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.
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
- 18-20 lb brisket we use Smoke River Farms Waygu Brisket
- squeeze butter we use Parkay
- BBQ sauce we use Blues Hog Smokey Mountain
- Kosmos Q Reserve Blend Brisket Injection
- 1 tsp white pepper
- Blues Hog Bold & Beefy
- Montana Outlaw BBQ Beef Rub
- 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.
- 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 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.
- Let brisket rest in refrigerator for 6-7 hours
- 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 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.
- Once in box, brush bare spots with BBQ sauce.