Award Winning Competition Brisket Food
AWARD WINNING COMPETITION BARBECUE PORK BUTT RECIPE
Steps:
- Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips. Place 1 cup of water in metal drip pan on opposite side.
- Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with Dry Rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.
- After 6 hours, spray the pork with Cider Mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2-pound servings, place on plates and serve with extra sauce alongside.
- Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.
- Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.
- Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.
- Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed.
- Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.
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From amazingribs.com
4/5 (71)Category Main CourseCuisine American
From amazingribs.com
4/5 (71)Category Main CourseCuisine American
- Prep. Combine the Kosmos Q Brisket Mop, beef broth, and BBQ sauce in a jar with a tight fitting lid and shake until combined. Refrigerate for a least two days before smoking the brisket.
- Prepare the brisket by separating the point from the flat (learn more about the anatomy of a whole brisket here) then removing as much of the fat and tough silverskin as possible.
- Prepare the injection by combining the Kosmos Q Reserve Blend Brisket Injection, water, and white pepper in a large bowl and blend well.
- Pour the injection mix into a narrow container so that it is easy to suck the liquid up with the injector (learn more about injectors and injecting here). Place the brisket flat in a full sized aluminum pan. Fill the injector with liquid and insert the needle into one side of the brisket flat, pushing it as close to the center of the brisket as possible. Slowly push the plunger while gradually easing the needle out of the brisket. Continue injecting the brisket every 1 1/2 inches, then repeat on the opposite side, filling it with as much of the injection liquid as possible (at least 12 ounces or 1 1/2 cups). Inject the brisket point all over with as much liquid as possible, at least 4 ounces (1/2 cup). Let the brisket rest for 30 minutes before adding the rub.
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COMPETITION STYLE BBQ BRISKET RECIPE | TRAEGER GRILLS
From traeger.com
- When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
- Trim all of the fat off the top of the brisket. Trim the fat cap on the bottom to 1/4 inch thick. Ingredients. 1 (12-16 lb) whole packer brisket.
- 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 the salt, pepper, and Traeger Coffee Rub. Ingredients. 1 Cup kosher salt. 3/4 Cup black pepper. As Needed 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.
- 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.
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