Meat Church Brisket - Holy Voodoo and Holy Cow

[@ElSenorBbq]

Looks like out of all the videos we have done, we forgot to mention all the temps in stages. So we did 5 hours in Smoke mode aka 180*, then bumped it to 250* until we wrapped it. Once wrapped we bumped it to 270* until the meat was probe tender. In this case it was 202*. Sorry about that!

[@trans1231000]

Have you Tried Pecan Pellets It’s Delicious. I do want to Try 50 Oak & 50 Mesquite It should have the Best Flavor or them All

[@TeamEmperor]

This was the rub combination I was hoping to see on KZbin thanks for doing this video man

[@ElSenorBbq]

Not a problem, I'm about to upload a video using the same rubs on a Wagyu brisket using Knotty Wood 100% almond woods within the next few hours so subscribe if you haven't already! I sometimes do requests on rubs, wood types, pellet brands, etc... and upload it to youtube so if anything comes to mind let us know!

[@spf-92.5]

Man nice bark, and i like the pellet mix. I can get royal oak's where i live and been watnting to try it. Closest thing i can get to lumberjack is the Cabela's stuff but i hear it's not quite the same.

[@ElSenorBbq]

You can probably get away with something like Bear Mountain pellets. Traeger, Pit Boss, and other brand pellets use oils as a binder and as a flavor enhancer. Probably one of the reasons they don't provide much smoke or as much color either.

[@TeamEmperor]

I plan on doing brisket for Thanksgiving this year in this video came in clutch

[@ElSenorBbq]

Very good combination. I don't think I'll ever do it any other way to be honest.

[@scottgaskin8574]

Man that looks great 👍 have you tried the lumber jack competition blend, or is the oak your favorite. Also you used talla cooked it down before you wrapped it up .. What is talla??

[@ElSenorBbq]

I have not but I have reached out to them to try out their mesquite blend. My gripe with their blend is that it's 60% red oak and 40% mesquite. It's Tallow meaning rendered fat. If you do this when you wrap, it keeps the meat moist, keeps it from drying out while retaining the bark. Supposed to be what Aaron Franklin does as well.

[@scottgaskin8574]

@@ElSenorBbq ok on the tallow I thought that's what it looked like nice idea thanks buddy 👍

[@Trumpetmaster77]

Looks good, do you always cook your briskets fat side down? Does that pitboss have hot spots?

[@ElSenorBbq]

I'm actually going to make a video regarding this specific topic and will split a brisket longways to do a comparison. If you watch the latest video I made regarding the baby back ribs, I talk about why I do some of the stuff the way that I've done them but I'll go into more detail once I do the fat side up vs fat side down.

[@ElSenorBbq]

But to answer your question, yeah the pit boss has a decent hot spot right in the center and to the right of the smoker. I still do fat side down on my offset but I'll get more on that in that future video.

[@Trumpetmaster77]

I’ve done them both way fat side up and down. Fat side up is my preferred way to smoke brisket. It comes out juicier. I do them 225 overnight in my recteq RT-700 Bull and wrap them in the morning to finish them off. I don’t spritz and they turn out fantastic! Check out my briskets videos on my channel and on my Instagram👍

[@ElSenorBbq]

The fat doesn't render through the meat so if it was juicy, it would have been juicy fat side down regardless. The only thing it does is baste the meat side and that sometimes that hinders the smoke getting to the meat as well. Most folks feel that way about fat side up, especially here in Texas but it's really just a myth. I'll still go ahead and do a heads up comparison and if I'm proven wrong, I'll go ahead and say I was wrong but after quite a bit of briskets being done, both fat side up or down, fat side down is my preferred method. I'll check out your channel and subscribe my man! I feel bbq is meant to be done however the pit masters prefer it!

[@Trumpetmaster77]

@@ElSenorBbq agreed. I do some things in my cooks that not all people would agree with. That’s the beauty of BBQ. It can be done however it wants. The combinations are endless really and combined with all the great rubs and sauces that are available to us bro chale🤣 thanks for subscribing to my channel bro, I’m also on Instagram if you want to check me out there, it’s easier to post 😂 keep up the good work on your BBQ journey!

[@Jordanfiend361]

Wow Looks awesome bro. I tried the holy cow alone and it had way too much pepper for my liking. I still love their voodoo and the holy gospel tho!

[@ElSenorBbq]

The voodoo with the holy cow takes away from the traditional salt and pepper brisket. It really shines in a different way like that. Savory is the best way I can describe it. I like me some pepper so I add more pepper on top of the holy cow lmao. If you try voodoo with some lawrys and a little bit of pepper, I think you'll enjoy it. Very surprised at the outcome, won't do it any other way!

[@ChrisM92790]

That’s an awesome knife. How do you sharpen it?

[@ElSenorBbq]

I don't. From my understanding these rarely need to be sharpened but when they do, they offer a block to sharpen them up. I believe the link for the knife is on the description. Very nice and if you check out the turkey video we did, I have it there showing how it slices the turkey breast with ease!

[@ChrisM92790]

@@ElSenorBbq yeah I’ll have to get me one of those. And keep up your awesome videos!

[@ElSenorBbq]

@@ChrisM92790 Thank you! If you use the link in the description, we do get a tiny bit of commission but it definitely helps this channel alot! I appreciate the support and I hope you stick around for more content!

[@DavidVlogz]

🔥🔥🔥 I need to buy one keep up the vids bro 💪

[@MrVeteranVlogs]

Awesome Video

[@ElSenorBbq]

Thank you sir! I'm a veteran myself as well and served in OIF. I certainly appreciate your service!!

[@flounderwetspot8524]

Looking back, how do you enjoy the lumberjack charcoal combo now ?

[@ElSenorBbq]

It gives it a great color and if you want a pellet combo where you will do some smoking plus searing on occasion. Personally, I find better taste just using the oak pellets on their own vs mixing it pellets but it's a good compromise if you do alot of smoking and searing and don't want to change pellets often.

[@flounderwetspot8524]

@@ElSenorBbq have you ever tried a oak- hickory or oak mesquite on the pellet grill? I watched the offset and the combo you did there seemed to work well. I imagine the flavor would be somewhat similar

[@ElSenorBbq]

@@flounderwetspot8524 Lumberjack actually sent me their Mesquite blend and I got to say, I'm incredibly impressed with them. I'll making a review on them soon regarding color, taste, burn and overall pricing on it. Be sure to subscribe for that video soon if you haven't already!

[@flounderwetspot8524]

@@ElSenorBbq can’t wait !

[@BackyardWarrior]

🔥🔥🔥 as always

[@ElSenorBbq]

Thank you sir! I recommend trying it out my man! It is INCREDIBLE

[@LizPostres]

WOOOOOOOOOOOW AMAZING LOOKS ABSOLUTELY DELICIOUS AND SUPER JUICY 💯💯💯

[@elmerolion2424]

Not a meat church fan try suckle busters every single season I’ve tried is bomb

[@ElSenorBbq]

I may have to try them out and do a review if they really are that good! Thank you!

[@jwwooldridge70]

Do u have a preference for type of wood pellets for smoking brisket in the 1150 meaning like oak or mesquite

[@ElSenorBbq]

I've tried almost all pellets and they taste roughly the same with the exception of these 100% charcoal pellets and the Lumberjack oak. Personally, the lumberjack oak is fantastic for beef. However, I may end up doing a "My Favorite" pellets video in the near future and I think it may be an interesting one so stay tuned and subscribe if you haven't already to not miss out on it.

[@elmerolion2424]

That smoke ring look like from an offset

[@ElSenorBbq]

Thank you sir! I certainly appreciate it! I'm unsure if you've checked out my other videos but I have a pretty good off set and did a brisket on that one s well. No meat church on that video, I tried the Lawrys seasoning with pepper, almost John Lewis style. I hope you check it out if at all possible! Thanks again!

[@lucky_luciano2365]

Poor quality brisket from HEB. The point is very thin and trimmed weird which caused it to be more pot roast then brisket. Unfortunately it's really difficult to get a great butcherd brisket like you see all the big BBQ guys get unless you spend a lot of money