Texas Style Brisket on the Traeger with Matt Pittman of Meat Church BBQ | Traeger Grills

brisket

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork shoulder is more affordable for BBQ.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index, while white sugar is more economical.

Introduce the video and the guests, mentioning the Texas style brisket.

Show the full packer brisket and explain its parts: the flat on top and the point on the bottom.

Discuss the importance of trimming the brisket aggressively for even cooking.

Begin trimming the brisket by removing the decal and oxidized edges.

Flip the brisket over and create a 'mohawk' by trimming the fat seam between the point and flat.

Shave the fat down to about a quarter inch and shape the brisket for aerodynamics.

Whittle off any hanging pieces of fat to ensure a uniform piece of meat.

Explain the importance of using a sharp knife and cold meat for trimming.

Discuss the utilization of trimmed fat for making beef tallow and ground meat for other recipes.

Mention that a uniform piece of meat cooks better and more evenly throughout the process.

Cooking Techniques

Equipment Needed

Spice Level: