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We’re sharing all the tips and tricks of our competition brisket.  We our proud to have won the brisket category with a 180.

Watch the video here.

Supplies

Beef Rub

This rub has the power to stand up to big cuts.  The paprika adds a perfect red color, activated charcoal gives it a smokey flavor, the salt extracts water and concentrates the natural flavors, and there’s just the right amount of pepper for a kick. Small: 7.0 oz | Large: 13.8 oz

 

Competition Brisket

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Ingredients
  

  • 18-20 lb brisket we use Smoke River Farms Waygu Brisket
  • squeeze butter we use Parkay
  • BBQ sauce we use Blues Hog Smokey Mountain

Injection

  • Kosmos Q Reserve Blend Brisket Injection
  • 1 tsp white pepper

Seasoning

  • Blues Hog Bold & Beefy
  • Montana Outlaw BBQ Beef Rub

Instructions
 

Trim

  • Trim (watch video for details), and separate flat & point.
  • Choose best piece of flat, trim to retain thickest, most even part.  Roll all edges (cut at 45° angle on all sides), top and bottom.
  • The point takes longer to cook, so you need to remove surface fat to reduce the cook time. Trim for even thickness. 
  • Pro-tip: save fat to use in ground burger.

Injection

  • Prepare Kosmos Q Reserve Blend Brisket Injection (following instructions on bag), plus add a teaspoon of white pepper.
  • On the flat, working in checkerboard pattern, inject 1 inch at a time. 
  • The point has and excess of natural flavor, so use half the amount of injection on this cut.

Season

  • Season top and bottom with a medium-light coat of Blues Hog Bold & Beefy.   
  • Then, season all sides with a medium-heavy coat of Montana Outlaw BBQ Beef Rub, pat in.

Rest

  • Let brisket rest in refrigerator for 6-7 hours

Smoke

  • Heat the pit to 300°, we use cherry & hickory wood.
  • Smoke for an hour, drizzle Parkay squeeze butter on top to add shine and moisture. 
  • Check each hour and spritz with water. 
  • At 3 hours, once color is set, add dehydrated onions and double wrap with foil.   
  • After approx. 2.5-3 hours more, check for an internal temperature of 205°-209°. To check tenderness, the Thermapen should glide in like it's being poked into butter.

Glaze

  • Glaze with Blues Hog Smokey Mountain BBQ sauce.
  • Cut point into 1” cubes for burnt ends. Toss in BBQ sauce.
  • Pro-tip: You don’t have to turn in burnt ends – but if they are cooked exceptionally well, turn them in.
  • Cut flat into uniform slices and remove bottom fat.   Select the best 8 slices and brush on BBQ sauce.
  • Set the glaze in smoker for approximately 10 minutes.

Presentation

  • Once in box, brush bare spots with BBQ sauce.

Video