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Competition StyleBBQ Brisket

Difficulty 4/5
Prep time 30 mins

Cook time 8-10 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

1 (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 BOUILLON

meat injector


When ready to cook, set the temperature to 225℉ and preheat, lid closed for 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℉. If not to temperature, check again in 30 minutes.

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 brisket and place back on the grill.

Turn grill temperature up to 250℉ and cook for another 4 hours.

Check the internal temperature, the desired finished temperature is 204℉. If the brisket is not up to temperature, check back every 30 minutes until it reaches 204℉.

Entire cook time should be between 8-10 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. Set on the counter for 1 hour before slicing. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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