How to trim a brisket like a Texas Pitmaster
In this video, Nolan Belcher of B4 Barbeque, show you a how Texas BBQ joints trim briskets. B4 is a Texas Monthly Top 50 BBQ joint, so you are learning from one of the best.
Be sure to watch our related videos on how to create beef tallow with your trimmed fat and also how to make sausage or smashburgers with the beef trimmings, so you are not wasting anything.
Tallow:
Holy Voodoo Sausage:
Smashburger:
Smashburger on a griddle:
Smashburger taco:
Crackburger:
Meat Church BBQ Supplies: www.meatchurch.com
B4:
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer:
Montana Knife Co –
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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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Hell yeah! Mabank, TX!!!!! I live right next to that place in mabank meadows
Couldn’t see a lot of the trim, angles tough, but there were some good tips. Thx!
Matt and Nolan nice trim thank you for showing us.
Hope you and yours are safe in all the floods.
Was just cruising through your video's. I love them and your seasonings. I'm surprised to see you don't have a green chili stew video or recipe on your blog. Would love to get your take on it.
Matt I’m struggling to get a real hickory flavor out of my Tragger pellet grill. My cooks have gone good but lack a good hickory flavor they have been bland. I’m getting a good smoke ring with no flavor do you recommend a good hickory pellet. Thanks
Awesome job with the trim! So here's a general question. Do you (Meat Church) ever use a "water bath" when you smoke–whether brisket, ribs, chicken, etc.? I have a vertical, electric smoker and it comes with the water "basin" at the bottom; which also serves as a drippings catcher. I usually add water, apple juice, or some other liquid, which creates steam–especially with a higher-temp cook. Should I focus more on a dry cook and skip the extra moisture in my smoker?
Just ordered Holy Cow and Holy Gospel on Amazon… keen to try it over here in Australia.
Great walk through and tip/tricks. Thanks for sharing this.
I live in a tiny town in northwest Iowa. My wife got me a smoker for Father's day. I have been watching lots of videos for smoking tips. I went into our local meat locker this morning to get some St. Louis ribs, and what do I see on display by the counter? A WHOLE DISPLAY OF MEAT CHURCH SEASONINGS! I bought the Blanco, Honey Hog, Gospel, Garlic Herb and Holy Cow! I can't wait to try them all!
That was a beautiful brisket specimen, which certainly helps. My Costco brisket choices have just sucked lately!
Awesome as usual
I cooked in the local comp here for 15 years. BBQ people are the real deal. Honestly I think I enjoyed spending time with the people than I did the cooking…and I love the cooking.
Matt…any tips on sharpening your slicer? They don't seem to really be all that sharp. At least mine don't. I use a Work Sharp sharpener on all my other knives and they're razor sharp. Slicer is too long to use on it.
Thank you, Reverend Matt!
I don’t see that Hecho En Tejas shirt in your store. Is that coming out soon or no longer available?
Thank you for all of your videos. I've been following you since I bought my pit boss smoker, and I've cooked a lot of different things and every time it came out perfect Thank you again killen Alabama.
doing my 3rd brisket today – just a point (cattle farm near me only sells them separately). Each time I do a brisket I try to watch a handful of different trimming videos. Really liked this one – great "reasoning" and the little scalp makes me feel much better. No one is perfect – here's one of the top 50 ranked BBQ chefs in texas making the same "oops" many of us likely beat ourselves up over.
Saw another vid where a test was done to see how an untrimmed brisket would turn out (just rinse it out of the packaging, season it and throw it on the smoker). Have you tried this as well? If so, what were your results/impressions?
Nolan’s awesome. B4 is the unofficial sponsor of the company I work for in Mabank lol.
Doing my first Brisket this weekend with the help of MC. 🤘
Great video! I'm surprised you don't have a top down camera view 🙂 super easy to install a Varipole Support System and the come right down once you are done
I didn’t smoke anything until I started watching your videos…but I have no desire to start a bbq joint lol
Great job on the video! Thanks for the trimming video Matt & Nolan. Congratulations B4 Barbecue on Top-50 in TEXAS Monthly! – your neighbor fr Cedar Creek Lake – Malakoff. @MeatChurch @B4 Barbecue
Great job on the video! Thanks for the trimming video Matt & Nolan. Congratulations B4 Barbecue on Top-50 in TEXAS Monthly! – your neighbor fr Cedar Creek Lake – Malakoff.
No trim brisket is great. I do trim but VERY little. I do think some trim too much. And I'm taking about a backyard smoke. I get the grave trim in a restaurant and especially a competition.
Great video Matt! Muchly appreciate the teaching videos.
Thanks for sharing!!!
Fat side up or down on a standard flow offset?
My man your videos are Gold
I've never had a bad comment cooking for anyone after watching a video. Send it keep em coming
Awesome! I drive thru Mabank to get to Gun Barrel City for local band practice on weekends. Gonna go to your restaurant ..thanks for posting! 🍺🎸🤘
I cook my brisket with the fat side down on my masterbuilt
Just cooked my third brisket, I did the cold trim, a light dusting of Killer Hogs TX Brisket Rub and then some Holy Cow on top of it. I did the "Weekday" method on a Treager with pecan shell pellets. My wife said it was the best I have ever done. Thanks Matt.
Thank you both. I'm still learning from y'all
I am really enjoying the guest on your channel and have been learning that little extra from them. I'm going to do a brisket for the 4th and will definitely use these tips to help me be a success. Thank you, gentlemen
Hadn't thought about using my slicer to trim with. Definitely will give that a try next trim. Thanks!
Awesome video!! Thank you for the great information. Also absolutely love Meat Church seasonings. Use them all the time!!
Great content as always
I went to B4 BBq in March and it was a delight!
Can you invite the owners of GW’s (Top 5 in Texas Monthly) and see how they do Deep South Texas BBQ?
Know who loves trimming briskets chuds bbq let’s see that colab.
Why has food gotten so freaking pretentious? It's food.. FFS.
Thx guys, learning so much from yall! I think I trimmed my brisket too heavy last time and dried the flat out somewha on my Weber smokey mountain t. I don't think I adhered to the 1/4" fat rule of thumb.( that and I started w a choice grade) What was the fold test he alluded to when it comes to selecting a brisket?
I like this guy
Anyone else expecting Matt to lose a finger reaching in to point things out?
Nice Video. Thanks. I Did think that I would even cook a Brisket. 😢 Too Much Money. And too long of a cook.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
People used to give me the look 🤔 me back in 2020 when I trimmed my brisket with a slicer. Now YouTube has caught on
Been a long time subscriber and can’t wait to be financially set to purchase a small smoker so I can make more of these recipes. I’ve said this a thousand times, but , my favorite channel.
Trimming a brisket isn't a problem. Finding a decent one with a flat that's not too thin is the problem.