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Competition StyleBBQ Brisket

Difficulty 4/5
Prep time 30 mins

Cook time 8 hrs
Serves 8-12

Hardwood Pecan

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.



1 cup kosher salt

3/4 cup black pepper (18 mesh)

12-16 lb Whole Packer Brisket


3 cups water

1/4 cup Butchers beef injection

1 tsp white pepper

1 tsp onion powder

1 tsp garlic powder

1 Tbsp beef bullion

meat injector


When ready to cook, start the Traeger according to grill instructions. Set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.

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

Mix all the ingredients for the injection. Inject the brisket in a 1-inch checkerboard pattern across the top of the brisket using an injector. 

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

Place brisket on the grill and leave alone for 4 hours. After 4 hours, check the internal temperature of the brisket, it should be at 160 degrees F. If not to temperature, check again in 30 minutes. 

When the temperature reaches 160 degrees F, wrap the brisket in a double layer of heavy duty aluminum foil. Pour 2 cups beef broth in the foil packet with brisket and place back on the grill. 

Turn grill temperature up to 250 degrees F and cook for another 4 hours. Check the internal temperature, the desired finished temperature is 204 degrees F. If the brisket is not up to temperature, check back every 30 minutes until it reaches 204 degrees F.

Entire cook time should be between 8-10 hours depending on the size of the brisket. 

When brisket reaches an internal temperature of 204 degrees F, pull it off the grill and wrap it in a towel. Set on the counter for 1 hour before slicing. Enjoy!

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