Matt, your one of the modern BBQ Greats brother! Please put out more content on RUclips! It's like Christmas everytime you do...keep up the good work brother!
Patriot 80 I sincerely appreciate that! We have 4 videos in the can. Next one drops this week! They sill come at least every 2 weeks, if not more frequently.
I was raised to never be jealous of what someone else has, instead be happy for them. Dang man, I’m real real happy for you. That outdoor setup you got is lit!
I know this is an older video, but I'm just seeing it now. I love that you're a pro who thinks about the every-man out there. Life is hectic with work, kids and everything else and it's nice that you demonstrate the fundamentals in an easy to understand format that doesn't require a ridiculous time commitment. I also enjoy your Traeger videos quite a lot for the same reasons. I thank you, my family thanks you... The local cattle probably do not thank you.
I’ve watched numerous videos on how to trim a brisket. This one is easily the best and most informative. Anxious to do my next brisket. Thank you Matt - well done.
Thanks Matt! I just trimmed and smoked my first brisket, and for the family at easter no less! Talk about risky! But the Meat Church videos like this one made it so less daunting, and really made it simple. Brisket turned out great, and I learned so much that I'm sure my next one will be even better!
Matt, I want to thank you for helping this yankee city boy who has to keep up with everyone here in Mansfield, Texas in smoking a great brisket. After watching your Traeger video I was able to cook the best brisket ever! My wife who's late father had multiple cook off trophies said it was the best brisket she had ever tasted. What an honor and compliment. Thank you again for sharing your methods. By the way your Meat Church rubs are awesome. I am looking forward to a video from you on pulled pork Texas style. God bless you and your family.
What a crazy experience for me. Waxahachie! I grew up there back when no one lived there. Haven't been back since 2009 or something. When Matt said that's where he was I was like what?! Then the drone shot of downtown, woha! Thanks for the video. I'm half asleep and needed a refresher
Where does the awesomeness end? Never I hope!! Backyard smoker who is always looking for a better way of preparing and smoking meat.. My first exposure to Meat Church was a video on smoking a brisket at a higher temp of 275, which I do from here on out as my brisket is never ever dry. I ended up buying several rubs, brisket injection (which by the way takes the tenderness/taste of a brisket to a higher level) and lastly instead of making my own turkey brine this last time, bought the Meat Church Turkey brine, tried it out, family ate it and now my wife no longer wants to cook any meat anymore, she has relinquished the honor to me & Meat Church!! I appreciate the excellent products and education to help me be a better backyard smoker!!
Halleluja Matt Thanks for the great video. I cooked a Brisket last week with your Holy cow and you Holy Gospel and my family was praisin the heavens above. Great Job and God Speed Brother
“Every piece you cut off is something you’re not going to eat.” Sh*tttt... every piece I cut off is a snack. I throw it right on the smoker with it for an early snack hahaha
I grew up in Midlothian, still drop by several times a year, and spend some time hanging out in Waxahachie (White Rhino), and I only JUST NOW found out about Meat Church??? I have a new place to check out back home!
I’ve been watching your Chan for about a year now and I’ve learned so much. My wife and got a 3 in 1 combo for a wedding gift from her parents several years ago and I just really started getting into smoking meat last year and I’ve learned so much from your channel as well as a few others. I just recently bought one of your rub packages and man am I impressed!! I smoked a porked last weekend and used the honey hog and damn! The flavor was incredible!
Smoking my first brisket on thursday. Smoked many butts and racks of ribs and I feel comfortable with those, but it’s time I tried a brisket. Thanks for the video!
Had the privilege of attending your “school/feast” at your home on 1/19 /20....can’t express how much I enjoyed the experience or how awesome the food was...came away re-educated on grilling and seasoning...again, thanks for everything and please open a eatery NOW!
I've yet to do a brisket and your video really made me feel confident in doing the trimming part which has honestly scared me away from doing it for years. Comp guys show this and that & basic backyarders go for that jiggle. I dont wanna waste $50+ on junk. I have 4 kids kids and they love some BBQ & I don't have the funds to waste at expensive meat. Thats why I do Chuck roasts for cost and taste is great.
I’ve started using the meaty trimmings to make chili. Let’s me feel I can be a bit more aggressive trimming, but I don’t worry about being wasteful since I’ve already got a plan to make something delicious with it.
Smoked my first brisket this past weekend and I was under the impression that all that fat on the fat side needed to come off. lol so glad I watched this video. Make things easier moving forward. Thank you for this video.
Thanks for showing how trim a brisket thats not competition or restaurant. Just good old backyard trim for at home bbq. I spend a lot time trying trim perfect Like see others do. This really helps.
trying to do brisket for the first time today...small 4 1/2 pound one....spent the last couple of days watching just about every one of your brisket videos.
Am I the only one who likes an untrimmed brisket? Sure, it doesn't all render, but it tastes amazing (the fat, that is). I could see if you were cooking fast that it would come out uneven, but in a slow cook I've never had an issue. And yes, the meat is also delicious. Don't get me wrong, if the fat is brown or funky it's gone.
Great video, you are one of the few BBQ you tubers who doesn't trim by cutting towards his hands, very safe. Thanks for your video, I am now a subscriber.
Thank you for this great tutorial video. My Dad used to smoke, he was amazing. I’ve never smoked. I purchased a Chimp grill fron Grilla grills and followed your video. Put the brisket on the grill. Hope it turns out good. The Chimp is much smaller than the one you’re using. I don’t know if that affects the cooking time. But I’m watching the temp on my phone and there’s also a temp probe in the brisket. I’ll post another comment to let you know how mine turned out.
Hi Matt, what knife do you use to trim the brisket? Looking for a xmas gift for my Dad, who loves to cook brisket and similar BBQ cuts. Any info you can provide is greatly appreciated, thanks!
thanks brother, every vid i watch they trim a lot off like im in a resturant, i just wanted a basic trim for cooking for the family gathering, thanks bro, PERFECT.
Matt. Thanks for the videos. I've been using them to get me through the first steps of smoking on my electric smoker, stick burner, & Traeger pellets smoker. I've gone from god awful to pretty dang good. I do something every week. Brisket and ribs are the family favorites. I use all the Meat Church rubs. I really like the Honey Hog & Honey Hog Hot. The Holy Gospel is amazing on my briskets. I subscribed and liked this video. Keep them coming!
Need more dates for some Meat Church BBQ School, have a handful of guys in Oklahoma that would love to come down to Texas and learn from a pro! Great video as usual, trimming up my brisket tonight to throw in at 2am tomorrow morning!
Been a huge fan since i got my new Traeger in March, lets just say I’ve been spending way too much on rubs and meat. Got tons of meat church rubs, actually have a 10 lb brisket in the fridge for tomorrow’s Browns game. Love the collabs, and my family appreciates it also, especially all the food they get to eat.
Looking at the overhead shot of the Meat Church building.... I thought, they probably don't need much local advertisement... you can probably smell it miles away!
Looks good my guy. As far as the trim pieces; what about keeping it, trim off the fat, puting it off to the side, and toss it in a slow cooker for some stew or something like that?
Matt, I use the video you made with Chad for Traeger on how to trim a brisket, where you almost separate the point from the flat. That makes separation for burnt ends really easy when the meat is hot.
Hey Matt i use the PBC and the best i can afford is Prime.I try and take the flat to 203 ish when it feels tender.The point usually is spot on and with nice bark.But the flat either falls apart or i dont get any clappers.I inject and wrap with BP as well as rest for atleast 2 hrs.Just missing something for the perfect slice.Im not comp by any means just looking for a better product.Thanks love your videos.
The bigger chunks of meat i just season it the same way and throw it on the smoker beside the whole brisket. Its done way b4 the main brisket so i just eat it as a snack while the brisket is smokin.
Live the video, thank you for shooting it. A lot of us can't afford they're really good briskets that you probably buy. Would you shoot a video doing a backyard brisket trim and a restaurant brisket trim on a Walmart brisket. I chose Walmart because I believe is what most backyard smokers buy. Thank you for all you do.
I get brisket from costco, as of now they're running $4/lb. I tend to get the smaller ones of the bunch. They're usda prime too. I checked Walmarts prices around me and they're the same price + or - a few cents.
I just bought a Traeger Select Smoker from a friend moving out of the country. It’s in excellent condition. I made my first brisket Saturday night and it was not great. I started cooking (11pm) slow at 180° hoping to leave it all night. About 2:30am decided to check the temperature and saw the traeger was down to 90° and the meat was at 130° going down. I got the dreaded LER error, I think because the pellets were not fresh and had too much powdered wood dust. I restarted the grill and had never seen so much smoke in my life. Smoke back to normal after a few minutes and decided to go for 225°. Meat reached 160° around 4am, took it out and wrapped it with pink butcher paper. Brisket reached 204° around 8:30 am, andI wrapped it in a towel and it sat on a thermal bag for 4 hours. At 1pm I cut it and it was dry and not the tender meat I expected. Decided to put it in the pressure cooker for an hour to get the meat tender. It did but the actual meat, although coming apart, it was just dry to my taste! I think I may have caused the dryness because I basically trimmed all the fat out of the brisket (wife always complains she does not like fat in her meat). I need to watch a few of your videos before I try making the next brisket. Living nearDFW airport, now I’m planning a day trip to Waxahacie and get to visit your store. Are you open? PD. Thanks for the great videos. I just subscribed to your channel!
Matt, your one of the modern BBQ Greats brother! Please put out more content on RUclips! It's like Christmas everytime you do...keep up the good work brother!
Patriot 80 I sincerely appreciate that! We have 4 videos in the can. Next one drops this week! They sill come at least every 2 weeks, if not more frequently.
@@MeatChurchBBQ can't wait brother... Keep it up!
I was raised to never be jealous of what someone else has, instead be happy for them. Dang man, I’m real real happy for you. That outdoor setup you got is lit!
Thanks Josh!!!
Well I'm I'm a little jelly
oui mes ami !
Yeah, love that set-up
What a great attitude to have!
I know this is an older video, but I'm just seeing it now.
I love that you're a pro who thinks about the every-man out there. Life is hectic with work, kids and everything else and it's nice that you demonstrate the fundamentals in an easy to understand format that doesn't require a ridiculous time commitment. I also enjoy your Traeger videos quite a lot for the same reasons.
I thank you, my family thanks you... The local cattle probably do not thank you.
I’ve watched numerous videos on how to trim a brisket. This one is easily the best and most informative. Anxious to do my next brisket. Thank you Matt - well done.
Thank you Matt. I am smoking my first brisket and this was a good guide for trimming!
Thanks Matt! I just trimmed and smoked my first brisket, and for the family at easter no less! Talk about risky! But the Meat Church videos like this one made it so less daunting, and really made it simple. Brisket turned out great, and I learned so much that I'm sure my next one will be even better!
Matt, I want to thank you for helping this yankee city boy who has to keep up with everyone here in Mansfield, Texas in smoking a great brisket. After watching your Traeger video I was able to cook the best brisket ever! My wife who's late father had multiple cook off trophies said it was the best brisket she had ever tasted. What an honor and compliment. Thank you again for sharing your methods. By the way your Meat Church rubs are awesome. I am looking forward to a video from you on pulled pork Texas style. God bless you and your family.
Yankee city boy!?..i hate to hear that. We cant all be perfect, but we'll take you in down here in NE Texas. Lol
Awesome. I love it when we nail things we have been working on. 💪
What a crazy experience for me. Waxahachie! I grew up there back when no one lived there. Haven't been back since 2009 or something. When Matt said that's where he was I was like what?! Then the drone shot of downtown, woha! Thanks for the video. I'm half asleep and needed a refresher
Where does the awesomeness end? Never I hope!! Backyard smoker who is always looking for a better way of preparing and smoking meat.. My first exposure to Meat Church was a video on smoking a brisket at a higher temp of 275, which I do from here on out as my brisket is never ever dry. I ended up buying several rubs, brisket injection (which by the way takes the tenderness/taste of a brisket to a higher level) and lastly instead of making my own turkey brine this last time, bought the Meat Church Turkey brine, tried it out, family ate it and now my wife no longer wants to cook any meat anymore, she has relinquished the honor to me & Meat Church!! I appreciate the excellent products and education to help me be a better backyard smoker!!
I Just realized that videos of brisket-trimming are my favorite butchery videos!!!
Halleluja Matt Thanks for the great video. I cooked a Brisket last week with your Holy cow and you Holy Gospel and my family was praisin the heavens above. Great Job and God Speed Brother
“Every piece you cut off is something you’re not going to eat.”
Sh*tttt... every piece I cut off is a snack. I throw it right on the smoker with it for an early snack hahaha
My thoughts exactly....I just bought a smaller brisket, and at $8/lb, I want to save as much as possible.
You can throw the cut off meat into a stew. Only someone who does not know how to cook wastes food.
Thinkibf the same. Grind it up and make burgers
I smoke it down and feed it to the dogs
I grew up in Midlothian, still drop by several times a year, and spend some time hanging out in Waxahachie (White Rhino), and I only JUST NOW found out about Meat Church??? I have a new place to check out back home!
I’ve been watching your Chan for about a year now and I’ve learned so much. My wife and got a 3 in 1 combo for a wedding gift from her parents several years ago and I just really started getting into smoking meat last year and I’ve learned so much from your channel as well as a few others. I just recently bought one of your rub packages and man am I impressed!! I smoked a porked last weekend and used the honey hog and damn! The flavor was incredible!
Smoking my first brisket on thursday. Smoked many butts and racks of ribs and I feel comfortable with those, but it’s time I tried a brisket. Thanks for the video!
Had the privilege of attending your “school/feast” at your home on 1/19 /20....can’t express how much I enjoyed the experience or how awesome the food was...came away re-educated on grilling and seasoning...again, thanks for everything and please open a eatery NOW!
mark hopkins can’t wait for classes to resume. It looks like they’re a lot of fun.
I've yet to do a brisket and your video really made me feel confident in doing the trimming part which has honestly scared me away from doing it for years. Comp guys show this and that & basic backyarders go for that jiggle. I dont wanna waste $50+ on junk. I have 4 kids kids and they love some BBQ & I don't have the funds to waste at expensive meat. Thats why I do Chuck roasts for cost and taste is great.
Yeah I didn't blow there were different ways to do it until now. But it makes sence how he explained it.
I'm doing a brisket this morning
Well, I have to say that this is the best video of trimming brisket I’ve ever seen. Easy to follow.
Great tips for the weekend warrior Matt. Thanks for sharing. Cheers brother
Should have watched this last night. I trimmed up my first brisket last night. We’ll see how it turns out.
Living this reality right now. Wife gave me a smoker for my birthday and wants to have folks over to eat off it...
Been following you now since I got my pellet smoker for Father’s Day. I’ve done 2 pork butts and doing my first brisket tomorrow. Wish me luck lol
How did it go
I’ve started using the meaty trimmings to make chili. Let’s me feel I can be a bit more aggressive trimming, but I don’t worry about being wasteful since I’ve already got a plan to make something delicious with it.
That knife was super sharp made the trim easier. nothing is better than having some good BBQ and awesome knives
This was super helpful! Thanks for making this process less intimidating!
Smoked my first brisket this past weekend and I was under the impression that all that fat on the fat side needed to come off. lol so glad I watched this video. Make things easier moving forward. Thank you for this video.
Great video on how to trim a brisket. Thanks!
Would love to know what brand and type of knife you are using!! Looks great!!
Thanks for showing how trim a brisket thats not competition or restaurant. Just good old backyard trim for at home bbq. I spend a lot time trying trim perfect Like see others do. This really helps.
trying to do brisket for the first time today...small 4 1/2 pound one....spent the last couple of days watching just about every one of your brisket videos.
Matt... Great Demo of Back Yard Packer Grooming .... Thanks a Million!
We love your channel, Mr. Matt. Texas is home, and Meat Church is BBQ.
JUST SAYIN, BUB. 😊
Nice to see you formally on RUclips...a nice addition
Am I the only one who likes an untrimmed brisket? Sure, it doesn't all render, but it tastes amazing (the fat, that is). I could see if you were cooking fast that it would come out uneven, but in a slow cook I've never had an issue. And yes, the meat is also delicious. Don't get me wrong, if the fat is brown or funky it's gone.
Great video man. Also a fan of Holy Cow it goes on all things beef at my house right now. Even used it to spice up my homemade chili 👍🏻
Frank Newell I appreciate that. 👊🏼
Great video, you are one of the few BBQ you tubers who doesn't trim by cutting towards his hands, very safe. Thanks for your video, I am now a subscriber.
Thank you for this great tutorial video. My Dad used to smoke, he was amazing. I’ve never smoked. I purchased a Chimp grill fron Grilla grills and followed your video. Put the brisket on the grill. Hope it turns out good. The Chimp is much smaller than the one you’re using. I don’t know if that affects the cooking time. But I’m watching the temp on my phone and there’s also a temp probe in the brisket. I’ll post another comment to let you know how mine turned out.
Great stuff brotha, not only amazing folks, but product is top! Nice video for the backyard trim
So to the point. 😜 appreciate y’all. Thx for the distinction on competition, production and backyard.
Im about to do my first brisket ever and this was very helpful!
Great approach and respect to the meat.
Glad to see you are back at it Matt! Keep em coming!
So I'm cooking my 4th or 5th brisket and I sure wish I'd found this video before the 1st! The trim is for non-pros. Thanks!!
I love Meat Church, it makes me the king of BBQ at home...👍
Exactly what I needed help with - this is great, thank you!
I'm going to try a brisket soon. On the west coast we eat tri-tip vs brisket. I never heard of brisket until a few years ago
Thanks for making all of these videos! Much appreciated
Man i used to never cut off barely any thing on the flat but with you showing why it makes sense
What knife is that
Great tips for the backyard pitmaster for sure!
Learned so much...thanks for the walkthrough!
Great video and very informative. I’m doing a brisket tomorrow. First time so wish me luck.
R36057 good luck & enjoy it!
Starting on my 3rd brisket tomorrow! 1st was shitty, 2nd was way better....tomorrow I will be successful. Thanks for the video.
Hi Matt, what knife do you use to trim the brisket? Looking for a xmas gift for my Dad, who loves to cook brisket and similar BBQ cuts. Any info you can provide is greatly appreciated, thanks!
thanks brother, every vid i watch they trim a lot off like im in a resturant, i just wanted a basic trim for cooking for the family gathering, thanks bro, PERFECT.
Matt. Thanks for the videos. I've been using them to get me through the first steps of smoking on my electric smoker, stick burner, & Traeger pellets smoker. I've gone from god awful to pretty dang good. I do something every week. Brisket and ribs are the family favorites. I use all the Meat Church rubs. I really like the Honey Hog & Honey Hog Hot. The Holy Gospel is amazing on my briskets. I subscribed and liked this video. Keep them coming!
Is there a specific knife you like to use for trimming?
Meat church is back!
Looks pretty sweet Matt! Can you do some vids about your store and outdoor kitchen? looks awesome. I'll have to swing by your store sometime thanks!
NICK'S BBQ We can dial that up soon!
I’m near DFW and just found out about Matt’s Meat Church in Waxahacie. Hoping to make the drive down there soon.
Great vid, Matt!
Awesome video. Nice camera work.
Glad to see new videos!!
Need more dates for some Meat Church BBQ School, have a handful of guys in Oklahoma that would love to come down to Texas and learn from a pro! Great video as usual, trimming up my brisket tonight to throw in at 2am tomorrow morning!
Right on Matt. For the backyard "pro" trim the least so that you are not throwing $$$ away.
Exactly!
Been a huge fan since i got my new Traeger in March, lets just say I’ve been spending way too much on rubs and meat. Got tons of meat church rubs, actually have a 10 lb brisket in the fridge for tomorrow’s Browns game. Love the collabs, and my family appreciates it also, especially all the food they get to eat.
Awesome Brandon!!!
Heck yeah love it Matt!
Looking at the overhead shot of the Meat Church building.... I thought, they probably don't need much local advertisement... you can probably smell it miles away!
Awesome video. Gave you a sub! I bought my first whole brisket yesterday at work because we had it at $2.98/lb. Stoked to give it a go today!
Thank you for being such a great example
Matt Pittman... the Pit Master?!? I love it, LoL. Aaaaand subscribed.
Great video, doing my first brisket on an offset tomorrow(previously used electric) thanks for the info, wish me luck bbq gods
Keep the videos coming!
Should a brisket be room temp before putting it on a smoker? Brand new and about to smoke my first tomorrow!
Should be room temp
I really liked the video thank you for the easy to follow directions. What knife did you use with this video? it makes great cuts.
Ihave been watching your videos for a bit now... I knew I recognized Waxahachie!
Jeez...I needed to watch this before the one I just trimmed and get a knife sharpener! Liva and learn :)
Its the Meat scientist...love the videos, thanks so much
great tips Matt thanks for sharing
Is that a stiff blade knife or flexible?
We'll have this channel streaming in our store. Film more!
What brand/name filet knife do you use?
Thanks for the details. You really cleared some things up for me!
Top notch !
Awesome stuff. Finally some good info. Matt, where can I find that knife!
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Sarah, it is the Shun Premier Fillet and Boning knife. Shun is a great set of knives. I own the Shun Classic one and it is razor sharp.
Looks good my guy. As far as the trim pieces; what about keeping it, trim off the fat, puting it off to the side, and toss it in a slow cooker for some stew or something like that?
THank you so much for this. Exactly what I need.
I knew I could trust this man when I saw the shirt.
Thanks for the video. Very helpful.
Got a free briskit never cooked or cut it. Thanks for this. Hopefully it comes out good
You're back!
Good vid for the backyard guy like me
Awesome, keep these coming!
Matt, I use the video you made with Chad for Traeger on how to trim a brisket, where you almost separate the point from the flat. That makes separation for burnt ends really easy when the meat is hot.
Randy Elder got a link to the Traeger video you describe here?
www.traegergrills.com/smokenomics/meat-church-bbq
Randy Elder thanks Randy!
Thanks Matt.
What kind of knife did you use?
Great info
Hey Matt i use the PBC and the best i can afford is Prime.I try and take the flat to 203 ish when it feels tender.The point usually is spot on and with nice bark.But the flat either falls apart or i dont get any clappers.I inject and wrap with BP as well as rest for atleast 2 hrs.Just missing something for the perfect slice.Im not comp by any means just looking for a better product.Thanks love your videos.
The bigger chunks of meat i just season it the same way and throw it on the smoker beside the whole brisket. Its done way b4 the main brisket so i just eat it as a snack while the brisket is smokin.
Live the video, thank you for shooting it. A lot of us can't afford they're really good briskets that you probably buy. Would you shoot a video doing a backyard brisket trim and a restaurant brisket trim on a Walmart brisket. I chose Walmart because I believe is what most backyard smokers buy. Thank you for all you do.
I get brisket from costco, as of now they're running $4/lb. I tend to get the smaller ones of the bunch. They're usda prime too. I checked Walmarts prices around me and they're the same price + or - a few cents.
I just bought a Traeger Select Smoker from a friend moving out of the country. It’s in excellent condition. I made my first brisket Saturday night and it was not great. I started cooking (11pm) slow at 180° hoping to leave it all night. About 2:30am decided to check the temperature and saw the traeger was down to 90° and the meat was at 130° going down. I got the dreaded LER error, I think because the pellets were not fresh and had too much powdered wood dust. I restarted the grill and had never seen so much smoke in my life. Smoke back to normal after a few minutes and decided to go for 225°. Meat reached 160° around 4am, took it out and wrapped it with pink butcher paper. Brisket reached 204° around 8:30 am, andI wrapped it in a towel and it sat on a thermal bag for 4 hours.
At 1pm I cut it and it was dry and not the tender meat I expected. Decided to put it in the pressure cooker for an hour to get the meat tender. It did but the actual meat, although coming apart, it was just dry to my taste!
I think I may have caused the dryness because I basically trimmed all the fat out of the brisket (wife always complains she does not like fat in her meat). I need to watch a few of your videos before I try making the next brisket.
Living nearDFW airport, now I’m planning a day trip to Waxahacie and get to visit your store. Are you open?
PD. Thanks for the great videos. I just subscribed to your channel!
Amazing trim! Keep it up!