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Competition Brisket Practice

Next up in my competition practice rotation is brisket. I started yesterday afternoon with a beautiful 16# prime packer that I had wet aged for a few weeks in the downstairs fridge.

I trim pretty aggressively for competition. To see the step by step process, check out

Injected, rubbed, wrapped and into the fridge by 6pm.  I’ll hold out on the exact ingredients until after the comp season…

Onto the big Weber Kettle, with the Smoke-EZ mod at 11pm. I loaded up the charcoal ring with 15 pounds of Royal Oak lump, used the Minion Method and got her running steady at 275 with the CyberQ II. I also set up the Maverick ET-732 and went to bed with the receiver on the night stand.

At 5am, I opened my eyes and saw that the pit was still cruising along at 277 and the IT of the brisket was 165, time to get up and get to work!

I added 1/2 cup of beef broth to the pan and covered it with foil. I didn’t get a photo of this step, but you know what I mean.

At 9:30, the internal temp hit 200 and it probed like buttah, so separated the flat and double wrapped it in foil and a couple of towels and put it in the Cambro, which I had pre-warmed with boiling water in a hotel pan.

I trimmed the fat off the point, cubed it, rubbed and sauced and put it back into the cooker for about an hour. Then the burnt ends got covered up and put into the Cambro with the flat to wait for dinner time (simulated turn in time, 1:30)

Here’s how it turned out:

This is the turn-in presentation I’m working on:

And this is dinner.  The brisket was moist and delicious.

Thanks for looking!

29 Responses to “Competition Brisket Practice”

  • Mister Bob:

    Brad, it depends on the cooker. On an open pit, I mop about every hour. A common mixture would be beef stock, white vinegar, Worcestershire Sauce and soy sauce, all to taste. On a good tight closed pit, I don’t mop. My thought is that opening the pit loses more moisture than you put back on by mopping. If you’ve got a leaky (air leaks) pit, then adding a water pan or mopping might be a good idea. You’ve got to know your pit and you have to figure out what works for you. As usual, there is no right or wrong way to cook a brisket, or any BBQ for that matter!

  • Brad:

    Bob do you use a mop for your brisket every couple of hours to help keep it moist if so would it just consist of beef stock and some rub?

  • Larry:

    Thanks Mister Bob!! I appreciate all your information!!!

  • Mister Bob:

    I have had a few briskets go to 205 before they finally give up and relax, I’ve never had one go more than 207. It doesn’t happen often, but it does happen. It sounds like another half hour might have done the trick. I usually start probing between 190 and 195, and take it off as soon as it probes like a muffin instead of a piece of meat. Most seem to go somewhere between 195 and 200, but they can go lower or higher.

  • Joe:

    Mister Bob,
    I followed your directions to the letter on my last brisket cook. 275 grid temp Got to IT of 165 foiled back on the pit….Target 195-200. Probed I thought it was not quite where it needed to be,however IT went to 200 so I pulled it. Let rest in cambro for about 1Hr. Smelled grate had a nice smoke ring…seperated the point from the flat..Point was still fatty like the fat did not render enough. When I sliced the flat it was moist but my opinion a little tough. Should I go with my gut and not worry about IT. Half hour more may have made it perfect. What is the highest IT that you have experienced and ended up with a good product?