Texas Style Brisket

Byamazingfoodstv


Brisket
This is the recipe you come to Meat Church seeking. Texas 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….

There are a lot of ways to smoke briskets. In fact you have probably seen my 275 method which I typically use for a standard sized brisket that I need to get cooked in under 10 hours. However, this recipe is a very traditional Texas style and recipe that is going to take more hours to smoke and will yield and even better brisket. This process can be replicated as a pellet smoker or kamado style grill (indirect) brisket as well.

Meat Church Brisket Recipe:
Meat Church BBQ Supplies: www.meatchurch.com
Mill Scale 94 Gallon Offset Smoker:
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 #TexasBrisket

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35 Comments

  1. Thanks for the videos. I am doing a wedding in one month for my neice God daughter. I took down 12 teams by myslelf in 5 categories with 1st in ribs and 1st overall. Is it normal to be angry that store bought pulled pork, possibly a grocery store, is half the main course for 50? Lets pay $15 lbs instead of $1.99 for pulled pork. It is hard being the only champion in a family. Really wanted to make your Tex Mex pulled pork. Thank you for awesome videos. Your queso crushed it one year at a competition even though the nachos didn't place.

  5. My son and I moved down from oregon to South Texas 8 months ago and smoked my first brisket about 2 months after arriving… I was nervous with a hunk of meat that size! Turned out pretty good but, the 2nd one, a month later, turned out perfectly fantastic!!
    I've smoked 7 or 8 since we've been down here and I mostly enjoy the process, my broken body complains a bit but, that's what the Lonestar Beer is for? 🍺🤠🇺🇲

  28. question for you, when you check the temp for 165 to 170, do you check the Point or the flat. Since the point is always thicker, when it hits 165-170 the flat is always much hotter. So, question is, which do you check before you wrap it?

  29. Hi Matt … Is it ok to use a pre-frozen brisket to smoke? They aren't always available near me so it wouldn't hurt if stocking up was an option. Great show … I'm learning lots up here in the Great White North. Cheers!

  32. I smoked my first Brisket a couple of weekend ago using your video as a guide and I used your Holy Cow Rub! It was phenomenal and everyone loved it, even my wife who doesn't like spicy food! Keep up the great videos and rubs! I bought an Ocho of rubs from you last week! Can't wait to try again!!

  33. Matt your videos are like the Library of Alexandria or bbq information. Thanks for helping me step up my bbq game. Would love to see more millscale content…and how you run it.

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