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Holy Cow Rub vs S&P for Brisket

dstearndstearn Posts: 1,583
I just picked up a bottle of Meat Church Holy Cow. Normally I just use S&P for brisket.
Tonight I will be smoking a  11.5 lb SRF Black Brisket. For those of you that have used both which do you prefer?

Comments

  • TEXASBGE2018TEXASBGE2018 Posts: 3,283
    I like holy cow a lot. That's what I use till I run out then S&P is my backup. 


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

  • RRog17RRog17 Posts: 533
    I really like Holy Cow but S&P is better on a brisket. 
    Canton, GA
    LBGE, Joe Jr., 28” Blackstone
  • dstearndstearn Posts: 1,583
    I may give Holy Cow a try.
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 21,541
    Holy Cow is 75-80% S&P with a few other spices and paprika for color. I usually use my rub for brisket becasue I have it lying around in bulk but do enjoy using Holy Cow on occasion- usually on burgers. can’t go wrong for flavors but at $20-$30lb for a rub that is salt and pepper heavy, you are probably better off using S&P for things like brisket and use the commercial stuff for the more interesting flavors. My favorite commercial rubs are (in no particular order): 

    Meat Church Holy Voodoo (chicken, veggies, eggs, potatoes)
    DizzyPig Tsunami Spin (chicken)
    Oak Ridge Game Bird (chicken)
    Dizzy Pig Mole (chicken tacos!) 
    Oak Ridge Habanero Death Dust (wings and in salsa) 
    Meat Church Honey Hog (wings) 
    Oak Ridge Chile Lime (wings) 

    honorable mention to Dizzy Pig Bombay Curry-ish (chicken, veggies) 

    these all have ingredients I don’t have just lying around the house (other than curry-ish. We make a lot of masala and grind our own 90+% of the time). 

    Keepin' It Weird in The ATX
  • Photo EggPhoto Egg Posts: 11,156
    Holy Cow is 75-80% S&P with a few other spices and paprika for color. I usually use my rub for brisket becasue I have it lying around in bulk but do enjoy using Holy Cow on occasion- usually on burgers. can’t go wrong for flavors but at $20-$30lb for a rub that is salt and pepper heavy, you are probably better off using S&P for things like brisket and use the commercial stuff for the more interesting flavors. My favorite commercial rubs are (in no particular order): 

    Meat Church Holy Voodoo (chicken, veggies, eggs, potatoes)
    DizzyPig Tsunami Spin (chicken)
    Oak Ridge Game Bird (chicken)
    Dizzy Pig Mole (chicken tacos!) 
    Oak Ridge Habanero Death Dust (wings and in salsa) 
    Meat Church Honey Hog (wings) 
    Oak Ridge Chile Lime (wings) 

    honorable mention to Dizzy Pig Bombay Curry-ish (chicken, veggies) 

    these all have ingredients I don’t have just lying around the house (other than curry-ish. We make a lot of masala and grind our own 90+% of the time). 

    Great list!
    Thank you,
    Darian

    Galveston Texas
  • dstearndstearn Posts: 1,583
    I decided to use S&P. Will try the Holy Cow on next Brisket cook.


  • HendersonTRKingHendersonTRKing Posts: 1,761
    I’ve used S&P with a little Holy Cow mixed in. No appreciable difference in results but it makes me feel like a boss. Have done the same with Montreal — just like to mix it up a bit, even if there’s not a real rhyme or reason. Could be the late-onset adhd, but it makes me happy. 
    It's a 302 thing . . .
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