I did this! I’m the brisket hero at work! Love it. Thank you!

Used this recipe this weekend and my brisket was 🔥!!

soft brisket warm brisket little ball of herbs happy brisket sleepy brisket pat pat pat

Try grilled brisket tacos. Slice brisket thin and season with lawry's. (Watch for flare up's) chop it up and place on a corn tortilla with some green gallos sauce. (Cilantro, onion, and lime optional)

You are the man. I love all your seasonings on everything I smoke.

Awesome looking brisket, I talk Saturday about cooking a brisket on a pellet smoker. Definitely will give this a try.

Matt I have used your recipe before & YES it is killer! I'm showing off this weekend & have friends over for a surprise birthday for the wife. I am using this recipe again & friends say they can't wait to have my brisket. I'm also using your beer can chix recipe & I can't wait to try that one.

What pellet grill did you use make and model

Looks great 👍 is it better than in the 96 mill scale

❤😊 thanks

AMAZING !!

"Smokey and delicious." 😐

What pellet grill are you using

I’ll never get a bark like that off my Traeger. Tried. Failed. But the brisket tastes fantastic!

@duncanmcrae9549

2 ай бұрын

Heavy black pepper base like twice as much as he did and a low smoky temperature worked for me

@LILJROD90

2 ай бұрын

@@duncanmcrae9549 that’s why I’m going to do next time!

@lovelyhurlin6494

7 күн бұрын

I find an olive oil binder gives a better bark on my Traeger brisket.

What time would you recommend starting the cook overnight for a 6lb brisket?

Hallejulah indeed

That is Killer Brisket! Thanks Matt!

So was this awesome cook a total of 14hr on that brisket

just did this with 80 dollar charcoal grill

Great Brisket

I literally laughed with delight at how easily that pulled apart. Everything is in place, 48 hour dry brine done in a couple hours, starting my first 20+ smoke over night tonight. 😋

Where's the smoke ring?

Bark is kinda weak but thats probably also due to seasoning it kinda light

Oh my

How and how long did it rest?

No smoke ring

@ulf373

Ай бұрын

Are you blind? Of course there is a smoke ring. Stop hating!

@rustyellis3702

Ай бұрын

@@ulf373 no I’m not blind, or whatever hatin means, you look

what should the internal temp be after the two hours of it being wrapped

@zakkeister174

11 күн бұрын

I wish he mentioned this but pros look at texture more then time and temp...195-205 is a normal finishing temp

Seems criminally under seasoned.

Thanks for not squeezing your meat.

@chuckheinch

10 ай бұрын

Agree

What brand of pellets do you use?

Yum.

Top rack then wrap & place on bottom?

These videos never disappoint. On that pit smoking at 200 degrees, does the temperature fluctuate by allot of degrees?

Even though it was pelle grill surprised it did not have more of a smoke ring

Hi.. how much its weight pls?

You don't need to put it in a cooler for 2 hours?

@lovelyhurlin6494

7 күн бұрын

This is a shortened version of the video,YES you need to rest for at least two hours, I do four.

Is there a BBQ channel that does NOT sell their own rub?

@Jyes12345

Жыл бұрын

Yes, people who don't appreciate bbq, or give away recipes because they don't bbq for living, or haven't been bbqing long enough to have a good rub. If you made a rub passionately that everyone liked, you probably wanna market it also.

@bigta1982

11 ай бұрын

A lot of BBQ channels that sell rubs also at one point told you how to make your own.

Fantastic.

That looks awesome. Now I know what to do to get mine to look that good

Every time I bump up the temp on my grill I burn the bottom of the brisket

@Sly697

Жыл бұрын

I always do my brisket on the top rack with a pan of water underneath it

Just did this with some holy voodoo!

I grilled a brisket in my Traeger pro 575 and ran out of pellets about halfway through. I wound up finishing it off in the oven. Any suggestions on how to avoid running out of pellets? And yes, I did fill the hopper before starting the cook.

@kandyfleet

Жыл бұрын

Check halfway through your cook. Fill as needed

@joebr249

10 ай бұрын

I would probably just buy more pellets. Hope this helps.

@newyorkranger169

9 ай бұрын

Check the hopper every 8 hours?

On the pellet grill how do you do a setting at super smoke

@Cabaker87

6 ай бұрын

Mine has a “smoke” setting that will fluctuate between 160-175. The first numerical setting is 180

Pellet grill = dudes that sit to pee 👍

You can't link shorts to full length videos now.

What was it that you poured I over it at the end?

@WintersIII

Жыл бұрын

Beef tallow. During the cook, he renders down the fat from the trim of the brisket.

@vortexca888

11 ай бұрын

There’s a full video where he’s more in depth

What's in the pan. Was that just doe catching the drippings

Ok so I just did a brisket and made tallow so it got me thinking… would beef tallow mayonnaise work?

Looks good man. I just don’t know if I would call that amazing bark.

Really you measure the size of the pepper you using

No wiggle no good

No smoke ring bruh, pellet for the L

@rm5282

Жыл бұрын

That was disrespectful to a prime brisket.

I don't see a smoke ring 😢

Virtually No smoke ring 😢

Why course ground pepper and not fine ground?

@MeatChurchBBQ

10 ай бұрын

Texas BBQ uses 16 mesh, coarse pepper.

“Holy gospel” ??!!! Lmao 💀🗑️

@Adrian-zu6tm

4 ай бұрын

calm down mufasa

@BAMA-1986

4 ай бұрын

@@Adrian-zu6tm “Mufasa “ ?? What 😳

Does look really good but a but 12hrs is to long for me...need that to be more on the rare side

I got the Traeger 780 without super smoke for my birthday. Will it still give it a good smoke flavor?

Meat church sounds like a series on BangBros

So it cooked in a oven? Sorry it isn’t bbq unless your working the fire.

Serious question…do you guys in Texas have a way of measuring 16 mesh? Do you buy it? Do you have a grinder set to that? It sounds like an algebra problem with too many variables. X equals pepper grains ground. Y equals pepper per pound. Input your brisket weight as z. Or something like that.

12 hr super smoke ? That smoke ring is looking very thin

Powders first before the coarse rubs.

@MeatChurchBBQ

Жыл бұрын

That’s not my preference, but I always tell people to do whatever they feel comfortable with. I don’t want the course rub bouncing off powdery rubs, so I always apply course rubs first.

Is this the end of the BBQ fad? Will it return to just die hards?

where can a guy buy spices like that?

👍

wow just pulls apart with zero effort

12 to 14 hours later, nope not for me. But hey looks good.👍

Look at that flop.

12 hours and 5 minutes. WTF. Did 5 minutes matter. I worked for a guy. Gave him a budget for a project. As soon as I got past the 1000’s, he lost his mind. Focused on the details because no way I could forecast it to that detail. Just reminded me of those days. I still have emotional scars.

Way too much smoke ! It sure smells good and tastes good going down. But look out, cause with that much smoke, it's coming back up !

Praise Satan!

You took the Bible references to a bad place my friend. Food is only food. Don't compare it to the word of God.

@nursinghomefire4741

11 ай бұрын

How old are you ? 12? Take your fairytales elsewhere

@newyorkranger169

9 ай бұрын

Reverence of God is a great thing, but so is a sense of humor

Zero smoke penetration

200 degrees? What's lignin?