How to make Brisket with Truth BBQ

Brisket with Truth Barbeque
I've been lucky enough to build amazing relationships with some of the top pitmasters in the world. In this Meat the Masters series I have convinced them to share some of their best kept secrets with you guys.

In this episode, my buddy Leonard Botello IV, owner of Truth Barbeque shows you all his secrets to making an amazing brisket. If you are not familiar with Truth Barbecue, they are currently ranked #3 on the coveted Texas Monthly Top 50 BBQ Joints list. This is a huge accomplishment in of itself. However, when you add in the fact that Truth operates two locations (Houston & Brenham), this is an even more amazing accomplishment as it shows they have been able to maintain that craft BBQ quality while operating multiple restaurants.

Leonard doesn't hold back any secrets in this brisket video video as he shows you exactly how they make brisket at Truth on their 1,000 gallon Mill Scale offset smoker. Next time you are in Houston or Brenham be sure to stop in at one of the most amazing BBQ restaurants in the world. Pro Tip: Don't sleep on the desserts made my Leonard's Mom!

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About Meat Church BBQ:
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!

#MeatChurchBBQ​ #Brisket #TruthBBQBrisket

[fatsackafat]

There is zero reason this channel shouldn't have 1 million subs. Share it up BBQ fans!

[brandonwoodward]

I like how humble he is and keeps hyping the staff. Thank you staff for keeping us fed.

[claylatour]

Matt, a little late on this comment but I bought a Prime brisket from Sam's Club this past weekend. Followed the advice in this video on smoking a brisket. I did the trimming, kept the trim for making homemade links...got the brisket looking smooth and ready for smoke. Rubbed it with salt, pepper and a little Lawry's seasoned salt. Smoked it on 210 overnight for about 14 hours until it hit that dark bark we all want. Internal was about 175ish. Wrapped in butcher paper cranked the heat to 300 until it finished which was around 205 or so. Let it cool to about 150 then wrapped it in cellophane and kept it in the cooler for about 3 hours. When I pulled it out to slice, it was incredible. 100% the most juicy, best bark, most tender brisket Ive ever made. Family went crazy over it for Easter Dinner. We appreciate these types of videos to educate us weekend BBQ guys how to produce great BBQ when we do get a chance to do some barbecuing. It can suck to spend all the money and time to turn out food thats not that great because you dont get a lot of time on the pit....know what I mean. Thanks Matt.

[rickf.]

Matt, That was OUTSTANDING! You ain't kidding when you say "that is the best video you'll do all year", and I will take it a step further and say probably the best BBQ video from anyone all year! I can't thank you and Leonard enough for this video. I learned so much. It's a Brisket Master Class! It took me over 2 hours to watch that video, stopping, taking notes and rewinding. Please extend a very special thanks to Leonard for taking so much time away from his business to accommodate you for the video. Two of the nicest guys in BBQ!

[txpitmaster]

Best video I've ever seen on brisket bar none. Leonard just put on a clinic of how to do it right. BBQ people are notorious for withholding information on little things that can improve your cook. I believe that Leonard held nothing back on this video. He is a tradesman of his craft. Above all Matt, thank you for producing this video and sharing your knowledge. I'll be in Church every time the doors are open and twice on Sunday!

[DMV_BBQ]

This was the best, most informative brisket video I've ever watched. Thank you Truth for not worrying about giving away I spend the next 10 years trying to cook the number of briskets and gain the experience that you guys get in a weekend I'll be coming for ya'. Thanks for the whole series you're doing Meat Church. Excellent content.

[huskytales]

I would definitely have a beer with either of these dudes. Humble, friendly, passionate about their craft and putting smiles on peoples faces with good food. Cheers from Alabama fellas.

[bearvonsteuben]

Man, 6 minutes into this and I’m scribbling notes like crazy. Thanks, guys!

[retsofsivartnetloc]

I just started smoking, and i would love to spend a month or year learning these techniques. Every video I've seen from meat church I've made has been a success. I love this channel.

[TheJohnDoe]

They absolutely live up to their name “Truth.” Hands down one of the best, if not best bbq videos I’ve watched!!!

[Buckaluckuh]

this guy is a master of his craft, so fun just to watch him talk. Great job asking him questions and probing him for knowledge!

[jasonhollinger]

I really love how you show your support to the BBQ family when you go to visit them. A chance to go behind the curtain to get a little glimpse into the efforts needed to run a BBQ business is very beneficial to the rest of us. Very helpful tips.

[mikebowerstv]

Leonard takes pride in EVERYTHING! I noticed at Red Dirt a few years back he even takes pride in slicing. It’s like a show!

[smokescouts]

17:35 “pushes it over the edge and then you have cat food” haha love it!

[samemtp]

This is by far the best of the Meat the Masters. Taking nothing away from the other guys, but this guybis the best!

[frigskookum]

For a state that prides itself on its food, the Texas barbecue community seems very open and helpful with each other. Thanks for the insight! Can't wait to try this method as well as getting down to Houston to give Truth a whirl.

[danielallen]

Hey Matt - I live in Oregon where brisket is an obscure meat that you get on a sandwich from a BBQ truck. Thanks for making these cooks so accessible for folks like me who aren't surrounded by neighbors to learn this from. I smoked my first brisket this weekend for my wife's birthday party and it turned out great. I will never tire of the compliments pouring down. Thanks for making it less daunting.

[nicegunt]

Matt - Keep up the excellent work. While I'm fortunate to live in this great state and be able to experience these products, you are doing a hell of a job spreading the word to everyone.

[rickf.]

Still the most information packed video on brisket ever! Thanks again Matt!

[JonathanThompson]

The Meat Church due, who is a pit master himself, was so happy. He looked genuinely excited and happy. His smile says it all!