Traeger Kitchen Live: Texas Brisket with Matt Pittman of Meat Church BBQ

Byamazingfoodstv


This week, Traeger Kitchen Live is headed down to the great state of Texas to cook with Matt Pittman of Meat Church BBQ. A master of true Texas BBQ, Matt will be giving you an A-to-Z breakdown of cooking Texas-style BBQ brisket. He’ll also be giving you some tips on the finer points of wood-fired cooking, offering substitution suggestions, and answering your questions as he goes – so come hungry to learn more about BBQing like a pro.
For more recipes, see our recipe page here:

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34 Comments

  5. I just started watching his videos….and I like them….but he seems to NEVER respond to his veiwers…..I even went out and bought a cpl of the rubs……if he doesn't start responding to at least some of his viewers….I may have to move on….videos can be the best….but if they ignore their viewers its a reason.

  10. So, there is one (at least) more setting that can be appreciated. All timing and preps fit your schedule built into the app. Let's say, I want my brisket done tomorrow by 4 PM, then I set the start time (for ex) 8PM today, and the app would calculate the exact timing, including the wrapping and resting. That way you enter all details (weight, size, etc) into the application and insert the probe and it will make the final product ready exactly when you need it (of course with a few manual operations – placing, wrapping. removing the meat itself…)
    (Hey, it's 01/2023 now, so don't hummer me if you find this setting in 2024).

  21. Matt, do you know if a cold slab of ribs or a warmer slab is easier to peel the membrane off ? I've had a few where it was impossible to pull off in 1 peice. I'm thinking old slab of ribs .

  24. If I buy a brisket online, how long should I wait for it to defrost (arrives on dry ice) and then cook? What's the longest you could go before cooking? I expect my brisket to arrive on Tuesday but want to cook it on Saturday. Not sure if this is too long.

  26. My first brisket on my new Traeger Timberline 850 followed this recipe exactly except used dry rub from a local maker. It was exceptional. THANKS!
    14lb Brisket, 225deg with Lumberjack oak, supersmoke on, until 165 internal (almost 9 hours, cold & rainy outside), wrapped in pink paper and back in for another 9 hours to 204 internal. Rested, still wrapped for 90 minutes. Yum!

  27. I’ve been looking for some guidance about burn rates for various meats-in my case, brisket-this weekend. I bought an 18# bag of brisket blend-what I want to know is, how long will a full hopper last at 225* F. My recipe calls for 6 hours (temp 175) and then 3-4 hours (203-205) then rest for 30 mins minimum. Can I do all that on 1 full hopper? Thanks.

  29. Mannn! your vids are really, really enjoyable! Super informative, lots of tips and secrets and procedures, but with the feel of talking to your well informed best-bud at the backyard patio table! I'm watching this almost 2 years exactly from when your vid premiered. I hope you haircuts have gone well since then……..WEST COAST! I heard that! lol…take care Bro! I'll be watching and cooking!

  31. When ppl see season they say the same thing, “Why so liberal on seasoning” or “whoa! That looks like a lot seasoning” lol. Ppl just don’t understand that you need to be liberal with seasoning large meats. Ofc, end result no on complains cause they be stuffing their faces with my food hahha

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