Enjoy this Championship Beef Brisket Recipe

Have you searched the internet for that award winning brisket recipe? Or an easy smoked brisket recipe that will make fall apart brisket? This is the perfect way to prep and cook a moist smoked beef brisket. Look no further for a slow cooked brisket recipe that you can make in your backyard. Below you will find the inside truth to a real championship beef brisket. Using our brisket injection along with a 2-rub combination, the flavor will be unbeatable.

Ingredients:

7-10 pound beef brisket

Butcher BBQ Steak and Brisket Rub Premium Rub Grilling Addiction Choose one or two for layered brisket rub flavor.

Butcher BBQ Sweet BBQ Sauce

Butcher BBQ Prime Beef Injection

Instructions for the brisket:

1. Trim excess fat off the top and side of the brisket flat. This will expose the muscle fibers. Be careful only to remove the fat and the thin silver skin off the brisket and try not to take off the meat. Do not remove the thick layer of fat located on the bottom of the flat. I will explain this later.

4. With the brisket meat exposed, you will see two large fat pockets on each side of the brisket flat. Carefully carve these out. This second muscle you will expose is called the point and is used to make Burnt Ends. When cooked properly, this will be the best part of the brisket and the hit of any party.
5. Trim the bottom of the flat part of the brisket, leaving a 1/2 inch layer of fat at the bottom.
6. Completely trim the point off, exposing all the red meat that it has beneath.

Instructions for BBQ:

1. Mix the Butcher BBQ Prime Beef Injection as directed and let it sit for 30 minutes before using. It will have the consistency of thin gravy. Using a kitchen syringe, inject the brisket at every inch in a grid pattern. While injecting, be sure to remove the needle slowly, so you do not fill just one spot of the brisket up, causing an injection pocket. Using this process, cover the complete brisket, point and flat.
2. When injecting is complete, wipe any excess injection off the surface and apply a moderate amount of our Butcher BBQ Premium Rub, Grilling Addiction, or our Steak and Brisket Rub to coat the brisket completely. Place the meat back in the refrigerator and let it rest for 4-8 hours. This prep time of 15 minutes for seasoning and injection ensures optimal flavor absorption.
3. After the brisket has rested, place it in your smoker and cook at 250°F, using the low and slow rule of 1 hour for every pound of meat. Using a good digital meat thermometer, check the brisket, and when it hits 150°F internal temperature, separate the flat from the point.
4. Put the point on heavy-duty aluminum foil. Place a stick of butter and a moderate amount of light brown sugar on the meat and wrap it. This will make the burnt ends. Wrap the brisket flat with 1/2 cup of beef broth as cooking liquid.
5. Place both of them back into the smoker and continue cooking. The flat will finish before the point. Pull it out when the internal temperature reaches 207-209°F. While that is resting in the foil, check the point and pull it out when it reaches 215°F.
6. When the flat has rested and the point is done, slice the flat and apply some of the au jus from the foil to serve with. Remove the point, cut it into 1-inch cubes, and tumble them with Butcher BBQ Sweet Sauce to make delicious burnt ends. Serve them alongside mashed potatoes or your favorite side dishes and enjoy.

FAQ: What is the 3 2 1 rule for brisket?

The 3-2-1 rule is a popular smoked brisket cook time method where the brisket is smoked for 3 hours, wrapped and cooked for 2 hours, and then unwrapped for the final hour to firm up the bark. This recipe uses a similar low and slow approach with internal temperature guidance for best results.

Can you smoke a brisket on a Kamado Joe?

Yes, you can smoke a brisket on a Kamado Joe using a low and slow cooking process similar to this recipe. Maintain a steady 250°F and monitor internal temperature to achieve championship flavors.

What's the difference between competition brisket and regular brisket?

Competition brisket is typically prepared with precise seasoning, injection, and cooked using expert smoked beef brisket techniques to develop a distinct smoke ring, moist texture, and deep flavor. Regular brisket recipes may use simpler seasoning and cooking methods with less attention to factors like cook time and temperature control.

How long do you cook a competition brisket?

The cook time for a competition brisket usually follows the low and slow method of about 1 hour per pound at 250°F, plus resting time. This can range from 8 to 12 hours depending on the brisket size, with an internal temperature target between 207-215°F for perfect tenderness.