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.

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

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.

Author
Elite BBQ Smokers (Jason Hardee)
Prep Time
12 hours 45 minutes
Cook Time
6 hours 30 minutes
Servings
12–16 servings

Ingredients

  • 1 Snake River Farms Wagyu Brisket (approximately 16 lbs)
  • 1/2 cup Elite BBQ Smokers Beef Injection
  • 12 oz cold Smart Water
  • Rufus Teague Steak Rub
  • Elite BBQ Smokers SPG
  • Elite BBQ Smokers Beef Rub
  • Elite BBQ Smokers Smoky Heat Rub
  • Parkay Butter
  • 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
  • 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
  • Elite BBQ Smokers Smoky BBQ Sauce
  • Honey

Directions

  1. Separate the point from the flat, Remove heavy fat, Removesilver skin, Smooth humps and uneven areas. Focus on uniform thickness for even cooking
  2. Inject in a grid pattern across both muscles.
  3. 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.
  4. Set smoker to 300°F
  5. Placement: Flat over the fire & the Point over the water pan and rotate every 30 minutes
  6. As color develops, spritz lightly with Parkay Butter
  7. Cook until bark sets (usually 1.5 to 2 hours)
  8. Boil Wrap #1 ingredients for 3 minutes.
  9. Double-wrap brisket in foil.
  10. Add Wrap #1 liquid & 10oz Dr. Pepper
  11. Return to smoker.
  12. Continue cooking until the brisket probes like: “Room temperature butter”. Typical finish temp: 208°F to 211°F
  13. Place in Cambro or cooler for: 1 to 1.5 hours. This allows juices to redistribute and texture to soften.
  14. Boil Resting Aju ingredients for 3 minutes.
  15. Run foil juices through separator and discard the excess fat.
  16. Mix remaining liquid with Wrap #2 to create finishing au jus.
  17. Slice against the grain and return the Slices to the Resting Aju
  18. Cube point into: 3/4-inch cubes
  19. Toss with: Elite BBQ Smokers Smoky BBQ Sauce & Honey
  20. Serve warm.
  21. Brush the slices with Elite BBQ Smokers - Smoky BBQ Sauce to seal in the moisture. This stops oxidation and gives competition-style sheen
  22. Brush the bbq sauce off the slices with au jus