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:
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!
#MeatChurchBBQ #Brisket #TraegerIronwoodXL
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You earned a subscriber just because you have a Texas “flag” on your wall
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!!!
Real Texans don't use pellet grills
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.
This was a great vid. Thx.
Anybody know what knife he’s using to slice the brisket?
I swear I have seen one of your videos where you poured tallow over the paper .
Followed this video (including first time using the Holy Cowe seasoning) on my Ironwood 885 this weekend. I can share without question it was the best brisket I have ever done in my life. The seasoning was great, but just going low and slow overnight, finishing in the AM, resting in the afternoon, and serving at 140 made for the juiciest brisket I've done. REALLY appreciate the details in this video, worked out fantastic!
Love the video. The amount of information you share for us backyard smokers is awesome. Thanks for sharing your tips and tricks. Love my traeger.
I got a trager timberline 850, do the new models smoke better?
Or is it more for the convenience like cleaning etc?
Matt, quick question. Once you pull the brisket off at about 203, leave it out for 30 minutes to stop the carryover cook, how long can you leave it in a cooler wrapped before slicing? I know the target temp for slicing is 140. My concern is the meat temp being held in a Yeti cooler might be too high even resting for 2-4 hours. Any thoughts?
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.
@MeatChurchBBQ Matt, is the 140 in the point or flat after resting?
I'd like to see this done for real without touching it working a 9-5 and figure out how to do that. Seems like the keep warm feature is the only way?
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.
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!
Does the pellet grill need a water pan?
I just upgraded to the Ironwood XL from the Pro 34 waiting for delivery can't wait to give the Weekday Brisket a try, Great Video Thanks
This sold me on the Ironwood. Great video, thanks for making my decision easy. Cheers!
gayyyyyyy
I want that hat!
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.
What type of spritzer is that?
Ditch the pairings.
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
Soooo… When are we getting a flexfit Meato Bandito hat??? Patiently waiting on that one!
They seem gay
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..
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 💪🏻.
Love the videos…thanks for sharing your knowledge with us. It seems to me that the longer you would want to let the brisket rest you would use a lower temp. How long would you be able to let the meat rest…say at 140…before it dries out….I'm assuming at some point it would dry out. Thanks again
Gotta look into this pellet grill. Great video
Matt , what’s your cooking opinion cooking on the ironwood xl vs the timberline xl? Tia!
So I have given up brisket on my pellet grill,No success. This has me ready to try again. Thanks Matt!!!
Always learning and having fun is the way BBQ should be
Matt, dump that traeger. You're so Texas proud which is great. There's a company making smokers in your state called Lonestar. I'm in NY, a non BBQ state compared to TX and kc, and we are putting out killer smoked foods on these grills. Dump that overpriced made for public traeger, you'll never speak traeger again after testing out a Lonestar!!
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!
smoking a 17# corned beef brisket right now in my big ole hickory. super excited! thank you for your trimming tutorial which was a different video but I learned how to trim finally! (I'm not that adept at bbq my experience is smoking bacon for work).
Learned that my knives suck, worked up a sweat trimming that thing, a sharp knife would have saved me so much time lol. Def buying a boning knife before the next one. I cannot wait, put it on 7:30pm @225 going to check in at 7am then wrap it and let it go till prob noon ish and see where we're at.
Curious if you season corned beef the same as a normal brisket? in the past with my poor smokes I found the corned beef to be already salty from the brine so this time I just seasoned with powdered horseradish only. Actually is corned beef ever a competition meat?
anyway thank you so much love your channel consider me new member of the congregation 🥩🍖🙌
Fabulous video and cook!
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!
Can you add a link to thermometer? Thank u. I love ur videos!
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.
Matt, you have 100% changed my BBQ game. I have a question regarding holding Brisket, could you use a sous vide to hold it at 140 similar to a warming oven? I know you showed sous vide in reheating a brisket, but how would it work to hold a brisket for the next day? Just a curiosity since that is a gadget more and more people are getting.
Awesome thanks Matt. When you talk about how to rest an Temps. I bought a electric smoker just for resting my meats. Enexpensive and you can dial Temps down to 140 an walk off. Last brisket let rest for 14 hours and pulled out an 140 was temp.
Turkey roaster can go 140
This vs high quality offset?? I’m about to pull the trigger on a Workhorse