I spent summers in Brownwood Tx BBQ'ing with my grandfather back in the 70's. BBQ wasn't really "trendy" as it is now so it was a MUCH simpler thing. Anyhoo...his "pit" was literally a PIT. He had a hole in the ground in which he had re-bar and a sheet of expanded metal. On Sunday morning he'd get up early before church and build the fire (Oak/Mesquite out there) while he got the brisket out and seasoned it with nothing more than yellow mustard, salt/pepper. Once the fire burnt down to a pile of hot coals, he'd then place the meat on the expanded metal sheet then lower that onto the re-bar which was about a foot over the coals. He had an OLD wheelbarrow(metal wheel) which was the cover. He'd simply flip it over the pit and go in, wake us up and we'd go to Sunday school and church. We'd get done around noon or so(Southern Baptist ministers don't wear watches!lol! ) then go and get a milkshake for lunch. After getting my church clothes off, I'd climb the peach tree so my grandmother could then slice and make peach cobbler and my grandfather would usually take the brisket off about then and let it sit until the cobbler was done. Sliced it up, ate and had peach cobbler for desert. A real central Texas meal!

Lots of different schools on brisket and they all work. I prefer low and slow. I start out at 225 for a least 6 hours. I get a great bark by doing that. Once I hit 160 degrees, I wrap and increase my temperature to 275 until I hit 205 degrees internal temperature, then I pull it. I let it rest for an hour and it is brisket perfection. If I do burnt ends, I cut off the point and cut my cubes and then they go in a pan with aux jus and bbq sauce for another hour. Meat candy.

Been smoking on the masterbuilt electric but my wife just got me the traeger 575 for Father’s Day! Can’t wait to smoke on it! Will be coming to meat church for the recipes!! Thanks Matt!!

Did this exact setup on my first ever brisket smoke on the Traeger for a party. Everyone said it was the best brisket they ever had. Turned out amazing. Thank you!

Matt's videos are the best of the series! I enjoy the way he teaches.

Great video, I have made 2 briskets on my Traeger so far & loved them both...these tips will take my cook/carve to the next level, thank you!

My wife enjoyed the brisket a while back, but THIS? Just kept it simple. I'm going to follow this model next time. Thanks for the tips!

If my high school algebra teacher explained things as well as Matt Pittman I would'nt have failed algebra

OMG covered all the bases, thanks, trying out to pellet smoke a brisket for first time 😉

Surprised by the high heat. I did a couple pork ribs in the past few weeks that we’re incredible. I can’t wait to see how everything turns out.

Great video. Im thinking about purchasing a Traeger. Ive always smoked my briskets on offset stick burners. Definitely looking forward to this. Greetings from Far North Fort Worth!!

Awesome. Cooked a small one using your method a couple days ago came out incredible. Currently have a 6kg angus brisket in there see how this turns out.

I own a Pit Boss, but your videos are excellent! I look forward to using the skill set you have demonstrated. Thank you!

Where have you been all my life Traeger!!!!! First time cooking a brisket and i followed this recipe. Me and my family where so amazed that I could cook something so delicious as this. For someone that burns water lol, Traeger is unbelievable.

Follow this guys recommendations!! Go Matt and Traeger!! Thank you for helping to explain the meat, trimming the fat and the process. I threw in some Worcestershire sauce in place of the Holy Cow!! Opened the lid and mahogany color perfection before wrapping!! Get the learning curve and use foil first then step up to paper. Resting is critical!! Pro Tender and Done! Love it!

Awesome I have two traegers old style 075 with cold smokers one Louisiana one PK one Brinkkman off set a Traeger 22mag and a couple Weber's for fast cooking. Out of all the grills the Traeger is far the best for long cooks and smoking. The Louisiana is second great videos guys. All my friends give me a hard time about all the grills on my deck but I love to cook!!!!!!!!!

Jus used this method for a second time and it’s just as awesome as the first. My go to method!

love your products man, best seasonings out there!

Keep these videos coming with Matt! The best ! Just got a traeger !

Looks delicious, I just bought a Traeger and still learning I make ribs, salmon, prime rib and I love it my new Traeger.

Matt, your videos are very informative and it made me win the block brisket competition on my very first brisket! Traeger is definitely the way to go if you want amazing food! I’ve also ordered your rubs holy gospel. Thanks Matt

I love this guy when he teaches! I wonder how many church services he has on Sunday! LOL! I’m surprised there are thumbs down on this video. Too many gas grill owners out there, or people working for a competitor...

I hope Treager takes care of ya Matt, you're the reason I bought one of their smokers. Love it!

My wonderful wife just surprised me with a new Timberline 1300 last night! I cannot wait to make my first brisket on it! That brisket looks amazing! I also ordered 8 of the Meat Church rubs!

Incredible demonstration, Thanks

Just followed this video and this turned out to be my favorite brisket so far. UPDATE: I have followed the several times and every time the brisket just turns out AWESOME! I'm a Meat Church believer!!!

This has to one of the simplest vids on smoking a brisket i've seen so far....very easy to follow!

Did my first brisket today using your method. It came out great! Thank you

My daughter called me the other day. Her husband, who has stage 4 brain cancer, asked her to ask me to make him a brisket. How could I have said no? This will be my second brisket on my traeger, first with this recipe. Can't wait to make it for him this Saturday. Thanks for the great video and instructions.

Matt these videos are Brisketly Brilliant - much appreciated!! Can't wait to do my second brisket!

I got a 14lb brisket from my local butcher shop yesterday. I'm throwing it on my ironwood early tomorrow morning. Can't wait..🤤🤤

Use this method, perfect every time!

Nice job. The way Matt talked about and looked at the brisket at 4:20 reminded me of prom night. Good stuff.

I like this recipe because it gets the brisket done quickly. Most recently we followed malcolms method on the traeger of 195 overnight and then i think 250 the next day and the difference in the texture was noticeable. The malcolm method was the best brisket we've ever done. This one was good and took a lot less time. This is a good method depending on the amount of time you want to put into it.

Talk about mouthwatering!! Man, that looks freaking delicious! My hubby got his traeger last month so this will be the recipe we use! Thank you. Cheers, from Cali.

Thanks for making and sharing this wonderful video

Thanks Meat Church for the video. I wanted to make a brisket for the Super Bowl this year on my Traeger Timberline. I followed your instructions step for step and the brisket came out awesome. I even used the Holy Gospel seasonings which were a hit. I didnt have to spray it with apple juice as it came out very juicy. Keep making your videos!

I've been on the fence about a Traeger, but after watching a few of your videos it's for me! I'm also subscribing! Keep on keepin on!!

Gonna jump in and make my first Sunday. Gonna follow these exact steps. Wish me luck.

This man has the best seasonings of anybody I’ve tried a few but I’m hooked with the meat church.

Thank You Matt for your video. I have been smoking my briskets around 225 and for the most part the brisket is good, but most of the time, a bit dried out in the thinner areas. After watching your video, I tried another brisket at 275, as you commented on and it was the most tender and juiciest brisket I have ever cooked. My family devoured that 12 lb., brisket in one dinner.

With my first ever brisket man those rubs outstanding!! I did a 12 hour cook on mine! 225 super smoke till internal temp hit 165! wrapped in butcher paper and cranked heat to 275. pulled brisket off at 203, and let it rest for 1 hour. I really need to try this again!! gave most of mine away to some friends in need!!

Great instructional video....Thank you👍🏻

I bought the Pro 34 and tried my first brisket recently. Came out tough and tasted like jerky. It was just a 3.5 pound corned beef brisket flat though. Been doing more research and I’m definitely going to try this. I’ll buy a full packet this time, I think it will be a lot easier.

I'll admit that I was intimidated to cook a brisket, especially being a Texas boy myself, but you've given me the courage to give it a go. Thanks brother!

Matt you make it look so easy! Texas style brisket is the only way to go!!

I have to make one now. Great job

Thanks for making this video. Followed your instructions and it turned out amazing. This was our first one and I dont know that there is anything to improve on.

Man, that brisket was JUICY!!!!!

Worked to perfection for me with a smaller brisket I picked up from Costco. Probe for temp was critical as at 275 it hit 160 in only 4 hours. Once I wrap in foil I put it in the oven as the pellets are pricey up here in Canada and it’s not like it’s going to get smokier when wrapped tight. Best and quickest brisket we’ve had as others were cooked at 250.

Matt, I love the tips... But the tip on the high-altitude sprinkle was hilarious... Keep up the good work.

What an amazingly well done video. Straight to the point while keeping it entertaining.

275 was far too hot on my 885...after 3 hours it was at 154 degrees. I finessed the temp a bit and made it work though. I will start at about 200 next time and see how that does. Love the rubs though!!

I just tried this today. Had a 12lb full packer brisket. Put it in at 630am at 275. Went to check on it at 1230 pm(6hrs) and it was done. Reading all throughout the point and the flat at 204-210. I guess every piece varies but I wasn’t expecting it to cool so quickly. I’m sure next time when I plan to eat at 6pm and start my cook at 11 it will take a full 10-12 hours to cook. 😂

I love brisket. So much.

Just got my first XL Ironwood Traeger excited to get it together. Then, smoke my 1st brisket, I'm going to try those two seasonings.

Love it 🙏🏼🙌🏼

I used my new Traeger for the first time this past weekend. I followed this video exactly and it came out amazing! Thank u sir

The best briskets start with the best prep

Central Texas BBQ is king. IMO. Great video and instructions

When you placed the thermometer in the brisket for the last time you didn't mention the final temperature! You left me hanging. Very nice explanation on Texas Brisket and love the spices.

One of the best presentation recipes I've ever seen good job Matt

It works! So good!

Thank you Matt, I followed this exactly,, it was perfect ! Used my own rub though

I usually cook mine at 250. At 275 degrees the internal temp gets to 165 degrees at around 4 hours for me with a 16lb brisket. At 250 you can string it out to be at least 5-6 hours of smoke time. I recommend butcher paper as well. With tin foil you are essentially steaming the brisket and you lose the crispy bark from the first part of the cook. The butcher paper helps release some of that steam allowing you to keep the bark.

Such a humble but badass dude.

I'm on my 3rd Traeger. Keep on upgrading. I now have the Timberline 850 like you used in this video. Cooked a monster brisket for 33 people the other night and it was a huge hit! Hate to say it but my Big Green Egg and propane BBQ are deck ornaments now. I love my new Traeger!

Good cook, looks scrumptious!!

Great video, I have the smaller Traegar unit and I found the temperature recommended was to high for the unit and the Brisket was burnt. I am going to try a lower temperature next time.

Oh man, looks like I'm goin to Costco.

Great video. Just got my first Traeger and can’t wait to use it.

Excellent video! Learned a lot!

Awesome job, Matt! Next up, some burnt ends, please.

what an underrated transition at the start!

This was helpful for a first timer.

Thanks for great video Nothing fancy don’t need 100 ingredients just simple brisket 👍🏻👍🏻👍🏻👍🏻

Hi Matt, I used your method for my very first brisket and came out really good, used aluminum foil to wrap. The only problem, there was about 3-4 cups of accumulated meat juice inside the foil which dripped all over while taking the brisket package out of the smoker. Will this happen if I use butcher paper? Since it’s known to breath, I wonder if the juices will seep through the paper or hold it like foil does? What tricks can you give to avoid this from happening? Maybe cut a hole towards the end of cooking, tilt the brisket towards the bucket and drain? Any other tricks would be appreciated.

Finally someone else agrees!! The squeeze hurts to watch

Nice lookin brisket for sure!!!

I have the jr smoking I replaced with the 750 ifff now going to trying thist brisket

I’ve never smoked a brisket that hot. I’ve had good luck at 180 and then turning it up to 225 after the wrap. Normally a 12 hour cook. Gets a deep smoke ring, juicy and tender. Everyone has their own way I guess

Hey Matt! I’ve been doing stick burner Briskets and am going to attempt my first Traeger Brisket this weekend. This all makes way more sense to me as a stick burner guy than the Traeger recipe. My one question is did you spritz at all throughout this cook?

I just bought my ironwood 885, and I'm excited. I am upgrading from a masterbuilt which is ok but overpriced. I'm going to miss being able to go all the way up to 700 degrees, but hardly any of my cooks required me to go that high. Can't wait.

Thanks for that Matt it is delicious I appreciate it

"I'm okay with going back in the same hole" 7:31

Why use the separate temp probe ? Doesn’t the newer Tragers come with a temp probe built in?

You had me at Central Texas!

Great Product / Great Customer Service

"I'm okay going back into the same hole...so tender" 😂🤣

If this is what meat church is all about I’ve been going to the wrong church my whole life! Looks freaking amazing!

Makes me want to make on this weekend.

Great video!

Perfect! Can you give the temps of the meat when finished?

Noob question: Can you just put the built-in Traeger meat temperature probe into the brisket and monitor the temp that way?

My mouth is watering.

Oh wow looked delicious but I'm from west Texas I'd have to use mesquite wood. It's pretty powerful smoke so ik some people don't like it but it's my preference. Very awesome video though!! Saw some awesome tips I can't wait to use.

I’m still nervous to do my first brisket on my lil Tex ( in Tx !) I have watched numerous vids, and soon will grab me a prime one from Costco and do it! 😎🙌

So if your brisket gets to 165 internal at 275 to quickly then what so I'm saying it gets to hot to fast not long enough of a cook to break down the fibers

i have a pit boss but the way you teach these videos you come out with a perfect product. really like your channel.

At 7:33. I see what you did there Matt. LOL! Love your vids Brother. Keep up the great work!