Have to tell you my Traeger Story. 4 days ago, I was celebrating Thanksgiving. A family member brought a Smoked Tri-Tip. I saw the smoke ring 4-5mm deep. I tried a piece and for about a minute, time stopped for me. I was floating on cloud 9! I asked them where they got it and they said they did it themselves with a Traeger smoker. The very next day, after waking from my thanksgiving coma, I went online and purchased the Traeger Ironwood 885. It will be delivered Thursday! 7 days after Tasting the product of the grill, I am new a proud owner of such a magnificent Smoker!!

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!

Thank you Matt, loved the video. Very informative. I bought my traeger34 about six months ago. My first pellet bbq. It is awesome. I love it and love traegers app. Will have to try your seasonings. Thanks again

Love these. More of them please. Maybe twice a week. Maybe guest speakers . Different ways of cooking brisket or other meats

Awesome video. You’ve validated a few things I figured out myself (weekday method), plus given me a few good tips. I have the ironwood 650. Expensive but I don’t regret it at all. It gets to -20 here in the winter. The Traeger lets me smoke all year round no problem. In fact I got the smoker to 450 degrees to set a glaze on a ham when it was -25 last winter. I was so pleased I just don’t have words.

@jamesvitug4195

3 жыл бұрын

How do you like the weekday method vs the one in this video?

I’m making brisket for Mother’s Day. I can’t wait! And definitely using these two rubs.

@TraegerGrills

3 жыл бұрын

👊 Awesome, let us know how it turns out!

I followed Matt's directions in the other video, trimming my brisket to yield the most burnt ends. Used the 2/1 ratio of his seasoning and did it all on my new Traeger. 9 of my neighbors broke their social distancing to come over and sneak a bite. All of us loved it, 4 of us said it was the best brisket they had ever had.

@JoshWitte

4 жыл бұрын

@@froochie123 the vast majority of people are self isolating, but that doesn't mean that they are consistently practicing social distancing. Even with 95% of them staying home 95% of the time, the ones who do go out are still at risk. If you stay home, wash your hands, practice social distancing in public and have everyone wear a mask, your chances of contracting the virus are slim to none. However, having your neighbors over for some BBQ is just wreckless and idiotic. Then you have the morons out protesting in crowds. Natural selection tends to favor those who don't do stupid things.

@JoshWitte

4 жыл бұрын

@@froochie123 still weird that you like to smell people. Never wished you harm either. If anyone wants that, apparently it's you. Ironic, isn't it.

@froochie123

4 жыл бұрын

Josh Witte it’s fun that you’re that guy that would come back to the slaughter this is. It was predictable seeing you’re so willing to do whatever someone else tells you to do because they said so. Go enjoy some bbq and stop being a flake. This is a food video and you’re being a bitch.

@hugogutierrez3326

Жыл бұрын

Nnn

When it's time to rest the brisket that was wrapped in foil, does Matt recommend venting the brisket for about 15 minutes before setting it in a cooler?

Love the traeger, love the Oak pellets, all around a great video!

This is exactly what I was looking for, I love my Traeger and have been looking for a reason to make another brisket. I will def be using this, thanks

This was awesome! Great video Matt!

What an excellent tutorial! Thank you. I’m comfortable smoking brisket but trying to up my game. QUESTION: If I pull off @ 203 do I go straight to my Cambro or should it rest on the counter and drop some temp before the Cambro? Is there a difference or a benefit? Thank you.

@777Revolutionary

3 жыл бұрын

Let it rest til it’s around 180-190, then put it in the cooler. Madscientistbbq talks about this in one of his recent vids

Such great info...I appreciate the experience. And can almost taste your brisket looks so amazing!

@michaeljames1665

6 күн бұрын

JBS

Wonderful video! Thank You!

Great video Matt! Just bought a Traeger Pro 780. Can't wait to get started!

@geodegroot8310

3 жыл бұрын

Now that You're started Jerold, how did it go? It has been 6 months with the 780, with no update. Do you have tasty smoked goods, or are you simply a d-bag? If the latter is correct, do you have a slightly-used 780 to sell? LMAO

We hardly use or oven either. Built an outdoor kitchen. The boss lady loves it and so do I.

We just had a 10lb'er cooked @225 with super smoker on for 6hrs then the wrap for another 4 - man I love my timberline 1300 (now that my controller connects to wifi) thanks traeger!

@victorrafa6540

4 жыл бұрын

me too now that the app is working properly lol

Love your rubs matt. They are soooo good with brisket

great info thank you. love the rubs and looking forward to making some brisket soon- will try the burnt ends for the first time.

Great video! Like the process you use.

That was great! Huge fan of Meat Church Matt...

Love the boning knife you use. I bought a similar one a while back and I use it all the time to trim brisket, pork, etc. I'm originally from Texas where I learned to do bbq and became a pit master. Now, I live in Montana where they don't understand REAL bbq. Advantage ME! They love my briskets, ribs and pork. I'm doing pretty well as a caterer. I just purchased your Holy Cow seasoning and that has taken my briskets to another level! Thanks.

@carlscott3359

4 жыл бұрын

I want to otter some riib

@inhiscare1

2 жыл бұрын

Jeanette, what part of state are you in?

@billyrayervin3433

Жыл бұрын

@@inhiscare1 he lives a little south of Dallas

Awesome video... learned a lot. Thanks

Oh, damn, I'm so hungry right now!

I love the lone star cutting board that rocks I’m not even from Texas and I am excited

This was so incredibly helpful! Thank you, Matt

Great insight! Thanks

How many portions and of what size do you get out of 12Lb Brisket finished?

Your so easy to follow! Love your stuff great work! Getting after a brisket today. Awesome review

Would love to see a video where you trim up a choice brisket from the grocery store. The one I bought looks nothing like the one you’re working on.

"That snitch on the jet ski"...AWESOME

You said you like all Treagers. My Silverton sits about 205 on smoke setting.Should be around 160 165. The other models have this issue?

Damn that was an amazing video, thank you for creating and posting this.

If doing this on the Ridgeline how many bags of pellets will be needed to complete a brisket this size? Thx

this was great thank you

Great video, thanks for sharing. Very helpful

Matt great video on Brisket smoking! What is the size of that large cutting board in dark color? Thanks

This Yankee has been getting pretty good at brisket....the trimming tips in this vid are the best/most important part. Good stuff.

Have you Ever tried Big Moe's method when wrapping.....foil on the bottom to save the juice pink paper over the top to save the bark......wrap & crimp the edges all around like a calzone

lmao! Whats the most unusual thing you've smoked on the Treager? "Reindeer." "My kids were pissed!"

7:19 "You can feed it to your kid" LMAO The pastor at this church is wild.

@rzz9594

3 жыл бұрын

Roberto I know right, kids and the family dog always get the "" good "" parts ,,,,,,,here kids this is for u,,,,

What a great job! Perfect my friend.🙏👍👍👍😘

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 .

What kind of knife are you using to slice the cooked brisket

I just tried the Holy Voodo rub.... INCREDIBLE

#FathersDayBrisketFail-ish! Matt, have you ever considered doing a Troubleshooting Episode for Traeger beginners? I trimmed and seasoned the night before. I decided to cut out the huge, hard, fat "double-stuff" cavern between my Oreo Flat and Point (of my Costco Prime brisket). Up at 7:00 AM to start the cook at 275 deg. F. My first check was 10:00 AM and my internal thermometer was already at 185! It went down-hill from there. I would love to give you more details that would help you help me. "Troubleshooting Episode?"

@alrichards4121

Жыл бұрын

A @£1¥ e😊

I learned how to cut a brisket, and you smoked an amazing brisket

I love the mullet!! hahaha

Bought a wagyu brisket at HEB yesterday and was pleasantly surprised when I flipped over the package to find it was from Snake River Farms!

Can I expect an expensive Wgyu brisket to cook the same as a choice brisket given same volume/dimensions?

Didn’t mean to watch the whole video, was so interesting that I watched it all the way through.

Man learned a lot from the hr + have cooked to flats on my traeger (2 yrs old)I'm subscribing to your channel

@TraegerGrills

4 жыл бұрын

Glad to hear it!

@romansydor1552

3 жыл бұрын

Absolutely agree. Haven't seen anybody, even a little close to this guy. Definitely gonna try everything he recommended. Thanks a lot🤙

Do you have any thoughts on the silverton version for costco?

Great quarantine entertainment. I'm looking at the Traeger 575, which seems to have superior temp control compared to others. Unrelated question for Matt, can you recommend a good keto friendly sauce for burnt ends or bbq in general?

@socraticdisciple1761

4 жыл бұрын

I just bought the 575... It only goes up to 450... Had I known I'd have gone to one that gets up to 500. Also the App connection requires a 2.5ghz connection it won't run on 4G or 5G so make sure your home wifi channels are split with different passcodes.

How would I go about getting a good bark, in a backwoods g3 chubby water smoker?

Mine was a light mahogany. Wasn't close to as dark as yours. Any ideas as to why?

I’m so glad I moved to a Traeger pellet grill. It’s been about a week and have used it every day!!!

@goldgulfcoastdesignericsho8628

4 жыл бұрын

Ultra CNC I would contact Traeger about this, Everything I have researched tells me they stand by their products. That’s the main reason I purchased Traeger. 800-TRAEGER good luck.

You have a down home ok, thats kool and easy way. keep it up, it is fun.

Matt awesome video!

Is that Traeger built into the counter or does it rest on the provided legs? If anyone is reading this, I'd love some info on how to properly set up a Traeger grill in an outdoor kitchen. Does it have to elevated, or can it simply be placed on a platform? Is there a spot for ventilation? Obviously I have questions.

What slicing knife do you use for brisket?

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.

how often do you have to fill the hopper?

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.

What knife are you using to cut that brisket?

This is AMAZING - shame I missed live questions - its like attending your class!

Thank you, Matt; very informative presentation and one of the best I’ve seen on KZread! I noticed the amount of juice in the butcher paper after resting was minimal. The foil method seems to pull out more juice. Would foil dry out the meat more than paper? Thanks again!

@ytreece

3 жыл бұрын

Just taking a late, random stab at this, but he said you could save more of the drippings with foil, and recommended to start with that for beginners. I’m guessing it doesn’t dry it out more, but allows for collection as the paper wrap will absorb the juice into the paper leaving you with none. I’m going to try my first one this week and use foil as I already have it and I want that juice! I don’t have a pellet smoker (I want one!) so I’m going to use my Weber. I’m studying for my brisket test now 😂. Wish me luck friend!

How do you bbq an 8lb. brisket on a pellet grill?

Love your spices just used them Easter Friday 2024

Where do you get your custom pink paper made/printed?

Never done a brisket, but im gonna get one tomorrow! Cant wait!

@clayphares3822

11 ай бұрын

I save all my trimmings too. Put it in deer meat! Excellent!

Has traeger implemented a spot on the grill where you can add a chunk of wood ? That was the main complaint when they 1st came out , no room for extra wood .

That cutting board is pretty sweet. Do you sell it online at all?

Greatest show ever Motor I'd getting it done

How do you cook a flat and point separately?

How big is that brisket? Just got one and its 11.5 pounds.. Ill need to adjust my start time based off the weight. 1.5 hours per pound if I am not mistaken.

Hmm used to live in Waxahachie in the condos next to country club golf course.. tx does have best bbq in world. Won a blue in nachasdocious way back when. Beef ribs

Cheers! Smokin' first brisket by the end of July for my sister's birthday.

@jamesbohling4864

4 жыл бұрын

Doing one right now

@jamesbond3753

4 жыл бұрын

@@jamesbohling4864 Exciting! Please share a picture or too. This corona has me smokin' !! LOL

@jamesbohling4864

4 жыл бұрын

@@jamesbond3753 it turned out great. 18 hours from start to end of rest, and it was all gone by Sunday

Great video. I just got a Timberline 1300 and excited to try. I am a convert from BGE--I did not see you address the possible need to put a pan of water in the Traeger to maintain moisture. Any view here?

@TraegerGrills

3 жыл бұрын

We're stoked to have you join the Traeger family 🔥 There's no need to use a pan of water to maintain the moisture.

Where can I find good knives like you use, and the cotton gloves and black gloves.

What i would like to know, since you cooked with oak wood. How's the flavor ? As with hickory and other woods. Flavor of the wood. Thinking of getting the 885. Thanks

At what point should I separate the flat & the point to start cutting for burnt ends? Sorry, I’m still learning everyone.

BBQ is so delicious!

Excellent. My next project.

What knife is Matt using when slicing the brisket?!

Beef ribs are my ultimate - love it :D

Canadian here, this is the second year i have made brisket on the traeger for 4th of July, this year i searched everywhere for a 17 pound brisket, i have watched dozens of brisket videos and the best are Matt's meat church/ traeger videos. Here in Canada brisket is almost unheard of so it's a real special event. Last year i carved lots of fat off the brisket and really regretted it, couldnt believe how soft and delicious that fat becomes(I'm used to hard chewy steak cenu), this year i trimmed maybe half a pound off that 17 pound monster, boy was i glad i left most of the fat, everybody loved it, next year i will cut almost nothing. Anyways god bless America

Do you turn super smoke off once wrapped?

Love it!

Looking for link to thermometer your using

Something you might want to consider. Always season fat side first then meat side last. Fat side is not as important as the meat side for keeping the season undisturbed. Same thing with ribs bone side first and chicken back side first. Good video thank you for taking your time to do it.

I remember my first time wrapping a brisket too.🤣

For the sake of doing a comparison can you do a brisket straight out of the wrapper? No trim just seasoning?

Hi I’m on the market to buy a target it will be my first smoker and I’m leaning for the iron trader 625 do you recommend it l meant the traeger smoker hahahaha I’m sorry

Coconut oil works as a good binder

What model Traeger is used in this video?

Good bark on that fella!

I do the same, but you should do an aggreive cut brisket vs back yard, to show the sheer amount of fat that cuts off and shows. I do the same and still remember the massive amounts of fat that gets left into the meat

Is it best fat cap down or up the juiciest way

great video. very informative