Texas Style Brisket
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- čas přidán 18. 05. 2021
- Brisket
This is the recipe you come to Meat Church seeking. Texas brisket on an offset smoker. The Texas BBQ cooked the old school way by a Texan. Wood, fire & meat. No shortcuts, no electronics, no gimmicks. Just patience. And maybe a fair amount of cold beer....
There are a lot of ways to smoke briskets. In fact you have probably seen my 275 method which I typically use for a standard sized brisket that I need to get cooked in under 10 hours. However, this recipe is a very traditional Texas style and recipe that is going to take more hours to smoke and will yield and even better brisket. This process can be replicated as a pellet smoker or kamado style grill (indirect) brisket as well.
Meat Church Brisket Recipe: www.meatchurch.com/blogs/reci...
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Mill Scale 94 Gallon Offset Smoker: millscale.co/products/94-gallon
Butcher Block - Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer: bit.ly/MCThermapen
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About Meat Church BBQ:
Welcome to the official Meat Church BBQ CZcams 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!
#MeatChurchBBQ #Brisket #TexasBrisket - Jak na to + styl
'More tender than your mother's love.'
Amen.
Amen is right!
A BBQ guy named Pittman? That's like an ice cream man named Cone.
A Seinfeld reference. I see that you too are a man of sophistication.
Bookman
Or a library cop named “Bookman”
It's just a stage name cmon lol
My name's Pitt Masterson... Let's learn to BBQ
Probably the best 2-rub combo I’ve come across. The Holy Gospel is a little smaller and fills in the gaps the Holy Cow leaves. He ain’t lying when he says this is good.
You made my little girl’s first birthday a hit. I totally followed your steps on this video and another one and it turned out amazing. My brother texted me how delicious it was, he never compliments me. Thank you!
I can never get enough of brisket videos 🤤
Miller Lite to Monster to Miller Lite.... all in one video!! Great job - keep the content coming.
Followed this recipe and...I AIN'T MAD that was delicious!! Proud member of the meat church congregation here!!!
More amazing than the way the product looked, more amazing than the fluid narration (even after an all nighter fueled by light beer and energy drink) is the fact that he did it all in a white shirt. Very impressive.
This guy has taught me so much about smoking meat. The best tip I’ve got so far is in this vid. Pull an all nighter. I’ve got a 1 year old baby. When everyone is in bed I can get my smoke on in peace😁thanks Matt!
First bbq guy I've seen to say out loud what I think everytime I see someone squeeze the juice outta a brisket. All that squeezin' makes me bristle. Obviously if cooked right, that juice will waterfall outta there without being squeezed. Love that you said it out loud.👍🏼
👊🏽
I couldn’t agree more that bugs me to no end
"more tender than your mothers love" - that's a classic line I'll have to remember. Your brisket turned out picture perfect for sure, wish I could get a flapper like that off the flat.
Thank you so much. 🙏🏼
Nothing better than a Wednesday church service.
Amen
Yessir.
@@andrewstevens1316 PP
And, all God's people said...
Hallelujur
Matt went from Miller to Monster back to Miller. Nice!
Gotta be safe when truckin the kids to school! 😏 Lol
Even though there’s like fifty million brisket videos out there I have a feeling this one will get some traction. Beautiful looking product. Hope it gets you millions of views Matt.
Thanks Tyler!
@@MeatChurchBBQ hey Matt I smoking 2 brisket and with the low and slow method for 13 hours but my question is how long can I let them rest before cutting them
@@MeatChurchBBQ what is the best way to rest them
Simply fabulous. Nothing beats Texas brisket done right. Thanks.
I'm from Oklahoma and that is plan and simple true bbq done right. The BEST
I used your method on our Kamado Joe and it was the BEST brisket I’ve ever cooked. And I thought mine were turning out good , before!
Gosh dang excellence right here. Thank you for sharing the good word of BBQ to all of us!
You’re timing is impeccable. Planning to do an overnight brisket this weekend. Thanks for the pointers!
Matt, it never gets old watching you cook. I love the fact that you show us the times ⏲️and tempature of the cook. Keep up the great presentations. Atl. is watching. 🍺👈
Thanks for the videos Matt. Def learning a lot about the meat game from you. I love how you don't stress the little details like giving it less rest time because you're hungry and pouring extra juices on it. Some people(like me) would be stressed out!
Awesome video sir! Always a pleasure to watch these and learn!
i sure am
glad Matt takes time to teach us some stuff!!
When you unwrapped it my heart sank. Love it
Matt, as always another amazing video. I love the completely relaxed attitude to smoking as it just encourages you to get out there and have a go. Thank you
Making this for the family in SC upcoming weekend. All your recipes I tried have been a hit so far. Thanks for sharing the knowledge my friend.
Remarkably lucid after having pulled an all-nighter...you’re an inspiration, Matt!
You are a great communicator and teacher, not to mention that your rubs are really terrific. Thank you.
Love that over night smoking! I do the same thing brother! There's like firing watching and have some cold ones with some Dallas Cowboys football. God bless brother
„More tender than your mother‘s love“ 🤣🇺🇸🤩 hilariously splendid 👍🏼
I love the way you cook no BS straight to the point and simple.
Hallelujah
Outstanding video! Not just the amazing food, but I appreciate that you state there is more than one way to do things. You don’t speak as though your way is the only way and others are wrong. Very humble and cool! Thanks for the video.
I decided to try this combination of seasoning since I liked a couple others you make. I always taste new seasoning so I know what I’m working with. After tasting these I immediately understood why you called it a winning combination! It did not disappoint.
Definition of man: Mr. Pittman. Cooking a brisket over an open flame and drinking beer! Learned something new from the video today cutting the tip side. Thanks!
Oh man. Very timely video. I lived in Fort Worth for 13 years. Now living in north eastern Canada. I’m on a desperate hunt for a brisket (very hard to find here, but not impossible). I had a hankering for brisket for months now. So much so I purchased my first smoker about 6 weeks ago and have been smoking everything I can find. Hopefully my hunt will be successful and will be eating good this long weekend.
I have a chef buddy that does them. you have to do whole sale.
Thanks Matt! As always, a perfect result! I just ordered the "Ocho" which includes both rubs for this brisket. I can't wait to try this recipe! I hope it turns out as good as yours looked. I'm in Tucson AZ, so I'll be smokin it on mesquite since that wonderful post oak is not available. Love all your recipes! Gonna make that chili next!
Brisket looks amazing
This was amazing! You see the effort put into it, which makes it much more satisfying!
Amazing video, that brisket look perfect !!!! Texas proud !!!
That's gotta be the most beautiful outdoor kitchen I've ever seen.
Great instructions. Easy to follow. Thanks Matt!
Thank you!!!
Awesome looking brisket, and that smoker......... real nice!
Cooked a brisket for the first time after getting some pointers for you and it turned out so damn good thanks for the help and you're store is worth the stop.
This is the king of all brisket videos.
That looks amazing
That looks awesome, thanks for the great videos
Followed his recommendations and smoked my best brisket yet! Fam was very happy with the result!
Holy Cow is my go to brisket rub. This recipe takes things to a whole new level. Have to try. Love your videos and products Matt!
Awesome, looks so so good, great job.
Spraying the paper, huge pro tip, thank you
Florida man here, this video makes me miss Texas BBQ something fierce! Cheers 🍻
That is an awesome cook Pitmaster!!! Thanks for the tips... I've never actually wrapped a brisket.
Thank you for your videos and sharing your experience with us. I bought a trager after the first time I saw your ribs video
Very informative…I like the way you present. Getting ready to watch how you trim a brisket.
Matt, I absolutely love your channel. Not sure why it took me so long to come across it. I have a close friend that does competition BBQ here in Iowa. He swore me to secrecy and many of the tips he gave me you are spot on with.
Thank you for the great content buddy. Keep on smokin' and Blue Skies!!
Watching this while on my patio making your BBQ chicken and white sauce from the last video! Good times and great video once again!
Gotta get me a zip up sweatshirt like that! Love your videos. You got me into smoking meat. My family loves it. Can’t wait to do turkey and ham for the fam this coming Christmas
Awesome!
Love your videos Matt. Always enjoyable to watch. I'm going to do a brisket this weekend for my daughter's party. She just got her Masters and her first teaching job! I sure hope it turns out as well as yours looks. I will follow your advice as I cook it and some pork shoulders on my Recteq-700.
The flat on that brisket looks amazing. Almost as thick as the point!
@Meat Church Awesome 😎 all the time :) shout out from South Texas :)
I love this channel. I already ordered your gospel rub and cant wait to use it. I made a pork butt last week that was like butter and perfection thanks to you. I am making ribs next week. My smoker is electric and smaller, however, using these techniques and temperatures, it turns out like the pros. I am making a brisket this Saturday and cant wait.
That cutting board is awesome! Great video, learned allot
Great job Matt👍
Great video !!
Finally, someone cooking a Texas style brisket low and slow like it should be. 210°-225° is a proper way to cook a brisket.
. . . YES! After watching this tutorial as well as the spare ribs and pork ribs, I've subscribed. :-) #TexasProud
Thanks Matt! Getting ready to impress the fab fam tomorrow with a Texas Style Brisket. After watching your tutorial, I like my chances!
Awesome cook, wish I was there to taste it.
Excellent information! Thankyou! It came out perfect
Matt your videos are like the Library of Alexandria or bbq information. Thanks for helping me step up my bbq game. Would love to see more millscale content…and how you run it.
I like that you called everyone out for adding all that extra tallow lol
I saw that, but then he still sprayed the wrap with apple cider vinegar?
It seems like all of the sudden I keeps seeing videos about using tallow. It’s strange and yet maybe it’s just the CZcams algorithms.
@@onlyDPGS He said he sprayed it with a little apple cider vinegar to make the paper more pliable
He may have called everyone out for it, but has he actually tried doing it, or have you tried it, to actually see if it doesn’t help anything
@@2011nickp Actually.
Tuned in from Beeville Texas 🤙
I'm from Kansas City, I definitely will try this Texas style way next time! Good job.
Yer gonna love it, I'd reckon, Brother!
Originally from Excelsior Springs, livin in Lawrence, now... Smoke On!!!
@@mr.bonesbbq3288 Hell yeah!
I live in the KC Metro as well. Matt's method of brisket is the only way I cook brisket. I've followed this method with great success multiple times.
Great job!
I’m a fan of your seasons
Another great video Matt!
Just made my first brisket on my traeger after watching your video. Turned out amazing thanks!!
Thank you for all the videos man
Great video and tips. Rock on!
Man this was an awesome recipe 👌 my brisket came out delicious. thanks man.
That is one bad ass off set🤟🏻Nicely done and thanks for sharing😉
Damn, I wish I could road trip and come cook with you for a day. That would be killer! Awesome brisket.
All I am saying is Amen meat church, you guys are doing it right.
Great video Matt and love the MC rub combo!
Thank you!!
This has become my favorite channel on youtube!!!! Awesome Work!!!!
Thank you!!!
Pro tip get a tub big enough to hold your brisket and put a plastic baggy liner, cut a trash bag up or whatever then season it because you can catch the seasoning that falls and you have no mess. You can even use something recyclable or washable/reusable. It changed my life and saved me a ton of mess!
AWESOME here Matt ! Thank you !
Thanks for these videos!!! Did my first brisket based off your video and came out PERFECT!!!! Thank you!!! Dino Ribs and Tomahawk up next!!!
Ok we got it, you love Texas
Made my first brisket using this rub combo, all I have to say is wow!
My son in Dallas brought your products & channel to my attention, have been watching steadily. Hope to visit your store soon!
That was awesome!!!
Looks amazing😮
Omg this looks amazing 🤩
“That’s a little much, oh well” *proceeds to dump more on*
lol I love it
Thank brother fron theseaside. 🤠
😋 I love some good brisket! I remember Christmas and Thanksgiving at my moms we would have Brisket. She made a Turkey or Ham but a brisket for those of us that didn't want the turkey or ham. I was always the one having brisket. 🙋♀️
God bless Texas & Brisket!
Great videos. I've always been intimidated of brisket. I finally tried it, and it turned out pretty good thanks for your help!
Awesome. Love that feedback!!
Hello from California! I'm doing my transition from My typical Tri-tip and now moving on to brisket. I already feel I have a leg up, thanks for all the great advice
Just got my order of your seasonings and doing a brisket with them rn the smells are amazing