How to Cook Smoked Brisket with Matt Pittman from Meat Church BBQ | Traeger Staples

Traeger Pitmaster Matt Pittman will walk you through everything from trimming and seasoning to smoking a brisket on the Traeger to achieve full packer perfection. Smoked low and slow, wrapped, and rested, this classic BBQ beef will earn you pitmaster status.

Introduction 0:00
Brisket Flat vs. Point 0:24
How to Trim Brisket 0:39
How to Season a Brisket 2:34
How to Cook a Brisket 4:56
Grill Times & Internal Temperature 5:28
How to Wrap a Brisket 5:43
How to Slice a Brisket 8:40

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[nickhuber]

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.

[TakeDeadAim]

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!

[stevehart]

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.

[cscheatum]

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!

[mikeklinkowski]

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.

[MMcguire]

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!!

[TheLuisraider]

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

[carlosg]

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.

[craig]

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.

[munchieshdzv]

Where have you been all my life
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.

[davidbrucemusicvideo]

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...

[ca]

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!!

[jonathanzambrano]

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

[matts]

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!!!

[starwarsfanforlife]

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!

[gideonboateng]

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

[Amatasjr]

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. 😂

[oonothin]

I just bought a traeger a few weeks ago and did a brisket as my first cook. Turned out amazing, one thing I would change is to use a pellet tube to add extra smoke as well as a small water pan. Took about 9 hours for a 13 pound brisket, let it rest until it got to 150*f and slice into it. Everyone was impressed. So juicy, not too tender where it just falls apart but tender enough where it pulls apart very easily.

[johndrazic]

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.

[ae]

I start my brisket at 165 and smoke for 5-6 hours, then wrap in foil the rest for about another 10 hours at 225. Perfect every time on my traeger780