How to Make a Competition Brisket
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How to Make a Competition Brisket
It doesn’t get much better than this full-packer brisket. Covered in Traeger Prime Rib Rub, injected for even more flavor, and sauced with a Texas Spicy & Apricot combo, this brisket will knock your socks off. Get smokin’ with our how-to guide below.
INGREDIENTS
- 1 full packer brisket
- Prime Rib Rub
- Texas Spicy Sauce
- Apricot Sauce
INJECTION INGREDIENTS
- 1 1/2 cups room temperature low sodium beef broth
- 1/4 cup Butcher's BBQ Prime Brisket injection
Recipe Steps
TRIM
1. Start with fat cap facing up and pat the brisket dry with a paper towel.
2. Trim fat cap until you have an even 1/4-inch layer.
3. Flip brisket over and trim off all fat and silver skin from the top.
4. Remove the large chunk of hard fat found where the flat and point connect.
5. Cut down until you start to hit the meat (this fat doesn’t add flavor and will not render).
6. Trim the edges of your full packer to shape as needed. Keep the shape uniform to best ensure even cooking.
7. Trim extra fat off top.
INJECT
Mix Butcher's BBQ injeection and low sodium beef broth. Start at the end of the flat and inject every inch following a 1” checkerboard pattern across the entire brisket. Inject the point randomly throughout. Once the entire brisket is injected, rub the injection juices seeping out of top across the brisket. This will help the seasonings to adhere properly.
SEASON
1. Flip brisket so fat cap side is up and start seasoning with rub.
2. Shake rub starting on edges, then move across fat cap.
3. Flip over meat side up and shake seasoning across top.
4. Let brisket sit with rub for 1 hour, refrigerated, to allow rub to set.
How to Cook a Competition Brisket
1. Preheat Traeger to 225°F and activate the Super Smoke setting if you have a WiFIRE enabled grill.
2. Place brisket directly on grill grate. Insert temperature probe into the center of the flat about ½” deep.
3. When brisket internal temp hits 160°F, or when the bark has developed, remove and wrap tightly with a few layers of butcher paper. To best keep track of your internal temp use a MEATER 2 Plus wireless meat thermometer.
4. Increase Traeger temperature to 275°F and place wrapped brisket on grill.
5. Continue to cook until an internal temp of 204°F is reached in the thickest part of the flat.
6. Remove brisket and let it rest on counter, still wrapped, for 10 minutes.
7. Wrap brisket with plastic wrap on top of the butcher paper. Let it rest in an insulated cooler for 1-4 hours.
8. Remove brisket from wrappings and glaze with sauce.
9. Cut brisket against the grain in slices and serve the point cubed with additional BBQ sauce.
Competition Style BBQ Brisket
by Traeger Kitchen
27 Reviews
Prep Time
30 Min
Cook Time
10 Hr
Serves
8
Pellets
Pecan
Clear some space in the trophy case because our competition-style brisket recipe will have you wrapped up in winning wood-fired flavor.
Ingredients
main
| 1 | (12-16 lb) whole packer brisket |
| 3 Cup | water |
| 1/4 Cup | Butcher BBQ Beef Injection |
| 1 Teaspoon | white pepper |
| 1 Teaspoon | onion powder |
| 1 Teaspoon | garlic powder |
| 1 Tablespoon | beef bouillon |
| 1 Cup | kosher salt |
| 3/4 Cup | Black pepper |
| To Taste | Traeger Coffee Rub |
| 2 Cup | beef broth |
Special Equipment
| meat injector |
1
When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
2
Trim all of the fat off the top of the brisket. Trim the fat cap on the bottom to 1/4 inch thick.
3
In a large liquid measuring cup or medium bowl, combine the water, Butcher BBQ Beef Injection, white pepper, onion powder, garlic powder, and beef bouillon.
4
Use a meat injector to inject the liquid across the top of the brisket in a 1-inch checkerboard pattern.
5
Season the brisket with salt, pepper, and Traeger Coffee Rub.
6
Insert the probe into the thickest part of the brisket. Place the brisket directly on the grill grates, fat-side up. Close the lid and smoke until the internal temperature reaches 160°F, 4-5 hours.
7
Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil, leaving one end open. Pour the beef broth into the opening, then seal the packet.
8
Return the brisket to the grill and re-insert the probe. Increase the grill temperature to 250℉. Close the lid and cook until the internal temperature reaches 204°F, 4-5 hours more, depending on the size of the brisket.
9
Remove the brisket from the grill and wrap in a towel. Let rest for 1 hour.
10
Unwrap the brisket and slice against the grain. Enjoy!
