This summary of the video was created by an AI. It might contain some inaccuracies.
00:00:00 – 00:11:59
Matt from Meat Church demonstrates how to efficiently cook a prime-grade full packer brisket during the workweek using Wi-Fi or cloud-based technology. He starts by seasoning the brisket with "Holy Cow" and "Holy Gospel" rubs and preparing it for a slow overnight cook. Placing the brisket fat side up on the grill's second shelf, he utilizes oak pellets and "super smoke" at 190 degrees, monitored via an app to ensure the brisket cooks evenly and achieves a well-developed bark by the next morning. Next, he wraps the brisket tightly in pink butcher paper, raises the smoker's temperature remotely to 250 degrees for the final cooking stages, and then uses a keep-warm setting to allow for flexible dinner timing. Upon returning home, he checks for doneness, rests the brisket, and showcases its perfect bark and tenderness, readying the meat for a weekday feast. Matt finishes by inviting viewers to subscribe for more barbecue insights.
00:00:00
In this part of the video, Matt from Meat Church demonstrates how to cook brisket during the week using Wi-Fi or cloud-based technology. He starts with a prime-grade full packer brisket that is already trimmed and proceeds to season it with a combination of two rubs: “Holy Cow” and “Holy Gospel.” Matt explains his method of seasoning the meat side first, as he plans to cook the brisket fat side up. He mentions that this seasoning combination is tried and true, having been successful at the Houston Rodeo. He advises viewers that while they can use binders or injections, he opts not to for his standard backyard brisket to save time. Despite the time constraints of a Monday evening, Matt swiftly gets the brisket ready for cooking.
00:03:00
In this segment, the speaker outlines their plan for cooking a brisket with dinner plans in mind. They aim to start cooking by 7:00 p.m. First, they prepare the brisket with seasoning and allow it to sit for a while to absorb the flavors. The smoker’s temperature is set at 190 degrees with a “super smoke” option using oak pellets, which is typical for Texas barbecue. The brisket is placed fat side up on the grill’s second shelf and left to cook overnight without any further intervention, monitored via an app. By the next morning, the brisket has been cooking for 12 hours, and the speaker notes that it has developed a nice bark. They then wrap the brisket in pink butcher paper, a traditional method in Texas, and plan to continue cooking it at a low temperature.
00:06:00
In this segment of the video, the narrator discusses the process of wrapping and cooking a brisket. They emphasize wrapping the brisket tightly in 18-inch overlapping paper. The wrapped brisket is then placed back in the smoker with a meat probe set for an alarm at 195 degrees, noting that briskets typically finish at 203 degrees. The temperature is maintained at 190 degrees until around noon when it is remotely increased to 250 degrees using an app, anticipating the brisket to be ready by 4 PM. The brisket hits 195 degrees, and the app switches to a keep-warm setting, allowing flexibility in timing. The segment concludes with the narrator returning home after work, noting that the brisket cooked perfectly after following the planned temperature adjustments.
00:09:00
In this part of the video, the presenter pulls the brisket off the smoker and checks its doneness by probing it to ensure it’s tender. After letting it rest at 165 degrees for over an hour, he discloses his usual method of resting brisket without heat for a solid hour. Cutting into the brisket, he highlights the perfect bark and tenderness, explaining his preference for the fatty end over the leaner end. He slices the brisket, showing its tenderness and quality, and expresses excitement about enjoying a weekday brisket meal. He then encourages viewers to subscribe for more barbecue content.