Competition Brisket

Smoked brisket


  • 1 Whole Packer Brisket
  • R Butts R Smokin’ R-Steak Rub
  • R Butts R Smokin’ R-Beef Rub
  • Butcher BBQ Original Brisket Injection
  • 2 Cans of Campbell’s Beef Consomme


MIX the injection by adding 3/8 cup of injection powder with 8oz. of water. Remove most of the fat from the point, and leave as much of the fat cap on the flat but remove the silver skin on the meat side of the flat.

INJECT the brisket flat and point, then season with a medium coat of R-Beef Rub, followed with a light coat of the R-Steak Rub. Do this prep work 6 to 8 hours prior to cooking the brisket.

PREHEAT your smoker to 325 degrees, and set up for indirect cooking.

SMOKE the brisket for about 3 hours.

REMOVE the brisket and prepare to wrap with two layers of foil.

POUR the beef consumme onto the brisket after placing it onto the foil, and wrap very tightly.

PLACE the wrapped brisket back on the smoker.

REMOVE the brisket once the internal temperature reaches 210-212 degrees and allow it to “rest” for at least one hour, preferably inside a cooler to help
trap the heat.

PLACE the wrapped brisket back onto the smoker until the internal temperature reaches 210 degrees.

PRO TIP: Letting the brisket rest for 2-3 hours will allow nearly all the juices to redistribute into the meat, so don’t rush it!