Brisket Injection for Championship recipe

Step by Step Smoking a 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 beef brisket. Look no further for a slow cooked brisket recipe that you can cook 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. 


7-10 pound beef brisket 

Butcher BBQ Steak and Brisket  Rub Premium Rub  Grilling Addiction Choose one or two for layered 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. 
  1. 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. 
  2. Trim the bottom of the flat part of the brisket, leaving a 1/2 inch of fat at the bottom. 
  3. 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, do 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. 
  3. After the brisket has rested, place it in your smoker and cook at 250¬į, using the rule of 1 hour for every pound of meat. Using a good meat thermometer, check the brisket, and when it hits 150¬į, separate the flat off 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. 

  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. While that is resting in the foil, check the point and pull it out when it reaches 215¬į.¬†

  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 it 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 and enjoy.