Brisket with Truth Barbeque
I’ve been lucky enough to build amazing relationships with some of the top pitmasters in the world. In this Meat the Masters series I have convinced them to share some of their best kept secrets with you guys.
In this episode, my buddy Leonard Botello IV, owner of Truth Barbeque shows you all his secrets to making an amazing brisket. If you are not familiar with Truth Barbecue, they are currently ranked #3 on the coveted Texas Monthly Top 50 BBQ Joints list. This is a huge accomplishment in of itself. However, when you add in the fact that Truth operates two locations (Houston & Brenham), this is an even more amazing accomplishment as it shows they have been able to maintain that craft BBQ quality while operating multiple restaurants.
Leonard doesn’t hold back any secrets in this brisket video video as he shows you exactly how they make brisket at Truth on their 1,000 gallon Mill Scale offset smoker. Next time you are in Houston or Brenham be sure to stop in at one of the most amazing BBQ restaurants in the world. Pro Tip: Don’t sleep on the desserts made my Leonard’s Mom!
Photos from our cook at Truth Barbeque:
Meat Church BBQ Supplies: www.meatchurch.com
Mill Scale Smokers:
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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There is zero reason this channel shouldn't have 1 million subs. Share it up BBQ fans!
do you think this would be a good way to cook human meat?
So I am a rookie @this game , would the same go
If you
Would be smoking on a Pelet smoker???
Matt, a little late on this comment but I bought a Prime brisket from Sam's Club this past weekend. Followed the advice in this video on smoking a brisket. I did the trimming, kept the trim for making homemade links…got the brisket looking smooth and ready for smoke. Rubbed it with salt, pepper and a little Lawry's seasoned salt. Smoked it on 210 overnight for about 14 hours until it hit that dark bark we all want. Internal was about 175ish. Wrapped in butcher paper cranked the heat to 300 until it finished which was around 205 or so. Let it cool to about 150 then wrapped it in cellophane and kept it in the cooler for about 3 hours. When I pulled it out to slice, it was incredible. 100% the most juicy, best bark, most tender brisket Ive ever made. Family went crazy over it for Easter Dinner. We appreciate these types of videos to educate us weekend BBQ guys how to produce great BBQ when we do get a chance to do some barbecuing. It can suck to spend all the money and time to turn out food thats not that great because you dont get a lot of time on the pit….know what I mean. Thanks Matt.
You didn't look nervous tell you started clearing your throat. Chill dude
Good work! Love the vids . . learning loads 🙂
Truth BBQ is on my bucket list!! Thanks Matt & Leonard!
"there's no right or wrong way?"
There is definitely a right and many wrong ways!
And the number of ways there are to skin a cat is absolutely irrelevant to making a brisket!
Luv ever thing u bring
I agree
It's weird cuz i just started watching like award winning BBQs and how they do it and im like. Goddamit if i had just watched i wouldnt have wasted so much money on trial and error. But atleast now i have the feel for it.
A solid team is definitely a huge part of the whole picture for sure!!! Great job everybody!! 💪🇺🇸💯
His seasoning is different, garlic, salt, pepper and onion powder
Tallow is for cheaper prime, choice and definitely select.
Creek Stone brisket with no steroids, no antibiotics or no hormones black Angus top prime is the reason their is no use for tallow in my opinion, just a superior grade of meat but you also pay like 4 times more for raw brisket to cook, Costco $40 prime, creek stone is like $160
Awesome brisket video 👍 ty both. Love how Leonard throwing kudos to his staff. You don't have a great company without great people. Damn learned alot from this cook 🍺🍻😁👍
Love Truth BBQ. Gaitlin's is good too in Houston.
Love this format Matt. Darlington, South Carolina
Matt, have you ever used spray butter as a binder?
So 18" vs 24" butcher paper. Overlap 6" and 18" paper becomes 12" paper. Multiply by 2 and you get 24".
Went to Truth last summer. Still the best brisket I've ever had.
Awesome video tips and tricks 👍👍👍
I work about 1/4 mile away. Between Truth BBQ and Killiens BBQ. The smells and smoke is Great.
Excellent tips…
Thanks for sharing it.
I love me some Meat Church 🍗
Thank you both for the great tips. Central Michigan here and we have such limited quality BBQ here it's sad. Tips from pros like this gives a fighting chance to make decent BBQ in the backyard. If I ever get to Texas again we'll be sure to stop by. Thanks again.
Fat side up or down? Awesome video!
Outstanding….
Equal parts salt/pepper/garlic/onion?
Thanks guy's keeping it real.. awesome
I feel so validated to finally see someone else using Saran Wrap!
Still the most information packed video on brisket ever! Thanks again Matt!
No foil on bottom because of the wood burner. What about a pellet grill (Recteq)? Would you put foil underneath as it has a heat source in bottom?
But he didn’t douse it in tallow, so it can’t be any good!!! Lol 😂 Seriously, enough of the tallow nonsense. A good cut of meat smoked and rested the right way will be plenty moist. No need to add more fat.
Amazing video! Thank you Matt and Leonard!
That brisket came out amazing 🤩
I felt like you guys developed a bromance. Both seemed humble and willing to learn lol
If I’m ever in Houston I will be eating here!
I can confirm that Truth BBQ is top3 BBQ in Texas I worked in Texas and ate BBQ every few days for a year and Truth BBQ has won me over as favorite.
Your food always looks incredible. I sifted through your videos. Do you have a video on smokers of couce, woods, and how to maintain temp etc..? If not would enjoy your take on this.
This video I ran across was meant for me explaining how to cook a brisket that I have been wanting to do but didn’t quite know how. I’ll just say I wanted to see if I could do it but you know this is a very expensive trial and error. But I will say after this video my confidence level is on a 10. But I have a few questions can a brisket be frozen and what is the total cook time on a brisket give or take. Please respond and complete my thoughts of I think I can do it. Awesome video
That weak ass scoop of Mac and cheese is why I don’t eat at bbq spots, and the reason I started smoking at home.
Love this🎉 gotta make my way to Truth.