Brisket (and trim) with Whiskey Bent BBQ

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Жыл бұрын

My buddy Chad Ward, owner of Whiskey Bent BBQ & Director BBQ Marketing at Traeger, joins me in my outdoor kitchen for Part 3 of a 3 part series. In this video we are smoking Brisket!
Recipe: www.meatchurch.com/blogs/reci...
Part 1 of 3 Pork Butt: • Pork Butt with Whiskey...
Part 2 of 3 Beef Ribs: • Beef Ribs with Whiskey...
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Welcome to the official Meat Church BBQ KZfaq channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #Brisket #WhiskeyBent

Пікірлер: 183

@stoneblood9864 Жыл бұрын

Hey matt you should consider doing a video where u use the trimming of the brisket in other stuff. show how u use it in burgers,sausages, etc. just the different methods of using it.

@Vusace777 11 ай бұрын

For real!

@Hi-TechHillbilly Жыл бұрын

I'm gonna need some commission for all the people I've gotten hooked on Meat Church seasoning 😂

@TuckerBurgess Жыл бұрын

Me too! I keep spreading the good news of the meat church

@gaps2420 Жыл бұрын

Happiness and enjoyment in their parish is all a good pastor of the church of meat needs!

@way2wild21 10 ай бұрын

I’ve learned so much from Matt’s videos. Just cooked my 3rd brisket with holy cow rub and it was 🔥

@gerryhenning7337 Жыл бұрын

My daughter and her husband were in Ft. Hood Texas while he was serving and we spent a day in Austin and went to a bbq place to eat, it was that day when I truly fell in love with the craft of bbq. Love Texas style brisket and that’s how I try to do a brisket when I cook them as well!! Great video Matt!

@jimmyj2883 11 ай бұрын

Matt your a real one. I got so many people on your seasonings, people def made fun of me for always having meat church on in the house but now they’re loving the recipes you guided me on! Also it’s good to see a successful dude just keeping it real and always kind and grateful to guests on your channel! Keep it up man!

@hiddenacresoutdoors Жыл бұрын

This is the main reason I love your channel. You instruct in a conversational voice vs "Do exactly as I'm doing..." type of staccato type advice. I'm also from the South and down here everything is more relaxed. Everyone is different and the measure of a great cook is the ability to adjust the cook on the fly to fit the situation. Thanks again for putting this together.

@xbadandy182x Жыл бұрын

You sure make it look easy. Im a total newbie. So far all I've done are a few racks of ribs.. and a pork butt. Got the whole lineup of Meat Church rubs. So far everything has come out edible. Better than edible, really. Its come out good. I will probably do one more long cook before I attempt Brisket. This one you showcased here looked absolutely amazing. By the way I made some Burgers on a charcoal grill at one of the Lake beaches up here in MN a couple weeks ago. Seasoned with Holy Cow. Best Burgers ive ever made. I just love how good and reliable those rubs are.

@taco_toe_cheese7551 Жыл бұрын

You’re channel finally convinced me to buy a smoker and I couldn’t be happier I’ve already made 2 of your recipes and they were both killer

@Sixbagzz Жыл бұрын

Made my first brisket couple months ago with my new pellet grill for about 10 people. Everyone was shocked at how good it was. All I did was use your methods and seasoning. As you always say, it's easy if you follow few of the key steps.

@hughhall3210 9 ай бұрын

Good video guys, thank you! I'm not quite ready for the brisket cook but I'll get there. ...

@Rwhittaker Жыл бұрын

“Don’t rest brisket in foil” Don’t tell Goldee’s 😂

@SirPartyRoc Жыл бұрын

new tip learned, the oxidation of the meat and how to slow it down by putting the meat on the board. best bbq channel in the business!! Thanks Mat and Chad for the mashup.

@joshhind4452 Жыл бұрын

I’m doing a bbq at the end of the month and I know what im cooking now!

@matthewlucero3972 Жыл бұрын

Love the shout out to Lubbock.

@wfodavid Жыл бұрын

Been a While for me, but the King of Spice throws down on this one! Matt opened a Can of Texas on this one!

@traviscoombes3578 Жыл бұрын

It's because of videos like this, I can make a pretty good brisket.

@kmcclenic304 Ай бұрын

Hell yeah, my momma from San Antonio

@kenbrown5449 10 ай бұрын

Gotta be damn good neighbors! LOL!

@user-gl7bh9kt7k 9 ай бұрын

I so enjoy this dual Brisket view. Matt, I do one twist on your rubs...I do a light outside coating of your new sugar, that's not really too sweet so it CF adds no "sweetness", but packs a great dimension to Holy Cow & Gospel etc. Just wanted to let you know. Great Smokes a Mighty! 🥩🦞🦐🦀🍻

@Hanleycreative Ай бұрын

Very good content Matt! You are a natural.

@joenelson8060 Жыл бұрын

Be up there to see you in September. Going to the diesel races in Ennis. Thanks for all you do!!

@lindabranum6686 Жыл бұрын

This is very interesting … I have never seen a brisket trimmed. Thank you for sharing.❤❤❤❤🎉🎉🎉🎉

@PSSKDerby Жыл бұрын

Great video Matt! And this is why my briskets have gotten better by Watching your videos. Thanks for sharing!

@nickmiles1398 11 ай бұрын

So much great info. I never heard of meat shims. Thank you guys.

@dusty1792 Жыл бұрын

The best brisket video of all time. Thanks for all the detail.

@jasonhollinger9513 Жыл бұрын

Very educational video. I always enjoy the guests. It’s always to see how the BBQ community supports each other.

@robertbernal3180 Жыл бұрын

Great looking Brisket Matt . 👍🏽 Enjoyed all the pointers you were giving and also your guest. Looks very delicious. Taste test was awesome.

@douga.3737 Жыл бұрын

Great video gentlemen! I know what my family will be eating this weekend.

@cdmak1 11 ай бұрын

I'd love to watch this video again, but with Whiskey Bent doing it all

@tombutler9060 Жыл бұрын

Made my first brisket with meat church tips! Came out great! Thanks matt for all the great content!

@chriswillis9 Жыл бұрын

Big fan of whiskey bent from here in hometown Lakeland,fl. Also enjoy the continued great content from meat church!

@coolmamaass Жыл бұрын

Always learning to master the brisket. Great tips on the wrapping.

@clworthington91 2 ай бұрын

Best burger you ever had, come up here in Oregon my friend I'll treat you right.

@Dan-pp8oy Жыл бұрын

Wednesday drops…love ‘em, thanks!

@beka4780 Жыл бұрын

Oh thats so terrific Matt! I can‘t get enough from Brisket! Thanks, Greetings Bernd 👍

@toungeoffire4u 6 ай бұрын

Another great video and meal! Happy New Year! I am available to be your hungry man that loves to camp. 😊

@hdfantasysports Жыл бұрын

Great tips- Wrap super tight at 175.... Slice at 140. Appreciate it!! Holy Cow is THE best rub.

@Xdjlv121 7 ай бұрын

Thanks for the tips! Doing Texas style tonight, Xmas Eve in Maryland!

@brinley_wilhoite Жыл бұрын

Great stuff Matt!

@Micko350 Жыл бұрын

Why do I feel dejavu (re)watching this?! It's literally only hours old(apparently) yet I watched it ages ago(like a year) 🤔

@gosman949 Жыл бұрын

Another rerun.

@eddiejimenez3283 Жыл бұрын

glad you said that. thought I was going crazy

@gosman949 Жыл бұрын

@@eddiejimenez3283 I have asked Matt to identify these as reruns.

@UltimateBrownie Жыл бұрын

Chad is the man!

@JM-fc9gm 11 ай бұрын

I don’t own a grinder and really have no desire to add another gadget but I do add the trimmings to a pan to render during the cook and give the cooked bits to the dogs, pour the rendered fat over the brisket ahead of wrapping. They’re spoiled obv.

@danielbarrett3434 Жыл бұрын

I made a brisket that looked like that and people told me it was burnt. They can go sit on a tack, that sucker looks delicious.

@ezrabrooks12 Жыл бұрын

Excellent Video/Info!!!!! YOU KNOW YOUR STUFF!!!!!

@tatersalad2067 7 ай бұрын

I like you said supper instead of dinner. That’s when you know you’re country.

@g2skinny Жыл бұрын

Great video my friend I love your seasonings

@robertash3953 Жыл бұрын

Good info on the resting part. That's the area I need to improve ! I liked the "small tips" provided in your video as well. Thanks for the video. #Brisket 🔥🔥🔥

@claylatour1899 Жыл бұрын

Great video Matt thanks bro.

@michaeldunivan5364 Жыл бұрын

I love this channel.

@brentzakaryan3504 Жыл бұрын

Matt, I'm LOVING your videos AND Holy Cow! I would love it if you could do a video about smoking a brisket like you guys just did here, but at higher elevations. There are really no good videos about high altitude BBQ. I've been trying to dial in my brisket on my Traeger using your methods, but it's hard to get it all right with the altitude challenges.

@ScotWalt858 Жыл бұрын

Mighty fine right there!

@noelybarra1769 Жыл бұрын

I always learn something or refresh my skills here 👍

@1Nobull Жыл бұрын

Knocked it out the park boys!!!!!

@smokesignals7432 11 ай бұрын

Hell yes!

@deereboy8400 7 ай бұрын

18:08 "Consistent temp, not having those peaks and valleys" I wouldn't say that while wearing Traeger shirts. Set at 225*, my Traeger cycles between 210 and 330.

@danielh750 Жыл бұрын

We say aggressive trim, but its the trim that really works. Go until the fat cap is giving in and mush. Don't do time. Then either do fool boat or full wrap. Then towards the end only glaze if you want to. Probably one of the better brisket vids

@GMtransmissiontech74 Жыл бұрын

Looks delicious, funny how I found this video. I just put a brisket on using holy cow. Going down for a overnight smoke. Love your seasoning. It’s great I can find them at my local Lowe’s here in NY.

@chriszinn7143 Жыл бұрын

Cook a brisket with your holy cow rub! Everyone said great things about the brisket! Best brisket I’ve cooked and trimmed but a note that a few said was the burnt ends they like the bark and seasoning!

@MeatChurchBBQ Жыл бұрын

Love the feedback. Thank you for being here!!!!!

@michaelharlow9430 10 ай бұрын

Love the channel and your rubs. Just cooked a brisket just like you did here and it was amazing. I just nee a hat black on black like you have. They are not on your web site. Bring it back please.

@keithtrosen7954 Жыл бұрын

Freaking awesome. I follow your channel and use your rubs and I made the most amazing brisket. It was choice grade but dude. Amazing. Over night cook to the color I wanted, 175 was the temp and rested for 12 hours monitoring the temp in the oven to hold between 140-150. I have never been to Texas but find it hard to beat what I made in that 26 hour cook. Took notes so I can repeat it. Pending on the meat I can get that is. Hard to beat a south Dakota beef though!! Keep up the great work.

@nickma71 Ай бұрын

Tangent....I need to put an outdoor kitchen together like his mini-studio/kitchen.

@cookingwiththehiatts5225 Жыл бұрын

Chad doing his best praying mantis impersonation wanting to hammer that brisket! Can't blame him!

@richarddaley6403 Жыл бұрын

Love the holy cow on a brisket

@praetorxyn Жыл бұрын

I'm about out of Holy Cow, which I use when I can't be arsed to grind pepper :D Time to order more i guess. I am happy that it doesn't clump. The rub I use for wings clumps pretty badly, which is why I tend to avoid pre-packaged rubs.

@scottmeyer6005 6 ай бұрын

I love Holy Cow!!!

@mrpankau Жыл бұрын

"Meat shims" is genius, lol

@tysonmoana 4 ай бұрын

Damn boie ❤️‍🔥❤️‍🔥❤️‍🔥❤️‍🔥❤️‍🔥

@blueenglishstaffybreeder6956 Жыл бұрын

I’d love to see you inject a brisket with bourbon or a combo of your bourbon bbq vinegar mix just to see what it does and how it tastes

@ryang1108 Ай бұрын

I have a dehydrator that will run 140. World that work to keep it till serving time.

@raulrodriguez4006 Жыл бұрын

Using that Whataburger mustard. Hell yeah 👍. I use that on my mine. Whats up Church from Rio Rico Arizona (originally from RGV). Ps. Is that a whataburger tray as well. Lol

@benne017 Жыл бұрын

Lettttt's go!

@johnhedgecoth1378 Жыл бұрын

This is not a new video... this was part of the 3 part series for Traeger Day

@JayKayDowdall Жыл бұрын

Yup, I came to say the same thing lol

@jgill524 Жыл бұрын

I need to buy Chad's shorts ASAP

@martinflores7354 Жыл бұрын

S❤o❤Meone been watching CHUDS channel. No harm no foul

@andrewmorse6827 Жыл бұрын

It would be cool to see a smoked Texas Kolache!

@scott729 Жыл бұрын

Going to figure out a way to come to your class! Much appreciated. I have only been able to cook/ achieve "roast beef" brisket so far. Which is still good, but not like that one, Matt.

@jeremyimes6734 Жыл бұрын

Great video as usual. My question is why do you prefer wrapping at 170-175?

@glennaycock6090 3 ай бұрын

Can Shrek even feed himself? I bet he buys his groceries on food assistance

@Amocoru Жыл бұрын

Man I did some Porter Road beef ribs two days ago and those suckers took me 14 1/2 hours at 250. I was shocked. Incredible though.

@jonsmallwood1657 11 ай бұрын

I did some from Porter Road and mine took a while too, my second rack I did them art 275 and took about 8. They’re great with Holy Cow.

@Amocoru 4 ай бұрын

@@jonsmallwood1657 Yeah! I tend to cook my beef ribs around 285 now. The result is amazing and it saves time which isn't something I'm used to in BBQ.

@Poolside_Chat Жыл бұрын

What if you're making a brisket for a small family? Do you only slice out what you want for dinner and then what do you do to preserve the rest for future meals?

@Scottinqc Жыл бұрын

when I do one for the wife and myself, I slice what we will eat, and then leave the rest unsliced. the cut end will oxidise, and not look as nice, but will still taste great. Once cooled, I then slice it and into a vacuum bag with a spoonful of tallow for the reheat. I set it up in meal sized bags (so about a pound or so for the two of us), to reheat I use a sous vide stick (cheap on ebay) and take it to about 150 degrees or so. It comes out as good as the day it went in. If you dont have a sous vide stick, you can do it in a water bath stovetop, but you need to babysit the temp a lot more. It usually takes about an hour to an hour and a half to get it to eatin temperatue...

@Khockmaster Жыл бұрын

Chad always looks like he’s holding a monster fart back. Like a huge wet crazy one.

@jb1970_Charger Жыл бұрын

😂

@norbertprall8371 Жыл бұрын

Hi Matt, I'm a big fan of the meat church. However, I think it's a pity that I can't buy the rubs in Austria. Best regards

@vbelbel490 Жыл бұрын

Matt needs to get a collaboration with Bradley from Chud's BBQ.

@TTGTO288 11 ай бұрын

Is that Chris Farley???

@BendySendy Жыл бұрын

I guess I'll forgive Chad's upside down method... I guess...

@rhec_junior_9122 Жыл бұрын

what size cutting board is that. the board you used to trim the brisket

@victorlui5955 Жыл бұрын

Hello Mr. Matt from meat church. I like the fatty brisket.

@philabot Жыл бұрын

Holy cow is amazing on burgers!! Fyi

@user-te7fk4fh5q 10 ай бұрын

Your videos are great! If you season and trim a brisket the day before you cook it, should you wrap it in plastic wrap or just put it in a covered foil pan and put it in the refrigerator overnight.? Also, if you just cut what people will eat, what to do with large uncut pieces that you leave out, in case people want more.

@foxtailmedia8189 6 ай бұрын

🤤

@johnschniederjan1683 Жыл бұрын

I wish Traeger would put ten year warranty on the electronics on there smokers.

@theteamtodd 10 ай бұрын

👍👍👍

@itllbeawrightyep5579 Жыл бұрын

Still saying do some Dill Pickle Ribs! Don't know what you're missing.

@RobertKohut Жыл бұрын

Drool, drool.... :-)

@anthonyenglish8625 11 ай бұрын

Hey , It’s BBQ.

@jbschroll 11 ай бұрын

Do y'all ever vacuum seal your brisket fresh? I started doing it since it oxidizes so dang fast and man my reheated products are not as good as fresh but they are dang close using a 140 sous vide for dinner. Just a thought for folks that dont want to eat the brisket in one sitting or have mixed results with the reheat the next day.

@shaynechurch7252 Жыл бұрын

FINALLY....a brisket video from meat church!! :)

@Bertavious87 Жыл бұрын

What’s the best way to cook fat side up if we don’t have the second shelf Traeger 780 doesn’t have it

@1BadRAMLimited Жыл бұрын

I want to see a brisket cooked in something other than a $1000-$3000 smoker. I’m just a humble dude running a offset smoker paid $600 and making bangers!