Nothing against Matt, but it’s clear from his videos he’s lost touch with reality and like 99% of his viewers. He’s what I call a “yuppie pit master”. He assumes everyone is like him and only works 1-3 days a week, for a few hours, then comes home and has a plethora of $2,000+ smokers to use and endless time to use them. Just not reality. That’s why Chudds bbq is a far better channel

I don't have the same equipment you do, and I don't have the experience you have, either, but in about 4 attempts you've helped me take my briskets from 'tasty but tough' to amazing. Thanks for the videos. I can't make competition, but I can make my family happy to have dinner!

I'm making my very first brisket this Easter (03/31/2024) and to be honest out of all the videos I've looked at, I keep gravitating back to this specific channel. Matt is informative, entertaining, and most of all he keeps his recipes simple.

What I love about this channel is they don't hate on any cooking method that's not a stick burner.

Matt, I watch every single video you put out. I love what you do for us and showing us the tips and tricks of bbq and your products are first class!

Love the video. The amount of information you share for us backyard smokers is awesome. Thanks for sharing your tips and tricks. Love my traeger.

Recently purchased a Treager Ironwood XL. I have never smoked or made a brisket in my life. I watched this video and the trimming video. I followed this video to a tee - everything to the weight of the brisket as well. I used Holy Cow, Holy Gospel and some additional course black pepper. I was shocked how incredibly delicious the brisket turned out. I was told that it should have been entered into a brisket smoking contest. Turned out PERFECTLY. THANK YOU! I am trying some of the other smoking videos you have out here.

Far and away my favorite BBQ channel! Great video. Looking forward to trying this when spring arrives in the Ozarks.

Bravo, Sir.... while it's storming and rainy out here in CA... I'm now inspired AGAIN (thank you for that) to smoke me a brisket this weekend! Thanks for doing what you do, Matt. Cheers!

The OG weekday brisket video was my go to and the one I always shared with people who asked me. So it's great to see the new version with the new Traeger too

Got a 16 pounder I'm doing on my Traeger Pro 575 this weekend for my company party. Your instruction has made every one I've done so far damn good! I definitely ain't mad at it!

Hey Matt. I followed your cook and my brisket turned out awesome! I always enjoy you videos. Keep em coming!

Thank you Matt for all the videos you put out. I've learned so much about how to cook on my pellet grill and have produced some amazing dinners with it. I got rave reviews on my brisket yesterday and I really believe it's thanks to the tips you provide. I did 2 parts Holy Cow and 1 part Holy Gospel on a 17.5 lb prime brisket using my reqtec pellet grill and it was super juicy and super flavorful. Thank you so much!!!

Thank you! Just finished my second brisket cook and this brisket blew the other one out of the water! Made a few adjustments to fit available equipment but used the video as a backbone. Thanks for teaching me where I initially went wrong 🫡🙌🤝

Three of my favourites all in one place!! Worlds colliding! Bourbon Pursuit, Meat Church and brisket!!

Followed this video (including first time using the Holy Cowe seasoning) on my Ironwood 885 this weekend. I can share without question it was the best brisket I have ever done in my life. The seasoning was great, but just going low and slow overnight, finishing in the AM, resting in the afternoon, and serving at 140 made for the juiciest brisket I've done. REALLY appreciate the details in this video, worked out fantastic!

Keep up the videos Matt. Much love and appreciation from Toronto. Can say with certainty your videos have completely improved my BBQ game. Gonna need to refill my Meat Church supply for what’s sure to be a packed spring/summer smoking season. Eagerly awaiting another Dino ribs video. 👌👍

Love watching all these brisket cook videos, getting me psyched to pop my brisket cherry this summer in Kelowna BC

I did this last week. My first ever whole packer brisket. I did a flat this way two weeks before for practice, and it was perfect. And so was this one! We fed a house full of company, and everyone raved! I mean eyes rolled back! Thank you for developing this technique and thanks again for posting it. Gad, this thing was delicious!

Always learning and having fun is the way BBQ should be

After destroying 2 briskets over the last couple of years, I FINALLY got to what I am going to consider perfection this weekend. And I have some family that will back that claim up! :D I followed your advice/suggestions for temp, seasoning, etc. I cooked on a Kamado style smoker. What I found was that in a kamado smoker, if you want to cook fat side up, setting up a double indirect system helps tremendously. Thanks for all the great videos and advice! I'm cooking Texas style brisket in Alabama!

Another beautiful cook! Keep up the great work Matt! Love what you do and I love this channel!

This sold me on the Ironwood. Great video, thanks for making my decision easy. Cheers!

Best BBQ channel out there! Your recipes are always money brother! My favorite seasonings as well… I bought “the ocho” pack and I love every single one of them. Meat church is the real deal!

Beautiful brisket Matt. Love that trim job as well. Thx for sharing.

Thank you for all the help. I started smoking briskets & getting mad about my results. I found your rubs & channel. All of a sudden my briskets are the star of my gatherings with friends. I've turned them all onto your rubs/channel.. Thank you!!🇺🇸🥃

I’ll have to try this cook. Who doesn’t want brisket during the week. We love all of the MeatChurch rubs as well!!

Hey Matt, commented on a few videos of yours and your a hall of famer when it comes to BBQ but i wanted to share with you some insight on my BBQ experience being from CA and traveling to Texas my first time this past week. I went down to Killeen, TX to help my brother travel back safely to CA. Being a BBQ enthusiast for 14 years, i always strived for bbq and watched your channel closely for recipes and different temperatures. I got my first traeger and after a couple years i recently upgraded to the ironwood xl. So that being said, i looked up the best rated bbq spot within THAT SPECIFIC AREA and found one. Wont post the name for their respect. I ordered a half pound of all meats they had and spent a pretty penny since this is Texas and my first time being there. I can tell you this, it was awful. The smoke from their oak wood was too overpowering. No salt was present, no seasoning in general was present. The BRISKET WAS DRY!!!! I was let down 100%. That being said, I shouldve went to a renowned Texas monthly establishment but time wasnt of essence. I still want to go there and visit one of those spots as a BBQ enthusiast but my soul was hurt from the tasteless yet heavily smoke presence of the meat. Following your recipe here for brisket and temp controls, i make my brisket from your direct POV and its juicy, moist, flavorful and full of life. Ive been seeking or even hoping that i would taste a better brisket from a direct offset smoker but that hasnt been the case. Your recipe and temp control, as simple and easy as it is, is why i sm the crown king of briskets in my area. Not business related just friends and family. I always have and will say its from learning from you, Matt. Thanks for everything, not trying to come off as a kiss ass just letting you know what works and what i enjoy. Thanks for the content.

Thank you Matt. The top rack, overnight cook on my Camp Chef DLX worked beyond expectations! Holy Cow and Gospel rub was spot on. I did wrap with paper and a little tallow. Off the grill at 203F in the flat, placed in large aluminum steaming tray, covered with foil. Rested 5 hours, and SHAZAM! Compliments abound.

Great video, Matt! You've been a critical part to helping me cook Briskets that I'm extremely proud of. I searched wide and long to find a food warmer to hold overnight in, and I FOUND ONE that is relatively affordable and that I keep outside next to my Yoder YS640 from a brand called VEVOR. They have multiple warmers with sizes that are around $285-$375. By far, your videos + holding overnight has been the utmost secret to making my Briskets taste phenomenal! Thanks for all you do!

That’s one amazing looking smoker and the brisket is perfect as always!

That looks fantastic! I am a big fan of Traeger and I’m looking forward to them releasing the Ironwood XL. I’ve been to your store on numerous occasions. Looking forward to attending one of your brisket class very soon.

Matt, check and mate. Your videos have inspired me and my family especially my 3 year old son to cook as much as we can outside. On that note, one of my family’s favorite things is the breakfast fatty. Thanks to you I’ve been asked to make briskets for a youth group fundraiser at our church all the way up in Indiana! Thanks for all the content.

Thank Matt! Learned 2 things from this video, only cut what you need to save your brisket from oxidizing and Texas has palm trees 🙂

Thank you for helping us all be hero’s at our homes!

This is one of your best videos talking about brisket resting!

I just upgraded to the Ironwood XL from the Pro 34 waiting for delivery can't wait to give the Weekday Brisket a try, Great Video Thanks

awesome content as always, definitely my top 3 BBQ channels.. cheers from Melbourne, Australia.

Thanks for the 2.0 video. Looking forward to where it's warm enough to smoke. Midwest winters been all over the place lol.

Going to be doing a brisket this weekend overnight on my Ironwood 885! Love the upgrade on the XL!🇨🇦

As someone from the UK, I had very little idea of the sophistication of these latest pellet grills but always loved the idea of slow smoked meats. I have to say that I was so blown away by them that after doing some more research I went and picked up a Traeger timberline 850 from a dealer that happened to be quite close by. He was selling them as a package with bags of pellets, cover etc and he swapped out the Traeger rubs for a couple of yours! I'm in the early stages of learning and your videos seem to stand out for me. You know what it's like when you listen to a few people and you get a gut feeling that says, yep, this guy's doing it for me! I haven't fired it up yet but man, I can't wait. This is going to be a new way of life for me and family get togethers. Thanks Matt for doing these informative no nonsense vids.

Great video as always! For people looking to hold meat in the oven. Just google your oven model and look up how to recalibrate it. I set mine at -30 so my lowest setting at 170 is actually 140. I then recalibrate it back to 0 after the resting/hold period. Hope it helps!

REALLY nice video! Just when you think you know (mostly) all you need to know on smoking a brisket on a pellet grill, Matt drops a new video! Being in Kentucky myself, looking forward to the follow-up B&B pairing video.

Thanks from the Great White North! I made my first brisket (ever) on a new Traeger Ironwood XL using your instructions and it turned out amazing! There was very little leftovers. It was - 10 degrees Celsius and snowing so we had to adjust the temp down as Traeger temp fluctuated by +/- 25 degrees (12hrs at 190 supersmoke, 3.5hrs at 220 supersmoke, 7hrs rest)

Wow, I gave this a shot this past weekend! Trimmed it way more than ever before and ground the leftover meat. BTW, wife and I had a great burger that evening from ground brisket. Fired up my Weber Summit at 7 pm and got the brisket on around at 7:30 ish at 200-220F. Watched it till 11 then off to bed. Woke up at 6 am and the dang smoker was at 275 F from 12:15 to 6:00 and brisket at 185! Pellet grill would have resolved that. Quickly wrapped it and thought I’d ruined it for the wife’s birthday party! 205F at 8:30! Dinner at 4 pm! Wrapped it in a towel and threw it in a yeti and kept an eye on the temperature probe. 4 pm it was still 140F internal. Pulled it off. Wow, it came out amazing! 15.5 lb brisket, 3 lbs meat trimmed for ground meat and about 3 lbs fat that we made tallow, equates to a 9.5 brisket. This will be my new brisket cook method! My family of 7 plus 2 yr old grand baby destroyed this thing! Maybe 2 lbs of leftovers! Thanks for the tips!!! I’ll be doing brisket more frequently with this method! Also, you have all day to smoke snacks, chicken, etc. we did boudin for brunch and sausage and jalapeños poppers for lunch. Food all day. Also, that Weber (filled to the max with charcoal and hickory) went 20 hours without filling!

Thank you, I just smoked a brisket over the weekend any it turned out great. I have a Grilla Grill Chimp nothing fancy but the final product was great!

Man, I sure wish I’d seen this before following your Brisket on a pellet grill video from a year ago. Very subtle differences but this one has better info regarding the finish. A year ago you said probe tender, this one you explained more as in look for 200 degrees and open the paper to do a visual check. As I write this my very first brisket is in the cooler for two more hours. I’m sure it’ll eat good but I now have more knowledge for my next one. Thanks I really like the videos.

Matt I love your pellet grill cook method. I used your method on my last brisket and it was definitely my best one yet. The family loved it. I was in your store in December getting some Christmas gifts for my brother and a little something for myself. I want that hat you are wearing. I checked in December and your didn't have my size. I hope you get some more of those in the shop and in some big sizes. Keep up the good work. Love the videos.

You're the best Matt. I'm a meat church seasoning buyer for life. I haven't found anything that comes close to the Holy Cow for a big piece of meat. Thank you for this video and cheers to you and yours!

Love the channel, love the food culture around Texas BBQ, can’t wait for the Bourbon tasting. Love ya work all the way from Australia

I just broke in the Ironwood XL yesterday. I love the smoker and have ribs on it right now, but I’ll definitely be trying the weekday brisket within the next week or two… most likely with a little Bibb & Tucker 6 year.

Bro- one of the JOY'S of being a pitmaster is that sharp knife through butcher paper 👊 never gets old ! Your the KING 🔥bro - nail it evertime - true Swiss army knife-COOK [ pellet-offset ] doesn't matter! Keep it simple - it's just meet+rub+fire+knowledge! Man I'm super excited about a beef rib video I have coming out soon 🔥keep it brother - your inspiring us all !

Wow !!! The newest treager!!🔥🔥🔥 An that brisket came out like a smoked diamond 💎 💨

HOT DAMN !! Love that you updated this video and love seeing Ryan and the Bourbon Pursuit / Pursuit United team on here !!

Looks spot on! I need to do this soon! Thanks Matt!

Awesome thanks Matt. When you talk about how to rest an Temps. I bought a electric smoker just for resting my meats. Enexpensive and you can dial Temps down to 140 an walk off. Last brisket let rest for 14 hours and pulled out an 140 was temp.

such a great video. you thought of everything. i love it.

Will be doing the weekday brisket for a meeting at my house in April. I enjoy the videos.

I just did one exactly like this last week, started it at 8pm Thursday and it was finished up by 9:30 Friday morning to rest until 2pm late lunchtime for my co-workers! Holy cow and Traeger

I love the weekday brisket. If I had my way, our family of 6 would be enjoying Texas BBQ every week! I can't be there for your classes, so this is my way of learning some new tips and tricks. Good stuff man. Plus, many of the homeless in Lufkin, Texas have been blessed by those tips and tricks cause when I cook for them I use what I've learned in your videos. So thanks for doing these.

That's the cook, not the device. Love it.

Looks fantastic Matt! Your weeknight brisket original was one of the first ever cooks I did on my Pit Boss. I wasn't familiar with Holy Cow then. I am now(have a couple bottles). Will be giving this a go in the near future. I also look forward to the bourbon video!

Another texas guy here and thats the way to cook a brisket. Great job bud and i have some of your seasonings on order.

So I have given up brisket on my pellet grill,No success. This has me ready to try again. Thanks Matt!!!

Love being a student of the "Church". Maybe sometime share how you re-heat/serve for a leftover style and still keep the brisket nice and sweaty. Thank you Matt for your sharing. You or your rubs& seasonings have never let me down. ZM

Thanks a lot for sharing. Doing the same procedure here in Canada 😂

Favorite BBQ channel!

Fabulous video and cook!

Two of my favorite channels!

I'm so glad I'm a disciple of Meat Church!

Convection ovens often have a "dehydrate" option. On my Samsung, Dehydrate will run at 150 degrees. it's perfect for resting down smoked meats for as long as you need.

That’s a damn good looking brisket

I’ve done this same process on my Masterbuilt Gravity Series, produces a great product

Aint mad at that. Tasted even better than it looked. Bourbon and Brisket is a match made in heaven. LOL

I use my electric cabinet smoker to rest for long periods. Works amazing.

"...that's the cook, not the device." Love it!

Looks like its a little chilly down Waxahachie way with winter jacket on. Thanks for another nice video. The Ironwood XL is all over KZfaq today. I wish I was a Traeger tester cause it's a little over my budget...Please keep the video's coming out way...

Hey Matt! I live here in town and recently picked that same smoker. I have not done a brisket yet but right out of the box it made killer ribs (beef and pork) and a pork butt. I am really pleased with it and excited that you used the same model on this video. I’m craving some brisket now! I’ll be coming by the store to pick up some Holy Cow. Thanks!

Another great video! Gonna get a brisket on my Traeger soon. Thanks Matt! YITB

Did a brisket this past weekend holy cow 200 for 12 /wrapped for 2/ on traeger rested for 3 and the kids and wife all said the best one yet! I told them finally just relaxed and enjoyed the process! I did not worry about making a perfect brisket or any of that crap just enjoyed it. Now Im making some brisket chilli. Cheers meat monsters!!!

I gotta tellya brother, we have all 9 of the Meat Church dry rubs …. tried 4 of em and have not been disappointed. We’re jones’n to try the other 5!!!

For pellet smokers, try no-wrap until it's hold time. It's all about that hold, and the no wrap methods for pellet smokers builds better bark and smoke flavor.

Tried this method today and my brisket cooked a lot fast. Started at 9PM at 200 deg and by 6AM was already at 180 so I wrapped and it got to 203 deg by 9AM. Held it in a 160 deg oven until 5:30PM for dinner and it was still damn good but may adjust start time next time so I don’t have to hold it so long.

Great video Matt! Love the idea of a weekday brisket on the Traeger. Little hard this time of year in Nova Scotia as it’s -10C today, but not impossible. I haven’t been able to get the holy cow yet as my Meat Church supplier is an hour outside the city and has odd hours.

Can’t go wrong with holy cow and hickory 🤘🏻🤘🏻well done Matt

This was a great vid. Thx.

Awesome video. Thanks

I just took out the brisket from the fridge... Holy cow, this was spot on.

Could you do a video of your outdoor space. I want a built in Santa Maria grill like you have. I would love to see yours more.

Awesome!

lucky for me i work from home and i can monitor my smokes if needed even though the Masterbuilt 800 Gravity makes it pretty easy already with amazing results.

I did it this weekend, use your grandmas old time electric roaster, to hold at 140, I held for 15 hours and worked perfect; I am surprised I have not seen this on youtube.

Hell I wish I could cook like you and have a restaurant like you

Matt that’s perfect for us working folks. Makes me think this process would most likely work for pulled pork as well. How bout you give it a shot for us???

Hey Matt, I recommend trying Sugarlands Distillery’s Roaming Man Whiskey with your weekday brisket. It has a great peppery rye bite, that I think would work well. Love the videos!

Gotta look into this pellet grill. Great video

Nice cook Matt! Overnight cooking is all well and good till you go to sleep and the power glitches. Nothing can hurt your feelings like waking up to a cold,half raw brisket at 6 in the morning. Take it from someone who knows!!LOL Also, I have a stall story. I cooked 2 big butts this past weekend. I put them on Saturday morning at 9:00am. At 5:00 pm they hit 150 degrees. Then came the dreaded stall! Those butts stayed between 150-155 degrees till 10:00 pm. Then it took 4 more hours to get to 200 Degrees. I've never experienced a stall for this long a time. I've heard that moisture plays a big factor in the stall and we got 2-3/4 of rain Saturday. It rained all freakin day. I brought them in at 2:am ( Sunday morning) and placed them in a softsided cooler and went to bed. Woke up at 7 and started pulling them apart. They were perfect!! A 16 hour cook @250 degrees with a 5 hour rest ! I learned a good lesson on this cook. If this ever happens again, once I get good bark and smoke, Im bringin the meat inside and finishing up in the oven! I honestly believe the rain and humidity is responsible for the long stall. Any thoughts?

Love the videos...thanks for sharing your knowledge with us. It seems to me that the longer you would want to let the brisket rest you would use a lower temp. How long would you be able to let the meat rest...say at 140...before it dries out....I'm assuming at some point it would dry out. Thanks again

Love it ❤

Brisket + Pursuit United 🧡