Brisket on my Mill Scale offset trailer smoker
Texas style 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….
In this recipe and video we smoke brisket on my Mill Scale 529 gallon offset smoker. However, this recipe can be replicated on a pellet smoker, kamado, kettle or any sort of cooker than you have with an indirect cooking as well.
Why is the smoker named Geraldene? The first people I cooked for on this smoker were Miranda Lambert, Jon Randell & Jack Ingram. Together they wrote the song Geraldene. These lyrics from the song are bolted on the smoker “You’re trailer park pretty, but you’re never gonna be Jolene.”
Recipe:
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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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Thanks mate looking forward to trying this! A taste of Texas in Queensland
That’s funny. The Meat Church names his smoker…
Love me some BBQ porn!
I like mustard on my biscuits mmmhmm 🙂
Matt….I get your a bbq guy and literally my favorite channel…curious if you've ever considered using a wood fired oven for a some bbq ?!
Sorry if this question was already asked but is it ok to pull the brisket, or any meat for that matter, out of the fridge and go straight to the smoker or does the meat need to "rest" a bit before cooking?
Thanks for the great videos!
Again with the mustard. Does your meat need that crutch to make it great?
How will y'all remove all the old original furniture? Multiple snowmobile trips or wait until summer by ship?
You teach bbq classes, but didn’t mention how the fat that was untrimmed on the brisket during your taste test was not fully rendered…the fat was white. Also, were you not confident that the slice would hold up under its own weight? The brisket was probably overcooked too. SMH. Beautiful smoker though.
Great videos as always. Could you please consider shipping your rubs and stuff overseas? I live in Greece and unfortunately I am not able to purchase anything from your website.
Once you wrap it, does it matter what side is up going back on the grill?
Will you be doing anymore videos while cooking on Geraldine ( ribs , chicken , briskets )??
Hey Matt – When resting the meat, do you usually keep a wireless thermometer in the flat as it rests to keep an eye on the temperature, or is it best practice to just temp it with a thermopen every hour? Super helpful video for me as I get into Smoking.
Hi Matt, have you ever used the "W" sauce for a binder? It's my new go to. I know you say do or use whatever we want. So I did just that. Anyway, good stuff. Keep on smokin!😊
Would 150 be too high to let it set at my pellet grills lowest temp is 150
Where can I get that spray bottle
This shit is gonna be good lmfao love it man kept it up!
I love TX
Nice pot roast texture. Do you have any more excuses, a poor craftsman blames his tools
season meat side fully then flip. No need to flip twice
Why do BBQ guys play with the meat like that…cracks me up!!! Good video.
Everyone thinks this is great smoker yet how much heat can the r8bber take before those tires and even brake system on trailer is compromised… let's see what happens when an accident is cause and someone sues the builders. You really think they won't sue in Texas. Everything is bigger In texas including law suits
God I miss Texas!
Love it your a bad ass bbq griller
Perfect day
For people who dont get free or heavily discounted meats in exchange for endorsements, no need to do the "mohawk thing". Get all you can out of that $80 slab.
"More bark than a doberman." Hilarious! That brisket (and video) rocks!
Need a good knife recommendation for brisket trimming. What were you using here?
Can you tell how many quarts size your sous vide tank is? Want to make sure i get one big enough to hold a brisket.
You mentioned resting to 140° why not use a fan on a hot day for wind chill? Also sautéed onions are an almost must on pulled meat, in my book.
This dude says "Texas" a lot. But I feel like there's a 10/10 chance he voted for Biden before and will again in 2024.
Thoughts on paper, then foil? Value or theater?
Matt, thank you so much for all the work you do and educating us in the process! Until this video, my briskets were only average. I tended to let it rest for an hour and they never came out as tender as they could have. The big message that stuck with me in this video is that the rest is as important as the rise in temperature. I cooked a brisket yesterday using your rubs and when it hit 175, I wrapped in foil because I felt I may run way past dinner time. It reached 203 and I let it rest in the foil next to the smoker in the shade for 4 hours. It was THE BEST brisket I've ever made and everyone in the house totally agreed. Thanks again!!
Contrary to popular belief – Brisket DOES NOT carry over like a steak does. As soon as you take it off the smoker, it won't go up in temp. I've tested this with hundredsssss of Briskets over the years and not one of them has gone up even 1 degree after removing it from the smoker! Keep crushing the videos!!!
YUM YUM!
Love the holy cow rub! Got compliments on a brisket but not just the meat but the outer rub! South western Ontario doing texas bbq, offset cooker!
I don’t believe that people can keep the offset smokers a steady temp, I can’t do it to save my life. But I always keep temps between 215 – 300 . 😮I don’t have a set temp, my food always comes out good
Great video!
What an incredible video, Matt, I've done a small brisket on my electric smoker which turned out OK, but this gives me confidence for my next one. Do you ever find that when you're doing a long cook like this, that it becomes more about the experience of the cook and less about the eating? Massive fist bumps from Canada, have an excellent summer, brother 🙂
Just FYI its Pronounced Pay cuss not Pee cous
A lot of great tips! Ive been cooking my briskets overnight for quite a few years now, starting about 9 at night and finishing around 10 the next morning, resting in a cooler till dinner. It works perfectly and im not stressed about it not being ready for dinner. On time, everytime!
The trimming part of this video has changed my life. I will forever now trim this aggressively and add that to my chili. Can't wait to see the results!