Competition Style Brisket
This technique has been refined over time by collaboration from pitmasters like Andy Groneman
Andy Groneman, Brian Misko and Chef Tom
This beef brisket recipe breaks down how to cook a brisket for competition. This technique has been refined over time by collaboration from pitmasters like Andy Groneman of Smoke on Wheels Competition BBQ and “BBQ Brian” Misko of the House of Q.
Competition Style Beef Brisket Recipe
- 1 Creekstone Farms master chef prime whole packer beef brisket
- Butcher BBQ Prime Brisket Injection
- Beef stock
- Plowboys BBQ Bovine Bold
- R Butts R Smokin’ R Beef Rub
- Butcher BBQ Prime Dust
- Plowboys BBQ KC Crossroads BBQ Sauce
- Blues Hog Smokey Mountain BBQ Sauce
Preheat your Yoder Smokers YS640 Pellet Grill to 225ºF set up for smoking.
Using a boning knife, trim the fat from the top of the point. Separate the point and flat. Remove all excess fat from the outside of the point. Butterfly the thick part of the point to make all of the meat about the same thickness. Leave 1/4” fat cap on the flat. Score the fat to allow the seasoning to penetrate.
Mix the Butcher BBQ Prime Brisket Injection with the beef stock, according to the manufacturer’s instructions. Using a marinade injector, inject the brisket flat with the liquid, working in a grid pattern, inserting the needle about every 2”. Wipe off excess liquid and season all surfaces with Plowboys BBQ Bovine Bold and R Butts R Smokin’ R Beef Rub.
You do not need to inject the point meat, but you will want to use some of the injection liquid as a binder. Pour a little of the liquid on point and rub all over the surface. Season all surfaces with Plowboys BBQ Bovine Bold and R Butts R Smokin’ R Beef Rub. Let rub soak in for about 10 minutes, or up to several hours.
Place the brisket flat on the main cooking grate, fat side down. Place the point on the second shelf, directly about the flat. Smoke until you reach your desired color. You’re looking for a dark mahogany color. In the Yoder Smokers YS640 at 225ºF, this will take about 5.5-6 hours, and the internal temperature of the meats will be between 150ºF-170ºF. These are rough guidelines. This part of the cook is about achieving the desired color.
Remove the meats from the cooker and place each on top of two large pieces of foil. Mix about 1 cup of beef stock with Butcher BBQ Prime Dust, according to manufacturer’s instructions. Pour 1/4-1/2 cup liquid over each piece of meat and wrap very tight with the first sheet of foil. Wrap again with the second sheet of foil. Return to the cooker and increase the temperature to 300ºF.
Continue cooking until each of the meats offer little resistance when probed with an instant-read thermometer. It should be like probing room temperature butter. You are cooking to a feel, not a temperature, but most of the time, cooking Creekstone Farms prime briskets, the temperature is between 200ºF-210ºF when the meat is finished. It will likely be about 1.5-2 hours after wrapping. At this point you’ll want to rest the meat, loosely wrapped in foil in a cooler or cambro for 30-60 minutes.
Combine the Plowboys BBQ KC Crossroads BBQ Sauce and Blues Hog Smokey Mountain BBQ Sauce. If cold, warm in a saucepan. Mix well. Slice the point into 1” cubes. Toss in the sauces in a foil pan. Place the foil pan in the cooker for 10 minutes to allow the sauce to set up.
Brush the top of the flat with the sauce. Slice the flat into pencil-thick slices, against the grain. To choose the best slices for turn in, you can use the hang test. Drape a slice over your finger. The slice should hang loosely, with no bounce, but not fall apart. Also, when you pull the slice from both ends, there is slight resistance before it pulls apart in the center.