Thanks Matt, the average guy isn't going to be able to afford a ridiculously priced piece of beef! Way to keep it real!

Select brisket is for that group that's coming over and then it goes in some incredible chili right after. Whoever is designing your shirts needs a raise. I get complimented on them everywhere I go and that one you're wearing in the video is 10/10.

The mark of a good cook is taking a “sub par” quality cut and making it a supreme bite. Well done.

This is by far one of my favorite videos you've ever made because it relates to common person who smokes meat. And you didn't hide any secrets or tips. Thanks man awesome stuff!

Great idea Matt, will definitely be trying the select brisket for the mother in law 🤣🤣

@MeatChurchBBQ

27 күн бұрын

;)

@srbassman11

27 күн бұрын

You’re more generous than I am😂

@benmilano8055

27 күн бұрын

For mine, that is still too good

@arnoldmorales9189

27 күн бұрын

@@srbassman11 Hahaha!

@ftrevino4493

24 күн бұрын

Come on man. 😂

Of all the briskets I've made, the best one was a choice grade from Sam's club. I've opted to get less prime lately due to cost and haven't noticed enough of a difference. Good tips!

@ForTehNguyen

27 күн бұрын

restaurants use prime for a consistency. For the at home smoker, choice is good enough

@scorpion636

27 күн бұрын

Same! I always buy choice from Sam's. Best I've ever made it happened during covid it was all that was left on the shelf and I never went back to prime.

@user-ti6zk3uq7z

27 күн бұрын

Great to know. Thank you guys!

@mburshlong

26 күн бұрын

I have made a lot of Costco primes, but have made a Sam’s choice and it was great. Though often by me it’s not much cheaper

@davo912

26 күн бұрын

The choice briskets at Sam's are Angus

Matt, thank you for all that you do for us novice BBQ folks. I have picked up several tips from your videos cooking up several types of meats.

You do such a great job explaining everything.

You’re a good dude. Your videos are enjoyable to watch because you’re easy, honest and thoughtful. I appreciate the detailed information you provide in such a down to earth way. You automatically answer all the questions I have in my mind, even the silly ones like if shiny side of aluminum matters. lol

This was helpful and honest. As much as I love to spring for a more expensive cut sometimes you just have to settle for what's local. Thanks for sharing the tips.

The perfect way to start and finish cooking brisket.Thank you for sharing your recipe and experience.🌸

Wow once again. The details you provide are so incredibly helpful. I got a couple of briskets on sale cheap and look forward to giving it a go.

My wife and I absolutely love your videos. I’ve never cooked a brisket, never ate brisket. So this is a great way for me to test equipment and try something new.

As always love your videos and how you explain it all.

The first time I used your beef injection I used a full sodium broth and it was crazy salty. I always use a no sodium broth now and the injection has plenty of sodium for my taste. Thanks for the great video.

Matt, could you do a video (unless you already have one I just haven’t seen) on doing a Brisket Flat. I can pick up a brisket at my sams which is a little bit of a drive for me for like $80-$100 but i have found my local grocery store will typically have what they label as a whole brisket which is actually just the Flat. As a newb to the craft I would love to get your direction/input on doing that cut.

I tried this and everyone said this was the best brisket I had ever cooked. Cheaper and easier. Thanks for the video. Use all of your products and I haven’t found one I disliked. Keep the videos coming. Thanks again

Matt, we really enjoy the videos and I've had great success with your recipes (our neighbors thank you, too!). We were in Dallas last week so we drove down to visit the store for the first time. Great place!

Great video! Goes to show that with the right teachings and process, you can do just about anything right. Love the content!

My mouth is watering...Thanks Matt.

Matt has done it all! Thanks!

Awesome video as always. I have learned so much from you being a city boy who loves to smoke and eat. I will def be making some brisket this weekend.

Your seasonings are amazing! Holy Voodoo is my favorite!

Your rubs and injections are solid! I use a lot of them. Great brisket vid.

Love your stuff! Cant go wrong in the Church.

Thanks for the experiment video, as others have said and it’s more true these days most of us have to be selective on when to spend the extra money. I’ve done most of the same things you have but caught a couple tips such as the braising. I’ve just been wrapping in foil on a lower cut and then throwing in a cooler. I’m going to give your idea a try.

Awesome video Matt as usual i almost always buy the cheaper brisket and since all i use is ur seasonings it always comes out pretty dang cook!!!

It's definitely a great way to start build some skills then move to the more expensive meats appreciate ya sharing always

Great video Matt! I'm coming from Iowa in July to your store in Waxahachie, can't wait! Just got a pellet smoker and your videos help me so much!

@2005Pilot

27 күн бұрын

I’ll be there too (From Florida ) in July- see ya there!

I just got back from Rome yesterday and I LOVE this shirt LOL

What a great video. Thank you, Matt!

Makin one this weekend. Can't wait

@MeatChurchBBQ

27 күн бұрын

Have fun!!!!

Great video Matt!

Thank you I actually started off making briskets exclusively from Walmart and used pretty much the same technique as I got better. I slowly graduated the Choice and prime Great video

Thanks Matt. That brisket looks really good. I have seen mid $30 to low 40 briskets at H.E.B. I will have to pick one up and try it out with your injection mix.

#MakeBrisketCheapAgain. This is the first step, brother! Great job in finding that cut and making something of it!

Great tips for a cheap brisket. I occasionally pick one up. I will use these tips on the next one. Thanks.

@ricsbbq9999

27 күн бұрын

After years of being unsatisfied with select brisket Last week I cut one in half and only did the point. I ground the rest up as burger meat. It was my best brisket ever. Maybe the flat would have been good too but I think cooking the point on selects might be the way to go. (The flat was still cheaper that burger meat)

Can't wait to make my brisket this weekend!

Thanks Matt this ole veteran is watching everything you give us

After using your seasonings and your overnight method on a pellet grill, I've never changed. That combo just turns out a darn good brisket. I don't know how a select grade would turn out, but choice comes out pretty darn good!

Good stuff Matt, this is how I do all my pellet grill briskets. Beef consommé with half a beer to tame that saltiness. Cheers!

As usual, a great video. Here in NY, getting a brisket that doesn't cost an arm and a leg is not an easy task. Walmart, Costco, and BJ's would be the places to go for one that is affordable. My local butcher shops do not normally carry full briskets. And if they do, you are looking at between $8-10 per pound. If I am going to pay that price, I'll buy a few from Wild Fork, which has excellent quality products and never disappoints.

Almost exactly the way i do my HEB briskets except i cook fat side down in the pan the entire time. I have been using your injection for a long time. Usually mix with HEB sprite, will try beef broth the next time. I always have a brisket in my beer fridge and have gone as 60 days. Excellent video. Thanks

Excellent Job Bro! I need a few bags of that injection. I’ll be sure to stop by the store Memorial Day weekend when I hit Texas and buy a few bags. I love cooking cheap briskets. They always come out great!

Great Video, If you know what you are doing, it doesnt matter what grade of meat you are using. My last Choice brisket was a huge hit with my family

We have used saltgrass steakhouse seasoning for years. Don't hold it against me but we live in California (for now) but lived in Texas for a bit 18 years ago. I've used holy cow on my bbq and finally put it on the boss's (beautiful wife) steak and that's all she wants now. Plus I used Texas Sugar on out twice smoked ham at Easter. I'm a fireman and wear your meat church fire department shirt with pride. It's cut larger than every other meat church shirt I've bought from you so I need to buy another one that's one size down. Thanks for all you do, cheers, Geoff

I always buy select. I never inject. Always comes out juicy and never dry. Maybe because I foil boat meat side down. I always get high compliments on my briskets. I’ve never felt the need to buy choice or prime. Thanks for the video!👍

Good job! Just bought a prime brisket for $43 at Sam's. I still plan on injecting it and cooking real slow to around 200 deg F.

Irving TX here Matt, the brisket makes me hungry.. I grew up in Venus just a couple of rock throws from Waxahachie.. I need to stop by some time.. Keep the videos coming.

Great video. Not everyone can afford to get Prime briskets all the time. Thanks for breaking it down.

I have injected brisket like that while it was still inside the vacuum sealed bag with good results. It kept all the injection inside the meat with very little leakage.

Nicely done. Love that shirt

You did teach on this video. LOVE IT.

Great video Matt! Although I definitely prefer the better cut of meat, sometimes it’s hard to find here in Atlantic Canada, so I have to use select. It’s great to see that I’m generally doing it right. I’ll have to try the injection method. Thanks for sharing!!!

Looks mighty fine!!

You’re the man Matt thank you

Looks awesome Matt. Question on slicing.....Would it be even more tender if you separated the point and flat and then only cut against the grain the whole way?

I am new at this and bought a select brisket at my local Costco. The reason I did is if I do something wrong, I did not waste the money on a prime cut. Thank you for this video. It gives me some ideas on having it turn out good.

Great video Matt. I have been using your rubs via Ace Hardward since they became available there. I'm also a big gan of W sauce on beef as a binder. Thanks for the tip on W sauce. I would like to know if you have any classes in July or August. Will be traveling from upstate South Carolina. My main interest is brisket. Thanks

I have cooked a lot of briskets. I still say one of the best briskets I ever had was a select. I also believe anybody can turn out a great prime brisket. But It takes skill and experience to turn out a great select. Cany you elevate something with your cooking? Awesome video. I always appreciate it when professionals help nonpros save money. Thank you.

@averagemodeler

26 күн бұрын

same here. i kind of think the brisket i got was graded wrong. but, i'll take 20 years of practice too.

Love your videos! Just new to smoking and bought myself a pellet smoker. Talked to my local butcher. She said: "Before the influx of smokers came about, all the ribs were trimmed and used along side the brisket as hamburger. Now she can`t get enough brisket" lol

I usually buy choice grade briskets when they go on sale at my local grocery stores. I appreciate this instructional video for smoking a select-grade brisket, but finding a choice grade on sale is a better option than wet aging for 30 days (you need a big fridge for this process). I love your videos and I'm a big fan of your KZread channel.

I’ve seen the select at the Costco Business Center, I’m game to try it. I like to smoke a lot of meat then vacuum seal it into meal size portions for “easy button” weekday dinners.

I'm with ya on this one bro. I did a pork butt on a 25$ charcoal grill using the snake method. Start to finish no wrap. Cooked all day at the job site and turned out a lot better than I expected.

Excellent, thanks as always! 👍🏻🇺🇸

Thanx Matt, where I am located buying a full brisket can be a fairly expensive option, especially if you're just learning and applying technique. I've been successful with my wally-world brisket cooks... well, noone has complained (had to do with a mouthful).

Great video Matt! Have you ever touched on how you reheat brisket/beef? It's all good when just cooked but how do you keep it from drying out when you reheat and what method do you use?

I saw the first few words of the video, and thought, what? Now he’s canning brisket….? lol I guess I should have read the whole thing. Great job Matt. Once again very informative and always great ideas. Thanks.

Dig the experimental video!

AWESOME VIDEO!! plz use your Traeger more often in your videos

First brisket I ever tried on my little bullet smoker was like that, mostly because I needed something small. Now I know why it turned out how it did. I thought I just did something wrong. Never done injections, but now I'm curious. Great info to go back and try!

Good video. We occasionally can only get select, so we cook what we can.

awesome...as always

Thanks for this Matt! Maybe now we’ll be able to have a brisket more than just at Thanksgiving!

That looks awesome….. you Da Man!

Thank you! We’re in Ohio and finding good brisket isn’t super easy. Definitely going to try injecting the next brisket.

Gotta cook brisket now looks so good!!!

@MeatChurchBBQ

27 күн бұрын

Hope you enjoy.

Definitely going to buy a cheaper cut brisket and use this method we’ll see how it goes. 🙌🏽

I like the occasional experiment videos!

I have always bought these to make chopped beef brisket.

Here in the UK and Ireland all of our beef is grass fed and as a result, mostly very very lean. With lower fat cuts of brisket I’ve always tended to go higher cooking temp than lower: lower low and slow will dry it out. Also, injecting adds flavour but not really much more moisture. Adding tallow or liquid to the wrap tends to have much better results, as well as using foil rather than BP.

Hell yeah. Ready to see this.

@MeatChurchBBQ

27 күн бұрын

Boom!

I just bought a brisket on sale at my local Kroger for $33. I agree you can make a great smoked brisket at home with cheaper ingredients. Smoking to proper temperature will work every time. I didn’t inject my cheap brisket and it was fantastic. I smoked on the xl bge then finished on the traeger for the wrap.

I really want to see your take on Brunswick Stew!

Call me crazy, or maybe just call me a bad cook, but I have been consistently happier with cheaper briskets than when I splurge on $100 grass fed local butcher shop meat. I suspect a cheaper/fattier cut has more room for user error during the cook.

@MeatChurchBBQ

27 күн бұрын

That is good news for your wallet!

@dezal06

27 күн бұрын

Thats most likely because fed beef simply does not have the same amount of fat/intramuscular fat as even a cheap low grade brisket

@mikejanson1939

27 күн бұрын

Crazy

@scotttucker9613

27 күн бұрын

@@mikejanson1939 at least you didn’t call me a bad cook 🙃

@dkastil

27 күн бұрын

When you’re buying an expensive brisket, buy prime and do not buy a grass fed grass finished you want your briskets to be fatty and prime or choice will have more than select.

Sure wish you would do a fire management video! Thanks for posting this video Matt. I might just do a brisket for Momma this weekend....it is her weekend and she loves brisket. Take care kind sir!

Had to get me that shirt and Fitted Meato Bandito hat! 🍻 Cheers from KCK!

Great video. Thanks!!!!👍😎👍

I wish Ash Kickin BBQ ,would emulate you more. His Ego is colossal. That brisket looks phenomenal.

Found myself humming “Hand of Doom” by Black Sabbath when you stuck the needle in😊

Great video! It can definitely be difficult to justify the substantially higher cost of choice/prime briskets. I was wondering if you knew the total cook time this particular brisket took? Thanks again for the awesome content!

Don’t often see briskets with a nice thick flat like that. 👍👍

I love watching your videos because I'm a novice. Your pork butt videos worked great for me and family members think I'm a pro! The smoked barbecue meatloaf has been a huge hit. I make mine with ground venison. My wife asked me what I wanted to do for my birthday. I told her that I want to visit Waxahachie and eat lunch at Meat Church. We'll be there tomorrow! Looking forward to it 😀 !

@MeatChurchBBQ

27 күн бұрын

LOVE the feedback. Thank you!

@doylecarter57

24 күн бұрын

@@MeatChurchBBQ Imagine our surprise when we got to Waxahachie and there was no physical restaurant. I must be the only person on the planet that didn't know. The supply store is very nice and well stocked. We bought a glencairn glass and some chili mix. It's less expensive to order online than make a 5 hour round-trip!

Being in Texas, would love to see you guys do some wild game. Wild pig and deer.

Never cooked a brisket yet. Got one in the freezer. Have a MasterBuilt 800 which I've never used, and a KJ Big Joe. Can I get it done on KJ? Love the fact you showed a lesser choice grade of meat could still be very tasty, thanks for sharing.

Any chance you could do a video using a propane smoker. I have to cook on a 2nd floor wooden deck so I went with propane when I moved into this house. It's a large Masterbuilt smoker. thanks. Your videos are great.

I always love these brisket videos. They never get old! I also learn something new every time. Keep it up!

@MeatChurchBBQ

27 күн бұрын

Glad you like them!

Matt, what type of food warmer do you use for holding your briskets?

Iv tried it with the cheap ones and some holy gospel brother that is great slow smoked

@MeatChurchBBQ

27 күн бұрын

NICE!

Thank you! How long would you age a brisket in cryovac from frozen?