Voodoo Brisket

[@KeithKetring]

I found a solution for resting a brisket at home for 8-12 hours if you don't have a warmer. I bought a portable turkey roaster with an internal rack and temperature control that allows me to rest briskets at 140-150 degrees. Great tutorials! Meat Church is a definite stop over the next time I'm in Texas.

[@billellwanger9731]

🎉🎉🎉🎉🎉

[@bigsteele45]

just checked google and boom 140 degrees with one of these easily. ty sir

[@ericrymer3766]

With all the different seasonings and rubs I’d love to see a video or something explaining all the options, flavor profiles and uses. Thanks again for all you do putting these videos together.

[@NoneYaBiz5]

Was actually searching his vids today for that exact thing.

[@OleTom10]

Matt you said never waste the trimmings, I would be super interested in a video one day of you making brisket patties, or making something delicious with brisket or other trimmings!

[@KurtBlaze]

Throw the meat in some chili or stew or just grill it quickly. Cook the fat into a liquid and use it for cooking or frying.

[@kylebacon9967]

Up vote

[@joeclark7082]

I throw my trimmings in the crock pot with some dried chilies amd make birria tacos. I like views on the road channel receipt

[@devinresende6068]

Brisket trim Smashburgers on the trager flatrock would be awesome

[@frankaguiar9819]

I agree

[@sankentris]

Fairly new to pellet smokers and briskets (wife got me a recteq back in June) and this recipe so far has been our favorite. Just cut it open about 30 minutes ago and holy chit it’s amazing. Didn’t deviate much, added beef broth to the inside and lots of pepper. Appreciate you going over the importance of after you take it off the smoker, that was where I was lacking. This one was perfect. Thanks from Abilene !

[@jeredmattson9]

i only use voodo on my briskets lol i buy the 5lb bags from matt because i put voodo on everything. my favorite ribs and pork butt recipe has been Voodo and pecan rub together. i’ve tried everything and this is thee best i’ve come across

[@josephsprouse3220]

You can vacuum seal it in the butcher paper and sous vide it on 140. Just an idea for people to get it right

[@MeatChurchBBQ]

We have a video coming out on our SV reheat.

[@ryancrand]

this.

[@bulletsandbooks534]

One of the very few legit bbq guys on KZbin. Well done again, Matt!

[@MeatChurchBBQ]

Thanks man. Really appreciate it.

[@jeremyhogg447]

My wife just used voodoo in her meatloaf for the first time yesterday. Best one she has ever made! Gonna have to try it on brisket now.

[@volkswatson]

I literally put it on everything. I havent found anything it doesnt go well on. Try on avocado slices. You're welcome.

[@wc7k]

I use a Large Turkey Roaster to rest my brisket I can put a little water in the bottom under a silicone cooking rack. Low temp is 150 degrees. I don't usual cook more than one brisket but I could stack them if I did. I also used a foil boat to hold the paper wrap so the Juices stay under the brisket. Mine is a 22 Quart Roaster Oven.

[@sameerjafri7]

this is genius, i was looking for a solution for holding briskets overnight I might have to get one of these

[@wc7k]

@@sameerjafri7 Just cooked a brisket last weekend, held it for about 12 hours meat was perfect at supper time.

[@coreywolfhart]

I cooked my first brisket 2 months ago, I followed your tips and tricks, it was awesome!. I just bought some Holy Cow, and will be cooking another brisket labour day weekend. Your a great cook and teacher! You have a lot of fans up in 🇨🇦!

[@troyalcorn4558]

Yup! Meat Church West Coast

[@patricknichols3187]

Voodoo shrimp, lobster, and scallops are excellent. I use on eggs occasionally with pepper jelly on bacon. Try Blues BBQ TN red on eggs-delicious.

[@robertdorsey7401]

I use Voodoo on anything and everything. Last brisket I cooked I used a light coat of Killer Hogs TX Brisket rub topped with a generous coat of Voodoo. The color, bark and flavor were on point!!

[@danieltulk9311]

So glad i stumbled on this video. Ive been using Voodoo for my briskets for as long as ive been cooking and always thought i was slightly crazy! but it just tasted so dang good! glad to have some validation in my choice :) Voodoo kicks ass, but is hard to get down here in Australia for a decent price! luckily i have a brother who visits yearly from the states and brings me home the 5 lb bag, which normally covers me at least 8 or 9 months of cooking!

[@gusmercado4130]

I've used the Voo Doo seasoning on a chuck roast I smoked and it was amazing!!!

[@phillipgorman9877]

I’ve done honey rib ru cuz my wife loves the sweet on brisket. Not my fav I’m pepper heavy but her and her girlfriends for some reason love it!

[@gregrose5001]

My go to is seasoning with 2 parts pepper, 1 part diamond crystal, and then finish the fat side with a layer of vodoo! So good

[@SirPartyRoc]

Holy Voodoo is fantastic. I find myself sprinkling it on everything for the kick. Its a seasoning worth adding to many dishes. Also, ever since you did video with Truth BBQ I have been following that method and my brisket game has improved significantly.

[@chrisprice312]

I recently tried seasoning a pork butt like i normally do brisket. Course black pepper and Holy Cow. I think everyone in my family preferred this flavor profile over the more traditional sweeter rubs usually used on pork.

[@doncox999]

I'm fairly new to smoking, I have a traeger. I have used voodoo on poor man burnt ends both pork belly and chuck roast, loved them both.

[@jimgookin9058]

Best brisket ever. SPG and voodoo rub on Thursday, Ironwood at 170 Friday eve, Wrap Saturday at 220 then rest until Sunday lunch. I bought an electric smoker as a warming station. With 4 shelves and wifi it works for me. Matt hope you try other non traditional rubs on brisket. I'm thinking trying Texas Sugar.

[@rdbrnr86gt]

It's interesting hearing you talk about combos not intended. I just made some pork loins with a 50/50 combo of honey hog and holy voodoo. AMAZING. Holy Cow is also my go to for day to day everything stuff, even chicken. On my pulled pork, I used a combo of gospel and voodoo and it's AMAZING. I've learned a LOT watching your videos and it has really transformed my outdoor cooking.

[@charlieellenburg3465]

Thay was pretty slick breaking the flat over your fingers before you did the pull test! Nice

[@stephenadams5241]

Voodoo is my go to for competition Brisket as the flavour really shines through on the smaller competition cuts of brisket.

[@MeatChurchBBQ]

Good to know. Thanks Stephen!!!!

[@arnoldmorales9189]

Matt, I been putting voodoo on my sirloin beef fajitas and let me tell you. They come out tender and full of flavor. I love em and I love all your rubs. I have also used Honey hog on chicken breasts and chicken fajitas.

[@tacohole82]

Holding temp @140.. I wrapped my brisket in peach wrap then wrapped it in film like you did & then used a turkey brine bag with watertight zip closure putting it into a 140 degree sous vide bath using an ice chest vessel ✔️👍

[@johntrzeciak3408]

I used voodoo this past weekend on my baby back ribs and then mixed red pepper jelly with my bbq sauce. Came out amazing. Used the voodoo as my seasoning in my smoked green Chile Mac and cheese. That also came out amazing

[@lanescruggs758]

I've been using Holy Cow on your pork shoulder recipe. I love the pepper heavy bark, and I use a really sweet apple juice to compliment the pork. Great rub

[@blakethomastx]

Holy cow on pulled pork is the way to go! Only seasoning I use on mine.

[@Chrisstanberry-x7p]

I saw a great video who used Holy Voodoo 1st then comes back w/Holy Cow and finishes off wit light coat of coarse black pepper. Follows the rest of the cook but great video. I'm inspired to cook one when my wife's family gets together coming up.

[@guyb3233]

Suggestion - A video about your rubs, which is pepper forward, best for poultry, pork, etc. The explaination at the beginning of this video was a great tutorial on how to make the most of your seasoning. Appreciate the hard work for this content!!

[@MeatChurchBBQ]

Great suggestion!

[@1029Peanutbutter]

You can adjust the thermostat on most ovens, typically like you said most ovens only go to about 170 but you can adjust the thermostat to go -30 degrees to hit your 140 overnight rest !

[@alfieboy4022]

As a former die hard purist that only used salt and coarse brisket pepper I now use a mixture of holy voodoo with a bit of MSG and I&G as a first coat then coarse brisket pepper over the top. It still gives you that amazing pepper bark but the holy voodoo adds extra depth of flavor that salt and pepper alone don’t give you.

[@chrisatwood6413]

I found Meat Church seasonings and ribs at my local home improvement store in Petaluma, Ca. Needless to say… I am more than pleased to give it a go… being an Okie stuck in Cali., I’m down for some southern taste!

[@TheForgottenMusketeer]

I've created a 140 oven using a rubbermaid container, pizza proofing box and a sous vide immersion circulator. The idea is similar to a double boiler pot. Fill the rubbermaid container with water. Add some bricks or something that will allow the container the brisket is in to sit on top of the water. I have a pizza proofing box that fits perfect and has a lid. I put the brisket it, cover on, then top it with some beach towels to hold the heat. It takes a little fiddling but it works. I'm going to try the plastic wrap/keep warm though - its easier!

[@htownvet3293]

They have a feature on the newer ovens where you can decrease or increase your actual oven temperature by up to 25 degrees either way. My briskets have come out amazing doing it that way.

[@ryanburkhart363]

Great videos. Not yet tried any of these rubs. Going to have to try some. Other than a seasoning a mixed myself. Three cups course pepper, 1 1/3 cup kosher salt, 1/3 cup g garlic 1/3 paprika and a tblsp cumin. Love the heavy pepper. I did try a few with fire and smoke society seasonings. Did several with the thundering longhorn beef rub was really good. Tried one with the black and tan and was actually delicious with the rosemary and dark bark from the pepper,black salt, active charcoal. That kind of reminded me of prime rib kind of. Odd but delicious.

[@vinman403]

I just bought the Holy Cow rub for the first time and figured that you put it on everything, so I put it on smoked chicken thighs. It was fantastic.

[@pjwroblewski]

I flat out love Holy Voodoo on chicken. I might try it on brisket. My brisket is rubbed with Lawry's seasoned salt and black pepper. Delicious.

[@jeramiedunham3999]

I put voodoo on Tilapia earlier this week and grilled it. It was awesome!

[@BarbecueElementary]

I’ve been curious about voodoo on fish- good to hear it went well!

[@ryanfolkerts1779]

I made some pork, St. Louis ribs with Voodoo and Holy Gospel. I was expecting Voodoo to shine through but was surprised when we all picked Holy Gospel as #1! The Voodoo were also killer of course. I did some just dry rub and then added some honey, butter and Carolina mustard sauce to some. Both the sauced and dry with Holy Gospel came in 1st. Great video as usual!

[@rockyroad8561]

Im doing the Mexican pulled pork for Labor Day, but my next cook will be this here brisket, we butchered our cow Stoney and I have a great looking brisket that will do just fine with this recipe. Thanks for the vids and keep them coming.

[@foxrider07777]

I did my first pork shoulder with holy cow and a vinaigrette slaw made with the voodoo and it was awesome my wife is hard to get a food compliment and she loved it.

[@TheTiltdJ]

Voodoo is my favorite wing rub by far! Might try a brisket with it soon.

[@rsosborn1]

I'm sure Holy Voodoo is meant for poultry but I always get a ton of compliments when I do a whole chicken and I'll I put on it is a heavy does of Holy Voodoo and that's it! I smoke it in a foil pan for an hour or so then cover it with foil, it comes out as tender as can be and taste great every time.

[@86Hawkkay]

Voodoo is hands down my favorite seasoning. Besides the typical meat applications, I find it very good as a popcorn seasoning too.

[@breakingthemold664]

It is the best popcorn seasoning by far. I ran out and popped some the other night without it. Never again. I even take it to the movies lol

[@chuckcannon7114]

I’ve actually smoked several briskets with the Voodoo rub. My family loves the kick and southwest type flavors. I’ve also mixed this rub with Cajun seasoning, pepper, and cayenne for an extra kick

[@MeatChurchBBQ]

Bad ass!

[@shawngillogly6873]

Yep. I've added Cayenne to Voodoo as well to move it a bit more into the spicy realm.

[@wilson_God_BBQ]

I use voodoo for my briskets as well and yes I do add pepper before voodoo but I also use a mustard slaughter I do like the Way you wrap so I'll be changing mine and thanks for the rest tips love Your channel

[@Gumpoverthemoon]

I use Voodoo on just about everything I smoke, it is my absolute favorite! One that is always a hit is when I get garlic butter marinated chicken breast at Landes. I add Voodoo on top of the marinade, smoke on the RecTeq on xtreme smoke for an hour. then slap them on my Masterbuilt gravity fed charcoal grill to finish them off.

[@kdr082475]

Most modern ovens will adjust down from the 170 setting using the temperature correction offset. Mine will adjust +/- 35. So 140 is doable in mine.

[@KenAdams426]

I want to try the fire-shire as a binder in my next cook. Not a lot but enough to get it wet. We use your runs on anything and everything. Makes whatever we make always good.

[@robertheaney4672]

Just finished my rest I used my Yoder ys640 and held it to 150 for 10 hrs. its a hit

[@CamaroBrad]

I use hot honey hog rub on black bear back straps here in Ontario. Sweet with a bit of bite on a nice tender piece of meat!

[@evaskulleader]

My first brisket I used voodoo and I loved it so much that I tried it on a rack of ribs! Voodoo is my go to rub for most of smokes

[@23dan23dan]

I’ve been using Cholula hot sauce as a binder on my briskets and pork butts. Then Holy Voodoo as the rub. It’s so freaking good. My favorite so far.

[@BarbecueElementary]

Does the spice of the Cholula come through? I’ve always wanted to try a hot sauce binder to see!

[@BarbecueElementary]

I’ve used Jalapeño juice before and it comes through but just slightly

[@23dan23dan]

Like mustard you can’t taste the Cholula. You do get the heat from the chili’s and I pairs well with the Voodoo rub! So good.

[@terryhamilton985]

Dude….voodoo is my favorite seasoning. It was the first seasoning of yours I went through, I’m almost through my second bottle….I’m wanting to do a brisket too. Excellent video!

[@MeatChurchBBQ]

LOVE THAT!

[@lorenperry3726]

@@MeatChurchBBQ do you put msg in your rubs?

[@KGFishyFingers]

The Voodoo is great on seafood. Especially shrimp dude

[@baddguy76]

I eat voodoo straight up off a teaspoon ❤️

[@cmpetroske]

@@lorenperry3726 no MSG

[@russellmania13]

Just got into smoking recently and stumbled on your brand/channel…way to do Waxahachie, Tx proud!! Being born & raised there but now living out of state I’d recognize that old downtown any time 😁

[@MeatChurchBBQ]

Thanks for being here Russ!!

[@blueenglishstaffybreeder6956]

I’ve used Heath Riles peach rub on my brisket, it’s pepper forward and sweet, absolutely bomb

[@MeatChurchBBQ]

Heath is good people.

[@jeffsinclair3906]

When in doubt, Voodoo out! You’ll never go wrong. Great video, Sir… as usual!

[@aaronhunter3423]

I use voodoo on porkbutt as a rub and finishing dust. Potatoes, onions, and mushrooms with the voodoo is a family favorite in my home as well!

[@kylefitzherbert9381]

Iv only done one brisket which was tradititional but i use Honey Hog on almost everything inclusing corn on the cob and popcorn. Your seasonings are amazing. Voodoo is always on my pork shoulders

[@gingerjohnson3555]

I live in Chicago.. would have come to see you! My husband and I love everything you share. Just cooked the pork roasts.. so awesome!! 😁❤️

[@johngilbreth4596]

Been using holy cow holy gospel combo on ribs and pork butt recently and finishing them kith Kosmos glaze think it is my favorite combo for pork now

[@bullhogsbbq9658]

Note- I've held briskets in a Yeti for 12 hours plus wrapped in foil and covered with towels. Internal was still in 160s. Perfectly safe if done right. I always have at least 2 inside which could be another reason why it held.

[@JLEMS]

What size yeti? My 105 is tough to keep warm that long

[@MeatChurchBBQ]

Good insight. A packed cooler def helps keep it warm too.

[@bullhogsbbq9658]

@@JLEMS I've fit up to 3 in a 45, usually stick 2 in 1 though to not squish the meat depending on the sizes of the briskets. I only let mine sit out 15-20 min after pulling from smoker to stop cooking process, than wrap up tightly and leave them resting. Typically overnight which is anywhere from 6-12 hours. Never had 1 less than 160.

[@StantonCole]

I mix salt and pepper with Voodoo and Honey Hog Hot. I have not found a combination of Meat Church seasonings that don't work well together.

[@silvereagle1184]

I typically just use the Holy Cow, but this last weekend I smoked a brisket and added the fajita rub. It turned out amazing and will definitely be using it again. Also have used the Voodoo, made for a damn good brisket.

[@eliasrosales2466]

I’ve been wanting to do this! How was it? Would you add more pepper to it?? Or just straight fajita rub?

[@silvereagle1184]

@@eliasrosales2466 I used both Holy Cow and fajita, no need to add pepper, for my taste anyway. The brisket itself came out great, had just a little extra kick of flavor on it.

[@kylewilliams7675]

Little trick on the warming thing put in Traeger at smoke which is 150 and just crack the lid slightly using a pellet or small stick It will slightly lower the temp :)

[@thedude-wb5vx]

I do holy cow with chicken all the time. Fajita chicken thighs a lot. Honey bacon bbq chicken. Honey hog chicken. These seasonings are amazing

[@baddguy76]

I use a sprinkle of Holy Cow on my burgers. What a game changer! My friends and fam love it!

[@christophercroom5569]

I make Dr pepper beef jerky with voodoo people love it!!!

[@Dtrain404]

I use the voodoo on beef short ribs, excellent!

[@007bbq]

The voodoo on ribs is amazing, my favorite for ribs or pork butt

[@deepfriedbutter]

Just an FYI -- most modernish ovens have the ability to go lower than the temperatures listed by using the "calibrate" feature. I can set my oven to ~150F by using the calibrate setting at "-30F" and setting the oven to bake at 170F (lowest)

[@jasonhollinger9513]

I’m definitely going to have to try this out. I’m always looking for new ideas and that brisket looked really good.

[@matthewenerson2095]

Just picked up a full brisket and 2 racks of short ribs!! Can't wait to try it!!

[@joehernandez550]

Gonna give it a whirl tomorrow morning with Voodoo and pepper! 🤞 smoking on my LSG offset with hickory and post oak 👍🏽😎

[@chrissites6200]

I did a rack of beef ribs last weekend with voodoo and it turned out fantastic!

[@chrism8013]

I use the voodoo A LOT on wings for football Sundays (along with habenero hot suace). However, since the kick it has, is something I like, I decided to use it as a topper on a July 4th unwrapped brisket. Base rub of Holy Gospel, Black Pepper, then a liberal Voodoo blanket. Neighbor absolutely loved it, and she's a professional cook. My thought is that the Voodoo is such a finely ground rub, that it penetrate's every little crevice of the meat. Used it on a pork butt too, not the same results as the Honey Hog Hot though. Next up is the Thanksgiving Voodoo Bird. I also use the use the Voodoo liberally in chili. Wifey likes chili, but not spicy. So I use two pots. Mine has Brazilian starfish peppers and a healthy dose of Voodoo. She is amazed at the color, thickness and aroma of my portion. As good as the Voodoo is, it is a tad on the salty side. Thankfully there is always Miller Lite in the fridge to combat the salt, lol.

[@j.d.7838]

I did my third brisket ( first two total failures ) and nailed it. I used a combo of a light dusting of the Gospel and went pretty heavy with the Texas Sugar. That was some bad ass brisket cuz, let me tell ya!

[@rancerector9681]

Great video as always! One thing that just occurred to me on maintaining the temp during rest period. Could a person vac seal and throw into a sous vide at 140 for the allotted resting period? I’ve never tried it, and was wondering if you or anyone else had. Thanks again for the great content!

[@martykirby7311]

I've done it many times. I do 145° just to be sure it's 100% safe, the best ones are the one's I've held for 18-24 hours 👍

[@rancerector9681]

Thanks Marty!

[@dirtyseeds57]

Holy voodoo on beef ribs is 🔥

[@nathandell452]

Voodoo does amazing on ribs to, just add a little brown sugar, doesn’t take a ton but it is awesome

[@jessegarcia6909]

Kudos to you for making an awesome rub! I love Holy Voodoo, always have it on deck.

[@fourpressmedia2674]

I typically use Holy Cow, Holy Gospel and will add some Tony Chachere's Creole Seasoning at wrap. I will try a VooDoo brisket over the weekend!

[@scottmansell8121]

I used voodoo to marinate shrimp with some lemon juice! Was absolutely perfect!

[@dusty1792]

Awesome! Will have to try it. Dude, I tried the Honey hog hot on some skinless, boneless chicken thighs and air fried em... freakin' good! Most versatile seasonings around.

[@troywells6526]

I use Voodoo on my tri tips all the time! I will have to do a brisket with it soon... Great Video Matt!

[@Towny06]

Just picked up The Gospel, Voodoo and Cow at my local Ace. Thrilled to find them there!!!!

[@mac007taz]

I recently tried with the SouthSide Market smoked pepper and meat church fajita on a brisket. It was insane.

[@Sweeneybbq]

Just in time for brisket cooks this weekend! 3 briskets headed to the coaching staff in Caddo Mills Sunday and excited to throw this in the mix. Appreciate you as always sir

[@boblangenberg7859]

I’ve been adding Voodoo on wild game. Absolutely killer on elk/chicken fajitas.

[@mgoben6499]

Timely! Will give this a ride on Saturday.

[@kevindowner766]

Peanut butter binder with black pepper and brown sugar is my favorite.

[@scottgaskin8574]

Matt i smoked a brisket recently it turned out like roast .im gussing i cooked it too long .i did put a water pan in there with it on a pellet grill 🤔

[@michaelhyatt9407]

Always enjoy your videos. Skinless chicken thighs cooked hot and fast to an internal temp of at least 180 with your fajita seasoning is where it’s at. It turns out great every time. My family and friends love it.

[@bridogg23]

Question for the group......I want to cook a brisket for a fishing trip that I'm going on. I play to cook the brisket right up to as close to the moment I hit the road as possible. Its about a 5-6 hour drive to get there. My questions is...if I wrap it in a cooler, what should i wrap it in to hold temperature but not allow it to continue cooking (foil or butcher paper)? Second question is, once i get to my destination, should i throw it in the oven once I"m there at a certain temperature before serving, or just pull it from the cooler as is? @ Meat Church---Awesome video--I"m gonna have to try the voodoo now after watching this

[@calebmoos7742]

I used voodoo with a honey based rub on a tri tip (brisket style) and had amazing chopped beef tacos

[@MeatChurchBBQ]

Killer!

[@nathanwent6723]

Wish I could afford the OCHO seasoning combo you have, guess I’ll have to wait to try VooDoo later! Looks great and can’t wait to try on my offset smoker. Thank you for the video sir!

[@MeatChurchBBQ]

Welcome!

[@nathanwent6723]

@@MeatChurchBBQ I am a Fan and have enjoyed every video you have posted that I have watched thus far. I truly want to try all the seasoning/rubs you have to offer. I’m an Ohio Man/Husband/Father so I’m very excited to try the best of the Texas taste bud blasters! 🇺🇸

[@shshandymam]

Ive been doing it and love it

[@steven2212]

I use voodoo as my base, and put in on everything. It is very versatile.

[@leshosey28]

I did one this past weekend a prime brisket with Voodoo and Cayenne pepper, It was awesome but I'm a Cajun and we like it spicy!

[@pigg82]

Voodoo is delicious on picanha too, I use it on them quite regularly