Brisket on the new Traeger Ironwood XL
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- Опубликовано: 1 окт 2024
- Through my years of teaching BBQ I have found that most students that I teach a brisket lesson to are 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! In this video we use the brand new Traeger Ironwood XL, but you can replicate this method on your desired type of cooker.
This is an updated video from our Oct 2019 Weekday Brisket 1.0 video: • The Weekday Brisket 1....
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Welcome to the official Meat Church BBQ RUclips 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!
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Nothing against Matt, but it’s clear from his videos he’s lost touch with reality and like 99% of his viewers. He’s what I call a “yuppie pit master”. He assumes everyone is like him and only works 1-3 days a week, for a few hours, then comes home and has a plethora of $2,000+ smokers to use and endless time to use them. Just not reality. That’s why Chudds bbq is a far better channel
What a weird take. You can buy a $200 Pellet grill and use the same techniques he used to help up your brisket game. Chuds channel is good too but maybe you're not paying attention. Chud has multiple videos where he makes everything from scratch that sometimes takes multiple days.
I would have to disagree with your take on Matt. In my opinion, he touches reality with 99.9% of his viewers, you being the one seeing him as a “yuppie pit master”. I can assure you that he is happy that you took the time to view and comment on this videos though as any traffic on his channel is appreciated. Enjoy Chudd YT going forward as I’m guessing you’ve had enough from Matt. I’ll have to check them out as I’ve never heard of them. Have a great week, Sir.
Well, that's a strange twist on "If you love what you do, you'll never work another day in your life". 😉
@@shaddymuth Chuds is great. It's too bad he got dragged into this silly comment. I doubt he'd appreciate it.
That’s definitely a difference of opinion…. Especially considering Matts page has double the amount of subscribers than Chud. I think the subscriber numbers speak for themselves in your false assumptions. And hey…. More power to Matt if he does only work 1-3 days a week (which being a business owner myself, i know is highly unlikely). You want to talk about “out of touch”. Build a company or brand as successful as his, then come back and give us your opinion on someone’s work ethic and relevance to his fan base.
I don't have the same equipment you do, and I don't have the experience you have, either, but in about 4 attempts you've helped me take my briskets from 'tasty but tough' to amazing. Thanks for the videos. I can't make competition, but I can make my family happy to have dinner!
Sounds about where I’m at. Looking forward to learning some
This channel has been a life changer for me.
Which to me means more. As long as my family enjoys my work that's all I care about
💯 what meat church did for me. Not trying for competition, just tasty
There's nothing better than having my 6yr old say "that was the best steak ever"
Recently purchased a Treager Ironwood XL. I have never smoked or made a brisket in my life. I watched this video and the trimming video. I followed this video to a tee - everything to the weight of the brisket as well. I used Holy Cow, Holy Gospel and some additional course black pepper. I was shocked how incredibly delicious the brisket turned out. I was told that it should have been entered into a brisket smoking contest. Turned out PERFECTLY. THANK YOU! I am trying some of the other smoking videos you have out here.
Hope your in USA because wirefire blows outside your country mate.
I'm making my very first brisket this Easter (03/31/2024) and to be honest out of all the videos I've looked at, I keep gravitating back to this specific channel. Matt is informative, entertaining, and most of all he keeps his recipes simple.
Best of luck. Start cooking it the day before. Leave yourself plenty of time in advance and don’t rush it
Same. Just put it in at 190
Just took my first brisket off ever in this smoker and it turned out absolutely incredible. Happy Easter
I went cheap and smoked burgers. Howd the brisket turn out?
@@colten6996 To be honest, it was a little dry, but I know exactly what I did wrong. I didn't let it rest long enough.
I did this last week. My first ever whole packer brisket. I did a flat this way two weeks before for practice, and it was perfect. And so was this one! We fed a house full of company, and everyone raved! I mean eyes rolled back! Thank you for developing this technique and thanks again for posting it. Gad, this thing was delicious!
Three of my favourites all in one place!! Worlds colliding! Bourbon Pursuit, Meat Church and brisket!!
You will LOVE the March 1st BBQ & Bourbon video!
It’s a party! 🥃
Meat church, Bourbon Pursuit, and Pursuit Spirits. The Holy Trinity!
What I love about this channel is they don't hate on any cooking method that's not a stick burner.
Thank you for that. I’m a firm believer that people can cook on what they want. Cheers!
My Recteq comes with a super smoke setting (180 degrees) and I slowcook all my cooks overnight. The stuff I make can hang with stuff made in a wood smoker. Its all about the low n slow.
Great video as always!
For people looking to hold meat in the oven. Just google your oven model and look up how to recalibrate it. I set mine at -30 so my lowest setting at 170 is actually 140. I then recalibrate it back to 0 after the resting/hold period. Hope it helps!
I love the weekday brisket. If I had my way, our family of 6 would be enjoying Texas BBQ every week! I can't be there for your classes, so this is my way of learning some new tips and tricks. Good stuff man. Plus, many of the homeless in Lufkin, Texas have been blessed by those tips and tricks cause when I cook for them I use what I've learned in your videos. So thanks for doing these.
That is awesome. Kudos to you for doing that Jason!!!! -Matt
What's the price on the new ironwood xl?
@@btrautman191 1799,1999
@@MeatChurchBBQ what brand is your spray bottle I can’t find it online?
@@MeatChurchBBQ I’d love to have a couple of these or a big offset on a trailer for when I cook large quantities of bbq for outreach events and disaster relief.
Wow, I gave this a shot this past weekend! Trimmed it way more than ever before and ground the leftover meat. BTW, wife and I had a great burger that evening from ground brisket. Fired up my Weber Summit at 7 pm and got the brisket on around at 7:30 ish at 200-220F. Watched it till 11 then off to bed. Woke up at 6 am and the dang smoker was at 275 F from 12:15 to 6:00 and brisket at 185! Pellet grill would have resolved that. Quickly wrapped it and thought I’d ruined it for the wife’s birthday party! 205F at 8:30! Dinner at 4 pm! Wrapped it in a towel and threw it in a yeti and kept an eye on the temperature probe. 4 pm it was still 140F internal. Pulled it off. Wow, it came out amazing! 15.5 lb brisket, 3 lbs meat trimmed for ground meat and about 3 lbs fat that we made tallow, equates to a 9.5 brisket. This will be my new brisket cook method! My family of 7 plus 2 yr old grand baby destroyed this thing! Maybe 2 lbs of leftovers! Thanks for the tips!!! I’ll be doing brisket more frequently with this method! Also, you have all day to smoke snacks, chicken, etc. we did boudin for brunch and sausage and jalapeños poppers for lunch. Food all day. Also, that Weber (filled to the max with charcoal and hickory) went 20 hours without filling!
Check out actual user feedback on traeger and the Meater. Reddit smoking and grilling subreddits are a great start.
You’ll see the abundance of how awful these products are. Meater is atrocious when it comes to pairing and connection reliability.
Traeger is known to be absolute overpriced rust buckets
Far and away my favorite BBQ channel! Great video. Looking forward to trying this when spring arrives in the Ozarks.
I appreciate that!
Matt, I watch every single video you put out. I love what you do for us and showing us the tips and tricks of bbq and your products are first class!
I’m prepping for a friendly comp in two weeks. We have to plate food by noon. I’m trying not to tend to the brisket in the wee hours. Because the resting period takes a while, could I cook it the day before and rest the meat in a cooler overnight?
REALLY nice video! Just when you think you know (mostly) all you need to know on smoking a brisket on a pellet grill, Matt drops a new video! Being in Kentucky myself, looking forward to the follow-up B&B pairing video.
I appreciate that Greg. Mark you calendar for 3/1!
Keep up the videos Matt. Much love and appreciation from Toronto. Can say with certainty your videos have completely improved my BBQ game. Gonna need to refill my Meat Church supply for what’s sure to be a packed spring/summer smoking season. Eagerly awaiting another Dino ribs video. 👌👍
I sincerely appreciate that Steven!
This is my reply to a follow up email from traeger my grill is still not working only been able to use it a few times, everytime there is a problem! Dont buy this piece of crap
This call did not solve the problem. The grill is still seeing auger issues!
It won't ignite and is not functioning at all. I am requesting my money back from this lemon product which i have had nothing but one problem after another since i purchased it from true value last year. I have called true value to complain and they are going to escalate this to a higher level and perhaps this will convince them not to carry your products any longer.
Your expensive pellets are made from sawdust that disintegrates over time and turns to dust . This presents a huge problem.
I had several bags of brand new traeger pellets I stored under my carport for the last 3 months unopened off the ground and covered with a tarp under a carport and they all turned to moist powder. The moist powder that clogged the grill.
I ended up spending/wasting $90 dollars worth of sawdust from trager!!! I will make this information available on all social media platforms I can think of and make a you tube video warning people about your products unless you do the right thing and refund my money. I don't want to give this any more chances. I'm fed up calling your lousy customer support every time I want to use this problematic grill. Today I was on the phone for almost 2 hours with several different guys, the last one named Oscar. When I should have been doing other things, Your grills are maintenance headaches! Your pellets are sawdust!
Sincerely,
JT
Thank Matt! Learned 2 things from this video, only cut what you need to save your brisket from oxidizing and Texas has palm trees 🙂
I’m confused. I would love to do a weekday brisket but this doesn’t seem realistic if you’re working. If you wrapped at 7 and then come back at 10 then that seems more like a weekend brisket. I get you can prolong it but I’d like to see an actual brisket you check “before you leave for work” then coming back 10 hours later “after work”.
The OG weekday brisket video was my go to and the one I always shared with people who asked me. So it's great to see the new version with the new Traeger too
Awesome!
Anybody know what knife he’s using to slice the brisket?
Kai Pro Brisket Slicer
@@MeatChurchBBQ thanks so much for the reply!
For pellet smokers, try no-wrap until it's hold time. It's all about that hold, and the no wrap methods for pellet smokers builds better bark and smoke flavor.
Matt, I am from AustralIa, and I have watched your brisket vids over and over again...can't wait to come see your store...but can you please let me know this....I see when you are resting your brisket you talk about a chiller....do you put it on ice cooler...or do you just put it in a container.....and I don't fully understand the resting method....do you serve it cold? Or do you try to serve it at 140 and if so how do you keep it at that temp after a 7 or 8 hour rest? Any help is greatly appreciated. I have learnt how to cook these from you but I don't think I have the resting process down as yet
Love your videos! I did my brisket at 200 degrees and it was the best brisket I have ever made!
Do you have online courses for anyone who can’t make it in person for your classes in Texas? Love your stuff! Am trying one new recipe each week in Montreal, Canada!
If you do online, would happily pay for a group or private session to improve my skills!
My friends and I are thinking of doing the tomahawks and tequila as you did in your shorts video 💪🏻.
Great video Matt.
I love all your videos.
I have the Traeger pro575 model.
Is there a way to produce more smoke in this model that would simulate the possibility of super smoke?
Another awesome video, Matt! When you wrap and increase the heat, do you take the Traeger out of super smoke? I think generally there is more temperature fluctuation with higher smoke settings even with PID controllers but don’t know if it changes pellet use or even really matters. Not sure if additional smoke makes a difference once the brisket is wrapped. Also- found your rubs locally here in Atlanta!
Hey Matt! I'm new to smoking and had a quick question for you or any other seasoned pitmasters. Have you ever thought about merging your weekday brisket and burnt ends videos? I was wondering if you could use the trimming technique from the burnt ends video while cooking low and slow overnight like you do in the brisket video. Do you think there might be any issues with mixing those methods? Also, would you recommend resting and cutting at 140 before putting it back in the smoker for that Kansas City-style burnt end finish, or should I cut at a higher temp? Thanks so much for all the awesome content you share!
Hey Scotty, you do understand it's not a contest? There are many channels dedicated to BBQ, some better than others but all of them instructional and I thank each of them for helping me lift my BBQ game. If it's Chuds for you, stick to it, don't come into our (Meat) Church then start complaining about the sermon.
Thank you Matt for all the videos you put out. I've learned so much about how to cook on my pellet grill and have produced some amazing dinners with it. I got rave reviews on my brisket yesterday and I really believe it's thanks to the tips you provide. I did 2 parts Holy Cow and 1 part Holy Gospel on a 17.5 lb prime brisket using my reqtec pellet grill and it was super juicy and super flavorful. Thank you so much!!!
Have 3lb center cut. Smoking it at 195, but here in San Antonio with99degree weather. About how long do I smoke it. Do I do it for 12hrs?
Looks fantastic Matt! Your weeknight brisket original was one of the first ever cooks I did on my Pit Boss. I wasn't familiar with Holy Cow then. I am now(have a couple bottles). Will be giving this a go in the near future. I also look forward to the bourbon video!
I really appreciate the love Bill. Mark your calendar for 3/1 for that video!
I got up this morning and my internal temperature was already 190! I immediately wrapped it but my Traeger dried mine out. DAMNIT!!! 😭
Support China, buy a Traeger.
You typed this off your phone, laptop or tablet. You use china products everyday. Stop it keyboard warrior
Matt, love you my southern brother, but really, Traegers are super overpriced, walmart quality, made in china crap. I can't believe you still use them on your videos. What about something made in America?
Hey Matt, any advice for the bark? I know you said pepper get it dark but I used alot of pepper and my bark isn't dark like that? Finished two briskets today, enough space inbetween the both of them. Cooked on the same, Traeger XL and same temps.
How do you adjust for smoking on pellet grill at 9300 ft. in elevation. What temp do you recommend for wrapping and donenest
That looks fantastic! I am a big fan of Traeger and I’m looking forward to them releasing the Ironwood XL. I’ve been to your store on numerous occasions. Looking forward to attending one of your brisket class very soon.
Thanks John!!!
Thank you Matt. The top rack, overnight cook on my Camp Chef DLX worked beyond expectations! Holy Cow and Gospel rub was spot on. I did wrap with paper and a little tallow. Off the grill at 203F in the flat, placed in large aluminum steaming tray, covered with foil. Rested 5 hours, and SHAZAM! Compliments abound.
Treager as a grill is ok but i am so disappointed with wirefire in Australia 🇦🇺 i got this exact grill because of this mans amazing videos and its been nothing but problems i have been trouble shooting with Treager but to no avail i spent $4000 aud for nothing i wanted quality got crap sad AF.
Best BBQ channel out there! Your recipes are always money brother! My favorite seasonings as well… I bought “the ocho” pack and I love every single one of them. Meat church is the real deal!
I really appreciate that Jeff!! -Matt
HOT DAMN !! Love that you updated this video and love seeing Ryan and the Bourbon Pursuit / Pursuit United team on here !!
Might have talked about you on the Bourbon Pursuit Podcast this week. #staytuned
short and sweet.. can auto smoker do what it should?? its new it might pee on the carpet..told it 140 @ in 3 days... death at day 2... uhhh i mean perfect at auto time end..................
Doesn't the Meater probe require the Meater App? I didn't think they worked directly with the Traeger App.
My neighbor had a bad experience with meater. Makes ne a little apprehensive to spend the $$ on them. To be honest, wired probes are not really a problem for me. I've used them for years.
Love your videos
But this is a weekday brisket for someone without a normal job.
Or a week day brisket if you have a day off.
Great video
Hell I wish I could cook like you and have a restaurant like you
Quick question, why do you Americans always say "She" when referring to a Smoker or like in this case a Brisket?
Why do you troll clowns always ask the dumbest questions?
@@johnlebzelter4208 sorry man, I’m not a troll, it’s an honest question, English is not my mother language, this question is not meant o offend anyone.
Good question! Maybe because we think they are sexy. :)
13:07 can you please do a video using the keep warm setting? I think this would be great for us with anxiety about brisket cooks.
Bourbon only comes from one place in the world.. kentucky.
And that Bourbon was from Kentucky. :)
Old KY Home!
that meat wrapping was cringe. just wrap it don't overthink , please.
Bravo, Sir.... while it's storming and rainy out here in CA... I'm now inspired AGAIN (thank you for that) to smoke me a brisket this weekend! Thanks for doing what you do, Matt. Cheers!
Noticed you get a lot of smoker with your Traeger, but on the first two times I used my new Traeger pro 780 (ran Traeger pro blend pellets) it only smokes prior to 100 degrees from then on it burns clean. Any tips for getting more smoke out of the Traeger?
what brand of spray bottle do you use?
@7:44 Me with my korger choice brisket after hearing this...💀
Thank you for helping us all be hero’s at our homes!
You can buy a Kooltron warmer/cooler that warms at 140 degrees, I use it in my semi truck 🚚.
Great tip!
Made my first brisket today after watching this video yesterday. Cooked it all night, brought it to 203 then wrapped & put in a cooler to rest. DELICIOUS! Oh I just bought a new Traeger Ironwood like the one you used for this video.
Thanks!!!
“Smokin’ It” smokers (we have the 3D WiFi) will hold temps 0 - 325. We use it for making jerky, bacon and holding briskets.
Love to see how you pick out a cryovac brisket at a store sometime. If there are any tips or insight.
GREAT IDEA!
Tragers dont make brisket. This video needs to be deleted. Its a trager. It isnt BBQ
Great video Matt. I did a Wagyu brisket last weekend. I have a Green Mountain pellet grill. When I grow up I’m going to get a Traeger like yours. My rub was HEB brand S&P and then Meat Church seasoned salt, damn was it good.
That is awesome!
Hey Matt, I recommend trying Sugarlands Distillery’s Roaming Man Whiskey with your weekday brisket. It has a great peppery rye bite, that I think would work well. Love the videos!
Thanks for the tip!
How much cook time do you plan for per pound? I know it will be different at 200 than 275 obviously but do you have a general cook time per lb so you know it will be done in time?
Matt, thank you for another great video. I just picked up an older Traeger from a friend and have not tried it yet, but this looks amazing. I developed my BBQ chops old school, using either my Weber Smokey Joe or my OG Weber original kettle grill. So, I'm looking forward to new and different experiences with a pellet grill. Have you ever tried pistachio shells as fuel in a Traeger? I have used them to add smoke to charcoal but so far have not heard of anyone using them as fuel along with the wood pellets. Seems a waste to just throw them away...they seem pretty woody to me. And the few times I've used them to add smoke the flavor was great.
I have not.
Do you or will you ever carry 24" wide butcher paper? Side note: I got some of the 44 farms beef ribs from there. Delicious.
I just did one exactly like this last week, started it at 8pm Thursday and it was finished up by 9:30 Friday morning to rest until 2pm late lunchtime for my co-workers! Holy cow and Traeger
LOVE THIS GERRY!!!
How long does Tallow last in the fridge. So you cut off all the trimmings put it in the smoker as you're cooking brisket but you don't use all of it how long is shelf life?
18lb brisket with my homemade rub, on my Pit Boss Platinum 1250. 6am to 10pm @ 250 on the middle grate with large foil pan underneath with some water in it. Mellows out the hot spot over the fire pot and keeps the grill clean. Along with my custom made 8hr smoke tube. After that, double wrap in foil and in the oven @ 180 overnight while get some shut eye. Get up, shut off oven and let it rest in the oven until 140. Ridiculous tender and flavorful brisket.
After years of using Traeger+, I recently decided to switch to Asmoke and I've never looked back! The Asmoke Essential has completely changed my grilling game, providing me with a more consistent and controlled cooking experience. The precise temperature control within 5°F, thanks to the FlameTech patent, is a game changer. Not to mention, the added bonus of being able to monitor my food's temperature and adjust the grill's temperature remotely via the app. This convenience is unparalleled! I also love the fact that it’s portable and battery-powered, making it perfect for outings. Plus, the variety of flavors offered by Asmoke’s wood pellets adds a unique depth to the taste of my brisket. I highly recommend Asmoke to any BBQ enthusiasts out there looking for an upgrade. #Asmoke
Hey Matt, commented on a few videos of yours and your a hall of famer when it comes to BBQ but i wanted to share with you some insight on my BBQ experience being from CA and traveling to Texas my first time this past week.
I went down to Killeen, TX to help my brother travel back safely to CA. Being a BBQ enthusiast for 14 years, i always strived for bbq and watched your channel closely for recipes and different temperatures. I got my first traeger and after a couple years i recently upgraded to the ironwood xl. So that being said, i looked up the best rated bbq spot within THAT SPECIFIC AREA and found one. Wont post the name for their respect. I ordered a half pound of all meats they had and spent a pretty penny since this is Texas and my first time being there. I can tell you this, it was awful. The smoke from their oak wood was too overpowering. No salt was present, no seasoning in general was present. The BRISKET WAS DRY!!!! I was let down 100%.
That being said, I shouldve went to a renowned Texas monthly establishment but time wasnt of essence. I still want to go there and visit one of those spots as a BBQ enthusiast but my soul was hurt from the tasteless yet heavily smoke presence of the meat.
Following your recipe here for brisket and temp controls, i make my brisket from your direct POV and its juicy, moist, flavorful and full of life. Ive been seeking or even hoping that i would taste a better brisket from a direct offset smoker but that hasnt been the case. Your recipe and temp control, as simple and easy as it is, is why i sm the crown king of briskets in my area. Not business related just friends and family. I always have and will say its from learning from you, Matt.
Thanks for everything, not trying to come off as a kiss ass just letting you know what works and what i enjoy. Thanks for the content.
Didn’t quite work out as planned. Cooked a 10lb brisket at 200, Hit wrapping temp (175 at around 2am - 7 hours in) much faster than anticipated and was done at 7 am after upping to 225 (205 at 12 hours). Was cooking on a PitBoss 800 series.
What is the Oak and Hickory mix do you use?
I did it this weekend, use your grandmas old time electric roaster, to hold at 140, I held for 15 hours and worked perfect; I am surprised I have not seen this on youtube.
Awesome!!
I plan to do this very thing the next time I cook a brisket.
I am a member of The Curch of Jesus Christ! And I am a member of the Meat Church! Can I get a Witness! Hallelujah! Amen! Praise the Lord! Brisket: Proof that Heavenly Father loves us and wants us to be happy! Hallelujah!
Nice cook Matt! Overnight cooking is all well and good till you go to sleep and the power glitches. Nothing can hurt your feelings like waking up to a cold,half raw brisket at 6 in the morning. Take it from someone who knows!!LOL Also, I have a stall story. I cooked 2 big butts this past weekend. I put them on Saturday morning at 9:00am. At 5:00 pm they hit 150 degrees. Then came the dreaded stall! Those butts stayed between 150-155 degrees till 10:00 pm. Then it took 4 more hours to get to 200 Degrees. I've never experienced a stall for this long a time. I've heard that moisture plays a big factor in the stall and we got 2-3/4 of rain Saturday. It rained all freakin day. I brought them in at 2:am ( Sunday morning) and placed them in a softsided cooler and went to bed. Woke up at 7 and started pulling them apart. They were perfect!! A 16 hour cook @250 degrees with a 5 hour rest ! I learned a good lesson on this cook. If this ever happens again, once I get good bark and smoke, Im bringin the meat inside and finishing up in the oven! I honestly believe the rain and humidity is responsible for the long stall. Any thoughts?
Yea that would suck!
I finished the last 2 buts and 1 brisket in the oven. Came out awesome.
Thank you, I just smoked a brisket over the weekend any it turned out great. I have a Grilla Grill Chimp nothing fancy but the final product was great!
Not sure why I can’t notifications for your newest videos. It says content made for kids and notifications turned off. Thought that was on my end but I’ve learned it’s the channel owner. Not sure why BBQ would be sensitive material but I’ll keep watching manually.
You can calibrate most electrical ovens -30 should get you to 145 deg. I do this with my Kitchen Aid for holding the brisket.
Convection ovens often have a "dehydrate" option. On my Samsung, Dehydrate will run at 150 degrees. it's perfect for resting down smoked meats for as long as you need.
I have the OG Traeger so I can set to 180 or 225. What would you recommend? Won’t eat it for 24 hours from now. I’m in Northeast Texas.
Is it so convenient to cook on a pellet smoker when you don't have the time. However, I have a passion for burning firewood, and I do taste a difference between pellet smokers and a pit smoker, in my opinion. You can adjust the level of smoke in a pit burner, not too dirty, but some hard smoke is good in the beginning of a cook, something you can't do on a pellet regardless of super smoke feature. Also, you can tell the difference of a bark between pellet and pit burner. So I usually like to use my workhorse 1975. But, pit burner ain't easy. Pellet is good and so helpful when you want some bbq, and you just leave it be. And for the untrained people who don't do bbq all the time, they won't really tell if they ate from a pit burner or pellet smoker. It'll still be smokey.
Traeger grills do not hold temp mine has 150 degree temp swings. 2 years of working with Taeger, they cannot fix it! Traeger just wants me to buy another new grill. Why would I do that when the first one has never worked.
Matt, Have you ever checked the internal temps on the Traeger versus what the Traeger says, seems like most people are seeing huge differences, completed 1st brisket on my timberline xl and the Traeger was 30 to 35 deg below what the Traeger was saying, a 12# brisket took 17 hours, started at 225 on super smoke and ended up having to bump up to 300 to get internal temps to 225 deg, contacted Traeger support and they thought there was nothing wrong with that. what are your thoughts?
Take that brisket, chop it up, and serve it on top of a Baked Potato along with Cole slaw and baked beans! Stubby’s in Hot Springs, Arkansas serves the best Supreme Spuds!
awesome content as always, definitely my top 3 BBQ channels.. cheers from Melbourne, Australia.
Cheers! Wish I didn't have to pass on Meatstock this year.
Thanks from the Great White North! I made my first brisket (ever) on a new Traeger Ironwood XL using your instructions and it turned out amazing! There was very little leftovers. It was - 10 degrees Celsius and snowing so we had to adjust the temp down as Traeger temp fluctuated by +/- 25 degrees (12hrs at 190 supersmoke, 3.5hrs at 220 supersmoke, 7hrs rest)
Matt , what’s your cooking opinion cooking on the ironwood xl vs the timberline xl? Tia!
Thank you sooooo much for not squeezeing the brisket. It is so unnecessary and like you said "your robbing yourself a juicy bite". And there's nothing better than a weekday brisket. More for me most of the time..
Matt, love this. Will be attempting my 1st brisket this weekend, but on my large Egg. Same cooking idea?
You can follow the similar protocol!
@@MeatChurchBBQ Thanks Matt!👍
I haven’t smoked a brisket yet so quick question, why didn’t you spritz? Is it not needed? Or are you going for a nice bark?
Where do you get those gloves? I can't handle a brisket right out of the smoker like that...or are your finger tips just burned numb??
Looking to buy the Ironwood xl. The Timberline is too expensive for me. What do you think about the ironwood xl?
You called this “weekday brisket” and even mentioned that it’s because many of us work all day so this recipe is for us.
Putting it on the smoker at 6pm and wrapping at 7am is great…but how am I supposed to be back three hours later? I’m still at work till 5,
Did I miss something?
@@barbecuse8288 If you crank the temp when on leave for work then you’ll need to monitor the temp remotely via the app. Otherwise keep it low until later in the day or increase to 215°- 225° which would put you in good shape for the end of the work day.
@@MeatChurchBBQ thank you.
For someone who’s never cooked a brisket before. When you rest a brisket for 8 hours does it not go cold? Do you then just heat it up after? Im from the UK so bbq isn’t really a thing here but I want to get into it.
Also can you recommend the best traeger for a beginner? Thanks!
Doing my first brisket for a church event have to leave the house by 9:30 AM. What time should I start?
So Meat Church Pellets are made by Traeger? Do they have Alder wood in them? Reason I don’t like Traeger pellets. I get much better results with pellets that use oak for their base.
I just recently cooked a brisket and had a frustrating experience. I pulled it out at 205 internal temp, bark was beautiful and shiny with moisture and the brisket was moist and jiggly and flexible. I removed the point to make burnt ends and rewrapped the flat in the same butcher paper it cooked in and put the flat in an aluminum pan and wrapped the whole pan in a thick blanket and left it rest for about 6 hours (did not cover the pan with foil). When i unwrapped the flat to carve and eat, there was no juice and the bark was hard and dry to the point that i needed a serrated knife to cut it. I know that one mistake i made was not letting the flat rest at room temp first to stop the cook process, so it likely kept cooking during the rest process. From what ive read though, that usually causes the meat to become mushy but this brisket was as dry as the sahara desert and very crumbly. Aside from allowing the flat to rest at room temp before wrapping it in the blanket, what could i have done wrong that created this war crime of a brisket? Any and all advice/insight is greatly appreciated!
@MeatChurchBBQ What kind of pellets did you use?
Hey Matt I’ve been shopping your web site. I looked at your brines and got to wondering. How about a brine for beef jerky? Not sure it’s feasible or even possible. Just asking.
Matt I love your pellet grill cook method. I used your method on my last brisket and it was definitely my best one yet. The family loved it. I was in your store in December getting some Christmas gifts for my brother and a little something for myself. I want that hat you are wearing. I checked in December and your didn't have my size. I hope you get some more of those in the shop and in some big sizes. Keep up the good work. Love the videos.
Awesome feedback! New Era is not taking new orders right now. :|