Perfecting Texas Style Brisket – a complete guide
End to end instructions for how to smoke a Texas style brisket!
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 1,000 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.
Recipe:
Meat Church BBQ Supplies: www.meatchurch.com
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!
#MeatChurch #Brisket #DallasCowboys
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No Glove Gang!!!
I wonder if the old west cattle trails from TX to KC is why there's so much great BBQ in those places.
June and July have been some months for me Matt. First my God sons Grad party was a success✅ My son’s 18th bday was this Friday, he asked me to cook for a family only get together Saturday. All went well, Brisket was great again. This is my 4th one now, a young man that had showed up early for the after party/game night where more kids showed up, ask where the brisket came from. I told him I made it, his response was “well damn that’s better than the bbq place I work at” (not gonna mention the name since it is a place in DFW.) I saw my son today since we went to see Superman, he said “ Dad my friends really loved your food, it’s pretty much all gone.” Now again, all Thanks goes to you! The way my Dad cooks a brisket and the way I do it are COMPLETELY AND DRASTICALLY different, I don’t and won’t follow his way. I’ve learned a lot watching you do your thing on here. I follow your Gospel and I appreciate it as well. Thank you for helping us all elevate our cooks.
Started smoking 3 years ago and you've taught 90% of what i know. Always watched your videos and a few other and took pieces for each video smoked.
This was very interesting to watch!
Thank you for all you do to help us cook better. Fantastic videos. You are THE MAN!
Michael Bay must be so jealous of that thumbnail. That is some great product placement. I was curious about the phone number and search for it and found it with superior propane even before watching the video. Salute gentlemen.
Brisket!
Where can I purchase a spray bottle like yours?
Good Gawd no wonder brisket is expensive. Ok season your brisket, refirgerate over night, start off around 200 for a couple hours, then increase temp, move them around, then spritz them, then wrap them, the back in the smoker, then feel and temp them, then rest them, then back in, then look at them, then feel the flat, temp the flat, then back in, then….Holy Shit when the fck do you actually ger to eat!!!
I cooked a brisket overnight and just pulled it off the pit, and felt a little sad because I don’t have a warmer. But I recently got a new oven, and just noticed it has a “keep warm” setting. It goes to 145 degrees. Super pumped to see how this brisket is gonna be later this evening 😬
20:37 the pit masters reward
Another nice video keep this content coming.
This video is awesome except you are cooking for the Dallas Cowboys. Go Commanders.
All the success drives me mad. $60k smoker, hundreds of dollars worth of merch, cooking for the NFL… puts us plebes who can barely afford a single brisket every now and then way out of our league.
Enjoyed the video but did have to mention the Cowboys?
Do you got a special way to cook shish kebabs
Awesome job and informative as heck!!
Thanks for your Brisket knowledge. My Brisket quality has gone thru the roof after I started to follow the Meat church videos. I also appreciated your recent video on how to trim a brisket properly! Thanks for the tips and sharing your expertise!
Made a big difference to my 4th of July brisket!
Matt, as always GREAT VIDEO. Walmart has a Cuisinart 30" Electric Smoker; it has a 1500-Watt adjustable burner with a temperature range of 100F to 400F. as of today $219.99. When purchasing any meat, the prime or choice cut you purchase today may not be the quality prime or choice you purchase tomorrow.
Matt – Just sitting and watching your video with my USA Team Meat Church BBQ 25 T-shirt on. THANK YOU for the time you put into that video! I need to do the next step of the overnight rest at 145 degrees for my next tailgate. Continued success.
Can you do a video on making lemon pepper wings on the pellet grill ?
I’ve never been able to cook a brisket I was proud with, UNTIL……..
I tried one of your recipes on YouTube; https://youtu.be/klmG0DQgEJs. Dayum! Spot-On! Very proud how it turned out on the Recteq. I feel like a true Texan again! Thanks!
Hi Matt, i enjoyed this video so much! Back when i started you aways replied to my questions and it was such a huge help. I missed something in this video when you were unwrapping to serve. First shot showed you as you unwrapped the plastic wrap and then on the board unwrapping paper. What did i miss? Also, do you have a recommendation for a small warmer? Thanks so much for all you do?
I like this video, thank you, like like like
Got me some Holy Cow BBQ Rub off Amazon down here in Australia, a cheap but much loved offset smoker in the yard, looking closely at this example to learn how. Cant wait to slice !!!
Meat church gospel rub is my seasoning for pretty much everything from ribs, pork butt, to brisket. It works for pork loin and even potatoes and peaches. Solid
Damn… I'm going to be so disappointed when my first one doesn't turn out like this… Hahahahahaha…. Thanks, Matt!
I love your channel but, I Canada We dont use American Products here Just Canadian
Excellent videos. I enjoy your instructional and personal insight to BBQ. From the seasoning and trimming to the cook and helpful tips. Very helpful and always room for improving my attempts to smoke meats.