Meat Church’s Brisket & Chicken Tips
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Matt Pittman of Meat Church Preaching the BBQ Gospel at Traeger HQ
Matt Pittman, "the best hair in barbecue", is one killer Pitmaster. In addition to his countless competition trophies, he’s gained a legion of hungry followers on social media. Matt has also created an empire: Meat Church BBQ. Meat Church is widely known for their popular line of standout bbq rubs. There’s more to his business than rubs, though — they offer authentic Central Texas barbecue catering and consistently sold-out shop classes, where the masses craving BBQ knowledge can glean from Matt’s BBQ philosophy.
The duo’s second Facebook Live focused on chicken halves. Matt showcased how to trim a whole chicken, including removing the backbone, or spatchcocking the bird. Additionally, he showed how he seasons under and over the skin, and how important razor sharp knives are to make quick work of trimming chicken. Watch the full video below and become a poultry pro.
Check out our Shop Class Page for more BBQ education and to see our new tour dates for 2017. We’re teaching the world BBQ, one city at a time.
Follow us on social media so you never miss another event and keep up on Traeger news.
You can always catch more tips and tricks from the pros on our Instagram, plus get #meatsweats from all the BBQ goodness.
The duo’s second Facebook Live focused on chicken halves. Matt showcased how to trim a whole chicken, including removing the backbone, or spatchcocking the bird. Additionally, he showed how he seasons under and over the skin, and how important razor sharp knives are to make quick work of trimming chicken. Watch the full video below and become a poultry pro.
Check out our shop class page for more BBQ education and to see our new tour dates for 2017. We’re teaching the world BBQ, one city at a time.
Follow us on social media so you never miss another event and keep up on Traeger news.
You can always catch more tips and tricks from the pros on our Traeger GrillsInstagram, plus get #meatsweats from all the BBQ goodness.
Smoked Texas BBQ Brisket
by Matt Pittman
2 Reviews
Prep Time
15 Min
Cook Time
10 Hr
Serves
8
Pellets
Pecan
Don't mess with this Texas brisket from Pitmaster Matt Pittman. It's light on ingredients and heavy on flavor inspired by the "Lone Star State."
Ingredients
main
| 1 | (14-18 lb) whole packer brisket |
| Meat Church Holy Cow BBQ Rub | |
| Meat Church Holy Gospel BBQ Rub |
1
Trim any hard fat from all sides of the brisket, being careful not to dig too deep into the meat. Trim the sides of any excess or loose fat. Trim the fat side of the brisket to 1/4 inch thick.
2
Season all sides evenly with Meat Church Holy Cow Rub. Optionally add a light layer of Meat Church Holy Gospel Rub. Let the brisket sit in the seasoning at room temp for 20 to 30 minutes.
3
When ready to cook, set Traeger temperature to 275℉ and preheat, lid closed for 15 minutes.
4
Place the brisket fat side up on the grill grate. Cook until it reaches an internal temperature of 165℉, about 5 to 6 hours
5
Remove brisket and wrap tightly in Traeger Butcher Paper.
6
Place the wrapped brisket back on the grill and cook until it reaches an internal temperature of 204℉, about 3-4 hours.
7
When the brisket reaches 204℉, remove from grill and let rest for 30 minutes. When ready to eat, unwrap brisket and slice against the grain. Enjoy!
