Brisket on a Pellet Grill

hey guys it's matt with meat church and welcome back to my outdoor kitchen today i'm going to show you guys how to make a killer pellet grill brisket [Music] but when it comes to smoking a brisket there's lots of ways to skin a cat lots of different cookers you know me i'm a traditional texas barbecue guy i've got lots of brisket videos on our channel including briskets on offset smokers pellet grills but we haven't done a brisket on a pellet grill for a video in a long time and i thought it was time to update it put some new stuff in it some new twists and you know pellet grills have become extremely popular lately for lots of reasons most of the world champions in the world have a pellet grill some people don't want to mess with a fire some people have super busy lives you know they're out running around with their kids they have busy jobs whatever the case may be a pellet grill will allow you to cook outside more often than you otherwise would be able to because not many of us can lot of fire in our offset stick burner seven days a week so this is a great option in your cooking arsenal so what we're doing today we're starting out with a prime brisket that i've already trimmed for you guys and i've got a trim video on the channel i'll put a card up above to link you to that but what i did basically was i'll show you on the meat side i did not remove a lot of fat off of that because i cook my briskets fat side up so the fat on the bottom on the meat side will render i took i cleaned up the edges did about you know a quarter inch down the edges rounded them out took the mohawk off here and i did take a big section off here where the flat gets really thin because when you do that it enables you to get much thicker slices here and a lot more amazing brisket when it's sliced but i'm gonna show you something real quick here's all the trim i just trimmed this brisket here's all my fat and here is the the meat and fat which i'm going to grind all of this up and i'm going to put that use i put it in my freezer and then when i got a bunch of it i make burgers do all sorts of stuff with it but with the fat here i'm gonna throw this in the smoker and i'm just gonna let that go while we're cooking this brisket and every so often as it renders down into what i call liquid gold i'm going to pour it through a filter into a jar and i'm going to make beef tallow that has lots of uses so 100 utilization of the brisket so it might look like i trimmed it aggressively that's okay because we're going to use every bit of it so let's get into this and how we're going to prepare this today sometimes i use binders sometimes i don't but here's some the 4-1-1 on how a lot of people in texas barbecue will put a binder on their briskets there are guys that put mustard very well-known reputable places that just slather and brisket slather in mustard there's folks that put pickle juice and mustard together there's a little bit of worcestershire sauce you don't have to use a binder at all but i am today i'm going to use the w sauce friend of mine w sauce here which is a great worcestershire sauce and i'm just going to slather it on with my hand and it's going to run kind of thin and that's okay it doesn't really affect the flavor profile it's a it's a way for the seasoning to adhere and if you remember back on our prime rib video at the holidays we did the same thing and it was great all right so we're going to start seasoning on this side first now i told you don't stress leaving this fat right here because that's this is really thin and it's going to render out so here's how i'm going to season today i'm going to start with coarse black pepper this is 16 mesh pepper and i'm adding this in addition to my seasonings my meat church seasonings and i'll explain that in a second but i kind of season up high here so i get a good even application and i always put my pepper on first we like a lot of pepper here in texas you certainly can skip this and season however the heck you want this is just how i'm seasoning today so you put the pepper on first that way if you if you have other seasonings on first and then you put the pepper on the pepper could bounce off but the pepper is important because it will help catch smoke and build bark now mainly i'm going to season with my meat church holy cow this is our texas barbecue rub it's mostly salt and pepper with just a little bit of garlic so this is eighty percent of the primary seventy eighty percent of what how we're seasoning this brisket today and you could stop at that stage but i'm gonna come across with just a little bit of my holy gospel and i learned this from a lot of competition friends it's just a light application of that now like i always tell people you can season how you want a lot of people think that texas barbecue is solely salt and pepper that's actually not true that's the basis for texas barbecue however i can tell you that i don't know many barbecue joints hardly any that season simply with salt and pepper anymore there are some don't get me wrong but on the famous texas monthly top 50 not very many of them are just salt and pepper or 50 50 anyway but doesn't matter use whatever your favorite brisket seasoning is doesn't have to be me church you might make one you might buy one whatever you do is fine make sure you get the edges a little bit of holy gospel okay now if you're doing this at home i tell folks a lot of people cooking briskets on the weekend if that's the case then do this on a friday night it won't hurt your brisket to allow the seasoning to adhere for quite a while but you want to let it sit at least 30 minutes if not an hour if you can since we're making a video we're not going to let it sit that long i'm going to give this a good 20 minutes so i'm going to leave and let this adhere so when it's nice and kind of sweated out i'm going to be ready to put it on and when we come back i'll talk to you guys about how we're going to cook it let's talk about how we're going to cook this brisket when i teach barbecue i often tell people don't be so stuck in the recipe saying this is probably a 12-pound brisket by the way that this 12-pound brisket is going to take x amount of time here's the deal this is in the evening right now and i'm going to have this for supper tomorrow night so we're going to cook this overnight at 200 degrees super smoke it's going in at 7 pm and we're going to check it at 7 00 a.m since we're cooking at 200 degrees it's not going to finish it's not going to overcook i've done this a million times it's going to build bark and be great tomorrow morning when we wake up we're going to wrap it in butcher paper and we're going to increase the temperature to 250 degrees and when the brisket finishes then we're going to pull it off and we're going to rest it all afternoon and we're going to eat it for supper tomorrow night and it's going to be great so we're running the brand new traeger timberline xl which i love it's filled with meat church pellets which is a blend of oak and hickory it has three shelves i took the top one out so for you traditional guys a lot of people think that you have to cook a brisket on a pellet grill fat down well i'm gonna put it on the middle shelf actually i'm gonna turn around the other way let's do this pits are convection ovens the heat is doing this so i'm getting away from the bottom down here that way i can cook it fat up my preference the what i call traditional texas whey now if you like it meat up that's fine do it meat up you guys cook it however you want to cook it that's how i like it so we're going to let this roll i'm not going to insert the integrated wireless meter probes only because i don't need it yet i don't need to monitor it i know it's going to be okay but when we wrap tomorrow morning i'm going to put a probe in so that i can monitor this cook from my phone and know what's going on because i got a busy day tomorrow anyway we're going to leave this alone i'm not going to touch it not going to spritz it i don't have to do a thing i'm going to hang out with my kids and i'll see you guys tomorrow morning good morning guys it's 8 30 8 35 a.m actually at the meet church kitchen we've been smoking this brisket for 12 hours and five minutes at 200 degrees super smoke and as promised i have not touched it i have not spritzed it i've not done a thing and it's already looking pretty good look at that so it's starting to bark up it looks really good to be honest with you you can start to see a little little juice here so at this point you know i'm deciding do i want to wrap or not i don't completely have the color i want to wrap so let's let's check the internal temperature right here in the flat we're in the 160s with my instant read thermometer so i usually wrap in the 170s and i didn't think we were quite there so i'm going to put it back in and i'm going to slightly increase the temperature let it keep cooking i'm going to go up to 225 still with super smoke rolling so obviously i could have cooked a little higher and it might be a little further along but this temperature works good so let's check in on our fat that we've been rendering so you can see even at a low temperature of 200 a lot of it has started to render into this liquid gold and we are going to do this all day you can put a coffee filter here but i'm not a coffee drinker so i'm using a paper towel and i'm just going to pour this into this jar strain it i just don't want any of those bits in there and we're going to strain this all day long and make beef tallow which there's lots of uses for this we'll discuss that as this video goes on you know we're actually going to use a little bit of this later in our cook and you don't have to do that but i'll explain the pros and cons to that so i will continue to pour this in i'm going to put this pan back in the timberline xl and we'll just render this all day and we're going to come back when this brisket's about 175 which is going to be the wrap stage for me at that point we're going to wrap it in our unwax butcher paper and then we're going to increase 250 and keep cooking so we'll see on a little bit okay guys we've been cooking this brisket for just over two hours at 2 25 so let's check in on it and it looks awesome so you can see the bark has developed further the entire brisket is really pretty wet at this point so i'm going to wrap it i'm going to increase the temperature for the rest of the cook so i'm using my unwaxed butcher paper this is 18 inch paper so i overlap it and then i'm going to spritz it this makes the paper more more pliable help it wrap around the brisket better this is a mix of cider vinegar and water that is not important you can just use water but i've got a spritz bottle of cider vinegar and water for just spritzing in general all right so the important thing on wrapping a brisket you want to make sure it's nice and tight lots of ways to do this but here's how i do it i like to wrap and paper i've got a video on my channel what are the differences in wrapping in paper versus wrapping in foil you certainly can wrap in foil it will speed up the rest of your cook it'll steam the bark just a little bit but you can remove the foil at the end you can get that bark back you can check out that video and it'll kind of show you the differences but here in texas this is how we do it [Applause] if you've ever swaddled a baby it's basically what you're doing pull it tight it's already nice and tight there we go perfecto all right we're going back in i'm going to increase the temperature to 250 and we're going to cook it until it's probed tender all right guys it's just after lunch time here at the meat church uh we've been cooking a little about two hours more at 250 and i know the brisket's done because i've actually probed it in a couple places as you can see here um i've actually probed through the paper with my thermapen it's also now i can feel here where the two muscles come together and it's nice and tender so it's looking really good and by the way here was that tallow i poured in earlier and i'm still i've still been rendering even more so i'm going to show you guys something i like to do this is a long rest i'm going to rest this until dinner time so i'm going gonna pour a little tallow on the paper now remember i seasoned this brisket pretty heavily so this will help mellow that so gonna be careful tallow's not a magic answer uh it will mellow out your seasoning but this is i just do this for the rest just a little bit now what i'm going to do i'm going to set this on the counter out here at ambient temperature for an hour to like fully stop the cooking process and by the way you can leave this out safely for two or three hours on a warm day and it's it's you know springtime in texas it's good weather to do that but i'm gonna stop the cooking process and then after that hour i'm gonna put it um in a yeti and i'm gonna let it ride until supper time see y'all then all right guys this brisket has been resting three hours it's 5 p.m here in texas so we're getting ready for dinner let's roll this thing out let's see how we did [Applause] the big reveal oh yeah you always want to you know any of your jew anything comes off the paper put it on there not gonna hurt actually it's gonna help what we're resting on here in the pan heck we'll use that too how much of that you use that's up to you but i'll tell you i like to do at the end of a cook because it's good to have tallow on the block when you're slicing you know brisket i always say dies a pretty quick death when you start slicing it so only slice how much you need and if you know if you've got big section left and you go to cut some you can put some towel on the end of it and that's kind of a texas barbecue thing at the end of a cook but first and foremost let's talk about this brisket i mean man it's got epic bark the traeger timberline xl the meat church pellets amazing bark obviously with that super low and slow cook you know i'm gonna go ahead and say this again i said it beginning lots of ways to skin a cat but this was super convenient so you can't really argue with that man looks good i'm gonna get into it let's see here well clearly super juicy the juice is just running down out of that so i'm gonna take a couple slices off here let me tell you something about cooking in an outdoor kitchen in texas this time of year the flies know what's up so they're out here well that's all right so there's our there's some of our lean i'm gonna get into uh to some of the fatty here they want some they want some burnt ends i'm pretty sure none of y'all are going to argue with that that's tender man look at that just falls right down where to start well i'll go in on a little bit of the lean here oh i didn't cut all the way through got hung up on the end nice and tender i made that i cut that slice too big but nonetheless smokey and delicious well the lean is good but you guys know me i'm not here for the lean i saved that for my neighbors i'm here for that fatty just give me a little piece of that with all that bark and that smoke on there now that's where it's at damn that's good success that's all i need but i have a little burnt in action all right dang that's good dude you gotta love you gotta love a brisket that was that easy not a lot of interaction with it cooked it all night wrapped it up increased the temperature a little bit rested it for a long time man we're good to go i was so so so good and you know let's go back to this full utilization of your brisket so again look down here the reason i trimmed all that excess off here is to get big nice thick slices slices off the end of the flat but we're going to utilize all that you're going to use all of that brisket trim we're going to turn that into burgers and then all the tallow we obviously rendered down here lots of uses for that it's a great fat when this hardens up i scoop it out and put in my cast iron skillet to cook my vegetables with i wipe my pits down with it i condition my hair with it that's how i've got the best hair and barbecue so lots of good uses for that but man this was awesome cooking on the brand new timberline xl that thing is badass this was crazy easy i loved every minute of it um if you guys uh like what we're doing please like and subscribe to the channel but this video is part of our famous hardcore barbecue series where we've got tons of barbecue recipes so there's a playlist for this on our youtube channel you guys be sure to check it out we'll see y'all next time [Music] did you work at mtv once [Laughter] [Music]

Channel: Meat Church BBQ

Views: 749,997

Keywords: brisket, smoked brisket, brisket recipe, texas brisket, how to smoke brisket, pellet grill brisket, pellet smoker brisket, smoked brisket recipe, pellet grill, how to smoke brisket on pellet grill, traeger brisket, pellet smoker, traeger grill, brisket on a traeger, brisket pellet grill, meat church, matt pittman, traeger, bbq, barbecue, grilling, meat church bbq, meat church bbq youtube, Meat Church BBQ YouTube, Meat Church, Matt Pittman, BBQ, Barbecue, Grilling, how to, cooking

Id: klmG0DQgEJs

Length: 20min 28sec (1228 seconds)

Published: Wed May 11 2022