Texas style brisket on an offset smoker. The Texas BBQ cooked the old school way by a Texan. Wood, fire & meat. No shortcuts, no electronics, no gimmicks. Just patience. And maybe a fair amount of cold beer….
In this recipe and video we smoke brisket on my Mill Scale 529 gallon offset smoker. However, this recipe can be replicated on a pellet smoker, kamado, kettle or any sort of cooker than you have with an indirect cooking as well.
Why is the smoker named Geraldene? The first people I cooked for on this smoker were Miranda Lambert, Jon Randell & Jack Ingram. Together they wrote the song Geraldene. These lyrics from the song are bolted on the smoker “You’re trailer park pretty, but you’re never gonna be Jolene.”
Recipe: https://www.meatchurch.com/blogs/recipes/texas-style-brisket-on-geraldene-our-custom-mill-scale-529-gallon-offset
All Meat Church Brisket Recipes: https://www.meatchurch.com/blogs/recipes/tagged/brisket
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Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer: http://bit.ly/MCThermapen
Mill Scale Metalworks: https://millscale.co/
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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!
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"This shit's gonna be good".. hahaha! Love it!
Geraldine. I’d have never guessed. I’ve got a buddy that has taught me a ton about bbq. He has a Lang. Miniature version of yours. 300 gallon I think. Reverse flow unit but it’s awesome!!!
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Great job Matt, I like the pit
Maaaannnnn!!!! Be Happy to have a Fold Over with that One!! Love it Matt ????????????
"Repetition is the mother of skill." Repeat brisket cooks and videos, there's always something new to learn! Keep 'em comin'!
44 farms or not, thats a small ass brisket bro, trim or no trim.. no disrespect
You always have great videos one question Matt if you are a small family can you eat what you can and freeze the rest if so would you cut it up or leave it whole when freezing?
Awesome. I'm going to get a brisket for this weekend! Thanks for the videos. So inspiring!
Man that's a nice cutting board!!