Smoking Brisket wrapped in Foil vs Butcher Paper

This is part 1 of our brisket series where we compare different methods of smoking brisket. Join Matt Pittman, Founder & CEO of Meat Church BBQ, along with Joe Zavala Zavala's Barbecue and Jonny White of Goldee's BBQ as they explore various techniques. Enjoy tips and tricks along the way and an unbiased taste test at the end of each video.

Part 1 - Smoking Brisket wrapped in Foil vs Butcher Paper
Part 2 - (releasing July 14th) - [ Ссылка ]
Part 3 - (releasing July 21st) Smoking a brisket with beef tallow vs. no beef tallow: [ Ссылка ]

Meat Church BBQ Supplies: www.meatchurch.com
Mill Scale Offset Smoker: [ Ссылка ]
44 Farms Beef: [ Ссылка ]
Zavala's Barbecue: [ Ссылка ] & [ Ссылка ]
Jirby's BBQ - [ Ссылка ]
Goldees BBQ: [ Ссылка ]
Tools Used:
Butcher Block - Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer: [ Ссылка ]

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About Meat Church BBQ:
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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