Traeger Kitchen Live: Matt Pittman of Meat Church BBQ

with Meet Church and welcome to Trager Kitchen

live

, so we're deep in the heart of Texas in my backyard at Meet Church,

live

fire cooking, and I'm coming to teach you about Texas brisket, so I'm very excited given our current times. Many people are at home and cannot go out. I'm excited to have my partner Trager bring you these live lessons. We had to cancel a lot of our classes that we do if you don't know the

church

of the flesh. It's kind of a journey to teach barbecue, we teach barbecue right here in this

kitchen

in our own and Mark's backyard, in fact, so when I had the opportunity to come here and share my passion for barbecue and in particular, the brisket, I was super, super, super excited, so great! week to activate just launched their new application.

I'm sure everyone has downloaded it. There's someone they know there. There is a brisket recipe. If you don't pay close attention or take good notes, you can follow my lead. smoked brisket step by step in the app and then you should definitely swipe and go to Instagram because that's what we're known for

meat

Church Instagram if you don't know us so without further ado let's get started so today well I thought that would do it. What I do is show you a traditional Texas brisket. This is not a competition brisket. This is what you would find if you went to a steakhouse in this state, so I'm going to do a couple things with the cut of this lump.

I think it can be a little pushy you know a little more than you would like to try them I'll talk about that when we get there but I'll tell you why we do it and you can choose if you want to go that far or not but today we start with an amazing piece of

meat

: This is a Wagyu brisket from Snake River Farms. I can personally attest to how amazing these briskets are last year at the World Championship Rodeo in Houston. Chad Ward, barbecue director at at at Traeger and then Chris Hatcher we ended up at the Houston Rodeo with brisket with one of these briskets on a Timberline, so exactly the same thing, we're going to prepare it a little bit differently today so as you can see, this is a super beautiful breast. to talk to you about the anatomy of a brisket and today you're in for a treat, not only am I showing you a traditional Texas brisket, I'm also going to show you how to make Kansas City burnt ends, so I wholeheartedly believe that Texas is the king of the barbecue.

I love all regions of barbecue. I appreciate the heritage behind them and why they do what they do, but with that being said, I truly believe that beef is king in Texas, it's what made brisket mainstream and that's who we are. here, but the Kansas City fire may be some of the best bison barbecue. I mean, it's definitely one of the best barbecue bites. We'll show you how to prepare it, how to get it right and eat it here. and talk to you about other cuts that you could use if you don't want to use brisket to make those, you've heard of pork belly burnt ends and some people talk about poor man's burnt ends with chuck roast and things like that.

We will show you the concepts and you can apply it to whatever you want. I mean, two weeks ago I got an email from a guy saying that he makes tofu burns and I mean this is a meat

church

, not a vegetable church, but you know, vegetarian. Church, but you know, hey, whatever floats your boat, so you can apply this to whatever you want, so a little bit about us. Matt Pittman Meat Church is a Traeger Grills BBQ Partner with our company, so we are proud to be Traeger ambassadors. They love the brand. There's no one cooking outside, which triggers doing it, so we decided that you're going to let us come and share our products with you today, but today we're going to use a lot of different things.

I've told you about the meat we're going to cook on a Trager Timberline 1300 d2 connected to my phone. We will use oak pellets. We will talk about it. You'll know why we use oak here in a moment. When we do our burnt ends. using the sugar lips sriracha because the traditional kansas city burnt has a little bit of sweet and a little bit of tang so the salem sugar lips sriracha is sweet with a great flavor so let's go with that and then, Of course, we are going to season it with the best brisket marinade on the market, sacred beef and we are going to top it off with a little bit of holy gospel, this ratio of two to one is the right one for your brisket at home, okay? loves. water, okay, it's not water, now let's lift my glove.

I mean, I'm alone, so whether you wear gloves or not, so you can ask questions in the comments today. I have someone here, the famous Robinson barbecue. We will read your questions live from the comments. We'll also do Q&A at the end so we can pile on a bunch of questions right there, 15 minutes after this, you know, our lesson is over. I'm going to do a happy hour, my friend Chad Ward, on Instagram so you can go on Instagram and you know, 15 minutes after this rap we'll have some fun, have a drink and talk about what we did well. so let's take a chance, this working cow muscle, you guys probably know a pretty tough piece of meat.

Like I said before, brisket became a thing here in Lockhart, Texas, for brisket muscles, so here you have the flat side and underneath here. that you can't really see very well is the point and when I start trimming it I'll start to expose that point a little more so you can see it better, but if you use my gloves as an example, this is how those muscles are positioned so that you have the flat part and you make the point that they are somewhat offset. I always joke that it's like an Oreo cookie that's offset and when we're going to do burnt ends we're going to want to remove some of this fat. hence, which is like the cream in the middle of that cookie, so anyway, let's talk about trimming a breast.

There are many ways to trim a breast and we will see how we cook it with FATA fat, let's talk. Know? Should we wrap this in aluminum foil? Should we wrap it with paper? Should we put it in a pan? What are the differences, pros and cons? You know, I always tell people there's no one way to do barbecue, there's no right or wrong way, it's just nice. Whatever you choose, you know, I choose what I'm doing based on my circumstances, so there may be a time when I wrap it in aluminum foil, there may be a time when I wrap it in paper, there may be a reason why I wrap it in paper. trim one way versus how I trim it another way I'm here today to educate you on what I would call the Y, that people do different things and you can choose what you want to do.

You could do what I call a really minimal cut on this. whole brisket, you can take off the tough bits of fat, trim the edges, season it and put it in and get the most out of it, you know, brisket and there's nothing wrong with that and while we're talking about trimming, I'll tell you the good stuff. and the bad thing about that, like on this flat part of the breast, it's pretty thin down here, well, you'll have the option of trimming it or cooking it. It's okay to leave her and I'll tell you. If I'm spending the amount of money that a Snake River cost, I'm probably going to keep it because if you're cooking this at home, in your backyard, for your family, if you don't cut it back, what's going to happen is obviously this is going to be a little drier compared to the money slices you get here, but who cares, you can give it to your kids, you can donate it to the neighbors, whatever, it won't be a bad brisket, you know?

It won't be as superior a bite as here, but I'll save that when we talk about trimming here in a moment, so let's get to work now. I actually only use two knives on the barbecue, to be honest with you, I use a fillet or boning knife, so this is just a victor neck, very flexible, this is a cheap knife, it's twenty bucks, but I like to trim it , I almost feel like they are disposable, they sharpen it and last for several cuts, but this is how I can make the quickest job of a brisket is just my preference.

I have friends who trim them with brisket slicers, you know, whatever you're comfortable with and then at the end when I'm going to teach how to cut brisket, we'll use a real brisket slicer, so let's get to work, We will start with the meat side. I don't call it the top or the bottom because that depends on how you're going to cook it, so I'm going to start. On the meat side we're going to get to work and this will probably be the longest part of what we're doing today and how much I talk to you throughout the process so you can see all the brisket here in the meat.

On the other hand, anything that is thick or has hard fat should come off, so why not melt it when cooking? So this is very thick right here or anything that you can grab and lift like this. I'd probably remove it. in my opinion, you don't need to focus on getting 100 percent out of this target here, like these little things here, it's not a big deal, it's going to become a surprise, skip to the end. I'm going to cook fat. get to that so when this side of the meat is low a lot of those things or the heat source of a Traeger will go out so anyway we'll talk about that in a second okay so we have some questions about Robinson BBQ, great question, so If you don't have Wagyu, what grade do you recommend, let me talk about that, so the beef grades are the lowest level that we don't have graded, but it lets you know that the most cheap is the selected meat, so you have options, then you have prime meat, which is usually where people stay the most and then you have a fancy Wagyu if you want to have a really good dinner, you know, for me in Texas, the good for us is that prime beef is really affordable, the difference between prime beef and options, so prime beef. the price difference is like 10 to 20 cents a pound, so you might as well buy a premium brush.

A lot of people go to a place like this at Costco and it's pretty affordable. I tell people you know to try Wagyu, see what the price difference is and then give it a try. and see if you think it's because you know it much better than normal. I mean, these are amazing. Y'all, who's who BBQ competes with this particular brisket, so I know they're really good. Now what I'm going to do and I will do it. Start cropping and we can answer a few more questions. I'm going to start here at the top. I'm going to remove this piece of fat and I'm going to cut this covering fabric because of the way the breasts are cold.

I like to get this straight out. the refrigerator is easier to trim if it's really cold, so if you leave it out in your

kitchen

for a while outside and it gets loose and moves around a lot and your knife isn't sharp, you're in trouble, sharp knife, cold brisket, like that It's to the promised land, okay, actually I'm going to go ahead and cut a couple of these thick stitches here first, any new rub that comes out is a good question, you know, we left sacred voodoo in November, which has become our number one massage we're we're I think we've finished our chili seasoning pretty well as you can see I don't know if it's cold here in Texas you know all my friends use my friends with friends so we. re social distancing shorts t-shirts obviously very comfortable here Not sure if it's cold.

I asked that question on social media last week or two weeks ago and they said yes, it's cold so I think chili seasoning maybe can help you next. underneath to lift it up if you want and again I'm going to be cooking fat so I'm not too worried about that if you feel anything hard just remove it. The question is: do I ever inject myself? Very good question. I do not do it. inject in the backyard and that's coming from a guy that sells a inject, you know, competition barbecue, you have inject, they call it one bite barbecue, you have to pack the most flavor and moisture in one bite because the judge will take one . bite into your barbecue and if it doesn't blow them away they'll move on to the next one, so in the competition everyone injects you, you have to do it in the backyard.

I'm not mad if you do it, but you know. traditionally we wouldn't do it and me, a Wagyu brisket at home, you don't eat all that intermuscular fat. This thing is going to be unreal without putting anything into it. I'm going to cut up this deck to burn it. I separate the tip and the flat. I'll show you all that in a moment where we cooked our brisket hole today, but I can also answer a question. Normally I don't separate completely if I wanted to take this brisket and make a slice and burnt ends, you're starting to see the point now, what I would do is make an incision right here on this line of fat and I would basically fillet this and remove this fat exposing the point, but I wouldn't.

Separate them completely, they would be joined together by a couple of inches and I would cook it, you know, probably meat side up at this point. I wouldn't separate it completely, but that doesn't mean it's wrong. Many people I know separate them completely. but I like Aaron Franklin, I think a whole Packer is cooked better when the two muscles are combined with the fat, so I don't like to separate them completely, like someone sent meemail and tell me, how do I cook a flat brisket so that I? m BBQ Pitmasters one year and my nemesis was flat brisket, but I don't mind flats.

You don't see anyone in Texas buying a flat normally, it's just not that common here, so this big question: what size brisket was this 15? pound I should have said from the beginning that this is my perfect size brisket. I like to use 15 lbs because normally I would take 3 lbs or something off with the 12 lb brisket, and today we are cooking it at 275. I can cook a 12 lb brisket in 10 hours at 275, so I like the consistency. A 15-pound brisket doesn't taste any different than a 10- or 20-pound one, but I say this all the time. You don't want to go buy a 23-pound brisket this time because it will take you all day and half the night to cook, so unless your family wants to eat at 4:00 in the morning, I don't suggest a 23-pound brisket. so I would go with a type of mill on the way and then, you know, cut it to eat it, so just cut what you want and save the rest, there you have it, well, I'll see more of this deck here in a minute, like this that's enough for now I'm going to take one more pass here I'm going to let this fly enjoy the grease we're in Texas is what it is we have smart flies in my kitchen okay next thing I'm going to do What I want to do is trim this edge so make it very rough from where it was cut and you see how gray it is.

I want to remove it, so I'm going to do what I call kind of a thick slice. of bacon cut along the edge just to clean it up basically I don't like this messy stuff so I want to make it nice and even my goal by the way is a nice symmetrical brisket so the more symmetrical the more evenly it cooks on the cooking chamber, so that's my goal, as you can see, it's not too thick. Now let's really talk about this, when I start trimming more aggressively, I'll do it in a little bit, but I save all my meat because I'm going to grind it up, so I'll say it up front before someone comes in and says man, that guy cut the brisket too much, you don't have to trim as much as I trained them, you trim as little or as much as you want but don't waste anything we're going to take this meat and we're going to grind it last week we made brisket chili last week we made beef burgers brisket we can use it for ghee sada I mean burgers like I said they are amazing so you can get a cheap grinder for about 99 dollars and you can take advantage of all that meat and then we take the fat, the soft fat, not the coating, and We turn it into breast suet, which is like liquid gold. and so in our house when we need oils and stuff like that we just use tallow and if you're on keto it's really healthy for you it's a good fat so it's a win-win so when it's over no

matt

er what happens.

It looks like there won't be any waste with what we're doing. I try to respect the animal and make the most of it. There are only two breasts on a cow. I'm not trying to hug trees, but you know, honor this animal. We can use it all. we can, so anything that comes out here I'm not going to waste, so keep that in mind, you know when you're going to trim it, if you have no use for the trim, maybe don't trim it as much, why cut it? the fat comes out, so the fat is flavor, but in moderation, like here on the casing, super tough, a couple of inches of fat, if I leave that out and cook this brisket, when I go to make my slices, I'll have this bag of gigantic fat right in the middle, you're not going to eat it, it's not for cutting here, so I'm trying to reduce just the right amount of fat, basically it's fine.

I'm going to turn it over now, go to the fat side and when you look. the back of a brisket, the whole thing is not too thick, it's actually pretty thin over here and then right here it's thick, I mean it's 4 inches, a couple of inches, this is when people say you need to shave the fat side up to a quarter of an inch, that's what they mean there and that is that this one is not too fat and I will tell you that when we go here and trim, I want to be very careful because I don't want to go like here. energetic it's already scalpel, it came that way I can always remove more fat, I can't add it back, so I'm just going to shave a little bit, basically, a little bit, it doesn't need much, a little thick here. maybe a hair right there, but this one doesn't need much and again I'm going to cook with fat and this fat with a seasoning obtained in this Timberline is the best bite, so I don't want to get rid of this epic flavor.

I'm going to start here and just trim off this excess fat that's super thick, our smart, our small, more tender breasts, not necessarily, um, you know, we cook a lot of different ways, to be fair, we use a lot of 44 Cameron Farms . Texas and they are small breasts because they are slaughtered younger and that in itself does not make them more tender. We'll cook any breast until it's tender, so we'll get all sizes in there, okay, I got lucky. With this one there's not much back here and you can tell that this one, you know, settled in a little more than I wanted.

Okay, we'll trim a little bit more there in just a second. Now I'm going to do it. Do one more thing with this brisket and this is where you have the decision to hit. I'm going to do two more things with the brisket, so let's fatten it up here some people will just grab this and basically do the same thing. I'm just going to use the word car, they carved it right there and I can take my knife and I could just cut this right and you're not going to get all the fat out of there, but what I do and this is what you know, it can be considered a little excessive.

I warn you, you can edit the minimum, just cut it, that's it and move on. I have a brisket cutting video on the Meat Church YouTube channel that shows This is what I like to do at many restaurants here. Where am I going to take my knife? Here in this fat section. In fact, I'm going to delete all of this because I'm just going to tell you that there really isn't that. a lot of meat here there's a little bit of meat here, so I'm going to sacrifice all of this to make the brisket nice and smooth and streamlined again.

You don't have to do that, you can just cut this fat right here and you're done. but since I'm going to use this fat, I'm going to choose to get really streamlined, take this off of me and then I'm going to grind it up and turn it into something else. Can you freeze clippings for later? I'm absolutely on my tiptoes because you're going to look, we're going to flatten it out a little bit, but when you look here, I mean, it's like I don't know a few ounces of meat that's amazingly ground, so I'm going to save that and grind it for turn it into something else, so I don't mind doing this, but again, not to beat a dead horse, if you're not going to use it, then just cut this fat, go ahead, can you freeze your trimmings?

We actually do it because we win. We usually don't get enough trimmings from a brisket to do what we want to do with it, so we just put this in food saver bags, put it in the freezer and then we get a touch, you know, we'll get a bunch that wants. to do whatever we're trying to do, make cold sausages, you know whatever, that's a trick question, their Wagyu is worth the extra money. I mean, it depends who you ask, so there are different percentages of Wagyu. I mean, you can go to the supermarket and shop. something so swag that's not as good as this, I'll tell you, that's something to keep in mind.

By the way, I'm feeling this, I'm shaping it and where it really is still. hard I'm going to keep cutting it, you know, it depends, I mean, when we compete, like I said, it's a competition, barbecue is almost a copycat sport, it reminds me of the NFL, everyone competes with this brisket, so we all buy it, everyone We use it and you already know everyone. that many people who earn do very well, but I went to the supermarket, let me give you a real example in our class. What we do sometimes is we bring two briskets to class and we don't tell anyone and we say, you know, portion A and portion B, what do you like best and we basically do a blind taste test and when you know that 30 out of 40 people said the a portion was better, I said yes, 30 people, was it twice? as good as segment two or segment B and no one raised their hand.

I said well, that risk costs twice as much, so it's up to you, yeah. I mean, why was it great. You know, if you can afford it, it's great. Are the Snake Rivers worth the cost? Yeah, Snake River from Wagyu products Snake River is like there's no question, you know exactly what you're getting. Is incredible. The amazing family that runs the ranch. It's a great product. I can't say enough about them. It's okay, that's how we are. They are nice and quite flat. I'm going to do one more thing. I'm going to turn this around and show you something we talked about at the beginning.

So flatten this down here on this flat side. it's very small, I would say at the very least it would do something like this because I mean there's nothing there and then as you can see it gets a little bit thicker as time goes on. I'm going to make a cut that I'm going to consider aggressive, but I'm going to show you what a restaurant in Texas would do, so at a steakhouse in Texas they would take their knife and actually tilt it, so I explain to you why you see breasts that look like that in Texas.

I don't want sharp edges, so let's round it normally. I do it in the fat next to it so you can see a little better, but that's some pretty good meat. I cut it again and I'm going to grind it. and I'm just going to clean up this edge and explain to you why we're doing this this way. Well, you've come to a steakhouse in Texas. There is a famous list called the Texas Monthly 50 Best. So I guess. top 50 barbecue joints in the state when you walk in and order brisket it has to be amazing every slice of that brisket has to be perfect or you're going to go on yelp or somewhere and break them if they don't make it. they cut these ends where it's very thin and they're going to cut that the bike for the customers is not going to be very good so they're going to do this so we're left with a much thicker brisket and that's what we've cooked for you. today, but again, like the fifth time, I said it, use all this so there is no waste, someone cooks brisket for the first time, what size do I recommend.

I mentioned that I like 15 pounds and why I like 15 pounds x' but you know 12 13 14 15 pounds, I start with twelve pounds. I don't like going much smaller, you know, the smallest one actually weighs ten and that's pretty rare. I'll tell you, I could sit here and Whittle in this thing all day and still feel it. feel some fat and tough stuff and get it right last call for trimming questions let's go to the meat side let's season this okay so you can see the nice pretty shape of that kind of no You know I want to be very picky so that this is what we're going to do today: we're going to season with two seasonings, we're going to use church sacred beef, which is our meat marinade, and we're going to use my church sacred beef. gospel that has a sweet touch more on that in a minute this is a combination that we use in competition and this is mainly the recipe that we teach with you you can use the sacred cow, that's what I did for several years and then I saw the value of applying a different layered flavor profile and actually what happened was a lot of competitors were making it and I realized it was really good and we started making it, how do you get the dark crust? to show you that in a minute we'll talk about that when we talk about the cooking process, the sacred cow will help activate it, it's a very good massage to help form the crust, so at the base a lot of people use this just because of the crust that you can get by the way all these rubs are mixed together in the last week if you order for me at Church calm or when we ship to our retail partners we are small batches like these things don't fit for over a week so I I like to season 18-24 inches up, why is it that if you are higher up you get a really even application?

If you come down here and season right here, you can get stains on it, so I'm going to go two on one, holy cow, holy gospel and I'm just going to pat it dry, look, if I had all the time in the world, I would season this side and let it sit half an hour, I would turn it around and do the same, but like us, don't you know all that time? I'm just going to pat it here. The question is: do I use a mustard folder or anything that doesn't unzip? Can I use folders on many things that I just put?

I took a video out of Bologna last week and I had a folder. So I'll show you in a second that this is a two-sided piece of meat, I just stuffed it and when I go to pick it up, you. We'll see most of the seasoning, is it here? The folders are just to help your season and get to the meat faster if something needs you to go with what else we did last week, we made a turkey on our Instagram and slathered it with Dukes. mayonnaise because you need something to help the condiment stick and act as a moisture barrier.

Okay, I'm going to go a little bit lighter on the holy gospel because I already have a really good base to rub on, so this is just going to be a little bit, you know, sprinkle on top of the cupcake and for those of you asking how much to rub on, I want to I mean, this is a little liberal, but these breasts will cook for a long time, it's a greatpiece of meat Look, I'm in the seasoning business, this is what I do, you know, I don't, sometimes we get criticism like, why do you season so much?

I mean, no one has ever told me that you seasoned too much, oh, this is what I think is a perfect amount. so I'm patting it since I don't have, you know, 30 minutes, by the way, I usually talk about cooking a brisket on the weekends, so let's say Saturday, all this trimming work I just did, I mean, I recommend doing it on Friday night because why not because you get home from work or we're not at work, we're at home so you're home anyway right now, so you know, open a beer, cut the brisket and You can season it if you want well, it won't.

It hurts a brisket to season it early, you don't have to put it in your refrigerator and get up in the morning and cook it because nobody wants to do this, what I just did, you know, at 5:00 in the morning, okay, so look as. Little of this brisket falls out like two particles falling out, which is why I don't use a folder. My methodology for teaching barbecue is to give you a simple and simplistic way to make amazing barbecue, so I'm not trying to tell you. I'll cook for you or give you a two or three page recipe if you don't need it, so I'm not going to tell you to use it, you can use it if you don't want anything wrong with it, but you don't have to have it.

Now I'm doing exactly the same thing on the back on the fat side, whatever the season, let us sit overnight, you can. Our rub is so fresh and bold, I think you know it. Normally we season things, put them in the hole and that's it. you're going to come out of the tray you're going to say: okay, it tastes good. I don't think it's over for the season. I feel good about what we're doing, but like I just said, if you want to do it the night before, you certainly can. I do not do it. No, other topping combinations are not required.

I like the rib dressing. I'm playing around with some coffee seasonings right now. I know, for the sake of time, I like it, I like the rib rub for Bella, I'm sorry, what Traeger rubs are good for the brisket, I like the rib rub for me and the coffee rub, it's okay, questions, more, more questions, well, okay, continue here, so now it's time to Speaking of cooking this beauty and putting it in the Timberline, we're not actually going to put this in the Timberline because we only have 25 minutes more and you know this can't be done in 25 minutes, so I'm going to leave it aside.

We're just going to leave this here, let it sit, so now we're going to talk about how we cook it. If you follow the recipe, I cook it at 75 again. Is that the magic number? not necessarily, I don't care if people cook it at 25 to 50 to 75 when we compete, we start with 325 to 350 breasts for the first one, we puff those breasts up a little bit, so there are many ways to skin a cat like how we like to say, but if you just follow the recipe that's in the app, it's really a very simple two-step process, so 15 pounds reduced to 12 13 pounds cooked to 275 you can do it in about 10 hours, so you have all the reason, you're going to put the meat in the Traeger and it's going to cook for about six hours, we'll talk about that second more, you're going to wrap it, run it through the end of cooking until the probe is tender, let it rest and enjoy it with your family, but I will tell you that it is great advice, you don't always have to have your head stuck in that recipe.

Matt's recipe says to cook at 275, so adjust this recipe. to fit what's going on in your life, I did a really cool video with Trager last year called the weekday brisket that's on our YouTube and the point is maybe I don't want my brisket in 10 hours, let's say I want to have a brisket on a Tuesday and I'm usually in the office when the pandemic doesn't continue, how could I do it right? What we did was put the brisket on the trigger at 190 degrees overnight at 7:00 p.m. at night it rolled for 12 hours until 7:00 in the morning I got up and walked here, I opened this exact Timberline and the brisket was, I don't know, 160 degrees, I'm not sure we wrapped it in brown paper, we didn't touch The temperature spiked from our app several miles away from the house at noon because I wanted to have dinner.

We increased the temperature of our Timberline to 250 degrees. The brisket finished. I think at about 4 hours I hit Keep Warm which activates the trigger. It's 165 degrees and then we go, you know, we go back home, so an hour later in the video you'll see. I take it out now. I have a brisket that has already been cooked. You know, I don't know. 20 hours, not 10. hours and it was the same size, but I lowered that initial temperature to adjust my lifestyle and I could have let it continue after noon, you know, if I want to eat it even later and it gave an amazing product, so that I encourage you to take the timeline and adjust the temperature to get to when you need to eat well and there are other things to keep in mind as we talk about cooking this, you know, we wrap in paper a foil that I'm going to reach and the aluminum foil will help you speed up the cooking if you need to do so to have many tools at your disposal to satisfy what you and your family want to do, so what we are going to do is put our brisket before at 275 degrees and thanks to the TV magic, we actually have a brisket on the trigger that's been cooking for about seven hours or so, so I want to show you because I want to show you what you want to start doing. look visually and everyone needs an instant read thermometer, whatever brand you use, although your Traeger comes with what I call an inlet thermometer, a probe thermometer, we'll have it on our brisket, you know, while it's cooking , but what I call that is a directional probe that alerts your app to tell you, hey, you know, start paying attention to your cook, but these, these thermometers are.

I'm going to do two things with one. I'll tell you not to look at the number. tell him to just taste the meat while you're cooking it to get an idea of ​​what the brisket looks like, if he's starting to bark, taste it to feel it, he doesn't feel what it's like and then the number and say hey, I'm a, you know, 165° , it's time to wrap this, the same at the end of cooking, just when we think the breasts are tender. I'm going to want you to put your thumb over the number and fill in. the breast and determine if it's tender without looking at the number don't worry about what the recipe says follow what your breast looks like that thing is talking to you how I look how I feel you know you're cooking with emotion and feeling your eyes and things like so, so anyway let's open at 1300, so we have two pieces of meat cooking here, we're going to focus on this brisket, this brisket is fattened up and we're going to talk about that.

Just a second, I'm going to go ahead and see what this is, since on the 150 we had we had to tune a little bit lower before, we tried not to go over four, which we're trying to do here, but let's talk about the differences and We got fat and we got together, so we went and we got together, the reason is because it's the traditional Texas way of cooking a brisket. When you come to Texas, you'll order brisket, whether it's fatty or lean, and it'll come out fat. so, all this salt and pepper seasoning right on top of that fat, this fat is generated in the cooking right here, so see this fat, this fat is generated and this seasoning on top that creates the most superior bite.

Can I cook meat absolutely yes? you want to cook meat you can do it when I compete I cook meat why do people cook meat meat presents better if I cook meat I'll probably develop a little more of a smoke ring on the side of the meat so when I go to build a rotating box I have a amazing crust, but I have this, you know, beautiful stone Tuffy once told me that you know you shouldn't judge by the smoke ring, but a good looking smoke ring is sexy and that's the Kay. It's the truth, if you sat at a judges' table and five guys had a smoke ring, one of them didn't, you can't help but think that the guy with the smoke ring would know that the smoke ring might not work right, so it really looks. pretty in a spinning box that I'm not going to get into, so I'll debunk myths.

People you know go on Facebook and talk about where your heat source is and in a Timberline it's right here in the middle so you need to cook, you need to cook. fat-free I don't think I cook with fat all the time. I can put six briskets in these 1300s with all the fat and it turns out one of the most incredible brisket products I have ever cooked. All that being said, if you like to cook. the meat is totally fine and like I said before, if we're going to trim this brisket for burnt ends, you might want to cook it with meat to make it easier for you to cook, but anyway, at this point, you know.

Look, this crust has developed very nicely, very nice and thick down here and it's time to wrap it, so let's wrap it now. What is the best place to insert the probe? Great question so with the probe built into the grill I'm right here in the heart of the floor middle floor I'm never tempting the point okay you're cooking this to perfection if you cook this to perfection this is going to be where it should be if you're tempting here Don't pay attention to this, you're probably going to dry it out completely, although there's a little puddle forming here when I made that little cut at the end, when you don't cut the end, your meats will curl up.

I'm going to create a big puddle of seasoning like that, okay, this is telling you kind of that, that's where that comes from, listen, let's talk about wrapping for a second, different ways you can wrap, you can wrap in foil. resistant aluminum. I'm going to close this, you could wrap it in heavy duty aluminum foil, you know, we bought it at Sam's or Costco. I would buy two sheets of this or you can use a frying pan that you could use as a disposable steam pan, you could actually put your brisket in here, just wrap it over the top or you can use two pieces of aluminum foil just on the brisket.

I tell people if you haven't cooked brisket, if you feel intimidated because you know sixty dollars or how much it costs. I don't want to ruin it, you've never made one, you're struggling with the brisket. To start, I would use aluminum foil or a frying pan because you are going to capture all this that comes out of the breast and that is an ally for you later. The cooked breasts you probably won't dry out and when you make the slices you can dredge them, that's you and it will be super good, and you can also put things in a sink to wrap, you know when you make them.

When the guys wrap pork ribs, they put things in the wrapper like brown sugar butter. Some people like to put things in the brisket wrapper. If they inject themselves, they add the leftover injection and can add broth. I've seen people put beer in it. whatever, if you frustrate him, you can do that. I spray. I don't spray, but you can. I don't spray during cooking only if I run a you know, so the triggers retain moisture very well. I don't think I need it. cooking on his uncle's burner that drips all kinds of stuff, he may need it, but if you look at this, let's see how wet it is.

I don't need it for me if you spray, the more often you spray the slower the bark will be. is that it develops totally fine, what a lot of my Texas friends do is spray it right now when they put it on the wrapper with cider vinegar, that's an option. A little tip: we use cotton gloves that we put like latex over the top. Do you develop a super dark crust? You start with a good massage that can form the crust. I have skipped cooking. Would you cook with a thick smoke tablet? So I'll talk about that while I wrap and you take your time.

If you're not barking, then you know, slow down. I'm going to tear off two pieces of this while I'm at it. I'll talk to you about how we cook balls, so this is 18 inches wide unwaxed butcher paper. The key is that it is not waxed, also Texas trivia, this is considered paint paper, not peach. Some people don't like to say painting, they don't think it's manly enough, but with Mito Bandito you can't go wrong, I'm going to put this butcher. paper, you have to overlap it a little. I'm going to put a, let's put a knife here.

I'll be safe, very safe, putting this out and talking about the preference of rap oil versus paper. I prefer a paper, but I'm a traditionalist in Texas, so I gave you the different options and things you could do depending on your circumstances, but I love paper and most importantly I didn't tell you the main difference: why do we wrap in paper in Texas? all this amazing crust that we've built when you wrap it in paper, that paper is permeable and so the brisket and the crust can breathe through the paper and you won't lose it when you wrap it in aluminum foil, whether it's a pan or with the heavy duty aluminum foil, you're basically steaming the meat and that's fine, but when you open it up, the crust is going to be very unstable, it's going to taste amazing, but you're going to lose some of the crust that you were building. you know how to wrap this there are many different ways to do it most importantly of course I aligned my paper off center.

The most important thing is to just wrap it well like I said, this is 18inches you can also use 24 very good question man, today they really took away the dimensions of the paper, here we go, what internal temperature do we wrap that at? So we wrap it at like a hundred and sixty-five degrees normally, so this would have been there. I lowered the temperature just a little. Just the magic of television, I want it to look good for you. I wanted to spend a little longer, but around 165 and you get to 165, some people say your meat can't absorb any more smoke at that point anyway, so that's why. we wrapped that number, so I just took this out and stuck it under and now I'm tightening it, I'm going to wrap it again.

Not my best wrapping paper job I've done here. This is like swaddling a baby, just grab that little one. baby breast there, nice and tight, not one of my best wrapping jobs, but it will fit you nice and tight. Well, let's go back. Well, I'll answer that and that's it. You can take your probe and run it through the aluminum foil, whatever you're using. We're ready, let's talk about smoke pellets and I was just asked if I use this super smoke setup well in Texas. Did I mention wheat or I don't know if I mentioned that we make our barbecue with Post Oak, so a trigger that I use. oak pellets oak has a lot of smoke.

I would like my meat to have maximum smoke, so when I cook meat, I cook with oak. Other good alternatives would be Texas beef mix. The mesquite is really good, it burns a little longer and has a distinctive flavor I like the big game blend and if you want to start going down in terms of smokiness Hickory works Hickory is really I think it's the best all-purpose so I love that less smoke starts to go down, you need nutty. I want more smoke. than that, so I try not to smoke with nuts, I use nuts in things like poultry and stuff like that, so the point is I want Big Smoke.

I'm going to use oak, so when I bring my pellets, I bring a little bit of tons of oak. a little hickory from how I grew up in the south and some Texas beef, that's pretty much it. I use the question in the trigger. Do I use super smoke? Yeah, every time I'm trying to impart smoke to something, it might be if I'm making bacon if I'm smoking bacon that I've cured. I'm hitting super smoke when I gave the weekday brisket example earlier as it was rolling at 190. I want maximum smoke in there. I arrived at the supermarket.

I smoke, so if I'm at 225 or lower and I get the chance, BAM, I'm hitting super smoke level. I want to mention one more thing before I talk to you about burnt ends, so breast anatomy. You might start to see, and I know I already seasoned this, but just to point out to me here, after you start trimming, you might be able to see it a little bit more. I mentioned to you that we cooked all of this because I wanted to focus on showing you a very traditional Texas brisket, we're going to cook it whole like what you've seen, so I didn't do the extra cut to expose the tip and show the burnt ends, but that being said, we have some separate tips that we cook so we can do big burns thanks to Tito's for keeping me hydrated what's my favorite cocktail why cook while I cook well if you know me you know it's Miller Lite but when we get to happy hour with Chad fifteen minutes later this no doubt be drinking an old whiskey with TX this is hot let's talk about brisket with burnt ends one of my favorite bites at the barbecue this is a brisket point so this is this section here I know this is fat but you all are in this section, right? this is what it is, I mean, it's actually placed like this, so here we go, here's this piece, here it's okay, but for demonstration purposes, we separated this completely so we can show you how to make Kansas City burn its hands if you wish. to do burnt and you have trimmed the brisket and you want to take it out you want to take out the burnt ends anyway the same brisket what would I do now that this brisket is back in the Timberline wrapped when you get to 195 internal temperature I would open it up and take the tip off of this and then I would have my burnt ends wrap that flap again and put it back on to finish cooking, so what do you do with this position?

I mean, I think a lot. It's made from the stand and I think it's overkill because it's what's right, your brisket comes out of the refrigerator at 36 36 degrees and I always tell the story that your briskets are going to go from 36 degrees to probably 203 right and it's just you go up like that. nice and smooth and when you get to 170 it flattens out, it just takes longer to get there, well personally I don't mind too much if you get over it at some point, I mean it just means that you know it slows down for a while and you must do it.

If you wrap it in aluminum foil, you get through it faster in the rap stage. After wrapping this brisket at 275, if I had that aluminum foil, I could finish it in two or three hours. If I wrap it in paper it's probably three to four hours, so it just shows you the time difference. Okay, let's take this point and I'll use a clean fillet knife. Can you get me one more half of those half pans? here we go, thanks, okay, so the question is: if I put 150 salt in it, do I wait or do I wrap it up and go?

I don't worry about the number. I'm looking at what that brisket looked like. it was ready to be wrapped I tested it I validated what my eyes told me and then I went I'm not going to look oh that's it 150 I want to wrap it and the temperature is what it is I want it I want it visually to get it to where I want it to be, which is nice and dark and by the way, the crust that we're building will continue to grow as long as it's in this document, that's not the darkest risk it's going to be, so let's get Bernie in real quick.

What you're going to do is make one inch slices, this is pretty tender if when you take it out at 195 degrees, you probably need to set it aside and let it cool a little bit because it's going to be pretty hard to handle. You just want to come back to me and let you know that I'm going buckets one by one. I think the ones you know are easier to bite into and then what I'm going to do is throw them away. In a saucepan and a half, we'll add a little bit of seasoning and a little bit of sauce and we'll get back to the trigger.

These are hard to beat. I mean people come to our school and they have these scorched ends and they never make a whole Packer on their own again they always make scorched ends looks like I watched Tiger King not only did I watch Tiger King but I also watched the TMZ special on Monday, which was a complete scam. I don't know what happens with the guy on the jet ski at the end and he's on the new one on the jet ski so I'm currently trying. If you follow Clay Travis, he posted a photo of a guy who painted the guy on the jet ski in the ocean.

I'd like to have one of you paint me that snitch on the jet ski on the southern Florida Riviera and come up to me, mad at me. Quiet church and I will change them as if it were a lifetime supply to paint that picture for me. free Exotic Joe, okay let's get that hashtag trending, okay, traditional Kansas City burnt ones have a little bit of sweet and a little bit of heat, so what we're going to do is go back to our holy gospel, rub our sacred cow, rub the meat. Salt, pepper, garlic, a little bit of paprika, the Holy Spirit had a little bit of sugar in it, so it works really well with these.

Let's apply a little more seasoning. I thought the next question would be: Did Carol Baskin do it? I know she's getting a little old now right, what was the question again? How long does she stay? I'll show you that in a second we're going to leave it. How long can that energetic guy hold it? I think we're doing pretty well. I'll show you. let's get back to that in a second, okay, then it's time to add the sugar lips, sriracha, there's no rush, today it's thick, it's like Heinz 57, today we're going to put your thumb in the pickle, let me put my thumb I'm going to put my thumb on the rooster and I'm going to hit the cow that's coming, that's going to be a big meme right there, okay, some thick sauce, today a lot of people like to thin out the sauce, now come on, It depends on the sauce you use if your sauce is very thick I like to take my sauce and cut it with a little honey I shouldn't say cut that's like a drug term I would like to dilute it with a little honey and it doesn't really affect the profile of flavor and works great on burnt ends.

You'll see I go through about a box of gloves per lesson, so I love my trolls on YouTube who think I contaminate everything. I'm like you. You're not paying attention, I mean, this is like this, where do we get the gloves? I get all of that on Amazon, well I get it at Meat Church Barbecue Supply 205 South Collins College in Texas, but we are closed right now. so I just want to change this so this is your goal: you're trying to cover these cubes, you're not trying to get them completely wet. I don't want an inch of sauce in this pan, do I?

My goal is to cover all sides. topping it would be the equivalent of taking this cube dipping it in sauce, choosing that I don't want any more sauce than that, and then all we're going to do is go back to the Timberline at the same temperature. 275 works, I mean you can go lower if you want and then this is really up to you. Do you want to go thirty minutes an hour? Two hours you need to get until they're nice and caramelized and I like to reach in and pull them. about once during this next phase and usually lasts no more than an hour.

It's like 45 minutes. The fat in this meat will continue to render, the sauce will caramelize, and you'll have an epic bite. That? it's my favorite trigger model hmm great question man the Timberline 850 has been my daily driver for quite some time but I'm a big fan of those ironwoods now the great price you know it's not the investment a line is of wood and it turned out great barbecue, but I don't have any that I don't like, so the name of the sauce was sugar lip sriracha, okay, let's move on to the sliced ​​​​product, the big finish, what temperature or the burnt ends are ready.

To be honest with you, I don't feel for burnt ends, they're cooked through, they're tender when you get them on the 195 stove when you're cooking a brisket, keep them tender, so they're already cooked. We're just locking up and criminalizing that sauce, so once the sauce looks the way you want it, you're set. I'm going to show you how to cut the brisket and then how to eat it. I like them all. of you that are texting me right now, happy Matt Chad Ward, you need to go to work, get ready for cocktail hour right here in 15 minutes after we finish, man, it's okay, I'm not going to the floor, I'm going to my cambro that's down here kind of what kind of thermometer I use.

I use thermapen m'kay for industry leader. You can go to our website, click on partners, and click on this logo to get the one that I use, but this is tool number two. in your cooking arsenal, right behind me, Church, if you're cooking with a trigger, okay, brisket done, it's been resting, it's very important when you smoke a brisket, take it out until you get the tenderness you want, which you really don't I understood at that moment. We'll probably do that, we're bidding here for Oh, it was probably normally 203, so what I do is I set this probe alarm at 195 to alert my phone and say, "Hey, suckers, start paying attention to your cook and then I take my Instant Read and start probing it, but again, like I said before, I feel tenderness right here, so when you push in the 170s, 181, it's nice, you're going to have to work hard to push it, but all of a sudden you're going to push this in. and there will just be no resistance, no effort will be required to push this probe into that brisket, that's when it's done, usually around two hundred and three degrees, very important, take that brisket off the trigger and then put it in a Yeti cooler. whatever we have ours on the cambro today and we let it rest for at least an hour, all the juices from the breast are redistributed, we let it cool, you know you don't want steam, like if you cut that thing at 200 degrees there.

All kinds of steam would come out and that's just moisture that you could have basically been eating, but another thing is that the brisket will stay safely in a molded cooler for hours, like you can take out a brisket early in the morning, eat it during lunch , stop at lunch, eat it for dinner, if you need it to last even longer you can wrap it in a towel or blanket or something, but this one has been sitting for a while, actually over an hour. I hope it looks good. it's going to work, so there we are now to work, we have an exchange with the burnt ends that have been hanging out, they look very good, nice, hot and smoking.

I usually like to toss them back in as if there is moisture in the bottom of the pan. one last little pitch, they're going to look super good, so you're going to look very, very good, but I'm going to show you how to cut the brisket, okay, brisket slicer, so you've got your whole bagger, you've got your flat, you get your point. You come here to the steakhouse you say: I want half a pound of brisket, they tell you: you want the lean or the fat, you must give it to your neighbors and you must eat this, this is where it is, I mean, the grain of the brisket doesn't run anyway in the same direction, so you never want to take a kniferight here, just start cutting slices all the way to the end.

The first thing you will do is continue. You don't know a third of the way down the brisket and you're going to make a big incision and you're going to separate the tip because the grain runs in a different direction, it's actually going to cut this tip in this direction, while it's going to cut this one in this direction. Break It Down I always tell people that I'm not a fan of squeezing meat, but there are like ten million people watching this right now, so I just want to show you what you can get on a wood line.

I hate when people do that on Instagram. but whatever, okay, we're going to cut a little bit here and we're going to eat and then we're going to have some quality control, maybe we'll have quality control. I love that mentioning that before, that's where it hits me. with the questions, well, I'm cutting this short, what's my favorite thing to do on your trigger? Hmm man so good, last week we made smoked sauce which was amazing. I'm working on the sauces section of my website right now, man I love making meat. RibsTo be honest with you, that's probably my favorite barbecue, you guys probably know that I make tons of burnt pork belly.

I mean, honestly, anything for my family to go out and cook is where it's not too fussy, so I turned this in this direction, thicker slices on point. Here you're going to use a kind of number 2 pencil and here you're not going to use twice as white, a little bit bigger because there's a lot of fat content here. The wider slices will help you figure it out. That's a great question, how does my hair hold up? during the quarantine so I took a shower right before going live you can see the conditions here you see the curl if this is like a problem like I have a Ferrari and I can't get into the workshop so I know I walked up to my girl and she wanted some crabs and I said, "I'll be happy to boil crabs for you so you can come cut my hair.

I don't know what I'm going to do. I've seen a group of friends getting their hair cut." Because of his wives that is not going to happen. I love the lady. I know Church Tracie Pittman, but she won't get scissors anywhere near this piece of art, so if this goes on much longer, look, if this goes on this summer, I'm talking about my mullet days, so I'm not so angry, but triggers You know they may not like that look, so stay tuned for new trigger apps. You just hear a funny story. They are doing market tests for the new activation app here in Texas this year and we are going to go find my friend.

Shout out our marketing. genius in the trigger tells me you know what they are doing with their tests. The next day my dad sends me a photo and my dad is doing the tests completely randomly, so if you're watching dad, I love the new step by step shooting app. Awesome, oh look at that, that's how you check your brisket, this didn't rest and you don't know, not really, there's too much steam in here, but for me this is what I want to try right here. I want the curvature. Do you get the perfect one? Fold without breaking well, if you break this test it's probably a little overcooked so that's the first thing.

Sorry, I'm taking a photo and then you'll want to do just swipe and pull. Pam pulls away, there's that look, right there. So why does Matt cook fat? That's why I cook it right there. Just my preference is hard to be right, so let's make a sandwich. Hmm, do you want the lean or the fatty? I just got off the keto diet so I can eat. more reindeer, the most unusual thing I have ever cooked in triggers, reindeer. I mean, I don't think it's that strange, but my kids are either mad, what's my favorite steakhouse? Hmm, that's a tough question.

I'd say Valentina's Tex-Mex, just south of Austin. By the way, don't sleep on this coleslaw after coleslaw. I think it's potato salad. This is a potato salad from the Traeger app. It's a warm potato salad that starts with the trigger. This is actually very good. We do it quite a bit, so. I'm going to go with both, that's what I like to serve this with or what one of our main sides is, so I was told to take a very awkward bite. I think that's literally what it was saying, so here we go, here we go krysta, this is for you, I'm going to need a minute, I'm not mad about it, all right, it sounds like breakfast, lunch and dinner, it's on me and I don't care hmm wait that's good those are my massages gluten free yeah man that was really good okay I'm hungry.

If I ever had a BBQ dinner, pro tip, most BBQ pros don't eat barbacoa, yeah, yeah, right before we went live Chad Ward, we had taco Casa, super burrito, taco light, yeah, Sushi is my thing, success, Asian food, Jong has a barbecue, I'm kidding. oh, I'm covering that up, you don't need to see he didn't bring a spoon for the potato salad, so hmm, have I ever driven around riding a brisket? I do not do that. I know people who salt their breasts. I do. I brine my steaks and stuff like that, but I don't use the brisket.

However, it's a good tip if you buy a brisket in a cryopak, so in a big box store where you can keep it if you buy it for someone who is moving them like that, let's say Costco, we're going to sell them all on the same day, you can keep that 'nobody in your refrigerator safely for a month, you can actually last longer than that. I'm not going to defend that as long as there are no punctures in the bag or the bag doesn't inflate and that brisket will get wet and old and it's really very good, by the way, the brisket dies pretty quickly, it turns gray and dries out very quickly, for which normally I won't pass and I'll just cut and cut a bunch you want to cut the brisket to order I say so just cut what you eat if it's like you and someone else you're going to make a few slices I would make those slices and leave the rest .

I mentioned it before. wrap it in food service like film, put it in the FoodSaver bag and keep it whole, reheat it whole and then cut it as you need right, try not to cut it whole unless you know they're going to eat it all , so anyway. I have other questions, well guys, you can ask more questions. I say we have five more minutes and again to preview the next segment, so if you jump on Instagram here in a few minutes, Chad Ward will be launching a little cocktail hour and we're going to have a little chat about what we've been up to today and we'll talk about the cook and how I felt about this amazing brisket that, uh, just kidding, that we prepared for you and will prepare for you.

To talk about all that, you have more questions but the best advice for someone new to grilling. I have several tips. I was in pitmasters. I didn't win that episode. I'm not a 1 in the barbecue sense, but it gave me a lot. of advice that I put in my notes on my iPhone and they are still there today, so I didn't take enough time for my cook and he told me that the excesses are always better than the lows, it will always be better to look back. I have to look to the future and I will never forget it, so I tell people that first of all you have to be patient, writing this takes a long time, don't be in a hurry, but secondly, you have to plan enough time, so it's good get prepared. ahead and plan more time than you need for your cook because he can rest the meat for you.

I always mentioned don't call me on Saturday at five o'clock and say my party is starting and my briskets aren't cooked, what do I do? You have to do it and you got arrested so don't plan on getting your brisket done at five, plan on doing it at three and then take a break or two and rest so plan ahead keep your girls clean we do a lot of things. grill maintenance you know, with constantly clean triggers, you know that buildup on a Trager or any type of smoker is tasteless, it's a grease fire waiting to happen, so keep it clean, try to cook as much as you can outside, you know, especially for a beginner I challenge you to try not to use your indoor kitchen.

We have a stove in our kitchen and its sole purpose is to store our cast iron pans, so we try to cook everything outside of breakfast, lunch and dinner. I mean, you know, not everything is like that. it happens outside but that's the reason we built this big kitchen so we could cook out here cause we can't have a family outside you always rap so are you talking strictly east coast or west coast , like Tupac, the big wet west coast? I consider myself a west coast guy, but I guess you're talking about brisket. I always wrap my brisket.

There are things I don't wrap, like beef ribs, for example. I like to bring the beef ribs to the end of cooking and I don't wrap them, but you know, you can wrap them the last hour or so, but I usually wrap my brisket. We're done strong, so thanks for joining this week's episode of Traeger Kitchen. live now I appreciate you coming. I want to talk about everything we have here on the day where you can find it, all Traeger products, clearly, you can get them on Traeger grills calm or the amazing app. I tell everyone who will listen that they should have that app.

Even if you don't have an activator, all SP content comes from my friends in the kitchen, they are amazing chefs who record content and feed it into the app. There is no one else who does it. I've worked with a lot of other people and no one else has. a team is the biggest trigger that gets that content into the app believe me it's unreal they won't even use my images their images are so professional they are so good at it so get the app if you don't have an update the new one that came out this week is super awesome, follow them on Instagram obviously Kristan's team has the best social media in the game when it comes to our stuff.

The calm of the church, I mentioned it before, we are known for our Instagram, you will see us there. here in a moment, doing the live with Chad on the activation page, you know where yeah, we're still shipping and we'll activate both of us and meet with Church. They are both shipping very fast right now for you to take care of. all your home cooks, I can tell you from a business perspective that home cooking is through the roof right now, we have never been as busy as organizations as we are right now, so it's really great to see all of you cooking at home, the commitment of everyone.

Our social networks are through the roof. I guess everyone has a lot more time on their hands, but it's cool to see like last week when natural country singer Thomas Rhett came up to me and told me he was cooking. How do you do this? Carey Hart Pink's husband, you know? Cooking with Meat Church at Traeger last week like they know who's who. Everyone is cooking at home right now, so they can communicate at any time. Thanks for watching. By the way, next week we will have another one of these, if this is cool and I like it.

Then Triggers will keep doing it and next week Chad Ward's Famous BBQ Marketing Director at Trigger Grills will be doing the Trigger Kitchen live next Thursday night, so download the app again, follow us on social media, visit us on Instagram here in a few. minutes while we conclude with a cocktail. I can't thank you all enough for watching this, it was so much fun. I mean, we have to teach at a time, so it was really fun if they liked it. I hope to make this again for you in a couple of weeks, so anyway, like I always say, go out and cook something.