Voodoo Brisket

Voodoo Brisket
Recently a gentlemen told me he followed my brisket method and turned out the best brisket he had ever made. When I asked if he seasoned with Holy Cow, he replied, “No, Holy Voodoo.” My mind was blown! I had been hearing more and more people say a Voodoo brisket was great, so we decided to put it to a proper test in this video. Given the makeup of Holy Voodoo, I decided to add more pepper to this cook as I am a firm believer in plenty of coarse cracked pepper on a brisket. Watch the results as I cook and discuss it in this video....
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About Meat Church BBQ:
Welcome to the official Meat Church BBQ KZbin 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!
#MeatChurchBBQ​ #Brisket #VoodooBrisket

[@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.

[@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!

[@Disturbed123]

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

[@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.

[@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.

[@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 !

[@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

[@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

[@chrisstansberry4394]

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.

[@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.

[@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.

[@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.

[@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.

[@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

[@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

[@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!!!!

[@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.

[@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!!

[@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.

[@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.

[@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.

[@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!

[@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?

[@notaliberalfromcali6245]

The Voodoo is great on seafood. Especially shrimp dude

[@baddguy76]

I eat voodoo straight up off a teaspoon ❤️

[@cmpetroske]

@@lorenperry3726 no MSG

[@007bbq]

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

[@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.

[@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!

[@charlieellenburg3465]

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

[@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!

[@jeffsinclair3906]

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

[@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

[@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

[@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.

[@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.

[@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

[@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.

[@toddharper-ok]

Great to see this! Our family uses Voodoo on a lot of stuff and love it! If you haven’t, try voodoo on top of biscuit and gravy.

[@johnlowell8421]

I put voodoo in my gravy while cooking/seasoning it :)

[@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

[@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!

[@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

[@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.

[@chrissites6200]

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

[@westonreid23]

I’ve made several briskets and beef ribs using a traditional brisket rub as base( but lightly) and then follow on top with garam masala…it has always been terrific! Great blend of Texas bbq and halal. Variety is the real spice of life

[@BarbecueElementary]

Dang that’s such a good idea! How heavy do yo go with the masala?

[@westonreid23]

@@BarbecueElementary Not so strong that it overwhelms...but enough to get a hit of it...probably 60/40 texas rub to masala

[@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!! 😁❤️

[@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.

[@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.

[@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 !

[@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!

[@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.

[@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!

[@christophercroom5569]

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

[@boblangenberg7859]

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

[@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!

[@Zaral7]

Most folks won't have a warmer but a counter top turkey roaster will hold that temp just fine. Made one last weekend and held 16 hours, went great.

[@ogevalens]

In my house Voodoo is my all purpose rub. It’s my favorite rub!

[@TheTiltdJ]

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

[@dr.smokedaddy5480]

Hey Matt, I put Voodoo on Tri Tip, Brisket, and Lamb Shoulder and Lamb ribs. My picky kids love it. Also the neighbors, I give them the lean and I keep the point.

[@jasonhollinger9513]

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

[@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 ✔️👍

[@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.

[@jessegarcia6909]

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

[@disbjohn]

I used holy cow and holy voodoo on my first beef rib cook. Turned out great

[@Eokerholm]

Voodoo on a brisket with Montreal Steak and Kinders Buttery Steakhouse! By far the best brisket I've made, even the Wife agreed! VOODOO IS A GAMECHANGER!

[@scottmansell8121]

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

[@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.

[@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!

[@trooperdee1970]

Had my 1st brisket rubbed with stale crackers Cajun 2 step and was awesome

[@dirtyseeds57]

Holy voodoo on beef ribs is 🔥

[@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.

[@troywells6526]

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

[@markalsobrooks4647]

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.

[@rogerhuffar3641]

Been loving the voodoo on chicken and pork and planning on a beef cook for Labor Day weekend.this was a great idea

[@mattburke4343]

Thank you for doing this channel. I have learned more about BBQ and Smoking from you, and how to prepare the meat. Just to say again, Thank you.

[@baddguy76]

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

[@Towny06]

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

[@the_whiskeyshaman]

Holy cow with beer can chicken is pretty great.

[@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.

[@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.

[@blueenglishstaffybreeder6956]

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

[@MeatChurchBBQ]

Heath is good people.

[@nathandell452]

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

[@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.

[@mac007taz]

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

[@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 :)

[@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.

[@nates9321]

New subscriber and you have me hooked! Your videos are very thorough and informative. I am a fan and cannot wait to try some of your products. Best of luck!

[@scottestergaard6535]

Best brisket video I have seen yet! Can't wait to try it myself, Well done Matt.😀

[@MeatChurchBBQ]

Awesome! Thank you!

[@joepayne1530]

Voodoo and lemon juice on grilled shrimp is fantastic. Better than any other seasoning I have tried so far.

[@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.

[@rongiddens1]

I use VooDoo on mostly everything I cook,Brisket,steak,pork chops,chicken, boston butts. I love this stuff

[@shbaranowski]

I took your Mexican Pulled Pork recipe over to Reverse Seared Tri-Tip. Heavy Cholula binder and dust it with Dia De La Fajita and Holy Voodoo combo. We love the flavor profile!!!

[@jamesharvey9031]

Your red fajita seasoning on tablitas (flanken style cut ribs) is a home-run

[@whateversux]

We put 3 racks of pork ribs, 2 baby back and 1 St Louis, on our Traeger. We used The Gospel on the baby backs and Voodoo on the St Louis rack. All 3 racks were great, but the Voodoo rack was out of this world!

[@golfnolsen]

I did something like this 3 weeks ago. My first solo brisket. I started with the Holy Gospel 25% (ran out) so I finished with 75% Voodoo. Spritzed with Pomegranate juice. Smoked with 50/50 hickory & Apple. 14 hours. Turned out incredible.

[@BarbecueElementary]

Pomegranate eh? That’s a new one for me!Sounds amazing!

[@matthewenerson2095]

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

[@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)

[@steven2212]

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

[@kurtier]

Going to try this for sure, also can’t believe how amazing the new timberlines are. Some of the best bbq I’ve made has some off mine. A definite improvement from their previous model.

[@philsentry1745]

Been smoking and bbqing through the experts on KZbin for the past 3 yrs and love it. Sometimes it feels like a labor in love. I live in NYC and recently tried a smokehouse version on Texas ribs. It was overcooked, not peppery enough and so blah. It fell on the floor and I didn't get mad. Can someone recommend some cook spots near me that are reputable to the channels I watch? Eating bbq in NYC is like eating pizza outside of NYC.

[@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!

[@notaliberalfromcali6245]

I used Holy Cow and Malcoms BBQ Hot rub lately. Not too shabby boys.

[@michaelkrenesky2253]

Voodoo is so good in omlettes!