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Competition Style BBQ Brisket

Competition Style BBQ Brisket

By Traeger Kitchen

Clear some space in the trophy room for a blue ribbon, because our Competition Style Brisket recipe will have you wrapped up in wood-fired winning flavor.

Prep Time

30 Minutes

Cook Time

10 Hours

Pellets

Pecan
Yields: 8 Servings

Ingredients

main
1 (12-16 lb) whole packer brisket
3 Cupwater
1/4 CupButcher BBQ Beef Injection
1 Teaspoonwhite pepper
1 Teaspoononion powder
1 Teaspoongarlic powder
1 Tablespoonbeef bouillon
meat injector
1 Cupkosher salt
3/4 Cupblack pepper
As NeededTraeger Coffee Rub
2 Cupbeef broth
Units of measurement:

Step

  • Step 1

    When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    225 ˚F / 107 ˚C

    Super Smoke

  • Step 2

    Trim all the fat off the top of the brisket and leave 1/4 inch of fat across the bottom.

    Ingredients
    • 1  (12-16 lb) whole packer brisket

  • Step 3

    In a medium bowl, combine 3 cups water with Butcher Beef Injection, white pepper, onion powder, garlic powder and beef bouillon. Inject the brisket in a 1 inch checkerboard pattern across the top of the brisket using an injector.

    Ingredients
    • 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

    •  meat injector

  • Step 4

    Season the brisket with the salt and pepper and a layer of Traeger Coffee Rub.

    Ingredients
    • 1 Cup kosher salt

    • 3/4 Cup black pepper

    • As Needed Traeger Coffee Rub

  • Step 5

    Place brisket on the grill and smoke for 4 hours. After 4 hours, check the internal temperature of the brisket, it should be at 160℉. If not to temperature, check again in 30 minutes.

    225 ˚F / 107 ˚C

    160 ˚F / 71 ˚C

    Super Smoke

  • Step 6

    When the temperature reaches 160℉, wrap the brisket in a double layer of heavy duty aluminum foil. Pour 2 cups beef broth in the foil packet with the brisket and place back on the grill.

    Super Smoke

    Ingredients
    • 2 Cup beef broth

  • Step 7

    Turn grill temperature up to 250℉ and cook for another 4 hours.

    04:00

    250 ˚F / 121 ˚C

    Super Smoke

  • Step 8

    After 7 hours, begin checking the internal temperature. The desired finished temperature is 204°F. If it is not up to temperature, check back every 30 minutes. Entire cook time should be between 8 to 10 hours depending on the size of the brisket. When brisket reaches an internal temperature of 204℉, pull it off the grill and wrap it in a towel.

    250 ˚F / 121 ˚C

    204 ˚F / 96 ˚C

    Super Smoke

  • Step 9

    Let rest, wrapped on the counter for 1 hour before slicing against the grain. Enjoy!

Brisket Recipes & Guides


See our smoked brisket recipe and tips for anyone who plans on smoking a brisket, from expert grillmasters to beginners.

How to Slice a Brisket Against the Grain


The equipment you need, and the directions to follow, to put the final touches on your smoked brisket masterpiece.

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