This video features Matt from Meat Church demonstrating how to make a pellet grill brisket. He discusses the benefits of using pellet grills, shows how to trim a prime brisket, and shares his seasoning process using coarse black pepper, Meat Church Holy Cow, and Holy Gospel rubs. He explains his cooking process, which involves starting at 200°F with super smoke for 12 hours, followed by wrapping in unwaxed butcher paper and increasing the temperature to 250°F until it's probe-tender. Additionally, he discusses rendering beef fat into tallow throughout the cook.
Here are some key facts extracted from the text:
1. The text is a transcript of a video on how to make a pellet grill brisket by Matt Pittman from Meat Church.
2. The brisket is seasoned with coarse black pepper, Meat Church Holy Cow, and Meat Church Holy Gospel rubs, and a Worcestershire sauce binder.
3. The brisket is cooked on a Traeger Timberline XL pellet grill with Meat Church pellets, which are a blend of oak and hickory.
4. The brisket is cooked at 200 degrees super smoke for 12 hours, then wrapped in unwaxed butcher paper and cooked at 250 degrees until probe tender.
5. The brisket is rested for three hours before slicing and serving.
6. The excess fat and meat trimmings from the brisket are rendered into beef tallow and used for various purposes, such as cooking vegetables, conditioning cast iron skillets, and moisturizing hair.