Smoked Brisket
Smoked Brisket

Competition Brisket

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October 21, 2016

The temps and steps you need to know to smoke competition brisket.

  • Prep: 12 hrs
  • Cook: 20 hrs


1 whole brisket

1 cup beef broth

BBQ rub

Apple cider vinegar


1Trim excess fat from the brisket.

2Inject the brisket with beef broth. Rub it liberally with your favorite BBQ rub. Cover and refrigerate overnight.

3Set the smoker to 225 degrees with your favorite wood chunks, chips or pellets.

4Smoke fat-side-up, spritzing with apple cider vinegar every two hours, until a thermometer placed in the flat end of the meat measures 165 degrees. Make sure the smoker maintains a steady temp.

5Spritz the brisket one more time, and tightly wrap it in two layers of foil.

6Continue smoking until the brisket is 203 degrees.

7Wrap in another piece of foil and a towel, and place it in a cooler (without ice) for at least 3 hours.

8Slice and serve.


This is the basic recipe for those familiar with smoking brisket.

For more detailed tips, pictures, a recipe for burnt ends and a handy infographic, click here.


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I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I'll serve you up a meal you won't forget.
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