By Traeger Kitchen
Clear some space in the trophy case because our competition-style brisket recipe will have you wrapped up in winning wood-fired flavour.
Prep Time 30 MIN
Cook Time 10 HR
Pellets PECAN700 mL water
60 mL Butcher BBQ Beef Injection
1 Teaspoon white pepper
1 Teaspoon onion powder
1 Teaspoon garlic powder
1 Tablespoon beef bouillon
225 mL kosher salt
100 g black pepper
To Taste Coffee Rub
475 mL beef broth
Clear some space in the trophy case because our competition-style brisket recipe will have you wrapped up in winning wood-fired flavour.
When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavour, use Super Smoke, if available.
225 ˚F / 107 ˚C
Super Smoke
Trim all of the fat off the top of the brisket. Trim the fat cap on the bottom to 1/4 inch thick.
In a large liquid measuring cup or medium bowl, combine the water, Butcher BBQ Beef Injection, white pepper, onion powder, garlic powder, and beef bouillon.
Use a meat injector to inject the liquid across the top of the brisket in a 1-inch checkerboard pattern.
Season the brisket with salt, pepper, and Traeger Coffee Rub.
Insert the probe into the thickest part of the brisket. Place the brisket directly on the grill grates, fat-side up. Close the lid and smoke until the internal temperature reaches 160°F, 4-5 hours.
05:00
225 ˚F / 107 ˚C
Super Smoke
160 ˚F / 71 ˚C
Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil, leaving one end open. Pour the beef broth into the opening, then seal the packet.
Return the brisket to the grill and re-insert the probe. Increase the grill temperature to 250℉. Close the lid and cook until the internal temperature reaches 204°F, 4-5 hours more, depending on the size of the brisket.
05:00
250 ˚F / 121 ˚C
Super Smoke
204 ˚F / 121 ˚C
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