Brisket (and trim) with Whiskey Bent BBQ
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- Опубликовано: 11 июл 2023
- My buddy Chad Ward, owner of Whiskey Bent BBQ & Director BBQ Marketing at Traeger, joins me in my outdoor kitchen for Part 3 of a 3 part series. In this video we are smoking Brisket!
Recipe: www.meatchurch.com/blogs/reci...
Part 1 of 3 Pork Butt: • Pork Butt with Whiskey...
Part 2 of 3 Beef Ribs: • Beef Ribs with Whiskey...
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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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Hey matt you should consider doing a video where u use the trimming of the brisket in other stuff. show how u use it in burgers,sausages, etc. just the different methods of using it.
For real!
I'm gonna need some commission for all the people I've gotten hooked on Meat Church seasoning 😂
Me too! I keep spreading the good news of the meat church
Happiness and enjoyment in their parish is all a good pastor of the church of meat needs!
Gotta be damn good neighbors! LOL!
I’ve learned so much from Matt’s videos. Just cooked my 3rd brisket with holy cow rub and it was 🔥
“Don’t rest brisket in foil”
Don’t tell Goldee’s 😂
You sure make it look easy. Im a total newbie. So far all I've done are a few racks of ribs.. and a pork butt. Got the whole lineup of Meat Church rubs. So far everything has come out edible. Better than edible, really. Its come out good.
I will probably do one more long cook before I attempt Brisket. This one you showcased here looked absolutely amazing.
By the way I made some Burgers on a charcoal grill at one of the Lake beaches up here in MN a couple weeks ago. Seasoned with Holy Cow. Best Burgers ive ever made. I just love how good and reliable those rubs are.
My daughter and her husband were in Ft. Hood Texas while he was serving and we spent a day in Austin and went to a bbq place to eat, it was that day when I truly fell in love with the craft of bbq. Love Texas style brisket and that’s how I try to do a brisket when I cook them as well!! Great video Matt!
Matt your a real one. I got so many people on your seasonings, people def made fun of me for always having meat church on in the house but now they’re loving the recipes you guided me on! Also it’s good to see a successful dude just keeping it real and always kind and grateful to guests on your channel! Keep it up man!
You’re channel finally convinced me to buy a smoker and I couldn’t be happier I’ve already made 2 of your recipes and they were both killer
Good video guys, thank you!
I'm not quite ready for the brisket cook but I'll get there. ...
I'd love to watch this video again, but with Whiskey Bent doing it all
Made my first brisket couple months ago with my new pellet grill for about 10 people. Everyone was shocked at how good it was. All I did was use your methods and seasoning. As you always say, it's easy if you follow few of the key steps.
I’m doing a bbq at the end of the month and I know what im cooking now!
So much great info. I never heard of meat shims. Thank you guys.
Very educational video. I always enjoy the guests. It’s always to see how the BBQ community supports each other.
Best burger you ever had, come up here in Oregon my friend I'll treat you right.
Great looking Brisket Matt . 👍🏽 Enjoyed all the pointers you were giving and also your guest. Looks very delicious. Taste test was awesome.
Always learning to master the brisket. Great tips on the wrapping.
Made my first brisket with meat church tips! Came out great! Thanks matt for all the great content!
This is the main reason I love your channel. You instruct in a conversational voice vs "Do exactly as I'm doing..." type of staccato type advice. I'm also from the South and down here everything is more relaxed. Everyone is different and the measure of a great cook is the ability to adjust the cook on the fly to fit the situation. Thanks again for putting this together.
The best brisket video of all time. Thanks for all the detail.
It's because of videos like this, I can make a pretty good brisket.
Great video Matt! And this is why my briskets have gotten better by Watching your videos.
Thanks for sharing!
Been a While for me, but the King of Spice throws down on this one! Matt opened a Can of Texas on this one!
This is very interesting … I have never seen a brisket trimmed. Thank you for sharing.❤❤❤❤🎉🎉🎉🎉
Oh thats so terrific Matt! I can‘t get enough from Brisket! Thanks, Greetings Bernd 👍
Looks delicious, funny how I found this video. I just put a brisket on using holy cow. Going down for a overnight smoke. Love your seasoning. It’s great I can find them at my local Lowe’s here in NY.
Love the shout out to Lubbock.
Another great video and meal! Happy New Year! I am available to be your hungry man that loves to camp. 😊
Big fan of whiskey bent from here in hometown Lakeland,fl. Also enjoy the continued great content from meat church!
new tip learned, the oxidation of the meat and how to slow it down by putting the meat on the board. best bbq channel in the business!! Thanks Mat and Chad for the mashup.
I so enjoy this dual Brisket view. Matt, I do one twist on your rubs...I do a light outside coating of your new sugar, that's not really too sweet so it CF adds no "sweetness", but packs a great dimension to Holy Cow & Gospel etc. Just wanted to let you know. Great Smokes a Mighty! 🥩🦞🦐🦀🍻
Why do I feel dejavu (re)watching this?! It's literally only hours old(apparently) yet I watched it ages ago(like a year) 🤔
Be up there to see you in September. Going to the diesel races in Ennis. Thanks for all you do!!
Good info on the resting part. That's the area I need to improve ! I liked the "small tips" provided in your video as well. Thanks for the video. #Brisket 🔥🔥🔥
Great video gentlemen! I know what my family will be eating this weekend.
Wednesday drops…love ‘em, thanks!
I always learn something or refresh my skills here 👍
Great tips- Wrap super tight at 175.... Slice at 140. Appreciate it!! Holy Cow is THE best rub.
I don’t own a grinder and really have no desire to add another gadget but I do add the trimmings to a pan to render during the cook and give the cooked bits to the dogs, pour the rendered fat over the brisket ahead of wrapping. They’re spoiled obv.
Your videos are great! If you season and trim a brisket the day before you cook it, should you wrap it in plastic wrap or just put it in a covered foil pan and put it in the refrigerator overnight.? Also, if you just cut what people will eat, what to do with large uncut pieces that you leave out, in case people want more.
Great stuff Matt!
Matt, I'm LOVING your videos AND Holy Cow! I would love it if you could do a video about smoking a brisket like you guys just did here, but at higher elevations. There are really no good videos about high altitude BBQ. I've been trying to dial in my brisket on my Traeger using your methods, but it's hard to get it all right with the altitude challenges.
Excellent Video/Info!!!!! YOU KNOW YOUR STUFF!!!!!
Great video Matt thanks bro.
Chad is the man!
Hell yes!
Thanks for the tips! Doing Texas style tonight, Xmas Eve in Maryland!
Mighty fine right there!
Great video my friend I love your seasonings
I love this channel.
Freaking awesome. I follow your channel and use your rubs and I made the most amazing brisket. It was choice grade but dude. Amazing. Over night cook to the color I wanted, 175 was the temp and rested for 12 hours monitoring the temp in the oven to hold between 140-150. I have never been to Texas but find it hard to beat what I made in that 26 hour cook. Took notes so I can repeat it. Pending on the meat I can get that is. Hard to beat a south Dakota beef though!! Keep up the great work.
I like you said supper instead of dinner. That’s when you know you’re country.
Great video as usual. My question is why do you prefer wrapping at 170-175?
Love the channel and your rubs. Just cooked a brisket just like you did here and it was amazing. I just nee a hat black on black like you have. They are not on your web site. Bring it back please.
I'm about out of Holy Cow, which I use when I can't be arsed to grind pepper :D
Time to order more i guess. I am happy that it doesn't clump. The rub I use for wings clumps pretty badly, which is why I tend to avoid pre-packaged rubs.
Another rerun.
glad you said that. thought I was going crazy
@@eddiejimenez3283 I have asked Matt to identify these as reruns.
Cook a brisket with your holy cow rub! Everyone said great things about the brisket! Best brisket I’ve cooked and trimmed but a note that a few said was the burnt ends they like the bark and seasoning!
Love the feedback. Thank you for being here!!!!!
Going to figure out a way to come to your class! Much appreciated. I have only been able to cook/ achieve "roast beef" brisket so far. Which is still good, but not like that one, Matt.
Do y'all ever vacuum seal your brisket fresh? I started doing it since it oxidizes so dang fast and man my reheated products are not as good as fresh but they are dang close using a 140 sous vide for dinner. Just a thought for folks that dont want to eat the brisket in one sitting or have mixed results with the reheat the next day.
I made a brisket that looked like that and people told me it was burnt. They can go sit on a tack, that sucker looks delicious.
18:08 "Consistent temp, not having those peaks and valleys" I wouldn't say that while wearing Traeger shirts. Set at 225*, my Traeger cycles between 210 and 330.
We say aggressive trim, but its the trim that really works. Go until the fat cap is giving in and mush. Don't do time. Then either do fool boat or full wrap. Then towards the end only glaze if you want to. Probably one of the better brisket vids
Knocked it out the park boys!!!!!
It would be cool to see a smoked Texas Kolache!
Lettttt's go!
what size cutting board is that. the board you used to trim the brisket
Love the holy cow on a brisket
I’d love to see you inject a brisket with bourbon or a combo of your bourbon bbq vinegar mix just to see what it does and how it tastes
how about W Sauce for a binder?
Using that Whataburger mustard. Hell yeah 👍. I use that on my mine. Whats up Church from Rio Rico Arizona (originally from RGV). Ps. Is that a whataburger tray as well. Lol
Hey Matt
Have a ever tried a rotisserie if a pellet smoker?
Damn boie ❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥
Hi Matt, I'm a big fan of the meat church. However, I think it's a pity that I can't buy the rubs in Austria. Best regards
Love your videos Matt...I really want to get a Traeger Ironwood 650! I have two weber kettles and a Weber smoker....for long cooks I am just tired of babysitting the smoker! One concern I have is that you cannot smoke on a Traeger over 250 degrees? This brisket looks great with the 2 hrs at 220 with super smoke...is my concern something to be concerned about...? haha.
I need to buy Chad's shorts ASAP
Chad doing his best praying mantis impersonation wanting to hammer that brisket! Can't blame him!
I love Holy Cow!!!
FINALLY....a brisket video from meat church!! :)
"Meat shims" is genius, lol
Do you have a recommendation for an affordable but reliable meat grinder? I'd love to be able to grind my trimmings but don't want to break the bank.
Hey matt i reversed seared a steak ony 1 year old treager and the inside powder coating bubled and flaked off
Has that happened to you ?
What’s the best way to cook fat side up if we don’t have the second shelf
Traeger 780 doesn’t have it
S❤o❤Meone been watching CHUDS channel. No harm no foul
👍👍👍
Do you grind that side gray looking portion or do you trash that portion?
What if you're making a brisket for a small family? Do you only slice out what you want for dinner and then what do you do to preserve the rest for future meals?
when I do one for the wife and myself, I slice what we will eat, and then leave the rest unsliced. the cut end will oxidise, and not look as nice, but will still taste great. Once cooled, I then slice it and into a vacuum bag with a spoonful of tallow for the reheat. I set it up in meal sized bags (so about a pound or so for the two of us), to reheat I use a sous vide stick (cheap on ebay) and take it to about 150 degrees or so. It comes out as good as the day it went in. If you dont have a sous vide stick, you can do it in a water bath stovetop, but you need to babysit the temp a lot more. It usually takes about an hour to an hour and a half to get it to eatin temperatue...
Matt, do you ever mix your pellets …. Hickory/mesquite together?????
This is not a new video... this was part of the 3 part series for Traeger Day
Yup, I came to say the same thing lol
Do you have a link to the knives and orange trays that you use?
Man I did some Porter Road beef ribs two days ago and those suckers took me 14 1/2 hours at 250. I was shocked. Incredible though.
I did some from Porter Road and mine took a while too, my second rack I did them art 275 and took about 8. They’re great with Holy Cow.
@@jonsmallwood1657 Yeah! I tend to cook my beef ribs around 285 now. The result is amazing and it saves time which isn't something I'm used to in BBQ.
You said before that you could use tallow to make flour tortillas?
I love the cook but why you cooking so many briskets do you sell them
Is that Chris Farley???
Holy cow is amazing on burgers!! Fyi
Matt needs to get a collaboration with Bradley from Chud's BBQ.
Matt,
Honey Hog and gospel work good together?
Hey , It’s BBQ.
I have a beef tongue in the freezer from my last steer. Can you do a video on a beef tongue?
Thanks
🤤