Brisket on a Pellet Grill
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- Опубліковано 10 тра 2022
- Pellet Grill Brisket
There are a lot of ways to smoke a brisket. This recipe shows you a way to get a super juicy brisket with an amazing bark when using a pellet grill. In this recipe we are going to smoke a traditional Texas BBQ joint fat side up brisket on the 2nd shelf of our Traeger Timberline XL. You can use any pellet smoker you desire. We are going to go with a low and slow smoke to help us obtain a beautiful bark then slowly increase the temperature to render out the fat and get to the final desired tenderness.
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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 #PelletGrillBrisket - Навчання та стиль
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!
what was your total cook time?
@@emukasa right about 18 hours.
mike are you my mike ?
I made that same mistake off one of his recipes
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.
How long did it take to do your 23lb brisket?
I have a 22lb black label wagyu brisket from SRF just never smoke wagyu
@@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
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!
Thanks MP for another great brisket video. Always appreciate the updates and new perspectives on the processes. Especially enjoyed and appreciated the side lesson on rendering down the tallo! Very easy to do and enjoyed seeing the process in real time. Cheers buddy! Have fun!
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
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
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!
Great video! Followed this method for my last brisket a couple weeks ago, and it was amazing! Great bark, very moist and tender. This will be my go-to method for brisket on my Memphis Elite going forward!
I appreciate the openness of the seasoning. Thanks for a great church session!
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!
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!
That’s a good looking brisket man! I bought a pellet grill a few months back. I resisted for a while, but now I’ve realized how much more often I can cook out with.
Great video!! Getting ready to smoke a brisket this weekend and needed a simple refresher! Thanks for making it look easy. AND...I love that outdoor kitchen. I could live there.
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. ❤
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
This was spot on and incredible. Thanks for the walk through and it was the capstone on a great get together.
Matt, I love learning from your videos and to see the support you give for other Texas products. As you already know your seasonings are top notch and so are your videos. I’d love to see you smoke a brisket on a green egg one day. 🤞🏻🤞🏻
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!!!!
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
Matt, just tried my first brisket on my pellet grill using this video! WOW this was so good! Thank you!
Been following you for a few months. Have completely changed my bbq game. Have learned so much. Ty
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!
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?
I've used this method the past 3 cooks and it turns out awesome every time!
Thanks Matt! Used this video to to cook the most amazing brisket yesterday! Incredibly easy, awesome results.
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
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.
Did exactly what you did and it came out perfect!! Thank you for this video. My family thanks you dad well!
Wow, that looked like such an EASY cook. I always sweat briskets. Will try this on the next one. Thanks as always!
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
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!
Hey Matt , I wanted thank you for the video. The wife and kids got me my first smoker this Father’s Day. I’ve never smoked anything before. My wife loves brisket , so we went to our local butcher and grabbed a ten lb pounder. I watched your video and followed your directions and it came out perfect she loved it. I Took some to work and all the guys said it was amazing , and these guys have been smoking for years. Thanks again!
Matt - I've been following your guidance to letter and Man oh Man are they turning great. Thanks for your straightforward and practical approach!
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.
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!!!
Great educational video. Thanks. As a kid I was drug to every bbq cook off competition in TEXAS and I enjoy cooking bbq for my family and myself. Even though I cook briskets on a regular basis I still like watching these videos to see if I can better myself at cooking. I really enjoyed the video. You know you’re going to learn something when the teacher has a miller lite sitting right there.
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.
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
Brilliant vid mate, thanks for the tips.
These videos are super helpful for someone new to smoking brisket! Thank you! Looking forward to my rub order.
Amazing content. I love the Holy Cow and add a dusting of Lawrys along with it. Always learning from your channel which reminds me I need to restock on some MC. Thanks as always!
That’s awesome feedback!!
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..
Just came here to say that I did my first brisket exactly the way you said, my first one btw in a vertical pellet and it was excellent. Glad I had an extra cordless thermometer so I could monitor temperature all the time. Thanks it was excellent
Great flawless process. Thanks for all the details!
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!!
I live and cook by almost all your content. Love everything you do over there. Thank you!
Awesome! Thank you!
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
Another great lesson, thanks Matt!
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’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?
The exact method I use for an easy low and slow brisket. Nice cook Matt ‼️
Followed your direction, turned out awesome!!!!!! Had to cook longer due to being at a higher elevation, but family and friends were very impressed and loved the brisket.. thanks bud
Great job. Love your videos and I have purchased many of your ribs. Question tho. How do you keep the rubs from clumping? Do you have a special way to prevent this? Keep up the great work Matt. I am a customer for life!!
Clumping is caused from moisture in its environment. Keep them in a cool, dark place, airtight. Worse case, your fridge. If they clump, hit them in the blender or a grinder.
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.
Great video!! I'm new at this but learned a lot from your cooking!!! Brisket looks great
200° for 12 hrs is the very definition of "Low n Slow" Yes sir! Looks perfect!
When are you going to invite some of us to the Meat Church to feast on these delicious meats?!?!
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”.
Hi Matt. Great video. I use the rendered ‘fat’, or beef suet, to make homemade bird suet. It has a higher melting point than hog lard, and there are many recipes on the web for the birds. I actually buy the ground fat from my butcher for suet, also.
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
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.
Great video sir and a great teacher for us rookies ....will try this week
My family loves the brisket this method produces 💛
Thank You Sir 🙏🏼
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
Anyone else condition their hair with beef talo?
Moisturized for days
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!
Won small competition with this in Alaska. Thank you for your videos!
Hey man, I just found this video and tried out your overnight technique last weekend. The brisket came out fantastic with that perfect meteorite bark. Thanks a lot!
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.
I followed your instructions and I made the best brisket I have ever had! Thanks for making this video!
Just ordered a 12lb brisket, gonna give this a try over the weekend. Cheers Matt!
Sweet!!!
Just did this last weekend.
Absolutely the BEST brisket video I've ever seen. Hands down. Period! Thank you sir!
Trying this method this weekend! Great video. And will be first time using Meat Church pellets!
Great video. Thanks.
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!!!!
Just cooked this up last night for the family, and it was amazing!!
Thank you love our pellet grill and our brisket is amazing
Started using your Spices and recipes as I am very, very new to smoking meats. Thanks for the vids ☺
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.
This video has me pumped for this weeks BBQ class in Fort Worth! Can’t wait!!
I made my first brisket using this technique yesterday/today. Came out great! Thanks!
Great explanation, and on the pellet grill!
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!
We followed these instruction and it was the best brisket I have ever had! Thanks
I just seasoned my 1st ever brisket. Going in the smoker in the morning. Thanks for the video.
Thanks for the great video. I'm cooking my first brisket this weekend and going to try this method!
Thank you so much for this video. I did my first brisket over the weekend. All i can say is WOW. Thank you!!!!
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..
Fantastic pellet grill brisket guide! The tallow game is on point!
The fatty is the glory - that's it, that's the tender smoke heaven
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.
Just wanted to say thank you for all the videos I just finished my first brisket today
I'm new to pellet cookers, but so far, the Meat Church blend is the best pellet for brisket, that I've tried. Definitely recommend that blend.
As always, nice work Matt!
Started this last night. Can't wait to taste it.
Followed this recipe to a T and WOW!!! That was an amazing tasting Brisket.
Thank you for this video!!
Brother, Your Amazing!!!
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!!!!
Thanks for video! Definitely gonna use this method to cook my first brisket! I gotta save up for one of those timberline’s too that thing is nice!
Excellent tutorial 👍🏻 worked like a charm!