Competition-Style Brisket Recipe
Master KCBS-winning brisket techniques with this comprehensive competition-style recipe. Features injection marinade, cold start method, probe tenderness testing, and presentation finishing for championship results.
Equipment
- Offset smoker or pellet grill
- Wireless meat thermometer
- Meat injector
- Sharp brisket knife
- Pink butcher paper or heavy-duty aluminum foil
- Spray bottle
- Insulated cooler or cambro
- Cutting board
Ingredients
- 1 whole packer brisket 12-16 lbs, Prime grade
- 1 cup beef broth for injection
- 2 tablespoons beef bouillon powder
- 1 teaspoon white pepper
- 1 teaspoon garlic powder for injection
- 1 teaspoon onion powder
- 1 cup coarse kosher salt
- 1 cup 16-mesh black pepper
- 1/4 cup yellow mustard binder
- 2 cups apple juice for spritz
- 2 cups water for spritz
- 1/2 cup beef broth for foil wrapping, if using
- post oak wood chunks or oak pellets
Instructions
- Select a Prime grade whole packer brisket weighing 12-16 pounds with thick flat (2+ inches) and good marbling throughout.
- Trim hard white fat between point and flat. Trim fat cap to 1/4 inch thickness. Score fat cap in diagonal criss-cross pattern with 1-inch spacing.
- Prepare injection: Mix 1 cup beef broth, 2 tablespoons beef bouillon, 1 teaspoon white pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
- Inject brisket in 1-inch grid pattern across flat and point, inserting at angles to distribute evenly.
- Apply yellow mustard as binder. Mix 1 cup kosher salt with 1 cup 16-mesh black pepper. Pat (don't rub) seasoning onto all surfaces.
- Refrigerate seasoned brisket for 1-3 hours until internal temperature drops to 40-45°F.
- Preheat smoker to 180°F. Place cold brisket on grates fat-side up (offset) or per manufacturer recommendations (pellet).
- Smoke at 180°F for exactly 1 hour for maximum smoke penetration.
- Increase temperature to 225°F. Add water pan to cook chamber. Maintain 225-250°F throughout cook.
- Starting at 2.5 hours, spritz with 50/50 apple juice and water mixture every hour.
- When internal temperature reaches 165°F and bark is dark, wrap in pink butcher paper. Alternatively, wrap in double-layer foil at 160°F with 1/2 cup beef broth.
- Continue cooking wrapped until internal temperature reaches 195°F, then begin probe testing.
- Test probe tenderness by inserting thermometer probe into thickest part of flat. When probe slides through with butter-like resistance, brisket is done (typically 200-205°F).
- Remove from smoker and rest wrapped in dry cooler or cambro for minimum 1 hour, preferably 2-4 hours.
- Separate point from flat by following fat seam. Slice flat into pencil-thick slices (1/4 inch) against the grain.
- Rotate point 90 degrees and slice slightly thicker (3/8 inch) to maintain structure.
- For competition: Paint slices with strained au jus, dust with powdered rub blend. Keep slices touching until service.
Notes
Cook Time Guidelines: Total cook time averages 1 to 1.25 hours per pound at 225°F (12-16 hours for 14-pound brisket). Pellet grills cook faster than offset smokers due to consistent heat distribution.
Cold Start Technique: Cold start at 180°F for 1 hour dramatically improves smoke ring development.
Probe Tenderness: Probe tenderness is more reliable than exact temperature—every brisket varies.
Wrapping Options: Pink butcher paper maintains better bark texture than foil, though foil produces more tender results. For pellet grills: wrap slightly earlier (155-160°F) as bark develops faster.
Competition Finishing: Separate au jus fat using fat separator before painting slices. Snake River Farms Wagyu and certified Angus Prime are popular competition choices.
KCBS Standards: KCBS turn-in requires 6-8 perfect slices from center of flat—trim and cook with this in mind.