Cooking 1st Place KCBS Ranchers Reserve Competition Brisket w/ Smoky Okie Injection

Jump to Recipe
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cooking 1st Place KCBS Ranchers Reserve Competition Brisket w/ Smoky Okie Injection

Print Recipe

Brisket is one of my favorite competition categories. I cook it really well and have won numerous awards and I’ve always turned up my brisket game by finding new products that can improve my scores. I’ve been hearing about a product that’s been tearing up the competition circuit and has a somewhat of a cult following so I’m so glad that Tim Dickey sent me some of his product here. He has a Deep Beef flavoring as well as a 180 Brisket Injection. We’re going to do a little brisket shootout today and we’re going to try to cook a competition brisket, show you how to trim it, how to inject it, how to season it, cook it in a pit and do the flavor test at the end!

  • Total Time: 12 hours

Ingredients

Units Scale
  • Smoky Okie’s Deep Beef Injection: 1/4 cup
  • Smoky Okie’s 180 Brisket Injection: 1/2 cup
  • Water: 2 cups
  • Prime Brisket: 15-16 pounds
  • Slap Yo Daddy Moola Beef Rub
  • Beef Broth: 1 can
  • Meat Injector


Instructions

  1. Make the injection by blending together the Deep Beef Injection, the 180 Brisket Injection, and water. The blend will have a medium saltiness and foamy texture.
  2. Refrigerate the injection for a few hours. Assemble your injector.
  3. Sharpen your knife well and remove the beef from the packaging. Discard the purge liquid and towel dry your brisket.
  4. Trim off any excess fat. Remember to remove the fat between the two main large muscles on the brisket. Trim fat from the flat and point muscles of the brisket. This will help the crust to set on the meat directly. The crust is the secret to great flavor! You want to trim off almost all of the fat, from both sides of the point muscle. Leave the fat cap at the bottom for insulation.
  5. Remember to slice your meat in the opposite direction of the meat grain. Inject the prepared meat injections in 1-inch increments, at about 30 degrees. Ease out the plunger gently so that you inject across the meat and the flavor reaches the meat uniformly.
  6. Sprinkle the beef rub from a height onto the prepared brisket evenly. Sprinkle until the bottom layer is opaque.
  7. Start the fire on the pit and place a pan on the pit to catch the drippings. Place your brisket on a grill rack inside the pit. Spray water on it occasionally and cook for about 10 hours, at 250F or until the crust sets.
  8. Pour on a can of beef broth evenly on the brisket and cover it in foil. Seal the foil well. Cook the brisket until it is probe tender.
  9. Separate the au jus from the foil into a fat separator and extract the au jus from it.
  10. Apply the au jus onto the brisket.
  11. Slice between the point muscle and extract some burn ends. Chop them into cubes. Slice your brisket and serve! I like to trim off the fat from my slices for the competition!
  • Author: Harry Soo
  • Prep Time: 2 hours
  • Cook Time: 10 hours
  • Category: BBQ
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!