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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 Min

Cook Time

10 Hr




Number of People Serving


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Units of Measurment:
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
meat injector
1 Cup kosher salt
3/4 Cup black pepper
As Needed Traeger Coffee Rub
2 Cup beef broth


  • 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

  • 2

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

  • 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.

  • 4

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

  • 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

  • 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

  • 7

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

    250 ˚F / 121 ˚C


    Super Smoke

  • 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

  • 9

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

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