Competition Style BBQ Brisket

Steps

• 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.

  225 ˚F / 107 ˚C

  Super Smoke

• 2

  Trim all of the fat off the top of the brisket. Trim the fat cap on the bottom to 1/4 inch thick.

  Ingredients

  • 1  (12-16 lb) whole packer brisket

• 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.

  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

• 4

  Use a meat injector to inject the liquid across the top of the brisket in a 1-inch checkerboard pattern.

  Ingredients

  •  meat injector

• 5

  Season the brisket with salt, pepper, and Traeger Coffee Rub.

  Ingredients

  • 1 Cup kosher salt

  • 3/4 Cup Black pepper

  • To Taste 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.

  225 ˚F / 107 ˚C

  160 ˚F / 71 ˚C

  Super Smoke

• 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.

  Ingredients

  • 2 Cup beef broth

• 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.

  250 ˚F / 121 ˚C

  204 ˚F / 96 ˚C

  Super Smoke

• 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!