Competition Brisket

How to Cook a Perfect Competition Brisket (Competition Winning Recipe)

If you’ve ever wondered how competition pitmasters get brisket slices that bend perfectly, shine in the box, and eat like room-temperature butter, this is the exact process I use on a competition-winning Snake River Farms Wagyu brisket.

This recipe focuses on flavor layering, moisture retention, bark development, and building the texture judges look for in competition BBQ.

▶ Watch the Full Video Here https://youtu.be/Xa-Ikwbq_Js?si=xkJmXNL_XaCVHyDo

Competition brisket is all about balancing bark, tenderness, moisture, and flavor layering. This process combines:

  • Injection for interior moisture and beef flavor
  • Multiple rub layers for bark complexity
  • High-temp cooking for bark development
  • Two-part wrap strategy for moisture control
  • Resting process that preserves texture and flavor

This is the same style of brisket cooking used by competition teams looking for that perfect “room temperature butter” bite.

Back to blog

Elite BBQ Smokers - Secret Competition Brisket (Competition Winning Recipe)

Elite BBQ Smokers (Jason Hardee)

Servings

12–16 servings

Prep Time

12 hours 45 minutes

Cook Time

6 hours 30 minutes

Calories

520

Cook competition-quality brisket with Elite BBQ Smokers Beef Injection, SPG, Beef Rub, and Smoky Heat Rub using this proven step-by-step recipe for perfect bark, tenderness, and flavor.

Competition Brisket

Ingredients

  • 1 Snake River Farms Wagyu Brisket (approximately 16 lbs)

Brisket Injection

  • 1/2 cup Elite BBQ Smokers Beef Injection
  • 12 oz cold Smart Water

Brisket Seaonings

  • Rufus Teague Steak Rub
  • Elite BBQ Smokers SPG
  • Elite BBQ Smokers Beef Rub
  • Elite BBQ Smokers Smoky Heat Rub

Brisket Spritz

  • Parkay Butter

Brisket Cook Wrap

  • 32 oz - Beef stock
  • 1.5 tbsp - Minor’s Au Jus Base
  • 1.5 tbsp - Minor’s Beef Base
  • 1 tbsp - Mo’s Original
  • 1 can - Beef consommé
  • 10 oz - Dr Pepper

Brisket Resting Aju

  • 1/2 tbsp Elite BBQ Smokers Beef Injection
  • 1/2 tbsp Minor’s Au Jus Base
  • 1/2 tbsp Minor’s Beef Base
  • 1 can beef consommé
  • Smart Water

Brisket Slicing & Finsihing

  • Elite BBQ Smokers Smoky BBQ Sauce
  • Honey

Directions

    Trim the Brisket

    1. Separate the point from the flat, Remove heavy fat, Remove
      silver skin, Smooth humps and uneven areas. Focus on uniform thickness for even cooking

    Inject the Brisket

    1. Inject in a grid pattern across both muscles.

    Season the Brisket

    1. Apply rubs in this order: Rufus Teague Steak Rub, Elite BBQ Smokers SPG , Elite BBQ Smokers Beef Rub, Elite BBQ Smokers Smoky Heat Rub (2 quick passes) and Place in refrigerator and let sit 12 hours overnight.

    Smoke the Brisket

    1. Set smoker to 300°F

    2. Placement: Flat over the fire & the Point over the water pan and rotate every 30 minutes

    3. As color develops, spritz lightly with Parkay Butter
    4. Cook until bark sets (usually 1.5 to 2 hours)

    Wraping the Brisket

    1. Boil Wrap #1 ingredients for 3 minutes.

    2. Double-wrap brisket in foil.

    3. Add Wrap #1 liquid & 10oz Dr. Pepper

    4. Return to smoker.

    Cook Until Probe Tender

    1. Continue cooking until the brisket probes like: “Room temperature butter”. Typical finish temp: 208°F to 211°F

    Rest the Brisket

    1. Place in Cambro or cooler for: 1 to 1.5 hours.

      This allows juices to redistribute and texture to soften.

    Build the Au Jus

    1. Boil Resting Aju ingredients for 3 minutes.

    2. Run foil juices through separator and discard the excess fat.

    3. Mix remaining liquid with Wrap #2 to create finishing au jus.

    Slice the Flat

    1. Slice against the grain and return the Slices to the Resting Aju

    Make Burnt Ends

    1. Cube point into: 3/4-inch cubes

    2. Toss with: Elite BBQ Smokers Smoky BBQ Sauce & Honey

    3. Serve warm.

    Serving the Brisket Slices

    1. Brush the slices with Elite BBQ Smokers - Smoky BBQ Sauce to seal in the moisture. This stops oxidation and gives competition-style sheen

    2. Brush the bbq sauce off the slices with au jus