Meat Church Holy Cow Copycat Recipe

Meat Church Holy Cow Copycat Recipe

How to Make the Perfect Smoked Brisket at Home

Hi there, I’m Ava Moore, and I’m excited to share with you my favorite recipe for smoked brisket. This Meat Church Holy Cow Copycat Recipe is a real crowd-pleaser and will make you the star of any barbecue party. Trust me, I’ve made it countless times, and each time it comes out perfect!

What You Need to Know About This Recipe

• The Meat Church Holy Cow Copycat Recipe is a recreation of the famous brisket rub used by the Meat Church BBQ team.
• The rub is made with a blend of spices, including paprika, garlic, salt, black pepper, and cayenne pepper.
• The rub is applied to the brisket before smoking, giving it a delicious crusty bark and tender juicy meat.
• The recipe requires a smoker or grill that can maintain a low and slow temperature of around 225-250°F for several hours.
• The total cooking time can vary depending on the size of the brisket, but you should plan for at least 12-14 hours.

Now that you know the basics, let’s get started with the recipe.

Ingredients

• 1 whole packer brisket (around 12-14 pounds)
• 1 cup of Meat Church Holy Cow BBQ Rub
• 1 cup of beef broth or water
• 1 cup of wood chips (preferably oak or hickory)

Instructions

Step 1: Prepare the brisket

• Trim any excess fat from the brisket, leaving only a thin layer.
• Apply the Meat Church Holy Cow BBQ Rub generously on all sides of the brisket, patting it gently to make it stick.
• Cover the brisket with plastic wrap and refrigerate for at least 4 hours, or overnight.

Step 2: Prepare the smoker

• Fill the smoker with charcoal and preheat it to 225-250°F.
• Soak the wood chips in water for at least 30 minutes, then drain them and add them to the smoker.

Step 3: Smoke the brisket

• Place the brisket on the smoker, fat side up.
• Add the beef broth or water to the smoker’s water pan.
• Cook the brisket for around 12-14 hours, or until the internal temperature reaches 195-205°F.
• Check the smoker every hour or so, adding more wood chips and water if necessary.

Step 4: Rest and serve the brisket

• Remove the brisket from the smoker and wrap it tightly in foil.
• Let it rest for at least 1 hour, or up to 4 hours, in a cooler or warm oven.
• Slice the brisket against the grain and serve with your favorite barbecue sauce and sides.

My Experience with This Recipe

I’ve been using this Meat Church Holy Cow Copycat Recipe for a couple of years now, and it’s become my go-to method for smoking brisket. I love the combination of spices in the rub, and the meat always comes out juicy and flavorful.

One thing I’ve learned from my experience is that the quality of the meat matters a lot. I prefer to use prime or wagyu brisket, which has more marbling and tenderness than regular brisket. It’s also important to let the brisket rest for at least an hour before slicing it, as this allows the juices to redistribute and makes the meat even more tender.

Expert Opinion

The Meat Church Holy Cow Copycat Recipe is a great way to replicate the flavor of a competition-style brisket at home, says Aaron Franklin, the owner of Franklin Barbecue in Austin, Texas. The rub has a nice balance of heat and sweetness, and the low and slow cooking method ensures that the meat is tender and moist. Just make sure to use a good-quality brisket and let it rest before slicing.

FAQs

How long does it take to smoke a brisket?

The total cooking time can vary depending on the size of the brisket and the temperature of the smoker. However, you should plan for at least 12-14 hours of smoking time, followed by an hour or more of resting time.

Can I use a gas grill instead of a smoker?

You can use a gas grill to smoke a brisket, but it’s not ideal. Gas grills don’t provide the same smoky flavor as wood or charcoal smokers, and they can be harder to control at low temperatures. If you don’t have a smoker, you can try using a charcoal grill with indirect heat, or an electric smoker.

What’s the best wood for smoking brisket?

The best woods for smoking brisket are oak and hickory, as they provide a strong smoky flavor that complements the beef. However, you can also try other woods like mesquite, cherry, or apple, depending on your personal preference.