Texas Style Brisket on the Traeger with Matt Pittman of Meat Church BBQ | Traeger Grills
Get Matt’s full recipe here:
Nothing says BBQ month and Traeger Day like brisket. Catch up over BBQ and BS with Traeger’s Chad Ward and Matt Pittman of Meat Church, right in his own backyard in the Lone Star State. They’ll walk you through the steps of cooking a Texas-style brisket on your Traeger—everything from trimmings to seasoning and pro-tips to elevate your brisket game for experts and beginners alike.
Meet Matt & Chad: 0:00
Trimming: 2:57
Seasoning: 11:48
Cooking: 15:27
Wrapping: 19:00
Unwrapping: 25:14
Slicing: 26:58
Tasting & What’s Next: 29:02
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How do ya'll like to do your brisket?
treager guy wrong about foil you can foil brisket in holding cabnet i used to work at rudys bqq they do that . and make great brisket.
Goldees holds in foil
Since i had my Treager, my bbq been excellent. I only use meat church seasoning to.👍
Another great video…very informative. Thanks
Was always taught meat side up smoking and fat side up during wrap
Did super smoke at 200 for 12 hours. Went up to 250 after the rap for another 2 and the brisket is butter. Voodoo and Holy Cow with extra pepper. Mustard binder.
Traeger really jumped on the Matt Pittman bandwagon. I don't own a Traeger, just a $300 pellet grill. I really wonder what the difference is with a Traeger and that super smoke, do you REALLY notice a smoke flavor? I guess you get what you pay for because I've never been able to get ANY smoke flavor out of that $300 pellet grill, even using the low temps to produce more smoke, still nothing.
Great video!
Idea for a future video: basics for meat grinding. I'm getting more and more into cooking bbq and being able do a more aggressive trim AND utilize the trimmings is something I'd like to learn more about. I also really want to be able to make my own sausages someday
Thank you for taking the time and trouble to do what you do. I've learned much from you, and I appreciate it. Thanks again.
Awesome. Another brisket coming up shortly in our house.
Anyone recommend a good grinder?
So many people are cooking on pellet grills these days, and I believe the fat side being down helps protect your meat side from drying out with the heat source generally being underneath the meat.
I've done it so many times both ways, fat side up or down makes no difference
Awesome video. Cooking a brisket is one of my favourite meats to do on my Traeger. Lots of great tips from these Legends. Especially the competition style vs texas style. 👍👏
Not spending $2k on a grill. Or more lol.
Is there a time/temp to when you can’t get more bark on to something like a brisket or pork shoulder???
Matt, thanks for an informative video. You both did great! What do you do if the meat stalls before reaching 170?
Matt I learn every time you do a brisket video. Really appreciate all you do.
I saw a video where they used a sous vide to keep the temp at 140 until they want to eat. They left for 12 hours and still was great.
Oh my God I love my Is pork pork
I keep hearing John Goodman
"More tender than your mother's love. Which is really tender, from what I've heard" just sent me lol. Fantastic cook boys
I'd love to get me a Traeger Ironwood. Problem, my Trager Lil Tex Elite is still working great after ten years! Die Lil Tex, DIE!!!
I love this. You can tell you guys are having fun but also die hard serious at the same time. Good stuff boys. 🍻
Top is bottom and bottom is top…all depends on how you put it on
Bro, “meat shims” might be the coolest thing I’ve ever heard 😂! Trademark that and put it on a T-shirt
What’s the advantage of an aerodynamic trim for a pellet grill? I get it on a stick burner.
I see that you guys are using the latest Traeger grill, what if I have the Ironwood 650, will I be able to achieve the same type of results?
What traeger ironwood did you cook on Matt. Love your videos
Fat side down should be a crime at this point
I bought some brisket the other day and it was moist but they chopped it up and I was so disappointed.
You can't make Texas Brisket on a pellet smoker.
Hey Matt,
Can I have that cutting board after Traeger Day?😊😮
When Matt said when he buys a brisket he's looking for the thickest and most uniform flat
that was great content. I'd love to se a video about how to shop for a brisket.
Great stuff guys,, keep it going 👍
Love my Ironwood XL, best value pellet grill on the market.
I hate fat with a passion. But damn that looks soooo good.
You said dont wrap in foil to hold but Goldees rests in foil
@ 3:01 Matt, I actually saw some rubs at an outdoor camping and hunting store, called Sportsman's Warehouse, as well as, of course, the official Traeger rub, except that the label is actually updated in a new look!
Ya gotta love Chad's britches…..another great one MP!
Such a fun cook with my boy Chad!
holy… shit… that looks amazing…
Thanks for the great ideas and recipes . . just got a Timberline 850 and I've not been very happy with the results. It's just not got that smokey goodness.
My favorite style of brisket to cook! Salt n Pepper only!