Pellet Grill Brisket
There are a lot of ways to smoke a brisket. This recipe shows you a way to get a super juicy brisket with an amazing bark when using a pellet grill. In this recipe we are going to smoke a traditional Texas BBQ joint fat side up brisket on the 2nd shelf of our Traeger Timberline XL. You can use any pellet smoker you desire. We are going to go with a low and slow smoke to help us obtain a beautiful bark then slowly increase the temperature to render out the fat and get to the final desired tenderness.
Recipe:
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer:
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Welcome to the official Meat Church BBQ YouTube 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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Mr. Pittman,
Just wanted to say thanks for making this video. This last weekend I made a 14 lbs wagyu brisket using exactly this recipe on my traeger for a party and it was absolutely a smash hit! It came out absolutely perfect! My attendance to future parties is now conditional that I must bring brisket. Haha thanks again, great video and I look forward to more.
Going to do an 18# prime brisket on the Traeger 850 for Easter!!! Stay tuned!!!
Genius only means hard-working all one's life.
Dude, how do you get that Lite beer sponsorship?
Thank you for the tutorial. Would this overnight brisket technique work with pork shoulder/butt?
I used to work for traeger and man everyone in the company loved your cooking
Great cook, wish I was your neighbor 😂❤
Matt, buddy, I believed and trusted everything you said up until I saw that Miller lite. Lol
I wished I had seen this video FIRST, before I cooked my first brisket. Would have saved me a ton of angst and frustration. Brisket #2 will be following this method. Period. Thanks for making this video, it's not "fussy" (as my Grammy used to say) like the other videos out there. This one saved in a folder I just created, named "GOSPEL" 🙂
Cheers!
@18:12 – My friends jumping on grenades for me in the club
What are the dimensions for the cutting block in this video??
Where did you get the cutting board made?
Trying this out for my first time. Thank you for the Great video. If I let it rest for up to 3 hours, won't the meat be cold by the time we go to eat it?
What smoker you using….. where to buy?
I'm smoking a brisket next week for the first time. I have a Traeger pellet smoker and fairly new to cooking. There are soooo many videos and different cooking methods that I don't know which one to try first. Hopefully this video helps. I do have all your spices. They are incredible!! 🙌
Started using your Spices and recipes as I am very, very new to smoking meats. Thanks for the vids ☺
200° for 12 hrs is the very definition of "Low n Slow" Yes sir! Looks perfect!
Anyone know where this brisket was cooked? I believe he said Texas 😂😂
Pellet grill idea came from wives tired of they're husbands excuse
I have to watch the grill I can't do that while we're drinking our beer talking to friends ha
Just cooked a brisket this way this weekend. Put it on at 7 pm Saturday and ate it at 2pm Sunday. I’ve made 2 before on my pellet grill, and none were as good as this 3rd one! Preciate the help!
Mostly OK…..but when you make reference to any “Texas Monthly BBQ Guide” as any kind of standard for brisket…you should be ashamed. There are no words.
Awesome video. I've had a big 'ol stick-burner and now have access to a nice Traeger. I'll have to check it out. Your beer game tho… c'mon man. Get some Texas brew about ye…
With all the meat trims can you make burnt ends? Doing my first brisket next week
No trimming!
Do you render the fat all night or the next morning?
can we cook this in normal micro oven ?
yessir ppl sleeping on the W sauce
Hey a23h34le stop using the phrase, skinning the cat. Some of us like cats, Jesus, like cats you are a horrible person.
If you want really good smoked meat do mess with that Texas B's. Drive 260 miles north of Dallas to Oklahoma City. Then head east 100 miles to Tulsa. That's where the good smoked meat is.
The tallow goes through the paper?
my pellet grill doesnt have a supersmoke setting… is 180 degrees basically the same
Do you have to put water in the pan to keep it from going dry overnight?????
😋😋😋
Going to give this a try I have had a lot of Texas brisket hopefully I can bring it home here in Colorado how do I go about getting some of your rubs and that cutting board Is to die for enjoyed watching your video this is the first one
Another killer brisket recipe from you, Matt! I've now done a few of your recipes flawlessly. I've seen other videos where they trim the deckle fat between the flat and the point really deep into the brisket, almost to the point of separating the two, then just flap them together for the cook. I'm just curious why you don't bother doing that?