The Weekday Brisket 1.0 - How to smoke a brisket during the week.
Вставка
- Опубліковано 30 чер 2024
- Through my years of teaching BBQ I have found that most students I teach are planning to smoke brisket on the weekends. However, many people want to enjoy brisket during the week and wonder how can you do that if you can't run a fire all day while you have to work. In this video and recipe we show you how to make what we call the Weekday Brisket!
Be sure to check our updated 2023 video. Weekday Brisket 2.0: • Brisket on the new Tra...
Meat Church Brisket recipe: www.meatchurch.com/blogs/reci...
Meat Church Brisket rub: bit.ly/holycowbbqrub
Meat Church Brisket Injection: bit.ly/brisketinjection
Thermapen bit.ly/MCThermapen
Follow Matt & Meat Church
IG - / meatchurch
FB - / meatchurch
Twitter - / meatchurch . - Навчання та стиль
Oh man - what a great idea and it makes total sense. Time/Temp - you wanna do hot and fast, go for it. If you want low and very slow and have it run during the week, this is awesome ! Nice job ! Also, never thought about mixing those rubs together but i can totally see how that would work. I love both on their own. I have a 30day wet aged brisket in the fridge. Might be time to bust it out and try that process and rub combination ! Nice job !
This is trash smoking, let's see someone like Franklin or honestly myself smoke a real meat. Sit inside and and watch your phone, I'll sit outside drinking a beer and enjoy nature.
Tommy t you're a paid troll for this shit. Calm the fuck down, If you have a 30 day brisket put it on some real coals and have a real meal.
Man some haters lol. Lol maybe I do this and tend to my chickens, or walk my dog, or offer my help with cows/horses etc. Lol or sit on my porch and drink a bear while watching my chickens swing...
@@chancey23071 oh lord. You do you bro.
@@chancey23071 Welp, I'm friends with Aaron, and he unlike you, knows how many grills and smokers that I have. No BBQ professionals have issue or care what type of cooker you choose to cook on. The point of this video is the convenience of this option during the week while you are at work where you can't run and build a fire remotely. If you don't work and sit outside drinking beer all week long then feel free to come and join me for a cook anytime!
Matt, trimmed a 17# Costco prime brisket according to your instructions. Seasoned with Holy Gospel/Cow likewise. Started smoking at 190 at 3pm, woke up and wrapped in 40# peach at 3am, took it up to 275 at 6:30am, off the Treager at 10:00am (204 degrees), and out of the cooler at 1:00pm for SuperBowl lunch and a large family gathering. This was my first real experience (and brisket) with my new 575 pro. You turned me into a championship smoker out of the gate. Everyone raved.
Thank You so much for sage advice.
I’m trying brisket for the first time ever and on my GMG following this method. I’m glad to hear yours turned out amazing. I hope mine does too!
“Don’t tell her I said that”. Subscribed!
Did Mommy find out?
Let a minority say that they would of cancel they channel lol , he told his daughter don't tell mommy how i like my jiggle lol
Lol likewise
LOL - my same reaction.
@@reefdeen966 what a dumb comment... that's a saying everyone says at some point or a version of.
Many, many thanks for a great video! In the past my briskets have been dry and a little tough - it’s been frustrating. Then I went to Meat Church! Between this video and your brisket preparation video, I finally nailed it! Thank you!
I'm going to start making weekday Brisket on my Timberline 850!!! Thanks for the video Matt!!!
Thank you Mat I was overthinking how I was going to do my first Brisket, so I use this technique it turned out awesome!
Great video, clear and concise instructions. THANKS!. On point way to smoke brisket for busy working people.
Did this on the weekend and it was amazing. Couldn't have been easier smoking my first brisket using this recipe with the Meat Church rub.
Just got a Traeger for my birthday and stumbled upon your videos. I used the 275 temp method you showed and cooked an awesome first brisket on my Traeger. Digging these bbq videos from a fellow Texan!
Beautiful brisket! It took me a few briskets on my trager to perfect. I was starting out too hot at 225-250. Learned to back it down to 180, Be patient and then turn it up when in the crutch. Pull at 200 rest 1 hour. Very similar to what you did.
I did my first brisket this weekend and followed your instructions as needed. My brisket turned out amazing! I was extremely intimidated cooking a brisket but by following this video it made it extremely easy. I’m so thankful for this channel and for the videos and products you produce. You’ve definitely helped me step my game up.
Did my long cook this weekend and it was excellent! It did finish quicker than I wanted so I had to lower temp back to 200 for a couple hours. Very happy with y first ever Brisket!!
I followed your directions exactly on my Traeger Pro 575. It came out amazing. Thanks
I love my Traeger and have to honestly say it simplifies your life. I have yet to try a Brisket but I know when the time comes it will be a low stress day lol.
Thank you Matt for this video! I've always wondered how to smoke a brisket during the work week. Of course low and slow is the key, didn't want to try it and risk ending up with a burnt dried piece of meat. After watching this, I tried this method on a big ol' 20lbs brisket (after trimming too), fat cap up, just SPG no binder, 12 hours on 180F, then wrapped with butcher for 4 hrs at 275F. Rested for 2 hrs (waiting for guests to arrive), it was amazing! Bark was excellent, meat was very juicy and tender. Thanks again!!!
You made my first brisket awesome! Did this weekday style, even though it was a weekend on just the flat portion of a brisket. Crazy awesome smoke ring. Love this channel. Also love that you are a RTR guy!
Matt, thanks for this video man! I have been putting off smoking a brisket on my Traeger for quite some time just because of the time involved. Well, this past weekend I decided I would give it a go, and I followed this process to a tee. Trimmed it up, seasoned with Traeger Prime Rib Rub, smoked, wrapped in butcher paper and ended the cook with a 2 hour rest in my cooler. I could not have asked for anything better with my first attempt. Beautiful bark, perfect smoke ring, and juicy as all get up. Me and my family could not be happier with the outcome. Keep up the great work man!
First time smoking brisket and this method worked like a charm! I’m not sure I’ll ever be able to make it another way with how much everyone enjoyed it. Can’t thank you enough for the help.
Just want to say “Thank You” for this video. I followed your lead and cooked the best brisket I’ve ever cooked last night. Put it on at 9PM on a Monday night & pulled it off at 12:30PM today, Tuesday (it was a small brisket, i.e. 8 lbs.). It rested till 7PM dinner, and it was great. Cooked it on my new Recteq grill-I’ve got an offset stick burner, but was so nice not to have to babysit a fire.
I’m new to smoking meat but always loved TX bbq during my travels. Just got a pit boss pro series. Glad I found this channel. Looking forward to learning new skills and recipes
Big fan of bbq channels. Just found yours and it’s my new favorite
Smoked my first brisket using this method and it came out amazing! Had to pull it off a little sooner than planned but let it rest 4 hours in the cooler until it was time to eat!
Followed these instructions for our first brisket cook on our Traeger Pro575 and the result was amazing. Many thanks for posting.
Matt, loved the video and your humor. Thanks for keeping it real brother with a real life application for working people who don't want to wait to have great brisket on the weekend. You showed how to use the Wifi app in a useful and practical way to still achieve a great brisket. Cannot wait to try it as your other video for brisket on a Traeger for when we have more time was a HUGE HIT. Blessing to you and your family.
I was nervous as hell but I just did my first brisket ever with this technique, 17lb after trim. I had to raise temp gradually throughout the day to get it to temp but it came out fantastic and everyone loved it . Thanks much for this video
I’m doing my first brisket tonight on my new 650 Ironwood. Thanks for this video, I’m looking forward to tomorrow nights dinner!
Great video. I'll have to talk to my brother. He has the Traeger! And.... everything about your daughter says but you are a great dad. Keep it up. Unsung heroes.....
Following this to cook my first brisket on a new Traeger. Thank you for putting this together.
Matt you are a genius! I can't wait to do this!
I followed the directions, and smoked a brisket from HEB, it turned out amazing, was a hit with family and friends, great smoke ring, bark was awesome...thanks!!
Good lookin brisket, also have the 1300, pictured left, it never fails, am in Flower Mound, will head your way soon, wanna see your shop...thx for sharing
Excellent video, Matt. Hope to see more content like this.
Just want to say thanks , I tried it and it was great . My first time making a Brisket
Matt, I have been wondering how to do a brisket during the workweek. Thanks for showing us all how. I'm definitely putting this technique to use!
You are awesome sir! Love the you include your family in the fun! Huge kudos
Man brother I enjoy all your videos! I like how you keep it simple and how you explain step by step! Would love to meet ya!
Haha wow that looks so so good.
I don't have a trager bbq mine is traditional wood smoker so you gotta keep eyes on it at all times.
Great video man👍
Just finished my first Traeger brisket. Followed this video / recipe to the T and it turned out fantastic !! Thanks for helping me cook my first brisket...
This is awesome!!!!
I have heard you on 105.3 the FAN talking brisket and all things BBQ love that you have a channel!! Best part of living in Texas is our BBQ!!
Matt thank you for this and all of your videos. I have been trying to learn more and do more. Your knowledge and expertise has really inspired me. My family and friends have been enjoying the fruits of my labors. Thanks again.
Steve's Backyard Food
My pleasure & thank you for the feedback & motivation!!
You just earned another sub from a fellow Texan. Always wanted to have brisket during the week but didn't want to risk ruining a brisket ($$$) while I was at work.
Thanks for this video.
Love the video man! thanks for the good info. Definitely incorporating some things into my brisket method.
I finally had a chance to try this method. It's a WINNER in every sense of the word for me.
I not only wound up with my best brisket to date, the flexibility this method provides made "serving day" just about stress free. This is on point (pun intended)!!!
Did my first brisket off this video! I put in on 190 @ 8 pm. Wrapped it 8am. Cranked it up to 250 at 11:30 am. Internal temp hit 195 around 1:30 pm. Let it rest for a couple of hours. Everyone raved about it!!! Thank you so much. I had zero leftovers on a 10 pounder.
It just goes to show you. There are many different ways to cook and get great results. I have a Memphis Advantage and I remember my first brisket on it. I was so stressed out because I had guests coming over and trying to decide when to put it on and what temp was unsettling to say the least. I put it on at at 200 around 11 at night and served it the next night around 7 after a 2 hour rest. It was amazing. I tell everyone that will listen, get a quality pellet grill for every day grill. Makes it simple . Loved the video.
Never made a Brisket before but bought a Traeger from the state fair and had to try this. Did almost exactly like the video plus the other video on how to trim the brisket and boy oh boy was so juicy it made a mess lol so tender did not even need a knife. Thanks for the great video really enjoyed the food!
More videos! Love ya Matt. Got a Traeger too so that’s even better.
I ordered your ribs the for the 1st time a couple years ago, no I can find them at my local ace. Best rubs I’ve had!!
Trey Walker thank you!
My first ever video of Mear Church was of his smoked turkey about a year ago. It turned out to look so great and I bet it tasted amazing. I remembering commenting about the Treager he was using, which I now have one year later. Thanks Matt for making video like this, because of them I've learned how to use a smoker and I love it! Planning on making a trip from San Antonio to your shop in Waxahachie pretty soon.
Jeff A thank you Jeff!
Need more videos from you. Great Job
New to pellet smoking & really enjoying your videos! Big thanks from east TX!
Great channel, this video was recommended to me in my news feed, sure glad it was.
I’m running an old school Traeger. The one with the round pellet hopper! Only two things I’ve replaced was a glow plug and the thermostat from the 3 position switch to a digital. Too bad that WiFi controller couldn’t adapt to my old grill. I’ll keep it going for as long as I can cause it’s paid for and it keeps winning me our company bbq cook off!
This is great! I just got into the Traeger world and have been using Matt's stuff as gospel!
Brother...
You’ll hit 100k subs in no time cooking like that!
Pro brisket 💯
Subscribed 👍👏👏👏
Thank you Matt for all of your recipes and videos. I made my first brisket after watching a couple of other videos and it turned out terrible. Then, someone told me to watch your channel when I get ready to make my next one. I watched your "how to trim a brisket" video along with this "weeknight brisket" video. I used the Holy Cow and Holy Gospel and followed both videos to the letter. My next brisket turned out fantastic. I never thought I would love smoking and grilling so much until you made it so simple and easy on the Traeger. I have found a wonderful new hobby to do with my husband. Thank you so much for showing us novices that we too can do it!!!
I almost gave up on brisket after not being able to smoke a good one after my 5th attempt.
I just did this method and it’s one of the best briskets I’ve ever tried. Thank you!!
I’ve tried smoking a brisket on my Traeger 4 or 5 times at 225 degrees, but it always seemed to cook too fast and would come out chewy, and would have very little bark on it. I thought it was just a limitation of the Traeger, and came close to selling it, and getting a traditional wood smoker. I just tried this method, smoked at 190 for about 12 hrs, and bumped it up to 250 for another 4 hrs. It came out perfect!! Best brisket I’ve ever had. Thanks Matt, keep preaching!!
Mouth watering!!! I made a brisket on my old 22 series for thanksgiving this year. Turkey is over rated 🍻 awesome video!
Tom Schumacher turkey sucks lol brisket is king
Nailed it! I need to work on my trimming skills, started 7pm Friday night, had a larger point, had to cut it off and put it back on the pit, Serve dinner at 6 o’clock
Loved this video! Would love to see a few on the Big Green Egg
I know the Timberline XL is the latest Traeger available, but I recently purchased the Timberline 1300 since Ace is currently discounting it to $1700. I really enjoyed watching this video, so I might just make brisket my first cook on the Traeger using your instructions. Thanks!
Halfway through my first brisket cook. A flat on my Pit Boss. After eight hours, the bark is developing nicely and it’s glossy shiny. Killer brisket sammiches on fresh homemade bread. Can’t wait. Thank you for posting your delicious recipes. 👍👍
Cook completed and just had some for lunch. Holey cows, that was good! Time and money well spent! Never would have tried a brisket without your videos. A big ol’ pork butt is next! Thank you!
Super helpful video. Thanks for sharing!
Very good video, thanks for sharing !
Awesome video! Also huge shout out to your BBQ rubs they're game changing!
Brad I appreciate that Brad. 🙏🏼
Only rubs i use
Way too sweet. Of course, everyone has their preference but it is very very sweet overall. Just a heads-up.
I did exactly as your explanation and The result came out the best brisket I ever got.
Love it!
Awesome videos! More please!
Traeger ironwood 885 loves that recipe!!! Thanks brother!
Amazing job! Keep up the great work! 😊👍
The video that inspired me to buy my Ironwood 885! So dang good. Got my brisket thawing out right now in prep for tomorrow!
Love our Ironwood. Enjoy!
My Traeger is on its way! Can not wait! These videos have been inspiring to say the least.
Dude, I love this and dig your style man! Way to present that to the mass public and beautiful family man! Love it... Just got my rig from East Texas Smoker Co and we named it: Red Force One ... I have been using a couple of companies seasonings, that I love, yours is one of them! I would love to chat to see how I can buy in BULK and ship it here to VA, so I can continue my Tex BBQ (from Frisco, TX)... Cheers my brotha... Red
I have to comment on this. I tried this recipe Saturday afternoon for Sunday afternoon get together. I was able to buy the rubs locally at a Sheels. I was extremely nervous about a long cook, so I injected the flat and spritzed with left over injection and beef stock. Rested it for 2.5 hours in the cooler. This was the BEST brisket I have ever tasted! The flat was juicy and so tender. The bark was awesome. I cook on a Rectec pellet smoker. This is the only way I will cook brisket from now on! Thank you sir!
You nailed it Rob. There are other ways but why experiment when you know what works for you. I can't see rushing it when the meat is so expensive and the guests are looking for a good meal. When you get good results it just makes you want to do it again
If my wife sees this I am in trouble
I told her I must stay near smoker at all times no matter how long
and how many beers it takes
Kevin McFarland lol!!!
thats a fact!!!!
It's the law! Health and safety dictates you must be present to counter any fire danger that the grill presents when left unattended!
Pretty big brisket hun, this one might take 10-12 beers to get it cooked right
I'm gonna try this tomorrow. I just picked up the Pro 575. Please keep these videos coming! I'm super pumped about the experience
I’m thinking about getting the 575, how did it turn out? Any advice?
@@roytrevino9714 I absolutely love it!!!! Best cooking investment that I've ever made. Its honestly changed the way that I plan our family meals.
I’ve now officially replicated this recipe as instructed 3x now. I’ve had 3 perfect briskets. Everyone who has tasted it has said this is probably the best brisket they have ever had. I feel like a “master” Texas BBQ chef. I have the smaller timberline. Please do a pork shoulder recipe on this. Please do more, so I continue to impress friends and family out here in California!
This is awesome! Puled pork will come soon. Thank you for watching and the feedback!
Meat Church BBQ looking forward to it! Also, looking to possibly bbq a brisket and pork shoulder at the same time! Even if I have to stagger the start times.
My Traeger goes from 180 to 225. What would you recommend in that case?
@@boournscanucks I feel cooking at 180 would totally be fine in place of the 190 temp suggested.
@@miguelromero-sanchez2166 thank you. I'm pretty new to all this so I didn't want to mess it up
love your videos. I will follow. Awesome
I'll be doing my first brisket on Tuesday. 🤞 Fingers crossed it'll be good.
Matt!!!! I can't wrap my head around how you smoke it for almost 24 hours lol....I did my first brisket 11lb at 225 one time and it was done in 9 hours....using pit boss 700fb...I couldn't imagine starting it s day ahead of time.....love your channel from winnipeg, manitoba, Canada
Gotta save me some money for a Traeger. One day I worked from home and did a brisket on my WSM. Can’t control the temps as easy as shown here. Thanks for the explanation.
Great video, next time I go home to Ennis I’ll be sure to stop by the store.
Awsome , great video! Love my treager.
This was really cool. Can't believe some of the negative comments here. Im new to BBQ and I was telling my brother that my favorite part of it was the warm community that there is.
Thanks for the video. I just bought a digital charcoal smoker with wifi, not as fancy or easy as the Traeger but I think I could pull this off!
Good job mr. Thank you
I have used this method 4 or 5 times now! Its epic and easy...although I use the Big Green Egg without all the tech on his Traeger, and I just ensure its low enough at night and holds temp until the morning when I can wrap it! Thanks for this video!!
Great vid!
I love that grill!
That’s awesome Brother
I followed this method but I used a different rub combination. It came out perfect, no sauce necessary it was so juicy and loaded with flavor. I brought some to my coworkers and now they want to get smokers too.
This is a great video. I’m cooking my first brisket ever tomorrow on my Oklahoma Joe’s Bronco.
Wow. All the way from Montreal! Brilliant!
Just used this method for an overnight cook. Put it on at 190° at 6pm. Wrapped at 5:30am around 170°, then turned up to 275°. Took it off around 8am a little high at 210°, but turned out awesome.
Gigantic smoke ring and very tender. First time using a water pan too.
I was perfectly happy with my Traeger Texas Elite, but now I know that need to upgrade. Thanks for the video, Matt!
Do some homework.... REC TEC is FAR superior to Traeger (or most) in almost every way.
@@chrishayes7551 I'm familiar with them for awhile, and I'm not a fan. They don't have a variable speed fan, so cooks temps aren't as consistent because of the flucuation of temps. Their auger doesn't go in reverse either, in case of an auger jam. Those two reasons alone are why these new Traegers are better than your choice. Because they've added things that help the cooking process, not just some shiny steer horns.
@@evilnoriega 40# Hopper, 95% Stainless Steel, Have run just over 850# of pellets (all brands) and have NEVER had a "jam" Don't need a variable speed when you cook at low temps it turns itself on and off. Have done MULTIPLE 24 hour cooks and temp has stayed rock solid entire cook. Traegers are throw aways after 5 years of use. My kids will be using the TEC many years into the future.
@@chrishayes7551 Good for you. I've done all of the above on my old Traeger and it's still kicking after 5 years. Same motor and all. Only one jam in all those years and it was user error. The variable speed applies to all temps, not just slow n low. But you do you...I hope you get your commission check from Rec Tec.lol
@@chrishayes7551 Indeed i read the Rectec weighs about 80lbs more than the comparable Traeger unit
My daughters name is Ava too! She’s a beauty brother. Can’t wait to make my brisket this week
Very nice!
Cool video Meat Church! For the brisket!!! 🖤🍄🥩🍻🍺🥂🍷🥃🚬
Hey Matt loved the video! For folks like you who do this all the time, I'll bet you've got a pretty decent cooking log/notebook. Ever considered putting together a matrix of temps vs time for a specific size brisket? For instance, 190* for approx 24 hrs;, up through 275* for approx 12 hrs, (and fill in the middle temps/times at say 10* increments) for something everyone could use as a guideline... Thanks for all you do and share. I'm a big fan of your BBQStars work!
Mike Schoonmaker at the end of the day it’s still going to be the meat that decides when it’s done not time
great video boss! Love this method; ill be using it tomorrow night on 2 briskets and 40lbs of bison ribs
Bison ribs?! JEALOUS!
Just found you, man. Dallas boy, here. I’ll definitely be attending when we open life back up!
People live in Dallas? Lol
@@texasadam4236 J.R.?🤷♂️😂