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Competition Style BBQ Brisket

Traeger Kitchen


Competition Style BBQ Brisket

Prep Time

30

Minutes

Cook Time

10

Hours

Serves

8 - 12

People

Effort

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What's this?

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.

Ingredients

  • 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

  • meat injector

  • 1 Cup kosher salt

  • 3/4 Cup black pepper

  • As Needed Traeger Coffee Rub

  • 2 Cup beef broth

Steps

  • 1

    When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
  • 2

    Trim all the fat off the top of the brisket and leave 1/4 inch of fat across the bottom.
  • 3

    In a medium bowl, combine 3 cups water with Butcher Beef Injection, white pepper, onion powder, garlic powder and beef bouillon. Inject the brisket in a 1 inch checkerboard pattern across the top of the brisket using an injector.
  • 4

    Season the brisket with the salt and pepper and a layer of Traeger Coffee Rub.
  • 5

    Place brisket on the grill and smoke 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.
  • 6

    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 the brisket and place back on the grill.
  • 7

    Turn grill temperature up to 250℉ and cook for another 4 hours.
  • 8

    After 7 hours, begin checking the internal temperature. The desired finished temperature is 204°F. If it is not up to temperature, check back every 30 minutes. Entire cook time should be between 8 to 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.
  • 9

    Let rest, wrapped on the counter for 1 hour before slicing against the grain. Enjoy!

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