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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
Ingredients
Number of People Serving
8
Activating this element will cause content on the page to be updated.Units of Measurment:
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 |
| meat injector | |
| 1 Cup | kosher salt |
| 3/4 Cup | black pepper |
| As Needed | Traeger Coffee Rub |
| 2 Cup | beef broth |
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
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
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
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
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
Ingredients
2 Cup beef broth
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!