Brisket on my Mill Scale offset trailer smoker

Texas style brisket on an offset smoker. The Texas BBQ cooked the old school way by a Texan. Wood, fire & meat. No shortcuts, no electronics, no gimmicks. Just patience. And maybe a fair amount of cold beer....

In this recipe and video we smoke brisket on my Mill Scale 529 gallon offset smoker. However, this recipe can be replicated on a pellet smoker, kamado, kettle or any sort of cooker than you have with an indirect cooking as well.
Why is the smoker named Geraldene? The first people I cooked for on this smoker were Miranda Lambert, Jon Randell & Jack Ingram. Together they wrote the song Geraldene. These lyrics from the song are bolted on the smoker "You're trailer park pretty, but you're never gonna be Jolene."

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Welcome to the official Meat Church BBQ YouTube 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!

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[nhrabandit]

Slicing my first brisket I realized the importance of a good knife for best presentation. This video brought back some memories, lol.

[sstanforddpt]

Props for being a true Texan, praising mustard...and Whataburger mustard at that. Great on a "Tore-tila" also. God bless Texas!

[RVGhostRider]

"Repetition is the mother of skill." Repeat brisket cooks and videos, there's always something new to learn! Keep 'em comin'!

[knlfarmstx]

The trimming part of this video has changed my life. I will forever now trim this aggressively and add that to my chili. Can't wait to see the results!

[Hi-TechHillbilly]

Pro-tip for cooler resting. I boil water and fill up the cooler at least half way. Let it sit for few minutes to warm up the cooler. When I take brisket off the pit I leave it in the butcher paper and wrap the pudding out of it with plastic wrap after it rests for a few. Dump the water out of the cooler. Put a large bath towel fresh from the dryer in the bottom of the cooler. Put brisket in with wireless thermometer. Another hot bath towel folded up on top of it. Close the lid. You can hold it like that for 8-10 hours. You can monitor the temp with the wireless thermometer.

[SirPartyRoc]

Love a good brisket video. No matter how many times I watch I learn something new or it reinforces my technique.

[jb-pct]

"More bark than a doberman." Hilarious! That brisket (and video) rocks!

[Breitman]

Every one of Matt’s techniques is born from experience. Thanks for sharing.

[FakeName]

as an offset guy, 100% management of the fire for long 17 hour cooks is the hardest part, temps fluctuate. I have come out with some nice briskets, and i have come out with ones where the point was on point, but the flat was tough. There is an art to it.... my biggest advice do not ever think you will have a perfect brisket every single time unless you do it for a living. OH and REST YOUR BRISKET FOR AT LEAST 2 HOURS... you will see some of these guys do a hold at 150 for damn near another day... but as a family man.. and a hungry family at that, Miss Brown wise words, "Ain't nobody got time for that!"
also man... aint nothing like cooking some damn good brisket and having a beer too.

[bludragon]

I think a grinder video on brats or making burger meat from trimmings would be awesome and informative

[theseahawksfan]

Pretty glad I have an oven that will go down into the 140s. Did a brisket last weekend for mother's day. Cooked it all day/evening Saturday, put it in my oven at 9:30pm and served at 4:00PM the next day and it was incredible. The long hold/rest is where it is at. Highly recommend, it's a game changer

[criticalmind]

I'll squeeze my meat whenever I please!! Thanks for your videos Matt, they've helped me a ton

[masterofnonetv]

A lot of great tips! Ive been cooking my briskets overnight for quite a few years now, starting about 9 at night and finishing around 10 the next morning, resting in a cooler till dinner. It works perfectly and im not stressed about it not being ready for dinner. On time, everytime!

[VicBarry]

I don't know how many tips I've picked up from Matt around BBQ, but also taking his music recommendations as well.

[raymonddettlaff]

This was a really good trim lesson. Mainly because every brisket is a little different. So it's good to see how you managed it.

[jsainz]

I just vac sealed and Sous vide at 140 on my brisket. Worked perfect!

[chriszinn]

Love the holy cow rub! Got compliments on a brisket but not just the meat but the outer rub! South western Ontario doing texas bbq, offset cooker!

[theshuttschateau]

I’ve been pulling my brisket and butts at desired temperature and ambient air rest for about an hour. Then I’ve been placing them in those inexpensive Oster type roasters for us average joes. The roasters temp down to 150 and I let them stay minimum 6 hours but usually the 10 hour area as this allows me to sleep and prep for a great day with friends. I’ve seen the experts do this and I believe this is the holy grail of large meats to become butter tender without being mushy and the collagen has all melted away. Of course not all of us have that length of time but it’s certainly a game changer. If possible, give it a shot. 👍👍

[egviking]

Matt, thank you so much for all the work you do and educating us in the process! Until this video, my briskets were only average. I tended to let it rest for an hour and they never came out as tender as they could have. The big message that stuck with me in this video is that the rest is as important as the rise in temperature. I cooked a brisket yesterday using your rubs and when it hit 175, I wrapped in foil because I felt I may run way past dinner time. It reached 203 and I let it rest in the foil next to the smoker in the shade for 4 hours. It was THE BEST brisket I've ever made and everyone in the house totally agreed. Thanks again!!

[pacman_]

Great video. This was like a free smoking a brisket seminar from start to finish