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Competition Style BBQ Brisket

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10

Pecan

Clear some space in the trophy case because our competition-style brisket recipe will have you wrapped up in winning wood-fired flavor

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  • 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

  • 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.

    225 ˚F

  • 2

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

    • 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.

    • 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.

    • meat injector

  • 5

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

    • 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.

    160 ˚F

  • 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.

    • 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

    204 ˚F

  • 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!

Brisket Recipes & Guides

See our smoked brisket recipes and tips for anyone who plans on smoking a brisket, from expert pitmasters to beginner grillers.

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.

Cooking Notes

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