The trimming part of this video has changed my life. I will forever now trim this aggressively and add that to my chili. Can't wait to see the results!
That's such an awesome idea. I was wondering what I could use it for since I'm not really interested in making burgers or sausages any time soon. Chili is now what I'm considering since my wife likes to do homemade chili.
as an offset guy, 100% management of the fire for long 17 hour cooks is the hardest part, temps fluctuate. I have come out with some nice briskets, and i have come out with ones where the point was on point, but the flat was tough. There is an art to it.... my biggest advice do not ever think you will have a perfect brisket every single time unless you do it for a living. OH and REST YOUR BRISKET FOR AT LEAST 2 HOURS... you will see some of these guys do a hold at 150 for damn near another day... but as a family man.. and a hungry family at that, Miss Brown wise words, "Ain't nobody got time for that!" also man... aint nothing like cooking some damn good brisket and having a beer too.
Pro-tip for cooler resting. I boil water and fill up the cooler at least half way. Let it sit for few minutes to warm up the cooler. When I take brisket off the pit I leave it in the butcher paper and wrap the pudding out of it with plastic wrap after it rests for a few. Dump the water out of the cooler. Put a large bath towel fresh from the dryer in the bottom of the cooler. Put brisket in with wireless thermometer. Another hot bath towel folded up on top of it. Close the lid. You can hold it like that for 8-10 hours. You can monitor the temp with the wireless thermometer.
Conditioning a cooler is a must. Good call. I teach that in my classes. Most people pull a cooler out of the garage (hot or cold) and expect a miracle. Gotta condition it for hot or cold holds to maximize effectiveness.
I do the same but also wrap The brisket in a towel and I put a wire rack in the bottom of the cooler with more fresh boiled water. So the wrapped brisket sits above the hot water. It’ll hold 8 hours
Great vid love it shows the true how to progression of smoke 101 I feel Like I still need to go to a pittman session just pay tip the man that helped me learn how to cook and make some of the best brisket my familys love it I would start a business but I’m a trucker for life. 21:23 on the rest methods I do a brisket paper or foil always rest leave it in the oven for a few hrs then turn up to min 170 on the LG oven 😅for about 1-2 then shut off let it sit with a prob in it or whenever I need it the next day and keeps it just right till cutting time🤤 so good I’m just thankful I found yours channel 4-5 years ago I would argue the best at explaining pit mastery to regular grills cheers🍻 to you and your crew / family sir. More in depth personal how proteins pork beef etc I’ve watched all of the brisket and this one just shows so much more from an Oaky to a Texan 🍻made skills thank you.
Pretty glad I have an oven that will go down into the 140s. Did a brisket last weekend for mother's day. Cooked it all day/evening Saturday, put it in my oven at 9:30pm and served at 4:00PM the next day and it was incredible. The long hold/rest is where it is at. Highly recommend, it's a game changer
I’ve been pulling my brisket and butts at desired temperature and ambient air rest for about an hour. Then I’ve been placing them in those inexpensive Oster type roasters for us average joes. The roasters temp down to 150 and I let them stay minimum 6 hours but usually the 10 hour area as this allows me to sleep and prep for a great day with friends. I’ve seen the experts do this and I believe this is the holy grail of large meats to become butter tender without being mushy and the collagen has all melted away. Of course not all of us have that length of time but it’s certainly a game changer. If possible, give it a shot. 👍👍
@@2005Pilot I kinda put that because the “desired temp” is more of a feel rather than a designated temp. But generally speaking, butts and brisket approaching 198-200(accounting for carry over) is where I focus at. But yes, placing it directly to a roaster at 150 for minimum 6-8 hours seems to be the game changer. I haven’t failed yet, and that says a lot. Lol. But it takes a lot of time.
A lot of great tips! Ive been cooking my briskets overnight for quite a few years now, starting about 9 at night and finishing around 10 the next morning, resting in a cooler till dinner. It works perfectly and im not stressed about it not being ready for dinner. On time, everytime!
Im literally doing my first ever brisket in the early morning, little nervous but ive learned so much from your videos over the years, watched them all multiple times. I buy all your season rubs too, best ever! Im in oregon and found your whole line of rubs at a traeger store in my city, and i just saw holy voodoo at Lowes! Love your videos and all the great tips and information! Much thanks!
Matt, thank you so much for all the work you do and educating us in the process! Until this video, my briskets were only average. I tended to let it rest for an hour and they never came out as tender as they could have. The big message that stuck with me in this video is that the rest is as important as the rise in temperature. I cooked a brisket yesterday using your rubs and when it hit 175, I wrapped in foil because I felt I may run way past dinner time. It reached 203 and I let it rest in the foil next to the smoker in the shade for 4 hours. It was THE BEST brisket I've ever made and everyone in the house totally agreed. Thanks again!!
Always good to be reminded, especially since most of us don't do this every month, smoking something else, I smoked a brisket in March and forgot to slather with mustard/pickle juice and I could tell not as much rub stayed on
hey Matt, phenomenal job with these videos buddy. Up in Alberta, cooking proper Texas bbq... been knocking briskets out of the park for a while now thanks to you. incorporated the commenter's mention of conditioning the cooler with boiling water and wrapping in hot towels. got a whole jar of beef tallow and rocking brisket burgers through the meat grinder soon. Cheers pal, you're a Rockstar
I have a brisket in the freezer that I've been saving for when family comes for the graduation of my oldest. They live in and around Tulsa, OK and they need to experience some Central Texas BBQ while here in East Texas. An offset is definitely on the wish list. That and a nice sized griddle. Thanks again for all the cooking tips. I think this coupled with some brisket mac n cheese would make for a fine meal! Also, maybe I'll make it to a cooking class one day too!
First time ever hearing putting the flat, as opposed to the thicker point, towards the fire at the beginning of the cook. Will have to try this method!
Now I have to have a brisket fold over. I do mine with pickled red onions and a sauce I make with a sweet bbq sauce, mayo, and hoisin. Great cook, Matt.
Thanks for this Matt. Even though its another brisket video and a trim video there was definitely more i picked up from this video that i didnt from the others. Always learning something new from you every time
Looked like a beautiful day in Tx! Light wind and no flies! Amazing smoker and great cook. Funny how just a small group of people can make you more nervous in speaking, lol.
Contrary to popular belief - Brisket DOES NOT carry over like a steak does. As soon as you take it off the smoker, it won't go up in temp. I've tested this with hundredsssss of Briskets over the years and not one of them has gone up even 1 degree after removing it from the smoker! Keep crushing the videos!!!
HAHA, frickin love this guy man! I wish i could go to one of his classes just to add more to my skill set or at least to meet the man i have been following and supporting for years! "This sh!t's gonna be good" = new apron style Matt!
Just recently purchased some of your rub to use on 2 whole chickens...the gospel and texas sugar. One chicken was done beer can chicken style (using you method) and other chicken the gospel. Beer can chicken came out so juicy. Love your channel and love all the tips. 🤘🏾
When I smoke on my pellet grill I do brisket fat side down and on the offset I do it fat side up. Fat side down on the pellet grill seems to render the fat more and protect the meat in the flat a bit more.
Great stuff Matt! Have you ever thought about a video for creating and maintaining a fire for long cooks? Like actually showing what the fire looks like, and filming how you solve spikes/low temp and preventing how to not get into dirty smoke situations. Its a hefty investment to get into a smoker and that's the #1 reason I'm still on a pellet smoker. Kind of like your other vids, a good baseline formula and the tricks to tweaking things.
I know it's convenient for Matt, but I much prefer videos where he starts and ends with the same piece of meat instead of having one ready for the wrap. But as always love watching the videos everyweek.
I see you've ignored the Yeti Hopper recall as well. They'll have to pry mine from my hands (or back). Great video, I always love watching a brisket trim video. There's something so relaxing about it.
Dude u the best u love watching u. And I also buy your product u seem like a real cool guy keep it up and I’ll keep watching. And thanks u help me a lot
Another great video, I've been trimming and cook my briskets exactly like this from your previous videos they always come out fantastic. FYI, I went and bout a cheap digital 40-inch MES and use it specifically for the long holds, and it works great! Thanks again Matt
@gosman949 Masterbuilt Electric Smoker digital controls has 4 racks and holds standard hotel pans. I use it mostly for a holding oven, but you can smoke on it as well. The 40-inch cost me $300 on sale at Home Depot.
Some great tips there about keeping it warm. I just checked my oven and it goes down to 104f. The only issue here in the UK is getting a flat brisket. It's always rolled and never that big.
Matt, would LOVE to see you do a piece on how and when to hold briskets and shoulders -- and the effect it has on bark and consistency. Is there a way to maintain bark when you need to hold for extended periods.
Great video Matt! Wish I could fit that off scale in my ensemble. Guess I’ll have to settle with my Traeger. It’d be awesome to get to one of your classes someday but Texas is a long way fro Nova Scotia, lol. Some great tips and tricks in this one that I’ll definitely be trying on my next brisket. Thanks for sharing!
What an incredible video, Matt, I've done a small brisket on my electric smoker which turned out OK, but this gives me confidence for my next one. Do you ever find that when you're doing a long cook like this, that it becomes more about the experience of the cook and less about the eating? Massive fist bumps from Canada, have an excellent summer, brother :)
"This shit is gonna be good" - best line ever on Meat Church. My man spent $300 in brisket just for us, I appreciate it! Question - I like to dry brine mine for 24 hours with coarse kosher salt. Have you every considered making some salt free rubs so we can control salt? Regardless, thank you, great video.
Matt- ever made cabrito? My favorite saying was when you were stuffing the “shotgun” shells, you said “ this is more fun than prom night”. I laughed for a week
First, thank you for all the content you do. Every time I fire up the smoker to impress the father-in-law, I turn to one of your vids. You haven’t let me down yet. I have been subscribed for a few years now, and noticed you frequently say, “I’m not mad at it.” A vid I would be interested in would be maybe five things you have tried in the past, that you were mad at? Like what are some mistakes made that we could learn from… One of mine was as a young and dumb bachelor, trying to impress my date. I tried to “flavor inject” chicken breast with straight bourbon. The driest chicken I ever spit out… and we went out for dinner instead. On a side note, my date gave me a second chance and now we have been married for almost a decade. Again, thanks for all you do. My wife appreciates the impact you have had on my cooking. Stay you and be well 👍
Matt seems like he would be a great guy to call a friend. I get the feeling that the companies want him to be proper but he just can’t help to let the Texas out.
Geraldine. I’d have never guessed. I’ve got a buddy that has taught me a ton about bbq. He has a Lang. Miniature version of yours. 300 gallon I think. Reverse flow unit but it’s awesome!!!
Same here! It's Wednesday evening here in the UK and I haven't eaten a thing since Sunday evening. Just drank water. Just 2 days to go. It's hard watching this!
@@edwardprokopchuk3264 Thanks. You too. I've noticed that a lot of people are realising the benefits of fasting. It's been an absolute revelation for me.
First time I had caught the 16 mesh cracked pepper, and put the coarser seasoning on first. Great to know just how coarse that pepper should be. I have experienced the seasoning bouncing off before.
Would love to see a video using a wagyu brisket, discussing the differences between using prime and wagyu, different temps, and triming. My family raise and sell wagyu beef so im always curious what i could be doing better when i smoke a brisket.
Hey Matt!!! I'm doing my first brisket this weekend, got done trimming it. I think I over trimmed the point. Overall I'm excited to see how the smoke turns out. For a backyard cook. Could you do a comparison video with brisket buy from Costco, Walmart and your butcher show what each looks like untrimmed then trimmed an how they all cook?
Love this Matt! I was wondering why you to Geraldene out for one brisket, or even 4 briskets? I'm assuming you had a much bigger plan for her than just this one video? Can't wait to be at one of your BBQ Schools one day. I've learned so much from you on this channel, I can only imagine what it'll be like to be able to ask you questions in person! Also had some time one day after a business meeting in Austin and made the drive up to Meat Church Mecca in Waxahachie in a rental car with a flat tire. Totally worth it! Your Boyz were good about referring me to a local shop to get the tire fixed! Appreciate you!
The trimming part of this video has changed my life. I will forever now trim this aggressively and add that to my chili. Can't wait to see the results!
Love the feedback. Cheers! -Matt
This is the way
It’s almost all about the trim and the rest.
That's such an awesome idea. I was wondering what I could use it for since I'm not really interested in making burgers or sausages any time soon. Chili is now what I'm considering since my wife likes to do homemade chili.
"Repetition is the mother of skill." Repeat brisket cooks and videos, there's always something new to learn! Keep 'em comin'!
YESSIR
Props for being a true Texan, praising mustard...and Whataburger mustard at that. Great on a "Tore-tila" also. God bless Texas!
Slicing my first brisket I realized the importance of a good knife for best presentation. This video brought back some memories, lol.
Love a good brisket video. No matter how many times I watch I learn something new or it reinforces my technique.
me too
Thanks as always Victor!
as an offset guy, 100% management of the fire for long 17 hour cooks is the hardest part, temps fluctuate. I have come out with some nice briskets, and i have come out with ones where the point was on point, but the flat was tough. There is an art to it.... my biggest advice do not ever think you will have a perfect brisket every single time unless you do it for a living. OH and REST YOUR BRISKET FOR AT LEAST 2 HOURS... you will see some of these guys do a hold at 150 for damn near another day... but as a family man.. and a hungry family at that, Miss Brown wise words, "Ain't nobody got time for that!"
also man... aint nothing like cooking some damn good brisket and having a beer too.
"More bark than a doberman." Hilarious! That brisket (and video) rocks!
Every one of Matt’s techniques is born from experience. Thanks for sharing.
Thank you!
Pro-tip for cooler resting. I boil water and fill up the cooler at least half way. Let it sit for few minutes to warm up the cooler. When I take brisket off the pit I leave it in the butcher paper and wrap the pudding out of it with plastic wrap after it rests for a few. Dump the water out of the cooler. Put a large bath towel fresh from the dryer in the bottom of the cooler. Put brisket in with wireless thermometer. Another hot bath towel folded up on top of it. Close the lid. You can hold it like that for 8-10 hours. You can monitor the temp with the wireless thermometer.
Conditioning a cooler is a must. Good call. I teach that in my classes. Most people pull a cooler out of the garage (hot or cold) and expect a miracle. Gotta condition it for hot or cold holds to maximize effectiveness.
I'm going to try this method. So I'm assuming you can maintain at least 140 degrees internal for 10 hrs with this method?
Sounds complicated..
I do the same but also wrap
The brisket in a towel and I put a wire rack in the bottom of the cooler with more fresh boiled water. So the wrapped brisket sits above the hot water. It’ll hold 8 hours
Great vid love it shows the true how to progression of smoke 101 I feel Like I still need to go to a pittman session just pay tip the man that helped me learn how to cook and make some of the best brisket my familys love it I would start a business but I’m a trucker for life. 21:23 on the rest methods I do a brisket paper or foil always rest leave it in the oven for a few hrs then turn up to min 170 on the LG oven 😅for about 1-2 then shut off let it sit with a prob in it or whenever I need it the next day and keeps it just right till cutting time🤤 so good I’m just thankful I found yours channel 4-5 years ago I would argue the best at explaining pit mastery to regular grills cheers🍻 to you and your crew / family sir. More in depth personal how proteins pork beef etc I’ve watched all of the brisket and this one just shows so much more from an Oaky to a Texan 🍻made skills thank you.
Pretty glad I have an oven that will go down into the 140s. Did a brisket last weekend for mother's day. Cooked it all day/evening Saturday, put it in my oven at 9:30pm and served at 4:00PM the next day and it was incredible. The long hold/rest is where it is at. Highly recommend, it's a game changer
I think a grinder video on brats or making burger meat from trimmings would be awesome and informative
We have a sausage video - ruclips.net/video/ENvQ79rpe4k/видео.html
Chuds bbq covers all that as well
I’ve been pulling my brisket and butts at desired temperature and ambient air rest for about an hour. Then I’ve been placing them in those inexpensive Oster type roasters for us average joes. The roasters temp down to 150 and I let them stay minimum 6 hours but usually the 10 hour area as this allows me to sleep and prep for a great day with friends. I’ve seen the experts do this and I believe this is the holy grail of large meats to become butter tender without being mushy and the collagen has all melted away. Of course not all of us have that length of time but it’s certainly a game changer. If possible, give it a shot. 👍👍
Desired temps? Does that mean fully ready or pulling early like at 190f?
@@2005Pilot I kinda put that because the “desired temp” is more of a feel rather than a designated temp. But generally speaking, butts and brisket approaching 198-200(accounting for carry over) is where I focus at. But yes, placing it directly to a roaster at 150 for minimum 6-8 hours seems to be the game changer. I haven’t failed yet, and that says a lot. Lol. But it takes a lot of time.
👍
A lot of great tips! Ive been cooking my briskets overnight for quite a few years now, starting about 9 at night and finishing around 10 the next morning, resting in a cooler till dinner. It works perfectly and im not stressed about it not being ready for dinner. On time, everytime!
This was a really good trim lesson. Mainly because every brisket is a little different. So it's good to see how you managed it.
Thanks!
Im literally doing my first ever brisket in the early morning, little nervous but ive learned so much from your videos over the years, watched them all multiple times. I buy all your season rubs too, best ever! Im in oregon and found your whole line of rubs at a traeger store in my city, and i just saw holy voodoo at Lowes! Love your videos and all the great tips and information! Much thanks!
How did it go man ?
Matt, thank you so much for all the work you do and educating us in the process! Until this video, my briskets were only average. I tended to let it rest for an hour and they never came out as tender as they could have. The big message that stuck with me in this video is that the rest is as important as the rise in temperature. I cooked a brisket yesterday using your rubs and when it hit 175, I wrapped in foil because I felt I may run way past dinner time. It reached 203 and I let it rest in the foil next to the smoker in the shade for 4 hours. It was THE BEST brisket I've ever made and everyone in the house totally agreed. Thanks again!!
Your enthusiasm is amazing! You can tell you really know BBQ and love to eat it even more!
Thanks Cody. It's my life!!
I don't know how many tips I've picked up from Matt around BBQ, but also taking his music recommendations as well.
Love the holy cow rub! Got compliments on a brisket but not just the meat but the outer rub! South western Ontario doing texas bbq, offset cooker!
thanks to your videos, I have been cooking overnight and doing 3 to 4 hour rests, definitely the best briskets I've ever made.
Awesome.
I'm so glad that I found your channel.
Great video. This was like a free smoking a brisket seminar from start to finish
Glad you enjoyed!
I’m salivating just watching that brisket being cut.
Great video.
THANKS!!!!!!
I'll squeeze my meat whenever I please!! Thanks for your videos Matt, they've helped me a ton
I just vac sealed and Sous vide at 140 on my brisket. Worked perfect!
Nice!
Always good to be reminded, especially since most of us don't do this every month, smoking something else, I smoked a brisket in March and forgot to slather with mustard/pickle juice and I could tell not as much rub stayed on
I have been using Worcester - might have to try pickle juice or mustard
hey Matt, phenomenal job with these videos buddy. Up in Alberta, cooking proper Texas bbq... been knocking briskets out of the park for a while now thanks to you. incorporated the commenter's mention of conditioning the cooler with boiling water and wrapping in hot towels. got a whole jar of beef tallow and rocking brisket burgers through the meat grinder soon.
Cheers pal, you're a Rockstar
Nailed it...I work for Lowe's and when I saw we were carrying your rubs I said holy cow.
LOVE IT! So glad to be in Lowe's!!
Awesome. I'm going to get a brisket for this weekend! Thanks for the videos. So inspiring!
Enjoy!!
I have a brisket in the freezer that I've been saving for when family comes for the graduation of my oldest. They live in and around Tulsa, OK and they need to experience some Central Texas BBQ while here in East Texas. An offset is definitely on the wish list. That and a nice sized griddle. Thanks again for all the cooking tips. I think this coupled with some brisket mac n cheese would make for a fine meal! Also, maybe I'll make it to a cooking class one day too!
First time ever hearing putting the flat, as opposed to the thicker point, towards the fire at the beginning of the cook. Will have to try this method!
What a beautiful smoker and brisket! Cheers!!
Thank you!!!!
One of the best brisket videos yet Matt!! I learn every time I watch one.
Boom, my home state cooking……👍🔥🇺🇸🥃
Maaaannnnn!!!! Be Happy to have a Fold Over with that One!! Love it Matt 😊👍👍
YESSIR
Now I have to have a brisket fold over. I do mine with pickled red onions and a sauce I make with a sweet bbq sauce, mayo, and hoisin. Great cook, Matt.
HECK YES!
Thanks for this Matt. Even though its another brisket video and a trim video there was definitely more i picked up from this video that i didnt from the others. Always learning something new from you every time
Thanks man.
Omg you’re a legend. I’m so hungry for the fold over. Love your work…inspirational
Thanks Duncan!
Looks fabulous Matt.. great ending, seemed like a very enthusiastic crowd.
So fun!
Looked like a beautiful day in Tx! Light wind and no flies! Amazing smoker and great cook. Funny how just a small group of people can make you more nervous in speaking, lol.
That offset is a thing of beauty
Thanks Jim!
Nice offset, but #gottagetamoberg
@@brisketwizard8004 I’m friends with Sunny. So is Mill Scale. Nice pits. He supported my decision.
I’ve been waiting for your thorough brisket cook video on this pit. So many good tips!! Thank you!
You're most welcome!
Great cook Matt. Looks great and delicious 👍🏽. Great video on Brisket. I definitely have to try making it myself. Have a great day.
Great vid, thanks again for brisket tour!
Contrary to popular belief - Brisket DOES NOT carry over like a steak does. As soon as you take it off the smoker, it won't go up in temp. I've tested this with hundredsssss of Briskets over the years and not one of them has gone up even 1 degree after removing it from the smoker! Keep crushing the videos!!!
HAHA, frickin love this guy man! I wish i could go to one of his classes just to add more to my skill set or at least to meet the man i have been following and supporting for years! "This sh!t's gonna be good" = new apron style Matt!
Thanks!!!1
Very cool backstory on Geraldine!
Thank you!
One of your best how-to brisket videos to date! Thank you for taking the time to show us!
Thank you so much!
Just recently purchased some of your rub to use on 2 whole chickens...the gospel and texas sugar. One chicken was done beer can chicken style (using you method) and other chicken the gospel. Beer can chicken came out so juicy. Love your channel and love all the tips. 🤘🏾
“Let me tell you something…this shit gonna be good”! 😂. Love the channel. Keep them coming.
When I smoke on my pellet grill I do brisket fat side down and on the offset I do it fat side up. Fat side down on the pellet grill seems to render the fat more and protect the meat in the flat a bit more.
Another outstanding video! Informative and entertaining made for the regular guy!
I appreciate that Edward!
Great stuff Matt! Have you ever thought about a video for creating and maintaining a fire for long cooks? Like actually showing what the fire looks like, and filming how you solve spikes/low temp and preventing how to not get into dirty smoke situations. Its a hefty investment to get into a smoker and that's the #1 reason I'm still on a pellet smoker. Kind of like your other vids, a good baseline formula and the tricks to tweaking things.
Yea I need to do a fire management video. Thanks for that!
I know it's convenient for Matt, but I much prefer videos where he starts and ends with the same piece of meat instead of having one ready for the wrap. But as always love watching the videos everyweek.
Barky, bark, bark! Looks incredible.
THANK YOU!
I see you've ignored the Yeti Hopper recall as well. They'll have to pry mine from my hands (or back). Great video, I always love watching a brisket trim video. There's something so relaxing about it.
Yea, that ain't going back. I am not going to ingest the magnets.
Matt, Another great brisket video! Thanks!
Thanks so much Rick!
Love your content, my dude! Grew up just north of there in Duncanville.
Awesome!
Amazing video. Thanks for all the education. I have the Ocho pack arriving today.
Thank you and enjoy that Owen!!!
AWESOME BRISKET
This video got a 👍🏾 at the outset... nice cook brother... epic cooker too
Thanks!!!!
Finally!! he did a video with the Geraldine
I need to do more
love that table.. I'm going to order one
They are SOLID!
Dude u the best u love watching u. And I also buy your product u seem like a real cool guy keep it up and I’ll keep watching. And thanks u help me a lot
I really appreciate that.
Another great video, I've been trimming and cook my briskets exactly like this from your previous videos they always come out fantastic. FYI, I went and bout a cheap digital 40-inch MES and use it specifically for the long holds, and it works great! Thanks again Matt
What is a MES?
@gosman949 Masterbuilt Electric Smoker digital controls has 4 racks and holds standard hotel pans. I use it mostly for a holding oven, but you can smoke on it as well. The 40-inch cost me $300 on sale at Home Depot.
My mouth is watering, watching this video.
THANKS!
Some great tips there about keeping it warm. I just checked my oven and it goes down to 104f. The only issue here in the UK is getting a flat brisket. It's always rolled and never that big.
Shout Out @Meat Church #Awesome Cook Come On! #Coming at You From South Texas! :) #Brisket Is King 👑
Why do BBQ guys play with the meat like that...cracks me up!!! Good video.
Man that's a nice cutting board!!
Rosewood Block!
@@MeatChurchBBQ Frkn sweet dude.
love the brisket ! that offset is badass !
THANKS!
Great video Matt, And thank You!!! Can't wait to use this recipe on my new Oklahoma Joe Offset smoker!!!!!
Matt, would LOVE to see you do a piece on how and when to hold briskets and shoulders -- and the effect it has on bark and consistency. Is there a way to maintain bark when you need to hold for extended periods.
"Lemme tell you something. This shit's gonna be good." - Matt from Meat Church 🙌
Need that on a shirt!
HAHA
Great video Matt! Wish I could fit that off scale in my ensemble. Guess I’ll have to settle with my Traeger.
It’d be awesome to get to one of your classes someday but Texas is a long way fro Nova Scotia, lol.
Some great tips and tricks in this one that I’ll definitely be trying on my next brisket.
Thanks for sharing!
His classes are terribly expensive!
Damnit. Only if I lived somewhere close in Texas!! Or just disposable pesos. Haha!! Great cook, tips, sharp knife always!! Lmao!! I’m hungry now!
What an incredible video, Matt, I've done a small brisket on my electric smoker which turned out OK, but this gives me confidence for my next one. Do you ever find that when you're doing a long cook like this, that it becomes more about the experience of the cook and less about the eating? Massive fist bumps from Canada, have an excellent summer, brother :)
Great brisket video. I'm immune to brisket siren call for 1 weekend. As I have a new drum cooker to try out. So hanging chicken and ribs for me.
"This shit is gonna be good" - best line ever on Meat Church. My man spent $300 in brisket just for us, I appreciate it! Question - I like to dry brine mine for 24 hours with coarse kosher salt. Have you every considered making some salt free rubs so we can control salt? Regardless, thank you, great video.
$300 in brisket and probably 20k on that smoker 🤣
@@jrf9198 at least. I started pricing some out. Too rich for my blood right now, in time tho.
30K. Don't short me bro. :)
@@MeatChurchBBQ 🤣🤣🤣 I believe that!
Matt- ever made cabrito?
My favorite saying was when you were stuffing the “shotgun” shells, you said “ this is more fun than prom night”. I laughed for a week
First, thank you for all the content you do. Every time I fire up the smoker to impress the father-in-law, I turn to one of your vids. You haven’t let me down yet.
I have been subscribed for a few years now, and noticed you frequently say, “I’m not mad at it.” A vid I would be interested in would be maybe five things you have tried in the past, that you were mad at? Like what are some mistakes made that we could learn from…
One of mine was as a young and dumb bachelor, trying to impress my date. I tried to “flavor inject” chicken breast with straight bourbon. The driest chicken I ever spit out… and we went out for dinner instead. On a side note, my date gave me a second chance and now we have been married for almost a decade.
Again, thanks for all you do. My wife appreciates the impact you have had on my cooking. Stay you and be well 👍
Great job Matt, I like the pit
Thanks Don!
Matt seems like he would be a great guy to call a friend. I get the feeling that the companies want him to be proper but he just can’t help to let the Texas out.
FUCK YES, BROTHER! When I get out of this 800 sq. ft apartment here in NYC, I'm gonna get the biggest god damn smoker in the land.
LOVE IT!!!!!!!
Geraldine. I’d have never guessed. I’ve got a buddy that has taught me a ton about bbq. He has a Lang. Miniature version of yours. 300 gallon I think. Reverse flow unit but it’s awesome!!!
Awesome. I've cooked on many Langs.
Love the Content!.. thanks for the cool down tip..
Welcome!
Great trim instructions
Thanks Daniel!
Love it your a bad ass bbq griller
Here I am fasting while he’s munching on that amazing brisket 😅
The bite by the grill is where it’s at for every pit master!
🍻 🥩
I was in that situation yesterday. I will avoid watching videos like this next time I do a 48hr fast.
Same here! It's Wednesday evening here in the UK and I haven't eaten a thing since Sunday evening. Just drank water. Just 2 days to go. It's hard watching this!
@@paul756uk2 haha
Same here.
It’s still noon on pacific coast US but I’m on my third day as well 😅
Good luck!
@@edwardprokopchuk3264 Thanks. You too. I've noticed that a lot of people are realising the benefits of fasting. It's been an absolute revelation for me.
First time I had caught the 16 mesh cracked pepper, and put the coarser seasoning on first. Great to know just how coarse that pepper should be. I have experienced the seasoning bouncing off before.
The 16 mesh is hard to find. Even our Texas Central Market doesn't have it!
@@gosman949 I just found it on Amazon
@@gosman949 Academy carries it here in Florida
@@2005Pilot Looks like mine does too here in DFW area. Thanks!
I love the "This shits going to be good!!"
Great video!
I need some "I ain't mad at it" merchandise! Make it happen
SOON on meatchurch.com
Would love to see a video using a wagyu brisket, discussing the differences between using prime and wagyu, different temps, and triming. My family raise and sell wagyu beef so im always curious what i could be doing better when i smoke a brisket.
Awesome video kept it simple no bs
That is my intent, so thank you very much!
Hey Matt!!! I'm doing my first brisket this weekend, got done trimming it. I think I over trimmed the point. Overall I'm excited to see how the smoke turns out. For a backyard cook.
Could you do a comparison video with brisket buy from Costco, Walmart and your butcher show what each looks like untrimmed then trimmed an how they all cook?
I am excited to try this!!
Enjoy!
God I miss Texas!
Love this Matt! I was wondering why you to Geraldene out for one brisket, or even 4 briskets? I'm assuming you had a much bigger plan for her than just this one video? Can't wait to be at one of your BBQ Schools one day. I've learned so much from you on this channel, I can only imagine what it'll be like to be able to ask you questions in person! Also had some time one day after a business meeting in Austin and made the drive up to Meat Church Mecca in Waxahachie in a rental car with a flat tire. Totally worth it! Your Boyz were good about referring me to a local shop to get the tire fixed! Appreciate you!
Love your videos man! Great tips and great overall cook. You ought to find another beer though. Miller’s went woke
Man I’ve learned so much from you.
I appreciate that!!