Competition Style Brisket

Chef Tom breaks down our recipe for Competition Brisket. This technique has been honed over time as we have cooked with barbecue geniuses like Andy Groneman of Smoke on Wheels Competition BBQ and ‘BBQ Brian’ Misko of the House of Q.

Competition Style Brisket


Ingredients

Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 225ºF set up for smoking.

Using a boning knife, trim the fat from the top of the point. Separate the point and flat. Remove all excess fat from the outside of the point. Butterfly the thick part of the point to make all of the meat about the same thickness. Leave 1/4” fat cap on the flat. Score the fat to allow the seasoning to penetrate.

Mix the Butcher BBQ Prime Brisket Injection with the beef stock, according to the manufacturer’s instructions. Using a marinade injector, inject the brisket flat with the liquid, working in a grid pattern, inserting the needle about every 2”. Wipe off excess liquid and season all surfaces with Plowboys BBQ Bovine Bold and R Butts R Smokin’ R Beef Rub.

You do not need to inject the point meat, but you will want to use some of the injection liquid as a binder. Pour a little of the liquid on point and rub all over the surface. Season all surfaces with Plowboys BBQ Bovine Bold and R Butts R Smokin’ R Beef Rub. Let rub soak in for about 10 minutes, or up to several hours.

Place the brisket flat on the main cooking grate, fat side down. Place the point on the second shelf, directly about the flat. Smoke until you reach your desired color. You’re looking for a dark mahogany color. In the Yoder Smokers YS640 at 225ºF, this will take about 5.5-6 hours, and the internal temperature of the meats will be between 150ºF-170ºF. These are rough guidelines. This part of the cook is about achieving the desired color.

Remove the meats from the cooker and place each on top of two large pieces of foil. Mix about 1 cup of beef stock with Butcher BBQ Prime Dust, according to manufacturer’s instructions. Pour 1/4-1/2 cup liquid over each piece of meat and wrap very tight with the first sheet of foil. Wrap again with the second sheet of foil. Return to the cooker and increase the temperature to 300ºF.

Continue cooking until each of the meats offer little resistance when probed with an instant-read thermometer. It should be like probing room temperature butter. You are cooking to a feel, not a temperature, but most of the time, cooking Creekstone Farms prime briskets, the temperature is between 200ºF-210ºF when the meat is finished. It will likely be about 1.5-2 hours after wrapping. At this point you’ll want to rest the meat, loosely wrapped in foil in a cooler or cambro for 30-60 minutes.

Combine the Plowboys BBQ KC Crossroads BBQ Sauce and Blues Hog Smokey Mountain BBQ Sauce. If cold, warm in a saucepan. Mix well. Slice the point into 1” cubes. Toss in the sauces in a foil pan. Place the foil pan in the cooker for 10 minutes to allow the sauce to set up.

Brush the top of the flat with the sauce. Slice the flat into pencil-thick slices, against the grain. To choose the best slices for turn in, you can use the hang test. Drape a slice over your finger. The slice should hang loosely, with no bounce, but not fall apart. Also, when you pull the slice from both ends, there is slight resistance before it pulls apart in the center.

Yoder Smokers YS640 Pellet Grill

18 Comments

  1. KEVIN Hill
    December 4, 2017

    I was wondering if it was possible to buy a brisket already separated from flat and point.

    Thanks

    Reply
    1. Josh Cary
      December 5, 2017

      I don’t know that I’ve ever seen them both available to purchase separated. You can buy just the flat, but the point is usually nowhere to be found at that point.

      Reply
  2. rickey derrick
    April 1, 2018

    i like it

    Reply
    1. Josh Cary
      April 11, 2018

      Thanks!

      Reply
  3. Frédérick
    April 7, 2018

    Hi! Can i smoke the brisket to a nice color, put them in the fridge, finish to cook them the next day and have a good result? Thanks you for your job !

    Reply
    1. Josh Cary
      April 11, 2018

      You can take it until you want to wrap, then wrap it up and cool it down in the fridge. To finish cooking you can just use a traditional oven the next day, but it will take quite a bit of time as you’d need to bring it back up to temp & finish cooking it as well.

      Reply
  4. Paul Boyd
    April 10, 2018

    Plowboys BBQ KC Crossroads BBQ Sauce is not easy to find, also very expensive ($19 dollars with shipping min from Plowboys). Do you have a similar sauce I could use in place of this product to get a similar flavor?

    Thanks!

    Reply
    1. Josh Cary
      April 11, 2018

      I don’t know of any other products that taste like it, it is very unique as it is based on early KC sauce recipes that were popular before KC Masterpiece came along and packed everything with sugar.

      Reply
      1. Paul Boyd
        April 18, 2018

        Thanks, I made the purchase to try this recipe. I will have my local guy try and stock it, since they do carry other Plowboys items. Thanks!

        Reply
      2. Paul Boyd
        April 20, 2018

        Turned out AMAZING!!!!!!! Thank you so much for the recipe.

        Reply
    2. Jeff White
      April 17, 2018

      You can order a bottle of it for $6.95 off the atbbq.com website, they have everything you could ever want when it comes to sauces and rubs!

      Reply
      1. Paul Boyd
        June 26, 2018

        Thanks Jeff!

        Reply
  5. Colin Campbell
    April 28, 2018

    What kind of wood did you use?

    Reply
    1. Josh Cary
      May 12, 2018

      A 50/50 mix of pecan and cherry. Thanks for watching!

      Reply
  6. Dennis
    May 7, 2018

    Where do you have the variable displacement damper (VDD) set? All the way out?

    Reply
    1. Josh Cary
      May 12, 2018

      It was likely set 5 to 6 inches in from the right, but placement will not make a big difference.

      Reply
  7. Rich D
    May 21, 2018

    First recipe made with my brand new YS640 and it was lights out good! Thanks Chef Tom for the clear, easy to follow recipe and tips.

    Reply
  8. Chris
    May 28, 2018

    How much does the size of the brisket vary your cooking time?

    Reply

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