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....
- 1 full packer brisket
- Meat Church Holy Voodoo
- Coarse black pepper, preferably 16 mesh
Prepare your smoker
Prepare your smoker to a temperature of 225 with oak, mesquite or hickory. We used a Timberline XL with Meat Church pellets in this video which is a blend of oak and hickory.
Trim your brisket
Trim the full packer brisket to your liking. You can see my preferred method in this brisket trim video.
Prepare the brisket
Season the brisket moderately with black pepper. Then season liberally with Meat Church Holy Voodoo. Allow to adhere for at least 30 minutes.
Smoke the brisket
Place the brisket in your smoker fat side up.
Smoke at 225 for 7 hours. We enabled Super Smoked on the Traeger in this cook.
Increase the temp to 250 and smoke for 2 hours. Wrap when you obtain great bark. For me, that is in the mid 170s - 180 internal temp.
Then wrap in unwaxed butcher paper and return to the smoker.
Increase the temp to 275 to render out those last fats. Smoke until the flat is probe tender which is typically around 203 internal temp.
Rest the brisket
Remove from the smoker. Allow to rest at ambient temperature on the counter for 2 hours. At this point you can slice and eat it. However, in the above video we actually rested for 8 hours at 165 on "Keep Warm (165 degrees)" on a Traeger. BBQ joints in Texas rest in a 140 degree warmer overnight. A pellet grill at 165 is a little warmer than I prefer but it's better than not resting it IMO. I discuss in the video.
Slice and enjoy!