Matt sits down with Matt Pittman of Meat Church to talk all about barbecuing and meet and Traeger grills. Matt will break down how to make the perfect brisket and how to make your backyard barbecue a success. Also, learn about how Meat Church got started and what got Matt into the barbecue game.

The Perfect Brisket with Traeger - Traeger with assorted food

The pair of Matts talk about the origins of Meat Church. A friend of Matt Pittman said she was eating at a barbecue joint in Texas and said she was about to “sit down and have my #meatchurch”. Pittman thought this was clever and so he tucked that away. Some of his best memories were with people when he was cooking and so he thought it was a good idea to brand his merchandise with the Meat Church name.

Pittman talks about how he developed his first rub by adapting from internet recipes and putting a Texas spin on it. His rubs are primarily barbecue but Meat Church has began dabbling in others. Pittman likes to put on classes that people from all over the world to learn from his barbecuing. They talk about how Pittman got involved with Traeger after they sent him a grill to try out that eventually turned into a relationship that the Meat Church flagship store is selling their products. He believes that the Traegers are the best way to mimic amazing restaurant quality meat. A great thing about the Traegers is that you can cook remotely with your phone and it’s not nearly as big of a hassle as other options.

The two talk about cooking an amazing brisket. Pittman can take about 10-15 minutes trimming it. Followed by seasoning one side and letting it sweat out for about 10 to 15 minutes max before seasoning the other side and also letting it sweat out. In as little as 15 minutes you can prep an amazing brisket. The more you can do in advance will pay off in making it less stressful. When trimming you want to cut out all of the hard fat. You will end up cutting it off anyways after you cook leaving meat that was not exposed to the rub or smoke. Everyone will trim differently, some more aggressive than others. If you don’t have the tools to re-purpose what you trim, you are likely going to have to throw it away so you need to trim to your preference.

They talk about how much fat to trim off the fat cap. Pittman mentions that it up to preferences really and that it won’t be universal. They also touch on the debate if the fat cap should be on top or bottom during the cook. It is a highly debated topic. Pittman says there is no right or wrong way. Meat up may look nicer for presentation. Fat up is more traditional Texas method. Check out the full podcast below