, I'm glad to see true Texan giving away his secrets. I prefer the yellow fat in every bite. Post oak is my fav. Been using paper bags from grocery stores for years for BBQ briskets and other meats as well. Been studying other cultures ways of BBQ and have found some amazing tips,tricks and techniques as well as cooking methods.
Awesome. Another brisket coming up shortly in our house.
I'm from Texas and i thought this was amazing, thank you. I know you may think you unwrapped it too early but it also allowed you to get a nice bark. Well done!
Bien rico ese brisket.thanks for all the time you spend to teach how to do it mi favorito brisket
Great stuff guys,, keep it going 👍
People are saying legend too much these days .. but you know where I'm going with this
Need to try this for sure step by step
Learned some great new tips!
Just bought our Traeger Pro575 a few weeks ago. Have been dying to do a brisket and following your video instruction. Brisket is prepped and in the fridge for tomorrow’s cook. Kinda nervous but no stopping now. Hope it comes out as delicious as yours looked in this video.
How'd it turn out ?
Its almost midnight and my mouth is watering
Hey Matt, I've been watching and studying the videos on brisket. Honestly, I'm a little nervous to cook my first ever brisket on Sunday. My kids are coming over and we're gonna give it a go. I'm gonna follow the video to help. Thank you for all you do
How did it go?
I’ll start cooking in 2 hours… will have to play it again and again. Luv it!!
Lol. I've watched this 3 times already. Brisket goes on in 20 mins
Did super smoke at 200 for 12 hours. Went up to 250 after the wrap for another 2 and the brisket is butter. Voodoo and Holy Cow with extra pepper. Mustard binder.
Just tried this. Came out ok. My lack of experience really came through. It was still a bit tough but it is only my 4th time ever cooking brisket, but first time on the Traeger. Flavor was good but definitely need more spices next time. I only used what I had on hand. Great video and thanks for all the great tips.
Nice post. I moved out of texas twenty years ago and have missed the barbecue ever since!
Great video!
Since i had my Treager, my bbq been excellent. I only use meat church seasoning to.👍
These steaks are simply incredible and very appetizing
You keep on mentioning how you use the trimmings for burgers in all your videos. I'd love to see how you make burger meat and then throw it on Traeger's new flatrock grill.
I'm a Texan and have done competition brisket for many years and never have done them meat side up. I have always done them meat side down. It keeps the meat juicy.
@ 3:01 Matt, I actually saw some rubs at an outdoor camping and hunting store, called Sportsman's Warehouse, as well as, of course, the official Traeger rub, except that the label is actually updated in a new look!
Only meat side up on Pellet grills, this gives added protection from the heat source and helps stop drying it out.
All I can say is... WOW!
Thanks for the informative video. Just moved to Texas and will try your brisket method. Question; Do you place brisket “ fat up “ back into smoker after wrapping in paper ?
I had a heck of a time maintaining the temp in my wood smoker. Please do a video on how to use a Traeger pellet from start to finish please!
I watch and follow, but rarely comment (don't feel I have the experience to), but I absolutely loved this video. Still haven't got around to cooking or trying Brisket
Hi...looks awesome !!!
Can you tell me which brand of meat slicer you have and use?
The hair sniff @ 26:30 is epic. Nice work gentlemen.
My favorite style of brisket to cook! Salt n Pepper only!
When you wrap, do you put it on the top shelf??? Also, during the initial cook when it’s on the top shelf, is it ok to put a pan underneath it on the bottom shelf????
I saw a video where they used a sous vide to keep the temp at 140 until they want to eat. They left for 12 hours and still was great.
Thoughts on doing this brisket at 165 super smoke until it reaches 175? then bumping to 250 for the wrap finish. and you are a Meat Pimp!!!! i use every seasoning you create and i appreciate the awesome content in each of your videos, thank you! Brandon Dearth
You mentioned that if time allows season the night before. Do you cover your seasoned meat, or do you wrap it for the overnight?
My 7 yr old huge fan says as the video ends, "He didn't say he ain't mad at it!" Lol
Looks amazing I cook my brisket the same way Matt does fat side up and a coarse ground pepper, salt and lawery’s , put it on the traeger the night before on smoke and let it go all night
Love the education thanks, I’m new to how to do this. I’m learning to do this to get my wife meat she can and will eat . Due to health issues Her diet doesn’t allow for sugar, any suggestions?
Need that watch that you're wearing!!
Celery seed for smoke ring? Do y'all use that at all. Do you stay in the stall longer? For better fat rendering?
Are you vac sealing the trimmings and then freezing it or how quick you using it? Does that matter?
Matt, thanks for an informative video. You both did great! What do you do if the meat stalls before reaching 170?
Hey Dan, we rarely see the brisket stall before 170°F, but if it does and you are happy with the color, you can go ahead and wrap it and that will help break or push through the stall faster.
Could you post a link for the orange spray bottle please?
When you do one overnight at 200, what time do you start the cook?
Goldees holds in Foil after a no wrap smoke and they are number 1
I like the idea of leaving it alone all night and turning it up to 250.
Can you tell me how many hours of bedtime and how many hours at 250? Also, do the pellets last that long, and do you wrap before turn up to 250?
You R simply the best 😋😋😋👏🏻👏🏻👏🏻👏🏻
Thoughts on mustard vs hotsauce for a binder?
Impressive.
I have an electric masterbuilt smoker, im going to try to do this for my self
At Chad Ward: I mean, Goldee’s BBQ hold their briskets overnight in foil. And they turn out good. They’re the #1 BBQ Joint in Texas.
Matt, I live at 9300 ft. and I know water boils around 195 so if I try to take a brisket to 165 or 175 before wrapping it first takes for ever and may never get there and brisket get overcooked. What would be the best temp to shoot for at time to wrap, and at what temp would it be done? I know feel has helped me but would like to know you answer about smoking at altitude. By the way I do use a Traeger.
Also how many hours does it usually take to cook it up to 175° before wrapping in butcher paper?
great video, where can i get a cutting board that size?
When do i wrap it in the paper again
What I’m a bit confused about is when to wrap it and then what temp and how long to cook after it’s wrapped
When you leave the meat overnight in the fridge, do you cover or uncover it?
How much time do you smoke it after wrapping in butcher paper?
The Gospel seasoning tastes really good on pork chops👍
Love to see it
Fat cap down means the fat part of the brisket lays ON the grates? If so, that would mean that the fat part of the brisket on your particular smoker, would be facing the heating element that’s on the bottom?
Stupid question, cooking my first brisket for Christmas and following this recipe. When it says cook to temp (whatever it calls for) where am i putting the meater probe? Is that temp from the flat or somewhere else
Sweet intro!
All my local store offers is a "center cut brisket" about 7 to 9 pounds. Is that the same piece of meat as what you're using?
nice trim bro
I want to be part of the audience to sample that brisket. Yumm.
Love my Ironwood XL, best value pellet grill on the market.
How so? It's $2000 without using things like 304 stainless steel and no accessories
@vinotauro I have an ironwood and this comment seeks like an ad lol
190 8 hrs smoke, spray with vinegar every 2 to 4 hours. Wrap wrap and cook for 8 hours.
Does anyone know cooking times for smaller briskets? Say 2kg - 6kg? My Traeger 575 always seems to hit required internal tempreture very quickly, therefore i dont seem to be smoking for that long.
Thanks for your help guys 😅
Scubby snacks
I sometimes put the trim in the smoker seasoned and just like the meat. I cook accordingly. But I get treats to snack on earlier than the brisket or pork rib or what ever I'm cooking
How long do y’all think he had it in after the wrap?
Just made the best brisket I’ve ever had.
So many people are cooking on pellet grills these days, and I believe the fat side being down helps protect your meat side from drying out with the heat source generally being underneath the meat.
Try turning it over every couple hrs. Don't forget to rotate as well. Faster, more even cook. When you really get adventurous. Try smoking it until ready to pull without wrapping. I suggest making a sop mop and start applying when it hits around 180 on the lean. Once done wrap it up tight with a little of the mop for the rest.
Does it take away from the cook if I use a high quality trimmed brisket?
Thanks for the great ideas and recipes . . just got a Timberline 850 and I've not been very happy with the results. It's just not got that smokey goodness.
Use knotty wood almond pellets
Add an amaze-n for more smoke. Keep it out of drafts 👍
Question.
1. My Treager doesn't smoke over 225.
2. At 225 or lower, the smoke is maybe 5-10minutes
3. Treagers pellets are seasoned (on the bag reads seasoned hardwood?). What's up with this?
4. How do I get it to smoke more,longer, and smoke flavor?
5. Can I use other suppliers' pellets? If I'm buying hickory, mesquite, and so on, I want the real deal.