Brisket on my Mill Scale offset trailer smoker

hey I'm Matt with meat Church let's fire up Geraldine and smoke a brisket [Music] well welcome to part four of our third annual hardcore barbecue Series where we cook all the classics in this YouTube playlist we've also got tons of brisket videos already so this will go in that playlist as well but as I mentioned obviously we're cooking today on my prized possession my mil scale Offset Smoker but for those of you that don't have offsets while we're going to talk a lot about offsets you can definitely apply this lesson to any type of cooker you have whether it be pellet grill kamado grill two Zone Fire and a kettle whatever the heck you have or even if you cook in your oven all this will apply because I'm actually going to show you how I trim my briskets it's what I consider a Texas style restaurant trim to leave you with an amazing product at the end to cook so that every bite is great and it's going to be a ton of fun so let's get at it so let me grab my brisket thank you I'm obviously not in my uh outdoor kitchen today so I always say big tip uh cold as possible on your briskets the colder the brisket the sharper the knife the better the experience you're going to have so big tip there this is uh this is a 44 Farms Prime brisket 44 out of Cameron Texas trying not to cut my pretty cutting board with this super sharp Montana knife fillet knife [Applause] all right let's talk about what we got here full Packer brisket gorgeous marbling um I'm get didn't have the weight on it I'm guessing this is probably 16 ish maybe 17 pounds when I'm looking for a brisket I like to buy between 15 and 18 pounds because I'm going to trim it down pretty aggressively and I want big thick slices so I look for a pretty shape and then down here on the flat brisket two muscles Flat Point underneath but on the flat I want it as thick as possible right here to get some really nice slices out of it so overview of how I'm going to trim this brisket and then I'm going to jump into it first thing I'm going to do is I'm going to remove the decal the hard fat here that connects the two muscles together I'm going to flip the brisket over I'm going to make what I call a little Mohawk right here and I'm actually going to remove this entire section to get rid of this big fat pocket and to kind of flatten the brisket out make it nice and even a really even brisket will cook a lot better then I'm going to turn it over and I'm going to shave the fat down here on the edge so on the fat side you're looking at fat right through here I want to get that down to about a quarter inch and then lastly I'm going to shape it I'm going to kind of flatten it out and I'm going to straighten this out get cut off this really thin part and that's an optional step I'll talk about that when I get there but if you don't trim that off that is going to overcook and be dry which you know it's your choice if you do it I always say your kids or neighbors you know might like that but again I'm going to show you a Texas barbecue joint trim that leaves you with a brisket that when you slice it every slice is great and I believe in full utilization of animal so we're not going to waste anything so I don't make any apologies for how aggressively I'm going to trim this because I will take the fat I will grind it up in a grinder and then I'll set it in a pan next to my brisket and render a beef towel out of that and then I'll take the meat and I'll make an 80 percent meat any 20 fat pile I'll grind that up and make the most amazing hamburger meat you can use it in sausage he saw all sorts of things you all have uses for hamburger meat so we also have a brisket trim video I will put that a link to that as well but this ought to be all you need so let's get at it all right here we go we're just going to remove this decal might take a couple passes and on the fat on the on the fat on the meat side you don't have to remove every little piece of fat that you see here what I do is I'm just looking around to see if anything is kind of hard sticking up and if so I may kind of flay it away but that's not that big a deal because ultimately we're going to cook this brisket um fat side up meat side down so this softer fat right here will render away so you don't have to sweat that too much none of this is too hard so I'm not I'm not going to worry about it I'm gonna flip it over with my hands here I'm going to pinch this up and kind of make what I called again a mohawk or kind of like a shark fin some people just kind of dig this fat out I don't like that method because then you're left with two pieces of meat that kind of end up looking like a pair of lips and it doesn't cook real even so I'm going to cut the entire thing out and if you look at this that's mostly fat just a little bit of meat right here and I'll trim that out and save that for my grind later I always process all of my trimming after I get my brisket where I want it so you can feel that if you don't think you got enough you can kind of take another pass it's still pretty hard so I'm gonna probably just cut that down just a little bit more [Music] okay now before I shave down what I'm going to do is is make a nice slice to kind of clean the edges up and now you can really see that fat a lot better and you can see where it's really thick here I prefer to shave this direction but that's just a preference thing this is just an experienced thing and I tell people trim slowly because you can always take more away but you can't add it back if you get if you if you trim too fast get too aggressive you're going to scalp it which you know I'm likely to do and that's okay it's not the end of the world just take your time with it [Music] and when I think I'm about done before I clean it up I'm going to run my hands over it and fill in anything that feels really thick or hard keep Trim in there because hard fat just won't render down foreign push the edges out I like to flip it over so I can see that edge really good see where anything's hanging over there's so many ways to do this it's just whatever works for you now I'm going to shape it up so we've got a pretty good shape so far you don't want any points so I'm going to round this out right here and I'm going to just make a nice trim down here and round this out and again get rid of some of that thin stuff yep that's great neat right there but it's going to make an amazing hamburger foreign [Music] this used to be an area where I struggled with teaching this because people say oh that's great meat it is great meat but ultimately you're talking about maybe a pound or so and again there's just so many uses for that that I'm not worried about it but I know I keep repeating it it's up to you you decide how much you want to take off of that now what we're left with is you've got really nice round edges that aren't going to burn up in the cook and you've got a much thicker flat right there I'm going to clean that up just a hair if you can see that is a really nice even brisket now that's going to cook great and you're not going to burn up here now when you go to slice the flat you're gonna have a really thick slice right there and every bite of that's going to be great if you run a barbecue joint in Texas when you slice brisket you can't afford to serve a bite that's not amazing and so that's why we go that far with that all right it looks pretty good I'm gonna go get some seasoning so we can get this on the next step I'm gonna throw a mustard slather on this is very common in Texas barbecue and I'm going to tell you that don't be afraid of it doesn't change flavor profile and it is optional binders are ways for seasoning to adhere not only for the seasoning to adhere now but also to stay adhered during the cook lots of my buddies that own Texas monthly top 50 barbecue joints do this it's extremely common I would say the top barbecue joints to do this so don't turn your nose up at it but you can slather in whatever you want and like I say we're in Texas by God we're going to use Whataburger mustard don't need to do too much I already said I'm going to cook fat set up so I'm going to season the meat side first so I'm going to be pretty simple with my seasoning but what I'm going to do is I'm going with some just coarse Cracked Pepper at first so this is 16 mesh pepper very common text barbecue and I go with this first because black pepper catches smoke will help you build bark and I like to put my bigger seasonings on first I started saying this lately people ask why if you're going to layer seasonings put the big ones on first frankly so they don't bounce off get your edges I like black pepper but you season whatever flavor profile is your favorite and whatever you like then we're going to hop over and just Pat it on here back to the meat side and I'm going with our holy cow it's our number one rub it's my OG holy cow is salt pepper garlic it's mostly salt and pepper so Texas barbecue is known to be salt and pepper I'm here to tell you it is usually not just salt and pepper there are places that do that I would say there are more Texas monthly top 50 barbecue joints that use a little something extra and this has a little garlic and I have yet to run into someone that is going to complain about that be sure to get the edges you can also use the board to get the edges which I'll do here in just a minute Pat it on repeat the process nice and simple so how far in advance should you do this well you know I teach barbecue and a lot of the feedback I get is a lot of people just don't plan and they basically do this and throw it on the pit that's okay if you want to but give yourself at least an hour or do it overnight I love to tell people you know what season this thing on Friday night if you're cooking on a Saturday this is how you can use the board by the way if you want to get those edges no problem doing your trim like this do your trim like this on a Friday night if you want throw it in the fridge in a pan with foil over it let it ride all night and then cook it the next day so we're going to let this sit here for a little bit I'm gonna go check on my fire get my Mill skill rocking at 250 and then we'll get into cooking all right let's talk about cooking the first things first brisket is really simple to me if you follow just a few key tips it's really not that hard to cook to me I'm gonna like boil this down to very simplistic terms it's a two-step process to me this is about a 40 degree piece of meat and we're going to put it in this pit and we're going to smoke it until it's tender now I always teach like using instant read thermometer to nail your desired final internal temperature or doneness and that's super important but I also do a lot of things by feel difficult to teach in a video I will demonstrate that but an instant read thermometer is your friend ultimately so hypothetically we're going to go from about 40 degrees to 203 degrees in two steps what I like to do is I've got my Mill scale running with Post Oak use whatever Woods you like but I cook a central Texas style barbecue and we use Post Oak other other Woods I like would be Mesquite or hickory or if you want something with less smoke a pecan but definitely a hardwood is is the way I like to roll I'm going to go fat in 250 degrees and if you're running an offset I take the thinner the flat end and I put that towards the Firebox now if you're not filling up your entire pit then stay away from your far right door get more towards the middle you know if you can in and that's how I'm going to cook my first step and the first step for me I'm going to be visually looking for beautiful bark letting it get really dark and ultimately with my instant read I'm going to probe right here in the flat and it's going to be around 175 internal temperature when I decide to wrap which takes us to step two I'm going to increase the temp on my pit a little bit at 275 I'm going to spin the brisket to point the point towards the fire and I'm going to take it to that 203 number or Tinder I'm just hypothetically using two or three every piece of meat is different I find that wagyu briskets usually require a higher internal temperature to be done but again I'm going to show you kind of how to how to fill it so it's going to be pretty simple so let me go ahead and take this pit this pit this brisket and put it in the pit and then we'll go from there so flat towards the fire I'm gonna need some more gloves too if I can get an assist I've got a couple that have been cooking I'm going to show you guys a couple options on wrap real quick so unwrapping when you want to wrap your brisket you can go foil or you can go paper aluminum foil is a way to get through the second stage quicker you lose some of that beautiful bark you've built paper is permeable so I like to wrap in paper but either work I know great pit Masters that do both so we're going to do paper today let me uh put some new gloves on here because I've got a couple briskets that have been cooking for seven hours they were about a pound smaller but they're at 175 because I just checked them [Applause] so let me lay it I use 18 inch butcher paper it's unwaxed butcher paper super cool butcher paper by the way because it's got our mascot Mito bandito on it I'm just going to overlap them by about six inches or so let me grab a brisket I'm going to take cider vinegar and I'm going to spray this paper around my Miller Lite this helps you deal with the paper a little easier and then right where the brisket's gonna go I'm gonna put some nice good little wet bed there lay my brisket down so I've got an instant read thermometer in my pocket I'm pretty lucky with that one right at 175 right here in the flat so it's time to wrap for me I also take a little cider vinegar Spritz on the top I did not Spritz this brisket whatsoever during the cook I literally didn't touch it my goal was a 250 degree fire sometimes it was a little hotter sometimes it's a little lower that's okay just trying to average 250. a little tip I'll add in I didn't do this today but I actually like to put a brisket in for the first couple hours at about 200 degrees if you can if you have the time let that brisket get in there kind of hang out come up to Temp a little bit acquire a lot more smoke so if time allows that's something that you guys could do I gotta move this brisket back just a hair okay a lot of ways to do this but this is a way that I've always done in a way that works for me so come over the brisket and lift it up and wrap it nice and tight underneath a microphone littered from truth this is kind of like a paper football take your Corners nice and tight and then swaddle a baby pull it tight over the top you don't want this loose this is a foolproof way to wrap a brisket okay over pull it tight pull back over one more time so we got a little extra excess I'm just going to fold the excess under there we go it's that simple it's super tight we're gonna go back in the pit now what I like to do as I said earlier I like to run my temperature up a little bit 275 degrees put the point towards the fire to render out those last fats you could say at 250 if you want to there's no one right way to do it I always say adjust the recipes to kind of like your liking whatever you have going on in your life if you don't need this for a while you can let it ride a little bit longer so back in we go and naturally I have another brisket at that next stage so let me talk about this so this brisket I checked it also right before we fired back up and it's nice and tender and I can show you several ways that we checked that but first off again difficult to teach on camera but pick this up and feel it like it is like completely pliable but you can see the hole I poked in here with my instant read I checked here and I was right at 203 but and this is the flat in the flat this first place I checked but then I'll always check a couple more places just to kind of make sure but something that you could you could start to work on as you cook more of these would be get in here and fill it so start to open it up now we need to let this brisket rest so we're not we're not ready to slice it and save that Tallow that's good stuff any I didn't cook with any Tallow but anything that comes out of the brisket you definitely want to take advantage of that so at this point you actually don't need to look at the brisket but reach your hands underneath here and feel it feel all around I'm telling you right now there ain't nothing that's tough on this thing this thing is soft as softer in the pillow I sleep on at night so I'm pushing underneath yeah difficult to show you on camera but try this when you when you think your brisket's done reach in here and fill it on the edges is it this one's completely soft so I like it so I want to wrap it back up and let's talk about what the heck do you need to do from here well you need to this brisket needs to rest and let's talk about resting and kind of what's practical what I find that most people do is most people they're so anxious to get their brisket cooked and just to eat it but my good friend Dane Weaver at Dane's craft barbecue in Fort Worth he said something in one of my classes that really stuck with me he said people focus on the increase in temperature to get it cooked but I think the decrease in temperature is just as important you know if you come on barbecue schools I say people want to cook a brisket they get up early Saturday morning they want to finish it by five and they want to eat it by six that's fine it'll taste beefy it'll probably be tender but if you want to know how the best brisket in the world has made give it a proper rest what I do here is I leave my brisket out at ambient temperature like this it's a nice Texas Spring day so it's you know it's probably in the 70s if I take this 230 degree brisket and leave it on this table I don't want to slice to 140. it'll take nearly three hours to go 203 down to 140. the best barbecue joints in the world they rest down to 140 and then they throw it in a 140 degree warmer all night long until lunch the next day I know most of you don't have warmers that will do 140 ovens go down to 175 pellet grills go to 165. you don't have to do that it's just a tip to let you know how the best do it so at a minimum I would rest it down at ambient temperature to 140 or if you want to hold it longer than 2-3 hours then just rest it like this for a few minutes to stop the cook process and then tuck it away in a Yeti lock it down and let it ride in there as long as you can when you drop below 140 you want to you want to eat it within two hours so just be mindful of that so we're going to let this rest I'm going to let it go all the way down to 140 and then we're going to slice it and see how we did briskets rested down and I'm hungry so let's see how we did [Applause] this is more exciting than Christmas morning well she's Barky she's still very tender we're going right on the Pecos table here why not all right well if you don't know how to slice a brisket you can't just slice it all the way into end you want to go here where the point and flat meet and basically you would spin this direction and you would slice like this but I bet you are wondering how we did well let me just show you dang it's juicy that is so insanely tender I mean the amount of juice on that you're not supposed to squeeze your meat but it's educational video so just kind of show you it's like oops super juicy all right I am going to uh actually slicing off the wrong end that's okay I went with a pretty thick slice here I'm gonna go back over here on the on the more lean get a couple slices and just taste it up before we do anything with it I didn't bring the sharpest knife today that wasn't the best move I've ever made but here's my quite Big Slice bam this sucker is tender still a little warm I'm gonna cut it up here way tender I mean it's insanely juicy let's pull it apart here get a little sample I ain't mad at it the reason I cook fat side up I like that rendered fat on top um I think that's the best bite in barbecue to be honest with you it's closer to beef rib but on top of a brisket is definitely my favorite then get in here on the traditional burn-ins oh I should have brought a better knife today that's all right I'm at it my property and just grab some stuff to go so I don't have them all my outdoor kitchen stuff here today but your little traditional burn in right there the old school burn in is really where it's at that is really freaking good I've said this recently but that definitely tastes like Texas let me show you a little little snack I like to make the simple fold over if you're not making a fold over you're not living this is a big time pit room snack or you've just got a piece of white bread you throw on some white onions some pickles it's called a fold over right there that's the way you do it but I'm gonna throw a little mustard on board because I love mustard the Simplicity of this let me tell you something this shit's gonna be good that was the biggest bite in the history of me Church YouTube God it's so good I'm a huge fan of that y'all gotta make that well this was a ton of fun super delicious you can see that the mill scale performed flawlessly I think they make the best pits in the business but you can see all the bark on this brisket I mean that thing is just more bark than a doberman um that extra black pepper holy cow across the top that's a Texas brisket through and through right there made with Post Oak I said earlier it's going to be in our brisket playlist it's going to be in our hardcore barbecue playlist which is where we have all the classics anything barbecue related that's where y'all can get it and hey keep crushing our spring collection on meetchurch.com all our new swag we drop you guys have been killing it we appreciate that like And subscribe and I'll see y'all next time [Music] hey guys welcome to the wrap up no this is not my outdoor kitchen we're here actually at TX whiskey Ranch in the middle of one of my barbecue schools actually the final barbecue School of the spring schedule there are 140 people looking onto me right now and I'm this much nervous but I love the video went back and watched it the brisket turned out great uh I wish I took a sharper knife out to our land when we shot that day but I was just gonna leave you with two things in the beginning I told you that we cooked on Geraldine and you're like why do you why is your pit named Geraldine I always want to be different half the pits in Texas are named Dolly first three people I cook for on that pit Miranda Lambert John Randall and Jack Ingram and they wrote a song together called Geraldine and the lyrics of that song are bolted onto that pit so that's why she's named that and the only thing I wanted to elaborate further on from the video was I talked a lot about trimming the flat really aggressively so that the end of it was not too thin but I didn't tell you this when you leave your flat too thin if you ever cook a brisket and you see it kind of curl up and you get a pool of a juice like on the top of it if that ever happened just probably because it's too thin you can lift the brisket up just dump the juice off that's going to keep if you don't do that your bark won't develop in that case so another reason that you should trim it quite aggressively anyway if you want a little credibility um for people that believe in our brisket recipes take a look at these folks [Music] [Applause] see y'all next week how about that all right all right [Applause]

Channel: Meat Church BBQ

Views: 160,552

Keywords: brisket, smoked brisket, brisket recipe, texas brisket, how to smoke brisket, smoked brisket recipe, brisket on a traeger, 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, texas style brisket, mill scale brisket, brisket on an offset, how to smoke a brisket, bbq brisket, texas smoked brisket, how to cook brisket

Id: 1ktAb3A13DA

Length: 27min 42sec (1662 seconds)

Published: Wed May 17 2023