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.
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When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Trim all the fat off the top of the brisket and leave 1/4 inch of fat across the bottom.
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.
Season the brisket with the salt and pepper and a layer of Traeger Coffee Rub.
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.
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.
Turn grill temperature up to 250℉ and cook for another 4 hours.
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.
Let rest, wrapped on the counter for 1 hour before slicing against the grain. Enjoy!
Brisket Recipes & Guides
See our smoked brisket recipe and tips for anyone who plans on smoking a brisket, from expert grillmasters to beginners.