We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Competition Style BBQ Brisket

30

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

8

Activating this element will cause content on the page to be updated.

:

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

  • 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.

Brisket Recipes and Guides

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.

Slice Against the Grain

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.