Trying Again... Hopefully This Doesn't Suck... 

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I'm sitting in a dark car park in Scotland watching this video. Police arrived and "we've had a call about you sitting for a long time, is everything OK?" Me "I'm waiting on my boy finishing at the cadets so I'm killing time watching a bloke on RU-vid called Matt Carriker" Cop "oh OK, enjoy it, is he at the ranch or the resort?" Me "smoking meat at the resort" Cop "I'll watch later, I wonder if he'll get it right this time" Lol

@OffTheRanch Matt, I sent you the Thermoworks gear. I swear by it, glad to see you using it. The Thermopop included can be used for spot checking temperature. Happy Smoking

Yes, it is called the stall. The stall that occurs when smoking meat is caused by the release of moisture from the meat itself. As the meat is cooked, the heat causes the muscle fibers to contract and expel moisture, which cools the meat and causes the internal temperature to plateau or “stall.” This process is known as the “evaporative cooling effect.” While the stall can be frustrating for those cooking the meat, it is actually a natural part of the cooking process and serves a purpose. At around 150 degrees, it will stay there for what seems like forever. After awhile, it will begin to rise again. Just have to be patient during this time. Brisket should take around 12hrs, so, you were not too far off at 10hrs. Have a great day.

Need to do a Veterans Day bash in November. Donations to Veterans Charities and Memorials. As a veteran losing a battle to service connected cancer we need as much help, appreciation, and support as possible.

Matt, you aren't edgy. You are the guy that all the gun haters need to understand. Almost all of us are kind, caring, and non violent. We love guns as a tool that is used for entertainment, enrichment, and if needed as a force multiplier. We don't want to hurt others; we want to protect from those who would do harm. Not to put pressure on you, but you are the representative that gun owners need. You love guns, but you love people more. Family man, responsible business owner, community man, and ethical human being. We only know you through your social media presence, but you only come across as honest and true. Never let anyone take that from you. The doubters need to learn that you are not the problem, but just a guy named Matt doing his best. Not perfect, but a perfectly good human.

You need to host a classics car day. And the band has to play old 50's and 60's music

What a HUGE advertising opportunity that Shiner is missing out on…I’d fire their PR rep🤓😜🤣

Shiner gonna end up like Bud Lite

A little advice: Don't be skimpy with the spice, it's a thick piece of meat. Smoking takes time, be patient. Use a spray bottle with apple juice and spritz the brisket. Use an injector also. The more you do it the better you will get.

Laughs in "look at the 7 day forecast for central Texas"...."Fall" is a mean trick until like November. It'll be summer again by Friday

Shiner is my absolute favorite beer. They definitely need to fire their marketing guy

A suggestion in regards to the VIP tickets. Early entry is always a good thing. However some other things to consider - Priority Parking / Designated Parking, they will regardless be taking up space but this costs hardly any extra but offers more value to them. - Extend the VIP time into general admission. Just cause the gates open to general admission does not mean you need to take off right away, an extra 1/2h for 1h can mean more value to the VIP purchasers while not detracting from general as much. General public will just be getting settled in.

Shiners marketing guy watching this 😢😢😢 vs Me watching this 😂😂😂

Edgy Matt just living the American Lifestyle lol

DUDE! Don't use matchlight charcoal or starting fluid. It does affect the taste of the meat. Even after it has been burning for a while.

NEVER RUSH THE COOK! I’ve had briskets take 15-20 hours. It’s always worth the wait.

Hello Matt. A brew company you should reach out to for your beer fest at the ranch is Family Business Beer Company based in Texas. Hope your doing well. The wife and I are a big fan. We watch all your videos.

Matt brother you really need to get a Charcoal Chimney to light your coals without using lighter fluid. It's been a game changer for me and I've been rocking the Charcoal Chimney since 1996. No flammable liquid taste makes your food taste so much better.

Bless your dad. he has such a calming energy

PELLET SMOKER!!! It’s how impatient people can still enjoy smoking meats. It’s basically set and forget other than wrapping and a water spritz here and there. A good Bluetooth thermometer also helps so it will just notify you on your phone when it hits the desired temp.

Hey Shiner! Matt is Texas!

I think Shiner just shot themselves in the foot. Matt's channel isn't small. For him to come on here and tell us that they basically told him to bugger off isn't going to go well. Shiner about to be promoting this whole Beer Fest in a few weeks I bet.

I don't drink shiner but thanks for giving me an excuse to never start. Boooo shiner!!

Matt, i also cook my brisket 24 hours ahead of time. However, i place them in a insulated cooler wrapped in a towel and the meat will steam and it will remain warm until your ready to serve it. Its a way to let the meat rest. Its always worked well for me.

How to cook a brisket perfect every time. Salt Pepper, coarse ground. Smoke to desired color. Wrap, cook until desired tenderness ( as tested with a probe ). Rest a quarter of however long you cooked it in 140° holding oven, or wrapped in a couple towels in your best cooler. The end. Easiest meat to cook.

The evolution of this Chanel is unmatched and I'm for it

As everyone said ... leave more fat on the top, and plan for 12-14 hrs for candy. And I've always heard that 'stall' referred to as 'plateau'. During that plateau is when the connective tissue turns to sugar. Rushing that turns your sweet sweet brisket into jerky.

If Shiner doesn't make it, they'll kick themselves later when they see how cool it turns out.

Please get the Randy Rogers Band for beer fest !!!!

26:09 Matt’s really just out here casually ruining briskets. It’s called LOW & SLOW for a reason! What would Jeremy say? Haha!

Definitely talk to Longtab Brewery. HUGE military supporter right there in San Antonio.

Shiner has lost their minds. That's some bud light lunacy

Matt! I love, love LOVE the BBQ series! I'm a fellow Texan from SA and about 5 yrs ago (living in Vegas w/ no good BBQ) I went through all the learning curve you're experiencing now. Getting good at smokin' BBQ is one of the true joys of getting older. To that end, if I may, get your briskets really cold before you trim; the fat is more congealed and it makes it way easier. Tip 2 is more seasoning than you put on, then let them rest in the frig for at least an hour for the salt to melt into the meat. Looking forward to attending an event soon!

I wouldn't have even said Shiner's name in this honestly... you're gonna bring them more business than they're worth. This channel is one of the most wholesome enthusiast channels that exist, and you do a great job of keeping it that way. This is THEIR loss, not yours.

MATT!! dont forget to invite your local homebrew clubs to your beerfest.

bring your water trailer and setup misting tents. just a awning with water misting under it for people to cool off. setup a electric pump & solar panel to keep its noise down instead of running a gas pump and you're golden

Matt cooking for his employees and Dad puts a smile on my face :)

Beer fest is Texas, Shiner is Texas, their marketing person must be from New York City!

A stall is normal. Also a brisket can take 12-14 maybe longer. Smoking you can't rush. It takes as long as it takes. For brisket I get it to internal temp of 160-165. Wrap it then take it to 201-203 internal

Hey Matt, just letting you that Matt Pitman of Meat Church wants to connect.

Edgy??? The dude has an IFAK/ First Aid strapped to his golf cart 🤣🤣 really out there on the edge man🤣

Looks like you completely trimmed off the fat cap, no bueno. Trimming to me is the hardest part of the whole thing though.

Smoking is an art! With each meat you smoke, you'll learn something new. What wood to use for which meat, how to work through "the stall" and what rub/sauce works for you. Nobody I've ever met did it great the first time! Keep it smokin'!

You shouldve used the tx crutch method immediately once u hit the stall point to push through. And also, learn more about how to properly trim the brisket and that will also make a lot of difference. Really good job, tho. Brisket is the hardest thing to get right bc theres a lot that goes into it. And it will never be a quick process. All brisket is going to take several hrs to do.

I would like to see a chili cook-off with the beer!!! And it would also be really cool to have a scary Halloween trail or maze something like that.

SHINER, please don't Bud Light Yourself..... I love your beer.... but I can Import Warstiener if I have to!

I’m from Shiner and know everyone there personally. I’ll be there at my farm this weekend and will talk with them.

Good bbq takes patience and commitment. You don't have the patience. Smoking a brisket properly takes 10 hours average. To reach 275 to 285 internally. Then wrap in butcher paper with tallow. Then cook in smoker until 203°. Take it out and put it in a warmer oven at 150° for 5 to 8 hours.

I dnt just “like” ur videios, I ❤ them. Matt, you’re awesome! You actually do what you talk about & say. Make everyday better than the last. Thats what I’m talkn about brother.! I appreciate what you do & I strive to be like you. You are AWESOME!!! Thank you my friend.

Thanks Matt

Hey guys I support Matt’s channel and I called shiner let them know that. I think it would be awesome if a bunch of us called let them know that we expect our favorit beer companies to support our favorite people.

Rub the brisket with mustard first then put the seasoning on it as it will help create a crust and keep the seasoning on it good!

Reach out to Long Tab Brewing. Owned and operated by SF guys.

As a shinner lover, I am very disappointed they turned you down, their loss, and may have to find a new favorite beer now.. also needs to grab some meat from Rudy's to snack on while making your own 😊

Shiner Beer calling Matt “Edgy” is actually insane lol . Horrible business decisions. Won’t catch me buying that beer 😂✌🏻

11:16 was sure a nice view.

A capped pipe or tube with a hole big enough for the wires of your temp probes next to the door would be helpful. Don’t have to worry about pinching the wires with the smoker door

You need to get Junkyard Dig and Pole Barn Garage to come out and get that old Chevy running better! The three of you working together would make great content!

You should reach out to Rahr & Sons brewery out of Fort Worth. They've got great beers and have brewery parties on Saturday afternoon and I think Wednesday after 6:00 PM so they're used to serving at a party.

I'm sure many of us miss seeing the wife and kids on your channel. However we understand why you made this decision. But I can tell you we all hope they're doing great and know you're still spending the quality family time you have always shown us. Thank you for everything you and your family go through to make us part of your amazing life.

Got to be patient with brisket. I usually smoke mine for anywhere between 12 to 16 hours Usually stalls at hour 10 then I wrap it and smoke till it reaches 205 internal.

3:30 Matt shoved that box 📦 🦴 Yee-haw!

You're not too edgy for us here in Waco! I applied. Bare Arms Brewing, Waco, Texas! We're looking forward to it!

Your vision is powerful. Keep sharing it.

Can’t wait to see the resort at the end of it’s journey! Awesome content!

I really think for brisket, Matt would be better off with a pellet smoker. Yes, the offset is more traditional and has that sweet flattop. But if you are busy and can not babysit the fire, the pellet smoker is more "set it and forget it". Seems like it is hard with the amount of demands on his time to commit to the needed time for a brisket. Sometimes you have to adapt to your circumstance.

Another good method is to rest it in a 250 deg oven overnight. That way it stays warm (and above 140F internal) and gets even more tender and delicious over time.

Look up The Recklaws, awesome band.... Woot woot

a beer company saying you're to edgy is wild seeing as there are on average, 3 times the number of deaths attributed to alcohol consumption than deaths caused by firearms in a year

Laughs in "look at the 7 day forecast for central Texas"...."Fall" is a mean trick until like November. It'll be summer again by Friday 😅

That Camaro is a dream

Low and slow is the key to great brisket...If you pull you brisket and wrap it before your target temp, your gonna waste the entire cook. You'll hit the "stall"around 150° and you've gotta be patient. I pull and wrap beef ribs/brisket around 170/175° and run it will it's probe tender. My experience is that's between 203 and 210°.... When you prove with an instant read thermometer it should feel like your probing warm stick of butter... No resistance. Time and temp are both a reference/starting point. That's why a smoke on a pellet smoker, don't have to babysit to maintain temp. Best of luck!

It’s great to see your DAD.🇺🇸

Also based on the other people who do these BBQ video things. They cover every single area of the beef with the seasoning. I can see there are lot of areas of the beef that are not covered by the seasoning in the beginning of the video.

I will say if you let a brisket rest at a very low heat in the oven or inside a cooler, you can do that for quite a few hours and your brisket will be great

Outrageous! What does Shiner Beer have against Veterinarians?

Of course you’re gonna do Beerfest when I’m out of town! Dammit

If the meat stalls, don't be afraid to get smoker up to 350° to get it moving. Then you can bring it back down. You can wrap it anytime after 150°. Meat will only take so much smoke. I put it in a foil pan rather than wrap it tight. You don't have to worry about losing any juice that way. That smoker is awesome. Love the flat top on the smoke box. Have never seen that before. Like you said, You cook to meat temp. Not time. I cook to 205°. That's when all the fat in the meat is rendered properly. Looks tasty. Thanks for sharing.

SHAME ON YOU SHINER!!! I'm so disappointed in you🤬

Lets All contact Shiner beer to nicely convince them to change their minds!!!

I'm retired, but man I wished for my 43 yrs of working in a factory you were my boss! Damn breakfast looks so good!

you should totally have mixed beer fest in with Halloween! Imagine dressed up people coming and getting drunk xD

My typical brisket cooks are 18hrs cooking, then let them rest for at the least 2 hours. You should also be leaving a fat cap on the fat side, wrap once it almost a jelly like consistency! I typically wrap around 180-185

Watching the entire fat cap be removed.... 😭 I know MadScientistBBQ has trimming videos, need to watch those. He also throws only fat into the pat to melt down, the meat attached won't do much. Butcher paper is also recommended, it helps hold the bark

Love seeing the resort content keep up your awesome work Matt!

Getting that yearly event schedule all planned out. Spring-Bootysnapple Summer-Meatfest Fall-Beerfest Winter-? Rinse and repeat every year.

Finally a real man from Texas make a Texas BBQ. 10 years I wait for this day. Can you make more American funny stuff?

Love your channels! Praying for you all!

Chilli cook-off!!!

just when i think im gunna stop watching youtube and actually do some work, Matt drops a new video...

Nothing better than smoking with your feet kicked up with a beer or 12.

Is it a bird? Is it a plane? No! It's Brisket Man!

Your Dad in the old Corvette is the absolute governor 👌

A little premature on saying Fall is here lol... I'm in Central Texas and it'll be back up to almost 100° this weekend 🥵

Thank you

Ohh smart, hit’em with the old “actually I don’t even want you here this time anyway, but maybe next time”. Genius 😏

Dang!!! Shiner is going Bud Light on us. I'd a never thought. 😂 What about Karbach out of Houston?

If you want to do it a bit quicker next time, carve the pieces up a bit. If you can get them flat roughly the same size with no overhangs/flap folded on itself you'll get a more consistent cook. The slightly smaller size will allow it to reach temp quicker and if they're all the same size it'll be consistent.

If you cook the day before (like every bbq joint) wrap then rest your brisket overnight in an oven at 140f. Fun watching you go through the steps we all did on our Texas smoking journey! Also wth Shiner?!?